Exactly what I am looking for while shopping for the right oven. Thanks for the interesting and helpful video. Look forward to more of your microbakery videos.
Wheatbeat, what a cool name 😎. Thank you for sharing your video and your journey on your micro bakery. I hope it'll become a macro bakery! You've inspired me to start a micro bakery soon in my country Indonesia. Cheers!
There is a bottom and top temperature, plus every oven is different. I also lower the temperature after the initial oven spring. So, unfortunately, I don't have a single temperature that would be helpful to you.
I’m based in Paris. Interesting enough, the French palette for bread is going more and more towards thinner, less crunchy crusts. The bread shown at 4:25 as ideal, is considered quite burnt here and not many people would buy it. Bakeries are now making different batches with different baking times and temps and people ask for their preference.
Oh wow, if that would be considered burnt then the threshold is set very low. In the USA, the West coast would consider that underbaked and on the East coast it would be considered properly baked.
It's a matter of how bread is eaten too. As most consumed bread are baguettes ofc, including in sandwiches, where the baguette is cut in half horizontally, people bite directly into A LOT of crust. if it's too thick and tough, it literally scrapes your palate leaving blisters, thus wanting softer crusts. Should not be much of an issue if the baguette is cut vertically BUT baguettes are rarely cut but portioned by hand, thus leaving bigger areas for crust haha. However, bigger loaves e.g sourdoughs or country-style breads are also baked with softer crusts. Myself I prefer sourdough bread and luckily I have a nice "boulangerie" that makes country loaves with high-content of levain/sourdough starter. Not so common here!@@LoveLevain
You can, but it depends on the oven you are referring to. The deck height tends to make it hard to accommodate high-rising breads and they typically lack steam, which will affect your oven spring and color.
I just wanted to say hi and thanks. My name is Peter, and in looking for an oven, came across your videos and ultimately have decided to purchase one. I'm in Canada and the prices right now are ridiculous. However, abs ovens are reasonably priced. Good to see it in action. Best of luck in your development and obtaining the results you are looking for. I'm on the same journey and know its not easy so I hope things go well for you.
Thanks for your words of encouragement and best of luck in your endeavor. Check out Casasanta.ca/ which is a fantastic oven manufacturer based in Ontario, Canada. It might be cheaper for you in that regard. Here is my video with more info on them: th-cam.com/video/peFKt_wiyTo/w-d-xo.html
@@LoveLevain The baguettes. It seems you have the exact amount of carmelization [you are correct, I live in San Francisco, we do prefer some char on our sourdough!]. I'd consider myself lucky if I received a burnt bottom from Tartine, which I do a few times a year].
I purchased it directly from ABS, so I don't know who makes it or the model number. If you call and speak with Scott at ABS, he will get you what you need. They are about $600 each.
Temperature is so interesting, I have the same oven but a 3 pan wide and I bake at 445 bottom and 470 top heat and I don’t have any burning on the bottom.
I think I've gotten to the point that I don't get burnt bottoms but right now I am seeing a pretty big difference based on right-left positioning. I am getting much harder bakes on the right side as compared to the left side. Are you seeing this too?
@@LoveLevain The left side of the oven near the steam port bakes much hotter for me, loaves on the right side I tend to leave in 5 to maybe 10 more minutes to get my desired doneness. Sometimes i pull them all at the same time to get a variation of color for my customers to choose from.
The loader I got was from the same company that makes the oven, ABS. It took a little practice to learn how to use it properly, but now it's a dream. I also found out the hard way that you should get TWO loaders. Otherwise, you load one side of the oven, and then loaves are sitting in the oven without steam while you start the whole process over for the other side of the oven. The delay is several critical minutes. If you have two loaders, it works much better. Best of luck!
No, my friend! I was on my own. The oven can be shipped broken down for a lot more $$, or it can come fully assembled, in which case, you have to find your own guys to break it down, move it and then reassemble.
No residential property in the USA has access to 3-phase power, unfortunately. So you have to make do with 240V 1-phase, and that's how I ordered this oven.
@@LoveLevain Thank you, just started looking into this and was researching the electrical issue . Wouldnt want to buy an oven that I cant get any power to....
Sorry to see you in this situation. In my country, all the setting with the american equipment will take less than ten days to do. And for only 25% of the cost you spend. Also, the company refused to do service for the equipment because their insurance doesn't allow it. You should sue them. Thire insurance is not my problem. I you have a warranty, then it's responsibility. I live in america 30 years back for 10 years .. It was much more cheaper than Europe then. But now Inflation is making America unbelievably expensive
If you go to buy any large equipment here in America, they have a disclaimer that they will not honor the warranty if installed in a residential setting. You actually have to sign off on that at the time of purchase. Also, isn't suing companies the kind of thing that got America into the mess it's in with costs soaring?
Exactly what I am looking for while shopping for the right oven. Thanks for the interesting and helpful video. Look forward to more of your microbakery videos.
Wheatbeat, what a cool name 😎. Thank you for sharing your video and your journey on your micro bakery. I hope it'll become a macro bakery! You've inspired me to start a micro bakery soon in my country Indonesia. Cheers!
Looks like you've just about nailed it. Looking forward to future bakes. cheers
Excellent bakery and very functional ovens.
What an exciting journey! Love watching your vids.
Great video!
Could you please share a link to the manual oven loader youre using?
I bought it directly from ABS, so unfortunately no link.
Bien Cuit.
French for well done. More flavor. Nice 🤙🤙
Merci!
I just subscribed! I hv bn looking into deck ovens for baking sweet bread. Thank you for the video
Hi can I know what temperature to bake sourdough in this kind of commercial oven? I am going to bake only two sourdough
There is a bottom and top temperature, plus every oven is different. I also lower the temperature after the initial oven spring. So, unfortunately, I don't have a single temperature that would be helpful to you.
I’m based in Paris. Interesting enough, the French palette for bread is going more and more towards thinner, less crunchy crusts. The bread shown at 4:25 as ideal, is considered quite burnt here and not many people would buy it.
Bakeries are now making different batches with different baking times and temps and people ask for their preference.
Oh wow, if that would be considered burnt then the threshold is set very low. In the USA, the West coast would consider that underbaked and on the East coast it would be considered properly baked.
It's a matter of how bread is eaten too. As most consumed bread are baguettes ofc, including in sandwiches, where the baguette is cut in half horizontally, people bite directly into A LOT of crust. if it's too thick and tough, it literally scrapes your palate leaving blisters, thus wanting softer crusts. Should not be much of an issue if the baguette is cut vertically BUT baguettes are rarely cut but portioned by hand, thus leaving bigger areas for crust haha.
However, bigger loaves e.g sourdoughs or country-style breads are also baked with softer crusts. Myself I prefer sourdough bread and luckily I have a nice "boulangerie" that makes country loaves with high-content of levain/sourdough starter. Not so common here!@@LoveLevain
Really enjoyed this series do thank you
How much deck oven and proofing machines cost? ❤ from east sikkim sumin lingzey ❤️ keep it up sir.
Varies by size but around $10k USD
Hello,can you use a pizza gas fired oven for bread baking?
You can, but it depends on the oven you are referring to. The deck height tends to make it hard to accommodate high-rising breads and they typically lack steam, which will affect your oven spring and color.
Great first bakes!
Hi, what are those black knobs on the side of the oven for?
You pull those back and it opens the vent so the steam escapes later in the bake.
I just wanted to say hi and thanks. My name is Peter, and in looking for an oven, came across your videos and ultimately have decided to purchase one. I'm in Canada and the prices right now are ridiculous. However, abs ovens are reasonably priced. Good to see it in action. Best of luck in your development and obtaining the results you are looking for. I'm on the same journey and know its not easy so I hope things go well for you.
Thanks for your words of encouragement and best of luck in your endeavor. Check out Casasanta.ca/ which is a fantastic oven manufacturer based in Ontario, Canada. It might be cheaper for you in that regard. Here is my video with more info on them: th-cam.com/video/peFKt_wiyTo/w-d-xo.html
@@LoveLevain Very cool! Will check em out.
No! they are PERFECT on the bottom!!!
Which bread are you referring to?
@@LoveLevain The baguettes. It seems you have the exact amount of carmelization [you are correct, I live in San Francisco, we do prefer some char on our sourdough!]. I'd consider myself lucky if I received a burnt bottom from Tartine, which I do a few times a year].
Tartine is known for very dark bakes.@@davidwalters9462
Can I have the brane name and model of the loader? Pleeeeeeeeeeaaaaase!! ❤❤❤
Wanna know too!
I purchased it directly from ABS, so I don't know who makes it or the model number. If you call and speak with Scott at ABS, he will get you what you need. They are about $600 each.
Very impressive! Where are you located? Do you sell your bread online?
Hi, I replied to your other comment.
Temperature is so interesting, I have the same oven but a 3 pan wide and I bake at 445 bottom and 470 top heat and I don’t have any burning on the bottom.
I think I've gotten to the point that I don't get burnt bottoms but right now I am seeing a pretty big difference based on right-left positioning. I am getting much harder bakes on the right side as compared to the left side. Are you seeing this too?
@@LoveLevain The left side of the oven near the steam port bakes much hotter for me, loaves on the right side I tend to leave in 5 to maybe 10 more minutes to get my desired doneness. Sometimes i pull them all at the same time to get a variation of color for my customers to choose from.
Looks amazing. I'm looking into opening a glutenfree micro bakery and was wondering where you got the loader from.
The loader I got was from the same company that makes the oven, ABS. It took a little practice to learn how to use it properly, but now it's a dream. I also found out the hard way that you should get TWO loaders. Otherwise, you load one side of the oven, and then loaves are sitting in the oven without steam while you start the whole process over for the other side of the oven. The delay is several critical minutes. If you have two loaders, it works much better. Best of luck!
@@LoveLevain thank you very much!
Was the oven installed by the company or did you need to find contractors to break it down and set it up. Thank you for your vids bro!
No, my friend! I was on my own. The oven can be shipped broken down for a lot more $$, or it can come fully assembled, in which case, you have to find your own guys to break it down, move it and then reassemble.
Is convection different than convention?
There isn't anything I am aware of called a convention oven. Here is more info on a convection oven though: th-cam.com/video/d8Xq0_62nTo/w-d-xo.html
Can it be used at home for a small bakery? Does it use steam?
It is being used at home for a small bakery! Yes, it has self-contained steam.
@@LoveLevain thank u for answering by other questions. Do I need special plumbing to use the steamer?
You do need a water line, yes.@@deborahboateng4062
Did you have to install 3 phase power for the ABS oven. Thank you
No residential property in the USA has access to 3-phase power, unfortunately. So you have to make do with 240V 1-phase, and that's how I ordered this oven.
@@LoveLevain Thank you, just started looking into this and was researching the electrical issue . Wouldnt want to buy an oven that I cant get any power to....
Kindly, is it the regular outlet at home or the larger outlet that washers use? Sorry, I don't understand the electrical terms.
There is no outlet/plug, it is hardwired.@@deborahboateng4062
@@deborahboateng4062 It's 240V so same as what a electric dryer would use. Requires lots of power but performs very well.
Just bought a gas deck oven. Looking for all the help i can get.
Awesome! Let me know if you need help.
You need to get the manufacturer to calibrate that oven because you will burn everything if you don't.
How thick does your bread slicer cut?
13mm
Sorry to see you in this situation.
In my country, all the setting with the american equipment will take less than ten days to do.
And for only 25% of the cost you spend.
Also, the company refused to do service for the equipment because their insurance doesn't allow it.
You should sue them.
Thire insurance is not my problem.
I you have a warranty, then it's responsibility.
I live in america 30 years back for 10 years ..
It was much more cheaper than Europe then.
But now Inflation is making America unbelievably expensive
If you go to buy any large equipment here in America, they have a disclaimer that they will not honor the warranty if installed in a residential setting. You actually have to sign off on that at the time of purchase. Also, isn't suing companies the kind of thing that got America into the mess it's in with costs soaring?
Westcoast does not like burned bread!
Tartine customers beg to differ.
You didn't even taste the pizza when it came out
I tasted it my friend, don't you worry. My waistline will serve as proof.
micro with that equipment'??? dafuk you from texas or what