Disclosure: Please note that this post contains affiliate links. The bread on the left was baked with a Dutch oven, and the one on the right was baked using the pizza stone and metal bowl method. The dutch oven works so well for baking your sourdough bread because it copies commercial steam ovens. Here’s how! With the Anova Precision Oven, home bakers don't have to go to great lengths to get steam into their process. Le Cruset…nice but really no difference. Put some ice cubes on the baking stone if space allows it (optional). There are plenty of methods to create steam in a home oven, some popular methods include: Among these I’ve experimented with a Pyrex pie dish covered with a glass bowl, and using a pizza stone covered with a metal bowl. Hoping my fellow bakers might have a simple plan to build a small oven. Professional ovens can inject steam into the oven chamber, but that is still pretty new for domestic ovens. Steam is an essential component for getting a classic artisan loaf with good oven spring and a crackling crust, like the sourdough loaves we’ve been baking lately. At the higher temperature of 450 F and 750g loaves, it really depends on the type of bread, although most breads should be ok with middle placement, normal. The importance of baking with heat and steam for great oven spring in sourdough bread. Use the dough proving setting if you have one or the steam setting if you don’t. Turn oven down to 450 degrees F and slide dutch oven in. It’s not a swear, it’s an actual temperature. Steam will continue to be produced during the initial few minutes. Learn how your comment data is processed. Here is a video showing Kon using his steam engine: Here is the same dough baked with steam and without: Here’s a good example of bread with good quantities of steam at the right time during baking. If you want the best appearance and the satisfaction of the best results on your home creations, take a bit of time to get your steam generator working. Assuming you’ve successfully done both – generated adequate steam when the dough first enters the oven – the condensation I mention will ‘scald’ the surface of the dough producing a gelatinised surface which will produce a shine. The steam helps the crust stay moist, so that the bread can expand more than it would otherwise be able to. I always go for items with great value! With constant steam during baking, you'll finally get the oven … Good luck! This condensation gelatinises on the dough surface. I've done several bakes over several days there, and have been disappointed with each one. When it came time to purchase one, here was no question that I would purchase one from Lodge, because I owned a cast iron pan by the same brand, and trusted the quality of their products. The Lodge Dutch Oven is a great value, pre-seasoned and if well-cared for, will last a lifetime. IT is a self steaming vessel that can create the ideal environment for bread baking. But it also allows light to pass through. This means the quicker you get the steam in, on loading your dough into the oven, the better! Dutch ovens, combo cookers, and the Challenger Bread Pan allow you to cover and easily trap steam in the first stage of baking (mimicking a bakery deck oven). Notify me of follow-up comments by email. This means the steam must be applied in … TLDR: Go buy a Dutch oven. If adequate amounts of steam is generated in the oven while the cold dough enters the oven, steam condenses on the dough surface. Wake Up Your Starter. In case you didn't know, in order to bake beautiful sourdough breads properly you absolutely must have steam. Assuming all the earlier steps have been executed properly the dough will expand greatly during the initial baking stage. If oven spring is what you are going for, consider the type of flour you are … However, most home bakers do not have this luxury. Steam in bread baking: Method #1 The simplest method of adding steam to your oven is to spray the loaf with warm water prior to putting it into the oven. This means the steam must be applied in the very initial stage of baking. Steaming bread in the home oven can be an option when you want to bake multiple loaves or your Dutch oven is to small for the amount of dough you want to bake. The convection is either "low" (which is ridiculously high) or "high" (which is like a jet engine). Both were made with the same ingredients, at 75% hydration. If so, it’ll be a … Steam does magic things to bread. I’ve tried a few ways but in my opinion the best way is as follows. While both methods result in a nice crust, and moist crumb, I never got any oven spring, all the loaves I baked using these methods ended up being flat without a good rise. Turn heat down to 430 degrees F, and bake for 25 more minutes, until crust is golden brown and crackly. Trust me, after spending hours creating beautiful doughs, your bakes demand and deserve it. All rights reserved. Adding steam during baking is critical to the final look and taste of your bread. This is done by placing a bowl of water at the bottom of the oven, which might break the initial heat stroke that the bread needs at the beginning of the baking. The Combi Steam Oven is perfect for baking bread. Note the deeper bloom in the bread crust. Most professional bakeries are outfitted with steam-injected ovens. It also aids in the oven … Immediately after loading pour the boiling water into the bowl quickly and quickly close the oven door. Home baking or ‘amateur’ baking – in the true sense of the word – has it’s own idiosyncrasies in a domestic kitchen and some require a little more thought or improvisation. It performs the baking process by trapping the steam while the dough bakes and it … When dough is put into a hot oven, carbon dioxide expands and ethanol evaporates, this is what forms those big bubbles in bread, resulting in oven spring. This condensation gelatinises on the dough surface. The dutch oven should preheat for about thirty minutes before you bake your sourdough bread. To maximize the possibility of oven spring in your sourdough bread you need to bake as hot as Hell. However, before I pen a few ideas how to make steam at home it would be good to understand just exactly what steam in the oven does and how it improves bread quality. This causes the outside of the loaf to form an extended, flexible “skin.” So, while your technique of adding the water under the parchment is novel the effect that steam … Be sure to wear good oven mitts to prevent steam burns. Bake like this for the first 30 minutes. Many bread cookbooks try to mimic this by putting a pan of boiling water in the oven with the bread, but most home ovens are vented exactly to prevent steam from building up inside of them. Baking sourdough loaves in your dutch oven provides a way to STEAM the dough as it bakes. Mostly because these are items I already had in my kitchen. After slashing the dough piece load the oven with the dough. The Spring Oven does what no other Ovenware pot can. Steam doesn't just enable a great rise in the oven, and help develop a beautiful, crackly crust. If you found this post helpful, please be sure to follow my Instagram @MakeItDough for more sourdough and baking ideas. Use heavy stainless steel nuts and bolts or thick stainless steel chain links that fit into the bowl. But after experimenting with multiple baking methods in pursuit of that oh-so coveted oven spring; I’m going to have to admit it — the Dutch oven is king. This will ensure that when you need a receptacle, hot and ready, to generate steam with thermal mass it will be there. This shine is the by-product of scalding starch which produces translucency. Bake for 20 minutes, then remove cover. I resisted purchasing yet another piece of equipment for baking for a while, but after a few flat loaves, I finally gave in and purchased a Lodge Dutch Oven for $39.90 on Amazon with free shipping. It was love at first bake, and I only wish I had bought my Dutch oven sooner. You don’t have to shell out the big bucks for a fancy Le Creuset. As dough proofs, yeast breaks down glucose and transforms it into carbon dioxide and ethanol (alcohol). Without steam, your dough will crust over too soon which will stop the outwards expansion (or oven spring ) and you won’t get that beautiful puffed up loaf. © 2020 Copyright Sourdough Bread Recipe. Required fields are marked *. A moist crust is a soft crust … The rye sourdough setting is for the Miele Steam combination oven. Your email address will not be published. Method: An hour before baking, turn on your oven (preheat) 10-20 minutes before loading your bread boil water, pour over the towels in your rectangular baking pan, fully saturate... 10-20 minutes after loading the pan, put each mass of dough on a separate piece of … There are lots of ideas advanced on how to best generate steam in a domestic oven for baking bread. You can see that the one on the left achieved a better oven spring, because of the steam in the Dutch oven, the gas bubbles expanded more freely resulting in an open crumb structure. Hi Bakers,I've been invited to use a friends commercial kitchen to bake my sourdough bread. You do not need a steam oven to follow this sourdough bread recipe. This site uses Akismet to reduce spam. Note the colour brightness and the shine on the crust. I’m sure both have great results. Stainless steel bowl and thermal mass with bulky stainless bushes. Pick up the dough by the parchment paper and carefully set it in the dutch oven. As I’ve mentioned in my other steaming guides, steaming the oven at the beginning of baking is incredibly important to ensure your bread dough rises to maximum potential.One of the benefits of the Rofco is that the oven chamber is completely sealed, there’s no exhaust fan or place for the steam to escape (until you open the two front vents). For doing this, you will need to add new tools in your baking gear. A Dutch Oven traps steam inside – it’s this steam that is absolutely key to good sourdough – it keeps the outside crust softer for longer as your dough expands with the heat. If you have questions or just want to say hi, feel free to DM me, I’d love to hear from you! I set the oven to sous vide mode and the temp to 80 F (Steam off since my starter is in a glass jar) but the oven seems to constantly overheat. If you’ve taken an interest in making sourdough bread, you’ve probably read that creating steam in the oven is essential to a good bake. Yes, but steam is very important for sourdough bread baking and you’ll most likely have to resource to various tools (lava rocks, roasting pans with hot water, etc.) as alternatives. Bloom can be described as the depth of colour and brightness of the crust when properly caramelised during baking. This helps form a crusty loaf with a tender moist center. What does steam do for bread? Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to email this to a friend (Opens in new window), Sourdough Chocolate Hazelnut Cardamom Loaf, Foolproof 1:2:3 Beginner’s Sourdough Recipe, Placing a roasting pan in the bottom of an oven filled with water. From a sensory perspective the crust will continue to be more palatable and ‘mellow’ even after it has softened due to moisture migration. Choose your Flour Wisely. How to generate steam in a domestic oven is one of those things I get asked often. Now we can do this at home! Put the bowl into the oven until … This apparatus stays in the oven on pre-heating. This will … What bread needs is some steam at the start of the baking process to make that crust that we all love and to assist in the initial rise of the bread. This is a critical point. Starch in a gelatinised state on the surface of the dough also becomes brittle if it’s baked beyond the threshold where enough of the moisture is driven out. Chief among my concerns is the fact that I cannot disable the convection mode. Place a large metal bowl, which must be oven proof, over your dough in the oven. This is why there is usually more than one cause for any bread fault. Has your starter been slumbering in the fridge? Steam does that; it helps bread rise, develop a crispy crust, and encourages an open crumb. Post was not sent - check your email addresses! It can be a little tricky to smoothly coordinate these tasks, but a little practice and you’ll be just fine. This is what the giant commercial baking ovens can do. All of the above improve the overall bread quality from mouth feel to appearance and flavour. You’ll be amazed at the results. Spray the oven once the bread is loaded, and then again about 5 minutes into the bake. Its a bit like cooking or bringing to the boil a starch and water slurry. If you’ve been having trouble with your bread rising, I definitely recommend purchasing a Dutch oven. You will also need to bake with steam. So far, the best method we’ve discovered is creating a steam “bath. Results of good steam applied correctly – Good bloom & shine. improves bread symmetry during ovenspring. This will condense on the dough surface effecting the desirable shine and bloom. If adequate amounts of steam is generated in the oven while the cold dough enters the oven, steam condenses on the dough surface. This same shine will allow the natural bloom to be seen. Keep a small stainless steel bowl in the bottom of the oven baking chamber near the oven door so it’s easy to fill with boiling water. Because bread needs to be baked in such high temperature, without steam, the crust would bake up and harden too quickly not giving bread room to rise and expand. Without the dutch oven you will need to find another way to capture steam around your bread while it’s baking. It’s the easiest and most effective way of creating steam in your oven. For a beginner is better to start baking sourdough bread in a Dutch oven which is also my favorite method. Hand made bread Oven. This does not impact my recommendations. There are three ways, come to our website for more details, breadin5.com Professional bakeries have specialized ovens with steam injectors that keep the baking environment very humid, and that humidity is critical for developing a glossy, golden, crisp crust. https://cookingwithsteam.com/combi-steam-oven-recipe-sourdough-baguette I love baking bread in my dutch oven!! Of course during cooling and storage moisture migrates from the bread crumb to the crust. It delays the crust formation so the bread can expand with an open, airy crumb, and it delivers heat to the loaf more quickly. Pour 1 cup of boiling water into the cast iron frying pan. Steaming the Rofco. The key here is adequate amounts of steam and cold dough. You will notice as the starch thickens it becomes translucent and glossy as its surface reflects light. It’s extremely useful, and hearty. https://www.theprairiehomestead.com/2020/04/sourdough-bread-recipe.html Enter your email address to stay up to date with Make It Dough and receive new sourdough tips and recipes by email. Unfortunately, this method doesn’t offer much moisture, and the effects on the bread are minimal. When the oven is ready, place the loaf on the stone, and put a deep roasting dish upside down over the loaf but leave a gap over the edge to let steam in from the lava rocks. This is responsible for the shine on the bread surface. I chose a 5 quart model because I usually bake smaller loaves (300 g flour), I think it’s perfect for my needs, but if you tend to make bigger loaves, I’d advise perhaps purchasing a larger one. When baking without it, it is necessary to heat the baking stone relatively long before baking and then steam must be produced in the oven. The symmetry of bread is mainly influenced by final moulding but its also affected by other processes and steam during initial baking is one of those. Here’s a quick YouTube demonstration of how to do it: Sorry, your blog cannot share posts by email. There is no question about it. As an Amazon Associate I earn from qualifying purchases. Some seem to be easily achieved with good results, others are terrible and really don’t do the job as they are based on inaccurate understanding of the role and effect of steam on bread dough. Amazon has an enameled cast iron tgat I’ve made several dozen loaves in…5 qt 39.99 I believe. Your email address will not be published. I know the oven is supposed to have an accuracy of +/- .5 F but the temp is getting to 83.4 or so and not dropping back down. To be brief this is how those characteristics are achieved. You know those tall loaves with nice open structures you see on Instagram? Set your steam oven to 35°C/95°F (or, if you can, lower - 28°C/82°F is perfect). I resisted for a long time. However, steam will enhance this as the dough expands during oven spring. Primarily, it gelatanizes the starches in the crust and keeps them that way longer. But if the dough doesn’t have sufficient steam at the right time in the oven much of the bloom will remain unseen. I decided against the more popular Le Creuset enameled French oven because I didn’t want to worry about damaging the coating. Stainless steel is best as mild steel will oxidise (rust) very rapidly but the cheaper option of mild steel will work just fine. You can place a couple ice cubes between the parchment paper and the dutch oven to create steam inside the pan. This is how to make it work; once the dough is ready to bake, boil a jug of water. Bake your sourdough on a pre-heat tray to give your bread a crisp crust. If you’re a sourdough baker, this helps you get that coveted “ear” on your loaf. As inferred in other posts, bread making is a series of interrelated biochemical processes and physical steps that influence the dough from start to finish. After all that, how can we get good quantities of steam at the right moment? The bowl will create steam around the bread and give you a chewier crust. Greetings from Simon Sourdough of Mudgee NSW. Compare the two turmeric and charcoal breads pictured below. But after experimenting with multiple baking methods in pursuit of that oh-so coveted oven spring; I’m going to have to admit it — the Dutch oven is king. The key here is adequate amounts of steam and cold dough. If it’s not baked sufficiently it will be leathery and tough. Posted by Boris on Oct 14, 2015 in Baking Tips | 0 comments. This will eventually soften the crust but if baked properly – beyond the threshold referred to it will remain pleasant to eat not only while it’s crisp and brittle but also after it has softened. Of course the amount of expansion during the initial baking stage will depend on the type of bread to be made. The manual says under the Bake section that it is combi steam convection at 410F at 60% for 6min, then 410F at … That is the Hallmark of The sourdough bread recipe dutch oven method. Bloom is a by-product of a balanced formula and a properly fermented dough. Short of investing in an oven with steam-injection, home bakers have developed a few tricks over the years to generate a steamy baking environment. So when you combine a heat charged deck with steam injection, the deck gives you a rapid oven spring, and the steam serves a … This is not the case if the bread is not baked beyond that threshold. I use my Lodge Dutch Oven ($39.99), I opted for that because I was afraid of damaging the enamel on a French Oven. Keeping all the steam inside the vessel allows your home oven to run at high temperatures without being affected by the cooling effect of steam. If you’ve taken an interest in making sourdough bread, you’ve probably read that creating steam in the oven is essential to a good bake. adding steam to domestic ovens iandmsmall 2013 March 3 Most bread books direct you to add steam to your oven, usually by putting a pan, preferably something solid, in the oven when you begin to pre-heat, then add water (varying from boiling to ice cubes) at the same time as you put your dough in. Since this bowl lacks thermal mass we must provide it. Enter your email address to subscribe to this blog and receive notifications of new posts and recipes by email.