Hi there, I have recently moved my home bakery into a professional kitchen with a Rational SCC oven. I'm having trouble baking my usual mixed grain sourdough to a satisfactory standard - the loaves often get too much spring and burst. Using the heat probe doesn't produce the right crust, so I'm looking for a manual method.
Can anyone share their experiences / suggest the right programming for the oven?
Many thanks,
Mark
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Replies
Have you read Ken Forkish's book? He says natural bursting is a look :) Great book!
Sorry I cant offer any help but Im thinking to start a home bakery myself with a small deck oven, perhaps you could ofer me some pointers :)
Will give Ken Forkish a bash - thank you! My point of reference so far has been Tartine by Chad Rogerson, although I've had to alter the process quite a bit (via trial and error!) in order to suit the flour / conditions locally.
I'm not experienced with deck ovens, but they do seem to be a) relatively straightforward, and b) ideal for bread, so I'm sure you're moving in the right direction. It's certainly where I'd like to end up, but in the meantime I need to get my head around the Rational Combi!
Mark