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nimcm
Australia
Приєднався 6 кві 2011
Lots of sourdough baking with tips for home bakers. I do a lot of decorative scoring.
My background is a patisserie and I will also be baking cakes and pastries.
天然酵母パンを家で焼いています。生地の作り方からクープの入れ方まで紹介していきます。ケーキなども焼いています。
My background is a patisserie and I will also be baking cakes and pastries.
天然酵母パンを家で焼いています。生地の作り方からクープの入れ方まで紹介していきます。ケーキなども焼いています。
Thr Dough Texture Comparison
Here I hope to show how different the textures of the doughs were depending on the flour I used.
I have written the recipe and provided more details about the flours I used as below. But, just to make things easier, I am saying 'lower' and 'higher'. It's just relative to each other.
Another point I should mention is that I rested both of the dough for 40 hours in the fridge during the cold proofing (cold retard). I shaped and covered with shower caps to prevent excess drying since I don't like thick crust. My fridge temperature was somewhere between 1 - 3 degrees Celsius.
During the proofing, the dough keeps fermenting. I find 50 hours is the limit for my dough. Once it goes past a certain stage, the bread will start tasting too sour. Since the gluten structure will be breaking down, you will have a flatter loaf.
At around 40 hours, it is still baking up nicely but there is a slight change in the crumb. It tends to become more uniform and the texture looks kind of fine and fuzzy. I am sure it is a lot easier to digest, though. I also do not detect an overly sour taste.
For each loaf of approx. 1kg
Lower protein dough:
400g Organic Bread and Pizza flour (11.8% protein - It has fine bran.)
100g Organic Spelt
(Spelt is high in protein and has different protein properties. It makes the dough more extensible and the gluten is more fragile.)
Both are from Kialla Pure Foods Australia
375g Water (75% hydration)
100g Levain
10g salt
Higher protein dough:
500g Organic Premium Bakers White (12.5% protein)
from Wholegrain Milling Co. Australia
375g Water (75% hydration)
100g Levain
10g salt
When you are following a recipe, the chances are you do not have the exact same bag of flour. So, tread carefully. If unsure, start with lower hydration.
Many recipes don't have any explanation about what flour is used. 'Bakers flour', 'Bread flour', 'All purpose flour'.... They don't mean anything. Every brand has a different way of milling, too.
Moreover, depending on which part of the world you live in, different varieties of grains are available. I'm in Australia and we get mid-level protein wheat. The lowest protein level flour I use has 10.5% and it bakes up beautifully. But, I am mindful of the hydration ratio and the way I handle it. I have some videos about that, too.
In North America, people can access stronger flour at 13-14% or higher in some cases. I have managed to find Caputo Manitoba Oro. The experiment is here.
ua-cam.com/video/exI4vQpEuHQ/v-deo.htmlsi=uGcjgUpIx1txYPxC
Of course protein level is only one indication. There are other factors like W index, ash content, falling number, etc. But as a home baker, we rarely get that kind of information on the product package. At least in Australia.
I have written the recipe and provided more details about the flours I used as below. But, just to make things easier, I am saying 'lower' and 'higher'. It's just relative to each other.
Another point I should mention is that I rested both of the dough for 40 hours in the fridge during the cold proofing (cold retard). I shaped and covered with shower caps to prevent excess drying since I don't like thick crust. My fridge temperature was somewhere between 1 - 3 degrees Celsius.
During the proofing, the dough keeps fermenting. I find 50 hours is the limit for my dough. Once it goes past a certain stage, the bread will start tasting too sour. Since the gluten structure will be breaking down, you will have a flatter loaf.
At around 40 hours, it is still baking up nicely but there is a slight change in the crumb. It tends to become more uniform and the texture looks kind of fine and fuzzy. I am sure it is a lot easier to digest, though. I also do not detect an overly sour taste.
For each loaf of approx. 1kg
Lower protein dough:
400g Organic Bread and Pizza flour (11.8% protein - It has fine bran.)
100g Organic Spelt
(Spelt is high in protein and has different protein properties. It makes the dough more extensible and the gluten is more fragile.)
Both are from Kialla Pure Foods Australia
375g Water (75% hydration)
100g Levain
10g salt
Higher protein dough:
500g Organic Premium Bakers White (12.5% protein)
from Wholegrain Milling Co. Australia
375g Water (75% hydration)
100g Levain
10g salt
When you are following a recipe, the chances are you do not have the exact same bag of flour. So, tread carefully. If unsure, start with lower hydration.
Many recipes don't have any explanation about what flour is used. 'Bakers flour', 'Bread flour', 'All purpose flour'.... They don't mean anything. Every brand has a different way of milling, too.
Moreover, depending on which part of the world you live in, different varieties of grains are available. I'm in Australia and we get mid-level protein wheat. The lowest protein level flour I use has 10.5% and it bakes up beautifully. But, I am mindful of the hydration ratio and the way I handle it. I have some videos about that, too.
In North America, people can access stronger flour at 13-14% or higher in some cases. I have managed to find Caputo Manitoba Oro. The experiment is here.
ua-cam.com/video/exI4vQpEuHQ/v-deo.htmlsi=uGcjgUpIx1txYPxC
Of course protein level is only one indication. There are other factors like W index, ash content, falling number, etc. But as a home baker, we rarely get that kind of information on the product package. At least in Australia.
Переглядів: 390
Відео
Sourdough - Dough Comparison (and crumb)
Переглядів 54221 день тому
You are following a recipe to a tee, but your dough feels super loose and unruly. The chances are that you are using a different type of flour. Yes, your choice of flour will change everything. In sourdough, we only have flour, water and salt. It is the most crucial ingredient. Here I hope to show how different the textures of the dough are depending on the flour I used. When you are following ...
41 Hour vs 16 Hour Cold Proofed Comparison
Переглядів 42421 день тому
41 Hour vs 16 Hour Cold Proofed Comparison The comparison shots of the crumb are at the end. Same dough. Different lengths of cold retard/cold proof in the fridge after shaped and put into the bannetons. 16 hours (overnight) or 41 hours (2 nights). Not a huge difference. I could say the 41 Hour one has a finer texture? Slightly squashed at the bottom? It definitely baked darker and quicker. I h...
Dough Kneading Uncut Video
Переглядів 47821 день тому
Uncut video footage of dough kneading on the bench. You will see how the dough goes tight and loose and loose and tight repeatedly. If you use different flour, it will behave very differently. My flour is not high in protein. Please see the following for more details. Recipe: 80% Organic Bread and Pizza flour (11.8% protein) 20% Organic Spelt Both from Kialla Pure Foods, Australia 75% hydration...
Sourdough with low protein flour, soft crumb + brittle and crunchy crust
Переглядів 598Місяць тому
Sourdough with low protein flour, soft crumb brittle and crunchy crust
Overnight Bulk - Don't do it.... unless... #sourdough #australia #bulkfermentation #サワードウ
Переглядів 1,2 тис.Місяць тому
Overnight Bulk - Don't do it.... unless... #sourdough #australia #bulkfermentation #サワードウ
46 Hour Cold Fermented Dough - Sourdough
Переглядів 4912 місяці тому
46 Hour Cold Fermented Dough - Sourdough
Same Day Bake/Low Protein Flour/A Different Technique
Переглядів 8945 місяців тому
Same Day Bake/Low Protein Flour/A Different Technique
Sourdough process dough to finish #souroudough#rye
Переглядів 1,4 тис.6 місяців тому
Sourdough process dough to finish #souroudough#rye
Same Day Bake - if you are in a hurry and there is no time for the fridge.
Переглядів 9326 місяців тому
Same Day Bake - if you are in a hurry and there is no time for the fridge.
Sourdough - Tips for Decorative Scoring 日本語 & English
Переглядів 6157 місяців тому
Sourdough - Tips for Decorative Scoring 日本語 & English
Sourdough 100% (15% protein flour ) vs 70% hydration (10.5%) crumb comparison
Переглядів 3,6 тис.7 місяців тому
Sourdough 100% (15% protein flour ) vs 70% hydration (10.5%) crumb comparison
Super High Hydration Sourdough - Yea or Nay? 100% hydration dough
Переглядів 3,6 тис.7 місяців тому
Super High Hydration Sourdough - Yea or Nay? 100% hydration dough
Five Day Old dough - Sourdough #sourdough #ハード系パン#クープ #breadart #highhydration
Переглядів 1,2 тис.8 місяців тому
Five Day Old dough - Sourdough #sourdough #ハード系パン#クープ #breadart #highhydration
Straight from the fridge or bring it to room temperature?
Переглядів 3,3 тис.8 місяців тому
Straight from the fridge or bring it to room temperature?
Great job 👍🏾 it looks amazing 💯
Thank you🥰
This all looks delicious and crunchy
@@MarkDrock Thank you 🥰
That razor blade made me nervous, but the end results are amazing. My dad also makes bread but it’s rural Canadian farmer bread, very dense, tight crumb and absolutely amazing when toasted on both sides in a cast iron pan with some butter, I think one loaf is about 3 pounds while not being that much bigger than a standard grocery store bread. I would say probably 1.25 to 1.5 times the volume of a regular loaf
Your dad's bread sounds amazing! Canada is famous for the superb Manitoba flour! I'm envious 😊
@@Nimsbaking i am from Quebec so unfortunately it’s simply made with the flour we have at the store, I also like to call it bread made with great violence because when kneading it he use one hand to flip the dough slowly while « punching » it, every bakery says that their stuff is made with love, my dad’s technique, blowing off steam punching dough 🤣 and he kneads it for like 30 minutes then he lets it rest for 2 hours and repeat that for the whole day, he bakes it in the evening, so it’s most likely a gluten intolerant person’s nightmare. that recipe was also what my grandma made when he was a kid
@@oli3645 hahahahahaha! ' bread made with great violence' That's so funny😆😆😆 Your family sounds like a great fun 🥰🥰🥰
When you not just make high quality food, but also produce art.
Thank you for your support 😊
This is really helpful, thank you!
@@dalinaroz My pleasure 🥰
Thank you, this makes it much easier to grasp the technique!
Yay! That makes me happy 😊
Your competency with very high hydration is simply staggering. For me it’s get it out of the banneton, score it and in the oven as quickly as possible.
Thank you 😊 I transfer the dough into the freezer for 30 mins while preheating the oven. It makes it a lot easier to score. Happy baking. ❤️
Very helpful thank you.
@@thomasphillips7215 I'm glad😊😊
this is really informative and impressive to watch. thank you
@@harpernicholson1 Thank you. I'm glad you find it useful. 😊
How do you feel about 24 hour cold fermentation? Maybe a video on that?
That's what I do with my sourdough pizza dough. I finish fermentation in the fridge. Now for a loaf, I once tried it. I had to park it so I put it into the fridge and ended up leaving it longer than I intended. Although it was a lot less than 24 hours, it didn't work for my dough. If you finish fermentation then shape, you are degassing the fully proofed dough. I thought that's the reason the dough couldn't spring back. There must be a way to do it... Perhaps stop the bench fermentation very early before transferring it to the fridge? Then take it out to finish fermentatio, shape and proof? Let me know if you try it.
@Nimsbaking I do this. I do a quick bench proof after doing levain to add flavor. I then shape and put in fridge to proof for 24 hours. Then I freeze for a long as it takes to preheat the oven fully. Works great!
@@katherinesmith9985 Oh great! Thanks for the input 😊
Omg! I just wanted to take a hit of that! Just perfect crumb! 😮❤🤤
Hi Mim, are you using the diastatic malt on every bake ?
@@simonrobinson223 No. I used it for a few bakes and these days I've decided I don't like it. It makes my dough too loose. But, I would imagine that it will largely depend on what type of flour you use.
@@Nimsbaking I tried using some the other day on a 76% hydration, there was around 3.8 kg of dough of which I added about 3 grams diastatic malt, but no real significant difference in the dough from previous bakes
@@simonrobinson223 It is so powerful, isn't it? Did it work out well for you?
@@Nimsbaking going to try again with a slightly higher % hydration and see how it goes
@@simonrobinson223 Please let me know how you went.
I'm coming over with my coffee ☕️ and stick of butter. 😮😊
@@MyAlbertC 🥰🥰
I think you"ve said in previous videos that you freeze it for the 30 mins while preheating the oven and pan. Mine doesn't have the strength (yet). Any advice? Even after 30 mins of freezing, it spreads apart prettty quickly. I don't think it is over fermented and the crumb is okay, and I get blisters and crinkly crust and a smallish ear. Gonna try a new flour from a small bakery, and try a lower hydration. It could also be that I've never measured the temp of anything.
@@juliehoughton6000 I think you are on the right track. You will have no issue if you have a higher protein flour and/or lower hydration. I wonder what sort of flour you are using at the moment.
Looks like a bunny when it’s right:)
🐰🐰🐰🥰
Gorgeous
@@when.elsourdoughs Thank you🥰
Please check out the dough transformation video in the link
The crumb shot ua-cam.com/users/shortsJUUSybSdIb8?feature=share Please check out the linked video for longer videos. The basic method is shown in this video. ua-cam.com/video/JgK8QCvn9Wg/v-deo.htmlsi=yuKMCyWX9ClHg7sN
Amazing like a magic
@@user-zm9bt2mm6p Thanks🥰
Wow, super hydrated! I'm sure I would have a disaster getting that dough to form. I'd probably end up like a kid covered in mess 🙈
@@marionhenry-rhodes3325 I was not far from that😅
@Nimsbaking it looks great, though!
@@marionhenry-rhodes3325 Thank you😄😄
I'm curious... Why the "bottom" facing up when into the tray?
@@shughume when you bake, you'd flip it and the smooth side will face up. Then you can score and bake.
Brilliant and lovely Nim🫰🏽
@@KimbaRoars Thank you🥰🥰
If you want to do decorative scoring, it's best to have low hydration dough. Also, it is much easier to score a cold dough straight out of the fridge. (I even put it into the freezer while preheating the oven.) I used a cookie cutter to mark lines and had a turn table for cake decoration under the board for easy manoeuvring. I like using the small lame holder so I have better control. But I like the long handled one for the functional scoring. To each their own, I guess. I have more videos for intricate designs. Please check out the attached link for one of them. Happy baking.
How to perform cool proof? Any details?
Hi! I usually cover the top with a tea towel and put it into the fridge overnight. If you like, I have many videos testing out longer cold proofing. But this is the basic method. ua-cam.com/video/JgK8QCvn9Wg/v-deo.htmlsi=yuKMCyWX9ClHg7sN
Thank you very much nimcm, I was searching for help to handle a70% hydration, cos i could not manage it. Now i know, many coilfolds. Thanks
Excellent 🥰. Happy baking!
They look great!! You’ve got so much patience.
I'm not really. 😅 That's probably why I like sourdough. It challenges my patience.
Thank you for doing this comparison. Your video is excellent! I also used your tip to put my dough from the fridge to the freezer while heating the oven, to make scoring it easier. My bread scored perfectly and the finished loaf is one of the prettiest I've made.
@@tcacosco Thank you for your kind words. I'm very excited to hear you find my tips useful. Happy baking🥰🥰🥰
Beautiful dough!!! I love how white it is! Bravo!
Thank you for watching 🥰
I was adding alot of flour to my dough for the high hydration, now I know not too! TY great video 🙏☺️
Oh great! I am glad you liked my video 🥰🥰
Overbaked.
@@ninomatuska2506 Wow. Thanks
Less than your personality
@@thoneycomb5796 ,someone without his real name can't tell me anything.Go take your mom by skirt and ask her why are you chicken.
Sourdough has the best texture and softness at this stage. My favorite part ❤ Looks great as always Nim Really loving your channel
@@topanga3023 Thank you 🥰
To be continued to Part 2
To be continued to Part 3
Please check out Shorts Part 1 and 2. I baked just one today. Same day bake. Please check out my same day bake video for some tips. ua-cam.com/video/DtLWFCwDCgU/v-deo.htmlsi=zYKR0O62RmQ6F9gD
🩵
Thanks😊
Very insightful, thanks!
@@LegatoTrio Thanks 🥰
Thanks!!
@@kittenlang8641 My pleasure. Thanks ❤️
So helpful. The last loaf I made was my best yet, following your advice on a recent video. Well, full disclosure: the first loaf I tried with that video was not good and I may have ended up kinda smacking it out of frustration. 😂 But it tasted good enough, for a flat puck. Anyway, I was better with the next loaf. I achieved something like the texture of your loaves when you score them. I am not there yet, but still improving. I keep saying it, but thank you for these. ❤🥖
@@juliehoughton6000 OMG🥰🥰🥰 So excited to hear you had a success!!! Happy baking ❤️
You are following a recipe to a tee, but your dough feels super loose and unruly. The chances are that you are using a different type of flour. Yes, your choice of flour will change everything. In sourdough, we only have flour, water and salt. It is the most crucial ingredient. Here I hope to show how different the textures of the dough are depending on the flour I used. When you are following a recipe, how often do you have the exact same bag of flour? Same Bakers Flour from the same brand? Not very often. If so, tread carefully. At least check the protein content. When you are not sure, start with lower hydration. Many recipes don't have any explanation about what flour is used. 'Bakers flour', 'Bread flour', 'All purpose flour'.... Even if it is called the same name, the protein content is often different. Every brand has a different way of milling, too. Moreover, depending on which part of the world you live in, there are different varieties of flours. I'm in Australia and mid-level protein varieties are common. The lowest protein-level flour I use is 10.5% and it bakes up beautifully. But, I am mindful of the hydration ratio and the way I handle it. I have some videos about that, too. ua-cam.com/video/HnCIPIUNRk4/v-deo.html In North America, people can access stronger flour at 13-14% or even higher? I have managed to find a bag of Manitoba with 14% protein content. As an experiment, I baked a 100% hydration sourdough. Here is the link for the video. It was a soupy dough and the result was not the best, but I managed it. I would not bother this super high hydration with lower-protein flour. ua-cam.com/video/exI4vQpEuHQ/v-deo.html It is not a competition for how much water you can add. Rather, the true ability of a baker is to find the best hydration for each type of flour. Lastly, of course, protein level is only one indication. There are other factors like W index, ash content, falling number, etc. But as a home baker, we rarely get that kind of information on the product package. For the basic method, please check out, ua-cam.com/video/JgK8QCvn9Wg/v-deo.html Notes: I have written the recipe and provided more details about the flours I used. But, just to make things easier, I am saying 'lower' and 'higher'. It's just relative to each other. Another point I should mention is that I rested both of the dough for 40 hours in the fridge during the cold proofing (cold retard). I shaped and covered with shower caps to prevent excess drying since I don't like thick crust. My fridge temperature is somewhere between 1 - 3 degrees Celsius. During the proofing, the dough keeps fermenting. I find 50 hours is the limit for my dough. Once it goes past a certain stage, the bread will start tasting too sour. Since the gluten structure continues to break down, the oven spring will be compromised and you will have a flatter loaf. At around 40 hours, it is still baking up nicely but there is a slight change in the crumb. It tends to become more uniform and the texture looks kind of fine and fuzzy. I am sure it is a lot easier to digest, though. I also do not detect an overly sour taste. For each loaf of approx. 1kg Lower protein dough: 400g Organic Bread and Pizza flour (11.8% protein - It has fine bran.) 100g Organic Spelt (Spelt is high in protein and has different protein properties. It makes the dough more extensible and the gluten is more fragile.) Both are from Kialla Pure Foods Australia 375g Water (75% hydration) 100g Levain 10g salt Higher protein dough: 500g Organic Premium Bakers White (12.5% protein) from Wholegrain Milling Co. Australia 375g Water (75% hydration) 100g Levain 10g salt
Fantastic!
@@robin-the-sourdoughbaker Thank you for your support 😊
Can you explain how you get such a beautiful open crumb?
Hi! This is how I made the dough. ua-cam.com/video/SN-pxVnTDsc/v-deo.html In that video, I tried to explain the process in detail. Cheers
I went to bed wondering about this (!!) after binging on Chainbaker's math-y videos and your kneading video from yesterday (thank you: every demo helps me). This is the best hobby I've ever had in my life.
@@kittenlang8641 Same! Happy baking🥰
Perfect❤
@@topanga3023 Thank you!🥰
That's a cold fridge! No wonder you have no trouble cold proofing for 41 hours!
@barrychambers4047 The fridge should be set under 4°C (Food safety). If it is a domestic fridge, it fractures up and down. Thanks for pointing out the important information. Too many people over proof in the warm fridge.
@@Nimsbakingthanks for the tip! I haven't noticed issues I may notice now with my fridge, but it's all in the name of goofing around. And the birds eat it🤭
41 Hour vs 16 Hour Cold Proofed Comparison The comparison shots of the crumb are at the end. Same dough. Different lengths of cold retard/cold proof in the fridge after shaped and put into the bannetons. 16 hours (overnight) or 41 hours (2 nights). Not a huge difference. I could say the 41 Hour one has a finer texture? Slightly squashed at the bottom? It definitely baked darker and quicker. I had to turn off the oven 5 mins earlier. Yes, I think it is slightly more sour but not much. This means that I can prepare the dough on Thursday for my Saturday bake if I am busy on Friday. Easy. 80% (400g) Organic Bread and Pizza flour 20% (100g) Organic Spelt Both from Kialla Pure Foods Australia 75% (375g) hydration water 20% (100g) levain 2% (10g) salt (The weight is for each dough. Approx. 1kg in total.) Infyou want to see how I prepared the dough, please check out the video in the link. ua-cam.com/video/SN-pxVnTDsc/v-deo.html #australia #australiansourdough #sourdough#realbread #breadstagram #artisanbread #sourdoughscoring#breadart#breadscoring#levain #パン#サワー種 #サワードウブレッド#ハード系パン #ブレッドアート #自家製パン#ホームメイド #オーストラリア#カンパーニュ #自家製酵母#酵母パン #coldretard
Loved this! I will try the slap fold method, that’s usually what I do for my pizza dough. I never thought to try it with my sourdough. Also, when first mixing the flour and water, my water is slightly warm and that’s when I add my salt (before the flour) allowing the water to dissipate the salt granules. Then the levain. It doesn’t seem to affect the rise. Curious, what percentage of levain do you use? I used to use about 25% but have dropped a bit to 16% for a typical 500g loaf as I thought it was shortening the fermentation time. I love the longer videos Nim🫰🏽
Hey, thanks for watching the long video. I was prepared for a backlash. 😅 Thanks for the input about timing of adding salt. The belief about the negative effect of salt is stuck with me. (For those who are not familiar. By adding the levain first, it gives the microbes a head start as salt hinders fermentation). Having said that, I often skip autolyse and mix everything. My levain ratio is usually 20%. I rarely change it unless I'm short of levain by accident. I change the length of bulk fermentation rather than changing the recipe. But yeah, if you are in a hurry, you could increase the amount of levain. I wonder how it affects the taste. Let me know. Thanks!
beautiful job
Thank you for watching 🥰
Hey thank you for showing the process of kneading, I'm relatively new to bread baking, I had a question. Doesn't adding the salt and then cutting it to allow the salt to be distributed evenly breaks the gluten network? Or it hasn't been formed yet? Thank you!
Hey, thanks for watching the whole video. I would think so, but it works for me. I guess I'm not really chopping up the dough into pieces. Rather, I'm deeply digging into the dough to increase the contact surface? Gluten strands break but regroup. For example, after the very initial autolyse, can you see how the dough looked cohesive when I was talking it out of the bowl? But, after I kneaded it, it was messy. At one stage, I mentioned I should stop. Just when I transferred the dough to the container, it was still loose. By the first coil fold, the dough was cohesive, strong and stretchy. Autolyse - As soon as flour and water meet, gluten starts naturally forming. Kneading - Agitate gluten Rest - Gluten regroup and forms stronger structure Coil folds - Gently align the gluten structure Does it make sense?
@@Nimsbaking it does make a lot of sense! Thank you for the explanation!!
@yonatan.b My pleasure! Happy baking 😊
I baked one recently at 76% hydration taking into account percentage from levain. I find the crust does not open or have an ear as nice as a 70% hydration dough. But definitely tastier and fluffier!
@@yxinz You need to find the happy medium. It's a fine balance. And it sounds like you have. 🥰
Perfection!
@@yxinz Thank you 🥰