If you are interested in learning my full sourdough method, take a look at my Sourdough Master Class, here at turnerfarm.ca/products/sourdough-master-class. I welcome everyone into my kitchen to learn all there is to know about bread and baking with sourdough!
You are absolutely FULL of best techniques for sourdough. I’m on my 4 th try … have my bulk proof in bowl in frig for 7am to 7 pm. Because I think my dough is too “spready” but with really good stretch ( pulled, stretched & folded every 30 min for 2.5 hours) I’m going to check tomorrow to see if I need to laminate /rest/shape/rest/ then baneton/rest again… Hopefully I gave my dough enough “structure” … slap and fold assertiveness will be my next attempt after lamination. Thank you!! 👏👍🙌🥳🫶♥️ 🍞
love this video, thank you! I just recently learned that I wasn't over proofing my dough it just wasn't developed enough. I now am very conscious about developing the gluten when I make it. I've never been able yet to get my lamination to look like yours though. Yours is so elastic it's so pretty. I make a lot of smaller loaves about 400 grams gross weight. I've only ever laminated at the end of BF when I would add in inclusions. I will now start doing it during BF.
Thank you. I am definitely still learning. I had to toss my starter and do a new one . I saw mold growing in the container it was in and didn't want to take a chance with it
Is there an Oscar of youtube because you deserve one for this video alone it's life changingly specific when all other videos are just complete blather and cluster f*cking nonsense. lol
What is the percentage of hydration you use in your dough? I have been using 75%, resulting in a nice loaf with good rise, but not any "sour" flavor. Does your bread have that distinctive sour flavor? Getting better with each loaf. Thanks.
sourness can result from the leaven being more mature, or a longer bulk fermentation. my dough is usually 70% and i can make it both sour and milk depending what Im aiiming for wihtout changing the hydration.
I did something…not right. I am NOT a beginner sourdough baker with that said I used a trusted recipe and was able to laminate the dough by the 4th stretch and fold and then let BF 2 hours. My dough turned into soup. I did a few more stretch and folds and added some more flour some it was mega sticky. I baked it the next morning without high hopes and it didn’t disappoint. The loaf was flat, dense and had huge holes. IDK what happened but that was my biggest fail baking bread 😢
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If you are interested in learning my full sourdough method, take a look at my Sourdough Master Class, here at turnerfarm.ca/products/sourdough-master-class. I welcome everyone into my kitchen to learn all there is to know about bread and baking with sourdough!
I laminated my dough and had the best crumb I’ve ever had. Thank you. Game changer.
Glad it helped!
Which flour do you use on dough when shaping rye, rice or regular flour?
You are absolutely FULL of best techniques for sourdough. I’m on my 4 th try … have my bulk proof in bowl in frig for 7am to 7 pm. Because I think my dough is too “spready” but with really good stretch ( pulled, stretched & folded every 30 min for 2.5 hours) I’m going to check tomorrow to see if I need to laminate /rest/shape/rest/ then baneton/rest again…
Hopefully I gave my dough enough “structure” … slap and fold assertiveness will be my next attempt after lamination. Thank you!! 👏👍🙌🥳🫶♥️ 🍞
Thank you for the best video on S.D. Your explanation is easy to understand.
love this video, thank you! I just recently learned that I wasn't over proofing my dough it just wasn't developed enough. I now am very conscious about developing the gluten when I make it. I've never been able yet to get my lamination to look like yours though. Yours is so elastic it's so pretty. I make a lot of smaller loaves about 400 grams gross weight. I've only ever laminated at the end of BF when I would add in inclusions. I will now start doing it during BF.
You can do either! But during can really help give your dough an extra push :)
I really appreciate your videos and have learned so many extra important facts about sourdough!! Thanks! Do you have a sourdough cook book?
Yes! You can buy it here: www.thefoodnanny.com/products/for-the-love-of-sourdough?srsltid=AfmBOoquvs5oexsmVc2BITVh42o4v2TgAu389xj4VPfagYcWW0F-u2wV
Excellent video!
Thank you. I am definitely still learning. I had to toss my starter and do a new one . I saw mold growing in the container it was in and didn't want to take a chance with it
❤GOD BLESS YOU & YOUR FAMILY❤
GREETINGS FROM VIENNA
Is there an Oscar of youtube because you deserve one for this video alone it's life changingly specific when all other videos are just complete blather and cluster f*cking nonsense. lol
😂😂😂😂this comment 👌🏼
This is brilliant. As a beginner I’m seriously struggling getting my dough to this stage, it always sticky..and flattens out😢
Keep going!!!🫶🏻🫶🏻
But can you take this exact dough and make something sweet with it?
What is the percentage of hydration you use in your dough? I have been using 75%, resulting in a nice loaf with good rise, but not any "sour" flavor. Does your bread have that distinctive sour flavor? Getting better with each loaf. Thanks.
sourness can result from the leaven being more mature, or a longer bulk fermentation. my dough is usually 70% and i can make it both sour and milk depending what Im aiiming for wihtout changing the hydration.
How does laminations differ from using a dough hook up front.
They are two completely different things :)
Dough hook simply stirs up your dough. Lamination is used as a method to produce strength and gluten development in the dough
@ thank you, I get it now. 😊
It might be good to explain what laminating dough means in the beginning. I had to look it up and then watch the video. Great Video though!
Why do we have to let it rise in the fridge over night why carnt i just put it in the oven and bake it ?
It needs to proof or it will not hold shape adequately
I did something…not right. I am NOT a beginner sourdough baker with that said I used a trusted recipe and was able to laminate the dough by the 4th stretch and fold and then let BF 2 hours. My dough turned into soup. I did a few more stretch and folds and added some more flour some it was mega sticky. I baked it the next morning without high hopes and it didn’t disappoint. The loaf was flat, dense and had huge holes. IDK what happened but that was my biggest fail baking bread 😢
I’m not sure what recipe you’re using or flour type so it’s difficult to know what happened but I’m so sorry it didn’t work for you!