I'm an engineer on a mission to enable everyone to bake delicious bread at home. I am obsessed with the "why" and science behind each recipe.
The channel covers both sourdough bread, yeast based bread and also pizza. If you have a question, feedback or any other please feel free to contact me at any time.
Also check out my website for some more information: www.the-bread-code.io/
Happy baking and may the gluten always be with you!
Hi, thank you for this recipe I've been looking for something like it for a while. But I wonder, Isn't the raw egg a risk to be left in the fridge for 4 weeks? thanks
Beginners, ,, If after the autolyse and you do your first and second stretch n folds, your dough is slack and sees wet, continue, but on the final pre-shape, if it's still slack, FORGET about baking it.. you'll waste your oven energy and time and it will come out gummy and terrible. . Just throw it out and work on making the starter super strong.. I've failed so many times and learned that baking will just make you disappointed and literally waste time and energy.
I have a starter thats about a yr and 1/2 old. I freq leave it in fridge up to 2 months or more Then tke it out and feed to backbthe next day. It always bounces back strong. I dont bake often
I wonder if it's because I use 50% wholemeal or because i cannot find flour higher than 12% protein anywhere, but I have yet to have a good result baking sourdough. Giving up
Could it be argued that the stiff starter simply has more flour? At an extreme, if i had 500ml water and only 10g of flour I'd obviously have nearly no CO2 production because theres less fuel for the yeast. But how would that compared against 10g flour and 10ml water? What if you repeat the experiment but with the same amounts of flour? Would they be equal? Ir would the stiff starter still win? If it did that would be much more validating of your theory
Sorry if this has been covered: I started doing my sourdough bread, pizza crust, and more about 9 months ago with great success. I have a great starter and I bake about once a week. However, I head to the mountains for 3 months over the summer in my camper and want to store my sourdough. At what point should I put it into storage: 1. After the starter doubles in size. 2. Right after I feed it. 3. Somewhere in between 1 & 2? Thanks in advance! Much appreciated...
Hey mate great video. Thanks so much. Hey for hydration do you consider the water in the starter as well? That’s getting me a bit confused… 1:5:5. The starter’s starter has water and the the stater you build for making the bread has water as well and you add water on top to make the dough Or just (water/new flower of dough)x100? Thanks legend!
My dough seems great every step of the way until shaping😭 every time I take it out I feel like I have damaged it and after shaping it just doesn’t hold its shape well. Not a complete puddle but not staying solid
Love the concept! I found (and loved) your video while trying to see if anyone has made sourdough with soda pop before. I'm working together this evening a cream soda birthday bread, with rainbow sprinkles!
I live in Poland but have been following a lot of American recipe (since it’s in English) with mostly 75% hydration but I found my dough is always stickier than the original recipes show and I realised that the “bread flour” (type 750) I use has 11.6 g of protein as opposed to the more common 12.7 G protein found in American bread flour. Should I just reduce the water or find flour with higher protein? Or add wheat gluten😅 I’m new to the whole thing but been trying hard 😅
Try baking it in an Emerson creek long clay baker. Easier to make sandwiches. I use fresh milled grains, add vital wheat gluten. I also chill for 3 hours and cook from a cold start.
Help! I’ve tried this twice. Super active normal starter, then fed for 3 days… when to bake bread and nothing happened. 0 growth after 24hours! Dough smelled like sour milk. Unpleasant. What am I doing wrong!!?
This is a great video, and I was really intrigued by how you're measuring the pH level of the dough to check if it's overkneaded. I'm an avid (though amateur) pizza maker, and I often struggle with overkneading my dough in the stand mixer. I was wondering if the pH level should ideally fall between 5.0 and 6.0. By taking this measurement, can I prevent overkneading? Thank you!
I love your book! Thank you for all the detail and work that went into creating it. QUESTION: I have noticed that if I do the bulk rise OVERNIGHT in a leaked plastic bag, it will rise to double they size in 11-12 hours (from mixing….i have a cool house). If I make the same dough and do the bulk rise during the day, it takes 16-17 hours…even though the house is warmer during the day! The only difference is that during the day I check on the dough and open the bag every hour or 2. Does anyone know why this happens? I have not found the answer anywhere on the internet. My only clue is that I notice my starter deflates when I open the jar. Could it be that by opening in the plastic bag during the DAY, I am releasing some gases that help speed up fermentation? Has anyone else noticed this and does anyone have a scientific explanation?
At little more research, and I think this difference is due to keeping the CO2 trapped in and around the dough. This must enhance the fermentation process. Please let me know if anyone can explain this further.
Omg,,can I just say,,I have been trying so many sourdough pizza recipes,,and 🙌🙌🙌 I made this one tonight,,,it was in my husband words,,,the best pizza he ever ate 😂😂 I didn't have a water starter but I used what I had,,,my regular starter and it is definitely going to be my go to for pizza,,I'm tired,,but can't thank u enough for great explaination and knowledge...❤️❤️❤️
