For me I can tell it, how it looks, so puffy and, and when you shape, the dough tears. And you'll see after it bake, the dough didn't stand out. Thank you and I appreciate you watching 🙂
I love all your video. I try to handke gently to the dough as i could. I have some questions. - Do I have to autolyse? - After stretch and folds, do i have to laminate the dough before coil folding.? How do you handle the dough when the weather is too warm or hot. I live in the tropical zone, which is Bangkok. The weather is around 30-35 dergree. The dough actually quite ferment too fast. How could i manage the dough.
Hello Crystal! thank you for watching my videos 😊 If you don't have time to do autolyse you can skip it and do fermentolyse this is when you add all the ingredients, flour, water, levain and salt, have it rest for a while. After stretch and fold, if you are not adding other ingredients, or making two dough together (spliting colored dough) you can skip lamination and go straight on coil folding. When the weather is too warm try cutting down your fermentation time, play around 5 hour ish-to 6 hours, 30 - 35 Degrees is too warm for the dough. Some bakers in the tropics, they place their dough on a ice box to make it cooler during the bulk fermentation time.
This shaping technique that has given me a nice even open crumb. The dough did stick a bit to the table during the roll portion but I’m sure will get better over time.
Hello good morning. I was watching your video of this spectacular bread that you made, and the truth is that it turned out great. Now I have some questions that if you could please clarify it for me. What type of flour have you used (ie) what degree of protein does it have? Another of the questions that I have is, the block rest, what would be the prudential time and in turn about the folds, how many in total would be the correct ones, since not all flours respond in the same way. I am a 77-year-old man who started making bread, I think, late (I really like doing it) but I still haven't found the right flour or the exact amounts to make a good loaf. I'm not saying that the breads I make turn out badly, but not the way they turn out for you. That is why it is essential to have a good strong flour, which I do not know which would be the best, since prices are through the roof. But hey, I wouldn't be very interested in what it costs as long as it has a good result, be it in the preparation as well as in the baking, and also I think you must have a strong sourdough starer, which it's very important to have good results. Another thing is the temperature, not only the environment but also the cooking temperature, isn't it? And finally I would like to ask you something that I have not done about a fermentation of more than 12 to 24 hours, and place the bread in the fridge. When you place the already formed bread in the fridge, and take it out, do you acclimatize it or place it directly in the oven? I would like to know what the correct procedure is and not ruin all the work by doing it wrong. I would appreciate an answer to my questions in advance as long as you can do it, for which I am very grateful. Greetings from the state of California USA José
Hello Jose :) thank you for watching and for taking the time to write me. With this dough, I've use organic artisan baker's craft from central milling, it's a unbleached malted organic bread flour with 11.5 % protein and Durum wheat which has 13% protein. About the dough resting and the folds, it depends, if you're making high hydration dough or low hydration, I would assume you're starting with low hydration dough, so after you mix you rest the dough until it relaxes itself, in my case I'll wait about 40 minutes to start my 1st set of fold, and then and hour or more than an hour in between to make another one. I do normally 3 sets total of folds and or 2 sets of fold and rest the dough before I shape it. I don't think there's a correct total numbers of how much you fold your dough because different flour behaves differently. King Arthur would be a great flour to start, I used this flour because I just love how the crumb turns out when I make them. And yes you're correct. About the fermentation time, this is based on my personal experience, it depends on my sourdough starter, I based my fermentation time on my starter on how long it will hold it's peak and how long when it collapses, this sometimes get complicated and frustrating to me because not every bake has the same fermentation time, there are days I do room temperature fermentation time for 6 hours, sometimes I do 7 hours, sometimes I do 6.5 and so on. The 12-24 hours that's cold fermentation, that's the time when we place the dough inside the fridge, the thing why it took me so long to bake it's because I have a day job and I can't keep up to bake early and go to work. 4-8 hours the dough should be good, we like to place them in the fridge for easy scoring. I bake the dough immediately after I take it out from the fridge. It's okay to make mistakes, it took me more than 2 years to learn sourdough but I still messed up sometimes:) I hope this is helpful to you and I wish you all the best in baking your sourdough bread. 😊
@@loripie Hello Lori and thank you very much for your kind attention in answering all my questions, thank you again. And if you are right, it all depends on a lot of factors, room temperature, sourdough, flour and cooking. Just today I bought King Arthur bread-making flour with 12.7% protein, which I am going to try and see how it goes. But hey, everything takes time to perfect things, it's not from one day to the next... and if I have made several mistakes and I had to throw the loaves away because they came out as a flying saucer, to put it in some way. But let's see what happens and thank you very much for your good luck wishes. Have a great day and weekend. Regards Jose.
Hello, great video. I see that you call starter and Levian the same. Do you take your starter straight from the jar or make levian? Could please share your starter recipe and process? Do you keep your dough at room temperature between folds? I know I have lots of questions 🤓 thank you!
hello Beatriz thank you for dropping by to my channel! sourdough starter is the portion that we keep to make the Levain. Levain is a mixed of ripe sourdough starter fed with flour and water that is ready to use in a recipe. I feed my starter mostly everyday at 1:5:5 ratio, sometimes I do 1:1:1 or rarely I do 1:10:10. When I plan to make a bread, I make a levain from my sourdough starter and keep a little bit of sourdough starter (mother) for my next bake. Yes, I keep my dough at room temperature. that's okay. I wish you the best in your next bake! 😊
Really nice looking sourdough! Don't understand why I haven't come across your RUclips channel before, as I'm always looking at anything I can find on sourdough. Thanks!
Thanks for sharing 🙏🏻😊 I can see not much increase in volume after the bulk fermentation, may I know what roughly is the temperature and time for your bulk fermentation? Thanks!
You are welcome Jade 😊 I stopped checking my dough temperature during and after the bulk fermentation 😊 I bulk ferment this dough for 8 hours, and worked at 75F ambient room temperature. Of course ❤
it's from high hydration dough, since we don't let the dough sit too long before shaping, unlike low hydration dough, they need to sit long enough for the dough to relax that is why it sticks.
@@loripie but after my last coil and fold it’s at least 45’ to 1h to complete bulk and it does stick. I’m using cairnspring flour; wondering if other flours release easier.
@@loripie not at all usually >80%. Your dough seems to release nicely also during coil and fold. I will try a different flour first, then I will increase the hydration. I suspect it’s the flour. The bread comes out nice, though. No problem there…thanks.
@@borhotkaar3480 80% hydration it gives me sticky dough too, yes try different flour, slowly switch to high hydration and make sure your mixing the salt nicely with the dough. thank you.
Nothing wrong with this bake - everything turned out excellently!! For my super high hydration bakes, I have started adding 2 pinches of organic quick-rise yeast. This adds some added strength to the dough, shortens bulk ferment time by abt 2 hrs, and lessens the risk of over-proofing because of the shorter proofing time. 2 pinches is a tiny amt (.1 gm) and does not add any yeast taste to the dough, but is sufficient to make dough handling less perilous and fragile. Another way to make a stronger dough that won't overferment as easily, is to make a roux - consisting of abt 25g flour and 75g water that is heated and stirred to a paste. Let cool to lukewarm and add to other ingredients. This flour and water are deducted from the recipe, NOT added to it - hydration % stays the same.
I appreciate you Ben for sharing this information, I've never tried organic quick-rise yeast, and the roux with my sourdough bread, I'll try them hopefully next year. I've done at least 2 grams of instant yeast with the levain with about the same as your bulk fermentation time (2hours). Very helpful especially when your busy and you want a quick sourdough bread right? Thanks a lot and happy holidays!🙂
@@loripie the quick rise yeast doesn't have to be organic..I just happened to see it there beside the non-organic dry yeast. Also the 2 pinches I mentioned weighs abt. .1 gram ( point one gram) and it cuts the total RT proof time by abt 2 hrs. ex. If your normal proof time is about 7 hrs, it will cut it to 5 hrs. Great video!!
@@loripie The slow fermentation process develops flavors and allows the natural yeast and lactobaccillus to feed. Adding instant yeast will quickly compete and override the natural yeast. You are now making instant yeast bread,not sourdough..
@@simonsteamyhead5738 You are right :) the sourdough with yeast was a suggested video :) If I had to choose I still choose the natural way, I get more beautiful crumb than the yeasted one😊
Amazing loaf, but to be honest with u, is not understandable what u were focused on ( the 2 things) to achieve open crumb...but the final result is amazing! Top
![My LAZY BREAD. The most EASIEST [OPEN CRUMB] sourdough bread. | by JoyRideCoffee](http://i.ytimg.com/vi/xbMqGxEfsvA/mqdefault.jpg)
![My LAZY BREAD. The most EASIEST [OPEN CRUMB] sourdough bread. | by JoyRideCoffee](/img/tr.png)
Wow beautiful 🤩 love it 💕
Thanks so much 😊
Sarap nman nito. Galing galing mo na talaga mag bake
Thank you Ta 😊
Awsome crumb! Amazing!
Thank you 😊
How does one know if they’ve allowed their dough to ferment too far? Thanks for sharing all your expertise. Lovely videos.
For me I can tell it, how it looks, so puffy and, and when you shape, the dough tears. And you'll see after it bake, the dough didn't stand out. Thank you and I appreciate you watching 🙂
Gorgeous crumb!! Very gently treated your dough, which I liked. Over-kneading is definitely possible, thanks for your video!
Thanks for watching!
The queen of sourdough is here!
No Sis hehe No one is a Queen and or a King in Sourdough World ✌😊❤
I love all your video. I try to handke gently to the dough as i could.
I have some questions.
- Do I have to autolyse?
- After stretch and folds, do i have to laminate the dough before coil folding.?
How do you handle the dough when the weather is too warm or hot. I live in the tropical zone, which is Bangkok. The weather is around 30-35 dergree. The dough actually quite ferment too fast. How could i manage the dough.
Hello Crystal! thank you for watching my videos 😊 If you don't have time to do autolyse you can skip it and do fermentolyse this is when you add all the ingredients, flour, water, levain and salt, have it rest for a while. After stretch and fold, if you are not adding other ingredients, or making two dough together (spliting colored dough) you can skip lamination and go straight on coil folding. When the weather is too warm try cutting down your fermentation time, play around 5 hour ish-to 6 hours, 30 - 35 Degrees is too warm for the dough. Some bakers in the tropics, they place their dough on a ice box to make it cooler during the bulk fermentation time.
@@loripie thanks so much!
@@CrystalAnatta Of course 😊
This shaping technique that has given me a nice even open crumb. The dough did stick a bit to the table during the roll portion but I’m sure will get better over time.
yes sir that's for sure.
Thank you for showing this method. Your video is excellent, and I have subscribed to your channel. Thanks again!
Thank you!
Hello good morning. I was watching your video of this spectacular bread that you made, and the truth is that it turned out great.
Now I have some questions that if you could please clarify it for me.
What type of flour have you used (ie) what degree of protein does it have?
Another of the questions that I have is, the block rest, what would be the prudential time and in turn about the folds, how many in total would be the correct ones, since not all flours respond in the same way.
I am a 77-year-old man who started making bread, I think, late (I really like doing it) but I still haven't found the right flour or the exact amounts to make a good loaf.
I'm not saying that the breads I make turn out badly, but not the way they turn out for you.
That is why it is essential to have a good strong flour, which I do not know which would be the best, since prices are through the roof.
But hey, I wouldn't be very interested in what it costs as long as it has a good result, be it in the preparation as well as in the baking, and also I think you must have a strong sourdough starer, which it's very important to have good results.
Another thing is the temperature, not only the environment but also the cooking temperature, isn't it?
And finally I would like to ask you something that I have not done about a fermentation of more than 12 to 24 hours, and place the bread in the fridge.
When you place the already formed bread in the fridge, and take it out, do you acclimatize it or place it directly in the oven?
I would like to know what the correct procedure is and not ruin all the work by doing it wrong.
I would appreciate an answer to my questions in advance as long as you can do it, for which I am very grateful.
Greetings from the state of California USA
José
Hello Jose :) thank you for watching and for taking the time to write me.
With this dough, I've use organic artisan baker's craft from central milling, it's a unbleached malted organic bread flour with 11.5 % protein and Durum wheat which has 13% protein. About the dough resting and the folds, it depends, if you're making high hydration dough or low hydration, I would assume you're starting with low hydration dough, so after you mix you rest the dough until it relaxes itself, in my case I'll wait about 40 minutes to start my 1st set of fold, and then and hour or more than an hour in between to make another one. I do normally 3 sets total of folds and or 2 sets of fold and rest the dough before I shape it. I don't think there's a correct total numbers of how much you fold your dough because different flour behaves differently. King Arthur would be a great flour to start, I used this flour because I just love how the crumb turns out when I make them. And yes you're correct. About the fermentation time, this is based on my personal experience, it depends on my sourdough starter, I based my fermentation time on my starter on how long it will hold it's peak and how long when it collapses, this sometimes get complicated and frustrating to me because not every bake has the same fermentation time, there are days I do room temperature fermentation time for 6 hours, sometimes I do 7 hours, sometimes I do 6.5 and so on. The 12-24 hours that's cold fermentation, that's the time when we place the dough inside the fridge, the thing why it took me so long to bake it's because I have a day job and I can't keep up to bake early and go to work. 4-8 hours the dough should be good, we like to place them in the fridge for easy scoring. I bake the dough immediately after I take it out from the fridge. It's okay to make mistakes, it took me more than 2 years to learn sourdough but I still messed up sometimes:) I hope this is helpful to you and I wish you all the best in baking your sourdough bread. 😊
@@loripie Hello Lori and thank you very much for your kind attention in answering all my questions, thank you again.
And if you are right, it all depends on a lot of factors, room temperature, sourdough, flour and cooking.
Just today I bought King Arthur bread-making flour with 12.7% protein, which I am going to try and see how it goes.
But hey, everything takes time to perfect things, it's not from one day to the next... and if I have made several mistakes and I had to throw the loaves away because they came out as a flying saucer, to put it in some way.
But let's see what happens and thank you very much for your good luck wishes.
Have a great day and weekend.
Regards Jose.
@@joserescia6860 thank you sir!
Wow.That's awesome 🤩🤩
Thank yo sis 🤗
Perfect anak,kaylan ko kaya matikman ang mga sourdough bread na gawa mo ❤️
Thank you Mang 😊
Hello, great video. I see that you call starter and Levian the same. Do you take your starter straight from the jar or make levian? Could please share your starter recipe and process? Do you keep your dough at room temperature between folds? I know I have lots of questions 🤓 thank you!
hello Beatriz thank you for dropping by to my channel! sourdough starter is the portion that we keep to make the Levain. Levain is a mixed of ripe sourdough starter fed with flour and water that is ready to use in a recipe. I feed my starter mostly everyday at 1:5:5 ratio, sometimes I do 1:1:1 or rarely I do 1:10:10. When I plan to make a bread, I make a levain from my sourdough starter and keep a little bit of sourdough starter (mother) for my next bake. Yes, I keep my dough at room temperature. that's okay. I wish you the best in your next bake! 😊
I get it now. Thank you! How about your starter recipe ? If you have video for that would you please share the link? Thank you🙏🏻
@@beatrizsullivan492 hello Beatriz here's the link on how I maintain my sourdough starter ruclips.net/video/K9C34YN22tg/видео.html
Expert ka na lhorie ,looks yummy
Thank you Tita 😊
Really nice looking sourdough! Don't understand why I haven't come across your RUclips channel before, as I'm always looking at anything I can find on sourdough. Thanks!
Thank you and I appreciate you Barry 🙂
So much underrated channel 👍
Thank you and I appreciate you watching my video 😊
Thanks for sharing 🙏🏻😊 I can see not much increase in volume after the bulk fermentation, may I know what roughly is the temperature and time for your bulk fermentation? Thanks!
You are welcome Jade 😊 I stopped checking my dough temperature during and after the bulk fermentation 😊 I bulk ferment this dough for 8 hours, and worked at 75F ambient room temperature. Of course ❤
@@loripie Thanks for your reply 🙏🏻😘❤️
@@vivienply you are welcome 😊🙏❤
Kalami gyd SA pan oi
Salamat kaayo
Good job ding
Thank you Nang Cris 😊
I can't wait to get started! Thank you ... what temp did you pre-heat your oven?
Pre-heated at 500F. thank you for watching!
Amazing! Galing mo sis! 😍
Thank you sis 😊
Love your videos! New subscriber
Thanks a lot :)
One perfect thing.
I appreciate you Siu :)
@@loripie If cooking n baking is an art, that manifestations show how much you’re respecting to your food, yourself n of course, to god.
Do you pre shape? How long after the last coil fold do you wait to shape?
No Sir I don't pre shape. With this particular dough about 1 hour and 50 minutes.
@@loripie thanks. Beautiful crumb!
@@dannyvogel9660 Thank you Sir!
How long do you wait between each coil fold before the next and how many total
the first set I would do 40 mins and then the last sets I would do 1 hour or more. total coil folds with this dough is four times.
I have noticed your dough releases extremely cleanly from the Pyrex; how do you achieve that? Mine is always sticking…
it's from high hydration dough, since we don't let the dough sit too long before shaping, unlike low hydration dough, they need to sit long enough for the dough to relax that is why it sticks.
@@loripie but after my last coil and fold it’s at least 45’ to 1h to complete bulk and it does stick. I’m using cairnspring flour; wondering if other flours release easier.
@@borhotkaar3480 it might be, or the only thing I can think of is your dough is at low hydration. is it?
@@loripie not at all usually >80%. Your dough seems to release nicely also during coil and fold. I will try a different flour first, then I will increase the hydration. I suspect it’s the flour. The bread comes out nice, though. No problem there…thanks.
@@borhotkaar3480 80% hydration it gives me sticky dough too, yes try different flour, slowly switch to high hydration and make sure your mixing the salt nicely with the dough. thank you.
How long did you proof it in the fridge before baking it?
I proof this for 18 hours 😊
@@loripie do I have to leave it in the fridge for this long to get the open crumb? Can I get an open crumb with just 4 hours in the fridge ?
@@fjermusicfjer6083 you don't have to. you get an open crumb when you make it good on your fermentation time and dough handling.
May I know the size of your banetton? Thank you 😊
9"x9.8''x3.5''
89%?! With this hydration the high idro is inevitable 😁
it's fun trying high hydration
Amazing job!!
Thank you Sir! 😊
What are the "two things" referred to in the video title. There is no mention of them in the video.
Please turn on the subtitles 😊
@@loripie Thanks! I'll rewatch with subtitles. Didn't think of that before.
@@denniswebb7473 no problem:) thanks a lot 😊
Nothing wrong with this bake - everything turned out excellently!!
For my super high hydration bakes, I have started adding 2 pinches of organic quick-rise yeast. This adds some added strength to the dough, shortens bulk ferment time by abt 2 hrs, and lessens the risk of over-proofing because of the shorter proofing time. 2 pinches is a tiny amt (.1 gm) and does not add any yeast taste to the dough, but is sufficient to make dough handling less perilous and fragile. Another way to make a stronger dough that won't overferment as easily, is to make a roux - consisting of abt 25g flour and 75g water that is heated and stirred to a paste. Let cool to lukewarm and add to other ingredients. This flour and water are deducted from the recipe, NOT added to it - hydration % stays the same.
I appreciate you Ben for sharing this information, I've never tried organic quick-rise yeast, and the roux with my sourdough bread, I'll try them hopefully next year. I've done at least 2 grams of instant yeast with the levain with about the same as your bulk fermentation time (2hours). Very helpful especially when your busy and you want a quick sourdough bread right? Thanks a lot and happy holidays!🙂
@@loripie the quick rise yeast doesn't have to be organic..I just happened to see it there beside the non-organic dry yeast. Also the 2 pinches I mentioned weighs abt. .1 gram ( point one gram) and it cuts the total RT proof time by abt 2 hrs. ex. If your normal proof time is about 7 hrs, it will cut it to 5 hrs. Great video!!
@@lbamusic okay I got you. I'll try it with 2 pinches. I show them on my next videos:) thank you so much! Take care :)
@@loripie The slow fermentation process develops flavors and allows the natural yeast and lactobaccillus to feed.
Adding instant yeast will quickly compete and override the natural yeast.
You are now making instant yeast bread,not sourdough..
@@simonsteamyhead5738 You are right :) the sourdough with yeast was a suggested video :) If I had to choose I still choose the natural way, I get more beautiful crumb than the yeasted one😊
What are the two things?
it's written on the subtitles. please check it if you have a chance.
Where’s the recipe. It looks gorgeous
thanks paula!
Dough Specs:
218 grams Artisan Bakers Craft Plus (Central Milling)
82 grams Durum Wheat (Caputo)
267 grams Water
60 grams Sourdough Starter / Levain
7 grams Salt
Amazing loaf, but to be honest with u, is not understandable what u were focused on ( the 2 things) to achieve open crumb...but the final result is amazing! Top
Please turn on the subtitle.
@@loripie ah that's because! Tnx a lot😆
@@JuventinoinAustria No problem got yah sir! Merry Christmas!🙂
@@loripie to u too🥰
Haha, thanks now I got it lol