Professional Baker Teaches 100% Whole Wheat Sourdough
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- Опубликовано: 27 апр 2020
- Only 3 ingredients to make this fantastic bread. Learn how simplicity is best!
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It would be wonderful if you'd show the crumb! The bread looks fantastic. Wonderful video, thank you!
Thank you so much for your patience to explain every detail of the process. You are so good on teaching. I hope You make more videos
Thank you for sharing a whole wheat sourdough. I've been looking for this procedure. Great job!
Love watching you work with the dough, and your relaxed voice and explanations are great. Thank you!
Incredible. Thank you so much for this!!!
I really appreciate your videos. Thank you very much!
Your videos are so helpful, thank you!
Thank you 🙏🏾 so much. That was valuable lesson.
It was excellent presentation.
I love all your videos and have been inspired to up my bread making game. I have incorporated the equipment and techniques. I appreciate all the details. I do always wish I could see the crumb. Its always a great moment. Thank you for this series; my bread making has improved a lot. I'm really enjoying the results and success so much.
Glad to hear of your success. Yes, in future videos I will cut the crumb.
Great tutorial. Your calm demeanor and treatment of the dough is refreshing to watch. Just subscribed to your channel!
Cool, wishing you many successes in baking.
I'm learning a lot from your videos. Thanks for going into the details. I'll try this one soon; I'm still refining my multigrain sandwich (pan) bread. I found an easy way to acquire a nice grain mix is to purchase a multigrain hot cereal mix like BRM 6-Grain Organic, which are pretty tasty as-is.
thank you for your explicit detailed video I am going to try this whole wheat look brilliant and the dough looks quite easily handled
You are so welcome!
Let me know how it goes.
@@kingdombread-tampa2932 they have gone brilliant and today I have made the semolina sough dough and that's amazing
Thank you for the tutorial. I was wondering how much rise did the dough have during bulk fermentation?
Great job!
Cool, thanks!
Is it best to bake bread with a non fan assisted oven or is fan assisted Ok. Love your videos, very professionally made, subscribed. Thanks
Nice video man. I u
Throw in warm water when stwaming. Is there any benefit in using water in frozen form?
Hello! Love the videos. Will there be new videos coming?
It looks super! Is this a spring wheat? It would have been really interesting to have observed the crumb, after cutting.
No, winter wheat.
I love sourdough bread!
always enjoy your videos thank you. you did not mention the temperature of the oven for baking please do so!
475 F / 30+ minutes
You look super cool and very confident in your sourdough making. How long have you been making sourdough bread?
Question, the way you make steam in the oven is so uncomplicated. How long did you heat up your oven before baking and do you need to get the oven heated up in between baking the two loaves?
The oven should heat up for at least 2 hours to have the heat fully penetrate the stones, and yes it is preferable to allow some time to let the stones reheat to maximum temperature between bakes (~30 min.).
Nice tutorial, thank you. I used to put the dough after final shape in the fridge and bake it the other morning. What is your opinion about this step?
Retarding dough's like that is common and beneficial for a more sour flavor, but with a whole wheat bread, the sour flavor may become overwhelming.
@@kingdombread-tampa2932 thanks so much for your Informationen. Thumb up, great tutorial.
Hi Great video good presenting skills , as septuagenarian over in the UK who has never made bread let alone cook, the video has been very educational. Making good sourdough bread is my second COVID19 lock down project.
Its been very successful~the video helps me understand the science behind the process. However, I have found the dough very sticky~too sticky so now add an extra 50 grams of flour which does the trick. I'm sure that this is likely down to differences in the flour, I'm using 'strong brown flour' So next next time I'll try Strong Wholemeal Bread Flour.
I've supplemented my learning by also studying the video: Sourdough Bread: A Beginner's Guide | The Clever Carrot.
Will be watching all your videos!
Thanks for the support, enjoy the breads.
I have found I can make a proofing box out of my oven for bulk fermentation by boiling 3-4 qts water in a covered sauce pan and putting that in with the dough. Oven temp is 86 F . This cuts the bulk time in about half. Is there any down side to doing this, particularly with sourdough?
Time and temperature are the 2 main factors the baker can control to regulate consistency. Time generally equals flavor, so do not rush any dough. Some pan breads proof well at 85F, yeasted doughs proof well at 75F, Sourdoughs, depending on your flavor profile, but generally are consistent at 77 F. When raising the proofing temperature, more alcohol production occurs, at cooler temperatures, more acid production occurs.
Thank you, I just bought a grain mill and am excited to try this.
I am wondering why is it that I never see 100% whole wheat baguettes? I was under the impression that it was just a different shape, but I'm thinking maybe there is something else I don't understand.
Also, would the process be the same if only making one serving for one person? Just instead of dividing and preshaping, only preshape instead?
You are correct, baguette is a shape, but that shape does not lend itself to a 100% whole wheat dough. The crumb more dense, and the crumb to crust ratio is less desirable than lighter doughs.
The process would be the same if you are scaling down the amount, but the bulk fermentation performs better with a larger amount of dough. Remember that bread freezes very well, so making more is not an issue.
Good luck with the breads!
@@kingdombread-tampa2932 I see, thank you very much!
Beautiful bread. Would Poolish work with this?
A poolish can be used, but the flavor and texture will change. Also, consider that the fermentation rate will change.
Did you add the starter before the autolyse? I couldn't tell in the video?
I did.
Though, when using commercial, I would hold the yeast until after the autolyse.
Greetings. I am wondering how you can tell when the dough is fermented properly?
Generally by it's volume, more than double in size is a good indicator, depending on the type of dough.
Is the oven on convection setting or regular bake @ 450-475?
I don't think it is a convection oven. Seems regular.
Did you close down the kingdombread website, because it won't load up for me.
Jim, it should be up, I just went to it.
Let me know if how it goes, as well as your successes in baking.
Please show us the crumb in your videos
How comes ur not adding salt??? And salt percentages
try to do Finland typ ry bread
Yes, good idea, I used to make what we called a Finnish Rye for the people at Nokia back when they were big in the US, as shown to me by the Finnish wives.
For wholewheat, 72% hydration is far too low and an autolyse of 20 minutes is far too short. The fibers in the pericarp can absorb more water than the starches and protein but this takes a very long time. The hydration should be in the range of 95-100% and the dough should then rest for 10-12 hours for the fibers to absorb the water.
What's the temp
Desired dough temp is 75 F, oven temp ranges from 450 F - 475 F, depending on you oven and baking stones
sound is really bad
You didn’t cut it open or taste it !