Finally I find someone on KZread who makes learning this process easier! I’ve watched hours of videos and then came across this channel and it’s starting to make sense!

"I'll give that ONE spritz of water" - goes on to spritz the hell out of this loaf :D

@the_bread_code

3 жыл бұрын

HAHAHAHA LOL

@eloisajose-baquet1413

3 жыл бұрын

ONe helluva spritz haha

@candywalker483

3 жыл бұрын

The more spritzing the more blisters. I spritz the hell out of mine and they are great. We are quick to criticize those whose 1st language isn’t English. I know that isn’t what you are driving at but hope it was a joke and not a criticism. I only speak English. 🥲

@lsieu

3 жыл бұрын

@@candywalker483 oh, I'm laughing with Henrick, he's so good natured and encouraging. I don't have a spritzer...yet...so I take a piece of paper towel that's but not dripping, and lightly drag it over my dough ball just before I bake it.

@gigalulmansur

3 жыл бұрын

@@lsieu you could also use like a baister or brush and brush water on

You are the only one who explained that making sourdough in hotter climates requires different timing and composition in the dough. Thanks! After 3-4 months of failing, I finally succeed :) By the way, I will give a starter to a German friend here in our small town because he also enjoys baking. Thanks!

I just got a batch of Molino Caputo Manitoba Oro based on one of your blog posts and I'm trying this method today! I found your channel this week and it's been the best thing for me, being based in Germany with content in English. Keep the great work!

That's how I have always done it. That means for the past 45 years. Try toasted onions and some rye in your dough. I am a hand kneader, though. Saves on gyms and helps with anger issues.

@the_bread_code

3 жыл бұрын

Very good reason to hand knead!

@lordjaashin

3 жыл бұрын

lol kneading is not punching bag technique. you have been kneading wrong all these years

@voidremoved

3 жыл бұрын

What about putting a whole onion in the dutch oven when baking a loaf? It would add lots of steam and flavor?? I almost tried this with a potato the other day but I forgot and just tossed the potato in the oven when I took the lid off half way. Or a cucumber if you know what I'm saying... Thats right I saw your cucumber Dr Doughlittle

You caught me at 3AM prepping the dough I mistimed for tomorrow morning. Thank you for this, it will save me from more late nights in futures! You’re a hero.

@the_bread_code

3 жыл бұрын

My pleasure!

@jessicathayer3151

Жыл бұрын

@@the_bread_code did this go into the fridge at all for the 12 hours or is all of this all on the counter top

@suew4609

Жыл бұрын

I'm up at 3am debating whether to put my loaf in the refrigerator or just stay up and bake the darn thing! But, if I stay up to bake it for about 30-49 mins, I'll have to wait another hour for it to cool, because, I can't go to bed without tasting it! Right! That makes bed at 5am. I'm not up for that tonight. It's going into the fridge, for sure!!!

@snowbird6855

3 ай бұрын

​@@jessicathayer3151 This is done overnight on the counter and it doesn't over-rise because you use less starter. For a regular starter (not liquid as he uses here), use 5-10% starter, depending on your indoor temperature. I do one or two stretch and folds in the evening after 30-40 minutes of wait time after mixing because I stay up til 11:30. The advantage of this method is not having to go through several hours of stretch and folds, then trying to go out to do things during the bulk fermentation and hope it's not over-proofed when you get back. I love this method!

I love how passionate this man is about sourdough, makes me smile thru the whole video :)

@the_bread_code

2 жыл бұрын

Thank you!

Was waiting for this ever since you teased it! Will definitely try with my next bake!

Fantastic video and great insight about the additional dough strength with a fold before shaping. Thank you!

So this video changed my bread game all together, so thank you so much for your time and effort and for sharing your experience with us!

Looks wonderful.... I will give it a go!

An excellent video. Thanks a lot and by the way great looking dough scraper. Keep the good work going.

Muito bom, vou experimentar sua técnica neste fim de semana!

graphs appriciated! really great value content. thank you

Amazing like always. I admire you as a german, engineer and a baker.

When are you going to publish a book?! Your scientific method is something that many of us have been longing for

I LOVE HOW GOOD YOU EXPLAINED EVERYTHING!!!!

@the_bread_code

3 жыл бұрын

Thank youuuu 🙏🏻

I've been baking sourdough for longer then 1 year and only now after watching your videos last week I really succeed!! Amazing the way you explain. Thanks!

Hey Just wanted to thank you for your amazing videos. I really enjoy the way you teach. It'll surely improve my baking and sleep. No more late night dough managing thanks to you. Greetings from Switzerland

Great job!!💜

Thank you for another good video! I'm going to try this recipe this weekend.

Thank you!! Been trying to bake a decent load for years but never succeeded. This was exactly what I have been aiming for, thank you very much. I substituted rye flour in place of the whole wheat. I can't tell you how happy I am!!! 😊

Danke vielmals! Ich habe dein Code probiert und meine Kinder lieben das! Sehr erfolgreich!

I just want to say a big THANK YOU! for all the videos and scientific but also common sense explanation you have provided in your videos. I started to make sourdough 4 weeks ago following other books and chefs until I got to your videos. What a game changer! You so passionately explain everything to the detail and makes so much sense. I baked two loaves using a 1 5 5 starter and also a stiff starter. I also tested my flour as you suggested in another video using 5 bowls of 100g flour each with different hidrations! One bread i baked using just white flour and one with the rye+white( I had to add more water%) . I used Emile Henry loaf pans which I think helped the loaf get a good shape and they didn t roll over in the dutch oven as the previous breads . But this time using your methods breads increased a lot which they didn t before. I was so happy that after a month of struggle I could eat a proper bread. Also your book is a must read. It has info you can t find elsewhere. People just buy the book donate what you can. This book needs to be printed and more people need to see these videos. Thanks!

Thanks to this clip, I've finally made the yummiest 😋 sourdough bread. My 5 year old loooves it, but I added a spoonful of butter in the dough.

Really appreciate your videos. Danke!! Wish I would have found your channel when we were living in Hamburg back in 2017-2019. Missing the Franzbrötchen and well, Hamburg in general! Tschüß.

I started just baking bread in my Airfryer, they're very popular in Canada. It's just a convection oven with a small compartment, it is the perfect size for 600g loaf. The temperature control is great of course since it's so small and it's easy to stem you just pop an ice cube or two in the bottom.

I started my rye starter on July 4 and have not baked with it yet .... I study study study ... it smells like bread and I am looking forward to baking bread ... I have chosen your lazy (like me!) recipe for my first sourdough bread .... I just fed my starter and it's season opener, game on - tonight ... hoping for a win ... fingers crossed and I thank you for all your research that has gotten me to this point ...

Love this. It tasted soo good

Thank you! Will try it tomorrow :)

Trying out that recipe tonight ! I have high hopes !

Going to bake this tonight, can't wait :D

LOL - He’s the first baker who ever made sense to me. There are so many variables that if something goes wrong following a recipe and you have no idea where it went wrong, it’s very frustrating. But thanks to Hendrik I now have a good feel for where the errors can occur, and how to avoid them. When he pulled out his whiteboard I heaved a sigh of relief. Finally, someone I can understand!

Perfection👍

Will try.

Ich liebe deinen Kanal!!!! Danke, danke danke!!!

I’ve seen hundreds of videos and never had much success but finding your channel has helped me learn so much about the grain and flour and how it all works. The Whys, Whats, and Hows, you talk about have truly helped me in general while making Indian Rotis and Naans as well! Thank you! I truly appreciate the effort you put in all your videos. You’re awesome! 😊

@the_bread_code

2 жыл бұрын

Gluten Tag Yasmin. Thank you very much! I need to make another Naan tutorial at some point. May the gluten be with you.

I am in awe...

I made an overnight one with 100g of starter 500g of strong bread flour 300g of water and 12g of sea salt. It didn’t double in size but i shaped it anyway and left it to proof in my kitchen which was 21degrees for 6 hours. It didn’t have an ear as good as yours but it tasted awesome! As it was 14 flour protein strong bread flour i will try more water next time. 😊

Thank you for this vedio I will try one next time and let you know the result !!!

I love and enjoy your experiment 🥰🥰🥰

@the_bread_code

3 жыл бұрын

Sank you very much 🥰

Nice! More or less what I have unknowingly been doing for many years but without the in depth background, so often with varying results particularly depending on summer/winter temperatures. I would be really nice, and valuable, if you added a sort of timeline to this kind of videos, giving us a rough idea of when you do what and preferably at what temperatures too.

I like to do some kind of "pre-shaping" 30min before shaping. I dump the fermented dough on my work surface, give it a rough shape (similar to a stretch and fold) an let it rest for 30min without covering before final shaping. It gives the loafes a thin dry skin that I want on the outside after shaping. I almost don't use any flour for my proofing baskets because of the "skin". Super similar to the one stretch and fold, and works out great. You might want to give this a shot. Grüße aus Köln!

Hey, just wanted to let you know that I succeeded with my second attempt. This was very special for me. Thank you!

I made this loaf and used my mixer. It was beautiful and the crust so crisp. The crumb just how I like it. I will make this one all the time now.

@bsweet8839

2 жыл бұрын

Hi Deb. I'm thinking about using my mixer too how long did you mix your dough for?

@deblawton6926

2 жыл бұрын

@@bsweet8839 I have had mixed success with this loaf since but it was mixing for about 9 mins.

Thanks!

Nice bunny!

Thank you for pointing out to reduce the starter percentage. I don’t like my bread too chewy hence i often simply use all purpose flour for my bread. Being lazy as i am, i too often just give my dough 2 folds in 30 min interval then let it finish bulking for 2hrs, shape & into the fridge it go. Sometimes when i bake on the same day, i even use pastry flour ( only 10% protein). It looks like i might need to lower the amount of my starter further to 5% since my bread often got overproofed due to the heat in my room temp (30C-35C)

I like to place my sample in the fridge next to my dough to continue monitoring the fermentation (if any) during refrigeration. I made this bread once and wasn't happy with the crumb so for today's dough I did 3 sets of stretch and folds and made sure my sample had only increased by 40%. before shaping and refrigerating directly afterward without resting on the counter for the 15 mins.

The scientific explanation and the flow chart was SO much easier to understand omg

Nice!

This video attracted many lazy people asking for an even easier explanation O.o

@the_bread_code

3 жыл бұрын

On it :-D

@voskramateska5056

3 жыл бұрын

You can woch he's video agean then all of yous can anastend He explained perfectly if all of you concentrate wot he says is pure sipole clear perfect explanation also cas woch agen on KZread He make best best bred vith less work is clear explane to all of as All of yous have nice happy day 😃

Good video thank you The Bread Code! I have been using a similar method recently, but I still use your 1:5:5 starter @ 20%, autolysis for around 5-7 hours, bulk ferment for around 12 hours, pre-shape, wait 30mins and do final shaping. I'm form South Africa and my kitchen is around 18-21degC at the moment. I have a question for you if you have time please? I must bake a quite a few breads for a 60th birthday party, do I bake them prior for 25mins only and then put them in the freezer, remove them from the freezer on the day so that they get to room temperature again, and then just bake them for around 15mins or until they are nice and brown? Have you done this? Does it come out just as good? I just won't have the time to do this on the day or the day prior. PS: Thank you for all your efforts and videos, I have been watching you for quite a while now and your videos got me into baking this amazing bread, thank you so much!

You showed getting the dough into the little jar 😎

@helenjohnson7583

3 жыл бұрын

He made that look so easy...

@the_bread_code

3 жыл бұрын

It takes experience. LOL

Epic!

Thanks for all your videos. So thoughtful and helpful. Have you looked into home-milling? I have a MockMill and enjoy using it, but need to understand how to use it and still achieve good rise. Should I sift? Does it help to scald the flour? Thanks!

I will definitely test this recipe. Will see if I can get same oven spring (never get it😕)

In pré-corona times I had a other recipe for lazy or busy people's. Mixing all ingredients by hand: 10% inoculation with starter from the fridge (0-2 days old) and up to 75% hydration. Building a bit strength but no kneading. Leave it overnight (8-9h, depending on roomtemperature) on the counter. Fridge (till evening up to 2 days), take it out, wait 15', shape, proof for 1h, bake. You can do a preshape before or during fridge time.

This was super helpful. Not only is it a good recipe that I can't wait to try but this video has so many little tips and explanations that are super helpful.

@the_bread_code

3 жыл бұрын

Thank you 🙏🏻

Today I try my first sourdough bread following your instructions, wish me good luck 🤗 the next will be this lazy version, I am so excited. A question comes up, how about the acrylamid generation due to the high temperature on wheat products? I am somehow worried looking for more information. Weiter so, wirklich guter und informativer Kanal 👍

Was waiting for this lol

I recently accidentally made my starter more yogurt flavor cause I put it in a ziplock and had it frozen immediately after having fed, but I took it out to bring back and I forgot about it in the bag, leading to very delicious bread

If I could I would mail you a slice of my raisin loaf. I couldn't believe how sour it was. At first I thought I had added double salt but then realized its sour but it tastes like one of those extra sour candy. I got my regular bread loaves figured out too but they aren't really sour more like buttery and melt in my mouth. I never even want to put anything on my bread anymore it tastes so good on its own. Its getting too hot here though, Im going to try my next loaf in the pressure cooker instead of oven. Just when I was starting to appreciate a nice dark crust too

Heinrich... This is a great idea for those of us who don't have the time to babysit a sourdough all day long. I'm trying to tweak your idea to fit my schedule even better. Here's what I'd like to accomplish: 1) Mix dough at 5PM on Day 0 2) Preshape at 9AM on Day 1 3) Final shape at 4PM on Day 1 4) Place dough in banneton, then into the refrigerator for overnight rest 5) Bake at 9AM on Day 2 6) Goto step 1 This time of year my dough temperature is typically 72F (22C). My hydration is typically 70% I am trying to determine the optimum inoculation % so that my dough is properly fermented by the time I get to step 5.

I love flow charts :-) and my friend we are never lazy hahahahaha only busy in our world

@the_bread_code

3 жыл бұрын

😂 so true

damn that was awesome! I love the golden color and I also wish my bread would be so fluffy ☺ It's just a bit denser, I still do not have the proofing down (just over 50 bakes xD ) but it does taste good to fantastic, though. It's sometimes so unbeliveable how good a fresh sour dough bread can taste. Maybe, because you made it is part of it ;) German backeries still are "fames" but to be honest really good bread backeries are scares in my German region, too. ah, mean comment No. 123: buy new gloves :P

Hi. Another great video thank you. U have a question, if I only have 11% protein bread flour, is it possible to add vital wheat gluten to increase the protein content? Would this make the flour the same as another flour which has a protein content of 14-15%? I hope that makes sense. Thank you

Your 15 was brilliant im very proud of you:)

Hiiii 😁 love the video. Just need some advice. So I used 10% starter. Did the bulk rise as per your recipe. Then in the fridge.... I checked it after 12 hours and the finger poke test showed it was ready to bake. So I put it on the counter for 1 hour and then baked. It flattened out quite a bit. Could this be because of too much starter? Or not enough dough strength when I kneaded?

This is great, but ti would be nice if you created a simple sheet to follow. The video has all the information I want, but when I want to reproduce this, I just need a little step by step, e.g. at 8pm start this, go to bed at 10pm, 8am do this, etc. Hope that makes sense. Right now I am a little confused because it seems the process happens over two days?

@the_bread_code

3 жыл бұрын

This is a great comment, thank you. I totally should have added that. I think I'll do another quick followup video on the topic :-D. thursday: 10:00pm Mix ingredients friday: 9:30am Stretch and fold 10:30am Shape 12:30pm Bake --or-- saturday: 10:30am bake

@roxanna1205

3 жыл бұрын

so let me see if i am getting this friday after i shape the bread i put it into the banneton and i can leave it into the fridge for another 12 hours?

@romishamai

3 жыл бұрын

@@roxanna1205 another 24 hours. Instead of one night it’s a two nights bread but the work is done swiftly in the mornings - so you might use this if you’re lazy but you still need to be able to wait two days :) I’ll definitely try it!

love this thumbnail so much lol

Great video! Can you do a video using the cheapest all purpose flour you can get and make a great sourdough bread? I would love that, thanks from Arizona, US!

@jeffstrehlow2623

Жыл бұрын

He did one like that using a stiff starter. It has a higher yeast/bacteria ratio , so it's more likely to rise sufficiently before the protein breaks down.

I think the big pockets were not a shaping issue, but it was those huge bubbles that you did not pop during that late stretch and fold. I don't like large pockets or too open crumb, since I might want to have honey on my bread and that'd be a disaster. So I pop my bubbles.

I need a timetable! When, exactly, do you do your first mix? Then when do you do stretch & fold? How long after the beginning? Then how long do you leave it before pre-shaping & shaping. Help me, Obi One! I really need a structure, even if I have to get up in the night.

it´s Great!!! i preferr to say, A recipe to a busy people... jajaja

I like this sourdough bread recipe. I'm too busy in life to do ALL that other "stretch and fold".....

Hi, can i just use liquid starter as a levain made from regular starter when i need to bake and still feed regular starter as usual or i have to make a new liquid starter on it own. Thank you so much!

How long did you machine knead for? I'm trying it tonight and ended up 10 mins in the machine and it still didn't have the window pane like yours. I was concerned any longer would be over kneading the dough. I then kneaded by hand for about 5 mins but it still doesn't reach the same stretchiness as your dough 🤔 anyway I wondered how long you kneaded your dough in the machine. Thanks for the great recipe! I'm excited to see the results 🤗

I enjoyed the video.How often do I feed liquid sourdough? Is fermentation done at room temperature for 12 hours on the first day? What you're saying is that you can bake it on the second day, or you can store the dough in the refrigerator and bake it the next day, but not more than three days, right? My refrigerator is at 1 degree Celsius. Will there be much of a difference?

As a fellow engineer. Only channel answers all the question in my head. Subscribe

After proofing in the fridge, do you let it warm at room temperature before cooking? Denis P

The sound effects of slicing the bread ... amazing! Sounds like a chainsaw. ;)

How do you work out the protein of the flour? Also how did you get the starter to be like liquid?

I have a problem. My oven reaches a maximum temperature of 200°C. How would you advise that I adjust baking time or anything else.

Would love to get the glass brovn dome but it’s not available in the US, any alternative ones that can be used as a glass for baking that won’t shatter in high heat?

Hi, I'm in the tropical country and temperature is between 28C to 30C. The first night fermentation should I put into the fridge (4 celcius) instead? I also want to sleep longer 🤣 Also, if using 100% hydration starter, how much should I use? 20gm?

Get going already!!

Question: Can you overmix your dough to counter the loss of dough strength caused by overnight bulk fermentation? Or does overmixing/kneading create some other issue?

Any way to bake a Sourdough (I like 50%whole wheat and 50% AP) at 200°C (390F)?? My small home convection oven only goes till there. I haven't been able to get good rise at all.

Hello Hendrik, I recently got my German citizenship, so now I am an even bigger fan of your channel. Thank you for lighting up my kitchen when I tune into you on my iPad! Welches Deutsche Mehl meinst du wenn du Brotmehl sagst, is Weizen 1050 OK für Sauerteig?

Great video! Looks like you got over a doubling in bulk instead of a 25% increase.

@the_bread_code

3 жыл бұрын

The size increase depends on how much gluten the flour has :-). Higher gluten flour can be fermented for longer.

At 11:40 mark in the video, your sample dough doubled in size and you said it could rise even more (this is bulk ferment right?) - is this because your flour protein content is >15%? Since my flour is 13%, I would look for about 40-70% bulk ferment increase correct (according to your chart)?

Hendrik, a question. My stand mixer is faulty which means I need to so S&F until it reaches window pane stage? I live in a tropical climate. It might be too warm to leave it at room temperature. Do I put it into the fridge for BF?

I'm a little confused about the fermentation phase. After mixing the ingredients do you leave it out on the side overnight until it has doubled (or 25% rise, etc) or do you leave it in the fridge overnight? Would your schedule be like this? Thursday: 10:00pm Mix ingredients 10:30pm Leave in the fridge overnight Friday: 9:30am Stretch and fold 10:30am Shape and place back in fridge 12:30pm Bake

@juliac9595

2 жыл бұрын

Exactly my question

@libbyholt3863

2 жыл бұрын

I, also, am confused about this. At about 7:49 into the video, he mentions the importance of room temp, so I'm thinking that the overnight bulk fermentation happens at room temp whereas the proofing (after final shaping & dough is in banneton) can take place at room temp OR in the fridge. This guy, Ben Star, kzread.info/dash/bejne/qmV5pLOcnNG8ibg.html does not use the fridge for the bulk fermentation, but he says you CAN use fridge for proofing. Besides dough strength, another problem I was having is that, in order to get the rest of my bread brown enough, I would have to let the bottom burn. Old oven! I experimented with all kinds of oven temps, oven off, then back on, etc. Finally, I looked on Google. Someone suggested aluminum foil under the cob, on the floor of the Dutch oven. Another suggested using a trivet. So, I combined the ideas. I tore off a sheet of heavy duty aluminum foil, about 2-3 inches too wide & long for the Dutch oven's inside bottom size, crumpled it up, then only uncrumpled & straightened it enough to cover the bottom of the Dutch oven. I used parchment paper directly under my cob and laid that down on my foil trivet. It lifted the cob 1/4-1/2 inch off the Dutch oven bottom. The top of my bread was nicely browned and the bottom didn't brown AT ALL! So, next time, I'll remove the foil when I remove the Dutch oven lid.

@dorottyaszabosteigerwald1527

2 жыл бұрын

@@libbyholt3863 Hi! I also had that problem in the beginning, my solution was that I placed a pizza stone under my dutch oven - I never burned a bread after that. I have 2 shelves in the oven, so there is 1-2 inches wide gap between the pizza stone and the dutch oven. :)

@eugeemz6591

Жыл бұрын

I know it has been a year but it doesnt really matter it would be the same result its more about if you have space in your fridge and its safer since it won't overferment overnight the only difference is that you have to use 20% sourdough by the wieght of the flour

@jessicathayer3151

Жыл бұрын

@the bread code - can you answer this question please

The Chancellor of the sourdough!!!

I let it mix for a long time still never became more than a sticky mess, letting it rise now we'll see how it turns out.

Do u have to use a liquid sourdough starter, and if u do how long does the liquid sourdough starter keep in the fridge

Hi, i got a question: how to get a great browning? Mine always get a tan color when baking

2 questions: (I see that most of the dates on your videos and the comments are 2 years ago. So I'm hoping that you are still baking and answering questions!) 1. Have you ever made this recipe with a higher percent of whole wheat? 2. What happens if you bake this bread the same morning? Or like an hour later? After doing a poke test? Instead of waiting for 16 hours in the fridge? I want an overnight dough that I can bake for brunch.

Thank you for sharing! I have a smaller proofing basket. Can I use your recipe ratio and reduce the ingredients proportionately? My basket is comfortable with around 300g of flour (bread flour plus what flour).

@haysdb

3 жыл бұрын

I scale recipes all the time. Check out the Foodgeek bread calculator.