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Real Bread by George
Australia
Приєднався 14 сер 2020
There's something incredibly satisfying about good bread. Real bread. Not the supermarket kind that is whipped up at warp speed before being wrapped in fantastic plastic and freighted down freeways. Rather, I'm talking about bread as it used to be. Bread that, in years gone by, adorned tables at every meal and served as the staple that nurtured bodies and brought people together. Slow bread. Healthful and flavourful bread. The staff of life!
A number of years ago I decided I wanted to learn how to make real bread. Bread with a crust that shattered and a sweet open crumb, all the better to collect an immodest application of butter.
It has been a long road (sourdough has a mind of its own) but I feel I have now reached a point where I've got a bread and a skill worth sharing with you. Please enjoy these videos and use them to support your own sourdough journey.
If you like my style, join my online sourdough course, Sourdough Made Easy - get 10% off with code: YTSOUR
A number of years ago I decided I wanted to learn how to make real bread. Bread with a crust that shattered and a sweet open crumb, all the better to collect an immodest application of butter.
It has been a long road (sourdough has a mind of its own) but I feel I have now reached a point where I've got a bread and a skill worth sharing with you. Please enjoy these videos and use them to support your own sourdough journey.
If you like my style, join my online sourdough course, Sourdough Made Easy - get 10% off with code: YTSOUR
How to make a sourdough starter in 7 days
In just 7 days, you can make a healthy, bubbly sourdough starter that will support you to make beautiful sourdough bread. Follow the directions, keep it warm and make sure you use good quality flour!
This video is an excerpt from my comprehensive online sourdough course, Sourdough Made Easy: realbreadbygeorge.thinkific.com/courses/sourdoughmadeeasy
This video is an excerpt from my comprehensive online sourdough course, Sourdough Made Easy: realbreadbygeorge.thinkific.com/courses/sourdoughmadeeasy
Переглядів: 2 306
Відео
Sourdough Made Easy
Переглядів 3,7 тис.3 роки тому
Join artisan sourdough baker Georgie Greenland in her country home kitchen to learn how to make beautiful sourdough bread that nourishes the belly & soul. Using this simple, tried and true process, Georgie will show you how easy it is to make delicious sourdough at home. Class launches on Sunday 20th June. Sign up and claim pre-order discount here: realbreadbygeorge.thinkific.com/courses/sourdo...
Sourdough gluten development: stretch and fold + slap kneading
Переглядів 11 тис.4 роки тому
In this video we explore two methods of gluten development for sourdough: the stretch and fold method and slap kneading. Techniques and attributes of each are explained.
Sourdough: pre-shaping technique
Переглядів 36 тис.4 роки тому
This is a sample video from my online sourdough course, Sourdough Made Easy: realbreadbygeorge.thinkific.com/courses/sourdoughmadeeasy In this video we look at how to successfully pre-shape your sourdough at the end of bulk fermentation. This is the step required before your final shape.
Sourdough: Final shaping technique - boule and battard
Переглядів 99 тис.4 роки тому
In this video I demonstrate final shaping of a boule (round) and battard (oval) loaf for moderate hydration dough.
Sourdough: mixing the dough
Переглядів 6 тис.4 роки тому
In this video we go through the initial sourdough mix. Learn how to handle the dough, observe its texture and what to expect at this first stage of your dough build.
Oooooo I’m trying this slap and fold!!! Just beginning to make bread and this looks like it could really be a stress reliever! 😂
Oh absolutely! It's the worlds most delicious punching bag! Haha.
You are a wonderful teacher! Thank you!
Really good info
Do you only do one stretch and folds
A total of 6 at half hour intervals, ideally 😊
Thank you for sharing your techniques and I loved it
The jazz hands were amazing! Thank you for going into detail as I’ve tried to copy videos and just find the movement very awkward
Thanks this was a great, helpful video! Especially for beginners.
Hi there, thank you for the great video. I am just about ready to give up trying to make sourdough. Can you please tell me how to handle the stickiness. Everything goes well until it comes to turning out the dough to pre shape. It sticks to the bowl, the counter, me and I find it nearly impossible to handle. I have tried many times and would really love to be able to do it. Any help much appreciated. Thank you.
Thank you for such an awesome video! My next boule was totally amazing after watching this and your final shaping video. Lots of spring and great crumb!
Thanks for letting me know! This is great to hear :)
Nice video, what's the hydration of the dough?
I did stretch and fold then it made a tear just like your video. I thought I overkilled the S&F process, so devastated. But after watching your video, it seems that my dough isn’t fully developed yet 😅😅 thank you for this!! Extremely helpful!
Hi .. My dough becomes very sticky to the surface and becomes difficult to handle whenever I start doing the slap n knead.. it just goes hay wire...and Im just not able to do it.. I live in a Hot and a very Humid city,.. could that be the reason to it ??.
This is by far the best pre-shaping tutorial i've seen, and I've seen a ton of them, because it explains the issues that can and the will occur, for me all the ones mentioned here have arisen, and how to deal with them.
I really appreciate you taking the time to provide this lovely feedback. Thank you!
@@realbreadbygeorge4973 👍👍
nice video, at 6:30, it seems that you say retard proof whats that?
Your experience as a teacher really sets you apart as a UA-camr. Your anticipation and explanation of common mistakes gives these videos much more depth. Some other channels make things look too easy so then we get discouraged when we face difficulties.
Sincere thanks kb_100! I really appreciate your kind words.
This is probably sacrilegious to ask. But can I use my stand mixer to do this?
Hahah not sacrilegious, no. I do encourage my students to start out mixing by hand as this will give you a good feel for the dough and improve your intuition. Do feel free to use a mixer though - just be mindful that it is approx 8 times more powerful than hand mixing so you are at risk of overmixing and toughening up your dough. I doubt you could overmix by hand... one advantage. It's certainly less messy to use a mixer though ;)
May i ask your recipe, that doigh already looks successful.
You get a full recipe with my online course - can I tempt you to sign up?
What is your go to hydration Georgie would like to know thanks.L.am from Aotearoa new zealand
For my loaves I like about 78% hydration
How long after this step do u let it sit
The length of time for the next stage, the 'bulk fermentation', is very variable dependent on temperature/humidity. It's more of a matter of looking for the signs that your dough is ready for the next stage... all covered in my online course!
Hey girl you would have made an excelent teacher when i was in college .I would have been in your classes.Wish you well and thanksfor pre and final shaping
Thanks so much for this very practical demonstration
Thanks for a great video. May I ask why don’t you add the salt along with the dry ingredients before the first dough mix?
You are really the best
Why does my dough stick so much that I can hardly roll in ball?
Could be overproofed. Perhaps you've not done enough gluten development. Maybe it's the flour type - rye in particular makes dough sticky.
terrific!
Sincere thanks!
You can always use a square measuring restraunt style prep container its also clear and you can see the bubbles on sides 😊
Great video! Thank you!
Wow, so glad I found this video. Thank you for the visual of your movement and why you were doing something. Wonderful tutorial
Thank you for taking the time to comment :) Glad you found it useful.
I really wanted to see the loaf after our baked it.
GEORGIE, I admire your great knowledge of how sourdough really works! I am self taught as well, trying to piece together this sourdough puzzle...I would like to try this recipe using 50/50 wholewheat flour & bread flour----at what temperature would you recommend I bake at and for how long, please-----many thanks in advance... 💌💌
Best explanation of the slap kneading, thank you!
Thank you, I appreciate you taking the time to say so.
I've been having a streak of pancakes. The shaping and proofing tips are very appreciated!
You're most welcome!
This is probably one of the best explanations of the slap & fold technique I’ve seen. Thank you! Just to clarify, if I do this up front, I don’t need to do any additional stretch & folds? Can I just leave the dough alone until the end of bulk fermentation? If so, this will save me so much time. Thanks again!
Thank you! You can certainly do this and then leave your dough for the full bulk fermentation. If you find you're not reaching sufficient gluten development this way, simply add in a stretch and fold or two and you'll see a big improvement.
Wow, I have watched way too many videos for literally months on this process and no one has been as clear, accurate and helpful than you! Thank you so much!
So glad to help!
The teaching skill is so clear ！For the beginner is so good!
Come back, please! 😁
Hahaha - have you checked out my instagram? There's lots more there. I also have an online course here realbreadbygeorge.thinkific.com/courses/sourdoughmadeeasy you can use the code: CYBERSOUR for 20% off this weekend
Yes I agree! 😂 I’m a new supporter here and I’m loving the guidance of these videos I need more of them 😅
Thank you, you have just saved my sourdough I think. I was getting so confused by other preshaping videos.
This makes me proud!
My daughter asked me to tell you that you look like Penelope from Bridgerton and she's obsessed with that show 😅
This made me laugh!! I do love that show too.
Hey Georgie, my dough always sticks to my hand and my scraper during this step. Is it under proofed ?
Can I ask what flour you are using? Also, much much water as a ratio to flour?
@@realbreadbygeorge4973 I’m using King Arthur unbleached bread flour at 73% hydration
This is so helpful! I'm kinda surprised you haven't gotten more subscribers! You are succinct and easy to understand with your instructions.
Thanks so much for your kind feedback. I blame the algorithm! Hahah
High quality video, good level of details, straight to the point :)
Thanks for sharing your feedback!
100% agree with the comment down below! Excellent demonstration.
Thank you for your kind comment
Beautiful technique ❤
Thanks so much!
Only just came across your video on this but found it incredibly helpful for finally getting the technique of slap and fold. Thank you!!
Wonderful!!
Great video. Thanks
What do you do after the slap and fold and before the pre-shape? Do you need to let the dough rest?
Yes, it needs to go through the bulk fermentation stage - this can take quite a few hours
Thanks for a well communicated and easy to follow video !
You're welcome! Thanks for stopping by.
Thank you sooo much for sharing your knowledge and kindness with us newbies😊 I really appreciate your way of explaining the process, showing it to us calmly and even teaching us how to fix things when something has gone wrong. Stay well!
Thank you for taking the time to leave this feedback :) I appreciate it!
Thank you! This video is a perfect combination of expertise, lay men's words, a teacher's foresight and home baker's practical approach.
Such lovely feedback, thank you!
Such a fine video, thank you from Denmark!
Sending love to Denmark! One day I hope to visit your beautiful country.