5 WAYS TO GET A BETTER OVEN SPRING | SOURDOUGH BREAD TIPS

Рет қаралды 1,498,518

Күн бұрын

In this video, I share 5 tips for improving the oven spring on your sourdough bread.
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Пікірлер: 565

@moonwalk1031 4 жыл бұрын

One extra point: oven temperature. Which depends on the oven. Recipes often tell bakers to put the oven temperature at as hot as possible 475-500° to get that spring. But my oven is very small, heat coming only from the bottom. Given the tight space and heat source, the Dutch oven got too hot, stopping the dough’s rise prematurely, and giving me saucer shaped loaves over and over again. Once I turned it down to 450° my loaves started popping up nicely and reliably. All of which is to say, if a baker follows all these key points and still gets a flat loaf, they should experiment with oven temp. Depending on the oven-large/small, convection/fan/gas only etc.-they may need to up the temp or lower it.

@mdahsenmirza2536 2 жыл бұрын

Lol my oven has 250 as max

@moonwalk1031 2 жыл бұрын

@@mdahsenmirza2536 😄 Oh, dear! But have you checked with an oven thermometer? You never know for sure if the oven temp matches the "dial" until you check with an oven thermometer.

@mdahsenmirza2536 2 жыл бұрын

@@moonwalk1031 true true 😅

@abogaard 2 жыл бұрын

@@mdahsenmirza2536 you guys are talking about two different units, C and F

@marck1726 2 жыл бұрын

@@mdahsenmirza2536 that would be 500 F not 500 Celsuis :)

@agutta13 4 жыл бұрын

Wow you are the first one to talk about how over pre proofing causes loaves to be too wet. Thank you so much.

@TheRegularChef 4 жыл бұрын

Yeah I’m not sure why nobody else talks about it, but I’m glad I was able to help! Like I said, once I realized that, it made the biggest difference for me in my loaves

@agutta13 4 жыл бұрын

I have been suffering from loaves with poor spring. No real ears yet. Hoping that not fermenting for the recommended 4.5 hrs helps. However I like the flavour of an unbleached bread flour sourdough best. Any tips on modifying recipe for a less thirsty dough? Nearly all recipes have whole wheat percentages and it affects how wet the dough is when I dont use whole wheat.

@TheRegularChef 4 жыл бұрын

Yeah I think that'll help! As far as the flour, I would start with a lower hydration since bread flour is generally less thirsty than whole wheat, and gradually increase the hydration as necessary. You could also try different brands of bread flour if you're not getting the desired result with the current brand you're using since they're all slightly different.

@bunkyman8097 3 жыл бұрын

Your knowledge is appreciated, thanx!!

@bloomfieldgriller2957 4 жыл бұрын

What a great, informative video! Thank you for this!

@alexanderlane 3 жыл бұрын

Thank you, learned several useful things from this!

@ponyflay 4 жыл бұрын

wow, now i know i've been over fermenting! i didn't know that was a thing so this is very helpuf!

@werguitar 4 жыл бұрын

Tip1 Starter 1:26 Tip2 Shaping 2:29 Tip3 Overfermentation 3:43 Tip4 Scoring 4:34 Tip5 Steam in oven 5:30

@semukelisiwemtolo2274 3 жыл бұрын

Youre the Real MVP!!!

@gancarzpl 3 жыл бұрын

Can you prepper bread dough in the evening and bake it first thing in the morning? Is it possible and haw should it be done ? Should you add additional east in the morning?

@jakritdankittipong5264 3 жыл бұрын

Starter

@werguitar 3 жыл бұрын

@@gancarzpl its possible. I recomend you to make bread in a single day at weekends to get used to the process. Then you will be able to adjust the process by yourself.

@danielmoura9421 3 жыл бұрын

@@gancarzpl don’t add anything to the bread after bulk fermentation has ended, it will degas it; that is, remove the air bubbles and thus making in flat. If you want to let it rest overnight to bake in the morning, you might need to put it on the fridge so it doesn’t overproof.

@sharw9621 Жыл бұрын

You explained everything so well! Thank you.

@fermenegassi4490 3 жыл бұрын

Thank you Charlie! This video was extremely helpful! 😀

@Woo-CASH_Osin 4 жыл бұрын

Awesome explanation. Thank you, and keep up the good work.

@jessicaalbright7429 4 жыл бұрын

Awesome advice, thank you!

@marynadononeill 4 жыл бұрын

Nice straightforward presentation!

@monicaloveslindy 4 жыл бұрын

Ugh. Thanks so much for this video. This fixed most of my problems. Can't wait to bake tomorrow.

@carolr4871 3 жыл бұрын

Extremely helpful! I've been overfermenting!

@Alice-es2rs 4 жыл бұрын

Great video.. answered some of my questions why I wasn't getting the best result!

@PineapplesFromHell 4 жыл бұрын

Omg this came in at the right time! My starter baby is ready for another loaf this week

@o0Avalon0o 3 жыл бұрын

Beautifully demonstrated!

@Mike-hc3nn 4 жыл бұрын

I learnt more from this 6 mins than hours of other vids. Thanks 👍🏻🤙🏻

@dorothyihmig9516 3 жыл бұрын

Got to agree

@glenneverson651 3 жыл бұрын

Yup me too

@thenar 4 жыл бұрын

Thanks Reg. Nice job with helpful info.

@sheegabeemom9584 4 жыл бұрын

Great explanations. Thank you so much,

@micheleandrews4779 3 ай бұрын

Thanks for the helpful info! You’re a great teacher!!😊

@chasbo2 2 жыл бұрын

Great vid, thank you. Nicely explained. Lots of things for me to try!

@margarettheresegibson7185 3 жыл бұрын

Success!!! Following your tips, I now have amazing sourdough. Thanks so much 👍🏻

@KYNDFOOD 4 жыл бұрын

thank you really nice video and good explained...wow the inside of the bread looks fantastic

@susanzapletal5299 4 жыл бұрын

Great tips. Thank you.

@MN-pup 2 жыл бұрын

That was really really good and very easy to follow. Nice tutorial.

@sevikabeharry7503 3 жыл бұрын

Am a newbie at Sourdough baking. Charlie you have explained all the issues of SB and I am so grateful. Will definitely follow all your tips given. Thank you so much. Thank you so much.

@leylaarik5067 4 жыл бұрын

Very nice instructions. Thank you!

@robertbarber4906 3 жыл бұрын

You are literally the clearest, straight to the point guy and that is exactly what i need! This was incredibly informative... even if the main thing i took was i need better technique 🙈. Subscriber made here 👍🏻

@hulyaerpehlivan2874 3 жыл бұрын

Thanks a lot! This was really helpful.

@brentvilleneuve148 3 жыл бұрын

excellent video, tips 3 and 4 fixed my mistakes, very useful, thanks for posting

@tylergamebattles 2 жыл бұрын

Making a loaf today and thought I would do a quick search for some lift advice. I found this video very straight forward and helpful. Appreciate it!

@blueollis 4 жыл бұрын

This is such a helpful and informative video put in an easy to understand way... thank you from me and my future fluffy loaves!

@jakritdankittipong5264 3 жыл бұрын

Jakrit

@FogoAncestralporLisaTorrano 4 жыл бұрын

Very good, loved your vídeo ! No fireworks or unecessary information as other channels, congratz !!!!

@allenwatkins4972 4 жыл бұрын

Great video. Informative and concise.

@TheGordonFryman 4 жыл бұрын

Really amazing video and explanations! I just love when people actually explain the details of why and how something happens, so I can actually understand what's going on. Good job, keep it up!

@TheRegularChef 4 жыл бұрын

Thanks! I feel the same way, I think it’s super important to understand the process.

@myongmyong2907 Жыл бұрын

Very impressive for expplaining how to fold correctly the shaping of the sourdough. Tks for the tips.

@williamlau7179 3 жыл бұрын

Good smooth talking with concise information 👍

@irenegoyette9086 3 жыл бұрын

Thank you for this easy-to-understand, practical information. I have been baking sourdough bread for a couple of months and with all the reading and video watching nowhere was I made to understand that time to bake with my starter was at that particular point in time and could be up to up to 12 hours after refreshing.

@kitchen2969 4 жыл бұрын

That's a wonderful transformation

@TheRegularChef 4 жыл бұрын

Thanks!

@pufarinu 4 жыл бұрын

great video mate! thank you!

@ShandoCenarius 10 ай бұрын

really great video, thanks! helped me a lot im just starting my sourdough journey

@sandieoconnor1650 4 жыл бұрын

Thank you.Very informative.

@jayalexander6798 Жыл бұрын

THIS IS GOLD. Thank you!!!!

@LightBulb2023 4 жыл бұрын

Great explanation pal!

@James-KL 4 жыл бұрын

Excellent advice, many thanks!

@TheRegularChef 4 жыл бұрын

No problem, I'm glad it was helpful! Thanks for watching!

@TheBraveheart55 4 жыл бұрын

Thank you for your help. I think I have been letting my dough ferment too long. I will follow your advice!!!

@Richards678 2 жыл бұрын

THANK YOU for the tips. New home baker here 🙋🏻‍♀️

@cbovet1 4 жыл бұрын

Great tips. I think tip #3 on over-proofing has been my issue. Looking forward to trying again with a shorter bulk proof.

@MaribelJimeno 3 жыл бұрын

Sooo true. All those tips are spot on!

@dinnersandbowls4324 4 жыл бұрын

This guy needs some more love! Great video man!

@TheRegularChef 4 жыл бұрын

That means a lot man, I appreciate it! I’m glad you enjoyed!

@fliss8443 2 жыл бұрын

The tip about tearing has never been mentioned before but is very helpful! Thank you- another piece of the jigsaw falls into place

@TheMudduck61 3 жыл бұрын

Great video, thanks for not skipping any steps. Please consider doing a video about using self ground flour.

@ProfessorKitchen 4 жыл бұрын

Great tips!!

@sheryjey5860 3 жыл бұрын

I am obsessed with breads lately, thx for the tip

@rjrulz327 3 жыл бұрын

Killer crumb structure! Looks mighty tasty

@brojan67 4 жыл бұрын

Been looking for a video about this for a min!! Thank you bro, feeling confident about this weeks bake

@TheRegularChef 4 жыл бұрын

Awesome, glad I could help! Nice profile pic btw, I’m a huge Mac Miller fan too

@brojan67 4 жыл бұрын

@@TheRegularChef Thank you, he was so good man. RIP

@ClaireUKIRL 2 ай бұрын

Thank you this is really helpful and well explained

@maheshgovindbandekar146 3 жыл бұрын

Nicely explained. Thank you.

@kitteh222 4 жыл бұрын

Thanks for this! I was having hit or miss successes with my oven spring despite a vigorous starter, and I realize I was adding it at the wrong point and probably letting the bulk fermentation go on too long. Been getting a nice crust thanks to diastatic malt powder though, so very excited to keep experimenting :)

@dorothyihmig9516 3 жыл бұрын

A very well presented video many thanx

@diezelpopa2896 2 жыл бұрын

Great presentation, thanks!

@ourevergreenhome 2 жыл бұрын

Thank you so much! My goodness so helpful!

@Rochellemarieschwab 2 жыл бұрын

So grateful I found your video. This time around I think I over fermented the bulk rise. I was told it should double in size. That took about 4 hours and then I noticed the dough was soft and kind of wet. Uggh.

@emfreyr 4 жыл бұрын

THANK YOU - I've been having tons of trouble and realize now that I've been over-fermenting my dough. I've been feeling so frustrated and had been completely misdiagnosing the problem up until now!

@sybilla2509 4 жыл бұрын

Your breads are so beautiful 😍 the shape and inside ohh just perfect! Thank you for tips I will use them this week

@MickyBellRoberts Жыл бұрын

Charlie, this is a fantastic vidio, very educational. I bake all our bread, no store bought bread. I have subscribed so I can slowly work my way through your videos and learn. Thanks.

@chopstickbp6 4 жыл бұрын

there's already a bunch of these but thanks for making this!

@bikeman9899 2 жыл бұрын

Excellent! I was not getting my spring. You explained the cause , over fermentation.

@lydiah7184 Жыл бұрын

This is awesome, thank you!

@ZestedFoods 4 жыл бұрын

I've been learning more about sourdough, thanks for this video!

@TheRegularChef 4 жыл бұрын

No problem, I’m glad you enjoyed! Yeah, sourdough is a great hobby to get into!

@thejacklynshow3436 3 жыл бұрын

love your videos!

@anapulido1792 3 жыл бұрын

best video i've seen! thank you

@alyssawilliams5814 3 жыл бұрын

Thank you for this video!! So informative :)

@mallorylectka2940 2 жыл бұрын

Came here after baking several dense, flat loves & this is so helpful!

@AshStorm09 4 жыл бұрын

Hey man! Just found your channel. I enjoy your presentation! Can't wait to see more from you.

@TheRegularChef 4 жыл бұрын

I appreciate it, I'm glad you enjoy! Welcome to the channel!

@kathyanderson7916 4 жыл бұрын

Great tips Regular Chef!!

@TheRegularChef 4 жыл бұрын

Thanks, I'm glad you enjoyed!

@d.on.in.a 4 жыл бұрын

Overshaping is definitely something I used to do before realising what I was doing

@Mike-eq4ky 4 жыл бұрын

Great presentation and great job! I really appreciate the precise and well-articulated explanations of how the process works and why these tips solve the various challenges with making sourdough bread. I'm the kind of guy that needs to understand how it all works to be successful at something like baking. You struck a nice balance between casual and technical. Thanks for the great tips! Add an obscure Monty Python or Star Trek reference or two and you'd do Alton Brown proud!

@vadmalski 4 жыл бұрын

awesome help!

@tazzzaaah 4 жыл бұрын

Thank you for your information. I've just subscribed!

@TheRegularChef 4 жыл бұрын

No problem, I'm glad you enjoyed! Welcome to the channel!

@faribaahmadzadeh9310 4 жыл бұрын

thank you for this 🙏

@sebasforest963 4 жыл бұрын

Thanks for explaining the reasons behind the steps, so many tutorial tell you what to do but not why you have to do it...

@carolb5677 3 жыл бұрын

Exactly! For me, it is so much easier to remember the tips if I know the reason behind it.

@fl7210 4 жыл бұрын

This is a helpful vid !

@pamiles9409 4 жыл бұрын

very good video, diect, cocise and professional.

@fred_ed926 2 жыл бұрын

Thanks for the informative video.. I’ve been obsessing about baking sourdough for while now and I baking decent breads but they’re falling on the flatter side.. I think shortening my bulk phase might do the trick! Thanks!

@cleipiazza 4 жыл бұрын

Thank you so much for the tips. Your first minute of this video explains exactly what was my weekend. Yesterday a baked my first sourdough bread and the result was like the flaten bread of the thumbnail. At least the taste is really good. Cheers from Brazil.

@TheRegularChef 4 жыл бұрын

Haha yeah we’ve all been there. I’m glad the video helped though, thanks for watching!

@simonb9573 4 жыл бұрын

In Germany we would call this a bad bread as the distribution and size distribution of the pores is very uneven.

@benfox9382 4 жыл бұрын

some great tips!

@lindsaysketokitchen9077 Ай бұрын

I use a Dutch oven with an ice cube between the Dutch oven and parchments paper. Super helpful!

@user-ee2nq6rs1s 27 күн бұрын

YES! I did this as well and it made all the difference.

@joannanasset2375 11 ай бұрын

Good comments Charlie - I think I identified my problem -- over cold proofing.

@shadowninja2508 4 жыл бұрын

Great now this video make me hungrey kek! The good crunchy taste and especially smell of fresh bread is just the best makes me feel alive. Only deltaparoel music can do the same to me. Sometime I combine the both of them, make me feel alive!

@HerbertMAK 4 жыл бұрын

Wonderful video! Another point - If you don't use a dutch oven, at least bake it on a preheated baking stone/steel/cast iron skillet together. This allows heat transfer directly from the stone/steel to the bread. As a result, the inside of the dough increases in temperature faster before the crust is formed on the outside.

@markbaarsbergen36 6 ай бұрын

Thanks for the info, love your vids. An additional one that I have experienced two times now is changing your starter flower. I have a 50-50 mix and when I change one part, the starter still doubles in size but you can simply seee its less active and thus yields flat breads with mega holes and tunnels. Frustrating, though upon changing starter content, allow for some time to build actual rise power again.

@pthaloblue100 4 жыл бұрын

Five tries at getting that elusive oven spring. o_o Thanks for the tips, six may be my lucky number! :D

@claravale1756 3 жыл бұрын

Did it work?

@pthaloblue100 3 жыл бұрын

@@claravale1756 Yes! I finally had success on attempt number 7 and it's been fairly easy to repeat ever since then. Hang in there, eventually it all comes together.

@benmjt 2 жыл бұрын

@@pthaloblue100 What was the answer?

@pthaloblue100 2 жыл бұрын

@@benmjt Being more patient with my starter, letting it raise and fluff up more before I used it. :)

@RaiRojas 3 жыл бұрын

Thank you! Thank you! Thank you!

@kimwieslaw8339 3 жыл бұрын

Great help thanks 😊

@DANVIIL 3 жыл бұрын

If you are using a lower hydration starter it won't pass the "float test" but will still create a great oven spring. Fermentation which I believe is about 90% of creating oven spring is about the interaction of Time and Temperature. You can't rely on one without considering the other in my experience. Thanks for your videos of baking and cooking.

@darelldd 4 жыл бұрын

Great job on this straight-forward video, and I agree! All stuff that I unfortunately learned the hard way! The one that took me the longest to learn? Stop using a "sharp knife" and only use a razor blade for scoring. And don't be scared to go deep. I was just barely scratching the surface. constructive criticisms: 1. If you're gonna tell people to make one smooth, swift motion for scoring... then stop sawing! One top is to dip the blade in water (or even oil) to keep it from hanging up. 2. When showing the problem shaped-loaf with the good one, show things for a few more seconds in comparison so folks can see what is going on. Not all that obvious on the screen, and the "bad" one is panned off before we know what to look for. 3. Nice large work surface... barely big enough! But most troublesome is to have it move around on you. :-) Put a damp towel under it or clamp it down. Question for you: For efficiency and home-heating reasons (it is over 100ºF here today!) I have been attracted to the "cold start" process, and I'd like to learn of others experience with this. Do you have any? I no longer pre-heat my oven or the cast iron. Everything goes in at room temp, and the timer is started with everything off. Set to 450º and 30 minutes. Then the lid comes off for another 25 minutes. I believe this actually gives MORE oven spring spring since the yeast isn't killed as quickly. The trick.... what temp should the dough be.... assuming that it has been retarded in the fridge for the final rise. Something I'm playing with. Getting great results though, and I'd like to see more people doing cold start.

@JulianChild 4 жыл бұрын

First, and totally off subject, you remind me of Noah Nicholas Reid from "Schitt's Creek" and, second, thank you SO much for relieving some of the trial and error in my new bread-baking hobby. My 50/50 organic rye/all-purpose flour sour dough starter is ready today, incredibly active (my house is on well water .. no chlorine or fluoride) and you have already saved me a couple potential errors. I made a yeast dough that I let cold ferment for seven days before baking it, last night, and it tasted wonderful but it was shaped like a 1950s sci-fi spaceship. I'll be using my new starter tomorrow, utilizing a couple of these techniques I did not pay attention to until seeing your video. Thank you!

@jimandrews8528 4 жыл бұрын

curious i am on well water as well and have been having more success than friend in no knead bread. I thought it was my skill at doing nothing. Still on white flower. 40 years ago tried whole wheat. it did not go well.

@JulianChild 4 жыл бұрын

@@jimandrews8528 Oh, I have no proof that well water is the key. Mary (from Mary's Nest) put it in my head and I've seen a few other instructional videos in which it's been suggested to set the water out for a couple hours to let the chlorine "evaporate" out of it ... if the viewer wasn't using bottled purified or spring water. Instinctually it sounds right, to me.

@sneakdotberlin7085 4 жыл бұрын

anyone who doesn't live in the sticks can do this by just using bottled water for bread making instead of tap

@paulwakeford8566 4 жыл бұрын

Even if you're using cold you shouldn't let your dough 7 days in the firdge. Unless it's a technique with very very few yeast and in this case I'm not aware, but even when working with cold you usually don't let fermentation for more than 1 day.

@DANVIIL 3 жыл бұрын

@@JulianChild Better to leave your treated water out overnight in a wide mouth jar to get rid of the additives.