It has been 4 months since I bought the ROFCO B5 oven.
The combination of the previously used Wizwell 42L oven and the lodge combo cooker was also good.
There were limitations in the lodge pan size, Wiswell temperature, and capacity.
I wanted a home oven specialized for hearth bread, and after much effort, I got the ROFCO B5 oven.
After 4 months of use, the results are satisfactory.
However, there are some areas that need to be improved. The part that needs to be supplemented is the steam function.
At first, the bread was baked without steam.
Rofco ovens have very good insulation and sealing properties.
The steam from the bread dough itself is trapped in the oven.
Even without steam, the coupe pops well and the volume comes out well.
However, as soon as the dough is put into the oven, the steam of the dough itself does not come out.
The appearance of the hearth bread was not good by my standards.
So I'm looking for the best way to inject steam.
■ This video is the steam injection test process.
1. Set the oven temperature to 250℃.
2. Pour water into the boiler of the Bialetti Moka Pot.
3. Before the oven temperature reaches 250℃,
Place the Bialetti Mokapot Boiler in the oven.
After 30 minutes, the water boils and steam begins to come out.
4. Put the dough into the oven.
( Refer to the sourdough organic bread making video: • Organic Sourdough Brea... )
5. Open the steam vents of the oven and spray water into the oven.
6. Set the oven temperature to 200℃
7. 35 minutes to 37 minutes baking
■ Results
The appearance of the bread came out well, and the coupe was well popped. ate deliciously.
However, the process of adding steam is insecure. An easy and reliable steam injection method is needed.
We need good ideas from our subscribers. (๑•᎑•๑)