We recently ditched our double stacking vulcan oven in favor of a rational selfcooking center. It's a dream for creme brulee, flan and cheesecake. We are having issues with bread being spot on. I'm not happy with the pre programed setting for bread.
We are cooking 2 oz dinner rolls made from a semolina/bread flour mix and dried basil. 216 oz bread flour, 54 oz semolina flour, 3 oz dried basil, 6 oz table salt, 7.5 oz sugar, 4 oz dried instant yeast, 30 fl oz canola/olive oil blend and 128 fl oz water. This is prepared by the straight dough method, mixed on speed 1 and developed only 4 minutes on speed 2. We top the rolls with a 2:1 eggwash mixture that is sprayed on.
In the standard convection oven the rolls attained a thin golden crust and were still moist on the inside. Using the rational self cooking settings the crust was golden but was 1/2" think with only a sliver of moist bread in the center. We tried cooking the rolls at 240F dry heat, with 1 - 10 second steam burst, using the temperature probe to cook them to an inner temperature of 204F. The rolls are soft, tender, perfectly moist and look completely raw.
Speaking for myself I prefer perfect bread that is ugly over beautiful bread that is disgusting to eat. Problem is the F&B director only eats things that are pretty?!
What are we doing wrong? We are not willing to make any large scale changes to the bread recipe as it is considered our signature bread. This recipe has worked perfectly for us in the standard convection oven for years and the same person has been doing production for 15 months. The only change is the oven.
Does anyone out there have suggestions as to setting/ time/ temperature changes that will help give us a pretty product that is still edible?