How I got EPIC oven spring on my FIRST bake with a BRAND-NEW sourdough starter Ep. 2 

Great video Philip! I'm glad you stress the protein percentage after you say "strong bread flour". I can imagine a first time baker going bonkers try to find a bag labeled "STRONG BREAD FLOUR". It's like someone looking for the ANY key on a keyboard after IT tells them to hit "any" key!

Thanks for all your help during this. I started this out because I enjoyed bread and was trying to "master" it, but so much was about sourdough, however I was sure I didn't like sourdough as I tried it once years ago. But with so many recipes, so many people liking it, maybe there was something off with what I tried. Nope. It's vile. I can't believe anyone would want bread with that taste in it. It's the antithesis of bread, the freshness, the warmth, the complimentary softness that is a vehicle for so many flavours. Sourdough just..ergh. It made me think of all that weird fermented fish stuff and just weirdly gross flavours of things. At least now I know though, and can take the things I learned and just transplant em into my yeasted bread. Getting a banneton seems to be the last step of my journey as the loaf I made came out great, I was using a silicone one previously and it was utter shite Anywho enough waffling. Thanks for your help, a lot of your info is helpful because I like slowly risen yeasted bread, so I'll just swap out levain for poolish and a small bit of yeast!

Followed this recipe and super happy with the results. Thank you

Good looking loaf, especially for the hydration! I think all the tension you built and having a good active starter go a long way in that spring

Personally I don't think there is any bullet proof recipe unless you can really control room temp, humidity etc on top of using the same good brand of dough once you have nail your recipe.

Thanks for this series I made the mistakes you said trying my first loaf about a month ago. Too eager to bake ! I then found this series and my starter is now 14 days old and looking great, im going to continue feeding like you recommend. The hardest part for me living in an old Scottish stone house is getting a high enough room temp. Now we’ve had sun for a week it’s really helped 😂. Looking forward to the results of my first proper loaf in a couple of weeks Thanks again for sharing your knowledge

Delicious and good recipe I'm your new subscribe 😊😊

What do you think about Milk kefir starter? I was thinking of making some, but I am worried about botulism or the milk going bad.

Love your work. What kind of oven stones do you use or recommend for baking?

Hi Phil , the weather has changed in the Caribbean and it’s very humid! I am having a lot of problems creating a reasonable sourdough bread . Can you tell what is the problem? I am still using the box cooler with a thermometer but I’m getting a heavy sourdough bread. Help!

Do I alter the ratio of flour to water when the flour is 10 protein?

My bulk fermentation ends around 4.5 - 5 hours at 25C. You did 8 hours of bulk and perfect crumb. I quess thats because of low hydration and no whole wheat added to mixture

What do you do with the jar of discard? Do you have a video on that? Thanks

Hi Phillip, so good to find a UK teacher on here showing off some epic skills. I tried to sign up for the course but sadly it’s closed for now, do you know when or if registration will re open ? In the meantime is there anywhere I can get the Magnus calculator prior to the course re opening? Keep up the great work. Steve

Hi! I see in every method I see not to add the salt to the autolysis phase. Have you seen any differences?

Ok. So, after I create the bread dough, rest 30 min, kneed lightly and let rest 1 hr, I stretch out, do the folds, shape into bowl and LET REST SIX HRS at room temp before shaping into a banneton and proofing overnight. Do I have that right????

So no bulk fermentation on this recipe? Can you use this method with mature starter? I’m always intrigued with the new things you come up with! Thank you for sharing👍🏻

Can you please share what brand of flour you used for this recipe?

Should I follow the amount of water you've used if the humidity lvl in my loc is 60-80 or should I use less water?

I really need your advice, it doesn’t open very well for me (out of 4 attempts it opened only once like yours, everything seems to be the same for me Thank you

Awesome-looking crumb structure. I don't know if you baked this one w/ 100% strong white bread flour. My go-to loaf always has 10% whole wheat, 5% dark rye flour. My crumbs are never that open. I'm still using your pate fermentee 'levain' method and it's really cut down on the amount of discard I generate. I'm glad to see you're putting out some new videos. And, BTW, I just figured out what "I See Bread People" means. I'm guess I'm a bit slow this morning (in USA). More coffee needed. LOL.

64% hydration? must be different flour, because if i do 64% , my dough its so hard and loaf crust its so thick

Can you comment on baking at altitude (6000')?

Why does my bread in when cooking in the oven not cook evenly? It’s always doughy near the bottom so heartbreaking

Sending you many thanks, from mountains of Colorado! Living in high altitude, 9800 miles above see level, I will be so grateful, if you can make video of your vision and tips, baking in this area.❤ Keep you amazing work!

Strong Bread Flour is not really a thing here in New Zealand, they use High Grade which isn't really strong enough IMHO therefore I make my own from plain flour (10.3% protein) and add 5g of gluten per 100g of plain flour (it's actually called Bakers Flour from the cash n carry I buy it from). UK has amazing strong bread flours although I realise you are in Hellas (opa)! Efharisto poli, have been following you for a while now and making great sourdough.

Do you use the 9 or 10 inch banneton?

What's the point of covering the dough in the oven? Why not just heat the DO and then the dough in it? Would'nt it yield better results?

I don't get it !!! I have been trying to bake sourdough for 15 years , I still cannot get a consistent loaf !!! So you are saying a starter that has been fed daily for 30 days is better than one fed weekly, even though it triples in volume ?

I really need your advice, it doesn’t open very well for me (out of 4 attempts it opened only once like yours, everything seems to be the same for me Thank you