Baking Bread in a Rack Oven Webinar

Provided by Revent & the Retail Bakers of America
1 CEUs provided
*Complimentary Registration for FCSI Members

Running out of space? Can’t afford a deck oven? Think you need one for real artisan bread?
This live demonstration will show you how one rack oven can handle your entire operation – from morning pastries to crusty sourdough loaves. No deck oven required.
Watch sourdough, baguettes, and focaccia baked live in a rack oven.

Program:

Part 1: Adapting Artisan Bread Techniques for Rack Ovens (20-30 minutes) Jen Heide, Certified Bread Baker and Assistant Pastry Chef at the Everglades Club, will share what bakers need to know about airflow, heat transfer, and steaming when baking artisan bread in rack ovens.

Part 2: Artisan Bread Baking Demo (20-30 minutes) Michael Landman, Test Baker at Revent, will bake sourdough loaves, baguettes, and focaccia live in the ONE39 rack oven, followed by Q&A.

Attendees can earn FCSI (Foodservice Consultants Society International) continuing education credits.

Registration: Free for RBA members | $30 for non-members
Register HERE

FCSI Members – to request the complimentary registration please contact Sophie Boczek at sophie@retailbakersofamerica.org