5 WAYS TO GET A BETTER OVEN SPRING | SOURDOUGH BREAD TIPS
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- เผยแพร่เมื่อ 12 พ.ค. 2024
- In this video, I share 5 tips for improving the oven spring on your sourdough bread.
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wow, now i know i've been over fermenting! i didn't know that was a thing so this is very helpuf!
Great video.. answered some of my questions why I wasn't getting the best result!
Success!!! Following your tips, I now have amazing sourdough. Thanks so much 👍🏻
Making a loaf today and thought I would do a quick search for some lift advice. I found this video very straight forward and helpful. Appreciate it!
Am a newbie at Sourdough baking. Charlie you have explained all the issues of SB and I am so grateful. Will definitely follow all your tips given. Thank you so much.
Thank you so much.
Awesome explanation. Thank you, and keep up the good work.
Very good, loved your vídeo ! No fireworks or unecessary information as other channels, congratz !!!!
This is such a helpful and informative video put in an easy to understand way... thank you from me and my future fluffy loaves!
Jakrit
Thank you, learned several useful things from this!
What a great, informative video! Thank you for this!
Extremely helpful! I've been overfermenting!
Ugh. Thanks so much for this video. This fixed most of my problems. Can't wait to bake tomorrow.
Thank you Charlie! This video was extremely helpful! 😀
thank you really nice video and good explained...wow the inside of the bread looks fantastic
Your knowledge is appreciated, thanx!!
Thank you for your help. I think I have been letting my dough
ferment too long. I will follow your advice!!!
You are literally the clearest, straight to the point guy and that is exactly what i need! This was incredibly informative... even if the main thing i took was i need better technique 🙈. Subscriber made here 👍🏻
excellent video, tips 3 and 4 fixed my mistakes, very useful, thanks for posting
One extra point: oven temperature. Which depends on the oven. Recipes often tell bakers to put the oven temperature at as hot as possible 475-500° to get that spring. But my oven is very small, heat coming only from the bottom. Given the tight space and heat source, the Dutch oven got too hot, stopping the dough’s rise prematurely, and giving me saucer shaped loaves over and over again. Once I turned it down to 450° my loaves started popping up nicely and reliably. All of which is to say, if a baker follows all these key points and still gets a flat loaf, they should experiment with oven temp. Depending on the oven-large/small, convection/fan/gas only etc.-they may need to up the temp or lower it.
Lol my oven has 250 as max
@@mdahsenmirza2536 😄 Oh, dear! But have you checked with an oven thermometer? You never know for sure if the oven temp matches the "dial" until you check with an oven thermometer.
@@moonwalk1031 true true 😅
@@mdahsenmirza2536 you guys are talking about two different units, C and F
@@mdahsenmirza2536 that would be 500 F not 500 Celsuis :)
Really amazing video and explanations!
I just love when people actually explain the details of why and how something happens, so I can actually understand what's going on.
Good job, keep it up!
Thanks! I feel the same way, I think it’s super important to understand the process.
Very impressive for expplaining how to fold correctly the shaping of the sourdough. Tks for the tips.
Great tips. I think tip #3 on over-proofing has been my issue. Looking forward to trying again with a shorter bulk proof.
Nice straightforward presentation!
Omg this came in at the right time! My starter baby is ready for another loaf this week
Good smooth talking with concise information 👍
The tip about tearing has never been mentioned before but is very helpful! Thank you- another piece of the jigsaw falls into place
Great video, thanks for not skipping any steps. Please consider doing a video about using self ground flour.
Thank you for this easy-to-understand, practical information. I have been baking sourdough bread for a couple of months and with all the reading and video watching nowhere was I made to understand that time to bake with my starter was at that particular point in time and could be up to up to 12 hours after refreshing.
You explained everything so well! Thank you.
Great vid, thank you. Nicely explained. Lots of things for me to try!
Thanks for this! I was having hit or miss successes with my oven spring despite a vigorous starter, and I realize I was adding it at the wrong point and probably letting the bulk fermentation go on too long. Been getting a nice crust thanks to diastatic malt powder though, so very excited to keep experimenting :)
Awesome advice, thank you!
THANK YOU for the tips. New home baker here 🙋🏻♀️
Thanks a lot! This was really helpful.
So grateful I found your video. This time around I think I over fermented the bulk rise. I was told it should double in size. That took about 4 hours and then I noticed the dough was soft and kind of wet. Uggh.
really great video, thanks! helped me a lot im just starting my sourdough journey
Wow you are the first one to talk about how over pre proofing causes loaves to be too wet. Thank you so much.
Yeah I’m not sure why nobody else talks about it, but I’m glad I was able to help! Like I said, once I realized that, it made the biggest difference for me in my loaves
I have been suffering from loaves with poor spring. No real ears yet. Hoping that not fermenting for the recommended 4.5 hrs helps. However I like the flavour of an unbleached bread flour sourdough best. Any tips on modifying recipe for a less thirsty dough? Nearly all recipes have whole wheat percentages and it affects how wet the dough is when I dont use whole wheat.
Yeah I think that'll help! As far as the flour, I would start with a lower hydration since bread flour is generally less thirsty than whole wheat, and gradually increase the hydration as necessary. You could also try different brands of bread flour if you're not getting the desired result with the current brand you're using since they're all slightly different.
Thanks Reg. Nice job with helpful info.
I learnt more from this 6 mins than hours of other vids. Thanks 👍🏻🤙🏻
Got to agree
Yup me too
That was really really good and very easy to follow. Nice tutorial.
Thanks for the helpful info! You’re a great teacher!!😊
Excellent! I was not getting my spring. You explained the cause , over fermentation.
Great explanations. Thank you so much,
Beautifully demonstrated!
there's already a bunch of these but thanks for making this!
Your breads are so beautiful 😍 the shape and inside ohh just perfect! Thank you for tips I will use them this week
I use a Dutch oven with an ice cube between the Dutch oven and parchments paper. Super helpful!
YES! I did this as well and it made all the difference.
Charlie, this is a fantastic vidio, very educational. I bake all our bread, no store bought bread. I have subscribed so I can slowly work my way through your videos and learn. Thanks.
Great tips. Thank you.
Thanks for explaining the reasons behind the steps, so many tutorial tell you what to do but not why you have to do it...
Exactly! For me, it is so much easier to remember the tips if I know the reason behind it.
Hey man! Just found your channel. I enjoy your presentation! Can't wait to see more from you.
I appreciate it, I'm glad you enjoy! Welcome to the channel!
Thanks for the informative video.. I’ve been obsessing about baking sourdough for while now and I baking decent breads but they’re falling on the flatter side.. I think shortening my bulk phase might do the trick! Thanks!
Overshaping is definitely something I used to do before realising what I was doing
Great video. Informative and concise.
Been looking for a video about this for a min!! Thank you bro, feeling confident about this weeks bake
Awesome, glad I could help! Nice profile pic btw, I’m a huge Mac Miller fan too
@@TheRegularChef Thank you, he was so good man. RIP
Great explanation pal!
This guy needs some more love! Great video man!
That means a lot man, I appreciate it! I’m glad you enjoyed!
THANK YOU - I've been having tons of trouble and realize now that I've been over-fermenting my dough. I've been feeling so frustrated and had been completely misdiagnosing the problem up until now!
I am obsessed with breads lately, thx for the tip
Very nice instructions. Thank you!
I've been learning more about sourdough, thanks for this video!
No problem, I’m glad you enjoyed! Yeah, sourdough is a great hobby to get into!
THIS IS GOLD. Thank you!!!!
This is a helpful vid !
Thank you so much for the tips. Your first minute of this video explains exactly what was my weekend. Yesterday a baked my first sourdough bread and the result was like the flaten bread of the thumbnail. At least the taste is really good.
Cheers from Brazil.
Haha yeah we’ve all been there. I’m glad the video helped though, thanks for watching!
In Germany we would call this a bad bread as the distribution and size distribution of the pores is very uneven.
Thank you.Very informative.
thank you for this 🙏
Thank you this is really helpful and well explained
great video mate! thank you!
I guess I need to check my bulk rise and shaping steps. My second loaf rose and had air pockets, but was also still tough to cut and slightly damp.
Sooo true. All those tips are spot on!
Great now this video make me hungrey kek! The good crunchy taste and especially smell of fresh bread is just the best makes me feel alive. Only deltaparoel music can do the same to me. Sometime I combine the both of them, make me feel alive!
best video i've seen! thank you
Thank you for your information. I've just subscribed!
No problem, I'm glad you enjoyed! Welcome to the channel!
Killer crumb structure! Looks mighty tasty
Wonderful video! Another point - If you don't use a dutch oven, at least bake it on a preheated baking stone/steel/cast iron skillet together. This allows heat transfer directly from the stone/steel to the bread. As a result, the inside of the dough increases in temperature faster before the crust is formed on the outside.
Thank you so much! My goodness so helpful!
Came here after baking several dense, flat loves & this is so helpful!
A very well presented video many thanx
Great tips!!
Nicely explained. Thank you.
That's a wonderful transformation
Thanks!
This is awesome, thank you!
Great presentation, thanks!
Excellent advice, many thanks!
No problem, I'm glad it was helpful! Thanks for watching!
Five tries at getting that elusive oven spring. o_o Thanks for the tips, six may be my lucky number! :D
Did it work?
@@claravale1756 Yes! I finally had success on attempt number 7 and it's been fairly easy to repeat ever since then. Hang in there, eventually it all comes together.
@@pthaloblue100 What was the answer?
@@benmjt Being more patient with my starter, letting it raise and fluff up more before I used it. :)
Thanks for the ideas to help oven spring. Will be considering all of them my next baking day.
Just a tip--If you would slow down your delivery, it would help us jotting down notes.
Thank you for this video!! So informative :)
Good comments Charlie - I think I identified my problem -- over cold proofing.
Not letting your dough ferment for too long is a very interesting tip. I may be guilty of that, I'll try a shorter bulk ferment and see if my loaves get a bit rounder! Thanks!
Well?
@@GolfSpott yup, they're rounder when you've left some yeast 'fuel' for the baking part.
And it’s not always about time, temperature plays a big part too. You can retard your dough in the fridge overnight
love your videos!
very good video, diect, cocise and professional.
Thanks for the info, love your vids. An additional one that I have experienced two times now is changing your starter flower. I have a 50-50 mix and when I change one part, the starter still doubles in size but you can simply seee its less active and thus yields flat breads with mega holes and tunnels. Frustrating, though upon changing starter content, allow for some time to build actual rise power again.
First, and totally off subject, you remind me of Noah Nicholas Reid from "Schitt's Creek" and, second, thank you SO much for relieving some of the trial and error in my new bread-baking hobby. My 50/50 organic rye/all-purpose flour sour dough starter is ready today, incredibly active (my house is on well water .. no chlorine or fluoride) and you have already saved me a couple potential errors. I made a yeast dough that I let cold ferment for seven days before baking it, last night, and it tasted wonderful but it was shaped like a 1950s sci-fi spaceship. I'll be using my new starter tomorrow, utilizing a couple of these techniques I did not pay attention to until seeing your video. Thank you!
curious i am on well water as well and have been having more success than friend in no knead bread. I thought it was my skill at doing nothing. Still on white flower. 40 years ago tried whole wheat. it did not go well.
@@jimandrews8528 Oh, I have no proof that well water is the key. Mary (from Mary's Nest) put it in my head and I've seen a few other instructional videos in which it's been suggested to set the water out for a couple hours to let the chlorine "evaporate" out of it ... if the viewer wasn't using bottled purified or spring water. Instinctually it sounds right, to me.
anyone who doesn't live in the sticks can do this by just using bottled water for bread making instead of tap
Even if you're using cold you shouldn't let your dough 7 days in the firdge. Unless it's a technique with very very few yeast and in this case I'm not aware, but even when working with cold you usually don't let fermentation for more than 1 day.
@@JulianChild Better to leave your treated water out overnight in a wide mouth jar to get rid of the additives.
awesome help!
some great tips!
Great tips Regular Chef!!
Thanks, I'm glad you enjoyed!
Great vid
Tip1 Starter 1:26
Tip2 Shaping 2:29
Tip3 Overfermentation 3:43
Tip4 Scoring 4:34
Tip5 Steam in oven 5:30
Youre the Real MVP!!!
Can you prepper bread dough in the evening and bake it first thing in the morning? Is it possible and haw should it be done ? Should you add additional east in the morning?
Starter
@@gancarzpl its possible. I recomend you to make bread in a single day at weekends to get used to the process. Then you will be able to adjust the process by yourself.
@@gancarzpl don’t add anything to the bread after bulk fermentation has ended, it will degas it; that is, remove the air bubbles and thus making in flat. If you want to let it rest overnight to bake in the morning, you might need to put it on the fridge so it doesn’t overproof.
So helpful thanks
Oh god I needed this!
Great tips thanks. My starter, Winston, is a champ and very strong. Like many, I am plagued with weak oven spring on some loaves. I have made 8 loaves with only 2 worthy of being gifted (I have to be proud of my gift), all are delicious though. I live in Phoenix, AZ and right now my kitchen varies from 79 to 81. This is probably accelerating the fermentation process. My last loaf, Saturday, I only let it ferment 4 hours and again not impressed with the oven spring. When I score the loaf using a brand new razor blade I am not getting a solid cut, it seems the dough is loose. Is this a symptom of over fermenting?