Bread and pastry baking on a professional deck and rack oven.
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- Опубликовано: 1 окт 2024
- Proffesional demonstration of bread baking and pastry products in a test bakery with Steven Lamb. This was our first film shoot to advertise and demonstrate the benefits of commercial ovens.
Thanks for your comment and interest. This was our first video. We recognised the need to improve which I hope you will see as we progress. We did use close ups on the later videos
In my dreams!! I wish! But, alas we are stuck with our crap oven~Ha! The pastries did not turn out well.....they burned on the bottom everytime~ugh! Brilliant video! send me some of everything! :)
samue juma from kenya am baker i wnt that job
Excellent video. Thank you for sharing it. That top deck is way too high. Does it get much use?
Anthony the top deck was added for a purpose in the test bakery, it is a pizza deck. It is too high though!
William, I used to love the wooden topped benches but unfortunately they have been phased out due to hygiene issues in Britain. I have adjusted to the stainless so I don't notice these days.
which best type oven for chocolate chip cookies sir? some people suggest deck and some suggest convection, it makes me confused
I have seen cookies baked well on both type of oven. The deck offers more control over top and bottom heat, but if it's just for cookies a convection oven is fine.
@@stevieuk9347 i have seen in internet about convection vs deck oven, he said that convection oven has better visual appear, texture, flavour and more developed flavor. My question is, is that true a type of oven can affect on flavor?
good
What is the difference between pizza oven and this oven of yours..can i make pizza with it
The pizza oven reaches higher temperature for quick baking results. You can bake pizza perfectly in a normal deck oven but it will probably take a little longer.
Just a personnel suggestion, part bake the base very lightly. You can then top later and bake. This helps produce an even crispy bake. Also replace 20 per cent of the flour with semolina for a nice base.
@@stevieuk9347 thanks for the reply...on things like confectionery...rolls..plain buns...biscuits can i use a pizza oven...thanks in advance
@@cabillarnbj7356 it's not the best for confectionery but perfectly possible, just experiment on temperature and time and note your settings for each product
What temperature/s did you bake the loaves in the rotary oven!
I usually bake at a lower temperature in the rack oven. Usually 180-190 degrees
@@stevieuk9347 thank you!
Thanks again for the ideas on how to use the same dough for several products.
steven,professional! we are bakery equipments manufacturer,hope we have chance to discuss further.
Hi, I would like to start selling meringues I am confused which oven to choose - the rotary one or the deck oven? Can you please suggest?
Deck oven very time. More control.
Hi
Can you help and give me bread receipe for 12kg flour pls
Excellent vedio, im thinking to shift into baking
me too
Mr. Lamb have you noticed different results from preparing dough's on stainless steel vs rock or wood finish table tops? Thanks
I can watch this all day i love bakery so i need to learn.thank you
Thank you pili, these were my fist attempt at baking demonstrations in front of a camera. There are some more videos that I did under steven lamb baking - include soft roll, sweet dough, scones and Christmas baking. On google or u tube
Hello sir, can you tell me what temperature do you use for the vinoisserie ??
220 on top and 200 bottom ???
Nice video, greatings from chile, master !!!
Hi Pablo. All deck ovens have a different performance, it's a bit of trial and error. On high sugar products I would recommend a much lower base temp at first. 40% base and 80% top. You may have to adjust this to suit your product and oven but it's a starting point
Thank you for sharing ellaborative. What temperatures up and down are you using?
It can vary on different ovens and different products. If baking bread in tins, I would start with 8 bottom heat 5 top. If its rolls and buns 6 on the bottom 5 top, but you will need to adjust slightly if needed. One or two bakes should give you the settings that you will be able to use ongoing with your particular oven.
Pls give the temperature and timings for sponge cake five kg floor in trays
Hi Soniya,
Ovens vary in working temperature for specific products. The temperature settings are also slightly different between a deck and rack oven. Most manufacturers have a test bakery and would allow a customer to bake their own product to achieve the best results.
Great video, thanks for uploading it.
Look forward to seeing more.
Wow, i love this. Really impressive.
Please what is the TIME and TEMPERATURE for 800g loaf. The Temp at the top and bottom respectively. I will appreciate ur quick response sir. Thank u sir.
Hi 210 approximately temp. All ovens vary. 45 mins but ovens can vary
It is a 3 deck oven n has UP and DOWN burner in each deck. So I don't really know the best temp to set each burner to get a perfect cooked loaf. Pls help.
Mr. Lamb thank you for the demo. What's the name of the deck oven? What deck oven would your recommend for a small new bakery in the United States?
Shadi-The oven is a Sveba Dahlen manufactured in Sweden. If you go on the Sveba Dahlen website you should see the local contact for sales in the US
Hey
Please I need to open my own small bakery for bread and patisserie so please help me to find out what kind of oven am i need the deck or rotary one ? please. Can I use the mixer as silender if I don’t have any silender ? Wait to see more videos from you about rolls and other baking stuff thanks
A deck oven is the most suitable for both types of products.
steven lamb thanks
Hello.. Like your video.. It all looks really good. Your a very Skilled baker.. Can you help me.. I'm just getting back into backing..
If I was making up 2 x 25kg of white flour into a bread dough.
What recipe would you use for Crusty white Bread.. Eg How much. Salt, Yeast, Bread improve, & Water.. Please advice.. Thanks Steve
If it is crusty loaves I would recommend to 1kg flour 10g salt, 15g of yeast, 12g of fat 350 Ml of water. The improver will vary to the manufacturer. Puratos supply a range of improvers. I leave out the improver and ferment the dough instead. You can leave out the fat if you are making crusty rolls.
@@stevieuk9347 Hi Lamb , That's so good of you.to reply. Thank you so much for this.
Good luck. always Steve.
Steve, Sorry got your name mixed up.. Take care SD
Camera is far from the table. Please let it be closer
Camera is far from the table. Please let it be closer
Which is the best between rotary oven or deck gas oven in bakery work
Personally I prefer a deck oven. It is more versatile but a rack oven is more suitable to large production bakery.
so in your opinion what is best deck over or combi oven ? pls relplay
I prefer a deck oven. It's more capable of baking most products. The combi is great but not quite as versatile. It's just my opinion from experience
Outstanding instruction and presentation
Thank you. This was my first attempt to bake on video so I was a little nervous but it seems to have gone down well.
very well! @@stevieuk9347
Pls send the name of the things u fill in
basic ingredients yes... but over night u say
tell us how u made the bread dough
Othniel, I mix flour ,salt, yeast and water - then bulk ferment for one -two hours before proceeding with cutting, shaping and proving. I used to mix half the flour with all of the water and a pinch of yeast-stand overnight before adding the remainder of the ingredients. This helped the flavour also
Hope have a recipes too.
You have a great video and ovens.
Thanks Ruby
Love from India...
What is the price of oven..i am from india.. Pls tell me sir
SHABNAM PARVEEN you will need to contact Ram in India who are distributors of Sheba Dahlen ovens
How much in China
will you employ me .
Hi Steven is there a recipe for the pizza dough. Thanking you;
Hi Patricia, Here is the pizza recipe that I use. 800g strong white flour, 200g semolina, 1teaspoon of salt, 1 tablespoon of sugar, 4 tablespoons of olive oil, 15g fresh yeast, 650g cold water. Mix and then ferment for 1-3 days in a fridge. Makes great Focaccia bread also.
Thank you Steven i shall try that. The 200g semolina id that like a flour or is it the little grains for making a couscous. I forgot to ask too what type of flour you use for the sweet pastry. I live in France and have Type 45 Type 55 Type 65 and All Purpose Flour which one should i use. Thanking you so much.
what temperature we need to set
top and bottom
It all depends what you are baking. If you are baking in tins I usually set 8 on the bottom 5 on the top. If its soft roll type products I would say 4 bottom 6 top but you will have to experiment to find the perfect setting for each product
So good
wooow
wow !