IS THIS BRITAINS BIGGEST LOAF ? BREAD AnswerAsAPercent 1532
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- Опубліковано 5 лют 2025
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So the second War of the Roses started in 2024 because someone compared a loaf of bread to a Yorkshire pudding.
🤣🤣🤣
Hi, I am a retied traditional oven builder. I used to build wood fired commercial bread and pizza ovens. I think you are going to have a rethink on your oven. Also on the way you go about mixing the dough and constructing / heating your oven. Basically, you need a very hot oven BEFORE you put the dough into the oven. I think charcoal is probably burning to hot, hence the burned outer of the dough. The dough may have collapsed because of the time it took to get it into the oven and the low temperature. The yeast probably ran out of food to consume and thus stomped creating carbon monoxide gas. No gas no rise in the dough. Also it may be very difficult to bake such a dense piece of dough.
For baking the bread the biggest issue is to get heat to the center of the bread without incinerating the bottom and sides. Part of the solution = You will need to install a separate steel sheet above the fire/charcoal and then have an air gap between the new additional metal sheet and the actual floor of the metal box containing the bread dough mix. This will stop the direct heat from scorching the bottom and sides of the metal box.
You want to create the same conditions you have in an Aga - get the shipping container evenly hot so the bread is baked from indirect heat all around, as opposed to having the heat from below only cooking the lower half and sides.
Whatever time you think this baking will take - doubt your estimates.
Add some anthracite to the charcoal - it will burn way longer and hotter.
Other things that might help:
Drill holes in the bottom of the doors and the back below the height of the sheet suggested by OP for air flow for the charcoal.
And consider a metal bar in the middle of the loaf to help cooking from the inside out at the same time.
Hi Olly, rather than a whole oven inside the loaf, what about putting tubes through the centre to improve air flow? Overall it probably needs to be a lower temperature for longer, and create more distance between the heat source and the loaf to heat more evenly and allow the middle to bake without burning the bottom to cinders.
Just a thought…perhaps putting some heat on top of the loaf tin …it might help with cooking the middle of the loaf😊
Maybe have a blower outside blowing air in as well to keep the charcoal burning well.
Might be an idea to cut a few holes really low down on the sides to help feed the fires with oxygen plus keeping heat higher up
Glad everyone was ok, But for next run - please be careful going into the container with alll those coals, Poor combustion of the charcoal will produce loads of CO (Carbon monoxide) which you dont want to keep exposing yourself to, takes hours to clear from your bloodstream. Could've done with some vents near floor and others up at ceiling to allow some airflow for coals to burn, you could add sliding plates over holes to control airflow to manage temps. Also some airmover fans would be useful - Giant fan oven!
Great project! I have a suggestion to improve the baking process. Instead of having charcoal inside the shipping container, consider placing the fire outside and using a heat exchanger system. You could rig up tubing to direct the warm air into the container. This way, you'll have better control over the temperature and reduce the risk of uneven baking or smoke contamination. Keep up the amazing work!
Thinking you need to drill a few holes in container at the botttom left hand side and few holes in the top right hand side to cicle the air then You can ahut the doors
Maybe one of those gasheaters from the top? The ones use for heating a terrace,?
Make sure the oven reaches temperature before you put the loaf in. Drill some 2" holes above a couple of the middle trays so you can blow yr electric air blower through onto the coals, it'll keep the temperature constant in the oven and give you a bit more control if the heat drops for some reason. (Have you thought about some olives to make it an artisinal loaf?? 😂😂 ) good luck guys!
If you are going to use charcoal the fire needs more air, fan at the door but otherwise it will snub itself out and won't get the temperature you want, so leave the door more ajar and circulate the heat.
Olly tough luck with the bake. But, Don' waste it? Morgan the Mullet will polish that off on his morning break!!
Great episode!
1. They do say after the first rise, the dough should be ‘knocked back’, think this may have been the problem rather than over proving,
2. Also I think heat over an extended period rather than too much at the start,
3. And can you not heat the from the sides too, rather than just expect the bottom heat to convect through?
Good luck next time! 🤞🏻
If you put a hole in the bottom of the container put a pipe in to the hole and put a fan blown air into the container and put a chimney on the top the fan should help move the heat around the and maby even get a little more heat good luck with the gint loaf😅😅
Never a dull moment at OllyBlogs farm😂. My mum says contant heat is going to be the key to a loaf cooking. But i thought the coals under the tin will have caused the bottom to burn. Great video as ever, you'll crack it.
if you keep opening the"oven" then it will fail every time, try it with your home oven , i think a "steamer" might help too, good on you for giving it a go mate
I do wish people would just use their loaf when thinking of what farming content to upload to UA-cam. 😅 33k views and counting on that thirty minute upload with not a tractor or combine in sight. 😂 I was hooked either way and watched all the action as I nearly always do. Good luck with the record attempt. Best wishes, Tony.
Aww thank you
For attempt number 2. See if you can find some one with one of those big space heaters that look like a jet engine. It should heat the box up faster and be more controllable. You could also speed up the cooking by welding a metal plate sticking up from the bottom. It will transfer heat into the center.
That's more like a Swiss roll Olly 🤣🤣🤣
88% Robert’s bakery in Northwich might be able to help you out with your order!! The mark 2 version will be available soon? Great blog
Love how you tractor boys try and avoid getting a spade to have a quick dig and use a whooping great digger to move the pudding about lol. Only joking ollie, good luck with the nxt attempt!!
What about a series of big pipes - like 100mm diameter vertically through the middle of the tank/ bread tin. It might make getting it out interesting but it will act like a series of radiators through the middle.
A great video Olly I am sure you will get there with the bread.
Use the leaf blower to drive the coals red hot would help rise the temperature
The. Bread was nearly there if you had a longer thinner tin work better, keeping the heat in there for longer, good experiment
It looked like a burst sofa lying on the yard 😅
Them fly tippersbeen at it again i see 😂😂
great video olly😃I think you'll need to put something like big cones from the bottom to (almost) the top of the tin so the heat can get to the middle of the bread.
👀🙄🐾👍 A couple of space heater would be the go
So the council have time to put a flood sign out but not one of those workers can be arsed to kick the leaves out the drain. Madness 🤬
I think you might need a fan to distribute the heat Olly. Great effort. I'm sure you can do it. Let us know where to send sponsor money for your efforts.
Just a thought, an oven is just a box you heat from the outside. The air on the inside is kept at a constant temperature and that's what does the cooking and the loaf tin would be suspended in the middle. What about setting the container on a frame and setting a big fire underneath it that should just heat the air inside and a thermostat and a vent to control the heat. Doing it that way you can tend the fire without opening the door because it's going to take a long time to cook through. Good luck what ever you do
For the oven maybe a fan? Would be hard with the temps etc but something a small leaf blower, will help keep the coals glowing and hopefully and even spread of the heat, stopping 1 part burning
Drill some holes in the side of the tank and slide scaffold poles through like a steam engine. Allowing heat into the center?
You might need a fan to circulate the heat around it if you can
you sometimes see old bricks with a hollow side I think it is called a frog , you might need to redesign your tin so that the middle is not as thick
Can you make a vacuum chamber to help get some air in the loaf ? Wonder if that would help,yeast probably can't rise with the weight / density might need some help
You want to get Paul Hollywood in on this Olly. Great British bake off, look and learn. Top video
Olly, you are going to need to cook the giant loaf utilising the electro-resistance method as the do when making Panko breadcrumbs. Electricity is passed through the proofed dough and the heat created by resistance cooking it from the inside out.
Some kind of heat proof fan inside the oven to circulate / distribute the hot air evenly around?
Hi75%, fire needs air, ask a master baker, or something else like keep to the day job good luck with it, stay safe and enjoy,
Olly the reason it is collapsing is there isnt enough of strenght in the flour the protein in that flour must not be that strong you need a bread improver to hold that size of a loaf up voltex or s500 baxo will have these products the min you move that tin the dough will collapse i was a baker for 34 years i bet you if you use them it will hold the dough up and when you proove the dough cover it with a plastic sheet sprayed with veg oil
Great Video Olly, I think the charcoal is not giving you the best chance. Maybe try some form of large gas ring, those big heavy cast gas rings they use in commercial kitchens to cook up big vats of soup and stuff. Hooked up to an external bottle(s), maybe one of the gas companies will sponsor the bake. Probably need several rings in the oven. Will also give much better heat control, as you can move them around and turn them on/off. Good luck.
Opening the doors is a no no .. but good effort 😂
Maybe if you reatempt it put 2 trays of heat inline at the rear of the container put the loaf tin in raised up hire one tray of heat at front so the loaf tin is away from direct heat but in the hot air hire up
Great work , good fun , try bouncy castle air blower, like a forge
Oh brilliant 😂 but you had a good try and it was well worth watching 🤠🇦🇺
The heat needs to be driven over and around the tin and constantly, or you need to make a dutch oven and bang a lid on the tin and put hit coals on the top aswell
To help get the temperature up quicker and keep it up could you use leaf blowers to inject air in through holes into the container? Good luck with the challenge
I think you need fans in the container to circulate the heat around, maybe use 2 centrifugal fans bolted inside the container keeping the motors on the outside so they won't overheat?
One on one side at one end and another opposite should circulate the air on low. 👍
Great video Olly no one could say that you have a soggy bottom..😂😂 grandmother always baked her own bread and she wouldn't let anyone open the oven door the same as Yorkshire puddings...so don't know if opening the door of the container has done it ...😀😀😀😀30%
Looks like the dough needed a bit of folding, to get the stabilizing layers of gluten. The yeasts enzyms "dies" at around 75°C to 80°C and the dough is ready around 90°C to 95°C. So it build acids, that made the dough that fluid. I suggest to use a longer and more round shaped mold to bake it. Fingers crossed for the project 🤓
Could yo put metal rods through the tank from one side to the other? They may transfer the heat to the middle and could be pulled out before the loaf is turned out.
Could you add some fans to blow the heat around the container and reduce the effect of direct heat from below. Essentially make a big fan oven. You could use the fans Tom Lamb uses to blow air through stored grain.
You could get higher temp in the oven if you could the air to circulate. cut some breather holes near the floor level and a chimney on the roof. A kind of closed pizza oven? does that make sense ? Good luck anyhow and keep the fire sticks close by !!!
Why don’t you use the fans from the grain store to keep the air moving in the container?
You need to get the oven up to temperature before adding the dough also you need a fan in there to keep the fire burning
Maybe put 3 spikes in the middle of the tin welded to the bottom of the tin to try and transfer the heat through.
Not sure how you would get the loaf back out though lol
Would a few fans in the container help move the heat around like a fan oven?
I think the loaf fell because it was taken out of the 'oven' yesterday when you put more coals in. I think you have the right idea with indirect heat. Not sure if charcoal is up to it.
Really good dialysis again, so 115% and respect for the 2 nurses who were running the unit since the third had called in sick (and you really really really don't want a sick dialysis nurse).
Weather sunny intervals and clouds, but warm enough to sit outside.
8 yellow cars, one purple car, one orange truck and one yellow motorbike (I think a Triumph Daytona but we passed each other at something like 130mph combined vector speed).
Is that a loaf or more of a Yorkshire pudding? ;-) Well, the base is overfired anyway.
Full marks for trying, your vlogs are always worth watching they are educational and entertaining. You will get there! Only 80% got a cold today
If you've got a temperature, try some old-fashioned 300mg Aspirin tablets.
I did worry that the bottom of the loaf would burn. Maybe make a loaf that is narrower and longer so not as dense? Just a thought. Good luck with the next loaf 😊🍞🍞
I think your idea of how to heat the centre has merit ( i dont have a better one) but given how burned the bottom was is it possibe to put more charcoal on the trays front and back and non below? If the base burns like that again itd almost going to insulate against cooking
Hi Olly would cutting some holes in the floor not help it get hotter and the airflow keep the floor from setting on fire in no expert just a suggestion
Try wetting the inside walls of the container. It will turn to steam and help the bake
Could you switch the heat source to gas? It would be more constant and can be controlled from outside. Can be adjusted up and down also. Like the idea of tubes through the middle of the loaf if using gas and heating up enough you'd have no need to put the coals in the slots the heat from the gas should move through them. Setup would be similar to your boiler. Some holes cut around the bottom on one side and top on the other side of the container would let air in and draw through the tubes. They can be closed off if needed. Some glass from second hand oven doors fitted to the container would let you look in without opening door and losing heat. Heat sources away from the loaf itself and not under to prevent burning from direct heating.
Get your leaf blower on your charcoal. More oxygen more heat. And vents😊
Would say you lost heat
Olly have you got an old industrial fan that you can fit to the roof of the container to make a fan oven
And don’t place under the loaf to prevent the bottom of your loaf from burning
Wants a long shallow dish to cook even maybe? Like an animal feed trouph. Im not a baker tho😅
Great effort🤗. Maybe when you added more to the first batch of dough is where it went wrong as it was starting to proof🤔. Mind wash the tin before you start my birthday cake 🤗🤗
Would it be worth trying a couple of fans olly make the hot air circulate better in the container like a fan oven
Olly, what about getting some 6 inch metal tubing and cutting 6 inch round holes either side of the tank and pushing the tube through then welding them into place? It will allow hot air to circulate through the middle of the bread. Just an idea…
Sad the bread didn’t turn out better but a lot of lessons learnt Let hope that your next attempt with modified heating trays works better. Isn’t there a local baker who might be able to advise you ?
How about adapting it to a fan oven? Heat source outside and blow the heat in??
Could you cut 2 holes 1/3 the way in on the bottom of the loaf tin and weld on upright pipes to mive the heat through the middle. Or weld some metal spikes off the floor to allow heat transfer.
Cut a flap in the roof over the tin that you can open with a shovel to look in and maybe use a direct gar heater like ypu have in your workshop.
Hard luck on the Loaf Olly!! Trilling to watch!! Trail and Error wins the race 😁
Hi. Could turn the container into an offset bbq idea and would be able to control the heat during the whole cook with the amount of air going in and out.
Need to build big microwave oven to cook the centre bit faster.
I’m afraid it’s always going to be like that , it’s just too big . The outsides will bake way before the middle is baked . But good luck with the next batch .
Putting some sort of rods through the dough to conduct more heat into the middle might work. They do that for some big cakes
You should make the tin so it has a door in the front with hinges to get the bread out easier.
Have you got anyone in the area with a large powder coating oven the guy who does my powder coating would easily fit your baking tin in .
You could control the temperature and would be a lot easier than fabricating an oven and a lot of people would have charcoal for their barbecues .
Lovin the crac keep it up.
Next time, start with water, then yeast, flour, salt hydration 65%
Over-kneading breaks the gluten network, so that the bound liquid is released.
The dough must be baked at as low a temperature as possible. It takes a long time for the core temperature to reach 98 ° C.
Maybe some ventilation is needed to distribute the heat.
You must use a larger mixer so that the dough is homogeneous and rises evenly.
needs a fan to push the hot air round olly
From my baking experience if you have the temperatures too high and burn the outside all the moisture that would have come out gets sealed inside and you end up with bread soup inside. I'd have verticle pipes, sealed at 1 end and open at the tin end instead of horizontal ones.
Forget the Cole’s go for gas easier to get to temp
Good first attempt guys, I'd try a gas space heater in opposite corners so they move the hot air around and easily control the temp. And is it still a loaf if its got an 18inch square hole through the middle? Then the loaf is half as thick 🤔
Aw it was going so well. Do ashbrook have any old damaged track chains you could have them under the charcoal so it would be less chance of jamming in the container. So you could just pull them.through hooked together so you can unhook and rotate back to the start. Just an idea. Great video again
80 percent. On the right track with the bread more heat for less time shut the air vents on top of container. If charcoal doesn’t work out would a gas space heater or four get it hotter?
Strikes me that the loaf could be any shape so how about longer and thinner to reduce the thickness of the dough. Also get the ovens hot before you put the bread in it. At home I cook bread at 200C in a fan oven, but I can’t think of any fan that would stand that treatment on your scale! Good luck with it.
Shame about the bread not turning out, I think you need to somehow circulate the air so the sides against the container wall also gets the heat. I think if you are using the same cooking container next time with the container, maybe put it in longways so that the heat can get round all 4 sides evenly.
Not enough heat in the centre of loaf , needs a lot of heat to get to middle . Your going to need a better oven im afraid to say .
great videos
can the smoke , fumes get out ?? holes in top and bottom for air flow ??
i hadnt watched whole vid .
good plan
My Dad Was a baker in the village all his life, the oven was solid fuel indirect heat, trying to think of a simple way to mimic fire bricks to keep the heat in, be carefull how much air you gave the fire as it may go over temp, he was always altering the damper for the fire
I’m thinking retractable tubes thru the centre big metal 6” to 12”tubes filled with charcoal. 1 or 2 tubes wouldn’t need to be welded either Just a reasonable fit. Maybe fan assisted.
Anyway good luck
Good video 👍 90% the bread did really work. Maybe you need more equal heat to cook in the middle of the bead.
Great video Olly
Love your videos although not farmer. Good luck for the next try with the bread. Only 45% today, some bad news about a family member and just fed up.
Oh no hope your higher than 45 now