The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rational oven for sourdough

WarmAndCrusty's picture
WarmAndCrusty

Rational oven for sourdough

Hi all,

So I am a professional chef and work with what is called a rational oven, it's a combination oven that steams and bakes and was wondering if there's anyone out there that knows the best settings for cooking sourdough. Am having alot of trouble getting the correct colour and crust on the loaves 

 

Thanks

yozzause's picture
yozzause

I've used a number of combi ovens and i think that you need to have the temp pretty high whilst you are injecting steam or water as that injection cushions the heat quite a bit . Once the loaves have finished their expansion usually 10 to 15 minutes or showing the slightest colour shut of the staem/water and set the oven temp for the remainder of the bake ie around 210, if still having trouble with getting colour your temperature gauge maybe faulty. 

Regards Derek