How to Make the Best 100% White Bread Flour Sourdough Loaf
ฝัง
- เผยแพร่เมื่อ 7 ส.ค. 2024
- This is my simple 100% white bread flour Sourdough.
All you need is:
450g white bread flour
360G water
100g sourdough starter
10g salt
0:00 100% White flour Sourdough Bread
0:13 Fermentolyse
2:08 First Coil Fold
2:37 Second Coil Fold
3:23 Third Coil Fold
3:52 Final Shaping
5:13 Sourdough Stitching
5:49 Score and bake
6:08 Open Crumb
Tools used in this video:
Dough scraper: amzn.to/3TOJLGx
Bench Knife:amzn.to/3FWykH7
Mini silicon spatula: amzn.to/3JRStzc
Jar: amzn.to/3FWeRWW
Kitchen scale: amzn.to/3ZisSVR
Dough couche:amzn.to/3ZjzjIj
Wooden Pulp Banneton: amzn.to/3npTxTx
Flour Duster:amzn.to/3FWAk25
Small Flour Duster:amzn.to/3LTfyUQ
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#sourdough #crumb #sourdoughcrumb #bread #painecumaia #naturallyleavened #wildyeastbread #breadbaking
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Amazing …. ❤
Bonjour Maia,
Whaooh 😊😊!!
It's 1 year long I make only your black beer bread, but yesterday I didn't resist to test this one and it is just out of the wood stove of my kitchen and all the house is smelling so good 🎆✨🏡🎉🎁!!!!
I am one of your fidel pupils 🧑🎓 and it's visible on this beautiful , smelly bread. I am progressing well 🤣😇🥰!!!
I don't know why but I imagine you in Canada 🤔🍁😂.
Anyway, I am living in center of France ( middle mountain) and, even if we are in winter, the weather is like spring, warm and sunny ( poor Earth!!!).
I send you 🌞🌞 and thank you for the good job you do, simple and without blabla.
Mireille 💖🌺💋
Thank you Mireille for all your support❤ so glad you see improvements with each bake. I would absolutely love living in the mountains, so far I am stuck in a very busy city☀️☀️
Vaaaai cat de bine arata...ce miez..ce textura 😍😍😍
M-am uitat de 3 ori la video 😄, asa mult imi place...ma relaxeaza si mai ales ca lucrezi asa curat si ordonat! Bravo! 🌹
Multumesc frumos Fely❤️❤️❤️
U make it look easy 😊❤❤❤👍🏼👍🏼👍🏼
Bámulatosan gyönyörű a folyamat minden mozzanata. Tökéletes mesterműMentettem, . Köszönöm és gratulálok. A cserépedény gyönyörű, talán erdélyi vagy moldovai???????
A kenyér puha és ropog!!!! Mentettem, terjesztem.))))
Üdvözlet Budapestről..
Many thanks for your demonstration, Maia. I have finally moved to the next level of bread making. Your videos are informative and easily followed. I baked this bread today and it exceeded my expectations. ❤️
Great to hear it🌞❤️❤️
How do you bake the bread in the oven & at what temperature? Does it go in a Dutch oven (casserole with lid) or just on a baking sheet. Great video - thank you 🙂
Thank you❤️ I have an entire video on my baking setup in TH-cam. Check it out th-cam.com/video/dJE8eoWm4XE/w-d-xo.htmlsi=ciF6kSw5fowRFW5C
Hi! What temp is the room in which you bulk ferment your dough? My doughs have not ever gotten as fluffy as yours and it loses its shape when removing from the banneton.
Hi! It was around 23-24°C. You might need to proof them for longer and develop the gluten. Do you hand mix your doughs?
In what proportions should I feed my leaven before baking?
It is up to you. I prefer a 100% hydration leaven that I make in the evening and it is at it’s peak in the morning. So I feed my starter with the ratio 1:4:4 ( it takes it around 12-13h to reach peak at around 21°C)
I am making this tomorrow! 😍 Please tell me the brand of your scale! Many thanks! 🙏
Great. It doesn’t really matter as ling as you have a functional scale.Mine is pretty old and I couldn’t find it, but is similar to the one from the list👍
@@MaiaSourdoughBaking I know that it doesn't matter. I like your one and that is why I asked. If you don't mind sharing, that would be great! :)
hi, one question..the sourdough starter, can be also an active poolish?..thanks
Perfect video (to teach my students) many thanks ❤
I suppose it can, but Indo not have experience with poolish, so I don’t know if the proportions are right
Hi please do you mean sourdough starter is levain ? or just active sourdough ??? Please
Hi. Leaven is an off shoot of your sourdough starter, so they are basically the same thing. Leaven/ sourdough starter/ preferment whatever you want to call it.
Ok please so can I use an active mother starter in this recipe?
Fermentolyse...that's a new one 😂
Hi, I'm a beginner, but tried to make the loaf from this video, I followed all of the receipt quantities, but my dough is very "liquid", it doesn't hold its form and becomes almost a pancake when I put it on a table, why could that happen?(
Hello, most likely your flour isn’t strong enough. I used a very good, high protein flour ( 14%). You can either drop the hydration or try with a different flour👍
@@MaiaSourdoughBaking I have used Type 630 flour since I haven't found 650 in several stores in my country (Germany), it has 12g of protein per 100g, more protein is only in not-wheat flour, like soy, for example. I will try to drop hydration, if only I could know by what factor 😅
Poor video, no detailed instruction, no explanation. How it was baked, etc Bread looks great though.