Open Crumb Sourdough Using A Stand Mixer || bulk fermentation cheat sheet in description 🍞
ฝัง
- เผยแพร่เมื่อ 17 มิ.ย. 2021
- Hello!
Thanks for stopping by 🙆🏻♀️
I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials.
If you find joy in touching your dough and don’t mind mess, well, then good for you 👍🏻
But if you prefer a no-fuss and less mess way without compromising the end result, this recipe is for you!
See, I am impatient.
I work a mentally and emotionally demanding full time job, and when I make sourdough, I don’t like to fuss over them.
Normally, I try maximising my yield for each batch by making 4-6 (sometimes 8!) loaves of sourdough, because making 1 or 10 loaves to me personally takes the same amount of preparation and effort.
Anyway, here’s the recipe.
Enjoy!
Ingredients:
300g Bob’s Artisan Bread Flour (or any high protein bread flour, at least 12-13% protein)
65g sourdough starter (tripled, use at peak)
233g water (room temperature)
6g Pink Himalayan Salt (or regular salt)
Method:
1. Mix flour and water, let it to autolyse (fancy word for hydrate) for 30 minutes
2. Add sourdough starter, mix, wait 15 minutes (I sometimes add salt together with sourdough starter when I am not in the mood and still get great results)
3. Add salt, mix, wait 15 minutes
4. Transfer to a bulking dish, and let dough rest for about 15 - 20 minutes before starting the first coil fold
5. Coil fold x 1
6. Coil fold x 2
7. Coil fold x 3
8. Coil fold x 4 - skip this step if your dough is strong
9. Leave to bulk
10. Total bulk 4 hours at 28C
11. Final shape
12. Cold retard overnight at 3C - make sure your fridge temperature no more than 3C!
13. Preheat oven at 250C, fan mode, for 1 hour (you want your oven nice and hot)
14. Bake at 250C, fan mode, for 35 minutes, lid close
15. And 250C, fan mode, for 5 minutes, lid off
16. Let bread cool completely before cutting, at least 1 hour
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#sourdough #opencrumb #sourdoughforbeginner
Notes:
* Always begin with a strong and healthy starter.
* Make sure your dough has increased 50% in size.
* As beginners, I know it is very hard to determine if your dough has finished its bulk fermentation based on the look and feel, due to the lack of experience. I know that feeling very well, because I was once that lost, clueless beginner myself.
After tinkering with sourdough for about a year, I have come up with a rough timing guide for bulk fermentation based on room/kitchen temperature, well, sort of like a cheat sheet, so you can get the hang of sourdough bread making and get good results every time.
* Remember, bulk fermentation starts when sourdough starter is mixed into the dough.
Hope this helps!
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23C = 6 1/2 hours
24C = 6 hours
25C = 5 1/2 hours
26C = 5 hours
27C = 4 1/2 hours
28C = 4 hours
29C = 3 1/2 hours
30C = 3 hours
31C = 2 1/2 hours
Don’t forget to hit like, subscribe & share! ✨
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Instagram:
Personal // / puterijessica
Soap Making // / thesoapproject
Sourdough // / thefoodprojectmy
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Equipment Used:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
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Music Credits:
Music by frumhere - the broken heart gang - thmatc.co/?l=23888EC7
Intro Music:
Music: Intro
Musician: Jeff Kaale
Best tutorial ever!!!!! Especially for sourdough noobs and serial-sourdough-failed-bakers such as myself! Got my first open crumb from this tutorial and recipe that Jess painstakingly tweaked and crafted! ♥️♥️♥️♥️♥️
Thank you Kim ♥️ I am super happy for you!!! 😘😘😘
Thank you for sharing
Your cats are beautiful
Thanks so much for AMAZING video!!! Great job🤗⚘️
This is so ASMR therapy!
Waaaaa thank you ♥️♥️♥️
👍👍👍👍👍Thank you for detailed tips and explanation🙏🏻🙏🏻🙏🏻
Thank you! ♥️
Wonderful video!! Gorgeous crumb!!👏🏻🥖☺️
Thank you so much! Hope you enjoyed the video ♥️♥️♥️
Thank you
Nice
Very nicely done. The only thing I would add is to skip the plastic lining on the banneton and dust it with durum semolina, or rice flour. This will add a little more interest to the crust in terms of crunch and flavour. Sometimes I use whole rye flour or wheat bran for a more rustic finish.
There is a danger with home baking that we try to emulate the perfect presentation of a machine made loaf. That is too our detriment.
Ahhhhh thank you so much for the wonderful suggestion! I will definitely try it
@@JessicaChongJhingoree Your kind.
I don't usually comment of peoples bakes, but your vlog popped up on the algorithm and it looked good so I watched it.
I forgot to say, "And rice flour gives a nice nutty finish when used for dusting too." I use brown rice flour, but white rice flour is good also.
Good baking to you.
@@kevinu.k.7042 I will also give brown rice flour a try too! Thank you so much for recommending! ❤
ABSOLUTELY 👍🙏💯🇺🇸
Thanks for the great video and cheat sheet. A friend just gave me a Kitchen-Aid Artisan mixer and I'm going to use it for the first time later today. This will really help. Peace
Hope everything goes well for you! Let me know how it goes ok?
@@JessicaChongJhingoree Just cut and ate a piece. Wonderful, Tastes great, good ear, nice blisters, decent crumb, not as open as yours. The next time I will mix longer after adding the salt. I only used the mixer for around 4 minutes after adding salt. A real treat using the mixer, thanks for the guidance!
@@bobboh1548 Yayyyy I’m so happy for you! ❤️ But not too long though, just as everything is mixed will do. Also, remember to let the dough rest for at least 15-20 minutes after transferring to the glass dish before starting the first coil fold. If you coil fold immediately, the gluten will break and the bread is ruined 😊
@@JessicaChongJhingoree Thanks Jessica, it's only 66 deg.(19c) in my kitchen. Even though I made a proofing box I still take the dough out for the coil folds. Summer will be here soon.
Well done. I "especially" like it because there is no "yakety yakking" going own which makes me .....auh.....zone out......lol
Thank you for watching! Hope you enjoyed the video 😊
Don’t be shy, do say hi 👋🏻
thanks for this! i've hand-mixed sourdough before, using the tartine method (baking in cast iron pot with lid, then removing lid), with good results. i recently got a bread machine that has a 5 hour artisan sourdough loaf cycle, that mixes and then rests during the cycle. do you think i'd be able to simply put the ingredients in the machine and let it go through its cycle overnight, and then bake the bread in the oven (instead of in the machine), using something like the tartine method? the catch is i would have to put in all my ingredients at the same time -- starter, flour, water, salt -- as opposed to in stages, as you describe above. thanks!
Hello! Thanks for stopping by! I have not personally tried entirely with a bread maker. I say why not give it a go? 😊 But be careful not to over mix the dough. Let me know how it goes ya!
When do u add inclusions? Do u laminate in after kneading from standmixer?
28°C is like 83°F. You must have a proofing cabinet or are doing this in the summer without AC.
Thank you for such an informative video! Would you mind sharing what you feed your starter on a regular basis? When you do your 1:5:5 ratio?
Hi Joan! Glad you find this video helpful. I usually feed my starter at this ratio due to the weather where I am, in order to buy time for myself. Alternatively, you can also feed your starter at 1:1:1 if you prefer, just make sure it has tripled when you about to use, and use it at its peak 😊
@@JessicaChongJhingoree I am in a tropical country also, and this ratio works for me as well. But, can you share what you feed? I.e., what type of flour? And, do you always stick to the same type of flour for feeding?
@@joanchristensen6142 I usually feed my starter with a specific flour I got from House Of Ingredients, it’s a type of high protein bread flour and my starter seemed to love it. But recently due mco, they didn’t have stock for the flour I usually use, so I tried other high protein bread flour and it seems to like it as well. I think any bread flour will do for starter. Just feed it until it gets healthy and strong. Mine usually peaks in 5 hours even with 1:5:5 feedings 😊
Hi Jessics, tks for the tutorial. How long is the fermemtation time after the 3rd coil fold. Tks agsin
Hi Ismail, thanks for stopping by. Bulk fermentation starts as soon as you add the sourdough starter 😊
Hi Jessica, thanks for sharing this video. Do you use baking stone underneath your SS baking container to bake this lovely sourdough? I was thinking of getting 2 sets of this SS baking food containers, so that I can save on time and electricity as I always bake 2 loaves. Do I really need a baking stone as I do not have one.
Hi Nicole! You don’t really need a baking stone underneath the stainless steel pans, but make sure your oven is really, really hot. I usually preheat my oven for an hour :)
@@JessicaChongJhingoree thanks for the speedy reply!
@@leenicole995 Let me know how it goes. Good luck Nicole ♥️
Very informative tutorial video😀. Can I know why you need to preheat your oven for 1 hr? I thought when you press preheat and set the temperature, once the oven reach that temperature, it will stop and only need 10 or more mins.
Hello! Thank you for stopping by. The reason is to make sure the oven is super, super hot, in order to create steam (mimicking the commercial ovens) to achieve good oven spring 😊
Hi. Is the final crumb damp or dry?
💛
If your bulk fermentation at 28 C is 4 hours, and between sourdough addition and final stretch and folds it is about 3 hours, does it mean you only leave it on the counter for 1 hour?
What was the temperature in the fridge?
Hi Jess. Is the bulk 4hrs is time after finished CF?
I'm a lil bit confuse. Because some videos said bulk time is start when add the starter.
Hi Timmy, you are right, bulk fermentation starts as soon as starter is mixed in.
@@JessicaChongJhingoree so..if i'm not mistaken, for this video the we leave to bulk for about 2hrs right? I wanna try make this
@@f.chourmain I will usually try to complete my folds early in the bulk, and leave the dough untouched for the remainder 2 hours correct 😊
@@JessicaChongJhingoree ok. Thank you. I'm still wait my starter to peak. Can't wait to make this
@@f.chourmain Good luck Timmy! ♥️
Hi will the dough become over-mixed if we use speed 3/4 on KA?
What I usually do is to use speed 1-2 to let the dough comes together, then a very brief speed 3-4 (I used to mix until the dough clear the sides of the bowl but these days, I’ll just let everything comes together, transfer to a glass dish and let the dough rest for 20-30 minutes untouched, after that I will start my coil folds, and you will see the dough gets smoother and stronger as you perform the second or third coil fold!)
Jessica for baking is it be possible to cover top with kitchen foil instead of metal cover?
Hi! You can try using a stainless steel bowl to cover also, or a dutch oven, because the purpose is to create steam in the oven for the crust. Some bakers do open bake in the oven using combinations of lava rocks and baking stones. Hope this helps :)
Dear Jessica, may i know the measurement of your baking vessel? Tq
Hi! Sorry for the late response. These are 8cm x 33cm stainless steel food prep containers 🙂
Thank you 🤗
At what speed and for long do you mix it? (Stand mixer)
Hi Karla! Thanks for stopping by. I generally use speed 1-2 on my stand mixer, just mix until everything is combined, and sometimes I go up till speed 4 and mix until the dough clears from the side of the bowl. But generally until the dough just combined is more than sufficient. Then when you transfer to your glass dish (bulking dish), let the dough rest for about 15 minutes (wash your dishes at this time, and you can start your first coil fold when you finished washing up) hehehe. That is how I generally time my first coil fold. Hope this helps 😊
@@JessicaChongJhingoree got it!! Thank you!! Will be trying this out on Saturday!
@@karlaclaudineochoa1195 Let me know how it goes ok? I really hope you get that open crumb! Just remember to use high protein bread flour that is at least 12-13% protein, and your starter has tripled, and use at its peak. I usually will do 2 feeds prior to making my breads (take out my starter from the fridge before going to bed Thursday night, feed once on Friday morning, and another time at night, I generally feed 1:5:5 because of the warm weather here but you can feed 1:1:1 if it’s cold), so I know it is strong and healthy. And also, bulk fermentation starts after you have mixed in the starter 😊 I’m super excited for you Karla! Good luck ♥️
@@JessicaChongJhingoree do you have an IG? I want to share you the result AFTER SEVERAL TRIAL AND ERRORS 🤣. (i misunderstood the “after 4 hours”. Thought it was after the last coil fold. When it was supposed to be after mixing the starter)
@@karlaclaudineochoa1195 Hi Karla! Yes I have! @thefoodprojectmy or @puterijessica. Oh noooo 😭 Yeah bulk fermentation starts once the starter has been mixed into the dough hahahaha. But that’s ok. Hope the process was alright for you? After you get the hang of it, it’s easy peasy 😊
What did you bake your bread in?
Hi Hui Ping! I am using these stainless steel food prep containers that you can find in restaurant supply shops, or even second hand stainless steel food equipment shops. There is a term for these, they are called the “Poor Man’a Dutch Oven” hehehe. For me I personally prefer these than the usual dutch oven because these are lightweight and can reduce kitchen accidents from happening 😀
@@JessicaChongJhingoree thanks for your prompt reply. Great idea! I find that my dutch oven is very heavy. By the way great video.
@@huipingkoh4253 You are most welcome! Yeah they are heavy and takes up a lot of space in the oven. With this stainless steel prep container, you can bake 2 loaves at a time! 😀
Can you please let me have the measurements of the containers? Thank you so much!
@@huipingkoh4253 The length (inner) is 30cm and the width (inner) is 15cm. Mine is by Steelcraft by Safico
I know everyone thinks it’s great about big voids in the high hydration bread, someone explain to me please, less bread to eat?
Crumb preference is really subjective :)
am I supposed to include the weight of my bowl with the weight you provide in the ingredients? I see you putting the ingredients in the bowl then weighing them??
Zero out the scale first before weighing the ingredients 😊
I used your ratios for flour, starter, water and salt, using 500 gm of flour, 102 gm starter, 388 gm water and 10 gm salt. But my dough is soupy! I would think the ratio should work...was I wrong?
What was your room temperature and how long did you bulk fermented the dough for may I ask? Also, is the flour you use at least 12-13% protein?
@@JessicaChongJhingoree room temp is about 26-27. Bread flour 13.3%. I autolysed for only 2 mins bc the starter had begun to deflate. But it more than tripled at peak. After adding the salt I let mixing at speed 3/4 on my Kitchen Aid. But it was soupy instead of smooth like what it looks like in your video. I ended up adding 2 tablespoons of flour to make the dough less soupy. Then put it in my glass dish. Had to do SF like 25 times then let it rest. Then did CF every 20 instead of 30 bc I was afraid the dough would end up in a big puddle! Just did the 3rd one but still not smooth.
Oops I meant autolysed for only 20 mins.
Oh nooooooo :( I think the starter has passed it’s peak, like you mentioned, began to deflate. Maybe in your next attempt, make a 300g batch first before attempting a larger one. I have experienced soupy dough before when I first started out and no matter how much flour I’ve added, the dough just won’t come together. Try to use your starter as it peaks, and if you see the starter has almost peaked but you are not quite ready yet, you can slow down your starter by either using freezer blocks or put the starter in the fridge for no more than 30 minutes (1 hour max) Also, after you transfer your dough into the glass dish, let it rest for about 15-20 minutes before starting the first coil fold. Try not to break the gluten (overwork the dough), as I’ve noticed with my previous experiences, once the gluten has broken, the bread won’t rise well and most likely flat.
20 minutes autolyse is more than sufficient :)
Kind of like the movie Titanic . . . . thought it would never end.
HAHAHAHAHA!!!!
Hi, thanks for sharing this sourdough process-making, but I highly doubt that you are using the shown ingredients (in the exact quantities), as I believe your bread is much larger….Using the amounts in the recipe, I get about half your loaf…unless is some optical illusion. But do correct me if I am wrong
It’s 600 grams of flour to have that amount of dough. Why, all of you, TH-cam, be honest for one moment? Share the secret.
Thank you for the fantastic video, recipe and notes. I followed the video step by step and got my first "open crumb" today (tagged you on insta).
Hi there! Thank you for stopping by and trying out the method. I’m so happy for you ♥️