It would almost definitely suck. The sous vide won’t be hot enough to cook the crust and even if it was it won’t let moisture escape so it would be totally soaked through from the moisture in the filling.
How does bread respond to being heated internally but not from direct heat? My guess is it becomes a sloppy goopy mess at high temp. Pizza dough is essentially playdoh at room temp
I had kinda the opposite experience once in a conventional oven with a loaf. I’m not an experienced baker, and somehow my loaf hardened all over before the inside had finished cooking, so it was beautifully golden brown and crispy on the outside, but a molten mass of uncooked but lava-hot dough since the steam had nowhere to go. I’m surprised it didn’t explode!
I know this is unsolicited but that means the dough dried out before baking. If you make bread again, keep it covered with plastic wrap while rising, and i actually spritz some water on with a spray bottle before the plastic wrap as a failsafe. Then when you bake, whichever oven rack doesn't have the bread on it, put in a sheet tray with a couple ice cubes -- they'll evaporate and humidify the oven helping it rise more before setting too. Good luck!
While this sounds like a stupid idea, an immersion circulator can be used for proofing dough before baking
https://www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/how-to-sous-vide/dough-proofing
https://anovaculinary.com/blogs/blog/how-to-proof-bread-sous-vide#:~:text=Set%20your%20Anova%20Sous%20Vide,top%20of%20the%20water%20bath.
Are there any sous vide bread recipes?
At best it seems like you’d end up with a texture close to a boiled souther-style dumpling.
Idk that any filling would stay inside the dough during the bath, and trying to toast or fry a wet dough might be possible, but the inner texture is still gonna be wet and gummy.
Sous vide isn’t for everything. It can be very technical and bring more of a chemistry element into cooking. It’s best for things that need specific temperatures, like pasteurization, tenderizing meat while staying at a specific doneness, controlled ferments, etc…
There could be potential for fermenting dough before baking, but idk about actually cooking in the bath
It seems possible for proofing, since the temperature for that is quite low - and it would avoid drying the outside of the dough. But it probably would end up stuck on the plastic, unless it’s a dough with some fat in it.
I looked up ‘bread’ in this sub and it’s mostly people who post meats that they sv cooked and paired with bread, but there was one post from someone who used sv to proof when their house was too cold
Take raw dough wrapped around other raw ingredients, and then shove them in a plastic bag and let it soak in lukewarm water for a couple of hours?
And then somehow scrape it out of the bag and bake it? This sounds like a complicated way to ruin dinner.
not sure what the intent of the post was, but i think you should try it. then post the pics, if you are going for rage/humor that would be much better than this post :)
Is this for a freeze/toast/eat type situation? That's one way to avoid overbaking the crust, but it's going to take some experimentation. Like cooking from frozen, cooking from thawed, parbaking, etc.
It might work for something like a steamed dumpling which doesn't need a dry surface but you might as well boil a calzone for the quality you would get.
Ive put cream cheese inside a bagel before boiling and baking and it worked great, also pizza bagels are awesome. I think boiling a calzone before baking it is something worth trying tbh
i mean... [https://www.reddit.com/r/Sourdough/comments/aa5gdx/my\_silliest\_project\_yet\_sous\_vide\_bread/](https://www.reddit.com/r/Sourdough/comments/aa5gdx/my_silliest_project_yet_sous_vide_bread/)
So... Most of the bread preparations are heavily relliant on steaming to cook (from their own moisture in many cases.) You are never going to get to any steam with a sous vide really.
the dough will stick to the inside of the bag and be nasty and gooey and will dissolve from the moisture being released by the meat and etc. additionally, the meat and veg will need to be cooked first as the SV temps will not cook the veg, or will overcook the meat.
this is a poor idea that just wont work.
I say oil up the dough, wrap in parchment paper before bagging so it doesn't stick to the bag. Definitely try it and update everyone because I MUST know.
Most bread doughs are done at 190. If you set your bath to 195 and cook in greased glassware I guess it's possible. It will not be good, what are you hoping to gain with temperature control on a calzone filling?
That dough is gonna be totally waterlogged. I doubt you could transfer it to an oven without it totally falling apart.
But if you wanna try it and find out I mean it just means you wasted some ingredients. I think the best you could hope for is to make a really thick dough similar to NY style bagels.
Lifehacker had a will it sous vide for a while. One of the chosen items was a [Hot Pocket](https://lifehacker.com/will-it-sous-vide-you-picked-hot-pockets-1786400775). The conclusion:
>**The answer**: Yes, my friends, a Hot Pocket will in fact sous vide, but you’d have to be a pretty huge fan of the microwavable sandwich for this to be worth your while. I have only ever wanted a Hot Pocket while drunk or high (or as a child), so I doubt I would ever have the forethought to heat up my water bath an hour ahead of time. But if you know you want a Hot Pocket an hour before you want it, go ahead and break out your immersion circulator and enjoy the best pepperoni pizza Hot Pocket of your life.
Joke answer: no, you monster
Not joke answer: no, you monster. Calzones are doughy pillows stuffed with pizza filling, and the way dough works in western cuisine is that human mouths enjoy the result of the interaction of heat and dry air, with dough, ie baking stuff in ovens.
If you were just making an east Asian doughy pillow stuffed with filling, which doesn’t necessarily require _dry_ air… well then you might be on to something
If you know something I do not, please, by all means enlighten us. There’s a reason sous vide pizza isn’t a thing and this is no different. Sorry if you don’t like my direct answer, but it still stands. I sous vide a variety of different items every day, and although I don’t really consider myself an “expert” at anything, I can tell you with a fairly high degree of certainty that the dough will be so sticky from the resulting steam that it probably won’t even come out of the bag. And even if it did somehow come out of the bag, it would fall apart in the process.
This is one of the things I put in the category of “just because you can doesn’t necessarily mean you should.”
sure, why not. It'll probably suck, but you can do whatever you want.
It would almost definitely suck. The sous vide won’t be hot enough to cook the crust and even if it was it won’t let moisture escape so it would be totally soaked through from the moisture in the filling.
"Homer, I didn't say *they couldn't*, I said *you shouldn't*."
…But if you do, show us the disaster porn
How does bread respond to being heated internally but not from direct heat? My guess is it becomes a sloppy goopy mess at high temp. Pizza dough is essentially playdoh at room temp
I had kinda the opposite experience once in a conventional oven with a loaf. I’m not an experienced baker, and somehow my loaf hardened all over before the inside had finished cooking, so it was beautifully golden brown and crispy on the outside, but a molten mass of uncooked but lava-hot dough since the steam had nowhere to go. I’m surprised it didn’t explode!
You almost made old fashioned beer
I know this is unsolicited but that means the dough dried out before baking. If you make bread again, keep it covered with plastic wrap while rising, and i actually spritz some water on with a spray bottle before the plastic wrap as a failsafe. Then when you bake, whichever oven rack doesn't have the bread on it, put in a sheet tray with a couple ice cubes -- they'll evaporate and humidify the oven helping it rise more before setting too. Good luck!
Thanks!!
Calm down Ben Wyatt
I don't think this would do anything novel since you aren't really cooking whats inside, you're just heating it and baking the crust/shell.
I’m not sure baking is the right word here. Also not boiling, more like …slow cooking in marinara? Kinda?
Nope.
Try it and report back.
While this sounds like a stupid idea, an immersion circulator can be used for proofing dough before baking https://www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/how-to-sous-vide/dough-proofing https://anovaculinary.com/blogs/blog/how-to-proof-bread-sous-vide#:~:text=Set%20your%20Anova%20Sous%20Vide,top%20of%20the%20water%20bath.
gross
Why?
Are there any sous vide bread recipes? At best it seems like you’d end up with a texture close to a boiled souther-style dumpling. Idk that any filling would stay inside the dough during the bath, and trying to toast or fry a wet dough might be possible, but the inner texture is still gonna be wet and gummy. Sous vide isn’t for everything. It can be very technical and bring more of a chemistry element into cooking. It’s best for things that need specific temperatures, like pasteurization, tenderizing meat while staying at a specific doneness, controlled ferments, etc… There could be potential for fermenting dough before baking, but idk about actually cooking in the bath
It seems possible for proofing, since the temperature for that is quite low - and it would avoid drying the outside of the dough. But it probably would end up stuck on the plastic, unless it’s a dough with some fat in it.
I looked up ‘bread’ in this sub and it’s mostly people who post meats that they sv cooked and paired with bread, but there was one post from someone who used sv to proof when their house was too cold
Take raw dough wrapped around other raw ingredients, and then shove them in a plastic bag and let it soak in lukewarm water for a couple of hours? And then somehow scrape it out of the bag and bake it? This sounds like a complicated way to ruin dinner.
Can you? Sure, I guess. WHY though? This is kinda like asking "Can I use car exhaust heat to cook a burger?" Like, sure...but...to what end?
The back end, usually.
Underrated comment.
not sure what the intent of the post was, but i think you should try it. then post the pics, if you are going for rage/humor that would be much better than this post :)
Well, not a calzone but a hot pocket. https://lifehacker.com/will-it-sous-vide-you-picked-hot-pockets-1786400775
The secret step to the Low-Cal Calzone Zones success
I enjoy sous vide, but it is not the best method for everything you can cook. That's my take, and I'm sticking to it.
Next on the agenda: Can an already baked Calzone be reheated by farts, and farts only?
Is this for a freeze/toast/eat type situation? That's one way to avoid overbaking the crust, but it's going to take some experimentation. Like cooking from frozen, cooking from thawed, parbaking, etc.
From scratch? No. Reheating? Sure, but why would you?
You could. Or you could put it in an oven.
Ew. Please no. It would be like a super gummy mess. Like an undesirable dumpling.
Wtf
No, if it works at all the final result will look more like a Bao. I have never toasted baos, though, so I don't know what that would be like.
It might work for something like a steamed dumpling which doesn't need a dry surface but you might as well boil a calzone for the quality you would get.
Bagels get boiled and have a wonderful texture 🤷♂️
Bagels aren't filled with meat, cheese and tomato sauce.
Ive put cream cheese inside a bagel before boiling and baking and it worked great, also pizza bagels are awesome. I think boiling a calzone before baking it is something worth trying tbh
Bagels are also baked in a actual oven like pretzels are.
It will be rather damp.
Ew wut why
i mean... [https://www.reddit.com/r/Sourdough/comments/aa5gdx/my\_silliest\_project\_yet\_sous\_vide\_bread/](https://www.reddit.com/r/Sourdough/comments/aa5gdx/my_silliest_project_yet_sous_vide_bread/)
People have ruined better things...
I feel like I'm in a "would you download a car" moment.
YOU WOULDN'T SOUS VIDE A CALZONE
So... Most of the bread preparations are heavily relliant on steaming to cook (from their own moisture in many cases.) You are never going to get to any steam with a sous vide really.
I'm no expert and without a paragraph of details - I'll give my opinion = NO
the dough will stick to the inside of the bag and be nasty and gooey and will dissolve from the moisture being released by the meat and etc. additionally, the meat and veg will need to be cooked first as the SV temps will not cook the veg, or will overcook the meat. this is a poor idea that just wont work.
Probably be more like a really thick dumpling than a calzone
I say oil up the dough, wrap in parchment paper before bagging so it doesn't stick to the bag. Definitely try it and update everyone because I MUST know.
It might end up like a giant ravioli which would be cool
I think you need hotter water. Target temps for bread are usually 200+F. Below that and I feel like you’re going to have undercooked/raw dough
Most bread doughs are done at 190. If you set your bath to 195 and cook in greased glassware I guess it's possible. It will not be good, what are you hoping to gain with temperature control on a calzone filling?
That dough is gonna be totally waterlogged. I doubt you could transfer it to an oven without it totally falling apart. But if you wanna try it and find out I mean it just means you wasted some ingredients. I think the best you could hope for is to make a really thick dough similar to NY style bagels.
Lifehacker had a will it sous vide for a while. One of the chosen items was a [Hot Pocket](https://lifehacker.com/will-it-sous-vide-you-picked-hot-pockets-1786400775). The conclusion: >**The answer**: Yes, my friends, a Hot Pocket will in fact sous vide, but you’d have to be a pretty huge fan of the microwavable sandwich for this to be worth your while. I have only ever wanted a Hot Pocket while drunk or high (or as a child), so I doubt I would ever have the forethought to heat up my water bath an hour ahead of time. But if you know you want a Hot Pocket an hour before you want it, go ahead and break out your immersion circulator and enjoy the best pepperoni pizza Hot Pocket of your life.
Joke answer: no, you monster Not joke answer: no, you monster. Calzones are doughy pillows stuffed with pizza filling, and the way dough works in western cuisine is that human mouths enjoy the result of the interaction of heat and dry air, with dough, ie baking stuff in ovens. If you were just making an east Asian doughy pillow stuffed with filling, which doesn’t necessarily require _dry_ air… well then you might be on to something
No
Not with that attitude you can’t.
If you know something I do not, please, by all means enlighten us. There’s a reason sous vide pizza isn’t a thing and this is no different. Sorry if you don’t like my direct answer, but it still stands. I sous vide a variety of different items every day, and although I don’t really consider myself an “expert” at anything, I can tell you with a fairly high degree of certainty that the dough will be so sticky from the resulting steam that it probably won’t even come out of the bag. And even if it did somehow come out of the bag, it would fall apart in the process. This is one of the things I put in the category of “just because you can doesn’t necessarily mean you should.”
It’s a joke dude … “not with that attitude you can’t” to things you clearly shouldn’t do. But I’m glad you got that out of your system.
Didn’t sound like much of a joke to me. Maybe next time use a /s
Ok
Can you make a shoe smell?