After many failed attempts and laborious recipes with so many steps I tried this and it was so easy and turned out perfectly. I’ve just realised sourdough doesn’t have to be as complicated as some people make it ❤
My husband has been making sourdough for about a year now. He recently switched to your no-knead recipe and it’s by far the best sourdough he’s made 🙌🏻
I tried sourdough on and off for 12years. Since finding Culinary Expert and his scrapings method of starter “Ragnar” was born 1/2/2022 and we now enjoy Beautiful sourdough bread on demand (24hours ish) no knead no fuss. Just beautiful bread. Flour Salt and Water Excellent
I think u did a vid like this …but I’m trying to get on a consistent schedule starting with feeding starter and goin forward still have a daily work week …how do u schedule your baking ?
I've baking sourdough at home for over 20 years, everything from artisan bread to pizza dough. I've been preaching a similar method to all my "pandemic baker" friends who've been caught up with complicated recipes. I'm going to send this very well done recipe/video.
Your videos are inspiring and very informative. Years ago I tried baking bread and I do remember the most embarrassing experiences of scraping sticky dough from the banneton and just - ugh. Since then I married and - my husband does react quite negative to our German yeast products - most of them containing the same mass produced yeast from the beer breweries. So six weeks ago I mustered up my courage and developed my starter. During the last weeks I have discovered the most delicious discard pizzas, crackers and coffee cakes in the online sourdough world - some of them now family staples! Thank you so very much. Now I made my first loaf and everything went wonderfully but at 21 C everything took much longer, quite expectedly so. I had to postpone baking by a whole 24 hours. How would I proceed after proofing if I wanted to bake my loaf in a tin? We prefer more square slices for the kids‘ lunch boxes. Did you experiment with that, too?
I baked your recipe yesterday and turned out my best loaf so far. Mine never increased in volume very much even after 5 hours, but pressing on put it in the fridge for 18 hours . It didn't grow, in fact it looked smaller.I preheated my pizza stone and large pot , scored it and popped it in the oven and was still pleased with the results! Good oven spring and a really nice ear. Good flavor, but not real sour , very tight crumb . I am enjoying this loaf and will definitely try it again with a better flour next time , Thanks for sharing this recipe !
Personally, if I want to skip the fridge step, I would keep proofing at room temp until it passes the poke test. Then while you preheat, freeze the dough for about 30min so it firms up enough for easy scoring .
RUclips should place this at number one in the search result and save us all a lot of trouble. Finally a doable recipe that does not involve me running back and forth to the tyranny of my kitchen timer. Turn it again. Turn it again. 30 minutes rest. 90 minutes rest. 5 hours proof. Shape it. Shape it again. Proof again. Who has time for this unless it’s your number one hobby?! 😂
Philip, thank you for constantly improving your website to make it easier for us. Love the new table of content set up on the webpage to hyperlink to the specific section. The humidity in Hong Kong has been 90+% humidity, need to adjust the recipe accordingly. I might have a hard time getting a crusty loaf with a 16”w x 9”H counter top oven, took a long time to brown my SD baguettes last week.
@@CulinaryExploration Thank you for asking, looking forward to end of the 5th wave of pandemic in Hong Kong so we can breath easier without the mask. My sister here has been using your original no knead recipe but started introducing the old dough method. She removes a piece of dough after bulk ferment and leave in fridge till next bake, each time she takes 128g dough starter, add 128g flour and whey water from yogurt plus enough water to make 128g, when it doubles, she makes the dough and removes 100g of dough after bulk ferment and add to whatever left in the fridge. I will try that out.
I'm going to make this, I don't have that proofing bowl so I'm going to put it in a regular mixing bowl Will that make a difference in anything? and also what happens if I decide to leave it less than 18 hours in the refrigerator? less flavor? please respond quickly,thanks you.
Philip you are a star! absolutely brilliant, I love the simplicity you have imparted into this and I must admit I do rather like a no knead bread without too much faff. Thank you very much for this updated version, really appreciated, and I do so enjoy your videos chap. Ramon.
I’ve watched countless sourdough videos and have yet to make a successful loaf but this recipe motivates me to try again. Of course I do need to find a way to keep the starter alive long enough to make it - but enough baker confessions! At one point I had tons of discard and made fleur de levain which I have also not used. Can it improve the taste or impart more sour notes to a no knead bread?
Hi Paula, I'd try to get that first loaf nailed down first, then concentrate on how to impart more or less flavour into the loaf. Give the recipe a go and let me know how you get on. Feel free to drop me an email
Wow, so no stretch and folds just one kneading, and away we go. I am still battling sticky dough that wants to co-operate with me. Not sure WTH I am doing wrong as I am pretty good at following directions.
This is crazy, i just did the same with 70% hydration and 14g protein flour yet mine is a MESS.... extremely sticky!!!! super wet.... even trying to give it strenght by folding, it is still a mess working with it and yours.... you practically didn't do anything and it looks like a 50% hydration recipe.
@@AmusedAgder I will put it up as a downloadable PDF on the blog when I get a chance. But here are the ingredients for you: 128g starter (100% hydrated), 247g water, 375g flour, and 8 grams salt - hope this helps in the meantime
I have a problem with shaping in this recipe. What would you suggest, to decrease hydration or to add some whole wheat/rye flour? My wheat flour has 13.3 g protein. BTW i love your crumb, that's my goal! Is it possible to achieve such a great crumb with a little bit lower hydration?
Will someone please explain to me why that cloth-covered proofing basket is so sacred to the process? I mean...really...why is that little basket so important? Can a normal BOWL not accomplish the same thing? Is it a status symbol? I cannot figure it out. Will my sourdough bread elevate to award-winning status if I would only order one on Amazon?
@CulinaryExploration If I wanted to bake the bread this evening how long would I have to wait after the last 45 minutes of the rising/fermenting before putting it in the over?
At the point of shaping, my dough is always very sticky - not smooth like yours. And 45mins after shaping, the dough continues to be so sticky that i cant even cut through it cleanly - even with my sharpened knife it feels more like im just pushing the dough rather than cutting through it. Could you give me some tips please? I'm using the same quantity of ingredients as you.
Hi Philip another amazing video certainly going to try this one, I noticed you covered the banneton for the fridge rest is this new as you usually leave uncovered or have i missed a few videos ,,thank you
Hi Vera, I need to get a video out about this one. I am covering the dough in my main fridge as it has a tendency to dry out. When I was using my little backup fridge the dough kept perfectly. My advice is to test to see what works best in your fridge.
hey mate. thanks for the great content. short question. i live in hot weather. 31c to 34c and thats evening. can i mix, bulk ferment for 4 hours then chuck it in the fridge for maybe 12 hours. then shape, maybe an hour of final proof and bake?
Hey bud. You can chill the dough down to slow the process. Just remember that the dough takes time to chill in the fridge and will continue to ferment quite quickly until the temperature drops. The opposite happens when you take it out of the fridge, the dough will need to warm up before it begins fermenting properly again. In your case it may take longer to proof in the basket if the doughs been in the fridge. Just something to think about while you’re experimenting 👍
Thanks so much for this! Just a quick question. Why cover the banneton when you have used the uncovered technique in the past? I wonder whether it makes a difference. Thanks.
So the large stretch and fold across the countertop is omitted from this method? The other day I did the initial mix of the ingredients, covered it and then completely forgot about it for about 5 hours. So then I just shaped it, popped it in to the banneton and put it in the fridge overnight. It turned out almost identical to the versions with the 30-second balling after the initial rest and the large stretch and fold after 30 mins! Mind you, I have started having consistent problems whereby my dough is continuing to proof in the fridge overnight to a much greater degree than it previously was. This means that in the morning, my loaf is bursting up out of the banneton. My fridge temp doesn’t seem to have changed, and none of my other ingredients or method Have to change either, so I’m very confused. The loaves are turning out OK, but not as well defined as they were previously and with a slightly denser crumb. I’m really not sure what could be causing this, so I will have to do some experimentation.
Are you proofing at room temperature first? If your room temperature had increased, the dough will be warmer before the cold retard starts, so it will proof more in the fridge. Perhaps cut the ambient proof down or put it straight in the fridge after shaping.
I was following your first iteration and it kind of worked, I need to work it still quite a bit because in Germany we have no such things as bread flour or high protein flour. Which is a shame since I never get such an open crumb like you and the bread doesn't get as much of an oven spring. Delight to eat anyway!
I think a combination of my scraps starter (unfed for 2-3 months, stirred and used), and this recipe I might arrive at the ultimate easy recipe. I'll try this one out next. A lot of the formal process has been removed and I love it.
I’m still struggling to make an acceptable loaf. I don’t think my starter is right just yet and when I bake my loaf it is too done on the bottom and not done enough on the inside. I’m going to keep trying, I’m not a quitter! I enjoy your videos.
Hi Slap Shot, focus on your starter for another 7-14 days. Keep feeding and discarding daily. Once it's up and running you can keep waste to a minimum. There are lots of discard recipes out there but my favourite way of using it is to make a loaf and bump it up with a poolish made from commercial yeast.
I made this recipe and have just taken the bread out of the oven. The dough had great strength, as well as great oven spring. I decreased the amount of starter to 75 g and made an overnight bread instead.
How do I convert your recipe, which includes flour with 13.2% protein to King Arthur Bread Flour, which is 12.7% protein? I downloaded the calculator, but not sure how to do this.
You bake the recipe first and make adjustments afterwards ready for the next bake. You’ll only need to tweak the hydration if the dough is too loose or stiff. Hope this helps.
@@CulinaryExploration the 12% one that I have is reinforced with added Gluten, soy and ascorbic acid (Vit C component) - it works okay up to 70%, but I feel like I can do better.
I love your channel! Thank you for all the great tips. I use a dough proofer that proofs at 85 degrees Fahrenheit. I bulk fermented for about 2.5 hours yesterday with decent success. Are you saying in the video that you MUST bulk proof for 5 hours? I wondered if I could have better crumb if I proofed longer. Thank you again for your help!
Hi there Philip & all, I've attempted this recipe about 10 times now, trying to troubleshoot my issues with potential solutions and I've not been able to resolve them. Every time it comes to putting the bread into the oven, there's no gluten development that could hold the bread on its own. I put the bread down on my baking stone (I use a dutch oven too, no change) and it transforms into a flatbread, and the scoring marks just close down, there's no opening in them. I get near to zero rise/oven spring. Tried different flours, fridge and no fridge, different timing, different sourdough feeding, different oven temps and I'm still getting the same result. Any thoughts?
Thank you for replying. Sorry I meant that I tried baking using your method in this video. The result is not always terrible but I'm nowhere near your beautifully risen bread. Really not sure what's going wrong. Any thoughts on why it doesn't raise in the oven? What could be the cause of no oven spring, the bread losing shape and the scoring marks not opening up but sealing instead?
I am trying out Einkorn bread...does anyone have a proper adjustment to use it in this recipe versus strong flour, please? I am a beginner and so far have used dry yeast. I am going to make a sourdough starter...I am so nervous and excited. Thank you for your easy to follow instructions!!
I’m on your recipe but I may need help. My starter is a few months old. I feed it regularly and it looks beautiful. Last night I made your recipe around 10pm, I did the fold technique before I went to bed, around midnight then left it covered and in the oven, at 6am I did another fold but it’s still pretty wet, I could not get it into the ball you made. I did kinda get into a ball with the bench scraper inside the bowl but no way on the bench like your video. It’s now covered in a plastic bag like you recommended and in the fridge. I’m hoping tomorrow will be more productive. It has puffed up and I see the strands of gluten at work but it’s still too wet to draw in that nice ball shape you got. Any advice??? - your breads are gorgeous btw!!
This is about the 10th "easy" sourdough recipe I've tried. I'm only at the 5hr stage but it's still too "wet" and has spread out when I've turned it onto the bench to shape it. What am I doing wrong??
Does a higher protein % require longer bulk and proofing and also longer baking on 220 degrees covered. Guess my question is. Does a higher protein % increase the times for each step?
I used this recipe for my third loaf and it turned out perfectly!! I absolutely love how you explain everything and use your senses to make decisions about fermentation. I’m so happy that I actually made a beautiful sourdough loaf and will check out your other videos.
Just made my first sourdough loaf using your recipe and method. Think I was a bit too hasty trying my starter, been a bit of a slog the past 2 weeks, but looks not bad. Guess I'll find out how it tastes once it's cooled down! 😆
First of all, thank you so much for this recipe. It has been so wonderful for a beginning baker with not a lot of time. I just had a quick question, Ive been baking this consistently for the past couple weeks, and my crumb is consistently well fermented but not even close to being as open as yours. How do I maintain this hydration and get the same kind of open crumb?
Hi Hannah. It's a bit tricky to tell without knowing more information. You could try reducing the fermentation a little and see if that helps opening up the crumb a little.
What caused the no strength build up when you went over 70% hydration in this recipe, because I had the same situation and didn't have a clue as to what went wrong.
G'day. Love the videos mate. It's really helped me understand the process and the errors I was making. I did a quick Sunday afternoon course locally and had lots more questions at the end of that. I've done this recipe a couple of time and I'm slowly working out the process for my flour, temps and timing. Being a beer brewer, I have a ready made fermentation chamber that I've put to good use. Today, I was I'll prepared and didn't have a recently fed starter, but had 90g of starter that I fed last week. So I went ahead a mixed the recipe and its in the fermentation chamber. I'm assuming it's going to take significantly longer for the whole thing to prove, even at 25°C due to the sleepy starter. Any advice will be greatly appreciated. Cheers 👍
Cheers Scott, appreciate the feedback mate. I think your loaf should be ok. I'm not if you kept the starter that was fed a week ago in your fridge or not? But I wouldn't be surprised if you get a decent loaf. Be patient and see what happens, if you get time, ping me a pic over email once it's baked, I'm super interested to see what happens.
Ok no worries mate. It's been at 25°C now for eight hours now, my temp controller is wifi so I'm going to turn it down to 5 because I'm at work. I'll let you know how it goes. Yes, starter was refrigerated. Cheers
You can, but it's not needed. As long as the dough has enough time to develop its strength it will be fine. If the dough was fermented in a rectangular container, then I may give it a quick pre-shape. But it's been sitting in a bowl, so it's pretty much pre-shaped already.
Hello Phil. I am taking another Crack at sourdough. I am doing this no Knead no mess with formula. I did ferment the dough a bit longer, until it was doubled. It took about 12 hours. I just shaped it ans placed it in an oval bannaton. I will proof it for 2 to 4 hours checking it every 30 minutes. My kitchen is 72° F. I am baking it on a stone with a hot pan on the bottom of the oven that I will place some ice cube in to it just after placing the loaf on the stone. I will let you know ow how it turns out.🤞
@@CulinaryExploration well the color was good. Crumb is soft but tight meaning not many air holes which is okay. It has been several months since I tried sourdough. To be honest I didn't set a timer during the final proof and it was sitting on my kitchen table for 4 1/2 hours. I am sure it was a bit over proofed. The flavor is good, a bit spur so I will maybe do 12 to 16 hours on the fermentation. Definitely good to be trying again.
I'm really enjoying the simple instructions and explanations around hydration levels. So far I've not had much success with sourdough but I think that was down to my shaping. Also, I don't have a large enough dish to cover the dough in the oven for the first period. Should I change that first 20 minutes bake at all as it will be baking uncovered? thank you.
If you don't have a cover large enough, you could use an upside-down baking tray at the top, and a heat-resistant baking dish at the bottom which you pre-heat together with the oven. Pour some water into the dish, when you slide in the bread. That should create somewhat of a steam plume. Remove the tray as you would do with the cover after the 20 minutes and bake the bread for another 25 minutes.
Greetings from Thailand, Philip. I'm a newbie in baking but I'm glad I found your channel. I followed your instruction and my very first sourdough came out quite amazing with a beautiful ovenspring and very nice texture. Thank you so much!
One question. When you take the dough out of refrigerator, after how long you can start to baking it?
Did you ever get an answer? I have the same question
After many failed attempts and laborious recipes with so many steps I tried this and it was so easy and turned out perfectly. I’ve just realised sourdough doesn’t have to be as complicated as some people make it ❤
My husband has been making sourdough for about a year now. He recently switched to your no-knead recipe and it’s by far the best sourdough he’s made 🙌🏻
That's great to hear, I'm pleased the recipe was useful!
I tried sourdough on and off for 12years.
Since finding Culinary Expert and his scrapings method of starter “Ragnar” was born 1/2/2022 and we now enjoy Beautiful sourdough bread on demand (24hours ish) no knead no fuss. Just beautiful bread.
Flour Salt and Water
Excellent
I think u did a vid like this …but I’m trying to get on a consistent schedule starting with feeding starter and goin forward still have a daily work week …how do u schedule your baking ?
I've baking sourdough at home for over 20 years, everything from artisan bread to pizza dough. I've been preaching a similar method to all my "pandemic baker" friends who've been caught up with complicated recipes. I'm going to send this very well done recipe/video.
Cheers Chris, it's a solid method if you use strong flour coupled with sensible hydration. All the best, Phil
Changed the underbench water filter. Eureka! Problem solved. 🤪
Your videos are inspiring and very informative. Years ago I tried baking bread and I do remember the most embarrassing experiences of scraping sticky dough from the banneton and just - ugh.
Since then I married and - my husband does react quite negative to our German yeast products - most of them containing the same mass produced yeast from the beer breweries.
So six weeks ago I mustered up my courage and developed my starter. During the last weeks I have discovered the most delicious discard pizzas, crackers and coffee cakes in the online sourdough world - some of them now family staples! Thank you so very much.
Now I made my first loaf and everything went wonderfully but at 21 C everything took much longer, quite expectedly so. I had to postpone baking by a whole 24 hours.
How would I proceed after proofing if I wanted to bake my loaf in a tin? We prefer more square slices for the kids‘ lunch boxes.
Did you experiment with that, too?
I baked your recipe yesterday and turned out my best loaf so far. Mine never increased in volume very much even after 5 hours, but pressing on put it in the fridge for 18 hours . It didn't grow, in fact it looked smaller.I preheated my pizza stone and large pot , scored it and popped it in the oven and was still pleased with the results! Good oven spring and a really nice ear. Good flavor, but not real sour , very tight crumb . I am enjoying this loaf and will definitely try it again with a better flour next time , Thanks for sharing this recipe !
So can you go straight to oven after the 45 min fermentation or should it always go in the fridge?
Personally, if I want to skip the fridge step, I would keep proofing at room temp until it passes the poke test. Then while you preheat, freeze the dough for about 30min so it firms up enough for easy scoring .
Legend. We enjoy your recipes and videos so so much. Thank you!!!
You're welcome bud, cheers for the comment
RUclips should place this at number one in the search result and save us all a lot of trouble. Finally a doable recipe that does not involve me running back and forth to the tyranny of my kitchen timer. Turn it again. Turn it again. 30 minutes rest. 90 minutes rest. 5 hours proof. Shape it. Shape it again. Proof again. Who has time for this unless it’s your number one hobby?! 😂
Philip, thank you for constantly improving your website to make it easier for us. Love the new table of content set up on the webpage to hyperlink to the specific section. The humidity in Hong Kong has been 90+% humidity, need to adjust the recipe accordingly. I might have a hard time getting a crusty loaf with a 16”w x 9”H counter top oven, took a long time to brown my SD baguettes last week.
Cheers Becky, the last time I baked in high humidity was when I was in Thailand, it was a constant struggle for me. How is everything going in HK?
@@CulinaryExploration Thank you for asking, looking forward to end of the 5th wave of pandemic in Hong Kong so we can breath easier without the mask. My sister here has been using your original no knead recipe but started introducing the old dough method. She removes a piece of dough after bulk ferment and leave in fridge till next bake, each time she takes 128g dough starter, add 128g flour and whey water from yogurt plus enough water to make 128g, when it doubles, she makes the dough and removes 100g of dough after bulk ferment and add to whatever left in the fridge. I will try that out.
I'm going to make this, I don't have that proofing bowl so I'm going to put it in a regular mixing bowl Will that make a difference in anything? and also what happens if I decide to leave it less than 18 hours in the refrigerator? less flavor? please respond quickly,thanks you.
Philip you are a star! absolutely brilliant, I love the simplicity you have imparted into this and I must admit I do rather like a no knead bread without too much faff. Thank you very much for this updated version, really appreciated, and I do so enjoy your videos chap. Ramon.
Cheers Ramon, I hope all is well with you!
to further simplify, you can do all the work in the bowl with fold & pulls
I’ve watched countless sourdough videos and have yet to make a successful loaf but this recipe motivates me to try again. Of course I do need to find a way to keep the starter alive long enough to make it - but enough baker confessions! At one point I had tons of discard and made fleur de levain which I have also not used. Can it improve the taste or impart more sour notes to a no knead bread?
Hi Paula, I'd try to get that first loaf nailed down first, then concentrate on how to impart more or less flavour into the loaf. Give the recipe a go and let me know how you get on. Feel free to drop me an email
Wow, so no stretch and folds just one kneading, and away we go. I am still battling sticky dough that wants to co-operate with me. Not sure WTH I am doing wrong as I am pretty good at following directions.
I’ve pinged you a reply on your other comment buddy
@@CulinaryExploration Thank you Phil
Favourite recipe 👌🏻 Got a reasonable amount of free time at the minute so baking one every day for my pals at work. 😁
This is crazy, i just did the same with 70% hydration and 14g protein flour yet mine is a MESS.... extremely sticky!!!! super wet.... even trying to give it strenght by folding, it is still a mess working with it and yours.... you practically didn't do anything and it looks like a 50% hydration recipe.
Thanks so much! Great recipe. Where can I find a skinny peel like that?
Your volumes have slightly increased from original. Still a great loaf 🍞
I've tweaked it slightly Michael, I've decreased the amount of starter, but it's still 70% hydrated. Both are pretty bulletproof
@@CulinaryExploration I’ve been using your old recipe but it looks like it’s been replaced with the new one. Is there a place I can find the original?
@@AmusedAgder I will put it up as a downloadable PDF on the blog when I get a chance. But here are the ingredients for you: 128g starter (100% hydrated), 247g water, 375g flour, and 8 grams salt - hope this helps in the meantime
I have a problem with shaping in this recipe. What would you suggest, to decrease hydration or to add some whole wheat/rye flour? My wheat flour has 13.3 g protein. BTW i love your crumb, that's my goal! Is it possible to achieve such a great crumb with a little bit lower hydration?
Do you have a really good (and simple) dark rye bread recipe? Thanks!
I don't right now, I've got a video coming soon that incorporates rye but not 100%
@@CulinaryExploration Good enough! I'll be on the look-out! Thanks!
Will someone please explain to me why that cloth-covered proofing basket is so sacred to the process? I mean...really...why is that little basket so important? Can a normal BOWL not accomplish the same thing? Is it a status symbol? I cannot figure it out. Will my sourdough bread elevate to award-winning status if I would only order one on Amazon?
After the dough comes out of the fridge, does it need a warm up time before placing it in the oven?
Nope, you can bake it from cold.
@CulinaryExploration If I wanted to bake the bread this evening how long would I have to wait after the last 45 minutes of the rising/fermenting before putting it in the over?
At the point of shaping, my dough is always very sticky - not smooth like yours. And 45mins after shaping, the dough continues to be so sticky that i cant even cut through it cleanly - even with my sharpened knife it feels more like im just pushing the dough rather than cutting through it. Could you give me some tips please? I'm using the same quantity of ingredients as you.
Great video and bread.
Hi Philip another amazing video certainly going to try this one, I noticed you covered the banneton for the fridge rest is this new as you usually leave uncovered or have i missed a few videos ,,thank you
Hi Vera, I need to get a video out about this one. I am covering the dough in my main fridge as it has a tendency to dry out. When I was using my little backup fridge the dough kept perfectly. My advice is to test to see what works best in your fridge.
@@CulinaryExploration Thank you
If the flour I have is a lower protein content, is there anything I can do to counterbalance that so that it does set?
hey mate. thanks for the great content.
short question. i live in hot weather. 31c to 34c and thats evening.
can i mix, bulk ferment for 4 hours then chuck it in the fridge for maybe 12 hours. then shape, maybe an hour of final proof and bake?
Hey bud. You can chill the dough down to slow the process. Just remember that the dough takes time to chill in the fridge and will continue to ferment quite quickly until the temperature drops. The opposite happens when you take it out of the fridge, the dough will need to warm up before it begins fermenting properly again. In your case it may take longer to proof in the basket if the doughs been in the fridge. Just something to think about while you’re experimenting 👍
@@CulinaryExploration thank you. and thank you for the great content. wwtchable and enjoyable!! the calxulator is also wonderful
@@AnarchX_VR cheers bud
Thanks so much for this! Just a quick question. Why cover the banneton when you have used the uncovered technique in the past? I wonder whether it makes a difference. Thanks.
HOW DOES ONE TELL IF THE BREAD IS ONLY PROOFED TO 75%? WOULD YOU NEED A DIFFERENT SIZED CONTAINER OR A CLEAR ONE SO YOU COULD SEE IT'S RISE?
So the large stretch and fold across the countertop is omitted from this method? The other day I did the initial mix of the ingredients, covered it and then completely forgot about it for about 5 hours. So then I just shaped it, popped it in to the banneton and put it in the fridge overnight. It turned out almost identical to the versions with the 30-second balling after the initial rest and the large stretch and fold after 30 mins!
Mind you, I have started having consistent problems whereby my dough is continuing to proof in the fridge overnight to a much greater degree than it previously was. This means that in the morning, my loaf is bursting up out of the banneton. My fridge temp doesn’t seem to have changed, and none of my other ingredients or method Have to change either, so I’m very confused. The loaves are turning out OK, but not as well defined as they were previously and with a slightly denser crumb. I’m really not sure what could be causing this, so I will have to do some experimentation.
Are you proofing at room temperature first? If your room temperature had increased, the dough will be warmer before the cold retard starts, so it will proof more in the fridge. Perhaps cut the ambient proof down or put it straight in the fridge after shaping.
How do I make the starter?
I got better result from your recipe but i still dont have oven spring like yours. Not sure whats the problem in my making process.
I was following your first iteration and it kind of worked, I need to work it still quite a bit because in Germany we have no such things as bread flour or high protein flour. Which is a shame since I never get such an open crumb like you and the bread doesn't get as much of an oven spring. Delight to eat anyway!
Your ideas on baking in warmer regions of the world, like Thailand, are very much appreciated.
Cheers Micael
I think a combination of my scraps starter (unfed for 2-3 months, stirred and used), and this recipe I might arrive at the ultimate easy recipe. I'll try this one out next. A lot of the formal process has been removed and I love it.
That will make the ultimate "hands-off" sourdough recipe, let me know how you go :)
Wow thank you will simplify my daily routine x
It's definitely straightforward Valerie, let me know how you get on
Is it possible to proof it at room temperature instead of overnight if I want to bake it the same day?
I’m still struggling to make an acceptable loaf. I don’t think my starter is right just yet and when I bake my loaf it is too done on the bottom and not done enough on the inside. I’m going to keep trying, I’m not a quitter! I enjoy your videos.
Hi Slap Shot, focus on your starter for another 7-14 days. Keep feeding and discarding daily. Once it's up and running you can keep waste to a minimum. There are lots of discard recipes out there but my favourite way of using it is to make a loaf and bump it up with a poolish made from commercial yeast.
@@CulinaryExploration Thank you.
I made this recipe and have just taken the bread out of the oven. The dough had great strength, as well as great oven spring. I decreased the amount of starter to 75 g and made an overnight bread instead.
Oh my goodness, it's mowing and butchering time! I knew I was missing something good. Hope all is well there and thank you for sharing!!
Hey Melody! All is good thank you, hope you guys are keeping well :)
It looks super! Is that a light rye flour that you're making your starter with? The starter looks very light colored.
That was a straight-up wheat starter. I've been working on a new recipe that includes rye and wholewheat, that'll be coming soon
How do I convert your recipe, which includes flour with 13.2% protein to King Arthur Bread Flour, which is 12.7% protein? I downloaded the calculator, but not sure how to do this.
You bake the recipe first and make adjustments afterwards ready for the next bake. You’ll only need to tweak the hydration if the dough is too loose or stiff. Hope this helps.
I so want to get my hands on proper 13% protein flour.
Great vid, thanks! :)
I've been playing around with flour I haven't used before. It's got 12% and works beautifully.
@@CulinaryExploration the 12% one that I have is reinforced with added Gluten, soy and ascorbic acid (Vit C component) - it works okay up to 70%, but I feel like I can do better.
Good idea, do share more pls!
Stay tuned!
AWESOME THANKS
You're welcome :)
Thanks for your video. Seems like an easy way to get a nice loaf of sourdough with minimal effort, I'll give it a try.
Let me know how you go Al
@@CulinaryExploration OK
Do you just go bake straight out from the fridge ?
260 g water 19 g starter 390 flour 9 g salt
I can see the bunny 🐰 beautiful
Thank you for sharing
I tried some recipe and it came out nice but I don't have Dutch oven.
I love your channel! Thank you for all the great tips. I use a dough proofer that proofs at 85 degrees Fahrenheit. I bulk fermented for about 2.5 hours yesterday with decent success. Are you saying in the video that you MUST bulk proof for 5 hours? I wondered if I could have better crumb if I proofed longer. Thank you again for your help!
Great video!
Hi there Philip & all, I've attempted this recipe about 10 times now, trying to troubleshoot my issues with potential solutions and I've not been able to resolve them. Every time it comes to putting the bread into the oven, there's no gluten development that could hold the bread on its own. I put the bread down on my baking stone (I use a dutch oven too, no change) and it transforms into a flatbread, and the scoring marks just close down, there's no opening in them. I get near to zero rise/oven spring. Tried different flours, fridge and no fridge, different timing, different sourdough feeding, different oven temps and I'm still getting the same result. Any thoughts?
Try this method buddy. The formula uses lower hydration that will work well with softer flour too. Let me know how you get on
Thank you for replying. Sorry I meant that I tried baking using your method in this video. The result is not always terrible but I'm nowhere near your beautifully risen bread. Really not sure what's going wrong. Any thoughts on why it doesn't raise in the oven? What could be the cause of no oven spring, the bread losing shape and the scoring marks not opening up but sealing instead?
I am trying out Einkorn bread...does anyone have a proper adjustment to use it in this recipe versus strong flour, please? I am a beginner and so far have used dry yeast. I am going to make a sourdough starter...I am so nervous and excited. Thank you for your easy to follow instructions!!
I’m on your recipe but I may need help. My starter is a few months old. I feed it regularly and it looks beautiful.
Last night I made your recipe around 10pm, I did the fold technique before I went to bed, around midnight then left it covered and in the oven, at 6am I did another fold but it’s still pretty wet, I could not get it into the ball you made. I did kinda get into a ball with the bench scraper inside the bowl but no way on the bench like your video. It’s now covered in a plastic bag like you recommended and in the fridge. I’m hoping tomorrow will be more productive. It has puffed up and I see the strands of gluten at work but it’s still too wet to draw in that nice ball shape you got. Any advice??? - your breads are gorgeous btw!!
What was the weight of ur bread after it was baked, because mine was 425g of flour and after baking, it was 630g, wondering what I did wrong.
Thanks for sharing ❤
Amazing job! 👏🏻👏🏻👏🏻
Cheers Patricia :)
Hi, thank you for sharing your recipes. I was wondering if - if time allows - the 18h in the fridge could be skipped or shortened? If so, how?
Love your videos!
Cheers Enrico :)
This is about the 10th "easy" sourdough recipe I've tried. I'm only at the 5hr stage but it's still too "wet" and has spread out when I've turned it onto the bench to shape it. What am I doing wrong??
Does a higher protein % require longer bulk and proofing and also longer baking on 220 degrees covered. Guess my question is. Does a higher protein % increase the times for each step?
I used this recipe for my third loaf and it turned out perfectly!! I absolutely love how you explain everything and use your senses to make decisions about fermentation. I’m so happy that I actually made a beautiful sourdough loaf and will check out your other videos.
Do have to use starter that has just been fed?
Just made my first sourdough loaf using your recipe and method. Think I was a bit too hasty trying my starter, been a bit of a slog the past 2 weeks, but looks not bad. Guess I'll find out how it tastes once it's cooled down! 😆
so, 45 min + 18h in the banneton?
Yep, 45 mins in the basket at room temperature and then into the fridge for 18 hours.
tomorrow at 11 - 12 i bake :)
Hey, great recipe. Do you have any recommendations for using lievito madre, do I have to change the recipe?
First of all, thank you so much for this recipe. It has been so wonderful for a beginning baker with not a lot of time. I just had a quick question, Ive been baking this consistently for the past couple weeks, and my crumb is consistently well fermented but not even close to being as open as yours. How do I maintain this hydration and get the same kind of open crumb?
Hi Hannah. It's a bit tricky to tell without knowing more information. You could try reducing the fermentation a little and see if that helps opening up the crumb a little.
@@CulinaryExploration thanks so much for this answer. I defo err on over fermented because I’m so afraid of under, so I will try that.
Would the bread still be ok using almond flour (ground almonds)? I need more nuts in my diet.
Birdy
What caused the no strength build up when you went over 70% hydration in this recipe, because I had the same situation and didn't have a clue as to what went wrong.
G'day. Love the videos mate. It's really helped me understand the process and the errors I was making. I did a quick Sunday afternoon course locally and had lots more questions at the end of that.
I've done this recipe a couple of time and I'm slowly working out the process for my flour, temps and timing.
Being a beer brewer, I have a ready made fermentation chamber that I've put to good use.
Today, I was I'll prepared and didn't have a recently fed starter, but had 90g of starter that I fed last week. So I went ahead a mixed the recipe and its in the fermentation chamber. I'm assuming it's going to take significantly longer for the whole thing to prove, even at 25°C due to the sleepy starter. Any advice will be greatly appreciated. Cheers 👍
Cheers Scott, appreciate the feedback mate. I think your loaf should be ok. I'm not if you kept the starter that was fed a week ago in your fridge or not? But I wouldn't be surprised if you get a decent loaf. Be patient and see what happens, if you get time, ping me a pic over email once it's baked, I'm super interested to see what happens.
Ok no worries mate. It's been at 25°C now for eight hours now, my temp controller is wifi so I'm going to turn it down to 5 because I'm at work. I'll let you know how it goes. Yes, starter was refrigerated. Cheers
@@scotthamill2914 Sounds like you'll be good bud
Ah damn. I don't have a proofing basket or baking stone.
How long would just final proofing at room temp take?
Great recipe thanks a lot please what is the length of your shaping basket
The dough doesn’t stick to your hands
Hello! Can we use part whole wheat flour for this?
No preshaping whatsoever?
You can, but it's not needed. As long as the dough has enough time to develop its strength it will be fine. If the dough was fermented in a rectangular container, then I may give it a quick pre-shape. But it's been sitting in a bowl, so it's pretty much pre-shaped already.
Thanks!
Hello Phil. I am taking another Crack at sourdough. I am doing this no Knead no mess with formula. I did ferment the dough a bit longer, until it was doubled. It took about 12 hours. I just shaped it ans placed it in an oval bannaton. I will proof it for 2 to 4 hours checking it every 30 minutes. My kitchen is 72° F. I am baking it on a stone with a hot pan on the bottom of the oven that I will place some ice cube in to it just after placing the loaf on the stone. I will let you know ow how it turns out.🤞
Sounds good, keep me posted Blair
@@CulinaryExploration well the color was good. Crumb is soft but tight meaning not many air holes which is okay. It has been several months since I tried sourdough. To be honest I didn't set a timer during the final proof and it was sitting on my kitchen table for 4 1/2 hours. I am sure it was a bit over proofed. The flavor is good, a bit spur so I will maybe do 12 to 16 hours on the fermentation. Definitely good to be trying again.
I'm really enjoying the simple instructions and explanations around hydration levels. So far I've not had much success with sourdough but I think that was down to my shaping. Also, I don't have a large enough dish to cover the dough in the oven for the first period. Should I change that first 20 minutes bake at all as it will be baking uncovered? thank you.
If you don't have a cover large enough, you could use an upside-down baking tray at the top, and a heat-resistant baking dish at the bottom which you pre-heat together with the oven. Pour some water into the dish, when you slide in the bread. That should create somewhat of a steam plume. Remove the tray as you would do with the cover after the 20 minutes and bake the bread for another 25 minutes.
@@Knabenbube Thank you, so times don't change, temperature doesn't change, just a tray with some water in it at the bottom to create steam.
Greetings from Thailand, Philip. I'm a newbie in baking but I'm glad I found your channel. I followed your instruction and my very first sourdough came out quite amazing with a beautiful ovenspring and very nice texture. Thank you so much!