I have baked bread today using this method and it came out great. I wish I have found this recipe one year ago when I started making sourdough bread as it would have made the learning process much more clear. I think only after making a good bread using this method people should start looking into shaping the bread and using a proving basket. This method is showing that the most important thing is the fermentation, not the flour, not the shaping, not an expensive dutch oven or higher dough hydration. As long as you get the fermentation on point you can make amazing bread.. I will recommend this method from now on to all my friends that ask me about getting into sourdough bread making.
This is the next method I will try! Have you tried adding scoring in with this method, or do you feel it may deflate the unshapened dough? Thanks again for sharing; such a beautiful loaf!
I discovered your channel today. Wonderful ! Your breads look amazing. Something to aspire to. I wondered where you were from and checked your “about “ page. Sibiu Romania!! I visit Romania in 2015. I fell in love with your country and people. Everyone was very genuine, warm and kind. I loved Transylvania ! I hope to visit again. Thank you for your videos. I will stylus your bread making technique 😊
This is a work of art, and no mistake. I’m not sure I’ve got the patience, but I’m going to follow your method. Thank you for this great video, too. The music, as well as the outdoor scenes - relaxation!
1: after you get the dough out of the bowl to do the lamination, do you let the dough rest on the table? (if yes, how long) 2: is it possible to overkneed using the Rubaud method after adding the starter/salt? 3:did you try to use handmixer with dough hook instead of the Rubaud method, or does it leave a negative impact on the gluten structure? sorry for poppin in your videos asking multiple questions, i'm just very fascinated by your technique and passion i just cant stop watching your videos over and over :D a true therapy
1. No, just few seconds, no rest here. Spread a bit in this stage because of high hydration until I get the dough scraper. Usually if I have dough for two loaves, after dividing at this stage and make them round I let them to relax for ~5-10mins. 2. Many people said that is imposible to overknead with manual kneading. But I think yes, you can damage the gluten network I always search for dough integrity. 3. yes sometimes I use my Kitchen Aid with hook, works well too. Just don't overknead with high speed. Keep it lower, not in aggressive way. Just simple, low speed, autolyse, 4 minutes low-medium speed with starter, then the same with salt. And then next steps. Keep in mind, each step is a good suport for next step. If you fail at one will be hard to recover in next stages. Thank you!
I've watched all your videos in order. It has given me the confidence I need in my technique. Please also make a video on scoring designs ( like a leaf or something easy). Thanks for all your videos.
Hello and thank you for your great videos!! I am a foreigner living in Romania and I love making bread. My problem is that I cannot find Romanian strong flours. I use Hora flour which is weak but tastes good together with dark rye Romanian flour most of the time. The result is not so bad, but a strong flour would be better. I have used Caputo found at Metro, but it is tasteless and very expensive. Could you recommend some Romanian strong flours and let me know where I could buy them? Thank you in advance.
Hello Constantin. Better to try hungarian Flour (550) is better then romanian flours. You can find in supermarkets. Is cheap. I use caputo too but I mix it with whole spelt or rye for taste.
Thank you for beautiful video again. I can see below questions regarding: you add starter at 10AM. At what time you feed your starter last time. I'm asking this question second time. Also, your recommendation for pyrex two dishes... It saying that the dimensions are 8inches (20cm) square, but below on product informations (Amazon)it saying 5.91inches, which is 15 sm. Please inform, what exactly the size the glass dishes are. I have 15cm square two of them, but they look smallish. Thank you again.
Hi Lilian, thank you! I feed it in the evening around 23:00 with small seed 1:10:10 with stong white flour (manitoba casillo). At 10:00 was prety young. Pyrex dishes. I bought them from local supermarket, there are 20x20cm. I must look again on Amazon. But indeed 15cm are a bit smaller. Last week I bought other two, there are larger, I guess 24x24, seems to be ok too.
@@BreadbyJoyRideCoffee Thank you so much for reply. I watched your video for making starter several times, and many others. No one recommended making 1:10:10; I use very strong Canadian organic flour 14.8%. whenever requires white flour. Do you think it is to much? Three days ego, I started new two starters 1) Rye, 2) Wholemeal flour; All organic; This recipe (Maurizio)was recommended by Trevor Wilson in one of his comments. It includes 50 gr. white flour and 50 gr. whole grain. I'm trying to learn , making very vigorous starter, which is triples. I like all your recipes. So far I made two of them and they were very good even with mistakes. I will definitely do as you do, 1:10:10; Your talent is so special!
Oh my gosh! I would have bet money that this bread would have had no oven rise, just based on how slack it looked going into the oven! Beautiful bread, beautiful video!
The most interesting part to me is you baked it upside down (bottom-side-up)! Could you just dump it onto the parchment paper directly in that case? :)
Two questions: 1. Would there be any disadvantage using only high protein flour (Manitoba)? (You had a mixture of three types here with less than half being high proteing flour.) 2. I’m trying to get hold of the big type of bench scraper you have. But the link you provided goes to a smaller version. I’ve found the one you use in America, but for covid-reasons the don’t ship outside USA. What is the brand name of your scraper? Do you know if it’s available in Europe? And by the way: thank’s for a very good instruction video. One extra question: resting times after lamination and folds - do you know what happens if you shorten these times? Are you losing strength?
1. I have tried (and continue to try) to find a balance between structure and taste. Manitoba has great qualities to create volume and structure but unfortunately it is not the best option when it comes to taste. But this is easily solved with wholemeal flour, spelt, rye, etc. But obviously you can do it only with manitoba, the process will go slower but you will still need to appreciate the fermentation (with any flour). 2. I bought it from Romania, but from what I notice it is no longer in stock here either (www.cofetarulistet.ro/ustensile-lucru-brutarie-patiserie-cofetarie/cutite-raschete/rascheta-inox-cu-maner-plastic-19-5-x-14-5-cm-ras-3.html). You can see the brand, it looks like an Italian brand. It is very good, wide, with rounded corners, flexible, I would not replace it with anything else. 3. After lamination and folding the dough is strained and slowly relaxes. If it reaches the edge of the vessel, I re-tension it. Remember that you also need elasticity and relaxation (extensibility). A dough that is too elastic will not swell.
Agreed, thats what I do and bake straight from the fridge. With the dough already on paper its easy to gently lift out straight onto peel then onto baking steel. Results are same often with a bit more oven spring than here, plus its super simple if you are timing for an early morning bake.
Sorry if this comment is unwelcome but can you please do a video of a bread made with dry yeast for us peeps who are fans of your methodology but not of sourdough. Please accept the challenge.
Very nice crumb! I have had a sourdiugh starter fir around 1 year. In the beginning i baked great bread, but lately they have not been good. My 1 year+ starter us very slow to grow after feedings. Seems very little activety. In 12 hours it rises maybe 40% i usally keep it in the fridge with 1:1:1 feeding once a week and takes it out many days before i bake and feed it reguarly, i have around 22-24 degrees celcius so that should be fine, but it is not as active as i want. I have tried diffrent feeding ratios and feeding times a day, but it is soo slow. The furst couple of month it doubled in size within 4 hours, but not anymore. The flours i use is a mix of strongflour and stoneground whole weat. Sometimes i throw in some ryeflour, so the flours are not the problem? It seems to me that the ammount of yeastpopulation has by some reason decreased, but u dont know why? Do you have any suggestions what to do? How it can be strenghen or something? I really dont wanna through it out. I have had it for almist 2 years
How do you maintain your starter? Try to change the feeding ratios. For ex If you using 1:1:1 try 1:5:5. I had some troubles with my starter and I found out that the issue was that I was feeding it 1:10:10 as I was doing it in the summer but now being colder that did not work anymore. It became happy and vigorous again after I started feeding it at 1:5:5 ratio. If that still does not work try adding a bit of honey. I have e never done it but I read that some people do it succesfully.
@@daniels2423 i have tried diffrent ratios. I bake maybe once a week at most so i keep it in the fridge because it would be very much discard if i kept it in room temp. I feed it once a week 1:1:1 ratio and when baking and making levain i feed it a couple of days 1:2:2 and 1:4:4. I try diffrent things. Normally i try to feed it whole wheat and some strong wheat, and when building levain i feed 1:4:4 and often use rye. Strange cos the starter was much more faster to rise in the first 6 month after i made it. Do you normally feed 1:5:5, or is it prior to baking? Thanks for sharing your experience!
@@daniels2423 i overfermented the dough. 3 hours in it became a sticky mess, so i decided to make a new starter from scratch. I may have come up with an idea why it is weak. When i made it 1+ years ago i did not realise that you have to discard starter and just fed it without taking anything away for some weeks. I had it in a very large jar and when i learned about sourdoughs maybe it was too late and bacteria population had builded up but not the yeast???. I am very sad about this and i have not the udea how to save it. But i followed your tip about honey. As a last resort i put 20 grams of old starter, a teaspoon of honey and 100g water and 100g flour, i hope the honey gives off additional yeast and maybe the old starter can be saved. I am really upset about this. I named the starter after my daughtet and girlfriend and everything,
@@klaskristian1 I hope you're not going to dump your girlfriend now :) another advice that I can give you is to change the jar that you keep the starter in. Make sure that it's clean and try to charge it every 2-3 days if you keep the starter at room temperature and feed it every day. If you keep it in the fridge then change the jar when you take it out.
@@daniels2423 haha, no i wont! Good idea with clean jars, but sourdoughs are very resiliant and hard to kill. A guy tried to torch, microwave and mixed bleach in a starter with no luck,🙂 But yes i will try that. If the starter shows signs of strenghs, do you think i shoud keep the ratio at 1:5:5 ir should i use some other ratio, going back to 1:2:2 maybe?
No scores I like that was under the impression you had to I baked with store yeast for years and never score have just went the sour dough way thanks I will not this week
Perfectly fermented bread has that particular look - it looks light, the crumb is open and yet evenly spaced, and you can see that it's baked perfectly 👌👌👌👌🌺🌻🌼🌻🌺🌼 thank you for your videos 😊 please could you show up the gluten development next ? What does properly kneaded dough look and feel like ? Thank you 😊
This is exactly the bread that I'm pondering - the tastiest bread might not have the best appearance! prolonged fermentation, no shaping or scoring - extreme fermentation bring extreme flavor.
Insane texture! Very inspiring! One question: I usually make much larger doughs when I bake, typically around 1000g flour at 75-80% hydration, and divide it into three loafs. Will the sheer size of my dough make it harder for me to get this kind of results?
Is such a Joy to see your preparation from start to finish especially so with the background music. Shall perfect my skill till it matches yours. Love from Malaysia
Thank you so much for sharing this! I loved that you’ve put the time on the video so we have a precise reference. For your started be at peak at 10:00am at what time and proportions did you feed it lastly? My kitchen island is made of granite and it’s where I work my dough. Do you think the cold temperatures of the surface can have a bad influence the fermentation process?
I feed it in the evening at 23:00 with small seed 1:10:10. with strong white flour. I guess granite it's perfect too. Anyway fermentation is faster in last stages not in earli stages when you do folds or lamination.
I live in a hot, humid country (Malaysia). The temperature is 30-31 degrees Celsius IN the house.. bulk fermentation is around 3-3 1/2 hours total.. any more and I risk the dough collapsing (which has happened before!)😂. Sometimes though at the end of the 3 and a half hours, I feel like the dough may be at the brink of collapsing.. so I quickly shape and put it in the fridge. Oven spring is good, but my crumbs aren't lacy as this! I deem my starter strong, and always use it at peak. Question, how would you describe the end of bulk fermentation, since fermentation is so imperative in getting a nice, lacy, open crumb? I already ensure that the dough is strong (window-pane test), wait for it to double in size, holds its shape during last coil and fold, and feels soft and pillowy whilst shaping. Anything else I'm missing out? Please help!
Thanks for sharing the video! It's so relaxing to watch like always. I would love to give it a go this coming weekend. Since you didn't shape it, would it be easier to flip the cold dough from the glass dish directly on the baking paper to avoid handling it?
You've helped me understand the bread making finally. I've been baking bread on and off for some years now but only in the last few days after watching several of your videos I finally understood what I was doing wrong and what I need to be doing. And as a result, I just made a very nice and lacy bread like never before and with the flour that was giving me the hardest of time. Thank you. I first mixed 25% of whole wheat and 75% of white flour with 2% salt and 66% hydration in my KitchenAid mixer until it all came together and came off the bowl. Then I autolyzed it for 1 hour. Then, in a separate bowl I added 9% of water, 2% sugar, and 1.2% instant yeast, mixed it all very well, and let it proof for 15 minutes. Then, I added the yeast mixture to my autolyzed dough and used my KitchenAid again to bring it together. After that I let it rest for 30 minutes. Then I made the stretch and fold and let it rest another 30 minutes. Then I did the lamination and let it rest for 30 minutes. Then I formed it and let it rest on a cookie sheet under a plastic cover and baked it at 500F. 👍👍👍
Watching your videos on the side while working is just so soothing and calming. Love your baking techniques, music and pace in your video setup! Have a great day!
The open crumb is awesome! But how do you prevent your hands from getting sticky during the kneading and lamination process? Particularly with such a high hydration dough. Seeing this process for the first time - and the final baked product looks stunning! 👏👏
Grew up with German bread aplenty. This is getting ridiculous. Overworked. Nothing but holes. Where does a good sandwich eater put the butter, wurst, cream cheese etc.
Hello. A different question: do you know what the time span is from the moment you feed your starter until you’ve done all your baking procedures and the bulk fermentation is completed, and you are stepping into to the risky terrain of reaching overfermentation? To put it short: how much time do I normally have before I really have to bake in the oven (room temp: 21deg C)? /Anders in Stockholm
Stunning crumb!! My question would be: why not bake this way every time? Or, alternatively, how does baking this way and getting these beautiful results inform/change your process? For example, if you were doubling this recipe to make two loaves and needed to divide & pre-shape... when would you do that? Would you simply walk it back from the time your dough went into the fridge and divide about an hour or so before then to allow for a half hour bench rest and 25 min or so RT proof after shaping and placing in forms/baskets? Or would you want to allow more time for the dough to recover from all the handling of dividing/preshaping/shaping?
