since this is very much what 99% of us did without needing some extra wasteful appliances the dude that made this video need a teeeny bit of climbing back down to earth
@thingsilove2266 it's supposed to be hot water, but I'm lazy and i do room temp water. It will boil in the oven anyway haha. Just be careful when opening the oven to check because you will be blasted with steam
@@peanutbutterBrisket99 howd you know it was a crime then, plus i don’t think you have to be a lawyer to know who did the crime you’re talking about lol
Baker here, can confirm. I used to preheat stones in the industrial oven we used because the steam function didn’t work, and when I introduced the bread I had to spill the water over the heated stones as to produce the steam. This video makes me remember those days :)
my dude, I remember the days where the boss wouldn't pay to fix the steam on the deck oven and being asked over and over again by customers, "Why do you have a large bucket of water beside the oven
@@skyesfallenxx if it works for you, I’m gonna have to try this trick next time! Domino’s is the only fast food pizza I like and I never really like the leftovers
@@xiii000 dominoes is so good. Admittedly, i think its because theyre aware they are a fast food pizza and they LOAD their pizza with salt and oil. By contrast, Papa Johns tries to be "real pizza" but just ends up being mostly tasteless cause...its still cheap quality pizza.
@@CasshernSinz1613 ughhhh I hate Papa Johns lmao. Yeah, that’s definitely why dominos is better and I don’t even mind. I do make it a point to not let myself order from there too often though
Thats a solid idea. I always just put the dough in a dutch oven, and leave the lid on for most of the bake (the lid comes off for the last 10 mins or so to darken the crust)
@inal572not really, I mean, I've never had the floor of an oven crack. If you have an exposed heating element don't do it, but I typically just throw 5-6 ice cubes right on the floor of the oven and it seems to work great
In culinary school, we had these big steam ovens, but they were being worked on when we got to baguettes, so we would just throw 4-5 ice cubes in the bottom of the oven before closing the door. IIRC the steam is only crucial during the first minute or so of baking while the crust develops
What I love the most about most of your videos is your description of each result isn't necessarily positive or negative, but instead just objectively describes the characteristics you get as your method changes. It lets us feel smarter and more invested by making the 'right' call for ourselves based on what we see and what we hear.
This is how to learn cooking for real. Not just being fixed to a recipe and end result to judge but really understanding what is causing the differences and how to use what you have learned to achieve what you wanted to create.
Also a great tip for bread rolls that got stale or bread in general. Splash it a little with water so the surface is wet but not soggy then just in the oven for a few minutes and the breadroll/bread is as good as new
You can also put a pan of water on the bottom rack of the oven if you're baking several loaves at once. I have an old no longer usable for bread loaf pan. I half fill it with ice water and put it in during preheat, then all the bread comes out shiny.😊
I was wondering, if I put the bread over a rack, and pour the water under the rack, and put it all in at once, will it have the same effect? Why do we have to put the water in during preheat? Wouldn’t all the steam escape when putting the bread in?
I love your channel because you don’t bake cakes and tell unnecessary stories about customers. You basically walk us through the cooking process. Thank you
@@Sammy-S Or you could have read her comment as giving an example of why she likes his stuff. You will notice that she did not name the channel she did not like. Get off your high horse.
for anyone who doesn’t have a dutch oven or a combo cooker, try putting around a cup or more (I use 1.5 cups for my bread recipe that requires 40 minutes at 450F) of boiling water into a cake pan right before putting the bread on the rack above on a sheet pan
Yeah figured it would be easy to just steam it that way. Like cheesecake in a water bath. Don’t know why he mentioned the Dutch oven other than it being the most consistent? Idk.
I could listen to Tom and Alan just chat back and forth. Their sense of humor is so perfect. Alan is like your friend that you havent seen in a while and you’re just catching up. Very homely, very relaxed, cheeky, instantly my fav talk show ❤
@@shitmultiverse1404 it would not melt almost instantly. It would melt fairly quickly but it would evaporate nearly as quick leading to an actually not soggy bread
Please make a RU-vid compilation of all of your shorts it would be so nice to listen to I love listening to you talking about baking it really helps with my sleep
In culinary school one of the many methods we learned (but an easy one) was just throwing ice in the bottom on the oven before you shut the door to bake! Perfect every time👌
This came out at a perfect time, I don't know why but I've been suddenly obsessed with baking bread now. I've got loaves and loaves of bread and I need to stop but I just can't
Great info all around. Steam benefits a lot of lean doughs like sourdough, baguettes, ciabatta etc. but it’s important to remember that steam is not needed for all breads (esp rich doughs like regular dinner rolls, milk bread, brioche, etc)
@@vicross2569 hi! No for a regular sandwich loaf bread it’s almost always not necessary. They typically are not that lean (usually contains more sugar, have something like eggs, milk, butter/fat in the dough.)
I miss baking bread at a grocery store 🥹💕 proofing, steaming, then baking the loafs and hearing the crust crackle and sing when you took it out of the oven was the highlight of my day lol
@@bouncedayI don’t have the current space/utensils needed for successful bread baking. I’m not able to cook much of anything at my current place, but hopefully that will change soon 🤞
I really love the science you break down to explain WHY a certain method or tip works. Once you understand what actually happens when you temper chocolate or swap whole eggs for a yolk only bake it allows the viewer to transfer that knowledge to other recipes. Thankyou!
if you don't have a dutch oven you can get a similar effect by placing a second baking tray in your oven on the rack below the bread's rack. preheat the oven and then after you add your bread, carefully pour a cup or two of water into that bottom tray. might need to tweak the water amount depending on what you're baking, and be sure to use a metal tray and not a glass or ceramic dish.
This does not change the fact that in Australia there are 48 million kangaroos and in Uruguay there are 3,457,380 inhabitants. So if the kangaroos decide to invade Uruguay, each Uruguayan will have to fight 14 kangaroos.
You could also paint the bread with egg before putting it in the oven, it might not get the exact effect but it creates a good crunch and looks very similar to the right bread
As a professional baker this is one of the most important things. You can do all your prep all your mixing all your rounding, etc. But if you don't steam the bread then it's just gonna come out like crap.
I've made a few dozen loaves of sourdough, and I prefer a denser and chewy bread with a thicker crust; the steamed bread in this reminds me of cheap grocery store French bread. Realistically mine is probably in the middle of these, as I bake in a preheated Dutch oven but with no water
This is what im talking about. A short 60 second video that teaches you something useful and cool. Ill definitely be heading over to watch your long form content though!
If you don't have a Dutch oven, you can throw a few ice cubes into the oven as you put the bread in. No more than 3. Put the bread in, throw in the ice, and quickly close the oven without slamming it.
I live in a rental flat and have only a fairly rubbish electrical oven. I got some advice from a baker who suggested to me using a dish of water on the bottom of the oven. It really helped with improving the texture of my bread.
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I use a stainless steel pot with a lid. It's held together by rivets and has no rubber or anything so its surprisingly good for the task. Also helps shape it nicely. Take the lid off about two thirds ish through baking and the crust comes out great. And it doubles as it's original purpose when its not baking bread!
Added note, within the dutch oven or cast iron casserole dish like this guy used, put a rameken with water instead of just an ice cube so the lower crumb expands just as evenly and less likely to get any possibly soggy bottoms
