Everything To Know About Oven Spring, Ears & Scoring. Complete Guide to Perfection.

[@Rice_Cake_]

Oh my word, this is more helpful than all the perfect recipes I've seen! You saved me weeks of experimenting to isolate problems, thank you so much!

[@ilyar7161]

Hi. Something here doesn't look right. The two first loafs are very saggy, and look too weak / wet from the start. The third loaf was firm, compared to the other, from the start.

[@ilyar7161]

Its very simple to notice - just take three photos of the loaf when it is placed in the oven. The third one is noticeably different.

[@ilyar7161]

Regardless, one additional tips is to add a tray above the loaf. This will trap the moisture

[@Pasho1]

I have noticed the same, thanks for pointing out

[@AuroraClair]

I was about to write the same comment

[@ssl.5825]

I agree... seems like the "results" are a bit forced. not sure what the purpose of this is?

[@kitkanok]

Experiment really help as you. Decided to used two over proof bread in your 1st two examples. Very clever😅

[@broshmosh]

I noticed that too... They were also half-batches so they were never going to spring as much as the last test loaf did.

[@Litheon11]

Thanks, I learned a lot 😊

[@glutenmorgentven]

Glad it was helpful!

[@dacrowster]

Actually learnes a lot from this video, made all the mistakes already haha

[@kimhanback1302]

Me too. I'm new, again, to sourdough bread baking. I used to make it when I was raising my 3 children. When they became grown and flown, I stopped. In the last few weeks I mixed up a starter. Threw it out and started another one. It's doing better. Hopefully in a few days it will be ready to bake with. I can bake any kind of yeast bread but the sourdough is kicking my bum. 😆 I never made a starter before. I got a starter from a friend when I baked sourdough. I kept that starter alive for more than 10 years but getting one going is hard for me.

[@alejandrogarcia-sw4ic]

Before I had amazing oven spring but flat bread, now fluffy but no oven spring hehehe

[@Its1a2date]

Thank you. Gluten be with us!

[@MacaroniCheese2]

Amazing

[@Tiffany-l2c]

Thank you for the video! Can I use T55 to make sourdough pls?

[@cliffcox7643]

Is it true that too much flour will inhibit spring.. Also do not spray the loaf, but spray inside the pan? Finally are ice cubes ok?

[@carstenkjller6680]

I’d like to Ask. Can it be that the bottom of the baguettes are a little less hard in the Crust when You uses paper to let them rest and proof on, instead of a flour sprinkled Cousche? Just a question of fine tuning my skills.

[@sylviah1234]

Also second I think was the flat loaf..it also looked over proofed.

[@skyboat345]

I'm sorry but ths tests are totally misleading. The reason the second loaf turned into a frisbee wasn't because of lack of steam. It was because the dough was clearly a lot weaker. It even spread like a frisbee the moment you took it out of the banneton. Steam helps with good crust, scoring gives you a visually appealing result, and that's about it. Consult modernist bread for more info on how oven spring has nothing to do with scoring and steam.

[@Korr4K]

This video is a scam for the most part, mhe

[@ineskirby339]

Hola, ok I being fallowing you, finally I have mine sourdough ready, it took me a lots a paciencia, but finally got it where I put a drop in the water and “datan” it was ready to use, ok but I’m not going to use it right away, so my question to you is where I storage my sourdough until I use it, fridge or still where I had it during the process? Thank you for tu tiempo. Inés Kirby from South Carolina.

[@glutenmorgentven]

If you are not going to use it right away then keep it in your fridge. Then before use it, make 2 o 3 refreshments and wait till it doubles in size!!! May the Gluten be with you!

[@XavierArte]

Good for baking at home but not adapted for small and bigger production

[@outdoor1640]

the loaf you backed with scoring and steam seamed to have much stronger dough. Seemed to keep its shape better? What was different?

[@dionysismichalopoulos5246]

If you re looking for better strength of dough , first try to stretch and fold a few more times while bulk fermenting, if you re sure you do that enough it might be the case that your flour can't handle the amount of liquids that you add , try 5% less water in the recipe that you use .

[@raiziadler6636]

How many degrees do you recommend for open even bake

[@LarkOfTheWoods]

Note that regular plastic bags start to melt above 212 F/100 C, so do not use them in an oven.

[@tracyhicks]

Not that I approve of any type of plastic, even those approved for high heats; but those are special bags like the ones that they have for roasting turkeys. I guess they've adapted them for baking bread. Personally, I'm not cooking anything in plastic. The chances of microscopic chemical contamination are just too high for me; but that is my personal choice.

[@cachi-7878]

@1:38, it looks like a giant Madeleine! 😂

[@glutenmorgentven]

hahahaha!

[@mrgreenbudz37]

I have a question for you and hope you can help me. I am really new to bread making, especially sourdough. I am in the process of proofing my loaf but after 7 hrs it still isn't doubling in size. Temps are good 75-77 degrees and my starter was fresh and more than doubled in its jar after feeding to get it ready. I used King Arthur all-purpose flour 11.7 I am thinking of just throwing it and not doing its final shaping and cold fermenting overnight. Any thoughts as to why this is happening?

[@mercedescosgrove7046]

Two things may help. 1) Only use enough water for a 65% hydration. Many flours will not be strong enough with more. To calculate the hydration of a recipe divide the Total Water by the Total Flour including what your levain is made of. Ex: 263 gr water + 48 from levain =315. 431gr bread flour + 48 from levain = 479 315/479= 0.657 or 66% hydration. 2) During Bulk ferment only allow your dough to rise 75-80% not double before shaping. You may be over proofing.

[@mrgreenbudz37]

@@mercedescosgrove7046 Thank you for the reply and help. I have since switched to a good bread flour of 12.7 and figured out how to measure and mark the rise thanks to the guy over at The Sourdough Journey on youtube I made two really nice loaves yesterday. Got two more bulk fermenting right now also. Using Central Milling Red Rose bread flour 50 lb bag.

[@mercedescosgrove7046]

@@mrgreenbudz37 Wish I could get the Central Milling flour here in NC. Scored some at a local grocery store some time ago and really enjoyed working with it. Just don’t want to pay for shipping flour! Glad all is working out. Sounds like you are well on your way…..

[@lindaogada4514]

Is the oven should be open up and down please??

[@jensguldager2405]

Can i use a small tray with cleaned granite stones for steam? I let the rocks heat up with the beaking steel

[@missingdogmusic]

The stones may crack (or explode) if heated too much and then exposed to cold water. Best use hot/boiling water to limit the temperature difference or first test the stones in an outside environment to ensure they'll survive the stress from rapid cooling. A metal tray is more forgiving in that sense.

[@robertpavay3606]

Can i ask? How much water need to steam? Some says that 1/2 cup. But i see that on the baking towel many pours a teakanne volume water...and too much steam can cause gummy crumb...so how is it?

[@maylhu8339]

I alway did right side that bread.haha.😂

[@leimaniax]

I appreciate effort in the video, friend. One request: Less circus sound effects, please!! It detracts from your work

[@salarycat]

My breads look a lot like the overproofed or the overhydrated versions. The problem is it doesn't rise so much while proofing so I guess I might be overproofing it while waiting for it to react. Maybe my sourdough is weak but I've been feeding it daily for a month now. Hard to get the hang of it.

[@broshmosh]

I don't know much about sourdough, but it could be that your environment for proving is in a slight draft. Maybe try proving it in your oven without anything switched on?

[@mrsupchurch2987]

What lame do you use?

[@Doron-free]

You talk about under-/overproofing but don't give any advice on how to monitor that. For a complete guide, that's very much incomplete. It's a nice video, but I wish you would focus more on some points and really go from a-z in the necessary aspects.

[@sirLJson]

Uff. Got this video recommended and the first 13 seconds were already hard to watch. A bit too much editing and sound effects. Just my opinion. Now I'll go on actually watching the video. Hope I'll learn something. My bread just won't spring.

[@torbjornkarlsen]

I agree, the editing is a little over the top. A bit like a kid's video. Kids tend not to bake sourdough bread.

[@alannunez3805]

This is very misleading. He switches out the dough before baking. He does this because most of the time you’ll get an ear if you properly ferment the dough and choose the correct hydration regardless of these tricks

[@jesuspacevincenti3227]

🎉 No recepie

[@JR-yy1iv]

No. This is purely focusing on technique.

[@katymapsa]

This video is so misleading it hurts to watch.

[@Noa_Em]

why

[@secallen]

Meme stuff is not helpful, wastes time. Otherwise excellent video

I have to say, your editing makes it very hard to watch. Way too many extra sounds, I feel like Im watching some gaming video made to make traffice from 12 years olds. Disappointing.