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Home Cooking

How to transition from a dutch oven method to a professional oven for bread baking?

RomanaHajat | Nov 18, 201910:43 PM     4

I am a novice bread baker based in Malawi, Africa and I recently started baking no knead loaves in cast iron pots/dutch ovens from my home. Before long, I had an explosion of interested buyers and now I might end up opening a small bakery for artisan breads! I also bought the Ken Forkish book and I love it!

If I move forward with this venture, I would have to invest in a proper oven, with a temperature range of 0-300°C and hopefully a stone plate and steamer. I am terrified but excited at the prospect...but my main concern is that I have no idea how to bake the same loaves without a dutch oven! I am wondering how to transition into a professional oven with the same results or better? Will the process or recipe have to change? Any advice or tips would be hugely appreciated...

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