Відео

Great job 👍🏾 it looks amazing 💯

This all looks delicious and crunchy

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

When you not just make high quality food, but also produce art.

This is really helpful, thank you!

Thank you, this makes it much easier to grasp the technique!

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.

Very helpful thank you.

this is really informative and impressive to watch. thank you

How do you feel about 24 hour cold fermentation? Maybe a video on that?

Omg! I just wanted to take a hit of that! Just perfect crumb! 😮❤🤤

Hi Mim, are you using the diastatic malt on every bake ?

I'm coming over with my coffee ☕️ and stick of butter. 😮😊

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.

Looks like a bunny when it’s right:)

Gorgeous

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

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 🙈

I'm curious... Why the "bottom" facing up when into the tray?

Brilliant and lovely Nim🫰🏽

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?

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

They look great!! You’ve got so much 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.

Beautiful dough!!! I love how white it is! Bravo!

I was adding alot of flour to my dough for the high hydration, now I know not too! TY great video 🙏☺️

Overbaked.

Sourdough has the best texture and softness at this stage. My favorite part ❤ Looks great as always Nim Really loving your channel

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

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Very insightful, thanks!

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. ❤🥖

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!

Can you explain how you get such a beautiful open crumb?

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.

Perfect❤

That's a cold fridge! No wonder you have no trouble cold proofing for 41 hours!

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🫰🏽

beautiful job

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!

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!

Perfection!