How to Avoid Failure, Unravelling the Mystery of My No Knead Sourdough
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- Опубликовано: 3 июл 2024
- Stuck with a sticky mess? Not sure what flour you should be using? Is your kitchen to hot to proof your dough? I analysed YOUR comments on my no knead sourdough bread video, and in this video I’ll break them down for you.
Original no knead video & info: www.culinaryexploration.eu/bl...
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www.culinaryexploration.eu/co...
50/50 Wholewheat sourdough: • How to Make An Excelle...
If you don’t have a basket to proof your dough can use a bowl
(Time stamp 5.15): • STOP struggling with s...
Or you could make a basket with a cloth and some clothes pegs
(Time stamp 5.30): • No Proofing Basket? No...
Modernist cuisine, protein & gluten: modernistcuisine.com/mc/glute...
Equipment:
My Komo Flour Mill - 5% discount with Checkout code: culinaryex5
komo.bio/fidibus-classic/?kom...
Bench scraper / dough cutter: amzn.to/3bG68JZ
Dough scales: amzn.to/3aDJbWV
Precision scales: amzn.to/2QQBllC
Bread tins: amzn.to/2TDfMDN
Challenger bread pan: challengerbreadware.com/produ...
Chapters:
0:00 Introduction
0:28 The Starter
3:05 Explaining Flour & Protein
5:57 Sticky Dough & Hydration
7:50 Should I use bench flour?
8:30 My kitchen is too hot
10:09 Don't over proof
11:45 Proofing basket
12:36 Second proof in basket
14:15 Scoring
14:45 My baking stone
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Хобби
Very informative video! Everything explained in a very simple way. One of the best videos I’ve watched so far on sourdough bread baking. Thank you for sharing.
nice comment mom
hehe
Thank you!
A pleasure watching you Chef.
Thank you for your super clear and simple instructions.
I live in Thailand and I've made some very good sourdough bread and some embarrassing. The temperature is the problem. I've got 5 starters on the go, distributed in cupboards, the fridge and my bedroom (which has AC). Love your approach and explanations Phil.
No worries, I hope the vids have helped. I worked in Thailand for 3 months (Klok Kloy). I baked a fair bit of sourdough while I was there and used a cooler box with an ice brick as a DIY proofer. You should give it a shot. It takes a bit of fiddling to get the right sized ice block to maintain a decent temperature (I used water bottle and adjusted the amount of water I froze).
Thanks v much for this and your other videos. I think your videos are amongst the best and most clearly described ones out there on baking. Thanks again!
Appreciated, really pleased you are enjoying the videos :)
Fantastic once again Philip, thank you. All your videos cut to the chase without missing anything out, brilliant for beginners and those who want to improve.
Cheers for the feedback Linden :)
to me, this is more of a science class than just bread-making. Thank you again
Thank you for this episode. It helped a lot!
Wonderful video as always Philip. Started baking bread because of you. Cheers 👏
Cheers Diego, pleased you are enjoying your baking journey and thank for stopping by :)
Excellent instruction. I seem to learn something new every time I watch videos like this. There are several items I will definitely be using for my next loaf. Thanks.
Cheers Richard
Hi Philip, just a note for those who may not want to spend much here in the UK. I found strong flour at 13.5% protein from M&S and a plain flour at 10.3% protein Stock & co from Tesco, both of which I use to make my loaf. I also add some wholemeal flour Asda's own at 16% protein which not only strengthen the dough but gives the crumb flavour...
Cheers for the info Guze! I'm sure anyone from the UK scrolling in the comments will find it useful. I'm back home to the UK in September so I may well grab a couple of bags to bake with while I'm back :)
Thanks Philip, great info.
You're welcome Geok
Thanks for doing this follow up. I really liked how the original video broke down the process, but I've been struggling with the stickiness of the dough. Thanks for giving me permission to use a bit of flour on my worksurface!
No worries David, pleased the video was helpful. Keep me posted on how you get on :)
I've said it before brother, you got mad skills. This was a great review video also, keep it up mate, 53.8K subs getting there.
Cheers bud. Hows everything with you been?
Yum 😚🤌. This loaf came out so good! I’m fairly new to sourdough so I’m getting familiar with proofing still but this helped a lot! I baked it in a Dutch oven and next time I think I’ll bake closer to 30 min with the lid on but otherwise this loaf is so yummy and beautiful 🥲
I've always enjoyed how informative and clear your recipes are 👍 Putting up this Q&A was a brilliant idea
Cheers Graham, appreciated. Hope everything is great with you
@@CulinaryExploration Hi Philip 😃 Things are good here Ireland is nearly back to normal, thankfully. Hope everything is good with you?
@@grahamturner5963 Everything is good, things are kind of getting back to normal, but certainly better! Here's to a great Autumn :)
Great follow up !
Cheers Magnus!
The info about what salt does in bread was an eye opener, did some more reading on the subject!
Its amazing how much these myths stick!
Thank you for your tips/wisdom!! My biggest turn off in the past has been with sticky dough - I have a tactile aversion to it. I have upped my game since watching your videos!
I'm pleased the video was helpful Vicki :)
This simplifies sourdough bread making. Thank you!
Cheers Gennette, hope it was helpful
THE BEST!👍🏼
Thank you so much for the videos!
When I started baking sourdough I had lots of troubles because I was not experienced and all the recipes were so complicated.
Thankfully I found your channel and I'm baking almost everyday for almost two years now and have no troubles dealing with the high hydration dough anymore.
Thanks Philip for very helpful info and details. From 5.3 K views, I think I've watched this over 10 of them.
Cheers Peter, I hope the info helps you out, appreciate the support :)
Thanks for the update hon.. I’m in London and have sourced a 13% white and 12% wholewheat.. onwards with the bake.
Cheers Joyce
Great info!
Glad it was helpful!
Amando seus pães e a maneira como trabalha a massa. Faço pães com fermentação natural há 9 anos! Amo fazer pães! Faço baguetes também. Grata, aprendendo coisas novas!!
I super love your guidance. You pointed out all the essence to beginners in a non boring way. Thank you! 🥰
May I know will foldings and lamination ends up a dough with smaller air crumbs than no knead? Be honest I love a chewy bread than just lose pockets.
Hi Philip. Good video on the basics. I can recommend that if you can't replace your lava stone that you get a piece of heavy steel. I had a piece of 6mm thick steel plate cut to oven size by a local merchant for a surprisingly small price. It works really well - after a little seasoning. Greetings to you and yours.
Cheers Anthony! Funnily enough I was able to replace the lava stone but I also had a piece of steel fabricated to fit my oven shelf. It works very well. I’ve found the steel is really well suited to baking pizza. Cheers for the heads up. Hope you are doing well. 👌
Thank you 🙏 for your great video 🌺🌸
No worries, cheers for stopping by :)
Hello Phil in my opinion no apologie was needed you do an awesome job on your videos they are very clear, most all poupose flours are 11.7 % to 12% protein content which in my experience is not a sure failure for baking I personally like to use King Arthur bread flour 12.7% protein, however I have used King Arthur all purpose flour to make your recipe with great result as you mention in your video trial and error will apply in case by case bases, I had great results with all your recipes also I experiment with different additions to that basic recipe as well.
I think for beginners and more experience bakers at home this is a great recipe without a doubt.
Cheers and keep on baking.
Cheers Carlos! Ive never used the King Arthur flours, maybe when I pop over to the U.S. Their bread flour sounds perfect. It's all about trial and error and tweaking to suit the ingredients we have to hand. Speak soon :)
Having watched this, I’ve be just made my best sourdough loaf to date. I increased the hydration slightly but also decreased the time for the last rise. The oven bounce was awesome!
Thank you Philip! 🙏
That’s awesome Alan. The little tweaks can make a big difference. Pleased you got some good spring 👍
To make the best starter use wholeground rye flour that contains also the whole grain and not just the inside. That's where the best organism live. Mix 20gr rye + 20 gr water every 24 hours and then switch over to white flour. In about a week the starter will be ready. Rye makes THE BEST sourdough starter out of all the ones I've tried.
@@mossimossi2 Do you feed your starter with Rye? I made a rye starter over a year ago, feeding it with rye and it is becoming very thick.
Maybe a good question would be about moisture content of the flour. according to my calculations, a 3% shift in moisture content can shift the final hydration of the dough by as much as 5% (Maybe more). I also know that very dry flour absorbs MUCH more water than a flour 3% higher. It absorbs more than the 3% differential, but I don't have a meter to measure the moisture content of flour, and I don't have the equipment to accurately weigh the flour before and after drying in the oven (Also I have a gas oven, which is not good good drying things, as the byproducts of hydrocarbon combustion are water and CO2, , , therefore moist oven air, not a steam oven, but not dry). Also for an oven drying method, one would need a desiccator, and a drying agent (As things cool, they absorb moisture (there are ASTM methods for such work), So in short, I can give some math, and some experience, but cannot come up with a firm answer, , , only that moisture in the flour makes a difference, and sometimes the difference can be catastrophic to the final product. Many thanks.
Hi Tqsm for the tutorial.
You’re welcome 😊
Thanks for the clear direct instructions on sour dough bread making. I have watched all your sour dough videos for at least 5 times each.
Do you have a "Lardy Bread Recipe" made with sour dough??
I miss this unique bread that I had in Oxford Tesco for my 2 years studies there but when I returned to Oxford 5 years back, I could not find :ardy Bread anywhere in Oxford, or anywhere in the world.
I believe it must be an English origin
Thank you
Спасибо вам большое.После ваших роликов и советов,хлеб просто супер получается.👍💗🍞🥖👍
Loved the details… I still haven’t fully succeed a loaf yet 🤦🏻♀️
What's your sticking point?
Philip, have been waiting for your new video. I think I have been over bulk proofing, when I turn it out, the dough is puffy and lots of air, hard to roll to sausage. I usually do the poke test for final proof, will start doing poke test for bulk proof too. I substitute 90g whole wheat flour and like to do a few stretch and fold. One day I decided to ditch the stretch and fold. Haha it turned out to be the best loaf with no extra effort. Thanks Becky
Hey Becky, good to hear from you again. It's amazing what a difference adjusting the proofing times can make. I'd encourage anyone to really play around exaggerating the under and over proof, once it clicks, its extremely helpful. Nothing wrong with stretching and folding :)
@@CulinaryExploration Thank you for the tips. I made the perfect olive walnut no knead bread today, great oven spring and two ears. I watched the bulk fermentation and final proofing time closely. The dough hold its shape when turned out from banneton and after scoring.
Hi Philip. In order to lower fermentation phase in higher room temperatures, is it a good method to add less starter? If so, how should we calculate the ratio? Thanks a lot for amazing content!
What a great baking lesson so clear, well explained and simplified. Very professional too. Thank you so much.
Cheers Nick
I have baked thousands of loaves of sourdough. I live in Panama using the best hi gluten flour I can buy. Sold to local restaurants as a pizza flour does not begin to make as large of holes as you have. I occasionally Bring a 50 pound bag from the US from Central milling or from King Arthur. So you're Robin Hood all purpose flour that you used in this video is very good. 😀
Hey Sonny, cheers for stopping by. I have to say that I am happy with my Robin Hood flour for standard loaves. It works well for a no knead loaf too. But I often mix in some wholewheat flour.
Interesting, you didn't introduce steam in the pot yet the result was a great rise and ear. Thanks
Hi there, you can use ice cubes or spray with water but you definitely don't need to.
Great explanation. When would I add seeds and nuts if I want to have it? Thanks
Thank you so much for this video. My main problem is getting a loaf that springs high rather than spreads when i cook it, I think my problem could be over proving and I’m hoping to address this with my next attempt at cooking a pancake, oops I mean a loaf. 🥴
I have 1 question that I hope you can help me with, can I follow your recipe until the bulk proving stage, then refrigerate the dough once I’ve placed it in the floured banneton, or should I try your chiller box technique for the bulk prove overnight, then continue as per your brilliant video?
Dziękuję za pomoc dla tych którzy uczą się jak piec swoje chlebki chociaż języka angielskiego nie umiem to można się wiele domyśleć i nauczyć 👍
re using the fridge for cold proofing the dough, we use our bar's wine refrigerator which stays at 46F (8C)
That's a great method
I love your videos and really helps a lot with my sour dough baking. I have a question: the overnight dough needs to sit back to room temperature or can go into the oven immediately when its still cold, especially when you use the cold oven to bake?
So you didn’t show a closeup of the crumb, I mention it because I’m making my way through Modernist Pizza. They basically conclude that with pan pizza you should prebake before saucing and topping with cheese else you’ll typically wind up with a gel layer (gummy uncooked crumb). Prebaking also helps improve volume and with bottom browning (they direct to let the prebaked dough cool then flipping it before topping.)
I think they are on to something. They even pointed out a local to me (NYC) rather famous for its square pepperoni topped pizza place that doesn’t prebake and has the gel layer issue but covers it up with tons of sauce, cheese and pepperoni. I agree with their assessment.
Thank you from Norway, very informative. Two questions: What flour do you use in the starter? For people who are away at work for 8--9 hours, which you don't seem to be, your schedule doesn't really work. What's your advice?
Thank you 🙂
Boa noite! Você cobre o pão no forno com uma panela? Por favor, qual a marca? Já tenho a panela de ferro. Super pesada. Gostaria de algo mais leve. Grata!
O pão ficou maravilhoso, parabéns!
Hi. Thank you for all your videos, I love them. I do have a couple of questions after 2 attempts to make this recipe today. I used starter at 100% hydration, with the exact grams of all the ingredients, my flour is bread flour at 13.3 grams of protein, I left it on the counter as suggested taking a peak after 1 hour, with no change and then again the following hour and still no change so I put it in the oven with only a light bulb on. Still no change at all. I tried a second time, but this time i skipped the counter and put it right into the oven and still without success. The dough was totally sticky and could not be handled. Do you have any suggestions? What should a good proofing temperature be inside the oven and kitchen. I hope you can help, thank you.
Very good clear videos. But just one question: why do you prefer not to use the fan oven setting? I've got an oven with a water injection system for baking bread, but on that setting the fan is working too. What is it about the fan that you don't like? BTW I don't use a cloche with that setting, if that makes any difference to the fan/no fan choice.
Thank you so much… the amount of starter isn’t too big for this loaf or for the amount of flour??
Hi, thanks. Can I add cinnamon, butter, erythritrol and raisins to this bread too?
I love the information! Thanks so much. I am wondering if there is a way to let my sourdough raise for longer periods at room temperature. So often I don’t bake a loaf because I don’t have enough time at home to put it in the fridge after 3-5 hours. Can I possibly make bread that sits at room temperature for 8 hours while I’m at work?
If you add less starter the bulk fermentation will be slower.
Wish mine looked that good! I guess I need more practice!
Bet the loaf still tastes great ;)
Hello could you please tell me when is the best time to use the starter when it’s in the peak of raising or after which rising and going down?
Is the pot heated with the stone and is this method the same as baking in a Dutch oven? What are the Benefits of one or the other method. Pot on stone or Dutch Oven.
Hi Philip! Trying this recipe, and its in the "shaggy mess" stage.
I've a question about the bake time. You cover the loaf with a cloche for the first 20min at preheated 250° c. oven. Then reduce temp to 220°c and bake an additional 20min. Then do I take off the cloche and go for and additional 20min at 220°? Total time 40min with cloche and 20min without?
I'm very excited to use your recipe as I've had 4 flops with others and you explain everything so thoroughly that I think I'll suceed this time.
It worked! Best loaf I've made so far. I overproofed it a little so the crumb wasn't too open, but it wasn't gummy. The knife came out clean.
I tried the trick adding the salt after disolving the starter in the water and it too worked, no lumps. I baked in dutch oven that was heated as the oven came up to temp of 4:25°. about 15 minutes. Baked 30 minutes with lid on and on the oven rack for additional 15 minutes.
Temp in the kitchen was 80°, and I live on a desert at 2,200 ft above sea level.
We don't have high protein flour here in my area. The highest is like 8%. However we do have "gluten flour" which is the isolated protein. Many people add a few tablespoons of that into the flour mixture to help with gluten development.
Would that work with the sourdough??
My dough never looks that smooth. I use a heritage wheat by Sunrise flour mill in the USA. It turns out like sourdough, everyone loves it, but I’m never able to do any of the folding bc it’s too sticky. I’ve decreased water, decreased levain…it’s always sticky and usually tearing when I try to add tension.
I am just now watching this video, realizing that in the intervening year, my issue may have been addressed. However, at the risk of being irrelevant, here goes: My problem is that my house is cold. Its winter here and we set the thermostat to 20C. At that temperature, 5 or even 6 hours does not give a doubling in bulk. Should I simply wait, for how many hours is required till that bulking up has occurred, or should I attempt to use the warmed oven to increase the proving temperature?
Sorry to hear about your baking stone breaking in your move. I can't speak from experience but I've heard good things about soapstone as a material for baking stones. Have you seen those offered?
That was a real pain in the bum, never mind. I haven't looked at the soapstone but will do a bit of research, thank you. The search continues!
My loaf baked beautifully on the outside. A lovely poof & golden brown. I cut into it, to my disappointment the center was hollow. What did I do wrong? My loaf had severe tunneling.
Hi, you put a pot to traps the steam. It is like home bakers using dutch oven but they preheat it. I wonder if the pot should be preheat before it covers the dough? Would that matter?
Great videos, just recently stumbled onto your channel and subscribed. I've been baking sourdough for almost 2 years now, like so many others. Generally I have great success, but the one thing I'm trying to execute is a fluffier crumb. I almost always use 20-30% whole meal rye or wheat and my hydration is around 70-72%. I love the moist, slightly gummy texture, but I would like to try and get it a bit lighter. Any tips or ideas? I know there's so many variables, any extra bit of info would be appreciated. Thanks
Hey Danny. If I was in your situation I would experiment by using different flour, ratios and hydration. I'd also play with extending the bulk fermentation period a little. I'm sorry there isn't a simple answer
@@CulinaryExploration thanks for the quick reply, I’ll keep experimenting. I think I’ll start with the extending the bulk fermentation. I’m always worried the potential of over fermentation and getting a flat bread.
@@dannycarreiro9599 It can be a bit of a juggle but you'll get there
Your starter looks nice and airy, mine looks like readybreak, and I did 1:1 then 1:1:1 ratio. And fed it and discarded I started it last month so it should be well fermented n fed what am I doing wrong? Please help.
Well after struggling through just about every recipe on RUclips, I have followed Philip's recipe and procedure WORD FOR WORD and GRAM FOR GRAM and, as usual, it doesn't go the same way as Phil's.
I'm using top of the range "Canadian Very Strong" flour. Bottled spring water. A good and active starter and the first things start going wrong when I scrape the "Shaggy Mess" out of the bowl onto my worksurface. Which is, by the way, the same sort of Beech worktop that Phil is using. (It has to be said though that his looks shinier than mine).
I found the dough stuck so much to the worksurface and my fingers, that it was impossible to fold it in the same way as Phil does. Never mind I thought, I'd do my best and get it into the bowl for five and a half hours. I had to oil the bowl slightly, to stop the dough from sticking to it like glue, but that worked OK and it allowed me to tip it out on the dry, non floured work survace without leaving any of it in the bowl.
Then the nightmare started again, as the dough stuck to the worksurface and my hands, threatening to rip all the air out of it, just like we DON'T want to do. So a bit of oil on the worksurface and my hands, helped, but the dough was very soft and started to stick again. So in desperation, I had to flour the worksurface, which made it workable enought to get it into the Banerton and go for the second proving.
I have it in the sitting room, which is warmer that the kitchen, and in two hours I will cook it in the oven in my Dutch oven that I bought specially to try and get the over bounce that you see the RUclips bakers doing every time.
I'll report back as soon as I've finished the bake, but I'm not filled with much confidence!!
Hey Starboard Master, sounds like the dough is wetter than mine was in the video? It could be a case of tweaking the hydration a little. Im always happy to help out if I can so feel free to drop me an email, you can find the address on the contact page of the website (culinary exploration.eu). Im interested to know how this bake goes... cheers, Phil
@@CulinaryExploration Hi Philip. Well I am just in the process of making another loaf. I have reduced the water by 10 gms, but my dough is still much stickier than yours is after the 2 hours in the bowl. My hands were covered in sticky dough and the dough ball was sticking to the worksurface. I've formed a rough ball and put it into the bowl for the first proving, but I'm still struggling.
@@bigglestheflyboy If your dough is too stick to handle I would suggest reducing the water content until you can handle it. Feel free to reach out by email and send me some pictures, Im very happy to help
Once put into the banneton, leave at room temperature to proof for a couple of hours... 2 hrs? 3 hrs? 5 hrs? How do I know when it's done proofing and ready to bake?
If I used all purpose flour could I add vital wheat gluten to increase the protein content? If so how would I go about that?
Do you preheat your cloche with your stone or is it room temp when you cover the loaf?
Room temp, it's lightweight so I don't worry about preheating, it's mainly to trap the steam generated in the first part of the bake.
Had a cracking curface at final proofing. Did a circular shale but the dough is flowing out. Exterior isnt as leatherly or tough as the video, falls and does not have to poofyness as the videos. Using bread flour through whole orocess
I use a Corning oval shape bakeware with glass top that works beautifully, but the bead usually rises very close to the top lid, and I would like to experiment with the bake stone I also have, but I need a proper cloche that gives proper spacing for a good rise. What do you suggest?
I'd suggest looking for a lightweight large casserole pan or something like that. I like the fact that mine is lightweight because it doesn't store any heat, doesn't need any preheating, and therefore doesn't suck any heat out of the oven when I use it at room temp. It's also easy to handle. I'd search on the biggest pot that you can physically get into your oven when the loaf is on the stone. If you have a shelf that slides in and out on a ballbearing system it really helps because it's easier to get the pot in and out. Mine is quite high so in some cases I can put it over the top of my loaf pan too.
I would trawl Amazon and local cook shops. If you know a friendly fabricator they may be able to make something for you.
Not sure if it will help but the measurement of mine is: 40.5cm across the length, 30.5 across the width and 15cm high. If you find something interesting that works then do let me know.
Cheers
Philip
My finished loaf has a slightly sticky texture, how can I best avoid this?
What do u think about overnight autolyse at room temp w no starter?
what is the maximum % n minimum % of starter by weight based of flour weight?
If you have a flour that isn’t quite up to the 12-14% protein range, will the addition of vital wheat gluten to get it into that range work? 16:08
Great video and some awesome tips. Getting a crust that stays crusty after 40 mins from the oven is so elusive for me. I use a cast iron Dutch oven at 250C 1st 20 mins lid on and 230C another 25 mins lid off and bake straight from the fridge. Hydration is around 70% +/- 5%. There are plenty of things I can improve in technique, but this is the area I'd like to improve most and no amount of adjustment to temp or variation in times help. I get great oven spring, so-so crumb, good ear, but in short order a soft crust.
Hmmm, not sure without seeing the process Dan. Mine keeps a really crackly freshly baked crust for a couple of hours or so. It softens off slightly, but stays "crusty" for most of the day.
Hello there,
I’m still struggling with making a basic sourdough bread, I’ve tried your recipe with the time line a few times made some adjustments that didn’t go so well but some have been ok, but not quite where I would like for it to be. our weather here is up and down crazy, my question is at what temperatures should my bulk fermentation be in Fahrenheit and should the dough double in size? Another question is can I make 2 small loaf’s using this recipe and if so when do I divide it?
Looking forward to your reply.
Should the dough double in size in bulk fermentation?
No. It should be only about 20 to 30%, not 100%, in size increase.
In controlled bulk fermentation temperature at 25C to 27C (78F to 82F), it will take about 5 hours starting from incorporating all ingredients. You may use a glass container for measuring the size change and the observation of the fermentation process. Once you see many bubbles in the dough, it’s getting there.
What size of basket are you using in this video?
My house is quite cool in the winter. Can I use a warm water bath to speed up the fermentation or will this have an effect on the quality?
Hi Helen, you could use a water bath. You can also use seed heat mats or trays too. The other option is to let time work its magic. I spend more effort in trying to slow the fermentations down, especially in the summer. Out of interest what temperature do you consider cool?
How much water?
Amazing. Please help. My last 4 bakes have fallen literally flat. Measurements are correct but too doughy and no rise. Is it my starter?
Could well be your starter, Paul. It's a bit tricky to know what's going on without seeing the process. Feel free to email me over a couple of pictures if you'd like and I'll see if I can give you any pointers.
Hello, ty for this superb video. I will be making this recipe very soon. I noticed the recipe on line noted 9g of sea salt but in the video you stated 12g. Can you confirm? Thank you 😊
I adjusted the recipe to 9, try baking with 9 first and if you feel you eat a little bit more salt you can add it next time. I think it will be just fine :)
@@CulinaryExploration haha you responded on IG. It was perfect. Thank you.
Can you provide a link for the cloche? I use my Dutch oven for baking boules, but it squishes my batard. Also, do you think a pizza stone like the one from Pampered Chef would work to bake the batard on?
Hi there, my cloche was a freebie that came with my oven. It's a simple cheap enamel roaster. (measurements: 40cm long, 29cm wide, 15cm high). I'd suggest researching the bread stone. You need something that is heavy enough to retain heat. Mine was delivered damaged and the customer service wasn't good so I can't recommend it.
Quick question for you. I thought my sourdough didn’t puff up as much due to a lack of strong flour here in Canada. We use all purpose flour here and I thought the protein content was low. I just looked on the bag and it’s 4g protein in 30g of flour. Unless my maths are wrong that’s 13.333% isn’t it? I guess it’s technique then. Oh well more practice!😊
Is stretch & fold + coil fold necessary to achieve oven spring open crumb? I've watched many videos with the same method but yours is totally different.
You can certainly include kneading, stretching and folding to your process but oven spring isn't reliant on this. This is a simple no knead recipe which I think is helpful for beginners as it simplifies the process.
Hi Phil, Menni from the Netherlands here. What a great educatiinal video's you make!🙏🙌 After all those complicated video's I saw, it almost seems to good to be true what you did. And you know, almost always: if something looks to good to be true... But not this time!😁💪
Question: can I mix some other flower, for example rye wheat or flower, into the all purposeflower to give it some other structure and flavour just to experiment with? If yes, in what ratio you would recommend? I used rye and whole wheat flower also in my starter already.
Keep up the good work, would love to see an answer to my question. Cheers!🤙
Hey Menni, great to hear from you. Yes you can mix flour, although it's hard for me to know the quantities without seeing or playing around with the flour first. If you have a good strong flour that you are using for your sourdough then use this as the base. If it was me, I would start by substituting a small amount of your main / base flour (10-20%) with Rye or Wholewheat (not limited too). Keep some notes and pictures on the outcome and build the recipe from there. Really appreciate the question, feel free to DM me any of your creations on IG (culinary_exploration)
Thank you very much Philip! I will try and experiment.😁 Looking forward ro also trying some of your orher recipes!! 💪🥇
@@menni8321 No worries Menni, pleased to answer! Let me know how you get on :)
Yes I will! Thnx a lot, Philip!🙏
@@menni8321 Cheers Menni
Hi thanks for this. If I add the dough in the fridge how do I know the time to remove it and bake? I don't want to over ferment. Is it when it doubles in size? May I can add a peace of dough to a jar and see when it doubles?
Videos coming on that very soon Danny :)
@@CulinaryExploration thanks a lot. The tips regarding timing and how to time correct are amazing.
Hi Philip, is it possible to source robin hood flour in the uk?
Hi Peter, I'm not sure to be honest. But you have access to some wonderful flours to bake bread with. Just have a look at the protein content on the bag. Dove's farm have some good flours (I think thats stocked in most supermarkets). You could make use of the local mills too. If you want to know more drop me an email via the website and I'll point you in the right direction.
I love sourdough for the taste, but also sourdough gives me NO digestive issues. It actually makes my overall digestion better. Is there a link between the bacteria in sourdough and gluten intolerance? Thanks
I find the same thing David. When I eat mass produced bread from the store I don't digest it well at all. I have no problem with sourdough at all. I haven't looked deeply into it but I'm guessing its the speedy process and possibly the ingredients that make the store bought stuff harder to digest. Im really not sure about any links between bacteria in sourdough & gluten intolerance.
It’s because sourdough is already partially digested by the wild yeast because it is fermented so long, so your body doesn’t have to work so hard to digest it 😊
Why does your not burn on the bottom when you put it on a hot hot stone? 100% of my loaves have been burnt on the bottom from going into a preheated pan. Can't be baking too long, as the middle is still gummy or moist 😭
Wait - initial 20 minutes in oven at 250 or 220 degrees C? Another of yr videos says 220 for that first, covered stage (I've been using that temp, in a cast iron dutch oven).
Hi David, I used to bake at 250 and now bake at 220. I'd suggest you experiment with your oven and see which temperature gives you the best results.
@@CulinaryExploration Many thanks for prompt reply! Will experiment with, say, 240C tomorrow morning.
13.1g !!! It's hard to find specialty white wheat flour with this level of protein
hi Philippe,
I have been trying to make sourdough and it was a disaster each time. It seems to be ok, 80% hydration, but when i leave it for bulk rising, before even getting 20% increase i have a sticky mess and it looses all strength, becomes a pancake, quite liquid... and i can only either cook it flat or throw it away... I read your comment about temperature and i think this is the issue. I live in bangkok, my kitchen reaches easily 33C, actually all year even night... so i will use an esky and throw in a few ice pack and ferment there. We will see what happens next, I use quality ingredients, get good levain, all fine, just the end turns mushy so i will update here later on
Hi Bernard, I was baking in Thailand for a several months and I used a big cool box with ice blocks to ferment the dough. Everything happened way to fast at ambient temperature. See how you get on, but I'd also suggest reducing your hydration to 70% . Have you got a specific reason to be using 80% hydration?
@@CulinaryExploration yes, i think you hit the nail on the head. So many missed bake because i ended up with very sticky dough. For the 80% maybe because my recipe, the flour i use having 14% protein, so all advise were 80% hydration, and the dough was really nice until if over ferment. I only understand the over fermenting bit from a few days ago, i actually thought my starter had turned too acid so i restarted a new one. I am trying a new batch tonight, it looks ok, and i used a cooler area and put ice packs around the vessel holding the dough, and will be proofing in the fridge over night to bake tomorrow... to late now
Thanks for replying...
i will also start a full new one tomorrow with 70% hydration to see how it turns out. I was worried about oven spring, hence keeping the 80% but will try 70 very soon
@@bernardcollin7033 It may be that 80% is right for you. But if I was having problems I'd knock the hydration back a bit to experiment.
Don't change too many things at once otherwise you'll struggle to know what's making the difference.
Don't pack the ice blocks too tight to the container with the dough. See if you can shoot for around 20-25c in the cool box.
Keep me posted :)
@@CulinaryExploration Hello Philip (sorry for the previous french spelling...), here is a short update.
i have been trying to vary the water content of my mix and i am now down to 65% and it is still unmanageable. It sticks incredibly to the table, even if the stretch shows a nice elasticity. I added 4 series of stretch and fold to the recipe and after that it was getting better but still not acceptable. I have done some research and found out that i am using German flour 1050 but it is made of soft wheat, instead of normal flour for bread which is from hard wheat. From what i read, the level of protein is appropriate but it is not the same as it is made from different berries... so i have to lower to 60% and see what happens. I am worry about bread texture... but we'll see. I will report here.
I have an old wooden mill like i can see in the background of your kitchen and will try to locate hard wheat berries and mill my own flour... in the last experiment, my bread are now looking a bit better but I am still missing the oven spring, and it is still way too sticky... I don't have much time in the week so will be next weekend when i can try again
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How about dried sourdough? Do you now any recipes?
Hi Alina, I recently posted a video on dehydrating sourdough starter. Hope it helps :) ruclips.net/video/q_fXna2GQug/видео.html
So you use 375g flour, 247g water & 128g starter … that is 66% hydration and a whopping 34% starter! Most other sourdough videos use 70-80% hydration and 10-20% starter. I like that your starter is 1:1:1, makes it easier to control hydration. My last bake was 70% water & 20% starter but starter was 1:5:5. Dough was VERY STICKY. I finally had to add flour or it was unworkable. I’m going to try your proportions next. Still looking for the perfect spring loaf! 😊
Hi there, it's 70% hydration, don't forget to include the water and flour from your starter in the hydration calculations :)
What about an advanced sourdough recipe??? With all necessary steps to build a nice gluten web on the inside. Is that video coming anytime soon? :)
I tried to put 25% by weight of starter , but it tastes too sour..
de a receita
My sourdough is sticky and secondly can’t get an ear and oven spring., very annoying. Please advise. Thanks
Hi there, both could be down to the choice of flour / hydration, or the proofing. It's difficult to advise without seeing your process. This video covers the most common questions and should help you choose the right flour to avoid a sticky dough and understand the fermentation process.
@@CulinaryExploration Hi ! I have discovered that getting a nice ear and oven spring also relates to the temperature. If it's too high or too low it doesn't open as beautifully. Stick to the instructions in the video and lower the temperature to 220ºC after the first 10 minutes while you still have the lid on. Thank you for all the tips.