In this experiment You will see what results in the best oven spring for your bread comparing a hot and a cold oven. You will see 2 times exactly the same sourdough, just with a change in preheating of the oven.

The dough I made is exactly the same as in this video:    • The LAST Sourdough Bread Recipe You E...  . However, to create a more elastic dough I opted to increase the hydration level to around 80% (+ a little from the starter). This way the dough has more room to expand, it also makes dough handling a little more challenging. I did the regular bench kneading, followed by another set of lamination (   • How To Laminate Your Sourdough  ). Since the flour has around 15% protein, I opted for a doubling of the dough during the bulk fermentation.

Recipe for the dough:
- 700 grams of bread flour (15% protein)
- 100 grams of whole wheat flour
- 640 grams of water (80%)
- 160 grams of sourdough starter (20%)
- 16 grams of salt (2%)

Flour I am using:
Blog article on different flours in Germany: https://thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora
Mulino Padano 15% protein: https://thbrco.io/mulino-flour
Strong whole wheat flour: https://thbrco.io/whole-wheat-flour

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Support me/Merchandise:
Get my starter Bread Pitt: https://thbrco.io/my-starter
The bread themed T-Shirts/Hoodies I designed and wear: https://thbrco.io/bread-shirts-hoodies

Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton
Cooling rack: https://thbrco.io/cooling-rack
Digital kitchen scale: https://thbrco.io/kitchen-scale
Dough scraper: https://thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: https://thbrco.io/dutch-oven-glas-lid
Infrared thermometer: https://thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid
No stick spray (vegetable based): https://thbrco.io/non-stick-spray
Oven gloves: https://thbrco.io/oven-gloves
pH meter to check acidity: https://thbrco.io/ph-meter
Weck starter jars: https://thbrco.io/weck-jars

Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill
Discard starter bread: https://thbrco.io/discard-starter-bread
Fermentation time table: https://thbrco.io/fermentation-time-t...
Make a sourdough starter: https://thbrco.io/make-sourdough-starter
Make your starter more active: https://thbrco.io/more-active-starter
Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe

Chapters:
0:00 Intro
0:53 Autolysis
2:08 Feeding your starter
2:44 Kneading your dough
3:30 Bench kneading
3:56 Lamination
5:15 Dividing and preshaping
6:02 Baking without a dutch oven
7:20 Baking in a cold oven
11:05 Seasoning your dutch oven
11:32 Baking in a hot oven
12:30 Evaluation of the breads
16:43 The final verdict

#sourdough #baking