How long after the last stretch and fold do you get to the 75% rise?.. after your last stretch and fold did you just leave it out on the counter or put in the refrigerator?
Like the others, I stumbled upon your video and this is the ONLY ONE I USE… yay. Question: after bulk ferment does it have to go into the fridge or can I set in the fridge for maybe an hour then bake there after? Or does it have to stay in the fridge over night? Thank you again for your wonderful time, energy and patience for making this video. 😊
Just stumbled across your YT shorts. Your bread looks amazing. I’ve been baking sourdough for over a year. See improvements every bake. Thank you for posting the tips and tricks
Here is my trick 🤗 to baking an over-proofed loaf 🍞 and still get an oven spring and an ear 👂 Ok, so you take your proofing basket out of the fridge and gently flip your loaf out onto parchment paper and it is spreading out… the dough seems fragile, if you were to score it, it would snag and possibly deflate the loaf... Here’s my trick...🚫DON’T score it! Quickly slip the loaf in the oven if open baking, or place gently in the Dutch oven, and bake for 5 minutes. After 5 minutes, take it out and score, then quickly back in the oven to finish baking. This prevents the loaf from spreading out too much if it was scored prior to baking, it bakes for 5 min without a score, then when you score it 5 min later it’ll expand up during baking into the scored area. Plus, it is much easier to score at this point with an expansion score. This works like a dream. I personally always push my bulk fermentation as I like a loaf that is just slightly over proofed as it gives me the airiest and squishiest loaf. But if it gets a little too over-proofed, this is the trick. 👆🏼 #sourdoughloaf #overproofed #sourdoughbaking #sourdoughbaker #sourdoughbread #sourdoughseptember
Love the passion. But never does sourdough require this much work. And certainly not feasible for commercial or personal use, especially when most people work 18 jobs just to pay the food bill
It's actually standard procedure when baking, temperatures should be much MUCH higher as well but an hour is good enough. Personally I just pre heat for 5 mind and do it, but if you want that signature new york style pizza, that oven needs to be hot af
I came across a video on Instagram someone making Candied jalapeno bacon... well that was that.. I knew what I had to do next.. Grabbed some thick cut bacon, slathered with brown sugar, drizzled with Hot honey and loaded with sliced jalapenos. Baked on a rack at 375F until crispy. Mixed up my 75% hydration sourdough loaf and while it was bulk fermenting, I ran out to get some Smoked Sharp Cheddar cheese. When I tell you this loaf is mindblowing... I MEAN IT! The combination of sweet and spicy and smoky is out of this world. #sourdoughloaf #sourdoughinclusions #sourdoughbaking #sourdoughbaker #candiedbacon #jalapenobacon
INSTRUCTIONS 👩🍳 1. Add 400gr of water + 100 grams of starter, mix them together and then add 500gr of flour & 10gr of salt 2. Mix all real good so that there’s no flour left, everything is incorporated, and you have a shaggy dough. Cover and let rest one hour 3. After 1 hour, perform your first set of stretch and folds. Wet your hands, pick up your dough, turn your bowl around, and keep stretching and folding over as many times as the dough will allow you to do it, tug and pull at it without ripping it. 4. Tuck everything into a ball, cover it, and then let rest for 30 mins 5. After the 30 mins rest, you’re going to perform your first set of coil folds 6. Grab the dough in the middle, pull it up, and tuck it under itself so you’re kind of folding under rather than over 7. Cover again, let rest for 30 minutes. 8. Repeat your second set of coil folds. Tuck the dough into a ball, cover, and let rest another 30 minutes. 9. After the 30 minute rest we are on our third round of coil folds. And now repeat again the process. Cover, and let rest for another 30 minutes before we do the next set. 10. After 30 minutes, do the fourth and final round of coil folds. The dough should be puffy, very elastic, and very easy to work with. Go around the bowl, tuck it all under, and then cover and let rise until almost doubled in size 11. Now it’s beautiful and jiggly and fluffy.. It’s time to put it into a floured surface and pre-shape it (sprinkle the flour on the dough, as well as on the counter, and then drop the dough on the counter/surface) 12. Make sure your fingers constantly get into the flour because it’s going to be very sticky. Bring the dough together into a ball, flip it upside down, tighten it. Pop any big bubbles, and let it rest for about 20 mins. 13. After 20 minute rest, flip it over and shape (tuck dough into itself until it’s a ball). Roll it up, and then place it in your banneton basket upside down for proofing. 14. Let sit for another 20 minutes, and then stitch the dough to tighten it. After that, sprinkle flour over the top 15. Cover and then put it in the fridge overnight 16. The next day, your oven should be fully preheated at 500F for about 30mins to an hour. 17. Take your loaf out of the refrigerator. Dump it upside down onto parchment paper. Flour it a little bit, and score. Make sure your expansion score is cut a little bit deeper. 18. Use an open bake method. Bake at 450 degrees with steam underneath 19. Wait until it cools before you cut it
