This is simply the most clear & precise explanation of sourdough bread making from start to finish without those confusing & fancy terms, thank you!!!👍🙏
Great content and presentation. Your teaching style fits my learning style perfectly. I found this at just the right point in my learning experience. Thank you for pointing me to the next level of my bread baking experience.
Dear Scott. I have to say, that I love your videos and your serious and knowledgeable approach to our profession. It gives me joy to see you work and explain your methods. I hope you will keep on doing these very instructive videos. Bakers greetings
You are the best, Scott! Please, if you could, share a video of how you make you brioche, too. I love brioche but I have a hard time getting the texture right. I like to mix the dough with some mature sourdough to enhance the flavour, keeping the dry yeast. My recent two attempts have been a bit too dense and heavy. Looking forward to your video, please.
I agree with jimmy. A few short videos from Scott has made my stack of bakery books redundant So helpful and generous. No paralysis with too much information . The image of the arithmetic on floured bench will last forever . Genius
Thank you for the great videos scott, in these videos it looks like when you take your pre-shaped loaf and get ready to shape it into your final shape, you're not flipping the loaves over first so the bottom is up when you start your final shaping. Not sure if I'm missing that in the video or this doesn't matter which is the top and bottom of the loaf.
@@theartisancrust8477 thank you so much for getting back to me scott, I've been baking handcrafted sourdough bread for several years now, even had my own bakery here in northern california. I never felt that I had complete control of the bread process even though I was producing beautiful handcrafted loaves everyday.I wish these videos were around when I first started out but bread is one of those skills that you never stop doing. I'm hoping to begin baking again professionally in the next few years.
I really learn a lot from your video. Thank you. I have one question - Do you prove the stiff levain at room temperature or in the refrigerator for 12 hrs?
Your videos are amazing, my only regret is why dont you add the recipe so people can practice along with you at their leisure. also I wish you will make more videos, because they are the best for people with big limitation knowledge to learn
what hydration is typical of you loaves? and are their diminishing return to hydration higher than 75%? I work with a Hobart Planetary in a hot tropical climate, can you offer some tips on achieving full gluten development while maintaining correct dough temp.Do planetaries take longer than spirals to achieve the same result? I know they produce more friction.
Hi Danni, Thanks for watching the video, I typically run about 68 - 70 % hydration in my dough's. At this level it gives you good crumb structure and you still will be able to work it on the bench reasonably well . Planetary mixers do not mix as efficiently as a spiral, you just need to know how your machine interacts with the dough, it will take longer and in turn add a greater amount of friction or heat to your dough that you will have to factor in when calculating your final dough temperature. Hope that's helpful!! Cheers, Scott
Hi Gianna, each machine is different you will need to do a test on your machine to check how much friction factor is . Mix your dough on first speed for 5 min them take temp Mix on second speed for 2 min then take the temp . Then divide the temperature difference by 2 and you have your friction factor for your machine for each min of mixing on second speed
Depend on how long you are doing your autolyse for. If you are leaving it at room temp some where between 18 and 21 degrees Celsius you might need to bulk prove it for longer or try proving it in a warmer spot
Hi Scott I have a question in regards bulk proofing. It is a tricky stage! So bulk proofing starts when the levain is added, isn’t it? Then the proofing temperatures vary. So I proof for 26 degrees for 4 hours or 28 for 3 hours is it correct? Thanks
![⭐ฮิตในTikTok!! ( มะมะมะหมูเด้ง MooDeng ) Ver. แดนซ์ ReMix BY [ ดีเจกิต รีมิกซ์ ]](http://i.ytimg.com/vi/4noyAoMa7bQ/mqdefault.jpg)
This is simply the most clear & precise explanation of sourdough bread making from start to finish without those confusing & fancy terms, thank you!!!👍🙏
Absolutely thank you for your kind sharing. I am impressed your baking. You are nature born as a professional. Can't thank enough.
Great content and presentation. Your teaching style fits my learning style perfectly. I found this at just the right point in my learning experience. Thank you for pointing me to the next level of my bread baking experience.
Best scientific explanation of this process on TH-cam!
I'm sorry you stopped making videos on your channel!
Dear Scott. I have to say, that I love your videos and your serious and knowledgeable approach to our profession. It gives me joy to see you work and explain your methods. I hope you will keep on doing these very instructive videos.
Bakers greetings
This is incredibly helpful! Thank you!
You are the best, Scott! Please, if you could, share a video of how you make you brioche, too. I love brioche but I have a hard time getting the texture right. I like to mix the dough with some mature sourdough to enhance the flavour, keeping the dry yeast. My recent two attempts have been a bit too dense and heavy. Looking forward to your video, please.
I agree with jimmy. A few short videos from Scott has made my stack of bakery books redundant So helpful and generous. No paralysis with too much information . The image of the arithmetic on floured bench will last forever . Genius
Thankyou so much for deep teaching about sourdough bread culture 🙂
i could make so many jokes bout putting the semolina in the koosh but this was a great video so ill keep them to myself lol
Thank you for the great videos scott, in these videos it looks like when you take your pre-shaped loaf and get ready to shape it into your final shape, you're not flipping the loaves over first so the bottom is up when you start your final shaping. Not sure if I'm missing that in the video or this doesn't matter which is the top and bottom of the loaf.
Hi Philip, I don't worry about which is the top and bottom, If it is moulded tight enough it will over come any faults that may occur.
@@theartisancrust8477 thank you so much for getting back to me scott, I've been baking handcrafted sourdough bread for several years now, even had my own bakery here in northern california. I never felt that I had complete control of the bread process even though I was producing beautiful handcrafted loaves everyday.I wish these videos were around when I first started out but bread is one of those skills that you never stop doing. I'm hoping to begin baking again professionally in the next few years.
i am your fan,you are magician.
You are the best!
Man knows what the fuck he is talking about.... Awesome
I really learn a lot from your video. Thank you. I have one question - Do you prove the stiff levain at room temperature or in the refrigerator for 12 hrs?
A H I prove the stiff levain at room temp
Your videos are amazing, my only regret is why dont you add the recipe so people can practice along with you at their leisure. also I wish you will make more videos, because they are the best for people with big limitation knowledge to learn
There is a recipe link in the above description to the video if you want to follow along
what hydration is typical of you loaves? and are their diminishing return to hydration higher than 75%? I work with a Hobart Planetary in a hot tropical climate, can you offer some tips on achieving full gluten development while maintaining correct dough temp.Do planetaries take longer than spirals to achieve the same result? I know they produce more friction.
Hi Danni, Thanks for watching the video, I typically run about 68 - 70 % hydration in my dough's. At this level it gives you good crumb structure and you still will be able to work it on the bench reasonably well . Planetary mixers do not mix as efficiently as a spiral, you just need to know how your machine interacts with the dough, it will take longer and in turn add a greater amount of friction or heat to your dough that you will have to factor in when calculating your final dough temperature. Hope that's helpful!! Cheers, Scott
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What would it be the friction on a kitchen aid for a sourdough!
Thanks
Hi Gianna, each machine is different you will need to do a test on your machine to check how much friction factor is .
Mix your dough on first speed for 5 min them take temp
Mix on second speed for 2 min then take the temp . Then divide the temperature difference by 2 and you have your friction factor for your machine for each min of mixing on second speed
The Artisan Crust
Thanks for your suggestion.
When you use the autolyse method how can you can calculate water temperature?
Thanks
Depend on how long you are doing your autolyse for. If you are leaving it at room temp some where between 18 and 21 degrees Celsius you might need to bulk prove it for longer or try proving it in a warmer spot
The Artisan Crust thanks
Hi Scott I have a question in regards bulk proofing.
It is a tricky stage!
So bulk proofing starts when the levain is added, isn’t it?
Then the proofing temperatures vary.
So I proof for 26 degrees for 4 hours or 28 for 3 hours is it correct? Thanks
Baker's flour= Bread flour?
First