Over the past decade, I’ve honed my artisan bread-making skills, focusing on the critical elements that produce exceptional loaves. Quality ingredients are paramount, forming the foundation of superior bread. Just as important is the oven, which plays a pivotal role in achieving that desirable crust.
At home, I use my oven in conjunction with a French ceramic tile. This tile helps maintain a consistent temperature, which is essential for developing a beautiful crust. A baker’s peel is invaluable for smoothly transferring the dough onto the hot baking surface. To further enhance the crust and texture, I mist the oven with water at the beginning of the bake, creating a steamy, moist environment.
In a professional setting, we rely on a steam-injected deck oven. This specialized equipment provides the ideal conditions to achieve the stunning crust and perfect texture characteristic of artisan breads.
Journey through the professional career of a Pastry Chef 