Hi ! It could be anywhere from 30 mins - 1 hour. I don't list a specific time because everyone's dough is different and it depends on many factors like temperature, flour type, etc. Just watch the dough, and give it another coil fold once it flattens out and looks like it could use some more strength 🙂
Yes, I posted a short preview of the video on my Instagram, but that was back in January 😅 but there’s a brief summary of the steps in the video description here. Thanks for watching !
After you mix the water/flour and after autolyze - how to you judge if the dough is too wet or too dry? Do you add water or flour and this point to correct the hydration level?
Hi ! I usually go off past experience to judge. If I’m making a bread at a specific hydration and it turns out well, then I’ll take note of the way the dough felt and the mixing/kneading methods I used, so I can use this experience as a reference point for future breads. It’s also ok to add extra water or flour to adjust the dough. Just be sure that you give the dough enough resting time to soak up the extra ingredients, and adjust the salt levels if you’re adding a significant amount of extra flour.
Im not sure if this help, but you can do flour stress test first. do an autolyse with 80-90% hydration and see if the flour holds up. If not, lower the hydration when you make bread later. I usually go for 75% since most of flour can hold at least that much hydration
@@faiznuranis25 yess stress test is great too ! Especially if you’re working with a new kind of flour for the first time and aren’t sure what levels of hydration it can handle.
Okay . I used 13% protein flour and it was a disaster. The dough stuck horribly and impossible to work. Unfortunately it all ended up in the trash. I do not understand.
@@Alex-pk3wc Sorry to hear that ! You could try lowering the hydration to 75% to make the dough easier to work with. I have another basic sourdough recipe video that details how to make a bread at this hydration. Also, after mixing all the ingredients together, try leaving the dough to rest for about an hour undisturbed before working with it. This will develop the gluten mesh and hopefully the dough will be less sticky. I hope this helps !
Thanks for your help. I think French flours are different from U.S or U.K. flours. Would it be possible to know which brand of flour you are using. Thank you.
Hi ! Sorry to hear that. Are you using flour with enough protein %? In the video I'm using bread flour with 12.7% protein, so it can handle a lot of water without getting too sticky. Try reducing the amount of water and see if that helps, and make sure you're fermenting your dough properly with at least 30-50% rise in volume during bulk fermentation, which will help with oven spring.
Great tutorial, thank you so much for posting!
Thanks for watching ! 🧡
Another excellent video Natty. Keep up your good work.
Thank you so much!
You demontrates each method with such ease. A pleasure to watch and learn. Excellent video :D
thank you, glad you enjoyed it 💜
Thank you for sharing your video, I love baking, especially Bánh Mì.
I love bánh mì too 😂
Like the way u present, please advise from first coil fold to second corn need roughly how long? 30 mins or 45 mins? Thanks
Hi ! It could be anywhere from 30 mins - 1 hour. I don't list a specific time because everyone's dough is different and it depends on many factors like temperature, flour type, etc. Just watch the dough, and give it another coil fold once it flattens out and looks like it could use some more strength 🙂
Great video. Do you have shorten video in IG for this recipe?
Yes, I posted a short preview of the video on my Instagram, but that was back in January 😅 but there’s a brief summary of the steps in the video description here. Thanks for watching !
After you mix the water/flour and after autolyze - how to you judge if the dough is too wet or too dry? Do you add water or flour and this point to correct the hydration level?
Hi ! I usually go off past experience to judge. If I’m making a bread at a specific hydration and it turns out well, then I’ll take note of the way the dough felt and the mixing/kneading methods I used, so I can use this experience as a reference point for future breads. It’s also ok to add extra water or flour to adjust the dough. Just be sure that you give the dough enough resting time to soak up the extra ingredients, and adjust the salt levels if you’re adding a significant amount of extra flour.
Im not sure if this help, but you can do flour stress test first. do an autolyse with 80-90% hydration and see if the flour holds up. If not, lower the hydration when you make bread later. I usually go for 75% since most of flour can hold at least that much hydration
@@faiznuranis25 yess stress test is great too ! Especially if you’re working with a new kind of flour for the first time and aren’t sure what levels of hydration it can handle.
great video. What flour do you use with the percentage of protein please? Thank a.
Thank you ! I use bread flour with 12.7% protein.
👍
Okay . I used 13% protein flour and it was a disaster. The dough stuck horribly and impossible to work. Unfortunately it all ended up in the trash. I do not understand.
@@Alex-pk3wc Sorry to hear that ! You could try lowering the hydration to 75% to make the dough easier to work with. I have another basic sourdough recipe video that details how to make a bread at this hydration. Also, after mixing all the ingredients together, try leaving the dough to rest for about an hour undisturbed before working with it. This will develop the gluten mesh and hopefully the dough will be less sticky. I hope this helps !
Thanks for your help. I think French flours are different from U.S or U.K. flours. Would it be possible to know which brand of flour you are using. Thank you.
My 75% hydration sourdough is always sticky and lack of oven spring.
Any thoughts to share?
Hi ! Sorry to hear that. Are you using flour with enough protein %? In the video I'm using bread flour with 12.7% protein, so it can handle a lot of water without getting too sticky. Try reducing the amount of water and see if that helps, and make sure you're fermenting your dough properly with at least 30-50% rise in volume during bulk fermentation, which will help with oven spring.