In upcoming videos, I'll include Fahrenheit temperatures alongside Celsius. As a preliminary reference: -24°C converts to approximately 75.2°F -25°C equates to roughly 77°F -26°C equates to roughly 78.8°F In my upcoming video, I'll be baking 12 sourdough loaves in the oven. Among them, four will undergo bulk fermentation until they reach a 40% rise, another four will ferment to 50%, and the remaining four will be fermented to 75%, all at a controlled temperature of 25 degrees Celsius. They'll all be baked simultaneously in my rm2020 stone oven for accurate results, and I'll capture crumb shots after they've cooled down.
@mrsheckard
2 ай бұрын
Very nice! Thank you! Just ordered one!
@urbantreats_sydney
2 ай бұрын
Nice! It's definitely helps!
@rachelsfoodventures54
4 ай бұрын
At what point in the dough process are you taking the aliquot? Right after you're done mixing the dough, or after it's rested a bit? That jar looks super neat!
@urbantreats_sydney
4 ай бұрын
I'm taking the aliquot sample when I take the dough from the mixer to the bulk ferment tubs, probably 10 minutes after adding the salt. I love this jar, the small diameter and tall height is the key, easier to read and judge
@curtissmith2133
Ай бұрын
Do you consider the % rise in the aliquot jar to be the same as the bulk dough since the sample in the aliquot jar is not being subjected to the degassing from the stretch and folds?
@urbantreats_sydney
Ай бұрын
Because most of the stretch and folds are done early in the bulk ferment before the dough has risen too much, 2 hours or so, I find it pretty accurate. The dough isn't touched much in the last 70% of the bulk
@curtissmith2133
Ай бұрын
Thanks for quick reply. One more question, I’m having trouble with time/temp concept when retarding overnight. It looks like you put your loaves into fridge at 24c/75f after a 30-40% bulk rise. Do you let your loaves sit out at room temp at all before the fridge? And do you visually notice significant rise when they come out of fridge? Math says that you have 60-70% more to go after final shape, right? Seems like you should see significant rise by next day.
@urbantreats_sydney
Ай бұрын
@curtissmith2133 I placed them straight in the fridge and they will probably rise about 10% in the fridge before they cool down and they stop rising. You don't need to have the dough double in size, in fact anything over 60% will be over proofed in my experience
@melissavankasteren3057
2 ай бұрын
Do you cover the loaves in the fridge? I find mine dry out
@urbantreats_sydney
2 ай бұрын
My fridge doesn't have fans so I don't need to cover them, but in other fridges depending on the fan layout I have too
@qhoward3284
3 ай бұрын
Sick vid and channel.. I cover my loaves in the fridge overnight do u have any experience with you’re loaves drying out if u leave them uncovered?? I’d love to switch to uncovered the way you’re doing it
@urbantreats_sydney
3 ай бұрын
Thanks mate much appreciated! In my residential fridge I cover because the fridge had this airflow system that dried out the dough. In my current fridge, which a cheap commercial one (polar) I don't need to cover as the airflow is only from the top and not very strong. But having said that even the airflow in my residential fridge wasn't that bad that I needed to cover all time. I covered mostly to stop the sourdough absorbing the odours of the other food in my fridge.
@qhoward3284
3 ай бұрын
@@urbantreats_sydney great man thanks for the tips.. also in another video I heard you mention that if you were mixing by hand and not in your mixer you would do more stretch and folds.. what would the benefits of doing this be??
@urbantreats_sydney
3 ай бұрын
The mixer does alot of gluten development but we finish with stretch and folds 2 or 3. When hand mixing we are doing this all by hand, so 4 to 6 is needed. I personally do stretch and folds 6 times every 30 minutes when hand mixing, which is rare these days now I use the mixer.
@qhoward3284
3 ай бұрын
@@urbantreats_sydney awesome learning a lot from watching you thanks for the replies
@urbantreats_sydney
3 ай бұрын
Thanks mate anytime
@melissavankasteren3057
2 ай бұрын
I ordered one of these using your link. Thankyou
@urbantreats_sydney
2 ай бұрын
They definitely worth it!
@scottsnodgrass4361
Ай бұрын
What a waste of money
@urbantreats_sydney
Ай бұрын
Thank you for sharing your thoughts! While it might not be for everyone, many bakers find tools like the aliquot jar helpful for precision and consistency in their baking process. Definitely not needed though
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