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  • Writer's pictureEdwin Legaspi

Dough 13 - Oven Off Method

Updated: Feb 8


Crumb was pretty good. Still a little tight in the center. Another 8 out of 10 crumb I'd say.


Autolyse: 8hr 51 min

Bulk Ferment: 11 hr, 67-71°F, 100% growth

Cold Ferment: 6.5hr


500 flour /386 water /100 Starter /10 salt


Feb 2

8:00am fed starter. Mix water and flour

4:51pm mixing 100 stater 10 salt, 64°F

6:57pm 67°F

7:56pm 70°F

10:00pm 71°F bubbly gentle fold

11:11pm 68°F, just over 1qt in volume (perhaps 90% growth) and moved to cambro

Feb 3

3:00am folded, about 100% growth. Dough was looking good. Not stringy or soupy. Bubbly.

9:30am baked. I preheated the bottom of my Dutch oven on the stove. Got that to about 500°F. I preheated the oven to 525°F. When the oven reached 525°F I put the dough in the Dutch oven, covered it and turn the oven off. The oven was off for 10 minutes . After 10 minutes I turned the oven on to 450°F and baked with the cover on (30 min total time covered). Uncovered the Dutch oven and lowered the heat to 425 set for 30 minutes. After 15 minutes, I removed the bottom of the Dutch oven and placed the dough back in the oven by itself, parchment also removed. (This prevents the bottom of the bread from becoming too dark).

I can already tell that the oven off method hasn't affected the crumb/oven spring, because the belly isn't very pronounced.

Other than that, the ear looks good but the blisters are small.

Crumb is pretty good! I was hoping for more open but I'll take this. "Oven Off" is pretty good.

Next bake I want to try baking with the bottom of the Dutch oven being hot, the oven being hot, with steam, but the top of the oven at room temp. This will test the effect that radiant heat has on the loaf.

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