The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New oven what to do ?

kendalm's picture
kendalm

New oven what to do ?

Greetings peeps !  Been a little while and miss y'all.  I been on hiatus piecing my life together after this proverbial s#!+ hit the fan with my biz and getting back on track.  

I wanted to pop a thread and see if I can get some thoughts.  Bottom line is that I'm in need of a new oven but not sure what the best course of action is so here we go - 

 

Mise-en-scene :

 

- lonely gas oven sits in an appliance cocoon after years of abuse including at 2 points catching on fire.  

- soon to be empty cavity where the oven used to reside.  Gas only outlet.  No 220 nearby

- me staring at the kitchen scratching my head 

 

Options.

1. Pay electrician to run 220 to kitchen.  Replace with electric oven and accompanying gadgets such as stones and steam generation.

2.  Replace with conventional gas oven and then get a real bread oven and put in in say the garage.  

 

I'm leaning to option 2.  But what I really want is a mini deck oven not a rofco.

 

Thoughts ? 

 

Comments

idaveindy's picture
idaveindy

A couple of these Lodge 3.2 qt combo-cookers: www.amazon.com/Lodge-Cooker-Pre-seasoned-Skillet-Convertible/dp/B0009JKG9M?tag=froglallabout-20

or even these: https://challengerbreadware.com/

would be cheaper than running 220V service to the kitchen, or buying a separate bread oven.

alfanso's picture
alfanso

Dave,

He's completely capable of responding on his own, but may not want toot his own horn.  He is cut from the same baguette cloth that I am, but he goes full length.  As can be seen, for example, here http://www.thefreshloaf.com/node/56478/flour-batch-variation-hydration-dropped-almost-10 and here http://www.thefreshloaf.com/node/54367/what-no-runt as two of many examples.

Any covering that is not the size of his oven deck from stem to stern, port to starboard will be too small.

Of course he could and probably will mention that, but I'm so pumped up having him return after a long hiatus, that I guess I could't help myself.

alan

G - I'd say get the 220V line run and take advantage of the electric's ability to hold steam.  The one time charge, easy for me to say because I'm not paying, will pay dividends forever down the road.  The baking deck that I use was a $20 scrap piece of granite from a kitchen counter fabricator, cut to size.

idaveindy's picture
idaveindy

Ah-ha.  Yes, the back-story certainly changes the calculations of the trade-offs.

kendalm's picture
kendalm

'A man walks down the street says, why an I soft in the middle'  ... sorry couldn't resist ! I think I better follow through with a quote of electricity.  Hey of course I remember you converting from red tiles to granite and a really thick one.  You know I had bee using basalt slabs custom cut to 22 inches long.  Man I wish there was such thing as a 110 electric oven :\ 

MTloaf's picture
MTloaf

I would use a baking stone and a granite ware roasting pan for the steaming phase. Which so happens to be what I use in my electric non convection oven. My garage has mice so I would have to rule that out option 2. Otherwise both sounds like the best option. I wish there was such a thing as a countertop bread oven with room for all breads and a steaming function.

kendalm's picture
kendalm

Thanks for the input.  I think if you're into batards and the likes the pan is a good idea.  A 20+ inch long loaf makes that proposition a bit tricky as I've tried of course and it gets really difficult with articulation around loading and unloading.  Will have to think about it - one things for sure if plug my current oven in it will short half the house ! 

albacore's picture
albacore

I've seen quite a few mini deck ovens for pizza lately, but none for bread. They probably exist, but as soon as you go commercial, the price will no doubt increase dramatically. And, of course, steam generators will be "optional accessories."

Lance

kendalm's picture
kendalm

That is what I was thinking but all the ones I see ate max 18 inches.  They are quite affordable.  I'm hoping to stumble across something between that and an industrial expensive model . 

kendalm's picture
kendalm

Except for the price tag.  I'd go for something like this if a used version at say 50% could be located - https://www.jesrestaurantequipment.com/bakers-pride-y-600-dsp.html

kendalm's picture
kendalm

This supposedly has a roughly 3 feet x 3 feet interior space.  Stone deck and steam and the price is right on - https://www.bakedeco.com/detail.asp?id=38471#desc 

albacore's picture
albacore

I think the main problem with the pizza deck ovens is the low deck height; I guess it would depend on the bread types planned - baggies no problem, but maybe not 2lb tin loaves....

Lance

idaveindy's picture
idaveindy

Do you have 3-phase running to your house?  

kendalm's picture
kendalm

nope and I looked into the cost of getting it setup.  It's prohibitive which is a shame.  Well, in any case I have a new domestic unit on the way which should be fine for pastries which is exciting enough to at least get some bake moving :)