Open Crumb for a basic Country Sourdough | 鄉村麵包（天然酵種歐包）
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- Опубликовано: 29 сен 2024
- How to achieve open crumb for basic country sourdough. Steps from autolyse to baking, showing every details and techniques.
Basic country sourdough.
240g Bread flour
60g Wholewheat
230g water
60g sourdough starter
6g salt
*hydration adjust accordingly to flour used.
*dough bulk proof at 25-26C for 5hr
*final proof 15-20mins at 25-26C
*retard overnight in fridge at 4C or below.
🔺請記得開啓中文字幕 （cc)
鄉村麵包（歐包）
240克 高筋麵粉
60克 全麥麵粉
230克 水
60克 天然酵種
6克 鹽
*水份根據麵粉可以自行調整
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1. Combine and rest for 1h
2. Add starter and rest for 20mins
3. Add salt and rest 20mins
4. Fold twice (20min rest each)
5. Rest for 45mins
6. Coil fold twice
7. Transfer
8. Overnight
9. Bake
(Ignore this it's my notes for myself)
Fantastic demonstrations and you are a complete master at this! Can you please tell me the protein content of your flour? It’s so extensible. Thank you Vanessa
Thanks Vanessa! ❤️ my bread flour usually range between 12-12.7%
Hi, can I bake without using a dutch oven but a normal rectangular tray?
You might need to create steam for that by pouring hot water in a tray with lava rocks. Or just a hot water tray. Results won’t be as optimal if steam generated for first part is not sufficient to delay the crust forming
did you grease the bowl before mixing the dough?
Bowl has No grease. Only grease the square glass dish after dough transferred in.
Hi, can you share the brand of flour that you are using? Thank you 😊
Bobs red mill artisan bread flour, Japanese bread flour
@@autumn.kitchen , for sourdough baking, does it have to be unbleached flour?
Hi. I noticed, after you finish putting the starter, salt, and even stretch and fold, the dough was seam side down. But you continued each process without flipping the dough over. Wouldn't that be a problem?
Not an issue for me.
Just wanted to say that you are a truly great teacher. From repeatedly watching your VDOs and reading your answers to others, I finally had a success. I followed your instructions exactly and also studying the clip about reading the dough. My SD came out with good oven spring and a nice ear. I’m thrilled 😁 Many thanks. Please keep posting more recipes. I love you clips. They are exceptional.
thanks Jasper. Your comment meant so much to me, it is so encouraging. Thanks a lot! 😊🥰🙏
Thank you for your detailed guidance Chiew See, really appreciate your effort in sharing your technique with us.
Thank you 😊
It is done so lovingly. Wonderful music to accompany this artistry.
thank you, appreciate every single comment here 😘😊
I really love the result but your method in reality would make me hate baking sourdoughs as a working mom I would be chained to the kitchen .
Omg, I have the same thoughts, great method and great result but it just take away the joy of baking sourdough cos it's so methodological.
Can you share how to make sourdough starter? Thanks 🙏 my starter doesn’t seem to rise well for baking
Hi.. May I know how do I determine the water %? In your book is using 72% which is 210g water but here you are using 230g water.
You can use any hydration that your flour can take and you are comfortable to work with
Hihi! How to tell if there is enough water mixed with flour? Since different flour brand provides differed hydration. Can you advise the texture maybe?
The feel of dough that is not too stiff and not too sticky/slack. This dough feel can be developed over time. You can watch my “read the dough not the clock” to see how’s my dough behave.
Hola Autumn me gustaria saber como preparaste tu masa madre..., gracias y Felicidades por el canal me gusta mucho.😋
I posted that video in my Instagram. You can refer under highlights “starter”. Maybe I will make that video available in RUclips too 😊
Hello,
Would it be possible to know you feeding ratio for your starter before using it?
Also do you feed it everyday or twice a day before using it?
It feels like mine isn't strong enough everhtime I use it.
Thank you
Hi Chiew See, just wondering if my dough was not so extensible after stretch and fold (before coil fold), such that when I start coil fold, it doesn’t spread out at all.. what does it mean? My bread turned out a bit gummy
Not gummy but the bread won’t be able to bloom due to too tight. Try up hydration or rest longer before each fold. If dough is tight you can even cut down to 1 coil fold
Hi izit possible to add sesame seeds and pumpkin seeds during coil fold 2? Instead of doing lamination 😂
Yes you can add during coil fold
Such a great tutorial video! Thank you so much!
Thank you so much Chiew See , from Brazil!😋🌻💛🌻
Thank you 🥰. 🤗
Hi can I do sourdough without starter by using instant yeast ? Thk u
Yes then it’s normal yeasted bread
Thank you so much , you are amazing , you have a great patience and bread requires patience,
Thank you 😊
from Autolyse, add starter, rest, then add salt, rest, to stretch and fold, dough seems wet and soft, how to counter the dough?
You can reduce hydration. Maybe the flour you use is not so absorbing.
Hi Chiew See. May I know what brand of bread flour you are using in this recipe ?
Bobs red mill artisan if I am not wrong.
Hi Autumn, thanks for the video. Just discovered your channel. I hv a Question about BF temperature. I always see that tis is the best temperature for BF -
27-28degC.
As out temperature hovers between 29degC - 31degC, how do you BF your dough?
I hv overproof my dough a few times, following the recommended BF time.
Thanks.
usually I keep my dough in a cooler bag with ice pack, about 25C. it helps the dough to have sufficient time to develop before overproof.
@@autumn.kitchen Thank you. Really appreciate the quick response.
@@autumn.kitchen , as you are in Malaysia, what is the reason not to BF at room temperature? I would imagine it would be easier without the hassle of maintaining the cooler bags at 25C. Plus the BF would be at a shorter time too. Is it for the pure reason of more sourish taste?
I did add olive or sundry tomato or herbs.It taste great.Thank you.
🤗😋❤️
Would you please let me know how to make the starter? Thank you
you can try follow Full Proof Baking's video. she explain it very well
ruclips.net/video/m6pGkOuZnrk/видео.html
Your clip is very clear and detailed. I failed 2 doughs but the new one is nice in the fridge now. Thank you so much 😊. And can I change all the water into Americano? I meant some espresso shots with water. Thanks again 😍
coffee can be acidic, adding too much might affect the fermentation
Hi Authumn Kitchen can I bake it on the same day instead of overnight proofing in the fridge
Yes
Hi! If I bake on same day, do I wait till the dough pass the poke test in the banetton basket? Then it’s ready to bake? Thanks!
Love your videos, it's very details ❤️
Thank you 😊
Hi if I wish to make 2 sourdough,when should I portion out my dough? When preshaping should be done? One hour after coil fold 2?
You can cut the dough into two right before shaping, then shape accordingly
I have tried 3 times and its hard to get a perfect fermentation. My room is likely colder than yours so it was underferment the first time. The second time I left it on my counter overnight after coil folds and it was overfermented and not shapable. Third time I left on my counter for a while (total bf about 9 hours) and put in fridge before going to bed. It was underferment again. If i need longer fermentation time, should I leave it longer after coil folds, or after shaping? If it doesnt grow in my fridge how much bigger should it be before I fridge it?
I suggest you to watch my “read the dough not the clock” RUclips video. I explain how to judge and read your dough without looking at the timing.
Beautiful sourdough.Tomorrow I will make this
I used the basic sd recipe in yr book and 3 tries later I am still getting gummy crumb. 5.5bhr bulk at 28c and cold retard 12 hrs. Please help!
Pls check if your fridge is below 4C. Dough might have overproof in fridge over night if it is >4C. Place a thermometer in fridge to check temp, do not base on set temp. Also your flour used and dough strength might vary from one to another. So judge your dough condition and not just base on the timing. If dough is weaken and sticky over the time means it is over proof
I really like to watch your video🥰
Thank you 🤗
Beautifully done Chiew See ❤️
I received your book . Very comprehensive ❤
Hi, the maximum temperature of toaster oven is 230C. As it’s too small for a Dutch oven, I plan to open bake it. Could you please advise with 230C, how long shall I bake it? (I plan to spray water on the dough and place a small container with ice cubes inside). Thank you in advance.
230C you can bake with steam for 15mins. An ice cube tray may not generate loads of steam fast enough to give optimal oven spring. You might need to look at lava rocks with baking steel/stone option
hi may i know what saiz of the bread pan that u r using?
How do you make sourdough starter? Is there a video and recipe? Thanks ❤
Hi you may check out my Instagram under the highlights “starter”
@@autumn.kitchen thank you
Beautiful sharing! I have been following yr instructions to the bits - but one problem occur : the dough collapsed and spreaded slightly after cold proofing in the fridge at 4c over like 16hrs (i did S&F x2 and CF x2)… should i cold proof shorter? Or should I wait longer to CF 3rd time…? Thanks!!!
If fridge more than 4C, it’s hard to control the rise as you are uncertain how much it will rise after retard. You may try to cut your bulk proof to cater for this rising during retard and see
U make thing seems so easy. Gonna try. But worried if it does not come out nicely like yours. Tried so many recipies but always failed!
It is more of the dough handling than just recipe. Try to understand your dough. Happy trying
Another successful video!
Hi, very new to sourdough baking. You said to do an extra coil fold when dough spreads. From the video, after coil fold #2, the dough spread, but you left it to rise n followed by shaping. How do we know to what extend of spread to stop coil fold?
Check out my Instagram. I have few videos explain the dough strength
@@autumn.kitchen thanks so much for reply.
Hi autumn, is round banneton basket 20” will sufficient hold the dough?
20cm is alright. Not 20” ya 😊
After preheat DO for 20 mins, I bake bread for 20 mins & another 20 mins with cover off, am I correct?
Preheat takes about 45-60mins. And yes bake 20mins covered and 20mins uncovered
So Therapeutic to watch ❤
Thank you
Hi Chiew See,
My oven temperature can only go up max to 220 degrees. How long should I bake in a covered dutch oven? Failed twice already...the dough is flat and "under-baked"...gummy and "doughy"
220C still able to bake, the oven spring may not be as good as 250C. But should not be flat
Chiew see, I can’t wait to try out this recipe! I do have a ques, will you be able to show us how to shape a boule? I see your tutorials are all batards. Please do show us!
I have a boule in my IG reel some times back. Basically just pull every corner to the middle then flip over and round.
Hi my oven max temp is 240 degree Celsius instead of the recommended 250. May I check if it matters or how long should my baking time be if 240 degree Celsius? Thank you
You can just follow my timing with 240C instead of 250C
To prepare the starter, we take out the culture from the fridge and do the necessary feeding in order the SD to reach peak before we use it? The feeding is it 1:1:1 ratio? Culture:flour: water
Hai...can u share the video..how to make sourdough starter??coz i'm new
Hi you may refer to my Instagram page, under the highlights “starter” for how to make starter from scratch and maintain it
Hi no need to dust the Banneton with bread flour before put the dough into the Banneton?
If your dough is not over proof, the surface will not be sticky. The flour used during shaping is good enough.
Wow I am new bread lover. Do you have the recipe for the starter? Or where to get it in USA?
Starter can be cultivated from flour and water. Alternatively get it from any sourdough baker near you ☺️
My bottom a bit hard after bake, is it the sign of underproof, its also a bit sticky when i shape it? Its my second attempt but i enjoyed making it.
wet your hand with water during handling the dough, wetting again when you feel getting sticky
Finally ! Thank you so much ❤
Hi! May i know the bake time and temperature without cast iron?
❤👏👏
Thank you for your detailed. U wrote 240g water here but in your book, 210g water. Which is correct? Thank you 😊
Different flour use different hydration. If your flour is more absorbent, you can up the hydration. For beginner 210g is good
I use bobs red mill artisan bread flour here which is a more thirsty flour. Adjust your dough hydration according to the needs and feel your dough
Thanks a lots for your sharing my 1st sourdough bread turn beautiful.
Bravo! I’m happy for you
@@autumn.kitchen thanking you
谢谢老师的分享❤️ 我人生的第一颗欧包出炉了。
恭喜恭喜🎉
Hello! Would you recommend that we turn on the fan setting of the oven during the bake?
I use fan mode when DO is closed. after uncover I switch to top and bottom heat
@@autumn.kitchen thank you for this useful tip
May I know for this 300gm of flour, what is the size of your cast iron pot you use to bake?
The loader is 3.2 quart
I wanna buy your glass dish. Where to buy it?
I got it from shopee, the brand is borcam
After coil folds my dough still doesn't hold shape well. It collapses after resting. What should I do?
Your dough gluten might have been weaken. Might be your flour and handling.
hi there, about what temp is your kitchen typically?
Around 28C
hello! What percentage of hydration does the sourdough have?
About 78%
Can the sourdough to be placed in fridge for more than 15 hours?
It depends on a few factors. Flour, starter, fridge temp etc. as long as ur dough after retard is not overproof will do
Thank you 😍😍😍✨
Hi, I'm making my SD following your recipe. I have a small concern that I use 25cm banneton for this recipe but it turns out that the dough is quite small so after 12 hours in the fridge, it didn't spread all to the banneton. May I ask what size of banneton did you use?
I use 25cm. Maybe you didn’t proof your dough enough before shaping
I similarly find 300g + flour in 20% starter flour too little for my 25 cm oval banetton. I have since increased to 380g.
Thank you for all your videos...question...I notice you did not create a Levain. I like your method because there is no discard. Do you believe a Levain is not necessary?
I don’t keep starter separately. I build more then use partly for recipe. Balance starter feed and keep back.
谢谢老师.照着你的方法做很成功🎉.请问如果要加坚果要在那个阶段加入.
恭喜你。坚果可以在整形时撒上，或者做盘捲折叠时加入也可以。不要在一开始操作面团时就加入。
hi, do you have video using a stand mixer?
May I know what is the size of banetton used?
It is 25cm in length
Hi Autumn! May I know how long shall I be keeping the dough in the fridge if I wanna complete these steps in one day?
If you want to bake on same day, you can skip the cold retard. After shaping, keep in fridge while preheating the oven. This is same day bake
@@autumn.kitchen 11:31 Do you mean after this at shaping and stitching (if there’s any), then I preheat the oven and bake?
Any difference if I dust the bread with rice flour instead of bread flour?
No different to me. You can use both for dusting
Do you have other breads that does not involve using a mixer?
Yes. Check out country sourdough , ciabatta, focaccia video
Hi, thanks for the video. May i know how to know the dough has risen about 50%?
By visual check☺️
@@autumn.kitchen haha ..thanks for replying. That's really a tough "job" by using visual
hey I followed this recipe and the bread turned out flat without a ear. Any advice?
If it’s slack from beginning means dough did not develop strength. If it turn slack towards end of proofing, it might be over proof hence gluten degraded.
great vid! Quick question...I follow the girl from "full proof baking" who uses a "lamination" step that she credits you with. Lamination wasn't used in this video so when do you use it?
Oh yes Kristen from fullproof, I use lamination in adding additional. I will show that in my future video on how to do that. Thanks for dropping by 😊
Can you show me how to make starter please 🙏🏻🙏🏻
if I want to bake several loaves, when and how can one separate the blanks and bake the loaves. Can you use a kneading machine?
Yes you can mix with machine. Handle the whole batch of dough (s&f, coil fold etc) up to shaping. Divide the dough and preshape and rest 15mins. Then do the shaping.
@@autumn.kitchen Thank You!🙂
Hi, my dough is always sticky unlike yours. Should I reduce water amount then? For the rest time in betweens, would be at 25° or room temperature (which is higher)?
Yes you can reduce water. Probably the flour you use is not so absorbing, different flour takes water differently. If dough is slack and sticky you can fold more frequently to build the strength. 25C is fine
@@autumn.kitchen thank you! That being said, the bread still tasted good despite being sticky, and that I need to improve on the shaping as well.
May I ask is the step of spraying canola oil onto the dish an essential step? As I read some comments that this would prevent too much de-gassing of the dough when performing CFs.
It helps to release dough when you do the coil fold and tip out for shaping. Otherwise dough structure might be ruin if dish is not greased as you need to pull the dough out
请问老师我的烤箱最高温230C而已，舒服适合做SOURDOUGH呢？
也可以的
Hi, i have been baking SD bread for about a year and I’m used to getting nice oven springs, but lately I didn’t get it anymore. What did I do wrong? My starter is very active when I used it and I thought my shaping is good…..please help, I’m puzzled 🤨
Thank you for your reply 🙏🏻
might be the flour
♥️💐 thanks you
Hi ,can I add olive or dry herbs and when do I add? I have been baking county bread taste great.you are v good baker perhaps.thx
Yes you can add during salt or even fold in during coil fold.
@@autumn.kitchen great.will try n update.many thanks.
Hi chiew see.. if i got no time for doing coil fold, can i store in freezer and continue the next morning?
Store in fridge. But dough will degrade over the time, so I suggest just over a night and continue tmr.
@@autumn.kitchen ok got it.. my sourdough bread failed.. gummy texture.. no worries.. will try again.. thanks chiew see..
Hi I'm a beginner, wld like to know the starter here is it refers to levian? What's the different btw starter and levian?
Levain means starter that you build and to use in a recipe. For me I don’t separate out my starter, so my starter is the levain too.
If my dough done final shaping at 3pm or 4pm, can I leave it in fridge overnight then only bake? Will it too long hours in fridge?
thank you!
Do u make gluten free bread, any suggestion. Thx
Sorry I don’t
Bulk proof 5hr - does this include autolyse? Tq
Bulk proof doesn’t cover autolyse. Autolyse has no starter in it, so there is no fermentation.
@@autumn.kitchen Tq for reply.😍 Always enjoying your tutorials👍.
Hi. I'm new in making sourdough bread. May I ask can I just use Bread flour?
Yes
Perfect👏👏🇧🇷
Always love watching your videos & follow you book recipe.
Just bought a Unox (3 tray) oven, would you mind to share the setting for sourdough?
My oven does not have the preheat setting timing, another words only allow at designated timing unlike other model can set for 30 mins let the baking steel to properly heat up before launching
So what is your advise?
Thanks a bundle dear sifu 🙏🏼🙏🏼
Preheat 260C 30min with fakira plate inside
260C/30s/120%/F1
30C/12m (off oven)
230C/ 3m/40%/F1
210C/5m/F1
190C/10m/F1
@@autumn.kitchen Thank you so much for your prompt reply
Greatly appreciated taking up your precious time
Happy baking ❤️❤️
Hello! What brend of flour do you use?!!!
May I know how big is the Dutch oven u're using?
It is Lodge 3.2 quart
Did u preheat your Dutch oven together when you preheat your oven? Or is your Dutch oven cold when you put your dough in? Thx.
Where to find the recipe?
It is in the caption
Gd morning !!!! Do we need to thaw the dough first when the dough was taken out from the fridge the next morning before baking?
No need
@@autumn.kitchen ok. Thank you.
Hi do you preheat the oven with the lodge cast iron?
Yes preheat the DO together
Thank you! One more question.. how do u prevent the dough gluten from tearing when u mix in the levain and salt.. I notice your dough gets smoother as u mix the levain but mine surface still rough after all levain has mixed into the dough ..
Hi why is my bread gummy. I followed all your steps which were very clear.
A few reason. Usually when your dough is not able to be leavened optimally, the water will not be able to dissipate effectively hence gummy. Leavening of dough can cause by starter, handling, proofing timing etc.
@@autumn.kitchen tks very much for the tip. Will try again😋