Will you be adding more classes on your paid courses? Like how to using discard for baking, making sourdough with different types of flour, and other sourdough receipes.
Friday night - Make the Levain: Mix together 25g starter, 100g flour, 100g water. Saturday - Make the Dough: Mix above levain, 650g water, 750g bread flour, 250g whole wheat flour. Rest for 30 mins. Autolyse (gives better texture & rise) - Incorporate 20g salt and 50g water into the dough by sprinkling it in batches, pinching after each incorporation. Use as much water as necessary to incorporate the salt. You may not require all the water. Bulk Fermentation - Slap the dough on the counter, pull it back towards you and fold. Turn the dough and repeat process for 6 mins. Strengthens the dough. Place in a bowl, cover with a towel and rest for 30 mins. Do 4 stretch and Folds (North/South/East/West). Rest for 30 mins. Do a windowpane test and if necessary, continue Stretch & Fold / Windowpane test. Place on the counter for the dough to rise. It is done when the dough forms a light skin and is giggly (gas is trapped inside) Sprinkle a little flour on the counter and do a Tri-fold to preshape. Cover the dough with the bowl (bowl turned upside down) and let the dough rest on the counter for 20 mins. Shape the dough into a boule or oval. Cover and rest for 15 mins. Lightly oil some cling film (can use shower cap) and cover the bowl, set on the counter for 1 hour and then place in the fridge overnight. Place the dutch oven in the oven and switch oven on to preheat. Take the dough out of the fridge, transfer the dough on a sheet of parchment paper and score at a 45deg angle. Lift the parchment paper to transfer the dough into the hot dutch oven. Place the lid on top and place it on the center rack of the oven. Turn the temperature down to 425 F (220 C). And bake with the lid on for 40 minutes. Take the lid off and if you would like a bit more color on the crust, bake it for 5-15 more minutes with the lid off. Cool the loaf for a minimum of 2 hours or overnight before slicing. Do not cut when hot.
Omg thanks. I didn't even see a spot where she said the bake times so I had popped my bread in the oven and was trying to find it in this HUGE video. 🙏
This video is amazing. I've made a few loafs now with mixed results. Added your methods to my checklist in notes and the results were amazing. Thank you!
In 2023, with the seemingly exponential growth of content being pumped out on various platforms, finding good content is a challenge. However, after watching a bit past 6:58 into your video, I can say that you are easily among my favorite content creators. Informative and easy to understand, no annoying transitions or distractingly loud music. Thank you! EDIT: also genuinely hilarious, caught me off guard a couple times
I am always amazed at how many different approaches exist to making sourdough bread. I always learn something new. I have never seen letting the bread rest in the banneton after shaping and then apply a final stitching technique. Thanks so much for sharing. I’m going to give this a try on my next bake!
So I cut this recipe perfectly in half. I only slap and fold for 3 minutes, but then I do 4 stretch and folds, 30 minutes apart. I've done this twice now and my loaves come out absolutely perfect. I'm in Southern California near the coast and for me and my oven, I use a dutch oven inside preheated to 450 degrees F. I put the loaf on parchment, score pretty deeply in one cross cut, gently lifting the ear flap a bit with the lame. I lower the loaf in using the parchment, then carefully along the outside of the parchment put in 3 ice maker made ice cubes, then immediately put on the lid and bake for 20 minutes, covered. Then take off the lid and bake another 20 minutes at the same temperature. I get the fullest, most beautiful oven spring and a perfectly toasted ear across the entire loaf. It's almost foolproof at this point. I'm now confident enough to begin add-ins and maybe even play around with some more decorative scoring. I've been baking sourdough for about 3 years now, and this recipe and method has been the most foolproof and this video provides a great deal of information.
Doesn't the melted ice cubes make the bread soggy? I've tried spraying a little water on top of the bread before I put it in and it didn't spring right but I'm sure there were other factors involved too.
How long did you leave it for bulk fermentation? After slap-fold and stretching I left it for bulk fermentation for about 3h. I also did half the recipe, but my bread seemed overproved and didn't rise much after night in the fridge.
I'm so glad you talked about baking the dough right out of the refrigerator. When I started baking sourdough I used to have this doubt but no video or article covered that I had to learn the hard way! Amazing video ❤️
I've been baking decent sourdough bread for about 2 months now. Your method doesn't seem to be too different than what I've been doing so far...I don't know what it is with it, but...following your recommendations, the bread is turning out just amazing! I am getting great oven spring and a huge ear each time! Thank you for making this video!
Incredibly helpful and so exciting to see those beautiful loaves. I’m making some right now and normally I do it in a ditch oven but now I’m tempted to use my pizza stone with a bowl of water steam
Thanks for the video, I followed your recipe for a double loaf to the T, I bought a scale, and a Dutch oven, The rise of the loaf with baked was unbelievable and the crumb I think you said that was the gaps are a little holes in the bread was outstanding and using 25% whole wheat really made it taste better I am just so thankful for that we appreciate the money to send you a couple pictures but of course I don’t think I can do it from here thank you very much much.
Sometimes I wonder how much any of this matters. I've made poor sourdoughs doing everything perfectly with the right temp and I've made perfect doughs doing everything rushed and "incorrectly".
I think all of these videos about how to make perfect loaves are done in their consistent conditions. I have made so many loaves incorrectly that tasted fantastic. I’ve learned to just roll with it and get out the butter and honey.
Thank you for this tutorial after 20 failed loaf attempts. I was able to bake 2 loafs of bread that came out almost perfect and my family enjoyed. Thank you.
Im with you... several thousand grams of flour later and I finally made two decent loafs. My only issue is I am not getting the rise out of the fridge cold fermenting. They certainly do not look fully proofed but smaller and denser. Any advice would be great.
Ive watched dozens of tutorials on making sourdough bread and Ive had some successes and just recently a big flop. Your video is so informative that now I know how to avoid some of the mistakes I’ve made. Baking is a science and you teach the science behind it. Thank you for going in depth without being boring. Snarky twin is hilarious!
I finally figured it out. I wasn’t feeding my starter enough. I just made a beautiful loaf of sourdough bread complete with a gorgeous oven spring and a full crisp ear. 😁 Thank you again for all of your videos. 🥰
I followed this recipe as best I could with a basic kitchen. Only fancy tool was a quarter inch baking steel. Underneath that was a cast-iron full of boiling water during the whole bake. Came out awesome!
@@TrueFoodTV When I sow your videos i was so excited. You are knowledgable I like very much your style. The hope you can bake and send me two of the sourdougj bread I live in Trinidad. I am going to try making rhem.
I've been making sourdough bread for 2 years now using tips I've gathered from a wide variety of videos. Your video is one of the most helpful I've found and your methods significantly added to my success. I never was able to score the dough without the blade dragging. Doing this on cold, proofed dough was excellent. Also, baking the proofed dough that rose in Dutch ovens right out of the fridge was perfect. I've been grinding whole grains in a VitaMix. It comes out a bit coarser than I'd like, but it's still pretty good. I was doing 40% whole grain with 80% hydration. Switching to 25% whole grain and 73% hydration resulted in a better rise. Would you consider increasing the percentage whole grain at all? I tried the spelt and einkorn flour as whole grains and it was a great taste. My baking temps were: 475F for 20 min covered, 450F for 15 min covered, and 450F for 8 min uncovered, which was great. Thank you for such informative videos.
After watching so many other sourdough tutorial videos and baking a ton of bricks, this one fills in a lot of gaps and answers looming questions. Definitely a skill that is mastered by few.
I am so glad I discovered your channel! Part of my healing after a divorce has been bread baking and I really wanted to learn to make sourdough. My starter is almost ready! It is going to be a delicious New Year!
You were right! I substituted 40 percent of my very basic weat flour with whole grain eincorn flour. I use a glass caserole with a lid for the fermentation. The aroma of the unbaked bread was pretty sweet, and once it was in the oven- pure heaven! I didnt know what i was missing until now! I had to put the loaves in a bag to travel outside of town. The whole buss was smelling of baked goods! Everybody was turning their head to find the source! And the taste....pure heaven! I sliced it and then toasted it on a wooden stove, then we used it as a snack along side a tomato-chickpea salad...didn't make it to the main course, soo delicios! Thank you!
@@TrueFoodTV Thank you! Your instructions are awsome ( and fun)! Day and the bread is jsut as awsome. My greatgrandmother used sunday to bake the bread for the whole week and they never ate fresh ones- they used the last one from the previous week. Its a big tradition that fell in favor of east. Still lives on and will continue to grow. Have a nice day!
That was amaziiiiiiing!!!!!! 💖💖💖 Loved every minute of it! I learned so much thank you for this it was so fun and you're voice is so soothing I could listen to you for hours 🤗 Fantastic work!
Holy cow! This is the best bread baking video I have ever seen. It answers so many questions and makes me feel confidant that I can make really good bread. I was making 'meh' bread before. It was good but this is going to be great!
You make great vids thank you, I built me an earthen oven about a year ago and have baked normal dough and sour dough regularly, Ive learnt so much and am still learning. Kind regards from South Africa.
This video is complicated for beginners, there is no enjoyment of making this type of bread if we do it with all these measurements and temperatures, i don't think that people in the past used to make bread in this way. (My personal opinion) Note : I know my english is bad
Hi Nicole, great video thanks! I have been baking sourdough at home for a couple of years. I am really interested in baking the best 80 to 100% wholemeal sourdough I can, so would love to see a demonstration from you making and explaining the pitfalls of wholemeal sourdough bread making at home. Again many thanks for your very helpful video.
Like many others - I truly LOVE LOVE LOVE your VDO - watched it many times - and have learnt so much!!! Thank you!!! I do have a few questions. (1) After adding the Salt & Water - should we do the Slap & Fold on bench right away or not? (2) I use a Dutch Oven -- will spraying/wetting the loaf and/or adding ice cubes inside the Dutch oven help increase the steam - thus improving the overall bake and oven spring? (3) Final shape of loaf and into basket - oil plastic wrap and put on top of loaf (which will actually become the bottom of the loaf) - how come when you turn the dough onto the baking sheet, the yellow oil stain was on top? - did you oil the entire loaf before putting into the basket? - I didn't see you using any flour on the loafs before you put them into the basket nor did I see any residue on the loafs at all --- and the dough didn't stick to the basket lining. How did you do that?! I made a loaf following your method last Sunday. I only put it in the fridge for 2 hours instead of overnight - couldn't wait to see the results! - it came out PERFECT!!!! Wish we could post photos here to show you how beautiful it was!!! Thank you again for all the tips -- you are the BEST - and like many of us here - I have watched 100's of how-to-vdo's!!!
Hi Virginia! Congratulations on your perfect loaf! I'm over the moon for you. Wish I could see it! (Are you part of my Facebook page? Search for True Food TV or How Does it Grow? You can post there.) Here are your answers: 1. Yes, go right into the slap/fold. 2. Spraying a fine mist of water on the dough is a great idea. 3. No, I didn't oil the whole loaf. I sprinkle a very fine amount of flour into the basket liner (however, my liners are quite "seasoned" by now, so if I forgot to do this, they'd likely not stick). You know, you're right about the stain -- it doesn't make sense, does it? I suppose the stain is coming from the liner itself.... hmmmmm... Either way, it doesn't affect the bread once it's cooked.
Great series and a compliment to your garden work. I do a batch of dough at beginning of week and then retard in the fridge, baking a new loaf each day. The change in each loaf through the week is really interesting - later ones are very tangy! Local (Spanish) bread is pretty bland so doing your own is a must. Sourdough is a mystery to the locals, but they love the end result! Keep up the great work and a robust throw and fold!!
That's such a cool idea, Matt! I never thought to do that. Would be a fun experiment. I remember from my time living in Spain (many, many years ago), that tasty bread just was not to be found (even in Madrid then!). Glad you've taken it into your hands. ;)
I just discovered your channel and LOVE it. You have the perfect personality for this! Bring on more sourdough and baking, please. LOVING the food info and tours. FYI, a useful bit of info would be sourcing whole grains, esp. organic. Pleasant Hill is great, but only sells in bulk. I got my Komo from them (unfortunately before you and I were friends).
Did I miss something? I have been baking sourdough for years, but I’d love to try this method. You said bake in conventional oven at 285F for 20 min with steam, then ??? Remove water (steam) and cook for HOW LONG ( I assume another 20 min???) at what temp??? Same 285F or lower? If it’s in the video, and I missed it, sorry...
No, it's: 485 F for 20-25 min, then remove steam tray and lower to 430 F for another 15-20 min until it's as brown as you like. I will go into these steps in detail in my sourdough beginner's video.
@@TrueFoodTV Beautiful, thanks. True class among TH-camrs- beautiful, informative, funny video, that one viewer (me) wants more info on, and you reply and answer my question. Keep it up!
@@TrueFoodTV At 15:50 you said you dial the temperature down from 250 C to 150 C as soon as you place the bread in the oven. I'm a bit confused at how drastic this is. Is it because your Rofco oven retains the heat so well that it's the best way to get a fast reduction in heat? I would really like to know what the temperatures is when you remove the steam. Do you put it back up to 220 C for the remaining dry bake?
@@Puckerization I also confused. "485 F for 20-25 min, then remove steam tray and lower to 430 F for another 15-20 min" seems to be the answer. Final part of baking is not clear to me.
Hi, great set of videos. I love your presentation style! In this video you mention that you might add a short video about ‘dispersion of inclusions’. Have you done this and,if not, could you please? It is one thing I struggle with at things like pumpkin seeds tend to cut the dough if put in at the start. Thanks!
I made today this king (with seeds), and it was one of the most satisfying moments in my life. Actually, making the good bread is all about of set of crucial theoretical information (glutens, yeast, vapor effect etc.) And you explained those factors very well! 🤘🏼
The bannetons / proofing baskets have linen liners. I lightly flour them and find they're quite easy to work with in terms of getting the dough out. They came with the liners. (Yay for a fellow einkorn lover!)
That's crazy! All your tutorials/videos are so educational and informative! I have enjoyed all the little things ( and big things) life offers because of your influence! Thank you Nicole!🥰
Hi Nicole, first time on your page and I loved it! I wish I could attach my Sourdough bread I baked yesterday, for you to see it. Aside from the ingredients you listed, I added 1 tsp dry malt powder and 1 tbsp sugar cane molasses and it tasted amazing. I left it in the fridge overnight, as you had mentioned and indeed the flavour is fantastic. Greetings from Puerto Rico.
When baking with a conventional oven (with pizza stone or dutch oven), would you still turn down temp down to 150C (300F)? I've done that for 3 bakes now and I don't get good crust development. @Apricus ' idea to turn down to 425F seems like a more reasonable temp to drop to. I'd preheat to 485F in either scenario.
Thank you, I've only made about 6 loaves in this wonderful hobby and with your help I got the best results so far. Maybe you are someone can answer this question. I followed the recipe to the tee but after I put the dough in the fridge I get almost no rise after 14 hrs. It is on the top shelf about 40 degrees. Thank you.
I love your video and watch it numerous times. I want to ask you about your temperature for baking I get 485° to warm up the oven and pan, and then you said drop it down to 150 Celsius which is about 300° f which I thought was a huge drop. So wondered what the benefits of that are? I have a dutch oven and spray the inside of it and have tried ice cubes inside to increase the steam but I usually get a hard crust and a few times I've achieved a decent oven spring. I'm striving for that perfect crust, light and crispy with ear and blisters. Does dropping the temperature down 300° f, help create either of those oven spring, quest or better crumb?
Yeah I was confused as well, but I saw she reponded with : TRUE FOOD TV TRUE FOOD TV 9 months ago For a dutch oven inside a conventional oven, I do: 485 for 25 min covered, take lid off and bake approx 15 min more at 430
Thank you for this, I’ve been watching your videos and after years of making sourdough , using your technique and tips help me certainly have a much better result! Thank you thank you!🙏
I have only tried einkorn once, I think it was my first ever loaf that I made and it wasnt good. Now that Im a year in, I'm going to try it again with this recipe. Thank you!!
I'm new to sourdough starter and last night I thought adding a bit of honey would be a good thing and I think I killed it. No bubbles this morning :-(. discarded it...started a new one again.
Great video! Peppering in random facts was awesome, but made it a little tough to get the key bread baking details for this recipe. Bread turns out yummy!
Thank you for your excellent information… I’m just beginning my bread journey. My amazing children gifted me a Komo Classic mill for Mother’s Day ❤️ I’m so happy to see you using the same mill!! I have a couple questions please, what do you mean by “strong white bread flour”? Also could you explain how to season the cloth in the banneton baskets & do you launder them .. ever?? Thanks so much!
I would love to have different types of wheat available here.... well, I guess I will just have to use the 30 types of native corn I may grow, and invent something of a weird sourdough corn bread!
Hello.. Thanks for your accurate description.. If I don't want to put the dough in the fridge and I want to bake on the same day.. what temperature is required for the kitchen and how many fermentation hours?
Hello, This tutorial is so helpful! Thank you! If I sign up for your online class, will I be able to download your videos so I can view them again later?
Yes, Paul, you can! However, why I don't add salt this way is that you never know how your dough is going to absorb the water. Sometimes, it doesn't "want" all the water and you have to adjust. If you don't end up using all the water, you don't know precisely how much salt the dough has received. Make sense?
Hi Nicole, while watching your sour dough series only one thing came to my mind......You are 'Sour dough Doctor'. So many intricacies and so many variables. Wow!. I have been cooking Indian dishes for many years now and by default we adjust to the variables as learnt from Mom. Still do😊. Always love watching your videos. Take care
sorry, I'm just a guy with an oven and a spatula. this lady coming out with the special bread oven and the bamboo grain mill, leaving me like wtf am I watching?
Yes, she has the high-end stuff. Those ovens are backordered forever, so we simple people are safe! The kneading technique and the late addition of salt and water are useable by anyone with a bowl and oven. The results are wonderful and can be pretty much achieved with a pizza stone and some ice cubes in a metal pan in the bottom of the conventional oven. A dutch oven works really well also for the first half of the bake.
Nicole, thank you! I'm loving your your bread videos and all the information. I've been baking since 2020 as well. What strong white flour are you using? What kind of oil is on the plastic and what do you put your freezer bread in? How do you store it?. Thank you again
👉 *Unlock the secrets to making consistently great sourdough, no matter your level:* courses.truefood.tv/courses/make-great-sourdough
Will you be adding more classes on your paid courses? Like how to using discard for baking, making sourdough with different types of flour, and other sourdough receipes.
18:28 😢😮 18:28 😂
Friday night - Make the Levain: Mix together 25g starter, 100g flour, 100g water.
Saturday - Make the Dough: Mix above levain, 650g water, 750g bread flour, 250g whole wheat flour. Rest for 30 mins.
Autolyse (gives better texture & rise) - Incorporate 20g salt and 50g water into the dough by sprinkling it in batches, pinching after each incorporation. Use as much water as necessary to incorporate the salt. You may not require all the water.
Bulk Fermentation - Slap the dough on the counter, pull it back towards you and fold. Turn the dough and repeat process for 6 mins. Strengthens the dough. Place in a bowl, cover with a towel and rest for 30 mins.
Do 4 stretch and Folds (North/South/East/West). Rest for 30 mins. Do a windowpane test and if necessary, continue Stretch & Fold / Windowpane test. Place on the counter for the dough to rise. It is done when the dough forms a light skin and is giggly (gas is trapped inside)
Sprinkle a little flour on the counter and do a Tri-fold to preshape. Cover the dough with the bowl (bowl turned upside down) and let the dough rest on the counter for 20 mins.
Shape the dough into a boule or oval. Cover and rest for 15 mins. Lightly oil some cling film (can use shower cap) and cover the bowl, set on the counter for 1 hour and then place in the fridge overnight.
Place the dutch oven in the oven and switch oven on to preheat. Take the dough out of the fridge, transfer the dough on a sheet of parchment paper and score at a 45deg angle. Lift the parchment paper to transfer the dough into the hot dutch oven. Place the lid on top and place it on the center rack of the oven. Turn the temperature down to 425 F (220 C). And bake with the lid on for 40 minutes. Take the lid off and if you would like a bit more color on the crust, bake it for 5-15 more minutes with the lid off.
Cool the loaf for a minimum of 2 hours or overnight before slicing. Do not cut when hot.
Thank you!
Yeah, thank you!!
Omg thanks. I didn't even see a spot where she said the bake times so I had popped my bread in the oven and was trying to find it in this HUGE video. 🙏
Mum
Love u 💓
This video is amazing. I've made a few loafs now with mixed results. Added your methods to my checklist in notes and the results were amazing. Thank you!
In 2023, with the seemingly exponential growth of content being pumped out on various platforms, finding good content is a challenge. However, after watching a bit past 6:58 into your video, I can say that you are easily among my favorite content creators. Informative and easy to understand, no annoying transitions or distractingly loud music. Thank you!
EDIT: also genuinely hilarious, caught me off guard a couple times
I am always amazed at how many different approaches exist to making sourdough bread. I always learn something new. I have never seen letting the bread rest in the banneton after shaping and then apply a final stitching technique. Thanks so much for sharing. I’m going to give this a try on my next bake!
You're right! There are so many styles/techniques out there. Hope the stitching works for you!
So I cut this recipe perfectly in half. I only slap and fold for 3 minutes, but then I do 4 stretch and folds, 30 minutes apart. I've done this twice now and my loaves come out absolutely perfect.
I'm in Southern California near the coast and for me and my oven, I use a dutch oven inside preheated to 450 degrees F. I put the loaf on parchment, score pretty deeply in one cross cut, gently lifting the ear flap a bit with the lame. I lower the loaf in using the parchment, then carefully along the outside of the parchment put in 3 ice maker made ice cubes, then immediately put on the lid and bake for 20 minutes, covered. Then take off the lid and bake another 20 minutes at the same temperature.
I get the fullest, most beautiful oven spring and a perfectly toasted ear across the entire loaf. It's almost foolproof at this point.
I'm now confident enough to begin add-ins and maybe even play around with some more decorative scoring. I've been baking sourdough for about 3 years now, and this recipe and method has been the most foolproof and this video provides a great deal of information.
th-cam.com/video/GQ8UQRdIiT0/w-d-xo.html
Doesn't the melted ice cubes make the bread soggy? I've tried spraying a little water on top of the bread before I put it in and it didn't spring right but I'm sure there were other factors involved too.
@@1159Ironman No, it does not at all make the bread soggy.
How long did you leave it for bulk fermentation? After slap-fold and stretching I left it for bulk fermentation for about 3h. I also did half the recipe, but my bread seemed overproved and didn't rise much after night in the fridge.
@@AlenaUnet so I don't really leave it for bulk fermentation. That just sort of happens naturally while waiting in between the stretch and folds.
I'm so glad you talked about baking the dough right out of the refrigerator. When I started baking sourdough I used to have this doubt but no video or article covered that I had to learn the hard way! Amazing video ❤️
I've been baking decent sourdough bread for about 2 months now. Your method doesn't seem to be too different than what I've been doing so far...I don't know what it is with it, but...following your recommendations, the bread is turning out just amazing! I am getting great oven spring and a huge ear each time! Thank you for making this video!
I'm so glad it's working for you!
This is the most thorough explanation I’ve heard/seen. Thank you.
Scoring at the proper angle changed my bread so much. So simple but mattered so much!!
Omg you're explaining things I have wanted to be explained better in lots of other videos I've watched. Thank you.
Incredibly helpful and so exciting to see those beautiful loaves. I’m making some right now and normally I do it in a ditch oven but now I’m tempted to use my pizza stone with a bowl of water steam
Hats off to you, for explaining in detail, i have never seen such video, that makes you understand in depth.Thank you so much.
I can’t believe how excited I was to see the result when you cut the bread at the end. Beautiful. Now I’m hungry 😋
Excellent crumb structure! Air holes are big and evenly distributed. You are a master!
Thanks for the video, I followed your recipe for a double loaf to the T, I bought a scale, and a Dutch oven, The rise of the loaf with baked was unbelievable and the crumb I think you said that was the gaps are a little holes in the bread was outstanding and using 25% whole wheat really made it taste better I am just so thankful for that we appreciate the money to send you a couple pictures but of course I don’t think I can do it from here thank you very much much.
Thanks!
I've watched so many of these "how-to "videos. I'm glad I clicked on yours now! So informative! Thank You!
So glad it was helpful!
Sometimes I wonder how much any of this matters. I've made poor sourdoughs doing everything perfectly with the right temp and I've made perfect doughs doing everything rushed and "incorrectly".
This is very true.
Just stick to what works for you.
I think all of these videos about how to make perfect loaves are done in their consistent conditions. I have made so many loaves incorrectly that tasted fantastic. I’ve learned to just roll with it and get out the butter and honey.
I am so glad I found you. This video was so helpful! Finally I made the best 🍞 ever. 🎉
I think it has to do with a combined knowledge of science and heart.
Thank you for this tutorial after 20 failed loaf attempts. I was able to bake 2 loafs of bread that came out almost perfect and my family enjoyed. Thank you.
Im with you... several thousand grams of flour later and I finally made two decent loafs. My only issue is I am not getting the rise out of the fridge cold fermenting. They certainly do not look fully proofed but smaller and denser. Any advice would be great.
This channel is amazing. You truly are a Pro! content and quality is virtually unmatched on TH-cam. Keep it up.
Ive watched dozens of tutorials on making sourdough bread and Ive had some successes and just recently a big flop. Your video is so informative that now I know how to avoid some of the mistakes I’ve made. Baking is a science and you teach the science behind it. Thank you for going in depth without being boring. Snarky twin is hilarious!
Followed everything you said and my beautiful bread just came out of the oven! Perfect loaves! Thank you!
I finally figured it out. I wasn’t feeding my starter enough. I just made a beautiful loaf of sourdough bread complete with a gorgeous oven spring and a full crisp ear. 😁
Thank you again for all of your videos. 🥰
Great job!
I would love to see your "beginner's video"-- on sourdough baking in a conventional oven. Any idea when you might get around to it?
I followed this recipe as best I could with a basic kitchen. Only fancy tool was a quarter inch baking steel. Underneath that was a cast-iron full of boiling water during the whole bake. Came out awesome!
I would like to see the beginners video without so much extra commentary.
@@Lemonarmpits th-cam.com/video/GQ8UQRdIiT0/w-d-xo.html
@@weaponson3-158did you grind your own flour?
This was a beautiful recipe. I made it. I used half for a batard and the other half for 4 baguettes. Very delicious.
I really love how traditional tasty sourdoughbread has spread again to all parts of the world
My pleasure!
@@TrueFoodTV When I sow your videos i was so excited. You are knowledgable I like very much your style. The hope you can bake and send me two of the sourdougj bread I live in Trinidad. I am going to try making rhem.
I've been making sourdough bread for 2 years now using tips I've gathered from a wide variety of videos. Your video is one of the most helpful I've found and your methods significantly added to my success. I never was able to score the dough without the blade dragging. Doing this on cold, proofed dough was excellent. Also, baking the proofed dough that rose in Dutch ovens right out of the fridge was perfect. I've been grinding whole grains in a VitaMix. It comes out a bit coarser than I'd like, but it's still pretty good. I was doing 40% whole grain with 80% hydration. Switching to 25% whole grain and 73% hydration resulted in a better rise. Would you consider increasing the percentage whole grain at all? I tried the spelt and einkorn flour as whole grains and it was a great taste. My baking temps were: 475F for 20 min covered, 450F for 15 min covered, and 450F for 8 min uncovered, which was great. Thank you for such informative videos.
VitaMix! I'm going to give that a try on my next bake. Thank you for the tip and happy baking
After watching so many other sourdough tutorial videos and baking a ton of bricks, this one fills in a lot of gaps and answers looming questions. Definitely a skill that is mastered by few.
I am so glad I discovered your channel! Part of my healing after a divorce has been bread baking and I really wanted to learn to make sourdough. My starter is almost ready! It is going to be a delicious New Year!
This cheers my heart. Happy baking!
Your videos kept me sane in this pandemic.
Thank you Nicole 😊
I'm so glad! Hope you're holding up alright!
@@TrueFoodTV Yes😊
I followed this recipe as best I could, and had many “aha!” Moments throughout. Thank you!!!!!
th-cam.com/video/GQ8UQRdIiT0/w-d-xo.html
You were right! I substituted 40 percent of my very basic weat flour with whole grain eincorn flour. I use a glass caserole with a lid for the fermentation. The aroma of the unbaked bread was pretty sweet, and once it was in the oven- pure heaven! I didnt know what i was missing until now! I had to put the loaves in a bag to travel outside of town. The whole buss was smelling of baked goods! Everybody was turning their head to find the source! And the taste....pure heaven! I sliced it and then toasted it on a wooden stove, then we used it as a snack along side a tomato-chickpea salad...didn't make it to the main course, soo delicios! Thank you!
So glad to hear this!!! I know that gorgeous fragrant well -- well done!
@@TrueFoodTV Thank you! Your instructions are awsome ( and fun)! Day and the bread is jsut as awsome. My greatgrandmother used sunday to bake the bread for the whole week and they never ate fresh ones- they used the last one from the previous week. Its a big tradition that fell in favor of east. Still lives on and will continue to grow. Have a nice day!
absolutely in my opinion the best content out on baking sourdough.
That was amaziiiiiiing!!!!!! 💖💖💖
Loved every minute of it! I learned so much thank you for this it was so fun and you're voice is so soothing I could listen to you for hours 🤗
Fantastic work!
You are so welcome!
Holy cow! This is the best bread baking video I have ever seen. It answers so many questions and makes me feel confidant that I can make really good bread. I was making 'meh' bread before. It was good but this is going to be great!
So glad it was helpful! I answer even more questions, and go even deeper, in my course, How to Make Great Sourdough Bread: courses.truefood.tv/
Great videos, you make it look so easy and satisfying 😂 your tips and methods are gold, thank you for sharing your talent.
You make great vids thank you, I built me an earthen oven about a year ago and have baked normal dough and sour dough regularly, Ive learnt so much and am still learning. Kind regards from South Africa.
Sounds like you're making delicious bread. Cheers!
Wow! Great tutorial! I learned a lot! I can tell with all your videos that you're truly excited and enthusiastic to tell the viewers about the topic
Thanks, Ezra!
I love these videos! They are packed with scientific facts and technical tricks. Plus the production is superb.
Thank you so very much!
Still looking forward to the beginner tutorial video on sourdough bread! :)
This video is complicated for beginners, there is no enjoyment of making this type of bread if we do it with all these measurements and temperatures, i don't think that people in the past used to make bread in this way.
(My personal opinion)
Note : I know my english is bad
I agree! I want to see the beginner video as well
th-cam.com/video/GQ8UQRdIiT0/w-d-xo.html
You have a wonderful clear and concise explanation. Very enjoyable! Thank you 😉
Hi Nicole , I did the bread with Kefir milk was great taste, by the way I hope you talk about kefir milk which also true food .
By far the best sourdough video. Thank you
Hi Nicole, great video thanks! I have been baking sourdough at home for a couple of years. I am really interested in baking the best 80 to 100% wholemeal sourdough I can, so would love to see a demonstration from you making and explaining the pitfalls of wholemeal sourdough bread making at home. Again many thanks for your very helpful video.
Like many others - I truly LOVE LOVE LOVE your VDO - watched it many times - and have learnt so much!!! Thank you!!! I do have a few questions. (1) After adding the Salt & Water - should we do the Slap & Fold on bench right away or not? (2) I use a Dutch Oven -- will spraying/wetting the loaf and/or adding ice cubes inside the Dutch oven help increase the steam - thus improving the overall bake and oven spring? (3) Final shape of loaf and into basket - oil plastic wrap and put on top of loaf (which will actually become the bottom of the loaf) - how come when you turn the dough onto the baking sheet, the yellow oil stain was on top? - did you oil the entire loaf before putting into the basket? - I didn't see you using any flour on the loafs before you put them into the basket nor did I see any residue on the loafs at all --- and the dough didn't stick to the basket lining. How did you do that?!
I made a loaf following your method last Sunday. I only put it in the fridge for 2 hours instead of overnight - couldn't wait to see the results! - it came out PERFECT!!!! Wish we could post photos here to show you how beautiful it was!!! Thank you again for all the tips -- you are the BEST - and like many of us here - I have watched 100's of how-to-vdo's!!!
Hi Virginia! Congratulations on your perfect loaf! I'm over the moon for you. Wish I could see it! (Are you part of my Facebook page? Search for True Food TV or How Does it Grow? You can post there.) Here are your answers: 1. Yes, go right into the slap/fold. 2. Spraying a fine mist of water on the dough is a great idea. 3. No, I didn't oil the whole loaf. I sprinkle a very fine amount of flour into the basket liner (however, my liners are quite "seasoned" by now, so if I forgot to do this, they'd likely not stick). You know, you're right about the stain -- it doesn't make sense, does it? I suppose the stain is coming from the liner itself.... hmmmmm... Either way, it doesn't affect the bread once it's cooked.
Great series and a compliment to your garden work. I do a batch of dough at beginning of week and then retard in the fridge, baking a new loaf each day. The change in each loaf through the week is really interesting - later ones are very tangy! Local (Spanish) bread is pretty bland so doing your own is a must. Sourdough is a mystery to the locals, but they love the end result! Keep up the great work and a robust throw and fold!!
That's such a cool idea, Matt! I never thought to do that. Would be a fun experiment. I remember from my time living in Spain (many, many years ago), that tasty bread just was not to be found (even in Madrid then!). Glad you've taken it into your hands. ;)
So clear and concise compared to the myriad sourdough tutorials I've binged on lately.
th-cam.com/video/GQ8UQRdIiT0/w-d-xo.html
I just discovered your channel and LOVE it. You have the perfect personality for this!
Bring on more sourdough and baking, please. LOVING the food info and tours.
FYI, a useful bit of info would be sourcing whole grains, esp. organic. Pleasant Hill is great, but only sells in bulk. I got my Komo from them (unfortunately before you and I were friends).
❤❤❤🎉🎉 I baked them today, it’s magnificent 🎉🎉 thank you for your VDO, THE BEST!!!
Did I miss something? I have been baking sourdough for years, but I’d love to try this method. You said bake in conventional oven at 285F for 20 min with steam, then ??? Remove water (steam) and cook for HOW LONG ( I assume another 20 min???) at what temp??? Same 285F or lower? If it’s in the video, and I missed it, sorry...
No, it's: 485 F for 20-25 min, then remove steam tray and lower to 430 F for another 15-20 min until it's as brown as you like. I will go into these steps in detail in my sourdough beginner's video.
@@TrueFoodTV Beautiful, thanks. True class among TH-camrs- beautiful, informative, funny video, that one viewer (me) wants more info on, and you reply and answer my question. Keep it up!
@@TrueFoodTV At 15:50 you said you dial the temperature down from 250 C to 150 C as soon as you place the bread in the oven. I'm a bit confused at how drastic this is. Is it because your Rofco oven retains the heat so well that it's the best way to get a fast reduction in heat? I would really like to know what the temperatures is when you remove the steam. Do you put it back up to 220 C for the remaining dry bake?
@@Puckerization I also confused. "485 F for 20-25 min, then remove steam tray and lower to 430 F for another 15-20 min" seems to be the answer. Final part of baking is not clear to me.
*See my NEW beginners course: **courses.truefood.tv/courses/make-great-sourdough* 😉
This is the best recipe I have ever used thank you so much for also going in depth to the reasoning behind your methods!
Just need an outdoor wood oven now for summer pizza and bread..and cooking options if there’s no electricity
TRUE! Outdoor pizza oven would rock!
Watch Townsends on TH-cam. He shows you how to make an earthen-oven. I’m guessing that is what you’re calling a pizza oven.
Hi, great set of videos. I love your presentation style! In this video you mention that you might add a short video about ‘dispersion of inclusions’. Have you done this and,if not, could you please? It is one thing I struggle with at things like pumpkin seeds tend to cut the dough if put in at the start. Thanks!
Exactly right on. Finally Scored. I always wanted to say that
Such superb directions, and a delicious recipe! I highly recommend this video and the recipe that goes along with it!
I can't wait to see the ancient grain video so excited 😄😄
I made today this king (with seeds), and it was one of the most satisfying moments in my life. Actually, making the good bread is all about of set of crucial theoretical information (glutens, yeast, vapor effect etc.) And you explained those factors very well! 🤘🏼
FANTASTIC! I grind my own flour from einkorn wheat berries too! Are those cloth inserts in your breast pans/baskets?
The bannetons / proofing baskets have linen liners. I lightly flour them and find they're quite easy to work with in terms of getting the dough out. They came with the liners. (Yay for a fellow einkorn lover!)
This is so well done! Thank you. Making the bread as we speak.
That's crazy! All your tutorials/videos are so educational and informative! I have enjoyed all the little things ( and big things) life offers because of your influence! Thank you Nicole!🥰
Hi Nicole, first time on your page and I loved it! I wish I could attach my Sourdough bread I baked yesterday, for you to see it. Aside from the ingredients you listed, I added 1 tsp dry malt powder and 1 tbsp sugar cane molasses and it tasted amazing. I left it in the fridge overnight, as you had mentioned and indeed the flavour is fantastic. Greetings from Puerto Rico.
Hello, Frank! I'm so glad the recipe/formula worked for you! I sometimes add malt powder too. Enjoy that delicious bread!
Vow! Nicole :) Love to see sourdough from you :)
When baking with a conventional oven (with pizza stone or dutch oven), would you still turn down temp down to 150C (300F)? I've done that for 3 bakes now and I don't get good crust development. @Apricus ' idea to turn down to 425F seems like a more reasonable temp to drop to. I'd preheat to 485F in either scenario.
I've got you covered (with specific details) on pizza stones and dutch ovens: th-cam.com/video/GQ8UQRdIiT0/w-d-xo.html
Thank you for sharing Nicole XXX
Hi Nicole. Love your posts. I've learnt a lot watching you.
Tell me, where can I purchase the grain grinder / miller shown "?
bit.ly/3h3fikS (more links in the description)
Thank you, I've only made about 6 loaves in this wonderful hobby and with your help I got the best results so far. Maybe you are someone can answer this question. I followed the recipe to the tee but after I put the dough in the fridge I get almost no rise after 14 hrs. It is on the top shelf about 40 degrees. Thank you.
th-cam.com/video/GQ8UQRdIiT0/w-d-xo.html
Nicole, you are an amazing teacher! Your video was so clear and concise. Thank you so much!
This is a great video but would be SOOOOOOO helpful to see the instructions written out too :-)
me too
th-cam.com/video/GQ8UQRdIiT0/w-d-xo.html
Thank you for the specified details ❤ can you please explain the process using the mixer
It is science of Sourdough. I'm so focus!
Finally! A video I come across that is easier for me to understand! Yayy
Can I use equal ratio for the starter? How much?
It would be awesome if there was a link to a printable recipe.
Check out "bread calculator" by Foodgeek!
Omg do you even know how many 999999999s I’ve been seeing these past 2 days 😱😱😱insane
👉 *It's in my beginners course, now live: **courses.truefood.tv/courses/make-great-sourdough*
My goodness!!! One video and I'm subscribing to keep learning. That was beautiful. Thank you for all the tips!!! Cheers from Italy
Awesome! Thank you!
Nailed it ! 👌
I love your video and watch it numerous times. I want to ask you about your temperature for baking I get 485° to warm up the oven and pan, and then you said drop it down to 150 Celsius which is about 300° f which I thought was a huge drop. So wondered what the benefits of that are? I have a dutch oven and spray the inside of it and have tried ice cubes inside to increase the steam but I usually get a hard crust and a few times I've achieved a decent oven spring. I'm striving for that perfect crust, light and crispy with ear and blisters. Does dropping the temperature down 300° f, help create either of those oven spring, quest or better crumb?
Yeah I was confused as well, but I saw she reponded with : TRUE FOOD TV
TRUE FOOD TV
9 months ago
For a dutch oven inside a conventional oven, I do: 485 for 25 min covered, take lid off and bake approx 15 min more at 430
th-cam.com/video/GQ8UQRdIiT0/w-d-xo.html
The secret behind the delicious baking is serving your hands.
Thank you for this, I’ve been watching your videos and after years of making sourdough , using your technique and tips help me certainly have a much better result! Thank you thank you!🙏
Wonderful! You're so welcome!
I would love a text recipe so I can read as I bake. I'm recovering from a concussion and watching screens is difficult. Thank you!
👉 Yes, this is included in my beginners course, now live: courses.truefood.tv/courses/make-great-sourdough
I have only tried einkorn once, I think it was my first ever loaf that I made and it wasnt good. Now that Im a year in, I'm going to try it again with this recipe. Thank you!!
I'm new to sourdough starter and last night I thought adding a bit of honey would be a good thing and I think I killed it. No bubbles this morning :-(. discarded it...started a new one again.
be kind watch this video helps you make starter from the first step
How To Make Sourdough Bread Masterclass by Patrick Ryan
@@88NiceGuyLondon88 I will! Thank you!
Did you see my video on making a sourdough starter with grapes?
@@TrueFoodTV wait what??
Gotta go search for it 🍇
I just found your channel. Just tremendous content. Thank you as I start my bread baking journey.
I'd love to see that chocolate sourdough starter video u were talking about😉
I've made Foodgeek's chocolate sourdough bread and it's to die for.
Great video! Peppering in random facts was awesome, but made it a little tough to get the key bread baking details for this recipe. Bread turns out yummy!
I’ll be back for the beginner video 😬☺️
I gotcha, Taylor! It'll be much more straightforward ;)
Me too.
It's finally here - my NEW beginners course (also includes e-book): courses.truefood.tv/courses/make-great-sourdough
Any tips for baking with 100% fresh milled flower? Thanks.
Yas.... Finally! The "evil twin" is back 🤣
She's baaaaaaack
They do look a lot alike.
@@benjaminbrewer2569 Just a coinkydink.
How to make starter
I started milling my grains in February 2024. Definitely a game changer! A learning curve, but better tasting and healthier!
sourdough mania from anita šumer..great book
Thank you for your excellent information… I’m just beginning my bread journey. My amazing children gifted me a Komo Classic mill for Mother’s Day ❤️
I’m so happy to see you using the same mill!! I have a couple questions please, what do you mean by “strong white bread flour”? Also could you explain how to season the cloth in the banneton baskets & do you launder them .. ever?? Thanks so much!
I would love to have different types of wheat available here.... well, I guess I will just have to use the 30 types of native corn I may grow, and invent something of a weird sourdough corn bread!
Oh man, sign me up for sourdough corn bread!!
Great video thank you. What temperature should I turn my oven down to once I take the lid off my Dutch oven?
For a dutch oven inside a conventional oven, I do: 485 for 25 min covered, take lid off and bake approx 15 min more at 430
Hello.. Thanks for your accurate description.. If I don't want to put the dough in the fridge and I want to bake on the same day.. what temperature is required for the kitchen and how many fermentation hours?
Your voice so lovely❤❤
Hello,
This tutorial is so helpful! Thank you!
If I sign up for your online class, will I be able to download your videos so I can view them again later?
My mom never makes bread on a rainy day because is doesn’t rise as well.
For the bassinage could you not add the salt to the remaining water to dissolve then add that solution to the dough?
Yes, Paul, you can! However, why I don't add salt this way is that you never know how your dough is going to absorb the water. Sometimes, it doesn't "want" all the water and you have to adjust. If you don't end up using all the water, you don't know precisely how much salt the dough has received. Make sense?
I will pay you $20 for a loaf! I need to try it 🤤
Aw, if you were my neighbor, you'd get it for free. I'm always giving bread away! ;)
@@TrueFoodTV I also live in South Jersey...do you ship 😬😆
th-cam.com/video/GQ8UQRdIiT0/w-d-xo.html
@@TrueFoodTV I live in Brigantine…we’re practically neighbors!
Hi Nicole, while watching your sour dough series only one thing came to my mind......You are 'Sour dough Doctor'.
So many intricacies and so many variables. Wow!. I have been cooking Indian dishes for many years now and by default we adjust to the variables as learnt from Mom. Still do😊. Always love watching your videos. Take care
That's such a lovely way to cook! Cheers!
sorry, I'm just a guy with an oven and a spatula. this lady coming out with the special bread oven and the bamboo grain mill, leaving me like wtf am I watching?
Yes, she has the high-end stuff. Those ovens are backordered forever, so we simple people are safe!
The kneading technique and the late addition of salt and water are useable by anyone with a bowl and oven.
The results are wonderful and can be pretty much achieved with a pizza stone and some ice cubes in a metal pan in the bottom of the conventional oven. A dutch oven works really well also for the first half of the bake.
Nicole, thank you! I'm loving your your bread videos and all the information. I've been baking since 2020 as well. What strong white flour are you using? What kind of oil is on the plastic and what do you put your freezer bread in? How do you store it?. Thank you again