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#1
02-10-2009, 04:04 PM
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 Size matters Hello All, I am new to this forum, but a baker/chef for many years. I am starting a bakery/deli/restaurant open kitchen with wood fired oven. I like to bake as much as possible( sourdough bread, flat breads and bagels) in the oven, have back oven in the prep kitchen, What size would be good to start with.
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