All we see on TH-cam on bread is sometimes so confusing, but you with all the experiments you do make everything clear. Thank you very much for your teaching.
I wondered this exact question. thank you for doing the experiment and showing us. I suppose it makes sense it gets more sour. My main hesitation with 36-48 hours cold is that I never tried it before. Now I have the courage to give it a shot! 😊
I love long-fermented bread and it is good for those who are gluten u tolerant. The sourness is the best and it is heaven when you give the first bite.
Your same day baked bread looks like it achieved the greatest volume, even though it spread sideways a little more. We are very used to acidic sourdough here in California, so I try to push the fermentation of the levain, and the dough to the extreme in fermentation, even using a couple grams of citric acid to help. Often the loaves can appear a little flat as I'm pushing this envelope. We bake for taste, and this is what we like!
your video are so so good, I am new to sourdough and I would like to start to learn and prepare my bread home, could you teach us to do a bread with whole meal flour please? and without a mixer maybe, by hand only? thank you.
Our refrigerator runs a bit warm. About 41F. So, I usually only bake the same day with just a few hours in the fridge. Sometimes I even put the loaf in the freezer for half an hour to slow it down.
Hello, I just subscribed your channel and start watching your videos. Just a question how long should I wait to put the bread to the fridge after I shape it?
I tried it yesterday. I let my dough do its bulk fermentation at room temp. Then I shaped it and put it into a banneton and into the refrigerator overnight. In the morning it only rose slightly compared to yesterday. I baked it after preheating my oven. It definitely was easier to use the lame on it. It rose just fine during baking and tastes better than when I just bake it after 12 hours. I decided it’s worth it to do 24 hours if I have time.
@@tammyinwv1I never tried to put the dough straight into the fridge. I put it in the fridge AFTER bulk fermentation at room temperature. Normally I have just baked it after 12 hours at room temp but the loaf I baked after cold fermentation did rise as much as one that I let ferment at room temp.
Hi I use a recipe where I mix and fold the dough one morning, then cold ferment in the fridge till the next morning, the difference is I shape in the morning then let it rise about 3 hours before baking, is that an ok method as well, since I noticed you shape, then ferment, then bake immediately. I have some big pockets and other smaller pockets...but feel I could get a better rise but am unsure if I'm letting it rise too long after shaping in the morning. I would be grateful for any suggestions!
How much did each dough rise (cca.) in percentage before putting it in the fridge for 8, 24 and 48 h? Were they all double in size before shaping and putting in the fridge?
I have a chocolate sourdough cold proofing now for 7 hours. so i can even go as far as 48 hours? wow!! so i would not have any overproofing issues then as long as its within 48 hrs?
Fac paine cu maia mai demult! Imi place gustul,dar mi se pare ca devine uscacioasa prea repede! E crescuta,alveolata,are crusta cu basicute,dar,repet,se usuca prea repede! Dospeste la temperatura camerei cca -3-3,5 ore,ii fac preshaping,apoi shaping si fermenteaza la rece 12 -14 ore. Unde gresesc?
The percentages don't work out. For example, 431gr flour is 43.1% of the 1000gr total, not 85%.. It appears the percentages are roughly doubled. Can someone please explain?
Bakers percentages. Flour =100% and everything else is relative to that. So 500g total flour with 85% being strong flour so 500g * .85=425g and 15% semolina or whole wheat or rye or whatever = 75g. Now we want 75% hydration or whatever. So 500g *.75= 375g, etc with salt and starter. So it's easy to scale and think in terms of hydration, which in my opinion is the most important factor. Lets say I want to make 3 loaves with a flour that needs 65% hydration and then I can pretty much make up a recipe from that. 1-2% salt, 10-15% starter, 400g-500g total flour per loaf. 10%-20% rye or wholemeal. So then we have: 1200g bread flour 150g wholemeal 200g starter 20g salt And just like that we have a scaled recipe based solely on the rough percentages we wanted and how many loaves we needed. Its much harder to adjust a recipe if you have the percentages based on the whole like you are assuming, because then you have to recalculate everything.
He said " edition makes magic," the more american phrase he likely was going for is "through the magic of editing" since he was talking about skipping 24 hours in the previous scene and brought up editing in that scene as well. Honestly his english is great and is more understandable than some of the native english speakers in the USA I have met, especially down south. And it is also more understandable than certain British accents. He is doing fine for it being a second language and still gets the information out clearly and provides a great service to bread TH-cam. Most of the people that complain cannot even speak a second language.
All we see on TH-cam on bread is sometimes so confusing, but you with all the experiments you do make everything clear. Thank you very much for your teaching.
You are so welcome!
I wondered this exact question. thank you for doing the experiment and showing us. I suppose it makes sense it gets more sour. My main hesitation with 36-48 hours cold is that I never tried it before. Now I have the courage to give it a shot! 😊
I love long-fermented bread and it is good for those who are gluten u tolerant.
The sourness is the best and it is heaven when you give the first bite.
The 48h cold fermentation sounds the best 😊
Your same day baked bread looks like it achieved the greatest volume, even though it spread sideways a little more. We are very used to acidic sourdough here in California, so I try to push the fermentation of the levain, and the dough to the extreme in fermentation, even using a couple grams of citric acid to help. Often the loaves can appear a little flat as I'm pushing this envelope. We bake for taste, and this is what we like!
Usually go between 24 and 36 depending upon my work hours.
I have been fermenting my poolish overnight and then adding the flour and baking on the next day. But I am trying your method right now. Thank You
Perfect!
Thank You!
your video are so so good, I am new to sourdough and I would like to start to learn and prepare my bread home, could you teach us to do a bread with whole meal flour please? and without a mixer maybe, by hand only? thank you.
Yes I will
Our refrigerator runs a bit warm. About 41F. So, I usually only bake the same day with just a few hours in the fridge. Sometimes I even put the loaf in the freezer for half an hour to slow it down.
TH-cam recommended this to me on the home page and it's fascinating.
We are glad you liked it! 🙌 🙌 🙌
Lol, I love your channel's name 😂 so original 😂
Excellent! 🥖
Thank you 🙌
Hello, I just subscribed your channel and start watching your videos. Just a question how long should I wait to put the bread to the fridge after I shape it?
Great video ❤
The ones going into the fridge to ferment... do you allow them to raise at room temp in bannton first then put in fridge?
Did you get an answer to this question? I want to know as well
@@JD-72191 no i didnt. But i have seen other videos where they went straight to fridge. It worries me they will not raise in fridge
I tried it yesterday. I let my dough do its bulk fermentation at room temp. Then I shaped it and put it into a banneton and into the refrigerator overnight. In the morning it only rose slightly compared to yesterday. I baked it after preheating my oven. It definitely was easier to use the lame on it. It rose just fine during baking and tastes better than when I just bake it after 12 hours. I decided it’s worth it to do 24 hours if I have time.
@@JD-72191 did it raise just as much straight in fridge for raise in banneton
@@tammyinwv1I never tried to put the dough straight into the fridge. I put it in the fridge AFTER bulk fermentation at room temperature. Normally I have just baked it after 12 hours at room temp but the loaf I baked after cold fermentation did rise as much as one that I let ferment at room temp.
Put the same day in the fridge for 1 hour tthen score for good ear and opening
488 f for 20 min, how long did you bake uncovered and what was temperature? Thank you, bread looks amazing
Посмотрела с удовольствием Я тоже считаю что хлеб после того как отстоял в холодильнике хотя бы 12 часов будет вкуснее
excellent wie immer
Hi I use a recipe where I mix and fold the dough one morning, then cold ferment in the fridge till the next morning, the difference is I shape in the morning then let it rise about 3 hours before baking, is that an ok method as well, since I noticed you shape, then ferment, then bake immediately. I have some big pockets and other smaller pockets...but feel I could get a better rise but am unsure if I'm letting it rise too long after shaping in the morning. I would be grateful for any suggestions!
I let my dough rise 2 hours with my raisins in it, then I baked it,I let it rise overnight in the refrigerator
How much did each dough rise (cca.) in percentage before putting it in the fridge for 8, 24 and 48 h? Were they all double in size before shaping and putting in the fridge?
I have a chocolate sourdough cold proofing now for 7 hours. so i can even go as far as 48 hours? wow!! so i would not have any overproofing issues then as long as its within 48 hrs?
Fac paine cu maia mai demult! Imi place gustul,dar mi se pare ca devine uscacioasa prea repede! E crescuta,alveolata,are crusta cu basicute,dar,repet,se usuca prea repede! Dospeste la temperatura camerei cca -3-3,5 ore,ii fac preshaping,apoi shaping si fermenteaza la rece 12 -14 ore. Unde gresesc?
Do you have to wait after refrigeration to put it in the oven? If so how long?
how do i send you a pic of my first 100% rey sourdough bread i baked tonight.
Is there a reason the app doesn't use baker's percentages?
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdoughbread
"Back in the day" (1970s-1980s), having an open crumb meant your bread was insufficiently kneaded and overproofed. Times and tastes change.
What happened to the uneven bread in the thumbnail? I though this was going to be a lesson in how to avoid huge holes
De-gas for regular, no holes crumb.
The percentages don't work out. For example, 431gr flour is 43.1% of the 1000gr total, not 85%.. It appears the percentages are roughly doubled. Can someone please explain?
Bakers percentages.
Flour =100% and everything else is relative to that. So 500g total flour with 85% being strong flour so 500g * .85=425g and 15% semolina or whole wheat or rye or whatever = 75g.
Now we want 75% hydration or whatever. So 500g *.75= 375g, etc with salt and starter.
So it's easy to scale and think in terms of hydration, which in my opinion is the most important factor. Lets say I want to make 3 loaves with a flour that needs 65% hydration and then I can pretty much make up a recipe from that. 1-2% salt, 10-15% starter, 400g-500g total flour per loaf. 10%-20% rye or wholemeal.
So then we have:
1200g bread flour
150g wholemeal
200g starter
20g salt
And just like that we have a scaled recipe based solely on the rough percentages we wanted and how many loaves we needed.
Its much harder to adjust a recipe if you have the percentages based on the whole like you are assuming, because then you have to recalculate everything.
@@sarsoar Thank you for the explanation. Still learning about this bread making thing!!!!!
🇹🇷😊
I find it hard to understand some words this person says, at 15.04 he says "the dition makes magic)?...
TH-cam captions reckons it’s “the vision makes magic”. I think it might be a phrase that doesn’t translate well to English
He said " edition makes magic," the more american phrase he likely was going for is "through the magic of editing" since he was talking about skipping 24 hours in the previous scene and brought up editing in that scene as well.
Honestly his english is great and is more understandable than some of the native english speakers in the USA I have met, especially down south. And it is also more understandable than certain British accents.
He is doing fine for it being a second language and still gets the information out clearly and provides a great service to bread TH-cam. Most of the people that complain cannot even speak a second language.