This was a monumental work, and extremely informative. One of the problems of getting most of our information from You Tube is sifting through the chaff of long-winded videos that promise a lot and deliver very little. It seems that your scientific curiosity makes you very suited to these analyses, and using expert opinions increases the value of the video. Condensing the hours of video that you viewed is a tremendous service to your viewers and especially to your subscribers. Please continue to produce content like this. Thank you for your time and knowledge.
Agree, really like this format thank you for producing it. I do have a query about Jim doing stretch and folds and then changing to a coil folds later, I always thought this was what we should not do?? Any comments please?
Yes please! More of these! I love how you sort of debunk myths and make it clear that sourdough is not about following some perfect formula. You give me so much confidence to experiment! 😃😎
your trusting these guys are right, I know you want to think they are the smart ones but truthfully do your homework on these people most are just home cooks not lifelong profession bakers duh.
From my experiments, I found that the longer the bread is covered, the thicker the crust gets. For my sourdough bread, the optimal length of time to leave it covered is 16 minutes. That's when I reduce the temperature and remove the cover and continue baking for as long as it needs (usually for another 34 minutes). The result is a thin, crispy crust.
Thank you, great info! To create steam in my Dutch oven, I crumple up parchment in a ball, wet it, then shake it out a tad, & flip my dough onto it. Then I set it into the Dutch oven & cover it quickly.
Really like this format! It's hard to commit to the full interviews, but this lets me get the main info from all of them, and decide on who I'd like to hear all the way thorugh.
I would like to know how much time needs to be invested in keeping all of those starters properly maintained. That’s got to be a Herculean effort!! You are my favorite sourdough channel by far. I am fascinated by the chemistry and knowing the process. Thanks for this excellent video!!
If you're interested, I can do some calculations to determine the max temp drop by adding ice cubes to the cast iron bread pan. My intuition suggests that it the temp drop would be quite small... and the pan would recover very quickly!
This is a great format. I have watched some of the interviews and they have too much information to absorb in such long sessions. Even a summary of key points at the end of each interview would be useful with the option of going to the full interview for elaboration of specific points. Thank you for this video!
Great Video! Danke, I have found that I get blisters consistently, when I hold back an ounce or so of my water until I add the salt. A few stretch and folds, and it’s incorporated. Then I get good blistering in final dough.
Great dialog thank you so much Sir. I have Jim Challenger's DO and have switched over to his bred dough recipe. I too use a linen lined banneton and avoid using flour in the banneton. The resulting loaf yields nice blisters. The addition of a spritz of water mist or adding ice cubes to the DO before putting the lid on yields larger less attractive blisters.
I’m a new subbie, and I’ve watched about 4 or so of your videos, so far. They’re ALL interesting, so whatever format you choose, I’m cool with. 👍 Your sensibilities are solid, and you know what’s inherently useful & interesting to your audience.
Great video. This will improve my learning curve. Thanks for that. I have still a lot to learn on the frist stage. Mixing the flour, water, salt and starter. How ong should I mix it? Or kneed it? And how long should I leave this to rest to activate the gluten? Appreciatie all the knowlegde you share. I can tell you that allready a view of my friends got a smile on there face after eating my first sour dough breads. Thanks to you offcourse.
Gluten Tag, i was wondering if you could make a video about comparing sourdough bread to instant yeast bread, on what the differences are and how to master an instant yeast bread.
@@the_bread_code If you do, and are including commercial yeast, I’d be quite interested in what you suss about preferment, poolish, biga and sponge versions.
Wow, just wow! This is extremely educational. In the end you're asking for what to improve: I think you should start an FAQ-library, so you can see which pro-tip is covered in what video. Like that amateurs like me could easily find the basic info I need or find out which full-lentgh interview to watch for the detailed elaboration. Thanks again Hendrik, you're awesome!
I enjoyed this format. Especially after diving into articles written about and by Karl; as well as diving into Jim's Instagram and site for his Challenger bread pan. It's always nice to hear - and see - the "gurus".
Anyone else always read online that the key to increasing the sourness of your bread was to a have a stiff starter? I've done a lot of research and this is the first time I have heard that a more liquid starter will get you more sour. Excited to try this as I have had issues getting my bread sour enough!
Hendrik, Karl was saying he aims for 4-6 hours between feedings to favor yeast so what does that mean in terms of feeding ratios? I assume that means closer to 1:1:1 or 1:2:2 versus higher ratios like 1:5:5. And what does he mean by "keeping it in water...to get rid of its acidity"? I'm going to experiment w/ a stiff starter to amp up yeast versus the bacteria. I would think a stiff starter (not 100% hydration) complicates your bakers math when you are following or creating recipes. I like the video. Sourdough is so idiosyncratic. Nobody knows exactly what works and getting good consistency across bakes is very elusive. I like the challenge.
Great question. I need to experiment on this a little more. I think as far as I know now, more feedings and a higher ratio help to activate the yeast part of your starter.
@@the_bread_code I went to his website where he has a video explaining how he creates a very stiff, dry, almost block-like starter periodically. He cuts it into slices & then he bathes it in water to raise the starter pH and reduce organic acids. He uses a stand mixer which I don't have access to. His family doesn't like 'sour' sourdough but I'm not sure if he's also doing it to improve fermentation or favor the yeast in his starter. th-cam.com/video/HPz36H7JpYs/w-d-xo.html
I use the challenger pan, spray with water and have always had beautiful blisters. Unfortunately, our heat this summer has been challenging my proofing. Thank you for this amazing video.
I enjoyed the this format, as I don't always have the time to watch your longer videos that delve into more detail. You've referenced your othr videos, so that if there is a particular topic that piques my interest, I can easily follow up on it. So as always, thanks for your great work!
This takes a lot of effort, but it seems like a lot of people appreciate it. I prefer the long interviews as I listen to them while doing other things such as walking the dog
I learned a lot of very good and new information from this video. I really appreciate your detailed videos and all your experiments that you share. I must be a “bread geek” too.
I like listening to Karl, especially, he knows his science when it comes to sourdough, and he's interesting. Jim is a good baker, no doubt, but he's the type of baker that what he knows is probably more intuitive, so it's hard for him to be very definitive in his answers
Really enjoyed this video I am a retired Master Baker never really worked with sour doughs but last few years been having a go and having a little success in creating a decent bread I have been using Rye flour as a starter early bakes were not that good but now I've got a decent flavour in my bread
I like hearing from multiple successful bakers like these artisans. My only "wish" is that these pros could demonstrate what they are saying with a small piece of dough so struggling sourdough hobbyists like me can better understand with my EYES...rather than my ears. I need to see the process in action, and I do love your tutorials. Again...visual cues are extremely helpful. I also agree with a commenter below that Jim does appear to be intuitive when he makes bread. I have little "intuition." I liked what Jim had to say, but putting it into action, is harder. Starters are making me frustrated, and no matter what I do, what flour I use, they either take forever to "start", or maybe collapse without me seeing it...with no active bubbles. I've tried Whole Wheat, Spelt, Bread Flour, All Purpose, on multiple attempts and even White Whole wheat Flour, as a hybrid idea one time. I bought an expensive large crock to hold and feed the starter. Is that a problem? I keep my starter in the fridge and refresh it once a week if I don't bake. I "attempt" a bake twice a week with crummy results. I live in California in the USA. Our weather here right now on every single day is hot, then cold, AC on, AC off, in oven with light on or off, or on the counter in 85F conditions while trying to activate the starter. Still crappy starter is what I get, with not much rise. White flour starter sluggish. Wholegrain starter sluggish. Last night I made a wholewheat refresh of my starter to make sandwich bread today. I put it in a cold microwave, then the cold oven to try to stop the temperature fluctuations overnight. I autolysed the dough like you showed us in that video, woke up this morning, 10 hrs after to add starter and salt to the dough, and found non-active starter. I added more ww flour and equal water and stirred it and put it back in the now cold oven with the light on. I checked it three hours later, today. Crock was warm so I turned off the light and left it in the oven. Still no activity. I use the "float test," and it floats for an instant, then sinks to the bottom of the water. When I first started sourdough baking a couple of years ago with EINKORN FLOUR, my starters were very active and bubbly. Never had a problem with that starter. My problem with that idea was the lower gluten EINKORN FLOUR, which is extremely expensive and great for some people with Type Two Diabetes...like my husband has. But...the shaping has always been a problem for me and that flour was super sticky and difficult to work with. SO I STOPPED AND THREW OUT MY STARTER AND SHOVED MY BANNETONS INTO A CABINET. I can watch a million videos and mimic the shaping I see... with ZERO success. WHAT IS MY PROBLEM????????????????
Wonderful accomplishment thank you Henry for all the effort you put into your investigation, and for the rapport you established with each of your expert guests!
Yes this was helpful! Only negative is the very light background music at the beginning & end was somewhat distracting from your speech. But many points I may have missed in the full interviews! Thanks!
I don't know anything about bread and this really opened up my brain. Pretty sure I only took like like 10% of the information. But def worth the watch. Thank you !
I have also seen lower temperature over a longer time gives a thinner crust, baked a big loaf at 150c for around 1 hour 45 minutes inside a cold dutch oven inside a light countertop oven. Also the crust did not turn out much dark and upper crust had some cheesy flavor also.
I like the crumb of Jim Challenger's loaves. That to me is plenty open and i have a hard time getting that even. Hit and miss. I am fairly new at this. I will try the ice cube in the Dutch Oven trick and baking at 425. Tomorrow is bake day. It's like going to bed on Christmas eve as a kid feeling (almost). Thanks for the videos.
Well done! I just learned a valuable lesson. Use stiff starter. Use only 6-8 hours fermentation period. Mix stiff starter into the required amount of recipe water. Cool!!!
Good video format and hugely informative! I've really loved watching your interviews this year and you asked the things I want to know! Big fan of your channel, thank you!
Excellent video! I got so mamy answers to several questions. I am also a mechanical engineer and i follow up making notes for each sourdough bread I bake. Please give me some advice how to avoid gummy crust on my breads the next day after I baked them . Thank you in advance.
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Thank you so much for this, I’ve learned more than a course tbh. Keep em coming!
Blisters on your bread? In the USA they are a hallmark of a good loaf, in France they are traditionally considered to be a flaw. So many things are just a matter of taste.
Wasn't sure if you were German at first, even with that adorable Gluten Tag, but the "or?" at the end of some sentences sold me xD Super Video vielen Dank!
Thank you for your informative and educational video. I enjoy the format and would like more videos like this. You seem to choose quality people to interview who appear to be knowledgeable about the subject. I have no problem with you speaking to home bakers in your discussions as I suspect that commercial bakers have to operate on a different level altogether when it comes to baking bread. They are working with bulk and we are working with one or two loaves of bread in a home oven. Big difference. It is interesting to see a professional baker in action and what is involved in bulk baking but I think the modus operandi is different. Could you please do a video on what to do with bread dough that has failed. I have a bowl of dough sitting in the fridge at the moment which has never taken off or fermented. The sourdough starter was 100% perfect when I started (float test passed etc.) and then the whole mix failed to rise or do any fermentation. Today I am going to try and make pizzas and failing that I will feed the monkeys who come by and play in the garden every day. They are very happy to eat all my failures!
Some people have experimented and found that when they brush their loaf with water before baking (iow using a pastry brush to 'paint' water on the loaf) it results in a shiny, blistered crust. Some have also sprayed the loaf (in addition to painting it with water).
I make my sourdough in a römpertopf, that has soaked for 15 minutes. I do not preheat the oven, since that can cause the pottery to Crack. I bake for 30 minutes covered on 450 degrees, then remove cover and bake another 25 minutes. My crust always blisters. It turns out quite nicely.
I’ve learnt so much in 20 minutes. I can’t wait wait to put these ideas into practice…I will definitely try the Piedmont method of making a stiff sourdough! Oh…and I’m very jealous of those blisters 🙂
Hi there, love your videos, maybe you could create a particular bread type series? Say, ciabatta, croissant, focaccia, soft rolls etc all with sourdough and interview relevant bakers from the particular geographic location, say Italian bakers of ciabatta or foccacia or Parisian bakers of baguettes or croissants? That'll keep you busy!!! Love from Ireland.
Love it when a thousand pros may have a trillion experiment ideas about sourdough! Does anyone want to open up a sourdough museum/digital archive? The stiff starter also reminds me of the "Lao Mian" that goes into "Lao Mian Mantou"(Mantou is a Chinese steamed bun, and Lao Mian gives it a slightly sour but refreshing flavor).
Many thanks for this great video with professional bakers. So many YT vids are by amateurs who can produce wonderful bread but are unsure how they did it 😉.
@@the_bread_code I did find a video of Carl showing how he washes his starter. Gulp! A totally different method of starter! No measuring... it's like clay and he kneads it... but so very interesting. Thank you again. I enjoy your videos very much!
Henrich, have you done a video on baking sourdough baguettes? If not, that's something I would love to learn. I'm assuming that it would be about the same process up to the final shaping, and that you'd need a special banneton. But what about the oven temperature and the time?
You guys have forgotten we live in a fast moving world!! You've done a great job in over complicating bread making. The trick is to keep things simple and respect the person watching!! Okay? Remember! Bread consists of: Water Flour Yeast Sugar/Honey Salt Time? Good Luck 👍 (been making bread for 25 years) I'm just a one trick pony 😁
This was a monumental work, and extremely informative. One of the problems of getting most of our information from You Tube is sifting through the chaff of long-winded videos that promise a lot and deliver very little. It seems that your scientific curiosity makes you very suited to these analyses, and using expert opinions increases the value of the video. Condensing the hours of video that you viewed is a tremendous service to your viewers and especially to your subscribers. Please continue to produce content like this. Thank you for your time and knowledge.
Very much agree with your comment! Loved the condensed, information packed format.
This comment said it better than I could. It must be a huge effort to put these together but it’s very much appreciated!
Couldn't agree more!
Agree, really like this format thank you for producing it. I do have a query about Jim doing stretch and folds and then changing to a coil folds later, I always thought this was what we should not do?? Any comments please?
@@michaell4235 me too! thank you!
Yes please! More of these! I love how you sort of debunk myths and make it clear that sourdough is not about following some perfect formula. You give me so much confidence to experiment! 😃😎
your trusting these guys are right, I know you want to think they are the smart ones but truthfully do your homework on these people most are just home cooks not lifelong profession bakers duh.
From my experiments, I found that the longer the bread is covered, the thicker the crust gets. For my sourdough bread, the optimal length of time to leave it covered is 16 minutes. That's when I reduce the temperature and remove the cover and continue baking for as long as it needs (usually for another 34 minutes). The result is a thin, crispy crust.
Great summary on important points. We want more videos like this one :)
Thank you, great info! To create steam in my Dutch oven, I crumple up parchment in a ball, wet it, then shake it out a tad, & flip my dough onto it. Then I set it into the Dutch oven & cover it quickly.
Thank you 🙏🏻
@@HeedGodsWord , I do the same. It works wonderfully. I crumple the parchment paper in a bowl of water. Shake it a little and flip the dough on it.
@@HeedGodsWord I have been adding ice cubes to the oven. I will try technique this on next bake.
Really like this format! It's hard to commit to the full interviews, but this lets me get the main info from all of them, and decide on who I'd like to hear all the way thorugh.
I would like to know how much time needs to be invested in keeping all of those starters properly maintained. That’s got to be a Herculean effort!! You are my favorite sourdough channel by far. I am fascinated by the chemistry and knowing the process. Thanks for this excellent video!!
If you're interested, I can do some calculations to determine the max temp drop by adding ice cubes to the cast iron bread pan. My intuition suggests that it the temp drop would be quite small... and the pan would recover very quickly!
Yes please 👏🏼
This is a great format. I have watched some of the interviews and they have too much information to absorb in such long sessions. Even a summary of key points at the end of each interview would be useful with the option of going to the full interview for elaboration of specific points. Thank you for this video!
Excellent information provided about sourdough. Thank you so much. Need more such videos
This was an extremely helpful video, answering many questions I had, especially such as how to get a less acidic/sour starter and bread.
You are such a sourdough nerd and I love everything about it :) Keep going!
Great Video! Danke, I have found that I get blisters consistently, when I hold back an ounce or so of my water until I add the salt. A few stretch and folds, and it’s incorporated. Then I get good blistering in final dough.
Do you combine the salt *with* the water, then add it to the dough? (Or add water and salt separate,y?)
I mix them when I start the autolyse. The salt doesn’t completely dissolve, but much of it does.
What hasn’t dissolved, I dimple in before kneading the dough n
@@kathykathrynm9375 Thanks a lot for the responses!
You’re welcome. We bread heads stick together!
Really appreciate your tips. These summary from interviews is really interesting! Enjoy your videos, keep up the great work!!
Great dialog thank you so much Sir. I have Jim Challenger's DO and have switched over to his bred dough recipe. I too use a linen lined banneton and avoid using flour in the banneton. The resulting loaf yields nice blisters. The addition of a spritz of water mist or adding ice cubes to the DO before putting the lid on yields larger less attractive blisters.
Good info.
Summary videos are great although please don't stop posting full interviews. It always nice to watch the full thing when there is time.
Love it - great for all of us who can’t or don’t want to watch the full interviews, but still want the essential tips!
this is reassuring and motivating in the sense that NO ONE has all the answers.
nice kind of video summarizing a little bit of everything
I’m a new subbie, and I’ve watched about 4 or so of your videos, so far. They’re ALL interesting, so whatever format you choose, I’m cool with. 👍
Your sensibilities are solid, and you know what’s inherently useful & interesting to your audience.
Amazingly useful video!
Great video. This will improve my learning curve. Thanks for that.
I have still a lot to learn on the frist stage. Mixing the flour, water, salt and starter. How ong should I mix it? Or kneed it? And how long should I leave this to rest to activate the gluten?
Appreciatie all the knowlegde you share. I can tell you that allready a view of my friends got a smile on there face after eating my first sour dough breads. Thanks to you offcourse.
Gluten Tag,
i was wondering if you could make a video about comparing sourdough bread to instant yeast bread, on what the differences are and how to master an instant yeast bread.
I do want to make a video on different starters. Maybe I could include it in there?
@@the_bread_code If you do, and are including commercial yeast, I’d be quite interested in what you suss about preferment, poolish, biga and sponge versions.
Really a strong foundational video. Appreciate your efforts and present all this to us the lay folks. Danke dir.
Wow, just wow! This is extremely educational. In the end you're asking for what to improve: I think you should start an FAQ-library, so you can see which pro-tip is covered in what video. Like that amateurs like me could easily find the basic info I need or find out which full-lentgh interview to watch for the detailed elaboration. Thanks again Hendrik, you're awesome!
Hendrik, loved the Format and your gluten buddies. Video full of good knowledge. Blessings!
Amazing and super helpful video! Thanks Hendrick 👍🏻😊
Fabulous really informative video. Perhaps the best I’ve seen on sour dough. More please. Great work, well done.
Awesome video. These guys really know what they are talking about - very interesting to listen to.
Great job Hendrick, very useful video 👏👏👏👍🙏
I'd say it's at this moment best video to take knowledge at your channel. Please, more! There is so much science in it!
This video has connected dots for me as a beginner sourdough baker. More like this would be so helpful. Thank you.
Very informative and great format , thank you , look forward to more input .
I enjoyed this format. Especially after diving into articles written about and by Karl; as well as diving into Jim's Instagram and site for his Challenger bread pan. It's always nice to hear - and see - the "gurus".
Outstanding content, mein Herr! Please do more like this, and I’m sure you can quickly expand your list of contributors.
Anyone else always read online that the key to increasing the sourness of your bread was to a have a stiff starter? I've done a lot of research and this is the first time I have heard that a more liquid starter will get you more sour. Excited to try this as I have had issues getting my bread sour enough!
I think this is debatable 😅. For very sour bread ferment longer. I hope to make a video on the topic soon.
Hendrik, Karl was saying he aims for 4-6 hours between feedings to favor yeast so what does that mean in terms of feeding ratios? I assume that means closer to 1:1:1 or 1:2:2 versus higher ratios like 1:5:5. And what does he mean by "keeping it in water...to get rid of its acidity"? I'm going to experiment w/ a stiff starter to amp up yeast versus the bacteria. I would think a stiff starter (not 100% hydration) complicates your bakers math when you are following or creating recipes. I like the video. Sourdough is so idiosyncratic. Nobody knows exactly what works and getting good consistency across bakes is very elusive. I like the challenge.
Great question. I need to experiment on this a little more. I think as far as I know now, more feedings and a higher ratio help to activate the yeast part of your starter.
@@the_bread_code I went to his website where he has a video explaining how he creates a very stiff, dry, almost block-like starter periodically. He cuts it into slices & then he bathes it in water to raise the starter pH and reduce organic acids. He uses a stand mixer which I don't have access to. His family doesn't like 'sour' sourdough but I'm not sure if he's also doing it to improve fermentation or favor the yeast in his starter. th-cam.com/video/HPz36H7JpYs/w-d-xo.html
I just discovered your channel and I appreciate the more technical side of it.
Gluten Tag Adrian. Thank you!
Very useful - major factors at one go without being overly long duration. Thanks much!
This was good and very informative. Danke! I would certainly like to see more like this.
I use the challenger pan, spray with water and have always had beautiful blisters. Unfortunately, our heat this summer has been challenging my proofing.
Thank you for this amazing video.
Congratulations. Simply a wonderful video. Please keep on this format.
Nice job. It must have take a lot of time to make it. I give you my respect. Very educational 😘
I enjoyed the this format, as I don't always have the time to watch your longer videos that delve into more detail. You've referenced your othr videos, so that if there is a particular topic that piques my interest, I can easily follow up on it. So as always, thanks for your great work!
This takes a lot of effort, but it seems like a lot of people appreciate it. I prefer the long interviews as I listen to them while doing other things such as walking the dog
I learned a lot of very good and new information from this video. I really appreciate your detailed videos and all your experiments that you share. I must be a “bread geek” too.
I like listening to Karl, especially, he knows his science when it comes to sourdough, and he's interesting. Jim is a good baker, no doubt, but he's the type of baker that what he knows is probably more intuitive, so it's hard for him to be very definitive in his answers
Agree, though it’s comforting that even a great baker is still experimenting and sometimes just gets lucky
Really enjoyed this video I am a retired Master Baker never really worked with sour doughs but last few years been having a go and having a little success in creating a decent bread I have been using Rye flour as a starter early bakes were not that good but now I've got a decent flavour in my bread
More of these please! It has taught me more about sourdough in 30 mins than I’ve learned in 4 years. Thank you! 🙏🏻🙏🏻
Excellent and informative! I learned a lot here. Had not heard about using water to dilute the acidic part of the starter! Please do more of these!
Thanks, excellent interviews, good format. Italians and stiff starter, acid vs yeast; so interesting.
Very good content, love it, would like to see more videos like this.
Fascinating, some ideas that I’ve not heard before. Great idea having experts with different perspectives.
Yes, I just love this platform and how you are doing it. So helpful and informative.
Love this video, thank you. Starting to learn about making sourdough bread
Thanks very much for sharing! Stiff starter looks the way to go. I would love to know more about this!!
Excellent points......loved it!!
I like hearing from multiple successful bakers like these artisans. My only "wish" is that these pros could demonstrate what they are saying with a small piece of dough so struggling sourdough hobbyists like me can better understand with my EYES...rather than my ears. I need to see the process in action, and I do love your tutorials. Again...visual cues are extremely helpful. I also agree with a commenter below that Jim does appear to be intuitive when he makes bread. I have little "intuition." I liked what Jim had to say, but putting it into action, is harder.
Starters are making me frustrated, and no matter what I do, what flour I use, they either take forever to "start", or maybe collapse without me seeing it...with no active bubbles. I've tried Whole Wheat, Spelt, Bread Flour, All Purpose, on multiple attempts and even White Whole wheat Flour, as a hybrid idea one time. I bought an expensive large crock to hold and feed the starter. Is that a problem? I keep my starter in the fridge and refresh it once a week if I don't bake. I "attempt" a bake twice a week with crummy results.
I live in California in the USA. Our weather here right now on every single day is hot, then cold, AC on, AC off, in oven with light on or off, or on the counter in 85F conditions while trying to activate the starter. Still crappy starter is what I get, with not much rise. White flour starter sluggish. Wholegrain starter sluggish. Last night I made a wholewheat refresh of my starter to make sandwich bread today. I put it in a cold microwave, then the cold oven to try to stop the temperature fluctuations overnight. I autolysed the dough like you showed us in that video, woke up this morning, 10 hrs after to add starter and salt to the dough, and found non-active starter.
I added more ww flour and equal water and stirred it and put it back in the now cold oven with the light on. I checked it three hours later, today. Crock was warm so I turned off the light and left it in the oven. Still no activity. I use the "float test," and it floats for an instant, then sinks to the bottom of the water.
When I first started sourdough baking a couple of years ago with EINKORN FLOUR, my starters were very active and bubbly. Never had a problem with that starter. My problem with that idea was the lower gluten EINKORN FLOUR, which is extremely expensive and great for some people with Type Two Diabetes...like my husband has. But...the shaping has always been a problem for me and that flour was super sticky and difficult to work with. SO I STOPPED AND THREW OUT MY STARTER AND SHOVED MY BANNETONS INTO A CABINET. I can watch a million videos and mimic the shaping I see... with ZERO success. WHAT IS MY PROBLEM????????????????
Brilliant Format, wouldn´t change much. Just do an audio check before recording to avoid the eco. Keep up the good work!
Fantastic video. Probably the most informative discussion I’ve watch! Thanks.
I rarely comment on videos but this format is very good. I have learned so much from this video. Thank you and keep up with the great work 🔥
Wonderful accomplishment thank you Henry for all the effort you put into your investigation, and for the rapport you established with each of your expert guests!
Yes this was helpful! Only negative is the very light background music at the beginning & end was somewhat distracting from your speech. But many points I may have missed in the full interviews! Thanks!
Yes I agree.
I don't know anything about bread and this really opened up my brain. Pretty sure I only took like like 10% of the information. But def worth the watch. Thank you !
Glutentag! Your video is quite informative. Just the right amount of time to maintain my attention. Good job!
I have also seen lower temperature over a longer time gives a thinner crust, baked a big loaf at 150c for around 1 hour 45 minutes inside a cold dutch oven inside a light countertop oven.
Also the crust did not turn out much dark and upper crust had some cheesy flavor also.
Love this video very much, really help a lots in my sourdough journey. Thank you for your effort in making this kind of videos
I like the crumb of Jim Challenger's loaves. That to me is plenty open and i have a hard time getting that even. Hit and miss. I am fairly new at this. I will try the ice cube in the Dutch Oven trick and baking at 425. Tomorrow is bake day. It's like going to bed on Christmas eve as a kid feeling (almost). Thanks for the videos.
Great video and would like more like this. Don in Texas
Well done! I just learned a valuable lesson. Use stiff starter. Use only 6-8 hours fermentation period. Mix stiff starter into the required amount of recipe water. Cool!!!
Good video format and hugely informative! I've really loved watching your interviews this year and you asked the things I want to know! Big fan of your channel, thank you!
congratulations what a fabulous talk. Really amazing job, great professionals
Excellent video! I got so mamy answers to several questions. I am also a mechanical engineer and i follow up making notes for each sourdough bread I bake. Please give me some advice how to avoid gummy crust on my breads the next day after I baked them . Thank you in advance.
Thank you so much for this, I’ve learned more than a course tbh. Keep em coming!
Amazing information. Thanks. It's a matter of remembering it all.
Great video! More interviews for sure! What did he mean when he said to keep your starter in water? It's confusing to me.
Love listening to people talk about bread. Also, I need to know where you got your framed bread picture in the background 🤩
Lorraine made it for me 🤩 instagram.com/loco_fine_arts?
This has been so eye opening to me! Thank you so much!!!
Blisters on your bread? In the USA they are a hallmark of a good loaf, in France they are traditionally considered to be a flaw. So many things are just a matter of taste.
Wasn't sure if you were German at first, even with that adorable Gluten Tag, but the "or?" at the end of some sentences sold me xD Super Video vielen Dank!
This was sooo good. More of these please.
Really interesting format and helpful insights!
Great video Hendrik. Love the science side.
This is a great format 😊
that. was. awesome.
That was freaking fascinating. Love this format and I learned a lot.
Thank you for your informative and educational video. I enjoy the format and would like more videos like this. You seem to choose quality people to interview who appear to be knowledgeable about the subject. I have no problem with you speaking to home bakers in your discussions as I suspect that commercial bakers have to operate on a different level altogether when it comes to baking bread. They are working with bulk and we are working with one or two loaves of bread in a home oven. Big difference. It is interesting to see a professional baker in action and what is involved in bulk baking but I think the modus operandi is different. Could you please do a video on what to do with bread dough that has failed. I have a bowl of dough sitting in the fridge at the moment which has never taken off or fermented. The sourdough starter was 100% perfect when I started (float test passed etc.) and then the whole mix failed to rise or do any fermentation. Today I am going to try and make pizzas and failing that I will feed the monkeys who come by and play in the garden every day. They are very happy to eat all my failures!
😂 😂 😂 monkeys? That's awesome. Let it ferment longer. Taste it. If it's tasting quite sour use a loaf pan to bake it.
Could you suggest the ratio for a stiff starter? Thank you for sharing this video. I learned a lot.
Some people have experimented and found that when they brush their loaf with water before baking (iow using a pastry brush to 'paint' water on the loaf) it results in a shiny, blistered crust. Some have also sprayed the loaf (in addition to painting it with water).
I make my sourdough in a römpertopf, that has soaked for 15 minutes. I do not preheat the oven, since that can cause the pottery to Crack. I bake for 30 minutes covered on 450 degrees, then remove cover and bake another 25 minutes. My crust always blisters. It turns out quite nicely.
I’ve learnt so much in 20 minutes. I can’t wait wait to put these ideas into practice…I will definitely try the Piedmont method of making a stiff sourdough!
Oh…and I’m very jealous of those blisters 🙂
Hi there, love your videos, maybe you could create a particular bread type series? Say, ciabatta, croissant, focaccia, soft rolls etc all with sourdough and interview relevant bakers from the particular geographic location, say Italian bakers of ciabatta or foccacia or Parisian bakers of baguettes or croissants? That'll keep you busy!!! Love from Ireland.
Such a great idea indeed!
Super Format, gerne mehr davon!
This was awesome, definitely more of this.
Love it!!! Have been watching twice )) and definitely wold like more such informative videos ! Thanks a million 👌
Love it when a thousand pros may have a trillion experiment ideas about sourdough! Does anyone want to open up a sourdough museum/digital archive? The stiff starter also reminds me of the "Lao Mian" that goes into "Lao Mian Mantou"(Mantou is a Chinese steamed bun, and Lao Mian gives it a slightly sour but refreshing flavor).
Thanks Joyce! Yes definitely. A little bit of it seems mambo jambo, but that's what this channel is for hehe.
Many thanks for this great video with professional bakers. So many YT vids are by amateurs who can produce wonderful bread but are unsure how they did it 😉.
Thank you so very much. I did not understand Carl’s concept of keeping the strong starter in water? How does that work? Thank you.
I don't 100% agree on this point. It's something done in italy to remove a bit of acidity from the dough. I am not convinced though fully myself!
@@the_bread_code I did find a video of Carl showing how he washes his starter. Gulp! A totally different method of starter! No measuring... it's like clay and he kneads it... but so very interesting. Thank you again. I enjoy your videos very much!
Hi Henrik! Thanks for this consolidation of bread wisdom! How was your holiday? Did you and Bread Pit get a good recharge?
Thank you! It has been awesome, both of us are feeling very refreshed, like a 1:10:10 ratio 🤣
@@the_bread_code 🤣🤣🤣🤣🤣❤️
Henrich, have you done a video on baking sourdough baguettes? If not, that's something I would love to learn. I'm assuming that it would be about the same process up to the final shaping, and that you'd need a special banneton. But what about the oven temperature and the time?
Thanks Daniel! I took a note, but I am not there yet to make a note! But hopefully soon!
You guys have forgotten we live in a fast moving world!!
You've done a great job in over complicating bread making.
The trick is to keep things simple and respect the person watching!! Okay?
Remember! Bread consists of:
Water
Flour
Yeast
Sugar/Honey
Salt
Time?
Good Luck 👍 (been making bread for 25 years)
I'm just a one trick pony 😁