I’m on a Facebook group you replied to. I want to say thank you! I followed your recipe and I’ve never had a better loaf ❤ I’m in love with sourdough bread again!
I just started my journey in baking sourdough and you were able to help me a lot. Your video is very informative for a student like me who just started baking.
I made your recipe for the 2nd time today, it worked again! I turned your 2 loaf recipe into 4 sandwich loaves and they came out perfectly. On two of them I catered to my wife's preference and used 40% whole wheat (I'll try more next time). To be honest, before I tried your recipe a couple of weeks ago I was on the verge of throwing my starter into the compost bin and going back to yeast bread. Thank you!
I appreciate your Channel so much even with baking bread since the end of February 2022. Such a good example of YOUR process. I'm still working on getting fermentation just right before the fridge so wanted to watch again!!!
I'm definitely going to give this a try.... I made my own proofing cabinet so let's see how it will turn out. I love the detail in which you explain the process. Thanks for all the information.
@@rontressler647 Just wanted to let you know - I followed your way-of-working this weekend and my sourdough bread came out perfect. Thanks again for taking the time to document everything and helping me (and others) to achieve great results....
Excellent video. You make it look so easy! The bread makes my mouth water. I want to try this! My starter is almost 2 months but I haven’t made true sourdough bread yet. This looks good. Thank you!
@@rontressler647 where do I find starter recipe for my very first time to do any baking of bread 🤔. You called the 2 bowls , batillions🤔🤔 can u tell me where I can find those. Also bread sling ,. Is bread sling rubber 🤔 it looks like it except we know it cannot be rubber because of heat Respectively J-9
Hi Ron, I just had a follow up comment--your recipe worked perfectly with a 65% hydration in humid Hawaii. I must say it is the best loaf I have made, and I prefer using 450g of flour than the 500g for a single loaf that many recipes call for. Thanks for a great video and a great recipe, it's all very easy. Do you by chance have a recipe that incorporates some whole wheat or rye flour? I would love to see it if you do. Thank you
On my TH-cam channel, there's a video demonstrating 50% whole wheat flour. Also, I do use rye flour in my sourdough starter. I feed my starter from a mixture of 1/3 rye flour, 1/3 whole wheat flour, 1/3 all purpose flour. Thanks for watching...........
Welcome to the sourdough addiction. Thanks for watching the video. Please subscribe and click the notification bell, so you get notified of future videos.
Well! My first loaf using your recipe was a fail basically because my starter wasn’t quite strong enough. I’m not a very patient person. lol I’ll try again next week.
Thank you for a great video. Your loaves look really nice, better than so many others I have seen, and your video is simple and easy. I tried your recipe today, they are in the fridge right now, and it worked well, although due to the high humidity and heat here in Hawaii where I live I believe I need to decease the hydration from 70% to 65%. Can you please tell me what size banneton I should use for these loaves? Thanks
Hi Ron. I’m an experienced home bread baker, baking yeast and sourdough breads, but I’m always learning and watching different methods. I only bake 1 loaf or half a recipe, but for Christmas I want to give loaves out so will bake 2. I bulk ferment overnight on the counter and use less starter. From the time you finished the the last coil fold, how long did you continue bulk before shaping? I’ve done the Tartine method, and conditions right, bulk can be done in 4 hours.
After the last coil fold, I let the dough rest until it increases in volume by 1/3, which usually takes between 30 minutes and 2 hours. After the 1/3 increase in volume, I shape, put the dough in bannetons, and into the fridge for overnight cold fermentation. The following day, I remove from the fridge, and immediately bake in a preheated 450' oven. Thanks for watching the video.
Köszönöm. Nagyon hasznos videod. Bátorít mindenkit, hogy ők is meg tudják csinálni. Én is kipróbálom ezt az egyszerű módszert. Így a kenyérsütés nem munkaigényes, csak időigényes. Én is azt tapasztalom, hogy annál zamatosabb a kenyér, minél több időt kap a kovász. Kipróbáltam: Este összekeverés, egy éjszaka a pulton, másnap hajtogatások, formázás, kelesztés éjszaka a hűtőben, reggel sütés. Nagyon finom lett. Szeretném tudni, hogy használsz-e teljes kiőrlésű lisztet? Üdvözlet messziről.
These loaves look delicious. You seem to have consistently good oven spring.. my loaves are a little more unpredictable.. my starter is about 7 months old and doubles in size at every feeding but it isn't as bubbly as yours, it is more frothy. It raises the bread brilliantly with huge bubbles.. but I think it is my shaping that leads to the inconsistency in oven spring. I am going to follow your video here exactly and see what happens.. Many thanks.
Lots of factors contribute to consistent oven spring, and my bread always seems to rise nicely. However, taste remains my biggest goal, and I love the taste of my sourdough bread. Creating surface tension during shaping is important, the right amount of rise in the dough before shaping is critical, etc. If anything, I'm guilty of slightly under proofing my dough. During bulk fermentation, I shape after about a 30% rise in the dough. Keep baking, enjoy the journey, and thanks for watching my videos.
Ron, would you suggest soft white wheat as in all purpose or hard white wheat higher protein for my first try. I grind my own wheat. I’ve enjoyed your teaching and I’m learning, I need to act on it now. lol
For my sourdough, I use store bought bread flour. For my starter, I feed store bought rye and all purpose, I grind my own whole wheat. For the whole wheat I use hard winter wheat, if I remember correctly. Thanks for watching the video.
Just starting out. First starter is only 4 days old. New one born today. This video was very helpful. Hopefully mine will look like yours 😂😂 Doubt it. How long before i can use the starter?
Hey Ron these are great. Another question: My boules are coming out ok but they are not dark like yours. I tried increasing the oven temp and time and my starter is same as yours 1/3,1/3,1/3. Internal temp is 200’.
I bake my boules in a 5" Lodge dutch oven for 30-33 minutes at 450' with the lid on, then I remove the bread from the dutch oven and bake the bread only at 400' for an additional 10-15 minutes. Not all kitchen ovens bake the same. One suggestion you may try is to leave the bread in the kitchen oven longer. The browning doesn't take place in the dutch oven with the lid on, but rather when I place the bread only in the kitchen oven for additional baking. If I leave the sourdough bread in the kitchen oven too long, it becomes too dark. Keep practicing, you'll soon achieve your goal.
Hi Ron, I used your romertopf receipe with wonderful results. However, my other attempts have been problematic. 500 gm bread flour,350 gm water, 100 gm water and salt. The dough has failed to rise properly and remains quite dense and wet. I followed your stretch and fold instructions each time. The bulk rise was in the fridge overnight. I just ended up baking it, the flavor was great but the loaf did not rise and was quite small. Any ideas? Thanks so much !
My one loaf recipe is 450 g bread flour, 300 g water, 100 g sourdough starter, 10 g salt. Not all flour is of the same quality, be sure to use good quality flour. With my method, bulk rise is always on the kitchen counter, until dough increases in volume by about 50%, then shape, place in bowl or banneton, then into the fridge for cold fermentation 1-3 days. Then bake. You state "bulk rise was in the fridge overnight", which is not my method. With my method, all 'rise' takes place prior to going into the fridge. Keep experimenting, which is part of the sourdough fun.
Most common feeding is 1:1:1 or 1:2:2. As long as you use good quality flour, I think any flour will work. I feed my starter from a mixture of 1/3 rye flour, 1/3 whole wheat flour, 1/3 all purpose flour. Interestingly, my mixture is very similar to what the oldest restaurant in Brooklyn feeds their starter, which is demonstrated at the 2:00 mark of this video, th-cam.com/video/wAUu8Iai8sw/w-d-xo.html
Very helpful. 2 questions. I dont have a proofing box so I use a microwave with a warm glass of water. Do you place dough back in the proofing box after every stretch and coil folds? How long does it normally take to increase the 30-40% in the container during resting?
Yes, I place the dough back in the proofing box after each stretch and fold, and each coil fold. I do about 4 total folds at 30 minute intervals, followed by about 2 hour rest. So, it takes about 3-4 hours of bulk fermentation for dough to rise about 1/3. Thanks for watching the video.
@@rontressler647i fed my starter to get the amount required.. i left it out on the counter overnight and it tripled or quadrupled… should i start over?
I feed 1:2:2. You can use more or less starter in a recipe. Less starter means longer for sourdough to proof. What exactly do you mean by 'large' quantities?
@@rontressler647 thank you so much for your quick reply. In reference to by large quantities, let say if you have to make 20 or more pieces of bread, just curious !
It’s normally 15-25% of the flour weight, 20% being the standard. Quantity also depends on ambient and dough temperatures and length of bulk fermentation. I bulk overnight, not in the summer, and use 10-15% starter.
HI, RON...You mentioned that you just love sourdough bread! I do too, and have tried many recipes, but none of them is anything to write home about as far as flavor is concerned! Just wondering if you tried many recipes before settling on this particular one, as I'm guessing it's fantastic!?? 😃
Yes, I first started making bread the traditional method; instant yeast, kneading, two rises, etc. Then, I experimented with the 'no knead' method, still using instant yeast. Finally, I began experimenting with sourdough starter. If you look at some of my older videos, and compare them to recent videos, you'll see my method has evolved. Currently, the MIX -- WAIT -- BAKE method consistently produces perfect sourdough bread. Thanks for watching the video.
@@rontressler647 I am aware that varying the amount of Starter in a recipe can have quite an impact on the Flavour of the bread, as well as the many combinations of different flours, baking temperature, etc.....I should have mentioned this in my initial message to you, because, to me, flavor is very important, next to the degree of nutrition it supplies to the body in keeping us healthy. Thank you very much for your kind reply, Ron!
@@rontressler647 hi I'm J-9. I'm 70ish. Gonna attempt making your recipe / bread for first time ever 🌹 what is starter recipe and is it easy 🤔 Thanks in advance Respectively J-9
Here from the SD FB group you shared this video. Your recipe sounds just like mine except I use a half rye and half whole wheat starter. I didn't catch the type of flour you use in your bulk fermentation? Am I correct in assuming that it's all-purpose flour?
I ordered the shower caps from John Kirkwood at profoodhomemade.com. He has a few different types, and they come from Europe, so it takes a while for them to arrive. I purchased the Breadsling directly from the company, Breadsling.com. Thanks for watching my TH-cam videos.
@@Rob_430 All bulk ferment is done on the kitchen counter. After shaping, the sourdough is placed in the fridge for 1-3 days for cold fermentation to develop flavor.
My flour used for mixing the sourdough is kept in ice cream tubs in a kitchen cabinet. The flour I use to feed my starter (which I keep in the freezer) consists of 1/3 rye flour, 1/3 whole wheat flour, 1/3 all purpose flour. The 1/3 whole wheat flour, is freshly ground flour that I grind myself, and I keep it in the freezer to maintain its freshness. Thanks for watching the video.
@@rontressler647 I got that but my question was why the freezer and not the refrigerator? You can keep the freshly ground flour for your starter in the refrigerator, it will keep fresh just as well. The freezer can give that off-smell… Thanks.
Ron, what flour mill do you prefer to retain nutrition of flour? I know if not used immediately to put in freezer. I'm just realizing I would like to grind my own.
@@kerryrobertson5672 when you freeze it and then take it out to grind, doesn’t the condensation gum up your stone? I thought about doing this as well but I was discouraged by the people at Mockmill from doing so for this reason.
My 2-LOAF RECIPE is 900 gr flour, 600 gr water, 200 gr sourdough starter, 20 gr salt. 450' 30 minutes in dutch oven with lid on, followed by 400' for 10-12 minute without lid, until internal temperature of the bread reaches 200'+.
I’m on a Facebook group you replied to. I want to say thank you! I followed your recipe and I’ve never had a better loaf ❤ I’m in love with sourdough bread again!
Fabulous. I'm glad to hear of your success.
I just started my journey in baking sourdough and you were able to help me a lot. Your video is very informative for a student like me who just started baking.
Welcome to the sourdough addiction, and thanks for watching the video.
This is very helpful! Thank you so much.
Thanks for watching, happy baking.
I made your recipe for the 2nd time today, it worked again! I turned your 2 loaf recipe into 4 sandwich loaves and they came out perfectly. On two of them I catered to my wife's preference and used 40% whole wheat (I'll try more next time). To be honest, before I tried your recipe a couple of weeks ago I was on the verge of throwing my starter into the compost bin and going back to yeast bread. Thank you!
Thanks for watching my videos. On my TH-cam channel, I have a video demonstrating sourdough bread with 50% whole wheat flour.
Thank you, Ron!!!
My pleasure!
I appreciate your Channel so much even with baking bread since the end of February 2022. Such a good example of YOUR process. I'm still working on getting fermentation just right before the fridge so wanted to watch again!!!
Thank you so much! Welcome to the sourdough addiction.
Yes, your bread is BEAUTIFUL!
Thank you 😋
I'm definitely going to give this a try.... I made my own proofing cabinet so let's see how it will turn out. I love the detail in which you explain the process. Thanks for all the information.
Glad you liked the video, thanks for watching.
@@rontressler647 Just wanted to let you know - I followed your way-of-working this weekend and my sourdough bread came out perfect. Thanks again for taking the time to document everything and helping me (and others) to achieve great results....
@@dennisvanotterdijk Welcome to the sourdough addiction.
Excellent video. You make it look so easy! The bread makes my mouth water. I want to try this! My starter is almost 2 months but I haven’t made true sourdough bread yet. This looks good. Thank you!
For me, it is easy. I think too many people over think the process. I have success following MIX -- WAIT -- BAKE.
@@rontressler647that’s essentially everyone’s recipe, mix wait bake, but there’s so many variables in between! 😅
Sling works great! Just started using!
Parchment paper works, but not as good as the sling. Thanks for watching the video.
My starter is ready, I'm going make dough today using your system, bake tomorrow, my 1st ever loaf!
Fabulous. Be sure and let me know how it turns out.
@@rontressler647 yes I will, looking at some of your pictures using commercial equipment were you a professional baker?
@@rontressler647 where do I find starter recipe for my very first time to do any baking of bread 🤔. You called the 2 bowls , batillions🤔🤔 can u tell me where I can find those. Also bread sling ,. Is bread sling rubber 🤔 it looks like it except we know it cannot be rubber because of heat
Respectively
J-9
Can u tell me how to make starter🤔 I've never attempted making bread before but I believe if I watch this video enuff I will be able to make it .
@@Tupelo_Honey77 watch his other videos, he shows how, I have now made about 40 loafs just like his!
Beautiful bread Ron
Thank you kindly
Hi Ron,
I just had a follow up comment--your recipe worked perfectly with a 65% hydration in humid Hawaii. I must say it is the best loaf I have made, and I prefer using 450g of flour than the 500g for a single loaf that many recipes call for. Thanks for a great video and a great recipe, it's all very easy. Do you by chance have a recipe that incorporates some whole wheat or rye flour? I would love to see it if you do. Thank you
On my TH-cam channel, there's a video demonstrating 50% whole wheat flour. Also, I do use rye flour in my sourdough starter. I feed my starter from a mixture of 1/3 rye flour, 1/3 whole wheat flour, 1/3 all purpose flour. Thanks for watching...........
Awesome channel
Thank you! Thanks for watching............
I have learned so much from your videos! THANK YOU!!!!!
Thank you. I hope to keep making them.
Good jobs 💐
Thanks for watching.
@@rontressler647 ,my pleasure. With your allowance,I made share on my page ( Facebook) for followers.🙏💐
Beautiful 😍!
Thanks for watching the video.
I’m going to try this thanks for sharing
Welcome to the sourdough addiction. Thanks for watching the video. Please subscribe and click the notification bell, so you get notified of future videos.
Well! My first loaf using your recipe was a fail basically because my starter wasn’t quite strong enough. I’m not a very patient person. lol I’ll try again next week.
Experimenting with sourdough bread is part of the fun journey, and thanks for watching the video.
Thank you for a great video. Your loaves look really nice, better than so many others I have seen, and your video is simple and easy. I tried your recipe today, they are in the fridge right now, and it worked well, although due to the high humidity and heat here in Hawaii where I live I believe I need to decease the hydration from 70% to 65%. Can you please tell me what size banneton I should use for these loaves? Thanks
The bannetons are 8 1/2" wide across the top, outside edge to outside edge. Thanks for watching.
@@rontressler647 Thanks!
Hi Ron. I’m an experienced home bread baker, baking yeast and sourdough breads, but I’m always learning and watching different methods. I only bake 1 loaf or half a recipe, but for Christmas I want to give loaves out so will bake 2. I bulk ferment overnight on the counter and use less starter. From the time you finished the the last coil fold, how long did you continue bulk before shaping? I’ve done the Tartine method, and conditions right, bulk can be done in 4 hours.
After the last coil fold, I let the dough rest until it increases in volume by 1/3, which usually takes between 30 minutes and 2 hours. After the 1/3 increase in volume, I shape, put the dough in bannetons, and into the fridge for overnight cold fermentation. The following day, I remove from the fridge, and immediately bake in a preheated 450' oven. Thanks for watching the video.
Köszönöm. Nagyon hasznos videod. Bátorít mindenkit, hogy ők is meg tudják csinálni. Én is kipróbálom ezt az egyszerű módszert. Így a kenyérsütés nem munkaigényes, csak időigényes.
Én is azt tapasztalom, hogy annál zamatosabb a kenyér, minél több időt kap a kovász. Kipróbáltam: Este összekeverés, egy éjszaka a pulton, másnap hajtogatások, formázás, kelesztés éjszaka a hűtőben, reggel sütés. Nagyon finom lett.
Szeretném tudni, hogy használsz-e teljes kiőrlésű lisztet?
Üdvözlet messziről.
Thank you very much for watching the video.
These loaves look delicious. You seem to have consistently good oven spring.. my loaves are a little more unpredictable.. my starter is about 7 months old and doubles in size at every feeding but it isn't as bubbly as yours, it is more frothy. It raises the bread brilliantly with huge bubbles.. but I think it is my shaping that leads to the inconsistency in oven spring. I am going to follow your video here exactly and see what happens.. Many thanks.
Lots of factors contribute to consistent oven spring, and my bread always seems to rise nicely. However, taste remains my biggest goal, and I love the taste of my sourdough bread. Creating surface tension during shaping is important, the right amount of rise in the dough before shaping is critical, etc. If anything, I'm guilty of slightly under proofing my dough. During bulk fermentation, I shape after about a 30% rise in the dough. Keep baking, enjoy the journey, and thanks for watching my videos.
@@rontressler647 are you a retired engineer by any chance?
@@cachi-7878 Never been an engineer. Thanks for watching my videos.
Ron, would you suggest soft white wheat as in all purpose or hard white wheat higher protein for my first try. I grind my own wheat. I’ve enjoyed your teaching and I’m learning, I need to act on it now. lol
For my sourdough, I use store bought bread flour. For my starter, I feed store bought rye and all purpose, I grind my own whole wheat. For the whole wheat I use hard winter wheat, if I remember correctly. Thanks for watching the video.
Just starting out. First starter is only 4 days old. New one born today. This video was very helpful. Hopefully mine will look like yours 😂😂
Doubt it. How long before i can use the starter?
At least one week, and two weeks is better. Welcome to the sourdough addiction.
@@rontressler647 so i keep feeding and discarding for 2 weeks?
Do you have a video of making a fresh starter? Would love to see it
@@mariacmelo2024 It's on my TH-cam channel, BABY STARTER.
Hey Ron these are great. Another question: My boules are coming out ok but they are not dark like yours. I tried increasing the oven temp and time and my starter is same as yours 1/3,1/3,1/3. Internal temp is 200’.
I bake my boules in a 5" Lodge dutch oven for 30-33 minutes at 450' with the lid on, then I remove the bread from the dutch oven and bake the bread only at 400' for an additional 10-15 minutes. Not all kitchen ovens bake the same. One suggestion you may try is to leave the bread in the kitchen oven longer. The browning doesn't take place in the dutch oven with the lid on, but rather when I place the bread only in the kitchen oven for additional baking. If I leave the sourdough bread in the kitchen oven too long, it becomes too dark. Keep practicing, you'll soon achieve your goal.
Do you leave the loaves out and oven door open a bit to help it cool down to 400 degrees for the last part?
No, I take the loaves from the dutch oven, and immediately return only the bread to the kitchen oven rack. Thanks for watching the video.
Hi Ron, I used your romertopf receipe with wonderful results. However, my other attempts have been problematic. 500 gm bread flour,350 gm water, 100 gm water and salt. The dough has failed to rise properly and remains quite dense and wet. I followed your stretch and fold instructions each time. The bulk rise was in the fridge overnight. I just ended up baking it, the flavor was great but the loaf did not rise and was quite small. Any ideas? Thanks so much !
My one loaf recipe is 450 g bread flour, 300 g water, 100 g sourdough starter, 10 g salt. Not all flour is of the same quality, be sure to use good quality flour. With my method, bulk rise is always on the kitchen counter, until dough increases in volume by about 50%, then shape, place in bowl or banneton, then into the fridge for cold fermentation 1-3 days. Then bake. You state "bulk rise was in the fridge overnight", which is not my method. With my method, all 'rise' takes place prior to going into the fridge. Keep experimenting, which is part of the sourdough fun.
Hi Ron, the 82 degrees is it F or C in the proofing box?
The temperature on the proof box is F. Thanks for watching the video.
Ron may I ask what you sprayed on the dough?
water
If a starter only used un bleached white flour can one then feed with your ratios?
Most common feeding is 1:1:1 or 1:2:2. As long as you use good quality flour, I think any flour will work. I feed my starter from a mixture of 1/3 rye flour, 1/3 whole wheat flour, 1/3 all purpose flour. Interestingly, my mixture is very similar to what the oldest restaurant in Brooklyn feeds their starter, which is demonstrated at the 2:00 mark of this video, th-cam.com/video/wAUu8Iai8sw/w-d-xo.html
Very helpful. 2 questions. I dont have a proofing box so I use a microwave with a warm glass of water. Do you place dough back in the proofing box after every stretch and coil folds? How long does it normally take to increase the 30-40% in the container during resting?
Yes, I place the dough back in the proofing box after each stretch and fold, and each coil fold. I do about 4 total folds at 30 minute intervals, followed by about 2 hour rest. So, it takes about 3-4 hours of bulk fermentation for dough to rise about 1/3. Thanks for watching the video.
@@rontressler647i fed my starter to get the amount required.. i left it out on the counter overnight and it tripled or quadrupled… should i start over?
@@christinebowles5773 I would use your starter as is, which sounds like it is quite healthy.
great video! I will try this coming week! i have a question for large quantities how do you work the sourdough starter?
I feed 1:2:2. You can use more or less starter in a recipe. Less starter means longer for sourdough to proof. What exactly do you mean by 'large' quantities?
@@rontressler647 thank you so much for your quick reply. In reference to by large quantities, let say if you have to make 20 or more pieces of bread, just curious !
It’s normally 15-25% of the flour weight, 20% being the standard. Quantity also depends on ambient and dough temperatures and length of bulk fermentation. I bulk overnight, not in the summer, and use 10-15% starter.
Thank you so much.
@@rontressler647also ,where can I find the different kinds of flour,🤔
HI, RON...You mentioned that you just love sourdough bread! I do too, and have tried many recipes, but none of them is anything to write home about as far as flavor is concerned! Just wondering if you tried many recipes before settling on this particular one, as I'm guessing it's fantastic!?? 😃
Yes, I first started making bread the traditional method; instant yeast, kneading, two rises, etc. Then, I experimented with the 'no knead' method, still using instant yeast. Finally, I began experimenting with sourdough starter. If you look at some of my older videos, and compare them to recent videos, you'll see my method has evolved. Currently, the MIX -- WAIT -- BAKE method consistently produces perfect sourdough bread. Thanks for watching the video.
@@rontressler647 I am aware that varying the amount of Starter in a recipe can have quite an impact on the Flavour of the bread, as well as the many combinations of different flours, baking temperature, etc.....I should have mentioned this in my initial message to you, because, to me, flavor is very important, next to the degree of nutrition it supplies to the body in keeping us healthy. Thank you very much for your kind reply, Ron!
@@rontressler647 hi
I'm J-9. I'm 70ish. Gonna attempt making your recipe / bread for first time ever 🌹 what is starter recipe and is it easy 🤔
Thanks in advance
Respectively
J-9
@@Tupelo_Honey77 I have a TH-cam video on my channel demonstrating how to make sourdough starter. I hope you watch it.
I would love to make sourdough just like you. Can you coach me?
Absolutely I can coach you. Do you have a sourdough starter?
Here from the SD FB group you shared this video. Your recipe sounds just like mine except I use a half rye and half whole wheat starter. I didn't catch the type of flour you use in your bulk fermentation? Am I correct in assuming that it's all-purpose flour?
The flour I use in the dough is bread flour.
@@rontressler647 thank you for answering my question!
I think he mentioned AP flour in the starter feed mix.
Ron - can you tell me where you get your shower caps and your bread sling?
I ordered the shower caps from John Kirkwood at profoodhomemade.com. He has a few different types, and they come from Europe, so it takes a while for them to arrive. I purchased the Breadsling directly from the company, Breadsling.com. Thanks for watching my TH-cam videos.
@@rontressler647 thank you!
I didn’t see in the video how long of a rise after last coil fold.
After the last coil fold, I let the dough rise 30% - 40%, or about 1/3 in volume. Thanks for watching.
I was wondering the same thing. I think he finished bulk ferment in the fridge after the last coil fold.
@@Rob_430 All bulk ferment is done on the kitchen counter. After shaping, the sourdough is placed in the fridge for 1-3 days for cold fermentation to develop flavor.
How can you make a diy proofer box ? They are very expensive to buy
I did buy one, and as I remember it cost about $150. I know some people with much more talent than me have made their own.
Ron where do you buy your flour?? And do u buy large quality?
@@bonniecooper4546 I buy 25 lb bags milled by Lehi Mills in Utah, from Costco.
Why do you keep your flour in the freezer and not just in the refrigerator? If you bake daily, you will exhaust that flour fairly quickly.
My flour used for mixing the sourdough is kept in ice cream tubs in a kitchen cabinet. The flour I use to feed my starter (which I keep in the freezer) consists of 1/3 rye flour, 1/3 whole wheat flour, 1/3 all purpose flour. The 1/3 whole wheat flour, is freshly ground flour that I grind myself, and I keep it in the freezer to maintain its freshness. Thanks for watching the video.
@@rontressler647 I got that but my question was why the freezer and not the refrigerator? You can keep the freshly ground flour for your starter in the refrigerator, it will keep fresh just as well. The freezer can give that off-smell… Thanks.
@@cachi-7878 I grind my own whole wheat flour. I freeze it before grinding to keep it from overheating, and to maintain the freshness.
Ron, what flour mill do you prefer to retain nutrition of flour? I know if not used immediately to put in freezer. I'm just realizing I would like to grind my own.
@@kerryrobertson5672 when you freeze it and then take it out to grind, doesn’t the condensation gum up your stone? I thought about doing this as well but I was discouraged by the people at Mockmill from doing so for this reason.
Where is your ingredient list??
My 2-LOAF RECIPE is 900 gr flour, 600 gr water, 200 gr sourdough starter, 20 gr salt. 450' 30 minutes in dutch oven with lid on, followed by 400' for 10-12 minute without lid, until internal temperature of the bread reaches 200'+.