And if possible, seasoning on a stove top too (if it's even possible). My oven's tiny and the pan won't fit. I've tried several times to season my pan over the stove but keep getting either sticky layers, or nice and smooth in the pan, scorched and obliterated on the underside of the pan.
Absolutely, cast iron is a workhorse. I always used teflon and even after taking care of the cookware it only lasted around two years before it needed to be tossed.
@@janschwieterman7748 Teflon is the new cancer, only for complete dipshits. In fact, Teflon is so non reactive, that fluoroantimonic acid, which is 20 quintillion times stronger than pure sulfuric acid. Teflon couldn't give your dumb ass cancer if you ate 5 pounds of it daily. And don't mention pfoa's. that would just make you look more stupid than you already look.
After watching your sourdough starter video, I was like, "Hell Yeah! I'm baking my own bread." After watching this video, I'm like, "Hell Yeah! I'm buying bread at the store."
I know this is a year old comment but I just saw the video today. But you don’t actually have to go through all this process. This is just one that will give you the best results but they’re other more simple methods with like rocks and a water gun. Or even just pouring boiling water into a hot cast iron pan at the bottom. They’ll get the job done not as perfect results but good enough to feel proud of your finished product.
Normally when I sub to small creators, I generally tend to forget about them a few weeks later, but I have consistently tuned in to this channel for every video since I subbed to you when you were around 6k subs. So I can very confidently confirm your observations in saying that you are indeed on the right track and I can't wait to see what you have in store across this upcoming year! Happy Holidays Joshua!
ShadowVipers Yes! I’ve seen your icon in the comment section almost every time I check a video. Thank you for your kind words and constant support. It really means the world to me. I especially appreciate the insight and openness on your experience of what you’re watching here. I think that’s a perspective that can be hard to make guesses on, so I’m very grateful for you telling me. Happy Holidays to you as well man! Hope to continue seeing you around!
Joshua, that was excellent. I've dried just putting a pan of water in and it's not good enough. The rocks are obvious, but genius as well. I didn't think of it. I will try this approach. It looks really good. I already have a 3/8" pizza steel that I bake bread on. I have all the rest of the stuff needed. Thank you, kiddo.
I actually made that mistake when pouring water in once. I jerked my hand back because of the steam and it was like a busted windshield when the water hit the glass. Got a new oven out of it though.
@@ericschauer7487 I want the extra crispy crust but then all of this scares me so instead I just get an ok crust so I've been looking into the countertop steam ovens.
OMG! I always had problems with steaming my bread, it would never hold and my bread would only be slightly crusty which I wish it would be more crustier. Thank you this sounds way better than just a spray bottle!! 👍🏼👍🏼 You the man!!
Here on the Big Island lava rocks are my front yard. I use a large stainless frying pan with towels wadded into balls. I also have a large (!) stainless bowl big enough to cover my stone and 1-2 loaves or baguettes (acts like the dutch oven technique). Whatever works.
Could you please do a video about some of your favorite kitchen tools/gadgets? Scale, rolling pin, pans, whisks, etc? I’ve been watching some of your videos, and I’m always noticing things I’d like to my kitchen. Maybe one for beginners (basic items), one intermediate, etc? Or certain ones for baking, one for cooking or roasting, etc? Thanks for the awesome videos!!!
Thanks Josh, liked the lave stone idea. I think I will just stick with that as dont want steam for more than 10min. thinking of buying a 900mm wide oven for baking more bread, but the steam version is 1500 buckeroos more, So lave stones in a stainless baking dish for me. I bake 16 sourdough loaves for a local cafe in 3000 pop regional town in the middle of Tasmania
i like how the community on this channel is mostly people who enjoy cooking/learning how to cook and are willing to discuss things and not a bunch of ppl who are like "who watches these videos but never makes them lmaoooo"
Hahaha what's wrong with watching entertaining cooking videos, but not wanting to cook yourself? Who gets to decide and set the rules that all these types of people are, supposedly, "inferior"? You? Why then, should the whole world adhere to your own subjective definitions/reasonings/personal preferences, of what should be right or wrong, "good" or "bad"?
Why do human beings always impose their own likes and dislikes onto one another, or else to judge and shame and attack others? Ahh, I know. The original fallen ones hated Freewill. And they seek to develop this same trait of shame and control and judgments, with all of your accursed race in this strange planet. They have done a good job throughout all these millions of years, shaping your evolution and your hatred and pride, along with theirs. Don't you think? Hahahaha.
@@rushbcykablyat1792 when you're really passionate about something it's cool to be surrounded by a community of people who also want to learn and practice your hobby. Like a little community! Also nobody said anyone was "inferior" to anyone else just because they don't make the recipes lol. Either way it's fine lol and really not that serious
@@papayatreeslol3366 Hmm, nothing wrong with hobbyists enjoying themselves and one another. But I'm referring to all the "elitists" out there lol. You'll find these types of people everywhere in this world. Especially in this world. Heh.
Thank You Joshua. I started my own sourdough starter after viewing your starter vid. You made it simple to understand and you were right. Just do it and it will all make sense to you eventually. Above all , you are very encouraging and that is what makes everything easier.
Been looking for a reliable home steaming method for making less traditional breads. This looks like Good Eats-level of ingenuity. Keep up the awesome content!
Thank you so much for sharing this method. We made our first sourdough loaves using your hydration video tips and they turned out perfectly. We don't care for the dark, hard crust and brushed the loaves with olive oil first. We are venturing towards making Einkorn sourdough which I heard is more challenging - so if you have tips on this it would be most welcomed!
I currently have some ciabatta dough on the rise. I will try your method since the pan of boiling water and spritzing method I was advised to use did not provide that crispy crust on my previous attempt. BTW this video is why I am trying to make ciabattas again. I've had success with the NYT Dutch Oven bread, but I like the ciabatta rolls for sandwiches I'm planning on for Super Bowl. Thanks
And to greatly simplify it in the future: Make sure your next oven has a steam function and can do steam at full temperature (some are only good enough for fish or dim sum, not suitable for baking breads).
I have loved this video, particularly as I turned down the speed to 75% ! Maybe it is because I am english, but I found it hard to follow your enthusiastic and fairly fast delivery. (not that that is a complaint!)
Which method makes a better crust? Cast iron or steaming method? I just want to congratulate you, such a great channel, I subscribed when you were around 10k followers and I’m so happy for all your growth in UA-cam. You makes great recipes and I have to say it, you’re the one I look when I’m craving something. So far everything I have done following your recipes came out just great! And Ohhhh the croissants 🥰
Josh your videos are fantastic watching you and babish as made me make so much bread and food. you guys are amazing and your video on the sourdough starter and sourdough bread and mozzarella making are perfect. I made mozzarella two nights ago and bread last night keep up the amazing work dude.
I've been watching so many of your videos and they're amazing!! I'm such a huge fan! The first video I saw was the Tonkotsu Ramen one and I was shocked to see that you didn't have at least a million subscribers. Your videos are such high quality and the content is amazing. I love all the videos you do and I'm really hoping you get tons more subscribers bcuz you really deserve it. Keep up the good work!!
I have recently poured some water into the Dutch oven with the loaf in it and had much batter result than with just mist ;) some water is about 5 table spoons
I have been putting a disposable aluminum pan on a sheet pan in the bottom of the oven. I pour boiling water in it while the oven is cold, so no risk to the glass. It works fine. But I will use a pair of tongs every five minutes to grab the aluminum pan to spill some of the water so it steams up.
First time I tried baguettes they turned out flat and pale. The second time I used a loaf pan with a rolled towel and poured boiling water on top, I got a facial and the bread rose a lot. I have finally regained bread baking confidence
Joshua, just a warning about putting things on the floor of the oven. We did that and it destroyed the floor after a few bakings. Had to have the floor of the oven replaced. Our solution was to buy a another wire rack. Not just any rack, but the same kind as comes with the oven. Not cheap. But we use that rack on the bottom notch and so we can use methods like you show here without causing damage. Just be careful setting anything on the bottom of the oven.
Thanks for the note! I think this is going to differ from oven to oven. If your heating element is on the bottom of your oven then you are probably going to want to place it on the lowest rack setting rather than the actual bottom of the oven. SO far I've been using this method for a few months with no problems whatsoever. Thanks again!
This video is really about to make me buy that steam injection oven... It's a cool technique and I've used it a couple of times, but the anxiety kills me a little every time, bc I'm so worried that I'll shatter the oven door. The bread is worth all the extra work, but I'll die early if I have to do that every week.
Hey, it's apparently pretty hard to find lava rocks where I live - can i just do the thing with the towels and put some ice in a separated container instead? I know it's better this way but unfortunately that's the situation here. By the way - I really love your channel. I found it randomly through recommandations just a few days ago and already watched most of your videos. It's a rare find for me as I couldn't find any new good cooking\baking channels during the last two years or so - so keep up the hard work!
Joshua, first I would like to thank you for your videos, they are excellent, congratulations from Argentina. Regarding sourdough bread baking, I´ve been told that in order to have a longer crust in my breads, I need to let them rest 10 min inside the oven, once they are baked, with the door slightly open in order to lower the humidity in the crust of my loaf, what do you think about that? Best regards, Martin
Awesome method, interesting about the rocks!. I once put cold water on a Pyrex and made the glass shatter. Yikes. Thanks for warning the rest of the worldA
Guess I'm going to need to buy -4 100% cotten kitchen towels -a cast iron skillet -an oven stone -an oven peel and -*lava rocks* to get better oven spring
Hi thanks for the video! I preheated my oven to 500 for over an hour with a baking steel and very similar stones to yours but somehow the stones were Only 400f And Didn't generate much steam at all compared to yours. Can they take that long toheat up or did I get bad stones maybe
Any tips for those of us with both top and bottom heating elements? Will there still be enough space above the loaves if the steamers are on the bottom rack?
Ok so I have used lava rocks for steam with pretty good results. But my latest bake had a weird sandy crust almost like mineral powder. It was off-putting and I suspect it was the rocks. I made the next loaf in a dutch o oven with no rocks and crust was fine.
I read that in newer electric ovens that you should NEVER place anything on the bottom of the oven otherwise you could cause permanent damage to the oven. I do like the rolled up towels in the tray, but I will place them on the bottom most rack.
A pizza stone would work too right? I think I'm going to try this for the first time. I will also use a regular metal tray for the towels first. I will be ordering the lava rocks! So excited! Thank you Joshua!
Great video as always Josh! One question though, what do you recommend to do if the heating element of my oven is on the bottom as well as the element for the broiler on top?
Yes please!!!!! I'm going through "mastering the art and craft baking and pastry" by the cia. My first recipe is a loaf I have to steam and my oven has the same problem!!! Help Josh!!!!
Those towels and lava rocks look delicious.
Gonzalo Cisternas thank you, they’re all 100% grass fed and gluten free
@@JoshuaWeissman Are they keto friendly?
@@Wiiguyface342 Rocks are but the towels aren't, to many carbs in them.
ua-cam.com/video/IJ_HtfXO4pI/v-deo.html support please
Lava has lots of minerals, so it's really healthy!
I tried your oven steaming method today for a loaf of spelt. I cannot believe the oven spring. Thank you so much. I will do this from now on for sure
You should ABSOLUTELY make a video about cast iron seasoning. They are criminally underrated and more people should know how.
And if possible, seasoning on a stove top too (if it's even possible). My oven's tiny and the pan won't fit. I've tried several times to season my pan over the stove but keep getting either sticky layers, or nice and smooth in the pan, scorched and obliterated on the underside of the pan.
Absolutely, cast iron is a workhorse. I always used teflon and even after taking care of the cookware it only lasted around two years before it needed to be tossed.
@@cristrivera Teflon's the new cancer. Google it. Cast iron till death. I do all my cooking on iron now.
@@janschwieterman7748
Teflon is the new cancer, only for complete dipshits.
In fact, Teflon is so non reactive, that fluoroantimonic acid, which is 20 quintillion times stronger than pure sulfuric acid.
Teflon couldn't give your dumb ass cancer if you ate 5 pounds of it daily.
And don't mention pfoa's. that would just make you look more stupid than you already look.
@@lordgarion514 But i t definitely will kill your pet parrots. Toss them!
I use cast iron fry pans and stainless steel cookware.
After watching your sourdough starter video, I was like, "Hell Yeah! I'm baking my own bread." After watching this video, I'm like, "Hell Yeah! I'm buying bread at the store."
I know this is a year old comment but I just saw the video today. But you don’t actually have to go through all this process. This is just one that will give you the best results but they’re other more simple methods with like rocks and a water gun. Or even just pouring boiling water into a hot cast iron pan at the bottom. They’ll get the job done not as perfect results but good enough to feel proud of your finished product.
😂😂😂😂
lol...once I saw him putting towels in the oven I was like helllllllllll nah
😂😂😂😂😂😂
Normally when I sub to small creators, I generally tend to forget about them a few weeks later, but I have consistently tuned in to this channel for every video since I subbed to you when you were around 6k subs. So I can very confidently confirm your observations in saying that you are indeed on the right track and I can't wait to see what you have in store across this upcoming year! Happy Holidays Joshua!
ShadowVipers Yes! I’ve seen your icon in the comment section almost every time I check a video. Thank you for your kind words and constant support. It really means the world to me. I especially appreciate the insight and openness on your experience of what you’re watching here. I think that’s a perspective that can be hard to make guesses on, so I’m very grateful for you telling me. Happy Holidays to you as well man! Hope to continue seeing you around!
Damn this comment aged well and you love to see it!
@@Itm0tep crazy stuff
@@Itm0tep lol it did. So crazy to see how far this channel has come.
Joshua, that was excellent. I've dried just putting a pan of water in and it's not good enough. The rocks are obvious, but genius as well. I didn't think of it. I will try this approach. It looks really good. I already have a 3/8" pizza steel that I bake bread on. I have all the rest of the stuff needed. Thank you, kiddo.
I was all excited until I heard "shattered glass door".
Same here
I actually made that mistake when pouring water in once. I jerked my hand back because of the steam and it was like a busted windshield when the water hit the glass. Got a new oven out of it though.
@@ericschauer7487 I want the extra crispy crust but then all of this scares me so instead I just get an ok crust so I've been looking into the countertop steam ovens.
I add boiling water, not cold or room temp, so I don't worry about it.
OMG! I always had problems with steaming my bread, it would never hold and my bread would only be slightly crusty which I wish it would be more crustier. Thank you this sounds way better than just a spray bottle!! 👍🏼👍🏼 You the man!!
Here on the Big Island lava rocks are my front yard. I use a large stainless frying pan with towels wadded into balls. I also have a large (!) stainless bowl big enough to cover my stone and 1-2 loaves or baguettes (acts like the dutch oven technique). Whatever works.
WE WANT CROSS SECTION B ROLL. Show me that crumb structure
Could you please do a video about some of your favorite kitchen tools/gadgets? Scale, rolling pin, pans, whisks, etc? I’ve been watching some of your videos, and I’m always noticing things I’d like to my kitchen. Maybe one for beginners (basic items), one intermediate, etc? Or certain ones for baking, one for cooking or roasting, etc? Thanks for the awesome videos!!!
I want to try that. Very good yet still concise instruction. No wasted time watching this video. The links are helpful. Thank you.
Thanks Josh, liked the lave stone idea. I think I will just stick with that as dont want steam for more than 10min. thinking of buying a 900mm wide oven for baking more bread, but the steam version is 1500 buckeroos more, So lave stones in a stainless baking dish for me. I bake 16 sourdough loaves for a local cafe in 3000 pop regional town in the middle of Tasmania
i like how the community on this channel is mostly people who enjoy cooking/learning how to cook and are willing to discuss things and not a bunch of ppl who are like "who watches these videos but never makes them lmaoooo"
Same! Actually this man is responsible for me wanting to make everything from scratch but it's damn so inspiring
Hahaha what's wrong with watching entertaining cooking videos, but not wanting to cook yourself?
Who gets to decide and set the rules that all these types of people are, supposedly, "inferior"? You?
Why then, should the whole world adhere to your own subjective definitions/reasonings/personal preferences, of what should be right or wrong, "good" or "bad"?
Why do human beings always impose their own likes and dislikes onto one another, or else to judge and shame and attack others?
Ahh, I know. The original fallen ones hated Freewill. And they seek to develop this same trait of shame and control and judgments, with all of your accursed race in this strange planet.
They have done a good job throughout all these millions of years, shaping your evolution and your hatred and pride, along with theirs. Don't you think? Hahahaha.
@@rushbcykablyat1792 when you're really passionate about something it's cool to be surrounded by a community of people who also want to learn and practice your hobby. Like a little community! Also nobody said anyone was "inferior" to anyone else just because they don't make the recipes lol. Either way it's fine lol and really not that serious
@@papayatreeslol3366 Hmm, nothing wrong with hobbyists enjoying themselves and one another. But I'm referring to all the "elitists" out there lol. You'll find these types of people everywhere in this world. Especially in this world. Heh.
for this new year I wish you a million followers. extremely cool content
We did it!
funkdoc94 double did it!
reading this now while he is at 3.3 million
@@raeganhoyer876 Four
How about 9 times that? 😮😮😮
Thanks! Been baking for 10+ years. Been using just ice in a tray at the bottom, but gonna try the lava rocks and towels. Makes total sense
How much ice?
Thank You Joshua. I started my own sourdough starter after viewing your starter vid. You made it simple to understand and you were right. Just do it and it will all make sense to you eventually. Above all , you are very encouraging and that is what makes everything easier.
Been looking for a reliable home steaming method for making less traditional breads. This looks like Good Eats-level of ingenuity. Keep up the awesome content!
thank you young man, you came along at the exact right time in my sourdough journey and you did it with charm.
As always, you have the BEST sourdough videos!
I like the rolled up towels in a pan. That's awesome!!!
I’ve been cooking and baking a lot more since I found this channel
Ariana : p now that’s what I like to read. :)
Joshua Weissman I have a steam setting on my oven with pan that connects underneath middle rack, do I keep water the whole bake or just first 15 min ?
Could not have come at a better time, starting my first ever sourdough loaf today! Fingers crossed all goes well :D
How did it go
I guess it didn't go as planned.
honestly the perfect timing for this video! i have bread fermenting as we speak
Thank you so much for sharing this method. We made our first sourdough loaves using your hydration video tips and they turned out perfectly. We don't care for the dark, hard crust and brushed the loaves with olive oil first. We are venturing towards making Einkorn sourdough which I heard is more challenging - so if you have tips on this it would be most welcomed!
I currently have some ciabatta dough on the rise. I will try your method since the pan of boiling water and spritzing method I was advised to use did not provide that crispy crust on my previous attempt. BTW this video is why I am trying to make ciabattas again. I've had success with the NYT Dutch Oven bread, but I like the ciabatta rolls for sandwiches I'm planning on for Super Bowl. Thanks
You deserve the world and more
Yesss, my first loafs are in my fridge proofing right now and I need steam them because I don't have a Dutch oven.
"So now you have your lava rock filled skillet" ok... so I'm never doing that.
You made me get into bread making ❤😌🍞🥖
I saw the trending tab thing and I thought to myself what a great accomplishment and keep up the good work!
WHOW! I am happy with my bread, and should be at my age, but I didn't know I could still but lave rock! Other uses!
And to greatly simplify it in the future: Make sure your next oven has a steam function and can do steam at full temperature (some are only good enough for fish or dim sum, not suitable for baking breads).
Just keep doing what you're doing !! It's all great information for us viewers
Keep it up Josh, great content as usual! You'll definetly hit the million mark with your talent.
Your channel is the best! I’m literally obsessed with making sourdough. I’ve been using my Dutch oven for baking my bread, but I need to try this.
I have loved this video, particularly as I turned down the speed to 75% ! Maybe it is because I am english, but I found it hard to follow your enthusiastic and fairly fast delivery. (not that that is a complaint!)
Omg you said celcius. Thank you!
Which method makes a better crust? Cast iron or steaming method?
I just want to congratulate you, such a great channel, I subscribed when you were around 10k followers and I’m so happy for all your growth in UA-cam. You makes great recipes and I have to say it, you’re the one I look when I’m craving something. So far everything I have done following your recipes came out just great! And Ohhhh the croissants 🥰
Josh your videos are fantastic watching you and babish as made me make so much bread and food. you guys are amazing and your video on the sourdough starter and sourdough bread and mozzarella making are perfect. I made mozzarella two nights ago and bread last night keep up the amazing work dude.
Thanks! I bake every day and this really works!!
Do you use the fan of not?
I've been watching so many of your videos and they're amazing!! I'm such a huge fan! The first video I saw was the Tonkotsu Ramen one and I was shocked to see that you didn't have at least a million subscribers. Your videos are such high quality and the content is amazing. I love all the videos you do and I'm really hoping you get tons more subscribers bcuz you really deserve it. Keep up the good work!!
I love coming to your videos every day and seeing that your subs have gone up 1,000 daily for the past week ❤
Congrats, Joshua for getting featured! 😃 You deserve it, your content is bomb!!! 😍😍😍
Wolfgang Puck Pressure Oven does very well with bread.
My Dutch oven works just fine, thank you...
Inspired to try again using this method.
good to see Maurizio mentioned
Thank your for this video. Please keep up with the bread/sourdough videos I love and constantly re-Watch them. Love your Chanel!
I have recently poured some water into the Dutch oven with the loaf in it and had much batter result than with just mist ;) some water is about 5 table spoons
Do you put the water in first, then the dough, or the water on top?
@@eileenpusey3304 dough first, water around it
I have been putting a disposable aluminum pan on a sheet pan in the bottom of the oven. I pour boiling water in it while the oven is cold, so no risk to the glass. It works fine. But I will use a pair of tongs every five minutes to grab the aluminum pan to spill some of the water so it steams up.
Big up Joshua, you put out high quality videos and content all the time.
Every time I watch a video I level up my cooking skills.
I love your content and your editing. You're just entertaining. Congrats on becoming a creator on the rise!
*starts video*
*sees goatee*
Jesus, how long have I been out?
First time I tried baguettes they turned out flat and pale. The second time I used a loaf pan with a rolled towel and poured boiling water on top, I got a facial and the bread rose a lot. I have finally regained bread baking confidence
Great presenter. Good job Josh
I only use bread infused tea towels at home.
B(read) Roll
Potato I’m down.
Look at those loaves 😤👌🏻
No wonder your channel’s growing ♥️
I love your videos.
Can't wait for more..
Love from Malaysia ♥♥♥
Joshua, just a warning about putting things on the floor of the oven. We did that and it destroyed the floor after a few bakings. Had to have the floor of the oven replaced. Our solution was to buy a another wire rack. Not just any rack, but the same kind as comes with the oven. Not cheap. But we use that rack on the bottom notch and so we can use methods like you show here without causing damage. Just be careful setting anything on the bottom of the oven.
Thanks for the note! I think this is going to differ from oven to oven. If your heating element is on the bottom of your oven then you are probably going to want to place it on the lowest rack setting rather than the actual bottom of the oven. SO far I've been using this method for a few months with no problems whatsoever. Thanks again!
Love your videos mate. Saludos desde Mexico!!
Great tip! Have to try it, wonder if it works in my wood fired oven (while baking bread)
Thanks for the video!
This video is really about to make me buy that steam injection oven...
It's a cool technique and I've used it a couple of times, but the anxiety kills me a little every time, bc I'm so worried that I'll shatter the oven door.
The bread is worth all the extra work, but I'll die early if I have to do that every week.
Thanks professor. Hotta get this going.
Holy crap your channel is great, plus the music is just on point. Thanks for opening up my eyes to experimenting with the creation process! ^_^
melhor conteúdo que eu vejo em tempos. a qualidade dos seus vídeos é espetacular 🧡
I started the steam method with my bread, and I agree....so much better. Why use the towels?
Hey, it's apparently pretty hard to find lava rocks where I live - can i just do the thing with the towels and put some ice in a separated container instead? I know it's better this way but unfortunately that's the situation here.
By the way - I really love your channel. I found it randomly through recommandations just a few days ago and already watched most of your videos. It's a rare find for me as I couldn't find any new good cooking\baking channels during the last two years or so - so keep up the hard work!
I found them at Home Depot
Erik Rocha also he said in the video that he found some on amazon and he even linked it so idk why they’re wondering this
I think the bag was like 6 dollars too at home depot
Geez, guys, not everyone lives in USA
Just stumbled across you, morning coffee and binge watching you😊 I have just one question... who are the 66 haters?😒
Well done on getting picked up as a Creator on the Rise (rise! Yeast! Bread!). Happy holidays!
joshua: something easy to find: also joshua:LAVA ROCKS
Joshua, first I would like to thank you for your videos, they are excellent, congratulations from Argentina. Regarding sourdough bread baking, I´ve been told that in order to have a longer crust in my breads, I need to let them rest 10 min inside the oven, once they are baked, with the door slightly open in order to lower the humidity in the crust of my loaf, what do you think about that? Best regards, Martin
Awesome method, interesting about the rocks!. I once put cold water on a Pyrex and made the glass shatter. Yikes. Thanks for warning the rest of the worldA
Do you need both the lava rocks and the towel steamer for this to work???
Guess I'm going to need to buy
-4 100% cotten kitchen towels
-a cast iron skillet
-an oven stone
-an oven peel
and
-*lava rocks*
to get better oven spring
Your videos are awesome, learning a ton here. Thank you
My biggest issue on steam is that my oven vents. What would u suggest in that circumstnce? Thank you for this video I will subscribe!
Hi thanks for the video! I preheated my oven to 500 for over an hour with a baking steel and very similar stones to yours but somehow the stones were Only 400f And Didn't generate much steam at all compared to yours. Can they take that long toheat up or did I get bad stones maybe
Trying this method in couple of days hope, I can’t wait.
Ps your UA-cam channel is amazing!
Any tips for those of us with both top and bottom heating elements? Will there still be enough space above the loaves if the steamers are on the bottom rack?
I upvoted as soon as you gave a shout-out to Maurizio!
Fantastic ive never seen this method before.
Thanks for giving us also the Celsius temp. Just for us who don't use Farenheit
Thank you kind sir. Does steaming have any benefits for baking supermarket style bread loaves?
You're the man, Josh!!! Thanks for the video. Cheers!
Ok so I have used lava rocks for steam with pretty good results. But my latest bake had a weird sandy crust almost like mineral powder. It was off-putting and I suspect it was the rocks. I made the next loaf in a dutch o oven with no rocks and crust was fine.
Great info. Do you rub the fan with the steam and is it the bottom heater or the fan heater ?
I read that in newer electric ovens that you should NEVER place anything on the bottom of the oven otherwise you could cause permanent damage to the oven. I do like the rolled up towels in the tray, but I will place them on the bottom most rack.
Josh this is absolutely insane
You deserve it! Love your content!
So excited to try this out with your beginner sourdough recipe (my go to!!)👌🏻
☆☆☆☆☆ Brilliant! Gotta get me some lava stones so I can make something other than a round loaf.
A pizza stone would work too right? I think I'm going to try this for the first time.
I will also use a regular metal tray for the towels first.
I will be ordering the lava rocks!
So excited! Thank you Joshua!
Can't wait to try this next time I make sourdough! 🙌
Okay actual question my even is electric so will just putting g the rocks and towels on the bottom rack as low as it will go work?
Great video as always Josh! One question though, what do you recommend to do if the heating element of my oven is on the bottom as well as the element for the broiler on top?
Yes please!!!!! I'm going through "mastering the art and craft baking and pastry" by the cia. My first recipe is a loaf I have to steam and my oven has the same problem!!! Help Josh!!!!
I noticed that too. I'd recommend putting the water pans on the lowest shelf instead. Use shallower pans if needed.
Love your vids! Ive been watching for a while now and your setup is great and your recipes & videos are very well done! Keep up the good work dude
Looking divine 💜