5 MORE ways to get a better oven spring | SOURDOUGH BREAD TIPS
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- เผยแพร่เมื่อ 18 มิ.ย. 2020
- In this video, I share 5 more tips to help you get a better oven spring on your sourdough loaves!
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5 Ways to Get a Better Oven Spring: • 5 WAYS TO GET A BETTER...
Basic Sourdough Bread Recipe: • EASY SOURDOUGH BREAD R...
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He may not be the most charismatic TV Network guy, but his real to the real explanations tell you how this really works. This is AWESOME.
I’ve read and watched many a video that talk about gluten strength, extensibility, and the finger dent test. This was the best explanation by far. It was a eureka moment for me. Thank you!
You’re the best at explaining things! I’ve watched a lot of sourdough videos and your videos are really helpful because you get right to the point 👍some people love the sound of there own voice 😂Great video Charlie!
Always great content! Love it! 😊
You make very informative videos...thank you.
Thank you for sharing.
Thanks for the tips. I will have to bake a few more loaves to get my bread where I want it and these tips will help me work out the best way to achieve this. My bread is always yummy but I know it can be better and consistent. Dropping the hydration next time. Wish me luck.
Quite Helpful Tips. Come very handy for amateurs like me during troubleshooting issues...Thanks a lot
Thanks Charlie! I appreciate your content 😊
Best explained video! Thank you
FINALLY! I've loved the Tartine recipe for a while but never could get the spring on it I wanted, your videos saved me, I just baked my best looking sourdough yet.
Thanks dude!
I followed your tartine bread recipe and it came out great, best sourdough I ever made, but I still feel like the oven rise could be improved a bit. These tips help so much, will definitely be considered next time I bake (tomorrow!). Keep the great informative vids coming!
Yeah there's always ways to improve, I'm constantly trying new things as well! I'm glad the recipe is working out well for you though, good luck with your baking tomorrow!
Beautiful crumb, Charlie!
Thanks!
If anyone's curious, whole wheat flours have a harder time with gluten development because they also contain the bran, which doesn't contribute to gluten development. And with that, it's as if you had less "gluten-forming" matter by gram than white flour
Anyways, very good video, Charlie! It helped me learn a thing or two about breads in general :)
great video ,can you explain in depth what Autolyse is? and how to do it? Please
Thanks so much for your videos. I'm looking forward to trying this recipe. Would you also consider making a ciabatta? 😀
Thanks, I'm glad you enjoyed! Yes that's a good idea, I'll try to work on that one soon!
@@TheRegularChef Thanks so much! Looking forward to it.
Question: Charlie, what size of the square food storage containers in your link would you recommend for proofing 500gm of flour? I never bake more than one load at a time, so I'd want one that is appropriately sized. Thanks!
I would typically still use the 12qt containers for that amount of flour because I like having the extra space to work with, but the 6qt container would also be more than big enough if you want to save some space.
BEAUTIFUL crumb and crust ! I can never get the oven spring that good and the middle off the loaf is more dense ?
Hmm, it sounds like you may need to proof longer or use a slightly higher hydration to make the dough more extensible, which'll help to make it less dense.
@@TheRegularChef thank you, shall I proof it in room temperature for 2 hours before baking ?
Thanks for the videos! I've tried the basic tartine bread recipe twice now, and I thought I did way better the second time thanks to an extra set of coil folds and more patience in general. Something I've noticed during both attempts is that whenever I finish the bulk rise phase and move on to pre-shaping, the *first* piece I try to pre-shape is very sticky and hard to handle, and it takes me a solid 10 minutes to get it into shape (which results in tears, spreading and a not-good oven rise), but the next ones are way more manageable and I can shape them with ease like in the video. I suspect this is because those other pieces had a chance to rest, unlike the first one. Could it be that resting the dough pieces on my work surface in-between the bulk rise and the pre-shaping is making them easier to shape somehow? Does this make sense, or is it an indication of something else I might be doing wrong? Thanks for the incredible content again!
Interesting, I haven't experienced that myself but if it seems to help, I don't see any harm in letting the dough rest on the surface before shaping! Also just remember that the preshaping doesn't need to be perfect, so I think its better to under-shape than to over-shape. And using plenty of flour on the outer surface of the dough should help as well!
Have you made sourdough scones without using baking powder and b. soda in the dough?
No I actually haven’t, but I’ll have to give that a try!
Thanks for the tips! Would they also be good for non sourdough bread?
Yeah definitely! The gentle handling isn’t quite as important with non-sourdough bread since it’s generally not as delicate, but it still applies to some degree.
I'm a girly new sourdough baker and have been using a really simple recipe with great results. That being said...I've never refrigerated my dough. So after I shape And then proof ...it goes into the fridge? Or do I shape the dough and then put it directly into the fridge ...🤔
You make bulk fermentation, then shape, then put dough to bannetons and then put it in the fridge for cold fermantation. Next day you take it out the fridge and bake it 🙂
How much do you bulk ferment?
30% or 100%?
He said 20-30% in another video
I've watched your videos so many times and ... I tend to leave my dough in the fridge over night in the last step but somehow it seems always overproofed because the dough doesnt jump back =( I tried it with less time and still dont get the perfect oven spring..
Might be my flour tho because my rye flour looks very rough grounded(?) ... I've also incread the amount of white flour
DreamRice...how long do you leave it in the fridge? It should be from 4-12 hours. Try the Little Spoon Farm Recipe for Country Sourdough on TH-cam. It's the one I use.
Why do you need to pop any bubbles that form on the surface? What does that do?
If you don‘t pop them you will have massive bubbles on the exterior of your bread which tend to burn pretty easily!
Wowo
Requested the Sourdough Quick Start Guide using your signup form but have not received anything. ????
Hmm I'm sorry about that, I'm not sure why that would have happened. I would recommend double checking to make sure you entered the correct email address, you should have received a confirmation email after filling out the form. If that still doesn't work, feel free to email me at theregularchef@theregularchef.com and I can send it to you directly!
@@TheRegularChef I tried it several times before leaving my comment. I tried it again after your reply and this time it worked. Must have been due to slow-rising starter I guess.
How come your dough in these examples isn't sticking to your hands or the container? Please and thanks!
I always wet my hands before handling it, that helps a lot! And if the exterior of the dough is wet too, it won’t stick to the container
Thanks!
But I thought gluten was bad and a main benefit of sourdough starter bread is that it's low gluten??
i think the only thing that bothers me with your videos (i just found your channel) is the quality of the audio and the quality of your intro. excepts that, nice stuff
I'm not sure what you mean. What's wrong with the audio quality?
Thanks Charlie! I appreciate your content 😊