Wow you are the first one to talk about how over pre proofing causes loaves to be too wet. Thank you so much.

@TheRegularChef

4 жыл бұрын

Yeah I’m not sure why nobody else talks about it, but I’m glad I was able to help! Like I said, once I realized that, it made the biggest difference for me in my loaves

@agutta13

4 жыл бұрын

I have been suffering from loaves with poor spring. No real ears yet. Hoping that not fermenting for the recommended 4.5 hrs helps. However I like the flavour of an unbleached bread flour sourdough best. Any tips on modifying recipe for a less thirsty dough? Nearly all recipes have whole wheat percentages and it affects how wet the dough is when I dont use whole wheat.

@TheRegularChef

4 жыл бұрын

Yeah I think that'll help! As far as the flour, I would start with a lower hydration since bread flour is generally less thirsty than whole wheat, and gradually increase the hydration as necessary. You could also try different brands of bread flour if you're not getting the desired result with the current brand you're using since they're all slightly different.

One extra point: oven temperature. Which depends on the oven. Recipes often tell bakers to put the oven temperature at as hot as possible 475-500° to get that spring. But my oven is very small, heat coming only from the bottom. Given the tight space and heat source, the Dutch oven got too hot, stopping the dough’s rise prematurely, and giving me saucer shaped loaves over and over again. Once I turned it down to 450° my loaves started popping up nicely and reliably. All of which is to say, if a baker follows all these key points and still gets a flat loaf, they should experiment with oven temp. Depending on the oven-large/small, convection/fan/gas only etc.-they may need to up the temp or lower it.

@mdahsenmirza2536

2 жыл бұрын

Lol my oven has 250 as max

@moonwalk1031

2 жыл бұрын

@@mdahsenmirza2536 😄 Oh, dear! But have you checked with an oven thermometer? You never know for sure if the oven temp matches the "dial" until you check with an oven thermometer.

@mdahsenmirza2536

2 жыл бұрын

@@moonwalk1031 true true 😅

@abogaard

2 жыл бұрын

@@mdahsenmirza2536 you guys are talking about two different units, C and F

@marck1726

2 жыл бұрын

@@mdahsenmirza2536 that would be 500 F not 500 Celsuis :)

Making a loaf today and thought I would do a quick search for some lift advice. I found this video very straight forward and helpful. Appreciate it!

I learnt more from this 6 mins than hours of other vids. Thanks 👍🏻🤙🏻

@dorothyihmig9516

3 жыл бұрын

Got to agree

@glenneverson651

3 жыл бұрын

Yup me too

Success!!! Following your tips, I now have amazing sourdough. Thanks so much 👍🏻

Am a newbie at Sourdough baking. Charlie you have explained all the issues of SB and I am so grateful. Will definitely follow all your tips given. Thank you so much. Thank you so much.

Your knowledge is appreciated, thanx!!

wow, now i know i've been over fermenting! i didn't know that was a thing so this is very helpuf!

Thank you Charlie! This video was extremely helpful! 😀

You are literally the clearest, straight to the point guy and that is exactly what i need! This was incredibly informative... even if the main thing i took was i need better technique 🙈. Subscriber made here 👍🏻

Very good, loved your vídeo ! No fireworks or unecessary information as other channels, congratz !!!!

What a great, informative video! Thank you for this!

You explained everything so well! Thank you.

Nice straightforward presentation!

Good smooth talking with concise information 👍

Awesome advice, thank you!

Awesome explanation. Thank you, and keep up the good work.

Beautifully demonstrated!

Thank you, learned several useful things from this!

Thanks Reg. Nice job with helpful info.

Really amazing video and explanations! I just love when people actually explain the details of why and how something happens, so I can actually understand what's going on. Good job, keep it up!

@TheRegularChef

4 жыл бұрын

Thanks! I feel the same way, I think it’s super important to understand the process.

@myongmyong2907

Жыл бұрын

Very impressive for expplaining how to fold correctly the shaping of the sourdough. Tks for the tips.

Thanks for the helpful info! You’re a great teacher!!😊

Extremely helpful! I've been overfermenting!

This is such a helpful and informative video put in an easy to understand way... thank you from me and my future fluffy loaves!

@jakritdankittipong5264

3 жыл бұрын

Jakrit

Ugh. Thanks so much for this video. This fixed most of my problems. Can't wait to bake tomorrow.

Great explanations. Thank you so much,

excellent video, tips 3 and 4 fixed my mistakes, very useful, thanks for posting

Very nice instructions. Thank you!

Great tips. Thank you.

THANK YOU - I've been having tons of trouble and realize now that I've been over-fermenting my dough. I've been feeling so frustrated and had been completely misdiagnosing the problem up until now!

Tip1 Starter 1:26 Tip2 Shaping 2:29 Tip3 Overfermentation 3:43 Tip4 Scoring 4:34 Tip5 Steam in oven 5:30

@semukelisiwemtolo2274

3 жыл бұрын

Youre the Real MVP!!!

@gancarzpl

3 жыл бұрын

Can you prepper bread dough in the evening and bake it first thing in the morning? Is it possible and haw should it be done ? Should you add additional east in the morning?

@jakritdankittipong5264

3 жыл бұрын

Starter

@werguitar

3 жыл бұрын

@@gancarzpl its possible. I recomend you to make bread in a single day at weekends to get used to the process. Then you will be able to adjust the process by yourself.

@danielmoura9421

3 жыл бұрын

@@gancarzpl don’t add anything to the bread after bulk fermentation has ended, it will degas it; that is, remove the air bubbles and thus making in flat. If you want to let it rest overnight to bake in the morning, you might need to put it on the fridge so it doesn’t overproof.

Great vid, thank you. Nicely explained. Lots of things for me to try!

Thanks a lot! This was really helpful.

thank you really nice video and good explained...wow the inside of the bread looks fantastic

Great video, thanks for not skipping any steps. Please consider doing a video about using self ground flour.

THANK YOU for the tips. New home baker here 🙋🏻‍♀️

Great video. Informative and concise.

THIS IS GOLD. Thank you!!!!

That was really really good and very easy to follow. Nice tutorial.

Great video.. answered some of my questions why I wasn't getting the best result!

Omg this came in at the right time! My starter baby is ready for another loaf this week

Thank you for this easy-to-understand, practical information. I have been baking sourdough bread for a couple of months and with all the reading and video watching nowhere was I made to understand that time to bake with my starter was at that particular point in time and could be up to up to 12 hours after refreshing.

Guilty: over-shaping, over-proofing, and over-thinking it! Thanks for these practical, clear, concise, understandable, no-nerdy tips. Applying them now.

great video mate! thank you!

Thank you.Very informative.

Great tips!!

Came here after baking several dense, flat loves & this is so helpful!

Great explanation pal!

Thanks for explaining the reasons behind the steps, so many tutorial tell you what to do but not why you have to do it...

@carolb5677

3 жыл бұрын

Exactly! For me, it is so much easier to remember the tips if I know the reason behind it.

That's a wonderful transformation

@TheRegularChef

4 жыл бұрын

Thanks!

Great tips. I think tip #3 on over-proofing has been my issue. Looking forward to trying again with a shorter bulk proof.

Killer crumb structure! Looks mighty tasty

Nicely explained. Thank you.

Thank you this is really helpful and well explained

The tip about tearing has never been mentioned before but is very helpful! Thank you- another piece of the jigsaw falls into place

really great video, thanks! helped me a lot im just starting my sourdough journey

Great presentation, thanks!

Excellent advice, many thanks!

@TheRegularChef

4 жыл бұрын

No problem, I'm glad it was helpful! Thanks for watching!

Thank you so much! My goodness so helpful!

Sooo true. All those tips are spot on!

Thanks for this! I was having hit or miss successes with my oven spring despite a vigorous starter, and I realize I was adding it at the wrong point and probably letting the bulk fermentation go on too long. Been getting a nice crust thanks to diastatic malt powder though, so very excited to keep experimenting :)

This is awesome, thank you!

I am obsessed with breads lately, thx for the tip

A very well presented video many thanx

love your videos!

Your breads are so beautiful 😍 the shape and inside ohh just perfect! Thank you for tips I will use them this week

awesome help!

Thank you for your help. I think I have been letting my dough ferment too long. I will follow your advice!!!

So grateful I found your video. This time around I think I over fermented the bulk rise. I was told it should double in size. That took about 4 hours and then I noticed the dough was soft and kind of wet. Uggh.

Charlie, this is a fantastic vidio, very educational. I bake all our bread, no store bought bread. I have subscribed so I can slowly work my way through your videos and learn. Thanks.

Thank you for this video!! So informative :)

Excellent! I was not getting my spring. You explained the cause , over fermentation.

Thank you for your information. I've just subscribed!

@TheRegularChef

4 жыл бұрын

No problem, I'm glad you enjoyed! Welcome to the channel!

Great tips Regular Chef!!

@TheRegularChef

4 жыл бұрын

Thanks, I'm glad you enjoyed!

some great tips!

Hey man! Just found your channel. I enjoy your presentation! Can't wait to see more from you.

@TheRegularChef

4 жыл бұрын

I appreciate it, I'm glad you enjoy! Welcome to the channel!

Been looking for a video about this for a min!! Thank you bro, feeling confident about this weeks bake

@TheRegularChef

4 жыл бұрын

Awesome, glad I could help! Nice profile pic btw, I’m a huge Mac Miller fan too

@brojan67

4 жыл бұрын

@@TheRegularChef Thank you, he was so good man. RIP

best video i've seen! thank you

I use a Dutch oven with an ice cube between the Dutch oven and parchments paper. Super helpful!

@user-ee2nq6rs1s

Ай бұрын

YES! I did this as well and it made all the difference.

This is a helpful vid !

thank you for this 🙏

I've been learning more about sourdough, thanks for this video!

@TheRegularChef

4 жыл бұрын

No problem, I’m glad you enjoyed! Yeah, sourdough is a great hobby to get into!

Thank you so much for the tips. Your first minute of this video explains exactly what was my weekend. Yesterday a baked my first sourdough bread and the result was like the flaten bread of the thumbnail. At least the taste is really good. Cheers from Brazil.

@TheRegularChef

4 жыл бұрын

Haha yeah we’ve all been there. I’m glad the video helped though, thanks for watching!

@simonb9573

4 жыл бұрын

In Germany we would call this a bad bread as the distribution and size distribution of the pores is very uneven.

Thanks it’s helpful :D

Good comments Charlie - I think I identified my problem -- over cold proofing.

very good video, diect, cocise and professional.

This guy needs some more love! Great video man!

@TheRegularChef

4 жыл бұрын

That means a lot man, I appreciate it! I’m glad you enjoyed!

there's already a bunch of these but thanks for making this!

Great help thanks 😊

So helpful thanks

Thank you! Thank you! Thank you!

Great presentation and great job! I really appreciate the precise and well-articulated explanations of how the process works and why these tips solve the various challenges with making sourdough bread. I'm the kind of guy that needs to understand how it all works to be successful at something like baking. You struck a nice balance between casual and technical. Thanks for the great tips! Add an obscure Monty Python or Star Trek reference or two and you'd do Alton Brown proud!

If you are using a lower hydration starter it won't pass the "float test" but will still create a great oven spring. Fermentation which I believe is about 90% of creating oven spring is about the interaction of Time and Temperature. You can't rely on one without considering the other in my experience. Thanks for your videos of baking and cooking.

Wonderful video! Another point - If you don't use a dutch oven, at least bake it on a preheated baking stone/steel/cast iron skillet together. This allows heat transfer directly from the stone/steel to the bread. As a result, the inside of the dough increases in temperature faster before the crust is formed on the outside.

Thanks for the info, love your vids. An additional one that I have experienced two times now is changing your starter flower. I have a 50-50 mix and when I change one part, the starter still doubles in size but you can simply seee its less active and thus yields flat breads with mega holes and tunnels. Frustrating, though upon changing starter content, allow for some time to build actual rise power again.

great simple tips... will be applying them this week...

Thanks for the informative video.. I’ve been obsessing about baking sourdough for while now and I baking decent breads but they’re falling on the flatter side.. I think shortening my bulk phase might do the trick! Thanks!

Thank you!!!

Great now this video make me hungrey kek! The good crunchy taste and especially smell of fresh bread is just the best makes me feel alive. Only deltaparoel music can do the same to me. Sometime I combine the both of them, make me feel alive!

great video!

@TheRegularChef

4 жыл бұрын

I appreciate it, thanks for watching!