Thank you! I probably have another 15.000 days to live. I want to use these days to enable as many people around the world to bake amazing bread at home. This way I hope to have a tiny positive impact on our planet. Bread baking knowledge should be available to everyone, free of charge. The best way to do that is to not run theBread.code(); commercially. My main job is what earns me the money to cover my running costs. Support from the community enables me to focus more on my mission and teach even more people 🙂.
That's actually one of the most POWERFUL marketing moves there is. Personalized info as a gift makes the mind want to return a gift. Im not saying he's purposely using it, but. It's great for business and kudos to him.
please explain in Germany or any country how you can save money, you buy ingredients, then you use energy to bake then it costs more than the bakery , if you explain how I can save, your a genius , thanks
@@LordTimothious Thanks. Some years ago I was in a corporate job. I was earning good money - but was unsatisfied with the little impact my work has (except making shareholders a lot richer). I decided to take a 6 month sabbatical - became an educated pizza chef in Naples and then re-arrange my life. 3 days per week are about making money to live, 2 days per week are just my random theBread.code(); hobby. I know it's a bit idealistic - but I will see where this takes me.
We´re so glad to have you back, Hendrik! :) And guys, I actually got to meet this super nice person in person! Buy his book, it´s amazing. Sharing people like this is SO worth supporting.
I can’t stress how helpful this video and his book is! I open baked in my main oven the first time following another TH-cam video and got an oaky loaf. I thought it was because the temp was too high and the crust formed before full spring. But turned out it was the fan! No one I’ve seen has ever stressed that before! So I moved to my lower oven which doesn’t have a fan and I got AMAZING oven spring! I guess the inverted tray helped too since when I took it out I heard a sizzling noise (?). Totally awesome video!
Seit dem ich deine Videos gucke sind meine Brote so viel schöner geworden! Ich musste mir auch einfach dein Buch kaufen weil du mir so viele tolle Tipps gezeigt hast! Danke für alles .. durch deine Videos und die super entspannte stimme backe ich wieder jede Woche Brot für Freunde und Familie ♥️ Danke danke danke
Switched to a stone recently to reduce bake time. I was also having difficulty figuring out oven spring with my Dutch oven. I watched a video you made about temperature and steam, then I used the inverted tray this morning and my loaves are FINALLY nice and plump. Such a brilliant method- thank you!
I love your content so much!!!!!!! I saw you hadn’t put on a video in a while, and I was actually worried about you 😮! I’m so glad to see you posting more content!!!!! ❤️🥖❤️🥖❤️🥖❤️🥖❤️🙏❤️ Your videos always make me smile and help me make better bread ❤️
Thank you Melissa! I was focusing on finishing the book. It will take a while for me to make another video - I need to finish shipping all the books first and can then dedicate some more time on videos with good conscience.
Another video! This is great to show a friend that wants to start understanding baking better Good to see you back!
6 หลายเดือนก่อน +5
I'm been using this method for a while now (from a past video of you) and really love it, it's easy, and with amazing results. And the best part is, that we can bake more than one bread at a time!
Thank you! I agree. It also works nicely for baguettes, buns, everything. Random site note: Even steaming a cheese cake is great so the top layer doesn't crack. I have never had a single cheese cake crack on me using this method.
Great to see a video from you again. Most of the ovens in North America constantly vent the steam, so this doesn't work. I bake on a steel with a very large roasting pan so I can fit 2 large loaves at once.
Perfect! This works. In the extended version of the video (ko-fi.com/s/8520df9762 - just enter 0 and submit) I talk about that trick. I have been using large turkey roasting pans before - they do wonders.
Just a note for other folks that have ovens with always on fans. You can still use the method described in this video, just switch your oven off at the wall once it's up to temp and you've placed your dough in. It's been working well for me! Switch oven back on and remove water trays after 20-25min.
Very timely and thank you very much for the great tips. For the past year, I have perfected my sourdough starter and my bread making skills. My baking results have been mixed and the bake was the one skill, I felt, I needed to improve and master. I had 2 loaves in the fridge ready to bake and decided to give your method a try. It worked like a charm and I am pleased with the results. Your instructions are clear and no detail is missing. Thank you very much and happy baking.
I haven't made any bread trying this method yet, but it seems like a great way to avoid having to use a dutch oven to trap steam. This way I can use my pizza steel, roasting pan, and baking sheet to get the same results and cook two loaves at once for less effort. Thanks for the great idea.
U r the one of my favorite youtube bread bakers :)! I'm glad that I found your channel, I learned so much about gluten, yeast, sourdough. My Bread isnt perfect it improved A LOT by your infos etc! Keep goin bro!
Just a comment on the rocks in the steaming tray in the video. You seem to be using solid rocks! The correct material are the porous lava rocks which are used in saunas and gas BBQs. The porosity gives steadier steam. Please forgive me if I have mis-identified your rocks.
Thank you for the video. I'm baking rye wheat bread in a form and always had the issue with a burned top. This setup with the inverted tray not preheated solved the issue. Been following you since the corona time and been learning a lot. Thank a lot.
So glad you are back! I bake two loaves at a time yesterday using two Lodge cast iron Dutch ovens. Two fit nicely in my oven, which is wider and slightly more shallow than many others. Like another commentator says, most ovens in America vent steam (even though it is a Japanese brand). That explained why my attempts to use the inverted tray system failed for me.
I love your videos as a beginner to sourdough. I do use a Dutch Oven but out of desperation if made a loaf in a Romertopf clay pot (soaked in water) and it turned out amazing, maybe due to the moisture. And it wasn't quite as heavy.
First watched your videos during the pandemic. Your English, while good then, has improved to the point that I can barely detect your accent; good job. And thanks for all the good info!
I started baking bread two months ago and I am truly grateful for your videos. I see that the hardcover book is sold out. Will you be offering them for sale again? I enjoy reading books on my computer when they are novels, science fiction, or whatever, but for a reference book like yours, I prefer to hold the book in my hands. I'm rather hoping to make it my bread bible, and write little notes to myself in the margins! A bread bible exegesis, perhaps! Ha!
Great trick I will add to my arsenal. If your oven, like mine, has the fan always on, you can try pre-heating to max temperature, then after loading the dough unplug the oven (just turning it off might not stop the fan) : It will still be at good baking temperature for around 15mn, giving it time to spring with loads of steam… then plug it back.
I don't have a Dutch oven but I do have a big metal mixing bowl that fits perfectly over my cast iron skillet. I pop a couple of ice cubes in before I close it all up and put it back in the oven.
I have an oven with a constant fan which you can't turn off, even when you turn the oven off, the fan will keep spinning until the oven has cooled down completely. My solution is preheating the oven with baling steel, and cutting the oven power or plug, then you steam the oven (using your preferred steaming method). There's enough residual heat for the first 15 minutes of the bake/oven spring. Results are amazing and power consumption is lowered.
I love that you're sharing a method that simplifies the process for many. Unfortunately, every home oven I've seen here in the US has a heating element on the bottom of the oven and 2 racks (3 would help!), as well as vents in the oven door that release all the steam. 🙄 Waiting patiently for my book! Looking forward to it!! 🥳
Hi Hendrik, Thank you very much for sharing this video..... I will test this oven tip the next time i am going to bake my breads. Maybe i can bake 2 at a time.... that would be great. Greetings from Holland.
Thank you for the support Anders! So if you ordered it more than 1 month ago it should have arrived by now. If you ordered recently - it will take a bit longer. We first need to dispatch all the previous orders :). I appreciate your support to my cause!
I do not have all the stuff needed to do this method, HOWEVER, I do have a silicone stand off meant for a pressure cooker, an electric kettle, and a dutch oven. I preheated the Dutch oven, but not the lid, for an hour in a 450F oven. I then set my kettle to boil. When the water was boiling, I turned my dough out onto a sheet of parchment paper, pulled the Dutch oven out of my oven, and put the silicone trivet in the bottom. I then poured in boiling water, then picked up the dough by the parchment paper, and dropped it on the trivet . I sprayed water on the cold lid and the top of the dough, put the lid on and popped it in the oven for 30 minutes. I took the lid off, and while my razor didn't slice the bread well (needs a new blade), I got my first oven spring with a 65% hydration dough! very happy! Oh, 10 minute timer went off, time to see if the crust is where I want it....nope, reset for another 5 and I'll check it then. I can see blisters though! I have to admit, this is not the only thing I changed, I changed my strengthen routine to match closer to what is suggested in another Bread Code video. This is also the first higher hydration dough I've left overnight in the fridge. I just pulled from oven, and the bottom is not brown, I pulled out the trivet and I put the bread back in the Dutch oven (on parchment still) on the (cold) stovetop for a bit to see if the bottom crusts up from the residual heat in the Dutch oven, but even if it doesn't, it's not a frisbee! Now the hard part. Waiting for it to cool before i make a sandwich with it :D
i was using this method couple days ago in my new 28L tabletop electric oven.. the challenge was just the space, i can't put the tray on the very top slot so i had to place it in the middle, luckily my dough didnt touch the tray bc my dough was pretty small (400g ish).. my mistake was i pre-heated the top tray so the crust form too quickly, so the end result had a pretty thick crust (still delicious tho).. i'm gonna try this method again next time also amazing video as always 🎉
I agree with all the other comments. Until more hard copies are available, I'm happy to contribute $ to your channel. I've got the ebook but crave the hard copy. Please let me know when more are available. Cheers from Vancouver, Canada.
I do this also with my cakes fruit/ carrot and others but the steam works a treat like a perfect baguette it needs steam in a bain Marie not as hot as bread baking of course
I'm constantly in awe of the appliances available in other countries. In the US, ovens don't have a rack system like the one you have, and so there is no option for an oven pan that fits directly on the rack holders. And the way our ovens are designed, racks can't be inserted upside down. We can use sheet pans on the wire racks, but they don't cover the entire space area and so steam will escape much faster. I think dutch ovens are still a more versatile solution here. Plus, then you have a dutch oven for making soups and stews.
Another commentor pointed out - try heating to roughly 230°C and then just turn off the oven. That should work wonders too. I should make a video on the topic.
Everyone around me always has cheese-cake with cracked surfaces. I figured - I need to try haha. Love the cheese cake, not too much how my belly grows after eating too much 🤣. So it's a rare treat for special occasions. I can confirm though that proper cheese-cake steaming is a game changer.
The key to a perfect cheesecake top is slowing the rate of change in temperature. Both increase and decrease. Water bath will come out perfect every time, once you figure out the optimal time to turn off your oven. No cracks and will not sink.
Dear Hendrik, Today i did test youre techniques with the tray up side down..... it workt 🎉🎉🎉🎉... now i can bake 2 at a time. Thank you so much.... I wil buy youre book as a big thank you 🎁....do you ship to the netherlands ? i think so. greetings, Peter.
The tips you provide are invaluable, but I would caution against the use of AI-generated images - I feel that they cheapen the point and are empty/misleading filler content, it would be more fitting and informative to fill the video with more photographs and video footage of the process and your beautiful results.
Thank you! I always thought the steam was to form the crust, not to delay it! How wrong can one person be? (Very, apparently.) Thanks for straightening me out.
Oven out for repairs. Hv a Dutch oven and a Halogen Turbo broiler though. Pls advise if I can bake on a dutch oven stove top? Dough on parchment will be placed atop metal trivets inside the dutch oven until full rise. Then transfer bread onto the halogen broiler for browning.
Having the steam bowl at the bottom of the oven can damage the enamel on the bottom, because the that part of the oven and heating element is getting significantly hotter than the rest when the rocks and pan are hot.
Just FYI - I just released an update for Kindle. Not sure if you can automatically get it? If not - you can download the .epub here directly: the-bread-code.io/book.epub
Amazing content once again. Thank you! Also, congrat on the new quality of the videos. They are short, concise and super clear. kudos to you! Here is an idea: re make some of the older video into shorter and more concise videos like this one. The information in those is extremely valuable but they are too long and repetitive (around 20 to 30min long). If you re make them into shorter videos, I think you will get a lot of traction in viewers... I don't know, it is just an idea. I just think that your channel is underrated and it should be known by more people. One way of making easier the spreading of your videos in this area of short attention span is to making them shorter.... Again, just an idea and once again thank you so much for this content!!
Thank you 👍. Generally the longer the videos the better for youtube if you manage to engage the viewers the whole time. It's a challenge. I found my peace by also recording an extended version which can not be found via TH-cam but only my kofi page. This way I can create one more concise and one more in depth content piece 👍
@@the_bread_code Ahh, this makes a lot of sense. You know how the thing works, I am just a consumer of good info like your videos and wanted to highlight the great quality of the new format. Yet, of course, you know what is best for the channel. I'll keep spreading the word, you keep your good content going. Thanks again for all the hard work and dedications. Highly appreciate it.
My loaves keep coming out uneven and don't rise well unless I use a Dutch oven and they come out perfect every time. I'm using high quality steel but maybe I need to use clay instead.
Thank you Michael! I appreciate it. Writing the book has been one of the best moments of my life. Seeing all this knowledge turn into the beautifully designed book, then the community peer reviewing the whole content - wow. This truly has become a master piece. One of the issues I do not like is the international shipping. Just the other days 200 books were returned to my place because of something being wrong with the customs declaration. Right now the whole book printing/shipping has been subsidised by me with earnings from the previous years. The design, printing and shipping has been more expensive than expected. But - I really wanted to make sure that each book is truly perfect. However - each order helps me to reach break even. So - I highly appreciate your support. Thank you Michael.
Will try it! I am having nice results with my method but I already see I was making a mistake: I was turning the fan on. Bottom heat and fan. I should have used just bottom heat or bottom and top
Hi Hendrik Greetings and Gluten Morgen from an Englishman living in the Thai jungle,"literally" who's struggling to perfect sourdough, lol, loving this YT page, your advise has been a game changer, please keep the vdos coming. Is there a social media group FB or other that I can contact for a chat. Cheers Simon.
If your fan is on all the time like my crappy oven I seen another video that says once you put your dough in turn the oven off so the fan stops and after 20-30 mins or something remove the steam and turn the oven back on to crisp it up.
I had to stop and rewind when you read off the link to the free online version of your book. Those are called hyphens, not minus (used in mathematics). First time watching your video. Onward to the rest of your video now. ETA: that was an informative video. Thanks!
I have learnt so much about baking with your videos. I still struggle with hydration. I'm in Canada and the best bread flour is 4% protein. I'm confused how to calculate the hydration % according to protein content. For 500 grams of flour, is it 60% hydration? HELP!! My doughs sometimes are too wet. How do I realize the protein? Thank you, thank you for the answer you can provide with.
I had the strangest phenomenon happen. I had a new starter to work with an made myself a mini bread and rested it for a bit once out of the oven. Once I checked it (little warm) it already had mold on the bottom 🤯 what the!?!? Never heard of that happening… im am guessing my new starter has mold in it as well but don’t see any forming in it 🤨 I’m flabbergasted here…
you are back with the new video! That's amazing! However, I noticed that my oven is damaged. I don't know the actual reasons, but I suspect it was because of contact of pyrolytic surface of my oven with the metal tray. Just a word of warning..
i noticed the steam from the bottom tray is dropping the temperature of the bakingstone by alot! baking it harder from the top then the bottom. even tried to put a 5mm steal plate below the stone but with the same result.
I have watched so many of your videos trying to master the sourdough bread for the home baker. Problem is that even for a home baker I want my bread to taste and look like a master baker did it lol. So what is your favorite recipe for the best flavor and crumb? My son likes the medium sour flavor with very noticeable holes which I’m not sure why unless he think that type give the most sour flavor that he enjoys but he looks for the big holes lol.
Great video! Question, if you bake to 197f in the first step, wouldn't you overcook the bread during the browning method? Or are you letting the bread completely cool before the crisping stage?
Just go by the outside look of the bread. Remove the bread from the oven if it is dark enough. Hope that makes sense. Don't rely on timings - just on the visual clues.
Some people say to add ice cubes to your Dutch Oven, but you add boiling water to your tray under in the oven. I got a very small oven. 20cm high, about 36 cm diameter of the circle. My Dutch Oven doesn't fit and won't turn if I put it in. So I try another pan I got with a silicon lid. But I don't think adding ice to this pan is a good idea, it might let the plating burst, wouldn't boiling water added to the pan be better due to creating steam quicker? Would love to see a comparison of this in one of your next videos if you haven't made a comparison already.
Thank you. Loaf it - we should make a session together sometime. Weather is getting better here too 🙂. Just send me a message: hendrik@the-bread-code.io
Hey welcome back! And thanks for this great video. Do you often bake as pictured at 1:13? I'd be afraid that the temp would drop too much if I insert that many loaves at once.
You offering your book for free makes me want to buy it! You are one of few good TH-camrs that everyone should support! Amazing content as always 🎉
Thank you! I probably have another 15.000 days to live. I want to use these days to enable as many people around the world to bake amazing bread at home. This way I hope to have a tiny positive impact on our planet. Bread baking knowledge should be available to everyone, free of charge. The best way to do that is to not run theBread.code(); commercially. My main job is what earns me the money to cover my running costs. Support from the community enables me to focus more on my mission and teach even more people 🙂.
That's actually one of the most POWERFUL marketing moves there is. Personalized info as a gift makes the mind want to return a gift.
Im not saying he's purposely using it, but. It's great for business and kudos to him.
please explain in Germany or any country how you can save money, you buy ingredients, then you use energy to bake then it costs more than the bakery , if you explain how I can save, your a genius , thanks
I couldn't afford to purchase- tough I wanted to. I gave donation. Thank you for making your knowledge accessible.
@@LordTimothious Thanks. Some years ago I was in a corporate job. I was earning good money - but was unsatisfied with the little impact my work has (except making shareholders a lot richer). I decided to take a 6 month sabbatical - became an educated pizza chef in Naples and then re-arrange my life. 3 days per week are about making money to live, 2 days per week are just my random theBread.code(); hobby. I know it's a bit idealistic - but I will see where this takes me.
Good info - I am a seasoned sourdough baker but still learn some new tricks from you.!
We´re so glad to have you back, Hendrik! :) And guys, I actually got to meet this super nice person in person! Buy his book, it´s amazing. Sharing people like this is SO worth supporting.
Thanks Gro. It was a pleasure to meet up 🙏🏻
I can’t stress how helpful this video and his book is! I open baked in my main oven the first time following another TH-cam video and got an oaky loaf. I thought it was because the temp was too high and the crust formed before full spring. But turned out it was the fan! No one I’ve seen has ever stressed that before! So I moved to my lower oven which doesn’t have a fan and I got AMAZING oven spring! I guess the inverted tray helped too since when I took it out I heard a sizzling noise (?). Totally awesome video!
❤️ thanks for the kind comment
Seit dem ich deine Videos gucke sind meine Brote so viel schöner geworden! Ich musste mir auch einfach dein Buch kaufen weil du mir so viele tolle Tipps gezeigt hast! Danke für alles .. durch deine Videos und die super entspannte stimme backe ich wieder jede Woche Brot für Freunde und Familie ♥️ Danke danke danke
So happy to see you release another video! Missed your content
Thank you Bikey!
Switched to a stone recently to reduce bake time. I was also having difficulty figuring out oven spring with my Dutch oven. I watched a video you made about temperature and steam, then I used the inverted tray this morning and my loaves are FINALLY nice and plump. Such a brilliant method- thank you!
I love your content so much!!!!!!! I saw you hadn’t put on a video in a while, and I was actually worried about you 😮!
I’m so glad to see you posting more content!!!!! ❤️🥖❤️🥖❤️🥖❤️🥖❤️🙏❤️
Your videos always make me smile and help me make better bread ❤️
Thank you Melissa! I was focusing on finishing the book. It will take a while for me to make another video - I need to finish shipping all the books first and can then dedicate some more time on videos with good conscience.
I can't wait to finish my premaster final exams and try making the sourdough bread for the first time! Thank you so much!
Another video! This is great to show a friend that wants to start understanding baking better
Good to see you back!
I'm been using this method for a while now (from a past video of you) and really love it, it's easy, and with amazing results.
And the best part is, that we can bake more than one bread at a time!
Thank you! I agree. It also works nicely for baguettes, buns, everything. Random site note: Even steaming a cheese cake is great so the top layer doesn't crack. I have never had a single cheese cake crack on me using this method.
Thank you for all the work you’ve put into this over the years!
Thanks, actually an objectively useful and good video.
Great to see a video from you again. Most of the ovens in North America constantly vent the steam, so this doesn't work. I bake on a steel with a very large roasting pan so I can fit 2 large loaves at once.
That's how I do it as well, works pretty well.
Perfect! This works. In the extended version of the video (ko-fi.com/s/8520df9762 - just enter 0 and submit) I talk about that trick. I have been using large turkey roasting pans before - they do wonders.
Just a note for other folks that have ovens with always on fans. You can still use the method described in this video, just switch your oven off at the wall once it's up to temp and you've placed your dough in. It's been working well for me! Switch oven back on and remove water trays after 20-25min.
Very timely and thank you very much for the great tips. For the past year, I have perfected my sourdough starter and my bread making skills. My baking results have been mixed and the bake was the one skill, I felt, I needed to improve and master. I had 2 loaves in the fridge ready to bake and decided to give your method a try. It worked like a charm and I am pleased with the results. Your instructions are clear and no detail is missing. Thank you very much and happy baking.
I haven't made any bread trying this method yet, but it seems like a great way to avoid having to use a dutch oven to trap steam. This way I can use my pizza steel, roasting pan, and baking sheet to get the same results and cook two loaves at once for less effort.
Thanks for the great idea.
U r the one of my favorite youtube bread bakers :)! I'm glad that I found your channel, I learned so much about gluten, yeast, sourdough. My Bread isnt perfect it improved A LOT by your infos etc! Keep goin bro!
Thank you! Every homemade bread is a win :)
Just a comment on the rocks in the steaming tray in the video. You seem to be using solid rocks! The correct material are the porous lava rocks which are used in saunas and gas BBQs. The porosity gives steadier steam.
Please forgive me if I have mis-identified your rocks.
Good point - thanks Kevin!
I was thinking the exact same thing about using the volcanic rocks.
Thank you for the video. I'm baking rye wheat bread in a form and always had the issue with a burned top. This setup with the inverted tray not preheated solved the issue. Been following you since the corona time and been learning a lot. Thank a lot.
Good to see you back! Thanks again. Can't wait to try it.
So glad you are back! I bake two loaves at a time yesterday using two Lodge cast iron Dutch ovens. Two fit nicely in my oven, which is wider and slightly more shallow than many others. Like another commentator says, most ovens in America vent steam (even though it is a Japanese brand). That explained why my attempts to use the inverted tray system failed for me.
Yep - in that case your approach is the best that you can take. Low budget option would be to use 2 large turkey roasting pans.
Good method! I also came up with this idea a couple of months ago and it's by far the best results I ever got
Great to hear! Same!
I love your videos as a beginner to sourdough. I do use a Dutch Oven but out of desperation if made a loaf in a Romertopf clay pot (soaked in water) and it turned out amazing, maybe due to the moisture. And it wasn't quite as heavy.
I tried this method today. And...wow! Definitely a game-changer. Thank you so much!
First watched your videos during the pandemic. Your English, while good then, has improved to the point that I can barely detect your accent; good job. And thanks for all the good info!
Sank you. I am trying haha. Maybe it's because I extensively watched the show "Yellowstone" 🤣
I started baking bread two months ago and I am truly grateful for your videos. I see that the hardcover book is sold out. Will you be offering them for sale again? I enjoy reading books on my computer when they are novels, science fiction, or whatever, but for a reference book like yours, I prefer to hold the book in my hands. I'm rather hoping to make it my bread bible, and write little notes to myself in the margins! A bread bible exegesis, perhaps! Ha!
thanks you hendrik for all your hard work and for keeping sharing with us, its really nice to see you back!, Kindest regards!
Great trick I will add to my arsenal.
If your oven, like mine, has the fan always on, you can try pre-heating to max temperature, then after loading the dough unplug the oven (just turning it off might not stop the fan) : It will still be at good baking temperature for around 15mn, giving it time to spring with loads of steam… then plug it back.
Genius idea! Loaf it!
Congratulations on the book!
I don't have a Dutch oven but I do have a big metal mixing bowl that fits perfectly over my cast iron skillet. I pop a couple of ice cubes in before I close it all up and put it back in the oven.
Same - I use the lodge pizza pan. Then after 25 mins move to the rack to start loaf 2 (and reduce bottom over browning)
Great video, a lot of helpful info. My bake game just levelled up! Thank you👌😊
Nice to see new content from you! Gluten Tag!
Gluten Tag!
Good to see new content from you! Thanks
Awesome as usual. It's been too long....you have been missed.
Thanks Ted!
Thank you very much for all the valuable information. It is very much appreciated. Keep up the good work.
I have an oven with a constant fan which you can't turn off, even when you turn the oven off, the fan will keep spinning until the oven has cooled down completely.
My solution is preheating the oven with baling steel, and cutting the oven power or plug, then you steam the oven (using your preferred steaming method).
There's enough residual heat for the first 15 minutes of the bake/oven spring. Results are amazing and power consumption is lowered.
In the vast sea of horrible bread advice you are one of only a few really great sources of information. Greatly appreciated. 😊
Thank you! it is absolutely amazing information which i was looking for.
Good tip on inverting the loaf if cooking on a baking stone.
I love that you're sharing a method that simplifies the process for many. Unfortunately, every home oven I've seen here in the US has a heating element on the bottom of the oven and 2 racks (3 would help!), as well as vents in the oven door that release all the steam. 🙄
Waiting patiently for my book! Looking forward to it!! 🥳
I see that you have tried everything possible to achieve the best result... have you tried a cold oven? I was amazed...
Can you please make a video on how to make pretzels, your videos are the only videos on TH-cam that give me consistent and delicious bread!
oh my god...i think my oven fan is often on. No wonder all my steam method didn't work so well for Baguette! Thanks for reminding me of it.
Hi Hendrik,
Thank you very much for sharing this video..... I will test this oven tip the next time i am going to bake my breads.
Maybe i can bake 2 at a time.... that would be great.
Greetings from Holland.
Thank you for sharing; yes this was very helpful! I will try this! 😊👍🏼🍞
I have ordered the book. Looking forward it to arrive.
Best regards Anders in Sweden
Thank you for the support Anders! So if you ordered it more than 1 month ago it should have arrived by now. If you ordered recently - it will take a bit longer. We first need to dispatch all the previous orders :). I appreciate your support to my cause!
I do not have all the stuff needed to do this method, HOWEVER, I do have a silicone stand off meant for a pressure cooker, an electric kettle, and a dutch oven. I preheated the Dutch oven, but not the lid, for an hour in a 450F oven. I then set my kettle to boil. When the water was boiling, I turned my dough out onto a sheet of parchment paper, pulled the Dutch oven out of my oven, and put the silicone trivet in the bottom. I then poured in boiling water, then picked up the dough by the parchment paper, and dropped it on the trivet .
I sprayed water on the cold lid and the top of the dough, put the lid on and popped it in the oven for 30 minutes. I took the lid off, and while my razor didn't slice the bread well (needs a new blade), I got my first oven spring with a 65% hydration dough! very happy!
Oh, 10 minute timer went off, time to see if the crust is where I want it....nope, reset for another 5 and I'll check it then. I can see blisters though! I have to admit, this is not the only thing I changed, I changed my strengthen routine to match closer to what is suggested in another Bread Code video.
This is also the first higher hydration dough I've left overnight in the fridge.
I just pulled from oven, and the bottom is not brown, I pulled out the trivet and I put the bread back in the Dutch oven (on parchment still) on the (cold) stovetop for a bit to see if the bottom crusts up from the residual heat in the Dutch oven, but even if it doesn't, it's not a frisbee!
Now the hard part. Waiting for it to cool before i make a sandwich with it :D
Thank you so much for your tips
I would love to see you make a video about how to make Baguette
Excellent video and explanations, thanks!
The vast majority of American ovens don’t have a top heating element, so the top tray isn’t needed in the U.S.
Wow, thanks for mentioning not to use convection fan! I will turn it off from now on
i was using this method couple days ago in my new 28L tabletop electric oven.. the challenge was just the space, i can't put the tray on the very top slot so i had to place it in the middle, luckily my dough didnt touch the tray bc my dough was pretty small (400g ish).. my mistake was i pre-heated the top tray so the crust form too quickly, so the end result had a pretty thick crust (still delicious tho).. i'm gonna try this method again next time
also amazing video as always 🎉
Thanks you for sharing your knowledge.
I agree with all the other comments. Until more hard copies are available, I'm happy to contribute $ to your channel. I've got the ebook but crave the hard copy. Please let me know when more are available. Cheers from Vancouver, Canada.
I do this also with my cakes fruit/ carrot and others but the steam works a treat like a perfect baguette it needs steam in a bain Marie not as hot as bread baking of course
Wow! Thank's for the tips!!❤
If you don't have a razorblade use a serrated knife, like a breadknife. It's a good substitute.
Very helpful thank you
I'm constantly in awe of the appliances available in other countries. In the US, ovens don't have a rack system like the one you have, and so there is no option for an oven pan that fits directly on the rack holders. And the way our ovens are designed, racks can't be inserted upside down. We can use sheet pans on the wire racks, but they don't cover the entire space area and so steam will escape much faster.
I think dutch ovens are still a more versatile solution here. Plus, then you have a dutch oven for making soups and stews.
Another commentor pointed out - try heating to roughly 230°C and then just turn off the oven. That should work wonders too. I should make a video on the topic.
Thanks!
Ahhh, experimenting with cheesecakes are we? Man cannot live on bread alone. 👩🏼🍳🥰
Everyone around me always has cheese-cake with cracked surfaces. I figured - I need to try haha. Love the cheese cake, not too much how my belly grows after eating too much 🤣. So it's a rare treat for special occasions. I can confirm though that proper cheese-cake steaming is a game changer.
The key to a perfect cheesecake top is slowing the rate of change in temperature. Both increase and decrease. Water bath will come out perfect every time, once you figure out the optimal time to turn off your oven. No cracks and will not sink.
Dear Hendrik,
Today i did test youre techniques with the tray up side down..... it workt 🎉🎉🎉🎉... now i can bake 2 at a time.
Thank you so much.... I wil buy youre book as a big thank you 🎁....do you ship to the netherlands ? i think so.
greetings,
Peter.
The tips you provide are invaluable, but I would caution against the use of AI-generated images - I feel that they cheapen the point and are empty/misleading filler content, it would be more fitting and informative to fill the video with more photographs and video footage of the process and your beautiful results.
I was just going to say the same thing
Thank you! I always thought the steam was to form the crust, not to delay it! How wrong can one person be? (Very, apparently.) Thanks for straightening me out.
We call the “minus” a “hyphen” when it’s used to join words as opposed to being used in a mathematical formula.
Oven out for repairs. Hv a Dutch oven and a Halogen Turbo broiler though. Pls advise if I can bake on a dutch oven stove top? Dough on parchment will be placed atop metal trivets inside the dutch oven until full rise. Then transfer bread onto the halogen broiler for browning.
My heating element is on the bottom. 😕 But it’s nice to see you again!
I'm gonna buy your book!
Having the steam bowl at the bottom of the oven can damage the enamel on the bottom, because the that part of the oven and heating element is getting significantly hotter than the rest when the rocks and pan are hot.
Just bought your book on kindle 👍🏻👍🏻👍🏻
Thank you!!!
Just FYI - I just released an update for Kindle. Not sure if you can automatically get it? If not - you can download the .epub here directly: the-bread-code.io/book.epub
@@the_bread_code 🙏🏻
Amazing content once again. Thank you! Also, congrat on the new quality of the videos. They are short, concise and super clear. kudos to you! Here is an idea: re make some of the older video into shorter and more concise videos like this one. The information in those is extremely valuable but they are too long and repetitive (around 20 to 30min long). If you re make them into shorter videos, I think you will get a lot of traction in viewers... I don't know, it is just an idea. I just think that your channel is underrated and it should be known by more people. One way of making easier the spreading of your videos in this area of short attention span is to making them shorter.... Again, just an idea and once again thank you so much for this content!!
Thank you 👍. Generally the longer the videos the better for youtube if you manage to engage the viewers the whole time. It's a challenge. I found my peace by also recording an extended version which can not be found via TH-cam but only my kofi page. This way I can create one more concise and one more in depth content piece 👍
@@the_bread_code Ahh, this makes a lot of sense. You know how the thing works, I am just a consumer of good info like your videos and wanted to highlight the great quality of the new format. Yet, of course, you know what is best for the channel. I'll keep spreading the word, you keep your good content going. Thanks again for all the hard work and dedications. Highly appreciate it.
My loaves keep coming out uneven and don't rise well unless I use a Dutch oven and they come out perfect every time. I'm using high quality steel but maybe I need to use clay instead.
I just bought the book. Your videos are some of the best I've seen on making bread.
Thank you Michael! I appreciate it. Writing the book has been one of the best moments of my life. Seeing all this knowledge turn into the beautifully designed book, then the community peer reviewing the whole content - wow. This truly has become a master piece. One of the issues I do not like is the international shipping. Just the other days 200 books were returned to my place because of something being wrong with the customs declaration. Right now the whole book printing/shipping has been subsidised by me with earnings from the previous years. The design, printing and shipping has been more expensive than expected. But - I really wanted to make sure that each book is truly perfect. However - each order helps me to reach break even. So - I highly appreciate your support. Thank you Michael.
Will try it! I am having nice results with my method but I already see I was making a mistake: I was turning the fan on. Bottom heat and fan. I should have used just bottom heat or bottom and top
Hi Hendrik
Greetings and Gluten Morgen from an Englishman living in the Thai jungle,"literally" who's struggling to perfect sourdough, lol,
loving this YT page, your advise has been a game changer, please keep the vdos coming.
Is there a social media group FB or other that I can contact for a chat.
Cheers
Simon.
Er ist zurück!!
If your fan is on all the time like my crappy oven I seen another video that says once you put your dough in turn the oven off so the fan stops and after 20-30 mins or something remove the steam and turn the oven back on to crisp it up.
I had to stop and rewind when you read off the link to the free online version of your book. Those are called hyphens, not minus (used in mathematics). First time watching your video. Onward to the rest of your video now.
ETA: that was an informative video. Thanks!
I have learnt so much about baking with your videos. I still struggle with hydration. I'm in Canada and the best bread flour is 4% protein. I'm confused how to calculate the hydration % according to protein content. For 500 grams of flour, is it 60% hydration? HELP!! My doughs sometimes are too wet. How do I realize the protein? Thank you, thank you for the answer you can provide with.
I had the strangest phenomenon happen. I had a new starter to work with an made myself a mini bread and rested it for a bit once out of the oven. Once I checked it (little warm) it already had mold on the bottom 🤯 what the!?!? Never heard of that happening… im am guessing my new starter has mold in it as well but don’t see any forming in it 🤨 I’m flabbergasted here…
you are back with the new video! That's amazing!
However, I noticed that my oven is damaged. I don't know the actual reasons, but I suspect it was because of contact of pyrolytic surface of my oven with the metal tray. Just a word of warning..
Thanks! Good to know.
"Sorry I no speak English" 😂
Your bread is beautiful!
i noticed the steam from the bottom tray is dropping the temperature of the bakingstone by alot! baking it harder from the top then the bottom.
even tried to put a 5mm steal plate below the stone but with the same result.
A question, would the inverted tray method work in a gas oven?
I have watched so many of your videos trying to master the sourdough bread for the home baker. Problem is that even for a home baker I want my bread to taste and look like a master baker did it lol. So what is your favorite recipe for the best flavor and crumb? My son likes the medium sour flavor with very noticeable holes which I’m not sure why unless he think that type give the most sour flavor that he enjoys but he looks for the big holes lol.
Thank you!
Wow great video!
Great video! Question, if you bake to 197f in the first step, wouldn't you overcook the bread during the browning method? Or are you letting the bread completely cool before the crisping stage?
Just go by the outside look of the bread. Remove the bread from the oven if it is dark enough. Hope that makes sense. Don't rely on timings - just on the visual clues.
With only 30 min preheating time the stone is not hot enough, thats why the bottom isnt cooked enough.
Preheating a stone takes around 1 hour
I like your term: dough sauna! 😂
What temperature should the oven be at first the baking process?
Try 200°C initially - up to 230°C. I would begin at 200°C though.
Some people say to add ice cubes to your Dutch Oven, but you add boiling water to your tray under in the oven. I got a very small oven. 20cm high, about 36 cm diameter of the circle. My Dutch Oven doesn't fit and won't turn if I put it in. So I try another pan I got with a silicon lid. But I don't think adding ice to this pan is a good idea, it might let the plating burst, wouldn't boiling water added to the pan be better due to creating steam quicker? Would love to see a comparison of this in one of your next videos if you haven't made a comparison already.
Hendrik... brilliant as always. How's the pipe going?
Thank you. Loaf it - we should make a session together sometime. Weather is getting better here too 🙂. Just send me a message: hendrik@the-bread-code.io
Hey welcome back! And thanks for this great video.
Do you often bake as pictured at 1:13? I'd be afraid that the temp would drop too much if I insert that many loaves at once.
Yes! Many times. Lower temperature at the start is exactly what you need. This way the crust does not form too quickly.
All the time, especially when family is over :)
You have the best ears.
Can you review the Red Star Platinum Instant Sourdough Yeast
Can I cover one of the rack with Aluminum foil for the top tray if I don’t have big enough tray?.