10 TIPS to BECOME A BOSS at HANDLING HIGH HYDRATION STICKY SOURDOUGH
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- Опубликовано: 7 июн 2024
- With these 10 simple tips you will become better at handling very wet high hydration sourdough. Baking wet dough will create amazing bread but also makes the whole process much more challenging, as the dough is super sticky. To help me handle dough like this, we will be looking at my top 10 list of tips and tricks.
Flour I am using:
Blog article on different flours in Germany: thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: thbrco.io/rewe-aurora
Mulino Padano 15% protein: thbrco.io/mulino-flour
Strong whole wheat flour: thbrco.io/whole-wheat-flour
Follow me here too:
Github: thbrco.io/github
Instagram: thbrco.io/instagram
My blog: thbrco.io/blog
My website: thbrco.io/homepage
Reddit: thbrco.io/reddit
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Support me/Merchandise:
Get my starter Bread Pitt: thbrco.io/my-starter
The bread themed T-Shirts/Hoodies I designed and wear: thbrco.io/bread-shirts-hoodies
Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Digital kitchen scale: thbrco.io/kitchen-scale
Dough scraper: thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
Oven gloves: thbrco.io/oven-gloves
pH meter to check acidity: thbrco.io/ph-meter
Weck starter jars: thbrco.io/weck-jars
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-t...
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
Chapters:
0:00 Intro
1:15 Choose the right flour
2:28 How much water for your flour?
4:40 Healthy and active sourdough starter
5:09 Develop dough strength
6:50 Finish bulk fermentation on time
8:09 Avoiding preshaping
9:05 Make your banneton non stick
9:46 Proper shaping technique
12:16 Using the the fridge
13:25 Scoring a wet dough
15:58 Home oven setup for maximum steam
19:45 The final result
19:58 Crumbshot
20:03 Outro
#sourdough 
Хобби
You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: breadco.de/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!
You should start your videos saying “Gluten-tag”
Funnyguy Curtis
😂
lol
The "How much water for your flour?" part was single-handedly the rescue after hours of googling and weeks of underwhelming bread ... it somehow never crossed my mind that it is possible to troubleshoot the water-ratio and gluten development that easy.
2nd place: putting a sample aside to see when the dough doubled in size.
Haha, thanks. Sometimes the easy things are the greatest card you can play. Happy baking!
NEVER apologize for your delightful German accent and way of speaking. :)
I love authenticity in a human being, and you are an authentic human being. :D
also, your tips on bread making are fantastic. :)
Moin Aimee, aww, thank you for the nice words. That really means a lot! Also glad I was able to offer some knowledge on bread making.
@@the_bread_code- One year USA or Canada with AFS or similar ?? Tried it with AFS around 1958. They didn´t choose me, unfortunately.
@@the_bread_code Yeah man, you do you; screw the haters.
I came here and subscribed right away. You're not "over the top" like some other youtubers. I like your peaceful attitude and your explanations are fantastic, even for the beginner like me. I love this channel.
Moin Barbara. Thank you very much for the nice words. That truly means a lot! Thank you.
Terrific video.... I've been "winging" my way through bread making for 30yrs, while raising my kids and working.... Now retired I am taking the time to relearn the art of bread and adding the skills I didn't have before! Thanks for the clear explanation!
Thank you very much! What would you say have been your biggest learning so far? What have you done differently in the past? Thanks!
RWOSR1 I can’t tell you how many years I made bread having no idea how much better it would be if I hydrated it more! When I finally figured it out, just the mere feeling of bread dough was complete heaven to me! Now I’ve read so many different techniques and opinions, though, that I’m in a continual state of confusion! 😁
I absolutely love you and your instructions.
I’m brand new to sourdough baking. Initially I thought you gave more detail than I needed and I felt slightly overwhelmed. Then once I got my hands into the dough I realized everything you said made sense. Like someone turned the light on in a dark room. Thanks for that.
Also, you just make me laugh, and that’s worth a lot, isn’t it?
Much love,
Dave
Moin David. Awesome. Glad you enjoyed them, that means a lot. Happy baking!
Me too! I like an interesting tea her!!
You are by far the best bread instructor that I find on RUclips! Thank you so much for sharing.
Thanks so much 😊. That means a lot!
Invaluable tips on working with wet, sticky dough. I recently started baking higher hydration bread and working with sticky dough has been frustrating at times. Your tips and technique has improved my bread tremendously. Great video! And the end result, fantastic bread! Thank you :)
Hi Albie, wow, thank you very much. That really means a lot. Feel free to reach out to me with more questions. Happy baking 🎉
Hendrik congrats! Best video yet.
For all you amateur sourdough bakers and novice BreadCode subscribers, you’ve come to the right place! I’ve bought bread books, watched Hoffman, Babish, tried Tartine and Reichert, the Perfect Loaf et al) and finally settled on the Bread Code as he is a lovely self-taught detailed and curious home baker that shares his learnings on how he makes beautifully risen, open crumb bread logically.
Simple. Straightforward and Sure. After making his tried and true formula (1000g Flour/ 80% water/ 20% starter/20% salt) and following his step by step videos (esp one I found to be the Masterclass called “Ultimate Open Crumb Tutorial” which I’ve memorized even his jokes lol) I conquered it. I’ve watched it easily 50 times with great success (and a few epic fails on my part!) and can say he is the best teacher out there. He methodically shows you hands on each step, allowing you to compare your dough to his at each minute slowly and invite you to proceed at his pace with confidence or...if needed, you realize you need to begin anew. I now can bake beautiful sourdough loaves by heart that rival (almost!) my favorite local bakery. Thanks Hendrik! You’ve made a baker out of me! :))
Hi Azel, thank you so much for all the nice words. That really means a lot. Wish we could do a bake-off sometime and put our skills to the test. I am very happy I was able to teach you something new. That's the motivation why I do those videos. I believe everybody should be able to bake great bread at home.
I’m blown away by how informative this is (and the time stamp for chapters). Thank you! Such concise but detailed information about dough. Beautiful.
You are most welcome. Glad you enjoyed the video! Feel free to reach out with more questions at any time.
I enjoy your videos very much. You have a wonderfulway of explaining the subject matter, and you create a very upbeat delivery. I'm learning a lot and enjoying my bread baking adventure.
Thank you for your videos and tips. I love that you are so joyful and enthusiastic but realistic. I've been baking sourdough for years now but still I can always improve and you have helped.
Moin L P, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
Thanks so much! I've done the tests and now I realise I should start with 70% hydration and not 90% like I did before! Fantassstic!
Moin Liz. Awesome. Glad I was able to offer some good advice. Happy baking!
Nice work. You might have trouble saying "the" or "squirrel" but I can't pronounce Brötchen or Eichhörnchen either.
Moin Frankus. Haha true, that's a hard word to say.
Selbstverständlich
Silent 'b' on crumb, by the way. Aber kein Thema, Diggi.
@@the_bread_code And I can’t properly pronounce gemütlichkeit, even though it happens every time I watch your videos. 😄
@@HardmanKnott 🤣
The very simplest, easiest, clearest and best explanation! Bravo!
Thank you very much. That really means a lot. Have a great day.
This was so informative and clear. I love the way you scored the bread. Grazie!!
Moin Joe. Thank you very much. That really means a lot!
thank you for the first idea to calibrate the hydration % with your own flour. This is one big reason for local failures following online recipes. danke schön!
Moin Maverick. You are most welcome. I feel this is crucial knowledge to have when trying to bake at home. So yep - you have mastered a really good technique now! Happy baking.
Super Tips! You are really helping me out with the Videos and your articles on the home page. Love your flow diagram. Bravo!
You are most welcome. Thanks for the nice words
You're a great teacher, Mein Freund, and you have a great sense of humour! :::))) I'd say you've found your true calling! Vielen dank!
Happy New Earth and peace from northern Ontario Canada.
Some good tips, thank you! I'll be trying a bunch of them next bake! I tried to up my steam game when I started with sourdough in March but what has been giving me the absolute best results with baking on a preheated pizza stone is to flip a preheated steel mixing bowl over my loaf for the first 20 min, it's a lot less work than fussing with water.
Moin Bun. Excellent idea, pretty much a home made dutch oven. Well done!
Awesome idea!
@@tictac2931 I have since declared an old roasting pan that's no longer fit for its original purpose to be the lid, it fits better in the oven than my steel mixing bowls and is a better shape for batarde loaves! 30 min covered, 15 min uncovered gives me a nice crust that I can still cut through without a chainsaw!
"Just for ze beauties!" - cool video and very useful channel, nice one :)
Hi Graham, sank you very much!
This is amazing. Thank you so much for the tips and tricks to making great sourdough bread. It's always been tricky, sometimes hit and miss for me but this is fabulous. Can't wait to try it out.
Moin San. Awesome. That really means a lot! Feel free to reach out with more questions. Thank you!
This is the most informative and practical video on the topic so far, thank you very much for that!
Moin Gabor, thanks a lot for the comment. That really means a lot. Feel free to reach out to me with more questions :-).
About to do my first PROPER sourdough loaf. With banneton, proofing, lame etc. etc. I fear I'm going to be more like floppy messy dough woman, rather than proper loaf woman
Moin Melinda. Awesome! Regardless it will be excellent in taste. Welcome to the sourdough bakers. One video that I really recommend to watch is: ruclips.net/video/tWIn8NHJkFU/видео.html. It's about dough strength. It is very important to develop a lot of strength in your dough.
I made this dough just today!
Thanks for the tips.
i made a type of flat bread with it, so the final steps are a bit easier.
it's called Sangak bread.
Sangak is a high hydration (100% water) whole wheat flour flat bread with sourdough.
Sangak literally means pebble/little stone, and it is made in a big oven (like pizza oven) filled with pebble stones.
in the right oven it takes only a minute or two to bake.
it's hard to replace the impact of those pebbles with anything else for a similar final result.
they help the bottom side to cook as well as the top and let the steam leave evenly.
i made it on a cast iron tray, the bottom wasn't perfect, but ok.
Hi Amirbabfish. Awesone. Do you still have to create as much strength? How do you bake it?
@@the_bread_code Hi,
i think you don't need as much strength, but i guess it makes it a bit fluffier.
i baked on a cast iron tray in the oven, with the bottom grill a bit higher than top grill.
it shouldn't take more than 5 minutes to bake.
the plus point is that with the larger surface area you'd get more maillard effect, and with some nuts on top of it becomes supper yummy.
i also learned that poking it with finger to make lots of holes is also essential.
here's a photo of what i made.
photos.app.goo.gl/qRNgbtBhcpiYPDbLA
I just upped my bread making game with poolish. OMG what a difference! But the ideas and suggestions in this video offer a way to refine my methods. Thank you so very much. Your presentation is excellent.
this has been such a precious gold video informative to the last drop and most efficiently made and edited too I can't wait to see your own countertop energy efficient oven design specifically for sourdough baking and more...we love you and want that oven as a piece of you in our life
Ten Tips Summary: (I typed up to keep for my own notes)
1 - Know your flour (each flour absorbs different amounts of flour), experiment at different hydration levels
2 - Have a healthy and active starter
3 - Develop strength by autolyse and knead for five min. Fold on bench using counter top surface to create tension in dough. Laminate (stretch the dough and fold it in on itself)
4 - Proper Bulk Fermentation (timing!) - you know when it’s done by using a bit of your dough in a jar, when it doubles in size, your bulk fermentation is complete.
5 - Avoid preshaping - if you’re doing multiple loaves at once, this is hard to avoid. This works best with one loaf at a time.
6 - Banneton - don’t let the dough stick (dust with rice flour!)
7 - Use good shaping technique
8 - Proof in the refrigerator (2 hrs at room temp then overnight in refrigerator 8hrs). Beautiful scored loaves are dependent on this step.
9 - Scoring wet dough is difficult. Very sharp knife or Lame. 45 degree angle to surface of dough swiftly across entire top of loaf.
10 - STEAM! Heat a bowl with the over (approx 30 min before bread goes in oven) - add boiling water. Have an inverted baking sheet above the dough to keep the steam close to the loaf as it springs. Steam for the first half of the bake (approx 20 min). Remove bowl and tray that is above bread loaf.
Great video! I started baking bread and especially sourdough to please my German -born wife of 20 years, since decent bread is essentially impossible to buy in New England. You've captured the same headlines I've been noting to myself over the last few years. I find that methodical measuring and careful attention to weighing and process is essential to my success.
The only thing I do differently from you is that I start my oven at 450 deg F (with water in a hot roaster pan to make steam), then after 15 minutes I drop the oven to 400 deg F and remove the water. I bake another 20-30 minutes. When I'm baking sourdough, I often use a temperature probe and bake until I get 206 deg F.
For those who, like me, like to use a loaf pan, here's another trick I learned from a pro baker who happens to be in my family -- after about 20 minutes or so, pull the loaves out of the loaf pan for the rest of the bake. The result is that the sides and bottom get a nice tasty crust as well as the top.
Moin Thomas, excellent tips, thanks for sharing them! I can only confirm what you said :-). Over time however I noticed that you will learn with your hands how the dough should feel between each stage. This is something that just takes a lot of practice unfortunately hehe. Cheers!
Not just a fabulous baker - you’re such a lovely bloke too! Thank you for sharing all your top tips with us, and best wishes from Blighty 👍
Thanks Karl 🙏🏻
Absolutely very helpful - I've been making sourdough as a newb for a few months with good results, but this is such great information, this answers so many questions I have had. This will help me elevate my game I think another level. Thank you for posting.
This video is very informative. Thank you! I am struggling with nailing the bulk fermentation step for high hydration dough. It’s left me very frustrated on a number of occasions. Generally, how long do you let bulk fermentation go and at what temp for this bread? Do you have a recipe/timeline for the bread you show in this video?
Hi Victoria. Excellent question. Thank you. I bulk ferment typically until I see my dough doubled in size. The timing depends on the temperature in your kitchen. That's typically in my case 6-10 hours. Just sharing a table I developed on this: table.the-bread-code.io/. Cheers.
u are incredible;; I love to listen your explanation .. and it fits into my issues with making good bread .. so greatfull for your tips
Thank you very much for the nice words 🎉
This was the perfect video for this moment in our sourdough learning. Thank you!
Very, very very instructive! Thank you so much for sharing.
German bread power in da house 💪🏻
Nice one. Grüße aus Bayern 🍻
Servus BikeBros. Danke. Werde mir später mal schön eines Eurer Hellen reinstellen :-D
I find that "Z" so lovely.
Sank you very much.
Das war sehr gut abgeklärt, vielen Dank für die Tipps
Moin Nacho Man. Nice username. Cheers, you are welcome.
Danke!! This is sooooo helpful!! Thank you so much for doing this video - been struggling with some of the points but learning slowly and experimenting!!
Moin Hafdis. You are most welcome! Thanks!
Fascinating, I've been experimenting with hydration percentages but anything over 70% makes my loaves turn into big crust bubbles of air which are impossible to butter.
Moin Eva. Valid point, this is not good. However, look at it this way. You can apply more butter, you have a bigger surface area. Some butter will flow through, but in general you will have butter deep in the bread 🤤
Your video is so well explained. I’ve struggled with hydration levels and after watching this I’ve realized how flour also make a big contribution to water absorption. The experiment on autolyse with different flours & different levels of hydration was a complete game changer for me. Thank you so much for sharing your knowledge & experience with us. *i did have one question though (might be a stupid thing to ask) but during this autolyse experiment you mentioned that you added additional gluten to the mixture. What does that mean? Can you please elaborate a little on it? Tia
Hi Tia. You are most welcome. You can but separate gluten and just mix it into the flour. This is good when you have a flour with very little gluten content.
Thank you! What should percentage of gluten to flour should I use?
@@letsgo8151 It depends hehe. A 12-15% gluten flour will work out perfect!
Fantastic channel! Wealth of information! I'll be surely binge watching this weekend!
Haha. Thank you very much. Feel free to send questions my way. Cheers.
Thank you for the tips. I will try them. Your other tips have already helped me. I agree with you that the preshaping/shaping part is one of the toughest portions of making the sourdough bread.
Moin Karl Jolejole, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
This might be the world's first bread/slime crossover episode.
Thanks I guess 🤣
That thumbnail dough 😉😎👌
And ze Pleast is back. Haha, thanks. What do you think of the thumbnail? Too much=
@@the_bread_code like a true youtuber thumbnail, just perfect! hahaha 👍
What an excelllent video...I will follow your tips,here,in Argentina....thank for such usefull video!!
Thanks so much... My son is 11 and watched you and started copying your ze......ALL THE TIME!...joke aside...one of the best baking advice videos I've seen. You r really a blessed teacher 🌷 Tack så mycket from Stockholm Sweden
Sir, does your bread go from the refrigerated banner on straight to the oven or do you allow it to come to room temperature before turning onto the baking stone?
Moin Emily. It goes directly onto the baking stone. You could also use a tray, it is not making a major difference.
@@the_bread_code
Really no acclimatization at all? Do I have to adapt the baking time, so? Would be great for warm good-morning-bread! :)
Hairnets work well as baneton liners
Awesome idea. I am going to try that too. Excellent hack. I assume not used, or?
This was an excellent video. Thank you. I learned a few things and I've been baking bread along time.
The best explanation I ever come across thank you
I’d love to see a side by side baking trial of 100% hydration+ added gluten vs 90% hydration
Moin Adrianna, point noted. That's really an excellent idea 🤓
Add to that, the flours I can get in my country is quite minimum. And they don’t specify the amount of gluten or protein in the flours. I suspect they are quite weak. Questions: how do you test for amount of protein in your flour? And if it is too weak, can I just add Vital Wheat Gluten to it to make it stronger? If so, how much gluten should I add?
@@innnews6299 just a thought, what if u make a say 60% hydration dough with just flour n wasser, n then wash out the starch leaving just gluten? Then u can perhaps weigh it n work out how much gluten there is, n u end up with seitan for dinner!
@@pakhoy8648 Complicated but I like your thinking.
How long should my dough proof if my "room temperature" is over 30 celsius (I live in the Caribbean)?
Hi Marcarola, nice. That sounds like an amazing place where you live. I feel that it could be around 3-4 hours. Take a small piece of the dough and check when it doubles in size. Then you can proceed!
Yeah i live in a super hot place and I usually leave it for 3 hours
Thanks for the advice. Very informative.
Thanks! I can't wait to try your tips. I usually make Sandwich loaves so the 'artisan' style is still pretty new for me. I look forward to seeing your other videos.
Hope you enjoy!
Can't believe it's Dwight Schrude himself!
Yes - Dwight Schrude baking sourdough!
LOL. Where was this video 2 weeks ago when I was attempting my 1st sourdough loaf? I was definitely the left picture in your side by side pics. 😅
Yoooo J Roo. Haha, yes, been there done that. Hope the video was helpful. Take care and may ze Gluten be with you.
That bread looks fantastic. Just love your attention to detail, seems to make all the difference
You're born teacher. I like the how and why of everything as I need to make sense of it all. Thank you!
Moin Barry Chambers, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
Looks at the thumbnail:
Yes I too make bread with sunglasses on.
Sometimes that's what you gotta do. Especially if your dough is too hot, you need sunglasses. Haha. Thanks for the comment, danke!
@@the_bread_code You are welcome! I do have a question though. I generally have more success with oven spring if I use a lower hydration dough. I have been trying to increase the amount of water gradually, and get used to working with wetter(75% and up) doughs but find that after the final proof, they spread out, like, a lot more. I sell loaves of bread on a very small scale to order once a week from home, and I try to make the bread all in one day, which means that I don't have so much room to do adjustments the the breads schedule because the loaves are relying on a strict time table. Do you think that the spreading could be due to over proofing at the end, the wetter dough relaxing more in the time I give them compared tho the drier one? P.S. I Don't retard my loaves for the final proof.
the sheer anxiety of watching him with that razor and worrying it was going to slip has affected me more than any horror movie in the past decade
Me too!
Thanks for posting this. Really good tips that I'll be trying out from now on, and made me laugh along the way too. Much appreciated!
Moin Dan, awesome, glad you enjoyed the video and I was able to make you laugh. Not on purpose, we Germans are never funny typically. Haha.
Alles Einwandfrei, perfekt und ausgezeichnet!!! Wie ein echter Deutscher!!! Grüße aus Argentinien.
Danke!
Superb thumbnail, great video and the bread looks suuper delicious :)
The only thing that came to my mind (still very inexperienced) is the flour. It reallly takes some time to figure out what to use. For me, with using autolyse, slap and folds, stretch and folds and sometimes coil folds it still comes down to proper time management. Preshape (or shaping..I can not tell what I do comparing it to your technique) is something I do, as I have to make sure that bread fits in the bannetons.
Hey KingJL - thank you very much for the comment. Yes, 100%, time management and reading your dough is everything. I recently made a video on fermentation and controlling the process, not sure if you saw it: ruclips.net/video/nIOPCeLPqrM/видео.html. But this is in my opinion the most important factor. Everything else is 20%, 80% is the proper fermentation.
Don’t spray water on the bread and you won’t get that blistering and shine. Or if you do just one quick spray. It will look more rustic. Just my opinion.
@@kicknadeadcat That blistering is the goal for some. It makes the crust fabulously crackley and crunchy. 💕
@@the_bread_code Is the Dutch oven unnecessary? I think I prefer your idea of a stone. What are the advantages of a Dutch a oven?
@@ninelaivz4334 A dutch oven seals in the moisture emitted by the bread itself, as well as any you might add via spraying or an ice cube or two. This can really help with oven spring! However, you can also add a pan of water underneath the baking bread that will help with this, as well. Just make sure you take the water out of the oven about halfway through bake time so that it can get nice and brown. 🙂
Great content, but would love to see less plastics 🙂 we have enough of it already! Love from Australia
Hi G T, definitely true! I will keep that in mind on the next video. I have a small bee-wax based cover. Thank you for the reminder.
@@the_bread_code I use just a tea towel. It works.
And by the way, only some Germans can't pronounce 'th' ;)
Wow…what a GREAT VIDEO. Thank you for sharing good sir!!! Just getting into bread making and this was worth my time to watch for sure. Well done
Dankeschön!
These tips were so useful! Your videography & editing is over-the-top, keep up the good work!
Moin Khudhur M, wow, thank you so much for the nice words. That truly means a lot. Please at any time reach out with more questions. Cheers from Hamburg.
I was excited to try the hydration stretch test with the different dough samples at different hydrations. I took my favorite home milled 100% whole wheat flour blend (78% hard white wheat and 22% durum wheat) and set up 100g samples at 80%, 85%, 90%, 95% and 100% hydrations. After one hour all of them failed the stretch test. After 2 hours, all failed, ditto after 3 hours. Does this technique only work for for doughs that are largely white flour? Has anyone else tried this with 100% whole wheat flour?
Moin Ravi. Excellent comment. I feel you might have used too much hydration. I'd recommend to start the test at 60% :-).
I mixed all the samples together to make a loaf at 90% hydr. It's very wet. Proofing now, I'll see how it bakes tomorrow morning. Some wheat gluten that I had ordered came today, so I'll try adding some next batch. I've been baking with this flour mixture at 80% for quite a while, so I was surprised that the 80% test batch didn't develop any strength. Thanks!
Coming out of fridge, nice rise, good proof. Fingers crossed, scored and eased into the dutch oven lid and psssss. Wie eine Reifenpanne. Haha. Tastes good; it will make great bread crumbs. Ravi Har
i like it and everything,
but man, the amount of energy spent to make this bread!
i think the oven was running for like 1hr, plus boiling the water
Moin amirbabfish. Thanks for the comment. Oh yes, I feel the same way. Maybe we should go back to community ovens like in more ancient times. Then everyone would bring their breads and you bake at the same time.
Entertaining and super informative. Thanks!
I find this the most useful and well-explained videos from our German friend. Brilliant!
Moin Jeremy Cox, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
lol, "may the gluten be with you";-)
Always!
Love that...will write it on my kitchen wall!
Ah, bread with big bubbles so your jam will go through it and end up on your table.
Cheese that melts through the bubbles, more surface area to add more toppings.
No! Big holes means more butter before jam. 😋
Amazing! Thank you!
love your experiments, super helpful!
Moin Kemalasaria, thank you very much. That means a lot.
"May the gluten be with you." haha . For you I made this:
Luke Skywalker: "The gluten..?"
Ben Obi Wan-Kenobi: "The gluten is what gives the sourdough it's power. It`s an energy field created by all delicious grains. It surrounds it. It penetrates it. It binds the loaf together."
HAHAHA. I love this. This should be turned into a proper movie.
"Midichlorians, ahem, lactobacillus cultures are microscopic life forms that reside within all living doughs."
@@richtungmeer 🤣
Hahaha good one!!
This is the style that I'm looking for! Experimental Germany I love you❤️
Hi Gamze, sank you very much. As se German sis really means a lot.
Pretty enlightening, good joob keep up!
Thank you for this, from Southern California.
So informative and useful, thank you very much! I'm sure this will improve my baking! Great tips!
Love the relaxed style, No trousers gotta be serious, nothing left to chance! Respect :)
Haha thanks a lot John. Truly appreciated. Comments like that always make my day.
Fantastically helpful !
Thank you! Great video! I've been trying some high hydration doughs. This was very helpful!
Glad it was helpful!
I had trouble with creating enough stream, now thanks to you I know how to make to a perfect crust
Moin Kiki. Awesome. You are most welcome!
Thank You for all the helpful tips. Much Needed. Perfect. And your loaf (NOT ROUND) is
the Best Shape. It was a highly educational video.
Hi Aria, thank you very much. Glad you enjoyed the video! Happy baking.
Fantastic video. Took a break for a few months and this was a perfect refresher! I'm prepping 3 500gr flour loaves today ~75 hydration and plan to use your oven set up for the first baked. Jalapeno cheddar, plain, and lemon curd dregs with something undecided... Rosemary lemon... Maybe.
100% Cheddar Jalapeno haha. Also - you are most welcome. Cheers.
Thank you for the video 👏🏻👏🏻
Very very helpful for me (beginner)! Fäntästic video! Vielen Dank aus Schweden!
Moin jonnifjader, greetings to Sweden. I have been in Lulea last year, it was awesome. Happy baking!
Thank you for taking the time to make the video, I enjoy your tips. I would like to share one personal tip on flouring the banneton and it never fails me. I usually take out the lining and rub enough flour into the lining.This would ensure flour goes into the gap of fiber to prevent stickiness.
Moin Amy. Thanks for the comment. Excellent tip, thanks for sharing. I tried it today and it worked very well.
Amy Chen I like to use the bare banneton in order to get the nice lines, and I’ve read on many sites to just brush the flour out after use. Well, I’m here to tell you that’s not the greatest tip, because I ended up with those little “grain bugs” (not sure what they’re called). The cloth is probably a much better technique. It can be thoroughly washed.
I just pulled out my first ever rustic bread, and now by watching your video here next time it will be even better. appreciate the explanations for why. thanks.
Moin Dave. Awesome. You are most welcome. Glad you enjoyed the video. What was the game changer for you?
Your videos are a complete bread course. Great work and thank you!
Moin SA. Sank you. Sometimes I feel they are a little too long though haha. Cheers from Hamburg.
Cheers from Los Angeles.
Very good tips! Thanks a lot!
Hi Xico, sanks a lot. Happy baking 🙏🏻
Thanks for the 2nd tray steam blocker clue!👍
Thank you for posting this - so helpful. ☺️🙏
Hi Calico, thank you very much. Glad you found the tips useful. Happy baking!
Enjoyed your session thanks
Moin Viola. You are most welcome. Happy baking. Cheers!
That was a great video, thank you
Top work - thanks for your effort!
Thanks for the nice words 🙏🏻
GREAT point of making Sourdough bread! kudos!!
Hi Stanley, thanks a lot! Feel free to reach out with more questions. Happy baking!
Superb. Thank you.