I just made this bread last weekend exactly the way he said with the weights and ingredients and time and it was the BEST bread I've ever made. This is now my go to bread. Thank you so much.
@@Idk-bs6in Starter is a term used for a naturally formed flour/water/yeast mixture. It uses "natural" yeast, found in the air and on the skins of fruits, like grapes, rather than commercial yeast, like "fresh yeast blocks" or "instant dry yeast". Search RU-vid for "Making Sourdough Starter" for more information about it and how to make and care for it. It takes about 10 days to get the thing going, so you're not going to make bread tomorrow. I have given away small amounts of my starter to help others kick start their own batch. Ask around on social media if there's anyone near you that can give you a little.
@user-nm2cp3ot2d if you look up polish and levian it will explain each. The levian is basically some of his sourdough starter and polish is equal amount of water and flour with some yeast mixed and left out at room temp to ferment both of these pre ferments will be added to rest of the recipie. There are some great you tube videos that explain all the different pre ferments.
A terrific video! You are a calm speaker and a good instructor - so glad you don't use annoying music and text everywhere. I SO MUCH wanted to see the inside of the bread ' cause that's the proof of the pudding (next time, I hope). Keep up your good work. You have great technique and are quite the pro.
I made this last night. I halved all the amounts to make 2 loaves, but forgot to half the yeast (1 g vs .5 g) in the poolish. it still came out great! I can't wait to do it right next time. My oven makes the crust a little darker than I like. Almost burned in a couple of places. I'm going to put foil over them about half way through the baking process next time. My family is from NY and they all loved this bread. It's their new favorite. Thanks for sharing this great recipe.
I made this recipe today, cut the recipe in half because I didn't need 4 loaves. We can't wait to try it. It looks fantastic. Thank You for these videos. I have learned sooooo much from you. I will be taking your classes because I'm sure there's even more information in them. Once again, thank you for passing on your knowledge. Ok, we just cut this bread, OMG! The taste and the crumb is fantastic.
Where have you been all life? Why do I find you after one year of frustration and very little success with sourdough? Bless you, please keep the videos coming 🙏. Great content!
Hi there and thanks for the super video. Question, you mentioned that the hydration was 73%, could this be an error. When you the math, it comes out around 61% with toatal four being 2140 grams and total water being 1305 grams.
The key to success of this recipe and others getting a group of flour's that you like and stick with them and learn how they mix and bake. All Flour hydrates at different levels. I switched flour recently and it takes a whole lot more water to make this bread correctly. I just started a batch and had to add at least 50 grams more water after I had done the first mix to the dough the dough was that stiff. I am letting the 2nd bulk ferment longer now just to try to save what I made. The bread may not come out as well as I had hoped but it is better than throwing the whole batch in to the trash. I like your vids, now if I could find more people to give out the amount of bread I have been baking, I would be golden.
I used 00 flour and a 00 starter (70% hydration, adjusted water in the final mix). I baked this formula two times. First time a bit dry. I guess that was the flour. Second time with just a little splash extra was perfect. Thank you so much.
Thank you for the videos! I am really enjoying the Italian and baguette formula. This is my 5 th batch of the Rustic Italian and with your starter formulas I have not made a bad batch. This is the best bread I have ever made.
I thought I'd let you know, since I found this recipe I haven't made any other bread. It's perfect every time. I hadn't seen the previous video with the ratio system but one I did, I got and have never looked back. Thanks for this.
@@janetra1111 Hi Janet. The Poolish and Levain ratios are at this point in the video. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tzrSdOUijZ8.html If you're recipe isn't working, watch the video describing the percentages. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-PyJm1v23wgc.html Once I watched that, I got it. Just remember, if you're using a Poolish or Levain, subtract those quantities from the total. I hope this helps.
I just found your channel, and want to say as a home bread baker, this channel is great. Your presentation, content and calming voice to watch this. I bake yeast breads or sourdough. I never worked with a poolish, however, I have added a pinch of yeast to my sourdough mix, and found I get a better loaf. I know it as a hybrid loaf.
Just a point in clarification, given the poolish & levain quantities - 1300 + 210 and stated water (580g) yields 650+105+580 + 45 oil = 1380g hydration(given the 100 % hydration of the preferments). The stated dough weight is 3500g and subtracting out approximately 42 g salt gives a flour weight of 3500 - 1380 - 42 = 2078g or a hydration level of 66.4% . . . or am I missing something . . . The dough certainly looks more slack that that . . . Beautiful batard BTW
That is absolutely beautiful bread, takes me back to my childhood in Brooklyn where you can visit the local bakeries at midnight and get the loaves fresh from the oven.
I just made this recipe again yesterday - 1/2 recipe yielded 2 loaves 876 gms each. I substitute the levain with a whole wheat poolish of the same weight. Delicious bread. Remarkable presentation and instruction. Thank you very much @kingdombread-tampa for sharing so much of your knowledge, wisdom, and techniques.
Thank you for the great video. Tried to recap the figures indicated in the video. Could u please confirm? Can't wait to try this recipe. Poolish White flour 626 g Yeast 1 g Water 626 g White liquid levain White flour 100 g Water 100 g Starter 10 g Rustic Italian dough White flour 1412 g Olive oil 42 g Poolish 1253 g White liquid levain 210 g Water 24°C 579 g Salt 45 g Total White flour 2143 g Yeast 1 g Water 1320 g Olive oil 42 g Salt 45 g Total Weight 3551 g (887,5 g per loaf) % Hydration 61,60 % % Salt 2,10 %
Very useful of you. Thanks. Looks accurate, but he quoted 73% hydration, so he calculated the water wrong as you found out. Others noticed this and he acknowledged it in another post. Happy baking!!!
This is basically what Raymond Calvel called "levain de pâte", or bread made with two pre-ferments. The Poolish gives the natural levain a bit of help. It decreases production time and produces a loaf that is somewhat lighter in texture than a pure sourdough, while still more flavorful that a direct method bread. I have made this recipe and find that it's more trouble than it is worth. Like my usual sourdough, it takes two days, but requires the creation of two preferments and the resulting flavor is not as good as sourdough.
I just made this for pizza crusts. I've always used a ferment but never minded the percentages as closely as this recipe. For levain I had a freeze dried "SF Sourdough" culture that I resurrected a month ago and it's nice and active and the only addition was 1% malt powder. Handling was similar but no folds. Straight from the mixer into the bulk for 2 hours then balled up and kept cool for 2 more hours. Then on the counter until 67-70f. Cooked on stone at 500f. In my past, I have made thousands of pizzas using the PF, or "old dough" method as a one-man wood fired operation but never had a pizza crust come out like this. This recipe is perfect for pizza and stretched beautifully! Next time I'm going to use 90/10 poolish/levain rather than 80/20. Not because it wasn't awesome but I want to try just a touch of sour. (side note: I added malt because of the relatively short proof of
This is exactly what I'm looking for but where are the instructions for the levain and poolish? I really want to try this. Would someone link the videos for me please? Thanks so much!
I make the bread yesterday I divided the recipe in half, the bread come out absolutely perfect totally different to any bread I make before absolutely delicious ,I used King Arthur all purpose flour 11.7 protein what flour you use? Thanks for sheer this amazing recipe i subscriber forever now 👏🏻👏🏻👏🏻
Much of this was over my head. PERFECT! I've enjoyed making bread in the past and was looking to up my game so to speak and your knowledge and enthusiasm tells me that I can learn a lot here.
Thanks for this wonderful recipe. I am wondering if the recipe listed at 3:02 is correct? when adding all the water ( which are 579+628+105= 1313) divided by the total flour (which are 1412+628+105= 2146) , it comes out the total hydration is around 61% instead of what you said around 73% at 3:30.
Have just subbed to your channel today and loving the videos. I have just started homebaking through covid and am so grateful to see pro's in action talking about their recipes and handling dough and equipment. I am curious about your crumb structure for a few of your videos. I would love to see some bread cutting and cross section views if you didn't mind. Just a suggestion from a curious learner. 😉😎 Keep up the great videos! 🙏🏼
@@kingdombread-tampa2932 The all demonstration was amazing, my only regret was like Jeffrey mentioned the cutting of the bread to demonstrate the crumb. I just subscribe to your video, you're amazing
i made 1/2 the recipe today - started it yesterday afternoon - followed the recipe exactly, and all i can say is.... WOW... best bread i have made ... i will make this again.... probably this week... a bit of work... but well worth the time... thanks
Good video but missing the grand finale after 23 min I was hoping you will cut the bread here the crust under knife and see that famous cels that you are talking over and over.What a shame...
Why wouldn't you put the measurements in the description. It would make it so much easier for us people out here. Especially those of us that only have a phone to watch these videos on. Thank you
This bread turned out so amazing!! Thank you for this bread recipe. The crust is the best!! In the video you suggested trying a biga preferment. How do I swap out the Poolish for a biga? Is it a straight swap?
INGREDIENTS Makes 1 loaf (~900g) • Poolish: 12-14hrs @25°C to triple - 0.3g instant dried yeast - 156g wheat flour - 156g water • Levain: ~8h @25°C to double - 3g liquid levain - 25g water - 25g wheat flour • Dough: - 312g poolish [88%] - 53g levain [15%] - 145g water [41%] - 353g wheat flour [100%] - 10g salt [2.8%] - 11g extra-virgin olive oil [3.1%] METHOD • 00:00 Prepare the poolish • 08:00 Feed levain • 16:00 Prepare the dough - use the paddle attachment: - Mix water, poolish and levain at mid-low speed for 2min - Add the flour and salt and mix at mid-low speed for 5min + scrape and turn the dough up side down (S&T) + repeat - Spread the olive oil over the dough's surface, dip it into the dough with your fingers and then knead at mid-low speed for 4min + D&V - Increase the speed to mid-high then knead for 1min + S&T -> should get window pane • 16:28 Do a set of 8 stretch & folds; cover and let it rest for 15 minutes. • 16:45 Check the dough every ½ h: - If domed top and sides showing fold lines -> let it rise for another 15min - If flat top and sides without fold lines -> do a set of coil folds - End of the bulk fermentation: dough inflated, light and aerated (feel with a moistened hand) • 18:15 Shape as a batard then put it in a banneton (or on a couche , if doing more than one loaf) • 18:20 Proof: ~2h @25°C • 20:20 Bake in a pre-heated dutch oven: 30min @240°C with steam + 20min @230°C without steam • 21:10 Remove from the oven and let it rest for 2 hrs before slicing
I do. I just do a second poolish of the same weight as the levain. I use whole wheat for the second poolish for added flavor dimension. Whole wheat poolish actually requires a bit more water 2-3gms more per 109gms of whole wheat
Do you have this written recipe to share? I need to adjust to make just a couple loaves and want to make sure I calculate correctly. Thanks for the awesome video!
There it is.. INGREDIENTS Makes 1 loaf (~900g) • Poolish: 12-14hrs @25°C to triple - 0.3g instant dried yeast - 156g wheat flour - 156g water • Levain: ~8h @25°C to double - 3g liquid levain - 25g water - 25g wheat flour • Dough: - 312g poolish [88%] - 53g levain [15%] - 145g water [41%] - 353g wheat flour [100%] - 10g salt [2.8%] - 11g extra-virgin olive oil [3.1%] METHOD • 00:00 Prepare the poolish • 08:00 Feed levain • 16:00 Prepare the dough - use the paddle attachment: - Mix water, poolish and levain at mid-low speed for 2min - Add the flour and salt and mix at mid-low speed for 5min + scrape and turn the dough up side down (S&T) + repeat - Spread the olive oil over the dough's surface, dip it into the dough with your fingers and then knead at mid-low speed for 4min + D&V - Increase the speed to mid-high then knead for 1min + S&T -> should get window pane • 16:28 Do a set of 8 stretch & folds; cover and let it rest for 15 minutes. • 16:45 Check the dough every ½ h: - If domed top and sides showing fold lines -> let it rise for another 15min - If flat top and sides without fold lines -> do a set of coil folds - End of the bulk fermentation: dough inflated, light and aerated (feel with a moistened hand) • 18:15 Shape as a batard then put it in a banneton (or on a couche , if doing more than one loaf) • 18:20 Proof: ~2h @25°C • 20:20 Bake in a pre-heated dutch oven: 30min @240°C with steam + 20min @230°C without steam • 21:10 Remove from the oven and let it rest for 2 hrs before slicing
Thank you for a very nice and instructional video. This bread is now baking as I write. I have, however, one small question: you mention at 5:00 to 5:27 the reasons the KitchenAid foodprocessor is not your favorite. Today I was warming up to buy one of these, so I thought I would ask: which foodprocessor do you like or maybe even recommend for mixing dough?
What is the process of created your liquid levain? I see the formula but not the procedure. HOw long does the liquid levain proof before use? Or please tell me which video. Thank you
I'm looking for ways to make artisinal/rustic looking bread that's shaped like a loaf you'd find at the supermarket. I just really like the idea of every slice being the same size, all equally useable for sandwiches. Any advice?
At 5:20 you comment on Kitchen Aid mixers and their shortcomings in terms of dough development and heat. Can you recommend a better at-home mixer that could do better, or is Kitchen Aid the best for us small-scale folks? Thank you!
The best Italian Bread for me. Thanks for sharing. Just a suggestion. It would be of great help, easier to take a copy of the recipe.....If the recipe was printed below...not on the screen as you are speaking. I want to see and listen to you & watch video. Later copy the recipe. Thanks again. It was Fantastic. NEVER had an Italian Bread made so simple and I am looking forward to making it soon. Your delivery is easy to Learn. Aria
Love these videos and I’ve turned out some beautiful bread thanks to your wonderful straightforward explanations, but could you please use Celsius temps too (especially as everything else is in grams/metric), for your Australian/European followers. I can never understand why America uses the imperial system when rest of world is all metric. Thankyou.
I made this bread yesterday along with your Volkorn Rye bread and they are both the best breads I have ever made. I made sure to log in today, subscribe and like the videos that i watched. I would like to ask you a favor. If you could list your recipe under the video it would be much easier to follow.
First off, I loved the results of this recipe. I’m curious how you ended up with the 73% hydration number that you quoted. My calculations result in 61%. I assumed the levain was 100% hydration. 1310 g water/2143 g flour.
Actually you are correct, I had transcribed the formula incorrectly. Feel free to add water as necessary to obtain the hydration you feel comfortable with. If I recall correctly, it is about 200 g. water for 73%.
@@kingdombread-tampa2932 Okay. The dough is so extensible that even the 61% felt like it was more hydrated. I’ve since done a 65, and I’ll try a 70% next
hello is there a way to make this style bread using poolish or biga and instant yeast instead of the sourdough starter? Please let me knowif I can do this, how much yeast to use, and how to alter the process so that instant yeast can be used. I understand the flavor will be different but I just love the look of that bread.
When doing the math to you add the prefermemts flour and water values normally? Like if its 200/200 do you just add 200 to the total flour and 200 to the total water? Or is there a better method for getting the hydration with preferments involved
Excellent video again, thank you. But something is wrong in the recipe with the amount of water? If you add 580gr. of water you have a total hydration of about 63% this is quite stiff. Your total water is 580+650+105+42=1377. Your flour is 1412+650+105=2167 Total dough with salt round 3590gr. I understood something wrong? Thank you
I do this recipe religiously, and I do the white flour poolish as prescribed, and then a second whole wheat poolish of the weight of the sourdough. The whole wheat adds a subtle nuttiness to the final product. It’s the only bread that I bake now…
like the last shaping method , is it possible to see it closer or from a different angle as we cannot see the other side of the dough while you are shaping it.Thanks
I am a big fan of your videos, and also a subscriber of your Online Artisan Baking Academy, I bought the course of Building a Bread Baking Foundation which I have been really enjoying. I would like to make this bread, but as many others, including you, have pointed out, the formula has been transcribed incorrectly. Not only does the hydration not add up, but the percentage of the olive oil also seems off, as it came out not even 2% according to my calculations, while in the video it says 3%. I wonder if you would be so kind and publish the corrected formula.
Yes you are correct, the dough in the video is at 73%, but I had incorrectly transcribed the formula during editing. I hope your breads turn out wonderfully!
Given your recipe (formula) - I calculate 63% Hydration. Total flour: Dough flour + poolish flour + levain flour = 2145g. Total water: Dough water + Poolish water + Levain water + EVOO = 1353g. 1353g / 2145g = 63%. In your video, you comment that this is a 72% hydration. What did I miss? Thanks in advance for your reply.
I'd like to make a suggestion regarding your embedded recipe instructions at the 2:50 mark. It says "100% White Flour: 1412 g." Looking at this from a mathematical stand point I asked myself, "Is that '100% White Flour' or 100% as a value?" I discerned the meaning but I would suggest a different layout. Perhaps, "1412 g. White Flour" followed by a line stating "Associated Ratios." One more comment, and I know this sounds like "food porn" but a cut into the bread to see the crumb would be nice. I'm trying this tomorrow so, wish me luck.
Amazing looking bread! Appreciate your detailed explanation! Is you oven a Convection one? I do not like my convection oven for baking bread... but unfortunately it does not have an option to turn off convection...
In artisan breads, especially larger loaves, It is best to not use a fan, as the heat is mostly surface related, and the crust may form and darken before the interior is properly baked.
Your videos are awesome. I am learning so much with each one. Just to be clear, your levain is left on the counter over the 12-16 hours not in the fridge?
I have learned so much. Thank you for a great video and instructions. I do ot have stand mixer yet. Do you think I can catch same dough consistency through rouba or regular hand kneading? Any suggestions?
I just baked my bread. I worked half the recipe, and it turned out just great. I was little nervous since It was my first time working with poolish, however, result exceeded my expectations. I got a wonderful oven spring, great crust and really delicious taste. My tenth grader daughter and myself almost finished half of the loaf....Thank you.....
Hello, I watched this video (very well done) and just finished making this bread. Looks great still cooling off so haven't cut yet. Made smaller loafs (qty 6). I scored the tops of all and had side blowouts on 2. How do I prevent that from occurring? Thanks, Tom
Any blowouts are generally a result of under proofing. Don't go strictly by time, as conditions will be different from kitchen to kitchen. Check proof by touching the dough gently with a finger. The dough will allow you to press into the loaf, slowly spring back, leaving a slight indentation where you pressed. Good luck!
