5 WAYS TO GET A BETTER OVEN SPRING | SOURDOUGH BREAD TIPS

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In this video, I share 5 tips for improving the oven spring on your sourdough bread.
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14 июн 2024

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Комментарии : 568

@agutta13 4 года назад

Wow you are the first one to talk about how over pre proofing causes loaves to be too wet. Thank you so much.

@TheRegularChef 4 года назад

Yeah I’m not sure why nobody else talks about it, but I’m glad I was able to help! Like I said, once I realized that, it made the biggest difference for me in my loaves

@agutta13 4 года назад

I have been suffering from loaves with poor spring. No real ears yet. Hoping that not fermenting for the recommended 4.5 hrs helps. However I like the flavour of an unbleached bread flour sourdough best. Any tips on modifying recipe for a less thirsty dough? Nearly all recipes have whole wheat percentages and it affects how wet the dough is when I dont use whole wheat.

@TheRegularChef 4 года назад

Yeah I think that'll help! As far as the flour, I would start with a lower hydration since bread flour is generally less thirsty than whole wheat, and gradually increase the hydration as necessary. You could also try different brands of bread flour if you're not getting the desired result with the current brand you're using since they're all slightly different.

@Mike-hc3nn 4 года назад

I learnt more from this 6 mins than hours of other vids. Thanks 👍🏻🤙🏻

@dorothyihmig9516 3 года назад

Got to agree

@glenneverson651 3 года назад

Yup me too

@TheGordonFryman 4 года назад

Really amazing video and explanations! I just love when people actually explain the details of why and how something happens, so I can actually understand what's going on. Good job, keep it up!

@TheRegularChef 4 года назад

Thanks! I feel the same way, I think it’s super important to understand the process.

@myongmyong2907 Год назад

Very impressive for expplaining how to fold correctly the shaping of the sourdough. Tks for the tips.

@sevikabeharry7503 3 года назад

Am a newbie at Sourdough baking. Charlie you have explained all the issues of SB and I am so grateful. Will definitely follow all your tips given. Thank you so much. Thank you so much.

@robertbarber4906 3 года назад

You are literally the clearest, straight to the point guy and that is exactly what i need! This was incredibly informative... even if the main thing i took was i need better technique 🙈. Subscriber made here 👍🏻

@moonwalk1031 4 года назад

One extra point: oven temperature. Which depends on the oven. Recipes often tell bakers to put the oven temperature at as hot as possible 475-500° to get that spring. But my oven is very small, heat coming only from the bottom. Given the tight space and heat source, the Dutch oven got too hot, stopping the dough’s rise prematurely, and giving me saucer shaped loaves over and over again. Once I turned it down to 450° my loaves started popping up nicely and reliably. All of which is to say, if a baker follows all these key points and still gets a flat loaf, they should experiment with oven temp. Depending on the oven-large/small, convection/fan/gas only etc.-they may need to up the temp or lower it.

@mdahsenmirza2536 2 года назад

Lol my oven has 250 as max

@moonwalk1031 2 года назад

@@mdahsenmirza2536 😄 Oh, dear! But have you checked with an oven thermometer? You never know for sure if the oven temp matches the "dial" until you check with an oven thermometer.

@mdahsenmirza2536 2 года назад

@@moonwalk1031 true true 😅

@abogaard 2 года назад

@@mdahsenmirza2536 you guys are talking about two different units, C and F

@marck1726 2 года назад

@@mdahsenmirza2536 that would be 500 F not 500 Celsuis :)

@tylergamebattles 2 года назад

Making a loaf today and thought I would do a quick search for some lift advice. I found this video very straight forward and helpful. Appreciate it!

@blueollis 4 года назад

This is such a helpful and informative video put in an easy to understand way... thank you from me and my future fluffy loaves!

@jakritdankittipong5264 3 года назад

Jakrit

@ponyflay 4 года назад

wow, now i know i've been over fermenting! i didn't know that was a thing so this is very helpuf!

@margarettheresegibson7185 3 года назад

Success!!! Following your tips, I now have amazing sourdough. Thanks so much 👍🏻

@sebasforest963 4 года назад

Thanks for explaining the reasons behind the steps, so many tutorial tell you what to do but not why you have to do it...

@carolb5677 4 года назад

Exactly! For me, it is so much easier to remember the tips if I know the reason behind it.

@carolr4871 4 года назад

Extremely helpful! I've been overfermenting!

@mallorylectka2940 2 года назад

Came here after baking several dense, flat loves & this is so helpful!

@williamlau7179 3 года назад

Good smooth talking with concise information 👍

@FogoAncestralporLisaTorrano 4 года назад

Very good, loved your vídeo ! No fireworks or unecessary information as other channels, congratz !!!!

@Alice-es2rs 4 года назад

Great video.. answered some of my questions why I wasn't getting the best result!

@alexanderlane 4 года назад

Thank you, learned several useful things from this!

@emfreyr 4 года назад

THANK YOU - I've been having tons of trouble and realize now that I've been over-fermenting my dough. I've been feeling so frustrated and had been completely misdiagnosing the problem up until now!

@DanielHernandez-nl4yt 4 года назад

It feels as if he were rapping, it's so cool 😂

@marynadononeill 4 года назад

Nice straightforward presentation!

@Richards678 2 года назад

THANK YOU for the tips. New home baker here 🙋🏻‍♀️

@ferme814 3 года назад

Thank you Charlie! This video was extremely helpful! 😀

@cleipiazza 4 года назад

Thank you so much for the tips. Your first minute of this video explains exactly what was my weekend. Yesterday a baked my first sourdough bread and the result was like the flaten bread of the thumbnail. At least the taste is really good. Cheers from Brazil.

@TheRegularChef 4 года назад

Haha yeah we’ve all been there. I’m glad the video helped though, thanks for watching!

@simonb9573 4 года назад

In Germany we would call this a bad bread as the distribution and size distribution of the pores is very uneven.

@bunkyman8097 3 года назад

Your knowledge is appreciated, thanx!!

@monicaloveslindy 4 года назад

Ugh. Thanks so much for this video. This fixed most of my problems. Can't wait to bake tomorrow.

@sharonknight6129 3 года назад

Guilty: over-shaping, over-proofing, and over-thinking it! Thanks for these practical, clear, concise, understandable, no-nerdy tips. Applying them now.

@PineapplesFromHell 4 года назад

Omg this came in at the right time! My starter baby is ready for another loaf this week

@TheMudduck61 3 года назад

Great video, thanks for not skipping any steps. Please consider doing a video about using self ground flour.

@Woo-CASH_Osin 4 года назад

Awesome explanation. Thank you, and keep up the good work.

@d.on.in.a 4 года назад

Overshaping is definitely something I used to do before realising what I was doing

@sharw9621 Год назад

You explained everything so well! Thank you.

@dinnersandbowls4324 4 года назад

This guy needs some more love! Great video man!

@TheRegularChef 4 года назад

That means a lot man, I appreciate it! I’m glad you enjoyed!

@irenegoyette9086 3 года назад

Thank you for this easy-to-understand, practical information. I have been baking sourdough bread for a couple of months and with all the reading and video watching nowhere was I made to understand that time to bake with my starter was at that particular point in time and could be up to up to 12 hours after refreshing.

@cbovet1 4 года назад

Great tips. I think tip #3 on over-proofing has been my issue. Looking forward to trying again with a shorter bulk proof.

@bloomfieldgriller2957 4 года назад

What a great, informative video! Thank you for this!

@o0Avalon0o 3 года назад

Beautifully demonstrated!

@jessicaalbright7429 4 года назад

Awesome advice, thank you!

@brentvilleneuve148 3 года назад

excellent video, tips 3 and 4 fixed my mistakes, very useful, thanks for posting

@KYNDFOOD 4 года назад

thank you really nice video and good explained...wow the inside of the bread looks fantastic

@sheryjey5860 3 года назад

I am obsessed with breads lately, thx for the tip

@fliss8443 2 года назад

The tip about tearing has never been mentioned before but is very helpful! Thank you- another piece of the jigsaw falls into place

@TheBraveheart55 4 года назад

Thank you for your help. I think I have been letting my dough ferment too long. I will follow your advice!!!

@sheegabeemom9584 4 года назад

Great explanations. Thank you so much,

@susanzapletal5299 4 года назад

Great tips. Thank you.

@chopstickbp6 4 года назад

there's already a bunch of these but thanks for making this!

@kitteh222 4 года назад

Thanks for this! I was having hit or miss successes with my oven spring despite a vigorous starter, and I realize I was adding it at the wrong point and probably letting the bulk fermentation go on too long. Been getting a nice crust thanks to diastatic malt powder though, so very excited to keep experimenting :)

@thenar 4 года назад

Thanks Reg. Nice job with helpful info.

@hulyaerpehlivan2874 3 года назад

Thanks a lot! This was really helpful.

@chasbo2 2 года назад

Great vid, thank you. Nicely explained. Lots of things for me to try!

@georgiyamitchell4104 4 года назад

Not letting your dough ferment for too long is a very interesting tip. I may be guilty of that, I'll try a shorter bulk ferment and see if my loaves get a bit rounder! Thanks!

@GolfSpott 2 года назад

Well?

@georgiyamitchell4104 2 года назад

@@GolfSpott yup, they're rounder when you've left some yeast 'fuel' for the baking part.

@Orholam5 5 месяцев назад

And it’s not always about time, temperature plays a big part too. You can retard your dough in the fridge overnight

@leylaarik5067 4 года назад

Very nice instructions. Thank you!

@MN-pup 2 года назад

That was really really good and very easy to follow. Nice tutorial.

@jayalexander6798 Год назад

THIS IS GOLD. Thank you!!!!

@rjrulz327 4 года назад

Killer crumb structure! Looks mighty tasty

@werguitar 4 года назад

Tip1 Starter 1:26 Tip2 Shaping 2:29 Tip3 Overfermentation 3:43 Tip4 Scoring 4:34 Tip5 Steam in oven 5:30

@semukelisiwemtolo2274 4 года назад

Youre the Real MVP!!!

@gancarzpl 3 года назад

Can you prepper bread dough in the evening and bake it first thing in the morning? Is it possible and haw should it be done ? Should you add additional east in the morning?

@jakritdankittipong5264 3 года назад

Starter

@werguitar 3 года назад

@@gancarzpl its possible. I recomend you to make bread in a single day at weekends to get used to the process. Then you will be able to adjust the process by yourself.

@danielmoura9421 3 года назад

@@gancarzpl don’t add anything to the bread after bulk fermentation has ended, it will degas it; that is, remove the air bubbles and thus making in flat. If you want to let it rest overnight to bake in the morning, you might need to put it on the fridge so it doesn’t overproof.

@allenwatkins4972 4 года назад

Great video. Informative and concise.

@micheleandrews4779 4 месяца назад

Thanks for the helpful info! You’re a great teacher!!😊

@sandieoconnor1650 4 года назад

Thank you.Very informative.

@LightBulb2023 4 года назад

Great explanation pal!

@James-KL 4 года назад

Excellent advice, many thanks!

@TheRegularChef 4 года назад

No problem, I'm glad it was helpful! Thanks for watching!

@bikeman9899 2 года назад

Excellent! I was not getting my spring. You explained the cause , over fermentation.

@ShandoCenarius 10 месяцев назад

really great video, thanks! helped me a lot im just starting my sourdough journey

@sybilla2509 4 года назад

Your breads are so beautiful 😍 the shape and inside ohh just perfect! Thank you for tips I will use them this week

@lindsaysketokitchen9077 Месяц назад

I use a Dutch oven with an ice cube between the Dutch oven and parchments paper. Super helpful!

@user-ee2nq6rs1s Месяц назад

YES! I did this as well and it made all the difference.

@MaribelJimeno 3 года назад

Sooo true. All those tips are spot on!

@faribaahmadzadeh9310 4 года назад

thank you for this 🙏

@kitchen2969 4 года назад

That's a wonderful transformation

@TheRegularChef 4 года назад

Thanks!

@maheshgovindbandekar146 3 года назад

Nicely explained. Thank you.

@Rochellemarieschwab 2 года назад

So grateful I found your video. This time around I think I over fermented the bulk rise. I was told it should double in size. That took about 4 hours and then I noticed the dough was soft and kind of wet. Uggh.

@pamiles9409 4 года назад

very good video, diect, cocise and professional.

@brojan67 4 года назад

Been looking for a video about this for a min!! Thank you bro, feeling confident about this weeks bake

@TheRegularChef 4 года назад

Awesome, glad I could help! Nice profile pic btw, I’m a huge Mac Miller fan too

@brojan67 4 года назад

@@TheRegularChef Thank you, he was so good man. RIP

@JulianChild 4 года назад

First, and totally off subject, you remind me of Noah Nicholas Reid from "Schitt's Creek" and, second, thank you SO much for relieving some of the trial and error in my new bread-baking hobby. My 50/50 organic rye/all-purpose flour sour dough starter is ready today, incredibly active (my house is on well water .. no chlorine or fluoride) and you have already saved me a couple potential errors. I made a yeast dough that I let cold ferment for seven days before baking it, last night, and it tasted wonderful but it was shaped like a 1950s sci-fi spaceship. I'll be using my new starter tomorrow, utilizing a couple of these techniques I did not pay attention to until seeing your video. Thank you!

@jimandrews8528 4 года назад

curious i am on well water as well and have been having more success than friend in no knead bread. I thought it was my skill at doing nothing. Still on white flower. 40 years ago tried whole wheat. it did not go well.

@JulianChild 4 года назад

@@jimandrews8528 Oh, I have no proof that well water is the key. Mary (from Mary's Nest) put it in my head and I've seen a few other instructional videos in which it's been suggested to set the water out for a couple hours to let the chlorine "evaporate" out of it ... if the viewer wasn't using bottled purified or spring water. Instinctually it sounds right, to me.

@sneakdotberlin7085 4 года назад

anyone who doesn't live in the sticks can do this by just using bottled water for bread making instead of tap

@paulwakeford8566 4 года назад

Even if you're using cold you shouldn't let your dough 7 days in the firdge. Unless it's a technique with very very few yeast and in this case I'm not aware, but even when working with cold you usually don't let fermentation for more than 1 day.

@DANVIIL 3 года назад

@@JulianChild Better to leave your treated water out overnight in a wide mouth jar to get rid of the additives.

@MickyBellRoberts Год назад

Charlie, this is a fantastic vidio, very educational. I bake all our bread, no store bought bread. I have subscribed so I can slowly work my way through your videos and learn. Thanks.

@diezelpopa2896 2 года назад

Great presentation, thanks!

@HerbertMAK 4 года назад

Wonderful video! Another point - If you don't use a dutch oven, at least bake it on a preheated baking stone/steel/cast iron skillet together. This allows heat transfer directly from the stone/steel to the bread. As a result, the inside of the dough increases in temperature faster before the crust is formed on the outside.

@Mike-eq4ky 4 года назад

Great presentation and great job! I really appreciate the precise and well-articulated explanations of how the process works and why these tips solve the various challenges with making sourdough bread. I'm the kind of guy that needs to understand how it all works to be successful at something like baking. You struck a nice balance between casual and technical. Thanks for the great tips! Add an obscure Monty Python or Star Trek reference or two and you'd do Alton Brown proud!

@dorothyihmig9516 3 года назад

A very well presented video many thanx

@fl7210 4 года назад

This is a helpful vid !

@fred_ed926 2 года назад

Thanks for the informative video.. I’ve been obsessing about baking sourdough for while now and I baking decent breads but they’re falling on the flatter side.. I think shortening my bulk phase might do the trick! Thanks!

@lydiah7184 Год назад

This is awesome, thank you!

@ZestedFoods 4 года назад

I've been learning more about sourdough, thanks for this video!

@TheRegularChef 4 года назад

No problem, I’m glad you enjoyed! Yeah, sourdough is a great hobby to get into!

@ClaireUKIRL 3 месяца назад

Thank you this is really helpful and well explained

@ProfessorKitchen 4 года назад

Great tips!!

@vadmalski 4 года назад

awesome help!

@ourevergreenhome 2 года назад

Thank you so much! My goodness so helpful!

@AshStorm09 4 года назад

Hey man! Just found your channel. I enjoy your presentation! Can't wait to see more from you.

@TheRegularChef 4 года назад

I appreciate it, I'm glad you enjoy! Welcome to the channel!

@joannanasset2375 Год назад

Good comments Charlie - I think I identified my problem -- over cold proofing.

@DANVIIL 3 года назад

If you are using a lower hydration starter it won't pass the "float test" but will still create a great oven spring. Fermentation which I believe is about 90% of creating oven spring is about the interaction of Time and Temperature. You can't rely on one without considering the other in my experience. Thanks for your videos of baking and cooking.

@anapulido1792 3 года назад

best video i've seen! thank you

@pufarinu 4 года назад

great video mate! thank you!

@ferrisnasser8764 3 года назад

It’s hard to make sourdough bread when I’m ADD.an informative video in less than 7 minutes.thanks.

@kathyanderson7916 4 года назад

Great tips Regular Chef!!

@TheRegularChef 4 года назад

Thanks, I'm glad you enjoyed!

@RaiRojas 3 года назад

Thank you! Thank you! Thank you!

@tazzzaaah 4 года назад

Thank you for your information. I've just subscribed!

@TheRegularChef 4 года назад

No problem, I'm glad you enjoyed! Welcome to the channel!

@omniamagdy6210 2 года назад

So helpful thanks

@pthaloblue100 4 года назад

Five tries at getting that elusive oven spring. o_o Thanks for the tips, six may be my lucky number! :D

@claravale1756 3 года назад

Did it work?

@pthaloblue100 3 года назад

@@claravale1756 Yes! I finally had success on attempt number 7 and it's been fairly easy to repeat ever since then. Hang in there, eventually it all comes together.

@benmjt 2 года назад

@@pthaloblue100 What was the answer?

@pthaloblue100 2 года назад

@@benmjt Being more patient with my starter, letting it raise and fluff up more before I used it. :)

@alyssawilliams5814 3 года назад

Thank you for this video!! So informative :)

@thejacklynshow3436 4 года назад

love your videos!

@benfox9382 4 года назад

some great tips!

@shadowninja2508 4 года назад

Great now this video make me hungrey kek! The good crunchy taste and especially smell of fresh bread is just the best makes me feel alive. Only deltaparoel music can do the same to me. Sometime I combine the both of them, make me feel alive!