Hi. Something here doesn't look right. The two first loafs are very saggy, and look too weak / wet from the start. The third loaf was firm, compared to the other, from the start.

@ilyar7161

9 ай бұрын

Its very simple to notice - just take three photos of the loaf when it is placed in the oven. The third one is noticeably different.

@ilyar7161

9 ай бұрын

Regardless, one additional tips is to add a tray above the loaf. This will trap the moisture

@Pasho1

4 ай бұрын

I have noticed the same, thanks for pointing out

Thank you. Gluten be with us!

Can i use a small tray with cleaned granite stones for steam? I let the rocks heat up with the beaking steel

Thanks, I learned a lot 😊

@glutenmorgentven

9 ай бұрын

Glad it was helpful!

Hola, ok I being fallowing you, finally I have mine sourdough ready, it took me a lots a paciencia, but finally got it where I put a drop in the water and “datan” it was ready to use, ok but I’m not going to use it right away, so my question to you is where I storage my sourdough until I use it, fridge or still where I had it during the process? Thank you for tu tiempo. Inés Kirby from South Carolina.

@glutenmorgentven

9 ай бұрын

If you are not going to use it right away then keep it in your fridge. Then before use it, make 2 o 3 refreshments and wait till it doubles in size!!! May the Gluten be with you!

I have also learned that a lower temperature, 445 F can allow loaves to rise more in the oven by slowing the crust formation.

Can i ask? How much water need to steam? Some says that 1/2 cup. But i see that on the baking towel many pours a teakanne volume water...and too much steam can cause gummy crumb...so how is it?

I’d like to Ask. Can it be that the bottom of the baguettes are a little less hard in the Crust when You uses paper to let them rest and proof on, instead of a flour sprinkled Cousche? Just a question of fine tuning my skills.

How many degrees do you recommend for open even bake

Is it true that too much flour will inhibit spring.. Also do not spray the loaf, but spray inside the pan? Finally are ice cubes ok?

Good for baking at home but not adapted for small and bigger production

Is the oven should be open up and down please??

the loaf you backed with scoring and steam seamed to have much stronger dough. Seemed to keep its shape better? What was different?

@dionysismichalopoulos5246

2 ай бұрын

If you re looking for better strength of dough , first try to stretch and fold a few more times while bulk fermenting, if you re sure you do that enough it might be the case that your flour can't handle the amount of liquids that you add , try 5% less water in the recipe that you use .

My breads look a lot like the overproofed or the overhydrated versions. The problem is it doesn't rise so much while proofing so I guess I might be overproofing it while waiting for it to react. Maybe my sourdough is weak but I've been feeding it daily for a month now. Hard to get the hang of it.

I have a question for you and hope you can help me. I am really new to bread making, especially sourdough. I am in the process of proofing my loaf but after 7 hrs it still isn't doubling in size. Temps are good 75-77 degrees and my starter was fresh and more than doubled in its jar after feeding to get it ready. I used King Arthur all-purpose flour 11.7 I am thinking of just throwing it and not doing its final shaping and cold fermenting overnight. Any thoughts as to why this is happening?

@mercedescosgrove7046

12 күн бұрын

Two things may help. 1) Only use enough water for a 65% hydration. Many flours will not be strong enough with more. To calculate the hydration of a recipe divide the Total Water by the Total Flour including what your levain is made of. Ex: 263 gr water + 48 from levain =315. 431gr bread flour + 48 from levain = 479 315/479= 0.657 or 66% hydration. 2) During Bulk ferment only allow your dough to rise 75-80% not double before shaping. You may be over proofing.

@mrgreenbudz37

12 күн бұрын

@@mercedescosgrove7046 Thank you for the reply and help. I have since switched to a good bread flour of 12.7 and figured out how to measure and mark the rise thanks to the guy over at The Sourdough Journey on youtube I made two really nice loaves yesterday. Got two more bulk fermenting right now also. Using Central Milling Red Rose bread flour 50 lb bag.

@mercedescosgrove7046

12 күн бұрын

@@mrgreenbudz37 Wish I could get the Central Milling flour here in NC. Scored some at a local grocery store some time ago and really enjoyed working with it. Just don’t want to pay for shipping flour! Glad all is working out. Sounds like you are well on your way…..

Before I had amazing oven spring but flat bread, now fluffy but no oven spring hehehe

@1:38, it looks like a giant Madeleine! 😂

@glutenmorgentven

9 ай бұрын

hahahaha!

I alway did right side that bread.haha.😂

What lame do you use?

I'm sorry but ths tests are totally misleading. The reason the second loaf turned into a frisbee wasn't because of lack of steam. It was because the dough was clearly a lot weaker. It even spread like a frisbee the moment you took it out of the banneton. Steam helps with good crust, scoring gives you a visually appealing result, and that's about it. Consult modernist bread for more info on how oven spring has nothing to do with scoring and steam.

@Korr4K

Ай бұрын

This video is a scam for the most part, mhe

Note that regular plastic bags start to melt above 212 F/100 C, so do not use them in an oven.

@tracyhicks

Ай бұрын

Not that I approve of any type of plastic, even those approved for high heats; but those are special bags like the ones that they have for roasting turkeys. I guess they've adapted them for baking bread. Personally, I'm not cooking anything in plastic. The chances of microscopic chemical contamination are just too high for me; but that is my personal choice.

You talk about under-/overproofing but don't give any advice on how to monitor that. For a complete guide, that's very much incomplete. It's a nice video, but I wish you would focus more on some points and really go from a-z in the necessary aspects.

🎉 No recepie

@JR-yy1iv

5 ай бұрын

No. This is purely focusing on technique.

Uff. Got this video recommended and the first 13 seconds were already hard to watch. A bit too much editing and sound effects. Just my opinion. Now I'll go on actually watching the video. Hope I'll learn something. My bread just won't spring.

This is very misleading. He switches out the dough before baking. He does this because most of the time you’ll get an ear if you properly ferment the dough and choose the correct hydration regardless of these tricks

Meme stuff is not helpful, wastes time. Otherwise excellent video

I have to say, your editing makes it very hard to watch. Way too many extra sounds, I feel like Im watching some gaming video made to make traffice from 12 years olds. Disappointing.