You’ll most likely find various bread recipes when you look up ‘artisan bread’. What’s the difference? It’s all the same, isn’t it? Well, just like every recipe there are differences in almost every part of the process of baking. What kind of dough is being used, what it’s being baked on, how long was it fermented for, what temperature it was kept at, etc.
However, there is an aspect to it that people may not pay too much attention to. Even detrimental to all the hard work that went into the whole baking process, the oven.
If you think about it, why is it that the finished product never turns out the same every time or even close to the recipes online? Especially when every measurement was marked to the T, nothing less and nothing more. The oven is one of the baking process's most crucial yet overlooked components.
From the temperature, steam, and down to the simple golden appearance of the loaves. The benefits of one oven over the other lie in the details. After comparing a variety of deck ovens, with the consideration of baking in a larger quantity than convection ovens can provide, this is what we’ve discovered.
Simply-Bread is a deck oven that sources huge benefits from its steam system, size, and quality of American-made materials for optimal baking made simple.
In the materials:
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In the technology:
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In the service:
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In the dimensions:
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The quality is in the details that Simply Bread’s CEO Stijn Vanorbeek carefully thought out when he was becoming an artisan baker himself. He realized what would make his bakery business easier and more convenient so he could focus on what really mattered, the craft.
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