I’m about to bake my 4th sourdough bread but I don’t have a Dutch oven. I used ice for my first 2 bread to create steam and a combination of ice and hot water for my 3rd bread. I didn’t get good oven spring for all 3. What do I do?
Here’s the recipe I used for my 4th bread and it’s the same for the first 3 with just slight changes in hydration level and amount of sourdough starter for each dough as I try to experiment what works for my flour and temp.
100g whole wheat flour, 400g bread flour, 325g water, 115g starter, 10g salt. Did 5 hour autolyse before adding the starter and waited 1 hour before adding the salt. Did 4 stretch and folds and waited 1.5 hours for bulk fermentation before shaping. I will proof it inside the fridge for 16 hours before baking at 230 degrees Celsius tomorrow.
by Jknuna
14 Comments
I know right. Working on it.
The most annoying thing is that the crust sets too early, and there’s barely any oven spring. The lines where I scored get filled in, but it won’t open up. Stupid ovens are designed to vent the steam quickly, so we need a lot of steam. The problem in my case is that I use a tray to add water to, but if I add a lot of water, it won’t boil soon enough, and steam happens too late. Even if you add boiling water it takes a moment. Too little water gives instant steam, but it won’t last long. Using a spray bottle on the dough and in the oven isn’t enough.
Narrowing it down, tomorrow I’ll try less water, then I’ll add more after a few minutes. Hopefully that’ll do something. It’s annoying, because I did get good oven spring, but I can’t remember the one variable that made the difference.
https://preview.redd.it/pe1dhwza24vd1.jpeg?width=4032&format=pjpg&auto=webp&s=563b4d18a5b58cd0b18044488505c54a638f98ab
Love my roaster!
Two cast iron pans. Put the pans in the oven during the preheat. Put the loaf in one when it’s ready on the top shelf, and put 6 ice cubes in the other pan on the bottom shelf. Works for me! Good luck!
I put a cheap roasting pan (disposable) over my bread
To mimic the DO, I used a pizza stone and a stainless steel mixing bowl – works like a charm!
Check this out, he gets good result by turning the oven off for the first time of the bake in order to prevent it from setting to early. Also, a good way have lots of steam in the oven is probably important.
[https://www.youtube.com/watch?v=_sJ0HhqN6UM](https://www.youtube.com/watch?v=_sJ0HhqN6UM)
I wouldn’t sweat the amount of water or whether to use ice cubes too much. A cup (250ml) or so of water in a tray at the base of the oven will provide steam. You don’t want too much – The heat will do the job. Just don’t open the oven too much or you’ll let the vapour out.
I use a steel pizza stone to bake the bread on too nice crispy base!.
You can use any thermal proof dish with great results – clay, thermal glass and even enamel. You can also use aluminum foil as a cover if you don’t have cover for the dish.
Small pan of water on the base of the oven. Spray the oven walls with water when you add the dough. Spray again in 10-15 minutes if steam isn’t escaping the oven vent at that point.
I have never used a Dutch Oven. I learned this from Sarah Black’s book like 5 years ago or something.
Edit; I bake on whatever earthware I have sitting around, but i doubt that adds much. Typically, it’s a ceramic tray but I’ve used a pizza stone as well.
Besides my Dutch oven I also use a stoneware baking dish. I was a former disciple of a certain MLM so I have a lot of stoneware.
With a turkey roaster! So much easier and cheaper. And safer!
[picture here](https://imgur.com/gallery/o1V1uqs)
I don’t have any Dutch oven or big pot. Preheat the oven to max temp with a pizza stone if you have one. Then add a tray of boiling water to the lowest rack for a minute to create some steam. Then load the dough and turn off the top heating element (so just bottom). Bake for 20 minutes. Then take the water tray out and turn on the top heating element as well and bake for 20 minutes until you like the crust color.
Kenji Lopez-Alt abandoned the Dutch oven in favor of an upside down sheet pan and stainless steel bowl for his no knead bread recipe: https://youtu.be/6RUDa0FKplk?si=jNNczey0Arr387xw I believe he did it primarily to avoid burns from the Dutch oven.
I actually bake mine on a cookie sheet – 450 for 10 minutes, 400 for 30 more minutes. No ice or water – always comes out great.