Dear Maurizio, I am not a beginner in sourdough, but you have managed to open some unknown details and tips for me. I have bought your book and this is the only book about baking in my life. I did it as a thanks to you because you are not only very pleasant and talented person, but also very generous. You a sharing you experience with us for free very long time. Thank you and good luck to you.
I have to Thank Maurizio. He got me hooked on baking sour dough bread. I read a blog of his about milling wheat berries in the morning. He poetically captured the moment by somehow making me want to smell the milling of the wheat berries. I bought a Mock Mill and now go through 25lb of central milling flour every few months. I am on a Khorasan wheat berry kick at the moment. When you make a bread and your 8 year old and his friends fight over the butt end crusts, I think you have a winner.
John, I just recently got some Korason from a local Miller here in central Carolina. I haven’t worked with it before and I hear it could be a bit tricky. Can you Schurian any input on doing artisan loaves with it hydration blends so on
Дорогой Маорицио! Мне 71 год, Россия. Безумно люблю ремесленный хлеб! Низкий вам поклон за Вашу щедрость, искренность! Я училась по интернету и Вы один из самых лучших! В России таких нет!!! А если и есть то не такие искренние и щедрые как Вы!! Спасибо Вам! Ваши рецепты продлевают жизнь!! От радости что могу это испечь!! Обнимаю, как мама))))
Me to , I tried several of other recipe, this recipe showed me another level of sourdough secrets that I never noticed when I was practicing other recipe.
Thanks for your book, PL community and videos, Maurizio. Can't wait to try all your recipes. My 1st Basic Sourdough turned out well-not perfect but delicious. My 8yr old neighbor has been assisting me & worked with me to build a strong starter from Day 1. It took us 17 days to establish it and then another week to make sure it was strong.. Years ago, I used to bake a lot and used sourdough but this is a more intensive journey and I am loving it. Never made a successful starter from scratch before. It is well worth the effort.
You're very welcome! Thanks for being here 🙂 I know, a lot of people ask why i don't sell my starter... I thnk it's worthwhile making your own. You learn a lot along the way, you make something from what seems like nothing, and you learn maintenance at the same time. Happy baking! Feel free to post here, at the website, or email me if you have Qs.
Mauricio, I LOVE your sourdough book and videos! I’ve been making your beginner sourdough and walnut cranberry loaves every week for over a year now. Thanks to your videos and detailed instructions, the loaves have improved and are pretty close to perfect! I always give one of the two loaves I bake to a neighbor or friend, and they agree that it is the best sourdough bread ever. Thank you for all the hard work you have done to create the best sourdough bread and for sharing your recipes and making videos that simplify the process for new bread bakers! (We also love your discard recipes!!)
Amazing, thanks so much. Really happy to hear you're enjoying my cookbook, too 🙂 Means a lot to read all your comments, just like I said to another commenter, it's why I do what I do. Happy baking Kathleen!
I’ve been watching many videos and baking sourdough for a few months now. I’ve been looking for a good method that will give me great results without a crazy timeline. I’m going to give this a try. Thank you.
I am pretty new to sourdough baking and this is the third TH-camr's recipe I tried. First one took too long to do, results were not that bad, second was too short but results were bad, and then there's The Perfect Loaf that's just the right amount of time and the most awesome results!!! The channel name did not disappoint! I used it for my 4th and 5th bake/loaves and both times yielded fantastic results! The crumb is airy, the crust is thin and crispy, it's just very fascinating how you can have bread that's like that using just flour, water, and salt (oh and a lot of patience of course). It's easy to be intimidated with the high hydration especially if you're new, but I just dove right in cause in my mind if I fail I can just keep trying, and I'm so glad I did. It was hard for sure but the reward was great. So yeah, I'm just here to thank you, Maurizio because I can now make artisan level loaf at home and will most likely never buy bread anymore outside. I found something good so I'll just stick to this recipe moving forward. No need to keep looking. 😊😊😊💯💯💯
Thank you so much! I give you credit for getting me on my sourdough journey 8 years ago from your wonderful website. I bake your sourdough bread as often as my schedule allows. My only problem is getting my starter to the right active state from which to build my levain so it works out timing wise. My starter lives in my fridge and takes a few days to really wake up.
Glad it was helpful. It is a challenging recipe, just be sure to adjust the water to suit your flour (better to be conservative and hold back more to start!). Let me know how it goes!
I tried this method and it’s the best I’ve ever made. I only started making sourdough weekly about a month ago so I was surprised by how well this was.😊
I've been able to push my hydration into the 90's, my key lessons were that the flour matters a ton. I use Cairn Springs, and the hydration is the secret to really tender bread with complex flavors .
I’ve made 3 loaves of sourdough and have had pretty good success. Thank you for your video, it will help me round things out. You are very thorough. Thanks again.
Great video Maurizio. Your blog/recipe were the first I used when I started my sourdough journey in 2019. Thank you for all your information you provide.
I used all purpose flour for the recipe, Also I didn't use a leavin since my starter was recently fed and it was ready as a leavin, and it got a bit runny, it doesn't hold it's shape very well unfortunately, but I put it in a tray that should help form it in the oven, and I just removed the steam hopefully I get a good result and thank you very much for the recipe, it was so easy to follow, and I'm definitely trying it again, but probably gonna adjust the hydration level, I will edit the comment to share my progress when it's ready to eat. Edit: I've tasted and it's so nice, it's chewy flavourful and has the balanced amount of saltines and acidity, it smells of vinegar, although I wasn't quite ready on how tough it was to cut in, but in the end it was wonderful.
I have made this bread three times. Each time I have improved the outcome. Just wanted to point out that in your book, you specify a 90-minute autolyse rather than the two-hour autolyse in this video. I made the notation in my book, and I will try the longer autolyse on my next bake. Love the cranberry and walnut bread!
Thank you so much sir! After watching your video, I was able to make bread that was put together, meaning that had bubbles of air into it. I was able to slice it, it's crumb had the necessary cohesion for it (yes, there are people who still struggle out there in the pre-beginner level, like I was). It was a joy. Thank you for it.
Thanks, Maurizio. I was surprised to see you did not use a Dutch Oven but baked on the baking steel and used ice cubes to make steam. Is this a recent change from using the DO? Do you find much difference in the end-product using the DO vs no cover on the baking steel? Thanks so much for taking your time to help all of us become better home bread bakers.
You can use either method, Steve! I use the baking surface + ice with this recipe because I'm baking long oval loaves and am doing two at once. But the DO will work just as well!
This bread looks so awesome!! I am obsessed with bread. Growing up with French grandparents that moved here after ww2. I have my grandmother's baguette recipe from the heart of France. Its AMAZING, she had a bakery when I was a kid. Love your info!
I love how you gave all the valuable instructions! You made me shift my focus towards seeing what my dough needs rather than applying a recipe measures strictly. I have been able to have my first perfect dough consistency after many failed tries. Thank you 💙💙💙
I think I had about a dozen failures until I tried your recipe. Wow I had great success. So glad I stuck with it. I did buy the brod and taylor little Starter keeper. Got rid of all those jars in my refrigerator. Hubby is happy...thank you so much. The levain is a game changer and keeping a temp check on my dough helped.
Your book is such a gem. I've had it a couple of weeks but today is the first day I used a recipe from it. The 100% Whole Wheat Sourdough. I was originally looking for a video of that recipe to see if I did things correctly (the loaves are in the refrigerator cold-proofing as I type this). I milled the flour (hard white wheat) this morning and then went forward with the recipe. I guess I'll find out in the morning after my bake to find out how well I followed your recipe in the book. Thank you for such a wonderful guide and all the technical information in The Perfect Loaf.
Amazing, so glad to hear that! Thank you for picking up my cookbook. Unfortunately, I dont yet have a video for that one... Such a long list of things to film 🙂 Let me know how it goes and enjoy!
@@theperfectloaf I replied with links to Discord where I have pics of the loaves, but I don't know if it went through. I think I added too much of the water 2 because the loaves didn't have a great rise (a little, but not as much as I wanted).
@@CNWatsonJr hmm, i dont see the pictures there. Make sure you tag me (@maurizio) so I can find them. If you can, post in the #i-baked-this channel on the left, too. Yes, if you found little rise in the oven it could have been overhydration, especially if the dough felt very wet, slack, and weak. I would reduce the water a bit and see if that helps you get more oven spring (it will).
Maurizio love the new book and your videos my granddaughter thinks your chocolate cherry sourdough bread is the best thing in the world thanks so much Dave from SudburyOntario Canada
Just to clarify- when you are done stretching and folding you come back and say “it’s been about 4 hours” is that 4 hours since the final stretch and fold or is that 4 hours since you started the initial stretching and folding?
I have watched this vid 4 or 5 times now and lm getting ready to watch it again. THANK YOU!!! Can't wait to make a loaf, my problem is my oven doesn't hold a steady temperature...we'll see.
Today I baked my first loaf off the best recipe loaf. What can I say but amazing. Didn't use all the water but still very wet and hard to manage. Put in the fridge overnight regardless. Didn't appear to rise very much I thought even though the starter was lively. Cooked ii this morning and couldn't wait to try it. It was amazing. Didn't rise, rock hard and gluey inside lol. Thought OK I will try a bit anyway and cut it open. Got out the bread knife , put away the bread knife and got out the wood saw and sawed a slice off. Mmm different . But nice flavour anyway I sawed the loaf in half and gave it to my 2 large dogs. They took it in the garden, dug a hole each and buried it. That then gave me chance to ring the vet to get a dog canine tooth removed which was broken on the crust. . All in all an eventful day. Hhhhmmmm I think my bread went a bit wrong somewhere along the line. 🤔🤔🤔🤔🤔🤔. Oh well better luck next time
Keep at it, next one will be even better :) I feel like your dough was probably underproofed. It sounds like perhaps your dough was slightly underproofed. There are a few indicators your dough could be under: explosive rise in the oven, dense spots in the interior with potentially scattered large holes, and a gummy texture to the interior. Finally, it’s possible the bottom of the loaf might be slightly bowed upward (like the letter “U” - the top will kind of dome). Make sure to build your levain from a starter that’s strong and mature (meaning it’s risen to it’s peak height before you take some to use). From there, bulk fermentation is very important! Make sure your bulk fermentation goes sufficiently far, you want the dough to look smooth, it should have risen considerably, and have bubbles here and there -- it should look alive. If you tug on the dough a bit it should offer resistance to your tugging, it’ll feel stronger. Give the dough the time it needs in bulk fermentation! If you have to give it another 30m or hour to see these signs, do so. It's important for this step to go sufficiently far for the dough to have enough fermentation activity before its proof. Check out my guide to proofing for a bit more help, too: www.theperfectloaf.com/guides/proofing-bread-dough/ Let me know if you have more questions and how the next attempt goes!
Thank you soooooo much Maurizio for your wonderful clear instructions and very helpful hints, you've helped me heaps to be happy again!!! I'm on day 53 with my sourdough starter. As it was active pretty fast I started using it from day 14 to bake bread. Trying to bake bread. Going through all the typical beginner mistakes, adjusting techniques, improving my approach and setup - including unscrewing a vigilance-camera from the outside and setting it up in front of my dough with the alarm set for every hour when I slept so I could remotely check how much it has risen at night and rush down to the Caravan in case it had to go for the next step. Whatever I tried, however I changed the schedule, the result was a flat bread. Taste was always nice though, but a flat slice is not quite the same. Right, possibly more tension on the skin of the dough needed? That's how I came across your first videos, because your technique shaping a boule and a batard for 2 different types of dough was so much more gentle on the dough and it felt like it's really doing something when I tried it! It still wouldn't rise. Hmmmmm, there must clearly be something where I'm going wrong, but where? Other people can do it, so I will find a way! That's the moment I came across this video of yours. I played it back and forth many times, took notes, wrote down the ingredients for each step and gave it a go yesterday around midday. Set a thermometer next to the starter and later the dough (plus my camera in case I had to go off for coffee or shopping or whatnot), and adjusted the heating for this tiny room to stay at 25* C. Surprise, surprise, each single step kind of worked beautifully "on schedule" as you predicted. While it didn't look like it had doubled after bulkfermentation I could see large bubbles under the skin. The dough felt very different to anything I had experienced before. It was light and airy and passed the jiggle-test. It didn't have a dome-shape and it didn't pull off nicely on the edges and there was some water there (I used organic rye and wheat, both milled with stones from a windmill about 100 km from here which might need less water), but this time I hadn't used my straight sided container but a wide open plastic salad bowl which I put off as the course and simply trusted that your very valuable instructions are as reliable as they have been to this point. For a change, using your technique in separating the dough and doing the pre-shaping went like a charm. Not covering the dough made a huge amount of sense as it helps to form a little skin on the smooth part, so I copied this technique too. Shaping, yes, thanks to you again it went without my typical mess. Around lunchtime today I got all my guts together. Right, it can only go wrong again and no harm in it, let's give it a try! Instead of using my dutch oven on top of my gas-cooker and moving the loaf after 30 minutes into my tiny electric oven (haven't got much space to play with, I'm living in my boat under re-construction in the boatyard and have a tiny caravan parked under the bow with a fridge, cooker, table and something to sit on) I found a small tray to set into the tiny oven for the water and worked out a way to retrieve it after 20 minutes without burning myself. I also found a pizza-tray in a matching size to hold the dough with the parchment paper so I could send it inside with my shooting board. Temperature was reached according to the oven thermometer. Oven thermometer out of the oven. Deep breath. Banneton basket out of the fridge, rice-flour onto it, parchment paper, pizza-tray, flip over and onto the shooting-board. With my constant failures I was far too scared to do a proper scoring. Being aware this might cause the next problem I did some decorative scoring in case this might be of any help. Boiling water into the tray (there is no room to do it once the bread is in) and bread in the oven. I couldn't help it, I just had to sit there and watch what's happening. Sure enough, 10 minutes later, I was convinced it has changed in size, it wasn't my imagination. Only a little, but there was clearly something going on. Checking reference-points and the bread constantly against each other and suddenly I couldn't help it but make my poor little cats jump in surprise when I let off a very happy yell of joy! For the first time since I started this more than 50 days ago my bread was rising, promising something I was hoping for all this time! While I haven't cut it open yet, the smell is awesome and the crust looks good. Because of my fear of scoring it has split on several places at the bottom. The second one is still in the fridge and I'll give it a proper scoring tomorrow morning when I try again. Sure, for me it's also about the flavor which I was missing dearly for more than 22 years when I left my country never to go back. But when you get on the sourdough journey with it's ups and downs in the beginning, it's a wonderful thing to find out that with the right instructions you really can achieve an awesome result. Thank you so so so much, you are a real inspiration and you have helped me tremendously to make it work! Big big hugs and sunny greetings from Nazaré/Portugal Dody
Well, I have been baking bread before when there was none to be had (at anchor or on the ocean), but it was with yeast bought at shops before. When my oven broke down somewhere out on the ocean I tried with a frying pan and a lid. Couldn't get it brown properly but it resembled bread. Sourdough baking is a complete new experience for me.
Dody- wow amazing, thank you so much for all the kind words and so glad things went pretty well for you! I really do think the transformation from raw flour and water to a crazy delicious loaf is one of the most amazing things we can do at home :) Super happy to help, it's why I do what I do! Happy baking :)
@@theperfectloaf I dont think I can post a reddit link 😅 but I made the loaves and they came out great. Easily the best bread I've ever had and I'm already onto the next (I'm going to try the oat porridge, I'm excited!)
This is best video yet mate! 1) How does the process change if we were to introduce a spiral mixer? 2) Judging by your meathod a dutch oven isnt required? 3) Tell me more about your bread knife! Cheers
Thank you! Answers: 1) No change, you can use a spiral no problem with this (I often do when mixing larger batches). Though, the longer you mix, the fewer the sets of stretches and folds you'll need during bulk fermentation. Check out my guide to mixing, here (see where I talk about stretching and folding): www.theperfectloaf.com/guides/mixing-bread-dough/ 2) Correct, I'm steaming the oven directly here. But! You can definitely use a DO if you'd like-it's a bit easier. 3) It's the Shun Premier, and I LOVE it. I talk about it here: www.theperfectloaf.com/the-best-bread-knife-for-sourdough/
I have not had much luck with sourdough. But, I just made a sourdough baguette and boule using your instructions and it turned out perfect. I even messed up on the instructions. While making the autolyse, I accidently added the levain to it. I let it sit for the remaining 2 hours anyway, then made the dough. I added a bit more ripe sourdough, too. The point is that it turned out great even though I messed up. I can't wait to see how it turns out when I do it right! Thank you for this instruction.
I followed this video to make my first sourdough bread. It worked out beautiful ! Thank you so much . My kids gave it a 10 out of 10 and I am so happy !
Hi, love your videos, but I followed this one and ended up with a flat loaf with a tight crumb. Even with other recipes I struggle to get the dough strong enough at the bulk ferment stage. It ends up with bubbles but its always very wet and loose. I left this one longer than 4 hours checking every 30 mins but while it ended up growing in size it never pulled away from the edges like yours did. What could be the issue here?
In my personal experience it could be your starter is "young", give it at least 21 days and make it a bit stiffer and well fed. I find if my starter is a bit runny it gets lazy and struggles to leaven bread. It also might be that you're not experienced yet at handling high hydration dough, so start at 65% hydration and gradually build up as you gain experience. Another culprit is protein content of your flour. You want to get at least 12 - 13 % protein in flour, it's easier to work with. Gluten is what keeps your loaf together and traps gas inside. As your bread is fermenting, bacteria are feeding on that gluten, so you want to have enough left at the end of fermentation process.
Oh I forgot to add, if you want to make sure your bread rises nicely until your starter is fully ready, you can sprinkle a bit of instant dry yeast in the mix (when you add salt), it's not a crime. Happy baking!
@@69YouAre96 Hi, thank you so much for replying. I did suspect it is the starter, however mine is almost a year old but I do keep it in the fridge for a week or two between bakes and I only refresh it twice over 24 hours. It does more than double in size after both feeds but maybe I should feed it for longer before I bake. The other variable is temperature, when I have made good sourdoughs it's been warmer, but I assumed if it was a bit cooler I would just have to bulk ferment it for longer. But as I said as I leave it longer it creates bubbles and rises but never toughens up, it's always sticky. It never peels away from the edge of the bowl like in this video. I also wonder if I need to strengthen it more before the bulk ferment (he seems to not do this in the video). I'm quite good at handling high hydration dough and I slap and fold it until it no longer sticks to my hands - which was quite challenging given this hydration but I definitely made is stronger, but I wonder if I need to do this for longer and make it even stronger. When I put it in the bowl after slap and folding, it does seem strong, but as I said, as the bulk ferment progresses it seems to lose this strength rather than getting stronger. Lots of variables, I guess I just need to keep experimenting! But any thoughts would be really appreciated!
It sounds like perhaps your dough was slightly underproofed. There are a few indicators your dough could be under: explosive rise in the oven, dense spots in the interior with potentially scattered large holes, and a gummy texture to the interior. Finally, it’s possible the bottom of the loaf might be slightly bowed upward (like the letter “U” - the top will kind of dome). Make sure to build your levain from a starter that’s strong and mature (meaning it’s risen to it’s peak height before you take some to use). From there, bulk fermentation is very important! Make sure your bulk fermentation goes sufficiently far, you want the dough to look smooth, it should have risen considerably, and have bubbles here and there -- it should look alive. If you tug on the dough a bit it should offer resistance to your tugging, it’ll feel stronger. Give the dough the time it needs in bulk fermentation! If you have to give it another 30m or hour to see these signs, do so. It's important for this step to go sufficiently far for the dough to have enough fermentation activity before its proof. Check out my guide to proofing for a bit more help, too: www.theperfectloaf.com/guides/proofing-bread-dough/
I’ve been making sourdough for almost a month now and this recipe was the first one that made me feel like i accomplished my goal. It was starting to get frustrating. Thank you:)
I’ve noticed more open crumb and taste and texture is better since following this video, however I am getting a fairly flat boule. I’ve followed all your steps, the only difference is I kept the starter in the oven with the light on and also the dough during bulk fermentation rests as I live in a colder climate. Any advice? I speculate it’s keeping the stater and dough during rests that’s causing the issue. Thanks so much!
It sounds like perhaps your dough was slightly underproofed. There are a few indicators your dough could be under the explosive rise in the oven, dense spots in the interior with potentially scattered large holes, and a gummy texture to the interior. Finally, the bottom of the loaf might be slightly bowed (like the letter “U” - the top will kind of dome) upward. Make sure to build your levain from a strong and ripe starter (meaning it’s risen to its peak height before you take some to use). From there, bulk fermentation is essential! Make sure your bulk fermentation goes sufficiently far; you want the dough to look smooth; it should have risen considerably and have bubbles here and there -- it should look alive. If you tug on the dough a bit, it should resist your tugging; it’ll feel stronger. Give the dough the time it needs in bulk fermentation! If you must give it another 30 minutes or an hour to see these signs, do so. This step must go sufficiently far for the dough to have enough fermentation activity before proof. Check out my guide to proofing for a bit more help, too: www.theperfectloaf.com/guides/proofing-bread-dough/
Thank you so much for your kind reply and help! I’ve baked a few more since this post and I’m seeing improvements, now with these new tips you provided I’m excited to implement it! Thanks again! You’re the best!
I typically bake sourdough with an 80% hydration level and have had much success. My question is when do you choose to do the slap and fold method vs stretch and fold. Also, when do you do lamination? Would you use that technique for inclusions? Thanks in advance! Your books and videos have contributed so much to my sourdough journey!
I almost always do slap and fold when mixing by hand unless the hydration of the dough is super high. Even so, you can hold back some of the water in the recipe, do slap and fold, then add more in later. This recipe uses many stretches and folds instead, which is another way to go about it. It's really up to your preference! I never do lamination, too much work and not necessary for most recipes.
I love this bread looks wonderful one more for my list to make. Thank you so much for sharing your secrets and techniques to make our bread perfectly as you do.
Ciao Maurizio Thank you for this wonderful recipe. Quick question: For the 4hrs bulk fermentation- 15’ initial rest, 3x sets fold every 15’ (45’), 3x sets fold every 30’ (1,30’) in total make 2hrs 30’. Do you just leave the dough grow untouched for the remaining 2,30 hrs to get to 4hrs bulk fermentation? Maybe my answer is at minute (8:51) but I would appreciate your confirmation Grazie mille Looking forward to try your recipe!
Thanks Maurizio, I am looking forward to making your bread recipe in a few days & thinking about purchasing your cookbook. My ? Is in the very beginning w making the Levain: you mentioned 30g of "ripe" sourdough starter. I have SD starter in frig that is not ripe but by mixing the amounts you gave & letting it sit for 5 hours would become ripe, correct. Or should I instead prepare Levain the night before on my counter & start process in the am. Thank you for all your hands on experience & helping so many along the way! 😊 Also I bought "Manny's Choice European flour" Can I use half of that & my organic bread flour. Tks again Amy J 🙏
I would take your starter out, feed it for a few days, then use it when it's ripe (bubbly, sour smelling, when it needs a feeding). I dont like to use my starter straight from the fridge when making bread, it never turns out quite as good! Hope you enjoy my cookbook, lots of baking info packed in there 🙂 Happy baking Amy!
I was struggling to find a good recipe for sourdough that works for me and tastes good. Then I found this recipe and video guideline and it changed my sourdough game forever. Even when I feel like it's hard to handle, at the end it still bakes a wonderful tasty bread. And since after I made this recipe, I am unable to make any others 😅 if it's not as hydrated and as soft when working with the dough, I know it won't turn out as good tasting as this one. Still working on my technics and timing but no regrets here - awesome bread every time so far ❤
Good to see you in vids again. Might want to follow up with the preshaping and shaping in a separate vid or point people to other vids you’ve done on this. It was pretty quick without much explanation and such a vital part of the process. Always a fan.
Love your book and your videos! Wondering if you can recommend where to purchase the mixing/bulk fermentation bowl you use in your videos and I believe the perfect loaf tbook as well. It looks super sturdy and heavy and would be better to use than my light stainless steel bowls. Thank you!
Thank you! The mixing bulk bowl I'm using here is from Heath Ceramics. My ebook, I think you're referring to, is here: www.theperfectloaf.com/sourdough-bread-bakers-handbook/ Thanks so much for getting my hardcover cookbook and happy baking!
Thank you for such good instruction. I have a problem with a crust that is VERY hard and really can't be cut even with a serrated knife. I use a stone for baking.
I have done the recipe twice now. Both times I have ended up with a gummy texture inside. It looks and acts as though it’s properly proofed. It’s delicious once toasted. I think I have to adjust temperatures cooking in the DO and cook it longer at a lower temperature. Thank you for all your videos! They’re amazing!
Hey, Carol! If the hydration is too high for your flour it can lead to an overly wet or gummy interior. If the dough feels "soupy" or very "slack" then try pulling back the water percentage by 5% and see if that helps. Make sure to bake your loaves completely. The interior should register around 204-206°F (95-96°C) or higher. If your loaf is under proofed then this will typically lead to a gummy or "wet" textured interior. Make sure your starter and levain are very vigorous and strong when you use them. This is very important! From there, make sure to bulk ferment your dough fully (use the images you see in my posts to guide you on what the dough should look/feel like). You want the dough to be alive and aerated before you divide and shape. From there, a full and complete proof is also very important.
I would suggest starting with preheating your oven higher than the required and then bring down for baking. I solved the gumminess issue with this in combination with letting it rest in the oven with the oven off and door slightly cracked just after baking rather than on the bench. Obviously this all relies on your dough being properly proofed. Usually gumminess is an overproofing issue but you said your proofing seems ok.
I just stumbled upon this video and watched it and I could cry! 😭 I have joined numerous Facebook sourdough groups and watched many TH-cam videos trying to learn and understand how to make sourdough bread. Unfortunately I never gained confidence from these tutorials and felt discouraged….until now!! I am in love with your presentation and I don’t even know your name!! 🥰 Thank you for simplifying the process and taking the time to explain in detail. I liked and subscribed to your channel and will now be watching all of your videos. And you did it without even using a mixer! Wow! I feel that you have given me hope. I’m excited to begin my new hobby of bread making with you! -Tammy in NC 🇺🇸
Ahh, thanks so much Tammy. Means a lot to hear all that-it's why I do what I do! Let me know how it goes when you give this a try. The process is intimidating at first, but after you do it a few times it becomes very easy. Lots more guide and info at my website at well, theperfectloaf.com. Let me know if you have any Qs and have fun!
Thanks for your videos! I do have your book as well and it is a great toll to help with my sourdough. I tried this recipe twice and the results is over-proofed bread with not great oven spring. Could you tell me the % rise (during bulk fermentation) you are looking for in this recipe. I did 40% with a high gluten Bob’s Red Mill artisan bread that generally works great in other recipes.
THANK YOU!! I'm new to baking bread & have been having the hardest time figuring out when my bread is done with bulk fermentation.. and you just made this journey so much easier! It makes perfect sense & u explained everything so perfectly! I purchased your book last night because I was so impressed. And im bulk fermenting right now & if it wasnt for you, id have baked it long ago. And even with a different recipe than yours (which im trying next, btw) my dough is doing exactly what u say it will do! I have a thermometer & all the right tools. I just never knew this part. Thank you soo much! You are awesome! 🙌
Hi Maurizio, I’ve been baking the Tartine Country Bread (75% hydration) every week now and have had really great results every time. I thought I’d give this recipe a shot today and everything was going well till shaping. At 11:02 you do a stitch as I do in my shaping as well, I’ve found the stitches don’t hold really well and end up ripping. In the past, Ive let the dough rest longer and try shaping again but with this one the stitches just kept ripping! Thinking I over hydrated my flour, have u had this problem before?
Hey there! If they keep ripping your dough might be too strong or underhydrated for that shaping method. I don't use this stitching method often, to be honest, only when the dough is highly hydrated and very slack. I would suggest you try this method instead: th-cam.com/video/GkwQR5CnM6Y/w-d-xo.htmlsi=wcNFbBNUI-jaeUdk&t=404
Question for you Maurizio, when you make the Levian, does the "Ripe" starter need to be at its peak? I'm finding my Levian doesn't look ready enough at 5 hours but the bread still turns out fairly well. I'm wondering if it would be better if I waited?
I dont go so much by the actual height, it's more about all the other signs: bubbles, some rise, a loosening in consistency, a sour aroma... Generally, I find most don't wait long enough and use it too early. It's usually "ripe" for a while, too, there's some flexibility there!
loved the video. In your experience, is the autolyse step and the coil and folds crucial to obtaining a 'good' loaf? Have you tried making the same recipe in a mixer without these steps? I have always been skeptical about these steps. Some have removed the autolyse step as they have found this unnecessary.
I am new to sourdough bread and really enjoyed your video and detailed instructions. One question, my dough looked like yours up until I put it in the fridge. When I took it out, it was quite flat and the dough was more stiff. What could possibly have gone wrong just sitting in the fridge?
Hmm. Very possible it over proofed, though that's not very common. My feeling is the dough was probably not strengthened enough and/or not shaped tightly enough. Check out my video on shaping: th-cam.com/video/GkwQR5CnM6Y/w-d-xo.html
Thank you! You can always split these two loaf recipes directly in half and make only one loaf, just halve all the ingredients. If you want to scale in a way other than half, double, triple, etc., use bakers percentages: www.theperfectloaf.com/reference/introduction-to-bakers-percentages/
Looking to slow down on making bread and want to store the starter in the refrigerator. I typically follow 20gms +/-, 100gm Water, 100gm Flour. Should I adjust if stored for 1 week at a time between feedings?
That sounds good, but I usually drop the water just a bit. I would reduce water to 80g so it's a little stiffer. It's not mandatory, but it'll help reduce fermentation activity a bit and keep it a little more resilient.
So how do you make a starter if you live in the uk, when in the winter you have the temp at 21 in the day when your heatings on and 13 at night when your heatings off, so you don’t have a regular heat all 24 hours?
Thank you so much for very helpful tips like controlling dough temperature. Although I was used to control the room temperature and make this one in to consideration , but Final dough temperature was some new thing to me. And a question , do you recommend to add Vital gluten flour? my baking flour has 14% protein. Thanks
Thanks so much for this !May I know why we need to do 6 SF and you didn’t need to do any CF in this receipt?and how I determine when I need to do the SF and when I need to do the CF?
This recipe has no real mixing upfront, so all the dough strengthening happens during bulk fermentation. This means many more sets of stretch and folds to get the dough to where it needs to be!
Hello, Thank you for this tutorial! If I want to mix the levain and salt into the autolyzed dough using my KitchenAid stand mixer, and I'm working with a total of 325g of flour (a small loaf since it's just the two of us), should I use the paddle attachment or the dough hook? What speed should I mix at, and for how many minutes? After that, do I move straight to bulk fermentation with the 6 sets of stretches and folds, or should I continue developing the gluten first (referring to "STRENGTHEN THE DOUGH" in your book's recipe)? Thanks so much!
so glad I watched this video of yours. Everything I was trying to figure out myself, you addressed it right here (still it was nice to use a little of my own grey cells)... especially the two challenges for new sourdough bakers. When the dough is ready for BF and then the BF itself. I overproofed the first three loaves so I was scrambling for a way to measure the rise by marking my container and dough temping. I have questions. With your method of checking the dough with the poke test and by sliding the circumference of the dough from the side of the bowl, what would be the approximately percentage of rise please ? I ask because cold retarding overnight, the dough is still fermenting and it should be 100% before baking correct ? Thank you.
thank you for your reply. I am getting better at gluten development, it's a nice texture and holds shape when I do the final coil and fold (the dough is smooth and shiny) Then I bulk ferment, see the bubbles, have the jiggle but when I turn it out onto the table, it is pretty loose and then I forgot to preshape (facepalm), I shape directly as a boule but it is sticky - I do know how to pull and tuck, becomes a nice jiggly boule paying attention that it has tension but I had to use quite a generous amount of flour and it was not very elegant. Hydration is around 74% and flour combo about 13.5% - I am baking tomorrow (it is cold retarding as I type this) and then I will see my mistake of not preshaping :-( I am going to try your recipe for my next attempt @@theperfectloaf
Thank you for your great video and tips, can’t wait to try it. May I know how to prevent a over baked bottom? Mine always turn out too dark if leave for 30-40 mins after remove the steam. Thank you and keep the great video coming! Love it!
Amazing video! What fridge temperature would you recommend for the cold proof? I can’t achieve the ideal oven spring and I’m afraid my dough is overfermented. (Crumb structure is lovely, but the loaf is still more flat than ideal.) Thank you in advance!
Thank you for awesome video with a nice how to. It is funny how each bread is different across the world. For example here we use secale flour, it adds a lot of taste but reduces a volume a little bit but it is worth it for me. Your recipe looks more like french style bread then common European bread.
Thank you for the great teaching method. I made my loaf following your recipe and it turned out perfect! I’d like to know that what will happen if we add more starter than what the recipe calls for? For example, if the recipe calls for 100 grams of starter, what would be the outcome if I added 300 grams of starter? Just curious. Thanks once again.
How much flour are you using? In the video you refer to: add all the flour, then also how many grams of salt? Thank you kindly, my apologies if I missed it. Great video.
Going to try this recipe it looks amazing. Would you say it would be okay using a mixer to help build the dough? Would you still do as many stretch and folds if I were to mix the dough first? Thanks!
Yes, you can absolutely use a mixer. Be sure to follow the same process and hold back some of the mixing water until the dough is well developed, then slowly add it in. If you mix the dough heavily in the mixer, you won't need that many stretches and folds. If you go to "medium development," like I do, I usually only do 2 sets of S&Fs.
Can you tell me about the pan that was in the over (that you threw the ice into before baking.) It looked like there was something else in that pan and can't make it out from the video. Thanks in advance!
Thanks! When I incorporate the levain into the autolysed dough, it turns into a watery mess. What did i do wrong? The autolysed dough looks good before that.
It's totally okay for that to happen, and it's expected. The dough will break apart but then come back together again after you do some more folding in the bowl. Don't worry about "ruining the gluten" or anything like that, it's totally fine!
Dear Maurizio, thank you for this video I will definitely try it. Please share your thoughts on using a stand mixer for sourdough? Would that over-knead and destroy the dough?
When mixing the levain, 30g starter, 30g bread flour, 30g whole wheat flour, and 60g water, 1:2:2, I reach peak in 5 1/2 hours at 76° F. When I scaled the quantity up to 125g starter, 125g bread flour, 125g whole wheat flour, and 250g water, 1:2:2, it took 9 hours at 76° F to reach peak. Should the time for both quantities be the same? They were both in the same proofing box. Thanks!
If they're the same ratios, they should theoretically be the same ripening time, yes. The larger quantity may have been cooler to start (and your proofer warmer), so it took longer to ripen. Just a guess there!
Dear Maurizio, I am not a beginner in sourdough, but you have managed to open some unknown details and tips for me. I have bought your book and this is the only book about baking in my life. I did it as a thanks to you because you are not only very pleasant and talented person, but also very generous. You a sharing you experience with us for free very long time. Thank you and good luck to you.
Really appreciate your comments, thank you so much. I love doing what I do 🙂 Happy baking!
I have to Thank Maurizio. He got me hooked on baking sour dough bread. I read a blog of his about milling wheat berries in the morning. He poetically captured the moment by somehow making me want to smell the milling of the wheat berries. I bought a Mock Mill and now go through 25lb of central milling flour every few months. I am on a Khorasan wheat berry kick at the moment. When you make a bread and your 8 year old and his friends fight over the butt end crusts, I think you have a winner.
It means so much for me to hear that, thank you. Your comment is exactly why I do what I do. Happy baking!
John, I just recently got some Korason from a local Miller here in central Carolina. I haven’t worked with it before and I hear it could be a bit tricky. Can you Schurian any input on doing artisan loaves with it hydration blends so on
end crust wars are REAL
I've watched tons of sourdough videos and this is by far the best one yet. Thank you for making a simple video from beginning to end.
Wow, thank you!
Дорогой Маорицио! Мне 71 год, Россия. Безумно люблю ремесленный хлеб! Низкий вам поклон за Вашу щедрость, искренность! Я училась по интернету и Вы один из самых лучших! В России таких нет!!! А если и есть то не такие искренние и щедрые как Вы!! Спасибо Вам! Ваши рецепты продлевают жизнь!! От радости что могу это испечь!! Обнимаю, как мама))))
Ух ты, потрясающе! Большое спасибо, я очень ценю это и так рад, что смог помочь. Как я всегда говорю, удачной выпечки!
Nu i dura.
Have been making this recipe for about 4 years now, and while I try others, this one keeps calling me back. Results are simply wonderful.
Amazing. So glad to hear it's worked well for ya for so long, Mark!
Me to , I tried several of other recipe, this recipe showed me another level of sourdough secrets that I never noticed when I was practicing other recipe.
You don’t say how much flour in autolyse part. How many grams do I mix into water
@@mareefripp4392 hey there! it's in the video description: ➡ AUTOLYSE INGREDIENTS:
● 822g medium-protein bread flour
● 64g whole wheat flour
● 650g water
I didn't hear the salt amount mentioned. Did I miss it?
@@theperfectloaf
Thanks for your book, PL community and videos, Maurizio. Can't wait to try all your recipes. My 1st Basic Sourdough turned out well-not perfect but delicious. My 8yr old neighbor has been assisting me & worked with me to build a strong starter from Day 1. It took us 17 days to establish it and then another week to make sure it was strong..
Years ago, I used to bake a lot and used sourdough but this is a more intensive journey and I am loving it. Never made a successful starter from scratch before. It is well worth the effort.
You're very welcome! Thanks for being here 🙂 I know, a lot of people ask why i don't sell my starter... I thnk it's worthwhile making your own. You learn a lot along the way, you make something from what seems like nothing, and you learn maintenance at the same time.
Happy baking! Feel free to post here, at the website, or email me if you have Qs.
Mauricio, I LOVE your sourdough book and videos! I’ve been making your beginner sourdough and walnut cranberry loaves every week for over a year now. Thanks to your videos and detailed instructions, the loaves have improved and are pretty close to perfect! I always give one of the two loaves I bake to a neighbor or friend, and they agree that it is the best sourdough bread ever. Thank you for all the hard work you have done to create the best sourdough bread and for sharing your recipes and making videos that simplify the process for new bread bakers! (We also love your discard recipes!!)
Amazing, thanks so much. Really happy to hear you're enjoying my cookbook, too 🙂 Means a lot to read all your comments, just like I said to another commenter, it's why I do what I do. Happy baking Kathleen!
I’ve been watching many videos and baking sourdough for a few months now. I’ve been looking for a good method that will give me great results without a crazy timeline. I’m going to give this a try. Thank you.
Let me know how it goes!
I am pretty new to sourdough baking and this is the third TH-camr's recipe I tried. First one took too long to do, results were not that bad, second was too short but results were bad, and then there's The Perfect Loaf that's just the right amount of time and the most awesome results!!! The channel name did not disappoint! I used it for my 4th and 5th bake/loaves and both times yielded fantastic results! The crumb is airy, the crust is thin and crispy, it's just very fascinating how you can have bread that's like that using just flour, water, and salt (oh and a lot of patience of course). It's easy to be intimidated with the high hydration especially if you're new, but I just dove right in cause in my mind if I fail I can just keep trying, and I'm so glad I did. It was hard for sure but the reward was great. So yeah, I'm just here to thank you, Maurizio because I can now make artisan level loaf at home and will most likely never buy bread anymore outside. I found something good so I'll just stick to this recipe moving forward. No need to keep looking. 😊😊😊💯💯💯
So amazing to read all that and super happy to help! Have fun, it only gets better with time, too 🙂
Thank you so much! I give you credit for getting me on my sourdough journey 8 years ago from your wonderful website. I bake your sourdough bread as often as my schedule allows. My only problem is getting my starter to the right active state from which to build my levain so it works out timing wise. My starter lives in my fridge and takes a few days to really wake up.
Super happy to help. Like you, I usually give mine a few days of feedings to get it back into shape when coming out of the fridge.
I don't understand then how some people say their starter is alive and well after only 2 hours outside the fridge. @@theperfectloaf
I’ve tried this recipe three times without success, but this video was really helpful to understand visual cues. I’ll give it another shot this week!
Glad it was helpful. It is a challenging recipe, just be sure to adjust the water to suit your flour (better to be conservative and hold back more to start!). Let me know how it goes!
I’m not ready to make a high hydration Sourdough yet but I agree the visual cues are great.
I tried this method and it’s the best I’ve ever made. I only started making sourdough weekly about a month ago so I was surprised by how well this was.😊
I've been able to push my hydration into the 90's, my key lessons were that the flour matters a ton. I use Cairn Springs, and the hydration is the secret to really tender bread with complex flavors .
Can I have the flour measure for the autolyse
I’ve made 3 loaves of sourdough and have had pretty good success. Thank you for your video, it will help me round things out. You are very thorough. Thanks again.
Glad it helped :)
This recipe has got to be the hardest thing I've tried to make, the video really helps, thank you Maurizio
You can do it!
Where is the recipe.
I use 1000 grams Flour strong, 790 h2o.. 110 starter…20 grams salt
@@dianenichols1198 It's on his website.
Been baking for around 3 months and I feel like this channel is a blessing! :D thank you!
You are so welcome!
Great video Maurizio. Your blog/recipe were the first I used when I started my sourdough journey in 2019. Thank you for all your information you provide.
Wonderful! So glad I can help 🙂
I used all purpose flour for the recipe, Also I didn't use a leavin since my starter was recently fed and it was ready as a leavin, and it got a bit runny, it doesn't hold it's shape very well unfortunately, but I put it in a tray that should help form it in the oven, and I just removed the steam hopefully I get a good result and thank you very much for the recipe, it was so easy to follow, and I'm definitely trying it again, but probably gonna adjust the hydration level, I will edit the comment to share my progress when it's ready to eat.
Edit: I've tasted and it's so nice, it's chewy flavourful and has the balanced amount of saltines and acidity, it smells of vinegar, although I wasn't quite ready on how tough it was to cut in, but in the end it was wonderful.
I have made this bread three times. Each time I have improved the outcome. Just wanted to point out that in your book, you specify a 90-minute autolyse rather than the two-hour autolyse in this video. I made the notation in my book, and I will try the longer autolyse on my next bake.
Love the cranberry and walnut bread!
Wonderful! Glad improvements are there. It's a challenging recipe but with practice, better results are sure to follow.
Thank you so much sir!
After watching your video, I was able to make bread that was put together, meaning that had bubbles of air into it. I was able to slice it, it's crumb had the necessary cohesion for it (yes, there are people who still struggle out there in the pre-beginner level, like I was). It was a joy. Thank you for it.
You are most welcome and so glad to hear this!
Thanks, Maurizio. I was surprised to see you did not use a Dutch Oven but baked on the baking steel and used ice cubes to make steam. Is this a recent change from using the DO? Do you find much difference in the end-product using the DO vs no cover on the baking steel? Thanks so much for taking your time to help all of us become better home bread bakers.
You can use either method, Steve! I use the baking surface + ice with this recipe because I'm baking long oval loaves and am doing two at once. But the DO will work just as well!
This bread looks so awesome!! I am obsessed with bread. Growing up with French grandparents that moved here after ww2. I have my grandmother's baguette recipe from the heart of France. Its AMAZING, she had a bakery when I was a kid. Love your info!
Love hearing that. Bread is the best 🙂 Thank you and happy baking!
This has to be the Best by far Sourdough bread Ever!!! Easy to do! Thank you! And I bought your Book!!! Love it!❤️
Yay! Thank you! Appreciate you picking up my cookbook :)
I love how you gave all the valuable instructions! You made me shift my focus towards seeing what my dough needs rather than applying a recipe measures strictly. I have been able to have my first perfect dough consistency after many failed tries. Thank you 💙💙💙
You are so welcome!
I am thankful with all my heart for your knowledge
I think I had about a dozen failures until I tried your recipe. Wow I had great success. So glad I stuck with it. I did buy the brod and taylor little
Starter keeper. Got rid of all those jars in my refrigerator. Hubby is happy...thank you so much. The levain is a game changer and keeping a temp check on my dough helped.
Means a lot to hear that, thank you 🙂
Very good video . Your videos have helped me elevate my sourdough bread baking journey . 10 months in my breads getting better every week. Thank you
Wonderful! Fantastic to hear I have helped. Have fun and keep me posted on how it's going 🙂
Your book is such a gem. I've had it a couple of weeks but today is the first day I used a recipe from it. The 100% Whole Wheat Sourdough. I was originally looking for a video of that recipe to see if I did things correctly (the loaves are in the refrigerator cold-proofing as I type this). I milled the flour (hard white wheat) this morning and then went forward with the recipe. I guess I'll find out in the morning after my bake to find out how well I followed your recipe in the book. Thank you for such a wonderful guide and all the technical information in The Perfect Loaf.
Amazing, so glad to hear that! Thank you for picking up my cookbook. Unfortunately, I dont yet have a video for that one... Such a long list of things to film 🙂
Let me know how it goes and enjoy!
@@theperfectloaf I replied with links to Discord where I have pics of the loaves, but I don't know if it went through. I think I added too much of the water 2 because the loaves didn't have a great rise (a little, but not as much as I wanted).
@@CNWatsonJr hmm, i dont see the pictures there. Make sure you tag me (@maurizio) so I can find them. If you can, post in the #i-baked-this channel on the left, too. Yes, if you found little rise in the oven it could have been overhydration, especially if the dough felt very wet, slack, and weak. I would reduce the water a bit and see if that helps you get more oven spring (it will).
Maurizio love the new book and your videos my granddaughter thinks your chocolate cherry sourdough bread is the best thing in the world thanks so much Dave from SudburyOntario Canada
Wonderful, thank you Dave! (I just love that bread, too 🙂)
After attempting 5 times I followed this recipe and FINALLY got 2 perfect loafs!! Thank you !!
Way to stick with it! It does take a bit of practice, but once you get it, it was all worth it 🙂 Happy baking!
Just to clarify- when you are done stretching and folding you come back and say “it’s been about 4 hours” is that 4 hours since the final stretch and fold or is that 4 hours since you started the initial stretching and folding?
Good Q, sorry it wasn't more clear. That's 4 hours since the START of bulk fermentation 🙂
@@theperfectloafwhich means from the moment you added the levain, correct?
@@mariasantos9873 no, at the end of mixing
So after the last/sixth fold there's 1 hour and 45 minutes left of the bulk fermentation (give or take)?
@@henrikandersson7019 correct. Just let the dough rest during that time.
I have watched this vid 4 or 5 times now and lm getting ready to watch it again. THANK YOU!!! Can't wait to make a loaf, my problem is my oven doesn't hold a steady temperature...we'll see.
You can do it!
Today I baked my first loaf off the best recipe loaf. What can I say but amazing. Didn't use all the water but still very wet and hard to manage. Put in the fridge overnight regardless. Didn't appear to rise very much I thought even though the starter was lively. Cooked ii this morning and couldn't wait to try it. It was amazing. Didn't rise, rock hard and gluey inside lol. Thought OK I will try a bit anyway and cut it open. Got out the bread knife , put away the bread knife and got out the wood saw and sawed a slice off. Mmm different . But nice flavour anyway I sawed the loaf in half and gave it to my 2 large dogs. They took it in the garden, dug a hole each and buried it. That then gave me chance to ring the vet to get a dog canine tooth removed which was broken on the crust. . All in all an eventful day. Hhhhmmmm I think my bread went a bit wrong somewhere along the line. 🤔🤔🤔🤔🤔🤔. Oh well better luck next time
Keep at it, next one will be even better :) I feel like your dough was probably underproofed. It sounds like perhaps your dough was slightly underproofed. There are a few indicators your dough could be under: explosive rise in the oven, dense spots in the interior with potentially scattered large holes, and a gummy texture to the interior. Finally, it’s possible the bottom of the loaf might be slightly bowed upward (like the letter “U” - the top will kind of dome).
Make sure to build your levain from a starter that’s strong and mature (meaning it’s risen to it’s peak height before you take some to use). From there, bulk fermentation is very important! Make sure your bulk fermentation goes sufficiently far, you want the dough to look smooth, it should have risen considerably, and have bubbles here and there -- it should look alive. If you tug on the dough a bit it should offer resistance to your tugging, it’ll feel stronger. Give the dough the time it needs in bulk fermentation! If you have to give it another 30m or hour to see these signs, do so. It's important for this step to go sufficiently far for the dough to have enough fermentation activity before its proof.
Check out my guide to proofing for a bit more help, too:
www.theperfectloaf.com/guides/proofing-bread-dough/
Let me know if you have more questions and how the next attempt goes!
@@theperfectloaf I bet it made you 😃
Freaking hilarious 🤣
Bought the book, I've got my starter going well and hopefully this week I'll get the book and have success
Fantastic, thank you! Let me know how it's going 🙂
Tried your recipe, baked the loaf today and it was one of my best!! ❤ Thank you!
Glad you liked it!!
Thank you soooooo much Maurizio for your wonderful clear instructions and very helpful hints, you've helped me heaps to be happy again!!!
I'm on day 53 with my sourdough starter. As it was active pretty fast I started using it from day 14 to bake bread. Trying to bake bread. Going through all the typical beginner mistakes, adjusting techniques, improving my approach and setup - including unscrewing a vigilance-camera from the outside and setting it up in front of my dough with the alarm set for every hour when I slept so I could remotely check how much it has risen at night and rush down to the Caravan in case it had to go for the next step.
Whatever I tried, however I changed the schedule, the result was a flat bread. Taste was always nice though, but a flat slice is not quite the same.
Right, possibly more tension on the skin of the dough needed?
That's how I came across your first videos, because your technique shaping a boule and a batard for 2 different types of dough was so much more gentle on the dough and it felt like it's really doing something when I tried it! It still wouldn't rise.
Hmmmmm, there must clearly be something where I'm going wrong, but where? Other people can do it, so I will find a way!
That's the moment I came across this video of yours.
I played it back and forth many times, took notes, wrote down the ingredients for each step and gave it a go yesterday around midday. Set a thermometer next to the starter and later the dough (plus my camera in case I had to go off for coffee or shopping or whatnot), and adjusted the heating for this tiny room to stay at 25* C.
Surprise, surprise, each single step kind of worked beautifully "on schedule" as you predicted. While it didn't look like it had doubled after bulkfermentation I could see large bubbles under the skin. The dough felt very different to anything I had experienced before. It was light and airy and passed the jiggle-test. It didn't have a dome-shape and it didn't pull off nicely on the edges and there was some water there (I used organic rye and wheat, both milled with stones from a windmill about 100 km from here which might need less water), but this time I hadn't used my straight sided container but a wide open plastic salad bowl which I put off as the course and simply trusted that your very valuable instructions are as reliable as they have been to this point.
For a change, using your technique in separating the dough and doing the pre-shaping went like a charm. Not covering the dough made a huge amount of sense as it helps to form a little skin on the smooth part, so I copied this technique too.
Shaping, yes, thanks to you again it went without my typical mess.
Around lunchtime today I got all my guts together. Right, it can only go wrong again and no harm in it, let's give it a try!
Instead of using my dutch oven on top of my gas-cooker and moving the loaf after 30 minutes into my tiny electric oven (haven't got much space to play with, I'm living in my boat under re-construction in the boatyard and have a tiny caravan parked under the bow with a fridge, cooker, table and something to sit on) I found a small tray to set into the tiny oven for the water and worked out a way to retrieve it after 20 minutes without burning myself. I also found a pizza-tray in a matching size to hold the dough with the parchment paper so I could send it inside with my shooting board.
Temperature was reached according to the oven thermometer. Oven thermometer out of the oven. Deep breath. Banneton basket out of the fridge, rice-flour onto it, parchment paper, pizza-tray, flip over and onto the shooting-board. With my constant failures I was far too scared to do a proper scoring. Being aware this might cause the next problem I did some decorative scoring in case this might be of any help. Boiling water into the tray (there is no room to do it once the bread is in) and bread in the oven.
I couldn't help it, I just had to sit there and watch what's happening.
Sure enough, 10 minutes later, I was convinced it has changed in size, it wasn't my imagination. Only a little, but there was clearly something going on. Checking reference-points and the bread constantly against each other and suddenly I couldn't help it but make my poor little cats jump in surprise when I let off a very happy yell of joy! For the first time since I started this more than 50 days ago my bread was rising, promising something I was hoping for all this time!
While I haven't cut it open yet, the smell is awesome and the crust looks good. Because of my fear of scoring it has split on several places at the bottom. The second one is still in the fridge and I'll give it a proper scoring tomorrow morning when I try again.
Sure, for me it's also about the flavor which I was missing dearly for more than 22 years when I left my country never to go back. But when you get on the sourdough journey with it's ups and downs in the beginning, it's a wonderful thing to find out that with the right instructions you really can achieve an awesome result.
Thank you so so so much, you are a real inspiration and you have helped me tremendously to make it work!
Big big hugs and sunny greetings from Nazaré/Portugal
Dody
Well, I have been baking bread before when there was none to be had (at anchor or on the ocean), but it was with yeast bought at shops before. When my oven broke down somewhere out on the ocean I tried with a frying pan and a lid. Couldn't get it brown properly but it resembled bread. Sourdough baking is a complete new experience for me.
Dody- wow amazing, thank you so much for all the kind words and so glad things went pretty well for you! I really do think the transformation from raw flour and water to a crazy delicious loaf is one of the most amazing things we can do at home :) Super happy to help, it's why I do what I do! Happy baking :)
Thank you, you have helped me take my bread to next level!
You are so welcome!
I just got the book and im glad you recently uploaded this. Excited to try this tomorrow!
Thanks for picking it up, I hope you're enjoying it! Let me know how it turns out 🙂
@@theperfectloaf I dont think I can post a reddit link 😅 but I made the loaves and they came out great. Easily the best bread I've ever had and I'm already onto the next (I'm going to try the oat porridge, I'm excited!)
WoW it looks great and look at how big the bubble are in the bread 👍🏻
Thank you 😋
This is best video yet mate!
1) How does the process change if we were to introduce a spiral mixer?
2) Judging by your meathod a dutch oven isnt required?
3) Tell me more about your bread knife!
Cheers
Thank you! Answers:
1) No change, you can use a spiral no problem with this (I often do when mixing larger batches). Though, the longer you mix, the fewer the sets of stretches and folds you'll need during bulk fermentation. Check out my guide to mixing, here (see where I talk about stretching and folding):
www.theperfectloaf.com/guides/mixing-bread-dough/
2) Correct, I'm steaming the oven directly here. But! You can definitely use a DO if you'd like-it's a bit easier.
3) It's the Shun Premier, and I LOVE it. I talk about it here:
www.theperfectloaf.com/the-best-bread-knife-for-sourdough/
Sounds good and will try for 10 days. Things like this interest me.
Keep at it!
I have not had much luck with sourdough. But, I just made a sourdough baguette and boule using your instructions and it turned out perfect. I even messed up on the instructions. While making the autolyse, I accidently added the levain to it. I let it sit for the remaining 2 hours anyway, then made the dough. I added a bit more ripe sourdough, too. The point is that it turned out great even though I messed up. I can't wait to see how it turns out when I do it right! Thank you for this instruction.
Super glad to hear I've been able to help!
I followed this video to make my first sourdough bread. It worked out beautiful ! Thank you so much . My kids gave it a 10 out of 10 and I am so happy !
Wow, well I don't think there's a better comment. So happy I could help!
Hi, love your videos, but I followed this one and ended up with a flat loaf with a tight crumb. Even with other recipes I struggle to get the dough strong enough at the bulk ferment stage. It ends up with bubbles but its always very wet and loose. I left this one longer than 4 hours checking every 30 mins but while it ended up growing in size it never pulled away from the edges like yours did. What could be the issue here?
In my personal experience it could be your starter is "young", give it at least 21 days and make it a bit stiffer and well fed. I find if my starter is a bit runny it gets lazy and struggles to leaven bread. It also might be that you're not experienced yet at handling high hydration dough, so start at 65% hydration and gradually build up as you gain experience. Another culprit is protein content of your flour. You want to get at least 12 - 13 % protein in flour, it's easier to work with. Gluten is what keeps your loaf together and traps gas inside. As your bread is fermenting, bacteria are feeding on that gluten, so you want to have enough left at the end of fermentation process.
Oh I forgot to add, if you want to make sure your bread rises nicely until your starter is fully ready, you can sprinkle a bit of instant dry yeast in the mix (when you add salt), it's not a crime. Happy baking!
@@69YouAre96 Hi, thank you so much for replying. I did suspect it is the starter, however mine is almost a year old but I do keep it in the fridge for a week or two between bakes and I only refresh it twice over 24 hours. It does more than double in size after both feeds but maybe I should feed it for longer before I bake. The other variable is temperature, when I have made good sourdoughs it's been warmer, but I assumed if it was a bit cooler I would just have to bulk ferment it for longer. But as I said as I leave it longer it creates bubbles and rises but never toughens up, it's always sticky. It never peels away from the edge of the bowl like in this video. I also wonder if I need to strengthen it more before the bulk ferment (he seems to not do this in the video). I'm quite good at handling high hydration dough and I slap and fold it until it no longer sticks to my hands - which was quite challenging given this hydration but I definitely made is stronger, but I wonder if I need to do this for longer and make it even stronger. When I put it in the bowl after slap and folding, it does seem strong, but as I said, as the bulk ferment progresses it seems to lose this strength rather than getting stronger. Lots of variables, I guess I just need to keep experimenting! But any thoughts would be really appreciated!
It sounds like perhaps your dough was slightly underproofed. There are a few indicators your dough could be under: explosive rise in the oven, dense spots in the interior with potentially scattered large holes, and a gummy texture to the interior. Finally, it’s possible the bottom of the loaf might be slightly bowed upward (like the letter “U” - the top will kind of dome).
Make sure to build your levain from a starter that’s strong and mature (meaning it’s risen to it’s peak height before you take some to use). From there, bulk fermentation is very important! Make sure your bulk fermentation goes sufficiently far, you want the dough to look smooth, it should have risen considerably, and have bubbles here and there -- it should look alive. If you tug on the dough a bit it should offer resistance to your tugging, it’ll feel stronger. Give the dough the time it needs in bulk fermentation! If you have to give it another 30m or hour to see these signs, do so. It's important for this step to go sufficiently far for the dough to have enough fermentation activity before its proof.
Check out my guide to proofing for a bit more help, too:
www.theperfectloaf.com/guides/proofing-bread-dough/
I’ve been making sourdough for almost a month now and this recipe was the first one that made me feel like i accomplished my goal. It was starting to get frustrating. Thank you:)
Wonderful! Super glad I could help.
Hi Maruizio - after shaping and placing in the banneton, do you go directly to the refrigerator, or do you proof in the basket? Thank you!
I’ve noticed more open crumb and taste and texture is better since following this video, however I am getting a fairly flat boule. I’ve followed all your steps, the only difference is I kept the starter in the oven with the light on and also the dough during bulk fermentation rests as I live in a colder climate. Any advice? I speculate it’s keeping the stater and dough during rests that’s causing the issue. Thanks so much!
It sounds like perhaps your dough was slightly underproofed. There are a few indicators your dough could be under the explosive rise in the oven, dense spots in the interior with potentially scattered large holes, and a gummy texture to the interior. Finally, the bottom of the loaf might be slightly bowed (like the letter “U” - the top will kind of dome) upward.
Make sure to build your levain from a strong and ripe starter (meaning it’s risen to its peak height before you take some to use). From there, bulk fermentation is essential! Make sure your bulk fermentation goes sufficiently far; you want the dough to look smooth; it should have risen considerably and have bubbles here and there -- it should look alive. If you tug on the dough a bit, it should resist your tugging; it’ll feel stronger. Give the dough the time it needs in bulk fermentation! If you must give it another 30 minutes or an hour to see these signs, do so. This step must go sufficiently far for the dough to have enough fermentation activity before proof.
Check out my guide to proofing for a bit more help, too:
www.theperfectloaf.com/guides/proofing-bread-dough/
Thank you so much for your kind reply and help! I’ve baked a few more since this post and I’m seeing improvements, now with these new tips you provided I’m excited to implement it! Thanks again! You’re the best!
I typically bake sourdough with an 80% hydration level and have had much success. My question is when do you choose to do the slap and fold method vs stretch and fold. Also, when do you do lamination? Would you use that technique for inclusions? Thanks in advance! Your books and videos have contributed so much to my sourdough journey!
I almost always do slap and fold when mixing by hand unless the hydration of the dough is super high. Even so, you can hold back some of the water in the recipe, do slap and fold, then add more in later. This recipe uses many stretches and folds instead, which is another way to go about it. It's really up to your preference! I never do lamination, too much work and not necessary for most recipes.
Omg I just bought your book!!!!. I’m glad I did😅
Oh thank you, I hope you love it!
Oh my gosh! I suddenly have a hankering for toast! That looks so good!
this makes *incredible* toast!! Thank you
I love this bread looks wonderful one more for my list to make. Thank you so much for sharing your secrets and techniques to make our bread perfectly as you do.
You are so welcome!
Ciao Maurizio
Thank you for this wonderful recipe. Quick question:
For the 4hrs bulk fermentation-
15’ initial rest, 3x sets fold every 15’ (45’), 3x sets fold every 30’ (1,30’) in total make 2hrs 30’.
Do you just leave the dough grow untouched for the remaining 2,30 hrs to get to 4hrs bulk fermentation?
Maybe my answer is at minute (8:51) but I would appreciate your confirmation
Grazie mille
Looking forward to try your recipe!
Yes, that's right. Let the dough rest the remainder of the time!
Thank you very much for taking the time to respond!
He's the finest bread maker I've seen so far🥖🍞🎀
Thanks Maurizio, I am looking forward to making your bread recipe in a few days & thinking about purchasing your cookbook. My ? Is in the very beginning w making the Levain: you mentioned 30g of "ripe" sourdough starter. I have SD starter in frig that is not ripe but by mixing the amounts you gave & letting it sit for 5 hours would become ripe, correct. Or should I instead prepare Levain the night before on my counter & start process in the am. Thank you for all your hands on experience & helping so many along the way! 😊 Also I bought "Manny's Choice European flour" Can I use half of that & my organic bread flour. Tks again Amy J 🙏
I would take your starter out, feed it for a few days, then use it when it's ripe (bubbly, sour smelling, when it needs a feeding). I dont like to use my starter straight from the fridge when making bread, it never turns out quite as good!
Hope you enjoy my cookbook, lots of baking info packed in there 🙂 Happy baking Amy!
How warm is your kitchen for the bulk fermentation?
I was struggling to find a good recipe for sourdough that works for me and tastes good. Then I found this recipe and video guideline and it changed my sourdough game forever. Even when I feel like it's hard to handle, at the end it still bakes a wonderful tasty bread. And since after I made this recipe, I am unable to make any others 😅 if it's not as hydrated and as soft when working with the dough, I know it won't turn out as good tasting as this one.
Still working on my technics and timing but no regrets here - awesome bread every time so far ❤
Amazing. Thanks for all the wonderful feedback!! Happy baking :)
Good to see you in vids again. Might want to follow up with the preshaping and shaping in a separate vid or point people to other vids you’ve done on this. It was pretty quick without much explanation and such a vital part of the process. Always a fan.
thank you Nancy! I put the little cards in the upper right when I do the technique, but I'll add a few more!
Thank you. You’re a good teacher
Appreciate that, thank you 🙏🏼
I have had NO luck with my starter from other recipes. I will be trying this one ASAP
Let me know how it goes! Make sure your starter is plenty ripe and ready before mixing your levain for this recipe.
I just found you and now I love you. This video is a work of art. Thank you.
Glad you enjoyed it!
Love your book and your videos! Wondering if you can recommend where to purchase the mixing/bulk fermentation bowl you use in your videos and I believe the perfect loaf tbook as well. It looks super sturdy and heavy and would be better to use than my light stainless steel bowls. Thank you!
Thank you! The mixing bulk bowl I'm using here is from Heath Ceramics.
My ebook, I think you're referring to, is here: www.theperfectloaf.com/sourdough-bread-bakers-handbook/
Thanks so much for getting my hardcover cookbook and happy baking!
Thank you for such good instruction. I have a problem with a crust that is VERY hard and really can't be cut even with a serrated knife. I use a stone for baking.
This can happen if you're baking too long at too low of a temperature!
I have done the recipe twice now. Both times I have ended up with a gummy texture inside. It looks and acts as though it’s properly proofed. It’s delicious once toasted. I think I have to adjust temperatures cooking in the DO and cook it longer at a lower temperature. Thank you for all your videos! They’re amazing!
Hey, Carol! If the hydration is too high for your flour it can lead to an overly wet or gummy interior. If the dough feels "soupy" or very "slack" then try pulling back the water percentage by 5% and see if that helps.
Make sure to bake your loaves completely. The interior should register around 204-206°F (95-96°C) or higher.
If your loaf is under proofed then this will typically lead to a gummy or "wet" textured interior. Make sure your starter and levain are very vigorous and strong when you use them. This is very important! From there, make sure to bulk ferment your dough fully (use the images you see in my posts to guide you on what the dough should look/feel like). You want the dough to be alive and aerated before you divide and shape. From there, a full and complete proof is also very important.
I would suggest starting with preheating your oven higher than the required and then bring down for baking. I solved the gumminess issue with this in combination with letting it rest in the oven with the oven off and door slightly cracked just after baking rather than on the bench. Obviously this all relies on your dough being properly proofed. Usually gumminess is an overproofing issue but you said your proofing seems ok.
I would like to make sourdough bread but my 18 days starter won’t rise in double.
@@travelwithcarolanne yes, high humidity usually means a little less water. Now you know-easy fix! Happy to help :)
I just stumbled upon this video and watched it and I could cry! 😭 I have joined numerous Facebook sourdough groups and watched many TH-cam videos trying to learn and understand how to make sourdough bread. Unfortunately I never gained confidence from these tutorials and felt discouraged….until now!! I am in love with your presentation and I don’t even know your name!! 🥰 Thank you for simplifying the process and taking the time to explain in detail. I liked and subscribed to your channel and will now be watching all of your videos. And you did it without even using a mixer! Wow!
I feel that you have given me hope. I’m excited to begin my new hobby of bread making with you!
-Tammy in NC 🇺🇸
Ahh, thanks so much Tammy. Means a lot to hear all that-it's why I do what I do! Let me know how it goes when you give this a try. The process is intimidating at first, but after you do it a few times it becomes very easy.
Lots more guide and info at my website at well, theperfectloaf.com.
Let me know if you have any Qs and have fun!
@theperfectloaf Thanks Mauricio! 🥰
Hi! I have a quick question, how is the baking time with a dutch oven? I'm going to try this recipe in 2 days! Thank you in advanced! :)
I usually bake 20 minutes with the lid of the DO on!
Thanks for your videos! I do have your book as well and it is a great toll to help with my sourdough. I tried this recipe twice and the results is over-proofed bread with not great oven spring. Could you tell me the % rise (during bulk fermentation) you are looking for in this recipe. I did 40% with a high gluten Bob’s Red Mill artisan bread that generally works great in other recipes.
THANK YOU!! I'm new to baking bread & have been having the hardest time figuring out when my bread is done with bulk fermentation.. and you just made this journey so much easier!
It makes perfect sense & u explained everything so perfectly!
I purchased your book last night because I was so impressed. And im bulk fermenting right now & if it wasnt for you, id have baked it long ago.
And even with a different recipe than yours (which im trying next, btw) my dough is doing exactly what u say it will do!
I have a thermometer & all the right tools. I just never knew this part.
Thank you soo much! You are awesome! 🙌
Super happy to have helped you!
Hi Maurizio, I’ve been baking the Tartine Country Bread (75% hydration) every week now and have had really great results every time. I thought I’d give this recipe a shot today and everything was going well till shaping. At 11:02 you do a stitch as I do in my shaping as well, I’ve found the stitches don’t hold really well and end up ripping. In the past, Ive let the dough rest longer and try shaping again but with this one the stitches just kept ripping! Thinking I over hydrated my flour, have u had this problem before?
Hey there! If they keep ripping your dough might be too strong or underhydrated for that shaping method. I don't use this stitching method often, to be honest, only when the dough is highly hydrated and very slack. I would suggest you try this method instead:
th-cam.com/video/GkwQR5CnM6Y/w-d-xo.htmlsi=wcNFbBNUI-jaeUdk&t=404
Question for you Maurizio, when you make the Levian, does the "Ripe" starter need to be at its peak? I'm finding my Levian doesn't look ready enough at 5 hours but the bread still turns out fairly well. I'm wondering if it would be better if I waited?
I dont go so much by the actual height, it's more about all the other signs: bubbles, some rise, a loosening in consistency, a sour aroma... Generally, I find most don't wait long enough and use it too early. It's usually "ripe" for a while, too, there's some flexibility there!
Is skipping the autolyse optional? To reduce the steps and mix starter straight with the flour?
You can definitely do that. If you, just know you'll need to mix a bit longer.
@theperfectloaf thanks so much.
loved the video. In your experience, is the autolyse step and the coil and folds crucial to obtaining a 'good' loaf? Have you tried making the same recipe in a mixer without these steps? I have always been skeptical about these steps. Some have removed the autolyse step as they have found this unnecessary.
Those are not mandatory steps, no!
@@theperfectloaf so - are you saying that it is not necessary to perform the autolyes + coil and fold steps to create a good loaf? 🤔
I am new to sourdough bread and really enjoyed your video and detailed instructions. One question, my dough looked like yours up until I put it in the fridge. When I took it out, it was quite flat and the dough was more stiff. What could possibly have gone wrong just sitting in the fridge?
Hmm. Very possible it over proofed, though that's not very common. My feeling is the dough was probably not strengthened enough and/or not shaped tightly enough. Check out my video on shaping: th-cam.com/video/GkwQR5CnM6Y/w-d-xo.html
For the BF, what temperature was the dough left at and how much rise in % are you aiming for?
Usually around 74F, kitchen temp. Not looking for a specific rise, but rather, all the other signs I mention in the video!
Hi again! I need an explanation as to what is in the steaming pan that you threw the cubes into. Also how much ice do you throw in?
A deeper look at this technique is here in my video: th-cam.com/video/mE2f-WVE1bg/w-d-xo.html
i love your video but sometime id like to reduce the portion how can i do that and what is the water and flour proportion for that
Thank you! You can always split these two loaf recipes directly in half and make only one loaf, just halve all the ingredients. If you want to scale in a way other than half, double, triple, etc., use bakers percentages: www.theperfectloaf.com/reference/introduction-to-bakers-percentages/
thank you so much@@theperfectloaf
Looking to slow down on making bread and want to store the starter in the refrigerator. I typically follow 20gms +/-, 100gm Water, 100gm Flour. Should I adjust if stored for 1 week at a time between feedings?
That sounds good, but I usually drop the water just a bit. I would reduce water to 80g so it's a little stiffer. It's not mandatory, but it'll help reduce fermentation activity a bit and keep it a little more resilient.
So how do you make a starter if you live in the uk, when in the winter you have the temp at 21 in the day when your heatings on and 13 at night when your heatings off, so you don’t have a regular heat all 24 hours?
Warm the water you use to feed it and keep it somewhere warm. I like inside the microwave!
Is there no need to cover the dough when it first goes into the oven to trap steam and to prevent the crust from setting?
yes, you need to do this for the best rise and crust. here i'm steaming my entire oven!
Thank you for making this video and sharing the recipe! Does the water in the levain and recipe need to be lukewarm ?
Yes it does! It'll help ensure fermentation is at a high enough level.
Thank you so much for very helpful tips like controlling dough temperature. Although I was used to control the room temperature and make this one in to consideration , but Final dough temperature was some new thing to me. And a question , do you recommend to add Vital gluten flour? my baking flour has 14% protein. Thanks
Right on! I've never used VWG in my doughs, no need (and it makes the result very gummy/tough).
Thanks so much for this !May I know why we need to do 6 SF and you didn’t need to do any CF in this receipt?and how I determine when I need to do the SF and when I need to do the CF?
This recipe has no real mixing upfront, so all the dough strengthening happens during bulk fermentation. This means many more sets of stretch and folds to get the dough to where it needs to be!
Hello,
Thank you for this tutorial! If I want to mix the levain and salt into the autolyzed dough using my KitchenAid stand mixer, and I'm working with a total of 325g of flour (a small loaf since it's just the two of us), should I use the paddle attachment or the dough hook? What speed should I mix at, and for how many minutes?
After that, do I move straight to bulk fermentation with the 6 sets of stretches and folds, or should I continue developing the gluten first (referring to "STRENGTHEN THE DOUGH" in your book's recipe)?
Thanks so much!
Great video! Question: do you have any tips for regulating temperature for fermentation?
You can use your oven with the light on inside if it's cold, and if it's warm in the kitchen, be sure to hit a lower final dough temp after mixing!
so glad I watched this video of yours. Everything I was trying to figure out myself, you addressed it right here (still it was nice to use a little of my own grey cells)... especially the two challenges for new sourdough bakers. When the dough is ready for BF and then the BF itself. I overproofed the first three loaves so I was scrambling for a way to measure the rise by marking my container and dough temping. I have questions. With your method of checking the dough with the poke test and by sliding the circumference of the dough from the side of the bowl, what would be the approximately percentage of rise please ? I ask because cold retarding overnight, the dough is still fermenting and it should be 100% before baking correct ? Thank you.
So glad the video was helpful! I don't usually go by percentage rise, but I would say around 30% or so is a good marker for this dough.
thank you for your reply. I am getting better at gluten development, it's a nice texture and holds shape when I do the final coil and fold (the dough is smooth and shiny) Then I bulk ferment, see the bubbles, have the jiggle but when I turn it out onto the table, it is pretty loose and then I forgot to preshape (facepalm), I shape directly as a boule but it is sticky - I do know how to pull and tuck, becomes a nice jiggly boule paying attention that it has tension but I had to use quite a generous amount of flour and it was not very elegant. Hydration is around 74% and flour combo about 13.5% - I am baking tomorrow (it is cold retarding as I type this) and then I will see my mistake of not preshaping :-( I am going to try your recipe for my next attempt @@theperfectloaf
Thank you for your great video and tips, can’t wait to try it. May I know how to prevent a over baked bottom? Mine always turn out too dark if leave for 30-40 mins after remove the steam. Thank you and keep the great video coming! Love it!
If you're baking in a Dutch oven, here are my tips:
www.theperfectloaf.com/how-to-bake-bread-in-a-dutch-oven/
Cool! The temperature should always be 25 C? In autolysis and between the stretch and folds? Thank you!
Yes ddt is 25C
If you can keep it around there, the better.
Amazing video! What fridge temperature would you recommend for the cold proof? I can’t achieve the ideal oven spring and I’m afraid my dough is overfermented. (Crumb structure is lovely, but the loaf is still more flat than ideal.)
Thank you in advance!
I do fridge temp around 39F!
Thank you for awesome video with a nice how to. It is funny how each bread is different across the world. For example here we use secale flour, it adds a lot of taste but reduces a volume a little bit but it is worth it for me. Your recipe looks more like french style bread then common European bread.
Interesting!
Thank you for the great teaching method. I made my loaf following your recipe and it turned out perfect!
I’d like to know that what will happen if we add more starter than what the recipe calls for? For example, if the recipe calls for 100 grams of starter, what would be the outcome if I added 300 grams of starter? Just curious.
Thanks once again.
Wonderful! It would speed up the fermentation time.
Hi Maurizio, are you using a dough board when shaping or just a large cutting board? Any recommendations?
I have a large block of maple I move out to my kitchen island when making bread!
@@theperfectloaf ok great, thx 🙏🏼
Does an oven temp of 180°C work? My parents weren't okay with me running our oven at max (220°C)
It's a little low... I would say 200C would be better if you can stretch to that.
@@theperfectloaf thank you for taking the time to reply! I'll have a chat with them 😂
Does your recipe produce the tang that sourdough generally has, and how would you achieve that?
yes, it does! you'll find this has a nice sourness to it.
Best video on learning how to make sourdough! Thank you!!
Gosh, thank you!! Means a lot to hear that. Happy baking 🙂
How much flour are you using? In the video you refer to: add all the flour, then also how many grams of salt? Thank you kindly, my apologies if I missed it. Great video.
Check out the recipe amounts in the description above!
@@theperfectloaf will do and thank you kindly for your time. I appreciate you.
Going to try this recipe it looks amazing. Would you say it would be okay using a mixer to help build the dough? Would you still do as many stretch and folds if I were to mix the dough first? Thanks!
Yes, you can absolutely use a mixer. Be sure to follow the same process and hold back some of the mixing water until the dough is well developed, then slowly add it in. If you mix the dough heavily in the mixer, you won't need that many stretches and folds. If you go to "medium development," like I do, I usually only do 2 sets of S&Fs.
@theperfectloaf thanks so much!!! Excited for the outcome!!
how did you create the steam what is that inside the pan other than ice to create the steam. And very nice detailed video
My method to steaming the home oven is here: th-cam.com/video/mE2f-WVE1bg/w-d-xo.html
Can you tell me about the pan that was in the over (that you threw the ice into before baking.) It looked like there was something else in that pan and can't make it out from the video. Thanks in advance!
I have culinary grade lava rocks in there! I talk about it here: th-cam.com/video/mE2f-WVE1bg/w-d-xo.html
Thanks! When I incorporate the levain into the autolysed dough, it turns into a watery mess. What did i do wrong? The autolysed dough looks good before that.
It's totally okay for that to happen, and it's expected. The dough will break apart but then come back together again after you do some more folding in the bowl. Don't worry about "ruining the gluten" or anything like that, it's totally fine!
@@theperfectloaf thanks ❤️
Dear Maurizio, thank you for this video I will definitely try it. Please share your thoughts on using a stand mixer for sourdough? Would that over-knead and destroy the dough?
You're very welcome. You can definitely use a stand mixer, no harm there.
This bread looks amazing, a great goal to aspire towards, thank you for the quality content!
When mixing the levain, 30g starter, 30g bread flour, 30g whole wheat flour, and 60g water, 1:2:2, I reach peak in 5 1/2 hours at 76° F. When I scaled the quantity up to 125g starter, 125g bread flour, 125g whole wheat flour, and 250g water, 1:2:2, it took 9 hours at 76° F to reach peak. Should the time for both quantities be the same? They were both in the same proofing box. Thanks!
If they're the same ratios, they should theoretically be the same ripening time, yes. The larger quantity may have been cooler to start (and your proofer warmer), so it took longer to ripen. Just a guess there!
Do you have separate instructions for the pan with ice? I'd like to try this method as a change from the combo cooker.
Yes, I do! It's all explained, here: th-cam.com/video/mE2f-WVE1bg/w-d-xo.html
Watched and lava rocks ordered. @@theperfectloaf