Sponsored by Revent
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 Executive Pastry Chef at High Ridge Country 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.
Presenters:
Jen Heide is the Executive Pastry Chef at High Ridge Country Club in Palm Beach, Florida. She is a Certified Bread Baker, Certified Executive Pastry Chef, and a Certified Baker. After graduating from the Florida Culinary Institute, Chef Jen has worked in pastry kitchens for 15 years, developing specialties in bread, viennoiserie, fine pastry, and chocolate.
Michael Landman, originally from Peru, started his baking career at Zak the Baker in Miami, Florida, before joining Revent in New Jersey where he now serves as Test Baker. He is responsible for product testing, customer support and live demonstrations of Revent's full line of ovens and retarder/proofers, with a particular focus on high-speed baking technology.
Registration: Free for RBA members | $30 for non-members
Click "More information" below to register.