Which oven is best for commercial use?

Convection ovens are one of the most common pieces of commercial bakery equipment. They do a great job of quickly and evenly baking a variety of products, from bread loaves to cookies to cakes, pies, and brownies.

A universal temperature that works well for a wide variety of breads is 81 F / 27 C. If you love simplicity, just set the Proofer to 81 F and know that it will work well for most breads. Sourdough works in a range of 70-85 F / 21-30 C.

A Bowl of Steaming Water is the Key to Quickly Proofing Bread. In the winter, when your house and kitchen are at a crisp temperature and you need a warm spot for your dough to rise, create a makeshift proof box by placing a bowl of steaming water inside your oven alongside your bowl of dough.

Place the container of dough on the middle rack, and pour 3 cups of boiling water into the pan. Close the oven door and allow the dough to rise as instructed. If you limit the time that the oven door is open, the proof box can be used for both the first and second rise without the need to refresh the water.

Typical proofing conditions essential for optimum quality yeast-leavened bakery products include: Temperature: 95110F (3543C) Relative humidity: 8085% Cycle time: 4070 minutes.

The crumb structure of an under proofed loaf will be tight and gummy. Because it was not given enough time to develop and trap CO2 gasses, the crumb structure will be very dense, with uneven air bubbles.

The Rofco oven can fill this gap by providing a stone baking surface within a very compact oven. The ovens, which are constructed entirely from stainless steel, come in 5 capacities and feature adjustable temperature controls. The larger models feature an additional control to vary the temperature of the stone soles.

Most ovens are between 27 and 30 inches wide, so think about the size that would work best for your kitchen design. Look at the interior oven cavity space as well as the exterior measurements to make sure it will accommodate your most commonly used pans and baking sheets.

When yeast ferments the sugar, it creates carbon dioxide and alcohol (which is why bread dough tends to have a faint alcohol smell). Most of the alcohol evaporates during the baking process, leaving bread with minute amounts of alcohol.

Adding 2 tablespoons instant dry milk powder per loaf of bread will help your bread rise higher, stay soft, and hold the moisture longer. That means it won’t get stale as quickly. Dry milk powder creates a more golden brown crust and improves nutrition, too. Add it with the flour.

You may be wondering, can I really use my oven to proof bread? The answer is yes! Our go-to method for proofing bread when it’s a bit cold inside is to pop the dough in the oven.

Proofer Ovens. The proofer oven is a critical part of most bakeries and we carry models that can proof and bake dozens of racks of dough simultaneously for high-volume operations. They’re also great in restaurants looking to provide well-baked loaves of bread or rolls to enhance customer meals.

Step 1: Perform the fingertip test to make sure your dough is overproofed. The test involves gently pressing your finger into the surface of the dough for 2 seconds and then seeing how quickly it springs back. The dent you make will be permanent if the dough is overproofed.

When proofing dough on the counter it is necessary to cover it to prevent air from drying out the skin on the outer surface of the dough (skinning up). When proofing in the oven we can use a container of warm water instead. This increases humidity in the makeshift proof box, so you don’t need to cover the dough.

The best operating conditions for proofing pizza dough are to set the temperature at 90 F and the humidity at 75 percent relative humidity. No, this won’t make the dough proof any faster, but it will allow the dough to proof much more consistently.