I have Siemens oven built in, doing this kind of bread but with sourdough, fold, thrn I just put in, select white bread, but I got flat bread, tasty but flat! No rise...i did program dough prove, steam came out perfect...then select bread white, to bake but no steam comes out for bread, it should? 4 times I tried, 4 failed, my question is, when I select white bread, there is not preheat and keep bread in right? Why the steam doesn't come out? (Water tank is working for other recipe)....I thought that only , like other meals, select bread then the oven will do the rest! Other solution is manual, 200deg 40min steam medium...so the bread white in meal selection is for?? Thx
Once the bread is removed from the oven, let it rest for 20 minutes on the original baking tray. Then remove the loaf to an elevated baker’s or cooling rack. This will allow the bottom crust to “breath” and not build up steam from the residual heat. The end result should be a crust very even all the way around the loaf.
Hi Matthew thanks for tuning in! The chef uses 6-1/2 cups unbleached flour, plus extra for dusting dough (2lbs). Please let us know if you have any more questions. Thank you!
@@RothLiving 6 and 1/2 cups of flour is way too much. Did you mean 3 cups. I make bread and when I used the 6.5 cups the dough was VERY dry. I had to add more water.
@@twintwo2299 So sorry you are having trouble. If the dough is coming out too dry, you need to be sure that the cups you are measuring are not packed in any way. When I have to measure instead of weighing my flours, I fill my measuring cups by sprinkling the flour into the measure. That ensures the flour is not too dense. I do suggest measuring by weight when you can, as it ensures the bread will come out very similar in structure each time. I believe this will help the issue, as I’ve used this formula for thousands of loaves of bread over the years. Please let us know if you have any other questions. Thank You for watching.
Hi. Is there a chance you could demonstrate preparing a loaf of sourdough?
Sorry, in the WCSO specifically. Thanks
I have Siemens oven built in, doing this kind of bread but with sourdough, fold, thrn I just put in, select white bread, but I got flat bread, tasty but flat! No rise...i did program dough prove, steam came out perfect...then select bread white, to bake but no steam comes out for bread, it should? 4 times I tried, 4 failed, my question is, when I select white bread, there is not preheat and keep bread in right? Why the steam doesn't come out? (Water tank is working for other recipe)....I thought that only , like other meals, select bread then the oven will do the rest! Other solution is manual, 200deg 40min steam medium...so the bread white in meal selection is for?? Thx
Is the bottom of the bread also crusty or is it soft from retaining moisture during the steam phase?
Once the bread is removed from the oven, let it rest for 20 minutes on the original baking tray. Then remove the loaf to an elevated baker’s or cooling rack. This will allow the bottom crust to “breath” and not build up steam from the residual heat. The end result should be a crust very even all the way around the loaf.
Amazing ... the oven too and u.. haleluya bread 😊
How much flour is the chef adding?
Hi Matthew thanks for tuning in! The chef uses 6-1/2 cups unbleached flour, plus extra for dusting dough (2lbs). Please let us know if you have any more questions.
Thank you!
@@RothLiving 6 and 1/2 cups of flour is way too much. Did you mean 3 cups. I make bread and when I used the 6.5 cups the dough was VERY dry. I had to add more water.
your measuring cup with the flour in it is only 4 cups high
I had to throw it out and start over and do my recipe.
@@twintwo2299 So sorry you are having trouble. If the dough is coming out too dry, you need to be sure that the cups you are measuring are not packed in any way. When I have to measure instead of weighing my flours, I fill my measuring cups by sprinkling the flour into the measure. That ensures the flour is not too dense.
I do suggest measuring by weight when you can, as it ensures the bread will come out very similar in structure each time.
I believe this will help the issue, as I’ve used this formula for thousands of loaves of bread over the years. Please let us know if you have any other questions. Thank You for watching.