I think using a cast iron pot would help a bit, if I recall I once used my Romertopf clay baking dish in the convection oven (massive monster of a thing) to bake one loaf covered and it did improve the crust of the loaf, but once again not to the degree you get with a conventional oven. View Recipe. Love the aroma, taste, and texture of homemade bread? Place a half-sized baking sheet on the lower rack. The first one can be found here. This helps to ensure you can cleanly score your sourdough before you place it in the oven. Once it's in, set your timer for half an hour. Yes, I may be getting a bit excited about a loaf of bread. Breads & Baking . I'll start with the combi mode for ~25 minutes and then try and "vent" and finish with the forced air. Baking bread baked in a Dutch oven will make your baking process much easier and will be much more accurate in your end product. One would have to baby the loaves while baking, i.e. I love to create, build, and DIY but I also love to bake and to cook. For one, these ovens are usually beneficial for commercial purposes. Combi steam ovens cook at a temperature range of 30-275°C or 86-527°F, with the addition of varying levels of humidity from about 20% right up to 100%. Baking for me is one of my escapes. Baking sourdough in a Dutch Oven will give you superior oven spring, a delicious thin and crispy crust and a light airy crumb. Apologies. I'll start with the combi mode for ~25 minutes and then try and "vent" and finish with the forced air. Professional baking ovens have steam on tap. According to bread maker and scoring expert, Erin Slonakar, cast iron takes a lot of the guesswork out of baking sourdough bread. I'll also add, I've had commercial experience baking crusty bread in a large pizza oven(Woodstone); didn't go well. Making good bread just doesn’t come easy to me. Parmesan and Gruyere Gougeres. Turn the oven to 500℉ (260℃). We have a double stack combi rational oven, now we know that sourdough is hard to bake in it but there has got to be a way to get it to develop nice cracks and ears in that thing instead of reverting back to a conventional oven. View Recipe. Simply keeping the light on surprisingly does the job of keeping temps optimal. All you do is whip up the dough and let it sit overnight to rise. And atleast with ours it wont activate the steam function over 100 degrees celsius so theres no luck getting help from that one either. This is our second one that was baked in a dutch oven. They all seem to follow a set standard that is not an ideal for something that requires between 2 set points. It performs the baking process by trapping the steam while the dough bakes and it creates a beautiful crust. Setting shaped bread on baking parchment before baking helps prevent unwanted hardening or burning of bottoms, especially for french baguettes. (BTW I am trying this one again this weekend using some new things I have learned). There are lots of ideas advanced on how to best generate steam in a domestic oven for baking bread. In the video we baked it in a combi steam oven using the automatic bread settings. This is our second one that was baked in a dutch oven. All original site content copyright 2020 The Fresh Loaf unless stated otherwise. Any feedback from your experience would be great. No matter how hard I tried, I just couldn’t seem to bake a good loaf of sourdough bread. They are great for cooking large portions of food that have to cook through faster and retain moisture and flavor without drying out or burning the outer areas - e.g. Slashing the loaf gives dough a direction to spring so that the final shape of the loaf is controlled. Challah. Duch oven cast iron walls will maintain and distribute a constant heat, making your bread to rise. I've been baking sourdough bread with a Rational combi for the last 3 months, & have had 'good' results. I use a small combi-oven for day to day use, which has a Dry-Heat (fan assist), Steam (98C/208F steam only), and combination with 3 levels of steam, which mixes the two so you can have temps above 98C (208F).for an 850g Sourdough loaf, I generally use the combination function with a temperature of 170C (338F) on the lowest steam setting for 20 minutes, followed by a dry heat setting at 190C (374F) for a further 25 - 30 minutes. At the higher temperature of 450 F and 750g loaves, it really depends on the type of bread, although most breads should be ok with middle placement, normal. I've been learning how to make sourdough bread over the past few months, mainly following the Tartine Bread book as well as Ken Forkish's "Flour, Water, Salt, Yeast". After 20 minutes of baking, we remove the cast iron pan and the rectangular baking pan, so no more steam is generated, which allows your loaves to crisp up and harden off. darkening too quickly and really too much of a perfect bake, if that makes any sense. Or combo cookers? A baking stone can easily balance out this problem by providing constant heat at high intensity in a way that will bypass the hot and cold spots in the oven. But I’ve always been a little skeptical about it. It used to be simple: gas or electric. Below I have compiled comparisons between gas and electric ovens that will help you decide which one you will prefer. Moiste breads with outer crust solidifying before it is fully cooked or expanded is more common and expected with the use of conventional ovens.Conventional oven - The problem with just using hot air, and turning the oven up, is it still takes a while for the air's heat energy to diffuse into the core of your bread. We have a gas oven under our stove, and we tend to keep the baking stones in there. It's a shame that this may not work out as I'd hoped, but one has to be adaptable to succeed. steam and convection heat (a combination of both), what happens to your bread is that you will get a crust that may be crusty but chewy since the constant steam steams the outer area, but cooks the bread faster a lot faster, with even browning and bake up higher and lighter. Also for easy sliding without misshapening when transferring onto a heated oven tray for baking. I would say give the combi oven a go - start with a mix of steam + heat, and finish with a blast of dry heat at a higher temp to give your colour, and firm up the crumb. From Bagels to Baguettes, Brioche to Basic Bread, these recipes will produce outstanding results and will leave the kitchen smelling wonderful! Some oven models allow users to select the percentage of humidity to add when using combi settings. Remove the lid and lower the dough into the dutch oven or crockpot using baking paper. I had assumed that if my ovens had an even heat distribution, steam, and extra power to finish that the results would be pretty good, but I'm slow to commit given the common knowledge that it must be a deck oven. Heat distribution, humidity, temperature. There’s something to be said for the effectiveness and ease of baking bread in a sealed pot — it just makes the whole process of baking bread much more streamlined. I am using 100% steam for 10 minutes or until it stops the oven spring. There’s no fussing with trays of boiling water, no wondering at achieving the right amount of steam in the oven. It just works! It is even more fascinating when you see what this fluid dough became when baking it. For an even crust I would also have to spin the loaves and finish on the top shelf once the bread had set, all the while spraying at intervals to ensure they open up and the to crisp at the end, obviously not an ideal set up. For all breads, the ideal is good oven spring without bottom burning nor tops setting before full rise. If your oven is "convection" can you fit some stainless steel bowls over the top to make a Dutch oven like steam chamber then remove them part of the way through the bake? You can absolutely steam by using your ovens steam function (if you have one of those) or adding a pan with boiling water as you start baking. This gives a good golden brown colour to the loaf and a thick, crunchy crumb, which is what I am going for. The APO one browned super quickly and hence did not rise as much. Bake Carefully take the dutch oven or crockpot out of the oven at baking time. I'm going to be baking some 750g sourdough boules and some baguettes. Lid on the entire time. This beautiful sourdough bread will be ready to be eaten in about 24 hours, but it is recommended to wait a bit longer after baking it.That is because sourdough breads develop their full flavour after waiting another 24 hours. Pop the lid back on (it doesn't matter if the baking paper is poking out) and quickly get it back in the oven. Turn the sourdough dough loaf out on to a baking tray or hot baking stone. Also it by helping to convey heat energy to the bread at a faster rate, (water and steam are much more efficient at conducting energy than air); and lastly, it gives you that thin, crackly crust that would be rock solid if the steam wasn't present. I'll walk you through the buying process and what to look for when choosing a Dutch oven for baking sourdough bread. Most recently was a disastrous attempt at Breadmaker Sourdough, as you can see. Place a half-sized baking sheet on the lower rack. A baking stone can help you avoid a gas oven biggest downside – heat distribution that doesn’t supply an even bake. Enjoy your oven, it is … If you haven’t created a sourdough starter – you’ll find the simple guide to creating yours here.If you’re having trouble getting your starter to be ready to bake with, check out our troubleshooting guide here. I love to create, build, and DIY but I also love to bake and to cook. Turn the oven to 500℉ (260℃). I'll start with the combi mode for ~25 minutes and then try and "vent" and finish with the forced air. And while there are some old posts on this forum on the topic, there isn't a whole lot of guidance. put the dough into the cold baking vessel and score; put the pot with the dough in into the cold oven; turn the oven on, turn the heat up to 220C/425F fan/convection or 230C/450F non fan/convention. turn on “combi” setting for first 15 min, then turn off and evacuate any remaining steam without altering oven temp. This dutch oven sourdough bread takes time, lets talk about how to plan it out: I would strongly argue to reconsider getting a Combi vs your current setup. Adding buttery flavor to sweet enriched brown... “PAIN À L’AIL DES OURS” Daniel Leader (Living... Sprouted Rye sourdough with toasted flax seeds. There’s something to be said for the effectiveness and ease of baking bread in a sealed pot — it just makes the whole process of baking bread much more streamlined. Does any have any experience with this type of oven that you can share? It doesn’t matter what shelf you use. Pain Au Levain is the perfect guinea pig for our steam tests. As an aside, I’m still a big fan of steaming my home oven and baking my sourdough bread directly on a Baking Steel—in fact, this is how I bake my bread a vast majority of the time1. Fave . Taking the dough out, once it has completed rising, you will dump it onto a parchment paper sheet. Bake sourdough bread on a baking stone whenever possible. Your baguettes could use a lower placement since the temps are higher. You will only be able to take advantage of the steam in the examples of the bread types I'd briefly pointed to. You have to use it on convection only and 450F (220C) is probably enough on the temperature front. Unlike using boiling water, for longer proofing, there is no need to refresh anything. And it’s cheaper. Pro Tip #2 If you are baking in an electric or gas oven with a bottom heating element, always use a baking stone, pizza stone, cast iron griddle or cast iron frying pan on the rack below your Dutch oven! New comments cannot be posted and votes cannot be cast. Lid on the entire time. Bake Good luck! So when you combine a heat charged deck with steam injection, the deck gives you a rapid oven spring, and the steam serves a couple of purposes. Want to learn how to make and bake sourdough? Sourdough Baking. Most regular breads are good at middle point in conventional ovens. Allow the oven to warm up for 45 minutes. Look at this beautiful sourdough bread with 70% hydration baked in dutch oven! View Recipe. put the dough into the cold baking vessel and score; put the pot with the dough in into the cold oven; turn the oven on, turn the heat up to 220C/425F fan/convection or 230C/450F non fan/convention. up. Now to confuse you more. Turn it all on! Preheat At least 45 minutes before baking, heat your oven to 250°C / 480°F with your dutch oven or large crockpot inside. Now there are home ovens that are “steam ovens,” but the ones I’ve looked at are incredibly small. Creating in the kitchen is equally as satisfying to me as DIY is. Shopping for ovens can be bewildering. I might have left out, in a previous post, my experience baking in a rotator oven works great for enriched loaves i.e sandwich bread and brioche. Just your preference. Baking Organize your oven so one rack is in the middle, with another rack directly underneath it. Honestly, it comes down to how well you know your oven and it’s characteristics. In fact, it has become an obsession of mine, but along the way, I have had questions and challenges. 7. If you are working with sourdough starters, this is a great recipe to see what your sourdough starter is capable of! This no-knead dutch oven sourdough bread method is a really easy way to get fantastic bread time after time. However, if you use steam, then hot air, what you get with normal loaves will be a steamed chewy crust that then using a short finishing period to crisp and brown the crust. Worst case, I could revert to my dutch ovens, but I prefer not to do that. My oven has different modes where it can release the heat only from the bottom or top, but it can also do both. It does not always work out for achieving the desired browning without over crisping. turkeys, all large meat roasts (also no need for constant bastings), certain types of fruit pies and also custardy and steamed puddings. For me that saves 20 mins of time for the oven to heat up, for others it may be longer. About 40 minutes into the preheat, boil some water in a teakettle. We thought it is time to share another sourdough recipe with you – because we love sourdough breads. A clay pot is quite porous, and I have always doubted that it can transfer the same, massive amount of heat you want at the beginning of the baking process as a dutch oven or a baking stone. There are lots of people out there, claiming that a clay cooker is a perfect substitute for a dutch oven. If you have the option to heat the bottom plates inside your oven, as well as use the fan-forced function, this is ideal. Sounds like your lacking steam. Normally I would bake at 450 F, do you have any thoughts on where I would want to be in the Combi oven? The key to a great crust with blisters is a load of steam when you start your bake. In fact, it has become an obsession of mine, but along the way, I have had questions and challenges. 10 Genius Ways to Bake Better Sourdough Bread | Real Simple Leave out on the bench for 1 hour then place in the fridge overnight. Learn how to shape a boule (round) and bake sourdough in a traditional Dutch oven. As long as you do not crowd the loaves, allowing enough air flow between. From my experience, a Combi will cause you just as much grief as your current set up. Take the casserole carefully out of the oven, close the oven door, remove the lid and then, using the baking paper as a sling, gently placing the dough inside. If you splash out on one item only for bread baking, it has to be a cast iron Dutch oven to bake your bread in. Increase Loaf Volume- Only In a Dutch Oven. We thought it is time to share another sourdough recipe with you – because we love sourdough breads. Cost is also a factor. But! Convection ovens, gas ovens and combi, by nature, aren’t meant for bread or at least the quality that’s discussed on this website. Learn how to shape a boule (round) and bake sourdough in a traditional Dutch oven. Tiger Rolls. Correction : I can't edit the post but the third sentence should read "Unless it is a very special composition bread which requires lighter crust and the use of cold lower or bottom placement. We have a double stack combi rational oven, now we know that sourdough is hard to bake in it but there has got to be a way to get it to develop nice cracks and ears in that thing instead of reverting back to a conventional oven.We have spent a great deal of time and product tinkering and we're getting closer but we're hoping to maybe find someone who can help.We would appreciate all manner of insight. Cinnamon Scrolls. Making good bread just doesn’t come easy to me. I have tried baking on hot tiles in the combi but found little difference in the final result - someplace I have some photos of an experiment that did half of the batch on tile and half on pans but I can't lay my hands on them at the moment. Steam is the constant cooking agent using the Combi. Thanks for sharing your experience, as I mentioned in my other post I'm going to do some testing and will definitely be comparing against the conventional oven that I have access to. Crust hardness softens on cooling. This dutch oven sourdough … Baking bread in a combi steam oven definitely has some major perks. Next, we'll use the same recipe at home to test various baking and steaming methods. Whisk until smooth and cover with cling film. This site is powered by Drupal. … If anyone can help me understand how to best use this to take advantage of the steam while still getting a nice crust I would be appreciative. This heavy work produces something called oven spring, in which bread rises a bit more in the oven, giving bread a nice, light texture. However, if you happen to be baking your bread in a ceramic Dutch oven that might be prone to thermal shock, you may want to let the dough acclimate in the greased pot at room temperature for 45 minutes or so before putting it in a preheated oven. I'm going to be baking some 750g sourdough boules and some baguettes. Baking stones, sealing off the ventilation, presteam, steam during baking etc. For the best crust, place an empty cast iron frying pan on the oven rack below the stone to preheat. Use a stone surface in your oven for an even bake. I'm looking at renting a commercial kitchen to do some baking, but I've run into a snag. The spray method is different because it is not a constant moisture being introduced, and the crisping follows right after through the convection heat so you won't get a over chewy bread for even browning and crisp. The “combi” function does not work as well as you would think even at lower temperatures (300) due the intermittent steam; this results in leather crust. Scoring is an important part of ensuring that you get the oven spring you want when baking sourdough. Very wet dense types require low temps and near bottom placements, and even 'cushioing' (setting baking tray onto another inverted tray to prevent bottoms burning or bread on parchment-lined trays. The biggest is the fantastic texture your loaf will have, but along with that you should find your bread proves and rises evenly, and because the crumb is more moist than when cooked in a conventional oven… We have a double stack combi rational oven, now we know that sourdough is hard to bake in it but there has got to be a way to get it to develop nice cracks and ears in that thing instead of reverting back to a conventional oven. I hear that you normally use a lower temp. A baking stone also works, because if you place the bread straight into the oven on a cold sheet tray, it takes time for the air to heat up the sheet tray and the dough sitting on it. About 60 minutes before the bread is ready to bake, preheat the oven with a baking stone in it (if you have a stone) to 450°F. In the APO at same temp the crust is browing so quickly that the inside isn't completely finished. If you use the Combi method, i.e. Dust the top of the loaf and gently rub it over the entire surface. Look at this beautiful sourdough bread with 70% hydration baked in dutch oven! Pre-heat the oven to 230°C/425°F/Gas 7 and place a baking tray in the bottom of the oven. I tried pretty much everything i could think off with our rational ovens. Ask questions, start discussions, share recipes, photos, baking tips, and much more. But I’ve always been a little skeptical about it. While your dough is in it’s cold ferment stage in the refrigerator, it will develop a dry skin. Sourdough baking is exciting for me every time I make a loaf of bread. Total time in the oven 55-60 mins. Most recently was a disastrous attempt at Breadmaker Sourdough, as you can see. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. The results have been ok and the customers are happy but there is a lack of consistency and in the quality of the crust. 228 users have voted. There is never an ideal oven as far as rack placements. Time Schedule. I'll give your method of following roughly the same timing for the boules as I would in a conventional oven. Normally I would bake at 450 F, do you have any thoughts on where I would want to be in the Combi oven? I have the same make of Combi at my workplace st have had poor results in making bread. But since I had never tried to bake in a clay pot, my opinions about it was not worth muc… Some seem to say you can, others don't seem to have much success. This lovely sourdough bread has a mild flavor and a wonderfully open crumb. I'm also going to try the conventional oven that the kitchen has and rig it with steam using a tray with rocks/chains and some water. Things to know before you start. Prepare your oven. The dutch oven works so well for baking your sourdough bread because it copies commercial steam ovens. But! The kitchen I'm looking at has a Blodgett Combi oven (I didn't have time to find the model number), but I've been reading that it uses a combination of steam and forced air for cooking. About 40 minutes into the preheat, boil some water in a teakettle. The absolute most important thing when baking simple sourdough bread is to have a super bubbly, active starter. Turkish Bread. The Fresh Loaf is not responsible for community member content. Unless you experiment per recipe, it is not as viable for normal bread baking. There are lots of people out there, claiming that a clay cooker is a perfect substitute for a dutch oven. I'm also using this baking stone that fits perfectly in the oven: ROCKSHEAT Pizza Stone 12" x 15" Rectangular Baking & Grilling Stone, Perfect for Oven, BBQ and Grill. I'll give your method of following roughly the same timing for the boules as I would in a conventional oven. As of yet I haven't found what I need on Google. The consistent environment provided by your Dutch Oven will give you the closest result to baking your sourdough in a professional baker’s oven. Allow the oven to warm up for 45 minutes. Using An Oven Light. Flour, score or glaze as required and put into the preheated oven. Preheat them in your oven and pour a few tablespoons of boiling water in. Stage 4 – The Baking. And let me know if you come up with something genius that works :). If yes, this is your subreddit! Caution: Please do be careful with this method: if you drop too much cold water on your oven door you might crack the glass. Much more rise and dramatic scoring done on the dutch oven one. The Right Time To Score Your Sourdough Bread When Baking in a Dutch Oven. Breads & Baking. ( if you have problems with bread bursting or splitting check out our article here on this issue. It’s pretty much yeast, water, flour and salt. Baking with steam directly in your conventional home oven can be a challenging task. What mode should I use on the first 10 min while my baking sheet with water steaming there. Enjoy your oven, it is a fantastic machine with enormous flexibility. For me that saves 20 mins of time for the oven to heat up, for others it may be longer. I think this is one of those scenarios that if you want perfect crusty bread, steam injected deck oven is the way to go. If loaf is of a very moist dense type, may be preferable to use lower placement (hot bottom), higher temp to start and then lower temps and longer bake time. When I first got into baking with my own sourdough, I tried all kinds of ways to make good bread. For baking bread, the best oven is the one you know best. Unless it is a very special composition bread which requires lighter crust, use cold lower or bottom. I'll give your method of following roughly the same timing for the boules as I would in a conventional oven. I’m sure you will find some useful information.) Id recommend using durch ovens for baking them, but thats gonna get tedius on a higher scale. By the time it's done that, the crust on your dough has probably already started to set, limiting your oven spring.Depending on your bread type, it would help for the conventional oven you are going to use, to have the tray contraption you are trying. Replies. Hi Christine, Glad I was able to help a wee bit. The first one can be found here. And it’s cheaper. In any case I'm going to dedicate an evening to just doing some testing and see if I can find some satisfactory method. I'm going to be baking some 750g sourdough boules and some baguettes. Yes, I may be getting a bit excited about a loaf of bread. BAKING SOURDOUGH BREAD IN CLAY COOKER VS DUTCH OVEN. You can look at the Dutch oven as a mini professional steam-injected oven that will do all the hard work for you. Can you fit some cast iron Dutch ovens in there? Hello Cielkaye, If you do a search there are any number of discussions about this topic. Creating in the kitchen is equally as satisfying to me as DIY is. To start make the base dough by whisking together the flour, yeast and water. Almost seems like it was designed to work that way. Content posted by community members is their own. (BTW I am trying this one again this weekend using some new things I have learned). When I first got into baking with my own sourdough, I tried all kinds of ways to make good bread. My conclusion was that the ventilation in the oven is too good to actually hold any of the steam you create during the bake. Press a button and a wave of steam sprays over the decks of newly loaded dough (however, there are always challenges, no matter what oven you use).