Thank you! I probably have another 15.000 days to live. I want to use these days to enable as many people around the world to bake amazing bread at home. This way I hope to have a tiny positive impact on our planet. Bread baking knowledge should be available to everyone, free of charge. The best way to do that is to not run theBread.code(); commercially. My main job is what earns me the money to cover my running costs. Support from the community enables me to focus more on my mission and teach even more people 🙂.
That's actually one of the most POWERFUL marketing moves there is. Personalized info as a gift makes the mind want to return a gift. Im not saying he's purposely using it, but. It's great for business and kudos to him.
please explain in Germany or any country how you can save money, you buy ingredients, then you use energy to bake then it costs more than the bakery , if you explain how I can save, your a genius , thanks
@@LordTimothious Thanks. Some years ago I was in a corporate job. I was earning good money - but was unsatisfied with the little impact my work has (except making shareholders a lot richer). I decided to take a 6 month sabbatical - became an educated pizza chef in Naples and then re-arrange my life. 3 days per week are about making money to live, 2 days per week are just my random theBread.code(); hobby. I know it's a bit idealistic - but I will see where this takes me.
I've been baking with sourdough off and on for 20-30 years but consistently now for about 6 years. Your "stiff starter" video came onto my feed and I gave it a try. Pleased to say my starter is improved. Lately I've baked a small loaf in a cereal bowl with matching bowl over for steam. A diy baking cloche. Baked in my toaster oven. Just enough fresh bread for my husband and I for one day. Making one loaf (200 grams flour) a day. Perfect. Thanks for inspiring me to switch up my game.
We´re so glad to have you back, Hendrik! :) And guys, I actually got to meet this super nice person in person! Buy his book, it´s amazing. Sharing people like this is SO worth supporting.
I have been baking sourdough bread since I was three years old(with the help of my grandmother at that time), which means I have 43 years of experience as a sourdough baker. I learned something new while watching your informative video-thank you so much! ❤ My grandmother always kept a sweet stiff starter and a regular stiff starter in the refrigerator. She would start a new batch from the stiff starter at room temperature on the counter, usually the same day or for overnight loaves. She was an amazing woman. Thank you for sharing your knowledge!❤
Thank you Michael! I appreciate it. Writing the book has been one of the best moments of my life. Seeing all this knowledge turn into the beautifully designed book, then the community peer reviewing the whole content - wow. This truly has become a master piece. One of the issues I do not like is the international shipping. Just the other days 200 books were returned to my place because of something being wrong with the customs declaration. Right now the whole book printing/shipping has been subsidised by me with earnings from the previous years. The design, printing and shipping has been more expensive than expected. But - I really wanted to make sure that each book is truly perfect. However - each order helps me to reach break even. So - I highly appreciate your support. Thank you Michael.
I can’t stress how helpful this video and his book is! I open baked in my main oven the first time following another RUclips video and got an oaky loaf. I thought it was because the temp was too high and the crust formed before full spring. But turned out it was the fan! No one I’ve seen has ever stressed that before! So I moved to my lower oven which doesn’t have a fan and I got AMAZING oven spring! I guess the inverted tray helped too since when I took it out I heard a sizzling noise (?). Totally awesome video!
Glad to see new content from you. Your diagrams are much improved. I have been using this method for over three years now with great results. Now my scoring and final shaping are still a work in progress. Greetings from Canada
I just started baking at the age of 66 yrs. I find it a very pleasurable activity, sour dough and baking. So many videos with different approaches. So, finding what I like and what works best. Thank you for the very informative presentation.
9 месяцев назад+5
I'm been using this method for a while now (from a past video of you) and really love it, it's easy, and with amazing results. And the best part is, that we can bake more than one bread at a time!
Thank you! I agree. It also works nicely for baguettes, buns, everything. Random site note: Even steaming a cheese cake is great so the top layer doesn't crack. I have never had a single cheese cake crack on me using this method.
Very timely and thank you very much for the great tips. For the past year, I have perfected my sourdough starter and my bread making skills. My baking results have been mixed and the bake was the one skill, I felt, I needed to improve and master. I had 2 loaves in the fridge ready to bake and decided to give your method a try. It worked like a charm and I am pleased with the results. Your instructions are clear and no detail is missing. Thank you very much and happy baking.
Thank you for the video. I'm baking rye wheat bread in a form and always had the issue with a burned top. This setup with the inverted tray not preheated solved the issue. Been following you since the corona time and been learning a lot. Thank a lot.
Switched to a stone recently to reduce bake time. I was also having difficulty figuring out oven spring with my Dutch oven. I watched a video you made about temperature and steam, then I used the inverted tray this morning and my loaves are FINALLY nice and plump. Such a brilliant method- thank you!
I still yet need to find a way to reproduce the blisters. Sometimes I get them, sometimes I don't. I suspect it must be related to fermentation times and steaming.
What a beautiful Bread , you have made in the oven. I will try your recipe, and see how my bread , compares to the look of your beautiful colourful bread. Your bread looked so delicious and filled with warmth. Thank you for demonstrating your technique on making bread from scratch. 🧡⭐️🧡. Thank you ever so kindly. 🌟 ⭐️ 🌟 🌟 🌟
Seit dem ich deine Videos gucke sind meine Brote so viel schöner geworden! Ich musste mir auch einfach dein Buch kaufen weil du mir so viele tolle Tipps gezeigt hast! Danke für alles .. durch deine Videos und die super entspannte stimme backe ich wieder jede Woche Brot für Freunde und Familie ♥️ Danke danke danke
Great to see a video from you again. Most of the ovens in North America constantly vent the steam, so this doesn't work. I bake on a steel with a very large roasting pan so I can fit 2 large loaves at once.
Perfect! This works. In the extended version of the video (ko-fi.com/s/8520df9762 - just enter 0 and submit) I talk about that trick. I have been using large turkey roasting pans before - they do wonders.
I came to do the same thing with the inverted tray a while back because the heating element was too intense and burning the bread before it had baked -- but I was still having a problem with getting a good spring. Your comment on the fan I think is the insight I will take away! I figured it might be best to circulate the air but never thought that it would be removing the steam. I also don't use rocks but will have to look into that too. Good tips, thanks!
U r the one of my favorite youtube bread bakers :)! I'm glad that I found your channel, I learned so much about gluten, yeast, sourdough. My Bread isnt perfect it improved A LOT by your infos etc! Keep goin bro!
Thank you for the info. Very useful. What I do is put the dough in the oven on the pizza stone, then turn off the top element and keep the bottom element on only. This makes sure the water starts very hot and steaming from the bottom with no heat hitting the bread directly from above. After 20 min, I remove the water tray and turn on the top element to get some color on the bread and that's it. No need for the upside down tray.
I haven't made any bread trying this method yet, but it seems like a great way to avoid having to use a dutch oven to trap steam. This way I can use my pizza steel, roasting pan, and baking sheet to get the same results and cook two loaves at once for less effort. Thanks for the great idea.
I enjoy your tips, especially the turning of the bread to brown on bottom. A steam oven looks to be the answer to getting the best rise and especially the inverted tray above the bread
So glad you are back! I bake two loaves at a time yesterday using two Lodge cast iron Dutch ovens. Two fit nicely in my oven, which is wider and slightly more shallow than many others. Like another commentator says, most ovens in America vent steam (even though it is a Japanese brand). That explained why my attempts to use the inverted tray system failed for me.
Just a comment on the rocks in the steaming tray in the video. You seem to be using solid rocks! The correct material are the porous lava rocks which are used in saunas and gas BBQs. The porosity gives steadier steam. Please forgive me if I have mis-identified your rocks.
Very good point about sourdoug bread baking. I made my first loaf today. It turned out great except the oven was on fan mode and the crust formed to soon so the rise wasn’t as good as I hoped for.
I love your content so much!!!!!!! I saw you hadn’t put on a video in a while, and I was actually worried about you 😮! I’m so glad to see you posting more content!!!!! ❤️🥖❤️🥖❤️🥖❤️🥖❤️🙏❤️ Your videos always make me smile and help me make better bread ❤️
Thank you Melissa! I was focusing on finishing the book. It will take a while for me to make another video - I need to finish shipping all the books first and can then dedicate some more time on videos with good conscience.
I love your videos as a beginner to sourdough. I do use a Dutch Oven but out of desperation if made a loaf in a Romertopf clay pot (soaked in water) and it turned out amazing, maybe due to the moisture. And it wasn't quite as heavy.
I don't have a Dutch oven but I do have a big metal mixing bowl that fits perfectly over my cast iron skillet. I pop a couple of ice cubes in before I close it all up and put it back in the oven.
First watched your videos during the pandemic. Your English, while good then, has improved to the point that I can barely detect your accent; good job. And thanks for all the good info!
Just a note for other folks that have ovens with always on fans. You can still use the method described in this video, just switch your oven off at the wall once it's up to temp and you've placed your dough in. It's been working well for me! Switch oven back on and remove water trays after 20-25min.
Love that are plugging your book! And that you offer it for free but can also purchase it. I bought mine over the weekend and am so excited to get it :)
Thank you - I appreciate the support. We are running a trial run again this week with international customs. Then hopefully all of them can be shipped shortly :)
Thank you! Just a bit longer. Last week 200 books were returned to me for international customs reasons. We are doing another trial run again this week to see if it can be fixed. 🤞.
Great trick I will add to my arsenal. If your oven, like mine, has the fan always on, you can try pre-heating to max temperature, then after loading the dough unplug the oven (just turning it off might not stop the fan) : It will still be at good baking temperature for around 15mn, giving it time to spring with loads of steam… then plug it back.
I use one of those large, deep aluminum baking pans which are high enough to allow the bread to grow even sitting more or less right on the baking stone/steel, as long as the pan is larger than the baking stone/steel, or you use some kind of spacer, the steam can get in just fine, our oven doesn't have the ability to take a large tray like that and slide it into place, but also our oven doesn't use it's top element unless we set it to broil. Every oven is different but the idea is the same, trap the steam as much as possible.
Thank you so much for sharing your knowledge, I was about to give up on Sourdough bread due to baking frisbees. After watching your videos I realized my starters were too acidic & my timings were way off. Long story short I baked my best ever loaf tonight!! thank you from the UK 👍
Hi Hendrik, Thank you very much for sharing this video..... I will test this oven tip the next time i am going to bake my breads. Maybe i can bake 2 at a time.... that would be great. Greetings from Holland.
I started baking bread two months ago and I am truly grateful for your videos. I see that the hardcover book is sold out. Will you be offering them for sale again? I enjoy reading books on my computer when they are novels, science fiction, or whatever, but for a reference book like yours, I prefer to hold the book in my hands. I'm rather hoping to make it my bread bible, and write little notes to myself in the margins! A bread bible exegesis, perhaps! Ha!
I have an oven with a constant fan which you can't turn off, even when you turn the oven off, the fan will keep spinning until the oven has cooled down completely. My solution is preheating the oven with baling steel, and cutting the oven power or plug, then you steam the oven (using your preferred steaming method). There's enough residual heat for the first 15 minutes of the bake/oven spring. Results are amazing and power consumption is lowered.
I love that you're sharing a method that simplifies the process for many. Unfortunately, every home oven I've seen here in the US has a heating element on the bottom of the oven and 2 racks (3 would help!), as well as vents in the oven door that release all the steam. 🙄 Waiting patiently for my book! Looking forward to it!! 🥳
I do not have all the stuff needed to do this method, HOWEVER, I do have a silicone stand off meant for a pressure cooker, an electric kettle, and a dutch oven. I preheated the Dutch oven, but not the lid, for an hour in a 450F oven. I then set my kettle to boil. When the water was boiling, I turned my dough out onto a sheet of parchment paper, pulled the Dutch oven out of my oven, and put the silicone trivet in the bottom. I then poured in boiling water, then picked up the dough by the parchment paper, and dropped it on the trivet . I sprayed water on the cold lid and the top of the dough, put the lid on and popped it in the oven for 30 minutes. I took the lid off, and while my razor didn't slice the bread well (needs a new blade), I got my first oven spring with a 65% hydration dough! very happy! Oh, 10 minute timer went off, time to see if the crust is where I want it....nope, reset for another 5 and I'll check it then. I can see blisters though! I have to admit, this is not the only thing I changed, I changed my strengthen routine to match closer to what is suggested in another Bread Code video. This is also the first higher hydration dough I've left overnight in the fridge. I just pulled from oven, and the bottom is not brown, I pulled out the trivet and I put the bread back in the Dutch oven (on parchment still) on the (cold) stovetop for a bit to see if the bottom crusts up from the residual heat in the Dutch oven, but even if it doesn't, it's not a frisbee! Now the hard part. Waiting for it to cool before i make a sandwich with it :D
Thank you for the support Anders! So if you ordered it more than 1 month ago it should have arrived by now. If you ordered recently - it will take a bit longer. We first need to dispatch all the previous orders :). I appreciate your support to my cause!
I have always been checking the temperature after the entire baking process is complete. I can't wait to try checking the temperature before removing the lid of the dutch over.
Oven out for repairs. Hv a Dutch oven and a Halogen Turbo broiler though. Pls advise if I can bake on a dutch oven stove top? Dough on parchment will be placed atop metal trivets inside the dutch oven until full rise. Then transfer bread onto the halogen broiler for browning.
I agree with all the other comments. Until more hard copies are available, I'm happy to contribute $ to your channel. I've got the ebook but crave the hard copy. Please let me know when more are available. Cheers from Vancouver, Canada.
i was using this method couple days ago in my new 28L tabletop electric oven.. the challenge was just the space, i can't put the tray on the very top slot so i had to place it in the middle, luckily my dough didnt touch the tray bc my dough was pretty small (400g ish).. my mistake was i pre-heated the top tray so the crust form too quickly, so the end result had a pretty thick crust (still delicious tho).. i'm gonna try this method again next time also amazing video as always 🎉
I tried this yesterday and had great results. However, when I poured the boiling water into the 450 F pan at the bottom of the oven, the water, for lack of a better word "exploded". Much more than it looked like yours did at 4:24. Could it be because of the rocks in your pan?
I love your book! Thank you for all the detail and work that went into creating it. QUESTION: I have noticed that if I do the bulk rise OVERNIGHT in a leaked plastic bag, it will rise to double they size in 11-12 hours (from mixing….i have a cool house). If I make the same dough and do the bulk rise during the day, it takes 16-17 hours…even though the house is warmer during the day! The only difference is that during the day I check on the dough and open the bag every hour or 2. Does anyone know why this happens? I have not found the answer anywhere on the internet. My only clue is that I notice my starter deflates when I open the jar. Could it be that by opening in the plastic bag during the DAY, I am releasing some gases that help speed up fermentation? Has anyone else noticed this and does anyone have a scientific explanation?
At little more research, and I think this difference is due to keeping the CO2 trapped in and around the dough. This must enhance the fermentation process. Please let me know if anyone can explain this further.
Dear Hendrik, Today i did test youre techniques with the tray up side down..... it workt 🎉🎉🎉🎉... now i can bake 2 at a time. Thank you so much.... I wil buy youre book as a big thank you 🎁....do you ship to the netherlands ? i think so. greetings, Peter.
I do this also with my cakes fruit/ carrot and others but the steam works a treat like a perfect baguette it needs steam in a bain Marie not as hot as bread baking of course
Hello I have a question! I just bought a toaster oven that reach only 220°. I really want to make sourdough bread but I worry for my bread to be wet/ low spring/ whatever... Do you have any tips for low temperatures baking? Thank you
Hendrix, I would love to have your book in pdf. I live very far away and the cost of sending it to me must be high. I recently discovered you on the internet and I am delighted with the topic. I have become addicted to your breads.
Wow, 12 loaves at once in a home oven @ 6:14 !!! I have a heating coil on the bottom of my oven. Not sure if I should place a pan of rocks+water on top of it while it's turned on?
Oooh - that could be dangerous. Is it shielded with something on top - or is the coil directly exposed? If directly exposed I would not do it. Try 2 cheap turkey roasting pans as dutch oven replacement.
Amazing content once again. Thank you! Also, congrat on the new quality of the videos. They are short, concise and super clear. kudos to you! Here is an idea: re make some of the older video into shorter and more concise videos like this one. The information in those is extremely valuable but they are too long and repetitive (around 20 to 30min long). If you re make them into shorter videos, I think you will get a lot of traction in viewers... I don't know, it is just an idea. I just think that your channel is underrated and it should be known by more people. One way of making easier the spreading of your videos in this area of short attention span is to making them shorter.... Again, just an idea and once again thank you so much for this content!!
Thank you 👍. Generally the longer the videos the better for youtube if you manage to engage the viewers the whole time. It's a challenge. I found my peace by also recording an extended version which can not be found via RUclips but only my kofi page. This way I can create one more concise and one more in depth content piece 👍
@@the_bread_code Ahh, this makes a lot of sense. You know how the thing works, I am just a consumer of good info like your videos and wanted to highlight the great quality of the new format. Yet, of course, you know what is best for the channel. I'll keep spreading the word, you keep your good content going. Thanks again for all the hard work and dedications. Highly appreciate it.
Thank you! I always thought the steam was to form the crust, not to delay it! How wrong can one person be? (Very, apparently.) Thanks for straightening me out.
At about 4:10 you load the bread into the oven by inserting the rack with baking stone on it. Do you take the stone out of the over for loading the bread? Unless you use a cold stone, which I'm sure is not the case.
For those with the fan always on, I have had success by using two big pans for water, one deep (2+) and one shallower about an inch or so. Shallower pan leave in while heating and when ready add boiling water. Other deep pan leave out put boiling water add both pans to oven. Shallow pan boils right away deep pan starts around 10 mins. Shallow pan comes to a stop around 15 mins and deep pan boils to end. My oven cannot keep up with the moisture. Now will this harm the oven, beats me, but I get a pretty decent cook on the dough
Will try it! I am having nice results with my method but I already see I was making a mistake: I was turning the fan on. Bottom heat and fan. I should have used just bottom heat or bottom and top
Excellent explanation Hendrik! Very good content that keeps us well informed about details.May i have a question please?Am interested in lava rocks.Could you tell me which brand or kind of rocks are more suitable for keeping heat well distributed during the baking.
You offering your book for free makes me want to buy it! You are one of few good RUclipsrs that everyone should support! Amazing content as always 🎉
Thank you! I probably have another 15.000 days to live. I want to use these days to enable as many people around the world to bake amazing bread at home. This way I hope to have a tiny positive impact on our planet. Bread baking knowledge should be available to everyone, free of charge. The best way to do that is to not run theBread.code(); commercially. My main job is what earns me the money to cover my running costs. Support from the community enables me to focus more on my mission and teach even more people 🙂.
That's actually one of the most POWERFUL marketing moves there is. Personalized info as a gift makes the mind want to return a gift.
Im not saying he's purposely using it, but. It's great for business and kudos to him.
please explain in Germany or any country how you can save money, you buy ingredients, then you use energy to bake then it costs more than the bakery , if you explain how I can save, your a genius , thanks
I couldn't afford to purchase- tough I wanted to. I gave donation. Thank you for making your knowledge accessible.
@@LordTimothious Thanks. Some years ago I was in a corporate job. I was earning good money - but was unsatisfied with the little impact my work has (except making shareholders a lot richer). I decided to take a 6 month sabbatical - became an educated pizza chef in Naples and then re-arrange my life. 3 days per week are about making money to live, 2 days per week are just my random theBread.code(); hobby. I know it's a bit idealistic - but I will see where this takes me.
Thanks, actually an objectively useful and good video.
I've been baking with sourdough off and on for 20-30 years but consistently now for about 6 years. Your "stiff starter" video came onto my feed and I gave it a try. Pleased to say my starter is improved. Lately I've baked a small loaf in a cereal bowl with matching bowl over for steam. A diy baking cloche. Baked in my toaster oven. Just enough fresh bread for my husband and I for one day. Making one loaf (200 grams flour) a day. Perfect. Thanks for inspiring me to switch up my game.
We´re so glad to have you back, Hendrik! :) And guys, I actually got to meet this super nice person in person! Buy his book, it´s amazing. Sharing people like this is SO worth supporting.
Thanks Gro. It was a pleasure to meet up 🙏🏻
I have been baking sourdough bread since I was three years old(with the help of my grandmother at that time), which means I have 43 years of experience as a sourdough baker. I learned something new while watching your informative video-thank you so much! ❤
My grandmother always kept a sweet stiff starter and a regular stiff starter in the refrigerator. She would start a new batch from the stiff starter at room temperature on the counter, usually the same day or for overnight loaves. She was an amazing woman.
Thank you for sharing your knowledge!❤
I just bought the book. Your videos are some of the best I've seen on making bread.
Thank you Michael! I appreciate it. Writing the book has been one of the best moments of my life. Seeing all this knowledge turn into the beautifully designed book, then the community peer reviewing the whole content - wow. This truly has become a master piece. One of the issues I do not like is the international shipping. Just the other days 200 books were returned to my place because of something being wrong with the customs declaration. Right now the whole book printing/shipping has been subsidised by me with earnings from the previous years. The design, printing and shipping has been more expensive than expected. But - I really wanted to make sure that each book is truly perfect. However - each order helps me to reach break even. So - I highly appreciate your support. Thank you Michael.
I can’t stress how helpful this video and his book is! I open baked in my main oven the first time following another RUclips video and got an oaky loaf. I thought it was because the temp was too high and the crust formed before full spring. But turned out it was the fan! No one I’ve seen has ever stressed that before! So I moved to my lower oven which doesn’t have a fan and I got AMAZING oven spring! I guess the inverted tray helped too since when I took it out I heard a sizzling noise (?). Totally awesome video!
❤️ thanks for the kind comment
Glad to see new content from you. Your diagrams are much improved. I have been using this method for over three years now with great results. Now my scoring and final shaping are still a work in progress. Greetings from Canada
I just started baking at the age of 66 yrs. I find it a very pleasurable activity, sour dough and baking. So many videos with different approaches. So, finding what I like and what works best. Thank you for the very informative presentation.
I'm been using this method for a while now (from a past video of you) and really love it, it's easy, and with amazing results.
And the best part is, that we can bake more than one bread at a time!
Thank you! I agree. It also works nicely for baguettes, buns, everything. Random site note: Even steaming a cheese cake is great so the top layer doesn't crack. I have never had a single cheese cake crack on me using this method.
Very timely and thank you very much for the great tips. For the past year, I have perfected my sourdough starter and my bread making skills. My baking results have been mixed and the bake was the one skill, I felt, I needed to improve and master. I had 2 loaves in the fridge ready to bake and decided to give your method a try. It worked like a charm and I am pleased with the results. Your instructions are clear and no detail is missing. Thank you very much and happy baking.
Thank you for the video. I'm baking rye wheat bread in a form and always had the issue with a burned top. This setup with the inverted tray not preheated solved the issue. Been following you since the corona time and been learning a lot. Thank a lot.
Switched to a stone recently to reduce bake time. I was also having difficulty figuring out oven spring with my Dutch oven. I watched a video you made about temperature and steam, then I used the inverted tray this morning and my loaves are FINALLY nice and plump. Such a brilliant method- thank you!
We miss you and your videos! And my goodness... those blisters on the crust. Beautiful!
I still yet need to find a way to reproduce the blisters. Sometimes I get them, sometimes I don't. I suspect it must be related to fermentation times and steaming.
What a beautiful Bread ,
you have made in the oven.
I will try your recipe, and see how my bread , compares to the look of your beautiful colourful bread. Your bread looked so delicious and filled with warmth. Thank you for demonstrating your technique on making bread from scratch. 🧡⭐️🧡. Thank you ever so kindly. 🌟 ⭐️ 🌟 🌟 🌟
Seit dem ich deine Videos gucke sind meine Brote so viel schöner geworden! Ich musste mir auch einfach dein Buch kaufen weil du mir so viele tolle Tipps gezeigt hast! Danke für alles .. durch deine Videos und die super entspannte stimme backe ich wieder jede Woche Brot für Freunde und Familie ♥️ Danke danke danke
Great to see a video from you again. Most of the ovens in North America constantly vent the steam, so this doesn't work. I bake on a steel with a very large roasting pan so I can fit 2 large loaves at once.
That's how I do it as well, works pretty well.
Perfect! This works. In the extended version of the video (ko-fi.com/s/8520df9762 - just enter 0 and submit) I talk about that trick. I have been using large turkey roasting pans before - they do wonders.
Another video! This is great to show a friend that wants to start understanding baking better
Good to see you back!
I came to do the same thing with the inverted tray a while back because the heating element was too intense and burning the bread before it had baked -- but I was still having a problem with getting a good spring. Your comment on the fan I think is the insight I will take away! I figured it might be best to circulate the air but never thought that it would be removing the steam. I also don't use rocks but will have to look into that too. Good tips, thanks!
U r the one of my favorite youtube bread bakers :)! I'm glad that I found your channel, I learned so much about gluten, yeast, sourdough. My Bread isnt perfect it improved A LOT by your infos etc! Keep goin bro!
Thank you! Every homemade bread is a win :)
Thank you for the info. Very useful. What I do is put the dough in the oven on the pizza stone, then turn off the top element and keep the bottom element on only. This makes sure the water starts very hot and steaming from the bottom with no heat hitting the bread directly from above. After 20 min, I remove the water tray and turn on the top element to get some color on the bread and that's it. No need for the upside down tray.
So happy to see you release another video! Missed your content
Thank you Bikey!
I haven't made any bread trying this method yet, but it seems like a great way to avoid having to use a dutch oven to trap steam. This way I can use my pizza steel, roasting pan, and baking sheet to get the same results and cook two loaves at once for less effort.
Thanks for the great idea.
I enjoy your tips, especially the turning of the bread to brown on bottom. A steam oven looks to be the answer to getting the best rise and especially the inverted tray above the bread
Good to see you back! Thanks again. Can't wait to try it.
So glad you are back! I bake two loaves at a time yesterday using two Lodge cast iron Dutch ovens. Two fit nicely in my oven, which is wider and slightly more shallow than many others. Like another commentator says, most ovens in America vent steam (even though it is a Japanese brand). That explained why my attempts to use the inverted tray system failed for me.
Yep - in that case your approach is the best that you can take. Low budget option would be to use 2 large turkey roasting pans.
Good method! I also came up with this idea a couple of months ago and it's by far the best results I ever got
Great to hear! Same!
I tried this method today. And...wow! Definitely a game-changer. Thank you so much!
Good info - I am a seasoned sourdough baker but still learn some new tricks from you.!
Just a comment on the rocks in the steaming tray in the video. You seem to be using solid rocks! The correct material are the porous lava rocks which are used in saunas and gas BBQs. The porosity gives steadier steam.
Please forgive me if I have mis-identified your rocks.
Good point - thanks Kevin!
I was thinking the exact same thing about using the volcanic rocks.
THIS IS AMAZING!! The tips are such a game changer!!
Thank you for all the work you’ve put into this over the years!
Very good point about sourdoug bread baking. I made my first loaf today. It turned out great except the oven was on fan mode and the crust formed to soon so the rise wasn’t as good as I hoped for.
I love your content so much!!!!!!! I saw you hadn’t put on a video in a while, and I was actually worried about you 😮!
I’m so glad to see you posting more content!!!!! ❤️🥖❤️🥖❤️🥖❤️🥖❤️🙏❤️
Your videos always make me smile and help me make better bread ❤️
Thank you Melissa! I was focusing on finishing the book. It will take a while for me to make another video - I need to finish shipping all the books first and can then dedicate some more time on videos with good conscience.
I love your videos as a beginner to sourdough. I do use a Dutch Oven but out of desperation if made a loaf in a Romertopf clay pot (soaked in water) and it turned out amazing, maybe due to the moisture. And it wasn't quite as heavy.
Awesome video, glad to see you back to posting!
I don't have a Dutch oven but I do have a big metal mixing bowl that fits perfectly over my cast iron skillet. I pop a couple of ice cubes in before I close it all up and put it back in the oven.
Same - I use the lodge pizza pan. Then after 25 mins move to the rack to start loaf 2 (and reduce bottom over browning)
First watched your videos during the pandemic. Your English, while good then, has improved to the point that I can barely detect your accent; good job. And thanks for all the good info!
Sank you. I am trying haha. Maybe it's because I extensively watched the show "Yellowstone" 🤣
I can't wait to finish my premaster final exams and try making the sourdough bread for the first time! Thank you so much!
Just a note for other folks that have ovens with always on fans. You can still use the method described in this video, just switch your oven off at the wall once it's up to temp and you've placed your dough in. It's been working well for me! Switch oven back on and remove water trays after 20-25min.
Das funktioniert auch mit Ventilator die Luft wird nicht aus dem Ofen hinaus geblasen sondern bleibt in dem Ofen und zirkuliert dort
Thanks!
Love that are plugging your book! And that you offer it for free but can also purchase it. I bought mine over the weekend and am so excited to get it :)
Thank you - I appreciate the support. We are running a trial run again this week with international customs. Then hopefully all of them can be shipped shortly :)
Congratulations on the book!
Yes, I tried this from your previous video and works well! Thanks and looking forward to receive your book soon!
Thank you! Just a bit longer. Last week 200 books were returned to me for international customs reasons. We are doing another trial run again this week to see if it can be fixed. 🤞.
Great trick I will add to my arsenal.
If your oven, like mine, has the fan always on, you can try pre-heating to max temperature, then after loading the dough unplug the oven (just turning it off might not stop the fan) : It will still be at good baking temperature for around 15mn, giving it time to spring with loads of steam… then plug it back.
Genius idea! Loaf it!
Thank you very much for all the valuable information. It is very much appreciated. Keep up the good work.
Good to see you are back
Great video, a lot of helpful info. My bake game just levelled up! Thank you👌😊
thanks you hendrik for all your hard work and for keeping sharing with us, its really nice to see you back!, Kindest regards!
I use one of those large, deep aluminum baking pans which are high enough to allow the bread to grow even sitting more or less right on the baking stone/steel, as long as the pan is larger than the baking stone/steel, or you use some kind of spacer, the steam can get in just fine, our oven doesn't have the ability to take a large tray like that and slide it into place, but also our oven doesn't use it's top element unless we set it to broil. Every oven is different but the idea is the same, trap the steam as much as possible.
That's the key. If you understand the importance of steam - you can make it work. Thanks for sharing.
Good to see new content from you! Thanks
Thank you so much for sharing your knowledge, I was about to give up on Sourdough bread due to baking frisbees. After watching your videos I realized my starters were too acidic & my timings were way off. Long story short I baked my best ever loaf tonight!! thank you from the UK 👍
Wonderful!
Happy to see your new video! Such a great story. I'll try it definitely withy old 230max oven
Hi Hendrik,
Thank you very much for sharing this video..... I will test this oven tip the next time i am going to bake my breads.
Maybe i can bake 2 at a time.... that would be great.
Greetings from Holland.
Good tip on inverting the loaf if cooking on a baking stone.
I started baking bread two months ago and I am truly grateful for your videos. I see that the hardcover book is sold out. Will you be offering them for sale again? I enjoy reading books on my computer when they are novels, science fiction, or whatever, but for a reference book like yours, I prefer to hold the book in my hands. I'm rather hoping to make it my bread bible, and write little notes to myself in the margins! A bread bible exegesis, perhaps! Ha!
I have an oven with a constant fan which you can't turn off, even when you turn the oven off, the fan will keep spinning until the oven has cooled down completely.
My solution is preheating the oven with baling steel, and cutting the oven power or plug, then you steam the oven (using your preferred steaming method).
There's enough residual heat for the first 15 minutes of the bake/oven spring. Results are amazing and power consumption is lowered.
Excellent video and explanations, thanks!
Thanks you for sharing your knowledge.
Your book is amazing. Thank you so much!
oh my god...i think my oven fan is often on. No wonder all my steam method didn't work so well for Baguette! Thanks for reminding me of it.
I love that you're sharing a method that simplifies the process for many. Unfortunately, every home oven I've seen here in the US has a heating element on the bottom of the oven and 2 racks (3 would help!), as well as vents in the oven door that release all the steam. 🙄
Waiting patiently for my book! Looking forward to it!! 🥳
I do not have all the stuff needed to do this method, HOWEVER, I do have a silicone stand off meant for a pressure cooker, an electric kettle, and a dutch oven. I preheated the Dutch oven, but not the lid, for an hour in a 450F oven. I then set my kettle to boil. When the water was boiling, I turned my dough out onto a sheet of parchment paper, pulled the Dutch oven out of my oven, and put the silicone trivet in the bottom. I then poured in boiling water, then picked up the dough by the parchment paper, and dropped it on the trivet .
I sprayed water on the cold lid and the top of the dough, put the lid on and popped it in the oven for 30 minutes. I took the lid off, and while my razor didn't slice the bread well (needs a new blade), I got my first oven spring with a 65% hydration dough! very happy!
Oh, 10 minute timer went off, time to see if the crust is where I want it....nope, reset for another 5 and I'll check it then. I can see blisters though! I have to admit, this is not the only thing I changed, I changed my strengthen routine to match closer to what is suggested in another Bread Code video.
This is also the first higher hydration dough I've left overnight in the fridge.
I just pulled from oven, and the bottom is not brown, I pulled out the trivet and I put the bread back in the Dutch oven (on parchment still) on the (cold) stovetop for a bit to see if the bottom crusts up from the residual heat in the Dutch oven, but even if it doesn't, it's not a frisbee!
Now the hard part. Waiting for it to cool before i make a sandwich with it :D
Wish we had more convection ovens in homes in the USA 😪
I'll definitely be using this method with one baking steel and baking four loaves at a time 🔥
this is the method i am using, works perfect!!!
Thank you for sharing; yes this was very helpful! I will try this! 😊👍🏼🍞
I have ordered the book. Looking forward it to arrive.
Best regards Anders in Sweden
Thank you for the support Anders! So if you ordered it more than 1 month ago it should have arrived by now. If you ordered recently - it will take a bit longer. We first need to dispatch all the previous orders :). I appreciate your support to my cause!
Great video. I always like yours videos !
I have always been checking the temperature after the entire baking process is complete. I can't wait to try checking the temperature before removing the lid of the dutch over.
Nice to see new content from you! Gluten Tag!
Gluten Tag!
I see that you have tried everything possible to achieve the best result... have you tried a cold oven? I was amazed...
Can you please make a video on how to make pretzels, your videos are the only videos on RUclips that give me consistent and delicious bread!
Oven out for repairs. Hv a Dutch oven and a Halogen Turbo broiler though. Pls advise if I can bake on a dutch oven stove top? Dough on parchment will be placed atop metal trivets inside the dutch oven until full rise. Then transfer bread onto the halogen broiler for browning.
I agree with all the other comments. Until more hard copies are available, I'm happy to contribute $ to your channel. I've got the ebook but crave the hard copy. Please let me know when more are available. Cheers from Vancouver, Canada.
Wow! Thank's for the tips!!❤
i was using this method couple days ago in my new 28L tabletop electric oven.. the challenge was just the space, i can't put the tray on the very top slot so i had to place it in the middle, luckily my dough didnt touch the tray bc my dough was pretty small (400g ish).. my mistake was i pre-heated the top tray so the crust form too quickly, so the end result had a pretty thick crust (still delicious tho).. i'm gonna try this method again next time
also amazing video as always 🎉
free book is certainly appreciated
In the vast sea of horrible bread advice you are one of only a few really great sources of information. Greatly appreciated. 😊
I tried this yesterday and had great results. However, when I poured the boiling water into the 450 F pan at the bottom of the oven, the water, for lack of a better word "exploded". Much more than it looked like yours did at 4:24. Could it be because of the rocks in your pan?
So helpful video. Thank you so much for sharing your experience with us
Unfassbar wertvolles Video.
Danke dafür.
I love your book! Thank you for all the detail and work that went into creating it. QUESTION: I have noticed that if I do the bulk rise OVERNIGHT in a leaked plastic bag, it will rise to double they size in 11-12 hours (from mixing….i have a cool house). If I make the same dough and do the bulk rise during the day, it takes 16-17 hours…even though the house is warmer during the day! The only difference is that during the day I check on the dough and open the bag every hour or 2. Does anyone know why this happens? I have not found the answer anywhere on the internet. My only clue is that I notice my starter deflates when I open the jar. Could it be that by opening in the plastic bag during the DAY, I am releasing some gases that help speed up fermentation? Has anyone else noticed this and does anyone have a scientific explanation?
At little more research, and I think this difference is due to keeping the CO2 trapped in and around the dough. This must enhance the fermentation process. Please let me know if anyone can explain this further.
Nice to see you again in here.
Awesome as usual. It's been too long....you have been missed.
Thanks Ted!
Thank you! it is absolutely amazing information which i was looking for.
Dear Hendrik,
Today i did test youre techniques with the tray up side down..... it workt 🎉🎉🎉🎉... now i can bake 2 at a time.
Thank you so much.... I wil buy youre book as a big thank you 🎁....do you ship to the netherlands ? i think so.
greetings,
Peter.
I do this also with my cakes fruit/ carrot and others but the steam works a treat like a perfect baguette it needs steam in a bain Marie not as hot as bread baking of course
Hello I have a question!
I just bought a toaster oven that reach only 220°. I really want to make sourdough bread but I worry for my bread to be wet/ low spring/ whatever...
Do you have any tips for low temperatures baking?
Thank you
Hendrix, I would love to have your book in pdf. I live very far away and the cost of sending it to me must be high. I recently discovered you on the internet and I am delighted with the topic. I have become addicted to your breads.
Great tips, thank you!!
Wow, 12 loaves at once in a home oven @ 6:14 !!! I have a heating coil on the bottom of my oven. Not sure if I should place a pan of rocks+water on top of it while it's turned on?
Oooh - that could be dangerous. Is it shielded with something on top - or is the coil directly exposed? If directly exposed I would not do it. Try 2 cheap turkey roasting pans as dutch oven replacement.
Thank you so much for your tips
Amazing content once again. Thank you! Also, congrat on the new quality of the videos. They are short, concise and super clear. kudos to you! Here is an idea: re make some of the older video into shorter and more concise videos like this one. The information in those is extremely valuable but they are too long and repetitive (around 20 to 30min long). If you re make them into shorter videos, I think you will get a lot of traction in viewers... I don't know, it is just an idea. I just think that your channel is underrated and it should be known by more people. One way of making easier the spreading of your videos in this area of short attention span is to making them shorter.... Again, just an idea and once again thank you so much for this content!!
Thank you 👍. Generally the longer the videos the better for youtube if you manage to engage the viewers the whole time. It's a challenge. I found my peace by also recording an extended version which can not be found via RUclips but only my kofi page. This way I can create one more concise and one more in depth content piece 👍
@@the_bread_code Ahh, this makes a lot of sense. You know how the thing works, I am just a consumer of good info like your videos and wanted to highlight the great quality of the new format. Yet, of course, you know what is best for the channel. I'll keep spreading the word, you keep your good content going. Thanks again for all the hard work and dedications. Highly appreciate it.
Thank you! I always thought the steam was to form the crust, not to delay it! How wrong can one person be? (Very, apparently.) Thanks for straightening me out.
Very helpful thank you
At about 4:10 you load the bread into the oven by inserting the rack with baking stone on it. Do you take the stone out of the over for loading the bread? Unless you use a cold stone, which I'm sure is not the case.
For those with the fan always on, I have had success by using two big pans for water, one deep (2+) and one shallower about an inch or so. Shallower pan leave in while heating and when ready add boiling water. Other deep pan leave out put boiling water add both pans to oven. Shallow pan boils right away deep pan starts around 10 mins. Shallow pan comes to a stop around 15 mins and deep pan boils to end. My oven cannot keep up with the moisture. Now will this harm the oven, beats me, but I get a pretty decent cook on the dough
Will try it! I am having nice results with my method but I already see I was making a mistake: I was turning the fan on. Bottom heat and fan. I should have used just bottom heat or bottom and top
If you don't know, every oven has smoke/ steam vent and need to be clogged to steam your baking goods. If not your steam is gone in the minutes.
Excellent explanation Hendrik! Very good content that keeps us well informed about details.May i have a question please?Am interested in lava rocks.Could you tell me which brand or kind of rocks are more suitable for keeping heat well distributed during the baking.
Hi there. I used Sauna stones. They work well.
@@the_bread_code Thank you very much for the immediate response!