I don't have dutch oven,mixer,sourdough and living in tropical island.....finally someone answered all my questions all this year! This is really broaden my knowledge,thank you for the beautiful job you've done
Such beautiful loaves! I have no problem baking bread but I have fallen into the same technique and flour over and over. It's like "bakers block". This channel is inspiring me to break out and do some new things. Thank you sir
If you have problems with scoring when you are going for room temp proofing, then you can throw the loaf in the freezer half an hour before you bake. It makes it much easier
Sadly, for many of us, gluten-free is an unfortunate and necessary way of life. I run a small bakery serving the gluten-free community and this video has been very helpful to me, too!
Its cold in my kitchen, sometimes I proof my dough in my car, parked in the sun. I try not to use plastics, i cover my bowls with damp towels, it seals pretty well. I take my starter on camping trips, its almost 30 yrs old and has traveled thousands of miles. I enjoy your videos.
There is a cool company called abeego that makes a food wrap replacement, it is cloth with beeswax, you can use it to cover bowls very nicely... I think you would like it. Your starter sounds very well cultured, hehe
You are full of hacks 🤯🤯 I've learned to score after removing from fridge. You taught me something about the convection!!! 😮😮 The oven spring hacks! Wow! 👌🏾Thank you!
So, I instantly subscribed when I saw the name of your channel pop up in my feed, then you said 'May the Gluten be with us' AND have quality content? Thank you very much :D
Gracias Ramón.. Ya tengo como 2 años siguiendo tus videos, descargué la app de cálculo de porcentajes y leí tu presentación de Planeta Pan. Felicidades por tu trayectoria! Saludos de Mexico!
I’m new at baking 🥖 bread and I had lots of questions. 🙏🏼 you for sharing your experience and knowledge. I’m sure i will be using a lot of your tips . Thanks again😊.
Awesome video I am so happy I came across your tips and hacks with so much content we are spoiled for choice and you are definitely the best on baking bread.
Ive been involved inbaking bread at home since I was about 8. Mostly wholemeal. We saw tv cooks, like St Delia in the UK who said dont rise wholemeal dough. We tried it. Once. No wonder her bread wasnt worth eating the next day. Thank goodness for bread pudding. (Not bread and butter pudding that is called bread pudding in the US). So many internet bods repeat this and say wholemeal doesnt keep. Ive no idea why. So our family learned that our tried and tested method, 10 mins kneading, rise, knock back, make loaves, in tins to prove, bake, eat works. Yes you can have problems with stale yeast, forgetting the bread in the oven, weavils in the flour. Not a big problem with white but destroys the gluten in wholemeal. So bread wont rise😮 etc. I use the same recipe and method for both white and wholemeal. But since Russia invaded Ukraine decent wholemeal flour has become difficult to find. Even my favourite local baker struggles. I use 1k strong flour, 25g fresh yeast, 2 tsp salt in the flour, 1 or 2 tblspoons soft brown sugar, depending on how old yeast is, roughly 1 tabledoon olive oil. Though now using sunglower as even in Spain the liquid gold is expendive due to drought leading to bad harvests. I do use recipes for fancy breads but every day bread is so easy and is in my head.
Just subscribed. I love your sense of humor. Great bread tips. I especially love the shower cap trick, it’s clever. Thank you for the extra tips. I plan to start baking bread again. Is there a way to make a sourdough bread any more tangy?
I just saw your video, room temperature dough is great and easy to score you just need to make it less wet or to let it dry from 2 mins before oven so that small skin that got formed will used to score. At the bakery i worked, i really loved the same day bakes more then cold fermentation which was less flavourful with the whole grain doughs. Also with baguette
I have a deck oven and am unable to turn off the convection completely. Even though it has steam injection, it's not enough to create the amount needed for Artisan breads. THANK YOU for the tip on turning the oven OFF to maintain steam for the first 20 minutes!
Yoooooooo using a oven bag to retain moisture is epic haha are you using a specialty, high-temp oven bag, or was it just a regular off-the-shelf oven bag? I feel like that bag tech - as well as that foil wrap tech - went COMPLETELY over peoples heads…it’s soooo good, cause even tho it’s “low tech” it’s comes in heavy with the results. Knocks it out the park Instant sub after seeing that…too dope!
In the winter, my bathroom is the perfect proofer with the door closed. I fill the sink about half way with hot water and set a sheet pan on top and set my proofing vessel on top of that. It is Toilet Bread season right NOW!
That's creative! Proofing bread in the winter (when most of us want to bake) is tricky. I sometimes put my starter or dough on my kitchen counter over where the dishwasher is. The heat from the dishwasher (while it's running of course) warms the counter just enough to activate everything. I think the router idea is clever!
I use a warmed up microwave for proofing. About 2 hrs in, I remove proofing bowl, & warm up microwave again. Nicely proofs in 4-5 hrs. Also, near the backside of fridge, but on kitchen counter, there’s warmth coming out, & I use that spot for letting my starter activate overnight. Lastly, small enamel roasting pans w lids work great 👍🏽 for baking. They’re lightweight too!. Requires a layer or 2 of parchment paper on bottom of pan, for not too browned underneath of loaf. I’ll never go back to heavy Dutch oven.😃👍🏽❣️
My seed and nut wheat sourdough loafs haven't turned out right for one reason or another I gave up making bread, hopefully trying tips from here will help it turn out better
❤thank you so much for your videos and teachings🙏🌞❤️ Since I'm watching you ..i made the best and tasty-est sourdough bread ever! Its not yet perfect as yours..but I'm on the good track🙏💪🌞🤗! Im so grateful 🙏
I'd love to know where you purchased the atomizer seen at 02:18 in the video and thank you for your videos. I just found you and love that you share so much and provide such good videos where comparisons are provided. It helps me understand better why it helps to do things a certain way.
Thank you very much for the tips. I really would like to make crusty breads but my oven's heat hardly reach 400. I only make our common pan de sal. 375 will do
I have always been taught that to perform autolysis, you should use only water and flour, without any yeast. The yeast is then added later along with the other ingredients. Why do you suggest using yeast even for autolysis?
Me too. Autolyse is water+flour. Fermentolyse : water+flour + ferment / starter. From “Open crumb mastery”: “A true autolyse never includes the starter. The point of the autolyse is to let the flour hydrate, to let the gluten begin forming, and to let the enzymes work their magic. When you add starter to the mix you are interfering with that process. The acid from the starter will tighten the gluten, and the yeast and bacteria will begin the process of fermentation. Therefore, an autolyse will always be more effective if it doesn't include starter.” Protease is more active under acidic conditions (i.e. during fermentation after the starter has been added). For those who incorporate the starter into their autolyse (as discussed below) the effect of protease will likely be more prominent compared to those who autolyse without the starter.”
Love your tips! Thank you!Can you suggest how to avoid problems during the baking: if t° 270° high - getting brown too quickly, like in 5 min and the dough stays wet inside, if I low the t° - the crust is too thick. What can I do?
The thickness of the crust has nothing to do with the duration of the baking. Actually, the thickness of the crust is related to the hydration. The more water, the thinner the crust. Simply because it takes more time to evaporate the water during baking.
I found out it had to do with my oven - as soon as I bought and started to use the Dutch oven, it started to work out for me immediately. Every bread loaf is gorgeous, just, if it is overproofed, the crust is thicker, but it's edible anyway. I understand that sugars in an overproofed dough move to the top when we heat the oven up to 250° C, and that makes the crust thicker.
I only watched part of this video, but if I had to do these steps each time, I would probably never bake bread. I get by just fine with just a fraction of these steps, here is some things I do. I use only 1 oven temp, 425 ( and with convection), I always put a small pan of water in the oven as I start my preheat ( about 20 min before cooking) , Brush the dough with egg wash as you are putting it in the oven gives it a lovely browning. cook it until it reaches 200 degrees F. if you dont have a thermometer, cook it until you can smell it, that should be about ready.
I hated the metric system for years but now wish we would just switch like a bandaid. Itll suck for a bit but make America more competetive in world markets long term.
LOL! 😅 So, it seems Dr. Ed is now trying his hand at being a realtor, too! (Just as long as he can make some 💵 💰 money on it!) Wishing ALL of your family a wonderful, happy, & healthy Thanksgiving, Dan. ❤
I am also a beginner in baking😉❗️I'm always unsure🥴when it comes to recognizing whether a dough is kneaded💪enough! How can this be recognized🧐❓❓❓By the way, I knead by hand🤷♀️,don't have a blender or even a food processor (KitchenAid)😩😢 🫶🇨🇭✌️
As with all your ingredients, use the highest quality/best tasting to get the most pleasing results. If your tap water tastes awesome, use it - IF your starter is mature and very strong, otherwise the chlorine may affect it. I use filtered water for my starter and recipe water and I've always had excellent results.
Thanks for the reply! I'm new to baking, and I've really enjoyed your channel. I've watched your video with Richard Bertinet multiple times, and just can't quite yet get his slap and fold technique. I'm looking to get away from using my Saub for bread, and think a Combo Cooker will be better for batard loaves (and easier to load the dough in). @@glutenmorgentven
