I'm so happy I've found your channel. I love to watch the whole process, and have learned so much by studying your videos!!!..more than what I could get out of my book on sourdough (even though it is a great book with gorgeous pics). So many things are explained to me here, like consistency, tempo...just the art of it all. I've been giving away sourdough starter to my friends, and sharing your links to anyone I know who bakes. :))
Here are the timecodes of the different stages. Since it is useful for me, I thought it could be for others too ;) 0:05 - Mix flour & water, then 3 hours autolyse 2:30 - Mix sourdough, then 30 mins rest 5:50 - Mix salt, then 1 hour rest 7:52 - Lamination, then 1 hour rest 9:50 - First coil fold, then 1 hour rest 10:50 - Second coilfold, then 1 hour and half rest 11:50 - Shaping, then 18 hours rest in the fridge 13:54 - Bake 15 min on baking steel at 240°C with steam and 30 min at 210°C without steam Thank you a lot for your video! I have baked my first sourdough bread following your recipe and I was amazed by the result :) Slowness and patience are the key, like often in life... Best regards from France
Bread baking can be as simple as you want it. 24 hr no knead recipes still produce great bread, it's just different than this process. You can take it from a simple task to a craft, just depends on your time/skill.
Amateurs always tend to go OTT with most things they do where a pro would get better results in a fraction of the time. I did however learn the wet hands trick. Now that’s useful 👍
Professional bakers use machines to knead the bread. All you need to do is shape the loaf and put it in the oven. And that's only done by hand at small bakeries. There are machines that do that too.
This guy is making it look easy. Following his instructions will definitely help, but you need significant experience and intuitive understanding to handle such a wet dough so well.
@@antichavista82 All about the gluten structure. If the gluten structure's not well developed, then you'll end up with more a Ciabatta-style bread... xD Could also be a yeast/sour dough that's not developed enough. But, high hydration bread not rising is mostly due to bad gluten structure.
I agree, but I don't like to make generalizations. There will be some beginners that catch on, but don't really understand why they've had an early success. The only way you can make really good bread consistently is so multidimensional, and nothing can replace the experience of handling dough.....it only comes with hours and hours of doing it. As an intermediate level obsessed home baker I really appreciate these videos because I understand what's going on. I've laminated dough many times with great success, but what I like about BJRC is he's streamlined Kristen's method (fullproofbaking), and it's given me much value......and I love his starter video (#1 recommended to my new to sourdough friends).
To Joy Ride Coffee: Your clear and patient showing of coil folding and lamination plus time in between has allowed me to get consistently great results in my baking. These are new and beyond the teachings of the usual material. Many warm, crispy thanks!
I have a suggestion for you! My partner made some beautiful fruit mince recently and when we were doing the second coil fold of our recent dough, we put sprinkles of the fruit mince through it and dusted each layer with some cinnamon, we did about 6 half-onto-half folds with the fruit and cinnamon and it turned out unbelievably tasty! Just wanted to share back with you and all your subscribers. Before putting it in the oven, sprinkle the top with cinnamon sugar! Keep up the great work!
Thank you for your videos. I have been trying high hydration sourdough for months unsuccessfully, but after watching your videos my bread was immediately transformed into perfect loaves. They were super helpful. Thank you!!!
For an amateur you are quite impressive... As you say, it's all about passion that drives you through the whole proces... I admire the hands... gentle and sensitive moves. Thanx for the 'tutorial'! Many things to learn from...
THAAAANK YOU!! I was sooo upset all flour brands where i live are soooo weak! Never managed a decent airy crumble. Then I found your videos and tried adding your bench spreading and folding to my no fold,no nead recipe, plus the extended autolise time and tadaaaaa! Super airy loaf! Sooo happy! Finally! 😁😘
OMG thank you for this. I have super dry hands and I always have so much dough on my hands I spend half of my kneading time cleaning my hands, no matter how much flour I put on them. This gave me some insight so I will keep a bowl of water handy next time and wet my hands when needed.
This video was a life saver! I've watched a lot of videos, but for some reason I still struggled with sticky dough, even at 65% hydration it was too much to work with. The only way I could get a workable dough was by adding tons and tons of flour as I kneaded, and the resulting bread was tasty but very dense - not light and fluffy. It was more like a bagel than anything else - not really what I'm after. And I've tried the water trick several times and it has NEVER worked before - until now! I followed this video step by step (I even wrote all the steps down on a 3x5 notecard), and while I haven't baked the bread yet as it's in its final overnight proof, I can already tell this is going to be the best bread I've ever made. Heck, I could tell after the 3 hour autolyse that this was going to be so much better than anything else I've made. You can feel the strength and structure in this dough, much more so than anything else I've made despite the fact that it's nearly 85% hydration. It's quite the trip, picking up this big sloopy pile that just somehow all holds together and forms a nice little ball when you fold it. I'm personally not super into the big airy holes in the bread like this one, but I figured if I could make this bread then I would better understand where I'm going wrong with the bread I really like. And you never know, this dough felt so good to handle I might make it more often just for that aspect.
very therapeutic indeed. My wife and I have started baking bread again, ours doesn't seem to rise an nicely as yours. Practice makes perfect. we'll keep trying.
The Best tutorial I've seen. Thank you! Now, I really know, what should I do. It was clear and you showed simply way to success. The first time I've had clean hands during my work. You're great!
Fantastic video! I've been baking bread for about 4 years with great results as far as taste is concerned, but my least favourite part of the proces is THE STICKY MESS! I'm going to try your method next time. Thank you for taking the trouble to show every part of the process. Very helpful!
I watched hundreds of sourdough breads videos. This one has the best looking loaves. I'm going to adopt your technics and hopefully mine will come up close...!
Thank you. It definitely works, you just need a little patience and understanding of each step to be able to adapt it to the flours you have at your disposal.
I tried your method and if I was not in Australia and we were not in a Coronavirus lockdown I would shake your hand and say thankyou so much for taking the time to make this video. It gave me exactly what I needed to make the bread I have been dreaming about. My genuine thanks!
Thank you! It’s been a long time I was trying to manage a high hydration dough and always ended up adding flour to kead. Yesterday night I used your trick and this morning I’m ready to bake!
Cele mai bune și explicite rețete pentru pâine! Dar ar fi ajutat și mai mult dacă la videoul ăsta titrarea ar fi fost și în limba română! Oricum, ești NR 1! Felicitări!
Great video, thank-you! New dough handling techniques I look forward to trying. Instead of a plastic bag I've discovered plastic shower caps are great and can be used 100's of times.
Excuse me!! this is one of the best high hydration dough demonstrations i have seen! And i do this professionally. I have been watching italian pinza pizza videos for literal months trying understand high water content pizza dough. and this demonstration is better than all that stuff (i don't speak italian so that might have been a slight drawback). This is how you deal with a wet dough! The only thing you could add to make it better would be a side by side of trying to shape and bake with an underdeveloped sticky dough. Just so novice bakers would begin to understand why is worth it to spend all that time fondling your dough balls.
I was watching another video of yours and thinking how the hell this guy's hands are so clean. Mine working on a 70% hidratation pizza are a complete mess, even if I bath them in flour (as most people suggests) and the gluten has already developed. So yeah, next time I'll try this wet hands trick :)) Thank you so much dude!
I'm a beginner, in the middle of making this recipe right now - with one exception. I didn't have access to semolina, so I substituted it with King Arthur 13% protein, white, whole wheat. I imagine it has different properties from semolina and I wonder if you added it to make the demonstration dough more manageable. I'm finding my dough to be looser and less manageable than yours looks. As if I have more water than I should. Everything was measured well so the amount of water and resulting texture of the dough is very much in relationship to the particular flour(s) I've used. The laminations and coil folds are going pretty well considering, but they are not coherent and neatly executed. I'm excited! Yay! Thanks for your superb example.
I need to add more to my comment: Even though I found it difficult to manage my dough and create neat coil folds and finally-shaped pieces like yours, the difference it made for me to slow my steps way down and to gently observe and respect the textures and properties of the dough made a HUGE difference in how my two loaves came out. Compared to the cavernous hunks of building materials that I'd previously created, these loaves had an even, light, chewy crumb and a wonderful crust. I am so grateful that you have contributed your knowledge and that I discovered your videos! Please consider showing us how to make a good loaf of rosemary bread. Thanks!
u are incredible, im learning bout higher hydration dough these days cause i wanna bake breads that have crumb but not soft buns, this is very helpfull ur a pro!
Great channel. I don't like throwing failures away - too mean - but I do cheat sometimes and use a dough hook and a little yeast if the starter looks flagging... I'll keep watching!
This video is right on time for me. I'm struggling folding doughs with 70% hydration, and always ends up adding flour rich reduce the hydration to 65%. I have a biga planned for a pizzas dough for Wednesday and I'll definitely try this. Thanks for the tip!
Nice video! High hydration dough seems too time consuming for business. We work with 65% hydration so more people can handle the dough for our brand of neoplitan style presentation
Real pleasure to watch. I learn so much from you. You totally mastered this!! I bake almost every day now. And I trust it’s one of the most enjoyable crafts. Thank you.
Incredible talent!!! Fantastic doing such a long video to this type of music. Perfect mix. I will watch this a hundred times and learn so much. Thank you so much for sharing :)
I'm not trying to argue with success, but I've watched a LOT of bread making videos and none of them had such an elaborate, lengthy process. And their bread also appeared to come out successfully. If I had only watched your video I would have decided it was not worth the effort and given up.
It's sourdough bread. It takes a long time to have a perfect fermentation, structure and a wonderful taste. You will easily digest it and assimilate a lot of nutrients. Anyway, here I have a recipe / method with the fastest bread. ruclips.net/video/20luegVJ-L4/видео.html
@@BreadbyJoyRideCoffee Thank you. I'll check it out. I love sourdough bread and I have watched several videos about sourdough starters and the preparation of sourdough bread. I have even made my own starter which seemed to be quite successful. The history of sourdough is fascinating. But I came away from all this research with the same conclusion as I had about homegrown asparagus (which I also love): too much effort for the reward. Regular homemade bread satisfies me well enough to justify the effort; sourdough does not. But, for those of you for whom the effort is justified, enjoy the magnificent fruit of your labors. However, I did find your video of great help regarding sticky dough. Thanks.
It is amazing how many different methods there are for developing a beautiful sourdough loaf. Totally get the sentiment that if this were the first bread making video I came across I'd probably stick to store bought. You totally love the process and it's a joy to watch you work. I find a few stretch and folds and time is all I need for a great loaf. To each their own!
While I agree with the sentiment that it IS a lot of work, I think there's a sense of... pride... in the work? It is an accomplishment, like the 106% hydration dough video (ngreat job btw). However, for business and home practicality, no. Probably unrealistic. I can get the same results with a mixer in more than half the time and just by letting the dough sit. Do I get crazy crumb holes? Not as huge as those... but then again... I'm looking to be able to put butter on there somewhere too. :) So, while it may look nice to have these giant bubbles, for me, not practical. I want to spend about 30 minutes prepping my dough, let it sit overnight, cut, fold and shape, let sit for an hour, maybe reshape and place in a form for another hour, in the oven for 40 mins. Done. But, these comments are not to downplay the skill of the maker. What this person is doing in the videos took time, patience, understanding of how to handle the dough, and how the flour and water interact with one another. Great artisan skills for sure!
@@Hal_T I find it less work than normal bread. No kneading required! most of the time is waiting during which you ca ndo other things. and the flavour of freshly baked sourdough is incomparable. Usually you can't buy it that fresh.
Subscribed after watching this.. I haven’t tried sour dough, and I’m on the fence in baking that involves fermenting because I always get a sticky dough (its crazy). Anyways, I’ll watch your other vids. Thank you! And hello from Singapore..
Finally a quick and easy recipe! One thing I haven't understood: how do you prevent the dough from sticking to your hands? Just kidding. You're very good.
I’m now getting beautiful bread but do I struggle with sticking ! Doesn’t matter what I do, mine is still sticky. I think all the videos on RUclips showing you how to do this the bakers have nonstick hands !
Michaela V Hi Michaela, I have tried various autolyse times from two hours through to five hours. I reckon there was no noticeable improvement after four hours. With the last loaf I tried doing an initial bulk prove of two hours in a bowl floating in the sink which was full of water at 35degC , giving it a fold every half an hour and checking temp of water was >30 and no hotter than 35. This is because my kitchen is only 18degC at this time of year. Then a further two hours in sink no folding. Then another couple hours at room temperature then overnight in fridge. Out of fridge in morning, folded shaped and tensioned, rested another hour then baked , perfect. Still find a fine line with stickiness at 75% hydration. Just watched a French baker and he used lots of flower on surface when doing final shaping so I did and it made it a lot easier and didn’t effect the loaf at all.
I can watch this over and over! I'm new to sourdough and have watched tons of videos - I get as much joy watching as I do baking. Your video was incredible - learned a lot about how to keep my hands from sticking to the dough - which is my nemesis! Thank you for sharing - you inspire me!
Thank you, thank you! Awesome videos! You have the best instructions and techniques. A newbie quarantine baker. My college daughter just moved home due to this shut down thing, she loves sourdough! She was blown away on how great it tastes and how great it looks. Your tips have made it much cleaner, better and easier. I also understand better what I need to do and how to do it. Oh yeah, and no sticky hands (after the first mix).
the problem is exactly the opposite. we have too much tasty bread. otherwise it looks like bread that takes up all your time, in reality when you control the fermentation, you can easily fit it into the daily schedule (job, family, etc.)
@@BreadbyJoyRideCoffee I think my problem is I'm suckered into the no-knead bread recipes here on YT. The loaves and rolls always come out so dense. The attempted baguettes were particularly awful! I'll be off for a couple of months recovering from a knee replacement so I've subscribed and will devote some time to trying it properly :)
@@simoncollett4524 I wish you a very fast recovery. There are endless ways to make successful breads. Just a little attention to fermentation and minimal shaping (btw the fridge is a good ally so we don't become slaves to the dough). :))
Thanks! I needed to see this, because I almost gave up baking my own bread. I failed miserably most of the times even though following up recipes 100% and thanks to this explanation it suddenly it works.
Can I ask whether this was made with “ordinary” bread flour or whether it was a higher protein one? I’m in the UK and I have really struggled with UK bread flour when trying to do very high hydration loaves and since discovered the recipe I was following, the person was in Canada and they have a higher protein content,
Pros: I call this the loosing weight dough. The energy you need to spend in making this dough is way greater than the energy you gain from eating it. Cons: The problem is that I'm going to be older by a couple of hours or day before I can put a slice of bread in my mouth
This video was a game changer for me in terms of handling dough. I was aiming for pizza, and the balls (ugh, the balls), they would simply not get in shape. Thanks to the hand wetting tip I am now on another level. Thank you so much!!
I just realized all the mistakes I made in my first attempt. I though there was no wrong way of kneading the dough. I was wrong.I apparently destroyed the gluten network, that's why my dough became more sticky as kneaded it. And I followed an expert channel. The guy claimed that there was no wrong way of doing it. He probably got really good and forgot how beginners can find a way to f.k up anything
Check your overall protein content, sometimes whole wheat flour has low protein (10-8%) due to different milling processes. It could reduce the overall flour protein and reduce gluten network.
so glad youtube decided to grace my suggestion with your video, I live in a warm country, so my dough would over-proofed quickly and not enough time for the gluten to form. a really good idea to do a long autolyze before introducing the starter! I love European bread and sourdough, yet they don't make it where I live (or they are ridiculously expensive), looking forward to your next tips and tricks, I learn a lot from you :)
It would be a sin to put Nutella on this. Palm oil alarm. Unhealthy. Cocoa slavery. Also not worthy of this bread. This is to be dipped in olive oil, with some organic cheese and veggies on the side
With the ‘stay home’ nowadays, I saw lots of people are learning to make bread, some ordinary bread and some artisan bread like sourdough! I am always impressed about sourdough bread and have always looking for some videos that are more easy or friendly to follow. But so far haven’t thought of making one yet as all the videos i watched seems to be quite difficult and most people use a Dutch oven for the baking, which I don’t have one and don’t intend to buy one cuz it’s quite expensive! I am so glad I found your channel yesterday. Your videos are very interesting and your bread are so beautiful! So thank you for showing us all the tips and tricks 👏👏👏🤗
Not really necessary if you have an oven that can reach about 500F/260C and that you can put a pan of water on the bottom. It'll have a similar effect to the Dutch oven. Dutch ovens are nice, and I used to use one a lot when I got started with bread. But, it's really about the moisture/steam for the first 10 - 15 mins. Just have to be sure you time the steam from stopping in the middle of the baking process (the less you open the oven while baking the better). Otherwise, if left in the steam, your bread bottom can become soft and "soggy". I use a pizza pan (with holes) to bake my breads now (and why I have to time the water expiration). I go through about 1 loaf a week, maybe 1.5 loaves depending on how good the crust is. xD
These are BEAUTIFUL loaves. For me....to much time for 2 loaves of bread. Could you have less "HOLES" and cut down the TIME> I really do not like the real large holes. Difficult to use the slices for what we like to use the bread. Mix and stretch and fold 4 times fine. Let rest fine. HELP. Can you give me some input. Make the loaves with less holes and save time and still have a tasty loaf. I think YOU can. Thanks
Hi Aria. I have two video about your questions. 1. Wild vs Even crumb: ruclips.net/video/YZEZLIOecoM/видео.html 2. Faster bread: ruclips.net/video/20luegVJ-L4/видео.html
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I'm so happy I've found your channel. I love to watch the whole process, and have learned so much by studying your videos!!!..more than what I could get out of my book on sourdough (even though it is a great book with gorgeous pics). So many things are explained to me here, like consistency, tempo...just the art of it all. I've been giving away sourdough starter to my friends, and sharing your links to anyone I know who bakes. :))
This is a comment that makes me very very happy! Thanks for watching and sharing!
Thank you for your vid, this has helped a lot, cheers
Do u use a Dutch oven and at what temp do u bake. Beautiful video mon
Same here. Ditto. Do you take a walk in the woods everytime your dough rests?
@@lakshmiramakrishna9255 no :)))) ... but on covid lockdown we walk a lot there
Amateur homebaker? I´ve seen people call themselves profesionals with less than half of your skills, this was great to watch!
Thank you!
I agree with the previous writer. You are the champ. The big holes, are they due to multiple folding technique?
Raj55 ruclips.net/user/postUgz7R3-wMSqPB9YOatB4AaABCQ?app=desktop
I thought the same thing
Olympic Athletes are ' *amateurs* ' as well ;)
Here are the timecodes of the different stages. Since it is useful for me, I thought it could be for others too ;)
0:05 - Mix flour & water, then 3 hours autolyse
2:30 - Mix sourdough, then 30 mins rest
5:50 - Mix salt, then 1 hour rest
7:52 - Lamination, then 1 hour rest
9:50 - First coil fold, then 1 hour rest
10:50 - Second coilfold, then 1 hour and half rest
11:50 - Shaping, then 18 hours rest in the fridge
13:54 - Bake 15 min on baking steel at 240°C with steam and 30 min at 210°C without steam
Thank you a lot for your video! I have baked my first sourdough bread following your recipe and I was amazed by the result :) Slowness and patience are the key, like often in life...
Best regards from France
Beautiful thank u
I never imagined baking bread would be so much work. I have much respect for bakers now that I've tried learning this skill.
it is clear that it is for enthusiasts
Bread baking can be as simple as you want it. 24 hr no knead recipes still produce great bread, it's just different than this process. You can take it from a simple task to a craft, just depends on your time/skill.
Amateurs always tend to go OTT with most things they do where a pro would get better results in a fraction of the time. I did however learn the wet hands trick. Now that’s useful 👍
Professional bakers use machines to knead the bread. All you need to do is shape the loaf and put it in the oven.
And that's only done by hand at small bakeries. There are machines that do that too.
Antonio uhmmm yeah you don’t sound like a professional baker
I just commented on one of your bread making videos and asked how is the dough not sticking to anything... Now I know... My favourite Dough channel
This guy is making it look easy. Following his instructions will definitely help, but you need significant experience and intuitive understanding to handle such a wet dough so well.
You're so right, baked it today in the morning and got my heart broken when I didn't see the bread rise! Will keep practicing tho.
@@antichavista82 All about the gluten structure. If the gluten structure's not well developed, then you'll end up with more a Ciabatta-style bread... xD Could also be a yeast/sour dough that's not developed enough. But, high hydration bread not rising is mostly due to bad gluten structure.
@@antichavista82 really:(
I agree, but I don't like to make generalizations. There will be some beginners that catch on, but don't really understand why they've had an early success. The only way you can make really good bread consistently is so multidimensional, and nothing can replace the experience of handling dough.....it only comes with hours and hours of doing it. As an intermediate level obsessed home baker I really appreciate these videos because I understand what's going on. I've laminated dough many times with great success, but what I like about BJRC is he's streamlined Kristen's method (fullproofbaking), and it's given me much value......and I love his starter video (#1 recommended to my new to sourdough friends).
I got confused at the process at a point in time. I am a new comer to sourdough starter/ sourdough bread tho so....
It would've taken me an year to figure out half the things I did here.
That's for showing us The way of the bread kind Master!
Great channel, you’re able to instruct with no words, just real video. Very glad I found this channel! Thank you.
To Joy Ride Coffee: Your clear and patient showing of coil folding and lamination plus time in between has allowed me to get consistently great results in my baking. These are new and beyond the teachings of the usual material.
Many warm, crispy thanks!
I never thought I'd have so much fun watching a man stick his hands in dough.
I don’t think those are man hands....
Lol
@@Casmige they are
I have a suggestion for you! My partner made some beautiful fruit mince recently and when we were doing the second coil fold of our recent dough, we put sprinkles of the fruit mince through it and dusted each layer with some cinnamon, we did about 6 half-onto-half folds with the fruit and cinnamon and it turned out unbelievably tasty! Just wanted to share back with you and all your subscribers. Before putting it in the oven, sprinkle the top with cinnamon sugar! Keep up the great work!
I never tried. thanks for the suggestion
Wow, I feel like I just watched an artist create a masterpiece .
Thank you :)
Thank you for your videos. I have been trying high hydration sourdough for months unsuccessfully, but after watching your videos my bread was immediately transformed into perfect loaves. They were super helpful. Thank you!!!
Thank you! Happy!
Thank you from Rome for your beautiful and basic videos!
For an amateur you are quite impressive... As you say, it's all about passion that drives you through the whole proces...
I admire the hands... gentle and sensitive moves.
Thanx for the 'tutorial'! Many things to learn from...
THAAAANK YOU!! I was sooo upset all flour brands where i live are soooo weak! Never managed a decent airy crumble. Then I found your videos and tried adding your bench spreading and folding to my no fold,no nead recipe, plus the extended autolise time and tadaaaaa! Super airy loaf! Sooo happy! Finally! 😁😘
Wow you are like the dough whisperer. Kneading it that way and without any flour to prevent sticking, it's amazing. Very fun to watch.
OMG thank you for this. I have super dry hands and I always have so much dough on my hands I spend half of my kneading time cleaning my hands, no matter how much flour I put on them. This gave me some insight so I will keep a bowl of water handy next time and wet my hands when needed.
This video was a life saver! I've watched a lot of videos, but for some reason I still struggled with sticky dough, even at 65% hydration it was too much to work with. The only way I could get a workable dough was by adding tons and tons of flour as I kneaded, and the resulting bread was tasty but very dense - not light and fluffy. It was more like a bagel than anything else - not really what I'm after. And I've tried the water trick several times and it has NEVER worked before - until now!
I followed this video step by step (I even wrote all the steps down on a 3x5 notecard), and while I haven't baked the bread yet as it's in its final overnight proof, I can already tell this is going to be the best bread I've ever made. Heck, I could tell after the 3 hour autolyse that this was going to be so much better than anything else I've made.
You can feel the strength and structure in this dough, much more so than anything else I've made despite the fact that it's nearly 85% hydration. It's quite the trip, picking up this big sloopy pile that just somehow all holds together and forms a nice little ball when you fold it. I'm personally not super into the big airy holes in the bread like this one, but I figured if I could make this bread then I would better understand where I'm going wrong with the bread I really like. And you never know, this dough felt so good to handle I might make it more often just for that aspect.
very therapeutic indeed. My wife and I have started baking bread again, ours doesn't seem to rise an nicely as yours. Practice makes perfect. we'll keep trying.
I usually autolyse for 1 hour but wow 3 hours are life changing. I will try that later today!
The Best tutorial I've seen. Thank you! Now, I really know, what should I do. It was clear and you showed simply way to success. The first time I've had clean hands during my work. You're great!
Fantastic video! I've been baking bread for about 4 years with great results as far as taste is concerned, but my least favourite part of the proces is THE STICKY MESS! I'm going to try your method next time. Thank you for taking the trouble to show every part of the process. Very helpful!
I watched hundreds of sourdough breads videos. This one has the best looking loaves. I'm going to adopt your technics and hopefully mine will come up close...!
Thank you. It definitely works, you just need a little patience and understanding of each step to be able to adapt it to the flours you have at your disposal.
I tried your method and if I was not in Australia and we were not in a Coronavirus lockdown I would shake your hand and say thankyou so much for taking the time to make this video. It gave me exactly what I needed to make the bread I have been dreaming about. My genuine thanks!
Thank you too!
Thank you! It’s been a long time I was trying to manage a high hydration dough and always ended up adding flour to kead. Yesterday night I used your trick and this morning I’m ready to bake!
Thank you Roberto!
Cele mai bune și explicite rețete pentru pâine! Dar ar fi ajutat și mai mult dacă la videoul ăsta titrarea ar fi fost și în limba română! Oricum, ești NR 1! Felicitări!
I just followed your method today ( starting very early), and experienced lamination for the first time. I have to say, it was a thrill.
Great video, thank-you! New dough handling techniques I look forward to trying.
Instead of a plastic bag I've discovered plastic shower caps are great and can be used 100's of times.
Best demonstration ever!! The Angels are singing. Thank You!
Thank you Donna-Maria!
One the clearest examples I have ever seen of dough manipulation. Thank you for filming and posting this! Several aha moments watching this.
I'm so glad I found you! It's a joy ride indeed for me to have coffee with you watching you drive it....love it... you are amazing!
Excuse me!! this is one of the best high hydration dough demonstrations i have seen! And i do this professionally.
I have been watching italian pinza pizza videos for literal months trying understand high water content pizza dough. and this demonstration is better than all that stuff (i don't speak italian so that might have been a slight drawback).
This is how you deal with a wet dough!
The only thing you could add to make it better would be a side by side of trying to shape and bake with an underdeveloped sticky dough.
Just so novice bakers would begin to understand why is worth it to spend all that time fondling your dough balls.
Thank you Shane, for message and for ideas!
I was watching another video of yours and thinking how the hell this guy's hands are so clean. Mine working on a 70% hidratation pizza are a complete mess, even if I bath them in flour (as most people suggests) and the gluten has already developed. So yeah, next time I'll try this wet hands trick :)) Thank you so much dude!
I'm a beginner, in the middle of making this recipe right now - with one exception. I didn't have access to semolina, so I substituted it with King Arthur 13% protein, white, whole wheat. I imagine it has different properties from semolina and I wonder if you added it to make the demonstration dough more manageable. I'm finding my dough to be looser and less manageable than yours looks. As if I have more water than I should. Everything was measured well so the amount of water and resulting texture of the dough is very much in relationship to the particular flour(s) I've used. The laminations and coil folds are going pretty well considering, but they are not coherent and neatly executed. I'm excited! Yay! Thanks for your superb example.
I need to add more to my comment: Even though I found it difficult to manage my dough and create neat coil folds and finally-shaped pieces like yours, the difference it made for me to slow my steps way down and to gently observe and respect the textures and properties of the dough made a HUGE difference in how my two loaves came out. Compared to the cavernous hunks of building materials that I'd previously created, these loaves had an even, light, chewy crumb and a wonderful crust. I am so grateful that you have contributed your knowledge and that I discovered your videos! Please consider showing us how to make a good loaf of rosemary bread. Thanks!
u are incredible, im learning bout higher hydration dough these days cause i wanna bake breads that have crumb but not soft buns, this is very helpfull ur a pro!
thank you. not a pro, just bake for my familly :)
Woowww, me gusto mucho tu técnica de hacer panes, gracias por compartir tus conocimientos y tips.
Unreal! Magical! Bravo!
by far the best informative video about how to make sourdough I have seen so far. Thank you.
Magic! Thank you for sharing your wonderful knowledge. Cheers!
Thank you! :)
Ámulok. Nagyon szemléletes és tanulságos videó. Gyönyörű munkafolyamt. Gratulálok. Próbálom megtanulni. Üdvözlettel.
I'm exhausted after watching this. Love Sourdough Bread and this looks so very yummy.
Great channel. I don't like throwing failures away - too mean - but I do cheat sometimes and use a dough hook and a little yeast if the starter looks flagging... I'll keep watching!
This video is right on time for me. I'm struggling folding doughs with 70% hydration, and always ends up adding flour rich reduce the hydration to 65%. I have a biga planned for a pizzas dough for Wednesday and I'll definitely try this. Thanks for the tip!
Not. It's not a good idea to add ingredients along the way. It's a little practice and then it works well. Enjoy!
@@BreadbyJoyRideCoffee Thank you.
I am enthralled watching you handle the dough. My goodness you are very talented.
Finally the most clarifying video of what was I doint wrong.
Thank you!
Exactly.
Nice video! High hydration dough seems too time consuming for business. We work with 65% hydration so more people can handle the dough for our brand of neoplitan style presentation
That has to be the most delish bread ever
Also the hardest to make
Don't know what to say. This is art. Thanks for sharing!!! Real beauty.
Real pleasure to watch. I learn so much from you. You totally mastered this!! I bake almost every day now. And I trust it’s one of the most enjoyable crafts. Thank you.
This is such an eye opener. I was getting frustrated with my dough. To the point I am giving up... I want to learn more with handling bread. Ugghh
The Bread God directed me to your path,..... Thank You. Great Blessings!!!!!
Wow ! That is gorgeous, so bubbly
Perfect!! I love this video!
Incredible talent!!! Fantastic doing such a long video to this type of music. Perfect mix. I will watch this a hundred times and learn so much. Thank you so much for sharing :)
I'm not trying to argue with success, but I've watched a LOT of bread making videos and none of them had such an elaborate, lengthy process. And their bread also appeared to come out successfully. If I had only watched your video I would have decided it was not worth the effort and given up.
It's sourdough bread. It takes a long time to have a perfect fermentation, structure and a wonderful taste. You will easily digest it and assimilate a lot of nutrients.
Anyway, here I have a recipe / method with the fastest bread. ruclips.net/video/20luegVJ-L4/видео.html
@@BreadbyJoyRideCoffee Thank you. I'll check it out. I love sourdough bread and I have watched several videos about sourdough starters and the preparation of sourdough bread. I have even made my own starter which seemed to be quite successful. The history of sourdough is fascinating. But I came away from all this research with the same conclusion as I had about homegrown asparagus (which I also love): too much effort for the reward. Regular homemade bread satisfies me well enough to justify the effort; sourdough does not. But, for those of you for whom the effort is justified, enjoy the magnificent fruit of your labors. However, I did find your video of great help regarding sticky dough. Thanks.
It is amazing how many different methods there are for developing a beautiful sourdough loaf. Totally get the sentiment that if this were the first bread making video I came across I'd probably stick to store bought.
You totally love the process and it's a joy to watch you work. I find a few stretch and folds and time is all I need for a great loaf. To each their own!
While I agree with the sentiment that it IS a lot of work, I think there's a sense of... pride... in the work? It is an accomplishment, like the 106% hydration dough video (ngreat job btw).
However, for business and home practicality, no. Probably unrealistic. I can get the same results with a mixer in more than half the time and just by letting the dough sit. Do I get crazy crumb holes? Not as huge as those... but then again... I'm looking to be able to put butter on there somewhere too. :) So, while it may look nice to have these giant bubbles, for me, not practical. I want to spend about 30 minutes prepping my dough, let it sit overnight, cut, fold and shape, let sit for an hour, maybe reshape and place in a form for another hour, in the oven for 40 mins. Done.
But, these comments are not to downplay the skill of the maker. What this person is doing in the videos took time, patience, understanding of how to handle the dough, and how the flour and water interact with one another. Great artisan skills for sure!
@@Hal_T I find it less work than normal bread. No kneading required! most of the time is waiting during which you ca ndo other things. and the flavour of freshly baked sourdough is incomparable. Usually you can't buy it that fresh.
Hi, dear friend. I saw your clip and the way you did like an art show. Thanks and keep posting your new clip.
Thank you Nancy!
Subscribed after watching this.. I haven’t tried sour dough, and I’m on the fence in baking that involves fermenting because I always get a sticky dough (its crazy). Anyways, I’ll watch your other vids. Thank you! And hello from Singapore..
I can’t stop watching your videos. Thanks
Finally a quick and easy recipe! One thing I haven't understood: how do you prevent the dough from sticking to your hands? Just kidding. You're very good.
:))))))) thank you!
i said 'wow' out loud approximately 7200 times while watching this video. thank you for sharing!
Thank you Haley!
I’m now getting beautiful bread but do I struggle with sticking ! Doesn’t matter what I do, mine is still sticky. I think all the videos on RUclips showing you how to do this the bakers have nonstick hands !
I thought the same. It's about developing gluten as you can see.
Thank you for videos. Is there any benefit in using pyrex vs plastic?
Michaela V Hi Michaela, I have tried various autolyse times from two hours through to five hours. I reckon there was no noticeable improvement after four hours. With the last loaf I tried doing an initial bulk prove of two hours in a bowl floating in the sink which was full of water at 35degC , giving it a fold every half an hour and checking temp of water was >30 and no hotter than 35. This is because my kitchen is only 18degC at this time of year. Then a further two hours in sink no folding. Then another couple hours at room temperature then overnight in fridge. Out of fridge in morning, folded shaped and tensioned, rested another hour then baked , perfect. Still find a fine line with stickiness at 75% hydration. Just watched a French baker and he used lots of flower on surface when doing final shaping so I did and it made it a lot easier and didn’t effect the loaf at all.
That was beautiful to watch. Making my very first loaf of bread today. Hope it turns out great.
Dang. I think that's magic. However my favorite part was the text that said, "No text needed here."
Divino, histórico y natural, no comería otro pan , gracias. Dania desde,Miami
Today was the first day I made an 80% of hydration sourdough and you really help me a lot with my sticky dough thanks
You must be that guy in the song "give up on your dreams of becoming a Baker, you gotta give up on your dreams"
:)))))
"It's the best bread i've ever had"
I can watch this over and over! I'm new to sourdough and have watched tons of videos - I get as much joy watching as I do baking. Your video was incredible - learned a lot about how to keep my hands from sticking to the dough - which is my nemesis! Thank you for sharing - you inspire me!
Thank you!
Seeing the final result has awakened in me an enormous desire to bite the screen. 🤤
:))))
Thank you, thank you! Awesome videos! You have the best instructions and techniques. A newbie quarantine baker. My college daughter just moved home due to this shut down thing, she loves sourdough! She was blown away on how great it tastes and how great it looks. Your tips have made it much cleaner, better and easier. I also understand better what I need to do and how to do it. Oh yeah, and no sticky hands (after the first mix).
When you tell your family you've made sandwiches and then realise they all died from starvation three days ago!
the problem is exactly the opposite. we have too much tasty bread. otherwise it looks like bread that takes up all your time, in reality when you control the fermentation, you can easily fit it into the daily schedule (job, family, etc.)
@@BreadbyJoyRideCoffee I think my problem is I'm suckered into the no-knead bread recipes here on YT. The loaves and rolls always come out so dense. The attempted baguettes were particularly awful! I'll be off for a couple of months recovering from a knee replacement so I've subscribed and will devote some time to trying it properly :)
@@simoncollett4524 I wish you a very fast recovery. There are endless ways to make successful breads. Just a little attention to fermentation and minimal shaping (btw the fridge is a good ally so we don't become slaves to the dough). :))
even if you need 2 days for such beautiful bread, I say YES Worth it ... the result is amazing
can be faster too. here I have a recipe / method with the fastest bread. ruclips.net/video/20luegVJ-L4/видео.html
@@BreadbyJoyRideCoffee Thank you
Great music! everyone is making similar vids. but great small tips like "wet razor" make the difference! Thank you :)
Emrecan İlarslan Thank you :)
Thanks! I needed to see this, because I almost gave up baking my own bread. I failed miserably most of the times even though following up recipes 100% and thanks to this explanation it suddenly it works.
Can I ask whether this was made with “ordinary” bread flour or whether it was a higher protein one? I’m in the UK and I have really struggled with UK bread flour when trying to do very high hydration loaves and since discovered the recipe I was following, the person was in Canada and they have a higher protein content,
Best sourdough recipe that I've ever tried so far! Thank you.
Pros: I call this the loosing weight dough. The energy you need to spend in making this dough is way greater than the energy you gain from eating it.
Cons: The problem is that I'm going to be older by a couple of hours or day before I can put a slice of bread in my mouth
This video was a game changer for me in terms of handling dough. I was aiming for pizza, and the balls (ugh, the balls), they would simply not get in shape. Thanks to the hand wetting tip I am now on another level. Thank you so much!!
No luck here! I always end with a muddy, sticky dough... 😢
geochafg :( maybe you overwork?
Maybe it's the ingredients? Do you use other kinds of flour? Or maybe it could be the hydration?
@@FiikusMaximus tried everything... I gave up
Woooooow, man. WoW. Never seen such a wild open crumb... beautiful. Thanks for sharing the skill!
Or you can just go buy one from the bakery and save 3424 hours :)) Great work here, respect!
Wonderful channel, this may be the single best and most useful video about dough handling there's online. Thanks !
8:50 that looks like it could become a kickass pizza
Absolutely great video! Finally found someone who puts it all together and "pulls it off" Elated that I came across your channel.
kneaded with “sense”? 🤔 looks lovely but waaaaaaay too much time. i’ll just buy it from you!! 😊
here is more faster one: ruclips.net/video/20luegVJ-L4/видео.html
I didn't know one could proof the dough so many times. Thanks.
I just realized all the mistakes I made in my first attempt. I though there was no wrong way of kneading the dough. I was wrong.I apparently destroyed the gluten network, that's why my dough became more sticky as kneaded it. And I followed an expert channel. The guy claimed that there was no wrong way of doing it. He probably got really good and forgot how beginners can find a way to f.k up anything
Things that no one tells and they expect you to know! Many thanks for the video!
it's 5am , I'm dreaming; this is not real.
Love the way you have patiently shown it to us. It's a work of art.
I’ve tried today and there’s no way my dough would become the way the video shows. I used bread flour, semolina and whole-wheat.
Check your overall protein content, sometimes whole wheat flour has low protein (10-8%) due to different milling processes. It could reduce the overall flour protein and reduce gluten network.
so glad youtube decided to grace my suggestion with your video, I live in a warm country, so my dough would over-proofed quickly and not enough time for the gluten to form. a really good idea to do a long autolyze before introducing the starter!
I love European bread and sourdough, yet they don't make it where I live (or they are ridiculously expensive),
looking forward to your next tips and tricks, I learn a lot from you :)
Ultimate past-time eliminator
I'm an amateur homebaker and I must admit those videos folding the dough was so relaxing! I really loved the process
amateur too. thanks for warching & comment
this f***ng dough rests more than me
:))) but here is one where you sleep and the bread is made by itself ruclips.net/video/Dp2AAaNXmAU/видео.html
This is life changing! So glad I found your channel, more informative than any blog or RUclips channel I've come across. Thank you!
Thank you Uriel!
explain to me how I can spread nutella ... with all those holes 😂😂😂
Cut a fat slice. Thicker bread means less hole breakthrough!
Bigger holes = more nutella necessary to fill them... don’t spread it, just put some on each individual bite😋
It would be a sin to put Nutella on this. Palm oil alarm. Unhealthy. Cocoa slavery. Also not worthy of this bread. This is to be dipped in olive oil, with some organic cheese and veggies on the side
With the ‘stay home’ nowadays, I saw lots of people are learning to make bread, some ordinary bread and some artisan bread like sourdough! I am always impressed about sourdough bread and have always looking for some videos that are more easy or friendly to follow. But so far haven’t thought of making one yet as all the videos i watched seems to be quite difficult and most people use a Dutch oven for the baking, which I don’t have one and don’t intend to buy one cuz it’s quite expensive!
I am so glad I found your channel yesterday. Your videos are very interesting and your bread are so beautiful! So thank you for showing us all the tips and tricks 👏👏👏🤗
Thank you for you message, glade to hear. "Stay home" here too ...
Not really necessary if you have an oven that can reach about 500F/260C and that you can put a pan of water on the bottom. It'll have a similar effect to the Dutch oven. Dutch ovens are nice, and I used to use one a lot when I got started with bread. But, it's really about the moisture/steam for the first 10 - 15 mins. Just have to be sure you time the steam from stopping in the middle of the baking process (the less you open the oven while baking the better). Otherwise, if left in the steam, your bread bottom can become soft and "soggy". I use a pizza pan (with holes) to bake my breads now (and why I have to time the water expiration). I go through about 1 loaf a week, maybe 1.5 loaves depending on how good the crust is. xD
sniperdoc8404 Great advice, 😊! i do have a pizza pan with holes, will try using it when i make my bread, thank you! 😍
These are BEAUTIFUL loaves. For me....to much time for 2 loaves of bread. Could you
have less "HOLES" and cut down the TIME> I really do not like the real large holes. Difficult
to use the slices for what we like to use the bread. Mix and stretch and fold 4 times fine.
Let rest fine. HELP. Can you give me some input. Make the loaves with less holes and save time and still have a tasty loaf. I think YOU can. Thanks
Hi Aria. I have two video about your questions.
1. Wild vs Even crumb: ruclips.net/video/YZEZLIOecoM/видео.html
2. Faster bread: ruclips.net/video/20luegVJ-L4/видео.html
I was making sticky bread before watching this, looking at the unsticking dough is really, I mean really satisfying!
Thank you Jonathan!