Amazing video! I've been baking sourdough for many years and I've never seen some of these techniques, especially the building of two separate levains based on grain characteristics. I can't wait to try this out, as my full grain breads are never nearly as open or beautiful as what you've managed here. Thank you for sharing your knowledge.
This recipe went wrong for me - the wholemeal I used (tesco strong) turned out not to be strong despite 14% protein, and failed the windowpane test. This meant that after lamination, it didn't hold its shape well and I had to do many more coil folds. This meant that the two layers became too mixed and the high hydration in the wholewheat layer mixed with white to make the whole dough overall too wet. Therefore, although Kristen mentions that this method could be used with Rye or Buckwheat, I think the same thing would happen and it wouldn't work well. As a work around, I would next time combine the two layers after they have been in bulk fermentation for a while and only combine them during the last coil fold.
I can not thank you enough from the bottom of my heart. I have been struggling for the past two months to make my starter into bread. Watched your video once and it taught me everything I needed to know. Thank you so much!!!!!
Hi Kristen, thank you for this lovely video. Quick question, what’s the reason for using a 1:10:10 ratio for the last feeding of the starter, but a 1:1:1 to build the levain? Is it just about timing?
I’m not an expert, but I believe she did a 1:10:10 to ensure the starter had enough food for the night and for there to be enough starter for the recipe and enough left over for future recipes.
I’m smitten with your purple sweet potato bread I’ve drooled over on Instagram. I harvested tons of purple sweet potatoes from our garden earlier this fall. I’d love if you did a tutorial on this bread. I could send you some of our organically grown sweeties from Texas if you’d like as incentive 😏😁
Wow. I love the science behind all of this. I am going to watch this a few times. Awed I video! Thank you:) I don't do half of these things and my bread is good, lol, I want to try your methods! Thank you:)
Kristen, yet another stellar video - the value of your contribution to the levain community cannot be overstated. much appreciation, and looking forward to the next.....
I have watched this video so many times. Haven't yet gotten to making a bread with your recipe, since I am scared. But your video on making sourdough starter really helped me with troubleshooting one that I got as a gift :)
My dough continues to tear, it does not get silky and smooth like yours. I live on the Texas coast with temps 95+ and humidity 50%+. Should I adjust water/flour ratio? I use 3% protein flour.
Your baking is incredible, thankyou so much for sharing this. One question: When using a mix of whole wheat flour and bread flour, my dough always seem to suddenly lose strength after a few rounds of folds. Almost as if it has become overkneeded, which clearly can't be the case. It's impossible to find good quality whole wheat flour in the UK which hasn't been stoneground. I feel that this issue might be something to do with the large pieces of bran in stoneground whole wheat flour. Do you have any idea what this might be and how I could remedy this? Thanks!
With the long process and fermentation my sourdough bread turned out super sour. Would u be able to advise how to prevent it? Is it the starter problem? Are yours sour too? Really hope u can advise.Tks.
Whenever my bread turned out super sour it was b/c I used my levain too late - it peaked, then fell a bit, then I added it to the mix. So I try to time it to just at peak. Same with my starter when I build the levain. Not sure if this will help you but it definitely helps me.
woman you are crazy! I can't believe how you handle that HIGH amound of hydration.. like WOW! My dough would have been slacking all over the place with that amount of hydration!
I currently on laminating stage right now. But seems my dough lil bit off :( It looked okay until salt incorporating stage. But when you transfer your dough to the counter, it seems has some strength and quite firm. But mine was not that firm and lil sticky to the counter (i already wet the counter) And bit hard to handle. Hoping everything will be alright :( maybe i have to add 1 extra fold later Is it because i wet my hand to much when i add levain and salt?
I followed along every step of the way, pausing the video and re-watching every step as I went. The autolyse looked the same. The dough was the same when I shaped before putting in the fridge. Still, when it was time to put the dough into the oven, it wouldn't hold shape. At all. No clue what I'm doing wrong. :(
Can I bake on the same day? 🥺 I feel like my dough gets wrong in the fridge untill the other day, I put a beautiful tight dough there and get out a liquid sticky mass... Why?? 😣
My starter is a 100% rye flour starter. Should I treat this differently than your starter with regards to your recipes in terms of timings and feeding or should I just follow this recipe exactly the same as you do it? Also I’m in the UK and cannot get the different flours that you use. Can I just use any wholewheat and white bread flour and follow your recipe accordingly?
I really don't know if all the steps you have in your baking matters. Would be interesting if you did a comparison as it validates all that time and specs to make a simple bread recipe...Its just discouraged somebody out there from baking bread
This young lady has an astonishing understanding of natural leaven...how to create it, utilize it, maintain it, and produce consistently superb results in your bread baking. It does not hurt that she has the most lovely voice and clear, succint presentation either. Do yourself a favor and watch her RUclips vids and Instagram posts...they are pure gold! Thank you Kristen for this new and exciting tutorial!💗💗💗💗👍👍👍👍
I love these videos Kristen, they're AWESOME I recently started my own channel and I'm making sourdough in upcoming episodes as well along with some other breads, I never learned this method with sourdough and it's quite interesting as this is the same process I use for ciabbatta Ive been trying these techniques with some of my own recipes Thanks for the information 😁
Oh, how I love authentic sd bread. Oh, how I wish one doesn't have to dedicate all weekend and 5 timers and half a kitchen to specialized equipment to do it. +Sigh+ still supporting my local bakery😳
Great video! What is the benefit of transitioning your starter to something that mirrors the flour mix of the loaf? Can you use just your regular starter?
Can u make a video on a 100% whole wheat sourdough? It would be very helpful since a complete whole grain sourdough would be extreme healthy. Also can u make a video on how to bake sour dough on the stovetop? I tried it at home and though it rised a bit, it was mushy.
@@FullProofBaking I follow a similiar method from the video down below, where I take a large pot and fill it up with salt(Sand is also okay). Set the flame to medium and cover it and let it heat for 10 mins. After that, I put on something to make sure the bread doesn't touch the surface of the pot. Then I keep an aluminium tray and over that the bread. I lower the heat to medium low depending on the condition and cover it again but this time, put a weight over the lid(Like a heavy stone, to mimic a pressure cooker). After about 1 hour or less, I take it out and microwave for 4-5mins just to make sure everything is perfectly cooked. I haven't yet mastered this. Whether the bread turns out soft and chewy, or it turns out hard.. I am yet to find the perfect balance of timing & heat. I use the stove because my oven is mainly a microwave oven, though there are grills on the bottom and the top like a conventional oven, it doesn't heat properly, leaving the inside uncooked. That's why I have to resort to the stovetop as my baking option. ruclips.net/video/QEd682FwzMo/видео.html
@@mdadilahnaf1961 Fascinating! I've never heard of this before - it is truly inspirational to hear how it's done. I wish you luck getting the method to become more reliable, as I am sure it will over time. Good luck to you, and happy baking!
@@FullProofBaking btw, My starter has a lot more hydration than yours. When I tried the Autolysis method and added the starter, it became very wet and had to add lots of flour again. Can u tell me what should I do in this case? Also any way to estimate the hydration of the starter?(I don't really remember how much flour and water I added initially and follow ups)
Holy crap that was helpful. Tried listening to this whilst working and I had to stop what I was doing and gave you 100% of my hydration, I mean attention 😉. Keep up the great work, you're amazing! Thank you
I made two batches of this recipe last Saturday, four breads in all. But I chose to hydrate doughs at 87% and 77% brown and white flours. For the 1st batch I followed this recipe to get two breads (so I had to divided my dough) The 2nd batch, I added a little more flour/water/salt in proportion and used 38% of levain. Only one dough (of my 2nd batch pass the night in the fridge at 38 degree) the tree others dough meet the fridge at 45 degrees and were baked just before midnight. I gived the last one, which was baked Sunday in the morning - and received congratulations since three days now :) like if the bread get better and better each day since it left the oven. Thanks Kristen, you are a good teacher and your PDF is very helpful. ;-) P.S. I added grounded flaxseed in lamination step. PPS. My sourdough was born in December last year and is refreshed with three organic flours: Spelt, Rye, Whole Wheat.
I got all three of your PDFs. That are awesome. But bakers/chefs usually advice degassing. The theory is degassing will activate the yeast again. How do I reconcile it? Thx.
Hi, Can I just make final proof few hours in a warm kitchen counter instead of overnight in the fridge? I would like an open crumb without sourness for my 50% whole wheat sourdough bread. I read that degas sourdough by stretching may increase its sourness, so wondering which method is more effective to develop gluten for open crumb of 50% Whole Wheat sourdough bread? For the starter less acidic, should I feed it only with all purpose flour/ bread flour, no whole wheat at all? How long should be bulk fermentation for a warm kitchen at 28 C degree? Looking forward to your advice
Hi there! Thanks so much for this recipe! I'd like to upscale the amounts next time, are these the correct baker's percentages? 300g flour, 20% starter, 100% hydration for the whole wheat, 86% for the bread flour? 😊
Hei do you have a supplemental Transcript for weak flour, I bought this transcript but I see the flour has really high protein content, something that is not easy for me to find around here, Mostly I find 11 % protein.
I used wholemeal breadflour (Manitoba wheat) bit it wasn't possible to make a windowpane. This kind of flour also is more flaky than regular flour. Maybe I should use wholegrain.
Very informative and extensive. A question...in a commercial bakery like my wife's nephews in the Loire Valley in France I can't believe they mix the levain and flour by hand as it would take too long. That being said there bread is excellent. So question is does it make a difference whether you mix by machine or by hand?
Hey, I just wanted to thank you for making this extremely clear and methodical video. I've been on the sourdough kick for a couple of months now, and while getting fairly good results, have been struggling a bit to get that really good open crumb, nice texture, and solid oven spring. I used my own recipe but followed your process here to the letter, and it yielded me the BEST loaf I've made yet. By far. I'm so excited. Thank you so much!!!
Great bread. I bake my breads to a very dark crust. Not black but almost. I found a very carmalized crust in combination with a soft and chewy crumb irrestistable!
Thank you Kristen for such thorough instruction- I wish my sourdough bread would get such an amazing rise as look so beautifully bunny shaped. Mine are usually flatter but taste great. So I give it a try by your instructions and see if a bunny comes out of the DO. I do not use oval banneton but a round one, hope that will not prevent a bunny formation. Please let me know. Thank you 😍
Thanks for the great information! When you shape and put the dough in the banneton do you then put it straight in the fridge or do you leave it out a while to proof before putting it in the fridge for the dough retard overnight? Thank you
How is it possible to laminate a let say a 8pound dough(small commercial scale)? It will barely fit the table? Can i divide the dough then laminate then combine the divided doughs for coil fold? Rather than doing coil fold of each oieces of dough
Hi Kristen. Thanks for the tutorial. Have you tried adding nuts and seeds? I can't figure out the proportions. Also would it be better to add it at the last fold or right from start?
Great video! One question though, after final shaping and putting in bread basket, do you put it in the fridge and do all the proofing there, or do you proof at room temperature, and if so, how long before putting in the refrigerator overnight? I've seen some people proof at room temperature for 4-5 hours, then putting in the fridge, but I wonder if going into the refrigerator after final shaping would make the bread more dense as my bread doesn't rise much in the fridge in a compartment that is set at 37F.
Hi, I thought I share my experience since no one respond to you. I follow this video. After folding 45min for 3 to 4 times, and after the last fold, the dough has been proofing for about 5 hrs. At this point, it is been proofing enough at the temperature around 70 F to 75 F. I do the last folds, put it in the basket and put it in the fridge overnight or I leave it in the fridge for up to 3 days. Make sure it's not over proofing in the fridge. Next morning or whenever next day take out of the fridge and bake. Colder dough is better, you get the beautiful spring in the oven. I hope this helps. Good luck!
I'm just now getting you other sourdough recipe to come out consistent. I still, for the life of me, cannot get the oven spring you achieve. Ive basically narrowed it down to my electric oven. I cannot seem to get the steam correct. I've tried your roaster lid,lava rock method, and a Dutch oven. I seem to get better results just using a baking stone and 1 cup of warm water in a roaster tray. I still don't get the rise like you do, but it's not bad either.
If I could bake as well as this, would have to make do with the chubby life. The amount of bread I would eat, no way I'd be able to burn more calories than I consume 😂
If you make a 2 loaf dough, do you pre-shape into 2 separate squares, or do you shape an extended rectangle and cut it in half before putting them in the proofing baskets?
Please - can you tell me - which oven mode i need to use? it would be cool if you can give me a link with picture of icon of oven mode)) i have really strange oven
Finally, a good crumb with 50% whole wheat, thank you ! A minor problem I can totally live with, but I get some subtle marbling of the crumb, due to incomplete mixing of the whole wheat and white. I use all red for the whole wheat. I just ordered some white whole wheat but it will take a while to arrive. Do you have any other suggestions or comments about this? Thanks again.
I'm trying this tomorrow! Thanks so much for all your attention to detail and elaboration! I dont' have the fancy baker and my dutch oven is concerningly so I'm going to try your ice cube and water tray method to bake. I do have a pizza stone so I'm wondering how that might help or change things.
For sure! It's a grain I often incorporate into my loaves. Please have a look over at my Instagram page... Here's some breads I've recently made using this same technique: instagram.com/p/B2ouUgLJPSp/ instagram.com/p/B3KMfnvJNq0/
Wow Kirstin. I enjoyed this video. Thank you. I like the process flow charts and the clear videos. Looking forward to try this out. Just got to revive my starter now.
Hello Kristen...another awesome 101! Beautifully done... Just purchased the roaster, lava setup when the challenger came out...do you prefer the Challenger method to your roaster, lava method? Do you add ice to the challenger and still spritz the loaf?
Thanks for such sweet feedback! I prefer the Challenger pan - I use it pretty much exclusively these days :) I do not add ice to the pan... though I hear some bakers do this and it wouldn't hurt to try it out :)
Oh, the bread goddess is back!!!!! *-* let's learn :)
Amazing video! I've been baking sourdough for many years and I've never seen some of these techniques, especially the building of two separate levains based on grain characteristics. I can't wait to try this out, as my full grain breads are never nearly as open or beautiful as what you've managed here. Thank you for sharing your knowledge.
Please a 100% whole wheat sourdough 🙏🏼💖💖
100% whole wheat very not trivial to make only with sourdough.
Elly's Everyday channel has a good one.
This recipe went wrong for me - the wholemeal I used (tesco strong) turned out not to be strong despite 14% protein, and failed the windowpane test. This meant that after lamination, it didn't hold its shape well and I had to do many more coil folds. This meant that the two layers became too mixed and the high hydration in the wholewheat layer mixed with white to make the whole dough overall too wet. Therefore, although Kristen mentions that this method could be used with Rye or Buckwheat, I think the same thing would happen and it wouldn't work well. As a work around, I would next time combine the two layers after they have been in bulk fermentation for a while and only combine them during the last coil fold.
without Kirstin I wouldn't have my sourdough starter.I owe it all to her,she's the best..Thank you so much.
Haha, I'm thrilled your starter worked out! 💗👍
I can not thank you enough from the bottom of my heart. I have been struggling for the past two months to make my starter into bread. Watched your video once and it taught me everything I needed to know. Thank you so much!!!!!
A talented educator. Such a lucid step by step road map to follow. A lot of thought went into that production.
Sm1 who is taking so much pain to bring in flowcharts n all, definitely deserves a 👍
Hi Kristen, thank you for this lovely video. Quick question, what’s the reason for using a 1:10:10 ratio for the last feeding of the starter, but a 1:1:1 to build the levain? Is it just about timing?
I’m not an expert, but I believe she did a 1:10:10 to ensure the starter had enough food for the night and for there to be enough starter for the recipe and enough left over for future recipes.
I’m smitten with your purple sweet potato bread I’ve drooled over on Instagram. I harvested tons of purple sweet potatoes from our garden earlier this fall. I’d love if you did a tutorial on this bread. I could send you some of our organically grown sweeties from Texas if you’d like as incentive 😏😁
your math when talking about the levain is difficult to follow... nice loaves!
Wow. I love the science behind all of this. I am going to watch this a few times. Awed I video! Thank you:)
I don't do half of these things and my bread is good, lol, I want to try your methods! Thank you:)
Kristen, yet another stellar video - the value of your contribution to the levain community cannot be overstated. much appreciation, and looking forward to the next.....
Very kind - Thank you for your feedback. Very much appreciated :)
WOW. This is next level. Genius.
All the way through I was skeptical, loose slack dough!!!
Baked and WOW great bread, next time reduce the water on bread flour Auto !!!!
Hi ! After the autolyse, my flour never pass the window pane test... Should i get to longer the autolyse ?
I have watched this video so many times. Haven't yet gotten to making a bread with your recipe, since I am scared. But your video on making sourdough starter really helped me with troubleshooting one that I got as a gift :)
You are the BEST
My dough continues to tear, it does not get silky and smooth like yours. I live on the Texas coast with temps 95+ and humidity 50%+. Should I adjust water/flour ratio? I use 3% protein flour.
Your baking is incredible, thankyou so much for sharing this. One question: When using a mix of whole wheat flour and bread flour, my dough always seem to suddenly lose strength after a few rounds of folds. Almost as if it has become overkneeded, which clearly can't be the case. It's impossible to find good quality whole wheat flour in the UK which hasn't been stoneground. I feel that this issue might be something to do with the large pieces of bran in stoneground whole wheat flour. Do you have any idea what this might be and how I could remedy this? Thanks!
With the long process and fermentation my sourdough bread turned out super sour. Would u be able to advise how to prevent it? Is it the starter problem? Are yours sour too? Really hope u can advise.Tks.
Whenever my bread turned out super sour it was b/c I used my levain too late - it peaked, then fell a bit, then I added it to the mix. So I try to time it to just at peak. Same with my starter when I build the levain. Not sure if this will help you but it definitely helps me.
woman you are crazy! I can't believe how you handle that HIGH amound of hydration.. like WOW! My dough would have been slacking all over the place with that amount of hydration!
I currently on laminating stage right now. But seems my dough lil bit off :(
It looked okay until salt incorporating stage. But when you transfer your dough to the counter, it seems has some strength and quite firm. But mine was not that firm and lil sticky to the counter (i already wet the counter) And bit hard to handle. Hoping everything will be alright :( maybe i have to add 1 extra fold later
Is it because i wet my hand to much when i add levain and salt?
I followed along every step of the way, pausing the video and re-watching every step as I went. The autolyse looked the same. The dough was the same when I shaped before putting in the fridge. Still, when it was time to put the dough into the oven, it wouldn't hold shape. At all. No clue what I'm doing wrong. :(
Can I bake on the same day? 🥺 I feel like my dough gets wrong in the fridge untill the other day, I put a beautiful tight dough there and get out a liquid sticky mass... Why?? 😣
My starter is a 100% rye flour starter. Should I treat this differently than your starter with regards to your recipes in terms of timings and feeding or should I just follow this recipe exactly the same as you do it? Also I’m in the UK and cannot get the different flours that you use. Can I just use any wholewheat and white bread flour and follow your recipe accordingly?
Very well explained … at 32 degrees kitchen temperature I am folding at 30 mins interval
I really don't know if all the steps you have in your baking matters. Would be interesting if you did a comparison as it validates all that time and specs to make a simple bread recipe...Its just discouraged somebody out there from baking bread
Your content was very detail and professional, but I’m not sure if I missed it, did u explain the benefit for proofing 2 type of dough separately?
This young lady has an astonishing understanding of natural leaven...how to create it, utilize it, maintain it, and produce consistently superb results in your bread baking. It does not hurt that she has the most lovely voice and clear, succint presentation either. Do yourself a favor and watch her RUclips vids and Instagram posts...they are pure gold! Thank you Kristen for this new and exciting tutorial!💗💗💗💗👍👍👍👍
Thank you Stephen! Really appreciate all your support and this kind feedback! :)
How comes your dough is not sticking to the dish? I literally have to scrape my dough for coil folds...
I love these videos Kristen, they're AWESOME I recently started my own channel and I'm making sourdough in upcoming episodes as well along with some other breads, I never learned this method with sourdough and it's quite interesting as this is the same process I use for ciabbatta Ive been trying these techniques with some of my own recipes
Thanks for the information 😁
Oh, how I love authentic sd bread. Oh, how I wish one doesn't have to dedicate all weekend and 5 timers and half a kitchen to specialized equipment to do it. +Sigh+ still supporting my local bakery😳
Lois jean Schmidt all you need is a scale, mixing bowl and an oven.
Thank you for posting this detailed SD recipe...
Great video! What is the benefit of transitioning your starter to something that mirrors the flour mix of the loaf? Can you use just your regular starter?
Would you please send me the link to buy a challenger Dutch oven pan. Thank you.
If a professional baker would work like this to make a loaf, then the people would not get any bread.
Could you not get the same results by combining the two flours and save a ton of work?
Can u make a video on a 100% whole wheat sourdough? It would be very helpful since a complete whole grain sourdough would be extreme healthy. Also can u make a video on how to bake sour dough on the stovetop? I tried it at home and though it rised a bit, it was mushy.
Working up to 100%. Have plans to try it soon! I have never heard of baking on the stovetop... interesting idea! How do you do this?
@@FullProofBaking I follow a similiar method from the video down below, where I take a large pot and fill it up with salt(Sand is also okay). Set the flame to medium and cover it and let it heat for 10 mins. After that, I put on something to make sure the bread doesn't touch the surface of the pot. Then I keep an aluminium tray and over that the bread. I lower the heat to medium low depending on the condition and cover it again but this time, put a weight over the lid(Like a heavy stone, to mimic a pressure cooker). After about 1 hour or less, I take it out and microwave for 4-5mins just to make sure everything is perfectly cooked. I haven't yet mastered this. Whether the bread turns out soft and chewy, or it turns out hard.. I am yet to find the perfect balance of timing & heat. I use the stove because my oven is mainly a microwave oven, though there are grills on the bottom and the top like a conventional oven, it doesn't heat properly, leaving the inside uncooked. That's why I have to resort to the stovetop as my baking option.
ruclips.net/video/QEd682FwzMo/видео.html
@@mdadilahnaf1961 Fascinating! I've never heard of this before - it is truly inspirational to hear how it's done. I wish you luck getting the method to become more reliable, as I am sure it will over time. Good luck to you, and happy baking!
@@FullProofBaking tnx a lot😁
@@FullProofBaking btw, My starter has a lot more hydration than yours. When I tried the Autolysis method and added the starter, it became very wet and had to add lots of flour again. Can u tell me what should I do in this case? Also any way to estimate the hydration of the starter?(I don't really remember how much flour and water I added initially and follow ups)
My starter is fed bread flour and small amt of rye. Is it really necessary to convert it to a Whole Wheat starter to use this recipe?
Kristen, you continue to amaze me with great recipe and fantastic instruction and content. Keep it up! Thank You!
Is the hole created by coil folding steps or strong levain?
Holy crap that was helpful. Tried listening to this whilst working and I had to stop what I was doing and gave you 100% of my hydration, I mean attention 😉. Keep up the great work, you're amazing! Thank you
Is the recipe posted somewhere? I'm having a hard time finding it.
I think you have to buy the recipe and supplemental materials for $5, otherwise just take notes from the video
I love your hands and voice soooo badly. Would you marry me, please?
Lol - thank you! :)
There is no pre shaping , is it even necessary ... other bakers do pre shape
I made two batches of this recipe last Saturday, four breads in all. But I chose to hydrate doughs at 87% and 77% brown and white flours.
For the 1st batch I followed this recipe to get two breads (so I had to divided my dough)
The 2nd batch, I added a little more flour/water/salt in proportion and used 38% of levain.
Only one dough (of my 2nd batch pass the night in the fridge at 38 degree) the tree others dough meet the fridge at 45 degrees and were baked just before midnight.
I gived the last one, which was baked Sunday in the morning - and received congratulations since three days now :) like if the bread get better and better each day since it left the oven.
Thanks Kristen, you are a good teacher and your PDF is very helpful. ;-)
P.S. I added grounded flaxseed in lamination step.
PPS. My sourdough was born in December last year and is refreshed with three organic flours: Spelt, Rye, Whole Wheat.
I got all three of your PDFs. That are awesome. But bakers/chefs usually advice degassing. The theory is degassing will activate the yeast again. How do I reconcile it? Thx.
Hi, Can I just make final proof few hours in a warm kitchen counter instead of overnight in the fridge? I would like an open crumb without sourness for my 50% whole wheat sourdough bread. I read that degas sourdough by stretching may increase its sourness, so wondering which method is more effective to develop gluten for open crumb of 50% Whole Wheat sourdough bread? For the starter less acidic, should I feed it only with all purpose flour/ bread flour, no whole wheat at all? How long should be bulk fermentation for a warm kitchen at 28 C degree? Looking forward to your advice
Hi there! Thanks so much for this recipe! I'd like to upscale the amounts next time, are these the correct baker's percentages? 300g flour, 20% starter, 100% hydration for the whole wheat, 86% for the bread flour? 😊
Hei do you have a supplemental Transcript for weak flour, I bought this transcript but I see the flour has really high protein content, something that is not easy for me to find around here, Mostly I find 11 % protein.
I used wholemeal breadflour (Manitoba wheat) bit it wasn't possible to make a windowpane. This kind of flour also is more flaky than regular flour. Maybe I should use wholegrain.
different flour have different properties!
Very informative and extensive. A question...in a commercial bakery like my wife's nephews in the Loire Valley in France I can't believe they mix the levain and flour by hand as it would take too long. That being said there bread is excellent. So question is does it make a difference whether you mix by machine or by hand?
Por favor subtítulos en Español
at 3:28 you mix 200 g of wheat flour and later when doing the autolyze 7:12, the amount of WW flour is just 150 g .... where did 50 g go?
Hey, I just wanted to thank you for making this extremely clear and methodical video. I've been on the sourdough kick for a couple of months now, and while getting fairly good results, have been struggling a bit to get that really good open crumb, nice texture, and solid oven spring. I used my own recipe but followed your process here to the letter, and it yielded me the BEST loaf I've made yet. By far. I'm so excited. Thank you so much!!!
Great bread. I bake my breads to a very dark crust. Not black but almost. I found a very carmalized crust in combination with a soft and chewy crumb irrestistable!
Thank you Kristen for such thorough instruction- I wish my sourdough bread would get such an amazing rise as look so beautifully bunny shaped. Mine are usually flatter but taste great. So I give it a try by your instructions and see if a bunny comes out of the DO. I do not use oval banneton but a round one, hope that will not prevent a bunny formation. Please let me know. Thank you 😍
Thanks for the great information! When you shape and put the dough in the banneton do you then put it straight in the fridge or do you leave it out a while to proof before putting it in the fridge for the dough retard overnight? Thank you
How is it possible to laminate a let say a 8pound dough(small commercial scale)? It will barely fit the table?
Can i divide the dough then laminate then combine the divided doughs for coil fold? Rather than doing coil fold of each oieces of dough
Hi Kristen. Thanks for the tutorial. Have you tried adding nuts and seeds? I can't figure out the proportions. Also would it be better to add it at the last fold or right from start?
Great video! One question though, after final shaping and putting in bread basket, do you put it in the fridge and do all the proofing there, or do you proof at room temperature, and if so, how long before putting in the refrigerator overnight? I've seen some people proof at room temperature for 4-5 hours, then putting in the fridge, but I wonder if going into the refrigerator after final shaping would make the bread more dense as my bread doesn't rise much in the fridge in a compartment that is set at 37F.
Hi, I thought I share my experience since no one respond to you. I follow this video. After folding 45min for 3 to 4 times, and after the last fold, the dough has been proofing for about 5 hrs. At this point, it is been proofing enough at the temperature around 70 F to 75 F. I do the last folds, put it in the basket and put it in the fridge overnight or I leave it in the fridge for up to 3 days. Make sure it's not over proofing in the fridge. Next morning or whenever next day take out of the fridge and bake. Colder dough is better, you get the beautiful spring in the oven. I hope this helps. Good luck!
@@KrsitieSimplyBlessed how do I know if my dough overproofes in the fridge? 🥺 I usually get it out as a liquid sticky mass what does this mean??
I'm just now getting you other sourdough recipe to come out consistent. I still, for the life of me, cannot get the oven spring you achieve. Ive basically narrowed it down to my electric oven. I cannot seem to get the steam correct. I've tried your roaster lid,lava rock method, and a Dutch oven. I seem to get better results just using a baking stone and 1 cup of warm water in a roaster tray. I still don't get the rise like you do, but it's not bad either.
Excellent recipe Dear Shradha.🥰
Love your videos! Do you have a recipe of sourdough loaf/ sandwich bread? Thanks.
Foi uma aula. Fantástico, você é muito paciente e didática. Agora, vou tentar reproduzir seus passos... sei que não é fácil como parece.
If I could bake as well as this, would have to make do with the chubby life. The amount of bread I would eat, no way I'd be able to burn more calories than I consume 😂
If you make a 2 loaf dough, do you pre-shape into 2 separate squares, or do you shape an extended rectangle and cut it in half before putting them in the proofing baskets?
What if the whole wheat dough does not get a window pane after 5 hours of autolyse...Should I give it extra time?
My bread never so bubbly.
The pdfs are definitely worth the money - the Notes under each section give you that little bit of knowledge that you may be lacking.
What kind of gloves are those?
Any chance you could do a whole wheat and all purpose flour sourdough? Those are the only flours I can find! Thanks!
Please - can you tell me - which oven mode i need to use? it would be cool if you can give me a link with picture of icon of oven mode)) i have really strange oven
you have the special touch, I didn't know what I am doing wrong :-(
👏👏👏👏👏
Finally, a good crumb with 50% whole wheat, thank you ! A minor problem I can totally live with, but I get some subtle marbling of the crumb, due to incomplete mixing of the whole wheat and white. I use all red for the whole wheat. I just ordered some white whole wheat but it will take a while to arrive. Do you have any other suggestions or comments about this? Thanks again.
Hi what is the best ratio to feed the starter for daily maintaining? Thanks
When can we see videos of 100% wholewheat loaf?
Working on it!! ;)
I find coil folds tough sometimes because it sticks so much. Yours does not seem to. Does that mean I did not autoloyse for long enough?
I started to do this and I found ut that the Whole wheat flour is not really good in absorbing water, so I did have to og Down in amount of water.
Great video, thank you very much! Your bread îs simply amazing😍😍😍
I'm trying this tomorrow! Thanks so much for all your attention to detail and elaboration! I dont' have the fancy baker and my dutch oven is concerningly so I'm going to try your ice cube and water tray method to bake. I do have a pizza stone so I'm wondering how that might help or change things.
Wow what a fantastic video. Thank you so much for sharing
Love love ❤❤
This is absolutely ingenious!!
Ohhhhhh yeah perfect crumb! I’m starting my dough tomorrow using this method! She’s a beaut, Clark!
Amazingly detailed video. Lots of tips there, thank you.
I tried several times to purchase your pdf without success.
Incredible job. Best part was oven spring. I just started sourdough bread breaking. Learnt a lot from this video. Thanks a lot.
Thanks fron Spain
Excellent! Thanks for the many tips.
You are a truly amazing baker thank you Kristen
Have you ever done Einkorn?
For sure! It's a grain I often incorporate into my loaves. Please have a look over at my Instagram page... Here's some breads I've recently made using this same technique:
instagram.com/p/B2ouUgLJPSp/
instagram.com/p/B3KMfnvJNq0/
Is there a recipe?
What would you do if you find your dough is too wet when you get to coil 2-ish?
Wow Kirstin. I enjoyed this video. Thank you. I like the process flow charts and the clear videos. Looking forward to try this out. Just got to revive my starter now.
Hello Kristen...another awesome 101! Beautifully done...
Just purchased the roaster, lava setup when the challenger came out...do you prefer the Challenger method to your roaster, lava method?
Do you add ice to the challenger and still spritz the loaf?
Thanks for such sweet feedback! I prefer the Challenger pan - I use it pretty much exclusively these days :) I do not add ice to the pan... though I hear some bakers do this and it wouldn't hurt to try it out :)
Wonderful. I'm hoping you will do a 100% whole wheat one day.