The hardest part to learn is judging the fermentation. I do find using a clear container with straight sides helps me gauge the growth. If you want great oven spring, letting it grow around 50% during bulk is appropriate 😊
I've struggled with getting an open crumb and great oven spring. I live in the Caribbean where our temperatures are elevated and from what you have explained, I think my error is long bulk fermentation times. I can't wait to try shorter times. Thanks so much for your channel and experience!
To Summarize with timestamps: 1. The strength of your starter. 1:05 2. Gluten Development. Know your bulk Ferment. 4:40 3. Shaping the Dough. 7:46 4. Baking very hot and with steam. Even the heat with a baking stone. 10:2 5.Retard the dough. 12:56 6.Scoring- Sharp blade. 13:8 7. Super hot with steam. 13:36 Summerization of all tips. 11:59
Your videos are like graduate courses in sourdough baking. I use most of your ideas but twelve years of experience gave me some other useful techniques. One thing I’ve found most valuable is the overnight fermentation. Lately, I’ve decided that two nights of bulk fermentation is a fail safe for oven spring and crumb.
Thank you. Here's a list of what I got wrong last night! 1. Using 100% Spelt for to feed my starter. 2. Using tap water which may not be good quality. 3. Using starter that's doubled but not super active. 4. It was all downhill from there on. I am trying to bring the loaf back from the brink as I cannot bear to waste ingredients but from now on will pay attention to all of your tips. 🤐
Okay, the answer I was looking for was found in this video. My use of the fridge has been a failure. But what I've learned here is that I need to complete the rise/bulk fermentation BEFORE it goes in fridge. The fridge is only for retardation to increase flavor and you get the bonus of easier handling and scoring, and additional steam. Thank you!
I'm an intermediate skilled baker with lots to learn. As I heed the lessons you and others give, my breads are improving more and more. Many of the tips you give here 100% accurate and necessary. Only one I've heard that I really do differently is about starter. I store mine in the fridge, take it out and feed it the night before a bake, and in the morning it's always ready. Thanks for a great video!
Well, it can certainly work out of the fridge. But I've noticed that mine grows higher after I started storing it on the counter 😊 Happy you liked the video. It's all about finding what works for you 😁
Foodgeek I forgot to note that I live in a desert and the rules here do vary especially when it comes to starter. My challenge is keeping the dough temp down to where I want it. It's tough to find a cool spot to store starter out unless it's winter which may be like your summer. So I agree in that we need to explore what works.
Made my first two loaves of SD bread in over 10 years and they came out fantastic. I used some dried flakes of SD I dried out in 3/2010 and that have been in the freezer since that time and re-hydrated them last Sunday. I fed them and got them really going with a mixture of Rye/Wholewheat/Bread flour. On Thursday night I mixed the flour, starter, water and salt and did a two Stretch and Folds put them in the fridge overnight. The dough was 30% stone ground Whole Wheat and Bread Flour. Next morning at 8am, divide, into the bannetons and into the fridge until 3pm, slash and into the oven. Wow, delicious and huge oven spring! Baking right out of the fridge is a great idea that I learned from you, thanks!
Today I got ahold of an actual razor blade to score the bread properly and I got a beautiful rise with a windowpane pattern. I’ve previously just been using what I thought was a sharp knife, but it kept dragging the dough and it kept sticking. That resulted in a flatter, but still tasty sourdough loaf.
This is the most helpful video I’ve seen since I’ve been making sourdough for 3months. I don’t get great oven spring yet. It’s yummy but doesn’t rise like I want it to. Thanks for all the great ideas!
I struggle with Bulk Fermentation. I have a difficult time knowing when it is done. I also want to thank you for your wonderful videos, I have learned a great deal about the sourdough process from you and I really appreciate it. They inspire me to keep trying to get it right, and I have made significant improvements after watching your videos. Thank you Sune, and keep up the great work!
I really like your videos! No useless deadair. The pace is excellent and you always include "why" each step is important! Clear, concise and always consistent in your approach.
Yes! So nice to not have disturbing music in the background! I love the intro and the guitars on your wall though, but nice that you keep music off while you're teaching.
wow this is super info packed. I started baking a few years ago and then got out of it after my husband passed and son was born but I'm just getting back into it and trying to sell locally so this is really helpful and giving me some great tips im sure will help give me that edge I need to make great quality bread to sell (and eat!) thank you so much for sharing. ive watched a lot of bread making videos from pbs, youtube, king arthur flour but none of them compare to the depth of steps and tactics you go through , i really like the way you explain everything although some of it may have been a little easier to visualize with demonstrations of what youre talking about but ill continue watching your other videos to get a better understanding of everything. thanks again
Bonjour Sune, I have been making sourdough bread for the last 3 years and a bit like you looking around and trial and errors. I believe that I have achieved a very good process and getting a great result with my bread according to the numerous individuals who tried my bread. I really appreciate that you did this video in which you masterfully touch on every points. I did learn a new trick and will implement to see the results on my bread. I do autolyse but for under an hour, I will give it a try for 4 hours and see the difference. It make sense so will see. Again, fabulous job and merci beaucoup for the info.
Thanks Sune for your shareing spirit to talk about this little-big secrets, had not heard anyone talk about why it is a good idea to discard more starter and give more food, now I understand the logic, thanks again, this was a very helpful information.
I've been trying and failing sourdough for a while now until I discovered foodgeek. Thank you so much sir, my loaves are getting better all the time and I'm now making them for extended family. Top channel.
Sune,You are seen frequently and repeatedly pinching the dough as you shape it, but I've watched (almost) all your amazing videos and have not heard you comment as to why you do that. What are you testing for? Thanks for putting so much knowledge out there for us home bakers and for your scientific experimentation complete with controls rather that just standing by 'traditions'. THANK YOU!!
Most og what I do is based on experimentation, also stuff that I don't have a video for... yet! 😉 I pinch the dough to remove bubbles that would otherwise create a blowout or a crevice under the crust 😊
thank you ! very useful advice! before i put my metal baking forms on a rack ... now i will put them on a metal plate to maximize the heat to the baking forms
For Chlorine, now in the US many water systems are using persistent chlorine based sanitizers that don't evaporate when leaving water out overnight. So, best to have a filter. Thanks for all your great content. I've learned a lot form your chanel.
Hey Sune, I've heard nowadays in many countries they changed chlorine in tap water to chloramine. The reason why Im saying this is that the new one doesn't evaporate at all from the water, no matter if you boil it or not. So the only way to go is bottled water
This is just wonderful! I can make use of all of these tips. I'm going to feed my starter today, and I'll put most of it into discard and give it lots of food. All of these tips will help with tomorrow's loaf! Thank you!
You should include affiliate links to your supplies- bannetons, baking stones, dutch ovens, aprons, that fancy scoring tool, etc. Would love to order through those links. Love your videos!
This is the best sourdough video I ever seen. It's really hard to find Who covers every step and explains well. I read a lot and I watched so many videos but your video summarized every aspect of importance in the process of making sourdough bread. My husband is geek and I love geeks. Thank you so much for your videos.
What I did the last time I fed my starter and autolized the same time, about 4 hours. Initially I thought I made an error but you confirming this and my end result was great.
Yes, some people say that the gluten will start breaking down, but I've never had a problem with that. That's the reason I do experiments. A lot of people who bake will just pass on what somebody else told them, so I just test it to see if it's right or wrong 😁
I can’t believe I overlooked that FG mixes water + flour and autolizes dough up to 4hrs before adding starter! I only autolize 30 min with everything mix. I am doing a high hydration rye bread.
@@Foodgeek The scientist in my always makes me question every step and ingredient in a recipe. "Is this really required? What is this accomplishing? How much will it change if I do it differently?" I love your videos and your approach!
Hello, Sune, thanks once again for sharing your experience with sourdough. Complete Noob here still. You mentioned puddle bread if you don't follow the instructions perfectly, and I just wanted to let you know, if you need anyone to volunteer how to make puddle-bread, I'm an expert at that. (I think so far, my experiences have been from a sourdough that's still a bit weak.) But all is not necessarily lost--I've been known to throw it into a bread pan and cook at a lower temperature, but the best I can say about it is, it's bread. Wish me luck on my next endeavor!
Excellent, Excellent Tutorial! Very Helpful to learn the fundamentals to a Great Baking, specially Sourdough Bread! Greetings from Singapore!🇸🇬⚘⚘ Edith, a happy Subcriber! 😊!
Thank you. I really felt like this one was missing. When I was starting out with sourdough and trying to learn how to score, I could only find a couple of grainy videos and they'd never show the bread after it was baked :)
Foodgeek Just one of your tips (preheat 1 hr and bake at 260) has just led to my first loaf that’s not a frisbee! After 10-12 flat loaves!! I had been baking at 230 and not preheating much. Thank you so much!!!!! :) :) I will watch all your videos and read your blog. I also appreciate so much that you are concise and do not ramble on like so many people do in TH-cam videos.
Putting the starter in the fridge works really well. I get mine out, warm the outside of the jar with some hot tap water, feed it and pop it in a proofer at 24 deg C for four to five hours. By then it's fiery enough to do five rounds with Mike Tyson. The other way is to feed it and leave it in the proofer, or on the work top overnight. This also enable better control of the Lacto Bacillus, by varying that temperature when it is being re-invigorated, but that's another story. The fridge method means no discards whatsoever too. Yeast is an incredibly tough microorganism. It's all but impossible to kill and it's opportunistic in nature. It is geared up to grab brief windows of opportunity when the environment is just right.
Hi. Thanks for the great and informative video. I have a question about starter maintenance. At one point you said you feed your starter 1:2:2. At another point you said you feed it 1:5:5. When do yo do which? You also mentioned you often leave it on the counter and don't feed it regularly. If you leave on counter and then plan to use it, how long before you intend to use it do you feed it, and how much? I think you said you may only do one feeding to bring back to life, but I want to confirm. Many thanks!
Adley G My takeaway was that when he is first building a starter, he wants to give it a great head start (1:5:5), but thereafter, he just does 1:2:2 to continue the maintenance - he adds that the day he wants to bake.
I am a little distracted by the HD28 hanging on the wall. I bet there is some wild yeast on those strings. You like American guitars and I like Danish speakers and bread. I am stuck in Thailand during the lockdown with some sourdough starter I made with your help. I only have a frying pan and no oven. I have been frying sourdough starter with rice bran oil, sesame seeds, and chives which is incredible. I want to try to make some sourdough Pita but unsure of the ratios for this, any ideas. This channel is really cool.
I like using just rye flour for my starter. I don't understand WHY you don't prefer this. Lots of good food. Also, I am amazed at how long you leave your oven door open when you are putting in the bread. My oven temperature drops a lot when I open the door, doesn't yours?
Great info. I've learned so very much from you. Since watching you I have excellent oven spring and the very best bread with crackling crumb. ThNk you so much. Excellent instruction and lovely bedside eloquence ( for lack of better team, lol).
By far most succinct and sensible video I have seen. A question about bulk ferment. - at what temp is it good to bulk ferment ? I live in Mumbai. Humidity is high. And temps are normally 30 deg c ( or there about a appx ). Also - after gluten Dev ( using folding method ) won’t the dough fall in bulk ferment. Thanks in advance. Regards Aparna
@@Foodgeek Thank you for all the videos and the recipes. I'll let you know how it goes. Off on a trip and when I get home I am going to start making my starter.
To produce steam in home oven, Dutch oven and baking stone plus Roasting lid are two choices. It would be grateful if you could show us the different effect between them.
Could you please make a video comparing the results with different times of preheating the oven? You mentioned 1h, some 45’ and I did once with just of 30’ of preheating and it turned out still pretty good. Thanks!!
Tak for alle de inspirerende videoer! Kornby Mølle nr. 1 og fuldkornsmel fra Egeskov Mølle giver virkelig et lækkert brød. Hvordan ville du anbefale at man laver surdejsboller? Tænker mest i forhold til pre- og final shaping.
Thanks for all of the information Sune. I seem to always have problems with gluten development. I am trying to do whole grain breads but have accepted the fact that I need to add unbleached bread flour to avoid ending up with a tasty brick. Over the course of about ten loaves I have never had a positive window pane test. The dough always tears. Eventually I become concerned with overworking the dough after five or six stretch and folds and at that point the bulk fermentation is advancing. Todays loaf was 60% whole spelt grain bread with 80% hydration with an overnight autolyse before adding my starter. I am getting to my wit's end with this problem because without gluten development I am never going to get good oven spring. I don't want to resort to a white flour bread for health reasons.
You may want to seek help on a sourdough message board or Facebook group, where people may be more able to dig deeper and have time to look into it. It can be complicated to figure out some of these issues and a lot more information is needed to get to the bottom of it. The Fresh Loaf is a good place to start.
Hi. You say to feed the starter 1:5:5 is best, then later "when you are going to bake" (4:26) 1:2:2 or 1:3:3. So you should feed 1:5:5 when you are not planning to bake?
Hi Sune, thanks for your great tips. I'm a bit confused about autolyse, in some of your video you don't do autolyse making sourdough bread. What is the best result to do the autolyse or no need to do? Please give us an advice. Thank you.
Hi Sune! I'm newly subscribed and am really enjoying the clarity that you add to your instructions. I'm new to sourdough baking and naturally have many questions, one of which is the starter maintenance. I'm hoping that you can shed some light on this question in particular. You mention using most of the starter in the recipe leaving a very small amount behind. Could you share your process of (weights and measurements) building the starter back to a usable amount for further baking? Thanks very much and please keep up with your wonderful videos!
Thank you :) It's super easy, if I need 100 grams of starter in my bread, I will make 125g of starter and use the remaining 25 grams for the next feeding :)
I always missed the bulk fermentation after folding. And it worked just fine and the bread is super tasty. What exactly does the bulk fermentation do? Do you have a video to test the difference? I think there is none. :)
Hi....I’m a couple of months into my sourdough adventure and just found your channel. I have a funky little propane oven. Trying to learn how to get the best oven spring when making a double batch! Tips?
Also, Organic AP and rye is what I feed my starter with. Usually mostly AP with some whole wheat and some rye. What hydration and amount of starter would you recommend? Can I leave it on the counter if it gets really warm in my place?
You should do an experiment for how long you actually have to preheat your oven to get the dutch oven/combo cooker/steel to 500deg. You could use a laser thermometer to quickly do that experiment. I think it will take less than 1hr!
I’ve been watching your videos for a year or so. Thanks for good info. Want to share an idea I use. Noticing you play guitar. I don’t know for sure whether I learned to take a sample of the dough into a straight-sided glass to more easily tell how much it’s grown. Ready? And…. Coricidin bottle. Duane Allman famously used one for his slide playing. One good thing about it is it only takes very little of the dough for the sample. Straight sides. Maybe if you like the idea, offer folks a link here. Just a thought. Works well.
Great video ! I think that my issue lies with my levain chef. It grows, and bubbles to about double in size and when I use it to make my levain for the bread, I do the float test and it floats. Yet, I'm still not getting the spring. Would recommend simply throwing out a majority of the mature levain, just to 10 grammes left and then feeding it a large amount of flour and water; then repeating until it grows to three times? Thanks for your help !
how do I prevent having the bottom of the loaf from getting too brown? I have put up the dutch oven as far as I can in the oven. I also have a gas stove and it runs hot, so I have it on 450 degrees
Sylvia Carlson remember that it’s hotter at the top of the oven, as heat rises, so maybe cook on a lower rack and turn the temperature down to 400 F when you remove the lid. Sounds like it might be ‘experiment time’ in your kitchen 😁
So just to be clear, As I only bake on weekends...you're saying I can keep my starter out of the fridge without feeding it daily? Thanks, love the videos!
when you say you preheat the dutch oven for an hour, do you mean from when you turn on the oven or from when the oven signals the temperature you set is reached?
Hi Sune Thanks for some great videos. I have been doing breads since march (yea covid19 hobby). And most of the time I get very nice oven spring. I have now started with higher hydration (80%). But most of the time I get frisbees. Some times great oven spring. When they become frisbees, it is mostly (I think) because the dough flatten when I put it in the oven. It can't hold itself. Could it be the gluten (I do get nice windows), or the fermatation? Or do you have any other good ideas?
Well, since you get good oven spring sometimes, it's probably either lack of gluten development or over fermentation 😊 Do you do a windowpane test after you finish your stretch and folds? How do you monitor growth in bulk fermentation? 😊
@@Foodgeek I use autolyse for 2-3 hours and then my machine, until I get nice windowpaint. . Then I do 4 folds, with 30 min apart. I do not do windowpaint test after this. I have not been so good at monitoring, but have done it on time. 1.5-2 hours (after the 4 folds). Then preshape, shape and then in the fridge for around 12 hours and then bake. Thanks for the reply :) I have 2.5 dough to autolyse right now. And unfortunately got 1 medium bread and one frisbee today.
@@jrgenmehr2170 Well, if you get a windowpane early, you don't need to check it later. 2 hours might be a bit short depending on your ambient temperature. You should put it in a see-through container after the folds and let it grow by 25% :)
@@Foodgeek thanks. That is also what I try to do. Buy today I almost didn't see any growth. I will try again tomorrow :) I will feed my sourdough tonight and watch some more of your videos 😅
Terrific advice! Oven spring is THE thing I'm struggling with right now... Mostly I think it's my non-existing shaping technique, haha! I bake with fermented fruit yeast water though rather than a "real" sourdough starter. Do you have any tips or videos on that? :)
Since I tried increasing my hydration to 70%, and using a dutch oven that 'allows' the bread to spread more, I've found I'm consistently getting flat results (although often quite airy!). I have just tried following your tips - fingers crossed! (I suspect my starter wasn't strong enough - seems to be the biggest difference). A question - will it harm the loaf if I add the salt during the autolyse??
I love the high hydration breads but the dough will tend to spread. I found that suspending a pyrex bread pan inside my enameled cast iron dutch oven gives a nice form tothe bread plus I can put some water in the bottom of the Dutch Oven to get extra steam thus extra spring....
Where in the sourdough baking process are you failing, which prevents you from getting oven spring? Be honest! :)
Probably with the Stretch n Fold and now with checking my Bulk Ferment
The hardest part to learn is judging the fermentation. I do find using a clear container with straight sides helps me gauge the growth. If you want great oven spring, letting it grow around 50% during bulk is appropriate 😊
I am between judging fermentation and stretch and fold... My first sourdough bread didn't spring properly.
Bulk ferment :(
I've struggled with getting an open crumb and great oven spring. I live in the Caribbean where our temperatures are elevated and from what you have explained, I think my error is long bulk fermentation times. I can't wait to try shorter times. Thanks so much for your channel and experience!
To Summarize with timestamps:
1. The strength of your starter. 1:05
2. Gluten Development. Know your bulk Ferment. 4:40
3. Shaping the Dough. 7:46
4. Baking very hot and with steam. Even the heat with a baking stone. 10:2
5.Retard the dough. 12:56
6.Scoring- Sharp blade. 13:8
7. Super hot with steam. 13:36
Summerization of all tips. 11:59
Ha. Thanks for the summary. I just jump to 11:59.
Your videos are like graduate courses in sourdough baking. I use most of your ideas but twelve years of experience gave me some other useful techniques. One thing I’ve found most valuable is the overnight fermentation. Lately, I’ve decided that two nights of bulk fermentation is a fail safe for oven spring and crumb.
Took this advise in a ziploc solo camping with a 1 quart dutch oven over a fire or coals added on the top. Perfectly done
Thank you. Here's a list of what I got wrong last night!
1. Using 100% Spelt for to feed my starter.
2. Using tap water which may not be good quality.
3. Using starter that's doubled but not super active.
4. It was all downhill from there on. I am trying to bring the loaf back from the brink as I cannot bear to waste ingredients but from now on will pay attention to all of your tips. 🤐
Okay, the answer I was looking for was found in this video. My use of the fridge has been a failure. But what I've learned here is that I need to complete the rise/bulk fermentation BEFORE it goes in fridge. The fridge is only for retardation to increase flavor and you get the bonus of easier handling and scoring, and additional steam. Thank you!
I'm an intermediate skilled baker with lots to learn. As I heed the lessons you and others give, my breads are improving more and more. Many of the tips you give here 100% accurate and necessary. Only one I've heard that I really do differently is about starter. I store mine in the fridge, take it out and feed it the night before a bake, and in the morning it's always ready.
Thanks for a great video!
Well, it can certainly work out of the fridge. But I've noticed that mine grows higher after I started storing it on the counter 😊
Happy you liked the video. It's all about finding what works for you 😁
Foodgeek I forgot to note that I live in a desert and the rules here do vary especially when it comes to starter. My challenge is keeping the dough temp down to where I want it. It's tough to find a cool spot to store starter out unless it's winter which may be like your summer.
So I agree in that we need to explore what works.
@@VictorYepello You may want to look into getting a wine fridge. You can set those between 12C-20C. Which would be fine for a slow bulk :)
I second that ! thank You that you have generously shared your knowledge .
@@eshoras Thank you
Made my first two loaves of SD bread in over 10 years and they came out fantastic. I used some dried flakes of SD I dried out in 3/2010 and that have been in the freezer since that time and re-hydrated them last Sunday. I fed them and got them really going with a mixture of Rye/Wholewheat/Bread flour. On Thursday night I mixed the flour, starter, water and salt and did a two Stretch and Folds put them in the fridge overnight. The dough was 30% stone ground Whole Wheat and Bread Flour. Next morning at 8am, divide, into the bannetons and into the fridge until 3pm, slash and into the oven. Wow, delicious and huge oven spring! Baking right out of the fridge is a great idea that I learned from you, thanks!
By far the most comprehensive and concise video i've seen about oven spring. SUPER USEFUL! THANK YOU
Today I got ahold of an actual razor blade to score the bread properly and I got a beautiful rise with a windowpane pattern. I’ve previously just been using what I thought was a sharp knife, but it kept dragging the dough and it kept sticking. That resulted in a flatter, but still tasty sourdough loaf.
I followed your recommendations here and went from a frisby to a thing of beauty. I wish youtube would let me share a photo. Thank You!
This is the most helpful video I’ve seen since I’ve been making sourdough for 3months. I don’t get great oven spring yet. It’s yummy but doesn’t rise like I want it to. Thanks for all the great ideas!
I struggle with Bulk Fermentation. I have a difficult time knowing when it is done. I also want to thank you for your wonderful videos, I have learned a great deal about the sourdough process from you and I really appreciate it. They inspire me to keep trying to get it right, and I have made significant improvements after watching your videos. Thank you Sune, and keep up the great work!
this is so helpful. I watched this last year and I got more out of it after baking for a year.
Yeah, it's not for the absolute beginner. Probably a bit overwhelming :)
The BEST teacher ever! You explain It so simple. Thanks!
I really like your videos! No useless deadair. The pace is excellent and you always include "why" each step is important! Clear, concise and always consistent in your approach.
Sine, I think you’re wonderful. A terrific teacher. Thank you for sharing your skills and knowledge with all of us.
Serious video with no background music... Finally. Thanks for this.
Yes! So nice to not have disturbing music in the background! I love the intro and the guitars on your wall though, but nice that you keep music off while you're teaching.
wow this is super info packed. I started baking a few years ago and then got out of it after my husband passed and son was born but I'm just getting back into it and trying to sell locally so this is really helpful and giving me some great tips im sure will help give me that edge I need to make great quality bread to sell (and eat!) thank you so much for sharing. ive watched a lot of bread making videos from pbs, youtube, king arthur flour but none of them compare to the depth of steps and tactics you go through , i really like the way you explain everything although some of it may have been a little easier to visualize with demonstrations of what youre talking about but ill continue watching your other videos to get a better understanding of everything. thanks again
Thank you ❤️ I also have all this information written down on my blog. Maybe that's an easier medium to refer back to 😊
Bonjour Sune, I have been making sourdough bread for the last 3 years and a bit like you looking around and trial and errors. I believe that I have achieved a very good process and getting a great result with my bread according to the numerous individuals who tried my bread. I really appreciate that you did this video in which you masterfully touch on every points. I did learn a new trick and will implement to see the results on my bread. I do autolyse but for under an hour, I will give it a try for 4 hours and see the difference. It make sense so will see. Again, fabulous job and merci beaucoup for the info.
Absolutely brilliant video packed with knowledge in high concentration. I could definitely take away few things to work on and improve.
Thank you
Thanks Sune for your shareing spirit to talk about this little-big secrets, had not heard anyone talk about why it is a good idea to discard more starter and give more food, now I understand the logic, thanks again, this was a very helpful information.
The dobro behind you in this video is beautiful. Is it a coincidence that a "dough bro" owns a dobro? :)
Love DAD jokes :D
Here's a video of me playing it: th-cam.com/video/O1ARnZZujuM/w-d-xo.html
From my video recipe about chocolate sourdough :D
Thank you so much for such a full and complete explanation in detail. Very very nice.
I've been trying and failing sourdough for a while now until I discovered foodgeek. Thank you so much sir, my loaves are getting better all the time and I'm now making them for extended family. Top channel.
Sune,You are seen frequently and repeatedly pinching the dough as you shape it, but I've watched (almost) all your amazing videos and have not heard you comment as to why you do that. What are you testing for? Thanks for putting so much knowledge out there for us home bakers and for your scientific experimentation complete with controls rather that just standing by 'traditions'. THANK YOU!!
Most og what I do is based on experimentation, also stuff that I don't have a video for... yet! 😉 I pinch the dough to remove bubbles that would otherwise create a blowout or a crevice under the crust 😊
thank you ! very useful advice! before i put my metal baking forms on a rack ... now i will put them on a metal plate to maximize the heat to the baking forms
For Chlorine, now in the US many water systems are using persistent chlorine based sanitizers that don't evaporate when leaving water out overnight. So, best to have a filter. Thanks for all your great content. I've learned a lot form your chanel.
Great tips and plenty of reminders. I still get a buzz each time I bake.
Hey Sune, I've heard nowadays in many countries they changed chlorine in tap water to chloramine. The reason why Im saying this is that the new one doesn't evaporate at all from the water, no matter if you boil it or not. So the only way to go is bottled water
This is just wonderful! I can make use of all of these tips. I'm going to feed my starter today, and I'll put most of it into discard and give it lots of food. All of these tips will help with tomorrow's loaf! Thank you!
You should include affiliate links to your supplies- bannetons, baking stones, dutch ovens, aprons, that fancy scoring tool, etc. Would love to order through those links. Love your videos!
This is the best sourdough video I ever seen. It's really hard to find Who covers every step and explains well. I read a lot and I watched so many videos but your video summarized every aspect of importance in the process of making sourdough bread. My husband is geek and I love geeks. Thank you so much for your videos.
What I did the last time I fed my starter and autolized the same time, about 4 hours. Initially I thought I made an error but you confirming this and my end result was great.
Yes, some people say that the gluten will start breaking down, but I've never had a problem with that. That's the reason I do experiments. A lot of people who bake will just pass on what somebody else told them, so I just test it to see if it's right or wrong 😁
I can’t believe I overlooked that FG mixes water + flour and autolizes dough up to 4hrs before adding starter! I only autolize 30 min with everything mix. I am doing a high hydration rye bread.
@@Foodgeek The scientist in my always makes me question every step and ingredient in a recipe. "Is this really required? What is this accomplishing? How much will it change if I do it differently?" I love your videos and your approach!
Hello, Sune, thanks once again for sharing your experience with sourdough. Complete Noob here still. You mentioned puddle bread if you don't follow the instructions perfectly, and I just wanted to let you know, if you need anyone to volunteer how to make puddle-bread, I'm an expert at that. (I think so far, my experiences have been from a sourdough that's still a bit weak.) But all is not necessarily lost--I've been known to throw it into a bread pan and cook at a lower temperature, but the best I can say about it is, it's bread. Wish me luck on my next endeavor!
Excellent, Excellent Tutorial!
Very Helpful to learn the fundamentals to a Great Baking, specially Sourdough Bread!
Greetings from Singapore!🇸🇬⚘⚘
Edith, a happy Subcriber!
😊!
This is the most useful sourdough video I’ve seen and I have seen a lot! :)
Thank you. I really felt like this one was missing. When I was starting out with sourdough and trying to learn how to score, I could only find a couple of grainy videos and they'd never show the bread after it was baked :)
Foodgeek Just one of your tips (preheat 1 hr and bake at 260) has just led to my first loaf that’s not a frisbee! After 10-12 flat loaves!! I had been baking at 230 and not preheating much. Thank you so much!!!!! :) :) I will watch all your videos and read your blog. I also appreciate so much that you are concise and do not ramble on like so many people do in TH-cam videos.
Great advices..I am new but have been researching and doing lots of things wrong so far..thank you for fantastic list of suggestions
Putting the starter in the fridge works really well. I get mine out, warm the outside of the jar with some hot tap water, feed it and pop it in a proofer at 24 deg C for four to five hours. By then it's fiery enough to do five rounds with Mike Tyson. The other way is to feed it and leave it in the proofer, or on the work top overnight. This also enable better control of the Lacto Bacillus, by varying that temperature when it is being re-invigorated, but that's another story.
The fridge method means no discards whatsoever too.
Yeast is an incredibly tough microorganism. It's all but impossible to kill and it's opportunistic in nature. It is geared up to grab brief windows of opportunity when the environment is just right.
Hi. Thanks for the great and informative video. I have a question about starter maintenance. At one point you said you feed your starter 1:2:2. At another point you said you feed it 1:5:5. When do yo do which? You also mentioned you often leave it on the counter and don't feed it regularly. If you leave on counter and then plan to use it, how long before you intend to use it do you feed it, and how much? I think you said you may only do one feeding to bring back to life, but I want to confirm. Many thanks!
I have this same question about leaving the starter out when you don't plan to feed or use it daily.
Adley G My takeaway was that when he is first building a starter, he wants to give it a great head start (1:5:5), but thereafter, he just does 1:2:2 to continue the maintenance - he adds that the day he wants to bake.
I am a little distracted by the HD28 hanging on the wall. I bet there is some wild yeast on those strings. You like American guitars and I like Danish speakers and bread. I am stuck in Thailand during the lockdown with some sourdough starter I made with your help. I only have a frying pan and no oven. I have been frying sourdough starter with rice bran oil, sesame seeds, and chives which is incredible. I want to try to make some sourdough Pita but unsure of the ratios for this, any ideas. This channel is really cool.
Thank you! The best instructions!
Best instructional video out there! Thanks for making these videos in a English!
Great explanations ! My sourdought is alive ! Making breads from Brazil!
Loved your Sourdough Blues!! It stuck in my head like gluten!!
Thank you 😁
sourdough and guitars, why would you not subscribe.
Exactly. It's the perfect combo :D
I keep it in oven with the light on...a perfect 86.
Great video. You explained many things that I hadn't heard anywhere else. Thank you!
Thank you for all the great tips. Be well. 😊🇨🇦
This is chockfull of info -thank you so much!
I like using just rye flour for my starter. I don't understand WHY you don't prefer this. Lots of good food. Also, I am amazed at how long you leave your oven door open when you are putting in the bread. My oven temperature drops a lot when I open the door, doesn't yours?
Many water companies in the US use chloramine which does not boil or evaporate out so I always use bottle water.
Sune, thanks for helping me pin point where I need to improve. My oven only goes up to 230ºC 😞.
Great info. I've learned so very much from you. Since watching you I have excellent oven spring and the very best bread with crackling crumb. ThNk you so much. Excellent instruction and lovely bedside eloquence ( for lack of better team, lol).
Thank you
By far most succinct and sensible video I have seen.
A question about bulk ferment. - at what temp is it good to bulk ferment ? I live in Mumbai. Humidity is high. And temps are normally 30 deg c ( or there about a appx ).
Also - after gluten Dev ( using folding method ) won’t the dough fall in bulk ferment.
Thanks in advance.
Regards Aparna
If the dough ferments too fast, lower the inoculation. I usually use 20% starter, but in the summer I mostly use 10%. It's around 30C right now 😊
OMG so many tools and equipment that I need to buy
Guess I'll use my starter to make crepes because bread is too complicated
Only thing you really need is a kitchen scale. I’m baking decent loaves with a scale, and a mixing bowl as a banneton
Excellent advice, you have an air of a guitar playing Bond villain, so that helps.
NAIL ON THE HEAD!
I believe his white cat is just out of camera range.
Excellent Information! I’ve done a lot of what was discussed in learning SD, but this reinforces it, with some tweaks.
After watching lots of sourdough videos, I've decided you are the best. Gonna use the methods you share.
Thank you your kind words ❤️
@@Foodgeek Thank you for all the videos and the recipes. I'll let you know how it goes. Off on a trip and when I get home I am going to start making my starter.
@@pbziegler Thanks :) Have a great trip :)
i see so many really great guitars on the wall!!
Yes, I've collected some nice ones over the years 😁
Sune. Is "the float test" an accurate measure of starter strength?
To produce steam in home oven, Dutch oven and baking stone plus Roasting lid are two choices. It would be grateful if you could show us the different effect between them.
Could you please make a video comparing the results with different times of preheating the oven? You mentioned 1h, some 45’ and I did once with just of 30’ of preheating and it turned out still pretty good. Thanks!!
I't planning to do one cold and one scorching hot. That should show if there's any difference at all 😊
Foodgeek Check out Foodbod Sourdough, gets great oven spring and only cold bakes all of the time. She has a book coming out, but is on YT and FB.
This was super helpful! Thank you so much for the information! I made 2 loaves this morning and they turned out beautifully thanks to your tips.
Tak for alle de inspirerende videoer! Kornby Mølle nr. 1 og fuldkornsmel fra Egeskov Mølle giver virkelig et lækkert brød. Hvordan ville du anbefale at man laver surdejsboller? Tænker mest i forhold til pre- og final shaping.
Thanks for all of the information Sune. I seem to always have problems with gluten development. I am trying to do whole grain breads but have accepted the fact that I need to add unbleached bread flour to avoid ending up with a tasty brick. Over the course of about ten loaves I have never had a positive window pane test. The dough always tears. Eventually I become concerned with overworking the dough after five or six stretch and folds and at that point the bulk fermentation is advancing. Todays loaf was 60% whole spelt grain bread with 80% hydration with an overnight autolyse before adding my starter. I am getting to my wit's end with this problem because without gluten development I am never going to get good oven spring. I don't want to resort to a white flour bread for health reasons.
You may want to seek help on a sourdough message board or Facebook group, where people may be more able to dig deeper and have time to look into it. It can be complicated to figure out some of these issues and a lot more information is needed to get to the bottom of it. The Fresh Loaf is a good place to start.
Hi. You say to feed the starter 1:5:5 is best, then later "when you are going to bake" (4:26) 1:2:2 or 1:3:3. So you should feed 1:5:5 when you are not planning to bake?
Love your guitar wall!
This video is a keeper.
Thank you, Sune, for clear, concise instructions.
With the pizza stone, do you put it under your pot, or on a different rack in the oven?
Hi, how do you stop the dough from sticking when you put it in a plastic container during bulk fermentation? Rice flour? Oil? Thanks.
I didn't actually use anything for a long time, but these days I spray it with baking spray. Works as a charm :)
@@Foodgeek Thanks. I'll try to find some online.
The water part you can use microwave to boil your water and put in the fridge and it’s will work
Very informative, seriously. But are blue guitars essential, would a red Gibson Les Paul work?
Great easy to follow. Thank you!
Hi Sune, thanks for your great tips.
I'm a bit confused about autolyse, in some of your video you don't do autolyse making sourdough bread. What is the best result to do the autolyse or no need to do? Please give us an advice.
Thank you.
Hi Sune! I'm newly subscribed and am really enjoying the clarity that you add to your instructions. I'm new to sourdough baking and naturally have many questions, one of which is the starter maintenance. I'm hoping that you can shed some light on this question in particular. You mention using most of the starter in the recipe leaving a very small amount behind. Could you share your process of (weights and measurements) building the starter back to a usable amount for further baking?
Thanks very much and please keep up with your wonderful videos!
Thank you :) It's super easy, if I need 100 grams of starter in my bread, I will make 125g of starter and use the remaining 25 grams for the next feeding :)
I always missed the bulk fermentation after folding. And it worked just fine and the bread is super tasty. What exactly does the bulk fermentation do? Do you have a video to test the difference? I think there is none. :)
Thanks for all the great tips. Love your work!
Superb video. Thank you so much for sharing your wisdom and experience!
You're welcome. I'm very happy you found it helpful 😊
Hi....I’m a couple of months into my sourdough adventure and just found your channel. I have a funky little propane oven. Trying to learn how to get the best oven spring when making a double batch! Tips?
Also, Organic AP and rye is what I feed my starter with. Usually mostly AP with some whole wheat and some rye. What hydration and amount of starter would you recommend? Can I leave it on the counter if it gets really warm in my place?
You should do an experiment for how long you actually have to preheat your oven to get the dutch oven/combo cooker/steel to 500deg. You could use a laser thermometer to quickly do that experiment. I think it will take less than 1hr!
I’ve been watching your videos for a year or so. Thanks for good info. Want to share an idea I use. Noticing you play guitar. I don’t know for sure whether I learned to take a sample of the dough into a straight-sided glass to more easily tell how much it’s grown. Ready? And…. Coricidin bottle. Duane Allman famously used one for his slide playing. One good thing about it is it only takes very little of the dough for the sample. Straight sides. Maybe if you like the idea, offer folks a link here. Just a thought. Works well.
Sune this was so helpful! Thank you for making this video, now it’s back to bread baking for me
Thank you for your information ❤
How did you learn all this? You are so good thank you for sharing your knowledge with us.
Reading and trial and error :)
@@Foodgeek Yep that's me. I've been through a lot of flour though. Best wishes.
Great video ! I think that my issue lies with my levain chef. It grows, and bubbles to about double in size and when I use it to make my levain for the bread, I do the float test and it floats. Yet, I'm still not getting the spring. Would recommend simply throwing out a majority of the mature levain, just to 10 grammes left and then feeding it a large amount of flour and water; then repeating until it grows to three times? Thanks for your help !
how do I prevent having the bottom of the loaf from getting too brown? I have put up the dutch oven as far as I can in the oven. I also have a gas stove and it runs hot, so I have it on 450 degrees
Sylvia Carlson remember that it’s hotter at the top of the oven, as heat rises, so maybe cook on a lower rack and turn the temperature down to 400 F when you remove the lid. Sounds like it might be ‘experiment time’ in your kitchen 😁
So just to be clear, As I only bake on weekends...you're saying I can keep my starter out of the fridge without feeding it daily?
Thanks, love the videos!
Excellent video! Tks a lot
Super informative video! Thanks!
I’ve seen people use a bread knife for scoring. Thoughts on using that instead of a lame?
when you say you preheat the dutch oven for an hour, do you mean from when you turn on the oven or from when the oven signals the temperature you set is reached?
I put the DO into the oven and turn it on and wait for an hour. My oven takes about 15 minutes from 0 to 260C/500F 😊
Thank you. Absolutely love your videos!
Excellent video! Thank you
Hi Sune
Thanks for some great videos. I have been doing breads since march (yea covid19 hobby). And most of the time I get very nice oven spring. I have now started with higher hydration (80%). But most of the time I get frisbees. Some times great oven spring. When they become frisbees, it is mostly (I think) because the dough flatten when I put it in the oven. It can't hold itself. Could it be the gluten (I do get nice windows), or the fermatation? Or do you have any other good ideas?
Well, since you get good oven spring sometimes, it's probably either lack of gluten development or over fermentation 😊
Do you do a windowpane test after you finish your stretch and folds? How do you monitor growth in bulk fermentation? 😊
@@Foodgeek I use autolyse for 2-3 hours and then my machine, until I get nice windowpaint. . Then I do 4 folds, with 30 min apart. I do not do windowpaint test after this.
I have not been so good at monitoring, but have done it on time. 1.5-2 hours (after the 4 folds).
Then preshape, shape and then in the fridge for around 12 hours and then bake.
Thanks for the reply :) I have 2.5 dough to autolyse right now. And unfortunately got 1 medium bread and one frisbee today.
@@jrgenmehr2170 Well, if you get a windowpane early, you don't need to check it later. 2 hours might be a bit short depending on your ambient temperature. You should put it in a see-through container after the folds and let it grow by 25% :)
@@Foodgeek thanks. That is also what I try to do. Buy today I almost didn't see any growth. I will try again tomorrow :) I will feed my sourdough tonight and watch some more of your videos 😅
Terrific advice! Oven spring is THE thing I'm struggling with right now... Mostly I think it's my non-existing shaping technique, haha!
I bake with fermented fruit yeast water though rather than a "real" sourdough starter. Do you have any tips or videos on that? :)
Can you do a video about bulk ferment?
How do you increase the amount of starter and decrease the water?
Since I tried increasing my hydration to 70%, and using a dutch oven that 'allows' the bread to spread more, I've found I'm consistently getting flat results (although often quite airy!). I have just tried following your tips - fingers crossed! (I suspect my starter wasn't strong enough - seems to be the biggest difference). A question - will it harm the loaf if I add the salt during the autolyse??
I usually always add salt during autolyse, but some people say it's wrong. I have a side-by-side experiment coming out soon 😊
@@Foodgeek It already feels way better with the well fed starter - I'll let you know how it come out. Thanks for the awesome videos!
I love the high hydration breads but the dough will tend to spread. I found that suspending a pyrex bread pan inside my enameled cast iron dutch oven gives a nice form tothe bread plus I can put some water in the bottom of the Dutch Oven to get extra steam thus extra spring....
richardnorrismd oh, that’s a great tip - thanks!