The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Making the jump from Rofco B40 to Mono Harmony - help!!

Makethemost's picture
Makethemost

Making the jump from Rofco B40 to Mono Harmony - help!!

Ok so I've scaled up my business and have made the progression from the Rofco B40 to a Mono Harmony deck oven. 

 

I have kept my entire process bulk fermentation, shaping and proofing the same. The issue I am facing is that whilst the loaves are rising, the scoring lines re-seal and then burst out the side further on in the bake. My gut is telling me it's too hot and dry in there, however I use lots of steam and have experimented with temps from 280c right down to 210c. Pretty much same result! I'm also not getting the blistering that I've been used to in the Rofco. 

 

If I could have any advice from deck oven users I would be so grateful!!

idaveindy's picture
idaveindy
Makethemost's picture
Makethemost

Perfect - thanks so much!! I think it is indeed the top element that's the issue. Thanks again.

idaveindy's picture
idaveindy

If you can, please report back with before and after photos, and what your oven settings were.  All data points help the next baker who is in the same or similar situation.

Bon appétit, amigo.