If you'd like to support my book project you can do so here: www.kickstarter.com/projects/thebreadcode/the-sourdough-framework-second-batch. Thank you!
Hendrik. I couldn’t see how to change the dried yeast % using the online calculator. Did you type something additional in the URL? That part wasn’t clear.
Funny story - I was once on a company trip and then we all bet 10€ if I could eat a cube of yeast and drink orange juice afterwards. We expected I would explode - nothing happened and I made 50€. But now it gets even weirder - 4 years later a new coworker joined. He's living vegan and he frequently eats fresh yeast to compensate for not eating meat. That's how I learned that it can even be good to eat the yeast. In fact - it contains a lot of nutrients 🙂
Been baking sourdough for just under a year now and tried something I don't think anyone has tried before. When doing my coil folds I noticed that at the end of each coil fold it ends up more or less in the shape of a Banneton loaf. I've always struggled with shaping to get that tight Banneton shape before it goes in the basket. So I thought why not try coil folds to get the shape. So after my dough had risen. I pre shaped it into a fairly tight ball as usual. Let it rest for 10 mins then coil folded it into the Banneton loaf shape which is so much easier than any other final shaping method I have seen. That any beginner could do very easily. Tightened the final dough a little bit after coil folding it into the Banneton loaf shape and flipped it into the basket. Stitched the bottom up and put it in the fridge overnight. The results were amazing best loaf and ear and oven spring I have ever had. Not only do the coil folds during fermentation create strength. By final shaping the loaf using coil folds it adds extra shape strength and a tight final shape. Does anybody else know of anyone who Coil folds while final shaping. It is so much easier to shape for beginners and produces a loaf you would be more than happy to buy in a shop.
For home oven I suggest to increase the hydration. Since the cooking time is longer in home oven there is more evaporation at slower rate so to get the same volume and bubbles as in a wood oven (that can go up to 500°C and it's usually at least 400°C) you will need that water.
Thanks! Here's an older video of mine where I show different baking techniques at home: ruclips.net/video/l0nAMbbYziI/видео.htmlsi=Xe_KNFHIAnToWrIi&t=1537. Steel works best in home oven, or cast iron pan on the stove, then in the oven.
Hello Hendrix, I'm happy enjoying your book! thank you! I'm from Uruguay. I have a great question. I would like to know if the rye starter leave( makin grow) the white flour dough the same or does it cost more than the starter with rye and white flour? Excuse my English! The translation may not be correct. I hope you understand. Thanks a lot!❤
Thank you and greetings to Uruguay. When using a sourdough starter the quick recipe will not be working! 1 hour doughs can only be made with yeast. When using starter it will take way longer.
Hendrik!!!!!! Book help!! I had it in my mind that the Kickstarter book was open until early-August! I went to the site yesterday and, OH NO!, it’s all closed just a few days prior. 😮 Can you help a girl out? Are there extras? If so, which levels? I can’t believe I missed it. 😢
Funnily enough, most times fresh yeast is not fresh enough. If the dry yeast is not expired or opened for a long time, it should always be more reliable than fresh yeast.
Hi! Thanks for the tip! Could you share a link where we can buy malt of flour? I have never seen such a nice looking pizza that has only feemented 1h! Congrats 🎉
Thanks! In the pizza calculator you can use the "sourdough" option. Timing will be way slower, likely 8-12 hours. I'd make the dough overnight then. There's no way to make a fast sourdough pizza dough.
Very nice with an 'emergency' dough option for when you realise that you would like pizza sort of more or less right now 😋 I was a bit confused about the pie you were talking about? Is there a similar recipe for making pies?
@@the_bread_code Thanks. I looked it up myself and apparently the use of "pizza pie" is an American thing. Try calling a pizza a pie in Italy and they will probably ask you to leave their restaurant 😂
You can have the best pizza dough but if you bake it too low it still stinks. So use whatever you can to increase the heat to a maximum in your oven, maybe even try out the pan trick or whatever fits your oven best.
I hope you can answer this comment. I moved to Germany from the US and I was wondering if Germany has bleached and unbleached flours like in the US, my sourdough is not thriving here but I’m not sure if I might be using bleached flour. What number should I buy?
Thank you for a great video and calculator. I was wondering how did you increase the yeast percentage on the website? Is there a setting or button i missed? It would be nice to have an option for a super quick dough like you showed here, so the extra yeast is automatically added.
Not in the user interface right now, you can pass yeast=0.01 in the URL 😀. This is an example link you can click: pizza-calculator.the-bread-code.io/dough?pizzas=4&weight_per_pizza=280&hydration=60&dough_type=yeast&yeast=0.01
@@the_bread_code Arg okay, thank you very much. An idea then would be to add a checkbox to the interface to make a 1 hour dough, so it automatically makes the changes. But thank you for this.. :D
Hi Hendrik, Question for you... why is dough made with yeast able to rise repeatedly after being deflated, but sourdough seems like it cannot? If you let each type of dough rise to its maximum level (until it starts to collapse), isn't the reason it collapses because the yeast has consumed all the available energy in the flour? So it would seem both types of dough shouldn't be able to rise again without more flour being added.
Would this help? pizza-calculator.the-bread-code.io/dough?pizzas=4&weight_per_pizza=280&hydration=60&dough_type=yeast&yeast=0.01 - you can go ahead and print the page. That's what I did in the video.
I would like to ask if the weight of the starter is directly related to the fermentation time? Means if 100g starter needs 4 hrs to double the size of the dough so 50g will need 8 hrs Many thanks
Hello! Have You ever tried to use bassinage method for pizza dough? Im experimenting wthi this one, but im not sure yet if i can see a llarge diffrence
I'm always looking for piza dough recipies, some many goid ones out there. Maybe you can help me: i looking for a full grain wheat dough recipe! At the moment i'm working with 1/3 normal flour and 2/3 full grain flour .... (mal auf deutsch: ich such ein schönenes vollkorn pizzateig rezept 😉 - vielleicht kannst du mir helfen?? Lg)
You need a really strong whole wheat flour to get that to work. Unfortunately you can't get them in Germany 😞. You can only buy them online at flour specialists like Mulino Padano.
@@DerDieDasBoB The main difference with whole wheat is to use higher hydration. For pizza I usually do at least 80% but it depends on the flour. There are lots of flours that would work, one good one though is rouge de bordeaux. Just like whole grain bread the result will be denser than white flour pizza dough, but it also has more flavor.
If you'd like to support my book project you can do so here: www.kickstarter.com/projects/thebreadcode/the-sourdough-framework-second-batch. Thank you!
This is a fantastic video. Finally, someone whose done their research. Thank you so much!!!
I have not been seeing your videos in my feed! So happy to see this! I have this problem! This is so great!
Perfect timing for my new ooni karu 16 oven. Many thanks. You sent me on the way to create sough dough bread on an almost daily basis. Great video.
Thanks! Enjoy your oven, it's amazing!
Hendrik. I couldn’t see how to change the dried yeast % using the online calculator. Did you type something additional in the URL? That part wasn’t clear.
Not only are the programs I write blazingly fast now my pizzas will also be. Great video!
Eating all that extra yeast, did you start to rise?!? I haven't caught a video from you for a while, great to see you again :)
Funny story - I was once on a company trip and then we all bet 10€ if I could eat a cube of yeast and drink orange juice afterwards. We expected I would explode - nothing happened and I made 50€. But now it gets even weirder - 4 years later a new coworker joined. He's living vegan and he frequently eats fresh yeast to compensate for not eating meat. That's how I learned that it can even be good to eat the yeast. In fact - it contains a lot of nutrients 🙂
@@the_bread_code is it not nutritional yeast? It's a little different
@@mattymattffs I think the only difference with nutritional yeast is that it's dead.
Lol! Great comment!
Been baking sourdough for just under a year now and tried something I don't think anyone has tried before. When doing my coil folds I noticed that at the end of each coil fold it ends up more or less in the shape of a Banneton loaf.
I've always struggled with shaping to get that tight Banneton shape before it goes in the basket. So I thought why not try coil folds to get the shape.
So after my dough had risen. I pre shaped it into a fairly tight ball as usual. Let it rest for 10 mins then coil folded it into the Banneton loaf shape which is so much easier than any other final shaping method I have seen. That any beginner could do very easily.
Tightened the final dough a little bit after coil folding it into the Banneton loaf shape and flipped it into the basket. Stitched the bottom up and put it in the fridge overnight.
The results were amazing best loaf and ear and oven spring I have ever had. Not only do the coil folds during fermentation create strength. By final shaping the loaf using coil folds it adds extra shape strength and a tight final shape.
Does anybody else know of anyone who Coil folds while final shaping. It is so much easier to shape for beginners and produces a loaf you would be more than happy to buy in a shop.
Made a poolish pizza last weekend, i wish i could post a pic of it . Best crust ive ever made.
wake up and ... PIZZAAA !!! lets go ! , thx for sharing
pizza calculator...you are really so nice
For home oven I suggest to increase the hydration. Since the cooking time is longer in home oven there is more evaporation at slower rate so to get the same volume and bubbles as in a wood oven (that can go up to 500°C and it's usually at least 400°C) you will need that water.
Amazing thank you❤
Thanks for a great video as always! Do you have any tips for baking in the standard oven?
Thanks! Here's an older video of mine where I show different baking techniques at home: ruclips.net/video/l0nAMbbYziI/видео.htmlsi=Xe_KNFHIAnToWrIi&t=1537. Steel works best in home oven, or cast iron pan on the stove, then in the oven.
I can't get the link to the pizza dough app to work. Thanks for the pizza calculator!
Hello Hendrix, I'm happy enjoying your book! thank you! I'm from Uruguay. I have a great question. I would like to know if the rye starter leave( makin grow) the white flour dough the same or does it cost more than the starter with rye and white flour? Excuse my English! The translation may not be correct. I hope you understand. Thanks a lot!❤
Thank you and greetings to Uruguay. When using a sourdough starter the quick recipe will not be working! 1 hour doughs can only be made with yeast. When using starter it will take way longer.
For how long would you cook this ones, and at what temperature on a classic home oven? Great video btw
If you can get there I'd say 260C or even higher. Baking faster is always better for pizza.
Hendrik!!!!!! Book help!!
I had it in my mind that the Kickstarter book was open until early-August! I went to the site yesterday and, OH NO!, it’s all closed just a few days prior. 😮 Can you help a girl out? Are there extras? If so, which levels? I can’t believe I missed it. 😢
Funnily enough, most times fresh yeast is not fresh enough. If the dry yeast is not expired or opened for a long time, it should always be more reliable than fresh yeast.
I agree on fresh yeast turning old. How often did dry yeast turn bad for you? In my case I'd say 5% of the cases.
Hi Hendrik,
I love, love you videos just right for a geek like me!
Gibt es Dein Buch auch auf Deutsch?
Danke! Leider erstmal nur auf Englisch 😞
@@the_bread_code ich freu mich schon auf die englische Version! Hätte mich nur für meine Eltern gefreut 😉
Hi! Thanks for the tip! Could you share a link where we can buy malt of flour? I have never seen such a nice looking pizza that has only feemented 1h! Congrats 🎉
Thank you! Can you search on your local amazon like website for: "active malt". You should be able to find it.
Is there a way to sub your stiff starter for the yeast in this recipe? How would it affect the timing if you did? Thanks!!
Thanks! In the pizza calculator you can use the "sourdough" option. Timing will be way slower, likely 8-12 hours. I'd make the dough overnight then. There's no way to make a fast sourdough pizza dough.
Very nice with an 'emergency' dough option for when you realise that you would like pizza sort of more or less right now 😋 I was a bit confused about the pie you were talking about? Is there a similar recipe for making pies?
Thanks! Sorry - so the pizza after shaping is commonly referred to as "pizza pie".
@@the_bread_code Thanks. I looked it up myself and apparently the use of "pizza pie" is an American thing. Try calling a pizza a pie in Italy and they will probably ask you to leave their restaurant 😂
You can have the best pizza dough but if you bake it too low it still stinks. So use whatever you can to increase the heat to a maximum in your oven, maybe even try out the pan trick or whatever fits your oven best.
I hope you can answer this comment. I moved to Germany from the US and I was wondering if Germany has bleached and unbleached flours like in the US, my sourdough is not thriving here but I’m not sure if I might be using bleached flour. What number should I buy?
Thank you for a great video and calculator. I was wondering how did you increase the yeast percentage on the website? Is there a setting or button i missed? It would be nice to have an option for a super quick dough like you showed here, so the extra yeast is automatically added.
Not in the user interface right now, you can pass yeast=0.01 in the URL 😀. This is an example link you can click: pizza-calculator.the-bread-code.io/dough?pizzas=4&weight_per_pizza=280&hydration=60&dough_type=yeast&yeast=0.01
@@the_bread_code Arg okay, thank you very much. An idea then would be to add a checkbox to the interface to make a 1 hour dough, so it automatically makes the changes. But thank you for this.. :D
@@DroneoflifeAgreed. Easy to do.
Hi!
If a room is very warm, say 30 degrees Celsius, by how much should the yeast added to the dough be reduced?
@@marks7820 Try the same quantities. It should work as well.
Hi Hendrik, Question for you... why is dough made with yeast able to rise repeatedly after being deflated, but sourdough seems like it cannot? If you let each type of dough rise to its maximum level (until it starts to collapse), isn't the reason it collapses because the yeast has consumed all the available energy in the flour? So it would seem both types of dough shouldn't be able to rise again without more flour being added.
Do you have a printable version of your recipe? Thank you.
Would this help? pizza-calculator.the-bread-code.io/dough?pizzas=4&weight_per_pizza=280&hydration=60&dough_type=yeast&yeast=0.01 - you can go ahead and print the page. That's what I did in the video.
would this timing work for higher hydration around 75% and a "pala" type of pizza?
Yes!
I would like to ask if the weight of the starter is directly related to the fermentation time?
Means if 100g starter needs 4 hrs to double the size of the dough so 50g will need 8 hrs
Many thanks
Hello! Have You ever tried to use bassinage method for pizza dough? Im experimenting wthi this one, but im not sure yet if i can see a llarge diffrence
Yes! You can read more about it here: www.the-sourdough-framework.com/Wheatsourdough.html#dough-strength
@@the_bread_code Cool! Thank You Sir!
How long will dry yeast last after opening the package? How do I extend it's life? Vacuum seal it?
Keep it in the freezer.
What kind of cheese are you using?
I'm always looking for piza dough recipies, some many goid ones out there. Maybe you can help me: i looking for a full grain wheat dough recipe! At the moment i'm working with 1/3 normal flour and 2/3 full grain flour .... (mal auf deutsch: ich such ein schönenes vollkorn pizzateig rezept 😉 - vielleicht kannst du mir helfen?? Lg)
You need a really strong whole wheat flour to get that to work. Unfortunately you can't get them in Germany 😞. You can only buy them online at flour specialists like Mulino Padano.
@@the_bread_code Thanks for your answer. if i want to buy that kind of wheat, what i have to look for?
@@DerDieDasBoB The main difference with whole wheat is to use higher hydration. For pizza I usually do at least 80% but it depends on the flour. There are lots of flours that would work, one good one though is rouge de bordeaux. Just like whole grain bread the result will be denser than white flour pizza dough, but it also has more flavor.
Everyone can make themselves a favor and never making pizza less than 8 hour.
I partially agree. Compared to buying at a local delivery service, this still wins 🙂
@@the_bread_code Yes we can agree on that one :)
Sometimes we don't want to wait 8hrs to make a pizza.
but did you really eat that rest of yeast? 😮
How Frozen my dough pizza? Plastic bac ?? For the next pizza
I am no expert on this topic. Maybe another watcher can shed some light on the topic.
thx😀🤌
Warum drehst du Videos auf Englisch? Mach doch einfach englische Subtitles.
I am shocked!! I never thought I’d see you making yeast dough. I’m very disappointed and sad. If I can’t make sourdough I don’t make pizza.
Cry more
You didn't really eat the yeast, did you?
If you did, you may want to see a doctor.