Phil, Thank you so much for sharing. I would like to add that if the people watching this are beginning of learning please be patient with yourself. As mentioned by Phil here there are many factors so keep notes. Change only one thing at a time to solve or eliminate issues as you go along. Good luck, be persistent and keep moving forward.
Haha, I have been accumulating oval, round in large and small sizes Dutch ovens for baking bread, now a simple pizza stone. 😅. You are right, it is not the fancy equipment, it's the continue practicing, notes and pictures taking that help us to improve. Thanks Philip
Hey Becky! Using a stone gives a lot more freedom with zero heavy lifting 👍 I don't think we could give the same help in the community without tracking the bakes properly.
I’m grateful for this series, thank you. Followed the process and having fun with only one failure, and even that was edible! I am however buying another banneton. My first was round and as the family are increasingly getting to the bread before me (how dare they‽ 😂) I want it a more sandwich friendly shape. Pizza stone might be next but to be honest I’m doing fine with a flat metal enamelled tray and stainless steel mixing bowl as a steam cover for the first half of cooking.
100%hydration 113gm starter 340 gms slightly warm filtered water 567gms bread flour 20 gms salt Mix together Proof in a plastic bowl Cold climate 24 hrs Warmer 15 to 20 hrs One stretch and shape into ball Place in enamel cast iron pot with lid. Leave for 90mins Then score bread Bake 45mins at 220deg Take off lid bake another 15 mins
You are smashing it 💥. It’s not just about starting low. It’s about getting used to the hydration level before moving up. This helps to develop skill. You are doing both, well done and happy baking!
I like the crumb and shape 65% hydration produces with that flour blend. I still drop down to that percentage frequently. It produces a really nice loaf.
Help! I forgot to feed my starter and when I went to look in it, it had a jelly-like top and fruit flies had snuck in and laid eggs. I’ve tried to remove the whole top layer and removed the disgusting uninvited party guests. Will it be ruined? 😢 Can I try and salvage a bit and start again?
Hey Rachel, don’t try to save it. Mark it up to experience and start again. I know it's frustrating, but we want to put food safety first. (Have you considered checking to see if a local bakery could donate a little starter to you?)
@@CulinaryExploration oh no!😭 I’ve not even managed to make one loaf yet and the starter was a gift from a client. I’ve been gradually feeding it so I have enough to batch cook. 🤦🏻♀️ Oh my days! I do feel a wally. Ok. I will have to start again.
@@rachelwalker-davies4420 Don't stress about it. I've heard of worse things going wrong. If that's the biggest problem you have to deal with, you'll be doing well lol.
@@rachelwalker-davies4420 are you confident that you are feeding correctly? You can basically crank it up to any amount all in one go once you have an active starter. Making a new starter isn't difficult. You got this
In an open bake, how much water is need? My score keeps on sealing itself. Already tried adjusting the bulk fermentation duration. Room temp at 30°c and 70% humidity, been using all bread flour at 13% protein with 65%, 68% and 70% hydration, and now trying to add whole wheat flour.
You only need enough water to dampen the dough. If too much water is used, the crust becomes super dense, chewy and washed out. I use a baking stone with a cloche and barely ever add extra moisture. I get great spring, nice blisters and good colour. I’m guessing your issue has more to do with over-fermenting, especially at 30C. Without seeing your baking timeline and formula, I can’t confidently pinpoint the issues. At higher temps, you need to be super careful that your dough doesn't over ferment and, in turn over proof. I'd suggest paying the most attention to that area. Hope this helps and stick with it, sourdough takes time.
The ear is created when the dough springs properly in the oven. For proper spring you need a healthy vibrant starter, a well balaced formula, properly executed bulk fermetation, shape and proof, a good score and a good oven setup. Think of it as a chain, if one or more links are broken there's a good chance the dough won't spring. Stick at it, the process takes time to get to grips with.
Wow,so great,I want to introduce my bread slicer ,I believe my bread slicer would be a perfect fit for your audience. Would you be interested in discussing a potential collaboration?
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Phil, Thank you so much for sharing. I would like to add that if the people watching this are beginning of learning please be patient with yourself. As mentioned by Phil here there are many factors so keep notes. Change only one thing at a time to solve or eliminate issues as you go along. Good luck, be persistent and keep moving forward.
So true Phil concerning the sourdough traps. Thank you for sharing your experience. Happy baking. 👍😀
Haha, I have been accumulating oval, round in large and small sizes Dutch ovens for baking bread, now a simple pizza stone. 😅. You are right, it is not the fancy equipment, it's the continue practicing, notes and pictures taking that help us to improve. Thanks Philip
Hey Becky! Using a stone gives a lot more freedom with zero heavy lifting 👍 I don't think we could give the same help in the community without tracking the bakes properly.
Thank you for sharing Phil! Have a great weekend🙂
Thank you! Have a great weekend too :)
The best explanation! Thank you!
Thts a great advice. I needed it sooo badly. Thnx a bunch!
Glad it was helpful! Keep at it. Sourdough takes time to understand. You'll get there is you perceiver 👍
Your words are so right.
I am your big fan, I am fermenting the dough right now, using your recipe! It's proven to be success ^^ Thank u for all you do
Awesome! I'm pleased you are enjoying your sourdough baking! Hope this bake turns out well, keep me posted 🤩🍞
@@CulinaryExploration it turned out beautiful, I am still learning and will follow your advice
@@anjelaye18 Awesome. Stick with it, and you'll see improvement over time. I'm here if you need anything.
@@CulinaryExploration Very much appreciated, I told everyone that learning from you is the best! You're a sourdough master!!!
what a great inspiration ! Thank you ❤
You're welcome! Happy baking :)
Great advice. Not sure why anyone would knead 😅 to "flex" with more hydration than your 65% loaf 1:58
I’m grateful for this series, thank you. Followed the process and having fun with only one failure, and even that was edible! I am however buying another banneton. My first was round and as the family are increasingly getting to the bread before me (how dare they‽ 😂) I want it a more sandwich friendly shape. Pizza stone might be next but to be honest I’m doing fine with a flat metal enamelled tray and stainless steel mixing bowl as a steam cover for the first half of cooking.
Awesome job! If your baking method is giving you the results you want there’s no point wasting money. Even the failures taste great 👍🤣
100%hydration
113gm starter
340 gms slightly warm filtered water
567gms bread flour
20 gms salt
Mix together
Proof in a plastic bowl
Cold climate 24 hrs
Warmer 15 to 20 hrs
One stretch and shape into ball
Place in enamel cast iron pot with lid. Leave for 90mins
Then score bread
Bake 45mins at 220deg
Take off lid bake another 15 mins
I just perfected a 67% hydration dough. I can’t wait to move up to 70% hydration. I definitely recommend starting low.
You are smashing it 💥. It’s not just about starting low. It’s about getting used to the hydration level before moving up. This helps to develop skill. You are doing both, well done and happy baking!
If I already had the shape (Butterball turkey), color, and crumb you had at 65% . . . I'd never want to change the hydration to anything else.
I like the crumb and shape 65% hydration produces with that flour blend. I still drop down to that percentage frequently. It produces a really nice loaf.
100%hydration best video Ben Starr 10 min sourdough best video ever have never made a made loaf. Only been baking 2 mths
Great video
Cheers bud, pleased you enjoyed it.
How do i see your reply new to utube😀
Help! I forgot to feed my starter and when I went to look in it, it had a jelly-like top and fruit flies had snuck in and laid eggs. I’ve tried to remove the whole top layer and removed the disgusting uninvited party guests. Will it be ruined? 😢 Can I try and salvage a bit and start again?
Hey Rachel, don’t try to save it. Mark it up to experience and start again. I know it's frustrating, but we want to put food safety first. (Have you considered checking to see if a local bakery could donate a little starter to you?)
@@CulinaryExploration oh no!😭 I’ve not even managed to make one loaf yet and the starter was a gift from a client. I’ve been gradually feeding it so I have enough to batch cook. 🤦🏻♀️ Oh my days! I do feel a wally. Ok. I will have to start again.
@@rachelwalker-davies4420 Don't stress about it. I've heard of worse things going wrong. If that's the biggest problem you have to deal with, you'll be doing well lol.
@@rachelwalker-davies4420 are you confident that you are feeding correctly? You can basically crank it up to any amount all in one go once you have an active starter. Making a new starter isn't difficult. You got this
Phil are you using 1.1.1. Starter ? How do you reach the beginner hydration for bread . (65%)
In an open bake, how much water is need? My score keeps on sealing itself. Already tried adjusting the bulk fermentation duration. Room temp at 30°c and 70% humidity, been using all bread flour at 13% protein with 65%, 68% and 70% hydration, and now trying to add whole wheat flour.
You only need enough water to dampen the dough. If too much water is used, the crust becomes super dense, chewy and washed out. I use a baking stone with a cloche and barely ever add extra moisture. I get great spring, nice blisters and good colour. I’m guessing your issue has more to do with over-fermenting, especially at 30C. Without seeing your baking timeline and formula, I can’t confidently pinpoint the issues. At higher temps, you need to be super careful that your dough doesn't over ferment and, in turn over proof. I'd suggest paying the most attention to that area. Hope this helps and stick with it, sourdough takes time.
😢😢😢
I've never got that ear no matter how i slashed the dough
The ear is created when the dough springs properly in the oven. For proper spring you need a healthy vibrant starter, a well balaced formula, properly executed bulk fermetation, shape and proof, a good score and a good oven setup. Think of it as a chain, if one or more links are broken there's a good chance the dough won't spring. Stick at it, the process takes time to get to grips with.
Ur mic is kinda making ur voice sound wierd ngl
Really, I'll check it out. I didn't notice anything on the editr but thanks for pointing it out.
@@CulinaryExploration Hey! just wanted to know IF there was a problem with ur mic. anyways, have a good day mate
Wow,so great,I want to introduce my bread slicer ,I believe my bread slicer would be a perfect fit for your audience. Would you be interested in discussing a potential collaboration?