You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: thbrco.io/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!
Thank you for the book, I have been following you for a while and watched many of your videos, I find them entertaining and informative. I do have a question, in your short written instructions to this video you mention to Autolyse the dough but in the book that I downloaded you said that you do not Autolyse that you Fermentolysis instead. Can you help me with this.
This truly is the best video on sourdough. I'm an amateur home baker in a hot and humid tropical country, and no matter what recipe I follow my dough turns into a sour sticky mess sticking to everything and I'm scraping the heck out of every dish and finger and countertop that I was just going to give up. UNTIL. THIS. VIDEO. My dough today was silky, stretchy, didn't tear, miraculously didn't stick to my fingers, and came out in one lovely lump from the dish. I was so happy and actually wasn't even surprised because you explained every step and factor so well that I knew how to work with it (while caring for my baby, sending my toddler to school, naptime, activity time, feeding time, outdoor time and bedtime) and my dough IS. STILL. BEAUTIFUL. WOW. I'm so happy and so grateful. You are the sweetest geekiest baker and the world is a better place because of you. 🌈💖
@@the_bread_code thanks for your reply! 😊 Actually yes I did have 2 questions, pardon me if I missed them in the video because I went through it a few times but couldn't find the instructions: 1. If I have proofed it in the fridge, how long do I need to freeze it for? 2. How long do I need to bake it covered in my French oven pot before removing the lid? Thank you!
I'm SO glad I tried this recipe. FINALLY, after years of inconsistent results with various recipes, this one really works, every time. I've made it each week for the last four weeks and each time, the bread comes out picture perfect with excellent oven spring and a beautiful "ear". The crumb is open and the taste is excellent. Hendrik, I can not thank you enough!
I have a starter that my mom got from an Oregon State historian back in 1985. The historian had it from her family, who brought it with them by covered wagon from the East Coast, all the way to Oregon Territory, so this starter is probably nearly 150 years old. I thought my mom didn't have it any longer, so when I recently asked her if she still had it, and she did, we were both skeptical that it still worked. She took it out of the fridge and thought it was dead, but I told her to leave it out on the counter and wait. Sure enough, it still works. It took me two months of feeding it once or twice a day to bring it back to life, and now one of my greatest joys is popping the lid and smelling that amazing fragrance. But the recipe I tried left me disappointed until I watched your video. I followed your instructions to the letter until I realized I needed a banneton (I had never heard of one until now!), so I did what any resourceful female diesel mechanic who also happens to love messing about in her kitchen would do -- I made a banneton out of cardboard and lined it with a dishtowel! It worked like a charm until I went to tip the dough out onto my scorching hot baking sheet. The dishtowel wasn't secured to anything, and it obstructed my view, and when I pulled my "cardbanneton" away, my beautiful dough that I had painstakingly formed and strengthened and stretched was laying in sweet repose on the baking sheet, center stage, UPSIDE DOWN. In the amount of time it took for a squeak of dismay to escape my lips, I realized flipping the dough over would be more damaging than leaving it be, so I shrugged, scored the underside which was now on top, and "sent it". For being a "mistake loaf", it came out of the oven looking absolutely beautiful. I am currently waiting 2 hours before I dare cut it open, which is cruel because it smells heavenly, but wait I will, and I can't wait to try the process again with the new banneton kit I ordered online. The only thing better than baking bread is sharing it with friends, and I have well and truly caught the baking bug. Thank you for all the excellent information and instruction. I'm looking forward to becoming the baker I've always wanted to be but never knew how. Again, thanks!
I can not express enough how grateful I am for helping me bake the best bread! I have tried so many recipes and watched dozens of videos and thought I won’t be able to ever make it as in the videos. But you advice in this and your other videos helped me tremendously. I managed to get a great crust and the taste is exactly what I was looking for. Thank you and keep up the good work you are doing for us!!!
I agree about the rye flour. I’ve found over the years after growing many starters that rye has the best flavor. I’ve also noticed that people who don’t like rye bread don’t dislike the rye flour starter. My husband hates rye bread (sacrilege!) but he loves the bread made with a rye flour starter. So to anyone here afraid of rye flour, don’t be! It’s yum!
I asked him that question just now and see your or comment. My husband hates rye also. So, your saying that the flavor of rye in the starter doesn’t permeate in the bread?
@@SparkyOne549 yes. He says he cannot taste the rye in the starter. I’ve even used rye flour up to a quarter in the recipe and he cannot tell. I like the rye starter because I feel like it’s a stronger starter, or that’s what happens for me. I live in a very humid climate so I need a strong starter that I don’t have to feed 3 times a day. Lol
@@dia9491 Nice! Thanks. My guy is the same. I also need to use rye in my starter because of a cooler muggy climate, and my starter is sluggish. I use 50/50 white with whole wheat and it still struggles.
This tutorial is the best guide for beginners, you make it so simple. I have tried other recipes and techniques but your method is so simple and straightforward and easy to follow. So far I have made four loaves and every time they have turned out great. You explain every single step very slowly and simply. Kudos to you!
The best advice I've read... "it is not the recipe you are mastering, but the understanding of the fermentation".... & when you think about it that's the key to it all
One of the best sourdough bread guide out there. I've baked through at least my own weight in flour and I keep coming back here to keep myself grounded. Thank you!
I just want to take a second to thank you, I have been trying to make sourdough bread right since the pandemic started. Your videos are so helpful that I finally got it right it looks amazing. Thank you so much
I just want to take a second to thank you, I have been trying to make sourdough bread for quite a while but never get it right until see your videos and it was really helpful as you explained way better than so many other videos I been watching! “THANK YOU” so so much!❤️❤️❤️
Mal ehrlich: Man kann schauen, wo man will, geile Rezepte gibt es überall. Aber niemand erklärt das so ausführlich, nachvollziehbar, sympathisch und humorvoll, wie DU. Super! Ich bin von Deinem Kanal und Deinen Backergebnissen begeistert. Weiter so!!! Liebe Grüße aus Zypern!! Let's be honest: you can look wherever you want, there are great recipes everywhere. But nobody explains it in such detail, understandably, sympathetically and humorously as YOU. Excellent! I love your channel and your baking results. Keep it up!!! Greetings from Cyprus!!
;-). But it seems to be a good idea to be precise when baking bread. I´ve been baking bread for about two months now and started with sourdough right away. Believe me- there are not many mistakes i did not make so far. Thx for this great video. Everyone published is a great help.
This is pretty much the same process I ended up using after hours of research and many, many wasted hours and loafs I was tossing. Wish this had been out earlier!!! This is the only instructional video and recipe needed! Just pay attention to what he says at 5:22 about the acidity of the starter. If you have any suspicion that might be the case, e.g. it is *super* sticky after fermentation, and doesn’t hold the shape when shape it. To heal your starter, you really want to feed your starter with a high ratio, if you only feed it once a day. Up to 1 to 10 to 10 for a 24 hour feed (5g starter, 50g, 50g) even, and repeat that for a few days!
Moin and Gluten Tag. Feel free to drop a comment here with some bread troubleshooting. I will do my best to have a look and offer some guidance. If you are interested, consider helping another fellow baker as well. Also very curious - what is your day to day sourdough recipe? Happy baking and may the Gluten be with you. Edit: I have also now added a written version of the recipe: blog.the-bread-code.io/recipe/2020/12/22/the-last-sourdough-recipe.html
Gluten tag! The summary table may just be the miracle fix for trying SD in the tropics here! I just had a question about the proofing time: If we wanted to do an overnight retard in the fridge, what would be the appropriate duration for a dough made at 29.4C room temp? Also what are your thoughts on premixing(kind of like an overnight mix of flour, water, sugar in the fridge instead of the autolyse? Luv your spirit
@@LauRa-yi1yu yes I am also struggling here in KL, Malaysia with a similar temperature. But also the flour quality seems to be a problem here. If I see the gluten development just after an hour of autolyse I can just dream about that. On top my water here is super soft. Never decalcinated my Expresso Machine in over 10 years. So all in all it's challenging and I haven't been able to make such a nice ear. But I don't give up.
I scored my loaf on top (in a square/ tic tac toe shape) with a lame but the loaf expanded from the bottom there is a huge ballooning blob on the bottom of the loaf so it looks upside down... do you have to score very deep? Was it the number of cuts?? I’m so confused! Lots of oven spring though 😅
@@LauRa-yi1yu You'll probably have to adjust the schedule to your climate. Try his trick by taking a small amount of the dough and set it aside in a small jar wrapped with a rubber band right before you leave it to bulk-ferment. When the dough increases by about 30% it's ready. Depending on more variants besides your climate (such as - how strong is your starter, your feeding ratio and so on) the process might be slower or faster than expected so it's always good to track it. I can say that I live in a place with 80% humidity and about 32-35 C on average in the summer and it works great, but my AC lowers the temperature to 20-21. But I know many people who don't have AC and still manage to make good sourdough at home.
This is an absolute WEALTH of information, thank you! I've been struggling with my starter acidity and with getting enough rise in the bulk rise stage and your videos have truly helped to improve my loaves. Many, many thanks to you and your channel. Happy baking!
He has talked about the starter acidity but Im not sure I understand. When he says to feed the starter 1:5:5, is that so our starter doesn’t eat up the food too fast? Like we make our bread BEFORE our starter falls back down (And has that fermentation smell)? I’ve watched lots of his vido3s but not sure I one hundred percent I understand starter acidity 🙏🏼
@@alexandraison6429 Yes, I think you have the right idea Alexandra. You have yeast and bacteria in your starter. Both are eating the flour. The yeast produces carbon dioxide gas and makes bubbles. The bacteria produces acid, vinegar at room temperature. We feed the starter with 5 times it weight in flour so that there is not too much acid (vinegar) when we have enough yeast to add to the dough. Hendrik has given the clearest explanation about managing the fermentation of starters and sourdoughs I have ever seen. I am not there yet but I think that understanding how you are balancing the growth of yeast and bacteria to get good aeration from the yeast and good flavor from the bacteria without letting the bacteria go too far and ruin the aeration is the key to making a great loaf of bread. You have to do this by watching your starter and your sourdough. It helps to know what you are watching for.
I've made 3 breads with this recipe to make sure, that my bread wasn't so good just by accident. And yup, the 4th is right now in the oven. ;) Thank you!
I failed many times trying other recipes but THIS time with a throughly describtion of process (and also tips on how to find out best hydration for specific flour!!) I was able to make a bread that WAS NOT a FRISBEE! Your videos provide a wealth of information and additional tips that are so helpful for beginners! Now I'm soo excited to refine my bread with this recipe! Thank you!
This video was so helpful, I've watched countless videos, made tons of loaves of sourdough bread, over the last 10 years. But if I had watched this one first, I would have never needed to watch another one, and saved myself from so much trouble, and so many mediocre loaves! Thank you! Also, if you use a permanent marker instead of a rubber band it's easier and washes right off of glass :)
Your comment greatly encouraged me, because I plan a massive sourdough baking experiment once I get moved back to my hometown for retirement. Am prediabetic, and using sourdough has helped me maintain lower A1C numbers. 👍
Hi, i'm a passionate bread experimentalist :) You are great ! I watched a lot of videos and attended online classes until now but you have a special way of presenting the process so that i watched your videos from start to finish with joy. Thank you a lot !
@@the_bread_code Sie haben klar ein Fan. Was fur mich interesant ist ist das Sie fur mein Hertz sprechen. Ich muss auch ales verstehen bevor ich es mache :) und experimentiere auch gerne. Ich habe auch ein dafur gebasteltes Ofen. Von Grund ab, nach 2,500 jahre alte Plane. :) Mein deusch ist nicht si gut.
Even following these instructions EXACTLY, bread was very flat with little rise. A friend said she kneads in stand mixer 5 minutes prior to bulk fermentation, which I tried. Worked perfectly!!! I never seem to manage to fit fermentation and baking into same day, but your trick of putting in fridge works fabulously. I even had to wait 48 hrs one time, and it still ended up great. Thank you for doing all the hard work!! The fermentation table is super helpful!
Oh noes. Maybe you need to tweak your sourdough starter a little bit and make it more active: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yYkTrGHNW2w.html. Try to not go for doubling in size in bulk, maybe around 50% to begin with.
I think this is the best of your videos--and the other ones have been excellent. As a scientist I love your engineering background. Knowing why things work is so helpful. Love the freezer hack and the oven hack that you have presented in earlier videos. This video is just so detailed and complete--it really is all you need to start baking bread. Thanks for all your hard work. Danke.
Moin Ed. You are most welcome. Glad you liked the video. It is a little long and overwhelming for some hehe. I also added some chapters just so people can skip in advance. Feel free to reach out with questions at any time. Happy baking!
I have been watching lots of videos on how to bake sourdough bread and this one is BY FAR the best! Like you say, knowing WHY is so important. I’ve always felt the same way about everything because if you don’t you’re only copying and then it’s down to luck if you get a good result! I’m preparing a dry starter and can’t wait to bake according to your instructions. ( and no need to apologise for the ze German English, being Norwegian I learned both languages in school and you’re doing great 😊 ) … and who knew a German could have a great sense of humour as well 😉
I've watched a lot of sourdough videos lately in preparation for making my own starter and beginning my breadmaking journey and I have to say that you have included information that is either lacking or explained in much less detail in other videos and tutorials that I've seen! Thank you for your thorough explanation of everything and for your spreadsheet information! :)
Thank you so much! Veilen Dank!!! We have gone from flat horrible bread to consistently beautiful and delicious bread every time - loaves I am proud to share with friends and family. I vey much appreciate your explaining what's happening in each step - I have learned a lot and we are grateful! Will buy some merch to say a big thank you, too!
Moin Herr Gluteningenieur. Today I made my best bread since I have started with your methods and ratios two months ago. My previous breads never reached such level of oven spring as I saw in your videos, so I started to think the crucial thing will be the flour. And it really is. Manitoba Oro 14 percent of protein by Caputo is realy top, even if I used it mixed wih wholegrain rye and wholegrain wheat, the oven spring is like from another world, it made my Gluten Tag indeed. Vielen Dank für Ihre Videos!
Really appreciate your detailed instructions and explanations! Also the fact that you mention how different temperatures affect fermentation (folks in the tropics often get left out!). Pls keep the videos coming! Appreciate your German humour too :)
I just pulled the water out of the oven and the loaf looks amazing. Thank you for all your attention to detail, it has made all the difference between this and other previous attempts. One thing I did to make it slightly easier: I cut one piece each of cardboard and parchment paper, both about the size of my baking stone. When the banneton came out of the freezer I turned it out onto the paper which was on top of the cardboard. After scoring it was simple to slide the loaf and paper onto the hot stone which was still in the oven, eliminating the step of moving the hot stone in and out of the oven.
I began my sourdough baking journey as an entertainment and learning opportunity during the pandemic. After watching countless videos, I found Hendrik's to be the most informative and accessible. I think it's his passion that draws me in. I've now made this recipe twice in the past four days and it is perfect! Perhaps the difference with these bakes and my earlier attempts is the 1:5:5 whole wheat starter--much stronger than the 1:3:3 bread flour (with 5% whole wheat) I was using.
I think its so cool that you take your starter with you on travels. Adding flours from other countries has got to add so much diversity to the organisms living in your starter.
What a really friendly and encouraging video this is. The Why is what takes this explanation and demonstration to the high level of a master craftsman passing in skill and knowledge learning. Well done and thank you.
Made my second sourdough finally i can do a coil fold and my bread looked a whole lot better than the first 😊 thank you for all the tips on understanding sourdough!
I just tried this recipe yesterday and it was the best bread I have made as a new baker. Taste was fantastic, great oven spring and nice fluffy crumb. Thank you!!
FINALLY!!! I have been making sourdough loaves for almost 3 years, and never…NEVER…have I ever…EVER…achieved the perfect crust and crumb with an actual ear! Until now! My breads always turn out delicious, but with no oven spring. They are always flat. 😢 So, thank you, thank you, thank you Henrick for this video! It has changed my sourdough baking forever. I understand now that I was either over-hydrating my dough, or not building enough strength in my dough, or over proofing my dough…or all three! Again, thanks to you I have the perfect formula. My first try using this recipe yielded a gorgeous loaf with an actual photo-worthy ear and a beautiful airy open crumb. Wish I could share a picture with you! 🥰🙏❤
Thank you so much for this video! I've been a home bread baker for months now but I still couldn't get the results I wanted. I had so many questions, and you answered them all! I've just spent an hour watching your video and made 5 full pages of notes haha! Now I understand what mistakes I've been making all this time and I'm definitely going to give this recipe a try. Thank you so much! Great content! Greetings from Poland! :)
Thank to you I finally managed to bake a great looking bread loaf - I am really proud of myself :). It not only looks really well, but also tastes fantastic!. I would never do this If I wouldn’t follow your instructions. You’re a great teacher 🙏🏻.
I've been attempting sourdough bread on and off for years, and have been confused by the different approaches in videos, and also books by "experts" on the subject. Yours is the most helpful information I have come across. How your bread goes depends on your flour, water, and starter. No 2 bakers have the same ingredients, so to be given a way to decide what is going on during the process, and hints on steering things to make them work for you is a great help. Many thanks
I’ve attempted to make sourdough bread twice and failed. Feeling super demotivated because it has been almost a month since I bred my first starter (no longer alive, may gluten be with her) but I still haven’t managed to enjoy my bread. Your videos motive me and gave me ideas on things I should watch out for and how I can experiment to make my own conclusions on the amount of water and amount of proofing time I need in this hot climate (it’s around 33 degree Celcius where I live) instead of blindly following a recipe. I’m not sure how it will turn out, but these lessons gave me hope!! Thank you!!! _For in case you saw my comment and decided to help me troubleshoot my failures:_ *Starter:* Made first batch of starter using all purpose flour, fed it with flour:water ratio of 1:1 (starter:flour:water 1:1:1 after day 2) around the same time everyday for 14 days. Wanted to give up around day 9 because it smelled like rubber when everyone online described theirs smelling like some kind of fruits. There were also some mentioned that it’s normal for young starter to smell funny (like nail polish or vinegar), which just mean it’s hungry. So regardless of that strange rubber smell, I kept going. I finally broke down at day 14 because I can’t bear with that smell any longer. I discarded the whole starter and started a new one with a flour mixture of 50% bread flour + 50% rye flour, change the starter:flour:water ratio to 1:3:3. And guessed what?!! My starter smells like banana!!! Which is a sign of success and I was soooooooo looking forward to start making bread using it. Monitored it for a few more days, saw that the starter doubles around the mark of 4 hours, consistently. I thought to myself “ok the starter rises consistently, I think I can make bread now!” Watched a tonne of videos on RU-vid, wrote down all processes, and even preset probably 15 alarms on my phone to remind me of each step I need to do (e.g., 16:00 autolyse, 16:30 add starter, 17:00 add salt, ...) *Bread:* *Attempt #1:* 180g bread flour, 130g water, 40g starter, 4g salt I was going for beginners no-knead method:- mixed everything together, let sit at room temperature for 12 hours, shape, bake The result: The “dough” turned into starter after 12 hours :( So..... No bread, but with added milk and egg I made pancake. *Attempt #2:* 150g bread flour, 30g rye flour, 130g water, 40g starter, 4g salt I went for “advanced” method: 13:00 fed starter (starter:flour:water ratio = 1:3:3, the flour is a mixture of 50% bread 50% rye) 19:00 started autolyse 19:30 added starter (result of autolyse looked great, I can see “gluten”) 20:00 added salt 21:00 fold #1 (dough is sticky, but not too hard to handle) 22:00 fold #2 (dough is slightly less sticky) 23:00 fold #3 (dough is still slightly sticky) 00:00 fold #4 (seems like nothing has changed) 01:00 fold #5 (things seems to start falling apart, because I still don’t get the smooth/silky/strong dough) 02:00 shape (can’t do any shaping because the dough is quite sticky to a point where it’s also a little watery) I moved on with my steps to bake the dough the next day after putting dough in a dusted bowl then in the fridge for 12 hours. Result: I baked a turtle shell. I think I need to work on figuring out the best hydration for my flour using your sample experiment, the right amount of time for my bulk fermentation and proofing, using your dough sample benchmark method (put small piece of dough in another small container and observe when it doubled in size). Fingers crossed!
Moin Wei. Thanks for sharing all the details! Yes, I think you need to have a close look at your % protein content in your flour. It makes a major difference. The more protein you have, the more water you can use. Then also - focus on the fermentation process. Finish bulk when you see your dough increased 50-75% in size. That should do wonders. Please reach out with more questions. Thanks!
I just wanted to say thank you so much for this - after nearly 9 months of baking sourdough with mixed results (generally OK but a little flat), I used this method today and it is probably my most beautiful loaf so far, and first time on a new method. I did find it quite a bit stickier than yours and that it flattened quite quickly, but I know some things I can improve on - will take the starter out earlier, will be more strict about the ratio when feeding the starter (I always do 1:1 flour & water but with the starter itself it's a bit more guesswork) and also my starter is on white flour so I need to change his diet I think... hopefully the ratio in particular will make sure the hydration/consistency of my starter is more like yours, so it might not end up so sticky. And I'll practice!
@@the_bread_code Hello! I'm back with a question. Last time I used this, I corrected everything I hadn't done from before (starter was out for a couple of days before aking - fed daily, at right ratios, with rye). But that dough started *super* sticky and was almost impossible to handle. Coil folds were super hard as it was sticking to the bottom of the box, etc. I kept a good eye on my probe - it's possible it might have gone slightly over, but given it was really hard to handle beforehand too, do you have any tips as to what I might have done wrong in the first stages?
@@imogenpelham8010 Hi Imo! May I guess at a few things to look at: are you using the same types of flour as in the video? Some flours are "thirstier" than others so soak up the water faster - this process can also by slower depending on the temperature of the dough mix. My favourite tip for baking is wait longer - if you're not sure, wait. (this flies in the face of the over ferment advice above, but generally works really well for me, as I am in a cold spot so i often adjustmy times accordingly). If you find/found something else works please let me know, just learning myself.
@@timra22 Thank you so much, Tim! Last week I tried The Bread Code "no knead sourdough" (though I did include some coil folds...). The instructions there are to autolyse overnight, and it made a huge difference. Having seen that, I now feel like all prior autolyses have not autolysed properly/long enough! And then conversely I'm pretty sure I've been overfermenting - again, in the same video, Hendrik advises the amount of increase you're looking for depending on your flour's protein content. I'm in a place now where my breads have a nice bit of rise but I'm just short of that nice extra height. Any other things you've found help (or hinder) please share!
I so enjoy your processes I’ve been making sourdough for several years now but with inconsistent results, it’s so helpful to hear your tips to understand what I need to pay more attention too. Thank you!
How thank you so much I’ve been buying my bread from the bakery in Newport Beach call right and they share their starter with me but I took a taste of the starter and he’s very interested in it has a little soreness and has a little bit of a great feeling to it the color is also very beautiful nothing like my starter so I was hoping that maybe you can share a little bit of why the starter is a different
I was thinking that they may’s soak the greens after they grind them because the texture salsa difference little grainy with a little tiny pieces of kind of a whole wheat like if they grind grind the weeds and then they so cute and they use it as part of the stock is that possible
I just fed my starter and I’m going to give this a go today. I’m hoping I get a good oven spring in my ceramic cloche. 🤞 thank you for an awesome tutorial!
@thebreadcode I used high protein flour so I increased the hydration. It’s very hot and humid where I live and my dough was bubbly and rising really fast. Even in the freezer it kept rising! As a result, my loaf spread out a bit in the oven The crumb was beautiful though and everyone in my family loved it. I’m trying another one today 🤞
HI and thanks- I've been baking sourdough for 15 years and i've learnt more from you than anyone. I've been putting the fermentation probe in a very small straightsided glass- 5cm high and fill it half way up and then i know when it reaches the top. much easier to tell and also you don't need a rubber band! just a thought
Hi Hendrik... want to thank you for the recipe, science and great tips.... I spent 3 hours watching your videos two weeks ago, and made my first bread using this recipe today, it turned 90% -95% to my satisfaction, not bad....i tried two other recipes in the past, but did not not turn well! I am a perfectionist, so... I will try again!. Would be great if you have a simplified compilation of your recipe.
I rewatch your vidéos like if they were episodes of a tv show 😂 and every time, even if i know it already, i am like « lets see how this dough will turn out?? » 😄😄😄 thank you from France !
Bonjour Marthe. Haha, thanks a lot. I also added some chapters so that you can skip ahead to the areas that interest you the most :-). Feel free to send questions my way. Also - make sure to watch my upcoming video, it will feature something inspired by France!
...Hi!...just to add to my previous comment, would you consider making a video of a fabulous German wholegrain sourdough loaf? I'm sure that many out there would appreciate it !! Thank-you in advance! :)
Moin Judy! Of course :-). I have one for "Mischbrot", mix of whole wheat plus rye: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nsyjVa5SSQI.html. And Schwarzbrot - black bread: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-cHwLBs9SRd4.html. Feel free to reach out with more questions. Happy baking!
Your spreadsheet is awesome. I wanted to ask about the Fridge interaction though. I also noticed a 10 times decrease in fermentation (e.g. If the recipe says 2-3 hrs, that equals 20-30 hrs in the fridge, so most likely 24 will be fine). BUT: Here's the question: You said you place it in the fridge for proofing already in a banetonne, but can you also do it for the step before that? The Bulk Rise (fermentation) and does the fermentation resume without damaging the bread? The reason I ask is because I want to start my bread in the afternoon. Autolyse, add starter, strengthen, fold for 2-3 hrs and by then It's already time for bed. No time to let it rise. So place in fridge and take out the next day for an extra 3 hrs of rising + banetonne proofing?
Moin Toasted. You are most welcome. Yes, you can definitely do that. I'd recommend you to just use less starter, maybe 5%. Your bread should be ready then the morning next day :-). Then you can proof at room temperature until you pass the finger poke test, or place it in the fridge for another 24 hours. I try to not move the dough in and out of the fridge as it then always takes quite a of time to warm things up again. However, you could also ferment your dough for a week in the fridge, that would work too.
@@the_bread_code I've also been watching your Overnight Live video (missed it back then). People were having trouble with their Starter growing to double from a 1:5:5 feeding. And then I looked at the table. Doesn't it also work to calculate the Starter? I mean a 1:5:5 ratio is basically like adding 20% Starter to your dough. So you just read the yellow Bulk Fermentation time for 20% and see that it takes 5hrs at 21.1 Celcius. Could the table be used in this way? What is your experience with Starter times before it is ready?
@@ToastedSynapseGaming Moin. Excellent question. Yes, but this table always has to be taken with a grain of salt. It's made for a 75% hydration dough. Sourdough typically has 100%.I'd recommend you just mark the jar and wait until you see your starter doubled :-). The safest and easiest way to know when it's ready. Cheers.
I have been trying to make sourdough bread, and watch lots of videos, but I have to say yours is the best!!!!!!........ I love way you teach, I love telling everything step-by-step. And it is very good entertainment to listen to you .Thank you ever so much doing this videos🙏🙏🙏
I’m a newbie to sourdough (a friend tricked me into joining a ‘charity baking class’ which turned out into sourdough class, i freaked out initially), and your videos helped me a LOT! I have been consistently producing the coveted ‘Ear’ on my sourdough now, which is the envy of the rest of my ‘sourdough cohort’ hahaha. I learnt how important is the fermentation, understanding your flour, temperature, how to strengthen my dough and shaping etc from your videos, so thanks! I love the dogs too, please show more of them in your videos :) and I’m also an engineer, so i do like precisions, bring on the math :)
Two breads into sourdough baking and would call them both a flop. Then I find the most amazingly charismatic german on RU-vid and third bread is all of a sudden perfect!:D Thank you so much! - such a great teacher.
Thank you The bread code! I’ve just encountered your videos yesterday morning. And since then I’ve been seeing several of them, couple of times, day and night 😂 cause I’ve decided to make the bread according to your recipe. But in every video led me another to learn so many new things and tricks :) anyway, I wanted to thank you for your enlightening videos and I also have a question about waiting time in the fridge. Last night I’ve waited 6,5 hours for the fermentation of the dough. But here in Nederland the temperature of the rooms are very low you know. Around 20 degrees Celsius. So I did the finger test. The dough was not ready to put into the fridge. But it was around 11 pm and I had no more energy to wait for its right time. And I put it into fridge. In this case, I mean while the dough is in the fridge, is there an approximate hours or a certain sign that I could use to understand if the dough is ready to bake or not?
a question about waiting time in the fridge. Last night I’ve waited 6,5 hours for the fermentation of the dough. But here in Nederland the temperature of the rooms are very low. Around 20 degrees Celsius. So I did the finger test. The dough was not ready to put into the fridge. But it was around 11 pm and I had no more energy to wait for its right time. And I put it into fridge anyway. In this case, I mean while the dough is in the fridge, is there an approximate hours or a certain sign that I could use to understand if the dough is ready to bake or not?
Thank you very much for the nice words. Truly appreciated! In general complete fridge based proofing takes around 24 hours for me. So that's a quite long period. With 30-60 minutes in advance it can be shortened to 12-20 hours. Regardless - it should work out very well! Thanks again!
I'm a little confused on this. I like to do an overnight in the fridge to make it more sour, and to be able to bake it earlier in the day. My BF is going on 8 hours and the aliquot jar is growing, but not doubled yet. So yes, my starter obviously wasn't active enough (I did an overnight 1-2-2) plus my house is 68 F (70 if I put my dough near the oven). I didn't fully understand what you've said above about "with 30-60 minutes in advance". Does that mean keep at room temp 30-60 min after I've shaped and put in my banneton? Then put in the fridge? Or do I wait until it is fully proofed? I've read that some recommend only partial room temp proof so there's some energy left for oven spring, or that the fridge won't proof much if it's less than 39F. (Mines 38, but I also read that it still proofs some while it's cooling down from being at room temp. Ugh! Thus my confusion! Any help would be much appreciated. I'm new to your videos and the 2 I've watched so far are great. Thank you!
Hi there. I’ve been doing no knead sourdough for the last year following another well known recipe and technic, however your explanation of the starter science has been a revelation! As the U.K. is currently in a cold spell everything seemed to take much longer but I persevered. So far so good it’s in the oven as I write this. However I haven’t been able to find how much time to keep it in the oven for so if I don’t hear back I will go for 30 mins with the cover on in a Dutch oven and then another 15 mins. Cross fingers.
Hi! I have seen other videos where people take the bread out of the freezer and score it and bake it right away. I have already done it directly from freezer to the oven and it worked fine.
Dear Bread Code: You state that in the sourdough starter to get this whole process started, you prefer a 1:5:5 ratio of starter: flour: H2O. When I look at the 100 gm of rye sourdough starter that you add after the autolyse phase...I see a very thick starter. This starter does NOT look like it was created using equal parts water and flour. When I use equal parts water to flour, I get a very loose mixture and usually create my starter with more flour then water. I've found that a thicker mixture (less water than flour) causes faster rising and better rising of the starter. I'm getting double volume in 2 hours and it passes the "float" test. But it is nowhere as thick as the final starter that you spread across the autolysed dough in this video. Could you explain this, please? Thanks much for all your help.
Moin scottkb2000 - that's an excellent question, thanks for asking. That's the rye flour that I am using. It has this consistency. But you could also make this using a whole wheat starter, no problem at all. The consistency also depends a little bit on the protein amount in the grain. The more protein, the more water the flour absorbs and the thicker it is. But this is nothing to worry about. Cheers from Hamburg.
Just wanted to post quickly to say that your starter feeding ratios (1:3:3 or 1:5:5), your gentle folding methods only AFTER the dough has flattened (ignoring time), and the "hack" with a small amount of dough in a small jar to watch for the rise (ignoring elapsed time), have FINALLY got my sourdough bread giving excellent results. For the last two months, I've baked once a week and the loaves always ended out flat, no rise. They tasted great, but substandard crumb and texture. Your videos "solved" it for me! And, it occurs to me that all your methods amount primarily to a single principle: follow the dough, let it tell you when to do the next step, rather than trying to do this on an arbitrary "schedule". I just didn't know what to look for in the dough -- but now I do. I can finally hear what the dough is telling me and I'm finally getting excellent and consistent results. What a relief! I also love the hydration test method you posted. I've done that test with my whole wheat flour, so now I'll be using that and watching your whole wheat loaf video -- that's my next sourdough challenge. Thanks so much!
@@the_bread_code been using your recipe and technique the last couple bakes and as a beginner to sourdough, it helped me gain a lot of confidence and I went and got some proper bread making tools like a banneton and a lame :) thank you for making learning how to make sourdough accessible to the home baker who was mainly inspired to try because of the pandemic. I’m hooked now :) off to work on loaf 11 :))
Gluten tag! I know you may not read this but thanks to your methods here I've just produced my best sourdough loaf ever! It even has an amazing 'ear' which I've never managed, and the best oven spring I've ever had! And the best gluten strength I've ever had and and and... So thank you so so much. Much love from Scotland
A very dedicated teacher when it comes to teaching baking bread. Taught very sincerely without hiding any tips and tricks. Thank you so much for being so patient while demonstrating the procedure. 👏👌🙏😊. God bless you.
Gluten tag! I also live in Germany, and I'm wondering what exact flour type and brand you use for your "bread flour" and "all-purpose"? Thanks for the videos :) !
Moin! Hope all is good in ze Germany. I made a small tutorial here on German flour: blog.the-bread-code.io/tutorial/2020/08/20/sourdough-flour-in-germany.html. Hope it helps. Cheers.
Thank you for the detailed instruction. Mine comes out much better now. I just love the texture of the dough. I see how you could get addicted baking sourdough bread.
Greetings from Switzerland. Before this recipe I made 7 sourdough breads. They were mostly OK but not amazing. The crumb was not open enough, the over spring could be better. With this recipe I had an oven spring so good the bread did not fit into my dutch oven :D . The taste , the crumb - just AMAZING! Thank you so much for your hard work!
I am too happy, and grateful that I landed to your channel and this particular video. I have been trying to make sourdough bread since 35 days. I tried 10 recipes, saw dozens of videos. I also bought a mixer to do it. And the results were terrible. I never made the fermentation to work. I did it today with your simple but long recipe and everything works like a charm. Thank you a lot!!!! I am also a software engineer, so I loved your explanations with data and nerd info haha
I was getting along with sourdough but was looking for tips to further me along. Came across you and tried your recipe and method. I may not have the scoring exactly right but WOW! It’s the biggest loaf I’ve ever put out! 10” across and almost 5” tall. I sort of came to stiff starter after someone’s suggested it shouldn’t pour. I fixed the 3 starters I had going trying to get one good one. Now I’m overloaded, had to freeze and dehydrate a lot cause I’m not throwing out eikhorn flour. Anyway I’m thrilled! Thanks for the help.
@@Rojer64 yes. It's fermented bread where the ingredients have been broken down by the yeast and bacteria. It turns it into something more digestible. Of course, whole wheat bread would be even better.
I'm starting my own sourdough bread business, and I've been practicing a lot lately, making kilograms and kilograms of bread. I eat it all the time, I don't have much time to make other foods... I thought I was going to gain weight. What do you know? I've lost one kilogram last week. This bread is awesome.
@@Kayavod haha awesome! Good luck on the bread business. I would definitely make sure that you always extract a sample when you start the bulk fermentation. Monitor the progress, depending on the protein in the flour stop at 50% or 75% size increase. Finish a little earlier than too late. At home I go for 100%, but when you have to divide, preshape and shape many breads, you might have some that overfermented!
Is it just me? I can't find a time for putting the bread in the oven and the "half time". I've watched it, like, 5 times. Scoring, put in over, these are the settings. Then Halftime.
Turns out not only dogs love this bread. After countless sourdough loafs that were discarded for being to sour…my kids were really pleased with your bread. As was I. So proud. So, thank you very much for charing your recipe and enthousiasm.
If you do not have a recipe to follow. What is the ratio of water to flour especially if your using sourdough starter please. Just for basic knowledge. Thanks. What is the formula to find out how much hydration is your bread recipe?
he has a video in how to figure aout how much water your dough can take, i think you should watch that, OR ehat you could do is start from around 50% hydration (100% would be the same weight of water as flour, 50% is half of the weight of flour.) and start adding watter gradually till you reach the consistancy shown in the video
Hendrik, you’ve saved my sanity. I was getting frustrated as I kept getting tunnelling in my loaves but thanks to you I got my first ever ear this morning! It’s....*beautiful* 😭 Still room for improvement but you’ve restored my enthusiasm. Vielen Dank!
@@the_bread_code I have over salted my dough and added 2% of the dough weight rather that flour ... its ay too salty but eatable . Thanks for the video .
@@zonarybaka ooooooh noes. Damn! Yes, always based on the flour. This way the bakers can easily scale up the quantities. They will know, okay, I want to bake 100 breads today, they will use 50000 grams of flour and then they calculate the other values.
I use this video and accompanying directions each time I make my sourdough loaves. It's excellent. Thank you so much for patiently outlining and demonstrating each step and explaining the "why" behind the magic. It makes beautiful bread. Danke!
My third official loaf came from this recipe! Baked it earlier today and went over the baking time cos I like my sourdough WAY DARK and it turned out so fluffy and beautiful! Thanks for sharing your knowledge! Much love from California!
Thank You for making this video. This is so helpful and easy to follow. I have been basically following this recipe for about 9 months. After the first few loaves, I increased the hydration to 72%. This bread is just delicious. I make it every week.
Hello and thank you so much for this video. I’ve been making sourdough bread for a few months with mediocre results. But, by using the techniques in this video, I am successful for the first time! I just made the best boule I’ve ever made using KAF bread dough, white whole wheat and 65% hydration. I love how you explain the why. Being an engineer myself, this is exactly what I want and need. And you make it fun. I just ate my first slice and WOW! Perfect. It is the tallest spring and best crumb ever. You are the best! Thank you again.
My first go at using your recipe and techniques. This is my third loaf ever. This bake, I used your baguette recipe to the letter, and technique of making an ear and it worked very well. PS: As a retired high-tech, system and component-level analog and digital technician, I appreciate the engineering basis of your recipes. Too bad I can't add a photo here. Oh, and the flavor, texture and crumb are truly amazing. This is a keeper. Thank you for all your hard work perfecting this.
I have been learning how to make bread for a couple of months (both store bought yeast and sour dough). I have had so many failures. But! When I followed this video and recipe I made the best bread I’ve ever made! Thank you so much!!
I made my first 3 sourdough loaves with other recipes from youtube and although they tasted great they all turned out quite flat. Yesterday I followed your step by step guide to the letter ( apart from proving in a banneton becaause I don't have one and had to use a floured tea towell in a colander )and the loaf came out tall and proud with a lovely crunchy beak. I have watched your other videos about handling wet dough and dough strength and you make so much sense. You have taken all the headache out of making good sourdough bread for me. Thanks for the video,
I started with this site and over the past two years veered away and the more I adopted other methods, the worse loaves I produced. Once in a while I'd get a nice spring and ear. Mostly not. Frustrating. Now I'm going to revisit this method and see how it works two years later. My flours are all 10-12% protein so anything above 63% hydration is going to be problematic. That's what I veered away from using other ideas. My next loaf with a 2-year-old rye starter that's now very robust and experience in shaping will give me a very good restart. Thank you again.
After watching the videos finally began the starter yesterday. No much action, thought I had failed. Named it Frodo! Like a baby got up every few hours to look for life! Thought maybe it was the poor water here in the desert, so began again with bottled water. I began whole wheat and rye to judge the difference. Finally looking up on the internet saw that chlorine in the water might retard the yeast. So was quite happy after 24 hours to see some life springing in my first jar. When I prepared for the second day I did use filtered water, not tap or bottle. I want a happy Frodo. Can't wait for a week to see some results. Mainly, thank you Mr. Bread Code Hamburgmann!
And my sourdough loaf was such a good looking one , not bad at all for a beginner with 65%hydration . Tagged you on Instagram . Thank you for entire sourdough series in such detailed way.
Just came back to say that my first bread using this technique was a great succes! I'm using very cheap all purpose flour (11g proteins) and 20% whole wheat flour (12 g. proteins) like you suggest. Earlier recipes failed to get me a nice bread, but this ones works perfectly! Now waiting for my second one to finish fermentation...
I'm not sure if I already posted this, but you videos are so helpful! I have learned many things: I have been overfermenting my dough. I have started using you 1:5:5 ratio for feeding. This is the first time , I have seen my starter actually doubling. Your recipe here has helped me because it is a more manageable dough to handle and shape. You have also made the shaping easy to understand. I have also started to do the autolyse since watching your video. And I can see how that does make the dough stronger. Thank you.
Thank you for your content, I begin to feed my sourdough starter 7-8 days ago but meanwhile I baked with dry yeast and the results was disappointing. Today my sourdough starter was pretty healthy(double to triple in size since 3day ago) and following your guide step by step I was able to make an Amazin sourdough bread. It’s all about the fermentation and a healthy starter.
Finally...i managed it to bake an open crump sourdough bread. Thank you @the bread code Since februray i tried this receipe every week and always did the same mistake. I had a tasty, but flat bread till i watched the video of how to master the fermenation 🙏 What an amazing feeling to see the bread rising in the oven after 3 months of failing. I hope i can do the same process again. 😁
