Your breads have all a very nice looking. Congrats for doing it with mastery. Do you have any tips on kneading the dough with a stand mixer? Should i develop the gluten network completely with the mixer (till the dough releases the bowl walls) before proceeding with the coil folds? I feel that my stand mixer knead doughs have a different texture, like less extensibility, despite better window pane is achieved. I have also noted the stand mixer knead bread is more chewy. Any tips on the stand mixer kneading?

@loripie

2 жыл бұрын

mixing with the stand mixer for me is to just incorporate the levain and salt. it's been a while since I mix in my stand mixer hehe For me sir you don't need to develop the gluten network completely with the mixer just make sure ingredients are completely incorporated, the gluten will develop over time, and through performing folds.

beautiful bread. super informative and encouraging tutorial!

@loripie

3 жыл бұрын

Hey Faye 😉 thank you so much 🤗

Thanks so much for doing these video's !

@loripie

2 жыл бұрын

thank you 😊

Wow.. healthy and yummy sourdough bread.

@loripie

3 жыл бұрын

thank you po 😊

I find the vidio very helpful thanks 4r sharing 😊

@loripie

3 жыл бұрын

Thank you Nang Cris 😊

Its hard to make this kind of bread but as i can see you do easily,thanks for sharing all your recipe,looks yummy

@loripie

3 жыл бұрын

thank you Tita 😊

Wonderful bread🌹😊

@loripie

3 жыл бұрын

Thank you Nang Cris 😊

tricky stuff, well done

@loripie

Жыл бұрын

Thanks!

Wow super sarap naman nyan😍

@loripie

3 жыл бұрын

thank you 😊

Love it! Galing mo sister. 😍

@loripie

3 жыл бұрын

thank you sister 😊

Galing mo talaga magbake,daming proseso sa panggawa ng sourdough bread ❤️

@loripie

3 жыл бұрын

thank you mother 😊

The bread you made in this video is as good looking as any I've seen ( in viewing dozens of other baker's videos ). I'd be happy to get the results you got.

@loripie

2 жыл бұрын

thank you so much! I appreciate you 😊

That’s some beautiful bread. You made that look like art. Making love to the dough almost. Your stretch and fold technique is awesome. Very well done, gained a subscriber.

@loripie

4 ай бұрын

Thanks so much.

You handle your dough so much gentler than I do during stretch and folds and last shaping, I have been only allowing my dough to proof for 4 hours @ 80 degrees b4 I place in refrigerator, so my rise has only been 25% and my crumb, although not bad is nothing like yours. I will give my proof longer and try your folding and shaping technique, I also use King Arthur flour unbleached whole wheat and white bread flour. I will also experiment with your Bobs Red Mill Rye flour instead of whole wheat. and Organic Artisan Bakers Craft Plus Flour from Central Milling. Great Demo.

@loripie

2 жыл бұрын

Thank you and I appreciate you 😊 Keep experimenting and have fun, play around 1-2 hour more and adjust it. I hope you find your own timing on bulk fermentation 😊

Very informative. Salamat sa mga tutorial sis , nainspire ako lalo mgbake ng mga tinapay. 😍😍

@loripie

3 жыл бұрын

thank you sis 🤗

My husband is so amaze of the outcome of your bread. The starter that I started nurturing first week of June is not thriving. I have so much discard already. Any tips you can share?

@loripie

2 жыл бұрын

thank you 😉 try to feed with smaller amount of seed po tapos haluan po ng Rye flour. I'm using Red Bob's Mill Rye flour with King Arthur Unbleached Bread Flour po..try 2grams mature starter, 7grams rye flour, 7 grams bread flour then 14 grams/ml water, (1:7:7 ratio)

You make the most beautiful crumb. Do you have a recipe for Sour dough starter ?

@loripie

2 жыл бұрын

thank you 😊I feed my starter with rye flour from Red Bob's Mill and bread flour from King Arthur.

Galing mo talaga magbake ng sourdough bread anak

@loripie

2 жыл бұрын

thank you Pang 😊

Hi Lori, do you allow your dough to rise until doubles during bulk fermentation? or 50% is sufficient? This is the part I'm not clear, some said double, some said 30-50%

@loripie

Жыл бұрын

hello ;) more of like 50%, it depends on how fast your starter does ferment.

Tq for yr video. Ive failed so many times adjusting d vaiables, that ive almost given up hope. I noticed that my dough seemed wet when bulk fermenting altho i reduced d overall hydration to 60%. I used 10% starter n maintained temperature of 26deg C thru out in a foam box. I bulk ferment for 7 to 7.5 hrs. Pls advise. Tqvm.

@loripie

2 жыл бұрын

hello Leong Yoke Peng, if you've already reduced your hydration to 60%, I think it's still too warm for the dough for 26C, if your in the tropical area try cutting your bulk fermentation, every sourdough vary bulk fermentation time, and even every dough we make at home may vary too it's not gonna be the same every time.

What an amazing loaf! Question. After you shaped and put in a banneton you indicated you let it rest for 15 minutes. Your video then continues with the NEXT day when you preheated your oven to bake. Did you leave it on the counter overnight? Or did you put it in the refrigerator?

@loripie

2 жыл бұрын

thank you so much 😊 after shaping I let it rest at the counter for 15 minutes, then placed it in the fridge overnight for cold retard. ✌😊

So beautiful 😍could you tell me some advice for working with low gluten and weak dough?🙏

@loripie

3 жыл бұрын

thank you 😊 in what particular kind of flour are you working on? my experience with low gluten are very limited.

@poonehkashani9742

3 жыл бұрын

@@loripie actually the best flour that I can get has 10.5 % gluten all the method you do I do and the dough looks great fluffy and full of bubbles but after baking I get not a dense bread a very well fermented but not open crumb

@loripie

3 жыл бұрын

@@poonehkashani9742 are you working with high hydration? try to lower it down and when you shape try to shape not too tight..what temperature do you bulk your dough?

@poonehkashani9742

3 жыл бұрын

@@loripie I usually work with 70% hydration and consider the tolerance for absorbing water for flour temperature of bulk room temperature around 20 till 24 centigrade and watch the dough temperature seems every thing ok in appearance except during baking if you have enough time I'll be glad to see my breads on instagram to see what exactly I mean by the way thank you so much 🙏 for your time @mybreads47

@loripie

3 жыл бұрын

@@poonehkashani9742 hello I saw your lovely sourdough bread on IG, for me working with whole wheat needs more water and with my experience baking with it I don't get that open crumb which for me it's normal and fine hehe try to combine them with bread flour if you find one, and so with khorasan I believe they get thirtsty, experiment from there, consider to make longer bulk up to 7.5 hours and we'll see, and I believe you have a strong starter, how about the way of mixing your flour, and handling... have fun and if you have more questions ill try to answer them, I still have a lot more to learn 😊

What is the kind flour from central milling

@loripie

2 жыл бұрын

they have good quality flour po which most professional and homebakers used :)

What is the coilfold time interval?🙏🏻

@loripie

2 жыл бұрын

hello, I don't really rely on time on coil fold, but the first set I would do 40 mins and then the last sets I would do 1 hour or more😊

Very neat and stipulated instructions ! Thank you Lori ! .. exactly watching the dough is all it counts to time Bult F. .. l came across other measuring tools like Aliquot of Chef Kristin , owner of Full Proof Baking .. also some are using PH thermo to call BF off .

@loripie

3 жыл бұрын

thank you sir 😊 I haven't done measure with aliquot with bulk also using with PH thermo not very techy person hehe I'm glad you came across my videos, thank you so much 😊

@bobaslah

3 жыл бұрын

@@loripie absolutely you have the baker’s intuition to control and master your lovely bread 🌹🌹

@loripie

3 жыл бұрын

@@bobaslah thank sir 😊 just a little baker's intuition;)

Do you have a recipe how to make your own starter

@loripie

2 жыл бұрын

I have po sa playlist ng sourdough long time ago ;)

I'm curious why you're combining those two flours? They both seem to be similar bread flours. Beautiful bread, so I'm just wondering the rationale there.

@loripie

Жыл бұрын

hello there, I appreciate you dropping by ;) personally I love the organic artisan bread flour from central milling, it's superior to me, I mixed that to my King Arthur bread flour because I want to save the organic flour, because it's expensive, there's just something on 50/50 mix that makes my loaf differently beautiful not all the time but, sometimes :)

Hi, wat is yr fridge temperature when u CR yr dough?

@loripie

2 жыл бұрын

Hello Goek!😊 fridge temperature is about 3 to 4°C.

@geoklanong3283

2 жыл бұрын

@@loripie thank you.

@loripie

2 жыл бұрын

@@geoklanong3283 your welcome thank you ❤

What I learnt was I need to be sooooooo much more gentle. ❤️

@loripie

2 жыл бұрын

❤

When and how do you start to measure the dough to double? If you’re still doing s/f and coil doesn’t that change the amount of growth??

@loripie

2 жыл бұрын

Personally I measure them from the time the dough spreads out in my square bulking dish. If still doing stretch and fold, for me it won't matter, it's sourdough. Slow fermentation.

Why isn't your dough sticky? It comes out of the container so easy! After bulk fermentation my dough is so sticky, it is very hard/impossible to shape 😢

@loripie

6 ай бұрын

hi good morning, I think it’s because of usually I do mid high hydration dough, I would suggest have enough salt mixed into your dough, or try putting a little oil into you bulking dish. I hope this helps. have a nice day 😊

@DC-Aust

5 ай бұрын

Try wetting your hands before handling sticky dough.😊

A bit confused at the starting of the video.... So means how we know?

@loripie

3 жыл бұрын

please watch the whole video, I had subtitles..

Bona fide

@loripie

Жыл бұрын

thank you!

Your coil fold is the same as your shaping. Only done upside down and in a bowl. Not the coil fold I have seen others do. Regardless you have ended up with a magnificent loaf.

@loripie

2 жыл бұрын

thank you ;) I think I need to try how others do their coil fold too right?

Yes get an oval banneton... the breads are easier to make sandwiches with

@loripie

Жыл бұрын

thank you Barbara 😊