Hey Charlie, I always enjoy your recipes as they are explained very well and there is always a list of ingredients. You are very methodical. Take care.
I did and followed your recipe and it came out really good. I made half of the ingredients Your is much better than other recipe that U have tried. I achieved the oven spring rise. Thank you for sharing.
Made this y'day with a rye starter + my leftover dark rye flour, 88g + caraway seeds. Came out great. Moist. Chewy. Not very sour, just what I wanted. TY for this vid and sll the details.
When I watched this video, I already had another sourdough bread in the making. I figured, why not get some more going. I had some really active, bubbly starter that was begging to be baked. So, I got started. I loved that just my Danish whisk was enough to get this dough started. So, I started with that and then followed all the directions. My dough was very wet, so was hoping that it was not going to flop. I used a 7” round Banneton for one loaf that was to be baked in a 4 quart Dutch oven, and a 9” oblong Banneton that was to be baked in a 14” TerraCotta Cloche baker. I crossed my fingers when it came time to do the transfer. My dough was still pretty “loose.” But, I got it in and into the oven. Once the lids were removed, I baked for 20 minutes, checked the temperature (198F) and removed them from the oven. Voilá. They look terrific. I will see tomorrow if they taste amazing.
Hi Charlie, thank you so much for sharing this amazing technique. I have been making sourdough bread for a number of years , but this way of making and the results are outstanding. I make on average 2 to 3 batches a week and they have never failed to impress me. Once again a big thank you.
Hi, I am excited to try this! But, I've got a question: your schedule begins at 8:00AM with the first step mixing a mature starter with flour + water to make the levain. Do you start activating your starter the night before? How can you be sure it won't over rise, and start sinking and then no longer be ripe/mature?
love your videos! Bread comes out great every time. I have a question, is it possible to slow down the stretch and fold cycle if you have to leave? Can the dough be put in the fridge to slow down the cycle? Thx!
Hello, your bread recipes have changed my baking. They are so delicious but especially consistent. Thank you. Would you consider creating and posting a rye sour dough recipe?
Thank you!! i had incredible success with your beginner recipe so I thought I would try this higher hydration recipe. So the dish towels stuck to my loaves in the bannertons, which I sprinkled with regular flour. I actually have plastic bannertons, do I still need. a dishtowel? I did not get a good oven spring and lots of big holes in the loaves. First time I put my starter in the oven with light on to get it going....then heated water slightly instead of tap water temp, then used plastic bags to cover in fridge....there was some condensation in the bags.... previously used just dishtowels. I did not get a successful rise at all. I struggled with the shaping as it is so wet. I want to try and perfect it but not sure which issue is my problem. Thoughts? With your beginner recipe my loaves look tiny and do not rise at all in the fridge they develop a thick skin which is easy to score ----then when I bake them, they come out incredible, huge rise, amazing,. But this higher hydration recipe I struggled with (only been making sourdough for a month or so and made my own starter from scratch). Any tips for me? Thanx and I love your videos so thorough !!!
Hey there! I just wanted to let you know that I tried this recipe yesterday and it was great. I've been looking for a same-day recipe, so this was awesome, and I love how pretty much every rest is 25 minutes-it just makes for an easy relaxing activity without overthinking anything. This was my first time shaping batards and it was cool to see the loaves spring higher in the oven than boules I've made before. This is going to be my go-to recipe, and one that I think would be fun to experiment with different kinds of flour and add-ins. Thanks for posting!
I'm appreciate it, I'm glad you like the recipe! Yeah I'm a big fan of the batards, they make for better shaped slices too in my opinion. Thanks a lot for the feedback!
Wow, thank you for this recipe. My mom was not the biggest fan of the sour taste of sourdough when I baked my first one yesterday with a over-night proofing. I have to try this, but probably with a bit less hydratation dough 😁
I made this and my loaf was alright, but i cant seem to get ears for the loafs. The crumb was good but did not dome like yours. Do I need to make more tension for the dough, spray water on my bread, or lower temp for the crust? I made boul shaped sourdough and did a x scoring pattern. Can I also combine the 2 loafs for a larger loave and just double baking time and browning?
I ended up being away from the house all day yesterday and forgot I had to make a loaf for my grandma for tomorrow/today technically (currently 2:20 am) lol. So I mixed the dough at about 10:30 pm and did about 4 sets of stretch and folds since then until now. Going to go to take a nap and get up around 630am and room temp proof and fridge proof and hopefully its out of the oven by 9am when I have to leave again lol. I figured it'd be possible if I used a bit more starter and kept it in a warm spot for the bulk. This video was confirmation so thank you.
Thanks so much for this recipe!! Everything looked perfect until I had to pre-shape and shape. I'm still having difficulty handling the higher hydration dough, this one being pretty high. What amount of water would you suggest bringing the hydration level down a bit more for easier handling? At least until I'm more efficient with higher hydration.
I’m currently struggling with what I think is over-fermentation...I live at high altitude (6,700 ft) and I’ve read that the higher the altitude the faster fermentation can happen. Would you suggest fewer folds to reduce bulk ferment or less time between every set of folds?
I am making this one now, but as a loaf in pan ,not a boule. I am excited to see the outcome because the dough feels great with the stretch and folds. A bit wet initially but that all comes together. If I want to use Einkorn what would you suggest the ratio to bread flour be? Should I add more water for Einkorn? If I want to make this a little sweet and add honey, how much would you suggest? Thank you so much.
Hi Charlie, thanks for this recipe. I love the softer crush on this (compare to the basic sourdough). Is it because of hydration is higher? If I want to add inclusion, at which point of time is appropriate? Thanks
Thank you! I’ll be sure to try it sometime! I was wondering whether keeping the dough in a larger container affects in anyway the open crumbs. I don’t manage to get all those wonderful holes in the bread, even though I do (think) I manage fairly well the stretch and fold technique. But I do keep my dough in a somewhat tighter bowl the entire process.
Hmm, that shouldn't make a difference unless your dough actually completely fills the container. So most likely, the problem lies elsewhere in the process. Maybe you need to proof longer or use a higher hydration.
Great recipe! I have tried 6+ recipes for Sourdough and I couldn’t get the dough to rise in the oven. I followed your recipe and my breads turned out perfectly! Thank you!
Hi, i have been having burnt underside when i used dutch oven to bake my sourdough bread. And when i watched your video, i noted that something was placed at the bottom of your oven and that the underside of your bread is not burnt at all. May i know how u did it and has it got to do with the thing that was placed at the bottom of your oven? Thanks! :)
Hi, I’d like to make bread bowls so do you have recipe that doesn’t need to use the basket for shaping the dough and just bake the bread on the baking sheet pan? Thanks!
If you don't have bannetons, you can just use a bowl lined with a dish towel, but I'd definitely recommend at least doing that so the loaves maintain their shape. But yeah you can definitely bake the loaves on a baking pan or pizza stone if that's all you have! The dutch oven just helps with getting a better rise, but it still works without it.
I’ve tried the basic one and I’m so happy with the results for my first time. I didn’t use a Dutch oven since I don’t have one. So I placed bowls of water at the bottom and sprayed some water into the oven before placing my bread in. I didn’t manage to get a nice oven spring:( how do I do it? My oven’s max temperature is 235C. The bottom of my bread seemed slightly dense. Is this related to my bread being baked on a tray that can’t really retain heat? Should I get a baking stone? Thank you!!!
Hi there, so glad I've found you! Yesterday i followed your recipe exactly and made 2 loaves. I did all the resting times in the oven with the light on and the dough did appear to get quite warm. Is that ok. The dough did appear quite sticky but I managed although it was very difficult to score before putting in the oven. They baked well and rose well. the only problem is that the crumb is a bit rubbery - any comments. Thanks agaion for your tuition.
Yes, it should be quite warm (ideally around 85F), but depending on your oven, it might get warmer than that. If your dough is sticky, that's a sign that it may be over-fermented, so you may want to shorten the fermentation time or just perform it at room temperature instead of in your oven. Also, performing the final proof in the refrigerator and baking the loaves while they're still cold will help make them easier to score
I generally use conversions of 125g of flour per cup, and 240g water per cup. The salt can vary a lot depending on which brand and type you use, so I would recommend checking the label on your salt container for that conversion.
Hi Charlie! I am haivng trouble coming up with the total of flour you have listed for your same day sourdough bread recipe. When I add every thing up I only come up with 720 grams of flour. You have 740 grams listed for the total. Did I miss 20 grams of flour somewhere? Just wondering, cause I really want to make this recipe but want to get the totals correct. Thanks, Bev
Yes you can do that, I think you might like this recipe if you prefer a lower hydration dough: ruclips.net/video/VQn6ibD5XKU/видео.html. I also use a mixer to make the dough for that recipe.
Instead of using the dutch oven, can I sprinkle water in the oven so I bake the bread in a humid environment or put a cup of water in the oven to do the same?
In my experience, the next best method (after the dutch oven method) would be the one that I discussed in my baguette video, which involves placing ice in a pie pan with holes in it, and letting the water drip into a pan below to ensure a slow and constant release of steam.
Hi Charlie, great video. Can you help me please? I manage to get as far as the benetton then when I turn it out it sticks to the cloth and release the air. Do I need heavier flooring? Thanks. S.
Hi Charlie, I saw your baguette recipe and I wonder: is the baguette and bread basically the same recipe except for the shaping? For instance, can I make same day baguette using this recipe?
I made this recipe today. I thought things went along fine. The loaves baked up beautifully but the crumb looked soggy. One loaf was smaller and didn’t rise as much as the other but I just chalked that up to the way I divided the dough. (This is only me second time making sourdough bread so I’m sure there’s a lot of operator error.) I used a LeCrueset Dutch oven to bake the loaves. Do you think the cast iron combination cooker is better for sourdough?
In theory, a normal dutch oven should bake the loaves just as well as the combo cooker does, but I just prefer the combo cooker because it's much easier to place the loaves in and score them. If the crumb turns out soggy, you may just need to bake the loaves longer (you can bake them longer with the lid on to prevent the outer surface from burning) and make sure that you let the loaves cool all the way before cutting into them.
Followed this recipe today and my dough was matching all the cues you mention in the video. But then during baking they didn’t rise almost at all. I used banneton baskets, exact flours and measurements, and a Dutch oven. Any thoughts on what might be causing this? This isn’t the first recipe that I’ve had this issue with.
Could it be the dough tension? Not enough tension in the final shaping has a lot to do with rise. Watch his final shaping again. See how he gently drags the dough on the counter enough times til I see the dough get smooth and tight. That helps create tension. I drag and turn at the same time. I start with a boule and then gently shape to an oblong. A Boule is the easiest way to do this technique.
Did you add a booster feed to your starter the night before? How do you manage to make your starter doubled in 1.5 hr? Mine still took 4 hrs with 85F water.
Thanks for making this great video though! I also want to know why you’ve bumped up the hydration for a same day bake. Can I still use your old recipe with this schedule?
No, I had just fed my starter about 24 hours prior to mixing the levain. Hmm, did you use the same 1:1:1 ratio and keep the starter itself in an 85F environment? If so, you may need to increase the ratio even further to help the starter rise more quickly.
Thanks. I did but I will try to increase the ratio next time. I’ve had lots of successful loaves with your old recipe. But my loaf failed quite miserably with this schedule and recipe today. The dough continued to grow about 20% in the banneton even after having it in the fridge for the last 1.5 hr, thus causing some edges sticking to the outer rim of the banneton and was torn during the flip. Can I keep the hydration level at 77% but still use this schedule?
Sorry, I forgot to answer that one. Yes, you can definitely use the 77% hydration with the same-day schedule. I just bumped up the hydration in this video to show a slightly more advanced recipe on the channel (and it's also the hydration level that I typically use), but the hydration doesn't have anything to do with the actual schedule. So you should be able to use pretty much any timing schedule with any hydration level.
Hi Charley, when you say "three more times around the perimeter of the dough" I'm assuming you mean a total of four times in all, in a north-south-east-west figure?
I don't have bannetons, and they're very expensive here. Can I just put the shaped loaves into regular Sandwich bread baking moulds (9" x 5" ones), and bake them in those?
Yes you can do it that way. I would recommend using the 9x5 pans for proofing, then still use a dutch oven to bake if you have one. But if you don't, you can bake in the 9x5 pan
I notice that you don't autolyse the dough before adding the starter, I'm just wondering whether I should do this, as some people say it's necessary. I could mix the flour and water earlier to stick to the times, just wondering if there's any benefit in doing this?
Yeah some people do it that way, but I haven't found it to be necessary when working with non-whole grain flours. The resting period before adding the salt seems to achieve the same effect that a typical autolyse would.
@@TheRegularChef cheers for the advice. I'm finding my loaves explode out the bottom and don't open up at the top where I cut it like yours do. I don't yet have a dutch oven I'm using the lava rocks method, but something seems off with my dough. It does seem more sticky throughout the bulk rise process. Is there something I'm doing wrong?
It can be found at theregularchef.com/merch, and I also included the link in the video description! I haven’t added the link to my website itself yet, but if you use that link I gave, it directs you straight to the merch site
You do have to have a sourdough starter made first. If you don't have one yet, I have a video on that as well: ruclips.net/video/mV5WuTqLEG8/видео.html
Hi! The information can be found here: theregularchef.com/sourdoughconsultation. And I use PayPal for the payments if that was what you were wondering.
Overall your video is good. One point that you should really emphasized for people relatively new to sourdough. The importance of temperature to accomplish this in your timeframe, In fact, you probably should check the temperature of your proofer because to do this quickly your proofer is probably 2 to 3° C higher than what you said? It really is so very important to understand this relationship. Maybe your starter is exceptionally good and you are correct but If you followed your time table you're setting yourself up for failure without the correct temperature. And as I said it's probably a few degrees C warmer than what you said. The state of the dough should be telling you your times for the next stage. I own a restaurant in the Bay of Panama and often help new people get started. in sourdough. I tell them to watch the time of the ripening of the LeVan to double in size. and if they are going by the clock only that should be the max time from mix to final shape
This an an advanced recipe so it's important to weigh out your ingredients in order to achieve the proper result. I'd recommend starting with my basic sourdough bread recipe if you don't have a scale (I did provide conversions there) ruclips.net/video/hNzJLP61nnQ/видео.html. You can follow the timing from this recipe if you still want it to be a same-day bread
Well technically I did do the autolyse in the way chad describes it (which includes the levain, water, and flour), but I just called it a resting period in this video rather than autolyse.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
i’m excited to make proofing styrofoam box. Do you have written recipe for same day sd bread?
Hey Charlie, I always enjoy your recipes as they are explained very well and there is always a list of ingredients. You are very methodical. Take care.
I did and followed your recipe and it came out really good. I made half of the ingredients Your is much better than other recipe that U have tried. I achieved the oven spring rise. Thank you for sharing.
Made this y'day with a rye starter + my leftover dark rye flour, 88g + caraway seeds. Came out great. Moist. Chewy. Not very sour, just what I wanted. TY for this vid and sll the details.
Wow I'm making this soon that's a really nice recipe
When I watched this video, I already had another sourdough bread in the making. I figured, why not get some more going. I had some really active, bubbly starter that was begging to be baked. So, I got started. I loved that just my Danish whisk was enough to get this dough started. So, I started with that and then followed all the directions. My dough was very wet, so was hoping that it was not going to flop. I used a 7” round Banneton for one loaf that was to be baked in a 4 quart Dutch oven, and a 9” oblong Banneton that was to be baked in a 14” TerraCotta Cloche baker. I crossed my fingers when it came time to do the transfer. My dough was still pretty “loose.” But, I got it in and into the oven. Once the lids were removed, I baked for 20 minutes, checked the temperature (198F) and removed them from the oven. Voilá. They look terrific. I will see tomorrow if they taste amazing.
Hi Charlie, thank you so much for sharing this amazing technique. I have been making sourdough bread for a number of years , but this way of making and the results are outstanding. I make on average 2 to 3 batches a week and they have never failed to impress me. Once again a big thank you.
That's great to hear, I'm glad it's worked out well for you!
Bro, you have really cool colors for the T Shirts. Looking to order a few soon!! Thanks for simplification on the starters and same day!
This was AMAZING! !!!!! Thank you soooooo much for sharing! I don't think I'll be going back to the slap and fold method. Keep on baking 😄.
Will try this recipe for the next one! 😍🤗🔔
Hi, I am excited to try this! But, I've got a question: your schedule begins at 8:00AM with the first step mixing a mature starter with flour + water to make the levain. Do you start activating your starter the night before? How can you be sure it won't over rise, and start sinking and then no longer be ripe/mature?
love your videos! Bread comes out great every time. I have a question, is it possible to slow down the stretch and fold cycle if you have to leave? Can the dough be put in the fridge to slow down the cycle? Thx!
Hello, your bread recipes have changed my baking. They are so delicious but especially consistent. Thank you. Would you consider creating and posting a rye sour dough recipe?
That's great to hear! Yeah I hope to do that soon! That's not something I do often so I'll have to perfect the recipe
Great video!! Very easy to follow. Just ordered my TRC merch. Looking forward to getting all my items soon.
Thank you!! i had incredible success with your beginner recipe so I thought I would try this higher hydration recipe. So the dish towels stuck to my loaves in the bannertons, which I sprinkled with regular flour. I actually have plastic bannertons, do I still need. a dishtowel? I did not get a good oven spring and lots of big holes in the loaves. First time I put my starter in the oven with light on to get it going....then heated water slightly instead of tap water temp, then used plastic bags to cover in fridge....there was some condensation in the bags.... previously used just dishtowels. I did not get a successful rise at all. I struggled with the shaping as it is so wet. I want to try and perfect it but not sure which issue is my problem. Thoughts? With your beginner recipe my loaves look tiny and do not rise at all in the fridge they develop a thick skin which is easy to score ----then when I bake them, they come out incredible, huge rise, amazing,. But this higher hydration recipe I struggled with (only been making sourdough for a month or so and made my own starter from scratch). Any tips for me? Thanx and I love your videos so thorough !!!
I would love to try this recipe, where can I find it?
Thank You
I made this today! First time ever, and it's amazing! Thank you for making the recipe so easy to follow.
Hey there! I just wanted to let you know that I tried this recipe yesterday and it was great. I've been looking for a same-day recipe, so this was awesome, and I love how pretty much every rest is 25 minutes-it just makes for an easy relaxing activity without overthinking anything. This was my first time shaping batards and it was cool to see the loaves spring higher in the oven than boules I've made before. This is going to be my go-to recipe, and one that I think would be fun to experiment with different kinds of flour and add-ins. Thanks for posting!
I'm appreciate it, I'm glad you like the recipe! Yeah I'm a big fan of the batards, they make for better shaped slices too in my opinion. Thanks a lot for the feedback!
@@TheRegularChef r
Wow, thank you for this recipe. My mom was not the biggest fan of the sour taste of sourdough when I baked my first one yesterday with a over-night proofing. I have to try this, but probably with a bit less hydratation dough 😁
I made this and my loaf was alright, but i cant seem to get ears for the loafs. The crumb was good but did not dome like yours. Do I need to make more tension for the dough, spray water on my bread, or lower temp for the crust? I made boul shaped sourdough and did a x scoring pattern. Can I also combine the 2 loafs for a larger loave and just double baking time and browning?
Thank you so much amazing recipe and technique after so many tryout finally I m 100 percent satisfied 🙏🏻💐💐
I will try it tomorrow. I hope it turns out just like yours....
I ended up being away from the house all day yesterday and forgot I had to make a loaf for my grandma for tomorrow/today technically (currently 2:20 am) lol. So I mixed the dough at about 10:30 pm and did about 4 sets of stretch and folds since then until now. Going to go to take a nap and get up around 630am and room temp proof and fridge proof and hopefully its out of the oven by 9am when I have to leave again lol. I figured it'd be possible if I used a bit more starter and kept it in a warm spot for the bulk. This video was confirmation so thank you.
Thanks so much for this recipe!! Everything looked perfect until I had to pre-shape and shape. I'm still having difficulty handling the higher hydration dough, this one being pretty high. What amount of water would you suggest bringing the hydration level down a bit more for easier handling? At least until I'm more efficient with higher hydration.
Love your videos! Thank you so much. Any quick advice on how to tweak the recipe/ technique for high altitude? 8200 ft
Thank you so much,
Gina:)
Great time table to making sourdough bread 🙏🏻👍.
You explained it very well.
Tq for the recipe and video tutorial. 🙏🏻.
I will try your recipe 😊
I’m currently struggling with what I think is over-fermentation...I live at high altitude (6,700 ft) and I’ve read that the higher the altitude the faster fermentation can happen. Would you suggest fewer folds to reduce bulk ferment or less time between every set of folds?
I would go with less time between folds!
I am making this one now, but as a loaf in pan ,not a boule. I am excited to see the outcome because the dough feels great with the stretch and folds. A bit wet initially but that all comes together.
If I want to use Einkorn what would you suggest the ratio to bread flour be?
Should I add more water for Einkorn?
If I want to make this a little sweet and add honey, how much would you suggest?
Thank you so much.
can i use glass loaf pans instead of bannekins or do you have another suggestion if don’t have bannekins?
Thanks a lot for this recipe, really appreciated!
Any modifications to any of your recipes for altitude? I live at 10,000 ft and am new to baking sourdough. Thanks!
Hi Charlie, thanks for this recipe. I love the softer crush on this (compare to the basic sourdough). Is it because of hydration is higher? If I want to add inclusion, at which point of time is appropriate? Thanks
Why is there no way to print a recipe from your website?
Thank you! I’ll be sure to try it sometime! I was wondering whether keeping the dough in a larger container affects in anyway the open crumbs. I don’t manage to get all those wonderful holes in the bread, even though I do (think) I manage fairly well the stretch and fold technique. But I do keep my dough in a somewhat tighter bowl the entire process.
Hmm, that shouldn't make a difference unless your dough actually completely fills the container. So most likely, the problem lies elsewhere in the process. Maybe you need to proof longer or use a higher hydration.
The Regular Chef thank you!
thank you so much for sharing this recipe !!! I'm going to make this tomorrow, wish me luck :)))
Great, good luck!
Pls guide me with the same day starter thks
Hi Charlie! Bread is looking great! Can I know what is the size of your banneton basket tho? Many thanks!
Thanks! The bannetons I used are 10", the link can be found in the video description too if you want to check them out!
Great recipe! I have tried 6+ recipes for Sourdough and I couldn’t get the dough to rise in the oven. I followed your recipe and my breads turned out perfectly! Thank you!
Hi, i have been having burnt underside when i used dutch oven to bake my sourdough bread. And when i watched your video, i noted that something was placed at the bottom of your oven and that the underside of your bread is not burnt at all. May i know how u did it and has it got to do with the thing that was placed at the bottom of your oven? Thanks! :)
I forgot to shape my sourdough before putting in Banetton. I stretched it and rolled but did not shape it before. Will it still work?
Hi, I’d like to make bread bowls so do you have recipe that doesn’t need to use the basket for shaping the dough and just bake the bread on the baking sheet pan? Thanks!
If you don't have bannetons, you can just use a bowl lined with a dish towel, but I'd definitely recommend at least doing that so the loaves maintain their shape. But yeah you can definitely bake the loaves on a baking pan or pizza stone if that's all you have! The dutch oven just helps with getting a better rise, but it still works without it.
Those weck jars are cute!
I’ve tried the basic one and I’m so happy with the results for my first time.
I didn’t use a Dutch oven since I don’t have one. So I placed bowls of water at the bottom and sprayed some water into the oven before placing my bread in.
I didn’t manage to get a nice oven spring:( how do I do it? My oven’s max temperature is 235C.
The bottom of my bread seemed slightly dense. Is this related to my bread being baked on a tray that can’t really retain heat? Should I get a baking stone?
Thank you!!!
Hi there, so glad I've found you! Yesterday i followed your recipe exactly and made 2 loaves. I did all the resting times in the oven with the light on and the dough did appear to get quite warm. Is that ok. The dough did appear quite sticky but I managed although it was very difficult to score before putting in the oven. They baked well and rose well. the only problem is that the crumb is a bit rubbery - any comments. Thanks agaion for your tuition.
Yes, it should be quite warm (ideally around 85F), but depending on your oven, it might get warmer than that. If your dough is sticky, that's a sign that it may be over-fermented, so you may want to shorten the fermentation time or just perform it at room temperature instead of in your oven. Also, performing the final proof in the refrigerator and baking the loaves while they're still cold will help make them easier to score
Mine crumb was moist and chewy but not rubbery. I like chewy.
Do you have a recommended set of equivalents for using measurement in cups? Still haven't bought a kitchen scale.
I generally use conversions of 125g of flour per cup, and 240g water per cup. The salt can vary a lot depending on which brand and type you use, so I would recommend checking the label on your salt container for that conversion.
Nice looking loaves, Charlie!
Thanks!
What is the size of your combo Dutch oven and what is the size of the Benetton you are use in this video. Thank you.
The dutch oven is 3.25 quarts and the banneton is 10". Links to all of my equipment can be found in the video description too!
Can you bake both loaves at once? Is there a downside, or need for adjusting bake times? Fantastic and informative video. Thank you, Charlie!
Yes you can do that! As long as you have two dutch ovens to use, there are no downsides to doing that, and you shouldn't need to make any adjustments.
Great! Just made this bread and it came out beautifully. Really terrific instructions. Many thanks!
Hi Charlie! I am haivng trouble coming up with the total of flour you have listed for your same day sourdough bread recipe. When I add every thing up I only come up with 720 grams of flour. You have 740 grams listed for the total. Did I miss 20 grams of flour somewhere? Just wondering, cause I really want to make this recipe but want to get the totals correct. Thanks, Bev
Thanks for your awesome recipes! Are you just using a starter out of the fridge in the morning for the levain or do you feed it the day before?
No problem, I’m glad you enjoy! Yeah for the levain, I used a starter that I fed 24 hours before
Do you ever make sourdough in a mixer ?I know it old fashioned but really these wet doughs are not working for me.
Yes you can do that, I think you might like this recipe if you prefer a lower hydration dough: ruclips.net/video/VQn6ibD5XKU/видео.html. I also use a mixer to make the dough for that recipe.
Instead of using the dutch oven, can I sprinkle water in the oven so I bake the bread in a humid environment or put a cup of water in the oven to do the same?
In my experience, the next best method (after the dutch oven method) would be the one that I discussed in my baguette video, which involves placing ice in a pie pan with holes in it, and letting the water drip into a pan below to ensure a slow and constant release of steam.
great recipe :)
Hi Charlie, great video. Can you help me please? I manage to get as far as the benetton then when I turn it out it sticks to the cloth and release the air. Do I need heavier flooring? Thanks. S.
* flouring
Hi, yes it sounds like you need heavier flouring on the banneton, and using rice flour also helps if if you aren't doing that already.
Thank you :) Do we bake with ventilator? My bread always got burnt and it's kind of hard outside. Thanks
Hi! I'm sorry, but I'm not sure what you mean by ventilator. Are you referring to a ventilated oven?
@@TheRegularChef haha yes ventilated oven that's what I've meant , sorry for confusion
Hi Charlie,
I saw your baguette recipe and I wonder: is the baguette and bread basically the same recipe except for the shaping? For instance, can I make same day baguette using this recipe?
They are very similar yes, so you could definitely make baguettes using this dough.
I made this recipe today. I thought things went along fine. The loaves baked up beautifully but the crumb looked soggy. One loaf was smaller and didn’t rise as much as the other but I just chalked that up to the way I divided the dough. (This is only me second time making sourdough bread so I’m sure there’s a lot of operator error.) I used a LeCrueset Dutch oven to bake the loaves. Do you think the cast iron combination cooker is better for sourdough?
In theory, a normal dutch oven should bake the loaves just as well as the combo cooker does, but I just prefer the combo cooker because it's much easier to place the loaves in and score them. If the crumb turns out soggy, you may just need to bake the loaves longer (you can bake them longer with the lid on to prevent the outer surface from burning) and make sure that you let the loaves cool all the way before cutting into them.
The Regular Chef, thanks so much. I’ll stick with it.
Followed this recipe today and my dough was matching all the cues you mention in the video. But then during baking they didn’t rise almost at all. I used banneton baskets, exact flours and measurements, and a Dutch oven. Any thoughts on what might be causing this? This isn’t the first recipe that I’ve had this issue with.
Could it be the dough tension? Not enough tension in the final shaping has a lot to do with rise. Watch his final shaping again. See how he gently drags the dough on the counter enough times til I see the dough get smooth and tight. That helps create tension. I drag and turn at the same time. I start with a boule and then gently shape to an oblong. A Boule is the easiest way to do this technique.
Did you add a booster feed to your starter the night before? How do you manage to make your starter doubled in 1.5 hr? Mine still took 4 hrs with 85F water.
Thanks for making this great video though! I also want to know why you’ve bumped up the hydration for a same day bake. Can I still use your old recipe with this schedule?
No, I had just fed my starter about 24 hours prior to mixing the levain. Hmm, did you use the same 1:1:1 ratio and keep the starter itself in an 85F environment? If so, you may need to increase the ratio even further to help the starter rise more quickly.
Thanks. I did but I will try to increase the ratio next time. I’ve had lots of successful loaves with your old recipe. But my loaf failed quite miserably with this schedule and recipe today. The dough continued to grow about 20% in the banneton even after having it in the fridge for the last 1.5 hr, thus causing some edges sticking to the outer rim of the banneton and was torn during the flip. Can I keep the hydration level at 77% but still use this schedule?
Sorry, I forgot to answer that one. Yes, you can definitely use the 77% hydration with the same-day schedule. I just bumped up the hydration in this video to show a slightly more advanced recipe on the channel (and it's also the hydration level that I typically use), but the hydration doesn't have anything to do with the actual schedule. So you should be able to use pretty much any timing schedule with any hydration level.
Thank you. I have learned so much from your videos and am grateful for your tutorials.
Here you started with 50 percent mature starter what is it you used for mature starter
Mature Starter = fed and doubled.
Hi Charley, when you say "three more times around the perimeter of the dough" I'm assuming you mean a total of four times in all, in a north-south-east-west figure?
Yes, that's exactly right!
What is the size of your banneton?
This one is 10", the link can be found in the video description too if you want to check it out!
I don't have bannetons, and they're very expensive here. Can I just put the shaped loaves into regular Sandwich bread baking moulds (9" x 5" ones), and bake them in those?
Yes you can do it that way. I would recommend using the 9x5 pans for proofing, then still use a dutch oven to bake if you have one. But if you don't, you can bake in the 9x5 pan
I notice that you don't autolyse the dough before adding the starter, I'm just wondering whether I should do this, as some people say it's necessary. I could mix the flour and water earlier to stick to the times, just wondering if there's any benefit in doing this?
Yeah some people do it that way, but I haven't found it to be necessary when working with non-whole grain flours. The resting period before adding the salt seems to achieve the same effect that a typical autolyse would.
@@TheRegularChef cheers for the advice. I'm finding my loaves explode out the bottom and don't open up at the top where I cut it like yours do. I don't yet have a dutch oven I'm using the lava rocks method, but something seems off with my dough. It does seem more sticky throughout the bulk rise process. Is there something I'm doing wrong?
Hey Charlie i went to the website but couldn't locate the merch store .. is there a link?
It can be found at theregularchef.com/merch, and I also included the link in the video description! I haven’t added the link to my website itself yet, but if you use that link I gave,
it directs you straight to the merch site
But to start it how I get mature sour dough to make the bread
You do have to have a sourdough starter made first. If you don't have one yet, I have a video on that as well: ruclips.net/video/mV5WuTqLEG8/видео.html
Halo Chef, i like to find out how do you charge for the one to one tutorial? Thank you.
Hi! The information can be found here: theregularchef.com/sourdoughconsultation. And I use PayPal for the payments if that was what you were wondering.
Nice “Dough Butt” @ 6:59 😂
Got this From recommendation!
Overall your video is good. One point that you should really emphasized for people relatively new to sourdough. The importance of temperature to accomplish this in your timeframe, In fact, you probably should check the temperature of your proofer because to do this quickly your proofer is probably 2 to 3° C higher than what you said? It really is so very important to understand this relationship. Maybe your starter is exceptionally good and you are correct but If you followed your time table you're setting yourself up for failure without the correct temperature. And as I said it's probably a few degrees C warmer than what you said. The state of the dough should be telling you your times for the next stage.
I own a restaurant in the Bay of Panama and often help new people get started. in sourdough. I tell them to watch the time of the ripening of the LeVan to double in size. and if they are going by the clock only that should be the max time from mix to final shape
Yes, made this yesterday and got an extremely sticky dough and frisbee bread hahah. Just my mistakes though, been forever since I baked.
I can’t for the life of me get mine to work. It just stays too floppy and soft.
Why can’t you give cup measurements for those who don’t have a scale
This an an advanced recipe so it's important to weigh out your ingredients in order to achieve the proper result. I'd recommend starting with my basic sourdough bread recipe if you don't have a scale (I did provide conversions there) ruclips.net/video/hNzJLP61nnQ/видео.html. You can follow the timing from this recipe if you still want it to be a same-day bread
No autolyse? So much for Chad Robertson, this is the way to go from now on.
Well technically I did do the autolyse in the way chad describes it (which includes the levain, water, and flour), but I just called it a resting period in this video rather than autolyse.
Damn dude I guess I'll just quit my job so I can make 8 hour bread! No wonder industrial bakeries exist!