I am new to sourdough making having only started in May but have had so many failures until I came upon your videos. Catching the levain at the correct time was one of those issues and in this one the coil folds every hour following the stretch and fold period to strengthen the structure did it for me. I am happy now. Many thanks for all your excellent shared videos.
This video was much more helpful than all the other ones you've made so far; it was focused and explained reasoning behind each component of the process.
I have deleted all my other videos on sourdough and I have many! Yesterday I've followed your video for the baguettes and it was a total success. Tomorrow, the miche! A picture is worth a thousand words, so true. Thanks to you, I feel better after finally succeeding with my dough.
Finally!! My sourdough bread turned out because of watching this video, in particular, along with all your other ones. Thank you!! I’ve been watching countless sourdough videos and thus was the first time I had oven spring, the deep color, no burnt bottom, and delicious bread!! So grateful to have found your channel. I appreciate all your techniques and instructions!! Thank you 🙏
You are my favourite sourdough bread RUclipsr now!!! Music background and no noisy, sugar high ( or caffeine overdose) personality. Mountain and forest bird view in between stretch and folds. Superb!!!
My favourite sourdough channel - the videos are so helpful in improving techniques needed to improve open crumb, oven spring and beautiful loaves. They are also beautiful.
Wow, that is an amazing result. I have always wondered why my sourdough had such a closed crumb and you have explained it all in this video. Your bread looks amazing. I made a loaf using your method for dinner last night and already I saw a great improvement in the crumb. And I made it again and there's a loaf cooling on the table that looks like it will be even better. Thank you !
You’re an artist. Your hands kneading and how the dough transforms is very pleasant. Also I like this type of music a lot more for your videos than the ones from sourdough starter, pan de cristal and pita bread. Your work is so peaceful and relaxing to watch this music fits better! Hope it’s ok I said that.
Beautifully explained! This really helped bring my understanding from step-by-step instruction following to understanding what's happening. Would love a video on what it means to "feel" the dough throughout the process, as you've mentioned in previous videos.
The one thing I didn't realize until now is that waiting an hour between folds allows time for the dough to puff up and build gas between each fold. I always thought it was purely to develop the gluten, so I never understood why I should wait an hour between folds versus 20 minutes. Thanks!
yes. I know. with this method, as you see gluten is developed very early. So folds most help to organise internal structure, and adding some strength and internal tension.
@@elnymiel More bubbles and even bubbles/structure, I think. There are probably other methods to achieve this, but I've experimented a lot and haven't quite found another. I wonder how bakeries achieve this crumb because it seems too impractical to apply this method to making 1000 loves/day.
@@BreadbyJoyRideCoffee thank you for your explanation. I'm still confused the impact of S&F vs coil folds. Which one is better method to build strength and create bubbles?
It is funny that the kneading method everyone is referring to as "Rubaud method" is the same used by my grandmother, that is why I call it " grandmother's method" ;-). Great job as always, greetings from Italy!
I'm always amazed by how early you achieve that gluten development, you can make a panel with your fingers with only 1,5 hours of rest and I can't even get it with 12 hours... Amazing
Just wanna say thank you for your videos. I followed your recipe and successfully made my 1st bread with good structure, and without unsticky dough & torn gluten, as I have often dealt before. Looking forward to your new videos always!
"the traditional method of the grandmother" haha so true. thanks for another awesome video! I recently copied the recipe in the video of you and your daughter making sourdough. it was my first sourdough and it actually came out great! couldnt have done it without you. thanks.
Love this video. The bread looks amazing, and the music and drone shots are great. Thanks for sharing your technique, it's given me some new things to try next time i bake.
Excellent videos, I have Trevir Wilson's eBook which is amazing, but your videos really helped me understand everything a lot more. I adapted your lacy method to my commercial yeasted Italian bread I use only .2% yeast so my times are similar to sourdough. I was amazed at how lacy my crumb came out. I'm eager to go through your videos for both my sourdough and yeasted breads
Awesome! Love your technique. The music choice is perfect! God bless you! Going make bread utilizing your "kneading" methods. Thanks for teaching me, and many others!
I watched your last video and had a lot of questions (why laminate why this why that very interesting technique) and you explained them very well in this video. I was also wondering if the drone scenery stuff was your work and you answered that too! And the lava rock sauna oven is awesome! Thanks for the inspiring artistry!
I notice that in some similar channels people don’t really knead, per se, but only stretch and fold after autolyse. This is surprising to me but seems to work.
How should I adjust for the warmer temps in my kitchen here in Texas? You are resting at 22-23C and I am around 24-26C. Thanks, another great video and stunning bread.
Felicitari! Un video reusit si plin de detalii ca si celelalte de pe canalul tau. Keep going! E o placere sa te urmaresc.... Si nu in ultimul rand, multumesc pentru toate secretele pe care ni le impartasesti.
Thank you so much! I started using your methods for kneading, bulk fermentation, shaping, final proofing 2 weeks ago and this video really helps me a lot because it answers some questions I had. If we use a method but not understand the reasons behind it's like blind imitation.
Hi ..love all your videos! V educational! Just one question, after shaping, can I do the final proofing at room temperature instead of in the fridge? How long is the duration for final proofing if it's done in room temperature of say between 24 - 30deg.Celcius? Thanks in advance!
thank you very much for the video. This solves my puzzle why my bread doesn't spring enough. Just wonder if there is a "no knead" method that would produce similar spring like yours? Is high gluten flour the only way to do that?
here is my no knead bread. ruclips.net/video/NgSMhtRw_pU/видео.html I guess you need high protein flour for no knead open crumb. Although I think it would work with a flour that you know extremely well.
@@BreadbyJoyRideCoffee Appreciate the help! I was using All purpose flour with small portion of almond flour for the bread. Plus no knead, that is why mine doesn't have enough gluten and no good spring.
It also works if you put them both (salt and starter) at the same time. I prefer to add salt later because this gives me the opportunity to knead twice. Also, during the period when it is salt-free, the dough still develops its extensibility. when I add salt the dough begins to shrink, to become more extensible.
This is amazing! I can’t wait to try it. All the other recipes I’ve tried have no gluten structure. If I wanted to make this into an 800 gram loaf, how would I go about adding the extra amounts of flour, water, salt, and starter? Thank you!
Great video as always. What's the room temperature during bulk fermentation? Mine is 25 centigrades, shall I have a bulk fermentation shorter than 6 hours?
If i use a robot, do you think is better to use very cold water to prevent over heating? I haven't had problem so far, but i think think the summer will give me such an hard time.
If after cold fermentation dough loses it strength (mostly with round shape), is it more likely to be overfermented or not enough gluten developed during bulk?
Hello, congratulations on all your videos and what they teach us. Two questions, where can I get that dough mixer that you use at the start of all your videos? And second question, would it be a video with yeast and not with sourdough? For many, sourdough is difficult to control and the acidity it brings to bread is not appetizing. Greetings and thanks.
Marvelous skill!! I do have a question though! Ive started experimenting with higher hydration and figured the rubaud method was much better to handle such a wet though. However, i've managed to litteraly collapse the whole gluten structure i had gained with autolise, twice! You have any suggestion of what i might be doing wrong?
Amazing video dude!! What an eye opener! One thing I noticed was how your starter was still extensible when you added it to the autolysed dough. I have issues getting the dough tacky and smooth and I wonder if the stickiness was due to my starter being added when its past the peak, and perhaps the acidity is destroying the gluten network, making it ridiculously hard to handle and shape. My loaves so far have been decent (edible but with a relatively gummy crumb). I never get that beautiful ear from my score perhaps because i don't have much surface tension on the dough since it's impossible to shape. Hope to get some advice! I'm at my 8th loaf and I yearn for that smooth silky dough to work with!
Hi. Great video. I am a sourdough beginner who's enthusiastic about improving the texture of my sourdough. Can you explain why you knead twice and add the salt in the second kneading?
It also works if you put them both (salt and starter) at the same time. I prefer to add salt later because this gives me the opportunity to knead twice - better gluten network. Also, during the period when it is salt-free, the dough still develops its extensibility. When I add salt the dough begins to become more elastic/stronger.
Hi Joe , If I wanted to make a larger loaf, can just scale the recipe up by percent What about kneading times and proofing ? BTW love your video very informative and Relaxing (added bonus)
How do you suggest, for this recipe, adjusting the time when room temperature is 27C? What can have less impact? Reducing the time between coils from 1h to 30min or doing only 2 coildfold with 1h between each? Thank you!
Very nice movie, thanks for sharing! One question - Could we add levain with the flour before the autolyse process? Is there any significant change in the whole process? Cheers from Brasil! :)
great video! i tried making sourdough and the bread turned out a bit gummy and sticky on the inside, after baking, and the crumb is quite dense, definitely not as open as yours! I used, bread flour + wheat flour and this was after 17h of cold fermentation. Not sure if this from overproofing or underproofing!
This was a really helpful video, which answered the question of why my loaves often don't hold up. I made a pretty successful and delicious loaf over the past two days - not as beautiful as yours, the crumb was not "wild" enough, and it didn't have a great deal of spring, though enough of one not to be a flop, It could be that the flour available to me does not contain enough protein - but it always takes longer for my loaves to hold their shape. One thing I have to ask: no matter how long and hard I knead the dough, even though I knead the flour and water with an electric mixer and dough hook, and store it in the fridge for some hours while my starter becomes active enough to be used, and I often autolyse overnight, in order to strengthen the gluten as much as possible before adding the starter, to avoid over-fermentation while the gluten is building since it takes so long to do so. As soon as I add the starter, the dough suddenly becomes very sticky and much harder to manage - it eventually turns shiny, but stays sticky. Do you have any suggestions to avoid this, please?
I couldn't say exactly what the problem was. Have you tried to reduce hydration? Maybe you have a difficult flour. I did the same process with my little girl and it worked well in her case as well.
Your videos are great! The explanations have helped me understand the process and work my way past my current sourdough road blocks... Is it accurate to say that in the first fold or two and in an optional lamination, you are building strength and that in additional folds, you are just maintaining the structure, or are you still building more strength?
true. the idea is that in the initial phases you prepare the gluten as well as possible to be able to keep the gases emitted at the end of the bulk. by folding you create the structure, tension the dough and reposition the alveoli
Can you do a video where all the ingredients including levain and salt are added together from the beginning? And see if you can still get good result compared to your normal methods. Are there any differences in kneading, fermentation time, gluten development, etc. Thank you.
Bread by Joy Ride Coffee Thank you for the link. I am curious if you add everything all at once and continue to knead, laminate, and fold like you would with your normal sourdough, would it still come out the same?
I started watching 2 videos of yours and then... intra in cadru faina romaneasca! :-) ce tare! Faine clipurile, in weekend am rupt carantina si i-am adus maica-mii maia facuta de mine cat timp am fost blocat in casa (din faina de secara de la pirifarm) si am incercat o paine cu faina proaspata de la moara, dar nu prea am reusit sa dezvoltam reteaua de gluten, nu cred ca e de la maia pt ca e super activa, am amestecat totul de la inceput, faina,sare,apa si maia (70% hidratie)...1h la autoliza, 3h de "impaturit" din 30/30 min, dar se lipea foarte tare, nu am mai stat sa o mai lucrez si am bagat-o in cuptor, gustul e bun, dar densa. Am sa incerc metoda ta de "non stick dough", urmarita cu sfintenie, dar mi-as dori si o metoda pentru oamenii "ocupati". Am mai stricat odata o paine pentru ca m-am luat cu munca si am dospit-o prea mult. Nu am apucat sa intru adanc in canalul tau, sper ca am sa gasesc si ceva retete pentru cei ce lucreaza de la 9-17 si nu prea au timp de un proces laborios. Mult continut pe net, gen foodgeek, dar ma bucur ca am gasit si continut autohton "ascuns". Mult spor in continuare!
Mersi :). Da, si eu sunt tot cu munca full de birou (exceptie perioada asta). Asta ar fi o paine buna ce o poti integra in rutina zilnica fara mare efort: ruclips.net/video/Dp2AAaNXmAU/видео.html Sau asta una mai rapida, sa o ai gata in aceeasi zi: ruclips.net/video/20luegVJ-L4/видео.html
My sourdough has improved significantly since I found your channel, thanks so much! For the order & timing of adding starter & salt, I've seen you done different ways in your various videos. What are the different considerations?
Usually the division takes place by bulk. But you need a lot of skill to separate the proofed dough (after bulk) and give it shape without damaging the inner structure. Otherwise, safer, you can divide the dough after kneading and proof them in two separate bowls.
don't know exactly cand be a lot a reason. I guess my scoring angle was bit small and not deep enough. but fortunately the dough was extensible enough for this ovenspring
@@BreadbyJoyRideCoffee some people say you should score shallow to get an ear...any views on this? I note your score holds its shape well presumably due to good structure, which is key! (btw when you say high protein flour, what percentage range?) thanks!
This is a great detailed video but smt l cant understand for recipe you call for 18 hours in fridge but what is best degree for fridge? Mine is 4 celcius. I did one and dough was very fine but at the end of 18 hours l realized only a little rise. I mean is 4 celcius so cold for dough? Thank you for sharing.
Hi, I have a question. After autolyse flour and water I added my starter and tried to knead by slap and fold method but it became more and more sticky! What did I do wrong? 😂
Yes same here. It improved, but didn't quite reach the smooth, non-sticky point and then... It started to degrade and get more sticky. I just stopped and let it rest.
Good morning, great channel. Could you assist. I have followed this recipe exactly how you have, but my mix once in a Pyrex dish, my mix is continually wet and despite my efforts, never reduces from being wet and is still sticky. Thanks
Dear bread maker. Thank you for this video that I was waiting for. As I make my bread according to your method I always end up with no blooming during the baking. My bread do not rise and stay almost flat. First I was thinking of overkneading: may be I destroy gluten mesh during kneading. Then overproofing: may be the proofing time is too long and yeast are already "dead" in the oven? Finally, during the coilfold process, if the dough is still very flat after third coildfold, should I do more until the shape stays round? What is your sentiment/advices? Sorry for numerous questions. Thank you very much
I would first look at overprofing in cold final proofing . Maybe your fridge is too warm. Keep it somewhere at 3-4 degrees Celsius. Or bake directly after bulk just to see how look.
@@BreadbyJoyRideCoffee it could also be a "weak" starter - she does not say whether there is any rise during the bulk fermentation (should be at least 20% rise, correct?) ; can also be over-working the dough (some people don't have the patience to let time do the "work") also the local temperature during bulk can affect the final outcome.....just a few ideas there!
Thank you @harley Balwin @Mr Tech @Bread by Joy Ride Coffee Bread making is so facinating. May be weak starter can be an explanation as there is not much rise during bulk nor in the fridge. Although I try to inoculate it at the right time. I will explore all your advices. This is so exiting journey to learn and improve in bread making.
Tq for ur amazing video. Could u tell me, what kind of stone as a replacement for steaming process if i dont hv like yours. Can i use any stones or what if only water and no stones at all ?
Great video. Question: when I do a lamination, my dough leaves a little film all over the counter (mine is stainless steel). I don't see that on yours. I wet the surface (lightly). Is there too much water in the process?
Hi ❤️ I have been using this fullproofbaking’s “basic open crumb SD” recipe since I started my sourdough journey last month, would you mind sharing what’s the size of the banneton you used for this recipe as I am currently proofing it in my usual stainless steel mixing bowl 😅
104/5000 Very very good. I follow you with much admiration and you have really changed my way of considering leavening and baking. I would ask you how to do if my mother yeast is hydrated to 50% thank you from the heart
Hi! To avoid that massive bubble and get a more even crumb with small bubbles, should i shorten the times between folds? Or degas the dough before shaping?
I've been following this for a while ... and watched your other 'no stick' video several times as my 'go to' for technique - especially the Rubaud method. But mine never gets the same structure and is seemingly more sticky to handle. I know I have good flour - unbleached organic white and nice wholemeal. Could it be that I have too much starter? The recipe I use asks for as much as 40% starter, but your recipe above lists about 20% - both 100% hydration. My bread comes out ok, but it never has the same oven spring. Hmmm ...
best sourdough channel out there for amateurs/begginers. congrats my friend, youre awesome!
I am new to sourdough making having only started in May but have had so many failures until I came upon your videos. Catching the levain at the correct time was one of those issues and in this one the coil folds every hour following the stretch and fold period to strengthen the structure did it for me. I am happy now. Many thanks for all your excellent shared videos.
This video was much more helpful than all the other ones you've made so far; it was focused and explained reasoning behind each component of the process.
I have deleted all my other videos on sourdough and I have many! Yesterday I've followed your video for the baguettes and it was a total success. Tomorrow, the miche! A picture is worth a thousand words, so true. Thanks to you, I feel better after finally succeeding with my dough.
Thank you Nicole!
Finally!! My sourdough bread turned out because of watching this video, in particular, along with all your other ones. Thank you!! I’ve been watching countless sourdough videos and thus was the first time I had oven spring, the deep color, no burnt bottom, and delicious bread!! So grateful to have found your channel. I appreciate all your techniques and instructions!! Thank you 🙏
You are my favourite sourdough bread RUclipsr now!!!
Music background and no noisy, sugar high ( or caffeine overdose) personality. Mountain and forest bird view in between stretch and folds. Superb!!!
My favourite sourdough channel - the videos are so helpful in improving techniques needed to improve open crumb, oven spring and beautiful loaves. They are also beautiful.
Wow, that is an amazing result. I have always wondered why my sourdough had such a closed crumb and you have explained it all in this video. Your bread looks amazing. I made a loaf using your method for dinner last night and already I saw a great improvement in the crumb. And I made it again and there's a loaf cooling on the table that looks like it will be even better. Thank you !
Thank you!
You’re an artist. Your hands kneading and how the dough transforms is very pleasant. Also I like this type of music a lot more for your videos than the ones from sourdough starter, pan de cristal and pita bread. Your work is so peaceful and relaxing to watch this music fits better! Hope it’s ok I said that.
Thank you!
Beautifully explained! This really helped bring my understanding from step-by-step instruction following to understanding what's happening.
Would love a video on what it means to "feel" the dough throughout the process, as you've mentioned in previous videos.
I really appreciate and try to learn from your videos! Am a "starter" from Sweden. Thanks a million for your patient lessons!! Take care!
The one thing I didn't realize until now is that waiting an hour between folds allows time for the dough to puff up and build gas between each fold. I always thought it was purely to develop the gluten, so I never understood why I should wait an hour between folds versus 20 minutes. Thanks!
yes. I know. with this method, as you see gluten is developed very early. So folds most help to organise internal structure, and adding some strength and internal tension.
So is it the longer the more bubbles in crumbs?
@@elnymiel More bubbles and even bubbles/structure, I think. There are probably other methods to achieve this, but I've experimented a lot and haven't quite found another. I wonder how bakeries achieve this crumb because it seems too impractical to apply this method to making 1000 loves/day.
@@elnymiel until a certain moment. after which the alveoli join, collapse ... overferment
@@BreadbyJoyRideCoffee thank you for your explanation. I'm still confused the impact of S&F vs coil folds. Which one is better method to build strength and create bubbles?
It is funny that the kneading method everyone is referring to as "Rubaud method" is the same used by my grandmother, that is why I call it " grandmother's method" ;-). Great job as always, greetings from Italy!
:))))
Thanks for making the video! I love how you incorporate the beautiful outdoor scenes - so calming while we wait! I also love the music!
Much much better music! Great soundtrack to your breadmaking, I wouldn't mind listening to it again.
I'm always amazed by how early you achieve that gluten development, you can make a panel with your fingers with only 1,5 hours of rest and I can't even get it with 12 hours... Amazing
I wonder how much this has to do with flour choice. I'd love to know if JoyRide can do this with mass-market bread flour.
Always amazed by your breads! Congrats!
And beautiful landcspaes in your surroundings, thanks for sharing! 😉
Just wanna say thank you for your videos. I followed your recipe and successfully made my 1st bread with good structure, and without unsticky dough & torn gluten, as I have often dealt before. Looking forward to your new videos always!
Thank you!
Thank you! Best video so far! Thanks to your videos now I can make beautiful and tasty breads! Greetings from Brazil.
"the traditional method of the grandmother" haha so true. thanks for another awesome video! I recently copied the recipe in the video of you and your daughter making sourdough. it was my first sourdough and it actually came out great! couldnt have done it without you. thanks.
Thank you Harold!
Love this video. The bread looks amazing, and the music and drone shots are great. Thanks for sharing your technique, it's given me some new things to try next time i bake.
Thank you Ted!
That looks amazing. Can’t wait to spend time and effort to make a sourdough like this. I hope it has great flavour as well as great rise. 🙌🤞🏼
hi, my breads have improved a lot with your techniques, thanks so much for sharing your experience
Joy, you have the best videos on bread making!
Love your videos. Thank you for taking the time to create them.
I'm loving watching your videos. I intend to test your methods this week, let's see what happens lol
Thank you so much for sharing your knowledge!
The most satisfying video so far. I really enjoyed it!
Thanks for sharing all your knowledge&passion, appreciate it
Helped me make a huge step forward with my loaves. Love the logic behind it too. Thanks!
I have been waiting for another video to come out, Thank you!
Excellent videos, I have Trevir Wilson's eBook which is amazing, but your videos really helped me understand everything a lot more. I adapted your lacy method to my commercial yeasted Italian bread I use only .2% yeast so my times are similar to sourdough. I was amazed at how lacy my crumb came out. I'm eager to go through your videos for both my sourdough and yeasted breads
Very useful. Now, I understand more things about bread making. Congrats!
it amaze me the ovenspring that you got, i'll try to implement some of your technics in mine
Great videos! Helped a lot with my baking. Thanks so much.
This has been so very helpful. Thank you for taking the time to make you videos!
Awesome! Love your technique. The music choice is perfect! God bless you! Going make bread utilizing your "kneading" methods. Thanks for teaching me, and many others!
Thank you Diane!
So relaxin to watch, and on top of that amazing bread technics. I learned a lot thank you kindly
Amazing crumb, amazing bread!
Really good video. You've shared all the important aspects of making a successful loaf.
you are the best soudough homebaker of youtube
Looks great. Any chance you'll make a bread with normal active dry yeast instead of starter one day? Really want to see the difference. Thanks!
I watched your last video and had a lot of questions (why laminate why this why that very interesting technique) and you explained them very well in this video. I was also wondering if the drone scenery stuff was your work and you answered that too! And the lava rock sauna oven is awesome! Thanks for the inspiring artistry!
That’s beautiful! You have the most gorgeous bread!
I notice that in some similar channels people don’t really knead, per se, but only stretch and fold after autolyse. This is surprising to me but seems to work.
diffrent methods. you must try and look what is the best for you
Beautiful! Imagine nougat spread on that Bread :D There goes a lot of it on a slice... I will try some of the advices with my next bread :)
you make it look so easy! The outcome is so beautiful
How should I adjust for the warmer temps in my kitchen here in Texas? You are resting at 22-23C and I am around 24-26C. Thanks, another great video and stunning bread.
you must look at your dough. 30-50% rise in bulk
Felicitari! Un video reusit si plin de detalii ca si celelalte de pe canalul tau. Keep going! E o placere sa te urmaresc.... Si nu in ultimul rand, multumesc pentru toate secretele pe care ni le impartasesti.
Mersi pentru comentariu Denisa, ma bucur mult!
Thank you so much! I started using your methods for kneading, bulk fermentation, shaping, final proofing 2 weeks ago and this video really helps me a lot because it answers some questions I had. If we use a method but not understand the reasons behind it's like blind imitation.
this is both an art and a science! amazing work!
Excellent 👌 but what if room temperature is over 22-23 degrees Celsius? It's still summer in Greece! What can I do instead?
Loving your bread videos! I would LOVE to see your recipe for baguettes 🥖
Hi ..love all your videos! V educational! Just one question, after shaping, can I do the final proofing at room temperature instead of in the fridge? How long is the duration for final proofing if it's done in room temperature of say between 24 - 30deg.Celcius? Thanks in advance!
thank you very much for the video. This solves my puzzle why my bread doesn't spring enough. Just wonder if there is a "no knead" method that would produce similar spring like yours? Is high gluten flour the only way to do that?
here is my no knead bread. ruclips.net/video/NgSMhtRw_pU/видео.html I guess you need high protein flour for no knead open crumb. Although I think it would work with a flour that you know extremely well.
@@BreadbyJoyRideCoffee Appreciate the help! I was using All purpose flour with small portion of almond flour for the bread. Plus no knead, that is why mine doesn't have enough gluten and no good spring.
Excellent video as always! Is there a reason why you add your salt after your first kneeding and not right after the autolyse?
It also works if you put them both (salt and starter) at the same time. I prefer to add salt later because this gives me the opportunity to knead twice. Also, during the period when it is salt-free, the dough still develops its extensibility. when I add salt the dough begins to shrink, to become more extensible.
Simply the best.
Amazing video
This is amazing! I can’t wait to try it. All the other recipes I’ve tried have no gluten structure. If I wanted to make this into an 800 gram loaf, how would I go about adding the extra amounts of flour, water, salt, and starter? Thank you!
Great video as always. What's the room temperature during bulk fermentation? Mine is 25 centigrades, shall I have a bulk fermentation shorter than 6 hours?
22-23 at my room. sure you must adjust but starter are diffrent too. look at your dough, you must have 30-35% rise in bulk
If i use a robot, do you think is better to use very cold water to prevent over heating? I haven't had problem so far, but i think think the summer will give me such an hard time.
i had suceess with your method thanks a lot. Love the videos, this is single loaf receipe another Plus.
If after cold fermentation dough loses it strength (mostly with round shape), is it more likely to be overfermented or not enough gluten developed during bulk?
Hello, congratulations on all your videos and what they teach us. Two questions, where can I get that dough mixer that you use at the start of all your videos? And second question, would it be a video with yeast and not with sourdough? For many, sourdough is difficult to control and the acidity it brings to bread is not appetizing. Greetings and thanks.
Marvelous skill!!
I do have a question though! Ive started experimenting with higher hydration and figured the rubaud method was much better to handle such a wet though. However, i've managed to litteraly collapse the whole gluten structure i had gained with autolise, twice! You have any suggestion of what i might be doing wrong?
Amazing video dude!! What an eye opener! One thing I noticed was how your starter was still extensible when you added it to the autolysed dough. I have issues getting the dough tacky and smooth and I wonder if the stickiness was due to my starter being added when its past the peak, and perhaps the acidity is destroying the gluten network, making it ridiculously hard to handle and shape. My loaves so far have been decent (edible but with a relatively gummy crumb). I never get that beautiful ear from my score perhaps because i don't have much surface tension on the dough since it's impossible to shape. Hope to get some advice! I'm at my 8th loaf and I yearn for that smooth silky dough to work with!
Hi. Great video. I am a sourdough beginner who's enthusiastic about improving the texture of my sourdough. Can you explain why you knead twice and add the salt in the second kneading?
It also works if you put them both (salt and starter) at the same time. I prefer to add salt later because this gives me the opportunity to knead twice - better gluten network. Also, during the period when it is salt-free, the dough still develops its extensibility. When I add salt the dough begins to become more elastic/stronger.
Thanks joy this video is very helpful
Hi Joe , If I wanted to make a larger loaf, can just scale the recipe up by percent
What about kneading times and proofing ?
BTW love your video very informative and Relaxing (added bonus)
Relaxing video to watch yay
How do you suggest, for this recipe, adjusting the time when room temperature is 27C? What can have less impact? Reducing the time between coils from 1h to 30min or doing only 2 coildfold with 1h between each? Thank you!
Very nice movie, thanks for sharing! One question - Could we add levain with the flour before the autolyse process? Is there any significant change in the whole process? Cheers from Brasil! :)
excellent and fascinating. thanks.
great video! i tried making sourdough and the bread turned out a bit gummy and sticky on the inside, after baking, and the crumb is quite dense, definitely not as open as yours! I used, bread flour + wheat flour and this was after 17h of cold fermentation. Not sure if this from overproofing or underproofing!
gummy and sticky usually means underfermented. try to have 30-50% rise in bulk
This was a really helpful video, which answered the question of why my loaves often don't hold up. I made a pretty successful and delicious loaf over the past two days - not as beautiful as yours, the crumb was not "wild" enough, and it didn't have a great deal of spring, though enough of one not to be a flop, It could be that the flour available to me does not contain enough protein - but it always takes longer for my loaves to hold their shape. One thing I have to ask: no matter how long and hard I knead the dough, even though I knead the flour and water with an electric mixer and dough hook, and store it in the fridge for some hours while my starter becomes active enough to be used, and I often autolyse overnight, in order to strengthen the gluten as much as possible before adding the starter, to avoid over-fermentation while the gluten is building since it takes so long to do so. As soon as I add the starter, the dough suddenly becomes very sticky and much harder to manage - it eventually turns shiny, but stays sticky. Do you have any suggestions to avoid this, please?
I couldn't say exactly what the problem was. Have you tried to reduce hydration? Maybe you have a difficult flour. I did the same process with my little girl and it worked well in her case as well.
Your videos are great! The explanations have helped me understand the process and work my way past my current sourdough road blocks... Is it accurate to say that in the first fold or two and in an optional lamination, you are building strength and that in additional folds, you are just maintaining the structure, or are you still building more strength?
true. the idea is that in the initial phases you prepare the gluten as well as possible to be able to keep the gases emitted at the end of the bulk. by folding you create the structure, tension the dough and reposition the alveoli
Can you do a video where all the ingredients including levain and salt are added together from the beginning? And see if you can still get good result compared to your normal methods. Are there any differences in kneading, fermentation time, gluten development, etc. Thank you.
can be like this: ruclips.net/video/NgSMhtRw_pU/видео.html
Bread by Joy Ride Coffee Thank you for the link. I am curious if you add everything all at once and continue to knead, laminate, and fold like you would with your normal sourdough, would it still come out the same?
Super!! Congrats 🥳
I started watching 2 videos of yours and then... intra in cadru faina romaneasca! :-) ce tare! Faine clipurile, in weekend am rupt carantina si i-am adus maica-mii maia facuta de mine cat timp am fost blocat in casa (din faina de secara de la pirifarm) si am incercat o paine cu faina proaspata de la moara, dar nu prea am reusit sa dezvoltam reteaua de gluten, nu cred ca e de la maia pt ca e super activa, am amestecat totul de la inceput, faina,sare,apa si maia (70% hidratie)...1h la autoliza, 3h de "impaturit" din 30/30 min, dar se lipea foarte tare, nu am mai stat sa o mai lucrez si am bagat-o in cuptor, gustul e bun, dar densa. Am sa incerc metoda ta de "non stick dough", urmarita cu sfintenie, dar mi-as dori si o metoda pentru oamenii "ocupati". Am mai stricat odata o paine pentru ca m-am luat cu munca si am dospit-o prea mult. Nu am apucat sa intru adanc in canalul tau, sper ca am sa gasesc si ceva retete pentru cei ce lucreaza de la 9-17 si nu prea au timp de un proces laborios. Mult continut pe net, gen foodgeek, dar ma bucur ca am gasit si continut autohton "ascuns". Mult spor in continuare!
Mersi :). Da, si eu sunt tot cu munca full de birou (exceptie perioada asta). Asta ar fi o paine buna ce o poti integra in rutina zilnica fara mare efort: ruclips.net/video/Dp2AAaNXmAU/видео.html Sau asta una mai rapida, sa o ai gata in aceeasi zi: ruclips.net/video/20luegVJ-L4/видео.html
@@BreadbyJoyRideCoffee Multumesc!
My sourdough has improved significantly since I found your channel, thanks so much! For the order & timing of adding starter & salt, I've seen you done different ways in your various videos. What are the different considerations?
What is the utensil you are using to mix the dough in the beginning? Where can I purchase one of those? It looks very efficient.
it's dutch whisk, from amazon
If I am making two breads, at what point in the process should I divide the dough?
Usually the division takes place by bulk. But you need a lot of skill to separate the proofed dough (after bulk) and give it shape without damaging the inner structure. Otherwise, safer, you can divide the dough after kneading and proof them in two separate bowls.
wonderfull i did that 100% succesfully
Hi, Good Video, Your Breads are amazing, greetings from Argentina...
Beautiful loaf. Now I know what 'open crumb' means. Any idea why you got a small ear and how to get a larger ear?
don't know exactly cand be a lot a reason. I guess my scoring angle was bit small and not deep enough. but fortunately the dough was extensible enough for this ovenspring
maybe too much hot water on lava rocks too ... don't know :)
@@BreadbyJoyRideCoffee some people say you should score shallow to get an ear...any views on this? I note your score holds its shape well presumably due to good structure, which is key! (btw when you say high protein flour, what percentage range?) thanks!
This is a great detailed video but smt l cant understand for recipe you call for 18 hours in fridge but what is best degree for fridge? Mine is 4 celcius. I did one and dough was very fine but at the end of 18 hours l realized only a little rise. I mean is 4 celcius so cold for dough? Thank you for sharing.
if you have 30-50% rise in bulk you don't need more rise in the fridge. so at 2-4 degrees can stay longer then 18hours too
Hi, I have a question. After autolyse flour and water I added my starter and tried to knead by slap and fold method but it became more and more sticky! What did I do wrong? 😂
Same here
Yes same here. It improved, but didn't quite reach the smooth, non-sticky point and then... It started to degrade and get more sticky. I just stopped and let it rest.
Good morning, great channel.
Could you assist.
I have followed this recipe exactly how you have, but my mix once in a Pyrex dish, my mix is continually wet and despite my efforts, never reduces from being wet and is still sticky.
Thanks
That lamination stage was amazing…
Dear bread maker. Thank you for this video that I was waiting for. As I make my bread according to your method I always end up with no blooming during the baking. My bread do not rise and stay almost flat. First I was thinking of overkneading: may be I destroy gluten mesh during kneading. Then overproofing: may be the proofing time is too long and yeast are already "dead" in the oven? Finally, during the coilfold process, if the dough is still very flat after third coildfold, should I do more until the shape stays round?
What is your sentiment/advices? Sorry for numerous questions. Thank you very much
I would first look at overprofing in cold final proofing . Maybe your fridge is too warm. Keep it somewhere at 3-4 degrees Celsius. Or bake directly after bulk just to see how look.
@@BreadbyJoyRideCoffee it could also be a "weak" starter - she does not say whether there is any rise during the bulk fermentation (should be at least 20% rise, correct?) ; can also be over-working the dough (some people don't have the patience to let time do the "work") also the local temperature during bulk can affect the final outcome.....just a few ideas there!
What type of flour do you use? If you use all purpose, cut the amount of water, as regular flour isn't strong enough.
I try to have 30-50% in bulk and almost no rise in the fridge. And yes, each starter is diffrent. True, can be many things that affect ...
Thank you @harley Balwin @Mr Tech @Bread by Joy Ride Coffee Bread making is so facinating. May be weak starter can be an explanation as there is not much rise during bulk nor in the fridge. Although I try to inoculate it at the right time. I will explore all your advices. This is so exiting journey to learn and improve in bread making.
Tq for ur amazing video. Could u tell me, what kind of stone as a replacement for steaming process if i dont hv like yours. Can i use any stones or what if only water and no stones at all ?
you must make some tests, but I guess with a thick tray and hot water will work too. you. with rocks or lava rocks works best
@@BreadbyJoyRideCoffee ok tq very much. ...
What mix of flours at what percentages are you using in your starter? Thanks!
I use just white (high gluten) flour.
Great video. Question: when I do a lamination, my dough leaves a little film all over the counter (mine is stainless steel). I don't see that on yours. I wet the surface (lightly). Is there too much water in the process?
here is the process: ruclips.net/video/vSnAjDJy_4s/видео.html
need just a bit of water on table, need to be a bit sticky
Clearly a pro!
Hi ❤️ I have been using this fullproofbaking’s “basic open crumb SD” recipe since I started my sourdough journey last month, would you mind sharing what’s the size of the banneton you used for this recipe as I am currently proofing it in my usual stainless steel mixing bowl 😅
104/5000
Very very good. I follow you with much admiration and you have really changed my way of considering leavening and baking. I would ask you how to do if my mother yeast is hydrated to 50% thank you from the heart
Magnificent - Thank you.
Hi! To avoid that massive bubble and get a more even crumb with small bubbles, should i shorten the times between folds? Or degas the dough before shaping?
sure you can degas but you better prolong the bulk time. like here ruclips.net/video/YZEZLIOecoM/видео.html
I've been following this for a while ... and watched your other 'no stick' video several times as my 'go to' for technique - especially the Rubaud method. But mine never gets the same structure and is seemingly more sticky to handle. I know I have good flour - unbleached organic white and nice wholemeal. Could it be that I have too much starter? The recipe I use asks for as much as 40% starter, but your recipe above lists about 20% - both 100% hydration. My bread comes out ok, but it never has the same oven spring. Hmmm ...
Great bread, technique and tutorial.
Maybe a bit too work for a casual loaf to consume at home
I wish I could do this but I'm limited with the kinds of flours I can use due to an allergy to corn...
Hey, could you make a video on how to make pizza dough optimally? Your videos are excellent!