SimplyBread oven
Did anyone have any experience baking sourdough bread in a SimplyBread oven? They come in withi-steam or no-steam variety. Small profile electric semi-professional oven.
https://www.simply-bread.co/store
I bake my sourdough in a regular home oven in a la cloche or cast iron and it comes out great (well, at least the crust is, the crumb is a struggle for me, not open enough, but flavor is good). A vendor at our farmers market uses one of there SimplyBread ovens and his sourdough is less than average - no crust to speak of (and dense flavor lacking crumb). And I don't know if I should blame any of it on his oven...
I would consider one of these Simply Bread ovens with steam injection if I knew they are good enough to mimic a real professional oven, as its small format is very attractive. I don't know of any other middle of the road semi-pro ovens like this...
If you have and experience baking sourdough in these ovens (and maybe have a website or Facebook page or some photos to share), or if your are using a similar small-ish oven, I will REALLY appreciate any insight your can offer.
Thank you!
While I've only used my home oven, there are a decent number of people who have used Rofco ovens. There is also the Rackmaster 2020 out of the UK. I've seen people on YouTube using both for micro-bakeries. I would guess there are people on here with experience using one or both of these ovens. I would also be curious if there are people on here that have actually used the Simply Bread oven.
I've seen the Simply Bread oven on YouTube, but not as much as the Rofco or Rackmaster:
https://www.youtube.com/watch?v=J7hb7QmD6l4
Thank you! I've been meaning to look into Rofco, but this is the first time I hear of Rackmaster. Will check it out!
I'm guessing they are gas ovens and as such probably even more expensive...
You can learn more about the Rofco ovens here, and about the new RackMaster RM2020 oven here. Both are electric brick ovens, and are available to purchase in the U.S. from Pleasant Hill Grain.
So the real question is how good is this "steam injection" system? I have been looking at both the Rofco and Rackmaster and neither one of them have a steam injection system??? I mean you spend the money and you have to use a garden sprayer to create steam? The Simpy Bread oven has this built in, to me that is huge but I have no idea how good this oven is? Anyone using this brand of oven in their micro bakery setting?
I’m using this oven in my cottage bakery and I absolutely love it. The steam works great and I can fit 12, 900-1000g loaves. I’ve had it for almost two years, not a single issue with it.
Thank you for sharing your experience. I think I am going to be looking at this oven and not the Rofco or Rackmaster which seems to be getting all of the hype. Thanks again!
As easy as it was for me to build a real steam injection system for my Bakers Pride deck oven, I'd suggest owners of these other ovens might want to follow suit. It's simply a matter of collecting the pieces necessary for the steam injection system and then drilling a hole near the bottom of the oven to insert the injector.
I used a vintage electric pressure cooker, a brass ball valve, some 1/4" silicone pressure hose, a compressor quick detach connection, a few brass fittings and four 1/2" hose clamps.
With real injection you don't need to worry about oven door seals or steaming schedules. You control steam by how much you open the valve, when you open it, and for how long. Just a thought for any of you looking for better control. Jim
Doesn't look like there's too many people that have this oven. I'm considering leveling up my operations but I'd like to see some real world feedback. I'd also like to see a parts list. I asked them for a parts list 10 days ago and have not heard back yet other then their original response of "Thanks for reaching out. Thank you for your interest in the Simply Bread Oven. We will get a parts list out to you shortly."
I like the big window, the steam injection, the size (24.41" w x 25.5" deep x 43" tall), the electrical requirements (240v, 16A, Nema 6-20P plug that has no neutral), the internal baking space (20" x 20"), the vent, and the adjustable steam injection time. The price tag is a little steep and I'd like to see if anyone has any feedback on the smart features before comitting to something so.......new.
Anyone have any feedback on their app?
There are several hundred Simply Bread Oven users worldwide. There is a Facebook group with all of the bakers. Feel free to join the group and ask the bakers there for their opinion on the oven.
https://www.facebook.com/groups/3240511342942236/?ref=share_group_link
If you would like a parts list, please email me at mendel@simply-bread.co. I can get that sent out to you. Also, the Simply Bread Oven comes with a2 year warranty
I recently viewed a You Tube video of a micro baker using the oven. Fairly long video-I think it ran about 50 min. She gave a pretty informative talk, and demoed it by baking 12 boules of sourdough bread. I came away pretty impressed. I'm not in the market for an oven, and it too big for my use, but if I were getting into a small scale business, I think this is the bread oven I'd buy.
It looked to be a lot better than the Rofco's and the Rack Master, and really seamed designed with the small time professional in mind. She either had two of them, or said she intended to buy another-can't remember which. Search the internet an see if you can find the video. Jim
Thanks but not looking for some produced video that is probably sponsored. I'm looking for real people with real experience with the oven. I'd also like to get some feedback on how their app works. Supposedly it can match sellers with buyers as an order processing platform.
I too, was searching for a bread oven for our micro bakery and came across Simply Bread. I have compared the oven to the Rofco, RackMaster, Pico+, and an American Baking Systems, double deck, professional oven. I settled on the Simply Bread oven for several reasons: American made, very well built, a size large enough for my needs, price, support, and warranty. I have had the Simply Bread oven for a little over a month and have been baking in 2 to 3 times a week for our micro bakery business in North Georgia. Can tell you that the oven has been a game changer in my bread baking. Like most of you, I was using covered containers of some kind for making my sourdough, and that was producing adequate loaves. Nothing to write home about but certainly salable. Switching over to the Simply Bread oven my sourdough rises higher, has an incredibly good crust, and bakes with very little fussing in terms of covers and containers, and all of that. The steam system is dead simple and I would never consider the oven without it. In fact, it is the thing that sold me on the oven over the others. The Rofco, RackMaster, and Pico+, all require you to do some kind of manual steaming. With the Simply Bread, you simply fill a reservoir up on top of the oven, set the steam duration on the steam knob, and after you place the bread in the oven, push the button and it gives you 2 - 5 second steam.
I'll say again this oven has been a game changer in my bread baking. I would highly recommend the Simply Bread oven to anybody looking for a larger oven specifically for bread and other baked goods.
Thanks for your feedback. One concern I have is how to clean the steam system. I know you haven't had it long enough but anyone with a minisplit air conditioner with a drain knows you need to clean said hoses.
Can you take apart the steam system to clean it easily? As a $1000 option I really hope so.
Can you possibly share the manual for the oven? I imagine it was sent electronically via pdf.
You're actually right that I haven't had the system long enough to be concerned about having to clean out the steam water system. However, in my conversations with the folks at Simply Bread, I am told that the system is very easy to take apart and clean should you wish to do that. Also, tell me, though that they've seen almost no issues with calcification or algae or anything else in the pipes over the hundreds of ovens that they shipped. A few users were concerned about calcification which I think is a bigger concern than like mini split algae formation, etc. particularly with the hot water. They suggestion there is to block off the pipes and fill them up with vinegar solution and then drain and clean them real well. In any case I don't think it's an issue and I'm not concerned about it. I may take the system apart once a year just to check it and make sure.
As far as the PDF manual for the oven, it is really available on their website. I would suggest that would be a good resource.
That looks like a very well-designed and built oven - I wish I had a need for one!