PROPER FERMENTATION of Sourdough Bread. | by JoyRide Coffee
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- Опубликовано: 6 авг 2024
- PROPER FERMENTATION of Sourdough Bread. The tastiest breads, full of flavors, (and the most nutritionally available) are those that benefit from proper fermentation. But what are the signs of proper fermentation? We cannot speak of a successful fermentation of a bread that does not air in it. But we can see a beautiful fermentation in light loaves, full of air, without dense areas, full of delicate - transparent cells. Look especially at the appearance of the membranes and not at the holes. Openness is achieved through proper fermentation and a full proof.
Airiness is a perfect sign of proper fermentation.
Just like in life where we can't have absolute control of things in the same way as a baker you can't control the whole fermentation process exactly. The dough is on its own. The microscopic creatures are alive inside and their activity depends on factors that no baker can control no matter how much he thinks so. All we can do is control some variables as a general guide and then judge the level of fermentation through our senses, "reading" the signs that the dough transmits to us. We need to judge the degree of proof at every step of the process.
In order to understand the fermentation level, I did some bread tests where the handling is minimal. So I didn't make the shape of the bread, but I baked it directly with the shape that remained in bulk.
Formula:
65g whole wheat flour from Saturday's peasant market
130g white flour from Saturday's peasant market
130g manitoba Casillo
255g water
70g starter
7.5g salt
Method:
7:00 - mixed flours and water
10:00 - adding the starter and Rubaud knead for 4-6mins
10:30 - adding the salt and Rubaud knead for 4-6mins
11:00 - strong fold on the table
11:30 - lamination
13:00 - coil fold #1
14:00 - coil fold #2
15:30 - coil fold #3 (very delicate)
19:30 - moved into the fridge at 4 deg. C (after 9:30 bulk at Room Temperature - 22-23 deg C)
11:00 (next day) - transfer it on the parchment paper
12:00 - bake 10 mins. at 240 deg. C with steam and 25 mins. at 210 deg. C without steam
If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!
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Natural Lava Rocks: amzn.to/32BKukS
Inspired by:
- Trevor Jay Wilson: / trevorjaywilson
- Kristen (fullproofbaking): / fullproofbaking
- Claudio Perrando: claudio-perrando.com/
Besides the gorgeous bread, you also get a nice bread therapy! Always a pleasure to watch your videos!
This is exactly the bread that I'm pondering - the tastiest bread might not have the best appearance!
prolonged fermentation, no shaping or scoring - extreme fermentation bring extreme flavor.
This is a work of art, and no mistake. I’m not sure I’ve got the patience, but I’m going to follow your method. Thank you for this great video, too. The music, as well as the outdoor scenes - relaxation!
Love the snow scenes. Oh and the bread too.
I have been feeling down lately, but seeing this has inspired me and given me new hope. Thank you.
Perfectly fermented bread has that particular look - it looks light, the crumb is open and yet evenly spaced, and you can see that it's baked perfectly 👌👌👌👌🌺🌻🌼🌻🌺🌼 thank you for your videos 😊 please could you show up the gluten development next ? What does properly kneaded dough look and feel like ? Thank you 😊
I've never seen this technique before but that crumb structure is phenomenal!
“Work of art” was exactly the term came across to my mind when watching this video! Enjoyed it so much.
I loved this video in every way and form. Thank you!
You've helped me understand the bread making finally. I've been baking bread on and off for some years now but only in the last few days after watching several of your videos I finally understood what I was doing wrong and what I need to be doing. And as a result, I just made a very nice and lacy bread like never before and with the flour that was giving me the hardest of time. Thank you.
I first mixed 25% of whole wheat and 75% of white flour with 2% salt and 66% hydration in my KitchenAid mixer until it all came together and came off the bowl. Then I autolyzed it for 1 hour. Then, in a separate bowl I added 9% of water, 2% sugar, and 1.2% instant yeast, mixed it all very well, and let it proof for 15 minutes. Then, I added the yeast mixture to my autolyzed dough and used my KitchenAid again to bring it together. After that I let it rest for 30 minutes. Then I made the stretch and fold and let it rest another 30 minutes. Then I did the lamination and let it rest for 30 minutes. Then I formed it and let it rest on a cookie sheet under a plastic cover and baked it at 500F. 👍👍👍
As always, one of the best parts of my day
Wow, what a work of art - the bread and the video.
What a gorgeous video in every way! Thank you! And I learned more about sourdough, too:)
What a joy to watch this video!!!
Thank you so much. Very beautiful and a lot of inspiration
Is such a Joy to see your preparation from start to finish especially so with the background music. Shall perfect my skill till it matches yours.
Love from Malaysia
Great to see this way of making sourdough. Simple and very different from other more popular methods. I almost fell asleep with the music and overall the video itself. Thanks!
Que preciosa música, el pan una impecable obra de artesanía y que hermosas imágenes del bosque en invierno !!!! Lo que haces va más allá de un oficio o la panadería. Aunque ya te he escrito lo mismo, no puedo evitar repetirlo, eres un poeta del lenguaje audiovisual, eres un artista !! Gracias por compartir tu inspirador trabajo.
i love your video..so calming n your bread..such beautiful crumb
Great job! Thanks. Everytime it's so relaxing to see you... all the best from germany
Nailed it. What a great video. Amazing bread!!
I have baked bread today using this method and it came out great. I wish I have found this recipe one year ago when I started making sourdough bread as it would have made the learning process much more clear. I think only after making a good bread using this method people should start looking into shaping the bread and using a proving basket. This method is showing that the most important thing is the fermentation, not the flour, not the shaping, not an expensive dutch oven or higher dough hydration. As long as you get the fermentation on point you can make amazing bread.. I will recommend this method from now on to all my friends that ask me about getting into sourdough bread making.
Everything true Daniel. Thank you!
a thing of beauty! i love all the experiments. and i'm now very hungry and need to wake my starter up :)
Most beautifully done video. Love it
Omg this is a fabulous recipe !!
I got EARS !
Watching your videos on the side while working is just so soothing and calming. Love your baking techniques, music and pace in your video setup! Have a great day!
Enjoyed watching the way you bake the sourdough bread. Will try your method.
Amazing bread. Thanks a lot for sharing the video, well done 👍👍👍
Thank you so much 👍
That was beautiful and informative. Your loaf was perfect. The music is beautiful and soothing. I feel asleep many times and had to rewatch. Ha! Good job.
Your craft is so inspiring. I hope to get there some day. Keep it up.
Your videos are so relaxing and so full of content at the same time. Good job!
Congratulations a perfect bread with an awesome crumb must be delicious!
I love your content! Music is wonderful. I’m learning with no words spoken. 😘
beautiful work! its a pleasure to watch
Wow! You are truly amazing sourdough master, thanks for sharing 😍
Great presentation thank you.
A thing of beauty. Your skill is well honed!
Perfect!
Beautiful!!!
its perfect perfect perfect, spectacular ... amazing ... aşırı iyi helal helal helalllll
I discovered your channel today. Wonderful ! Your breads look amazing. Something to aspire to. I wondered where you were from and checked your “about “ page. Sibiu Romania!! I visit Romania in 2015. I fell in love with your country and people. Everyone was very genuine, warm and kind. I loved Transylvania ! I hope to visit again. Thank you for your videos. I will stylus your bread making technique 😊
great video.
Bravo 👏 💯
Gotta try this! Lamination and no shaping!
This is the channel of bread geek. Thank you again for this new pedagogical video
Thank you Amandine!
Bravo!
Could you please do a video sometime on how you feed your starter and at what ratios you feed prior to making bread, etc. Thank you for another super video!
This is the next method I will try! Have you tried adding scoring in with this method, or do you feel it may deflate the unshapened dough? Thanks again for sharing; such a beautiful loaf!
Masterpiece 👏👏👏greetings to Romania😊 from PL
I am learning, I found this video very helpful.
Beautiful bread as ever. You've taught me a lot. I've incorporated a lot in to my process.
Glad to help
I agree!!! We've learnt a lot in this channel!! Thank you Joy!
Bread looks beautiful and wholesome. Love the mindfulness going into the bread preparation.
Amazingly influential
Perfect as always!
Thanks again!
Bread art. Love how the loaf jumps off the bottom of the oven.
So beautiful
1000000 like 👍
You are a god. Whenever i leave it as long as you did at room temperature my dough overferments and loses structure.
The name of the wonderful piano song is Morning in Heidelberg, I love your videos, they are so very informative, easy to watch and listen to. Keep them coming!
I've watched all your videos in order. It has given me the confidence I need in my technique. Please also make a video on scoring designs ( like a leaf or something easy). Thanks for all your videos.
Noted :) You saw, I'm not good at scoring yet :)
Super tare Gicu! Nici nu mai stiu la ce sa ma uit la munca ta : fotografie, cafea, paine.
Hei, salut Horatiu! Multumesc! Cand ma prinde cate o pasiune sunt pierdut, :)))
@@BreadbyJoyRideCoffee stiu de la Maguri de asta ;)
Insane texture! Very inspiring! One question: I usually make much larger doughs when I bake, typically around 1000g flour at 75-80% hydration, and divide it into three loafs. Will the sheer size of my dough make it harder for me to get this kind of results?
Fantastic!!! Thanks!! 🇺🇦❤️
Nice to see your local market is open! My in-laws live in Hungary and everything is closed other than grocery stores.
Still open here. Don't know if will be ok in the next few weeks. Not so good prediction ...
素晴らしい！
Perfection. I'm waiting when you bake the bread without the pulp :) Only the crust :) Well, maybe a few threads inside :)
excellent
wow bro
The open crumb is awesome!
But how do you prevent your hands from getting sticky during the kneading and lamination process? Particularly with such a high hydration dough.
Seeing this process for the first time - and the final baked product looks stunning! 👏👏
Fermentation is The Key! mastering dough fermentation is not that simple though... eagerly awaiting Trevor J. Wilson promised book on Fermentation ( mate, why is it taking this long?... :- ) and learning a lot from you! Thanks for sharing your experiences and baker craftsmanship. Best regards,
Can't wait his book too :)
Stunning crumb!! My question would be: why not bake this way every time? Or, alternatively, how does baking this way and getting these beautiful results inform/change your process?
For example, if you were doubling this recipe to make two loaves and needed to divide & pre-shape... when would you do that? Would you simply walk it back from the time your dough went into the fridge and divide about an hour or so before then to allow for a half hour bench rest and 25 min or so RT proof after shaping and placing in forms/baskets? Or would you want to allow more time for the dough to recover from all the handling of dividing/preshaping/shaping?
¡¡¡beatuful!!!
thank you!
oh man this is beautiful but I just wish you scored it!! :p ❤️❤️❤️
Well, it was a balloon in the oven!!! Very clever way to check the fermentation as when we shape (or even preshape), unless we are very gentle, some air is lost in handling the dough. Another thing I've noticed is that your crumb is usually even in most breads you make. I remember your video on wild and even crumb but this doesn't seem to work with me...I almost always end up with a wild crumb. Do you think it's only a matter of how long it will rest in the fridge?
1: after you get the dough out of the bowl to do the lamination, do you let the dough rest on the table? (if yes, how long)
2: is it possible to overkneed using the Rubaud method after adding the starter/salt?
3:did you try to use handmixer with dough hook instead of the Rubaud method, or does it leave a negative impact on the gluten structure?
sorry for poppin in your videos asking multiple questions, i'm just very fascinated by your technique and passion
i just cant stop watching your videos over and over :D a true therapy
1. No, just few seconds, no rest here. Spread a bit in this stage because of high hydration until I get the dough scraper. Usually if I have dough for two loaves, after dividing at this stage and make them round I let them to relax for ~5-10mins.
2. Many people said that is imposible to overknead with manual kneading. But I think yes, you can damage the gluten network I always search for dough integrity.
3. yes sometimes I use my Kitchen Aid with hook, works well too. Just don't overknead with high speed. Keep it lower, not in aggressive way. Just simple, low speed, autolyse, 4 minutes low-medium speed with starter, then the same with salt. And then next steps.
Keep in mind, each step is a good suport for next step. If you fail at one will be hard to recover in next stages.
Thank you!
That looks absolutely delicious! I just started a new sourdough starter and it looks great. It doubled in size on day 2.
Sounds great!
👏👏👏👏👏
I like the bowl cover you are using. Where did it come from? The music is beautiful by the way
Thanks a lot for sharing your experience! Do you use a banking steel in your oven?
Thanks
I followed your way and my sourdough bread have much improvement. Thanks
Thanks for sharing the video! It's so relaxing to watch like always. I would love to give it a go this coming weekend.
Since you didn't shape it, would it be easier to flip the cold dough from the glass dish directly on the baking paper to avoid handling it?
I suspect that the parchment paper would get wet during 1 hour rest, which is not desirable.
Thank you so much for sharing this! I loved that you’ve put the time on the video so we have a precise reference.
For your started be at peak at 10:00am at what time and proportions did you feed it lastly?
My kitchen island is made of granite and it’s where I work my dough. Do you think the cold temperatures of the surface can have a bad influence the fermentation process?
I feed it in the evening at 23:00 with small seed 1:10:10. with strong white flour. I guess granite it's perfect too. Anyway fermentation is faster in last stages not in earli stages when you do folds or lamination.
@@BreadbyJoyRideCoffee Thank you!!! 🙏🏻
Love this presentation. Can someone tell me what is the background piano piece?
Hi. Your bread looks excellent. How you feed your starter before baking?
Hello. A different question: do you know what the time span is from the moment you feed your starter until you’ve done all your baking procedures and the bulk fermentation is completed, and you are stepping into to the risky terrain of reaching overfermentation? To put it short: how much time do I normally have before I really have to bake in the oven (room temp: 21deg C)? /Anders in Stockholm
I live in a hot, humid country (Malaysia). The temperature is 30-31 degrees Celsius IN the house.. bulk fermentation is around 3-3 1/2 hours total.. any more and I risk the dough collapsing (which has happened before!)😂. Sometimes though at the end of the 3 and a half hours, I feel like the dough may be at the brink of collapsing.. so I quickly shape and put it in the fridge. Oven spring is good, but my crumbs aren't lacy as this! I deem my starter strong, and always use it at peak. Question, how would you describe the end of bulk fermentation, since fermentation is so imperative in getting a nice, lacy, open crumb? I already ensure that the dough is strong (window-pane test), wait for it to double in size, holds its shape during last coil and fold, and feels soft and pillowy whilst shaping. Anything else I'm missing out? Please help!
Do you use bread flour to feed your starter (13% protein or more)? What hydration? And how much of a rise do you normally get (double / triple)?
What a gorgeous video and an amazing bread! You are such an inspiration. In your other videos, what size are the bannetons you use?
Thank you so much! oval, 0.75Kg, 23×14,5x8cm
here: www.bakersshop.ro/produse/cos-de-pulpa-lemn-pentru-dospit-oval-0-75kg-23x14-5x8cm-model-crestat/
@@BreadbyJoyRideCoffee thank you! It's a shame that these are basically sold out everywhere, and if not, it's rare to find one with international shipping.. In UK they have it in couple stores but seems impossible to get after Brexit :( I guess I will keep looking..
What volume increase is ideal for bulk fermentation?
20%, 30% or more?
does temperature play a big role? it is always hot here in between 28 to 32°C.
Hello and thank you for your great videos!! I am a foreigner living in Romania and I love making bread. My problem is that I cannot find Romanian strong flours. I use Hora flour which is weak but tastes good together with dark rye Romanian flour most of the time. The result is not so bad, but a strong flour would be better. I have used Caputo found at Metro, but it is tasteless and very expensive. Could you recommend some Romanian strong flours and let me know where I could buy them? Thank you in advance.
Hello Constantin. Better to try hungarian Flour (550) is better then romanian flours. You can find in supermarkets. Is cheap. I use caputo too but I mix it with whole spelt or rye for taste.
@@BreadbyJoyRideCoffee many thanks !!
I'm curious why you pop the air bubbles? Don't you want to maintain them for an open crumb?
Really enjoyed watching you make this master peace my promblem is that the mixture still stays sticky and wet I so want to make bread :(
maybe this will help you: ruclips.net/video/vSnAjDJy_4s/видео.html
Thank you for beautiful video again. I can see below questions regarding: you add starter at 10AM. At what time you feed your starter last time. I'm asking this question second time. Also, your recommendation for pyrex two dishes... It saying that the dimensions are 8inches (20cm) square, but below on product informations (Amazon)it saying 5.91inches, which is 15 sm. Please inform, what exactly the size the glass dishes are. I have 15cm square two of them, but they look smallish. Thank you again.
Hi Lilian, thank you! I feed it in the evening around 23:00 with small seed 1:10:10 with stong white flour (manitoba casillo). At 10:00 was prety young.
Pyrex dishes. I bought them from local supermarket, there are 20x20cm. I must look again on Amazon. But indeed 15cm are a bit smaller. Last week I bought other two, there are larger, I guess 24x24, seems to be ok too.
@@BreadbyJoyRideCoffee Thank you so much for reply. I watched your video for making starter several times, and many others. No one recommended making 1:10:10; I use very strong Canadian organic flour 14.8%. whenever requires white flour. Do you think it is to much? Three days ego, I started new two starters 1) Rye, 2) Wholemeal flour; All organic; This recipe (Maurizio)was recommended by Trevor Wilson in one of his comments. It includes 50 gr. white flour and 50 gr. whole grain. I'm trying to learn , making very vigorous starter, which is triples. I like all your recipes. So far I made two of them and they were very good even with mistakes. I will definitely do as you do, 1:10:10; Your talent is so special!
Two questions: 1. Would there be any disadvantage using only high protein flour (Manitoba)? (You had a mixture of three types here with less than half being high proteing flour.) 2. I’m trying to get hold of the big type of bench scraper you have. But the link you provided goes to a smaller version. I’ve found the one you use in America, but for covid-reasons the don’t ship outside USA. What is the brand name of your scraper? Do you know if it’s available in Europe? And by the way: thank’s for a very good instruction video. One extra question: resting times after lamination and folds - do you know what happens if you shorten these times? Are you losing strength?
1. I have tried (and continue to try) to find a balance between structure and taste. Manitoba has great qualities to create volume and structure but unfortunately it is not the best option when it comes to taste. But this is easily solved with wholemeal flour, spelt, rye, etc. But obviously you can do it only with manitoba, the process will go slower but you will still need to appreciate the fermentation (with any flour).
2. I bought it from Romania, but from what I notice it is no longer in stock here either (www.cofetarulistet.ro/ustensile-lucru-brutarie-patiserie-cofetarie/cutite-raschete/rascheta-inox-cu-maner-plastic-19-5-x-14-5-cm-ras-3.html). You can see the brand, it looks like an Italian brand. It is very good, wide, with rounded corners, flexible, I would not replace it with anything else.
3. After lamination and folding the dough is strained and slowly relaxes. If it reaches the edge of the vessel, I re-tension it. Remember that you also need elasticity and relaxation (extensibility). A dough that is too elastic will not swell.
Meditationtime: once again, magic happend!
Thank you Nick!
Hi there, I suppose your starter must be super strong the SD this risen? If so, how do you treat the starter?
The higher the hydration of the dough the more thinner the crust is?
Since I can't get "0" Manitoba flour here can I use "00" flour in it's place?
I don't know how you do it. When I mix in the starter also the salt, my hand gets all stuck with dough, I even wet my hands. Is there a trick?
What's the best starter ratio 1:1, 1:2, 3, 4, 5,? 3 hr autolyse?
How do you avoid the high hydration dough sticking to the paper?