After you make this, ready to tackle a bread with a super open interior? This one's for you: kzitem.info/news/bejne/w5qPtoykhHp1ZZg
@douglasortiz2693
4 ай бұрын
Saludos cordiales desde Venezuela ❤❤❤❤ tratando de aprender hacer pan !!!
@BDGMed
3 ай бұрын
Random question, can you post a link for your ceramic mixing bowl?😂
@naath141
11 ай бұрын
I am not a person which in any form is gifted with talent for baking or handling dough. But guess what, my first loaf of bread ever turned out super super well! Look good, texture is good and flavour is nice sour and complex. I am excited! Many thanks for the detailed and calm step by step guidance :)
@theperfectloaf
11 ай бұрын
You're very welcome. Glad to hear it turned out well. And we can ALL do it!
@Linda60ism
Жыл бұрын
Maurizio is my favored bread baker! So knowledgeable, right on point, very polite. He answers my every question, explains everything despite his busy schedule. I learned so much from him. Thank you, Maurizio. Linda .
@theperfectloaf
Жыл бұрын
Gosh, thank you so much, Linda!
@SarcastSempervirens
Жыл бұрын
I've been using this recipe for years now and it never failed me. One of the key features I like is that it's easy to integrate into your everyday life, it doesn't require 12 types of folding and 8 hours of different stages, you simply fold a few times, shape it and you're good to go. I like rye breads so I use 70% white Manitoba flour, 20% wholewheat and 10% rye with 80% hidration. Wholewheat gives it that savory flavor, rye give it a kick and some pleasant sourness and the Manitoba has a high protein content and produced insane gluten. So even thought there's 30% of other flours in there the dough is still incredibly stretchy, the crumb isn't all giant holes but if you just follow the recipe it makes for an even fermentation and you end up with a nicely proportioned crumb you see in the video, that's also even and great for spreading butter. The crust is amazing.
@theperfectloaf
Жыл бұрын
Thanks so much for all the feedback! You're right, even crumb is the best-and the crust is just fantastic with this bread, especially if you get some rye in there. Happy baking!
@user-gw7hn3ib1o
Ай бұрын
Maurizio, you changed my baking game. Thank you for spending so much time in perfecting the recipes, it really shows.
@theperfectloaf
Ай бұрын
Glad you like them! Thanks, really happy that comes through. I spend probably too much time testing and retesting 🙂 Happy baking!
@TheDebbydoll
20 күн бұрын
I have been failing at sourdough bread for several years but now since I bought your book, I finally managed to get the best loaf! So delicious and a perfect bake. No shortcuts, just following each step. Thank you!
@theperfectloaf
18 күн бұрын
Great job! Thank you, means a lot to hear that. Happy baking!
@oldbassist60
Ай бұрын
I appreciate the fact that you mention bulking clock begins as soon as you mix levan/starter with flour.👌
@theperfectloaf
Ай бұрын
A common question and point of confusion!
@thisispierre
Жыл бұрын
Received some starter and this recipe as a gift and I've been baking ever since. We haven't bought bread from a store in like 6 months!
@theperfectloaf
Жыл бұрын
Wonderful!
@DesertMoonBathNBody
Жыл бұрын
Love that you are producing videos now. Very useful. I’ve been making this recipe for several years now and seeing the video I am able to pick up pointers. Thank you.
@theperfectloaf
Жыл бұрын
You're very welcome and thanks for following along for such a long while!
@TheDeco6
Жыл бұрын
Hi Maurizio! I just made your simple sourdough recipe yesterday and tagged you on IG. I’ve actually been following you and making your recipes for some time! You are my absolute favorite. Flawless recipes.
@theperfectloaf
Жыл бұрын
Ahh so glad to hear that. I'll check IG here in a bit. Thank you for the kid words and happy baking!
@confidentwreck
10 ай бұрын
Just bought the spiral-bound version of book. Props, my friend! Not only are your recipes clear, your writing style is entertaining and educational. Some cookbooks are too optimistic about recipes - “everything works out great!” - but you are excellent about guiding users along the sourdough journey and focusing on the process instead of the end result. You manage to be both philosophical and practical at the same time. Five stars!
@theperfectloaf
10 ай бұрын
Gosh. Thank you so much! You made my week. Means a great deal to hear that-happy baking!
@PauloCordeiro
Жыл бұрын
I've made 4 loafs following this recipe and they have been bang on. Really great oven spring. The structure was amazing
@theperfectloaf
Жыл бұрын
So awesome to hear this, Paulo! Thx so much for the comments and enjoy 🙂
@anne-mariescoones3239
Ай бұрын
I just love this. Ever since I started making sourdough about 7 years ago, I've always thought of it as quite magical how those 3 ingredients are transformed into something so amazing.
@theperfectloaf
Ай бұрын
It really is incredible, and never gets old the alchemy we do in the kitchen!
@anne-mariescoones3239
Ай бұрын
@@theperfectloaf I've shared my starter with several people and got them all hooked on the magic.
@vernonraines3002
2 күн бұрын
Thanks for the video!! Bought "the perfect loaf" and looking forward to more of these great vid's
@raphaelavanspaandonk713
Ай бұрын
I cycle through all of your recipes, but I always come back to this one, it is my favorite.
@theperfectloaf
Ай бұрын
Means a lot to hear that, thank you. This is kind of my distillation of all my baking over the past decade 🙂
@melanieweaver7331
Ай бұрын
Your book is my holy grail! I make the 50% wholewheat every week, but this video has reminded me to make this sourdough again. Yum, thanks Maurizio😋
@theperfectloaf
Ай бұрын
Means a lot to hear that, thank you!!
@cheapsuitblues
9 ай бұрын
Like a lot of people I started sourdough baking during the pandemic. I watched a ton of videos and started baking loaves with Sarah Owen's excellent video on Dear Test kitchen and Kristen Dennis' also great video Full Proof Baking Basic Open Crumb. I also watched a lot of your early videos and want to thank you for so many great recipes. After de-hydrating my starter and not baking for over a year I decided to try again for the perfect loaf and found this video which I believe is the best beginner's guide and teaches a lot of things I learned from several of the many excellent bakers on KZitem. Thanks!
@theperfectloaf
9 ай бұрын
Thanks so much, glad you're finding all I do here helpful! Making bread at home is such a joy, happy to help others find the same 🙂 Happy baking!
@bbquman7233
Жыл бұрын
I’ve been using your recipes successfully for almost a year. Thank you. Still trying to find that sweet spot when the starter & levain are optimal readiness.
@theperfectloaf
Жыл бұрын
So awesome to hear that! Yea, that's always a challenge. Over time I've kind of built up a second sense for spotting that. Each bake is a chance to dial that in!
@rowdygirl726
5 ай бұрын
I got your book & I'm slowly reading & trying to absorb it all. Tried the 50/50 recipe yesterday & baked this morning. 😊😊😊best ear yet and my crumb looks good! My loaves usually taste good but my fermentation has been "off". Thanks for your knowledge & videos. Very helpful! Your gentle tone makes all the difference. ❤
@theperfectloaf
5 ай бұрын
Wonderful! So glad to hear I could help. That 50/50 is still one of my all-time favs :)
@LukeXlll
7 ай бұрын
This recipe was the third that I tried after two failures and it turned out great! I'm so happy that I found a recipe that works well for me.
@theperfectloaf
7 ай бұрын
I'm so glad my recipe and process worked for ya!
@SusanR-rv7yw
9 ай бұрын
It took 3 weeks for me to make a usable starter and learning so much. Thank you so much for the video and I'm looking forward to trying this recipe!
@theperfectloaf
9 ай бұрын
Glad it was helpful!
@hmh3808
7 күн бұрын
Same!
@alainmarec3394
Жыл бұрын
Hi Maurizio, I baked my first "Simple Sourdough" this week end (between a Pizza party and Pao de Queijo) and it came out really good. All the tips from your book and your video really helped me. Talk to you soon. Alain
@theperfectloaf
Жыл бұрын
hey there, Alain! Fantastic, sounds like you're on a good run and happy all my material has helped you! Enjoy 🙂
@oldbassist60
Ай бұрын
As always, great video. For me, beginner loaves are good enough because we consume my handywork without a crumb remaining.
@theperfectloaf
Ай бұрын
Thank you! That means you're doing everything right!
@darrylalder2541
Ай бұрын
This should be an easy bake for someone who has been baking sourdough for 5 years. BUT I think all my experience got in the way of making it right. The biggest challenge is making a levain from my starter. I guess I have been too lazy to do it right and both times I tried this, I added more water than you suggested (80% first time with whole spelt and 75% second try with whole einkorn). The dough has been slopping going into the oven. However, the flavor has been outstanding and the crust has been unusually tender. I hope the third time is the charm because I will do this step by step for sure.
@theperfectloaf
Ай бұрын
You got this, Darryl! Yeah, that starter -> levain, it's probably the most critical of all. Let me know how it turns out!
@jennyb4115
7 ай бұрын
Thank you for the video. I have your book as well but I wasn’t quite getting it. The two together are perfect. After many fails following others recipes and videos I finally have consistent success. Everyone makes it looks so easy so I couldn’t figure out what I was doing wrong. A couple of tweaks with your help and now we’re cooking!
@theperfectloaf
7 ай бұрын
Wonderful! So glad all of this is helping you Jenny :)
@nikolajhansen15
Жыл бұрын
Please do a video on your best sourdough bread (the advanced recipe with 85% hydration) - would be very helpful to see how you handle such a shaggy/wet dough through all the steps of the recipe
@theperfectloaf
Жыл бұрын
Will be doing that soon!
@bonniebartlow5631
11 ай бұрын
Please give us a video showing us your original sourdough starter recipe I’m a newbie and there are hundreds of videos on KZitem showing us their starter I like how you are so thorough and tell us all types of things to help us gain confidence and end up with a good product please help me with a starter sourdough recipe that I can be sure will do good if I follow your instructions
@theperfectloaf
11 ай бұрын
I have it all in my article, here: www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/ But yes, working on a video of this, too!
@kevinegger9646
9 ай бұрын
I'm so glad I saw your vidio. I'm new at making sourdough but have made really good bread. I just love the flavor of the bread. I had bought some rye flour and had intended to make some as I really love it. This bread is unbelievably soft inside. Not like the white sourdough I had been making. This is now my weekly bread! Thanks so much for sharing the recipe. I mixed mine in the stand mixer, I'm lazy. Haha
@theperfectloaf
9 ай бұрын
No problem at all using your stand mixer! Have fun with it, it's easy and delicious bread 🙂
@szepcicerke
Жыл бұрын
Üdvözletem küldöm. Nagyon jó, hogy Rád találtam. Csodálatos a munkád és a magyarázat. Ez a keverési arányt fogom követni a lisztnél. Eddig féltem a rozstól, hogy besűríti a tésztát. Örülök, hogy láttam nálad a jó példát. Nagyon tanulságos a videód. Köszönöm, és sok sikert kívánok .
@theperfectloaf
Жыл бұрын
Nagyon szépen köszönöm!
@spicychickensammich
26 күн бұрын
So happy I found your channel and I can’t wait to try this recipe! Clarifying questions: when creating the Levain, are we using active/bubbly/peaked starter that we would be ready to bake with on it’s own, or “hungry” starter? Does it matter much? And if my starter usually takes longer than 6 hours to peak due to a cold kitchen, can we do the Levain the night before so it has peaked in the morning? Thank you again for this informative video!
@theperfectloaf
26 күн бұрын
Yes and yes! You want to use your starter when it's been fermenting for some amount of time, I usually feed mine the night before and use it in the morning. It should be bubbly, risen, and smell a bit sour. If your starter takes longer, definitely give it overnight to ripen.
@Bobby-sb9cz
5 ай бұрын
I didn’t watch it before when I read your website. However, the website page talking the SF for 2 sets only, I feel strange but I still believe what you are teaching… or maybe I really misunderstand in the website page anyway. I get exciting in my sourdough baking today after cutting later… thanks so much for your teaching and I really learn so much for your knowledge and help me lot in the sourdough journey. 👍👍👍
@theperfectloaf
5 ай бұрын
Hope this came out great Bobby!
@Bobby-sb9cz
5 ай бұрын
It was good for me but still need lot of improvement by my self… love your camera man especially focus and zoom in or slow motion. I think I have to watching more time for shaping 🥹
@lynettestrickland1688
9 ай бұрын
So very helpful! The schedule is where I get confused…you explained it very well❤️
@theperfectloaf
9 ай бұрын
Awesome! Thank you!
@rummyg.5421
4 ай бұрын
Thank you so much for the wonderful recipe , it's 100 % success , it looks so amazing and I bet it's very delicious too. Thank you for sharing.
@theperfectloaf
4 ай бұрын
So glad to hear it worked out well for ya!
@dizzydad2706
6 ай бұрын
Hey man, I just wanted to say thank you so much. I'm brand new to sourdough, and have been following your guide all the way. I followed your starter guide on your website, read almost everything on there haha, and utilized the comments and feedback you gave for troubleshooting. Today I made my first loafs and they turned out amazing, and I've had so much fun in the process. Keep doing what you're doing, and thank you once again.
@theperfectloaf
6 ай бұрын
So amazing to hear that, thank you! Really glad I could help, and you went the entire way from start(er) to finish-love it! Enjoy your bread, you got this :)
@VedWyawahare16
6 ай бұрын
Hey man thankyou soo much I baked a amazing loaf outof your recipe as my first attempt 🤝🤝
@theperfectloaf
6 ай бұрын
My pleasure 😊 So glad it worked out well for you!
@JETLFC
Жыл бұрын
Fantastic, really enjoyed video. Helping me alot in my sourdough journey. Keep up great work.
@theperfectloaf
Жыл бұрын
Thank you, Joshua! Have fun 🙂
@kristij1
7 ай бұрын
Try adding caraway seeds. It's a game changer
@theperfectloaf
7 ай бұрын
You know, I wan't a fan of caraway until recently... We made a rye recipe at The Perfect Loaf with caraway, and now I'm hooked.
@Becks316
10 ай бұрын
Just made this recipe and the loaves look great! 1:29
@theperfectloaf
10 ай бұрын
So glad to hear that! Enjoy 🙂
@aaronram1294
9 ай бұрын
FYI love the book and the site. Thank you
@SONBON1
Жыл бұрын
Great video I bought your book on preorder a while back and I love it
@theperfectloaf
Жыл бұрын
So happy to hear that, thank you x2!
@jon1268
Жыл бұрын
Excited to try this! My kitchen runs pretty cool. Are there ways I can keep my dough warm? Seed starting heat mat?
@theperfectloaf
Жыл бұрын
Yes, that's a great way! I have more tips, here: www.theperfectloaf.com/how-to-bake-sourdough-bread-in-winter/
@monamcrae6602
Жыл бұрын
Hi Maurizio!! I received your new book for Christmas and have recently acquired an Ankarscrum mixer. I have read and watched videos where people use this machine to mix and knead their sourdough. What are your thoughts on this please?
@theperfectloaf
Жыл бұрын
I hope you love my book, Mona! I havent used an Ank, but I've heard they are really great mixers. It should serve you very well! Just look for the typical signs for a well-strengthened dough when mixing: smoother, more elastic and cohesive, billowy-though it doesn't have to pass the windowpane test unless necessary for the dough you're making (typical for enriched doughs).
@sohanagazi1079
Жыл бұрын
Hey ❤ Love from Bangladesh🇧🇩 Some days ago I found you on IG now right now you are my inspiration. This is my hobby to become a baker🌸Will follow your recipes.Some question:- 1)Can I bake a loaf in air fryer? 2)How to buy your book from bangladesh?
@theperfectloaf
Жыл бұрын
Thank you! 1) I have never tried this! 2) Check on Amazon India, it should be available. Or, you can order from Book Depository and they ship worldwide. Check the links on my website, here: www.theperfectloaf.com/cookbooks/
@fndr82
Жыл бұрын
Hi Maurizio, I baked 4 loaves last week, 2 rounds and 2 ovals, and they came out perfect. I added some seeds to the round loaves and they were so delicious. Everyone loved it. And the pan de mie was awesome too. I took care or de SDB a d my wife and daughter took care of the Pan De Mie this time. I was wondering if you could please share with the community a sourdough pizza recipe if you have one, that would be awesome. 🙏🏼
@theperfectloaf
Жыл бұрын
So awesome to hear that! I do have a sourdough pizza recipe, here: www.theperfectloaf.com/sourdough-pizza-dough-and-recipes/
@fndr82
Жыл бұрын
@@theperfectloaf Thank you Maurizio. I'll be trying this recipe soon God willing. 🙏🏼. Hopefully you can make a video for us. 🙏🏼🙏🏼🙏🏼. Tha would be phenomenal! One question about SDB with inclusions. When is the right time to add the inclusions to the dough? Right from the start of the stretch and folds? Thank you.
@theperfectloaf
Жыл бұрын
@@fndr82 will work on the pizza vid! Yes, I add them at the beginning, right before doing the first stretch and fold (which helps them get incorporated).
@fndr82
Жыл бұрын
@@theperfectloaf Thank you Maurizio. We'll be waiting for that video. 👏🏼👏🏼👏🏼. And Thank you for that información about the inclusions. I will be making your Ciambella cake tonight God Willing. I will let you know how that went. But I'll be using orange zest and orange juice instead of the limoncello. One question. I would like to replace the sugar with honey. Can you tell me how many grams should I use? Your recipe calls for 232g of granulated sugar. Is it the same amount or less. Thank you. 🙏🏼
@theperfectloaf
Жыл бұрын
@@fndr82 I would try swapping out the 232g sugar for about 100g honey. But that's just a ballpark, I'd need to test! Generally, it's 1/2 cup honey to every 1 cup sugar.
@zoharflax6363
10 ай бұрын
Do you have a video on making the initial batch of starter?
@theperfectloaf
9 ай бұрын
Working on this, but here's my guide to making a sourdough starter: www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
@Tschaenz92
Жыл бұрын
Ideal timing, thanks. Currently in preparation of baking my first bread for a decade. I'm wondering if you have any doubts mixing collected discard starter (stored in fridge) into the autolyse mix?
@theperfectloaf
Жыл бұрын
Whoa! Well, welcome back 🙂 I wouldn't rely on starter discard from the fridge to leaven bread alone, I see it as bringing flavor, mostly. It's possible it'll bring fermentation to the dough, but in my experience and with my starter, it doesn't do super well coming straight out of the fridge, I have to feed it a bit at room temp first. Let me know how the bake goes!
@carlstapleton2749
6 ай бұрын
My bread came out with a chewy tough crust and was a bit gummy. My batter was wet and sticky so I could not shape it properly. It was not pulling away from the side of the during bulk fermentation. I need help. I want to get this!
@theperfectloaf
6 ай бұрын
I feel like you probably should reduce the hydration in this recipe. Reduce the water in the recipe by 50g and give it another go. Also, be sure you let the dough ferment really well in bulk fermentation, it should look like the dough in my video!
@philipgibbens1049
Жыл бұрын
Done 4 or 5 recipes out of your book starting to come together 👍
@theperfectloaf
Жыл бұрын
🙌🏼
@douglasortiz2693
4 ай бұрын
Excelente pan !!! Saludos cordiales desde Venezuela! Felicitaciones...
@theperfectloaf
4 ай бұрын
Gracias!
@douglasortiz2693
4 ай бұрын
Tengo que traducir la receta, para hacela... Dios mediante!!! Saludos cordiales desde Venezuela.
@williwilson6536
Жыл бұрын
Love this recipe. Thank you. Very clearly laid out. Do you have a video available on when and exactly how to add inclusions? I'm ripping my dough apart and making a mess. I'm trying to add jalapeno and cheddar.
@theperfectloaf
Жыл бұрын
You're very welcome! I don't have one, but this is something I'm working on right now-stay tuned! Until then, you can see how I fold ingredients like this on my IG video: instagram.com/p/Coh0EGztQUd/. Watch how I spread some on, give it a fold, spread a bit more, fold again. That's done in bulk fermentation.
@TinaMarcouillier-c3u
Жыл бұрын
This was the best recipe and directions I've found on the internet! Thank you! My bread was rising all along the process except for this morning....I just took one of my baskets out from the fridge and it didn't rise much at all. . They were only in there for about 5 hours. They didn't rise very high at all. Should I leave them in there longer? Thank you
@theperfectloaf
Жыл бұрын
So glad you like it, Tina! It's normal for you not to see a ton of rise in the fridge, though 5 hours is a little short (better to go for 10 or 12). If you want more fermentation in your dough, let it sit out after shaping for 30 minutes before placing it into the fridge.
@TinaMarcouillier-c3u
Жыл бұрын
@@theperfectloaf Thank you! I bought your book!
@theperfectloaf
Жыл бұрын
@@TinaMarcouillier-c3u I hope you're loving it, Tina! Thank you.
@Reinolds_Recipes
Жыл бұрын
So nice! Love your content 😊
@jacobfiksel3600
Жыл бұрын
Thanks for the video demonstrating this process! I was wondering if you ever find that putting the loaves straight into the fridge results in underproofing? Have you experimented with leaving the shaped loaves out for 30 minutes to an hour before going into the fridge? I know you said that you can let them sit out before baking, but I'd imagine it's much harder to re-start the fermenting than to keep it going
@theperfectloaf
Жыл бұрын
Yes, definitely more efficient leaving them out before putting them into the fridge (after shaping). If you feel you might have cut bulk fermentation a bit short, leaving them out is a great way to "make up" that fermentation time. I don't usually do this, though, because I tend to push bulk fermentation quite far in general!
@jacobfiksel3600
Жыл бұрын
@@theperfectloaf Thanks, this is super valuable to know. I don't think I've ever over proofed before (but have for sure under), so I will start experimenting with seeing how far I can push it before I run into issues!
@catherineroth8241
Жыл бұрын
10:24 hi, Maurizio. I have been baking sourdough bread for years, usually following Teresa Greenway formulas. I have tried your 50% whole wheat and your simple sourdough. Horrible underproofed failures. I am wondering if my fridge is too cold…it is set to 37 degrees. Could that impede the cold ferment stage significantly? Worth resetting the temp to 39?
@theperfectloaf
Жыл бұрын
@@catherineroth8241 oh gosh, that's not good! Sorry to hear that, Catherine. If I recall, her recipes typically have quite a lot of preferment in them (I think), so this might be why you're having better luck. I wouldn't change your fridge temp. What I would do instead is let the dough ferment longer in bulk fermentation, maybe 30m to 1 hr, to ensure it's very active and lively before dividing.
@catherineroth8241
Жыл бұрын
@@theperfectloaf Thank you--will give it a try. Greenway's formulas don't have a levain, but do often have a sort of autolyse (flour, water, and starter) followed by salt and additional water. When you say preferment, what do you mean? I keep reading that word and hearing levain! Am going to keep trying until I conquer your approach!
@gabrielaligenza5623
Жыл бұрын
Hi, I am an absolute novice do pls excuse my ignorance… What is the difference between the sourdough starter and the levain?
@theperfectloaf
Жыл бұрын
That's actually a great question and one I get often! So often, I wrote a guide to answering this: www.theperfectloaf.com/what-is-a-levain-and-how-is-it-different-from-a-starter/ Let me know if you still have Qs!
@helencos8269
11 ай бұрын
Thank you very much for this nice tutorial!!!! Pls can you make a tutorial with this bread with mixer ? Is it possible?
@theperfectloaf
11 ай бұрын
Yes, it's something I'm working on 🙂
@cloudmel6458
Жыл бұрын
Thanks for sharing. If I don’t have rye flour and high protein bread flour, will my bread still rise like yours?
@theperfectloaf
Жыл бұрын
As long as the hydration isn't too high, your flour protein is high enough, you should be just fine!
@leemus1966
Жыл бұрын
Amazing loaf! I just received your book.. is this recipe in the book?
@theperfectloaf
Жыл бұрын
So glad you liked this, and thanks for getting my cookbook! It's similar to the "Simple Sourdough" at the front of the book, but this is a slightly different recipe at my website: www.theperfectloaf.com/beginners-sourdough-bread/
@briarsegal4194
Жыл бұрын
First of all, thank you for this video! I would like to make an olive loaf out of this recipe but as a brand new sourdough baker, I am curious at which stage would you add olives?
@theperfectloaf
Жыл бұрын
You're welcome, Briar! I like to add olives during the very beginning of bulk fermentation, when I'm doing stretching and folding. You can see me do it, here: www.theperfectloaf.com/green-olive-and-herb-sourdough-bread/
@briarsegal4194
Жыл бұрын
@@theperfectloaf Thank you very much!
@oscarmartin25
Жыл бұрын
Amazing video thanks for sharing , btw I got your book and 🙌my starter its on day 4 what would be your recommendation if I only want to feed with white flour ( ratio wise ) I create ny starter with whole rye flour and trail blazer bread flour it’s doing really great should I stick with ? Thanks again
@theperfectloaf
Жыл бұрын
thank you! and thanks for picking up my book 🙂 you can switch to any flour you'd like for long term maintenance, no problem. If using white flour, you can usually add a little more starter or leave more starter in the jar each feeding since it will slow fermentation down a bit compared to a starter with whole grains in it. Test out a few different ratios and see what works, your starter should ripen just when you want to feed it or use it each day.
@daleneb24
5 күн бұрын
Could you please tell me in grams how much of each flour you use in this recipe? I am a newbie and not good with doing % of things.
@Trad634
6 ай бұрын
I have a question: if perhaps you had a person who can’t follow instructions (purely hypothetical) and missed that the bulk fermentation needed four hours of intermittent attention, could the mixed dough sit in the fridge overnight before the bulk fermentation and stretching and folding?
@theperfectloaf
6 ай бұрын
Ha ha, hypothetical, yes. Just take it out of the fridge, and let it warm up, preshape it, shape, then let it proof until nice and puffy and it passes the poke test, then bake. Here's how to do the poke test: kzitem.info/news/bejne/tm-Xt4pmgoyDqoo
@thankfullypositive
7 ай бұрын
Hello! Thank you for all this information. Ive been glued to your website all weekend. Quick question i couldnt find in the video or your online post is if we can split the recipe in half to bake one loaf!
@theperfectloaf
7 ай бұрын
Hey there! Awesome, glad to have you :) The post is here, it's about baker's percentages. Scroll down to the section about splitting: www.theperfectloaf.com/reference/introduction-to-bakers-percentages/
@thankfullypositive
7 ай бұрын
Thank you for your reply! 🥹
@rachelsarah466
Жыл бұрын
Hi Maurizio! New sourdough baker here and so glad to have discovered you, your wealth of knowledge, and your clear, detailed recipes and guides. I also recently bought your book-such an amazing resource! I was excited to see this new video, as I just tried this same recipe from your website as my first sourdough bake, and seeing the steps in video form will be helpful for when I try the recipe again. Unfortunately, my bread was squat, dense, and gummy with some large holes near the top of the crumb, and the loaf overall seemed so little! Based on my understanding, it sounds like the bread was underproofed. I did the full 16-hour bulk fermentation, and when I reflect back, the dough definitely seemed denser and more lifeless than yours. I’m thinking I should try letting my levain develop longer (I used it after 5 hours, but I don’t think it was quite as bubbly as yours, even though my starter seems to be very active these days). Does that sound like a good place to start? Thank you for your help and all of the valuable content you produce!
@theperfectloaf
Жыл бұрын
Hey, Rachel! You're very welcome, happy I can help. It sounds like perhaps your dough was slightly underproofed. Those "tunnels" are a common symptom there. Make sure to build your levain from a starter that’s strong and mature (meaning it’s risen to it’s peak height before you take some to use). From there, bulk fermentation is very important! Make sure your bulk fermentation goes sufficiently far, you want the dough to look smooth, it should have risen considerably, and have bubbles here and there -- it should look alive. If you tug on the dough a bit it should offer resistance to your tugging, it’ll feel stronger. Give the dough the time it needs in bulk fermentation! If you have to give it another 30m or hour to see these signs, do so. It's important for this step to go sufficiently far for the dough to have enough fermentation activity before its proof.
@rachelsarah466
Жыл бұрын
@@theperfectloaf Thank you for the input! I'll try again with those tips in mind, along with having this helpful video as a reference!
@williamgrix
Ай бұрын
Hi, I have been baking for 25 years plus in brick ovens and home ovens. This might sound like a strange question but maybe it is shared by some other people. How do you handle washing bowls and other baking tools the ones that are in contact with uncooked dough, I have soaked bowls, tried to wash unsoaked but the leftover dough is never fully water soluble, makes a mess of my kitchen sponges, sink I think you know what I mean. Hope you or others might have a secret. Many thanks for all you share.
@theperfectloaf
Ай бұрын
Ahh yes, it is a sticky situation 🙂 I find it's best to wash bowls ASAP after you've scraped out your dough. Then, try to scrape out ever scrap you possibly can with a bowl scraper. Finally, wash the bowl in the sink with warm water and soap. I like to use normal blue kitchen sponges, and just pinch off any dough that's stuck after I wash. Another option is to use something like the Teiger Dough Cloth. That might work well for you!
@mikekerr5940
3 ай бұрын
I’ve had mixed results with this recipe and I think it’s because I didn’t pay attention to room temp. On hotter days it’s turned out great and on coolers days not so good. One thing I read in another book was to try mixing the levan in the warm water and dissolve it and then add the flour. That this will help the levan spread to all the flour more evenly and then begin autolyse with everything mixed together. What are your thoughts there?
@theperfectloaf
3 ай бұрын
Paying attention to the temperature is super, super important and helps considerably with consistency. Regarding helping the levain spread, I don't think this is as much of a concern if you're sure to mix the dough thoroughly after adding it in. Happy baking Mike!
@ronaldfousek1079
8 ай бұрын
Thank You. Very nice.
@theperfectloaf
8 ай бұрын
Most welcome
@mru639
Жыл бұрын
We have your book and we love it!! However we’ve tried to make this a few times and it’s always very dense and just one big bubble inside, do you know what we might be doing wrong? 🙏🏽
@theperfectloaf
Жыл бұрын
Hey there! Thanks so much for getting my cookbook. That's a telltale sign of underproofing. Be sure you use your sourdough starter when it's ripe to make the levain, and your levain when it's ripe to mix into the dough. Next time, try giving the dough longer in bulk fermentation to help get that fermentation going!
@tennilleh
7 ай бұрын
Love your instructions, Maurizio! They're so easy to follow and very well explained! Wondering if this recipe still works if I prepare my levain the night before? So instead of a 5-hour levain, it's a 12-14hr levain, then start autolyse in the morning? Thanks in advance!
@theperfectloaf
7 ай бұрын
Thank you so much! It will, but you'll need to adjust the levain. Instead of making a 5-hour version, do a 12-hour: 20% ripe starter, 100% flour, 100% water.
@jackiekatzev7521
6 ай бұрын
Sorry - so what would the exact measurements be?
@theperfectloaf
6 ай бұрын
@@jackiekatzev7521 scroll up to the video description, they're all in there!
@tennilleh
6 ай бұрын
@@theperfectloaf that's awesome, Maurizio. Thank you! I'll give that a try! I'm also currently in the throes of making your Best Sourdough (5th hour or BF as we speak!). It's so interesting the difference in dough feel when the hydration goes up to this level. It's so soft and billowy from the get go! Fingers crossed it turns out ok from the oven in the morning! Thanks again for your recipes!
@theperfectloaf
6 ай бұрын
Feels amazing, right? Let me know how it all goes!
@tcornish7
Жыл бұрын
If I have a starter that I regularly feed all purpose should I seperate some to do the ratios of different flours you use for your levain, use the normal all purpose feeding I usually do to get the right amount of levain, or do I need to have an established starter using your rations and flour types?
@theperfectloaf
Жыл бұрын
You can use any starter you regularly maintain with no problem, Tiffani!
@MegaGrom111
8 ай бұрын
Hi, I really enjoy learning from your videos! :) I just started baking at home and I noticed in this video that you only baked 1 loaf at a time. Is there an advantage to this and should I not bake 2 loaves at a time? Thanks!
@theperfectloaf
8 ай бұрын
Thank you! Baking one loaf at a time is just fine 🙂
@Linda60ism
Жыл бұрын
For some reason crust on my bread wasnt crusty, bread was heavy, dence inside. Could it be bc i used only half of these 50gr of water during Mix? I didnt use it because dough was very wet. Thank you in advance!❤
@theperfectloaf
Жыл бұрын
No, that shouldn't cause an issue like that. Reducing the hydration should be just fine. If it's heavy and dense it could be either underproofed, or overproofed.
@jacobheuerman6014
Жыл бұрын
I think I figured this out before from your website but where is that ceramic mixing bowl from?
@theperfectloaf
Жыл бұрын
Heath Ceramics in San Francisco. I love it (and have used it for 10 yrs)!
@BernardinoGrossi
27 күн бұрын
I am doing this today and i would like to make it this evening, Currently approaching mid day here in the UK. Do i have to leave it overnight or can i make it the same day?
@theperfectloaf
26 күн бұрын
after you shape the dough, cover it and let it proof about 2-3 hours at room temp, bake it when it passes the poke test: kzitem.info/news/bejne/tm-Xt4pmgoyDqoo
@rcireland
Жыл бұрын
Does it matter if I use either an 8" or 10" banneton? I'm waiting on your book to arrive:)
@theperfectloaf
Жыл бұрын
The 8" fits 800-1kg dough perfectly, but a 10" will work, too. I hope you love my cookbook!
@justwatch902
4 ай бұрын
Great recipe for my whole wheat, I added some cinnamon and raisins two the second loaf and these both were delicious! The only thing was both of them got too dark at the bottom, I added a cookie sheet under my Dutch pots, any suggestions?
@theperfectloaf
4 ай бұрын
Sounds great! I'd bake for less time, or, in the last 10m of baking, carefully take the loaf out of the Dutch oven and let it finish baking directly on the oven rack. The cast iron will still have a lot of retained heat and can take it too far.
@maddidyck9538
10 ай бұрын
Thank you so much!
@theperfectloaf
10 ай бұрын
You're welcome!
@austin5310
Жыл бұрын
based on the schedules in the video, what are the water temperatures that you use to make the starter, levain, and mix the flour? and the home proofer temperature that the bulk fermentation in? Thank you!!
@theperfectloaf
Жыл бұрын
I almost always have everything at 76-78F! If you're kitchen is a little cooler, 74F, just know you might need to extend bulk fermentation a little longer (not a problem).
@lilianam2222
9 ай бұрын
Hi Maurizio, now I’m going to try this recipe. The ciambella was great (my family loved it). My doubt is how long is the maximum that I can leave it in the refrigerator? Because I am thinking that today it’s not going to be possible to bake it. And another question: in this recipe which would be the weight of each bread aproximatly? Once you have baked
@theperfectloaf
9 ай бұрын
You can leave the dough for 24 for hours longer and it'll be just fine (though, a bit more sour most likely). I'm not sure what the final weight is, I've actually never weighed them after baking.
@coffeegeek54
Жыл бұрын
Hello Maurizio - Would your recipe work with 9" oval Banneton or should I tweak measurements? Very much enjoy your videos - spot on and to the point.
@theperfectloaf
Жыл бұрын
This dough should fit just fine in 9" diameter baskets! Thanks, so happy to hear you're enjoying them. Have fun!
@coffeegeek54
Жыл бұрын
@@theperfectloaf thank you!
@etbrand
7 ай бұрын
Thanks!
@canislupustimberwolf6757
Ай бұрын
Hi! I love this bread. I'm about a 3 month sourdough bread baker. I've made this particular bread 4 times. The final product turns out very well. I have 2 questions; 1. The your levain recipe gets bubbly and smells great but barely doubles in volume in 5 hour at 79 degrees.. My starter using bread flour and water at a 1:1:1 for feeding goes crazy tripling and super bubbly in 3 hours at same temp 79 degrees. How come this levain recipe seems so slow and low in volume compared to when I feed my starter? Is this normal because of the stone ground wheat flour in your recipe? 2. The 603 grams of water is more than enough. I don't even add the extra 50 grams later. When it's time for shaping, it's still a very wet ball(s). A flour dust is more than you do. I need to flour dust it 3 times as much. What can I do for this issue? Thank you. My loaves are beautiful and delicious. Crusty and spongy!!
@theperfectloaf
Ай бұрын
Hey there! What you're saying is right. Answers: 1. at 1:1:1 yes, it'll ripen in 3 hours, that's to be expected. With only 50% inoculation, it'll take 5-6 hours! 2. Dont add the reserved water if your dough feels good at 603g, you did the right thing there. Every flour is different and needs adjustment!
@canislupustimberwolf6757
Ай бұрын
Thanks! I'm getting tuned in more and more each batch. I've added different stretches and have added more time to the bulk fermentation time. I am learning that the recipe time stated isn't as important as paying attention to where the dough is at. The real factors are temp, flour, and what the loaf is doing. The time lines are only a guide. Thanks for all you help!!
@WheresBillie104
Жыл бұрын
Please! Tell me where you found those starter and levain jars (glass with glass lids). I have searched long and hard and can’t find them! What is the brand? I am tired of using even wide mouth mason jars, or regular glasses with odd fitting improvised lids. Thanks in advance!
@theperfectloaf
Жыл бұрын
I've used these jars for my starter for over a decade, and after trying every jar out there, they're the best. Here's my information about them: www.theperfectloaf.com/the-best-jar-for-your-sourdough-starter/
@WheresBillie104
Жыл бұрын
@@theperfectloaf Thank you! I’ve seen these jars on some bread videos and I see that you just need to remove the tightening gasket.
@theperfectloaf
Жыл бұрын
@@WheresBillie104 yeah I don't usually use the gasket.
@baydarberatung
Жыл бұрын
Wow. Thanks for this recipe. I have one question. Is it possible to leave the second dough in the refrigerator until the following day. two breads at once are too much for me. I would like to bake the second bread at the following day.
@theperfectloaf
Жыл бұрын
Yup, that will work just fine with this dough, it's super flexible!
@cathyhayman2545
Ай бұрын
Hi there, I wonder what I should do with the levain as I forgot the 5hr timeframe and now it’s 11:00 pm and I can’t start the autolyse now… it’s happy in the microwave but I don’t want to ruin it. Fridge? Leave it in microwave? 😥 hope you’re awake 😊.
@theperfectloaf
Ай бұрын
I would discard down the levain, feed it again, and use it in the morning!
@sessionskyle
Ай бұрын
I’m sorry if this has been asked, but is this recipe able to be halved? I live in a household of 2, so two loaves of bread might be too much for us!
@theperfectloaf
Ай бұрын
Yes, you can absolutely do that. Just halve all the ingredients. I go through doing that here in my guide: www.theperfectloaf.com/reference/introduction-to-bakers-percentages/
@gemmaandreaalba8623
5 ай бұрын
I luv ur Simple Weekday Sourdough Bread recipe. What's the difference w this one?
@theperfectloaf
4 ай бұрын
They're both very similar. Either one will work well for you!
@juliasmelange
7 ай бұрын
Great tutorial! I made 2 small loaves and the texture and taste was great but the crust was a little too thick and hard to chew for me. I cooked them in a preheated cast iron DO. The first one was more browned so I pulled the second one a few min sooner, both had thick chewy crust. Any suggestions for a thinner crust? Thanks much!
@theperfectloaf
7 ай бұрын
For a thinner crust, bake for less time at potentially a slightly higher temperature. It's also common to get a slightly thicker crust when baking in a DO. See my guide below for some tips! www.theperfectloaf.com/how-to-bake-bread-in-a-dutch-oven/
@dawnciarleglio75
11 ай бұрын
Hi Mairizio, I have your book and have a question about the levains that you prepare for many of the recipes. Why, in some of the recipes, like the cranberry walnut, for instance, do you recommend a 12 hour levain? Couldn't I just use the same wt amount by 1-1-1 or 1-2-2? And also, I tried the recipe with king Arthur All Purpose 11.7% flour and found the dough very sticky. Could I use the King Arthur bread flour at 12.7 for a little more gluten? I wasn't sure how else to contact you. I hope you are able to respond. I love your book and I feel that you are one of the most knowledgeable sourdough bakers out there! Thanking you in advance. Your friend: Dawn Ciarleglio. P.S. Even though I struggled with the recipe, from wondering if my levain was passed its peak, to the sticky flour issue (I should have added a little less water when mixing in the levain and salt) I carried forward and am baking this morning. If you are able to respond to my questions, I will let you know how they turned out.
@theperfectloaf
11 ай бұрын
Hey, Dawn! I make a longer running levain like that mostly for flavor reasons. I mention it in the book, but I find it brings more flavor while still having a good balance of yeast and bacterial activity (for punchy rise and flavor, respectively). Yes, you can use one of the other levain builds I talk about in the book, too, no problem. Just make one so it has the same weight to mix into the final dough. If your dough was too sticky, yeah, it might have been slightly overhydrated. Try reducing the water just a little next time. Stronger flour will help for sure, high protein flour tends to be able to take more water (though it can have a gummy texture if used incorrectly!). So glad to hear you're enjoying my cookbook. I have lots of recipes and articles over at my website, www.theperfectloaf.com. Feel free to email me Qs through there and join the community!
@dawnciarleglio75
11 ай бұрын
Thanks for getting back to me. It was very helpful. Although, a bit embarrassing. I should have read the whole book before just picking a recipe. My bad. As it turns out, the loaves actually came out very well. It is an extremely tasty recipe and I will definitely be making it again! Thanx Again. Your friend: Dawn Ciarleglio.
@theperfectloaf
11 ай бұрын
@@dawnciarleglio75 ahh it's no problem at all, Dawn. Enjoy your loaves!
@fiammag84
Жыл бұрын
Mine keeps collapsing and I definitely do not get the oven spring 😭
@theperfectloaf
Жыл бұрын
If you're getting collapsing dough before baking it's likely overproofing on ya! Reduce your bulk fermentation and/or bulk time to help with that!
@tinaspear6776
2 ай бұрын
Where did you get the wicker baskets you use here in the video?
@theperfectloaf
2 ай бұрын
from sfbi.com
@maryshoucair9657
7 ай бұрын
Some add the salt after half an hour from the time the levain. What is the theory behind it ?
@theperfectloaf
7 ай бұрын
Salt can inhibit fermentation a bit, but I don't find it's necessary to stagger like that.
@91Lexis
Жыл бұрын
Hi Maurizio, how can I combine this recipe with an overnight Levain? What would the composition be? I will move the other steps to be a bit earlier as well!
@theperfectloaf
Жыл бұрын
You can do an overnight levain no problem. Just make it with 10% ripe sourdough starter to accommodate a longer ripening time!
@91Lexis
Жыл бұрын
@@theperfectloaf cool! But wouldn’t that leave me (a bit) short on levain?
@theperfectloaf
Жыл бұрын
@@91Lexis no. You want to make the same weight levain, but only 10% ripe starter in there instead of 50% (to total flour in the levain). So the final weight of all of it will be the same, it just has less ripe starter, more flour and water. That let's it ripen longer, slower. Hope that makes sense!
@91Lexis
Жыл бұрын
@@theperfectloaf makes sense, thanks! One final question, how would you adjust baking time / temp when I bake this formula at 80% of the total volume? I’ve been using 20 min at 230 closed and 20 min open. However, last time it was a bit gummy (could be for other reasons)
@theperfectloaf
Жыл бұрын
@@91Lexis I would still do 20m with steam, then reduce the second half of the bake if the dough is smaller. You'll have to test one and try it out, but I'd say maybe 5 mins less, though, keep baking until the interior is around 204F!
@agcala9619
9 ай бұрын
Walmart and Amazon both sell sourdough starter. IDo you recommend buy it there? I suppose that is what is needed to make levain. We do not wish to eat white flour. Is that the only way to make a sourdough bread? Years ago when I was in the Czech Republic I ate rye bread. It was wonderful and I have never found a bread in the United States as good. I assume one reason it was so good was because it was made with sourdough. Is it necessary to use white flour to make rye bread. Eva
@theperfectloaf
9 ай бұрын
I wouldn't buy starter, use my method, here: www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/ You can use white flour to create, and once it's fermenting the same way each day (after about 7 days), switch over to whatever flour you'd like (whole rye, whole wheat, etc.). You don't have to use white flour to make sourdough bread.
@pajones02
9 ай бұрын
I weigh my dough when I divide it so each one is the same weight as the other one.
@theperfectloaf
8 ай бұрын
That's the way to go, and I always do this for larger bakes. But when it's just two, I usually just eyeball it 🙂
@user-pe9mj6rb4c
3 ай бұрын
I live in Reno, NV, altitude 4500’ and very dry. I’ve followed your instructions to a T, but my loaves are not rising. They are flat and gummy. Are there modifications that should be made for high altitude and dry climate. And thanks for all you do!
@theperfectloaf
3 ай бұрын
I live up at 5280ft in Albuquerque and put together all my tips for baking at high altitude, here: www.theperfectloaf.com/how-to-bake-sourdough-bread-at-high-altitude/
@user-pe9mj6rb4c
3 ай бұрын
Great! Thanks soooo much!
@alicehermansson97
5 ай бұрын
It seems that sourdough recipes are always for two loaves. If I only want to make one, do I just halve the recipe?
@theperfectloaf
4 ай бұрын
Yes, you can
@EMKING-po1ne
5 ай бұрын
I followed this, but the Levain was extremely stiff? The bread didn't rise enough. Should I have put more water?
@theperfectloaf
5 ай бұрын
Yes, I would add more water. The levain shouldn't be super stiff!
@maryanngermaine2561
Жыл бұрын
levain measurements too small to work accurately on an old school Taylor scale, will go get a digital scale. guessing the autolyse can flex longer or shorter as needed without big consequences if we are aiming to mix exactly when levain looks ready? thank you!
@theperfectloaf
Жыл бұрын
Yes, definitely flexible with the autolyse, no worries there. Make it work to fit the levain ripening, which is most important.
@MichaelSylvester3
9 ай бұрын
I have a question regarding starter. I was given a 15 year old starter by a friend and it looks and smells amazing. But she keeps it in the fridge and feeds it once a week on a Saturday. She just gave it to me freshly fed and told me to put it into the fridge. How do I go about reviving the starter from fridge temperature to have a ripe starter ready to go?
@theperfectloaf
9 ай бұрын
Check out my guide to storing and reactivating a starter, here: www.theperfectloaf.com/store-sourdough-starter/
@sharilinsley6935
8 ай бұрын
I just made this for the first time. It was beautiful bread but it didn't taste like sourdough. How do I boost the sourdough flavor? My starter is only a couple of weeks old and this was my first time using it. Does my starter need more age or is there something else I can do? I feed once a day with 70/30 bread flour and dark rye. Thanks!
@theperfectloaf
8 ай бұрын
Glad it came out great! If you want more sour, replace some of the white flour with whole wheat, and leave it longer to proof in the refrigerator, up to 12 hrs.
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