Hi John, thank you for sharing this recipe. May I know what is the oven temperature throughout the bake and how long do you bake it for after taking off the cover of the Dutch oven? Thank you so much
Hi John,Tks for the tutorial. I needed this receipe because I have failed many times. Just wanted to ask if you have a tutorial for Sid fried chinese breadsticks.tks again
Beautiful! like a magic! I wish I could bake like this just a little bit. In between thinking of giving up baking the SD as mine always turns out terrible but when I see your VDOs, they make me feel like I want to stay tuned. Thanks very much🙏🙏🙏🙏😊
@@yowbermuda This is very helpful,although it might take a long time for me to bake to getting close to a little perfection. I have never seen an SD ear in my oven in my life hahaha but will try.🙏🙏😊😊🥰
I normally bake 2x a week, so after every bake I feed 1:1:1 at 30g ratio then keep back into fridge. The morning I want to bake I take it out from fridge let it rise to peak and use. My fridge temperature is around 1-2C
Hi John, thanks for sharing this amazing recipe. For our hot and humid climate Malaysia and Singapore alike, how long is your bulk fermentation usually assuming temperature to be about 28-30 deg? Do you usually do preshaping when dough rises 1.5x? Thanks
For my experience with room temperature 29-31C starter Percentage VS BF time as follow, 20% - 4-4.5H, 15% 5-5.5H, 12% 6-6.5H. I don’t preshape, I just shape it when aliquot rises at 1.5x
@@yowbermuda Sorry that I am confused. You mentioned 12%starter, bulk fermentation about 6-6.5hrs, but your video bulk fermentation about 4hrs 40mins? May I confirm that if the aliquot did not raise 1.5x, I should continue to proof in room temperature before sharing?
@@chongshukhui294 hi Hui, noting changes for hydration it still 100% for your starter. Only changes is you fermentation time for your starter. 1:2:2 needs long time to peak compared to 1:1:1
Hi john, greeting from Thailand. I found your vdo so useful especially for making SD bread in this tropical climate region. 😂 May i ask if i can mix the ingredients all at once? What would be the effects to my dough for doing so? P.s. your hands arent that fat lah 😁
Oh wow, I’ve watched plenty of sourdough video but this is by far the prettiest. You deserve thousands of views, nice easy directions. Thank you
Hello John, thank you so much for sharing the awesome video! Love the beautiful scoring! Will try out this recipe in my next sd bake for sure
My pleasure!
Hi! John, thanks for a tip for scoring, I will try on my next sourdough. I always confused why my sd no ear 555.
Welcome. Good luck for you next bake!
Hi John, thank you for sharing this recipe. May I know what is the oven temperature throughout the bake and how long do you bake it for after taking off the cover of the Dutch oven? Thank you so much
250C for 20mins cover in DO, 210C for 20mins open bake
Hi, may I know whether I can leave it in the fridge for overnight fermentation up to 18hrs @4c?
Yes you can
@@yowbermuda Thanks. Have a good day.
Hi, john. Can we use 100% wholemeal flour? Do we need to increase the hydration? Thanks.
Not recommended if you want open crumb. 100% Wholemeal you have have a rather dense loaf.
@@yowbermuda thank you
Hi John,Tks for the tutorial. I needed this receipe because I have failed many times. Just wanted to ask if you have a tutorial for Sid fried chinese breadsticks.tks again
Hi John, the lamination step is not much necessary, I can skip it?
Yes can skipped
Beautiful! like a magic! I wish I could bake like this just a little bit. In between thinking of giving up baking the SD as mine always turns out terrible but when I see your VDOs, they make me feel like I want to stay tuned. Thanks very much🙏🙏🙏🙏😊
Wow what a compliments 🥰 my recipe are mostly suitable for our hot and humid climates. Hope can help you
@@yowbermuda This is very helpful,although it might take a long time for me to bake to getting close to a little perfection. I have never seen an SD ear in my oven in my life hahaha but will try.🙏🙏😊😊🥰
Perfection! 👏👏 May I know which (brand) bread flour did you use? Thank you!
For this bake I use Pan Siyokunin Japanese Artisan flour and Torigoe French 50/50
@@yowbermuda can use all 300gm BRM Artisan bread flour for this recipe?
Hi John:
How u feed the starter
Is it 1:1:1 and how many time before using
Normally I feed 2 times before using
I normally bake 2x a week, so after every bake I feed 1:1:1 at 30g ratio then keep back into fridge. The morning I want to bake I take it out from fridge let it rise to peak and use. My fridge temperature is around 1-2C
@@yowbermuda thank you much
More question John:
For put olive oil just flavor or concern the open crumb?
Thank you
你好，可以问下你的bulk fermentation 是在5小时内吗？ 就放在室温发酵，不用维持面团温度在26-27之间对吧！
嗯，是的。我的室温是30C左右
最好的方法就是拿一个小罐放一点面团在里边。观察发酵的过程，如果发酵到1.5倍就可以整形了。
Hi John, thanks for sharing this amazing recipe. For our hot and humid climate Malaysia and Singapore alike, how long is your bulk fermentation usually assuming temperature to be about 28-30 deg? Do you usually do preshaping when dough rises 1.5x? Thanks
For my experience with room temperature 29-31C starter Percentage VS BF time as follow, 20% - 4-4.5H, 15% 5-5.5H, 12% 6-6.5H. I don’t preshape, I just shape it when aliquot rises at 1.5x
Thank you! Appreciate lots!
@@yowbermuda Sorry that I am confused. You mentioned 12%starter, bulk fermentation about 6-6.5hrs, but your video bulk fermentation about 4hrs 40mins? May I confirm that if the aliquot did not raise 1.5x, I should continue to proof in room temperature before sharing?
I would like to make this into a seeded loaf. Will it be alright if I increased seeds ? How much can seeds be increased by?
Hi John, may I know what flour you use to dust your dough when you do the scouring. Do you use bread flour or rice flour ?
你好，请问全程都在室温 (28 - 30度) 操作吗？
需要控制面团的温度吗？
你好，如果您可以控制温度在30C是是最理想
@@yowbermuda 你好，我通常把面团丢进 cooler box，有时温度难控制(忘记检查)，不是太高就是太低🤣，看到你的方法，真是适合懒惰的我，我就在室内完成它就行吧，真是太好了。。。谢谢你
May I know what brand razor blade u use? TQVM
So the first bake with the cover on is 20 minutes right?
Yes I do have it in my video with how to perform 7mins cut and temperature and time. Check it out 😀
@@yowbermuda thank you 😊
My goodness! This is a perfect bake!
Thank you!
Lovely! Thanks for this video.
Great video… I’m going to try it
Awesome 👏🏻 thanks
Welcome 🤗
Is Torigoe and T65 flour the same? I am thinking of using T65 in place of Torigoe for this recipe.
T65 is lower protein can be use too but better to reduce hydration
Beautiful color
Thank you. I’m using purple sweet potato powder
Applause!!!
Thanksssss
Hi John, what flour do you use during shaping and scoring ?
I use all purpose flour for shaping then for scoring I use 50/50 AP/Rice
@@yowbermuda thank you!
John， 您好。
请问影片里面，在加了TORIGOE FRANCE FLOUR 之后还加了两样粉，是什么呢？
谢谢 ❤
你好， 我是加了 Pan Siyokunin和Torigoe French 50/50
@@yowbermuda can I use all PS as I don't hv Torigoe on hand?
@@janicey3450 yes of course!
@@yowbermuda thanks John ❤🎈🎉
你好，请问这个食谱可以增加水量吗？
嗯，可以呀！
Hi John! What is the app u used to count the baker’s percentage? Thank you!
It’s call ‘RISE’ you can search in App Store
John Liew ‘Fathands’ thank you! May i know how is hydration affected if i feed my starter at 1:2:2?
@@chongshukhui294 hi Hui, noting changes for hydration it still 100% for your starter. Only changes is you fermentation time for your starter. 1:2:2 needs long time to peak compared to 1:1:1
Owh thank you! All this while i thought this will affect the total percentage when i bAke the sourdough. Thank you so much!
Hi john, greeting from Thailand. I found your vdo so useful especially for making SD bread in this tropical climate region. 😂
May i ask if i can mix the ingredients all at once? What would be the effects to my dough for doing so?
P.s. your hands arent that fat lah 😁