I used information from this video & adjusted my process a little and made the tallest, prettiest loaf that I've made in a while. And, it probably has the best ear that I've ever had. Thank you!
I think, for me, longer proofing is the winner. Commercially, I feel prouder selling a bigger bread. As a consumer, it's always bang for the huck. Since both tastes almost the same, the bigger bread will satisfy the eyes of the consumer.
Thank you for this timely video given the popularity today of baking bread with fresh milled grain at home. I am pretty much a 100% whole grain sourdough baker who ❤s her German Mockmill Lino Pro 200 & so depending on the room /dough temp I do not let my dough bulk ferment past certain percentages because it will continue to increase in the fridge after shaping. Knowing also that it takes several hours for the dough temp to lower enough to actually retard the fermentation , I usually shape when the dough has increased 30-50% if it’s going to “chill out” in the fridge for more than 4 hrs. May the gluten continue to be with you 😉
I would suggest that the loaf that was cold proofed in the fridge should have been shaped when the dough had risen about 50% as opposed to 100%. Dough, when put in the fridge, will continue to proof until the internal temperature has dropped well below 10 degrees C, so you need to allow for that. This would have prevented to over proofing that took place with that loaf.
I agree. I would also suggest that it should have been taken out at 12 hours instead of 24, and it would probably have been perfect! But I understand it was an experiment!
You are great 👍 wonderful bread I love it 🎉❤ , I'm not good to make good bread , I use gas oven ,or my bread has bubbles or after one day it's dried .. I maybe I mixed to much with flour because it's a sticky.
the dough that will fermande in the refrigerator must 1. to contain less water 2. less sourdough 3.lower temperature 4. to cook at a lower temperature 5. more kneading to develop the gluten. When something succeeds the first time, it's luck. We take notes and correct Thanks for the videos.
When I refresh my Starter before working with it, I use less as possible ( for example 5g Starter, 30g Flour, 26g Water) Depending on the recipe I am working with, the final ratio could be: - 30g Starter, 60g Flour, 48g Water, ready in 4-6 hours at room temperature - 20g Starter, 200g Flour, 180g Water, ready in 8-12 hours at room temperature Main factor ist your room temperature. Nevertheless I think you could also work with an overproofed sourdough. Maybe your result isnt perfect, but it also works.
@@glutenmorgentven So tried skipping the fridge and it went extremely well! Thank you! Still a bit overproofed I think but much much better, not very high but nice ear and crumb. Not sour at all though, I was a bit sorry to loose the sourness.
Do you have tips for a normal, not sourdough base whole wheat bread? Tons of recipes online but some just try to keep it so simple that it misses critical steps I feel like.
Your room temperature is 77F where I live is 86F @ 90% humidity this is that one big impt thing that all you famous TH-cam sourdough er never seem to address.
All that I needed to see was that with both loaves, it looked like you had to cut that bread with a chainsaw. I could really see the arming action you had to take to cut that bread. Bread shouldn't be cut like a WWF fight. It should be fairly easy to cut. I personally feel there needs to be some ratio of Whole Wheat Flour with a White Flour. If you really don't like White Flour, I discovered "Old World" Flour. It is 100% ancient Whole Wheat, but they sift some of the bran out of it just so it's offers some lightness to it. It bakes beautifully, but yet is super nutritious still and so good for you! Happy Baking...
To the editor of the video: What makes you think this video needed constant and irritating sound effects? Why not chill with the tiktok crap and just keep to what we are here for, bread and techniques. Less work for you and less annoying crap distracting us from the actual video....
It is so nice to see someone working with fresh milled flour and doing it all by hand instead of with fancy mixers. Thank you.
I used information from this video & adjusted my process a little and made the tallest, prettiest loaf that I've made in a while. And, it probably has the best ear that I've ever had. Thank you!
May the gluten be with you! 🥳🥖
If you do overnight fermentation correctly, it is phenomenal with the flavors that you get and the crumb is fantastic.
I think, for me, longer proofing is the winner. Commercially, I feel prouder selling a bigger bread. As a consumer, it's always bang for the huck. Since both tastes almost the same, the bigger bread will satisfy the eyes of the consumer.
Thank you for this timely video given the popularity today of baking bread with fresh milled grain at home. I am pretty much a 100% whole grain sourdough baker who ❤s her German Mockmill Lino Pro 200 & so depending on the room /dough temp I do not let my dough bulk ferment past certain percentages because it will continue to increase in the fridge after shaping. Knowing also that it takes several hours for the dough temp to lower enough to actually retard the fermentation , I usually shape when the dough has increased 30-50% if it’s going to “chill out” in the fridge for more than 4 hrs.
May the gluten continue to be with you 😉
May the gluten be with you! 🍞
I would suggest that the loaf that was cold proofed in the fridge should have been shaped when the dough had risen about 50% as opposed to 100%. Dough, when put in the fridge, will continue to proof until the internal temperature has dropped well below 10 degrees C, so you need to allow for that. This would have prevented to over proofing that took place with that loaf.
I agree. I would also suggest that it should have been taken out at 12 hours instead of 24, and it would probably have been perfect! But I understand it was an experiment!
When I do overnight bulk ferment I use much less starter and it works perfectly for a morning or noon bake.
Great video, I wonder if one night, say about 8-10 hours in the fridge would be the perfect amount of time for this whole wheat bread to ferment?
You are great 👍 wonderful bread I love it 🎉❤ , I'm not good to make good bread , I use gas oven ,or my bread has bubbles or after one day it's dried .. I maybe I mixed to much with flour because it's a sticky.
You should have seen my wife face when I told her I need a mill :D
Hahaha I can understand perfectly what you meant. 🤪
Thank you 🙏🏻 for this I don’t know whole wheat fermentation is different
What is the proofing time on the room temperature,is it also overnight?
the dough that will fermande in the refrigerator must 1. to contain less water 2. less sourdough 3.lower temperature 4. to cook at a lower temperature 5. more kneading to develop the gluten. When something succeeds the first time, it's luck. We take notes and correct Thanks for the videos.
So thankful for this video! My whole grain sourdough is always over proofed. One question, what is the starter:flour:water ratio for the starter?
When I refresh my Starter before working with it, I use less as possible ( for example 5g Starter, 30g Flour, 26g Water)
Depending on the recipe I am working with, the final ratio could be:
- 30g Starter, 60g Flour, 48g Water, ready in 4-6 hours at room temperature
- 20g Starter, 200g Flour, 180g Water,
ready in 8-12 hours at room temperature
Main factor ist your room temperature. Nevertheless I think you could also work with an overproofed sourdough. Maybe your result isnt perfect, but it also works.
My overproofed bread is delicious :-) But I would love a bread that is a little higher and with a better crumb.
I always recomed to do it by the eye. Looking for a creamy texture. Is easier that way.
@@glutenmorgentven So tried skipping the fridge and it went extremely well! Thank you! Still a bit overproofed I think but much much better, not very high but nice ear and crumb. Not sour at all though, I was a bit sorry to loose the sourness.
I don’t have any sourdough starter! Can I use dry yeast devolved in warm water instead and how much? Thanks!
Make a poolish of the same weight of the sourdough starter.
Thanks! What if you cold ferment for 12 hours?
Honestly I Love my Komo mill!! Can you recommended more resources to learn to bake with home milled flour
Check their page at www.komo.bio/
Maybe I missed it? How long did you proof the bread on the counter before baking?
6hrs totally
Do you have tips for a normal, not sourdough base whole wheat bread?
Tons of recipes online but some just try to keep it so simple that it misses critical steps I feel like.
what is the difference between whole wheat flour and wholemeal flour
Have you ever used einkorn flour for sourdough?
what difference would using my regular sourdough starter make on this type of bread?
Click the link with the arrow
I have barley flour . I want to make a bread from it, but I dont know how. Can you show it pl
Spelt flour and rye flour.. guide please 1:53
How long did you proof at room temperature?
Around 4 hrs
How can I bake my sourdough loaves if I don't have the Dutch oven?
baking stone/steel second best option to me
Круто снято
Your room temperature is 77F where I live is 86F @ 90% humidity this is that one big impt thing that all you famous TH-cam sourdough er never seem to address.
You burned the 2nd loaf. Also u overproofed it because u let it proof before u put it in the fridge.
I want a mill
It's a Komo from Austria. In the description you'll find the link to buy it.
All that I needed to see was that with both loaves, it looked like you had to cut that bread with a chainsaw. I could really see the arming action you had to take to cut that bread. Bread shouldn't be cut like a WWF fight. It should be fairly easy to cut. I personally feel there needs to be some ratio of Whole Wheat Flour with a White Flour. If you really don't like White Flour, I discovered "Old World" Flour. It is 100% ancient Whole Wheat, but they sift some of the bran out of it just so it's offers some lightness to it. It bakes beautifully, but yet is super nutritious still and so good for you! Happy Baking...
Google brought me here😁
Thanks Google 💪🍞
To the editor of the video: What makes you think this video needed constant and irritating sound effects? Why not chill with the tiktok crap and just keep to what we are here for, bread and techniques. Less work for you and less annoying crap distracting us from the actual video....
And nobody came here to see you whine about how someone presents their information. If you don’t like it, go watch someone else’s video.