Trevor dear, you are so amazing with what you do best. Baked my first loaf tonight using your videos and instructions. You are so inspiring. Thank you so so much. Btw, the house is smelling so good right now. As soon as I get it out of the oven, I will be patient and wait for my bread to completely cool down. And break bread with the family. Lol Again, thank you. You are AWESOME!!!
waooooo!!! Trevor, thanks for such a recipe. I tried it several times with moderated success. Finally, today (based in your video and work) I baked the best bread of my life. thanks!!
I bought the second tartine bread book and I tried a couple of recipes out of it with no luck. My attempts were miserable. I was ready to give up on sourdough and wet doughs for good. I saw your video and thought, "okay... I'll try one more time." I followed your video to the letter and my bread turned out fantastic! It wasn't quite as beautiful as yours but it's the best bread I've ever made. Thank you so much!!
That's awesome! I'm glad you saw some success with my recipe! The thing with wet dough is that it's really not well-suited to beginning bakers. It's extremely difficult to handle, and loaves tend to end up flat if you're unable to develop enough surface tension during shaping. Unfortunately, no one ever really makes clear just how difficult wet dough can be. So new bakers get frustrated and wonder why they just don't get it. The problem doesn't lie with the baker, it lies with the expectations that were set from the literature. Much angst would be saved if every bread book simply stated right from the outset that new bakers should work with stiff dough in order to develop their handling skills. As their skills progress, then they can slowly increase the hydration of their dough to suit.
I got flatter results than expected but not because of the handling. I’ve done high-hydration’s before. The dough in this case was not nearly as dry as yours in the video as I did the stretch and fold and when it came to pre-shaping. It was still so wet that it stuck to the counter. I put down a little flour but that didn’t help. It was even still a bit wet inside after baking even though the crust was very dark.
@@charleswbasden6037 In hot summer days I had the same problem too. But when winter came, higher hydration doughs seemed like lower hydration ones and problem was fixed!
I have the exact same bowl. And I din mix my bread the exact same way. Never seen your vedio before and I am glad I did. Just to know I am doing it right.
Thanking you so very much dear Tipperman for answering and explaining how you made your wonderful loaf. I thought it looked amazing,loved how you done the ear too on the top.I shall try my best to make one like that too. I too thanks to Trevor learned a lot on his wonderful videos,and so very helpful to help and guide us step by step. i am feeding my starter twice a day now thanks to Trevor. I keep mine small as although I would love to bake everyday,my husband and I can only eat so much daily as I have the freezer bursting with bread but would love to bake everyday :-) I was a little lost when you say that you feed your starter three times a day this I understood but can you say if this is what you make your levain with too,I'm a little lost when you speak about your levains are these the same as your starter. Once more thanking you.
Love your videos, and even though i'm a novice, all of your constant "if you don't know how to ____ then you shouldn't attempt to make this bread" just inspires me to rise to the challenge (don't tell me what I shouldn't be attempting to do, doesn't work when it comes from my wife...won't work coming from a guy on youtube). Cheers!
Hello. Is it possible to know what you sprinkled in the pan ??? Before you put the bread dough ??? And why don't I get such beautiful holes ??? And the bread does swell and nicely comes out of the oven I would love to get an answer from you. Thank you
whats the danger if i develop gluten a little too much before autolyse? now im in the bulk, just wish i didnt ruin it from the start. Ive tried tartine book recipe 7 times now with only flat pancakes results, and after reading and watching you work i wonder if i lacked gluten development in my technique. Your work is inspiring, and if i fail again, ill give your technique another try, then with less development pre autolyse. btw im using tartine recipe, with your technique. ill give reply! thanks for sharing your knowledge with us!
I've watched several of your videos now and I find you have the most beautiful looking bread! Seriously! One question: in many books and videos, people warn about direct contact between the salt and starter because salt can kill the starter. Is this a myth? Love the mixing method, btw... thank you!
Thanks Jeffery! Salt does kill starter, but in practice this isn't a problem. Simply letting the two mingle together for a brief moment causes no noticeable effects. If you were to thoroughly mix the salt and starter together, then let it sit for awhile, then perhaps it would begin to damage the starter. But in my 15 years of experience, I've never seen it do any harm to let them come into contact for a brief moment before mixing. So it's not really so much of a myth as it is just an overblown concern.
Hi Trevor! Thanks for the response! Are there any other options for baking without cast iron pans/dutch ovens? Is it possible to just bake it on a baking stone? In my last move, my dutch oven was either lost or stolen. :(
You can definitely bake on a baking stone. So long as you have a good method for steaming your oven then using a baking stone is perfectly fine. The nice thing about the dutch oven is that it simplifies the process by removing the need for steam -- which can be difficult in home oven's since they're usually designed to vent, not retain steam. But if you've got your steaming down, then using a baking stone can produce fantastic results. Good luck!
That looks like a killer recipe!! Partly whole grain, not too much rye, sourdough, big pores in the crumb - just the one I've been looking for! But I still wonder: How large are your mixing bowls, esp. the big one? Diameter-wise?
Hey Trevor - there are lots of comments and I promise I tried to search to avoid redundancy. But it's a great video, so we're all wondering different things. My question: is that dutch oven pre-heated? I think I can hear a little sizzle when the loaf goes in, but I can't quite tell. The scorch marks on the bench make me think it's been preheated, and everything I've read supports it. I'm just having a real challenge with oven spring and wondering what else to try if I'm going to eventually make a loaf like yours.
Trevor, thanks a lot for the very helpful video! One question I have is that it looks like you are using just straight starter to mix into the dough, instead of first preparing a "leaven" the night before (as I've read in other tutorials). Is this the case, or are you somehow altering/preparing your original starter before incorporating it into the dough? Thanks!
Chris Reed I asked someone this same question, and according him, if the starter has been active and fed often, no need for overnight leavening. One can simply use it out of the starter jar. Good question, I have always wanted to know the difference myself.
I’ve weighed out the ingredients exactly and my dough feels stiffer and not as loose after the 2 hr autolyse phase. I swear I didn’t overmix the initial flours and water. Any hints?
Great job. I’ve never used Spelt Flour. I need to add it to my grocery list. I don’t know about anyone else but I always have two smiles on my face when baking sourdough bread. One is always the suspense of not knowing just how the rise / oven spring looks like when removing the cover after the first bake. The second smile is to actually see the final product. Happy Baking to all.
Tried it three times. Used exact ingredients but the dough is always too wet. It always sticks to the bowl no matter how much kneading I do. Any suggestions?
Awesome video. I've tried to make this 3 times now, and each time it doesn't turn out right. It ends up flat and hard. When I'm making the bread, the dough is definitely looser than yours in the video. The gluten seems to be developing, based on the "light test." After folding and loose shaping, it just spreads across my counter during the bench rest. I'm using all bread flour (i.e., no spelt or rye, but 354 g bread flour), but other than that following the recipe exactly. Any idea why my dough is so wet/loose?
It sounds to me like you've got a couple different problems going on here. 1) Your dough is wetter than mine. Whole grain flour absorbs much more water than white flour does. Since you've replaced the whole grain with bread flour it won't be able to hold as much water. In order to achieve a dough of similar consistency to mine you will need to reduce the hydration by quite a bit. 2) Your dough is possibly underproofed. It's hard to say for sure, since the symptoms you describe also apply to overly hydrated dough that isn't shaped with enough tension. But I'm guessing it might be underproofed as well. Does the dough rise very much during the bulk proof? It should rise at a minimum of 30% in volume, though 50% would be better. If your dough doesn't rise much during the bulk then you probably have an insufficiently active starter (or the dough is too cold).
Video suggestion. What about an 80% whole grain loaf with a moderately open crumb? Maybe 85% hydration? 20% rye, 50% high extraction whole wheat, 10% spelt or buckwheat?
I know I'm a few years late to this video, but this is a great video and I had great results, so thank you! Question - after the preshape, my dough sticks to the bench and I can't lift it off as cleanly as you to flip for shaping. I can't seem to see you use flour, so what is the trick? Is it the wooden bench or a little water or flour before resting after pre-shape?
Hi.. I've tried your method several times. In most cases, after the dough has proofed in a linen lined basket, I turn it into the cast iron pan and it sticks to the linen liner. the bread itself has turned out fine but I'm left scrubbing the linen to get the dough out. Any thoughts on what might be doing that is causing this? Thank you.
Hi Kimberly, it's hard for me to say exactly what might be causing the problem without being there in person to witness it for myself. Some possibilities to consider: 1) The dusting flour. Are you dusting the linen with rice flour? If you're using regular flour then it won't be as effective. Nothing prevents sticking like rice flour. If you are using rice flour, then perhaps you just need to give it a heavier dusting. This goes double if you live in a hot and humid climate. 2) The linen. Is it actual flax linen? Flax linen is ideal. You can also use a fine cotton tea towel like I do, but linen is better. If you're using anything like terrycloth or that has a very course weave then that will increase sticking. 3) The shaping. If you don't develop enough tension during shaping then the dough will just sort of "seep" into the pores of the linen and increase the likelihood of sticking. If you have trouble shaping this dough because it's too wet, then it's better to reduce the hydration to a more manageable level. That will also reduce sticking. 4) The proof. If your dough overproofs in the basket then it will be more likely to stick as well. All proofing times in this video are just the ones that worked for me on this day with this dough. It's up to every individual baker to adjust as necessary. 5) Proteolysis. If you find that your dough starts off fine, but then seems to tear and shred as it proofs then you might be suffering from proteolysis. Proteolysis is the breakdown of gluten due to overactive enzymes and/or long exposure to acid. Basically the dough begins to dissolve. Towards the end of the process, the dough resembles something more akin to runny glue than dough. If your dough is turning proteolytic as it proofs then nothing will prevent it from sticking to the linen. If you have proteolytic dough, that usually results from a proteolytic starter. You will need to adjust your feeding routine in order to remove the acid load and bring it back to health. That's really about all I can come with at the moment. I hope it helps.
That’s what I think too - I can usually do 30 minutes at 250C (482F) covered in a Dutch oven, and then only need about 5-10 minutes uncovered to finish browning.
Trevor, Love your videos man! Ive been studying these religiously for the past month or so. I finally have all of the right tools to make it happen and Im getting ready to throw my dough into my new cast iron dutch oven. Hopefully I'll finally get that oven spring and maybe some crispy ears! A couple questions. How long, roughly, does it take for the starter to become potent or strong enough to really give a lot of good rise? And That beautiful wood bench that you're using.. what kind of wood is that and how is it treated?
Thanks Tony! It usually takes around a couple weeks or so to get a starter active enough to give a decent rise (that's if everything goes smoothly), but in my experience most starters continue to gain strength (and flavor) over the first few months or so (especially if kept at room temp with twice a day feedings). Some starters can continue to change in character for up to 6 months before finally settling in. For that reason, when creating new starters I never refrigerate for at least 3 months. And if it's still changing then I wait even longer. As for the bench, the wood is maple and it was treated with a food grade polyurethane finish (that's now starting to wear a bit -- I'll probably refinish it in the future). I got the bench from the Webstaurant store . . . www.webstaurantstore.com/eagle-group-mt2448b-wood-top-work-table-with-galvanized-base-and-undershelf-24-x-48/575MT2448B.html You can get them there in many different sizes and options. And you can often find them at bakery/restaurant auctions for much cheaper.
Do you have a video on how you made and maintain your all white flour starter? I have a very active rye starter that I keep at 100% hydration, but I feel that using rye starter instead of white alters my recipes a bit too much, I have tried converting my rye into a white and ww starter but would love to make one from scratch.
There's no need to create a brand new white starter if you already have an active rye one. Just convert or split off the rye to white flour. After a few refreshments it should be fully white. That said, if you're just looking to experiment then go for it.
I went ahead and split of some of my rye starter to make 360 grams of white starter. The so called rule of 15, I fed 24 grams of rye starter 24 grams of white flour and water. Then 4 hours later I fed 48 grams of white flour and water. In 4 hours again I fed it 96 grams white flour and water. Is this how you would go about creating a white starter from rye starter, or do you have a different system? I kept 50 grams of the 360 grams starter and fed it 50 grams white flour and water, and I am going to keep feeding it so I don't have to worry about converting anything again, I now have 100% hydration white starter right?
Wow muy bueno, yo con esa porcentaje de levain en 3 a 4 horas de bulk fermentation lo tengo listo para el pre-shape, en 7 horas se me sobreprobaria. A que temperatura mantienes la fermentacion a granel? la mia ronda alrededor de 27 c°, por cierto muchas gracias por el contenido!!!
Trevor, I saw two pans on the bottom rack in the oven. Are those to defuse the heat or do you have water in them? Thanks for the videos. I'd like to see more. Keep up the great work!
Thanks Seth! I've got plenty more videos in store -- I just tend to be a bit slow at this stuff sometimes. And you've got a sharp eye. I use two sheet pans, inverted and placed on top of each other in order to form a pocket of air underneath the combo cooker as it bakes. That insulation helps to prevent the cast iron from getting too hot and scorching the bottom crust. I only need them when I bake above 450F-475F. Since this bad boy starts the bake at 500F I include the sheet pans for protection. Cheers!
I've made this and another of your bread several times now (delicious) and my dough always sticks to the bowl when folding. I'm using the best of the best ingredients and following directions to a T. What am I missing? EDITED: I just went through the comments and I think my question was answered in other posts! I need to develop the dough more. I'll see how today's loaf does! Thank you for the wonderful videos!
Hey Trevor, thanks for your great videos, they helped me up my bread game quite a bit. I used to bake in a borrowed dutch oven, now I got my own, brand new one. Which made me wonder: Did you season yours in the beginning? Or is it not necessary for bread baking? Your answer would be much appreciated. Thanks!
Hey Stephanie, I've always been content to just use the cast iron as is (assuming it comes pre-seasoned, as most do). The pre-seasoning usually isn't that great, and if I were to use it more for cooking then I would re-season it at the time of purchase. But for baking, pre-seasoned has always been good enough for me. That said, eventually you will have to re-season your cast iron. I've had my combo cooker for a couple years now and I've had to re-season it a couple times already. Now, I bake pretty frequently so your mileage may vary. But giving it a good seasoning after you purchase it may prolong it's useful life before you need to re-season. It's not necessary, but certainly worth considering.
Wow what a beautiful bread with amazing crumb. I have recently started baking. My bread has good oven spring with open crumb. One question I need your help is - why the bread I bake is gummy and slightly wet in the center of the loaf? I cut the bread about 2 hrs. after, when it is cold. The bread knife has wet dough sticky film. How I can fix gummy or wetness so that the bread knife does not get sticky. I will appreciate if you can help me to guide me. Thanks
Hello, Trevor. How are you? I wanted to ask you why when I make this kind of bread, in the oven, the bread grows to the sides and not up. In my case, it ends up looking almost like a tortilla. Can you help me with this? please? Thank you!
Hello. Wonderful bread. Very nice. Sorry for my english but i am french. So where i can buy the iron for the bread, in france it is impossible to find this iron. Thank you very much. Jean
If i follow your recipe with same amount of water the dough is very runny so i've thrown it into bin straight from basket cause it sticked to it so i made it now 70% hydration but it looks like your basket is little bit smaller then mine so next time i have to make changes in flour ratio as well probably aiming for 1 kg loaf
Hi Trevor, your bread just look so amazing. But I watch your videos and also your blog, I still cannot find how to make the starter. Could you help me please ? Thanks a lots !!!
Hi Lan, I haven't written anything on how to make a starter because there is already so much information out there, and almost every method will work just fine. Every time I make a new starter I try something different. But here's a great tutorial that might help get you started . . . www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/ I hope that helps. Good luck!
Thank you so much for replying my comment. Thanks for your link, I just found out one more awesome website about bread. Thank you very much Trevor !!! Appreciate !!!
For this loaf, yes, I put it in the refrigerator after shaping. Most of the time, I prefer to proof at room temperature. But for this particular loaf, I like the flavor that develops when it's in the fridge. But that doesn't mean that you have to do the same. In fact, I often bake this loaf without refrigerating. Whatever you prefer. Refrigeration makes it a bit more sour -- so if you like it less sour then there's no need to refrigerate.
I vary my method based on the conditions and needs of the dough in hand. So I do both. Sometimes I bake it straight from the fridge, other times I let it sit on the counter to warm up and finish proofing for a few hours. It just depends. If I recall, this particular loaf was set out to warm back up for a little while before I baked it. But not too long, I don't think. Maybe an hour or so. Feel free to use either method as you see fit.
Hi Trevor, I tried this recipe. The result was not bad for the first time but there is always an issue I am facing which makes me unsure about what I am doing. When I transfer the final dough from bannetton to the warm stone to bake it, it loses its shape and nearly flattens on the stone. It comes up a little bit after 10 minutes staying in the oven but generally it makes it difficult to work with the dough. Is the water / flour ration that makes it so? hope to hear from you soon. :-)
Try to: (i) check if you are using a good technique for shaping. It's vital; (ii) check if the flour you're using can handle this hydration rate (85%); (iii) reduce the hydration AND train yourself on the good techniques for shaping.
If I remember correctly, you have an open crumb 65% hydration video. I tried that and my dough got more and more slack after the overnight autolyse and by the start of shaping it was so extensible it refused to shape. RIP table.
I had a quick question about the stitching technique. I have a problem of the dough not sticking to the other side when I'm attempting to stitch (am I not pushing hard enough, am I pulling too far away?) or the stitch often comes apart. Do you have any suggestions? Thank you so much!
Hi Trevor! I tried to put a comment on your blog but somehow it wasnt' posted. anyway I'm a big fan of you. I had no problem baking your other recipes but this one... the thing is my oven heats up to only 482f(250c). What should I do to bring it up to 500f? I have a piece of baking steel but last time I put it right underneath the combo cooker it burnt the bottom of the loaf. What I am thinking is putting the steel on the very botttom rack and put the combo cooker on the mid rack. or should I place the steel above the combo cooker? any other idea please? or should I just give up on this recipe..... Thank you always and all the best from S. Korea!
Hi Trevor! I know this is a bit older of a video, unsure if you'll read (or respond) to my comment, but I have a great question for you. Again and again I am told that salt and yeast don't like eachother and the salt can kill the yeast. I have baked bread recipes that mix the yeast into the dough, rest 10 minutes, then add salt. In your video, you add the starter right on top of the salt. Am I missing something? Perhaps dry yeast doesn't like salt, but natural starter doesn't seem to be affected? PS thank you for your videos. They are amazing. After my failed attempt of recreating Chad Robertson's country loaf, I stumbled upon your recipe and watched your mixing tecnique. How wonderful and informative! Thank you again. Cheers!
Hi Trevor! I'm having difficulties with the dough after cold rest overnight... when trying to score the dough it collapses and flattens which makes my bread without much oven spring as I would like, any tips? Do you think proofing overnight is necessary? Thanks! Loved the video
7 лет назад
Oh! The sound of good bread! Thanks for a beautifully crafted video of a beautifully made product. Unfussy, uncluttered. Almost Zen. Now... I followed your recipe to a tee, but being a novice it didn't work as well as yours - it's clear there's a lot of knowledge and nuance to be gained from experience alone. So I will keep trying. When I get there, you'll hear my screams of jubilation from your side of the planet.
Trevor, love your bread making videos. Your hand mixing technique is amazing and looks graceful. May i ask what is the usual ambient temperature of your kitchen when you were mixing? I tried hand mixing for 10 min + 15 min rest + 5 min hand mixing again, but the dough doesn’t come together quite as well as yours 😅. I wonder whether its because my room temperature is warmer (@79deg). Any advice?
Hello Trevor, I thought i use the same lodge cast iron set but after looking more closely at your vid your cover looks deeper. My cover is 3 in deep measured on the inside. The bottom is 1.5 in deep. Am i seeing things?
I use the standard Lodge Cast Iron Combo Cooker 3.2qt. model. I just looked up the measurements on amazon and you're correct -- the cover is 3" deep and the pan 1.5" deep. So we're using the same thing. The only time I ever run into problems where the loaf bumps the top is when I'm baking a loaf made from well-risen stiff dough. It can look a little funny when the ear folds back into the loaf as it's compressed against the top of the cover, but otherwise it's no biggie. When I think I'm going to hit the top I just give it a different score pattern so that the cuts don't form ears. But for most of the breads I make, there's plenty enough room for the loaves to rise without hitting the top.
Oi, Alexandre. Vc pode achar Espelta na Casa de Saron, e comprar pelo site (+-R$24,00/kg+frete). Naturalmente não é uma farinha barata, mas vale o gasto. Outra coisa: a Espelta deles é importada da França, e tenho cá minhas dúvidas se se trata do mesmo grão/farinha que ele usa no vídeo. Mas tenho usado na proporção da receita e obtido resultados razoáveis. É uma farinha muito interessante quanto ao sabor. Há também a opção de importar do Bob's Red Mill, que se aproximaria mais do que penso que ele usa (uma "Espelta Americana"). Mas o preço vai aos céus: cerca de R$34,00 por um pacote de menos de 700g!!!!!
I've been working with Chad's recipe for a bit and it seems like his loaf sizes are too big for my combo cooker, yours looks just right. Also, I have yet to get a nice ear on a batard and would like to know why. Not enough tension? Too much final proof?
You mentioned bench rest 30-60 minutes. I gave my last dough more than 2 hour bench rest, and yet it was not elastic enough to properly shape it tight. Maybe it's because my kitchen is cold. Should I gave it more bench time? Please advise.
Hey man,just wanted to say thanks for sharing your experience,i think your kneading,folding and shaping techniques are the most "no nonsense" method ive come across, its really difficult to do it wrong.Altough, i was curious if you think there is a difference in flavor when kneading like you instead of doing something "traditional" as pulling and folding on a table,doing the window pane proof?.
I'm trying this recipe out right now and have used 100% whole wheat with the percentages of rye and spelt you recommend. After mixing in the starter and salt I can already tell that mine seems a lot stiffer and not nearly as wet/pliable as yours. Did you use white flour so the absorption was less and if so should I add a bit more water?
Hi Trevor (from Athens, Greece)! Very beautiful breads and videos! I liked the way you knead such a wet dough and i am going to give it a try next time! I have 2 questions... 1) What's the temp? Please inform us about the temperatures (bulk fermentation, proofing, room temp) because it is crucial. You are so right when you give your recipes in gr (or bakers percentage) and not cups! 2) My new starter (50% durum/50% whole wheat) reaches its peak after 6 hours @ 26 oC. After making a leaven my starter stopped from producing large holes, it looks denser but active! I have baked 2 breads with success but the bulk fermentation time and the proofing time were long! (75% hydration). After that i fed the starter 2 days (3 times per day) to improve and reduce the times but i think that nothing changed! In the past i had a starter with a 3-4 hours rising time. Do you think that i have to make a new one? Is a microbial culture missing from the one i own? (i am planning to return it to 50% rye/50% bread flour starter)
Hi Chris, I'm glad you like the videos! To answer your questions: 1) I never measure water/dough temp. I know that may be regarded as blasphemy in the baking world, but here's why -- small batches of dough (1 or 2 loaves) typically come to ambient temperature in a fairly short amount of time. This is especially true when you hand mix (mechanical mixing tends to raise dough temperature though). Since I know that my batch of dough will equalize to ambient temperature in fairly short order, I just use a water temp that feels moderately warm and comfortable to my hands (not hot) and then just make sure that my ambient temperature is appropriate (usually I like 78-84F or 25-29C). I use a Brod & Taylor proof box so this is not a problem for me. So long as you have a good ambient temp, then your (small batch) dough temp isn't too vital. Sure, mixing it really warm might give it a head start, and mixing it cold might slow it down a bit at the start, but overall I just don't concern myself with minutiae. 2) I can't really tell you what's going on with your starter. That's something I would really need to see for myself in order to determine what might be the problem. We can rule out a microbial problem though -- starters are very hardy and can adapt to many different conditions. If it worked before then it can work again. No need to start over. You just have to find a maintenance schedule that works for it. Again, that's not something I can really solve from here. But for me, in warm summer weather, I can do well feeding a 100% hydration white starter 3 times a day with a 1:3:3 refreshment ratio (1 part starter, 3 parts water, 3 parts flour all by weight) and adding a small pinch of salt to help keep fermentation in check. In winter weather I might feed it 1:3:3 just twice a day (no salt). But I actually vary my maintenance routine quite a bit during all weather conditions, so this is just a typical example. I hope it helps. Cheers!
Hi Chris, there are many many ways to make a starter. The reason I don't have any videos of me creating a starter is because there are already so many resources out there. Almost any method works. The best tutorial I've seen for creating sourdough starters is over at theperfectloaf.com. The tutorial is simple, effective and beautifully photographed. Here's a link: www.theperfectloaf.com/category/starter/ I hope that helps. Cheers!
Thank you for the informative video! Your videos are so much easier to understand. I'm having problems with a seemingly dense product. My last bake came out with several extra large air bubbles but the rest was quite small and tight, imagine swiss cheese-y. I am going to try your mixing method, as I am assuming I didn't develop enough gluten last time with just the folding. My bread also doesn't seem to get the oven spring that yours does.
Your handling techniques are fantastic Trevor. I find mixing the flour and water together at the start the hardest - but your method looks simple. I love working with wet dough, its very satisfying. I think my problem is I mix enough dough to make 2 loaves, whereas I should go for the smaller amount and make one loaf. Thanks heaps, I really enjoy this channel :)
Hi Trevor, you have been very helpful for me finally getting some better results and I recently purchased your eBook. Thank you! I'm curious if you use your fermentation box that I've seen in your videos?
Hello, please tell me where is my mistake. I use the exect quantities you recomend, however the dough is too soft and sticks to the my hand. I tryed to add some extra flour, but with no better results.
Beautiful presentation........got your book and am experimenting now! Exciting to have so many subtleties described and great videos to work in parallel with. Thanks so much!
![KAYTRANADA - Witchy (feat. Childish Gambino) [Official Video]](http://i.ytimg.com/vi/jGK3YVmGZ3Y/mqdefault.jpg)
Excellent video!!! No drawn out, unneeded narration or "padding".. Just excellent. Thank you!!!!! If you come out with a book, I'm buying it!!!
Trevor dear, you are so amazing with what you do best. Baked my first loaf tonight using your videos and instructions. You are so inspiring. Thank you so so much. Btw, the house is smelling so good right now. As soon as I get it out of the oven, I will be patient and wait for my bread to completely cool down. And break bread with the family. Lol
Again, thank you. You are AWESOME!!!
I will be short...very short...congratulations that's ARTWORK!
Thanks Valter! Much appreciated!
I have been making bread with starters for 3 month now so happy to have found your channel you are amazing I have learn so much from your videos
waooooo!!! Trevor, thanks for such a recipe. I tried it several times with moderated success. Finally, today (based in your video and work) I baked the best bread of my life. thanks!!
I bought the second tartine bread book and I tried a couple of recipes out of it with no luck. My attempts were miserable. I was ready to give up on sourdough and wet doughs for good. I saw your video and thought, "okay... I'll try one more time." I followed your video to the letter and my bread turned out fantastic! It wasn't quite as beautiful as yours but it's the best bread I've ever made. Thank you so much!!
That's awesome! I'm glad you saw some success with my recipe! The thing with wet dough is that it's really not well-suited to beginning bakers. It's extremely difficult to handle, and loaves tend to end up flat if you're unable to develop enough surface tension during shaping. Unfortunately, no one ever really makes clear just how difficult wet dough can be. So new bakers get frustrated and wonder why they just don't get it. The problem doesn't lie with the baker, it lies with the expectations that were set from the literature. Much angst would be saved if every bread book simply stated right from the outset that new bakers should work with stiff dough in order to develop their handling skills. As their skills progress, then they can slowly increase the hydration of their dough to suit.
I wish I had known all of that a couple years ago, it would have saved me a lot of frustration. heh heh.
When new to sourdough, my prob was using starter at the proper time, learning when it was at its best for raising the dough.
I got flatter results than expected but not because of the handling. I’ve done high-hydration’s before. The dough in this case was not nearly as dry as yours in the video as I did the stretch and fold and when it came to pre-shaping. It was still so wet that it stuck to the counter. I put down a little flour but that didn’t help. It was even still a bit wet inside after baking even though the crust was very dark.
@@charleswbasden6037 In hot summer days I had the same problem too. But when winter came, higher hydration doughs seemed like lower hydration ones and problem was fixed!
I have the exact same bowl. And I din mix my bread the exact same way. Never seen your vedio before and I am glad I did. Just to know I am doing it right.
And that's it! Amazing. Beautiful. Thank you.
Thanking you so very much dear Tipperman for answering and explaining how you made your wonderful loaf. I thought it looked amazing,loved how you done the ear too on the top.I shall try my best to make one like that too. I too thanks to Trevor learned a lot on his wonderful videos,and so very helpful to help and guide us step by step. i am feeding my starter twice a day now thanks to Trevor. I keep mine small as although I would love to bake everyday,my husband and I can only eat so much daily as I have the freezer bursting with bread but would love to bake everyday :-) I was a little lost when you say that you feed your starter three times a day this I understood but can you say if this is what you make your levain with too,I'm a little lost when you speak about your levains are these the same as your starter. Once more thanking you.
My starter is my levain yes. So 150g levain in the recipe.
Beautiful
This whole video is so beautiful it is actually moving.
holy fuck you are a sourdough god. That score at the end cut into my soul
Ha! Cuttin' into souls is just what I do.
Beautiful energy from you!
Wonderful demo without any faffing! .... I’m sorry about the burns on your bench!
Very nice man. I just bought your book and I can’t put it down 👍
What a beauty!
Many thanks for sharing Trevor.
Trevor, watching you knead your dough is so relaxing. Thanks for the education and the relaxation!
Nice! Glad I can help out!
I finally tried your recipe. My sourdough did not rise! :( Any advice?
Great vids. Im in south america. The bread flour i find is not as strong for 85% does mixing in rye or spelt help or whole grain.
Love your videos, and even though i'm a novice, all of your constant "if you don't know how to ____ then you shouldn't attempt to make this bread" just inspires me to rise to the challenge (don't tell me what I shouldn't be attempting to do, doesn't work when it comes from my wife...won't work coming from a guy on youtube). Cheers!
Hello. Is it possible to know what you sprinkled in the pan ??? Before you put the bread dough ??? And why don't I get such beautiful holes ??? And the bread does swell and nicely comes out of the oven I would love to get an answer from you. Thank you
whats the danger if i develop gluten a little too much before autolyse? now im in the bulk, just wish i didnt ruin it from the start. Ive tried tartine book recipe 7 times now with only flat pancakes results, and after reading and watching you work i wonder if i lacked gluten development in my technique. Your work is inspiring, and if i fail again, ill give your technique another try, then with less development pre autolyse. btw im using tartine recipe, with your technique. ill give reply! thanks for sharing your knowledge with us!
Cool, i always love all of your video, seems like easy to practise with 😊
I've watched several of your videos now and I find you have the most beautiful looking bread! Seriously! One question: in many books and videos, people warn about direct contact between the salt and starter because salt can kill the starter. Is this a myth? Love the mixing method, btw... thank you!
Thanks Jeffery! Salt does kill starter, but in practice this isn't a problem. Simply letting the two mingle together for a brief moment causes no noticeable effects. If you were to thoroughly mix the salt and starter together, then let it sit for awhile, then perhaps it would begin to damage the starter. But in my 15 years of experience, I've never seen it do any harm to let them come into contact for a brief moment before mixing. So it's not really so much of a myth as it is just an overblown concern.
Hi Trevor! Thanks for the response!
Are there any other options for baking without cast iron pans/dutch ovens? Is it possible to just bake it on a baking stone? In my last move, my dutch oven was either lost or stolen. :(
You can definitely bake on a baking stone. So long as you have a good method for steaming your oven then using a baking stone is perfectly fine. The nice thing about the dutch oven is that it simplifies the process by removing the need for steam -- which can be difficult in home oven's since they're usually designed to vent, not retain steam. But if you've got your steaming down, then using a baking stone can produce fantastic results. Good luck!
at the end when you took the bread out of the oven my first reaction was, oh my goodness, what a beautiful piece of art. I want to make bread.
That looks like a killer recipe!! Partly whole grain, not too much rye, sourdough, big pores in the crumb - just the one I've been looking for!
But I still wonder: How large are your mixing bowls, esp. the big one? Diameter-wise?
Super!!!
I'm gonna do this!!
+Fenrir Awesome! I wish you luck!
Hey Trevor - there are lots of comments and I promise I tried to search to avoid redundancy. But it's a great video, so we're all wondering different things. My question: is that dutch oven pre-heated? I think I can hear a little sizzle when the loaf goes in, but I can't quite tell. The scorch marks on the bench make me think it's been preheated, and everything I've read supports it. I'm just having a real challenge with oven spring and wondering what else to try if I'm going to eventually make a loaf like yours.
Trevor, thanks a lot for the very helpful video! One question I have is that it looks like you are using just straight starter to mix into the dough, instead of first preparing a "leaven" the night before (as I've read in other tutorials). Is this the case, or are you somehow altering/preparing your original starter before incorporating it into the dough? Thanks!
Chris Reed I asked someone this same question, and according him, if the starter has been active and fed often, no need for overnight leavening. One can simply use it out of the starter jar. Good question, I have always wanted to know the difference myself.
I’ve weighed out the ingredients exactly and my dough feels stiffer and not as loose after the 2 hr autolyse phase. I swear I didn’t overmix the initial flours and water. Any hints?
awesome
Great job. I’ve never used Spelt Flour. I need to add it to my grocery list. I don’t know about anyone else but I always have two smiles on my face when baking sourdough bread. One is always the suspense of not knowing just how the rise / oven spring looks like when removing the cover after the first bake. The second smile is to actually see the final product. Happy Baking to all.
Tried it three times. Used exact ingredients but the dough is always too wet. It always sticks to the bowl no matter how much kneading I do. Any suggestions?
Awesome video. I've tried to make this 3 times now, and each time it doesn't turn out right. It ends up flat and hard. When I'm making the bread, the dough is definitely looser than yours in the video. The gluten seems to be developing, based on the "light test." After folding and loose shaping, it just spreads across my counter during the bench rest. I'm using all bread flour (i.e., no spelt or rye, but 354 g bread flour), but other than that following the recipe exactly. Any idea why my dough is so wet/loose?
It sounds to me like you've got a couple different problems going on here. 1) Your dough is wetter than mine. Whole grain flour absorbs much more water than white flour does. Since you've replaced the whole grain with bread flour it won't be able to hold as much water. In order to achieve a dough of similar consistency to mine you will need to reduce the hydration by quite a bit. 2) Your dough is possibly underproofed. It's hard to say for sure, since the symptoms you describe also apply to overly hydrated dough that isn't shaped with enough tension. But I'm guessing it might be underproofed as well. Does the dough rise very much during the bulk proof? It should rise at a minimum of 30% in volume, though 50% would be better. If your dough doesn't rise much during the bulk then you probably have an insufficiently active starter (or the dough is too cold).
Video suggestion. What about an 80% whole grain loaf with a moderately open crumb? Maybe 85% hydration? 20% rye, 50% high extraction whole wheat, 10% spelt or buckwheat?
I'll definitely making some videos with higher amounts of whole grain -- all the way up to 100%. Your suggestion sounds like a tasty one, for sure!
One of the best Tartine instructional videos I have seen so far. Great job!
I love your videos, the soundtrack, the recipes and style. Everything is so relaxing.
I know I'm a few years late to this video, but this is a great video and I had great results, so thank you!
Question - after the preshape, my dough sticks to the bench and I can't lift it off as cleanly as you to flip for shaping. I can't seem to see you use flour, so what is the trick? Is it the wooden bench or a little water or flour before resting after pre-shape?
Muito bom..🤗🤗
Hi.. I've tried your method several times. In most cases, after the dough has proofed in a linen lined basket, I turn it into the cast iron pan and it sticks to the linen liner. the bread itself has turned out fine but I'm left scrubbing the linen to get the dough out. Any thoughts on what might be doing that is causing this? Thank you.
Hi Kimberly, it's hard for me to say exactly what might be causing the problem without being there in person to witness it for myself. Some possibilities to consider: 1) The dusting flour. Are you dusting the linen with rice flour? If you're using regular flour then it won't be as effective. Nothing prevents sticking like rice flour. If you are using rice flour, then perhaps you just need to give it a heavier dusting. This goes double if you live in a hot and humid climate. 2) The linen. Is it actual flax linen? Flax linen is ideal. You can also use a fine cotton tea towel like I do, but linen is better. If you're using anything like terrycloth or that has a very course weave then that will increase sticking. 3) The shaping. If you don't develop enough tension during shaping then the dough will just sort of "seep" into the pores of the linen and increase the likelihood of sticking. If you have trouble shaping this dough because it's too wet, then it's better to reduce the hydration to a more manageable level. That will also reduce sticking. 4) The proof. If your dough overproofs in the basket then it will be more likely to stick as well. All proofing times in this video are just the ones that worked for me on this day with this dough. It's up to every individual baker to adjust as necessary. 5) Proteolysis. If you find that your dough starts off fine, but then seems to tear and shred as it proofs then you might be suffering from proteolysis. Proteolysis is the breakdown of gluten due to overactive enzymes and/or long exposure to acid. Basically the dough begins to dissolve. Towards the end of the process, the dough resembles something more akin to runny glue than dough. If your dough is turning proteolytic as it proofs then nothing will prevent it from sticking to the linen. If you have proteolytic dough, that usually results from a proteolytic starter. You will need to adjust your feeding routine in order to remove the acid load and bring it back to health. That's really about all I can come with at the moment. I hope it helps.
Trevor,bom dia para você, pode me ajudar com a receita do seu pão em português ou em espanhol porfavor. Te agradeço.
Hey Trevor... such a great looking (and tasting:) bread... just one question... isn't 20 minutes 500F and 35 minutes at 450F too long?
That’s what I think too - I can usually do 30 minutes at 250C (482F) covered in a Dutch oven, and then only need about 5-10 minutes uncovered to finish browning.
This is bread therapy for me
Trevor, Love your videos man! Ive been studying these religiously for the past month or so. I finally have all of the right tools to make it happen and Im getting ready to throw my dough into my new cast iron dutch oven. Hopefully I'll finally get that oven spring and maybe some crispy ears!
A couple questions. How long, roughly, does it take for the starter to become potent or strong enough to really give a lot of good rise? And That beautiful wood bench that you're using.. what kind of wood is that and how is it treated?
Thanks Tony! It usually takes around a couple weeks or so to get a starter active enough to give a decent rise (that's if everything goes smoothly), but in my experience most starters continue to gain strength (and flavor) over the first few months or so (especially if kept at room temp with twice a day feedings). Some starters can continue to change in character for up to 6 months before finally settling in. For that reason, when creating new starters I never refrigerate for at least 3 months. And if it's still changing then I wait even longer. As for the bench, the wood is maple and it was treated with a food grade polyurethane finish (that's now starting to wear a bit -- I'll probably refinish it in the future). I got the bench from the Webstaurant store . . . www.webstaurantstore.com/eagle-group-mt2448b-wood-top-work-table-with-galvanized-base-and-undershelf-24-x-48/575MT2448B.html You can get them there in many different sizes and options. And you can often find them at bakery/restaurant auctions for much cheaper.
Do you have a video on how you made and maintain your all white flour starter? I have a very active rye starter that I keep at 100% hydration, but I feel that using rye starter instead of white alters my recipes a bit too much, I have tried converting my rye into a white and ww starter but would love to make one from scratch.
There's no need to create a brand new white starter if you already have an active rye one. Just convert or split off the rye to white flour. After a few refreshments it should be fully white. That said, if you're just looking to experiment then go for it.
I went ahead and split of some of my rye starter to make 360 grams of white starter. The so called rule of 15, I fed 24 grams of rye starter 24 grams of white flour and water. Then 4 hours later I fed 48 grams of white flour and water. In 4 hours again I fed it 96 grams white flour and water. Is this how you would go about creating a white starter from rye starter, or do you have a different system? I kept 50 grams of the 360 grams starter and fed it 50 grams white flour and water, and I am going to keep feeding it so I don't have to worry about converting anything again, I now have 100% hydration white starter right?
I have a question. Should i bake it the moment i remove the dough from the fridge?
Wow muy bueno, yo con esa porcentaje de levain en 3 a 4 horas de bulk fermentation lo tengo listo para el pre-shape, en 7 horas se me sobreprobaria. A que temperatura mantienes la fermentacion a granel? la mia ronda alrededor de 27 c°, por cierto muchas gracias por el contenido!!!
Hi Trevor you’re the best ! Love your videos , my question can you bake straight out from the fridge after 24 hours or do I need to let it warm up?
Trevor, I saw two pans on the bottom rack in the oven. Are those to defuse the heat or do you have water in them? Thanks for the videos. I'd like to see more. Keep up the great work!
Thanks Seth! I've got plenty more videos in store -- I just tend to be a bit slow at this stuff sometimes. And you've got a sharp eye. I use two sheet pans, inverted and placed on top of each other in order to form a pocket of air underneath the combo cooker as it bakes. That insulation helps to prevent the cast iron from getting too hot and scorching the bottom crust. I only need them when I bake above 450F-475F. Since this bad boy starts the bake at 500F I include the sheet pans for protection. Cheers!
Wow! Amazing crust & crumb! Really admire the gentle way in which you handle the dough :) Superb!
Thank you! I appreciate it!
Ok My Tartine bread comes out looking exactly like your Tartine bread and I'm a beginner, so I must be doing something right. lol
Could I substitute spelt for whole wheat since that’s what I have in had? And at what ratio would you recommend ?
I've made this and another of your bread several times now (delicious) and my dough always sticks to the bowl when folding. I'm using the best of the best ingredients and following directions to a T. What am I missing? EDITED: I just went through the comments and I think my question was answered in other posts! I need to develop the dough more. I'll see how today's loaf does! Thank you for the wonderful videos!
Last question do you let it rest on the table (after the final shaping) before putting it in the banneton to proof?
Trevor, Thanks for the videos! I have a question about what size bannetons do you use for boules and batards?
Can i replace spelt with something else it is not available in my country
Hey Trevor, thanks for your great videos, they helped me up my bread game quite a bit. I used to bake in a borrowed dutch oven, now I got my own, brand new one. Which made me wonder: Did you season yours in the beginning? Or is it not necessary for bread baking? Your answer would be much appreciated. Thanks!
Hey Stephanie, I've always been content to just use the cast iron as is (assuming it comes pre-seasoned, as most do). The pre-seasoning usually isn't that great, and if I were to use it more for cooking then I would re-season it at the time of purchase. But for baking, pre-seasoned has always been good enough for me. That said, eventually you will have to re-season your cast iron. I've had my combo cooker for a couple years now and I've had to re-season it a couple times already. Now, I bake pretty frequently so your mileage may vary. But giving it a good seasoning after you purchase it may prolong it's useful life before you need to re-season. It's not necessary, but certainly worth considering.
Thank you very much! All the best.
what is the name of the baking pan
Wow what a beautiful bread with amazing crumb.
I have recently started baking. My bread has good oven spring with open crumb. One question I need your help is - why the bread I bake is gummy and slightly wet in the center of the loaf? I cut the bread about 2 hrs. after, when it is cold. The bread knife has wet dough sticky film. How I can fix gummy or wetness so that the bread knife does not get sticky. I will appreciate if you can help me to guide me. Thanks
Hello, Trevor. How are you?
I wanted to ask you why when I make this kind of bread, in the oven, the bread grows to the sides and not up. In my case, it ends up looking almost like a tortilla. Can you help me with this? please? Thank you!
Has anyone done this at 30C kitchen temperature?
Hello. Wonderful bread. Very nice. Sorry for my english but i am french. So where i can buy the iron for the bread, in france it is impossible to find this iron. Thank you very much. Jean
Randon Neuse You can find it at amazon.fr or amazon.com or eBay.
It must be cold in your kitchen ! After initial s@f my dough is ready in 4-5 hours for final shape and fridge ! I have 78 F temperature.
Great video! I love your cast iron dutch oven. Can you tell me where you purchased it?
It's called a Lodge Combo Cooker.
If i follow your recipe with same amount of water the dough is very runny so i've thrown it into bin straight from basket cause it sticked to it so i made it now 70% hydration but it looks like your basket is little bit smaller then mine so next time i have to make changes in flour ratio as well probably aiming for 1 kg loaf
Finally got around to making this. It turned out great! Love your bread videos...hope you do more! 🙂
Hi Trevor, your bread just look so amazing. But I watch your videos and also your blog, I still cannot find how to make the starter. Could you help me please ? Thanks a lots !!!
Hi Lan, I haven't written anything on how to make a starter because there is already so much information out there, and almost every method will work just fine. Every time I make a new starter I try something different. But here's a great tutorial that might help get you started . . . www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/ I hope that helps. Good luck!
Thank you so much for replying my comment. Thanks for your link, I just found out one more awesome website about bread. Thank you very much Trevor !!! Appreciate !!!
Hola. What is your room temperature while making bread?
In the interval the dough goes to the refrigerator?
For this loaf, yes, I put it in the refrigerator after shaping. Most of the time, I prefer to proof at room temperature. But for this particular loaf, I like the flavor that develops when it's in the fridge. But that doesn't mean that you have to do the same. In fact, I often bake this loaf without refrigerating. Whatever you prefer. Refrigeration makes it a bit more sour -- so if you like it less sour then there's no need to refrigerate.
Trevor J. Wilson 😉
looks amazing. how long after the last feeding did you incorporate your starter into the dough?
How is this tartine method when the original method calls for mixing the starter and water, first? Here, you add the starter after the autolyse...
I love your video. Just one question: do you bake the dough directlly from the fridge to the oven or you wait until til comes to room temperature
I vary my method based on the conditions and needs of the dough in hand. So I do both. Sometimes I bake it straight from the fridge, other times I let it sit on the counter to warm up and finish proofing for a few hours. It just depends. If I recall, this particular loaf was set out to warm back up for a little while before I baked it. But not too long, I don't think. Maybe an hour or so. Feel free to use either method as you see fit.
Hi Trevor,
I tried this recipe. The result was not bad for the first time but there is always an issue I am facing which makes me unsure about what I am doing. When I transfer the final dough from bannetton to the warm stone to bake it, it loses its shape and nearly flattens on the stone. It comes up a little bit after 10 minutes staying in the oven but generally it makes it difficult to work with the dough. Is the water / flour ration that makes it so?
hope to hear from you soon. :-)
Try to: (i) check if you are using a good technique for shaping. It's vital; (ii) check if the flour you're using can handle this hydration rate (85%); (iii) reduce the hydration AND train yourself on the good techniques for shaping.
If I remember correctly, you have an open crumb 65% hydration video. I tried that and my dough got more and more slack after the overnight autolyse and by the start of shaping it was so extensible it refused to shape. RIP table.
For the bench rest of 30-60 minutes, do you cover the dough? Anyone?
I had a quick question about the stitching technique. I have a problem of the dough not sticking to the other side when I'm attempting to stitch (am I not pushing hard enough, am I pulling too far away?) or the stitch often comes apart. Do you have any suggestions? Thank you so much!
What temps would your bulk rise be?
It’s interesting that you used the Rubaud hand mixing method in the beginning.
Hi Trevor! I tried to put a comment on your blog but somehow it wasnt' posted. anyway I'm a big fan of you.
I had no problem baking your other recipes but this one... the thing is my oven heats up to only 482f(250c). What should I do to bring it up to 500f?
I have a piece of baking steel but last time I put it right underneath the combo cooker it burnt the bottom of the loaf.
What I am thinking is putting the steel on the very botttom rack and put the combo cooker on the mid rack. or should I place the steel above the combo cooker? any other idea please? or should I just give up on this recipe.....
Thank you always and all the best from S. Korea!
Why does this bread need 500 degrees Farenheit instead of 450 like other breads do?
Hi Trevor! I know this is a bit older of a video, unsure if you'll read (or respond) to my comment, but I have a great question for you. Again and again I am told that salt and yeast don't like eachother and the salt can kill the yeast. I have baked bread recipes that mix the yeast into the dough, rest 10 minutes, then add salt. In your video, you add the starter right on top of the salt. Am I missing something? Perhaps dry yeast doesn't like salt, but natural starter doesn't seem to be affected? PS thank you for your videos. They are amazing. After my failed attempt of recreating Chad Robertson's country loaf, I stumbled upon your recipe and watched your mixing tecnique. How wonderful and informative! Thank you again. Cheers!
Hi Trevor! I'm having difficulties with the dough after cold rest overnight... when trying to score the dough it collapses and flattens which makes my bread without much oven spring as I would like, any tips? Do you think proofing overnight is necessary? Thanks! Loved the video
Oh! The sound of good bread! Thanks for a beautifully crafted video of a beautifully made product. Unfussy, uncluttered. Almost Zen. Now... I followed your recipe to a tee, but being a novice it didn't work as well as yours - it's clear there's a lot of knowledge and nuance to be gained from experience alone. So I will keep trying. When I get there, you'll hear my screams of jubilation from your side of the planet.
Trevor, love your bread making videos. Your hand mixing technique is amazing and looks graceful. May i ask what is the usual ambient temperature of your kitchen when you were mixing? I tried hand mixing for 10 min + 15 min rest + 5 min hand mixing again, but the dough doesn’t come together quite as well as yours 😅. I wonder whether its because my room temperature is warmer (@79deg). Any advice?
Hello Trevor, I thought i use the same lodge cast iron set but after looking more closely at your vid your cover looks deeper. My cover is 3 in deep measured on the inside. The bottom is 1.5 in deep. Am i seeing things?
I use the standard Lodge Cast Iron Combo Cooker 3.2qt. model. I just looked up the measurements on amazon and you're correct -- the cover is 3" deep and the pan 1.5" deep. So we're using the same thing. The only time I ever run into problems where the loaf bumps the top is when I'm baking a loaf made from well-risen stiff dough. It can look a little funny when the ear folds back into the loaf as it's compressed against the top of the cover, but otherwise it's no biggie. When I think I'm going to hit the top I just give it a different score pattern so that the cuts don't form ears. But for most of the breads I make, there's plenty enough room for the loaves to rise without hitting the top.
Man alive! This video - in combination with the "How to Mix Wet Dough (Rubaud Method)" video - has to be the best sourdough demonstration of them all.
Spelt is really hard to find here in Brazil. Rye, semolina, whole wheat and wheat germ is broadly found. What do you suggest me to substitute it by?
Oi, Alexandre. Vc pode achar Espelta na Casa de Saron, e comprar pelo site (+-R$24,00/kg+frete). Naturalmente não é uma farinha barata, mas vale o gasto. Outra coisa: a Espelta deles é importada da França, e tenho cá minhas dúvidas se se trata do mesmo grão/farinha que ele usa no vídeo. Mas tenho usado na proporção da receita e obtido resultados razoáveis. É uma farinha muito interessante quanto ao sabor.
Há também a opção de importar do Bob's Red Mill, que se aproximaria mais do que penso que ele usa (uma "Espelta Americana"). Mas o preço vai aos céus: cerca de R$34,00 por um pacote de menos de 700g!!!!!
André Uruguay qual farinha da Casa de Saron você tem usado como "bread flour"?
What a beautiful video!!! Thank you!!!
I've been working with Chad's recipe for a bit and it seems like his loaf sizes are too big for my combo cooker, yours looks just right. Also, I have yet to get a nice ear on a batard and would like to know why. Not enough tension? Too much final proof?
You mentioned bench rest 30-60 minutes. I gave my last dough more than 2 hour bench rest, and yet it was not elastic enough to properly shape it tight. Maybe it's because my kitchen is cold. Should I gave it more bench time? Please advise.
What size banneton are you using?
Thats a confident score! ruclips.net/video/wuk8Ma4gaeA/видео.html
You are my new guru! :)
Nice!
Hey man,just wanted to say thanks for sharing your experience,i think your kneading,folding and shaping techniques are the most "no nonsense" method ive come across, its really difficult to do it wrong.Altough, i was curious if you think there is a difference in flavor when kneading like you instead of doing something "traditional" as pulling and folding on a table,doing the window pane proof?.
I'm trying this recipe out right now and have used 100% whole wheat with the percentages of rye and spelt you recommend. After mixing in the starter and salt I can already tell that mine seems a lot stiffer and not nearly as wet/pliable as yours. Did you use white flour so the absorption was less and if so should I add a bit more water?
Hi Trevor (from Athens, Greece)! Very beautiful breads and videos! I liked the way you knead such a wet dough and i am going to give it a try next time! I have 2 questions...
1) What's the temp? Please inform us about the temperatures (bulk fermentation, proofing, room temp) because it is crucial. You are so right when you give your recipes in gr (or bakers percentage) and not cups!
2) My new starter (50% durum/50% whole wheat) reaches its peak after 6 hours @ 26 oC. After making a leaven my starter stopped from producing large holes, it looks denser but active! I have baked 2 breads with success but the bulk fermentation time and the proofing time were long! (75% hydration). After that i fed the starter 2 days (3 times per day) to improve and reduce the times but i think that nothing changed! In the past i had a starter with a 3-4 hours rising time. Do you think that i have to make a new one? Is a microbial culture missing from the one i own? (i am planning to return it to 50% rye/50% bread flour starter)
Hi Chris, I'm glad you like the videos! To answer your questions: 1) I never measure water/dough temp. I know that may be regarded as blasphemy in the baking world, but here's why -- small batches of dough (1 or 2 loaves) typically come to ambient temperature in a fairly short amount of time. This is especially true when you hand mix (mechanical mixing tends to raise dough temperature though). Since I know that my batch of dough will equalize to ambient temperature in fairly short order, I just use a water temp that feels moderately warm and comfortable to my hands (not hot) and then just make sure that my ambient temperature is appropriate (usually I like 78-84F or 25-29C). I use a Brod & Taylor proof box so this is not a problem for me. So long as you have a good ambient temp, then your (small batch) dough temp isn't too vital. Sure, mixing it really warm might give it a head start, and mixing it cold might slow it down a bit at the start, but overall I just don't concern myself with minutiae. 2) I can't really tell you what's going on with your starter. That's something I would really need to see for myself in order to determine what might be the problem. We can rule out a microbial problem though -- starters are very hardy and can adapt to many different conditions. If it worked before then it can work again. No need to start over. You just have to find a maintenance schedule that works for it. Again, that's not something I can really solve from here. But for me, in warm summer weather, I can do well feeding a 100% hydration white starter 3 times a day with a 1:3:3 refreshment ratio (1 part starter, 3 parts water, 3 parts flour all by weight) and adding a small pinch of salt to help keep fermentation in check. In winter weather I might feed it 1:3:3 just twice a day (no salt). But I actually vary my maintenance routine quite a bit during all weather conditions, so this is just a typical example. I hope it helps. Cheers!
Hi again! Could you show us how to make a starter? i'd like to compare...
Hi Chris, there are many many ways to make a starter. The reason I don't have any videos of me creating a starter is because there are already so many resources out there. Almost any method works. The best tutorial I've seen for creating sourdough starters is over at theperfectloaf.com. The tutorial is simple, effective and beautifully photographed. Here's a link: www.theperfectloaf.com/category/starter/ I hope that helps. Cheers!
Thank you for the informative video! Your videos are so much easier to understand. I'm having problems with a seemingly dense product. My last bake came out with several extra large air bubbles but the rest was quite small and tight, imagine swiss cheese-y. I am going to try your mixing method, as I am assuming I didn't develop enough gluten last time with just the folding. My bread also doesn't seem to get the oven spring that yours does.
Your handling techniques are fantastic Trevor. I find mixing the flour and water together at the start the hardest - but your method looks simple. I love working with wet dough, its very satisfying. I think my problem is I mix enough dough to make 2 loaves, whereas I should go for the smaller amount and make one loaf. Thanks heaps, I really enjoy this channel :)
Hi Trevor, you have been very helpful for me finally getting some better results and I recently purchased your eBook. Thank you! I'm curious if you use your fermentation box that I've seen in your videos?
Hello, please tell me where is my mistake. I use the exect quantities you recomend, however the dough is too soft and sticks to the my hand. I tryed to add some extra flour, but with no better results.
Beautiful presentation........got your book and am experimenting now! Exciting to have so many subtleties described and great videos to work in parallel with. Thanks so much!