Perfect Sourdough Bread Baking | Rackmaster RM2020 Stone Oven Guide


In this instructional video, I demonstrate the process of baking sourdough bread using the Rackmaster RM2020 stone oven. Building on previous content that covered dough mixing and bulk fermentation, this video focuses on achieving perfect sourdough using cold fermentation. Key topics include temperature management, scoring techniques, and handling steam during baking.

Key Insights

Preheating the Oven

Preheat the Rackmaster RM2020 oven to 250°C (482°F) for about 2.5 hours to ensure uniform heating.

Preparing the Dough

The dough, fermented in the fridge at 2°C (35.6°F) for 24 hours, is scored at a 45-degree angle for better expansion during baking.

Initial Baking Phase

Set the oven to 220°C (428°F) and bake the dough for 25 minutes with steam to form a proper crust.

Steam Release and Final Baking

Release the steam and increase the temperature to 240°C (464°F) for an additional 15-20 minutes to achieve the desired crust color.

Final Assessment

Evaluate the loaves for a hollow sound to ensure they are fully baked. Cold fermentation results in well-textured bread with distinctive blisters and shapes.


This guide provides comprehensive instructions for baking sourdough bread using the Rackmaster RM2020 oven. Key takeaways include the importance of preheating, cold fermentation benefits, and precise temperature control. Following these steps will help you achieve professional-quality sourdough with perfect crust and texture.

Similar Posts