You are the only one who explained that making sourdough in hotter climates requires different timing and composition in the dough. Thanks! After 3-4 months of failing, I finally succeed :) By the way, I will give a starter to a German friend here in our small town because he also enjoys baking. Thanks!
@xNuvielle
3 жыл бұрын
"I'll give that ONE spritz of water" - goes on to spritz the hell out of this loaf :D
@the_bread_code
3 жыл бұрын
HAHAHAHA LOL
@eloisajose-baquet1413
3 жыл бұрын
ONe helluva spritz haha
@candywalker483
3 жыл бұрын
The more spritzing the more blisters. I spritz the hell out of mine and they are great. We are quick to criticize those whose 1st language isn’t English. I know that isn’t what you are driving at but hope it was a joke and not a criticism. I only speak English. 🥲
@lsieu
3 жыл бұрын
@@candywalker483 oh, I'm laughing with Henrick, he's so good natured and encouraging. I don't have a spritzer...yet...so I take a piece of paper towel that's but not dripping, and lightly drag it over my dough ball just before I bake it.
@gigalulmansur
3 жыл бұрын
@@lsieu you could also use like a baister or brush and brush water on
@NikMarRita
8 ай бұрын
Finally I find someone on KZitem who makes learning this process easier! I’ve watched hours of videos and then came across this channel and it’s starting to make sense!
@the_bread_code
3 жыл бұрын
Waterv is a very special kind of water. Sorry! Sometimes even after 2 times editing, I don't see the obvious haha. And it's 350g of bread flour and 50g of whole wheat flour. Overall 400g of flour. The 75% hydration I use is something you have to check with your flour, not every flour supports it. Then 8g of salt (2%). You can also go higher/lower in terms of salt. Here's also a sample time schedule: thursday: 10:00pm Mix ingredients friday: 9:30am Stretch and fold 10:30am Shape 12:30pm Bake (when finger poke test passes, optional 30 minute freezer to make scoring easier) -or- saturday: 10:30am bake (can also be earlier, or later) Hope that helps!
@TeakBoxxx3r
3 жыл бұрын
Wonderful video! Thanks! But I found that the music in the background was a bit annoying and made it harder to listen to you (I'm non-native speaker). Otherwise thanks for your work!
@ms.j5821
3 жыл бұрын
Lazy sourdough?! Love it! The Bread Code wisdom you share with the world is greatly appreciated. As one who adheres closely to your dough recipe(s) I wonder what you think about a sourdough with inclusions? Or perhaps enriched with milk or butter? I'm longing for your version of a honey oat sourdough loaf. I worry added ingredients may jeopardize my bread's rise.
@makavelilivesonwalla
3 жыл бұрын
Two questions my friend, 1. Can I use my sourdough straight out the fridge? 2. How long the bread need to rest after the final shape before baking?
@bybbah
3 жыл бұрын
I must watch again but did you not say less starter ,I dont have that liquid starter I'm in Ny in the bronx .the temp is about 80 degree.i want to do 80% hydration, anyway ,I will calculate then .but I need to watch again to better understand. Thank you.
@GiovanniNaufal
5 ай бұрын
I just got a batch of Molino Caputo Manitoba Oro based on one of your blog posts and I'm trying this method today! I found your channel this week and it's been the best thing for me, being based in Germany with content in English. Keep the great work!
@Therradican
2 ай бұрын
I worked with Engineers/ Scientists and I love the way they explained things like you do. Concisely, flow charts, Clearly, and most importantly they love what they do. Your sour dough bread making pass the test with super high score for me. Thank you. I think I will give you an A+ Now time to replicate what you did. Thank you.
@jacquelinemcdowall5369
3 жыл бұрын
I made an overnight one with 100g of starter 500g of strong bread flour 300g of water and 12g of sea salt. It didn’t double in size but i shaped it anyway and left it to proof in my kitchen which was 21degrees for 6 hours. It didn’t have an ear as good as yours but it tasted awesome! As it was 14 flour protein strong bread flour i will try more water next time. 😊
@deblawton6926
3 жыл бұрын
I made this loaf and used my mixer. It was beautiful and the crust so crisp. The crumb just how I like it. I will make this one all the time now.
@bsweet8839
3 жыл бұрын
Hi Deb. I'm thinking about using my mixer too how long did you mix your dough for?
@deblawton6926
3 жыл бұрын
@@bsweet8839 I have had mixed success with this loaf since but it was mixing for about 9 mins.
@ardianx.9598
Жыл бұрын
Hey Just wanted to thank you for your amazing videos. I really enjoy the way you teach. It'll surely improve my baking and sleep. No more late night dough managing thanks to you. Greetings from Switzerland
@xNuvielle
3 жыл бұрын
Was waiting for this ever since you teased it! Will definitely try with my next bake!
@michaell4235
3 жыл бұрын
Fantastic video and great insight about the additional dough strength with a fold before shaping. Thank you!
@blasphlamer
3 жыл бұрын
I started just baking bread in my Airfryer, they're very popular in Canada. It's just a convection oven with a small compartment, it is the perfect size for 600g loaf. The temperature control is great of course since it's so small and it's easy to stem you just pop an ice cube or two in the bottom.
@lilluu7
3 ай бұрын
I find this very interesting and would like to try. How long at what temperature would you beak your loaf?
@clarenewz
Жыл бұрын
Thank you!! Been trying to bake a decent load for years but never succeeded. This was exactly what I have been aiming for, thank you very much. I substituted rye flour in place of the whole wheat. I can't tell you how happy I am!!! 😊
@_J.F_
3 жыл бұрын
Nice! More or less what I have unknowingly been doing for many years but without the in depth background, so often with varying results particularly depending on summer/winter temperatures. I would be really nice, and valuable, if you added a sort of timeline to this kind of videos, giving us a rough idea of when you do what and preferably at what temperatures too.
@zeideerskine3462
3 жыл бұрын
That's how I have always done it. That means for the past 45 years. Try toasted onions and some rye in your dough. I am a hand kneader, though. Saves on gyms and helps with anger issues.
@the_bread_code
3 жыл бұрын
Very good reason to hand knead!
@lordjaashin
3 жыл бұрын
lol kneading is not punching bag technique. you have been kneading wrong all these years
@voidremoved
3 жыл бұрын
What about putting a whole onion in the dutch oven when baking a loaf? It would add lots of steam and flavor?? I almost tried this with a potato the other day but I forgot and just tossed the potato in the oven when I took the lid off half way. Or a cucumber if you know what I'm saying... Thats right I saw your cucumber Dr Doughlittle
@xd377
3 жыл бұрын
This video attracted many lazy people asking for an even easier explanation O.o
@the_bread_code
3 жыл бұрын
On it :-D
@voskramateska5056
3 жыл бұрын
You can woch he's video agean then all of yous can anastend He explained perfectly if all of you concentrate wot he says is pure sipole clear perfect explanation also cas woch agen on KZitem He make best best bred vith less work is clear explane to all of as All of yous have nice happy day 😃
@ginetteanderson4693
Ай бұрын
I'm going to try this!
@alexischavez3238
2 жыл бұрын
I recently accidentally made my starter more yogurt flavor cause I put it in a ziplock and had it frozen immediately after having fed, but I took it out to bring back and I forgot about it in the bag, leading to very delicious bread
@1b1uster
3 жыл бұрын
The sound effects of slicing the bread ... amazing! Sounds like a chainsaw. ;)
@superfoodsmoothies
3 жыл бұрын
How long did you machine knead for? I'm trying it tonight and ended up 10 mins in the machine and it still didn't have the window pane like yours. I was concerned any longer would be over kneading the dough. I then kneaded by hand for about 5 mins but it still doesn't reach the same stretchiness as your dough 🤔 anyway I wondered how long you kneaded your dough in the machine. Thanks for the great recipe! I'm excited to see the results 🤗
@Cristiano7007
3 жыл бұрын
I love flow charts :-) and my friend we are never lazy hahahahaha only busy in our world
@the_bread_code
3 жыл бұрын
😂 so true
@seisslion9009
3 жыл бұрын
It would be nice to have a video exlplaining the kneading in the begining
@the_bread_code
3 жыл бұрын
Yep. I linked it in the video. Check my channel for "dough strength" I have a few videos on the topic.
@seisslion9009
3 жыл бұрын
@@the_bread_code thanks you so much for all the information you shared :) I made it last night but sadly failed But I will try again
@the_bread_code
3 жыл бұрын
@@seisslion9009 what happened? Also drop by on our discord, other bakers are happy to help too!
@hashp
3 жыл бұрын
Really appreciate your videos. Danke!! Wish I would have found your channel when we were living in Hamburg back in 2017-2019. Missing the Franzbrötchen and well, Hamburg in general! Tschüß.
@voidremoved
3 жыл бұрын
If I could I would mail you a slice of my raisin loaf. I couldn't believe how sour it was. At first I thought I had added double salt but then realized its sour but it tastes like one of those extra sour candy. I got my regular bread loaves figured out too but they aren't really sour more like buttery and melt in my mouth. I never even want to put anything on my bread anymore it tastes so good on its own. Its getting too hot here though, Im going to try my next loaf in the pressure cooker instead of oven. Just when I was starting to appreciate a nice dark crust too
@joost-pimbalis9165
3 жыл бұрын
In pré-corona times I had a other recipe for lazy or busy people's. Mixing all ingredients by hand: 10% inoculation with starter from the fridge (0-2 days old) and up to 75% hydration. Building a bit strength but no kneading. Leave it overnight (8-9h, depending on roomtemperature) on the counter. Fridge (till evening up to 2 days), take it out, wait 15', shape, proof for 1h, bake. You can do a preshape before or during fridge time.
@luferreira9470
2 жыл бұрын
Muito bom, vou experimentar sua técnica neste fim de semana!
@nopenope1
3 жыл бұрын
damn that was awesome! I love the golden color and I also wish my bread would be so fluffy ☺ It's just a bit denser, I still do not have the proofing down (just over 50 bakes xD ) but it does taste good to fantastic, though. It's sometimes so unbeliveable how good a fresh sour dough bread can taste. Maybe, because you made it is part of it ;) German backeries still are "fames" but to be honest really good bread backeries are scares in my German region, too. ah, mean comment No. 123: buy new gloves :P
@kuasakudamedia8035
3 жыл бұрын
As a fellow engineer. Only channel answers all the question in my head. Subscribe
@paromanin
3 жыл бұрын
Was waiting for this lol
@sergy5337
3 жыл бұрын
I will surely give it a go very next bread making event. But ... with all those "Lazy" sourdough recipes I just can't stop wondering why we don't bake straight away after last shaping, when apparently we have the most dough strength. Providing we do shaping gently, just like in this video, why not to bake it straight away? What do a few hrs in the fridge after shaping do to help baking better bread?
@seisslion9009
3 жыл бұрын
Could you make a time list... To time the steps acurately
@the_bread_code
3 жыл бұрын
thursday: 10:00pm Mix ingredients friday: 9:30am Stretch and fold 10:30am Shape 12:30pm Bake --or-- saturday: 10:30am bake Hope that helps!
@sbaumann8810
3 жыл бұрын
I would have thought he was ill if he had not used the flow chart. 😆 jk Thanks for the recipe. Absolutely will try.
@the_bread_code
3 жыл бұрын
LOL
@nikki3879
3 жыл бұрын
I am in awe...
@kmactavi
3 жыл бұрын
This is essentially a pre-shape, right? I think some bakers (like Kristen) don't pre-shape because of the extended coil folds leading almost up to shaping, which mean the dough is always under some tension. Most other bakers who only do 3 sets usually pre-shape (like foodgeek).
@the_bread_code
3 жыл бұрын
Yep exactly. And the reason for it is the dough strength. As far as I can tell by this video, one of them might be enough :-D
@tabea2246
3 жыл бұрын
Ich liebe deinen Kanal!!!! Danke, danke danke!!!
@kleo588
2 жыл бұрын
Today I try my first sourdough bread following your instructions, wish me good luck 🤗 the next will be this lazy version, I am so excited. A question comes up, how about the acrylamid generation due to the high temperature on wheat products? I am somehow worried looking for more information. Weiter so, wirklich guter und informativer Kanal 👍
@vinaymieux
3 жыл бұрын
Any way to bake a Sourdough (I like 50%whole wheat and 50% AP) at 200°C (390F)?? My small home convection oven only goes till there. I haven't been able to get good rise at all.
@MickyELee
3 жыл бұрын
I love your videos. I hope you don't mind my pointing out some errors in your text. You said 350 g of bread flour, but the text showed 300 g, which then caused your liquid starter calculation to be off if you use total flour g = 350, not 400. Also, you said you used 8 g of salt, but the overhead text showed 9 g.
@the_bread_code
3 жыл бұрын
Sorry. My bad 😥. Sometimes I just don't see the obvious when doing the final editing 😅
@bsweet8839
3 жыл бұрын
@@the_bread_code Which grams of bread flour should we use? 300 or 350? Thank you in advance
@personkid21
3 жыл бұрын
The Chancellor of the sourdough!!!
@joesqudy
3 жыл бұрын
Great job!!💜
@mayyabie6108
3 жыл бұрын
I will definitely test this recipe. Will see if I can get same oven spring (never get it😕)
@weaponson3-158
2 жыл бұрын
From this video I learned that I bulk fermented my dough way too much. I let it double in size before shaping it. 12.7% protein
@micozoo
Жыл бұрын
love this thumbnail so much lol
@soniagriffin9692
Жыл бұрын
I am looking for a Crock pot bread..cause I don't have an oven. Do you know of such a recipe ?
@gwarski
3 жыл бұрын
Gluten tag, have you posted your flow chart for this recipe anywhere that I could download rather the having to keep reefing back to the video?
@the_bread_code
3 жыл бұрын
Great point :-). I took a note. I will post it on my blog :-). Please also check out our discord for a few more updates. Cheers!
@fajzulin
3 жыл бұрын
Gluten tag, that made my day lol 😂😂😂 ha ha
@reginag7911
11 ай бұрын
I can’t figure out why my crust is crisp out if the oven but softens as it cools. Any advice?
@craigcharlestone
3 жыл бұрын
Will try.
@ariesyeo5297
2 ай бұрын
Can I ask around 15mins of the video, you use rice flour or bread flour to do your dusting. Can you clarify please
@David-we3sb
3 жыл бұрын
Great video! Can you do a video using the cheapest all purpose flour you can get and make a great sourdough bread? I would love that, thanks from Arizona, US!
@jeffstrehlow2623
Жыл бұрын
He did one like that using a stiff starter. It has a higher yeast/bacteria ratio , so it's more likely to rise sufficiently before the protein breaks down.
@joesines7583
3 жыл бұрын
I started this recipe but I can’t get my dough to the point you did right away. It’s really sticky. Do I need to add more flour? Also, for your starter, do you have a video on how you make it watery like that?
@the_bread_code
3 жыл бұрын
Try more flour 🙏🏻👍
@은하-k1y
9 ай бұрын
I enjoyed the video.How often do I feed liquid sourdough? Is fermentation done at room temperature for 12 hours on the first day? What you're saying is that you can bake it on the second day, or you can store the dough in the refrigerator and bake it the next day, but not more than three days, right? My refrigerator is at 1 degree Celsius. Will there be much of a difference?
@halloanonym
3 жыл бұрын
This is more of a 2 day bread, than over night. You‘ve left it over night after kneading and 24h again after shaping.
@the_bread_code
3 жыл бұрын
Sorry. I should have made that more clear. You can definitely also bake it in the morning. The fridge proofing is optional. At room temperature wait until the finger poke test passes.
@halloanonym
3 жыл бұрын
@@the_bread_code Perfect, thank you! I will try that 😊
@halloanonym
3 жыл бұрын
@@the_bread_code so I baked my bread this morning following this method and ist turned out DELICIOUS. Super open and moist crumb 😍
@bsweet8839
3 жыл бұрын
@@halloanonym Hi. I think it's awesome that you had success with the loaf. Now I feel motivated! Did you use the liquid starter or the regular starter from the Fridge?
@halloanonym
3 жыл бұрын
@@bsweet8839 I used my "normal" starter that was fed 1:5:5
@naeunoh6121
3 жыл бұрын
I wonder how the timing of coil folds during bulk fermentation affects dough strength (earlier vs later). When I forget to CF in the first few hours of bulk fermentation and then do CF later right before shaping, the dough doesn’t have enough strength and becomes a flat disk.
@voidremoved
3 жыл бұрын
The gluten would be breaking down if you do it too late? You could also deflate the dough if you fold it too late. When my loaves flattened out for me it was because I did not knead enough in the very start
@alvinwe8396
3 жыл бұрын
Hello! I absolutely love the helpful videos and I have become a substantially better baker from them. Although it comes down to personal taste, I think the shots where you talk into the camera are just a little too bright! Thanks again for the information
@zixzysm
3 жыл бұрын
Probe hole in the bread: I have a dislike for those kinds of probes too. It is not you, it is the probe… If you are interested in another meter, I found some extra probes, thin ones, to go with the second hand ThermaQ I found on eBay. ETI in UK sell them, turns out they have a plethora of probes. They have fast probes, some of them built to spec, not super expensive. And it is thermocouple probes, so also more reliable.
@oceansunset6147
Жыл бұрын
I lived in Germany, I think there is a huge difference between an English lazy person and a German lazy person 😂 An English lazy person wouldnt even go to the supermarket to buy bread they would order it in let alone make the bread 😂 Love your recipes
@euzada
8 ай бұрын
Something weird about the measurements: 350 flour with 300g water is 85% hydration. You said 75% which one is the correct version?
@BakersBiscuit
2 жыл бұрын
Are you baking straight from the refrigerator or does the dough need to come to room temp first?
@simplybeautifulsourdough8920
2 жыл бұрын
Straight from the fridge!🙂
@BakersBiscuit
2 жыл бұрын
@@simplybeautifulsourdough8920 Thank you.
@annag.87
3 жыл бұрын
I am Confused. In the beginning you said start in the evening and bake in the morning... but later then you fermet overnight, then stretch and fold, shape and then let it sit in the fridge again overnight? Doesn't make sense to me... also overnight would be almost 24h in the fridge then, if you did the shaping in the morning... Live your videos though :) but... help? :D
@lindsayjones152
3 жыл бұрын
My question as well.
@lindsayjones152
3 жыл бұрын
Could you add time (hours) to your flow chart - thnx.
@Antisthenes1
3 жыл бұрын
Was thinking the same thing 🤔 Love your videos though
@kathykathrynm9375
3 жыл бұрын
I agree with those who are confused. Partly because we had a video of dough number one. That video ended, for the most part, with Heinrich waving nighty-night to his dough and sample. We then saw a chart on which it looked as if the coil fold would happen before shaping. However, after coil fold and shaping, it seemed to return to refrigerator. Even though the sample had doubled. I’m old. Maybe it’s me.
@kathykathrynm9375
3 жыл бұрын
Also, our bread making German friend, you mentioned at the whiteboard, “36 hours or so” in the refrigerator. Long winter’s night?
@adambrownsea
3 жыл бұрын
My first try failed as I read the amount of flour you put in the overlay and not the recipe. Only 300g of flour and 50g of whole wheat made it too wet and didn't give enough structure. I also blame my timings, being a bit off. I'm going to try again.
@the_bread_code
3 жыл бұрын
Sorry for that! Yes, a lot of dough strength at the start is essential.
@lsieu
3 жыл бұрын
I CAN'T WAIT to try this lazy person sourdough. Hendrick, do I have to use whole wheat or can I use Rye? I really LOVE the taste off rye.
@eleanoreadams
3 жыл бұрын
I use rye instead of WW and it works well. I have used 50g rye to 400g bread, no issues.
@flummyproduction2145
3 жыл бұрын
You can use rye, but you won‘t get that massive ovenspring, but a fluffy rye bread :) i also use rye instead if whole wheat.
@lsieu
3 жыл бұрын
Thank you for your Rye votes. And the explanation on its effects on oven spring. I like the flavor so much better than while wheat. :-) My overnight loaf is proofing. Sweet dreams of oven spring!
@the_bread_code
3 жыл бұрын
It won't be so fluffy with rye, but it will work :-)
@Tina06019
3 жыл бұрын
I use rye all the time, both as an add-in for white flour (and of course for strong, heavy sourdough rye bread). When I want to bake a lighter, whiter loaf, I preferentially use whole rye instead of whole wheat flour as the add-in. These loaves do not spring up quite as much as if one uses rye, rather than whole wheat, because rye has less gluten than wheat. I may try adding 2 Tablespoons of wheat gluten to my rye loaves to get more spring.
@RickLindstrom
3 жыл бұрын
Your chart says traditional is high hydration and no knead is low hydration. I thought it was the opposite? Also no recipe qualifies as super easy to me if I need to adopt a sourdough starter as a new family member who needs to be constantly fed.
@victoryhillstudioanimalpor2625
2 жыл бұрын
Nice!
@seanthefrog
3 жыл бұрын
I'm confused. Why can the first proof cause overfrementation, but the dough can be formed and yet not be baked for another 4-12 hours and that doesn't cause overfrementation? Can someone explain this?
@grammyp4525
2 жыл бұрын
Can you give that recipe in cups for the Beginners
@campnou69
Жыл бұрын
How did you calculate the hydration percentage? Isn't 300g of water to 350g of flour equal to 85%? Or am I doing the math wrong?
@tothpianopeter
3 жыл бұрын
You mention in the video that lately you prefer to rub the shaped loaf surface with regular flour rather than dusting the bannetone with rice flour. Does that mean that you don't dust the bannetone at all, but only the loaf? Your bannetone looks flourless on the video.
@tommyoshady
2 жыл бұрын
16:10 .....very confused now. So this "overnight" sourdough takes 2 days? Because it was already left out overnight for 12 hours and then you put it in the refrigerator overnight again? I must have missed something.
@alxxxx70
3 жыл бұрын
I really like all your videos and they are very useful, unfortunately my sour bread still a bit flat and I know it does my technique. What do you think if I add a bit vital gluten or xanthan to the water increase the protein percentage in the flower. I will be very curious for your opinion 😃
@the_bread_code
3 жыл бұрын
Yep. Vital wheat gluten can do wonders!
@ktyty1244
3 жыл бұрын
How much and when can you add xanthan to your recipe ?
@alxxxx70
3 жыл бұрын
@@ktyty1244 of Euston both I normally put a tablespoon vital gluten or a teaspoon of xanthan gum The vital gluten I added to the water head of time. The xanthan gum I added to the flour and mix it very well ahead of time too. My loaf is getting better, in UK we have bread flour called dove and it is organic with protein 12.6g
@the_bread_code
3 жыл бұрын
@@ktyty1244 No idea about Xanthan, but gluten - 5g per 100g of flour :-)
@isobelm7416
3 жыл бұрын
Can we use normal sourdough starter and not liquid one!!?
@the_bread_code
3 жыл бұрын
100%
@tridao1273
3 жыл бұрын
Did you knead it with a stand mixer?
@the_bread_code
3 жыл бұрын
Both works 🙏🏻. With the stand mixer knead until you see the dough let's go of the dough. Perform the window pane test 👍
@rahmond
2 жыл бұрын
Ummm you added 350g flour and 300g water. How is that 75%???? What am I missing?
@martynac4865
3 жыл бұрын
Nice. I wish you could give me a slice :D I have an issue with this type of bread. Everything looks great and when I open the oven after 25 minutes I am really unhappy... No oven spring, no ear :( . I feel I have a tendency to overferment the dough :/ where is this magic point. Small sample doesn't help.
@YamiHikariHime
2 жыл бұрын
What is the difference between this recipe and the previous overnight sourdough recipe you have on your channel? Would it be better to have less hydration? and is the 500g flour in the previous video make 2 loaves or just one.
@the_bread_code
2 жыл бұрын
It's similar but slightly revamped. I'd go for this one 👍.
@YamiHikariHime
2 жыл бұрын
@@the_bread_code thank you!
@YamiHikariHime
2 жыл бұрын
Oh! One more question!!! When I first mix the dough I leave it overnight for around 8 hours. The second time when proofing in the fridge, is it proofed for another 8 hours?
@haroldheyman1209
Жыл бұрын
Do you need to preheat the loaf pan?
@the_bread_code
Жыл бұрын
Ideally everything is preheated - yep.
@haroldheyman1209
Жыл бұрын
@@the_bread_code I will try to bake so tomorrow :) Thank You! :)
@lex_corptech
3 жыл бұрын
What is the video thumbnail?? Like a weird claw around the bread lol
@kenweb27
3 жыл бұрын
It’s a sloth 🦥
@acuwell
Жыл бұрын
can i use all purpose flour rather than bread flour?
@SteelroseNC
3 жыл бұрын
Is it possible to use the same amount of regular starter instead of the liquid Version?
@the_bread_code
3 жыл бұрын
Yes. But try 10% only or fermentation will be too fast.
@agave20091
3 жыл бұрын
So 2 stretch and folds in morning? Where does that fit with your timeline??
@the_bread_code
3 жыл бұрын
Not necessarily in the morning, do them before you shape the dough around 1 hour before.
@aprilcooke8340
5 ай бұрын
We need smell-o-vision😊
@dominika3762
3 жыл бұрын
Can someone help me, lately when I bake my wholegrain bread is crunchy but then in 10 min it gets really soft. I tried finishing for longer time at let temperature but it still gets a soft crust
@hi-kn6ht
3 жыл бұрын
Do u have to use a liquid sourdough starter, and if u do how long does the liquid sourdough starter keep in the fridge
@limbopferd
3 жыл бұрын
Where do you find the high protein flour in Germany? Am I able to just mix some gluten into my 10.5% flour I can find in my supermarket? It's a bit of a gamble to find the right flour where I live and I've just finished baking two flat breads with the stuff I got last time :-|
@limbopferd
3 жыл бұрын
Never mind, found it myself :-)
@jmtquiroga
3 жыл бұрын
I'm trying out this recipe, waiting for the final shaped rise. Question: what are the times for room temperature rising and for refrigerator rising, prior to scoring and baking? Thanks!
@the_bread_code
3 жыл бұрын
At room temperature until the finger poke test passes. In the fridge around 12-18 hours :-)
@juliethompson5952
3 жыл бұрын
@@the_bread_code Thanks so much for the prompt answer! A video request: Would you please do a video about the finger poke test? The bread that I made (mentioned in my initial comment) looked wonderful, up to the time I put it on the bread peel for insertion into the oven. Then it deflated. And, baking it didn't cause it to rise. Great taste, great crust (thanks for your DIY-non-Dutch-oven oven hack!), but too flat. Would you be able to provide video examples of what the finger poke test looks like when it's not right, and when it's right, please? Thanks for your videos!
@the_bread_code
3 жыл бұрын
@@juliethompson5952 kzitem.info/news/bejne/w22GymuLnIypl2U hope this video helps!
@solmazahmari
3 жыл бұрын
so is the starter different from the regular starter (1:3:3 or 1:5:5)? why does it have water in it?
@the_bread_code
3 жыл бұрын
It's a liquid starter. It adds a lot of dairy notes 😋. Both works 🙏🏻. Just make sure to not use too much starter.
@solmazahmari
3 жыл бұрын
@@the_bread_code will do, just watched your video about liquid starter. thank you for the detailed engineery ;)) recipes
@bsweet8839
3 жыл бұрын
@@solmazahmari What does 1:3:3 or 1:5:5 starter mean? Does it mean = 1 part water, 3 part flour, 3 part starter?:)
@solmazahmari
3 жыл бұрын
@@bsweet8839 its about how you feed your starter, for 1,3,3 you feed 1g of starter 3g of flour and 3g of water and so on
@adamknapp9898
Жыл бұрын
I cannot get my dough to strengthen and smooth out when doing it by hand. I don't understand why it won't do anything. Even leaving it overnight didn't smooth out - it's very tear prone
@MichaelStanwyck
Жыл бұрын
How old is your flour? If it's expired, you might not get the results you want.
@vanessashnaider7276
3 жыл бұрын
Would this work for spelt?
@the_bread_code
3 жыл бұрын
Yes. For modern spelt variations it does 👍
@S0ulbanish3r
3 жыл бұрын
Hey! Hab eine frage die nicht unbedingt zum video passt.. Spricht was dagegen nach langer kaltfermentation den teig nochmal zu kneten und dann final proofen zu lassen? Ich habe das problem bei pizzateig dass dieser immer sehr "schwach" aus dem kühlschrank kommt und hab mich gefragt ob ich diesen einfach nochmal kneten kann für mehr stärke und diesen dann final proofen kann da bei pizza ja oft bulk fermentation ausgelassen wird. Hab halt auch angst das ein zu schwacher teig das co2 nicht richtig hält und es oben einfach rausplatzt :O
@margarettom2055
2 жыл бұрын
I am planning to try this recipe and schedule. Before I start, could someone please advise if I should leave the mixed dought at room temperature overnight or in the refrigerator? Meaning: after mixing the ingredients and extracting the test sample, and putting it in a closed container, do I leave it in refrigerator or counter over night?
@simplybeautifulsourdough8920
2 жыл бұрын
I know you asked this a long time ago, but the bulk proof, which you are referring to, is done at room temperature.
@margarettom2055
2 жыл бұрын
Thank you. I did it and left it in the fridge and anyway the bread was a disaster. So sad. I’m trying to figure out what I did wrong, and maybe I should just use a traditional starter and not try a liquid starter since I’m still learning.
@simplybeautifulsourdough8920
2 жыл бұрын
@@margarettom2055 I would advise it- I tried too many new things at the beginning and should have just mastered the basics.
@margarettom2055
2 жыл бұрын
Thank you for the advise. I’d definitely do that.
@teresitabaligo849
3 жыл бұрын
Hi. I have a question. Can you replace bread flour with unbleached all purpose flour, using your recipe? Many thanks!
@the_bread_code
3 жыл бұрын
Yes! You can't ferment it as long though.
@teresitabaligo849
3 жыл бұрын
@@the_bread_code thanks ❤️❤️❤️
@graemebloodworth8991
3 жыл бұрын
Do you have any tips for retaining the crisp crust on a finished loaf? I live in a pretty humid place, so i tend to lose the really hard crunch after a few hours. The last time i made one, I let it cool off in the oven after turning it off, and that seemed to telp extend the crispy crust, but only for another day or so
@oneofmany7051
3 жыл бұрын
Keeping it in the oven after it is turned off is exactly what Peter Reinhart suggests for a crispier crust. I think he says for around 20 minutes or so. Sounds like your hunch is spot on. 😊
@flofi4397
3 жыл бұрын
What is the final time in the fridge actually doing?
@the_bread_code
3 жыл бұрын
It helps to inflate the dough a little bit again after you have shaped it :-)
@Kingsleyjamesflint
2 жыл бұрын
Even lazier! I make four big 1.5kg loaves in tins and when ready cut and freeze ready for breakfast toasting from frozen. I am making what you call ´German’ bread, not interested in sandwich, springy, open crumb loaves. Today I used about 2kg stone ground wheat, added about a kg half and half buckwheat and rye, three shots of salt in the centre palm of my hand, a big packet of sunflowers seeds and some other seeds such as flax or
@roseannare
3 жыл бұрын
As a lazy person i need a 2 minutes video instead of 20minutes lol
@karenegge2070
2 жыл бұрын
I thought this was an overnight bread recipe. It looks like a 2 night recipe?
@NYTruthseeker
Жыл бұрын
I've tried twice, and followed your measurements; but dough is too sticky (before and after fermentation overnight). So I cannot do the folds and shaping you describe. Please advise @TheBreadCode and thank you!!!
@grantcindrich
3 жыл бұрын
The thumbnail is quite out there
@the_bread_code
3 жыл бұрын
Thanks to CodeNascher from Discord :-D
@troutjunkie7330
3 жыл бұрын
Something not right with your math. 350g flour and 300g water = 75%. Hmmmm
@the_bread_code
3 жыл бұрын
I know. Sorry. Sometimes I don't see the obvious. I fixed it in the description.
@dustinbossmusic
2 жыл бұрын
300g of water in 350g of flour is 85% not 75%.
@rainacarrero2567
10 күн бұрын
It's 400g of flour..
@makavelilivesonwalla
3 жыл бұрын
Two questions my friend, 1. Can I use my sourdough straight out the fridge? 2. How long the bread need to rest after the final shape before baking?
@the_bread_code
3 жыл бұрын
Thanks! 1) Yes. Use very little, 5% overall on the flour. You have to be a little careful though. 2) Around 2-3 hours at room temperature or 24 hours in the fridge.
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