Bread by Joy Ride Coffee is about my quest for the light, creamy loaves with wide open alveoli and awe-inspiring structure. I'm an amateur homebaker from Sibiu, Romania. I try to find answers to the problems that haunted me when I started making bread. If you're like me animated by the same passion, subscribe & comments are most welcome.
Stimate domn, iti admir foarte mult indemanarea si rezultatele! Coc si eu paine sourdough de vreo doar 2 ani, dar niciodata nu mi-a iesit asa dantelata si pufoasa ca a dumitale. E adevarat ca folosesc mult mai mult einkorn si faina neagra? (nu stiu cum ii spune in romaneste, in engleza e whole wheat). Am incercat multe metode dar a mea nu iese niciodata asa de frumoasa. E delicioasa, e grozava, dar n-are structura aia aerata ca a dumitale. Nu-ti cer sfaturi ptr ca ai postat aici instructiuni clare. Te felicit, esti tare de tot in lumea sourdough! :) Daca ai drum prin SUA anunta-ma, mi-ar place sa ne intalnim. Sunt din Arad, ciao!
I'm about to try this but i don't have whole wheat flour.i only have rye and bread flour. Could i just add 25g rye instead of 50 whole wheat and the rest bread flour? Thank you
Now we have 325 strong flour and 325 stone ground. Plus 100 sour flour. Total : 750 flour. The water adds up to 610 water total. On my calculator that makes a hydration of 81% . Now i have been baking bread at home for only 5 years, hmmm .....but in my home town here in bavaria there is no flour that can handle that. All i can do is 69 or 70 % hydration. And that is a fine bread, but.... with 70% hydration i will never get such a firm and thin dough test window. And, 80% hydration will always remain a mystery to me. Smiles. (Maybe i should go into motor cyclec repair... grin.)
.... " Patience of a Saint " for a loaf of bread ? That's excessively laborious , unworldly & weirdly indulgent ! What for ? One can still bake a delicious loaf at a fraction of this time ! 😖😖
Mine looked great and puffy in the pyrex dish but when i flipped it over to remove it didn't come out like yours the bottom was stuck , so trying to remove it lost some air for sure and results were not a good spring Did you transfer to an oiled dish for overnight?
Amazing, I’m just wondering how can I practically do this on a large scale for my business? Could I still use my bannetons for cold retarding in the fridge. I really don’t want to have to go out and buy a 100 new containers.
Maybe if you put the "shaped dough" in a very cold fridge 1C for a few minutes, and then score with a very sharp lame, you will master that technique as well. Looking forward to your feedback. Thank you for your beautiful videos by the way! You are an inspiration. :-)
This is a great video - Thankyou. Tech. note: It isn't the friction which helps the Gluten to develop. With less water the gluten molecules are more in closer proximity with each other and so are more able to form the gluten:gluten bonds. (bakers) water should be added in bassinage. This is an excellent video. 👍
Finally worked up the courage to try this. I found the coil folds a little difficult, but the bread came out fine, I added a fifth coil fold because I was not satisfied with the level of dough strength after four. This was my first really successful open crumb sourdough bread. I will make one of your recipes again and handle the coil folds better. Thanks for a splendid tutorial.
Hi i read something on cold proofing straight from mixing the shaggy initial 1st mix then sticking it in the fridge. Silly me has tried this and brought it back out after 24hrs to see what was happening, its okay but ive performed coil folds 6 in total and it looks fine only a little slacker than id want. Can this be saved, its a little tacky aswell. I wont be doing it again either.
What kind of flour should I use for shaping? I used rice flour and my crust came out reaally hard 😂 I also dusted the bottom of the pan with rice flour...is this what's giving me a tough crust? It's been 3 years since I last made sourdough bread, and I completely forgot what I used
Hallo Marcel, habe einige italienische Seiten gefunden, wo 00er Mehl, also Pizzamehl verwendet wurde. Was hältst Du davon. Habe eben nach Deinem Rezept gebacken, die Dinger sehen ganz gut aus. Vielleicht kann man das Ergebnis mit Pizzamehl noch verbessern. Lieben Gruß M.
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
My ten year old followed your excellent instructions, and today we had the best home-made baguettes we've ever had. And believe me, we've tried many, many times. I didn't have a sourdough starter on hand, so we used a quarter tsp of instant yeast, and the crumb and structure was still fantastic. Thank you!
