Episode 1: Yeast sandwich bread: kzread.info/dash/bejne/qK14tq1_pMmvkpM.html Episode 2: Poolish sandwich bread: kzread.info/dash/bejne/dJNmtaemqdzco9I.html Episode 3: Sourdough sandwich bread: kzread.info/dash/bejne/oZOs1rimgpfcnMY.html

@danny80268

3 жыл бұрын

3:56 As a (current) engineering major, I would argue that 0.2g rounding when yeast grow at an exp() rate could make quite a difference over 24 hours. Even so, since the poolish will be saturated, the yeast would again grow exp() when given food. I love your testing and meticulousness. It's a sure sign of an engineer. (As well as rounding where we want to) I'm really excited to try making my own sandwich bread. It would be so awesome to have some sandwich bread to pull out with some deli meats, mayo, lettuce and cheese.

@ryanfoong8878

2 жыл бұрын

At 3:50 you mentioned there would be a lot more yeast in after the overnight ferment. Why is that?

@petermichelson5002

Жыл бұрын

What type of oven stone are you using?

Every time you pat the top of the dough ball I think, "nice dough, good dough" as if it's a pet. Great video!

@the_bread_code

3 жыл бұрын

Thank you! That's very important 🤣

@juanemilioaranda

3 жыл бұрын

@Danvil - LOL too true. I tell my family it's time to feed my pet yeast (starter). A baker in Australia says "pat it, tell it you love it"

I love the sound of the bread being sliced: crispy crust! Great flow chart too!

Just what I was looking for. Poolish, no-knead, overnight . . . . You are about to improve my bread game. I love your gentle delivery too. It is a pleasure to listen to you.

This looks fantastic! I will definitely try it, thank you for sharing!

Half the loaf fell into my mouth after this came off the cooling rack. I totally didn’t eat half a loaf of bread in one sitting. Also, a stick of butter fell in at the same time. The flavor, however, was no accident. This is a weekly bake for me now.

@the_bread_code

2 жыл бұрын

Amazing 🙏🏻

Thank you. Gives me lots of inspiration. I like the dough sample separation for the proofing. I will try that also.

Gluten tag! and thank you ever so much for your precise clear explanations and the truly excellent flow charts!

I loved your tip about keeping a small sample aside to see when it doubles. Bravo. You are a smart engineer :)

@the_bread_code

2 жыл бұрын

Glad it was helpful!

I baked my first bread by following your video and it was a success! Thank you so much for explaining everything in detail and especially for telling us the reason of each step (so I can be really flexible)~

I’m a long time fan of your channel. I just want to say how much I love you. I’ve learned how to bake unforgettable bread. Thank you

This sandwich bread has come out great the two times I made it. Thanks for all the detail. I made the first sandwich bread recipe/recipe first, and that was good. This one is much better and so forgiving for inexperienced bakers. I'm working on my stiff sourdough starter now. Love your baking style with the combo of science and art.

Excellent advice on both autolyse and on bigga. wonderful video. thank you

So clearly explained!! Thankful to engineers like you 🌞

Great great video. Full of great advices and explanation !!!

What a beautiful instructional video! I must try this method tonight. Thank you

@the_bread_code

3 жыл бұрын

Moin Anna Baty, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

I left a message of misery yesterday on my struggles with starter getting active even with WW flour. Well, I didn't "think" it was very active because it didn't have much bubbling and only floated for a sec and then sank. But, I decided to use it in the autolysed dough for the white sandwich bread I already had prepared. Shocker! It rose just fine. Because I had to use a cast iron round lid because that was all I had, middle had a high rise in the middle and much lower rise on sides. I bought two different pans to try your stacking idea for holding in steam. Thank you for your excellent videos. I have watched many, and you are the first "teacher" that I actually could make a good loaf after following your videos. Your explanations are clear and concise and greatly appreciated for newbie artisan bakers like me.

I tried this recipe and this is the best tasting bread I’ve ever made. Now I just add my poolish starter the night before to make hybrid yeast loaves. I have also ventured into black rye bread with caraways using this method. Excellent results. Ty and May the gluten be with you.

Thank you sir, I love your teaching it is helping me a lot. Be blessed amen

This was by far the best sandwich bread yet thanks for sharing

Freu mich schon auf den 3. Part. Part 1 heute getestet und wirklich überrascht vom Ergebnis. Deine Videos sind auch super kurzweilig gestalltet. Unterhaltungswert und brauchbare Infos - perfekte Kombi :)

@the_bread_code

3 жыл бұрын

Danke. Das freut mich sehr!

Ha! "We engineers love flow charts". This warmed my square heart 🟥🤓

Thanks so much for the great videos on Sourdough

I made this bread yesterday. It is really tasty! Thank you!

@the_bread_code

3 жыл бұрын

My pleasure 😊

First of all I really love your videos, I always wanna slap that dough too! I have been following your tips and was wondering if and when I could do any additions to my dough, such as seeds, nuts, dried fruit or spices. Thanks again for all the amazing info with simple straightforward explanations.

@the_bread_code

3 жыл бұрын

You are most welcome! You can do that the moment you also add your poolish :-).

This is a perfect combination of fermentation and yeasteeeeeeee deliciousness!!!!!

@the_bread_code

3 жыл бұрын

Thank you! I love this bread, it has such great taste!

Love it, I've never worked with Poolish. Making this poolish sandwich bread as we speak. 😃

Made this bread yesterday. I used sourdough starter that wasn't very active and added dry yeast (4 gms) . I mixed it by hand and it was easy. This is one of the best breads I ever made. Soft and moist! Thank you for your recipe and helpful videos!

@devorahstree671

2 жыл бұрын

I was just thinking about doing this exact same thing! My new starter is not quite ready, but I want to bake some good bread now and I was thinking of cheating a little. Thanks for the encouragement!

Thank you for sharing.

Simply Fantastic...

Congratulations on an excellent video - very clear, very informative, very interesting too!

@the_bread_code

3 жыл бұрын

Thank you!

Just made this. Soooo much better than traditional sandwich bread. Thanks so much for the tutorial

@the_bread_code

3 жыл бұрын

My pleasure!

Wow! Amazing taste! Thank you

@the_bread_code

3 жыл бұрын

My pleasure 😊

Thank you! My starter is maturing on the counter, it is not very strong yet....I've been looking for recipes....I believe I will use yours. Thank you.

@the_bread_code

3 жыл бұрын

Best of luck! Thank you!

Your method of removing a small part of the door then placing it in a small container to rise is something I have never seen before. Great tip. Thanks.

I made the bread and baked it off this afternoon in time for Christmas eve dinner. It came out perfect! You provide good, clear instructions. I added sesame seed on top. It is delicious. Thank you for sharing your recipes and your skills. :0) Steve Bottoms

@the_bread_code

3 жыл бұрын

Awesome. Truly appreciated. Glad it turned out well!

You’re awesome! Thanks 🙏

Baked this today with less than stellar results. The flour here in Portugal is really horrible. 9% protein. I tried to get clever and add 4% vital wheat gluten and use the full 70% hydration. What I got was a fully cooked, but pale & pretty dense loaf. I've got another extra dry poolish resting to try again tomorrow. To 400g flour I added 214g of water. Let's see what this does! I plan to start at the bottom and work my way up the hydration scale to see what works best for this flour. I don't miss a ton of things from the US, but King Arthur Flour is definitely high on the list! Thanks for this amazing community!

I am loving this series! Love your engineer precision...and then the rebel in me mostly follows it! 🤣🤣🤣🤣 truly the most difficult hint is temperature. Now we are into cooler weather and this need to adapt again!

@the_bread_code

3 жыл бұрын

Moin Isabel. Thanks a lot! Haha mostly? 😡. Just kidding 🤣, you always have to adapt, that's why a better understanding of the whole process does wonders. Winter times has my dough ferment almost twice as long as in summer now.

Im really happy when someone include the ingredients and instructions on description, not some baker who force people to visit their site.

I just realized the reason I like your videos is because you're an engineer. You approach it as an engineering problem. I absolutely love it!

Love the flowchart!

@the_bread_code

3 жыл бұрын

Thank you!

I get it ...German Stolen for Christmas ! Very good !!! I have never heard of Poolish before. I'm too busy at the moment to bake bread...I'm going to wait for your Sourdough Sandwich Bread.....I'v got a good ripe , healthy starter waiting in the fridge

@the_bread_code

3 жыл бұрын

Moin Artlover. Thanks! Hope the recipe will be out soon.

Really enjoying your posts, thanks for such clear and organized instruction! I would love it if you could do a ‘Cheese Bread’ variation of your sandwich bread - thanks!

@the_bread_code

3 жыл бұрын

Thank you! You can mix in the cheese together with the poolish. Hope. that helps.

Success finally !!! I made 2 loaves one was a mixture of bread flour and whole wheat flour the other one was straight bread flour and this one was a little over proofed but I’m happy ! I will take it as a win 🏆 totally enjoyed the dainty crunchy crust compared with my horrible 100 % wheat bricks I was baking last week . Thanks to you my bread game is getting strong 💜🌸

@the_bread_code

3 жыл бұрын

Thank you! Glad to hear that those tips are helping you!

@maureenperez9999

2 жыл бұрын

Congrats on your successful bake! I finally had success one loaf ago. I am struggling with shape, stick, STARTER but this channel has been great in helping me make less mistakes and getting better results. I made this poolish today for the first time. First off, I could not believe how fast that dough rose with that poolish style. My bread doubled and then some, in under 2 hrs. I live in California, and it's high 70's one moment, and low 80's on the same day. Wrecks havoc with my rise. I love the fridge proof method, but since it's the early afternoon, I decided to let it rise at room temp in my closed microwave. I have to use cupboards or closed oven or microwave to control kitchen temp for this delicious hobby of mine. 😊 Hopefully it will also work. Sourdough starter and I have a torturous relationship. I may switch to more Poolish and other pre-ferments to keep my brain from exploding with starter fails when I go to bake. These are excellent alternatives to sourdough. I am fortunate to have an oven that allows me to flood it with steam from the steam-bake program so I also hope that will make artisan sandwich bread making much easier. Boules are not a problem to get steam from the lid while baking, but loaf breads don't work that way. 👀🤷‍♀️

@maureenperez9999

2 жыл бұрын

@Isak Tougaard Thank you, Isak. I live in California, USA. We get large fluctuations of temperature in a single day. Problem wasn't in the summer. Starter does well in warm conditions. It's now that it's cold that I have to get starter to start. Our coldest daytime temps would be 68 F degrees. Starter can take 7 hrs to rise, instead of 4-5. That is even when I use a steamed water cup next to the jar and keep refilling the cup. I don't have a proofer so put my starter jar in the microwave with the cup of hot water and keep refilling and heating the cup. I will probably add two extra feedings, and see if that strengthens the mother" enough to handle lower temps once added to the starter jar itself. Since this previous post, I have had better luck with starter starting in summer...now I'm dealing with sluggishness in the winter. My "Mother" jar is never a problem. I strengthen the mother starter twice the night before baking and can leave it on a counter in cold temps overnight and it looks ready to use. I just don't trust the starter jar which is what I use on baking day. If I'm sleeping, I don't know when it collapses...so cannot leave that out overnight. On baking day, I feed the starter jar 20g starter from mother, 60/60 flour water for one loaf recipe. I use 100 g of starter for Hendrichs recipe. Thank you for your suggestions. It is very much appreciated.

Would be neat to see a sandwich episode where different sandwich creation options could be explored (maybe with a local chef or deli-meister?) for different final bread bakes. This was such a pleasant video to watch.

This bread is in the oven as I type and it looks great. I feel your tips have improved my sourdough. The shielding tray and reducing the temp to 230 works really well. Is your oven at 230 for the whole bake?

Recipe was fantastic!

@the_bread_code

3 жыл бұрын

Thanks a lot 😊

Awesome upload !

Love your videos, I've learnt so much! A cheeky request - could you do a video on panettone please? A sourdough version would be particularly interesting :)

@the_bread_code

3 жыл бұрын

Thank you. Great suggestion. I will take a note. I first need to try and learn this recipe. But I might be able to do it then for next year 🚀

This guy in definitely going to be my new bread master!

Just invested a large amount of time into this. I'm a fairly amateur baker but multiple things went wrong for me along the way. My flour+water was much more sticky and hard to work with in the morning, even with wet hands. Then after the first proof before putting into the fridge (it took about 3-4 hours for me) again, the bread was sticky and hard to work with. It had risen but didn't have the strength of a nice dough ball how it looked in your videos. It bubbled a LOT in the fridge (left about 18 hrs) and then it didn't rise in the oven. So all in all, a complete disaster and I don't even know where to begin :D

@devoutlytobewished2784

Жыл бұрын

For a novice baker, I would recommend just adding the poolish to a simple yeast bread recipe for the flavor. Bread takes a lot of practice and you have to get a feel for it. Flour is not really a consistent, predictable ingredient to work with. Keep trying, almost no one gets good bread right at first.

The table of hydration with respect to the protein in the flour at 4:46 is so useful for amateur bakers like us! I will also try the poolish method. Looks interesting. By the way, where did you find the 15% flour? I only come across 11% max in the grocery stores.

Moin Moin. It is in the oven right now. I actually can't wait again to try it. Thanks again! It smells like my baguette dough. Dealiscious.

@the_bread_code

3 жыл бұрын

Mon! Awesome, thank you very much. Hope it turns out excellent!

@Phyllinx9670

3 жыл бұрын

@@the_bread_code Following your steps, it did. Very yummy. Thanks.

“Deterministic finger poke test” vs probabilistic thermometer MonteCarlo simulation - man, you are a hero!!

@the_bread_code

3 жыл бұрын

🤣 good to geek out a little bit.

Love your videos.. Followed this recipe exactly and loaf came out yummy.. Thank you so much.. Waiting for sourdough version..

@the_bread_code

3 жыл бұрын

Moin Pranjali Alandkar, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

@pranjalialandkar9412

3 жыл бұрын

@@the_bread_code Dhanyawad for your reply. I made my first sourdough bread on weekend. I have been cultivating sourdough starter from last 4 weeks and I was waiting for you sourdough loafpan version to make my first sourdough bread but starter got so active that I went ahead and baked batard. Came out unbelievably good.. Crusty crust, open and even Crumb, super soft inside, tangy and beautiful flavors. All because you explained bulk fermentation so smartly. I loved your flowcharts as an engineer. Aliquot jar trick, your hydration charts are best. I have one question about starter. I have read somewhere that using whole wheat flour for starter makes it more sour and does not help in strethening the dough. Is it true? I am not looking for very sour breads. Please guide. Thank you.

@the_bread_code

3 жыл бұрын

​@@pranjalialandkar9412 thank you for the nice words. Oh no, that is not correct. A whole wheat starter won't make a more sour bread in the end. This is all just related to your feeding schedule and for how long you ferment. So nothing to worry.

@pranjalialandkar9412

3 жыл бұрын

@@the_bread_code Okay.. Thank you..

Hey, I just wanted to say thank you since my sourdough technique has been improving so much by watching your channel, and trust me I watched and read a TON of sourdough related content on the internet before. I'm not up to your level yet but if I would have to stress only one advice you give on your channel for your viewers is the importance of fermentation, and by far what helped me the most is using a small piece of dough in a tiny jar as a reference to know when my dough has proofed enough. This trick you give was a game changer for me. Almost all recipes and videos just give timings but there is no timing, especially since I've witnessed the difference in proofing between the cold times now here in Belgium and when I started baking back during springs. So thank you, and keep it up :)

@the_bread_code

3 жыл бұрын

Thank you for the nice words. And yes - this is the most important factor, all the other parameters have an impact, but none as much as the fermentation. I struggle with it now too with the colder weather in Germany. However the small jar makes sure I always ferment on point. Take care!

Du machst tolle Videos. Sehr informativ und angenehm erzählt. Ich freue mich auf weitere Videos.

@the_bread_code

3 жыл бұрын

Danke!

Hi, I love your channel as it always give sense to the process. I have a Q about poolish wondering if it can go to the refrigerator after it raised almost double in size AND for how long it can stay there before actual baking? Thanks❤

Nice, informative video; using poolish brings great flavors. I especially like the flowcharts and the tables - I spent 15 years creating flowcharts for an IT corporation. Great way to provide a quick overview of any process. Could one ask for a video of how to make a traditional sourdough Stollen next? 🙂

@the_bread_code

3 жыл бұрын

Moin Urban. Thank you! 15 years? You must be the master of flowcharts. Which software did you use? I have been using miro.com/ now. Have you seen Foodgeek's video on Stollen? kzread.info/dash/bejne/mKWLubeAfaXQZdo.html. I have not touched the topic, as a traditional Stollen is typically matured over weeks. It is a quite complex process hehe.

@wellnesspathforme6236

2 жыл бұрын

​@@the_bread_code Would the Draw program in Libre Office be sufficient for you? As long as you don't need very special features or a hole to throw money into, it is a decent office suite.

You are the best channel on you tube Bread Code is my bible

Bread looks awesome! I've made bread with a poolish before and love the outcome. Would love to see a sourdough bread incorporating buckwheat flour!

@the_bread_code

3 жыл бұрын

Moin Judy. Thanks for the comment. Truly appreciated! You can definitely do. 20% buckwheat and the recipe won't change a lot. Or were you referring to a 100% buckwheat recipe? Thanks!

@judylerch7991

3 жыл бұрын

@@the_bread_code Thank you for the reply and the tip. Looking how to incorporate buckwheat flour into the loaf, not 100% buckwheat (🤮) and will definitely try that.

@advanced-electronic

Жыл бұрын

@@the_bread_code you must be from northern Germany!

Moin von etwas nördlicher als Hamburg ! Vielen Dank für dieses tolle Rezept, es hat gleich beim ersten Versuch super funktioniert. Jetzt ruht die Sauerteigvariante gerade und wartet darauf, dass sich die Teigprobe verdoppelt. Danke auch für diesen Trick. Mein Starter scheint etwas schwach auf der Brust zu sein, und es dauert viel länger als ich erwartet hatte. In der Zwischenzeit werde ich mir einfach ein paar deiner anderen Videos ansehen und ein bisschen mehr über’s Brotbacken lernen.

@the_bread_code

3 жыл бұрын

Danke. Sehr gerne!

First of all, thank you for effort you put into the video, it is easy to follow and also informative. The bread turns to be great; crispy and fluffy. I have one question. Next time I would like to put some butter in, should I substitute water with butter using 1:1 ratio?

@joesixpack4673

2 жыл бұрын

You substitute butter with oil or oil with butter using 1:1 ratio 🙂...... not with water....

Love this on

Nice recipe Meister Bread Code xD. I will try this recipe with a pizza dough, i have no machine. The poolish is easy to make, also the autolyse.

I love it when you give the dough a slap!!🤣

Ur amazingly entertaining 😅❤👍🏼. Nice recipe 😊👍🏼

This looked so good I started making it right away! Did you leave the water to steam in the oven the whole baking process or did you take it out after 30 minutes for the bread in the video?

@the_bread_code

3 жыл бұрын

Thank you! In this case I had removed the water after around 30 minutes. It made a little bit of a thicker crust, but I wanted that for this bread.

I made my first ever loaf of sandwich bread today. I’ve made some milk bread so far but this is the first time I made artisian bread, and I have never eat this kind of bread before. Here in Vietnam, I often eat baguettes or orther kind bread which is drier/solid color inside. And today, after finish baking my very first loaf in the air fryer, I waited about 30 mins and cut it in half but because it’s my first time, when I saw the moist, bouncy, shine inside the bread, I thought that it’s under baked so I put it back in the oven again and baked it 15 mins more. When it’s done, the crust was so hard while the inside still moist and bouncy. I ate it and realized that it’s not under baked and that’s maybe it’s how this kind of bread is. So I tried to find and took a closer look at some very detailed pictures inside other’s artisans bread and the bread in this video, and your bread has shine, moist and bouncy inside too. :))))

So I come home, and I'm a little tired, and a little foggy in the brain; I open up my laptop and The Bread Code pops up! YAY - the sun just broke through the fog, and a vision of beautiful poolish bread is now dancing in my head. Because of your clear instruction I will be brave enough to try this. THANK YOU!

@the_bread_code

3 жыл бұрын

Thank you! You are most welcome!

Thank you for your videos! When I use flour and water for the poolish, should I subtract that amount from the recipe for the whole loaf?

Man, this bread is superb-thank you! I’d never even heard of poolish before, and now I have the most delicious and attractive-looking loaf I’ve ever baked 😎 I think I got the temperature and timings slightly wrong, but it worked out fine! What’s the approx. total bake time in the end?

@the_bread_code

3 жыл бұрын

You are most welcome! The overall baking time was around 40 minutes.

I'll make this tonight. I wish you had included a written recipe, but I'll just watch one more time and document it as I go.

@rlwalker2

2 жыл бұрын

... which is what I did. I'm ready to get started. Thanks again for this clip.

I love the idea of combining a poolish and an autolyze!!! Could we use the same process for a regular dough bread ?

@the_bread_code

3 жыл бұрын

Yep :-)

I made this recipe sevaral times and is awnsome

Wow Hendrick! What a beautiful fluffy puffy loaf of deliciousness!!! yummy, will be trying this for sure.Thanks for another awesome video, looking forward to the sourdough version x

@the_bread_code

3 жыл бұрын

Moin Lorraine Cotterill, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

Wonderfully detailed recipe. Just a question. I was looking to make a bread using just whole wheat flour. In the same recipe, can I replace the all purpose flour with whole wheat? If yes, what changes are needed? Thanks, and keep doing the good work.

This german never bores me! You are simply amazing! I might not follow all your steps but you helped me make amazing sourdough bread from the first try.

Great video as always. I was wondering if you have done a comparison of a bread made with a poolish vs letting the whole dough rise overnight with a pinch of yeast. When I’m feeling lazy I sometimes make yeast bread but usually just leave the whole dough rise overnight. I’m now wondering if using poolish makes it taste different? Thanks for all the videos.

@the_bread_code

3 жыл бұрын

I feel the poolish one wins in terms of taste. But I need to try this again!

Another great video! Quick tip for you - the lid of a Pringles tube fits those small glass proving sample jars perfectly ;)

@the_bread_code

3 жыл бұрын

Great tip! Thanks a lot!

@jvallas

3 жыл бұрын

I actually sent for lids for Oui yogurt jars. I’ll bet the Pringles lid would work for those, too! I’ll have to check it out.

@followme8238

3 жыл бұрын

@@jvallas did the pringles lid fit the oui jar?

@jvallas

3 жыл бұрын

@@followme8238 I rarely buy Pringles, so I haven’t tried (& forgot about this little experiment). Maybe next grocery delivery.

@jvallas

3 жыл бұрын

@@followme8238 I finally bought some Pringles. Nope, the cap is too big. ☹️

Hello Hendrich, thank you for sharing this poolish method. I have a few questions： 1. Do you put the dough in the freezer or the fridge? 2. Before baking, do I need to wait until the dough is back to the room temperature after taking it out from the fridge/freezer? 3. Why does this butter-less and sugar-less bread takes such a long time to be ready(30-50mins)? Usually a buttered brioche takes only 23-30mins.

Wow, I followed your method and recipe was blown away by the results. The crumb was beautiful. The chilling before scoring allowed be to score deeper and easier which produced a huge amount of oven spring. Why not add the salt to the dough in the beginning? I am trying currently attempting to figure out how make it with 50% sprouted whole wheat, and my first attempt with a 33% substitution even with 10ml more water (deciphering internet info).

@the_bread_code

3 жыл бұрын

Thanks 🙏🏻. You can add the salt right away too. In general for a very long autolyse I'd advise skipping adding salt 👍

I hope this can be mixed with a kitchenAid mixer. My time constraints in my life I do not have time for hand stretching and hand kneading. I make very flavorful bread, all with my kitchenAid. Poolish is my favorite fermentation method. Especially with focaccia and pizza doughs

@jonipleau9284

2 жыл бұрын

TrueBlue22 did you try using your stand mixer? I'm limited for kneading love my Kitchenaid!

Hello again. I've taken a break from making bread but I'm at it again. Your dough looks delicate or soft mine is a little tougher does that mean I should add more water?

Sour dough without the commitment! Nice!

Great job! I was just wondering roughly how long it would take to proof at room temperature rather than use the fridge? Thank you for your great videos and support!

@the_bread_code

3 жыл бұрын

Thank you. Around 60 minutes I would say. But make sure to test the finger poke trick. It's much more reliable. Happy baking!

@trophycabbage

3 жыл бұрын

@@the_bread_code thank you kind fellow! I am starting to get to grips with the finger test thanks to your guidance!

That looked delicious. Would the base rise be quicker if you added a little sugar to the mix ? At what temperature does the rise need? Thankyou so much

@the_bread_code

3 жыл бұрын

Yep. That would work. All temperatures will work, it will just speed up or lower the speed. As you prefer :-)

Tip: For additional softness and yum I thoroughly recommend the addition of 50 grams of unsalted butter as the last component to this great recipe

@the_bread_code

3 жыл бұрын

Great idea!

@o0GoldSoundz0o

3 жыл бұрын

I did as you recommended for the regular sandwich loaf and it really made it nice and soft and I got quite a lot more oven spring (added it right at the start of the recipe before the autolyse). At what stage would you add the butter in this poolish recipe?

@brimox1

3 жыл бұрын

@@o0GoldSoundz0o I add the butter as the last ingredient (at room temperature), after adding the poolish. I also see no reason why it couldn't be added in melted form, but I haven't tried that yet. I do find it is much less time consuming to use a stand mixer for combining the butter - much like making a brioche

@o0GoldSoundz0o

3 жыл бұрын

@@brimox1 Great, thanks a lot - I'll give it a try!

As always, excellent content! 😎👍 One quick question, did you do ferment the poolish & autolyse at room temperature? Thanks 👍

@the_bread_code

3 жыл бұрын

Yep 🙏🏻. And thank you 👍

@rcbustanut2057

3 жыл бұрын

@@the_bread_code Just made this bread & just took it out of the oven, baked to a perfect internal temp! Got a beautiful oven spring/ rise & a gorgeous golden crispy crust, can't wait to dig in!....this is going to be the longest 2-hour wait!! 😂 This is my 1st time making a sandwich bread, I have only done Italian, French baguettes & Neapolitan style pizza dough before. Thanks for sharing the knowledge! 😎👍

Hi Hendrick! Did the poolish and the autolyse take place inside or outside the fridge? Thank you for your videos. Greetings from Argentina!

@the_bread_code

3 жыл бұрын

Hola Lau. Outside of the fridge at room temperature. Cheers!

I've been experimenting with a 40% poolish. I find it brings an amazing flavor. What are the downsides of a 40% poolish?

Thanks for your great video as usual. Can you make a baguette with this recipe?

Gluten tag. It’s 5am in Chicago and I’m going to have breakfast with my spelt, walnut, raisin bread while I watch.

@the_bread_code

3 жыл бұрын

Gluten Tag. You are up very early! Have a good morning and enjoy!

@yamagirrl

3 жыл бұрын

Hello fellow Chicagoan! I’m about to watch video and since the schedule is for Thursday night start, I may start a looking bread for tmw!

@cfazio

3 жыл бұрын

@@yamagirrl hello fellow bread baker! Good luck with your bake, hope it goes well.

Cool that you use good quality danish salt! 😄😄

@the_bread_code

3 жыл бұрын

The best! 😎

Looking forward to making this one. Last week's turned out great for me. Can you tell me where you're getting your hands on such high-protein flour? The highest I can reliably find is around 12.7%

@the_bread_code

3 жыл бұрын

Awesome. I wrote a small blog post on German flours here in the past: blog.the-bread-code.io/tutorial/2020/08/20/sourdough-flour-in-germany.html. Hope this helps.

@denisekitchel3540

3 жыл бұрын

Here in the U.S., King Arthur Flour has a flour called Sir Lancelot Hi-Gluten Flour that is 14%. I have been using Grain Craft Flour Power because I can get a 25lb bag of it at my local Cash ‘N Carry (cheap), but Sir Lancelot is available to order online at Webstaurant.com

@sherrygonzales5437

2 жыл бұрын

David. I use King Arthur and remove a couple tablespoons then add a couple tablespoons of vital wheat gluten. It adds more protein. I’m in Florida and they sell it at Publix by the flour.

Thank you for the video! You made it sound so delicious, so I had to try. Unfortunately my first experience did not go smoothly.. My poolish never rose while the main dough got huge bubbles. I gave it 6 hours. Well I soldiered ahead and combined them and shaped and proofed the dough. It's not a very pretty loaf, but it's in the oven after resting in the fridge overnight. I'm going to see it through and I need to try it again. Any thoughts on what may have gone wrong? I'm in Indiana, USA so it's cold here, but the house temp is 70 degrees F.

@melodyjohnston2445

3 жыл бұрын

Update: My loaf of bread my not have looked very pretty but I can assure you that it was delicious! I will definitely make this over and over again. Me and my family have devoured most of it already. Thanks!

@the_bread_code

3 жыл бұрын

Thanks Melody. Okay - interesting! Maybe try using a little more yeast for your poolish. The whole process will be faster, but that's okay :-)

I read the title and now I want stollen

hiii! I love your videos!!!! only, every time i watch them i’m like: what’s that piano sonata playing??!! can you tell me which piece it is?? all the besttt :))))))

@the_bread_code

3 жыл бұрын

Which one do you mean? Thanks!

@niloivatir

3 жыл бұрын

@@the_bread_code the one in second 0:32 :)

Episode 4: Sourdough Sandwich Bread using Tangzhong technique Episode 5: Sourdough Sandwich Bread using Yudane technique ;)

@the_bread_code

3 жыл бұрын

🤣Damn. I am down the rabbit hole again. Next up though will be the Dr. Dough that I wanted to do for a long time 😎

@heyjethy

3 жыл бұрын

Yes Yes! 😃