Don't make this ONE STUPID MISTAKE when Baking Bread
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I feel really stupid now – this one unobvious and stupid mistake could likely make You miss on massive oven spring when baking …
What is the ratio of Polish and flour?
As a German when I heard this guy is also German I knew I was in the right place š cold hearted efficiency in every way. I donāt know if anybody else enjoys the fact that bread gives you the time to work an entire day in between
What about a shot glass or small ceramic dish (like, for soy sauce dipping) pre-heated in the Dutch Oven, and filled with boiling water, so it continues to steam during baking?
0:45 you need a wet towel under that cutting board, mate š
i just started using a pizza stone and steaming my oven with my last two loaves, watching this video was so eye-opening as i was discovering the reasons behind such a better oven spring than i ever had with my dutch oven! thanks so much š
I find that a baking stone on a shelf below the one you're baking on helps the crust not to burn
In my mind, if you can eat it, it's a success š
I love the sample in a jar idea!
Iām wondering if you have used freshly milled grains? How would that affect everything in the sourdough world ? Iām using them for strictly nutritional reasons and donāt want to add white flour or any flour devoid of the germ. My first attempt was okay. I hope to glean from your info. Thank you for your content.
Well ,it takes watching 100 videos to get to this one and actually find it to be useful! Thank you
Good information, but I am not fond of calling something stupid if someone does not know a better way. When my daughter was young she quipped that "stupid is doing a dumb thing twice." Thus if you know better, but still do the dumb thing, that is stupid.
– Is easier than you think. Sumerge your dough for a few seconds, in very hot water and immediately put it to bake. It will come out very Krispy. Start with a cold oven and put it in at 360 for 20 min then check. It may need another 6 to 10 min to get toasty.
The latest good results over several loaves so far is to preheat the oven and Dutch oven to 500Ā° and lower to 450 after putting the loaf in the oven (and spraying some water under the lid of the dutch oven before closing it)…
Do these suggestions work for einkorn flour? Iāve read of the benefits and i am trying to use only ancient grains. There isnāt a lot out there for instructions.
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Isnt 220 the ideal
After an overnight bulk fermentation and a 45 minute proof in a banneton after shaping, I put my sourdough in a cold Dutch oven in a preheated oven (450 F) for 40 minutes. I uncover and back in the 450 oven for 12-15 minutes and it comes out excellent.
These analog ovens in Europe (turn dial) are notoriously imprecise, unlike the digital kind that you can enter the temp with a keypad.
Very interesting video
0:06 so from one without part sticking up on top to one with part sticking up. wow. Impressive.
Why do you spray the dough? It is about keep humedity, not about whet it. I normally spray the baking paowe or the lid
This just showed that:
a. The results from your poll didn't help you at all and you ended up testing your own oven untill you saw some improvement
b. There is nothing to show why your oven spring got worse. Zero logic chain there.
My conclusion: I learned nothing.
About how many sprays of the water did you give on the loaf that rose the most?
May I ask, how soon after baking do you cut the bread?
I'd be scare of letting my dough directly touching the floor of the Dutch oven, I always use parchment paper
you should check the temperature of the dough
After about a year of failures, I found the trick for amazing crumb… but this is for people who use yeast, not sourdough. Maybe you can translate it though:
Here is what I was doing wrong: TOO MUCH YEAST! Whenever I had a poor rise, I would add more yeast thinking that that was the problem. I ended up using 2 tsp (= to a full packet). BIG MISTAKE.
When I REDUCED the yeast to 1/4 tsp, I got the most amazing crust and crumb in the world. Apparently, bread rises more when the yeast has to fight for food. Do not give it any sugar either.
This is what I use:
DRY
3 cups flour
1.25 tsp salt
0.25 tsp yeast
WET
1.75 cup very warm water
0.25 tsp vinegar
mix and let sit over night.. shape, couche, bake
The rest is the same as you do.. preheat dutch over to 510F, put in bread, cover and reduce heat to 475F and bake for 30 minutes covered.. then 450F for 15 minutes uncovered. PERFECT EVERY TIME!!!
Oven spring has been my bane for years. I'm glad u finally nailed it because with a frustrated German baker, that might have led to WWIII!
Please don't call the fact that a bread doesn't end up with an ear as something bad or stupid. Let's normalize again all types of well baked sourdough breads as good regardless of the ONE AND ONLY shape we see everywhere on youtube. You can make a perfectly healthy and delicious bread which does not at all look like what has been normalized these days specially after covid. I appreciate your experiments and I understand you enjoy it but it can be pretty stressful and unmotivating for people who want to bake when they see the OVERCOMPLICATED techniques and recipies, etc.
On that graph, if the dough strength is good after just kneading why can't you bake it straight after that? Other than less flavour. Is there another reason?
After epic fails and countless hours babysitting my dough, stretch n folds on specific schedules and preheating dutch oven to 450F through 520F, I have now started using Ben Star's super simple 10 minute overnight method and finally getting great oven spring ! No preheat. Just let it rise in cold dutch oven 90 min. Then put in cold oven and turn on to 425 F wait 45 min then remove cover and brown 10-15 min. It even works with 100% whole wheat fresh milled.
Thank you for your hard work experimenting this
thank you
Thanks
Warum haben wir IT'ler eigentlich immer die gleichen Hobbies š
Just moved to Germany and all the bakeries are crappy industrial chain bakeries. Had to restart my baking hobby, thanks for this channel.
Great video. I've been going through the same frustration. It has led me to drink more. Lol. So then I fed my starter 1:1:1 unfiltered wheat beer with fluor. It luv it. Very active and better spring. I know, evey starter is different. Guessing mine is an alcoholic. Lol
What oven thermometer are you using? I don't believe I saw it listed.
So did you bake at 230 C the whole time?
What glass bowl are you using to cover that? I would love to see how my bread bake up like yoursā¦
thanks for beating around the bush for what felt like an hour
Where did you get that awesome Dutch oven?
What about adding rye flour? I tried using 12% rye flour, 8% whole wheat and 80% white bread flour? I got little to no spring. Taste and flavor was good. The dough did seem to rise more than usual. Proofed one for 4 hours at 82Ā°F and flowed over banneton edge like a muffin and deflated after scoring. That was probably over-proofed. Iāve been baking sourdough for almost 4 years using same method (Chad Robertsonās Tartine book) and never had overproofed loaf. Was it the rye? Thatās all I changed other than new starter. The second loaf from the batch went right into the fridge for 24 hours and rose as expected normally. I baked it at 500 (didnāt actually measure temp) for 20ā. I got more oven spring with this loaf, but still not a great ear. I will try measuring the actual oven temp next time and try lowering the temperature. Does anyone think the rye flour changed my results?