Innovations in Baking: Exploring a Modern Hearth Oven

The video tutorial explains the structure and function of a five-deck oven, highlighting the different temperature zones for baking pastry and bread. It describes how the top two decks are used for pastry at a lower temperature, while the bottom three decks are for bread. The tutorial also covers the introduction of steam in the oven to create a moist environment, which is crucial for the final rising of the dough at the start of the baking process.

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