You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: breadco.de/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!

@elephantwalkersmith1533

3 жыл бұрын

For drrd I w

@spiceytaco95

3 жыл бұрын

What type of flower do you use? It has a beautiful flaky look to the dough idk what it is perhaps its left over husk from the seeds?

@the_bread_code

3 жыл бұрын

​@@spiceytaco95 thanks for the excellent question. I got the flour from "Mulino Padano". I wrote an article on this earlier: blog.the-bread-code.io/tutorial/2020/08/20/sourdough-flour-in-germany.html. Happy baking!

@littlewitch8954

3 жыл бұрын

Can you please make german subtitles in your videos ?

@the_bread_code

3 жыл бұрын

​@@littlewitch8954 Sorry, not for now. It is too much work 😿. I might be making a German video every now and then.

Is anyone else terrifically disappointed that he didn’t end the video by showing off the finished bread?! 😢

@BK-zy6lw

5 ай бұрын

It probably looked mostly the same

@meltingdude

4 ай бұрын

Yes, I wanted to see the results of this process.

@awaitingthetrumpetcall4529

3 ай бұрын

Not really. At the moment the big thing for me is handling 70% hydration dough. I start off using a stiff spatula in a mixing bowl, turning the bowl and folding the rough dough until all the flour is incorporated then I scrape the dough onto the counter and continue kneading with a metal bench scraper. Maybe it's not the best method but my hands stay clean. I also learned that putting the dough in the fridge to proof overnight really improves the flavor. I've been using frozen pizza dough and I want to start making my own pizza dough.

@vannguyen-eq3ec

2 ай бұрын

Good thing I didn’t waste 30 minutes to watch it. The finished bread is the best part….

@Lifeinfood

2 ай бұрын

I am!!! I watched this because I made bread where the dough looked and behaved like this until after I tried to final proof it in the bannington it wouldn’t really hold shape and when I scored it, it just melted open. So I was absolutely disappointed I didn’t get to see him score and bake! My loaf rose really well but the crust was really thin and the score didn’t really show so it didn’t have an ear :-( waiting till tomorrow to cut it open

I'm glad you pointed out that if your dough doesn't quite work out, you may need to just start over from scratch. I feel like there are too many KZreadrs who try to trivialize the degree of technique and experience it takes to make good sourdough, and downplay the effects of mistakes. In my experience that just leaves people feeling discouraged. I've been a pretty active hobbyist baker for about 10 years, and I've baked thousands of loaves, and I still get a bad batch every now and then. What I've started doing is, when I get a batch that isn't developing good structure or rise, I just knead in some extra flour and a touch of sugar and use it to make flatbreads. None of my friends have ever complained about sourdough pita or tortillas, especially when I serve them with some shawarma or carnitas. Most of them never even realize that my flatbreads are "Plan B".

@the_bread_code

3 жыл бұрын

Moin Flats. Thanks for the excellent comment. Yes, 100%. I feel that many of the recipes are overly simplified. You will have a hard time reproducing the results. Me too, I would say I manage to nail 80% of the breads that I bake. It's also due to the fact that I love experimenting and trying a few different things.

@hwiley8141

2 жыл бұрын

Thanks, i have had breads where I can tell it isnt going as planned. I go ahead and bake, and give to the birds, but your idea is much better.

While I am very discouraged, I am still trying to get this most challenging technique. I have made bread for most of my 67 years. This sour dough deal is different than a yeast bread. My SD bread is still very dense. Lately I have been watching Patrick Ryan. ❤️ Please wish me some Irish luck.☘️🇮🇪🙂

@the_bread_code

2 жыл бұрын

Good luck! You will succeed. It just takes a few attempts.

@leonlowenstadter9223

2 жыл бұрын

How are things now, two months later? Kept on trying?

@thischannelisdeleted

Жыл бұрын

You’re insane. Sourdough is infinitely easier than regular bread. Very, very easy.

@deebrake

Жыл бұрын

Hi Mary Jo: Don’t get discouraged about baking sourdough. Give yourself at least a year of trying it to improve. I started the journey in 2020 and I’ve watched so many videos taking from each the things that made sense to me. I had to stop being so hard on myself. Also, a recipe with less hydration may be better. The recipe here is more for experienced bakers. You might want to search: Artisan sourdough small hand mix from start to finish for a recipe that is less hydration. Hope this helps.

@njah1590

Жыл бұрын

If it's any consolation my local birds are really enjoying my weekly fails, although I do have to soak it in water for them 😂

Your content is amazing. So much detail and advice. There's really no other channel like it

The best, most compehensive, step- by step tutorial for beginners. You do not take corners and show ever step. Tanks so much for taking the time for making such videos. Please continue this good work.

Gluten Tag! Never did i think i could make my own bread, let alone bread that makes my family and friends sing my praise! Its all thanks to you!

@theinvisiblewoman5709

3 ай бұрын

And your bread joke is solid too!

Gluten tag!! Love these videos you’re such a happy guy and really enthusiastic so it’s lovely to watch but also very helpful and covers all the principles excellently!! Thank you so much 😁

Thanks for the great instructional videos! Your tips have really helped me take my sourdough baking to the next level. :)

Made some amazing bread on my first try! I was expecting a failure, but it was really great. Excellent oven spring and amazing open crumb. Thanks for the great videos!

I have not had any successful oven springs yet, so I'm very glad you put this video together.

@the_bread_code

3 жыл бұрын

Moin Sippi. Thank you very much. That really means a lot. Happy baking and please feel free to reach out with more questions.

Very insighful and helpful. I've seen dozens sourdough video but still learn a lot from this, like the tips for a sour-sourdough. Thank you! ✨

Great explanation and demo. Thank you!

Thank you for your videos! I have been following the Ken Forkish method with pretty good results, but found the folding method difficult until this video. I find your method has one big difference that made the whole process easier - you divide your dough in half before the folding process. It made folding much more manageable and for that I thank you so much. I ended up with two beautiful loaves with ears 🥰

Thank you for making and sharing this excellent video. I learned so many new techniques! Thanks again!!

@the_bread_code

3 жыл бұрын

You are most welcome God. Thank you for the nice words.

Loved it very much! Thank you, I can already see the difference in my dough. I cannot wait to see the finished loaf.

@the_bread_code

3 жыл бұрын

Moin and Gluten TagYunJi Choi, Thanks. Hope it turned out very well. Feel free to reach out with more questions! Happy baking.

An excellent tutorial on kneading and dough handling well done, great video!

As a beginner sourdough baker I've watched many videos, and this was far the most informational and detailed explanation. Thank you for sharing your wisdom! Now I need to go out and find the next step where to go from here :)

@the_bread_code

3 жыл бұрын

Moin Kati. Thanks for the nice words. Figured this could be a good video with some more info about the whole process: kzread.info/dash/bejne/Yp96u9ujY7qxoKg.html. Feel free to reach out with more questions.

@karlgreat4166

Жыл бұрын

Ohh okay I’ll try doing a little jig and sing 🎶 my wild Irish 🌹

@annettemitchell2485

Жыл бұрын

I agree with Karl above, you explained the bakers math, autolyse and lamination better than any of the videos or members of the Facebook groups I belong to. Thank you for being a teacher as well as a baker.

@annebrosnan6384

8 ай бұрын

Does it matter what type of flour I use in my starter? I have been using rye and wheat flour. Could that make my starter too sour? Should I be using only white flour? By the way, great video! The technique for shaping the dough using the bench scraper was especially helpful. Thank you!

@rkatika9

8 ай бұрын

@@annebrosnan6384 The real sourdough experts suggest to use whole wheat and rye in the starter. I think the sourness depends on the length of the fermentation. The longer you ferment the dough (not the starter), the more sour your bread will be. I'm not an expert, so take it with a grain of salt 😉

You're a very good teacher.... Thank you for your efforts here, I'm learning a lot!

@the_bread_code

3 жыл бұрын

Awesome. Glad you are enjoying the videos. That really means a lot. Cheers.

Extremely helpful! Thank you for all these amazing tutorials

@the_bread_code

3 жыл бұрын

Moin Greg. Thanks for the comment. That really means a lot! Happy baking.

This video is pure gold. You have enough material for a masterclass. Thank you for the great tips. L'amour de Montréal

Excellent video! You are very engaging and entertaining and present much information without being boring. TYVM!

@the_bread_code

3 жыл бұрын

Thanks for the nice words!

Honestly even that very first trick alone was worth the watch! I was always going straight in and trying to add strength to my dough immediately after mixing, waiting even half an hour makes a night and day difference!

Great job! Thank you very much for your detailed instructions and advices. I am very grateful for such a helpful video 👍

@the_bread_code

3 жыл бұрын

Moin Zita. You are most welcome. Glad you enjoyed the instructions. Feel free to reach out at any time with questions. Happy baking!

Thank you very much. Your KZread channel and your blog is a newfound treasure for me. So much information that I've been looking for.

Your videos are SO thorough and helpful. Thank you so much for making such great content ! I'm sitting here while I have a nice Sourdough baking in the oven :))

@the_bread_code

3 жыл бұрын

Moin Síofra Collins, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

I had trouble getting good oven spring, and then I followed these steps. The result is astonishing, the best looking bread I have ever done. Thank you so much !

@the_bread_code

3 жыл бұрын

Moin and Gluten Tag katimaboy, you are most welcome! Feel free to reach out with more questions! Happy baking.

Your description is truly clear and I really like it because you point out so many important points of making sourdough ❤ thank you so much 🙏🏻🙏🏻🌺🌺💗💗

Your English is perfect Thank you Patricia

Great tutorial! Thank you, I am a beginning sour dough baker and I need all the instruction I can get....you are a good teacher and your English is terrific...thank you again.

@the_bread_code

3 жыл бұрын

Moin Flying. Awesome. Thank you very much. That really means a lot! Feel free to reach out with questions any time!

@ursulabecker730

2 жыл бұрын

Very very patient and a super good teacher.

I love this channel! This video is so helpful and typical of the others. Not only really comprehensive and practical, but presented in an engaging and approachable way by a fellow amateur who’s gone through the same roller coaster many of us have. Thank you!

@the_bread_code

3 жыл бұрын

Moin and Gluten Tag Richard Bradshaw, you are most welcome! Feel free to reach out with more questions! Happy baking.

I followed these suggestions/techniques on my last bake. Although my bread had been succesful in the past, this put it over the top! Thank you. Great video.

Thank you I love this tutorial showing how the dough should look at each stage

Thank you so much for sharing. I've watched so many sourdough videos but you're the only one who's really explained causes of unmanagably sticky dough and ways to fix it. Just what i needed. Fantastic!

@the_bread_code

3 жыл бұрын

You are most welcome 🙏🏻

This is hands down the best lamination technique I’ve seen on YT. Thanks for the tutorial, I tried it and was ‘so satisfying’ as you like to say.

@the_bread_code

3 жыл бұрын

Moin Karen Lee, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

Very informative! Thanks for posting!

This is the best sourdough baking video I've seen. You explain everything so well

@the_bread_code

3 жыл бұрын

Moin Pao, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

I've scoured near and far for better spring in my Sourdoughs. This is the preeminent video for that. Thank you this.

@the_bread_code

3 жыл бұрын

Moin Fis. You are most welcome. Happy baking!

I love that you show how you work without using tools. Gives me a better understanding of working with dough. I really enjoyed your pizza video by the way

@the_bread_code

3 жыл бұрын

Moin Ratmaster4000, thanks a lot for the nice words. Agreed, I am trying to use as few tools as possible. This makes it easy for everyone to follow the steps. Some suggest to use lots of different tools, but in the end it's technique that matters.

Love your channel! Fun but with lots of info! Keep it up! 👍

I was just about to give up when this video showed up randomly. God sent 🙏 deffinetly the best presentation i have ever watched. Been so helpful. Thank you so much

Thank you so much. I've come to understand the sourdough baking process so much better with your tips and all of the information you share in your videos. No more flat bread for me now, though I still have to improve my scoring...but it´s getting there. ¡Saludos desde México!

Thank you so much for this very well thought out, helpful video. I’m only about 3 weeks into my sourdough learning process and so far, every boule I’ve cut into has been dense and gummy. Your video helped me to see some things I may need to do differently such as mix the starter into an autolysed dough instead of mixing my starter into water and then adding the flour. And now you have me questioning my water ratio and the acidity of my starter. I’m going to tweak a few things and get the next one in the oven! Thanks again!

@ewusia1977

2 жыл бұрын

There is nothing wrong to mix the starter with water, I've been doing this for years!

Thanks for taking time to edit and have actual captions for the Deaf, helps make video easier to follow.

Thank you for sharing your knowledge on improving strength of sourdough bread dough. 😊

I've watched many KZread channels about sourdough and yours is the best and so well-explained! After watching a several of your videos, I finally found out what's gone wrong with bread (too sour starter, too high hydration for the flour I use and over fermented during bulk fermentation). I referred to your other video about hydration, did a few experiments and came up with my own formula. I then applied the tips you've shown in this video and I'm so pleased with the result - I have a stronger bread with nice 'ear' and beautiful crumb! :) Thank you!

@the_bread_code

3 жыл бұрын

Moin Amanda T, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

I appreciate your many useful tips and charming manner. This week I made my first totally successful sourdough loaf in a Dutch oven after watching one of your videos. Bench kneading helped, but I think the winning tip was to place the chilled dough in the freezer for 30 minutes to facilitate scoring. Game changer!

@the_bread_code

3 жыл бұрын

Moin Judith. Awesome. Thanks for the nice words. That truly means a lot. Glad you made an amazing bread, it is so satisfying! Happy baking!

So much about this is brilliant, but the tiny 'doubling' sample is genius beyond anything else I've seen!

Wow, nice work. Always nice to see someone enjoy showing the world how fun it is to goof around in kitchen. The rewards are satisfaction.

I know it can be scary or intimidating putting shows on KZread, especially since so many others have coverade the topic. But you bring so much more, including the science and technique! Instant subscriber!!! Not only do I love sour dough, but I love your approach!

@the_bread_code

3 жыл бұрын

Moin Chris. Sank you very much! Feel free to reach out with questions at any time!

Goodness!! 40 seconds in and I've already learned a very important point: too sour of a sour dough affects the structure of the loaf. I've got incredibly tangy loaves & they've looked great up until they come out from the oven!

Hi, I'm really enjoiyng your videos, thanks for posting them! I've been trying all the tips & starting to get some really good results! It's very satisfying! Cheers!

@the_bread_code

3 жыл бұрын

Glad to hear Dan - that's awesome. That means a lot. Feel free to reach out with more questions :-). Happy baking!

Thanks for the tips. I had my best oven spring ever since I started my sour dough journey 3 years ago.

Hi! I’m new to your channel and have already learned so much about handling sourdough. I’ve made a lot of yeast breads and I hadn’t recognized how differently I was supposed to handle a sourdough! My next loaf will be so much better! I look forward to watching more of your content! Do you ever add Vital Wheat Gluten to your dough? I have one recipe that recommends it. I thought maybe because it was part whole wheat flour.

A superb tutorial. It'd have been really good to know how to fix things when things do not work as expected at certain points, without discarding the dough, or whether fixing it is at all possible at that certain point.

Looking for simpler recipes, I’ve found simpler less handling that turned out wonderfully well. But your video gave me more understanding. Thank you!

Coil folds are soooooooo satisfying to do :) Great video. Thanks for sharing.

@the_bread_code

3 жыл бұрын

Oh yes. Especially towards the end when your dough gained all that structure. Very satisfying 😋. You are welcome. Happy baking.

Love this, learned so much. Finally understand what autolyse is and why it's so important. Also got to practice my German (Alexa timer for 6 hours -- I understood!!). And you are a very sporty and skilled guy. Thank you!

@the_bread_code

3 жыл бұрын

melissa johnson hahha. Thank you very much. Cheers 🎉

Such a good idea about testing hydration! I've been so sucked into trying to get "high hydration" for the sake of just having that number high (because somehow that makes me feel special). But maybe I should be letting the flour/blend dictate what I'm doing.

@the_bread_code

3 жыл бұрын

100% - this is so very much true. I have been there too. I recently made a video on testing the water content you can use for your flour: kzread.info/dash/bejne/dKKqysqxgb23YZc.html. Just take some of your flour, prepare different bowls and mix with different levels of water. Test at which level you can get a window pane, and where it breaks. Much better than just following a % value you find on the internet. For beginners I always recommend to go lower. Your dough is way less sticky. You can focus on practicing the technique and become better.

@kaeseatom

3 жыл бұрын

German here. I will definitely do the testing soon. I have had decent results but my doughs tend to ferment faster than recipes suggest. Since you might have experience with flours here what do you suggest to use best. I have 550 wheat flour (Bio), Wholewheat Flour as well as Bread flour (no type on the bag). Do you have any experiences with those concerning the hydration levels? Thanks a lot.

@Im_using_your_moms_log_in

3 жыл бұрын

@@the_bread_code great! Thanks.

@florencekang927

3 жыл бұрын

kaeseatom @

@pegc3919

2 жыл бұрын

Are you using 100% whole wheat flour?

your videos are the BEST bread videos I've ever seen. thank you so much for all your work! I've been baking seriously for over a decade, but your techniques have improved my bread already so much! I've ordered the book.

Oh wow such amazing advice, not to blindly follow hydration, but to work with your own flour and understand it. This is next-level bread philosophy, you are clearly operating on a higher plane of bread knowledge, but this was just what I needed to hear to overcome my present issues. Thank you!

I just had a 2nd sourdough failure..... feeling kinda discouraged and stumbled on your video. Thank you for your kind words of encouragement, I am sure a lot of newbies like me will feel brave to venture into the bread world again. Thank you for this very informative video.

@the_bread_code

3 жыл бұрын

Thank you very much for the nice words!

@erincarr9411

3 жыл бұрын

I've failed at least 6 or 8 times now for just a broad. I've used starter to Levin bisquets and buns successfully.. But I'm gunna try again now that I've found your channel.

@hermei8828

3 жыл бұрын

@@erincarr9411 You will make it dude! For me it was the wrong hydration I used for my flour and that my starter was to acidic. Now I am baking amazing breads and I started 8 months ago, baking once a month at the start...

@leonardmilcin7798

2 жыл бұрын

Don't get discouraged. I had a lot of failures before I understood through trial and error what I am doing wrong. And it was always my own avoidable fault. You learn to bake sourdough consistently you will be happier for the rest of your life.

@lonewolfe2502

Жыл бұрын

Wow, you feel discouraged by not able to make a bread. Life is going to give you some amazing surprises. 😂

This is so helpful - thank you. I've been making sourdough for around six weeks now with varying degrees of success, so I'm looking forward to trying your techniques on my next bake. 😊

@the_bread_code

3 жыл бұрын

Awesome. Glad you found this tutorial useful. Feel free to reach out in case you have more questions. Happy baking.

@banoojammehdiabadi2929

3 жыл бұрын

I am on gluten free diet I appreciate if you show me and teach from start to make the starter Thanks

You really are a most excellent teacher. Thank you.

Great tips, love how well you explain everything, thanks 🙂

@the_bread_code

3 жыл бұрын

Moin and Gluten Tag Tre A Tavola, you are most welcome! Feel free to reach out with more questions! Happy baking.

After 5 months of nerdy baking/research of sourdough, i find your tips best of all of youtube. Thank you

@the_bread_code

3 жыл бұрын

Moin Gorazd. Thanks a bunch, that truly means a lot! Happy baking.

I can say that the suggestion to put a small part of the dough into a small container has saved me mistakes in bulk fermentation. Thank you!

@the_bread_code

3 жыл бұрын

Moin Cindy. Awesome, glad you enjoyed the tip. Just to be save, you can stop bulking at 50-75% size increase. Sometimes doubling is a little too much depending on your flour's properties.

Great presentation. Many thanks for the lesson.

@the_bread_code

3 жыл бұрын

Glad it was helpful! Cheers from Hamburg.

I don't usually do this, but was very satisfying to watch. I watched the entire video, thanks.

Thank you and hearing your speaking German once in a while lets me hear what my Dad sounded like, I miss him and both of yours languange. Wish I had learned from him. Danka --sorry if spelling is incorrect

@the_bread_code

3 жыл бұрын

Hey Sharon. Haha awesome. Yes that's almost correct. It would be "Danke"

Another great video and I appreciate that you spend so much time reading and replying to comments too! Salut to you🙇🏻‍♀️ quick question, when will you add your inclusions in sourdough? Lamination phase? Hope to see you do more German style bread too 🥰🥰

@the_bread_code

3 жыл бұрын

Moin Gloria.You are most welcome. Your words mean a lot. Thank you! I always add the sourdough after the Autolysis stage. So I mix flour and water, let it sit for at least 30 minutes, then add salt and sourdough. Happy baking!

I really like your demonstrations. Thank you.

I learned a lot ,Thank you for your time.

I’m alway tempted to buy a stand mixer but I really want to learn how to make a great dough without a machine. This is a masterclass, thanks for posting

@the_bread_code

2 жыл бұрын

Thanks Keri ❤️

@Lui8111

Ай бұрын

Do it without. I’ve been wanting to buy one but only because I sometimes do pop up of 30-60pizzas

I greatly enjoyed this video. I'm already having reliable results using KA Organic Bread Flour and fresh, locally milled Rouge de Bordeaux whole wheat flour (at 15% protein.) I'm using the coil fold (or "stretch-and-fold," if you prefer) method, but slightly different sequence of lift (which is doing a "stretch") and folds. Yet, there's always more to learn, and I love the way you handle the dough so gently. I'll try dividing the dough earlier to see if cutting the dough later has any noticeable effect on weakening the structure. Once I got adequately educated about the basics, I found that -- just as you demonstrate -- you develop a "feel" for how things are progressing through the steps, and you can make adjustments as you go. One thing I think can really help "beginners" (like me) is a long Autolyse. I mix the Levain and then immediately make the Autolyse. In about 3 or 4 hours, the Levain has doubled and I mix it and dissolved salt into the Autolyse. From the very beginning, with the flours I'm using and the extended Autolyse, I have pretty robust gluten.

@the_bread_code

3 жыл бұрын

Moin Paul. Awesome. Thanks for the comment. It's great to know that you figured out what works best for your flour. Yes - every flour is unique. You have to practice with the flours you have at hand. It's a good learning. Once you know it you will bake better bread!

Finally! After hours of watching the bread code videos and countless attempts I HAVE OVEN SPRING! thank you!!, 🎉❤

Love the way you explain the process. For me that I’m not not knowledgeable whatsoever it was easy to understand. Thanks!

@the_bread_code

3 жыл бұрын

Moin Carlos R Carrasquillo, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

It would be great to see the finished loaf as well as the crumb. I know this was more about strength but seeing the final product really helps

@the_bread_code

3 жыл бұрын

Moin. Lesson learned, sorry. I will include it next time. It is very similar but somewhat more open than the one I baked in this recipe: kzread.info/dash/bejne/h22TqbiBpayXgtI.html. Happy baking!

@everseeker

3 жыл бұрын

I agree.Not sure what "final look" you were going for. I would love to see it as you are putting it in the oven (What was the final shape, did you do any "last touches", what container was used) When did you add the cuts(What pattern is best), and to see what it looked like coming out

Hi, thanks for this excellent tutorial ! I've been baking since May with my rye starter thanks to virus and workingfromhome! Only today I managed to have that ears and oven spring by this amazing video. I might have missed, after autolyse, whilst doing the bench kneading do you wet the bench or not? Thanks again! ✌🏼

@the_bread_code

3 жыл бұрын

Moin Nigar. No need to wet the bench. You want it to be dry so that the dough sticks to it. That way you can fold it over more. Happy baking.

Thank you for showing this technique, it was very helpful to me.

@the_bread_code

3 жыл бұрын

Moin and Gluten Tag Martin, Thanks. That means a lot. Feel free to reach out with more questions! Happy baking.

This is what I have been missing in my bread making. Thank you. Your English is excellent.

@the_bread_code

3 жыл бұрын

You are welcome 😊

Thank you! I was just about to give up-everything I tried previously still resulted in weak flat loaves. I tried your method and both of my loaves turned out just like your picture! I used your oven temp trick as well and they had perfect oven spring and perfect ears. And I love your sense of humour and the name of your starter -Bread Pitt 🤣🤣🤣🤣

I have attempted 3-4 times and failed. I had SUCCESS this morning after the overnight in the fridge - wow oven spring! Thank you for making this fun! Your video was great! Hugs from Michigan!

@the_bread_code

3 жыл бұрын

Moin Dhurat. Awesome. That really means a lot. Glad I was able to help. Seeing a dough spring in the oven is so satisfying. Especially after all that invested work.

@kerenwarner3836

3 жыл бұрын

I've found that too...an overnight in the fridge gives incredible oven spring!

Thank you, i love this Channel, super experience Greetings from switzerland Roland

A very thorough instruction.thank you

Oh wow, someone actually tells me what to do with my too sticky dough, I can oil a loaf tin and then bake it. Normally I would go on and on, trying to get strength into my dough, but now I know it will never happen. Great tip of taking a piece of your dough and putting it into a ramekin and watching for proving/doubling in size visually, rather than guessing by using time. Thank you for teaching me about correct water/flour hydration and I’m going to try your way of testing my flour with the different water ratios. I’ve learned so much from watching 3 of your videos. You rock!😉👍🏻🤗

@the_bread_code

3 жыл бұрын

Moin Linet. Awesome. You are most welcome and thanks for the nice words. Truly means a lot! Happy baking.

The moment with sunglasses really shows how much his dough means to him.

I very much appreciate this video! I’m currently following along as I make my own loaf. I’m not sure if it was asked (I couldn’t find it in the comments) but what do you do with the sourdough in the little jar?

Thank you so much. This is the most perfect video of making sourdough bread.

Hi, so sorry for all the questions, I’m no scientist : ) how do I know about my flour protein so to work out how much water & starter? Also, how do I know if my starter is too sour, what do I compare it to when I taste it? Is there any advice you can give as I make mine with whole grain & wholemeal spelt flour & add lots seeds, so any tips gratefully received. Thx Ingrid.

@the_bread_code

3 жыл бұрын

Moin Ingrid. Excellent question. The % protein is typically listed on the packaging of your flour. What does it say there? I'd try feeding your starter 1:5:5. That should do wonders. Then try tasting it, just to develop a taste for the sourness. You can compare it with a starter that you let at room temperature for a little bit longer. I would recommend you to also consider using a loaf pan, it will make things a lot easier :-)

@donjet5371

3 жыл бұрын

If your flour is "All Purpose Flour" it will have a protein content between 9-12%; if it says "Bread Flour" it will have between 12-14%; "pastry flour" 8-9%; "cake flour" between 7-8%.

@unniringstad7482

3 жыл бұрын

@@the_bread_code , Werqk

@CoCreeed

2 жыл бұрын

@@the_bread_code so you mean 1 part starter, 5 parts water, 5 parts flour I guess? And what to do if my starter is too sour? Keeping it at room temperature, feed it more often, change the ratios (to 1:5:5 for example :D) Thanks :)

awesome videos and clear detailed instructions for bread baking....Danke

Excellent video and commentary- thank you !

@the_bread_code

3 жыл бұрын

Thank you too 🙏🏻

Hi! I can’t thank you enough for the time you take making these fascinating videos. Do you have any tricks to get the dough out of the pot (when you cannot just flip it upside down) ? Everything was going perfect, including the coil folds, but the dough got completely torn apart when I tried to get it out ;-( So sad ... I got the feeling that I waited too long between the last fold, and the shaping ; so the dough had lost all its strength, and it was impossible to get it out. Do you think that it is important to do the last fold shortly before shaping ? Thanks a lot, and please continue posting those videos ! (I apologize if the question has already been asked, I didn’t find it in the numerous comments I read)

@the_bread_code

3 жыл бұрын

Moin TheSdubray. Oh noes, damn! I feel what happened is that you ran into overfermentation. You fermented your dough for too long and then the acidity broke down the gluten network. This can easily happen. Try feeding your starter a ratio of 1:5:5 and then maybe even try to finish bulk fermentation a little earlier (50-75% size increase). Feel free to send more questions.

@TheSdubray

3 жыл бұрын

Indeed, I had several signs of overfermentation, but didn’t believe it because the dough hadn’t doubled (thanks to your genius probe trick !) I never dared to try a 1:5:5 ratio because I once read that on the long term the starter would die if you did not respect 1:1 flour ratio. I will definitively follow your advice ! At least I discovered cool folds, which are indeed incredibly satisfying ... Thanks again, I can’t wait for my next try !

@TheSdubray

3 жыл бұрын

Hi, just wanted to give you some news, and eventually some help to people who had the same problems. It appears that my main problem was not only over fermentation, but also too much water for my flour, and the use of rye flour, which causes the dough to be too sticky for my capacities. I started again from the beginning, with a plain and easy white flour, followed your tricks, and ... I am so so so moved, because for the very first time I got a real beautiful oven spring, just as I was dreaming of. These months of work are paying off, and once again thank you so much for your help !

I only have been baking for about 3 months and I feel my doughs don't have a nice gluten structure like yours do even though they are consistently getting better each time. I will follow your steps next weekend bake!

@the_bread_code

3 жыл бұрын

Awesome! Try changing only one parameter each time. That way you will learn from each loaf. Happy baking and feel free to reach out with more questions!

You are teaching the world how to make bread. Thanks so much!!

best guide, will use it the next time i'm doing dough!

Hi, wonder how to know if my starter is too sour? Is there a PH level for that?

@the_bread_code

3 жыл бұрын

It should have more than 4.5 PH. The taste test also works very well. Try feeding your starter 1:5:5 that should help a lot 👍

Thanks for the excellent video, I’ll definitely follow those steps when I re-try upping my hydration game (I feel the flour can take it, but I didn’t know how to handle the dough to give it structure). There’s only one thing I didn’t get, how long do you wait between coil folds? Around 1 hour? 30 minutes? Thanks! PS: as someone said above, would’ve been cool to see the final result even though that wasn’t the goal of the video ;)

@the_bread_code

3 жыл бұрын

Moin Julia. Thanks for the comment and the feedback, that means a lot. I'd wait around 1 hour between the coil folds. The last coil fold I recommend to do around 30 minutes before shaping. The more strength you add, the less you have to coil fold. At some point you should notice that your dough hold its shape a little better. That typically happens for me around 3 hours in the whole process.

Thanks for this video. Seriously helps👍

Wow, super great teaching video. Thank you so much.