You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: thbrco.io/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!
Thank you for the book, I have been following you for a while and watched many of your videos, I find them entertaining and informative. I do have a question, in your short written instructions to this video you mention to Autolyse the dough but in the book that I downloaded you said that you do not Autolyse that you Fermentolysis instead. Can you help me with this.
Two breads into sourdough baking and would call them both a flop. Then I find the most amazingly charismatic german on TH-cam and third bread is all of a sudden perfect!:D Thank you so much! - such a great teacher.
This truly is the best video on sourdough. I'm an amateur home baker in a hot and humid tropical country, and no matter what recipe I follow my dough turns into a sour sticky mess sticking to everything and I'm scraping the heck out of every dish and finger and countertop that I was just going to give up. UNTIL. THIS. VIDEO. My dough today was silky, stretchy, didn't tear, miraculously didn't stick to my fingers, and came out in one lovely lump from the dish. I was so happy and actually wasn't even surprised because you explained every step and factor so well that I knew how to work with it (while caring for my baby, sending my toddler to school, naptime, activity time, feeding time, outdoor time and bedtime) and my dough IS. STILL. BEAUTIFUL. WOW. I'm so happy and so grateful. You are the sweetest geekiest baker and the world is a better place because of you. 🌈💖
@@the_bread_code thanks for your reply! 😊 Actually yes I did have 2 questions, pardon me if I missed them in the video because I went through it a few times but couldn't find the instructions: 1. If I have proofed it in the fridge, how long do I need to freeze it for? 2. How long do I need to bake it covered in my French oven pot before removing the lid? Thank you!
Heeelp, eeeeeh, entschuldigen Sie mich: HIIILFEEE, ich bin es schon wieder, Ihr Schweizer Fan : bin ich schon so alt, blind und dumm, oder haben Sie vielleicht WIRKLICH niemals in Ihrem tollen Video erwähnt, WIE LANGE ich dieses Superbrot TOTAL zu backen habe ?? Bitte, bitte, beantworten Sie mir auch DIESE Frage !? Voller Dankbarkeit UND Vorfreude: Babs Selinger 😅👋
I'm SO glad I tried this recipe. FINALLY, after years of inconsistent results with various recipes, this one really works, every time. I've made it each week for the last four weeks and each time, the bread comes out picture perfect with excellent oven spring and a beautiful "ear". The crumb is open and the taste is excellent. Hendrik, I can not thank you enough!
I can not express enough how grateful I am for helping me bake the best bread! I have tried so many recipes and watched dozens of videos and thought I won’t be able to ever make it as in the videos. But you advice in this and your other videos helped me tremendously. I managed to get a great crust and the taste is exactly what I was looking for. Thank you and keep up the good work you are doing for us!!!
One of the best sourdough bread guide out there. I've baked through at least my own weight in flour and I keep coming back here to keep myself grounded. Thank you!
This tutorial is the best guide for beginners, you make it so simple. I have tried other recipes and techniques but your method is so simple and straightforward and easy to follow. So far I have made four loaves and every time they have turned out great. You explain every single step very slowly and simply. Kudos to you!
The best advice I've read... "it is not the recipe you are mastering, but the understanding of the fermentation".... & when you think about it that's the key to it all
Even following these instructions EXACTLY, bread was very flat with little rise. A friend said she kneads in stand mixer 5 minutes prior to bulk fermentation, which I tried. Worked perfectly!!! I never seem to manage to fit fermentation and baking into same day, but your trick of putting in fridge works fabulously. I even had to wait 48 hrs one time, and it still ended up great. Thank you for doing all the hard work!! The fermentation table is super helpful!
Oh noes. Maybe you need to tweak your sourdough starter a little bit and make it more active: th-cam.com/video/yYkTrGHNW2w/w-d-xo.html. Try to not go for doubling in size in bulk, maybe around 50% to begin with.
I agree about the rye flour. I’ve found over the years after growing many starters that rye has the best flavor. I’ve also noticed that people who don’t like rye bread don’t dislike the rye flour starter. My husband hates rye bread (sacrilege!) but he loves the bread made with a rye flour starter. So to anyone here afraid of rye flour, don’t be! It’s yum!
I asked him that question just now and see your or comment. My husband hates rye also. So, your saying that the flavor of rye in the starter doesn’t permeate in the bread?
@@SparkyOne549 yes. He says he cannot taste the rye in the starter. I’ve even used rye flour up to a quarter in the recipe and he cannot tell. I like the rye starter because I feel like it’s a stronger starter, or that’s what happens for me. I live in a very humid climate so I need a strong starter that I don’t have to feed 3 times a day. Lol
@@dia9491 Nice! Thanks. My guy is the same. I also need to use rye in my starter because of a cooler muggy climate, and my starter is sluggish. I use 50/50 white with whole wheat and it still struggles.
This is pretty much the same process I ended up using after hours of research and many, many wasted hours and loafs I was tossing. Wish this had been out earlier!!! This is the only instructional video and recipe needed! Just pay attention to what he says at 5:22 about the acidity of the starter. If you have any suspicion that might be the case, e.g. it is *super* sticky after fermentation, and doesn’t hold the shape when shape it. To heal your starter, you really want to feed your starter with a high ratio, if you only feed it once a day. Up to 1 to 10 to 10 for a 24 hour feed (5g starter, 50g, 50g) even, and repeat that for a few days!
I've made dozens of loaves of sourdough bread since the pandemic started, but this recipe made the most beautiful loaf ever. I just took it out of the oven and haven't tasted it yet, but it looks perfect. Thank you for the recipe and the video. The only instruction that wasn't listed in the recipe or the video is the starting temperature when the oven is preheating, but I could see that it was set higher than the baking temperature so I preheated at 260 celsius. Thanks again.
I have not got any success with any recipe for 14 months till I found this one ... I have been making beautiful sourdough bread every single week for 4 weeks now ... Just wanna say thank you.
You are a very good teacher, I didn't fall asleep. I heard of the baker's percentages, with your explanation now I know it by heart. Thank you very much, you made sourdough bread baking so much easier. I have a very small oven and max temperature 230C. Today I am going to experiment with: preheat my Vermicular pot (no lid) and pizza stone, score the dough on this hot pizza stone, then cover it with the V pot and bake, remove V pot after 20 mins. I think this should seal the steam inside, not having to by a special flat top dutch oven for easy scoring. Hope this works, too many pots and pans already.
I have a starter that my mom got from an Oregon State historian back in 1985. The historian had it from her family, who brought it with them by covered wagon from the East Coast, all the way to Oregon Territory, so this starter is probably nearly 150 years old. I thought my mom didn't have it any longer, so when I recently asked her if she still had it, and she did, we were both skeptical that it still worked. She took it out of the fridge and thought it was dead, but I told her to leave it out on the counter and wait. Sure enough, it still works. It took me two months of feeding it once or twice a day to bring it back to life, and now one of my greatest joys is popping the lid and smelling that amazing fragrance. But the recipe I tried left me disappointed until I watched your video. I followed your instructions to the letter until I realized I needed a banneton (I had never heard of one until now!), so I did what any resourceful female diesel mechanic who also happens to love messing about in her kitchen would do -- I made a banneton out of cardboard and lined it with a dishtowel! It worked like a charm until I went to tip the dough out onto my scorching hot baking sheet. The dishtowel wasn't secured to anything, and it obstructed my view, and when I pulled my "cardbanneton" away, my beautiful dough that I had painstakingly formed and strengthened and stretched was laying in sweet repose on the baking sheet, center stage, UPSIDE DOWN. In the amount of time it took for a squeak of dismay to escape my lips, I realized flipping the dough over would be more damaging than leaving it be, so I shrugged, scored the underside which was now on top, and "sent it". For being a "mistake loaf", it came out of the oven looking absolutely beautiful. I am currently waiting 2 hours before I dare cut it open, which is cruel because it smells heavenly, but wait I will, and I can't wait to try the process again with the new banneton kit I ordered online. The only thing better than baking bread is sharing it with friends, and I have well and truly caught the baking bug. Thank you for all the excellent information and instruction. I'm looking forward to becoming the baker I've always wanted to be but never knew how. Again, thanks!
This is an absolute WEALTH of information, thank you! I've been struggling with my starter acidity and with getting enough rise in the bulk rise stage and your videos have truly helped to improve my loaves. Many, many thanks to you and your channel. Happy baking!
He has talked about the starter acidity but Im not sure I understand. When he says to feed the starter 1:5:5, is that so our starter doesn’t eat up the food too fast? Like we make our bread BEFORE our starter falls back down (And has that fermentation smell)? I’ve watched lots of his vido3s but not sure I one hundred percent I understand starter acidity 🙏🏼
@@alexandraison6429 Yes, I think you have the right idea Alexandra. You have yeast and bacteria in your starter. Both are eating the flour. The yeast produces carbon dioxide gas and makes bubbles. The bacteria produces acid, vinegar at room temperature. We feed the starter with 5 times it weight in flour so that there is not too much acid (vinegar) when we have enough yeast to add to the dough. Hendrik has given the clearest explanation about managing the fermentation of starters and sourdoughs I have ever seen. I am not there yet but I think that understanding how you are balancing the growth of yeast and bacteria to get good aeration from the yeast and good flavor from the bacteria without letting the bacteria go too far and ruin the aeration is the key to making a great loaf of bread. You have to do this by watching your starter and your sourdough. It helps to know what you are watching for.
I've made 3 breads with this recipe to make sure, that my bread wasn't so good just by accident. And yup, the 4th is right now in the oven. ;) Thank you!
I just tried this recipe yesterday and it was the best bread I have made as a new baker. Taste was fantastic, great oven spring and nice fluffy crumb. Thank you!!
I failed many times trying other recipes but THIS time with a throughly describtion of process (and also tips on how to find out best hydration for specific flour!!) I was able to make a bread that WAS NOT a FRISBEE! Your videos provide a wealth of information and additional tips that are so helpful for beginners! Now I'm soo excited to refine my bread with this recipe! Thank you!
I just want to take a second to thank you, I have been trying to make sourdough bread right since the pandemic started. Your videos are so helpful that I finally got it right it looks amazing. Thank you so much
I just want to take a second to thank you, I have been trying to make sourdough bread for quite a while but never get it right until see your videos and it was really helpful as you explained way better than so many other videos I been watching! “THANK YOU” so so much!❤️❤️❤️
I’m a new sourdough baker, have had some good results though not consistent. But I spent this weekend with your videos and figured out my problem. I think my starter was too acidic which no one else has mentioned. I fixed that and recalculated the water based on my flour protein and I had perfect results, my first ear! Gorgeous loaf with great crumb. Thank you so much! Your videos are so thorough and helpful. And you have a great sense of humor too!
I'm sooo happy I find your channel,im originally from Portland and I live and work in Canada,im chef,and like every Polish person, I love bread,and as every chef I love food and its science!! Ghana you very much
I’ve been baking sourdough for over a year, but never got the oven spring or color that I wanted. Good but not great bread. Followed the advice of several other TH-cam channels, but never accomplished what I was trying for. Yesterday I found this video, and though I had just made 2 so-so loaves earlier in the week, decided to give this recipe a try. What a difference! I can’t believe how much better this recipe is - my bake today was easily my best ever: incredible oven spring and better color than ever before! Thanks for this wonderful video! Gluten Tag!
I've baked a lot of sourdough over the past year lol but following this method gave me the best result so far. The 1-5-5 portion for sourdough does go a bit slower than 1-1-1, but the bread was more tasty. Thanks for the knowledge!
I think this is the best of your videos--and the other ones have been excellent. As a scientist I love your engineering background. Knowing why things work is so helpful. Love the freezer hack and the oven hack that you have presented in earlier videos. This video is just so detailed and complete--it really is all you need to start baking bread. Thanks for all your hard work. Danke.
Moin Ed. You are most welcome. Glad you liked the video. It is a little long and overwhelming for some hehe. I also added some chapters just so people can skip in advance. Feel free to reach out with questions at any time. Happy baking!
I've been attempting sourdough bread on and off for years, and have been confused by the different approaches in videos, and also books by "experts" on the subject. Yours is the most helpful information I have come across. How your bread goes depends on your flour, water, and starter. No 2 bakers have the same ingredients, so to be given a way to decide what is going on during the process, and hints on steering things to make them work for you is a great help. Many thanks
I took notes from this video, hopefully it will help others (I used my dutch oven): 500 g flour 350 g water (70% hydration for 12% flour), 325 g (65%) Mix flour and water for about a minute. Autolysis: rest for 1 hour covered. Wet hands, dough should window pane when stretched. 100 g starter (20%) for same day, 50 g (10%) for overnight. Kept room temp for at least 2 days, feed once a day, 1:5:5 10 g salt (2%) Add starter and salt and distribute throughout dough. Pull from edges and flap on top for about a minute. Knead, push forward, homogenize. Wait 15 minutes covered. Dough should be stretchy, window pane. Create dough strength by pulling from edge and pulling towards center. Take out of container onto counter. Take a small piece and place in glass container to track growth, mark level with rubberband. Bench kneading: Take one side, pull far and fold over on itself and repeat on all sides. Keep going to build tension until no longer able to. Use both hands angled to pull forward and rotate to create round ball. Use clean glass container and close lid, wait 2 hours. Wet hands with cold water and remove dough from sides of container. Wet hands again and fold dough up and under on top. Turn over container and repeat. Repeat with sides and fold under on itself like a roll. (coil folds) Wait until dough has flattened out again and do another coil fold. Do another coil fold. This time, you won't have to pull from the sides. After the sample has doubled past the rubberband, you can start shaping. Sprinkle rice flour onto banneton. Sprinkle flour onto counter surface and flip over dough. Preshape: fold dough into thirds (pull from bottom to 2/3, brush off flour and fold top down). Roll the other side by pushing and rolling. Close seams on sides. Brush whole dough with excess flour. Place dough in banneton and pinch seams together (stitching) to create tension and put in plastic bag. Wait about 2 hours and do poke test (until poke just barely recovers). Can also put in fridge for 24 hours for next day bake. Freezer hack: about 45 minutes in freezer. 15 minutes in, put dutch oven in oven and preheat (450°). Flip dough into dutch oven and score about 1cm deep. Put in oven for half hour, remove lid and leave for another 15 min. Take out of oven and wait to cool at least 2 hours before cutting.
Mal ehrlich: Man kann schauen, wo man will, geile Rezepte gibt es überall. Aber niemand erklärt das so ausführlich, nachvollziehbar, sympathisch und humorvoll, wie DU. Super! Ich bin von Deinem Kanal und Deinen Backergebnissen begeistert. Weiter so!!! Liebe Grüße aus Zypern!! Let's be honest: you can look wherever you want, there are great recipes everywhere. But nobody explains it in such detail, understandably, sympathetically and humorously as YOU. Excellent! I love your channel and your baking results. Keep it up!!! Greetings from Cyprus!!
;-). But it seems to be a good idea to be precise when baking bread. I´ve been baking bread for about two months now and started with sourdough right away. Believe me- there are not many mistakes i did not make so far. Thx for this great video. Everyone published is a great help.
Hi, i'm a passionate bread experimentalist :) You are great ! I watched a lot of videos and attended online classes until now but you have a special way of presenting the process so that i watched your videos from start to finish with joy. Thank you a lot !
@@the_bread_code Sie haben klar ein Fan. Was fur mich interesant ist ist das Sie fur mein Hertz sprechen. Ich muss auch ales verstehen bevor ich es mache :) und experimentiere auch gerne. Ich habe auch ein dafur gebasteltes Ofen. Von Grund ab, nach 2,500 jahre alte Plane. :) Mein deusch ist nicht si gut.
I have been trying to make sourdough bread, and watch lots of videos, but I have to say yours is the best!!!!!!........ I love way you teach, I love telling everything step-by-step. And it is very good entertainment to listen to you .Thank you ever so much doing this videos🙏🙏🙏
I was getting along with sourdough but was looking for tips to further me along. Came across you and tried your recipe and method. I may not have the scoring exactly right but WOW! It’s the biggest loaf I’ve ever put out! 10” across and almost 5” tall. I sort of came to stiff starter after someone’s suggested it shouldn’t pour. I fixed the 3 starters I had going trying to get one good one. Now I’m overloaded, had to freeze and dehydrate a lot cause I’m not throwing out eikhorn flour. Anyway I’m thrilled! Thanks for the help.
Best tutorial I've seen on sourdough bread making yet. I just made my first loaf using your recipe and it actually looks as good as yours. Thanks SO much for posting it. I love baking sourdough (normally use a different method) and now I have two great techniques I can use. I could not believe the oven spring on this dough. It took almost 7 hours for bulk fermentation but the proofing was done in 2 hours and after some technical difficulties due to a faulty ceramic baking dish and the smoke alarm, it went into the oven and did just great. Beautiful! Can't wait till it cools so I can taste it.
I have been watching lots of videos on how to bake sourdough bread and this one is BY FAR the best! Like you say, knowing WHY is so important. I’ve always felt the same way about everything because if you don’t you’re only copying and then it’s down to luck if you get a good result! I’m preparing a dry starter and can’t wait to bake according to your instructions. ( and no need to apologise for the ze German English, being Norwegian I learned both languages in school and you’re doing great 😊 ) … and who knew a German could have a great sense of humour as well 😉
I just pulled the water out of the oven and the loaf looks amazing. Thank you for all your attention to detail, it has made all the difference between this and other previous attempts. One thing I did to make it slightly easier: I cut one piece each of cardboard and parchment paper, both about the size of my baking stone. When the banneton came out of the freezer I turned it out onto the paper which was on top of the cardboard. After scoring it was simple to slide the loaf and paper onto the hot stone which was still in the oven, eliminating the step of moving the hot stone in and out of the oven.
Thank you for the detailed instruction. Mine comes out much better now. I just love the texture of the dough. I see how you could get addicted baking sourdough bread.
What a really friendly and encouraging video this is. The Why is what takes this explanation and demonstration to the high level of a master craftsman passing in skill and knowledge learning. Well done and thank you.
This video was so helpful, I've watched countless videos, made tons of loaves of sourdough bread, over the last 10 years. But if I had watched this one first, I would have never needed to watch another one, and saved myself from so much trouble, and so many mediocre loaves! Thank you! Also, if you use a permanent marker instead of a rubber band it's easier and washes right off of glass :)
Your comment greatly encouraged me, because I plan a massive sourdough baking experiment once I get moved back to my hometown for retirement. Am prediabetic, and using sourdough has helped me maintain lower A1C numbers. 👍
Thank you SO much for this tutorial and all of the experimentation and testing you’ve done. I used to bake sourdough years ago but it was just so frustrating (overly sour, flat, or gummy loaves) that it didn’t feel worth it to keep trying. I began a new starter about two weeks ago and several days ago started feeding it differently- the way you teach, and it finally came to life. I love the trick of removing a bit of dough to watch for doubling. Trying to eyeball doubling is where 90% of my past errors have come from. I created theeee most beautiful, jiggly dough thanks to this recipe and technique. When it came to shaping, I thought I remembered what was done in the video. But I had forgotten to flour my surface and the dough stuck. I ruined a lot of the gorgeous structure I had created over an entire day of coil folding. I was devastated to say the least and quite made at myself. I just floured the surface and reshaped 3 times with 15 min breaks in between, then popped it in a towel lined bowl and put it in the fridge and told my kids and husband to pray for my loaf LOL. Well, in the morning I placed it in my Dutch oven and hoped for the best. The moment of truth was opening the lid partway through baking. And I was so surprised and happy I almost cried. My loaf had survived my awful shaping and shockingly had lovely oven spring, just with a crack on the surface of the crust due to poor surface tension from the shaping. I 100% credit the good results to your recipe and technique! Even doing ‘everything right’ with other recipes in the past, I didn’t get even close to a beautiful loaf like this. I also made sourdough discard chocolate chip scones this morning when feeling my starter, and my 6 year old said she wanted more of my bread instead of the scones that she was enjoying a moment before- it’s that good! Can’t thank you enough.
FINALLY!!! I have been making sourdough loaves for almost 3 years, and never…NEVER…have I ever…EVER…achieved the perfect crust and crumb with an actual ear! Until now! My breads always turn out delicious, but with no oven spring. They are always flat. 😢 So, thank you, thank you, thank you Henrick for this video! It has changed my sourdough baking forever. I understand now that I was either over-hydrating my dough, or not building enough strength in my dough, or over proofing my dough…or all three! Again, thanks to you I have the perfect formula. My first try using this recipe yielded a gorgeous loaf with an actual photo-worthy ear and a beautiful airy open crumb. Wish I could share a picture with you! 🥰🙏❤
Really appreciate your detailed instructions and explanations! Also the fact that you mention how different temperatures affect fermentation (folks in the tropics often get left out!). Pls keep the videos coming! Appreciate your German humour too :)
Thank you a million times. I was soooooo nervous about doing my first sourdough bread but I followed along exactly as you described and produced an amazing bread that everyone said looked like magazine pics. Lol. You made it easy to follow and fun, in spite of my jitters. Onto my second bread now. :-)
I've watched a lot of sourdough videos lately in preparation for making my own starter and beginning my breadmaking journey and I have to say that you have included information that is either lacking or explained in much less detail in other videos and tutorials that I've seen! Thank you for your thorough explanation of everything and for your spreadsheet information! :)
Thank you so much! Veilen Dank!!! We have gone from flat horrible bread to consistently beautiful and delicious bread every time - loaves I am proud to share with friends and family. I vey much appreciate your explaining what's happening in each step - I have learned a lot and we are grateful! Will buy some merch to say a big thank you, too!
I’ve attempted to make sourdough bread twice and failed. Feeling super demotivated because it has been almost a month since I bred my first starter (no longer alive, may gluten be with her) but I still haven’t managed to enjoy my bread. Your videos motive me and gave me ideas on things I should watch out for and how I can experiment to make my own conclusions on the amount of water and amount of proofing time I need in this hot climate (it’s around 33 degree Celcius where I live) instead of blindly following a recipe. I’m not sure how it will turn out, but these lessons gave me hope!! Thank you!!! _For in case you saw my comment and decided to help me troubleshoot my failures:_ *Starter:* Made first batch of starter using all purpose flour, fed it with flour:water ratio of 1:1 (starter:flour:water 1:1:1 after day 2) around the same time everyday for 14 days. Wanted to give up around day 9 because it smelled like rubber when everyone online described theirs smelling like some kind of fruits. There were also some mentioned that it’s normal for young starter to smell funny (like nail polish or vinegar), which just mean it’s hungry. So regardless of that strange rubber smell, I kept going. I finally broke down at day 14 because I can’t bear with that smell any longer. I discarded the whole starter and started a new one with a flour mixture of 50% bread flour + 50% rye flour, change the starter:flour:water ratio to 1:3:3. And guessed what?!! My starter smells like banana!!! Which is a sign of success and I was soooooooo looking forward to start making bread using it. Monitored it for a few more days, saw that the starter doubles around the mark of 4 hours, consistently. I thought to myself “ok the starter rises consistently, I think I can make bread now!” Watched a tonne of videos on TH-cam, wrote down all processes, and even preset probably 15 alarms on my phone to remind me of each step I need to do (e.g., 16:00 autolyse, 16:30 add starter, 17:00 add salt, ...) *Bread:* *Attempt #1:* 180g bread flour, 130g water, 40g starter, 4g salt I was going for beginners no-knead method:- mixed everything together, let sit at room temperature for 12 hours, shape, bake The result: The “dough” turned into starter after 12 hours :( So..... No bread, but with added milk and egg I made pancake. *Attempt #2:* 150g bread flour, 30g rye flour, 130g water, 40g starter, 4g salt I went for “advanced” method: 13:00 fed starter (starter:flour:water ratio = 1:3:3, the flour is a mixture of 50% bread 50% rye) 19:00 started autolyse 19:30 added starter (result of autolyse looked great, I can see “gluten”) 20:00 added salt 21:00 fold #1 (dough is sticky, but not too hard to handle) 22:00 fold #2 (dough is slightly less sticky) 23:00 fold #3 (dough is still slightly sticky) 00:00 fold #4 (seems like nothing has changed) 01:00 fold #5 (things seems to start falling apart, because I still don’t get the smooth/silky/strong dough) 02:00 shape (can’t do any shaping because the dough is quite sticky to a point where it’s also a little watery) I moved on with my steps to bake the dough the next day after putting dough in a dusted bowl then in the fridge for 12 hours. Result: I baked a turtle shell. I think I need to work on figuring out the best hydration for my flour using your sample experiment, the right amount of time for my bulk fermentation and proofing, using your dough sample benchmark method (put small piece of dough in another small container and observe when it doubled in size). Fingers crossed!
Moin Wei. Thanks for sharing all the details! Yes, I think you need to have a close look at your % protein content in your flour. It makes a major difference. The more protein you have, the more water you can use. Then also - focus on the fermentation process. Finish bulk when you see your dough increased 50-75% in size. That should do wonders. Please reach out with more questions. Thanks!
Thank you so much for this video! I've been a home bread baker for months now but I still couldn't get the results I wanted. I had so many questions, and you answered them all! I've just spent an hour watching your video and made 5 full pages of notes haha! Now I understand what mistakes I've been making all this time and I'm definitely going to give this recipe a try. Thank you so much! Great content! Greetings from Poland! :)
Thank to you I finally managed to bake a great looking bread loaf - I am really proud of myself :). It not only looks really well, but also tastes fantastic!. I would never do this If I wouldn’t follow your instructions. You’re a great teacher 🙏🏻.
Made my second sourdough finally i can do a coil fold and my bread looked a whole lot better than the first 😊 thank you for all the tips on understanding sourdough!
Thank You for making this video. This is so helpful and easy to follow. I have been basically following this recipe for about 9 months. After the first few loaves, I increased the hydration to 72%. This bread is just delicious. I make it every week.
Followed your instructions and today produced the best sourdough boulé I've ever made. Crispy crust, delicious and tangy crumb, this bread will be gone by tomorrow! Your best tip was proofing the bread at room temp and then placing dough in banneton to rest overnight in the fridge. Vielen danke!
I so enjoy your processes I’ve been making sourdough for several years now but with inconsistent results, it’s so helpful to hear your tips to understand what I need to pay more attention too. Thank you!
How thank you so much I’ve been buying my bread from the bakery in Newport Beach call right and they share their starter with me but I took a taste of the starter and he’s very interested in it has a little soreness and has a little bit of a great feeling to it the color is also very beautiful nothing like my starter so I was hoping that maybe you can share a little bit of why the starter is a different
I was thinking that they may’s soak the greens after they grind them because the texture salsa difference little grainy with a little tiny pieces of kind of a whole wheat like if they grind grind the weeds and then they so cute and they use it as part of the stock is that possible
I just fed my starter and I’m going to give this a go today. I’m hoping I get a good oven spring in my ceramic cloche. 🤞 thank you for an awesome tutorial!
@thebreadcode I used high protein flour so I increased the hydration. It’s very hot and humid where I live and my dough was bubbly and rising really fast. Even in the freezer it kept rising! As a result, my loaf spread out a bit in the oven The crumb was beautiful though and everyone in my family loved it. I’m trying another one today 🤞
I'm going to try this today. My starter is ready, and I have all the other materials except rye flour. This will be my first-ever attempt at baking bread for myself. Thanks for the excellent video.
Moin Herr Gluteningenieur. Today I made my best bread since I have started with your methods and ratios two months ago. My previous breads never reached such level of oven spring as I saw in your videos, so I started to think the crucial thing will be the flour. And it really is. Manitoba Oro 14 percent of protein by Caputo is realy top, even if I used it mixed wih wholegrain rye and wholegrain wheat, the oven spring is like from another world, it made my Gluten Tag indeed. Vielen Dank für Ihre Videos!
Hi, isn't the hydration level in the written recipe incorrect? It doesn't account for the flour and water in the starter. 65% of 500g of flour (AP + WW) weight is 325g, but 65% of the TOTAL FLOUR weight (400g AP flour + 100g whole wheat flour + 50g of rye in starter = 550g) is 357.5g. Therefore, the correct hydration level should be 68.18% (325g water + 50g water from starter/550g of total flour x 100)? Just needed to clarify this, as it got a bit confusing.
Moin Chiara. Excellent question. Yes, you are right. However most bakers disregard the hydration of the sourdough starter. Their recipes already support it out of the box. This makes the math a little easier. But to be 100% scientific, you are definitely correct. Cheers.
I've been baking for a year or two and adamantly learning all of the science behind bread using books and online resources. This is truly the most straight forward and helpful video I've ever come across for making the perfect sourdough loaf. It combines a lot of the knowledge I've learned though expensive books and also new stuff I never knew. My loaf came out amazing!!!! I like that it is a smaller loaf so I can experiment more frequently, and unlike most book recipes, doesn't call for two loaves which I will waste. Can you do a video on playing with the level of sourness?!
Moin Brooke. Sorry for responding so late. Thanks a lot for the really nice words, truly appreciated. You can increase sourness a lot, but then you need to opt for a loaf pan to bake it. I do this a lot for my discard starter bread. I like it quite a lot :-).
I began my sourdough baking journey as an entertainment and learning opportunity during the pandemic. After watching countless videos, I found Hendrik's to be the most informative and accessible. I think it's his passion that draws me in. I've now made this recipe twice in the past four days and it is perfect! Perhaps the difference with these bakes and my earlier attempts is the 1:5:5 whole wheat starter--much stronger than the 1:3:3 bread flour (with 5% whole wheat) I was using.
HI and thanks- I've been baking sourdough for 15 years and i've learnt more from you than anyone. I've been putting the fermentation probe in a very small straightsided glass- 5cm high and fill it half way up and then i know when it reaches the top. much easier to tell and also you don't need a rubber band! just a thought
I just wanted to say thank you so much for this - after nearly 9 months of baking sourdough with mixed results (generally OK but a little flat), I used this method today and it is probably my most beautiful loaf so far, and first time on a new method. I did find it quite a bit stickier than yours and that it flattened quite quickly, but I know some things I can improve on - will take the starter out earlier, will be more strict about the ratio when feeding the starter (I always do 1:1 flour & water but with the starter itself it's a bit more guesswork) and also my starter is on white flour so I need to change his diet I think... hopefully the ratio in particular will make sure the hydration/consistency of my starter is more like yours, so it might not end up so sticky. And I'll practice!
@@the_bread_code Hello! I'm back with a question. Last time I used this, I corrected everything I hadn't done from before (starter was out for a couple of days before aking - fed daily, at right ratios, with rye). But that dough started *super* sticky and was almost impossible to handle. Coil folds were super hard as it was sticking to the bottom of the box, etc. I kept a good eye on my probe - it's possible it might have gone slightly over, but given it was really hard to handle beforehand too, do you have any tips as to what I might have done wrong in the first stages?
@@imogenpelham8010 Hi Imo! May I guess at a few things to look at: are you using the same types of flour as in the video? Some flours are "thirstier" than others so soak up the water faster - this process can also by slower depending on the temperature of the dough mix. My favourite tip for baking is wait longer - if you're not sure, wait. (this flies in the face of the over ferment advice above, but generally works really well for me, as I am in a cold spot so i often adjustmy times accordingly). If you find/found something else works please let me know, just learning myself.
@@timra22 Thank you so much, Tim! Last week I tried The Bread Code "no knead sourdough" (though I did include some coil folds...). The instructions there are to autolyse overnight, and it made a huge difference. Having seen that, I now feel like all prior autolyses have not autolysed properly/long enough! And then conversely I'm pretty sure I've been overfermenting - again, in the same video, Hendrik advises the amount of increase you're looking for depending on your flour's protein content. I'm in a place now where my breads have a nice bit of rise but I'm just short of that nice extra height. Any other things you've found help (or hinder) please share!
Thank you for the invaluable information. Where can we get a copy of the table for the sourdough starter percentage/temperature/fermentation. Thanks in advance
Just wanted to post quickly to say that your starter feeding ratios (1:3:3 or 1:5:5), your gentle folding methods only AFTER the dough has flattened (ignoring time), and the "hack" with a small amount of dough in a small jar to watch for the rise (ignoring elapsed time), have FINALLY got my sourdough bread giving excellent results. For the last two months, I've baked once a week and the loaves always ended out flat, no rise. They tasted great, but substandard crumb and texture. Your videos "solved" it for me! And, it occurs to me that all your methods amount primarily to a single principle: follow the dough, let it tell you when to do the next step, rather than trying to do this on an arbitrary "schedule". I just didn't know what to look for in the dough -- but now I do. I can finally hear what the dough is telling me and I'm finally getting excellent and consistent results. What a relief! I also love the hydration test method you posted. I've done that test with my whole wheat flour, so now I'll be using that and watching your whole wheat loaf video -- that's my next sourdough challenge. Thanks so much!
I use this video and accompanying directions each time I make my sourdough loaves. It's excellent. Thank you so much for patiently outlining and demonstrating each step and explaining the "why" behind the magic. It makes beautiful bread. Danke!
Gluten tag. So, I have watch this video again and again in preparation for my baking event. I took note of the fermentation time per the table you reference. My starter is almost perfect so things are coming together nicely, but I have a question: How much time do you allow your dough to rest in between the coil folds? This is something you neglected to mention in the video. Despite that, I truly enjoy your videos; as a fellow (Electrical) engineer, I appreciate the science and "engineering" in your process, and most of all I love ze-German humor. Keep doing what you're doing. Thank you.
Moin Kenan. Thanks for the comment and excellent question. Awesome! I would wait until the dough flattened out, then do the coil fold. 1 hour typically for the first, then another 3 hours the 2nd and sometimes last :-). Awesome. You are most welcome. I feel the "why" is super important. It helps to adapt in new situations. Regarding German humor, I am not sure if this exists 🤣
@@the_bread_code Hi I was watching my fermentation probe and forgot that I should have been coil folding while I was waiting... It has been already 5 hours and my probe has not doubled. Meanwhile, I only just now did my first coil fold. Uh oh... I hope it will be okay! I see lots of air bubbles in the dough though and it feels wet but not too sticky. I hope it will be okay...
...Hi!...just to add to my previous comment, would you consider making a video of a fabulous German wholegrain sourdough loaf? I'm sure that many out there would appreciate it !! Thank-you in advance! :)
Moin Judy! Of course :-). I have one for "Mischbrot", mix of whole wheat plus rye: th-cam.com/video/nsyjVa5SSQI/w-d-xo.html. And Schwarzbrot - black bread: th-cam.com/video/cHwLBs9SRd4/w-d-xo.html. Feel free to reach out with more questions. Happy baking!
I started with this site and over the past two years veered away and the more I adopted other methods, the worse loaves I produced. Once in a while I'd get a nice spring and ear. Mostly not. Frustrating. Now I'm going to revisit this method and see how it works two years later. My flours are all 10-12% protein so anything above 63% hydration is going to be problematic. That's what I veered away from using other ideas. My next loaf with a 2-year-old rye starter that's now very robust and experience in shaping will give me a very good restart. Thank you again.
A very dedicated teacher when it comes to teaching baking bread. Taught very sincerely without hiding any tips and tricks. Thank you so much for being so patient while demonstrating the procedure. 👏👌🙏😊. God bless you.
Happy New Year! Thank you so much for this video, I watch it every time I bake my bread. I have used this method and it is giving me consistent rise and crust texture in my loaves. I do use a different recipe, but your methodology along with the 1:5:5 recommendation has made all the difference in my bakes. Thank you for imparting your wisdom and the science of sourdough. I love your humor and delivery - Sending warm tidings to you from Long Beach, CA
Thank you The bread code! I’ve just encountered your videos yesterday morning. And since then I’ve been seeing several of them, couple of times, day and night 😂 cause I’ve decided to make the bread according to your recipe. But in every video led me another to learn so many new things and tricks :) anyway, I wanted to thank you for your enlightening videos and I also have a question about waiting time in the fridge. Last night I’ve waited 6,5 hours for the fermentation of the dough. But here in Nederland the temperature of the rooms are very low you know. Around 20 degrees Celsius. So I did the finger test. The dough was not ready to put into the fridge. But it was around 11 pm and I had no more energy to wait for its right time. And I put it into fridge. In this case, I mean while the dough is in the fridge, is there an approximate hours or a certain sign that I could use to understand if the dough is ready to bake or not?
a question about waiting time in the fridge. Last night I’ve waited 6,5 hours for the fermentation of the dough. But here in Nederland the temperature of the rooms are very low. Around 20 degrees Celsius. So I did the finger test. The dough was not ready to put into the fridge. But it was around 11 pm and I had no more energy to wait for its right time. And I put it into fridge anyway. In this case, I mean while the dough is in the fridge, is there an approximate hours or a certain sign that I could use to understand if the dough is ready to bake or not?
Thank you very much for the nice words. Truly appreciated! In general complete fridge based proofing takes around 24 hours for me. So that's a quite long period. With 30-60 minutes in advance it can be shortened to 12-20 hours. Regardless - it should work out very well! Thanks again!
I'm a little confused on this. I like to do an overnight in the fridge to make it more sour, and to be able to bake it earlier in the day. My BF is going on 8 hours and the aliquot jar is growing, but not doubled yet. So yes, my starter obviously wasn't active enough (I did an overnight 1-2-2) plus my house is 68 F (70 if I put my dough near the oven). I didn't fully understand what you've said above about "with 30-60 minutes in advance". Does that mean keep at room temp 30-60 min after I've shaped and put in my banneton? Then put in the fridge? Or do I wait until it is fully proofed? I've read that some recommend only partial room temp proof so there's some energy left for oven spring, or that the fridge won't proof much if it's less than 39F. (Mines 38, but I also read that it still proofs some while it's cooling down from being at room temp. Ugh! Thus my confusion! Any help would be much appreciated. I'm new to your videos and the 2 I've watched so far are great. Thank you!
I am so glad I subscribed to this channel! Your Sourdough starter video has improved my bread SO much! My bread has always tasted great and I got great height, but my dough would never hold it's shape and it was always sticky! It was frustrating to work with. When I got to the shaping part, (Prior to your video), my bread would flatten so much on the counter that I had to work quickly to cut it into 2. I also had to use too much flour. Following your videos, I used the ration you provided for the starter for 2 days and what a difference!! For the first time ever, my bread held its shape and did NOT stick to my hands, or the counter! I will be baking it later today and will post how it goes. Thanks again!
I have been learning how to make bread for a couple of months (both store bought yeast and sour dough). I have had so many failures. But! When I followed this video and recipe I made the best bread I’ve ever made! Thank you so much!!
I rewatch your vidéos like if they were episodes of a tv show 😂 and every time, even if i know it already, i am like « lets see how this dough will turn out?? » 😄😄😄 thank you from France !
Bonjour Marthe. Haha, thanks a lot. I also added some chapters so that you can skip ahead to the areas that interest you the most :-). Feel free to send questions my way. Also - make sure to watch my upcoming video, it will feature something inspired by France!
Your spreadsheet is awesome. I wanted to ask about the Fridge interaction though. I also noticed a 10 times decrease in fermentation (e.g. If the recipe says 2-3 hrs, that equals 20-30 hrs in the fridge, so most likely 24 will be fine). BUT: Here's the question: You said you place it in the fridge for proofing already in a banetonne, but can you also do it for the step before that? The Bulk Rise (fermentation) and does the fermentation resume without damaging the bread? The reason I ask is because I want to start my bread in the afternoon. Autolyse, add starter, strengthen, fold for 2-3 hrs and by then It's already time for bed. No time to let it rise. So place in fridge and take out the next day for an extra 3 hrs of rising + banetonne proofing?
Moin Toasted. You are most welcome. Yes, you can definitely do that. I'd recommend you to just use less starter, maybe 5%. Your bread should be ready then the morning next day :-). Then you can proof at room temperature until you pass the finger poke test, or place it in the fridge for another 24 hours. I try to not move the dough in and out of the fridge as it then always takes quite a of time to warm things up again. However, you could also ferment your dough for a week in the fridge, that would work too.
@@the_bread_code I've also been watching your Overnight Live video (missed it back then). People were having trouble with their Starter growing to double from a 1:5:5 feeding. And then I looked at the table. Doesn't it also work to calculate the Starter? I mean a 1:5:5 ratio is basically like adding 20% Starter to your dough. So you just read the yellow Bulk Fermentation time for 20% and see that it takes 5hrs at 21.1 Celcius. Could the table be used in this way? What is your experience with Starter times before it is ready?
@@ToastedSynapseGaming Moin. Excellent question. Yes, but this table always has to be taken with a grain of salt. It's made for a 75% hydration dough. Sourdough typically has 100%.I'd recommend you just mark the jar and wait until you see your starter doubled :-). The safest and easiest way to know when it's ready. Cheers.
Dear Bread Code: You state that in the sourdough starter to get this whole process started, you prefer a 1:5:5 ratio of starter: flour: H2O. When I look at the 100 gm of rye sourdough starter that you add after the autolyse phase...I see a very thick starter. This starter does NOT look like it was created using equal parts water and flour. When I use equal parts water to flour, I get a very loose mixture and usually create my starter with more flour then water. I've found that a thicker mixture (less water than flour) causes faster rising and better rising of the starter. I'm getting double volume in 2 hours and it passes the "float" test. But it is nowhere as thick as the final starter that you spread across the autolysed dough in this video. Could you explain this, please? Thanks much for all your help.
Moin scottkb2000 - that's an excellent question, thanks for asking. That's the rye flour that I am using. It has this consistency. But you could also make this using a whole wheat starter, no problem at all. The consistency also depends a little bit on the protein amount in the grain. The more protein, the more water the flour absorbs and the thicker it is. But this is nothing to worry about. Cheers from Hamburg.
Just made my first sourdough loaf using this video and it came out so beautifully!!! Thank you so much for making these videos. This by far has been THE BEST informative video that I’ve come across!!
I’ve seen in internet that extract gluten from flour is not difficult. What about the possibility to increment the protein % using gluten? Could it be useful? Or the type of gluten could not be always be of the right type?
Gluten tag! I also live in Germany, and I'm wondering what exact flour type and brand you use for your "bread flour" and "all-purpose"? Thanks for the videos :) !
Moin! Hope all is good in ze Germany. I made a small tutorial here on German flour: blog.the-bread-code.io/tutorial/2020/08/20/sourdough-flour-in-germany.html. Hope it helps. Cheers.
Moin Robyn, 💸💸💸💸💸💸💸💸💸. Hahahaha. 25 minutes with steam, 20 minutes without the steam. Although the last 20 minutes depend on how dark you like the bread to be. I'd go for 230°C. Cheers.
Fantastic ! You're such a great teacher, thank you for sharing all this precious knowledge! I can't wait to put it into action! May the gluten be with you! 😂😊❤🍞🥐🥖🥨🥯
@@the_bread_code been using your recipe and technique the last couple bakes and as a beginner to sourdough, it helped me gain a lot of confidence and I went and got some proper bread making tools like a banneton and a lame :) thank you for making learning how to make sourdough accessible to the home baker who was mainly inspired to try because of the pandemic. I’m hooked now :) off to work on loaf 11 :))
Hi! I have seen other videos where people take the bread out of the freezer and score it and bake it right away. I have already done it directly from freezer to the oven and it worked fine.
In the United States walmart.com sells these amazing roasters that work well to cover or put the bread inside like a Dutch oven for around US$12. Amazon also has them but a bit more expensive. They are called Graniteware (Columbian). Good to try before spending a lot of money in fancy names. Here's the link. It was huge so I used tinyurl to shortening. tinyurl.com/y95djtrz I hope this helps.
I am using a "not quite Dutch oven" pot. I think it's better. It's a GERMAN Römertopf brand clay pot. Amazon carries it. I think the latest ones are made in México. Probably no difference. They come in many sizes and shapes, starting at around US$50. They are non stick inside. Amazing creation, I'm loving mine!
I made my first 3 sourdough loaves with other recipes from youtube and although they tasted great they all turned out quite flat. Yesterday I followed your step by step guide to the letter ( apart from proving in a banneton becaause I don't have one and had to use a floured tea towell in a colander )and the loaf came out tall and proud with a lovely crunchy beak. I have watched your other videos about handling wet dough and dough strength and you make so much sense. You have taken all the headache out of making good sourdough bread for me. Thanks for the video,
You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: thbrco.io/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!
Thank you for the book, I have been following you for a while and watched many of your videos, I find them entertaining and informative. I do have a question, in your short written instructions to this video you mention to Autolyse the dough but in the book that I downloaded you said that you do not Autolyse that you Fermentolysis instead. Can you help me with this.
Gluten tag! Du bist urkomisch!
Bravo, sir, bravo. Now I am forced, due to my utmost respect, to purchase your tome. 🤣
Thank you so much for all your highly informative (and funny) content, and thank you for the book
Two breads into sourdough baking and would call them both a flop. Then I find the most amazingly charismatic german on TH-cam and third bread is all of a sudden perfect!:D Thank you so much! - such a great teacher.
Awww. Thanks a bunch! It was you making them, not me.
Careful, next thing you’ll want to do is invade Poland.
Just kidding, he as actually Austrian. 😂
For people in the US, King Arthur organic bread flour takes 350g of water per 500g of flour 😊👍
Using the dough extraction as a gauge of the fermentation period is brilliant. It's the single best tip I've found to produce very consistent results.
This truly is the best video on sourdough. I'm an amateur home baker in a hot and humid tropical country, and no matter what recipe I follow my dough turns into a sour sticky mess sticking to everything and I'm scraping the heck out of every dish and finger and countertop that I was just going to give up.
UNTIL. THIS. VIDEO. My dough today was silky, stretchy, didn't tear, miraculously didn't stick to my fingers, and came out in one lovely lump from the dish. I was so happy and actually wasn't even surprised because you explained every step and factor so well that I knew how to work with it (while caring for my baby, sending my toddler to school, naptime, activity time, feeding time, outdoor time and bedtime) and my dough IS. STILL. BEAUTIFUL. WOW. I'm so happy and so grateful. You are the sweetest geekiest baker and the world is a better place because of you. 🌈💖
Wow. Thank you for the kind words. That's truly appreciated. Thank you 🙏🏻. Please contact me with questions at any time. Thanks again.
@@the_bread_code thanks for your reply! 😊 Actually yes I did have 2 questions, pardon me if I missed them in the video because I went through it a few times but couldn't find the instructions:
1. If I have proofed it in the fridge, how long do I need to freeze it for?
2. How long do I need to bake it covered in my French oven pot before removing the lid?
Thank you!
Heeelp, eeeeeh, entschuldigen Sie mich: HIIILFEEE, ich bin es schon wieder, Ihr Schweizer Fan : bin ich schon so alt, blind und dumm, oder haben Sie vielleicht WIRKLICH niemals in Ihrem tollen Video erwähnt, WIE LANGE ich dieses Superbrot TOTAL zu backen habe ?? Bitte, bitte, beantworten Sie mir auch DIESE Frage !? Voller Dankbarkeit UND Vorfreude: Babs Selinger 😅👋
I'm SO glad I tried this recipe. FINALLY, after years of inconsistent results with various recipes, this one really works, every time. I've made it each week for the last four weeks and each time, the bread comes out picture perfect with excellent oven spring and a beautiful "ear". The crumb is open and the taste is excellent. Hendrik, I can not thank you enough!
Hey, I cant seem to get the ear no matter what I do, what is the single most important thing that you did to get an ear?
I can not express enough how grateful I am for helping me bake the best bread! I have tried so many recipes and watched dozens of videos and thought I won’t be able to ever make it as in the videos. But you advice in this and your other videos helped me tremendously. I managed to get a great crust and the taste is exactly what I was looking for. Thank you and keep up the good work you are doing for us!!!
One of the best sourdough bread guide out there. I've baked through at least my own weight in flour and I keep coming back here to keep myself grounded. Thank you!
You rule! Thanks for doing the endless experiments for us! This is why you’re a great teacher !
Thank you very much. That truly means a lot!
:)
This tutorial is the best guide for beginners, you make it so simple. I have tried other recipes and techniques but your method is so simple and straightforward and easy to follow. So far I have made four loaves and every time they have turned out great. You explain every single step very slowly and simply. Kudos to you!
Only when you have tried and failed can you appreciate all the attention to detail this video provides. Danke shön! Dankie!!
From an engineer to another engineer, your spreadsheet has instantly improved my mood today. I feel better now.
I second that
Moin YunJi. Thanks a bunch that means a lot. It is not the perfect spreadsheet, for sure. It is just rough timings :-).
@@the_bread_code Have you shared a link to the table somewhere?
Where is the link to the spreadsheet?
@@blaah52 docs.google.com/spreadsheets/d/18jeeaXbu61j7D2d1bIynj8eJUp5qrXpq-oq-HjkBZj8/edit#gid=0
The best advice I've read...
"it is not the recipe you are mastering, but the understanding of the fermentation"....
& when you think about it that's the key to it all
What an amazing comment and so true!
Thank you.. I've watched this video 10 times! Of all the the sourdough sites available, you are my favorite!
Moin and Gluten Tag John, you are most welcome! Feel free to reach out with more questions! Happy baking.
Even following these instructions EXACTLY, bread was very flat with little rise. A friend said she kneads in stand mixer 5 minutes prior to bulk fermentation, which I tried. Worked perfectly!!! I never seem to manage to fit fermentation and baking into same day, but your trick of putting in fridge works fabulously. I even had to wait 48 hrs one time, and it still ended up great. Thank you for doing all the hard work!! The fermentation table is super helpful!
Oh noes. Maybe you need to tweak your sourdough starter a little bit and make it more active: th-cam.com/video/yYkTrGHNW2w/w-d-xo.html. Try to not go for doubling in size in bulk, maybe around 50% to begin with.
I agree about the rye flour. I’ve found over the years after growing many starters that rye has the best flavor. I’ve also noticed that people who don’t like rye bread don’t dislike the rye flour starter. My husband hates rye bread (sacrilege!) but he loves the bread made with a rye flour starter. So to anyone here afraid of rye flour, don’t be! It’s yum!
Also studies have shown rye flour is the best so definitely use rye
I asked him that question just now and see your or comment. My husband hates rye also. So, your saying that the flavor of rye in the starter doesn’t permeate in the bread?
@@SparkyOne549 yes. He says he cannot taste the rye in the starter. I’ve even used rye flour up to a quarter in the recipe and he cannot tell.
I like the rye starter because I feel like it’s a stronger starter, or that’s what happens for me. I live in a very humid climate so I need a strong starter that I don’t have to feed 3 times a day. Lol
@@dia9491 Nice! Thanks. My guy is the same. I also need to use rye in my starter because of a cooler muggy climate, and my starter is sluggish. I use 50/50 white with whole wheat and it still struggles.
I use ray flowrer for my starter to do do sour pizza dough and its so yummy
This is the best video on sourdough bread making, I've seen. Thank you, thank you, thank you. I'm forever a true fan.
Moin Lori. Awesome. You are most welcome. Your words made my day. Cheers.
another day done then, as I make mine her words, 7 months later :) thanks
This is pretty much the same process I ended up using after hours of research and many, many wasted hours and loafs I was tossing. Wish this had been out earlier!!!
This is the only instructional video and recipe needed! Just pay attention to what he says at 5:22 about the acidity of the starter. If you have any suspicion that might be the case, e.g. it is *super* sticky after fermentation, and doesn’t hold the shape when shape it. To heal your starter, you really want to feed your starter with a high ratio, if you only feed it once a day. Up to 1 to 10 to 10 for a 24 hour feed (5g starter, 50g, 50g) even, and repeat that for a few days!
Moin Flo. 100%, thanks for pointing that out. Yes, you are right. This is where many people do a mistake.
I think this is my problem. I guess I'll spend a few days fixing my starter.
I've made dozens of loaves of sourdough bread since the pandemic started, but this recipe made the most beautiful loaf ever. I just took it out of the oven and haven't tasted it yet, but it looks perfect. Thank you for the recipe and the video. The only instruction that wasn't listed in the recipe or the video is the starting temperature when the oven is preheating, but I could see that it was set higher than the baking temperature so I preheated at 260 celsius. Thanks again.
I have not got any success with any recipe for 14 months till I found this one ... I have been making beautiful sourdough bread every single week for 4 weeks now ... Just wanna say thank you.
You are a very good teacher, I didn't fall asleep. I heard of the baker's percentages, with your explanation now I know it by heart. Thank you very much, you made sourdough bread baking so much easier. I have a very small oven and max temperature 230C. Today I am going to experiment with: preheat my Vermicular pot (no lid) and pizza stone, score the dough on this hot pizza stone, then cover it with the V pot and bake, remove V pot after 20 mins. I think this should seal the steam inside, not having to by a special flat top dutch oven for easy scoring. Hope this works, too many pots and pans already.
Hope it works out. You are most welcome!
I have a starter that my mom got from an Oregon State historian back in 1985. The historian had it from her family, who brought it with them by covered wagon from the East Coast, all the way to Oregon Territory, so this starter is probably nearly 150 years old. I thought my mom didn't have it any longer, so when I recently asked her if she still had it, and she did, we were both skeptical that it still worked. She took it out of the fridge and thought it was dead, but I told her to leave it out on the counter and wait. Sure enough, it still works. It took me two months of feeding it once or twice a day to bring it back to life, and now one of my greatest joys is popping the lid and smelling that amazing fragrance. But the recipe I tried left me disappointed until I watched your video. I followed your instructions to the letter until I realized I needed a banneton (I had never heard of one until now!), so I did what any resourceful female diesel mechanic who also happens to love messing about in her kitchen would do -- I made a banneton out of cardboard and lined it with a dishtowel! It worked like a charm until I went to tip the dough out onto my scorching hot baking sheet. The dishtowel wasn't secured to anything, and it obstructed my view, and when I pulled my "cardbanneton" away, my beautiful dough that I had painstakingly formed and strengthened and stretched was laying in sweet repose on the baking sheet, center stage, UPSIDE DOWN. In the amount of time it took for a squeak of dismay to escape my lips, I realized flipping the dough over would be more damaging than leaving it be, so I shrugged, scored the underside which was now on top, and "sent it". For being a "mistake loaf", it came out of the oven looking absolutely beautiful. I am currently waiting 2 hours before I dare cut it open, which is cruel because it smells heavenly, but wait I will, and I can't wait to try the process again with the new banneton kit I ordered online. The only thing better than baking bread is sharing it with friends, and I have well and truly caught the baking bug. Thank you for all the excellent information and instruction. I'm looking forward to becoming the baker I've always wanted to be but never knew how. Again, thanks!
This is an absolute WEALTH of information, thank you! I've been struggling with my starter acidity and with getting enough rise in the bulk rise stage and your videos have truly helped to improve my loaves. Many, many thanks to you and your channel. Happy baking!
You are so welcome! Happy baking to you too and may the gluten be with you.
He has talked about the starter acidity but Im not sure I understand. When he says to feed the starter 1:5:5, is that so our starter doesn’t eat up the food too fast? Like we make our bread BEFORE our starter falls back down (And has that fermentation smell)? I’ve watched lots of his vido3s but not sure I one hundred percent I understand starter acidity 🙏🏼
@@alexandraison6429 Yes, I think you have the right idea Alexandra. You have yeast and bacteria in your starter. Both are eating the flour. The yeast produces carbon dioxide gas and makes bubbles. The bacteria produces acid, vinegar at room temperature. We feed the starter with 5 times it weight in flour so that there is not too much acid (vinegar) when we have enough yeast to add to the dough. Hendrik has given the clearest explanation about managing the fermentation of starters and sourdoughs I have ever seen. I am not there yet but I think that understanding how you are balancing the growth of yeast and bacteria to get good aeration from the yeast and good flavor from the bacteria without letting the bacteria go too far and ruin the aeration is the key to making a great loaf of bread. You have to do this by watching your starter and your sourdough. It helps to know what you are watching for.
I've made 3 breads with this recipe to make sure, that my bread wasn't so good just by accident. And yup, the 4th is right now in the oven. ;) Thank you!
I just tried this recipe yesterday and it was the best bread I have made as a new baker. Taste was fantastic, great oven spring and nice fluffy crumb. Thank you!!
I failed many times trying other recipes but THIS time with a throughly describtion of process (and also tips on how to find out best hydration for specific flour!!) I was able to make a bread that WAS NOT a FRISBEE! Your videos provide a wealth of information and additional tips that are so helpful for beginners! Now I'm soo excited to refine my bread with this recipe!
Thank you!
Frisbee... LOL! We feel your pain!
I just want to take a second to thank you, I have been trying to make sourdough bread right since the pandemic started. Your videos are so helpful that I finally got it right it looks amazing. Thank you so much
Thanks Joe. That means a lot. Happy baking!
I just want to take a second to thank you, I have been trying to make sourdough bread for quite a while but never get it right until see your videos and it was really helpful as you explained way better than so many other videos I been watching! “THANK YOU” so so much!❤️❤️❤️
@@brendanewton6298 Thanks Brenda. You are most welcome!
I’m a new sourdough baker, have had some good results though not consistent. But I spent this weekend with your videos and figured out my problem. I think my starter was too acidic which no one else has mentioned. I fixed that and recalculated the water based on my flour protein and I had perfect results, my first ear! Gorgeous loaf with great crumb. Thank you so much! Your videos are so thorough and helpful. And you have a great sense of humor too!
Moin and Gluten Tag Cheryl Francisconi, you are most welcome! Feel free to reach out with more questions! Happy baking.
This is exciting to hear. I'm having similar troubles. Plan to work on this recipe tomorrow to see if I can fix my troubles.
Easily the best tutorial I've tried as well as the best sourdough I've ever made! Thanks Bread Code!
Thank you very much. Cheers!
I'm sooo happy I find your channel,im originally from Portland and I live and work in Canada,im chef,and like every Polish person, I love bread,and as every chef I love food and its science!! Ghana you very much
I’ve been baking sourdough for over a year, but never got the oven spring or color that I wanted. Good but not great bread. Followed the advice of several other TH-cam channels, but never accomplished what I was trying for. Yesterday I found this video, and though I had just made 2 so-so loaves earlier in the week, decided to give this recipe a try. What a difference! I can’t believe how much better this recipe is - my bake today was easily my best ever: incredible oven spring and better color than ever before! Thanks for this wonderful video! Gluten Tag!
I've baked a lot of sourdough over the past year lol but following this method gave me the best result so far. The 1-5-5 portion for sourdough does go a bit slower than 1-1-1, but the bread was more tasty. Thanks for the knowledge!
This is one of the best videos on making sourdough bread.
Thanks so much 😊
I think this is the best of your videos--and the other ones have been excellent. As a scientist I love your engineering background. Knowing why things work is so helpful. Love the freezer hack and the oven hack that you have presented in earlier videos. This video is just so detailed and complete--it really is all you need to start baking bread. Thanks for all your hard work. Danke.
Moin Ed. You are most welcome. Glad you liked the video. It is a little long and overwhelming for some hehe. I also added some chapters just so people can skip in advance. Feel free to reach out with questions at any time. Happy baking!
I've been attempting sourdough bread on and off for years, and have been confused by the different approaches in videos, and also books by "experts" on the subject.
Yours is the most helpful information I have come across. How your bread goes depends on your flour, water, and starter. No 2 bakers have the same ingredients, so to be given a way to decide what is going on during the process, and hints on steering things to make them work for you is a great help.
Many thanks
I took notes from this video, hopefully it will help others (I used my dutch oven):
500 g flour
350 g water (70% hydration for 12% flour), 325 g (65%)
Mix flour and water for about a minute. Autolysis: rest for 1 hour covered.
Wet hands, dough should window pane when stretched.
100 g starter (20%) for same day, 50 g (10%) for overnight. Kept room temp for at least 2 days, feed once a day, 1:5:5
10 g salt (2%)
Add starter and salt and distribute throughout dough.
Pull from edges and flap on top for about a minute. Knead, push forward, homogenize.
Wait 15 minutes covered.
Dough should be stretchy, window pane. Create dough strength by pulling from edge and pulling towards center.
Take out of container onto counter.
Take a small piece and place in glass container to track growth, mark level with rubberband.
Bench kneading: Take one side, pull far and fold over on itself and repeat on all sides. Keep going to build tension until no
longer able to. Use both hands angled to pull forward and rotate to create round ball.
Use clean glass container and close lid, wait 2 hours.
Wet hands with cold water and remove dough from sides of container.
Wet hands again and fold dough up and under on top. Turn over container and repeat.
Repeat with sides and fold under on itself like a roll. (coil folds)
Wait until dough has flattened out again and do another coil fold.
Do another coil fold. This time, you won't have to pull from the sides.
After the sample has doubled past the rubberband, you can start shaping.
Sprinkle rice flour onto banneton. Sprinkle flour onto counter surface and flip over dough.
Preshape: fold dough into thirds (pull from bottom to 2/3, brush off flour and fold top down).
Roll the other side by pushing and rolling. Close seams on sides. Brush whole dough with excess flour.
Place dough in banneton and pinch seams together (stitching) to create tension and put in plastic bag.
Wait about 2 hours and do poke test (until poke just barely recovers).
Can also put in fridge for 24 hours for next day bake.
Freezer hack: about 45 minutes in freezer. 15 minutes in, put dutch oven in oven and preheat (450°).
Flip dough into dutch oven and score about 1cm deep.
Put in oven for half hour, remove lid and leave for another 15 min.
Take out of oven and wait to cool at least 2 hours before cutting.
Mal ehrlich: Man kann schauen, wo man will, geile Rezepte gibt es überall. Aber niemand erklärt das so ausführlich, nachvollziehbar, sympathisch und humorvoll, wie DU. Super! Ich bin von Deinem Kanal und Deinen Backergebnissen begeistert. Weiter so!!! Liebe Grüße aus Zypern!!
Let's be honest: you can look wherever you want, there are great recipes everywhere. But nobody explains it in such detail, understandably, sympathetically and humorously as YOU. Excellent! I love your channel and your baking results. Keep it up!!! Greetings from Cyprus!!
Thank you very much. This really means a lot!
OMG you Germans are so precise, so accurate.... I just love the way you explain everything into details. Thank you! You are the best. :)
Moin Ana Krstic, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
I need a German girlfriend
@@angellohector 🤣
Wo sie recht hat, hat sie recht!! ;-)
;-). But it seems to be a good idea to be precise when baking bread. I´ve been baking bread for about two months now and started with sourdough right away. Believe me- there are not many mistakes i did not make so far.
Thx for this great video. Everyone published is a great help.
Hi, i'm a passionate bread experimentalist :) You are great ! I watched a lot of videos and attended online classes until now but you have a special way of presenting the process so that i watched your videos from start to finish with joy. Thank you a lot !
Moin and Gluten Tag Dan Alexa, you are most welcome! That means a lot. Feel free to reach out with more questions at any time! Happy baking.
@@the_bread_code Sie haben klar ein Fan. Was fur mich interesant ist ist das Sie fur mein Hertz sprechen. Ich muss auch ales verstehen bevor ich es mache :) und experimentiere auch gerne. Ich habe auch ein dafur gebasteltes Ofen. Von Grund ab, nach 2,500 jahre alte Plane. :) Mein deusch ist nicht si gut.
@@aldalification danke! Dein Deutsch ist ja aber fast besser als meins!
I have been trying to make sourdough bread, and watch lots of videos, but I have to say yours is the best!!!!!!........ I love way you teach, I love telling everything step-by-step. And it is very good entertainment to listen to you .Thank you ever so much doing this videos🙏🙏🙏
I was getting along with sourdough but was looking for tips to further me along. Came across you and tried your recipe and method. I may not have the scoring exactly right but WOW! It’s the biggest loaf I’ve ever put out! 10” across and almost 5” tall. I sort of came to stiff starter after someone’s suggested it shouldn’t pour. I fixed the 3 starters I had going trying to get one good one. Now I’m overloaded, had to freeze and dehydrate a lot cause I’m not throwing out eikhorn flour. Anyway I’m thrilled! Thanks for the help.
Best tutorial I've seen on sourdough bread making yet. I just made my first loaf using your recipe and it actually looks as good as yours. Thanks SO much for posting it. I love baking sourdough (normally use a different method) and now I have two great techniques I can use. I could not believe the oven spring on this dough. It took almost 7 hours for bulk fermentation but the proofing was done in 2 hours and after some technical difficulties due to a faulty ceramic baking dish and the smoke alarm, it went into the oven and did just great. Beautiful! Can't wait till it cools so I can taste it.
Thanks Leslee. Truly appreciated!
I have been watching lots of videos on how to bake sourdough bread and this one is BY FAR the best! Like you say, knowing WHY is so important. I’ve always felt the same way about everything because if you don’t you’re only copying and then it’s down to luck if you get a good result! I’m preparing a dry starter and can’t wait to bake according to your instructions. ( and no need to apologise for the ze German English, being Norwegian I learned both languages in school and you’re doing great 😊 ) … and who knew a German could have a great sense of humour as well 😉
I just pulled the water out of the oven and the loaf looks amazing. Thank you for all your attention to detail, it has made all the difference between this and other previous attempts.
One thing I did to make it slightly easier:
I cut one piece each of cardboard and parchment paper, both about the size of my baking stone.
When the banneton came out of the freezer I turned it out onto the paper which was on top of the cardboard. After scoring it was simple to slide the loaf and paper onto the hot stone which was still in the oven, eliminating the step of moving the hot stone in and out of the oven.
Moin Lawrence. You are most welcome. Yes that will also work. I am just a fan of no parchment paper hehe.
Thanks so much. I've been baking S. D. B. for 2 years now (every month or 2 or 3). I picked up a new hint yesterday and made my best loaves today.
Thank you for the detailed instruction. Mine comes out much better now. I just love the texture of the dough. I see how you could get addicted baking sourdough bread.
What a really friendly and encouraging video this is. The Why is what takes this explanation and demonstration to the high level of a master craftsman passing in skill and knowledge learning. Well done and thank you.
Thank you very much 🙏🏻
This video was so helpful, I've watched countless videos, made tons of loaves of sourdough bread, over the last 10 years. But if I had watched this one first, I would have never needed to watch another one, and saved myself from so much trouble, and so many mediocre loaves! Thank you! Also, if you use a permanent marker instead of a rubber band it's easier and washes right off of glass :)
Moin Audriana. Thank you for the nice words. Truly appreciated. Also great idea on the permanent marker :-)
Great lessons so far. And the Expo Dry Erase markers are great on glass jars, wipes right off with your fingers...
I've tried both and prefer rubber band.
Your comment greatly encouraged me, because I plan a massive sourdough baking experiment once I get moved back to my hometown for retirement. Am prediabetic, and using sourdough has helped me maintain lower A1C numbers. 👍
Really enjoying the music in the middle of the video. Was also nice to see that a wonderful bread can be made at 65% hydration.
Moin Jonathan. Thanks a lot! Love reading all your comments, truly means a lot!
Thank you SO much for this tutorial and all of the experimentation and testing you’ve done. I used to bake sourdough years ago but it was just so frustrating (overly sour, flat, or gummy loaves) that it didn’t feel worth it to keep trying. I began a new starter about two weeks ago and several days ago started feeding it differently- the way you teach, and it finally came to life.
I love the trick of removing a bit of dough to watch for doubling. Trying to eyeball doubling is where 90% of my past errors have come from.
I created theeee most beautiful, jiggly dough thanks to this recipe and technique. When it came to shaping, I thought I remembered what was done in the video. But I had forgotten to flour my surface and the dough stuck. I ruined a lot of the gorgeous structure I had created over an entire day of coil folding. I was devastated to say the least and quite made at myself. I just floured the surface and reshaped 3 times with 15 min breaks in between, then popped it in a towel lined bowl and put it in the fridge and told my kids and husband to pray for my loaf LOL.
Well, in the morning I placed it in my Dutch oven and hoped for the best. The moment of truth was opening the lid partway through baking. And I was so surprised and happy I almost cried. My loaf had survived my awful shaping and shockingly had lovely oven spring, just with a crack on the surface of the crust due to poor surface tension from the shaping.
I 100% credit the good results to your recipe and technique! Even doing ‘everything right’ with other recipes in the past, I didn’t get even close to a beautiful loaf like this.
I also made sourdough discard chocolate chip scones this morning when feeling my starter, and my 6 year old said she wanted more of my bread instead of the scones that she was enjoying a moment before- it’s that good!
Can’t thank you enough.
FINALLY!!! I have been making sourdough loaves for almost 3 years, and never…NEVER…have I ever…EVER…achieved the perfect crust and crumb with an actual ear! Until now! My breads always turn out delicious, but with no oven spring. They are always flat. 😢 So, thank you, thank you, thank you Henrick for this video! It has changed my sourdough baking forever. I understand now that I was either over-hydrating my dough, or not building enough strength in my dough, or over proofing my dough…or all three! Again, thanks to you I have the perfect formula. My first try using this recipe yielded a gorgeous loaf with an actual photo-worthy ear and a beautiful airy open crumb. Wish I could share a picture with you! 🥰🙏❤
Really appreciate your detailed instructions and explanations! Also the fact that you mention how different temperatures affect fermentation (folks in the tropics often get left out!). Pls keep the videos coming! Appreciate your German humour too :)
Moin Sharon. Thanks a bunch for the nice words. Which humour? We Germans have no humour 🤣
Thank you a million times. I was soooooo nervous about doing my first sourdough bread but I followed along exactly as you described and produced an amazing bread that everyone said looked like magazine pics. Lol. You made it easy to follow and fun, in spite of my jitters. Onto my second bread now. :-)
I've watched a lot of sourdough videos lately in preparation for making my own starter and beginning my breadmaking journey and I have to say that you have included information that is either lacking or explained in much less detail in other videos and tutorials that I've seen! Thank you for your thorough explanation of everything and for your spreadsheet information! :)
Gluten Tag Kentigerna. Thanks a lot for the nice words. If you ever have questions regarding sourdough baking please feel free to reach out.
@@the_bread_code Thank you very much, I will keep that in mind!
I totally agree!
Thank you so much! Veilen Dank!!! We have gone from flat horrible bread to consistently beautiful and delicious bread every time - loaves I am proud to share with friends and family. I vey much appreciate your explaining what's happening in each step - I have learned a lot and we are grateful! Will buy some merch to say a big thank you, too!
Sounds great! My pleasure Suzanne!
I’ve attempted to make sourdough bread twice and failed. Feeling super demotivated because it has been almost a month since I bred my first starter (no longer alive, may gluten be with her) but I still haven’t managed to enjoy my bread.
Your videos motive me and gave me ideas on things I should watch out for and how I can experiment to make my own conclusions on the amount of water and amount of proofing time I need in this hot climate (it’s around 33 degree Celcius where I live) instead of blindly following a recipe. I’m not sure how it will turn out, but these lessons gave me hope!! Thank you!!!
_For in case you saw my comment and decided to help me troubleshoot my failures:_
*Starter:*
Made first batch of starter using all purpose flour, fed it with flour:water ratio of 1:1 (starter:flour:water 1:1:1 after day 2) around the same time everyday for 14 days. Wanted to give up around day 9 because it smelled like rubber when everyone online described theirs smelling like some kind of fruits. There were also some mentioned that it’s normal for young starter to smell funny (like nail polish or vinegar), which just mean it’s hungry. So regardless of that strange rubber smell, I kept going. I finally broke down at day 14 because I can’t bear with that smell any longer.
I discarded the whole starter and started a new one with a flour mixture of 50% bread flour + 50% rye flour, change the starter:flour:water ratio to 1:3:3. And guessed what?!! My starter smells like banana!!! Which is a sign of success and I was soooooooo looking forward to start making bread using it. Monitored it for a few more days, saw that the starter doubles around the mark of 4 hours, consistently. I thought to myself “ok the starter rises consistently, I think I can make bread now!”
Watched a tonne of videos on TH-cam, wrote down all processes, and even preset probably 15 alarms on my phone to remind me of each step I need to do (e.g., 16:00 autolyse, 16:30 add starter, 17:00 add salt, ...)
*Bread:*
*Attempt #1:* 180g bread flour, 130g water, 40g starter, 4g salt
I was going for beginners no-knead method:- mixed everything together, let sit at room temperature for 12 hours, shape, bake
The result: The “dough” turned into starter after 12 hours :(
So..... No bread, but with added milk and egg I made pancake.
*Attempt #2:* 150g bread flour, 30g rye flour, 130g water, 40g starter, 4g salt
I went for “advanced” method:
13:00 fed starter (starter:flour:water ratio = 1:3:3, the flour is a mixture of 50% bread 50% rye)
19:00 started autolyse
19:30 added starter (result of autolyse looked great, I can see “gluten”)
20:00 added salt
21:00 fold #1 (dough is sticky, but not too hard to handle)
22:00 fold #2 (dough is slightly less sticky)
23:00 fold #3 (dough is still slightly sticky)
00:00 fold #4 (seems like nothing has changed)
01:00 fold #5 (things seems to start falling apart, because I still don’t get the smooth/silky/strong dough)
02:00 shape (can’t do any shaping because the dough is quite sticky to a point where it’s also a little watery)
I moved on with my steps to bake the dough the next day after putting dough in a dusted bowl then in the fridge for 12 hours.
Result: I baked a turtle shell.
I think I need to work on figuring out the best hydration for my flour using your sample experiment, the right amount of time for my bulk fermentation and proofing, using your dough sample benchmark method (put small piece of dough in another small container and observe when it doubled in size). Fingers crossed!
Moin Wei. Thanks for sharing all the details! Yes, I think you need to have a close look at your % protein content in your flour. It makes a major difference. The more protein you have, the more water you can use. Then also - focus on the fermentation process. Finish bulk when you see your dough increased 50-75% in size. That should do wonders. Please reach out with more questions. Thanks!
Thank you so much for this video! I've been a home bread baker for months now but I still couldn't get the results I wanted. I had so many questions, and you answered them all! I've just spent an hour watching your video and made 5 full pages of notes haha! Now I understand what mistakes I've been making all this time and I'm definitely going to give this recipe a try. Thank you so much! Great content! Greetings from Poland! :)
Thank to you I finally managed to bake a great looking bread loaf - I am really proud of myself :). It not only looks really well, but also tastes fantastic!. I would never do this If I wouldn’t follow your instructions. You’re a great teacher 🙏🏻.
Thank you. Glad it worked out 🙏🏻
Made my second sourdough finally i can do a coil fold and my bread looked a whole lot better than the first 😊 thank you for all the tips on understanding sourdough!
Moin Jane. Awesome. That truly means a lot. Also glad you had a great loaf. That keeps me motivated 😎
Thank You for making this video. This is so helpful and easy to follow. I have been basically following this recipe for about 9 months. After the first few loaves, I increased the hydration to 72%. This bread is just delicious. I make it every week.
Followed your instructions and today produced the best sourdough boulé I've ever made. Crispy crust, delicious and tangy crumb, this bread will be gone by tomorrow! Your best tip was proofing the bread at room temp and then placing dough in banneton to rest overnight in the fridge. Vielen danke!
Moin Scott. Sehr gerne. Thanks for the nice words. Glad it worked out excellent!
I so enjoy your processes I’ve been making sourdough for several years now but with inconsistent results, it’s so helpful to hear your tips to understand what I need to pay more attention too. Thank you!
Moin Nancy. Thanks for the nice words. You are most welcome. Cheers!
How thank you so much I’ve been buying my bread from the bakery in Newport Beach call right and they share their starter with me but I took a taste of the starter and he’s very interested in it has a little soreness and has a little bit of a great feeling to it the color is also very beautiful nothing like my starter so I was hoping that maybe you can share a little bit of why the starter is a different
I was thinking that they may’s soak the greens after they grind them because the texture salsa difference little grainy with a little tiny pieces of kind of a whole wheat like if they grind grind the weeds and then they so cute and they use it as part of the stock is that possible
Come on, you're such a good teacher. Can't thank you enough for that. Greetings from Poland, another rye disneyland.
Cze Maria. Thank you very much! Appreciated.
I just fed my starter and I’m going to give this a go today. I’m hoping I get a good oven spring in my ceramic cloche. 🤞 thank you for an awesome tutorial!
Moin Liz. Awesome! How did it turn out? Also - you are most welcome. Happy baking!
@thebreadcode I used high protein flour so I increased the hydration. It’s very hot and humid where I live and my dough was bubbly and rising really fast. Even in the freezer it kept rising! As a result, my loaf spread out a bit in the oven The crumb was beautiful though and everyone in my family loved it. I’m trying another one today 🤞
I'm going to try this today. My starter is ready, and I have all the other materials except rye flour. This will be my first-ever attempt at baking bread for myself. Thanks for the excellent video.
Moin Herr Gluteningenieur.
Today I made my best bread since I have started with your methods and ratios two months ago. My previous breads never reached such level of oven spring as I saw in your videos, so I started to think the crucial thing will be the flour.
And it really is.
Manitoba Oro 14 percent of protein by Caputo is realy top, even if I used it mixed wih wholegrain rye and wholegrain wheat, the oven spring is like from another world, it made my Gluten Tag indeed.
Vielen Dank für Ihre Videos!
Thank you very much for the nice words. That truly means a lot. Glad it turned out the way you wanted.
Hi, isn't the hydration level in the written recipe incorrect? It doesn't account for the flour and water in the starter. 65% of 500g of flour (AP + WW) weight is 325g, but 65% of the TOTAL FLOUR weight (400g AP flour + 100g whole wheat flour + 50g of rye in starter = 550g) is 357.5g. Therefore, the correct hydration level should be 68.18% (325g water + 50g water from starter/550g of total flour x 100)? Just needed to clarify this, as it got a bit confusing.
Moin Chiara. Excellent question. Yes, you are right. However most bakers disregard the hydration of the sourdough starter. Their recipes already support it out of the box. This makes the math a little easier. But to be 100% scientific, you are definitely correct. Cheers.
I wondered the same thing... Hahahha... not a big deal now.
Thanks so much! I finally have rise in my bread!! Kneady Woman Baking
Awesome! You are most welcome. Cheers!
I've been baking for a year or two and adamantly learning all of the science behind bread using books and online resources. This is truly the most straight forward and helpful video I've ever come across for making the perfect sourdough loaf. It combines a lot of the knowledge I've learned though expensive books and also new stuff I never knew. My loaf came out amazing!!!! I like that it is a smaller loaf so I can experiment more frequently, and unlike most book recipes, doesn't call for two loaves which I will waste. Can you do a video on playing with the level of sourness?!
Moin Brooke. Sorry for responding so late. Thanks a lot for the really nice words, truly appreciated. You can increase sourness a lot, but then you need to opt for a loaf pan to bake it. I do this a lot for my discard starter bread. I like it quite a lot :-).
I began my sourdough baking journey as an entertainment and learning opportunity during the pandemic. After watching countless videos, I found Hendrik's to be the most informative and accessible. I think it's his passion that draws me in. I've now made this recipe twice in the past four days and it is perfect! Perhaps the difference with these bakes and my earlier attempts is the 1:5:5 whole wheat starter--much stronger than the 1:3:3 bread flour (with 5% whole wheat) I was using.
Thank you very much Peg 🙏🏻
HI and thanks- I've been baking sourdough for 15 years and i've learnt more from you than anyone. I've been putting the fermentation probe in a very small straightsided glass- 5cm high and fill it half way up and then i know when it reaches the top. much easier to tell and also you don't need a rubber band! just a thought
Moin Jan. Thanks for the nice words, truly appreciated. Yes, that will also work, or a shot glass works too. It just has to be the cylindrical shape.
You seem like a really genuinely nice person, great videos and keep it up, you're doing a wonderful job!
Ciao Giovanni, Grazie. Well we Germans aren't that nice 🤣. I am trying 🤣
Ahahah you're doing great man, I've been binge watching your videos since yesterday, great content
I just wanted to say thank you so much for this - after nearly 9 months of baking sourdough with mixed results (generally OK but a little flat), I used this method today and it is probably my most beautiful loaf so far, and first time on a new method. I did find it quite a bit stickier than yours and that it flattened quite quickly, but I know some things I can improve on - will take the starter out earlier, will be more strict about the ratio when feeding the starter (I always do 1:1 flour & water but with the starter itself it's a bit more guesswork) and also my starter is on white flour so I need to change his diet I think... hopefully the ratio in particular will make sure the hydration/consistency of my starter is more like yours, so it might not end up so sticky. And I'll practice!
Moin Imogen Pelham, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
@@the_bread_code Hello! I'm back with a question. Last time I used this, I corrected everything I hadn't done from before (starter was out for a couple of days before aking - fed daily, at right ratios, with rye). But that dough started *super* sticky and was almost impossible to handle. Coil folds were super hard as it was sticking to the bottom of the box, etc. I kept a good eye on my probe - it's possible it might have gone slightly over, but given it was really hard to handle beforehand too, do you have any tips as to what I might have done wrong in the first stages?
@@imogenpelham8010 Hi Imo! May I guess at a few things to look at: are you using the same types of flour as in the video? Some flours are "thirstier" than others so soak up the water faster - this process can also by slower depending on the temperature of the dough mix. My favourite tip for baking is wait longer - if you're not sure, wait. (this flies in the face of the over ferment advice above, but generally works really well for me, as I am in a cold spot so i often adjustmy times accordingly). If you find/found something else works please let me know, just learning myself.
@@timra22 Thank you so much, Tim! Last week I tried The Bread Code "no knead sourdough" (though I did include some coil folds...). The instructions there are to autolyse overnight, and it made a huge difference. Having seen that, I now feel like all prior autolyses have not autolysed properly/long enough! And then conversely I'm pretty sure I've been overfermenting - again, in the same video, Hendrik advises the amount of increase you're looking for depending on your flour's protein content. I'm in a place now where my breads have a nice bit of rise but I'm just short of that nice extra height. Any other things you've found help (or hinder) please share!
Thank you for the invaluable information. Where can we get a copy of the table for the sourdough starter percentage/temperature/fermentation. Thanks in advance
Hi smpatel2, For sure. The link is: table.the-bread-code.io/. You can download the file as an excel sheet there and then modify it on your own :-)
@@the_bread_code Gluten Tag! Are those times all in hours? Danke!
@@the_bread_code awesome!! thank you so much
@@acebaker3623 Hi Ace. Those are in hours. So 6.5 would be 6 hours and 30 minutes :-)
@@the_bread_code Thank you for the invaluable information you continue to share
Just wanted to post quickly to say that your starter feeding ratios (1:3:3 or 1:5:5), your gentle folding methods only AFTER the dough has flattened (ignoring time), and the "hack" with a small amount of dough in a small jar to watch for the rise (ignoring elapsed time), have FINALLY got my sourdough bread giving excellent results. For the last two months, I've baked once a week and the loaves always ended out flat, no rise. They tasted great, but substandard crumb and texture. Your videos "solved" it for me! And, it occurs to me that all your methods amount primarily to a single principle: follow the dough, let it tell you when to do the next step, rather than trying to do this on an arbitrary "schedule". I just didn't know what to look for in the dough -- but now I do. I can finally hear what the dough is telling me and I'm finally getting excellent and consistent results. What a relief! I also love the hydration test method you posted. I've done that test with my whole wheat flour, so now I'll be using that and watching your whole wheat loaf video -- that's my next sourdough challenge. Thanks so much!
I use this video and accompanying directions each time I make my sourdough loaves. It's excellent. Thank you so much for patiently outlining and demonstrating each step and explaining the "why" behind the magic. It makes beautiful bread. Danke!
Thank you. I would post a a picture if I could. This is the loaf I have been trying to make for the last couple of years. Thank you.
Awesome. That's amazing. Glad I was able to explain it. Happy baking 🎉
Gluten tag. So, I have watch this video again and again in preparation for my baking event. I took note of the fermentation time per the table you reference. My starter is almost perfect so things are coming together nicely, but I have a question: How much time do you allow your dough to rest in between the coil folds? This is something you neglected to mention in the video.
Despite that, I truly enjoy your videos; as a fellow (Electrical) engineer, I appreciate the science and "engineering" in your process, and most of all I love ze-German humor. Keep doing what you're doing.
Thank you.
Moin Kenan. Thanks for the comment and excellent question. Awesome! I would wait until the dough flattened out, then do the coil fold. 1 hour typically for the first, then another 3 hours the 2nd and sometimes last :-).
Awesome. You are most welcome. I feel the "why" is super important. It helps to adapt in new situations. Regarding German humor, I am not sure if this exists 🤣
@@the_bread_code Hi I was watching my fermentation probe and forgot that I should have been coil folding while I was waiting... It has been already 5 hours and my probe has not doubled. Meanwhile, I only just now did my first coil fold. Uh oh... I hope it will be okay! I see lots of air bubbles in the dough though and it feels wet but not too sticky. I hope it will be okay...
@@mishmime nothing to worry. Coil foldings are optional, they are not essential!
...Hi!...just to add to my previous comment, would you consider making a video of a fabulous German wholegrain sourdough loaf? I'm sure that many out there would appreciate it !! Thank-you in advance! :)
Moin Judy! Of course :-). I have one for "Mischbrot", mix of whole wheat plus rye: th-cam.com/video/nsyjVa5SSQI/w-d-xo.html. And Schwarzbrot - black bread: th-cam.com/video/cHwLBs9SRd4/w-d-xo.html. Feel free to reach out with more questions. Happy baking!
I started with this site and over the past two years veered away and the more I adopted other methods, the worse loaves I produced. Once in a while I'd get a nice spring and ear. Mostly not. Frustrating. Now I'm going to revisit this method and see how it works two years later. My flours are all 10-12% protein so anything above 63% hydration is going to be problematic. That's what I veered away from using other ideas. My next loaf with a 2-year-old rye starter that's now very robust and experience in shaping will give me a very good restart. Thank you again.
A very dedicated teacher when it comes to teaching baking bread. Taught very sincerely without hiding any tips and tricks. Thank you so much for being so patient while demonstrating the procedure. 👏👌🙏😊. God bless you.
Happy New Year! Thank you so much for this video, I watch it every time I bake my bread. I have used this method and it is giving me consistent rise and crust texture in my loaves. I do use a different recipe, but your methodology along with the 1:5:5 recommendation has made all the difference in my bakes. Thank you for imparting your wisdom and the science of sourdough. I love your humor and delivery - Sending warm tidings to you from Long Beach, CA
Sounds great and glad my tips were able to help :-)
Thank you The bread code! I’ve just encountered your videos yesterday morning. And since then I’ve been seeing several of them, couple of times, day and night 😂 cause I’ve decided to make the bread according to your recipe. But in every video led me another to learn so many new things and tricks :) anyway, I wanted to thank you for your enlightening videos and I also have a question about waiting time in the fridge.
Last night I’ve waited 6,5 hours for the fermentation of the dough. But here in Nederland the temperature of the rooms are very low you know. Around 20 degrees Celsius. So I did the finger test. The dough was not ready to put into the fridge. But it was around 11 pm and I had no more energy to wait for its right time. And I put it into fridge. In this case, I mean while the dough is in the fridge, is there an approximate hours or a certain sign that I could use to understand if the dough is ready to bake or not?
a question about waiting time in the fridge.
Last night I’ve waited 6,5 hours for the fermentation of the dough. But here in Nederland the temperature of the rooms are very low. Around 20 degrees Celsius. So I did the finger test. The dough was not ready to put into the fridge. But it was around 11 pm and I had no more energy to wait for its right time. And I put it into fridge anyway. In this case, I mean while the dough is in the fridge, is there an approximate hours or a certain sign that I could use to understand if the dough is ready to bake or not?
Thank you very much for the nice words. Truly appreciated! In general complete fridge based proofing takes around 24 hours for me. So that's a quite long period. With 30-60 minutes in advance it can be shortened to 12-20 hours. Regardless - it should work out very well! Thanks again!
I'm a little confused on this. I like to do an overnight in the fridge to make it more sour, and to be able to bake it earlier in the day. My BF is going on 8 hours and the aliquot jar is growing, but not doubled yet. So yes, my starter obviously wasn't active enough (I did an overnight 1-2-2) plus my house is 68 F (70 if I put my dough near the oven). I didn't fully understand what you've said above about "with 30-60 minutes in advance". Does that mean keep at room temp 30-60 min after I've shaped and put in my banneton? Then put in the fridge? Or do I wait until it is fully proofed? I've read that some recommend only partial room temp proof so there's some energy left for oven spring, or that the fridge won't proof much if it's less than 39F. (Mines 38, but I also read that it still proofs some while it's cooling down from being at room temp. Ugh! Thus my confusion! Any help would be much appreciated. I'm new to your videos and the 2 I've watched so far are great. Thank you!
would you have the procedure in a document or printed anywhere? i have the qty's of the flour, water, salt & levain.
Moin Karen. No Sorry. Not yet. I took a note!
I am so glad I subscribed to this channel! Your Sourdough starter video has improved my bread SO much! My bread has always tasted great and I got great height, but my dough would never hold it's shape and it was always sticky! It was frustrating to work with. When I got to the shaping part, (Prior to your video), my bread would flatten so much on the counter that I had to work quickly to cut it into 2. I also had to use too much flour. Following your videos, I used the ration you provided for the starter for 2 days and what a difference!! For the first time ever, my bread held its shape and did NOT stick to my hands, or the counter! I will be baking it later today and will post how it goes. Thanks again!
I have been learning how to make bread for a couple of months (both store bought yeast and sour dough). I have had so many failures. But! When I followed this video and recipe I made the best bread I’ve ever made! Thank you so much!!
I rewatch your vidéos like if they were episodes of a tv show 😂 and every time, even if i know it already, i am like « lets see how this dough will turn out?? »
😄😄😄 thank you from France !
Bonjour Marthe. Haha, thanks a lot. I also added some chapters so that you can skip ahead to the areas that interest you the most :-). Feel free to send questions my way. Also - make sure to watch my upcoming video, it will feature something inspired by France!
Haha, binge watching Bread Code!
Your spreadsheet is awesome. I wanted to ask about the Fridge interaction though. I also noticed a 10 times decrease in fermentation (e.g. If the recipe says 2-3 hrs, that equals 20-30 hrs in the fridge, so most likely 24 will be fine).
BUT: Here's the question: You said you place it in the fridge for proofing already in a banetonne, but can you also do it for the step before that? The Bulk Rise (fermentation) and does the fermentation resume without damaging the bread?
The reason I ask is because I want to start my bread in the afternoon. Autolyse, add starter, strengthen, fold for 2-3 hrs and by then It's already time for bed. No time to let it rise. So place in fridge and take out the next day for an extra 3 hrs of rising + banetonne proofing?
Moin Toasted. You are most welcome. Yes, you can definitely do that. I'd recommend you to just use less starter, maybe 5%. Your bread should be ready then the morning next day :-). Then you can proof at room temperature until you pass the finger poke test, or place it in the fridge for another 24 hours. I try to not move the dough in and out of the fridge as it then always takes quite a of time to warm things up again. However, you could also ferment your dough for a week in the fridge, that would work too.
@@the_bread_code I've also been watching your Overnight Live video (missed it back then). People were having trouble with their Starter growing to double from a 1:5:5 feeding. And then I looked at the table. Doesn't it also work to calculate the Starter? I mean a 1:5:5 ratio is basically like adding 20% Starter to your dough. So you just read the yellow Bulk Fermentation time for 20% and see that it takes 5hrs at 21.1 Celcius. Could the table be used in this way? What is your experience with Starter times before it is ready?
@@ToastedSynapseGaming Moin. Excellent question. Yes, but this table always has to be taken with a grain of salt. It's made for a 75% hydration dough. Sourdough typically has 100%.I'd recommend you just mark the jar and wait until you see your starter doubled :-). The safest and easiest way to know when it's ready. Cheers.
Dear Bread Code: You state that in the sourdough starter to get this whole process started, you prefer a 1:5:5 ratio of starter: flour: H2O. When I look at the 100 gm of rye sourdough starter that you add after the autolyse phase...I see a very thick starter. This starter does NOT look like it was created using equal parts water and flour. When I use equal parts water to flour, I get a very loose mixture and usually create my starter with more flour then water. I've found that a thicker mixture (less water than flour) causes faster rising and better rising of the starter. I'm getting double volume in 2 hours and it passes the "float" test. But it is nowhere as thick as the final starter that you spread across the autolysed dough in this video. Could you explain this, please? Thanks much for all your help.
Moin scottkb2000 - that's an excellent question, thanks for asking. That's the rye flour that I am using. It has this consistency. But you could also make this using a whole wheat starter, no problem at all. The consistency also depends a little bit on the protein amount in the grain. The more protein, the more water the flour absorbs and the thicker it is. But this is nothing to worry about. Cheers from Hamburg.
@@the_bread_code hi, whole grain rye? So Roggenvollkorn? Because with my rye flour type 997 it’s also very moist at 100% hydration.
The best success I've had yet, is following your videos. Thanks Hendrik. You have made me understand what makes a good sourdough baker.
Just made my first sourdough loaf using this video and it came out so beautifully!!! Thank you so much for making these videos. This by far has been THE BEST informative video that I’ve come across!!
I’ve seen in internet that extract gluten from flour is not difficult. What about the possibility to increment the protein % using gluten? Could it be useful? Or the type of gluten could not be always be of the right type?
Definitely! That works 100%
Gluten tag! I also live in Germany, and I'm wondering what exact flour type and brand you use for your "bread flour" and "all-purpose"? Thanks for the videos :) !
Moin! Hope all is good in ze Germany. I made a small tutorial here on German flour: blog.the-bread-code.io/tutorial/2020/08/20/sourdough-flour-in-germany.html. Hope it helps. Cheers.
I have a Meile steam oven so what temp do you recommend and how long for steam and how long for without the steam?
Moin Robyn, 💸💸💸💸💸💸💸💸💸. Hahahaha. 25 minutes with steam, 20 minutes without the steam. Although the last 20 minutes depend on how dark you like the bread to be. I'd go for 230°C. Cheers.
🙏great comment
Fantastic ! You're such a great teacher, thank you for sharing all this precious knowledge! I can't wait to put it into action! May the gluten be with you! 😂😊❤🍞🥐🥖🥨🥯
You are the best teacher I've found on sourdough bread making! I keep rewatching and learning more and more each time!
Thank you for such an informative and thorough video 😁I also loved the dough spanking 😂
😂 my pleasure
@@the_bread_code been using your recipe and technique the last couple bakes and as a beginner to sourdough, it helped me gain a lot of confidence and I went and got some proper bread making tools like a banneton and a lame :) thank you for making learning how to make sourdough accessible to the home baker who was mainly inspired to try because of the pandemic. I’m hooked now :) off to work on loaf 11 :))
Love the "why" in your videos. Question . . . how long from removing from fridge should it be put in the oven? Immediately?
Hi! I have seen other videos where people take the bread out of the freezer and score it and bake it right away. I have already done it directly from freezer to the oven and it worked fine.
@@CVHLTT Thanks
You are most welcome! I agree, it helps becoming a better baker when you understand why you should do a certain step. Happy baking.
Man, I want one of those trays that goes on top in the oven.. but finding one that exactly fits will be the challenge!
You could use a pot too, it will do the same trick. Cheap German solution haha.
In the United States walmart.com sells these amazing roasters that work well to cover or put the bread inside like a Dutch oven for around US$12. Amazon also has them but a bit more expensive.
They are called Graniteware (Columbian). Good to try before spending a lot of money in fancy names.
Here's the link. It was huge so I used tinyurl to shortening.
tinyurl.com/y95djtrz
I hope this helps.
I am using a "not quite Dutch oven" pot. I think it's better.
It's a GERMAN Römertopf brand clay pot. Amazon carries it. I think the latest ones are made in México. Probably no difference.
They come in many sizes and shapes, starting at around US$50.
They are non stick inside. Amazing creation, I'm loving mine!
I made my first 3 sourdough loaves with other recipes from youtube and although they tasted great they all turned out quite flat. Yesterday I followed your step by step guide to the letter ( apart from proving in a banneton becaause I don't have one and had to use a floured tea towell in a colander )and the loaf came out tall and proud with a lovely crunchy beak. I have watched your other videos about handling wet dough and dough strength and you make so much sense. You have taken all the headache out of making good sourdough bread for me. Thanks for the video,