Makes total sense! And if you're baking more than one loaf, only one would be from a cold start - the rest would take advantage of the already hot oven and pans!
I started making sourdough bread the first of the year when I learned it’s possible to maintain a starter without feeding every day and baking in a cold oven. We live in the country and use propane gas for cooking. It takes my oven 20 minutes to preheat to 425 degrees. My bread loves it! I bake at 425 degrees for 45 minutes, remove the lid and bake an additional 15 minutes. I’m still in awe every time. The loaf completely fills my 5 qt. Dutch oven and is beautifully browned. I’ve never seen a rise like I get in all the videos I’ve watched.
En realidad es un gran descubrimiento !! Siempre te dicen en horno precalentado y tú demostraste que no importa mucho eso en el pan campesino ,ahorro de tiempo y energía,muchas gracias lo haré muy pronto!!
Thank you for thr experiment. I tried it once with the Romertopf (a german claypot) and wasn’t sure if it would’ve worked with a cast iron dutch oven. Now I will try it too!
Great video, I have been looking for this video. I use my oven to let the dough rise, turning it on for around 30 seconds to heat it to around 90 degrees. I don't want to have to take it out, find a different place for it for 20 minutes to preheat the oven and then have it go back in. I'm trying this today.
Look for Ben Starr's quick 10 minute (prep time) sourdough video. He also uses cold oven method. Super easy and does not even require multiple stretch and folds.
I recently found your page and absolutely fell in love. I’ve baked your cinnamon/cream cheese twice and have one ready as a gift now. I’m going to try this method on my next bread, which all has preferment now by the way 😊! You’re amazing
I know for most people living in first world countries it seems strange to think about this, but in a lot of countries we pay to fill up our gas tanks and so our usage determines how often we have to fill up again. It’s not like living in the USA where your gas bill is part of your electric bill and you don’t really have to think about it. Not to mention living in tropical temperatures while running an oven at 450 or higher! Making sourdough boules, pizza, and other hearth breads does make you think twice due to the commitment of running the oven for that long. So when I saw all these other creators running these tests with great results I was pretty excited. I’m not surprised you had good results because everything else I’ve seen has shown that it works well to bake this way.
I enjoy all your videos thank you for all your work. I have baking sourdough for almost three years and always do the cold method. I also use the Graniteware enamel roaster and it works fantastic!
Interesting experiment, Daniel! I didn't catch how long you heated up your dutch-oven on the second go-around? I've never did the cold Dutch-oven thing. But, most of the time, I preheat the oven and Dutch-oven for 15 minutes to 485F, but bake at 445F. We have a gas oven and it heats up in about 10 minutes. I'm convinced one doesn't need to preheat 50 minutes to get optimum spring. So, I think I saw you pour in 700ml of water to begin with, then another 50ml with salt. I think that was 75% hydration, no? Gracias!
What about burger buns they’re normal 375f because I am looking for little bit softer dough. I suppose you will make your sourdough burger buns mine will probably be a poolish.
I wonder if a spray water on the bread before you put it in a cold oven would it cause the crust to slow in hardening and allow it to rise slower before it tightens?
Makes total sense! And if you're baking more than one loaf, only one would be from a cold start - the rest would take advantage of the already hot oven and pans!
Enjoy the process!
I started making sourdough bread the first of the year when I learned it’s possible to maintain a starter without feeding every day and baking in a cold oven. We live in the country and use propane gas for cooking. It takes my oven 20 minutes to preheat to 425 degrees. My bread loves it! I bake at 425 degrees for 45 minutes, remove the lid and bake an additional 15 minutes. I’m still in awe every time. The loaf completely fills my 5 qt. Dutch oven and is beautifully browned. I’ve never seen a rise like I get in all the videos I’ve watched.
Thank you for your careful and clear example!
Enjoy!
Thanks for this! I have switched to the cold oven method! The bread turns out just as good and the process is easy and relaxed.
Yes it is! I’m glad it helped you!
Thanks for this. Was considering doing this today, but changed my mind thinking, baking time would be longer than the time to preheat oven.
Thanks! I've been wondering about this and I'm going to cold bake.. no more wasting time
I hope it helps!
En realidad es un gran descubrimiento !! Siempre te dicen en horno precalentado y tú demostraste que no importa mucho eso en el pan campesino ,ahorro de tiempo y energía,muchas gracias lo haré muy pronto!!
Un placer!
Thank you for thr experiment. I tried it once with the Romertopf (a german claypot) and wasn’t sure if it would’ve worked with a cast iron dutch oven. Now I will try it too!
My pleasure! Enjoy!
Great video, I have been looking for this video. I use my oven to let the dough rise, turning it on for around 30 seconds to heat it to around 90 degrees. I don't want to have to take it out, find a different place for it for 20 minutes to preheat the oven and then have it go back in. I'm trying this today.
I’m glad you found it
Look for Ben Starr's quick 10 minute (prep time) sourdough video. He also uses cold oven method. Super easy and does not even require multiple stretch and folds.
I recently found your page and absolutely fell in love. I’ve baked your cinnamon/cream cheese twice and have one ready as a gift now. I’m going to try this method on my next bread, which all has preferment now by the way 😊! You’re amazing
Thank you! Enjoy all the recipes!!!
I know for most people living in first world countries it seems strange to think about this, but in a lot of countries we pay to fill up our gas tanks and so our usage determines how often we have to fill up again. It’s not like living in the USA where your gas bill is part of your electric bill and you don’t really have to think about it. Not to mention living in tropical temperatures while running an oven at 450 or higher! Making sourdough boules, pizza, and other hearth breads does make you think twice due to the commitment of running the oven for that long. So when I saw all these other creators running these tests with great results I was pretty excited. I’m not surprised you had good results because everything else I’ve seen has shown that it works well to bake this way.
Yes it is worth doing it when it saves you that much
I enjoy all your videos thank you for all your work. I have baking sourdough for almost three years and always do the cold method. I also use the Graniteware enamel roaster and it works fantastic!
Thank you so much! Keep baking and learning! Thank you for watching!
Hi Daniel, was there a difference in taste between the two versions?
No difference in taste, they taste the same to me
Excelente este vídeo!!! Muy interesante!
Interesting experiment, Daniel! I didn't catch how long you heated up your dutch-oven on the second go-around? I've never did the cold Dutch-oven thing. But, most of the time, I preheat the oven and Dutch-oven for 15 minutes to 485F, but bake at 445F. We have a gas oven and it heats up in about 10 minutes. I'm convinced one doesn't need to preheat 50 minutes to get optimum spring. So, I think I saw you pour in 700ml of water to begin with, then another 50ml with salt. I think that was 75% hydration, no? Gracias!
Yes 75% hydration and that Dutch oven was very hot on the second bread after being in the oven more than 1 hour while baking the first bread
What about burger buns they’re normal 375f because I am looking for little bit softer dough. I suppose you will make your sourdough burger buns mine will probably be a poolish.
I have several burger buns recipes, check them out
I wonder if a spray water on the bread before you put it in a cold oven would it cause the crust to slow in hardening and allow it to rise slower before it tightens?
Yes that will create more steam and you would get those results
I usually preheat my oven for about 15 minutes at 250°C, it works great
Yes
A tiny bit more oven spring, maybe 1cm in some places, since i dont make bread for instagram i will use cold method from now on.
That's a great idea!
Here from Grant's channel! New sub.
Nice to meet you! Enjoy the recipes!
@@AKneadtoBake Thank you!
No steam? No ice?
Not in this method of cold oven/Dutch oven
They look same.
Yes
We must preheat the oven anyway so why not just put the dutch oven in during the preheat ?
In the cold method you don’t need to preheat the oven. You start with a cold oven and cold Dutch oven