Crust hardness softens on cooling. It does not always work out for achieving the desired browning without over crisping. ( if you have problems with bread bursting or splitting check out our article here on this issue. It's a shame that this may not work out as I'd hoped, but one has to be adaptable to succeed. Baking bread in a combi steam oven definitely has some major perks. Baking for me is one of my escapes. Breads & Baking . I'm going to be baking some 750g sourdough boules and some baguettes. If yes, this is your subreddit! I'll give your method of following roughly the same timing for the boules as I would in a conventional oven. 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. 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. Honestly, it comes down to how well you know your oven and it’s characteristics. Heat distribution, humidity, temperature. 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! It doesn’t matter what shelf you use. Want to learn how to make and bake sourdough? 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. A baking stone can help you avoid a gas oven biggest downside – heat distribution that doesn’t supply an even bake. Look at this beautiful sourdough bread with 70% hydration baked in dutch oven! Below I have compiled comparisons between gas and electric ovens that will help you decide which one you will prefer. Enjoy your oven, it is … Turn the oven to 500℉ (260℃). 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. 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 you use the Combi method, i.e. In the APO at same temp the crust is browing so quickly that the inside isn't completely finished. If it wasn’t, I wouldn’t have even attempted it. Cooking With Steam aim to demystify steam oven … I am using 100% steam for 10 minutes or until it stops the oven spring. Cost is also a factor. This setting starts off with steam first to make the bread rise and then increases the heat to 220deg to brown. The APO one browned super quickly and hence did not rise as much. Cinnamon Scrolls. And it’s cheaper. The dutch oven works so well for baking your sourdough bread because it copies commercial steam ovens. Preheat them in your oven and pour a few tablespoons of boiling water in. 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. View Recipe. 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… Caution: Please do be careful with this method: if you drop too much cold water on your oven door you might crack the glass. Place a half-sized baking sheet on the lower rack. And while there are some old posts on this forum on the topic, there isn't a whole lot of guidance. Worst case, I could revert to my dutch ovens, but I prefer not to do that. The Right Time To Score Your Sourdough Bread When Baking in a Dutch Oven. According to bread maker and scoring expert, Erin Slonakar, cast iron takes a lot of the guesswork out of baking sourdough bread. But since I had never tried to bake in a clay pot, my opinions about it was not worth muc… I’m sure you will find some useful information.) Lid on the entire time. No matter how hard I tried, I just couldn’t seem to bake a good loaf of sourdough bread. Baking with steam directly in your conventional home oven can be a challenging task. I'm going to be baking some 750g sourdough boules and some baguettes. 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. The results have been ok and the customers are happy but there is a lack of consistency and in the quality of the crust. 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. Turkish Bread. 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". Challah. I've been baking sourdough bread with a Rational combi for the last 3 months, & have had 'good' results. We thought it is time to share another sourdough recipe with you – because we love sourdough breads. They all seem to follow a set standard that is not an ideal for something that requires between 2 set points. I'm considering buying a combi now to replace my shambolic setup as space is a serious limiting factor and combis seem to be more practical in this regard. If you have the option to heat the top and bottom plates inside your oven, as well as use the fan-forced function, this is ideal. 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. 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. I am in the same situation and have got by with two convection ovens for the past two years in my shop to do sourdough, foccacia and baguettes. turn on “combi” setting for first 15 min, then turn off and evacuate any remaining steam without altering oven temp. I'll walk you through the buying process and what to look for when choosing a Dutch oven for baking sourdough bread. It doesn’t matter what shelf you use. Normally I would bake at 450 F, do you have any thoughts on where I would want to be in the Combi oven? Prepare your oven. For the best crust, place an empty cast iron frying pan on the oven rack below the stone to preheat. Baking Organize your oven so one rack is in the middle, with another rack directly underneath it. This gives a good golden brown colour to the loaf and a thick, crunchy crumb, which is what I am going for. This is our second one that was baked in a dutch oven. Bake sourdough bread on a baking stone whenever possible. If you don't have a steam setting I'd load some pullman loaf pans with boiled and cleaned lava rocks. It is even more fascinating when you see what this fluid dough became when baking it. Pain Au Levain is the perfect guinea pig for our steam tests. And let me know if you come up with something genius that works :). As long as you do not crowd the loaves, allowing enough air flow between. It performs the baking process by trapping the steam while the dough bakes and it creates a beautiful crust. Baking sourdough in a Dutch Oven will give you superior oven spring, a delicious thin and crispy crust and a light airy crumb. The consistent environment provided by your Dutch Oven will give you the closest result to baking your sourdough in a professional baker’s oven. Sounds like your lacking steam. 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. Most recently was a disastrous attempt at Breadmaker Sourdough, as you can see. By baking your bread in a Dutch oven causes the bread to rise about 1.5 more than bread baked in the oven in a regular way. Baking with steam directly in your conventional home oven can be a challenging task. Does any have any experience with this type of oven that you can share? I hear that you normally use a lower temp. Dust the top of the loaf and gently rub it over the entire surface. View Recipe. But I'm not satisfied with the oven spring I'm getting. I've been doing some reading and it seems that using one of these ovens to bake may cause some technical challenges when baking bread. Leave out on the bench for 1 hour then place in the fridge overnight. 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. The key to a great crust with blisters is a load of steam when you start your bake. If you are working with sourdough starters, this is a great recipe to see what your sourdough starter is capable of! 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. On the first 10 min of baking I put a baking sheet with boiling water and remove it after then cook until a dark crust forms. 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. Baking Organize your oven so one rack is in the middle, with another rack directly underneath it. But! It will be interesting to see which method works better. Wonder if I'm doing something wrong? 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. The Fresh Loaf is not responsible for community member content. Some seem to be easily achieved with good results, others are terrible and really don’t do the job as they are based on inaccurate understanding of the role and effect of steam on bread dough. Professional baking ovens have steam on tap. There are lots of people out there, claiming that a clay cooker is a perfect substitute for a dutch oven. When I first got into baking with my own sourdough, I tried all kinds of ways to make good bread. 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. The absolute most important thing when baking simple sourdough bread is to have a super bubbly, active starter. I'm going to be baking some 750g sourdough boules and some baguettes. Or the bottoms may become overly crustily-thick, or even burn at 450 degrees. This dutch oven sourdough … To start make the base dough by whisking together the flour, yeast and water. Pop the lid back on (it doesn't matter if the baking paper is poking out) and quickly get it back in the 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. And atleast with ours it wont activate the steam function over 100 degrees celsius so theres no luck getting help from that one either. Good evening, I own a small restaurant that recently started making our own sourdough. I have a Miele DCG 6700 combi … You have to use it on convection only and 450F (220C) is probably enough on the temperature front. Using an oven light for baking bread will go a long way for keeping temperatures constant. Time Schedule. Stage 4 – The Baking. or know of any resources? Remove the lid and lower the dough into the dutch oven or crockpot using baking paper. Setting shaped bread on baking parchment before baking helps prevent unwanted hardening or burning of bottoms, especially for french baguettes. Also for easy sliding without misshapening when transferring onto a heated oven tray for baking. Some seem to say you can, others don't seem to have much success. Duch oven cast iron walls will maintain and distribute a constant heat, making your bread to rise. Hello Cielkaye, If you do a search there are any number of discussions about this topic. For baking bread, the best oven is the one you know best. This heavy work produces something called oven spring, in which bread rises a bit more in the oven, giving bread a nice, light texture. Some oven models allow users to select the percentage of humidity to add when using combi settings. 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. Now to confuse you more. Place a half-sized baking sheet on the lower rack. Creating in the kitchen is equally as satisfying to me as DIY is. No matter how hard I tried, I just couldn’t seem to bake a good loaf of sourdough bread. Our test bread is the Pain Au Levain recipe used in our Baking School. New comments cannot be posted and votes cannot be cast. This lovely sourdough bread has a mild flavor and a wonderfully open crumb. As of yet I haven't found what I need on Google. All you do is whip up the dough and let it sit overnight to rise. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Turn the oven to 500℉ (260℃). Making good bread just doesn’t come easy to me. 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. 10 Genius Ways to Bake Better Sourdough Bread | Real Simple Preheat At least 45 minutes before baking, heat your oven to 250°C / 480°F with your dutch oven or large crockpot inside. I'm looking at renting a commercial kitchen to do some baking, but I've run into a snag. You will only be able to take advantage of the steam in the examples of the bread types I'd briefly pointed to. 228 users have voted. Learn how to shape a boule (round) and bake sourdough in a traditional 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. From my experience, a Combi will cause you just as much grief as your current set up. Love the aroma, taste, and texture of homemade bread? Sourdough baking is exciting for me every time I make a loaf of bread. There is never an ideal oven as far as rack placements. Unless it is a very special composition bread which requires lighter crust, use cold lower or bottom. But! Fave . The largest issue is the intense amount of wind in the chamber. I tried pretty much everything i could think off with our rational ovens. 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. View Recipe. Just your preference. Steam. However, if you instead to use a fan oven, follow instructions below. While your dough is in it’s cold ferment stage in the refrigerator, it will develop a dry skin. 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. Creating in the kitchen is equally as satisfying to me as DIY is. At least 45 minutes before baking, heat your oven to 250°C / 480°F with your Dutch oven or large casserole dish, and their lids, inside. Yes, I may be getting a bit excited about a loaf of bread. (BTW I am trying this one again this weekend using some new things I have learned). In the video we baked it in a combi steam oven using the automatic bread settings. The first one can be found here. About 40 minutes into the preheat, boil some water in a teakettle. I would strongly argue to reconsider getting a Combi vs your current setup. I'll start with the combi mode for ~25 minutes and then try and "vent" and finish with the forced air. 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. Unless you experiment per recipe, it is not as viable for normal bread baking. The second heating element above gives us a slightly more even heat and quicker preheating time. 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. Sourdough baking is exciting for me every time I make a loaf of bread. In this video you will learn how to make a Sourdough Baguette Cooking With Steam - Join home cooks the world over and become a better cook! Baking bread baked in a Dutch oven will make your baking process much easier and will be much more accurate in your end product. We thought it is time to share another sourdough recipe with you – because we love sourdough breads. If you do not score your bread properly you will have a bread that has bursts in unwanted places. This is our second one that was baked in a dutch oven. 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. Replace the lid and bake for 30 mins. There’s no fussing with trays of boiling water, no wondering at achieving the right amount of steam in the oven. This is great for large bread types, particularly very moist dense bread mixtures and large bread sculptures to achieve an even color outside without burnt spots. 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. 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. What mode should I use on the first 10 min while my baking sheet with water steaming there. Making good bread just doesn’t come easy to me. All original site content copyright 2020 The Fresh Loaf unless stated otherwise. Basque Cheesecake. Scoring your bread as we know is essential. I have the same make of Combi at my workplace st have had poor results in making bread. Turn the sourdough dough loaf out on to a baking tray or hot baking stone. 7. There are lots of people out there, claiming that a clay cooker is a perfect substitute for a dutch oven. 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'll give your method of following roughly the same timing for the boules as I would in a conventional oven. View Recipe. 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? For me that saves 20 mins of time for the oven to heat up, for others it may be longer. When I first got into baking with my own sourdough, I tried all kinds of ways to make good bread. Bake Press question mark to learn the rest of the keyboard shortcuts. Next, we'll use the same recipe at home to test various baking and steaming methods. 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. If you have the option to heat the bottom plates inside your oven, as well as use the fan-forced function, this is ideal. For me that saves 20 mins of time for the oven to heat up, for others it may be longer. In fact, it has become an obsession of mine, but along the way, I have had questions and challenges. View Recipe. For all breads, the ideal is good oven spring without bottom burning nor tops setting before full rise. To get an ok result I would be moving loaves from the bottom to the top in sequence to get oven spring (heat from below on the bottom shelf) while I found blocking a down draft with a tray the thing that had the biggest impact. Breads & Baking. Good luck! 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. 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%. I love to create, build, and DIY but I also love to bake and to cook. For what it's worth, our test kitchen ovens are all 30" wide and mostly electric. Convection ovens, gas ovens and combi, by nature, aren’t meant for bread or at least the quality that’s discussed on this website. There is no right or wrong answer. Now there are home ovens that are “steam ovens,” but the ones I’ve looked at are incredibly small. Remove Open the … BAKING SOURDOUGH BREAD IN CLAY COOKER VS DUTCH OVEN. Hi Christine, Glad I was able to help a wee bit. My oven has different modes where it can release the heat only from the bottom or top, but it can also do both. Lid on the entire time. 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. Unlike using boiling water, for longer proofing, there is no need to refresh anything. Flour, score or glaze as required and put into the preheated oven. Position the Dutch oven directly above the barrier pan or stone, this will help keep the bottom crust from getting too dark! The Key to Sourdough Success. Or combo cookers? 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. 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. Things to know before you start. Good evening, I own a small restaurant that recently started making our own sourdough. Turn it all on! 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. I'll start with the combi mode for ~25 minutes and then try and "vent" and finish with the forced air. The first one can be found here. This no-knead dutch oven sourdough bread method is a really easy way to get fantastic bread time after time. It used to be simple: gas or electric. 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. turkeys, all large meat roasts (also no need for constant bastings), certain types of fruit pies and also custardy and steamed puddings. 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. Turn it all on! 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 took the plunge and bought one in my early days of sourdough bread baking and it made THE BIGGEST DIFFERENCE to my bread than any other tweaks I was making at the time. Look at this beautiful sourdough bread with 70% hydration baked in dutch oven! View Recipe. 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. 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. The way it works is keeping the crust moist which prevents it from prematurely setting and limiting oven spring. 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. Id recommend using durch ovens for baking them, but thats gonna get tedius on a higher scale. that's the technical challenges they are referring to. Bake Carefully take the dutch oven or crockpot out of the oven at baking time. I am using 100% steam for 10 minutes or until it stops the oven spring. I own a small restaurant that recently started making our own sourdough. … Parmesan and Gruyere Gougeres. 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. Most recently was a disastrous attempt at Breadmaker Sourdough, as you can see. 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. Once it's in, set your timer for half an hour. Baking for me is one of my escapes. Any feedback from your experience would be great.
2020 baking sourdough in a combi oven