Another fantastically done video. You are kind of like the Einstein of bread making, lol, or should I say DaVinci, lol. Your loaves always look perfect and I love the in depth descriptions you give. I have watched dozens of videos on you tube about bread making, to try and understand the science behind it, and your videos, in my opinion are the best I've seen so far. I've only seen 5 of your videos at this time, and have gained a much greater understanding of the concept of bread making. I'm glad to see that you are continuing on your video making, and look forward to many more in the future. I have yet to make a load of bread, since it is rather time consuming, but when I do, I'm following your steps. I hope to achive the same results. I want to create loaves using the ancient grains for their nutritional value, for I have developed a gluten intolerance, and I have been led to believe that these grains will allow me consume my favorite food. I'm hoping this will be true. I was born, and grew up above a European bakery as a child, and the smell of fresh bread is utterly tantalizing. Thank you you again for your awesome content, this is invaluable information. Have an awesome day!
I am profoundly impressed by your appreciation. Trust me I am no scientist, just a home baker with a passion. I make these videos to share my knowledge/practice and exercise my artistic skills. I learned so much in this process and I am motivated to continue. Time is a big constraint for me as I do them in my free time. This particular video took me almost a month to document and process because I wanted to be sure I do not say stupid things. For your intolerance to gluten I suggest flours that have weak gluten (rye, spelt etc) as they are more digestible. Made of course with sourdough. Unfortunately the industry sells us bread with no degradation of gluten (due to the fast production time)+ other chemicals and leave this gluten to our body to process. If I wish something with my channel is to make more people aware about what is a real bread.
I am definitely more aware of the understanding in bread making thanks to you. I hope the you tube algorithm starts to steer more people in your direction to help your channel. With your permission, from time to time I would like to reference some of your videos to others who may have questions about certain things in the comment. I watch many videos on baking and bread making, and you answer some very fundamental theories about bread that everyone should know. Thanks again and have an awesome day!
@@ronnor58g I wish to reach people who would like to know more about bread. It is a hobby for me and this is how I see my channel also. For those few interested ears I am here. For the rest, I am the one who bakes a loaf in 2 days with a bacteria... :D:D:D. Feel free to reference my videos and also feel free to challenge if I get something wrong... ;) I think we are all here to learn ...
@@HungryShotste asigur ca nu ai spus ceva care sa nu fie documentat si argumentat,ceea ce e de laudat! Nu toti avem inclinatia asta de a avea rabdarea de a scormoni dupa raspunsuri ultime! De ex nu m-am intrebat de ce indicele glicemic e mai favorabil la painea cu maia naturala ,mai ales cand e mai "crescuta",deci cu miezul mai alveolat si azi am aflat asta de la tine!
Pana acum am facut cel mai frecvent pâine urmarind un blog"Bread by joy ride coffee"care foloseste in foarte mare masura toate etapele pe care le-ai prezentat aici,exceptând etapa umezirii anticipate a fainii integrale! Vorba ta: dupa ani de zile de facut paine,inca mai e loc de invatat ceva! Poate in felul acesta si laminarea pe care o fac eu va fi mai buna!
WOW, Hungry. You are amazing. This video made everything so clear. You are such an excellent teacher. I'm working on my spelt loaves and following your instructions to the letter. As a result I feel sure that this will be my best loaf ever. I have you to thank for that. Just curious, are you Hungarian, as I am? Thanks again. ❤
@@HungryShotschiar n-am avut curaj sa te intreb daca nu cumva esti românca,parca nu mi se parea asa eficient google translate incat sa scrie perfect româneste! Eu m-am apucat sa invat engleza la 70 de ani mai ales ca sa inteleg filmuletele despre paine,dar inca nu am curaj sa si scriu texte mai lungi,de teama sa nu gresesc.
What a tremendous tutorial, also so well filmed. A delight to watch. It was so good to hear someone questioning the value of super open crumb too. It seemed to have become such a grail for online bakers leaving other superb breads in the shadows. Can I offer a little more science in support of what you have said? The alveoli are lipid structures which attract the CO2 to migrate inside them. There is a large amount of CO2 still dissolved in the dough's water. The cold proofing is key to a more open crumb as, though fermentation is slowed to a crawl, the CO2 continues to migrate into the current alveoli making the crumb more open. I suspect. also, that protease enzymes continue to weaken the gluten making it more extensible, but I haven't found any references for that yet. Sometimes I make a more acidic starter, sometimes less so. I vary it depending on the LAB activity I want and sometimes I use direct baking which has a low acidity, but an open crumb can still be achieved. So I am very curious, can you possibly share a reference to follow up on pH and fermentation please? From my reading folding air (oxygen) into the dough is a home baking myth. The fermentation in dough is mostly anaerobic. Sorry to be blunt there. Please do correct me if you think I am incorrect. Ref: Modernist Bread, Jefrey Hamelman and a number of research papers. I'm not a great one for lamination. I achieve good results without it. Having said that I don't bake with many super strong commodity flours and it's only possible to such a radical extent with them. Coil folding suffices for me. Is lamination perhaps another home baking fad perhaps? (I noted your acknowledgements, both great, but of a certain style). We all bake differently so please, I am not criticising your baking. I look forward to more of your work. They are both delightful and informative. Thank you, again.
With your comment you made my day! This is exactly the kind of conversations I would like to have here on YT. So let's start. Open crumb is pleasing the eye but I found it is so not practical because I do not baking bread only for soup. I am more influenced by the French bakers where you find open crumb mainly in baguettes. There is however an aspect that is interesting about open crumb and that is the advanced pre-digestion of the gluten by the proteases enzymes. However, you do not need high alveoli to get a dough to almost the limit of the overfermenation ;). From what I've read, in the reaction of the SS-bonds (gluten formation), oxygen is needed. When laminating, we expose the dough again to oxygen in a large way and we fold in layers over layers and new stronger SS-bonds will be created. I do not believe that lamination is absolutely needed. Stretch and folds expose dough to oxygen too. I'll take a look into the reference book you shared... I do not pretend to be a scientist and I'd like to understand all perspectives. On measuring the ph of the dough, I'm currently running my own experiments. I am stubborn and I'd like to understand why some dough go perfectly shaped at 4.2 and others at 3.9. I found few hints in the published literature about ph but I know that French bakers are using ph to control the fermentation. I keep track of the ph at different stages, including of the levain that goes in the dough , and I'll present them in one of my future videos. Until then... although I bake sourdough for years, I feel like I know nothing about it.... so many things to still learn about it.... and this I find to be so motivating!
@@HungryShots Again, a wonderful open hearted reply. Thank you. "although I bake sourdough for years, I feel like I know nothing about it" I am the same despite 39 years and counting! However reading scientific papers I find at this level, so is everyone else. Thanks for the info on SS-bonds. New to me and quite exciting. I'll follow that up. " However, you do not need high alveoli to get a dough to almost the limit of the overfermentation ;). " Absolutely yes. Agreeing, the 'pre-digestion' is what is missing in commercial bread and it is so important. No, I am not scientist either and the more I bake and read the more I think of science as being an interesting informant, but experience, practice and trialling ideas is all. An open mind has helped me, when I can achieve it. As you said, people have been baking well for thousands of years without science. The history of Rye baking is fascinating in the way that folk found very sophisticated methods to manage the complex chemistry without knowing the science and science has been playing catch up in affirming the methods. Thank you, again you have given me good leads. You are clearly a tremendous baker and I admire your approach. Be well and thank you for these video tutorials. They are superb. Oh, and I am influenced by Medieval European and Middle Eastern baking. I use quite a lot of heritage flour and with their hearth beads and cloam ovens they seemed to have made the best of those flours. Also Italian baking, when I get past their excitement about bread (Joking) they are quite remarkable. Rye breads are another story. I'm working on that one. Looking forward to your Durum bake. I didn't achieve a great loaf with 100% Durum flour and now stick to 50%. My shortcomings I expect. Be well.
@@kevinu.k.7042 As you are interested in the same details, I can share that I am reading a book and I am fascinated by it. I even started to take notes from it: "Traité de boulangerie au levain" by Thomas Teffri-Chambellan. I think the book is also translated in English. After 2 months not having time for post-production of my 100% Semolina bread, I can finally say, tomorrow the video will be released ;) Take care, and we'll chat again!
@@HungryShots Thanks for the reference. I've found a seller for the English version and it will be my next read. (I'm working my way through a 5 volume work at the moment.) Can I ask, does he go into the science of how pH relates to different stages of gluten and dough development? Thanks in advance if you can reply. Best to you and your assistant baker. :)
A really nice video, and a great open crumb talk! Thank you very much. I bet that was plenty of hard work. I took your recommendation and found a PDF of The Bread Science. Very interesting so far. How critical would you say is the extended cold fermentation in the development of open crumb? Thanks again!
Barry, Bread Science is THE book to understand the science behind. But you cannot read it like a novel. I came back to it to reread paragraphs many times to understand the tricks. Cold fermentation is more related to flavours rather than achieving open crumb. I didn't run many tests without cold retard but I do not see a big influence.
I always get nice fluffy open crumb, but my son complains about how his honey leaks through the holes :((. Now I am trying to get more closed crumbs but I fail every time! How to get more closed crumb? Could it be that I use a strong flower that has 14% protein?
Nice question! Between steps, I put the dough in my bread proofer where I have a tray filled with water to generate humidity. As this environment (a closed box) is humid, no I do not cover the dough. However, If I keep the dough in the open air, I do cover it with a shower cap ;) .
This is a very good point! I used to bake based on the volume increase and I switched to ph measuring. From my experience, for an open crumb like this one, I would say at least a raise of 75% increase in volume measured in an aliquot jar. I even went once unintentionally to 110% increase before shaping but keep in mind that the flour should have a lot of protein content to allow you to reach these increases.
N’exagérons rien - « open crumb » fait des images magnifiques pour insta et RU-vid mais est d’une utilité limitée pour ceux d’entre nous qui préférons la confiture sur le pain plutôt que sur le tapis. Il y a aussi ceux qui utilisent des farines « bio » et des farines intégrales qui ‘lèvent’ moins. Cela dit: magnifique vidéo comme d’habitude (je suis un peu jaloux). Une petite requête: pourriez-vous nous faire une démo de votre four à bois? J’aimerais en avoir un mais je ne sais pas si c’est bien pratique. Salutations,
C'est exactement mon propos. J'adore le open crumb, mais ce n'est pas le seul type de pain parfait. Cela dépend du but pour lequel vous voulez l'utiliser. Quand il fait beau, j'utilise le four à bois presque chaque semaine. J'en ai acheté un petit il y a 5 ans. Il a très bien fait son travail jusqu'à présent mais il commence à montrer des signes d'utilisation. J'en rêvais d'un fait a la main mais... c'est un projet pour l'avenir. Je vais réfléchir à la proposition faite, ça me semble une idée très intéressante. Merci beaucoup pour votre appréciation !
En tant que personne qui cuit dans un four à bois, puis-je répondre ? Les grands bétons sont un peu sans espoir à moins que vous ne cuisiniez pour le village. C'est essentiellement pour cela qu'ils ont été conçus. Ils prennent beaucoup de bois pour se réchauffer et cela prend des heures. Oui, ils restent chauds, mais combien de pain faites-vous ? Les petits fours à pizza italiens fonctionnent bien et chauffent rapidement en utilisant beaucoup moins de bois. Cependant, le feu doit être maintenu allumé dans les petits fours et il est connu que les créosotes de la fumée enrobent le pain et qu'elles sont très cancérigènes. Il est donc conseillé de cuire dans une cloche ou un four hollandais à l'intérieur du four. Ils sont très amusants cependant!
@@kevinu.k.7042 Thank you for the info - not sure I see the point of going through the botheration of using a wood oven if I still have to use a ‘cocotte’ as well
@@charlesbruggmann7909 Hi Charles - that's where I got to too. I think for Pizzas there may be a case... I don't eat pizzas much. Thanks for the word Cocotte. I've never like the name Dutch Oven. :)
Bom dia, estava a ver a receita que você troca a farinha espelta por centeio, não sei se é o clima aqui onde mora São Paulo BR. o meu pão de centeio após um dia fica duro. Será clima, eu uso centeio da Itália. Até desisti de usar centeio, para mim é importante pois sou diabética.
Kept under 10-20% any flour can be added in a bread recipe without serious structure changes. It will add its specific flavour but you do not need to map to the characteristics of the special flour. Rye flour is special, I use a local one and at a low % does not change drastically the characteristics of the dough or of the bread itself. As you mention diabetes, bread is made of flour and about 70% is starch that is a complex sugar. To minimise this, I suggest sticking to sourdough bread as the sourdough is helping eating part of the sugars.
I wanted to send you a picture of my latest loaves but can't see how. So I'll just say I was so disappointed. My ear was minimal, the crumb could have been more open and there was little spring. I thought I followed you to the letter so I don't know what happened. Boo hoo. Is there an email or FB place I can send you my pictures to evaluate? Thanks.😭
So glad you came back to me for help! You can send the photo in a message to my IG account denisav_hungryshots. Now let me tell you a secret: even if you follow my recipe by the letter (or any recipe of bread) you have a different flour, different starter, different environment. You"ll need to repeat the recipe, change one variable at a time and note down the results. This is how you learn dealing with your own ingredients with their own characteristics. I shared the same disappointments with you many times but I was motivated to find the way Send me the photo!
