I watched a lot of videos as I’m fairly new to baking in general and a total newbie with sourdough. This method of mixing and folding the dough makes perfect sense to me and I can’t wait to get at it once my starter is ready. So glad I found you.
What a helpful video. My brother and his wife started making sourdough bread this year. They tried on their own making the Sourdough Started but were unsuccessful. So they had friends who gave them some of their starter to use. They make beautiful loaves of bread in a Dutch Oven. I started my Sourdough Starter for the first time 5 days ago. I want to make sure the starter is aged enough for a nice flavor. Some have said it's best to wait for three weeks before using. Others say it's ready in 7 days. I guess it's going to be a trial and error situation. I'm looking forward to following this guideline for Hand Mixing. I appreciate the in-depth explanations you offer. Thank you so much for your invaluable help.
Fantastic video Mr. Caddy! I love the "magic number" concept at the end, to achieve final dough temperature by adjusting water temperature. I have been frequently using your pain de campagne recipe with 50% poolish. Would this calculation work for that recipe as well, given that most of the water is already in the poolish and there is very little water left for the final dough? I would assume that the poolish should be mixed with room-temperature water otherwise it overferments during the 12-18 hour riping period.
Very detailed and informative! I have many curiosity about gluten development and this video really make me want to try experiment your method. In my country (thailand) the temperature is always above 30-35 degree celcius which really confusing me with the time range on autolyse and bulk fermentation. I am sure your video will help me with my bread making! ;)
I hope it helps. The calculation is designed to allow for fluctuations in the room temperature and also the flour. All the elements that will impact on your FDT. Happy baking
I find 1 hour autolyse is enough. If you start to push for longer times like 24 hours you may need to think about a small reduction in water...that's why I used 1 hour in this lesson. Also in a lot of books like tartine which are American the flour is extremely strong so the 24 hour autolyse period is ok. Baking is about balance and understanding the ingredients and methods tou are working with. For me i use autolyse to help me hand mix a dough with very little effort
The absolute best video I watched so far on my journey of research as I’m new to this idea of making my own bread. I hope you make many many more videos your channel has moved up to no1 on my list.. please make more videos you are brilliant at transferring information to newbies.. thank you so very much🔥👍👏
Great video. As I am scaling up at home now that I have a Rofco oven, could you tell me which brand/type/size tub you use to mix your dough in? Thanks!
Is there a rule of thumb on liquid levain vs dry yeast? I know liquid levain is generally 100% hydration so that needs to be figured in the overall hydration ratio. Say we're making 1000g of total dough weight to keep it simple. How many grams of the total dough weight would the levain be? Also: I've always calc'd out the final dough temperature as an average of Room Temp, Flour, Water, and Levain. Moving some things around math formula wise and you get: (FDT * 4) - (Room Temp + Flour Temp + Levain Temp) = Water Temp Jumping on your example and targeting a FDT of 25 degrees C with all other temperatures balanced out at a room temperature of 20 Degrees C I'd get: (100) - (20 + 20 + 20) = water temperature of 40 degrees. 5 degrees C is a pretty substantial difference. I look forward to testing both methods out and seeing the impact on the FDT and fermentation period. You're video shows you spot on at 24 degrees C so I wonder if I've been drawing out the fermentation process with a cooler dough!
Excellent video. For the Magic number you quote ranges (80 - 85 & 85 - 90) in the video you used the lower numbers, when would you use the higher numbers (85 - 90) and why take care Tony.
Good question. I was working with a yeasted dough.. added yeast. I would use the higher number range for sourdough based bread which like a slightly warmer dough. Hope that helps
There are a number of reasons to skip autolyse on a dough. If you are using over 30% sourdough starter then there is a case to not autolyse. I personally dont autolyse spelt as it is it already has lots of extensive properties. If i was to autolyse it would be a minimum time of 20 min
Great video Wayne and love the FDT calculation at the end of the video 👍 What would be the highest water temp you could use before it affected the Levain or yeast if using fresh or dried?
It helps you create consistent final dough temperature which helps control the fermentation. Don't worry if it is too much too understand. Im sure the world will keep turning and bread will keep rising.
Great info thank you. Liked and subscribed 😊
Happy baking
I didn't quite get when to add milks and eggs or liquid oil
Just finding your videos now. Wonder where you went 🤔 hope life is treating you well 😘
These are awesome lessons and I thank you for making them 👍🏻
For a single loaf of sour dough what are the measurements for each ingredient? Note I am gping to use your no discard method for a starter
I would like to have the measurements you use to make this dough/bread as well as the poolish. Thank you!
I watched a lot of videos as I’m fairly new to baking in general and a total newbie with sourdough. This method of mixing and folding the dough makes perfect sense to me and I can’t wait to get at it once my starter is ready. So glad I found you.
What a helpful video. My brother and his wife started making sourdough bread this year. They tried on their own making the Sourdough Started but were unsuccessful. So they had friends who gave them some of their starter to use. They make beautiful loaves of bread in a Dutch Oven. I started my Sourdough Starter for the first time 5 days ago. I want to make sure the starter is aged enough for a nice flavor. Some have said it's best to wait for three weeks before using. Others say it's ready in 7 days. I guess it's going to be a trial and error situation. I'm looking forward to following this guideline for Hand Mixing. I appreciate the in-depth explanations you offer. Thank you so much for your invaluable help.
Great video Wayne!
Thanks very much chef
If lavain is the same thing as starter, why not just call it starter?
Really good work, clear and concise. Excellent. Thank you
Thanks very much 👌👌👌👌👌
AMAZING!
Thanks
Fantastic video Mr. Caddy! I love the "magic number" concept at the end, to achieve final dough temperature by adjusting water temperature. I have been frequently using your pain de campagne recipe with 50% poolish. Would this calculation work for that recipe as well, given that most of the water is already in the poolish and there is very little water left for the final dough? I would assume that the poolish should be mixed with room-temperature water otherwise it overferments during the 12-18 hour riping period.
Very detailed and informative! I have many curiosity about gluten development and this video really make me want to try experiment your method. In my country (thailand) the temperature is always above 30-35 degree celcius which really confusing me with the time range on autolyse and bulk fermentation. I am sure your video will help me with my bread making! ;)
I hope it helps. The calculation is designed to allow for fluctuations in the room temperature and also the flour. All the elements that will impact on your FDT. Happy baking
I find 1 hour autolyse is enough. If you start to push for longer times like 24 hours you may need to think about a small reduction in water...that's why I used 1 hour in this lesson. Also in a lot of books like tartine which are American the flour is extremely strong so the 24 hour autolyse period is ok. Baking is about balance and understanding the ingredients and methods tou are working with. For me i use autolyse to help me hand mix a dough with very little effort
The absolute best video I watched so far on my journey of research as I’m new to this idea of making my own bread. I hope you make many many more videos your channel has moved up to no1 on my list.. please make more videos you are brilliant at transferring information to newbies.. thank you so very much🔥👍👏
THanks for the link.x and the braw video
Cheers 👌👌👌
Beautifully explained, so useful. Thank you.
Great video. As I am scaling up at home now that I have a Rofco oven, could you tell me which brand/type/size tub you use to mix your dough in? Thanks!
I had NO idea of all those parameters. I thought you pour in together and blend it up and its always the same. Obviously not. Thanks for the tour.
Is there a rule of thumb on liquid levain vs dry yeast? I know liquid levain is generally 100% hydration so that needs to be figured in the overall hydration ratio. Say we're making 1000g of total dough weight to keep it simple. How many grams of the total dough weight would the levain be?
Also: I've always calc'd out the final dough temperature as an average of Room Temp, Flour, Water, and Levain. Moving some things around math formula wise and you get:
(FDT * 4) - (Room Temp + Flour Temp + Levain Temp) = Water Temp
Jumping on your example and targeting a FDT of 25 degrees C with all other temperatures balanced out at a room temperature of 20 Degrees C I'd get:
(100) - (20 + 20 + 20) = water temperature of 40 degrees. 5 degrees C is a pretty substantial difference. I look forward to testing both methods out and seeing the impact on the FDT and fermentation period. You're video shows you spot on at 24 degrees C so I wonder if I've been drawing out the fermentation process with a cooler dough!
Very thorough and comprehensive
Brillient thank you this is first time i actually understood why n how dough works :)
Great video Wayne! I was surprised of the outcome you got without using the french slapping method.
Thank you so much. Subscribed and liked.
Excellent narration my friend.
Great 👍 presentation... very clear
Excellent teaching
Thks so much
So good to learn so much!!! Excellent.
Excellent video. For the Magic number you quote ranges (80 - 85 & 85 - 90) in the video you used the lower numbers, when would you use the higher numbers (85 - 90) and why take care Tony.
Good question. I was working with a yeasted dough.. added yeast. I would use the higher number range for sourdough based bread which like a slightly warmer dough. Hope that helps
Hi would you skup autolyse with spelt flour? Thanks!
There are a number of reasons to skip autolyse on a dough. If you are using over 30% sourdough starter then there is a case to not autolyse. I personally dont autolyse spelt as it is it already has lots of extensive properties. If i was to autolyse it would be a minimum time of 20 min
Great video Wayne and love the FDT calculation at the end of the video 👍 What would be the highest water temp you could use before it affected the Levain or yeast if using fresh or dried?
I always use 40 C for both my starter and my dough I think this is about right - I never usually have too many problems. Good luck.
@@andyblackpool Thanks for info :)
Sir,
I do not understand the magic number concept.
It helps you create consistent final dough temperature which helps control the fermentation. Don't worry if it is too much too understand. Im sure the world will keep turning and bread will keep rising.
Thank you so much. Great explanation.
Great presentation. Could this method also work with extremely high-hydration doughs, like ciabatta?
I was thinking the Magic number is 55. (room temp. 20c.) + (flour temp. 15c.) = 35 (water temp. 20c.) 35+20=(55) 🧐