Thank you for this great recipe. I nailed it the first time. Tried lots of others sd recipe (from other you tubers) but just can’t get it. So happy after so many failures. 🙏
Hi John, I am glad to have found your channel. Thanks to this video I managed to make my very first sourdough. Wonder what flour did you use here? Can you make a video using T65? Mine can't seem to develop gluten using this method.
Hi John, I’m from Singapore n so glad to find your channel catering to us living in the tropics. My problem is that my oven’s max temperature is only 230C. Is it possible to succeed baking sourdough bread with this oven temperature? & if possible, what adjustment shud I make with baking time &/or the other variables.
Thank you very much for your nice video. I’m in Thailand. It is very hot. My sourdough bread always sour. After tried your tips, I get a beautiful bread with open crumb. May I ask if I add some seeds or dried fruits, I should adjust the water, or not? Thanks.
Hi, John. Thanks for your video and comments to your fans. It is really helpful. Do you have any suggestions on what kind of oven is suit to bake sourdough? I m thinking of buying the baker oven 60liter or 100 liter. Will you think it is good for baking sourdough so that it would appear ear on the sourdough crumb
Hi John, nice video. Can I request a video on red wine cranberry sourdough? Since Xmas is coming soonnnn.. Lol... tried but not success.. Really need a good sifu to guide us...
Yay good idea, I tried red wine sourdough before quite nice. The tips is you need to boiled the wine to evaporate the alcohol if not the alcohol will kill the yeast in your starter.
Thank you. I have set a ‘making starter from scratch’ schedule for everyone who would like to follow below ⬇️ ⬇️ ⬇️ ***************************** Building Sourdough starter step by step: Day 1: ‘Step1️⃣👉🏼‘Mix 15g flour + 15g filtered water (jot down time) *First 3 days feed every 24 hours Day2: Stir and mix-well using chopstick then Discard 15g from the day 1 starter then repeat ‘Step1️⃣👉🏼‘ Day 3: ‘Step 2️⃣👉🏼‘Mixed-well then Discard 30g from starter container. Next repeat’Step1️⃣👉🏼‘ Day 4: Start feeding twice a day, every 12h. (Eg: 9am and 9pm)Repeat Step2️⃣&1️⃣ for every feeding. Day 5: repeat Day 4 steps.
Not about Fermentolyse but I found that 15% Levain is more suitable for hot and humid weather in Malaysia or the tropics. 20% is good for room temperature below 28C
Thank you very much for the inspiring VDO. This afternoon I used the 100% whole wheat flour instead of the flour you suggested so it doesn't look as beautiful as yours. 😊😊😊Anyway, I just would like to request if you could please share a recipe on the whole wheat sourdough with having some grains, dried fruit or the likes in it. Thanks in advance!🍻
Hi 👋🏼, is really hard to say how many times you need to revive it before you can bake. But you can monitor the progress, feed 1:1:1 ratio if it can rise 2x in less than 3 hours and triple(peak) less then 5 hours then is ok to bake.
Hi John, From your video, I learnt that you mentioned 1) cover & proof for 2 1/2hrs in 29/30C. If my temperature is 31-33, do I still proof it for 2 1/2hrs? If not, may I know how long? 2) 4 hours since fermentolyse, my dough has risen double instead of 20%. What should I do or what can I do to prevent the risen in double? Actually I’ve followed your video to bake 3 sourdough breads and all 3 turned up gummy. I think it’s the temperature issue but I don’t know how to fix it. I’ve tried to proof it at 1 1/2hrs, 2hrs and 2 1/2hrs respectively. Fyi… my starter is 4 months old and it’s active. It has risen double in 2hrs and triple in 4hrs. Would appreciate your guidance and help. Thank you
Hi Michelle. Thanks for trying my recipe and sorry to hear it doesn’t work well for you. Your room temperature is really warm, so I think by using 12% starter and total BF around 5 hours should work for you. Another way is to use aliquot method, and shape it when it rise to 1.5X. Hope this can help abit.
Hi John I m very new to this SD baking My starter is 9 days old n I did the float test. It’s floating very well so can I use it today to bake my bread ? Tq so much
Hi John, tq for your sharing . I saw some of you video u do mix some baking with whole meal flour. What kind of whole meal flour? I am so confused whole wheat and whole meal? Is it the one the bakery shop use to keep it refrigerator and cost around 4rm
@@hsiaomaipoi688 sure you can. My methods are all very easy and simple according to Malaysia weather. You just need an active starter then sure can make it
Hi John, may I know how to avoid sticky when doing C&F? Do you wet or greased your fingers when do C&F? If follow the “lazy man” method, how & when should we put nuts/dried fruits in it?
Hi Tammy, yes you need to wet your hand for CF, another tips is to apply some oil on inner wall of your bowl after second SF so it won’t be too sticky. You can add inclusions right before 1st stretch and fold.
Hi John just tried your lazyman SD making..good at white dough..what about if I make the wholemeal at 20 percent..do I still can use the same amount of levain H2O n olive oil?p please advise so that I can try the next round
Hello John, may I know if I can use bread flour as high protein and APF for the medium protein? Or should I go for WW as high protein and bread flour for medium?
Hi, John. May I know do you combine the separated small dough in aliquot jar to the big dough at the end of bulk? If not, what do you do with it.. keep it as old dough?
The 30g(10%) of mid protein flour is for flavor purposes. For example in this video I’m using T65 because I like the corn alike flavor. You can also omit it or replace with other types of flour like Wholemeal or spelt flour.
Would like to ask another question coz am a sourdough noob. Is it a must to dust rice flour on the dough surface? If I don't have rice flour any other substitute?
Tried out the recipe and it came out really good! So far the best sourdough recipe i’ve tried. I did shorten the bulk a bit as i noticed my dough started to overproof. Btw, is it ok to omit the olive oil? Also, do you have any tips for achieving the “ear” on the baked sourdough? I somehow could not achieve it and wondering what i did wrong. 😁
@@jadycordz4126 I’m glad that this recipe work for you. Yes you can omit olives oil no problem, olives oil is to soften the crumbs. Yes I have a video tutorial (link below) on how to achieve an ‘ear’ check it out! ruclips.net/video/WjmT0W84ISg/видео.html
This is NOT a true no knead process. Stretch and folds….are a type of kneading. True no knead recipes don’t touch the dough after initial “fermentolyse” until shaping. In any case, this is a nice demo of sourdough process.
Hi John, thank you for sharing the recipe for beginners. I have a question that the dough was wet when took out fm fridge after retard, anyway to prevent it?
John, thank you very much for your video. I have tried and the sourdough was nice, just that have a achieve the bunny ear. Haha May I know do I need to defrost the bread before baking since I am using cold retard?
Follow your video step by step,and so happy my sourdough turn out super amazing, thank you for your sharing.
Hi my dough seems very wet and sticky. What brand of flours did you use? Thank you
Thank you for this great recipe. I nailed it the first time. Tried lots of others sd recipe (from other you tubers) but just can’t get it. So happy after so many failures. 🙏
Wow I’m glad you did it! Congratulations
Beautiful
Thanks
Hi John, I am glad to have found your channel. Thanks to this video I managed to make my very first sourdough. Wonder what flour did you use here? Can you make a video using T65? Mine can't seem to develop gluten using this method.
Hi John, I’m from Singapore n so glad to find your channel catering to us living in the tropics. My problem is that my oven’s max temperature is only 230C. Is it possible to succeed baking sourdough bread with this oven temperature? & if possible, what adjustment shud I make with baking time &/or the other variables.
Love your vdo
crazy request... id love to see a compilation of fold techniques!
Thanks for your input, will definitely working on it.
Thank you very much for your nice video. I’m in Thailand. It is very hot. My sourdough bread always sour. After tried your tips, I get a beautiful bread with open crumb. May I ask if I add some seeds or dried fruits, I should adjust the water, or not? Thanks.
You can add and remain same hydration. No problem. I’m glad to know that you are happy with my recipe. Kahkunkrap!
If you put it in the refrigerator overnight. We’ll it be alright? If you can baked this on the same day won’t be overproof the next morning? Thanks
Yes you can keep in the refrigerator provided the temperature in below 4C it won’t overproof
Hi, John. Thanks for your video and comments to your fans. It is really helpful. Do you have any suggestions on what kind of oven is suit to bake sourdough? I m thinking of buying the baker oven 60liter or 100 liter. Will you think it is good for baking sourdough so that it would appear ear on the sourdough crumb
You are welcome. I’m using ALBA 60L table top. Works great for me
@@yowbermuda thanks for your prompt reply. Very appreciate😊🙏
如果預整型是發酵到1.5X~2X的時候，請問幾倍的時候送進烤箱比較適合呢?2.5X嗎?
Hi John, nice video. Can I request a video on red wine cranberry sourdough? Since Xmas is coming soonnnn.. Lol... tried but not success.. Really need a good sifu to guide us...
Yay good idea, I tried red wine sourdough before quite nice. The tips is you need to boiled the wine to evaporate the alcohol if not the alcohol will kill the yeast in your starter.
@@yowbermuda oic. Thanks for the tips. Looking forward your RUclips videos
may i know where did you get tht oven.mitten..it looks good..can it withstsnd hot DO?
Yes is really good and can stand high temperature. Bought it at Shopee you just search ‘high heat resistance glove’ it has many options to choose
@ John Liew Did you place your iron pan on the oven rack in the middle. Can it take the weight as the pan is quite heavy
Yes I place the DO in the middle rack. Little heavy but no issue holding it.
Beautiful breads with perfect ear. Can share yr sourdough starter receipe ?
Thank you.
I have set a ‘making starter from scratch’ schedule for everyone who would like to follow below ⬇️ ⬇️ ⬇️
*****************************
Building Sourdough starter step by step:
Day 1: ‘Step1️⃣👉🏼‘Mix 15g flour + 15g filtered water (jot down time)
*First 3 days feed every 24 hours
Day2: Stir and mix-well using chopstick then Discard 15g from the day 1 starter then repeat ‘Step1️⃣👉🏼‘
Day 3: ‘Step 2️⃣👉🏼‘Mixed-well then Discard 30g from starter container. Next repeat’Step1️⃣👉🏼‘
Day 4: Start feeding twice a day, every 12h. (Eg: 9am and 9pm)Repeat Step2️⃣&1️⃣ for every feeding.
Day 5: repeat Day 4 steps.
@@yowbermuda thank you so much. Appreciated.
@@yowbermuda Many thanks John.
Hi John, I saw you used 15% levain here instead of 20% from your other bread. Was it due to the fermentolyse method so you need to reduce the levain?
Not about Fermentolyse but I found that 15% Levain is more suitable for hot and humid weather in Malaysia or the tropics. 20% is good for room temperature below 28C
Hello ~ can I change spelt flour to medium protein flour ?
Thank you very much for the inspiring VDO. This afternoon I used the 100% whole wheat flour instead of the flour you suggested so it doesn't look as beautiful as yours. 😊😊😊Anyway, I just would like to request if you could please share a recipe on the whole wheat sourdough with having some grains, dried fruit or the likes in it. Thanks in advance!🍻
Thank you for your suggestion, will sure do it.
@@yowbermuda Thank you and greetings from Bangkok. I look forward to the new VDO with thanks!🥰🥖🥐☕
Sawadikrap 🙏
@@yowbermuda Sawaddikha!!🙏🙏🙏
Hi John,can I mix all the day before and perform the SNF the next day by using the ratio of starter u suggested?coz I find my fridge ard 6c only.
Hi, do you mean you want to mix all and Autolyse in fridge a day before? Theoretically should be ok but I can’t be sure because I never try that
Hi John, May I know what flour u used for dusting to create such a nice contrast between white flour n baked crust?
Thanks. I use 50/50 bread/rice
Hi John. How many times. I, need to feed my starter b4 baking a loaf. Some times my starter is in tbe fridge for a few days. I don't bake every day
Hi 👋🏼, is really hard to say how many times you need to revive it before you can bake. But you can monitor the progress, feed 1:1:1 ratio if it can rise 2x in less than 3 hours and triple(peak) less then 5 hours then is ok to bake.
Thank you
請問你用什麼牌子的中筋麵粉？
Hi John,
From your video, I learnt that you mentioned
1) cover & proof for 2 1/2hrs in 29/30C. If my temperature is 31-33, do I still proof it for 2 1/2hrs? If not, may I know how long?
2) 4 hours since fermentolyse, my dough has risen double instead of 20%. What should I do or what can I do to prevent the risen in double?
Actually I’ve followed your video to bake 3 sourdough breads and all 3 turned up gummy. I think it’s the temperature issue but I don’t know how to fix it. I’ve tried to proof it at 1 1/2hrs, 2hrs and 2 1/2hrs respectively.
Fyi… my starter is 4 months old and it’s active. It has risen double in 2hrs and triple in 4hrs.
Would appreciate your guidance and help. Thank you
Hi Michelle. Thanks for trying my recipe and sorry to hear it doesn’t work well for you. Your room temperature is really warm, so I think by using 12% starter and total BF around 5 hours should work for you. Another way is to use aliquot method, and shape it when it rise to 1.5X.
Hope this can help abit.
Hi John I m very new to this SD baking
My starter is 9 days old n I did the float test. It’s floating very well so can I use it today to bake my bread ? Tq so much
Starter still very young, but if it is healthy you can try bake a small loaf. But you must expect gummy and uneven crumbs due to young starter.
@@yowbermuda TQ John for the fast response so how long should I wait ? It has bubbles but tiny ones
@@nitz3878 keep feeding till day 14th. Should be able to bake on day 15th if all goes well!
@@yowbermuda Tq Tq Tq. Great help. God bless
Hi, John!
1) Can I replace EVOO with grape seed oil?
2) convention/convection oven is more suitable for sourdough baking?
1) Yes you can. It can be replaced.
2) I always bake with fan mode off.
Hi John, tq for your sharing . I saw some of you video u do mix some baking with whole meal flour. What kind of whole meal flour? I am so confused whole wheat and whole meal? Is it the one the bakery shop use to keep it refrigerator and cost around 4rm
Yes Wholemeal normally kept in refrigerator and it is rough pcs, whole-wheat is fine flour like normal bread flour it is brownish in color.
@@yowbermuda tq John. Tks for your prompt reply. So for sourdough I must get wholewheat?
@@hsiaomaipoi688 welcome. Not really. Is optional just for the flavor. You can add rye, spelt or semolina for substitute if you like. Is flexible
@@yowbermuda thank you so much . Tat so kind of you. Hope I can bake beautiful sourdough like u
@@hsiaomaipoi688 sure you can. My methods are all very easy and simple according to Malaysia weather. You just need an active starter then sure can make it
Hi John, may I know how to avoid sticky when doing C&F? Do you wet or greased your fingers when do C&F?
If follow the “lazy man” method, how & when should we put nuts/dried fruits in it?
Hi Tammy, yes you need to wet your hand for CF, another tips is to apply some oil on inner wall of your bowl after second SF so it won’t be too sticky. You can add inclusions right before 1st stretch and fold.
Hi John just tried your lazyman SD making..good at white dough..what about if I make the wholemeal at 20 percent..do I still can use the same amount of levain H2O n olive oil?p please advise so that I can try the next round
Yes you add up to 20% no problem
@@yowbermuda what happened if I put more lavein? Do I need to increase my hydration?
@@choomiautiong1669 remain same hydration level but increase level of Levain meaning shorter bulk proof time.
@@yowbermuda ok .then I should just remain same ..coz I don't want to change the crust texture ..
Thank you very much
Hi John, can I check with you about baking sourdough, do you do steaming in your oven when you bake for 1st 20mins?
If you use cast iron pot with cover you do not need to create steam for first 20mins. If you open bake yes you will need.
@@yowbermuda Thanks a lot for your reply
Hello John, may I know if I can use bread flour as high protein and APF for the medium protein? Or should I go for WW as high protein and bread flour for medium?
Yes bread flour as high protein, APF or other flowers is fine.
@@yowbermuda thank you 😊
Hi John, 为什么我的sourdough口感像发糕🤦♀️
带点酸是对的😂 所以叫酸种面包。一开始比较不习惯，吃久了就会爱上它
Hi John. Is it ok if I CR in the fridge for more than 12 hours?
Yes you can CR up to 48hrs
@@yowbermuda thank you!
Hi is it possible to use 100% high protein flour instead of mixing?
Yes of course 😊
@@yowbermuda tyvm!
Hi, John. May I know do you combine the separated small dough in aliquot jar to the big dough at the end of bulk? If not, what do you do with it.. keep it as old dough?
Yes don’t waste it, mix it in with the big dough during shaping.
Thank you for prompt reply👍🙏
May I ask what is the purpose of adding 30g mid-protein flour? And if there will be any difference if EVOO is replaced by the same amount of butter?
The 30g(10%) of mid protein flour is for flavor purposes. For example in this video I’m using T65 because I like the corn alike flavor. You can also omit it or replace with other types of flour like Wholemeal or spelt flour.
May I know what brand of bread flour did you use?
I have tried Pan Siyokunin, Black Bear, Super Melanger and Bob’s red mill. All good for this recipe
Respectfully, it's crumb, not crumbs. Beautifully done. Thanks for sharing.
Thanks for the correction
Hi John, May I know What brand of the cast iron pot you used in this video and what is the size please? Thank you.
The side is 26.5Cm, 5qt
OEM brand from China. Copy can of Lodge brand
@@yowbermuda thanks for your reply. Is it as good? Any link to share for purchase.
@@janicey3450 yes as good. I bought at the Chinese app ‘Taobao’
@@yowbermuda ohh ok so no brand name? Do you need to oil it after every wash to prevent it fr being rusty?Thanks for your prompt reply anyways,
@@janicey3450 yes no brand. Useless you wash it with soap otherwise you no need to oil it everytime
Hi, what is d size of d banetton used? Tks
I’m using 25cm
@@yowbermuda Thank you 👍
我用冰箱里的面粉喂养酵母。可是酵母好像不太活跃，是不是应该用室温的面粉喂养比较好？我的室温大约28度
面粉收藏在冰箱里很正常的，您是用室温水来喂吗？还有您是用100%高筋粉还是有加其它的，对比率是1:1:1吗？
@@yowbermuda 我是新养酵母到现在已经第八天。再参考其他人的酵母到这个时候大约需4-6小时就可以涨到三倍高 可我的需要9-12小时才涨两倍。 我使用100%全麦粉和室温水1:1:1喂养
@@wan6987 第8天还很新呀，别急在继续养，可以试试换高筋面粉
@@yowbermuda 好的好的 谢谢
May i know which cast iron pan u r using
OEM similar to Lodge
@@yowbermuda Can your Elba oven rack take the weight of your iron pan. Do you bake in the middle rack
Would like to ask another question coz am a sourdough noob. Is it a must to dust rice flour on the dough surface? If I don't have rice flour any other substitute?
Can use any flour. Just that if you have scoring rice flour make it whiter so that your scoring appears more contrast
@@yowbermuda thank you so much!
What is the room temperature? thanks
My room temperature is around 29/30C sometimes it goes up to 30/31 in a sunny day.
@@yowbermuda ok, thanks 😊
Sourdough looks awesome! Can i ask your levain ratio on this recipe? Is it 1:1:1 or 100% hydration? 😊
Thanks. Yes I alway use 1:1:1 @100% hydration
Tried out the recipe and it came out really good! So far the best sourdough recipe i’ve tried. I did shorten the bulk a bit as i noticed my dough started to overproof.
Btw, is it ok to omit the olive oil? Also, do you have any tips for achieving the “ear” on the baked sourdough? I somehow could not achieve it and wondering what i did wrong. 😁
@@jadycordz4126 I’m glad that this recipe work for you. Yes you can omit olives oil no problem, olives oil is to soften the crumbs.
Yes I have a video tutorial (link below) on how to achieve an ‘ear’ check it out!
ruclips.net/video/WjmT0W84ISg/видео.html
Btw, my dough was seen many air pockets after shaped, the crumbs was gummy at bottom. What was wrong with me?
\
You can apply little more pressure during shaping to get rid of the big air bubbles. Gummy crumb could die to young starter
Can you please share the calculator in your video
Can I know why only 15% levain this round?
To offset for the hot and humid room temperature. 20% usual percentage get overproof too fast
Ok thanks ya
Hi John,or anyone else here,could you give me the measurements to create first a 700gr, and then a 1kilo loaf?
Many thanks
This is NOT a true no knead process. Stretch and folds….are a type of kneading. True no knead recipes don’t touch the dough after initial “fermentolyse” until shaping. In any case, this is a nice demo of sourdough process.
I agree with you!
Hi John, thank you for sharing the recipe for beginners. I have a question that the dough was wet when took out fm fridge after retard, anyway to prevent it?
I think your fridge might me not cold enough. Have to be below 4C to make the doing firmed during cold retard
Sorry I can't see the temperature?
Hi,John.请问整好型冷冻60分钟.意思是冰箱结冰那一side对吗?还有就是用几度烤?谢谢
对的，用250摄氏度烤20分钟，然后210度再烤20分钟
@@yowbermuda 谢谢你
谢谢分享 但是我还是得不到耳朵👂 😄
您可以参考我的“耳朵👂视频EP02”
ruclips.net/video/WjmT0W84ISg/видео.html
Can I ask at what temperature did you bake it at?
I use first 20mins @250C cover, then 20mins @210C open.
@@yowbermuda thank you 💖
The music is so loud...
Sorry. Will take take note on this. Thanks for your feedback
John, thank you very much for your video. I have tried and the sourdough was nice, just that have a achieve the bunny ear. Haha
May I know do I need to defrost the bread before baking since I am using cold retard?
No, normally just take out from the fridge score and bake. Is your bread frozen in the fridge?
Hi ! May i know whats the size of the banneton you used ?