How to Make Sourdough WITHOUT a Dutch Oven
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- Опубликовано: 2 июл 2024
- "To make sourdough bread I need to buy one of those Dutch oven things." WRONG! Even though the best way to bake bread at home is with a Dutch oven or other baking vessel that traps steam around the bread while it bakes, it still is possible to make great bread even if you don't have one of these special pans. Follow my tips and tricks in this video to find out how to make great sourdough bread at home without a Dutch oven.
✏️ The bread recipe that I used for this video can be found on my website: grantbakes.com/good-sourdough...
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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 -...
🍞 Sourdough Oven Spring: 5 Tips - • Sourdough Oven Spring:...
🍞 How to Shape a Sourdough Batard - • How to Shape a SOURDOU...
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Video Chapters
00:00 Intro
00:05 Oven Setup
01:22 What Sourdough Bread to Use
01:41 Adding Steam to the Oven
02:17 Bread Prep
03:24 Baking
04:49 The Finished Bread
05:45 Crumb Shot
Affiliate Disclosure:
Grant Bakes is a participant in affiliate advertising programs which allow me to earn fees by linking to products on various websites. This does not affect the cost of a product for you, and I only recommend products that I believe will help you make better bread, sourdough, and pizza at home. The products I link to are usually the same products I own or similar versions (or sometimes products I really wish I did own because they're way better than the thing I actually bought!) If you want to see all the baking tools I recommend, check them out here! - grantbakes.com/recommended-ba...
To get the exact recipe I used in this video, watch my "Good Sourdough Bread" video here: ruclips.net/video/-Kstk0C3m8M/видео.html
How degree the oven ? Thx
PSA: DO NOT use a glass pan or other breakable pan for steam! It will EXPLODE when you pour the hot water in (I came out unscathed, and no, this is not a joke)
Yeah, that's why he used a cast iron and baking pans. Never put hot liquids in glass or put it in the oven. Casserole dishes that are made out of glass won't break because its made for it.
duh
Pyrex is ok?
@@Piery83_no- Pyrex is only safe to about 350
Should a ceramic pie dish work?
Timestamps? Straight to the point?? and simple explanation and execution??? God you're a LIFESAVER! Thank you so much!! Dutch ovens are waaayy to expensive in my place 😩
Thanks for the comment, Catherine! I hope this method works for you 😊
Same situation im from philippines and its in.my wishlist oh GOD when.can I have one 😥
Thanks so much for sharing!! Thanks for the help! 😊
Straight to the point!👍👍👍Thank you😇
Thanks!
really love it, bc. i did not wanted to buy another item like dutch oven. This was a big help Thanks
Great, I'm glad you liked it!
This worked wonderfully! My bread came put amazing!
Great job! That's great to hear.
"Like"
This is a great option for me to make my artisan whole wheat bread. Thanks for the demonstration.
Thank you so much! Made my bread using your technique. (Can't buy a dutch oven yet... 🥲) Turned out great! My family loved it!
100% agree - you can get a great crust and ears without a heavy Dutch oven , or Cloche. I made it here @
Excellent video thanks for sharing your method
Thanks, Sarthakm!
THANK YOU FOR THIS VIDEO! I have a round Dutch oven but I’m dying to bake an oval loaf. Will definitely try this 😊
I have a round dutch oven but my sourdough is always oval because it has dough strength and it can retain its shape
Wow, Looks delicious 😋...Love the idea, i've to try...According to "everybody" else we need a dutch oven to be able to bake sourdough bread ...Thank u for sharing
Yes, it IS possible without a Dutch oven.
Beautiful!
I’m really thank you so much 🙏
Love this so much! Thank you for sharing this! Using this with my sourdough loaf made with einkorn wheat flour. :)
Good luck!
Bout to try this
Thank you! I love dark ones too! I have a question - do you recommend any potholders/mitts for handling these hot metal stuff? I already burned through my regular oven mitts...
awesome man
Thank you!
Thank you so much for this!
Glad it was helpful!
You got amazing spring!
What knife do you use to cut bread. Also what temp do you bake for that first 20min? Do you keep the temp same for browning?
Thank you Sir
oh my gosh! I know this is a two year old video but it helped me so much!!! Thank you!!
It’s timeless 😊
@@GrantBakes my bread came out so good!!
Hey grant I’m curious what size Dutch oven do you use? 6quart? Watched this video and I think I’m going to buy a 2 piece cast iron Dutch oven with a skillet top, just because it can be used for cooking also. Do you have a preference for the Dutch oven?
Greay vid im so sick of ppl only showing themselves cool the bread wit dutch ovens as if thas a common item !! I do have a question: i cook in a cast iron skillet warmed at 450° wit foil over it, is that enuf to create steam ?
Hey Grant. Do you keep the oven temp the same or do you turn it down.
Too dark? That's perfect!
Haha thanks!
Wow! I even prefer this technique
It works!
Can I use 450F vs 500F to make my bread less dark?. If yes how long should I bake it for with steam and without steam second?. Also can I add a bit of oil in dough to make softer crust?. Thanks
Hi! Thank you for the video! I was wondering if I can use a cast iron pan instead of a pizza stone then two pie pans for the steam instead? Just started making my starter and planning to bake sourdough for the first time next week. Thanks in advance!
Perfect! That set up with absolutely work. Good luck on your sourdough journey! Feel free to follow my sourdough starter guide or email me if you have any questions or struggles!
Guide: grantbakes.com/sourdoughstarterguide
Email: grantbakesbread@gmail.com
I use cast iron skillet and a cheap turkey tin as a lid!
With the cost of energy in the U.K. at the moment pre-heating the oven for an hour at 260C is NOT an option! Also, it makes sense to double the quantity of dough and bake two loaves at a time and freeze one for later use.
I would have to agree. I usually preheat for just 30 minutes nowadays, but any method necessary for money and energy savings is good with me 👍🏻
I find for my open bakes, the flours are wiped off after baking so can’t do any fanciful scoring. Any tips on how to keep the flour visible after open bake ?
Sprinkle some white rice flour on top of the dough and rub it into the dough right before scoring. Rice flour tends to stick well and doesn't soak into the dough. It's what works best for me when I do fancier scoring.
0:25 I got scared for a moment when you touched it because you said heat it for 1 hour. So I assumed I was looking at a preheated oven.
I've got heat-resistant hands :) haha no, it wasn't hot yet.
Do you leave it at 500 the whole time?
Thank you for the setup. Are you using gas or electric oven? Convection on/off?
Thanks! It's a gas oven with no convection.
@@GrantBakes Thanks a bunch!
Thanks for the video - is your oven set to 260 degrees fan, or just the heating elements?
Just the heating elements, no fan 👍🏻
@@GrantBakes Thanks a bunch!
I don’t have a cast iron skillet but I have the metal one that you used. Can I use 2 of those round pans and add water or do I use only one?
Yes, you absolutely can use two metal pans. Some people just use one and it works just fine 👍🏻
@@GrantBakes thank you!
Hi there, I'm wondering should I turn on the heat on both the top and bottom or just the bottom heat?
Great question. My gas oven only has heat from the bottom, so that is what I do. So try it out with just bottom heat. OR after you remove the steam you could turn the top heat element on and see how that works. Just test it out and see what results you get, then you can always modify it for the next time.
If you can't turn the top element off put the bread next to the steam pan, put a cookie sheet above it for the first 20 minutes, instead of ice cubes, spray some water onto the oven sides a couple of times.
My bread gets too dark ...can I cover it with borosil for the first 20 mins? Is glass borosil safe for ovens?
Instead of covering it with glass, I would just recommend baking for 20 minutes with steam, and then continue baking without steam until you get the color that you want (maybe 10 more minutes or whatever it ends up being). It doesn't have to be a full 20 minutes more if it's getting too dark. Also, does your oven have heat coming from the top and the bottom of the oven? If it does, maybe consider using only heat from the bottom for the first 20 minutes of baking if you can control it. This might help with it not getting too dark.
I'm not sure about Borosil, you would have to check with the manufacturer. But if it is made of oven-safe tempered glass, similar to Pyrex, then I believe it would be safe up to 450°F in the oven. In that case you could cover it for the first 20 minutes of baking and it would be similar to using a dutch oven. Hope one of these options works and you get great bread!
I don’t have a pizza peel or surface. Can I place the bread on my large cast iron skillet instead?
That’s like while it bakes.
Yes, you could use a cast iron skillet as your baking surface.
I've a Dutch oven at home but can no longer use it due to an accident last year. Hurt my wrist and can't lift heavy stuff. Is there any danger in using ice and steam in oven? Someone once warned that it might cause the glass door of oven to crack and explode. Not sure about whether that's true but yours looks safe
I put thick kitchen towels laid on the glass door when putting ice in the iron pan. Works good for me.
Next loaf I’ll try this bc the bottom crust of my loaves become so tough in a Dutch oven I’m still working it out......
Yeah, give it a try!
If you put a cold pan underneath the Dutch oven after the first 20 minutes and cook for the remaining that’s how I keep it from getting too tough!
Step 1. Put baking sheet (or stone), cast iron skillet, and pie pan (no holes) in oven at 500 F for one hour
Step 2.
How long was this proofing it the fridge ?
And how long is it out of the fridge before baking ?
About 8-12 hours in the fridge and I bake it right away straight from the fridge.
Did you know that to deal with burns, soak the affected body part in ice water till the burn sensation goes away? I don't practice that often, but in a pinch, it works. :)
Running water works better than soaking, because you get a constant cooling. But yes, this works to prevent first degree burns. For anything more serious, go to the doctor!
If using a pizza stone, can I bake the bread on parchment paper?
Yes, that works!
@@GrantBakes i wonder that if we use pizza stone and stream in the oven. will the stream break the stone?
Can I still use parchment paper if I use a cookie sheet for the base?
Yes, I would recommend parchment paper if you're using a cookie sheet.
Hi! Did you keep 260 Celsius 20mins with steam and 15-20 mins without steam? The max of my oven is only 250celsius, is it ok?
Oh yeah, that will work fine! 500°F is the maximum most ovens go to in the US, so that’s just what I go with. If 250°C is your oven’s highest temperature, that’ll work fine. It’s a very small difference at the end of the day 👍🏻
In what temperatures you cook without Dutch oven.
I usually bake at 500°F.
When you bake the sourdough with steam, do i need to switch off the oven just to let the steam do the job? Or need to switch it on?
Great question! Keep the oven on actually.. You want to let the bread bake in a steamy environment so the oven needs to be on.
I see ! Thank your grant! 😄😄
@@kuankuan1737 You're welcome!
If the oven is electric will the steam create a short-circuit? thanks in advance..
I really doubt it. Most ovens are built to handle steam.
Would adding ice to a cast iron ruin it? Like warp it due to the difference in temperature?
I don't think this would happen with cast iron. It wouldn't be safe to try this with ceramic or glass for this very reason though.
@@GrantBakes yh ceramics and glass would definitely break. But metal can warp. Have you used this method more than once? Or just once for the video. I'm asking if prolonged usage would eventually bend the metal?
@@KruSion24 Yes, I do it often to add steam to my oven.
@@GrantBakes i see I see. Thanks for the tip! I was thinking about something but I'm not sure if that would be a good idea. Having the cast iron as base and put an upside down aluminium bowl over the dough to act as the lid.
The heat difference might not be enough to warp a good cast iron, but definitely don't submerge it in a cold bath or wash it straight away (unless you can use hot water). It's best to let it cool until you can handle it comfortably and then wash it.
How can I bake it in or out of DO so it doesn’t get so dark
I saw a video that said you can put the bread on a baking sheet and put a big metal pot upside down over it for the first 20 minutes (same timing as when you take out the steam) and take away the pot at the same time you remove the steam things. You pre heat the pot upside down just like you preheat the oven and steam pans.
Can I suse that type of steam i my gas oven?
Sure! Mine is gas as well.
Get yourself a sharp knife. Great video btw
Ha! Will do. Thanks for the comment!
What temperature the oven?
I believe it was 500°F in this video.
I got scared when you touched the pizza stone 😅
No Dutch oven and no usual oven. Great oven spring: ruclips.net/video/8Qd-bmuHAko/видео.html
Is it sour? I never taste this before??
Yes it is sour
So much easier with a Dutch Oven
It is :)
Is that a gas oven?
Yep!
It should be dark!
but there is "cheaper" ways to do that too, right,
There are a bunch of cheap ways to do it, yes.
Bake it at 15k+ celcius for 60 seconds thats 2× the celcius of the sun i think
👏👏👏👏👍👍👍😋😋😋😋😋
Thanks!
you still use this same technique?
Who pays your electricity bill? Father Christmas?
I do 👍🏻
The temp burned my bread I think😭😭😭 it’s a rock 😭
I’m not sure why but 500° scares me I always bake at 450°. Maybe 475°. Just watch for the color to be right
@@Mlemarie100I find 220c the sweet spot
With a bit more effort you can make a rocket. Come on use a Dutch over or buy one.
But living in a country like mine where Dutch ovens are hard to find and really expensive these videos are a life saver. Mind it in your head that you're lucky but poor people exist too who love to bake
The background music makes your video unwatchable.
I hear you loud and clear. My newer videos haven’t had music for over a year thanks to feedback. I’m due to redo this video and make a better version. Thanks.
@@GrantBakes I did try a newer video and, IMO, it’s night and day. I don’t know why so many food youtubbers got the idea to add background music and typically free license horrifying I’d use to make people talk at Gitmo background music. Kudos to you for realizing it’s a terrible practice. If your content is interesting you don’t need background music. And if it isn’t interesting then the background music won’t save it. Regards.
This razerblade thing is a nonsense. Just a sharp knife will do it. If a knife is not razer sharp it's not a knife isn't it?
I hear what you're saying, but razor blades are so much thinner than typical knives that I think they do a much better job for scoring bread. Plus they're so cheap that I just bought one pack of razor blades over a year ago and I'm still using them today. But if a knife works for you, go for it!