Unlock the Secret to Perfectly Baked Sourdough Bread in a Wood-Fired Oven!
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- Опубликовано: 18 янв 2023
- Sourdough bread baked in a wood fired oven. Sounds complicated, right? But it’s not, it’s amazing & the taste is incredible!
Fire up your wood fired oven!
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Looks amazing
Thank you!!
Hi which Tamp should I bake the bread?
Thank you
Im about to use my fireplace for my first woodfired bread. Its a canara with a glass door so will be able to contain the heat.
Thanks for the video!! I’m going to try sourdough today with your heating instructions but with the gas, I’m thinking some lava rocks might help to emulate the radiant heat off the coals
You’re welcome!! Thanks for watching! Sounds great🔥👊🏻
@renestrgar you said put door on at 320 degrees Celsius. Later when you add water it's 370 is this just the effect of adding the door and lid with the fire continuing to burn slowly?
Looks great! Did you put the cork cover on the water cup to hold steam in also ? I forgot and didn't get good oven spring!
Hey, thanks! Yeah👊🏻
Great looking bread. I have not yet tried this but will do it this week. Can you tell me, do you have to ensure the loaf is placed somewhere out of the way of the water dripping for steam?
Not at all
Nice video!Is it necessary to cover with the lid when using the door?
Thank you! When you cover the chimney with the lid, steam stays a bit longer in the oven.
@@renestrgar Thanks. I was just curious because the chimney vent/hole is located outside the door
Hey rene. Can I get the recipe? Also does this taste better than gas oven SD?
Yli’ll find the recipe on my channel 👊🏻
Considering a dome but only if its useful for more than just pizza
You can use it for whatever you want! That’s the beauty of it👊🏻
I cook more meat and other things in it than pizza. Reverse seared steak is amazing. Although for Pizza it rules.
I tried this the other day in our gozney. Not sure what we did wrong but it didn’t rise and the crust was thin. Don’t know what went wrong any tips would be appreciated
Hey! Sorry to hear that. There could be lots of things… You’ll need to make sure to use an active starter, choose high-quality flour high in protein, give your dough enough time to rise, and check the humidity and oven temperature …
@@renestrgar I think it might be the temp, as I have used the same recipe for the ones I cook in my Dutch oven, they come out great. Temp seemed to drop too rapidly. we got to 400 for about 30 mins then took the burning ambers out waited until it got to about 300 before we put the loaf in. As soon as the water was injected the temp started dropping really quick!!. By the 20 min cook time it was like 160 or something. I don’t know how to regulate the temp well enough 😩
@@BushraKhan-sp1ox ohh! The key is to preheat and saturate the oven very well. So the temperature doesn’t drop so quickly…
what temp do you see at, say, the 15 minute mark and then at the end of cooking? I'm baking one now and the temp is at 450F after 10 minutes (started at 600F). Fingers crossed!!
Can you do two loafs at once?
It should work
Looks great. Is here a recipe I’m missing?
Recipe you’ll find in another video on my channel! Thanks
@@renestrgar now my question is where do you cover the starter recipe? Or can you use any generic sourdough starter?
@@SeanStoner any healthy sourdough starter will work. There is also a recipe on my website🤗