The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

rayva's blog

rayva's picture
rayva

I just realised that I actually hadn't posted a blog about the delivery of the Rofco oven, so I'll post some quick pics here.

The oven was purchased from an auction house in Sydney, it was brand new, tested by an electrician as working, although it did not come with the stone decks. I think that they had probably smashed to bits during transport and the delivery was rejected by whomever had ordered it so it was an insurance second, even though it was brand new.

The oven cost me AUD$700 (instead of whatever the brand new cost would have been - probably 10 times that amount if one were to include shipping and insurance from Belgium to Australia). Anyway, after an awful time with a national courier company that charged me twice for picking the item up even though they hadn't, I had another courier pick it up and deliver it to me in Brisbane which is over 1,000kms north Sydney!!

We ere actually on our way to baking college when the delivery arrived so had to have the oven left outside our rear entrance next to our garbage bins until we returned home in anticipation of getting it out of the packaging.

That's my partner inspecting the inside of the oven after the cardboard and bubble wrapping were removed.

You'll notice there are no baking stones, yet the remnants of stone dust and grit everywhere inside the oven.

You can see the stone debris in that last picture!

rayva's picture
rayva

It has been a while since we took delivery of the Rofco B40 oven but have yet to put it to good use and get a decent loaf for various reasons. Anyway, in this time my partner and I have attended a certificate course at college on commercial bread baking which was quiet enlightening, informative and educational, maybe that experience will make it into another post sometime, it's amazing what you can do with the machinery a commercial baker has to play with including mixers, shaping machines, a prooving room the size of my kitchen and commercial oven decks!!!

Anyways, here's the first loaf from the Rofco that I'm not ashamed of! :)

It's just a 40% wholemeal recipe, nothing special. It actually sprung at least 40% while in the oven.

So, it's getting there, definitely need more work on my scoring! 

It tastes delicious btw :)

 

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