Sourdough Bread | Anova Precision Oven

[@Molaleni]

I've had the oven since it came out and I love it

[@annsalty5615]

I just got one of these ovens. My first sour dough came out near perfect. I just used the tray that comes with the oven and placed the loaf on parchment and slid it in. Preheated prior to 450 with steam at 100%. Cooked for 20 minutes at full steam, then another 20 minutes without steam at around 400. I did open the door a few times to let steam out during last phase. No complaints. I think most need to adjust the bread hydration to get it right. Experiment. Baking this way is different than a conventional oven. Normally for me to get the same results would be twice the cook time in my regular oven in a dutch oven.

[@josephlacattiva]

I’ll have to try baking a sourdough using the included baking sheet instead of my cast iron skillet. I hope you’re enjoying your Anova oven, I love mine!

[@StAsshole]

how do you get oven spring without a massive preserved heat underneath? I htink the second you open the temp drops by about 30F and during loading it might go twice of that.. I will try 'dough'

[@marveyhushman]

Which heating element did you use? Top and bottom?

[@N9524Q]

I have the Anova oven but my center is not getting cooked enough as you are doing. Hi hydration can be a little gummy inside. I am leaving the temperature at 450 for maybe six or seven minutes and then I turn it clear down to 325 and cooking about 30 to 35 minutes more. The inside is turning out better. This is a personal preference but after I turn it down I don't dump the steam I leave at 100% it's definitely not as crispy as dumbing and going to 0% but yet still sum crisp. Again personal preference If you cut more to one side and angled toward the center you will get more ear. If you want the ear I just read the size of your loaves mine are larger at about 890g total. I have also did a lot of enriched breads at 65% hydration I am using the oven to proof them in a bread pan and then immediately turning it to 325 and the entire bake is at 325. so 95 proof to 325 bake at 100%. After 20 minutes I take it out of the pan and finish direct baking on the rack; turns out beautifully browned all over and very soft because it's an enriched dough.

[@josephlacattiva]

Great tips! I may have to do a video with an enriched dough!

[@adamchurvis1]

Read Jeffrey Hamelman's book "Bread" and do what he does.

[@man8dude]

That's a nice crumb shot!

[@josephlacattiva]

Thanks!

[@fun2play881]

my apo shuts itself down when using steam any idea why? all other functions without steam works fine

[@josephlacattiva]

I would try unplugging it and let it sit for a couple hours, then try it out and see if it works. If that doesn’t fix the problem, I would contact Anova support. My experience with them has been good in the past. My water tank was cracked and they sent me a new one.

[@SasquatchMaster]

Nice loaf

[@N9524Q]

I just ordered one. I am disappointed to hear about the cracking. I am a very long time hobbyist sourdough Baker. literally thousands of loaves. And I am anxious to try it. What was the total weight your flour and what percentage of starter did you use and hydration amount? I'm going to try to find a small baking stone would a 14 inch round stone go in this oven?

[@josephlacattiva]

Hi Sonny! Anova is supposed to be working on modifying the tank to resolve the problem. Although support has been great, they sent me a new tank fairly quickly! This loaf had a total weight of 567g, 70% hydration, 20% starter. Check out my video here for the recipe: kzbin.info/www/bejne/gXTNd4CLj7d0nck included in the comments are recipes for 70% and 80% hydration. Anova has a baking steel listed on their website, I'm looking to maybe get one myself. Happy baking!

[@tommyg526]

Now slice it up and make some grilled cheese sandwiches. Looks good Joey. Tom

[@josephlacattiva]

Makes great grilled cheese sandwiches, thanks Tom!

[@lynnlambert3099]

When you start the oven, how do you know that the oven is getting steam. It comes up outside of the water tank but I do not see anything inside the oven. The read browned quickly.

[@josephlacattiva]

I notice the steam out of the corner of the oven. When opening the oven, I can usually feel the moisture in the air.

[@desislavapetroff6510]

Anova is nightmare for baking bread without dutch oven(or similar equipment) Steam escapes too fast, crust forms too quick, poor ovenspring. I use it as my main oven, works amazing for meat and huge air frier, but not bread baking without cover.

[@josephlacattiva]

I’ve had some success baking bread in my Anova oven, but I have to admit my results are generally better in my conventional oven. I’m still doing some testing, and I still need to try out the “oven off” method for baking sourdough in the Anova.

[@norsiahsemuni]

try the oven off method. thats what my friend does and she gets good oven spring

[@BurhanHalilov]

What’s the “Oven Off” Method ?

[@lbamusic]

Is this oven more efficient than baking with the Challenger DO? At 450°f it takes me 20min w/cvr on and 25min with cvr off. The final baked internal temp is bet. 205°-210°f.

[@josephlacattiva]

The Anova oven is faster than baking loaves in my conventional oven!

[@lbamusic]

@@josephlacattiva thnks

[@danmanza8648]

You will get a much better ear if you use your lame to cut a perpendicular cut on the top side of loaf rather than a horizontal cut on the top.

[@josephlacattiva]

I’ll give that a try next time!

[@休士]

Wonderful demonstration. So the steam was sealed within the oven? Is the steam producing and maintain is enough for sourdough bread baking?

[@josephlacattiva]

Thank you! Yes, the steam is sealed within the oven and it produces plenty to contribute to the oven spring of the sourdough.

[@休士]

@@josephlacattiva It's difficult to produce sufficient steam for my home oven. I am considering buy the APO and their baking steel to make better bread. Your video is very useful. Thanks a lot.

[@josephlacattiva]

Thank you, I'm glad it was helpful!

[@saladin_r]

Is that the 12" Lodge skillet?

[@josephlacattiva]

Yes it is!

[@alesh2275]

450 degrees C or F? (I think F but just wanna be sure)

[@josephlacattiva]

450F! The max temperature of the oven is only 482F.

[@williamforsythe5850]

450c and the aluminum pan would be molten in the bottom and the copper wires would dissolve

[@lisareichert2157]

I want some! Can you make it and deliver it? :)

[@josephlacattiva]

We may be able to work something out!

[@rbyt2010]

… now if I could just get the firmware to update 😭

[@josephlacattiva]

Are you still having trouble updating the firmware? I know some other users had to upgrade their WiFi router in order for it to work.

[@rbyt2010]

@@josephlacattiva yes. everything seems to be working ok on the old release, but... I did set up a private 2.4 GHz network and disabled my 5 GHz to get past the setup stage. haven't tried just using the iPhone as a hotspot instead of the home network yet, cuz PITA

[@qwerty11111122]

I'll be honest, I clicked on this video because I thought it would be talking about my 2 favorite subjects, bread baking and statistics (ANOVA is also a statistics thing)

[@adamchurvis1]

Irish butter is not the best; cultured Normandy butter is the very finest.

[@josephlacattiva]

I’ll have to see if I can find some and try it out!

[@adamchurvis1]

@@josephlacattiva I used to buy five kilos at a time when it was available here in Atlanta at the farmers market about twenty-five years ago. But since Atlanta has the culinary sophistication of a bulldog they don't anymore. Incredible stuff -- especially the artisanal stuff like this beurrier near the Normandy border: kzbin.info/www/bejne/l3epgqWMmbagaM0