How to Make Sourdough Bread Like a Pro (advanced/intermediate)

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"No longer intimidated." Why I made a sourdough course that goes deeper than anything I've done on RU-vid: • The Only Sourdough Bre...
Take the course and start making great sourdough. Right away. With confidence: courses.truefood.tv/courses/m...
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SOURDOUGH COUNTRY LOAF
0:00 Intro
1:10 Sourdough Country Loaf
1:20 What is hydration
2:05 Best way to store bread
2:18 Ingredients
3:27 Schedule
3:35 Make the leaven
4:09 Make the dough
4:18 Water temperature (affect on fermentation)
5:04 Ever changing variables
5:55 Autolyse + “Fermentolyse”
7:55 Adding salt + more water (bassinage)
9:05 Slap and fold
10:12 Stretch and folds
11:07 When to end bulk fermentation?
11:54 Shaping
14:53 Cold proofing
16:05 Scoring
16:35 Baking with steam
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Опубликовано:

14 июн 2024

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Комментарии : 949

@TrueFoodTV Год назад

👉 *Unlock the secrets to making consistently great sourdough, no matter your level:* courses.truefood.tv/courses/make-great-sourdough

@Sportyfan16 4 месяца назад

Will you be adding more classes on your paid courses? Like how to using discard for baking, making sourdough with different types of flour, and other sourdough receipes.

@apricus4038 3 года назад

Friday night - Make the Levain: Mix together 25g starter, 100g flour, 100g water. Saturday - Make the Dough: Mix above levain, 650g water, 750g bread flour, 250g whole wheat flour. Rest for 30 mins. Autolyse (gives better texture & rise) - Incorporate 20g salt and 50g water into the dough by sprinkling it in batches, pinching after each incorporation. Use as much water as necessary to incorporate the salt. You may not require all the water. Bulk Fermentation - Slap the dough on the counter, pull it back towards you and fold. Turn the dough and repeat process for 6 mins. Strengthens the dough. Place in a bowl, cover with a towel and rest for 30 mins. Do 4 stretch and Folds (North/South/East/West). Rest for 30 mins. Do a windowpane test and if necessary, continue Stretch & Fold / Windowpane test. Place on the counter for the dough to rise. It is done when the dough forms a light skin and is giggly (gas is trapped inside) Sprinkle a little flour on the counter and do a Tri-fold to preshape. Cover the dough with the bowl (bowl turned upside down) and let the dough rest on the counter for 20 mins. Shape the dough into a boule or oval. Cover and rest for 15 mins. Lightly oil some cling film (can use shower cap) and cover the bowl, set on the counter for 1 hour and then place in the fridge overnight. Place the dutch oven in the oven and switch oven on to preheat. Take the dough out of the fridge, transfer the dough on a sheet of parchment paper and score at a 45deg angle. Lift the parchment paper to transfer the dough into the hot dutch oven. Place the lid on top and place it on the center rack of the oven. Turn the temperature down to 425 F (220 C). And bake with the lid on for 40 minutes. Take the lid off and if you would like a bit more color on the crust, bake it for 5-15 more minutes with the lid off. Cool the loaf for a minimum of 2 hours or overnight before slicing. Do not cut when hot.

@Sophiamia6960 2 года назад

Thank you!

@jaxsonwalrath7084 2 года назад

Yeah, thank you!!

@mattiwalker3891 2 года назад

Omg thanks. I didn't even see a spot where she said the bake times so I had popped my bread in the oven and was trying to find it in this HUGE video. 🙏

@solarsystem5600 2 года назад

Mum

@mydear6788 2 года назад

Love u 💓

@timjames4317 8 месяцев назад

Sometimes I wonder how much any of this matters. I've made poor sourdoughs doing everything perfectly with the right temp and I've made perfect doughs doing everything rushed and "incorrectly".

@WhoopiePies 5 месяцев назад

This is very true.

@gloriasundy4200 4 месяца назад

Just stick to what works for you.

@wnburroughs4082 3 месяца назад

I think all of these videos about how to make perfect loaves are done in their consistent conditions. I have made so many loaves incorrectly that tasted fantastic. I’ve learned to just roll with it and get out the butter and honey.

@prayalways- 3 месяца назад

I am so glad I found you. This video was so helpful! Finally I made the best 🍞 ever. 🎉

@welshrarebit1153 2 месяца назад

I think it has to do with a combined knowledge of science and heart.

@a.f.stevens 5 месяцев назад

In 2023, with the seemingly exponential growth of content being pumped out on various platforms, finding good content is a challenge. However, after watching a bit past 6:58 into your video, I can say that you are easily among my favorite content creators. Informative and easy to understand, no annoying transitions or distractingly loud music. Thank you! EDIT: also genuinely hilarious, caught me off guard a couple times

@Prattyandfood 3 года назад

I'm so glad you talked about baking the dough right out of the refrigerator. When I started baking sourdough I used to have this doubt but no video or article covered that I had to learn the hard way! Amazing video ❤️

@MommaFromScratch 3 года назад

Incredibly helpful and so exciting to see those beautiful loaves. I’m making some right now and normally I do it in a ditch oven but now I’m tempted to use my pizza stone with a bowl of water steam

@benjaminbrewer2569 3 года назад

I can’t believe how excited I was to see the result when you cut the bread at the end. Beautiful. Now I’m hungry 😋

@richardgoeltz3769 2 года назад

This is the most thorough explanation I’ve heard/seen. Thank you.

@SpedSpedding 4 месяца назад

This video is amazing. I've made a few loafs now with mixed results. Added your methods to my checklist in notes and the results were amazing. Thank you!

@scottyplug Год назад

So I cut this recipe perfectly in half. I only slap and fold for 3 minutes, but then I do 4 stretch and folds, 30 minutes apart. I've done this twice now and my loaves come out absolutely perfect. I'm in Southern California near the coast and for me and my oven, I use a dutch oven inside preheated to 450 degrees F. I put the loaf on parchment, score pretty deeply in one cross cut, gently lifting the ear flap a bit with the lame. I lower the loaf in using the parchment, then carefully along the outside of the parchment put in 3 ice maker made ice cubes, then immediately put on the lid and bake for 20 minutes, covered. Then take off the lid and bake another 20 minutes at the same temperature. I get the fullest, most beautiful oven spring and a perfectly toasted ear across the entire loaf. It's almost foolproof at this point. I'm now confident enough to begin add-ins and maybe even play around with some more decorative scoring. I've been baking sourdough for about 3 years now, and this recipe and method has been the most foolproof and this video provides a great deal of information.

@TrueFoodTV Год назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GQ8UQRdIiT0.html

@stephanieramires7750 3 года назад

That was amaziiiiiiing!!!!!! 💖💖💖 Loved every minute of it! I learned so much thank you for this it was so fun and you're voice is so soothing I could listen to you for hours 🤗 Fantastic work!

@TrueFoodTV 3 года назад

You are so welcome!

@manman1767 2 года назад

Nicole, you are an amazing teacher! Your video was so clear and concise. Thank you so much!

@dpsdps01 3 года назад

I really love how traditional tasty sourdoughbread has spread again to all parts of the world

@TrueFoodTV 3 года назад

My pleasure!

@maralynmohess9472 3 года назад

@@TrueFoodTV When I sow your videos i was so excited. You are knowledgable I like very much your style. The hope you can bake and send me two of the sourdougj bread I live in Trinidad. I am going to try making rhem.

@davidcummings4273 Год назад

Great videos, you make it look so easy and satisfying 😂 your tips and methods are gold, thank you for sharing your talent.

@davidsims1329 2 года назад

Thanks for the video, I followed your recipe for a double loaf to the T, I bought a scale, and a Dutch oven, The rise of the loaf with baked was unbelievable and the crumb I think you said that was the gaps are a little holes in the bread was outstanding and using 25% whole wheat really made it taste better I am just so thankful for that we appreciate the money to send you a couple pictures but of course I don’t think I can do it from here thank you very much much.

@nigarparsonage5526 2 года назад

Such a great video! Love how you explain all the details. ❤️

@jigarvaria9768 2 года назад

Hats off to you, for explaining in detail, i have never seen such video, that makes you understand in depth.Thank you so much.

@cdw584611 3 года назад

Scoring at the proper angle changed my bread so much. So simple but mattered so much!!

@mariaTB10 3 года назад

I've been baking decent sourdough bread for about 2 months now. Your method doesn't seem to be too different than what I've been doing so far...I don't know what it is with it, but...following your recommendations, the bread is turning out just amazing! I am getting great oven spring and a huge ear each time! Thank you for making this video!

@TrueFoodTV 3 года назад

I'm so glad it's working for you!

@seajayhan 2 года назад

Excellent crumb structure! Air holes are big and evenly distributed. You are a master!

@cnelson1106 Год назад

This channel is amazing. You truly are a Pro! content and quality is virtually unmatched on RU-vid. Keep it up.

@evelynwald9132 Год назад

I am always amazed at how many different approaches exist to making sourdough bread. I always learn something new. I have never seen letting the bread rest in the banneton after shaping and then apply a final stitching technique. Thanks so much for sharing. I’m going to give this a try on my next bake!

@TrueFoodTV Год назад

You're right! There are so many styles/techniques out there. Hope the stitching works for you!

@halfnowhalflater3131 3 года назад

That's crazy! All your tutorials/videos are so educational and informative! I have enjoyed all the little things ( and big things) life offers because of your influence! Thank you Nicole!🥰

@ivykou6299 3 года назад

I have been enjoying you home gardening videos to bread making videos ALOT! Thank you for all these high quality tutorials! 😍 Looking forward to more of your bread making series , especially the beginner version.

@TrueFoodTV Год назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GQ8UQRdIiT0.html

@MEGAL0DONG Год назад

Omg you're explaining things I have wanted to be explained better in lots of other videos I've watched. Thank you.

@mymountainlife0707 3 года назад

Wow! Great tutorial! I learned a lot! I can tell with all your videos that you're truly excited and enthusiastic to tell the viewers about the topic

@TrueFoodTV 3 года назад

Thanks, Ezra!

@arlcrane 3 года назад

I just discovered your channel and LOVE it. You have the perfect personality for this! Bring on more sourdough and baking, please. LOVING the food info and tours. FYI, a useful bit of info would be sourcing whole grains, esp. organic. Pleasant Hill is great, but only sells in bulk. I got my Komo from them (unfortunately before you and I were friends).

@constanzapr3039 3 года назад

Thank you so much for this recipe! I've been watching videos and trying for over a year and after watching yours I got it! THANK YOU SO MUCH💖

@natashamartinez7473 Год назад

This is the best recipe I have ever used thank you so much for also going in depth to the reasoning behind your methods!

@karinhammons4688 3 года назад

Ive watched dozens of tutorials on making sourdough bread and Ive had some successes and just recently a big flop. Your video is so informative that now I know how to avoid some of the mistakes I’ve made. Baking is a science and you teach the science behind it. Thank you for going in depth without being boring. Snarky twin is hilarious!

@karinhammons4688 3 года назад

Followed everything you said and my beautiful bread just came out of the oven! Perfect loaves! Thank you!

@ladypoetess 3 года назад

Still looking forward to the beginner tutorial video on sourdough bread! :)

@mouhcineayad6470 2 года назад

This video is complicated for beginners, there is no enjoyment of making this type of bread if we do it with all these measurements and temperatures, i don't think that people in the past used to make bread in this way. (My personal opinion) Note : I know my english is bad

@KayPenn1 2 года назад

I agree! I want to see the beginner video as well

@TrueFoodTV Год назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GQ8UQRdIiT0.html

@jernejabene7294 2 года назад

Bravo, really well explained! Great content! My very first sourdough bread came out of the oven this morning. I used cast iron bread pan. It tastes and looks amazing 😆 Thank you!!!

@johndoe4073 Год назад

This is so well done! Thank you. Making the bread as we speak.

@maria-teresafeliciano761 2 года назад

Thank you for this tutorial after 20 failed loaf attempts. I was able to bake 2 loafs of bread that came out almost perfect and my family enjoyed. Thank you.

@cnelson1106 Год назад

Im with you... several thousand grams of flour later and I finally made two decent loafs. My only issue is I am not getting the rise out of the fridge cold fermenting. They certainly do not look fully proofed but smaller and denser. Any advice would be great.

@markascott1508 3 года назад

Hi Nicole, great video thanks! I have been baking sourdough at home for a couple of years. I am really interested in baking the best 80 to 100% wholemeal sourdough I can, so would love to see a demonstration from you making and explaining the pitfalls of wholemeal sourdough bread making at home. Again many thanks for your very helpful video.

@Penaltybox66 2 года назад

By far the best sourdough video. Thank you

@harvester71 3 года назад

Thanks for this video! Really brilliant, helped me understand alot of terms and all the reasons for doing stuff in a certain order, especially the salt! Probably baked my best loafs do far following your video! So massive thanks!! 👏👍

@designomatic 2 года назад

After watching so many other sourdough tutorial videos and baking a ton of bricks, this one fills in a lot of gaps and answers looming questions. Definitely a skill that is mastered by few.

@arunyadav_96 3 года назад

Your videos kept me sane in this pandemic. Thank you Nicole 😊

@TrueFoodTV 3 года назад

I'm so glad! Hope you're holding up alright!

@arunyadav_96 3 года назад

@@TrueFoodTV Yes😊

@Jbiglin 3 года назад

Wow! This was the first video of yours that I have watched and it was awesome! Your explanations were so clear, concise and super informative. Now it’s time to check out the rest of your channel. Thank you! Great job!

@TrueFoodTV 3 года назад

Awesome! Welcome! Hope you enjoy my channel.

@ahmadhadidoun7162 Год назад

Thank for sharing. Very informative!

@ismail_121 3 года назад

I can't wait to see the ancient grain video so excited 😄😄

@MisterTee2010 3 года назад

Thank you for sharing Nicole XXX

@wiggytoyou 3 года назад

I've watched so many of these "how-to "videos. I'm glad I clicked on yours now! So informative! Thank You!

@TrueFoodTV 3 года назад

So glad it was helpful!

@basic48 2 года назад

So wonderful. Your advice was spot on (I tested it). Also, your deliberation technique was so enjoyable. This video is absolutely the best I have seen on RU-vid. Love to see more backing ideas.

@TrueFoodTV Год назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GQ8UQRdIiT0.html

@marqessanzcora4089 3 года назад

Nailed it ! 👌

@zeinababdelrahman3571 4 месяца назад

Thanks a lot for the lovely extended explanation ❤

@aaronarcher2356 Год назад

Very helpful video. Thanks

@armyguy91357 Год назад

Exactly right on. Finally Scored. I always wanted to say that

@ladyazaz26 3 года назад

It is science of Sourdough. I'm so focus!

@catherinelambert1 Год назад

Fantastic video, thank you for the new recipe! I had been using a specific recipe for years, only playing with different wheat berries and seeds, but I didn’t know that I had been over proofing my bread with the summer heat! Thanks to your video, I was able to troubleshoot and change my methods. I tried this recipe and the loaves had a beautiful ear and wonderful structure and taste! I also watched your scoring video which helped a lot, especially with a new lame! Thank you for your tips!

@maziarjamshidi4505 3 года назад

I love these videos! They are packed with scientific facts and technical tricks. Plus the production is superb.

@TrueFoodTV 3 года назад

Thank you so very much!

@lakshmiramakrishna9255 3 года назад

Vow! Nicole :) Love to see sourdough from you :)

@lenapumber48 2 года назад

I would love to see your "beginner's video"-- on sourdough baking in a conventional oven. Any idea when you might get around to it?

@weaponson3-158 Год назад

I followed this recipe as best I could with a basic kitchen. Only fancy tool was a quarter inch baking steel. Underneath that was a cast-iron full of boiling water during the whole bake. Came out awesome!

@Lemonarmpits Год назад

I would like to see the beginners video without so much extra commentary.

@TrueFoodTV Год назад

@@Lemonarmpits ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GQ8UQRdIiT0.html

@tyliful 3 года назад

looks so good.

@rainerrain9689 Год назад

Extremely informative ,thank YOU !

@nazirnaame8432 3 года назад

Hi Nicole , I did the bread with Kefir milk was great taste, by the way I hope you talk about kefir milk which also true food .

@dalemccullough5693 2 года назад

I've been making sourdough bread for 2 years now using tips I've gathered from a wide variety of videos. Your video is one of the most helpful I've found and your methods significantly added to my success. I never was able to score the dough without the blade dragging. Doing this on cold, proofed dough was excellent. Also, baking the proofed dough that rose in Dutch ovens right out of the fridge was perfect. I've been grinding whole grains in a VitaMix. It comes out a bit coarser than I'd like, but it's still pretty good. I was doing 40% whole grain with 80% hydration. Switching to 25% whole grain and 73% hydration resulted in a better rise. Would you consider increasing the percentage whole grain at all? I tried the spelt and einkorn flour as whole grains and it was a great taste. My baking temps were: 475F for 20 min covered, 450F for 15 min covered, and 450F for 8 min uncovered, which was great. Thank you for such informative videos.

@alicat2069 2 года назад

VitaMix! I'm going to give that a try on my next bake. Thank you for the tip and happy baking

@tommywingham8277 Год назад

My dear your explanations and instructions are great

@iris100moon 3 года назад

Tried this method last night, Really good thanks.

@matthewbrooker 3 года назад

Great series and a compliment to your garden work. I do a batch of dough at beginning of week and then retard in the fridge, baking a new loaf each day. The change in each loaf through the week is really interesting - later ones are very tangy! Local (Spanish) bread is pretty bland so doing your own is a must. Sourdough is a mystery to the locals, but they love the end result! Keep up the great work and a robust throw and fold!!

@TrueFoodTV 3 года назад

That's such a cool idea, Matt! I never thought to do that. Would be a fun experiment. I remember from my time living in Spain (many, many years ago), that tasty bread just was not to be found (even in Madrid then!). Glad you've taken it into your hands. ;)

@Clowdelion 2 года назад

You were right! I substituted 40 percent of my very basic weat flour with whole grain eincorn flour. I use a glass caserole with a lid for the fermentation. The aroma of the unbaked bread was pretty sweet, and once it was in the oven- pure heaven! I didnt know what i was missing until now! I had to put the loaves in a bag to travel outside of town. The whole buss was smelling of baked goods! Everybody was turning their head to find the source! And the taste....pure heaven! I sliced it and then toasted it on a wooden stove, then we used it as a snack along side a tomato-chickpea salad...didn't make it to the main course, soo delicios! Thank you!

@TrueFoodTV 2 года назад

So glad to hear this!!! I know that gorgeous fragrant well -- well done!

@Clowdelion 2 года назад

@@TrueFoodTV Thank you! Your instructions are awsome ( and fun)! Day and the bread is jsut as awsome. My greatgrandmother used sunday to bake the bread for the whole week and they never ate fresh ones- they used the last one from the previous week. Its a big tradition that fell in favor of east. Still lives on and will continue to grow. Have a nice day!

@ivanak7149 3 года назад

Really enjoyed this video, thank you ❤️

@maryschoenberger8111 5 месяцев назад

Such superb directions, and a delicious recipe! I highly recommend this video and the recipe that goes along with it!

@tawfeeqmohammed3335 3 года назад

The secret behind the delicious baking is serving your hands.

@alexandracassandroarora2945 3 года назад

This is a great video but would be SOOOOOOO helpful to see the instructions written out too :-)

@bcrossb100 2 года назад

me too

@TrueFoodTV Год назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GQ8UQRdIiT0.html

@MrPappymn Год назад

I just found your channel. Just tremendous content. Thank you as I start my bread baking journey.

@ko0l-kat497 3 года назад

I can't wait for more "how does it grow" videos ♡♡♡ I loved those videos, it helped me to grow a few successful plants that I got to harvest ◇◇◇

@mymountainlife0707 3 года назад

I'd love to see that chocolate sourdough starter video u were talking about😉

@nancypahl7755 3 года назад

I've made Foodgeek's chocolate sourdough bread and it's to die for.

@gperhan180 3 года назад

sourdough mania from anita šumer..great book

@gulnazh Год назад

Thanks a lot for this lovely video

@markbrock9020 2 года назад

Such a great video! Thank you so much for putting this together. Baking today. :)

@jonathandoelander6130 3 года назад

FANTASTIC! I grind my own flour from einkorn wheat berries too! Are those cloth inserts in your breast pans/baskets?

@TrueFoodTV 3 года назад

The bannetons / proofing baskets have linen liners. I lightly flour them and find they're quite easy to work with in terms of getting the dough out. They came with the liners. (Yay for a fellow einkorn lover!)

@taylorswf23 3 года назад

I’ll be back for the beginner video 😬☺️

@TrueFoodTV 3 года назад

I gotcha, Taylor! It'll be much more straightforward ;)

@bobhedrick9824 2 года назад

Me too.

@TrueFoodTV Год назад

It's finally here - my NEW beginners course (also includes e-book): courses.truefood.tv/courses/make-great-sourdough

@kostirakasiani0 3 года назад

Great presentation! All very thoroughly explained! Thank you

@TrueFoodTV 3 года назад

Glad it was helpful!

@lawrencechdid9600 3 года назад

This is great and so much information I wish I knew earlier, your a great teacher, keep it up 😁

@cattleNhay 3 года назад

Just need an outdoor wood oven now for summer pizza and bread..and cooking options if there’s no electricity

@TrueFoodTV 3 года назад

TRUE! Outdoor pizza oven would rock!

@moncher2797 3 года назад

Watch Townsends on RU-vid. He shows you how to make an earthen-oven. I’m guessing that is what you’re calling a pizza oven.

@davidrodowicz943 3 года назад

Thank you, I've only made about 6 loaves in this wonderful hobby and with your help I got the best results so far. Maybe you are someone can answer this question. I followed the recipe to the tee but after I put the dough in the fridge I get almost no rise after 14 hrs. It is on the top shelf about 40 degrees. Thank you.

@TrueFoodTV Год назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GQ8UQRdIiT0.html

@mobillove007 3 года назад

👍🏾. I will try today!

@pemimpi 3 года назад

Yas.... Finally! The "evil twin" is back 🤣

@TrueFoodTV 3 года назад

She's baaaaaaack

@benjaminbrewer2569 3 года назад

They do look a lot alike.

@stinkdyr301 3 года назад

@@benjaminbrewer2569 Just a coinkydink.

@eduardoantoniocarvalho3850 3 года назад

How to make starter

@poster99999999 3 года назад

It would be awesome if there was a link to a printable recipe.

@Potatis1337 3 года назад

Check out "bread calculator" by Foodgeek!

@OO_sunflower_OO 3 года назад

Omg do you even know how many 999999999s I’ve been seeing these past 2 days 😱😱😱insane

@TrueFoodTV Год назад

👉 *It's in my beginners course, now live: **courses.truefood.tv/courses/make-great-sourdough*

@Blue_Angel.555 3 года назад

I'm taking notes!

@nazirnaame8432 3 года назад

Excellent, thank you

@MeliponiculturaenCostaRica 3 года назад

I would love to have different types of wheat available here.... well, I guess I will just have to use the 30 types of native corn I may grow, and invent something of a weird sourdough corn bread!

@TrueFoodTV 3 года назад

Oh man, sign me up for sourdough corn bread!!

@sanjaygupta-yq4mh 3 года назад

Your voice so lovely❤❤

@leonardcrespin6476 5 месяцев назад

absolutely in my opinion the best content out on baking sourdough.

@maxmintz511 Год назад

Excellent presentation!

@eyesurgeon728 3 года назад

Did I miss something? I have been baking sourdough for years, but I’d love to try this method. You said bake in conventional oven at 285F for 20 min with steam, then ??? Remove water (steam) and cook for HOW LONG ( I assume another 20 min???) at what temp??? Same 285F or lower? If it’s in the video, and I missed it, sorry...

@TrueFoodTV 3 года назад

No, it's: 485 F for 20-25 min, then remove steam tray and lower to 430 F for another 15-20 min until it's as brown as you like. I will go into these steps in detail in my sourdough beginner's video.

@eyesurgeon728 3 года назад

@@TrueFoodTV Beautiful, thanks. True class among RU-vidrs- beautiful, informative, funny video, that one viewer (me) wants more info on, and you reply and answer my question. Keep it up!

@Puckerization 3 года назад

@@TrueFoodTV At 15:50 you said you dial the temperature down from 250 C to 150 C as soon as you place the bread in the oven. I'm a bit confused at how drastic this is. Is it because your Rofco oven retains the heat so well that it's the best way to get a fast reduction in heat? I would really like to know what the temperatures is when you remove the steam. Do you put it back up to 220 C for the remaining dry bake?

@jhong130 2 года назад

@@Puckerization I also confused. "485 F for 20-25 min, then remove steam tray and lower to 430 F for another 15-20 min" seems to be the answer. Final part of baking is not clear to me.

@TrueFoodTV Год назад

*See my NEW beginners course: **courses.truefood.tv/courses/make-great-sourdough* 😉

@ezetlin 3 года назад

I would love a text recipe so I can read as I bake. I'm recovering from a concussion and watching screens is difficult. Thank you!

@TrueFoodTV Год назад

👉 Yes, this is included in my beginners course, now live: courses.truefood.tv/courses/make-great-sourdough

@jolapola696 3 года назад

What a wonderful bread! Absolutely AMAZING!

@TrueFoodTV 3 года назад

So glad you enjoyed it!

@k9533912 2 года назад

Thank you so much your great and useful tip making bread.

@eastcoastartist 3 года назад

My mom never makes bread on a rainy day because is doesn’t rise as well.

@Blue_Angel.555 3 года назад

I'm new to sourdough starter and last night I thought adding a bit of honey would be a good thing and I think I killed it. No bubbles this morning :-(. discarded it...started a new one again.

@88NiceGuyLondon88 3 года назад

be kind watch this video helps you make starter from the first step How To Make Sourdough Bread Masterclass by Patrick Ryan

@Blue_Angel.555 3 года назад

@@88NiceGuyLondon88 I will! Thank you!

@TrueFoodTV 3 года назад

Did you see my video on making a sourdough starter with grapes?

@natalinegloriana3430 3 года назад

@@TrueFoodTV wait what?? Gotta go search for it 🍇

@jeanunderhill3868 9 месяцев назад

Great video. Thank you.

@perudia2002 2 года назад

Thank you for this, I’ve been watching your videos and after years of making sourdough , using your technique and tips help me certainly have a much better result! Thank you thank you!🙏

@TrueFoodTV Год назад

Wonderful! You're so welcome!

@JOEYdaMUSH 3 года назад

I will pay you $20 for a loaf! I need to try it 🤤

@TrueFoodTV 3 года назад

Aw, if you were my neighbor, you'd get it for free. I'm always giving bread away! ;)

@JOEYdaMUSH 3 года назад

@@TrueFoodTV I also live in South Jersey...do you ship 😬😆

@TrueFoodTV Год назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GQ8UQRdIiT0.html

@JOEYdaMUSH Год назад

@@TrueFoodTV I live in Brigantine…we’re practically neighbors!

@aienatu 3 года назад

sorry, I'm just a guy with an oven and a spatula. this lady coming out with the special bread oven and the bamboo grain mill, leaving me like wtf am I watching?

@robertbrewer2190 3 года назад

Yes, she has the high-end stuff. Those ovens are backordered forever, so we simple people are safe! The kneading technique and the late addition of salt and water are useable by anyone with a bowl and oven. The results are wonderful and can be pretty much achieved with a pizza stone and some ice cubes in a metal pan in the bottom of the conventional oven. A dutch oven works really well also for the first half of the bake.

@HebaHosni 3 года назад

That's a great instructional video, it helped me a lot

@bobalu58 2 года назад

About to bake my first successful whole grain loaves. I made some dense whole wheat loaves that needed higher hydration. Good, but little oven spring. Thought about it and this time I went with 250 grams each of whole wheat, white whole wheat, spelt and einkorn. They proofed up beautifully. Love the slap and fold. Thanks for the great video!