How to open bake Sourdough Bread.
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- Опубліковано 29 сер 2024
- I am always open baked my sourdough bread , not only turns out great as baking with Dutch Oven , but I can bake two big loaves or 4 small loaves in the same time.
Recipe for my bread
1000 g. Bread flour
50 g. Whole wheat flour
50 g. Rice bran (roasted)
110 g. Active starter
935 g. Water
11 g. Salt
4 sets of stretch and fold every 30 minutes the proof for 2.5 hours
Pre shape and rest for 30 minutes then shape and put in to the banneton basket the put rest for one hour before put it to the fridge for cold retard for 5 hours and bake.
For open bake
I use cookies sheet to put the dough on and use old baking tray to create steam . I pre heat the oven with cookie shee and baking tray at 250 degrees Celsius for 45 minutes with my conventional oven. Then scoring the dough about 1 inches deep and putting the dough into the hot baking sheet , be careful not to burn yourself after put the dough in put one cup of water into the hot baking tray to create steam. Bake with steam for 30 minutes (the water will be evaporated during first 30 minutes so you don’t have to remove the baking tray . Continue baking without steam for 25 minutes - 30 minutes (move around the dough if your oven is not evenly distributed heating to create nice and evenly browned .
If you want big over spring you can double score underneath the first line after baking 5 minute y will definitely achieve a big oven spring or big ears.
Enjoy baking 🥰
I’m trying to find a video where you are only mixing for one life today is Sunday, 11 August and I just have finished the first part of making a 2.34 video on making 4 different sourdough loaves it’s amazing how you work with such big amounts of ingredients. You are absolutely incredible. Looking forward to watching part two of your video.
Thank you for sharing your amazing talent .🙏🏻🙏🏻♥️🌹
The park two will be the VDO not on live again as my camera is on the way of stretching the dough 🥰
To the editor (spelling): 4 sets of stretch and fold every 30 minutes the proof for 2.5 hours => 4 sets of stretch and fold every 30 minutes then proof for 2.5 hours
Excellent recipe Bim!
😻🥰very kind of you
Sometimes my typing never gets along well with my mind 😅
I don’t have Dutch oven. Thank you for sharing . 3:54 Beautiful loaves. ❤
I just had it and when I baked in DO it didn’t come out as good as my normal open baked. Just to give you a confidence on open baked
This is just perfect, beautiful looking bread and thanks for the description. I was looking for how to bake sourdough bread without dutch oven. Many thanks.
You are so welcome!
6 minute score is a good weapon
😍
Lovely bread.
Thank you 😊
I also always open baked my sourdough. I thought dutch oven is a requirement for sourdough but open baking just works well.
People just need to confidence to open bake, we have to proved that 👍🏻
What temperature?
@@JS-ne5pk I write on the instructions 250’ degrees Celsius
Awesome. Do you just using top and bottom heat or you are using the fan inside the oven?
First 30 minutes I used bottom heat with fan and after removing the tray of water I turned the fan off and use only bottom heat
@@BimMilsomso you didn't turn on any top heat and the browning is from the first 30min with fan?
Can I use the black tray that come with the oven instead of cookie sheet? Or can I use the pizza stone?
@@kngsm no, just bottom
@@BimMilsom thank you for your replies.
Hi Bin I have been following you on Facebook for a long time with this recipe can I just have make the recipe for one loaf and can I only use white bread flour?. Thanks love and love hearing speak I understand you’re broken English as I have friends from Thailand from when we we go on holidays. And we love it so much. Thanks 🙏🏻
If you want to make one loaf just divide the recipe into 4 then you will get one loaf, thank you for the feedback
So you using 250 Degree Celsius through a whole process 30 mins with steam and the last 25-30 mins without steam?
With top and bottom light on? With or without fan?
With the fan first 30 minutes and without the fan another 30 minutes
I'm curious what the ambient humidity is in your area. I live in a semi-arid location, and I can never get results like this without using a dutch oven, no matter how many trays and pans and ice cubes and boiling water I add to the oven.
I am living in Thailand 🇹🇭 hot and humidity, the temperature is about 33-38 all year
After watching this I will try open bake. Bim please do a video on shaping batard.
I already made one down below, check it out 😊
I will look for it
Thank you 😊
Fantastic bread, could you just confirm it’s 935g of water to 1100 g of total flour? I usually use less water so am a bit nervous 😊 thank you🌺
Yes, this is high hydration dough, so you need to develop gluten very well during 4 -7 set of Stretch and Fold during first 2 hours by pulling the dough as much as possible without breaking the gluten on the first one the second-seven you can use coil fold. That’s how to develop the gluten and you will get big belly, don’t forget to use the starter during it peak.
@@BimMilsom thank you for your reply! I work with much lower hydration dough but will definitely try your recipe, it looks very appealing 🌺
@@BimMilsomthis is an excellent explanation Bim! I really hadn’t considered using coil folds in this way but it makes perfect sense! Thanks so much for all your hard work and help to your community!
@@Laneymac You’re welcome, we all learn the new tips from each other
Bim, is this recipe and your technique written anywhere? Gorgeous bread.
I shared a lot on my facebook page
m.facebook.com/story.php?story_fbid=pfbid02tsKQooZfoATHh7GoVQ49yXJR1wZphUsi75tE3ERvoerUBEnpARZZxtBmwB7eCpUnl&id=844307402&mibextid=qC1gEa
Good bake.
Thank you
I'm not sure what rice bran is but I do know what rice flour is. Are they the same thing and are you putting it into your dough mix? What does it do for your dough?
It probably not available in your country, you can replace with another flour like Rye, how wheat, spelt flour or anything you have.
Beautiful bread 😮- other than taste, is there any other reason for the toasted rice bran please 🙏
Actually you can skip the rice bran, I just have it at home
Thank you so much 🙏
You’re welcome ☺️
Why didn’t you just put the bread straight on the parchment paper? Was the wire rack necessary?😊
It helps to move easily and not stick to the tray
2:06 From the noise of the oven I assume that you are using hot air convection mode in the oven. Please confirm. Any time I go out of the dutch oven the hot air creates early crust that prohibits oven spring. My hot plates are not powerful enough to maintain baking temperatures.
Yes, the fan and lower heat only
@@BimMilsom
What temperature?
It’s about 250 degrees Celsius
Can you link the pizza steel you have? Thank you!
I don’t have the link, just search for cookies sheet steel
How would I adjust the temperature and time so as not to get such a hard crust. I can't chew them
You need to add some oil in to the dough. Olive oil or lard is gonna make it moist. I used rice bran it released some oil during baking it makes this bread so soft.
Place your bread in a plastic bag after it's cooled completely.
Yes indeed and it keeps longer this way.@@brendaarcher7213
@@BimMilsomhow many grams of olive oil should I add?. I don’t have rice bran ?
@@BimMilsom How much olive oil is safe to add to not make the dough collapse?. Thanks
Are those cookie sheets in the oven?
Yes, I bake it on the cookie sheet
Do you have tips for open bake on conventional oven?
Turn the oven on top and bottom burner with the fan 👍🏻
@@BimMilsombut i thought the fan would blow out the steam faster and dry out the air in the oven?
@@puripuribuns I try both I don’t see much difference
My bread never looks like that after proof. It’s small. Don’t know why.
Maybe you didn’t develop gluten enough during SF
How I prepare "starter" ?. Thanks
It’s 7 days processing, put 50 g. AP flour into the jar and mix with 50 g. Water leaves in refrigerator for 24 hours, same time next day take out 75 g. Of the young starter and add the same ingredient above, keep doing that for 7 days and after that your starter will be mature enough to make bread. Some people making the process for one month but I use my young starter on day 7
How do you know when it’s done?
I sent time, 30 minutes with the tray of water at 250 degrees Celsius and 25 minutes after removing the tray at 220 degrees Celsius
Do you bake convection?
Yes, with the fan on
💐💐💐💐
Thank you
What is oven temperature for open bake how long to bake
Same technique and time like you normally bake with your Dutch oven, different oven different temperature
Какая гидрататация у закваски?
75%
Hey, at what temperature are you proofing?
25’ degrees Celsius
@@BimMilsom i live in bangkok, mostly 30+ room temp and i dont want to put on ac for a loaf :) any tips?
@@rottjung I put my dough into cooler box with two ice packs inside, it works great 👍🏻
is the recipe for one loaf or two?
For two
Does it work with non convention oven?
Yes I used to bake with normal oven for 5 years, it worked well, intact I like it more
yay! thanks @@BimMilsom
Oh God, can everyone stop using baking paper (and plastic wrap for that matter). Bread has been baked for 1,000s of years without it and there is toooo much going into landfill.
So how do you not have it stick to whatever vessel you’re cooking in/on?
Compost good.
Relax Karen
It helps to handle the dough and prevent sticking on the baking sheet
i use washable baking sheet
Beautiful bread 😮- other than taste, is there any other reason for the toasted rice bran please 🙏
We have rice machine at home and rice bran gives us a good taste so I just added it, not necessarily to add if you don’t have