Something interesting happened. The original recipe worked marvellously. And it worked everytime. One day as I was cleaning out the poolish jar, I realised that I took so much time scrapping out the remnants of the poolish. Not a lot left of course but sufficient so that you had to scrape the walls. I decided to experiment and added 1/2 cup of water, shook it vigorously to dissolve the poolish remnant and added an equal mass of bread flour. I added 5 grams of sugar as well. And left it on the counter. It rose and I used 125 grams of it for the next day's bread. I repeated the process for a couple of months and I realised that my bread was becoming more sourdough-like and less like the original country loaf. It happened so gradually that I did not notice the change. It was only when a colleague gifted me with a professionally made sourdough loaf that I realised that my family had been eating a sourdough loaf over the past few months.

@Alex-ck4in

2 жыл бұрын

That's awesome! Sourdough is really just two dominant bacterial cultures and wild yeasts all in equilibrium - a poolish's flavour comes from growing those same bacteria, so besides the fact you kick-started the process with commercial yeast, you basically *do* have a sourdough starter!

@MyChilepepper

Жыл бұрын

Amazing indeed I did the same with my dark rye bread poolish remnant into sourdough starter. Now I started alternately feeding it with honey and date syrup.

@phuongvo2502

Жыл бұрын

Hello, may I ask when you use the renewed poolish for next day's bake, do you add more yeast to the dough?

@cliffcox7643

3 ай бұрын

Would this be better if it was allowed to sit overnight in the refrigerator than bake in the Or would that actually ruin the recipe

@sebyseb

3 ай бұрын

How long does the new sourdough poolish last? I just make the bread once a week - maybe twice

That looks dynamite chef. I love how informative and clear your videos are! 🙌🏼😊

Love watching your videos! Clear explanations, easy to follow, Thank you Sir, I'm learning quite a bit from you!!!

This is a great recipe to practice your sourdough techniques while you're building your starter. A poolish preferment gives a really wonder hazelnut flavor and smell.

I was so impressed watching this and your S.D.S video, so thank you for both. I would like to give this a try. No matter what I do, every loaf I've tried has failed. I think the flour knows I am scared of it - Ha! I am sensitive to regular wheat, so have been working with spelt and other ancient flours, but no luck so far. I am having surgery in the next few days, and isolating right now, but after that, who knows??? Greetings from Shropshire.

I made this bread on the weekend, it was my first attempt at making bread, the results were PHENOMENAL!! I cant believe that i baked it myself. Thank you for the recipe and I am loving your videos. Greetings from South Africa.

Love this recipe! Making for the second time today!

I make all sorts of breads including sourdough but this one is definitely going in my repertoire..I left it overnight in the fridge,, and baked it in the morning. Looks and tastes wonderful..

Amazing! I definitely need to try this. Baking bread makes me happy.

@CulinaryExploration

2 жыл бұрын

It's good for the soul :)

Will be baking this tomorrow! Looks FABULOUS!✨✨

@CulinaryExploration

3 жыл бұрын

Let me know what you think! 👍

Really loved this one and a bunch of other videos you've uploaded. Once I try this technique I'll leave here a comment. Cheers!

@CulinaryExploration

3 жыл бұрын

Thanks Filipe, really appreciate the feedback on the vids, and do keep me posted about the bake!

What a great idea for a home make bread..... We all can do it!

Bread is in the oven now! Looks like it’s gonna be a good one! Thank you

@CulinaryExploration

10 ай бұрын

Awesome! Let me know how you get on :)

That looks delicious I'm definitely going to give this a try,I have tried your sourdough bread and it came out great thanks for sharing.👍

@CulinaryExploration

3 жыл бұрын

You're welcome, let me know how you go!

You took the bread baking to the next level! Thanks for your videos which helped me to learn a lot and improve ☺️ How long can I keep the poolish in the fridge?

I just bake 1 today and it turned out great with super soft, airy crumb and with crispy crust. Thanks a lots! The idea of using overnight sponge is really brilliant! No more yeasty flavours 👍

@CulinaryExploration

3 жыл бұрын

Really pleased you enjoyed it :)

What a nice looking loaf Phillip. During my trip to California this last week we visited an Artisan bakery. Your loaf of bread stands out above anything this bakery had to offer. Well done my friend!

@CulinaryExploration

3 жыл бұрын

Cheers Blair, that's really nice of you, and greatly appreciated. Pleased you had a great trip!

I tried it it came out great !

I just made this for the first time today for Christmas Eve and it turned out perfect. 👌 Not only that but it's the first time ever I made homemade bread! 🤩 Thank you very much! I can't wait to make it again and try other kinds too...

@CulinaryExploration

2 жыл бұрын

That's fantastic, I'm really pleased! Have a great Christmas :)

I made this today and the result was amazing. It was my first attempt at making bread and I was very pleased with how it came out. I look forward to trying more of your recipes! Greetings from Brazil 😊

@CulinaryExploration

3 жыл бұрын

Awesome! Great to have you following along :)

You’re tops on my list. I plan on making this bread this week, even tho I do have a good starter.

@CulinaryExploration

2 жыл бұрын

It's well worth it Gemma, it's a lovely loaf, let me know how you get on :)

this turned out sooo good!!! (and was sooo easy to makee!!) :D

@CulinaryExploration

Жыл бұрын

Awesome!

I made this exactly as you did even with your times as I wanted to know what I was looking at. I only have a 7 qt dutch oven so I used that overturned as the lid. I think next time I would just bake it in the dutch oven because it is awkward as a lid. And I might bake just slightly less than 30 min on the uncovered time. Flavor is awesome. I make bread frequently, and have made a pizza made with poolish. First time for bread though. Thanks for your video.

@CulinaryExploration

3 жыл бұрын

Awesome Marian :)

so good chef..... thank you chef you are number 1

@CulinaryExploration

3 жыл бұрын

My pleasure 😊

Love it. Simple n easy.

@CulinaryExploration

3 жыл бұрын

Thank you! 😊

Great explanation ! Many thanks ! 🙏🏽

@CulinaryExploration

2 жыл бұрын

Cheers Neal

My goto easy bread since this video came out.

so good chef ......thank you you are number

Beautiful

What beautiful jars are you using? Love them

Believe the amount of yeast for the sponge should be 0.3g instead of 3g for a fermentation time of 12-18h at 71F/21C.

Hay there amazing content. Out of interest could you keep the scap fron the sponge and treat it like a starter

cant wait to try this recipe

@CulinaryExploration

3 жыл бұрын

Let me know how you go Richie :)

@huhan100

3 жыл бұрын

@@CulinaryExploration i followed your sourdough recipe before, was absolutely amazing! though i was never able to get the large crumb structure like you got :P

Can you please make a whole wheat version of this bread? Maybe like half whole wheat and half white flour kinda bread.. anyway so glad your channel was on my recommendation cause your video is very informative and straightforward! Love it!

@CulinaryExploration

3 жыл бұрын

Pleased you enjoyed the video. Ill do my best to get round to that :)

Thanks a lot! I mad a great bread! Two questions plz, can I reduce salt by half, and can I make it 50% whole-wheat?

as a warning, this recipe is a skosh salty so i reduce the salt by 3 grams at least. and i do prefer my things more salty. other than that, absolutely delicious recipe.

Hi Philip, Found time to make the above recipe. I about managed to make do with what I could borrow. Seems like it turned out okay. One problem I had was the the supposed grease stuck to the bottom. I still haven't cut it yet cos its still cooling down.. will keep you updated..

@CulinaryExploration

11 ай бұрын

Keep me posted bud

Hey, tried this recipe as close as I could to your instructions yesterday and got good oven spring and tasted good. I Didn't manage to get an open crumb and was slightly more dense that I would like. Any ideas why this might be?

Going to try soon. Thanks. Is it necessary to use a bread stone?

Thank you for sharing this recipe. I got one question and this is much debated online. Should I add extra dry yeast to the recipe as well as the poolish? Many bakers us only 1 gram of yeast to the poolish, let it stay for 18 hours and then add 2 grams extra to the recipe as well as adding the poolish. What is your opinion on this? I have seen now in a couple of videos that you add 3 grams to the poolish and don't add extra yeast to the recipe. Thank you!

Made this like 3 times making it today too

Aha! You found it! I'll give it a try tomorrow. 😎❤️🍞

@CulinaryExploration

3 жыл бұрын

You'll be cracking out the butter again ;) - keep me posted

@lupusdeum3894

3 жыл бұрын

@@CulinaryExploration i used all the techniques you showed & the resultant bread was super. I deviated a bit & used AP white flour & 1/2 cup of whole wheat flour. My scale died so i used my judgement on the amounts of the ingredients. I used a Commercial Cookware anodized aluminum cover for the first 25 minutes of the bake & wouldn't change a thing except use some spray oil on the rim & contact area of the pot so it would release easier. I had to cut my loaf out. LOL A friend had some & told me he thinks it might be my best rustic loaf to date. Thanks for the tips & techniques! I posted a short video of the results on my dog's channel. d

@CulinaryExploration

3 жыл бұрын

@@lupusdeum3894 Fantastic feedback, really appreciated and I'm glad you enjoyed the loaf! Ping me DM on IG so I can check out your channel :)

@lupusdeum3894

3 жыл бұрын

@@CulinaryExploration Tap that Alsatian's picture and you're there! I'm enjoying two thick toasted slices of that lovely loaf slathered with Kerry Gold Pure Irish unsalted butter topped with Bonne Maman apricot preserves & a cuppa Tetley British Blend. Pure heaven & I'm taking extra large bites! Thank you, my dear friend, for this recipe & the techniques. Lovely!😎❤️🐕‍🦺

@CulinaryExploration

3 жыл бұрын

@@lupusdeum3894 Ah..! I thought you meant IG. Just checked out the channel, proud my recipe made it on your channel! Nice looking loaf :)

I'm going to give this a go in the next week or so, but I wondered whether it's OK to get the dough shaped and ready, stick it in the fridge overnight and then bake the next day? Thanks!

Is the "strong bread flour" a flour with more % full grain? Like a 1050type or what defines the "strong"? Only the protein?

Excellent Philippe J’adore vos vidéos et votre travail c’est top du top merci Philippe thank you Philippe😘 qu’est-ce qu’on peut faire avec le reste du levain

@CulinaryExploration

3 жыл бұрын

Thank you :) - The main recipe only uses 125 grams of pre-ferment but I suggest making 150 grams as some of it inevitably gets stuck in the container. You could just make the 125 grams for the recipe of you are confident you'll have enough lol. If you do have any left over you could make a quick pancake :)

@danoul5881

3 жыл бұрын

Thank you Philippe Merci D’avoir répondu à ma question 😘

Thanks!

@CulinaryExploration

Жыл бұрын

Thank you so much June!

You had two loaves at the end and one was clearly proofed in a banner on without a liner. . Was it the same recipe? And if so how do I prepare the basket so the dough won’t stick?

How long does it bulk proof for before you shape it and put it in the basket for final proof?

So if you have extra preferment can you turn it into a started????

I am new to bread making and your videos have been great. I made this bread last weekend it was great. A friend, however, suggested making the whole batch the night before, not just the poolish. It makes sense that would work but wanted your opinion. Could you mix all of the ingredients the night before and then start from there the next day?

@user-hj2ut4se5q

Жыл бұрын

Yes you can it works great. Bake with Jack has a video on the process.

After the first 30 minute raise my dough is much more sticky than yours. Can this be a result of different flower? Can I Use some water on my hands to work it because it’s so sticky. Thanks for your videos!

Another great bake Philip, so looking forward to doing this and as usual I will let you know how it goes. I just wish my kitchen was anywhere near as warm as yours, a Apart from the fact my kitchen is currently a building site with no roof, the temperature is a chilly 11c. Do you take in lodgers? 🤣

@CulinaryExploration

3 жыл бұрын

Cheers John! I'm dreading the summer months... the rest of the apartment has AC but my kitchen is a sweat box, I promise. Hope the build is going well matey, bet you can't wait for that new space :)

Is it possible to add milk and butter to this bread for a softer crust ? And when should this be added?

Im new to your channel what pan lid do you use to put over the loaf on the stove in the oven?

I have a stoneware bread cloche. How can I use it for this bread

So if I want to use sourdough starter instead of the preferment, how much of it in grams would I use and how much more or less water would I use?

does anyone know if this can be baked in a loaf pan for sandwich bread?

cannot open the recipe link, could any one please attach it?

So what do you do with the rest of the poolish?

Best!!

@CulinaryExploration

2 жыл бұрын

Cheers Natalie :)

Tip you you and others buy a shower cap from the dollar store to cover your bowls great bread by the way

Hi Philip, would my Challenger work for this? I’m guessing it would. Thank-you for the video! 🙋‍♀️

@CulinaryExploration

3 жыл бұрын

Hey K, of course, no problem! I use the challenger pan for this recipe too :)

At last!. I’ve been banging my head against a brick wall for the last week trying to make just a normal loaf of bread minus the starter. I just hopped out of bed to make the poolish. Hopefully I’ll be taking a loaf out of the oven at one tomorrow afternoon. Yay, yippee.

@CulinaryExploration

3 жыл бұрын

This one should serve you well! Sorry to destroy your relaxing time in bed lol, let me know how the bake goes :)

@bubbleobill267

3 жыл бұрын

@@CulinaryExploration I’m not allowed to type the words to describe how F$#@&*g good this turned out!. Many, many thanks from Thursday Island in the Torres Straights.

@CulinaryExploration

3 жыл бұрын

@@bubbleobill267 I think you might take the gold medal for completing the bake in quickest time since video upload lol, good job! Just googled Thursday Island... is that where you live? WOW, what a cracking place :)

@bubbleobill267

3 жыл бұрын

@@CulinaryExploration Sure do. Just gotta look out for the Crocodiles and sharks. I’ve taken up baking because there’s no good bread to be had on the island, there is now!.

@CulinaryExploration

3 жыл бұрын

@@bubbleobill267 Looks like a cracking place to live. Well you don't need to rely on the local bread anymore :)

I have tried it two times and the same issue occurred! My dough was more moist than yours - at least comparing to the video -. I made sure to use the same exact measures and flour 13 protein, I even purchased an English bread flour, but I have got the same problem. Any advice?!

Nicely done as usual. Would you add 3g honey to boost the yeast then the boolish?

@CulinaryExploration

3 жыл бұрын

Cheers for the feedback :) - If I was going to add any honey then it would be when I build the main dough. The pre ferment or polish doesn't need anything like honey or sugar in my opinion. But that doesn't mean it won't work for you, give it a go and let me know what you think :)

I don’t have a scale, how many cups for the 125 grams of poolish?

Thanks for share lovely bread Q: can we leave last proofing in the fridge for 12h ?

@clementine2938

2 жыл бұрын

I did and it was absolutely fine

Hi phillip...thanks for all clear info you give us. Can you please tell me where i can buy the exact model of cloche you use in this video? Thanks

@CulinaryExploration

2 жыл бұрын

It came free with my oven, its a "no brand" casserole / roasting pot. Sorry I dont have any more info

@calogerocangialosi1211

2 жыл бұрын

@@CulinaryExploration thanks for your reply...👌👌

Thanks so much for this recipe! I really like this loaf! I fermented the main dough in the fridge overnight and let it get to room temperature the next day and it came out beautiful. Just wondering, if I wanted to make 2 or 3 of these loaves, is it as simple as doubling or tripling the recipe?

@CulinaryExploration

Жыл бұрын

Hey Anthony, yes you can double or triple the recipe. Pleased you enjoyed it 👍

@user-ok3gr1si8i

Жыл бұрын

@@CulinaryExploration thanks very much!

Question: other recipes call for gentle stretch and folds that happen inside the bowl during bulk. You take it out of the bowl and bench knead. Are there any differences on which to chose? I'm a little confused (beginner here btw). Thanks a lot!

@CulinaryExploration

3 жыл бұрын

It's completely up to you, experiment and see what works best for you. When I'm working the dough it's mainly to make sure the ingredients are well mixed, not to build up strength. I find that the using a strong flour with a high protein content combined with the proofing time is enough to build a strong dough. Others have great success with S&F's. I hope this helps

It's 28C in your kitchen, in Britain? Wow!

@CulinaryExploration

8 ай бұрын

No 😂 I live in Greece 👍

Hi, I have just subscribed, great thank you. Bread looks wonderful. However ..I need to make two at a time, and I could not fit 2 covers in my oven, can I not cover them?? What will happen to my loaves ….?? Thank yiu maggie

@CulinaryExploration

2 жыл бұрын

You don't need to cover them, Maggie. Make sure you create some steam in the oven for the first part of the bake.

Why did my loaf collapse the minute I cut it - deflated like a balloon? Looked real good until that point. If anything it proofed to long?

I confused with your times. For the poolish and proofing time. My kitchen was cooler at 22-24 C and everything reached end point a lot faster than for you at 28c. Obviously it has worked for you. It it would have been over done for me at my kitchens temperature. A couple of questions. Does it matter if the yeast is Instant or Active Dry ? And could you do a video with the visual stages of the poolish doing it’s thing. This would give me (and no doubt others) a better understanding of how it is progressing and working correctly so that we can adjust the time if it is going to fast or slow. And a bigger question I can’t find an answer too. Every other poolish recipe I have viewed, uses just a fraction of yeast for that length of fermentation time. You use 3 grams which by comparison is quite a lot. Yes I am asking a lot but watching your videos has given me the drive to learn more. And make a decent bread. UPDATE. the poolish is still rising outrageously fast. I’m talking an hour. So I have put it in the fridge till the morning. If anyone can help with info it would be appreciated. Last resort, dump this recipe and go with something else.

Took a break of sourdough and made this into 8 cute little crusty rolls. inside is moist, crust is thin and slightly chewy. Should i use the sponge at its peak same as SD starter? The sponge tripled in 6 hours and collapsed to double overnight. 18c

@CulinaryExploration

2 жыл бұрын

Hey Becky. I love this little recipe. You don't need to use the pre ferment at its peak. Depending on the temperature, I leave mine out overnight. The next morning it has risen, collapse and you can see the broken air bubbles on the surface. That's when I use it. Hope this helps :)

You are an excellent instructor...I would love to make this bread , but have a question ..Can we leave the preferment or the final dough in the fridge for even longer to develop more flavour?

@CulinaryExploration

2 жыл бұрын

Yes, you can :)

@monaabbas4783

2 жыл бұрын

@@CulinaryExploration thnx

As someone who doesn't have a bread stone, but has a pizza steel, would you advise for using this as a replacement or would I be better of using a regular baking sheet upside down? Seems like a great recipe and I want to give a go!

@CulinaryExploration

3 жыл бұрын

I'd definitely go with the steel. I use my steel to bake bread on and it works fine. My only advice would be to check the underneath of the loaf once it's baked. The steel tends to kick out more heat than the stones and the bottom of loaf may go a bit dark. If it does reduce the heat a little on the next bake. It's just a case of tweaking. If you are already baking bread on your steel then go with your own temps and times, I'm sure you'll nail it.

@isitdoneyet9878

3 жыл бұрын

Most commercial bakers use steel in their ovens. The vast majority of them don't use stone. Steel works just fine.

Hi is this recipe will work with convection oven Thank you alot for the effort explaining to us .

@CulinaryExploration

2 жыл бұрын

For sure, I just prefer to set mine to bake mode, but it's no problem to use convection :)

@jonelmilla9937

2 жыл бұрын

@@CulinaryExploration thanks alot

Has anyone used whole wheat in the poolish?

Without a stone or baking steel, can I invert a baking tray to do the job.?Kudos on you great presentation.

@CulinaryExploration

2 жыл бұрын

Cheers! Yes you can. Inverting the baking tray will protect the top of the loaf from the heat coming from the top element. If you add some water or ice to a small preheated container in the bottom of the oven, then the tray will also trap some steam and keep the area above the loaf moist, allowing it to open up more during the beginning of the bake. It's not the best method at trapping steam but I use it when my loaf is large and I can't cover it. I hope this helps.

@tzvirotstein3629

2 жыл бұрын

@@CulinaryExploration thankyou so much for your reply. In a matter of only 6 weeks of baking, this has become my obsession. 🌺🌺🇮🇱

Hi, is it possible to use dutch oven for baking this dough?

@CulinaryExploration

2 ай бұрын

Yep, no problem!

Your my bread Yoda bro. Idiot proof videos, nice and to the point. Bravo.

@CulinaryExploration

3 жыл бұрын

Cheers bud, appreciated :)

Philip what is the name brand of flour your using? The highest protein I can find is 12.7%

@CulinaryExploration

2 жыл бұрын

Hi Ken, Im using Robin Hood AP @ 13.2% protein, but you can use a bread flour 12% and above. Just remember that you may need to tweak the water depending on the absorption rate of the flour

I can almost smell through the interwebz...

Dear Philip:firstly your bread is gorgeous as usual,and I want to ask you;What kind of material that stone in the oven ?

@CulinaryExploration

3 жыл бұрын

Thank you! I used to have a baking stone that was made out of volcanic rock from Mt Etna, unfortunately it was broken when we moved house. I recently bought the one in this video to replace it, but to be honest I'm not overly happy with it. It was damaged when it was shipped and there are some issues with the overall finish. I'm still searching for the best one and when I have found it, I will make a video about it and let everyone know where to get it from. I hope this helps and sorry I couldn't be a bit more help right now (I wouldn't want to give you details as Im not 100% happy with this one)

@thelastromance488

3 жыл бұрын

@@CulinaryExploration you're really tactful Philip,I thank you,I stay tuned,and look forward to seeing your next video💞

@CulinaryExploration

3 жыл бұрын

@@thelastromance488 No worries, I'll be back with a new one soon! Cheers for the comment and once I've sourced a good stone I'll let you know :)

Very nice my bread came out as the best bread I have made so far - but not as good as yours. Most recipes online use very little yeast in poolish - what effect does that have?

@CulinaryExploration

3 жыл бұрын

You can definitely use less yeast, It may take a little longer for the poolish to get going, but it's probably negligible. Try reducing the amount of yeast and experiment with what works best for you, oh and if you do, keep us posted :)

@mohtashim9680

3 жыл бұрын

@@CulinaryExploration will do, there are so many variables to experiment with - Cheers.

Great looking loaf of bread. So the only yeast you use is in the preferment ? Thanks . Gary

@CulinaryExploration

3 жыл бұрын

Hey Gary, yep that's right. The yeast is only added to the preferment, let me know if you need anything else :)

Well I know what I'm doing tomorrow! Do you know how much to adjust the water content if I wanted to add some wholemeal flour in?

@CulinaryExploration

3 жыл бұрын

Hey Paul, it's going to depend how much you substitute and how thirsty the flour is. You could sub 25% for the pre-ferment and probably not adjust the water for that stage. You'll definitely need to tweak the main dough a little, if I was you I'd play it by ear and take some notes while you do it. If you are pushing me... I'd sub a further 25% for the main dough and I'd increase the water to 250-260g, that's a guesstimate :) Make sense?

@Rexyspride

3 жыл бұрын

@@CulinaryExploration That makes perfect sense! My wife isn't a fan of white bread so a mix would suit her fine. Thanks man!

@CulinaryExploration

3 жыл бұрын

@@Rexyspride No worries, it will work really well with some WW, try the 25% sub. Let me know what you (and your wife!) think :)

I have a feeling protein contents of the flower is key here. In my region there is no such thing as 13% flower. The strongest I can get is 11.2%, which is a Type65 style flower as used in France for bread. So I need to reduce the amount of water or increase the amount of flower to get the same consistency as you do with your 13% flower. But by how much... maybe an addition for your calculator?

@CulinaryExploration

2 жыл бұрын

Hey Marc, I don't know that the thirst of the flour is necessarily tied to the protein content. I'm keen on experimenting with each flour to see what hydration works best.

@marcvdm1111

2 жыл бұрын

@@CulinaryExploration Ok, yes makes sense. So for sure my flower is less thirsty as yours, so I will retry with a bit more flower. I did an attempt with my new and proud sour dough starter. Being new to this one problem is to determine when the risen starter is at its best to be used for the dough. The taste and smell of the bread was great, although it looked more like a flattened sphere as your amazing round oven spring result.

Would this dough fit into a 10 inch oval size banneton?

@CulinaryExploration

2 жыл бұрын

Yep :)

Can I use full rye flour for this recipe?

@CulinaryExploration

3 жыл бұрын

I haven't tried it with Rye, but I don't see why not. You'll definitely need to tweak the water a little though. If you use it in the pre-ferment, Im guessing it will get a bit lively, so make sure you have a big enough container. If you give it a go then please do let me know how you get on :)

When I got up this morning, it'd only been 10h and the poolish had risen and died (was about 1cm above where it started, for a roughly 30% extra in volume, however all the sides were coated so it had risen and fallen), and smelt extremely strongly of alcohol. I don't get how you do an overnight one with so much yeast ? 3g of yeast in a poolish means it rises insanely quick - literally minutes, and at 1h in it's already tripled in size - 28c is HOT! I'm currently doing it at 20c, so I don't understand this at all.

So - why does your sourdough bread prove in the frigde, when this one doesn't ? amazin video btw.

@CulinaryExploration

2 жыл бұрын

You can do either. I don't follow the same routine every time I bake :)

Hi Philip, I've seen recipes with higher hydration %. Any particular reason why you went with 65% and not higher? Does it make any difference? Cheers

@CulinaryExploration

3 жыл бұрын

Hey Alex. There is no right and wrong, sometimes a lower hydration is a bit easier for people getting used to working with sourdough. Have a play around and see what works for you. I hope this helps and keep me posted :)

@miaowangwang2759

3 жыл бұрын

Is this 65% hydration? I thought you only count the ration of water to dry flour. The sponge doesn’t count towards hydration?

@CulinaryExploration

3 жыл бұрын

@@miaowangwang2759 You need to calculate the flour and water in the pre-ferment and the main dough to get an accurate hydration. If I double the amount of water in the pre-ferment then the dough becomes much wetter, which means we have increased the overall dough hydration. If you only calculate the water to flour that you add to the main dough, then you are only calculating the the hydration of that specific part of the recipe. Hope that makes sense, nice question :)

"Depends on the conditions of your kitchen" The current heatwave: hahaha

Hullo, beginner beginner bread baker here so I don't have a bread stone nor a cloche cover - would it work without? Any help appreciated.

@CulinaryExploration

3 жыл бұрын

Hi there. Check out my no knead sourdough bread video. Ive linked it below. I show two different ways to bake. you will find a solution here :) kzread.info/dash/bejne/ZqZsy9SdfNi7pMY.html

@naomiomi7340

3 жыл бұрын

@@CulinaryExploration thanks 👍

Are your oven temperatures with or without fan? Our oven has a steam combi mode so I guess that could be used for the first 20mins instead of the bowl of water?

@CulinaryExploration

3 жыл бұрын

Hey there. They are without fan, just top and bottom heat. Yep, you could use your steam mode, for sure.

@rossfleming3484

3 жыл бұрын

@@CulinaryExploration thanks! Greetings from Switzerland via saf London

@CulinaryExploration

3 жыл бұрын

@@rossfleming3484 LOL, a warm welcome from Greece :)

@rossfleming3484

3 жыл бұрын

@@CulinaryExploration Made the bread using Bavarian wheat (90% white, 5% Rye, 5% Spelt) 14% protein content and it came out really tasty. One question, when cooking using the oven shelf should it be preheated before putting the dough on it?

@CulinaryExploration

3 жыл бұрын

@@rossfleming3484 Pleased you enjoyed the loaf. I don't bother pre-heating as the material my shelves are made out of don't really retain a lot of heat, so the benefit would be negligible. But I'd suggest you play around and test, you may find you get better results. Hope this helps :)

Bread smelled & tasted good. Crumb was somewhat lacy & stretchy with a crispy crust. It ate well with some Spanish sardines. Made a double batch but made the following adjustments yeast to 1g & salt 11g. Also used Dutch oven during baking; what I use when making sourdough bread. I'll try an overnight proof in the fridge; this is what I do for sourdough. Hope it works. Do you have an insight if this might work or not.

@CulinaryExploration

3 жыл бұрын

Sardines sound great. Should be fine, give to a go and let me know how the overnight proof goes :)

@Tree2Tool

3 жыл бұрын

@@CulinaryExploration Baked directly from fridge to stove. Finished breads didn't have a very good oven spring. Tasted good, finer crumb & a bit denser. Would not do it again. I'll keep to the method you should in the video to make a faster 'sourdough' bread.

What do you do with the leftover overnight ferment?

@CulinaryExploration

3 жыл бұрын

Hey there, there probably won't be too much at all. I increased the weights for the overnight ferment to take into account the residue left inside the jar. I'd be surprised if you had an extra 5g left over :)

@thehumblepeach9018

3 жыл бұрын

@@CulinaryExploration ah ok thanks! I will definitely try this recipe

@CulinaryExploration

3 жыл бұрын

@@thehumblepeach9018 Pleased that helped out, let me know how you get on :)

Why does all the yeast go in the poolish, usually just a little yeast in the poolish and the rest of the yeast in the main dough? Thanks.

@CulinaryExploration

3 жыл бұрын

I used to split the yeast, some in the preferment and then some more in the main dough (my baguette video shows this). While I was researching this recipe I discovered that you don't need to add any to the main dough. You can actually add as little as 1g to the preferment, leave it to ferment properly, and then go on to make a great main dough which ferments / rises beautifully. There's nothing wrong with adding more yeast to the main dough if you want to. I have to say that I prefer the taste of the bread using this method where the yeast is only added to the preferment. Try it both ways and see what you think. Cheers for the question and I hope this has helped :)

@WhichOrThat

3 жыл бұрын

@@CulinaryExploration thanks, I tried it as in the video (all yeast in the poolish), and the results were fantastic! I really enjoy your videos - clear, informative and to the point. Thanks again.

@CulinaryExploration

3 жыл бұрын

@@WhichOrThat Chuffed it all went well :)