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Wheatbeat
United States
Приєднався 13 лют 2020
Wheatbeat is dedicated to helping home bakers and serious amateurs achieve baking greatness.
Jalapeño Sourdough
Want to try a spicy twist on the tried-and-true sourdough bread? This is your ticket! Watch this short video on how I came up with the formula, and the lessons I learned along the way.
Formula for 2 x 700g loaves:
Leaven (made 12 hrs ahead): 70g flour, 70g water, 7g sourdough starter
---
650g - 11.5% White flour (I use organic Central Milling Artisan Baker's Plus)
45g - Whole wheat flour
27g - Whole rye flour
7g - Vital wheat gluten
555g - Water
144g - Leaven (after 12 hrs)
--
16g - Salt
--
20g Jalapeño powder
20g Jalapeño - dried slices
10g Ancho pepper powder
Total = 1,444g
Mix all ingredients loosely and allow to rest for 30 min (autolyse).
Continue mixing at medium speed and add the salt. Mix until gluten is starting to develop (short mix). Add jalapeño and ancho pepper on low speed until fully incorporated.
Fold the dough every half hour for the first 2 hrs, then every hour after that for 5 hours total. 75F.
Divide into 700g pieces and place in baskets. Proof for 3-4 hours at 75F.
Bake for 35 minutes at 475F. Remove sooner or leave longer for desired bake.
Formula for 2 x 700g loaves:
Leaven (made 12 hrs ahead): 70g flour, 70g water, 7g sourdough starter
---
650g - 11.5% White flour (I use organic Central Milling Artisan Baker's Plus)
45g - Whole wheat flour
27g - Whole rye flour
7g - Vital wheat gluten
555g - Water
144g - Leaven (after 12 hrs)
--
16g - Salt
--
20g Jalapeño powder
20g Jalapeño - dried slices
10g Ancho pepper powder
Total = 1,444g
Mix all ingredients loosely and allow to rest for 30 min (autolyse).
Continue mixing at medium speed and add the salt. Mix until gluten is starting to develop (short mix). Add jalapeño and ancho pepper on low speed until fully incorporated.
Fold the dough every half hour for the first 2 hrs, then every hour after that for 5 hours total. 75F.
Divide into 700g pieces and place in baskets. Proof for 3-4 hours at 75F.
Bake for 35 minutes at 475F. Remove sooner or leave longer for desired bake.
Переглядів: 424
Відео
Sourdough Perfection: The entire process from start to finish
Переглядів 1,6 тис.7 місяців тому
This video has it all: from refreshing the starter, milling flour, timing, pH, folds, shaping technique, baking and post-bake evaluations, this will show you the entire process. On using a Dutch oven: wheatbeat.com/steam/ Gluten calculator: wheatbeat.com/how-to-make-high-gluten-flour/ Formula for making 2 (700g) loaves:
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Переглядів 7529 місяців тому
Let's do more experiments! What if you took two identical batches of bread and used a preferment in one and not in the other? Would there be any difference? Is it worth the effort when a recipe calls for a poolish, sponge, biga, or pâte fermentée? Well, this video answers all that. Come see the results.
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Переглядів 2,1 тис.10 місяців тому
What happens if you never proof dough and put it right in the oven? What if you wait too long? Join me today and find out! Sorry for the typo: When I did the comparison, I had the labels for "3 hours" and "3.5 hours" incorrect. It is actually "2.5 hours" and "3 hours" respectively.
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I tried to make sourdough bread using professional equipment and failed.
Переглядів 2,4 тис.Рік тому
Yes, it's true. I have high end commercial baking equipment, I used a very popular sourdough recipe, and it was a flop. Why? In this video I show you my troubleshooting steps, subsequent bakes and then a side-by-side comparison of different attempts. Was I successful in the end? Come watch :)
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Переглядів 24 тис.2 роки тому
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Переглядів 1,8 тис.2 роки тому
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Building a micro bakery: My first bake!
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Переглядів 4,5 тис.2 роки тому
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Building a micro bakery: The convection oven arrives.
Переглядів 1,6 тис.2 роки тому
Building a micro bakery: The convection oven arrives.
Hi just started micro bakery in Scotland Looking for best small bread oven any help would be great UK ovens. Regards john
I bake pies, which oven is more suitable?😢
Convection oven.
：０００
If you cold proofed your dough overnight, what ph would you shape and put in the fridge?
Great question, and I think it would require experimentation like I did at room temps. Like everything, it depends on your actual cold proof temperature and what you mean by 'overnight'. It also depends on the mass of dough and how long it takes it to get to colder temps. In my 34F fridge and 1kg boules, it would take a few hours...and those are hours of additional fermentation and pH drop. But dinner rolls going to 50F (in some retarders) could happen in 20min. I think you are looking for general guidelines though, so if you want to put things in the oven at pH 4.1, I would start at 4.6 and see how it goes with my conditions by morning. If not quite there, you could it sit at room temp until your target pH is reached.
Thanks for the video. Why dont you cold proof your dough?
It's simply an equipment issue for me. My proofer is not also a retarder, so I'd need the refrigerator to cold proof. Since it is at 34F and limited in space with low humidity, it's not worth the trouble for me.
Great video! Could you please share a link to the manual oven loader youre using?
I bought it directly from ABS, so unfortunately no link.
Thank you
micro with that equipment'??? dafuk you from texas or what
You look more baked than the bread. 😂 Excellent video. Thank you.
This is amazing Mike! My mom has built a studio within her house for her artistry which is lampworking with glass. She had kilns, torches, commercial ventilation, oxygen tanks, and many odd things to find in a small space. It was quite a project to build for her. I love to see other artists make this happen! Now I kneed bread...You are close - do you ship to Wa?
I actually deliver by car, so haven't started shipping out of Idaho yet. Stay tuned though ;)
shouldve compared a 2 to 3 day cold ferment vs poolish
what hydration did you use please
70%
interesting, and well explained
What do you think about Cadco Convection Oven compared to Moffat Convection oven?
I am not familiar with Cadco. Other than a few initial hiccups I had with my Moffatt, it has been great.
I’m glad I’ve found your channel! I sadly live at the wrong end of the state to get flour from the mill, and shipping about doubles the cost of the flour. 😭 So we grab Lehi Roller Mills when we can make it to a Costco, and every now and then I splurge on Central Milling. I think the impact of quality flour can’t be overstated.
True!!
Can we get a video of the slicer in action? How does it do with the ear on the top of the loaf?
Next video I do, I will be sure to include the slicer. I usually point the ear away from the blades, and then there is no issue. I love my slicer!!
❤❤❤❤❤
WoW Amazing! 👏👏👏👏👏👏👏👏👏👏
I’m looking for some guidance with how to get the foot pegs off. You mentioned it was tricky. Any tips?
You have to jack up the oven a few inches and then simply unscrew them off.
How has the performance of this ove been? Any failures?
I assume you mean the convection oven (Moffat), not the deck oven (ABS). If so, it has been very good thus far. I did have a major electrical issue which was partly my fault, partly theirs (lack of proper documentation). ua-cam.com/video/-_-kn83BHog/v-deo.html Since that was worked out, it has been trouble free. I really love the evenness of the bake regardless of oven position.
@@LoveLevain Great, thanks for thorough response.
I agree brother
You didn't even taste the pizza when it came out
I tasted it my friend, don't you worry. My waistline will serve as proof.
Thanks brother! we need more sourdough artisan open crumb videos, never enough :)
Thank you for making the time do show us your work
A dream.
How much deck oven and proofing machines cost? ❤ from east sikkim sumin lingzey ❤️ keep it up sir.
Varies by size but around $10k USD
You’re a great person. That’s why you have great success!
Very nice video. Thanks for sharing. Good to find you on YT. You have any thoughts on Unox Shoppro series ovens?
I don't know anything specific about Unox, but from what I see on their product page, it looks top notch!
Hi can I know what temperature to bake sourdough in this kind of commercial oven? I am going to bake only two sourdough
There is a bottom and top temperature, plus every oven is different. I also lower the temperature after the initial oven spring. So, unfortunately, I don't have a single temperature that would be helpful to you.
You need to get the manufacturer to calibrate that oven because you will burn everything if you don't.
Westcoast does not like burned bread!
Tartine customers beg to differ.
Hi, two things, first, your formula is missing and/or the link to the recipe. Second, your flour says 100% organic wheat, biut it contains malted barley also, what % is that barley content? Thanks in advance and i am a new follower now.. ❤
Ah sorry for that, you are right and I need to add the formula! My flour is malted at around 1%, but there may be more information from the miller. The flour is Artisan Baker's Craft Plus from Central Milling. The "plus" indicates that it is malted.
Very useful tutorial. Thx
This should have way more subscribers.
I know, huh!? Wish I knew what the secret was :)
What I’d do for a setup like this! I read in the other comments that this is more of a hobby than a business. Why not go full business? Im sure you can pump out a couple of hundreds of loaves weekly.
It is a business, but I don't make a living from it. I host baking classes and make breads for pick up and delivery on a regular basis. Yes, I could produce several hundred loaves a week and I would have plenty of customers. But my other profession prevents me from baking full-time (unfortunately) :)
I just found your channel! What a great micro bakery! My baking is just aimed at making all the bread for my wife and I, so I don’t face all that incredible equipment! I just got into milling my own grain, I have a Mockmill 200. It’s great that you are mostly baking for fun and don’t have the pressure of needing the bakery to make a living!
It's true, I feel blessed. You can live vicariously through me :) Also, the Mockmill is excellent.
@@LoveLevain I understand Wolfgang Mock designed the Komo as well as the Mockmill! Spacewise I have to make my bakery work within our kitchen because our whole basement is my winery😊!
Let's make an arrangement whereby: I will supply the bread, you will supply the wine, and we'll recruit someone for the cheese. What do you say?! Yes, the Mockmill and Komo are essentially the same machine, but the Komo has a more premium exterior.
@@LoveLevain my wife and I are hosting our winemakers club one Saturday in June, you would be very welcome to come!
@@LoveLevain I just realized you are in the States and we are in the Toronto area, I thought you were in the GTA too, I reckon I got mixed up with a micro bakery in Toronto I just started to follow recently. Oh well, no wine club meeting and bread tasting🙁!
This is a good & interestingexperiment. I just watched one in which there were 4 jars, each with a fairly small amount of dough. The only difference was the amount of salt. 0%, 2% (the max advised by most serious bread makers), 6% and 12% if I remember correctly. (Using baker's percentages.) Now this isn't testing exactly your scenario, but it was interesting, too. The 0% rose the most and was most active over several hours. 2% was a close 2nd. 6% not too active, and 12% just barely getting any bubbles. There was a noticeable difference, though 0 & 2 weren't very different from one another.
You have just given me reason to think what I read about adding vit. C to my dough is a viable idea.
Super cool
One small detail. I know I am asking "The Wizard" to share all of his secrets. The calculators you are using are obviously spreadsheet based. If your channel were to be removed, or something unforseen happen to it; wish not! We would lose the calculators. If the particular mathematical spreadsheet formulas were provided, it would assure that your calculators would be forever available, to anyone who obtained the mathematical spreadsheet formulas, in a copy or download. Nevertheless...Thank You for educating us.
Fear not! If you go into the comment section of the blog, you will see I posted the calculation for all to use in perpetuity :)
Too much talking at the stsrt
I appreciate all the information and experiential stories, myself.
Then either.... ▪︎turn the volume down. ▪︎plug up your ears. ▪︎click off and go to another channel. Often the subtle details that practically no one perceives, can make a whole world of difference. Love the small details you share with all of us. Thank You.
Would be nice to know the temperature profile and the target hydration.
The east coast is starting to appreciate ‘burnt’ offerings. Depends on whether the bakery is ‘old school with european roots’ or more current in their offerings (I think)
Well, alright, man! Good to see ya!
Great video, thank you
It has been said that Poolish and BIGA results the same. However, being a Pro Pizza Chef myself, I can confirm truly that they are different. They both are fantastic. One is a faster ferment (Poolish) and one is a slower ferment (BIGA). Depending on your fragrance, is your choice which you would prefer. I find a longer slower fermentation yields a more fragrant Bread or Pizza. Thanks !
LOVE BIGA
How much this oven cost?
About $15k
How long does it take to heat up? That’s a sweet oven.
From on to loading loaves, 1 hour.
@@LoveLevain nice. how much did the oven cost? 50/4 = $12.5K?
About $15k for both decks
Great lair, man! Well put together and thoughtful.
what should be the ph of the starter when mixed into the dough?
Mature levain is around pH 4.2, which is when I would use it in my formula.