Another excellent recipe. Today I nailed it by paying close attention to your procedures. The family loves it. I’m now alternating this and focaccia recipe to give variety. I no longer bake standard sourdough as its crust is too hard for the families liking but it was definitely the best sourdough recipe I’ve tried. I’m recommending your channel to friends and they’re also appreciating the changes. THANKS
Really nice, man! Love the square top - I do a shokupan in mine (yeast not sourdough - yet). I also love adding a little whole wheat for softness! Unfortunately don't have a proofer but my oven goes to 30C so might try that instead of 25? Just a faster proof time I guess 🤔
Thank you! I love adding as much wholewheat as I can too, I like the added flavour, to keep this video simple I left it out in this video. Not sure if I read your message wrong, but I don't use the oven temperature built into the oven itself in my homemade proofer but a heating mat linked to a inkbird temperature controller set to 25 degrees celcit
Another great video, thank you. As always your presentation is calm & straight forward to follow. I think I would like to make sandwich loaves for my customers, I need to buy a few more tins first :)
Thank you! I really appreciate that 🙏 the best thing about sandwich sourdough bread, my customers that complain how hard it is to slice batards love the softness of the sandwich crumb
Yeah on the famag20 is the bowl is not removable, but larger mixers rarely have removal bowls. It's not too bad if you clean it straight away. If you wait too long and the dough goes crusty, it's much harder
Thanks for the video! I see you often bulk ferment for 4, 5, 6 hours or longer, while many books and people often talke about a bulk fermentation around 3.5 hours. Just wondering.
No problem! Bulk fermentation times all depend on temperature, in summer when it gets hot here my bulk ferments can also be 3.5 hours. I'm waiting for a very hot day here in Australia to make a video on how I make sourdough when it's hot
Thank you. Look forward. My room temp is pretty much 28 deg c to 30 deg c. May I know how long is the bulk fermentation please? And will it be ok to advise please what was the reason for baked crump is to be slightly sticky?
At that temperature your bulk Fermentation can be as low as 4 hours especially closer to the 30 Celcius. I would do my best if I was you (using ice/cooler part of the house) to get the dough below 28c.
Thank you! Much appreciated! After I added the butter and salt on slow speed and no more butter was visible, I mixed for 3 minutes on medium speed then 1 minute on a faster speed. If your mixer doesn't have a high speed like mine, mix for about 5 or 6 minutes on medium speed
Hi Sean. Great video! It teaches me a lot. But what is the idea of adding butter to the dough? I’ve baked my sandwich loaves without so far and they’re always been fine.
Hello! I've also baked sourdough sandwich with my basic recipe as well, especially if I have spare dough, I throw it in a tin. But adding butter makes the crumb a bit softer, increases the shelf life and the sugar gives it a little bit more taste.
I have a question about the eloquent tube. So the tube holds quite a small amount but the bulk dough bin holds quite a lot and from my understanding, the bulk mass of dough will finish its bulk fermentation faster since it holds a lot more heat rather than the small amount in the tube, no ?
Thats true, it's not completely accurate more of a guide, but I've found it's only slightly inaccurate . I use a heating chamber/prover so I get more accurate results as the chamber is a constant temperature. In summer when I don't use my chamber that's when I notice a slight difference, maybe 10%. Definitely still need to know how to judge the feel of the bulk ferment and these these tools as only a guide
The amount of dough per tin? It's usually about 1/2 the tins size with dough (50%) then proofed to about 80 to 90% of the tin. I had to do a few tests before I got my tins dough capacity correct
Another excellent recipe. Today I nailed it by paying close attention to your procedures. The family loves it. I’m now alternating this and focaccia recipe to give variety. I no longer bake standard sourdough as its crust is too hard for the families liking but it was definitely the best sourdough recipe I’ve tried. I’m recommending your channel to friends and they’re also appreciating the changes. THANKS
Thank you! My kids also love this recipe because of the soft crumb, always the biggest complaint from family is the hard crumbs on the batards 😂
Really nice, man! Love the square top - I do a shokupan in mine (yeast not sourdough - yet). I also love adding a little whole wheat for softness! Unfortunately don't have a proofer but my oven goes to 30C so might try that instead of 25? Just a faster proof time I guess 🤔
Thank you! I love adding as much wholewheat as I can too, I like the added flavour, to keep this video simple I left it out in this video. Not sure if I read your message wrong, but I don't use the oven temperature built into the oven itself in my homemade proofer but a heating mat linked to a inkbird temperature controller set to 25 degrees celcit
Excelent👏👏
Thank you I'm glad you like the video 🙏
Another great video, thank you. As always your presentation is calm & straight forward to follow. I think I would like to make sandwich loaves for my customers, I need to buy a few more tins first :)
Thank you! I really appreciate that 🙏 the best thing about sandwich sourdough bread, my customers that complain how hard it is to slice batards love the softness of the sandwich crumb
Absolute beauties mate
Thanks mate! I was very happy with the results 👍
Thank you boss for sharing this recipe. Very good.
Thanks mate my pleasure 👍
👏👏👏👏👏❤️🌹it’s soooo delicious 🤤
Thank you! 😊
Thank you for sharing. Would you also share your production/cheat sheet?
No problem! I'll upload it today when I get home from work
Thank you.
How do you clean your Spiral mixer?
I always make sure the bowl is scraped down as much as possible my last mix, then I use detergent and finish with sanitizer
@@urbantreats_sydney hard work because bowl is unmovable, isn' it?
Yeah on the famag20 is the bowl is not removable, but larger mixers rarely have removal bowls. It's not too bad if you clean it straight away. If you wait too long and the dough goes crusty, it's much harder
Thanks for the video! I see you often bulk ferment for 4, 5, 6 hours or longer, while many books and people often talke about a bulk fermentation around 3.5 hours. Just wondering.
No problem! Bulk fermentation times all depend on temperature, in summer when it gets hot here my bulk ferments can also be 3.5 hours. I'm waiting for a very hot day here in Australia to make a video on how I make sourdough when it's hot
Thank you. Look forward. My room temp is pretty much 28 deg c to 30 deg c. May I know how long is the bulk fermentation please? And will it be ok to advise please what was the reason for baked crump is to be slightly sticky?
At that temperature your bulk Fermentation can be as low as 4 hours especially closer to the 30 Celcius. I would do my best if I was you (using ice/cooler part of the house) to get the dough below 28c.
Thank you
Great video 🤩 how many minutes in total did you mix on speed 3 and 6 after adding salt and butter ? Thanks ! Please continue doing amazing videos
Thank you! Much appreciated! After I added the butter and salt on slow speed and no more butter was visible, I mixed for 3 minutes on medium speed then 1 minute on a faster speed. If your mixer doesn't have a high speed like mine, mix for about 5 or 6 minutes on medium speed
Hi Sean. Great video! It teaches me a lot. But what is the idea of adding butter to the dough? I’ve baked my sandwich loaves without so far and they’re always been fine.
Hello! I've also baked sourdough sandwich with my basic recipe as well, especially if I have spare dough, I throw it in a tin. But adding butter makes the crumb a bit softer, increases the shelf life and the sugar gives it a little bit more taste.
I have a question about the eloquent tube. So the tube holds quite a small amount but the bulk dough bin holds quite a lot and from my understanding, the bulk mass of dough will finish its bulk fermentation faster since it holds a lot more heat rather than the small amount in the tube, no ?
Thats true, it's not completely accurate more of a guide, but I've found it's only slightly inaccurate . I use a heating chamber/prover so I get more accurate results as the chamber is a constant temperature. In summer when I don't use my chamber that's when I notice a slight difference, maybe 10%. Definitely still need to know how to judge the feel of the bulk ferment and these these tools as only a guide
Boss, is there any calculation that can be used to know the amount of dough for each shape?
The amount of dough per tin? It's usually about 1/2 the tins size with dough (50%) then proofed to about 80 to 90% of the tin. I had to do a few tests before I got my tins dough capacity correct
@@urbantreats_sydney What do you mean by half the tin dough? That it would fill it up half way,?
Yes sorry I meant to type, 1/2 of the tins size with dough. If you want a much higher top on your loaves you can fill 2/3