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This video is sponsored by Skillshare. More on that later in the video
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Experiment time! Today I'm going to test different baking vessels for your sourdough bread
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A cast iron pot, a Pyrex glass dish, and the lid of an enameled roaster. Which one is the best
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Hi, I'm Sune and I'm a food geek
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Today I'm going to see if it makes a difference what kind of vessel you cover your dough with when baking sourdough bread
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Some people, including myself, swear by cast iron. It has an excellent heat retention and it always gives me great oven spring
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But those things are heavy and they can also get a bit pricey too
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Another problem is that it's hard to find one that's very big, especially if you like the cigar-shaped type of bread
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So I decided to buy an Oblong Pyrex roaster and an enameled roaster and compare them to my trusty cast iron combo cooker and see what difference it makes
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Skillshare is an online learning community for creatives where millions come together to take the next step in their creative journey
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As a member, you get unlimited access to thousands of inspiring videos with hands-on projects and feedback from a community of millions
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When I first started out here on YouTube, I had never recorded video, and I didn't really know how to get started
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I joined Skillshare as a member and found some wonderful classes about how to record professional-looking video
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I also found some classes about how to edit video using Premiere Pro that were very helpful
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The last thing I didn't have any experience with was talking on camera
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I found a class by fellow YouTuber, Drog Jazza, where he went through how to relate to people through the camera
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I'm a lifelong learner, and my creative output is my motivation. Since you watch my channel, I think that may describe you as well
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The first thousand of my subscribers to click the link in the description will get a two-month free trial of premium membership so you can explore your creativity
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I'd like to thank Skillshare for sponsoring this video. The loaves that I'm baking today are 700 gram loaves with 80% bread flour and 20% rye flour
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The flour that I'm using is from a local mill called Coenby Mule. The hydration is 80% like in all of my experiments, so it's the dough that you know and love
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With regards to the baking, I will be baking at 260 degrees Celsius, 500 degrees Fahrenheit for 20 minutes
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Then I will uncover the bread, turn down the oven to 230 degrees Celsius, 450 degrees Fahrenheit, and bake until the bread is done
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usually around 20 minutes more. If you'd like to support the channel
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please buy some merch or use the links in the description for tools and ingredients or consider becoming a Patreon which I linking in the card above Thank you Those were the words This is the experience
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If you're interested in the formula for the bread, you can follow the link in the description or the card above
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I'm making all the dough together as there's no difference in the dough, only in the baking vessel
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First, I start out by mixing all the ingredients together until I have a pretty shaggy mess
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I let that rest for an hour and then I start bulk fermentation
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Planning to do three sets of stretch and folds with 30 minutes in between
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The first set of stretch and folds. The second set of stretch and folds
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and the third set of stretch and folds. Then I do a windowpane test to see if the gluten development is good
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and it is, so I move the dough to a bulking container to monitor the growth of the dough
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I put the dough in the proofer and let it grow 25%
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When it's grown, it's time to pre-shape the dough. After the dough is pre-shaped, I let it rest for 20 minutes on the counter
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I let the dough retard in the fridge for about 18 hours and then I preheat my oven to bake
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the bread. First I will bake in the cast iron cooker as that will need to heat with the oven
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I grab the dough out of the fridge, dust the bottom of the dough with rice flour to be able
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to easily get it off the peel. I score it
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and then I load it into the oven. After 20 minutes, I lift the top off and turn down the oven
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Wow, great oven spring. Cast iron rules. and here's how that looks out of the oven
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then the next dough that will be baked under the pyrex lid
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score it and then into the oven
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Then after 20 minutes I remove the Pyrex dish Hmm, great oven spring too, I guess Pyrex rules too
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And here it comes out of the oven. Then the dough that will be baked under the roaster lid
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And then I put it in the oven. And after 20 minutes, it's time for the big reveal
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Great oven spring too. Well, what do you know? And here it comes out of the oven
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Well, let's have a look at the crumb in these three breads. First, the cast iron baked bread
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Nice and well fermented crumb. Then the Pyrux baked bread
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It looks like a twin of the cast iron. Then the roaster baked bread
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A little bit less open crumb, but nothing major. Still looks good
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Well, ain't that a kicker. It doesn't seem like it makes much of a difference what you cover your dough with
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I love the Pyrex dish because you can watch your bread's oven spring live
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The enamel roaster is super light though, so if the weight of the vessel is an issue for you, it's a great choice
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In this case, I didn't use the bottom of the vessels and I placed the dough directly on
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my baking steel. I did this to have the covering vessel be the only variable, because the enamel roaster
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didn't come with a bottom, so you have to lower the bread into the pan, which in my
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experience is a bit dangerous and it can also deflate the bread if you're not super careful
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I hope you learned something today. See you next time
