Open Crumb for a basic Country Sourdough | 鄉村麵包（天然酵種歐包）
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- Опубликовано: 23 май 2021
- 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
❤️If you like my video, please click LIKE and 【SUBSCRIBE】 to my RUclips Channel!
❤️如果喜歡我頻道,可以點贊和幫我訂閱喔！
Check out more of my recipes and videos at
查看更多我的食谱和视频
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Хобби
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)
Such a great tutorial video! Thank you so much!
Thank you for your detailed guidance Chiew See, really appreciate your effort in sharing your technique with us.
Thank you 😊
Beautiful sourdough.Tomorrow I will make this
Beautifully done Chiew See ❤️
Another successful video!
It is done so lovingly. Wonderful music to accompany this artistry.
thank you, appreciate every single comment here 😘😊
谢谢老师的分享❤️ 我人生的第一颗欧包出炉了。
恭喜恭喜🎉
Finally ! Thank you so much ❤
Hi! May i know the bake time and temperature without cast iron?
Love your videos, it's very details ❤️
Thank you 😊
Great tutorial.👏🏻
Beautiful!!!!!!!!
Thank you for sharing this beautiful sourdough❤️
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 so much , you are amazing , you have a great patience and bread requires patience,
Thank you 😊
Thanks a lots for your sharing my 1st sourdough bread turn beautiful.
Bravo! I’m happy for you
@@autumn.kitchen thanking you
Great video! Thanks for showing your method!
Thank you so much Chiew See , from Brazil!😋🌻💛🌻
Thank you 🥰. 🤗
I really like to watch your video🥰
Thank you 🤗
I received your book . Very comprehensive ❤
Thank you 😍😍😍✨
Thank you so much 🥰
أ
ت
thank you!
Thank you for that beautiful video. Baking of this classic bread is an art and need a lot patience which gave a beautiful bread like yours. I eat bread for breakfast 7 days a week and I don't buy bread. Thank you for your recipe.
Thank you for dropping by 😊
I did add olive or sundry tomato or herbs.It taste great.Thank you.
🤗😋❤️
♥️💐 thanks you
i bought your book🥰...so nice to have it while watching this video
Thank you for your support. Enjoy ur baking 😊
@@autumn.kitchen Thank you dear
..i am waiting for your hands on class 🥰
Perfect👏👏🇧🇷
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
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.
That is beautiful. Your method of making it is much different from the many that I already watch. May I ask after you did the Autolyse then you add the starter and you did pinch in the starter instead of kneading in? Thanks
Yes I usually pinch and fold to mix in
Hi Authumn thanks to you after a few x baking Country Sourdough I got the best compliment. 😛my friend wants to buy from me
Oh I’m really happy for you! 💃🏻💃🏻💃🏻
Can you share how to make sourdough starter? Thanks 🙏 my starter doesn’t seem to rise well for baking
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
what a lovely bread!! I just came across your website and am working my way through your videos. you make it look so easy, l hope l have success. My biggest problem is my dough always just wants to spread out like a pancake. I will try your methods and that might be my problem.
One question l have is about the starter itself. I see you have a sweet starter listed in one of your videos. Is that the one you use for your bread as well or just when you make sweet breads. I am not a huge fan of sour sourdoughs.
I only use sweet starter for sweet dough. Rustic Sourdough (lean dough) all using normal liquid starter
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 ❤️❤️
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
❤👏👏
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
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%
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
Can you show me how to make starter please 🙏🏻🙏🏻
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
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 😊
Hello! What brend of flour do you use?!!!
hi, do you have video using a stand mixer?
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 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
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😋
Thank you for the video. May I know the room temperature for the bulk fermentation please?
25-26C
If my room temperature is 29°C, should I reduce bulk fermentation time?
Hi! The video is awesome! I would like to ask how to prevent my parchment paper stick on the bread? I’m using Dutch oven pot size, hence the side of the paper got stick to the bread, thanks in advance
If you are getting the right non stick parchment paper, it will not stick to your dough. Maybe you have gotten the normal kertas turas in grey color. check out the non stick baking paper at baking shop
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, 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?
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,
Thanks for sharing! I joined FB group (wild yeast group) then find your channel.
May I add matcha powder and nuts into this bread in the step of adding salt? Thank you!
yes, but I would prefer to add nuts at shaping stage.
@@autumn.kitchen Thanks for suggestion!
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.
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 may i know what saiz of the bread pan that u r using?
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, 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
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.
Hi Autumn Kitchen I baked this loaf yesterday using the sourdough starter after 10 days of feeding. I don’t know if it’s bcos of my starter my bread taste sour. I did not proof overnight in the fridge. I baked after a few hours at room temperature after shaping. Will try again with overnight proofing. Btw how long should I proof if I want to bake same day. Tq
Usually it is due to starter
Hi. I'm new in making sourdough bread. May I ask can I just use Bread flour?
Yes
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
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 ☺️
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
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.
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
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 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!
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
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
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 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?
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
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.
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
Hi autumn, is round banneton basket 20” will sufficient hold the dough?
20cm is alright. Not 20” ya 😊
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
Any difference if I dust the bread with rice flour instead of bread flour?
No different to me. You can use both for dusting
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.
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
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.
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 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.
Nice .. recently I have a grate oven spring but when I cut it it has some doughy bottom ! Just a small space ! What cause that?
Sorry, I am not sure what is that
Hi, can i change the bread flour to whole wheat flour？if change it will affect the dough？
100% wholewheat? that will be a heavier loaf with more hydration needed.
@@autumn.kitchen ok thanks！
Do u make gluten free bread, any suggestion. Thx
Sorry I don’t
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..
Hello! Can I bake the bread at the same day without putting in the fridge? And if I put it in the fridge, what is the maximum time that it can last in the fridge?
Yes same day bake is fine. As for how long it can retard it depends on your fridge temp. Usually if it is cold enough (
@@autumn.kitchen Oh! Thanks! If I were to bake it on the same day, when is the best time to remove the dough out from the basket to bake? Another 40 to an hour time?
@@victorialaw7151 after shaped you can put in freezer while preheating your oven, colder dough ease the scoring
@@autumn.kitchen Oh I see! Noted with thanks!! 👍🏻❤️😘
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.
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
My Starter is 1 month age. It rise x3.5 after 5-6 hrs. Is it strong enough for trying this?
Many thanks!
Yes u can use it to bake. 💪🏻good luck!
@@autumn.kitchen oh really? I still think that my starter is rather weak 😍. Thank you for your advise, let me try
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
Hi, may I know what is the temperature for bulk proof? Thank you❤️
25-26C for this video
Thank you Chiew See❤️
@@autumn.kitchen hi, if our room temperature is around 29c, the bulk fermentation time should be shortened to around 3 to 3.5hours? Thanks.
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
Hi. What is the hydration ratio of your sourdough starter?
it is liquid starter (100% hydration)
Can this recipe of 60 gm whole wheat flour be replace with just bread flour, ie 300 bread flour instead of 240gm?
Yes you can. Adjust hydration according to your flour. Can always hold back 20g and add slowly if your dough can take it
@@autumn.kitchen ok. Thank you so much. Btw, I saw in recipes for eg stated 82% hydration-246 gm. Does it mean it’s 246 gm of water used?
Hydration usually also take into account of starter. 246g is inclusive of starter water portion too.
@@autumn.kitchen ok. Noted with thanks
Do you have other breads that does not involve using a mixer?
Yes. Check out country sourdough , ciabatta, focaccia video
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!🙂