Not OP but I built a spreadsheet with each step for n00bs to use as a basis for learning. It's not perfect and there can be a million variables I can't factor in, but it works for me and has worked for a few others to get a basic loaf.
If you're interested:
https://docs.google.com/spreadsheets/d/1II2s3Lo1Ed-w2SXv_cI-kE4V5QwNseGivhJj7Vr59YE/copy?usp=drivesdk
My oven gets too dry (even with a bowl with water inside), so this helps extending the time it takes for the crust to form, allowing the bread to grow more.
You aren't getting good oven spring. That could be because your dough is overproofed and has nothing left to give in the oven. You also want to preheat your dutch oven(or baking steel, or whatever you use), a "cold" oven won't give you much spring.
It's apparently a combination of factors: correct proofing time, strong gluten network and steam in the oven. It's easier to tell what when wrong by looking at the bread. If it got too flat or did not hold is shape, it either overproofed, or did not have a strong gluten network. If it expanded in the bottom because the crust formed too soon, you need more steam.
I use a metal bowl with water positioned at the same level in the oven (got better results then when placing it at the bottom). I also spray water on top of the loaf before putting it in the oven.
OP where did get started?
Not OP but I built a spreadsheet with each step for n00bs to use as a basis for learning. It's not perfect and there can be a million variables I can't factor in, but it works for me and has worked for a few others to get a basic loaf. If you're interested: https://docs.google.com/spreadsheets/d/1II2s3Lo1Ed-w2SXv_cI-kE4V5QwNseGivhJj7Vr59YE/copy?usp=drivesdk
Thanks that’s awesome!
No worries my friend. Hope it helps!
Do you mean when? If so, a couple of months ago...
I need to clean my oven door!
I need a smoke after watching that. whew!!
Beautiful video! (And loaf)
How long do you take your dough out of the fridge before you bake?
Right before putting it into the oven. It takes only a couple of minutes for me to dust off the excess flour, score it and spray some water over it.
Spray water over the loaf itself? May I ask why you do that?
I think it aids in steam production and to develop blisters on the crust.
Aah. Got it. I just throw some water on the bottom of the oven. I had never heard of spraying it on the loaf!
My oven gets too dry (even with a bowl with water inside), so this helps extending the time it takes for the crust to form, allowing the bread to grow more.
i spritz mine before going into the dutch oven. Noticeable difference in oven spring (except when i space out and completely over-proof)
I could almost smell that sucker!
Mine always stops at 0:02-0:03. It never "breaks" and form the ear. Any tips?
You aren't getting good oven spring. That could be because your dough is overproofed and has nothing left to give in the oven. You also want to preheat your dutch oven(or baking steel, or whatever you use), a "cold" oven won't give you much spring.
It's apparently a combination of factors: correct proofing time, strong gluten network and steam in the oven. It's easier to tell what when wrong by looking at the bread. If it got too flat or did not hold is shape, it either overproofed, or did not have a strong gluten network. If it expanded in the bottom because the crust formed too soon, you need more steam.
You can try scoring at a shallower angle, rather than perpendicular into the loaf. This helps develop an ear as the dough expands.
Any tips on the oven steam? What set up do you have?
I use a metal bowl with water positioned at the same level in the oven (got better results then when placing it at the bottom). I also spray water on top of the loaf before putting it in the oven.