LongSlow Bakery

The story of a bakery in the making

Finally my bakery is fully ready

It took some time but this is it! Longslow Bakery is now fully operational.

Since we moved back to the UK I had the idea of having my own microbakery. I didn't want to have a shop in town. Opening a shop is an expensive business and could be even more expensive if it doesn't work out. I also fancied the idea of working from home :)

So first we needed a house. We found it about a year and a half ago. It was a small house but we knew we would build an extension. As part of the extension we planned to have a room for my bakery. That room is now finished and is the perfect size for a one man operation.

 

   

 

Exactly 1 year after the work started I received the last piece of the puzzle that allowed me to open my own microbakery. I took ownership of a semi professionnel bakery oven, a ROFCO B40.

 

 

It is a major improvement compared to the domestic oven I was using until then. It can go much higher in temperature and will stay stable for hours. It also means that I can now bake up to 12 loaves at the same time (compared to 2 before).

I have baked a few different things already in it. I was expecting a period of adjustment as I was getting used to the new way of baking in this oven but was pleasantly surprised to find out that most came out pretty perfect from the outset.

       

So here we are, I am now officially a baker with his own dedicated bakery!


A Telecom Engineer that worked with the latest and greatest technology
who decided to become an apprentice baker learning one of the most ancient art: Baking bread
 

 

10 comments

#1 Maree :

Hi, I am setting up a room very similar to yours and wondered how you find the height of the Rofco. Im not that tall (5/3) and want to raise it, I'm thinking about 500mm off the floor but find cost for a stand quite expensive as it would have to be custom made. Am I right thinking your stand is about 900mm? I want castors as it has to be able to move due to tight space. Any tips or feedback welcomed
! Thanks, Maree.

#2 Philippe :

Hello Maree,
I highly recommend to elevate the rofco of the floor.
One reason is that if left on the floor your will find it very impractical to access the lower shelf.

The other reason is that it will be safer if it is at your height which is important if you value the skin on your arms :)

My stand is indeed at 900mm and is perfect for me (I am about 6foot). I bought it of Ebay and am really happy with it.
search for "KITCHEN FOOD PREP SHELF WORK TABLE BENCH" and you should see tons of result.

As for castors I woould make sure that their brake is very efficient as the Rofco is a heavy and the doors lock can be a bit stiff and my concern would be that the table would start rolling forward as you open the door

Kind regards
Philippe

#3 Katharina :

Hi Philippe,

I just got my B20 and learning how best to use the steam trays in order to get a decent oven rise. Are you using the steam trays and how much water do you put in to get decent steam? I think the 50-60ml recommended by Rofco is not enough for a decent oven spring for a sourdough bread. Your bread looks amazing! Thank you. Katharina

#4 Philippe :

Hello Katharina,
Congratulation! You will not be disappointed. It really is a great oven.

I am not using the steam trays so I am afraid I have no experience with them. I heard they are good but they also take a lot of space in the oven.

To create steam I bought one of this garden pump sprayer and use it right after inserting my bread just before closing the door. I found that you don't need much and normally spray for a couple of second on each "deck".

Are you putting the trays in the oven while it is warming up or once it is hot? What about the water? is it in the tray from the start or you only put it in the tray once the bread is in the oven? I would do the later.

Good luck and let me know how it goes

#5 Colin :

Hi there!

Great set up! I'm curious how your experience has been with the new baking operation in the past two years! I'm planning to get a Rofco too, and will be elevating it like you have yours. My only concern is securing it to the back wall so that it cannot tip forward. Do you have yours secured to anything like such?

All the best in bread!
Colin

#6 Philippe :

Hi Colin,

I definitely recommend the elevation. It will save your back in the long term and will avoid to burn your forearms as well.

My stand is not secured to anything nor my oven. I guess there must be different quality of stand but mine is quite sturdy . The oven itself is about 80kg I remember well and it doesn't move.

In over 3 year of use I never had any issue with the setup or feel that the oven might tip.

Go for it you won't regret it. The ROFCO range is great

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