Sourdough Oven Spring Compilation 2020
HTML-код
- Опубликовано: 28 дек 2020
- My annual compilation of oven spring videos - each video is taken using my phone (Android app Framelapse), and I use my electric KitchenAid wall oven (conventional setting, fan off) that has a super clear door. See my post here for full details on how I set up these uncovered bakes with a steam tray and lava rocks:
--- / cdjs9exjioa
It was really fun and amusing going through my Instagram posts (@FullProofBaking) and remembering the challenging and joyful moments this last year. Learned so much this year, and I plan to keep forging ahead in 2021!
Happy New Year everyone!
Music: www.bensound.com/royalty-free...
Sourdough bread is the best .
Your baking is a work of art
This is so satisfying
Hello! Just wanted to let you know that I've been baking sourdough for just over a year. I've tried many different approaches, recipes, etc., with varying results. However, the method that has given me the most consistent results is yours. Thanks so much!
forsenLevel
I looped this video. Just watched and listened. Too good!
Beautiful compilation! The video reminds me of slow motion videos of plants blooming.
Thanks Dan! I love those videos too :)
I could watch that all day ... thank you so much for truly sharing your experiments and best practices with us ... I am trying my first sourdough starter and you have given me much information to ponder while my starter matures ... I hope mine springs like yours when I finally get to bake a loaf :)
Your work is such an inspiration. Thanks for all the tips on breadmaking and baking, hope to see more next year!
Always so beautiful Kristen, what a great year of baking again. 🥰🥰 Queen of sourdough 😉
so beautiful blooming always
Appreciate all you sharing. It's so satisfying and amazing:) Happy new year!
AWESOME. Great video. Thanks for sharing
Great compilation, again! Nice work!
So beautiful, all half curve!
WoW. That's awesome.
thanks for the sharing.. very appreciate it !!, hopefully put many more video about sourdough here..
Oh dear lord
Can you move the end tags to the side. They block the beautiful over spring at the end.
This is so soothing to watch!! Thank you! May I ask what camera/equipment do you use to capture the oven spring please?
More recipes please.
Love watching your spring video as,but I've always wondered how you get these shots using the challenger or even your former roaster set up?
Thank you! I actually have a whole post where I describe, with photos and video, how I achieve this clear time lapse (see link below). I'm using a KitchenAid wall oven that has a crystal clear door (that I keep super clean), a thick baking stone, and a steam tray (small broil tray at the bottom of my oven filled with porous lava rocks). This helps me bake uncovered. I will say though, I prefer the Challenger pan significantly... but once and awhile I just like to get a video of the bread blooming in the oven :)
--- instagram.com/p/CDjS9EXJIoA/
Hello, I miss you receipts. I hope all fine with you
Please start making videos again
Hi, i love your videos, but you don't upload anymore... Is everything OK?
Are planing to come back any time soon? 💕
Kristen, do you have a ciabatta recipe
I have a question for you, can I make a sourdough starter from sourdough flour from the BulkBarn store?
Why can’t I get the same spring in my bread? 😢
@@lainiwakura3741 Thank you! I'm actually in the process of proofing two loaves in the fridge as I type this.. Hoping for a good spring.
Panettone recipe please.
Hi Kristin! I am hoping you have some suggestions. I have been able to achieve great oven spring using your videos. But recently I have not been achieving the great ear and round oven spring. I use 80% hydration, with a mix of 50% AP flour, 40% bread flour and 10% whole wheat, 20% levain, 2% salt but add 5% olive oil to reduce the thickness of my crust and increase tenderness. My first loaf using the olive oil came out great-nice ear and oven spring. However, I baked a loaf with black garlic (added during lamination by mushing the garlic and spreading it out with my hands, about 1 hour into bulk fermentation). It almost doubled during bulk (in my proofer at 80 degrees), held it’s shape during preshaping and overnight retard. Baked in DO at 455 for 22 mins with lid and 20 mins without lid. There was still oven spring, but it did not have any ear and I feel that it was on the flatter side for sure. Do you have suggestions for improving oven spring when adding inclusions to sourdough?
How do I get rid of the next video suggestions that totally blocks the screen near the end? Can’t see anything in the last few! :(
Yesterday, I tried to make sourdough bread but I failed, It was like chewing gum😞😞I edded up throwing it in garbage 🤥
croissant recipe?
Pure bread porn!
Shouldn’t someone tell the moderators?