Any advice from Moffat Turbofan owners?
Well, today was a big day. My long awaited Moffat turbofan and proofer just arrived at my house (E32D5/P8M). Unfortunately, my kitchen remodel is lagging so I do not have the electricity, water or even the floor ready for it.
This means I have a little time on my hands before I get to fire that new baby up -- very frustrating!
I know that the turbofan is used by a number of forum members here. While I wait to use my new oven, i was hoping to get some advice from current members on how to best take advantage of it for bread baking.
Any tips on fan speed, steam injection, rack configuration or anything else that might help get me started?