What brand of flour did you use ??? Also like I said before your dough is so gorgeous it's so soft and pillowy does that have anything to do with the altitude because you said you're in Colorado and again what flour the brand did you use for this
@@jordanbrascia3483 Actually, I’m in Idaho;) I grew up in Hermosa Beach, CA; but the mountains have been an interesting change for the last few years. Bread making is very different here at 5200’. I rotate through a few different brands of flour. I use Central Milling Bread Flour, King Arthur Bread Flour, but lately I’ve been working through some Lehi Mills Bread Flour that I got at Costco for our emergency food storage. All of these work. King Arthur is probably the easiest to get and a very reliable product. What have you been using? Thanks.
I will try let dough rise more now during bulk fermentation, may be it helps my bread not to be kind of wet inside when I press it with fingers, oven spring looks very good though 😊
@@enzatoce8819 That’s a great question. What I like about rice flour is that it pretty much disappears from my finished product. It dusts off easily; there is no flavor; and no noticeable texture when you eat the bread. Lately I have been using a thin handkerchief to line my banneton and I have only been lightly flouring my dough during shaping with no addition flour of any kind on the dough before loading in the banneton. So, if you are using a liner you can use a super light dusting of bread flour. I rely on rice flour when I put the dough in a bare banneton. I have never used semolina to dust a shaped loaf to prevent sticking in the banneton. You have got me curious, so I’ll probably try it and make a video;) However, I have had “artisan” sourdough that has been dusted with semolina and it has had a noticeable texture and flavor. But, I think that’s what the bakery was going for. I didn’t care for it. I say experiment and see what works for you. Try it and report back. Thanks for the comment.
Like your videos, thanks for sharing your knowledge! I live in mountains 9800 feet above the the sea level…do you have any advice’s for baking bread in high altitude areas? I learned, bakers letting rise dough 50-75% during bulk fermentation for better oven spring or it is not important? Thank you for answe!❤
I’m at about 5500’ of elevation. I have never baked at your altitude but I have cooked up there. It certainly slows things down e.g. braising. I know altitude has a huge influence on water boiling temperature. I would expect better oven spring at altitude because the water vaporizes sooner, but I’m just guessing. I’m not sure how altitude would affect bulk fermentation. I have always considered altitude as an advantage. Baking at the beach felt slower and denser to me. For standard sourdough bread…During bulk fermentation your dough should double in volume before you shape it into a banneton and cold proof for 8-48 hours. If you are making a sandwich loaf bulk fermentation will be the same doubling in volume; then shaping and then final proofing at room temp where the dough will double again. This is important for gluten development, fermentation and gas production, and flavor. It will give you better oven spring and a nice crumb. Thoughts? Thanks
What brand of flour did you use ???
Also like I said before your dough is so gorgeous it's so soft and pillowy does that have anything to do with the altitude because you said you're in Colorado and again what flour the brand did you use for this
@@jordanbrascia3483 Actually, I’m in Idaho;) I grew up in Hermosa Beach, CA; but the mountains have been an interesting change for the last few years. Bread making is very different here at 5200’.
I rotate through a few different brands of flour. I use Central Milling Bread Flour, King Arthur Bread Flour, but lately I’ve been working through some Lehi Mills Bread Flour that I got at Costco for our emergency food storage.
All of these work. King Arthur is probably the easiest to get and a very reliable product. What have you been using?
Thanks.
I will try let dough rise more now during bulk fermentation, may be it helps my bread not to be kind of wet inside when I press it with fingers, oven spring looks very good though 😊
Thank you for your help!
Hi love your video's, question instead of rice flour can I use Semolina?
@@enzatoce8819 That’s a great question. What I like about rice flour is that it pretty much disappears from my finished product. It dusts off easily; there is no flavor; and no noticeable texture when you eat the bread.
Lately I have been using a thin handkerchief to line my banneton and I have only been lightly flouring my dough during shaping with no addition flour of any kind on the dough before loading in the banneton. So, if you are using a liner you can use a super light dusting of bread flour.
I rely on rice flour when I put the dough in a bare banneton.
I have never used semolina to dust a shaped loaf to prevent sticking in the banneton. You have got me curious, so I’ll probably try it and make a video;)
However, I have had “artisan” sourdough that has been dusted with semolina and it has had a noticeable texture and flavor. But, I think that’s what the bakery was going for. I didn’t care for it.
I say experiment and see what works for you. Try it and report back.
Thanks for the comment.
Thank you 😊
Like your videos, thanks for sharing your knowledge!
I live in mountains 9800 feet above the the sea level…do you have any advice’s for baking bread in high altitude areas?
I learned, bakers letting rise dough 50-75% during bulk fermentation for better oven spring or it is not important?
Thank you for answe!❤
I’m at about 5500’ of elevation. I have never baked at your altitude but I have cooked up there. It certainly slows things down e.g. braising. I know altitude has a huge influence on water boiling temperature. I would expect better oven spring at altitude because the water vaporizes sooner, but I’m just guessing. I’m not sure how altitude would affect bulk fermentation. I have always considered altitude as an advantage. Baking at the beach felt slower and denser to me.
For standard sourdough bread…During bulk fermentation your dough should double in volume before you shape it into a banneton and cold proof for 8-48 hours. If you are making a sandwich loaf bulk fermentation will be the same doubling in volume; then shaping and then final proofing at room temp where the dough will double again. This is important for gluten development, fermentation and gas production, and flavor. It will give you better oven spring and a nice crumb. Thoughts?
Thanks
How can I get a printable friendly recipe? Love your videos…..
A printable recipe? You mean like the instructions in written bullet points? Thanks.