MAMA - concept of Life - bakkerij met RATIONAL SelfCookingCenter®

Bakkerij Mama uit Zwanenburg gebruikt de RATIONAL combi-steamers om na te rijzen en het brood te bakken. Door de toevoeging van stoom en het omgekeerde bakproces haalt Karel Goudsblom en zijn team uitzonderlijke resultaten. In deze korte film een impressie van het proces en de werkwijze.

[@esmaturkmani]

Very helpful!! Thanks a lot :)

[@sasha.djordjevic3071]

Wow that’s awesome. May I ask you to share program steps for the sourdough bread? I have the same oven but struggling to get good oven spring, perfect crust and open crumbs.
Thank you

[@jungledon99]

I'm having the same problem with my sourdough bread

[@iPat6G]

Just use the bread program. I've had good results with the default program.

[@jungledon99]

@@iPat6G using the bread programme for sourdough?

[@iPat6G]

@@jungledon99 Pretty much.

[@RationalNederland]

Sourdough you would normally ferment on room temperature.
For baking a Sourdough bread we recommend to preheat the Rational on 250 degrees °C, Combination 100% steam.
Then bake on 220 degrees °C Hot air 100% humidity, low ventilation (fan speed 1 or 2) for about 25 minutes. And if necessary for extra coloration and a crispy crust bake an extra 5 minutes on 180 degrees °C Hot air 20 % humidity fan speed/ventilation 4
30 minutes should be enough to bake a sourdough loaf of 1 kg.

[@beykmeakeykdc8683]

When you load the bread after preheating the oven, do the loaves have to be on a pizza stone or just load it directly in trays?
Also, if I'm baking only a few loaves, should I press steam button after loading the loaves?

[@RationalNederland]

When you load the loaves always make sure you preheat at least 30 degrees higher then the temperature you want to bake at. You can bake directly on a tray but we recommend using a baking tray. If you should use a RVS container or tray the bottom of the loaves won't colour enough.
Especially making sourdough bread we advise to use the steam/water injection once or twice.

[@RuJoh]

Wat is het omgekeerde bakproces?

[@lucm75]

De traditionele bakker bakt eerst de korst en daarna de binnenkant. Met een combi-steamer kan dit ook andersom. Na het bakken van de binnenkant wordt de korst gevormd.

[@clarksonet4230]

@ryantkechafe can i ferment my focaccia in the Rational? Any set up allows to do it?

[@RationalNederland]

It’s possible to ferment or prove the focaccia dough in the RATIONAL.
In the iCombi Pro and SelfCooking Center you can find the Proving proces under the Baking programs with the bread picture.
If you are working with a manually model like the iCombi Classic or Combimaster use the Combination function. 32 degrees celsius, with 60% humidity. Put the fan on the lowest setting.
For long fermentation prove the dough for 50% in the Rational and then leave over night in the fridge.

[@dandrojdierii]

Hi what temperature,time and moisture you set the rational for making sourdough ?

[@RationalNederland]

Sourdough you would normally ferment on room temperature.
For baking a Sourdough bread we recommend to preheat the Rational on 250 degrees °C, Combination 100% steam.
Then bake on 220 degrees °C Hot air 100% humidity, low ventilation (fan speed 1 or 2) for about 25 minutes. And if necessary for extra coloration and a crispy crust bake an extra 5 minutes on 180 degrees °C Hot air 20 % humidity fan speed/ventilation 4
30 minutes should be enough to bake a sourdough loaf of 1 kg.

[@coty_pe]

@@RationalNederland hello! So should I use the air + warm air or only warm air Option for this?
Because both options have humidity percentage option to choose from.
Thanks

[@RationalNederland]

@@coty_pe hello Constanza, on a hot air option, no steam is added when using a 100% humidity option. It means the Climaplus is closed, keeping all humidity in the oven. You can compare this with a lid on a pan. Hot air, 100% humidity is a fully closed lid, keeping all humidity in the pan. When using combination, steam is added.

[@coty_pe]

@@RationalNederland thanks! Now is very clear.