I have to say, your videos are the best Sourdough videos on YT right now. They are under 10 minutes which makes them digestible with morning coffee. They're informative. And the thing I like most, (beyond the content you pack in so quickly) is that you empower your viewers to experiment on their own. Keep it up!
When we are flexible, we lead our lives not the other way around. Used to schedule around my baking, it can become stressful at times. Thank you Philip for introducing different variations, now I switched to the scraping method, mix the dough one day, bake the next day or bake the same day. Manipulate water and fermentation temperature, strength of the starter to suit my routine. Baking stone and roaster top become my favorite, produce same result as dutch oven and pyrex roaster
Between 'bread code' and this guy I am gaining the confidence to bake sourdoughs. Bread code gives me all the science that I need to perfect my techniques and customize them to my conditions (tropics, low gluten flour) and this guy teaches me how to make the process efficient and realistic for someone on a schedule.
I think you just have to try it. After all it comes down to experience and then you will never fail a bread. You don’t need any timers or set ambient temperatures. Just a scale to control hydration, a fridge to slow down the fermentation to fit your schedule and a feel for the dough when it’s ready to be shaped. It also won’t hurt if you have a decent shaping technique to creat tension and strength for great oven spring. Good luck!
@@MegaFregel Its so much easier to understand what you are doing when you know why you are doing it. I tried baking regular yeast breads and I have made bricks. Wish me luck. I am attempting a sourdough tomorrow
Thank you! I’ve seen so many videos, but none of them gave me so much help as you just did with timing! Hurray! People are so vague about the actual possibilities in timing in your bake, start to finish. I’ve made some stunning loaves, but also some round bricks! I’m crippled with arthritis, some days better than others, so the “hands off bake” is like a gift to me. Thank you 😊
I followed your channel recently and I just want to say THANK YOU ! It’s been so incredibly helpful and I just appreciate all the work you do and share with us
Thank you. This was the most useful video I have seen about sourdough baking. Simple and easy to understand. I have created amazing breads as I finally understood bulk fermentation and how the bread should feel after it has fermented, just like a delicate balloon. Amazing. I wish I could post the pictures here so you can see how truly you helped me achieve a perfect bread.
This video is the reason I started baking and I still use it as a referanse when experimenting with sourdough baking. You have become my sourdough-mentor in the internet, thank you so much for that!
Thank you for this video. I adapted it to your 375g recipe and baked a sourdough loaf yesterday. It turned out really well. I did the whole thing at my leisure and was able to manage my time well.
Omg! I've been following you for some months now, since then I exclusively use your recipe for baking sourdough bread (I find it the most value for time recipe, easy and with an amazing result!) and I just listened you live in Greece? I'm from Thessaloniki but I live in Corfu the last 14 years! Thank you soo much for your amazing recipes!
Just baked this one today Philip. Number 2 loaf is in the works as we speak. It's a GREAT recipe. I used flour I had on hand which was 2 parts malted AP flour 10.5% and 1 part durham wheat flour at about 13%. Such an easy recipe and I love the single loaf capability because my other breads in larger batches take a bit more doing. This one allows me to have bread on demand. Thanks for everything and happy that I found your channel and blog.
One of the best things about living in the tropics is 24/7 aircon!. My kitchen is a constant 24 c at all times, makes my life a lot easier when it comes to making bread.
I’ve made this a couple times. Turned out great every time so far. Now I’m starting to experiment with it a bit to really get it dialled in for me, and I need to work on my shaping skills to get more oven spring. Thank you Phillip.
Chilly-bin how cute :) Your language is sure not boring!! I love this loaf but then again I love all your loafs! I am so Laxa daisy in the kitchen I enjoy all no fuss recipes you share. Have a wonderful week as the rest of us wait another week for your new video. LOL Thank you for sharing!!
With a minor tweak or two this is exactly how I make my sourdough. I got tired of wasting flour, spotted "Bake With Jack"s scraps method and use it exclusively. I bake either with a Dutch oven OR using a cover like yours as a faux Dutch oven learned from Steve Gamelin. He actually uses two bread pans, one as the inverted cover with both pans held together using binder clips. Ben Starr taught me that in spite of all the cautions, frequent feedings, discarding, blah blah blah, sourdough rarely dies. A pot of scraps does dry out so if there will be no baking for a month or three, feed the starter to an amount that won't dry out too quickly and check on it about once a month to make sure it isn't too dry. When you do bake it activates quickly. My one glitch was having too loose a lid on the sourdough pot. It should be sealed, but it shouldn't be too open to the elements in the refrigerator either. My pot developed a bit of mold up near the lid. I think the scraps were OK but I also thought a restart might be in order. It is certainly easy enough to do. I was baking again in about 2-3 days.
Cheers Richard, appreciate the reply. There are so many possible variations to bake with. What may suit one person may not be the best for another. It's good to experiment and see what works best. Sourdough doesn't always need to be complicated :)
Wow I would be very thrilled with that loaf, this is a brilliant subject as time is always an issue even if one is retired! As someone who is used to being away quite a bit.....in normal times, making a sourdough starter to have to feed has always seemed daunting as I dont have the time to look after it, your wonderful video's are helping me to hopefully change all of that. My bread is now much better despite baking my own for about 30 years, its not recognisable form the early years! Thank you Philip
I used the scraping method you suggested but I were not using it right away the other day. I put it in the fridge for 7 days without feeding and then just make the starter as usual. Guess what? It did doubling the size the other day. Wow …. Huge saving , and huge thank you 🙏
I subbed to your channel quite a while ago, and I am amazed by how your quality (Camera angles, your confidence being in front of the cameras etc.) has improved in this time. I have watched more videos regarding sourdough baking than I can count and yours still add something new that I can apply. Keep it up, great work!
Thanks a lot for this video, as you said we are seeing life going back to normal and our priority changes now. This approach will definitely make life easier for me.
Absolutely love this channel; you may be working too hard - I recognise the signs because I did. It is clear that you love your family, I truly hope that you love your work too. Stay well please. Birdy
I love work Birdy, but I love my family a lot more! Finding the balance is always a bit tricky, but I find my way - cheers and all the best to you and your family :)
I might sound follish, but any reason for keeping the dough uncovered while final proofing inside or outside the fridge? Would it not dry out the skin heavily and stop the real puffing of it?
Ideally, an oven with a proofing feature is ideal. Much like the environment a baker works in. Otherwise adjustments must be made from one season to the next
Finally got round to making this and I was really happy with the results. Definitely something I'd try again with experimentation. It didn't have the fullness and oven spring of yours but I'm not sure if it was just my starter not being strong enough.
Curious as to why in some recipes (eg baguettes) you use steam and bake uncovered, and in others like this one you back without steam & covered. Great stuff all around!
Not sure why mine doesn’t turn out. My starter is strong but it doesn’t rise like this. Very Dense inside. Had to throw out my last one. Trying again …update….this one much better. It seems the trick is not to work it too much after it’s done it’s rise.
Brilliant video! I just wondered about the measurement numbers. Are they not rounded up numbers (98g starter) because they are based off bakers percentages?
Thank you 🙏 it was awesome like always but could you make a video for baking with low gluten and not very strong flour for some amateur baker like me that can't access to a good and strong flour.
Hi Phillip, as always your videos are very informative. I really appreciate you taking the time to make these videos. Just 1 question. In some of your videos you've used Poolish and in others you've used a starter. Which of these 2 give a better taste in your opinion? Regards
Hey, thanks for all your videos, they're always so helpful!! Can I just check why your updated video on this (long fermentation) provides for a fermentation of 5 hours but on this one it's about 10/12h. I can't imagine the only difference is room temperature is it? Thank you. Ben
Hey Ben, it will be dependent on room temperature, the amount of levain used, the flour, and how the starter and levain are behaving on that day. Fermentation times aren't always stable, so I'd suggest keeping an eye on what your dough is doing first and what the clock is doing second. I hope this helps buddy
@@CulinaryExploration hey, just thought I'd let you know how it went. I did a couple tries after adjusting fermentation time or water temperature but didn't really get anywhere. I then tried with adjusting the amount of levain used and I finally got there! I've adapted the traditional "respectus panis" recipe, I'm using just under 4% of levain and I find it is the only way to avoid over fermenting the dough when leaving it at room température for around 10/12 hours. Very interesting journey! Would be interested to know if you've also tried something similar.
Another great video, but I have a couple of questions. 1. After you have swished the starter around in the water on day two, when you add the salt, do you find that the salt makes the starter congeal into globs? I used to add the salt to the flour or add the flour to the starter and water mixture, and then work the salt in after about 30 minutes of resting. But now I tend to do it your way and find that even if I have completely dissolved the starter in the water, the salt seems to react with the solution and pull the starter out of suspension and emulsify it. 2. I see a nice challenger pan sitting on your shelf. I had been tempted to get one myself but had been put off by the price. Currently I just bake in a Dutch oven and get great results. Can you share with us why you don’t use your challenger pan for your sourdough? 3. Chilly Bin is a great name! Where does it come from? Keep up the great work and thanks for the great videos!
I've been following you for some time now, and the simple no fuss approach is really refreshing. Since I also live in Greece, can I ask which flour you're using? Thank you very much :)
I love all your videos and your explanations are top notch! I have tried the scrapings’ method twice now. The starter does rise & I follow your recipe to the T for 6your regular sourdough and no knead sourdough bread but my bread did not rise in the oven and the scoring did not puff up both times. I am not sure why? I must be doing something wrong. I have made sourdough bread from other recipes before but them in my Dutch oven and never had that problem. I used my pizza stone and I covered the bread with the Dutch oven because I wanted to try your method. Is it the starter? Is it the proofing time? What went wrong? Thanks
I love doing this I tried to make three batches of it The first one turned out beautiful but I think because the heat wasn’t as hot for the rest of them it did not explode in the volume as much I did not bring the temperature back up to 500 when placing my second and third loaf in I just put it in the 450 for 20 minutes it looks beautiful at first but when it came out it wasn’t as puffed Can you help
So for this bread: mix the dough, room temp for 2 hours, fridge overnight, then shape & rise 2 hours…then another ~12 hour fridge time or can you bake it at that rise? Or does it require the second period of fridge time?
You might not get the holes which some people want like myself but you have to knead sourdough by hand.I use my bread machine sometimes to make regular dough bread and it proofs great in the machine then proof one more time in the oven no heat on only the bulb and after about a hour I turn the heat on for about a hour it has been coming out good.
Hi. I signed up for your email list, but I haven't received the recipe calculator. Just wondering if it has been sent out yet and if it has, can you re-send it to me?
I don't like adding anything else to my baking routine unless it really improves/helps my baking. I stayed away from rice flour because I didn't want to buy another flour just to dust. But I have to say that it works really well for dusting baskets / the dough. I find my baskets stay cleaner and the dough doesn't even think about sticking in the slightest. Works for me. If you give it a go let me know what you think
Hello! Thanks for the video. I wonder if it is necessary to put the dough in the fridge uncovered? Think it might dry out the surface a bit too much? :)
Yes was curious why uncovered. And say you wanted to bake sooner. After the the shape could you leave it out a few hours on the counter and then bake or does it need the time in the fridge before the bake. And if in the fridge how long does that need to be. I like the schedule of starting at night but sometimes I want to bake around noon the next day so the bread has cooled enough to eat with dinner. Thanks!
@@robind.5370 It seems that flavours are developed from long time low temperature fermentation. And he mentioned in the video that if u keep it in the fridge for fermentation you can bake it according to you schedule, leave it overnight or a bit later is fine as well. Not sure if I got it right :)
I'd suggest trying the uncovered method. I've done both and find I get really good results with the uncovered method. The surface does dry out a little but the dough comes out of the basket so easily. Give it a whirl and see what you think. Hope this helps
It's made from volcanic stone from Mt Etna. Once I've sourced a reliable suplier for these stones I will make a video about the stones. Hope this helps :)
trying to make a starter culture... it smells..like jogurt ? how is it supposed to smell, like flour or does it have a range of smells? i suppose my first starter was a no go, since it smelled like turpentine... T_T
I guess a range of smells ,I tried making my own starter once but did not work out so I bought a sourdough starter on Amazon I think it was called a San francisco starter but other companies have others too.I feed mine about once a week and drain out their waste they make on top and then add new flour and water no problem yet its still alive.
Love your methods! Please include measurements in pounds.& ounces, I'm awful with math! Sorry. I don't know why people are now putting the shaped loaves in the fridge or left on the counter UNCOVERED???Am I too old fashioned covering mine and putting it all in a plastic bag?? If you can bring me up to date I truly Thank You!!
![Jack Harlow - Hello Miss Johnson [Official Music Video]](http://i.ytimg.com/vi/Q86_nlRoIGw/mqdefault.jpg)
I have to say, your videos are the best Sourdough videos on YT right now. They are under 10 minutes which makes them digestible with morning coffee. They're informative. And the thing I like most, (beyond the content you pack in so quickly) is that you empower your viewers to experiment on their own. Keep it up!
I'd love that loaf. Also, "chilly bin." Priceless.
😎
When we are flexible, we lead our lives not the other way around. Used to schedule around my baking, it can become stressful at times. Thank you Philip for introducing different variations, now I switched to the scraping method, mix the dough one day, bake the next day or bake the same day. Manipulate water and fermentation temperature, strength of the starter to suit my routine. Baking stone and roaster top become my favorite, produce same result as dutch oven and pyrex roaster
Nice one Becky. I'm pleased the stone and roaster method works well for you :)
Between 'bread code' and this guy I am gaining the confidence to bake sourdoughs. Bread code gives me all the science that I need to perfect my techniques and customize them to my conditions (tropics, low gluten flour) and this guy teaches me how to make the process efficient and realistic for someone on a schedule.
Cheers Priya, happy baking 😀
I think you just have to try it. After all it comes down to experience and then you will never fail a bread.
You don’t need any timers or set ambient temperatures. Just a scale to control hydration, a fridge to slow down the fermentation to fit your schedule and a feel for the dough when it’s ready to be shaped.
It also won’t hurt if you have a decent shaping technique to creat tension and strength for great oven spring.
Good luck!
@@MegaFregel Its so much easier to understand what you are doing when you know why you are doing it. I tried baking regular yeast breads and I have made bricks. Wish me luck. I am attempting a sourdough tomorrow
Thank you! I’ve seen so many videos, but none of them gave me so much help as you just did with timing! Hurray! People are so vague about the actual possibilities in timing in your bake, start to finish. I’ve made some stunning loaves, but also some round bricks! I’m crippled with arthritis, some days better than others, so the “hands off bake” is like a gift to me. Thank you 😊
I followed your channel recently and I just want to say THANK YOU ! It’s been so incredibly helpful and I just appreciate all the work you do and share with us
That's appreciated, cheers!
Thank you for taking the time to share with everyone.
Thank you. This was the most useful video I have seen about sourdough baking. Simple and easy to understand. I have created amazing breads as I finally understood bulk fermentation and how the bread should feel after it has fermented, just like a delicate balloon. Amazing. I wish I could post the pictures here so you can see how truly you helped me achieve a perfect bread.
This video is the reason I started baking and I still use it as a referanse when experimenting with sourdough baking. You have become my sourdough-mentor in the internet, thank you so much for that!
Thank you for this video. I adapted it to your 375g recipe and baked a sourdough loaf yesterday. It turned out really well. I did the whole thing at my leisure and was able to manage my time well.
Omg! I've been following you for some months now, since then I exclusively use your recipe for baking sourdough bread (I find it the most value for time recipe, easy and with an amazing result!) and I just listened you live in Greece? I'm from Thessaloniki but I live in Corfu the last 14 years! Thank you soo much for your amazing recipes!
Just baked this one today Philip. Number 2 loaf is in the works as we speak. It's a GREAT recipe. I used flour I had on hand which was 2 parts malted AP flour 10.5% and 1 part durham wheat flour at about 13%. Such an easy recipe and I love the single loaf capability because my other breads in larger batches take a bit more doing. This one allows me to have bread on demand. Thanks for everything and happy that I found your channel and blog.
Awesome! Cheers Vic :)
This is exactly the video I need!!! Answering all my quetions! Cheers, Philip!🙌
All the best Menni :)
Hello from Iran 🇮🇷
Thank you for sharing . I will do soon
One of the best things about living in the tropics is 24/7 aircon!. My kitchen is a constant 24 c at all times, makes my life a lot easier when it comes to making bread.
Nice Bubble O Bill. No tinkering when the seasons change then!
😮 I can’t believe this worked! Thank you so much.
You’re welcome and I’m pleased it helped with your scheduling 👍
I’ve made this a couple times. Turned out great every time so far. Now I’m starting to experiment with it a bit to really get it dialled in for me, and I need to work on my shaping skills to get more oven spring. Thank you Phillip.
Taking the time to set up your own schedule is the key. Great information Phillip!
Cheers Blair! nice burgers BTW :)
Chilly-bin how cute :) Your language is sure not boring!! I love this loaf but then again I love all your loafs! I am so Laxa daisy in the kitchen I enjoy all no fuss recipes you share. Have a wonderful week as the rest of us wait another week for your new video. LOL Thank you for sharing!!
Lol, it sounds better than “cool box” doesn’t it Melody 👍🤣
@@CulinaryExploration much better than our ice chest lol how boring that sounds now
With a minor tweak or two this is exactly how I make my sourdough. I got tired of wasting flour, spotted "Bake With Jack"s scraps method and use it exclusively. I bake either with a Dutch oven OR using a cover like yours as a faux Dutch oven learned from Steve Gamelin. He actually uses two bread pans, one as the inverted cover with both pans held together using binder clips. Ben Starr taught me that in spite of all the cautions, frequent feedings, discarding, blah blah blah, sourdough rarely dies. A pot of scraps does dry out so if there will be no baking for a month or three, feed the starter to an amount that won't dry out too quickly and check on it about once a month to make sure it isn't too dry. When you do bake it activates quickly. My one glitch was having too loose a lid on the sourdough pot. It should be sealed, but it shouldn't be too open to the elements in the refrigerator either. My pot developed a bit of mold up near the lid. I think the scraps were OK but I also thought a restart might be in order. It is certainly easy enough to do. I was baking again in about 2-3 days.
Cheers Richard, appreciate the reply. There are so many possible variations to bake with. What may suit one person may not be the best for another. It's good to experiment and see what works best. Sourdough doesn't always need to be complicated :)
Wow I would be very thrilled with that loaf, this is a brilliant subject as time is always an issue even if one is retired! As someone who is used to being away quite a bit.....in normal times, making a sourdough starter to have to feed has always seemed daunting as I dont have the time to look after it, your wonderful video's are helping me to hopefully change all of that. My bread is now much better despite baking my own for about 30 years, its not recognisable form the early years! Thank you Philip
That’s awesome, I’m pleased the videos are helpful Arty Crafty 😀
Best video for sourdough bread so far. Never made me fell asleep while watching . Nice harvest at the end . Wish me luck to start ...hahaha ..!
Let me know how you get on!
I used the scraping method you suggested but I were not using it right away the other day. I put it in the fridge for 7 days without feeding and then just make the starter as usual. Guess what? It did doubling the size the other day. Wow …. Huge saving , and huge thank you 🙏
Pleased the video was helpful :)
I subbed to your channel quite a while ago, and I am amazed by how your quality (Camera angles, your confidence being in front of the cameras etc.) has improved in this time. I have watched more videos regarding sourdough baking than I can count and yours still add something new that I can apply. Keep it up, great work!
Always very interesting videos and I've learned a lot but I do manipulate the recipe to get my desired tighter crumb without the big holes.
Nothing wrong with that Richard, cheers :)
Thanks a lot for this video, as you said we are seeing life going back to normal and our priority changes now. This approach will definitely make life easier for me.
Let me know how you get on Gerald :)
Beautiful bread (as always) !!!!!
Cheers bud :)
Absolutely love this channel; you may be working too hard - I recognise the signs because I did. It is clear that you love your family, I truly hope that you love your work too. Stay well please.
Birdy
I love work Birdy, but I love my family a lot more! Finding the balance is always a bit tricky, but I find my way - cheers and all the best to you and your family :)
I might sound follish, but any reason for keeping the dough uncovered while final proofing inside or outside the fridge? Would it not dry out the skin heavily and stop the real puffing of it?
Ideally, an oven with a proofing feature is ideal. Much like the environment a baker works in. Otherwise adjustments must be made from one season to the next
Trying this method out today because my starter didn’t double when I woke up early.
Finally got round to making this and I was really happy with the results. Definitely something I'd try again with experimentation. It didn't have the fullness and oven spring of yours but I'm not sure if it was just my starter not being strong enough.
Curious as to why in some recipes (eg baguettes) you use steam and bake uncovered, and in others like this one you back without steam & covered. Great stuff all around!
Not sure why mine doesn’t turn out. My starter is strong but it doesn’t rise like this. Very Dense inside. Had to throw out my last one. Trying again …update….this one much better. It seems the trick is not to work it too much after it’s done it’s rise.
I am always pretty baffled how fantastic your bread rises without the addition of yeast and just using the starter!
Brilliant video! I just wondered about the measurement numbers. Are they not rounded up numbers (98g starter) because they are based off bakers percentages?
Thank you 🙏 it was awesome like always but could you make a video for baking with low gluten and not very strong flour for some amateur baker like me that can't access to a good and strong flour.
Wow that’s what I love thank you
Cheers Valerie :)
The sourdough needs to fit in my life
No issue with maintaining a cool temperature in my kitchen 🤣
LOL, still a bit chilli bud?
I loved a kind of that bread!! So I'll try it☺️
Hi Phillip, as always your videos are very informative. I really appreciate you taking the time to make these videos.
Just 1 question. In some of your videos you've used Poolish and in others you've used a starter. Which of these 2 give a better taste in your opinion?
Regards
Hey, thanks for all your videos, they're always so helpful!! Can I just check why your updated video on this (long fermentation) provides for a fermentation of 5 hours but on this one it's about 10/12h. I can't imagine the only difference is room temperature is it? Thank you. Ben
Hey Ben, it will be dependent on room temperature, the amount of levain used, the flour, and how the starter and levain are behaving on that day. Fermentation times aren't always stable, so I'd suggest keeping an eye on what your dough is doing first and what the clock is doing second. I hope this helps buddy
@@CulinaryExploration thanks for the quick reply! I will try to change those factors one by one and see if my dough reacts better 👍🏼
@@Ben-mh5kt Let me know how you go buddy
@@CulinaryExploration hey, just thought I'd let you know how it went. I did a couple tries after adjusting fermentation time or water temperature but didn't really get anywhere. I then tried with adjusting the amount of levain used and I finally got there! I've adapted the traditional "respectus panis" recipe, I'm using just under 4% of levain and I find it is the only way to avoid over fermenting the dough when leaving it at room température for around 10/12 hours. Very interesting journey! Would be interested to know if you've also tried something similar.
Another great video, but I have a couple of questions.
1. After you have swished the starter around in the water on day two, when you add the salt, do you find that the salt makes the starter congeal into globs? I used to add the salt to the flour or add the flour to the starter and water mixture, and then work the salt in after about 30 minutes of resting. But now I tend to do it your way and find that even if I have completely dissolved the starter in the water, the salt seems to react with the solution and pull the starter out of suspension and emulsify it.
2. I see a nice challenger pan sitting on your shelf. I had been tempted to get one myself but had been put off by the price. Currently I just bake in a Dutch oven and get great results. Can you share with us why you don’t use your challenger pan for your sourdough?
3. Chilly Bin is a great name! Where does it come from?
Keep up the great work and thanks for the great videos!
It happened to me too, I used to add salt after resting to prevent that. Now I dissolve salt in water, add flour and then starter, no more issue.
un saludo, soy Nelson de Chile,y miinteres en seguirle a través de redes sociales,podría UD compartir la receta del starte.
Quality content, my friend
Cheers bud
We call the chilly-bin an ice-chest. I like chilly-bin. 😊
LOL - I picked that up in NZ and loved it, so it's stuck :)
Do you ever spray the inside of your pot with water for more steam when baking your sourdough?
I've been following you for some time now, and the simple no fuss approach is really refreshing. Since I also live in Greece, can I ask which flour you're using? Thank you very much :)
Hi there, I'm using Robin Hood all purpose flour that you'll find in AB and Slavanitis, it's in the yellow bag.
I love all your videos and your explanations are top notch! I have tried the scrapings’ method twice now. The starter does rise & I follow your recipe to the T for 6your regular sourdough and no knead sourdough bread but my bread did not rise in the oven and the scoring did not puff up both times. I am not sure why? I must be doing something wrong. I have made sourdough bread from other recipes before but them in my Dutch oven and never had that problem. I used my pizza stone and I covered the bread with the Dutch oven because I wanted to try your method.
Is it the starter? Is it the proofing time? What went wrong? Thanks
I love doing this I tried to make three batches of it
The first one turned out beautiful but I think because the heat wasn’t as hot for the rest of them it did not explode in the volume as much
I did not bring the temperature back up to 500 when placing my second and third loaf in I just put it in the 450 for 20 minutes it looks beautiful at first but when it came out it wasn’t as puffed
Can you help
Why rice flour ? Just curious of why. I will try
So for this bread: mix the dough, room temp for 2 hours, fridge overnight, then shape & rise 2 hours…then another ~12 hour fridge time or can you bake it at that rise? Or does it require the second period of fridge time?
Hi! Why do you bake a load every day? Do you go through it all in one day?
Could you answer my question
If I use machine to knead it instead on hand , is it wrong .
You might not get the holes which some people want like myself but you have to knead sourdough by hand.I use my bread machine sometimes to make regular dough bread and it proofs great in the machine then proof one more time in the oven no heat on only the bulb and after about a hour I turn the heat on for about a hour it has been coming out good.
Hi! Can you tell me how I would adjust if my home temp is 73?
Hi. I signed up for your email list, but I haven't received the recipe calculator. Just wondering if it has been sent out yet and if it has, can you re-send it to me?
Hi Philip, may I ask for the size of the proofing basket you use for your dough? 10”?
What if I don't have a baking stone? Any alternative options please. Thanks
At the end of my no-knead video, I show how you can bake on an oven shelf. Hope this helps :)
@@CulinaryExploration Thanks. Shall have a look
Another brilliant video! I'm sure you've answered this already many times, but may I ask why the rice flour rather than bread flour? Thank you.
I don't like adding anything else to my baking routine unless it really improves/helps my baking. I stayed away from rice flour because I didn't want to buy another flour just to dust. But I have to say that it works really well for dusting baskets / the dough. I find my baskets stay cleaner and the dough doesn't even think about sticking in the slightest. Works for me. If you give it a go let me know what you think
@@CulinaryExploration thank you! 👍
If my starter rises in 12 hours, is it the same as my bread dough?
Hello! Thanks for the video. I wonder if it is necessary to put the dough in the fridge uncovered? Think it might dry out the surface a bit too much? :)
Yes was curious why uncovered. And say you wanted to bake sooner. After the the shape could you leave it out a few hours on the counter and then bake or does it need the time in the fridge before the bake. And if in the fridge how long does that need to be. I like the schedule of starting at night but sometimes I want to bake around noon the next day so the bread has cooled enough to eat with dinner. Thanks!
@@robind.5370 It seems that flavours are developed from long time low temperature fermentation. And he mentioned in the video that if u keep it in the fridge for fermentation you can bake it according to you schedule, leave it overnight or a bit later is fine as well. Not sure if I got it right :)
I'd suggest trying the uncovered method. I've done both and find I get really good results with the uncovered method. The surface does dry out a little but the dough comes out of the basket so easily. Give it a whirl and see what you think. Hope this helps
@@CulinaryExploration thank you! I’ll update you on it :))
After 6 hrs. my dough is still a spreading blob.. WHY? What do I do?
What size is the roasting pan you're using to cover? It looks deeper than what I see on Amazon.
Hope this helps: (inside measurements) Length 37.5 cm, width 27.5 cm, depth 15cm
What type of baking stone do you use? Granite?
It's made from volcanic stone from Mt Etna. Once I've sourced a reliable suplier for these stones I will make a video about the stones. Hope this helps :)
Do you dust your banneton as well as the dough or just bath the dough?
Just the dough
@@CulinaryExploration thanks :)
Can i use 00 flour for that bread , and did i will get that big holes inside ? Thanks
I used OO Italian flour and it was a wet, gluey, sticky mess to work with. It must not be a ‘strong’ flour.
@@brendastory109 Thanks
trying to make a starter culture... it smells..like jogurt ? how is it supposed to smell, like flour or does it have a range of smells? i suppose my first starter was a no go, since it smelled like turpentine... T_T
I guess a range of smells ,I tried making my own starter once but did not work out so I bought a sourdough starter on Amazon I think it was called a San francisco starter but other companies have others too.I feed mine about once a week and drain out their waste they make on top and then add new flour and water no problem yet its still alive.
Only seen a few of your videos so it threw me completely when you said Greece. Just assumed you were in the UK. Great video though.
I notice you have two mills; why?
Loved all the info except the proportions of your ingredients!🥴
Love your methods! Please include measurements in pounds.& ounces, I'm awful with math! Sorry. I don't know why people are now putting the shaped loaves in the fridge or left on the counter UNCOVERED???Am I too old fashioned covering mine and putting it all in a plastic bag?? If you can bring me up to date I truly Thank You!!