Hi all, Im new here, though I've read and learned lots here over the years. :) Im an amateur home baker that makes mainly simple yeasted breads and pizza.
Ive got an opportunity to buy (for a very good price) a commercial single deck oven made by a Swedish company called Sveba Dahlen. This looks to be an older one probably mid 90s, and Im still waiting on more pics of the unit and a model number. It is being sold as a pizza oven, but it seems to be the "high crown" version with 8.5' or so oven height. At least that's how it looks from the picture.
Im considering installing it at home in a space I have available with a view to using it in the future for events (elsewhere) or possibly a small neighborhood commercial venture with a view to pastries or croissants.
So my question is , besides pizza what could I bake in a low stone based oven like this? Baguettes, croissants on trays? Im assuming it might be possible to add some sort of steamer insert if necessary.
Id be very greatful for any suggestions or advice on whats possible- its a bit of a flight of fancy on my part, so a bit of real world advice would be appreciated. Many thanks
PS I have three phase power so that's fortunately not an issue.
You should be able to bake most flatbreads in a deck oven. The book that's discussed here: https://www.thefreshloaf.com/node/75354/book-flatbreads-and-flavors has lots of good recipes.
If one is careful - anything is possible. Enjoy!
Thanks, yes I guess Im just a bit concerned about too much heat from the top. From what Ive read though the ovens have quite a lot of control over the elements so I might even get away with smaller loaves and being able to adjust top and bottom elements.
Im intrigued at the idea of a serious commercial oven but its also a big expense (even though its well priced for what it is) so Im still weighing it all up.
Another bread which Ive been mulling over as possible small commercial venture is a Volkornbrot whole rye, which I would imagine is low enough in its tin to bake in an oven like this.