This is how I bake sourdough WITHOUT a dutch oven | Baking Sourdough Bread for Beginners

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I often get asked how I bake sourdough bread without a dutch oven in my 40L convection oven.
Well, it wasn't easy, but once I figured out what the dough needs to have a great ovenspring, it's now easy.
Dutch oven is not a must in baking sourdough bread. Here's how I bake!
What's your baking set-up? Share in the comment section below.
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Hi, I'm Jenny. I'm a sourdough home bake from the Philippines.
Sourdough bread baking doesn't have to be as complicated as it appears to be. You can definitely bake delicious bread from home with a simple recipe, using the tools that you already have. No need for a dutch oven to bake delicious sourdough bread!
Follow along with the videos I shared here to learn how.
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Опубликовано:

26 июл 2024

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Комментарии : 50

@sagekiessling2608 9 месяцев назад

Thank you! All the other videos said they bought lava rocks and i dont really want to spend to much money on a new method if i might not like it. Thabk you for showing an alternative!

@wildlygoodsourdough 8 месяцев назад

I’m so glad this was helpful. I also have a lava rocks and I will give it another try to see if I can make it work. 😊

@charlescresap4451 9 месяцев назад

I cook my sourdough in 8" stainless steel dog water bowls from Dollartree, one on the top to keep the steam,. They cost $1.25 each. The dough rests, proofs and cooks in the other dog bowl. The dough is 2 cups of water, 1/2 cup of start, 4 cups of flour, 1 tsp salt, 2 hours for 6 turn and folds with 20 minutes rest for each. 12 to 24 hours fridge rest in the dog bowl then 20 minutes at 450 F covered with bowl 2 and 12 minutes uncovered. This makes 2 loaves. 4 dog bowls, $5.50 for 4 bowls and 2 loaves of bread.

@wildlygoodsourdough 8 месяцев назад

Thank you for sharing your recipe. I think I saw some people baking the same way you do. I hope to find a stainless steel bowl to fit my oven. What I love about open baking is it enables me to bake multiple breads at a time, even with a small oven.

@charlescresap4451 8 месяцев назад

I put 4 bowls in at a time.

@beltoftruth56 26 дней назад

My electric oven is fairly small I can do one , thanks for all the ideas

@rannadesai360 12 дней назад

Can you please elaborate the last part briefly? I didn’t understand the after 450f covered and 2and12 uncovered to rest!

@wildlygoodsourdough 10 дней назад

This oven is really small. But it had worked well until it stopped working. I now have a bigger oven, but I can bake only two loaves at a time. I have bought a small aluminum loaf pan to fit it in between the doughs for the steam. It's not enough steam because the door of the oven is all glass and it doesn't retain steam. What I do now is spritz the scored area of the loaf with water so it stays open and won't fuse or dry out.

@zacharysherry2910 3 месяца назад

Excellent!

@wildlygoodsourdough 3 месяца назад

Thank you! Cheers!

@yufers 5 месяцев назад

Ahhh! Adding the wheat bran to the top of the loaf is a great idea. I've been adding it to the mix which negatively affects the gluten strength. Never thought of doing it that way.

@wildlygoodsourdough 5 месяцев назад

Try separating the bran and scald it, leave it to soak overnight then mix it in with your salt aftsr adding the starter. It works great for me. It just adds a few steps on the process but worth it

@chrisblanc663 4 месяца назад

I just put my bread in a cast iron loaf pan, and put a wet bread pan over it for 45 minutes at 425 starting from a cold oven. I then take the “not so wet” pan off and add a minimum of 15 minutes to the bake time.

@wildlygoodsourdough 4 месяца назад

Sounds great! Is it working out well for you?

@chrisblanc663 4 месяца назад

@@wildlygoodsourdough it usually does. My kids like sandwiches, so having it in that shape is great, and just having the second pan keeping it relatively sealed gives it all the early moisture the loaf needs to rise.

@wildlygoodsourdough 10 дней назад

I'm glad it's working out for you. I haven't tried this method and am curious to see how that will improve my bake. Maybe it's a good topic for the next video.

@philochristos 3 месяца назад

Your bread looks good.

@wildlygoodsourdough 3 месяца назад

Hey, thank you! ❤️

@johnwalton287 9 месяцев назад

I use a very similar technique with the water spray and water pan in the oven, it’s a 1/3 rye 2/3 wheat flour bread

@wildlygoodsourdough 8 месяцев назад

Great to know. I prefer this method because I don’t want to spend on a dutch oven. I love breads with rye! ❤

@charliefrago1380 9 месяцев назад

wonderful oven spring; what hydration was the dough? I rarely get that kind of spring using a dutch oven, on parchment paper and a few ice cubes between the dutch oven and parchment.

@wildlygoodsourdough 8 месяцев назад

Hi. Thank you. As I remember it’s 80% and the recipe has 20% whole wheat. It’s kind of lose that’s why I had to spritz it with water. Three things you can try doing for better ovenspring - strengthen your starter, try a tighter shaping of your dough, or lower your hydration, try 70%.

@kantichaketpetch5491 10 месяцев назад

Hi😊 May I ask you some question. How often do you spray water into the oven during the bake ? And I heard you use a 5-min score technique but I saw you score the dough before placing it into the oven.Could you please explain more about the baking process. I’ve always been struggled with the baking process when I make sourdough😭.

@wildlygoodsourdough 8 месяцев назад

The frequency of spraying water into the dough depends on the recipe and how well I did the bulk fermentation of my dough. At 20 minute mark that my dough still did not open up or earlier than that and it is already dry and the score has fused, I’ll spray it with water and as needed. The 5-minute score I do when the dough really did not open up even when spraying with water. But often that is also because of issues I have with my dough (overproofed, not strong enough or starter issues). I hope I answered your questions and if you have more just shoot them my way. I’m also sorry for just replying just now, literally just saw your comment.

@chiseen 2 месяца назад

What did you mean by a 5 min score? Also where did you buy that black container that you put your dough in? Thank you

@wildlygoodsourdough 2 месяца назад

Hi. 5-minute score is when you go in for another score or run your blade in the same spot where you made the score. I do this maybe 5-7 minites after I put the bread in the oven or when it becomes puffy but did not really open up. The black container is from Shopee (an online shop in Philippines, just like Amazon). It’s a cast iron skillet

@anna.nadiryan 7 месяцев назад

Was your pan preheated in the oven before you put loaf into it or you put the loaf when the pan was roomtemperature on counter and then placed it in the oven?

@wildlygoodsourdough 7 месяцев назад

I preheat my pan, then I place my loaf in the pan after the preheat period. Hope this helps.

@halcyvonne7107 14 дней назад

Hii, May I know your oven capacity in Liters and what diameter of your iron cast pan? Thank you!

@wildlygoodsourdough 14 дней назад

This oven is now busyed but if I remember it right, it’s 40 L and the cast iron is 8 inches. I now have a new oven that’s much bigger and because I haven’t been baking much, I have not found a way to perfect my open baking method. But I will upload an update soon.

@aqsakanwal8837 4 месяца назад

Hello, what temperature did u bake at? Is it an electric oven? And also, what is the recipe

@wildlygoodsourdough 4 месяца назад

Hi. It’s a home oven, no steam type oven. I’m not sure about the oven temperature but I set it at the highest temp it could go. The recipe is below: 20% whole wheat flour, 80% bread flour, 80% water, 20% starter, 2% salt.

@victoriaachkar9684 Месяц назад

How many degrees Celsius to cook ?

@wildlygoodsourdough Месяц назад

Hi. last time I measured between 200-220 degrees only. But it bakes my bread at 45 minutes total.

@ThiNguyen-ph2ub 10 месяцев назад

Hello! What is the temperature of the oven?

@wildlygoodsourdough 8 месяцев назад

Hi. I did not measure but it is the hottest my oven can go.

@mrgreenbudz37 Месяц назад

unfortunately, this method only works in electric ovens as gas ovens have vents and let the steam escape which is a bummer as I am tired of lifting two Dutch Ovens in and out.

@wildlygoodsourdough Месяц назад

Hi. I know people from a sourdough community who said they’re using gas ovens and can still open bake. Have you tried open baking but spraying water on your dough? Honestly my oven has poor steam and heat retention. I’m baking at only 200 degrees. I just have to respray the area where I scored my dough so it opens up. Otherwise, it just won’t.

@mrgreenbudz37 Месяц назад

@@wildlygoodsourdough Hi, no I haven't tried as I have a gas oven and after reading many posts saying you really can't I didn't want to waste a loaf of dough. I am just using two Dutch Ovens at a time for now Maybe next winter I will look for a used double electric wall oven so I can say bake 8 at a time then. In the meantime, I am just working on refining my bread baking and scoring.

@wildlygoodsourdough 10 дней назад

I am pro using what you have then use the rest of your resources unto other aspects of the baking process. I hope you get that oven that you like though.

@jasminromero6945 Месяц назад

Hi! What’s your sourdough recipe? I tried the popular ones and they have not worked for me well, since there are issues with the fermentation.

@wildlygoodsourdough Месяц назад

My go-to sorudough recipe is 20% whole wheat, 80% bread flour, 80% water, 20% starter, 2% salt. There are other recipes I shared in my instagram - @wildlygoodsourdough.

@jasminromero6945 Месяц назад

@@wildlygoodsourdough thanks! will check it out. have you ever made sourdough bread in a bread pan, with another bread pan on top of it to mimic a dutch oven? just want to know if this has ever worked for you.

@wildlygoodsourdough 10 дней назад

Hi, just reading your response now. I've been offline a lot because of family matters. Now, I'm back and happy to jump on here. I have not tried doing that method, but I'll see how the bake will differ from open baking. Might be a good subject for next video.

@user-ve4xh9hf1e 21 день назад

I put a microfiber hand towel on the bottom catch pan of my Breville Smart oven and soak it with a cup of hot water from my coffee maker before starting the pre heat. Once my oven is heated, I stick my unscored sour dough into the oven and use the 5-minute score method. The hand towel stays wet all the way through the 5 plus 15 minutes steam time. I conclude that the final shaping and proofing time plays a big role in the oven spring and ear formation. A deep shallow angle score will not form an ear with an over proofed dough because it won't have a good oven spring.

@wildlygoodsourdough 16 дней назад

Hi. I find that microfiber material can burn with the heat of the oven even if you soak it. The heat can dry it up and it can burn inside your oven. I stopped using that method because it could be dangerous. I agree that the bulk fermentation time is important in oven spring and ear formation. Another factor is enough steam because the crust can dry up and fuse your scored area quickly without it. And most of the time there'll be no ear if the dough is overproofed.

@user-ve4xh9hf1e 16 дней назад

@@wildlygoodsourdough yup, you are right. The ear formed when I got my proofing time down. I've been using a Dutch oven without any ice to form an ear. I don't use the microfiber cloth anymore. Your video was instrumental in taking me to the next level. Thank you for sharing your experience.

@wildlygoodsourdough 10 дней назад

That's great to hear. I'm also learning from bread makers. So glad that my video was helpful :)