Professional Baker reacts to my SUPER BLISTERY Sourdough Bread
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- Опубликовано: 17 апр 2021
- Never before has there been a bread with so big blisters. This triggered a reaction by the professional baker and RUclipsr @marcelpaa. He points to a very interesting detail on why the blisters might have been so big.
Marcel's RUclips channel: / @marcelpaa
Below is a list of all the tools and flour that I am using. Some of the links contain an affiliate code, feel free to use them if you like my work. This way you support my dream to become a full time Breadmaker ❤️.
My tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Digital kitchen scale: thbrco.io/kitchen-scale
Dough scraper: thbrco.io/dough-scraper
Dough scraper golden: thbrco.io/dough-scraper-gold
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - (Coupon BREADCODE for 5% off): thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
Ooni pizza oven: thbrco.io/ooni-pizza-oven
Oven gloves: thbrco.io/oven-gloves
Oven thermometer: thbrco.io/oven-thermometer
pH meter to check acidity (advanced): thbrco.io/ph-meter-advanced
pH meter to check acidity (basic): thbrco.io/ph-meter
Rolling pin (Coupon BREADCODE for 10% off): thbrco.io/rolling-pin
Scoring Knife Schnittholz Olive: thbrco.io/scoring-knife-schni...
Scoring Knife Zatoba Walnut (Coupon BREADCODE for 10% off): thbrco.io/scoring-knife-zatoba
The best bread knife (made in Germany): thbrco.io/bread-knife
Weck starter jars: thbrco.io/weck-jars
The flour that I am using:
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans: Which flour in Germany?: thbrco.io/blog-flour
Mulino Padano Bread flour 15% protein (Coupon TheBreadCode for 5% off): thbrco.io/mulino-flour
Strong whole wheat flour (Coupon TheBreadCode for 5% off): thbrco.io/whole-wheat-flour
Baking merchandise:
All my custom designed shirts/hoodies: thbrco.io/bread-shirts-hoodies
Get some of my starter Bread Pit: thbrco.io/my-starter
Happy sourdough shirt: thbrco.io/happy-opencrumb-shirt
Neapolitan pizza shirt: thbrco.io/neapolitan-pizza-shirt
The perfect batard sourdough: thbrco.io/batard-shirt
Recommended videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-t...
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
Follow me on other platforms:
Github: thbrco.io/github
Instagram: thbrco.io/instagram
My blog: thbrco.io/blog
My website: thbrco.io/homepage
Reddit: thbrco.io/reddit
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Twitch: thbrco.io/twitch
#bread #sourdough 
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oh wow, me on your channel. thank you for sharing. I'm looking forward to your next tests 👍
Thank you for the amazing feedback!
Hahaha, Marcel Paa kriegt man einfach nicht los; der ist überall... XD
From Marcel I learned to create a starter, from Hendrik the handling of dough. Great to see you cooperating and solving some mysteries.👍
DUDE>>> PROVE IT! do a side by side comparison video! ;-)
Yep. Will definitely do that.
I have been keeping my bread in the refrigerator over night in a plastic bag. I have only gotten blisters when I started to add ice cubes to the bake. I have noticed that when I used large ice cubes (over 20 grams) that I don't get much or and oven spring and ears also very little blisters. This last bake today I only used a 12 gram ice cube and got a good oven spring and blisters. So I think that too much steam my flash cook the outside of the bread locking in its shape.
I am using the Challenger bread pan. I put a small aluminum 62mm x 120mm pan in one end of the bread pan with 5 11mm x 114mm steel rods. I put the ice cube in the the aluminum pan. I did this to help protect the seasoning of the cast iron. I also have a stainless steel grate that hold the bread off the bottom so that the bottom doesn't get over cooked.
A great topic to compare a cloth cover vs a towel. I get excellent blisters by spritzing the hell out of my bread right before I slash it, but I don't get leprosy skin blisters like yours.
😳 wauw! This is a awesome possible new parameter! So cool
I was following your lead of flouring the top of the loaf in the basket and covering with tea towel. I put it inside a plastic bag in the fridge thinking to protect the loaf from picking up other flavors from the items it was sharing the refrigerator air with. I spray with water right before covering and baking. I have also enjoyed crispy crust, good blisters and better ears on my loaves since adopting your method!
Thank you!
It’s a true art form
Thank you!
Today I made my first sourdough bread following your guidance for the past 4 weeks and it’s came out with a beautiful blistery skin 🤩
Marcel! Du hier???? Ist ja der Hammer 🙋🏼♀️
I seem to get tremendous blisters if there is not too much flour on the load once tipped out and I spray a ton. I use a plastic bag around mine in the fridge always... I think the crust does have to set relatively quickly to trap humidity in the loaf under a thin layer of set crust. My blisters are better if I bake with a hot lid as opposed to open oven with steam. I look forward to continued experiments to figure it out!
Great points! Will keep you posted.
This is 100% correct, this is the same concept behind preshaping and leaving your dough open for 30 minutes to an hour as a boule uncovered to develop a skin. This is done in a lot of commercial bakeries as proofing fridges usually have a very high humidity control as well. Makes me think of your temperature video when the difference might have actually been shaping and scoring and not temp!
I think the difference was shaping and scoring as well- sometimes my temp is much higher and it works great, other times not???
@@natashas4713 temp is not as important as he made it out to be in that video. Perfect temp technically varies based on what dough you're baking, but a lot of methods *work* for the most part. Scoring and shaping is much more important, I have never had the problems he had in that video because of my temperature and I've tried a ton of things. If I don't get the ear I want, I shaped and scored wrong; obviously assuming you have your bulk timing down
Great points Anthony. I need to test the "drying" skin theory.
@@the_bread_code I wouldn't go past having a towel on your loaf in the fridge, if you recall in the clip you posted that was a humidity controlled fridge and you don't want to develop such a skin that it won't give oven rise(when the skin turns to crust)
@@ANTD1 I think I agree completely with this. My shaping is usually okay, but if I overferment even just a bit, shaping tight enough and properly is a disaster. Then, likewise, it’s all too loose for proper scoring. My hydration is up at 85% and even an extra half hour too long can take it from great to over proofed, and then hard to shape well and score, and my score just opens too wide and flat instead of flipping up.
I dunno how you got the blisters, but it sure looked good. I would’ve loved to have a bite! 😋
Nice for your Swiss friend to comment. I will try cold proofing without sealing in plastic this time. I will let you know if I get more blisters.
I would be interested in a video dedicated to how to make different crusts. Blisters, glazed, dusted, fridge proofed vs not, etc. Ever since I bought a cast iron dutch oven my breads have been smooth crusted. The same bread in my make-shift pyrex glass dish with a pyrex glass pie plate cover is totally different as well. I have gotten the beautiful blisters sometimes, but only in baking in the glass container.
First of all, It is super cool that Marcel shares his advice with us.
Normally I put my banneton in the fridge without showercap or plastic bag. I hate the plastic waste so I take the loss of water and do have thicker crust on the seamside of the bread. But I will try something new: I will put my banneton in a cotton bread bag that my supermarket sells to stop the waste. I have many of them, and don't know why I didn't try before. Learned something today! Let's see if there's more blisters in my next bake.
I too hate unnecessary plastic use. So I bought a re-useable shower can five years ago. I bake three tomes a week and the shower cap is as good as new.
I think Marcel may be correct.
Even with my "conventional " bread.
If I allow the outside of dough to dry out even a little too much on final proofing. Blisters are more prevalent.
Do think your experiment shows that additional steam may reduce that micro-blistering by prolonging crust formation.
Either way it's a win. I know I've learned new things.
Kudos to you and Marcel for sharing.
👍👍
Thanks for the great comment!
I think the earlier experiment results with the ice cubes was a valid one. Try it in with plastic bag vs the towel and see if the blisters are the same.
Yep. 100%. Need to try this.
Definitely
Love blisters on bread, so crispy ,love the crunch. For me I do a long fermentation in the fridge in a round plastic container with a lid. I usually than proof 1 hour in oven and I steam when bake at 460F 40 minutes
I also got more blisters just by adding a bench rest before final shaping (slight skin formation i guess🤔) interesting 🤔 experiment time 🤓
So many things to test!
@@the_bread_code in the end you will have a bunch of 4D graphs with all the parameters for every type of bread🤣
@@Qaeter and then the season will change, the heat will come on, or we get into brewing something and everything will completely change on us... again lol.
This is so I had not focused on. How long did you rest? How dry (or humid) is your environment. I am on Florida. Best we can do with AC is around 45% humidity
@@isabelab6851 at the time it was around 50-60% humidity, 21deg C, 30min rest and i tried to use less flour (wheat) for final shaping.
Time for another experiment: kitchen towel vs plastic bag.
That's Resident Evil blisters on the poor bread!
🤣
My blister tolerance is surely being tried here.
Wir brauchen unbedingt mehr Kooperationen zwischen Marcel und dir!
I thought it was useful to keep the air humid during proofing and thus also use a plastic bag. If I didn't, this modern fridge's moisture reduction would dry it a lot. Maybe in the vegetable area? Or just uncover for the last night before baking?
I think these variables should be your next experiment!
My refrigerator is lie a food dehydrator. It would never work in my fridge.
That's a great idea!
To have those amazing blisters You need have absolutely clean banetton linen- no traces of flour and high hydration 👍
I use plenty of flour because my hydration is so high 85%... but just brushing it all off well once tipped onto the pan and spraying extremely well works fine it seems so long as the lid is hot as well...
@@natashas4713 You are right 👍 wheat flour is better to cover banetton than rice flour when You want blisters on your bread- just brush of the excess flour
Thank you!
This is all very interesting!
I totally agree. I need to run some more tests.
@@the_bread_code have been super busy with other matters life brings about....but I am definitely exploring many things in my bread making. I started an old fashioned experiment notebook and write down all the variables. It has been making me a better baker. I truly appreciate all your experiments and discussions! Thank you
Guess you are going to have to see if you can do it again....
I believe the blisters are caused by the bread forming an exterior skin while in the fridge ... then when it goes in the oven the radiant heat causes internal steam to inflate that skin (which inflates easily off the loaf due to the protracted autolysis/protease activity, and which then dries and pops but also keeps its shape as it crisps during baking.
The skin has an analog to the "pellicle" (skin) that forms on the surface of gravlax when refrigerated uncovered after the cure is rinsed off, and before being cryovac'd..
^bump^
Bin ein großer Fan vom Marcel Paa. Er produziert tolle Inhalte sowohl auf RUclips also auch auf seiner eigenen Plattform (BackAcadamy usw.).
Vielleicht könnt ihr ja noch öfters mal eine Aktion zusammen starten?
Danke!
Hahaha, Marcel Paa kriegt man einfach nicht los... XD
I get more blisters baking in my oven with steam than without the steam….and particularly with aged doughs….so a mixture of fermentation time and steam provides for the blisters…..that are obviously created by boubles of co2 in the skin of the dough…… rgds Henrik
wow, i was just thinking about changing my covering to reduce the big blisters and your video popped up, you gave me some ideas, i will experiment 👍
Please share your findings :-)
What covering do you use now?
@@the_bread_code latest experiment, brushed on flour paste (pinch of baking powder), came out really good.
this is what i did: (not sour dough)
bread flour
whole wheat 25%
water 80%
48 hrs cold fermentation
final shape, rise 2-3X
brushed on flour paste
bake 30min at 400f in stainless steel plate and bowl (don't have fancy butch oven)
add 2tbsp water to plate (under the paper) for steam
brown for 15min at 350f with bowl removed
bread is SUPER moist, fantastic rise/oven spring and crust came out great 🤗
@@Gluesticky21 glass plate, see my latest experiment above
Do it again with a control loaf and prove out the hypothesis. I'll expect a full report on my desk in the morning.
It seems to me you would only be letting the bottom of the loaf to skin over. Maybe I'm not fully understanding something.
You are right, but still - it would also dry out more on the sides as it's not as humid around.
I mean, it would make sense, that's how we get great crust on chicken or steak ...
I have many problems. One is that ut is not possible for me to shape doughs over 65% hydration, so nowdays i just form an oblong and put in a loafpan. It has no strenghs what so ever. In stiff doughs with yeast ir sourdpugh i can make tight bouls, but not with higher hydration. My other problem is that often my doughs wont rise more than 10-20% and then becomes a sticky mess impossible to handle, even though my sourdough starter is in good condition. Is this because my flour is bad? I have tried lits of good stoneground flour and strong wheatflour, but my dough seldom becomes that elastic that i see other peoples doughs are. And i have really worked the dough with lots of stretch and folds and autolyses. But my higher hydration doughs are always very sticky and hard to handle, so i often use loafpans. I have baked almost 2 years but shaping doughs are very tricky. This whole fermentation thing is bugging me. I find it very hard to know when its done fermenting. Sometimes it ferments nice but often not. For me baking is doing lots of work and hope for the best! Are there any obvious sign when fernenting us done? I know the signs but my doughs are seldom showing them
I stated to use a piece of fabric at the top of my breads instead of plastic and the crispy bubbles started to show up! I am also washing (literally) the before baking. Doing so I am able to wash residual raw flour at the skin of the dough and improving moisture before baking. Pictures at my last post on instagram @pao.catecismo.
I get them when I cold proof in the fridge for 30 hours.
Proofing in a plastic bag?
@@the_bread_code yes
I worry that the skin created by leaving the dough uncovered would end up making a very thick, tough bottom crust after baking. It’s already difficult to cut through the bottom crust of sourdough. Am I wrong?
I think in the fridge not so much, at room temperature, yep that could be.
That’s a reasonable concern. I know our host really likes the spectacular crust effects but this does help me to know what to avoid & what to aim for since my preference is a thin, dark (edible/chewable) crust. Thanks for bringing up this point!
@@helenjohnson7583 agreed. That is my goal as well.
Interesting! Now here is another question: warm or hot water autolyse, what would the difference be if you use room temperature or cold water for the autolyse vs. warm?
Not much of anything, the key is to keep it the same temp as your starter so it acclimates easily when added. Hot water would probably break down the flour a bit faster, not sure you even want to do that. Use final dough temp equation to find water temp based on flour temp and your starter goal temp
Just like Anthony said. You could speedup/slowdown the autolyse depending on the water temperature. I would recommend to use room temperature regardless.
You get blisters on your dough if you use plenty of steam and more importantly, have no flour on the dough surface.
Interesting. In this case I had a lot of flour on the dough surface. Wheat flour though, no rice flour.
@@the_bread_code Teresa @ Northwest Sourdough did a video on it a few years back.
I get blisters when I spray the loaf with water before baking.
I got much much less of these blisters on todays bread , the only thing I changed was that I went down from 84% to 76% hydration.
Higher hydration will help develop a better crust and the steam inside the higher hydration loaf being trapped probably caused more. I don't think you did anything incorrectly, that's just how both doughs act
@@ANTD1 and the "skin" of my bead was thicker than when on higher hydration rate. I wll look for what Bread-code find out about blisters factors
@@andrew33933 that's literally the point of higher hydration dough. I'm confused what extra information you're expecting lol
@@andrew33933 a higher hydration cookie would act the same way. There's no experimenting to be done lol. You got great results for each type you tried and did great already from what I hear
Marcel hat wahrscheinlich recht. Wenn Du Dein Küchenhandtuch vorher gut durchfeuchtest und auswringst, wird die Kruste besonders gut.
So is the prolonged humidity in the fridge due to a plastic bag taking away from the structure of the surface of the dough, resulting in less blisters? Possible. But that would mean the dryer the surface of the dough, the better it reacts to the water spray, resulting in more blisters, right?
Yep. I still need to run a test myself 🤓
@@the_bread_code l can highly recommend looking into Northwest Sourdough on that matter, Teresa is just as interested in this topic about blisters as you are, Henrik 😁
looks like a Käsebrötchen lol
Also tastes like it LOL.
Well, are you going to let us into the secret, Hendrik? 😉
If we want those blisters, should we try using a tea-towel or linen cloth in the fridge rather than a shower cap or plastic bag?
Enticingly, you hint at cloth rather than plastic being more likely to result in a blistery, bubbly crust, and the way you are going now, but can you confirm yet? Thanks!
I don't know yet. I think I need to test more 🤣
I usually use those checkered cloths (the rough ones) to proof it on. Works well with baguettes, batards, etc.
Depending on the dough you're making you can use just a towel or even leave it uncovered if your fridge has a decent humidity like he does in the small added clip. I can't say what will exactly work for each type of loaf as the hydration/flour/fat makes a difference but im sure you can find outbwhat works best for your personal favorite pretty easily
Sooooooooo what's the winning method, in the fridge covered by towel only, in a bag, or totally uncovered?? 🤔🤔 I see a new video in the near future
Good question! We need to test this.
Schön zu sehen dass diese 2 Menschen nicht versuchen, einem dem anderen die Show zu stehen oder besser gesagt, "Ich bin besser als du". Sieht man zu oft. Respekt an euch beide.
Danke :-)
Now you should do a collaboration with Sune @foodgeek.
We should do a challenge 🤣
I used to watch Marcels Videos, but he started to add loud music to the videos and I often watch them in the evening when others go to sleep so I stopped watching them.
I am surprised that you value blisters. According to French baking standards and guidelines, blisters are a defect. They convey a false sense of crunchiness to bread whereas crunchiness should come from a good bread crust. Thanks you for your video.