You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: breadco.de/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!
I never comment on RU-vid videos but I HAD to say thank you 😭😭 I’ve been trying sourdough for a month and decided to do a whole wheat loaf. It didn’t turn out so great. But this. I followed your instructions almost to a tee and I ended up with the most beautiful loaf I’ve made so far! I was SO excited! Thank you, thank you for all your hard work and science so I could succeed easily!
After almost two years of producing delicious but dense whole grain loaves, your techniques have raised my baking to a new level. The rise, the oven spring, the open crumb, all are so much better than what I was achieving before. Thanks, H, for cogent explanations and contagious energy and enthusiasm.
I'm right there with you. Two years - I say I've learned to fail at baking. Following his techniques I baked the best loaves I have ever done and then something happened and I'm baking bricks again. SO Frustrating!
As a person who is using whole wheat flour for 90% of the things I make (except sourdough, because i didnt think that result is possible 😅), I'm amazed, this video is a game changer! Thank you so much!
I found a significant difference between flour milled before purchase and baking from flour milled at home! Flour milled from wheat berries at home turned out bread that had much more spring and was much less dense.
@utdrich I order from breadtopia but from what I can tell, it's more about the fresh milling than anything. Breadbeckers would also be a good one if they have a drop near you (their shipping charges are higher... we ordered brown rice though once from them and the flavor was amazing). Azure standard is another I hear is good but works best with a monthly drop, if there is one near you. Khorasan Mills is where I will be ordering from next to try out their Khorasan, price and shipping were very reasonable.
@utdrich ps. When I say drop, I mean they have designated spots around the US that are run by volunteer coordinators where they do a monthly or some sort of periodic drop/delivery. So the shipping with those deliveries is amazingly affordable. The direct shipping with Azure and Breadbeckers is higher than Breadtopia and Khorasan Mills (Last I looked). Breadtopia's grains have been great and from what I hear Khorasan Mills is very good as well.
Thank you! Any way you could dig up the brand name that gave you a good result? Trying to remove variables to get a good baseline 😅 I gathered that high-protein grains come from sunnier places. And high-protein isn’t necessarily high-gluten.
OMGOSH, THANK YOU, I tried this recipe and was ecstatic when it oven sprang!! Great crumb, ear, the full package. I've been experimenting for months with 100% WW and have failed over and over again. I'm glad your experiments worked out and I was able to replicate it!
Long time follower, first time commentor - and fellow scientist. I ran an A/B study of 20% whole wheat (our usual loaf, 75% hydration) versus 80% whole wheat (80% hydration). We found that the rise time was a bit less for the 80% whole wheat, but the oven rise wasn't quite as nice. The 20% whole wheat had a more open crumb, but both were delicious. The 80% whole wheat actually had a nicer mouth feel. Always looking forward to your next video, and I promise more in the future.
I followed the recipe step by step.The result was an amazing Sourdough bread.I've never believed that i'd achieve this "whole wheat goal"Thanks a lot for this special recipe 🙂
An absolutely amazing recipe! I love how analytical and scientific this is; it helps me really understand what is actually happening with the dough. Also - I can confirm that IKEA still sells that large container for proving the dough and it is very helpful for coil folding during the bulk fermentation process. Many thanks for this brilliant video!
I absolutely LOVE your videos! You are a total delight and thank you for helping me to up my bread game. I baked 200 loaves of several different kinds of breads and was known as the "bread lady" at the farmer's market. I used the wet semi-sourdough and it was great but now I want to master real sourdough for my own table. Thank you for sharing your bread journey; I appreciate it greatly.
Thank you so much! I've been making whole wheat frisbees for a while and now I'm making 100% whole wheat nice tall airy loaves that are delicious and nutritious. You are amazing!! Danke Schon!
Hey Hendrik, ich wollte dir nur sagen, dass ich mein ganzes Leben lang gebacken habe und vor kurzem wieder angefangen habe, Sauerteigbrot zu machen. Sie sind eine großartige Ressource und scheinen eine Leidenschaft für Ihre Präsentation zu haben. Ich bin sicher, dass ich mit Ihrem kompetenten Rat besseres Brot backen werde. Du solltest eine Bäckerei gründen, ich würde dein Brot essen, wenn ich das nächste Mal nach Deutschland komme. Vielen Dank!
After many bakes of my 50 - 50 wholemeal sourdough bread, I finally managed to make the perfect round bulle. Thanks to your trick with the extracted sample, brilliant, thanks! It is so hard otherwise to get the bulk fermentation time correct.
Just yesterday I commented on the fact that I had yet to find videos of sourdough bread made with whole wheat. It surprises me that though I have watched several of your videos this one only popped up today. Thank you very interesting.
Hendrik, thanks for your videos! You're the one who got me started on sourdough bread baking during this pandemic! Just one tip I picked up from someone else: I tuck the little jar with the sample in it, uncovered, in the corner of the larger rectangular glass container during bulk. My hope is this will help keep the smaller sample in its jar at the same temperature as the larger dough, and minimize the effects of any temperature changes.
Thank you. You are most welcome! Yep - you are right, that could help. To be 100% correct the dough would need to be at room temperature, a proofing box would also be helpful.
Thank you, this is exciting! I grind my own flour from locally grown wheat, and have been adding to my AP loaves.....my husband has been urging the stopping of consuming the 'dead' flour and wanting a whole wheat loaf.....this gives me hope for more than a frisbee!!
I started my own sourdough bakery during the pandemic and I learned so much from your videos, seriously you're the best. It's nice to come back after a few years and keep learning
First attempt was a failure but tried again and this time waited properly for the bulk fermentation phase to be finished and it works. I’ve made 3 loaves and my kids eat it. I’m milling my own flour. Thank you so much.
First thanks so much for all your videos covering sourdough. This is the kind of detail that new bakers of Sourdough need. Since March 2020 we are making Sourdough Sandwich bread after many batches we feel like we have mastered that with multiple variations on inclusions. We are trying to focus now on the Type you are sharing here. Sincerely appreciate you putting in so many hours to show us this. Looks great. Thanks again.
I had a dried cherry/mini dark chocolate chip sourdough bread bake up to a frisbee ( I over fermented) also. The crumb was very small but even and the taste was fine. A friend wanted it, she said she was going to eat it with soft cream cheese, so I told her to slice it very thin then cut each slice in half and call it Bruschetta!!! LOL
Thank you so much for this video. I've been trying for months to find a way to make bread using only wheat berries. I read that attempts to make bread with 100% whole wheat would result in a brick because the bran cuts gluten strands. My personal attempts at 100% whole wheat bread seemed to confirm this. Yesterday I tried your process and it worked beautifully! I used hard red winter wheat berries that I milled with a Vitamix, 90% hydration and no autolyze because my kitchen is cold. I followed your suggestion of a square glass pan and gentle coil folds when the dough flattened. My target rise was 30% which took 11 hours. I folded the dough as you demonstrated, put it into a buttered & floured glass loaf pan, proofed at room temperature for one hour (during which my sample reached the 50% mark), and baked uncovered for 35 minutes at 450F/230C. The result was a beautiful loaf of bread. (I wish I could post an image.) I'm puzzled about why this works so well. Was it using the sample to gauge the bulk rise? Or because your process does most of the stretch and folds early so the dough doesn't de-gas? Was it the lamination (this was the first time I tried laminating)? I don't understand why this works but I'm very grateful for this video and the time that you invested finding a solution. Thank you.
Wow! I've watched the video twice, taken lots of notes, and my first loaves were just like yours!! Amazing - thank you. But I did my baker's math wrong doubling the recipe: 800 flour (King Arthur is 14%, inexpensive and easy to find in the states!) and 700 water - that's like 88% hydration, right? I did an hour autolyse - old habits hard to break haha. And it worked like a charm. My second attempt is bulk proofing now so we'll see... I'll get brave and remove the autolyse altogether next time :) I bake two loaves on a big rectangular pizza stone with a hotel pan turned upside down over them - works well for two at a time. I'm so glad I found you - thank you - can't wait for what's next!
Oh!! It IS a perfect bunny shape! We rabbit people refer to that as "loaf position" when the bun is sitting compactly with ears down. I had never noticed that profile before in a slice of bread. Now I'll always hope to achieve it. Also very happy to see your techniques working with 100% whole wheat flour--thank you!
This sourdough framework worked very well for me. I basically learned how to bake break with it. I've made my starter with it, and it's been going strong for months, going in and out the fridge two times a week.The volkoren bread recipe is also great, and very predictable.I just took my starter from the fridge this noon, fed it 5,5,1, by six o'clock it was back up from hibernation, rising. I mixed 75g of it with 400g wholegrain wheat flour,100g roggemeel, 300g room temp water (it's just 60% I'm gonna try higher water content), 12g salt, kummel, mixed it and let sit for an hour. Then I pressed the dough for a bit, rolled it in the bowl and stretched it for it to become quite compact and homogenous.Now it's ready, sitting on the kitchen table, covered with a piece of cloth. It'll be 18 degrees in the kitchen tonight here in Amsterdam. I'm gonna put it in the oven in the morning, and it'll be a good bread. It does not rise too much, but is very tasty and IMO comparable with the bread from Fort Negen for eight euros. And I don't have to stand in the queue with toypoodles.
I made this and it turned out delicious. I'm in America and used a 13.7% whole wheat flour so I did add a few extra grams of flour. My house is 74F and I bulk fermented for 5 hours and proved for 30 mins and stuck in fridge overnight for 12 hours.
thank you! It really has been a journey. This is my favourite bread now. I need to do some more experiments. I want to revert back to my local flour, try without gluten and with gluten. See what I can get out of it. A bread like this I have never seen in a local bakery, it could be a top seller haha.
Ok, my high hydration, whole wheat loaf is proofing in the fridge overnight. Like you, i let it rise a little more than half way during bulk fermentation. The proof will be in the baking at 6 am tomorrow morning! It was so nice to see the amazing oven spring you got and to hear the clear joy in your voice as you tasted you6 r amazing bread! My two loaves are proofing in the fridge overnight. They'll go into the oven at 6 am tomorrow morning! Thanks for th video!
I have so enjoyed watching your videos (and your t-shirts) as I started baking sourdough during the pandemic! I’ve been using a yummy artisan flour mix of malted wheat (12.5% protein) and adding a bit of rye along with my 100% whole wheat starter. This video was the most applicable to my flours and made it easy to have reproducible results. Also played with adding molasses and orange rind on one loaf and laminating olive tapenade in another with delicious results. I have Dutch ovens but tried your technique of a pan of water under a pizza stone and a pan on the upper rack and it worked beautifully with the added satisfaction of seeing the baking progress. Thank you! 🤗
BTW "bench scraper" is an appropriate term in English for that tool. This video is really detailed and I am using it today as my reference on my first 100% wheat flour bread that has 13%-15% protein according to the bag. I did 95% water, 2% salt, and added 2% honey (based on someone else's video)
Your videos have been a great help to me. I have been trying to bake an acceptable gluten free bread as I have a severe gluten allergy but love good bread. I have used your videos and advice to come up with a method that works. I tried my first gluten loaf yesterday for my family to enjoy, unfortunately I decided to try a terracotta crock for cooking. My dough was a little bit wet and it glued itself to the crock. My family said it tasted very good but they may have been kind rather than honest.
@@the_bread_code it was preheated, I have gone back to my enamelled pot, I have one stone and one cast iron. Both work well but they were both in use yesterday.
Even though you have suggested not to watch this video for being too long I indeed watched it and enjoyed it. I am so happy you have succeeded and has baked a perfect ear whole wheat bread. Congratulations Dr. Dough!!! You deserved the perfect result after such hard work of experimentation which at the end brought you a good smile on your face. Loved it all. Gluten tag. 😘
Thank you very much for your educational videos, I've learned a lot from you. I like your diagrams and step by step instructions. Now I can make sourdough breads, sandwich bread and also yummy pancakes from leftover starter. I really enjoyed today's bread show, I've had lots of fun and saw so many beautiful breads. Hope you continue with these shows in the future. Gluten Abend and good night!😘
Love watching your videos. You do exactly what I would like to do but do not have the time to do, lol. Made my first 100% whole wheat today and it came out outstanding thanks to your tips. I think the little test jar showing when it doubles was key for the right timing of the rise. I was skeptical that this would come out as good as it did. Great rise, oven spring, crumb, flavor, etc. I went with the 85% hydration which was perfect. I used King Arthur Flour Whole Wheat Flour (13.8% protein content).
Thank you for this tutorial. I found the best scale for my whole wheat flour. I wish I could share you the photos of breads I made following your technique. By the way, I live in VN so the starter I made got sour only after 1,5 days but I didn’t know and tried to wait for 2 days (48 hrs) and it is a little bit too sour but it’s still good. Thank you again!
I''ve pretty much got my method down to whwere I get consistently decent loaves. Today's bakes had huge air voids but that's what I get for not preshaping :P I use 80% hydration, and my flour is 50% strong unbleached white flour and 50% Atta whole wheat (it has the bran removed). My starter is usually 100% hydration using spelt or dark rye flour and I do two loaves at once cause it makes the math easier. I take my refrigerated unfed starter out 6-8h before I want to start and feed it 100g water and 100 g rye flour. When the starter's good to go, I get out my kitchen scale and my lidded bowl, tare the bowl, add 800g water (same water as for the starter, straight from the tap, chloramines and all) then bring it up to approximately 1000g by adding 200g of starter, then tare it again, approx 500g of one flour then top to 1000g with the other, then I spend about two or three minutes mxiing it so it's not got lumps. Then (if I was quick enough the scale hasn't shut itself off) I tare it and put in my 20g of salt, set the timer for at least half an hour, then mix it completely until I can't feel any salt grit anymore. Then if I'm going to do regular stretch folds at room temperature, I set the tmer for 30 min again and repeat stretch-folds till it feels right (when on the second stretch of the usual 4 feels like the last stretch of the first set), OR, if I have time issues, at any point I will shove it in the fridge and let it finish its fermentation and strength building in the fridge, the only thing I've noticed doing this is that you can't tell whether it's expanded or not so it's a bit of a guessing game for timing, but at least I haven't overfermented anything since starting to use the fridge! I'll form my loaves and put them in loaf pans liked with kitchen cloths dusted with white rice flour, and shove them back in the fridge. Total fridge time should be at least 8 hours, generally shouldn't be longer than 3 days, however I cut it, whenever it is I make the loaves. Turned out a great pair today after two stretch folds before bedtime two days ago, forgot to make the loaves yesterday, formed them today and put them in the fridge for another hour or two, then baked them and really the only complaint is I had a few really big voids from bubbles I should have popped when I formed the loaves. I bake on a preheated pizza stone at around 450F with an old roasting pan as a lid for 30 min then another 10-15 min with the lid off (my oven's a bit uneven so I spin the loaf around when I take the lid off), this has been giving me great oven spring AND a bottom crust I don't need power tools to get through. Gluten tag!!
@@the_bread_code A few times I've had loaves not as tall as they could be, but I think the worst (that was still not as frisbee as your first whole wheat frisbee) had been in the fridge a total of four days? Still significantly improved over my early overproofed room temperature loaves... the poke test lied, maybe my house is too cold. Life's all about finding workarounds for your weaknesses, and my fridge compensates quite well for my inattentiveness to timing!
You are amazing ! Thank you so much for all your time and efforts. This is exactly the kind of bread I am dreaming to make! Hope to be able to meet you someday in Germany just to have the opportunity to thank you personnaly and share a slice of bread ! Thanks again !
Is it only me or did it look like your little test jar rose to double it’s size? Meaning 100% rise. You said 50% in the video. Or is my math wrong? Anyway, amazing video! We did a whole wheat last Saturday and we got a frisbee 😅 Now I know why! Thank you for taking the time to make all our mistakes for us 🙏🏼. Cheers from Copenhagen!
Yep. I might have accidentally fermented a little longer than I wanted to. It's very dangerous 🤣. A few minutes too long and Frisbee haha. I'd use 25% as a starting point and then try as much as you can. Every flour is unique.
First, my confession: I couldn't find my recipe, and couldn't remember from which channel I'd taken it. Ugh. I was tired but intent on making bread because I'd run out of my usual great whole wheat. So I continued with what I could remember, plus something I'd been using lately to create a softer crumb in enriched breads lately, the tangzhong method. I thought to try it in this version of what I thought was a dry-inducing high protein new flour I'd found at my local Walmart. I did a few fold-and-stretch cycles then put it in the garage (where temps are close to 10C overnight) and it's now warming in my proofing box (a portable cooler w/ 2 qt canning jars filled w/ hot water and wrapped w/ microfiber cloths. Works amazingly well!). So I've split the dough in 2, it weighed 1326g if anyone's interested, and the 2 loaves are now proofing in the TINY microwave. The dough doesn't have ANY gluten dev AT ALL, but it seems somewhat cohesive so I'm just going to cross my fingers and hope the devil's loaves (see above dough wt. for the reference) do well after proofing. I'm too tired and achy to do much more with it.
Mart just posted it too: www.ikea.com/gb/en/p/ikea-365-food-container-with-lid-rectangular-glass-plastic-s19276777/. This one seems to be an excellent replacement.
112 Oz 14 Cup Glass Food Storage Container with Locking Lid 3.3 L Family Size Extra Large Bakeware Marinating Lock Baking Dish Container Glasslock Bowls Meal Storing & Serving Food Leakproof Rectangle www.amazon.com/dp/B0828QDTZB/ref=cm_sw_r_cp_api_glt_i_NG4RF60YNA047WXT62VE?_encoding=UTF8&psc=1
Thank you for this! Just made my first sourdough and though it’s a bit flat I don’t have a banneton or Dutch Oven yet, so I consider it a good start. And yes it tastes great
Wonderful! I've been waiting a while for this video. 👍 You have achieved the Holy Grail of bread making with this loaf. I usually bake a 45% whole spelt and 12% rye loaf and after a lot of failures I am finally getting great oven spring, but you have achieved this with 100%. Thanks for the tips!!
@@the_bread_code I started baking with spelt because there is dependable local availability of organic whole grain spelt flour in my region. I quickly fell in love with this flour because for my taste buds it doesn't have the bitterness of most whole wheat varieties. Overnight autolyse removes most of the bitterness of whole wheat, but as you know, this creates other issues if you are leavening your dough with a sourdough culture.
Thanks a lot. Made my first sourdough bread today with inputs from your posts and from bake with Jack. This was the third bread I ever made (the first was a complete disaster and I was so mad I threw the entire lot into the bin and the second was a yeasted bread which came out fine) and I am elated with the result. Please do keep up the good work.
After baking 2 kgs of cranberry sourdough bread yesterday, I'm making this 100% wholewheat bread next. Congratulations on such a beautiful loaf. You must be very satisfied!
Thank you! I'm going to test my flour as you suggest! Tip: I turn my oven into a "proofing box" by placing an electric heating pad in there with the cord coming out to plug in next to my oven. (The closed oven door does not damage the cord.) I monitor the temp with a thermometer and can keep it around 85 degrees on high and the dough proofs at a perfect 80. I can always perfectly control proofing temp and time that way. I made my first 50% whole wheat and it turned out GREAT. Try it... My goal is a 100% whole wheat... wish me luck!
You are welcome. Great idea on your oven! Seems like your oven is more high tech than mine hehe. I will be building my own proofing box next week. Let's see 🤣
@@the_bread_code My oven is very low-tech. I can't regulate the oven temp low enough for proofing so I put an electric heating pad in there... like one you would use on your back or a sore muscle.It radiates just enough heat to keep the oven around 90 degrees. I wish I could post a picture to show you.... Thanks so much for your channel. You are fun to watch!!
@@maryoneill6495 if you proof in the oven at 90C how do you tell when it is ready for baking? Bearing in mind also that you need to allow 20-30 mins for the oven to preheat.
@@jeffr003 I proof it in the oven only for the four-hour proof. Then I bench shape twice and rest for an hour then in the fridge in proofing baskets for 12 hours.
I really like the diagrams and the explanation why to do which process step. Unfortunately most videos lack this step (maybe because of the assumption that this might look too dry). One could really watch hours of (nicely made but lacking the explanation) youtube videos showing the process of baking souredough bread while not learning much new. Having this diagrams in mind it becomes much more easy to intuitively work on the procress and collect own experiences. Thank you very much for this!
I've enjoyed watching many of your videos. As a fellow engineer, I get a lot out of your "why" behind the "how". I started my own starter about 2 weeks ago and it's almost ready to use. It doubles in size in about 8 hours. I'm looking forward to baking my first loaf next week! Keep up the good work!
Hey Tom. Thanks for the nice comment. Sometimes I wish you could dockerise backing just so that everyone has the same setup haha. But that's impossible and the why really helps. I just like to supply a set of tools, then everyone can use them at home and adapt.
This video and your autolyse video have helped me so much! Thank you for sharing this information. I could not undetstand why my dough was always so stiff! I use whole wheat bread flour, and now i know I need hydration. Thank you. I feel like i am understanding the process and how to read the dough because of your great videos! I have some proofing now!
This is perfect! I do so want to try this recipe...but I am still a neophyte. I can see how you spent a lot of time perfecting this. I bake your recipes and they always turn out perfect. I am on my own journey with baguettes...will definitely share when I have com up with the right recipe!
Mein Gott Ich liebe dich! "it's just some fancy bakers' words"...🤣 My Kolsch father (who has worked in Hamburg for the Boeing Co. back in the 70s) would have loved the loaves I've made with your recipes, thank you so much for them AND your engineer's humor (we are a fam of aerospace engineers). When you've added ALL your recipes AND TIPS I will be happy to buy your book, free or not; your efforts SHOULD be well rewarded. Today I am using your whole wheat recipe again, but this time I used my Vitamix Blender to grind the bran down as all I could find here on Long Island NY is Gold Medal whole wheat, 13.33% protein, and twice now I did not get that ear, though the taste was FABULOUSLY TANGY. I'll lower the water amount a bit too, but I had to cool it down with ice because the flour came out HOT from the blender (it's also 71°F here in my kitchen). Hope this works or I'll need to order a different brand online. Here are some pix from my best effort (your 800/200 blend), plus my whole wheat loaf. PS when we visit Germany, we stop in Prum for their bakery's "Eiffel Brot", as my dad spent his early summers there and his family were the bakers! Sorry about the missing umlouts...if that's how it's spelled...oops, can't seem to share the pix or I am doing something wrong
I get closer to a wood fired effect in a cheap rental oven by baking on a stone and using a smaller stone on the top shelf. It creates a radiant effect. I block the steam vent for the first part of the bake and put a pan of steam on the bottom. 500 F, I turn to 450 when I put the bread in. Spray it when it goes in, spray again after 3-5 minutes.
I used your techniques and tips for my first sourdough ever and got a big win! So delicious, moist, chewy, and with an awesome crumb. Thank you so much for teaching the “why” so I can feel confident in what I’m doing. I’m excited to keep practicing and get even more oven spring. Do you have any tips for not over-browning/burning the bottom crust?
Yes, we do have feelings. We just don’t show them straight away. actually we people from the north are warm-hearted and loyal people once we get to know someone ☺️
Hello, I love your videos. I wish you could remake this beautiful bread using that generic 'bio wholemeal wheat flour' from Lidl (the brand is called Belbake) since that is the most accessible and considering everything, the best flour average people can get (cheap, bio, whole wheat, sold at a chain, etc). I would really appreciate that! Thanks for all your hard work!
Big fan of your channel & videos 😊used your recipe today and my loaf came out amazing! The oven spring was crazy! Could not even get that much spring using all purpose flour...thank you so much for sharing!
Just wanted to say thanks for the flour-recommendation. Technique is also super important of course, but holy moly, does that flour work! I tried again with different brands of whole wheat flour and they were always pretty dense. But that Scelte di Campo stuff.... Feels honestly like cheating. Incredibly light bread even at 90% whole wheat.
Awesome, congrats! I'll be sure to give your recipe a try. What's left to do now?! Are you going to retire to an exotic island someplace? But seriously, nice to see that all your hard work has paid off! You're definitely elevating home bakers everywhere.
Followed most of these tips and although my loaf is not as beautiful as yours, it is definitely way better than previous loaves. Taller, springer, more flavorful. I will definitely be practicing more with these methods
Love your videos! Your attention to detail and the way you explain the science is exactly what I needed to understand better how to make awesome bread! Only problem though, this is bad for my keto diet. :)
Thank you for giving me the confidence to try 100% wholemeal. Got some extra strong Canadian wholemeal that's 15% protein. First try it almost doubled in size in the fridge which I wasn't expecting. It was a bit over proofed because there was very little oven spring. My guess is whole wheat gave the starter an extra boost. 2nd try is in the fridge now, this time I've been more careful to shape it when the small test piece has risen by just 25%. Fingers crossed.
Thanks! As a diabetic, I've been looking for a sugar free whole wheat bread. As to the container, Anchor Hocking makes them in different sizes. In the US we can get them at Walmart.
My mill doesn't do much after the first pass other than gum up. I can do a course pass, then the finest pass. Maybe if I owned a $2000 stone mill. But my $300 kitchen Aid mixer attachment is the best I can do. I get pretty good spring. It's dense, but tasty and I'm able to eat bread again. So happy 😁
Hi, this video is fantastic. Have you thought about experimenting with re-milled durum semolina? I can't find much information about it. I just know that it has little gluten and the gluten it has is short, whatever that means. It has a truly particular flavour. It would be interesting to understand more. Also regarding the Falling number compared to normal flour. And, if there are differences, between processing with sourdough or compressed yeast. Again in reference to the different FN, I think. I don't know, you see. You are the expert on this matter. I learned a lot from your videos. Congratulations for the channel.
Judy about to take out my first try ,in spite of making mistakes it’s looking good. Fingers crossed.ok it’s flattened out a bit but the crumb isn’t bad at all. Onward and upwards
Gluten Tag. Thank you very much for this wonderful vid, the bread looks really outstanding with, to me, a perfect crumb. I fear , however, that I would never be able to achieve this because 1) I have a fan oven but I'm unable to turn off the fan as you did . 2) My oven temp only goes as high as 230c so if I can't regulate to the 250c you use it will make a big difference to the baking . So, I think I will go back to your "The LAST Sourdough Bread Recipe You Ever Need" video !!!!
@@the_bread_code Oh dear, I am a very basic cook, I don't have a lot of gadgets & i don't have a Dutch Oven either !!!! Thats the trouble with YT - it would cost me a fortune if I gave in and bought all the things I see !! Thank you for your help.
Thanks for this informative video! I’ve followed your recipe several times now and have made about 10 loaves so far. I have had to adjust some ratios, however because I was dealing with the following issues 1) burnt on the outside 2) gummy/sticky texture inside 3) a little diffucult to work with when shaping What I’ve tried is bringing the hydration level down to 80%, and I think I might try reducing it even slightly more I also decreased the oven temp to 450 and baked 30 minutes lid on, 30 minutes lid off. The most recent loaf with these changes was the best yet; however it is still a little gummy on the inside for my taste. I will try reducing the hydration even more slightly and testing a trick where you leave the oven door cracked for half an hour after baking. If you have any more tips let me know. Thanks again!
Thanks so much for this recipe - tried it and it worked very well!i wanted to make 100% wholemeal for a long time but struggled to get it right up to now!
Wow this is honestly the best whole wheat loaf I have ever seen! Congrats, you really did master it! :) Thanks so much for all your research. I learned to bake sourdough with Vanessa Kimbell's book "The Sourdough School" (she's an amazing baker, if you don't know her yet, I highly recommend her book, she's got some beautiful recipes in there), but perfected my technique with RU-vid. From you I have learned the bench kneading, lamination, and reducing dough hydration due to the sh*ttyness of German flours (greetings from Leipzig ;-)) - the latter tip made such a difference, wow! A note on Autolysis: Unfortunately I can't remember where I read it, but somewhere it said that you usually shouldn't autolyse for more than 3 hours, because if you wait for longer, it can actually damage the gluten. So maybe if you had added another iteration in your Autolysis experiment with a 30 minutes or 1 hour Autolyse, you would have gotten a different result? Another interesting fact that I learned from Vanessa Kimbell: Some bakers even call it autolyse (or "fermentolyse") when you add in the starter right in the beginning. Only the moment you add the salt is the moment the autolyse ends. You can actually feel how the gluten tightens up when adding the salt at a later stage! But who am I telling all those "Klugscheißer" facts, you definitely made a perfect bread, no more autolyse experiments needed! :D
Thank you. Also thanks for the excellent comment. The 3 hours you mentioned - I'd say it depends on the flour that you have at hand. It's a little more complicated than I initially thought 🤣. I want to setup a cooperation with a nearby lab which has a machine to test dough strength. Then we will definitely know everything about the autolysis. Testing different flours, validating dough strength etc. I am very curious!
@@the_bread_code True, the 20min-3 hours recommendation that I have been following was probably just an estimate for the most common flours. Cool, I am looking forward to learning more about it in the future
