[Sca-cooks] Mooneschadowe Guardian German Feast

[Stefan li Rous]

Bear replied to Liadan about the new site for her feast:
> 20 qt Hobart, commercial convection oven running 25 degrees off, 2 standard
> commercial ovens one of which has a fritzed thermostat, 10 foot stainless
> table with sink, commercial baker's rack and trays.

What's a "Hobart"?

> Light rye, Semmel and Spanish pastries (unyeasted) for 140 to give us some
> margin.
>
> If the convection oven is running, we're in good shape.  It can be done with
> one of the commercials, but it will be an all nighter.

A convection oven bakes faster than a commercial oven? Why? What's the
differance between the two? I assume this is due to a type differance
and not just a size differance.

> I'll make sure the
> thermometers are in the work box and I'll need to dig up a dough knife to
> work the pastries.

How does a "dough knife" vary from other knives?

--
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
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