Moin and Gluten Tag. Just wanted to share a couple of other videos that I recommend you to have a look at. The full process of baking sourdough, A-Z - my masterclass can be found here: ruclips.net/video/NMglhwp2lNs/видео.html In general, fermentation is king. Depending on your schedule I would suggest to use one of the methods that I show in this video. This is going to make your bread better. If you have questions feel free to reach out at any time. Cheers!
If you have an instantpot what about proofing in instantpot? I only saw some videos on youtube that seems like they are not using sourdough, the comment say to rise the bread in 15 minutes instead of 1 hour.... But my sourdough never proof in 1 hour. Even when I put it over the fireplace it takes 3 or more hours.
If you have some questions and need help on your dough, feel free to drop a comment on this video here. I will be busy this weekend but will answer to all of them as soon as possible. Happy baking! Cheers from Hamburg.
Hi! In order to get open crumb with nice ear, shall we build a lot of tension during shaping with violence or just do it lightly to avoid de-gas? How does the bread taste with method 4?
@@lapetitecoccinelle8349 Open crumb does not depend on the tension but oven spring and ear do without good tension bread wouldn't rise enough. without a long time in the fridge only 30 min in the freezer the bread would have not much sour taste since that comes from fermentation in cold temps for a long time so mostly normal bread taste maybe a little sourer than only room temp proof and direct bake but not as sour as bread would be when it is cold proofed overnight.
@Naman - excellent question. As far as I know the rings are so that you have less surface of the banneton sticking to the dough. But yes, you could use them to check the size increase. However, this also depends a little bit on how stiff your dough is. It might not increase as much. @La petite - like Naman said. However - I feel the sour taste comes automatically over a long period of fermentation. In the fridge it is slowed down and then almost halted to a minimum. I need to check a direct comparison of a slow cold retarded bread and one that has proofed at room temperature.
Hi..I have a question about shaping the dough. Can I shape the dough again after being proofed overnight in the fridge? Because i had preshape and final shaping at the night before but in the morning it just lose its strength and when i bake it, it can't have oven spring.
Another great video! When we stayed in Suderbrarup, our Airbnb hostess told us that we must learn to say "Moin!", cheerful tone & all. She even practiced it with me! I figured out that if that was all you said, Northern Germans we're perfectly happy, because they're didn't seem huge on conversation with strangers anyway. 😁
I find it most simple to learn break up the entire bread-making process into MANY small parts. This way I manage to learn one or two helpful hints from almost any video clip. Thanks for making the videos.
It’s really not that hard. To do it at an expert level yes. But even slightly over or under proofed still tastes amazing. It’s satisfying making your own bread.
Sometimes the stars align and you click on a video that teaches you exactly what you need to learn. This 19 minute video did just that! It has taught me more about proofing than I've learned in the last two years of baking bread. Now, I am going to put my new knowledge to practice! thank you for this video; I've subscribed and am looking forward to watching your other videos. P.S. My husband's family is from the north "Bremen" DO you know any Baurmeisters or Gassman? Danke
Great video! you are very skilled and fun to watch. I get a big spring. My bread is good. But I do not get the size of bubbles you get ! (BUBBLE ENVY!!!!) So I am experimenting with different things to get it. I actually use a very similar timeline to you. But I do not use as high of hydration. When I have been up around 80% the bread does not get anywhere near the oven spring I am used to getting. Thanks for the great video!
Moin qwarlock Z, thanks for the comment! I'd say 33% of the bubbles is fermentation on time, 33% the technique and 33% the water level. The last 1% is well, luck haha. I recommend to first test your flours % water percentage: ruclips.net/video/s1gM_jziXcI/видео.html and then make sure you add a lot of strength to your dough: ruclips.net/video/wHL44ONu3so/видео.html. You are most welcome. I should make a video on this too, how to get a more open crumb.
@@the_bread_code Thank you so much for the reply and for the advice! I will try and experiment! I have you on my watch list and will learn more cool techniques. Def this is a learning experience!
Moin!. This is the second video I have watched and enjoyed them both!! What I would find helpful is a time schedule. For example, it would be helpful to know the temperature of the room, what time of day you fed your starter, what time of day the starter hit its peak, the hydration % you are using, what time of day you autolyse, what time you incorporated the starter, time marks each time you roll and fold, time mark for when you shape the dough, time you start proofing, end proofing, and finally, what time you put it in your oven. As a beginner, I am struggling with timings. I realize there are many variables that will affect a schedule, but it would be helpful to see a time schedule so a beginner can have a good idea of what a baking schedule looks like. Ideally, two schedules would be helpful. One schedule for a same-day bake and another for a two-day bake where you proof in the refrigerator overnight.
Moin Sean. Thanks for the excellent comment and suggestion. I have one video covering the whole process from start to finish: ruclips.net/video/NMglhwp2lNs/видео.html. Hope this works. But yes, different schedules would be excellent :-).
Thank you for this video, will give it another try! My first attempt I proofed at room temp for 11hrs but still under, dent recovered quickly but I lost patience so baked it anyway...will the hybrid method make it better? Is my starter not strong enough(passed the water float test)? Or perhaps not enough hydration? Thxx
Try to bulk ferment on time. I can recommend you to check out my full video here: ruclips.net/video/NMglhwp2lNs/видео.html. Hybrid is great to make the schedule work for you.
Thank you so much for the video! I’m very new to the Sourdough game but love having a new hobby I can work on during COVID 😊 One question though, do you use the kneading/2 hour rest time in step 1 in place of a Bulk Fermentation process? Most recipes I’ve found have separate Bulk fermentation and proofing steps but they also don’t involve kneading.
Moin Cmags05. Thanks for the comment and the nice words fellow baker! I so very much agree. I love it, it is so satisfying to make a very nice yummy beautiful sourdough bread, all completely natural without any added stuff. The bulk fermentation I do before the proofing. It's typically around 5 hours. Afterwards the proofing stage starts. I have made a full flow chart recently showing the full process. Hope this helps: blog.the-bread-code.io/tutorial/2020/07/28/sourdough-flowchart.html. Happy baking!
I got on your website, but didn’t see anything for consultation. Would you be willing to have a “bread coaching” call with me to help me with my proofing process for my business for a fee?
I have a question, I don’t have bread flour where I am, I have Pillsbury Bread Flour (Enriched), can that be used, since it’s enriched? Appreciate an answer :)
Hi Kowan, yes, double checked real quick. That flour looks excellent. Enriched, since it has more protein, around 12%. I'd aim for 70% hydration roughly. Should make excellent bread!
@@the_bread_codeHello from the Philippines! I am a subscriber to your channel. I am a beginner sourdough baker. I like watching your videos; as I learn a lot from them. Your climate is colder than ours. Our climate here now is quite warm around 85 to 90 degrees F., and it's rainy season. How to bake sourdough bread is quite challenging in our temperature. I am constantly struggling with the proofing times of my dough. Can you make any suggestions how to proof bread properly in warmer conditions like ours? Danke Schoen!😊
I want to ask you about proofing the sourdough inside the freezer for 30 mins. Have you tried it? What is the result? Do you have video on this? Cause if I can Change the overnight Cold Retard to this freezer method, it will be amazing!!! It will cut down the processing time 😆😆 Thanks for your videos. They are awesome 😎👍🏻
It is 2:00AM in New York and I have been watching videos all evening. I have learned more from this video than all combined. Too many "teachers" do not know how to explain things to novices , not even something as simple as what one is looking for when you poke the dough. Thank you for making this very clear. I learned more from this video than I have in all the others. Again, thank you. I will be looking forward to watching your other videos but for now ... my butt's going to bed!
Scouring is easier when you dip the blade in water. Great video topic. Thanks for all of your videos. They have helped me get the correct oven spring. Cheers!!
Hi there fellow German! I am living in Colorado at 8000 feet and the altitude and dryness is killing my sourdough! I have really fast rises, followed by collapses. My dough over-proofs even in the fridge overnight. Low hydration dough is not so much an issue and my bread comes out great, but with higher hydration it gets trickier. All your tips are great, but a high and dry environment such as mine adds additional challenges. Any suggestions?
Less time or less starter will fix your over proofing problem. How active your starter is plays a big role too. My first starter was made from raisens and I could overnight in the fridge but now I made two new starters, one from fresh blueberries and one from fresh strawberries, both of which proof in 2 hours in the fridge. They also both give great oven spring. Trying a few different starters was a game changer for me.
Moin Anoushka - thanks for the great comment. Also - awesome that you are in Colorado, what an amazing place to be. Have been there myself! Dryness, could you use a pot to bulk ferment your dough? With a lid? I don't see how it could be so dry then? Definitely try the proofing method number 3) and 4) from this video. I feel that maybe your fridge is just warmer than mine. Could that be the case? Also try reducing the % of sourdough that you add, maybe 10% could work for you. I have a small video on the fermentation process, how to handle it: ruclips.net/video/nIOPCeLPqrM/видео.html. I hope this is helpful. Feel free to send me a picture of your dough over instagram. Happy to have a look.
You can also let the starter fall down considerably from its peak growth and that will buy you extra proofing time too. If you use active starter at its peak growth you can expect fast proofing which is not great for the overnighters amongst us.
You are very genuine and thank you for your work. You ooze generosity and kindness, without being stupid. A rare occurrence! I am enjoying your videos very much. I am in the middle of England, baking for charity, and your vidéos are a great help. I am Swiss and would be very keen to know about your take on Rye - walnut - Pain Valaisan on sourdough - which would be very nutritious for people who live in the street. Thank you in advance if you have any advice. But not in a hurry of course. Good things take time. :)
Hi Catherine. Wow - you made my day. Thank you very much, those words a very nice to hear. That keeps me motivated. Also - kudos for working in a job like you and helping people, that's awesome! I can recommend this video, a Schwarzbrot, made with seeds. It is very nutritious bread: ruclips.net/video/cHwLBs9SRd4/видео.html. It's actually my personal favorite hehe. Pain Valaisan looks delicious. I made a similar version before: ruclips.net/video/nsyjVa5SSQI/видео.html. I will take note of your suggestion. Thank you.
Thank you for your video, I usually use the the second proofing method, but I would wonder the dough after long hours in the fridge, the temperature of the dough will so cold, the core part of the dough may be about 4 to 6 degree, if we directly put it in the oven, I don't know how the cold dough would expand easily under hot temperature, I would think let the dough rest for say 30 min to one hour before putting in oven until the dough's temperature get higher, it will expand easily for creating more open crumb, I don't know am I right, please comment.
I LOVE YOUR SPIRIT...IT’S CONTAGIOUS!!!!!! MOIN, it always seems to be Moin, no matter where you are in the world! Thank you for being and extraordinary BREAD human being and GENTILE Teacher...I feel dough requires this. 😘
Hi. Another method I have used is put the unscored bread in the oven for 5 or 10 minute, then score the slightly risen crust and the continue to bake it.
Moin to you too. My ancestors are from Itzehoe, so they probably said the same thing. Just wondering about the finger poke test, it seems too subjective. I wonder if there's a more objective way to know.
Thank you ! As a new baker of sourdough I find putting my bread in the Refrigerator before my bake makes scoring so much easier. I live in Fla with a temp . of 78 indoors makes it almost impossible to score any loaf because of the heat . I have done both at least 12 hours in fridge. I also put in the fridge only 1 hour because it was proofed but getting the cold cool made it easier to score . All your points are right on Brother . Thank You 😊
Can a similar dough be made without sourdough starter? I just want to make a simple active dry yeast dough but with a high hydration. 80% or whatever it takes to get an open crumb.
Hi Garrett. Yes. But you will need to ferment over a long period of time. I would recommend you use 0.1% dry yeast or so. Make the fermentation very slow. Allow the dough to break down. You should be able to get there as well. The hydration % depends on your flour. I'd recommend to start with 65% and slowly try to work yourself up each bake.
@@the_bread_code I'm looking into just buying some wheat gluten that way i can use AP flour. Its been a bit hard to find bread flour. Do you recommend allowing to ferment in the fridge? Hard to find a good high hydration dough recipe that isnt sour dough
Garrett Serrato My absolute favorite is a mixed starter method of Steve Sullivan’s from Acme Bread in San Francisco. It starts with a walnut sized piece of old dough from previous bake, then builds on it in stages. It uses a small amount of yeast at one stage, but not sourdough (though that old dough - or pate fermentée - is a similar concept). It makes a wonderful bread. The best discussion (& the recipe) of it I know is here: www.thefreshloaf.com/node/25647/steve-sullivan039s-acme-bread-recipe. The actual recipe is in the book “Baking with Julia,” and a great video of Steve and Julia making several breads is on the PBS series of Baking with Julia if you’re a member of PBS, or a not-great copy of the video is on RUclips (still worth watching). It’s called “Decorative Loaves - Steve Sullivan” (it’s a 2-parter) there. If you don’t have old dough, that first starter dough can be made a day or more ahead of time. Just look up “pate fermentée,” and you’ll see a whole new world of making bread that’s not sourdough.
Help! My dough which i use very strong wholemeal 335 15.8% protein + some strong white 115g + 50g Einkorn, plus 150 wm starter with only 65% water. It always seems to he ok and firm and then in a cloche, it spreads rather than spring up! What could go wrong? Please help.
Moin Eva. I think it could simply be the kind of bread that you are baking. Einkorn has no gluten, so it doesn't hold together that well. You could try doing a little more strength development: ruclips.net/video/wHL44ONu3so/видео.html. But I feel it might not be possible with the dough you are trying to make. Try reducing the Einkorn to around 20% of the flour mass. That should already help.
great pointers. as usual, leave it to the Germans to engineer bread to perfection. I never made bread or baked prior to 2020. With no where to go, I started making bread watching videos. This one helped a lot, I was not getting a good rise or air pockets. This is great stuff. Thanks!
If you see this. What size is your glass container. Also how many grams of flour do you use for 1 loaf. One last thing. You go for 65% water with your loaf or higher. Thanks
Hey Scott. I recommend you to check this video out - it's my default sourdough recipe: ruclips.net/video/NMglhwp2lNs/видео.html. Glas container I got from Ikea :-)
Hi Sir.. very very nice movie but one question I eat that's the fridge techniques is not good for sourdough but only if you use the yeast, is it right or not ? You suggest to use this technique with the starter as well?
But Moin Moin sounds much cuter than only one Moin, only this way no one will think I'm local... Didn't know the freezer technique. Definitely have to try this. Now that I finally have a holder for my blade, do you think it's crucial to score very deep or that the angle is more important than the depth? Thanks!
Moin SunoftheCakes, Well, you have a point haha. Our answer to Moin Moin is just Moin 😡. Regarding your question - I'd say the depth is more important. The angle too, if you want to get that beautiful ear. Happy baking!
OMG I finally got oven spring! Thank you so much for this video! I started making sourdough bread to replace the store bought for my husband and son - I am GF so I can't eat this stuff. My sourdough was going well and my bread was coming out good but it was denser than I have seen and then I had a couple of baguettes just not rise much at all in the oven. So I started really delving into the details - and that's where the oven spring is! So I did the bulk ferment like you said, making sure to not over ferment, the first shaping with 20 minutes of rest, and the final shape. Then in the frig for 18 hours. Pre-heated the oven an hour, but was unsure when to take the dough out. I found a blog about this - The Fresh Loaf - but the advice wasn't definitive. But several commenters talked about a book called Bread, so with the advice from Hamelman (haven't read the book, just saw his name in the blog) I decided bring it out a while before putting in the oven - for about an hour and a half before it went in the oven. It looked kinda flat. I thought to myself this will never rise, I am so disappointed, but what else was I gonna do, throw it out? So I put it in the oven at 480 degrees for 10 minutes (per the blog) and then reduced it to 425. When I came back to reduce the heat, low and behold, the loaves had sprung up! But it wasn't until hours later when I cut it that I saw all of those lovely air pockets and open crumb! We were all so excited and my son said it tasted great! Thank you so much for all of the detail here in your video - it actually can be kinda hard to find this instruction. We are now talking about upgrading our equipment so that I can get the perfect crust and even more spring!
Moin Kate. Thanks for sharing your journey. Awesome! I agree, understanding the details matters. Every setup is unique :-). Glad you have better oven spring now. So satisfying, right? Cheers!
@@makinbacongreasyagain968 And further more, not for you because you are an asshole, but for others that might read this, going GF is not just recommended for Celiac Disease. I am medically diagnosed with IBS and a GF diet was recommended by my doctor. IBS symptoms can be greatly ameliorated by a GF diet because it is high in soluble fiber. Wheat is high in insoluble fiber, very hard to digest.
That was very interesting!!! I’m probably 6 or seven sour dough loaves in on my learning curve. I have not achieved a good ear yet, I think this video explains my area of trouble, the proofing! I think I want to employ the hybrid method, some proofing in the banaton and then in the fridge overnight. I need to get the finger test down! I would love to see you do a video on bread that you have milled at home. I’m thinking about getting a Mock Mill. Klaus
Guten Tag :) Thank you for your videos, can't believe I'm binge-watching bread videos! Could I please ask if you could do a video specifically about the use of spelt flour? It's a flour that even many good bakers are not familiar with and cannot give much advice about substituting/adjusting in ingredients, adjustment of kneading techniques and time, etc. Also a search on Google does not return much systematic information about spelt flour in baking, if at all. If a video is not possible, even some tips would be very much appreciated!
Yeah u are really correct about protein %, especially with whole wheat! I used a different brand of wheat flour and it was lower than before... I used the same hydration and of course it came out more flat! Always better to start with lower hydration, and can always add water after!
Moin Harley. Oh yes - so true. I fully agree. I like to test every flour in terms of hydration potential. That way it's much less headache when setting up a dough. Happy baking!
As an American who just moved to Germany and is trying to make bread for the first time… this is exactly what I needed. Thank you 🙌🏻 The flour situation has been so confusing but I finally have a handle on it now
I found your method of putting a small abount of dough in a jar works well. From the shag time of the dough you put the dough in the jar. After your final shaping you leave the dough out an wait till the dough doubles in the jar then put it in the fridge for the next day. I tried this an ive never been so happy with my bread since. I thank you for shaing your idea.
Danke for taking the time to look at my sourdough, I did use a probe, but next time will exstend the fermentation time. Although, it did come out with a excellent crumb . I used a 75 percent hydration
You are most welcome. In general, proofing/fermenting shorter than too much is advised :-). But for the perfect bread, you need to hit that sweet spot!
This is great information! Thanks so much! My problem has been over-proofing. Your instructions will help me overcome that. And please...no reason to apologize for your English, which is infinitely better than my German.
@@the_bread_code P.S. Your Google Sheet is *really* useful. I'm bulk fermenting at 26-29c. According to your table, the entire bulk fermentation at that temperature with 20% inoculation should take around 2:40. I'd been going closer to four hours, based on info from other sources. Thus, my over-proofing issue. Once again, Vielen Dank!
I like your Dutch oven. Can you tell me which company it is?? Also please do a series on sprouted flour, the next big thing. Very different fermentation times and other tricky things to make it right. I failed most of the time with it.
The dutch oven is from Challenger Breadware. It's called the Challenger Bread Pan. I was interested in getting it, but then I learned it's $300 and weighs 22 pounds. But I mean, if you bake a ton of bread, it might be worth it!
I only used it in this case because I was lazy. You can bake amazing bread without it as well: ruclips.net/video/-iHm0XPAmbQ/видео.html. That setup has made me some of my most amazing breads so far. Plus, you can also bake multiple loafs at the same time if you have space.
Seen many videos/read many books/ heard many audios/ etc. and still I do not get the distinction between "bulk" and "proofing" (actually many times, in many instances, the claim is : "bulk fermenting is done when proofing is correct", or something like that; or proofing is a "continuation"of bulk, or "buk" is "early" proofing, still the same ; actually I saw a video from this very same chanel with "no kneading, no proffing", etc. and it turns out to be "one of the best..."
Hi, thanks for the wonderfull channel !!! Please comment on my next question - does this recipie work with Spelt flour ? If yes - any additional suggestions, or if not - please give one that will work with spelt flour. Tha latter is much heavier than the regular one, and I noted that the starter from pure spelt flour is not good for me, as from rye, so now I am trying to use rye starter with spelt flour for the bread. Is it OK ? Danke ! Orline (BG) P.S. ..and - I think that "Moin" comes from Morgen, or Gut Morgen ... right ? ;-)
Hold all five fingers out. Bring in your thumb - which leaves you with four sticking up. Put thumb back out to show five. Now without any other help, bring in your little finger to leave the other four sticking out. Cannot do this? Then show "four" with just the four fingers and the thumb tucked in. 😀
I have a loaf that proofed four hours but the autolyse was one hour and I put in a couple teaspoons of rejuvelac (enzymes from quinoa and brown rice) and I used a super active starter made entirely from rye. So it’s only been in the fridge four and a half hours after a four hour proof that seemed to be going fast. I can either go to bed soon and it will have been in the fridge like 14 to 16 hours when I get up, or I can take it out early and bake tonight. Hmmmmmm….
What is the name of the special cast iron Dutch oven I’ve seen you use that has a wheat frond design on top and special handles? Who is the manufacturer please? Love your videos, information & presentation! Thank you.
Moin Palma. Like Leo said. But - I actually bake most of my bread like this, no expensive tools required: ruclips.net/video/-iHm0XPAmbQ/видео.html.. It's a great product though. Happy baking.
At almost $ 300 US that is one expensive dutch oven. I guess I stick with my Lodge pan (at $ 45.00 us). I know there are a bunch of manufacturers making artisan cast iron with very high prices. Not sure they do any better than an old used pan or a new pan like from Lodge.
Moin,,, thats cool,,, In Norway we have something similar,,, we say 'morn' as hi or 'morna' as good bye,, 😉 Some say morn morn,,, but thats over the top indeed,,, no one ever says morna morna though,, 🤣🤣
😂 😂 😂 😂 😂 awesome. I feel the more north you go the more careful people choose the words. Norway is an awesome place, my family loves to visit. My grandpa was a fisherman who fished in front of the coast.
Moin Rich. No worries. You can bake amazing bread without it too: ruclips.net/video/-iHm0XPAmbQ/видео.html. That's my default setup. It has made me some of my best breads so far!
Great video and very useful information as always. I owe all of my improvement in sourdough baking to you! My family is greateful 😆. One last question: do you have info on how to add the gluten to increase flour protein? Thank you again 🙏🏻
Moin Moyra. You are most welcome. Glad you enjoyed the video. You can buy vital wheat gluten online. Then I'd recommend to look at how much % protein your flour has. Let's say your flour has 10%, you could increase it to 14%. Just add 4 grams of gluten for every 100 grams of flour that you are using. That should roughly be fine. Happy baking.
May the gluten always be with you. Well, sadly, after 30 years of baking sourdough, the gluten is no longer with me. That's right, can't eat it anymore. Making lots of GF sourdough now, but it's not the same. Still get to bake for my husband and I love it, but sadly, it seems the gluten is abandoning him too. :(((
What happened to the technique where you put a tiny piece of dough in a glass during bulk and when it increases 25-40% you are ready to divide and place in the bannetons and into the fridge overnight? I've been using that and my bread has been coming out beautifully.
Moin Danvil! Hope all is good. Excellent question. I still do that all the time, however not for the proofing stage, only for the bulk fermentation stage. For the proofing I use the finger poke test. Happy baking!
Idk what's my problem, but my dough proof so fast and go overproofed after just 30 minutes while it's not even double in size so the texture after bake is not really light and airy 😫
I did watch your video a second time. What I'm finding is that when I put it in the fridge I could leave it for 24 or 36 hours no problem I would not be over proofed ..... my fridge is cold. Years ago I made sourdough and I bought a wine cooler that was set at 13C. And I developed procedures around the 13° see everything was very slow even the bulk was done at 13° C. Total time would be near two days. I also agree with you that is very difficult to use the poke test on high hydration dough. The poke test is a tool that is my opinion is not very reliable. Today a majority of you tubers are obsessed with 80% hydration. In the 70s I work for about a year just south of San Francisco and fell in love with sourdough. Do you know most of those bakeries we're about 70 to 72% hydration. Almost never went to 80. I personally like to stay at around 67% hydration for most bread flour but if I do put some whole wheat or rye then I do take it to around 72. Occasionally I do flirt with some 80° hydration's or even higher but you really do need a screaming hot oven.
Moin Sonny. Excellent points you mentioned. A low temperature fermented sourdough is amazing too. I feel I should also put this into a video sometime :-). I agree - people are obsessed with high hydrations, you can make amazing bread at the % you mentioned as well.
My new favourite youtube channel! Jut followed your methods after baking every famous sourdough recipes to varied success, and had my best loaf with your tips!
I’m at this stage now and having a hard time getting it right. Dough looks great and fluffy once I put it in the shaping bowl but when I put it in the ref to proof for about 12 hrs, the dough looses it’s fluffyness and becomes a bit flat. Will try room temp next time
One suggestion if I may ask. Could you say degrees in F after you say them in C. SUNE does this and it’s so helpful to not lose focus having to stop the video in order to look it up. Thank you. I love both yours and Sune’s content. I’m thinking a few dozen videos more and I’ll be ready to give making my first Dutch oven sourdough bread a try.
New Subscriber! Great information and tips! I used to bake 4 loaves of bread, Cinnamon-Raisin & White bread, everyday. I haven't baked bread since my children grew up & on their own.....that was when I was in my mid 30's. Now.....I am getting back into French Pastries & Cardamom Raisin breads like my grandma made. I've been looking for channels that will help me perfect my technique. Your channel clear, concise, informative, and humorous.....a great combination. I never knew that bread making was such an "art".....a great art. Thank you, for teaching us all, to be better "bakers" and our own "Pastry Chefs"! God bless you in all your endeavors!
Moin TJ. Awesome, you are most welcome. I recommend to watch this video on fermentation: ruclips.net/video/nIOPCeLPqrM/видео.html. It really explains a lot! Happy baking.
Commenting from Lake County, Florida: can we use these same techniques for forming baguettes? And since baguettes are smaller amounts of dough, what tips can you suggest for bulk fermenting the portions all in one large batch instead of bulk fermenting the portions separately as you suggest in some of your other videos?
Also, can you suggest anything for making a baguette that has an open crumb? In this case, I'm guessing maybe i'll have to bulk ferment the loaves separately as you suggest in other videos.
AND i wanted to add that I have a "baguette" pan (perforated baguette pan). I made a recipe a few days ago with some success, but i think it may have over fermented too much before shaping and proofing. The dough flattened a lot and was hard to work with during shaping, it was very sticky. It's warm here in florida, but I proof/ferment at our room temperature that is about 76'F (25'C)
ONE MORE comment: THANK YOU! for sharing information about autolysis.I had not known this previously! I used a lot of recipes revolving around King Aurthur's AP flour. But now I am looking to use the "baker's percentage" to produce better sourdough loaves. I know most of my failures are attributed to over fermentation (I fall asleep or get busy when i should be "stretch and folding"). I keep trying, though! Thank you for your videos
Moin Jackie. Thanks for the comment. Yes, for baguettes you would need to bulk ferment all together. Then you need to preshape your dough balls before shaping. It's the same principle, just a little harder than proofing in a banneton. You need a linen where you place the baguettes inside. Lifting them to the oven has always been a hassle for me. I recommend a piece of cardboard, then a pizza peel with parchment paper. Slide it onto your baking stone. It takes some practice. And in your case, since you have the perforated baguette pan, you have to use a little more flour on the perforated baguette pan. The one thing not so good about them is, that they are not preheated. This way the crust from the bottom is not as good im comparison to baking them directly on the stone. Just keep practicing! Feel free to send over some pictures of your baguettes too, happy to have a look. Cheers.
Hello German:) i have seen that you use hand kneading approach frequently. Based on that, i have a doubt: could the optimum growth percentage be affected by the quality of the gluten network (window pane achieved in the knead) somehow? I mean, dough knead with stand mixer is supposed to have a more developed gluten network. then could the optimum loaf be in the range of 100% growth (or more) or the optimum growth % remains the same? I have noted that stand mixer knead doughs are less elastic (like a spring with greater k, for the geeks hahaha) than hand knead ones and this also reflects on a more chewy crumb. I'd like to know if you have any experience on that... Thanks. I'm enjoying withyour videos from Brazil.
Yep. I think you got a point there Rodolfo. I thought about this too. If you don't develop your gluten network as much, your dough also can't retain as much gas :-).
Moin! I love your classes!!! You are the best teacher ! Your duch oven is beautiful May you let us know where to buy one like yours? Warm regards from Houston Texas!😘😘😘
Moin Cleopatra. It's called "The Challenger Bread Pan". You can use "TheBreadCode" as coupon code, you get 10% off and support me 😎. But you can also definitely just bake like this: ruclips.net/video/-iHm0XPAmbQ/видео.html. You will have similar results and it is way cheaper :-)
If you do the fridge proofing for the 24 hour period, do you bake it immediately? I let mine warm up to room temp and the dough stuck to the bennoton as I put it on the baking stone and it lost its form. Came out flat. Thoughts?
Hello again. I don't see anyone talking about the additional proofing time that occurs in the refrigerator before the dough reaches that target "below 40 degrees". I would like to be able to figure out how long it takes my dough to reach that temp. Do you include that time in your proofing formula? I am starting to look at it as maybe 2 to 3 hours before the yeast slows down enough to lessen their affect on the dough. I'd love to hear your thoughts on this.
Great question. I have not found a reliable way except to use a pH meter yet. The fridge time for me is always a little bit of a blindguess 😅. If you find a better method please reach out 🙏🏻
Great video!! I have tried the hybrid method but where I live, temperature is usually around 29°C to 31°C so I feel like the dough takes some time to cool down (I put in the fridge just before passing the poke test) as I am not getting great ovenspring and I feel the dough has overproofed while retarding (I do notice some rising during retard). I was thinking if doing a variation of the hybrid method might work: just before passing the poke test, put it in the freezer for about 15-20 mins and then put it in the fridge for 12-18 hours. I bake them straight out of the fridge. I think this way I have better control of how the dough proofs while enjoying the "supposed benefits" in flavor that retarding gives
Moin Roberto, great ideas you posted there. I have been struggling a lot recently with the hot temperatures. It is just a very different setup at 30°C. Yes, sounds like a good hack. When baking you have to be creative from time to time.
Moin from UK, another bread, another fail - BUT, I’m definitely learning soo much. For instance I have just noticed that our fridge actually has a temperature dial which I’ve never noticed before - it was set to 8°C. Sadly, this realisation came too late for my current attempt, following your sourdough master class (again. I feel like ground hog day...). Anyway, should I set the temperature to 6° or 4°C?? I know you mentioned both in this video but what fridge temperature should I aim for if wanting to use method #3? Tomorrow is Wednesday morning. So it will be THE DAY to start the no-knead process, since this time I’ll try touching the dough as little as possible so it’s not my handling screwing things up too much. Would be great to know what you think about the perrrfect fridge temperature by Friday morning when it will be fridge time for Mr. Dough. Now please excuse me, I have to go buy some oven and fridge thermostats....
GM... I have a question... why my dough slighly down when I am scoring it? and loose air from the hole where I score it??? Is it a sign of over proofing???
Moin Henny. Sounds like it. Or maybe too much % water for your flour. If your flour has around 10% protein I recommend to go for 65% water or so depending on the flour weight.
Hii.. i have a question about shaping the dough. Can i reshape it again after it beeing proofed at the fridge? Since it lose its strength even though i already had it preshaped and final shaped. I cant figure out what went wrong. Could it be bcs of my fridge temperature wasnt right?
Moin Jacinda. Yes. You can, definitely. The crumb will not be as open. Likely your fridge was too warm, or you did not add enough strength initially. Try using the lowest rack of your fridge the next time.
Thanks for the temperature info. Question: Does this recipe bake the bread covered first, then uncovered to finish? If so, please specify the duration for covered and then for uncovered. Thanks.
@@the_bread_code I was wondering about this as well. It seems to me like a nice trick if your timings have skewed to a point where you would probably need to bake at 3am, if that happens, as it happens when temperatures change, then the freezer trick is good to bake the bread sooner. Please let me know if you have any video where you experiment with this and its taste. By the way, your videos are quite didactic and I learnt a lot by following. Thank you for all the hours you put on this.
Great video! Did you know that "moi" is the most common greeting in Finland? Among swedish speaking finns like myself, it's also common to use "moin", exactly as you do here. I thought you had learnt it here when I first heard you say that, so interesting to hear that you use it in Germany too!
My maternal grandparents immigrated to America from Helsinki, Finland in 1927. My grandma always talked in her native Finn tongue but knew English exceptionally well. I miss hearing her say those words like "Kiito", etc., and her Finn cuss words when she'd get mad at grandpa....lol. Gosh I miss her and the baking smells of her house.
@@the_bread_code ...actually, I just found out that most of the European nations....Finland, Sweden, Germany, etc., do share a "Baltic" ancestry. My maternal grandparents immigrated from Helsinki, Finland in 1927, when grandma was 10, grandpa was 14. And boy, could she bake Finnish Sweet Cardamom Bread & Paistie. Grandma still spoke her native tongue even though she knew English extremely well. She taught me a lot of Finn.....I miss her.
Moin Jackie. Excellent question. I have one planned. You make sure your starter is not as acidic. This is important for basic white bread where you want that ear and a nice open crumb. When too sour your dough structure will be damaged over time.
Nice, thanks! Just realized I might have been slightly under fermenting my dough. Tip: wait 10 minutes before you do the stitching, the dough will be a bit stretchier and stickier.
What is the make of the Dutch Oven you use here? I have never seen one with 4 handles and at the sides of the lid. Seems so much better than the single knob on the top that I have. Thank you.
Moin Vicki. The DO is called "Challenger Breadpan". I like to bake my bread like this typically: ruclips.net/video/-iHm0XPAmbQ/видео.html. It's gotten me some of the best results so far!
I have a question,,,, Sometimes when I get a good ovenspring it seems like the bread falls or sags a bit when getting cold,, especially after 24 ours,,, How come? It looses the crispy crust and at the same time it falls a bit,,,,, Is it a way to prevent such a thing??
Try storing your bread at room temperature in a linen bag. The ones you get when shopping. But it's also normal, crust will go away in a humid environment. So the drier the better.
Moin and Gluten Tag. Just wanted to share a couple of other videos that I recommend you to have a look at.
The full process of baking sourdough, A-Z - my masterclass can be found here: ruclips.net/video/NMglhwp2lNs/видео.html
In general, fermentation is king. Depending on your schedule I would suggest to use one of the methods that I show in this video. This is going to make your bread better. If you have questions feel free to reach out at any time. Cheers!
If you have an instantpot what about proofing in instantpot? I only saw some videos on youtube that seems like they are not using sourdough, the comment say to rise the bread in 15 minutes instead of 1 hour.... But my sourdough never proof in 1 hour. Even when I put it over the fireplace it takes 3 or more hours.
@@voidremoved that would work. Make sure the dough passes the finger poke test before baking.
If you have some questions and need help on your dough, feel free to drop a comment on this video here. I will be busy this weekend but will answer to all of them as soon as possible. Happy baking! Cheers from Hamburg.
if u have a banneton why are u using these methods bannetons have rings for check proofing mainly right or am i worng ?
Hi! In order to get open crumb with nice ear, shall we build a lot of tension during shaping with violence or just do it lightly to avoid de-gas? How does the bread taste with method 4?
@@lapetitecoccinelle8349 Open crumb does not depend on the tension but oven spring and ear do without good tension bread wouldn't rise enough. without a long time in the fridge only 30 min in the freezer the bread would have not much sour taste since that comes from fermentation in cold temps for a long time so mostly normal bread taste maybe a little sourer than only room temp proof and direct bake but not as sour as bread would be when it is cold proofed overnight.
@Naman - excellent question. As far as I know the rings are so that you have less surface of the banneton sticking to the dough. But yes, you could use them to check the size increase. However, this also depends a little bit on how stiff your dough is. It might not increase as much.
@La petite - like Naman said. However - I feel the sour taste comes automatically over a long period of fermentation. In the fridge it is slowed down and then almost halted to a minimum. I need to check a direct comparison of a slow cold retarded bread and one that has proofed at room temperature.
Hi..I have a question about shaping the dough. Can I shape the dough again after being proofed overnight in the fridge? Because i had preshape and final shaping at the night before but in the morning it just lose its strength and when i bake it, it can't have oven spring.
Another great video! When we stayed in Suderbrarup, our Airbnb hostess told us that we must learn to say "Moin!", cheerful tone & all. She even practiced it with me! I figured out that if that was all you said, Northern Germans we're perfectly happy, because they're didn't seem huge on conversation with strangers anyway. 😁
I find it most simple to learn break up the entire bread-making process into MANY small parts. This way I manage to learn one or two helpful hints from almost any video clip.
Thanks for making the videos.
Moin Richard. 100%, that makes a lot of sense indeed. I feel the most challenging part is the bulk fermentation with the shaping :-).
Climbing Mount Everest would certainly be easier than making sour dough bread.
So funny!!!
Just trying to get in to this and did not know it would be soooo intense!!!
@@MariaWeberTGMits intense!
It’s really not that hard. To do it at an expert level yes. But even slightly over or under proofed still tastes amazing. It’s satisfying making your own bread.
Sometimes the stars align and you click on a video that teaches you exactly what you need to learn. This 19 minute video did just that! It has taught me more about proofing than I've learned in the last two years of baking bread. Now, I am going to put my new knowledge to practice! thank you for this video; I've subscribed and am looking forward to watching your other videos. P.S. My husband's family is from the north "Bremen" DO you know any Baurmeisters or Gassman? Danke
Great video! you are very skilled and fun to watch. I get a big spring. My bread is good. But I do not get the size of bubbles you get ! (BUBBLE ENVY!!!!) So I am experimenting with different things to get it. I actually use a very similar timeline to you. But I do not use as high of hydration. When I have been up around 80% the bread does not get anywhere near the oven spring I am used to getting. Thanks for the great video!
Moin qwarlock Z, thanks for the comment! I'd say 33% of the bubbles is fermentation on time, 33% the technique and 33% the water level. The last 1% is well, luck haha. I recommend to first test your flours % water percentage: ruclips.net/video/s1gM_jziXcI/видео.html and then make sure you add a lot of strength to your dough: ruclips.net/video/wHL44ONu3so/видео.html. You are most welcome. I should make a video on this too, how to get a more open crumb.
@@the_bread_code Thank you so much for the reply and for the advice! I will try and experiment! I have you on my watch list and will learn more cool techniques. Def this is a learning experience!
Moin!. This is the second video I have watched and enjoyed them both!! What I would find helpful is a time schedule. For example, it would be helpful to know the temperature of the room, what time of day you fed your starter, what time of day the starter hit its peak, the hydration % you are using, what time of day you autolyse, what time you incorporated the starter, time marks each time you roll and fold, time mark for when you shape the dough, time you start proofing, end proofing, and finally, what time you put it in your oven. As a beginner, I am struggling with timings. I realize there are many variables that will affect a schedule, but it would be helpful to see a time schedule so a beginner can have a good idea of what a baking schedule looks like. Ideally, two schedules would be helpful. One schedule for a same-day bake and another for a two-day bake where you proof in the refrigerator overnight.
Moin Sean. Thanks for the excellent comment and suggestion. I have one video covering the whole process from start to finish: ruclips.net/video/NMglhwp2lNs/видео.html. Hope this works. But yes, different schedules would be excellent :-).
I learned a lot. Like the shaping technique and good explanation finger test. The freezer trick makes sense. Thanks for that. Paul
Beautiful! Thank you so much!
My made my first bread came out perfect...thank you
My pleasure 😊. Good job!
When you say “ room temperature “.. what temperature are you referring to ? Our room temperatures are around 34 degrees Celsius at the moment
Wow, this is science
Thank you for this video, will give it another try! My first attempt I proofed at room temp for 11hrs but still under, dent recovered quickly but I lost patience so baked it anyway...will the hybrid method make it better? Is my starter not strong enough(passed the water float test)? Or perhaps not enough hydration? Thxx
Try to bulk ferment on time. I can recommend you to check out my full video here: ruclips.net/video/NMglhwp2lNs/видео.html. Hybrid is great to make the schedule work for you.
@@the_bread_code thank you, will do!
Epic result….
Aah I've been watching your videos as I started my sourdough journey and have been wondering what the heck is moin 😄
Haha thanks. That's to represent my northern origin haha.
Do you have any tips for freshly ground flour
Not really (under you have a macrobiotic AND microbiotic detail)
Thank you so much for the video! I’m very new to the Sourdough game but love having a new hobby I can work on during COVID 😊 One question though, do you use the kneading/2 hour rest time in step 1 in place of a Bulk Fermentation process? Most recipes I’ve found have separate Bulk fermentation and proofing steps but they also don’t involve kneading.
Moin Cmags05. Thanks for the comment and the nice words fellow baker! I so very much agree. I love it, it is so satisfying to make a very nice yummy beautiful sourdough bread, all completely natural without any added stuff. The bulk fermentation I do before the proofing. It's typically around 5 hours. Afterwards the proofing stage starts. I have made a full flow chart recently showing the full process. Hope this helps: blog.the-bread-code.io/tutorial/2020/07/28/sourdough-flowchart.html. Happy baking!
I'm going to do that with my Sourdough Champlain in the evening 😀
I got on your website, but didn’t see anything for consultation. Would you be willing to have a “bread coaching” call with me to help me with my proofing process for my business for a fee?
Hi Beamo, hope all is good! Maybe you can send me an email? That would be great. Happy to jump on a call with you too! Cheers.
I have a question, I don’t have bread flour where I am, I have Pillsbury Bread Flour (Enriched), can that be used, since it’s enriched? Appreciate an answer :)
Hi Kowan, yes, double checked real quick. That flour looks excellent. Enriched, since it has more protein, around 12%. I'd aim for 70% hydration roughly. Should make excellent bread!
@@the_bread_code I agree with this answer 100%. Keep the hydration around 70%
The Bread Code thanks man, I will try and see how that goes!
Sonny Eymann thanks man!
@@the_bread_codeHello from the Philippines! I am a subscriber to your channel. I am a beginner sourdough baker. I like watching your videos; as I learn a lot from them. Your climate is colder than ours. Our climate here now is quite warm around 85 to 90 degrees F., and it's rainy season. How to bake sourdough bread is quite challenging in our temperature. I am constantly struggling with the proofing times of my dough. Can you make any suggestions how to proof bread properly in warmer conditions like ours? Danke Schoen!😊
I want to ask you about proofing the sourdough inside the freezer for 30 mins. Have you tried it? What is the result? Do you have video on this?
Cause if I can Change the overnight Cold Retard to this freezer method, it will be amazing!!! It will cut down the processing time 😆😆
Thanks for your videos. They are awesome 😎👍🏻
Moin Naomi. Yes, only the one in this video. It works very well for same day bread :-).
The Bread Code thank you 🙏🏼
❤️❤️❤️❤️❤️
Moin ❤️
Moin Kevin.
It is 2:00AM in New York and I have been watching videos all evening. I have learned more from this video than all combined. Too many "teachers" do not know how to explain things to novices , not even something as simple as what one is looking for when you poke the dough. Thank you for making this very clear. I learned more from this video than I have in all the others. Again, thank you. I will be looking forward to watching your other videos but for now ... my butt's going to bed!
Scouring is easier when you dip the blade in water. Great video topic. Thanks for all of your videos. They have helped me get the correct oven spring. Cheers!!
Hi there fellow German! I am living in Colorado at 8000 feet and the altitude and dryness is killing my sourdough! I have really fast rises, followed by collapses. My dough over-proofs even in the fridge overnight. Low hydration dough is not so much an issue and my bread comes out great, but with higher hydration it gets trickier. All your tips are great, but a high and dry environment such as mine adds additional challenges. Any suggestions?
I've the same issue and also live in Colorado :) Any suggestions are highly welcome!
Less time or less starter will fix your over proofing problem. How active your starter is plays a big role too. My first starter was made from raisens and I could overnight in the fridge but now I made two new starters, one from fresh blueberries and one from fresh strawberries, both of which proof in 2 hours in the fridge. They also both give great oven spring.
Trying a few different starters was a game changer for me.
Moin Anoushka - thanks for the great comment. Also - awesome that you are in Colorado, what an amazing place to be. Have been there myself! Dryness, could you use a pot to bulk ferment your dough? With a lid? I don't see how it could be so dry then? Definitely try the proofing method number 3) and 4) from this video. I feel that maybe your fridge is just warmer than mine. Could that be the case? Also try reducing the % of sourdough that you add, maybe 10% could work for you. I have a small video on the fermentation process, how to handle it: ruclips.net/video/nIOPCeLPqrM/видео.html. I hope this is helpful. Feel free to send me a picture of your dough over instagram. Happy to have a look.
@Kijma - cool. I never tried that. Yes - a healthy stater is the key to great sourdough baking.
You can also let the starter fall down considerably from its peak growth and that will buy you extra proofing time too.
If you use active starter at its peak growth you can expect fast proofing which is not great for the overnighters amongst us.
You are very genuine and thank you for your work. You ooze generosity and kindness, without being stupid. A rare occurrence! I am enjoying your videos very much. I am in the middle of England, baking for charity, and your vidéos are a great help. I am Swiss and would be very keen to know about your take on Rye - walnut - Pain Valaisan on sourdough - which would be very nutritious for people who live in the street. Thank you in advance if you have any advice. But not in a hurry of course. Good things take time. :)
Hi Catherine. Wow - you made my day. Thank you very much, those words a very nice to hear. That keeps me motivated. Also - kudos for working in a job like you and helping people, that's awesome! I can recommend this video, a Schwarzbrot, made with seeds. It is very nutritious bread: ruclips.net/video/cHwLBs9SRd4/видео.html. It's actually my personal favorite hehe. Pain Valaisan looks delicious. I made a similar version before: ruclips.net/video/nsyjVa5SSQI/видео.html. I will take note of your suggestion. Thank you.
Thank you for your video, I usually use the the second proofing method, but I would wonder the dough after long hours in the fridge, the temperature of the dough will so cold, the core part of the dough may be about 4 to 6 degree, if we directly put it in the oven, I don't know how the cold dough would expand easily under hot temperature, I would think let the dough rest for say 30 min to one hour before putting in oven until the dough's temperature get higher, it will expand easily for creating more open crumb, I don't know am I right, please comment.
I LOVE YOUR SPIRIT...IT’S CONTAGIOUS!!!!!! MOIN, it always seems to be Moin, no matter where you are in the world! Thank you for being and extraordinary BREAD human being and GENTILE Teacher...I feel dough requires this. 😘
Moin Deborah. Thank you very much haha. Feel free to reach out with questions at any time!
Hi. Another method I have used is put the unscored bread in the oven for 5 or 10 minute, then score the slightly risen crust and the continue to bake it.
Moin to you too. My ancestors are from Itzehoe, so they probably said the same thing.
Just wondering about the finger poke test, it seems too subjective. I wonder if there's a more objective way to know.
Thank you ! As a new baker of sourdough I find putting my bread in the Refrigerator before my bake makes scoring so much easier. I live in Fla with a temp . of 78 indoors makes it almost impossible to score any loaf because of the heat . I have done both at least 12 hours in fridge. I also put in the fridge only 1 hour because it was proofed but getting the cold cool made it easier to score . All your points are right on Brother . Thank You 😊
Moin Arleen. Couldn't agree more. The fridge makes it so much easier. Definitely a great tool to have 👍
Thank you, I will have to try placing the proofed dough in the fridge for an hour so that I can score easier. I live in Texas
Can a similar dough be made without sourdough starter? I just want to make a simple active dry yeast dough but with a high hydration. 80% or whatever it takes to get an open crumb.
Hi Garrett. Yes. But you will need to ferment over a long period of time. I would recommend you use 0.1% dry yeast or so. Make the fermentation very slow. Allow the dough to break down. You should be able to get there as well. The hydration % depends on your flour. I'd recommend to start with 65% and slowly try to work yourself up each bake.
@@the_bread_code I'm looking into just buying some wheat gluten that way i can use AP flour. Its been a bit hard to find bread flour.
Do you recommend allowing to ferment in the fridge? Hard to find a good high hydration dough recipe that isnt sour dough
Garrett Serrato My absolute favorite is a mixed starter method of Steve Sullivan’s from Acme Bread in San Francisco. It starts with a walnut sized piece of old dough from previous bake, then builds on it in stages. It uses a small amount of yeast at one stage, but not sourdough (though that old dough - or pate fermentée - is a similar concept). It makes a wonderful bread. The best discussion (& the recipe) of it I know is here: www.thefreshloaf.com/node/25647/steve-sullivan039s-acme-bread-recipe. The actual recipe is in the book “Baking with Julia,” and a great video of Steve and Julia making several breads is on the PBS series of Baking with Julia if you’re a member of PBS, or a not-great copy of the video is on RUclips (still worth watching). It’s called “Decorative Loaves - Steve Sullivan” (it’s a 2-parter) there.
If you don’t have old dough, that first starter dough can be made a day or more ahead of time. Just look up “pate fermentée,” and you’ll see a whole new world of making bread that’s not sourdough.
Help! My dough which i use very strong wholemeal 335 15.8% protein + some strong white 115g + 50g Einkorn, plus 150 wm starter with only 65% water. It always seems to he ok and firm and then in a cloche, it spreads rather than spring up! What could go wrong? Please help.
Moin Eva. I think it could simply be the kind of bread that you are baking. Einkorn has no gluten, so it doesn't hold together that well. You could try doing a little more strength development: ruclips.net/video/wHL44ONu3so/видео.html. But I feel it might not be possible with the dough you are trying to make. Try reducing the Einkorn to around 20% of the flour mass. That should already help.
great pointers. as usual, leave it to the Germans to engineer bread to perfection. I never made bread or baked prior to 2020. With no where to go, I started making bread watching videos. This one helped a lot, I was not getting a good rise or air pockets. This is great stuff. Thanks!
This is amazing info and you are a fantastic teacher, dad jokes and all.
Haha - sorry. I just had to do it. People at work hate me for my poor jokes 🤣
If you see this. What size is your glass container. Also how many grams of flour do you use for 1 loaf. One last thing. You go for 65% water with your loaf or higher. Thanks
Hey Scott. I recommend you to check this video out - it's my default sourdough recipe: ruclips.net/video/NMglhwp2lNs/видео.html. Glas container I got from Ikea :-)
Hi Sir.. very very nice movie but one question I eat that's the fridge techniques is not good for sourdough but only if you use the yeast, is it right or not ? You suggest to use this technique with the starter as well?
Moin Stefano. Thank you. Yes, it works for both! You can try with yeast and with sourdough.
But Moin Moin sounds much cuter than only one Moin, only this way no one will think I'm local...
Didn't know the freezer technique. Definitely have to try this. Now that I finally have a holder for my blade, do you think it's crucial to score very deep or that the angle is more important than the depth? Thanks!
Moin SunoftheCakes, Well, you have a point haha. Our answer to Moin Moin is just Moin 😡. Regarding your question - I'd say the depth is more important. The angle too, if you want to get that beautiful ear. Happy baking!
@@the_bread_code do a video about what's needed to make a good ear besides the actual scoring :) :)
How to score?
Beavis and Butt-Head have joined the chat
OMG I finally got oven spring! Thank you so much for this video! I started making sourdough bread to replace the store bought for my husband and son - I am GF so I can't eat this stuff. My sourdough was going well and my bread was coming out good but it was denser than I have seen and then I had a couple of baguettes just not rise much at all in the oven. So I started really delving into the details - and that's where the oven spring is! So I did the bulk ferment like you said, making sure to not over ferment, the first shaping with 20 minutes of rest, and the final shape. Then in the frig for 18 hours. Pre-heated the oven an hour, but was unsure when to take the dough out. I found a blog about this - The Fresh Loaf - but the advice wasn't definitive. But several commenters talked about a book called Bread, so with the advice from Hamelman (haven't read the book, just saw his name in the blog) I decided bring it out a while before putting in the oven - for about an hour and a half before it went in the oven. It looked kinda flat. I thought to myself this will never rise, I am so disappointed, but what else was I gonna do, throw it out? So I put it in the oven at 480 degrees for 10 minutes (per the blog) and then reduced it to 425. When I came back to reduce the heat, low and behold, the loaves had sprung up! But it wasn't until hours later when I cut it that I saw all of those lovely air pockets and open crumb! We were all so excited and my son said it tasted great! Thank you so much for all of the detail here in your video - it actually can be kinda hard to find this instruction. We are now talking about upgrading our equipment so that I can get the perfect crust and even more spring!
Moin Kate. Thanks for sharing your journey. Awesome! I agree, understanding the details matters. Every setup is unique :-). Glad you have better oven spring now. So satisfying, right? Cheers!
Unless you have celiac’s disease (you don’t) then being GF is stupid (you are stupid)
@@makinbacongreasyagain968 What I eat and why I am GF is literally none of your concern. You are a control freak troll.
@@makinbacongreasyagain968 And further more, not for you because you are an asshole, but for others that might read this, going GF is not just recommended for Celiac Disease. I am medically diagnosed with IBS and a GF diet was recommended by my doctor. IBS symptoms can be greatly ameliorated by a GF diet because it is high in soluble fiber. Wheat is high in insoluble fiber, very hard to digest.
That was very interesting!!! I’m probably 6 or seven sour dough loaves in on my learning curve. I have not achieved a good ear yet, I think this video explains my area of trouble, the proofing! I think I want to employ the hybrid method, some proofing in the banaton and then in the fridge overnight. I need to get the finger test down! I would love to see you do a video on bread that you have milled at home. I’m thinking about getting a Mock Mill.
Klaus
Guten Tag :) Thank you for your videos, can't believe I'm binge-watching bread videos! Could I please ask if you could do a video specifically about the use of spelt flour? It's a flour that even many good bakers are not familiar with and cannot give much advice about substituting/adjusting in ingredients, adjustment of kneading techniques and time, etc. Also a search on Google does not return much systematic information about spelt flour in baking, if at all.
If a video is not possible, even some tips would be very much appreciated!
Yeah u are really correct about protein %, especially with whole wheat! I used a different brand of wheat flour and it was lower than before... I used the same hydration and of course it came out more flat! Always better to start with lower hydration, and can always add water after!
Moin Harley. Oh yes - so true. I fully agree. I like to test every flour in terms of hydration potential. That way it's much less headache when setting up a dough. Happy baking!
As an American who just moved to Germany and is trying to make bread for the first time… this is exactly what I needed. Thank you 🙌🏻 The flour situation has been so confusing but I finally have a handle on it now
Glad it was helpful!
I found your method of putting a small abount of dough in a jar works well. From the shag time of the dough you put the dough in the jar. After your final shaping you leave the dough out an wait till the dough doubles in the jar then put it in the fridge for the next day. I tried this an ive never been so happy with my bread since. I thank you for shaing your idea.
whoo whoo Manitoba flour..yes! I lived there in Mennonite community:) Thanks for your in depth instructions. Very helpful.
Danke for taking the time to look at my sourdough, I did use a probe, but next time will exstend the fermentation time. Although, it did come out with a excellent crumb . I used a 75 percent hydration
You are most welcome. In general, proofing/fermenting shorter than too much is advised :-). But for the perfect bread, you need to hit that sweet spot!
Is this some kind of dutch oven at 0:29 or something specifically made for bread baking?
Yes. It's called "BROVN". It's a great way to show what you are baking.
This is great information! Thanks so much! My problem has been over-proofing. Your instructions will help me overcome that.
And please...no reason to apologize for your English, which is infinitely better than my German.
Moin Gregory. Thanks for the feedback. That truly means a lot! Happy baking and may the gluten make you amazing sourdough bread!
@@the_bread_code P.S. Your Google Sheet is *really* useful. I'm bulk fermenting at 26-29c. According to your table, the entire bulk fermentation at that temperature with 20% inoculation should take around 2:40. I'd been going closer to four hours, based on info from other sources. Thus, my over-proofing issue. Once again, Vielen Dank!
I like your Dutch oven. Can you tell me which company it is??
Also please do a series on sprouted flour, the next big thing. Very different fermentation times and other tricky things to make it right. I failed most of the time with it.
The dutch oven is from Challenger Breadware. It's called the Challenger Bread Pan. I was interested in getting it, but then I learned it's $300 and weighs 22 pounds. But I mean, if you bake a ton of bread, it might be worth it!
@@aHotCuppaVT thanks. I like the shape. I can make Bastards or round loafs in it..
I only used it in this case because I was lazy. You can bake amazing bread without it as well: ruclips.net/video/-iHm0XPAmbQ/видео.html. That setup has made me some of my most amazing breads so far. Plus, you can also bake multiple loafs at the same time if you have space.
Can you send a link for the infrared thermometer you used here to measure air/dough temperature? Great video and tips😉
Of course :-). This is the thermometer: www.amazon.de/gp/product/B07NY5RH9X/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Seen many videos/read many books/ heard many audios/ etc. and still I do not get the distinction between "bulk" and "proofing" (actually many times, in many instances, the claim is : "bulk fermenting is done when proofing is correct", or something like that; or proofing is a "continuation"of bulk, or "buk" is "early" proofing, still the same ; actually I saw a video from this very same chanel with "no kneading, no proffing", etc. and it turns out to be "one of the best..."
Hi, thanks for the wonderfull channel !!!
Please comment on my next question - does this recipie work with Spelt flour ? If yes - any additional suggestions, or if not - please give one that will work with spelt flour. Tha latter is much heavier than the regular one, and I noted that the starter from pure spelt flour is not good for me, as from rye, so now I am trying to use rye starter with spelt flour for the bread. Is it OK ?
Danke ! Orline (BG)
P.S. ..and - I think that "Moin" comes from Morgen, or Gut Morgen ... right ? ;-)
Hold all five fingers out. Bring in your thumb - which leaves you with four sticking up. Put thumb back out to show five. Now without any other help, bring in your little finger to leave the other four sticking out. Cannot do this? Then show "four" with just the four fingers and the thumb tucked in. 😀
I have a loaf that proofed four hours but the autolyse was one hour and I put in a couple teaspoons of rejuvelac (enzymes from quinoa and brown rice) and I used a super active starter made entirely from rye. So it’s only been in the fridge four and a half hours after a four hour proof that seemed to be going fast. I can either go to bed soon and it will have been in the fridge like 14 to 16 hours when I get up, or I can take it out early and bake tonight. Hmmmmmm….
What is the name of the special cast iron Dutch oven I’ve seen you use that has a wheat frond design on top and special handles? Who is the manufacturer please? Love your videos, information & presentation! Thank you.
challengerbreadware.com/
Moin Palma. Like Leo said. But - I actually bake most of my bread like this, no expensive tools required: ruclips.net/video/-iHm0XPAmbQ/видео.html.. It's a great product though. Happy baking.
At almost $ 300 US that is one expensive dutch oven. I guess I stick with my Lodge pan (at $ 45.00 us). I know there are a bunch of manufacturers making artisan cast iron with very high prices. Not sure they do any better than an old used pan or a new pan like from Lodge.
Moin,,, thats cool,,, In Norway we have something similar,,, we say 'morn' as hi or 'morna' as good bye,, 😉
Some say morn morn,,, but thats over the top indeed,,, no one ever says morna morna though,, 🤣🤣
😂 😂 😂 😂 😂 awesome. I feel the more north you go the more careful people choose the words. Norway is an awesome place, my family loves to visit. My grandpa was a fisherman who fished in front of the coast.
Great video - I have real bread pan envy !!! The Challenger dutch oven is made for the job (but just a little bit pricey :( )
Moin Rich. No worries. You can bake amazing bread without it too: ruclips.net/video/-iHm0XPAmbQ/видео.html. That's my default setup. It has made me some of my best breads so far!
Great video and very useful information as always. I owe all of my improvement in sourdough baking to you! My family is greateful 😆. One last question: do you have info on how to add the gluten to increase flour protein? Thank you again 🙏🏻
Moin Moyra. You are most welcome. Glad you enjoyed the video. You can buy vital wheat gluten online. Then I'd recommend to look at how much % protein your flour has. Let's say your flour has 10%, you could increase it to 14%. Just add 4 grams of gluten for every 100 grams of flour that you are using. That should roughly be fine. Happy baking.
The Bread Code thank you so much!
May the gluten always be with you. Well, sadly, after 30 years of baking sourdough, the gluten is no longer with me. That's right, can't eat it anymore. Making lots of GF sourdough now, but it's not the same. Still get to bake for my husband and I love it, but sadly, it seems the gluten is abandoning him too. :(((
So glad I found your channel! Loving the combination of science, passion for good bread and humour ☺️
Can I measure the ph of my sourdough final proof dough to find the best-ish time to bake it?
VITE!
Yes, definitely. I am currently experimenting on that. I think it is at around 4.1 :-)
What happened to the technique where you put a tiny piece of dough in a glass during bulk and when it increases 25-40% you are ready to divide and place in the bannetons and into the fridge overnight? I've been using that and my bread has been coming out beautifully.
Moin Danvil! Hope all is good. Excellent question. I still do that all the time, however not for the proofing stage, only for the bulk fermentation stage. For the proofing I use the finger poke test. Happy baking!
@@the_bread_code I had a brain fart, oops!
Idk what's my problem, but my dough proof so fast and go overproofed after just 30 minutes while it's not even double in size so the texture after bake is not really light and airy 😫
I did watch your video a second time. What I'm finding is that when I put it in the fridge I could leave it for 24 or 36 hours no problem I would not be over proofed ..... my fridge is cold.
Years ago I made sourdough and I bought a wine cooler that was set at 13C. And I developed procedures around the 13° see everything was very slow even the bulk was done at 13° C. Total time would be near two days.
I also agree with you that is very difficult to use the poke test on high hydration dough. The poke test is a tool that is my opinion is not very reliable. Today a majority of you tubers are obsessed with 80% hydration. In the 70s I work for about a year just south of San Francisco and fell in love with sourdough. Do you know most of those bakeries we're about 70 to 72% hydration. Almost never went to 80.
I personally like to stay at around 67% hydration for most bread flour but if I do put some whole wheat or rye then I do take it to around 72.
Occasionally I do flirt with some 80° hydration's or even higher but you really do need a screaming hot oven.
Moin Sonny. Excellent points you mentioned. A low temperature fermented sourdough is amazing too. I feel I should also put this into a video sometime :-). I agree - people are obsessed with high hydrations, you can make amazing bread at the % you mentioned as well.
Eye opening info abt hydration level ! TQ for sharing, most appreciated !
Pat W you are most welcome 😎
My new favourite youtube channel! Jut followed your methods after baking every famous sourdough recipes to varied success, and had my best loaf with your tips!
I’m at this stage now and having a hard time getting it right. Dough looks great and fluffy once I put it in the shaping bowl but when I put it in the ref to proof for about 12 hrs, the dough looses it’s fluffyness and becomes a bit flat. Will try room temp next time
One suggestion if I may ask. Could you say degrees in F after you say them in C. SUNE does this and it’s so helpful to not lose focus having to stop the video in order to look it up. Thank you. I love both yours and Sune’s content. I’m thinking a few dozen videos more and I’ll be ready to give making my first Dutch oven sourdough bread a try.
Thanks for the great suggestion. I am trying that with newer videos now. Thanks!
New Subscriber! Great information and tips! I used to bake 4 loaves of bread, Cinnamon-Raisin & White bread, everyday. I haven't baked bread since my children grew up & on their own.....that was when I was in my mid 30's. Now.....I am getting back into French Pastries & Cardamom Raisin breads like my grandma made. I've been looking for channels that will help me perfect my technique. Your channel clear, concise, informative, and humorous.....a great combination. I never knew that bread making was such an "art".....a great art. Thank you, for teaching us all, to be better "bakers" and our own "Pastry Chefs"! God bless you in all your endeavors!
Moin Diane. Thank you very much for the nice words 🎉. That truly means a lot. Feel free to reach out with questions. Thank you 😎
I can't believe the bread in the reveal is the bread you cut! Did you not cook it for longer afterwards?? It's so much browner 🙂
Nice loaf and very good info. I’m about 7 loaves into my sourdough journey, and very new still. Thank you very much for your video and stay safe!
Moin TJ. Awesome, you are most welcome. I recommend to watch this video on fermentation: ruclips.net/video/nIOPCeLPqrM/видео.html. It really explains a lot! Happy baking.
Commenting from Lake County, Florida: can we use these same techniques for forming baguettes? And since baguettes are smaller amounts of dough, what tips can you suggest for bulk fermenting the portions all in one large batch instead of bulk fermenting the portions separately as you suggest in some of your other videos?
Also, can you suggest anything for making a baguette that has an open crumb? In this case, I'm guessing maybe i'll have to bulk ferment the loaves separately as you suggest in other videos.
AND i wanted to add that I have a "baguette" pan (perforated baguette pan). I made a recipe a few days ago with some success, but i think it may have over fermented too much before shaping and proofing. The dough flattened a lot and was hard to work with during shaping, it was very sticky. It's warm here in florida, but I proof/ferment at our room temperature that is about 76'F (25'C)
ONE MORE comment: THANK YOU! for sharing information about autolysis.I had not known this previously! I used a lot of recipes revolving around King Aurthur's AP flour. But now I am looking to use the "baker's percentage" to produce better sourdough loaves. I know most of my failures are attributed to over fermentation (I fall asleep or get busy when i should be "stretch and folding"). I keep trying, though! Thank you for your videos
Moin Jackie. Thanks for the comment. Yes, for baguettes you would need to bulk ferment all together. Then you need to preshape your dough balls before shaping. It's the same principle, just a little harder than proofing in a banneton. You need a linen where you place the baguettes inside. Lifting them to the oven has always been a hassle for me. I recommend a piece of cardboard, then a pizza peel with parchment paper. Slide it onto your baking stone. It takes some practice. And in your case, since you have the perforated baguette pan, you have to use a little more flour on the perforated baguette pan. The one thing not so good about them is, that they are not preheated. This way the crust from the bottom is not as good im comparison to baking them directly on the stone. Just keep practicing! Feel free to send over some pictures of your baguettes too, happy to have a look. Cheers.
@@the_bread_code good point about the pan not being preheated. I hadn't thought of that. I'll share some pictures after the next patch
I proofed on the counter and it looks ready but now it's in the fridge for several hours. Is this a problem?
Viel danke. ,, you are so funny, Going to try your method next. . I am new to making sourdough bread!
Hello German:) i have seen that you use hand kneading approach frequently. Based on that, i have a doubt: could the optimum growth percentage be affected by the quality of the gluten network (window pane achieved in the knead) somehow? I mean, dough knead with stand mixer is supposed to have a more developed gluten network. then could the optimum loaf be in the range of 100% growth (or more) or the optimum growth % remains the same? I have noted that stand mixer knead doughs are less elastic (like a spring with greater k, for the geeks hahaha) than hand knead ones and this also reflects on a more chewy crumb. I'd like to know if you have any experience on that... Thanks. I'm enjoying withyour videos from Brazil.
Yep. I think you got a point there Rodolfo. I thought about this too. If you don't develop your gluten network as much, your dough also can't retain as much gas :-).
I did the freezer method and the freezing cold dough made a very dense loaf. Heavy and the bubbles couldn't widen.
Moin! I love your classes!!! You are the best teacher !
Your duch oven is beautiful May you let us know where to buy one like yours?
Warm regards from Houston Texas!😘😘😘
Moin Cleopatra. It's called "The Challenger Bread Pan". You can use "TheBreadCode" as coupon code, you get 10% off and support me 😎. But you can also definitely just bake like this: ruclips.net/video/-iHm0XPAmbQ/видео.html. You will have similar results and it is way cheaper :-)
The Bread Code Moin! Thank you so much !!!!!!! Have a great day ! ❤️
@@cleopatra22222222 You are most welcome. Cheers.
Where do I find your bread calculator? Been using it but now the link doesn't open. Sos
If you do the fridge proofing for the 24 hour period, do you bake it immediately? I let mine warm up to room temp and the dough stuck to the bennoton as I put it on the baking stone and it lost its form. Came out flat. Thoughts?
Hey. Yep you bake it directly. You very likely bulk fermented too long, or your proofing was too long :-)
Hello again. I don't see anyone talking about the additional proofing time that occurs in the refrigerator before the dough reaches that target "below 40 degrees". I would like to be able to figure out how long it takes my dough to reach that temp. Do you include that time in your proofing formula? I am starting to look at it as maybe 2 to 3 hours before the yeast slows down enough to lessen their affect on the dough. I'd love to hear your thoughts on this.
Great question. I have not found a reliable way except to use a pH meter yet. The fridge time for me is always a little bit of a blindguess 😅. If you find a better method please reach out 🙏🏻
I know you are not a WWII spy because you did ze German 4 and not ze English 4.
Great video!! I have tried the hybrid method but where I live, temperature is usually around 29°C to 31°C so I feel like the dough takes some time to cool down (I put in the fridge just before passing the poke test) as I am not getting great ovenspring and I feel the dough has overproofed while retarding (I do notice some rising during retard). I was thinking if doing a variation of the hybrid method might work: just before passing the poke test, put it in the freezer for about 15-20 mins and then put it in the fridge for 12-18 hours. I bake them straight out of the fridge. I think this way I have better control of how the dough proofs while enjoying the "supposed benefits" in flavor that retarding gives
Moin Roberto, great ideas you posted there. I have been struggling a lot recently with the hot temperatures. It is just a very different setup at 30°C. Yes, sounds like a good hack. When baking you have to be creative from time to time.
Do you add in the flour and water from the starter when calculating hydration?
Moin from UK, another bread, another fail - BUT, I’m definitely learning soo much. For instance I have just noticed that our fridge actually has a temperature dial which I’ve never noticed before - it was set to 8°C. Sadly, this realisation came too late for my current attempt, following your sourdough master class (again. I feel like ground hog day...). Anyway, should I set the temperature to 6° or 4°C?? I know you mentioned both in this video but what fridge temperature should I aim for if wanting to use method #3? Tomorrow is Wednesday morning. So it will be THE DAY to start the no-knead process, since this time I’ll try touching the dough as little as possible so it’s not my handling screwing things up too much. Would be great to know what you think about the perrrfect fridge temperature by Friday morning when it will be fridge time for Mr. Dough. Now please excuse me, I have to go buy some oven and fridge thermostats....
GM... I have a question... why my dough slighly down when I am scoring it? and loose air from the hole where I score it??? Is it a sign of over proofing???
Moin Henny. Sounds like it. Or maybe too much % water for your flour. If your flour has around 10% protein I recommend to go for 65% water or so depending on the flour weight.
"My Dough Game Is Strong!"
Haha thanks and yes - I feel it was strong haha.
Hii.. i have a question about shaping the dough. Can i reshape it again after it beeing proofed at the fridge? Since it lose its strength even though i already had it preshaped and final shaped. I cant figure out what went wrong. Could it be bcs of my fridge temperature wasnt right?
Moin Jacinda. Yes. You can, definitely. The crumb will not be as open. Likely your fridge was too warm, or you did not add enough strength initially. Try using the lowest rack of your fridge the next time.
Thanks for the temperature info. Question: Does this recipe bake the bread covered first, then uncovered to finish? If so, please specify the duration for covered and then for uncovered. Thanks.
Moin Scott. Yep. I bake 25 minutes covered and 20 non covered at around 230C. Bake until your bread has the desired color 😋
Hey ...I liked the joke.....sourdough !
😂 😂 😂. Very dad joke.
Interesting idea with #4. Did you notice a significant difference in taste with that bread?
@neil - nope. It was still very good. I would need to compare them next to each other again. But I couldn't recall out of my mind.
@@the_bread_code I was wondering about this as well. It seems to me like a nice trick if your timings have skewed to a point where you would probably need to bake at 3am, if that happens, as it happens when temperatures change, then the freezer trick is good to bake the bread sooner. Please let me know if you have any video where you experiment with this and its taste. By the way, your videos are quite didactic and I learnt a lot by following. Thank you for all the hours you put on this.
Great video! Did you know that "moi" is the most common greeting in Finland? Among swedish speaking finns like myself, it's also common to use "moin", exactly as you do here. I thought you had learnt it here when I first heard you say that, so interesting to hear that you use it in Germany too!
Moi. Awesome. I did not know this. Maybe that's our shared ancestors?
My maternal grandparents immigrated to America from Helsinki, Finland in 1927. My grandma always talked in her native Finn tongue but knew English exceptionally well. I miss hearing her say those words like "Kiito", etc., and her Finn cuss words when she'd get mad at grandpa....lol. Gosh I miss her and the baking smells of her house.
@@the_bread_code ...actually, I just found out that most of the European nations....Finland, Sweden, Germany, etc., do share a "Baltic" ancestry. My maternal grandparents immigrated from Helsinki, Finland in 1927, when grandma was 10, grandpa was 14. And boy, could she bake Finnish Sweet Cardamom Bread & Paistie. Grandma still spoke her native tongue even though she knew English extremely well. She taught me a lot of Finn.....I miss her.
Do you have a video about why you use the 1:5:5 ratio for your starters? I'd love to learn more about it (shouldn't it technically be 5:5:1?? Lol)
Moin Jackie. Excellent question. I have one planned. You make sure your starter is not as acidic. This is important for basic white bread where you want that ear and a nice open crumb. When too sour your dough structure will be damaged over time.
Nice, thanks! Just realized I might have been slightly under fermenting my dough.
Tip: wait 10 minutes before you do the stitching, the dough will be a bit stretchier and stickier.
Good tip. Thanks for sharing!
What is the make of the Dutch Oven you use here? I have never seen one with 4 handles and at the sides of the lid. Seems so much better than the single knob on the top that I have. Thank you.
Moin Vicki. The DO is called "Challenger Breadpan". I like to bake my bread like this typically: ruclips.net/video/-iHm0XPAmbQ/видео.html. It's gotten me some of the best results so far!
I have a question,,,, Sometimes when I get a good ovenspring it seems like the bread falls or sags a bit when getting cold,, especially after 24 ours,,, How come?
It looses the crispy crust and at the same time it falls a bit,,,,, Is it a way to prevent such a thing??
Try storing your bread at room temperature in a linen bag. The ones you get when shopping. But it's also normal, crust will go away in a humid environment. So the drier the better.
Hello! Do you have to wait 4 hours after you remove the bread from the Freezer/Fridge to bake the loaf? Thank you very much
Moin Alejandro. You bake the bread directly out of the fridge/freezer.
I think I poke too hard when I do finger poke test and my dough passes too early as a result
Seriously thank you for these. Someday I'll get all my baking troubleshooting sorted out and these videos really help
Hi Brendan. You are most welcome. Feel free to reach out with questions any time.