@@BrianLagerstrom As a life-long teacher, I can say with confidence you are one of the precious few teachers who has the highest level of talent. I’m actually shocked you’re not more subscribed / famous! Just know you inspired one more dude to conquer his fears and take the plunge. I’m lovin’ it already. I can see how you got sucked in. Bravo for sticking with it, and taking the time to share the passion and knowledge. 👏💪
You have totally inspired me to bake bread. Since watching your videos and buying the Tartine book I have made numerous sourdough loaves; a chocolate cherry version, parmesan, walnut, pepper version, croissants, and now I'm thinking about whole wheat. You're an excellent teacher.
Beautiful. You are welcome. Good job. 60 years ago when I was a kid, my grandparents used to beck flatbread with whole wheat flour without anything else. The starter was some old doe kept from the previous breaking and they used to mix the starter and let it seat for 10 hours and then they had clay oven to beak the bread. If they had to let the doe seat 14 hours, the entire thing would go sour and that was their sour doe bread.
I mentioned in a comment on another video of yours that letting the dough proof in the basket for 90 minutes made a huge difference for me. Greater volume, oven spring and tartine-style crumb (big holes, custardy texture). Yet none of the countless books, blogs, articles or vids I’ve seen recommend such a step other than The Perfect Loaf (just 25 mins). Why do you think that is, and why is your way better? It has hugely improved my loaves without any downside that I can tell.
I’m glad it worked for you. I have learned from various bakers that you need to nearly fully proof before the cold ferment, the fridge is too cold for much gas production to happen. I think anyone who doesn’t do this step either doesn’t understand how to properly ferment bread or they are using a style of leaven and temperatures I am unfamiliar with. That’s all I can think of.
@@BrianLagerstrom I know newby bakers like me are told to fully ferment in bulk, but I bulked Tartine 4, 5, 6 hours or even longer at 80 degrees (oven pilot light) and final dough mix temp of 78-80. Still didn’t get the same rise that I later got from your proof in the basket method. Maybe inexperienced bakers like me have been degassing too much when getting the dough out of the bucket, but your ingenious method partly corrects for that by allowing further rise in a banneton without risk of mishandling and deflation. Yes, it´s important that the dough have enough strength for shaping after bulk, and mine has, but your vid provided a missing link. No need to comment, but If you do another sourdough bread tips vid, well, this is a big one for newbies. Btw, get yourself a ... few bottles of wine. Just hit your tip jar in appreciation of your breads vids. Some of the best on the web.
@@BrianLagerstrom Well, I skipped counter proof after shaping, and the dough still continued to expand in the bannetton inside the fridge, 4 hours after putting them in! I'm afraid that if I had done the 90 minute proof outside before putting them in the fridge, the dough would have overfermented....
FINALLY! A bread maker who gives you some great, proven procedures to making breads. Brian, you dont waste viewers time with dumb-ass long winded introductions etc.but give the essence of each step, well displayed & executed! Congrats on your well planned & VERY informative (useful!) videos- thanks for filling in so many missing critical steos that other bread makers overlook. Gordon
Not sure if you’ll see this comment since this video’s been up so long, but I’ve been making this bread for months and it’s incredible. I’ve made pizza dough from your tartine country loaf video and it’s the best pizza I’ve ever made. Do you think this dough would make a good pizza too?
Really dig the video, & the whole-grain content. May I request a whole grain pizza dough video? I fail more often than not when I do those (100% white whole wheat or spelt; I think I’m okay on hydration, but I suspect, after watching this vid, that I over-proof…). Really enjoying the channel.
Brian, you *really* have a knack for video presentation and editing. Excellent work all around, and your food knowledge is obvious, abundant and infectious. A quick question: have you ever tried an inverted hotel pan or roasting pan on top of a baking stone as a method of steam capture? If so, I'd love to know your thoughts on how that method compares to the Challenger pan?
I have! Check my ciabatta recipe for a highlight on that. I think it works pretty well. A big round stainless bowl works too. Anything that traps a lot of steam. The challenger is great, but heavy and expensive. If you can afford it, I rec it pretty hard.
@@BrianLagerstrom Terrific, I'll absolutely check out the ciabatta video! I'm interested in the Challenger pan and may well end up with one, but not before trying cheaper options first ;-). Plus I'd really love a solution where I can bake multiple loaves (including baguette/long shapes) and still get the very best results. It seems like a 6" deep hotel pan inverted over a large baking stone would accomplish that, but I wonder if the huge thermal mass, radiant heat from all directions, and tight seal of the Challenger pan (or any Dutch oven) give it an edge that an inverted SS pan/bowl just won't be able to match? Experiments ahead... Thanks for replying and thank you again for the EXCELLENT videos!
I have used an inverted hotel pan for years. It has a small handle to lift the pan and a hole to inject steam from a small steam injector. The rig works great, but it does lack the thermal mass of the Challenger bread pan. I just got one for Xmas and used it to bake Brian’s ciabatta recipe. Holy smoke, that pan makes amazing bread! Chad Robertson’s Country Bread is next….
Enjoying your videos! I used your link and ordered a Challenger pan. Can’t wait to try it. I am worried I will wreck my Le Creuset dutch oven with repeated bread baking.
Yeah, repeated high temp baking is rough on the le creuset. That’s what I used to use and I’m glad I upgraded to the challenger. Thanks for using my link 🙏🏻 besides being heavy it’s awesome. Hope you enjoy
Loved this video. Been making whole-wheat sourdough for over a year every week but I always use my starter without making a leaven. Going to try this. I have Tartine book but have yet to try a recipe. Feel too intimidated. I like watching you. But the kicker was the sardines! So few people love canned sardines the way I do. I love them with some fresh thinly sliced onions and a sprinkle of good vinegar. Lol
I used King Arthur’s whole wheat and everything was thicker? It rose fine but your starter looks pourable? Mine would have come out en mass. Is it the flour or our water? Confused? My rye starter also is a paste? Followed everything, measuring etc…?!
Great video! I'm going to follow your method this weekend. -- A question: Are there any videos where you show your shaping technique in detail? Thanks.
Thanks for watching! The video this week will have some detailed shaping, I can’t remember which other bread videos specifically show detailed shaping but I know I’ve talked it out at least 1 other time. I hope you dig the new video.
@@BrianLagerstrom I plan to make your Whole Wheat Sourdough this weekend. One other question: I’ve been refreshing my starter twice a day with 25g starter, 100g WW/rye flour and 100g H20. I see you use the same, except you use 50g starter. Should I convert to your mixture before attempting your sourdough whole wheat formula? Thanks.
Conversion not necessary. You can switch on the feeding before mixing and refreshment. The tartine method is a little wasteful of starter, I usually keep my daily feedings smaller when doing my personal formulas. I hope that helps.
Looks very good. has only one downside it's not completely healthy. to make this bread healthy, it has to be cold fermented at least 72 hours, I repeat at least 72 hours. more is better otherwise you can go to the store, buy by the normal bread, is going to have the same health benefits- which is none. The question is: Can you do the same good-looking bread with 72 hours cold fermentation? Thank you
So, I'm pretty sure I got the correct amount of flour versus water when making this recipe, but my bread seems a lot dryer then yours. I did use organic whole wheat flour with a little over 13% protein, and bread flour with around the same, would that cause dryer dough?
Hey Brian do you have any tips or advice for how to make 100% whole wheat bread of any kind? I've tried a couple times, but it won't seem to work. I've made the boule's before and am working on my first sourdough too by next week. I didn't try an autolyse for my attempts however, which I think will make a good change. I'm also wondering if a preferment will help with flavor, but probably won't try two things at once until I can at least get a whole wheat loaf made successfully.
Watched this 40 friggin times, I'm ready! Lol Bri, when you cold ferment overnight, are you covering the loaves so that the tops don't dry out, or naked is fine?
@@BrianLagerstrom i left mine with plastic shower cap on my ready to overnight proof dough in the fridge and morning after the top of the dough is wet. What more if left without the cover. What do u think.
Call me lazy, but i don't bother feeding my starter daily (Let alone Bi-Daily). I get a good starter, convert into a stiff starter, wrap in a damp linen cloth and leave it a jar in the fridge (4c). It will last a whole month without turn acidic/hungry. All i need to do is Re-Feed it a day before i want to use it; 1 Part Starter, 5 Parts water, 5 Parts Flour. after 24 hours you'll have an active 1:1 starter 😁
Hi Bri, here I am getting on this bandwagon many months too late. My question: can a KitchenAid stand mixer come in handy at any point in this recipe without sacrificing quality? If so which steps would benefit?
100 percent whole wheat high hydration doughs are pretty advanced and most home bakers couldnt achieve a good result. The book recipe only uses the 70 percent or so and that was the aim of this video. Thanks for watching.
Why don't you just make half the amount of starter the night before, and then add the refreshment to it the next day without having to discard any of the first batch?
Hey Bri, SUP? ;-) Between you and @bakewithjack I feel like I've got a pretty good handle on my bread game now. Thanks! Just wondering how using a modern leavener (aka IDY) would change the final product if you left the hydration level and technique the same? Of course, we would lose the "sour", but would the texture remain just as "holy"? Might be a fun comparison video "Modern vs. Traditional Bread Making" showing stand mixer/commercial yeast vs. sourdough starter/trough/arm hair.
How much protein was your AP flour? It needs to be strong AP specifically 11.7 percent to higher. But yes, this is a very wet dough and it takes practice. Not for beginners.
@@BrianLagerstrom i don t know it s not from a store. But luckly for me the bread rise in the dutch oven and the final product is great, not as gorgeus like yours but great for a beginner like me
Lots of really great tips for handling whole wheat dough and maximizing rise from a challenging style of bread. Excellent video, sound and music as well. I think you are doing an excellent job.! If there is one thing I would say as a criticism, it would be to slow down your delivery just a touch. Even just talking 5% slower would help. I found myself constantly rewinding the video to capture the information that was coming forth at a rapid pace. Part of it certainly is that I am in my mid-sixties, so maybe my ability to process information is not what it used to be. Anyway, I will definitely check out your other videos and recommend your channel to others.
Excellent video... Instead of making a "young leaven" while waiting for the autolyse, I just started the autolyse a bit earlier. Worked fine. You can also just pop your overnight ferment (from the previous night) into the fridge for a bit to slow it down, rather than having to make a "young leaven"
Good comment Juandre, I have actually started to mix my dough for autolyse and my starter at the same time, usually around 9 pm. In the morning my starter is nice and ready to go and my dough really soft and ready for the starter. I have also noticed my bulk fermentation time has decreased by a good 20% and I have been able to also increase my hydration as well. Really pleased with the results I have been getting with this method.
I learn so much from your videos, Brian, thank you! Question: for those of us who are sh** with sourdough... Is it possible to make a beautiful whole wheat bread like this one using poolish?
Same question here! (I'm alright with doing sourdough starter, it's just that it's very high-maintenance, and I'd rather have a recipe that allows more spontaneity.)
Tartine is fresh milled. Pre-milled flours have 90% nutrient loss. The flavor, texture, and contents aren't even remotely the same. Whole wheat flour in store isn't even "whole". Endosperm, bran, and germ are separated, processed, and then put back into whatever ratio a manufacturer can get the longest shelf life. Fresh milled whole wheat looks & tastes nothing like whole wheat pre-milled flour. Invest in a grain mill. Not only do you save nutrients but it tastes phenomenal. Whole grains are the richest source of vitamin E in our diet. Vitamin E assists EVERY SINGLE CELL in the body. Fresh milled wheat was the backbone of the Roman army.
Great video Chef. I will now be able to use the Tartine book without cussing and feeling disappointed in myself. Keep dropping these bread knowledge bombs!!!
Thank you for your video, lots of tips and useful info! Already attempted to bake 100% wholemeal bread, dough is always fine but oven-spring is terrible🤷♀️ will try again💪🌺
Hey Brian! Watching your videos for a while now (almost all of them!), I have very good results with your Poolish bread (the video when you baked 3 versions with it), especially at Christmas, all of our guests went crazy on how good is this little bread. Since I don't really do sourdough, atleast for now when I am just practicing, do you think it is possible to bake this wholewheat version with only the 'overnight poolish' ? Will be the poolish enough to start the party? Thanks for your feedback!! =) Keep it up, your videos are on point everytime.
Brian I understand this was 2 years ago, im just finding this and curious question. Hopefully you see this. Can I safely cut this recipe in half instead of making 2 loaves of this bread?.
Can't you do an overnight autolyse? Can't imagine anything bad will happen to flour and water mixed together for 8 hours instead of two, then you have the overnight levain and autolyse ready to be used at the same time in the morning. I'll give it a go and let you know the results.
Hey, great video and recipe! I have just one question - when making the young levain we only take 200 grams of the overnight one. What do we do with the huge part left of it? Why do we make such a big batch if we’re only going to use around half of it for the young levain? Thanks! 🙂
I love this video but too much white flour in my situation with gestational diabetes 😢 less white flour then better, would like one with 100% whole wheat or multi grain with sourdough starter
Yeah but please describe the taste, flavour. I want to know how to make a really flavorful loaf of whole wheat sourdough. I've made plenty of regular tasting sourdough loaves.
Idk how but I did it. Made these as my first successful sourdough! Thanks for all the info and hand holding in the video. Any chance we can get a macro breakdown? I can’t see this recipe on your website
I have been making 100% whole wheat sourdough and am wondering if I would have okay results using 25% white flour rather than 50%?? Really trying to keep white flour consumption low.
Hey Brian in the final part when retarding the fermentation by putting the dough in the fridge. Do you cover your dough when placing it n the fridge over night or do you leave it completely uncovered …thanks
So I don’t understand did you preheat your cooking vessel it look like you did the second one but not the first one I’m confused I hope my bread isn’t ruined
This appears to be the first appearance of "let's eat this thing!", though some prior episodes used "let's plate this thing" or "let's eat a crab cake".
Shivoham I do not. If they were proofed to the point in video and fermented overnight they will be easier to score and spring more predictably right out of fridge. Thanks for watching.
"we really want wet hands here, so things don't get too weird or too sticky" :) Love the whole wheat focus. Whole grain bread is just so beautifully full of hearty flavor and texture. Do you use oats or ground flax in baking much? If so, which items do you make with em?
I have used oats quite a bit in porridge style breads. Those are really fun. Flax I use often in a seeded version of this bread. Both are fantastic breads I hope to do videos on in the future.
Aki Choklat thanks for watching! I say it should always float. The float test is a good indicator that the starter or refreshment has a high enough population of yeast to get things moving.
Thanks for this awesome video with all those pro tips! Fortunately it’s not necessary to bake your own sourdough bread here in Germany because it’s everywhere available but I’ll give it a try! Thanks for the inspiration to get back to baking. I stopped baking my own bread 2 years ago when my starter died and I was too lazy for all this effort! Btw: in my opinion you are the next Joshua Weissmann - but not as annoying and with more charisma ✌️ around summer you will reach the 1 million subscribers for sure!
Easily the best baking channel. Detailed, engaging, encouraging, visual. Rock on man! Thank you!
Thank you so much. I appreciate that!
@@BrianLagerstrom As a life-long teacher, I can say with confidence you are one of the precious few teachers who has the highest level of talent. I’m actually shocked you’re not more subscribed / famous!
Just know you inspired one more dude to conquer his fears and take the plunge. I’m lovin’ it already. I can see how you got sucked in. Bravo for sticking with it, and taking the time to share the passion and knowledge. 👏💪
@@mirazimi haha aww man, i love hearing that! sincerely thank you for the kind words.
You have totally inspired me to bake bread. Since watching your videos and buying the Tartine book I have made numerous sourdough loaves; a chocolate cherry version, parmesan, walnut, pepper version, croissants, and now I'm thinking about whole wheat. You're an excellent teacher.
Great level of detail while not long. Great that you talked about autolyse and starter refresh. Hats off for you and your unique style.
Thank you very much for watching.
Great video! I bought Tartine's book a while ago so this video helped a lot. Thanks. Love the humor too!
Beautiful. You are welcome. Good job.
60 years ago when I was a kid, my grandparents used to beck flatbread with whole wheat flour without anything else.
The starter was some old doe kept from the previous breaking and they used to mix the starter and let it seat for 10 hours and then they had clay oven to beak the bread.
If they had to let the doe seat 14 hours, the entire thing would go sour and that was their sour doe bread.
Daddy Chad’s Gospel 😂
I mentioned in a comment on another video of yours that letting the dough proof in the basket for 90 minutes made a huge difference for me. Greater volume, oven spring and tartine-style crumb (big holes, custardy texture). Yet none of the countless books, blogs, articles or vids I’ve seen recommend such a step other than The Perfect Loaf (just 25 mins).
Why do you think that is, and why is your way better? It has hugely improved my loaves without any downside that I can tell.
I’m glad it worked for you. I have learned from various bakers that you need to nearly fully proof before the cold ferment, the fridge is too cold for much gas production to happen. I think anyone who doesn’t do this step either doesn’t understand how to properly ferment bread or they are using a style of leaven and temperatures I am unfamiliar with. That’s all I can think of.
@@BrianLagerstrom I know newby bakers like me are told to fully ferment in bulk, but I bulked Tartine 4, 5, 6 hours or even longer at 80 degrees (oven pilot light) and final dough mix temp of 78-80. Still didn’t get the same rise that I later got from your proof in the basket method.
Maybe inexperienced bakers like me have been degassing too much when getting the dough out of the bucket, but your ingenious method partly corrects for that by allowing further rise in a banneton without risk of mishandling and deflation. Yes, it´s important that the dough have enough strength for shaping after bulk, and mine has, but your vid provided a missing link.
No need to comment, but If you do another sourdough bread tips vid, well, this is a big one for newbies.
Btw, get yourself a ... few bottles of wine. Just hit your tip jar in appreciation of your breads vids. Some of the best on the web.
Very insightful stuff. I do need to make another sourdough vid. And that’s SO kind of you. Thank you so much for your support. Happy holidays!
@@BrianLagerstrom Well, I skipped counter proof after shaping, and the dough still continued to expand in the bannetton inside the fridge, 4 hours after putting them in! I'm afraid that if I had done the 90 minute proof outside before putting them in the fridge, the dough would have overfermented....
FINALLY! A bread maker who gives you some great, proven procedures to making breads. Brian, you dont waste viewers time with dumb-ass long winded introductions etc.but give the essence of each step, well displayed & executed! Congrats on your well planned & VERY informative (useful!) videos- thanks for filling in so many missing critical steos that other bread makers overlook. Gordon
Very excited to start my journey making this bread. Looks amazing 😋
Can we bake this in a loaf tin to use as it as a sandwich bread. Thank you for your time!!!!
Not sure if you’ll see this comment since this video’s been up so long, but I’ve been making this bread for months and it’s incredible. I’ve made pizza dough from your tartine country loaf video and it’s the best pizza I’ve ever made. Do you think this dough would make a good pizza too?
Thank you for the video and for the bakery insights, these are so helpful!
I'm glad they helped. thank you for watching!
Sardine at the end = Chefs choice 🙂 Great video
Really dig the video, & the whole-grain content. May I request a whole grain pizza dough video? I fail more often than not when I do those (100% white whole wheat or spelt; I think I’m okay on hydration, but I suspect, after watching this vid, that I over-proof…). Really enjoying the channel.
Thank you so much for watching. Glad you've found it helpful. I'll put the whole grain pizza idea of the list of ideas for potential future vids.
Brian, you *really* have a knack for video presentation and editing. Excellent work all around, and your food knowledge is obvious, abundant and infectious. A quick question: have you ever tried an inverted hotel pan or roasting pan on top of a baking stone as a method of steam capture? If so, I'd love to know your thoughts on how that method compares to the Challenger pan?
I have! Check my ciabatta recipe for a highlight on that. I think it works pretty well. A big round stainless bowl works too. Anything that traps a lot of steam. The challenger is great, but heavy and expensive. If you can afford it, I rec it pretty hard.
@@BrianLagerstrom Terrific, I'll absolutely check out the ciabatta video! I'm interested in the Challenger pan and may well end up with one, but not before trying cheaper options first ;-). Plus I'd really love a solution where I can bake multiple loaves (including baguette/long shapes) and still get the very best results. It seems like a 6" deep hotel pan inverted over a large baking stone would accomplish that, but I wonder if the huge thermal mass, radiant heat from all directions, and tight seal of the Challenger pan (or any Dutch oven) give it an edge that an inverted SS pan/bowl just won't be able to match? Experiments ahead...
Thanks for replying and thank you again for the EXCELLENT videos!
I have used an inverted hotel pan for years. It has a small handle to lift the pan and a hole to inject steam from a small steam injector. The rig works great, but it does lack the thermal mass of the Challenger bread pan. I just got one for Xmas and used it to bake Brian’s ciabatta recipe. Holy smoke, that pan makes amazing bread! Chad Robertson’s Country Bread is next….
Hey you are very talented!amazing
Well thank you for saying that and for watching
Do you have a whole wheat bread video using dry yeast, rather than a sourdough?
Amazing 👍👍👍👍👍👍👍
Enjoying your videos! I used your link and ordered a Challenger pan. Can’t wait to try it. I am worried I will wreck my Le Creuset dutch oven with repeated bread baking.
Yeah, repeated high temp baking is rough on the le creuset. That’s what I used to use and I’m glad I upgraded to the challenger. Thanks for using my link 🙏🏻 besides being heavy it’s awesome. Hope you enjoy
For me it works totally fine to use the leaven in the autolyse. Easier workflow
Enjoy your clips. Very informative. It would be very helpful if you would also add the temperature in Centigrade for Your European subscribers
Good idea. I am working to do that in my newer videos. I will go back through these old ones and change as well. Thanks for being here.
Love this tutorial , thanks for sharing . I’ll make it soon after my starter mature enough 😍👌
Great! Thanks for the comment, let me know how it goes.
@@BrianLagerstrom Thank you. I’ll let u know. actually i already made SD 3 times but not success yet 😆..
This is perfect man. Love this instantly subbed.
Oh dude thats awesome thanks for the SUBB
Loved this video. Been making whole-wheat sourdough for over a year every week but I always use my starter without making a leaven. Going to try this. I have Tartine book but have yet to try a recipe. Feel too intimidated. I like watching you. But the kicker was the sardines! So few people love canned sardines the way I do. I love them with some fresh thinly sliced onions and a sprinkle of good vinegar. Lol
Excellent video, thanks!
Thank you so much!
excellent execution
Thanks man! I love this loaf.
Great video, thank you for this !
Thanks for watching. I love this loaf.
Have you ever tried to make a pizza in the challenger bread pan? Could it be better than a pizza steel? Maybe pizza Rosa style?
Full flex with that crumb.
One of the better whole wheat crumbs Ive gotten.
I used King Arthur’s whole wheat and everything was thicker? It rose fine but your starter looks pourable? Mine would have come out en mass. Is it the flour or our water? Confused? My rye starter also is a paste? Followed everything, measuring etc…?!
Bravo !
Thanks!
Please post video on baking a millet bread.
Would this work if I replaced the starter with standard yeast?
I always share your videos on Pinterest, and, yes, please make the video you were talking about on the sourdough starter, please!!
Great video! I'm going to follow your method this weekend. -- A question: Are there any videos where you show your shaping technique in detail? Thanks.
Thanks for watching! The video this week will have some detailed shaping, I can’t remember which other bread videos specifically show detailed shaping but I know I’ve talked it out at least 1 other time. I hope you dig the new video.
@@BrianLagerstrom Thanks! Looking forward to it.
@@BrianLagerstrom I plan to make your Whole Wheat Sourdough this weekend. One other question: I’ve been refreshing my starter twice a day with 25g starter, 100g WW/rye flour and 100g H20. I see you use the same, except you use 50g starter. Should I convert to your mixture before attempting your sourdough whole wheat formula? Thanks.
Conversion not necessary. You can switch on the feeding before mixing and refreshment. The tartine method is a little wasteful of starter, I usually keep my daily feedings smaller when doing my personal formulas. I hope that helps.
what's the flour type you used for this recipe?
Looks very good.
has only one downside it's not completely healthy. to make this bread healthy, it has to be cold fermented at least 72 hours, I repeat at least 72 hours. more is better otherwise you can go to the store, buy by the normal bread, is going to have the same health benefits- which is none. The question is:
Can you do the same good-looking bread with 72 hours cold fermentation?
Thank you
Do you cover the bread before putting it into the refrigerator?
So, I'm pretty sure I got the correct amount of flour versus water when making this recipe, but my bread seems a lot dryer then yours. I did use organic whole wheat flour with a little over 13% protein, and bread flour with around the same, would that cause dryer dough?
Hey Brian do you have any tips or advice for how to make 100% whole wheat bread of any kind? I've tried a couple times, but it won't seem to work. I've made the boule's before and am working on my first sourdough too by next week. I didn't try an autolyse for my attempts however, which I think will make a good change. I'm also wondering if a preferment will help with flavor, but probably won't try two things at once until I can at least get a whole wheat loaf made successfully.
Watched this 40 friggin times, I'm ready! Lol Bri, when you cold ferment overnight, are you covering the loaves so that the tops don't dry out, or naked is fine?
I dont usually cover, but its probably not the best move. Throw a tea towel on that thing...
@@BrianLagerstrom i left mine with plastic shower cap on my ready to overnight proof dough in the fridge and morning after the top of the dough is wet. What more if left without the cover. What do u think.
Call me lazy, but i don't bother feeding my starter daily (Let alone Bi-Daily).
I get a good starter, convert into a stiff starter, wrap in a damp linen cloth and leave it a jar in the fridge (4c).
It will last a whole month without turn acidic/hungry.
All i need to do is Re-Feed it a day before i want to use it; 1 Part Starter, 5 Parts water, 5 Parts Flour. after 24 hours you'll have an active 1:1 starter 😁
Why are u preparing 400 gr starter if u use 200 gr in the final lenant?
My oven doesn’t go above 430 degrees, what happens if I bake it at 430 degrees?
430F will provide good results, it will rise slightly less and the crust will be slightly softer and thicker. Still a great loaf.
@@BrianLagerstrom thanks 🙏
What Boos block do you have sir?
This one amzn.to/341OgnD 24”x18 in walnut.
Hi Bri, here I am getting on this bandwagon many months too late. My question: can a KitchenAid stand mixer come in handy at any point in this recipe without sacrificing quality? If so which steps would benefit?
When baking the loaf, which rack do you put your dutch oven?
i use the middle
Would an oval dutch oven work for the batard instead of the bread pan?
Yes it would. thank you for watching.
Is there a reason you included ap flour, and didn’t try all whole wheat? Thanks!
100 percent whole wheat high hydration doughs are pretty advanced and most home bakers couldnt achieve a good result. The book recipe only uses the 70 percent or so and that was the aim of this video. Thanks for watching.
@@BrianLagerstrom thanks! I would love to see an attempt at 100%!
Can you please, PLEASE somehow bake a good loaf of bread that's 100% whole wheat (no other flour types)????? I'm dying trying to find one
Who disliked? I really want to know
Give me their phone number my mom wants to give them a call.
Why don't you just make half the amount of starter the night before, and then add the refreshment to it the next day without having to discard any of the first batch?
Why AP flour & not bread flour?
Highwaystarrr8 I don’t use bread flour anymore, I don’t need the extra strength. I’m pretty sure the book allows for either. Thanks for watching
@@BrianLagerstrom Thanks
What whole wheat flour would your recommend? Is Hecker or king Arthur better?
O fermento natural não atinge esse volume
Hey Bri, SUP? ;-) Between you and @bakewithjack I feel like I've got a pretty good handle on my bread game now. Thanks! Just wondering how using a modern leavener (aka IDY) would change the final product if you left the hydration level and technique the same? Of course, we would lose the "sour", but would the texture remain just as "holy"? Might be a fun comparison video "Modern vs. Traditional Bread Making" showing stand mixer/commercial yeast vs. sourdough starter/trough/arm hair.
Good idea for video for sure. Texture and visual aesthetic quite diff between the two. Would love to share why
The dogh is so wet that it can t hold shape before puting in a bowl in the fridge
How much protein was your AP flour? It needs to be strong AP specifically 11.7 percent to higher. But yes, this is a very wet dough and it takes practice. Not for beginners.
@@BrianLagerstrom i don t know it s not from a store. But luckly for me the bread rise in the dutch oven and the final product is great, not as gorgeus like yours but great for a beginner like me
putting a new plastic wrapper everytime to cover it instead of using a cooking lid yikes
Curse the Fahrenheit scale..
Lots of really great tips for handling whole wheat dough and maximizing rise from a challenging style of bread. Excellent video, sound and music as well. I think you are doing an excellent job.!
If there is one thing I would say as a criticism, it would be to slow down your delivery just a touch. Even just talking 5% slower would help. I found myself constantly rewinding the video to capture the information that was coming forth at a rapid pace. Part of it certainly is that I am in my mid-sixties, so maybe my ability to process information is not what it used to be. Anyway, I will definitely check out your other videos and recommend your channel to others.
I appreciate the feedback, Brian. Thanks for watching.
FYI if you click on settings when you hover over the video, you can adjust playback speed and go either up or down
Excellent video... Instead of making a "young leaven" while waiting for the autolyse, I just started the autolyse a bit earlier. Worked fine. You can also just pop your overnight ferment (from the previous night) into the fridge for a bit to slow it down, rather than having to make a "young leaven"
Good comment Juandre, I have actually started to mix my dough for autolyse and my starter at the same time, usually around 9 pm. In the morning my starter is nice and ready to go and my dough really soft and ready for the starter.
I have also noticed my bulk fermentation time has decreased by a good 20% and I have been able to also increase my hydration as well. Really pleased with the results I have been getting with this method.
You are the first video that I’ve seen that shows the amount of smoke that comes out of Dutch oven after you preheat. You are so helpful. Thanks.
Tracy Ferrari thanks so much for watching. This was a fun video to make!
I learn so much from your videos, Brian, thank you!
Question: for those of us who are sh** with sourdough... Is it possible to make a beautiful whole wheat bread like this one using poolish?
Exactly! Inquiring minds would like to know.
Same question here! (I'm alright with doing sourdough starter, it's just that it's very high-maintenance, and I'd rather have a recipe that allows more spontaneity.)
Check this link out. Whole wheatloaf with poolish
th-cam.com/video/QbFd9y-ilPE/w-d-xo.html
Tartine is fresh milled. Pre-milled flours have 90% nutrient loss. The flavor, texture, and contents aren't even remotely the same.
Whole wheat flour in store isn't even "whole". Endosperm, bran, and germ are separated, processed, and then put back into whatever ratio a manufacturer can get the longest shelf life. Fresh milled whole wheat looks & tastes nothing like whole wheat pre-milled flour.
Invest in a grain mill. Not only do you save nutrients but it tastes phenomenal. Whole grains are the richest source of vitamin E in our diet. Vitamin E assists EVERY SINGLE CELL in the body. Fresh milled wheat was the backbone of the Roman army.
I realllly love this video and I’ve watched a whole lot of them. And I love your humor (“Get used to it!”)
I appreciate your comment and thanks very much.
Dude, take care of your iron! That bread pan was hella rusted.
Really, REALLY diggin’ your channel! Recommended on r/StLouis, and super happy that you were mentioned.
Hey, thank you so much!
12:51, 15:00 So beautiful, I'm crying boule/batard sized tears! 😭
Ann Nguyen Bonomo this was a fun one! I’m stoked on it. Thanks for watching Ann!
Great video Chef. I will now be able to use the Tartine book without cussing and feeling disappointed in myself. Keep dropping these bread knowledge bombs!!!
Christopher dude thanks so much for watching I hope this helps
Thank you for your video, lots of tips and useful info! Already attempted to bake 100% wholemeal bread, dough is always fine but oven-spring is terrible🤷♀️ will try again💪🌺
Hey Brian!
Watching your videos for a while now (almost all of them!), I have very good results with your Poolish bread (the video when you baked 3 versions with it), especially at Christmas, all of our guests went crazy on how good is this little bread. Since I don't really do sourdough, atleast for now when I am just practicing, do you think it is possible to bake this wholewheat version with only the 'overnight poolish' ? Will be the poolish enough to start the party? Thanks for your feedback!! =) Keep it up, your videos are on point everytime.
Thanks for another detailed and insightful bread vid! Also I for one would really like a sourdough starter video :)
Thank YOU for watching and for the feedback!
Brian I understand this was 2 years ago, im just finding this and curious question. Hopefully you see this. Can I safely cut this recipe in half instead of making 2 loaves of this bread?.
first time making sourdough and it turned out great because of your videos! thanks!
Can't you do an overnight autolyse? Can't imagine anything bad will happen to flour and water mixed together for 8 hours instead of two, then you have the overnight levain and autolyse ready to be used at the same time in the morning. I'll give it a go and let you know the results.
Hey, great video and recipe! I have just one question - when making the young levain we only take 200 grams of the overnight one. What do we do with the huge part left of it? Why do we make such a big batch if we’re only going to use around half of it for the young levain? Thanks! 🙂
I love this video but too much white flour in my situation with gestational diabetes 😢 less white flour then better, would like one with 100% whole wheat or multi grain with sourdough starter
Yeah but please describe the taste, flavour. I want to know how to make a really flavorful loaf of whole wheat sourdough. I've made plenty of regular tasting sourdough loaves.
Idk how but I did it. Made these as my first successful sourdough! Thanks for all the info and hand holding in the video.
Any chance we can get a macro breakdown? I can’t see this recipe on your website
Hi Brian, all the way from South Africa 🇿🇦Do you have a brown bread recipe with yeast you can share with us?
I have been making 100% whole wheat sourdough and am wondering if I would have okay results using 25% white flour rather than 50%?? Really trying to keep white flour consumption low.
Brian and I both say fingies...is it a Chicago suburb thing ????? Yes dude I just SUBSCRIBED to that dope channel you told me about so... now you know
Hey Brian in the final part when retarding the fermentation by putting the dough in the fridge. Do you cover your dough when placing it n the fridge over night or do you leave it completely uncovered …thanks
So I don’t understand did you preheat your cooking vessel it look like you did the second one but not the first one I’m confused I hope my bread isn’t ruined
This appears to be the first appearance of "let's eat this thing!", though some prior episodes used "let's plate this thing" or "let's eat a crab cake".
Do you bring dough to room temperature before baking?
Shivoham I do not. If they were proofed to the point in video and fermented overnight they will be easier to score and spring more predictably right out of fridge. Thanks for watching.
Both my loaves burned on top after baking! Do I need to turn my oven temperature down, or do something else?
"we really want wet hands here, so things don't get too weird or too sticky" :)
Love the whole wheat focus. Whole grain bread is just so beautifully full of hearty flavor and texture.
Do you use oats or ground flax in baking much? If so, which items do you make with em?
I have used oats quite a bit in porridge style breads. Those are really fun. Flax I use often in a seeded version of this bread. Both are fantastic breads I hope to do videos on in the future.
nice presention
I’ll try this. The previous wholewheat (sprouted) were super tangy. Quick question. Does the young leaven need to float or doesn’t really matter.
Aki Choklat thanks for watching!
I say it should always float. The float test is a good indicator that the starter or refreshment has a high enough population of yeast to get things moving.
Weeds & Sardines best loaf yet. Thank you.
Aki Choklat excellent news! Always feels good to get a sourdough win.
Hello! I don’t have a proofing basket. Anyway to shape the bread without it?
Brian i only watch and use your bread videos, but I need to tell you "you are the best"!! Du bist echt Hammer!!!!
Are you aware that you’re flashing the OK white supremacy hand gestures at 9:18?!!
I’m skipping the autolyse and young refresh right now. By the time you see this it will be too late to stop me.
I like the Emile Henry long clay baker. It is much lighter.
But it’s not whole wheat. You use AP flour.
The bread in the video looked pretty healthy to me. Nothing sick about it. :-)
His niceness and sincerity when asking to subscribe is what keeps people subscribing. I love the Lagerstrom’s work!
Essa farinha parece pastilha elastica, foi enriquecida com gluten, não se consegue amassar, é muito elastica
Thanks for this awesome video with all those pro tips! Fortunately it’s not necessary to bake your own sourdough bread here in Germany because it’s everywhere available but I’ll give it a try! Thanks for the inspiration to get back to baking. I stopped baking my own bread 2 years ago when my starter died and I was too lazy for all this effort!
Btw: in my opinion you are the next Joshua Weissmann - but not as annoying and with more charisma ✌️ around summer you will reach the 1 million subscribers for sure!