Hi...

I have just bought a 3 deck, 2 tray Tom Chandley Oven c.1990 with stone floor but no steam injection.  This is my first commercial oven and I am self taught now baking for Farmers Markets.

I am trying to replicate the excellent results I have been obtaining baking artisan style loves for the past 8 years in our Aga.

Can anyone give me some advice on the following:-

1. How best to steam the oven? I have been using a small garden sprayer but the results are erratic and the loaves still look dull and lifeless! Is a large, pressurised sprayer the way to go?

2.  How much steam do I try and introduce and when?

3. How do I best handle the 'top' and 'bottom' heat settings? I am getting lots of spring in fact to much with many of the loaves losing their shape and distorting. Is this because there is too much 'bottom' heat? I am baking directly on the stone floor usually at 225/230C.

I would really appreciate your help.

Thanks

Barry