It isn't necessarily useful to use the same time. The colour of the crust is a function of temp reached by the crust temp. If the oven is hot enough to _eventually_ brown (or even burn) the loaf, then time is the limiting factor, not temp. And, so, most people would bake until they reach a desirable colour. Obviously, that browning will be different, as will other aspects, such as flavour crust depth, etc. Baking to 'best result' would be more interesting.
I have a problem with my dough for making toast bread..if I make it now and store it in the fridge and then after tomorrow i portion it in a molder with 1300 grams but not going up ..I'm straggling how many times please help
The steam that builds up in the Dutch oven is important, but... if you have a pizza stone and a big steel bowl to cover it with, that does the same job.
Great video! I was wondering about this very thing recently. Glad you decided to do this. I’m going to try the low temp next!
Great! May the Gluten be with you! 😎👍🏻🍞
a great test, as usual
Perhaps between the medium and the low would get slightly more crust and that would be cheaper too.
It isn't necessarily useful to use the same time. The colour of the crust is a function of temp reached by the crust temp. If the oven is hot enough to _eventually_ brown (or even burn) the loaf, then time is the limiting factor, not temp.
And, so, most people would bake until they reach a desirable colour. Obviously, that browning will be different, as will other aspects, such as flavour crust depth, etc.
Baking to 'best result' would be more interesting.
What about the taste test for the other two loaves
Almost same taste.
Interesting. Thank you!
Espectacular,que gran maestro eres❤
Thank you for this video
May the Gluten be with you! 🍞👍🏻
I like a dark and crispy crust
your not worried about damaging your countertop??!
Likely a granite or quartz counter. Cannot be damaged by heat
oh yes they can, I've seen burn rings on quartz before... not worth the risk 😞
It's called Neolith, which is prepared for high temperatures and scratches. 😎
Can I bake bread in a turkey roaster. Highest temp. is 450 F.
I have a problem with my dough for making toast bread..if I make it now and store it in the fridge and then after tomorrow i portion it in a molder with 1300 grams but not going up ..I'm straggling how many times please help
Too much fermentation. Try only 24hrs maximum.
فوق العاده 👍💐
Do you need to bake in a Dutch oven?
The steam that builds up in the Dutch oven is important, but... if you have a pizza stone and a big steel bowl to cover it with, that does the same job.
Salt 2% of 600 Gr - 12 Gr ? or 2% of flour +semolina ?
Flour + sem always. Always use baker’s math - every percentage comes based off the flour
@@tonajki Thanx !
👍🏼👍🏼🤠🙏🏻☕️
D