Thank you so much for taking the yime to show us both breads with slightly different methods. Its very much appreciated. I have just found your channel and subbed. Your explanations are just fantastic and simple to understand. Amazing channel! I have 2 questions please. 1st. Do i need to fully proof it before i put it in the fridge overnight? 2nd. When i remove it from the fridge the next day. Do i need to leave it to proof again or can i bake it right away? Thank you for all your hard work. Its greatly appreciated. 🙏❤🏴
You're welcome!! Thank so much for your support! 🥰 1. Yes, the dough has to rise to about double during the bulk fermentation step before putting it in the fridge. 2. When you take it out from the fridge the next day, it will be ready to bake right away! Even if the dough looks like it's about the same size as you put it in the day before, it is still ready to bake, no need to proof again. All the best! ☺
@@tse_bakery_9582 Thank you so much for your fast response. Very helpful! I have started my starter with your method and I look forward to making some lovely sourdough.🙏❤🏴
Hii, thank you so much! I’ve tried this recipe today, but encounter little problems 😓 - After 4 hours bulk fermentation, everything seems to be okay & was ready to pre-shaping. But when I transfer the dough onto the counter, my dough looks liquid and sticky 😓doesn’t hold it shape like the video, I wonder why this happened 😢 ended up couldn’t shape the dough and just put more flour to hold on and quickly place in the basket 😅
Hi there! Based on your description, I can think of two possibilities... 1) It may be over-proofed during the bulk fermentation. Does it still have a domed top after the bulk fermentation? If the flat is quite flat then it may be over-proofed. Did you bake it already? We'll know if it's over-proofed if it didn't rise properly during the bake. If this is not the case then the other possibility: 2) The flour you use simply has a different water-absorbing level so while the recipe is a 70% hydration dough, it may ended up to be more for you so the dough is more wet for you. This is normal because different brand of flour, sometimes even same flour from different stores are different! 😅. If this is the case then in the future you can try to reduce 10g of water and see how it turn out. Good news is a higher hydration dough is not a "problem". It is harder to work with, especially for beginner. Higher hydration dough will actually give you a thinner outer crust and more "holes" inside after it's baked. So if you like that you can continue with that now that you know how to handle a wet dough 😃
@@tse_bakery_9582 Aww thank you very much for your prompt response and well information. I think i might over-proof the dough bc it is quite flat 😅do you have any tips on how to prevent over-proof the dough ? its quite tricky at first. Btw I'm using bob artisan bread flour. Never know making sourdough bread would be so challenging and it was quite addictive as there are lots of factors to take care of !😂 It was fun tho hahaha. THANK YOU once again for your guidance with well knowledge and advice.🥰❤super grateful ! I will bake my dough by tmr and will update you soon ! 💓
@@joellewong4948 You're welcome! Yes, there are so many factor that can cause a problem during the process 😅. When I did the bulk rise in the beginning, I would go and check on it every hour and see how it is. Having an appropriate size container definitely helps, like the one I use in the video... having a rubber band on the outside help me to see easily. On the first time, I waited until it really is more than double, like the video I watched, but then it was over-proofed, with a flat top... so from there I've learned it doesn't really have to be more than double, if it's over about 70% already it's good. Observing if it still have a domed top is one of a good tips for beginner to judge ☺
@@tse_bakery_9582 yes you're right, my dough is over-proof, it came out flat and chewy😂thanks so much for the well information, help me alot. I will try it again 😁💗🙏
Thank you so much for taking the yime to show us both breads with slightly different methods. Its very much appreciated. I have just found your channel and subbed. Your explanations are just fantastic and simple to understand. Amazing channel! I have 2 questions please.
1st. Do i need to fully proof it before i put it in the fridge overnight?
2nd. When i remove it from the fridge the next day. Do i need to leave it to proof again or can i bake it right away?
Thank you for all your hard work. Its greatly appreciated. 🙏❤🏴
You're welcome!! Thank so much for your support! 🥰
1. Yes, the dough has to rise to about double during the bulk fermentation step before putting it in the fridge.
2. When you take it out from the fridge the next day, it will be ready to bake right away! Even if the dough looks like it's about the same size as you put it in the day before, it is still ready to bake, no need to proof again.
All the best! ☺
@@tse_bakery_9582 Thank you so much for your fast response. Very helpful! I have started my starter with your method and I look forward to making some lovely sourdough.🙏❤🏴
Hii, thank you so much! I’ve tried this recipe today, but encounter little problems 😓
- After 4 hours bulk fermentation, everything seems to be okay & was ready to pre-shaping. But when I transfer the dough onto the counter, my dough looks liquid and sticky 😓doesn’t hold it shape like the video, I wonder why this happened 😢 ended up couldn’t shape the dough and just put more flour to hold on and quickly place in the basket 😅
Hi there! Based on your description, I can think of two possibilities...
1) It may be over-proofed during the bulk fermentation. Does it still have a domed top after the bulk fermentation? If the flat is quite flat then it may be over-proofed. Did you bake it already? We'll know if it's over-proofed if it didn't rise properly during the bake. If this is not the case then the other possibility:
2) The flour you use simply has a different water-absorbing level so while the recipe is a 70% hydration dough, it may ended up to be more for you so the dough is more wet for you. This is normal because different brand of flour, sometimes even same flour from different stores are different! 😅. If this is the case then in the future you can try to reduce 10g of water and see how it turn out. Good news is a higher hydration dough is not a "problem". It is harder to work with, especially for beginner. Higher hydration dough will actually give you a thinner outer crust and more "holes" inside after it's baked. So if you like that you can continue with that now that you know how to handle a wet dough 😃
@@tse_bakery_9582 Aww thank you very much for your prompt response and well information. I think i might over-proof the dough bc it is quite flat 😅do you have any tips on how to prevent over-proof the dough ? its quite tricky at first. Btw I'm using bob artisan bread flour. Never know making sourdough bread would be so challenging and it was quite addictive as there are lots of factors to take care of !😂 It was fun tho hahaha. THANK YOU once again for your guidance with well knowledge and advice.🥰❤super grateful ! I will bake my dough by tmr and will update you soon ! 💓
@@joellewong4948 You're welcome! Yes, there are so many factor that can cause a problem during the process 😅. When I did the bulk rise in the beginning, I would go and check on it every hour and see how it is. Having an appropriate size container definitely helps, like the one I use in the video... having a rubber band on the outside help me to see easily. On the first time, I waited until it really is more than double, like the video I watched, but then it was over-proofed, with a flat top... so from there I've learned it doesn't really have to be more than double, if it's over about 70% already it's good. Observing if it still have a domed top is one of a good tips for beginner to judge ☺
@@tse_bakery_9582 yes you're right, my dough is over-proof, it came out flat and chewy😂thanks so much for the well information, help me alot. I will try it again 😁💗🙏
@@joellewong4948 You're welcome! Yes! Keep trying! practice makes perfect 😄😍