Working with Commercial Convection Oven for the First Time and Other Tips
I'm a home sourdough baker baking with dutch oven and a regular home oven. I mostly follow Tartine recipes.
For the first time, I'd like to bake 30+ loaves in a kitchen with industrial equipment (I rented the kitchen), including convection oven and mixer.
I have no idea how baking times work in commercial convection oven. If there is no steam tube, do I have to introduce the steam the same way I sometimes do at home, thetas, pouring water on a pan? Also, is the baking time different?
This is also going to be my first time using an industrial mixer. At home, I do everything by hand. Any tips on using the mixer?
Any other tips and useful info on the baking process will be extremely appreciated.