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Rofco bread ovens combine new technology and traditional design to provide quality brick hearth ovens for home use. These ovens have Chamotte fire brick shelves that are heated using electric power to cook foods at temperatures up to 520°F.
There are a few others out there, but these five are the major players: Rofco B40, Nero 400, Simply Bread Oven, RackMaster RM2020 and the Tom Chandley Pico+. Both the Rofco and the Tom Chandley also come in other options, but these two are both the largest of their offerings.
- What Is A Rofco Bread oven?
- Real Quick: Do I Recommend The Rofco Bread oven?
- How to Best Position Dough on Decks
- Steaming The Rofco
- Baking Bread in A Rofco Oven: Start to Finish
- Useful Tools
- Baking Bread in A Rofco Oven Tips & Tricks
- What’s Next?
A Rofcois a Belgium-made brick oven designed for baking bread. It comes in various sizes, where mine is the largest option, the B40, with three square baking decks. It’s a compact oven with no-nonsense construction and a sealed oven chamber. It produces minimal external radiant heat (the oven gets hot to the touch, but not so much you can’t place i...
To state this right away: yes, I love the Rofco bread oven! It’s a fantastic little (though not all that little) oven for anyone looking to bake bread beyond just two loaves in the home oven. Its simple design, easy-to-repair components, and even baking make it a wonderful oven for any home—or professional—bread baker.
This is a bit like a game of real-life Tetris: how do we bake the most amount of dough without it touching while still achieving an even bake? Because I don’t bake at a large scale very often, I’ve not pushed the boundaries of this, but I know some bakers who have this down to a science. Below are the three most common dough arrangements for the ba...
As I’ve mentioned in my other steaming guides, steaming the oven at the beginning of baking is incredibly important to ensure your bread dough rises to maximum potential. One of the benefits of the Rofco is that the oven chamber is completely sealed, and there’s no exhaust fan or place for the steam to escape (until you open the two front vents). H...
I’m always modifying the baking process in the Rofco oven, continually tweaking times, and temperatures, and changing small parts of the process here and there. I do find that different doughs require different baking parameters1, but the following is my go-to process for most formulas. To turn the oven on first, be sure it’s empty inside (don’t ma...
Commercial Strength Sprayer for Steam
If you choose not to use the Rofco steam pods, this is the best sprayer I’ve found for the oven2: the German-made Gloria Prima 3 Liter Pressure Sprayer. It’s a little expensive with shipping from Europe, but let me tell you, it’s worth the cost. I went through 3 or 4 of these from all over until buying this and wondering why I wasted so much money on the others—highly recommended.
Oven Equipment Stand
I raised the oven about 20″ with custom-cut stainless steel equipment stand from WebstaurantStore. The Regency 30″ x 30″ 16-Guage Stand is extremely sturdy (it will slightly wobble if the oven door is slammed shut forcefully, but likely only because I installed casters). When ordering, I submitted a custom cut of the steel legs to 18″, which worked perfectly to raise the oven comfortably off the ground for loading and unloading. When baking bread in a Rofco oven, it’s convenient to have the l...
Large Wooden Peel
When I first received the Rofco, I used the included square steel baking trays, inverted, so the flat side was up to hold the silicone sheets. Then, I would drop the dough on top of the sheet on the steel tray and slide the sheets into the oven off the trays. This worked well, but the steel trays were rather cumbersome. I purchased a wooden pizza peel that I initially thought was too long, but I have since grown to appreciate the size. It’s an American Metalcraft 1836 18″ x 29 1/2″ peel with...
After Baking: Drying Proofing Baskets/Bannetons
After unloading my dough to the silicone sheets, I place my proofing baskets on the oven to help expedite drying. This quickly dries the damp liner/canvas so I can store my baskets quickly and helps prevent mold from forming.
When baking bread in a Rofco oven, expect your bake quality to take a slight dip while you get accustomed to the new oven (as is the case when changing most baking equipment!). Pick a straightforward sourdough recipe and practice that for a while until you get the hang of the new process. If you’re in the market for a new Rofco, head over to Pleasa...
Made in Belgium, Rofco electric brick ovens offer the home baking enthusiast a line of genuine brick ovens with space-friendly footprints, cleanly and conveniently powered by electricity.
- 53 lbs
- 3 shelves
- 482° F
- 18.9 x 18.9 in.
The Rofco bakes your bread with the principle of an old style wood burning brick oven. It stores a lot of heat inside the chamotte stone floors and releases it slowly but fiercely into your bread. In comparison with a normal household oven which is made from light sheet metal the Rofco is much heavier and simpler build.
We own two Rofco stone ovens (the B20 and B40 model) and most of the tips you’ll find on the list below are especially helpful for other Rofco owners and bakers, but a bunch of them can also be applied to other bread / pizza / stone oven brands or for people who bake bread on a stone in their regular oven.
9 de may. de 2022 · Microbakery oven comparison. Microbaker Ildiko Toth compares the Rofco B40 and Rackmaster RM2020. Ildiko Toth loading her oven. Copyright: Balint Samad. I set up Cultured Bread Bakery in 2018, turning my home kitchen into a sourdough microbakery once a week. Here’s my experience of the two ovens I have owned over these first few years. Rofco B40.
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