Thank you. I've been watching your videos and using a lot of your tips. After 5 attempts I finally baked a beautiful tall loaf of bread with an open crumb and crispy crust. I changed my flour, changed my oven temperature, and perfected my shaping technique. I hope I can repeat my good results!
Hey, I used this recipe this week for the first time and today I baked a lovely bread. This is a piece of an art. I had so much fun with it! I started the adventure with baking in January, but generally I have made rye breads. I also used rye sourdough for baking this one. I could leave my job and open small bakery... Thanks for all of your tips :-)
Moin Piotr Kołakowski, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg. Oh and yes - a bakery sounds like a dream!
I have tried them all. This one works for me every time. I have also found that adding a couple of ice cubes into the dutch oven prior to placing it in the oven helps with the rise.
Thank you, today I baked beautiful bread with your help. Your bread insight was the most helpful to me out of the many videos out there about sourdough. Danke!
I do a lot of dopamine intense things. Video games, playing with my kids, stock gambling, used to be a pro poker player, Cross country runners high, etc. I get a huge rush from a successful sourdough loaf! It is a wild unknown outcome payoff which is what our brains love the most. Glad this "bad habit" is super healthy! ;)
I love your attitude to sough dough bread making. You are German precise but lets say Italian c'est la Vie! I really like your other videos as well and can't wait to try some of your tips.
May i ask a question? I have followed this recipe but my dough over ferments very quickly! I have a very humid atmosphere and temperatures around 27°C My starter seems active so quickly after i take it out of the fridge and feed it. I wonder if perhaps i need less amount of starter to prevent quick over fermentation? I feel so lost. Thank you again.
@@caroceren excellent question. Yep that and feeding your starter with a 1:5:5 ratio should be of great help. During bulk aim for a 50% size increase initially. When you shape/proof your dough is that high in temperature that it will still grow quite a lot. I would recommend a fridge for proofing. Please let me know if this helps. Thanks!
My starter rarely grows as much as yours! We live by the Pacific Ocean with great airborne microorganisms, but it’s so cool that it’s making my starter husbandry so confusing! It often gets very sour ( I have ordered the same pH meter you have!) and my first loaf was a hockey puck, though a tasty one. Any advice for cool kitchens? I try to follow your chart but need to keep experimenting. Thx Bread Code!
Thanks for the video. It is helpful. I have a few questions. 1) Both loaves came from the same dough, why would the Dutch oven one have wild crumb and the stone one didn’t? 2) When do you know to exit bulk fermentation? Thanks.
I'm not the video creator but - 1. I'm guessing it has to do with heat radiation to different parts of the dough, or just randomness. 2. The dough should roughly double in size. One way you can know better if you don't want to risk getting it wrong is to take a little bit of dough into a narrow glass that just rises vertically, mark its level now and then keep it in the same conditions as the rest of the dough. and wait till that bit doubles in the glass
Hi Classicalbean, thanks for the comment. Regarding 1. the problem was my steaming technique. I did not add enough steam in this video just on the stone. That way a crust formed quicker and the dough couldn't properly expand during baking. I now like to place another tray on top, this traps the steam for the first half of the bake. Regarding 2. - exactly like Kala said. Thanks Kala. Happy baking!
Do you recommend spending extra money on a banneton or just a loaf pan with towels is fine. Also does high quality bread flour really make a difference? I use King Arthur bread flour
Moin Michael. Excellent questions. Banneton will make a difference in terms of visual appearance. If you use no towels, you will get a nice floury look on your bread. With towels, it will be similar to what you have currently. I love by bannetons, but can't objectively say it is better. King Arthur is amazing flour. Depending on the % protein content, you might want to adjust the hydration a little bit. See: ruclips.net/video/s1gM_jziXcI/видео.html. Happy baking!
Just wanted to thank you! I've been struggling to handle and shape the dough until I found you channel and everything that I was doing wrong. I baked a near perfect loaf last night that I almost cried from happiness!
@@the_bread_code The bread was so good, we ate it all in one day. So I baked another one two days later, but the final texture was gummy and wet. Has this ever happened to you? Do you know what some of the causes could be? Thanks!
I just realized I probably didn't bake long enough because it proofed in the fridge for 3+ hours (my fridge is 3°C), so maybe the dough's internal temperature didn't rise enough). For the dutch oven method, what is the oven temperature and time you usually bake?
Your videos have helped me so much! Out of curiosity, do you use whole wheat flour for your starter and white flour for the bread? I was wondering because of the color of the starter
Hi Kala, Thank you very much. Yes! My starter is strictly whole wheat. I made the best experience with it. It has enough nutrients and makes a more healthy starter.
Hi Sergio, they are made for around 600 grams of flour. Not that big. I tested this before, the size of the banneton is not that important, mostly how long you ferment makes a big difference. Can share aa link if you are interested.
Hi J C. Thank you. Sorry, I don't have a link for that. I was using 65% water per 100 grams of flour, I'd go for 10% sourdough starter, 2% salt in case you want to make it over night. For doing it at room temperature upgrade to 20% starter. In general wait with shaping until the dough doubled in size.
Hi, which flours do you recommend? I am using American or British recipes and never have any structure after bulk fermentation or oven spring. My starter is super active doubling in 4 hours. I have tried shortening the Bulk fermentation but this also doesn’t help. Can you advise the best time of flour to start with? I feel my flours could be off and have tried 550 and 1050 with no luck. Thanks!
Moin Jenni. Excellent question! I'd recommend 400 grams of T550 and then 100 grams of whole wheat, or T1050. With default German flours try aiming for 65% hydration. You can buy high % protein flour sometimes at Edeka or Metro. At Edeka the T405 has around 12% protein, that works great too. You can go a little higher in hydration then. Happy baking.
Hi, Is it okay to bake two loaves at one go? I always do 1kg of flour and tried dividing into a one-third using a pullman loaf pan, and the other two-third using a baking dish. saves time and electricity :) but I am not sure if the time needs to be adjusted as I was still using first 20-25 mins with steam and then ~40 mins without steam
Yes. That works. I just made another video on the topic on how to divide and preshsape. Hope you find it useful: ruclips.net/video/iEfLO_Cl0uE/видео.html
Hello, great instruction and demonstration. I am quite excited to try your method. But I didn’t hear the amount of water you added in the beginning to the flour.
I’ve rolled my dough into a smooth ball. Folded for approximately 10-15 minutes. The dough looks and feels great. However,on the windowpane test I feel it should be able to stretch more. Should I continue to stretch and fold?
You are welcome. Great question! The ventilation would blow away the steam I gathered using the 2nd tray on top (ruclips.net/video/-iHm0XPAmbQ/видео.html). So that's why I never use the ventilation. It helps a lot having more steam.
Moin ddd, mist - mein Akzent hat mich verraten? Haha. Edeka hat ein 405er mit 12% Protein. Das ist ganz gut. Ansonsten immer das 550er. Du musst allerdings immer etwas weniger Wasser nehmen. Habe dazu mal hier ein Video gemacht wie ich mit Deutschem Mehl backe: ruclips.net/video/0kFYyj3WKpE/видео.html. Ich kaufe meins ganz gerne in der Metro.
My starter is almost ready and I'm very excited!! Just a quick question, how long did you bake the bread in the Dutch oven and at what temperature? Thank you for these videos, they're great!!
Hi Darko, try not using the fan in your oven. It should not matter that much. The fan might spread out some of the steam, which is nothing you want during the first stages of the bake.
Great tutorial! Can you please tell me what temperature you cooked the loaves at and for how long? Do you remove the lid at some point on the dutch oven baking method?
Thank you very much Chris! I bake at 230°C for the first 25 minutes, then remove the lid for another 15-20 minutes, depending on how dark I like the crust. I typically like to bake on a stone, with another tray on top. It also allows me to bake multiple breads at the same time. Made a video on this before: ruclips.net/video/-iHm0XPAmbQ/видео.html Hope this was helpful. Have a great day!
Thank you, that means a lot! It is called the "Challenger Bradpan". But - you can get the same results with a simple home oven setup. I made a video on this before, sorry for the slightly poor audio quality. But this is how I bake 95% of my breads these days: ruclips.net/video/-iHm0XPAmbQ/видео.html
Hello. If the total weight of bread dough is about 600 g. What is the recommended size of the pot. ?? And another question. Does the size of the pot matter ?? Is a large pot and the dough small is important for the success of the bread in baking ??? Thank you I would love to get an answer from you
Moin Sara, excellent question. The size of the pot does not matter at all :-). I have a large pot that I use for my dough. The banneton I use is made for around 500 grams of dough :-).
Moin Dan. Oh yes, patience is the key haha. I have a video on controlling the fermentation process, I feel this is really the #1 thing to look at when baking sourdough: ruclips.net/video/nIOPCeLPqrM/видео.html. Happy baking.
Moin Sara. When baking in a dutch oven I like to spray some additional water inside, just to give it that extra little bit of ovenspring. It helps a lot!
Hey Danvil. Yep, that's the pan I like to use. However recently I switched to mostly baking on a stone. Easier to reproduce for all the viewers and cheaper. It's a great dutch oven though.
Hi, great video, I'm going to try this next week. One quick question- once you have the dough in the banneton and say 'if you have time put it in the fridge for 24 hours' is that instead of leaving it at room temp altogether, so like in to the banneton and then straight into the fridge? Or would you leave it out for 2 hours and then into the fridge for 24 hours? Thanks!
Moin Tom. Thank you very much. That means a lot. Both options will work. I have a full video on proofing here: ruclips.net/video/b7Pd7UcZxd0/видео.html. Happy baking.
Hi Ingrid. Don't worry too much about the resting times. I made a video on this before: ruclips.net/video/nIOPCeLPqrM/видео.html. Basically you want to wait until your dough doubled in size. This could be 3 hours, 5 hours or even when it is cold 8 hours. Then proceed and move to the next step :-). Happy baking!
As a beginner it would be helpful to know when to put your starter in the fridge if you live in a warm climate all year round daytime 30C, you don't mention if it stays on the counter top or fridge
Hi. Regarding the whole fermentation process: did the 5 hrs start counting since you just mixed everything andan proceed to autolyse? So it was: Mix and Autolyse - wait 1.5h - Bench fold - wait 1.5h - Coil fold - wait 1.5h. A total of 4.5 to 5 h for the whole making, right? Then 2 extra hrs in the banneton and then to the fridge?
Moin Kevyn. Thanks for the comment. I worked on this small table recently: table.the-bread-code.io/. It includes fermentation times depending on your starter amount and room temperature. Hope this will shed some light on the whole situation. Cheers.
@@the_bread_code Hello from India, Looking at the fermentation table. Is the time in hours or minutes? Sorry for the foolish sounding question but I don't understand it. Thanks in advance.
I fed like 1g of starter for fun in a separate jar and it took about 8 hours to double instead of 5 hours. Also do you bake cold straight from the fridge or does the dough sit and warm up before going into the oven?
@@stellaspetch9085 I always feed my starter 40-80g of each flour and water at 100% hydration. I think this was fed 1:59:59 because I wanted to have basically 120g (1/2 cup) so it would visually be about 1 cup after rising. It doubled after about 8 hours and deflated past 13 hours.
My starter develops a white powdery-looking layer on d entire surface after 2 nites. It still smells like SD, doubles next day, passes d float test. Have you/ anyone had tis experience ? Should I discard it ? Thank you, Guten Baking !
Moin Pat. That's normal. Don't worry. Try using whole wheat flour, it should not happen as much. It's typically a sign that your SD is quite high in acid. Feed using 1:5:5 ratio.
Moin Morena, thanks a lot for the comment. I feel it was because I sliced the bread 1 day later. Normally it should not look like that. I have another tutorial - ruclips.net/video/U9_GVHuI1Ro/видео.html, if you check that, is it what you are looking for? Feel free to reach out with more questions. Always happy to be of service.
@@the_bread_code Sehr schön. Bitte gerne auch mal eine deutsche Anleitung mit den wesentlichen Schritten, wäre super. Mein Englisch Leistungskurs von vor 36 Jahren macht sich gut. Your english is very good and easy to understand and to follow the steps to a fluffy bread. Does it also work with wheat flour 1050?
Hi Lori. Thanks for the comment. Bulk ferment it for a longer period of time. The downside is that you won't be able to shape it again like I did. You will have to bake it in a loaf pan. Oil the loaf pan, then take the dough using a spatula and put it in the loaf pan. Proof it again for another 1-2 hours at room temperature and then bake it. You'll have a nice sandwich bread, that's also more sour.
If you put a pan of water in the bottom of your oven you will have no need to keep opening your oven and spraying. Also if you spray your dough that goes in the Dutch oven once and cover no need to pour water in bottom of Dutch oven.
I have been doing that in the video as well, you are right. I actually switched to this setup for baking and really like it: ruclips.net/video/-iHm0XPAmbQ/видео.html
Moin Pawel. Excellent question. I use whole wheat flour and whole rye flour for my sourdough. It depends on what I have available. Rise flour -> Rice flour. That's rice flour. That helps making the dough non-stick in the end.
Excellent question. Thank you. I would recommend around 65% based on the flour that you are using. So for 500 grams of flour that's 325 grams of water.
Moin bpdesigns4u, haha, no worries. You are not being mean at all, that's great feedback. I personally feel the same way. It's just a recipe I followed and tried to reproduce. Maybe I should work on a 0% effort version, where you literally don't do anything.
Actually the hydration is 68%, not 65%. The starter needs to be considered. I work with no knead doughs all the time, with higher hydration’s, and I can tell from the texture, this does look higher than even 68%. Nonetheless, great video and presentation.
Hi Rob. You are right. It has slightly higher % if you take the starter into consideration. However most of the only recipes already take this into consideration. So that when you see baker's math based recipes, they already consider the slight bump due to the 100% sourdough starter. The flour I used had around 12% protein. I feel most of the texture was coming from the proper fermentation. If you are interested I can send you a video I did on this topic before. Have a great day and thanks for the comment!
@@the_bread_code thank you. Just a couple of quick questions? Do you feed your starter equal parts of water and flour? If I refresh my starter with say 80% water, do I increase the hydration level in the bread? And if I leave my bread to proof in the fridge over night before baking, should i leave it out of the fridge for a few hours before putting it in the oven? Great video by the way.
@@shafis9484 You don't have to increase the hydration level, it is only marginal difference. I always have my sourdough at 100% hydration, it makes things easier :). Yes - I would leave it outside for a few hours before baking. I just uploaded this video, I hope it answers some more questions regarding this: ruclips.net/video/nIOPCeLPqrM/видео.html
@@the_bread_code Yikes! Only 65%?!? That surprised me a lot, my doughs looks like this at 75%-80% hydration... the flour you are using must be very weak then. Btw, amazing videos, greetings from Italy.
Please tell me why my breads will have a little denser texture at the bottom and top looks airy. Trying to improve. Wish I could send you a picture. Email ID?
Moin Ruchi! Sounds like you might not have baked it long enough. Or - you did not use enough steam. Can you send one over on Insta? Or check my email on my profile. Happy baking!
Thank you. I've been watching your videos and using a lot of your tips. After 5 attempts I finally baked a beautiful tall loaf of bread with an open crumb and crispy crust. I changed my flour, changed my oven temperature, and perfected my shaping technique. I hope I can repeat my good results!
Hey, I used this recipe this week for the first time and today I baked a lovely bread. This is a piece of an art. I had so much fun with it! I started the adventure with baking in January, but generally I have made rye breads. I also used rye sourdough for baking this one. I could leave my job and open small bakery... Thanks for all of your tips :-)
Moin Piotr Kołakowski, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg. Oh and yes - a bakery sounds like a dream!
I have tried them all. This one works for me every time. I have also found that adding a couple of ice cubes into the dutch oven prior to placing it in the oven helps with the rise.
Thank you, today I baked beautiful bread with your help. Your bread insight was the most helpful to me out of the many videos out there about sourdough. Danke!
Just baked this in an airfryer. The bread rise is fabulous.😃
I do a lot of dopamine intense things. Video games, playing with my kids, stock gambling, used to be a pro poker player, Cross country runners high, etc. I get a huge rush from a successful sourdough loaf! It is a wild unknown outcome payoff which is what our brains love the most. Glad this "bad habit" is super healthy! ;)
I love your attitude to sough dough bread making. You are German precise but lets say Italian c'est la Vie! I really like your other videos as well and can't wait to try some of your tips.
Thank you very much. That means a lot! Feel free to reach out with more questions!
very thankful of your tidy, detailed data and explanations every time. Love the German way!
My pleasure! You are sehr welcome!
May i ask a question? I have followed this recipe but my dough over ferments very quickly! I have a very humid atmosphere and temperatures around 27°C My starter seems active so quickly after i take it out of the fridge and feed it. I wonder if perhaps i need less amount of starter to prevent quick over fermentation? I feel so lost. Thank you again.
@@caroceren excellent question. Yep that and feeding your starter with a 1:5:5 ratio should be of great help. During bulk aim for a 50% size increase initially. When you shape/proof your dough is that high in temperature that it will still grow quite a lot. I would recommend a fridge for proofing. Please let me know if this helps. Thanks!
My starter rarely grows as much as yours! We live by the Pacific Ocean with great airborne microorganisms, but it’s so cool that it’s making my starter husbandry so confusing! It often gets very sour ( I have ordered the same pH meter you have!) and my first loaf was a hockey puck, though a tasty one. Any advice for cool kitchens? I try to follow your chart but need to keep experimenting. Thx Bread Code!
Thanks for the video. It is helpful. I have a few questions.
1) Both loaves came from the same dough, why would the Dutch oven one have wild crumb and the stone one didn’t?
2) When do you know to exit bulk fermentation?
Thanks.
I'm not the video creator but -
1. I'm guessing it has to do with heat radiation to different parts of the dough, or just randomness.
2. The dough should roughly double in size. One way you can know better if you don't want to risk getting it wrong is to take a little bit of dough into a narrow glass that just rises vertically, mark its level now and then keep it in the same conditions as the rest of the dough. and wait till that bit doubles in the glass
Hi Classicalbean, thanks for the comment. Regarding 1. the problem was my steaming technique. I did not add enough steam in this video just on the stone. That way a crust formed quicker and the dough couldn't properly expand during baking. I now like to place another tray on top, this traps the steam for the first half of the bake. Regarding 2. - exactly like Kala said. Thanks Kala. Happy baking!
Thank you both.
Excellent tutorial! Thank you….
Tried your baking method, best one yet. Many thanks from oz.
Moin Lewie. You are most welcome, glad it worked!
Do you recommend spending extra money on a banneton or just a loaf pan with towels is fine. Also does high quality bread flour really make a difference? I use King Arthur bread flour
Moin Michael. Excellent questions. Banneton will make a difference in terms of visual appearance. If you use no towels, you will get a nice floury look on your bread. With towels, it will be similar to what you have currently. I love by bannetons, but can't objectively say it is better. King Arthur is amazing flour. Depending on the % protein content, you might want to adjust the hydration a little bit. See: ruclips.net/video/s1gM_jziXcI/видео.html. Happy baking!
Super Looking Loaves. Great Delivery. LEARNED A LOT. Thanks
Moin Aria, thanks a lot! Feel free to reach out with questions at any time!
Just wanted to thank you! I've been struggling to handle and shape the dough until I found you channel and everything that I was doing wrong. I baked a near perfect loaf last night that I almost cried from happiness!
Thank you Agni. That really means a lot 🙏🏻. Feel fee to ask more questions at any time.
@@the_bread_code The bread was so good, we ate it all in one day. So I baked another one two days later, but the final texture was gummy and wet. Has this ever happened to you? Do you know what some of the causes could be? Thanks!
I just realized I probably didn't bake long enough because it proofed in the fridge for 3+ hours (my fridge is 3°C), so maybe the dough's internal temperature didn't rise enough). For the dutch oven method, what is the oven temperature and time you usually bake?
Your videos have helped me so much! Out of curiosity, do you use whole wheat flour for your starter and white flour for the bread? I was wondering because of the color of the starter
Hi Kala, Thank you very much. Yes! My starter is strictly whole wheat. I made the best experience with it. It has enough nutrients and makes a more healthy starter.
Hi. very good video. what size of bannetons did you use?
Hi Sergio, they are made for around 600 grams of flour. Not that big. I tested this before, the size of the banneton is not that important, mostly how long you ferment makes a big difference. Can share aa link if you are interested.
Tremendous video. Very helpful and detailed. Can you share a link with the actual recipe? Thanks
Hi J C. Thank you. Sorry, I don't have a link for that. I was using 65% water per 100 grams of flour, I'd go for 10% sourdough starter, 2% salt in case you want to make it over night. For doing it at room temperature upgrade to 20% starter. In general wait with shaping until the dough doubled in size.
Hi, which flours do you recommend? I am using American or British recipes and never have any structure after bulk fermentation or oven spring. My starter is super active doubling in 4 hours. I have tried shortening the Bulk fermentation but this also doesn’t help. Can you advise the best time of flour to start with? I feel my flours could be off and have tried 550 and 1050 with no luck. Thanks!
Moin Jenni. Excellent question! I'd recommend 400 grams of T550 and then 100 grams of whole wheat, or T1050. With default German flours try aiming for 65% hydration. You can buy high % protein flour sometimes at Edeka or Metro. At Edeka the T405 has around 12% protein, that works great too. You can go a little higher in hydration then. Happy baking.
@@the_bread_code Thank you very much! I will try this at the weekend :)
Hi, Is it okay to bake two loaves at one go? I always do 1kg of flour and tried dividing into a one-third using a pullman loaf pan, and the other two-third using a baking dish. saves time and electricity :) but I am not sure if the time needs to be adjusted as I was still using first 20-25 mins with steam and then ~40 mins without steam
Yes. That works. I just made another video on the topic on how to divide and preshsape. Hope you find it useful: ruclips.net/video/iEfLO_Cl0uE/видео.html
Hello, great instruction and demonstration. I am quite excited to try your method. But I didn’t hear the amount of water you added in the beginning to the flour.
Moin Rosin. I was using around 65% hydration. For a noknead bread you want to make a little stiffer dough :-). Cheers.
Thanks for a great channel! If I mix in 100-200g of rye 9,2% protein will that effect a lot, or what is your recommendation?
Try 10% rye flour to start with. Rye is great, but for this style of bread it might have a negative impact on your crumb.
I’ve rolled my dough into a smooth ball. Folded for approximately 10-15 minutes. The dough looks and feels great. However,on the windowpane test I feel it should be able to stretch more. Should I continue to stretch and fold?
Yep. Stretching and folding will help!
Hello, how big is the banneton you use? I would like to purchase one, but don't know which size to get.
Moin Boddie. It has those dimensions: 25cm length, 15cm width, 8.5cm height. It is very similar to this one amzn.to/39SqgrM
That's a lot of kneading for a no-knead bread!
Is it normal for a starter to burst out of a jar? My jar is 10 cm tall, and the starter is 2 cm just after being fed. I feed with a 1:1:1 ratio.
Wow. You must have a super active starter!
If you really hate getting your hands in, I recommend a Danish whisk
Thank you for your quick response, l notice your oven is fan assisted, do you use the fan when you make
you’re bread or do you leave it off. Robbie
You are welcome. Great question! The ventilation would blow away the steam I gathered using the 2nd tray on top (ruclips.net/video/-iHm0XPAmbQ/видео.html). So that's why I never use the ventilation. It helps a lot having more steam.
Welche Mehlsorten aus deutschen Supermärkten (Rewe/Edeka) kannst du empfehlen? bzw. welche benutzt du selber?
Moin ddd, mist - mein Akzent hat mich verraten? Haha. Edeka hat ein 405er mit 12% Protein. Das ist ganz gut. Ansonsten immer das 550er. Du musst allerdings immer etwas weniger Wasser nehmen. Habe dazu mal hier ein Video gemacht wie ich mit Deutschem Mehl backe: ruclips.net/video/0kFYyj3WKpE/видео.html. Ich kaufe meins ganz gerne in der Metro.
The Bread Code super danke dir!! Werde ich die Tage mal probieren
Hi there ... I am just wondering if you bake your dough straight from the fridge ... thanks :)
Moin Ava. Yes. Directly from the fridge :-). That's the idea, it makes scoring way easier.
My starter is almost ready and I'm very excited!! Just a quick question, how long did you bake the bread in the Dutch oven and at what temperature? Thank you for these videos, they're great!!
You are welcome. Awesome. I bake for 25 minutes at 230°C with steam and then another 20 minutes without steam typically.
Is it preferable to use convection bake or normal bake if baking in dutch oven or other covered baking dish
Hi Darko, try not using the fan in your oven. It should not matter that much. The fan might spread out some of the steam, which is nothing you want during the first stages of the bake.
Great tutorial! Can you please tell me what temperature you cooked the loaves at and for how long? Do you remove the lid at some point on the dutch oven baking method?
Thank you very much Chris! I bake at 230°C for the first 25 minutes, then remove the lid for another 15-20 minutes, depending on how dark I like the crust. I typically like to bake on a stone, with another tray on top. It also allows me to bake multiple breads at the same time. Made a video on this before: ruclips.net/video/-iHm0XPAmbQ/видео.html
Hope this was helpful. Have a great day!
Great informative video thank you, that pan your use ing looks good what is the make of it please
Thank you, that means a lot! It is called the "Challenger Bradpan". But - you can get the same results with a simple home oven setup. I made a video on this before, sorry for the slightly poor audio quality. But this is how I bake 95% of my breads these days: ruclips.net/video/-iHm0XPAmbQ/видео.html
Hello. If the total weight of bread dough is about 600 g. What is the recommended size of the pot. ?? And another question. Does the size of the pot matter ?? Is a large pot and the dough small is important for the success of the bread in baking ??? Thank you I would love to get an answer from you
Moin Sara, excellent question. The size of the pot does not matter at all :-). I have a large pot that I use for my dough. The banneton I use is made for around 500 grams of dough :-).
@@the_bread_code OK thank you ⚘
Making my first ever sourdough bread tomorrow with starter from scratch I keep telling myself PATIENCE PATIENCE
Moin Dan. Oh yes, patience is the key haha. I have a video on controlling the fermentation process, I feel this is really the #1 thing to look at when baking sourdough: ruclips.net/video/nIOPCeLPqrM/видео.html. Happy baking.
Dan Dingess How is it going? Some success?
Well what happened? If at first, you don't succeed. . . .
@@DANVIIL the taste was great but the rise was terrible.
Can I use half strong white bread flour and half Whole Wheat flour please ?
Yes of course! In my experience though, whole wheat flour doesn't like too long contact with water. Please report your findings.
@@the_bread_code Oh dear....I may be a bit thick but I don't understand what you mean "....doesn't like too long contact with water." 😟🤔
Hello. I have a question. After 3 hours my dough is too sticky. Maybe I added too much water?
OK, will do just that👍
Any recipe for wholewheat sourdough bread ?
Moin Yoda. Still working on it. Here is my latest recipe: ruclips.net/video/2DFvfRIywC8/видео.html. Happy baking.
Hello. I saw you put water in a pot Is that true ??? I would love to get an answer thank you
Moin Sara. When baking in a dutch oven I like to spray some additional water inside, just to give it that extra little bit of ovenspring. It helps a lot!
@@the_bread_code OK⚘ thank you
@@the_bread_code Hello. How much water is in the pot ??? In the video you do not really see because of the steam lol thank you
What kind of a dutch oven is that? It looks like a Challenger.
Hey Danvil. Yep, that's the pan I like to use. However recently I switched to mostly baking on a stone. Easier to reproduce for all the viewers and cheaper. It's a great dutch oven though.
Hi, great video, I'm going to try this next week. One quick question- once you have the dough in the banneton and say 'if you have time put it in the fridge for 24 hours' is that instead of leaving it at room temp altogether, so like in to the banneton and then straight into the fridge? Or would you leave it out for 2 hours and then into the fridge for 24 hours? Thanks!
Moin Tom. Thank you very much. That means a lot. Both options will work. I have a full video on proofing here: ruclips.net/video/b7Pd7UcZxd0/видео.html. Happy baking.
@@the_bread_code Moin! Great, thank you, that helped a lot.
After the first 1.5hr rest, is the next rest 3hrs or 1.5hr for a total of 3hrs?
Hi Ingrid. Don't worry too much about the resting times. I made a video on this before: ruclips.net/video/nIOPCeLPqrM/видео.html. Basically you want to wait until your dough doubled in size. This could be 3 hours, 5 hours or even when it is cold 8 hours. Then proceed and move to the next step :-). Happy baking!
The Bread Code Great thank you! Is it possible to over ferment in the refrigerator?
thanks mr bread man
Any time
me starter is weak
as I do to make it strong?
Wie viel Wasser hast du benutzt?
Moin Jacqueline. Das hängt immer etwas vom Mehl ab. Habe dazu hier ein Video gemacht: ruclips.net/video/BnvhhxQZQ14/видео.html. Beste Grüße.
As a beginner it would be helpful to know when to put your starter in the fridge if you live in a warm climate all year round daytime 30C, you don't mention if it stays on the counter top or fridge
Hi. Regarding the whole fermentation process: did the 5 hrs start counting since you just mixed everything andan proceed to autolyse? So it was: Mix and Autolyse - wait 1.5h - Bench fold - wait 1.5h - Coil fold - wait 1.5h. A total of 4.5 to 5 h for the whole making, right? Then 2 extra hrs in the banneton and then to the fridge?
Moin Kevyn. Thanks for the comment. I worked on this small table recently: table.the-bread-code.io/. It includes fermentation times depending on your starter amount and room temperature. Hope this will shed some light on the whole situation. Cheers.
@@the_bread_code Hello from India, Looking at the fermentation table. Is the time in hours or minutes? Sorry for the foolish sounding question but I don't understand it. Thanks in advance.
#1000. :D Good job, keep it up!
Thanks a lot!
Did I miss the amount of water? I have rewound twice but can't find how much water
Try around 65% hydration. I also revamped the video: ruclips.net/video/dl7crk2Nvj8/видео.html
I fed like 1g of starter for fun in a separate jar and it took about 8 hours to double instead of 5 hours.
Also do you bake cold straight from the fridge or does the dough sit and warm up before going into the oven?
Moin Just. Excellent question. Yep - directly out of the fridge.
How much water did you use?
@@stellaspetch9085 I always feed my starter 40-80g of each flour and water at 100% hydration. I think this was fed 1:59:59 because I wanted to have basically 120g (1/2 cup) so it would visually be about 1 cup after rising. It doubled after about 8 hours and deflated past 13 hours.
@@justryan2070 I meant how much water in the recipe, not the starter.
👏👏👏😊😊😊regards from PL
Moin Patrycja. Greetings to Poland! Gotta love a good Bigos.
@@the_bread_code Ok with bigos 😃😃😃
My starter develops a white powdery-looking layer on d entire surface after 2 nites. It still smells like SD, doubles next day, passes d float test. Have you/ anyone had tis experience ? Should I discard it ? Thank you, Guten Baking !
Moin Pat. That's normal. Don't worry. Try using whole wheat flour, it should not happen as much. It's typically a sign that your SD is quite high in acid. Feed using 1:5:5 ratio.
@@the_bread_code danke danke vielmal !!
Kein ding diggi. Haha.
What’s the Dutch oven you’re using?
It's called "Challenger Bread Pan".
Hi, How much water did you use?
It must have been around 70% based on the flour :-)
Thank you. One thing: how can one avoid that “boiled bread” look of the crumb. I find that, otherwise good, once sliced it has a waxy look.
MC
Moin Morena, thanks a lot for the comment. I feel it was because I sliced the bread 1 day later. Normally it should not look like that. I have another tutorial - ruclips.net/video/U9_GVHuI1Ro/видео.html, if you check that, is it what you are looking for? Feel free to reach out with more questions. Always happy to be of service.
Morena Capovilla Allow it to thoroughly cool down before you cut into it.
Very nice. Auf Deutsch wäre das auch nicht schlecht.☺
Sehr gute Idee :-D. Bald wird es mal etwas mehr Deutschen Content geben. Werde eine Mühle besuchen und das Filmen.
@@the_bread_code Sehr schön. Bitte gerne auch mal eine deutsche Anleitung mit den wesentlichen Schritten, wäre super. Mein Englisch Leistungskurs von vor 36 Jahren macht sich gut. Your english is very good and easy to understand and to follow the steps to a fluffy bread. Does it also work with wheat flour 1050?
Do you have a recommendation to make the bread "extra sour"? Thank you in advance.
Hi Lori. Thanks for the comment. Bulk ferment it for a longer period of time. The downside is that you won't be able to shape it again like I did. You will have to bake it in a loaf pan. Oil the loaf pan, then take the dough using a spatula and put it in the loaf pan. Proof it again for another 1-2 hours at room temperature and then bake it. You'll have a nice sandwich bread, that's also more sour.
Thank you so much.
Hi Lori, For a more sour bread, simply let them ferment in the fridge for longer, 24-48 hrs once you have them in the baneton. Then bake as normal.
@@natalierice6528 thank you so much!!
If you put a pan of water in the bottom of your oven you will have no need to keep opening your oven and spraying. Also if you spray your dough that goes in the Dutch oven once and cover no need to pour water in bottom of Dutch oven.
I have been doing that in the video as well, you are right. I actually switched to this setup for baking and really like it: ruclips.net/video/-iHm0XPAmbQ/видео.html
Hi!
What flour do You use in the sourdough?
And rise flour is white or fullgrain?
Moin Pawel. Excellent question. I use whole wheat flour and whole rye flour for my sourdough. It depends on what I have available. Rise flour -> Rice flour. That's rice flour. That helps making the dough non-stick in the end.
how much water ?????
Excellent question. Thank you. I would recommend around 65% based on the flour that you are using. So for 500 grams of flour that's 325 grams of water.
I'm not trying to be mean but maybe you should change your title because noknead bread means no kneading.
Moin bpdesigns4u, haha, no worries. You are not being mean at all, that's great feedback. I personally feel the same way. It's just a recipe I followed and tried to reproduce. Maybe I should work on a 0% effort version, where you literally don't do anything.
I totally agree - all of those stretch and folds are kneading in my book!
No autolyse?
Moin tlockerk, I did not do an autolyse back then, I wanted it to be as simple as possible. If I would do it now, I would probably do the autolysis.
Actually the hydration is 68%, not 65%. The starter needs to be considered. I work with no knead doughs all the time, with higher hydration’s, and I can tell from the texture, this does look higher than even 68%. Nonetheless, great video and presentation.
Hi Rob. You are right. It has slightly higher % if you take the starter into consideration. However most of the only recipes already take this into consideration. So that when you see baker's math based recipes, they already consider the slight bump due to the 100% sourdough starter. The flour I used had around 12% protein. I feel most of the texture was coming from the proper fermentation. If you are interested I can send you a video I did on this topic before. Have a great day and thanks for the comment!
Starter bread..”I’ll post the link in here” ?
Thanks for mentioning that, my bad. Link is here: ruclips.net/video/7V3FyVzzVUI/видео.html
How much water did you use in this recipe please?
It was 65% hydration, so 500 grams of flour and then 325 grams of water.
@@the_bread_code thank you. Just a couple of quick questions? Do you feed your starter equal parts of water and flour? If I refresh my starter with say 80% water, do I increase the hydration level in the bread? And if I leave my bread to proof in the fridge over night before baking, should i leave it out of the fridge for a few hours before putting it in the oven? Great video by the way.
@@shafis9484 You don't have to increase the hydration level, it is only marginal difference. I always have my sourdough at 100% hydration, it makes things easier :). Yes - I would leave it outside for a few hours before baking. I just uploaded this video, I hope it answers some more questions regarding this: ruclips.net/video/nIOPCeLPqrM/видео.html
@@the_bread_code Yikes! Only 65%?!? That surprised me a lot, my doughs looks like this at 75%-80% hydration... the flour you are using must be very weak then. Btw, amazing videos, greetings from Italy.
How much water did you add initially? 700ml? (Baker’s math)
I used 65% water for this dough. I don't like to make the dough too wet, as we don't develop any strength over night.
I used Mülltüten too 😂
Haha - are you a German? Yes - they work very well.
Please tell me why my breads will have a little denser texture at the bottom and top looks airy. Trying to improve. Wish I could send you a picture. Email ID?
Moin Ruchi! Sounds like you might not have baked it long enough. Or - you did not use enough steam. Can you send one over on Insta? Or check my email on my profile. Happy baking!
Come on man, cut the crap, you are kneading.
Moin Yakari. I was just following the other no-knead recipes haha. I should make one, completely no knead, no work at all super lazy mode.