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| Name | NEW!: The SECRETS of Ovenspring and Baking Temperatures |
| Video Uploader | Video From The Sourdough Journey |
| Upload Date | This Video Uploaded At 22-04-2022 11:23:08 |
| Video Discription | How do you get great ovenspring? This extraordinary video is a master class on the impact of baking temperatures on ovenspring. The most detailed sourdough baking video ever created, this six-loaf experiment examines every aspect of sourdough baking and debunks many myths. - Do you need to preheat your dutch oven? - Do you need to bake at high temperatures? - Do you need to preheat for one hour? - How long do you need to bake with steam? - Does high temperature produce the best ovenspring? - Are all dutch ovens the same? - Does dutch oven size and color impact baking times? Learn the answers to these and other questions, and learn the skills required to make adjustments to your baking times to achieve ultimate ovenspring in your loaves! All of the videos on The Sourdough Journey are scientifically repeatable experiments. All the details are provided so you could produce the same results at home. These are the only videos produces at this level of rigor. The videos are long. Use the chapter breaks to move through sections if you prefer. WEBSITE Learn more at The Sourdough Journey at https://thesourdoughjourney.com PRODUCTS Find products used in this video at https://thesourdoughjourney.com/products/ CHAPTERS PART 1: OVENSPRING AND BAKING 0:00 Introduction 1:43 What is Ovenspring 2:49 How do you get great ovenspring? 7:15 What does ovenspring look like in the oven? 7:51 Popular Baking Methods 10:59 The Six Loaves 13:34 The Impact of Preheating 18:28 Measuring Baking Temperatures 23:57 The Baking Process: 3 Temperature Points PART 2: THE EXPERIMENT 34:13 The Experiment 36:46 Loaf #1: 400F/204C Bake 41:02 Announcement: New Thermodynamics Department 45:03 Loaf #2: Cold Start Method 51:47 Loaf #3: Standard Tartine Bake 57:21 Loaf #4: Preheat at 500F/260C for 60 min 1:02:00 Loaf Cooling Temperatures 1:03:13 Three Types of Heat Transfer 1:07:03 Loaf #5: Preheat at 500F/260C Small DO 1:09:05 Loaf #6: Preheat to 550F/288C Small DO PART 3: FINDINGS AND RECOMMENDATIONS 1:14:24 Comparison of Loaves 1:21:09 Cutting the Loaves 1:28:58 Dutch Oven Size and Baking Temperatures 1:30:09 Adjusting Baking Temperatures for DO Size 1:31:58 The Impact of DO Size on Ovenspring 1:32:41 The Mystery of Loaf #5 1:35:08 Findings and Recommendations |
| Category | Howto & Style |
| Tags | Sourdough | Tartine | Cucuzza | Tom | Cleveland | When is Bulk Fermentation Done | Baking | Maillard Reaction | When does yeast die | dutch ovens | cold bake | cold start | oven off | no preheating | open crumb | ovenspring | how to get an ear | scoring | bannetons. | Chad Robertson | experiments | overproofing | underproofing | oven off method | oven-off | bulk fermentation | baking temperature | how to get ovenspring | lid on | lid off | elaine foodbod |
