Hi,The Miele H5000 domestic ovens include a steam injection feature that let you inject steam at any time (and any number of times) during the baking proce... read more →
My current bread machine has user configurable programs. The rises only go to 2 hours and there is not the possibility to mix, rest then knead. Short knead... read more →
A question for professional bakers;Ive bought a deck oven currently being refurbished by the maufacturer. I told him that sometimes I like to adjust my tem... read more →
Hi,I'm currently having a Gleem gas oven with fan, that I have either to have fire from bottom or from top, I used to insert my bread baking while the ... read more →
Hi there, I have recently moved my home bakery into a professional kitchen with a Rational SCC oven. I'm having trouble baking my usual mixed gra... read more →
Im looking to buy a secondhand, refurbished/reconditioned deck oven. Id like a small-ish one. Any ideas?? read more →
I have stumbled upon a large commercial 1905 Scotch Oven in Victoria, Australia that looks like it is still in reasonably good condition. Does anybody know... read more →
Hi All,I am looking at a property in Gippsland which has an unrestored Scotch oven in one of the buildings. The property once ran as a cafe but as fa... read more →
Just finished a small Alan Scott oven read more →
Hello fellow bakers. Can anyone tell me what to use to prove rolls to keep their shape? I have bannetons for full sized loaves and baguette trays but... read more →
Hi allJust a word of warning regarding O/C,s advertised Oven Plans , do not botherHaving built two domed masoary ovens I was keen to step up to a larger (4... read more →
Something that has bugged me for ages - What is the official name of the boards you can get that help transfer the sourdough to the setter/whatever y... read more →
So....here we are halfway through a massively messy house renovation, and, suddenly, hubby is toying with the idea of giving me my dream brick oven. B... read more →
So I finally killed my old pizza stone. It cracked in half about a year ago. I was fine to just put the two halves together and continue baking. Well, now ... read more →
(I hope I'm not replicating a subject here).We have come up against the dilemma of where to take our small wood fired sourdough business to next!
Wood avai... read more →
What size banneton should I get, a long 1kg or 800g . Is there much difference.. Has anyone bought the cheap ones from China? read more →
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