this might be a silly question but am I right in thinking it’s harder to get lift in a 1500g bread than a 750g one. I’m assuming it is due to sheer weight, gravity and energy it would take for co2 to push upwards....
thanks Danni im always dipping in but so busy at the moment teaching myself various pastries, bread as well as coming to terms with the fact that a combi oven will never produce the kind of bread I made in a deck oven. And yes pul space is good. i have the use of a 6 rack rational combi oven which is a great piece of kit and wonderful for all sorts of things but quite frankly isnt as good as a deck oven for bread so im getting a decent rise on the 1500g bread but not sure if its the oven or the bread thats the problem. My client (who i make the bread for) are very happy but like everyone on this forum im looking to make the perfect loaf...
oh and danni- ive been making a version of your polenta and pumpkin seed bread and it is my market customers favourite bread by far. I cant make enough of it :)
but i wanted to welcome you back. Long time, no see! ??
Would be nice to bake it in space
thanks Danni im always dipping in but so busy at the moment teaching myself various pastries, bread as well as coming to terms with the fact that a combi oven will never produce the kind of bread I made in a deck oven. And yes pul space is good. i have the use of a 6 rack rational combi oven which is a great piece of kit and wonderful for all sorts of things but quite frankly isnt as good as a deck oven for bread so im getting a decent rise on the 1500g bread but not sure if its the oven or the bread thats the problem. My client (who i make the bread for) are very happy but like everyone on this forum im looking to make the perfect loaf...
oh and danni- ive been making a version of your polenta and pumpkin seed bread and it is my market customers favourite bread by far. I cant make enough of it :)