The B20 is doing a great job. Looks like 2-900 gm. loaves per shelf was perfect. Vey encouraging. Trying to decided between this Rofco and the Chandley Pico Plus.
Thanks for your video! I was wondering how long it takes to fully preheat the B20. I read somewhere that you should preheat it for over an hour so the floors reach the correct temperature.
Hey, thanks for video. I got my b40 two days ago and baked my first loafs today. Your video helped alot! I have the steampods and they seem to work nicely. Looking forward to much baking!
Goddag :) Når du bager 80 brød med 9 pr. Bage runde så er det jo 9 bage runder. Imellem batches prevarmer du ovnen opnigen på 260 og hvor lang tid går det for dug at den er klar igen til en by batch efter dampningen og stegningen er færdig. Hvis det kun er dampning og stegning så som alt ialt er 42min så tager det over 6 timer og bage alle 80 brød. Er der ikke stor forskel på det første og sidste brød med tanke på den ekstra hævetid. Eller er køleskabets temperatur på 1°C eller noget sådan så fermenteringen er næsten stoppet?
Maaaate! Beautiful putting the nuts in there like that made a good difference to my oven, Thank you for taking the time to share I would not have thought of that. Have you ever tried the steam pods?
According to the manual of the rofco, you always bake with decreasing temperature. Preheat to 230 degrees, put the dough in the oven and as soon as the dough gets color (after 8 - 12 minutes) turn the temperature back to 50 degrees and let the bread continue baking. Does the temperature in your oven stay at 200 degrees?
Hi there, cool video! I watch them often and like what you do! I have a question, what brand of fridges do you use for resting and which temperature the fridge has? Thanks a lot in advance!
I have one of these coming next week (New Zealand) so really appreciate this post! You don't use the side trays that hold water, did you find they weren't useful? Thanks!
Hi, I just got my B40 oven. And as you mentioned i noticed the stones heat up differently. I'm thinking of putting some screws under them. I have just one question...i'm a bit conserned that the stones may brake after that. Are these stones that hard that they won't brake...? Is it safe to do that...?
You bake cakes and macarons and eclaires on a lower temp for instance after baking bread you wait until you have ghe right temp for cake etc and put it in the oven.
hei simpel surdej! Jeg har nettopp mottatt min Rofco B40-ovn og i morgen skal jeg bake mitt første brød i den. Jeg kjenner ikke denne ovnen ennå og jeg må definitivt lære meg å bruke den så jeg vil ikke bake en stor batch på 9 brød med en gang. Jeg vil bare bake to brød. Spørsmålet mitt er: vil bake-resultatet være det samme hvis jeg bare setter to brød i en så stor ovn? 🙂
Nice video man. Can I ask how do you deal with smoke? It is said they don´t need extractor, but sometimes the smoke is real hahaha, I know it can be because I uses to much flour for dusting.
@@SimpleSourdough Any hint how you bake your croissants? My sourdough croissants with a hint of fresh yeast turned out fine in 180 C baked for 20 minutes with no steam, but collapsed a bit., bottom was little dark..do you think they were a bit overproofed ? Should i open the vents for steam to escape for the entire baking...
This is great thank you! I’ve recently got a b20 and your video has some great tips. How long do you normally bake for the 900g loaves? I am going for about 50mins
G'day mate, bread looks good! I live in Tasmania Australia, I am contemplating buying one of these ovens have you used the steaming units that go with them? I have been baking around 6 loaves a week for the last year by hand and now i have what my wife calls a weird obsession with bread 🤣 like your videos.
Beautiful lookin breads ... a teeny bit overbaked for my taste, but I'd still buy some. I'm just a sourdough hobbist, so Im doing 1kg sourdough boules at 67%h in a 7qt CI dutch oven. 20 mins covered at 450F, plus 8 mins more uncovered. I'll probably bump up to 70%h soon.
Very interesting. We are expecting our RofcoB40 in a few weeks. Have you ever baked 4 loaves per shelf? We scale our bread to 690g (unbaked weight) and are hoping to get 12 loaves per bake.
![PICO PLUS OVEN [is it good for SOURDOUGH BAKING?]](http://i.ytimg.com/vi/JvRKD5kykIc/mqdefault.jpg)
Visit us at
www.simpelsurdej.dk/
instagram.com/simpelsurdej
Beautiful, thank you Mr Heath Ledger 😀
🤣🤣 welcome my friend
Useful informations. You said the B40 can accept 9 loaves: I usually bake 12 850-900 gr. loaves and I was almost sure to put them all in a round.
Yes that works too! thx
The B20 is doing a great job. Looks like 2-900 gm. loaves per shelf was perfect. Vey encouraging. Trying to decided between this Rofco and the Chandley Pico Plus.
Its our favorite :) 1000g loafs
Thanks for your video! I was wondering how long it takes to fully preheat the B20. I read somewhere that you should preheat it for over an hour so the floors reach the correct temperature.
Thanks for this video! For the B20 what's the max size loaf you can bake when baking 6 Loaves?
Just the colour of that bread was worth the watching.
I'm Waiting for my Rofco
Thx!
I’m looking into this oven. Thank you for making this video and it gave me a perspective on the oven
Lovely loaves ! Handy tips ! Mega thanks 💫
🙏♥️
Hey, thanks for video. I got my b40 two days ago and baked my first loafs today. Your video helped alot! I have the steampods and they seem to work nicely. Looking forward to much baking!
Hello, we are so glad to hear that our video helped you, happy baking :)
thanks for the video, could i ask how long you bake them at 200c?
Great video! What do you use to slide the bread into the oven?
Goddag :)
Når du bager 80 brød med 9 pr. Bage runde så er det jo 9 bage runder.
Imellem batches prevarmer du ovnen opnigen på 260 og hvor lang tid går det for dug at den er klar igen til en by batch efter dampningen og stegningen er færdig. Hvis det kun er dampning og stegning så som alt ialt er 42min så tager det over 6 timer og bage alle 80 brød. Er der ikke stor forskel på det første og sidste brød med tanke på den ekstra hævetid. Eller er køleskabets temperatur på 1°C eller noget sådan så fermenteringen er næsten stoppet?
Great Video! Thank you! Especially the tip with the screw nuts. Do you increase the heat again after releasing the steam?
Thank you Katja. Yes I release and slowly raise it. Few minutes before theyre finished I up it back to 260 to prepare for next loading☺️
Would love to learn how you guys mix your dough!
Hey Damian, those videoes will come soon :-)
Thanks so much! Your sourdough looks amazing :) cheers from Malaysia!
@@damianpan428 🙏 Thanks for checking in
Maaaate! Beautiful putting the nuts in there like that made a good difference to my oven, Thank you for taking the time to share I would not have thought of that.
Have you ever tried the steam pods?
Never. thx for feedback:)
Hi, thanks for the video, it's really a bomb. I also have such a b10 stove.?
Hi there, may I ask how much time you need to bake 80 loafs like this 9 peace per baking.
Are they ready for next loafs immediately or?
Thanks.
According to the manual of the rofco, you always bake with decreasing temperature. Preheat to 230 degrees, put the dough in the oven and as soon as the dough gets color (after 8 - 12 minutes) turn the temperature back to 50 degrees and let the bread continue baking. Does the temperature in your oven stay at 200 degrees?
Yes it usually does. But I preheat a little between every bake.
Great video. My Rofco B20 is coming this friday! What hydration % are your loaves? At what C° do you rest them in the fridge and for how long? Thanks!
Hydration 82% and rested for atleast 12h on 5-7c :-) enjoy your new rofco!
Love your videos, thank you! How long did you cook the bread in the b20 for and at what temperature?
200c with steam 15min and 230c 15min :)
@@SimpleSourdough did I get this right? Just 30 min in total? Thanks again
Hi.
What material is the board that you use in this video to slide the dough in the oven? Any specific link/name would be helpful.
Hello, it is a wooden board, we sell something similar on our website :) simpelsurdej.dk/products/pizza-spade
Hi there, cool video! I watch them often and like what you do! I have a question, what brand of fridges do you use for resting and which temperature the fridge has? Thanks a lot in advance!
Thank you! Any brand will do- we have a Samsung. Rest between 2-7c depending on when you want them ready
I have one of these coming next week (New Zealand) so really appreciate this post! You don't use the side trays that hold water, did you find they weren't useful? Thanks!
Couldn’t get them by the time we got the oven :) but I heard they work fine
@@SimpleSourdough I read many people saying they take a lot of space.
@@lucianosotorodriguez4468 Yeah they do. Thats why we dont want to invest in hjem :)
I have one of the trays and use it in my home oven. It works very well.
@@sueletson3640 Do they take a lot of space?:-)
Hi, I just got my B40 oven. And as you mentioned i noticed the stones heat up differently. I'm thinking of putting some screws under them. I have just one question...i'm a bit conserned that the stones may brake after that. Are these stones that hard that they won't brake...? Is it safe to do that...?
Hi Bazan
I Think so. We have seen multiple people do so :-)
Hello can you please tell me if you can bake cakes and macarons in this oven or just bread and pizza
You bake cakes and macarons and eclaires on a lower temp for instance after baking bread you wait until you have ghe right temp for cake etc and put it in the oven.
How many loaves can be loaded in at once?
6-12
Amazing, where did yous get those bannetons? Thankss
simpelsurdej.dk :)
hei simpel surdej! Jeg har nettopp mottatt min Rofco B40-ovn og i morgen skal jeg bake mitt første brød i den. Jeg kjenner ikke denne ovnen ennå og jeg må definitivt lære meg å bruke den så jeg vil ikke bake en stor batch på 9 brød med en gang. Jeg vil bare bake to brød. Spørsmålet mitt er: vil bake-resultatet være det samme hvis jeg bare setter to brød i en så stor ovn? 🙂
Flere deje = mere moist. Mere shiny bread.
Nice video man. Can I ask how do you deal with smoke? It is said they don´t need extractor, but sometimes the smoke is real hahaha, I know it can be because I uses to much flour for dusting.
Wipe and clean it often and dont let croissant butter melt down the stones and heating elements inside like we did 🤣
Yes, I try to brush it often and keep it clean as much as I can. I didn't do croissants in it yet 🤣🤣
@@SimpleSourdough Any hint how you bake your croissants? My sourdough croissants with a hint of fresh yeast turned out fine in 180 C baked for 20 minutes with no steam, but collapsed a bit., bottom was little dark..do you think they were a bit overproofed ? Should i open the vents for steam to escape for the entire baking...
@@bazan8312 open vent’s and bake on trays upside down :) 200 on load down to 180 👍
This is great thank you! I’ve recently got a b20 and your video has some great tips. How long do you normally bake for the 900g loaves? I am going for about 50mins
Same here :-)
What kind of manual steamer do You use ?
A sprayer
@@SimpleSourdoughcan you comment brand and possibly where to buy one?
Hi where did u got those woden transfer dough trays?
I'm also wondering where the trays are from . Thank you
Hey what sized bolts did you use?
5mm
Where do you get those bannetons?!
We sell them in our store for worldwide shipping. Our tools are made local.
www.simpelsurdej.dk/en/collections
Why do you need the B20 and not have two B40s? I am trying to decide which I need.
B20 my favorite
B20 can bake more evenly @@SimpleSourdough
why slamming the oven door that hard?
G'day mate, bread looks good! I live in Tasmania Australia, I am contemplating buying one of these ovens have you used the steaming units that go with them? I have been baking around 6 loaves a week for the last year by hand and now i have what my wife calls a weird obsession with bread 🤣 like your videos.
Thank you so much, we have a lot of new videos out now and we got more coming on that
Do you still need to use oven liner?
Yes
Beautiful lookin breads ... a teeny bit overbaked for my taste, but I'd still buy some.
I'm just a sourdough hobbist, so Im doing 1kg sourdough boules at 67%h in a 7qt CI dutch oven. 20 mins covered at 450F, plus 8 mins more uncovered. I'll probably bump up to 70%h soon.
Thx!
One tip IS to remove the excess flour on top before scoring the loaves. Seemed Like 3mm flour on top. Will Turn Out even better without that. Try it
Thank you so much, we have a lot of new videos out now and we got more coming on that
Those Rofco ovens look really flimsy. Poor build quality?
Kind of, but they work great :-) a few build mistakes here and there.
Very interesting. We are expecting our RofcoB40 in a few weeks. Have you ever baked 4 loaves per shelf? We scale our bread to 690g (unbaked weight) and are hoping to get 12 loaves per bake.
Thats surely possible and not a problem as theyre small :-) they wont grow together.
Hey mags how did this turn out for you guys? Did 4 per deck at 690 work for you?
Hello Tom Delonge 👋
Круто