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You didn’t mention what is the right temperature using this particular proving heat mat?

Wow, the texture of the over proofed bread looks better than the under proofed.

That's hugely helpful, thanks! I think I've been scoring too deeply. Any guidance on how deep to go?

We all should know the first example.

Hi Jim, Thanks for this video, I have watched many and this one is the best. Is this recipe approximately 66 percent hydration? (counting 100% hydration for the starter) Have you tried increasing the hydration to 70 percent? Do you see any benefit to doing that? Thanks, Alan

this proofing box is a joke and falsely advertised as being airtight. leave this in the fridge for a day with your pizza dough and watch it come out parched. no better than a 12qt cambro, which is airtight but less spacious. what a swing and a miss from the same company that started my breadmaking interest. oh they also falsely claim this does not move while coil folding. lol it will move just trying to scoop your dough out, give me a break.

Ive always heard seam side down! Lol can you explain difference of seam side up vs down?

so now I know, my dough was always overproofed. It never held the shape when I take it out from a banneton.

Can we see the finished product? This is a great technique video, but I want to see how it turned out!

Thank you for such a detailed video. I loved it!

Definitely a 10 for the crumb for me 😊 . I like them a little paler, but that’s just the colour my husband likes. Great video, thanks

Honestly there's way too much advice on the internet to separate the salt from the yeast/ sourdough. But I have seen enough demonstrations of it doing nothing to harm the leveaning regardless of the timing of it's addition, and experienced it myself too.. On a different note, that looks like a fairly high hydration dough, does it hold its shape in the oven later? when I go to such hydrations my bread first collapses in the oven and then rises back up but inevitably to a lower height compared to a less hydrated dough..

Love this video!!!!!!

How do I keep from over browning the top of my loaf

Ok enough already

Here are the ingredients???

The most obvious question is doesn't this deflate the dough after all books and instructions say to coil fold and be gentle on the dough? This is the opposite.

you explain nice the 22 degree then you cut all your bread in like 75-80 degree angle, lol you went almost in 90 degree (perpendicular) to the bread, make up your mind

Thanks for sharing your knowledge. This is the demonstration and explanation I needed. But when do they go into the fridge for cold fermentation? After testing the proofing? or did these doughs just come out of the fridge? I appreciate you sacrificing some dough.

I purchased the Challenger pan and make one sourdough bread the other day and though it turned out, I would give myself a two for effort! Scoring was the least of my problems. I did enjoy this video.

So enjoyed watching this video - thank you Jim. Ten all round!

Gracias pero si receta está muy bien

In the video it shows that you put the domed lid under the pan for the last half of the bake - what's the reasoning for that? TIA!

Finally a video that explains proofing very well.

Thanks. I learned some things. But I'm not going to invest in a mixer. Part of the enjoyment of baking bread in feeling the entire process from start to finish.

It’s like bread porn….

I just received mine in the mail. My first loaf for it is proofing now. I can't wait to try it. I am very appreciative that it is made in America, and it shows on the quality of the build. It is a little spendy, but it will last forever, and someday will be passed down to my granddaughter.

Would this fit enough dough for 2 batards or just 1?

Thank you, really helpful!

So can one roast a chicken in there?

I wish he would have BAKED the breads so we could have seen the difference

Love this video and demonstration! I watched a few of the other videos in the series too - it would be really handy if you linked them in youtube so they play one after each other. I'd really appreciate if you posted the recipe so we could try to follow along and copy your techniques. Lastly, I'd love to see the the actual end product, both finished loaf and crumb. Thanks for the video!

Great video. Will be trying this today!

Very nice, thank you for sharing, but that music. 😝. The music is terrible.

What is autolyse? I’ve always made bread by hand and simply kneaded, and let it rest/rise, punched down, kneaded lightly, formed the loaves and let them rise again before baking. Always successful but apparently I’ve been missing something LOL And was just gifted an Ank so trying to figure out what to do. First set I made I think was not kneaded long enough nor enough liquid. Trying to educate myself. Getting confused instead 🫠

@22:25, why didn’t you scrape off the bit of dough stuck to the Pyrex dish and tuck it under the dough? 🤔

your videos are so helpful!

I notice you have a grain mill on your counter. Did you use freshly milled flour for this recipe? If not, what is the correct substitution for FM flour? Thanks so much!

Thank you this really helped me.

I always struggle with this. Thanks for making proofing clear and simple.

Thank you for short and clear explanation!🌺

Best demonstration I’ve seen!

Thank you! Just what I needed to know.

Am I the only one that couldn't tell the difference in rise except for the sharper edges?...

Perfect - I’ll remember those tips 🍞🥖 x

Can you please STOP SAYING AGGHHHH. AGGGHHHHH Get more professional Awwwwwww

Thank you so much for this tip. I have yet to use my Challenger pan, got it only today, but because of having read some reviews with this concerned, I just happened to go online here and now to see what I could find to solve this issue. Serendipity.

Thank you! I was able to identify which problem I have immediately. Very concise video without wasting my time.

Best video ever on proofing, thanks for the under/perfect/over comparison!

In the Video the guy puts ice cubes directly on the hot base... Was just curious if there is any risk of the cast iron cracking due to thermal shock from the very hot cast iron and very cold ice cubes hitting it? P.S. I will be getting one of these.