- Superior baking results
- Thick Chamotte fire brick shelves
- No wood required/smokeless
- No venting required
- Cabinet steam vents
- Stainless steel cabinet
- Efficient rock wool insulation/rapid heat transfer
- 122° - 482° F temperature range
- Compact footprint
- Made in Belgium
- Buy Now, Pay Later option through PayPal
- Ships free to 48 contiguous states!
- Rofco oven
- Woven glass mat baking sheet for each shelf
- Blued-steel baking tray for each shelf
- 230V/1-Phase/15amp (6-20P) AC plug
Rofco B5 Stone Oven
Made in Belgium, Rofco electric brick ovens offer the home baking enthusiast a line of genuine brick ovens with space-friendly footprints, cleanly and conveniently powered by electricity. Available in models with one, two or three baking shelves made of 1-3/8" thick Chamotte firebrick stone, the Rofco oven's vertical design takes up very little space, so there's room for a Rofco electric brick oven in virtually any kitchen.
Rofco ovens bring the major baking advantages of masonry baking to the modern age. Also known as retained-heat ovens or stone bread ovens, masonry ovens store a great amount of heat energy in their brick or stone construction before food is introduced. Energy is then released to the food by conductive, radiant, and convective transfer. A conventional kitchen oven uses only convection (air circulation), which is far less effective than the conductive (direct contact) and radiant (like the sun's rays) heat-transfer modes that a brick oven uses to produce such superior baking results. Of all the techniques, tools and gadgets available to bakers, none is as effective as a brick bread oven at delivering professional-level results in your kitchen.
A WORLD OF DIFFERENCE
World renowned restaurants prefer masonry ovens for the superior texture and incredible depth of flavor they create in foods. Bread and pizza results are simply spectacular.
Once bread dough is slipped onto the baking surface of a brick oven, baking time is about half that of a conventional oven. Steam is sealed in by the Rofco’s silicone-gasketed door, maintaining humidity that promotes a rapid dough-rising burst called oven spring, as heat transfers rapidly by direct contact (conduction) with the thick Chamotte stone the dough rests on.
Available steam trays can be used in each baking chamber. Water is poured into these trays. Filled with sections of stainless steel rod, they instantly release large volumes of steam exactly as the steam injection system does in a commercial deck oven. When dough rising is complete, vents in the Rofco’s door can be opened to allowing steam to escape for the last phase of baking. Penetrating radiant heat combines with the Rofco oven’s ideal humidity to form a caramelized crust that’s delightfully crunchy with satisfying chew and deep, complex flavor. Meanwhile an open, tender crumb structure is developed throughout the interior of the loaf by the perfectly even heating that only a brick oven provides. Optional steam trays can be purchased here.
OH THE PIZZA, THE PIZZZZZA!
Do you like pizza at all? We love pizza. Deep dish, or with a thin, crispy crust, we love it all. What we didn't love was the chasm that used to exist between what came from the super-hot brick ovens of our favorite pizzerias, and the sad and soggy results from our conventional home ovens. Those disappointments are behind us now, because the Rofco is full-fledged pizzeria-class. Perfectly crisp thin crusts. Perfectly bubbly cheese. Perfectly roasted meats and veggies. Perfectly. Awesome. Pizza.
ROFCO = BEST OF OLD + NEW
For thousands of years, building up the all-surrounding heat needed to perform such culinary magic meant starting a wood fire inside your masonry oven, letting the fire eventually die out, then scraping out the smoking ash and mopping the oven’s floor so you could put your dough in. Also, retaining enough heat to last through one or more baking cycles required a structure that could weigh a thousand pounds or more. Those aren't characteristics that incorporate well into a contemporary home kitchen. The modern conventional oven solved the fire-building and massive bulk problems, but traded away food-heating qualities that mankind had enjoyed for millennia.
Rofco ovens combine modern technology with all the best qualities of the traditional retained-heat brick oven, for sublime baking results without the wood, fire, smoke, ash, soot, and massive surrounding structure. Your dough doesn't know (or care) how the wonderful heat that it receives from your brick oven was created, and the Rofco creates its heat with the cleanliness and convenience of electricity. Two thermostatically-controlled heating circuits allow you to produce all the heat you want, with all the convenience you need.
You've heard the expression that you can't have your cake and eat it too. No doubt you've also heard that there's an exception to every rule, and Rofco brick ovens are that exception. You actually can have a brick oven right in your home kitchen, that isn't huge, doesn't require chopped trees or make ash, doesn't smoke or require a vent through your roof, and makes the best bread and other baked goods on the planet.
Structurally, the Rofco oven gets its form and strength from a robust stainless steel cabinet, and a half-ton of extra stone mass is now replaced by the marvel of rock wool insulation. Made by spinning fibers from molten minerals, rock wool resists temperatures of over 2000° F. (hotter than your Rofco will get!). This industrial-grade rock wool also has excellent insulating efficiency. Thick, high density rock wool insulation board fills the walls and door of the Rofco oven, keeping heat contained in the thick stone baking surfaces of the oven where it works its wonders on your bread and other baked goods. And while those wonders are taking place, you can watch the show through your Rofco’s viewing window, illuminated by an interior lamp.
BAKES EVERYTHING BETTER
The magic of a Rofco electric brick oven is by no means limited to bread and pizza! Roasted meats, steak, vegetables, casseroles, pies. You name it, the omni-directional, multimode heating of the Rofco brick oven bakes everything much, much better.
Think about how the baking results from a microwave oven compare to those from a conventional oven. Atrocious, right? The whole reason for the dramatic difference is the unevenness of the microwave’s heating action. Now consider the fact that draftiness—which is a fair description of convection-only heating—is how conventional ovens are actually designed to work. Drafty is the opposite of even heating. A retained-heat electric brick oven, on the other hand, which bakes principally with direct-contact and penetrating radiant heat, provides the ultimate in evenness. So just imagine an oven that’s as much better than a conventional oven, as the the conventional oven is better than a microwave. That's what it's like to bake with a Rofco brick oven. In short, it's baking nirvana.
A BRICK OVEN FOR EVERYONE
Rofco's model B5, B10 and B20 brick ovens have the same dimensions in each of their baking spaces and have one, two, and three shelves respectively. Rofco's most popular model, the three-shelf B40, adds both more height and more width to each shelf space. All dimensions, and other specs, are listed in the table below.
BRICK OR STONE, IT'S ALL ABOUT THE MASS
The high-mass masonry of a retained heat oven works equally well whether the construction is stone or fire brick. So just to clarify any confusion, if you've heard about the baking characteristics of a brick or stone bread oven, the results are identical with either. Rofco ovens are retained-heat masonry ovens that provide the same superior culinary results as wood-fired masonry ovens, but with the convenience of clean electric heat generation.
ELECTRICAL AND SITING
Rofco brick ovens use common 230V single phase power, and come with a 6-20P cord-end plug. 230V power is the same as conventional electric ovens and cooktops use, so all kitchens are wired for 230V power. Depending on how your kitchen is wired now, and where you want to site your Rofco brick oven, you may need to have an additional 230V 6-20R receptacle installed. You're also free to locate your clean-running Rofco oven anywhere else in your home, even including your garage if that works best for you. Rofco ovens do not need to be kept or operated in a heated space. The only siting requirement is that 1.2" of space needs to be maintained between the oven and other surfaces. Rofco ovens require no venting.
ACCESSORIES
Steam trays are the ideal way to introduce steam in your baking process. Not merely empty vessels, Rofco steam trays are filled with heavy stainless rods that store a large amount of heat energy for rapid and complete steam release; order one for each shelf where you want to use supplemental steam. Depending on the kind of bread you're making, using steam at the right stage of baking can deliver the perfect crust qualities you want.
You can put any kind of dough directly onto the stones in the Rofco oven, but if you'd prefer to keep oils and sugars off your stones, blued-steel baking trays and woven glass mats (the same kind used in commercial bakeries) come standard.
ROFCO BRICK OVENS FOR MICRO-BAKERIES
Rofco brick ovens are often used in micro-bakeries, and Rofco recognizes that starting on a shoestring to avoid the higher cost of a commercial deck oven can be a smart startup move. Rofco ovens carry a domestic-use warranty, so please be aware that any breakdowns that occur under the heavier stresses of commercial use will be out-of-warranty. PHG carries repair parts as well as consumable items like light bulbs, and we're here to help with the needs of all Rofco users whether your oven is under warranty or not, and whether you're using it for commercial or personal use. Rofco ovens are well built and durable. Pleasant Hill Grain is the exclusive U.S. Rofco distributor, and we can attest that service issues are few and far-between.
ROFCO IS A QUANTUM BAKING LEAP
Of all the techniques, tools and gadgets available to bakers, none is as effective as a brick bread oven at delivering professional-level results in your kitchen. Our Rofco customers never tell us they regret purchasing a Rofco oven, only that they wish they'd done it sooner!
Questions? Please call 866-467-6123. We'd be happy to talk with you about a Rofco oven or any of your baking needs.
Do you need a commercial deck oven? We also offer German-made Häussler commercial electric stone bread ovens: Häussler INO 2004 oven and Häussler's INO 2006-series ovens, as well as the new British-made RackMaster RM2020 oven.
Rofco Brick Oven Specifications |
|
Model B40
|
Model B20
|
Model B10
|
Model B5
|
|
| Dough Capacity* | 53 lbs | 40 lbs | 26.4 lbs | 13.2 lbs |
| Max. Temperature | 482° F | 482° F | 482° F | 482° F |
| Number of Shelves | 3 | 3 | 2 | 1 |
| Size of Baking Surfaces | 18.9 x 18.9 in. | 11.8 x 18.9 in. | 11.8 x 18.9 in. | 11.8 x 18.9 in. |
| Height of Baking Spaces | 8.6" | 6.3" | 6.3" | 6.3" |
|
External Dimensions
(W x D x H) |
21.7 x 23.6 x 38.6 | 14.6 x 23.6 x 32.7 | 14.6 x 23.6 x 25.2 | 14.6 x 23.6 x 17.3 |
| Electrical | 3100W, 220V, 14.1A | 2500W, 220V, 11.4A | 1800W, 220V, 8.2A | 1300W, 220V 6A |
| Oven Weight | 292 lbs | 123 lbs | 77 lbs | 49 lbs |
| *Capacity is based on using 8.8" x 3.9" x 3.9" loaf pans, with 2.2 lbs of dough in each pan. | ||||
For more details see the specs tab, above.
BUY NOW, PAY LATER WITH PAYPAL |
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Payment plans of 12 to 24 months, with full details available in checkout. |
COMPARE ELECTRIC BRICK OVENS |
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THIS PRODUCT IS MADE IN BELGIUM!
Specs
Shipping
Rofco stone ovens ship by truck and shipping cost to the 48 contiguous states is included. Buyer must be present and sign for delivery. Delivery is to curbside. Please note the dimensions and significant weight of the unit and make separate arrangements to get the oven into your home or place of business.
Accessories for this product:
Raise your RackMaster RM24 or Rofco B40 oven off the floor for easier loading and unloading with this stainless steel cart, made by Campbell at RackMaster, specifically for the RackMaster RM24 and Rofco B40 Brick Oven. The cart features a pull-out shelf and three slots for trays. Locking casters are included. The external dimensions of the cart are 21.75" (W) x 23.2" (D) x 25.5" (H) and the cart is made of heavy duty stainless steel. The mounting surface of the cart is 21.6" (W) x 20.75" (D).
The Rofco oven rubber feet must be removed before the oven can be placed on the cart.
Note: Rofco ovens smaller than the B40 won't fit on this cart.
Out of stock ETA is 6/13/25. Preordering is advised. (more info)
Steam trays are the ideal way to introduce steam in your baking process. Much more than just empty vessels, Rofco steam trays contain heavy stainless rods that store a great deal of heat energy for rapid and complete steam release—order one for each space (shelf) where you want to use steam. Steam potential is a function of the mass of the rod-filled trays, and the heavy 10.5 pound weight of each of these trays attests to their heat-capturing and steam-producing ability!
Out of stock ETA is 6/13/25. Preordering is advised. (more info)
These sturdy, glass-reinforced nonstick baking sheets help protect the baking trays. Some people like to use a baking sheet as an aid to transport their dough into the oven. You can prepare your dough for baking on the baking sheet, and then—perhaps with the help of a wooden paddle—you can slide the baking sheet and your dough, onto the baking tray inside the oven.
Due to supply disruptions caused by Covid, it's been difficult to keep these nonstick baking sheets in stock. We also offer nonstick sheets from another supplier, that work just the same as the sheets on this page.
Available sizes: The 11.3x18.2 inch sheet fits the B5, B10 and B20 ovens. The 18.2x18 inch sheet fits the B40 oven.
You can put any kind of dough directly onto the stones in the Rofco oven (which is how most owners of stone ovens use their stoves) but if you'd prefer to keep oils and sugars off your stones entirely, you can use these oven trays. They're made of durable blued steel, 1.5mm thick.
Available sizes: Small trays fit the B5, B10 and B20 ovens, and the small Rofco dough proofer. Large trays fit the B40 oven and the large Rofco dough proofer.
This door latch kit can be used in conjunction with the latch that comes on the Rofco B40 oven, for better closure.
The kit includes:
Campbell's 18” x 18” wire grid is made to fit the Rofco B40 oven. Use the grid to raise the bread or baking tray above the surface of the stone so the bottom of the bread doesn't get as dark. The rack measures 18" by 18".
In stock Usually ships in 1-3 business days.
We recommend the German-made Gloria Prima 3 pressure water sprayer for adding steam when baking sourdough bread in the RackMaster and Rofco brick ovens. The wand is brass, so unlike plastic wands on other pressure sprayers, there's no fear this one will melt from the oven heat. The Prima 3 is a compact, powerful pressure pump that holds three liters of water and has a maximum operating pressure of 3 bar for the best spraying results.
In addition to sourdough baking, the Gloria 3 is also a great tool for plant care, exterior car and window cleaning, and spraying outdoor furniture.
In stock Usually ships in 1-3 business days.
Know exactly when your oven stone is ready using an infrared thermometer. The Ooni Infrared Thermometer with laser pointer will allow you to accurately measure the surface temperature of your pizza oven or bread oven, instantly. For the most accurate reading, simply aim the laser guide to the middle of your stone and the reading will appear on the display screen. Aim for around 752°F (400°C) for the perfect pizza that cooks in 60 seconds.
Numerical and color-coded temperature displays allow you to select your preferred interface and switch effortlessly between laser-guided spot measurements and wider area scans.
The high resolution LCD full-color digital display delivers temperature information in less than 300 milliseconds, while the Temperature Scan Mode allows you to easily determine minimum, maximum, and average surface temperatures for ultimate accuracy to within 4 °F. The Ooni infrared thermometer measures from -22°F and 999°F (-30°C and 550°C).
The thermometer comes calibrated specifically for the cordierite baking stones used inside Ooni ovens, but an adjustable emissivity setting lets you easily read the temperature of steel and other materials.
Batteries are included, and the thermometer has a removable hang loop attachment for convenient storage.
In stock Usually ships in 1-3 business days.
These 15" long silicone gloves from Lanon are safe, non-toxic, odorless, food contact grade, and suitable for high or low temperature food processing. They're ideal when baking with brick ovens, to protect your hands and arms from burns.
The Lanon Heat & Cold Resistant Liquid Silicone gloves maintain stable physical and chemical properties in the temperature range of -100° F to 480° F. They can even be used at temperatures up to 570° F, momentarily. The high strength, high temperature resistant, nylon woven inner lining significantly improves the mechanical strength of the gloves, making them easy to wear, moisture wicking, and comfortable.
The CoralAir air insulation lining offers structure that provides multiple layers of air insulation in the gloves, effectively blocking heat transfer to the hand.
The gloves offer excellent anti-slip grip when they're dry.
Size 9 fits a palm width of 3.55-3.75 inches and a hand circumference of 8.2-8.8 inches.
Size 10 fits a palm width of 3.95-4.15 inches and a hand circumference of 9.2-9.6 inches.
Measure your palm width at the widest point below the knuckle. Measure the circumference of your hand around the widest part of your palm (not including your thumb).
Campbell's nonstick trays and rings kits offer a convenient way to make English muffins in the RackMaster RM24, Rofco B40 or RackMaster RM2020 oven. The set includes two nesting nonstick trays and two tray clamps, as well as nonstick rings. The kit that fits the Rofco B40 oven comes with five sets of five connected 3.4-inch rings and and the kit for the RackMaster oven comes with six sets of five connected 3.4-inch nonstick rings. Choose the kit that fits your oven in the dropdown menu selector above.
The trays for the RM24 and Rofco B40 kit measure 18" x 18" and the trays for the RM2020 set measure 18" x 24". Depending on the size of your conventional oven, the kit for the Rofco B40, may also fit your conventional oven.
These 2" deep, nonstick, divided focaccia trays fit the RackMaster RM24, Rofco B40 oven and RackMaster RM2020 oven. The nonstick surface eliminates the need for using parchment paper under your dough. The trays can be used for other bread items like cinnamon rolls, sausage rolls, dinner rolls, and more!
The smaller tray fits the RackMaster RM24 and Rofco B40 ovens and measures 18" x 18". Depending on the size of your conventional oven, this tray may also fit your conventional oven. The larger tray fits the RackMaster RM2020 oven and measures 18" x 23.6".
Many customers like using Campbell's bun rings on the trays for making hamburger buns, crumpets, English muffins and other pastries. 16 rings of either size fit the tray for the Rofco B40; 30 of the smaller rings or 20 of the larger rings fit the tray for the RackMaster oven.
Choose a size that corresponds to your oven in the dropdown menu selector above.
We also offer Campbell's full size focaccia tray here.
These nonstick focaccia trays fit the RackMaster RM24, Rofco B40, RackMaster RM2020 oven, and your conventional oven. The nonstick surface eliminates the need for using parchment paper under your dough.
Don't be mislead by "focaccia" in the name for these trays; they can be used for a lot more than focaccia bread! They're ideal for many breads like cinnamon rolls, sausage rolls, dinner rolls, English muffins, all kinds of pastries, and more!
The 18" x 23.6" x 2" tray fits the RackMaster RM2020 oven. The 18" x 18" x 2" tray fits the RackMaster RM24 and Rofco B40 ovens, and depending on the size of your conventional oven, it might also fit your conventional oven. The 13" x 15" x 1.5" tray fits all of these ovens including most conventional ovens.
Many customers like using Campbell's bun rings on the trays for making hamburger buns, crumpets, English muffins and other pastries. 20 small rings or 16 large rings fit the 18" x 18" tray. 30 small rings or 20 large rings fit the 18" x 23.6" tray. 12 small rings or 9 large rings fit the 13" x 15" tray.
Choose a size that corresponds to your oven in the dropdown menu selector above.
We also offer Campbell's divided focaccia tray here.
These stainless steel bun rings are handmade by Campbell (of the RackMaster oven) in the UK. The rings can be used for hamburger buns, crumpets, English muffins, cookie scooters (see second video above) and various pastries.
The smaller rings measure 3.5" x 1.6" and the larger rings measure 4" x 1.2".
Many customers like to use their bun rings on Campbell's focaccia trays. 20 small rings or 16 large rings fit the 18" x 18" tray. 30 small rings or 20 large rings fit the 18" x 23.6" tray. 12 small rings or 9 large rings fit the 13" x 15" tray.
The rings are uncoated steel, and they're dishwasher and oven safe.
After many shape and size trials, Campbell (of the Rackmaster oven) finally found designs he loves, and we think you'll love them too! Campbell's bread tins are made of fully commercial grade aluminized steel and have no nonstick coating. You can develop a seasoning over time that will help your bread release. We recommend coating the inside of the tins with vegetable oil and then baking the empty tins in a hot oven. Repeat this process, then lightly oil the tins before each bake.
*Dough weight capacity varies by type of flour used and hydration of dough.
A lid for the straight sided tin is available to turn it into a Pullman style tin.
Select an option above between the pan with straight sides or tapered sides. Pans are available individually, or in sets of four at a discounted price.
We also offer Campbell's rye bread tin that's designed for 900g of whole grain rye dough, and measures 6.5" x 4.1" x 3.9".
The Campbell loaf tins are not dishwasher safe. Simply wipe out the tins after each bake.
Made from commercial grade aluminized steel, this bread tin is designed for 900g of whole grain rye dough. The pan measures 6.5" x 4.1" x 3.9", and the sides of this pan slightly taper down to the bottom.
Available as a single pan, or in sets of four for a discounted price.
Click here to see more loaf tins made by Campbell.
Campbell's cube Pullman loaf tins (more affectionally known as "Campbell's cuties") are excellent for croissants and normal bread doughs. They're hand crafted in uncoated commercial grade aluminized steel. The smaller tin measures 3.1" and the larger tin measures 3.9".
Available as singles, or in sets of four at a discounted price.
Campbell's baguette peel is handmade out of brushed stainless steel. Besides using it to easily move ciabatta dough into the oven and back out, it's also handy for chopping the dough before shaping, and for scraping down your work surface. The smaller peel measures 4.62" wide by 15.75" long and the larger peel measures 4.62" x 23.25".
Campbell's scoring lame is made of stainless steel and is super lightweight due to its unique handle that was designed to reduce weight and improve grip. This scoring lame has a unique lock-in system which ensures the blade won't dislodge during scoring, but it's also quick and easy to change. This handsome, stainless steel, ergonomic lame will last a lifetime!
Razor blade is not included. Campbell recommends a double edge razor blade. We offer the 536.1 and the 436.1 Mure & Peyrot blades that fit Campbell's lame.
The Omcan aluminum pizza peel safely and efficiently transports pizza from hot ovens to the table. The peel is made of durable 1080-gauge aluminum. Peel surface measures 12" x 14" which provides enough space for a 9.5" pizza. The wood handle is 12" long.
In stock Usually ships in 1-3 business days.
Designed for safely and easily transporting pizza to and from your Ooni Pro pizza oven, the perforated pizza peel is high quality and lightweight and is available in either 12" or 14" width. It slides, turns, and retrieves pizza with ease. Use the tapered peel edge to slide straight under pizzas, while the perforation allows steam to escape and excess flour falls away from the pizza crust.
The sleek, hard anodized coating provides increased corrosion resistance and its smooth surface guarantees a seamless experience when launching and retrieving pizzas.
The Epicurean Pizza Peels are great for making personal and family pizzas. Easily assemble and slide the pizza in and out of the oven. Once baked to perfection, just slice and serve! Choose a size and color option from the drop down selector above.
Sizes available are 17.5 x 10 inches, or 21.6 x 14 inches.
The Campbell Dough Knife is coated with a specially developed PTFE nonstick coating for a superior release of wet dough.
Note: The 6" Campbell Dough Knife is included with the RackMaster RM2020 Oven.
Are you ready to wow an aspiring artisan bread baker in your life? The Artisan Baker's Gift Bundle will start them on their journey!
The best way to measure ingredients for baking is to weight them, and the OXO Good Grips Scale weighs up to 11 pounds in ounces, pounds, kilograms and grams. A feature we especially appreciate is the pull-out digital display so we can read the weight even when we have a large bowl on the scale.
Proofing dough in the round rattan proofing basket made by Frieling, with a basket liner, is an easy way to create a boule for a truly artisan-style bread. Proofing bags (pack of 100) are an easy way to keep the dough humid while it's proofing, so it doesn't dry out.
Scoring is the technique of slashing the top of bread dough with a lame to allow the bread to open up while rising, as it bakes. The Mure & Peyrot Adour scoring lame is easy to use, and comes with a cover to keep the blade protected when not in use. We do offer replacement blades.
The German-made Haussler Star dough stencil is a unique tool that is sure to delight! The stencil impresses an attractive star-shaped design in bread rolls and buns. It's especially good for making Austrian Kaiser rolls.
Maldon sea salt flakes from the shores of the Blackwater Estuary in England are a gourmet way to finish artisan breads. We like to sprinkle Maldon flakes on focaccia bread, and chocolate chip cookies too!
Also included is our favorite 100% Whole Wheat Bread recipe printed on a thick, glossy recipe card!
Gift wrapping not included.
Out of stock ETA is unknown. We aren't accepting preorders at this time. (more info)
The Perfect Loaf is the first baking book by Maurizio Leo and it's a dynamic, authoritative sourdough bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts.
Maurizio Leo’s blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough—plus the tools and confidence to explore beyond.
Maurizio has spent 10+ years discovering how to bake delicious and healthy sourdough bread in the home kitchen, and now it's all in his book. This book will help you become a better baker!
60 recipes cover flavorful, crowd-pleasing favorites, including...
Beginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have—like how to store a sourdough starter long-term, how bakers’ percentages actually work, and a visual guide to common “bread fails” and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their “baker’s intuition” and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you’re new to bread baking or a pro, The Perfect Loaf will be your indispensable guide in the kitchen.
“Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.” —Peter Reinhart, author of The Bread Baker’s Apprentice and host of Pizza Quest
“There is no book written specifically for home bakers that surpasses this one.”—Jeffrey Hamelman, baker and author of Bread: A Baker’s Book of Techniques and Recipes
“It’s like a textbook you use at a late-night study session, then realize you’re enjoying it so much that it becomes bedtime reading.” —WIRED
Maurizio Leo is a home baker and the creator of the award-winning sourdough website, The Perfect Loaf. He's currently the Resident Bread Baker at Food52 and a regular contributor to the King Arthur Baking blog. His articles and recipes on bread baking have appeared in Edible New Mexico, the Bread Baker's Guild of America, and Bread Magazine. He holds a master's degree in computer science, is a co-creator of the award-winning stargazing app SkyView, and has spent the past decade baking sourdough bread in Albuquerque, New Mexico.
In stock Usually ships in 1-3 business days.
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1 - 10 of 45 reviews
This little oven hits the bull-eye in all categories for a home baker. Our Rofco’s name is Rufus and he's been in our family for almost a year and a half. Rufus is fired up several times a week for artisan breads and small pizzas. The more I use him the more I enjoy baking.
Easy to use? I turn the thermostat dial clockwise to 200c for pre-heat and a little while later I stuff my dough in him, drop the temp to 180c and about 25min later I extract the bread. How easy is that??
Since 1997 I’ve used several gas fired residential ranges. The first one was an original Wolf Gourmet. The oven was so vented that the only way to achieve any type of crust/crumb was to bake on a 1/4” steel plate and cover the baguettes with a large inverted steam table pan. I got very tired of all the hassle so I fabricated a gas fired brick oven with steam injection and controllable vent. Using both methods I was able to achieve somewhat satisfactory results. Due to our relocation from Baja Sur to Florida I left the stove and brick oven behind and ordered the Rofco from you guys. So since 1997 I've been able to bake with other ovens, but not with nearly the ease or consistent results that I get with mighty Rufus.
The oven works perfectly. Not a bunch of bells and whistles, just the needed basics, and it has a small footprint. Considering all the alternatives, Rofco is the most bang for the small family baker. It exceeds what my expectations were and are. Only a steam injected deck oven will outperform the Rofco’s, but hey, do you have the space, power/gas service, zoning, or the $$??
Beyond this, I need to praise my experience with PHG: What a fine ride. Buying a Rofco, sight unseen, was a leap for my wife and I. We worked with Sarah Phifer and Cindy Mingus for the order and follow-up questions. Wow, what a wonderful pair. All questions were answered and great follow-up for all my whining. What a fine operation.
Jan D., FL
Build quality- This is a simple, solid oven. The door gasket does seem a little flimsy, and I can see how it could easily become damaged and require replacing. I will probably buy a spare to have just in case. So far, no issues with a little care on closing the door
Exterior heat- perhaps sightly more heat put off than home builtin oven but not nearly as dramatic as I was led to believe. The door does get a little too hot for a long touch, but sides and top are not a concern.
Uneven heating- Using IR thermometer, the variance between decks is +/- 5 degrees C. I thought this was pretty good. Rotary dial for heat setting is as accurate as any other oven I have used (not particularly accurate, but not crazily inaccurate)
Decks too narrow- They are a bit narrow. That said, I am getting 2x 900 gram boules, or 3x 600 g batards per deck. Baguette I put in lengthwise and do 3x 250g per deck. All in all this is plenty for me and I am quite happy with it.
Using a garden sprayer/insufficient steam retention- The oven seals very nicely, the steam vents work perfectly, the garden sprayer works very well (haven't blown the light yet....), and I am VERY satisfied with the crusts on the bread. I had spoken with one person who warned me that I would still be needing to use a dutch oven to obtain proper crust. No way!
All in all I am extremely pleased with the Rofco 20. It is the right size for what I am doing and turns out great product!
I've had my Rofco well over a year now. I bake with it every weekend, and it performs beautifully. Mainly I bake bread and pizza, but also some pastries and cookies. The Rofco oven has made baking easier and a whole lot of fun—and it's brought my baked goods to a much higher level. Everything actually comes out perfect now. It makes the best baguettes and pizzas, thanks to the thick stones and the steamers. It's beautiful and functional and I'm just very happy with the value I've received. My advice to anyone shopping is to buy the biggest Rofco you can swing! Thank you PHG for the best oven and service!
The Rofco oven is a must-have for those in the artisan baking world, especially for those between the "dutch oven in the home oven" and the "I need an Italian deck oven" phase. The machine does have its quirks, but once you get to know it and understand how to adapt it to your needs, it will provide wonderful, beautiful bread. Highly recommended for the home or professional artisan bread baker.
So glad I purchased the Rofco oven. After one bake session I already had an even crumb and color to all my loaves. Easy to use, easy to set up and happy with the outcome of my bread.
Rofco ovens are a wonderful solution for us bakers who aren't really baking in a commercial setup yet. I recommend them.
It's rare to find such a customer-focused group of folks as Pleasant Hill Grain. My new Rofco stone oven has exceeded my expectations, and the even bigger stars are the folks at Pleasant Hill Grain. I truly thank Sarah, Cindy, and Barb for your assistance during and after the purchase of the Rofco.
The Rofco maintains heat incredibly well. You can leave the door open to load and unload numerous loaves and it does not effect the time to get a nicely baked loaf. However, you must become one with the Rofco. In time you will understand (like any good baker) how to adjust the temperature throughout the bakes in order to get the color that you like. Additionally, the bottom shelf is a major hot spot. In fact, part of my routine is to shift every loaf to the next shelf after 20 mins to avoid burning the bottoms. I also turn the temp down after it preheats. Like I said, you must be one to get the results you want. But for a home bakery, the Rofco is indispensable.
The first Rofco B40 I ordered worked so well, I bought another one for a relative. The B40 sustains a consistent heat throughout and is large enough for 12 loaves at a time.
Pleasant Hill Grain (PHG) is an exceptional US supplier for Rofco. They provide the best, most personalized customer service I have ever experienced, and they test each oven before it's impeccably packed and shipped.
Given both the product and the exceptional PHG service, it's no wonder the B40 is back-ordered.
Don't delay... get on the list--it's worth the wait.
While I had the Rofco B40 for only a short time it has been great to bake in.. The only issue I am having is getting the right amount of moisture in so that my scoring opens and the crust develops properly. So far I have not figured this out! I look forward to continued baking and will. Update this post in a few months. IN ADDITION, I WANT TO GIVE A PLUG FOR THE FOLKS AT PLEASANT HILL GRAIN. THEY HAVE BEEN GREAT AT THE TIME OF MY ORIGINAL PURCHASE AND IN FOLLOW-UP CONVERSATIONS I HAVE HAD.
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