I like to make my own sourdough starter I’m a kind that wants to be self efficient in these days, because God helps those that help himself even though that’s not in the Bible. Word for word to excel makes dance that’s what it’s saying.
@@Mkadhimi sorry for that. I hope to finish the remaining chapters in december/january. Each donation helps me to dedicate more time to this project :-). If you like I am happy to refund it at any time. Please just send me an email to hendrik@the-bread-code.io. Thank you.
I have been baking bread for 50 years, yet I learned some new techniques from this excellent video. Thank you for sharing these tips! I enjoyed your precision and your passion for the miraculous creation of life-giving bread! Salúd! 👍
So did we all I think. This new scientific and logic way to explain and show is so refreshing to me too. its simple and self explaining too, once he told it his way. I ended up starting experimenting new recipes myself because I understand the process better now. At school all those years ago we learned only so much the teachers self understand, and tequniques that was ancient and really good. But this is simply reinventing the whole schcool of sourdough.
I’m forever thankful I came across your channel! I have tried countless recipes and none of them worked. With yours, I have THE BEST ever bread which looks even better than I imagined! 😊
I appreciate the reality of a oven that isn’t perfectly clean! I don’t know many/any home cooks that have the time or energy to keep ovens pristine! Thank you for your lessons. I understand that Germany has more types of bread than any other European nation and I’d love to be able to study bread there.
I've been watching many channels but you are the best, on my third attempt at making a sourdough bread I've cracked it thanks to all your tips and advice, my friends are in envy of my creation.
I love your video, I went to baking and pastry school, and oddly enough, they never taught us that just letting the dough sit would get you a window pane effect. We had to knead it (we used the "slap and fold" method instead of the push forward and pull back method). It's obvious that they didn't know as much about bread as they thought they did. Keep making videos. I would love to see you make Ciabatta bread.
I am happy to hear and see your face and to know that there is some one out there who knows the difficulties of making sourdough bread. I have tried many years ago, and I threw so much dough that cannot believe it. It was before TH-cam was on. Now with TH-cam I see so many people teaching how to make it. That’s very good. But after so many years, I have found my own method, and it is a total success without having to make that stupid starter. I jump of happiness. I make my own yeast from organic grapes 🍇 red better, and this yeast is so powerful it can lift a dead to life. After the yeast is combined with the flour you can part the way you want it : take the road of sourdough by letting the dough become sour or go straight and treat as a regular bread. These are my findings but I’ve been aided by other videos, one from a young Italian man who teaches how to make your own bread, sourdough using natural yeast, but he does not have success because his bread did not rise. But I still went ahead and tried his method of making my own yeast…and little by little I became proficient. Now I am not scared of trying snd I have even made panettone with that yeast. I am telling you… life is beautiful!!!
You've cultivated a sourdough starter too from your grapes. The yeast and bacteria lives on all plants. They create a symbiosis to protect the plant from pathogens and in exchange receive sugars. By using the red grapes you might have cultivated different strains compared to a flour starter. I've collected plant material from all around the world to create different starters with different microorganisms. The taste of each bread is different. This is my hobby. Lol.
Thanks for making all this available! I prefer your more hyrdated mix for bread, but this recipe made OUTSTANDING pizza!!! I roasted tomatoes and onions for the sauce and toppings and I think it was one of the best pizzas I ever had - thanks for always sharing so generously!! I couldn't do a thing with sourdough until I saw your explanations! bravo and thanks!
Thank you so much, your intensive research and experiments on making doughs has saved me so much pain, effort, and time. I just had to say thanks for all that you've helped me to do in baking!
I started baking sourdough bread in 2020. I can truly say that the detail you give plus all your experiments gave me insight and the confidence to continue to success. My husband loves the result!
Best recipe ever!!! I have been making sourdough breads for more than 10 years now and this has been the best batch until now. I made pita bread and they puffed up like beautiful baloons!
I’ve been working so hard to learn how to make bread for my family for months. Just when I thought I was making progress…there you are - the bread master. 😅 I have a science degree but clearly know nothing about the science behind bread making. I think your book would really be helpful for me. I go through about 10 pounds of flour per week. I have a gluten sensitivity so baking bread is really a labor of love for my family because it makes me sick most of the time when I eat it. I think learning to make sourdough would be best & easier on my stomach. God bless!
Thank you! Maybe you can try to use a low gluten flour like Einkorn. Proceed and make the bread like in this recipe and then bake it in a pan. Maybe this could help!
@@the_bread_code Awesome! 😀Thank you SO much for the tip! I am happy to hear back from you. Keep doing what you do! I heard that bread used to contain all but 2 of the essential nutrients that humans need to survive. If that is true, then I can see why old sayings like “the bread of life” and “…give us this day our daily bread…”, came to be so meaningful. I also heard that, at some point in the history of humans relationship with bread, ancient royalty began to heavily refine their flour to make it white, as not to eat like the commoners/peasants who ate chewy, rich brown bread; and that, unbeknownst to them at the time, their heavily refined flour caused vitamin deficiency. Im typically great about citing reliable resources,but I heard all this in a TH-cam video last year or so when I was trying to learn how to grind my own flour & haven’t furthered my research in that regard since then, so my apologies if what I have shared lacks historical accuracy. It’s crazy to think that the pricey bread sold at grocery stores is is loaded with so much junk & very little nutrients. You certainly are providing much needed instruction. It both sad & scary to think that so many essential life skills such as bread making, gardening, foraging, etc we’re lost within just a few generations in the modern western world. God bless! Be happy & well! Nice to connect with you from all across the world! With gratitude from Massachusetts, USA Stacie
Pizza!!! 🎉🎉🎉 Pre-baked pizza crusts are amazing! ❤ Hendrik!! ❤ I needed less flour but otherwise followed very closely to the details in this video. I did need the very long rise time and the little sample set aside to watch is SUPER helpful for confidence in not over fermenting. Details on my pre-baked crusts for storing in freezer: After forming the blank crust on a very lightly greased cookie sheet (this will bake right on this cookie sheet) Drizzle a little olive oil and gently brush it across the pizza shell Sprinkle a little garlic powder and a pinch of salt and a bit of Parmesan cheese - pay attention to the outer edges and give them some love too! Wait 5 to 30 minutes to bake this crust to make it lighter Just before sliding it into the hot oven, poke a few times with a fork to keep it from lifting away from the cookie sheet or stone. Now it’s ready for cooling and freezing or adding toppings. This pre-baked pizza shell held up to some heavy toppings. After adding the toppings, I baked for a few minutes in a 450° F oven and then placed it under the broiler to sizzle the toppings a bit. WOW this was amazing pizza🎉. I’ve made a lot of yeast bread and pizza over the years, but this sourdough beats them all! Thanks again Hendrik! 🎊 🥳 🥂 🥳 Edited to add: I only had unbleached all purpose flour - Bob’s Redmill -but I’m on a mission to find some bread flour
I have watched your previous videos, the trick using a small sample in a shot glass to test the rise was a game changer for me, although I'm only on life time loaf count #11 I'm making great bread - thank you!!
I've been baking for quite a while, so the information you are giving out, I've concluded on my own after lots of trial and error and trying out different recipes for the breads in this vid. For someone that is just starting now, this is going to be an amazing head start! Good job!!
This recipe is awesome! The dough is very manageable and with the whole wheat flour it tastes great. I baked a round loaf in my Dutch oven and managed to get an ear! This is only the fifth sourdough loaf I've managed to get to turn out - and it's the best one yet!
This is the best video to explain baking with sourdough so far! Will never buy another bread again after watching this. Cutting a piece from from dough to see when it's doubled the size is a brilliant trick, thank you for sharing all this information!
OK ! My 4 week old starter did great today! I used this recipe adding the starter glob directly to the water and mixed just a little and then added that liquid to a bowl of flour minus 1/4 of the flour and stirring with the handle of a wooden spoon until it came together to knead on the counter with part of the remaining flour. I had about 1/2 cup left because the dough was lovely without so much flour (organic unbleached all purpose flour from Bobs Redmill). Followed pretty closely to this video and the little beaker of dough sample was truly helpful because the bulk fermentation took extra long. I made five 10 inch pizza crusts (baked and ready for toppings) and a small round loaf. It is gorgeous and quite tall! Can’t wait to taste!! I sent the pizza crusts to help with meals (5 grandkids in one household! They love to choose their own toppings! ). Kept one for us to try. Can’t wait! Thanks for the tips. The stiff starter does work well! Edited to add: The bread was my best so with this young starter and We used one of the pre-baked pizza crusts last evening for a quick meal! It was awesome! I’ll make a separate post!
Thank you, I’ve read your book, the trick of extracting a piece of the dough helped a lot. Your scientific approach is genius! My the gluten be with you 😁
Excellent! Thank you!! My sourdough baking had stalled since fall after some frustrations with fresh-milled flours. I used a slightly higher hydration since I'm using more whole grains, but the smaller amount of starter (thanks SALL-E) and mixing it for longer by hand in the beginning really made the difference. I popped my loaves in the fridge overnight and the first is in the oven now!! Thank you for sharing your joy in baking AND showing me an easy way to use one recipe to make a few different things. Baguettes, here I come!
Hendrik!! My little fermentation meter (the little test jar of dough) saved my bread! I did some add-ins and the final forming of the loaf was pretty fragile. I did really well to close most of the wounds, but then remembered the little chunk of dough and used it to fix some holes! taaa daaa! 🥳
I recently got my Mother and Grandmother s sourdough starter recipe. I just haven't started it. Mom used to make bread all the time and always had starter in the fridge. I really need to get on that. Living alone as I do makes me lazy about cooking. Also I have a very small kitchen now. I used to bake bread. I had a bread maker but it wasn't enough for my family. I like doing it by hand myself. Something very soothing about it. I'm just so limited on space. I bet my flour is totally out of date because I just don't use it for anything anymore. WOW. When I think of how much I cooked before for my children and husband! And a couple grandbabies for a very short time. Life changes in alarming ways sometimes but I trust in God. I know everyone has gone through trauma these last two and a half years or so. Mine just started Way earlier and has lasted longer. Life is like bread. So many different lives on the journey. I'm a senior citizen so I know what some here wouldn't. My advice to young people is to be extremely careful who you marry. I'd advise someone who is a Believer but that's because I'm one and I know God has a plan. We just have to seek Him and find it. Then we become PERFECTLY BAKED LOAVES OF BEAUTIFUL BREAD. If I sound a little crazy you would be too if you'd walked in my shoes. Thank God I'm still walking.
Hey, this recipe works excellently. The bread tasted incredibly good to us. Thank you very much for it! The only thing I feel is that the dough could use a little more water. What do you think, does your recipe still work with a hydration around 73-75%
You are amazing -- I've been a subscriber for a while now and you have made such an impact on me and so many other novice bakers, even before the book -- thank you again for your dedication to your craft and for evangelizing breadmaking the way you have
Interestingly I use 300 grams of 50/50 starter, 460 grams strong white flour 10 grams salt and 230 grams water 3 hour rest plus 18 hour proof in the fridge. Works a treat.
Gluten Tag, Hendrik, Thank you for your videos, especially the info on liquid starters. I make yogurt, vinegar and sourkraut in my kitchen and had great irritation and poor result starting my starter so I gave up and baked my bread the no knead Jim Lahey method using yeast successfully. After watching the video on the research on sourdough I wondered if I was getting cross contamination from the acetic acid bacteria. This morning, day 2, I had activity!❤ There were bubbles!! So I refreshed the starter with 15g starter, 30g WW flour and 100 g water. I plan to make the no-knead bread on your site. Thank you for sharing all your info.
Wow! This is super-important information for us who are just getting started baking with sourdough. Will download your book as well, thank you so much for this video!
thank you for all your great videos! I've just ordered some strong flour online as I found that the ones in the stores around where I live were resulting in very tasty bread, but they could be better. Can't wait to try it
Best video I found up to this day !!! I Use bread makers before but was not happy from size of bread ...it convenient but numerous repetitions for have enought of it for bunch of boyfriend unexpected guests drive me nut. This video actualy give me new ideas to try ....and pretty much all is on hand home ...SO WHY I STILL NOT DOING IT 🙄. One quick question ... do you can make Dane process in slow cooker for bread ...and if so what need to change in proces or all stay the same . I think hot setting is around 150- 180 °C in slow cooker so bread should grow ther same way as in oven ....but what with wetness of dought and ventilation..... I learn that roast potato should be done in slow cooker with cotton cloth under lid so will not be too much moisture -not super safety smart idea like for me ...but do this will work for bread ?
Thanks! You could try it. I could only see that maybe you can't build a nice crisp crust in it? Great bread is a pair of delicious consistencies. You want a crisp crust and soft interior (in most cases). Good luck!
I love sourdough but never baked a bread in my life, and it’s so daunting. I believe its the best to learn baking sourdough from a German!!! So precise and clear with instruction, thank you so much!!! Question is what time of the day do you recommend staring all this? Since it takes long time, when do you sleep?? LOL
Gluten Tag my dear friend I'm also an engineer and admire your science approach and going into details aiming for perfection. I have 2 questions for you Sheff. 1. Does it matter for the oven spring if you skip the autolyse step? 2. Isn't it better to add the salt separately and after adding the levain? Thank you very much. You are my number one teacher
My sister recommended your channel as she is an aspiring baker and I bake sourdough when I can. I LOVE sourdough and loving your content!! You explain everything so well and succinctly. ❤ Quick question, what are those rocks and stone slab called? When I bake more, I am definitely getting myself some. 😊
Thank you so much for your detailed video ! I was looking for a recipe to follow simply ...but you give us explanations on how the whole process works, so we can handle the dough making in a smart comprehensive way ! You are a real teacher ! PS i would have liked To see you cutting the bread !
I have almost the same method except that I keep my starter unsalted. I feed my starter at the same time I start my bread. That way, when my starter is ready, it goes in the fridge for the next day while I start baking my bread.
May I recommend a video idea. To my surprise, there is no content on TH-cam about freezing partially baked bread for later consumption and 2nd bake. It takes the same amount of time to make 2 or 6 loaves and so making big batches makes total sense for me. Long long should you perform initial bake if you plan on freezes the loaf? How to freeze for maximum freshness? Best practice for 2nd bake? What oven temperature? What is the final bread result?
This is a great video to learn about Sourdough basics. I’m a home bread baker here in NJ, USA, and been baking both SD and yeast breads for over 14 years. My question: never saw the method of the piece of dough in the tube. You said that would become your starter, I believe for the next day. It has salt in it, and starters don’t have salt???
That is totally amazing :) your products are beautiful. I try baking sourdough bread since some time but still have issues. I feel that the biggest one is that I do not bake the bread every day and feeding starter 3-4 times every 12 hours before baking is annoying if there are many other things to do. In colder time I see that my starter is not so strong. What I can do with this starter to see such beautiful bread at the end and not have discard every day? Thanks for sharing all your discoveries!
I recommend to place your starter in the fridge before it has peaked. Maybe 2-3 hours after you fed it. Then you can just use the starter directly the next time you make a dough. Or you just cut a tiny piece before shaping from the dough and store that in the fridge. It should have a good yeast/bacteria balance in the fridge for a few weeks.
Hendrik, great to have you back. top recipe and explanation, as always. Your pizza pie stretching technique has certainly improved since the video of your visit to Naples. Gratulieren!
Great video and very helpful instructions, thank you so much ❤ A question though, if I can’t bake after the bulk fermentation is done .. can I place the dough in the fridge, and for how long. Also if you could please tell me about the procedure after refrigeration. Thank you again for your enthusiasm and inspiration
Wow, you are wonderful to share your knowlege!!! It's taken me a long time to get good at sourdough, but I'm sure I'll learn something from your book. Can we donate in USD?
Yes definitely. Just use a tiny amount of poolish too. Around 10% based on the flour. The goal is to extend the fermentation time to 8-12 hours at least. If using dry yeast directly to as low as 0.5g for 1kg of flour. I even go for 200mg only. It makes a great dough. Long fermentation times are essential for the flour to break down and convert. This is what creates you the flavor.
Hi, thank you so much for your videos, they are so informative. In the video that you did mention that the size increase depends on the flower I’m using. Would a higher protein containing flour, needs more than double of the fermentation or less?
I have 2 active starters, and some dried in the freezer. I make great sourdough loaves, since 2014. However, I want a change since I started using a Poolish to bake. I made great Baguettes using a Poolish and yeast and so much easier. I’m taking a break from SD, drying my starter for future use. Yeast is so much quicker.
This might be a stupid question, but how would you deal with an under fermented dough that stayed in the fridge overnight? I put my main dough in the fridge last night even though my sample dough hadn’t doubled in size (I had to go to bed because it was late). I then forgot to put the sample dough in there as well, and when I woke up the sample had doubled in size but the main dough had only increased a little… So, should I just leave my dough in the fridge a little longer? Take it out and let it ferment? Or just throw it in the oven and pray? Thank you for what you a giving to the bread community. Best regards from Denmark
I definitely have to try dough pizza with some relative % of whole wheat. It must add something to it to make the dough less boring, specially when eating the cornicione alone..
😱 20C cold and take 20hrs? My kitchen is about 15 or 16. No wonder my dough takes forever. Love the book donation hint. 😂🤣 A German guy I used to work with (living in the UK for a long time) went back to Germany to see family and when he came back he said 'its true, Germans have no sense of humour!'. He'd obviously never met you! 😂 LOVE that you have made your book free. ❤️❤️ You say your starter is stiff but it's so soft and pliable. My 50% starter is like a bullet. I do 10g water, 20g dough with 10g mother starter. Any ideas? Thanks.
really enjoyed this one! as an aside, i'm locaed in italy and essentially bake only with caputo flours: if you have the chance and happen to find it, give "caputo tipo 1" a try (green and brown 5kg bag), it's a type 85 flour that works amazingly well in a mix and by itself, and the bread it produces carries an amazing flavor and aroma; manitoba oro is also excellent (very strong bread flour at over 14g of protein, lacking in flavor what it makes up in strength) but steer clear of caputo's whole wheat flour: it's full of coarsely ground, sharp wheat bran that will happily tear up the gluten in your dough, while also having a very, very low W factor (120 or 140 if i remember correctly). cheers!
I just bought a pound (16 oz) bulk package of SAF instant yeast for under $4.50 at the Chef Store in Parkland (part of Tacoma) WA. I will be able to make rye and whole wheat sandwich bread with it for the next year. It is much easier, and still VERY tasty, to make straight dough bread with SAF instant yeast. You can also use this yeast to make a Poolish or Biga pre-ferment and get similar, but not as acidic, results of sourdough without the never ending babysitting of the starter. It is less expensive to use Instant yeast because I do not need to constantly feed the damn thing as I do my starter (I do both commercial yeast and natural levin breads). The cost to feed my starter flour regularly is MUCH MORE over the year than buying a $4.50 pound of instant yeast for one year! And instant yeast is a 1,000 times less hassle to use, a 1,000 times more reliable, dependable, and convenient. There is no need to nurse maid a sourdough bread and hope that it comes to life in my cold, winter kitchen, or in the summer when it gets so hot that the sourdough starter goes into overdrive and produces off flavors. You can under complicate your life by simply buying commercial yeast like SAF instant or Fleishmann's Instant Dry Yeast. You'll be able to keep a reasonable and Predictable baking schedule in both warm and chilly kitchens. Peter Reinhart's "The Baker's Apprentice, or his "Crust and Crumb" books, and Jeffrey Hammelman's "Bread" (he is the chief baker at King Arthur Flour) books have the most excellent recipes and instructions for using pre-ferments (i.e. sponges, Poolish, Biga, etc) as well as using natural levin starters. You do not need to become enslaved to your Starter! You certainly will not save money because you must feed the starter flour to keep it going and instant yeast needs no feeding. I bake more because I have a regular, predictable way of getting consistent, and reliable results. I get great results with instant yeast. I do not get frustrated with SAF as I often do with sourdough. And I use a stand mixer to mix the dough and that is easier than hand mixing and gives great results. The proof is in the pudding.
Dear Hendrik. Thank you so much for all your video and the book. One question, I thought the dough in the test tube has salt in it? It's ok to feed it as other starter? Thanks!
Great question. Yes this is no problem. In fact I think it's good. Because your sourdough starter ferments a dough containing salt. It's good for the starter to be accustomed to the environment that it's working in.
Thank you❤ I’m learning and having so much fun. Your video on how to make sourbread master class is very helpful. Thank you for explaining and sharping your knowledge. PS I really like your German accent 😉 Greetings from Poland 🔆
Listen!!! You can dry the sourdough starter, and use it a year later. Put on a large tray, put in cold oven, check untill it's hard. In a sterilized jar and in the fridge. Ready for at least a year.
I use a dehydrator, but your method works. Just be careful the temperature never exceeds 50 degrees Celsius. The microorganisms will sporulate and go into hibernation mode. The spores are super resistant. Scientists have found 150 million year old spores. You can just keep the dried powder in a dark place in your kitchen. Bonus if you add a silica pack to make sure it stays dry.
Thank you so much for the recipe. I need to get it side by side with my Mom's and see how they differ. Is any sourdough bread light and fluffy? It is at the grocery store but it's not right from the grocery store if you know what I mean.
Thanks for your wonderful teaching! I’ve been using as much as 200g of starter lately with the same amount of flour as u use here. My hydration is usually closer to 67% but that is just for regular bread (I realize your recipe is for a more versatile dough). BTW, I do not at all consider myself an expert but I was thinking that my higher amount of starter was giving me a better oven spring (which it has compared to some of my earlier loaves). So many variables!😁. Anyway i guess I’m wondering if I should use less starter and then proof it longer?
Hello from Georgia! I am completely inspired with your method! Thanks for giving this new bread maker confidence. Can't wait to try my hand at it! Very concise and scientific! Just appeals to me in so many ways! Excellent teaching video! What stones do you use to help with the steam?
Hello Mr! I made your recipe yesterday evning. The dough is looking good or more than good fantastic. But the litle sample of dough in the glas didnt rise. So what to do? Should I wait or dived the dough in portien and put in banneton. I hope you can help me
The small piece of dough I take out for the small container does not ferment at the same rate. Yes both are placed next to each other. The first time my main dough over fermented and the dough in the jar only raised about 25%. 2nd time, same thing. Not much oven spring. Comes out like a disk with good crumbs. Today, dough in jar did not double. I see bubbles. I shaped it. This time the dough is runny like the last 2 time. Other suggestion besides the small piece in the jar? What do you suggest do your recommend? Thank you!!
Most of the Neapolitan pizza is always at around 60% hydration. It might be a bit low for bread, but still I think it's a good balance. The dough in the end is very versatile. You can turn it into whatever you like!
@@the_bread_code Such versatility! I love the science behind bread making. Why exactly do you pinch the sides of bread dough? I will listen again. Thank you.
Thank you, very nice recipe! How hot did you set your oven for the pizza? My oven only gets to 230 °C, but I don't know if this is enough. I do have a broiler though, so what would you recommend?
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Here's the link to the book: breadco.de/book. Hope you learn something new! Thanks for all the support.
I like to make my own sourdough starter I’m a kind that wants to be self efficient in these days, because God helps those that help himself even though that’s not in the Bible. Word for word to excel makes dance that’s what it’s saying.
OK I cannot do Baker to math. I funk math. You explained it and I repeated it and I still didn't understand it.
I am in Germany but what mehl do I buy to start and what for the sourdough
?
Paid for the book but the process was not completed yet the payment has been done
@@Mkadhimi sorry for that. I hope to finish the remaining chapters in december/january. Each donation helps me to dedicate more time to this project :-). If you like I am happy to refund it at any time. Please just send me an email to hendrik@the-bread-code.io. Thank you.
I have been baking bread for 50 years, yet I learned some new techniques from this excellent video. Thank you for sharing these tips! I enjoyed your precision and your passion for the miraculous creation of life-giving bread! Salúd! 👍
Thank you Richard 🤗
So did we all I think. This new scientific and logic way to explain and show is so refreshing to me too. its simple and self explaining too, once he told it his way. I ended up starting experimenting new recipes myself because I understand the process better now. At school all those years ago we learned only so much the teachers self understand, and tequniques that was ancient and really good. But this is simply reinventing the whole schcool of sourdough.
@@JimRichardHartmann Thanks!
❤
I’m forever thankful I came across your channel! I have tried countless recipes and none of them worked. With yours, I have THE BEST ever bread which looks even better than I imagined! 😊
I appreciate the reality of a oven that isn’t perfectly clean! I don’t know many/any home cooks that have the time or energy to keep ovens pristine! Thank you for your lessons. I understand that Germany has more types of bread than any other European nation and I’d love to be able to study bread there.
I've been watching many channels but you are the best, on my third attempt at making a sourdough bread I've cracked it thanks to all your tips and advice, my friends are in envy of my creation.
Thank you 🙏🏻
I love your video, I went to baking and pastry school, and oddly enough, they never taught us that just letting the dough sit would get you a window pane effect. We had to knead it (we used the "slap and fold" method instead of the push forward and pull back method). It's obvious that they didn't know as much about bread as they thought they did. Keep making videos. I would love to see you make Ciabatta bread.
I am happy to hear and see your face and to know that there is some one out there who knows the difficulties of making sourdough bread. I have tried many years ago, and I threw so much dough that cannot believe it. It was before TH-cam was on. Now with TH-cam I see so many people teaching how to make it. That’s very good. But after so many years, I have found my own method, and it is a total success without having to make that stupid starter. I jump of happiness. I make my own yeast from organic grapes 🍇 red better, and this yeast is so powerful it can lift a dead to life. After the yeast is combined with the flour you can part the way you want it : take the road of sourdough by letting the dough become sour or go straight and treat as a regular bread. These are my findings but I’ve been aided by other videos, one from a young Italian man who teaches how to make your own bread, sourdough using natural yeast, but he does not have success because his bread did not rise. But I still went ahead and tried his method of making my own yeast…and little by little I became proficient. Now I am not scared of trying snd I have even made panettone with that yeast. I am telling you… life is beautiful!!!
You've cultivated a sourdough starter too from your grapes. The yeast and bacteria lives on all plants. They create a symbiosis to protect the plant from pathogens and in exchange receive sugars. By using the red grapes you might have cultivated different strains compared to a flour starter. I've collected plant material from all around the world to create different starters with different microorganisms. The taste of each bread is different. This is my hobby. Lol.
Thanks for making all this available! I prefer your more hyrdated mix for bread, but this recipe made OUTSTANDING pizza!!! I roasted tomatoes and onions for the sauce and toppings and I think it was one of the best pizzas I ever had - thanks for always sharing so generously!! I couldn't do a thing with sourdough until I saw your explanations! bravo and thanks!
Thank you so much, your intensive research and experiments on making doughs has saved me so much pain, effort, and time. I just had to say thanks for all that you've helped me to do in baking!
I started baking sourdough bread in 2020. I can truly say that the detail you give plus all your experiments gave me insight and the confidence to continue to success. My husband loves the result!
Thank you!
Best recipe ever!!! I have been making sourdough breads for more than 10 years now and this has been the best batch until now. I made pita bread and they puffed up like beautiful baloons!
Thank you!
A clean oven is a home without daily awesome food! Ha ha. Thanks for the great tutorials!
I’ve been working so hard to learn how to make bread for my family for months. Just when I thought I was making progress…there you are - the bread master. 😅 I have a science degree but clearly know nothing about the science behind bread making. I think your book would really be helpful for me. I go through about 10 pounds of flour per week. I have a gluten sensitivity so baking bread is really a labor of love for my family because it makes me sick most of the time when I eat it. I think learning to make sourdough would be best & easier on my stomach. God bless!
Thank you! Maybe you can try to use a low gluten flour like Einkorn. Proceed and make the bread like in this recipe and then bake it in a pan. Maybe this could help!
@@the_bread_code Awesome! 😀Thank you SO much for the tip! I am happy to hear back from you. Keep doing what you do!
I heard that bread used to contain all but 2 of the essential nutrients that humans need to survive. If that is true, then I can see why old sayings like “the bread of life” and “…give us this day our daily bread…”, came to be so meaningful.
I also heard that, at some point in the history of humans relationship with bread, ancient royalty began to heavily refine their flour to make it white, as not to eat like the commoners/peasants who ate chewy, rich brown bread; and that, unbeknownst to them at the time, their heavily refined flour caused vitamin deficiency.
Im typically great about citing reliable resources,but I heard all this in a TH-cam video last year or so when I was trying to learn how to grind my own flour & haven’t furthered my research in that regard since then, so my apologies if what I have shared lacks historical accuracy.
It’s crazy to think that the pricey bread sold at grocery stores is is loaded with so much junk & very little nutrients.
You certainly are providing much needed instruction. It both sad & scary to think that so many essential life skills such as bread making, gardening, foraging, etc we’re lost within just a few generations in the modern western world.
God bless! Be happy & well! Nice to connect with you from all across the world! With gratitude from Massachusetts, USA
Stacie
Pizza!!! 🎉🎉🎉 Pre-baked pizza crusts are amazing! ❤ Hendrik!! ❤ I needed less flour but otherwise followed very closely to the details in this video. I did need the very long rise time and the little sample set aside to watch is SUPER helpful for confidence in not over fermenting.
Details on my pre-baked crusts for storing in freezer:
After forming the blank crust on a very lightly greased cookie sheet (this will bake right on this cookie sheet)
Drizzle a little olive oil and gently brush it across the pizza shell
Sprinkle a little garlic powder and a pinch of salt and a bit of Parmesan cheese - pay attention to the outer edges and give them some love too!
Wait 5 to 30 minutes to bake this crust to make it lighter
Just before sliding it into the hot oven, poke a few times with a fork to keep it from lifting away from the cookie sheet or stone.
Now it’s ready for cooling and freezing or adding toppings.
This pre-baked pizza shell held up to some heavy toppings.
After adding the toppings, I baked for a few minutes in a 450° F oven and then placed it under the broiler to sizzle the toppings a bit.
WOW this was amazing pizza🎉.
I’ve made a lot of yeast bread and pizza over the years, but this sourdough beats them all!
Thanks again Hendrik! 🎊 🥳 🥂 🥳
Edited to add: I only had unbleached all purpose flour - Bob’s Redmill -but I’m on a mission to find some bread flour
Thank you Carol! I will try your tip with the fork, that sounds excellent!
I have watched your previous videos, the trick using a small sample in a shot glass to test the rise was a game changer for me, although I'm only on life time loaf count #11 I'm making great bread - thank you!!
Thank you Harry!
I've been baking for quite a while, so the information you are giving out, I've concluded on my own after lots of trial and error and trying out different recipes for the breads in this vid. For someone that is just starting now, this is going to be an amazing head start! Good job!!
This recipe is awesome! The dough is very manageable and with the whole wheat flour it tastes great. I baked a round loaf in my Dutch oven and managed to get an ear! This is only the fifth sourdough loaf I've managed to get to turn out - and it's the best one yet!
Hi Teresa. Thank you! That's really great to hear that it turned out so well!
Great to see your post!
I am now in Northern Ca…and temps match yours! Needed to update my bread game…but my starter loves it!
Oh yes - things must now take a lot longer compared to Florida!
This is the best video to explain baking with sourdough so far! Will never buy another bread again after watching this. Cutting a piece from from dough to see when it's doubled the size is a brilliant trick, thank you for sharing all this information!
Thank you very much! I appreciate that!
I made it!!! Perfect bread!!!👏👏👏 You are great!
OK ! My 4 week old starter did great today! I used this recipe adding the starter glob directly to the water and mixed just a little and then added that liquid to a bowl of flour minus 1/4 of the flour and stirring with the handle of a wooden spoon until it came together to knead on the counter with part of the remaining flour. I had about 1/2 cup left because the dough was lovely without so much flour (organic unbleached all purpose flour from Bobs Redmill). Followed pretty closely to this video and the little beaker of dough sample was truly helpful because the bulk fermentation took extra long. I made five 10 inch pizza crusts (baked and ready for toppings) and a small round loaf. It is gorgeous and quite tall! Can’t wait to taste!! I sent the pizza crusts to help with meals (5 grandkids in one household! They love to choose their own toppings! ). Kept one for us to try. Can’t wait! Thanks for the tips. The stiff starter does work well!
Edited to add: The bread was my best so with this young starter and We used one of the pre-baked pizza crusts last evening for a quick meal! It was awesome! I’ll make a separate post!
Amazing 🤗. Your grandkids must have loved the homemade pizza.
I follow your process and my family loves “my” sourdough bread! Thank you!
You are so welcome!
Thank you for this amazing video, your content in general and also the (free) book. You are a true gem!
Thank you, I’ve read your book, the trick of extracting a piece of the dough helped a lot. Your scientific approach is genius! My the gluten be with you 😁
Good to see you back with another great video !
oooh! 60% with strong flour! You have some wonderful breads!
Excellent! Thank you!!
My sourdough baking had stalled since fall after some frustrations with fresh-milled flours. I used a slightly higher hydration since I'm using more whole grains, but the smaller amount of starter (thanks SALL-E) and mixing it for longer by hand in the beginning really made the difference. I popped my loaves in the fridge overnight and the first is in the oven now!!
Thank you for sharing your joy in baking AND showing me an easy way to use one recipe to make a few different things. Baguettes, here I come!
Hendrik!! My little fermentation meter (the little test jar of dough) saved my bread! I did some add-ins and the final forming of the loaf was pretty fragile. I did really well to close most of the wounds, but then remembered the little chunk of dough and used it to fix some holes! taaa daaa! 🥳
LOL.
It can save your bread in more ways than one.
I’ve never seen this detailed sourdough guide like yours before. Thank you so much for show us how to make bread easily without any tool. 😁
My pleasure 🤗
My pleasure 🤗
I recently got my Mother and Grandmother s sourdough starter recipe. I just haven't started it. Mom used to make bread all the time and always had starter in the fridge. I really need to get on that. Living alone as I do makes me lazy about cooking. Also I have a very small kitchen now. I used to bake bread. I had a bread maker but it wasn't enough for my family. I like doing it by hand myself. Something very soothing about it. I'm just so limited on space. I bet my flour is totally out of date because I just don't use it for anything anymore. WOW. When I think of how much I cooked before for my children and husband! And a couple grandbabies for a very short time.
Life changes in alarming ways sometimes but I trust in God. I know everyone has gone through trauma these last two and a half years or so. Mine just started Way earlier and has lasted longer. Life is like bread. So many different lives on the journey. I'm a senior citizen so I know what some here wouldn't. My advice to young people is to be extremely careful who you marry. I'd advise someone who is a Believer but that's because I'm one and I know God has a plan. We just have to seek Him and find it. Then we become PERFECTLY BAKED LOAVES OF BEAUTIFUL BREAD. If I sound a little crazy you would be too if you'd walked in my shoes. Thank God I'm still walking.
Hey, this recipe works excellently. The bread tasted incredibly good to us. Thank you very much for it! The only thing I feel is that the dough could use a little more water. What do you think, does your recipe still work with a hydration around 73-75%
Bravo! 👏👏 All the teachings of a Master Baker, but taught in a way for the home Baker.
I like watching your technique evolve over time. You definitely inspired me to have sourdough become my passion!
Thank you!
You are amazing -- I've been a subscriber for a while now and you have made such an impact on me and so many other novice bakers, even before the book -- thank you again for your dedication to your craft and for evangelizing breadmaking the way you have
Thank you 🤗
Thank you 🤗
Interestingly I use 300 grams of 50/50 starter, 460 grams strong white flour 10 grams salt and 230 grams water 3 hour rest plus 18 hour proof in the fridge. Works a treat.
Gluten Tag, Hendrik, Thank you for your videos, especially the info on liquid starters. I make yogurt, vinegar and sourkraut in my kitchen and had great irritation and poor result starting my starter so I gave up and baked my bread the no knead Jim Lahey method using yeast successfully. After watching the video on the research on sourdough I wondered if I was getting cross contamination from the acetic acid bacteria. This morning, day 2, I had activity!❤ There were bubbles!! So I refreshed the starter with 15g starter, 30g WW flour and 100 g water. I plan to make the no-knead bread on your site. Thank you for sharing all your info.
Wow! This is super-important information for us who are just getting started baking with sourdough. Will download your book as well, thank you so much for this video!
thank you for all your great videos! I've just ordered some strong flour online as I found that the ones in the stores around where I live were resulting in very tasty bread, but they could be better. Can't wait to try it
Best video I found up to this day !!! I Use bread makers before but was not happy from size of bread ...it convenient but numerous repetitions for have enought of it for bunch of boyfriend unexpected guests drive me nut.
This video actualy give me new ideas to try ....and pretty much all is on hand home ...SO WHY I STILL NOT DOING IT 🙄.
One quick question ... do you can make Dane process in slow cooker for bread ...and if so what need to change in proces or all stay the same . I think hot setting is around 150- 180 °C in slow cooker so bread should grow ther same way as in oven ....but what with wetness of dought and ventilation..... I learn that roast potato should be done in slow cooker with cotton cloth under lid so will not be too much moisture -not super safety smart idea like for me ...but do this will work for bread ?
Thanks! You could try it. I could only see that maybe you can't build a nice crisp crust in it? Great bread is a pair of delicious consistencies. You want a crisp crust and soft interior (in most cases). Good luck!
I love sourdough but never baked a bread in my life, and it’s so daunting. I believe its the best to learn baking sourdough from a German!!! So precise and clear with instruction, thank you so much!!! Question is what time of the day do you recommend staring all this? Since it takes long time, when do you sleep?? LOL
I'm so happy that I found you! Beautiful explanations! Beautiful bread. Thank you! Looking forward to your wonderful cookbook!
Gluten Tag my dear friend
I'm also an engineer and admire your science approach and going into details aiming for perfection. I have 2 questions for you Sheff. 1. Does it matter for the oven spring if you skip the autolyse step?
2. Isn't it better to add the salt separately and after adding the levain?
Thank you very much. You are my number one teacher
Fantastic run through! Got me wanting to take my starter out of the fridge again...
The best explanation I have seen so far !! Thank you !!
My sister recommended your channel as she is an aspiring baker and I bake sourdough when I can. I LOVE sourdough and loving your content!! You explain everything so well and succinctly. ❤
Quick question, what are those rocks and stone slab called? When I bake more, I am definitely getting myself some. 😊
Thank you so much for sharing. Love your videos and I just got your Book in the mail today. So excited !!!
Thank you so much for your detailed video ! I was looking for a recipe to follow simply ...but you give us explanations on how the whole process works, so we can handle the dough making in a smart comprehensive way ! You are a real teacher ! PS i would have liked To see you cutting the bread !
Really thank you! This is incredibly useful! Kind regards from Argentina
I have almost the same method except that I keep my starter unsalted.
I feed my starter at the same time I start my bread. That way, when my starter is ready, it goes in the fridge for the next day while I start baking my bread.
May I recommend a video idea. To my surprise, there is no content on TH-cam about freezing partially baked bread for later consumption and 2nd bake. It takes the same amount of time to make 2 or 6 loaves and so making big batches makes total sense for me. Long long should you perform initial bake if you plan on freezes the loaf? How to freeze for maximum freshness? Best practice for 2nd bake? What oven temperature? What is the final bread result?
This is a great video to learn about Sourdough basics. I’m a home bread baker here in NJ, USA, and been baking both SD and yeast breads for over 14 years. My question: never saw the method of the piece of dough in the tube. You said that would become your starter, I believe for the next day. It has salt in it, and starters don’t have salt???
That is totally amazing :) your products are beautiful. I try baking sourdough bread since some time but still have issues. I feel that the biggest one is that I do not bake the bread every day and feeding starter 3-4 times every 12 hours before baking is annoying if there are many other things to do. In colder time I see that my starter is not so strong. What I can do with this starter to see such beautiful bread at the end and not have discard every day? Thanks for sharing all your discoveries!
I recommend to place your starter in the fridge before it has peaked. Maybe 2-3 hours after you fed it. Then you can just use the starter directly the next time you make a dough. Or you just cut a tiny piece before shaping from the dough and store that in the fridge. It should have a good yeast/bacteria balance in the fridge for a few weeks.
@@the_bread_code Thanks for all tips! I appreciate your involvement in creating this channel. :)
I learned faster from you compare to 5-8 other content creators here in youtube. You explained very clear, scientific and situational. Thank you
Thank you 🤩
Thanks also for your free pdf :) will keep making my own bread from now on
. my bread my art too@@the_bread_code
Hendrik, great to have you back. top recipe and explanation, as always. Your pizza pie stretching technique has certainly improved since the video of your visit to Naples. Gratulieren!
Great video and very helpful instructions, thank you so much ❤
A question though, if I can’t bake after the bulk fermentation is done .. can I place the dough in the fridge, and for how long. Also if you could please tell me about the procedure after refrigeration. Thank you again for your enthusiasm and inspiration
Wow, a perfect Christmas present for my family that wants to make homemade pizza in 2023, so thanks!
Wow, you are wonderful to share your knowlege!!! It's taken me a long time to get good at sourdough, but I'm sure I'll learn something from your book. Can we donate in USD?
Thank you 🤗. Valid point. I will check this ❤️. The best thing you can do is to convince as many people as possible to try making sourdough bread 🔥
Love the video.. thank you. Can I replace the sourdough starter with instant yeast or poolish?
Yes definitely. Just use a tiny amount of poolish too. Around 10% based on the flour. The goal is to extend the fermentation time to 8-12 hours at least. If using dry yeast directly to as low as 0.5g for 1kg of flour. I even go for 200mg only. It makes a great dough. Long fermentation times are essential for the flour to break down and convert. This is what creates you the flavor.
Hi, thank you so much for your videos, they are so informative.
In the video that you did mention that the size increase depends on the flower I’m using.
Would a higher protein containing flour, needs more than double of the fermentation or less?
I have 2 active starters, and some dried in the freezer. I make great sourdough loaves, since 2014. However, I want a change since I started using a Poolish to bake. I made great Baguettes using a Poolish and yeast and so much easier. I’m taking a break from SD, drying my starter for future use. Yeast is so much quicker.
Thank you for your generous offer. I agree we all should know how to make a great bread.
This is your best video ever! It makes everything so easy that I actually did it and will do it again this weekend. Thank you!
Like your humorousness, don’t say sorry :) . Thanks for your videos
So delicious! Thank you for the wonderful tips!
Free bread book? Subscribed!
I love your videos don’t stop posting!
This might be a stupid question, but how would you deal with an under fermented dough that stayed in the fridge overnight? I put my main dough in the fridge last night even though my sample dough hadn’t doubled in size (I had to go to bed because it was late). I then forgot to put the sample dough in there as well, and when I woke up the sample had doubled in size but the main dough had only increased a little… So, should I just leave my dough in the fridge a little longer? Take it out and let it ferment? Or just throw it in the oven and pray?
Thank you for what you a giving to the bread community. Best regards from Denmark
I definitely have to try dough pizza with some relative % of whole wheat. It must add something to it to make the dough less boring, specially when eating the cornicione alone..
Yes - I love the tiny bran particles. Some people could call it blasphemy though haha.
You are so charming and fun to watch!!! Greatly appreciate all your tips and explanations (fellow nerd here 🙌🏻) 🍞 🤎💛
Amazing! You’re a great teacher
😱 20C cold and take 20hrs? My kitchen is about 15 or 16. No wonder my dough takes forever.
Love the book donation hint. 😂🤣 A German guy I used to work with (living in the UK for a long time) went back to Germany to see family and when he came back he said 'its true, Germans have no sense of humour!'. He'd obviously never met you! 😂
LOVE that you have made your book free. ❤️❤️
You say your starter is stiff but it's so soft and pliable.
My 50% starter is like a bullet. I do 10g water, 20g dough with 10g mother starter. Any ideas?
Thanks.
really enjoyed this one! as an aside, i'm locaed in italy and essentially bake only with caputo flours: if you have the chance and happen to find it, give "caputo tipo 1" a try (green and brown 5kg bag), it's a type 85 flour that works amazingly well in a mix and by itself, and the bread it produces carries an amazing flavor and aroma; manitoba oro is also excellent (very strong bread flour at over 14g of protein, lacking in flavor what it makes up in strength) but steer clear of caputo's whole wheat flour: it's full of coarsely ground, sharp wheat bran that will happily tear up the gluten in your dough, while also having a very, very low W factor (120 or 140 if i remember correctly). cheers!
Bingo! Will be trying this with my 4 week young starter!
Great recipe! Looks so delicious! Thank you very much for sharing! 👍👍👍
I just bought a pound (16 oz) bulk package of SAF instant yeast for under $4.50 at the Chef Store in Parkland (part of Tacoma) WA. I will be able to make rye and whole wheat sandwich bread with it for the next year. It is much easier, and still VERY tasty, to make straight dough bread with SAF instant yeast. You can also use this yeast to make a Poolish or Biga pre-ferment and get similar, but not as acidic, results of sourdough without the never ending babysitting of the starter. It is less expensive to use Instant yeast because I do not need to constantly feed the damn thing as I do my starter (I do both commercial yeast and natural levin breads). The cost to feed my starter flour regularly is MUCH MORE over the year than buying a $4.50 pound of instant yeast for one year! And instant yeast is a 1,000 times less hassle to use, a 1,000 times more reliable, dependable, and convenient. There is no need to nurse maid a sourdough bread and hope that it comes to life in my cold, winter kitchen, or in the summer when it gets so hot that the sourdough starter goes into overdrive and produces off flavors. You can under complicate your life by simply buying commercial yeast like SAF instant or Fleishmann's Instant Dry Yeast. You'll be able to keep a reasonable and Predictable baking schedule in both warm and chilly kitchens. Peter Reinhart's "The Baker's Apprentice, or his "Crust and Crumb" books, and Jeffrey Hammelman's "Bread" (he is the chief baker at King Arthur Flour) books have the most excellent recipes and instructions for using pre-ferments (i.e. sponges, Poolish, Biga, etc) as well as using natural levin starters. You do not need to become enslaved to your Starter! You certainly will not save money because you must feed the starter flour to keep it going and instant yeast needs no feeding. I bake more because I have a regular, predictable way of getting consistent, and reliable results. I get great results with instant yeast. I do not get frustrated with SAF as I often do with sourdough. And I use a stand mixer to mix the dough and that is easier than hand mixing and gives great results. The proof is in the pudding.
Dear Hendrik. Thank you so much for all your video and the book. One question, I thought the dough in the test tube has salt in it? It's ok to feed it as other starter? Thanks!
Great question. Yes this is no problem. In fact I think it's good. Because your sourdough starter ferments a dough containing salt. It's good for the starter to be accustomed to the environment that it's working in.
I’m as moroccan when i soak chickpea i used its drained water. And 1 whole Dattes. Or some pieces of fava bean and bran with whole flour meal
Brilliant! Make a pizza with fresh garden tomato, then eat while baking the rest of the bread.
Thank you❤ I’m learning and having so much fun. Your video on how to make sourbread master class is very helpful. Thank you for explaining and sharping your knowledge.
PS I really like your German accent 😉
Greetings from Poland 🔆
You are so welcome! Thank you very much 🥰
THANK YOU! A great lesson!
You are really putting out great stuff, it is the best I have ever seen. Thank you.
You're very welcome
I'd love to bake my own bread but I have only a convection oven. This video is educational, thank you.
Listen!!!
You can dry the sourdough starter, and use it a year later. Put on a large tray, put in cold oven, check untill it's hard. In a sterilized jar and in the fridge. Ready for at least a year.
I use a dehydrator, but your method works. Just be careful the temperature never exceeds 50 degrees Celsius. The microorganisms will sporulate and go into hibernation mode. The spores are super resistant. Scientists have found 150 million year old spores. You can just keep the dried powder in a dark place in your kitchen. Bonus if you add a silica pack to make sure it stays dry.
@@the_bread_code Thank you. This MIGHT help people in crisis so I love it.
(Plus people like me can accidentally use the very last starter).
Looks like lots of time for a patient person. I will aspire to that.
Thank you so much for the recipe. I need to get it side by side with my Mom's and see how they differ. Is any sourdough bread light and fluffy? It is at the grocery store but it's not right from the grocery store if you know what I mean.
Best tutorial!!! Thanks for sharing!!!
Love this -- if regular starter instead of stiff, how would you adjust the percentage?
Nothing would change 👍. Just make sure to be careful to not overferment.
Thanks for your wonderful teaching! I’ve been using as much as 200g of starter lately with the same amount of flour as u use here. My hydration is usually closer to 67% but that is just for regular bread (I realize your recipe is for a more versatile dough). BTW, I do not at all consider myself an expert but I was thinking that my higher amount of starter was giving me a better oven spring (which it has compared to some of my earlier loaves). So many variables!😁. Anyway i guess I’m wondering if I should use less starter and then proof it longer?
Hello from Georgia! I am completely inspired with your method! Thanks for giving this new bread maker confidence. Can't wait to try my hand at it! Very concise and scientific! Just appeals to me in so many ways! Excellent teaching video! What stones do you use to help with the steam?
Thank you! These are sauna stones. But other stones you find outside should also work!
Good to see you put out a video. How is your bakery working out??
Bakery is on pause for now. I have not managed to team up with another good baker. I am currently focusing on finishing my book.
Hello Mr! I made your recipe yesterday evning. The dough is looking good or more than good fantastic. But the litle sample of dough in the glas didnt rise. So what to do? Should I wait or dived the dough in portien and put in banneton. I hope you can help me
So informative thank you
Should the starter be at a certain phase of rising?? Like, going up or going down in size? ❤ thanks for vids your tips
Thank you for tthe book!
The small piece of dough I take out for the small container does not ferment at the same rate. Yes both are placed next to each other. The first time my main dough over fermented and the dough in the jar only raised about 25%. 2nd time, same thing. Not much oven spring. Comes out like a disk with good crumbs.
Today, dough in jar did not double. I see bubbles. I shaped it. This time the dough is runny like the last 2 time. Other suggestion besides the small piece in the jar? What do you suggest do your recommend? Thank you!!
I'm surprised that you can make pizza dough at that hydration. Very cool
Most of the Neapolitan pizza is always at around 60% hydration. It might be a bit low for bread, but still I think it's a good balance. The dough in the end is very versatile. You can turn it into whatever you like!
@@the_bread_code Such versatility! I love the science behind bread making.
Why exactly do you pinch the sides of bread dough? I will listen again.
Thank you.
great video, i really like the stiff starter method!
Glad you liked it! It is my go to method these days. It really enables you to bake even with weaker low protein flours.
I have watched so many bread making video. This is a top 3. Thanks for your efforts at teaching. The 4 in 1 was excellent.
Cheers
Thank you 🙈
Thank you, very nice recipe! How hot did you set your oven for the pizza? My oven only gets to 230 °C, but I don't know if this is enough. I do have a broiler though, so what would you recommend?
Hy, gefällt mir sehr gut was du da so machst. Macht Sinn, Kompliment. 😊👍