Treat your lover the way this guy treats the 100% hydration dough.

What amazes me is how you did manage to cut the bread without destroying each slice 🙌Impressive job.

Good job. Truly impressive how you master handling a dough like that. One day I will master it too 🤓

@BreadbyJoyRideCoffee

3 жыл бұрын

I've been thinking. I don't think handling is the "secret key". It's minimal. It seems to me the most complicated to be able to evaluate the fermentation level. Thanks, The Bread Code, many appreciations!

@esclarmonde1156

3 жыл бұрын

@@BreadbyJoyRideCoffee VERY important key point - appreciated !! :) :) :)

@ozkocaer

Жыл бұрын

You are a good and humble person

@hj8607

Жыл бұрын

you are a vastly better baker than Mr.Ride, He needs to watch you !

Belo trabalho. Deve ter ficado ótimo.

I have watched countless YT videos on bread making and you make the most beautiful bread.

Maravilloso👏👏👏 cuanta paciencia, cuánto amor y dedicación, salió bárbaro. Muchas gracias x compartir esta nueva técnica para mí🙋🏽‍♀️🤩🇦🇷

Simply amazing. Will try it soon. Good job. Thanks 4 sharing

The flour power is sometimes amazing. Very delicate and so beautiful in the same time!

@BreadbyJoyRideCoffee

3 жыл бұрын

kind of "flower power" :)Thank you so much Denisa.

Holy Hell, this is some next level stuff. Your handling looks professional, the best I’ve seen on KZread yet.

amazing!! cant wait to make my own by following your recipe

I salute to your passion. Just looking at the tutorial touches my heart and soul.

Amazing. Today it's baking day,following your directions. Can't wait to see the finish product.

Great video! I will definitely make this.

Spellbound.. absolutely gorgeous 🤗

Holy cow! THAT. WAS. MAGICAL!

So lovely well done it is a masterpiece of a loaf of bread thank you very much for sharing God bless you

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you so much

Thanks for the great recipe!

The amount of talent here is insane. Bravo.

Looks amazing. You made this look so easy

Amazing, I have to try this way of making bread!

Amazing! I wish my technique is half as good as yours. Thank you for sharing all the videos, I have learnt a lot from you over the past year during the lock down.

It’s so refreshing to watch your Breads ..... always enjoying the process and learning. Thanks 😉

@BreadbyJoyRideCoffee

3 жыл бұрын

Glad you like them!

Amazing, I'm delighted with the channel

I'm amazed of this process. Trevor is massive inspiration for me too❤

No!!! They are not a bit dark on the outside!!! That's how REAL BREAD LOOKS!! OOOOOH I COULD JUST EAT A WHOLE ONE ONE THOSE LOVELY LOAVES WITH SOME BEST BUTTER!!! THATS WHATS CALLED HEAVEN ON A PLATE!!!

Mouthwatering!🤤

Finally a recepe that worked for me! My first airy bread!!! Thank you os much, from Tel Aviv!

This looks really fun to work with

Very cool video. I’m jealous about the skiing... I’m gonna try making this super hydrated bread.

Looks amazing, can’t wait to try it soon.

@BreadbyJoyRideCoffee

3 жыл бұрын

Hope you enjoy it!

Lovely

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you!

I love you❤️ thank you so much I have made this twice now and I'm addicted... Really amazing

Wow. It’s basically flour soup in the beginning

Amazing, congratulations.

Yummy!!! Thank you.

Sheeeeeeeeeeeeeit.... I'm coming back for the vibe ALONE!

I just watched video by _King Arthur Flour_ making the same recipe and I think he was heavily influenced by your video in his research. Always inspiring to watch your work.

@Linusrox123

Жыл бұрын

I watched Emmymade's baed on King Arthur haha

Just am baking from yesterday. I used a pizza cutter roller type to separate dough clean cuts . My oven is too hot at 490 / 250 Celsius but I am baking it on a cast iron grill pan for the barbecue a 1 inch thick rectangle . Next one will try around 475 degrees as the cast iron really holds the heat. Thanks for your amazing work and the process.

Epic. This would be the pinnacle of my skill set if I was ever able to make this. Hats off to you.

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you!

@shonenman732

3 жыл бұрын

You should try it. It's not too bad actually. Just make sure you have a scale and the right ingredients. Follow directions just about exactly. May even want a bit higher gluten than regular bread flour. Hardest part is the kneading and attention. It's a really "kneady" recipe hehe

Beautiful 😍😍 like a fairy bread, so light and delicate and ethereal - thank you 🌻🌼⚘

@BreadbyJoyRideCoffee

3 жыл бұрын

Glad you like it! Thank you!

Love your recipes. Can you detail the process with the science behind them? Whys and hows, tips and tricks. For example I achieved the similar result of your "Pan De Crystal" with instant yeast but not with my sourdough starter. My sourdough starter doubles in 6-7 hours.

A masterpiece!!!!!!!

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you Niki!

Great video!

Hey man, Thanks so much for your videos! You are a legend! What do you feed your starter with? I've noticed that it looks pretty white. Do you use any wholegrain in there or is it just white flour? Could you explain a reason for your choice of flour? The starter always looks amazing by the way with lots of life! Any chance of making a video with a nice open crumb sourdough focaccia? :)

Amazing bread. Similar to pan de cristal you did once with 106%..

That is the best bread i’ve ever seen in my life

I like the forest you added in this clip 😄😄😄, maybe It was winter or autume when you recorded it

Perfect 👋👋👋🌷

sick man and so inspiring

thank you!!

This is the definition of "light & airy"

Enjoy watching this video. Super high resolution pictures t makes my mouth watering looking at the translucent gluten!!

I imagine omission of lamination, shaping and scoring (latter because of no proofing in the fridge) have entirely to do with the high level of hydration and dough temperature? I have kept a starter going since the first day of the pandemic lockdown here in the US - from back in 13th of March 2020 and during which time, I have produced many loaves but never higher than 85% hydration! Your 100% both fascinates and makes me fraught with fear 😆. I shall consider giving it a go ☮️

So inspiring! I have to test this, the hard thing is to find a flour like this. Cred!

The cell structure is impressive very nice

Thanks

What a great vid! Great job on keeping it simple. When you added the starter was it on the young side, couldn’t quite tell.

awesome. am learning lots ... i might do a sourdough tomorrow.

@BreadbyJoyRideCoffee

3 жыл бұрын

Hope you enjoy

Beautiful bread. Thanks. I'm about to pop mine into the oven now after watching your video 4 times. :). How can I double or even treble this recipe? I'd love to make a huge bulbous type bread in my Dutch oven using this recipe.

An old cave structure, so nice. I wondered how it would be if it had been cooked in a cake pan or sth

Nice! Will do a 100% hydration with a white flour this weekend but will try and do a super gentle shaping at the end as well to add some surface tension before putting it into the oven.

@BreadbyJoyRideCoffee

3 жыл бұрын

It's complicated to give surface tension in the end. I managed to destroy them every time I strained them.

@lilianyanar9915

3 жыл бұрын

@@BreadbyJoyRideCoffee Great video, great bread.. thank you very much for sharing your experience. it is very valuable for us, when trying to making this ourselves. All videos and bread are amazing!

Wooooow 👏👏👏😊😊😊

Awesome video “Joy” ;)) as always. Today I assisted to all your more than 100% h videos ;)) plus that 64% one , for obvious reasons . Never tried more than 82%. I’ll try in the future, and I’ll tell you later the results. Let’s see if I can get some good flour . Thank you again!

That is spectacular. Have you ever tried to put in a clay Dutch oven instead? You’ll probably get less burning at those temperatures. Amazing result anyway. Was always having trouble going high hydration. Now I know the secret. Patience and love. Cheers!!!

in a word ...WOW.... trying it today....

@ronaldsach4632

3 жыл бұрын

i'm now at the 5 hr rest period

@ronaldsach4632

3 жыл бұрын

made the bread again today using mill river flour - i could see during the process the dough was tooooo hydrated ... the loafs came out so gummy, i can tear a piece of the inside out, put it on my hand, turn it upside down, and it will stick to my hand.... a BIG disappointment

@ronaldsach4632

3 жыл бұрын

trying one more time... this time i cut the water by 10pct- just added the starter which i fed this morn and has more then doubled- seems a bit easier to work with - we will see

Excellent, hope I can have your success.

Hi Good for you nice job , having problem in my starter here in Canada ,Ontario temperatures inside home 20 deg Celsius and is not growing or bubbling ,can you advise. Thanks

Great video which I have followed and got a good result, only thing is my crust softens as I cools. I’ve tried cooling it in an open oven, any suggestions?

Nu ma mai satur sa privesc minunatiile tale 🥰😍

With such a holey bread, use EVO mixed with balsamic vinegar and salt, to dip the sd bread! yum.

Have you ever baked with King Arthur flour? I would be interested to see how far you can go with that brand. the long ferments are so amazing.

I love your channel and I always learn so much from you. I've been working on Cristal Bread for a while and still haven't quite nailed it. Tell me, what is your starter like when you use it? How long has it fermented after last feed? What's the make up? What is the starter like at the point you add it to your autolysed flour? Thanks!

@lissyperez4299

Жыл бұрын

Maybe it's the flour you're using? Need higher gluten content??

Thank you very much for the great video. Could you please share the starter? Thank you.

Gorgeous Bread but you have so much more patience than I !

Missed your videos so muuuch

Omg 🎉 I got a rise and looks so good. Can’t wait for them To cool. These deserve the most expensive paper thin Italian salami on top!

I am making this bread following your recipe, and “I 😮may have bitten off a lot more than I can chew”

can you shape these before putting them in the fridge? or would that change the crumb

Best looking bread ever? Unfortunately, do not have the patience for the long process. Power to you!

Have you tried flipping the dough directly onto parchment paper? Once its cut (scissors, bench scraper, etc), slide onto another piece of paper wide enough to handle the transfer to oven. Just an idea.

You are nearly dehydrating your dough with the starter :D

@BreadbyJoyRideCoffee

3 жыл бұрын

:)))

Amazing crystal!! Tell me is it regular Sourdough starter of 1:1:1 you used here? I definitely would make it.

Amazing bread. Is it possible to use rye starter for 100% hydration?

0:42 Are we sure this isn't some alien nest? Just kidding. Wouldn't fit my needs, but the bread looks nice.

Great vid. Did you use any oil/greasing of the pyrex dish before all the foldings?

@BreadbyJoyRideCoffee

3 жыл бұрын

no. you don't need oil

Thanks !! Is this also possible without sourdough?

Great video. I followed each step and managed to develop good gluten (almost not sticky). When i flipped the vessel where i bulk-fermented the dough, it had stuck to the bottom, which caused the dough to completely deflate. Any tips? Could some oil in the bottom of the vessel before the bulk fermentation be a solution? Thanks!

@rainerrain9689

Жыл бұрын

He doesn't answer to help anyone ,he only replies when people praise him. Try inflating his ego in the first sentence ,then give it a go.

Two years in going to give this a try today. What is the temp of your dough fresh from the fridge and just before you put it in the oven . 👏👏👏👏👏

Hello, is Manitoba Cuoco 13% can be used instead of Manitoba Casillo? Thank you 🙏

I see your passion,so i am.trying hard to do your recepts.not well.but im still trying.will you pls make a wholewheat sourdough with more bigger such as 900 or 1 kg flour for bigger families.i found it nowhere.👍🙏

What is the temp of your dough when you take it out? Fridges vary so I can try and copy yours exactly. ❤️

I am making this bread right now do i must divide dough and can i bake in dutch oven ?

How important is the source of the sourdough. Rye is ok too, or it must be made from bread flavour? Does it make a big difference which bread flavour is used?

You’re a mad lad for using that much water 😂

Where did you get the song from I love it!

Lacey to perfection. Wow!!!! wonderful and inspiring when observing your evolution in sourdough bread making. (Love your elastic sillicon cap.very sustained and 'green'.could you send a link? Tried to get your bench scraper as well. Couldn't. Is the company closed because of the Corona epidemic.? It seems to be located in Romania?)

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you so much! I have mine from a romanian website: www.cofetarulistet.ro/ustensile-lucru-brutarie-patiserie-cofetarie/cutite-raschete/rascheta-inox-cu-maner-plastic-19-5-x-14-5-cm-ras-3.html But seems to be from Italy.

@yaronasheffer8994

3 жыл бұрын

@@BreadbyJoyRideCoffee Thank you so much. May i ask about the source of the elastic silicon bowl cover?

@BreadbyJoyRideCoffee

3 жыл бұрын

local website too :) m.emag.ro/set-6-capace-din-silicon-pentru-vase-fara-capac-extensibile-reutilizabile-albastru-transparent-ga-143/pd/DJYQ5WBBM/?ref_id=557020029

@TheMaggiebar1

3 жыл бұрын

I just got those same silicone covers in target in the states! They're in the kitchen aisle next to the kitchen composters :)

that dough have more rest time than me on a daily basis, great video though

I am tempted to try your recipe. I wonder why you did not score the dough before baking?

@lynnewilsonpace7034

Жыл бұрын

Previous post reply said too soft and doesn’t need it

I've only just gotten in to your channel, watching the last two videos, though I've been baking for years. Lately, I've been doing a 66% hydration loaf every week for the past 5 weeks, playing with the process and adding rye flour once (20% rye plus some caraway made for great sandwich bread). Watching these definitely inspires me to play around more with the process. A couple questions: 1. Do you have tips for using home milled flour? Or for milling flour? 2. Are you on the Fresh Loaf? Thanks for the great content, Kindred Spirit!

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you! 1. Yes, I grind at home too. In these breads go smoothly 10-20% freshly ground whole wheat. If you increase the amount, it is good to separate and moisturize the bran. Or grind it. See my last clip with 100% wholemeal flour (even if I didn't use the flour I ground there - I don't have a very strong wheat yet) 2. No. Just read sometimes some posts or ideas from TFL.

Not me watching this while my very first loaf is baking in the bread machine. 🤦🏾‍♀️