Great job and you got ears on all of them that's one thing I cannot do is get ears maybe I'm not cutting it deep enough but anyway thank you for sharing😊
I now use one big cambro dough box and I can mix a lot of dough in it. I did a batch of 15 this week. Before that I was doing two smaller boxes of 6 batches each.💕
No I don't! Sometimes I will throw a couple icecubes on a cookie sheet that I keep on the bottom to reduce burning the bottoms, but I usually don't even do that
Nope, no water! Sometimes I'll put a few icecubes in there on the baking sheet but I haven't really been doing that lately. Glad you liked the video! ❤
do you ever do this method with just one dutch oven? I've put two in there before and the oven got way too hot, so I'm wondering if I need to up my temp from you since i'd just be using one
Yes I do the same technique with just one Dutch oven and haven't really noticed a difference. I keep an eye on the bread for the second phase and will adjust the time in the oven if it's not enough or too much.
No, I haven't noticed an issue doing this system. I am usually faster than this video, to not let out so much heat. Slower during this video so everyone can see the process. ❤
How do you keep the bottoms of the loaves from getting burned? I did this method today with 2 ovens going. I had the oven temp at 450, and the bottoms got way too dark. I ended up putting cookie sheets underneath the bread, but they got too dark even with that. I'm afraid that if I turn the oven temp down, I won't get good oven spring.
I always have 2 cookie sheets on the bottom rack of the oven to deflect the heat! I bake at 460 for 20 covered and 20 uncovered. I do have a gas oven though.
Good idea. I'd like to get another video out soon of the crumb, but i have an instagram and Facebook that has crumb shots. I don't add steam, but sometimes ice on the cookie sheets. Total bake time is 30 mins give or take and my oven is set to 460⁰ with about an hour of just heating up Dutch ovens time after preheating.
This video was just suggested to me and I have never seen anything so ingenious in my whole life!! Thank you for sharing this with us all! Beautiful!!
@emilymcclain591 thank you!!
Your system is so efficient. 👍🏻🍞
Omg i think you just saved my life. I want to start microbakery but i couldn't think of how to scale using home oven. Thank you sooooo much.
@zz-gc6sb you're welcome! It's definitely do-able! I am making about 40 loaves for this weekend! 🤩🥰
@@st.honore.bread.youtube wow 40 seems like heaven to me right now. Wish you lots of success
How did you knead that much dough?
@@ando5899 by hand! It's time consuming for sure!
This is the smartest thing I've ever seen! I'll be trying soon! Ty
Thank you so much for your comment!
Very nice! Thank you!
Amazing 👍
❤ thank you!
Well, I'll be damn. Brilliant - well done.
I would have never thought to do this, solves my problem!
🎉😊
Thank you so much! You just solved my problems with scaling up production :)
Awesome!! ❤
Such a helpful video! Do you have a fave sourdough recipe you could share? And also a link to your bread slings?
God sent me this video ❤❤❤ God bless you!!! Thank you so much!
@@oksanasheveleva6075 awesome thanks for watching!
This is genius! Thank you so much.
Glad you like it!
@@st.honore.bread.youtubecan you post a link for the Dutch ovens you use? Their lids really help in your process.
All I can say omg you are amazing
Thank you!❤
Amazing, I am definitely goin to try this. I haven’t tried browning on rack with a cookie sheet under. I like your rotating system!
Let me know if you try it! ❤
That was great, good job!! They look beautiful you are right!
Thank you! It's so fun to see how they turn out!
Such a good idea! Thanks for sharing
You're welcome!
Thank you for sharing! 😍
You're welcome!
Great job and you got ears on all of them that's one thing I cannot do is get ears maybe I'm not cutting it deep enough but anyway thank you for sharing😊
Thank you!! Cut them slightly on an angle and not too deep but not too light. You'll get the hang of it!
very clever. I always get worried about the weight of 4 loaves of bread and 2 cast iron bread pots on the oven rack... but; so far, so good.
It's heavy but my oven rack holds up to it so far 😊
A HUGE THANK YOU GOES TO THE AUTHOR OF THIS VIDEO from me! ❤❤❤
❤ I'm so glad its helpful to you!
So for the browning phase, are you taking them out of the dutch oven and putting onto a baking sheet? Just want to clarify!
Taking them out of the Dutch ovens and straight onto the oven rack. The cookie sheets are below to deflect the heat.
They look great. How do you make the dough. In a couple batches?
I now use one big cambro dough box and I can mix a lot of dough in it. I did a batch of 15 this week. Before that I was doing two smaller boxes of 6 batches each.💕
Do you keep a pan of water in the bottom?
No I don't! Sometimes I will throw a couple icecubes on a cookie sheet that I keep on the bottom to reduce burning the bottoms, but I usually don't even do that
What size Dutch ovens do you have? This was inspiring. Thank you for sharing this!!! Appreciate you for it.
It's a 5 qt! Glad you enjoyed the video. I'm doing 48 loaves today, so this method is the only way I can manage it😅 ❤
Do you have water in the baking sheet? This is genius! I have a gas oven too.
Nope, no water! Sometimes I'll put a few icecubes in there on the baking sheet but I haven't really been doing that lately. Glad you liked the video! ❤
do you ever do this method with just one dutch oven? I've put two in there before and the oven got way too hot, so I'm wondering if I need to up my temp from you since i'd just be using one
Yes I do the same technique with just one Dutch oven and haven't really noticed a difference. I keep an eye on the bread for the second phase and will adjust the time in the oven if it's not enough or too much.
This is brilliant! How many grams is each boule of dough?
Thank you! My 1.5lb boules are 870g before baking and the 2lb boules are 1100g before baking ❤
does this not let too much heat out?
No, I haven't noticed an issue doing this system. I am usually faster than this video, to not let out so much heat. Slower during this video so everyone can see the process. ❤
So my sourdough cooks 40 minutes steam, and 30 minutes rake. How would I do that without over proofing the other's?
What temp are you baking at?
How do you keep the bottoms of the loaves from getting burned? I did this method today with 2 ovens going. I had the oven temp at 450, and the bottoms got way too dark. I ended up putting cookie sheets underneath the bread, but they got too dark even with that. I'm afraid that if I turn the oven temp down, I won't get good oven spring.
I always have 2 cookie sheets on the bottom rack of the oven to deflect the heat! I bake at 460 for 20 covered and 20 uncovered. I do have a gas oven though.
460 20 min covered and 20 uncovered? Is this not too high temperature?🤔
Are the loaves at room temperature?
I keep them in the fridge until right before they come out to be scored and go in the oven! 😊
That's interesting. I thought sourdough takes 45 minutes to bake? Also, I thought you have to add steam?
Please open one up for us. Thanks.
Exactly mine take about 40 minutes of steam and 30 minutes rake time how can that be done?
Good idea. I'd like to get another video out soon of the crumb, but i have an instagram and Facebook that has crumb shots. I don't add steam, but sometimes ice on the cookie sheets. Total bake time is 30 mins give or take and my oven is set to 460⁰ with about an hour of just heating up Dutch ovens time after preheating.