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experiment time today i'm going to try a new method of getting more oven spring turning your oven off i'm soon and i'm a food geek so about a month ago i was invited to
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simple sauron coffee sauro studio in vipo to meet a bunch of other bakers they called it the meeting of the danish sauro underground which was pretty fitting everybody that was there uh were all of
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the people that either turn sourdough into a business or who are teaching saudi classes simple sado is the brainchild of peter yes person and sophie brazen and they make a bake off every second saturday
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and the lines outside the studio are crazy the rest of the time they teach saudo courses which of course are also massively popular it was great fun and i got to geek out with a bunch of people
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that also have sauro as a passion if you want to see the stuff that they're teaching they started to channel here on youtube in english and their breads are flawless follow the card above so while i was there peter told me
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something that he had uncovered if you turn your oven off right after you load the bread still steaming it of course you'd get a much better oven spring than usual which makes sense because even though the steam helps the
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crust set later turning down the heat would help that even further so that's the experiment today testing if turning your oven off during the first part of the bake helps oven spring what do you think pause the video now
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and give your best prediction if you're new to this channel i bake a lot of sourdough bread and i make delicious food from all over the world if you want to see more of this content please join me by subscribing and ringing the bell
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so you won't miss any future videos so the dough in this experiment is my standard experiment dough 100 bread flour from maximum oven spring
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80 hydration 20 inoculation and 2 salt this will be exciting if you'd like to support the channel please consider becoming a member at patreon you can also buy some merch or use the links in the description for
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tools and ingredients those were the words this is the experiment this is not a recipe it's an experiment if you want to learn how to bake sourdough bread i recommend you watch my
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video with my master recipe link is in the description i'll quickly go through the making of the dough but the important part is the baking first i mix everything for the dough
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[Music] [Music] do
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[Music]
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then i leave the dough to rest for an hour to develop the gluten then i perform three sets of stretch and folds
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[Music]
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[Music] [Applause] [Music] and i leave the dough to rise to 25 then it's time to divide and pre-shape
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the dough [Music] [Applause] [Music]
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[Applause] [Music] so [Music]
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[Applause] [Music]
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[Music] and then i final shape it [Music] so
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[Music] [Applause] [Music] best
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[Music] um [Music]
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so [Music]
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so [Music]
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so [Music]
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so [Music] then i put the dough in the fridge for about 18 hours i will also test how this
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works using a dutch oven so i start out by baking a normal dutch oven bread i dust it [Music]
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i flip it [Music] i score it [Music]
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and then i bake it [Music] that's looking nice great spring [Music]
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then i take it out [Music] and i let it cool off now the one baked with steam the regular way i make sure the oven is not set to
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fan forced about 10 minutes before i fill a pan with a towel with boiling water
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[Music] then i prepare the dough [Music]
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after i add the dough i pour a cup of boiling water into a pan with lava rocks i quickly close the oven door and bake it [Music] then i remove the steaming pan
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[Music] that's that's not the best oven spring i've ever seen after it's finished baking i take it out and let it cool then it's time for the
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dutch oven baked bread where the oven is turned off during the first half i dust the dough flip it onto a peel i score it [Music]
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and then i put it in the oven [Music] after i put the lid on i turn the oven off completely then after 20 minutes i remove the lid [Music]
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wow that's great spring then i turn the oven on to 230 degrees celsius 450 degrees fahrenheit with fan to finish baking the bread [Music]
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then i remove the bread and i let it cool then the last bread steamed with the oven off dust it flip it
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[Music] score it [Music]
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and i add the bread to the oven [Music] put a cup of water into the steaming pan and close the oven then i turn the oven off
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after 20 minutes i remove the steaming pan wow this one has great oven spring too after it's finished i take it out of the oven and i let it cool
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okay that's interesting look at the spring of that last one it opened up more than halfway let's see what kind of effect this had on the crumb normal dutch oven
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[Music] nice open crumb [Music]
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compared to dutch oven with the heat off [Music] and even more open crumb interesting [Music] and the normal steamed one not flat but
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not great oven spring either wow that is a tight crumb the jam people will be happy here and let's compare it to steaming with the heat off [Music]
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nice open crumb too [Music] let's compare them all
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[Music] so that normal steamed one was a sad bread for sure i'm not exactly sure what
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went wrong the one steamed bread with the oven off had amazing spring so there's something to this method what i found interesting was that of an off also seemed to give a more open
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crumb so maybe that's something that i should explore in another experiment what do you think let me know in the comments i hope you learned something today see you next time
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[Music] you
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