Can you save electricity by baking low-hydration sourdough? | Foodgeek

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Can you save electricity by baking low-hydration bread in a shorter time? This is what this experiment will uncover.
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#experimenttime #lowhydration #saveelectricity

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Опубликовано:

27 июл 2024

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Комментарии : 74

@MyChilepepper Год назад

I usually bake mine for 40 minutes, turn the oven off and let it sit in for another 10 minutes to crispy with the residual heat. Thank you for all your experiments Sune. I sure learn some new ideas. My question: what do you do with all the experimental breads?

@jmcasler1512 Год назад

Where’s the measure of actual electricity use? A kWh measurement of the full bake including the preheating would be needed to answer the question in the title.

@mattymattffs Год назад

Yes, please test with higher hydration! I usually do 75ish and with love to know the results. I think lower hydration at higher temp will burn. That's been my experience at least

@barrychambers4047 Год назад

Interesting! I think it would have been a good addition to have gotten an internal bread temperature after the bakes.

@ElainesCustomCards Год назад

I don’t worry too much about the extra electricity cost in the winter. When I’m done baking my bread, I leave the oven door open so that the oven heat warms up my kitchen. Thus I have no wasted electricity! I like my bread with a dark crust.

@bjorn_ Год назад

Bake smaller (buns) or less thick (baguettes) instead of bread to get a thoroughly baked result quicker … or bake more when having a hot oven … or bake before or after using the oven for cooking or baking something else than bread.

@Nivlaek5thAge Год назад

Dude. Commodore 64. The best of days. Love your work. Thank you!

@Foodgeek Год назад

That 64 is what started my career as a developer :D

@pbrezny Год назад

Great experiment Sune! ;) Definitely replicate for high hydration!

@vitorpacela665 Год назад

lower hidration at a higher temperature seems like an interesting experiment!

@SuperDavidEF Год назад

I would love to see an experiment baking lower hydration bread at higher temps but I'm afraid the problem of uncooked crumb would be even worse, because the outside can be done while the inside isn't yet and there's a danger of actually burning the crust.

@leiferickson3183 Год назад

Awesome video as usual! I too am a fan of the darkest bake - I cook mine for 50 minutes total: 10 minutes at 500F (260C), then 15 Minutes at 440F (226C) (Still covered) and then 25 minutes uncovered at 440(226C). Please note that if your furnace is running as mine is here in Minnesota (it is 12F, -11C outdoors currently) that this oven heat will simply spread through your house reducing your furnaces heating load - essentially zero waste ;-)

@Foodgeek Год назад

I don't have a thermostat, and the heat stays inside my oven. I can put my hand on the glass as it's baking 😊

@larsbreumhansen7516 Год назад

@Foodgeek Hey Sune! Sorry to be pedantic but, if you have a normal radiator with warm water flowing through it (like 99% of people in Denmark), you have a thermostat. It's just not a temperature you set it at, but a scale from 0-5 or similar, dependent on your model. Also the heat in your oven will go to your house eventually. The fact that it stays in your oven while you bake, means the oven uses less energy overall but the heat will go to your house, or your oven would stay forever at 230 degrees. If the heat generated by your oven costs more than the same amount of energy produced at the power plant (or whatever heats your house) that heats the water in your radiator, then you save money by baking your bread less. Hope this makes sense, and thank you for the awesome videos :)

@Foodgeek Год назад

@@larsbreumhansen7516 It's more like 66% that has fjernvarme. But yes, I meant a way to set the temperature because if your oven heats your house when you bake, and the radiators don't turn down to compensate, you will have just heated your house to a higher temperature. I do have an "automated" handle on one of my radiators because I want to keep the temperature stable in the room where I 3D print :)

@larsbreumhansen7516 Год назад

@Foodgeek even if you don't have "fjernvarme", most people still have warm water radiators. Those people just burn, wood pellets, methane or oil to heat the water (or smth else). And your radiators do turn down to compensate, but temperature regulation is a slow process. Meaning it takes time to heat and cool a house. Let's say you want your room at 20 degrees c. Then when you cook it might go to 25. When the thermostat senses it has gone above 20, it will stop pumping as much hot water to that room. But first it takes time to move the current water in the radiator away, then it takes time for the room to cool. Then when your room has gone below 20, it will start pumping more warm water to the room. Again it takes time to move the new water to that radiator, and again time to reheat the room. Meaning the actual temperature might go down to 17 degrees. This is called oscillations, which is hard to avoid with slow processes. What I have described is a basic PI or PID regulator. To sum up, the energy generated by your oven is used to heat your house. When the thermostat senses that, the regulator will signal that less energy is needed in the house. This is of course not a 1:1 compensation as all energy transfer incurs some loss, but probably pretty close. The only heaters I have seen without some type of regulator are electric moveable space heaters. Like they use outdoor at restaurants. They just provide a constant effect. Hope this made sense for everyone :)

@larsbreumhansen7516 Год назад

@Foodgeek oh sorry misread your reply. We are in agreement haha. Please ignore my previous reply haha. I'll keep it there if someone likes PID regulators 😅

@slipper171 Год назад

Wow... I remember having a Commodore 64!

@katherinemaas6712 Год назад

Excellent and very practical experiment. Yes, please do it with higher hydration!!

@billjoyce Год назад

When camping I bake bread in a large toaster oven (countertop oven) that can toast six slices of bread. I realized I could use a similar toaster oven in the house and it uses less electricity than the large oven, so now I do that when possible. In hot weather I move the toaster oven outside. Not all Dutch ovens and pans can fit in such a toaster oven. I am in the USA and such toaster ovens are easy to find, plus we camp in a motorhome (caravan) with electricity available in most camping spots.

@joannestretch Год назад

i do mine at 25 min with cover and 15 min without cover, just perfect for me but higher hydration at 75% awesome experiment, ty for doing that

@ericptak307 Год назад

I don't remember if you've done it yet, but I would like to see how varying the hydration affects bake time. Bake a loaf at 60%, 65%, 70%, and either 55% or 75%, and have everything else the same. I would imagine that the higher hydration loaves would need more bake time, but is there really that much of a difference?

@whiteshadowfare Год назад

New subscriber, just enjoy your personality and the information you have shared is very helpful and informational. Keep up the great content

@Foodgeek Год назад

Thank you ❤️

@saidalisamed7042 Год назад

You can experiment with same amount of dough but this time stretch it thinner like baguette.shape and you wouldn't need any more than 20 to 24 minutes to fully bake the loaf.

@saidalisamed7042 Год назад

40 minutes is there for a reason because at 200+ C baking temp,, it needs time to cook completely through the crumb of the bread. Anything early means under baked bread. You can only decrease bake time IF tickness of the loaf is half of the standard loaf size. Example is baguette where bake time is around 20 or 25 mins because it is stretch thinner than normal loafs therefore doesn't need 40 minutes for oven tempt to enter the very centre of the crumb.

@Foodgeek Год назад

The 20 minute bread was baked through 😊

@simplybeautifulsourdough8920 Год назад

I kept thinking of what a time consuming video this was for you to make! Looks like you almost spent as much time kneading as you did baking four different loaves. 🤣

@Foodgeek Год назад

I like kneading 🤣😂 I could have used all-purpose flour and I could have probably s&f'd it 🤣

@karenbrooks3765 Год назад

Hey Sune as you know I love your channel. Can you please do a timing test comparing Dutch oven and open bake please? I know you've already done the different vessels but yes, the cost of electricity is outrageous.

@rdg4569 Год назад

I doubt that this makes much of a difference. However, you can easily save electricity by baking a second cold-retarded bread immediately after the first one. This basically halves the electricity for pre-heating the oven by two as the two breads ‚share‘ the pre-heating. By the way, Tom from the Sourdough Journey Channel did precise experiments on different types of baking bread (including starting with a cold oven) and found minimal differences in the baking times. Bake larger breads, more breads in a row, or use the remaining heat in the oven for purposes like drying fruit, etc. By the way, if you heat your home by electricity you don‘t need to care about this at all, at least in wintertime.

@hhmodoc Год назад

Cool video! Do you have a video testing different kinds of bannetons? Woodpulp vs Rattan vs plastic etc, linen lined vs not etc. Thanks!

@katekramer7679 Год назад

1:41 "Depending on what you use you may be able to mix the dough with 50% or even 50% hydration" Wait what?

@Foodgeek Год назад

It was supposed so say 55% or even 50% 😊

@sharins2265 Год назад

Thank you ! Have you ever added some butter in the dough ?

@danielefajner4088 Год назад

Very interesting video, many thanks. I've found in an italian book by Fulvio Marino that you can gelatinize ( cooking it with some water ) in advance the rye flour to increase the dough strength. Have you ever tried ?

@krzysztofkwiecinski148 Год назад

Maybe You could measure energy consumption required to bake first loaf(with preheating ocen), and compare it with additional energy used to bake more loaves (in already preheated oven)?

@mattmallecoccio8378 Год назад

I say try a higher temp for less time. I would really like to know how high of a temp can speed up cook time

@jklphoto Год назад

Hmm, it seems like hydration AND mass would factor into "doneness". Perhaps if you repeat this test with higher hydration, you will add an objective measure. Like dough temperature. Thumping the loaf is too subjective.

@katekramer7679 Год назад

40 minutes looks great to me! I'm not a fan of the super dark, hard crusts.

@Earthling3996 Год назад

I would love to know if high hydration dough would require a longer baking time than a low hydration dough!

@kyriestrange Год назад

Hi Sune, how long did you bake in the iron? Is it still 20min at 160, then turn down? With lid off? So the 20min one virtually wasn't cooked with the lid off? Thanks

@wallyfandrich3869 Год назад

You hypothesize that baking at higher temperatures may reduce baking time; I’n not an electrical engineer but zi assume using a higher temp also increases electrical usage thereby negating any savings of a shorter baking period?

@sibelle1 Год назад

So sad. During cutting the bread, the music is so loud that I could not hear the crust! Please, let us enjoy the sound of cutting!

@Foodgeek Год назад

That's a good point 😊

@isabelab6851 Год назад

This is a great experiment…but… My baking is fairly energy efficient . I use my Breville oven which is much smaller but fits my challenger just fine…and I make great bread without having to use the large oven. (My big oven is storage space 😱🤣🤣🤣

@soniacosgrove Год назад

Great experiment! Thank you for sharing. I may have missed it, but wondering approx what the weight of your doughs are before baking?

@Foodgeek Год назад

700 grams 😊

@soniacosgrove Год назад

@@Foodgeek Thank you!

@scottmcginn2169 Год назад

that 20 minute one looks like supermarket "Sourdough"

@katekramer7679 Год назад

That's true for some stores! I actually like a lighter crust. I wonder if a lower temp (maybe 400F) for a longer time would result in that lighter crust without the uncooked interior.

@Foodgeek Год назад

Kate, I find just baking with the lid on for the entire bake at 230C/450F will get you a light and thing crust 😊

@katekramer7679 Год назад

@@Foodgeek Hot tip, thanks!

@joestubbs3138 Год назад

Hi Sune - I have a gas oven so the heat source is only at the bottom - so no all round heat as electric ovens can have, therefore I pre-heat my Top and Bottom Dutch Oven for about 10min on the gas hobs before baking the loaves in the Dutch Oven inside the Gas Oven which has been pre-heated for 20min Cooking time - 20min lid-on 20min lid off - methinks this saves on gas consumption I have yet to bake a loaf totally in the Dutch Oven on the Gas Hob - has anyone tried this method ...joe

@feedrdev Год назад

Interesting! I wasn't clear how long each loaf was baked with / without the lid. Half the time?

@Foodgeek Год назад

Yes, so that you use it with two-stage baking when you're baking more than one loaf at a time 😊

@Yoda63 Год назад

I bet the lightly baked loaves would work great for making toast or griddled sandwiches!

@isabelab6851 Год назад

Interesting idea…it would brown in the panini press

@Yoda63 Год назад

@@isabelab6851 yes and a hard crust makes sammies hard to eat!

@jamesm6830 Год назад

I saw on twitter today somebody who baked their loaves without preheating the oven. They baked for longer but the results were pretty much identical and obviously saved loads of electricity. Could you try this?

@Foodgeek Год назад

Bake sourdough from cold oven? | Save electricity | Foodgeek Baking ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Y8EzHYxEpgs.html

@jamesm6830 Год назад

@@Foodgeek Amazing, tbh im not surprised you've already tried this. Thanks so much.

@charliefrago1380 Год назад

no stretch and fold, coil folds, lamenation? just heavy kneading, rest and then preshape/ shape. is that new or just because of lower hydration? I generally use AP flour so usually lower (65-70) hydration.

@SuperDavidEF Год назад

Stretch-and-folds, coil-folds, and/or laminations are used to REPLACE kneading, actually. So the kneading is all that is required for gluten development. Most recipes that call for kneading would say to let the dough bulk ferment for a while (usually doubling in size) then punch down and shape, and final rise before baking. This is what he did in the video, except he only let it bulk ferment to a 25% increase instead of doubling. It does feel strange to me to watch him knead it and put it in the container straight away, but that's because he usually doesn't perform any kneading at all to begin with.

@hairstoyou7248 Год назад

Love watching , but that music makes me sleepy

@hairstoyou7248 Год назад

I know where the mute button isI case many disagree

@Todwop Год назад

I’ve been having big issues with my bread recently, where my bread had been spreading out as it goes into my Dutch oven and end up quite flat with a dense right crumb, could that be a result of me under proofing? I’m not too sure what else it could be and it’s driving me mad!

@Foodgeek Год назад

Two things come to mind: over proofing or a sluggish starter. How much does your starter grow when you feed it, and is it slower to rise then usually? 😊

@Todwop Год назад

@@Foodgeek thank you so much for taking the time to reply! My starter has been pretty consistent for a while now, it usually doubles in size (depending on the temperature of my kitchen) within a few hours of feeding. I can’t be much more specific as I’m not good for tracking the time 😅 I do wonder if I’m over proofing though, as I’ve left my dough sit in the banneton for a little over an hour on my counter after final shaping, before baking. Could that be my issue? I see that you refrigerate yours after final shaping to stop fermentation! Or would my issue come from the proofing stage before the first shaping possibly! Thank you again! 😄

@Foodgeek Год назад

How much do you let the dough grow during bulk? 😊

@elizabethyuval1127 Год назад

Why do we stretch and fold four times? Why not three or five or six?

@Foodgeek Год назад

Or 0? I do that a lot, but I usually do 3 🤣

@elizabethyuval9876 Год назад

Unkind and uncalled for

@momma636 Год назад

@@timtyndall4025 #1 prices on bread! #2 The taste! No storebought bread tastes as good as a homemade. And bakerybread are even more expensive than the ones from a supermarket. You can easily make 4-6 loafs at home for the price of one loaf from a store or a bakery. I think it´s the same in Denmark as here in Sweden