How to Bake Sourdough Bread in a Pyrex Dish
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- Опубликовано: 4 июл 2024
- In this video, I'll show you two easy ways you can bake sourdough bread in a Pyrex dish (or any deep glass cooking pot with a lid). These large lidded pots made of tempered glass seem to be in a lot of people's homes. So if you don't have a cast-iron Dutch oven for baking bread, try using one of these to bake your sourdough bread! These glass dishes (commonly branded as Pyrex or Corningware in the USA) can get you great results when you bake with them correctly.
Timestamps:
00:00 Intro - Baking Sourdough in a Pyrex Dish
00:08 - Method #1: Baking in a Cold Pyrex Dish
02:30 - Method #2: Baking in a Preheated Pyrex Dish
04:30 - Comparing the Two Methods of Baking With Pyrex
05:08 - Crumb Shot
✏️ Recipe:
Here's a link to my "Good Sourdough Bread" recipe that I used to make the bread in this video -
grantbakes.com/good-sourdough...
Get the baking tools seen in this video -
➡️ grantbakes.com/recommended-ba...
Looking for a Pyrex dish? Depending on where you are in the world, it might be hard to find the exact dish that I used in this video. The best options I can usually find in the US for vintage dishes like these are on Etsy. Check out what is currently available on Etsy at the link below.
➡️ 5 Liter Pyrex/Corningware Dish from Etsy - www.etsy.com/search?q=5%20lit...
Resources from Grant Bakes:
Make your own sourdough starter from scratch with my free "Sourdough Starter Guide" -
grantbakes.com/sourdoughstart...
Check out all of my recommended baking tools here:
grantbakes.com/recommended-ba...
If you want to learn how to make great bread, sourdough, and pizza at home, hit the SUBSCRIBE button ✅ and click the notification bell 🔔 so you won't miss any of the weekly videos. Subscribe: ruclips.net/user/grantbakes?sub_con...
Check out these other videos from my channel:
👂🏼 How to Get an EAR on Sourdough Bread - • How to Get an EAR on S...
🍞 Good Sourdough Bread (my favorite recipe) - • Good Sourdough Bread -...
🍞 Tartine Country Bread (Tartine Sourdough Tutorial) - • How to Make Tartine "C...
🍞 100% Whole Grain Spelt Sourdough Bread - • Sourdough Spelt Bread
Visit my website and connect with me:
🔗 Website - grantbakes.com
📷 Instagram - @grant_bakes
Affiliate Disclosure:
As an Amazon Associate I earn from qualifying purchases. 
Хобби
Here's the sourdough bread recipe I used for this video: ruclips.net/video/-Kstk0C3m8M/видео.html
Just to clarify: this is NOT Pyrex. This is a Corning Visions brand 4.5L Dutch Oven. These do use Pyrex glass for the lids (as does the similar Corning Ware) but the cookware itself is made out of transparent Pyroceram (a glass-ceramic) and not ordinary glass.
Awesome! I've had 2 of these sitting for YEARS in my cupboard was about to give them to Goodwill, decided to look if I could do bread in them. I was going to get a cast iron dutch oven now i dont need to!
Good luck!
Thanks for sharing alternatives to dutch-oven for baking! Just the video i was looking for. Shalll try it soon!
Hope it was helpful!
I’m newbie in sourdough, but feel like a pro 😂😂😂 thanks Grant for simple and clear tutorial, like it, so happy 🥰🥰🥰🥰. you are the best.
You’re welcome 😊 thanks for the nice comment!
Very good explained, thank you very much!
Great method to take the dough out of the basket and transfer it into the pyrex dish! I shall try whatever you did.
Please do!
I didn't have a Dutch Oven, so I used the Pyrex Dish and it worked a treat, thank you.
Excellent! Thanks for the comment.
I'm going to give that a try. Happy New Year!
Good luck! And happy new year!
Love the crashing sound at the beginning! LOLOL
I know, right?! But my attorneys are telling me I have to say the following: Don't try this at home.
Thank you so much as I was wondering what to use as I don't have a Dutch oven.
thank you so much!! very helpful!!
Cool video I didn't know you could heat up a Pyrex glass pan while it was empty! Very informative thank you!
Thanks for the comment!
Thank you! I think it could be cool to se the oven spring happen. I've always used iron or a ceramic cloche. Anyway I just thought it was cool 😎
Hey Grant! Thanks for the video. So, it's safe to put the cold lid into the hot oven? Although I like more preheated lid version, like you 😍 maybe I would just leave it few minutes more as I like that brown crust. But is just a preference question. Have a nice day!
Hi, I don't have a large enough pyrex but I do have a large enough corning ware rating for those temps. I also have a large pizza stone which I warmed in the over, spritzed the oven well and covered with my roaster for 20 on and rest of. The mistake I feel I made was over working the dough. I've pulled my mature starter out of the fridge and fed it. I'm going to trying your method of preparing the dough. Should I use the stone or the corning ware?
Hope you see my question, Grant:
Would you think there would be any difference to preheating the Visions pot with the lid on or without?
Happy new year. And first like and comment
Happy New Year, Ra'ed!
Thank you very much, very good explanation! I’m a beginner in sourdough bread baking. I bake sourdough bread for a few months. Never had the perfect bread with a good ear! Tried a few different flours including King Arthur flour. First thing, I can’t lift Dodge Oven because of its weight. Neither pizza stone, it is also heavy for me to use. Finally, thanks to you, I bought Corning glassware. But I’m not sure how to use this glassware. I tried to preheat my glassware to 450 Fahrenheit, and bake 20 min with lid on and additional 20 min with lid off. No ear at all, what do I do wrong?
Thanks for doing this Grant....I was wondering if I could use my Pyrex not pre-heated....love ur channel! Always something really cool!
Thanks, Moj!
wow, I must try that since I pre heat my pyrex for sourdough bread but I don't when bake sandwich bread.
Hey Grant! Thanks for the comparison. I don’t have a Dutch oven so I’ve been using Pyrex and someone told me I should spritz the loaf before I bake it?? I use a different pot to cover and my results are good but not consistent.
Also…if I preslice the whole loaf my fam is more likely to eat it, but will it go stale faster?
You can spritz it to add a little extra steam. And if your method is working then no need to change it! 😊 It technically will dry out or stale faster if it’s sliced, but it your family is more likely to eat it vs letting it go to waste then I think that’s work the risk.
Happy New Year Grant, nice to know both these ideas, can you recommend a good bread 🍞 knife, I need one desperately
Hey, Kim! Sure, the knife I currently use is this one: amzn.to/3aZ5oj4
But this is the one I'm thinking about upgrading too very soon: amzn.to/3rEdIuF.
Happy New Year!
@@GrantBakes I appreciate this, ty
@@kimsorensen8081 Thank you!
what kind of knife(brand) do u use?
Could you use foil instead of a lid? I don’t seem to have one. Thanks! 😊
That could work!
Love sour dough liked much
Thanks!
Believe it or not ,I have been baking bread in a old washing machine door with a plate out of a old microwave oven all for free and it works like a dream
I don’t believe it!
@@GrantBakes honestly it really works the glass bowl from the washing machine door is made out of safety glass I am happy to send you a photo
Does this cooking method work with dough that is leavened with commercial dry yeast rather than sourdough starter?
Yep! Definitely.
So the Corning Visions can take a higher temperature ? Looking online and max temp for regular Pyrex suggested heat limit 425.degrees.
Hi Grant, I recently purchased a Pyrex chicken roaster 5.9l in hopes that I could use it as a dutch oven for my slightly larger SD batards. I'm really worried about preheating glass and placing cold dough in. Have you had any issues with thermal shock and cracking? Thanks!
I haven't had any issues, but I don't actually use my Pyrex very often since I do have a Dutch oven and a Challenger bread pan.
I would preheat the Pyrex to 450°F from a cold oven and you likely won't have any problems. Probably shouldn't go above 450°F.
@@GrantBakes Fingers crossed... My dutch oven is a bit too small for the length of the banneton hence the need to use it. thank you for this video, the only one I could find that used a pyrex to bake bread!
@@isabelphua2477 Thanks! I hope it was helpful!
I had the same question about the cold dough in the hot Pyrex. Did you have a chance to try it?
@@lenom1289 I did! it worked really well and there was nothing to really worry about. however, I made sure to only preheat the pyrex roaster to 230ºC for 30 mins instead of the usual 250ºC for 45 mins and to not spritz water or add any ice cubes. it worked really well for my slightly bigger batards that could not fit into the dutch oven. Just be really careful where you're placing the glass after it comes out, not on any cool surfaces!
A friend only has the pyrex and she's been using it for months now without any issue too! her dough sometimes comes from the freezer so it's even colder!
Hello. Did you preheat the Pyrex dish with the lid on?
Yes!
Nice informative video...I have one question : How do your doughs looks so stiff when you take them out og fridge? I can see they dont even get a bit loose or change shape a little when you take them out from banetton...Is it about temp of fridge or dough has lower hydration? maybe your flour is so strong?
Thanks in advance and happy new year :)
Hey! Thanks for the comment. I think it's a mix of cold temperature in the fridge and a medium hydration dough. My fridge temperature is around 40°F/4.4°C and my standard sourdough recipe is just 70% hydration, not too high. Here's a link to my standard recipe: grantbakes.com/good-sourdough-bread. If you follow my recipe and move your dough to the fridge right after shaping, it should turn out similarly. My usual bread flour is King Arthur brand at 12.7% protein, by the way.
@@GrantBakes Thanks for your reply, happy new year :)
I have the identical Pyrex casserole. Are you sure it won’t disintegrate?
What is the size of your Pyrex dish? 5 or 6 Quarts? Thanks
I believe it's 6 quarts.
What are the dimensions of your Pyrex dish?
Hi I'm reading your sourdough blog. I'm a bit confused. After mixing and resting 30 minutes, do I start the stretch and folds? When do I leave for 6 hours? Blog reads like 30 rest, stretch and fold x3, rest for 3.5 more hours. When does the 6 hour come in? Thanks
After the last set of stretch and folds you let it rest for 3.5 more hours. The six hours refers to the total bulk fermentation time. From the time you mix the ingredients to the time you shape the dough it should be 6 hours total, so the stretch and folds happen within that 6 hour time period.
@@GrantBakes thanks. First timer here. My dough is proving in fridge. I think its rather too large for my pyrex container (using instead of dutch oven), I assume its ok to half the mixture and cooking time?
@@kerryclark7186 Yes, but if you divide the dough in half, you should do that before shaping and proofing in the fridge. Hope it worked out!
I have a different question... My dough. Is not advancing to window pane stage... It is thick and tears when I fold it. I think it needs more water. Can I just... Add more? Fold it in once, then put it in the fridge?
Hey, what recipe are you following? I suggest trying this one: ruclips.net/video/-Kstk0C3m8M/видео.html. You shouldn't need to add any extra water. If you follow each of the steps in the video it should get to the window pane stage during the stretch and folds.
Ever...~ I am not an expert, but maybe you are not lightly measuring the flour and instead packing the flour into the cup making it weigh more and making it drier. Try to measure lightly with a scoop and maybe wet your hands to fold and that may give it a little water to help it fold if still dry.
I find in my bread machine if my whole wheat bread recipe is too dry I add a tiny bit more water to it. I strive for the perfect consistency while it is mixing and kneading.
Can i use a glazed porcelain or glazed clay pot ?
I use clay pots a lot, but either preheat them first, or bake from a cold start. I don’t add clay in a 500F oven. However, I have Emile Henry bakers and they can go in a hot oven.
I have thay exact pot, got it because my grandma always had one. But I'm so afraid to use it lol, especially on the stove top, I'm afraid it will crack and break
Yes, take care of it!
My dough never ever keep its Shape , l use 75% hydration,, it’s always too sticky and in never keep its Shape after I take it out of the fridge,, and after I score it always closes where I score it 😣😣😣please help 😣😣😣
That's frustrating! My suggestion would be to try out my standard sourdough recipe. Here's the link: grantbakes.com/good-sourdough-bread. It's just 70% hydration so it's easier to handle than other recipes. It always holds its shape for me. My other suggestion is to just keep practicing with the same recipe over and over again. Try my recipe once and keep trying it until you get good at it, without changing the recipe. Then once you get good at this recipe and you feel confident, you should feel free to try new things, like higher hydration, different flour, etc.
Can more than sourdough bread be baked in this Corningware?
I’m sure you could, but I haven’t tested much else.
Does Pyrex say top temp is 425?
I do fine use pyrex at 500F
太好了我正因為沒有鑄鐵鍋而煩惱
Remember friends, never let your bread loaf...
Can I get a class from you.