Wow! This is the FIRST time I have understood the Math when it comes to working out percentages for different hydration levels for dough. Thanks so much for your very simple, clear explanation. Just saying everything works off the flour quantity - there was the lightbulb moment 💡👍🏼
@@BeingReal1 Awesome! It’s pretty simple; and once you understand the math you can pick apart any bread recipe and apply percentages to it to scale up, down; or tweak it. Thank you!
I have thought for some time that we over complicate it. I think this comes in part from people wanting the perfect pic for social media. I also believe it's an art rather than a science and am heartened to find people to follow like yourself who are achieving great bread through experience and are prepared to share what they've learned without saying what others are doing is wrong. When I can achieve close to the sort of crumb you create then I'll be happy. Keep up the great work and again thank-you for taking the time to reply.
I'm 'new' to sourdough tho' I dabbled in learning what's what with it a few years ago. I wasn't impressed with my results from that time, but I've learned SO much watching all your videos and finally understanding the process much better. I've made several successful loaves now thanks to those videos. I appreciate the time it takes to record an uncluttered, straight forward, fully explained segment that's easy to watch and makes sense. The written steps are an absolute resource for someone to return to when questions arise before and during ....... thanks again! 🤗
Key takeaway: Double the dough because, “You’re doubling your practice, shortening your learning curve.” I couldn’t agree more! I always give away one loaf to spread the joy it brings me, although I have to say it’s double my joy to see and feel the expression of joy and gratitude from all recipients 🙏🏽 There’s something quite special about making, sharing and eating homemade bread.
@@BeingReal1 It really is the ultimate gift. I’m always extra stoked when I can land a loaf of bread on someone when it is an hour or two out of the oven. You hand it over and they say, “It’s still warm!” Bread is always received with gratitude. It’s a special thing. Thanks for the comment.
Really appreciate your expertise and sharing your knowledge. Just starting out since I recently retired and was an "essential worker" during covid lockdown when so many others got into sourdough breadmaking. I have watched SO many videos but still had many questions. You cleared everything up and had so many great tips all in one place! The salt timing issue, putting rice flour in bowl to coat dough instead of just dusting, the bandana idea, how to clean bannetons, and feeding starter at 9 pm so it is ready in the morning! All the others were just feeding in morning and waiting ( that pretty much ties up the day!) the understandable bread math, and your in the air bread folding, and the way you baked at 450 for 45 min. then popped that loaf back in to brown up, meanwhile putting that 2nd loaf in the still hot cast iron. i took your advice and my lodge double dutch oven was just delivered. Plus your thoughts on baking 2 loaves for more practice and gifting! Thank you so much ....ps the 14" bread knife is on the way!
@@NilesNose Wow! Thank you so much for the very thoughtful feedback. I am happy to hear that the videos are helping you have a better understanding of the bread making process. Let me know if you have any specific video requests. Thanks again.
@@thestrengthkitchen Followed your instructions and baked my first sourdough loaf today. It was incredible! When it was ready I took half the loaf to my daughter to get her opinion, and she said it was the best sourdough she ever had. We couldn't believe it. And we grew up in the San Francisco Bay area so we know what good sourdough tastes like. Thanks again for taking the time to share your knowledge!
@@NilesNose Awesome! Nice work. Now just get more reps. Always make two, fresh baked sourdough is the ultimate gift. I’m happy to hear about your success. Thank you for sharing. What shape did you make?
@@thestrengthkitchen I made a boule. I would have made two but I wasn't catching that the ingredients and percentages in the description were only for 1 loaf and that you doubled that in the video. But I will be making 2 from now on.
Nice! Great minds…;) It works really well to develop strength into the dough and it builds your dough handling skill/confidence. Thanks for the comment.
I followed the weights and instructions, and my dough is sooooo sticky and impossible to pick up to stretch and fold. Do I wdd more flour? I appreciate your videos- so informative and specific to reasonings. Looking forward to following more... if I can get this part figured out 😟
@@dawncarson2155 Good question. Here are a few thoughts… If it feels like your dough is too sticky here are some options. Make sure you are using a high gluten content Bread Flour (12-14% gluten protein). If your water is too warm your dough will feel very sticky. You don’t need to take a temp but 70 degrees is a good neighborhood. Reduce the hydration to 70%. Shaving off 5% doesn’t sound like much, but it is huge. The recipe for a single batch of dough/bread would look like this: Bread Flour 400g (100%) Water 280g (70%) Starter 80g (20%) Salt 8g (2%) *everything is a percentage of the flour weight. If this doesn’t make a huge difference in the stickiness of your dough go down to 68% hydration, but 70% should be good with a strong bread flour and room temp water. Does this make sense? Thoughts? Thanks.
@thestrengthkitchen, thank you so much! My spring water is room temperature, so 75° in our home. I wonder if that affected it! I am using an unbleached bread flour of 12.7%. I'm only on my fifth batch ever, so these will be great lessons to get under my belt. I doubled the batch, following your measurements. Thankful for a food scale leftover from a fad diet😂 Thanks again!
@dawncarson2155 The flour and water don’t sound like an issue. Let me know how 70% hydration works out. Learning to bake bread is a process. Be patient it will all come together with time;) Thanks.
I'm new to sourdough baking and have watched no less than a hundred videos addressing the subject from different RUclips channel owners. I've tried different recipes and none of them have worked for me successfully, even after multiple attempts. Then I discovered The Strength Kitchen. I have a much better understanding of what I'm doing now after watching every bread making video you have and I'm starting to produce edible loaves for the first time. Thank you for explaining things the way you do in such a precise and to the point manner. With your tutorial I now think I can actually do this. My friends and family thank you too, they're tired of sampling horrible bread from previous attempts. I do have one question that will help me. I'm still collecting/purchasing the kitchen tools I need and I would love to know what size mixing bowl that is you're using in this video. I make the double batches that you recommend, and I have one bowl that is too small, and my next size bowl is way too big. Are you using a 5.5, 7 or whatever quart bowl? If you don't have time to respond to such a trivial question I completely understand. Thanks for everyting you're doing for us RUclips junkies.
Thank you! That is a very thoughtful comment. I have a 5.5qt bowl that is good up to an 800g (flour weight) recipe. I use a 7.5 qt for anything larger. Here is a link to both www.amazon.com/Tovolo-Stainless-Steel-Mixing-Dishwasher/dp/B001C0GZJW/ref=asc_df_B001C09S28/?tag=hyprod-20&linkCode=df0&hvadid=693071375983&hvpos=&hvnetw=g&hvrand=15151843905535701390&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9029428&hvtargid=pla-321310045915&psc=1&mcid=344ba264d00f33858ac3ceda599616c9&gad_source=1&th=1 I use this silicon bowl cover www.amazon.com/GIR-Right-Round-Kitchen-Storage/dp/B084TPVCX9/ref=mp_s_a_1_3?crid=3W16BIRAOZYC3&dib=eyJ2IjoiMSJ9.Mu-eWilcRa2S1UB1JXRAha9JlH7j6eHgUdG5QpYAVqyOh_RcbsjXy0jT1RVIsrilTr-sAwlmAWwcv_ezMfhkrynAFBu6uxhqzywn7d5WqOHeoL-4iSqR6XvRMFeJXYkrWZ7X69litVk8g1_JszUJm00S_i7usUz-fYP63UqKr631z3SyW0kuCubvLVcAyOCzJgFK_8D3i2HD662mitmdEw.lqYzf29X_8MbdldMC9YjRUHrK_rL1ULEBPUd7R56_GU&dib_tag=se&keywords=silicone+bowl+cover+12.5%22&qid=1717197544&sprefix=silicone+bowl+cover+12.5+%2Caps%2C150&sr=8-3 Thank you!
@@thestrengthkitchen Very nice of you to respond, and so quickly. I will definitely use your Amazon links to purchase the bowls and silicone covers, and anything else I need. Please keep doing what you're doing. You have a knack for presenting information in a very understandable and enjoyable way.
I’ve been baking sour dough bread for 3 years using the same proportions as this basic recipe but a different fold and ferment strategy from another baker. I tried yours last weekend and I’m hooked. Your method is easier, neater and produces an excellent loaf and because of the extended proofing in the refrigerator I have eliminated any Gluten issues with bread that I have had in the past so thank you. BTW when you talk you sound just like my next door neighbor who is from the Chicago area. I did a double take, you could be cousins. Thank you again!
Thank you for the feedback and the compliments. I am happy to hear I have helped streamline your process. I like the freedom that “cold proofing” provides. Pizza dough can also be cold proofed for 24 hours before portioning and “balling”, which has a noticeable effect on gluten digestibility. So, I have a doppelgänger? Oddly, I have had alot of comments that I look like the character Saul Goodman in Breaking Bad; I think it’s the hair. Thanks again.
@@thestrengthkitchenI think you look like Luke. Sadly I can’t think of his last name, but he’s an actor and I believe his brother is too. How do you not over proof your dough when you let it double then put in the fridge for 1-3 days? What temp is your kitchen? Where do you live? I’m in Florida and the heat and humidity have a big effect on my dough.
@@KelliRivers I live in the Rocky Mountains, so I have altitude and a dry climate on my side. However, the summer heat is definitely something that I adjust to every year. For a hot humid environment, I would use a very high gluten protein content flour. I would also probably lower the hydration of the dough. If possible you could move your dough to a very cool room for bulk fermentation. Another strategy would be to use cool or cold water when you make your dough so it doesn’t warm up as fast. I have made bread in a hot environment (Arizona) and I know how fast bulk fermentation can turn your dough into a sloppy mess in a short period of time. It can completely break down in just a couple of hours when it gets too hot. You could experiment with bulk fermenting in the fridge if your dough is already very warm after the last Stretch. The interior dough temp could certainly keep fermentation happening as the cold fridge temp penetrates the dough. Use Tupperware if you experiment with this tactic. Plastic insulates. You could allow it to double in refrigeration and then shape and cold proof. You could go an hour at room temp and then an hour in the fridge and juggle back and forth to try to regulate the dough temp. It will bulk ferment best between 65-75 degrees. What have you tried to regulate your dough temp? Maybe a cooler would be an option for bulk fermentation. Maybe a little bit of ice to make it a cool environment, but not as cold as the fridge. Thoughts? Thanks. Luke and Owen Wilson;) I have a neighbor who calls me Owen. I guess it’s my nose.
@@thestrengthkitchen Luke Wilson! I’m not seeing Owen so much, but def Luke bc of your eyes and hair. I’ve used cold water in my dough. My dough temp is usually 78° so it’s not so bad, but I do like to keep it in the fridge for 18-24 hours. I’ve seen others bulk ferment at 80° then leave in fridge for 24 hours and they get a huge belly when they bake. I just haven’t discovered how to do that yet. I have decreased my hydration to 60%, starter 20%, salt 2 to 2.5% since summer hit. How long does it take you to bulk ferment and how long do you leave in fridge?
For me bulk fermentation in summer is 3-4 hours. In the winter 4-5 hours. I roll with 75% hydration 20% Starter all year for regular loaves of bread. This is where recipes end and the art of baking begins. What do you think of the cooler idea to create a cool environment that is not as cold as your fridge? My neighbor will shout over to me “Owen”! It makes me think of the movie “Throw Mama From the Train”.
👍👍👍 One of the very best videos on sour-dough baking! Good explanations on all the important parts. 75% hydration seems to be a bit on the optimistic side, but then it would depend on the quality of the flour / protein ...? I usually stick to 65% because I am afraid of sticky dough and how to handle it. You have certainly given me the push to try 75% - thank you! I'll certainly give it a try. 😁 Best regards from Norway.
Thank you! Water temperature plays a role too. Go a little cooler and the dough will be firmer. It will take longer to ferment, but easier/less sticky to mix.
Buddy I have a dilemma. My dough started out way too sticky and just didn’t get any better. I had hoped it would firm up during overnight cold proof. But unfortunately when I turned it out and scored it it was looked over proofed because it just spreader out. I want to get this right. What is the thing I could do differently next time.
I love your videos and am trying to do the double batch today. After two Stretch and Folds, I am still not able to pull the dough out of the bowl. It’s too sticky. Will go to bread flour and lessen my hydration. It’s lots to handle especially with smaller hands. Is there any way to save these two loaves? I’m between # 2 and 3 stretch and folds. Can I add bread flour.
@@conniegowen4584 it might get better with more manipulation, but if you’re using A.P. Flour the hydration could be too much for the gluten protein content. Looks like I’m 4 hours late to this comment. So, did it smooth out for the 3rd and 4th stretch? You could do an additional stretch to get it to become more elastic. Last resort, add some flour, but that is a slippery slope to really losing control of things. I would let it be “sticky” and then Be a bit more generous with the flour during shaping. Bread flour is key. I recommend using a 12.5-14% gluten protein bread flour. Hydration level…try using the bread flour next time and to play it safe, reduce your hydration level to 70%. It’s a small reduction but you will notice a huge difference from both of these adjustments. Thoughts? Thanks.
Wanted your opinion...I have watched videos on baking with a non preheated cast iron and non preheated oven for 55 minutes vs preheated cast iron and preheated oven for 20 minutes cover on and 20 minutes cover off. Have you tried it? Better, worse, or same oven spring? Sounds appealing not having to deal with preheating or placing dough in hot cast iron.
@@winniehaha5755 Those are all interesting questions. I know that the cold proofed dough and the hot cast iron are going to give you the best oven spring and crusty crust. If you are looking to eliminate the cast iron you could make Sandwich loaves Sourdough Sandwich Bread: Shaping, Proofing, Baking, Cooling, and Slicing. ruclips.net/video/WgFJitycqvo/видео.html As far as preheating cast iron, take a look at this…Sourdough Oval (pt 2): Scoring, Baking, & Cooling ruclips.net/video/lc3mo1lWDac/видео.html This is how I bake my cold proofed loaves. It’s pretty straight forward. The pot I use makes it easy to load because it is a double Dutch oven. Thoughts? Thanks Experiment and see what works best for you.
@@thestrengthkitchen Thank you for your quick responses! I have that exact cast iron that you use. Your loaves look so beautiful. When you first started with sourdough, how long did it take you to get consistent results you could count on? I would love to gift loaves!
@@winniehaha5755 I have an extensive culinary/restaurant background, so Sourdough bread came pretty fast for me. Everyone I teach who begins with my Starter is successful in the first few attempts. However, I tell everyone that I work with that it takes a year of regular baking (1-2x per week) to get to a point where you have a solid grasp of what you are doing; a good understanding of how to adapt to your environment; and an intuitive ability to manage your Starter. I always say “Make two!” to double your practice. Bread baking is a skill, it takes time to get the reps to build that skill. Thoughts?
I have the scale. I love the exact measurements. My dough just doesn't handle like it does in this video. I've tried several. I used the same product brands. My dough gets super wet after I add the salt. It's impossible to handle. It develops gluten strands because I can pull it away from the bowl, but I can't shape it or fold it by the fourth stretch and fold. It's still a mess. What is a scale for if there isn't precision? Adding more flour at the late state just makes it gummy. I've tried several recipes. What am I missing? (BTW, my starter is crazy good.)
Sourdough can be frustrating. Try adjusting your hydration level down. If you are using 75% hydration go down to 70%. Here is how a 500g batch of dough would work: 500g Bread Flour (100%) 350g Water (70%) 100g Starter (20%) 10g Salt (2%) A 5% adjustment will make a huge difference in the feel and behavior of your dough. If that doesn't quite get you in a range of an elastic supple dough that you can shape, adjust down another 2-3%. These sound like small adjustments, but they are meaningful. Adding the salt at the first stretch is a best practice, but most of the time I add it to the initial mix as the last ingredient after the flour. As long as you are just using bread flour and no whole grain flours, this can streamline your process and have no questionable impact on the dough development. Water temperature and environmental temperature have a huge impact on how your dough feels. I am betting the adjustment to the hydration level will be where you find what you are looking for, but temperature is another thing to consider. Warm water and a warm environment can speed up dough and starter activity, but it also makes the dough very sticky and slack. Cold water and a cold environment make the dough stiff and slower to come to life. Room temperature water is a good jumping off point (70 degrees-ish). As far as environment goes, it can take some creativity to manage the seasonal changes of your kitchen temps. Let me know how 70% hydrations works out. Thoughts? Thanks.
My dough is usually very smooth by the third stretch and fold, but I am not sure if I would use "shiny" as a describing word, unless it were an enriched dough. Can you clarify? Thanks.
I have made dough at 100% hydration (ciabatta), it was an unnecessarily high hydration level. It behaved as you describe "pooled". I imagine you are not making ciabatta, but all is not lost If you are going into a basket/banneton. I bet you can get away with this very slack dough. Do what you can to bring it into a shape and load it into the prepared banneton? The whole point of the basket is to contain the dough in a shape. It may "squat" when you eventually turn it out onto parchment paper to bake it, but it should still yield a decent end result, it will just be a "squatty" loaf. Adding flour at the end never works out very well, but if you can get this slack dough into a basket and cold proof it for 18-24 hours, you will have edible bread in the end. Thoughts? Thanks.
Thank you for your videos and recipes. I made the dough, but when I took it out of the refrigerator to bake it, it looked like the dough deflated. I baked the bread and it still came out delicious, but didn't rise a lot. I am new to this, so I am sure that is why. Do you have any suggestions? Thanks
Deflated? That’s unusual. There is usually enough ambient temperature inside the dough for it to actually expand while it is cooling to fridge temp. Was your Starter doubled or tripled in volume when you mixed dough? During Bulk Fermentation, did your dough at least double in volume? How long did you Cold Proof it in the fridge? Thanks.
@@thestrengthkitchen Yes to all. I do have a new starter though. A few weeks old. Cold fermented over night. It still tasted delicious and cooked nice, just not too much spring ( like yours) I love your videos!
@@KK-lw7oc Let’s see if we can find an area where something may have gone wrong. Let me know what you think. But, I tell all new bakers that I teach that it takes a year of weekly baking to become a beginner;) So you did the following?… 1. Mixed Dough 2. Performed 4 stretches 30-45 minutes apart. 3. Allow the dough to Bulk Ferment covered at room temp until doubled in volume (4-6 hours). 4. Shaped into a banneton and cold proofed in the fridge for 8-48 hours. 5. Score and bake in hot cast iron for 45 minutes covered. Uncover and color to liking. If the Starter doubled/tripled and you used it at or near its peak, then I don’t think the Starter is the issue. If your dough at least doubled in volume during a 4-6 hour Bulk Fermentation phase after the last stretch, then I think the dough is doing ok. Could there be contamination from the surface you shaped on, in the liner of the basket; or what you used to cover the basket? Did you use straight bread flour or a blend?
Just for some context; what do you mean tough/hard? A dough that is shaped and cold proofed is being set up for a nice thick crisp crust. If you want a thin crust maybe a sandwich bread is more up your alley. Use the Do-it-All Dough to make a Soursough Sandwich Loaf. Here is a link: ruclips.net/video/WgFJitycqvo/видео.htmlsi=_N00zvam-kjl6gGb Thoughts? Thanks.
Once I place doubled shaped dough in banneton w/bandana in fridge and leave for 18 to 24 or more hours, I don't see any more expansion or very very little. I have tried leaving dough in banneton on counter for 1 hour before refrigerating and that helps a little but does not look like your loaves when you take them out of fridge. Is my fridge too cold? Not active enough starter? or?
@@winniehaha5755 I wouldn’t expect too much expansion in the fridge, and honestly I prefer not to see a big dome in the basket because it will make the dough sit sideways after I tip it out. If you producing a nice final result, I wouldn’t worry about trying to get more expansion during cold proofing. It could be so many things. If your dough is warm when you shape it, it will take longer to get cold and will rise more in the basket. If your dough is cooler it will get cold faster in the fridge and there will be less expansion. If you didn’t go through a proper bulk fermentation and achieve a doubling in volume your dough may be less active during cold proofing. It is possible your fridge is too cold. My runs at about 38-40 degrees. Thoughts? Thanks.
@@bobbaird6306 King Arthur Bread Flour. shop.kingarthurbaking.com/items/bread-flour?srsltid=AfmBOoo5VLo2Hv6Yk5EcTQY4lZ8VkWwMMXxLwYNGLdifst29AlTHpVxn It is a reliable flour and it is pretty common. Central Milling has great bread flour. If you order enough you’ll get free shipping. And…the Lehi Mills bread flour at Costco works and it’s cheap. You will see a huge difference in your dough and final product with a higher gluten protein flour. Thoughts? Thanks.
When I made this video, my kitchen was about 72 degrees in the daytime and 60-65-ish over night. Right now my kitchen is running at about 80 degrees daytime and 70 overnight. This forces me to use cold water to feed my Starter and to mix my dough. Otherwise, everything moves too fast. Get to know you environment and how it impacts the behavior of you Starter and dough. Over time you will learn how to adapt if you have seasonal variability. This is the nuance of sourdough bread baking. My recipes and methods are solid, but your environment will provide its own unique challenges. Thoughts? Thanks for the question.
@@thestrengthkitchen thank you for such a quick reply. I am very grateful. That helps a lot. If I may ask one other question please - I have seen charts that say eg at 72F allow your dough to rise by 75% yet you and others are getting amazing results letting it double. I do not understand how eg at 27C where they say a 30% rise - where is the gas hiding that will give you a good oven spring? I think learning to read the dough by feeling it myself as you say is the way to go rather than charts. Does my question/observation make sense?
@@lesleyirving5731 I know that baking is a “science”, and there is a ton of of research of time and temperatures. If you work in a commercial baking environment, everything is controlled for temperature, humidity, etc. That is not the reality at home. We can only control so much, but if you’re observant you can make adjustments based on the behavior of your dough and Starter. I would consider a chart as a guideline. As far the target expansion size of your dough at the end of bulk fermentation. I like letting mine double. I get excellent results. If you have a healthy Starter it is possible to get a second doubling. Humans have been successfully baking bread for thousands of years all over the world. I think in general we over complicate it and over think it. The learning curve is naturally long and takes patience. But, I think everyone can learn to make excellent bread as long as they understand the principles and how to bend them to their unique environment. I don’t think there are any wrong ways to make bread if you yield results that you love. Baking is an art;) Thoughts? Thanks.
I know some bakers will completely cool their loaves and freeze the extras. That is an option, but I prefer to just make what we will eat. I don’t care for frozen defrosted bread. My schedule allows me to bake very often, so I never feel like I have to get ahead by freezing loaves. I have experimented with bread boxes, but haven’t found one that I like. I live at altitude in a relatively dry environment, so bread stays fresh for quite some time. When I lived at the beach everything would get stale much faster. If I make a round or oval it will usually be for dinner, there really won’t be anything left over to be stored. However, a 400-500g (flour weight) sandwich loaf will last through 3-4 days of sandwiches. I slice it as I need it. To store it, I completely cool it; wrap in parchment paper; place in a Tupperware container and wrap with plastic wrap. Each time I use it, I wrap it back up nice and snug. Thoughts? Thanks .
@@jocelyneapter9468 Thanks for the question. Here are some thoughts: I don’t recommend using All-purpose flour due to its lower gluten content. Most A.P. Flours are 9.5-11% gluten protein. Bread flours are 12-14% gluten protein. I know it doesn’t sound like a huge difference, but it really is. Making dough with A.P. Flour will feel slack and weak. Bread flour will produce a stronger dough that becomes more elastic and results in a dough that can hold its structure and more air inside. With that said, I always recommend experimenting. You could lower the hydration and try using A.P. It can work but it is not the same as using bread flour. At some point make two batches; one with each type of flour so you can really feel the difference during Mixing, Stretching, and Shaping. If I were to make a batch of dough with A.P. Flour and I normally use 75% hydration, I might cut down to 70% and possibly add in a fifth Stretch. If you are new to bread making I suggest getting bread flour, it will be easier. Thoughts. Thanks.
If it’s all you’ve got, go with it. In general the potassium iodide can cause chemical flavors in the finished bread; and the anti-caking agents that keep the salt from clumping up can have a negative impact on the yeast and development on the dough. It’s a best practice to use non-iodized salt, but you can get away with it;) I recommend eliminating as many variables as possible for new bakers. There are so many to consider, but using non-iodized salt is easy. Thoughts? Thanks.
Interesting. Never thought of the anti caking aspect. My bread turns out great but now I’m interested in trying sea salt to see if I notice a difference in flavor. Thx for the input. Good videos btw.
@@davidloewen3218 I’ve been using Morton’s “pickling salt”. It is a fine grind and no anti-caking agents or additives. It is designed to make a really clear clean tasting pickling brine. I got it by accident but I really like it for bread. It dissolves nice.
I live in a humid environment (Houston). If I follow the dough recipe, I find that my dough remains sticky throughout the stretch and folds, making that process messy. I want to try backing down the 75% hydration, but I don't want to go so far that more water is needed to add back (which I'm guessing might be difficult to achieve uniform hydration). The question is, what percent hydration should I try? Every percent drop in water is a difference of 8g--this could get away from me quickly, so do have a suggestion? Thanks for your time. I love your videos.
@@cynthiajansen7177 I have a few thoughts. Hopefully, I am not making things too complicated. First, if 75% feels too sticky, I would shave off 5% of the water. Adjust your recipe for the water to be 70% of the flour weight. E.g. 400g of flour would get 280g water. Change nothing else. It should make a big difference. If that is still too sticky throughout the 4 Stretches, I would drop to 68%. Another thing to consider is the gluten content of your flour. Is it 12-14% gluten protein? A “strong” flour could also be helpful. And then there is temperature. Is it hot in Houston? My climate is dry, but my kitchen is currently running warm (80 degrees). I haven’t changed my hydration , but I have been using cooler water. I have also had to put my leftover Starter in the fridge after mixing dough in the morning. Otherwise it breaks down too much over the course of the day. I pull it out at 9pm feed it for the next day and it comes right to life because my kitchen is so warm. Kitchen temperature can effect your dough. If your dough gets too warm it will feel really sticky and it may not make it through bulk fermentation. Thoughts? Thanks.
@@thestrengthkitchen Thank you for the prompt reply! You really love what you do, I can tell! I will try 70% hydration for my next recipe as you suggest and I'll will report back on the results (I'm a former food scientist so I love the experimentation!). Yes, it is very hot in Houston, and our humidity is legendary (so good for the skin!). Inside, my kitchen is almost 80 degrees and 53% humidity. We keep the indoor temps between 77-80. I use King Arthur bread flour which has plenty of protein content, and I do the same as you with my leftover starter---back in the frig it goes! At night I feed my starter to activate, leaving it on the countertop, and by morning it is raring to go. I like your suggestion of cooler water. I use bottled water for my starter and dough, but it's the same temp as the ambient air. You've given me good ideas to think about. Thanks so very much!
@@thestrengthkitchen Hi there! I promised an update on my pursuit of the best hydration level for my environment near the Gulf Coast...it has been several loaves since I first tried to find the best hydration level for my environment. As mentioned, humidity levels are high, even in my air-conditioned home. After about 3 attempts to find the right level, I have settled on 68% hydration as the best for current conditions. I know that as cooler temps arrive (not for a while yet) I'll have to adjust that upward, but 68% is my sweet spot for now. I have made sandwich loaves and the cinnamon swirl bread using this percentage will much success. I think I enjoy the experimentation as much as the finished product! Thanks for the encouragement!
It will be sticky when mixed and the first stretch will also feel a bit sticky. Get your hands wet to prevent it sticking to you. The second, third, and fourth Stretches should be progressively less sticky. If it is still too sticky adjust your hydration down the next time by reducing it 5%. Sometimes water temperature, hardness, and quality will force you to change your hydration. Flour quality is important too. A high gluten flour is key (12-14% gluten protein).
Let me know how this works out over the “stretch and fold” phase. Giving the dough more time in between stretches can help too. Wait 40 minutes instead of 30. This will give the dough more time to relax and become elastic.
Inclusions are fun! I have this concept on my video to-do list. I like to add my inclusions during shaping. For jalapeño and cheddar I like pickled jalapeños. Be sure to pat them off so they are not real wet. Take a look at this short. It will give you a general idea of how to get inclusions in your dough. Thoughts? Thanks. ruclips.net/user/shortsD9VLJ2eEHsU?si=0szzAjSyXsl3F2On
This is a chocolate bread recipe, but this can give you a good idea of when and how inclusions get added to the dough during shaping. In this case the inclusions are chocolate chips. Chocolate chips, dried cherries and pecans are a great addition to the Do-it-all Dough. Chocolate Sourdough Bread with Chocolate Chips ruclips.net/video/Qcbl0p0kh_s/видео.html
@@thestrengthkitchen Thanks for the quick response ! Your short video is just what I was looking for. Others on youtube do it during stretch and folds which didn't look right to me. I will be giving your method a try.
@@davidpaveglio I know some bakers add their inclusions at earlier phases of the dough making process, but I like adding my additions during shaping. It just makes more sense to my brain. Here is another option using the Do-it-All dough ruclips.net/user/shortsEmmCjWQBZF0?si=oUPX8_gwQYlC9U7E Thoughts? Thanks for the comments.
I like Central Milling Bread Flour too. Also…You can get a 25# bag of Lehi Mills Bread Flour at Costco for a very reasonable price. It works and is good for experimenting/learning
@@thestrengthkitchen Thanks - interesting. Our Costco (Nth California) carries a Kirkland branded Organic AP flour that I am told is Central Milling OABC+ -11.5% protein. But, recently I have come across Farmer Direct brand - its labelled AP flour (11.5-12.5%) but acts as if it is considerably higher than that. They employ regenerative farming methods - Kansas. Try it.
Yes, I have purchased Central Milling AP Flour from Costco like you described. I am unfamiliar with the other mill you mentioned. Thank you for the recommendation, I love a high gluten content flour. The Central Milling 00 (pizza flour) is very strong.
@@anitanoel4673 Some bakers certainly are generous with the flour on the crust. I prefer not to have a mouthful of flour from the surface of the crust. Thanks for the comment.
First time making white sourdough and have only made 2 whole wheat loaves. I forgot to halve the amount of starter I put in my dough, so I put 160 grams in the single loaf recipe 😳 I didn’t realize it until hours later and I have been stretching and folding like crazy trying to figure out why the dough stays so sticky and won’t form a ball. I watched the video again and then realized I put too much starter 😂 Is there anything I can make with this or is it a total bust.
@@jeaniedemmer5860 I’m sorry for the delay, this comment came through late night my time. If you are used to working with whole grain flour, white bread flour will feel wet/sticky compared to what you are used to. It sounds like you have a 400g flour batch with 160g of starter. I think you should be able to pull it off. Starter has a lower relative hydration than the actual dough recipe, depending on what ratio you feed your Starter, but this should still work. If you can get through Stretching; I would continue as planned. Bulk ferment, shape, and get it into a banneton for cold proofing. Also, be sure to use a high gluten protein bread flour. It is important to create strength in the dough, so it doesn’t feel sticky. Last thought…write the recipe out on a piece of paper. Sometimes it is good to get it off of a screen and see what you are doing right in front of you. You will be less likely to miss a step or ingredient. I do it when I’m doing something unfamiliar. I’m sure this is way after the fact, but what happened to the dough? Thanks.
@@thestrengthkitchen Thank you! The dough did rise overnight and is not as sticky. But still can’t form it into a ball, just spreads out flat but will still try to finish it, or maybe focaccia? Certainly has been interesting and good practice with stretch and folds. I am anxious to try a new loaf with proper amounts, Fed the leftover starter yesterday and it looks amazing this morning. I really appreciate your response and help!
Could you please help me? I’ve been trying for a couple months and by the time I get to about day five my starter goes south. I’m so frustrated 1st it starts to rise and fall during nite then gets foul Oder with liquid by then it doesn’t seem possible it’s good by the last day it doesn’t rise at all. What am I doing wrong? I’ve followed several people on line to a tee and no go. I’m on my third day and 12 hrs in and my start has dbl I’m going to go ahead and dump back to 50 and add flour/water at 12 hrs instead of 24 am I wrong? I’ve tried it every way possible. I think it is to warm for 24 hrs. Help?????😅
I will try to help. Answer these questions. Thanks. What ratio of water and flour are you feeding your Starter? What type of flour are you feeding it? What time do you feed it? What is the temperature or your kitchen environment?
Just curious, have you explored this playlist? ruclips.net/p/PLHnqWAop-yKXj6m3mBSiXdi_hYQUeS_Mx&si=L-7T80OHPyYdBdsY I would expect a Starter to be completely collapsed and ready to be fed after 24 hours. That would be my normal feeding window. I fed mine 2part water and 2part flour (in grams). It peaks in 10-12 hours. If I feed it at 9pm it is ready to mix dough at 7am.
I’ve never been a big fan of freezing bread. It’s just not the same after it’s defrosted. If you do want to freeze it, I would recommend making a smaller loaf size if you plan to freeze it whole; or to slice it prior to freezing and defrost slices as needed. How do you usually freeze bread whole or sliced? Do you Cryovac it? Thanks.
Defrost in the fridge, sprinkle with some water, bake at 350F for 10 min or so...depending on size, oven actual temp. Ect...you are just warming it up and making crust crunchy again. ...comes out almost like just baked...
@@PastaMakerCordy-qy4uz It works really well and it provides some visual cues. And, you can get a big jar of it at Costco for a good deal;) Thanks for commenting
Wow! This is the FIRST time I have understood the Math when it comes to working out percentages for different hydration levels for dough. Thanks so much for your very simple, clear explanation. Just saying everything works off the flour quantity - there was the lightbulb moment 💡👍🏼
@@BeingReal1 Awesome! It’s pretty simple; and once you understand the math you can pick apart any bread recipe and apply percentages to it to scale up, down; or tweak it.
Thank you!
I have thought for some time that we over complicate it. I think this comes in part from people wanting the perfect pic for social media. I also believe it's an art rather than a science and am heartened to find people to follow like yourself who are achieving great bread through experience and are prepared to share what they've learned without saying what others are doing is wrong. When I can achieve close to the sort of crumb you create then I'll be happy. Keep up the great work and again thank-you for taking the time to reply.
@@LesleyIrving Thank you!
I'm 'new' to sourdough tho' I dabbled in learning what's what with it a few years ago. I wasn't impressed with my results from that time, but I've learned SO much watching all your videos and finally understanding the process much better. I've made several successful loaves now thanks to those videos. I appreciate the time it takes to record an uncluttered, straight forward, fully explained segment that's easy to watch and makes sense. The written steps are an absolute resource for someone to return to when questions arise before and during ....... thanks again! 🤗
@@AnnRayer Thank you so much! I appreciate the feedback.
Key takeaway: Double the dough because, “You’re doubling your practice, shortening your learning curve.” I couldn’t agree more! I always give away one loaf to spread the joy it brings me, although I have to say it’s double my joy to see and feel the expression of joy and gratitude from all recipients 🙏🏽 There’s something quite special about making, sharing and eating homemade bread.
@@BeingReal1 It really is the ultimate gift. I’m always extra stoked when I can land a loaf of bread on someone when it is an hour or two out of the oven. You hand it over and they say, “It’s still warm!” Bread is always received with gratitude. It’s a special thing.
Thanks for the comment.
Oh and P.s - your shaping videos are amazing - so much gentler and easier than others I have seen. Thank you for them.
@@lesleyirving5731 Thank you! I appreciate the support.
By far the best recipe I’ve seen so far, not to mention the best stretch & fold technique too. Mahalo 💜
Thank you! 🤙
Really appreciate your expertise and sharing your knowledge. Just starting out since I recently retired and was an "essential worker" during covid lockdown when so many others got into sourdough breadmaking. I have watched SO many videos but still had many questions. You cleared everything up and had so many great tips all in one place! The salt timing issue, putting rice flour in bowl to coat dough instead of just dusting, the bandana idea, how to clean bannetons, and feeding starter at 9 pm so it is ready in the morning! All the others were just feeding in morning and waiting ( that pretty much ties up the day!) the understandable bread math, and your in the air bread folding, and the way you baked at 450 for 45 min. then popped that loaf back in to brown up, meanwhile putting that 2nd loaf in the still hot cast iron. i took your advice and my lodge double dutch oven was just delivered. Plus your thoughts on baking 2 loaves for more practice and gifting! Thank you so much ....ps the 14" bread knife is on the way!
@@NilesNose Wow! Thank you so much for the very thoughtful feedback. I am happy to hear that the videos are helping you have a better understanding of the bread making process. Let me know if you have any specific video requests. Thanks again.
@@thestrengthkitchen Followed your instructions and baked my first sourdough loaf today. It was incredible! When it was ready I took half the loaf to my daughter to get her opinion, and she said it was the best sourdough she ever had. We couldn't believe it. And we grew up in the San Francisco Bay area so we know what good sourdough tastes like. Thanks again for taking the time to share your knowledge!
@@NilesNose Awesome! Nice work. Now just get more reps. Always make two, fresh baked sourdough is the ultimate gift. I’m happy to hear about your success. Thank you for sharing.
What shape did you make?
@@thestrengthkitchen I made a boule. I would have made two but I wasn't catching that the ingredients and percentages in the description were only for 1 loaf and that you doubled that in the video. But I will be making 2 from now on.
@@NilesNose Awesome! Rounds are great there are lots of options for scoring. Thanks.
I have been folding my dough in air using my hands just like this! I thought I was the only person who did this!
Nice! Great minds…;)
It works really well to develop strength into the dough and it builds your dough handling skill/confidence. Thanks for the comment.
Dude thank you for this video, I have been struggling with my sourdough process and this video was a huge help. SUBSCRIBED..
Awesome! Thank you!
I followed the weights and instructions, and my dough is sooooo sticky and impossible to pick up to stretch and fold. Do I wdd more flour?
I appreciate your videos- so informative and specific to reasonings. Looking forward to following more... if I can get this part figured out 😟
@@dawncarson2155 Good question. Here are a few thoughts…
If it feels like your dough is too sticky here are some options.
Make sure you are using a high gluten content Bread Flour (12-14% gluten protein).
If your water is too warm your dough will feel very sticky. You don’t need to take a temp but 70 degrees is a good neighborhood.
Reduce the hydration to 70%. Shaving off 5% doesn’t sound like much, but it is huge. The recipe for a single batch of dough/bread would look like this:
Bread Flour 400g (100%)
Water 280g (70%)
Starter 80g (20%)
Salt 8g (2%)
*everything is a percentage of the flour weight. If this doesn’t make a huge difference in the stickiness of your dough go down to 68% hydration, but 70% should be good with a strong bread flour and room temp water.
Does this make sense? Thoughts?
Thanks.
@thestrengthkitchen, thank you so much! My spring water is room temperature, so 75° in our home. I wonder if that affected it! I am using an unbleached bread flour of 12.7%. I'm only on my fifth batch ever, so these will be great lessons to get under my belt. I doubled the batch, following your measurements. Thankful for a food scale leftover from a fad diet😂
Thanks again!
@dawncarson2155 The flour and water don’t sound like an issue. Let me know how 70% hydration works out. Learning to bake bread is a process. Be patient it will all come together with time;)
Thanks.
Just getting into baking sourdough and I've found your videos very helpful! Thank you!
That’s great! Thanks for the input:)
What a great presentation! Great video m. Thanks for the clarity, no one is addressing these specifics therefore you help me a lot. Thanks for that
Thank you! I appreciate the feedback.
I'm new to sourdough baking and have watched no less than a hundred videos addressing the subject from different RUclips channel owners. I've tried different recipes and none of them have worked for me successfully, even after multiple attempts. Then I discovered The Strength Kitchen. I have a much better understanding of what I'm doing now after watching every bread making video you have and I'm starting to produce edible loaves for the first time. Thank you for explaining things the way you do in such a precise and to the point manner. With your tutorial I now think I can actually do this. My friends and family thank you too, they're tired of sampling horrible bread from previous attempts. I do have one question that will help me. I'm still collecting/purchasing the kitchen tools I need and I would love to know what size mixing bowl that is you're using in this video. I make the double batches that you recommend, and I have one bowl that is too small, and my next size bowl is way too big. Are you using a 5.5, 7 or whatever quart bowl? If you don't have time to respond to such a trivial question I completely understand. Thanks for everyting you're doing for us RUclips junkies.
Thank you! That is a very thoughtful comment. I have a 5.5qt bowl that is good up to an 800g (flour weight) recipe. I use a 7.5 qt for anything larger. Here is a link to both
www.amazon.com/Tovolo-Stainless-Steel-Mixing-Dishwasher/dp/B001C0GZJW/ref=asc_df_B001C09S28/?tag=hyprod-20&linkCode=df0&hvadid=693071375983&hvpos=&hvnetw=g&hvrand=15151843905535701390&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9029428&hvtargid=pla-321310045915&psc=1&mcid=344ba264d00f33858ac3ceda599616c9&gad_source=1&th=1
I use this silicon bowl cover
www.amazon.com/GIR-Right-Round-Kitchen-Storage/dp/B084TPVCX9/ref=mp_s_a_1_3?crid=3W16BIRAOZYC3&dib=eyJ2IjoiMSJ9.Mu-eWilcRa2S1UB1JXRAha9JlH7j6eHgUdG5QpYAVqyOh_RcbsjXy0jT1RVIsrilTr-sAwlmAWwcv_ezMfhkrynAFBu6uxhqzywn7d5WqOHeoL-4iSqR6XvRMFeJXYkrWZ7X69litVk8g1_JszUJm00S_i7usUz-fYP63UqKr631z3SyW0kuCubvLVcAyOCzJgFK_8D3i2HD662mitmdEw.lqYzf29X_8MbdldMC9YjRUHrK_rL1ULEBPUd7R56_GU&dib_tag=se&keywords=silicone+bowl+cover+12.5%22&qid=1717197544&sprefix=silicone+bowl+cover+12.5+%2Caps%2C150&sr=8-3
Thank you!
@@thestrengthkitchen Very nice of you to respond, and so quickly. I will definitely use your Amazon links to purchase the bowls and silicone covers, and anything else I need. Please keep doing what you're doing. You have a knack for presenting information in a very understandable and enjoyable way.
Thank you!
Love foundation videos like this
Thanks!
Your bread is beautiful. I was so hoping for that lol
I’ve been baking sour dough bread for 3 years using the same proportions as this basic recipe but a different fold and ferment strategy from another baker. I tried yours last weekend and I’m hooked. Your method is easier, neater and produces an excellent loaf and because of the extended proofing in the refrigerator I have eliminated any Gluten issues with bread that I have had in the past so thank you. BTW when you talk you sound just like my next door neighbor who is from the Chicago area. I did a double take, you could be cousins. Thank you again!
Thank you for the feedback and the compliments. I am happy to hear I have helped streamline your process. I like the freedom that “cold proofing” provides. Pizza dough can also be cold proofed for 24 hours before portioning and “balling”, which has a noticeable effect on gluten digestibility.
So, I have a doppelgänger? Oddly, I have had alot of comments that I look like the character Saul Goodman in Breaking Bad; I think it’s the hair. Thanks again.
@@thestrengthkitchenI think you look like Luke. Sadly I can’t think of his last name, but he’s an actor and I believe his brother is too.
How do you not over proof your dough when you let it double then put in the fridge for 1-3 days? What temp is your kitchen? Where do you live? I’m in Florida and the heat and humidity have a big effect on my dough.
@@KelliRivers I live in the Rocky Mountains, so I have altitude and a dry climate on my side. However, the summer heat is definitely something that I adjust to every year.
For a hot humid environment, I would use a very high gluten protein content flour. I would also probably lower the hydration of the dough. If possible you could move your dough to a very cool room for bulk fermentation. Another strategy would be to use cool or cold water when you make your dough so it doesn’t warm up as fast.
I have made bread in a hot environment (Arizona) and I know how fast bulk fermentation can turn your dough into a sloppy mess in a short period of time. It can completely break down in just a couple of hours when it gets too hot.
You could experiment with bulk fermenting in the fridge if your dough is already very warm after the last Stretch. The interior dough temp could certainly keep fermentation happening as the cold fridge temp penetrates the dough. Use Tupperware if you experiment with this tactic. Plastic insulates. You could allow it to double in refrigeration and then shape and cold proof.
You could go an hour at room temp and then an hour in the fridge and juggle back and forth to try to regulate the dough temp. It will bulk ferment best between 65-75 degrees. What have you tried to regulate your dough temp? Maybe a cooler would be an option for bulk fermentation. Maybe a little bit of ice to make it a cool environment, but not as cold as the fridge.
Thoughts? Thanks.
Luke and Owen Wilson;) I have a neighbor who calls me Owen. I guess it’s my nose.
@@thestrengthkitchen Luke Wilson! I’m not seeing Owen so much, but def Luke bc of your eyes and hair.
I’ve used cold water in my dough. My dough temp is usually 78° so it’s not so bad, but I do like to keep it in the fridge for 18-24 hours. I’ve seen others bulk ferment at 80° then leave in fridge for 24 hours and they get a huge belly when they bake. I just haven’t discovered how to do that yet. I have decreased my hydration to 60%, starter 20%, salt 2 to 2.5% since summer hit.
How long does it take you to bulk ferment and how long do you leave in fridge?
For me bulk fermentation in summer is 3-4 hours. In the winter 4-5 hours. I roll with 75% hydration 20% Starter all year for regular loaves of bread. This is where recipes end and the art of baking begins. What do you think of the cooler idea to create a cool environment that is not as cold as your fridge?
My neighbor will shout over to me “Owen”! It makes me think of the movie “Throw Mama From the Train”.
great practical sourdough advice, looking forward to more - subbed!
Thank you!
👍👍👍 One of the very best videos on sour-dough baking! Good explanations on all the important parts.
75% hydration seems to be a bit on the optimistic side, but then it would depend on the quality of the flour / protein ...? I usually stick to 65% because I am afraid of sticky dough and how to handle it. You have certainly given me the push to try 75% - thank you! I'll certainly give it a try. 😁
Best regards from Norway.
Thank you! Water temperature plays a role too. Go a little cooler and the dough will be firmer. It will take longer to ferment, but easier/less sticky to mix.
Buddy I have a dilemma. My dough started out way too sticky and just didn’t get any better. I had hoped it would firm up during overnight cold proof. But unfortunately when I turned it out and scored it it was looked over proofed because it just spreader out. I want to get this right. What is the thing I could do differently next time.
Adjust your hydration down by 5%.
You should check the quality of your flour. Use high protein flour and it will be easier
@scharsch Yes! Always a good idea to use a high quality and high Gluten protein flour for bread baking. Thanks for the tip.
I love your videos and am trying to do the double batch today. After two Stretch and Folds, I am still not able to pull the dough out of the bowl. It’s too sticky. Will go to bread flour and lessen my hydration. It’s lots to handle especially with smaller hands. Is there any way to save these two loaves? I’m between # 2 and 3 stretch and folds. Can I add bread flour.
@@conniegowen4584 it might get better with more manipulation, but if you’re using A.P. Flour the hydration could be too much for the gluten protein content.
Looks like I’m 4 hours late to this comment. So, did it smooth out for the 3rd and 4th stretch? You could do an additional stretch to get it to become more elastic.
Last resort, add some flour, but that is a slippery slope to really losing control of things. I would let it be “sticky” and then Be a bit more generous with the flour during shaping.
Bread flour is key. I recommend using a 12.5-14% gluten protein bread flour.
Hydration level…try using the bread flour next time and to play it safe, reduce your hydration level to 70%. It’s a small reduction but you will notice a huge difference from both of these adjustments.
Thoughts?
Thanks.
Wanted your opinion...I have watched videos on baking with a non preheated cast iron and non preheated oven for 55 minutes vs preheated cast iron and preheated oven for 20 minutes cover on and 20 minutes cover off. Have you tried it? Better, worse, or same oven spring? Sounds appealing not having to deal with preheating or placing dough in hot cast iron.
@@winniehaha5755 Those are all interesting questions. I know that the cold proofed dough and the hot cast iron are going to give you the best oven spring and crusty crust.
If you are looking to eliminate the cast iron you could make Sandwich loaves Sourdough Sandwich Bread: Shaping, Proofing, Baking, Cooling, and Slicing.
ruclips.net/video/WgFJitycqvo/видео.html
As far as preheating cast iron, take a look at this…Sourdough Oval (pt 2): Scoring, Baking, & Cooling
ruclips.net/video/lc3mo1lWDac/видео.html
This is how I bake my cold proofed loaves. It’s pretty straight forward. The pot I use makes it easy to load because it is a double Dutch oven.
Thoughts?
Thanks
Experiment and see what works best for you.
@@thestrengthkitchen Thank you for your quick responses! I have that exact cast iron that you use. Your loaves look so beautiful. When you first started with sourdough, how long did it take you to get consistent results you could count on? I would love to gift loaves!
@@winniehaha5755 I have an extensive culinary/restaurant background, so Sourdough bread came pretty fast for me.
Everyone I teach who begins with my Starter is successful in the first few attempts. However, I tell everyone that I work with that it takes a year of regular baking (1-2x per week) to get to a point where you have a solid grasp of what you are doing; a good understanding of how to adapt to your environment; and an intuitive ability to manage your Starter.
I always say “Make two!” to double your practice. Bread baking is a skill, it takes time to get the reps to build that skill.
Thoughts?
I have the scale. I love the exact measurements. My dough just doesn't handle like it does in this video. I've tried several. I used the same product brands. My dough gets super wet after I add the salt. It's impossible to handle. It develops gluten strands because I can pull it away from the bowl, but I can't shape it or fold it by the fourth stretch and fold. It's still a mess. What is a scale for if there isn't precision? Adding more flour at the late state just makes it gummy. I've tried several recipes. What am I missing? (BTW, my starter is crazy good.)
There is no shine on your dough after three stretches. I've done six and mine is still wet.
I can't get tension to the point to create a shape. The dough just pools. Can I add more flour to save this, or throw it out?
Sourdough can be frustrating. Try adjusting your hydration level down. If you are using 75% hydration go down to 70%. Here is how a 500g batch of dough would work:
500g Bread Flour (100%)
350g Water (70%)
100g Starter (20%)
10g Salt (2%)
A 5% adjustment will make a huge difference in the feel and behavior of your dough. If that doesn't quite get you in a range of an elastic supple dough that you can shape, adjust down another 2-3%. These sound like small adjustments, but they are meaningful.
Adding the salt at the first stretch is a best practice, but most of the time I add it to the initial mix as the last ingredient after the flour. As long as you are just using bread flour and no whole grain flours, this can streamline your process and have no questionable impact on the dough development.
Water temperature and environmental temperature have a huge impact on how your dough feels. I am betting the adjustment to the hydration level will be where you find what you are looking for, but temperature is another thing to consider. Warm water and a warm environment can speed up dough and starter activity, but it also makes the dough very sticky and slack. Cold water and a cold environment make the dough stiff and slower to come to life. Room temperature water is a good jumping off point (70 degrees-ish). As far as environment goes, it can take some creativity to manage the seasonal changes of your kitchen temps.
Let me know how 70% hydrations works out. Thoughts?
Thanks.
My dough is usually very smooth by the third stretch and fold, but I am not sure if I would use "shiny" as a describing word, unless it were an enriched dough. Can you clarify? Thanks.
I have made dough at 100% hydration (ciabatta), it was an unnecessarily high hydration level. It behaved as you describe "pooled". I imagine you are not making ciabatta, but all is not lost If you are going into a basket/banneton. I bet you can get away with this very slack dough. Do what you can to bring it into a shape and load it into the prepared banneton? The whole point of the basket is to contain the dough in a shape. It may "squat" when you eventually turn it out onto parchment paper to bake it, but it should still yield a decent end result, it will just be a "squatty" loaf.
Adding flour at the end never works out very well, but if you can get this slack dough into a basket and cold proof it for 18-24 hours, you will have edible bread in the end.
Thoughts?
Thanks.
Thank you for your videos and recipes. I made the dough, but when I took it out of the refrigerator to bake it, it looked like the dough deflated. I baked the bread and it still came out delicious, but didn't rise a lot. I am new to this, so I am sure that is why. Do you have any suggestions? Thanks
Deflated? That’s unusual. There is usually enough ambient temperature inside the dough for it to actually expand while it is cooling to fridge temp.
Was your Starter doubled or tripled in volume when you mixed dough?
During Bulk Fermentation, did your dough at least double in volume?
How long did you Cold Proof it in the fridge?
Thanks.
@@thestrengthkitchen Yes to all. I do have a new starter though. A few weeks old. Cold fermented over night. It still tasted delicious and cooked nice, just not too much spring ( like yours) I love your videos!
@@KK-lw7oc
Let’s see if we can find an area where something may have gone wrong. Let me know what you think. But, I tell all new bakers that I teach that it takes a year of weekly baking to become a beginner;)
So you did the following?…
1. Mixed Dough
2. Performed 4 stretches 30-45 minutes apart.
3. Allow the dough to Bulk Ferment covered at room temp until doubled in volume (4-6 hours).
4. Shaped into a banneton and cold proofed in the fridge for 8-48 hours.
5. Score and bake in hot cast iron for 45 minutes covered. Uncover and color to liking.
If the Starter doubled/tripled and you used it at or near its peak, then I don’t think the Starter is the issue.
If your dough at least doubled in volume during a 4-6 hour Bulk Fermentation phase after the last stretch, then I think the dough is doing ok.
Could there be contamination from the surface you shaped on, in the liner of the basket; or what you used to cover the basket?
Did you use straight bread flour or a blend?
How can I achieve the crust of my bread not being so tough/hard
Just for some context; what do you mean tough/hard? A dough that is shaped and cold proofed is being set up for a nice thick crisp crust.
If you want a thin crust maybe a sandwich bread is more up your alley. Use the Do-it-All Dough to make a Soursough Sandwich Loaf. Here is a link:
ruclips.net/video/WgFJitycqvo/видео.htmlsi=_N00zvam-kjl6gGb
Thoughts? Thanks.
Once I place doubled shaped dough in banneton w/bandana in fridge and leave for 18 to 24 or more hours, I don't see any more expansion or very very little. I have tried leaving dough in banneton on counter for 1 hour before refrigerating and that helps a little but does not look like your loaves when you take them out of fridge. Is my fridge too cold? Not active enough starter? or?
@@winniehaha5755 I wouldn’t expect too much expansion in the fridge, and honestly I prefer not to see a big dome in the basket because it will make the dough sit sideways after I tip it out.
If you producing a nice final result, I wouldn’t worry about trying to get more expansion during cold proofing.
It could be so many things. If your dough is warm when you shape it, it will take longer to get cold and will rise more in the basket. If your dough is cooler it will get cold faster in the fridge and there will be less expansion.
If you didn’t go through a proper bulk fermentation and achieve a doubling in volume your dough may be less active during cold proofing.
It is possible your fridge is too cold. My runs at about 38-40 degrees.
Thoughts?
Thanks.
What type of flour do you normally use. The protein content in flour in this area is 10%. I can’t seem to find bread flour.
@@bobbaird6306 King Arthur Bread Flour. shop.kingarthurbaking.com/items/bread-flour?srsltid=AfmBOoo5VLo2Hv6Yk5EcTQY4lZ8VkWwMMXxLwYNGLdifst29AlTHpVxn
It is a reliable flour and it is pretty common.
Central Milling has great bread flour. If you order enough you’ll get free shipping.
And…the Lehi Mills bread flour at Costco works and it’s cheap.
You will see a huge difference in your dough and final product with a higher gluten protein flour.
Thoughts?
Thanks.
What temperature is your kitchen when you are letting it double please?
When I made this video, my kitchen was about 72 degrees in the daytime and 60-65-ish over night.
Right now my kitchen is running at about 80 degrees daytime and 70 overnight. This forces me to use cold water to feed my Starter and to mix my dough. Otherwise, everything moves too fast.
Get to know you environment and how it impacts the behavior of you Starter and dough. Over time you will learn how to adapt if you have seasonal variability. This is the nuance of sourdough bread baking. My recipes and methods are solid, but your environment will provide its own unique challenges.
Thoughts?
Thanks for the question.
@@thestrengthkitchen thank you for such a quick reply. I am very grateful. That helps a lot. If I may ask one other question please - I have seen charts that say eg at 72F allow your dough to rise by 75% yet you and others are getting amazing results letting it double. I do not understand how eg at 27C where they say a 30% rise - where is the gas hiding that will give you a good oven spring? I think learning to read the dough by feeling it myself as you say is the way to go rather than charts. Does my question/observation make sense?
@@lesleyirving5731 I know that baking is a “science”, and there is a ton of of research of time and temperatures. If you work in a commercial baking environment, everything is controlled for temperature, humidity, etc.
That is not the reality at home. We can only control so much, but if you’re observant you can make adjustments based on the behavior of your dough and Starter. I would consider a chart as a guideline. As far the target expansion size of your dough at the end of bulk fermentation. I like letting mine double. I get excellent results. If you have a healthy Starter it is possible to get a second doubling.
Humans have been successfully baking bread for thousands of years all over the world. I think in general we over complicate it and over think it. The learning curve is naturally long and takes patience. But, I think everyone can learn to make excellent bread as long as they understand the principles and how to bend them to their unique environment. I don’t think there are any wrong ways to make bread if you yield results that you love. Baking is an art;)
Thoughts?
Thanks.
Can you store it? Or do you have to use it right away.
If yes, how to keep it good? For how long can it be stored?
I know some bakers will completely cool their loaves and freeze the extras. That is an option, but I prefer to just make what we will eat. I don’t care for frozen defrosted bread. My schedule allows me to bake very often, so I never feel like I have to get ahead by freezing loaves.
I have experimented with bread boxes, but haven’t found one that I like.
I live at altitude in a relatively dry environment, so bread stays fresh for quite some time. When I lived at the beach everything would get stale much faster.
If I make a round or oval it will usually be for dinner, there really won’t be anything left over to be stored. However, a 400-500g (flour weight) sandwich loaf will last through 3-4 days of sandwiches. I slice it as I need it. To store it, I completely cool it; wrap in parchment paper; place in a Tupperware container and wrap with plastic wrap. Each time I use it, I wrap it back up nice and snug.
Thoughts? Thanks .
Can I use organic unblemished all purpose flour instead of bread flour? If yes, is it the same measurement, thanks
@@jocelyneapter9468 Thanks for the question. Here are some thoughts:
I don’t recommend using All-purpose flour due to its lower gluten content. Most A.P. Flours are 9.5-11% gluten protein. Bread flours are 12-14% gluten protein. I know it doesn’t sound like a huge difference, but it really is.
Making dough with A.P. Flour will feel slack and weak. Bread flour will produce a stronger dough that becomes more elastic and results in a dough that can hold its structure and more air inside.
With that said, I always recommend experimenting. You could lower the hydration and try using A.P. It can work but it is not the same as using bread flour. At some point make two batches; one with each type of flour so you can really feel the difference during Mixing, Stretching, and Shaping.
If I were to make a batch of dough with A.P. Flour and I normally use 75% hydration, I might cut down to 70% and possibly add in a fifth Stretch. If you are new to bread making I suggest getting bread flour, it will be easier.
Thoughts.
Thanks.
So what’s the problem using table salt?
If it’s all you’ve got, go with it. In general the potassium iodide can cause chemical flavors in the finished bread; and the anti-caking agents that keep the salt from clumping up can have a negative impact on the yeast and development on the dough.
It’s a best practice to use non-iodized salt, but you can get away with it;) I recommend eliminating as many variables as possible for new bakers. There are so many to consider, but using non-iodized salt is easy.
Thoughts? Thanks.
Interesting. Never thought of the anti caking aspect. My bread turns out great but now I’m interested in trying sea salt to see if I notice a difference in flavor. Thx for the input. Good videos btw.
@@davidloewen3218 I’ve been using Morton’s “pickling salt”. It is a fine grind and no anti-caking agents or additives. It is designed to make a really clear clean tasting pickling brine. I got it by accident but I really like it for bread. It dissolves nice.
I live in a humid environment (Houston). If I follow the dough recipe, I find that my dough remains sticky throughout the stretch and folds, making that process messy. I want to try backing down the 75% hydration, but I don't want to go so far that more water is needed to add back (which I'm guessing might be difficult to achieve uniform hydration). The question is, what percent hydration should I try? Every percent drop in water is a difference of 8g--this could get away from me quickly, so do have a suggestion? Thanks for your time. I love your videos.
@@cynthiajansen7177 I have a few thoughts. Hopefully, I am not making things too complicated.
First, if 75% feels too sticky, I would shave off 5% of the water. Adjust your recipe for the water to be 70% of the flour weight. E.g. 400g of flour would get 280g water. Change nothing else. It should make a big difference. If that is still too sticky throughout the 4 Stretches, I would drop to 68%.
Another thing to consider is the gluten content of your flour. Is it 12-14% gluten protein? A “strong” flour could also be helpful.
And then there is temperature. Is it hot in Houston? My climate is dry, but my kitchen is currently running warm (80 degrees). I haven’t changed my hydration , but I have been using cooler water. I have also had to put my leftover Starter in the fridge after mixing dough in the morning. Otherwise it breaks down too much over the course of the day. I pull it out at 9pm feed it for the next day and it comes right to life because my kitchen is so warm. Kitchen temperature can effect your dough. If your dough gets too warm it will feel really sticky and it may not make it through bulk fermentation.
Thoughts?
Thanks.
@@thestrengthkitchen Thank you for the prompt reply! You really love what you do, I can tell!
I will try 70% hydration for my next recipe as you suggest and I'll will report back on the results (I'm a former food scientist so I love the experimentation!). Yes, it is very hot in Houston, and our humidity is legendary (so good for the skin!). Inside, my kitchen is almost 80 degrees and 53% humidity. We keep the indoor temps between 77-80.
I use King Arthur bread flour which has plenty of protein content, and I do the same as you with my leftover starter---back in the frig it goes! At night I feed my starter to activate, leaving it on the countertop, and by morning it is raring to go. I like your suggestion of cooler water. I use bottled water for my starter and dough, but it's the same temp as the ambient air. You've given me good ideas to think about. Thanks so very much!
@@cynthiajansen7177 Awesome! Let me know what ends up working best for your environment. Thanks.
@@thestrengthkitchen Will do.
@@thestrengthkitchen Hi there! I promised an update on my pursuit of the best hydration level for my environment near the Gulf Coast...it has been several loaves since I first tried to find the best hydration level for my environment. As mentioned, humidity levels are high, even in my air-conditioned home. After about 3 attempts to find the right level, I have settled on 68% hydration as the best for current conditions. I know that as cooler temps arrive (not for a while yet) I'll have to adjust that upward, but 68% is my sweet spot for now. I have made sandwich loaves and the cinnamon swirl bread using this percentage will much success. I think I enjoy the experimentation as much as the finished product! Thanks for the encouragement!
My dough i measured exactly but it seems pretty sticky and not holding shape. Can it be fixed during the stretch and fold stage?
It will be sticky when mixed and the first stretch will also feel a bit sticky. Get your hands wet to prevent it sticking to you. The second, third, and fourth Stretches should be progressively less sticky. If it is still too sticky adjust your hydration down the next time by reducing it 5%. Sometimes water temperature, hardness, and quality will force you to change your hydration. Flour quality is important too. A high gluten flour is key (12-14% gluten protein).
Thank you! I will adjust next time and see what happens with these!
Let me know how this works out over the “stretch and fold” phase. Giving the dough more time in between stretches can help too. Wait 40 minutes instead of 30. This will give the dough more time to relax and become elastic.
If i wanted to add jalapeno and cheese to this dough recipe how would you go about that ?
Inclusions are fun! I have this concept on my video to-do list. I like to add my inclusions during shaping. For jalapeño and cheddar I like pickled jalapeños. Be sure to pat them off so they are not real wet. Take a look at this short. It will give you a general idea of how to get inclusions in your dough. Thoughts? Thanks.
ruclips.net/user/shortsD9VLJ2eEHsU?si=0szzAjSyXsl3F2On
This is a chocolate bread recipe, but this can give you a good idea of when and how inclusions get added to the dough during shaping. In this case the inclusions are chocolate chips. Chocolate chips, dried cherries and pecans are a great addition to the Do-it-all Dough.
Chocolate Sourdough Bread with Chocolate Chips
ruclips.net/video/Qcbl0p0kh_s/видео.html
@@thestrengthkitchen Thanks for the quick response ! Your short video is just what I was looking for. Others on youtube do it during stretch and folds which didn't look right to me. I will be giving your method a try.
@@davidpaveglio I know some bakers add their inclusions at earlier phases of the dough making process, but I like adding my additions during shaping. It just makes more sense to my brain. Here is another option using the Do-it-All dough
ruclips.net/user/shortsEmmCjWQBZF0?si=oUPX8_gwQYlC9U7E
Thoughts? Thanks for the comments.
Can you identify the (bread) flour used here - thanks.
King Arthur Bread Flour
I like Central Milling Bread Flour too.
Also…You can get a 25# bag of Lehi Mills Bread Flour at Costco for a very reasonable price. It works and is good for experimenting/learning
@@thestrengthkitchen Thanks - interesting. Our Costco (Nth California) carries a Kirkland branded Organic AP flour that I am told is Central Milling OABC+ -11.5% protein. But, recently I have come across Farmer Direct brand - its labelled AP flour (11.5-12.5%) but acts as if it is considerably higher than that. They employ regenerative farming methods - Kansas. Try it.
Yes, I have purchased Central Milling AP Flour from Costco like you described. I am unfamiliar with the other mill you mentioned. Thank you for the recommendation, I love a high gluten content flour. The Central Milling 00 (pizza flour) is very strong.
No responses. So I'm just going to add less water. 250g? I don't know what else to do. Lots of stretch, but just wet AF and it just pools in the bowl.
@@SheaSF Did you see the responses I made to your other comments? I addressed all of your questions and included a sample recipe. Thanks
I have not watched the video yet
But I can appreciate the thumbnails & not being a half a cup of raw flour on top of every loaf of bread
@@anitanoel4673 Some bakers certainly are generous with the flour on the crust. I prefer not to have a mouthful of flour from the surface of the crust. Thanks for the comment.
First time making white sourdough and have only made 2 whole wheat loaves. I forgot to halve the amount of starter I put in my dough, so I put 160 grams in the single loaf recipe 😳 I didn’t realize it until hours later and I have been stretching and folding like crazy trying to figure out why the dough stays so sticky and won’t form a ball. I watched the video again and then realized I put too much starter 😂 Is there anything I can make with this or is it a total bust.
@@jeaniedemmer5860 I’m sorry for the delay, this comment came through late night my time. If you are used to working with whole grain flour, white bread flour will feel wet/sticky compared to what you are used to.
It sounds like you have a 400g flour batch with 160g of starter. I think you should be able to pull it off. Starter has a lower relative hydration than the actual dough recipe, depending on what ratio you feed your Starter, but this should still work.
If you can get through Stretching; I would continue as planned. Bulk ferment, shape, and get it into a banneton for cold proofing.
Also, be sure to use a high gluten protein bread flour. It is important to create strength in the dough, so it doesn’t feel sticky.
Last thought…write the recipe out on a piece of paper. Sometimes it is good to get it off of a screen and see what you are doing right in front of you. You will be less likely to miss a step or ingredient. I do it when I’m doing something unfamiliar.
I’m sure this is way after the fact, but what happened to the dough?
Thanks.
@@thestrengthkitchen Thank you! The dough did rise overnight and is not as sticky. But still can’t form it into a ball, just spreads out flat but will still try to finish it, or maybe focaccia? Certainly has been interesting and good practice with stretch and folds. I am anxious to try a new loaf with proper amounts, Fed the leftover starter yesterday and it looks amazing this morning. I really appreciate your response and help!
Could you please help me? I’ve been trying for a couple months and by the time I get to about day five my starter goes south. I’m so frustrated 1st it starts to rise and fall during nite then gets foul Oder with liquid by then it doesn’t seem possible it’s good by the last day it doesn’t rise at all. What am I doing wrong? I’ve followed several people on line to a tee and no go. I’m on my third day and 12 hrs in and my start has dbl I’m going to go ahead and dump back to 50 and add flour/water at 12 hrs instead of 24 am I wrong? I’ve tried it every way possible. I think it is to warm for 24 hrs. Help?????😅
I will try to help. Answer these questions. Thanks.
What ratio of water and flour are you feeding your Starter?
What type of flour are you feeding it?
What time do you feed it?
What is the temperature or your kitchen environment?
Just curious, have you explored this playlist?
ruclips.net/p/PLHnqWAop-yKXj6m3mBSiXdi_hYQUeS_Mx&si=L-7T80OHPyYdBdsY
I would expect a Starter to be completely collapsed and ready to be fed after 24 hours. That would be my normal feeding window. I fed mine 2part water and 2part flour (in grams). It peaks in 10-12 hours. If I feed it at 9pm it is ready to mix dough at 7am.
Do these freeze well?
I’ve never been a big fan of freezing bread. It’s just not the same after it’s defrosted. If you do want to freeze it, I would recommend making a smaller loaf size if you plan to freeze it whole; or to slice it prior to freezing and defrost slices as needed. How do you usually freeze bread whole or sliced? Do you Cryovac it? Thanks.
I freeze it whole.
Do you defrost at room temp or in the fridge?
Defrost in the fridge, sprinkle with some water, bake at 350F for 10 min or so...depending on size, oven actual temp. Ect...you are just warming it up and making crust crunchy again. ...comes out almost like just baked...
Thanks for the tips.
"iodized salt is a no-go"
tyfys o7
Thanks. Sometimes the little things have a big impact.
I use pink Himalayan salt
@@PastaMakerCordy-qy4uz
It works really well and it provides some visual cues. And, you can get a big jar of it at Costco for a good deal;) Thanks for commenting