I would consider this a prime example to how time and patience are the most important ingredients in bread baking. There’s definitely room for improvement but nothing less than a great job.
I had a similar problem yesterday: I always use your pan de crystal recipe for bread (with minor tweaks), but yesterday the autolyse happened in a sunlight window (seemed like a good idea at the time), and that alone was enough to make it look as if 100% hydration was too high; but in fact the problem was entirely with the autolyse in my case. I learn so much from your videos!
I'm impressed that you show your struggles as well. All your others breads have been a breeze for you. This goes to show that surprises and disappointments will continue in life no matter however great you are at what you do. It's humbling!
Awesome. I would recommend to just toss it directly into a loaf pan and bake it as a sandwich bread. The problem is the lack of gluten inside of the flour. I do the same thing with German rye bread, makes excellent bread as well.
a bread made with love can't go wrong. you put ALOT of love and time and effort into this bread dough and didn't give up, you persevered even when it was very doubtful and soupy but to me, it turned out to be a gorgeous bread I would be so happy to eat. It looked gorgeous with that texture. too bad you didn't take a shot of them whole, right out of the oven, I would have liked to see that. Way to go to you thought. I am impressed about so many things about this... Merry Christmas! as that's when I'm watching this! I also loved the video of your town. beautiful.
Wonderful video! I love the birds and ancient European architecture as the visual motif for passage of time, all girded by the eclectic guitar music with its classic Spanish and subtle jazz elements. I also love your humor and self-deprecation in the captions, sprinkled-like delicate rice flour-on the "work surface" of the film. Yet your "disaster" turned out beautiful! Inspires me to persevere through my ongoing bread failures (my starter is not yet a month old, and I'm hoping we reach maturity together.:-) Cheers!
I like how gentle you touch and handle the dough. But there is no wonder here. Your starter is excellent, so it makes everything better and easier to handle. A kind of average starter would be ineffective here.
Wonderful video, so soothing and gentle and, like all your others, very inspirational. Thank you. I have a question: my oven is old and not very good. I cannot get more than about 180 degrees C. So I don't get much oven spring. I generally make 77% hydration bread...would a higher or lower hydration suit my oven better? Thank you again.
In the last step it start to change his structure and gain a strong gluten network. It's obvious have a really relaxed dough for a 100% and more hydration considering the add of liquid sourdough. So I really recommend always start with a 60/65 % of hydration then build up slowly the total hydration. In this way you can reach 100% of hydration that seems like a less hydrated dough. Another advice: when you want to reach so high hydration, you have to use really cold water and cold flour. But otherwise I have to congratulate with you because you successfully rescue the dough from becaming a flour cream 👍💪
Jake, just to be clear.. 50% in baker's percentage? I usually go to at least 60%-65% without any problems. From there things start to get a little messy for me too.
@@BreadbyJoyRideCoffee Great content by the way! Sunt mândru că un român produce videouri de asemenea calitate. Unul din cele mai interesante canale de pe yt. Felicitări! ❤️
As I sit here drinking my early morning coffee and watching your video with its beautiful guitar music backing track, I think you fully deserved the success you achieved with the 100% hydration bread, Joy Ride Coffee. After all, it took you something like 22 hours and you held your nerve with manipulating the very slack dough! I take my hat off to you :-)
I am so grateful that you were willing to publish this video of how messy the dough can be sometimes. You have given inspiration to keep trying even when I think I have made a mistake. I love the shots of your town as well. Thank you
PERSEVERANCE! This should be the title of the video... I think we've been all in the same spot and I must confess that it's not a great feeling. But the way you managed to carry on is what's important: cook with what you have, this art is an adaptative process, period. This was a truly inspiring video, despite it started as a freaking scary movie! :O
Me too! It’s driving me crazy. I don’t know what’s happening. I have a good windowpane and yet it just won’t keep shape. I’m dealing with extremely high humidity though and I think I’m going to have to cut back on water in my dough during the summer months.
Amazing channel brother. I'm a young home-baker from Iasi, close to you, and I found it yesterday when I was trying to handle my 85% hydration dough. Your instructions we're spot on. Keep up the great work, I couldn't believe my eyes when I saw you're romanian too. I thought sourdough baking it's a forgotten art in our country. Keep doing it, I'm going to follow you, acting as an apprentice since it's not that easy to find information in our language about sourdough and I might as well support a fellow romanian.
Wow.. Speechless. I've ever faced the same problem like you.. Too long kneading dough with salt. The gluten breaks apart. It became soupy and I gave up by throwing it away. You good!
Fantastic demonstration mate! Thanks for this. Once again, lot to be learned here. I have had problems with flours that didn't absorbed the water as expected, resulting in dough that wasn't following "standard" times and consistencies... You did well falling back on ciabattas instead of insisting and trying to get some kind of regular loaves. Well done and surely greatly appreciated! Congrats 😉
I learn something from every video you post. Patience and adaptation, this time. I was in Bucharest two years for work. Wish I could have seen this square then. Wonderful music.
hi first thank you for all your explanations.. very good job waaw.... i have question i m living in warm place at home 28C 29C sometimes 30C. is it normal to realise my sourdough bread ? if not ? will this temperature affect the dough maybe early fermentation or overproofing ? do i need to reduce the bulk hours or autolysing......?in fact that was more than one question 🤭 thank you again😊
Thanks for sharing this experience. I learnt that eventually you will conquer the dough with patience and ingenuity. Great job. I am a beginner Baker and you inspire me tons. Thanks.
I respect your committment and love for bread making and also your character shows in your results!! Congratulations once more for this inventive, astonishing outcome!!!!!
Sehr gute video! Muss ich nachbacken👍. Brote aus Uhrgetreide sind die gesündeste überhaupt,könnten Sie vlt auch Einkorn brot backen (aus Eikorn Vollkornmehl) Danke🤗
Oddly mesmerizing. Love the music, the shots of the town, the folds. I had a near identical experience with Khorasan flour. I tried 100% hydration and wound up with pancake batter. Like you I kept doing folds without much success. I finally gave up and threw it in a loaf pan. I was pretty disappointed - until I tasted it. I now use little else. There’s nothing quite like it. Never bitter. I have settled on 80% hydration however. :)
This was beautiful genius in action. I think this recipe should be a keeper. I would make it intentionally and tuck dark chocolate, raisins, and walnuts into the folds. In fact, I'll do just that for New Year's DVD Day. Just received some kamut flour, too.
Bună ;) Actually I remember kamut flour is a very extensible one.... and expensive too, but even for me was a gift and I'm trying tonight with a "simple" 85% hydration. A lot of kamut starter, a method little bit different from yours and I'd like two final little loaves of 700 grams each. I'll tell you. Salutari
I see a rest of 2 hours in the written recipe, and you don't show if you did it! Am I wrong? Tks. Another question: generally we cook from fridge to oven. You didn't made so only because the dough was like a "ciabatta"? Tks again. Ciao Sibiu.
Close to disaster, but finally you reached success. The bread look really tasty and the colour and the spring of the crumb make my mouth a cascade of water. PS: I'm totally addicted to the landscapes. Which city is the one you filmed in this video?
This 100% Kamute bread looks delicious, thank you for the post. would you please post he amount of water and Kamute flower? How about if I want to use home ground Kamute flour?
Best sourdough video of all! Every other video shows how to make bread when everything goes perfectly and not at all like my bread experience. Maybe there is hope for me yet. Thank you!
Another great video! Thanks for sharing! Now we all know what to do with our liquid flour concoctions! Love the scenes from your town, no tourists...yet!
Thanks for sharing this video so that we know what to do with our very wet dough. 🙏🏻 Love the music, btw, and where is the beautiful old town that you are showing on this video?
I can’t believe how much your “dough” (batter) resembled my last attempt at 85% hydration, 80% bread flour, 20% spelt. After 3 attempts at stretch and fold/coil folds, I just added a ton of flour to the work surface for two shapings. I left it in the fridge for about 18 hours, and it actually came out tasting great, even though the oven spring was disappointing and the hydration was unknown, and a lot lower than the 85% goal. I’ll try more time and those gentle coil folds next time. Beautiful technique and video.
Every flour is different! Go slow with the water. You can set the "goal" of 80 or 85%, but the flour will speak first. You can always adjust the water later on if it's too stiff!
Tip for kamut: high amount of fermented flour like 40%, make levain with same amount of salt as dough, don't go for super high hydration with this flour 65/68 is enough. One rise and in the oven best use a tin. ;)
Great video. Even pro bakers can mess up, but you knew what to do and hung in there and succeeded in the end. Also thank you so much for your latest tutorial where you folded the loaf in half and pinched it off like a calzone after a 24hr cold ferment and baked it. INGENIOUS!!!. I did 1 lamination after Rubaud mix, 3 coil folds and staight into the fridge for 24 hrs. I used a starter fed with 1 T of organic pineapple juice from Lakewood brand (thanks Rao from the Kings Roost and substituted half the recipe's Spelt with Rye instead and popped it in the B and T proofer For One Hr. set at 85degrees F and added it into the dough. The starter had tripled in volume in that hr!! Thank you so much for the advise in your ebook about sticking with ONE RECIPE ONLY as a beginner. It compressed the learning immensely, helpng me better the relationship between time, temperatue and Gentle dough. Sorry for the lengthy comment. I just can't thank you enough.
Nicely done! You showed great patience and delicate handling, and ended up making beautiful ciabattas with this super-hydrated kamut! Really nice crumb, I bet they were tasty :-)
I don’t need kamut flour to struggle like this! My bread flour looks a lot like this sticky dough! Except for the fact I never tame it like shown in this video. I always wonder how long you can mess around with dough before the yeast simply dies out. Signed, Discouraged
I always add 15% Kamut flour to my white bread flour @77% hydration since that was the only whole wheat flour I got in lockdown. I didn't really know what it is :D
I have no idea how you managed to save that one! A true testament to time and patience...and skill. That, and the Bread Gods were definitely smiling on you!
We learn more from mistakes than we do from success. This video was much more informative than a video of perfect execution. And it was funny and sweet! Thank you and congrats on a great result at the end!
Your daughter is lucky to have you as her dad. Most dads would be happy just to watch their daughters playing with wet gooey doughs, or any doughs for that matter ;)
