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.....
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 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!!!!!
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.
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 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 :)
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!!!
Thank you SO MUCH :) !!! You are making GREAT jobb by helping us , I mean showing us - home enthusiastic bakers, how to bake so beautiful and tasty bread for our families!!! I baked my matcha+spelt bread today following this method you are showing here. THIS IS THE FIRST TIME in my baking life :) I got something so beautiful ! Thank you again!
I'm so thrilled to hear this! Thanks for writing in - congrats on such a great bake... I love matcha bread - I've done the swirl technique with it as well and it is lovely, so delicious! Happy baking from my kitchen to yours :)
Thanks for this video!! I have been using this video for cinnamon raisin, garlic, caraway seeds, almonds and seeds, and just plain, sourdough bread. Your recipe is perfect and amazing formula. Every time, perfect results!! 🙏
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
This is the best, most complete instructional video i have ever seen. I watch each of your videos multiple times before I will attempt the recipe I love the higher hydration levels. One question...what is the surface of your counter made of...it looks great for working the steps of the dough. Thanks again💜
Thank you for this kind feedback :) My countertops are quartz / Caesarstone. Really love the material! I've also worked on a wood bench top and that has been really nice as well.
Incredibly complete and concise teaching method with results to back it up! As usual you leave no room for confusion! But… I can’t find your favorite sized banneton anywhere😢. No “biggie” but I always like to emulate the “Masters” when I can. Best, Kogaku
Thank you for the kind feedback. Here is the exact banneton I purchased: www.luckyclovertrading.com/artisan-collection-oblong-proofing-basket-narrow-p-5196.html
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.
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:)
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.
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?
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 😁
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.
These videos are just.. tremendous. So much quality information! I made this loaf, but as I'm brand new to sourdough bread, mine turned out like a delicious pancake 😆 I've read that lower hydration dough can be easier for beginners, would it be appropriate to just lower the hydration with this particular recipe/method and try it again?
Absolutely! This is something I recommend to everyone - if you haven't made the recipe before, definitely consider holding back 20-30g water from the autolyse and see how the dough behaves. You can always add more water if it's too stiff/dry feeling, but you cannot take water out. Good luck!
Hi Kristen, Thank you for teaching me how to make a good starter and some real loaves, your method is the best, it’s a pity I can’t go to Chicago otherwise I would certainly be in one of your courses
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 😍
I’ve always struggled to make whole wheat loaves. They never turn out anywhere near passable. I’m trying your method now. It’s very different from the ones I’ve seen and it looks like it’s more likely to be successful. My bread is in the oven now. I hope it turns out OK! 🤞🏻
Hello Kristen, I think that the spontaneous fermentation process can start in the flour and water mixture within 4-5 hours at room temperature. That can let bad bacteria start growing in your mixture. If you use such a long autolyse you would rather put the mixture at lower temperatures (e.g. refrigerator)
@@rossboss5072 her results are unexceptionally awesome :) She is a great baker, I have nothing against her talent. The reason I asked that question was more for myself to understand how her technique does not cause that potentially negative side effect.
Hello Maksim - thanks for your question. I actually worked all week testing different autolyse times with this flour mix. For instance, I saw some degredation of the dough after a full overnight autolyse in the fridge (letting the cold auto come to room temp for the last couple hours before adding levain). Trevor Wilson uses the addition of salt, which can help prevent the over-autolysis of the dough (though I preferred the 4-5 hour dough a little better). At 4-5 hours, the autolyse was neither degraded nor had an off smell... and gave me the best results. That being said, if you're using fresh milled, more active flour, it may be an even better idea to run a slightly shorter autolyse - maybe the same time frame as the bread flour (letting it rest 2-3 hours prior to adding the levain). Test it out and let me know what works best for you! :)
@@FullProofBaking thank you for the detailed answer! You are right salt might help as well to prevent that unnecessary fermentation going. Looks like 4-5 hours at room temp is an edge time frame before bad things can happen :) Appreciate your work. Keep doing that Kristen!
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?
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.
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!
Seriously I learn so much from you! I had no idea that too long an autolyse could lead to a more condensed crumb from flours that already have weak gluten like einkorn. Did I understand that correctly? My other question is how long did you let the bread flour autolyse? I understand it was shorter than the whole wheat which was about 4-5 hours?
Autolyses can be great, but definitely gotta be careful not to take things too far (and yes, I only usually let einkorn flour autolyse for 45-60 minutes for this reason). I let the bread flour autolyse for 2.5 hours for this one :) Thanks for your feedback! Happy baking!
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!
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?
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? 😊
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 :)
i have found that high hydration dough like this does better with coil folding since the high water content needs a more delicate method of introducing strength.
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.
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 😏😁
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?
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.
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?
Another great video! One thing, if you want to bake more than one loaf - do you set up two bulk ferment dishes or bulk and separate at the end? Thanks!
Thanks so much! I divide my doughs at the stage of lamination. Or just before. This way I can bulk in separate dishes, doing coil folds separately which will help organize and structure the dough. The fully bulked dough can then skip the classic pre-shape step, you can go straight to final shaping. Hope this clarifies!
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!
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.
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
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.
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
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?
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
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)
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
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 :)
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! :)
A talented educator. Such a lucid step by step road map to follow. A lot of thought went into that production.
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!!!!!
Sm1 who is taking so much pain to bring in flowcharts n all, definitely deserves a 👍
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! 💗👍
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.
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 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 :)
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!!!
After numerous failed attempts and a lot of RUclips videos for sourdough, this video led me to the path of my first descent loaf! Thank you! 🤗
Oh, the bread goddess is back!!!!! *-* let's learn :)
Thank you SO MUCH :) !!! You are making GREAT jobb by helping us , I mean showing us - home enthusiastic bakers, how to bake so beautiful and tasty bread for our families!!! I baked my matcha+spelt bread today following this method you are showing here. THIS IS THE FIRST TIME in my baking life :) I got something so beautiful ! Thank you again!
I'm so thrilled to hear this! Thanks for writing in - congrats on such a great bake... I love matcha bread - I've done the swirl technique with it as well and it is lovely, so delicious! Happy baking from my kitchen to yours :)
Thanks for this video!! I have been using this video for cinnamon raisin, garlic, caraway seeds, almonds and seeds, and just plain, sourdough bread. Your recipe is perfect and amazing formula. Every time, perfect results!! 🙏
Yum!! Thanks for sharing :)
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
Incredible job. Best part was oven spring. I just started sourdough bread breaking. Learnt a lot from this video. Thanks a lot.
The pdfs are definitely worth the money - the Notes under each section give you that little bit of knowledge that you may be lacking.
This is the best, most complete instructional video i have ever seen. I watch each of your videos multiple times before I will attempt the recipe
I love the higher hydration levels. One question...what is the surface of your counter made of...it looks great for working the steps of the dough. Thanks again💜
Thank you for this kind feedback :) My countertops are quartz / Caesarstone. Really love the material! I've also worked on a wood bench top and that has been really nice as well.
@@FullProofBaking thank you!!
Excellent recipe Dear Shradha.🥰
The best 50% whole wheat sour dough tutorial !!
Kristen, you continue to amaze me with great recipe and fantastic instruction and content. Keep it up! Thank You!
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?
Thank you for posting this detailed SD recipe...
Ohhhhhh yeah perfect crumb! I’m starting my dough tomorrow using this method! She’s a beaut, Clark!
wonderful!!! Thanks for all the effort you put in for all of us!
Thank you, your instructions are so detailed!
Incredibly complete and concise teaching method with results to back it up! As usual you leave no room for confusion! But… I can’t find your favorite sized banneton anywhere😢. No “biggie” but I always like to emulate the “Masters” when I can.
Best,
Kogaku
Thank you for the kind feedback. Here is the exact banneton I purchased:
www.luckyclovertrading.com/artisan-collection-oblong-proofing-basket-narrow-p-5196.html
Thank you Kristen! You are very kind to take time out to attend to such a trivial matter. ❤️
@@KogakuKing Happy to help!
Your recipes and video guides are the best!!!
WOW. This is next level. Genius.
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.
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:)
great bread! Amazing! Congratulations from Greece. 🇬🇷
You are a truly amazing baker thank you Kristen
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.
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?
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 😁
it's fantastic. with what delicacy you treat it
Wow what a fantastic video. Thank you so much for sharing
I learn so much from your videos! You’re a great teacher!
Amazingly detailed video. Lots of tips there, thank you.
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.
These videos are just.. tremendous. So much quality information! I made this loaf, but as I'm brand new to sourdough bread, mine turned out like a delicious pancake 😆 I've read that lower hydration dough can be easier for beginners, would it be appropriate to just lower the hydration with this particular recipe/method and try it again?
Absolutely! This is something I recommend to everyone - if you haven't made the recipe before, definitely consider holding back 20-30g water from the autolyse and see how the dough behaves. You can always add more water if it's too stiff/dry feeling, but you cannot take water out. Good luck!
Your instructions are super clear, understandable and have helped me with my beginning baking. Thank you for such amazing videos!
Hi Kristen, Thank you for teaching me how to make a good starter and some real loaves, your method is the best, it’s a pity I can’t go to Chicago otherwise I would certainly be in one of your courses
Very welcome! Thank you for the kind feedback, I so appreciate it :)
Gold standard baking 🌟
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 😍
I’ve always struggled to make whole wheat loaves. They never turn out anywhere near passable. I’m trying your method now. It’s very different from the ones I’ve seen and it looks like it’s more likely to be successful. My bread is in the oven now. I hope it turns out OK! 🤞🏻
Was it good now?
Very well explained … at 32 degrees kitchen temperature I am folding at 30 mins interval
Hello Kristen, I think that the spontaneous fermentation process can start in the flour and water mixture within 4-5 hours at room temperature. That can let bad bacteria start growing in your mixture. If you use such a long autolyse you would rather put the mixture at lower temperatures (e.g. refrigerator)
but how could u argue with her results?
@@rossboss5072 her results are unexceptionally awesome :) She is a great baker, I have nothing against her talent. The reason I asked that question was more for myself to understand how her technique does not cause that potentially negative side effect.
Hello Maksim - thanks for your question. I actually worked all week testing different autolyse times with this flour mix. For instance, I saw some degredation of the dough after a full overnight autolyse in the fridge (letting the cold auto come to room temp for the last couple hours before adding levain). Trevor Wilson uses the addition of salt, which can help prevent the over-autolysis of the dough (though I preferred the 4-5 hour dough a little better). At 4-5 hours, the autolyse was neither degraded nor had an off smell... and gave me the best results. That being said, if you're using fresh milled, more active flour, it may be an even better idea to run a slightly shorter autolyse - maybe the same time frame as the bread flour (letting it rest 2-3 hours prior to adding the levain). Test it out and let me know what works best for you! :)
@@FullProofBaking thank you for the detailed answer! You are right salt might help as well to prevent that unnecessary fermentation going. Looks like 4-5 hours at room temp is an edge time frame before bad things can happen :) Appreciate your work. Keep doing that Kristen!
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?
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.
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!
You're methods are beautiful! Thank you, so much!
This is absolutely ingenious!!
Excellent! Thanks for the many tips.
Seriously I learn so much from you! I had no idea that too long an autolyse could lead to a more condensed crumb from flours that already have weak gluten like einkorn. Did I understand that correctly? My other question is how long did you let the bread flour autolyse? I understand it was shorter than the whole wheat which was about 4-5 hours?
Autolyses can be great, but definitely gotta be careful not to take things too far (and yes, I only usually let einkorn flour autolyse for 45-60 minutes for this reason). I let the bread flour autolyse for 2.5 hours for this one :) Thanks for your feedback! Happy baking!
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!
Phenomenal video with tons of detail. Thank you!
I've re-watched this several times and each time I glean additional tidbits. Thanks again!
Great video, thank you very much! Your bread îs simply amazing😍😍😍
Good gosh,,, that looks amazing. looks like the perfect loaf!
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?
Is the hole created by coil folding steps or strong levain?
You are the BEST
Foi uma aula. Fantástico, você é muito paciente e didática. Agora, vou tentar reproduzir seus passos... sei que não é fácil como parece.
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? 😊
Wow.....Thank you...
So hard for me but try it ....
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 :)
Love your videos! Do you have a recipe of sourdough loaf/ sandwich bread? Thanks.
Great video thanks just quick question if you don't mind, how do you know when to use S&F vs C& F technique
Thanks
i have found that high hydration dough like this does better with coil folding since the high water content needs a more delicate method of introducing strength.
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.
I have so much to learn from you
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.
Would you please send me the link to buy a challenger Dutch oven pan. Thank you.
Thank you for the detailed instructions.
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 😏😁
I set up my own micro bakery 5 years ago, and I now make 500-600 loaves a week - but I’ve never produced anything as stunning as this.
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?
Thank you for this video. Can you tell me what kind of surface your are using for shaping your dough?
Very welcome! I use my kitchen countertops, which are made of quartz/caesarstone :)
@@FullProofBaking Thank you.
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.
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?
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?
Another great video! One thing, if you want to bake more than one loaf - do you set up two bulk ferment dishes or bulk and separate at the end? Thanks!
Thanks so much! I divide my doughs at the stage of lamination. Or just before. This way I can bulk in separate dishes, doing coil folds separately which will help organize and structure the dough. The fully bulked dough can then skip the classic pre-shape step, you can go straight to final shaping. Hope this clarifies!
@@FullProofBaking Thank you! what weight is the final dough?
@@richppreston Little under 650g
@@FullProofBaking Thank you!
Hi what is the best ratio to feed the starter for daily maintaining? Thanks
How would I do this with all purpose flour and whole wheat bread flour?
Love your videos!
Thanks
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??
Hi ! After the autolyse, my flour never pass the window pane test... Should i get to longer the autolyse ?
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.
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
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.
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
Wonderful. I'm hoping you will do a 100% whole wheat one day.
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?
That's gorgeous. Brava!
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
Could you not get the same results by combining the two flours and save a ton of work?
you have the special touch, I didn't know what I am doing wrong :-(
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)
What would you do if you find your dough is too wet when you get to coil 2-ish?
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
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?