5 TIPS TO CREATE INCREDIBLE DOUGH STRENGTH | FULL MASTERCLASS
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- Опубликовано: 13 май 2024
- Are you tired of little oven spring? This full masterclass will change your sourdough game, showing you step by step how to develop more dough strength and achieve that superb oven spring. All aspects are covered in detail, no open questions left. You will see each technique with detailed explanations to make it easy to understand and follow.
The shown techniques will build you a stronger dough resulting in more oven spring during the bake. This is especially important when baking with high hydration dough, since the dough is not holding its shape as well. Adding strength is the strategy to success.
The demonstrated dough in this video has a hydration of 80% percent. This is around 80 grams of water per 100 grams of flour, a very wet dough. On top of that the dough has 20% sourdough starter and 2% salt.
Now if you don't have enough time I recommend you to at least go ahead and do the autolysis and the bench kneading with 1 coil fold during the fermentation process. Or - you could just lower the hydration level inside of your dough to make it easier to handle.
The full tutorial to make a bread can be found here: • The LAST Sourdough Bre... . It covers all the steps to do after strength building as well. Happy baking!
Flour I am using:
Blog article on different flours in Germany: thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: thbrco.io/rewe-aurora
Mulino Padano 15% protein: thbrco.io/mulino-flour
Strong whole wheat flour: thbrco.io/whole-wheat-flour
Follow me here too:
Github: thbrco.io/github
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Support me/Merchandise:
Get my starter Bread Pitt: thbrco.io/my-starter
The bread themed T-Shirts/Hoodies I designed and wear: thbrco.io/bread-shirts-hoodies
Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Digital kitchen scale: thbrco.io/kitchen-scale
Dough scraper: thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
Oven gloves: thbrco.io/oven-gloves
pH meter to check acidity: thbrco.io/ph-meter
Weck starter jars: thbrco.io/weck-jars
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-t...
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
0:00 Intro
0:57 Autolysis
4:38 Basic kneading
10:04 Bench kneading
16:56 Lamination
20:00 Fermentation probe hack
23:48 Coil folding part 1
27:24 Coil folding part 2
29:23 Coil folding part 3
31:31 Closing words and tips
#sourdough #doughstrength 
Хобби
You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: breadco.de/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!
For drrd I w
What type of flower do you use? It has a beautiful flaky look to the dough idk what it is perhaps its left over husk from the seeds?
@@spiceytaco95 thanks for the excellent question. I got the flour from "Mulino Padano". I wrote an article on this earlier: blog.the-bread-code.io/tutorial/2020/08/20/sourdough-flour-in-germany.html. Happy baking!
Can you please make german subtitles in your videos ?
@@littlewitch8954 Sorry, not for now. It is too much work 😿. I might be making a German video every now and then.
Is anyone else terrifically disappointed that he didn’t end the video by showing off the finished bread?! 😢
It probably looked mostly the same
Yes, I wanted to see the results of this process.
Not really. At the moment the big thing for me is handling 70% hydration dough. I start off using a stiff spatula in a mixing bowl, turning the bowl and folding the rough dough until all the flour is incorporated then I scrape the dough onto the counter and continue kneading with a metal bench scraper.
Maybe it's not the best method but my hands stay clean.
I also learned that putting the dough in the fridge to proof overnight really improves the flavor.
I've been using frozen pizza dough and I want to start making my own pizza dough.
Good thing I didn’t waste 30 minutes to watch it. The finished bread is the best part….
I am!!! I watched this because I made bread where the dough looked and behaved like this until after I tried to final proof it in the bannington it wouldn’t really hold shape and when I scored it, it just melted open. So I was absolutely disappointed I didn’t get to see him score and bake! My loaf rose really well but the crust was really thin and the score didn’t really show so it didn’t have an ear :-( waiting till tomorrow to cut it open
I'm glad you pointed out that if your dough doesn't quite work out, you may need to just start over from scratch. I feel like there are too many RUclipsrs who try to trivialize the degree of technique and experience it takes to make good sourdough, and downplay the effects of mistakes. In my experience that just leaves people feeling discouraged. I've been a pretty active hobbyist baker for about 10 years, and I've baked thousands of loaves, and I still get a bad batch every now and then. What I've started doing is, when I get a batch that isn't developing good structure or rise, I just knead in some extra flour and a touch of sugar and use it to make flatbreads. None of my friends have ever complained about sourdough pita or tortillas, especially when I serve them with some shawarma or carnitas. Most of them never even realize that my flatbreads are "Plan B".
Moin Flats. Thanks for the excellent comment. Yes, 100%. I feel that many of the recipes are overly simplified. You will have a hard time reproducing the results. Me too, I would say I manage to nail 80% of the breads that I bake. It's also due to the fact that I love experimenting and trying a few different things.
Thanks, i have had breads where I can tell it isnt going as planned. I go ahead and bake, and give to the birds, but your idea is much better.
While I am very discouraged, I am still trying to get this most challenging technique. I have made bread for most of my 67 years. This sour dough deal is different than a yeast bread. My SD bread is still very dense. Lately I have been watching Patrick Ryan. ❤️ Please wish me some Irish luck.☘️🇮🇪🙂
Good luck! You will succeed. It just takes a few attempts.
How are things now, two months later? Kept on trying?
You’re insane. Sourdough is infinitely easier than regular bread. Very, very easy.
Hi Mary Jo: Don’t get discouraged about baking sourdough. Give yourself at least a year of trying it to improve. I started the journey in 2020 and I’ve watched so many videos taking from each the things that made sense to me. I had to stop being so hard on myself. Also, a recipe with less hydration may be better. The recipe here is more for experienced bakers. You might want to search: Artisan sourdough small hand mix from start to finish for a recipe that is less hydration. Hope this helps.
If it's any consolation my local birds are really enjoying my weekly fails, although I do have to soak it in water for them 😂
Gluten Tag! Never did i think i could make my own bread, let alone bread that makes my family and friends sing my praise! Its all thanks to you!
And your bread joke is solid too!
The best, most compehensive, step- by step tutorial for beginners. You do not take corners and show ever step. Tanks so much for taking the time for making such videos. Please continue this good work.
Goodness!! 40 seconds in and I've already learned a very important point: too sour of a sour dough affects the structure of the loaf. I've got incredibly tangy loaves & they've looked great up until they come out from the oven!
Ein Video zu reinem Vollkornbrot mit Sauerteig wäre toll
As a beginner sourdough baker I've watched many videos, and this was far the most informational and detailed explanation. Thank you for sharing your wisdom! Now I need to go out and find the next step where to go from here :)
Moin Kati. Thanks for the nice words. Figured this could be a good video with some more info about the whole process: ruclips.net/video/0kFYyj3WKpE/видео.html. Feel free to reach out with more questions.
Ohh okay I’ll try doing a little jig and sing 🎶 my wild Irish 🌹
I agree with Karl above, you explained the bakers math, autolyse and lamination better than any of the videos or members of the Facebook groups I belong to. Thank you for being a teacher as well as a baker.
Does it matter what type of flour I use in my starter? I have been using rye and wheat flour. Could that make my starter too sour? Should I be using only white flour? By the way, great video! The technique for shaping the dough using the bench scraper was especially helpful. Thank you!
@@annebrosnan6384 The real sourdough experts suggest to use whole wheat and rye in the starter. I think the sourness depends on the length of the fermentation. The longer you ferment the dough (not the starter), the more sour your bread will be. I'm not an expert, so take it with a grain of salt 😉
Your content is amazing. So much detail and advice. There's really no other channel like it
Gluten tag!! Love these videos you’re such a happy guy and really enthusiastic so it’s lovely to watch but also very helpful and covers all the principles excellently!! Thank you so much 😁
An excellent tutorial on kneading and dough handling well done, great video!
Great explanation and demo. Thank you!
I have not had any successful oven springs yet, so I'm very glad you put this video together.
Moin Sippi. Thank you very much. That really means a lot. Happy baking and please feel free to reach out with more questions.
Made some amazing bread on my first try! I was expecting a failure, but it was really great. Excellent oven spring and amazing open crumb. Thanks for the great videos!
Thank you I love this tutorial showing how the dough should look at each stage
Loved it very much! Thank you, I can already see the difference in my dough. I cannot wait to see the finished loaf.
Moin and Gluten TagYunJi Choi, Thanks. Hope it turned out very well. Feel free to reach out with more questions! Happy baking.
Honestly even that very first trick alone was worth the watch! I was always going straight in and trying to add strength to my dough immediately after mixing, waiting even half an hour makes a night and day difference!
Your videos are SO thorough and helpful. Thank you so much for making such great content ! I'm sitting here while I have a nice Sourdough baking in the oven :))
Moin Síofra Collins, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
Thanks for the great instructional videos! Your tips have really helped me take my sourdough baking to the next level. :)
Thanks for the video! Would have loved to see the bake process. Will go through your videos and hope for other sourdough content
Thank you for your videos! I have been following the Ken Forkish method with pretty good results, but found the folding method difficult until this video. I find your method has one big difference that made the whole process easier - you divide your dough in half before the folding process. It made folding much more manageable and for that I thank you so much. I ended up with two beautiful loaves with ears 🥰
A superb tutorial. It'd have been really good to know how to fix things when things do not work as expected at certain points, without discarding the dough, or whether fixing it is at all possible at that certain point.
Thanks for the tips. I had my best oven spring ever since I started my sour dough journey 3 years ago.
Very insighful and helpful. I've seen dozens sourdough video but still learn a lot from this, like the tips for a sour-sourdough. Thank you! ✨
Thank you for making and sharing this excellent video. I learned so many new techniques! Thanks again!!
You are most welcome God. Thank you for the nice words.
Excellent video! You are very engaging and entertaining and present much information without being boring.
TYVM!
Thanks for the nice words!
The most amazing moment of the video is Alexa actually setting a timer on the first attempt. Wow. Mind blown.
Love your channel! Fun but with lots of info! Keep it up! 👍
I had trouble getting good oven spring, and then I followed these steps. The result is astonishing, the best looking bread I have ever done. Thank you so much !
Moin and Gluten Tag katimaboy, you are most welcome! Feel free to reach out with more questions! Happy baking.
Thank you so much for sharing. I've watched so many sourdough videos but you're the only one who's really explained causes of unmanagably sticky dough and ways to fix it. Just what i needed. Fantastic!
You are most welcome 🙏🏻
Thank you for sharing your knowledge on improving strength of sourdough bread dough. 😊
Your description is truly clear and I really like it because you point out so many important points of making sourdough ❤ thank you so much 🙏🏻🙏🏻🌺🌺💗💗
Great tutorial! Thank you, I am a beginning sour dough baker and I need all the instruction I can get....you are a good teacher and your English is terrific...thank you again.
Moin Flying. Awesome. Thank you very much. That really means a lot! Feel free to reach out with questions any time!
Very very patient and a super good teacher.
Thank you so much. I've come to understand the sourdough baking process so much better with your tips and all of the information you share in your videos. No more flat bread for me now, though I still have to improve my scoring...but it´s getting there. ¡Saludos desde México!
Very informative! Thanks for posting!
So much about this is brilliant, but the tiny 'doubling' sample is genius beyond anything else I've seen!
You're a very good teacher.... Thank you for your efforts here, I'm learning a lot!
Awesome. Glad you are enjoying the videos. That really means a lot. Cheers.
I love this channel! This video is so helpful and typical of the others. Not only really comprehensive and practical, but presented in an engaging and approachable way by a fellow amateur who’s gone through the same roller coaster many of us have. Thank you!
Moin and Gluten Tag Richard Bradshaw, you are most welcome! Feel free to reach out with more questions! Happy baking.
So helpful! Always looking to up my sourdough game
Thank you very much. Your RUclips channel and your blog is a newfound
treasure for me. So much information that I've been looking for.
Thank you so much for this very well thought out, helpful video. I’m only about 3 weeks into my sourdough learning process and so far, every boule I’ve cut into has been dense and gummy. Your video helped me to see some things I may need to do differently such as mix the starter into an autolysed dough instead of mixing my starter into water and then adding the flour. And now you have me questioning my water ratio and the acidity of my starter. I’m going to tweak a few things and get the next one in the oven! Thanks again!
There is nothing wrong to mix the starter with water, I've been doing this for years!
I've scoured near and far for better spring in my Sourdoughs. This is the preeminent video for that. Thank you this.
Moin Fis. You are most welcome. Happy baking!
A very thorough instruction.thank you
Beautiful!
This is hands down the best lamination technique I’ve seen on YT. Thanks for the tutorial, I tried it and was ‘so satisfying’ as you like to say.
Moin Karen Lee, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
I love that you show how you work without using tools. Gives me a better understanding of working with dough. I really enjoyed your pizza video by the way
Moin Ratmaster4000, thanks a lot for the nice words. Agreed, I am trying to use as few tools as possible. This makes it easy for everyone to follow the steps. Some suggest to use lots of different tools, but in the end it's technique that matters.
I really like your demonstrations. Thank you.
You really are a most excellent teacher. Thank you.
Hi! I’m new to your channel and have already learned so much about handling sourdough. I’ve made a lot of yeast breads and I hadn’t recognized how differently I was supposed to handle a sourdough! My next loaf will be so much better! I look forward to watching more of your content! Do you ever add Vital Wheat Gluten to your dough? I have one recipe that recommends it. I thought maybe because it was part whole wheat flour.
Love this, learned so much. Finally understand what autolyse is and why it's so important. Also got to practice my German (Alexa timer for 6 hours -- I understood!!). And you are a very sporty and skilled guy. Thank you!
melissa johnson hahha. Thank you very much. Cheers 🎉
best guide, will use it the next time i'm doing dough!
Excellent! Thank you!!!
The moment with sunglasses really shows how much his dough means to him.
I've watched many RUclips channels about sourdough and yours is the best and so well-explained! After watching a several of your videos, I finally found out what's gone wrong with bread (too sour starter, too high hydration for the flour I use and over fermented during bulk fermentation). I referred to your other video about hydration, did a few experiments and came up with my own formula. I then applied the tips you've shown in this video and I'm so pleased with the result - I have a stronger bread with nice 'ear' and beautiful crumb! :) Thank you!
Moin Amanda T, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
I learned a lot ,Thank you for your time.
Definitely learned something new. Totally makes sense on the large stretch.
I appreciate your many useful tips and charming manner. This week I made my first totally successful sourdough loaf in a Dutch oven after watching one of your videos. Bench kneading helped, but I think the winning tip was to place the chilled dough in the freezer for 30 minutes to facilitate scoring. Game changer!
Moin Judith. Awesome. Thanks for the nice words. That truly means a lot. Glad you made an amazing bread, it is so satisfying! Happy baking!
I know it can be scary or intimidating putting shows on RUclips, especially since so many others have coverade the topic. But you bring so much more, including the science and technique! Instant subscriber!!! Not only do I love sour dough, but I love your approach!
Moin Chris. Sank you very much! Feel free to reach out with questions at any time!
Thank you so much. This is the most perfect video of making sourdough bread.
When baking, I've watched this video oh so many times for reference already. Thank you so much for the pointers! You're awesome! There's just one thing: For a little while now, I have switched to use the dough hook attachment on a hand mixer to mix both the autolysis and the bulk. I have the feeling that using a handmixer develops the gluten a lot during mixing already. You professionals always tell us amateurs to use our hands for mixing, though. Sometimes even, that using a mixer might damage the gluten network, so I'm confused. Maybe you want to take a look at it? Thanks again and greetings from Bavaria!
It would be great to see the finished loaf as well as the crumb. I know this was more about strength but seeing the final product really helps
Moin. Lesson learned, sorry. I will include it next time. It is very similar but somewhat more open than the one I baked in this recipe: ruclips.net/video/U9_GVHuI1Ro/видео.html. Happy baking!
I agree.Not sure what "final look" you were going for. I would love to see it as you are putting it in the oven (What was the final shape, did you do any "last touches", what container was used) When did you add the cuts(What pattern is best), and to see what it looked like coming out
I’m alway tempted to buy a stand mixer but I really want to learn how to make a great dough without a machine.
This is a masterclass, thanks for posting
Thanks Keri ❤️
Do it without. I’ve been wanting to buy one but only because I sometimes do pop up of 30-60pizzas
Great job! Thank you very much for your detailed instructions and advices. I am very grateful for such a helpful video 👍
Moin Zita. You are most welcome. Glad you enjoyed the instructions. Feel free to reach out at any time with questions. Happy baking!
Extremely helpful! Thank you for all these amazing tutorials
Moin Greg. Thanks for the comment. That really means a lot! Happy baking.
This is so helpful - thank you. I've been making sourdough for around six weeks now with varying degrees of success, so I'm looking forward to trying your techniques on my next bake. 😊
Awesome. Glad you found this tutorial useful. Feel free to reach out in case you have more questions. Happy baking.
I am on gluten free diet I appreciate if you show me and teach from start to make the starter
Thanks
I can say that the suggestion to put a small part of the dough into a small container has saved me mistakes in bulk fermentation. Thank you!
Moin Cindy. Awesome, glad you enjoyed the tip. Just to be save, you can stop bulking at 50-75% size increase. Sometimes doubling is a little too much depending on your flour's properties.
Your English is perfect
Thank you
Patricia
Excellent! Thank you 🙏
Thank you and hearing your speaking German once in a while lets me hear what my Dad sounded like, I miss him and both of yours languange. Wish I had learned from him. Danka --sorry if spelling is incorrect
Hey Sharon. Haha awesome. Yes that's almost correct. It would be "Danke"
Such a good idea about testing hydration! I've been so sucked into trying to get "high hydration" for the sake of just having that number high (because somehow that makes me feel special). But maybe I should be letting the flour/blend dictate what I'm doing.
100% - this is so very much true. I have been there too. I recently made a video on testing the water content you can use for your flour: ruclips.net/video/BnvhhxQZQ14/видео.html. Just take some of your flour, prepare different bowls and mix with different levels of water. Test at which level you can get a window pane, and where it breaks. Much better than just following a % value you find on the internet. For beginners I always recommend to go lower. Your dough is way less sticky. You can focus on practicing the technique and become better.
German here. I will definitely do the testing soon. I have had decent results but my doughs tend to ferment faster than recipes suggest. Since you might have experience with flours here what do you suggest to use best. I have 550 wheat flour (Bio), Wholewheat Flour as well as Bread flour (no type on the bag). Do you have any experiences with those concerning the hydration levels? Thanks a lot.
@@the_bread_code great! Thanks.
kaeseatom @
Are you using 100% whole wheat flour?
Thank you!!! Super tips!!!
I followed these suggestions/techniques on my last bake. Although my bread had been succesful in the past, this put it over the top! Thank you. Great video.
I just had a 2nd sourdough failure..... feeling kinda discouraged and stumbled on your video. Thank you for your kind words of encouragement, I am sure a lot of newbies like me will feel brave to venture into the bread world again. Thank you for this very informative video.
Thank you very much for the nice words!
I've failed at least 6 or 8 times now for just a broad. I've used starter to Levin bisquets and buns successfully.. But I'm gunna try again now that I've found your channel.
@@erincarr9411 You will make it dude! For me it was the wrong hydration I used for my flour and that my starter was to acidic. Now I am baking amazing breads and I started 8 months ago, baking once a month at the start...
Don't get discouraged. I had a lot of failures before I understood through trial and error what I am doing wrong. And it was always my own avoidable fault.
You learn to bake sourdough consistently you will be happier for the rest of your life.
Wow, you feel discouraged by not able to make a bread. Life is going to give you some amazing surprises. 😂
Another great video and I appreciate that you spend so much time reading and replying to comments too! Salut to you🙇🏻♀️ quick question, when will you add your inclusions in sourdough? Lamination phase? Hope to see you do more German style bread too 🥰🥰
Moin Gloria.You are most welcome. Your words mean a lot. Thank you! I always add the sourdough after the Autolysis stage. So I mix flour and water, let it sit for at least 30 minutes, then add salt and sourdough. Happy baking!
Hi, I'm really enjoiyng your videos, thanks for posting them! I've been trying all the tips & starting to get some really good results! It's very satisfying! Cheers!
Glad to hear Dan - that's awesome. That means a lot. Feel free to reach out with more questions :-). Happy baking!
I don't usually do this, but was very satisfying to watch. I watched the entire video, thanks.
Thank you! I was just about to give up-everything I tried previously still resulted in weak flat loaves. I tried your method and both of my loaves turned out just like your picture! I used your oven temp trick as well and they had perfect oven spring and perfect ears.
And I love your sense of humour and the name of your starter -Bread Pitt 🤣🤣🤣🤣
After 5 months of nerdy baking/research of sourdough, i find your tips best of all of youtube.
Thank you
Moin Gorazd. Thanks a bunch, that truly means a lot! Happy baking.
Oh wow such amazing advice, not to blindly follow hydration, but to work with your own flour and understand it. This is next-level bread philosophy, you are clearly operating on a higher plane of bread knowledge, but this was just what I needed to hear to overcome my present issues. Thank you!
This video is pure gold. You have enough material for a masterclass. Thank you for the great tips. L'amour de Montréal
I greatly enjoyed this video. I'm already having reliable results using KA Organic Bread Flour and fresh, locally milled Rouge de Bordeaux whole wheat flour (at 15% protein.) I'm using the coil fold (or "stretch-and-fold," if you prefer) method, but slightly different sequence of lift (which is doing a "stretch") and folds. Yet, there's always more to learn, and I love the way you handle the dough so gently. I'll try dividing the dough earlier to see if cutting the dough later has any noticeable effect on weakening the structure.
Once I got adequately educated about the basics, I found that -- just as you demonstrate -- you develop a "feel" for how things are progressing through the steps, and you can make adjustments as you go. One thing I think can really help "beginners" (like me) is a long Autolyse. I mix the Levain and then immediately make the Autolyse. In about 3 or 4 hours, the Levain has doubled and I mix it and dissolved salt into the Autolyse. From the very beginning, with the flours I'm using and the extended Autolyse, I have pretty robust gluten.
Moin Paul. Awesome. Thanks for the comment. It's great to know that you figured out what works best for your flour. Yes - every flour is unique. You have to practice with the flours you have at hand. It's a good learning. Once you know it you will bake better bread!
Hi, thanks for this excellent tutorial ! I've been baking since May with my rye starter thanks to virus and workingfromhome! Only today I managed to have that ears and oven spring by this amazing video. I might have missed, after autolyse, whilst doing the bench kneading do you wet the bench or not? Thanks again! ✌🏼
Moin Nigar. No need to wet the bench. You want it to be dry so that the dough sticks to it. That way you can fold it over more. Happy baking.
Looking for simpler recipes, I’ve found simpler less handling that turned out wonderfully well. But your video gave me more understanding. Thank you!
very detailed, thank you
I have attempted 3-4 times and failed. I had SUCCESS this morning after the overnight in the fridge - wow oven spring! Thank you for making this fun! Your video was great! Hugs from Michigan!
Moin Dhurat. Awesome. That really means a lot. Glad I was able to help. Seeing a dough spring in the oven is so satisfying. Especially after all that invested work.
I've found that too...an overnight in the fridge gives incredible oven spring!
Oh wow, someone actually tells me what to do with my too sticky dough, I can oil a loaf tin and then bake it. Normally I would go on and on, trying to get strength into my dough, but now I know it will never happen. Great tip of taking a piece of your dough and putting it into a ramekin and watching for proving/doubling in size visually, rather than guessing by using time. Thank you for teaching me about correct water/flour hydration and I’m going to try your way of testing my flour with the different water ratios. I’ve learned so much from watching 3 of your videos. You rock!😉👍🏻🤗
Moin Linet. Awesome. You are most welcome and thanks for the nice words. Truly means a lot! Happy baking.
Thanks for taking time to edit and have actual captions for the Deaf, helps make video easier to follow.
Great content, many thanks!
The kneading-like technique you use that you said didn’t have a name is called “stretch and fold” by many.
Moin Johnny, yes, I would say this belongs to the same category, but just has a different name. Stretch and folds are typically not as gentle. Some people tear the dough. This coil fold is really making sure to touch the dough with very gentle hands.
Hi!
I can’t thank you enough for the time you take making these fascinating videos.
Do you have any tricks to get the dough out of the pot (when you cannot just flip it upside down) ?
Everything was going perfect, including the coil folds, but the dough got completely torn apart when I tried to get it out ;-( So sad ...
I got the feeling that I waited too long between the last fold, and the shaping ; so the dough had lost all its strength, and it was impossible to get it out.
Do you think that it is important to do the last fold shortly before shaping ?
Thanks a lot, and please continue posting those videos !
(I apologize if the question has already been asked, I didn’t find it in the numerous comments I read)
Moin TheSdubray. Oh noes, damn! I feel what happened is that you ran into overfermentation. You fermented your dough for too long and then the acidity broke down the gluten network. This can easily happen. Try feeding your starter a ratio of 1:5:5 and then maybe even try to finish bulk fermentation a little earlier (50-75% size increase). Feel free to send more questions.
Indeed, I had several signs of overfermentation, but didn’t believe it because the dough hadn’t doubled (thanks to your genius probe trick !)
I never dared to try a 1:5:5 ratio because I once read that on the long term the starter would die if you did not respect 1:1 flour ratio.
I will definitively follow your advice !
At least I discovered cool folds, which are indeed incredibly satisfying ...
Thanks again, I can’t wait for my next try !
Hi, just wanted to give you some news, and eventually some help to people who had the same problems.
It appears that my main problem was not only over fermentation, but also too much water for my flour, and the use of rye flour, which causes the dough to be too sticky for my capacities.
I started again from the beginning, with a plain and easy white flour, followed your tricks, and ... I am so so so moved, because for the very first time I got a real beautiful oven spring, just as I was dreaming of.
These months of work are paying off, and once again thank you so much for your help !
Great tips, love how well you explain everything, thanks 🙂
Moin and Gluten Tag Tre A Tavola, you are most welcome! Feel free to reach out with more questions! Happy baking.
Vielen Dank für das tolle Video:)
I only have been baking for about 3 months and I feel my doughs don't have a nice gluten structure like yours do even though they are consistently getting better each time.
I will follow your steps next weekend bake!
Awesome! Try changing only one parameter each time. That way you will learn from each loaf. Happy baking and feel free to reach out with more questions!
Good day, thanks for sharing this. I am trying to master cinnamon rolls. Do you have a video for this?
Hey Edwana, thanks for the comment. With sourdough? I have made them before, but don't have a video on it.
@@the_bread_code oh my lord, please do a cinnamon roll video. That would be great! Never tried sourdough rolls though.
awesome videos and clear detailed instructions for bread baking....Danke
Thanks for this video. Seriously helps👍
Sorry, are you saying 15 minutes or 50 minutes rest? This is a great video. Thank you.
I'm pretty sure 50 minutes.
50 minutes is such an odd number of minutes. I think he meant 15 minutes, but Ive made a lot of bread and it's not critical. As long as the dough rests a bit. I knead for half an hour then leave it ferment overnight to improve the yeasty flavor.
Same question.. i guess its 15
Sorry for my Denglisch haha. It is 15 minutes. So between kneading and then bench kneading, 15 minutes. Afterwards 15 minutes until lamination. You want to not wait too long so that dough structure can build. At the same time you want to wait a little to allow your gluten to relax.
15 it is, sorry.
Thanks so much. This worked so much.
Thanks so much for the terrific videos! A great help as I continue to try to up my sourdough game :-)
Moin Mara Kenger, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.