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Published on Sep 13, 2011
Easy and effective way of deck ovens loading from baskets for any rye, sourdough breads with higher water content -- get more volume with same amount of flour with just adding more water, basket proofing to hold a shape of even very porous dough. Use same table for peelboards with adding just peelboard slider and you can bake practically everything on stone with traditional way with minimum product drying. Suitable for products from 40g -- 3kg!