Rational iCombi Kváskový Chlieb (Professional Oven)
High-precision commercial 1 kg sourdough loaf infused with whole caraway and customizable with škvarky or crispy onion inclusions.
Ingredients
Dough Formula (1 kg Loaf)
- 530 g King Arthur Bread Flour
- 50 g Whole rye flour
- 365 g Water (lukewarm ~22°C)
- 100 g Active sourdough starter (kvasok, 100% hydration)
- 12 g Fine sea salt
- 7 g Whole caraway seeds (drvená alebo celá rasca)
- 15 g Reserved water (for salt dissolving)
Optional Inclusions (Mixer or Hand Fold)
- 50 g Crispy fried onions (smažená cibuľka)
- 70 g Rendered pork cracklings (oškvarky), chopped small
Equipment & Trays
- Perforated baking sheets or baking stones
- Spiral/planetary mixer or mixing tub
- Baker’s lame
Method & Production
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Mixing & Flavor Dispersion:
- Machine (Spiral/Stand Mixer): Mix flours, caraway, starter, and main water on Speed 1 for 3 minutes. Rest 20 minutes. Add dissolved salt water and mix on Speed 2 for 4–5 minutes until pulling cleanly off the bowl walls. If adding crispy onion or škvarky, mix on low for 45 seconds at the very end just to distribute evenly without crushing the texture.
- Hand Mix: Autolyse flours, caraway, and water for 45 minutes. Work in starter and salt with pinch folds. Laminate onions or škvarky across the second stretch-and-fold.
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Fermentation: Transfer into an oiled container. Machine-mixed dough needs only 1 or 2 gentle coil folds at 60 and 120 minutes. Bulk ferment at 24°C–25°C until volume rises by 50%–60% with active fermentation bubbles.
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Shaping & Retard: Pre-shape into rounds, rest 20 minutes, then shape tightly into bâtards with strong outer skin tension. Place seam-side up in dusted bannetons, cover, and cold ferment overnight (12–16 hours) at 3°C–4°C.
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Rational Combi Setup: Set Rational iCombi to manual combi mode. Preheat to 240°C with 100% steam injection enabled.
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Stage 1 (Steam Surge & Ear Development): Tip chilled loaves out onto loading sheets/stones, score with a swift single lengthwise cut at 30°, and load immediately. Bake at 240°C with 100% steam injection for 15 to 18 minutes on fan speed 2 or 3.
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Stage 2 (Dry Bake & Venting): Switch Rational mode to dry hot air convection (0% steam, active draft vent open). Lower temperature to 220°C and bake for 20 minutes until the crust is crisp, dark golden-brown, and blistered. Transfer to wire cooling racks.
Chef's Tip: In a commercial combi, caraway and rendered pork fat create an incredible fragrant steam inside the cabinet. If loading multiple trays of škvarky loaves, make sure the vent opens fully in Stage 2 to pull all lingering grease vapor out for an ultra-crisp crust.