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!
After almost two years of producing delicious but dense whole grain loaves, your techniques have raised my baking to a new level. The rise, the oven spring, the open crumb, all are so much better than what I was achieving before. Thanks, H, for cogent explanations and contagious energy and enthusiasm.
I'm right there with you. Two years - I say I've learned to fail at baking. Following his techniques I baked the best loaves I have ever done and then something happened and I'm baking bricks again. SO Frustrating!
I never comment on RUclips videos but I HAD to say thank you 😭😭 I’ve been trying sourdough for a month and decided to do a whole wheat loaf. It didn’t turn out so great. But this. I followed your instructions almost to a tee and I ended up with the most beautiful loaf I’ve made so far! I was SO excited! Thank you, thank you for all your hard work and science so I could succeed easily!
As a person who is using whole wheat flour for 90% of the things I make (except sourdough, because i didnt think that result is possible 😅), I'm amazed, this video is a game changer! Thank you so much!
OMGOSH, THANK YOU, I tried this recipe and was ecstatic when it oven sprang!! Great crumb, ear, the full package. I've been experimenting for months with 100% WW and have failed over and over again. I'm glad your experiments worked out and I was able to replicate it!
I found a significant difference between flour milled before purchase and baking from flour milled at home! Flour milled from wheat berries at home turned out bread that had much more spring and was much less dense.
@utdrich I order from breadtopia but from what I can tell, it's more about the fresh milling than anything. Breadbeckers would also be a good one if they have a drop near you (their shipping charges are higher... we ordered brown rice though once from them and the flavor was amazing). Azure standard is another I hear is good but works best with a monthly drop, if there is one near you. Khorasan Mills is where I will be ordering from next to try out their Khorasan, price and shipping were very reasonable.
@utdrich ps. When I say drop, I mean they have designated spots around the US that are run by volunteer coordinators where they do a monthly or some sort of periodic drop/delivery. So the shipping with those deliveries is amazingly affordable. The direct shipping with Azure and Breadbeckers is higher than Breadtopia and Khorasan Mills (Last I looked). Breadtopia's grains have been great and from what I hear Khorasan Mills is very good as well.
Thank you! Any way you could dig up the brand name that gave you a good result? Trying to remove variables to get a good baseline 😅 I gathered that high-protein grains come from sunnier places. And high-protein isn’t necessarily high-gluten.
Just yesterday I commented on the fact that I had yet to find videos of sourdough bread made with whole wheat. It surprises me that though I have watched several of your videos this one only popped up today. Thank you very interesting.
Long time follower, first time commentor - and fellow scientist. I ran an A/B study of 20% whole wheat (our usual loaf, 75% hydration) versus 80% whole wheat (80% hydration). We found that the rise time was a bit less for the 80% whole wheat, but the oven rise wasn't quite as nice. The 20% whole wheat had a more open crumb, but both were delicious. The 80% whole wheat actually had a nicer mouth feel. Always looking forward to your next video, and I promise more in the future.
An absolutely amazing recipe! I love how analytical and scientific this is; it helps me really understand what is actually happening with the dough. Also - I can confirm that IKEA still sells that large container for proving the dough and it is very helpful for coil folding during the bulk fermentation process. Many thanks for this brilliant video!
I absolutely love the organization and outlining of the instructions for all of this. Thank you! I’m such a whole wheat person and just got into sourdough so seriously thank you!
I followed the recipe step by step.The result was an amazing Sourdough bread.I've never believed that i'd achieve this "whole wheat goal"Thanks a lot for this special recipe 🙂
I started my own sourdough bakery during the pandemic and I learned so much from your videos, seriously you're the best. It's nice to come back after a few years and keep learning
Thank you so much for this video. I've been trying for months to find a way to make bread using only wheat berries. I read that attempts to make bread with 100% whole wheat would result in a brick because the bran cuts gluten strands. My personal attempts at 100% whole wheat bread seemed to confirm this. Yesterday I tried your process and it worked beautifully! I used hard red winter wheat berries that I milled with a Vitamix, 90% hydration and no autolyze because my kitchen is cold. I followed your suggestion of a square glass pan and gentle coil folds when the dough flattened. My target rise was 30% which took 11 hours. I folded the dough as you demonstrated, put it into a buttered & floured glass loaf pan, proofed at room temperature for one hour (during which my sample reached the 50% mark), and baked uncovered for 35 minutes at 450F/230C. The result was a beautiful loaf of bread. (I wish I could post an image.) I'm puzzled about why this works so well. Was it using the sample to gauge the bulk rise? Or because your process does most of the stretch and folds early so the dough doesn't de-gas? Was it the lamination (this was the first time I tried laminating)? I don't understand why this works but I'm very grateful for this video and the time that you invested finding a solution. Thank you.
Thank you so much! I've been making whole wheat frisbees for a while and now I'm making 100% whole wheat nice tall airy loaves that are delicious and nutritious. You are amazing!! Danke Schon!
I absolutely LOVE your videos! You are a total delight and thank you for helping me to up my bread game. I baked 200 loaves of several different kinds of breads and was known as the "bread lady" at the farmer's market. I used the wet semi-sourdough and it was great but now I want to master real sourdough for my own table. Thank you for sharing your bread journey; I appreciate it greatly.
Thank you, this is exciting! I grind my own flour from locally grown wheat, and have been adding to my AP loaves.....my husband has been urging the stopping of consuming the 'dead' flour and wanting a whole wheat loaf.....this gives me hope for more than a frisbee!!
Hey Hendrik, ich wollte dir nur sagen, dass ich mein ganzes Leben lang gebacken habe und vor kurzem wieder angefangen habe, Sauerteigbrot zu machen. Sie sind eine großartige Ressource und scheinen eine Leidenschaft für Ihre Präsentation zu haben. Ich bin sicher, dass ich mit Ihrem kompetenten Rat besseres Brot backen werde. Du solltest eine Bäckerei gründen, ich würde dein Brot essen, wenn ich das nächste Mal nach Deutschland komme. Vielen Dank!
This sourdough framework worked very well for me. I basically learned how to bake break with it. I've made my starter with it, and it's been going strong for months, going in and out the fridge two times a week.The volkoren bread recipe is also great, and very predictable.I just took my starter from the fridge this noon, fed it 5,5,1, by six o'clock it was back up from hibernation, rising. I mixed 75g of it with 400g wholegrain wheat flour,100g roggemeel, 300g room temp water (it's just 60% I'm gonna try higher water content), 12g salt, kummel, mixed it and let sit for an hour. Then I pressed the dough for a bit, rolled it in the bowl and stretched it for it to become quite compact and homogenous.Now it's ready, sitting on the kitchen table, covered with a piece of cloth. It'll be 18 degrees in the kitchen tonight here in Amsterdam. I'm gonna put it in the oven in the morning, and it'll be a good bread. It does not rise too much, but is very tasty and IMO comparable with the bread from Fort Negen for eight euros. And I don't have to stand in the queue with toypoodles.
First attempt was a failure but tried again and this time waited properly for the bulk fermentation phase to be finished and it works. I’ve made 3 loaves and my kids eat it. I’m milling my own flour. Thank you so much.
First thanks so much for all your videos covering sourdough. This is the kind of detail that new bakers of Sourdough need. Since March 2020 we are making Sourdough Sandwich bread after many batches we feel like we have mastered that with multiple variations on inclusions. We are trying to focus now on the Type you are sharing here. Sincerely appreciate you putting in so many hours to show us this. Looks great. Thanks again.
thank you! It really has been a journey. This is my favourite bread now. I need to do some more experiments. I want to revert back to my local flour, try without gluten and with gluten. See what I can get out of it. A bread like this I have never seen in a local bakery, it could be a top seller haha.
Hendrik, thanks for your videos! You're the one who got me started on sourdough bread baking during this pandemic! Just one tip I picked up from someone else: I tuck the little jar with the sample in it, uncovered, in the corner of the larger rectangular glass container during bulk. My hope is this will help keep the smaller sample in its jar at the same temperature as the larger dough, and minimize the effects of any temperature changes.
Thank you. You are most welcome! Yep - you are right, that could help. To be 100% correct the dough would need to be at room temperature, a proofing box would also be helpful.
After many bakes of my 50 - 50 wholemeal sourdough bread, I finally managed to make the perfect round bulle. Thanks to your trick with the extracted sample, brilliant, thanks! It is so hard otherwise to get the bulk fermentation time correct.
Mart just posted it too: www.ikea.com/gb/en/p/ikea-365-food-container-with-lid-rectangular-glass-plastic-s19276777/. This one seems to be an excellent replacement.
112 Oz 14 Cup Glass Food Storage Container with Locking Lid 3.3 L Family Size Extra Large Bakeware Marinating Lock Baking Dish Container Glasslock Bowls Meal Storing & Serving Food Leakproof Rectangle www.amazon.com/dp/B0828QDTZB/ref=cm_sw_r_cp_api_glt_i_NG4RF60YNA047WXT62VE?_encoding=UTF8&psc=1
Wow! I've watched the video twice, taken lots of notes, and my first loaves were just like yours!! Amazing - thank you. But I did my baker's math wrong doubling the recipe: 800 flour (King Arthur is 14%, inexpensive and easy to find in the states!) and 700 water - that's like 88% hydration, right? I did an hour autolyse - old habits hard to break haha. And it worked like a charm. My second attempt is bulk proofing now so we'll see... I'll get brave and remove the autolyse altogether next time :) I bake two loaves on a big rectangular pizza stone with a hotel pan turned upside down over them - works well for two at a time. I'm so glad I found you - thank you - can't wait for what's next!
Ok, my high hydration, whole wheat loaf is proofing in the fridge overnight. Like you, i let it rise a little more than half way during bulk fermentation. The proof will be in the baking at 6 am tomorrow morning! It was so nice to see the amazing oven spring you got and to hear the clear joy in your voice as you tasted you6 r amazing bread! My two loaves are proofing in the fridge overnight. They'll go into the oven at 6 am tomorrow morning! Thanks for th video!
Oh!! It IS a perfect bunny shape! We rabbit people refer to that as "loaf position" when the bun is sitting compactly with ears down. I had never noticed that profile before in a slice of bread. Now I'll always hope to achieve it. Also very happy to see your techniques working with 100% whole wheat flour--thank you!
I made this and it turned out delicious. I'm in America and used a 13.7% whole wheat flour so I did add a few extra grams of flour. My house is 74F and I bulk fermented for 5 hours and proved for 30 mins and stuck in fridge overnight for 12 hours.
Your videos have been a great help to me. I have been trying to bake an acceptable gluten free bread as I have a severe gluten allergy but love good bread. I have used your videos and advice to come up with a method that works. I tried my first gluten loaf yesterday for my family to enjoy, unfortunately I decided to try a terracotta crock for cooking. My dough was a little bit wet and it glued itself to the crock. My family said it tasted very good but they may have been kind rather than honest.
@@the_bread_code it was preheated, I have gone back to my enamelled pot, I have one stone and one cast iron. Both work well but they were both in use yesterday.
Oh! I'm waiting last minute to ask this but does anyone know what the total bake time is on this loaf of bread? Should I just keep an eye on it? (it' in my cast iron dutch oven so not so easy) Thanks!
Even though you have suggested not to watch this video for being too long I indeed watched it and enjoyed it. I am so happy you have succeeded and has baked a perfect ear whole wheat bread. Congratulations Dr. Dough!!! You deserved the perfect result after such hard work of experimentation which at the end brought you a good smile on your face. Loved it all. Gluten tag. 😘
Thank you very much for your educational videos, I've learned a lot from you. I like your diagrams and step by step instructions. Now I can make sourdough breads, sandwich bread and also yummy pancakes from leftover starter. I really enjoyed today's bread show, I've had lots of fun and saw so many beautiful breads. Hope you continue with these shows in the future. Gluten Abend and good night!😘
You are amazing ! Thank you so much for all your time and efforts. This is exactly the kind of bread I am dreaming to make! Hope to be able to meet you someday in Germany just to have the opportunity to thank you personnaly and share a slice of bread ! Thanks again !
I had a dried cherry/mini dark chocolate chip sourdough bread bake up to a frisbee ( I over fermented) also. The crumb was very small but even and the taste was fine. A friend wanted it, she said she was going to eat it with soft cream cheese, so I told her to slice it very thin then cut each slice in half and call it Bruschetta!!! LOL
Hoi! Ich wollte mal fragen ob du ein Weizenmehl empfehlen kannst das du häufig zum Brot backen verwendest, nimmst du da noch das Alnatura Vollkornweizen? Wäre lieb wenn du mir dazu noch das Mehl was du zum Sauerteig füttern verwendest nennen könntest mir ist mein fast 2 Jahre alter Sauerteig durch Umzug gestorben, und die trockenreserven konnte ich auch nicht wieder beleben( haben jedesmal geschimmelt). Muss daher von vorne anfangen 🙁 wäre für Tipps echt dankbar! Liebe Grüße aus Brandenburg!
How do you decide whether to autolyse or not. If you autolyse I find that the gluten forms quite a bit and that can reduce the amount of folding and pre shaping the dough. Also I find that after adding my starter, my dough is very wet and hard to manage. I tend to hold back some water ,which makes the autolyse very dry to begin with but then after adding the starter it seems better to manage.
Love your video, you can do a preferment like a sponge preferment with 80% hydratation and leave it in the fridge for 12-13 hours. You can arrive to 90-95% hydratatiom with a good whole wheat flour . With a spiral mixer you can obtain an incredible result
Wonderful! I've been waiting a while for this video. 👍 You have achieved the Holy Grail of bread making with this loaf. I usually bake a 45% whole spelt and 12% rye loaf and after a lot of failures I am finally getting great oven spring, but you have achieved this with 100%. Thanks for the tips!!
@@the_bread_code I started baking with spelt because there is dependable local availability of organic whole grain spelt flour in my region. I quickly fell in love with this flour because for my taste buds it doesn't have the bitterness of most whole wheat varieties. Overnight autolyse removes most of the bitterness of whole wheat, but as you know, this creates other issues if you are leavening your dough with a sourdough culture.
Love watching your videos. You do exactly what I would like to do but do not have the time to do, lol. Made my first 100% whole wheat today and it came out outstanding thanks to your tips. I think the little test jar showing when it doubles was key for the right timing of the rise. I was skeptical that this would come out as good as it did. Great rise, oven spring, crumb, flavor, etc. I went with the 85% hydration which was perfect. I used King Arthur Flour Whole Wheat Flour (13.8% protein content).
Thank you so much! I followed almost all your steps but didn’t get a good oven spring. I guess it’s because of my flour (which I also mill myself!), the flour only has 11% protein, from Schleswig Holstein 😄. Could I use this method - full wheat, 85% hydration for pizza dough? Or would you advise less/more hydration?
I have so enjoyed watching your videos (and your t-shirts) as I started baking sourdough during the pandemic! I’ve been using a yummy artisan flour mix of malted wheat (12.5% protein) and adding a bit of rye along with my 100% whole wheat starter. This video was the most applicable to my flours and made it easy to have reproducible results. Also played with adding molasses and orange rind on one loaf and laminating olive tapenade in another with delicious results. I have Dutch ovens but tried your technique of a pan of water under a pizza stone and a pan on the upper rack and it worked beautifully with the added satisfaction of seeing the baking progress. Thank you! 🤗
Hey! I don't use sourdough starter i use biga or polish.. how much for this recipe? Or can you tell me how much yeast? I really want to make it, Thankyoou so much!
Thank you for this! Just made my first sourdough and though it’s a bit flat I don’t have a banneton or Dutch Oven yet, so I consider it a good start. And yes it tastes great
Great job by you again.. Thank you so much for details.. I really need tips to reduce sourness of my whole wheat sourdough bread. Please guide. Thank you
Thank you! Less sour bread is typically made by feeding your starter with a higher ratio (1:10:10) for instance. Then make sure to ferment at a lower temperature ideally and don't ferment too long.
Thanks very interesting and informative and I like your engineering methodology. One small remark for checking your fermentation sample would it not be easier to use a glass with a smaller diameter so that a 25% rise is easier to measure? Thanks like your video’s
Thank you for this tutorial. I found the best scale for my whole wheat flour. I wish I could share you the photos of breads I made following your technique. By the way, I live in VN so the starter I made got sour only after 1,5 days but I didn’t know and tried to wait for 2 days (48 hrs) and it is a little bit too sour but it’s still good. Thank you again!
Thanks! As a diabetic, I've been looking for a sugar free whole wheat bread. As to the container, Anchor Hocking makes them in different sizes. In the US we can get them at Walmart.
BTW "bench scraper" is an appropriate term in English for that tool. This video is really detailed and I am using it today as my reference on my first 100% wheat flour bread that has 13%-15% protein according to the bag. I did 95% water, 2% salt, and added 2% honey (based on someone else's video)
Hi, this video is fantastic. Have you thought about experimenting with re-milled durum semolina? I can't find much information about it. I just know that it has little gluten and the gluten it has is short, whatever that means. It has a truly particular flavour. It would be interesting to understand more. Also regarding the Falling number compared to normal flour. And, if there are differences, between processing with sourdough or compressed yeast. Again in reference to the different FN, I think. I don't know, you see. You are the expert on this matter. I learned a lot from your videos. Congratulations for the channel.
Judy about to take out my first try ,in spite of making mistakes it’s looking good. Fingers crossed.ok it’s flattened out a bit but the crumb isn’t bad at all. Onward and upwards
Thanks a lot. Made my first sourdough bread today with inputs from your posts and from bake with Jack. This was the third bread I ever made (the first was a complete disaster and I was so mad I threw the entire lot into the bin and the second was a yeasted bread which came out fine) and I am elated with the result. Please do keep up the good work.
I really like the diagrams and the explanation why to do which process step. Unfortunately most videos lack this step (maybe because of the assumption that this might look too dry). One could really watch hours of (nicely made but lacking the explanation) youtube videos showing the process of baking souredough bread while not learning much new. Having this diagrams in mind it becomes much more easy to intuitively work on the procress and collect own experiences. Thank you very much for this!
Just wanted to say thanks for the flour-recommendation. Technique is also super important of course, but holy moly, does that flour work! I tried again with different brands of whole wheat flour and they were always pretty dense. But that Scelte di Campo stuff.... Feels honestly like cheating. Incredibly light bread even at 90% whole wheat.
Is it only me or did it look like your little test jar rose to double it’s size? Meaning 100% rise. You said 50% in the video. Or is my math wrong? Anyway, amazing video! We did a whole wheat last Saturday and we got a frisbee 😅 Now I know why! Thank you for taking the time to make all our mistakes for us 🙏🏼. Cheers from Copenhagen!
Yep. I might have accidentally fermented a little longer than I wanted to. It's very dangerous 🤣. A few minutes too long and Frisbee haha. I'd use 25% as a starting point and then try as much as you can. Every flour is unique.
Thanks for this informative video! I’ve followed your recipe several times now and have made about 10 loaves so far. I have had to adjust some ratios, however because I was dealing with the following issues 1) burnt on the outside 2) gummy/sticky texture inside 3) a little diffucult to work with when shaping What I’ve tried is bringing the hydration level down to 80%, and I think I might try reducing it even slightly more I also decreased the oven temp to 450 and baked 30 minutes lid on, 30 minutes lid off. The most recent loaf with these changes was the best yet; however it is still a little gummy on the inside for my taste. I will try reducing the hydration even more slightly and testing a trick where you leave the oven door cracked for half an hour after baking. If you have any more tips let me know. Thanks again!
Awesome, congrats! I'll be sure to give your recipe a try. What's left to do now?! Are you going to retire to an exotic island someplace? But seriously, nice to see that all your hard work has paid off! You're definitely elevating home bakers everywhere.
I get closer to a wood fired effect in a cheap rental oven by baking on a stone and using a smaller stone on the top shelf. It creates a radiant effect. I block the steam vent for the first part of the bake and put a pan of steam on the bottom. 500 F, I turn to 450 when I put the bread in. Spray it when it goes in, spray again after 3-5 minutes.
Hi from texas! I am using hard red spring wheat. I used your measurements and trying to follow along in the video. My starter looks great. Doubles in size within the 5 hour mark. Ive kneaded the dough as per directions. My problem is the dough flattens still. I guess I need to do the test overnight with different water percentages. Idk.
I hsave started to home mill my own flour from different wheat grown here in Montana, USA., and my oven spring disappeared with the store bought bread flour. I now mill a Hard Red Winter Wheat, Hard White Spring wheat and sometimes blend in a little Soft White Wheat out of Utah. I also autolyse my flour overnight at %75 and get flat loaves, so am going to bump it up to %80- %85 and hope for the best. Getting very frustrated, but just cn't go back to dead store bought flour. Also working on my proofing times.
Thank you for giving me the confidence to try 100% wholemeal. Got some extra strong Canadian wholemeal that's 15% protein. First try it almost doubled in size in the fridge which I wasn't expecting. It was a bit over proofed because there was very little oven spring. My guess is whole wheat gave the starter an extra boost. 2nd try is in the fridge now, this time I've been more careful to shape it when the small test piece has risen by just 25%. Fingers crossed.
Thanks so much for this recipe - tried it and it worked very well!i wanted to make 100% wholemeal for a long time but struggled to get it right up to now!
This is perfect! I do so want to try this recipe...but I am still a neophyte. I can see how you spent a lot of time perfecting this. I bake your recipes and they always turn out perfect. I am on my own journey with baguettes...will definitely share when I have com up with the right recipe!
I used your techniques and tips for my first sourdough ever and got a big win! So delicious, moist, chewy, and with an awesome crumb. Thank you so much for teaching the “why” so I can feel confident in what I’m doing. I’m excited to keep practicing and get even more oven spring. Do you have any tips for not over-browning/burning the bottom crust?
Hello When you feed your starter at 1:5:5 how many grams are you using as your begining starter. I usually feed mine 1:1:1. I want to try your method but don't want to end up with way to much starter left over. Thanks
Mine came out a lil flat lol it had a nice smooth feel and I thought it has spring when it was in dough form.. proofed for a long time. However it kept “spreading out” feel like I followed all the steps but it was sorta hard to follow so I may I have made a mistske. If you have a written version id love to read it! Yours looks great. I’m a little slow 😅
Probably much too late to get an answer on this but, at minute 25, the rise of the starter does not look like 50% as Hendrick says but much more like 100% to me. What am I missing?
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!
Cutting my bulk at 25% made all the difference in the world as did monitoring a sample... thanks for the experimentation and sharing !!!
@@chanman7483 You are welcome!
yea but what happened after that 1st 25 min? - HOW LONG DID U BAKE IT? :|
T
@@chanman7483 Please explain what you mean by "cutting my bulk at 25%" !
After almost two years of producing delicious but dense whole grain loaves, your techniques have raised my baking to a new level. The rise, the oven spring, the open crumb, all are so much better than what I was achieving before. Thanks, H, for cogent explanations and contagious energy and enthusiasm.
I'm right there with you. Two years - I say I've learned to fail at baking. Following his techniques I baked the best loaves I have ever done and then something happened and I'm baking bricks again. SO Frustrating!
The same with me, though bricks lasted longer 😅
The way your bread started growing and flourishing like a rose bud is just mesmerizing!
Your joy about bread, and more generally life, is great to see. You are adding value to the world.
Thank you very much!
I never comment on RUclips videos but I HAD to say thank you 😭😭 I’ve been trying sourdough for a month and decided to do a whole wheat loaf. It didn’t turn out so great. But this. I followed your instructions almost to a tee and I ended up with the most beautiful loaf I’ve made so far! I was SO excited! Thank you, thank you for all your hard work and science so I could succeed easily!
As a person who is using whole wheat flour for 90% of the things I make (except sourdough, because i didnt think that result is possible 😅), I'm amazed, this video is a game changer! Thank you so much!
Thanks for the nice words. You'll love this recipe. Definitely a good change to the regular bread flour based doughs.
OMGOSH, THANK YOU, I tried this recipe and was ecstatic when it oven sprang!! Great crumb, ear, the full package. I've been experimenting for months with 100% WW and have failed over and over again. I'm glad your experiments worked out and I was able to replicate it!
I found a significant difference between flour milled before purchase and baking from flour milled at home! Flour milled from wheat berries at home turned out bread that had much more spring and was much less dense.
Awesome! What brand did you buy?
@utdrich I order from breadtopia but from what I can tell, it's more about the fresh milling than anything.
Breadbeckers would also be a good one if they have a drop near you (their shipping charges are higher... we ordered brown rice though once from them and the flavor was amazing).
Azure standard is another I hear is good but works best with a monthly drop, if there is one near you.
Khorasan Mills is where I will be ordering from next to try out their Khorasan, price and shipping were very reasonable.
@utdrich ps. When I say drop, I mean they have designated spots around the US that are run by volunteer coordinators where they do a monthly or some sort of periodic drop/delivery. So the shipping with those deliveries is amazingly affordable. The direct shipping with Azure and Breadbeckers is higher than Breadtopia and Khorasan Mills (Last I looked). Breadtopia's grains have been great and from what I hear Khorasan Mills is very good as well.
Thank you! Any way you could dig up the brand name that gave you a good result? Trying to remove variables to get a good baseline 😅 I gathered that high-protein grains come from sunnier places. And high-protein isn’t necessarily high-gluten.
@utdrich Sure! Everything I have been baking with is from Breadtopia. Khorasan, Winter White, Spelt and Einkorn.
Just yesterday I commented on the fact that I had yet to find videos of sourdough bread made with whole wheat. It surprises me that though I have watched several of your videos this one only popped up today. Thank you very interesting.
My pleasure 🙏🏻
Long time follower, first time commentor - and fellow scientist. I ran an A/B study of 20% whole wheat (our usual loaf, 75% hydration) versus 80% whole wheat (80% hydration). We found that the rise time was a bit less for the 80% whole wheat, but the oven rise wasn't quite as nice. The 20% whole wheat had a more open crumb, but both were delicious. The 80% whole wheat actually had a nicer mouth feel. Always looking forward to your next video, and I promise more in the future.
An absolutely amazing recipe! I love how analytical and scientific this is; it helps me really understand what is actually happening with the dough. Also - I can confirm that IKEA still sells that large container for proving the dough and it is very helpful for coil folding during the bulk fermentation process.
Many thanks for this brilliant video!
THIS CHANNEL IS THE BEST DISCOVERY I MADE IN 2021 SO FAR. Thanks for sharing your knowledge. Greetings from Argentina!
Really love this recipe. Makes a gorgeous loaf!
Would love to see a 6min version of the video
I absolutely love the organization and outlining of the instructions for all of this. Thank you! I’m such a whole wheat person and just got into sourdough so seriously thank you!
You have elevated my bread baking to a level I never thought I could reach. DANKE!!!
I followed the recipe step by step.The result was an amazing Sourdough bread.I've never believed that i'd achieve this "whole wheat goal"Thanks a lot for this special recipe 🙂
I started my own sourdough bakery during the pandemic and I learned so much from your videos, seriously you're the best. It's nice to come back after a few years and keep learning
Thank you so much for this video. I've been trying for months to find a way to make bread using only wheat berries. I read that attempts to make bread with 100% whole wheat would result in a brick because the bran cuts gluten strands. My personal attempts at 100% whole wheat bread seemed to confirm this. Yesterday I tried your process and it worked beautifully!
I used hard red winter wheat berries that I milled with a Vitamix, 90% hydration and no autolyze because my kitchen is cold. I followed your suggestion of a square glass pan and gentle coil folds when the dough flattened. My target rise was 30% which took 11 hours. I folded the dough as you demonstrated, put it into a buttered & floured glass loaf pan, proofed at room temperature for one hour (during which my sample reached the 50% mark), and baked uncovered for 35 minutes at 450F/230C. The result was a beautiful loaf of bread. (I wish I could post an image.)
I'm puzzled about why this works so well. Was it using the sample to gauge the bulk rise? Or because your process does most of the stretch and folds early so the dough doesn't de-gas? Was it the lamination (this was the first time I tried laminating)?
I don't understand why this works but I'm very grateful for this video and the time that you invested finding a solution. Thank you.
Thank you so much! I've been making whole wheat frisbees for a while and now I'm making 100% whole wheat nice tall airy loaves that are delicious and nutritious. You are amazing!! Danke Schon!
I absolutely LOVE your videos! You are a total delight and thank you for helping me to up my bread game. I baked 200 loaves of several different kinds of breads and was known as the "bread lady" at the farmer's market. I used the wet semi-sourdough and it was great but now I want to master real sourdough for my own table. Thank you for sharing your bread journey; I appreciate it greatly.
Thank you, this is exciting! I grind my own flour from locally grown wheat, and have been adding to my AP loaves.....my husband has been urging the stopping of consuming the 'dead' flour and wanting a whole wheat loaf.....this gives me hope for more than a frisbee!!
Hey Hendrik, ich wollte dir nur sagen, dass ich mein ganzes Leben lang gebacken habe und vor kurzem wieder angefangen habe, Sauerteigbrot zu machen. Sie sind eine großartige Ressource und scheinen eine Leidenschaft für Ihre Präsentation zu haben. Ich bin sicher, dass ich mit Ihrem kompetenten Rat besseres Brot backen werde. Du solltest eine Bäckerei gründen, ich würde dein Brot essen, wenn ich das nächste Mal nach Deutschland komme. Vielen Dank!
Danke. Vielen Dank! Viel Erfolg beim Backen!
So pretty. The crumb is the best I've seen. Stunning.
This sourdough framework worked very well for me. I basically learned how to bake break with it. I've made my starter with it, and it's been going strong for months, going in and out the fridge two times a week.The volkoren bread recipe is also great, and very predictable.I just took my starter from the fridge this noon, fed it 5,5,1, by six o'clock it was back up from hibernation, rising. I mixed 75g of it with 400g wholegrain wheat flour,100g roggemeel, 300g room temp water (it's just 60% I'm gonna try higher water content), 12g salt, kummel, mixed it and let sit for an hour. Then I pressed the dough for a bit, rolled it in the bowl and stretched it for it to become quite compact and homogenous.Now it's ready, sitting on the kitchen table, covered with a piece of cloth. It'll be 18 degrees in the kitchen tonight here in Amsterdam. I'm gonna put it in the oven in the morning, and it'll be a good bread. It does not rise too much, but is very tasty and IMO comparable with the bread from Fort Negen for eight euros. And I don't have to stand in the queue with toypoodles.
First attempt was a failure but tried again and this time waited properly for the bulk fermentation phase to be finished and it works. I’ve made 3 loaves and my kids eat it. I’m milling my own flour. Thank you so much.
First thanks so much for all your videos covering sourdough. This is the kind of detail that new bakers of Sourdough need. Since March 2020 we are making Sourdough Sandwich bread after many batches we feel like we have mastered that with multiple variations on inclusions. We are trying to focus now on the Type you are sharing here. Sincerely appreciate you putting in so many hours to show us this. Looks great. Thanks again.
That crumb looks soft and delicious. Hendrik you did a great job. Congratulations!
thank you! It really has been a journey. This is my favourite bread now. I need to do some more experiments. I want to revert back to my local flour, try without gluten and with gluten. See what I can get out of it. A bread like this I have never seen in a local bakery, it could be a top seller haha.
Hendrik, thanks for your videos! You're the one who got me started on sourdough bread baking during this pandemic!
Just one tip I picked up from someone else: I tuck the little jar with the sample in it, uncovered, in the corner of the larger rectangular glass container during bulk. My hope is this will help keep the smaller sample in its jar at the same temperature as the larger dough, and minimize the effects of any temperature changes.
Thank you. You are most welcome! Yep - you are right, that could help. To be 100% correct the dough would need to be at room temperature, a proofing box would also be helpful.
That’s way to complicated for ne when u say sample do u mean the starter?
@@anniemay4547p!
Thanks for all your time, dedication and well oriented obsession, much love from a Mexican in the heart of Arabia
After many bakes of my 50 - 50 wholemeal sourdough bread, I finally managed to make the perfect round bulle. Thanks to your trick with the extracted sample, brilliant, thanks! It is so hard otherwise to get the bulk fermentation time correct.
honestly - I never thought is possible to get such a good oven spring with whole wheat. Great Job !
I have a Pyrex container very similar to the IKEA one. I got it from Amazon, but you can get Pyrex stuff at most places that sell kitchenware.
Mart just posted it too: www.ikea.com/gb/en/p/ikea-365-food-container-with-lid-rectangular-glass-plastic-s19276777/. This one seems to be an excellent replacement.
112 Oz 14 Cup Glass Food Storage Container with Locking Lid 3.3 L Family Size Extra Large Bakeware Marinating Lock Baking Dish Container Glasslock Bowls Meal Storing & Serving Food Leakproof Rectangle www.amazon.com/dp/B0828QDTZB/ref=cm_sw_r_cp_api_glt_i_NG4RF60YNA047WXT62VE?_encoding=UTF8&psc=1
Wow! I've watched the video twice, taken lots of notes, and my first loaves were just like yours!! Amazing - thank you. But I did my baker's math wrong doubling the recipe: 800 flour (King Arthur is 14%, inexpensive and easy to find in the states!) and 700 water - that's like 88% hydration, right? I did an hour autolyse - old habits hard to break haha. And it worked like a charm. My second attempt is bulk proofing now so we'll see... I'll get brave and remove the autolyse altogether next time :) I bake two loaves on a big rectangular pizza stone with a hotel pan turned upside down over them - works well for two at a time. I'm so glad I found you - thank you - can't wait for what's next!
Good job 🙏🏻
Ok, my high hydration, whole wheat loaf is proofing in the fridge overnight. Like you, i let it rise a little more than half way during bulk fermentation. The proof will be in the baking at 6 am tomorrow morning! It was so nice to see the amazing oven spring you got and to hear the clear joy in your voice as you tasted you6 r amazing bread! My two loaves are proofing in the fridge overnight. They'll go into the oven at 6 am tomorrow morning! Thanks for th video!
Oh!! It IS a perfect bunny shape! We rabbit people refer to that as "loaf position" when the bun is sitting compactly with ears down. I had never noticed that profile before in a slice of bread. Now I'll always hope to achieve it. Also very happy to see your techniques working with 100% whole wheat flour--thank you!
22:08 I have always called it a "bench scraper", I think that's right! Dough scraper also makes sense but I've never heard that term.
I call it a bench scraper, too, in the US! Great video!
Hey! How is the second bake for after taking the lid off please? :)
I made this and it turned out delicious. I'm in America and used a 13.7% whole wheat flour so I did add a few extra grams of flour. My house is 74F and I bulk fermented for 5 hours and proved for 30 mins and stuck in fridge overnight for 12 hours.
Your videos have been a great help to me. I have been trying to bake an acceptable gluten free bread as I have a severe gluten allergy but love good bread. I have used your videos and advice to come up with a method that works. I tried my first gluten loaf yesterday for my family to enjoy, unfortunately I decided to try a terracotta crock for cooking. My dough was a little bit wet and it glued itself to the crock. My family said it tasted very good but they may have been kind rather than honest.
Thank you. Oh - for that you might want to preheat your terracotta crock. That should help. Or maybe some parchment paper.
@@the_bread_code it was preheated, I have gone back to my enamelled pot, I have one stone and one cast iron. Both work well but they were both in use yesterday.
Oh! I'm waiting last minute to ask this but does anyone know what the total bake time is on this loaf of bread? Should I just keep an eye on it? (it' in my cast iron dutch oven so not so easy)
Thanks!
May the gluten be with you.. my oven is broken and have made 5 loaves in an air fryer- no oven spring but tastes and looks ‘ok’. 😂
Even though you have suggested not to watch this video for being too long I indeed watched it and enjoyed it. I am so happy you have succeeded and has baked a perfect ear whole wheat bread. Congratulations Dr. Dough!!! You deserved the perfect result after such hard work of experimentation which at the end brought you a good smile on your face. Loved it all. Gluten tag. 😘
Hey Marta. Thank you very much for the nice words! Gluten Tag too.
Thank you very much for your educational videos, I've learned a lot from you. I like your diagrams and step by step instructions. Now I can make sourdough breads, sandwich bread and also yummy pancakes from leftover starter. I really enjoyed today's bread show, I've had lots of fun and saw so many beautiful breads. Hope you continue with these shows in the future. Gluten Abend and good night!😘
Right, now I know what I’m doing tomorrow! Can’t wait, I’ve been waiting for this ever since you mentioned you were working on it.
Thank you 🙏🏻. Hope it works out.
How'd it turn out?
@@gigalulmansur It was really great! It helps so much when things are explained fully - I do like to know why, not just do!
Thank you!! I’ve been looking for a good whole wheat recipe and they’re quite difficult to find. This looks amazing. Can’t wait to try it.
that bread looks awesome!! I've been looking for a recipe for a bread like that for a while!
You are amazing ! Thank you so much for all your time and efforts. This is exactly the kind of bread I am dreaming to make! Hope to be able to meet you someday in Germany just to have the opportunity to thank you personnaly and share a slice of bread ! Thanks again !
You’re amazing! Thank you for all your hard work. You’re a great teacher.
I had a dried cherry/mini dark chocolate chip sourdough bread bake up to a frisbee ( I over fermented) also. The crumb was very small but even and the taste was fine. A friend wanted it, she said she was going to eat it with soft cream cheese, so I told her to slice it very thin then cut each slice in half and call it Bruschetta!!! LOL
Best thing I've seen in ages. Love it x
How much longer do you bake it with the lid off? Thanks for the recipe :)
Hoi! Ich wollte mal fragen ob du ein Weizenmehl empfehlen kannst das du häufig zum Brot backen verwendest, nimmst du da noch das Alnatura Vollkornweizen? Wäre lieb wenn du mir dazu noch das Mehl was du zum Sauerteig füttern verwendest nennen könntest mir ist mein fast 2 Jahre alter Sauerteig durch Umzug gestorben, und die trockenreserven konnte ich auch nicht wieder beleben( haben jedesmal geschimmelt). Muss daher von vorne anfangen 🙁 wäre für Tipps echt dankbar! Liebe Grüße aus Brandenburg!
How do you decide whether to autolyse or not. If you autolyse I find that the gluten forms quite a bit and that can reduce the amount of folding and pre shaping the dough. Also I find that after adding my starter, my dough is very wet and hard to manage. I tend to hold back some water ,which makes the autolyse very dry to begin with but then after adding the starter it seems better to manage.
Love your video, you can do a preferment like a sponge preferment with 80% hydratation and leave it in the fridge for 12-13 hours. You can arrive to 90-95% hydratatiom with a good whole wheat flour . With a spiral mixer you can obtain an incredible result
Great video, I wish a step by step written recipe would be linked.
Wonderful! I've been waiting a while for this video. 👍
You have achieved the Holy Grail of bread making with this loaf. I usually bake a 45% whole spelt and 12% rye loaf and after a lot of failures I am finally getting great oven spring, but you have achieved this with 100%. Thanks for the tips!!
Thanks Brian! I will need to give spelt another shot as well. I have never baked with it.
@@the_bread_code I started baking with spelt because there is dependable local availability of organic whole grain spelt flour in my region. I quickly fell in love with this flour because for my taste buds it doesn't have the bitterness of most whole wheat varieties. Overnight autolyse removes most of the bitterness of whole wheat, but as you know, this creates other issues if you are leavening your dough with a sourdough culture.
Love watching your videos. You do exactly what I would like to do but do not have the time to do, lol. Made my first 100% whole wheat today and it came out outstanding thanks to your tips. I think the little test jar showing when it doubles was key for the right timing of the rise. I was skeptical that this would come out as good as it did. Great rise, oven spring, crumb, flavor, etc. I went with the 85% hydration which was perfect. I used King Arthur Flour Whole Wheat Flour (13.8% protein content).
Thank you so much! I followed almost all your steps but didn’t get a good oven spring. I guess it’s because of my flour (which I also mill myself!), the flour only has 11% protein, from Schleswig Holstein 😄. Could I use this method - full wheat, 85% hydration for pizza dough? Or would you advise less/more hydration?
I have so enjoyed watching your videos (and your t-shirts) as I started baking sourdough during the pandemic! I’ve been using a yummy artisan flour mix of malted wheat (12.5% protein) and adding a bit of rye along with my 100% whole wheat starter. This video was the most applicable to my flours and made it easy to have reproducible results. Also played with adding molasses and orange rind on one loaf and laminating olive tapenade in another with delicious results. I have Dutch ovens but tried your technique of a pan of water under a pizza stone and a pan on the upper rack and it worked beautifully with the added satisfaction of seeing the baking progress. Thank you! 🤗
Testing a new flour. OMG. A new idea and, obviously, an extremely good one. Bravo!
Hey! I don't use sourdough starter i use biga or polish.. how much for this recipe? Or can you tell me how much yeast? I really want to make it, Thankyoou so much!
Thank you for this! Just made my first sourdough and though it’s a bit flat I don’t have a banneton or Dutch Oven yet, so I consider it a good start. And yes it tastes great
Great job by you again.. Thank you so much for details.. I really need tips to reduce sourness of my whole wheat sourdough bread. Please guide.
Thank you
Thank you! Less sour bread is typically made by feeding your starter with a higher ratio (1:10:10) for instance. Then make sure to ferment at a lower temperature ideally and don't ferment too long.
@@the_bread_code My starter on 1:10:10 feeding doubles in 6 hours
And I only go for 25 to 30% rise during bulk fermentation.
Thanks very interesting and informative and I like your engineering methodology. One small remark for checking your fermentation sample would it not be easier to use a glass with a smaller diameter so that a 25% rise is easier to measure? Thanks like your video’s
Yes that would also work. It should be of cylindrical shape ideally.
Cannot wait to try this out! I've only seen the first 1min and I'm salivating
Thank you!
Recently made my first whole meal sourdough frisbee, hopefully after watching this I can make a good bread.🤞
Thank you so much for this well explained tutorial. I love whole wheat and this is perfect! Trying it right away!!
You are most welcome. Thank you too!
Thank you for this tutorial. I found the best scale for my whole wheat flour. I wish I could share you the photos of breads I made following your technique. By the way, I live in VN so the starter I made got sour only after 1,5 days but I didn’t know and tried to wait for 2 days (48 hrs) and it is a little bit too sour but it’s still good. Thank you again!
Thanks! As a diabetic, I've been looking for a sugar free whole wheat bread. As to the container, Anchor Hocking makes them in different sizes. In the US we can get them at Walmart.
BTW "bench scraper" is an appropriate term in English for that tool.
This video is really detailed and I am using it today as my reference on my first 100% wheat flour bread that has 13%-15% protein according to the bag. I did 95% water, 2% salt, and added 2% honey (based on someone else's video)
Hi, this video is fantastic. Have you thought about experimenting with re-milled durum semolina? I can't find much information about it. I just know that it has little gluten and the gluten it has is short, whatever that means. It has a truly particular flavour. It would be interesting to understand more. Also regarding the Falling number compared to normal flour. And, if there are differences, between processing with sourdough or compressed yeast. Again in reference to the different FN, I think. I don't know, you see. You are the expert on this matter. I learned a lot from your videos. Congratulations for the channel.
I love to bake the bread ,I’ll gonna bake this one tomorrow.I should have known u little earlier but it’s time to bake leckere bread.😊
I love your precise approach on every step you take. Perfect!
Judy about to take out my first try ,in spite of making mistakes it’s looking good. Fingers crossed.ok it’s flattened out a bit but the crumb isn’t bad at all. Onward and upwards
Just not Judy ( whoever she might be)
Thanks a lot. Made my first sourdough bread today with inputs from your posts and from bake with Jack. This was the third bread I ever made (the first was a complete disaster and I was so mad I threw the entire lot into the bin and the second was a yeasted bread which came out fine) and I am elated with the result. Please do keep up the good work.
Love you and your humour young man. Thank you.❤❤❤❤❤❤❤
I really like the diagrams and the explanation why to do which process step. Unfortunately most videos lack this step (maybe because of the assumption that this might look too dry). One could really watch hours of (nicely made but lacking the explanation) youtube videos showing the process of baking souredough bread while not learning much new. Having this diagrams in mind it becomes much more easy to intuitively work on the procress and collect own experiences. Thank you very much for this!
Just wanted to say thanks for the flour-recommendation. Technique is also super important of course, but holy moly, does that flour work! I tried again with different brands of whole wheat flour and they were always pretty dense. But that Scelte di Campo stuff.... Feels honestly like cheating. Incredibly light bread even at 90% whole wheat.
Is it only me or did it look like your little test jar rose to double it’s size? Meaning 100% rise. You said 50% in the video. Or is my math wrong? Anyway, amazing video! We did a whole wheat last Saturday and we got a frisbee 😅 Now I know why! Thank you for taking the time to make all our mistakes for us 🙏🏼. Cheers from Copenhagen!
Yep. I might have accidentally fermented a little longer than I wanted to. It's very dangerous 🤣. A few minutes too long and Frisbee haha. I'd use 25% as a starting point and then try as much as you can. Every flour is unique.
Thank you a million times! 100% whole wheat sourdough bread that looks just as great as white bread. It's the holy grail of bread.
Thank you!
Thanks for this informative video! I’ve followed your recipe several times now and have made about 10 loaves so far. I have had to adjust some ratios, however because I was dealing with the following issues
1) burnt on the outside
2) gummy/sticky texture inside
3) a little diffucult to work with when shaping
What I’ve tried is bringing the hydration level down to 80%, and I think I might try reducing it even slightly more
I also decreased the oven temp to 450 and baked 30 minutes lid on, 30 minutes lid off.
The most recent loaf with these changes was the best yet; however it is still a little gummy on the inside for my taste. I will try reducing the hydration even more slightly and testing a trick where you leave the oven door cracked for half an hour after baking. If you have any more tips let me know. Thanks again!
Can we bake this as a sandwich bread. Thanks for your time!!!!
Yes. That works nicely 🤗
@@the_bread_code thank you
@@the_bread_code Thank you so much!!
Awesome, congrats! I'll be sure to give your recipe a try.
What's left to do now?! Are you going to retire to an exotic island someplace?
But seriously, nice to see that all your hard work has paid off! You're definitely elevating home bakers everywhere.
🤣 that would be a dream, and a baking studio over there haha.
I get closer to a wood fired effect in a cheap rental oven by baking on a stone and using a smaller stone on the top shelf. It creates a radiant effect.
I block the steam vent for the first part of the bake and put a pan of steam on the bottom. 500 F, I turn to 450 when I put the bread in. Spray it when it goes in, spray again after 3-5 minutes.
Hi from texas! I am using hard red spring wheat. I used your measurements and trying to follow along in the video. My starter looks great. Doubles in size within the 5 hour mark. Ive kneaded the dough as per directions. My problem is the dough flattens still. I guess I need to do the test overnight with different water percentages. Idk.
Any success with this? I've had the same problem with wholegrain spelt flour
@@buggsi im taking a break from bread
This looks amazing, can't wait to try! I have approx. 550g of Mulino Padano wholegrain left. Will see how it goes!
Good luck!
are you still interested in ordering some more? i also live in berlin and would be happy to split costs!
I tried this, and it being my first sourdough bread, I'll call it a success even if it didn't turn out perfect. Tastes awesome.
I hsave started to home mill my own flour from different wheat grown here in Montana, USA., and my oven spring disappeared with the store bought bread flour. I now mill a Hard Red Winter Wheat, Hard White Spring wheat and sometimes blend in a little Soft White Wheat out of Utah. I also autolyse my flour overnight at %75 and get flat loaves, so am going to bump it up to %80- %85 and hope for the best. Getting very frustrated, but just cn't go back to dead store bought flour. Also working on my proofing times.
Thank you for giving me the confidence to try 100% wholemeal. Got some extra strong Canadian wholemeal that's 15% protein. First try it almost doubled in size in the fridge which I wasn't expecting. It was a bit over proofed because there was very little oven spring. My guess is whole wheat gave the starter an extra boost. 2nd try is in the fridge now, this time I've been more careful to shape it when the small test piece has risen by just 25%. Fingers crossed.
Much better result this time. It still rose more than I expected in the fridge.
Thank you for all the experiment and it really help alot! Love from Asia, Malaysia here. ❤️
You are welcome!
I subscribed because of your detailed explanations on why you do something! Thanks for all the tips, I can't wait to try a whole wheat bread. 😀
Long, but good. Informative. I typically make flat loaves. This will help. I have Bittman's book.
i was unhappy with starter never smelled like a starter but i add some vingar to my starter wow thanks for that information
Thanks so much for this recipe - tried it and it worked very well!i wanted to make 100% wholemeal for a long time but struggled to get it right up to now!
I am ready to attempt this bread now. I have always wanted to bake a !00% whole wheat. Thank you.
This is perfect! I do so want to try this recipe...but I am still a neophyte. I can see how you spent a lot of time perfecting this. I bake your recipes and they always turn out perfect. I am on my own journey with baguettes...will definitely share when I have com up with the right recipe!
Thank you! Oh yes - please share your recipe on baguettes. I think it's mostly about technique there.
I used your techniques and tips for my first sourdough ever and got a big win! So delicious, moist, chewy, and with an awesome crumb. Thank you so much for teaching the “why” so I can feel confident in what I’m doing. I’m excited to keep practicing and get even more oven spring. Do you have any tips for not over-browning/burning the bottom crust?
Yes . Put a sheet pan on the lower rack beneath the dutch oven and then the dutch oven on the rack above it. Solved the problem for me.
Hello
When you feed your starter at 1:5:5 how many grams are you using as your begining starter. I usually feed mine 1:1:1. I want to try your method but don't want to end up with way to much starter left over. Thanks
Thank you for an excellent video with great views of the dough and bread. The loaf really came out great! It looks delicious!
Mine came out a lil flat lol it had a nice smooth feel and I thought it has spring when it was in dough form.. proofed for a long time. However it kept “spreading out” feel like I followed all the steps but it was sorta hard to follow so I may I have made a mistske. If you have a written version id love to read it! Yours looks great. I’m a little slow 😅
Probably much too late to get an answer on this but, at minute 25, the rise of the starter does not look like 50% as Hendrick says but much more like 100% to me. What am I missing?
You want it to rise 3x. So if it has only double not triple, it is at 66 percent roughly half .
My whole white heat flour is 14% protein so I'm hopeful I can get some good loaves from it. Your hard work paid off!
That should work yep. Fingers crossed 🙏🏻
Can I ask the brand of flour you use and if it’s in the US?
@@strawberriesandcandyo5347 I'm in the US. Azure Standard has some good high protein flowers. They are available nationwide.