Making the jump from Rofco B40 to Mono Harmony - help!!
Ok so I've scaled up my business and have made the progression from the Rofco B40 to a Mono Harmony deck oven. I have kept my entire process bulk fermentation, shaping and proofing the same. The issue I am facing is that whilst the loaves are rising, the scoring lines re-seal and then burst out the side further on in the bake. My gut is telling me it's too hot and dry in
Source: thefreshloaf.com