Okay y’all, here’s my issue..
we have a moffat that does steam and can turn the fan off completely but the motor caught on fire and we’re waiting for the replacement part to come in. So we have another moffat that doesn’t do the steam and I cannot turn the fan off or to low. So does anyone have any advice on how to bake SD loaves with the fan?
I have been baking with a hot sheet tray in the bottom, loading with ice and spraying the F out of the loaves before going in. But I’m not getting the crust I usually get and my loaves aren’t popping like they usually do.
Any advice is greatly appreciated
Thanks bakers!
Dylan
my thought would be to find a dutch oven & use that.
Rob
Not an option as we are a full size bakery.
And this situation is only temporary.
I have a very old Wells oven with obligate convection. I get round the venting problem by heating to 500F, putting the bread in, pouring boiling water over lava rocks in a pan and turning the whole oven off for 10 minutes. I continue the bake at 400F. I don't know if this would work for you with a bigger oven.
Patsy
He operates a bakery in Montana and may have some insights for you. I'm not sure what oven he is using in his current setup but he used to toss a few ounces of water onto the oven floor and close the doors. The man produces some beautiful breads, so whatever he's doing, it works.
Mark's username here in TFL is mcs. You can also find him on fb, where he has a Sinclair's Bakery page.
Paul