I'm a pro. I watch a lot of tutorials to sharpen my cooking skills. This Video is not the flashiest but this your bread making skills are top tier and any pro can tell. This is advanced bread making and easy to follow without even any dialogue. Bravo.
Jay M that’s the reason some people buy good bread and pay for it ,and other buy crappy supermarket bread , sorry for my English is not my native lenguaje , I from chile and a have a restorant and make make bread the old way , in a big scale with big stand mixer but fold and form by hand
This is quite possibly the single best tutorial that absolutely transformed my homemade breads. "You get what you give". Working with this dough is beyond satisfaction! I have watched it so many times, that now each time I work on a new bread - this tune starts playing in my head. No stopping it. I'm glad nobody charges copyrights for that.
My bread would be too salty from all the tears dripping into them. I have yet to make an 80% percent dough that can stand on its own in the dutch oven. They always flatten out. I'm so impressed! Good job!
No Name Kallan Did you notice the great amount of flour used in the shaping process? I have started doing the same and solved that issue when doing high hydration.
If your bread flattens our it could be that you’re over fermenting in the final bulk fermentation stage. The yeast will peak and then start to decline so it won’t rise up in the oven. Try to cut back by a couple of hours and see if it helps. Good look with your bread making!
Imagine baking smaller buns with this technique, then slicing them in 2 and either dipping them in sauce or like spreading pesto or other condiments over the slice. It won't leak because it is a small bun with the crust holding the sauce inside.
Really? Sorry to contradict you. Try this music in a loop. This is hell. I know it because I’ve spent more than a night over there. th-cam.com/video/7Fj6pH_dTxs/w-d-xo.html
If I tried handling a dough of this hydration, I'd have to chop my hands off, destroy my kitchen counter, burn my house down, and emigrate to a very quiet place where no one would ever find me again.
@@BreadbyJoyRideCoffee Okay, i must admit that really helped. I baked a loaf of 80% hydration and it turned out perfectly. Given the humidity of where i stay is in the high 90%, and the temperature is in the high 30s (C), that was quite an achievement for me. Thanks a lot. Keep teaching us Master Joy Ride 😊
I've been baking bread for 6 years now and this is probably the toughest recipe I've come across. Yet you made it look really fun to do and easy to understand, you clearly have a talent for this! Keep on
I’ve been making sourdough for almost 7 years with up to 70% hydration. I watched your video and decided to go for it. They just came out of the oven, and although not to your level, I’m super happy with the results.
@@Murlockingqc in the video itd labelled as "strong white bread flour", so its probably more powerful than the regular bread flour (i'd guess the strong one has almost 14% protein content compared to the usually regular bread flour's 12.7% protein content)
If i can make a suggestion on editing, the music wasn't bad for the first three minutes but by minute five i wanted to build a time machine to murder the inventor of the tap shoes.
This is so beautiful. Really amazing how you can get the dough to 106% hydration like that. This recipe takes a lot of time and attention. A real work of passion!! Loved watching it!
The music isn't even that bad for what it is, but why overlay the ENTIRE video and audio with it? So annoying. I'd rather hear the actual kitchen sounds than some music that just sounds like it was piped in to avoid a copyright claim.
After capturing Cerberus and completing all 12 labours, Hercules was presented with one final challenge... to make a loaf of Pan De Cristal. Hercules refused and was cast into the Underworld
Very nice. I make a very similar Pan de Cristal, but I mix in the KA, and put all the water in at once. I use the standard flat beater to mix it until all the dough is stuck to the beater and the bowl is clean. I follow pretty much the same fold timetable as you, and leave for a 6 hour bulk afterwards. I tip it out, fold it once and bake. Yours looks very nice too, and the overnight cold fermentation must add some interesting taste. I am going to try your recipe tomorrow I think !
it was a great challenge for me to make this bread. I don't have KA yet, I had to deal with manual mixing. In the end, I was afraid to fold it again without destroying its inner structure. Thanks for the comment and success at your Pan de Crystal.
Wow! You make it look easy... but as a novice bread baker, such a wet dough seems an impossibly! I think the best thing I learned from this is keeping it in a bowl & square dish. I tried a wet dough once and it just ran all over the counter! Thanks for this video! It makes me want to try again
Oh, do it! My first loaf (from another baker) didn't have near the finesse but came out divine! All those awesome little crevices to cradle all the butter you could possibly want!!!
I can just imagine me. I wear long-sleeved sweaters, shirts and am very messy - as well as being clumsy. Oh, and I also have a lactating cat who tries to 'help' me every time I use the bench space..What could go wrong?
This is very typical bread in Catalonia we call it "pa de vidre" wich means "pan de cristal" . This one and "pa de pagès" are the best breads for "pa amb tomàquet". Looks great. Congrats!
that's a really smart loaf, when you use such a big hydration level the gluten became stronger and the Levain can make a lot of bubbles without breaking The dough
As someone new to baking, I'm really struggling with just the basics. I haven't even gotten a basic sourdough country style round to rise properly yet! (I've gotten tips from friends but I think I just need a lot of practice -- and a pan for steam.) But this was really interesting to watch.
I just made this for the second time a couple of days ago. It came out beautifully, as it did the first. This is now officially my favourite sourdough bread. The crust is not as overpowering as the usual boule. I would say one thing: in order to achieve the gluten development, I started with a high protein bread flour and added another heaping tablespoon (about 14 grams) of gluten. Since I was using a 14% protein flour, that probably gets me up to 17-18%. The first time, I followed the hand method here. The second time, I did the autolyse and first mix and addition of salted water and oil in my old Electrolux Assistent; then I proceeded with the coil folds as shown. I’m in Colorado at 6400’ above sea level, so nothing rises here very well. Still, this is an awesome recipe.
Gorgeous breads!!!!!! Thanks for the recipe!!! One question, how about the butter paper? I see you also got trouble looking here the paper sticked there... have you now any idea what can substitute this paper?My husband made this bread and the butter paper got stick on the whole bottom...the rest, perfect!
Actually the Spanish version of the ciabatta bread is called chapata, I'd say pan de cristal is a modification of it. Btw, you should try making 'molletes de Antequera'.
It's like watching my father the carpenter do what he does best, when something beautiful appears from seemingly nothing after some complicated algorithm proven by centuries! Simply WOW!
I did not have high expectations that I could pull this one off; but I followed through as shown and it came out beautifully. I should add that I’m in Colorado at 6400’ so elevation and dryness are issues with baking. I’ll be making this again soon. Thanks.
For people strugguling with high hydration, flour gluten amount is very important. I couldn't find any flour that holds 106% water. So I tested my flour with 80% 90% 95% hydrations and checked if which one holds together and used that ratio.
Hi, Thank you so much for this beautifull video. If i do not have strong flour is it possible to prepare this with à simple flour ? Hope to read from you soon ! Thank you !
EXACTLY! I was thinking the same! I feel so frustrated with myself, I bake loafs 77% hydration but I still don’t know the Freakin technique to not let the MF***ing dough stick in my hands.
@@robsondiem you have to use the right kind of flour with lots of gluten. The gluten binds the water and is so important to hold the structure and air. Buy good quality bread flour and try it with different brands 😊
Is it possible to achieve this without adding oil? My skills are nowhere near yours. I keep breaking gluten strands. I find that the oil makes it harder for the gluten strands to repair
Thanks this is probably the best sourdough video I have seen (Have seen a lot) Shows all the careful techniques and involvement. No shortcuts or half truths on how to make it. You can just sit and watch!
Guys, if you do this, planned well, I'm on my 3rd fold at 04:04 am, my sourdough was not 100%, so be careful, i rescue the base dough, until now I'm in a good hope for a successful result, tell you later..., Love!
Interesting experiment, and that bread is impressively open-crumbed. Wow. What an interesting technical exercise! But I'm not sure what the point is to spend nearly 5 hours out of my life to make a bread that you literally can't put butter on because it's got more holes than bread...
Thank you. It is clear that only those who have passion can stay so many hours just to make folds. And that's the happy case in which it worked. There are many others I missed. Otherwise, if you scroll down you will se the answer that I wrote to Miguel G.
Yep, it's so much hard work, and you end up being so hungry, that you eat all the bread you have just baked in the end, and you can start all over again.
I am sure this bread is amazing. And no one can question your commitment or indeed technique.. It’s just my life is to short for this particular bread making technique.
Please accept my apologies for my previous comment, when I re-read my comment I felt it was somewhat rude and dismissive of your skill and it was in no way meant that way, I admire your bread making techniques and enjoyed the video very much. So once again, sorry. Debra.
@@debrariley2057 Hey Debra, you don't have to apologize. Your comment is really ok. We are different, everyone has their passions. I have a friend who is a radio amateur and I don't understand how he spends his nights communicating with other radio amateurs through where in this era of communications. But his passion deserves all the respect. I said that only apparently home baking takes up your time because once you master the fermentation you can integrate making bread at home in your life without kidnapping from another important time.
Lava rocks!!! What a great idea. Am trying that next time. Love the vids. Have learned so much from you when working with high hydration doughs so thank you so much! The passion shall live on in this padawan,...
I'm a pro. I watch a lot of tutorials to sharpen my cooking skills. This Video is not the flashiest but this your bread making skills are top tier and any pro can tell. This is advanced bread making and easy to follow without even any dialogue. Bravo.
Thank you Nicholas! Many thanks.
@Jay M he never said that the techniques in this video apply to larger scale operations, he just complimented the skill of the baker in the video
@Jay M you probably have never baked a bread in your life lmao
Jay M that’s the reason some people buy good bread and pay for it ,and other buy crappy supermarket bread , sorry for my English is not my native lenguaje , I from chile and a have a restorant and make make bread the old way , in a big scale with big stand mixer but fold and form by hand
Jay M of course this can be done and is done on large scale. what a ridiculous comment.
Legends say that bread dough refuses to stick to the hands of the elder bread wizards
:)))) Gluten is the wizard: th-cam.com/video/vSnAjDJy_4s/w-d-xo.html
Keeping your hands wet is the trick :)
When your 100% starter dehydrates your dough
Bartooc :)))
lmaoooooooo
This is an underrated comment 😂
Looool
😂😂😂
This is quite possibly the single best tutorial that absolutely transformed my homemade breads. "You get what you give". Working with this dough is beyond satisfaction!
I have watched it so many times, that now each time I work on a new bread - this tune starts playing in my head. No stopping it.
I'm glad nobody charges copyrights for that.
I just write this comment to remind you of the music
@@Zoruk_ we need more people like you on the internet 😁 peace!✌️
My bread would be too salty from all the tears dripping into them. I have yet to make an 80% percent dough that can stand on its own in the dutch oven. They always flatten out. I'm so impressed! Good job!
although I have some beautiful results I still shed tears quite often :)
Wait a minute... that photo... lemmino
No Name Kallan Did you notice the great amount of flour used in the shaping process? I have started doing the same and solved that issue when doing high hydration.
If your bread flattens our it could be that you’re over fermenting in the final bulk fermentation stage. The yeast will peak and then start to decline so it won’t rise up in the oven. Try to cut back by a couple of hours and see if it helps. Good look with your bread making!
@@desdes9281 Thanks, I did not even realize that was possible. But it sounds logical now
"hey I'd like bread but I'd like less bread in my bread"
"Say no more"
😂😂
literally no one: "Well i thought the sandwich was a bit to bready you know"
OP: "Hold my beer"
Imagine baking smaller buns with this technique, then slicing them in 2 and either dipping them in sauce or like spreading pesto or other condiments over the slice. It won't leak because it is a small bun with the crust holding the sauce inside.
@@БутерБрод-ы8ш it's a good ban to fill it with stuffing, that's true
The no bread bread.😂
When you need to bake bread for a large family but you’re down to the last bag of flour and there’s a quarantine.
Pls do thena simpler recipe.
And have 8 hours time for make this bred
@@cuja6034 8? U need two days bro xd
Lmao
😂🤣🤣🤣
If there is a soundtrack when I get to hell, it will be this music looped.
You misspelled heaven
It will haunt me in my sleep
I know right?? crazy music
All the way down, in one of those "project blue book" MIB cars
Really? Sorry to contradict you. Try this music in a loop. This is hell. I know it because I’ve spent more than a night over there.
th-cam.com/video/7Fj6pH_dTxs/w-d-xo.html
If I tried handling a dough of this hydration, I'd have to chop my hands off, destroy my kitchen counter, burn my house down, and emigrate to a very quiet place where no one would ever find me again.
:))))) but more easy tot try this: th-cam.com/video/vSnAjDJy_4s/w-d-xo.html
Well that’s an over reaction
🤣
@@BreadbyJoyRideCoffee Okay, i must admit that really helped. I baked a loaf of 80% hydration and it turned out perfectly. Given the humidity of where i stay is in the high 90%, and the temperature is in the high 30s (C), that was quite an achievement for me. Thanks a lot. Keep teaching us Master Joy Ride 😊
We could not forget this commentary for the whole day😂😂😂
I've been baking bread for 6 years now and this is probably the toughest recipe I've come across. Yet you made it look really fun to do and easy to understand, you clearly have a talent for this! Keep on
I’ve been making sourdough for almost 7 years with up to 70% hydration. I watched your video and decided to go for it. They just came out of the oven, and although not to your level, I’m super happy with the results.
I am so glad for this!
So it does work? Do you know what is "strong flour"?
@@julietaperez9721 High gluten/protein content, usually called 'bread' flour.
@@Murlockingqc in the video itd labelled as "strong white bread flour", so its probably more powerful than the regular bread flour (i'd guess the strong one has almost 14% protein content compared to the usually regular bread flour's 12.7% protein content)
Bread with more layers than a croissant, beautiful
If i can make a suggestion on editing, the music wasn't bad for the first three minutes but by minute five i wanted to build a time machine to murder the inventor of the tap shoes.
That tapping is the worst. over and over and over over and over and over.
😅👌🏻
I watched the video on my tv and just grabbed my phone to come here to say the same thing.
Sound on if you wanna have nightmares.
I realized I had muted TH-cam and also closed my headphones :))
I was going to get married and raise kids, but I guess I am gonna make this bread instead.
:)))
LoL !
:-) LOL
What is this sorcery?
white magic :)
@@BreadbyJoyRideCoffee is it some kind of mix of glue and flour :D ? I can never get my flour to behave remotely close to this :S
Un feuilleté
I watch this often just to relax. So soothing. They may sound silly, but I don’t care. Just wonderful!
When you want to play with slime, but you're an adult.
I've just started to up the hydration in my sourdough to get a lighter texture but this has just blown my tiny little mind !! RESPECT 🤘
This was a master class in bread baking. I subscribed because I appreciated the quality and care you show for your profession.
thank you! it's just a passion, not a profession. I make bread just for my family :)
@@BreadbyJoyRideCoffee marry me then
This is so beautiful. Really amazing how you can get the dough to 106% hydration like that. This recipe takes a lot of time and attention. A real work of passion!! Loved watching it!
Yes it’s a challenge but a real pleasure to work with such a wet dough. Thank you for watching & comment. 🤘
Super high protein flour allows it to take the water.
very few people understand the level of skill and patience displayed in this video...
Thank you Jake!
There's a lot of patience needed just to watch it. LOL.
This is the baking equivalent of dividing by zero.
:))
No? Cause the % Hydration amount is on a dry weight basis and not total %.
Xiu Xiu it’s a joke dude lol I know
Jeremy Schmidt :)))
Imagine hell- its having to make these loaves, forever, with that soundtrack.
Tozmo M th-cam.com/video/7Fj6pH_dTxs/w-d-xo.html
Even worse: with this band’s whole repertoire.
Ooooh myy
It that's your hell then sign me in.
The music isn't even that bad for what it is, but why overlay the ENTIRE video and audio with it? So annoying. I'd rather hear the actual kitchen sounds than some music that just sounds like it was piped in to avoid a copyright claim.
MixyMixerton Agreed. It was mildly fun the first two times. Then it was awful.
After capturing Cerberus and completing all 12 labours, Hercules was presented with one final challenge... to make a loaf of Pan De Cristal.
Hercules refused and was cast into the Underworld
It's a real pleasure to watch you making breads ! It's like a zen therapy ! You're just doing the right move at the right moment ! Thanks
Very nice.
I make a very similar Pan de Cristal, but I mix in the KA, and put all the water in at once.
I use the standard flat beater to mix it until all the dough is stuck to the beater and the bowl is clean.
I follow pretty much the same fold timetable as you, and leave for a 6 hour bulk afterwards.
I tip it out, fold it once and bake.
Yours looks very nice too, and the overnight cold fermentation must add some interesting taste.
I am going to try your recipe tomorrow I think !
it was a great challenge for me to make this bread. I don't have KA yet, I had to deal with manual mixing. In the end, I was afraid to fold it again without destroying its inner structure. Thanks for the comment and success at your Pan de Crystal.
Legend says that he's still folding his second batch of flour to this day
:)))) ... and still has to much time because of pandemic times
@@BreadbyJoyRideCoffee Scamdemic Times.
oh that made me laugh, thank you. I love this video and have forwarded to many people. One day maybe I can finesse dough with such aplomb.
my brain can't process how anxious this makes me, the skills are amazing man.
Patience...
Wow! You make it look easy... but as a novice bread baker, such a wet dough seems an impossibly! I think the best thing I learned from this is keeping it in a bowl & square dish. I tried a wet dough once and it just ran all over the counter! Thanks for this video! It makes me want to try again
Oh, do it! My first loaf (from another baker) didn't have near the finesse but came out divine! All those awesome little crevices to cradle all the butter you could possibly want!!!
in case anyone feels like jamming along to this song, its | C - - - | D7 - - - | G7 - - - | C - G7 - |
Lol thanks!
The sound of the bread being cut would be awesome in this video.
next time :)
Been a Bread Baker since 1989 and liked this a lot. Nice work!
thank you!
ive never seen a starter DE-hydrate a dough lol well done!!! this looks wonderful.
that's very cool, between the first and second fold you can already see so much more strength in the gluten. Thanks for another pet project idea.
Damn, this is approaching the borderline between dough and batter. Handling dough this wet has got to be incredibly challenging.
Just oil your hands and it's quite easy to handle if you've made it properly
I can just imagine me. I wear long-sleeved sweaters, shirts and am very messy - as well as being clumsy. Oh, and I also have a lactating cat who tries to 'help' me every time I use the bench space..What could go wrong?
@@MsZoedog66 lactating cat wtf lmaoo
Beautifully done, cheers from mexico
I'm a baker, your tutorial is on point! Really good work keep it up man.
Thank you, in each video I feel like writing: " - Bakers, don't look!!!" :))
Great looking bread, mind-numbing accompaniment.
How are you handling the dough without it sticking? Is that a result of kneading so much in the beginning? That texture looks incredibly smooth!!
Here is my video about that: th-cam.com/video/vSnAjDJy_4s/w-d-xo.html
de artista!!! increible.
This is very typical bread in Catalonia we call it "pa de vidre" wich means "pan de cristal" . This one and "pa de pagès" are the best breads for "pa amb tomàquet". Looks great. Congrats!
Jordi, would you have the recipe for "pa de pagès"?
Sensacional,me sumo a los aplausos una verdadera obra de arte. impresionada estoy!!! Muy lindos y deben ser espectaculares. Aplaudo
Best bread ever... 30 years baking bread as a homemaker.
Now that's dedication!
Incréible. Hermoso pan. Lleva su trabajo hacerlo pero vale la pena seguramente. Me encantó. Felicitaciones.
that's a really smart loaf, when you use such a big hydration level the gluten became stronger and the Levain can make a lot of bubbles without breaking The dough
Woooooow ! Woooooooow! Woooooow! You are a Master !!!!! Congrats for your talent ! Love your class ! Thank you !🥰
Essentially a highly hydrated ciabatta. Nice loaves 👌
Thank you Chris! :)
Wow looks amazing, impressive stuff
I love this technique.more then 100%hydration.
I love this video. Smiled at the music and appreciated the high hydration dough making. Wish I could pull it off
I would have liked to see how you ate it, to know the texture. is it crispy or soft? You can also add sound of the bread while trying it, please
it's very soft. crust was very thin and crispy
Ya te vi, Lonrot xd
Las físicas de este pan deben ser extraordinarias!
Great Inspiration! I like this recipe and how you do the bread satisfy me
OMG jiggly wiggly! It's like you've created the fifth state of matter or something holy moses that's amazing.
Excellent! Congratulations! Very well done!
As someone new to baking, I'm really struggling with just the basics. I haven't even gotten a basic sourdough country style round to rise properly yet! (I've gotten tips from friends but I think I just need a lot of practice -- and a pan for steam.) But this was really interesting to watch.
not easy to do (especially as a beginner). but as you see is posible
Matt Redding try Patrick Ryan’s sourdough recipe. It’s a easy beginner method that can’t fail. Don’t go for the super high hydration just yet.
amazing video, !!! just to the point and very ilustrative. Great music also, :D pls keep updating this high quality vids!
I just made this for the second time a couple of days ago. It came out beautifully, as it did the first. This is now officially my favourite sourdough bread. The crust is not as overpowering as the usual boule. I would say one thing: in order to achieve the gluten development, I started with a high protein bread flour and added another heaping tablespoon (about 14 grams) of gluten. Since I was using a 14% protein flour, that probably gets me up to 17-18%. The first time, I followed the hand method here. The second time, I did the autolyse and first mix and addition of salted water and oil in my old Electrolux Assistent; then I proceeded with the coil folds as shown. I’m in Colorado at 6400’ above sea level, so nothing rises here very well. Still, this is an awesome recipe.
Thank for info Allan.
Finally done! Exceptional results. Thanks again!
Absolutely spectacular, I hope my skills get there eventually!
Absolutely, stunningly beautiful bread made with so much love. I'll probably dream about this tonight!!
Thank you Philip. It is really fascinating what can be done with flour and water. I can't stop being amazed too.
Never thought I'd end up at Home Depot getting putty knives and lava rock to make a loaf of bread.
Wow! Parece imposible! Excelente trabajo y elección de música!
Immediately understood: coffee lover video 😁
you got me :))))
Gorgeous breads!!!!!! Thanks for the recipe!!! One question, how about the butter paper? I see you also got trouble looking here the paper sticked there... have you now any idea what can substitute this paper?My husband made this bread and the butter paper got stick on the whole bottom...the rest, perfect!
He seemed to have developed a "window pane" consistency so quickly. is that from the high protien bread flour?
The high hydration is part of it. wet dough tends to be more extensible.
Very skillful to handle such a dough!
Great video! I will definitely try this once I get more experienced with sourdough in general. The music was horribly repetitive though.
I know ... :) Thanks for view & comment.
Pure artistry! And you have a great view behind your house. Great video.
great recipe! but.. what is that thing under the bread in the oven? makes the steam, is rocks or something? they have a specific name?
Hi!. Thank you. Yes, I have some ht lava rocks in a tray, I pour water over the rocks for steam. are used I think .. for barbecue?
Bread by Joy Ride Coffee that’s is an awesome tip! Thanks for sharing!
Stunning bread! Ok, trying this tomorrow!
Turn the music off and replace it with Enya and it will turn into a spiritual experience. Bread is the staff of life.
yeah ... I know, music ...
I like the music, there is tension trying to manipulate that dough
LOL
This is the most impressive bread video I have ever seen. I see what you’re doing, and I am amazed and in awe.
Amazing - damn an inspiration .... im going to the kitchen RIGHT NOW :)
:)) that's the best appreciation. I wish you great success!
Fantastic work.
Actually the Spanish version of the ciabatta bread is called chapata, I'd say pan de cristal is a modification of it. Btw, you should try making 'molletes de Antequera'.
Love the recipe, music, trees. Thank you! Gonna try it soon
Thank you!
Everything from the technique to the final result is so damn beautiful 😍😭
It's like watching my father the carpenter do what he does best, when something beautiful appears from seemingly nothing after some complicated algorithm proven by centuries!
Simply WOW!
I like placing a towel under the Pyrex pan to prevent it sliding around everywhere ;)
:)) thank you!
Very good video. I can follow every step of this process!
I did not have high expectations that I could pull this one off; but I followed through as shown and it came out beautifully. I should add that I’m in Colorado at 6400’ so elevation and dryness are issues with baking. I’ll be making this again soon. Thanks.
Nicely done! Beautiful crumb. That looks like Ciabatta bread
Thank you!
For people strugguling with high hydration, flour gluten amount is very important. I couldn't find any flour that holds 106% water. So I tested my flour with 80% 90% 95% hydrations and checked if which one holds together and used that ratio.
Hi, Thank you so much for this beautifull video.
If i do not have strong flour is it possible to prepare this with à simple flour ?
Hope to read from you soon !
Thank you !
will be hard to do this with low protein flour. need high protein for this amount of water
@@BreadbyJoyRideCoffee, OK, Thank you for your answer and assistance!
y'all must have a different type of skin then me, the second i touched that dough i would enveloped in it and we would become one.
:))) it not a miracle: th-cam.com/video/vSnAjDJy_4s/w-d-xo.html
EXACTLY! I was thinking the same! I feel so frustrated with myself, I bake loafs 77% hydration but I still don’t know the Freakin technique to not let the MF***ing dough stick in my hands.
@@robsondiem you have to use the right kind of flour with lots of gluten. The gluten binds the water and is so important to hold the structure and air. Buy good quality bread flour and try it with different brands 😊
Great technique their, kudos, also excellent results. Well done!
Thank you! :)
Imagine buying this bread for like 8$ then it turns out to be 90% air
Krololol Nothing more this bread costs probably 20-30 USD for its effort and its probably worth it.
And 900% work
Ba Boom yep
The bakery infront of my house has a really long queue everyday just for this bread.
But so much better than spending the same on one that turns out to be a brick?!!
Is there any way of doing this with dried yeast or something other than starter?
Is it possible to achieve this without adding oil? My skills are nowhere near yours. I keep breaking gluten strands. I find that the oil makes it harder for the gluten strands to repair
of course oil also has its role. but I couldn't give an answer. when it comes to bread there are many things I don't understand
Thanks this is probably the best sourdough video I have seen (Have seen a lot) Shows all the careful techniques and involvement. No shortcuts or half truths on how to make it. You can just sit and watch!
Thank you Craig!
Guys, if you do this, planned well, I'm on my 3rd fold at 04:04 am, my sourdough was not 100%, so be careful, i rescue the base dough,
until now I'm in a good hope for a successful result, tell you later..., Love!
What a LEVEL, one of the best bread making videos that I’ve ever watch, congratulations!!! Look at dat
Thank you Eduardo!
Thanks to YOU.
The bread: actually works out and looks exactly the same even though I’m fairly new to sourdough
Me: 👁👄👁
and the recipe of course!bravo!as allways good bread and good vibes!
Interesting experiment, and that bread is impressively open-crumbed. Wow. What an interesting technical exercise!
But I'm not sure what the point is to spend nearly 5 hours out of my life to make a bread that you literally can't put butter on because it's got more holes than bread...
Thank you. It is clear that only those who have passion can stay so many hours just to make folds. And that's the happy case in which it worked. There are many others I missed. Otherwise, if you scroll down you will se the answer that I wrote to Miguel G.
Yeah, I thought this too... Too many holes to even eat and enjoy imo. Bread needs butter and you can't butter this properly.
@@oli3659 you can eat it with a nice brie. The cheese will snuggle into the holes.
Beautiful technique!
I like making bread for 3 straight days too 😭
Yep, it's so much hard work, and you end up being so hungry, that you eat all the bread you have just baked in the end, and you can start all over again.
I am sure this bread is amazing. And no one can question your commitment or indeed technique.. It’s just my life is to short for this particular bread making technique.
apparently so. :)
Please accept my apologies for my previous comment, when I re-read my comment I felt it was somewhat rude and dismissive of your skill and it was in no way meant that way, I admire your bread making techniques and enjoyed the video very much. So once again, sorry. Debra.
@@debrariley2057 Hey Debra, you don't have to apologize. Your comment is really ok. We are different, everyone has their passions. I have a friend who is a radio amateur and I don't understand how he spends his nights communicating with other radio amateurs through where in this era of communications. But his passion deserves all the respect.
I said that only apparently home baking takes up your time because once you master the fermentation you can integrate making bread at home in your life without kidnapping from another important time.
9:21 how it falls from bowl 👌❤️
Lava rocks!!! What a great idea. Am trying that next time. Love the vids. Have learned so much from you when working with high hydration doughs so thank you so much! The passion shall live on in this padawan,...