Great! Im going to try your scoring technique. I don't use a dutch oven. I'm baking mine on a steel plate with steam but I'm sure it may work well with this technique. Also will try to use AP flour as it may yield a softer less chewy bread. Excited to see how the texture turns out.
RUclips directed me to your channel and I must say it’s a gem of a find. Your baking skills are superlative and your selfless sharing of how to create that perfect SD bread is much appreciated. This particular video showing the wonderful result with cap rose flour has debunked many myths that only high protein flour works. Goes to show that it’s the baker and not the flour that’s important. Thanks
Hi John, I think your channel is the only one I have seen adding oil to sour dough bread recipe. What does the oil do to the bread and can it be omitted.
Can be omitted. Usually fat makes dough softer. Making bread is all up to your preference. Sometimes adding oil on the surface is only to prevent it from sticking to the container or prevent the surface from drying out when proof for a long time.
I admire your videos, awesome bakes! Been trying to get some decent ears using apf & without do, but after some trials, some has ears, some don't , would you think that oven size matters? also my dough still rises in the fridge, I read that it shouldn't rise , maybe not cold enough fridge so the dough doesn't really have much spring ? or nit enough tension? I'm mixing with machine mostly till almost window pane. Pardon me for the lengthy questions , thank you
Thank you. Oven size should be the issue but fridge temperature is. Yes it shouldn’t rise in the fridge during cold retard. It gets overproof hence it less spring during bake. Shaping and proper fermentation time is the key for good oven spring too.
@@yowbermuda thank you, I did notice that heat escapes a lot when opening the oven & I guess the fridge is not cold enough , btw, do you have any tips mixing with machine? thank you again
@@yowbermuda no problem at all, I appreciate your answers, and I did try again using app, I guess it works better for the spring using cover as my home oven is quite spacious for one loaf, thank you again
Hi John. I'm a new subscriber. Came across your channel today. Do you have a sourdough starter recipe and guide. I tried making one 2 weeks ago but was unsuccessful.
In order to bake a sourdough you need a STARTER and in order to bake a decent sourdough you need an active STARTER. So since the most asked questions in this group is about STARTER, I would like to share a little knowledge I have collected during my SD’s adventure (over the FMCO period), hope it could help those who are newer then me (although I’m quite new to SD baking too 😅😂) into Sourdough Baking. At the beginning of making your starter we are actually collecting all types of microorganisms 🦠 available in the air(good or bad) it consists of bacteria, fungus and so on. Because they find all type of minerals and sugar in our flour and water and that’s their food they love ❤️ it. By feeding it consistently we will create a acidity flavor in our starter (some say weird smell 😛) and that good for your starter because once we acidify our starter we have created a low pH (4.5 & below) by that the pathogens 🦠 growth will stop, left only good 👍🏼 bacteria’s and yeast that help on our bread baking! I have set a ‘making starter from scratch’ schedule for everyone who would like to follow below ⬇️ ⬇️ ⬇️ ***************************** Building Sourdough starter step by step: Day 1: ‘Step1️⃣👉🏼‘Mix 15g flour + 15g filtered water (jot down time) *First 3 days feed every 24 hours Day2: Stir and mix-well using chopstick then Discard 15g from the day 1 starter then repeat ‘Step1️⃣👉🏼‘ Day 3: ‘Step 2️⃣👉🏼‘Mixed-well then Discard 30g from starter container. Next repeat’Step1️⃣👉🏼‘ Day 4: Start feeding twice a day, every 12h. (Eg: 9am and 9pm)Repeat Step2️⃣&1️⃣ for every feeding. Day 5: repeat Day 4 steps. Note: a) Rye flour is optional you can add in 20% to your feeding if you want. For example 15g*20%=3g. So 12g bread flour + 3g rye flour) b) You should get a healthy starter from Day 7 onwards if you got the steps right. But recommend to keep feeding it till Day 14, after this you can start to bake. Q&A: Q: How to know if my starter is ready and active A: it will rise up to 3x or more in less then 5h after feeding. Q: Why my starter collapsed after peak? A: the sign of starter getting ‘hungry’ When the yeast bacteria finished their food in your newly fed flour and water it collapses Q: Do I need to continue feeding my starter after it mature/active A: is optional, if you are not baking soon you can keep in the fridge and revive/feed them when needed. Recommended to feed at least two times before use for baking if your starter stays in fridge for longer then a week. Q: How long can I keep my starter in the fridge what’s the expiration date? A: Yeast bacteria don’t expired and they won’t die , they only hibernating in cold temperature. Q: That’s a brown/dark colored layer on my start after keeping it for long period in the fridge, what should I do? A: You don’t have to do anything unless you wanna use it. When needed stir-in and mixed well before use.
Hi John! My starter 3hrsx4 before but 4hrsx3 nowadays. I feed 1:1:1/1:3:3 for maintenance every 2-3days, sometimes 1:10:10/1:20:20 overnight if need a lots for recipes. Can you advice me how to active it back?
I came across your videos mid this year. Been trying your recipes for sometime and they works wonderfully with my kitchen temperature. Thank you!! I finally able to get more open crumbs ❤️ Other recipes I used mostly resulted in tight crumbs.
i tried making it yesterday and the dough was too sticky and wet even before I tried to wet my hands to do the SF. i followed the exact recipe but it turned out different from yours. I could not even do the shaping properly. Now it's in the fridge for cold retard. Should I just continue to bake or make focaccia instead?
Great! Im going to try your scoring technique. I don't use a dutch oven. I'm baking mine on a steel plate with steam but I'm sure it may work well with this technique.
Also will try to use AP flour as it may yield a softer less chewy bread. Excited to see how the texture turns out.
RUclips directed me to your channel and I must say it’s a gem of a find. Your baking skills are superlative and your selfless sharing of how to create that perfect SD bread is much appreciated. This particular video showing the wonderful result with cap rose flour has debunked many myths that only high protein flour works. Goes to show that it’s the baker and not the flour that’s important. Thanks
Thank you. Glad it helps
thanks for your detail sharing.
You are welcome 🙏
Hi, tq for sharing.. can i bake not using a DO?
Wow !! This is A.M.A.Z.I.N.G.
Thanks for sharing
My pleasure
Hi John, I think your channel is the only one I have seen adding oil to sour dough bread recipe. What does the oil do to the bread and can it be omitted.
Can be omitted. Usually fat makes dough softer.
Making bread is all up to your preference.
Sometimes adding oil on the surface is only to prevent it from sticking to the container or prevent the surface from drying out when proof for a long time.
Can I know what kind of your over for baking?
But usually you use what brand?
So beautiful! Thanks for sharing!!!
Welcome 🤗
Thanks so much for sharing. What a beautiful bread. Have to try the double scoring at 7 mins.
Thank you! 7minsScore is helpful for rabbit ear
Loved yr double score at 7 mins
Thank you!
Amazing crumbs n oven spring 😍
Many thanks!
@@yowbermuda welcome 😊
I admire your videos, awesome bakes! Been trying to get some decent ears using apf & without do, but after some trials, some has ears, some don't , would you think that oven size matters? also my dough still rises in the fridge, I read that it shouldn't rise , maybe not cold enough fridge so the dough doesn't really have much spring ? or nit enough tension? I'm mixing with machine mostly till almost window pane. Pardon me for the lengthy questions , thank you
Thank you. Oven size should be the issue but fridge temperature is. Yes it shouldn’t rise in the fridge during cold retard. It gets overproof hence it less spring during bake. Shaping and proper fermentation time is the key for good oven spring too.
@@yowbermuda thank you, I did notice that heat escapes a lot when opening the oven & I guess the fridge is not cold enough , btw, do you have any tips mixing with machine? thank you again
@@jimmysanusi6515 I never try mixing with the machine for my country loaves. Sorry couldn’t help you on this 😊
@@yowbermuda no problem at all, I appreciate your answers, and I did try again using app, I guess it works better for the spring using cover as my home oven is quite spacious for one loaf, thank you again
Hi John. I'm a new subscriber. Came across your channel today. Do you have a sourdough starter recipe and guide. I tried making one 2 weeks ago but was unsuccessful.
Thanks 🙏 I don’t have video for that but I have a written guidance. Will put it below this comment
In order to bake a sourdough you need a STARTER and in order to bake a decent sourdough you need an active STARTER.
So since the most asked questions in this group is about STARTER, I would like to share a little knowledge I have collected during my SD’s adventure (over the FMCO period), hope it could help those who are newer then me (although I’m quite new to SD baking too 😅😂) into Sourdough Baking.
At the beginning of making your starter we are actually collecting all types of microorganisms 🦠 available in the air(good or bad) it consists of bacteria, fungus and so on. Because they find all type of minerals and sugar in our flour and water and that’s their food they love ❤️ it. By feeding it consistently we will create a acidity flavor in our starter (some say weird smell 😛) and that good for your starter because once we acidify our starter we have created a low pH (4.5 & below) by that the pathogens 🦠 growth will stop, left only good 👍🏼 bacteria’s and yeast that help on our bread baking!
I have set a ‘making starter from scratch’ schedule for everyone who would like to follow below ⬇️ ⬇️ ⬇️
*****************************
Building Sourdough starter step by step:
Day 1: ‘Step1️⃣👉🏼‘Mix 15g flour + 15g filtered water (jot down time)
*First 3 days feed every 24 hours
Day2: Stir and mix-well using chopstick then Discard 15g from the day 1 starter then repeat ‘Step1️⃣👉🏼‘
Day 3: ‘Step 2️⃣👉🏼‘Mixed-well then Discard 30g from starter container. Next repeat’Step1️⃣👉🏼‘
Day 4: Start feeding twice a day, every 12h. (Eg: 9am and 9pm)Repeat Step2️⃣&1️⃣ for every feeding.
Day 5: repeat Day 4 steps.
Note:
a) Rye flour is optional you can add in 20% to your feeding if you want. For example 15g*20%=3g. So 12g bread flour + 3g rye flour)
b) You should get a healthy starter from Day 7 onwards if you got the steps right. But recommend to keep feeding it till Day 14, after this you can start to bake.
Q&A:
Q: How to know if my starter is ready and active
A: it will rise up to 3x or more in less then 5h after feeding.
Q: Why my starter collapsed after peak?
A: the sign of starter getting ‘hungry’ When the yeast bacteria finished their food in your newly fed flour and water it collapses
Q: Do I need to continue feeding my starter after it mature/active
A: is optional, if you are not baking soon you can keep in the fridge and revive/feed them when needed. Recommended to feed at least two times before use for baking if your starter stays in fridge for longer then a week.
Q: How long can I keep my starter in the fridge what’s the expiration date?
A: Yeast bacteria don’t expired and they won’t die , they only hibernating in cold temperature.
Q: That’s a brown/dark colored layer on my start after keeping it for long period in the fridge, what should I do?
A: You don’t have to do anything unless you wanna use it. When needed stir-in and mixed well before use.
Hi John! My starter 3hrsx4 before but 4hrsx3 nowadays. I feed 1:1:1/1:3:3 for maintenance every 2-3days, sometimes 1:10:10/1:20:20 overnight if need a lots for recipes. Can you advice me how to active it back?
Fastest way to revive is 1:1:1 in my opinion
Thankyou for attention and replied !
I came across your videos mid this year. Been trying your recipes for sometime and they works wonderfully with my kitchen temperature. Thank you!! I finally able to get more open crumbs ❤️ Other recipes I used mostly resulted in tight crumbs.
Can I know Wats the size of Ur Benetton?
25CM
i tried making it yesterday and the dough was too sticky and wet even before I tried to wet my hands to do the SF. i followed the exact recipe but it turned out different from yours. I could not even do the shaping properly. Now it's in the fridge for cold retard. Should I just continue to bake or make focaccia instead?