Man, you’re the best. I was always making a mistake of doing too many techniques and ending up overproofing the bread in the process. Thank you so much for this simplification of just choosing one technique and sticking too it. One question is there really any difference between autolyze and the other techniques in terms of the end product?
This was a very informative video. I watch a few RUclips channels and they speak if either low or high protein flours. I always wondered what they meant by that. I typically just bought whatever flour they were using in their recipe, but then, I ended up with too many different flours. Thank you!
I pour the water to the bowl first, then add 1/4 flour, mix it super well until smooth. Then add 1/4 more and repeat until no more flour is left. I find it much better for working with high hydration dough
This info was very informative I've been baking for every and some times my bread would never come out right. but these 3 test especially 85% method is the best Mucho gracias Senior.
thank you. I had an inkling that my dough was problematic because too much water and too little protein but it is excellent to get the proof from a master. I believe you mean 12g per 100g, not a kilo (12% protein) and my 'common' flour has something like 9%. I'll try to drop hydration to 60% or maybe 65% and see how it does.
Great video really useful ! Do you bulk ferment after mixing in a stand mixer ? I would always leave it for an hour then shape it and leave it again another 45 mins. Is this too many processes should I just mix it and go straight to shaping ?
Great video thank you! I was wondering, is Richard OK? He seems to have disapeared from internet and the last videos from him are worrying, he seemed to fight depression. If we could have a little news it would be great.
Oh I didn't realise that you need to test your four and water ratio before use. I've always gone buy someone else's recipe. I have a question...I noticed that you didn't add sugar to activate the yeast. Is adding sugar a myth? Can it really be left out of a bread recipe?
Hello , I see your grain mills in the back. Can you make a video snot hydration with them. I just made muffins made with einkorn freshly milled and the muffins were flat. Amy suggestions?
High hydration dough is not that hard, what I found to be much more challenging is how to handle high percentage of rye flour (or basically any low gluten doughs).
So it’s 1 hour for Autolysing. How long for method 2 the lap and fold method. And method the Kitchen Aide. Is there a time you would choose one message over another?
@@glutenmorgentven Thank you for your reply. I just discovered your channel. I use freshly milled flour but am getting frustrated with trial And error. I want to learn why and what I am doing!!!
I need some help if someone can answer to me i made a good sourdough starter and i dont want to make more bread if i put it in the refrigerator how many time it lasts there and second when i will take it from the refrigarator and feed it to make the next bread can i put it again at the fridge or i must use it all and make a new one?
Feed it 2-3 times a week. You can go on with this for ever. When you want to bake: take it out of the fridge, feed it and bake with it once the volume has doubled
I disagree. I knead sourdough in my Kitchen Aid mixer, after autolyse, for 2 minutes at a time, with 15-minute rests in between. By the 4th kneading, the dough is ready for bulk fermentation. Just can't let the mixer "hammer" the dough for long periods.
1) don't try to be funny, cut out that reading spanish book joke, it's not funny 2) last step u used too much flour while making the dough, it's a huge mistake
What the hell is your problem? He is funny and its his channel, he can advertise his book if he wants. Also if you’re the expert what are you doing here watching tutorials? Is your life that sad that you go around attacking people on RUclips?
Man, you’re the best. I was always making a mistake of doing too many techniques and ending up overproofing the bread in the process. Thank you so much for this simplification of just choosing one technique and sticking too it. One question is there really any difference between autolyze and the other techniques in terms of the end product?
This was a very informative video. I watch a few RUclips channels and they speak if either low or high protein flours. I always wondered what they meant by that. I typically just bought whatever flour they were using in their recipe, but then, I ended up with too many different flours. Thank you!
Yes! The secret is to make it simple. May the Gluten be with you. 🙌🏻🍞
Very informative! And it looks fantastic!
I pour the water to the bowl first, then add 1/4 flour, mix it super well until smooth. Then add 1/4 more and repeat until no more flour is left. I find it much better for working with high hydration dough
This info was very informative I've been baking for every and some times my bread would never come out right. but these 3 test especially 85% method is the best
Mucho gracias Senior.
May the Gluten be with you
Thank you for an another amazing and informative video🍞🍕🥨🥯
thank you. I had an inkling that my dough was problematic because too much water and too little protein but it is excellent to get the proof from a master.
I believe you mean 12g per 100g, not a kilo (12% protein) and my 'common' flour has something like 9%. I'll try to drop hydration to 60% or maybe 65% and see how it does.
Great video really useful ! Do you bulk ferment after mixing in a stand mixer ? I would always leave it for an hour then shape it and leave it again another 45 mins. Is this too many processes should I just mix it and go straight to shaping ?
Big fan of the editing at 16:13 :)
With all that flour added at the end, can it really be considered a high hydration dough
Great video thank you! I was wondering, is Richard OK? He seems to have disapeared from internet and the last videos from him are worrying, he seemed to fight depression. If we could have a little news it would be great.
He's OK and baking at his school in Bath.🙌🏻🍞
@@glutenmorgentven Great news! Thank you!!
Oh I didn't realise that you need to test your four and water ratio before use. I've always gone buy someone else's recipe. I have a question...I noticed that you didn't add sugar to activate the yeast. Is adding sugar a myth? Can it really be left out of a bread recipe?
I find King Arthur Flour is the best. Non bleached and hi protein.
When you were making baguette with Richard what was the spread you were eating?
Wow I did not expect the pizza flour to do that!!
Hello , I see your grain mills in the back. Can you make a video snot hydration with them.
I just made muffins made with einkorn freshly milled and the muffins were flat.
Amy suggestions?
Ok. I'll do it.
High hydration dough is not that hard, what I found to be much more challenging is how to handle high percentage of rye flour (or basically any low gluten doughs).
Adonde puedo comprar Masa Madre en US? No se vede en el decscripcion o tienda.
Si puede comprarlo en Amazon
I always use only mixer, too lazy to mixing by hands, and do not believe into autolyze...
Try next time! The Gluten will be with you!
So it’s 1 hour for Autolysing.
How long for method 2 the lap and fold method.
And method the Kitchen Aide.
Is there a time you would choose one message over another?
It's going to take a while depending on the hydration. Did you watch my other video with Bertinet here in the channel?
@@glutenmorgentven Thank you for your reply. I just discovered your channel. I use freshly milled flour but am getting frustrated with trial And error. I want to learn why and what I am doing!!!
You can make dough only from gluten, but poor will be the one who eats it, it is glue and it is rubber.
You didn't mention how you incorporate salt in autolyse methode.
Just add it after the autolyse.
I need some help if someone can answer to me i made a good sourdough starter and i dont want to make more bread if i put it in the refrigerator how many time it lasts there and second when i will take it from the refrigarator and feed it to make the next bread can i put it again at the fridge or i must use it all and make a new one?
Feed it 2-3 times a week.
You can go on with this for ever.
When you want to bake: take it out of the fridge, feed it and bake with it once the volume has doubled
KitchenAid ist just not a good kneading machine.
I disagree. I knead sourdough in my Kitchen Aid mixer, after autolyse, for 2 minutes at a time, with 15-minute rests in between. By the 4th kneading, the dough is ready for bulk fermentation.
Just can't let the mixer "hammer" the dough for long periods.
1) don't try to be funny, cut out that reading spanish book joke, it's not funny
2) last step u used too much flour while making the dough, it's a huge mistake
What the hell is your problem? He is funny and its his channel, he can advertise his book if he wants. Also if you’re the expert what are you doing here watching tutorials? Is your life that sad that you go around attacking people on RUclips?
I unsubscribe from your channel
Why? 😂
I am also curios to know why?
This is not an airport. You don't have to announce your departure.
May the Gluten be with you always! 🙌🏻😙🍞
I think you mean UNSUBSCRIBED not UNSUBSCRIBE 🙄