Question: why do you feed a ratio of 1:5:5 for only 12 hrs till next feeding? Don’t you only need a 1:3:3 ratio if a healthy starter rises in 3-4 hours?
@nbnb5311 сағат бұрын
I screwed up my last loaf using the deeper side of my dutch oven.. it kinda fell in the wrong way and sticked to the sides… going to try this method tomorrow, thanks for sharing!
@onyxmadeababylp119223 сағат бұрын
I stumbled across this video, and immediately subbed after. Perfect explanations and examples. We’ll be having these Sunday.
@denargakocken2 күн бұрын
Would this work with ghee instead of normal butter?
@candacescanvases4 күн бұрын
I don’t see the recipe. Would love to try it! I have been looking for a good method for whole wheat sourdough. Would you be able to direct me to your recipe, please?
@rrakusin13824 күн бұрын
If I add freshly milled rye flour, will my starter be stiffer than a store-bought variety? If so, do I need to add a bit more water? Thank you! Love your book!
@nicosgeo4 күн бұрын
Word of caution here. Any cold or hot water splash on preheated oven door glass, is a recipe for glass breakage.
@muchtar76085 күн бұрын
Hey Maurizio. What @rlarviso is saying, is that in this video (m.kzread.info/dash/bejne/lIuCm8-xgsLPiKw.html&pp=ygUNQmVydGluZXQgc2xhcA%3D%3D) at 11:40, Richard Bertinet, the "inventor" of the slap and gold, says that turning the dough in between each "slap" is the lazy way of doing it-his method is to always do on the same side.
@welshrarebit11535 күн бұрын
I find that my dough gets progressively sticky with each stretch and fold as opposed to becoming smoother. I have to add that I add about 5-10 per cent whole wheat flour. I made my levain using 1/4 cup starter 1 cup of water and 1 1/2 cups of flour and I used maybe half of this in the dough because when I used all of the levain in proportion to the equivalent of 5 cups of flour i ended up over proofing it. So I decided to err on the side of caution.
@Melinabellisima5 күн бұрын
Looks yummy
@Dungeon_of_Regret7 күн бұрын
Mine rips immediately when stretching.
@ddeliyski7 күн бұрын
Hi! Thanks for this recipe, I am trying to get my wife to eat sourdough as my 4 year old loves "sour" sourdough but my wife hates the sour part. I want to leave the seeds out, do I have to modify the other ingredients or can I just leave them out?
@joy42498 күн бұрын
so happy about this video helped with my breadsticks MashAllah!
@tommyroberts86710 күн бұрын
I keep making this bread. Probably 4 times this month. And it's just for toast. I don't eat any of this bread except it's buttered and put it in a hot skillet and toasted.
@itsnaniiiiiiii327011 күн бұрын
i did just half because i didnt have enough flour and its super smooth and not sticky after kneeding it by hand cause i dont have a stand mixer 😭 did i do it right its currently resting for its first set of stretch and folds i noticed yours was softer and wetter in the bowl i used grams and the correct amount of milk water honey salt and butter as well and i did add the butter after like you did in the video .. well .. lets see how this goes ill give an update
@itsnaniiiiiiii327011 күн бұрын
okay i did my pre shaping already the dough is soft but not sticky its resting before i shape it
@itsnaniiiiiiii327011 күн бұрын
okay so im done baking it i ran into some issues since my stove is range and well my oven is actual fire it heats up pretty hot pretty fast so i found when i did 15 minutes at 425 it was getting to brown to quick so i lowered it down to 400 for like 10 minutes that was still a little hot i baked it at 320 for about 20 minutes and it worked out pretty good i think it could be that my stove is fairly knew and heats super hot super quick but who knows lol
@user-pe9mj6rb4c13 күн бұрын
I live in Reno, NV, altitude 4500’ and very dry. I’ve followed your instructions to a T, but my loaves are not rising. They are flat and gummy. Are there modifications that should be made for high altitude and dry climate. And thanks for all you do!
@sbm196113 күн бұрын
Hello there! This question may have been addressed but I didn't see it. Regarding the rolled towels for steam - does it matter what the fabric content is? cotton, linen,etc? and any specific fabric content that should be avoided? Thank you!!
@farnoushsh606113 күн бұрын
Hi and thanks for great hints. Question : do you use oven with fan or without? Thank you! 🙏
@Stanbott13 күн бұрын
overcooked
@BettyStPeter14 күн бұрын
Love this recipe! It’s my family’s favorite and I’ve learned so much from making it. Thank you for teaching techniques not just the recipe.
@user-bb6yh1vz3j14 күн бұрын
Where can I find the recept?
@adrianaturlea686114 күн бұрын
Hi. I made the dinner rolls exactly as you did in your video over 2 days (I couldn’t leave them in the fridge over night). They are delicious. It’s hard not to eat them all at once. I drizzled some seeds over (everything bagel style), and fresh out of the oven I added a touch of butter (not necessary, but it’s so good). For next time, I will add less sugar (half of your recommendations), but keep the sugar in the levain. I didn’t find your method to take more time than the usual recipe. Thank you for sharing your knowledge with us.
@user-mz6gt6gv4o14 күн бұрын
Amazing
@trederz97715 күн бұрын
Does an oven temp of 180°C work? My parents weren't okay with me running our oven at max (220°C)
@LifeWithLindy15 күн бұрын
Just to clarify- when you are done stretching and folding you come back and say “it’s been about 4 hours” is that 4 hours since the final stretch and fold or is that 4 hours since you started the initial stretching and folding?
@d0nnerknispel6415 күн бұрын
Hey Maurizio :) I have a wish... I recently got my hands on emmer wheat flour, an ancient variety similar to einkorn. I would like to bake a bread with a big proportion of emmer whole wheat to get as much of the nutty taste as possible. I was looking for a recipe on your website and saw that you have neve used emmer before and that you also don't have a recipe with a high percentage of whole wheat einkorn. I know it might be tough to do because of low gluten contents. I would be very happy, if you could get your hands on emmer flour or create a recipe with a high percentage whole einkorn. Thanks for all the recipes, they have helped me a lot and my baking becomes better and better!
@philochristos16 күн бұрын
Fantastic!
@user-dp3bs5zr1p16 күн бұрын
Been baking for around 3 months and I feel like this channel is a blessing! :D thank you!
@patriciagimay919516 күн бұрын
Hi have you baked in a cold oven too making this bread.I bake sometimes in a cold oven and liked the results too.
@patriciagimay919516 күн бұрын
Hi you say that you feed your starter twice a day. Do you feed yours a I to 5 ration each time twice a day? Thank you for your reply. Patricia also do you keep it on the counter and not in the fridge ? On the days you don.t bake with it but still feed it twice
@bobsurber707916 күн бұрын
Do you do anything special with the flour before or after grinding or is it unsifted straight from the mill to the dough? I’m considering trying fresh milled flour for my sourdough but I’m seeing a lot of mixed information. This is by far the most beautiful loaf I have seen.
@mikaeltulloch-reid706516 күн бұрын
good job
@toby-nq9di16 күн бұрын
Omg i was punching it and everything 😭 im gonna try this way this time
@Shana-hv2ye17 күн бұрын
Hi, thank you for your great videos. I’d like to know if it’s possible not to add honey to this recipe? The reason I’m asking is because I don’t like sweet bread.
@xDanoss318x17 күн бұрын
What does ripe sourdough starter mean exactly. Do i have to feed the starter wait untill doubled and then start rhe levain??
@theperfectloaf17 күн бұрын
I explain what to look for in a ripe starter, here: www.theperfectloaf.com/how-do-i-feed-my-sourdough-starter/
@9AcreBaker18 күн бұрын
If I need to substitute the honey due to vegan eaters in the house can I use the same amount of white sugar?
@theperfectloaf17 күн бұрын
Omit the honey but only add half as much white sugar.
@mikekerr594018 күн бұрын
I’ve had mixed results with this recipe and I think it’s because I didn’t pay attention to room temp. On hotter days it’s turned out great and on coolers days not so good. One thing I read in another book was to try mixing the levan in the warm water and dissolve it and then add the flour. That this will help the levan spread to all the flour more evenly and then begin autolyse with everything mixed together. What are your thoughts there?
@fruitpunch489019 күн бұрын
I have a starter that is over 100 years old. However it is milk based. I have the hardest time finding anyone that has any information on milk based starters. I am not sure if it ferments the same as water based or what the differences are other than one has dairy and the other doesn’t. Do you have any information on milk based starters? I would hate to toss mine away since it’s so old. The only reason I would toss it is because I had let it ferment and rise over a few days at room temperature and the smell is like sour milk. I am not sure if that is normal and if it is ok to use. I’ve been looking everywhere for this information, would love to see if any professionals can help with that, thank you!
@marciaweckerle69719 күн бұрын
I will
@marciaweckerle69719 күн бұрын
Thank you
@Alaska12921 күн бұрын
Made these and they turned out great. !!!
@theperfectloaf19 күн бұрын
they're so good, right!? enjoy 🙂
@greganikin700321 күн бұрын
12:35 and 12:37 are two different breads. Completely different.
@theperfectloaf19 күн бұрын
Nope, same loaf!
@greganikin700321 күн бұрын
Buboes are not from fermentation activity it’s simply the air from previous folds
@theperfectloaf19 күн бұрын
Mixing and folding add "nucleation" sites for gasses to accumulate, so technically, it's a bit of both.
@greganikin700317 күн бұрын
@@theperfectloaf learn physics please.
@wetappocreek21 күн бұрын
Are you using lava rock in your pan u add the ice to?
@theperfectloaf19 күн бұрын
Yes, I am!
@thomasbello22122 күн бұрын
It looks good but yellow cheese ? What type of cheese
@theperfectloaf19 күн бұрын
Mild cheddar. It adds an amazing level of savoriness in there. Not traditional for pizza, but for Detroit-style, yes! Here's a full breakdown of what I use: www.theperfectloaf.com/sourdough-detroit-style-pizza-recipe/
@thomasbello22119 күн бұрын
Thanks
@kcoco755122 күн бұрын
i have a diff time with scoring....never smooth
@theperfectloaf19 күн бұрын
It might be that your dough isn't strong enough or shaped tightly enough. Check out my shaping video which might help: kzread.info/dash/bejne/eZ-rs7Ruc9GzZrw.html
@leighharris287322 күн бұрын
This is really helpful, thank you, I must’ve overproved every loaf
@theperfectloaf19 күн бұрын
Happy to help!
@angelapope22 күн бұрын
Thank you so much
@theperfectloaf19 күн бұрын
You're most welcome
@jackieedler157223 күн бұрын
Well, this sucks. I really wanna make this bread today but can’t because 8 g does not seem like enough is it supposed to be 80 g and then when you go to the recipe on the website it says 7 g and that doesn’t seem right.
@theperfectloaf23 күн бұрын
You can use ripe sourdough starter instead of making the levain, if you'd like! The 7/8g is correct, you use that to make a levain, which kind of like scales up your sourdough starter!
@jackieedler157223 күн бұрын
@@theperfectloaf thank you. So when I discard my starter I hope it’s just 8g but gut might be wrong. But I am just going to wing it & see what happens.
@theperfectloaf23 күн бұрын
@@jackieedler1572 sounds good. Adjust as necessary when your dough is in bulk and in final proof. Be sure the dough is very puffy and light to the touch (like I show in the vid) before baking!
@Nikiniki1232723 күн бұрын
Do I need to cover the dough when I put it in the fridge ?
Пікірлер
Question: why do you feed a ratio of 1:5:5 for only 12 hrs till next feeding? Don’t you only need a 1:3:3 ratio if a healthy starter rises in 3-4 hours?
I screwed up my last loaf using the deeper side of my dutch oven.. it kinda fell in the wrong way and sticked to the sides… going to try this method tomorrow, thanks for sharing!
I stumbled across this video, and immediately subbed after. Perfect explanations and examples. We’ll be having these Sunday.
Would this work with ghee instead of normal butter?
I don’t see the recipe. Would love to try it! I have been looking for a good method for whole wheat sourdough. Would you be able to direct me to your recipe, please?
If I add freshly milled rye flour, will my starter be stiffer than a store-bought variety? If so, do I need to add a bit more water? Thank you! Love your book!
Word of caution here. Any cold or hot water splash on preheated oven door glass, is a recipe for glass breakage.
Hey Maurizio. What @rlarviso is saying, is that in this video (m.kzread.info/dash/bejne/lIuCm8-xgsLPiKw.html&pp=ygUNQmVydGluZXQgc2xhcA%3D%3D) at 11:40, Richard Bertinet, the "inventor" of the slap and gold, says that turning the dough in between each "slap" is the lazy way of doing it-his method is to always do on the same side.
I find that my dough gets progressively sticky with each stretch and fold as opposed to becoming smoother. I have to add that I add about 5-10 per cent whole wheat flour. I made my levain using 1/4 cup starter 1 cup of water and 1 1/2 cups of flour and I used maybe half of this in the dough because when I used all of the levain in proportion to the equivalent of 5 cups of flour i ended up over proofing it. So I decided to err on the side of caution.
Looks yummy
Mine rips immediately when stretching.
Hi! Thanks for this recipe, I am trying to get my wife to eat sourdough as my 4 year old loves "sour" sourdough but my wife hates the sour part. I want to leave the seeds out, do I have to modify the other ingredients or can I just leave them out?
so happy about this video helped with my breadsticks MashAllah!
I keep making this bread. Probably 4 times this month. And it's just for toast. I don't eat any of this bread except it's buttered and put it in a hot skillet and toasted.
i did just half because i didnt have enough flour and its super smooth and not sticky after kneeding it by hand cause i dont have a stand mixer 😭 did i do it right its currently resting for its first set of stretch and folds i noticed yours was softer and wetter in the bowl i used grams and the correct amount of milk water honey salt and butter as well and i did add the butter after like you did in the video .. well .. lets see how this goes ill give an update
okay i did my pre shaping already the dough is soft but not sticky its resting before i shape it
okay so im done baking it i ran into some issues since my stove is range and well my oven is actual fire it heats up pretty hot pretty fast so i found when i did 15 minutes at 425 it was getting to brown to quick so i lowered it down to 400 for like 10 minutes that was still a little hot i baked it at 320 for about 20 minutes and it worked out pretty good i think it could be that my stove is fairly knew and heats super hot super quick but who knows lol
I live in Reno, NV, altitude 4500’ and very dry. I’ve followed your instructions to a T, but my loaves are not rising. They are flat and gummy. Are there modifications that should be made for high altitude and dry climate. And thanks for all you do!
Hello there! This question may have been addressed but I didn't see it. Regarding the rolled towels for steam - does it matter what the fabric content is? cotton, linen,etc? and any specific fabric content that should be avoided? Thank you!!
Hi and thanks for great hints. Question : do you use oven with fan or without? Thank you! 🙏
overcooked
Love this recipe! It’s my family’s favorite and I’ve learned so much from making it. Thank you for teaching techniques not just the recipe.
Where can I find the recept?
Hi. I made the dinner rolls exactly as you did in your video over 2 days (I couldn’t leave them in the fridge over night). They are delicious. It’s hard not to eat them all at once. I drizzled some seeds over (everything bagel style), and fresh out of the oven I added a touch of butter (not necessary, but it’s so good). For next time, I will add less sugar (half of your recommendations), but keep the sugar in the levain. I didn’t find your method to take more time than the usual recipe. Thank you for sharing your knowledge with us.
Amazing
Does an oven temp of 180°C work? My parents weren't okay with me running our oven at max (220°C)
Just to clarify- when you are done stretching and folding you come back and say “it’s been about 4 hours” is that 4 hours since the final stretch and fold or is that 4 hours since you started the initial stretching and folding?
Hey Maurizio :) I have a wish... I recently got my hands on emmer wheat flour, an ancient variety similar to einkorn. I would like to bake a bread with a big proportion of emmer whole wheat to get as much of the nutty taste as possible. I was looking for a recipe on your website and saw that you have neve used emmer before and that you also don't have a recipe with a high percentage of whole wheat einkorn. I know it might be tough to do because of low gluten contents. I would be very happy, if you could get your hands on emmer flour or create a recipe with a high percentage whole einkorn. Thanks for all the recipes, they have helped me a lot and my baking becomes better and better!
Fantastic!
Been baking for around 3 months and I feel like this channel is a blessing! :D thank you!
Hi have you baked in a cold oven too making this bread.I bake sometimes in a cold oven and liked the results too.
Hi you say that you feed your starter twice a day. Do you feed yours a I to 5 ration each time twice a day? Thank you for your reply. Patricia also do you keep it on the counter and not in the fridge ? On the days you don.t bake with it but still feed it twice
Do you do anything special with the flour before or after grinding or is it unsifted straight from the mill to the dough? I’m considering trying fresh milled flour for my sourdough but I’m seeing a lot of mixed information. This is by far the most beautiful loaf I have seen.
good job
Omg i was punching it and everything 😭 im gonna try this way this time
Hi, thank you for your great videos. I’d like to know if it’s possible not to add honey to this recipe? The reason I’m asking is because I don’t like sweet bread.
What does ripe sourdough starter mean exactly. Do i have to feed the starter wait untill doubled and then start rhe levain??
I explain what to look for in a ripe starter, here: www.theperfectloaf.com/how-do-i-feed-my-sourdough-starter/
If I need to substitute the honey due to vegan eaters in the house can I use the same amount of white sugar?
Omit the honey but only add half as much white sugar.
I’ve had mixed results with this recipe and I think it’s because I didn’t pay attention to room temp. On hotter days it’s turned out great and on coolers days not so good. One thing I read in another book was to try mixing the levan in the warm water and dissolve it and then add the flour. That this will help the levan spread to all the flour more evenly and then begin autolyse with everything mixed together. What are your thoughts there?
I have a starter that is over 100 years old. However it is milk based. I have the hardest time finding anyone that has any information on milk based starters. I am not sure if it ferments the same as water based or what the differences are other than one has dairy and the other doesn’t. Do you have any information on milk based starters? I would hate to toss mine away since it’s so old. The only reason I would toss it is because I had let it ferment and rise over a few days at room temperature and the smell is like sour milk. I am not sure if that is normal and if it is ok to use. I’ve been looking everywhere for this information, would love to see if any professionals can help with that, thank you!
I will
Thank you
Made these and they turned out great. !!!
they're so good, right!? enjoy 🙂
12:35 and 12:37 are two different breads. Completely different.
Nope, same loaf!
Buboes are not from fermentation activity it’s simply the air from previous folds
Mixing and folding add "nucleation" sites for gasses to accumulate, so technically, it's a bit of both.
@@theperfectloaf learn physics please.
Are you using lava rock in your pan u add the ice to?
Yes, I am!
It looks good but yellow cheese ? What type of cheese
Mild cheddar. It adds an amazing level of savoriness in there. Not traditional for pizza, but for Detroit-style, yes! Here's a full breakdown of what I use: www.theperfectloaf.com/sourdough-detroit-style-pizza-recipe/
Thanks
i have a diff time with scoring....never smooth
It might be that your dough isn't strong enough or shaped tightly enough. Check out my shaping video which might help: kzread.info/dash/bejne/eZ-rs7Ruc9GzZrw.html
This is really helpful, thank you, I must’ve overproved every loaf
Happy to help!
Thank you so much
You're most welcome
Well, this sucks. I really wanna make this bread today but can’t because 8 g does not seem like enough is it supposed to be 80 g and then when you go to the recipe on the website it says 7 g and that doesn’t seem right.
You can use ripe sourdough starter instead of making the levain, if you'd like! The 7/8g is correct, you use that to make a levain, which kind of like scales up your sourdough starter!
@@theperfectloaf thank you. So when I discard my starter I hope it’s just 8g but gut might be wrong. But I am just going to wing it & see what happens.
@@jackieedler1572 sounds good. Adjust as necessary when your dough is in bulk and in final proof. Be sure the dough is very puffy and light to the touch (like I show in the vid) before baking!
Do I need to cover the dough when I put it in the fridge ?
I do, yes!