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Visited my old bakery school in Providence and the ovens are all digital now
Stopped by the school I trained at in Providence last month and the deck ovens I learned on are gone, replaced by touchscreen ones that hold temp within 2 degrees. I get why, but part of me misses guessing by feel and burning the first batch of the day. Anyone else train on old school equipment and struggle to trust the new stuff?
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anthony1291mo ago
Did your friend ever get used to the new ones? Mine trained at a place in Vermont that swapped out their old mixer for a digital one and he swears the dough never comes out the same. He still sticks a finger in the flour to check it, drives the younger guys nuts.
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