[Sca-cooks] Hobarts and convection ovens for baking

[Mark S. Harris]

Bear commented:
> To be perfectly honest, when preparing bread for an SCA feast, I prefer a
> large Hobart and a good convection oven.  It is a hard to beat combination
> when making a lot of bread, fast.  The sites we commonly use only have
> counter-top Hobarts, so the work takes longer.

Hmm. Okay, first what is a "Hobart"? I assume this is some kind of
oven usually only found in institutional kitchens?


Why would you want one of each rather than a pair of Hobarts or a pair of convection

  ovens? What advantages do each have and how do you combine the two
features to best advantage?


--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****