I have a few friends that do it! It definitely is possible but it’s harder to trap steam so they end up having to spray their loaves a few times with water during baking!
@@crustycravingsbyhannah thanks for your feedback. I did it yesterday, only got moderate ear with only a glass of hot water poured hot lava rocks. Some people score their bread double after 5 mins. WIll try that in next bake
I do a fairly deep cut but I recently decided to drop the temp a bit in the oven to 450F and experiment. So far I still like doing the expansion score even with a lower temp! I should try the upside down pan method! I think that would be a cool experiment!
You mentioned that you let your loaves bake at 490 C for 5 minutes and then score them b4 reducing the temperature. Does it mean that you don't score the loaves at all b4 placing them in the oven?
@@chitrasakrabani5213 it depends on the state of the loaves. If I think they’re overproofed, I wait to score them until after they’ve been in the oven for 5 min. If they are proofed well, I score them before the oven and just go back over the score after 5 min. It basically helps the loaves keep expanding without them sealing prematurely. Sometimes I don’t do the second score and just one at the beginning
First time I used lava rocks , the loaves set and baked in less than half an hour , using same method you do . I’ll try the cut after 5 mins next time. And more wate
With open baking, I do find that loaves generally bake through and brown faster! It’s also temperamental per oven, so always good to play around with temp ❤
@@kitkanok I see your point, but I do add steam every time I open the door. I personally don’t have an issue with how my loaves turn out or my customers but if you want more steam, keep the door closed!
@@AustinLynn-p4w they’re on instagram and tiktok! I have 3 that I know of and they do it differently! One of them just sprays her loaves with water every 5-10 min and another does use lava rocks and a mist bottle. The third is still playing with it!
Great video! Bread looks amazing! Thanks for posting!
Thank you! I appreciate it 😊
Thanks for sharing this method.. very interesting, I’m pretty new to bread baking so have never heard of this..
@@dcorzi it’s great for those not wanting to buy a bread oven but wanting to make more at a time
That was really interesting about lava rocks!
It is super cool how it works to provide steam for half of the bake! 😊
Delayed start ohhhh great idea!
@@serenityhillhomestead7304 it gives me an extra hour of sleep 😂
Your bread are gorgeous, i am using gas oven, will try open baking this afternoon with lava rocks.. .fingers crossed
I have a few friends that do it! It definitely is possible but it’s harder to trap steam so they end up having to spray their loaves a few times with water during baking!
@@crustycravingsbyhannah thanks for your feedback. I did it yesterday, only got moderate ear with only a glass of hot water poured hot lava rocks. Some people score their bread double after 5 mins. WIll try that in next bake
@@arsulaksono881 I would just try to fit as many lava rocks and as much boiling water in the pan as you can so the steam stays longer 😊
great info, have you tried to make deeper cuts un the scoring? or putting a tray upside down on the top, for a uniform distribution of heat
I do a fairly deep cut but I recently decided to drop the temp a bit in the oven to 450F and experiment. So far I still like doing the expansion score even with a lower temp! I should try the upside down pan method! I think that would be a cool experiment!
Amazing 👏
You mentioned that you let your loaves bake at 490 C for 5 minutes and then score them b4 reducing the temperature. Does it mean that you don't score the loaves at all b4 placing them in the oven?
@@chitrasakrabani5213 it depends on the state of the loaves. If I think they’re overproofed, I wait to score them until after they’ve been in the oven for 5 min. If they are proofed well, I score them before the oven and just go back over the score after 5 min. It basically helps the loaves keep expanding without them sealing prematurely. Sometimes I don’t do the second score and just one at the beginning
@crustycravingsbyhannah Thank you for your explanation..
Lovely loafs thank you for your tips, god bless you ❤
You’re so welcome! God bless ❤
What can i do if i don't have lava rocks😢
@@IshaTootla I’ve seen people using rolled up towels with water in a baking dish for steam but that honestly terrifies me. I’d rather use lava rocks
First time I used lava rocks , the loaves set and baked in less than half an hour , using same method you do . I’ll try the cut after 5 mins next time. And more wate
With open baking, I do find that loaves generally bake through and brown faster! It’s also temperamental per oven, so always good to play around with temp ❤
Oven door open too many times loosing steamed. Counter productive.
The loaves are nice but missed a golden crust.
Thanks for sharing
@@kitkanok I see your point, but I do add steam every time I open the door. I personally don’t have an issue with how my loaves turn out or my customers but if you want more steam, keep the door closed!
Please tell me, who those ppl are that use gas
@@AustinLynn-p4w they’re on instagram and tiktok! I have 3 that I know of and they do it differently! One of them just sprays her loaves with water every 5-10 min and another does use lava rocks and a mist bottle. The third is still playing with it!