Get amazing oven spring in your sourdough bread | Foodgeek
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- เผยแพร่เมื่อ 30 มิ.ย. 2024
- Tired of bread that is supposed to rise to the sky but turns into a pancake? Learn all the secrets of getting a great sourdough bread oven spring every time you bake - If you're sating to yourself "I can't get oven spring" this video will answer all your questions on how to get oven spring.
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00:00 Teaser
00:18 Introduction
01:05 Starter strength
01:36 Optimize starter
02:14 Starter food
03:15 Inoculation
04:01 Starter storage
04:40 Gluten development
06:29 Bulk fermentation
07:46 Shaping
08:32 Retarding
09:04 Scoring
10:04 Baking
11:59 Summary - แนวปฏิบัติและการใช้ชีวิต
Where in the sourdough baking process are you failing, which prevents you from getting oven spring? Be honest! :)
Probably with the Stretch n Fold and now with checking my Bulk Ferment
The hardest part to learn is judging the fermentation. I do find using a clear container with straight sides helps me gauge the growth. If you want great oven spring, letting it grow around 50% during bulk is appropriate 😊
I am between judging fermentation and stretch and fold... My first sourdough bread didn't spring properly.
Bulk ferment :(
I've struggled with getting an open crumb and great oven spring. I live in the Caribbean where our temperatures are elevated and from what you have explained, I think my error is long bulk fermentation times. I can't wait to try shorter times. Thanks so much for your channel and experience!
To Summarize with timestamps:
1. The strength of your starter. 1:05
2. Gluten Development. Know your bulk Ferment. 4:40
3. Shaping the Dough. 7:46
4. Baking very hot and with steam. Even the heat with a baking stone. 10:2
5.Retard the dough. 12:56
6.Scoring- Sharp blade. 13:8
7. Super hot with steam. 13:36
Summerization of all tips. 11:59
Ha. Thanks for the summary. I just jump to 11:59.
Your videos are like graduate courses in sourdough baking. I use most of your ideas but twelve years of experience gave me some other useful techniques. One thing I’ve found most valuable is the overnight fermentation. Lately, I’ve decided that two nights of bulk fermentation is a fail safe for oven spring and crumb.
Sine, I think you’re wonderful. A terrific teacher. Thank you for sharing your skills and knowledge with all of us.
The BEST teacher ever! You explain It so simple. Thanks!
This is just wonderful! I can make use of all of these tips. I'm going to feed my starter today, and I'll put most of it into discard and give it lots of food. All of these tips will help with tomorrow's loaf! Thank you!
Okay, the answer I was looking for was found in this video. My use of the fridge has been a failure. But what I've learned here is that I need to complete the rise/bulk fermentation BEFORE it goes in fridge. The fridge is only for retardation to increase flavor and you get the bonus of easier handling and scoring, and additional steam. Thank you!
By far the most comprehensive and concise video i've seen about oven spring. SUPER USEFUL! THANK YOU
This was super helpful! Thank you so much for the information! I made 2 loaves this morning and they turned out beautifully thanks to your tips.
Thank you. Here's a list of what I got wrong last night!
1. Using 100% Spelt for to feed my starter.
2. Using tap water which may not be good quality.
3. Using starter that's doubled but not super active.
4. It was all downhill from there on. I am trying to bring the loaf back from the brink as I cannot bear to waste ingredients but from now on will pay attention to all of your tips. 🤐
This is the most helpful video I’ve seen since I’ve been making sourdough for 3months. I don’t get great oven spring yet. It’s yummy but doesn’t rise like I want it to. Thanks for all the great ideas!
thank you ! very useful advice! before i put my metal baking forms on a rack ... now i will put them on a metal plate to maximize the heat to the baking forms
Thanks Sune for your shareing spirit to talk about this little-big secrets, had not heard anyone talk about why it is a good idea to discard more starter and give more food, now I understand the logic, thanks again, this was a very helpful information.
This is the best sourdough video I ever seen. It's really hard to find Who covers every step and explains well. I read a lot and I watched so many videos but your video summarized every aspect of importance in the process of making sourdough bread. My husband is geek and I love geeks. Thank you so much for your videos.
Took this advise in a ziploc solo camping with a 1 quart dutch oven over a fire or coals added on the top. Perfectly done
Thank you, Sune, this video was very helpful! I have a sourdough loaf in the oven right now, and it has beautiful oven spring!
Thank you, Sune, for clear, concise instructions.
Great video. You explained many things that I hadn't heard anywhere else. Thank you!
Made my first two loaves of SD bread in over 10 years and they came out fantastic. I used some dried flakes of SD I dried out in 3/2010 and that have been in the freezer since that time and re-hydrated them last Sunday. I fed them and got them really going with a mixture of Rye/Wholewheat/Bread flour. On Thursday night I mixed the flour, starter, water and salt and did a two Stretch and Folds put them in the fridge overnight. The dough was 30% stone ground Whole Wheat and Bread Flour. Next morning at 8am, divide, into the bannetons and into the fridge until 3pm, slash and into the oven. Wow, delicious and huge oven spring! Baking right out of the fridge is a great idea that I learned from you, thanks!
I've been trying and failing sourdough for a while now until I discovered foodgeek. Thank you so much sir, my loaves are getting better all the time and I'm now making them for extended family. Top channel.
wow this is super info packed. I started baking a few years ago and then got out of it after my husband passed and son was born but I'm just getting back into it and trying to sell locally so this is really helpful and giving me some great tips im sure will help give me that edge I need to make great quality bread to sell (and eat!) thank you so much for sharing. ive watched a lot of bread making videos from pbs, youtube, king arthur flour but none of them compare to the depth of steps and tactics you go through , i really like the way you explain everything although some of it may have been a little easier to visualize with demonstrations of what youre talking about but ill continue watching your other videos to get a better understanding of everything. thanks again
Thank you ❤️ I also have all this information written down on my blog. Maybe that's an easier medium to refer back to 😊
Best instructional video out there! Thanks for making these videos in a English!
Thank you so much for such a full and complete explanation in detail. Very very nice.
Bonjour Sune, I have been making sourdough bread for the last 3 years and a bit like you looking around and trial and errors. I believe that I have achieved a very good process and getting a great result with my bread according to the numerous individuals who tried my bread. I really appreciate that you did this video in which you masterfully touch on every points. I did learn a new trick and will implement to see the results on my bread. I do autolyse but for under an hour, I will give it a try for 4 hours and see the difference. It make sense so will see. Again, fabulous job and merci beaucoup for the info.
I struggle with Bulk Fermentation. I have a difficult time knowing when it is done. I also want to thank you for your wonderful videos, I have learned a great deal about the sourdough process from you and I really appreciate it. They inspire me to keep trying to get it right, and I have made significant improvements after watching your videos. Thank you Sune, and keep up the great work!
I really like your videos! No useless deadair. The pace is excellent and you always include "why" each step is important! Clear, concise and always consistent in your approach.
Great info. I've learned so very much from you. Since watching you I have excellent oven spring and the very best bread with crackling crumb. ThNk you so much. Excellent instruction and lovely bedside eloquence ( for lack of better team, lol).
Thank you
Excellent Information! I’ve done a lot of what was discussed in learning SD, but this reinforces it, with some tweaks.
Sune this was so helpful! Thank you for making this video, now it’s back to bread baking for me
Great advices..I am new but have been researching and doing lots of things wrong so far..thank you for fantastic list of suggestions
this is so helpful. I watched this last year and I got more out of it after baking for a year.
Yeah, it's not for the absolute beginner. Probably a bit overwhelming :)
Thanks for all the great tips. Love your work!
Absolutely brilliant video packed with knowledge in high concentration. I could definitely take away few things to work on and improve.
Thank you
Today I got ahold of an actual razor blade to score the bread properly and I got a beautiful rise with a windowpane pattern. I’ve previously just been using what I thought was a sharp knife, but it kept dragging the dough and it kept sticking. That resulted in a flatter, but still tasty sourdough loaf.
This is brilliant stuff. Thanks for such in depth information.
Loved your Sourdough Blues!! It stuck in my head like gluten!!
Thank you 😁
This is the most useful sourdough video I’ve seen and I have seen a lot! :)
Thank you. I really felt like this one was missing. When I was starting out with sourdough and trying to learn how to score, I could only find a couple of grainy videos and they'd never show the bread after it was baked :)
Foodgeek Just one of your tips (preheat 1 hr and bake at 260) has just led to my first loaf that’s not a frisbee! After 10-12 flat loaves!! I had been baking at 230 and not preheating much. Thank you so much!!!!! :) :) I will watch all your videos and read your blog. I also appreciate so much that you are concise and do not ramble on like so many people do in TH-cam videos.
Thank you! The best instructions!
pure gold this video, thanks a lot!
I followed your recommendations here and went from a frisby to a thing of beauty. I wish youtube would let me share a photo. Thank You!
Thank you. Absolutely love your videos!
Wow, I learned a Lot from your Experiment vidoes. Greetings from Germany ✌️
This is chockfull of info -thank you so much!
Thank you for all the great tips. Be well. 😊🇨🇦
The dobro behind you in this video is beautiful. Is it a coincidence that a "dough bro" owns a dobro? :)
Love DAD jokes :D
Here's a video of me playing it: th-cam.com/video/O1ARnZZujuM/w-d-xo.html
From my video recipe about chocolate sourdough :D
Serious video with no background music... Finally. Thanks for this.
Yes! So nice to not have disturbing music in the background! I love the intro and the guitars on your wall though, but nice that you keep music off while you're teaching.
Great easy to follow. Thank you!
What I did the last time I fed my starter and autolized the same time, about 4 hours. Initially I thought I made an error but you confirming this and my end result was great.
Yes, some people say that the gluten will start breaking down, but I've never had a problem with that. That's the reason I do experiments. A lot of people who bake will just pass on what somebody else told them, so I just test it to see if it's right or wrong 😁
I can’t believe I overlooked that FG mixes water + flour and autolizes dough up to 4hrs before adding starter! I only autolize 30 min with everything mix. I am doing a high hydration rye bread.
@@Foodgeek The scientist in my always makes me question every step and ingredient in a recipe. "Is this really required? What is this accomplishing? How much will it change if I do it differently?" I love your videos and your approach!
For Chlorine, now in the US many water systems are using persistent chlorine based sanitizers that don't evaporate when leaving water out overnight. So, best to have a filter. Thanks for all your great content. I've learned a lot form your chanel.
Thank you for your information ❤
I'm an intermediate skilled baker with lots to learn. As I heed the lessons you and others give, my breads are improving more and more. Many of the tips you give here 100% accurate and necessary. Only one I've heard that I really do differently is about starter. I store mine in the fridge, take it out and feed it the night before a bake, and in the morning it's always ready.
Thanks for a great video!
Well, it can certainly work out of the fridge. But I've noticed that mine grows higher after I started storing it on the counter 😊
Happy you liked the video. It's all about finding what works for you 😁
Foodgeek I forgot to note that I live in a desert and the rules here do vary especially when it comes to starter. My challenge is keeping the dough temp down to where I want it. It's tough to find a cool spot to store starter out unless it's winter which may be like your summer.
So I agree in that we need to explore what works.
@@VictorYepello You may want to look into getting a wine fridge. You can set those between 12C-20C. Which would be fine for a slow bulk :)
I second that ! thank You that you have generously shared your knowledge .
@@eshoras Thank you
Sune, thanks for helping me pin point where I need to improve. My oven only goes up to 230ºC 😞.
Excellent video! Thank you
Love your guitar wall!
Excellent video! Tks a lot
Super informative video! Thanks!
This video is a keeper.
You should include affiliate links to your supplies- bannetons, baking stones, dutch ovens, aprons, that fancy scoring tool, etc. Would love to order through those links. Love your videos!
Great tips and plenty of reminders. I still get a buzz each time I bake.
Great explanations ! My sourdought is alive ! Making breads from Brazil!
Thank you so much for the information!👍😊
After watching lots of sourdough videos, I've decided you are the best. Gonna use the methods you share.
Thank you your kind words ❤️
@@Foodgeek Thank you for all the videos and the recipes. I'll let you know how it goes. Off on a trip and when I get home I am going to start making my starter.
@@pbziegler Thanks :) Have a great trip :)
Great Video !!! Thank you so much !!!👍❤
Just discovered your videos. Great !!! Thank a lot !
wow this is so helpful
i see so many really great guitars on the wall!!
Yes, I've collected some nice ones over the years 😁
Hi Sune! I'm newly subscribed and am really enjoying the clarity that you add to your instructions. I'm new to sourdough baking and naturally have many questions, one of which is the starter maintenance. I'm hoping that you can shed some light on this question in particular. You mention using most of the starter in the recipe leaving a very small amount behind. Could you share your process of (weights and measurements) building the starter back to a usable amount for further baking?
Thanks very much and please keep up with your wonderful videos!
Thank you :) It's super easy, if I need 100 grams of starter in my bread, I will make 125g of starter and use the remaining 25 grams for the next feeding :)
Great tips
Always great information 😊 you da man 👊
Great tips here !
Lekker lekker lekker!
Sune,You are seen frequently and repeatedly pinching the dough as you shape it, but I've watched (almost) all your amazing videos and have not heard you comment as to why you do that. What are you testing for? Thanks for putting so much knowledge out there for us home bakers and for your scientific experimentation complete with controls rather that just standing by 'traditions'. THANK YOU!!
Most og what I do is based on experimentation, also stuff that I don't have a video for... yet! 😉 I pinch the dough to remove bubbles that would otherwise create a blowout or a crevice under the crust 😊
Superb video. Thank you so much for sharing your wisdom and experience!
You're welcome. I'm very happy you found it helpful 😊
Hey Sune, I've heard nowadays in many countries they changed chlorine in tap water to chloramine. The reason why Im saying this is that the new one doesn't evaporate at all from the water, no matter if you boil it or not. So the only way to go is bottled water
Excellent, Excellent Tutorial!
Very Helpful to learn the fundamentals to a Great Baking, specially Sourdough Bread!
Greetings from Singapore!🇸🇬⚘⚘
Edith, a happy Subcriber!
😊!
Hello, Sune, thanks once again for sharing your experience with sourdough. Complete Noob here still. You mentioned puddle bread if you don't follow the instructions perfectly, and I just wanted to let you know, if you need anyone to volunteer how to make puddle-bread, I'm an expert at that. (I think so far, my experiences have been from a sourdough that's still a bit weak.) But all is not necessarily lost--I've been known to throw it into a bread pan and cook at a lower temperature, but the best I can say about it is, it's bread. Wish me luck on my next endeavor!
sourdough and guitars, why would you not subscribe.
Exactly. It's the perfect combo :D
Excellent advice, you have an air of a guitar playing Bond villain, so that helps.
NAIL ON THE HEAD!
I believe his white cat is just out of camera range.
Putting the starter in the fridge works really well. I get mine out, warm the outside of the jar with some hot tap water, feed it and pop it in a proofer at 24 deg C for four to five hours. By then it's fiery enough to do five rounds with Mike Tyson. The other way is to feed it and leave it in the proofer, or on the work top overnight. This also enable better control of the Lacto Bacillus, by varying that temperature when it is being re-invigorated, but that's another story.
The fridge method means no discards whatsoever too.
Yeast is an incredibly tough microorganism. It's all but impossible to kill and it's opportunistic in nature. It is geared up to grab brief windows of opportunity when the environment is just right.
Hi. Thanks for the great and informative video. I have a question about starter maintenance. At one point you said you feed your starter 1:2:2. At another point you said you feed it 1:5:5. When do yo do which? You also mentioned you often leave it on the counter and don't feed it regularly. If you leave on counter and then plan to use it, how long before you intend to use it do you feed it, and how much? I think you said you may only do one feeding to bring back to life, but I want to confirm. Many thanks!
I have this same question about leaving the starter out when you don't plan to feed or use it daily.
Adley G My takeaway was that when he is first building a starter, he wants to give it a great head start (1:5:5), but thereafter, he just does 1:2:2 to continue the maintenance - he adds that the day he wants to bake.
OMG so many tools and equipment that I need to buy
Guess I'll use my starter to make crepes because bread is too complicated
Only thing you really need is a kitchen scale. I’m baking decent loaves with a scale, and a mixing bowl as a banneton
Tak for alle de inspirerende videoer! Kornby Mølle nr. 1 og fuldkornsmel fra Egeskov Mølle giver virkelig et lækkert brød. Hvordan ville du anbefale at man laver surdejsboller? Tænker mest i forhold til pre- og final shaping.
To produce steam in home oven, Dutch oven and baking stone plus Roasting lid are two choices. It would be grateful if you could show us the different effect between them.
Hey thanks for the comprehensive overview. I have some questions:
1. bake the whole time with steam in the oven when baking on a steel or stone?
2. when my dough is bulk fermented and put in the fridge, doesnt it overferment in the fridge then? for example when i let it rest for 24-48 hours?
1. You should stop the steam after the bread stops expanding so you can get a nice crispy crust
2. Yes and no. It depends on the temperature. If it's under 4C/39F the yeast will go dormant and not proof anymore 😊
Thank you! 8 wait 1 hour before taste the hard work
Thanks!!
You're welcome :)
How did you learn all this? You are so good thank you for sharing your knowledge with us.
Reading and trial and error :)
@@Foodgeek Yep that's me. I've been through a lot of flour though. Best wishes.
Great video ! I think that my issue lies with my levain chef. It grows, and bubbles to about double in size and when I use it to make my levain for the bread, I do the float test and it floats. Yet, I'm still not getting the spring. Would recommend simply throwing out a majority of the mature levain, just to 10 grammes left and then feeding it a large amount of flour and water; then repeating until it grows to three times? Thanks for your help !
Great tips enjoying your video keep them up.🤗 Just made my first sourdough bread, looks good but my inside is slightly undercook. I scored n place in oven immediately from the fridge. What went wrong? Could it be pre heating cast pot? not hot and long enough. Please advise. Thanks thanks
Thanks for all the videos, they answer so many of my beginner questions. I'm about a month and 10 loaves in with a healthy starter, and am happy to try just letting it sit out - avoiding fridge and constant feedings. I'm currently experimenting with flour ratios and baking temps+times. I'm amazed how different a dough can turn out starting at 500 vs 450/400, but I have to watch my oven to not have the element burn the bottom
So just to be clear, As I only bake on weekends...you're saying I can keep my starter out of the fridge without feeding it daily?
Thanks, love the videos!
I always missed the bulk fermentation after folding. And it worked just fine and the bread is super tasty. What exactly does the bulk fermentation do? Do you have a video to test the difference? I think there is none. :)
Could you please make a video comparing the results with different times of preheating the oven? You mentioned 1h, some 45’ and I did once with just of 30’ of preheating and it turned out still pretty good. Thanks!!
I't planning to do one cold and one scorching hot. That should show if there's any difference at all 😊
Foodgeek Check out Foodbod Sourdough, gets great oven spring and only cold bakes all of the time. She has a book coming out, but is on YT and FB.
Terrific advice! Oven spring is THE thing I'm struggling with right now... Mostly I think it's my non-existing shaping technique, haha!
I bake with fermented fruit yeast water though rather than a "real" sourdough starter. Do you have any tips or videos on that? :)
Thanks for all of the information Sune. I seem to always have problems with gluten development. I am trying to do whole grain breads but have accepted the fact that I need to add unbleached bread flour to avoid ending up with a tasty brick. Over the course of about ten loaves I have never had a positive window pane test. The dough always tears. Eventually I become concerned with overworking the dough after five or six stretch and folds and at that point the bulk fermentation is advancing. Todays loaf was 60% whole spelt grain bread with 80% hydration with an overnight autolyse before adding my starter. I am getting to my wit's end with this problem because without gluten development I am never going to get good oven spring. I don't want to resort to a white flour bread for health reasons.
You may want to seek help on a sourdough message board or Facebook group, where people may be more able to dig deeper and have time to look into it. It can be complicated to figure out some of these issues and a lot more information is needed to get to the bottom of it. The Fresh Loaf is a good place to start.
Thanks a lot sune
Hi Sune...thanks for this video which I found very helpful. I’m new to sourdough, and wanted clarify your comment on maintaining the sourdough starter - is it preferable to leave your starter out of the fridge where you are only feeding (and using) it once a week? Thanks!
I am a little distracted by the HD28 hanging on the wall. I bet there is some wild yeast on those strings. You like American guitars and I like Danish speakers and bread. I am stuck in Thailand during the lockdown with some sourdough starter I made with your help. I only have a frying pan and no oven. I have been frying sourdough starter with rice bran oil, sesame seeds, and chives which is incredible. I want to try to make some sourdough Pita but unsure of the ratios for this, any ideas. This channel is really cool.
Many water companies in the US use chloramine which does not boil or evaporate out so I always use bottle water.
My God .. this is really good information.
Thnx man .. already baking for some time but still struggling with good results. This will help!