How to build & sustain steam in Blodgett gas-oven?
After years of reading these helpful blogs, I am reaching out for help. For the past 20 years, I've been baking bread in my home kitchen. Recently, I started using a Blodgett gas oven with a metal deck 30x42 at a local church to see if I can dramatically increase production and still maintain the quality I seek. My initial goal is to move from 4 to 8 loaves in my Dutch Oven at home to 50 in the Blodgett gas oven. The idea is to start a small bread shop in my hometown. I've baked a couple of patches of pain de campagne at 78% hydration in the Blodgett oven.