Fabulous! Thank you for making and uploading this. We are just going fulltime RV living and I want to start doing healthy sourdough bread. We don't have an oven in our RV, just a microwave/convection oven ,and a small toaster/air fryer. So this exactly what I was looking for to get started!
Great video! I’m a home bread baker and bake all kinds of breads and rolls. Part of that is Artisan breads including sourdough. I use a similar method, but I mix & do 3 S&F’s after supper. Cover and bulk ferment overnight. Shape, proof & bake in the morning. What I haven’t done yet is bake in a toaster oven, but that’s coming. I just purchased an XL toaster oven and made Ciabatta when we had hotter weather. I don’t use the oven during the summer, so use other means to bake, including the air fryer. I now want to try baking a boule in the toaster oven.
Exactly what we've been searching for! Interesting use of the microwave and of two cast iron skillets (instead of a dutch oven) Excellent job - never would have guessed that this was your first RUclips upload.
Great video! I'm downsizing from an apartment to a camper, so oven adjusting help is an unmet need on youtube. You spoke clearly and the recipe was easy to follow. I liked you decision to show real time kneading speed because it's much more....like...true to follow? Idk I'm not second guessing as much now. Thank you for this awesome video and good luck with future uploads! :D
Chef Watson! This is just what I have been looking for! I only have a toaster over, and I can only put the bottom half of my Dutch oven in the oven with a piece of foil over the top. Consequently, my sourdough loaf turns out gummy every time. I’ve felt it might be the lack of appropriate heat, or the humidity here in Florida. I’ll try it again with my two iron skillets and see if it will make a good loaf. I had such a hard time making my starter, but finally have a happy little girl I’ve named Roxie. I made it with King Arthur Organic Rye flour and King Arthur AP flour, along with water. If I can finally make a non-gummy loaf, I will be SO happy! Thanks for your expertise!! 🙏🏼♥️🙏🏼
what a wonderful informative video you are definitely good, especially that i was looking for a toaster oven sourdough bread baking in a toaster oven...however you may wish to experiment with a 45 degree, or even an almost horizontal surface score cutting angel in stead of the 90 degree for better oven spring and a nicer shape to the rise...thank you once a gain...otherwise perfect your recipe delightful
Great job Justin! I'm so happy you showed the kneading technique for this gentle dough. I'm not from Vermont, but I also prefer King Athur flour. It's like the difference between fresh herbs and dried (thank God Costco has it in 25 lbs. bags). By the way, you have a great voice for instructional videos. Bobby Flay and company take note; this guy can do a lot more than sourdough bread.
Thanks for watching! I was trying to figure out if the top-down 1st person view was the best way to film this or if others would prefer to see my face and talk to the camera. I feel this style is good for instructional recipes but perhaps not quite as entertaining.
@@chefjustinwatson2986 For what it's worth, I'd say stick with the off-screen narration. I'm sure you're a charming guy, but I think most people are really looking for the techniques, which I think you describe very well. If this is your first go at a cooking video, you're off to a flying start!
I just happen to run across your video. You have a good presentation voice. I’ve been making sourdough for more than 50 years and I have evolved a long way in my journey and RUclips definitely makes it easier to share ideas. In the 1970s most of the commercial bakeries around San Francisco we’re at around 70% hydration. First your hydration level is too high for that flour. Probably should be down around 70 to 72%. For that brand flour. The second thing you could improve is your second pre-shaping really inadequate especially at that hydration. You do the two things that I suggested and the height of your loaf will be 50% higher. 😅
I have seen many methods and one which autolyse dough first before adding starter. I'm wondering what difference does that makes compare to add starter and dough in one go? Your oven is set to convection bake does that means bottom heat only or both bottom and top heat turn on?
To make two mini loaves total time is about 6 hours but that may vary depending on temperature and humidity in your kitchen. Thanks for watching and commenting. Good luck with your bread baking.
Hi Justin Thanks for the video. I'm looking to buy a Sage Smrt Oven Pro 2400W oven to make bread in. What did you use? And do you have a view about the Sage Smart Oven Pro? Thanks!
Hi Barara, thanks for watching and commenting on my video. I used a budget friendly Waring oven that had a convection setting on it. I am not familiar with the Sage ovens but from the brief research I did they seem to have good reviews. I do have a colleague with a Breville oven that looks very similar and has given it great reviews but they are high end options. Hope this helps and good luck with your bread baking! Chef Justin
I've never made bread in my life. i have a toaster oven though. And this method of yours seems do-able. One question: why steam it in the microwave prior to putting it in the oven?
Thanks for watching. The purpose of the microwave is to create a make shift "proofing box" with a warm and high humidity environment. This speeds up the rise a bit. Authentically sour dough is typically slow proofed overnight under refrigeration but this is a way to accomplish everything in one day.
Thank you! Your video is withstanding the test of time. Glad I have the opportunity to watch.
Just what I was looking for, so I would not heat up my kitchen in the summer!!
Great video!
Excellent video! Very clear instructions, easy to see as you perform the steps. Best sourdough instructions I've seen or read so far. Thank you!!
Fabulous! Thank you for making and uploading this. We are just going fulltime RV living and I want to start doing healthy sourdough bread. We don't have an oven in our RV, just a microwave/convection oven ,and a small toaster/air fryer. So this exactly what I was looking for to get started!
INTERESTING process, to say the least! 🥣
Great video! I’m a home bread baker and bake all kinds of breads and rolls. Part of that is Artisan breads including sourdough. I use a similar method, but I mix & do 3 S&F’s after supper. Cover and bulk ferment overnight. Shape, proof & bake in the morning. What I haven’t done yet is bake in a toaster oven, but that’s coming. I just purchased an XL toaster oven and made Ciabatta when we had hotter weather. I don’t use the oven during the summer, so use other means to bake, including the air fryer. I now want to try baking a boule in the toaster oven.
Exactly what we've been searching for! Interesting use of the microwave and of two cast iron skillets (instead of a dutch oven)
Excellent job - never would have guessed that this was your first RUclips upload.
Glad it was helpful!
Great video! I'm downsizing from an apartment to a camper, so oven adjusting help is an unmet need on youtube. You spoke clearly and the recipe was easy to follow. I liked you decision to show real time kneading speed because it's much more....like...true to follow? Idk I'm not second guessing as much now.
Thank you for this awesome video and good luck with future uploads! :D
Very informative! Looking forward to starting my sourdough journey and watching more videos!
Chef Watson! This is just what I have been looking for! I only have a toaster over, and I can only put the bottom half of my Dutch oven in the oven with a piece of foil over the top. Consequently, my sourdough loaf turns out gummy every time. I’ve felt it might be the lack of appropriate heat, or the humidity here in Florida. I’ll try it again with my two iron skillets and see if it will make a good loaf. I had such a hard time making my starter, but finally have a happy little girl I’ve named Roxie. I made it with King Arthur Organic Rye flour and King Arthur AP flour, along with water. If I can finally make a non-gummy loaf, I will be SO happy! Thanks for your expertise!! 🙏🏼♥️🙏🏼
Gummy means the dough isn’t getting enough moisture when baking… I have never use a Dutch oven to make bread just a pan of water and a pizza pan
I made this exactly as shown and it turned out great.
Good video!
what a wonderful informative video you are definitely good, especially that i was looking for a toaster oven sourdough bread baking in a toaster oven...however you may wish to experiment with a 45 degree, or even an almost horizontal surface score cutting angel in stead of the 90 degree for better oven spring and a nicer shape to the rise...thank you once a gain...otherwise perfect your recipe delightful
Loved it! Thanks for sharing.
Great !!!!!
Thank you!
Greetings from Alabama.
Newbie watching and learning.
What heat/ toaster oven??
Wishing u success🎉
I love this video! It’s super easy to follow along. And I made my first sourdough bread!! Not as intimidating as I thought. Thank you!
I'm so glad!
Great job Justin! I'm so happy you showed the kneading technique for this gentle dough. I'm not from Vermont, but I also prefer King Athur flour. It's like the difference between fresh herbs and dried (thank God Costco has it in 25 lbs. bags). By the way, you have a great voice for instructional videos. Bobby Flay and company take note; this guy can do a lot more than sourdough bread.
Thanks for watching! I was trying to figure out if the top-down 1st person view was the best way to film this or if others would prefer to see my face and talk to the camera. I feel this style is good for instructional recipes but perhaps not quite as entertaining.
@@chefjustinwatson2986 For what it's worth, I'd say stick with the off-screen narration. I'm sure you're a charming guy, but I think most people are really looking for the techniques, which I think you describe very well. If this is your first go at a cooking video, you're off to a flying start!
No face it's perfect already with how you did it. It was substantive and no destruction from lots of unrelated info.
I just happen to run across your video. You have a good presentation voice. I’ve been making sourdough for more than 50 years and I have evolved a long way in my journey and RUclips definitely makes it easier to share ideas. In the 1970s most of the commercial bakeries around San Francisco we’re at around 70% hydration.
First your hydration level is too high for that flour. Probably should be down around 70 to 72%. For that brand flour. The second thing you could improve is your second pre-shaping really inadequate especially at that hydration. You do the two things that I suggested and the height of your loaf will be 50% higher. 😅
Looks great!
This was so helpful, thank you!
Glad it was helpful!
Excellent! Just the sourdough video I was looking for!
And great production values too. Excellent job. Keep 'em coming! 👍👍👍
Thanks so much!
Hey Justin, it’s Duncan. A cool video idea would be proper knife skills and maybe how you cut common fruits and vegetables for dishes.
Great idea!
Beautiful. That's a lot
Excellent video and explanation. Can half of the dough be frozen?
Regarding the use of Salt use non-iodine based Salt. The Iodine works against the yeast!
Well done!👍
Thank you
Can I place the small boule on the toaster oven rack with water inside?
Amazing video have you tried using a small Pyrex station? Those are perfect for toaster ovens.
I have not tried the Pyrex, but will definitely have to try it. Thanks for the advice!
@@chefjustinwatson2986 good luck!
I couldn't find anything on 'pyrex station'. Could you elaborate or post a link? Thanks. 😁
can you make it in tabletop mini oven?
I have seen many methods and one which autolyse dough first before adding starter. I'm wondering what difference does that makes compare to add starter and dough in one go?
Your oven is set to convection bake does that means bottom heat only or both bottom and top heat turn on?
It used both top and bottom but has a fan that circulates the heat for a more even heat. When uncovered it tends to brown quicker as well.
Chef Justin, your recipe looks easy to follow. Do you need to preheat the microwave oven for the proofing?
Thank you! I'm going to give this a try in my toaster oven. What is the total time from start (starter ready)to finish?
To make two mini loaves total time is about 6 hours but that may vary depending on temperature and humidity in your kitchen. Thanks for watching and commenting. Good luck with your bread baking.
What’s the size of your toaster oven?
Is the loaf high enough to make a sandwich?
Ditto what Diane said
Hi Justin Thanks for the video. I'm looking to buy a Sage Smrt Oven Pro 2400W oven to make bread in. What did you use? And do you have a view about the Sage Smart Oven Pro? Thanks!
Hi Barara, thanks for watching and commenting on my video. I used a budget friendly Waring oven that had a convection setting on it. I am not familiar with the Sage ovens but from the brief research I did they seem to have good reviews. I do have a colleague with a Breville oven that looks very similar and has given it great reviews but they are high end options. Hope this helps and good luck with your bread baking!
Chef Justin
I've never made bread in my life. i have a toaster oven though. And this method of yours seems do-able.
One question: why steam it in the microwave prior to putting it in the oven?
Thanks for watching. The purpose of the microwave is to create a make shift "proofing box" with a warm and high humidity environment. This speeds up the rise a bit. Authentically sour dough is typically slow proofed overnight under refrigeration but this is a way to accomplish everything in one day.
Clean up your oven lol