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Discussion Starter · #1 ·
We are contemplating a major purhase of a new oven primarily for baking breads. We will do some pastries as well.

My partner wants a revolving deck oven for use in all applications.

I want a stone deck oven with steam injection capabilities and a convection oven for the pastries.

Which would you go for and why?


Thanks

Keith
 

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Discussion Starter · #6 ·
ydr

Thanks for your response.

Have you ever baked your bread right on the stones of the racks?
if so what did you think of the final product?

I have never seen an oven of this type with steam injection or perhaps just never seen it used. Can you elaborate on this or on how you inject steam for the first 10 mins or so of baking bread.

Thanks
Keith and Lisa
 
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