What is the best temperature to bake your sourdough bread at? | Foodgeek
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- เผยแพร่เมื่อ 19 มิ.ย. 2024
- Experiment Time! Today I am going to see if the initial baking temperature makes a difference for the crust, the crumb and the oven spring. The results may surprise you.
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It seems that what I’m learning from your experiment videos is that nothing really matters; it will always work! That is, when YOU do it. When I do it, it never works no matter what!!
😂
I have this going thing with my wife. I do another ridiculous experiment with bread and tell that, no way, this time this is not going to work. Yet, a perfectly good bread comes out. Last time I did ridiculous 100% hydration bread from less than ideal flour. The bread spread like a pancake on the granite stone and yet it sprung very high and had nice, perfect large holes. The more crust the better:)
the same is happening to me
@@leonardmilcin7798 I did nearly the same thing! Except 120% hydration. ..I'd say dutch oven saved me...it was like a sourdough shape with ciabatta texture ...and it was the best tasting bread I've had.
I've since learned that this is called pan de cristal , I've actually got one nearly ready to go in the fridge since early hours of this morning. ..but I might not have ever tried ludicrously high hydration levels if I hadn't watched one of Sune's experiments on the subject ☺
IMO as long as vapor is retain while cooking, either through a dutch oven or a source of vapor, pretty much anything has worked for me.
Your lowest setting is my oven's highest setting. I've always baked my bread at about 430f and it comes out fine.
I love your experiment videos. Is the oven-cam new? It's a great addition.
I've used it for a couple of videos 😁
I heartily agree about the oven cam. It was really fun to see the spring action.
Love the glass globe baking lid
love all your experiment videos! thanks for putting in the work
The 450 degree loaf appeared to have appreciably more oven spring. It looked the best to me all around too. I found out this week through the spirit of your experimentation that a good deep score is critical to exceptional oven spring and an ear. Please keep these coming.
I have spent a week researching sourdough bread after I made one loaf and if I dropped it out of the window on somebody’s head I would’ve been up on a murder charge! His are the most informative, well-thought-out and explained videos I have come across, and I have come across a lot! I think there are so many variables that go into making bread and so many recipes, you just have to find one that works for you and stick with it! And it’s very hard with the flour and yeast shortage but I think you need to make several before you even begin to get the knack of it, it is challenging. Then a Very important factor ... he mills his own flour and that is far superior to supermarket flour.
Very nice and informative video as always.
It would be nice to know the effect different sources of steam make on the loaf, I see most people use a dutch oven but some people prefer a tray with water (I have seen a video where they use ice cubes, other where they use normal water and other video in which they boil the water first, all by different people).
I’m really curious to know what is the best way to steam the loaf.
Thanks again for the video! Have a nice day!
I would presume that the highest heat setting would bake the bread in shorter time. Did you adjust the overall bake time with each change in the temperature setting?
Thank you so much, that was exactly one of my top of mind questions!
Always looking forward to the experiment videos!
Thanks Suan, these experiments are very informative.
awesome content. love the subject, format, editing. and you are great to watch and listen to.
just baked my first sourdough DO boule from my own starter, and it came out fairly nice. I thank Sune for geeking on all things bread in his videos, where I picked up tips and info that guided my novice hands to this happy end. Always enjoyable to find a video from Sune I haven't seen.
Thanks again Sune. I definitely learned something!
Loved the temperature comparison video! Typically I bake my sourdough bread at 450F degrees for 15 minutes then decrease the temp 375F degrees for 20 minutes. End result a very tasty golden brown sourdough loaf of bread.
I do it at 475 for 35 mins ( for softer crust) then lower to 450 for 15 mins 600g loaves. Any less time results in the bread not being cooked all the way through.
I learn so much by these experiments! I love your videos.
So informative! Thanks for this great video!
Well done. I was extremely excited to see a video from my favorite bread chef
Thank you for the experiments. Such an eye opener 👍👍👍
My oven only gets as high as 230ºC, so I’m really happy to know I can get the same results as if I were baking at 260. Also, I always autolyze with salt and starter mixed in together and I’ve seen no difference from the traditional way, only that the process takes shorter. Great vid!
Thanks for a really informative experiment. My small oven goes only to 232C/450F, but the bread comes out just fine. I wondered if I needed a hotter oven, and what was I missing. Your oven spring is amazing. Thanks Sune!
Love baking sourdough:)
It’s great to learn new techniques and recipes from here.
Since I’m into this I’ve improved so much my breads are getting pretty awesome.
Thanks for the video it’s great.
Yes great timing on doing this study - was just wondering about that. Thanks. Just baking my loaf now at 450 and will post again when it is done
How did it go?
Love watching your vids. Thanks, very helpful
Thank you ❤️
I love your videos. You have a fantastic channel. Don't ever stop!
Surprising result to me. Also nice to know that there is an acceptable range of baking temperatures which will still yield good results. Thanks.
Yes, it opens up to a lot of possibilities 😊
Thanks for this. I don't have a regulator on my oven, so I have to keep checking the temp. I've also found the so-called "oven baking paper" that my local baking supply sold me is more like a wonderful item to use to start my barbecue grill. It's hard to source something like the right stuff--and be sure it IS the right stuff--where I live.
It's nice to know that if my oven "creeps" a bit (remember "The Shining" the movie? "Gotta watch that boiler--she'll creep on ya!") it will still work fine as long as I keep it between the 450-500 degree range.
Always love your videos, especially the experiments!
Next experiment suggestion: For the impatient bakers, how important is allowing the bread to fully cool before slicing. What happens if you slice right away? After 30 mins? 4 hours? Next day? How is the bread right after slicing, and then how is it a day later? Could be based on time out of the oven, or on internal temp when slicing. Hope to see this one!
Love your music! One of the reasons why I like watching your videos :)
Our grandmothers baked at whatever temp they could get the woodstove to and adjusted by placement. This makes sense.
Thats not "whatever temp" though.
A very interesting investigation. It's a relief to know baking at 230c produces an equally good loaf as many domestic ovens will be able to reach that temperature. Thanks, Sune.
Me too because many good medium capacity oven sold in my country only have 230c max temp
You have been making a good case that it is hard to f*ck up bread. I used to think it was impossible to make good bread now I feel it is inevitable. Thank you, Sune.
Can we please see videos of all the birds in your backyard or at the park that wait for their daily bread from you?
My backyard has gone from a dead zone to the local hangout for all the birds around.
THANK YOU for this experiment! I've always wondered why some recipes called for 500* and some for lower temps down to 430* F.
Well done! I'd also be interested in the result of 300C in combo with a stone instead of steel. Next to that, really good and informative channel. Keep up this great work!
thank you for this experiment learnt something nice presentation
Lucky to never have had a scorched bottom b4. ..I have one now , finding it difficult to sit down.
Love the experiments Sune! Keep them coming 😆
Are you planning on making a scoring depth experiment ?
You have an amazing tone of voice. It was beautiful to listen to.
Fantastic! I have learned so much from your videos. I have been baking in 100 year old Dutch ovens for about a year now and would love to bake on a steel but I can’t seem to find a proper cover to keep the steam in. Any recommendations would be greatly appreciated. I looked in your affiliate links and could not find the one you use. Keep up the great content and thank you.
Nice experiment. The 203/450 degree loaf is defiantly my favorite all around.
This was very valuable for me. I've struggled with scorched bottoms b/c my oven runs hotter than what is dialed by ~50° F. I've decreased the temp to 450 but may go further down to 400°F. (Using Dutch oven on a pizza stone)
Hi, I really enjoy watching your videos. Thank you for all the material you share with us. I would like to ask you if you know the temperature that the stone gets in the oven (using an Infrared sensor thermometer). I having some trouble dealing with my electric oven that has an upper and lower temperature controls and stones, for me to get to 260C of environmental temperature the stones probably get way too high, so big chances of scorching the bread since it sits on top of it.
Once again thank you for all the knowledge shared!
Fantastic - I'm learning by the day, just looking att your videos + experimenting, to eventually make a deasent loaf :-)
It’s so funny - my mouth actually waters during the taste test !
Your video is really helpful, as my oven highest setting is 230 degree C. (Although still cannot make as caramelized as yours)
Another delightful video! Great music Sune. How about a comparison of a cold bake vs hot bake?
Great video as always. Can you consider doing a video discussing ways to bring out more sour taste in the bread?
I recently ruined a pair of pot holders and almost burned myself because of heating up my oven too much, so it´s great to know that 230 Celsius will give me good results! I also got some new heat-resistant gloves to avoid the risk next time. Thanks so much for your experiments!
Dangerous. It's good that you didn't hurt yourself :)
I just realized; when I said I got better results at lower temperatures, I meant I lowereed it to the temperature you use standard. I think I never got a scorged bottom because the tray with water in the bottom for steam kinda shielded the bottom. Informative video, thx. :)
Sune, thank you so much for all of these videos! I am learning a lot. However, why do we have to put the banneton in the fridge overnight? Is there a shorter way to get to the fun part of scoring & baking? Cheers & thanks again so very much!
Hey I love your videos and had an idea for one: comparing organic versus non organic flours and how it affects the ovenspring and crumb? Or it could also be flours with and without additives? Should be interesting I think, greetings from 🇧🇪
Love these! How about lower temps? 400F vs 425F vs 450F. Iv'e been doing 420F and wondered how that changed my o-spring. Really great videos. Thanks!
Excellent video and experiment as usual. Do you have any videos that show the complete workflow with the Brovn? They don't ship to the US yet but I am excited about this product. I might also try to find a glass dome as I already have a baking steel but when I have used an inverted stainless steel bowl I haven't achieved the same degree of oven spring as I typically get in the Lodge Combo Cooker. Thanks!
No, but I am planning to make a review where I'd include that.
Kinda wish you’d baked it a bit lower ; im working with what is essentially a small gas caravan oven and swear it only gets to about 200C (it has high mid and low temperature) and have never gotten any great extensive oven spring especially without my bread also burning
Have you tried baking in some kind of enclosure, such as a dutch oven?
Jason Wolfgang
Try adding steam. Put a shallow baking tray or similar at the bottom of the oven to heat up. When you put the bread in to bake, pour just boiled water the tray. Remove the tray of water after about 10-15 minutes. You can also spray into the oven just before closing the door.
Very informative, like all your videos. Can you please do one on Cold Oven baking. So many people these days are saying that one can do away with preheating and get the same results.
It works well. I’ve baked several times with this technique.
Can you also try experimenting with lower temperatures such as 300F? Love this btw!
Love all your videos. Have you ever tested adding vital wheat gluten? Love to see that experiment. I’m using bread flour already but I tried just adding a tablespoon and I had a more open crumb. Curious to know what you think
Great video! Would love to see a comparison baking in cold Dutch oven :)
Also, what serrated knife are you using? It’s seems to be cutting those loafs like butter. Having a hard time cutting through my loafs because the crust is hard
I think he’s done that already!
mrmorganmusic oh great! Must’ve missed it. Thank you!
Love your experiments! I followed the link to the Brovn and don't see any handles for the glass dome. Do you find the dome easy or difficult to use without handles? Moot point for now anyway as they currently do not ship to the US. However, I do already have a pizza steel so might look for something deep enough that can handle the high heat to use as a dome. It was fun seeing the oven spring. Thanks you for all the great videos!
your literally my guru!
Great video! Can you for the next video show how is the dough after BF? (in the container). I never know when it has bulked the 25/40% that bakers recomend to complete the BF before shaping. Thanks!
Modernist Bread differentiates between dry and wet bulb temp. Wet stuff won't get hotter than 100C anyway - though the initial burst of steam can transfer a lot of energy, the difference in conducted heat to the center isn't all that large.
For me the biggest difference was in the final crust (thickness, degree of caramellization). I'm surprised you didn't find a difference there!
Hi! Thanks for all the videos and experiments. Here's a suggestion for another experiment: Can you use commercial yeast to kick-start a fresh starter and how and for how long it affects the flavour?
Would love to see where it drops off. Good to know 450F is sufficient for spring as I like to bake at that temp to avoid scorching in my oven. I wonder if spring is affected at 400F or 350F...
I was really excited for this video as I expected you to go way lower in temperature than 230 degrees - which is the temperature i always start baking. Could you do a second experiment where you go lower?
Absolutely. I'm doing one from 230 downwards 😊
Great video Sune! I love this experiments. I have a noob question: why do you sometimes bulk till 50% rise and in this video you did it till 25% rise? Just out of curiosity. Tak for your great videos!
Good experience 👍🏻
Hi Sune - thanks for the experiment! I've been using 475F and now I know I can even do 450F and be fine. One day, can you please do a sourdough version of chinese steamed barbequed pork buns (char sui bao)? They're usually served as dim sum. Thanks again and Best Wishes!
JFI there is an EU directive that ovens should not go above 250 deg. C. It's about energy conservation and energy efficiency. Your oven seems really quite powerful and I expect it gets back to the set temp. fairly quickly. Mine is a little less so. So I tend to go a little higher at 240 deg C to allow for the temperature drop when I open the loaf to put the dough in. Anyway, thanks for another superb test. Much appreciated.
(Yes, I put a probe inside the oven... sad? LOL)
Mine goes to 300 😊 Great for pizza 🍕🍕
Great experiment. 👌🏻 It would be interesting to see if there’s a difference in final weight - if the lower temperature results in lower or higher loss of water.
I lose 105g of liquid in my 600 gram loaves. So they’re 495g when baked.i bake at 475f then lower to 450 for 15 mins.
Do you keep the same temperature after unliding? I usually pre heat 260 c then i low the oven temperature to around 200 right after putting the bread cause otherwise the iron dutch oven burn the bread too fast. Thanks for the experiment. You should write an e-book summing up all this knowledge. Regards!
I really enjoy your videos and learn so much. I live near Denver, Colorado, at about 6700 feet above sea level. It is a challenge for sure. I have mastered a pretty good loaf of sourdough bread but it is not as good as it could be. Today, I'm trying it at 500 degrees F where I usually bake it at 450. I also added 20 grams more water than I usually do (usual: 230 grams water with 460 grams bread flour). Have you ever ventured in baking at high altitude? Not sure where you live or if there are any mountains available near you. I have not looked through all of your videos, so you may have addressed this and I missed it. Thanks.
Your videos are great! I have a question though. What are you using inside the oven besides the combo cooker... I love the glass dome that you put over your bread. What is that and how can I get one? I have a pizza stone and would love to cook on it. But that glass dome thing is awesome!!! Can you please tell me where I can get one. Thank you!
It's called The Brovn. I linked it at the first timelapse, but here it is: fdgk.net/buy-brovn
I'd love to see your take on a beer sourdough bread. I wasn't especially happy with my first attempt using the King Arthur Flour recipe.
Great idea!
There’s really nothing magical about adding beer to dough.
I have been using the "Extra Tangy" recipe from KAF. I'm not a new baker but new to sourdough. I am going to start incorporating Sune's recipes and methods. Lots of trial and error left to go for me.
@@svenska572 If you're aiming for authenticity, I wouldn't obsess over extra tang. Original California gold field starters were probably short-lived and re started from scratch again and again, taking into account the intense (100 F+) summer heat and primitive gold camp conditions. A bit of tang but not excessive. Meanwhile SF being on the foggy summer SF Bay would've been cooler, the starters long lived and hence tangier, used and refreshed daily. Most modern commercial (ConAgra style) xx-sour bread is artificially enhanced and lacking in real flavor.
@@ShafterRod exactly. ..because beer is already fermented
New here iam a chef i love bread especially sourdough bread cool channe just subbed saw your post on facebook well done on hitting 60k
Curiosity satisfied!
Thanks as always.
BA
I've always got the best oven spring when I put my dough in cold dutch oven into a cold oven, turning heat to 240 (max temp of my oven) and baking for 50 minutes with lid on the whole time 🤷🏼♀️
Would like to have seen that. I've done something similar with good results when container was choses carefully.
I heard that this is possible but for me not practical b/c I bake several bread after each other on a baking day
Thank you very much! Can i ask you what is this « glass bowl » that you put on your stone please ? I can’t find it in your list .. i know this is not glass but .. thx ! 🙏🏻
Hey Sune, how do you like the Brovn vs dutch oven?
the bread looks great
Hey @Foodgeek I have an experiment idea: use milk instead of water in different percentages and check the end result.
milk fat will make a more tender bread with a regulated bubble structure (tiny even bubbles). It's how you make white/sandwich bread.
Hey Sune. What bread knife do you use? Yours appears to slice through the crust with ease.
As usual, nice work. Cheers!
I use this beaut: fdgk.net/buy-kasumi-bread-knife :)
Thank you for your videos! I'm curious about all these topics but too lazy to put forth the time and effort to figuring this stuff out on my own. My most common issue I've come up against is that my loaves turn out with a crisp thin crust that is too doughy in the middle or the crust is too thick (especially on the bottom) that my bread knife can cut to the bottom
Great video. I found 20 minutes at 475%F then 10 to 15 minutes at 400 gave me excellent results. Note since watching your videos I now use beer and go with 10% olive oil. Best bread ever.
Great experiment! How long in the oven is each bake?
great experiment! I would love to see videos that compare at lower temperatures - below 450. My gas oven can't get to 450 - the highest it can do is around 410 ...
Yes, here: th-cam.com/video/tSOlTEzpPMQ/w-d-xo.html :)
Love that bowl with the plastic lid but I don’t see it on your merch page. Gotta have that, I’m going thru way too much plastic wrap.
You can cover your bowl with a moist tea towel. That's what I do.
Useful, thank you. Of course domestic ovens' indicated temperatures can be a bit out, and I'm sure my oven is hotter than the setting.
I've had my first burnt bottoms this week. Both breads contained cheese. The first was cooked at 500°C. The second was lower from 500°C to 450°C when I put the bread in. The second was better, but still had a bit of a burnt taste in parts. As I'm trying different things at the same time, it's hard to come to any conclusion, but I seems like the inclusion of cheese might change things a bit. Or maybe I'm trying too hard to have that caramelized exterior and end up leaving it in a bit too long. And/or, my oven doesn't hold it's temperature so well and the bottom element is active too often.
Foodgeek, please do an experiment testing time before first kneading. I recently had a loaf that required 15 minutes of kneading for it began to come together after I let it proof for longer than I intended before kneading. I know you do stretch and folds instead of kneading, but I think it would be an interesting experiment either way. Thanks
Another banger
You do great work! Don D
interesting test could I ask what was the bake time on these loaves.
The link to your proofing basket is no longer working. Do you know where can I buy them in Copenhagen?
Hello Sune, Have you tried at different bulk fermentation percent growth? I've searched in your videos but couldn't find any.
Go lower. I vary the temperatures from loaf to loaf. The lowest I go is 220°C for the first 15 minutes and then 200°C for the remainder of the baking process, with great results. Granted, I usually bake in a mould, but regular loaves turn out great too.
Fantastic video, great info! I have an idea for a follow-up - could you experiment with turning off your oven mid-bake, or lowering the temperature earlier? Instead of going from 260 --> 230 after twenty or so minutes as usual, you could go
1) 260 --> 230 directly after putting the loaf in the oven.
2) 260 --> turned off after twenty minutes.
?
...If you had a oven thermometer to display the effect in oven temperature at the same time it would be even better :)
Btw, have just done my second round of sourdough loaves using your guide (80/20 wheat/wholegrain Ølandshvede ~70% hydration) and they've been perfect. Now going with the same numbers using spelt instead of Ølandshvede... Another suggestion: different types of wholegrain flour with the same base recipe.
Where did you get that glass dome you put over your bread in the oven?
That glas thing that you use when you bake the bread, what is that? And where can I buy one? :)