What a wonderful video! Your channel is outstanding! It's clear to me that you truly "get it". It shows in your method and handling, it shows in your commentary, and it shows in your final results. Your bread looks absolutely amazing! I love that you point out the necessity of a critical eye, and I can tell that no one is more critical of your bread than you are -- that is why you excel! Well done, my friend. Thank you so much for your kind words -- it means more to me than you know. I look forward to more videos from you!. Cheers!
Trevor J. Wilson Thank you Trevor, I was overwhelmed when I saw that you commented. I don't have the right words for an answer that expresses how significant your book and your philosophical way of looking at the process of "building" a loaf of bread were to me. And especially the respect for bread. You have given a passion to a large number of people and what does passion mean other than life? This seems to me an important lesson too. (secretly I want to see you actively again on your instagram account)
Congratulations on such a nice comment from a mutual hero Gicu. I also have Trevor's book if anyone is reading this I encourage you to buy it from him - it's a great read and you'll learn from it.
Absolutely your best bread ever! Thanks for sharing it with us. It was a pleasure to see your passion in action. I don't know where you live but it's very nice there. It's a honor to see that you used Italian flour. Many greetings from Italy ;-)
Watching you handle dough i so relaxing and inspiring. My personal favorite part of making a loaf is the moment I cradle the final shaped batard in my hands and lay it to rest in the banister. It feels so delicate and vulnerable, like it's my little baby. LOL. What's your favorite part? Edit: And BTW - I love those nature clips you put in. great skills there too!
Hi Lewis! No I guess folds are not so important. Handling was better because of dough with plenty of air. I would say that this hydration is perfect for this combination of flours. Also small (but very important) adjustments regarding fermentation. But I can't say in what sense, somehow the intuition regarding the appreciation of fermentation is getting better and better as you gain experience.
This is truly a work of art. I love how in this video you also go into more detail with all the comments. I just baked sourdough this morning that unfortunately failed due to baking in a different environment than usual, so I wasn't able to adjust the bulk fermentation timing I bet.. Now after watching this, I want to get right into baking the next set of loaves. With your expertise, are you able to just feel when the bulk fermenting is done or do you follow some kind of "if temperature is 'x' degrees, then bulk should be 'y' hours" thing? I've watched many people bake sourdough on RU-vid, but I must say, you have the best results every time. Also, the music in this video was great and it fitted perfectly and somehow you managed to make baking a Sourdough bread into emotional phenomena. Who would have thought that watching someone bake a bread could simultaneously make you so close to crying and laughing of joy? Simply amazing!
When I make bread I rely mostly on what I feel: I see, I feel the texture and almost not at all on time or temperature. Somehow the brain learns from baking to baking what the eyes and hands transmit. Practice, critical thinking, self-forgiveness and the power to take it every time from the beginning with small changesin process are extremely important.
I am so sorry, that a viewer would "thumb down" your hard work over the speed of the clip. How petty can one be. Viewers can decrease the speed of any video by clicking on the three dots on the upper right hand corner, and lower the speed from there. This is a great tutorial. I, and many others think so. God bless you in all your future endeavors! Great job! Sad, that in this day & age, fools stay ignorant on how computers, cell phones, etc., work.
I like to think they just enjoy the almost meditative aspect of her videos. WIth the music and the pace these videos are more thna just tutorials. I don't take that comment negatively. I am also enjoying the pace.
Wow.this is beyond making a loaf of bread. The additional comments to the footage are very helpful, the music is mesmerizing. Results are extraordinary. Thank you!
Thank you for these fantastic videos! I’m trying this one out today, but noticed that after Fold 1, the rest time is 30 min in the video, but 60 in the instructions. You said 5 1/2 total, so it appears that 60 is the one. Best sourdough videos to learn from!
Viewers, What you are watching is a ballet, skilled physical movement set to music with scenes leading to final resolution of the story- the ultimate loaf. This effort is a unique modern day.masterpiece. Thank you joyride coffee.
You're bread is amazing. Thanks for posting! I'm trying your recipe and technique now alongside my usual recipe. Can't wait to see the result! I did note maybe a discrepancy? @13:30 the note says "Rest for 30mins.". Is that a typo? should it be rest for 1 hour as in the description?
I’ve been making amazing open crumb bread for about a year now. I tried this recipe to take it to the next level. It was awful. I don’t know what I did wrong, but I followed your recipe to the letter. The bread was dense and I got very little oven spring. I think 18 hours was too long in the refrigerator. The loaves were flat when I took them out of the bannetons. Very disappointing.
I can't stay away from your channel, and I can't stay away from Trevor's book. I am concerned that I haven't heard anything from Master Trevor. I hate to say but I think I heard he had passed away. I so hope I'm absolutely wrong, and I don't know who and where to ask. I hope you're still checking messages after the much deserved comment from Trevor. Please let me know here or by private message if you know anything about it. My heart has been heavy for a while and I would love to know. Congratulations!!! Love your videos. Monica 🌹❤
Monica, few days ago I saw on his Instagram a post from him. I think everything is ok. It's healthy sometimes to take a break, reevaluate yourself and then continue on the path you see as clearly as possible.
Wauv, once again an extremely instructional video from you. I have tried and tried again to make breads with such crumb structure. The part where you discussed lamination, in particular that you folded the dough a bit too much, was inspiring. May I suggest a video where you show what can go wrong, and how you adapt?
I've learned a lot watching your videos. Thank you. I plan to try this recipe for my next loaf, but am a bit confused by the early part of this video, however. For the starter, yI saw 5.5g Starter, 100 g Flour and 100g Water. I usually see 20-25 grams of starter for a 1:4:4 or 1:5:5 ratio. If I saw yours correctly it is 1:16:16 ratio. I would appreciate a clarification. Thank yo.
Thanks for the great video! I have it in progress right now - first time moving from the Kitchen Aid to 100% by hand. Exciting!! (Oops, you left out two ingredients in your list: one perfect latte, and one killer mountain bike ride.) Update: Great recipe! Pics on instagram @breadgirl512
I use 12% protein white flour and I've never managed to get the elasticity you or fullproofbaking get after the autolyse. When it was just fullproofbaking that had better dough than me I thought it was due to European flour being weaker than American, but you use European flour. I use a high quality supplier. Maybe 12% is not enough, maybe brown flour is needed, maybe my 75% hydration is too low. Any ideas?
It is extremely important to find the right hydration for the flour you have, regardless of the percentage of protein. Beyond that, practice is extremely important. Small changes in the process give large changes in results (especially changes in fermentation).
@@BreadbyJoyRideCoffee I agree. By the time the autolyse has finished not many things can be changed. It's at the end of the autolyse that my dough is weaker and of lower quality. Before any fermentation.
@@maxbooth179 there are many variants, lower the hydration, shorter (or cold autolyse). here I have a decent loaf with (probably) worst flour from our market: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4KHtRhkn8JI.html
Wow! Absolutely therapeutic watching you make bread. Question. Do you bake the loaf as soon as you take it out of the fridge or do you let it come to room temperature first? Thanks!
Thank you! straight from the fridge. or maybe if you don’t have a very hot baking steel/stone you can let at RT for 10mins (so as not to cool the stone too much)
High protein flour can be hard to find in some US markets. You can get King Arthur Organic Bread flour 12.5% or Hayden Mills at around 14% from the mills direct. Bobs Red Mill at, I think, around 11%.
Hi! Congratulations for your channel, recipes are very interesting. I just signed up 🔔. If you want to return the courtesy, I'm waiting for you on "A modo MIO. Ricette semplici e veloci". 😉
I love watching your videos, listening to the great music and experiencing the beautiful outdoor scenery. The fact that there’s no talking, you let your work speak for itself. Thank you for sharing your amazing arts.
Fantastic video and mastery Joyride! It's amazing what incredible results you manage to achieve with all your experience now. Your loaves always make me dream that one day, I'll be able to achieve almost the same quality. Congratulations mate! Cheers and take care!
I wanted to try to make this, but I think there is an error in your initial starter feeding. On the screen it says 5.5 grams of starter with 100 grams of water and 50 grams of flour. Is that supposed to be 5.5 or 55 of starter? I tried 5.5 grams and it was just too little to rise overnight.
I am watching all videos & ask questions on discord. I have had quite a few under fermented bread! Been trying for an open crumb & crispy crust since Feb. March in a changing climate from cold to average temp 17 -18C. My last loaf was BF for 10 hours- & still under fermented! Practice practice hopefully I will get it! Just found out about Trevor Wilson’s ebook & can’t wait to get it!! Love the videos thx
i have tried your various recipes and making this one at the moment - i follow your instructions 'exactly', everything is measured on a scale, n the dough after '2' 30 mins rests is so liquid ... i have to add more flour, so i probably screwed up the recipe- i was hoping for a great sour dough bread for my thanksgiving guests- i doubt its going to happen... i'm using 13% flour, filtered water, pink sea salt - VERY DISAPPOINTING
The absolute honesty behind every step, everything is explained to perfection in order to understand better your dough. bread is not just baking, its a chemical, very complex process. and you help all of us to get it right, without any secrets or conceitedness.
So now I know how you're so good at handling dough. You fucked it up A LOT. I guess I'll go fuck up a couple of loaves now... :) P.S. Your breads are beautiful. You know fermentation. I can't stop watching.
Baked this first time - Today. The result is: upper half of loaf - with huge open crumb - almost emptiness, the lower part was fine with nice open/lacy crumb. Please comment, why is this happened? What went wrong, and how to avoid it in future. In general, bread has fantastic taste, moisture, and more. I'm going to bake this again on 19th february, so, please advise. I'm reading TrevorJ.Wilson's book, The Open Crumb Mastery, thank you very much for opportunity to find this book. it is very good! May be I will find the answer there. I like all your recipes, your handling the dough, i watched many of them several times and will continue. Thank you, God bless you! Also, the forest looks like Vienna forest, it is so, soothing and inviting...
A question when you final proof at 4 Celsius how much does your loaf rise rise? Does the colder temperature from fridge directly to oven give a better spring? I get good spring but am struggling to get the consistent lacing. I am baking a loaf every other day am dedicated to this sourdough process. Switched flours and started adding vital gluten. Better results can feel the strength . Your dough behaves amazingly.
The idea of cold retard is getting more taste without overfermenting. It also helps scoring the bread easier when the dough is cold. For me it's just better fits my schedule to cold proof in the fridge
I followed your recipe and did my bulk proof at 79F for 5.5 hours. I notice that your dough is much bigger than mine going into the banneton, and I am not sure why. My banneton is also smaller than yours by 2 inches in length. I calculated the dough temp from the start, so it was 79F throughout. My starter is very active, and triples in 4 hours. What kind of flour do you use? I used King Arthur bread flour, and King Arthur whole wheat flour. Any suggestions or comments are welcome! Thank you!
Hi from México! 😃👍🏼❗️🇲🇽 Do I need to use the starter while it is at its peak? Or can I still use it when it's deflated a bit? (3-4 hours after its maximum peak).
I used this recipe today, and it came out INCREDIBLE! Best sourdough I've ever made. Wet hands and wet surface is the key to handling this dough, but it's worth the effort! Thank you Joy Ride Coffee! This is my new go-to recipe. Some pics: instagram.com/p/CEnIk5TBQWs/
@@vanessaaguilera1467 I believe I followed as the video said, 30 mins after first lamination. This was 8 months ago and my memory is fading but I think thats right.
I watch this for the second time. It's a beautiful meditative journey! Next time, I'm going to do my yoga and then watch this. What is the music from, may I ask?
Bread porn. I love it. As the maker states, kneading is a sensual experience and a key attraction to making bread (apart from the eating). Of course I'm still working on improving what I do, but watching these vids has made me reflect a great deal on how I do it. I would be remiss in neglecting to mention the cycling interludes: biking through a marvellously open forest, one realizes, is in the same space as the breadmaking. And of course the waltzes. They sync with the visuals and bekon one to get up with a partner and do a slow, intimate mazuka...
HI, only have one question, can the loaf be baked without it being in the refride for the 18 hours, can it be baked in say 6 hours?? Im mainly just want open crumb and hole filled loaf, the strong flavor not so much....
Was hoping to hear the sound of you kneading the dough in order to indicate the status of dough and compare with my own. But there is nothing but overwhelming background music on a loop. Very Disappointing.
You're channel feels nice and calm and sticks to the basic things. I like that. Thank you for sharing your bread making. I am jealous of where you live. I wish I wasn't, but I am.
How anyone could give a thumbs down for a video with this much work, editing and love is beyond me. Our morning coffee is always more enjoyable when you have a new upload. Even if we know that our loaves will never reach that level of perfection, we did learn a lot, and that after more than 45 years of homemade bread... Cheers!
In the video you wait 30 min. from 1st to 2nd fold, but in your method above, you put 60 min rest, although the difference may not be important which interval you recommend 30 or 60 min
i wonder why my dough does not hold itself together. i've tried twice and is like a pancake batter. i wonder if it is the W rating of my flour or perhaps the protein content. it is not extensible nor soft on the outside. I tried kneading for longer, i tried stretch and fold, i tried mechanical kneading, i also tried adding vital wheat gluten. The only thing that worked was adding more flour lowering the hydration, but i want a high hydration bread :(.
I followed along after watching through the video. I missed the bulk proof temp of ~78 degrees F so I ended up trying to make it up at the end by warming things up and then doing a few more cable folds spaced out 30 minutes apart. We'll see what I end up with. However, I'm excited to try it again with one session under my belt, using the correct bulk ferment temperature. Thank you for the inspiring video, I've learned so much!
With a steel plate in the oven and better temperature control during bulk fermentation/manipulation, my second and third batches came out divine! Warning! If you make this sourdough you will be sharing so much that you will be baking every week! Thank you again for showing, so clearly, how to create this beautiful bread!
Wow. I was so glad to discover a new video! So much do I learn by your thorough information and demonstration. My self criticism is also high, and currently I'm focusing on two things: determine when bulk is over and the final shape. Could you please explain how do you know when bulk is completed? by volume? aliquot jar? feel in the hand? Thank you in advance. Looking forward to watching your videos.
No, I don't use aliquot. around 40-50% rise in bulk but is hard to apreciate. You need to experiment more and then you can rely on how your hands feel.
One of the most relaxing videos I've seen in a while, masterful. Beginning to really appreciate that the long bulk at warm temperature is super difficult to pull off, thank you for making that clear. What would you say is the percentage rise of the dough at the end of the bulk? Also hope you don't go cycling whilst the bread is in the oven!
Thank for sharing everything so generously. The only thing I don't like is the baking paper which should only reach 220 ° C. A big hello to Sibiu from Rome: I remember it as a beautiful and ancient city that I visited in 2007, when it was the European Capital of Culture. . . Unfortunately at that time it was full of construction sites. Now I've seen her beautiful again in your films.
