How to Steam Your Home Oven For Perfect Bread
Вставка
- Опубліковано 21 гру 2018
- In case you didn't know, in order to bake beautiful sourdough breads properly you absolutely must have steam. There is no question about it. Steam is what moisturizes the outside of the loaf and allows it to form a malleable skin that expands during baking, otherwise you would just have a brick rather than a light airy loaf. Now the means in which you go about obtaining that steam can be done a few different ways. The more common way for home bakers is to use the dutch oven or cast iron pot method which basically just traps the steam the loaf itself puts out. The oven steaming method is superior and in this video I'll show you why.
Lava Rocks: amzn.to/2ReMStE
Baking Stone Tiles: amzn.to/2BAJr6J
Half Hotel Pan: amzn.to/2BCKT8D
My Beginner Sourdough Bread: • No Knead Beginner Sour...
FOLLOW ME:
Instagram: / joshuaweissman
Facebook: / thejoshuaweissman
Twitter: / therealweissman
Website: joshuaweissman.com/
---------------------------------------------------------------
Amazing Bread Baker - Maurizio: theperfectloaf.com
---------------------------------------------------------------
Music - Jef Kaale: / jeff-kaale
Saib: / saib_eats
---------------------------------------------------------------
Here's the process in steps:
1.Preheat your stones with the lava rocks to 505F or 262C for 1 hour
2. 15 minutes before loading your oven pour boiling water over 4 rolled up towels placed in a metal baking dish (don't use glass) and place on the floor of your oven next to the lava rocks.
3. 5 minutes before loading your oven(which would be 10 minutes into placing your towels in), turn your broiler on high to superheat the stone.
4. After that time is up, turn your broiler off and set the oven back to 505F or 262C.
5. Place your loaves on individual sheets of parchment paper, score them as you like, spray them lightly with water.
6. Load your oven with your loaves making sure there is room for expansion
7. Lay a kitchen towel on the glass part of your oven door to prevent shattering (DO NOT SKIP), then using oven mitts slightly pull out your lava rock skillet, pour in 2 cups or 473ml of water (room temperature or cold water is fine) and very quickly but safely close the oven door to trap the steam.
8. Steam for 20 minutes, then remove both steamers, reduce the oven temperature down to 465F or 240C and bake for an additional 20-30 minutes or until rich dark brown. - Навчання та стиль
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!
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
😂😂😂😂😂😂
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.
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.
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
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!
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.
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!!
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.
WE WANT CROSS SECTION B ROLL. Show me that crumb structure
I like the rolled up towels in a pan. That's awesome!!!
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.
thank you young man, you came along at the exact right time in my sourdough journey and you did it with charm.
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.
honestly the perfect timing for this video! i have bread fermenting as we speak
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?
I love coming to your videos every day and seeing that your subs have gone up 1,000 daily for the past week ❤
Yesss, my first loafs are in my fridge proofing right now and I need steam them because I don't have a Dutch oven.
melhor conteúdo que eu vejo em tempos. a qualidade dos seus vídeos é espetacular 🧡
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.
Thank your for this video. Please keep up with the bread/sourdough videos I love and constantly re-Watch them. Love your Chanel!
Keep it up Josh, great content as usual! You'll definetly hit the million mark with your talent.
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.
So excited to try this out with your beginner sourdough recipe (my go to!!)👌🏻
You made me get into bread making ❤😌🍞🥖
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
I want to try that. Very good yet still concise instruction. No wasted time watching this video. The links are helpful. Thank you.
I saw the trending tab thing and I thought to myself what a great accomplishment and keep up the good work!
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
You're the man, Josh!!! Thanks for the video. Cheers!
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!
Trying this method in couple of days hope, I can’t wait.
Ps your UA-cam channel is amazing!
Congrats, Joshua for getting featured! 😃 You deserve it, your content is bomb!!! 😍😍😍
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 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 ?
Big up Joshua, you put out high quality videos and content all the time.
I love your content and your editing. You're just entertaining. Congrats on becoming a creator on the rise!
Well done on getting picked up as a Creator on the Rise (rise! Yeast! Bread!). Happy holidays!
Just keep doing what you're doing !! It's all great information for us viewers
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.
Every time I watch a video I level up my cooking skills.
Your videos are awesome, learning a ton here. Thank you
You deserve it! Love your content!
Can't wait to try this next time I make sourdough! 🙌
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!!!
As always, you have the BEST sourdough videos!
Great tip! Have to try it, wonder if it works in my wood fired oven (while baking bread)
Thanks for the video!
Vids are sick man my fan loves everything you(i) make
I love your videos.
Can't wait for more..
Love from Malaysia ♥♥♥
Love your videos! So informative and great content!
So beautiful! The bread looks good, too!
Nice share, I love it! Thank you for sharing.
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! ^_^
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
Look at those loaves 😤👌🏻
No wonder your channel’s growing ♥️
I follow Maurizio as well: super good content! And super great video...! Next level home baking is AMAZING! Thanks for sharing 😊
"So now you have your lava rock filled skillet" ok... so I'm never doing that.
That looks amazing
You deserve the world and more
Love your videos! Congratulations!
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 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
Inspired to try again using this method.
Bravo, just got here an I loVe it ‼️
Love ur channel please keep up the amazing videos!
My Dutch oven works just fine, thank you...
Great video Joshua, it is always so useful to have a visual representation of the process. I had a quick question, could you let me know what towels you use? Thank you!
Love it!!!! Thank you 🤩👍
Love your videos mate. Saludos desde Mexico!!
Fantastic video and content - subbed! Can't wait to watch more.
Fantastic ive never seen this method before.
I found this channel with Ginger beer, I stayed for the bread recipes
Looking divine 💜
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!)
Hi! Love love your channel! Could you teach us an almond biscotti recipe? I just made some and it didn’t turn out exactly as I would like. Thank you!
joshua: something easy to find: also joshua:LAVA ROCKS
Omg you said celcius. Thank you!
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).
Man this tip is gold ✨ 👌
Thanks professor. Hotta get this going.
Gorgeous bread!! Love your channel - new sub
Beautiful!
This channel is awesome. New sub
I only use bread infused tea towels at home.
great content keep it up man
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!
Good tips. Love the hair and spirit.
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!
Just stumbled across you, morning coffee and binge watching you😊 I have just one question... who are the 66 haters?😒
Thanks! I bake every day and this really works!!
Do you use the fan of not?
These are great!
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 🥰
hello from the future, “creator on the rise.” bet ya didn’t expect to get this far back then 🤟🏻😃
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
I love me some bread and all but this seems like a lot of work!
Could steaming cinnamon rolls be useful or improve its baking process? I find when I make cinnamon rolls, the crust is dryer than I prefer
Your videos are fantastic! I would love to see more sweet treats and your methods in baking :)
Good job brotha!!
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?
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
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