Switching to a deck oven changed my bagel game after a demo in Brooklyn

I went to a baking supply show in Brooklyn last fall and watched a guy crank out 60 bagels in 15 minutes using a deck oven. My old convection setup takes twice as long and the crust never gets that chewy snap. Some bakers say deck ovens are too expensive and take up too much space, but others swear the steam control is worth every penny. Has anyone else made the switch and noticed a real difference in their final product?

2 comments

2 Comments

finley93914d ago

I swapped my convection for a deck oven two years ago and the crust difference was INSTANT - that chewy snap you're after comes from the stone heat hitting the dough fast, not the steam. Just make sure you have a water sprayer handy because most deck ovens let the steam out way quicker than you expect.

wyatt_ross2714d ago

@finley939 nailed it. The stone heat is where it's at. A water sprayer is a MUST though or you lose all that crust action.