Moin and Gluten Tag. Just wanted to share a couple of other videos that I recommend you to have a look at. The full process of baking sourdough, A-Z - my masterclass can be found here: th-cam.com/video/NMglhwp2lNs/w-d-xo.html In general, fermentation is king. Depending on your schedule I would suggest to use one of the methods that I show in this video. This is going to make your bread better. If you have questions feel free to reach out at any time. Cheers!
If you have an instantpot what about proofing in instantpot? I only saw some videos on youtube that seems like they are not using sourdough, the comment say to rise the bread in 15 minutes instead of 1 hour.... But my sourdough never proof in 1 hour. Even when I put it over the fireplace it takes 3 or more hours.
I spent over 20 years in Stuttgart and I usually heard people saying “Grüß Gottle” Everything there seems to have a “le” on the end or a “chen”( as in mädchen. But they tend to say “mädle”. For a foreigner it was pretty confusing! But no more confusing than for a German mastering English)
It is 2:00AM in New York and I have been watching videos all evening. I have learned more from this video than all combined. Too many "teachers" do not know how to explain things to novices , not even something as simple as what one is looking for when you poke the dough. Thank you for making this very clear. I learned more from this video than I have in all the others. Again, thank you. I will be looking forward to watching your other videos but for now ... my butt's going to bed!
Scouring is easier when you dip the blade in water. Great video topic. Thanks for all of your videos. They have helped me get the correct oven spring. Cheers!!
I found your method of putting a small abount of dough in a jar works well. From the shag time of the dough you put the dough in the jar. After your final shaping you leave the dough out an wait till the dough doubles in the jar then put it in the fridge for the next day. I tried this an ive never been so happy with my bread since. I thank you for shaing your idea.
Thank you ! As a new baker of sourdough I find putting my bread in the Refrigerator before my bake makes scoring so much easier. I live in Fla with a temp . of 78 indoors makes it almost impossible to score any loaf because of the heat . I have done both at least 12 hours in fridge. I also put in the fridge only 1 hour because it was proofed but getting the cold cool made it easier to score . All your points are right on Brother . Thank You 😊
As an American who just moved to Germany and is trying to make bread for the first time… this is exactly what I needed. Thank you 🙌🏻 The flour situation has been so confusing but I finally have a handle on it now
You are very genuine and thank you for your work. You ooze generosity and kindness, without being stupid. A rare occurrence! I am enjoying your videos very much. I am in the middle of England, baking for charity, and your vidéos are a great help. I am Swiss and would be very keen to know about your take on Rye - walnut - Pain Valaisan on sourdough - which would be very nutritious for people who live in the street. Thank you in advance if you have any advice. But not in a hurry of course. Good things take time. :)
Hi Catherine. Wow - you made my day. Thank you very much, those words a very nice to hear. That keeps me motivated. Also - kudos for working in a job like you and helping people, that's awesome! I can recommend this video, a Schwarzbrot, made with seeds. It is very nutritious bread: th-cam.com/video/cHwLBs9SRd4/w-d-xo.html. It's actually my personal favorite hehe. Pain Valaisan looks delicious. I made a similar version before: th-cam.com/video/nsyjVa5SSQI/w-d-xo.html. I will take note of your suggestion. Thank you.
I find it most simple to learn break up the entire bread-making process into MANY small parts. This way I manage to learn one or two helpful hints from almost any video clip. Thanks for making the videos.
Another great video! When we stayed in Suderbrarup, our Airbnb hostess told us that we must learn to say "Moin!", cheerful tone & all. She even practiced it with me! I figured out that if that was all you said, Northern Germans we're perfectly happy, because they're didn't seem huge on conversation with strangers anyway. 😁
Hi. Another method I have used is put the unscored bread in the oven for 5 or 10 minute, then score the slightly risen crust and the continue to bake it.
I LOVE YOUR SPIRIT...IT’S CONTAGIOUS!!!!!! MOIN, it always seems to be Moin, no matter where you are in the world! Thank you for being and extraordinary BREAD human being and GENTILE Teacher...I feel dough requires this. 😘
great pointers. as usual, leave it to the Germans to engineer bread to perfection. I never made bread or baked prior to 2020. With no where to go, I started making bread watching videos. This one helped a lot, I was not getting a good rise or air pockets. This is great stuff. Thanks!
New Subscriber! Great information and tips! I used to bake 4 loaves of bread, Cinnamon-Raisin & White bread, everyday. I haven't baked bread since my children grew up & on their own.....that was when I was in my mid 30's. Now.....I am getting back into French Pastries & Cardamom Raisin breads like my grandma made. I've been looking for channels that will help me perfect my technique. Your channel clear, concise, informative, and humorous.....a great combination. I never knew that bread making was such an "art".....a great art. Thank you, for teaching us all, to be better "bakers" and our own "Pastry Chefs"! God bless you in all your endeavors!
Danke for taking the time to look at my sourdough, I did use a probe, but next time will exstend the fermentation time. Although, it did come out with a excellent crumb . I used a 75 percent hydration
You are most welcome. In general, proofing/fermenting shorter than too much is advised :-). But for the perfect bread, you need to hit that sweet spot!
OMG I finally got oven spring! Thank you so much for this video! I started making sourdough bread to replace the store bought for my husband and son - I am GF so I can't eat this stuff. My sourdough was going well and my bread was coming out good but it was denser than I have seen and then I had a couple of baguettes just not rise much at all in the oven. So I started really delving into the details - and that's where the oven spring is! So I did the bulk ferment like you said, making sure to not over ferment, the first shaping with 20 minutes of rest, and the final shape. Then in the frig for 18 hours. Pre-heated the oven an hour, but was unsure when to take the dough out. I found a blog about this - The Fresh Loaf - but the advice wasn't definitive. But several commenters talked about a book called Bread, so with the advice from Hamelman (haven't read the book, just saw his name in the blog) I decided bring it out a while before putting in the oven - for about an hour and a half before it went in the oven. It looked kinda flat. I thought to myself this will never rise, I am so disappointed, but what else was I gonna do, throw it out? So I put it in the oven at 480 degrees for 10 minutes (per the blog) and then reduced it to 425. When I came back to reduce the heat, low and behold, the loaves had sprung up! But it wasn't until hours later when I cut it that I saw all of those lovely air pockets and open crumb! We were all so excited and my son said it tasted great! Thank you so much for all of the detail here in your video - it actually can be kinda hard to find this instruction. We are now talking about upgrading our equipment so that I can get the perfect crust and even more spring!
Moin Kate. Thanks for sharing your journey. Awesome! I agree, understanding the details matters. Every setup is unique :-). Glad you have better oven spring now. So satisfying, right? Cheers!
@@makinbacongreasyagain968 And further more, not for you because you are an asshole, but for others that might read this, going GF is not just recommended for Celiac Disease. I am medically diagnosed with IBS and a GF diet was recommended by my doctor. IBS symptoms can be greatly ameliorated by a GF diet because it is high in soluble fiber. Wheat is high in insoluble fiber, very hard to digest.
My new favourite youtube channel! Jut followed your methods after baking every famous sourdough recipes to varied success, and had my best loaf with your tips!
Thank you so much!!!! I've watched all your videos and have followed closely and feel super confident now about my second bread I'm about to bake tomorrow.... for the second time... wow not perfect but sooooooo close and actually deliciously edible!!!!!!!! So much gratitude! And really imagining how much wasted flour, ferments, bakes and breads without these videos!!!
This is great information! Thanks so much! My problem has been over-proofing. Your instructions will help me overcome that. And please...no reason to apologize for your English, which is infinitely better than my German.
@@the_bread_code P.S. Your Google Sheet is *really* useful. I'm bulk fermenting at 26-29c. According to your table, the entire bulk fermentation at that temperature with 20% inoculation should take around 2:40. I'd been going closer to four hours, based on info from other sources. Thus, my over-proofing issue. Once again, Vielen Dank!
Amazing information about proofing and oven spring. I use my Romatopf to bake my bread. I have had this for so long, it has “made in west Germany” moulded into it. I think you’ve shown me why my oven spring is not always the best. Danke.
Moin and Gluten Tag Sheldon Lipschitz, you are most welcome! Römertopf works great too. I mostly bake on a stone, I love it. Sharing the link here just in case: th-cam.com/video/-iHm0XPAmbQ/w-d-xo.html. Feel free to reach out with more questions! Happy baking.
Yeah u are really correct about protein %, especially with whole wheat! I used a different brand of wheat flour and it was lower than before... I used the same hydration and of course it came out more flat! Always better to start with lower hydration, and can always add water after!
Moin Harley. Oh yes - so true. I fully agree. I like to test every flour in terms of hydration potential. That way it's much less headache when setting up a dough. Happy baking!
Sometimes the stars align and you click on a video that teaches you exactly what you need to learn. This 19 minute video did just that! It has taught me more about proofing than I've learned in the last two years of baking bread. Now, I am going to put my new knowledge to practice! thank you for this video; I've subscribed and am looking forward to watching your other videos. P.S. My husband's family is from the north "Bremen" DO you know any Baurmeisters or Gassman? Danke
Moin to you too. My ancestors are from Itzehoe, so they probably said the same thing. Just wondering about the finger poke test, it seems too subjective. I wonder if there's a more objective way to know.
I enjoyed very much your video. The direct method, leaving everything at room temperature takes a lot of skill. The second method with the cold overnight fermentation is almost bulletproof if you don't over bulk ferment in the first place.I am at 24C in my kitchen that means I can almost do it by time 4 hours bulk and and 1 to 2 hours in the Bannetton than 6 to 24 in the fridge
Moin Sonny. Awesome. Thanks a lot for the comment! Now - those 6 to 24 hours. How do you determine how much you would ferment in the fridge? Is this something that is different from dough to dough?
@@the_bread_code My kitchen is at 24C. I use a 15% inoculation. My fridge is cold, probably about 2° C. So the yeast activity becomes very slow. So it is my convenience when it comes out of the fridge and gets baked. I use the same Benetton and the same dough weight every time. So the only equalizing factor I really have is from the time it goes into the Benetton until the time I put it in the fridge. That is generally the only thing that I vary. I generally wait till I get about a 20% rise in the Benetton before it goes into the fridge. There are many procedures that work this is just mine to try to maintain consistency.
Nice, thanks! Just realized I might have been slightly under fermenting my dough. Tip: wait 10 minutes before you do the stitching, the dough will be a bit stretchier and stickier.
That was very interesting!!! I’m probably 6 or seven sour dough loaves in on my learning curve. I have not achieved a good ear yet, I think this video explains my area of trouble, the proofing! I think I want to employ the hybrid method, some proofing in the banaton and then in the fridge overnight. I need to get the finger test down! I would love to see you do a video on bread that you have milled at home. I’m thinking about getting a Mock Mill. Klaus
Great video! you are very skilled and fun to watch. I get a big spring. My bread is good. But I do not get the size of bubbles you get ! (BUBBLE ENVY!!!!) So I am experimenting with different things to get it. I actually use a very similar timeline to you. But I do not use as high of hydration. When I have been up around 80% the bread does not get anywhere near the oven spring I am used to getting. Thanks for the great video!
Moin qwarlock Z, thanks for the comment! I'd say 33% of the bubbles is fermentation on time, 33% the technique and 33% the water level. The last 1% is well, luck haha. I recommend to first test your flours % water percentage: th-cam.com/video/s1gM_jziXcI/w-d-xo.html and then make sure you add a lot of strength to your dough: th-cam.com/video/wHL44ONu3so/w-d-xo.html. You are most welcome. I should make a video on this too, how to get a more open crumb.
@@the_bread_code Thank you so much for the reply and for the advice! I will try and experiment! I have you on my watch list and will learn more cool techniques. Def this is a learning experience!
It’s really not that hard. To do it at an expert level yes. But even slightly over or under proofed still tastes amazing. It’s satisfying making your own bread.
Moin TJ. Awesome, you are most welcome. I recommend to watch this video on fermentation: th-cam.com/video/nIOPCeLPqrM/w-d-xo.html. It really explains a lot! Happy baking.
Moin!. This is the second video I have watched and enjoyed them both!! What I would find helpful is a time schedule. For example, it would be helpful to know the temperature of the room, what time of day you fed your starter, what time of day the starter hit its peak, the hydration % you are using, what time of day you autolyse, what time you incorporated the starter, time marks each time you roll and fold, time mark for when you shape the dough, time you start proofing, end proofing, and finally, what time you put it in your oven. As a beginner, I am struggling with timings. I realize there are many variables that will affect a schedule, but it would be helpful to see a time schedule so a beginner can have a good idea of what a baking schedule looks like. Ideally, two schedules would be helpful. One schedule for a same-day bake and another for a two-day bake where you proof in the refrigerator overnight.
Moin Sean. Thanks for the excellent comment and suggestion. I have one video covering the whole process from start to finish: th-cam.com/video/NMglhwp2lNs/w-d-xo.html. Hope this works. But yes, different schedules would be excellent :-).
Thank you for your video, I usually use the the second proofing method, but I would wonder the dough after long hours in the fridge, the temperature of the dough will so cold, the core part of the dough may be about 4 to 6 degree, if we directly put it in the oven, I don't know how the cold dough would expand easily under hot temperature, I would think let the dough rest for say 30 min to one hour before putting in oven until the dough's temperature get higher, it will expand easily for creating more open crumb, I don't know am I right, please comment.
Guten Tag :) Thank you for your videos, can't believe I'm binge-watching bread videos! Could I please ask if you could do a video specifically about the use of spelt flour? It's a flour that even many good bakers are not familiar with and cannot give much advice about substituting/adjusting in ingredients, adjustment of kneading techniques and time, etc. Also a search on Google does not return much systematic information about spelt flour in baking, if at all. If a video is not possible, even some tips would be very much appreciated!
this is super super useful. I always only look at how big it grew, guess they are over fermentated and so was flat. Will use my magic finger nx time! 🤪
I failed 6 times by following other methods on TH-cam but didn't want to give up trying. Then I watched some of your videos few times before making the sourdough bread again. It came out very well (good looking) and with lots of air pockets in the bread but somehow the bread was a bit gooey/gummy inside. I used 255g strong flour (13% protein) plus 70g plain wholemeal flour and 70% of water which is 227.5g. And followed all your steps for proofing, it took 7 hours from adding the starter until it goes into the fridge for over night proofing. The next morning I put the dough in the freezer for 45 mints, pre heat my oven for 30 mints at 250 C degree (max with my oven) with fan on (there is no choice for me to turn the fan off). The cooker I used was Lodge's Cast Iron 3.2 Quart Combo Cooker which should have the same effect of Dutch oven. Baked for 20mints then removed the lid. The dough sprang up beautifully, then I turned down the temperature to 230c for another 25mints until the the nice colour appeared. I also left the bread in the over for 20 mints after finishing baking. The bread had a thin crust on top but thick crust down the bottom (very hard to cut through but nice to chew). Are you able to give me some of your opinions for what I did wrong ? The gooey/gummy bread doesn't taste nice as the ones I bough from the bakery. I feel like to give up trying sourdough bread : (
Hey Family. Sorry to hear that. I think you need to make sure that your starter is a little more active. Please consider watching this full no-knead sourdough I made a while. Just to be 100% sure, you can knead a little at the start. It will become even better. th-cam.com/video/dl7crk2Nvj8/w-d-xo.html
Hi there fellow German! I am living in Colorado at 8000 feet and the altitude and dryness is killing my sourdough! I have really fast rises, followed by collapses. My dough over-proofs even in the fridge overnight. Low hydration dough is not so much an issue and my bread comes out great, but with higher hydration it gets trickier. All your tips are great, but a high and dry environment such as mine adds additional challenges. Any suggestions?
Less time or less starter will fix your over proofing problem. How active your starter is plays a big role too. My first starter was made from raisens and I could overnight in the fridge but now I made two new starters, one from fresh blueberries and one from fresh strawberries, both of which proof in 2 hours in the fridge. They also both give great oven spring. Trying a few different starters was a game changer for me.
Moin Anoushka - thanks for the great comment. Also - awesome that you are in Colorado, what an amazing place to be. Have been there myself! Dryness, could you use a pot to bulk ferment your dough? With a lid? I don't see how it could be so dry then? Definitely try the proofing method number 3) and 4) from this video. I feel that maybe your fridge is just warmer than mine. Could that be the case? Also try reducing the % of sourdough that you add, maybe 10% could work for you. I have a small video on the fermentation process, how to handle it: th-cam.com/video/nIOPCeLPqrM/w-d-xo.html. I hope this is helpful. Feel free to send me a picture of your dough over instagram. Happy to have a look.
You can also let the starter fall down considerably from its peak growth and that will buy you extra proofing time too. If you use active starter at its peak growth you can expect fast proofing which is not great for the overnighters amongst us.
Thank you so much! With you I went from alchemy to science. No more rigid recipes or equal timing in winter or summer. Making bread is now more lively and fun... and the bread is better!
I'd like to give you a tip: After "pinching" any dough seams closed, "pull" the dough ball back & forth on a non-flour surface. The friction will "meld" the seams together and make them invisible. And you won't need to add more flour, even with a stickier dough. The friction makes the dough more elastic and thus, proofs more evenly. This method creates a perfectly seamless ball that makes it easier to shape and then to score. I don't like sloppy seams. It is a technique my Finn grandma taught me when I was 15 yrs old, and I have used it ever since. The result is more professional looking, and makes the bread more beautiful with a cohesive appearance, thus much more appetizing and less dense in the breads appearance.
I’m at this stage now and having a hard time getting it right. Dough looks great and fluffy once I put it in the shaping bowl but when I put it in the ref to proof for about 12 hrs, the dough looses it’s fluffyness and becomes a bit flat. Will try room temp next time
I did watch your video a second time. What I'm finding is that when I put it in the fridge I could leave it for 24 or 36 hours no problem I would not be over proofed ..... my fridge is cold. Years ago I made sourdough and I bought a wine cooler that was set at 13C. And I developed procedures around the 13° see everything was very slow even the bulk was done at 13° C. Total time would be near two days. I also agree with you that is very difficult to use the poke test on high hydration dough. The poke test is a tool that is my opinion is not very reliable. Today a majority of you tubers are obsessed with 80% hydration. In the 70s I work for about a year just south of San Francisco and fell in love with sourdough. Do you know most of those bakeries we're about 70 to 72% hydration. Almost never went to 80. I personally like to stay at around 67% hydration for most bread flour but if I do put some whole wheat or rye then I do take it to around 72. Occasionally I do flirt with some 80° hydration's or even higher but you really do need a screaming hot oven.
Moin Sonny. Excellent points you mentioned. A low temperature fermented sourdough is amazing too. I feel I should also put this into a video sometime :-). I agree - people are obsessed with high hydrations, you can make amazing bread at the % you mentioned as well.
One suggestion if I may ask. Could you say degrees in F after you say them in C. SUNE does this and it’s so helpful to not lose focus having to stop the video in order to look it up. Thank you. I love both yours and Sune’s content. I’m thinking a few dozen videos more and I’ll be ready to give making my first Dutch oven sourdough bread a try.
Great video and very useful information as always. I owe all of my improvement in sourdough baking to you! My family is greateful 😆. One last question: do you have info on how to add the gluten to increase flour protein? Thank you again 🙏🏻
Moin Moyra. You are most welcome. Glad you enjoyed the video. You can buy vital wheat gluten online. Then I'd recommend to look at how much % protein your flour has. Let's say your flour has 10%, you could increase it to 14%. Just add 4 grams of gluten for every 100 grams of flour that you are using. That should roughly be fine. Happy baking.
Moin Rich. No worries. You can bake amazing bread without it too: th-cam.com/video/-iHm0XPAmbQ/w-d-xo.html. That's my default setup. It has made me some of my best breads so far!
Can a similar dough be made without sourdough starter? I just want to make a simple active dry yeast dough but with a high hydration. 80% or whatever it takes to get an open crumb.
Hi Garrett. Yes. But you will need to ferment over a long period of time. I would recommend you use 0.1% dry yeast or so. Make the fermentation very slow. Allow the dough to break down. You should be able to get there as well. The hydration % depends on your flour. I'd recommend to start with 65% and slowly try to work yourself up each bake.
@@the_bread_code I'm looking into just buying some wheat gluten that way i can use AP flour. Its been a bit hard to find bread flour. Do you recommend allowing to ferment in the fridge? Hard to find a good high hydration dough recipe that isnt sour dough
Garrett Serrato My absolute favorite is a mixed starter method of Steve Sullivan’s from Acme Bread in San Francisco. It starts with a walnut sized piece of old dough from previous bake, then builds on it in stages. It uses a small amount of yeast at one stage, but not sourdough (though that old dough - or pate fermentée - is a similar concept). It makes a wonderful bread. The best discussion (& the recipe) of it I know is here: www.thefreshloaf.com/node/25647/steve-sullivan039s-acme-bread-recipe. The actual recipe is in the book “Baking with Julia,” and a great video of Steve and Julia making several breads is on the PBS series of Baking with Julia if you’re a member of PBS, or a not-great copy of the video is on TH-cam (still worth watching). It’s called “Decorative Loaves - Steve Sullivan” (it’s a 2-parter) there. If you don’t have old dough, that first starter dough can be made a day or more ahead of time. Just look up “pate fermentée,” and you’ll see a whole new world of making bread that’s not sourdough.
What is the name of the special cast iron Dutch oven I’ve seen you use that has a wheat frond design on top and special handles? Who is the manufacturer please? Love your videos, information & presentation! Thank you.
Moin Palma. Like Leo said. But - I actually bake most of my bread like this, no expensive tools required: th-cam.com/video/-iHm0XPAmbQ/w-d-xo.html.. It's a great product though. Happy baking.
At almost $ 300 US that is one expensive dutch oven. I guess I stick with my Lodge pan (at $ 45.00 us). I know there are a bunch of manufacturers making artisan cast iron with very high prices. Not sure they do any better than an old used pan or a new pan like from Lodge.
Moin yoshie - I use whatever flour I have haha. I have a jar where I put all my waste flour, typically I use this. Maybe I should consider using the same I use for the dough. I have not noticed a big difference. Happy baking.
Moin from UK, another bread, another fail - BUT, I’m definitely learning soo much. For instance I have just noticed that our fridge actually has a temperature dial which I’ve never noticed before - it was set to 8°C. Sadly, this realisation came too late for my current attempt, following your sourdough master class (again. I feel like ground hog day...). Anyway, should I set the temperature to 6° or 4°C?? I know you mentioned both in this video but what fridge temperature should I aim for if wanting to use method #3? Tomorrow is Wednesday morning. So it will be THE DAY to start the no-knead process, since this time I’ll try touching the dough as little as possible so it’s not my handling screwing things up too much. Would be great to know what you think about the perrrfect fridge temperature by Friday morning when it will be fridge time for Mr. Dough. Now please excuse me, I have to go buy some oven and fridge thermostats....
Moin Carlos. Excellent question! That's called "Challenger Bradpan". But by default I just use my home oven with a small steaming setup. It works great and made me my best breads so far. Happy baking.
I noticed you didn’t get a reply, but as I’ve watched many of his videos, this is what he does. Straight from the refrigerator, scoring it, spraying it with some water, then straight to the oven. With no time delay. I hope this helps.
But Moin Moin sounds much cuter than only one Moin, only this way no one will think I'm local... Didn't know the freezer technique. Definitely have to try this. Now that I finally have a holder for my blade, do you think it's crucial to score very deep or that the angle is more important than the depth? Thanks!
Moin SunoftheCakes, Well, you have a point haha. Our answer to Moin Moin is just Moin 😡. Regarding your question - I'd say the depth is more important. The angle too, if you want to get that beautiful ear. Happy baking!
Great video! Did you know that "moi" is the most common greeting in Finland? Among swedish speaking finns like myself, it's also common to use "moin", exactly as you do here. I thought you had learnt it here when I first heard you say that, so interesting to hear that you use it in Germany too!
My maternal grandparents immigrated to America from Helsinki, Finland in 1927. My grandma always talked in her native Finn tongue but knew English exceptionally well. I miss hearing her say those words like "Kiito", etc., and her Finn cuss words when she'd get mad at grandpa....lol. Gosh I miss her and the baking smells of her house.
@@the_bread_code ...actually, I just found out that most of the European nations....Finland, Sweden, Germany, etc., do share a "Baltic" ancestry. My maternal grandparents immigrated from Helsinki, Finland in 1927, when grandma was 10, grandpa was 14. And boy, could she bake Finnish Sweet Cardamom Bread & Paistie. Grandma still spoke her native tongue even though she knew English extremely well. She taught me a lot of Finn.....I miss her.
Hi! Firstly, your channel is a bible for my sourdough baking and you rock! Secondly, Don’t you feel the freezer technique created two layers of very contrast dough stiffnesses? The loaf still has amazing oven spring, but I cant see the “yield” part of the ear. Also, year after the video, what technique do you mostly use now when baking wheat sourdough?
I have tried 3 loafs so far into my sour dough journey . My loaves are horrid . Dense , heavy , thick crust . I am binge watching your videos , so hoping to learn from you .
Moin! I love your classes!!! You are the best teacher ! Your duch oven is beautiful May you let us know where to buy one like yours? Warm regards from Houston Texas!😘😘😘
Moin Cleopatra. It's called "The Challenger Bread Pan". You can use "TheBreadCode" as coupon code, you get 10% off and support me 😎. But you can also definitely just bake like this: th-cam.com/video/-iHm0XPAmbQ/w-d-xo.html. You will have similar results and it is way cheaper :-)
Thank you for this video, will give it another try! My first attempt I proofed at room temp for 11hrs but still under, dent recovered quickly but I lost patience so baked it anyway...will the hybrid method make it better? Is my starter not strong enough(passed the water float test)? Or perhaps not enough hydration? Thxx
Try to bulk ferment on time. I can recommend you to check out my full video here: th-cam.com/video/NMglhwp2lNs/w-d-xo.html. Hybrid is great to make the schedule work for you.
Thanks for this very informative video. I'm not getting a good oven spring and I think its due to my starter being too sour. What ratio do you recommend to correct this? I've been doing 1:2:2 and recently I combined during feeding whole wheat flour and some rye. Maybe that's what made it too sour? Thanks again!
Moin Nancy. I'd recommend a 1:5:5 ratio. Then wait until that doubled in size, then use it for your dough. That should do the trick. You can also do 1:10:10. Should work as well :-).
NIce video, thanks! I have a question regarding diastatic malt. Would it speed up the maturation process? How much should be used? I'm looking for a sourdough bread recipe that's done in a single day, so mixing in the morning and baking in the evening.
Moin losFondos - excellent question, thanks. Yes - it would speed up the process as you first have sugars, which will increase the whole process. That way your dough will inflate faster. But - you can also just do it without it, same day too. I am in fact working on exactly such a recipe currently. I'll share another version, with a little bit of dry yeast here: th-cam.com/video/0kFYyj3WKpE/w-d-xo.html. Stay tuned :-).
@@the_bread_code Thanks, I think I'll make two doughs, one without malt and one with 0.5% malt and mature them side by side just to see if there is any difference. Grüße aus'm Pott!
Commenting from Lake County, Florida: can we use these same techniques for forming baguettes? And since baguettes are smaller amounts of dough, what tips can you suggest for bulk fermenting the portions all in one large batch instead of bulk fermenting the portions separately as you suggest in some of your other videos?
Also, can you suggest anything for making a baguette that has an open crumb? In this case, I'm guessing maybe i'll have to bulk ferment the loaves separately as you suggest in other videos.
AND i wanted to add that I have a "baguette" pan (perforated baguette pan). I made a recipe a few days ago with some success, but i think it may have over fermented too much before shaping and proofing. The dough flattened a lot and was hard to work with during shaping, it was very sticky. It's warm here in florida, but I proof/ferment at our room temperature that is about 76'F (25'C)
ONE MORE comment: THANK YOU! for sharing information about autolysis.I had not known this previously! I used a lot of recipes revolving around King Aurthur's AP flour. But now I am looking to use the "baker's percentage" to produce better sourdough loaves. I know most of my failures are attributed to over fermentation (I fall asleep or get busy when i should be "stretch and folding"). I keep trying, though! Thank you for your videos
Moin Jackie. Thanks for the comment. Yes, for baguettes you would need to bulk ferment all together. Then you need to preshape your dough balls before shaping. It's the same principle, just a little harder than proofing in a banneton. You need a linen where you place the baguettes inside. Lifting them to the oven has always been a hassle for me. I recommend a piece of cardboard, then a pizza peel with parchment paper. Slide it onto your baking stone. It takes some practice. And in your case, since you have the perforated baguette pan, you have to use a little more flour on the perforated baguette pan. The one thing not so good about them is, that they are not preheated. This way the crust from the bottom is not as good im comparison to baking them directly on the stone. Just keep practicing! Feel free to send over some pictures of your baguettes too, happy to have a look. Cheers.
Watching your videos has improved my sourdough results so much! I have a question on hybrid proofing: Can I proof in the fridge first (e.g. overnight) and then take it out (in the morning) and continue to proof at room temperature? The reason I ask is that, a few times, I've started making my sourdough a bit late in the day, so by the time it's got to the proofing stage, I've needed to go to bed. 😅 So I'm wondering if there are downsides to doing it in this order. And whether the finger poke test will work the next day, once the dough is back at room temperature again? Thanks a lot! ☺️
I tried that last week. The dough warms up incredibly slowly after it's been a night in the fridge, so be prepared to let it stay on the counter for at least a couple of hours more than otherwise would be needed. I believe the poke test should work fine when the dough is back at room temperature, but I'm not 100% sure about this.
Moin Ashleigh. Thank you, that truly means a lot! I would recommend you to just finish proofing the dough in the fridge. For me it takes around 24 hours in the fridge. With the fridge the finger poke test no longer works unfortunately. You can definitely proof 1 hour at room temperature, than another 8-16 hours in the fridge. The fridge also makes it easier to score :-).
I was wandering the same about leaving the dough in the fridge overnight directly after shaping it, taking it out the next day for proofing and finger test, than put it in the freezer for 30min.
I often start the autolyze process at 7:00pm. Around 10:30 or so I put my shaped loaves into bowls dusted with rice flour, cover them with plastic wrap and place into the fridge. In the morning around 8:00 I take the loaves out of the fridge and let them sit on the counter while my Dutch ovens heat. The loaves always rise quite well while baking with this method.
Hi Sir.. very very nice movie but one question I eat that's the fridge techniques is not good for sourdough but only if you use the yeast, is it right or not ? You suggest to use this technique with the starter as well?
I like your Dutch oven. Can you tell me which company it is?? Also please do a series on sprouted flour, the next big thing. Very different fermentation times and other tricky things to make it right. I failed most of the time with it.
The dutch oven is from Challenger Breadware. It's called the Challenger Bread Pan. I was interested in getting it, but then I learned it's $300 and weighs 22 pounds. But I mean, if you bake a ton of bread, it might be worth it!
I only used it in this case because I was lazy. You can bake amazing bread without it as well: th-cam.com/video/-iHm0XPAmbQ/w-d-xo.html. That setup has made me some of my most amazing breads so far. Plus, you can also bake multiple loafs at the same time if you have space.
Thank you so much for this awesome video !! I was wondering if you had tried cold bulk fermentation in the fridge as well? It is an option? how would it work ?? Thanks in advance :-)
What is the make of the Dutch Oven you use here? I have never seen one with 4 handles and at the sides of the lid. Seems so much better than the single knob on the top that I have. Thank you.
Moin Vicki. The DO is called "Challenger Breadpan". I like to bake my bread like this typically: th-cam.com/video/-iHm0XPAmbQ/w-d-xo.html. It's gotten me some of the best results so far!
Hello again. I don't see anyone talking about the additional proofing time that occurs in the refrigerator before the dough reaches that target "below 40 degrees". I would like to be able to figure out how long it takes my dough to reach that temp. Do you include that time in your proofing formula? I am starting to look at it as maybe 2 to 3 hours before the yeast slows down enough to lessen their affect on the dough. I'd love to hear your thoughts on this.
Great question. I have not found a reliable way except to use a pH meter yet. The fridge time for me is always a little bit of a blindguess 😅. If you find a better method please reach out 🙏🏻
Thank you very much, your videos are very detailed and informative,. just subscribed to your channel. I have one question, do you have any episodes of bulk fermentation in the fridge? My starter was not ready until 7:00 last night so I refrigerated my dough after I coil folded twice (10:00 pm). I just took it out of the fridge when I woke up this morning (8:00 am). I'll let it warm up for a bit and try to coil fold it again. Do I need to wait until it get into room temperature? Do you think it has fully fermented by now (9:00 am)?
Moin Jemuel, thanks for the excellent questions! Also you are most welcome! No - no video on this. I always bulk ferment at room temperature. You can use the fridge too, make sure you are above 6°C. Else things will be very slow. It will just take way longer. You can definitely do what you said. The hard part is to judge when the fermentation is complete. You have to develop a feeling for the dough. Using a probe wouldn't work, as it would cool down faster than the main dough. I would advise against this if possible :-)
@@the_bread_code Thank you for the response. I waited for 3 hours for the dough to warm up, I did one coil fold, then shaped it after an hour, it is now proofing since 1:00 pm, current time is 1:30, I will wait for another 30 minutes or so then poke test. I'll keep you posted on the result.
Another great video. I was doing the combined method but my dough was too active in the fridge. So I changed the setting from 4°C to 2°C and problem fixed 😊 Have you ever added wheat germ to improve protein content of a flour?
Moin Gaby. Awesome. Thank you very much for the comment! Wow, just 2°C. For how long do you ferment then in the fridge, around 8 hours still? I have not done that, I have only played with wheat gluten. That works wonders!
@@the_bread_code I was wondering about this as well. It seems to me like a nice trick if your timings have skewed to a point where you would probably need to bake at 3am, if that happens, as it happens when temperatures change, then the freezer trick is good to bake the bread sooner. Please let me know if you have any video where you experiment with this and its taste. By the way, your videos are quite didactic and I learnt a lot by following. Thank you for all the hours you put on this.
i've been following your videos lately, excellent technical explanations as I'm an engineer myself and like to understand the chemical theory & experiment with various mixes. btw, ,I'm learnign to make baguettes using poolish method (8-10 hrs in the fridge).. However, my oven max temp is 180 C. I couldn't get big air pockets. The hydration is 74%.. people bake baguettes at 240 C. do you have any suggestion how to this fix ? I want big air pockets with crisp surfaces without buying a new oven.. I had a cup of water inside the oven
Moin Arsu. Thanks for the comment. Also - excellent question you have. I think it should be okay to bake at a lower temperature as well. It will just take way longer. Do you have a thermometer to measure? Bread should be ready when core is at ± 95°C. Hope this makes sense. Happy baking.
@@the_bread_code Thanks Jimmy, how about the crust ? getting the "ears" i believe you need quite high temperature ? so it expands more on the inside and quick sealing on the outer ?
Hi, thanks for the wonderfull channel !!! Please comment on my next question - does this recipie work with Spelt flour ? If yes - any additional suggestions, or if not - please give one that will work with spelt flour. Tha latter is much heavier than the regular one, and I noted that the starter from pure spelt flour is not good for me, as from rye, so now I am trying to use rye starter with spelt flour for the bread. Is it OK ? Danke ! Orline (BG) P.S. ..and - I think that "Moin" comes from Morgen, or Gut Morgen ... right ? ;-)
Hi Karen. I typically bake like this: th-cam.com/video/-iHm0XPAmbQ/w-d-xo.html. In this case I just wanted to use it since I was feeling lazy. The method linked is my method of choice and you don't have to invest that large sum. But regardless, it's a great dutch oven :-).
If you do the fridge proofing for the 24 hour period, do you bake it immediately? I let mine warm up to room temp and the dough stuck to the bennoton as I put it on the baking stone and it lost its form. Came out flat. Thoughts?
What happened to the technique where you put a tiny piece of dough in a glass during bulk and when it increases 25-40% you are ready to divide and place in the bannetons and into the fridge overnight? I've been using that and my bread has been coming out beautifully.
Moin Danvil! Hope all is good. Excellent question. I still do that all the time, however not for the proofing stage, only for the bulk fermentation stage. For the proofing I use the finger poke test. Happy baking!
Thanks for the temperature info. Question: Does this recipe bake the bread covered first, then uncovered to finish? If so, please specify the duration for covered and then for uncovered. Thanks.
Question: can you put a link to those gloves? Also thought I would let you know from the viewers perspective it's easier to see the dough spring back when you had your finger straight and touching it from the side. Made it really easy to see the level of proofing from the 2-D perspective. Thank you for the dough tips!
Moin Awkward. Thanks for the feedback. They are from "AmzBBQ". I got the from Amazon. I published my full list of tools: blog.the-bread-code.io/tutorial/2020/08/20/sourdough-tools.html. Cheers!
I truly need a pair of good gloves. Using hot pads, my fingers have slipped onto hot surfaces about 3 times in a couple months. Painful blisters tend to detract from wonderful bread.
@@the_bread_code as fun as it was to shop in a language I am unfamiliar with, I'm guessing the error message is telling me that it can't ship to the states. Was that an affiliate link? If so,I can wait to order those until you make a US affiliate link and give you credit :)
Great video!!, would appreciate a tip, note here where I live temperature (inside of my house) is average 21.5°C (outside 16°) and I'm having troubles for proofing dough and my starter, would you have maybe a method to maintain temperature about 25° for proofing correctly, I'll appreciate a lot your assistance, BR Renzo
Moin Renzo. Thank you very much. First of all, lower temperature will favor yeast activity. So it is good to have lower temperatures. You run into less danger of overfermentation. I have a full video on mastering the fermentation process right here: th-cam.com/video/nIOPCeLPqrM/w-d-xo.html. Lastly - upcoming today is my full day to day sourdough tutorial. There is some good hacks in it, plus, you will see how I struggle with the temperature as well: th-cam.com/video/NMglhwp2lNs/w-d-xo.html. Happy baking!
Hello German:) i have seen that you use hand kneading approach frequently. Based on that, i have a doubt: could the optimum growth percentage be affected by the quality of the gluten network (window pane achieved in the knead) somehow? I mean, dough knead with stand mixer is supposed to have a more developed gluten network. then could the optimum loaf be in the range of 100% growth (or more) or the optimum growth % remains the same? I have noted that stand mixer knead doughs are less elastic (like a spring with greater k, for the geeks hahaha) than hand knead ones and this also reflects on a more chewy crumb. I'd like to know if you have any experience on that... Thanks. I'm enjoying withyour videos from Brazil.
Yep. I think you got a point there Rodolfo. I thought about this too. If you don't develop your gluten network as much, your dough also can't retain as much gas :-).
Question: If proofing in refrigerator overnight, does it need to sit out at room temp before baking in the morning? If so, how long? Thanks! Love the videos!
Moin and Gluten Tag. Just wanted to share a couple of other videos that I recommend you to have a look at.
The full process of baking sourdough, A-Z - my masterclass can be found here: th-cam.com/video/NMglhwp2lNs/w-d-xo.html
In general, fermentation is king. Depending on your schedule I would suggest to use one of the methods that I show in this video. This is going to make your bread better. If you have questions feel free to reach out at any time. Cheers!
If you have an instantpot what about proofing in instantpot? I only saw some videos on youtube that seems like they are not using sourdough, the comment say to rise the bread in 15 minutes instead of 1 hour.... But my sourdough never proof in 1 hour. Even when I put it over the fireplace it takes 3 or more hours.
@@voidremoved that would work. Make sure the dough passes the finger poke test before baking.
I spent over 20 years in Stuttgart and I usually heard people saying “Grüß Gottle”
Everything there seems to have a “le” on the end or a “chen”( as in mädchen. But they tend to say “mädle”. For a foreigner it was pretty confusing! But no more confusing than for a German mastering English)
It is 2:00AM in New York and I have been watching videos all evening. I have learned more from this video than all combined. Too many "teachers" do not know how to explain things to novices , not even something as simple as what one is looking for when you poke the dough. Thank you for making this very clear. I learned more from this video than I have in all the others. Again, thank you. I will be looking forward to watching your other videos but for now ... my butt's going to bed!
Scouring is easier when you dip the blade in water. Great video topic. Thanks for all of your videos. They have helped me get the correct oven spring. Cheers!!
I found your method of putting a small abount of dough in a jar works well. From the shag time of the dough you put the dough in the jar. After your final shaping you leave the dough out an wait till the dough doubles in the jar then put it in the fridge for the next day. I tried this an ive never been so happy with my bread since. I thank you for shaing your idea.
Thank you ! As a new baker of sourdough I find putting my bread in the Refrigerator before my bake makes scoring so much easier. I live in Fla with a temp . of 78 indoors makes it almost impossible to score any loaf because of the heat . I have done both at least 12 hours in fridge. I also put in the fridge only 1 hour because it was proofed but getting the cold cool made it easier to score . All your points are right on Brother . Thank You 😊
Moin Arleen. Couldn't agree more. The fridge makes it so much easier. Definitely a great tool to have 👍
Thank you, I will have to try placing the proofed dough in the fridge for an hour so that I can score easier. I live in Texas
As an American who just moved to Germany and is trying to make bread for the first time… this is exactly what I needed. Thank you 🙌🏻 The flour situation has been so confusing but I finally have a handle on it now
Glad it was helpful!
You are very genuine and thank you for your work. You ooze generosity and kindness, without being stupid. A rare occurrence! I am enjoying your videos very much. I am in the middle of England, baking for charity, and your vidéos are a great help. I am Swiss and would be very keen to know about your take on Rye - walnut - Pain Valaisan on sourdough - which would be very nutritious for people who live in the street. Thank you in advance if you have any advice. But not in a hurry of course. Good things take time. :)
Hi Catherine. Wow - you made my day. Thank you very much, those words a very nice to hear. That keeps me motivated. Also - kudos for working in a job like you and helping people, that's awesome! I can recommend this video, a Schwarzbrot, made with seeds. It is very nutritious bread: th-cam.com/video/cHwLBs9SRd4/w-d-xo.html. It's actually my personal favorite hehe. Pain Valaisan looks delicious. I made a similar version before: th-cam.com/video/nsyjVa5SSQI/w-d-xo.html. I will take note of your suggestion. Thank you.
I find it most simple to learn break up the entire bread-making process into MANY small parts. This way I manage to learn one or two helpful hints from almost any video clip.
Thanks for making the videos.
Moin Richard. 100%, that makes a lot of sense indeed. I feel the most challenging part is the bulk fermentation with the shaping :-).
Another great video! When we stayed in Suderbrarup, our Airbnb hostess told us that we must learn to say "Moin!", cheerful tone & all. She even practiced it with me! I figured out that if that was all you said, Northern Germans we're perfectly happy, because they're didn't seem huge on conversation with strangers anyway. 😁
Hi. Another method I have used is put the unscored bread in the oven for 5 or 10 minute, then score the slightly risen crust and the continue to bake it.
I LOVE YOUR SPIRIT...IT’S CONTAGIOUS!!!!!! MOIN, it always seems to be Moin, no matter where you are in the world! Thank you for being and extraordinary BREAD human being and GENTILE Teacher...I feel dough requires this. 😘
Moin Deborah. Thank you very much haha. Feel free to reach out with questions at any time!
great pointers. as usual, leave it to the Germans to engineer bread to perfection. I never made bread or baked prior to 2020. With no where to go, I started making bread watching videos. This one helped a lot, I was not getting a good rise or air pockets. This is great stuff. Thanks!
New Subscriber! Great information and tips! I used to bake 4 loaves of bread, Cinnamon-Raisin & White bread, everyday. I haven't baked bread since my children grew up & on their own.....that was when I was in my mid 30's. Now.....I am getting back into French Pastries & Cardamom Raisin breads like my grandma made. I've been looking for channels that will help me perfect my technique. Your channel clear, concise, informative, and humorous.....a great combination. I never knew that bread making was such an "art".....a great art. Thank you, for teaching us all, to be better "bakers" and our own "Pastry Chefs"! God bless you in all your endeavors!
Moin Diane. Thank you very much for the nice words 🎉. That truly means a lot. Feel free to reach out with questions. Thank you 😎
Danke for taking the time to look at my sourdough, I did use a probe, but next time will exstend the fermentation time. Although, it did come out with a excellent crumb . I used a 75 percent hydration
You are most welcome. In general, proofing/fermenting shorter than too much is advised :-). But for the perfect bread, you need to hit that sweet spot!
OMG I finally got oven spring! Thank you so much for this video! I started making sourdough bread to replace the store bought for my husband and son - I am GF so I can't eat this stuff. My sourdough was going well and my bread was coming out good but it was denser than I have seen and then I had a couple of baguettes just not rise much at all in the oven. So I started really delving into the details - and that's where the oven spring is! So I did the bulk ferment like you said, making sure to not over ferment, the first shaping with 20 minutes of rest, and the final shape. Then in the frig for 18 hours. Pre-heated the oven an hour, but was unsure when to take the dough out. I found a blog about this - The Fresh Loaf - but the advice wasn't definitive. But several commenters talked about a book called Bread, so with the advice from Hamelman (haven't read the book, just saw his name in the blog) I decided bring it out a while before putting in the oven - for about an hour and a half before it went in the oven. It looked kinda flat. I thought to myself this will never rise, I am so disappointed, but what else was I gonna do, throw it out? So I put it in the oven at 480 degrees for 10 minutes (per the blog) and then reduced it to 425. When I came back to reduce the heat, low and behold, the loaves had sprung up! But it wasn't until hours later when I cut it that I saw all of those lovely air pockets and open crumb! We were all so excited and my son said it tasted great! Thank you so much for all of the detail here in your video - it actually can be kinda hard to find this instruction. We are now talking about upgrading our equipment so that I can get the perfect crust and even more spring!
Moin Kate. Thanks for sharing your journey. Awesome! I agree, understanding the details matters. Every setup is unique :-). Glad you have better oven spring now. So satisfying, right? Cheers!
Unless you have celiac’s disease (you don’t) then being GF is stupid (you are stupid)
@@makinbacongreasyagain968 What I eat and why I am GF is literally none of your concern. You are a control freak troll.
@@makinbacongreasyagain968 And further more, not for you because you are an asshole, but for others that might read this, going GF is not just recommended for Celiac Disease. I am medically diagnosed with IBS and a GF diet was recommended by my doctor. IBS symptoms can be greatly ameliorated by a GF diet because it is high in soluble fiber. Wheat is high in insoluble fiber, very hard to digest.
My new favourite youtube channel! Jut followed your methods after baking every famous sourdough recipes to varied success, and had my best loaf with your tips!
Thank you so much!!!! I've watched all your videos and have followed closely and feel super confident now about my second bread I'm about to bake tomorrow.... for the second time... wow not perfect but sooooooo close and actually deliciously edible!!!!!!!! So much gratitude! And really imagining how much wasted flour, ferments, bakes and breads without these videos!!!
This is great information! Thanks so much! My problem has been over-proofing. Your instructions will help me overcome that.
And please...no reason to apologize for your English, which is infinitely better than my German.
Moin Gregory. Thanks for the feedback. That truly means a lot! Happy baking and may the gluten make you amazing sourdough bread!
@@the_bread_code P.S. Your Google Sheet is *really* useful. I'm bulk fermenting at 26-29c. According to your table, the entire bulk fermentation at that temperature with 20% inoculation should take around 2:40. I'd been going closer to four hours, based on info from other sources. Thus, my over-proofing issue. Once again, Vielen Dank!
Amazing information about proofing and oven spring. I use my Romatopf to bake my bread. I have had this for so long, it has “made in west Germany” moulded into it. I think you’ve shown me why my oven spring is not always the best. Danke.
Moin and Gluten Tag Sheldon Lipschitz, you are most welcome! Römertopf works great too. I mostly bake on a stone, I love it. Sharing the link here just in case: th-cam.com/video/-iHm0XPAmbQ/w-d-xo.html. Feel free to reach out with more questions! Happy baking.
Yeah u are really correct about protein %, especially with whole wheat! I used a different brand of wheat flour and it was lower than before... I used the same hydration and of course it came out more flat! Always better to start with lower hydration, and can always add water after!
Moin Harley. Oh yes - so true. I fully agree. I like to test every flour in terms of hydration potential. That way it's much less headache when setting up a dough. Happy baking!
Sometimes the stars align and you click on a video that teaches you exactly what you need to learn. This 19 minute video did just that! It has taught me more about proofing than I've learned in the last two years of baking bread. Now, I am going to put my new knowledge to practice! thank you for this video; I've subscribed and am looking forward to watching your other videos. P.S. My husband's family is from the north "Bremen" DO you know any Baurmeisters or Gassman? Danke
Moin to you too. My ancestors are from Itzehoe, so they probably said the same thing.
Just wondering about the finger poke test, it seems too subjective. I wonder if there's a more objective way to know.
I enjoyed very much your video. The direct method, leaving everything at room temperature takes a lot of skill. The second method with the cold overnight fermentation is almost bulletproof if you don't over bulk ferment in the first place.I am at 24C in my kitchen that means I can almost do it by time 4 hours bulk and and 1 to 2 hours in the Bannetton than 6 to 24 in the fridge
Moin Sonny. Awesome. Thanks a lot for the comment! Now - those 6 to 24 hours. How do you determine how much you would ferment in the fridge? Is this something that is different from dough to dough?
@@the_bread_code My kitchen is at 24C. I use a 15% inoculation. My fridge is cold, probably about 2° C. So the yeast activity becomes very slow. So it is my convenience when it comes out of the fridge and gets baked. I use the same Benetton and the same dough weight every time. So the only equalizing factor I really have is from the time it goes into the Benetton until the time I put it in the fridge. That is generally the only thing that I vary. I generally wait till I get about a 20% rise in the Benetton before it goes into the fridge. There are many procedures that work this is just mine to try to maintain consistency.
So glad I found your channel! Loving the combination of science, passion for good bread and humour ☺️
Nice, thanks! Just realized I might have been slightly under fermenting my dough.
Tip: wait 10 minutes before you do the stitching, the dough will be a bit stretchier and stickier.
Good tip. Thanks for sharing!
That was very interesting!!! I’m probably 6 or seven sour dough loaves in on my learning curve. I have not achieved a good ear yet, I think this video explains my area of trouble, the proofing! I think I want to employ the hybrid method, some proofing in the banaton and then in the fridge overnight. I need to get the finger test down! I would love to see you do a video on bread that you have milled at home. I’m thinking about getting a Mock Mill.
Klaus
Great video! you are very skilled and fun to watch. I get a big spring. My bread is good. But I do not get the size of bubbles you get ! (BUBBLE ENVY!!!!) So I am experimenting with different things to get it. I actually use a very similar timeline to you. But I do not use as high of hydration. When I have been up around 80% the bread does not get anywhere near the oven spring I am used to getting. Thanks for the great video!
Moin qwarlock Z, thanks for the comment! I'd say 33% of the bubbles is fermentation on time, 33% the technique and 33% the water level. The last 1% is well, luck haha. I recommend to first test your flours % water percentage: th-cam.com/video/s1gM_jziXcI/w-d-xo.html and then make sure you add a lot of strength to your dough: th-cam.com/video/wHL44ONu3so/w-d-xo.html. You are most welcome. I should make a video on this too, how to get a more open crumb.
@@the_bread_code Thank you so much for the reply and for the advice! I will try and experiment! I have you on my watch list and will learn more cool techniques. Def this is a learning experience!
This is amazing info and you are a fantastic teacher, dad jokes and all.
Haha - sorry. I just had to do it. People at work hate me for my poor jokes 🤣
whoo whoo Manitoba flour..yes! I lived there in Mennonite community:) Thanks for your in depth instructions. Very helpful.
Moin & thank you! Awesome. Some day I want to be "in" on this conversation of all the nuances of sourdough as you have presented it.
Climbing Mount Everest would certainly be easier than making sour dough bread.
So funny!!!
Just trying to get in to this and did not know it would be soooo intense!!!
@@MariaWeberTGMits intense!
It’s really not that hard. To do it at an expert level yes. But even slightly over or under proofed still tastes amazing. It’s satisfying making your own bread.
Nice loaf and very good info. I’m about 7 loaves into my sourdough journey, and very new still. Thank you very much for your video and stay safe!
Moin TJ. Awesome, you are most welcome. I recommend to watch this video on fermentation: th-cam.com/video/nIOPCeLPqrM/w-d-xo.html. It really explains a lot! Happy baking.
Seriously thank you for these. Someday I'll get all my baking troubleshooting sorted out and these videos really help
Hi Brendan. You are most welcome. Feel free to reach out with questions any time.
Moin!. This is the second video I have watched and enjoyed them both!! What I would find helpful is a time schedule. For example, it would be helpful to know the temperature of the room, what time of day you fed your starter, what time of day the starter hit its peak, the hydration % you are using, what time of day you autolyse, what time you incorporated the starter, time marks each time you roll and fold, time mark for when you shape the dough, time you start proofing, end proofing, and finally, what time you put it in your oven. As a beginner, I am struggling with timings. I realize there are many variables that will affect a schedule, but it would be helpful to see a time schedule so a beginner can have a good idea of what a baking schedule looks like. Ideally, two schedules would be helpful. One schedule for a same-day bake and another for a two-day bake where you proof in the refrigerator overnight.
Moin Sean. Thanks for the excellent comment and suggestion. I have one video covering the whole process from start to finish: th-cam.com/video/NMglhwp2lNs/w-d-xo.html. Hope this works. But yes, different schedules would be excellent :-).
the greatest to ever do it
I loved the comment about Dutch oven open in moment😍
Thank you for your video, I usually use the the second proofing method, but I would wonder the dough after long hours in the fridge, the temperature of the dough will so cold, the core part of the dough may be about 4 to 6 degree, if we directly put it in the oven, I don't know how the cold dough would expand easily under hot temperature, I would think let the dough rest for say 30 min to one hour before putting in oven until the dough's temperature get higher, it will expand easily for creating more open crumb, I don't know am I right, please comment.
Guten Tag :) Thank you for your videos, can't believe I'm binge-watching bread videos! Could I please ask if you could do a video specifically about the use of spelt flour? It's a flour that even many good bakers are not familiar with and cannot give much advice about substituting/adjusting in ingredients, adjustment of kneading techniques and time, etc. Also a search on Google does not return much systematic information about spelt flour in baking, if at all.
If a video is not possible, even some tips would be very much appreciated!
Tank you.... 💖From Croatia(Rijeka). 💮
Hi Irena. Greetings back! Hope all is good in Croatia.
this is super super useful. I always only look at how big it grew, guess they are over fermentated and so was flat. Will use my magic finger nx time! 🤪
I failed 6 times by following other methods on TH-cam but didn't want to give up trying. Then I watched some of your videos few times before making the sourdough bread again. It came out very well (good looking) and with lots of air pockets in the bread but somehow the bread was a bit gooey/gummy inside. I used 255g strong flour (13% protein) plus 70g plain wholemeal flour and 70% of water which is 227.5g. And followed all your steps for proofing, it took 7 hours from adding the starter until it goes into the fridge for over night proofing. The next morning I put the dough in the freezer for 45 mints, pre heat my oven for 30 mints at 250 C degree (max with my oven) with fan on (there is no choice for me to turn the fan off). The cooker I used was Lodge's Cast Iron 3.2 Quart Combo Cooker which should have the same effect of Dutch oven. Baked for 20mints then removed the lid. The dough sprang up beautifully, then I turned down the temperature to 230c for another 25mints until the the nice colour appeared. I also left the bread in the over for 20 mints after finishing baking. The bread had a thin crust on top but thick crust down the bottom (very hard to cut through but nice to chew). Are you able to give me some of your opinions for what I did wrong ? The gooey/gummy bread doesn't taste nice as the ones I bough from the bakery. I feel like to give up trying sourdough bread : (
Hey Family. Sorry to hear that. I think you need to make sure that your starter is a little more active. Please consider watching this full no-knead sourdough I made a while. Just to be 100% sure, you can knead a little at the start. It will become even better. th-cam.com/video/dl7crk2Nvj8/w-d-xo.html
@@the_bread_code me thinks she cut before the bread was completely cool
I learned a lot. Like the shaping technique and good explanation finger test. The freezer trick makes sense. Thanks for that. Paul
Hi there fellow German! I am living in Colorado at 8000 feet and the altitude and dryness is killing my sourdough! I have really fast rises, followed by collapses. My dough over-proofs even in the fridge overnight. Low hydration dough is not so much an issue and my bread comes out great, but with higher hydration it gets trickier. All your tips are great, but a high and dry environment such as mine adds additional challenges. Any suggestions?
I've the same issue and also live in Colorado :) Any suggestions are highly welcome!
Less time or less starter will fix your over proofing problem. How active your starter is plays a big role too. My first starter was made from raisens and I could overnight in the fridge but now I made two new starters, one from fresh blueberries and one from fresh strawberries, both of which proof in 2 hours in the fridge. They also both give great oven spring.
Trying a few different starters was a game changer for me.
Moin Anoushka - thanks for the great comment. Also - awesome that you are in Colorado, what an amazing place to be. Have been there myself! Dryness, could you use a pot to bulk ferment your dough? With a lid? I don't see how it could be so dry then? Definitely try the proofing method number 3) and 4) from this video. I feel that maybe your fridge is just warmer than mine. Could that be the case? Also try reducing the % of sourdough that you add, maybe 10% could work for you. I have a small video on the fermentation process, how to handle it: th-cam.com/video/nIOPCeLPqrM/w-d-xo.html. I hope this is helpful. Feel free to send me a picture of your dough over instagram. Happy to have a look.
@Kijma - cool. I never tried that. Yes - a healthy stater is the key to great sourdough baking.
You can also let the starter fall down considerably from its peak growth and that will buy you extra proofing time too.
If you use active starter at its peak growth you can expect fast proofing which is not great for the overnighters amongst us.
Can you send a link for the infrared thermometer you used here to measure air/dough temperature? Great video and tips😉
Of course :-). This is the thermometer: www.amazon.de/gp/product/B07NY5RH9X/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Thank you so much! With you I went from alchemy to science. No more rigid recipes or equal timing in winter or summer.
Making bread is now more lively and fun... and the bread is better!
I'd like to give you a tip:
After "pinching" any dough seams closed, "pull" the dough ball back & forth on a non-flour surface. The friction will "meld" the seams together and make them invisible. And you won't need to add more flour, even with a stickier dough. The friction makes the dough more elastic and thus, proofs more evenly. This method creates a perfectly seamless ball that makes it easier to shape and then to score. I don't like sloppy seams. It is a technique my Finn grandma taught me when I was 15 yrs old, and I have used it ever since. The result is more professional looking, and makes the bread more beautiful with a cohesive appearance, thus much more appetizing and less dense in the breads appearance.
Moin Diane. Excellent idea. I will have a look. Based on this you should also be able to even out the crumb a little bit (if desired). Thanks 😎
I’m at this stage now and having a hard time getting it right. Dough looks great and fluffy once I put it in the shaping bowl but when I put it in the ref to proof for about 12 hrs, the dough looses it’s fluffyness and becomes a bit flat. Will try room temp next time
I did watch your video a second time. What I'm finding is that when I put it in the fridge I could leave it for 24 or 36 hours no problem I would not be over proofed ..... my fridge is cold.
Years ago I made sourdough and I bought a wine cooler that was set at 13C. And I developed procedures around the 13° see everything was very slow even the bulk was done at 13° C. Total time would be near two days.
I also agree with you that is very difficult to use the poke test on high hydration dough. The poke test is a tool that is my opinion is not very reliable. Today a majority of you tubers are obsessed with 80% hydration. In the 70s I work for about a year just south of San Francisco and fell in love with sourdough. Do you know most of those bakeries we're about 70 to 72% hydration. Almost never went to 80.
I personally like to stay at around 67% hydration for most bread flour but if I do put some whole wheat or rye then I do take it to around 72.
Occasionally I do flirt with some 80° hydration's or even higher but you really do need a screaming hot oven.
Moin Sonny. Excellent points you mentioned. A low temperature fermented sourdough is amazing too. I feel I should also put this into a video sometime :-). I agree - people are obsessed with high hydrations, you can make amazing bread at the % you mentioned as well.
Eye opening info abt hydration level ! TQ for sharing, most appreciated !
Pat W you are most welcome 😎
Your bread looks amazing. Thanks for sharing.
Great details! My struggles are definitely with proofing, not getting that spring after 8-10 hours in the fridge. Going to try the hybrid next.
You got this! Hope it will work out!
One suggestion if I may ask. Could you say degrees in F after you say them in C. SUNE does this and it’s so helpful to not lose focus having to stop the video in order to look it up. Thank you. I love both yours and Sune’s content. I’m thinking a few dozen videos more and I’ll be ready to give making my first Dutch oven sourdough bread a try.
Thanks for the great suggestion. I am trying that with newer videos now. Thanks!
Just discovered you. ..you had me at “gluten tag” lol. My poor bread is always a frisbee. I’ll keep trying. And watching you!
Great video and very useful information as always. I owe all of my improvement in sourdough baking to you! My family is greateful 😆. One last question: do you have info on how to add the gluten to increase flour protein? Thank you again 🙏🏻
Moin Moyra. You are most welcome. Glad you enjoyed the video. You can buy vital wheat gluten online. Then I'd recommend to look at how much % protein your flour has. Let's say your flour has 10%, you could increase it to 14%. Just add 4 grams of gluten for every 100 grams of flour that you are using. That should roughly be fine. Happy baking.
The Bread Code thank you so much!
Great video - I have real bread pan envy !!! The Challenger dutch oven is made for the job (but just a little bit pricey :( )
Moin Rich. No worries. You can bake amazing bread without it too: th-cam.com/video/-iHm0XPAmbQ/w-d-xo.html. That's my default setup. It has made me some of my best breads so far!
My made my first bread came out perfect...thank you
My pleasure 😊. Good job!
Can a similar dough be made without sourdough starter? I just want to make a simple active dry yeast dough but with a high hydration. 80% or whatever it takes to get an open crumb.
Hi Garrett. Yes. But you will need to ferment over a long period of time. I would recommend you use 0.1% dry yeast or so. Make the fermentation very slow. Allow the dough to break down. You should be able to get there as well. The hydration % depends on your flour. I'd recommend to start with 65% and slowly try to work yourself up each bake.
@@the_bread_code I'm looking into just buying some wheat gluten that way i can use AP flour. Its been a bit hard to find bread flour.
Do you recommend allowing to ferment in the fridge? Hard to find a good high hydration dough recipe that isnt sour dough
Garrett Serrato My absolute favorite is a mixed starter method of Steve Sullivan’s from Acme Bread in San Francisco. It starts with a walnut sized piece of old dough from previous bake, then builds on it in stages. It uses a small amount of yeast at one stage, but not sourdough (though that old dough - or pate fermentée - is a similar concept). It makes a wonderful bread. The best discussion (& the recipe) of it I know is here: www.thefreshloaf.com/node/25647/steve-sullivan039s-acme-bread-recipe. The actual recipe is in the book “Baking with Julia,” and a great video of Steve and Julia making several breads is on the PBS series of Baking with Julia if you’re a member of PBS, or a not-great copy of the video is on TH-cam (still worth watching). It’s called “Decorative Loaves - Steve Sullivan” (it’s a 2-parter) there.
If you don’t have old dough, that first starter dough can be made a day or more ahead of time. Just look up “pate fermentée,” and you’ll see a whole new world of making bread that’s not sourdough.
How can I show you the results I got using your tips?! I evolved a lot in no time! Thank you for sharing! You are great
Moin Vinicius. That's awesome. Well done! Please send me a picture over at instagram :-). Happy baking.
@@the_bread_code what's your Instagram?
What is the name of the special cast iron Dutch oven I’ve seen you use that has a wheat frond design on top and special handles? Who is the manufacturer please? Love your videos, information & presentation! Thank you.
challengerbreadware.com/
Moin Palma. Like Leo said. But - I actually bake most of my bread like this, no expensive tools required: th-cam.com/video/-iHm0XPAmbQ/w-d-xo.html.. It's a great product though. Happy baking.
At almost $ 300 US that is one expensive dutch oven. I guess I stick with my Lodge pan (at $ 45.00 us). I know there are a bunch of manufacturers making artisan cast iron with very high prices. Not sure they do any better than an old used pan or a new pan like from Lodge.
Your videos are so helpful ! What kind of flour do you use on the counter ?
Moin yoshie - I use whatever flour I have haha. I have a jar where I put all my waste flour, typically I use this. Maybe I should consider using the same I use for the dough. I have not noticed a big difference. Happy baking.
Moin from UK, another bread, another fail - BUT, I’m definitely learning soo much. For instance I have just noticed that our fridge actually has a temperature dial which I’ve never noticed before - it was set to 8°C. Sadly, this realisation came too late for my current attempt, following your sourdough master class (again. I feel like ground hog day...). Anyway, should I set the temperature to 6° or 4°C?? I know you mentioned both in this video but what fridge temperature should I aim for if wanting to use method #3? Tomorrow is Wednesday morning. So it will be THE DAY to start the no-knead process, since this time I’ll try touching the dough as little as possible so it’s not my handling screwing things up too much. Would be great to know what you think about the perrrfect fridge temperature by Friday morning when it will be fridge time for Mr. Dough. Now please excuse me, I have to go buy some oven and fridge thermostats....
Great tutorial. I was disappointed about not having enough oven spring. I'll try again following your advice. Thank you.
Hi Jiwan. You are most welcome. Feel free to reach out at any time with questions!
I like that Dutch oven you are using - can you provide details on the brand? Many thanks!!
Moin Carlos. Excellent question! That's called "Challenger Bradpan". But by default I just use my home oven with a small steaming setup. It works great and made me my best breads so far. Happy baking.
thank you for the video. do you take is straight from the fridge to the oven?
I noticed you didn’t get a reply, but as I’ve watched many of his videos, this is what he does. Straight from the refrigerator, scoring it, spraying it with some water, then straight to the oven. With no time delay. I hope this helps.
@@joesqudy Thanks.
But Moin Moin sounds much cuter than only one Moin, only this way no one will think I'm local...
Didn't know the freezer technique. Definitely have to try this. Now that I finally have a holder for my blade, do you think it's crucial to score very deep or that the angle is more important than the depth? Thanks!
Moin SunoftheCakes, Well, you have a point haha. Our answer to Moin Moin is just Moin 😡. Regarding your question - I'd say the depth is more important. The angle too, if you want to get that beautiful ear. Happy baking!
@@the_bread_code do a video about what's needed to make a good ear besides the actual scoring :) :)
Great video! Did you know that "moi" is the most common greeting in Finland? Among swedish speaking finns like myself, it's also common to use "moin", exactly as you do here. I thought you had learnt it here when I first heard you say that, so interesting to hear that you use it in Germany too!
Moi. Awesome. I did not know this. Maybe that's our shared ancestors?
My maternal grandparents immigrated to America from Helsinki, Finland in 1927. My grandma always talked in her native Finn tongue but knew English exceptionally well. I miss hearing her say those words like "Kiito", etc., and her Finn cuss words when she'd get mad at grandpa....lol. Gosh I miss her and the baking smells of her house.
@@the_bread_code ...actually, I just found out that most of the European nations....Finland, Sweden, Germany, etc., do share a "Baltic" ancestry. My maternal grandparents immigrated from Helsinki, Finland in 1927, when grandma was 10, grandpa was 14. And boy, could she bake Finnish Sweet Cardamom Bread & Paistie. Grandma still spoke her native tongue even though she knew English extremely well. She taught me a lot of Finn.....I miss her.
Viel danke. ,, you are so funny, Going to try your method next. . I am new to making sourdough bread!
From México, moin and guten tag... and thank you for all the information. Good video.
Hola Jose. Gracias. Cheers to Mexico! Also - I am so hungry now for an Al Pastor Taco.
Hi! Firstly, your channel is a bible for my sourdough baking and you rock! Secondly, Don’t you feel the freezer technique created two layers of very contrast dough stiffnesses? The loaf still has amazing oven spring, but I cant see the “yield” part of the ear. Also, year after the video, what technique do you mostly use now when baking wheat sourdough?
Love your videos. I'm learning so much!
I have tried 3 loafs so far into my sour dough journey . My loaves are horrid . Dense , heavy , thick crust . I am binge watching your videos , so hoping to learn from you .
Me too! My loafs are getting worse! I don’t know what I am doing wrong!
@@christieb.837 Ipromise if you keep trying you will get it!!!!!!!!!!!!!!!
Moin! I love your classes!!! You are the best teacher !
Your duch oven is beautiful May you let us know where to buy one like yours?
Warm regards from Houston Texas!😘😘😘
Moin Cleopatra. It's called "The Challenger Bread Pan". You can use "TheBreadCode" as coupon code, you get 10% off and support me 😎. But you can also definitely just bake like this: th-cam.com/video/-iHm0XPAmbQ/w-d-xo.html. You will have similar results and it is way cheaper :-)
The Bread Code Moin! Thank you so much !!!!!!! Have a great day ! ❤️
@@cleopatra22222222 You are most welcome. Cheers.
Thank you for this video, will give it another try! My first attempt I proofed at room temp for 11hrs but still under, dent recovered quickly but I lost patience so baked it anyway...will the hybrid method make it better? Is my starter not strong enough(passed the water float test)? Or perhaps not enough hydration? Thxx
Try to bulk ferment on time. I can recommend you to check out my full video here: th-cam.com/video/NMglhwp2lNs/w-d-xo.html. Hybrid is great to make the schedule work for you.
@@the_bread_code thank you, will do!
Thanks for this very informative video. I'm not getting a good oven spring and I think its due to my starter being too sour. What ratio do you recommend to correct this? I've been doing 1:2:2 and recently I combined during feeding whole wheat flour and some rye. Maybe that's what made it too sour? Thanks again!
Moin Nancy. I'd recommend a 1:5:5 ratio. Then wait until that doubled in size, then use it for your dough. That should do the trick. You can also do 1:10:10. Should work as well :-).
@@the_bread_code Thanks so much for the quick reply, I'll give it a try.
NIce video, thanks! I have a question regarding diastatic malt. Would it speed up the maturation process? How much should be used? I'm looking for a sourdough bread recipe that's done in a single day, so mixing in the morning and baking in the evening.
Moin losFondos - excellent question, thanks. Yes - it would speed up the process as you first have sugars, which will increase the whole process. That way your dough will inflate faster. But - you can also just do it without it, same day too. I am in fact working on exactly such a recipe currently. I'll share another version, with a little bit of dry yeast here: th-cam.com/video/0kFYyj3WKpE/w-d-xo.html. Stay tuned :-).
@@the_bread_code Thanks, I think I'll make two doughs, one without malt and one with 0.5% malt and mature them side by side just to see if there is any difference. Grüße aus'm Pott!
Commenting from Lake County, Florida: can we use these same techniques for forming baguettes? And since baguettes are smaller amounts of dough, what tips can you suggest for bulk fermenting the portions all in one large batch instead of bulk fermenting the portions separately as you suggest in some of your other videos?
Also, can you suggest anything for making a baguette that has an open crumb? In this case, I'm guessing maybe i'll have to bulk ferment the loaves separately as you suggest in other videos.
AND i wanted to add that I have a "baguette" pan (perforated baguette pan). I made a recipe a few days ago with some success, but i think it may have over fermented too much before shaping and proofing. The dough flattened a lot and was hard to work with during shaping, it was very sticky. It's warm here in florida, but I proof/ferment at our room temperature that is about 76'F (25'C)
ONE MORE comment: THANK YOU! for sharing information about autolysis.I had not known this previously! I used a lot of recipes revolving around King Aurthur's AP flour. But now I am looking to use the "baker's percentage" to produce better sourdough loaves. I know most of my failures are attributed to over fermentation (I fall asleep or get busy when i should be "stretch and folding"). I keep trying, though! Thank you for your videos
Moin Jackie. Thanks for the comment. Yes, for baguettes you would need to bulk ferment all together. Then you need to preshape your dough balls before shaping. It's the same principle, just a little harder than proofing in a banneton. You need a linen where you place the baguettes inside. Lifting them to the oven has always been a hassle for me. I recommend a piece of cardboard, then a pizza peel with parchment paper. Slide it onto your baking stone. It takes some practice. And in your case, since you have the perforated baguette pan, you have to use a little more flour on the perforated baguette pan. The one thing not so good about them is, that they are not preheated. This way the crust from the bottom is not as good im comparison to baking them directly on the stone. Just keep practicing! Feel free to send over some pictures of your baguettes too, happy to have a look. Cheers.
@@the_bread_code good point about the pan not being preheated. I hadn't thought of that. I'll share some pictures after the next patch
Watching your videos has improved my sourdough results so much! I have a question on hybrid proofing:
Can I proof in the fridge first (e.g. overnight) and then take it out (in the morning) and continue to proof at room temperature?
The reason I ask is that, a few times, I've started making my sourdough a bit late in the day, so by the time it's got to the proofing stage, I've needed to go to bed. 😅 So I'm wondering if there are downsides to doing it in this order. And whether the finger poke test will work the next day, once the dough is back at room temperature again?
Thanks a lot! ☺️
I tried that last week. The dough warms up incredibly slowly after it's been a night in the fridge, so be prepared to let it stay on the counter for at least a couple of hours more than otherwise would be needed. I believe the poke test should work fine when the dough is back at room temperature, but I'm not 100% sure about this.
Moin Ashleigh. Thank you, that truly means a lot! I would recommend you to just finish proofing the dough in the fridge. For me it takes around 24 hours in the fridge. With the fridge the finger poke test no longer works unfortunately. You can definitely proof 1 hour at room temperature, than another 8-16 hours in the fridge. The fridge also makes it easier to score :-).
I was wandering the same about leaving the dough in the fridge overnight directly after shaping it, taking it out the next day for proofing and finger test, than put it in the freezer for 30min.
@@jean-pierrefargialla5638 That should work too!
I often start the autolyze process at 7:00pm. Around 10:30 or so I put my shaped loaves into bowls dusted with rice flour, cover them with plastic wrap and place into the fridge. In the morning around 8:00 I take the loaves out of the fridge and let them sit on the counter while my Dutch ovens heat. The loaves always rise quite well while baking with this method.
Hi Sir.. very very nice movie but one question I eat that's the fridge techniques is not good for sourdough but only if you use the yeast, is it right or not ? You suggest to use this technique with the starter as well?
Moin Stefano. Thank you. Yes, it works for both! You can try with yeast and with sourdough.
Have you ever done a comparison between baking on stone and using steel? I am wondering which is more efficient?
I like your Dutch oven. Can you tell me which company it is??
Also please do a series on sprouted flour, the next big thing. Very different fermentation times and other tricky things to make it right. I failed most of the time with it.
The dutch oven is from Challenger Breadware. It's called the Challenger Bread Pan. I was interested in getting it, but then I learned it's $300 and weighs 22 pounds. But I mean, if you bake a ton of bread, it might be worth it!
@@aHotCuppaVT thanks. I like the shape. I can make Bastards or round loafs in it..
I only used it in this case because I was lazy. You can bake amazing bread without it as well: th-cam.com/video/-iHm0XPAmbQ/w-d-xo.html. That setup has made me some of my most amazing breads so far. Plus, you can also bake multiple loafs at the same time if you have space.
Thank you so much for this awesome video !! I was wondering if you had tried cold bulk fermentation in the fridge as well? It is an option? how would it work ?? Thanks in advance :-)
Great question! Yep. It works. It will take more than a week though. I have tried it hehe.
What is the make of the Dutch Oven you use here? I have never seen one with 4 handles and at the sides of the lid. Seems so much better than the single knob on the top that I have. Thank you.
Moin Vicki. The DO is called "Challenger Breadpan". I like to bake my bread like this typically: th-cam.com/video/-iHm0XPAmbQ/w-d-xo.html. It's gotten me some of the best results so far!
Beautiful! Thank you so much!
Do you add in the flour and water from the starter when calculating hydration?
Hello again. I don't see anyone talking about the additional proofing time that occurs in the refrigerator before the dough reaches that target "below 40 degrees". I would like to be able to figure out how long it takes my dough to reach that temp. Do you include that time in your proofing formula? I am starting to look at it as maybe 2 to 3 hours before the yeast slows down enough to lessen their affect on the dough. I'd love to hear your thoughts on this.
Great question. I have not found a reliable way except to use a pH meter yet. The fridge time for me is always a little bit of a blindguess 😅. If you find a better method please reach out 🙏🏻
Thank you very much, your videos are very detailed and informative,. just subscribed to your channel. I have one question, do you have any episodes of bulk fermentation in the fridge? My starter was not ready until 7:00 last night so I refrigerated my dough after I coil folded twice (10:00 pm). I just took it out of the fridge when I woke up this morning (8:00 am). I'll let it warm up for a bit and try to coil fold it again. Do I need to wait until it get into room temperature? Do you think it has fully fermented by now (9:00 am)?
Moin Jemuel, thanks for the excellent questions! Also you are most welcome! No - no video on this. I always bulk ferment at room temperature. You can use the fridge too, make sure you are above 6°C. Else things will be very slow. It will just take way longer. You can definitely do what you said. The hard part is to judge when the fermentation is complete. You have to develop a feeling for the dough. Using a probe wouldn't work, as it would cool down faster than the main dough. I would advise against this if possible :-)
@@the_bread_code Thank you for the response. I waited for 3 hours for the dough to warm up, I did one coil fold, then shaped it after an hour, it is now proofing since 1:00 pm, current time is 1:30, I will wait for another 30 minutes or so then poke test. I'll keep you posted on the result.
The bread came out fine but not as good as the one I made the other day with room temperature bulk fermentation.
Another great video. I was doing the combined method but my dough was too active in the fridge. So I changed the setting from 4°C to 2°C and problem fixed 😊
Have you ever added wheat germ to improve protein content of a flour?
Moin Gaby. Awesome. Thank you very much for the comment! Wow, just 2°C. For how long do you ferment then in the fridge, around 8 hours still? I have not done that, I have only played with wheat gluten. That works wonders!
Interesting idea with #4. Did you notice a significant difference in taste with that bread?
@neil - nope. It was still very good. I would need to compare them next to each other again. But I couldn't recall out of my mind.
@@the_bread_code I was wondering about this as well. It seems to me like a nice trick if your timings have skewed to a point where you would probably need to bake at 3am, if that happens, as it happens when temperatures change, then the freezer trick is good to bake the bread sooner. Please let me know if you have any video where you experiment with this and its taste. By the way, your videos are quite didactic and I learnt a lot by following. Thank you for all the hours you put on this.
i've been following your videos lately, excellent technical explanations as I'm an engineer myself and like to understand the chemical theory & experiment with various mixes. btw, ,I'm learnign to make baguettes using poolish method (8-10 hrs in the fridge).. However, my oven max temp is 180 C. I couldn't get big air pockets. The hydration is 74%.. people bake baguettes at 240 C. do you have any suggestion how to this fix ? I want big air pockets with crisp surfaces without buying a new oven.. I had a cup of water inside the oven
Moin Arsu. Thanks for the comment. Also - excellent question you have. I think it should be okay to bake at a lower temperature as well. It will just take way longer. Do you have a thermometer to measure? Bread should be ready when core is at ± 95°C. Hope this makes sense. Happy baking.
@@the_bread_code Thanks Jimmy, how
about the crust ? getting the "ears" i believe you need quite high temperature ? so it expands more on the inside and quick sealing on the outer ?
Hi, thanks for the wonderfull channel !!!
Please comment on my next question - does this recipie work with Spelt flour ? If yes - any additional suggestions, or if not - please give one that will work with spelt flour. Tha latter is much heavier than the regular one, and I noted that the starter from pure spelt flour is not good for me, as from rye, so now I am trying to use rye starter with spelt flour for the bread. Is it OK ?
Danke ! Orline (BG)
P.S. ..and - I think that "Moin" comes from Morgen, or Gut Morgen ... right ? ;-)
OMG I have dutch oven envy, all I want now is that challenger pan.
Hi Karen. I typically bake like this: th-cam.com/video/-iHm0XPAmbQ/w-d-xo.html. In this case I just wanted to use it since I was feeling lazy. The method linked is my method of choice and you don't have to invest that large sum. But regardless, it's a great dutch oven :-).
It’s absolutely worth the money I love mine.
If you do the fridge proofing for the 24 hour period, do you bake it immediately? I let mine warm up to room temp and the dough stuck to the bennoton as I put it on the baking stone and it lost its form. Came out flat. Thoughts?
Hey. Yep you bake it directly. You very likely bulk fermented too long, or your proofing was too long :-)
What happened to the technique where you put a tiny piece of dough in a glass during bulk and when it increases 25-40% you are ready to divide and place in the bannetons and into the fridge overnight? I've been using that and my bread has been coming out beautifully.
Moin Danvil! Hope all is good. Excellent question. I still do that all the time, however not for the proofing stage, only for the bulk fermentation stage. For the proofing I use the finger poke test. Happy baking!
@@the_bread_code I had a brain fart, oops!
Is this some kind of dutch oven at 0:29 or something specifically made for bread baking?
Yes. It's called "BROVN". It's a great way to show what you are baking.
Thanks for the temperature info. Question: Does this recipe bake the bread covered first, then uncovered to finish? If so, please specify the duration for covered and then for uncovered. Thanks.
Moin Scott. Yep. I bake 25 minutes covered and 20 non covered at around 230C. Bake until your bread has the desired color 😋
Question: can you put a link to those gloves? Also thought I would let you know from the viewers perspective it's easier to see the dough spring back when you had your finger straight and touching it from the side. Made it really easy to see the level of proofing from the 2-D perspective. Thank you for the dough tips!
Moin Awkward. Thanks for the feedback. They are from "AmzBBQ". I got the from Amazon. I published my full list of tools: blog.the-bread-code.io/tutorial/2020/08/20/sourdough-tools.html. Cheers!
I truly need a pair of good gloves. Using hot pads, my fingers have slipped onto hot surfaces about 3 times in a couple months. Painful blisters tend to detract from wonderful bread.
@@the_bread_code as fun as it was to shop in a language I am unfamiliar with, I'm guessing the error message is telling me that it can't ship to the states. Was that an affiliate link? If so,I can wait to order those until you make a US affiliate link and give you credit :)
Great video!!, would appreciate a tip, note here where I live temperature (inside of my house) is average 21.5°C (outside 16°) and I'm having troubles for proofing dough and my starter, would you have maybe a method to maintain temperature about 25° for proofing correctly, I'll appreciate a lot your assistance, BR Renzo
Moin Renzo. Thank you very much. First of all, lower temperature will favor yeast activity. So it is good to have lower temperatures. You run into less danger of overfermentation. I have a full video on mastering the fermentation process right here: th-cam.com/video/nIOPCeLPqrM/w-d-xo.html. Lastly - upcoming today is my full day to day sourdough tutorial. There is some good hacks in it, plus, you will see how I struggle with the temperature as well: th-cam.com/video/NMglhwp2lNs/w-d-xo.html. Happy baking!
Many thanks, I haven't see in that perspective, will be a little bit longer but I'll have better control, I'll keep you posted, have a great weekend!!
You can turn up oven for a bit and shut it, make sure it’s not too hot but it will be hotter than room temp
Hello German:) i have seen that you use hand kneading approach frequently. Based on that, i have a doubt: could the optimum growth percentage be affected by the quality of the gluten network (window pane achieved in the knead) somehow? I mean, dough knead with stand mixer is supposed to have a more developed gluten network. then could the optimum loaf be in the range of 100% growth (or more) or the optimum growth % remains the same? I have noted that stand mixer knead doughs are less elastic (like a spring with greater k, for the geeks hahaha) than hand knead ones and this also reflects on a more chewy crumb. I'd like to know if you have any experience on that... Thanks. I'm enjoying withyour videos from Brazil.
Yep. I think you got a point there Rodolfo. I thought about this too. If you don't develop your gluten network as much, your dough also can't retain as much gas :-).
Question: If proofing in refrigerator overnight, does it need to sit out at room temp before baking in the morning? If so, how long? Thanks! Love the videos!
Directly into the oven :-). My pleasure!
Hello! Do you have to wait 4 hours after you remove the bread from the Freezer/Fridge to bake the loaf? Thank you very much
Moin Alejandro. You bake the bread directly out of the fridge/freezer.
Another great video. Thanks!
Moin Robin. You are most welcome. Happy baking!