Best Deck Oven for a Cottage Bakery | Proof Bread
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- Опубліковано 10 лис 2020
- We started baking our sourdough loaves in a broken pizza oven and while many would upgrade to a Rofco oven, our first major investment was actually an ABS deck oven. This may seem like a huge leap for some home bakers, but for a cottage bakery it made the most sense in terms of efficiency and production output.
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» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
#sourdough #deckoven #bakery - Навчання та стиль
I am a young baker of 24 yo from south Italy, my dad owns a bakery since 1987, and so my grandad use too, back in the 40s, after 4 years in London working as a chef, I’ve comeback to help my old man with the bakery and start to take over, all yours videos helped me a lot understanding the process and bread itself under other point of views, in addiction with the huge experience of my dad, just wanted to say thank you! I hope that some day I’ll became a great baker! The way is still long though :)
My friend! I would love to work in that bakery and learn Italian breads 😍😍
Im a baker and pastry chef
7 yrs go fast. Act now.
Glad to see you like the oven!
Can you please tell me what model this is ?
@@azikiweeanderson2629 The oven is a 3 pan wide, four deck electric oven with steam and stone hearths.
Can you share , what temperature do you bake your loaf? and the amount of steam to use ? Thankyou .
@@eshoras Top temperature around 450F and bottom around 420F. Those are rough estimates though, as it depends on your oven. Steam should be around 6 seconds with our oven, but again your results may vary.
@@americanbakingsystems3143 thankyou very much !
I’m a new subscriber and I have to say, I love hearing you talk about your beginnings! I hope to own my own bakery one day, and this is so inspiring. It’s a lot better to hear not only the good, but also the bad of all that goes into getting started.
Quite an impressive setup. I started baking sourdough in my tiny Airstream gas oven, ahh the learning curve. Thanks John
I was watching the poor girl in the background, looks like she needed to have access to the oven area but didn’t dare ask. Haha.
I have a Rofco in my appartment, soo great for getting recepies up to scratch. and it does fit better in an appartment than a big floor oven. even with 3 decs you do have to get to know it my higest dec is a beast.
It's been a while since you last posted before this, glad to get a fresh watch from proof. Thanks...
It may seem a luxury but when in position to get a brand new equipment, just go for it because it's worthwhile. It saves you lots of dollars in the long run relative with repairs of a used equipment.
I don't mean to disdain companies that do repairs of equipments but charging you for looking at the equipment(s) and suggesting to sell you a cheaper one from their store has become their ways..., which will still require great servicing in the short run believe me.
"Going cheap gets expensive and very costly in the long run"
Thank you for taking about deck oven.
Dude I love your mission, and you’re inspiring story. I work at a bagel shop and use a steam injection Rêvent oven. I have been wanting to use it to bake loaves of sourdough, what do you use for steam settings? And what does the delay mean? We bake our bagels with 8 seconds of steam and a 23 second delay. Idk what that means tho. Hope to hear back from you! And keep up the amazing work!
Nice video 😌 Even I want to start small bakery. But the oven and all it's to expensive. So I hope one day I'll be able to do it.
Love your content :)
Really big stuff. Taller than the man.
Very Very nice And Amazing 👍❤️👏🔔🔔🔔
Hi I’m a new subscriber! I’m thinking of starting a cottage bakery! You talk about using a pizza deck oven, how did you use steam in it. I work partime at a pizza place, I put a pan in it and heated it up. Then poured warm water in it, with no lasting steam! Thanks!
Thanks for all the time it takes to make these videos!
Love watching them all .
What model ABS is this ?
Is it a Gas or Electric ⚡️ deck oven ?
That is an electric deck oven.
Your video is very timely. Would you say that a normal pizza deck oven had a big enough height clearance for your loaves? My greatest fear is to buy a pizza deck oven from an auction site and it be too short to allow the loaves to rise without hitting the top. Your advice is greatly appreciated.
Because of this video and 1 from wheatbeat i decided to order a ABS 2 deck oven. I just arrived the other day and now I am working on getting it wired to the wall and a water line run to it. I am very excited to fire it up for the first time.
How's that unit been working for you guys so far?
@@frenchyalicea649 like a dream. I have not 1 single issue with the oven. The only complaint i have now is that I should have got 4 decks instead of 2. I am busier then I ever thought possible.
Very interesting. Looking at the cut sheets online they seem to have a nice, modular, system. 2 and 3 pan wide. 1, 2, 3 and 4 decks for easy expansion. Could start with 2, add 2 later. Or if you are tight on space you can use the narrower 2 pan system. You were not kidding about the power requirements. 40kW at 208V-3PH. That's a 150A 3-phase service right there. Hardwire with flex conduit, or did you go with something like a pin and sleeve receptacle so it could be relocated easily? Are you planning for additional future decks/units in your new location?
Hi, thanks so much for the instructive video. In recent days I have been exploring the possibility of purchasing a professional bread oven from wiesheu 122 • 88 including water injection. At the moment I plan to buy only one cell in the hope that in the future I will add more cells (: I wanted to ask (after inserting the breads and flowing the water for seven seconds) at what stage of baking do you open the chimney to remove the steam? Thank you for your answer Thank you and good luck in the new place Yael
👍👍👍 please let me know the ideal temperatures in a gas deck oven for baking cakes
Hey! Question: I recently have gotten access to using a deck oven (similar to yours) at a local bakery! It is AWESOME! I wanted to ask though, do you bake ALL of your loaves in these deck ovens? i.e. with flavors added - namely cheese! I know you have done a Gochujang loaf as well -- will it ruin your decks if you put those types of loaves in? I want to bake some jalapeno cheddar loaves in the deck oven - but do not want to get oil and cheese residue all over the deck oven, if it is going to be a BAD idea, or make a mess / be bad in the long run... THANK you for your help.
While I am at it - I had an oven temp question...I have heard some people do a higher LOWER deck oven temp to help promote oven spring! Have you ever tried that?? Thoughts on that method?
1:03 my EU brain was confused why he could touch the inside of the oven for that long at 82° :D
I can fit 12 850g loaves in my rofco b40. From a space perspective is super convenient.
Amazing and informative content John, wishing you and Amanda all the best.
I am planning to purchase a 2 deck gas oven because I can't really afford more electricity from home. Do you think gas will be fine?
It depends on who you get the oven from. Many companies make a gas deck oven, but more often than not they’re just pizza ovens on steroids. ABS makes a gas deck oven, and it bakes well.
Hi, I have a commercial 1 deck oven (without steam), how can I bake nice sourdough with nice oven spring? Should use the method that turn off the oven after preheating? Whats the temperature setting? 🤔
Hi I like you job am very Happy to see you Downing everything am.from Ethiopia if you give me the advice on bakery bisenes i need to be start this job Please Help
What are your thoughts on Mono electric oven? Is it a good brand to start baking bread?
anyone know where to buy those bread transer boards? not the peel to remove the bread but the boards to slide the bread into the oven?? thanks!!!
Have you tried baking gluten-free bread in this oven? Does it get rid of the white crust? Thank you
For a gas deck oven with no stone bottom,what temperature can I use to bake french baguette?
Top and bottom temperature?
Please
You cut your hair! Looks good.
Quick Question wonderful Proof Bread Man! How did you inject steam into your first oven you used (the broken pizza oven)?? I am starting a small micro community supported bread share in Buffalo NY and have access to.... a functional but old pizza oven with no steam injection ability! Woo! How do I cook my sourdough in it?? THANK YOU!!!!
Usually done with a hand pump sprayer like for gardens.
hello, do you have any recommandation between gaz or electric deck oven ?
thanks a lot.
your journey inspires me so much
It depends on your space and utility availability. If you have enough available electricity then I’d go with an electric oven. They will bake the same consistently, whereas with a gas oven barometric pressure in the room, calorific value of the gas supply and even the humidity in the room can affect the operation of your oven. However ABS does make an excellent gas deck oven, and once calibrated for your specific environment it should bake very similarly to an electric oven
How much does this cost? And where can I find more information?
What are the temp range of these ovens?
For whatever reason, I am unable to make your video play, "Best Deck Oven for a Cottage Bakery. I have never had this happen before. P.S. Love the purple, "Proof" long sleeve T that just arrived. Thank you
Hi do you bake directly on the stone. I'm new to deck ovens and the job I just started bought a doyon deck oven for their bread program. I'm trying to get the best oven spring but have only baked on a sheet pan placed directly on the stone and have noticed lackluster results.
For best results bake directly on the stone!
Sorry if this is a silly question, but is that a vent hood over the top of the oven and is it required?
Hoods are only required by local code. The oven does NOT produce CO, so it is safe to run without a hood system.
I just wanted a Rofco, but I live in Brazil and for every dollar, we pay 6 reais, plus taxes... so it will remain in my dreams....
What was the baking temperature for sourdough or tartine?
This can greatly vary from oven to oven, but we keep the top heat around 440-480F and the bottom stone between 400-420F
Enjoying your post very much & you guys are born natural proofers.
I bake 250 loafs every day with 2 rofco b40....and i just want a oven like yours but don't have 3fases in my local
ABS wires them for 240 1ph upon request
How do u you manage 250??? U stagger your mixing ?
@@eshoras sorry, i don't understant your qüestion. English is not my lenguage. if you want see my bakery, my insta is: patxoca.corbera
@@MasterBaker2020 what? Is a brand, ABS wires or what?
@@laqueixaladabar628 ABS is the company that makes the oven in this video. They sell it as either three or single phase.
Hi can tel me what is the oven called ?
It is a 3 pan wide electric deck oven with stone hearths and steam injection.
That's it, I am not starting my own bakery! 😁
Intresting .. I tried to check the prices but didn’t find it on line for the oven , can someone help ?
You have to call and get a quote if you’re interested.
If you're interested in an oven, feel free to give us a call!
@@americanbakingsystems3143 can I have your number please ? Or an email to contact you
@@ranasuliman6241 Our office number is 319-373-5006, and we are open from 8-12 and 1-5 CST Monday Thru Friday. Otherwise, feel free to email us at info@abs1.net
Why an electric oven and not a gas fired one from ABS?
It probably wasn’t on the market when he bought the oven.
It's been a while since you last posted before this, glad to get a fresh watch from proof. Thanks...
It may seem a luxury but when in position to get a brand new equipment, just go for it because it's worthwhile. It saves you lots of dollars in the long run relative with repairs of a used equipment.
I don't mean to disdain companies that do repairs of equipments but charging you for looking at the equipment(s) and suggesting to sell you a cheaper one from their store has become their ways..., which will still require great servicing in the short run believe me.
"Going cheap gets expensive and very costly in the long run"
Oh heck I wouldn't like your electricity bill mate!
Hi. Not to be an a-hole, but when I was making food bars in California, I had to wear hairnets on my head and beard when I was in the areas where the action happened. Doesn't Arizona have those restrictions? Especially because you guys are on camera, and I want your biz to do the best it can.
Hercules candies now wear masks where before they were bare faced while talking and laughing over the finished candy. Welcome to 2020.
This guy, I think, is not working just narrating, bit your right anyone back there should be covered.
👽
good video
want to be friend?
Where Does this fit in to reality 2Day?
Modular deck ovens are a great fit for multiple reasons. Firstly, you can run one, two, three, or all four decks - and they can each be at different temperatures - flexibility to bake anything at any time. Deck ovens are great as they can be dialed in for individual products - more top heat? No problem! Less top heat and a hot bottom deck - no problem. Plus these decks have a ceramic encapsulated element system that transfers heat in a mellow way - while the mass of the oven still gives you the jump/ovenspring you want.
I was watching the poor girl in the background, looks like she needed to have access to the oven area but didn’t dare ask. Haha.