A huge hello to everyone! A viewer felt I was unclear in the way I described the hydration of the dough. So for clarity, I'll run through it. The dough is 78% hydrated, this is calculated when the flour and water in the main dough and the flour and water in the starter are taken into account. Total flour = 445.5 Total water = 347.5 347.5 / 445.5 *100 = 78% Happy baking :)
I just spent the last 2 hours watching people make sourdough. What you've done here is make things a hundred times more simple and everything else I've seen . Very good job. 👏
Seriously underrated content, no doubt lost in the ocean of mediocrity. Straightforward and concise instruction and thats coming from 12+ years off / on baking. This is a perfect quick refresher on getting fundamentals right. Cheers mate
@@CulinaryExploration do you ever recommend flours? I keep a lot of 00 pizza flour, which I know is different from bread flour. What good strong white and whole wheat flours would you recommend for the USA?
What a remarkable difference when incorporating whole wheat flour and laminations. I live in 60% humidity so I added 20g of less water. This was so perfect. Thank you!!🎉🎉
In my opinion, the loaf in the video is the gold standard in every way. I've yet to produce a loaf as good as this but I will keep trying until I get there.
I appreciate that. I still get my failures though. Keep at it and you will get there. Things will continue to click into place along your journey. Happy baking and merry Christmas.
@@CulinaryExploration You too mate. Id just like to say thank you for your videos and your hard work. They're my primary source of bread making knowledge and I just wanted you to know I really appreciate you. Merry Christmas!
Your a life saver, This is the only receipt I use now, I live in Phoenix Arizona USA, This is the only recipe I am able to use to make great ears on my sourdough bread. You’re my go to recipe for making sourdough’s in Phoenix, however, I have a house in Northern Arizona. I have no problem making sourdough only in Phoenix I guess because of the low altitude. I’m not sure but thank you thank you so much.
This was such an informative video and helped me achieve a ear on my loaf for the first time, thank you so much for the simple yet detailed instructions!
My favorite part of this video is at 5:55 !!! Your air bubbles are evenly distributed and circular. Simply gorgeous and is the result of your inventive stretch and fold technique on the bench. I'm trying with all my might to replicate this at home. ❤
I don't have issues with my dough sticking, but if you do, you can very lightly mist the surface with water. But don't overdo it, otherwise, the dough just slips back on itself. Hope this helps David.
@@CulinaryExploration Philip! I remember you misting your wood in the past. I was able to do this myself with excellent results last night. Instead of a cast iron bread oven, I now have a baking steel and I found the same "Home Basics" large oval roasting pan you use on Amazon. Every time I think of a question to write to you about I realize there are so many variables that my questions aren't exacting enough. I keep watching your videos for answers and I'm learning a lot. I also watch the videos from Proof Bread. He's got this one video that's 1:28:45 minutes long that is as anal retentive as your videos. I love you guys! Right now, I'm using King Arthur Organic Bread Flour, 12.7% protein. I'm making "white flour bullsh*ts" bread until I get the basics right then I will start incorporating whole grains. I also want measurements that I can keep in my head. For instance, I'm using 500 gm flour. 350 gm water. 100 gm levain. 10 gm salt. My levain is made with 100% whole grain Einkorn flour. Once I get a handle of this I will write to you with photos. Thank you, Philip! Stay awesome.
@@CulinaryExploration Yes, your sourdough calculator will be another game changer for me. I've just got to get the basics first. Repeat the same darn thing over and over and over again. Thank you, Philip!
Just did this and it came out amazing!!! The recipe on the blog only mentioned 1 stretch and fold so that's all I did. Will incorporate 2 more next time 🤔. Baked on a cast iron pizza pan with a stainless bowl and threw an ice cube in... not bad for a 3rd try
I feel so thankful to have found your channel early on in my journey. You have made this process so much less complicated. I’ve been at it for about a year now and while I’ve made a few changes to suit our tastes, I’ve mostly just continued to follow your directions. Thank you for the great work!!
Thank you so much for your recipe and your excellent instructions. I moved from the United States (Atlanta, Georgia) to Mexico (San Miguel de Allende) a little over a year ago. I had tried several times to make a sourdough starter in the states with no success. A couple of weeks ago, I tried again using your instructions. Within 5 days, I had a strong, active starter!! I was amazed. My first loaves came out gorgeous and delicious thanks to you!!! I love your videos and am a big fan. I'll send pics of my first attempts. Thanks again!!
My dough is never that puffy and soft. It's always sticky, even through stretch and folds. My kitchen is about 28C-29C and 60% humidity. I've followed all your recommendations for baking in hot conditions and am down to 65% hydration and 10% levain and it's always still sticky unless I coat the fire out of it with rice flour. They usually bake up decent, but I have to use a loaf pan because my dough is essentially always unshapeable.
Yes! I just baked this recipe. I am a relative newbie at sourdough... started in earnest in August (2022) This recipe was easy to follow, I will make it a few more times to see if I can get the same rise as the video. I did not do the lamination in thirds, like is shown-I just did the stretches in the bowl. It tastes good, probably the best results I've had using whole wheat. Wish I could post a pic!
one video u asked what is the longest time some1 has had starter idle, i had starter about 3years into the fridge, just now, today fed it, and it workes tomorrow morning i shall bake. 3 years no feeding, i did feed it like 2x and it poped double size bcause of timing i re fed it at night to start making bread morning,
Philip, I ran across one of your videos about a month ago and liked your approach on bread making. Your teaching of and explaining the process of your craft makes it easy to learn “how to make bread”. Looking forward to watching the older videos and making some wonder sourdough bread.👍
I made this yesterday, baked today. Pretty new to SD baking but I have done a DEEP DIVE, videos, books, etc. and just wasnt nailing it down. Well, used your Old Faithful recipe and I produced an absolutely picturesque batard. I ever so slightly undershot the fermentation due to not proofing on counter long enough before it hit the fridge, but nonetheless, amazing. Already making another loaf as I type. Going to tack on an hour to the counter proofing this time. Did one Old Faithful, another same recipe but with rye instead of wheat. Thanks!
I’m impressed that you can bulk ferment right in the bowl like that without any measurements for increase in volume. It’s so hard to tell how much the dough has increased in volume in a bowl. I use clear bulking containers with volume markings on the side
It takes a bit of getting used to. I've been using these bowls for a long time and I know how the dough feels and smells. Your method works really well though.
What a recipe! So consistent! Delicious! Thank you! I would like to make multiples at once. Do I just double, triple the recipe or do I need to adjust anything? At what point in the process I should split into individual loafs?
Thank you for your brilliant and concise explanations, and in depth explanations in the web/blog links. The best channel I've seen to aid in understanding and making successful sourdough. 👍👍💪
I've made this 3 times, it came out great tasted really good just a little gummy crumb. Thanks for your video's they help a lot, your recipe made it much simpler.
Thank you so much for your videos! I've been making bread for a few weeks now following one of your daily sourdough videos and it's been turning out amazing. I'm excited to try out this recipe!
I’m having to learn how to adjust starter and hydration in hot/humid Oklahoma US in July! Outside temps >100F, with the kitchen close to 80F with 50+ percent humidity, have made for spectacularly flat loaves….greatly appreciate your tips and videos!
Hi , thank u so much for your videos. Ive been learning a lot from them. I made ur old faithful loaf recipe but I found the crumb to be damp even after cutting into the loaf that I cooled overnight. I even baked it for 10min extra. Is this a hydration problem or a baking problem? Pls advise
Just recently found your channel. You are a joy to watch and I have learned so much about sour dough! Love the no discard method so I'm not overrun with discard. Would you share the dimensions of your homemade peel? I can't find anything similar here in the US so will attempt to make one. Thank you!
Hi, Thanks for the excellent, detailed and easy to follow video. Amazing teacher :) Question: Can you skip proofing in the fridge, for when you need to bake bread on the same day?
Great video with excellent tips. I’m baking in Thailand and not sure how to factor in humidity in an average temperature 28 degrees kitchen??? Any advice?
I tried it yesterday and baked this morning. Finished product looks good but feels heavy. My dough was very wet and difficult to handle. I had to add more flour in stretching process to make it workable but It was still quite wet when it went in the banneton and stuck when turning it out. Waiting for it to cool now before cutting it open. I think I’ll need to adjust the water quantity next time.
Just woke up to my unexpectedly perfectly ripe starter & making my way through this recipe. Curious about the inclusion of salt pre autolyse, as i’ve heard other bakers say it affects yeast growth & gluten. Not an expert -just curious abt this choice!
I always add the salt when mixing and the dough ferments perfectly, I just don't have the time for multi-stage processes. I think my loaves turn out quite well.
I’ve tried multiple recipes but this is the best by far. I’m still having issues with not getting a great rise. I’m using stoneground white flour from Stoates as I’m keen on the health benefits and lack of additives. Any tips?
Watching your video I finally got my first sourdough loaf to turn out like it should, besides that it didn’t rise. I think i over proofed, which leads to my question. How long should I leave it in the refrigerator? Just a round number so I can adjust from there. Thanks for your instruction!
Thank you for all your videos! I see you own 2 grain mills. Do you bake sourdough bread with fresh ground flour? It would be interesting to hear about that subject.😊
I love your recipes! Made several including one with everything bagel in it and one with everything bagel and caraway seeds to make a faux rye bread! Turned out great! Thanks!
Finally I got my "ears " after follow the way you bake :) thank you so much . My sourdough is a bit sticky in the middle should I increase the baking time or temperature ?
Quick question, for the initial mix, I added everything exactly as per the recipe to the gram, but the dough was still very wet, should I add some flour or leave as is? Thanks and great content 🙌
Hi Phil. My kitchen is currently sitting around 15-16 degrees C during the day, so expecting a much longer bulk fermentation time - perhaps 12 hours or more. Would you suggest increasing the time between the stretch and folds or increasing the number of stretch and folds so there isn’t such a long period period at the end of the bulk ferment period? Thanks for your videos. I’m learning a lot.
Hey Oliver. Yep, you can extend the periods between stretches, they certainly aren't set in stone. Experiment and see what works best for you. Let me know how you get on. ATB, Phil
Love watching your videos. You make it seem effortless. When you do the lamination, do you spray your work surface with water first to prevent sticking??
How would you do this with a dutch oven combo cooker? Would you let the dutch oven sit in the oven for an hour before placing the dough in? Also, is there a reason you waited 18 hours in the fridge before baking? Thanks! I'm new to all this.
Hi Phil 😊 I have a little question. First of all congrats on the amazing recipe!! Thank you! Now if i want to bake multiple loafs at once, let’s say 2 or 3, do i just double or triple the ingredients? The levian as well ? And at what point you’d suggest to split the dough into two or three different loafs? Thank you one more time and keep up the amazing work!
Hey. Relatively new baker here. Do you calculate the 1.5 hours of stretch and fold into your bulk fermentation time on this recipe? I guess what I’m asking is when you said 4-5 hours of bulk fermentation did that include the stretch and fold time as well? Been using the recipe for several weeks now and I’m trying to get this part right. I’ve over fermented most loaves and they’ve fallen flat upon baking. I under fermented last week and the bread was rather tasteless and had quite the oven spring. Just trying to get some idea of when it will be ready or how to tell when bulk fermentation is done. Btw I love the channel and the calculator is a life saver. Thank you!
In all the recipes universally, bulk fermentation (BF) is the period from when the starter is incorporated in the dough, until the dough is shaped (or pre-shaped). So when Philip said "bulk fermentation took 5.5 hours", all the foldings (and rest periods) were included in this time frame and up until the moment he flipped the dough on the bench for pre-shaping. Then he left the dough in the basket for 1 hour in room temp and then put in the fridge for 18 hours. (1+18h = 19h of Final Proof). But...., that was what he did with 28 degrees C Room temp. and with his specific starter (which is different as every population of micro-organisms), so we have to look at our dough and not the clock. Only with gaining some experience with trial and error involved you will be able to get where you want (not over, not under fermented dough). Good luck.
@@galinibekou8227 Thanks so saying that. Although I love this video I missed the part when he put the banton into the refrig - for how long. The time line looks like it goes right into the bake after 5pm. So it goes into the refrig for 18 hr cold fermentation? Of course I am at that point in my baking this loaf. Hope you see this! thanks for your help.
Man... First of all, great job... You make it look so easy... I'm following your method now (but with a 70% hydration formula), but during the second lamination somehow the dough is breaking... When I wet my hands it gets too wet, when I don't the dough sticks too much... Any tips??
Cheers bud, If you aren't using high-protein bread flour then the dough may tear a little. Try to be gentle and only pull it as far as it wants to go. It does take a little getting used to.
This is the sandwich loaf I want! Most videos put the dough in a cast iron pan with a lid! Would that make the outside tougher? I want a more tender outside!
The crust of the sourdough loaf can tend to be a bit chewier than bread made with commercial yeast. Have you tried to bake it in a loaf tin? Or you could try the sourdough sandwich loaf I have on this channel :)
Love your videos, has helped me a lot in my baking journey! When I do the lamination/stretching I sometimes get huge air pockets.. My guess is that i accidentally create these when folding the dough back together Any tips on how to prevent this?
Hi Magnus, the huge air pockets could be down to the dough being under proofed. When this happens you tend to get big keyholes running through the loaf. If you think it's the lamination process then just make sure you push the layer together well to expel any air. Hope this helps
Thank you Phil. I tried the recipe today and the dough is very wet make it very difficult to handle some natural. What am I doing wrong? The kitchen temperature is 25°C. Im using Minetova flower (12.8 protein)
Weird question but what kind of pan are you putting on top of the dough on the oven? I want to try baking on a pizza stone too but can't find a good pan to that is big enough to cover the dough. Thanks in advance, love your videos!
If you find your dough overproofs in the fridge overnight then next time try putting it in the freezer for half an hour before the overnight fridge proof. I found it works well.
So simple ☺️ Looking forward to having a crack at this one dude 👍🏻 Also got some new knives recently and within just a couple of minutes handling them, I was made acutely aware just how blunt my old ones were 😂
@culinary exploration Can I plz get more details after lamination After 5.5h it will rest for another hour , then keep it in the fridge for how long?? Before I bake it
Hello, I’ve been using 2 thirds white flour and 1 third wholewheat flour and have been very pleased with the results using your method. I also enjoy the stretching/lamination of the dough, you can really get a good feel of how the dough is progressing. Btw in a previous post I asked about extra folding but I find 3 is enough to do the job but occasionally get large holes in the final crumb. Seems like the holy grail is to have high hydration dough, why is this? I find good results with the 70% level of hydration is there any advantage in upping the hydration level?
Hi Christine, in my opinion, there is no holy grail for hydration levels. Different flour will absorb different amounts of water and may not be able to develop enough strength to handle higher hydration. If 70% works well for that particular dough, you have found the sweet spot. It's good to experiment so you can find out the difference with higher hydration doughs so you may consider increasing the hydration a little in future bakes and seeing what happens. ATB Phil
@@CulinaryExploration Thanks for your message, my flour has 13-14% protein and I’ve been really pleased with how it performs at 70% hydration…..I guess: don’t fix what ain’t broke! (Btw I should have said wholemeal not wholewheat)
Oh Phil, i’m feeling your pain! 😖 My finger has healed but is still somewhat numb and odd. I guess it’ll recover in it’s own time. Great video as always. I’ve started playing with adding malt powder to my flour. Only 9 or 10g but the flavour is amazing and it seems to give a really big rise. Just wondered if you’d experimented with it.
Hi Phil, great video. You say it took 5.5 hrs bulk fermentataion. At what point does the bulk fermentation start? After the 20mins hydration rest and knead or after all the folding?
Hello! When we mix different types of flour in a recipe, it be interesting to add the protein % content of each flour in the sourdough calculator. Thanks! 🙂
What a fabulous looking dough Philip. just made one want to get dug in there! and the result! well just incredible. I must say that I almost never make a loaf with wholemeal flour in it, I like the bite it gives and the depth of flavour, I found it interesting that you thought the dough behaved a tad better with a percentage of wholemeal, I always told myself that my dough maybe was not as perfect as yours because I used wholemeal, mmmmm jury still out? By the way I love, love, love my bakers percentage scales, maths not my strong point. Also did I miss your signature tap on the mixing bowl lid🤨😆. Ramon.
LOL - Bryan just commented about the baker's percentages on the scales but I haven't used that function. I should probably give it a whirl. I really like the way the dough felt, nice and soft, a treat to shape. I'm playing around with a combination of wholewheat and rye at the mo, thats been producing a nice loaf with a DEEP colour on the crust. Did I miss the tap...?
@@CulinaryExploration I have a bag of Rye sitting in my cupboard screaming to be used, so I am all ears on that! I also forgot to say I am awaiting your news regarding the lethal bread knife as they are the bane of my life, I have a draw full of blunted saw knives, I read up on how to sharpen but no success, so please Philip save me the gnawing away with a blunt old knife which happens so fast and they are not cheap! As for your signature tap on lid, I didn't see it, its kind of good luck to stop the dough gremlins😉. Ramon.
Hello. I have been using your recipes and have had really good results. I would like to buy a bannetone. Which size would be good for this recipe? Thank you.
Reduce the hydration. Balancing the amount of liquid in the recipe is important. Different flour has different absorption capabilities. You can use the calculator linked in the video description to do this easily and quickly.
I am really enjoying your videos. Which flour do you use for your starter? Mine is all rye. It looks much firmer than yours, almost like an oatmeal consistency. Would I need to adjust your recipe to account that? Thanks.
I think it will be just fine Howard, give it a try and see what happens, the only way to really know is to give it a whirl - let me know how you get on :)
Hello Philip. Congratulations for your chanel and it's great content. Just a quick question. While on your master recipe, starter is calculated as a percentage of the total flour weight, on your community calculator is calculated as a percentage of the total dough weight. Does this make much of a difference? Should we go with a lower percentage of starter on your calculator? Thanks
The first calculator I was using calculated the starter as a percentage of the dough weight, but the updated version calculates it as a percentage of the flour. I prefer the new version but it's really up to you. I use a smaller percentage so that I can ferment the dough for a long time. If you increase the amount of starter the process will go quicker. You'll need to decide what fits your schedule and the outcome you are trying to achieve. Check the download page for the new version of the calculator. If you have any issues, drop me an email
Hi there, thats for the video snd recipe! But I akways got confused by ppl saying how long their bulk fermentation is…usually from 3-6 hours…but they never said what is their kitchen ambient temperature! But you do mention!! Thank you!!! My kitchen is always around 71-74F how long do you think how long it will take to complete rising from start to end? Or from after the last S&F? Also with that temperature should I wait 45-1 hr for the next set of S&F? Im always confused and I think I always messed up on that…almost always underproof. If I put in oven with light on then I get overproof plus inconsistent temp. Please let me know your thoughts please. Really need help😅🙏🏼🙏🏼🙏🏼
A huge hello to everyone! A viewer felt I was unclear in the way I described the hydration of the dough. So for clarity, I'll run through it. The dough is 78% hydrated, this is calculated when the flour and water in the main dough and the flour and water in the starter are taken into account.
Total flour = 445.5
Total water = 347.5
347.5 / 445.5 *100 = 78%
Happy baking :)
Looks delish...and that crumb!!
Hi when you said firat minutes of bake is covered? Are you using a dutch oven for that?
@@ashz1234 I'm using a large lightweight pot to cover the dough but you can use a dutch oven and follow the same instructions.
Thanks so much! You rock!❤️
What brand and type of of Flour do you use?
I just spent the last 2 hours watching people make sourdough.
What you've done here is make things a hundred times more simple and everything else I've seen . Very good job. 👏
Cheers! Pleased you enjoyed the vid. Let me know how you get on if you give it a go 👍
@@CulinaryExploration I've done it several times now. Worked fantastically:)
Seriously underrated content, no doubt lost in the ocean of mediocrity. Straightforward and concise instruction and thats coming from 12+ years off / on baking. This is a perfect quick refresher on getting fundamentals right. Cheers mate
Cheers Stephen, pleased you found the content useful :)
@@CulinaryExploration do you ever recommend flours? I keep a lot of 00 pizza flour, which I know is different from bread flour. What good strong white and whole wheat flours would you recommend for the USA?
I agree with this
What a remarkable difference when incorporating whole wheat flour and laminations. I live in 60% humidity so I added 20g of less water. This was so perfect. Thank you!!🎉🎉
Yeah, for me lamination makes such a stronger dough! Love it. And while at it, its perfect for incorporating some seeds and walnuts
In my opinion, the loaf in the video is the gold standard in every way. I've yet to produce a loaf as good as this but I will keep trying until I get there.
I appreciate that. I still get my failures though. Keep at it and you will get there. Things will continue to click into place along your journey. Happy baking and merry Christmas.
@@CulinaryExploration You too mate. Id just like to say thank you for your videos and your hard work. They're my primary source of bread making knowledge and I just wanted you to know I really appreciate you. Merry Christmas!
“A huge thanks to YOU” for creating awesome videos with countless hours of your time to educate your followers! So appreciated…
Your a life saver, This is the only receipt I use now, I live in Phoenix Arizona USA, This is the only recipe I am able to use to make great ears on my sourdough bread. You’re my go to recipe for making sourdough’s in Phoenix, however, I have a house in Northern Arizona. I have no problem making sourdough only in Phoenix I guess because of the low altitude. I’m not sure but thank you thank you so much.
You are so welcome!!! Happy baking!
This was such an informative video and helped me achieve a ear on my loaf for the first time, thank you so much for the simple yet detailed instructions!
Awesome! pleased you enjoyed the recipe!
My favorite part of this video is at 5:55 !!! Your air bubbles are evenly distributed and circular. Simply gorgeous and is the result of your inventive stretch and fold technique on the bench. I'm trying with all my might to replicate this at home. ❤
I don't have issues with my dough sticking, but if you do, you can very lightly mist the surface with water. But don't overdo it, otherwise, the dough just slips back on itself. Hope this helps David.
@@CulinaryExploration Philip! I remember you misting your wood in the past. I was able to do this myself with excellent results last night. Instead of a cast iron bread oven, I now have a baking steel and I found the same "Home Basics" large oval roasting pan you use on Amazon. Every time I think of a question to write to you about I realize there are so many variables that my questions aren't exacting enough. I keep watching your videos for answers and I'm learning a lot. I also watch the videos from Proof Bread. He's got this one video that's 1:28:45 minutes long that is as anal retentive as your videos. I love you guys! Right now, I'm using King Arthur Organic Bread Flour, 12.7% protein. I'm making "white flour bullsh*ts" bread until I get the basics right then I will start incorporating whole grains. I also want measurements that I can keep in my head. For instance, I'm using 500 gm flour. 350 gm water. 100 gm levain. 10 gm salt. My levain is made with 100% whole grain Einkorn flour. Once I get a handle of this I will write to you with photos. Thank you, Philip! Stay awesome.
@@davidhunternyc1 I saw the pic you emailed over, amazing! You'll start experimenting with the sourdough calculator soon enough ;)
@@CulinaryExploration Yes, your sourdough calculator will be another game changer for me. I've just got to get the basics first. Repeat the same darn thing over and over and over again. Thank you, Philip!
Just did this and it came out amazing!!! The recipe on the blog only mentioned 1 stretch and fold so that's all I did. Will incorporate 2 more next time 🤔. Baked on a cast iron pizza pan with a stainless bowl and threw an ice cube in... not bad for a 3rd try
Nice bake! I saw your IG post 👍
I feel so thankful to have found your channel early on in my journey. You have made this process so much less complicated. I’ve been at it for about a year now and while I’ve made a few changes to suit our tastes, I’ve mostly just continued to follow your directions. Thank you for the great work!!
Thank you so much for your recipe and your excellent instructions. I moved from the United States (Atlanta, Georgia) to Mexico (San Miguel de Allende) a little over a year ago. I had tried several times to make a sourdough starter in the states with no success. A couple of weeks ago, I tried again using your instructions. Within 5 days, I had a strong, active starter!! I was amazed. My first loaves came out gorgeous and delicious thanks to you!!! I love your videos and am a big fan. I'll send pics of my first attempts. Thanks again!!
My best oven spring was achieved with this method, gonna try it a bit more.
My dough is never that puffy and soft. It's always sticky, even through stretch and folds. My kitchen is about 28C-29C and 60% humidity. I've followed all your recommendations for baking in hot conditions and am down to 65% hydration and 10% levain and it's always still sticky unless I coat the fire out of it with rice flour. They usually bake up decent, but I have to use a loaf pan because my dough is essentially always unshapeable.
Yes! I just baked this recipe. I am a relative newbie at sourdough... started in earnest in August (2022) This recipe was easy to follow, I will make it a few more times to see if I can get the same rise as the video. I did not do the lamination in thirds, like is shown-I just did the stretches in the bowl. It tastes good, probably the best results I've had using whole wheat. Wish I could post a pic!
Nice one Rebecca :)
one video u asked what is the longest time some1 has had starter idle,
i had starter about 3years into the fridge, just now, today fed it, and it workes
tomorrow morning i shall bake. 3 years no feeding, i did feed it like 2x and it poped double size
bcause of timing i re fed it at night to start making bread morning,
Love how you keep smelling your dough and bread, I do the same. The sense of smell is so evocative.
Philip, I ran across one of your videos about a month ago and liked your approach on bread making. Your teaching of and explaining the process of your craft makes it easy to learn “how to make bread”. Looking forward to watching the older videos and making some wonder sourdough bread.👍
I appreciate the feedback, thank you. Great to have you following along and keep me posted on your sourdough baking, enjoy the journey :)
Thank you for this video, i tried the recipe and turned out to be amazing!
Outstanding. Going to try it. Thanks
yay I finally found a recipe that made a perfect loaf. Thank you!
Pleased you enjoyed the recipe!
I made this yesterday, baked today. Pretty new to SD baking but I have done a DEEP DIVE, videos, books, etc. and just wasnt nailing it down. Well, used your Old Faithful recipe and I produced an absolutely picturesque batard. I ever so slightly undershot the fermentation due to not proofing on counter long enough before it hit the fridge, but nonetheless, amazing. Already making another loaf as I type. Going to tack on an hour to the counter proofing this time. Did one Old Faithful, another same recipe but with rye instead of wheat. Thanks!
Pleased it works out for you buddy
I love that stretch lamination technique!
Watching your videos has gotten me excited again about mastering sourdough. Really enjoy your videos.
Cheers Linda, I hope you enjoy getting back into sourdough baking :)
I’m impressed that you can bulk ferment right in the bowl like that without any measurements for increase in volume. It’s so hard to tell how much the dough has increased in volume in a bowl. I use clear bulking containers with volume markings on the side
It takes a bit of getting used to. I've been using these bowls for a long time and I know how the dough feels and smells. Your method works really well though.
What a recipe! So consistent! Delicious! Thank you! I would like to make multiples at once. Do I just double, triple the recipe or do I need to adjust anything? At what point in the process I should split into individual loafs?
Thank you for your brilliant and concise explanations, and in depth explanations in the web/blog links. The best channel I've seen to aid in understanding and making successful sourdough. 👍👍💪
Cheers, appreciated!!! :)
That's the perfectest perfect crumb with my favourite thin crispy crust.
I've made this 3 times, it came out great tasted really good just a little gummy crumb.
Thanks for your video's they help a lot, your recipe made it much simpler.
Wow, you can't argue with your beautiful results. Great video!
Cheers bud!
oh Phil! I followed every step and it came.out perfect. thank you for all the tips....
Thank you so much for your videos! I've been making bread for a few weeks now following one of your daily sourdough videos and it's been turning out amazing. I'm excited to try out this recipe!
Awesome! Let me know how you get on Alexandra :)
It looks wonderful, Phil. Great job as always.
Cheers bud
I’m having to learn how to adjust starter and hydration in hot/humid Oklahoma US in July! Outside temps >100F, with the kitchen close to 80F with 50+ percent humidity, have made for spectacularly flat loaves….greatly appreciate your tips and videos!
It takes a bit of tweaking Martha. Pleased you are enjoying the videos
Hi , thank u so much for your videos. Ive been learning a lot from them. I made ur old faithful loaf recipe but I found the crumb to be damp even after cutting into the loaf that I cooled overnight. I even baked it for 10min extra. Is this a hydration problem or a baking problem? Pls advise
Great video! Such a beautiful looking loaf 🥰
Cheers Superfood smoothies
Just recently found your channel. You are a joy to watch and I have learned so much about sour dough!
Love the no discard method so I'm not overrun with discard.
Would you share the dimensions of your homemade peel? I can't find anything similar here in the US so will attempt to make one.
Thank you!
This is my go to load now cheers pal!
Another top notch video Phil, cheers buddy!
That's a great idea to use less starter so you can ferment longer. Definitely going to try that.
That will help you out Dane, let me know how you get on
@@CulinaryExploration I wanted to ask, what benefit do you get from lamination vs stretch and fold? Do you notice a difference in the crumb?
Hi, Thanks for the excellent, detailed and easy to follow video. Amazing teacher :) Question: Can you skip proofing in the fridge, for when you need to bake bread on the same day?
Yes, no problem!
you`re an OG. so nice
Great video with excellent tips. I’m baking in Thailand and not sure how to factor in humidity in an average temperature 28 degrees kitchen??? Any advice?
I can't wait to try this recipe. Any tips for accurately measuring rise when using a bowl of varying dimension as you do? Thanks!
That looks delicious!! Thanks for clear explanation of your process.
Lovely demonstration, well explained, well shot and edited. I’m going to try this recipe.
Cheers Alan, let me know how you get on
I tried it yesterday and baked this morning. Finished product looks good but feels heavy. My dough was very wet and difficult to handle. I had to add more flour in stretching process to make it workable but It was still quite wet when it went in the banneton and stuck when turning it out. Waiting for it to cool now before cutting it open. I think I’ll need to adjust the water quantity next time.
@@alanhowell3646 yep, tweak the water, if the dough was quite wet, reduce it by 5%, keep me posted Alan
Just woke up to my unexpectedly perfectly ripe starter & making my way through this recipe. Curious about the inclusion of salt pre autolyse, as i’ve heard other bakers say it affects yeast growth & gluten. Not an expert -just curious abt this choice!
I always add the salt when mixing and the dough ferments perfectly, I just don't have the time for multi-stage processes. I think my loaves turn out quite well.
I’ve tried multiple recipes but this is the best by far. I’m still having issues with not getting a great rise. I’m using stoneground white flour from Stoates as I’m keen on the health benefits and lack of additives.
Any tips?
Bravo et merci pour la traduction dans toutes les langues c’est génial😘
Watching your video I finally got my first sourdough loaf to turn out like it should, besides that it didn’t rise. I think i over proofed, which leads to my question. How long should I leave it in the refrigerator? Just a round number so I can adjust from there. Thanks for your instruction!
Thank you for all your videos! I see you own 2 grain mills. Do you bake sourdough bread with fresh ground flour? It would be interesting to hear about that subject.😊
I love your recipes! Made several including one with everything bagel in it and one with everything bagel and caraway seeds to make a faux rye bread! Turned out great! Thanks!
Finally I got my "ears " after follow the way you bake :) thank you so much . My sourdough is a bit sticky in the middle should I increase the baking time or temperature ?
I love your channel! May I ask how cold your refrigerator is?
Quick question, for the initial mix, I added everything exactly as per the recipe to the gram, but the dough was still very wet, should I add some flour or leave as is?
Thanks and great content 🙌
I would like to try this, the oven temps you give, are they fan assisted?
Hey Jane, these temps are for baking without fan, top and bottom heat only.
Hi Phil. My kitchen is currently sitting around 15-16 degrees C during the day, so expecting a much longer bulk fermentation time - perhaps 12 hours or more. Would you suggest increasing the time between the stretch and folds or increasing the number of stretch and folds so there isn’t such a long period period at the end of the bulk ferment period?
Thanks for your videos. I’m learning a lot.
Hey Oliver. Yep, you can extend the periods between stretches, they certainly aren't set in stone. Experiment and see what works best for you. Let me know how you get on. ATB, Phil
Love watching your videos. You make it seem effortless. When you do the lamination, do you spray your work surface with water first to prevent sticking??
I think not. He works on end-cut maple. At no time does he press the dough onto the surface.
great explanation for the process😍😍😋😋
Hi, What temperature would you recommend for the cold proof? My fridge has 3 and 5 degree Celsius settings, I’m not sure which one would be better.
This is really great! Awesome loaf! Thank you!
Cheers Henrik
How would you do this with a dutch oven combo cooker? Would you let the dutch oven sit in the oven for an hour before placing the dough in? Also, is there a reason you waited 18 hours in the fridge before baking? Thanks! I'm new to all this.
Hi Phil 😊 I have a little question. First of all congrats on the amazing recipe!! Thank you! Now if i want to bake multiple loafs at once, let’s say 2 or 3, do i just double or triple the ingredients? The levian as well ? And at what point you’d suggest to split the dough into two or three different loafs? Thank you one more time and keep up the amazing work!
Im in a process of trying this recipe! Looks good so far!
Im using local bread flour and i cant wait to see what happens with it :D
Awesome Tymon, keep us posted :)
If I have a lower temperature should I use more sourdough?
Yes, you can increase the amount of sourdough culture if you are fermenting at a cooler temperature or want to speed the process up.
@@CulinaryExploration Thanks
Great sound
That crumb looks spectacular!! When was the last time you didn’t have a perfect loaf??
Hey. Relatively new baker here. Do you calculate the 1.5 hours of stretch and fold into your bulk fermentation time on this recipe? I guess what I’m asking is when you said 4-5 hours of bulk fermentation did that include the stretch and fold time as well?
Been using the recipe for several weeks now and I’m trying to get this part right. I’ve over fermented most loaves and they’ve fallen flat upon baking. I under fermented last week and the bread was rather tasteless and had quite the oven spring. Just trying to get some idea of when it will be ready or how to tell when bulk fermentation is done.
Btw I love the channel and the calculator is a life saver. Thank you!
In all the recipes universally, bulk fermentation (BF) is the period from when the starter is incorporated in the dough, until the dough is shaped (or pre-shaped). So when Philip said "bulk fermentation took 5.5 hours", all the foldings (and rest periods) were included in this time frame and up until the moment he flipped the dough on the bench for pre-shaping. Then he left the dough in the basket for 1 hour in room temp and then put in the fridge for 18 hours. (1+18h = 19h of Final Proof). But...., that was what he did with 28 degrees C Room temp. and with his specific starter (which is different as every population of micro-organisms), so we have to look at our dough and not the clock. Only with gaining some experience with trial and error involved you will be able to get where you want (not over, not under fermented dough). Good luck.
@@galinibekou8227 Thanks so saying that. Although I love this video I missed the part when he put the banton into the refrig - for how long. The time line looks like it goes right into the bake after 5pm. So it goes into the refrig for 18 hr cold fermentation? Of course I am at that point in my baking this loaf. Hope you see this! thanks for your help.
Man... First of all, great job... You make it look so easy... I'm following your method now (but with a 70% hydration formula), but during the second lamination somehow the dough is breaking... When I wet my hands it gets too wet, when I don't the dough sticks too much... Any tips??
Cheers bud, If you aren't using high-protein bread flour then the dough may tear a little. Try to be gentle and only pull it as far as it wants to go. It does take a little getting used to.
This is the sandwich loaf I want! Most videos put the dough in a cast iron pan with a lid! Would that make the outside tougher? I want a more tender outside!
The crust of the sourdough loaf can tend to be a bit chewier than bread made with commercial yeast. Have you tried to bake it in a loaf tin? Or you could try the sourdough sandwich loaf I have on this channel :)
@@CulinaryExploration Thank you for the information!
Superb !
Love your videos, has helped me a lot in my baking journey! When I do the lamination/stretching I sometimes get huge air pockets.. My guess is that i accidentally create these when folding the dough back together Any tips on how to prevent this?
Hi Magnus, the huge air pockets could be down to the dough being under proofed. When this happens you tend to get big keyholes running through the loaf. If you think it's the lamination process then just make sure you push the layer together well to expel any air. Hope this helps
Thank you Phil. I tried the recipe today and the dough is very wet make it very difficult to handle some natural. What am I doing wrong? The kitchen temperature is 25°C. Im using Minetova flower (12.8 protein)
Weird question but what kind of pan are you putting on top of the dough on the oven? I want to try baking on a pizza stone too but can't find a good pan to that is big enough to cover the dough. Thanks in advance, love your videos!
This is awesome.. my kitchen temperature is 29°C and I'm struggling 😩 😫 I'm going to follow this recipe. Thanks for sharing 👍 😊 ❤️🌾
If you find your dough overproofs in the fridge overnight then next time try putting it in the freezer for half an hour before the overnight fridge proof. I found it works well.
What kind of bread flour do you use and can you add rye flour also
So simple ☺️ Looking forward to having a crack at this one dude 👍🏻
Also got some new knives recently and within just a couple of minutes handling them, I was made acutely aware just how blunt my old ones were 😂
That was exactly what happened to me lol - let me know how you get on with the old faithful :)
@culinary exploration
Can I plz get more details after lamination
After 5.5h it will rest for another hour , then keep it in the fridge for how long?? Before I bake it
Hello, I’ve been using 2 thirds white flour and 1 third wholewheat flour and have been very pleased with the results using your method. I also enjoy the stretching/lamination of the dough, you can really get a good feel of how the dough is progressing. Btw in a previous post I asked about extra folding but I find 3 is enough to do the job but occasionally get large holes in the final crumb. Seems like the holy grail is to have high hydration dough, why is this? I find good results with the 70% level of hydration is there any advantage in upping the hydration level?
Hi Christine, in my opinion, there is no holy grail for hydration levels. Different flour will absorb different amounts of water and may not be able to develop enough strength to handle higher hydration. If 70% works well for that particular dough, you have found the sweet spot. It's good to experiment so you can find out the difference with higher hydration doughs so you may consider increasing the hydration a little in future bakes and seeing what happens. ATB Phil
@@CulinaryExploration Thanks for your message, my flour has 13-14% protein and I’ve been really pleased with how it performs at 70% hydration…..I guess: don’t fix what ain’t broke! (Btw I should have said wholemeal not wholewheat)
Looks perfect.
Oh Phil, i’m feeling your pain! 😖 My finger has healed but is still somewhat numb and odd. I guess it’ll recover in it’s own time.
Great video as always. I’ve started playing with adding malt powder to my flour. Only 9 or 10g but the flavour is amazing and it seems to give a really big rise. Just wondered if you’d experimented with it.
Hi Phil, great video. You say it took 5.5 hrs bulk fermentataion. At what point does the bulk fermentation start? After the 20mins hydration rest and knead or after all the folding?
Hey John, fermentation of the main dough starts as soon as you add the starter/levain at the mixing stage. Hope this helps
Thank you for this video
Why after kneading, do you occasionally lift the dough from the table to the bowl, leave the dough on the table and cover with the bowl
Hello! When we mix different types of flour in a recipe, it be interesting to add the protein % content of each flour in the sourdough calculator. Thanks! 🙂
Great video, gonna give this a go! What tool are youbusing for the flour dusting? I didn’t see it in the description
What a fabulous looking dough Philip. just made one want to get dug in there! and the result! well just incredible. I must say that I almost never make a loaf with wholemeal flour in it, I like the bite it gives and the depth of flavour, I found it interesting that you thought the dough behaved a tad better with a percentage of wholemeal, I always told myself that my dough maybe was not as perfect as yours because I used wholemeal, mmmmm jury still out? By the way I love, love, love my bakers percentage scales, maths not my strong point. Also did I miss your signature tap on the mixing bowl lid🤨😆. Ramon.
LOL - Bryan just commented about the baker's percentages on the scales but I haven't used that function. I should probably give it a whirl. I really like the way the dough felt, nice and soft, a treat to shape. I'm playing around with a combination of wholewheat and rye at the mo, thats been producing a nice loaf with a DEEP colour on the crust. Did I miss the tap...?
@@CulinaryExploration I have a bag of Rye sitting in my cupboard screaming to be used, so I am all ears on that! I also forgot to say I am awaiting your news regarding the lethal bread knife as they are the bane of my life, I have a draw full of blunted saw knives, I read up on how to sharpen but no success, so please Philip save me the gnawing away with a blunt old knife which happens so fast and they are not cheap! As for your signature tap on lid, I didn't see it, its kind of good luck to stop the dough gremlins😉. Ramon.
@@artycrafty9209 I'll keep you posted about the knife. So far, I am very pleased. I wont forget that tap again ;)
@@CulinaryExploration 👍
I quite like the taste of rye flour. Do you think this would work with rye subbed in for the whole wheat?
Hi! Do you have instructions on how to get the starter going before this recipe?
Phil thanks so much for such great videos. I am new to bread baking -my question is why does my sourdough doesn’t taste sour?
Hi Can I bake this bread on a stainless plate which i normally use for pizza? I will cover the bread just wondering..Ty
You are the best!
Hello. I have been using your recipes and have had really good results. I would like to buy a bannetone. Which size would be good for this recipe? Thank you.
Love the recipe and others you've posted. What size of brotform are you using for this amount of dough?
How long do you let it covered to bulk ferment at room temperature before you start kneading it at thirty minute intervals?
I'm struggling with dough that is frequently too sticky! Any suggestions?
Reduce the hydration. Balancing the amount of liquid in the recipe is important. Different flour has different absorption capabilities. You can use the calculator linked in the video description to do this easily and quickly.
I am really enjoying your videos.
Which flour do you use for your starter? Mine is all rye. It looks much firmer than yours, almost like an oatmeal consistency. Would I need to adjust your recipe to account that? Thanks.
I think it will be just fine Howard, give it a try and see what happens, the only way to really know is to give it a whirl - let me know how you get on :)
Wow bro mashaallah 👏 👌 😍
Hello Philip. Congratulations for your chanel and it's great content. Just a quick question. While on your master recipe, starter is calculated as a percentage of the total flour weight, on your community calculator is calculated as a percentage of the total dough weight. Does this make much of a difference? Should we go with a lower percentage of starter on your calculator? Thanks
The first calculator I was using calculated the starter as a percentage of the dough weight, but the updated version calculates it as a percentage of the flour. I prefer the new version but it's really up to you. I use a smaller percentage so that I can ferment the dough for a long time. If you increase the amount of starter the process will go quicker. You'll need to decide what fits your schedule and the outcome you are trying to achieve. Check the download page for the new version of the calculator. If you have any issues, drop me an email
@@CulinaryExploration thanks a lot for your quick reply
Hi there, thats for the video snd recipe! But I akways got confused by ppl saying how long their bulk fermentation is…usually from 3-6 hours…but they never said what is their kitchen ambient temperature! But you do mention!! Thank you!!! My kitchen is always around 71-74F how long do you think how long it will take to complete rising from start to end? Or from after the last S&F?
Also with that temperature should I wait 45-1 hr for the next set of S&F?
Im always confused and I think I always messed up on that…almost always underproof. If I put in oven with light on then I get overproof plus inconsistent temp.
Please let me know your thoughts please. Really need help😅🙏🏼🙏🏼🙏🏼