Häussler Primus Stone Oven

Rofco bread proofers heat up to 140°F and includes a removable water tank. The glass door makes it easy to see the progress of your proofing dough. Available in two sizes, with space for six proofing trays each. Proofing trays are not included. Click here for durable blued steel trays that fit the Rofco bread proofers and stone ovens. The width and depth dimensions match the Rofco baking tray dimensions (the small oven trays fit the RK30 and the large trays fit the RK48), and these trays are ideal for proofing your dough on.

The height between proofing trays is 3.75".

See the table below for a comparison of specs.

For more details see the specs tab, above.

See proofing baskets and liners here and click here for stone bread ovens.

These are the traditional baskets to hold dough during rising cycles (proofing). They're lightweight and easy handling, and their natural construction gives them a warm, attractive look. A removable liner is included with each basket.

The long basket measures 2-3/8" deep x 5-1/4" wide x 14-1/4" long.

The round basket measures 3-1/4" deep x 8-7/8" wide.

Made in Germany.

Use the Häussler bread stencils to create attractive designs in your bread rolls and buns. Dough stencils are made of tinned steel and have a sturdy handle. Enjoy the unique look the Haussler dough stencils give your bread!

To use, form dough into smooth 2.5-4 ounce balls. Dip dough stencil in flour or melted butter, then press firmly into dough and remove. Cover dough and let rise in warm, draft-free place for 15-20 minutes. Bake until internal bread temperature reaches 200° F, about 20 minutes.

To give your bread a stenciled look, brush dough with an egg wash, milk or melted butter, then sprinkle on poppy seeds, sesame seeds, or other seed before pressing the dough stencil in, removing it, and then proofing the rolls.

If you want to achieve a fairly flat design on top, proof the dough upside down after you press the stencil in. Just before baking, turn the dough right side up again. If you'd like to use your stencil more like a lame, leave the dough right side up to proof and the dough will expand around the pressed design.

The Star stencil is great for making Austrian Kaiser rolls, and the Swirl stencil makes beautiful Mexican Conchas.

Made in Germany.

Scoring your baguettes, boules and other artisan breads with a lame (pronounced “LAHM”) helps encourage better rising while proofing. The Mure & Peyrot Boulange lame is lightweight and ergonomically designed for both right and left-handed users.

The Mure & Peyrot 436.1 blade comes standard in the Boulange lame, and replacements are available here. The more durable 536.1 blade is sold separately and can be used in the Boulange as well. Blades are easy to change and are sharp on all four corners, which allows you to use a single blade in four positions, before you need to replace the blade. A removable protection cover for the blade is included.

Cook's Illustrated recommends the Mure & Peyrot Buolange lame. They commented on the unique handle saying it was the most secure and comfortable of all the lames they tested.

Scoring your baguettes, boules and other artisan breads with a lame (pronounced “LAHM”) helps encourage better rising while proofing. The Mure & Peyrot Adour lame is lightweight and features a curved blade.

The Mure & Peyrot 436.1 blade comes standard in the Adour lame, and replacements are available here. The more durable 536.1 blade is sold separately and can be used in the Adour as well. Blades are easy to change and are sharp on all four corners, which allows you to use a single blade four times as long before you need to replace the blade. A removable protection cover for the blade is included.

Know exactly when your oven stone is ready using an infrared thermometer. The Ooni Infrared Thermometer with laser pointer will allow you to accurately measure the surface temperature of your pizza oven or bread oven, instantly. For the most accurate reading, simply aim the laser guide to the middle of your stone and the reading will appear on the display screen. Aim for around 752°F (400°C) for the perfect pizza that cooks in 60 seconds.

Numerical and color-coded temperature displays allow you to select your preferred interface and switch effortlessly between laser-guided spot measurements and wider area scans.

The high resolution LCD full-color digital display delivers temperature information in less than 300 milliseconds, while the Temperature Scan Mode allows you to easily determine minimum, maximum, and average surface temperatures for ultimate accuracy to within 4 °F. The Ooni infrared thermometer measures from -22°F and 999°F (-30°C and 550°C).

The thermometer comes calibrated specifically for the cordierite baking stones used inside Ooni ovens, but an adjustable emissivity setting lets you easily read the temperature of steel and other materials.

Batteries are included, and the thermometer has a removable hang loop attachment for convenient storage.

We all know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible.

In this follow-up to his award-winning book The Bread Baker’s Apprentice, Reinhart offers groundbreaking methods for making whole grain breads that taste better than any you’ve ever had. And because his approach is also simpler and less labor intensive than conventional techniques, you'll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.

Written in Reinhart's famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.

Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper’s Bread Book, Crust and Crumb, and the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker’s Apprentice.

Hardback, 9-1/4 " x 10-1/4", 320 pages, loaded with beautiful color illustrations.

These 15" long silicone gloves from Lanon are safe, non-toxic, odorless, food contact grade, and suitable for high or low temperature food processing. They're ideal when baking with brick ovens, to protect your hands and arms from burns.

The Lanon Heat & Cold Resistant Liquid Silicone gloves maintain stable physical and chemical properties in the temperature range of -100° F to 480° F. They can even be used at temperatures up to 570° F, momentarily. The high strength, high temperature resistant, nylon woven inner lining significantly improves the mechanical strength of the gloves, making them easy to wear, moisture wicking, and comfortable.

The CoralAir air insulation lining offers structure that provides multiple layers of air insulation in the gloves, effectively blocking heat transfer to the hand.

The gloves offer excellent anti-slip grip when they're dry.

Size 9 fits a palm width of 3.55-3.75 inches and a hand circumference of 8.2-8.8 inches.

Size 10 fits a palm width of 3.95-4.15 inches and a hand circumference of 9.2-9.6 inches.

Measure your palm width at the widest point below the knuckle. Measure the circumference of your hand around the widest part of your palm (not including your thumb).