Steaming bread outside the oven? | Save electricity | Foodgeek Baking

Experiment Time! Can you steam bread outside of your oven so you can essentially bake twice as many loaves using the same amount of electricity?
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#sourdoughbread #baking #saveelectricity

[@LifeOfBurch]

I thought you looked more handsome for some reason 🤔 Then I realized it must be that high quality hoodie! 😂 Thanks for the shout out and the continued support man! 🙏🏻🙏🏻🙏🏻

[@babsoneverything3060]

Thanks again, Sune!

[@misterdubity3073]

I love experiment time! And you killed me with anticipation after cutting the experimental loaf but then I had to wait a whole extra 3 seconds to see the simultaneous reveal. But it was worth the wait. Well done, as usual

[@kathrynkabara9861]

Another great experiment! Thanks for sharing! Hope your vacation was refreshing.

[@Foodgeek]

Thanks :) It was great, got to recharge and put some miles on my bike while I was doing that :)

[@AlamAlkhobz]

Hmmmm, very interesting! Thanks for sharing, Sune

[@amandahodgin9316]

Welcome back! I hope you had a wonderful holiday! I missed you!

[@mattymattffs]

I always do the first part of my bake with the oven off now, just to save the electricity. With the remaining heat in the oven and the Dutch oven, it works great. Then I just turn it back on to finish and wham bam thank you ma'am. It's a tiny little bit less spring, but not worth the debate :)

[@DEEP_STATE]

Very interesting! Thank you. 🌺

[@ProstMahlzeitNZ]

Great to have you back 😃

[@cheryljunkin3531]

Welcome back, Sune! We missed you. Great vid as usual.

[@j0hnegan]

That is very good. We have a standard european-sized single oven, so this will help on mornings when I've 2+ loaves to bake.

[@HornadySetiawan]

Always nice video, thanks. What if experiment: first 20 minutes of bake stage, we put the loaf in a steamer, not oven. Then second stage bake in the oven with heated iron plate only.

[@artsymargo]

Thank you for this idea! I need to bake four loaves for a gathering this weekend and I want them all freshly baked (not a day or night before). My Bayou big Dutch is great for oval loaves, but it takes up a LOT of room, much like your Challenger. Not sure how else I could do production line baking unless it takes four hours, which is longer than do-able for this incidence. Maybe you could show ideas for that process. I saw another commenter here who's doing 6 loaves on a regular basis.

[@catherinezenovich5483]

This was very interesting. I created my sourdough starter about 3 months ago and it's lovely and active. I do not always get great oven spring though but the bread is usually risen and yummy. Do you think starting the oven off at a lower temp or putting the bread in a cold dutch oven will let the bread rise to its maximum before the high heat 'sets' the crust? I have a loaf proving in my fridge at the moment after trying your recipe for making sourdough using a mixer.

[@chrystaltemple4818]

Dad jokes! Love it!

[@Foodgeek]

I'm just getting started 😂

[@jvallas]

@@Foodgeek Thanks for the warning! JK - how handsome you are in a suit!

[@chrystaltemple4818]

@@Foodgeek 😂

[@wendyboughton1140]

Thanks for this! I often Bake 6 loaves at a time and would like to be able to get it all done without having the oven on for a couple hours in the summer. I am going to try this.

[@Foodgeek]

When you bake more than 2 loaves, this method will be even more effective: kzbin.info/www/bejne/n5WkooSHoqqGnc0 :)

[@vaazig]

Who would have known. That worked really well.

[@Freedm762]

that is really interesting...

[@katekramer7679]

"We're going to amp up the electricity savings" Nice one

[@kyriestrange]

Oosh have missed you! 🤗

[@checkwhatsleft4565]

Is it possible that without cover the dough to get steam but spray some water onto the loaf to get the same result?

[@robertpavay3606]

Can i ask? How much water need to steam? Some says that 1/2 cup is enough. But on the baking towels many just pours a teakanne water. And too much steam can cause gummy crumb. So how is it?

[@omorsebrown]

You could always insulate the Dutch oven to help keep it hot. Just cover it with a blanket or towels.

[@2394Joseph]

Maybe it would burn the blanket/towels? It is extremely hot iron.

[@scottwilson8208]

Thanks for the Dad Joke!

[@gilleek2]

I wonder would this work using pyrex dishes? Does glass lose its heat faster than cast iron?

[@Foodgeek]

I think it may loose it's heat too quickly.

[@gilleek2]

@@Foodgeek thats what i was thinkin. If i'm bakin two loaves i might have to stagger them somehow

[@Jay-vp3kk]

I have a genuine question not really of big importance for the purpose of this video, and not meant as criticism, at 3:22 did you forget to flip the dough? Or have I misunderstood something? In the pre-shape and final shape I thought the side you were stretching was supposed to remain the same. So in the preshape the top is the outside, in the final shape you make the bottom the outside unless there was a cut and we just didn't see the flip? Does that matter? Also apreciated the dad joke haha, heard it before but it was unexpected and the deadpan delivery was funny.

[@hpqnx007]

Hi, Nice videó as usual, but I think in the taste test the labels are mised. I like your videos so much!

[@Foodgeek]

Oh really? I am usually super meticulous about that :/ At least they were very, very alike :)

[@hpqnx007]

@@Foodgeek Yes you mentioned in the video too. As I see the Control bread has bigger ear. It is a really interesting experiment! Usually I use a baking steel for baking breads. This way I can bake two breads next to each other at the same time. You can try it if you like. Thank you for the video! Great job!

[@leighhorton2806]

Hello fellow Geek!! I would be interested to see if you can come up with soft sandwich sour dough loaf. I have follow you for many months now. Sure you might come up with one??

[@Foodgeek]

I already did 😊 Sourdough Sandwich Bread | Recipe Pain de Mie Sourdough | Foodgeek kzbin.info/www/bejne/fmOvZJKomtWhY6s

[@victoriathorlacius874]

Could you not maintain the heat a bit better if the outside Dutch oven was on a (low setting) hotplate? Those use a lot less electricity than an oven.

[@Foodgeek]

Yeah, or even my induction cooker, which I think may use even less power :)

[@eeervin3]

Taking the idea further, do you think you could use a dutch oven over a hob to bake bread... somehow..?

[@Foodgeek]

@@eeervin3 That is very interesting :)

[@viktoriapeterson489]

@@eeervin3 Do you mean a cooktop or a part of a fireplace?

[@eeervin3]

@@viktoriapeterson489 I'm thinking a gas or induction hob, that only heats the bottom of the Dutch oven, and would rely on the cast iron to distribute the heat to the top and sides. I'm sure the bottom would get hot enough, but not sure about the rest.

[@simont6439]

I think you swapped them at 6:48 ...

[@raffa12122000]

Cannot load this video, what is going here ????

[@Foodgeek]

I don't think it's anything on my part. Maybe a KZbin bug?

[@cgirl111]

I'm pretty sure 230c isn't 150f.

[@Foodgeek]

It's 450F 😊

[@christiensebastien2442]

Uh you realize you accidentally switched the breads at the end, right? The control bread had the large ear lol the oven spring was better in the steamed one. Am I losing my mind?

[@Foodgeek]

You are right, and more people have noted it :)

[@christiensebastien2442]

@@Foodgeek so which version is better, my friend? Lol

[@Foodgeek]

@@christiensebastien2442 if browned to the same exterior, I'd say there's no difference 😊