How To Develop Dough Strength
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- Опубликовано: 19 июл 2018
- Please see updated version of my method (with full audio, and improved technique) at: • How To Make A Basic Op...
This video is for those who wish to learn more about how to boost your oven spring and create an open crumb using sourdough, and it is a follow up to my How To Make Sourdough Parts 1&2 series here on my RUclips channel ❤️ This is not a recipe, more of a set of guidelines I use to gauge dough strength - you can find specific recipes in my other videos here on RUclips as well as on my Instagram page @FullProofBaking. Scroll down for more information!
1. Extended autolyse. I prefer a 2-4 hour autolyse to give the gluten development a head start, adding both strength and extensibility to the dough. You can see here how extensible the dough is following a 2 hour autolyse. Very nice gluten development already!
2. Young levain. I use 100%💦 hydration, 10% rye (Bob's Red Mill light rye), 90% bread flour (King Arthur brand at 12.7% protein) & (see note below regarding flour choice). I like to use at just peak - If kept at around 80degF, the levain is usually about peak around 5-6 hours after a 1:2:2 feed (I feed 3x per day for at least 2 days prior). At 99% peak, the levain is bubbly, strong, and domed on the surface, and I use it at 20% inoculation. At this stage, the gluten in the starter is not broken down/watery & it is at the height of activity.
3. Hand mix. First I mix in the levain, then 20-30 min later, the salt. For both mixing steps, I use a version of the Rubaud method. Total mixing about 3-4 min/step. You should feel here the strength in the dough building especially after mixing in the salt.
4. Light fold. 30 min after adding salt, this is a great way to gauge strength & to confirm you're on the right track (If too slack, you can always do more stretch and folds later 👍)
5. Lamination. A step I learned from fellow Instagrammer @Autumn.Kitchen. Usually performed early in the bulk, about 1.5 hours after adding levain. A great way to add bonus strength and structure to the dough. Also a great step to add ingredients such as seeds, wheat berries, olives, etc - just sprinkle them on and they're nice and evenly distributed! If you want to layer different colored doughs, this is a great step to do that as well.
6. Stretch and folds. I tend to do 2-3 total, at 60 minute intervals (these come after laminating). If the dough is overly extensible or not holding shape well after the S&Fs, I'd recommend adding in more S&Fs, perhaps at shorter intervals (30-45 min). By the final S&F, your dough should be able to hold it's shape very well and not flatten out.
7. End of bulk. I aim for about a 50% increase in dough volume throughout the entire bulk stage (the time between adding the levain and tipping out to shape). The video here shows the final 2 hrs bulk (at 73°F). During this time, the dough increases in volume, yet maintains its overall shape - the edges stay rounded due to of all that strength built in from earlier 😎 If you plan to proof overnight in a refrigerator, note the fridge temperature. If under about 39-40degF, you wont get significant rise in the dough. Thus you'll want to really push your ferment (ie 50% increase in volume) during the bulk stage. If your fridge is warmer, such as 42degF or warmer, you'll need to likely cut back your bulk to closer to 40% increase in volume so the dough doesn't over ferment before going to bake.
8. Shaping. I skip the pre-shape and go straight to final shaping. The dough is strong enough, and I find better crumb structure when I skip the pre-shape. Gently (so as to not de-gas) pull and fold of each side, then rolling up delicately. Create a taut skin on the surface by tucking and pulling the dough under while rolling up. To eliminate larger holes, you can opt to pat the dough gently during shaping to degas any larger sized pockets of air.
*A note on baking: I preheat the oven for at least 60 minutes prior to baking. After the overnight cold (38degF) retard, I take the dough out, slash, and bake while the dough is still cold. I find this gives me the best possible oven spring!
*A note about using high protein bread flour. It is not necessary to use bread flour to achieve great results, but it can sure make the job easier (I tend to use 80-90% King Arthur Flour bread flour at 12.7% protein) ❤️ Addition of wheat or rye to the dough will increase the fermentation rate, while an all-white dough will take longer to ferment. Play around with it and take copious notes as you go!
I hope this can be useful to some of you! Thank you for taking the time to read through, and happy baking!! Be sure to check out my Instagram for specific recipes and more! 🌾
🤔 I wonder where do you buy those non-stick hands
Hehe... :)
If you notice, she only uses fingertips..... dough gets hot and sticky from hands while it stays cool and becomes elastic with the fingertips method.
at the sink where she wets them.
@ZX10R ZX10R I agree !!
If you wet your hands first the dough won't stick.
that dough has been treated better than most people had their entire lives... 😄
Lol
🤣
Lol
The best comment I've seen in months.
Thank you. The tartine bread recipe from the book is amazing but true understanding can only be achieved through practice. After yesterday's learning curve your video helped me understand why my loaves turned out as they did.
I prefer your more recent videos but all of your content gives such inspiration and insight into how to make really great sourdough. Thank you!
That dough looked absolutely beautiful. And the final product as well.
It is amazing that your dough has attained a certain degree of elasticity
I am your biggest fan! Thank you for sharing your knowledge! Best baker!
That's so great you showed various techniques.
Phenomenal technique.
Hi Kristen! Yay! So happy for more videos, thank you so much for your time and effort! They help so much! Take care...Dora
Very welcome! I hope this clarifies some of the techniques that I've tried to describe in the past. I appreciate to learn things using a visual, and I hope these can be more helpful! :)
Excellent as always! Thank you so much Kristen...
Thank you Jigna!! :)
Thank you for this useful explanation
Brilliant video. This is the natural conclusion I was heading towards but you've saved me a lot of time to develop techniques through trial and error. I wish I had your graceful hands. I get dough sticking to the hair on mine., but I think with these techniques I'll be able to have an easier time.
Haha - thank you so much for this feedback. I wish you lots of happy baking with no dough sticking to your hair!
I have never seen anyone messing around with the Levain before😘
Brilliant video 👍🏆
This is art
Thank you so much! Fantastic!!! Is it possible to get this recipe in gr? Thank you!!!! Thank you!!!
Your dough looks like it’s done stretch and folding before even stretch and fold.
Amazing results! How long is your total room fermentation time from levain to CT?
Excellent video
Very kind of you, thanks so much! :)
Hi! How long do you let it proof after shaping? Do you aim for under, over or perfectly proof (which I hear isn't always the best but idk)
They won’t let me give this video a thousand likes. It’s perfect.
Thank you so much Robert :)
Amazed by that open crumb
Thanks so very much! :)
It's so great you can't put anything on it! This is almost choux pastry. Calm down with the holes.
The beauty of sourdough bread baking is that you never know exactly what sort of crumb you're going to get, though you can encourage different crumb texture through various methods. I ensured a very open, wild crumb with this bake because I did not touch the dough much during bulk, and I also shaped the dough without any pat down so that no air pockets would be eliminated. I test out different methods and enjoy seeing what sort of crumb develops. This was an earlier video of mine, and though I appreciate a wild open crumb from time to time, I generally prefer a more even, lacy crumb. I'm always learning and improving too!
Bravo devojcice, komplimenti!
Thank you! :)
How long you wait from the final shaping until cooking? Great bread
You are an artist, .......
Do you think yours is this lofty because of your strong starter? BEAUTIFUL !
This video is so good for home baker like me, expecially bulk and develop to dough. Thanks for sharing of your skill it!! :) but I wondered what is your choice of bread flour(king A.T, 12.7% protein).I can’t find it. Just I can found 3% contains about protein on the K.A.T flour. Would you tell me or link it for that flour can buy?
Hi Kirsten thank you so much for your videos. I'm new to SD baking and getting frustrated with my bakes as they are coming out with not much oven spring. If you could clarify for me your instructions. In the video where you are doing the handmixing is this where you are mixing the levain into the autolyse? Also any chance of providing a very simple white bread recipe with quantities to follow please so I can hopefully produce something that's nice? Any help would be much appreciated. Thank you.
I am happy to clarify for you! If you check out my other video series How To Make Sourdough Parts 1/2 this may be more clear. You are correct - the hand mixing is to mix in the levain, and then the sea salt about 20-30 minutes later. Each hand mixing step is about 3-4 minutes long. I have a basic white bread recipe on my Instagram wall that you may enjoy! instagram.com/p/BjsALGOFL2y/ :)
Hi Kirsten! I am new to sourdough baking and am delighted to be on this new journey. I love your instagram and videos - they have been a great inspiration to me and I am super excited to include your suggestions in my baking schedule. Thank you so much for sharing so much of your hard work with us. I noticed you have reduced the number of S&F as compared to the How To Make Sourdough Part1 video. Is this deliberate? You do mentioned that one can do more of them if the dough is slack. When would be the right time to do this? I live in India and my concern is that a long bulk fermentation at our temperature (between 80and 100f) leads to too much fermentation and acidity and makes my bread start tearing. So elongating the bulk fermentation is not an option. Do you think cutting down the time gap between each of the steps would be ok if needed? Also, given our weather, if I want to feed my starter 3 times everyday like you suggest, what would you say is a good feed percentage?
reshmy kurian thank you for your message! Wow that sounds hot! I'd recommend a few changes: first, of you're feeding 3x per day, be sure you're providing enough food source (I just posted on this topic on my Instagram @fullproofbaking). Maybe more like 1:5:5 or even 1:10:10 feeds would be good. For your levain, consider dropping down to 10% levain instead of the usual 20%. And during bulk, you'll likely want to drop down to closer to 4-5 hours total bulk (depending on your inoculation and actual dough temp)... You can do your s&fs at 30 minute intervals throughout bulk, and perhaps if your dough is strong enough you can leave it the last hour untouched. Feel free to send me a direct message via Instagram if you've got any further questions. Hope this helps for now! 👍❤️
Vous pouvez mettre de l eau froide
Addition de trois composantes en degrés Fahrenheit
Exemple:
Pièce : 85 degrés f
Farine: 85 degré f
85+85=170
Soustraction
210-170=40
Donc l eau doit être à
40 degrés f
Et vous obtiendrez toujours le même résultat en faisant exactement ce que Kristen dit
@@rockysquier Excellent observation! Although largely ignored, the desired dough temperature (DDT) MUST be treated as a key ingredient in the recipe. For artisan breads, the DTT ranges from 75ºF to 79ºF. Paying attention to this will keep novice bakers away from most baking problems.
Nice video. My late bakings do not come with a very good open crumb. they come with very small holes, do you know why is that ?, maybe over fermented ?, its quite difficult to control cold long fermentation lately. Do you control temperatures for your baking ?. thank you.
I love your bread and really admire your work! Can you explain the split-dough technique that you mention in some posts on IG? Thx!
For sure - see the link here for more detail:
ruclips.net/video/TTweGugkHcg/видео.html
So, just to understand the timings here;
Light folding after how long?
Lamination after how long since LF?
S&F #1 after how long?
S&F #2 after how long?
How do you get such good stretch already in the autolyse?
Amazing video for rookies like me! :) Thanks! :)
Thank you so much for this feedback, very kind of you to write :)
Hi I follow your videos and they are great!
Help please!!!!
I started my sourdough bread dough in the afternoon around 5pm (mixed all and left to autolyse (25°C) for 1hour. then did 3 folds and left it in the fridge around 9pm (had a long day I was tired), so I could continue next morning. FYI durng the folds it may have risen a bit more than usual maybe I think, anyways come the following morning I took it out from the fridge and left it on the counter for an hour before giving it a fold and I felt it lacked the firmness, the stucture but I went ahead and did the fold and let it sit for another hour only to realise it had become a sticky mess loosing most of the gluten structure I was surprised and had no explanation as to why it had happened. Anyways I put it in a loafpan and baked (after letting it to rise about 50% on the kithen counter) as I didn't want to toss it in the bin.
So please help me to understand why and how it happened.
Thanks a lot.
Hi. Your baking is so inspiring. I recently started to bake my own but I need your advice please . 1- my starter is whole wheat and I am feeding it only whole wheat, I am afraid if I will mix it with strong flour it will become weak) . / do you think I should start a new starter with strong bread only ? I tried with all purpose but it didn't work 2- While scoring my loaf the dough is going flat (not firm like yours ) / do you think because I am proofing it in a pyrex bowl instead of banneton? Or it's not proofing enough? Or my sourdough recipe? I really appreciate your advise . Because I tried so many recipes and I am getting the same results. Thank you so much and all the best,
wow, it looked like your slicing a cake, so soft, and those holes 😍 thanks for sharing your skill and knowledge appreciate it very much ❤️
Haha - thanks for your comment, much appreciated! :)
Just beginning to bake SD , may I know what you mean when you say if the fridge is warmer , cut bulk close to 40%
Amazing oven spring, what do you use during the lamination, so it doesnt stick to the table, oil or water?
Great question - I use a misting of water. The dough is very strong even at this step, and it doesn't stick to the counter much at all
Hello
What material is your worksurface made of?
What is autolyz? Is it just mixed flour and water?
is it possible to make such a bread with as open a crumb, and as high oven spring as this - but with commercial yeast?
Can you share the full recipe?
I've seen those tecnics in another video of you and tried to use all of them using an Italian strong flour; the final result had a good improve, but it is really far from yours. I guess I have to better adjust water percent for this flour...I'll try again. Tks
wow, I really enjoyed this. Thank you. Very informative. It turned out like a croissant bread :) Mine are so dense compared to this. I always thought this is a technique for bakers to use less flour and thus be more profitable. :)
Haha! The beauty of sourdough bread baking is that you never know exactly what sort of crumb you're going to get, though you can alter your method slightly to encourage different results. I ensured a very open, wild crumb with this bake because I did not touch the dough much during bulk, and I also shaped the dough without any pat down so that no air pockets would be eliminated. I test out different methods and enjoy seeing what sort of crumb develops. This was an earlier video of mine, and though I appreciate a wild open crumb from time to time, I generally prefer a more even, lacy crumb. I'm always learning and improving too!
Thank you for your feedback!
Full Proof Baking wow
How do you ensure a thin crusty crust? My crust is 'crusty', but, I think too thick and tough. What am I doing wrong? (I water spray the dough when putting in oven to bake).... And, I do not get a good oven spring no matter the steam or not. (I do not cover the dough. Thank you!
how to follow the lamination technique if the dough is in bulk? maybe with smaller quantities its easier. thanks
I do not always perform the lamination step, but when I do it's around 1.5 hours after adding the levain. If you have a LOT of dough, I do not see how this step would be feasible. I will be posting more videos that show lamination in the near future.
能不能做一个有馅料的欧包呀，因为馅料割坏面筋所以我一直做不好，好可怜的
Thanks so much for sharing. Is this method only good for sourdough? Could that be applied to any preferments dough?
Great question - I have not tried this method with commercial yeasted dough. I have heard that some people have adopted some of the methods into their recipes with some success. If you try it out let me know how it goes :)
@@FullProofBaking I will. Since i live in the bay area, climates here in the winter/fall/spring are not very desirable for growing natural yeast. I tried to grow some other yeasts in the past but with cover on the containers. They grew very slow even in the summer. Would you suggest putting the sourdough yeast into the oven for the warmth of it?
@@leetomlee7265 If you're wondering about your starter culture (not the dough itself) - that I always try to keep warmer (78-84degF). I now use a Brod & Taylor proofer box, however for the last few years I've used my oven with the light on (or a microwave with a cup of boiled water inside) and that worked well!
Hello and thank you for your videos. What is this liquid that you spray onto your working area? Is it plain water or maybe some light oil? Thank you very much.
That is just a spritz of water... Just enough to prevent the dough from sticking 👍❤️
Full Proof Baking great, thanks
Nice. What's the hydration?
Thank you! This is more a guide to how to add strength to your dough - check out my recent upload titled How To Make An Open Crumb Sourdough: ruclips.net/video/HlJEjW-QSnQ/видео.html
Yummmmmmy..fantastiicoo
What a beautiful video. The way you treat the dough with soft calming hands is like a meditation. The dough looks relaxed and fully developped. The bread looks amazing, crispy on the outside and soft inside. I love the big holes. Congratulations!
I definitely use at as meditation :) Thank you so very much for your kind comment!
What exactly is a "young" levain? I used to build levains separate from my starter, but saw no advantage to doing this, so I now just build my starter up to an amount that leaves me a little left after using it.
Wow that's really interesting the way the crumb came out. I just baked two loaves today using Maurizio Leo's favorite recipe - shaped one loaf as a round and the other as a batard. The batard came out pretty close to the end result in your video and the round had HUGE holes in the crumb. I guess I didn't shape that round properly. The oven spring sure looked promising though.
Yes - the shaping definitely has a profound effect on the final crumb structure. This was an earlier video of mine, and though I appreciate a wild open crumb from time to time, I generally prefer a more even, lacy crumb. I ensured the more open crumb here through the way I very minimally handled the dough during bulk, and the manner in which I shaped the dough. I've found that ridding of extra large air bubbles during the bulk (while S&Fing), can help. As well as a gentle pat down during shaping can eliminate overly large air pockets.
Excellent. I really appreciate the tips. Many thanks!
Love this video. I also Follow your instagram.
How could i know that starter called young levain?
How many hours to get young levain?
Salt in hand-mix, could salt disolve well, I'm worry taste not spread around the bread?
Hello there! After first ensuring that your starter is very healthy and active - you can determine the peak height your starter grows to after a simple feeding. For instance, if you feed 1:2:2 and sit the starter at 80degF, it may peak about 5 hours later. For my starter, it peaks around 3.75X the original volume. So I always try to use it at just this peak (before it starts to fall) or just before the peak. This is a young levain. But every starter is different - you must see how your starter acts at different feed ratios and at different temperatures.
Hand mixing is an excellent way to incorporate the ingredients. I haven't had any issues :)
@@FullProofBaking yes. I do. I'll try. Thnk you 😊
What is the purpose of lamination? Thank you so much.
Hello! This technique I learned from the fellow Instagrammer @autumn.kitchen. It is a great way to introduce a lot of strength into your dough early on in the bulk, as well as create a bit of structure into your dough. Hope this helps!
Thank you Kristen. Love your gentle techniques to the dough. It helps a lot.
This is my problem, I never get to complain about spring as my dough is more like batter. W wet hands I can fold, but slumps into a puddle, really slack.
I am autolyzing for 1 he, use 90% bread (strong) flour, and reduced hydration from 75 to 70%. I do 4 sets of stretch n folds 30 min apart.
Maybe mix better before autolyze?
More agressive stretch n folds?
What if I have a stand mixer?
I thought in your original video you did 3 stretch and fold and your final bulk fermentation was 90 minutes. Very confused now
Do you think it is practical to do a full days autolyse maybe in the fridge so I can better fit a bake into my schedule? Maybe I could add the salt and also place in the fridge to slow it down?
I've had good results doing this, mix well then autolyse in the fridge overnight
@@robinornobin Ok thanks will give it a try
Yes
@@ChefChrisDay Great to know. Thanks!
I thought that once you add salt and/or levain, it's no longer autolyse but pre-fermentation. Autolyse does not happen in the presence of salt.
www.bakerybits.co.uk/resources/autolyse-what-why-how/
Wow you handle that dough so romantically, you even cut it with tenderness 😆
I wish I could handle sourdough dough like that, I only have to look at mine in the bowl and it jumps onto my hands and makes a right mess. Even when I wet my hands it still manages to stick to my fingers like glue!! 😆😵
Thanks for the tips. I made some sourdough ciabattas a few weeks ago and had to leave it for longer than I intended (about 24 hours) but after that long the dough was weird and it didn't seem to be active anymore. I baked it anyway but it hardly rose and didn't taste great....I ate as much of it as I could because I don't like to waste stuff. I have no idea what happened to that dough but my starter is fine and seems to be plenty active enough. That still stuck to my hands like glue 😆👍
do u use 100% bread flour in your final dough? i see you used 10% rye and 90% BF in ur starter which im gonna try. i am still experimenting with how much of what type of flour to use in final dough.
This is not so much of a recipe as an addendum to my other video series How To Make Sourdough Parts I & II, where you'll see an actual recipe (check the description notes for more detail). But usually, I am for about 80-90% bread flour, 10-20% whole grains in my recipes. As you see on my Instagram page, I often use ingredients such as sprouted wheat berries or other grains in my dough as well. A good place to start, I believe, is 10% whole grain, 90% bread flour :)
You don't show when you added or how you added your levain to your autolysed dough?
That's at about 30 seconds into the video. Please check out my new video - I show from beginning to end the full process. Hope this can be more helpful!
well done +))))
Thanks so much! :)
My dough never stretches like yours does, I am using 14% protein - Any tips?
Interesting! I use King Arthur bread flour at 12.7% - though I've used their brand of Sir Lancelot bread flour at 14% protein and it was actually LESS quality flour in my opinion for this type of bread. Maybe play around with different flours in your area... test different hydrations as well. I'm interested to know what you discover after experimenting around a little!
🙏😀♥️🥖🍞. Thanks!!!
The S&F looks more like coil folding....
I agree!
banneton or no banneton?
The dough always stick to my hands even though I wet them. How do you keep it from sticking?
I run my hands in some water before touching the dough during the folds and lamination. I flour the counter liberally before turning out to shape.
Wow
So what about when your dough is TOO strong? Is there anything to help that? I'm getting very gummy sourdough, but the starter is very very lively!
Smack that starter down, and tell the dough to, "Back Off!"
Am I the only person who doesn’t understand the reply?
@@yellowbird500 jmead says that his starter is very lively....and so I advised him/her to smack it down. jmead also says it's TOO strong and I advised him/her to tell it to "back off. " Sorry if you don't get it, it must be the English sense of humor is evading you.
This is just how I make my bread....in my dreams. In reality, my loaf always turns out heavy, even though it’s stretched, folded, caressed, stroked, allowed to rise gently, just the right amount of water and so on. I still don’t know what one of those dough holes taste like....sigh....
Mark Goddard I know what your going through. I keep trying but I never come close to what I saw in this video. My dough never has that velvety smooth surface. My crumb never has those huge bubbles. I’ve watched so many videos carefully but progress is very slow. Signed, Discouraged.
JEFF BRANSKY I’m still learning too, Jeff. My recent breakthrough is to really do that hand mixing/kneading step nicely at the beginning. That is making a difference in my recent couple of loaves. Good luck!!
I though you do the lamination after last strech & fold, so the dough is quite developed to extend it, I do not think my dough its that developed after just 1.5 hours.
Hello Kristen , I need to find out if you are using an oiled or just wet bowl when you do coil folds . Thank you .
Hello Adriana! I do not oil or wet the bowl before placing the laminated dough in the dish.
excellent bread, but dedicated where I can spread the Nutella cream. :-))
Where do you get your plastic covers?
These I bought on Amazon - they are just shower caps :)
@@FullProofBaking Thank you so much!
what about salt?
Please see my newest video titled How To Make A Basic Open Crumb Sourdough Bread for the full method plus a recipe. Salt does a great job of helping to strengthen the gluten - I like to mix it in by hand approx 20-30 minutes after incorporating the levain.
Wooooow 👏👏👏😊😊😊
Haha lol this video is great and yeah perhaps some of your holes are humongous and therefore oversized but honestly anyone trying to improve their bread baking is aiming for a dramatically open crumb. Your bread and technique are both fantastic. And trust me guys shes not trying to save on flour Haha some of the posts on here are super funny. Also an open crumb is almost certainly a better tasting and textured bread guys, you wont feel like your "eating air", because haha you can't eat air guys geeze. Trust me, its lighter, more lacy, more moist, more chewy and softer all at once than any bread with a tighter crumb. But yeah a few of those holes were massively oversized. Great video!👍
Haha, thank you for the enjoyable, friendly feedback! I really appreciate it! This was a little older video of mine - I've since started patting down the dough a little more to get more moderate sized holes LOL. I'm most appreciative! Thanks again for taking the time to write :) Happy baking!
Awesome video!new friends here...hugs💖
I enjoy watching you doing the stretch and fold. Whenever I wet my fingers to S&F, dough became wet and tacky. Just wonder why
Carrie Liew you need less water on your hands. Also, if you look at this dough, it’s as smooth and silky as any I’ve seen. Doesn’t stick if you use mostly fingertips. Also spritz the work surface to keep everything moist, not wet.
No matter how many times i stretch and fold or knead i cant seem to get that much strenghts, even if using high gluten flour. I studying in baker school and that blender we have can give a dough extreem strenght. But baking at home i cannot. I dont get any oven spring eigher, and the loafs are pretty flat. Not pancakes, but not that high. They taste great though. I have baked sourdogh for over 2 years, but the number of great loafs can be counted on one hand
The fold she's doing there is CF not a SF
Wish you would give the actual formula.
This was a video serving as an addendum to my other video post titled How To Make Sourdough Part 1 and 2, where an actual recipe is posted. The purpose of this instructional was to update certain aspects of my method which had changed over the months (I am always learning and adapting my method to improve). Hope this could be helpful.
Thank you for an excellent video; and a wonderful looking boule. Don't pay any attention to the large hole critics; you know what good bread should be like. Cordially, H
Haha - thank you for this message. To each his or her own, right? :) I enjoy trying different methods to produce different crumb textures and openness. The beauty of sourdough bread baking is you never know exactly what you're going to get with each bake. This one definitely had some more openness because I did not pat the dough at the end, and because I left the dough untouched for so long during bulk. But I always enjoy a bit of wild crumb from time to time!
What % protein is this flour please?
Please see my updated tutorial at ruclips.net/video/HlJEjW-QSnQ/видео.html
The King Arthur Bread Flour is 12.7% and the wheat is usually a spring variety around 14% protein.
@@FullProofBaking Thank you! It is almost impossible to get strong flour in Australia. Can't find anything higher than 11.5% :(
Charles Renner Hi! Not sure where you live but if you can get your hands on Caputo flour, the one for pizza is 13% and the Manitoba Oro is 14%. The pasta dura bread flour from simply no knead (www.snk.com.au) is 13.5%
After shaping 3:28 - 4:02 did you let it proof ?
good hints indeed, however please pay attention not to overuse this technic as you could follow into an exaggerated crumb chewiness.
She over used this technic resulting in such exaggerated crumb and left with nothing but air. Personally, why would I want to eat crust?
Hi. And what kind of water to use for mixing? Cold or icy?
Hello! I don't actually measure the tap water - it is room temperature. You can see more detail in my more recent post How To Make A Basic Open Crumb Sourdough: ruclips.net/video/HlJEjW-QSnQ/видео.html
Happy baking!
@@FullProofBaking Thank you, thank you for your video instructions! With them good bread becomes more!
And gluten before the extended autolose.
What happened to the audio?
Please see my more recent uploads - full audio. Took awhile to figure out the best way to add it in :)
What happened to step 2?
Oops - thanks for identifying this issue - fixed
@@FullProofBaking My pleasure. I'm now going to attempt your recipe. The result looks delicious.
Beautiful loaf, but goodness, I wouldn’t have the time or patience to fold.
I wonder why you did lamination??
Here's my updated tutorial: ruclips.net/video/HlJEjW-QSnQ/видео.html
Simply, lamination is a great way to introduce a lot of strength into your dough at an early time point in the bulk fermentation. Hope the new tutorial can be more useful :)
What îs BF? Thanks
Estelle Naturelle , BF. = bread flour
@@outnabout6966 thanks thanks
Out Nabout beat me to it :) Yes, it means bread flour!
where's the sound?
Mine does not look like this
Please see my updated tutorials on starter care (ruclips.net/video/beKzcOe6w_o/видео.html) and my full basic method (ruclips.net/video/HlJEjW-QSnQ/видео.html). Happy baking!
I still suck at high hydration bread.