Mike Avery wrote:

> In a home oven, the tiles are heated in the same way that anything else
> in the oven is heated. As a result, they are not quite at the desired
> baking temperature(unless you let them heat a long time), and they do
> not recover their heat quickly when the oven door is opened, when cold
> dough is put on them and so on. Similarly, when you put a cast iron pot
> in the bottom of the oven, fill it with lava rocks, and then pour water
> - even boiling water - on the preheated cast iron skillet, your oven
> will cool considerably.

Mine doesn't, but then again, it's a 1927 solid cast iron "Spark" and
has a heat mass the size of Venus.

> ...The home baker can put time into a loaf of
> bread that is totally impractical for a commercial baker. I once
> wondered why my olive bread was so much better than the loaf at the
> local bakery. I knew the baker, and knew he was good. I did some
> looking and realized that I was spending more on my olives than he was
> charging for the loaf of bread. He had an upper price limit of what his
> customers would pay, and had to tailor his recipes, or formulas, to that
> price point.

Another reason the wanna-be professional-lookalikes miss the mark.

B/