Baking in Your Home Oven (PERFECT Bread & SAVE Money)

With this game changing trick you will bake the perfect bread in your home oven and save money since you don't have to buy expensive tools. The shown method works for both sourdough and yeast based doughs.

Chapters:
0:00 Intro
0:40 The role of steam
1:10 Inverted tray method
2:16 The full process
5:50 Limitations

#bread #sourdough

[Firewired]

You offering your book for free makes me want to buy it! You are one of few good YouTubers that everyone should support! Amazing content as always 🎉

[soundcreatorsheaven]

Thanks, actually an objectively useful and good video.

[deannakent]

I've been baking with sourdough off and on for 20-30 years but consistently now for about 6 years. Your "stiff starter" video came onto my feed and I gave it a try. Pleased to say my starter is improved. Lately I've baked a small loaf in a cereal bowl with matching bowl over for steam. A diy baking cloche. Baked in my toaster oven. Just enough fresh bread for my husband and I for one day. Making one loaf (200 grams flour) a day. Perfect. Thanks for inspiring me to switch up my game.

[grokiillarsen]

We´re so glad to have you back, Hendrik! :) And guys, I actually got to meet this super nice person in person! Buy his book, it´s amazing. Sharing people like this is SO worth supporting.

[themoderndaycottage]

I have been baking sourdough bread since I was three years old(with the help of my grandmother at that time), which means I have 43 years of experience as a sourdough baker. I learned something new while watching your informative video—thank you so much! ❤

My grandmother always kept a sweet stiff starter and a regular stiff starter in the refrigerator. She would start a new batch from the stiff starter at room temperature on the counter, usually the same day or for overnight loaves. She was an amazing woman.

Thank you for sharing your knowledge!❤

[MichaelLloyd]

I just bought the book. Your videos are some of the best I've seen on making bread.

I'm been using this method for a while now (from a past video of you) and really love it, it's easy, and with amazing results.
And the best part is, that we can bake more than one bread at a time!

[Regenerated]

Thank you for the video. I'm baking rye wheat bread in a form and always had the issue with a burned top. This setup with the inverted tray not preheated solved the issue. Been following you since the corona time and been learning a lot. Thank a lot.

[Cbbq]

Glad to see new content from you. Your diagrams are much improved. I have been using this method for over three years now with great results. Now my scoring and final shaping are still a work in progress. Greetings from Canada

[marianareis]

Very timely and thank you very much for the great tips. For the past year, I have perfected my sourdough starter and my bread making skills. My baking results have been mixed and the bake was the one skill, I felt, I needed to improve and master. I had 2 loaves in the fridge ready to bake and decided to give your method a try. It worked like a charm and I am pleased with the results. Your instructions are clear and no detail is missing. Thank you very much and happy baking.

[maverickthewonderdog]

I can’t stress how helpful this video and his book is! I open baked in my main oven the first time following another YouTube video and got an oaky loaf. I thought it was because the temp was too high and the crust formed before full spring. But turned out it was the fan! No one I’ve seen has ever stressed that before! So I moved to my lower oven which doesn’t have a fan and I got AMAZING oven spring! I guess the inverted tray helped too since when I took it out I heard a sizzling noise (?). Totally awesome video!

[ericwiltz]

I just started baking at the age of 66 yrs. I find it a very pleasurable activity, sour dough and baking. So many videos with different approaches. So, finding what I like and what works best. Thank you for the very informative presentation.

[veronicazarate]

Switched to a stone recently to reduce bake time. I was also having difficulty figuring out oven spring with my Dutch oven. I watched a video you made about temperature and steam, then I used the inverted tray this morning and my loaves are FINALLY nice and plump. Such a brilliant method- thank you!

[ashkanahmadi]

Thank you for the info. Very useful. What I do is put the dough in the oven on the pizza stone, then turn off the top element and keep the bottom element on only. This makes sure the water starts very hot and steaming from the bottom with no heat hitting the bread directly from above. After 20 min, I remove the water tray and turn on the top element to get some color on the bread and that's it. No need for the upside down tray.

[Sake]

Another video! This is great to show a friend that wants to start understanding baking better

Good to see you back!

[bryanonthecoast]

We miss you and your videos! And my goodness... those blisters on the crust. Beautiful!

[MelissaWarriorNotes]

I love your content so I saw you hadn’t put on a video in a while, and I was actually worried about you 😮!

I’m so glad to see you posting more ❤️🥖❤️🥖❤️🥖❤️🥖❤️🙏❤️

Your videos always make me smile and help me make better bread ❤️

[Parzoi]

U r the one of my favorite youtube bread bakers :)! I'm glad that I found your channel, I learned so much about gluten, yeast, sourdough. My Bread isnt perfect it improved A LOT by your infos etc! Keep goin bro!

[James-cccq]

I came to do the same thing with the inverted tray a while back because the heating element was too intense and burning the bread before it had baked -- but I was still having a problem with getting a good spring. Your comment on the fan I think is the insight I will take away! I figured it might be best to circulate the air but never thought that it would be removing the steam. I also don't use rocks but will have to look into that too. Good tips, thanks!

[Defendery]

Seit dem ich deine Videos gucke sind meine Brote so viel schöner geworden! Ich musste mir auch einfach dein Buch kaufen weil du mir so viele tolle Tipps gezeigt hast! Danke für alles .. durch deine Videos und die super entspannte stimme backe ich wieder jede Woche Brot für Freunde und Familie ♥️ Danke danke danke