Lots of sourdough baking with tips for home bakers. I do a lot of decorative scoring. My background is a patisserie and I will also be baking cakes and pastries. 天然酵母パンを家で焼いています。生地の作り方からクープの入れ方まで紹介していきます。ケーキなども焼いています。
Just discovered your channel and subscribed! Really helpful. I’m also in Sydney, have been making sourdough for years but having trouble this winter and never as good results as yours. Do you bake straight from fridge if fermenting overnight ? Would also appreciate a video about your supplies and why you use them( is that a reusable liner in the Dutch oven, what banettons do you use) Please keep the videos coming!
Hello fellow Sydneysider! How cold has this winter been? I'm over it... I've been using my oven a lot to quicken the fermentation. I never use the dough proofing function as the temperature is too high for sourdough. Instead, I use the plate warming function which I can bring down to 30° C. I closely monitor the dough temperature (not the oven) I make sure that I give the dough coil folds so that the heat is distributed evenly and I turn it off when it is around 27°C. Here are the tools I use. The reusable sling is from non stick sheet sold by SKITCHEN as well. I cut it to fit the pan. Wood Pulp Banneton They absorb extra moisture off the surface of the dough, which makes it easier to score. sourdoughmate.com.au/ Use code: NIMSD8 for 15% discount. Worldwide shipping. Brisbane Sourdough Pan skitchen.com.au/ Wire Monkey Lames Use this link to receive 10% off. bit.ly/41KQGEa
Thanks for your quick reply! Do you find the Skitchen cast iron pan better than others, for example the doughmate one? I normally bake straight on a pizza stone but your bread makes me want to switch to a cast iron baker. Yes this winter has been bitterly cold.
Hi Nim Just came across your channel on my sourdough journey, Ive been dabbling with high hydration and your vdos are so inspirational and a big help to me, please 🙏 keep them coming. Thanks Simon.
Something that I’m still confused with shaping. Does the smooth side facing top or down matter? Should it be top after shaping? Love your content! So glad I stumbled across your videos. Thank you! ❤️
@@jeanjiin1 Thanks for watching. Yeah, you want the smooth side to be facing up. Then you score it. It will allow the dough to expand during the bake. Otherwise, the dough will rip open from wherever the weak spot is. I hope it makes sense.
Yess 😃 thanks. Please correct me if i’m wrong..in pre shape, the dough is dump smooth side down from container. Using bench scraper to gently work on the dough is eventually turning the smooth side up? is this equally as important? thank you ❤
@@Nimsbaking Thank you for answering my doubts ❤ You are my go to sourdough guide. I finally used the correct hydration for my low protein flour & had successful bulk fermentation after watching your videos 🎉 Can’t thank you enough! Please continue to do what you are doing..it has been so helpful. Wishing you good health & success Nim.
I'm so happy to hear that you adjusted the hydration and had success!!! There are many misguided instructions with no specification for the flour type, and the trend to show off how high you can go. It is just very unkind. I am really excited for you.🥰
Is this dough high hydration? I have so much trouble getting my dough to not stick to everything once the fermentation and stretch and folds are done. How do you get it to not stick to everything?
@@_VolcanicAsh_ Hi! Without knowing your recipe and method it's difficult to comment. First of all, hydration ratio should be discussed within the context since it largely depends on the type of flour. I covered the topic in detail in the following video if you are interested. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gP8LSntOAh4.htmlsi=GroYRV3gdYsofTrg I'm guessing the possibilities of your flour being too low in protein or the dough is over fermented during the bulk fermentation. I hope this helps.
Dark bronze sourdough The easiest way to check how bulk fermentation is moving along is to use a Pyrex jug. For my 1kg dough with my usual recipe, the starting line is around 800ml. I usually aim for 50% rise or above. So, the dough should have risen close to the rim. But, when the dough temperature is low like this time, I push it over the rim. It was over 70% rise. If you don't like the way it baked up, you can change it next time. Always keep a record of the dough temperature and the bulk rise. Compare and keep adjusting until you find the sweet spot. Don't change the recipe. If you can, keep the same dough temperature. So the only variable would be the level of rise. Recipe 450g Organic Unbleached Plain (10.5% protein) 50g Organic Wholegrain Rye Both from Kialla Pure Foods in Australia 375g water 100g levain 10g salt When I pour hot water into the pan, the crust gets shiny and brittle. It caramelises to a dark bronze colour. The crumb of the low protein flour dough is nice and soft. I added rye for the colour and more complex flavour. Keep the hydration low when using a low protein flour. At 75%, the structure was not compromised and I could achieve a moist and slightly custardy crumb I like. #australia #australiansourdough #sourdough#realbread #breadstagram #artisanbread #sourdoughscoring#breadart#breadscoring#levain #パン#サワー種 #サワードウブレッド#ハード系パン #ブレッドアート #自家製パン#ホームメイド #オーストラリア#カンパーニュ #自家製酵母#酵母パン
I've got more details here in Insta, instagram.com/p/Cp4DmqyJYrC/?igsh=ejRuMWt1cXRpbmxm It's 10% rye. But the main wheat I used was a very special one. Lots of fruit and nuts.
Thanks for watching. I use a straight decided clear container, either a Cambro or a Pyrex measuring jug. If the dough is for more than one loaf, this is what you can do. Put the dough into a container and push it down to mark the starting line (Permanent Marker). Take it out and fill water to the line and measure. Calculate what 1.5 times is and pour the amount of water into the container. Mark the line. That's your 50% rise target. Depending on the dough temperature, the target rise will change. So, you could mark, 30%, 40%, 60%, etc... Once you've done that, you can always use the same container with marked lines. If you are baking only one, a Pyrex is the easiest because it has lines already. I hope this makes sense.
I'm in Canberra - colder than Sydney! - and I've been afraid to do overnight, thinking it'd be too warm! I'll give this a try next time. My previous baguette was the best I've ever made thanks to another one of your videos. Thank you.
Hi! I've been afraid, too. I didn't sleep well when I did it the first time. That's the only good thing about this cold weather 😅 I'm so happy to hear your baguette was a success 🥰
Two main points I am trying to make here: Overnight bulk fermentation It can safely done only in cooler climates. The warmer the environment is, the quicker the dough ferments. Lately, it's been cold here in Sydney. (July is winter in Australia.) That's why I can do it. When I wake up in the morning, the dough temperature is 19°C. The lower the dough temperature, the higher the volume rise it requires. Around 25°C, I usually aim for 50%. For 19°C, I would aim for 75%. This means I am probably looking at 10+ hours. (I had to shape it at 50% rise because I had to leave. So, I decided to shape and let it proof in the banneton at room temperature. This is when you can make the final adjustment. I know how the dough should look in the banneton when ready, which comes from my experience. By the way, this was a same day bake. No cold fermentation in the fridge.) Low protein content flour requires lower hydration For 10.5% protein flour (and I swapped 10% with wholegrain rye), it would only need 70-75% hydration. I pushed it to 80% because I wanted the custardy crumb. I knew it would compromise the structure. The baked bread is flatter compared to the one with 70% hydration. But, I got the crumb I wanted. Conclusion: Temperature is very important. Don't follow a method written by someone who lives in a tropical country when you live in Antarctica. Don't use just any flour. Check and test how much water it can take.
brilliant! can you explain how you get such a great crumb and oven spring with low protein flour? is it because of low hydration? i want to try low protein flour for the softer crumb but it seems challenging.
@@Rob-in7vp Hi! I had done the following video in which I talked about handling of the low protein dough. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-DtLWFCwDCgU.htmlsi=2gsR0SDtaOnRlh5s As you said, adjust the hydration. You are most likely using a different flour and I cannot say for sure but, 70%-75% would be safe. And a gentle handling, which I explained in the video on the link. Every flour is different as every mill mills wheat differently and there are many different types of wheat all over the world. Start with those two tips and see how you go. Happy baking.
Rye and molasses gave it a nice deep colour. The main flour was Plain Flour (below) with low protein, so the crumb is super soft. 350g Organic Unbleached Plain (10.5% protein) 100g Organic Wholegrain Spelt 50g Organic Wholegrain Rye All from Kialla Pure Foods Australia 400g water 100g stiff levain 10g salt 10g molasses #australia #australiansourdough #sourdough#realbread #breadstagram #artisanbread #sourdoughscoring#breadart#breadscoring#levain #パン#サワー種 #サワードウブレッド#ハード系パン #ブレッドアート #自家製パン#ホームメイド #オーストラリア#カンパーニュ #自家製酵母#酵母パン
Rye and molasses gave it a nice deep colour. The main flour was Plain Flour (below) with low protein, so the crumb is super soft. 350g Organic Unbleached Plain (10.5% protein) 100g Organic Wholegrain Spelt 50g Organic Wholegrain Rye All from Kialla Pure Foods Australia 400g water 100g stiff levain 10g salt 10g molasses #australia #australiansourdough #sourdough#realbread #breadstagram #artisanbread #sourdoughscoring#breadart#breadscoring#levain #パン#サワー種 #サワードウブレッド#ハード系パン #ブレッドアート #自家製パン#ホームメイド #オーストラリア#カンパーニュ #自家製酵母#酵母パン
Stoked with the crumb. The deep colour comes from rye. The nutty aroma. It also comes from spelt. The recipe is below. I added a couple of ice cubes in the pan when I loaded the dough. When I pre-shaped it, I knew I made a mistake. The dough was cold. The dough temperature had plummeted while sitting on the bench. 20°C. (It was around 26°C about an hour ago. So I had aimed for around 50% rise.) This means that I should have let it bulk longer. So, I shaped it without waiting long. Or my stone bench top will suck more heat out of the dough. I let it sit at room temperature until I could see some rise. This is the tweaking part. You'll be able to do it successfully only if: You have used the same recipe multiple times before. You know how the dough should look (how much it is filling the banneton). And I am glad with the result. 350g Organic Unbleached Plain 100g Organic Wholegrain Spelt 50g Organic Wholegrain Rye All from @kiallapurefoods 380g water 100g levain
Stoked with the crumb. The deep colour comes from rye. The nutty aroma. It also comes from spelt. The recipe is below. I added a couple of ice cubes in the pan when I loaded the dough. When I pre-shaped it, I knew I made a mistake. The dough was cold. The dough temperature had plummeted while sitting on the bench. 20°C. (It was around 26°C about an hour ago. So I had aimed for around 50% rise.) This means that I should have let it bulk longer. So, I shaped it without waiting long. Or my stone bench top will suck more heat out of the dough. I let it sit at room temperature until I could see some rise. This is the tweaking part. You'll be able to do it successfully only if: You have used the same recipe multiple times before. You know how the dough should look (how much it is filling the banneton). And I am glad with the result. 350g Organic Unbleached Plain 100g Organic Wholegrain Spelt 50g Organic Wholegrain Rye All from @kiallapurefoods 380g water 100g levain
I love your videos, you are so skilled at breadmaking 🥰 Would you happen to know why my dough is usually so sticky and wet on the surface? It's hard to explain, but when I do coil folds, the dough stretches nicely and holds It's shape, but if I touch it with a finger, it looks like it has ni gluten network on the surface and just sticks to my finger and tears. Ypur dough looks sticky but also holds together (doesn't stick to your hands when handeling even if you hold it a bit longer). Do you think this could be due to too high hydration( although it looks the same with 75% or 85% hydration), or could it be I'm letting it bulk ferment for too long? Thank you very much if you find the time to reply 🌻
Thank you for your support❤️ It is hard to answer without knowing your method and recipe. But I will try. When I handle the dough, I wet my hands. The only time I make sure my hands are dry is when I do the final shaping. I hope you'll take time to watch one of my other videos where I explain more about bulk fermentation. Here's the link. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JgK8QCvn9Wg.htmlsi=yuKMCyWX9ClHg7sN If you have questions, please let me know.
