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I got it on Amazon from a brand called Mure & Peyrot. Thanks for watching!

I've never tried using dough improvers or conditioners before cause my flour is quite strong and it normally holds up pretty well. The strong flour I use is from a Korean brand called Beksul and it's 13% protein.

@@shermanthefisherman I see. I'm good w flour as I'm using King Arthur, Sir Lancelot, which I think is 14%. So a conditioner would improve bad flour, but not do much for good flour?

@@cliffcox7643 yeah I just searched it up cause I haven't heard of using dough improvers or conditioners and it's normally only used in commercially made breads. I think for making loaves such as this you don't really need to use it.

@shermanthefisherman I agree. I'm still gonna experiment 1 time by using the King Arthur improver. Thank you for your inputs, and education.

Thanks for following my recipe! If your bread is still collapsing, you can try reducing the water content of the bread. For this recipe, reduce water from 375g to 325g.

Thanks for the compliment! I recommend you to reduce the water content a little bit if your dough keeps becoming too sloppy. Reduce the water from the recipe from 330g to 290g. Hope this helps!

@@shermanthefisherman I will try it out. Thanks! Subscribed...

Yep 👍 when I was making this video the temperature was a bit too hot and humid so I chilled it twice. But if you have nice weather then you can proof it at room temp for 1.5 hours

I got it on Amazon the brand is called Mure & Peyrot. Proofing uncovered does make a skin but I don't really mind cause it's only on the bottom and that gets dried out during baking anyways.

@shermanlau4107 hmm, I cut out the crust sometimes cause it's just too chewy.

@@cliffcox7643 yeah then I think covering it would be better for you since it makes the crust less dry in the end

The hydration is 73% not counting starter but 76% counting starter

I bench rest it, uncovered for 30 minutes before shaping. I don't add anything to the pan to make more steam. Hope this helps!

@shermanlau4107 yes very helpful.. why do so many recipes say cover w damp tea towel? I'm still new to this. One month in snd used up 25lbs of flour and made a good boule.

@@cliffcox7643 covering it keeps it moist but for shaping I like to have a drier exterior so I just leave it uncovered.

@shermanlau4107 I see. I've done it both ways, and agree with you. I want almost a skin. TY.

Thanks!

You're welcome!

Probably the most difficult part of baking sourdough 😂

Of course! But maybe in a few weeks time cuz I have IB exam finals right now.

That would work fine too! Probably just reduce the number of stretch and folds to 3.

@@shermanthefisherman Thank you. I meant develop gluten, although I have had a couple of vodka and cranberry. The phone has let me down incorrecting my typos.

@@solarpony haha I kinda figured it out

@@shermanthefisherman I detected that lol and thanks

Sure! I just fed my starter so I'll feed it tomorrow morning and record the process.

Hello I just uploaded it, hope it helps!

Thanks for the compliment!

Thanks! You can do it!

Maybe 8 hours for bulk fermentation a little bit long, which causes the gluten to overdevelop and then splat all over the place. I think you'll find it much easier to handle the dough if you keep bulk fermentation to 5 hours long. Hope this tip helps!

It was around 25-27°C

The fermentation temperature is perhaps the most important thing about bread baking. Not everybody in this world has a nice comfortable room temperature. Otherwise, nicely done!

Haha I actually learnt this technique from him, it's actually really good. Thanks for watching!

You're welcome! Hope you are successful in making your loaf!

Thanks! Glad it was helpful.