Simplest sourdough bread masterclass

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This is the perfect sourdough bread to start your bread-making journey.
Or, if you’re a seasoned baker, you can make a great back-pocket loaf of bread without a recipe. Either way, it’s sure to please!
✨ ORDER MY NEW COOKBOOK:
www.theperfectloaf.com/cookbo...
🍞 FULL INGREDIENTS:
1100g Medium-protein white flour (all-purpose will work well!)
760g Water
20g Fine sea salt
20g Ripe sourdough starter (100% hydration) for the levain* (see below)
*LEVAIN:
Use 100g of the white flour, 100g water, and 20g ripe starter. Mix in a small jar and let ferment at room temperature for 12-14 hours overnight, then add it to the dough mix (step 3) in the morning.
🫙 EQUIPMENT
All my favorite baking tools for this bread:
www.theperfectloaf.com/my-bak...
🎥 CHAPTERS
00:00 Intro
00:18 Ingredients
01:01 Ingredients full list
01:10 Equipment
02:27 Baking timeline (8 steps to bread)
04:14 Step 1: Levain
04:38 Step 2: Autolyse
06:10 Step 3: Mixing
08:14 Step 4: Bulk fermentation
09:11 Step 4a: Stretch and fold 1 (vigorous)
10:37 Step 4b: Stretch and fold 2 (vigorous)
11:28 Step 4c: Stretch and fold 3 (gentle)
12:50 Step 5: Divide and preshape dough
15:09 Step 6: Shape dough
17:54 Step 7: Proof overnight in fridge
18:09 Step 8: Score & bake
20:22 Finished loaves (beauties!)
#baking #sourdough #cookbook

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Опубликовано:

17 май 2024

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Комментарии : 306

@barbaramiller9537 Год назад

You are the most articulate baker I have seen on RU-vid. Clear speech, no affectations, statements ended as statements without rising inflection. You are a joy to watch!

@theperfectloaf Год назад

Gosh thank you so much Barbara! You gave me a big old smile this morning 🙂 Happy baking!

@actuallywhatimeant2583 Год назад

@@theperfectloaf yes please don’t change. You have it right.

@joeb1den114 2 месяца назад

Shut up..

@leannedyck9761 Год назад

This is officially the BEST and most helpful sourdough making video I have found! Thanks to you I just took a BEAUTIFUL loaf out of the oven! (and I'm not exactly new to this, but there are things I just never understood about the process!) Thank you!

@theperfectloaf Год назад

so glad it was helpful, Leanne! Enjoy your loaves 🙂

@lademmanelson4284 Год назад

Love love your new book! Thank you.

@theperfectloaf Год назад

So happy to hear that, thank you!

@nancyrichmond5426 Год назад

Just got your book...it's awesome. Very well put together. Congratulations!

@theperfectloaf Год назад

Thanks so much, Nancy!

@671donna Год назад

Thank you Maurizio! I’ve baked several of your recipes-I’m a visual learner, so this was extremely helpful! Counting the days until I receive your book 😊 Congratulations!

@theperfectloaf Год назад

Thanks, Donna! Hope you enjoy the book, should be there soon 🙂

@corinne7126 Год назад

I bought your book and it is excellent. Great, clear directions, beautiful pictures and the recipes that I made came out great.

@theperfectloaf Год назад

Thanks Corinne, so happy to hear you're enjoying my book! Have fun with it and happy baking 🙂

@KissFromTheWorld Год назад

The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight. Yuor sourdough bread loaf is perfect! Cheers, Domenico.

@theperfectloaf Год назад

Beautifully said, Domenico. Thank you!

@gmacswiney Год назад

Just received your book! Really excited. Greetings from Mexico

@theperfectloaf Год назад

Thank you for ordering it! Enjoy 🙂

@SpencerCooks Год назад

Bread looks amazing Maurizio!

@theperfectloaf Год назад

Thanks, Spencer, I appreciate that!

@prehistoricdinosaur Год назад

Thank you so much for this clear video demo. and explanation . Easy to follow. 👍👍. I learnt much from this lesson.

@theperfectloaf Год назад

Glad it was helpful!

@BingBaddaBoom45 Год назад

Tried out the sandwich bread and the simple sourdough. Both came out great! The video and the book made the process easy. Looking forward to working thru the book and trying the recipes.

@theperfectloaf Год назад

So fantastic to hear that, Robert! Glad these are helpful, I think videos are such a great way to recap the writing in the book! Have fun 🙂

@deepthoughtswithjessica Год назад

I’m ordering your book now, just started making sourdough and am hooked.🙌🏻

@theperfectloaf Год назад

hope you love my book, thank you!

@rosesawyer4864 Год назад

Beautiful! Great video!

@theperfectloaf Год назад

Thank you, Rose!

@cherishmariexo 3 месяца назад

I absolutely LOVE watching your videos! You are so articulate & explain everything soo perfectly! I have learned so much from you ♡ I was on the fence as to which book to buy to help me on my journey, but after watching your videos.. i am 100% buying your book!! I know just from your videos it will be the perfect book for me. Thank u so much! You really are amazing! God Bless & Happy Baking! 🙏🥖

@theperfectloaf 3 месяца назад

Thank you so much! Really means a lot to hear that. I think you're going to love my book :) Let me know what you think once you've read through.

@cherishmariexo 3 месяца назад

I know I absolutely will! I can't wait for it to arrive. And by the way, THANK U for the tips on how to tell when your dough is done with bulk fermentation. I commented on another one of your videos. I've watched soo many videos & no one explains things like u have. It makes perfect sense. I really can't thank u enough! 🙏

@SoulandJazzWidow Год назад

Love this! Thank you 🙏

@theperfectloaf Год назад

You're very welcome 🙂 Enjoy!

@simones7905 Год назад

You book is on the very top of my wishlist for Christmas. 🌟✨🎄🤗

@theperfectloaf Год назад

Hope you get it and love it, Simone!

@simones7905 Год назад

@@theperfectloaf I got it! Yay! ✨🎄✨Looking through it just now. I’m already in love with it. Can’t wait to try the recipes! Thanks for sharing your knowledge.

@theperfectloaf Год назад

@@simones7905 Excellent!! Hope you love it. Have fun and let me know if you ever have any Qs 🙂

@PandyBlue77 3 месяца назад

I just got your book and it’s amazing! I have never baked bread or made sourdough starter so I am excited to see how it goes. Thanks so much

@theperfectloaf 3 месяца назад

Thanks so much for getting my cookbook!

@weeknightingale Год назад

Just received your book! Really a Christmas gift for my beautiful DIL. I love baking bread in my LC dutch oven! Very good YT video like your no frivolous gimmick video presentation! Easy to follow! Thank You! ~k

@theperfectloaf Год назад

Thanks so much for the kind words and for getting my cookbook!

@KatieBetts Месяц назад

Excellent reference, thank you

@theperfectloaf Месяц назад

Glad it was helpful!

@dougjensen8838 8 месяцев назад

Very clear instructions and visuals!!! Thank you! Kathy J

@theperfectloaf 8 месяцев назад

Thanks for watching!

@kikirosa6604 2 месяца назад

Ahh!! I’m literally here anxiously waiting for your book to arrive at my front door. Just ordered it yesterday (I have Amazon Prime…so I luckily get to receive it today☺️😁😎🙌🏻) and I just keep tracking my order because I am wayyy too excited for it haha!! Since I’ve discovered your channel and site I’ve been OBSESSESED. I’m an avid cook and baker (I sell specialty cakes from home) and I absolutely fell head over heels in love w/ bread making…I just find it so relaxing and rewarding (besides being obviously delicious!). I’ve made all sorts of breads from challah, brioche, various flatbreads, Japanese milk bread ,etc. but have yet to fully tackle sourdough. Luckily I found you and when I saw your book I knew I just had to get it. I can’t wait to delve into this book and experiment w/ all the recipes. Thank you for all you do❤️

@theperfectloaf 2 месяца назад

Thank you so much for getting my cookbook, really means a lot. I hope it has come and you're enjoying it!!

@juliasmelange 3 месяца назад

Purchased your book and just cut into my 1st loaf following along with recipe and videos. So good! Wasn’t sure how it was going to turn out because when I thought it was finished with final proof but I had forgotten to turn on my oven so I thought maybe I over proofed it because it stuck to my banneton liner. This is only the 5th loaf of sourdough I’ve made and this is the best! Can’t wait to continue my journey through The Perfect Loaf.

@theperfectloaf 3 месяца назад

Thanks for getting my cookbook, hope you're enjoying it! Stick with it, it takes getting used to the process at the start, but I guarantee, it'll get easier and easier :)

@dlanahitt4289 7 месяцев назад

I purchased your book and have been enjoying your videos waiting on the book to arrive. I have been baking for years, but I am new to sourdough. I have a question about levain, what is the difference in making a levain separate from the starter, and just feeding your starter the night before and using the required amount of starter the recipe calls for straight from the fed starter jar? Thanks!

@theperfectloaf 7 месяцев назад

You can certainly just use your starter if you feed it daily and use it when it's ripe!

@nerinat8371 Год назад

Great looking bread, thanks

@theperfectloaf Год назад

Thank you!

@anne-christinemarcou4481 5 месяцев назад

BEAUTFUL BREAD!!😊

@theperfectloaf 5 месяцев назад

Thank you 😋

@GregSchmitzer Месяц назад

Followed this exact process and baked my first sourdough loaf ever. Turned out AMAZING! Like 'Can't believe I made this' good. Thank you Maurizio.

@theperfectloaf Месяц назад

Fantastic! so glad to hear it worked well for you greg :)

@guguthein Год назад

Thank you so much.

@lincolnfield1295 Год назад

Thanks Maurizio, great video. Looking forward to trying this out! What temperature is your refrigerator at for the cold proof? My dough ends up too stiff to do the poke test but still turns out under proofed

@theperfectloaf Год назад

Thanks! These were in the home fridge, around 39F. If they're under, leave them out before putting them into the refrigerator to proof overnight. Even 15m to 25m will help!

@mikehenson1352 7 месяцев назад

Stretches and Folds. Your book calls for 4 sets, is a set an individual stretch and fold or the 4 sides x 4 times?

@theperfectloaf 7 месяцев назад

One set is 4 stretches and folds on the dough.

@zzoonzzoontv Год назад

I love your videos. Very natural with no gimmicks or affectations and also incredibly detailed. I live in South Korea and my sister, who lives in the States, is coming home for the holidays and will be bringing me a copy of your new book, which I had delivered to her to save on international shipping fees. It’ll be my Christmas present and I am very excited about it. I have a question: my house is quite cold, it being winter here - around 62 F at night, 66 F during day, and I can’t get my dough to rise if I leave it on the counter. If I put it in my oven in “ferment” mode, it does rise but becomes much much too sour. Alot of home bakers here put a teaspoon of active yeast in their sourdough to help with rise during winter but I was wondering if there was anything I could do to keep it pure sourdough?

@theperfectloaf Год назад

Thank you so much! Appreciate the feedback. And thanks for getting my cookbook! A long way for it to travel, I really hope you love it 🙂 Have you seen my winter sourdough bread baking guide? I have lots of tips in there to help combat the cold (it's -7C/18F here right now!!): www.theperfectloaf.com/how-to-bake-sourdough-bread-in-winter/ Your ferment mode is probably too warm in your oven. You could turn it on to that mode, let it warm up, then turn it off and keep the door closed. It should hold on to quite a bit of warmth and keep the dough warm, but not too warm. Also, be sure to warm your mixing water so your final dough temp (the temp of the dough after mixing) is where you want it, for me that's around 78°F (25°C). Hope all this helps!

@WheresBillie104 Год назад

Tip: pre cut sheets of parchment paper because you need to move quickly and you can control the paper not getting in the way of a clean seal. I cut a bunch of “wrist watch” shaped papers that have two “handles” (the band). Flip, score and it’s already ready to pick up and drop into the oven!

@theperfectloaf Год назад

Really great idea, Patrick!

@mattymattffs Год назад

I do the same. I even reuse it since it can go a few times

@theperfectloaf Год назад

@@mattymattffs Yes!

@jonlast88 2 месяца назад

Purchased your book and just prepared my levain for this recipe. Really excited to see how it turns out. I agree with the comments here and as a fellow engineer, I love the way you break everything down. I also love the way you refer to discard in the book as “cache” - I see you software dude! Haha Thank you for all the content and keep it up, you’re doing a wonderful job! All the best, Maurizio!

@theperfectloaf 2 месяца назад

Ha ha, you called me out on cache, and totally nailed it :) Thanks so much for getting my cookbook. Let me know how this bake goes for you and have fun!

@jonlast88 2 месяца назад

@@theperfectloaf just did the preshape but I think the dough is a little slack. My levain wasn’t super active so I left my bulk ferment for 6 hours vice the 4 suggested. Struggling with a cold house lol 😂

@jonlast88 2 месяца назад

@@theperfectloaf so, think the bulk ferment went too long and then putting them in the fridge overnight overproofed the dough. I had a feeling after I shaped that they were basically ready to go. Should have just used that “intuition” I guess but no matter, the journey is long and winding haha

@theperfectloaf 2 месяца назад

@@jonlast88 it happens to us all, believe me!

@jonlast88 2 месяца назад

@@theperfectloaf all good. I really think the initial issue was the levain. My heat pumps shut off over night and it was 65f in my kitchen so I just don’t think it was active enough. Then to compensate I let the bulk ferment go longer which, after retarding the dough in the fridge, lead to over proofing. That’s my theory anyway. Next time, I’ll put my starter into my Brod and Taylor proofer.

@swicks77 Месяц назад

Just purchased the book! Love the ceramic bowl you’re using. What brand is it and what size is it? Thank you Maurizio!

@theperfectloaf Месяц назад

It's from Heath Ceramics, I've had it for over a decade! It's their large serving bowl. Thank you for getting my cookbook!

@chillicake-qt7ej Год назад

Thank you Maurizio! I've been making this formula for a month of so now. I find it challenging to get my dough up to temp unless my water temp is 115F. even at that temp my dough only hits around 74f f final dough temp

@theperfectloaf Год назад

So glad you've been baking it! It can be hard to keep that dough temp up during the winter. Have you seen my winter baking guide page on my website? Lots of other little tips here: www.theperfectloaf.com/how-to-bake-sourdough-bread-in-winter/

@moltengirl6797 5 месяцев назад

Maurizio I love your recipes and i'll definitely be purchasing your book. My question is, can I use a bit of whole wheat rye flour as part of the 1000 grams for the Autolyse?

@theperfectloaf 5 месяцев назад

Thank you! Yes, absolutely, whole grains can be added into the autolyse (in fact, all the flour in the recipe or any recipe).

@moltengirl6797 5 месяцев назад

@@theperfectloaf thank you so much! I have to stay out of all of the recipes out there, yours is the one that is the most trustworthy, and always works out! What kind of ratio to the AP flower? Can I add the whole wheat rye and rye flour? I was guessing 780 g of AP to 140g Whole wheat and then 80 g of rye flour? Do you have any autographed copies of your book?! I'm purchasing one regardless 🥖📕

@theperfectloaf 5 месяцев назад

@@moltengirl6797 thank you! unfortunately, theyve sold out of all the signed copies at the moment 🙂 hope you love my book!! that is a good ratio, you got it

@cheesesam Год назад

Thank you for your work here ! I have your book and it’s fantastic. This is a great recipe and I have made it with some repeated successes. I am trying your Best Sourdough recipe from your book and find the dough to be quite loose and having some difficulty in getting good rise. Should the best sourdough dough be similar in texture and feel to the tutorial dough at similar stages along the way ? Thanks for all you do !

@theperfectloaf Год назад

So glad to hear that! Thank you for picking up my cookbook. That recipe is very highly hydrated by design, so the dough will feel looser and more slack. Try reducing the water a bit in the recipe to help suit your flour, it'll firm up a the dough a bit and make it more workable. But that's correct, the doughs will feel very different!

@cheesesam Год назад

Appreciate your help ! Went back to Simple Sourdough for today’s mix. Yesterday’s Best mix used just 30g of the additional H2O. Dough spread very quickly when transferring to the Dutch oven. Even less water next time ? -5% of the autolyse water and no additional water ? Does the reduction in water affect its status as a high hydration dough ? I thought about using the kitchen aid to mix, but am resisting the temptation to change more than one variable at a time !

@theperfectloaf Год назад

@@cheesesam yeah, I'd keep reducing the water. Eventually, it won't be considered "high hydration," though that's very relative to the flour you're using and really doesn't matter too much-the amount of water needs to be adjusted to the flour you're using! You could also try mixing a little longer by hand to give the dough more strength before adding in the reserved water, this will help the dough retain its structure more by the end of mixing. Then, give it another strong set of stretches and folds!

@ivannewman2743 Год назад

Hey there, I really enjoyed your videos, thanks. I have a question. What kind of bread scouring are you using in the video,because I really don’t like what I have and I want to buy a new one and I want to make sure that it’s going to work well. Link or brand please. Thanks again

@theperfectloaf 11 месяцев назад

Thank you, Ivan! You can find all my fav tools, here: www.theperfectloaf.com/my-baking-tools/

@Desterian 2 месяца назад

Hi there! Thanks so much for the video. I've been baking since I was 15 (25 now) just regular yeast bread. I had managed to make one nice loaf of Sourdough from Peter Reinhart's BBA but never delved too far into sourdough. Just got my starter going and bought your book to get me started. Most helpful video I've seen. I noticed you said in one section that if I didn't have time to make levain, I could use my ripe starter, so I plan on using my starter straight from my counter in the morning since I just fed it tonight and forgot to reserve some for the recipe. Excited to see how it turns out. I also plan on skipping the overnight bulk ferment since I work all day Sunday, so I know it'll taste a bit different.

@theperfectloaf 2 месяца назад

Right on! You're going to love the process, it's also very forgiving. Have fun!

@Desterian 2 месяца назад

@@theperfectloafthank you :) you're a really fantastic teacher. My bread turned out fantastic, got great oven spring, and the crumb was perfect for me. Currently working on my second attempt and made the levain this time. Still going to bake in one day due to time, but I hope to eventually try the final proof in the fridge to see the difference in flavor development.

@theperfectloaf 2 месяца назад

@@Desterian so glad to hear that and to help!! You'll get there, just stick with it. Send me a message here or email if you get stuck-and have fun!

@timineycrisalli2194 Год назад

Hi, thanks for this video! Do I have to make both loaves the same day? Could I bake 1 and then leave the other in refrigerator for a couple of days or will that overproof the 2nd loaf?

@theperfectloaf Год назад

You're welcome! You can certainly bake one and then leave the other in the fridge. The one in the fridge will have less rise the longer you leave it in the fridge, but will still be just fine (and taste delicious!).

@creationssbl4472 Год назад

Congratulations on your new book, Maurizio! It looks so beautiful! I think Santa will get me a copy BEFORE Christmas! In the meantime, I am trying to make your Simple Sourdough Bread but the levain has only risen by 1/4 after more than 15 hours in the B&T Proofer at 78F. I made it with a mature sourdough starter (100% hydration, 20% Dark whole rye and 80% KABF) and I used KAAP for the white flour. Any advice? Thank you for all the information, the inspiration and the clear teachings you provide us! ❤️

@theperfectloaf Год назад

Thank you! Don't worry about the rise height alone, if the mixture feels very wet and "goopy," it may not rise a significant amount. Go by all the signs together: *some* rise, a loosening in consistency, a sour aroma. It's probably ready!

@creationssbl4472 Год назад

@@theperfectloaf Thank you so much for your fast reply! I will continue to follow your advise! Good luck with your book! 🥰

@nancyrichmond5426 Год назад

Hello Maurizio! Question...Is there a difference between adding the leaven to the water before autolyse and after autolyse? I'm new to Sourdough baking...so just curious. Loving your book. QR codes...wow! Genius!! Thanks!

@theperfectloaf Год назад

Yes, if you add the leaven to the water before the autolyse, the dough will begin fermentation during that entire time (I mention this a bit in the book). So definitely add the leaven only during mixing unless you account for that extra fermentation time and adjust the recipe! So glad to hear you're enjoying the book and these QR code videos!

@nancyrichmond5426 Год назад

@@theperfectloaf Thanks for the quick response. Make tons of sense.

@coffeegeek54 7 месяцев назад

Maurizio, do you find any advantage in baking after 12 hr. cold ferment? I’ve gone from 12 hr. and up to 36 hr. Not sure I notice a difference. I believe the longer proof should offer more sour taste. What is your preferred time to bake after CF?

@theperfectloaf 7 месяцев назад

I've found exactly the same thing: more sourness/depth/complexity in flavor. You'll also see less and less rise the longer you go. It's a balance and a tradeoff!

@coffeegeek54 7 месяцев назад

@@theperfectloaf thanks very much for your input. What’s your preferred time to proof ?

@theperfectloaf 7 месяцев назад

@@coffeegeek54 I usually like to proof overnight in the fridge (more flavor, great schedule). But if you're proofing at ambient temperature on the counter, it's usually around 1-4 hours until it passes the poke test: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-U9aQV0IZRwU.html

@coffeegeek54 7 месяцев назад

@@theperfectloaf good to know. I usually proof in refrig overnight at least 12 Hrs.

@severinehostein7333 Год назад

Hello from France! What's the temperature of your home during bulk fermentation please? Thank you for your great work.

@theperfectloaf Год назад

Hello! It's usually 23-24C. Happy baking 🙂

@severinehostein7333 Год назад

@@theperfectloaf Thank you! You've been kind enough to mention the temperature in Celcius. That's great 😊.

@claudiapitt8401 4 месяца назад

Hello Maurizio, for me two breads are quite a lot, is it possible to make only one, from 1/2 of the measurements? Do I need to cut the dough? How do I make only one loaf? Thank you, just started my starter today, looking forward. Love your book so far!

@theperfectloaf 4 месяца назад

Just divide all the ingredients directly in half! Happy you're enjoying my book, thx for getting it :)

@lacyenglish3403 Год назад

Thank you

@theperfectloaf Год назад

Happy baking 🙂

@tootseug 10 месяцев назад

7:45 pm. Can I use KA Bread Flour for this recipe? I have KA AP but have only used BF thus far in my bakes.

@theperfectloaf 10 месяцев назад

Yes, it'll work! You might need to add a touch more water to the mix.

@stephaniesaw9336 Год назад

Hi Maurizio Thanks for the video. It is so informative With the levain, I thought it will take 3 to 4 hours to be in the peak in room temp , but your recipe say leave it overnight ..so if that's because it is not 1.1.1 feeding ? What happen if I do 100g water 100 flour and 100g starter to make the levain and mix that into the dough ? Thanks in advance

@theperfectloaf Год назад

You're welcome! Yes, the smaller amount of ripe starter mixed into the levain means it will take longer to ripen. If you do 1:1:1, my levain will ripen in 3 hours if kept around 74-76F.

@koersmichiel Год назад

Hey Maurizio, got your book as a gift for my birthday. I love it! I made this recipe last weekend. It came out great tasting great, but there was this huge tear near the bottom of the bread. (the score opened up pretty far too). I used a DeSh Stoom for over steam. Could this be due to underfementation of the dough? I live in the Netherlands and it's pretty cold around here. I guess my kitchen was about 19 c during the bulk fermentation period. I tried to look for the signs you described in the book but maybe I was too optimistic :) Thanks, Michiel

@theperfectloaf Год назад

Hey, Michiel! Thanks so much for picking up my cookbook. Yea, that's usually a sign of underproofing, give the dough more time in bulk and/or proof to help tame that sort of rise in the oven. A few more tips here, too: www.theperfectloaf.com/guides/proofing-bread-dough/ Let me know how the next attempt goes!

@koersmichiel Год назад

@@theperfectloaf Hey Maurizio. Tried again this weekend. Sadly the dough stuck to the banneton so it was messy when it came out. Tried to shape it again, baked it. Didn't look to good but luckily it tasted great :). No tear in the bread this time, but I'm not sure if that is due to the prolonged proof time or just a result of the messy shape. I like to think it wouldn't have torn either, had it come out of the banneton correctly. :) I will keep using the prolonged proof time and we'll see the next time when I bake. (just wanted to let you know since you were kind enough to take the time to answer my question)

@theperfectloaf Год назад

@@koersmichiel Thanks so much for the update, appreciate that, Michiel! If it stuck in the basket, that's a sign it needed more strength. Mix a little longer or shape tightly enough so the dough has a nice smooth skin on the outside. That'll help! Stick with it, it gets easier and easier 🙂

@kimkordik2589 Год назад

Hello! Love this tutorial. I’m going to make! Question. What temp is the oven? Thx!

@theperfectloaf Год назад

Thank you! Oven is at 450°F (230°C). Happy baking!

@kimkordik2589 Год назад

@@theperfectloaf I just bought your book. Arrives after Christmas!

@theperfectloaf Год назад

@@kimkordik2589 hope you love it, Kim!!

@suzannepayne9474 2 месяца назад

That’s just what I wanted to know.

@krazmokramer 7 месяцев назад

This is a FANTASTIC tutorial! Thank you for making it available. Nearly 30 years ago, I swapped a friend of mine who was a professional baker for the restaurants his family owned, a dental crown for baking lessons. I used to bake every week. I stopped about 20 years ago for unknown reasons. I have started baking again and am finding all of your videos to be quite helpful. As a retired dentist, I discovered that a NEW denture brush is a great tool to clean up my bread basket. It gets out the left over flour and bits of dough that stick to the fabric without damaging the fabric. One equipment question... I have been making my hearth loaves on an oven stone. Is the Lodge 3.2 qt combo cooker the place to start for container baking? I really don't want to drop $300 for a Challenger. THANK YOU!!

@theperfectloaf 6 месяцев назад

Well, welcome back to baking! Seriously cool, now I need to get my hands on a denture brush 🙂 The 3.2 qt Lodge is perfect for baking round loaves, and very cost effective. I would go with that one. Happy baking!

@krazmokramer 6 месяцев назад

@@theperfectloaf THANKS for your reply! I bought the Lodge LCC3 Combo Cooker as you suggested. Parchment paper arrives today. I'm in a small Kansas community, so flour options are limited. I'm using King Arthur Bread flour from Walmart. I have never baked sourdough, so I'm starting with yeasted bread (SAF red) first to get back into the basics of baking. The no discard sourdough starter looks intriguing to me. I will email you to get the location to send a denture brush.

@theperfectloaf 6 месяцев назад

@@krazmokramer all sounds good to me! Keep me posted on how your baking is going 🙂

@pierce_st_quilts 5 месяцев назад

Thank you for the great video. I'm learning a lot. I've made a few loaves following your recipe. But, every time, after bulk and fridge fermentation, my dough doesn't rise like yours. Also doesn't hold the shape like your either. But it looks proofed based on the proof test (from your another video). How can I make it rise better? Thanks!

@theperfectloaf 5 месяцев назад

It all begins with a super strong starter, be sure you feed it each day for a few days before moving on to the next step. You can see how I do that, here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-aOpSkHTJApY.html

@gaianeg7927 Год назад

How many percent the dough has to rise? Thank you for explaining very well!

@theperfectloaf Год назад

The rise can vary based on many factors (mostly your flour!), but I'd say generally, 30-50%.

@OuiemC Год назад

Hello Maurizio! I have asked this question on Instagram but hoping to grab your attention here as well just in case. First of all thank you so much for your wonderful work and book (it came in the mail a couple days ago and I already started working on this recipe last night) My question: My sourdough starter was doing great on the rye / white flour mixture Then I ran out of rye , and fed it only white flour (20g , 100g and 100g) (so same as levain) I put them both at 25 c all night and at the 12 hour mark, I found minimal rise and bubbles .. I still proceeded with another refreshment for the part that was sourdough carryover and used the levain as directed by the recipe but I did find that my dough wasn’t rising at all during bulk fermentation.. and my sourdough starter also seems to be struggling a bit. Is it just what happens when you only feed it white flour? (I only had white unbleached flour from Trader Joe’s ) I’m really nervous about the outcome of this experience now .. I had gotten my starter to a really good place and then just ran out of the rye !

@theperfectloaf Год назад

You're very welcome! Thanks for the comment here, too, I sometimes miss IG comments. With just white flour, you'll see less fermentation activity in general. It doesn't have as much of the "good stuff," (bran/germ) but I also find whole rye really kicks fermentation into high gear, which is why I use it. It's 100% okay to just use white flour though, not a problem at all. If you do, you could try leaving more starter in the jar each time you feed it, to help speed things up. You might have used your starter when it was under-ripe and it just needed more time to ferment. What you can do next time is use more starter to make the levain, and make a slightly larger one, too. Then, use more levain in the dough to help speed things along there, too. DONT WORRY about your starter, it'll be just fine! You can always add rye back in, or even whole wheat if you prefer, or just stick to white flour, too. Again, leave more starter in the jar to help speed things along. I hope this helps. Let me know if you have more questions!

@wfe06 Год назад

I am trying to make this recipe but I have a question about the starter/levain. I followed the recipe in your book to create my own starter, but I found that I'd need 40% inoculation to get a ripe starter in 12 hours, rather than the 20% you prescribe (still using a 70/30 white/rye flour mix at 100% hydration). For all the recipes in the book, should I then also double the inoculation percentage in the levain (i.e. for this recipe, should I mix my levain with 40g ripe starter, 100g white flour, 100g water)? Thank you for the great content in your book and on your channel!

@theperfectloaf Год назад

Hey there! Yes, if you find you need a higher inoculation, absolutely go forward with that. It might be because it's cooler right now in your kitchen. Let me know how the bread turns out and have fun!

@kgoelz0103 Год назад

Hello, two questions. Do you measure the levain before adding it? I have noticed that I don’t have 220 grams in the morning. Also, I want to make bread bowls and was wondering how to adjust baking time since it is half a loaf?

@theperfectloaf Год назад

I don't usually measure the levain, just do your best to scrape out every little bit and even if it's a little short, it's okay. If you're baking smaller pieces of dough, you'll have to reduce the baking time as you indicated, but it's hard to say! I would keep an eye on them in the last 10 minutes of the bake (but do everything else the same).

@kgoelz0103 Год назад

Thank you. I did 15 and 15 min and it worked well.

@dannycarreiro9599 Год назад

Hi Maurizio, did the dough puff that much in the fridge? The dough at the 18 min mark compared to the 18:11 seemed quite different. Thanks

@theperfectloaf Год назад

Yes, that's how much it rose with proofing overnight in the fridge (my fridge is at 39F, but keep in mind the dough is covered with these large bags of warm-ish air)!

@dannycarreiro9599 Год назад

@@theperfectloaf thanks for the reply. Another question, i don't get much rise in the fridge during the retard, you think i could be pushing the bulk too far? Thanks

@theperfectloaf Год назад

@@dannycarreiro9599 that's very typical, the fridge is cold! If you push the proof too far, yes, that can happen, too. If the loaf came out dense or little rise, but with lots of little holes, it could have proofed too far in bulk. My guess, though, is it's just fine because you won't see a ton of rise in the fridge.

@larry-mk6bc Год назад

It looks nice, but did you achieve a good crumb as well?

@theperfectloaf Год назад

Thanks! I show a cut piece; I think this recipe makes wonderful bread.

@ejjehazzam 7 месяцев назад

Hi at what temperature the loaf was baked

@theperfectloaf 7 месяцев назад

450F (230C)

@Ibitethehandthatfeedsme 2 месяца назад

Thanks for this recipe! It was easy to follow, and I found that my dough looked very much like yours. I didn't manage to get much rise on it, however, and this resulted in a dense and heavy bread. What might have gone wrong? How do I troubleshoot? I did have a good rise in the bulk fermentation stage, but once it went into the oven it didn't rise much...

@theperfectloaf 2 месяца назад

Hmm. Very strange. It's possible if it overproofed it won't rise too much in the oven. OR, it might not have been shaped tightly enough, which would mean it would spread out instead of spring up.

@Ibitethehandthatfeedsme 2 месяца назад

@@theperfectloaf Thanks for the advice! I will pay attention to it next time. Is there a maximum number of hours I should leave it to proof in the fridge?

@theperfectloaf 2 месяца назад

@@Ibitethehandthatfeedsme it depends on the dough, but generally another 8-12 hours will be okay. If you go longer, 24 hours, you'll have less rise in the oven, more sourness, but still okay for most doughs!

@mru639 Год назад

Hi Maurizio, we bought your book and we loved it! However we have tried to make this bread several times and it comes out very dense and just one big air bubble it the center. Do you know what could be the reason? We would really appreciate your input 🙏🏽

@theperfectloaf Год назад

Thanks for picking up my cookbook! It sounds like perhaps your dough was slightly underproofed. There are a few indicators your dough could be under: explosive rise in the oven, dense spots in the interior with potentially scattered large holes, and a gummy texture to the interior. Finally, it’s possible the bottom of the loaf might be slightly bowed upward (like the letter “U” - the top will kind of dome). Make sure to build your levain from a starter that’s strong and mature (meaning it’s risen to it’s peak height before you take some to use). From there, bulk fermentation is very important! Make sure your bulk fermentation goes sufficiently far, you want the dough to look smooth, it should have risen considerably, and have bubbles here and there -- it should look alive. If you tug on the dough a bit it should offer resistance to your tugging, it’ll feel stronger. Give the dough the time it needs in bulk fermentation! If you have to give it another 30m or hour to see these signs, do so. It's important for this step to go sufficiently far for the dough to have enough fermentation activity before its proof. Check out my guide to proofing for a bit more help, too: www.theperfectloaf.com/guides/proofing-bread-dough/

@bartosl.3453 Год назад

Looks great and suspect it even tastes better. I do have a question - can I use small amount to yeast if I do not have a sourdough starter when making the Levain otherwise called a "poolish"

@theperfectloaf Год назад

You sure can!

@coffeegeek54 8 месяцев назад

Maurizio - Have you baked sourdough in cold oven with DO? And if so, what are your thoughts?

@theperfectloaf 8 месяцев назад

I have done this in the past and did not get good results so always recommend baking in a preheated DO. (Though, I'm going to be thoroughly testing this more soon!)

@coffeegeek54 8 месяцев назад

@@theperfectloaf thank you ! I’m holding off on doing at the moment.

@nedalelawam2840 Год назад

Thank you for sharing this recipe simple question total time for preparation how it takes Please

@theperfectloaf Год назад

Takes about 24 hrs total time or so, counting the overnight preferment (levain)! Most of this time is hands-off, though.

@amandalovell2922 2 месяца назад

do you have a link for the proofing basket you're using in this video?

@theperfectloaf 2 месяца назад

I get these at sfbi.com!

@amandalovell2922 2 месяца назад

@@theperfectloaf thank you! i just got your cookbook in the mail this week and have used 2 recipes and they both turned out perfect :)

@theperfectloaf 2 месяца назад

@@amandalovell2922 woo hoo! so glad to hear that. have fun :)

@christyg1236 Год назад

Instead of 4 hours after the last stretch and fold in the first fermentation, Is it okay to leave overnight at room temperature? And again during second rise (after I put it in my proofing basket) can I also leave it out overnight instead of the refrigerator?

@theperfectloaf Год назад

No it won't be okay to do that, unless your room temperature is very cold, around 39-44F. That will be too long in proof at a warm temperature! It's best to put the dough container into the refrigerator overnight if you want to do a "cold bulk fermentation" in that way. For the second rise (proof), yes, you can leave the dough, shaped and covered, at room temp for 2-4 hours until it's sufficiently proofed.

@christyg1236 Год назад

@@theperfectloaf oh okay got it. Thanks! I guess I got to make some room in the fridge 😆

@FiestyKiki 7 месяцев назад

I would like to buy the book, but I need to know if the instructions in it use the metric system, which is what I use.

@theperfectloaf 7 месяцев назад

Yes, everything in my cookbook uses the metric system.

@DebRoo11 3 месяца назад

Does the dough need to come back to room temperature (after being in the fridge overnight).before you bake it?

@theperfectloaf 3 месяца назад

Nope, bake straight from fridge.

@DebRoo11 3 месяца назад

@@theperfectloaf thank you so much for replying! I can't wait for your book to arrive. You've been very helpful

@witneyl 6 месяцев назад

what oven temperature do you use?

@theperfectloaf 6 месяцев назад

450F

@helloneighbor11 Месяц назад

I recently purchased the book. I am on Day two of this recipe now. I have a 14" Dutch oven would it work to make a double sized giant loaf?

@theperfectloaf Месяц назад

Thanks for getting my book, hope you're enjoying it so far! Yes, you can use a larger DO. You don't have to scale up the dough to fit it, either. As it is will work just fine.

@helloneighbor11 Месяц назад

@@theperfectloaf that's interesting I always imagined the dough spreading flat in the large Dutch oven, but it makes sense the dough keeps the shape and just rises in the oven. I have a small combo cooker I use that works great, I just wanted to try a giant loaf just not sure if it would cook properly. The book is very good, detailed and colored pictures are all appreciated. I haven't cooked the recipes yet, but I imagine they will all be great. I like how most of the recipes use a levain requiring a much smaller amount of starter. Other recipes I've seen ask for large amounts of starter, for those recipes I may just build a levain as well instead of keeping a huge quantity of starter.

@helloneighbor11 Месяц назад

@@theperfectloaf my bread came out great

@theperfectloaf Месяц назад

@@helloneighbor11 so glad to hear that!! Enjoy :)

@coffeegeek54 6 месяцев назад

Maurizio - my last few loaves have had more holes than I’ve had in past. Today’s bake was large - what do you think causes this ? I’m guessing my shaping. I use your recipe. I don’t see a way to share photo. Hole is in middle - size of a quarter and goes for 1”.

@theperfectloaf 6 месяцев назад

Yes, that can be a shaping issue as long as you're seeing the rest of the crumb well-fermented with holes (no gummy spots). When you're shaping, gently pat the dough down a bit to better distribute those bubbles in the dough.

@filluponbread Год назад

I find that there’s a huge difference between King Arthur AP and Central Milling ABC, both in terms of water absorption and falling number. Any time I use KA AP, fermentation takes a LOT longer. Not the case with their bread flour which has a lower falling number. Or with Central Milling ABC which is even lower. Can you clarify which medium protein white you used in this recipe?

@theperfectloaf Год назад

You bet. For this recipe I used CM ABC Plus. I do find differences between these flours as well, but as with many things with baking, it'll require adjustment for every mix! If I had to choose, I'd go with CM flour, but I've also made this and it turned out really well with KA AP (and even their Bread Flour, with higher hydration).

@roseostrich3003 Год назад

I'm also using ka flour and I get smaller loafs then perceived in video. I'm using beginners sour dough recipe and trying figure out why. When I shape it I get a smaller round and it sometimes even spreads when remove from banneton giving me bigger wider loaf. Taste is awesome so I keep on drying but could ka flour need a diff hydration?

@theperfectloaf Год назад

@@roseostrich3003 its very possible you need to reduce the hydration if the dough feels very wet and weak!

@roseostrich3003 Год назад

When I weigh the breads it's 870 approx not 900. The leavin seems weigh less then 220 after rise more like 170. Does it make sense? My loafs are smaller then yours

@theperfectloaf Год назад

@@roseostrich3003 it's normal for things to come in a bit short sometimes (it can be hard to diligently scrape things out 100%!). You could scale up the recipe just a little more to cover the loss if you'd like, Rose. I'd use baker's percentages to do that! www.theperfectloaf.com/reference/introduction-to-bakers-percentages/

@deepjariwala7225 Год назад

What was the temperature at which the oven was preheated with DutchOven and temperature at which the dough was baked w/ lid and w/o lid?

@theperfectloaf Год назад

Both were at 450°F (230°C)

@deepjariwala7225 Год назад

Thank you for responding back! It’s amazing to see you here with amazing tutorials. I started my sourdough baking journey 5 years ago following your website only and even today still going back to your instructions.

@theperfectloaf Год назад

@@deepjariwala7225 Gosh, that means a lot to hear I've helped for so long!! That's exactly why I started the site so long ago 🙂

@austin5310 Год назад

The description box says 760g Water, the video says 660g water which is correct? What size are those baskets? Your favorite tools' link was linked to rattan baskets in this video, the baskets you used are wicker. I don't have any yet, so want to know which type of material is better in your opinion? Salt, you don't talk much about it. Your link is to Fine Ground Celtic Sea Salt for all your bread recipes? because varied brands of salt can weigh tremendously different. any particular reason not to mix the salt and 60g of water first to ensure salt is melted then then incorporate to levain/flour mixture? Thanks for such a detailed video!

@theperfectloaf Год назад

Hey, Austin! Great Q's. The 760g water is for the total recipe, which includes making the levain (total water = levain water + mix water). For the baskets, I like wicker but both work equally well, IMO. The wicker ones are from SFBI.com. I have a mix of both in my pantry! Yes, I like using fine Celtic sea salt for all my recipes. Fine so it dissolves readily, and I like the flavor of that particular salt. You can certainly add it in sooner, though once it's added it'll have a tightening effect on the dough making it more laborious to mix by hand. Not a huge deal, do what you prefer there. Hope that helps and happy baking!

@rubywildcrow Год назад

Since it is 2 loaves can I bake 1 let the other 1 sit and bake it right after the first?

@theperfectloaf Год назад

Yes, leave the second one that's waiting in the refrigerator until the first is finished and the oven is back up to temperature.

@rubywildcrow Год назад

Aaawww / thank you so much!

@tgif1207 Год назад

Do you use a particular brand of flour? Ever use any ancient grains like spelt, Einkorn or emmer?

@theperfectloaf Год назад

Yes, lots of info on what flour I like over at my website. I use spelt and einkorn constantly in my baking 🙂 Check out my recipes, here: www.theperfectloaf.com/recipes/

@tgif1207 Год назад

Thank you...can't wait to check those recipes out!

@jifastyles Год назад

Can you put the starter in the fridge? And for how long before you feed it?

@theperfectloaf Год назад

My starter doesn't do well used straight from the fridge, I prefer keeping mine out on the counter for at least 2 feedings before using it to bake with!

@jifastyles Год назад

@@theperfectloaf thank you

@lightovercomesdarkness8707 4 месяца назад

Hello! I can’t seem to find this recipe in your book, can you tell me the page or name of recipe in the book? I am having trouble finding it by the name given. Thank you!!

@theperfectloaf 3 месяца назад

Hey there! It's the first recipe at the very front before the Recipes section :)

@lightovercomesdarkness8707 3 месяца назад

Thanks so much. I would like to say that this book is beautiful!

@theperfectloaf 3 месяца назад

@@lightovercomesdarkness8707appreciate that, thank you!

@SkollReaver Год назад

Are you using a shower cap to cover your dough during fermentation?

@theperfectloaf Год назад

He he, it sure looks like that. They are reusable plastic covers with an elastic band-super handy in the kitchen! They're linked in the video description on my tools page.

@jothesw 3 месяца назад

Hello! Love your videos (book is on the way). Please help- I followed this recipe and think I've skipped something. Note- my bulk fermentation took several hours long because my home is cool. I proofed for the 16-hrs as mentioned on your website, and the loaves looked good- height and push test. However, when I turned them out the tops (what was bottom of the bowl) were tacky to touch, spread more than yours, and scoring was messy. The ladder could have been due to the knife I used. Out of the oven they look and smell great. The scoring isn't pronounced and the rise is a bit higher than yours. Did I do something wrong with the proofing? Thank you!!

@theperfectloaf 3 месяца назад

Hey there! Thanks for picking up my cookbook. It could be that your dough overproofed on you, but more likely, and much more common, is that it was under strengthened. Be sure you're kneading or stretching and folding the dough enough so that by the end of bulk fermentation the dough is smooth and elastic (resists stretching out, to a degree).

@jothesw 2 месяца назад

@@theperfectloaf THANK YOU!! It turned out great tasting and looking-- crumb, size. To get the dough to where it needed to be, it took long to proof. My kitchen temp is around 65. Do you think since the proofing took so long, I should have changed the folding time frame or frequency? Hope you have a nice week.

@theperfectloaf 2 месяца назад

@@jothesw it should have been okay, but yes, that's very cold! Try to keep the dough around 72-74F if you can. It's okay to lengthen the bulk and proof times to compensate, though. If you find the bulk is taking a lot longer and you've already given all the folds upfront, try to give one midway through just to keep the dough organized.

@jothesw 2 месяца назад

Thanks! I'm literally currently watching this video prepping for a second round. ❤

@theperfectloaf 2 месяца назад

@@jothesw Let me know how it goes this next time! You got this :)

@ellapeker9766 6 месяцев назад

Hello Maurizio, in your video you said that you have a total of 660 g of water, but your recipe below says 760 g of water. What is the correct amount?

@theperfectloaf 6 месяцев назад

the 660 is what goes in during mixing (the other water is used for the levain, the preferment)

@ellapeker9766 6 месяцев назад

@@theperfectloaf thank you!

@davidmeehan1905 2 месяца назад

I'm getting there but my sourdough browns too fast. I can't find your baking temp, maybe I'm missing it. I start with 450 degrees for 25 min, covered, with convection on. That part is fine, then I uncover, add ice for steam and cook another 20 minutes. And it comes out very dark brown, just before looking burnt..?

@theperfectloaf 2 месяца назад

Turn your oven down to 425F and bake it there. It's likely a difference with oven or it might be your elevation!

@christyg1236 Год назад

I don’t need two loaves at once, can I half all the ingredients and just make one loaf? Or will halving everything affect the baking process negatively?

@theperfectloaf Год назад

You can absolutely halve everything and make just a single loaf. If you're interested in an in-depth explanation, see my guide here, where I discuss doing this: www.theperfectloaf.com/reference/introduction-to-bakers-percentages/

@christyg1236 Год назад

@@theperfectloaf thank you so much for your reply and for the helpful link!

@baxevanivoula1763 Год назад

You said that you used room temperature water. On the other hand, I have noticed that when I use cold water from the refrigerator my dough is getting more fluffy. Is that ok?

@theperfectloaf Год назад

it really depends on the temperature in your kitchen! It's fine using cool water if that's working for you, absolutely 🙂

@WheresBillie104 Год назад

I know tho comment is out of place but I can’t find a video that is more suited to ask: Can you do a video on techniques to incorporate a stiff starter? I rushed a loaf today with a 70% hydration levain and know I didn’t evenly mix it with my autolysed dough. So I was curious how it would turn out. Ended up being fantastic however I can see sections in the crumb that are clearly the whole whet levain and others the white flour used. Anyway, a very stiff starter and levain in my opinion produces good flavor. I have preserved water to mix the levain in only the spare water but it only ends up disintegrating into clumps and not fully dissolve. Anyway, maybe your answer is that you maintain a stiff starter but jump to a 100% hydration levain when baking. Just an idea. Thanks!

@theperfectloaf Год назад

Will definitely be talking about this soon; I use a stiff levain for many bread types. I break up the levain into small bits I place on top of my dough all over. Then, I pour the mixing water on top to help moisten it. When I'm mixing, I'll pinch those pieces as best I can, and it always evenly disperses. Another approach would be to effectively dissolve the stiff levain in some of the mixing water. I use a stiff levain (or starter) often, it's absolutely possible to use one when making bread!

@WheresBillie104 Год назад

@@injectiledysfunction9921 good point.

@theperfectloaf Год назад

@Bakhmut Bob that works, too, if a bit messier 🙂

@zzing Месяц назад

Following this for my first time, I am wondering two things: 1. Can the mixing step be done with a stand mixer and dough hook? 2. Can pizza dough be done with this same method?

@theperfectloaf Месяц назад

Yes to both :)

@friedrichmuhlenbrink3132 Год назад

How is this recipe called in your book? I can't find "simple sourdough". Thx Leo

@theperfectloaf Год назад

Ahh, super sorry about that! It's the very first recipe in the book, the Simple Sourdough that's the tutorial in the front of the book 🙂

@ejjehazzam 7 месяцев назад

Can I skip the leaving? I simply don't have any.

@theperfectloaf 7 месяцев назад

You definitely need a sourdough starter!

@actuallywhatimeant2583 Год назад

Are the three stretches 30 minutes apart?

@theperfectloaf 11 месяцев назад

The three *sets* of stretches and folds are 30 minutes apart. Each set has 4 stretches and folds (one on each side).

@Linda60ism Год назад

Your oven pre-heated to what temperature though? I can't find this info nowhere!!!

@theperfectloaf Год назад

Preheat oven to same temp I bake at: 450°F.

@tgif1207 Год назад

I may have missed it, but not sure what temperature you have your oven at...I heard you say to preheat for 45 minutes, but somehow missed the oven temperature.

@theperfectloaf Год назад

450F 🙂

@tgif1207 Год назад

Thank you. I've been trying to tweak this...when I started, a lot of recipes said 475-500, but the bottom of my bread was too done. I tried the trick of putting sheet pan on rack below. That helped, but still thought 475 was too high!!

@theperfectloaf Год назад

@@tgif1207 Yea, over the years, I've found 450F is just perfect!

@lolaa839 3 месяца назад

So 450 degrees for 45min?

@NeuroSquire 9 месяцев назад

I don’t really understand the point of the levain. Is it possible to just use your starter that you fed the night before?

@theperfectloaf 9 месяцев назад

Yup, you can surely do that. I make a levain so I have a dedicated mix that I can alter (that may have different flour than my starter, or be kept at a different temp, or a different hydration). But if you feed your starter regularly, it'll work just fine in this bread! Here's a full breakdown of the difference between a levain and a starter: www.theperfectloaf.com/what-is-a-levain-and-how-is-it-different-from-a-starter/ Hope that helps!

@NeuroSquire 9 месяцев назад

@@theperfectloaf Man. You’re so awesome. I got your book and you’ve been such a great part of learning to bake my own bread. Thanks for all of your great guides and recipes. Best to you!

@theperfectloaf 9 месяцев назад

@@NeuroSquire means so much to hear that. Thank you and happy baking!

@KarissaPitaniello Год назад

What constitutes as "ripe" sourdough?

@theperfectloaf Год назад

I talk about it in detail, here: www.theperfectloaf.com/how-do-i-feed-my-sourdough-starter/

@VolkerHenninger Год назад

What’s the baking temperature?

@theperfectloaf Год назад

450°F (230°C)!

@VolkerHenninger Год назад

Baked this this morning. Excellent!

@theperfectloaf Год назад

@@VolkerHenninger So glad to hear it turned out great!

@sadesmercy8810 Год назад

Oven temperature please?

@theperfectloaf 11 месяцев назад

450F!

@kgoelz0103 Год назад

Quick question, you say 30-35 min. How do you know if it is done

@theperfectloaf Год назад

Internal temp will be around 204F, the crust should be deeply colored and crispy all over!

@kgoelz0103 Год назад

@@theperfectloaf thank you.

@kgoelz0103 Год назад

Sorry I have another question, do you measure the starter before adding it to the flour? When I do, I don’t have 220 grams.

@theperfectloaf Год назад

@@kgoelz0103 my starter, yes! I don't usually measure a levain, though.

@marythomas6478 7 месяцев назад

😂 I have made this recipe three days in a row. The outside is always beautiful. The inside is dense and damp. I am in central Florida. My house stays about 74°. I watch the video and go step-by-step. I use your recipe for the starter. I’m using a gas oven. My starter is 14 days old and doubles the bread taste OK but the texture is really wrong. The third day was better than the first and second and I did wait an hour before I sliced it. Maybe my steam did not work so good, I didn’t follow that exactly.

@theperfectloaf 7 месяцев назад

You might want to ensure you're baking the loaves fully, it sounds like they could use a little more time. Be sure the internal temp of the loaf is around 204F!

@marythomas6478 7 месяцев назад

@@theperfectloaf Day 4 increased covered time by 5 minutes, 25 covered, 35 uncovered at 450 degrees. Internal temp was 203 degrees. Waited 1 hour to slice . Slightly better interior texture. I think what you refer to as the crumb, all the holes etc look very nice. Looks and taste good, but still moist, slightly gummy, dense for lack of better word and dense. Toasted piece hoping to dry out, but it didn’t. Using cast iron skillet with dome made from tin foil. I appreciate you replying to me, that’s nice.

@theperfectloaf 7 месяцев назад

@@marythomas6478 glad it improved. Hmm. I'm wondering if they might be over hydrated or over proofed. If the dough is very wet and hard to handle, try reducing the water in the recipe a little bit, maybe 20grams. You can always shoot me over an email with photos, too. Head to my website: www.theperfectloaf.com/about/

@Mari-jw6mn Год назад

Please help, I’m watching your videos, reading your book, but my dough ist always slaggy and weak after proofing cold or warm. Always so wet on the dough after staying in a basket and sticking to it. I don’t know what I’m doing wrong 😭😭😭😭😭😭

@theperfectloaf Год назад

Most likely your flour isn't able to handle the same water as mine in my recipes-and that's okay! Just reduce the amount of water you add to your mix. If you've added all the water, make sure the dough feels cohesive and not super wet or runny, if it does, then add flour to firm it up.

@gailgreenspan23 10 месяцев назад

Me too- my dough is just way too sticky and I can’t form a loaf with it. Will try adding flour.

@kmichelle108 Год назад

So… you’re not gonna believe what I did. I made the Levain recipe for your sourdough pan de me recipe in this one… I realized this after I already started mixing everything so my bread is in the shaping phase now.. how will this affect the bread given I didn’t have enough starter in my levain?

@theperfectloaf Год назад

It'll probably turn out just fine 🙂 Let me know!!

@kmichelle108 Год назад

@@theperfectloaf so it came out good but I think not so much oven spring as previous when I did it right lol also I bought your book! So glad my husband told me to google sourdough making and watch videos which made me find your page. You’ve literally changed the game for me and thank you for all your responses! Much appreciated!

@theperfectloaf Год назад

@@kmichelle108 amazing, so glad to hear that and thank you for picking up my cookbook, Kimberly! Let me know if you have more Q's going forward and have fun 🙂