Sourdough bread. An endless search for stunning loaves. | by JoyRideCoffee
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- เผยแพร่เมื่อ 5 ก.พ. 2025
- Sourdough Bread. An endless search for stunning loaves. I can't stop. What stage are you in?
On Saturday I had time and I decided to make a special bread. I received (as a gift) charcoal from Daniel Ion from the bakery Casa del Pan - Bucharest ( / casadelpan.ro - thank you Dan!) so I thought of a combination of two dough colors. One colored black with charcoal and another yellow with turmeric. This is the first time I use activated charcoal. Obviously I wanted a lighter loaf with open and lacy crumb. This desire made me put too much water even though I used for the first time this Italian flour dedicated to pizza & foccacia. I got a wet dough that I still managed to save during the process. With the price of blackening a good part of the yellow dough. I wanted to make two loaves, one to give as a gift to a friend, otherwise I would have chosen to put the doughs together at the end of the bulk.
I hope to inspire you with future breads.
For dough #1:
325g flour Molino Grassi for pizza & focaccia (12% protein content)
280g water
7.5g salt
4-5g charcoal
For dough #2:
325g flour Molino Grassi for pizza & focaccia (12% protein content)
280g water
7.5g salt
4-5g turmeric
Method:
Autolyse both 1 hour; mix with starter and then rest for 30 minutes; mixing with salt and then rest for 30 minutes; strong fold for both doughs and rest 30 minutes; laminate toghether then move it to clean pyrex dish. total bulk fermentation 7h and 30 mins at 22 deg. C (3 folds were needed, I made them every hour after I moved them to the pyrex dish) then shaping; rest in the fridge for 17h at 3-4 deg. C; I bake at 240deg. C with steam for 10 minutes and then 30min at 210deg. C without steam.
If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!
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Inspired by:
Trevor Jay Wilson: / trevorjaywilson
Kristen (fullproofbaking): / fullproofbaking
Claudio Perrando: claudio-perran...
Truly a masterpiece.
Absolutely amazing loaves!
Bravo maestro!!!
The necessity of a light touch in handling high hydration doughs is perfectly demonstrated in your video. This was such a relaxing, instructive and satisfying presentation!
Wow! Looks so beautiful!
Enjoyed your video immensely ! So happy the music was calming and introspective. I like to be in the kitchen for quiet time and inner peace
You make some of the nicest looking sourdough loaves out there!
I love the ending shot of marvelous crumb with the soft gentle snow falling! Mesmerizing, to say the least!
Impressive. Always enjoy your videos.
Such a beautiful work of art ❤️
awesome ! the open crumb is always so beautiful !
Awesome video and inspiring bread making as usual!!!
Smoker’s lungs? Nahh looks amazing 😄👌🏼
Uma obra de arte.
Parabéns.
Gorgeous
STUNNING 🤩😍
Amazing, inspiring video as always...Bread art at its finest :)
Stunning
wow....literally perfect.
Beautiful!!
Great looking loaf! What you could probably do to not mixing the colours too much is to keep the 2 doughs separately bulk proofing until shaping. You just fold one onto another and shape it using your regular fold & roll method. I've done it a few times and I got good color isolation.
Ah, and after reading Open Crumb Mastery from Trevor J. Wilson, one of the things when you are too high in hydration, you could do a light and short round pre-shape before shaping to get extra tension.
Fantastic
Awesome bread the result is amazing for a 86% hydration with a 12% protein flour!
Looks amazing, I will try something like this as well in a few days!
Beautiful
Wow ! Looked fab 😍 👌 turmeric is supposed to be antibacterial (standard hot milk, ghee and turmeric for cough as kids) and still the bread wasn't affected at all ! Your starter and kneading are the magic 🌟🌟 thank you 🌺🌺🌺🌹🌺🌹
Man... you are a truly artist. I've been learning a lot from your videos. Best regards from Brasil
I've done this load in the past. It is a nice color mix. While you mentioned that the result was not the pattern you wished for, I would say that it did turn out also very interesting, wth specks of yellow in a black canvas. Great loaf!
I made it thanks for idea
Today was bread day and during the weighing out I had a thought of using charcoal to create a really dark loaf. I'd never seem any mention of it before, so it's very odd to now see your video. I must try it!
thank you for the video and to God for the Net
Hi Joy i hope you are well and doing well. I just would like to thank you for the amazing bread recipes of your channel. Have you ever tried to makr rye bread?
Very beautiful loafs of bread! They came out spectacular! I wonder why there is more black than yellow when you mixed it 50/50. Very great baking!!
such a beautiful bread and what a great music! who is the artist of this song?
How on earth do you get that crumb always 😍 awesome video, and as always - love the scenery! We've also had snow here :) lovely
Very aesthetically appealing. Although, I would not recommend consuming activated charcoal, especially if someone is on medication.
How much starter did you use in this recipe?
May I ask how much starter did you use I could find it in the description
Yes, i would like to know as well, if it's possible...
I think it would be 65g because that’s the amount they use for all their other loafs
@@emmachip3567 thanks I'll give it a shot
Care e treaba cu carbunele? Cu turmericul mai inteleg,dar carbunele,ce rost are?
O wow, thought that the thumbnail is in nagative colours!🤯🤯🤯
What's the song in the background?🤔
Videos subtitulados en español please🙏
Somebody can tell me please, if I bake once a week how I can keep my starter strong. I Usually put my starter in the fridge . After one week , I feed my starter twice, before I bake the bread, but my bread doesn't rise well. Thank you in advance!
Uimitor. Cand vad ce iese din mainile tale simt frustrare. Am incercat absolut tot iar rezultatele sunt dezamagitoare. Mai am un singur lucru de facut asa ca vin cu o mare rugaminte. Ai putea sa-mi trimiti putin din maiaua ta? Acum este frig si mai mult ca sigur ca va rezista transportului. Platesc in avans toate costurile. Multumesc anticipat daca raspunsul este pozitiv. Ce am observat la maiaua mea este ca desi in volum creste f bine nu are in componenta bulele acelea de gaz pe care le vad la tine, la mine aproape ca nu se vad. Iar in aceasta perioada ajunge la maxim la mai mult de 12 ore de la hranire.
inb4 1 million