Moffat Oven for bread..? Help!
I started working at a bakery that has two Moffat E32ms ovens and we are wanting to start baking some artisan/hearth style loaves in them. I have two issues that I need help solving
1. How to create a “hearth” floor in the oven. One oven is a six rack and the other is a four. I would like to maximize production and I think I can use at least two levels in each oven because of the height of my bread will prevent me from using more. Does anyone know of a stone that is a full sheet size? The two ideas I have is to either use a slightly smaller stone that I have and put it on a sheet pan and then put that in the oven, but I will loose a few inches of bake size which I foresee limiting production. The other option is to purchase pizza tiles and cut them to size and then put them on a full sheet pan to get a few more inches of usable space. This option will require a bit more work, but could be worth it in the long run. Any ideas of what I should do?
2. The ovens have a built in steam injection system, but there is no accessible water to hookup to the ovens. I will either just do the pan on the bottom and manually pour in water, use a agriculture pump sprayer, or purchase a steam bar from Rofco or similar manufacturers to put in. The steam bars are a bit pricey and I’ve never used one before, are they worth the price?
Thank you in advance for all the advice and help!