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 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. 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.
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!
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.
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.
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!
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/
It might be that your dough isn't strong enough or shaped tightly enough. Check out my shaping video which might help: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GkwQR5CnM6Y.html
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!
Thank you for this recipe! It looks delicious and I look forward to trying it. Will I need to make modifications if I’m using freshly milled hard red wheat berries for the whole wheat portion of the recipe?
So frustrating. After following all info specifically and charting my way….Didn’t even use all water. Getting to my 5th s&f it is still a goopy mess. It stretches wonderfully but had zero structure after resting. Adding in flour and seeing where this winds up 😢
It sounds like your dough is most likely over hydrated-your flour likely isn’t able to take on quite a much water, and that’s ok! Try reducing the hydration by 5% and give it another go-the reduced water should bring strength to the dough and you’ll feel it immediately. Once you find a suitable hydration, you can try to push it back up (if desired), but as you do, take note of how the consistency of the dough changes: the dough will start to slacken out as you add more and more water, this means you’ll likely have to mix more upfront or add another set or two of stretch and folds during bulk fermentation. Generally, with an increased hydration, you need to mix longer to develop the gluten in the dough to sufficiently support the water added, but this only goes so far. At some point, the flour you’re using just isn’t able to take on any more water and you’ll essentially have a weak and slack dough. It’s always best to start conservatively and work your way up with hydration as you feel out your flour. This is typically why I recommend holding back water during mixing, adding it in as the dough handles it. Try to keep everything else as consistent as possible and let me know how the next attempt goes!
Could you please explain the concept of flour types and the acidity of the starter at 5:01. I'm currently trying to create "Levito Madre" but couldn't make it triple in size for 3-4h, because its too acidic. I'm using strong flour with 15% proteins, but its whole wheat so even though its mild the ash content is quite high. Could this be the problem ?!
Hey there! You should be able to find it on your local Amazon shop or you can order internationally, here: www.bookdepository.com/Perfect-Loaf-Maurizio-Leo/9780593138410?ref=grid-view&qid=1666096190932&sr=1-1 I hope you love it!
You use 7/8g of starter to make the levain aka the starter you make specifically to use in the bread. The levain ends up being like 151g and you use all of that.
