The Secret to Making the Best Sourdough Bread
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- เผยแพร่เมื่อ 10 ก.พ. 2025
- We have made the ultimate ovenspring guide! We have put together a video to teach you how to make better bread at home without buying expensive equipment. Baking should be fun and accessible, so here are all our baking tips to achieve the best sourdough loaves at home.
What is the ovenspring? "Ovenspring" refers to the rapid rise of bread dough during the first few minutes of baking, caused by the expansion of gases trapped in the dough. This crucial step in baking helps create an airy crumb and is key to achieving a perfect loaf with good volume. One of the best ways to achieve this is by using a Dutch Oven. But… What happens if you don’t have one? Don’t worry, we got you cover!
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorg...
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Merci beaucoup pour cette vidéo très intéressante sur la cuisson de pain avec la vapeur 🙏
Also… have to say… love your videos. They are awesome and a must watch.
Would love to also see the insides and have taste testers! ❤
Thank you for sharing the magic required to bake the best bread. Meanwhile, the Focaccia I made the previous week took two days, and it was awesome.
May the Gluten be with you! 🙌🏻🍞
Dutch oven and ice works for me
I had never thought about the oven bag. That is a great idea. By the way, should I add ice cubes to the inside of the dutch oven? Logically it would seem to add more steam.
i put ice inside my dutch oven when i bake in it!
I have a regular oven. Can use the upside down oven tray and ice and get the same result? I loved the idea of the bag. I don’t want to handle the Dutch oven as it’s so heavy and I already have issues with my left thumb starting.
Yes! It is a great technique!
do you have a problem with rusting of the baking steel when using water/steam?
Thank you for this. I’ve been really struggling/fighting lately to achieve an ear! Issues have come from not knowing when proofing has completed to shaping too tight or too loose… but the best news ??? Is that I upgraded the oven to one that has steam! … that will solve all my issues right? It’s so fancy that it has a Steam/Bread function… the oven goes max 230C … I’ve been doing my bakes at 210C. but still I have struggled with the ear. The current situation is I’m doing 15min with steam… then opening the oven and switching to bake (normal) without the fan for the next 15. … the experimentation continues. … also BTW, I’ve been bulk proofing in the fridge overnight, and then proofing in the bannetons for 12-24 hours (I.e. overnight). Should be good now - right?
Nice
🎉