On Wed, 9 Dec 2020 10:49:41 -0700, Graham > wrote:

>On Wed, 9 Dec 2020 09:46:14 -0500, songbird wrote:
>
>> Gary wrote:
>> ...
>>> As for "normal" bread pans, both would easily fit on one rack. Why do
>>> you put each on different racks then switch during cooking?
>>> Or maybe you bake more than two pans?
>>
>> uh, because some of us bake multiple loaves at a time...
>>
>> when we make cookies that go longer we also change the pans
>> from bottom to top shelves to even them out. just takes a
>> moment. cookies come out as they should. in a perfect world
>> we'd have a commercial kitchen with a lot of ovens and i'd
>> have a different body.
>>
>>
>> songbird
>
>Although I have a convection oven (Bosch - terrible product) I always
>rotate cookie and cake pans at the half-way point.
>I don't bother with bread though. As it happens, I have a batch of
>sourdough proofing right now. I will make 400g loaves rather than 2 large
>miches in the cast iron pots. That way I can ration the bread more easily.


You know me- baking to excess. I usually work with 10 lbs (4.5 kg) of
dough at a time. I have a very nice and decent sized convection, and
if I do pan loaves with 5 per bake and one full bake right after
another (Ain't hard to retard the second pans while the first ones are
in), I rotate, if it is free form, the juggling is more problematic,
and I don't always want to bother staggering & retarding all
afternoon, but my stone will hold 3 decent free-form or banneton
shaped loaves.

And yeah, other than immediate give-aways, it all gets frozen. I let a
loaf defrost overnight, then run damp hands over it and put it in the
oven for maybe 15-20 minutes. I have pulled the bread-wool over many a
friend's eyes, with them thinking it is all fresh-baked. Took me some
time to get all that method down and it works best with certain
loaves.