MH
Small Commercial Oven
I m opening a small restaurant with a super tiny kitchen. I would like to sell bagels and some artisanal breads. Unfortunately, space is at an extreme premium. Does anyone have a suggestion as to an oven that could maximize output in a space that is 48 wide by about 30 deep? I could maybe squeeze this a few inches wider or deeper if I had to, but everything is tradeoffs. An oven like this:
would fit in the space and provide a ton of capacity, but no steam. I could probably live with that and make the occasional pizza to make myself feel better about it. But I d rather have an oven that steams and seals. It can be either natural gas or electric. Natural gas is a little cheaper/easier to hook up in this case, but I could make anything work so long as its single phase power and no more than 240v. Should I just give up and switch to convection and do my best? I don t have any real experience going that way. I have an anova steam ove
April 12, 2021 - 7:04pm
HeiHei29er
I wanted to push my learning curve a little bit on this bake and used
Benny s recent bake as my template. This one turned into a definite learning curve.
Everything started well. I used Raisin Yeast Water for the hydration in the levain and my whole rye starter from the refrigerator. After 9 hours, it was 2.5x in volume. I stirred it down, and it doubled in less than 2 hours. Figured it was ready for the mix. Added the levain to the final dough water for mixing, and it passed the float test with flying colors.
Was intrigued by Dan's experiments with steam. After sending a couple DM's to him on how he captured the data, I decided to try it in my set-up. I don't have a Dutch Oven, but instead, I use a turkey roaster pan that's big enough for the bread loaf and a 9x5 loaf pan, which I use for steam (wet towel method). I have a GE electric oven with upper and lower element. I can't turn
K.R.Srivats
New Delhi |
Updated on
April 13, 2021
Action based on petition filed by Andhra Petrochemicals Ltd, the sole producer
The Finance Ministry has imposed definitive anti-dumping duty on ‘Normal Butanol’ imports from the European Union, Malaysia, Singapore, South Africa and the US.
Andhra Petrochemicals Ltd which is the sole producer of N-Butanol in the country had filed the petition seeking sunset review of the anti-dumping duty on imports from these countries.
Based on the recommendations of the Designated Authority in the Directorate General of Trade Remedies in the Commerce Ministry in end March 2021, the Revenue Department has now imposed definitive anti-dumping duty of $46.27 a tonne on Normal Butanol imports from the EU; $51.42 a tonne from Petronas Chemicals Derivatives, Malaysia; $26.59 a tonne from BASF Petronas Chemicals and $149.31 a tonne from other producers from Malaysia; $35.66 a tonne on imports from Singapore; $13.24 a tonne on imports from So
Abelbreadgallery
Mexican Conchas
I was in Mexicali these days, helping a friend of mine that is opening a bakery only a few steps from Calexico. He asked me to make some mexican conchas, even I am not mexican. I think the result was quite good. Pretty awesome!
Conchas consist on two doughs. The main dough is a Pain Bioché dough (enriched bread or lean brioche), and the cover is a combination of white shortening, flour and icing sugar in equal parts. Then you add the colour and the flavour that you want. We made Cocoa conchas and Matcha Tea conchas. Brown and green like the Ninja Turtles.