or Connect
New Posts  All Forums:Forum Nav:

Deck oven

post #1 of 2
Thread Starter 
Any help with using a REVENT deck oven please?? I am trying to bake sourdough hearth breads plus brioche but temperature zone controls are giving me anxiety...any help is greatly appreciated. Thanks!
post #2 of 2

It's been ages since I used a deck oven, But I would start with a decent base temp of like 400-425 for an oven and Keep all the individual temps the same. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs