Open Baking Tutorial / How I Bake 12 Sourdough Loaves In My Home Oven

My most requested content is around open baking in my electric home oven! I have put off investing in a $4-9K bread oven for almost a year now and have managed to up my production by getting creative. I currently bake 6 full size artisan loaves on two baking steels, 10 minis, or 12 sandwich shaped loaves! I love to offer a mix for bread drops and markets! This week I was able to take 42 full size loaves and 23 minis to my market along with a number of other baked goods! What you'll need: A Baking Steel Plus: https://bakingsteel.com/crustycravings. Code "CrustyCravings" get you 10% off! Open Baking Essentials: https://amzn.to/3Qf3hep. You will need an electric kettle or way to boil water, parchment paper, lava rocks, a cast iron skillet that you don't mind ruining, a bread lame, a mist bottle, and a pizza peel Lanon Gloves: https://www.lanonpro.com/crustycravings. Code "CrustyCravings" gets you 15% off! Pans I use for loaf pans: https://amzn.to/3QeNHzl My Process; -Preheat baking steel(s) and lava rocks for 1 hour on 490F (if doing loaf pan shaped loaves, just preheat the lava rocks) -After an hour, start prepping all of your loaves on individual parchment paper slips to go in the oven (score them) and boil water in your electric kettle. I line all of my pans with parchment paper slips to prevent sticking (since it's stainless steel) -Once the water is boiled, slide all of your loaves into the oven with a large cutting board or pizza peel -Cover the glass of your oven with a towel -Pour boiled water over the lava rocks until the pan is full -Quickly shut the door! I turn down my oven to 450F and bake for 22 minutes -I then take out the lava rocks, rotate my loaves from top to bottom and front to back so they evenly brown (some ovens have hot spots) -Bake for another 20-22 minutes until the loaves have reached an internal temp of 200-210F! Please note that every oven is different and if you are finding your loaves are sealing prematurely, it may be a steam issue or that your oven runs too hot. If you find your loaves are browning prematurely, you will need to experiment with the oven temp or cover with foil to prevent too much browning! If you have a gas oven, this method will be a LOT harder since gas ovens do not trap steam in the same way!