Always cool to see each baker’s style, thanks for sharing, looks like you’ve made it your own, it’s your way that works and your loaves always look great, I’ll give it a whirl!
Great video Lily. Always find your tutorials very relaxing and informative. A ‘back to basics’ sourdough series sounds great. Love this shaping technique, will have to give it a go as this is where most Homebakers fall down due to not getting enough practice if only making one or two loaves a week.
After 35 years of baking Sourdough it's been my experience that shaping is one of the hardest things to learn. It's key to a good oven spring and open crumb. Of course this only works if you have fully developed the gluten. Home bakers are not using a mixer like yours, which lifts the dough as the bowl rotates. The technique you now use for shaping is the one I use and I've seen many professional bakers use. There are of course some slight variations with the stitching you omitted but that's really got more to do just getting a feel for the dough and learning what works for you. Great video !
Hei Lilly, hello from Pennsylvania, run a home style vegan bakery here, always love watching your videos, would love to know more about your gluten free sourdough starter and bread, and tips and tricks of gluten free bread making, thank you for all the tips
Thank you for the video. I would suggest to make flat flour container to dust the dough in before dropping it in the Banneton, just to gain the time. With regards.
I've been doing sourdough loaves for a couple years now. I make a huge loaf about twice the size of a regular loaf and freeze half after slicing. I do half white and half wheat flour. Recently started to try and make other things. Made some awesome cinnamon rolls and would like to learn bagels and english muffins. A #tutorial on either of those would be great. We recently had a sourdough exclusive bakery open in Flemington NJ, close to where I live called Bread and Culture. You would never know there's a large number of people following a gluten free lifestyle. They had lines out the door for the first few weeks of opening and kept selling out. Not only do they make lots of different varieties of loaves but also do treats like croissants and breakfast muffins. I can't indulge in any of them since I'm vegan but they sure look good. BTW I really enjoy your videos, so chill.
Great shout, thank you for suggesting sourdough bagels & english muffins! I did do one bagel video on my RU-vid channel but they weren't 100% amazing so will work on a video for the future - thank you so much! 💕
Hi Lily. Yet another great tutorial from you. If you could make one about mixing dough in your mixer that would be fantastic. Or a video about proofing loaves after they being shaped. Thank you and best wishes
This is so helpful, thank you!!! I am a very passionate but not too experienced professional vegan baker, I’ve mostly worked as a chef but the stressful environment and late evenings didn’t work for me in the end so I’ve decided to follow my passion for baking instead and in January this year I got a job that allowed me to step into the bakery world. I absolutely love it even though it is challenging. Learning new things and getting better ever day, and I will definitely try this method next time I shape batards. One question, what water percentage do you have in your dough? Best of luck with your premise hunting, I hope to one day visit your bakery/cafe once it’s up and running!
my pleasure! So happy you've found your happy place in the bakery world... I know exactly how you feel, it just feels "Right"! This dough is roughly 76% hydration off the top of my head :) thank you so much for your support and best of luck to you too on your baker journey!
I would love to see more tips on proofing and bulk rise timing! You said that those had only been bulk fermenting for 3 hours, is that because it’s hot where you are? Any recipe I’ve looked at says the bulk ferment should take 8-10 hours. Or is it because you are working with larger quantities? Thanks!! Love your channel as I am a hopeful micro baker :)
hey Maddie, awesome! I'll be covering this in future videos... yes so I aim for 3-4 hours normally; I really focus on my dough temperature and getting that happy by controlling the water temperature when mixing the dough... this makes consistent dough whatever the weather.... of course in the summer the dough ferments a little quicker and in winter a little slower, but generally I aim for that bench mark figure. And also, it does ferment quicker in larger quantities too as more activity! Hope this helps x
I love all your videos and learn a lot from you. I live in Maryland USA and starting my sourdough bread making in June 2023. I love your bench scraper. What is the brand ? Thanks.
Thank you for this great tutorial, definitely gonna try this out 😊 I was wondering-do you score these mini tin loaves before baking? And do they need to to baked covered (preserving the steam). Thank you!
Just on "wasting bread". We only eat about half or slightly more than half of the bread I make. With the left over bread we make massive quantities of what we call "bread pudding". Always hit with friends and neighbors!
Love your channel! I'm in the USA and having a hard time finding a decently priced banneton like you have. Do you have a link to where you get yours? I can't find the company you have mentioned. Thanks!
Please please do a sourdough starter video! I tried making a starter and was feeding it for a month, and just didn't go anywhere. I was using 50/50 wholemeal and rye flour but it would rise 12 hours after feeding I tried twice to bake it with it and the dough never rose :(
hi Lily -- two quick questions. What % hydration is that dough? My guess is 75% but perhaps higher? Also (unrelated) -- any advice on buying a fridge for proving 20+ loaves? Thanks, Simon
hey Simon, correct! 76%! If you're based in the UK, I'd recommend looking at Beam Baking (they sell first and second hand bakery equipment)... Fosters are very reliable fridges :)
hey! First mix is normally 6-7 minutes, then second mix 7-8 minutes depending on the batch size... I do the window pane test to see if gluten has been developed enough :)
Hello! My dough doesn’t glide out of the container like yours does. It always stick to the bowl. Does this mean my dough isn’t strong enough or should I bulk ferment longer?
wonderful! so sometimes I add a little oil just from the container and that helps - or you can try a little container of water on your work surface and that helps handle high hydration dough too!
Hi Lily! I'm not doing sourdough, but what I am struggling with is not getting open crumb when I want it and what I want to know is is it a matter of proofing or shaping or something like that? Any help would be appreciated. ❤😊
@@jacquelinemcdowall5369 it could be, however I have seen people get a more open crumb with even cake flour which is the lowest protein flour. Not that I would ever try that lol 😂
