I am a sourdough bread baker and use a cold oven to bake my bread. Get it all set, put it in the dutch oven, put the dutch oven in the oven and then turn on the oven. It works every time.
I'm happy to find this video. I found a clay Dutch oven at a goodwill for I think $5.00 I had no idea how to use it. Thanks for this video. It answered allot of questions🙏
Ron this is such a great video! My sister bakes bread and I wanted to give her something to work with. All of the versions you created answered all of my questions. You are the best! you need your own show
Nice baking. No, it's not the parchment paper making it sometimes oval. It is the oven spring and scoring. Scoring deeply allows more expansion. the dough expands at right angles to the scoring. A single deep score leads to elongation. Which is why boules are mostly scored with a cross. Scoring is all about controlling the way the dough expands on the oven. If I may you have a propensity to score a little too deeply on some of your loaves. Lastly a French style bread like this is normally baked until the interior reaches 210F. This is the temperature at which the starch is fully gelatinised to give that French bread crumb. bit you might just prefer it the way you are doing it ;) Thank you for the delightful video. Be well. :)
Just what I was looking for. Can see Dutch ovens going for as much as 250 USD. Got a Römertopf new for 16 USD! No competition. Also not as heavy. I'll buy another one if needed one day.
The Romertopf will likely crack or fail, mine lasted 2 months. My Lodge @0” and 12” Dutch ovens are 30 years old, working as good or better today as they did back then.
Thank you for this video. I have the Lodge Dutch oven but I wanted to use the Romertopf that has been stored away in the back of a cupboard. We'll see how it works. The iron Dutch Oven is so very heavy and I have had a steam burn while opening the lid. I like the sling- never seen one before.
I have an earlier video about baking vessels for sourdough bread, which includes the Romertopf that you might find interesting. The sling I use is called a Breadsling, and I purchased it directly from the company, Breadsling.com. Thanks for watching the video.
Thanks for watching the video. I have another video on my UA-cam channel demonstrating baking sourdough bread in one of my cast iron dutch ovens, using charcoal briquettes which you may enjoy.
Would be curious to see you make the frickin chicken you mentioned as a meal requirement on dude ranch. Never heard of it and couldn’t find anything on a search.
That was interesting to see since I just bought a clay pot. I did notice that you did not heat the clay pot and that caused the loaf to spread out too much since the pot was cold . I’m going to try warming the bottom of the clay pot for a while before I put the loaf in it.
I do pre-heat mine along with the oven, and I think it's beneficial. But I've seen recipes calling for each method, and I've also seen it mentioned that some manufacturers suggest you not preheat their clay pot while it's empty. So it's hard to be sure.
I have a cast iron combo like yours, and I put my dough in the flat section and place the domed section on top. That way I don't have to drop the dough into the pot or burn myself, but I can just gently place it in. I guess if the dough is very hydrated and can't keep its shape, the big pot would be beneficial. (Your bread is beautiful!)
Both breads are beautiful , I just wish you showed us what it Looks like inside .? Which one gives bigger alveolies bc I prefer it ? My bread comes out perfect from the Dutch oven. Someone Gifted me Roemertopf , didnt tried it yet .
Not many crumb shots of my bread on video, a few, but not many because I usually gift my bread away. I just published a video using the Romertopf. Thanks for watching.
Nice video: you're the first person using the lodge do like most of people do not...I always see placing the dough on the lid instead inside of the dutch oven..
I've used the Lodge both ways, placing the sourdough on the lid, and placing it in the pot. I much prefer placing the sourdough in the pot. Currently I lower the sourdough into the pot using a breadsling. Thanks for watching the video.
Neither one. They are expensive and nasty to handle when they are preheated. I use an 8" dog water bowl from $tree to fridge rest each 1 pound loaf with another for a cover. They cost $1.25 each and go from the fridge to a 475 F oven for 20 minutes covered, 12 minutes uncovered.
Fantastic. Any enclosed vessel will work to make artisan bread. I've even used a hotel serving pan covered with aluminum foil, which I made a video demonstration.
@@rontressler647 have you compared starting with cold cast iron to also starting with cold clay? I would bet that the difference in temperature you noted between the two are likely from starting temperate of the two pots. Also have you considered inverting the Dutch oven so that the resulting shape is just like the clay pot?
Your question is like asking what is the best fuel to use:- gas, fan electric or fire. All three can be used but the technique needs to be adjusted for the different fuel type. Neither a Dutch Oven or Ceramic Pot will produce acceptable bread on its own. The technique of baking bread is the full process but you make no mention of your ingredients, how you mix or knead the bread. There are many people who can bake excellent bread in a clay oven without a pot so I don't understand the initial question.
Thanks for watching the video. As I continue the journey of bread baking, my methods continue to evolve as I experiment. Here's the latest I demonstrated with a clay vessel...... ua-cam.com/video/FS6_8tyX4x0/v-deo.html
@@rontressler647 Thanks. I just baked some bread with the steel pot I already had using the instructions for the dutch oven, and it turned out very well. I didnt really expect that.
I have both and just used my Cloche today to bake a batard. My opinion, I don’t think the parchment paper has anything to do with the shape. You pre heated the cast iron, but not the cloche. I’ve been baking cold……cold dough, cold oven cold vessel. With this, I prefer using some thing with sides, rather than the cloche. The wet dough may have a tendency to spread baking cold. Cast iron is getting heavy for me, with age.
Your bread looks yummy. However, your technique wouldn’t work for me. I would never score as deeply as you do. After first bake in my Dutch oven I put a silicone trivit under my bread and bake for the final 20-25 minutes. I don’t like any dark brown on bottom crust. I like it truly ’golden’. But it’s fun finding what your favorite way to deal with sourdough and I’ve found many ways turn out successfully. Enjoy your baking experience and thanks for sharing your technique!!
I am a sourdough bread baker and use a cold oven to bake my bread. Get it all set, put it in the dutch oven, put the dutch oven in the oven and then turn on the oven. It works every time.
Sourdough is very forgiving, and many different methods work just fine. Thanks for watching my videos.
I'll try to bake in cold oven. It's much safer than putting bread into hot dutch oven~I burned my hand a few times😥
I'm happy to find this video. I found a clay Dutch oven at a goodwill for I think $5.00 I had no idea how to use it. Thanks for this video. It answered allot of questions🙏
Glad it was helpful!
@@rontressler647 I have a question for the cloche clay pot... Do you have to presoak it like the other rectangular one in your video?
Ron this is such a great video! My sister bakes bread and I wanted to give her something to work with. All of the versions you created answered all of my questions. You are the best! you need your own show
Glad you enjoyed the video, and good luck to your sister's sourdough baking.
What a good idea. Thanks or sharing!
Very informative. I have a cloche exactly like yours but have always pre-heated it. I think I will try using it cold. Thanks.
Glad it was helpful! And thanks for watching the video.
Great tutorial on how to use the clay pot and dutch oven for cooking your delicious sourdough bread!
Thanks for visiting
Thank you for the video!
For the orange clay pot: do you recommend soaking the lid?
Nice baking. No, it's not the parchment paper making it sometimes oval. It is the oven spring and scoring. Scoring deeply allows more expansion. the dough expands at right angles to the scoring. A single deep score leads to elongation. Which is why boules are mostly scored with a cross. Scoring is all about controlling the way the dough expands on the oven. If I may you have a propensity to score a little too deeply on some of your loaves.
Lastly a French style bread like this is normally baked until the interior reaches 210F. This is the temperature at which the starch is fully gelatinised to give that French bread crumb.
bit you might just prefer it the way you are doing it ;)
Thank you for the delightful video. Be well. :)
Thanks for your comments, and for watching the video.
@@rontressler647 It was a pleasant watch. It is I who thank you.
Great video. Thanks for posting!
Glad you enjoyed it!
I have the same lodge dutch oven. I use it upside down when baking bread which makes it much easier. I also use a round silicone mat.
Thanks for watching the video. Using the dutch oven right side up, works best for me.
Thanks a lot for this great video helped me a lot with your detailed information about how to use either vessel to cook a great piece of bread.
Glad it was helpful! And thanks for watching.
I got a clay roaster and I start with cold bread in a cold oven. I bake @450 for 1 hr and it’s perfect.
Thanks for the info, and thanks for watching my videos.
Just what I was looking for. Can see Dutch ovens going for as much as 250 USD. Got a Römertopf new for 16 USD! No competition. Also not as heavy. I'll buy another one if needed one day.
Thanks for watching the video.
The Romertopf will likely crack or fail, mine lasted 2 months. My Lodge @0” and 12” Dutch ovens are 30 years old, working as good or better today as they did back then.
Still going strong here! Did you remember to water it? Good luck with your alternative. @@tomdonaghy8757
Thank you for this video. I have the Lodge Dutch oven but I wanted to use the Romertopf that has been stored away in the back of a cupboard. We'll see how it works. The iron Dutch Oven is so very heavy and I have had a steam burn while opening the lid. I like the sling- never seen one before.
I have an earlier video about baking vessels for sourdough bread, which includes the Romertopf that you might find interesting. The sling I use is called a Breadsling, and I purchased it directly from the company, Breadsling.com. Thanks for watching the video.
ua-cam.com/video/B3Ah8zOK4zU/v-deo.html
thank you for the video!! very useful:)
Glad it was helpful! And thanks for watching.
Great video, did you soak the clay pot lid before baking in it?
I did not soak the clay pot in this video. I have another video showing that I did soak a Romertopf clay pot.
Thank you for this video it helped me decide to continue to use my Cast iron Dutch oven for my bread. Many blessings
Thanks for watching the video. I have another video on my UA-cam channel demonstrating baking sourdough bread in one of my cast iron dutch ovens, using charcoal briquettes which you may enjoy.
It helps to preheat the cloche. I own both, and have found very little difference between the two.
Thanks for your comment.
Thanks for your time putting out a inspirational video!
Your welcome. I bake two rounds of sourdough bread nearly every day.
Would be curious to see you make the frickin chicken you mentioned as a meal requirement on dude ranch. Never heard of it and couldn’t find anything on a search.
That was interesting to see since I just bought a clay pot. I did notice that you did not heat the clay pot and that caused the loaf to spread out too much since the pot was cold . I’m going to try warming the bottom of the clay pot for a while before I put the loaf in it.
Thanks for the feedback, and thanks for watching the video.
I do pre-heat mine along with the oven, and I think it's beneficial. But I've seen recipes calling for each method, and I've also seen it mentioned that some manufacturers suggest you not preheat their clay pot while it's empty. So it's hard to be sure.
I have a cast iron combo like yours, and I put my dough in the flat section and place the domed section on top. That way I don't have to drop the dough into the pot or burn myself, but I can just gently place it in. I guess if the dough is very hydrated and can't keep its shape, the big pot would be beneficial. (Your bread is beautiful!)
Both breads are beautiful , I just wish you showed us what it
Looks like inside .? Which one gives bigger alveolies bc I prefer it ?
My bread comes out perfect from the Dutch oven. Someone
Gifted me Roemertopf , didnt tried it yet .
Not many crumb shots of my bread on video, a few, but not many because I usually gift my bread away. I just published a video using the Romertopf. Thanks for watching.
Nice video: you're the first person using the lodge do like most of people do not...I always see placing the dough on the lid instead inside of the dutch oven..
I've used the Lodge both ways, placing the sourdough on the lid, and placing it in the pot. I much prefer placing the sourdough in the pot. Currently I lower the sourdough into the pot using a breadsling. Thanks for watching the video.
Thanks for the information. I think I'm going to buy a cast iron dutch oven.
You won't regret the purchase.
Neither one. They are expensive and nasty to handle when they are preheated. I use an 8" dog water bowl from $tree to fridge rest each 1 pound loaf with another for a cover. They cost $1.25 each and go from the fridge to a 475 F oven for 20 minutes covered, 12 minutes uncovered.
Fantastic. Any enclosed vessel will work to make artisan bread. I've even used a hotel serving pan covered with aluminum foil, which I made a video demonstration.
Thanks for the tutorial and the recipe. Beautiful bread!
Thanks for your kind words. The bread tastes as good as it looks.
You mentioned crack in cloche...I wonder if that affected shape
Maybe, but I don't think so.
Could the temperature difference be because you don't preheat the cloche? Go BYU!
Perhaps. Thanks for watching the video.
What is that silicon circular thing called and where can I get one? Thanks
It's a bread sling, and I purchased it directly from the manufacturer. Breadsling.com.
Yes
Thanks for watching the video.
TO USE the cloche properly, it should be heated up to baking temp before putting in the raw dough.
Thanks for your suggestion.
It looks like you did not preheat the clay pot?
I have preheated the clay pot in the past, but prefer not to at this time. Thanks for your comment.
@@rontressler647 have you compared starting with cold cast iron to also starting with cold clay? I would bet that the difference in temperature you noted between the two are likely from starting temperate of the two pots.
Also have you considered inverting the Dutch oven so that the resulting shape is just like the clay pot?
Your question is like asking what is the best fuel to use:- gas, fan electric or fire. All three can be used but the technique needs to be adjusted for the different fuel type. Neither a Dutch Oven or Ceramic Pot will produce acceptable bread on its own. The technique of baking bread is the full process but you make no mention of your ingredients, how you mix or knead the bread. There are many people who can bake excellent bread in a clay oven without a pot so I don't understand the initial question.
Thanks for your comment. The video is in response to questions I've seen posted on FB.
In another comment you say that you don't preheat the clay pot. Why is it not necessary? Do you need to bake it for longer than with a Dutch oven?
Thanks for watching the video. As I continue the journey of bread baking, my methods continue to evolve as I experiment. Here's the latest I demonstrated with a clay vessel...... ua-cam.com/video/FS6_8tyX4x0/v-deo.html
@@rontressler647 Thanks. I just baked some bread with the steel pot I already had using the instructions for the dutch oven, and it turned out very well. I didnt really expect that.
I have both and just used my Cloche today to bake a batard. My opinion, I don’t think the parchment paper has anything to do with the shape. You pre heated the cast iron, but not the cloche. I’ve been baking cold……cold dough, cold oven cold vessel. With this, I prefer using some thing with sides, rather than the cloche. The wet dough may have a tendency to spread baking cold. Cast iron is getting heavy for me, with age.
My cast iron is getting heavy as well. Thanks for watching the video.
Your bread looks yummy. However, your technique wouldn’t work for me. I would never score as deeply as you do. After first bake in my Dutch oven I put a silicone trivit under my bread and bake for the final 20-25 minutes. I don’t like any dark brown on bottom crust. I like it truly ’golden’. But it’s fun finding what your favorite way to deal with sourdough and I’ve found many ways turn out successfully. Enjoy your baking experience and thanks for sharing your technique!!
Thanks for watching the video. Over the years, my sourdough baking continues to evolve, as is evidenced by recent videos.
The oblong shape is caused by your scoring
That's for the input, and thanks for watching the video.
The orange one looks like a Romertopf.
You are correct. I'm actually currently working on a video using the Romertopf.
Which is the round clay pot? Great video!