Question: after you shaped and placed it in the bannetton, you wrote that you then placed it into the fridge overnight and baked it in the morning. If I were to skip the fridge and let it sit in room temp, how long approximately would I have to wait between placing it in the bannetton and then sticking it into the oven?
Hello, the dough should already be sufficiently fermented. So, I would put it in the freezer for 30-45mins after shaping, while oven preheats then bake immediately.
Kak, at the end of bulk fermentation sebelum shaping, doughnya rise sekitar berapa %- 30, 50, 75? The biggest problem for me is knowing when bulk fermentation ends in our hot climate. Please help 🙏 😊
I would be contradicting myself because in the video, I explained how to look at the condition of the dough 😅 Maybe I'm not clear enough in the video. Depending on the recipe, hydration and flour used, the time between the folds can range between 20 minutes to 60 minutes. So you need to observe the dough and see how it spreads. If it doesn't spread, don't fold. If it spreads and flattens, give it a fold. There is no one absolute answer if your objective is to get an open crumb unfortunately. I hope I didn't make things harder for you 😂
Hello Lily, still a beginner : no experience what soever with levain ( which dos not seem straight forward ) : can I replace with yeast and by how much in this recipe ? Merci pour votre reponse !
Hi Lily! So beautiful bread! In a recipe it says 60 gram levain, but doesnt give the proportions to make a levain( not the mature starter, but levain). Thanks!
For this particular one, temperature was about 26-27C. I don't time proofing. It all depends on the dough, and I think that's the main take from this video. That said, and to answer your question, for my starter and my environment, proofing takes anywhere from 4.5 to 5.5 hours
Very nice! I know that not all flours are the same and has the same amount of strongness. Which brand/type or W number did your flour had? Many thanks in advance :) Keep up the vids
Hi. Autolyse isn't a compulsory step at all, even though it seems to be popular. I have used both methods before, and I find there is little to no difference in the final product. However, if your recipe is high whole grain like 35% and above, I would recommend autolyse to fully hydrate the flour before you begin.
If you're asking for a timeline, I would be contradicting myself because in the video, I explained how to look at the condition of the dough 😅 Maybe I'm not clear enough in the video. Depending on the recipe, hydration and flour used, the time between the folds can range between 20 minutes to 60 minutes. So you need to observe the dough and see how it spreads. If it doesn't spread, don't fold. If it spreads and flattens, give it a fold. There is no one absolute answer if your objective is to get an open crumb unfortunately. I hope I didn't make things harder for you 😂
반죽, 폴딩방법, 발효완료시점 등에 대해 설명이 너무 완벽해요. 👍👍👍다른 빵 레시피도 많이 올려 주세요❤
Great video. Very clearly laid out and easily understood. Thank you kindly! 😊
Thank you 🙏
Your video is very clear and detailed.
Hope it's helpful
I’m still intimidated on trying sourdough. But I’m going to try it out! Thank you for sharing your knowledge.
All the best!
Thank you for sharing this video.
My pleasure
Question: after you shaped and placed it in the bannetton, you wrote that you then placed it into the fridge overnight and baked it in the morning. If I were to skip the fridge and let it sit in room temp, how long approximately would I have to wait between placing it in the bannetton and then sticking it into the oven?
Hello, the dough should already be sufficiently fermented. So, I would put it in the freezer for 30-45mins after shaping, while oven preheats then bake immediately.
i will try it tomorrow 💪🏼 thank you very much
Good luck
Kak, at the end of bulk fermentation sebelum shaping, doughnya rise sekitar berapa %- 30, 50, 75? The biggest problem for me is knowing when bulk fermentation ends in our hot climate. Please help 🙏 😊
Lovely. Tq for your kindness sharing 😍
Thanks, hope it's helpful
Wow amazing
Thank you
It would be good to know how much time between each stretching and folding, and how many times you did it
I would be contradicting myself because in the video, I explained how to look at the condition of the dough 😅 Maybe I'm not clear enough in the video. Depending on the recipe, hydration and flour used, the time between the folds can range between 20 minutes to 60 minutes. So you need to observe the dough and see how it spreads. If it doesn't spread, don't fold. If it spreads and flattens, give it a fold. There is no one absolute answer if your objective is to get an open crumb unfortunately. I hope I didn't make things harder for you 😂
@@lilyartisan - now I understand! It was not clear to me before. Thanks for the explanation.
Really nice ❤
Thank you
What net is it you use to line banetton. Where to buy it. Tks
@@agnesyeo1418 disposable hairnet. They're easy to purchase online
My dough sticks to the bowl during the coil folding (leaving dough behind and on my fingers, despite wetting my hands). What could be causing this?
Hello, it could be recipe, could be flour, could be too much water, could be the dough wasn't developed properly, could be starter is too acidic.
Hello Lily, still a beginner : no experience what soever with levain ( which dos not seem straight forward ) : can I replace with yeast and by how much in this recipe ? Merci pour votre reponse !
Yikes, I haven't tried it with yeast before. I suppose you can try using just a pinch of yeast for longer fermentation
Hi Lily! So beautiful bread! In a recipe it says 60 gram levain, but doesnt give the proportions to make a levain( not the mature starter, but levain). Thanks!
Hi, thank you. Levain is essentially, the starter. As long as it's active and fed, you're good to go ☺️
Thank you for sharing. May I know how long is your bulk proof before shaping… and also the temperature… thanks
For this particular one, temperature was about 26-27C. I don't time proofing. It all depends on the dough, and I think that's the main take from this video. That said, and to answer your question, for my starter and my environment, proofing takes anywhere from 4.5 to 5.5 hours
I love the French score! I’ve tried it a few times but mine never looks like that.
I like this too! I think the trick is to overproof it slightly to minimise the burst. Also, I got lucky :-D
May i ask.. as since you don’t normally time the dough condition but on average how long does it take for the dough to relax during S&F & CF? Thanks
Sorry I missed this. There are different conditions like flour, hydration etc, but for this particular dough in the video, it took 30-45 mins
Very nice! I know that not all flours are the same and has the same amount of strongness. Which brand/type or W number did your flour had? Many thanks in advance :) Keep up the vids
You're right. This is Japanese flour with 11.8% protein. I don't know the W number unfortunately.
Great job ...I wonder if you can provide the steps of making sourdough starter itself..... thanks in advance
Thanks. There are so many videos about making a sourdough starter from scratch. All you need are flour water and lots of patience 😂
Hi Lily
Thank you for sharing your method❤️
I wonder why no autolyse(without levain) at the very initial stage?
Hi. Autolyse isn't a compulsory step at all, even though it seems to be popular. I have used both methods before, and I find there is little to no difference in the final product. However, if your recipe is high whole grain like 35% and above, I would recommend autolyse to fully hydrate the flour before you begin.
Thank you so much for your reply..I'm learning a new thing😘
May I know what is the ambient temperature during bulk fermentation?
It's about 28C
@@lilyartisan Thank you ☺
Hi , may I know what is the bread flour you use (got 12% protein)
Hi, any bread flour will do. I used unbleached Japanese bread flour. The best flour is what's more accessible to you ☺️
May I know what’s the size/length of the banetton?
This is 25cm long
Could you provide some times for your each of your steps? Those are important details.
If you're asking for a timeline, I would be contradicting myself because in the video, I explained how to look at the condition of the dough 😅 Maybe I'm not clear enough in the video. Depending on the recipe, hydration and flour used, the time between the folds can range between 20 minutes to 60 minutes. So you need to observe the dough and see how it spreads. If it doesn't spread, don't fold. If it spreads and flattens, give it a fold. There is no one absolute answer if your objective is to get an open crumb unfortunately. I hope I didn't make things harder for you 😂
What is the hydration rate of the levain please?
It's 100% 😊
How many hours do you refrigerate?
Usually overnight, about 12 hours
Nah...too mutch work for a bread..
Buying is definitely easier and quicker 😉