This is the first accurate video I’ve seen for a high hydration dough

Thank you so much for this! I appreciate that you are trying to show us 1 specific variable at a time. The difference is really interesting to see! Thank you for your efforts!

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you Sharon!

At "I don't believe in recipes" you got me. Love that!

Your remarks are right to the point. The gap between the 1st and 3rd loaf needs to be well planned as usually most flours do not stand so many hours and sometimes it's difficult to do the shaping right. But the experiment was successful since it showed clearly the difference between the "fool's crumb" and a lacy open one. Bulk fermentation is the key indeed but as we all are amateurs, it's hard to make the time to ferment for 6 hours. No need to say, the well fermented bread jumps to another level. Thank you for taking the time to do the experiment and present it wrapped with nice music and beautiful scenery!!

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you Niki! :)

@beeobama6091

3 жыл бұрын

the first loaf isn't a fool's crumb. fool's crumb looks like a dense bread with just a few huge holes in it and is caused by structural folds rather than fermentation. the first loaf has irregular open crumb, but they are all from fermentation.

@andrewpeterson5882

2 жыл бұрын

@@beeobama6091 I agree, there's a lot of folks who post pics lamenting their "fool's crumb" and in like 80% of those cases the crumb COULD be better and more open, but in reality are just like loaf #1 here which is a perfectly serviceable and probably delicious loaf. I struggled with actual fools crumb early on in my sourdough journey and the difference between an actual fool's crumb loaf and loaf #1 here is vast.

First of all, thanks for all your videos! They are really inspiring. I've always found it hard to understand if I'm letting the bulk go far enough or too far. Watching your videos has certainly helped as has reading "Open Crumb Mastery". Since you're now doing videos with multiple loaves, looking at effects of differences in staging, I was wondering if you could do a video or two where you look at how you ferment the loaf and calibrate your timings with a small (maybe 50-100g) piece of dough just after you've added salt+levain but which you leave in a glass (so you can judge how it rises without being subject to manipulation). The idea would be to mark the glass with the 100g calibration dough at its initial volume and then show the volume of the calibration piece at the end of bulk and at the end of proofing. Anyway, just a thought! Thanks again!

Thank you for the video, I was struggling for almos a year and finally could make a open crumb bread🙌🏼 Soo Happy 😃

A danish dough whisk, my favourite ‘new’ kitchen tool.

you handle the dough like a pro! Very inspiring. Thank you!

Well, duh?... now anyone gets it! Bravo! A lot of work put into something; deserves for it to be well done. A+

yOURE SO GOOD AT HAND KNEADING WOW notes taken

Understanding the science was the first step of getting good breads for me 😌👌🏽

@3dot88

3 жыл бұрын

Well cooking is chemistry, true

@joesqudy

3 жыл бұрын

That’s what I’ve been trying to figure out tooo! I’m trying out what I learned today as we speak, hoping for good results. I want to get my bread perfect! 🥖

Great experiment! I admire your commitment to the teachings of Kristen Dennis and Trevor Wilson. Your dough seemed like slightly higher hydration that Kristen's basic sourdough but you have her technique down... all the way to her pyrex dish for your bulk. I love using the pyrex dish too. I am reading Trevor's e-book now. Its a lot to absorb (pun intended). Great video.

Thank you Mr Joyride for sharing this awesome video and so glad that I can learn so much from you 🙏🏻😊💞

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you Jeanie!

Thank you for the tutorial. You’ve inspired me to push my bulk ferment longer than I typically do and continue improving on my shaping technique.

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you, that's the idea to improve and try something more, bake by bake.

@susanstarling1977

2 жыл бұрын

Good video. Annoying music.

Outstanding! Wow!

Thank you very much, this is much and much more insightful then many many youtube videos... you cut right down to the point!!

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you Paul!

This is so helpful! I am a beginner and this really helped me understand bulk fermentation.

My mouth is watering looking at these pieces of bread. I LOVE bread! I'll take a piece of crusty bread dipped in good sauce or with butter over any fancy desert.

Wow! So incredibly informative. I’ve wondered how to improve my breads. Thank you so much for the techniques for folding and fermenting times and explanations of what’s happening.

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you Tami!

Really impressed by the scientific rigor, kept all the variables the same bar one, well done!

Thanks so much. Now I understand better the effect of bulk fermentation on the crumbs. Appreciate your generosity in sharing your experience and thoughts in such clear presentation.

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you!

Absolutely fascinating! your dough handling skills are amazing!! really enjoyed this video, it was quite the education on the process.

"who masters this" ? You do my friend. This has provided me with a lot of information that will hopefully help me get closer to where I want to be on my journey to making decent sourdough. I've had some successes, and lots of failures. So much of this is understanding the science (right down to the cellular level and the chemical reactions that are going on), but equally important is understanding that there are a bunch of wild card variables that you have to contend with including type of flour, room temperature, hydration level, bulk fermentation process and duration, and shaping technique. Getting any one of these elements wrong can ruin your day. You have to develop a sense for what is right every step of the way, and that requires being aware of what is actually happening in the process. The baking stage is the easy part.

I came back and was eager to try it. Thank you for sharing knowledge

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you!

This video was so helpful. Watching you go through the steps 3 times made something click for me. My husband told me the bread was my best ever. Thank you for your steps. They have made a world of difference!

Amazing hands and patience! You are no amateur! I have found that the flour and water both have a significant impact on the fermentation process. Would like to see similar experiments with different flours and different water hardness/PH. Bravo! 👏👏👏

@BreadbyJoyRideCoffee

3 жыл бұрын

Hi, thank you! Sure flour and water have significant impact! Agree!

You explained fermentation beautifully. Thank you for making these informative videos.

I find the video very helpful! Thanks for sharing ❤️

When my dough is of that consistency I end up with two big mittens of dough. Without the use of my hands, I can not free myself. I sit on a chair and wait for my wife to come home and clean my hands. It is very surreal to see you manage such a sticky dough. You obviously have dough superpowers. I am jealous.

@jobrown04

3 жыл бұрын

If you have a high hydration dough, spray your hands with water. At 3:10 when he starts his folds, you can see his hands are wet

@BreadbyJoyRideCoffee

3 жыл бұрын

see here, no magic, just water :) kzread.info/dash/bejne/qIeio8x9etzFZNY.html

@sumayyahrahman1632

3 жыл бұрын

LOL

@Dr_No

3 жыл бұрын

@@jobrown04 Yes! I purchased a nice spray bottle just for this purpose (and to spray my dough). :-)

@Dr_No

3 жыл бұрын

....and my work surface!

You won me over with the first sentence! Trying this today. Hopefully it goes well.

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you!

thanks for the video. It is a pleasure to see you work.

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you!

And it is the first time I see some score so deep. Good inspiration!

They all look delicious!

Try making a dryer dough, I surprised myself the other day leaving a dough a bit shaggy but as it sat in a few risings then foldings, the texture became a little smoother, more elastic, then final bake a little denser crumb than yours, but tasty, fun learning and practicing this art with different types of flour and timing and learning autolyse !

Appreciate your videos, you've really helped me gain more confidence handling high hydrations doughs

18:09 That is exactly what that is. In fact, most of them look a bit like "fools crumb" to me. Here's the thing I've discovered about sourdough. People are making it way, way too complicated and playing with their dough too much. The process in this video is a great example. A ton of regular air pockets were introduced because the dough was kneaded, laminated, folded too much. I've had awesome results by simply doing a 30 minute to 2 hour autolyse and then simply doing the fold technique (the one you did in the glass container except stretch a bit more before folding over) maybe 5 times. Then shape and in the fridge for however long is needed to proof. That's it! No kneading, no lamination, no stretch/fold on the counter etc etc. Just mix it, fold it while it bulks, proof it and bake it. Since I've been doing it this way my crumb has had very nice holes that are evenly spaced but not too big (a few decent sized ones) and great oven spring. I also think you over bulked all of them to be honest. I usually stop my bulk after they've clearly grown but with a lot of room left to grow. These look like they were all pretty much at the very end of the bulk. Makes sense because when you took them out of the bannetons they flattended out considerably which means you might have over proofed.

@Hallands.

2 жыл бұрын

Yep!

Extremely long life to you, Mr. Joyride !!! This is the one thing that I only get right by accident 😕😕so happy to be getting this information here 😊👏👏

@chunkapur5057

3 жыл бұрын

It looks like a roughly 30% increase is a good time to shape ? Also can see that the dough is perfectly kneaded, bec it laminates and folds so neatly 👌

@michaellochmann1726

3 жыл бұрын

I am doing the same right now at 24,5 Celsius. Looks good so far!

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you! :)

Thanks for this video. Your baking method resembles mine, although my breads have a lot less hydration than yours. Still having problems handling high hydration doughs, so I need a lot more practice.

wow, looks sooo lovely💜

Amazing yet again

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you!

Thanks for this video and all the advice, Joy! I will certainly try this method to see if I manage to get a more open crumb. One question, do you have an idea about the temperature of your kitchen, when you made the video?

I am doing the same right now at 24 Cesius. Looks good so far!

@kevinu.k.7042

3 жыл бұрын

24 is the magic temperature where Yeast and Lactobacillus are about equally active. Popular temperature in French artisan bakeries apparently.

I'm so glad I found you! I like to immerse myself into learning something, from the inside, out. I'll have to watch a couple of your videos more than once, but I enjoy that. I've made breads before, but your way is so much more precise. I'm going to enjoy going through every video.

Thanks for the really informative video! I usually bulk for similar 6-7hr time period, but complete any folds during the early stages of the bulk for fear of degassing the dough during the later stages. Do you find it's necessary to do folds during the later stages? Does this contribute towards a more even crumb?

Your hands and technique are so consistent, which makes these experiments great! I would love to see your typical method compares to simply mixing the flour, water, salt, and starter together at the very beginning (skipping autolyse and such). How does the autolyse and adding the salt/starter in stages make a difference in the final crumb?

@BreadbyJoyRideCoffee

3 жыл бұрын

you can see here a no knead loaf: kzread.info/dash/bejne/gJuHr8qtgtrFoLg.html The rest of my idea remains, I develop gluten well at the beginning before the fermentation starts.

I wish I had the time and patience for this!

@BreadbyJoyRideCoffee

3 жыл бұрын

need just passion :)

Great video!! Thx for all the time and work. Very helpful!

Thank you very much. Beautiful and very informative video. Thank you for investing your time to show this experiment

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you!

Thank you for this video! It's a very helpful experiment for me.

Awesome video. So in depth and really appreciate the side by side comparison from beginning to end of three different fermentation lengths. Been struggling to bake baguettes with airy crumb. Not sure if it's because it doesn't use a starter or if I'm kneading it too much, or not fermenting it enough. The crumb usually comes out too dense and uniform. Wonder if you or anyone here can help. I mix the ingredients and let it proof for 45 minutes before folding it a few times, and do that 4 times before shaping (total of 3 hours proofing time). Then, I let it rest for an hour before putting it in the oven. Looks like you do a lot of folding and the crumb still comes out beautifully. That leads me to believe that I should maybe let the dough rest much longer after shaping.

@BreadbyJoyRideCoffee

3 жыл бұрын

Here is my method for baguettes, bit different. With early shape: kzread.info/dash/bejne/na2Ew9ugeZe1gLw.html

@tomcha75

3 жыл бұрын

@@BreadbyJoyRideCoffee Thanks so much! Checking it out now.

man... you have magic non-stick hands :)) Amazing work!

@BreadbyJoyRideCoffee

3 жыл бұрын

thank you! :)

@sharonn9991

3 жыл бұрын

Hahahaa i agree! Am in awe of those non-stick hands!

@staz334

3 жыл бұрын

ever heard about water or oil?

@pufarinu

3 жыл бұрын

@@staz334 oil to handle dough? Never heard about it.

@staz334

3 жыл бұрын

@@pufarinu very common actually, you think Joy's dough comes out the container like that without oil? ;D

Thank you for another great video. As always a pleasure to watch and learn. I guess more folds would have contributed to more even crumb (on the third loaf).

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you. Sure more folds will help for more even crumb. (even is quite high risk of damaging the crumb by late folds)

@SparkyOne549

2 жыл бұрын

Ronan, #3 has clear signs of being over proofed, with the rest of the crumb being ok.

Very informative. Thank you. I'm also starting to learn the hard way that recipes don't really matter aside of what concerns fermentation. What's is most important is to know what you're working with and don't rush as this can take a good amount of time. I've been trying to bake for almost an year now (btw I started before the pandemic, just in case) and I still don't get close to the structure in the video. But the flavour satisfies me. That's good and helps me to keep learning to get better results.

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you, I guess here there are some shortcuts: kzread.infoUgz7R3-wMSqPB9YOatB4AaABCQ

@raimundoneto1689

3 жыл бұрын

@@BreadbyJoyRideCoffee thank you! Hadn't seen this post before. I'll have a look at it

Interesting experiment ! 👏

@BreadbyJoyRideCoffee

3 жыл бұрын

Multumesc :)

@1956Mariella

2 жыл бұрын

What do you spread on the table before laminating? Is that water or oil?

It is a great happiness to watch your way to make bread.

Watching you play with your dough is mesmerizing--especially after whiskey and coke on an empty stomach. Really nice video. Subscribed.

You are a master. I would LOVE to see you do the same thing with 100% freshly-milled whole grain flour.

Amazing work man! I bake for years now, but sadly (for the bread) i have too many interest, work and animals to be able to play with dough this way. Just noe entering the calm year period to start this :) you teached me a lot today! Thank you :) and a side question - i toughtim watching a US or Canada baker, then got confused by metric system u use, and rhen you cracked me with mentioning Danube bridge!!! Im in Slovakia, how close you must be? (In the season i will have no time to bake, so i beg you - pls become my bread supplier :D )

👍👍👍well done. Excellent find although very time comsuming. Bravo.

Hi there! Your videos have been amazing and I am going to try your methods this weekend. I do want to ask, after you pull your dough from fermentation out of your fridge overnight, do you allow any proofing outside of the fridge or do you go straight to scoring and preheated oven? Thanks again!

love the video, the bread and the music

"Who masters all this". Not me but it still tastes great!

@BreadbyJoyRideCoffee

3 жыл бұрын

Ferments do everything, not us.That's the miracle.

Sourdough is a mystery that keeps one's interest for a lifetime.

I like that you say "help us" understand, instead of "help you".

So I would be happy if I made any of these. I aspire to handle wet dough that well. Although 2 & 3 look more uhhhh say useful for sandwiches.

Great video! Thanks for sharing! .. There is an interesting paradox in sourdough breadmaking .. while the process of stretch and folds and lamination during bulk work to multiply and organize the gluten matrix (often incorrectly described as "strengthening the gluten", since the actual gluten was formed when water met flour) .. the addition of the levain introduces the process of fermentation which works to simultaneously weaken the gluten, which is actually an objective of bulk fermentation .. The reason why your first loaf had such an open, uneven crumb was because the gluten was too strong and the gluten matrix was uneven throughout the dough .. with subsequent loaves, coils and time, the gluten mellowed and the matrix evened out .. while staying inside the time limit during which the gluten can continue to provide structure .. Which is where retarding comes in .. to halt the more more aggressive fermentation activity of the yeasts, while allowing the lactic acid bacteria to continue to help develop flavor, without risking the structure of the dough, and eventual loaf ..

@BreadbyJoyRideCoffee

3 жыл бұрын

Great comment too. I agree!

Super video and next good lesson . Thank you ☺️😍👏

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you Ella!

🤔 interesante. Es importante analizar las distintas variables que intervienen durante todo el proceso. No creo seas un panaderos amateur, eres todo un científico !!!

Thanks for your time and effort.

I said ,wow, just before you said , it's nothing to say wow about... lol I am getting better with my baking but nowhere near as good as you! Thank you for the great video !!!

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you!

You are actually an expert! 👏👏

appreciate the effort, learn a few things. but the music man... I had to mute the video, 18 minutes listening to that, not easy

@BreadbyJoyRideCoffee

3 жыл бұрын

I don't "hit" the music every time. Sorry :)

@lana11111able

3 жыл бұрын

Me too!

@KMSKHALEDKMS

3 жыл бұрын

although i loved the beat but the repeat was annoying part :D

@AlexanderRudnicky

3 жыл бұрын

I like the music. If you have issues then just mute it. How hard is that?

@stinkdyr301

3 жыл бұрын

Play Edith Piaf instead! :-)

First of all, big fan, great videos. I love your simple style. Secondly, I’m sure you really like the song in the video, I did too. But listening to the same instrumental 45 second loop, for 19 minutes, drives me crazy. It’s like listening to the main menu music for a video game with no start button… Maybe explore other, longer, instrumental, royalty free tracks? Keep up the delicious baking! Laciness is a blessing!

Was really helped me! Thanks a lot!!!😍😍😍👍💕 From Busan

This is great! I wonder how much further you could push fermentation before the overproofing point - this should be key to lacyness. E.g. the third loaf might have been able to handle a 40 min room temp proof before putting it to the fridge, so that it gets more air accumulated in the smaller bubbles undisturbed.

@BreadbyJoyRideCoffee

3 жыл бұрын

It's a discussion. My opinion, at the moment, is that after shaping it, if the bulk is advanced, the alveoli will collapse if it stays more at room temperature. If the bulk is not advanced, it can be left. If you watch the video with wholemeal bread, you will see that after shaping I left it at room temperature too.

Thank you Mr. Joy Ride! Your loaves look incredible! At what temperature did you do all that?

@BreadbyJoyRideCoffee

3 жыл бұрын

22-23 degrees Celsius

Thank you for this information!

They all look good to me.

Thank you for this video :)

Thank you, very helpful video, saved me days of testing

Very informative video-thanks! May I ask where you get your bannetons? Thanks!

@BreadbyJoyRideCoffee

3 жыл бұрын

Hi, thank you! There are from a local website: www.moaradecereale.ro/produse/cos-de-pulpa-lemn-0-75kg-oval-23x14-5x8cm-model-crestat/

Hello again, first of all I want to congratulate you on those incredible videos with which you hypnotize us every week. Secondly, I wonder if you can provide me with the measurements of the banners that you show in your videos and if it is not too much to ask, where have you bought them? Thanks and regards. Please don't stop uploading videos.

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you Fernando. There are from a local website from my country. Size: 0.75Kg, oval, 23×14,5x8cm Is this one: www.moaradecereale.ro/produse/cos-de-pulpa-lemn-0-75kg-oval-23x14-5x8cm-model-crestat/

Awesome, thanks!, what would happened if you left them more time in the fridge?

Awesome video thanks

Thanks for this experimental video! I wonder if there's a difference in taste?

Fabulous comparisons, really inspiring instructional video as always. As a newbie ‘Covid’ baker I’ve definitely noticed how critical it is judging the correct length of time for fermentation in terms of the outcome for the loaf. But you seem to have quite a big time difference in fermentation time and still get successful bread. Pretty sure if I tried the time difference (relative to my fermentation time) the 1st loaf would be a brick and the 3rd loaf a sticky nightmare to shape. Aside from the obvious skill you have in building dough strength early in fermentation(which I have been working on following your very kind response to a previous question). How much do you think it is down to a really strong active starter? A lot of people seem to suggest if the starter doubles it’s good to go - I’m increasingly feeling this is misleading as I rarely produced anything resembling open crumb, even when the dough felt really good, whereas now there does seem to be a bigger window where the bread is good with reasonable open crumb......nothing like your spectacular results......one day😊

@BreadbyJoyRideCoffee

3 жыл бұрын

If what you say is true, as the first bread would have been brick and the third would have been "soup" then you have to check your starter. It may be too aggressive, too acidic. Feed it successively on small seed. As you see "open crumb" window is large enough and very forgiving.

@georgebaylis7161

3 жыл бұрын

@@BreadbyJoyRideCoffee that’s very helpful, thank you - I tend to work with a warm dough like your ‘above the coffee machine’ video, could that also be developing the dough too fast and shortening the window of good fermentation? I do try to use the starter whilst it smells sweet and it does hold its peak for several hours, but might try taking it whilst it’s still rising. Thank you so much again your instruction is excellent 👍

@georgebaylis7161

3 жыл бұрын

Also I’m using a stoneground wholegrain rye starter and a very strong stoneground whole wheat flour (from a local old water mill) makes up 15% of my bread recipe🤔

Great video, thank you. One question: you talk about an increase in volume but from what point? For instance, fullproofbaking bulks until a sample of dough, separated from the main dough before the salt had been added, increases in volume by 90%. Is your 40/50% increase measured from the last fold?

@BreadbyJoyRideCoffee

3 жыл бұрын

It is difficult to appreciate this increase. I'm trying to approximate from the moment I added the starter. I never used a piece of dough as a control. But notice how forgiving the sourdough is practically in an interval of 3-4 hours of open crumb.

@alex.username

3 жыл бұрын

According to her Instagram post, the dough is put in the aliquot jar after mixing in starter AND salt: instagram.com/p/BphIt9MHy2t/

Hi Joy, after around 20 failed attempts, I found your channel and followed your method building dough strength and develop gluten and finally baked a tall round crispy open crumbed sourdough !!! It’s the first time for me hearing the crispy sound when cutting the bread after completely cooling (finally no wrinkled thick leathery crust!) However , today at the middle of bulk ferment , I had to run out of the house which forced me to put the dough into the fridge, I use 15%of starter , room temperature was 25degree , I did two kneading ,stretch and fold,lamination and two coil fold (total bulk time 3hrs)then straight to fridge for 8 hrs , then I sort of lost from there .. my questions are 1. When take out of fridge, should I wait for dough to come to room temp 2.if after the dough back to room temp and still doesn’t seems wobbly when shaking or seems to increased in size ,can I just bulk ferment longer at room temp? 3.after the accidentally cold bulk , can I shape it and do a cold proof as well? So lost at the moment 😅 Again thank you so much for the videos , I will keep practice :)

@BreadbyJoyRideCoffee

3 жыл бұрын

Thank you Susan. Glad it help. Depends on your fridge temperature. If fermentation was stopped will need more time at room temp. You must see how your dough looks like. Sure you can shape and proof again at the fridge, but again, everything is permitted, but you must see how your dough looks. Can't help more exactly if I'm far away from your dough. But there are no "rules"

@susanlin9015

3 жыл бұрын

@@BreadbyJoyRideCoffee thanks ! See how the dough looks like truly is a solid rule🙏

The paradox of “not using recipes” and then using a recipe.. doesn’t matter if you don’t write it down.. you know how much to put of everything. That’s a recipe.

@robbieg983

2 жыл бұрын

I would call his eyeballing of water and flour an educated guesscipe

@EnduroPow

2 жыл бұрын

Recipe for disaster

@robbieg983

2 жыл бұрын

@@EnduroPow About 320 coins, a bowl of water, a bucket of water, 3 buckets of milk, 2 eggs, orange, banana, any dye except red, yellow, or orange, Spice or gnome spice, gloves (ice gloves are preferred), charcoal, fishing bait, fishbowl, 2 bread, a pestle and mortar, a needle, 3 bronze wires, a cake tin, 4 Asgarnian ale (6 recommended), Any cat except an overgrown cat (a wily cat is recommended), several bowls of stew (9 at most), raw chompy (several recommended in case of burning), raw chicken, raw cod, iron spit, regular logs, tinderbox, ball of wool, ogre bellows, ogre bow and several ogre arrows (10 is enough), 2 pots of flour, pot of cornflour (or raw sweetcorn and an empty pot), pot of cream, any axe, any pickaxe, any machete, a knife, Dramen staff and branch, M'speak amulet, Gorilla, ninja and zombie greegree, monkey nuts, and some rope.

@vinyei93

9 ай бұрын

The recipe of a bread like this is not only the list of ingridients, and how much of them. The recipe contains proofing times, volumes. For exaplme. A classic sourdough bread recipe calls for 20% starter, and 4 hours of bulk at 26 C. What is your starter is much faster? Or slower? Your bread will be over or underproofed. If you only look the recipe(times for example), you wont have a good end result. But if you look the bread, the sings of fermantation, which is also a part of a recipe, then you will achieve amazing breads. 😊

@stephaniebuzzella1

6 ай бұрын

oh wow. are you okay?

Superb videos thank you, please can you tell me where your bread scraper came from.

@BreadbyJoyRideCoffee

3 жыл бұрын

Hi, thank you! It's from a local website: www.cofetarulistet.ro/ustensile-lucru-brutarie-patiserie-cofetarie/cutite-raschete/rascheta-inox-cu-maner-plastic-19-5-x-14-5-cm-ras-3.html

Nice! And what would happen if we forgo the guesswork and leave to bulk ferment (after a suitable number of coil folds and rests) in the refrigerator?

@BreadbyJoyRideCoffee

3 жыл бұрын

different temperatures, different flavors.

Hello, I just came across this video. Thank you for sharing the whole process and the amounts you used. The only thing I would like to know is the dough temperature, this is quite crucial if you are noting the bulk fermentation time. Thank you in advance, Janja

just thank you!!!

@BreadbyJoyRideCoffee

3 жыл бұрын

thank you!

Very interesting, thank you! You truly make beautiful loaves! Do you have any insights into timing the bulk fermentation a different way than with time? Since it's not the same temp here, it's hard to know exactly when to end it. I've tried cutting out a small piece of dough right after inoculation to know when the dough had risen 100% or also calculating 25% rise after the last coil fold, but it doesn't work that well with your recipe. Your input would be very much appreciated. Cheers!

@guillaumebitton9306

3 жыл бұрын

By the way, I checked how much it would cost to ship Robin Hood flour to you from Canada : 162$CAD for 10 pounds. That would make for expensive bread.

The second loaf has more chunks among all those alveoli. The third one looks more open and airy, no chunks in the crumb at all. It is interesting how changing some parameters can change the final result. I guess if you do the exact same experiment but changing hydration, or % of starter you'd get different results.

@BreadbyJoyRideCoffee

3 жыл бұрын

True. Everything you wrote is true. Thanks :)

*Буду печь хлеб, спасибо за науку!*

Thank you for these very helpful videos! My baking has started to come under control (!) after watching them, and I think I am beginning to understand what I am doing (and what I am not doing!). One question - my oven will only reach a maximum of 220°C - 428°F, as it is a Gas Fan oven, and the manufacturer states in the manual that gas fan ovens are so good that they don't need to get above 220°C. I bake in a Lodge Dutch oven. I am sure that this limits the oven spring that I am getting - much less than yours! What do you think?

@SparkyOne549

2 жыл бұрын

It can yes, most sourdough bakers bake at 475-480F with the lid on. Then reduce to 450 with the lid off. All the spring happens with the lid on at high temp. Unless, you overproof your dough, then you get very little spring.

That was very useful and an appreciation for making it. I have a question: how long do you knead?

Hi there, livte your videos! Great job!! I can't seem to find the exact scraper you use. Where did you get it from?

Thanks for the video. If the bulk was about 10 h for example what could change?the alveoli could be more uniform?and the starter quantity could change your opinion?