You can read about this in detail in my free book called “The Sourdough Framework”. You can read it here: breadco.de/book. If you like it, a small donation is appreciated - but absolutely no knead.
Pro tip: Pull your cloth barrier so it is taught across the top. Then flour it to get an even covering. Then when you put the dough in it will pull everything down into the banneton.
Thank you so very much for your hard work in showing us it's more than one way to do shaping. I have improved my baking skills quite a bit. You're a great teacher. "Dankeschon."
Great videos. I took a break from baking for a while and needed a touch up on the finer points of shaping and this and the previous pre-shaping vid were exactly what I needed to see. My loaves used to explode upwards and make great bread but recently I've been getting discs (with great flavour and crust) fingers crossed this helps
Nice one, I haven't seen so much stitching before, I tend to just do 4 folds in, flip then tension and shape with the scraper. I try to use a dab of water on the scraper and zero flour on a silicone board. Depends a lot on the hydration though!
@@the_bread_code actually i do something wrong. I made two loaf already and in both of them i side was a dough without bubbles. I think its about temperature of baking. I hope i will figure it out. Greatings
Hi Linda. I am sorry. One of the earliest videos I made. I do it better now. If it helps I can send you a version without the audio. Maybe any other things you would like me to cover? Could also work on a new tutorial. Have a great day!
Excellent video. What about preshaping and final shape? Do you do preshape? What is the difference between presahpe and final shape? Will you not lose stickiness if using preshape? Or is final shape just a "tightening up" of the ball?
Excellent question. Yes. I do pre-shape. I pre-shape whenever I bulk ferment together multiple doughs. Then there is no way around pre-shape. I actually made a video on preshaping vs. no preshaping the other day, have a look: ruclips.net/video/bBSuFq346YM/видео.html TLDR - basically preshaping will even out your crumb a little bit more.
I have starting doing my own bread and I’m enjoying it. However I have noticed that there’s a bit of waste when it comes to this shape. Yes I am aware I can used for croutons but I want is to maximize my bread utilization. Is there a reason why they can’t be square like a classic banana bread shape?
Thanks for sharing your technique The stitching method doesn't always work for me. Sometimes the dough gets little 'flaps' where it doesn't adhere to itself. I'm not sure what causes this?
Excellent tutorial... almost (grin). I subscribed recently and am really enjoying hearing what you have to teach. Okay, now for my minor complaint. Maybe it's just me or more likely it just that I'm getting old., but my ears have a hard time filtering your words from the background music and it's not only the visuals but the detailed verbal information and instructions that I come to your channel to learn. I'm gonna watch anyways, but... just sayin'.
Moin MorninTripper. Thanks for the feedback. I know, I have not realised, I'm sorry. I have taken that feedback and try to do it better now on the new videos. Feel free to reach out anytime with more questions. Happy baking.
@@the_bread_code Appreciate the quick response! Clearly, I spoke too soon... I've watched another 20 or so of your videos and not a one of them contained background music. I'm off to the kitchen now to perform your #1 HACK TO CHOOSING PERFECT SOURDOUGH WATER AMOUNT I'll be testing two new varieties of flour, in order to choose the best hydration for each of them.
Great video iam new to sour dough bread making just wondering can you use the Blanton basket with out the cloth or does it need to be in the basket ,,and what recipe is a good basic artisan sour dough where I can add different herbs and seasoning to it thanks for sharing your video
You can use your banneton either way. 🙂 And any basic sourdough recipe can support herbs, seasonings, and other inclusions. This is one of the beautiful things about sourdough- it's adaptable and customizable. Have fun! 😁
Moin Junior. Sounds like your sourdough has too much acidity. Exactly the same thing happened here in the end of this video when I was trying to shape the dough: ruclips.net/video/qM9BXKaIr60/видео.html. Cheers.
Thanks both of you. Tbh I've tried both of the suggestions 1/ feeding 1 part starter 5 parts flour and water and 2/ gluten development (windowpane) but none seem to improve the strength of the gluten layer after shaping. I think it might have something to do with the quality of the flour...
@@juniorcuigniez7096 My recommendation based off of the issues I've overcome in the past is to play around with different hydrations. Even if the bakers you see online are using super high (80-90%+) hydrations doesn't mean the flour you are using will work at those kinds of hydrations. Every flour has different absorption properties and that is never something that can be listed or explained by the miller or manufacturer. The only way to figure it out for yourself is to experiment on your own and find out what works for you. With my flour and climate, I keep my hydration around 78-82%. Keeping good gluten development practices as a control is important though. Again find out what works best for you. I do an overnight autolyse, mix on multiple speeds with rests in between, lamination, and coil folds throughout bulk fermentation as my personal method. Hope this helps!
at 5:12 does it matter if you flip it or not as you put it in the banneton? At that point, after your rolled it, there's not sticky side anymore right, and it seems to be about the same roundness on the top and bottom sides, so it doesn't really matter what side it proofs on now right?
Envy again. Thank you for sharing your skill. May i know how long have you been doing sourdough bread? I tried round off but it the bottom just look a big lump that is not properly incorporated. Like what you mentioned here, if i have too much flour, it wont work, is that the only reason? God bless.
Moin Xin, I have been doing it for around 4 years now. Try not using as much water, go for a little less, max 65% hydration. Keep practicing, try making buns from time to time. That will definitely elevate your skills as you have more doughs to practice. Worst case if things are too sticky, use a loaf pan. Place your dough in the loaf pan. Proof it as usual and then bake. Saves the dough every time!
Hi there, brilliant video. How many of these S&P sets do you do before it can go into the fridge? I’m working with rye and white bread flour.. Thanks again🌸
Hi ! how long should the dough stay in the proofing basket and at what temperature ? I know it is not the same for everyone but what do you do after that ? when is it ready to go in the oven ? Thanks !
Question, i think you mentioned in your earlier video about avoiding to have to split the dough into two because it tears the dough into two. So, would it be better to have two in the beginning? Thank you. Hope you are not tired of my questions.
Moin Xin-Xin Mah - excellent question, thanks. Yes, definitely. This would give you a more open crumb. However in a large bakery you can't avoid it. You always have to divide and preshape your large dough.
Interesting content always. thank-you. However you could be more carefully with the audio in all your videos. A decent lavalier microphone will help. Also, In this video ej. the background music only ads difficulty to understand what you say.
Very informative info, thank you! One observation. This video would be more effective without music. Its somehat loud and distractive to listen to you talking over it.
I Love watching high hydration dough shaping (.... sounds like it could be a legitimate fetish....), it's nail-biting at first and thenwhen it worked it's jaw dropping!
Die Liebe für Brot!!! Sei es backen oder videos ansehen... oder natürlich das essen! Ich liebe es deine videos an zu sehen und was passiert...? Ich will oder muß Brot backen! Liebe Grüße aus MA
Moin Stuart. I'd add it right away together with the sourdough. Small side-note, over time it the dough will get less sweet, as the yeast will start eating a lot of the sugar.
tuck on sides and squeez like youre making a ball of mozerella. youre welcome. also when you eat chicken wing flast remove the bone that kinda sticks out from the meat. youre welcome
@@the_bread_code I apologise for Richard's disrespect, you are putting a lot of thought, time and effort into this and these videos from which I am very appreciative and learning so much. Thank-you for these gifts to strangers
Nice video, but too much bench flour and crust flour for me. Also the music isn’t necessary and I find it distracting in demonstration videos of any kind.
I have been obsessed with sourdough bread baking these Covid times . As a none baker or cook, this channel is the most informative to me so far everytime I failed. More power to the channel. Keep un the good work.
For hard of hearing people, background music makes it impossible to follow (except visually) and even then is terribly distracting. Why put in loud music behind a spoken tutorial anyway?
Protip: pull the cloth taught across the top of the banetton so you get a nice even layer across the top. Then when you set in the dough everything will sink down into the banetton.
It's a pity about the band playing in the corner of your kitchen. Are they always there? That would really start to annoy me after a while. Maybe you could ask them to stop for a bit while you're filming next time?
The dough shouldn't be deflated that much. I shared a link with you before to my one experiment. Hope it helps. Feel free to reach out with more questions :-)
Saw your video for the first time ans immediately subscribed it. I am baking first sourdough white bread and find your way of sharing your skill absolutely fantastic. I had been looking for the right flour type in Germany...you provided me the right info. You're awesome. Einfach weiter so...! Grüße aus sonnige Berg Strasse.
Thank you for your clear instructions, but ....... Why do you need the background music ? I find it distracting., so I mute all the sound and missed your verbal cues.
Thank you for the very clear instructions! Can I just ask, what is the hydration of this dough? I find it really hard to shape, even with flour my dough is always sticking to my surface :/
I think it was around 70-80% hydration. Try using more flour, it should do the trick :-). Also - if your bread might be overfermented, this could cause issues too.
@@the_bread_code thanks for the reply! I’ll try that. 😊 I’ll try different fermentation times too. I wish there was a way for me to try different variables quickly, without having to use tons of flour and oven time! 😂
Hi. Your baking is so inspiring. I recently started to bake my own but I need your advice please . 1- my starter is whole wheat and I am feeding it only whole wheat, I am afraid if I will mix it with strong flour it will become weak) . / do you think I should start a new starter with strong bread only ? I tried with all purpose but it didn't work 2- While scoring my loaf the dough is going flat (not firm like yours ) / do you think because I am proofing it in a pyrex bowl instead of banneton? Or it's not proofing enough? Or my sourdough recipe? I really appreciate your advise . Because I tried so many recipes and I am getting the same results. Thank you so much and all the best,
I use 100% all purpose (AP) flour to feed my starter. Whole wheat (WW) matures then goes old much much faster and costs so much more to use. When it comes time to bake, I add WW flour to the levain (starter you will be using in the bread) the night before.
Moin Mountaha - hope all is good. I would keep your starter always whole wheat, that's what I like to do. My starter is around 3 years old and loves the flour. Pyrex bowl won't be an issue. Just use a kitchen towel inside, add flour. It is the same as a banneton. Maybe you have been using too much water for your flour. I recently added a video on figuring out a great ratio: ruclips.net/video/s1gM_jziXcI/видео.html. Hope this helps.
I make sicilian square pizza at home using 80% hydration. Could I theoretically use this method of shaping for the dough but instead put it into an oiled bowl for 72 hours and then use that for my pizza dough? I have an issue where i find my shaping doesnt keep my dough balls very upright and they become slouched.
What surfaces have you used to shape? Does it make a difference? Which is best? Wood? Stone? Faux stone? My dough doesn’t shape as easily as yours but it could be that I need practice 🤷🏼♂️
Interesting, thank You for sharing! I wonder if You've ever made bread kvass from Your sourdough bread. If not, please do try it, its quite simple and I've heard that german rye sourdough bread works very well for it
You can read about this in detail in my free book called “The Sourdough Framework”. You can read it here: breadco.de/book. If you like it, a small donation is appreciated - but absolutely no knead.
9You
Made me think of this :ruclips.net/video/vbigvtzdWRI/видео.htmlsi=-4NhSGMjV6PFsZYa
Pro tip: Pull your cloth barrier so it is taught across the top. Then flour it to get an even covering. Then when you put the dough in it will pull everything down into the banneton.
Darryl - what an amazing tip, thank you so much! That really is a super good hack.
This is probably the most helpful bread baking channel.
Thank you very much!
The Bread Code Thank YOU very much! You have helped me drastically improve the quality of my bread.
@@kevoramma thanks for the nice words. Seriously. That means a lot. Happy baking!
The music is super annoying
Preach
Oh my. I can’t agree more!
Brilliant, The bench scraper tuck makes a lot of sense
Moin WantonMyth, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
Could you lower the music please? Id really love to hear what you have to say
Moin Alissa. Sorry for this. Yes, lesson learned. Unfortunately I can't change it anymore.
@@the_bread_code But for future videos please?
Ja, es war ein bisschen schwer dich zu hören. Viele dank!
Thanks for a great video
I came here to write the same thing! Thanks for fixing it in your future videos.
Finally I understand preshaping and shaping. Thank you so much.
Thank you so very much for your hard work in showing us it's more than one way to do shaping. I have improved my baking skills quite a bit. You're a great teacher. "Dankeschon."
I'd have loved to see the difference between the two shaping results after baking! Next video perhaps?? Thanks!
Hi Andrea. Yep. Will do the next time. Thank you 👍
Just tried this method and it worked better than one I was using! Thanks
Moin Karen Bielby, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
Great videos. I took a break from baking for a while and needed a touch up on the finer points of shaping and this and the previous pre-shaping vid were exactly what I needed to see.
My loaves used to explode upwards and make great bread but recently I've been getting discs (with great flavour and crust) fingers crossed this helps
Nice one, I haven't seen so much stitching before, I tend to just do 4 folds in, flip then tension and shape with the scraper. I try to use a dab of water on the scraper and zero flour on a silicone board. Depends a lot on the hydration though!
Hi Mike, thanks for the great comment. 0% flour shaping is great, works for me too but only if the hydration is slightly lower, as you said.
Thanks for this. I've been having trouble with badly shaped loaves; this will help me do it much better.
Amazing! Thank you! Simple and the best video I've seen about this
You are welcome, thank you! Which technique do you prefer?
Thanks for your demonstration! The first technique is what got me away from baking “pancakes”.
Moin Cindy. You are most welcome! Cheers.
Yes! Thank you.😉🇨🇦
Thanks a lot. I've learned a lot from your videos.
Moin Mortiferum. Thank you very much. Please feel free to reach out with additional questions. Happy baking.
@@the_bread_code actually i do something wrong. I made two loaf already and in both of them i side was a dough without bubbles. I think its about temperature of baking. I hope i will figure it out. Greatings
I love your videos I learned a lot, I finally got my ear rise or I call it Mohawk it came out perfect
I really appreciate the info that you share. Thank you! I just wish there was no music in the background. It's very distracting.
Love the video but the music is irritating and distracting
Hi Linda. I am sorry. One of the earliest videos I made. I do it better now. If it helps I can send you a version without the audio. Maybe any other things you would like me to cover? Could also work on a new tutorial. Have a great day!
Excellent video. What about preshaping and final shape? Do you do preshape? What is the difference between presahpe and final shape? Will you not lose stickiness if using preshape? Or is final shape just a "tightening up" of the ball?
Excellent question. Yes. I do pre-shape. I pre-shape whenever I bulk ferment together multiple doughs. Then there is no way around pre-shape. I actually made a video on preshaping vs. no preshaping the other day, have a look: ruclips.net/video/bBSuFq346YM/видео.html TLDR - basically preshaping will even out your crumb a little bit more.
@@the_bread_code Thanks, yest I watched that later last evening!
I have starting doing my own bread and I’m enjoying it. However I have noticed that there’s a bit of waste when it comes to this shape. Yes I am aware I can used for croutons but I want is to maximize my bread utilization. Is there a reason why they can’t be square like a classic banana bread shape?
Thanks for sharing your technique The stitching method doesn't always work for me. Sometimes the dough gets little 'flaps' where it doesn't adhere to itself. I'm not sure what causes this?
Can you please explain the purpose of the banneton? My recipe (Ben Starr, RUclips) doesn't use one. He just does the second rise in the cast iron.
Would you bake them straight away or let them rest again?
Excellent tutorial... almost (grin). I subscribed recently and am really enjoying hearing what you have to teach.
Okay, now for my minor complaint. Maybe it's just me or more likely it just that I'm getting old., but my ears have a hard time filtering your words from the background music and it's not only the visuals but the detailed verbal information and instructions that I come to your channel to learn. I'm gonna watch anyways, but... just sayin'.
Moin MorninTripper. Thanks for the feedback. I know, I have not realised, I'm sorry. I have taken that feedback and try to do it better now on the new videos. Feel free to reach out anytime with more questions. Happy baking.
@@the_bread_code Appreciate the quick response! Clearly, I spoke too soon... I've watched another 20 or so of your videos and not a one of them contained background music.
I'm off to the kitchen now to perform your #1 HACK TO CHOOSING PERFECT SOURDOUGH WATER AMOUNT I'll be testing two new varieties of flour, in order to choose the best hydration for each of them.
Great video iam new to sour dough bread making just wondering can you use the Blanton basket with out the cloth or does it need to be in the basket ,,and what recipe is a good basic artisan sour dough where I can add different herbs and seasoning to it thanks for sharing your video
You can use your banneton either way. 🙂 And any basic sourdough recipe can support herbs, seasonings, and other inclusions. This is one of the beautiful things about sourdough- it's adaptable and customizable. Have fun! 😁
Thanks for getting back to me so quick
I only use the cloth to cover my loaf when it’s rising in the refrigerator.
Well done! My gluten membrane always bursts when rolling it up making the dough all sticky... Any idea why? Thanks!
Moin Junior. Sounds like your sourdough has too much acidity. Exactly the same thing happened here in the end of this video when I was trying to shape the dough: ruclips.net/video/qM9BXKaIr60/видео.html. Cheers.
Also you may need to work on gluten development.
Thanks both of you. Tbh I've tried both of the suggestions 1/ feeding 1 part starter 5 parts flour and water and 2/ gluten development (windowpane) but none seem to improve the strength of the gluten layer after shaping. I think it might have something to do with the quality of the flour...
@@juniorcuigniez7096 My recommendation based off of the issues I've overcome in the past is to play around with different hydrations. Even if the bakers you see online are using super high (80-90%+) hydrations doesn't mean the flour you are using will work at those kinds of hydrations. Every flour has different absorption properties and that is never something that can be listed or explained by the miller or manufacturer. The only way to figure it out for yourself is to experiment on your own and find out what works for you. With my flour and climate, I keep my hydration around 78-82%. Keeping good gluten development practices as a control is important though. Again find out what works best for you. I do an overnight autolyse, mix on multiple speeds with rests in between, lamination, and coil folds throughout bulk fermentation as my personal method. Hope this helps!
@@juniorcuigniez7096 Could be yep. How much protein % does your flour have?
at 5:12 does it matter if you flip it or not as you put it in the banneton? At that point, after your rolled it, there's not sticky side anymore right, and it seems to be about the same roundness on the top and bottom sides, so it doesn't really matter what side it proofs on now right?
In general the smooth side should be at the bottom of the banneton. That helps to have a better look in the end.
Rice flour! Definitely!
Yassss. Rice flour is such a big difference 😱. I couldn't agree more
Envy again. Thank you for sharing your skill. May i know how long have you been doing sourdough bread? I tried round off but it the bottom just look a big lump that is not properly incorporated. Like what you mentioned here, if i have too much flour, it wont work, is that the only reason? God bless.
Moin Xin, I have been doing it for around 4 years now. Try not using as much water, go for a little less, max 65% hydration. Keep practicing, try making buns from time to time. That will definitely elevate your skills as you have more doughs to practice. Worst case if things are too sticky, use a loaf pan. Place your dough in the loaf pan. Proof it as usual and then bake. Saves the dough every time!
Make buns using the same recipe? Thanks again. Really appreciate you for helping keen learners to not give up. Cheers!
@@xin-xinmah8517 Yep. Exactly the same recipe. Try proofing them on your tray, not too long. Then bake them :-).
Hi there, brilliant video. How many of these S&P sets do you do before it can go into the fridge? I’m working with rye and white bread flour..
Thanks again🌸
Great question. For rye stretch and folds are not needed. Rye doesn't have enough gluten :-). Just shape it, then in the fridge for 24 hours. Cheers.
Tapioca flour/starch world well too in a banniton.
Nice! Why don’t you show the final baked breads at the end. :)
Moin Dirk. Sorry. Next time I will 😎
I second this request. Thanks for the video
Ja bitte und vergiss nicht es auch zu schneiden Vielen dank!
how large are your circle banneton?
Around 15cm in length :-)
Hi ! how long should the dough stay in the proofing basket and at what temperature ? I know it is not the same for everyone but what do you do after that ? when is it ready to go in the oven ? Thanks !
I put mine in the refrigerator for 2 days… my bread comes out wonderful
Question, i think you mentioned in your earlier video about avoiding to have to split the dough into two because it tears the dough into two. So, would it be better to have two in the beginning? Thank you. Hope you are not tired of my questions.
Moin Xin-Xin Mah - excellent question, thanks. Yes, definitely. This would give you a more open crumb. However in a large bakery you can't avoid it. You always have to divide and preshape your large dough.
Interesting content always. thank-you. However you could be more carefully with the audio in all your videos. A decent lavalier microphone will help. Also, In this video ej. the background music only ads difficulty to understand what you say.
great video, thank You, but the music was a little too loud and distracting.
everything you ever wanted to know about shaping boules....
Very informative info, thank you! One observation. This video would be more effective without music. Its somehat loud and distractive to listen to you talking over it.
The first method is better for beginner, i will try that a few breads and later test the other oe.
I Love watching high hydration dough shaping (.... sounds like it could be a legitimate fetish....), it's nail-biting at first and thenwhen it worked it's jaw dropping!
😂 😂 😂 😂 agreed
If I leave it overnight, am I going tk leave it in the freezer or just the fridge?
Moin Alicia, just the fridge. The freezer would be too cold, you would not proof it long enough. My fridge has around 4°C.
I can’t hear over the music
Die Liebe für Brot!!! Sei es backen oder videos ansehen... oder natürlich das essen!
Ich liebe es deine videos an zu sehen und was passiert...? Ich will oder muß Brot backen!
Liebe Grüße aus MA
When would you add honey for sweeter taste
Moin Stuart. I'd add it right away together with the sourdough. Small side-note, over time it the dough will get less sweet, as the yeast will start eating a lot of the sugar.
Can you please lower the volume of the music
Moin Hayam. My bad, sorry! Done better on the new videos :-)
The music is really loud. It is hard to hear you. Your voice and music are the same volume.
5:40
The music is really unnecessary. But if you really like it, it just needs to be not louder than the talking. Very distracting.
Hi Tanya, sorry. My bad. Will do better the next time!
wish it didn't have music
tuck on sides and squeez like youre making a ball of mozerella. youre welcome.
also when you eat chicken wing flast remove the bone that kinda sticks out from the meat. youre welcome
music is too loud and distracting, I can't concentrate on the speaker
I'm interested in your video but please leave the music off, or turn it down.
"pushing and rolling it here"
🤣
Yada yada yada for the first 2.5 mins when you talked too much but you finished very strong. Thanks for posting!
Haha, thank you! Cheeers.
@@the_bread_code I apologise for Richard's disrespect, you are putting a lot of thought, time and effort into this and these videos from which I am very appreciative and learning so much. Thank-you for these gifts to strangers
@@pfscpublic no worries, thanks for the nice words! Not every video makes everyone happy hehe.
Nice video, but too much bench flour and crust flour for me. Also the music isn’t necessary and I find it distracting in demonstration videos of any kind.
Making it look more complicated than it is! Try heartbeetkitchen instead
I would rather have you lower the music so I can hear what you are saying.
My bad, sorry.
love the info but music too loud and your voice goes in and out....sorry
Sorry. Apologies. Lesson learned!
Nice try..keep trying.
why would you want them "nice" and round... round is not nice, oval shape is better, you get more even slices out of it
Why the annoyingly loud distracting music??
Sorry
Please stop the music. It is unnecessary.
Yes sorry. Learned from my mistakes. Doing it better now.
Pro tip: Don't completely destroy the ability of viewers to hear what you are saying with "background music" that isn't in the background.
The repetetive muzak is distracting and very annoying.
This has to be a joke. You ain't no artisan baker mate. Horrid technique
I gave up on this video. Why do you need meaningless music? Just talk - that's enough.
Sorry!
Can you please remove the music? Is just unbearable
Sorry!
Please turn the music off. It's ruining the tutorial.
Sorry. Will do the next time.
I can't listen to this video because the music is so distracting. Why?
come on it aint that bad
I have been obsessed with sourdough bread baking these Covid times . As a none baker or cook, this channel is the most informative to me so far everytime I failed. More power to the channel. Keep un the good work.
Moin and Gluten Tag Jaded Jade, you are most welcome! Feel free to reach out with more questions! Happy baking.
I have been struggling with slack dough and your demonstration is very helpful. thank you
Moin Laurie, you are welcome. Glad it was helpful. Happy baking!
Why the music? It’s pointless and irritating.
Music is loud, distracting, needless.
My bad. Sorry.
@@the_bread_code I love the music. I was actually wondering who it is
More great tips...the Gluten is STRONG with you!
Moin Mr Mike. Sank you very much.
For hard of hearing people, background music makes it impossible to follow (except visually) and even then is terribly distracting. Why put in loud music behind a spoken tutorial anyway?
Loved the way you explained that. Honest, clear and precise. Thank you.
Hi Nishant. Thank you very much, that really means a lot. Happy baking!
Protip: pull the cloth taught across the top of the banetton so you get a nice even layer across the top. Then when you set in the dough everything will sink down into the banetton.
Great tip. Thank you!
It's a pity about the band playing in the corner of your kitchen. Are they always there? That would really start to annoy me after a while. Maybe you could ask them to stop for a bit while you're filming next time?
Love the music dude sourdough bread be folding folding then plah pow!!! If only there was more RUclips video showing you how to make simple bread 🍞 😂
Hey how do you do that without deflating the dough? Every time i shape like the second method, my loaf goes gummy.
The dough shouldn't be deflated that much. I shared a link with you before to my one experiment. Hope it helps. Feel free to reach out with more questions :-)
Saw your video for the first time ans immediately subscribed it. I am baking first sourdough white bread and find your way of sharing your skill absolutely fantastic. I had been looking for the right flour type in Germany...you provided me the right info. You're awesome.
Einfach weiter so...! Grüße aus sonnige Berg Strasse.
Anyway to see a picture of the two different loafs once they are cooked and see the difference? Nice video and thanks for sharing.
Brilliantly clear and helpful, thank you
Please fire you music director, it's hard to hear you. Thanks!
I cant hear what hes saying because of the music...is it just me
I’ve listened to another one of his videos and I can’t for the life in me tell if he is saying 15 or 50 minutes. Does anyone know ?
Thank you so much ❤️
Any chance of the procedure being done while you talk to save video time?
Turn the music off! Or, at least way down beside that great video
i see this as a baker and i start to cry...your technique is awful...
Thank you for your clear instructions, but ....... Why do you need the background music ? I find it distracting., so I mute all the sound and missed your verbal cues.
Sorry! Noted! Thanks.
Thank you for the very clear instructions! Can I just ask, what is the hydration of this dough? I find it really hard to shape, even with flour my dough is always sticking to my surface :/
I think it was around 70-80% hydration. Try using more flour, it should do the trick :-). Also - if your bread might be overfermented, this could cause issues too.
@@the_bread_code thanks for the reply! I’ll try that. 😊 I’ll try different fermentation times too. I wish there was a way for me to try different variables quickly, without having to use tons of flour and oven time! 😂
Great instructional video, but music is distracting....would rather just hear your good advice.
My bad, sorry. I was a complete idiot. But I only realised after uploading to RUclips. Can't change it anymore unfortunately.
Music is louder than your voice.
Hi. Your baking is so inspiring. I recently started to bake my own but I need your advice please . 1- my starter is whole wheat and I am feeding it only whole wheat, I am afraid if I will mix it with strong flour it will become weak) . / do you think I should start a new starter with strong bread only ? I tried with all purpose but it didn't work 2- While scoring my loaf the dough is going flat (not firm like yours ) / do you think because I am proofing it in a pyrex bowl instead of banneton? Or it's not proofing enough? Or my sourdough recipe? I really appreciate your advise . Because I tried so many recipes and I am getting the same results. Thank you so much and all the best,
I use 100% all purpose (AP) flour to feed my starter. Whole wheat (WW) matures then goes old much much faster and costs so much more to use. When it comes time to bake, I add WW flour to the levain (starter you will be using in the bread) the night before.
Moin Mountaha - hope all is good. I would keep your starter always whole wheat, that's what I like to do. My starter is around 3 years old and loves the flour. Pyrex bowl won't be an issue. Just use a kitchen towel inside, add flour. It is the same as a banneton. Maybe you have been using too much water for your flour. I recently added a video on figuring out a great ratio: ruclips.net/video/s1gM_jziXcI/видео.html. Hope this helps.
I make sicilian square pizza at home using 80% hydration. Could I theoretically use this method of shaping for the dough but instead put it into an oiled bowl for 72 hours and then use that for my pizza dough? I have an issue where i find my shaping doesnt keep my dough balls very upright and they become slouched.
What surfaces have you used to shape? Does it make a difference? Which is best? Wood? Stone? Faux stone? My dough doesn’t shape as easily as yours but it could be that I need practice 🤷🏼♂️
Interesting, thank You for sharing! I wonder if You've ever made bread kvass from Your sourdough bread. If not, please do try it, its quite simple and I've heard that german rye sourdough bread works very well for it