Warm stand mixer bowl 800g bread flour 200 whole wheat 740g Warm water (40c) Ripe starter 1.Add water -Always add the water to stand mixer bowl first Then add bread flour and whole wheat flour Mix dough hook until all water absorbed by four - very important to scrape bowl Rest 30min cover with damp cloth 2. Add 200g sourdough starter add stand mixer bowl and salt (2%) and a little more warm water - now you are above 80% hydration - as beginner cut down on the water Relax dough for 10min when it becomes tight Transfer to bowl for folds Repeat folds another fold in 30min Use wet hands Let rest 1-2hr Transfer dough to work surface and divide dough wet the bench scraper to build tension in each piece
Hi, Peter. Love your videos: simple and very objective! One tip: after several tests, I found out that start mixing the water and flour(s) at medium-low speed (speed 4 for KA Artisan) will leave the bowl quite clean during the whole process of keaning. No mess at all - no need to scrape the bowl after mixing water and flour. Cheers
If the dough is under proofed I do not put it back into the fridge, but finish it on the worktop. After all it has had the benefit of the cold proofing and I want to move forward with the bake. If the dough over proofs in the fridge then remove it from the banneton, reshape it and proof it again on the work top. Works every time. You tore your bread open almost straight from the oven. You were supposed to remind us that the bread is still cooking and that it mustn't be cut before it cools. Otherwise the steam, which finishes the baking, escapes. Chuckles. Great video. It is always a joy to watch your skills.
I loved how you changed up the attitude from serious to silly. It caught me off guard. Kept me wondering if you would do it again and you did not disappoint. Excellent work!
The tip about turning the oven off to stop the fan and retain the steam… I literally screamed ”Genious!” at the screen and immediately went and took my starter out from the fridge to revive it. Can’t wait to try that out!
IF you have an oven that works like that. I have three ovens (2 electric and 1 natural gas) that automatically run fans and go into a cool down mode as soon as they are turned off.
@@arlenbell4376 yes but the cooling fan is much lower rpms than the cooking fan. You can hear the cooling fan when you even turn the light on in my oven, an AEG Competence, then in fan assist mode it kicks up to full chooch. But if you want, you can cook without fan mode
You’re so helpful and amazing. I’ve been making sourdough bread for about 3 weeks and still have so much to learn. I love how you give details and don’t talk too fast. Thank you so much!
Brilliant video, clear, concise and you show all these little important details without which I’ve robbed my dough time and time again. Loved the little dance between the coil folds.
What I most appreciate about this video is the stand mixer part - I've been having trouble working with my newly acquired mixer, and the autolyse (which I normally don't do) made a world of difference is the mixing up of the dough. Thanks so much!
The very first time I used my new stand mixer, I found that it wasn't a great idea to put the dry ingredients in first (even though what I was making said to do that). Stand mixers have their uses, but getting all the dry ingredients off the edges/bottom isn't one of them.
new subscriber here (and only 2 loaves under my belt so far). Turning the oven off was a revelation! Great video. I shall be trying this, but with half the quantity I think.
EXIST TWO SMELLS THE HOLIEST ONES THE SMELL OF THE WARM BREAD JUST COOKED AND THE GROUND WET BY THE RAIN... I think that the bread dough making is one of the most ancient, peaceful and amazing art a man can do. it's a kind of magic inside each bread loaf, pizza, croissant ecc...each dough tell a story, a story of peace, sharing, a story of good humanity. Man it could be a dream for me work next to you. BREAD FOR CHANGE...PEACE.
When I did that I laughed at my audience, (my brother,) his eyes bugged out of his head! 😂 He said, “you spent so much time making that, then you just tear it up?” I put some butter on a chunk & shoved it in his mouth, then all I heard was “Mm mm, mmm!”👍🏻 A winner, I think!
There is one very important aspect these bread recipes never warn. I grew up with all our bread homemade. And I was the one who helped my grandma every single day. So at 20 years old, 50 miles away and a newlywed I had Grandma's recipe. Made my first loaf and it was used for a doorstop. My grandma knew IMMEDIATELY what happened. All you bread makers insist on warm bowls warm water. But if it is 120 degrees or more, it kills the yeast My grandma said everytime I got the water for her, it was always too hot, but not wanting to insult the favorite grandchild she just fixed it.
This is the first dough I’ve made that actually worked out. I think my sourdough starter has aged enough and his direction is easy to understand. Before my bread would turn out flat and dense.
That’s an amazing and thoughful lesson on sourdough. Thank you for sharing your knowledge and experience. By the way, where could I find this large bowl? Thank you!
If I understand correctly, you are largely using the stand mixer at low speed to do the initial mixing of flour and water for 30 min autolyse and after that, to incorporate sourdough starter, salt and more water for 1 min at lowest speed. There is very little mixing by stand mixer for dough development, correct?
Seems like it. I have seen other bakers do the same. Your cant knead your dough with the machine too much because you still want to make the folds during the bulk fermentation phase. Maybe the folds add air into the dough, which improve the overall result? I am not sure, but from my experience at home, bread that was kneaded in the stand mixer more seems denser
Thanks for this video! I use a different method, but I like to see how others do it and give it a shot too. I do find putting water in first creates more weird dry flour spots than flour first, but that may just be because of my mixer works specifically. I just throw it all in, and mix it. I don't bother with autolyse, I find it doesn't really help my final bread. I do my initial mix in the stand mixer, and then start doing stretch and folds in roughly 30-45 minute intervals. My bread turns out great, though I haven't yet figured out scoring the dough properly lol
I also use a more dry/stuff starter. The sour notes are fine, but the stiff starter gets me more of the type of bread I like, good for jams, nutella, etc.
Gorgeous mixer. It needs its own kitchen. (joking 😁). Learning so much about the whole process. I'm obviously doing everything not-quite-right. (well, my not-quite-what-I'd-hoped-for results have brought me here to fix the process).
Hello Mr Chef Thank you for sharing your awesome knowlege .when we make the sour dough , we need to waste half the mix , can we dry out the unwanted mix . Thank you for your response . Xmas & H N Year 24 🇺🇸 🕊️🕊️🕊️🦅 🗽
i am reading 'flour water salt yeast' by Ken forkish, most of his recipes from the book asks for 12-15 hours of bulk fermentation time. Wondering what's the difference between your 3 hour ish bulk fermentation time and the 12-15 hours one (though he did not do 12-hour cold fermentation, instead he did 4-hour room temp proofing)
Love watching your videos someone else asked this question but it wasn’t answered could you please tell me how and what temperature do u bake in a Dutch oven would greatly appreciate it! Thanks 🙏🏻
I have a relataively new model LG oven/range that when turned off has an exhaust/cooling fan that runs automatically. I think that is preventing the loaf from springing with the steam during the first stage of baking. Not sure if anyone has any tips around that?
Hi all, i know this is an old video. But i have a question. I recently acquired a stand mixer with a spiral dough hook so in the process of learning how to use it instead of my hands i came across this video. I seem to be having some trouble getting the dough to strengthen in the mixer after adding the levain/starter and the salt. I mixed it on a low speed for 1-2 minutes before it first came together, then added 5g of water, it absorbed the water and gradually got stronger and stiffer but after around 15 minutes of mixing it never regained its original strength. This is the second batch of this recipe ive had this problem with and i dont know if its just that im looking for the wrong thing or if im making a mistake. Thanks in advance 🙏 love the content.
Great video. Can´t wait to start trying out my new Sunmix EVO 6. Could you please tell me how much fresh or dried yeast I should use to substitute your starter? I am still in the process of making one and I need some more days for that while I still would like to try your recipe. Thanks for the help.
Thanks for sharing, I made the bread and tastes great!! but what changes should I make, because I live in Mexico and specially this days the temperature is really high, I cook in the afternoon but I had to shorten the times of everything ... but I dont know whats bes in hot climate. Love if you could give me some tips.
Great video! However, I have a feeling my bread is a bit underfermented if I only let it ferment for around 3 hours. Therefore, I let the dough rest 3 hours instead of 2 after the folds.
I enjoy your video instruction and technique. 5 months into making sourdough. Tossed out a couple, yes, that bad. You have upped my game enormously. Finally nice open crumb. Rave reviews from my wife and daughter. Thank you. One question. You shut the oven off to stop the fan. I can use my oven with or with out convection. Would that change the way I bake?
How warm is your room temperature? My house is cold 10 to 14 degree c and I have trouble proofing and keeping my starter viable. Can I do the first and second proofing in my oven with the light on ..I get 34 degrees c.
Thanks for the great recipes, I have two questions, 1. How do I make a 400gr starter or more? 2. In each starter feeding I take 50 gr feeding it in a ratio of 1: 2: 2 Do I throw away all the rest of the starter left from yesterday? Thanks Ronen
I only keep 45 grams of starter. For the levain in a 1 kilo batch of dough I pull 30 grams and add 85g of water, 45g bread flour and 40g of whole wheat. I feed the remaining 15g of starter with 15g of water, 7g bread flour and 8g whole wheat. No wasted starter. Ever.
Whats the flour protein %? How long is total time of the fermentation when you add the starter? And what’s the temperature for the fermentation including the bulk ?
I cant find anywhere information on whether or not stiff starter is suppose to pass the float test, I got fluid starter and a stiff starter, but even when my stiff starter is double in size and seems in every way ready to bake with, it cant float. Is that suppose to be like that, if someone has the answer to this i would GREATLY apricate it!
Hi there my friend… just asking, instead of 200grm of whole grain wheat, can I use organic rye flour? The other thing I wanted to ask, when you put the bread in the oven, do you pour cold water in the tray? Also after that, when you turn the oven off for 20mins, when you do the second bake at 220 degrees, will it still be ok if the oven needs say 5 mins to get to that temp? Thank you and love your videos!!
Good morning from Australia!, was totally astonished by the oven method as we only get fan forced ovens here in Australia. Just one question. Do the dough need to to get room temp before you put it in the oven or is it just a matter of taking out of the fridge and straight to baking. Thank you very much for a very informative video Cheers Joe
After watching many videos I found yours. Excellent tutorial and I like yours the best. But, I will not be able to bake it as you did, if I shut off my oven it will take anther 30+ minutes to reach back to the desire temperature, would you suggest to bake 20 minutes with water bath and 20 minutes without ? Thank you .
Just use a Dutch oven, no need to turn off the oven. The Dutch oven creates a closed environment for a great steam situation. Place your Dutch oven in the oven to preheat and leave about 20-30 minutes after oven reaches temperature. I spray water over my bread before putting the lid on. Some people throw ice cubes in the Dutch oven to create more steam. I also place a cookie sheet on the bottom shelf of the oven to help shield the bottom heat. If I don't do that, the bottom crust is terribly hard to cut through. Good luck baking 😊
I have a problem with the cold proofing: my fridge is at 5 degrees and after 12 hrs the dough is over proofed. Happened 3 times now. I don't want to change the fridge temp. could you suggest a room temp proofing time? my guess is a couple of hours at 20 degrees or is that too fast? if cold proof IS required i.e. extended low temp slow proofing IS needed then I guess I'll have to change my timings so the cold proof is done during the day...
Sounds good, are you danish? So the heat is stable in the oven when you turn it off and on again? My oven fan keeps going I think (with a Blomberg oven).. I will try anyway..
The convection fan in your oven should not be running if you turn off the oven. One of the very important steps is to turn off the oven to get the highest Oven Spring (Final Rise) and set the crust for the right thickness and teeth "pull" when you enjoy the bread. You must use steam to set the thickness and crispiness of the crust.
What make is your mixer? My Ank is great for mixing large quantities but I find the Kitchen Aid more practical for small tasks but I have to hold it down on the bench. Drives me nuts! Your mixer has a much better design 👌🏻 Great video too. Thanks!
Warm stand mixer bowl
800g bread flour
200 whole wheat
740g Warm water (40c)
Ripe starter
1.Add water -Always add the water to stand mixer bowl first
Then add bread flour and whole wheat flour
Mix dough hook until all water absorbed by four - very important to scrape bowl
Rest 30min cover with damp cloth
2. Add 200g sourdough starter add stand mixer bowl and salt (2%) and a little more warm water - now you are above 80% hydration - as beginner cut down on the water
Relax dough for 10min when it becomes tight
Transfer to bowl for folds
Repeat folds another fold in 30min
Use wet hands
Let rest 1-2hr
Transfer dough to work surface and divide dough wet the bench scraper to build tension in each piece
Hi, Peter. Love your videos: simple and very objective! One tip: after several tests, I found out that start mixing the water and flour(s) at medium-low speed (speed 4 for KA Artisan) will leave the bowl quite clean during the whole process of keaning. No mess at all - no need to scrape the bowl after mixing water and flour. Cheers
What is the final baked bread weight with this recipe please?
If the dough is under proofed I do not put it back into the fridge, but finish it on the worktop. After all it has had the benefit of the cold proofing and I want to move forward with the bake.
If the dough over proofs in the fridge then remove it from the banneton, reshape it and proof it again on the work top. Works every time.
You tore your bread open almost straight from the oven. You were supposed to remind us that the bread is still cooking and that it mustn't be cut before it cools. Otherwise the steam, which finishes the baking, escapes. Chuckles.
Great video.
It is always a joy to watch your skills.
I loved how you changed up the attitude from serious to silly. It caught me off guard. Kept me wondering if you would do it again and you did not disappoint. Excellent work!
🤗🤍
Great job...that was the best ending of any bread video I've ever watched and I've watched hundreds!😳💙😛💚
The tip about turning the oven off to stop the fan and retain the steam… I literally screamed ”Genious!” at the screen and immediately went and took my starter out from the fridge to revive it. Can’t wait to try that out!
Haha thank you. It works amazing :-)
Or, you know, you could just turn the fan off
IF you have an oven that works like that. I have three ovens (2 electric and 1 natural gas) that automatically run fans and go into a cool down mode as soon as they are turned off.
@@arlenbell4376 yes but the cooling fan is much lower rpms than the cooking fan. You can hear the cooling fan when you even turn the light on in my oven, an AEG Competence, then in fan assist mode it kicks up to full chooch. But if you want, you can cook without fan mode
What temp do you bake it?
You’re so helpful and amazing. I’ve been making sourdough bread for about 3 weeks and still have so much to learn. I love how you give details and don’t talk too fast. Thank you so much!
Brilliant video, clear, concise and you show all these little important details without which I’ve robbed my dough time and time again. Loved the little dance between the coil folds.
Love how you ate the bread at the end. Ripped it apart and ate it like a real man , well done!
Haha thanks Christina!:)
Gorgeous bread 😍 Awesome baker 🙌
🙏🙏🙏
both of you are awesome Baker!!
Love your stuff Mr foodgeek ✌️
What I most appreciate about this video is the stand mixer part - I've been having trouble working with my newly acquired mixer, and the autolyse (which I normally don't do) made a world of difference is the mixing up of the dough. Thanks so much!
Thank you Martha
The very first time I used my new stand mixer, I found that it wasn't a great idea to put the dry ingredients in first (even though what I was making said to do that). Stand mixers have their uses, but getting all the dry ingredients off the edges/bottom isn't one of them.
new subscriber here (and only 2 loaves under my belt so far). Turning the oven off was a revelation! Great video. I shall be trying this, but with half the quantity I think.
Easy and excellent way to show us the whole process. Thank you! I'm looking forward to starting my first attempts. Thank you! Keep having fun!
So far you are the best teacher for pizza and bread making so far in my journey to bread making. Thank you
Thanks for this great video. It's my wife's favorite bread. I have added 14 grams of caraway seeds to remind me of my Austrian roots.
So glad to hear that :-)
Who hasn't !
Wow, that looks good. Looks very yummy too.
Really well explained. The wet technique is essential for this hydration of dough 74-76% hydration. Scary baking made to look easy.
I love the noises your mixer makes
EXIST TWO SMELLS
THE HOLIEST ONES
THE SMELL OF THE WARM BREAD JUST COOKED
AND THE GROUND WET BY THE RAIN...
I think that the bread dough making is one of the most
ancient, peaceful and amazing art a man can do.
it's a kind of magic inside each bread loaf, pizza, croissant
ecc...each dough tell a story, a story of peace, sharing,
a story of good humanity.
Man it could be a dream for me work next to you.
BREAD FOR CHANGE...PEACE.
♥️🙏
Thank you Aldo. Your welcome to visit 🙏
🙏👋🇺🇦❤️
Thank you for a great tutorial
Excellent instructions! I laughed out loud when you pulled that bread apart and ate it 😂 🤣!!
When I did that I laughed at my audience, (my brother,) his eyes bugged out of his head! 😂 He said, “you spent so much time making that, then you just tear it up?” I put some butter on a chunk & shoved it in his mouth, then all I heard was “Mm mm, mmm!”👍🏻 A winner, I think!
My favorite part is the end! Thank you for sharing
There is one very important aspect these bread recipes never warn.
I grew up with all our bread homemade. And I was the one who helped my grandma every single day. So at 20 years old, 50 miles away and a newlywed I had Grandma's recipe. Made my first loaf and it was used for a doorstop.
My grandma knew IMMEDIATELY what happened.
All you bread makers insist on warm bowls warm water. But if it is 120 degrees or more, it kills the yeast
My grandma said everytime I got the water for her, it was always too hot, but not wanting to insult the favorite grandchild she just fixed it.
Excellent demonstration and narrative! Thank you!
Tack för den här receptet! Every time my baked bread it’s best when following your receipt!
Thank you so much Alin, more vids soon
@@SimpleSourdough subscribed!
Very good presentation
Thank you!
Thanks so much for your video and detailed explanation! I finally understood what I'd been doing wrong:)
Hey, Food Geek sent me over so I thought I'd watch a couple videos. I like the channel keep up the good work!!
Thank you so much Dan! ☺️🙏
Thank you for learning me a bit more for open crumb bread. !
great video, with great instructions and explanations AND I LOVED the dance scene...thank you
Thank you :0) more to come soon
Great video, the rip open at the end killed me! I was waiting for the crumb shot. 🤣
🤣🤣🦾
Great video and a beautiful bread. Thank you.
Thanks John! 😊
Thank you for the oven technique as mine is an UNOX oven with fanforced and no way to turn it off while baking Will give this a try soon.
Let me know if it works :)
@@SimpleSourdough I have done 4 tries…works like magic!😁thank you for sharing!
Hi Peter, very grateful
You are very welcome
Thank you so much for the detailed instructions! 🥰
Your welcome 🙏😊
Great video. I will definitely be stealing a couple of those techniques.👍
instagram.com/simpelsurdej
www.simpelsurdej.dk
Fantastic awesome thank you for the inspiration 😊
Hello, thank you for your tutorial.
Excellent video
So glad I found you.
This is the first dough I’ve made that actually worked out. I think my sourdough starter has aged enough and his direction is easy to understand. Before my bread would turn out flat and dense.
Nice video Peter
Thank you Bill 😊🙏
That’s an amazing and thoughful lesson on sourdough. Thank you for sharing your knowledge and experience. By the way, where could I find this large bowl? Thank you!
If I understand correctly, you are largely using the stand mixer at low speed to do the initial mixing of flour and water for 30 min autolyse and after that, to incorporate sourdough starter, salt and more water for 1 min at lowest speed. There is very little mixing by stand mixer for dough development, correct?
Seems like it. I have seen other bakers do the same. Your cant knead your dough with the machine too much because you still want to make the folds during the bulk fermentation phase. Maybe the folds add air into the dough, which improve the overall result? I am not sure, but from my experience at home, bread that was kneaded in the stand mixer more seems denser
Great tips, great character 👍 😂❤
Thanks for this video! I use a different method, but I like to see how others do it and give it a shot too.
I do find putting water in first creates more weird dry flour spots than flour first, but that may just be because of my mixer works specifically.
I just throw it all in, and mix it. I don't bother with autolyse, I find it doesn't really help my final bread. I do my initial mix in the stand mixer, and then start doing stretch and folds in roughly 30-45 minute intervals. My bread turns out great, though I haven't yet figured out scoring the dough properly lol
I also use a more dry/stuff starter. The sour notes are fine, but the stiff starter gets me more of the type of bread I like, good for jams, nutella, etc.
If you use a Lame with a sharp blade and wet it first it is easy. More so if the dough has just come out of the fridge.
Believe me... you need the Autolyse to make excellent bread. 20--30 minutes rest, relaxation, full hydration of the flour, and maximum rise.
@@MichaelDavis-x5i experience says no
@@mattymattffs You might want to check with Cooks Illustrated on the importance of Autolyse. They are literally experts in artisan bread making.
Gorgeous mixer. It needs its own kitchen. (joking 😁). Learning so much about the whole process. I'm obviously doing everything not-quite-right. (well, my not-quite-what-I'd-hoped-for results have brought me here to fix the process).
excellent instructional video, amazing dancing!
Thank you so much! :D
Very informative, thank you!
Thank you RK!
🙌 awesome thanks for sharing
Very welcome, more to come soon
Hello Mr Chef
Thank you for sharing your awesome knowlege .when we make the sour dough , we need to waste half the mix , can we dry out the unwanted mix . Thank you for your response . Xmas & H N Year 24 🇺🇸 🕊️🕊️🕊️🦅 🗽
OMG, amazing bread!
Thank you so much for this super video and recipe.
🙏
Great ! I'll try it today ☺️
Cool let me know How it goes
enjoy your meal and nice vid
🤍🙏
Excellent instructive video.
What stand mixer do you use?
Onward!
Whoa, what mixer is that? It sounds so great I'd love that one day!
Takk, nydelig å se en systematisk forklarende skandinavisk baker her på youtube. Lag gjerne en video der du dropper engelsken også
Tusind tak Jim! Der kommer flere snart
Even if not Scandinavian, we all like his videos. 😊
i am reading 'flour water salt yeast' by Ken forkish, most of his recipes from the book asks for 12-15 hours of bulk fermentation time. Wondering what's the difference between your 3 hour ish bulk fermentation time and the 12-15 hours one (though he did not do 12-hour cold fermentation, instead he did 4-hour room temp proofing)
It creates a more sour loaf
Thank you for good video instruction. I have a question: Can you make this kind of bread with rye sourdough starter?
Yes, it will proof faster :) usually people use a pH measurerer when bulk is finished.
The mixer is a Varimixer Teddy and costs around 1600 dollars US. Amazon US has a listing for it.
Thank you for posting this I was hoping to find out this information in the comments, does anyone know what make the bowl with the spout is?
@@LarvaeLightening That's what I would like to know too.
Thanks :) yes
Love watching your videos someone else asked this question but it wasn’t answered could you please tell me how and what temperature do u bake in a Dutch oven would greatly appreciate it! Thanks 🙏🏻
I bake my bread in a Dutch oven at the same temperature he is using -- 450F for 20 minutes with the cover on then 450F with the cover off.
The same way but without turning off the oven :-)
Awesome video tutorial as always 😊 please Peter may I know where the handmade bowl is from?
Theyre very common here in Scandinavia :)
Fantastic 🥖🎉😍
Thank you!
Interesting you use water not flour on your hands. Love this thankyou.
I have a relataively new model LG oven/range that when turned off has an exhaust/cooling fan that runs automatically. I think that is preventing the loaf from springing with the steam during the first stage of baking. Not sure if anyone has any tips around that?
Bake in a dutch oven :)
Love the video! When folding and shaping my dough it isn't as relaxed, is that a sign of over or under mixing in the stand mixer?
You might need to add more water to the dough :)
Big thanks for inspiration,would you please tell a name of mixer ( brand ) , thanks
Hi all, i know this is an old video. But i have a question. I recently acquired a stand mixer with a spiral dough hook so in the process of learning how to use it instead of my hands i came across this video. I seem to be having some trouble getting the dough to strengthen in the mixer after adding the levain/starter and the salt. I mixed it on a low speed for 1-2 minutes before it first came together, then added 5g of water, it absorbed the water and gradually got stronger and stiffer but after around 15 minutes of mixing it never regained its original strength. This is the second batch of this recipe ive had this problem with and i dont know if its just that im looking for the wrong thing or if im making a mistake. Thanks in advance 🙏 love the content.
Sounds like you are mixing constantly and you have to let the dough rest. Maybe watch his video again, taking special note of his timings.
What a great video! Will this recipe work with 100% white whole wheat flour?
Great video. Can´t wait to start trying out my new Sunmix EVO 6. Could you please tell me how much fresh or dried yeast I should use to substitute your starter? I am still in the process of making one and I need some more days for that while I still would like to try your recipe. Thanks for the help.
Thanks for sharing, I made the bread and tastes great!! but what changes should I make, because I live in Mexico and specially this days the temperature is really high, I cook in the afternoon but I had to shorten the times of everything ... but I dont know whats bes in hot climate. Love if you could give me some tips.
Fantastic illustration! You make it look so easy to work with a high-hydration dough! Question: how long was your rest period at 13:15?
30minutes :-)
Thanks!
Great video! However, I have a feeling my bread is a bit underfermented if I only let it ferment for around 3 hours. Therefore, I let the dough rest 3 hours instead of 2 after the folds.
That works too. It goes faster with warmer water from start and a larger batch :-)
Hi there,
Thanks for sharing as usual. Such great videos. What kind of mixer do you use ? Would be great to share some links so we can look for it.
Hello! We use a teddy varimixer. I will make a video about mixing soon
Where did you get the bowl at 7:49 ?
Its very common in Scandinavia, made of clay
I enjoy your video instruction and technique. 5 months into making sourdough. Tossed out a couple, yes, that bad. You have upped my game enormously. Finally nice open crumb. Rave reviews from my wife and daughter. Thank you. One question. You shut the oven off to stop the fan. I can use my oven with or with out convection. Would that change the way I bake?
Thank you so much! Very happy to hear that. Its better to shut off the oven cause the fan might not always be completely off :-)
How warm is your room temperature? My house is cold 10 to 14 degree c and I have trouble proofing and keeping my starter viable. Can I do the first and second proofing in my oven with the light on ..I get 34 degrees c.
around 18c here
What's the preheat function setting for the oven at the first bake 20min, and turn on again ? Please
Hot air with fan :)
May I ask the name of your mixer, it is the most sturdy I have seen? Thank you for great video.
Teddy Varimixer from spinchy.com
Hey mate thank you again for a fantastic video. BTW what brand is your mixer?
Teddy Varimixer- more vids coming soon :)
Thanks for the great recipes, I have two questions, 1. How do I make a 400gr starter or more? 2. In each starter feeding I take 50 gr feeding it in a ratio of 1: 2: 2 Do I throw away all the rest of the starter left from yesterday?
Thanks
Ronen
I only keep 45 grams of starter. For the levain in a 1 kilo batch of dough I pull 30 grams and add 85g of water, 45g bread flour and 40g of whole wheat. I feed the remaining 15g of starter with 15g of water, 7g bread flour and 8g whole wheat. No wasted starter. Ever.
Whats the flour protein %? How long is total time of the fermentation when you add the starter? And what’s the temperature for the fermentation including the bulk ?
Flour protein 12,5% :-)
Total bulk 5.5h at 27c
I cant find anywhere information on whether or not stiff starter is suppose to pass the float test, I got fluid starter and a stiff starter, but even when my stiff starter is double in size and seems in every way ready to bake with, it cant float. Is that suppose to be like that, if someone has the answer to this i would GREATLY apricate it!
Weird sense of humor, but the recipe is clear and it worked out fine! Thanks for the video
When you bake with the fan on is that the same as using convection?
Yes
Hi there my friend… just asking, instead of 200grm of whole grain wheat, can I use organic rye flour? The other thing I wanted to ask, when you put the bread in the oven, do you pour cold water in the tray? Also after that, when you turn the oven off for 20mins, when you do the second bake at 220 degrees, will it still be ok if the oven needs say 5 mins to get to that temp? Thank you and love your videos!!
🙏 welcome
Yes that will work too.
The water for the steam should be hot :-) and yes that is ok.
I'm curious. What is the brand name of that mixer?
Teddy Varimixer :-)
Good morning from Australia!, was totally astonished by the oven method as we only get fan forced ovens here in Australia.
Just one question.
Do the dough need to to get room temp before you put it in the oven or is it just a matter of taking out of the fridge and straight to baking.
Thank you very much for a very informative video
Cheers Joe
Thank you Joe - we just put the bread straight from the fridge to the hot oven :-)
If I want to get a lighter crust in the end, do I reduce the temperature or the baking time?
Baking time :)
After watching many videos I found yours. Excellent tutorial and I like yours the best. But, I will not be able to bake it as you did, if I shut off my oven it will take anther 30+ minutes to reach back to the desire temperature, would you suggest to bake 20 minutes with water bath and 20 minutes without ? Thank you .
Just use a Dutch oven, no need to turn off the oven. The Dutch oven creates a closed environment for a great steam situation. Place your Dutch oven in the oven to preheat and leave about 20-30 minutes after oven reaches temperature. I spray water over my bread before putting the lid on. Some people throw ice cubes in the Dutch oven to create more steam. I also place a cookie sheet on the bottom shelf of the oven to help shield the bottom heat. If I don't do that, the bottom crust is terribly hard to cut through. Good luck baking 😊
I would like to find out what the name of that mixer is and where you can buy it
teddy varimixer from spinchy.com
what is the small machine with a crank fastened to the table to your right?
Grain grinder
I have a problem with the cold proofing: my fridge is at 5 degrees and after 12 hrs the dough is over proofed. Happened 3 times now. I don't want to change the fridge temp. could you suggest a room temp proofing time? my guess is a couple of hours at 20 degrees or is that too fast? if cold proof IS required i.e. extended low temp slow proofing IS needed then I guess I'll have to change my timings so the cold proof is done during the day...
You need to proof colder 2-4c
I'm curious to know if you would turn off the oven, if using a gas oven with brick bottom?
Does it use a fan? :)
@@SimpleSourdough It does not use a fan. The issue is that it has a stone base and the bottom Of the bread is burning too quickly.
Hi. Is the banneton placed uncovered in the refrigerator?
Yes it is :-)
Thanks for all.!
@@cristianmezzabotta5555 🙏🙏
Sounds good, are you danish? So the heat is stable in the oven when you turn it off and on again? My oven fan keeps going I think (with a Blomberg oven).. I will try anyway..
The convection fan in your oven should not be running if you turn off the oven. One of the very important steps is to turn off the oven to get the highest Oven Spring (Final Rise) and set the crust for the right thickness and teeth "pull" when you enjoy the bread. You must use steam to set the thickness and crispiness of the crust.
Seems like a very short bulk fermentation time??
12 hours bulk fermentation in the refrigerator is quite normal. He is right on the money! This time is necessary to give the bread the right flavor.
Trying this out in my ankarsrum assistant, hopefully it's good enough.
Good luck ☺️
Oh no, is that bad? Any tips?
@@goocherrific Less mixing time and get strength from folds :)
When do u add inclusions? Do u laminate in after kneading from standmixer?
Yes or add and mix slowly
What make is your mixer? My Ank is great for mixing large quantities but I find the Kitchen Aid more practical for small tasks but I have to hold it down on the bench. Drives me nuts! Your mixer has a much better design 👌🏻
Great video too. Thanks!
This is a teddy varimixer :-)