I made bread at home for a couple of decades without a "proofing basket." Never heard of it. Just a bowl, some oil, and a damp tea towel in a warm spot. Made delicious bread every week.
Hands down the best tutorial videos out there! Had a great loaf on the second try and I wouldn't have had the confidence without your videos! Thank you!
Okay now my wheels are turning. So I was deeply considering buying some proofing baskets but when I saw this and you said “homemade basket” it made me think about sewn fabric baskets and with as much fabric as I have, now I’m tempted to try to sew my own fabric banneton.
I've been worrying so much about weighing everything to the exact gram. You've shown there's a little flexibility in the quantities. Love the DIY proofing basket which is how I found this video. Thanks for the great tutorial
🎉 Great video! I've been looking for an inexpensive way to proof mini loaves for an event my husband and I have planned in a couple of months. This is the perfect method! I have 1 round and 1 oval banneton, but they're too big for the individual sourdough bread loaves that I want to make. This recipe is also perfect for a lazy person like me. 😂 of course, chasing after my 3 grandchildren and 5 pets all day makes one want to be lazy. Anything that saves me time and still yields a great loaf is welcome in my baking routine. Definitely subscribing! You're awesome and humble at the same time.
Very good video Mr.Philip, very useful to mention the room temp and flours protein content... I was going mad as a beginner when i first started sourdough bread cuz. i didn't know temp and protein content makes lots of difference, i even remember shooting you questions below your 'no knead bread' video... I have come a long way since 12-13 months but still watching all kind of sourdough videos thinking maybe i can catch some more info or tricks...
Cheers for the feedback and hope you are enjoying your sourdough journey. There's always a tip or trick to pick up, I love learning new stuff. Apprecaite you stopping by to comment :)
Nice, I like not having pricey bannetons that are impossible to clean, and linen liners that also cost too much, and no stretch and fold, and ice cubes instead of steam option in oven, I like all this and will try it all
And you nailed it... I have a super small kitchen and dont want a other piece of kit to muck it up or laying about.. AMAOZN peel hit a brain wave with me.. cut fold tape or glue a proof basket of you own design.. that you line with the towel. I will be making my own AMAZON inspired cardboard proofing form.. CHEERS MATE..
So happy to hear i can stop with the stretch and folds. Really good video Phillip. If I would like a sourdough sandwich loaf, a bread tin would be okay?
@@CulinaryExploration My wife and I are not the type to just sit around home. We are always out doing something. During the weekend I am not home long enough to be performing a S&F every 60 minutes. I need to figure out a proofing system. My home is usually 74 degrees F but we are a very dry climate. Out humidity is less than 15%. I always have to add an additional 10% water to bread recipes because my flours are drier then those in the eastern and southern parts of the US or anywhere in the UK. Maybe boosting the hydration up to 80% will help. I know it will be sticky but I can manage that by just having wet hands. I don't know, just have to keep practicing.
@@Simplycomfortfood Keep it going, you'll naturally find a feeding routine that works for you. I've seen your bread baking on IG, it's excellent. You'll nail this, don't worry :)
Philip, you are right, I too get caught up on baking and proofing equipment. I have been baking your No Knead from cast iron, Pyrex roaster, corning to baking tray, just need to adjust the temperature accordingly. Thanks for pointing us to be flexible. Does keeping starter in fridge and feed as needed make it more sour? - Becky
Het Becky, I haven't done a side by side comparison on feeding the starter. I find this method gives a nice level of sourness. Feeding as needed means Im not wasting any ingredients. You should do what works best for you, but this works well for me :)
sourdough is magic, you do need to to much for gluten development, the first time I worked with it I was surprised as yeast was not the same thing. aren't you scared the cast iron might crack with ice cubes? they are a bit fragile when there are abrupt changes in temperatures, have you made the same bread without ice cubes? or have you thought of spraying it and closing the link immediately? other than that always a pleasure to see your demonstrations. would love to see some food demonstrations from you. thanks
Love your videos and great improvisation with tea cloth. Will definitely be using this idea. Any way to get larger holes using this recipe? Longer proofing maybe?
Thanking you! You can bump the hydration up a little, have a look at my no knead recipe, that produces a nice balanced open crumb. Although if I'd proofed this a little less in the cloth basket I'd have got a more open structure :) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4r8irdLuUtc.html
Thank you for all your great info. I have a particular problem: It's currently 45 celsius where I live. I have absolutely no control over fermentation and autolysis. Do you have any tips for working in extreme heat?
Hi Philip iam watching your videos over and over everything you bake is wonderful. How is it and dough is not stick s to your hands. Is amazing no stretch and folds no coil folds and your breads have such a beautiful interior.. can you please tell me how your dough proofs in so sort time in so low temperature and what is the indications.
A good flour and sensible hydration will ensure the dough doesn't get too sticky. It's tricky to explain when the dough has fermented properly and you should experiment. The more you bake the more you will understand what is happening with the dough. I let the first fermentation go to around 75-85% of the dough's original size (depending on my schedule and not the dough's progress, baking has to fit into my life!). When the dough is in the basket I wait until it feels like it's expanded nicely with gas, but not ready to collapse and then bake. Assessing your loaf after it has baked will help you tweak the proofing time in the basket. I will be doing a video on that very soon.
Hello friend! As expected, your ㅠㄱㄷㅁㅇ recipe looks so delicious today!!!! Thank you so much for always sharing delicious recipes! I'm learning your recipe so well today! I'll look forward to your good videos! Have a nice day!
Question 1. 8:28 is oil or parchment paper not required at this stage? Question 2. Other recipes : a-mix b-bulk ferment c-final shape d-overnight freeze e-score & bake. Can we use 7:05 method at step c and d?
Funny that you didn't use a banetton, becouse you wanted to show that you can do without, but then you used a superepro dutch arvon... most real home baker use an old pot upside down on a tray!🤣 Just kidding of course, it is the coolest trick I've seen in a while, thank you!🙌🙌🙌
Hello great video as always! Wondering how high of protein my flour has. When I mixed 1-1 ratio of flour and water it wasn't runny, but pretty thick. How much protein content do you think it has?
That's a tricky one for me to help with, protein content is just related to how much water the flour absorbs, it's more complex than that with other considerations. My advice is to make 1 loaf, see how the dough behaves, and then make some minor adjustments. Hope this helps :)
Hi Philip I'm using a 65% hidration and already get the dough a bit on the soft side (12% prot white flour plus 14% in the wholemeal flour, in the 4:1 proportion). The result is ok, it tastes great, but I'm still struggling with the scoring. The dough sticks to the razor blade, the cut is not as clear as the one you get. Any suggestions?
Phillip, I followed the recipe to the letter an am left with this soggy unworkable mess. Dear God, I'm going nutty trying to figure this crap out! I've used wholemeal flour. Is that the issue?
Hey man, I've got a dough mix proving overnight at the moment based on your recipe. I' took a look at the flour and it has a low protein content of 10.9g, Allinsons strong white bread flour. What brand are you using? I'm running low and need to order some more.
That's a low protein content for a bread flour buddy. I'd be looking for another flour. Shoot for something 12 - 12.5% and above. It's worth experimenting with different flours until you find one that works best for you. Let me know how that bake goes :)
If you can't find flour with a higher protein lvl, it's not your same, but try adding 1/2 tbs of vital wheat gluten for every 400g of your 10.9g protein flour. Try it and see if you like it. I lived in a country where I couldn't find undisturbed protein flour (called French milled flour), useless for this kind of baking. So I had to improvise with vwg. Good luck.
