New here, have been browsing and have not found anything about a Bertazzoni Oven using the search. 

Recently my home oven died, and it is such a bad oven that I'm looking to upgrade rather than repair.

Does anyone have experience, advice, words of wisdom regarding the Bertazzoni Professional Series  X304GGVX  (30 inch, 4-burner, Gas Range)?   Especially in regards to baking bread?  I bake mostly 100% whole grain/fresh ground flour/rye or ww - so 'dense by design' bread

http://us.bertazzoni.com/freestanding/professional-series/ranges/30-4-burner-gas-range#overview

Feel free to suggest any other great bread baking home ovens that are out there.

Thanks in advance for any and all replies.

sparcplug

Hi all, brand new here and can't wait to explore. Been getting into breadmaking and really enjoy it. My question is about my oven. It's a Samsung electric oven, a couple years old. It has a convection setting that the manual says is best for baking. However, when I set the oven temp for convection, it automatically drops is by 25 degrees. The manual says it does this on purpose for convection baking. So my simple question is, do I trust the manual or should I increase my baking temp by 25 degrees so the oven temp matches the temp the recipe calls for?

Thank you!!

Through a stroke of sheer luck I've been able to buy a Manz oven, type 17/3 (an old one, no glass in the door). So far I've been baking some bâtards and am experimenting a bit with keep the protection sheets in or out, baking with falling temperatures and such. Anyone else here with a Manz who can share tips with me? The few loaves I baked with it were excellent, and it's a very sturdy oven. 

I've been shopping for a new oven and am strongly considering buying one of the new electic Samsung stoves/convection ovens with steam cleaning. They have a completely sealed bottom surface and are built to withstand steam, so I think that they would be great to get me the steam I need for bread baking and keep it in the oven without venting it out right away.

Also, they have 3 convection fans in the oven.

Does anybody have any bread-baking (with steam) experience with one of these ovens?

Some of my family members prefer a soft crust.  To accomidate this need as well as the longevity of my oven's electronic system, can I just omit the steam treatment from a bread recipe? or will my final rise change drastically.

Like many I don't have room for a brick oven (condo) and have tried various ways to try to emulate same.  The 550° max setting on my oven makes very good pies, but not nearly as well as my dream 2 minute brick oven pie, nor as good as my 4 minute 650° but "not for everyone" method posted below.  I'm happy with the variables re dough, sauce, and toppings, thus the oven temp being the issue.

I just found a link (see bottom of post) that shows how you can calibrate your oven for up (or down) by 35° in 5° increments.  This feature is common as it is not unusual to find that ovens are off by up to this amount from the factory, thus the manufactuers provide an easy way to calibrate to the correct temp assuming you tested oven with an accurate themometer.  Once that is done, the fun begins:

I have a better use for this feature since my oven is accurate - increase by the max 35° adjustment and hope that my 550° max turns into 585°.  That should result in a 5-6 minute pie vs. 9-12 minutes at 500-550°.  Given my GE oven has a self cleaning function with insulation designed to withstand 900+ degrees for hours on end, there is no danger with a mere 35° increment- nor would the manufactuers provide for this feature if the insulation could not handle it.

For the adventurous- The above approach will be a departure as I usually run my oven at 650°-675° with a 90 minute preheat resulting in a 3 1/2 to 4 minute pizza as explained in this post: http://www.thefreshloaf.com/node/18417/pizza-baked-home-650-degrees  Those pizza's rock and gets me as close as I can absent the real deal.  This method works very well for me when the stone is near the bottom of the oven, and after the pre-heat I turn on the broiler (which is on the ceiling of the oven, about 12 inches above stone/pizza.  The retained heat of the stone combined with the broiler flame is the closest I've come to emulating a 2-3 minute brick oven bake.  Also at these hotter temps the hydration percentage needs to be in the 70-75% range (I use natural leavan and 3 day fridge per the above link) to ensure a moist geletinized inner crust and slightly chared outer crust. 

But 90 minutes is a long time to get my stone to 650° thus my interest in trying out what will hopefully be a 585° oven and likely a 45-60 minute preheat.  And at 585° I will just let the oven bake rather than trying the broiler after the preheat (but may have to revisit that and try!).  Hopefully this weekend...

The following link talks about GE ovens, likely that most manufactuers have this feature either in the owner's manual or on Google.  Easy to reset back for traditional baking...

http://www.appliance411.com/faq/temperature-calibration.shtml

Howdy, folks.

I'm looking for either ideas or a source for a 10 inch high and 24 inch wide door for my WFO that I'll be building this fall. I've seen Ovencrafters advertise one that folds down when you hit it with the peel and then rights itself up again when you take the peel out, but there are no pictures on their website. I don't want to have a three inch thick door laying in the front of my oven... Is there a way to build a door that would swing UP and ideally stays up until I bump it again with the peel?

Thanks in advance,

Stephan

Hi all,
Question about baking temperatures.
Suppose we take two types of bread dough.
Dough #1. Typical French Bread  type of dough made with High Gluten Flour 100%, Water 68%, Yeast 1%, Salt 2%
Dough #2, Standard Hoagie bun or Dinner roll: Flour, Milk, Water, Eggs, Sugar, Oil, Salt
What would happen to both of these types of dough if they were baked at:
350 degrees?
400 degrees?
450 degrees?
    (I know the answer for dough #1 in this range)
500 and higher?
My main question is can I bake either of these doughs at 350 degrees?

Thanks

Hello,
    We are in the process of looking for a replacement for our oven/range. We have some unique needs, and I would like to tap into the knowledge base from fellow bakers as to the kind of oven we should purchase.
    We have a larger family (7 children). We need a gas oven. We have a small family bakery where we sell cookies, quick breads, and yeast breads 1-2 days a week. We would sell between 35-50 loaves of bread at a time. We live about 6,500 feet above sea level. We are missionaries who live outside the country where U.S. coding laws do not exist. We are currently in the States and plan to have a range shipped back to where we live.
    Pretty much, we are trying to decide if we should buy a high-end, professional, residential model (36") such as a Wolf or a Thermador. Or, if we should cross the bridge to an industrial/commercial (also 36") model such as a Vulcan, American, or South Bend.
     I would appreciate any and all advice or experiences you might want to share with us. Thank you in advance for your help.

Minnesota Gal

A German gal is testing the new Sharp AX-111  http://kochtopf.twoday.net/ 

Alas, on reading the specs, seems only to steam up to 100 degree Celcius (212F).

http://www.sharp.de/cps/rde/xchg/de/hs.xsl/-/html/smarte-kueche.htm