After watching 1000 videos and baking 27 bricks your video is the best. Super simple. All the others make it a 205 step process. Great video...good camera work and audio is great.
I've watched so many different sourdough videos and everybody's bread turns out great yet you all do it so damned differently, every step is different!
Great recipe and technique. I also appreciate the design touches you put on top. I've watches your video a few times to see the subtlety of the process and just noticed the tea towel totally switched colors in the fridge over night, made me laugh. Again, nice job. Much appreciated.
You dog/companion is nothing short of adorable! I just love those videos of him in that beautiful environment that he's growing up in. Who could ask for more!
I love your demonstration! Easy to follow. Old and organic in style with hands on. Very French. I was looking for a Poolish Styled Sourdough Starter. Bien Cuit - Well Cooked or Well Done. Pronounced - BeeYeeun Queey
If you want your loaf to be less dense, don’t add more flour when you stretch and fold. As a matter of fact, you can SF without even taking it out of the bowl. Otherwise, looks good!
Yes. Just wet your hands and folding is easy. Putting flour on the board each time will change the hydration level a lot over several stretch and folds.
I loved this video! I´ve just started making my own sourdough bread and watching this just makes me happy. Will try the stencil - cool touch. Thank you. :)
Just pulled my loaf out the oven, it looks great! Have not cut it yet. I liked doing the stretch and folds on a floured surface, felt. Ore organic. Just wondering why my loaves always stick to the baking paper! Bugger...
Hello. I prepared as I saw you teach. Everything turned out okay. My question is why good bread tastes fresh in just two days. ??? After two days there is really no need to touch it. When I buy ready-made bread, it lasts for at least 4 days. I'd love to have an answer to my question thanks
Great looking bread and an interesting method, thanks. Could you bake the loaf straight after say five stretch and folds.....does it have to sit in the fridge overnight or can it just proof without refrigeration for a few hours and then be baked?
Love the look of the loaf and the careful steps. I noticed ur bread did not have so many bubbles inside. Why is it that some loaves are more hollow than others? Does using wholewheat flour have an effect?
Do I’ve been leaving mine in the oven with the light on basic science the heat speeds up the reaction. But yeah I find that my bread isn’t as dense inside it’s actually soft and gummy and I love it.
Trying this recipe now and adding some sunflower seeds. Wonder if I need to put in fridge or can it just let rise room temperature for a tiny bit then cook right away
How'd it go? You can get away with a lot of variation for bread - longer it "proofs", more time it has to rise and form flavors. But if you don't have the time (or patience), you can put into the oven as long as you've gone through several stretch and folds.
I put the loaf into the oven instead of putting it into the fridge and it turned out delicious. I used a combination of whole wheat, einkorn, sprouted spelt and white flour for the dough then added the sunflower seeds during the third stretch and fold - there were clumps of sunflowers in the bread - so it did not blend in very well. Do you add your seeds in the beginning or during stretch and folds? Thanks for sharing
Your hat was in the way at times. Why did you slap it into the bowl?? I've baked bread for some 40 yrs and never slapped it into the bowl. Just curious.
A lot can go wrong, but the most likely culprit is that you probably over-proofed it. If you let it go too long, it doesn't have the strength to hold up and will collapse. You want to catch it on the rise. It happens. Getting consistent results baking bread is all about trial and error. It's going to be different for everyone depending on your area (different yeast in the air), your oven, flour, altitude, etc. When I was first starting out I ruined a lot more than I got right. Eventually you start getting the feel. It's more jazz than chemistry, in my opinion.
Agreed about finding the right hydration for your flour type / starter strength. There's definitely a tipping point where the dough loses its ability to hold form and I've found with my preference I like to go less hydrated but that's bread making and we all have different ingredients, ratios, and ovens.
I use 100% hydration dough and have no problems. I stretch fold in the bowl so no extra flour is needed. Watch the RUclips vid called “handling high hydration dough” by the San Francisco bakery channel. After the first proof just slap it on a table and use a scraper to form it, still no flour used, let it rest 20 min. and then shape it. Be sure to cake on the flour when you dust the banneton though. High hydration dough soaks it up and will stick to it so use plenty, I learned that the hard way. 😁
i have looked at so many sourdough vids and have come to the conclusion that i just cant be bothered am off to the store honest what a lot of fuss for a loaf of bread ,mental
It’s easy actually. I messed up my sourdough at least a dozen times before finally getting it right. There’s a lot of bad info out there. Or they make it waaay more difficult and complicated than it actually is.
It's a thing to do that some people enjoy. It's a hobby. That's the nice thing about hobbies. If you don't want to make bread as a random thing you do for fun... don't. If you don't like to paint... don't paint. If you don't like knitting... don't knit. Sounds like you're not interested in making bread, so this becomes a real easy choice for you.
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After watching 1000 videos and baking 27 bricks your video is the best. Super simple. All the others make it a 205 step process. Great video...good camera work and audio is great.
I've watched so many different sourdough videos and everybody's bread turns out great yet you all do it so damned differently, every step is different!
Love the tri-force stencil
Great recipe and technique. I also appreciate the design touches you put on top. I've watches your video a few times to see the subtlety of the process and just noticed the tea towel totally switched colors in the fridge over night, made me laugh. Again, nice job. Much appreciated.
You dog/companion is nothing short of adorable! I just love those videos of him in that beautiful environment that he's growing up in. Who could ask for more!
I love your demonstration! Easy to follow. Old and organic in style with hands on. Very French.
I was looking for a Poolish Styled Sourdough Starter.
Bien Cuit - Well Cooked or Well Done. Pronounced - BeeYeeun Queey
That’s the best Design Ever! I’m going to try it on my Sourdough once my starter is fully activated! 🔼
This was a really helpful video thanks. You explained what to do, why, and what to look for. I can’t wait to try again.
If you want your loaf to be less dense, don’t add more flour when you stretch and fold. As a matter of fact, you can SF without even taking it out of the bowl. Otherwise, looks good!
Thanks for the tip! I'll give that a try - I used to do that but heavy dusting was always quicker and cleaner. Hard to be patient with "wet" dough.
Marcus1953 hahaha. I commented basically the same before I read your comment 👍
I'd agree, fold in a bowl, much easier
Yes. Just wet your hands and folding is easy. Putting flour on the board each time will change the hydration level a lot over several stretch and folds.
@@andrew.drummond just wet your hand before stretching/folding in the same bowl and you should be fine!
great video. thank you
Nice sourdough Andrew. Thanks for sharing. Cheers
I loved this video! I´ve just started making my own sourdough bread and watching this just makes me happy. Will try the stencil - cool touch. Thank you. :)
I love your skiing videos but i wouldnt mind seeing some more of these too!
It's a work in progress, appreciate the positive feedback. Will definitely have some more videos like this throughout the winter.
love your recipe .mine is always come out flat and hard
Beautiful loaf. Thanks for posting.
Hahahahahha We have my phone connected to our Echo via bluetooth and when you said "Alexa off" at 3:43 ours turned off too. Thanks for the video.
Haha supercool video! Great idea to do while we wait for snow!
I simply love your video. Thank you for sharing :)
Ah shiet that looks good. Time to thrift shop for the swirly bowl and a dutch oven
My amazon went off when you said "alexa off" haha
Nice job.
Just pulled my loaf out the oven, it looks great! Have not cut it yet. I liked doing the stretch and folds on a floured surface, felt. Ore organic. Just wondering why my loaves always stick to the baking paper! Bugger...
Круто! Красиво! Спасибо:)
Hello. I prepared as I saw you teach. Everything turned out okay. My question is why good bread tastes fresh in just two days. ??? After two days there is really no need to touch it. When I buy ready-made bread, it lasts for at least 4 days. I'd love to have an answer to my question thanks
"Bien Cuit" is French for "Well Cooked"
...when you search RUclips for Tuckerman's Ravine ski videos but end up watching some guy make bread...
same, how did this happen
stop and smell the freshly baked bread....
Great looking bread and an interesting method, thanks. Could you bake the loaf straight after say five stretch and folds.....does it have to sit in the fridge overnight or can it just proof without refrigeration for a few hours and then be baked?
Love the look of the loaf and the careful steps. I noticed ur bread did not have so many bubbles inside. Why is it that some loaves are more hollow than others? Does using wholewheat flour have an effect?
You put the triforce on your bread. Came to this video because I thought it was Zelda related.
Yum
Do I’ve been leaving mine in the oven with the light on basic science the heat speeds up the reaction. But yeah I find that my bread isn’t as dense inside it’s actually soft and gummy and I love it.
Can u make bread immediately instead of putting in fridge?
Did you change bowls from stainless steel to glass for your starter proofing
So you cut your bread after toasting it after cutting it after baking it after cutting it
Hi .can i bake right away after i finish stretch and fold?not put to refrigerator? Or its need stay on the counter for sometime?
How many hearts does this bread restore?
Trying this recipe now and adding some sunflower seeds. Wonder if I need to put in fridge or can it just let rise room temperature for a tiny bit then cook right away
How'd it go? You can get away with a lot of variation for bread - longer it "proofs", more time it has to rise and form flavors. But if you don't have the time (or patience), you can put into the oven as long as you've gone through several stretch and folds.
I put the loaf into the oven instead of putting it into the fridge and it turned out delicious. I used a combination of whole wheat, einkorn, sprouted spelt and white flour for the dough then added the sunflower seeds during the third stretch and fold - there were clumps of sunflowers in the bread - so it did not blend in very well. Do you add your seeds in the beginning or during stretch and folds? Thanks for sharing
I've tried several times to make. The dough is always so sticky and I end up adding more flour each stretch and fold.
You can actually stretch and fold in the bowl without adding all that flour.
Wet dough is preferred over dryer dough! You don’t ever work more flour in...
stretch and fold then is another way of kneading?
Can you cook it right away or do you have to put it in the refrigerator?
Your hat was in the way at times. Why did you slap it into the bowl?? I've baked bread for some 40 yrs and never slapped it into the bowl. Just curious.
What size dutchoven did you use?
Bien cuit: /Beeang cooí/ sounds much better. :)
Bummed I'm no backcountry skier, so i won't be allowed to make this bread.
Impressive! Do you do this (cooking) for a living when you aren't skiing?
Not yet - I'd like to start selling loaves though.
Yeah! You show Alexa who’s the boss!!
Actually Quest 64 had more bread in it than zelda
Finally someone else says it, nobody above mentioned Zelda? That many people watching and don't know it?
I thought he might score it with a ski
Man that’s a lotta work! I think I’ll just go to Shaw’s.
What did i wrong.. When i cut my dough is sinks and you can see it looses its shaps. The bread comes out much flater then yours.
A lot can go wrong, but the most likely culprit is that you probably over-proofed it. If you let it go too long, it doesn't have the strength to hold up and will collapse. You want to catch it on the rise.
It happens. Getting consistent results baking bread is all about trial and error. It's going to be different for everyone depending on your area (different yeast in the air), your oven, flour, altitude, etc. When I was first starting out I ruined a lot more than I got right. Eventually you start getting the feel. It's more jazz than chemistry, in my opinion.
Question, instead of folding it 4 or so times every 45 minutes can you just knead it for 15 minutes or so and move on?
Lisa Swenson no, gluten needs to rest/relax. Keep on kneading it for 15 mins won't give you good results
It was a little dense for me, not enough air pockets but a good video, love the design..👍
Kinda needs more water...
I usually like 70% hydration rate in my dough (80 is just too scary for me).
Agreed about finding the right hydration for your flour type / starter strength. There's definitely a tipping point where the dough loses its ability to hold form and I've found with my preference I like to go less hydrated but that's bread making and we all have different ingredients, ratios, and ovens.
I use 100% hydration dough and have no problems. I stretch fold in the bowl so no extra flour is needed. Watch the RUclips vid called “handling high hydration dough” by the San Francisco bakery channel. After the first proof just slap it on a table and use a scraper to form it, still no flour used, let it rest 20 min. and then shape it. Be sure to cake on the flour when you dust the banneton though. High hydration dough soaks it up and will stick to it so use plenty, I learned that the hard way. 😁
That seems like a ton of flour
Alexa! Call him to make a bread for me😜
That's sexy. I've done many no-knead loaves and they didn't look anything like that.
Pretty good video except that your left arm covers much of what you are demonstrating. But I still get the process.
Way too much flour!
illuminati confirmed!
Your bread could proof faster so watch it.
The actual dough, not DUH actual dough.
i have looked at so many sourdough vids and have come to the conclusion that i just cant be bothered am off to the store honest what a lot of fuss for a loaf of bread ,mental
It’s easy actually. I messed up my sourdough at least a dozen times before finally getting it right. There’s a lot of bad info out there. Or they make it waaay more difficult and complicated than it actually is.
Try @ilovecookingireland and @firehousebakery it's how I learned to work with wet dough at the beginning
It's a thing to do that some people enjoy. It's a hobby. That's the nice thing about hobbies. If you don't want to make bread as a random thing you do for fun... don't. If you don't like to paint... don't paint. If you don't like knitting... don't knit. Sounds like you're not interested in making bread, so this becomes a real easy choice for you.
@@krisredwood I have to agree, Patrick inspired me to keep going.
Illuminati bread⚠️😜
Nooooo, please stop adding flour to your dough!!!
"Lightly flour" hah
Who cares you're hot.
It's morning in Ireland, starter has been sitting overnight, time to start baking! Recipe starts 2:20
You obviously heat your oven beforehand and your container?