This is how You make the BEST Sourdough Sandwich Bread
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- This is how You to make the best sourdough sandwich bread. The softness and crust make this bread amazing. Everything is done from scratch, explained in detail, easy for you to follow leaving no questions unanswered. This masterclass looks at the recipe as well as the why behind it. That way you know how to adapt when things go sideways.
Recipe for the dough in the video:
- 400 Grams of all purpose flour at 15% protein
- 280 Grams of water (70%)
- 80 Grams of sourdough starter (20%)
- 8 Grams of salt (2%)
Link to the fermentation table: table.the-brea...
Other Episodes:
Episode 1: Yeast sandwich bread: • The Last Sandwich Brea...
Episode 2: Poolish sandwich bread: • This Poolish Sandwich ...
Episode 3: Sourdough sandwich bread: • This is how You make t...
Flour I am using:
Blog article on different flours in Germany: thbrco.io/blog...
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax...
For ze Germans - T550 at Rewe 11-12% protein: thbrco.io/rewe...
Mulino Padano 15% protein: thbrco.io/muli...
Strong whole wheat flour: thbrco.io/whol...
Follow me here too:
Github: thbrco.io/github
Instagram: thbrco.io/inst...
My blog: thbrco.io/blog
My website: thbrco.io/home...
Reddit: thbrco.io/reddit
Subscribe to my newsletter: thbrco.io/news...
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Support me/Merchandise:
Get my starter Bread Pitt: thbrco.io/my-s...
The bread themed T-Shirts/Hoodies I designed and wear: thbrco.io/brea...
Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/bann...
Cooling rack: thbrco.io/cool...
Digital kitchen scale: thbrco.io/kitc...
Dough scraper: thbrco.io/doug...
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutc...
Dutch oven round (Lodge): thbrco.io/dutc...
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: thbrco.io/dutc...
Infrared thermometer: thbrco.io/infa...
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf...
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf...
No stick spray (vegetable based): thbrco.io/non-...
Oven gloves: thbrco.io/oven...
pH meter to check acidity: thbrco.io/ph-m...
Weck starter jars: thbrco.io/weck...
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/deba...
Debaked ep. 2 - Journey to a flour mill: thbrco.io/deba...
Discard starter bread: thbrco.io/disc...
Fermentation time table: thbrco.io/ferm...
Make a sourdough starter: thbrco.io/make...
Make your starter more active: thbrco.io/more...
Recommend sourdough bread recipe: thbrco.io/sour...
Chapters:
0:00: Intro
1:37 Flowchart - the full process
2:44 Readying the sourdough starter
4:45 Preparing the main dough (autolysis)
7:08 Mixing together all the ingredients
10:24 Extracting a fermentation sample
14:46 Dough is ready for next step
15:37 Readying the loaf pan
16:30 How to shape a sandwich bread
21:40 Proofing the dough
23:17 Baking the sandwich bread
28:43 Bread finished baking
30:00 Tasting the bread
31:00 The final verdict - who won?
31:55 Outlook
#sourdough #sandwichbread
You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: breadco.de/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!
I like your videos but so confusing for a beginner, I cook other breads, but not this way and you make it difficult, do you have a easy short video version?
I have been failing at making sourdough bread until I found you. I used the technique from this video with recipe from one of your other videos and it worked out perfect. It was the first time my dough actually looked and behaved like it’s supposed to. I just love your videos and your humor. Also I can understand your English better than some Americans.
Wonderful! Thank you for the nice words. Truly appreciated!
Hi! I just did an experiment with this recipe. I made two loaves: one I spritzed and did not cover with another bread pan, the second I simulated a dutch oven with another bread pan (after spritzing) to see if the extra steam trapped in the pans made a difference. Surprise! Both loaves are gorgeous AND with identical oven spring! Thanks for all your content. I love it.
This bread is the most perfect and good looking bread I have ever seen. well done.
Thank you for teaching us this art work.
My pleasure 😊
I did this as per your instructions. Adding rye flour to my sourdough starter was a total flop. It didn't rise at all, even after 12 hours. Luckily I had another starter fed with whole wheat and added that to the dough. After the overnight autolyse, the dough was very cold (it's winter here in Colorado), so after adding the starter it took about 8 hours for the dough to come to the party. Shaping was easy, but it looked really flat. Put it in the fridge overnight and baked it off in the morning. Beautiful oven spring and wonderful crust! Couldn't wait to slice into it and the inside was airy and fluffy and sooo delicious. All worth the time and the doubts. Thank you! This is my go-to recipe now.
I joined the sourdough craze at the beginning of the pandemic (3/2020) and have had so many problems with my bread. I wish I had found you video sooner because your explanation and charts helped me so very much. My dough has never behaved like the dough I seen in the hundreds of videos I’ve watch, until now. I have never enjoyed handling my dough until now. Thank you so much for your video! 🙏🏻🫶
This bread came out wonderfully! Every Tag is Gluten Tag with the Bread Code :)
One thing I've experienced with both this bread and the poolish one: with my flour, the overnight autolyse develops the gluten to such an extent that it becomes difficult to evenly incorporate the leaven. So I end up with little patches of unleavened dough in the final dough. I've shortened my autolyse to 2-3 hours and that helps.
You often refer to your “German”. I think you do a really good job; especially since English isn’t you primary language. Oh, and I really enjoy the bread instruction! God bless
Thanks! 😃I am just making a little bit of fun about myself. Never hurts 🤣
This recipe turned out PERFECTLY! I have been struggling with my sourdough loaves for almost a year. (ferment times, proofing, etc.) this is the first time I have gotten the beautiful oven spring! Love this!!!!!
With that struggle, Nisie, you could say that you made it down the path of yeast resistance! hahaha
@@Maplecook good one!
@@nisimari60 Thank you for tolerating my buffonery. hahaha
I can never pass up an opportunity to crack a joke. =)
The sequel is here! And just in time. My sourdough starter began 8 days ago and is almost ready to go, thanks to you!
Moin Samuel. Thank you very much. Hope it goes well!
I am a struggling wannabe sourdough hobbyist, who sucks at making sourdough, but loves your videos. I don't speak German, but I have some relatives in Germany that members of my family correspond with. Your English is just fine. No problem at all. I tried your autolyse flour water overnight method, which I liked, but I couldn't add the starter to it for 12 hrs due to time constraints. I am retired, but have time management issues due to caring for aging parents.
I am still looking for the best routine. You are getting me a bit closer than other bakers have and I appreciate it. I did follow most of your instructions until I put in the oven , but my loaf came out a bit heavy which is due to rising issues probably starter AGAIN. I let the dough double(it really did) for 8 hrs and then proofed it in banneton in fridge for 8 hours. It felt "pillowy" prior to proofing, but after proofing overnight, felt more firm than I expected. It was not very puffy once I baked it. I will keep trying. Keep making these videos because they are helpful to anyone who is struggling with sourdough bread baking.
Does my following a method which puts proofed dough from Basket into an un-heated Dutch oven pot and then into a 450F oven making it rise poorly vs. dumping in a pre-heated pot the problem? Another author I follow had that suggestion for round loaves to avoid arm burns...which I am a victim of in the past.
Thanks for the video! You can also use binder clips to hold one pan on top of the other, just clip one on each side (where the lip/wire frame meets the other). That way you can make sure they are aligned before you place it in the oven, and ensure they stay aligned (and hopefully don’t let any steam out)
Awesome techniques here.. You have changed my breads for Good since i started watching you.. Your small glass method worked really well for me. The inner temperature measuring worked too..
Thank youuuu 🙏🏻
❤NEVER apologize for your English pronunciation !!! I think highly of anyone who is multilingual! I was able to enjoy your presentation even though I had keep my phone in my picket! (Busy in the garden and wearing earbuds). Thank you for sharing your expertise! I did pull out my phone to enjoy seeing your masterpiece come out of the oven!! Bravo!
I LOVE your JOY!!!
Thank you Linda!
another great recipe i love it keep going bread code
My 2024 started with a my first attempt at sourdough and it was definitely super par. My goal is to make a loaf comparable to this absolutely beautiful loaf by end of the year! Thank you for sharing your knowledge. It’s appreciated
You are a wonderful teacher and the German in you is very sweet
Tried this today. My starter was a bit of an issue. It took 20 hours to ferment at 75*f and it really couldve used more. My sample cup grew maybe 50% l. 12.5% protein flour.
It didn't get a good spring and came out much to crusty for sandwich bread. I have to experiment a bit more. I sprayed with water and covered with a duplicate pan.
I'm sure it'll be delicious, just not what I was looking for.
I've had great success following your masterclass sourdough recipe
Thank you so much for this recipe/video. I’ve made it twice and it was amazing both times, even though I over proofed them. I’ve had varying success with boules, but this is the best recipe and so forgiving. The crust is amazing, so crunchy and flavorful. Thank you!
I absolutely LOVE your breads. I'm making this one for the first time, starting tonight. My other sourdough breads that I've made following your exact recipe and while watching your video, have all turned out so perfect. (the last sourdough bread recipe you ever need) and it's never failed. Decided to try the sandwich bread and it looks so easy and about foolproof, as long as you have a good healthy starter, and I do. I love the health benefits I get from eating sourdough bread plus it's so delicious. So, I'll let you know how my sandwich bread turns out. Thanks again..
Loved the bread flour % chart + loved Excell spread sheet + loved using second loaf pan to create “dutch oven” + loved your explanations = loved this video ❤️. Thank you for all the testing you do and then sharing with us!
I made this bread today and I am very happy with the result, thank you. Plenty of oven spring, visually very attractive and a good soft crumb. I over fermented the dough a little but I'll know better next time. Danke schoen, mein Herr - schmekt aber gut!
"if you are in the tropics"
You are thinking of us! 🏝️🤗
Haha, thank you. One day it will get warm again in Germany 😱
P.S that loaf you made in this video is the best I’ve seen and I’ve watched a ton of videos…..thanks again from Minnesota
This is a marvelous recipe. I have made it twice, and both times, it fuses to the loaf pan to the point that the loaf tears in half in my attempts to remove it. It is quite delicious, but it makes me want to cry after creating such a perfect loaf.
Thank you and oh noes! After speaking with a few bakers I learned that they use vegetable non stick spray. I tried it and it really does wonders. Please let me know if it works for you :-)
Yes and if you don't have the spray, try using butter, it works like magic!
I just love how excited you get about the bread. 😂
Hahaha. Thanks! Bread baking is exciting!
Yes his affection for the bread is contagious!
a example schedule would be very useful for the first time trying this even though everyone has different timings. will try this bread this weekend. I will probably make 2 sourdough loafs and sourdough baguettes at the same time so i hope it will turn out ok. This bread looks amazin
Any tips on making?)
@@Alan-di5kq no not really it was very easy to make.
i used 240g of water for my bread and it was perfect.
Hi Henry
When I sent you a message suggesting you use the word “sample” for the piece of dough use set aside for fermentation checks, you asked me to continue to offer alternate English words for some that you are using.
You say… “close” the dough after mixing. I suggest “cover” the dough.
You say… “wetted” hands. I suggest “wet” hands.
Of course I offer these suggestions with the utmost respect. Your English is amazing (much better than my German).
With kindest regards
Donna
I have just come across this video. I find the information very useful and regardless of the time of day, have to go to my kingdom, aka the kitchen and start! Can't wait to explore your channel.
"May the gluten be with you" is hilarious!
really enjoyed your videos! they're perfectly logical & procedural. Thanks! your method of taking a piece of dough out to watch its progress DEFINITELY changed my proofing game. Thanks again, and cheers, from Texas.
Nice to see a new video! I enjoy watching it and all the great instructions from you!
Thank you very much Mary. Hope you enjoy!
My man-you’ve got all this dialed in. I am privileged to learn from your study! Bread came out delightful, even with my small-gluten-percentage American flour (because I knew to build dough strength a little, from you!). Thank you!!!
I appreciate that!
Thank you so much for the water:protein chart. It makes so much sense!
Hendrick, I couldn't believe I was baking without a steam tray underneath prior to watching you. I made a delectable whole wheat sandwich loaf with the steam underneath. It was a tender crumb and great whole grain flavor
Well done! That really helps a lot.
Just made one from another video ref, dough was runny so i just made the batch into 🧇 waffles with yogurt, turned out to be very good. I will try your recipe and method. You explained so very well, thank you.
Moin and Good evening. My goodness...you'v done it. I had faith in you = knew you would !!! I can't wait to try this, thanking you 👍🏻😃
Hahaha, thank you very much. Please let me know how it goes :-).
Thanks for all the great videos. They have been incredibly helpful. One question: How are you not 300lbs? Keep up the great work!
Thank you 🙏🏻. I don't know 🤣. Maybe just lucky? 😅
Toll, wie immer! Liebe Grüße aus Wien
Danke! Viele Grüße nach Wien. Muss immer nochmal das Glutenfreie Brot testen 😎. Der Michael macht ein sehr leckeres glutenfreies Brot.
The charts like a process of project. You are definitely German!
Im trying this bread, or something like it now. I have done a couple of flat bread and a one freestanding bread (which failed, because i didn't know about the increase during fermentation process, it was a 10% protein whole flour. You guessed it, it was pancaked).
Now im trying to make this recipe in a batch of five loaves...
Love your channel. You have saved my sourdough baking career!
Love, Love, Love. What else?
Always love ❤️
Thank you very much for detailed information here. This is so helpful.
I love the way you explain, detail yet it fun thank you 🙏🏻💝
Lovely bake.Going to try for sure 😍
Marvelous! Amazing! Sure, I'll try it. How I liked the slap you give the dough! THANKS!!!😍😍😍
@thebreadcode thanks very much for the interesting video. I am wondering why you are putting so much focus on creating tension during the shaping stage? I understood that is to allow the bread to hold its shape when baking free-form - however the loaf tin provides the support in this case. Would you get a more open airy crumb if you did your bulk fermentation in the loaf tin and baked it directly. That should also save some time as you don't knock back and will therefore pass the poke test quicker. Very interested to hear you thoughts and whether you've experimented with that before? Thanks!
Gluten tag! Waiting for this. Just started watching!
Hope it isn't too long and you had fun. Cheers from Hamburg.
The Bread Code not tool long...just had to stop for dinner and picked it up at the end of the evening. I always enjoy your videos. I appreciate the time stamps for when I am actually trying the recipe. I like to go back and study the step before I do it until I get it down. Danke
@@isabelab6851 You are welcome!
Thank you! I made this today myself and the result was awesome! My partner said it’s the best loaf of sandwich bread he’s ever had! Thanks for sharing the workflow with us! Can I ask the size of the loaf tin you used? 🙏
My pleasure. I linked it I the description. Hope it helps 🙏🏻
I think flour in the US is different. My flour has 10.5% protein so I used 240 g of water and my dough was a little stiff. I had to knead it in my stand mixer to blend in the starter. I will see how it compares to my first bread with 280 g of water. Good experiment.
Hey Liliet. You did right. Every flour is unique, you have to experiment a little bit. Hope it turned out great!
@@the_bread_code the bread with more water was much better. It's true flours are different. I am learning how the dough should feel. Thanks.
I'm baking this next! I did your Last sourdough Bread and am very happy with it! Thank you so much for your precise teaching! Hope the brioche loaf will be next in the making!
I was like,; well, that’s a lot of kneading for a non kneading bread 🤣
I get the same fluffy bread with no knead, lazy person recipe. You cant really go wrong with sandwich bread if your starter is strong. I just mix everything in one go, let do a "fermentolize", fold every 20 mins till its not sticky, let it ferment, shape, throw in pan, let inflate a bit more and bake. Takes a long time just sitting there but almost zero handling time.
"Just look at this fff... Look at this... fffluffiness xD"
Hahaha. I can easily be made very happy by a dough 🤣
I LOVE the sound of your bread cutting!
Than you very much for the very humorous and informative way you show things. My wife and I are in the process of making your sandwich bread so we need all the help we can. Auf Wiedersehen
Best of luck!
worked great, greetings from mexico
Thank you for the fermentation times table!! I've been having difficulties finding fermentation times for different temperatures and this helps a ton!
And by the way, I am half German and I love German bread.
Thank you!
Making this right now! 🍞💚
Beautiful I will try this one. Thanks 🙏
That crumb really does look perfect!
Sank you very much!
@@the_bread_code That's what U-boat captains with a sense of humor must have said.
@@etymos6644 I guess every German. Our English isn't that good haha.
Fantastic video! Thank you.
Hello Hendrik, I have just this minute 'purchased' your eBook which I look forward to reading. Please share which German flour you have the most success with when baking sourdough? I have been using Weizen 1050 mixed with Vollkorn Roggen or Weizen Vollkorn. More recently, have tried Dinkel 812.
Thank you for your WONDERFUL youtube instructions - you are definitely my Guru.
Best wishes
Geraldthebean
Who knew programmers would make the most in depth bread tutorials ;) Soon bakers will be required to answer leetcode mediums
🤣
Thank you for this amazing video. I'm now in love with making sandwich loaves and by following your tips and tricks, my technique has gotten better over time thus producing better and better loaves each time.
I live in Singapore and with an ambient temperature of 28C, bulk fermentation occurs in just 2.5-3 hours, which is something I wouldn't know if I didn't use a sample as per your suggestion.
Keep those amazing videos coming!!!
Awesome. You are most welcome!
So happy to know that a Singaporean has tried. Does that mean your autolysis is also for 2.5 to 3 hours?
I'm excited about the future videos with whole wheat. Now, how about adding seeds? I like very healthy bread.
Thank you! I will keep that in mind 🙏
@@the_bread_code I've really been enjoying your videos. You encourage me that someday I will make a loaf with a good crumb and that is not a frisbee!
@@NancyBJM You are welcome!
There’s no such thing as really healthy bread...just eat it and enjoy it’s a treat.. the most artisinal bread is still just grain. I love bread but if you ever try a diet with no sugar no bread no grains no legumes for most Americans this is hard because they need some filler to accompany so many great foods but I highly recommend even for a few days if you can. Specially if your in some sort of inflammation pain..
I recently made my first poolish bread and it turned out a treat. I'm going to give this one a go and see whether it's an improvement on that experiment.
Thank you. It's not an improvement I'd say. It's different. Both are amazing :-)
Really appreciate the detail you provide and the care you have in sharing your experience. My sourdough has improved dramatically Thanks to you! 🙏 #glutentag
Great to hear! Thank you very much!
Hello. I enjoy your videos very much, especially the humor. My starter is 1-1-1 water, whole wheat flour and bread flour. Will it work if I make a levain to make this sandwich bread using 1 part my starter and 5 parts each rye and bread flour? Not sure how mixing the 2 grains will be. Thanks for your help.
Thanks for sharing!
Excellent! I'm am learning! Try some hungarian smoked sausage 😋
HI Hendrik. Just made your sourdough sandwich loaf with the thick starter, best bread I've ever made 👏👏 thank you so much for all your help with all the videos.
Have you ever put milk powder, brown sugar or butter in you sourdough?
Thanks again 😊😊
Awesome. Thank you very much! Glad the recipe worked out for you!
Gluten tag! Going to give this a go on Christmas eve. I didn't realise there was going to be a fourth episode of this series. I have never made a sandwich bread recipe with sugar and milk because it seems a bit strange. Maybe this could be number 5? Maybe your iterations will never end and you will use your many loafs as bricks to make a loaf tin/pan Bread house. I would like to visit and bring butter and sea salt ☺️
Thank you, that's a great idea too. So a brioche style sandwich bread? Yummy 🤤.That would work very well for smash burgers hehe. The brick house out of bread sounds perfect 🤣
All the bread squishing just KILLED me!!! Hahahaha
🤣
I am a new subscriber, and I will have to tell you that I genuinely enjoy watching you make bread and explain sourdough starter I am I science geek and love the science behind everything, especially food. Thank you for your videos. I live in Colorado Denver altitude 5280 would you or have you ever discussed sourdough starter /baking at higher altitudes?
If you have, I would love to see those. If you haven't yet it would be great to see this. Thank you for all the information, I love it!!!
Fantastic
Thank you so much 😀
Thanks!
안녕하세요~ 여기는 한국입니다. 12시간 실온발효후 냉장고발효도 8시간이상 하신건가요? 😮
빵이 넘 멋져요!
너무 감사합니다!!!!
"I'm an engineer"
I check the description
"follow me on GitHub"
me: oh god he's very engineer
🤣
@@the_bread_code Me, too, which is probably why your videos appeal to me so much. I quit making bread ~ 20 years ago - just too busy - but with covid-19 around and all that isolation, I've started up again. Got my starter going in 3 days, made the "sandwich loaf" but one mistake - bread pan too big for this loaf. But the texture was excellent, and my new starter has a very nice flavour. At most of it with olive oil and balsamic vinegar. Yummy! F=M*A!
Your videos are great and have resulted in fabulous sourdough loaves. Is there a way to download your fermentation model spreadsheet? Please advise.
Looks really good! Thanks for sharing. Let's stay connected.
Can you give me any advice on how to make sourdough sandwich bread that is not very sour
Looks great! Maybe an hour by hour spreadsheet 🤓 I like spreadsheets and flowcharts.
Thank you. Also a great idea. Feel free to reach out with questions at any time.
Slap that dough & tell it "Who's you're daddy"!!! 😄
Ssshhhh 🤫.... "I slap my dough too, but she likes it“😄
But in all seriousness, great video. I have learned quite a few techniques from your channel that has improved my dough making skills. I'm also an engineer here too, electrical, so details & the pursuit of perfection are inevitable lol. Excellent work 😎👍
😂 😂 😂 😂 😂. My pleasure.
Question ❓ , can you make poolish with sourdough starter, or have you ever made a sourdough sandwich bread with that technique ?, Love your channel ,I have learned a lot
Hey Ivette. That should definitely work. You can mix both of them together. Also thanks for the nice words.
Will have to try this...made baguettes weekend...very nice. But want to try making sandwich bread...although I really don’t eat sandwiches just toast. Great video as always...and yes my “winter” kitchen is 2 F c,older than before...so timing will always be a challenge.
Oh...And stilll don’t use the sample method...not sure why it did work for me...now, I just live dangerously and eyeball it. So far so good. Especially because I have been using some spelt flour....I had to do lots of coil folds 8 15 min apart...preshape, rest , shape and then 16-20 proof in fridge. If I leave it it just does not develop well.
Moin Isa. Thank you! Awesome. Try making a poolish for your baguettes, it just makes the taste so much better :-). You are an experienced baker, then at some point you will be able to read the signs of your dough. You won't need the sample anymore hehe. I also need to up my spelt game, I have not baked in a long time with it.
The Bread Code I will. I also just got diatonic malt to add to the dough. I tried a recipe that did not use the poolish method and it was fine. It required a lot of attention. Do you have a baguette with poolish method recipe? Would love to try one of yours!
Danke
@@isabelab6851 you could just make your other recipe that you made. All the same, except that you make a portion of that dough as a poolish. Let's say the recipe calls for 500 grams of flour over all. I'd then make another 100 grams of poolish a day ahead. Hope this makes sense :-). So in the end you'll have a little more dough, just with a nice poolish added.
The Bread Code thank you! Merry Christmas from still too warm FL 🎁🌲🎄
@@isabelab6851 You too. Hope you had a nice festive time. I need a break from food now 🤣
Thank you for the very helpful video. Could you explain the baking pan under the stone - it’s purpose? Does it have water in it ? What temp do you preheat oven and stone before decreasing for bake?
Followed this guide and I was feeling pretty good about my dough up until I put it in the oven. Poke test was fine, it sprang back very slowly. But after 25 minutes of baking I checked it and it didn't spring up very much and the top crust felt almost gummy. Maybe too much steam? Cooked it in the pan for 10 more minutes and then outside the pan for 5 more minutes because the crust wasnt very dark. The inside looked fine and the crust was fine but the final product was an inch away from being a pancake. Not sure what went wrong. ):
My kitchen is typically 18°C, my countertop is quartz; what should I do, put my dough in the oven over night, with a light on or slightly warmed oven 100° or just leave it on the counter top . Is this too chilly for the auttolysis?
The all purpose flour used in this recipe is bread flour? My bread flour is only 12.5 protein but will give it a go. Thanks for your videos!
I think I was doing pretty well until I took the dough out of the bowl bulk fermentation. The dough was very sticky, I could barely get it out of the bowl. I used King Arthur Bread flour at 12.3% protein. I used the little cylinder to monitor the expansion to about 0.66. Once i got it onto my counter, it stuck to it very badly, it also stuck to my hands again as well as the dough scraper. I tried to use more flour then moistened my hands. I sort of got it preshaped as you showed but my fingers kept sticking so bad. I didn’t cry but let my frustration out verbally, if you know what I mean. I eventually got it in the pan then into the fridge, so I will have to see what it looks like and of course tastes when I bake it tomorrow. I enjoyed your video, I obviously have more to learn.
i am making this recipe and having the same problem. after mixing with starter and salt dough is still very sticky. i did use less water, 240g. right now i am on fermentation time but i think next time i will have to do more research on flour and find one with more protein content.
Good day Sir, when we say the ratio is 1 x 5 x 5, what represemt the 1, thank you
@11.07 of the clip: I se that the protein percentage and the dough size increase in percentage has some relationship. However, the 13-14 percentage has such a wide range of the dough fermentation percentage, from 40 to 70 percent. Also for the 10-12 gluten percentage, does this range really can only do 20-40 percent bread size increase? It is such a low rising, such that it might seemed asif the dough will not rise if one use that percentage of the gluten dough?
I am not sure if your hack to monitor dough expansion works if you use a dough proofer. I use my oven with the light on as my kitchen is a little cold at 18 degrees. After mixing the dough I took a small sample and placed it in a small jar as you do. After a couple of hours in the oven the bulk dough was 25 degrees and the small sample was 29 degrees. This is presumably due to the fact that bulk has a greater mass and will take longer for the temperature to rise. Do you have any comments on this?
Moin Mike. Yep, you are correct. Try to use the water temperature that your dough proofer has to minimise the effect. If the final dough proofer has 29°C, try having your main dough already at 29°C before placing it in the proofer. You can do the autolysis already in the proofer to make sure everything has the correct temperature.
My bread came out beautiful, even with my mistakes. Dough did not double during proofing but had great rise in the oven. What is the usual bake time? I baked it 40 minutes. The crust is chewy should I have baked it a little longer to make it crispier?. Flavor and crumb are wonderful.
Thank you! In this case I baked for 40 minutes overall as well at 230°C. Bread was ready after 30 minutes when center temperature was 95°C. In case you want a thicker crust, just bake for another 10-20 minutes depending on your preference. Try to remove the dough from the loaf pan already to have good crust development everywhere.
@@the_bread_code Thank you. Merry Christmas!
Help, I am 23 hours into day four of building my starter. Yesterday it doubled in size. Today it has done nothing. What would you advise me to do? Troubled in Tennessee
Came for the sandwich bread, stayed for the zombie alpacas! XD
Thanks for you thorough videos - your channel is the best place on youtube to learn how to bake sourdough!
I have a question: why can't I simply mix all the ingredients together, put the dough in a loaf pan, let it rise, and bake it? Basically, skip the shaping?
It's a good idea and simplifies the process :-). Your bread won't have such a nice oven spring though. But for simplicity, you can do that!
@@the_bread_code Thanks for your reply! I would like a nice oven spring tho. So the purpose of shaping, as I understand it, is to create tension on the top surface of the dough, and this somehow makes the bread rise higher in the oven? I love how you always explain the science behind everything, so do you perhaps know the science behind this?
Wunderbar!
Sank you!
The Bread Code, you are really sourdough scientist! Question: can i bulk ferment dough in fridge and proof in room temperature?
Sank you! Yep. That works, but it will take very long in the fridge 5-10 days or so.