I thoroughly enjoyed this video!! You made my week! I am going to put a reminder on my phone to watch this during the 4th of July holiday. It will be a new family tradition!
This was the most entertaining video I have watched in a long time. What a team you two make. If you guys had a cooking show together, what a hit it would be. Plus, your video making skills have greatly improved. Bread and entertainment, who would have thought you could combine the two. I salute you both!!
May I just say, this was the most educational, yet entertaining sourdough video I think I have ever seen. Thank you both!!! And thank you for all the knowledge shared
I giggled through the whole video. My obsession with sourdough bread baking and now watching you and your brother was so perfect. I've missed seeing your videos, I'm glad you're back. I now mill my own wheat for baking sourdough, and it's amazing. There is so much to learn.
I love the overnight method! Just reduce the levain amount so you can mix it after dinner/kitchen cleanup, and do only 1-2 stretch and folds. You can make 2-3 loaves on Friday or Saturday evening and freeze the one or 2 after the 20 initial bake rather than continue baking it after the lid removal. Cool before freezing. To use it, thaw overnight and finish baking in the morning for fresh baked anytime!!
Hey there great video, why does my bread always spread out more the yours when i tip it out of the basket. I follow everything to the letter. Maybe its just more humid here in Munich
I am trying to make my bread following these instructions. I’ve had 3 failures so far. Everything goes well till I take the dough out to shape it. It looks like a pancake. I kept track of the temperature. I was following a 12 hour 72 degree procedure and checked my temp periodically. It did get up to 73.8 at one point. Am overproofing it?? Sigh I’m getting frustrated. My started is being fed 1:3:3 and rises between 4.5 to 5 hours to a more than double rise. Any help would be appreciated!
The timing is approximate. You need to go by the percentage rise, not the time. Everyone’s starter is different. This video explains the process in much more detail. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-PL6wSOrd4L8.htmlsi=rnYA7xUW_W7fjEj7
I finally got a strong starter to use and want to make small bread rolls that I can just throw in the oven on the weekends to warm up a little and tell myself that they are fresh. Last time they turned out a bit dense because I didn’t know how to shape them, but I’m guessing this folding technique could work quite well. The problem now is just how I should store them in the fridge to cold ferment without them losing their shape. Any ideas?
You can store them for a few days in mini loaf pans. I prefer baking and freezing them. Then just heating them up in the toaster oven. Spritz them with water and bake in oven for about 15 min. You can also par bake them (not fully brown), freeze then bake. They’ll keep fermenting in the fridge so they don’t keep more than about 3-4 days.
Heh, it'll be interesting to see how my lazy-butt sourdough method measures up to yours, the refrigerator is my best friend. Keep starter in the fridge, feed the night before starting a loaf, start the loaf and do stretch and folds every half hour while I'm doing something else at home, then shove it in the fridge.... then pull it out, make loaves (I don't bother with preshaping, just use the batarde roll technique you use, if it's a bit flat after 5 min I do it again), put it back... bake whenever... I don't fermentalyse or autolyse, found it made very little difference whether I did or just put everything all in together at once. And technically, it doesn't seem to matter that much whether I do two or five stretch folds, it builds strength in the fridge just fine. Also, for my setup (pizza stone and a roasting pan) once the oven's to heat (about fifteen minutes), I'm good to go, none of this bs of preheating my oven for 45 minutes. I do two 500g loaves per batch, then bake the second one covered for my entire cooking time then once it's cooled it goes in a bag in the fridge and when we're ready for it, 15 min in the oven crisps it back up and it's good to go, I've had one in the fridge over a week and after the 15 min crisp up, you can't tell it from a fresh baked loaf except sometimes the ear falls down a little. Our loaf on the go lives on the cutting board and is good for at least 4 days standing up on the cut end. Also, your video was so hilarious that I've forwarded the link to two friends, one of whom doesn't even bake.
Thank you for the details. You’ve really cut out lots of unnecessary steps. It sounds a bit like the “2-stage Bulk Fermentation” method,I covered in a previous video. But even simpler. Good job. I also like the “refresh” method for the refrigerated baked loaf. Good job.
@@thesourdoughjourney The refresh methold is great, learned that one from The Bread Code! I'm now at the point where unless I manage to leave my bulk ferment out on the counter instead of refrigerating it overnight, I'm getting very consistent tall loaves, and the dough tells me within about five minutes if it needs to be preshaped or just shaped, and if I have way overfermented something, it's still great pizza dough or English Muffins. But I definitely have your 72 hour refrigeration video to thank for developing my current lazy-butt methods. For me, the refrigerator really is my best friend. I'll even feed up my starters, let them get started, then refrigerate them, then as long as it's within a couple of days, the starter is ready to go right out of the fridge, I just use warmer water to wake it up.
@@bunhelsingslegacy3549Sounds like a great option to have fresh sourdough bread on working days. I'll try that next weekend. Does it makes a difference to keep the bread in the ziplock inside fridge compares to keep it outside? And how long do you bake that bread covered up? Is it already brown or still fairly white?
@@KS-ou6du The loaf that bakes covered is usually kinda blonde and the uncovered one is medium to dark brown depending on how my oven feels that day. I find that covered loaf can be stored over a week in the fridge but once it's had fifteen min at 450 to crisp up again, is just like the first loaf that baked with the second half of the bake uncovered in both appearance and texture, though it might maybe dry out a day earlier than the original loaf, which is usually good for up to five days depending on ambient conditions (it'll get fuzzy if we don't finish it faster when it's hot and humid), we just stand it up on the cutting board on its cut side, the crust seals the air out for the most part. Leaving the loaf in a bag makes it not be a crusty loaf anymore, though at that point it does make better sandwich bread, my crusts tend to be pretty robust and being bagged in plastic redistributes the moisture throughout the loaf and softens the crust, and I suspect that if I didn't crisp it up before ptting it out on the cutting board, the whole thing might dry out. though I haven't proven this, the crust might just dry out first and keep the rest of the loaf moist. Keeping it in a bag and not in the frigde, it will definitely mold over more quickly than the loaf we leave on the cutting board.
question.. how can I adjust for not having a proofing box/ bulk fermentation box to make sure the dough stays at the intended temp? I have a digital thermometer to use but my house temp I'm sure changes throughout the day .
Try to approximate what your room temp will be and use this table to estimate the timing at that temperature. It generally works between 64 and 74F dough temperature. At 64-68F go for a 100% rise. At 69-74F start with a 75% rise and see how it goes. Even if your room temp changes, the dough temp does not change very quickly. But it will equalize to your room temp over 4-5 hours. thesourdoughjourney.com/wp-content/uploads/2023/01/Bulk-Fermentation-Timetables-V1.0.pdf
Bravo Gentlemen! I've followed the sourdough journey for a while now, and made good use of the institute's academic products to further my own journey, but I never expected such a grand production! Once again Bravo!
Just found your channel from a friend who has made a small business making and selling her sourdough. You are so fun to watch, and I'm learning so much! Thank you for sharing your knowledge and experience.
I don’t understand, I’ve followed your method, used the measurements for ingredients in your printout, use 20% starter for 70 degree BF in 11.5 hours but when it comes time for slap and folds, my dough is not like in this video. It’s like way more hydrated and does not stiffen up, it’s a sticky mess. Sticking to my counter so badly and my hands. I’m using King Arthur bread flour and Wheat Montana whole wheat flour. I following everything to a tee and after the three slap and folds sessions, it doesn’t build structure and turn into a nice ball. What is wrong with my dough?
@@thesourdoughjourney ooooh! I was wondering if it was flour I was using. Thank you! I had found myself just adding flour during slap and folds because it was so wet. I will try less water and experiment was works best then.
I just made my first loaf and I had the same issue. Didn't realize it was a hydration issue until I was already in the cold retard phase. Baked it anyway, and while it didn't rise the best, it was still delicious and I ate half the 300g flour loaf in one sitting 😅. I was going to guess how much water to put in next time, but I'm happy to have that 70% guideline!
I cannot tell you how much I enjoyed this. Also loved all the movie references and proud to say, I got them all. Bread looked incredible, humour on point, clever editing, great family inclusion and best of all, I learnt a lot. Thank you.
Hi Tom, I’ve followed so far your recipe to a t but without 100%success. Could you please advise me on what type of flour would be the equivalent of the King Arthur bread flour in Australia?
Use a high quality bread flour (not whole meal) with 12.5 protein. And reduce the water to 70% of flour weight. The flour I use here is a very “thirsty” flour. Also make sure your starter is before or at peak. A past peak starter will make the dough quite sticky.
Soo I have the incubator IVYX / My dough is well slapped ( Richard Bertinet) it is at 24 °C ) Do I put it in the Incubator ( target .../ hours / and let it COOL DOWN at 21 °C ...during this Process OR can I speed it up ( vessal marks / degrees °C / Time ) Will My Dough COOL DOWN if time is not on my schedule.To be clear ..Is the Dough temp in any matter COOLED dawn to achive possitive Results.Regards Nicolas.
Followed instructions perfectly and got the expected rise within an hour of the predicted time. The only issue was the dough at pre-shaping and final shaping before cold retard was very sticky and difficult to fold as was sticking to my butcher block counter. Had to use flour to be able to fold without sticking and tearing on counter. Any suggestions as to why this happened as per your videos I don't see and sticking at shaping. Do you wet or oil your silicone counter before dropping dough on to shape?
my dough rose 50% in 3.5 hours at 78 degrees. So I took it out of the proofer, but it's very wet and loose. What did I do wrong, It's been very wet the entire process. It smells good and had bubbles, but no dome and nice windowpane.
Hey Tom! I created & used starter by following your video (2.5 wks old). Starter was being fed 1:2:2 and peaked in 10 hours. I followed as you and Bob did in the video and my starter did not dissolve, however when I did all the slap and folds, it appeared to have the consistency/feel/look as you mention in the video. Any clue why my starter didn't dissolve? Is it normal?
Thank you so much for answering my question re if Chad R did experiments or just fell into what works and stayed with it. I'm just an inquisitive one. Another question I have is about All Purpose Flour. Wondering if you've tested whether APF doesn't have the same oven spring as baking sourdough bread with bread flour? If you've addressed it in one of your videos, you can refer me to which one so not to have to repeat yourself. Thanks!
The only AP flour I would use for sourdough is the Costco organic AP, which is actually a high quality bread flour from Central Milling (private labeled for Costco). In all other cases I recommend a higher protein bread flour.
How many cans of tomatoes you put in? 2 cans? You don't need 1 whole onion. Stick to sourdough. Thanks for the video though, I rarely comment or much less subscribe, but I had to here. So much great work went into this!
Hi Tom, Which one is better for best oven spring? Option 1: 20% starter with less bulk fermentation time Option 2: 10% starter with longer fermentation time
I was reading an article on your website regarding sourdough starter basics. In it you said Not to cover the starter jar with a coffee filter or cheesecloth. Will you explain the reason why...I really want to do things the right way. Thank you so much.
Yes. With any recipe you can do a countertop final proof after shaping. A second rise, usually for a few hours. As you start to see the dough rise, do the “poke test” (you can find it on Google. To hard to explain here). You can also do as little as 8 hours in the fridge. I do 8, 12, 16 or 24 hours in the fridge to fit my schedule. It is really forgiving once it goes into the fridge. So it’s more for convenience, and that’s where the sour flavor gets amplified.
I've been watching your videos for awhile now. Great information. You and your brother are so entertaining. I was unsuccessful with this recipe. My dough wont hold any shape. I wonder if i used too much water on my hands when slapping. Is there anything i can do to fix my pile of dough. It in in the refrigerator for 24 hours now. Thank you for all your information.
I just experienced the same problem. It felt like it was starting to come together during the S&F but then turned to soup in my hands 😢We don’t have “bread flour” here in Norway but our standard wheat flour is 12%, beyond that it’s just the tip00 flour marketed for pizza dough, and it’s expensive.
Try using less water. The flour I use is a “thirsty” flour. Also make sure your starter is at peak. Past peak starter can break down the dough in the slap and folds.
The his is probably a dumb question but how do you know your dough temperature if you’ve never made your recipe before? I’d like to try your method but I’m unsure how much starter to add because I have never attempted your recipe before. Do I check the temperature of my starter at room temp? Would that be similar to the dough temp? Thank you
I wanted to bake sourdough in time for the Super Bowl. I woke up this morning and realized- I forgot to take my starter out of the fridge! It wasn’t ready for me to mix my dough… I’m afraid I won’t have my bread ready in time for super bowl
Wow! This is the funniest Bread-making video I ever come across! Very educational at the same time very entertaining. I can watch this over n over again! I hope to bake this recipe one day!
Never straight from fridge. If I keep it in the fridge I usually take it out a day or 2 early and do a few discard and feeds at room temp. If I’m mixing dough in the morning, I’ll feed it 1:10:10 the night before to make the amount I need by morning. If I’m mixing dough in the afternoon I’ll do a lower feeding ratio (1:3:3 or 1:5:5) in the morning so it is peaking in the afternoon.
At that temperature, I recommend this method. NEW!: Sourdough BREAKTHROUGH: Two-Stage Bulk Fermentation - For Busy People ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-DDOfIAgyCy8.html
That method does not really work at 30C. This video has some tips. When is Bulk Fermentation Done? Episode 7 - "Some Like it Hot: The Temperature Effect" ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SUa9aY7r9w4.html
No. This is a very simplified method that skips many steps. You don’t get the exact same results as the more detailed methods, but this is a very simple, easy way to make a loaf.
Loved the video and all the wonderful detailed info you provided. I tried the recipe this week and followed in detail. My dough turned out very sticky and kind of runny. Should I add more flour than called for at the beginning? I tried extra slap and folds, but it didn’t help. I finally added some flour before trying to shape, I imagine that isn’t ideal. I have been experiencing the runny sticky dough with every recipe that I have tried. I’m in NE Ohio, so it’s fairly humid. Would that be the cause? Thanks for any help you are able to give.
@@thesourdoughjourney thank you for the quick reply! I thought it might be necessary to use less water. I’ll try that next time. My starter was exactly double when I began mixing. I don’t think it was past peak. I did wonder if I used too much. I didn’t actually calculate what the percentage was. I just used 100 grams. How do you calculate the starter percentage for the bulk fermentation tables. Like 5% of what? Total recipe grams or flour grams or?
Higher feeding reruns are generally better for keeping the acidity level of your starter low. You basically don’t want your starter to rise and fall completely flat before the next feeding, so you want to choose a feeding ratio that works with your kitchen temperature and timing so you can refeed it before it falls flat. I generally use 1:2:2 or higher.
Thank you for that wonderful video. 2 questions - how much do u feed ur starter and for how many hours before using it (assuming temperature 70 in the house) - how do u take care of ur starter. How often do u feed it and how much? Thank u in advance
I generally do a 1:10:10 feeding of my starter the night before to create the amount I need for baking the next morning. The high feeding ratio slows down the rise so it generally peaks the next morning. If I’m baking midday, I may do a 1:5:5 feeding. When creating a leaven for baking I always try to do a higher feeding ratio to knock down the acidity. For daily maintenance, I generally do a 1:2:2 feeding.
Highly entertaining!! 🤣 You guys rock! .....oh, and thank you for all your experimentation on our behalf. I actually might try more than a sandwich loaf now! 😁
Fantastic video! Have you ever tried Bulk Fermentation in the refrigerator? i do that with yeast dough with good results. I allow the dough to rise, after S&F's, @ 30%. then into the fridge over night. I have shaped the dough and back in the fridge for a day. Bake and it comes out fine. Your videos are always great!
Thanks. Yes, you’ll see that method in this video. NEW!: Sourdough BREAKTHROUGH: Two-Stage Bulk Fermentation - For Busy People ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-DDOfIAgyCy8.html
It works best with high protein flours (or lower hydration). I'm working on a supplemental version of this video showing alternate mixing methods. I have a method that only needs about 3 minutes of hand mixing (no slap and folds, and no stretch and folds), and produces excellent results.
@@thesourdoughjourney because you responded to my post, I’ll give it another shot. This method had me crying like the cowardly lion after Dorothy slapped him. (Am I bleedin?) Maybe I’ll just click my banneton heels to get out of this kitchen and go down to the corner store and buy a loaf of bread. Thanks for your encouragement
We have a family watch party and you both are the stars. Thank you guys for always helping. Can you help with the formula with starter and temperature, I don’t have an incubator and I feel this part of bulk fermentation is the one that i am not getting correct. Thank you 🙏🏾
Thank you. 🙏 You can ferment at any temperature. The SECRET of Bulk Fermentation: Measuring Dough Temperature and % Rise - The Two-Factor Method ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-p69UMuYJhJs.html
My silicone mat lifts with every slap and fold, so annoying! I've tried wetting the countertop under the mat slightly, but to no avail. Any suggestions?
The Sourdough Brothers from The International Institute For The Advancement Of Sourdough Science&Research struck gold once again! The entertainment and production value of this very educational video is just amazing! I stopped baking a while ago even though that i work remotely at my house most of the time. Because stopping whatever i'm doing and going to the kitchen every hour for coil&folds has started to become very distracting for my work. This method which i tried and failed in my own very unscientific ways and very inconsistent results might be my signal to get back in to the game and stop going down to the corner store to buy a loaf of bread. Thank you Tom of Cleveland, OH and Rob of Burbank, CA!
Thank you! You should give it a try. It takes a few tries to get it exactly dialed in for your starter strength. But once you figure it out, it is so easily repeatable. And quite flexible, with the long stints in the refrigerator. You can miss the timing by hours and it still works.
Hilarious! Thanks for the laughs. So many questions I have a KitchenAid with a dough hook; I have a bread machine; have you experimented with using either of those to replace the mixing & slap and fold section?
Hello Terrific Tom!! I need some clarification please. After my oven is preheated can I take the dough out of the refrigerator and immediately put it in the oven, or do I let it come to room temperature (what "room temp" is preferred?) or do I let it sit out just the amount of time it takes my oven to preheat - which is usually 30 minutes? Thank you so much :)
Love this recipe, time wise is great for my schedule! Successfully have made multiple loaves using this! Is there a way to add an inclusion to this? And if so, at which stage? Thank you!!
Cool video. Still yet to make my first loaf but I'm getting closer thanks to this video. Nice to see my local Harbour Bridge in the fireworks display 😂
watch the second half of this video. Lots of ideas. NEW! Review of Sourdough PROOFERS and Temperature Control Devices: The Sourdough Gadget Guru ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pyBNntY3xzc.html
A small amount will darken the crust and give it a little more carmlized flavor. It also slightly speeds fermentation. It’s already included in many brands of bread flour.
Hello fellow Clevelander, I started following your recipe when my previous attempts at a starter failed. I finally achieved a perfect starter and delicious bread. Your instructions and video are perfect! Thanks again!
Amazing content Tom! Question, my dough is nowhere near as smooth as yours after the last slap and fold series (I'm using 1000g flour weight, not 500 as shown). What should I do?
Try using less water. My flour is quite thirsty. Also make sure you use your starter at peak. If the slap and folds are tearing the dough, give it more time between slap and folds, or do fewer slap and folds if it is tearing the dough.
@@thesourdoughjourney starter was definitely at peak, I think I went past the smooth point in the S&F. just accidentally obliterated my gluten in the stand mixer, tried a few more sets of slap and folds, and put it in my bulk container. It does not pass windowpane. Side note, I would love if you made a stand mixer bread video!!
Tom, thank you for the informative video. I tried to make the bread and followed it to the tee, but when it comes to the shaping stage, the dough is wet and not staying in the shape. Can't even fold it because they just glued to the bench knife. I followed the 74F/8.5 hours. Starter is at peak, and floated when mixed with water. Do you have any ideas what might go wrong? I'm suspecting it's the water amount (I used 375 gr of water).
@@thesourdoughjourneyI have the same exact Tupperware and used it, with a 75% marker. However, I knew something was amiss even when I was only in the mixing stage. While you were already able to get that nice smooth pliable dough already in the 2nd or 3rd slap and fold, mine remained quite wet and sticky.
Dear sir, your video is truly wonderful, and I thoroughly enjoyed it. I’ve been following your sourdough journey, especially the guide on creating a sourdough starter. The step-by-step approach in your video caught my attention, making me eager to delve deeper into the intricate process of crafting sourdough bread. “I would like to confirm the recommended baking settings: should I use the fan setting or not, and is it advisable to use a water pan to create steam in the oven? Your guidance is appreciated. 🙏🙏
