You are the most articulate baker I have seen on UA-cam. Clear speech, no affectations, statements ended as statements without rising inflection. You are a joy to watch!
@@theperfectloafthe typo in the starter section made me sad for a couple days, but I think i managed to salvage it. I'm glad that i looked on your website.
@@theperfectloaf same! Question, if i may? If I wanted to make the quick 1:1:1 levain to make the simple sourdough, but half the recipe, would i just divide the levain weight by 2? I assume not because I am changing the hydration % of the levain? example: 550g flour 380g Water 10g salt 110 g levain (37g flour, 37g water, 37g starter)
This is officially the BEST and most helpful sourdough making video I have found! Thanks to you I just took a BEAUTIFUL loaf out of the oven! (and I'm not exactly new to this, but there are things I just never understood about the process!) Thank you!
Thank you Maurizio! I’ve baked several of your recipes-I’m a visual learner, so this was extremely helpful! Counting the days until I receive your book 😊 Congratulations!
The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight. Yuor sourdough bread loaf is perfect! Cheers, Domenico.
THANK YOU! I bought your book and used this video as a visual guide. I had failed on my first attempt using another method; however, using your book and this video, I nailed it! You are absolutely awesome! I can't wait to explore other recipes.
The best teacher ever!!!! It’s taken me a while. I’m embarrassed to say that it’s taken me many many tries, some hopeful, most dreadful but always learning. I’ve decided that it’s like therapy! I have to take it slow (so difficult) enjoy the process, don’t panic with the sticky, shaggy monster 👿. I’ve learned to forgive myself and after dusting myself off, I rest and reflect. Always your soft encouraging voice comes into focus and then I’m ready to try again. So grateful to you. Can not wait to be stateside and actually own your book 📕. Have a great day
I just saw your book at the German Book Fair in Frankfurt und ordered it. I'm doing my own bread for years now, but there is so much helpful and additional information in your book. It's really worth its price.
Oh gosh that's amazing! I was so happy when it was translated into German. Glad to hear it's out in the wild now and you have it, thank you for picking it up 🙂
Tip: pre cut sheets of parchment paper because you need to move quickly and you can control the paper not getting in the way of a clean seal. I cut a bunch of “wrist watch” shaped papers that have two “handles” (the band). Flip, score and it’s already ready to pick up and drop into the oven!
Ahh!! I’m literally here anxiously waiting for your book to arrive at my front door. Just ordered it yesterday (I have Amazon Prime…so I luckily get to receive it today☺️😁😎🙌🏻) and I just keep tracking my order because I am wayyy too excited for it haha!! Since I’ve discovered your channel and site I’ve been OBSESSESED. I’m an avid cook and baker (I sell specialty cakes from home) and I absolutely fell head over heels in love w/ bread making…I just find it so relaxing and rewarding (besides being obviously delicious!). I’ve made all sorts of breads from challah, brioche, various flatbreads, Japanese milk bread ,etc. but have yet to fully tackle sourdough. Luckily I found you and when I saw your book I knew I just had to get it. I can’t wait to delve into this book and experiment w/ all the recipes. Thank you for all you do❤️
Purchased your book and just cut into my 1st loaf following along with recipe and videos. So good! Wasn’t sure how it was going to turn out because when I thought it was finished with final proof but I had forgotten to turn on my oven so I thought maybe I over proofed it because it stuck to my banneton liner. This is only the 5th loaf of sourdough I’ve made and this is the best! Can’t wait to continue my journey through The Perfect Loaf.
Thanks for getting my cookbook, hope you're enjoying it! Stick with it, it takes getting used to the process at the start, but I guarantee, it'll get easier and easier :)
I made my bread with this recipe and it came delicious. I'm new to sourdough and I'm quite amazed on how good my bread came, it's actually like something I have never tasted it before, it is soft, airy and a bit moist so I'm not quite sure I'm making it right but it's still delicious. Thank you for sharing your knowledge 🙏
I love your videos. Very natural with no gimmicks or affectations and also incredibly detailed. I live in South Korea and my sister, who lives in the States, is coming home for the holidays and will be bringing me a copy of your new book, which I had delivered to her to save on international shipping fees. It’ll be my Christmas present and I am very excited about it. I have a question: my house is quite cold, it being winter here - around 62 F at night, 66 F during day, and I can’t get my dough to rise if I leave it on the counter. If I put it in my oven in “ferment” mode, it does rise but becomes much much too sour. Alot of home bakers here put a teaspoon of active yeast in their sourdough to help with rise during winter but I was wondering if there was anything I could do to keep it pure sourdough?
Thank you so much! Appreciate the feedback. And thanks for getting my cookbook! A long way for it to travel, I really hope you love it 🙂 Have you seen my winter sourdough bread baking guide? I have lots of tips in there to help combat the cold (it's -7C/18F here right now!!): www.theperfectloaf.com/how-to-bake-sourdough-bread-in-winter/ Your ferment mode is probably too warm in your oven. You could turn it on to that mode, let it warm up, then turn it off and keep the door closed. It should hold on to quite a bit of warmth and keep the dough warm, but not too warm. Also, be sure to warm your mixing water so your final dough temp (the temp of the dough after mixing) is where you want it, for me that's around 78°F (25°C). Hope all this helps!
Tried out the sandwich bread and the simple sourdough. Both came out great! The video and the book made the process easy. Looking forward to working thru the book and trying the recipes.
Just received your book! Really a Christmas gift for my beautiful DIL. I love baking bread in my LC dutch oven! Very good YT video like your no frivolous gimmick video presentation! Easy to follow! Thank You! ~k
Thank you Maurizio! I've been making this formula for a month of so now. I find it challenging to get my dough up to temp unless my water temp is 115F. even at that temp my dough only hits around 74f f final dough temp
So glad you've been baking it! It can be hard to keep that dough temp up during the winter. Have you seen my winter baking guide page on my website? Lots of other little tips here: www.theperfectloaf.com/how-to-bake-sourdough-bread-in-winter/
Following this for my first time, I am wondering two things: 1. Can the mixing step be done with a stand mixer and dough hook? 2. Can pizza dough be done with this same method?
I absolutely LOVE watching your videos! You are so articulate & explain everything soo perfectly! I have learned so much from you ♡ I was on the fence as to which book to buy to help me on my journey, but after watching your videos.. i am 100% buying your book!! I know just from your videos it will be the perfect book for me. Thank u so much! You really are amazing! God Bless & Happy Baking! 🙏🥖
I know I absolutely will! I can't wait for it to arrive. And by the way, THANK U for the tips on how to tell when your dough is done with bulk fermentation. I commented on another one of your videos. I've watched soo many videos & no one explains things like u have. It makes perfect sense. I really can't thank u enough! 🙏
Hi there! Thanks so much for the video. I've been baking since I was 15 (25 now) just regular yeast bread. I had managed to make one nice loaf of Sourdough from Peter Reinhart's BBA but never delved too far into sourdough. Just got my starter going and bought your book to get me started. Most helpful video I've seen. I noticed you said in one section that if I didn't have time to make levain, I could use my ripe starter, so I plan on using my starter straight from my counter in the morning since I just fed it tonight and forgot to reserve some for the recipe. Excited to see how it turns out. I also plan on skipping the overnight bulk ferment since I work all day Sunday, so I know it'll taste a bit different.
@@theperfectloafthank you :) you're a really fantastic teacher. My bread turned out fantastic, got great oven spring, and the crumb was perfect for me. Currently working on my second attempt and made the levain this time. Still going to bake in one day due to time, but I hope to eventually try the final proof in the fridge to see the difference in flavor development.
Thank you for the great video. I'm learning a lot. I've made a few loaves following your recipe. But, every time, after bulk and fridge fermentation, my dough doesn't rise like yours. Also doesn't hold the shape like your either. But it looks proofed based on the proof test (from your another video). How can I make it rise better? Thanks!
It all begins with a super strong starter, be sure you feed it each day for a few days before moving on to the next step. You can see how I do that, here: ua-cam.com/video/aOpSkHTJApY/v-deo.html
@@theperfectloaf I got it! Yay! ✨🎄✨Looking through it just now. I’m already in love with it. Can’t wait to try the recipes! Thanks for sharing your knowledge.
This is a FANTASTIC tutorial! Thank you for making it available. Nearly 30 years ago, I swapped a friend of mine who was a professional baker for the restaurants his family owned, a dental crown for baking lessons. I used to bake every week. I stopped about 20 years ago for unknown reasons. I have started baking again and am finding all of your videos to be quite helpful. As a retired dentist, I discovered that a NEW denture brush is a great tool to clean up my bread basket. It gets out the left over flour and bits of dough that stick to the fabric without damaging the fabric. One equipment question... I have been making my hearth loaves on an oven stone. Is the Lodge 3.2 qt combo cooker the place to start for container baking? I really don't want to drop $300 for a Challenger. THANK YOU!!
Well, welcome back to baking! Seriously cool, now I need to get my hands on a denture brush 🙂 The 3.2 qt Lodge is perfect for baking round loaves, and very cost effective. I would go with that one. Happy baking!
@@theperfectloaf THANKS for your reply! I bought the Lodge LCC3 Combo Cooker as you suggested. Parchment paper arrives today. I'm in a small Kansas community, so flour options are limited. I'm using King Arthur Bread flour from Walmart. I have never baked sourdough, so I'm starting with yeasted bread (SAF red) first to get back into the basics of baking. The no discard sourdough starter looks intriguing to me. I will email you to get the location to send a denture brush.
Purchased your book and just prepared my levain for this recipe. Really excited to see how it turns out. I agree with the comments here and as a fellow engineer, I love the way you break everything down. I also love the way you refer to discard in the book as “cache” - I see you software dude! Haha Thank you for all the content and keep it up, you’re doing a wonderful job! All the best, Maurizio!
Ha ha, you called me out on cache, and totally nailed it :) Thanks so much for getting my cookbook. Let me know how this bake goes for you and have fun!
@@theperfectloaf just did the preshape but I think the dough is a little slack. My levain wasn’t super active so I left my bulk ferment for 6 hours vice the 4 suggested. Struggling with a cold house lol 😂
@@theperfectloaf so, think the bulk ferment went too long and then putting them in the fridge overnight overproofed the dough. I had a feeling after I shaped that they were basically ready to go. Should have just used that “intuition” I guess but no matter, the journey is long and winding haha
@@theperfectloaf all good. I really think the initial issue was the levain. My heat pumps shut off over night and it was 65f in my kitchen so I just don’t think it was active enough. Then to compensate I let the bulk ferment go longer which, after retarding the dough in the fridge, lead to over proofing. That’s my theory anyway. Next time, I’ll put my starter into my Brod and Taylor proofer.
I’m super new to baking bread and was gifted very active sourdough starter from a friend! I bought your book to make my first sourdough and am so excited. If I want to make just 1 loaf, should I cut this recipe in half? Because I notice you divide the dough in half and have two loaves but I’m only trying to make one. Thanks in advance!
Welcome to sourdough! Yes, to bake just one loaf, divide all the ingredients (even the levain ingredients) in half. Here's a little more about that: www.theperfectloaf.com/reference/introduction-to-bakers-percentages/
The description box says 760g Water, the video says 660g water which is correct? What size are those baskets? Your favorite tools' link was linked to rattan baskets in this video, the baskets you used are wicker. I don't have any yet, so want to know which type of material is better in your opinion? Salt, you don't talk much about it. Your link is to Fine Ground Celtic Sea Salt for all your bread recipes? because varied brands of salt can weigh tremendously different. any particular reason not to mix the salt and 60g of water first to ensure salt is melted then then incorporate to levain/flour mixture? Thanks for such a detailed video!
Hey, Austin! Great Q's. The 760g water is for the total recipe, which includes making the levain (total water = levain water + mix water). For the baskets, I like wicker but both work equally well, IMO. The wicker ones are from SFBI.com. I have a mix of both in my pantry! Yes, I like using fine Celtic sea salt for all my recipes. Fine so it dissolves readily, and I like the flavor of that particular salt. You can certainly add it in sooner, though once it's added it'll have a tightening effect on the dough making it more laborious to mix by hand. Not a huge deal, do what you prefer there. Hope that helps and happy baking!
Thanks Maurizio, great video. Looking forward to trying this out! What temperature is your refrigerator at for the cold proof? My dough ends up too stiff to do the poke test but still turns out under proofed
Thanks! These were in the home fridge, around 39F. If they're under, leave them out before putting them into the refrigerator to proof overnight. Even 15m to 25m will help!
First timer here. Tips if you don't want to bake the second loaf the same day as the first? I already mixed up the whole recipe and it's bulk fermenting. I got excited and jumped into it before realizing I'd end up with too much bread at one time.
@theperfectloaf thanks! The first boule was amazing but slightly underproofed and the second boule that I baked 48 hours later was divine! I loved the troubleshooting tips after the beginners' recipe in your book!
You said that you used room temperature water. On the other hand, I have noticed that when I use cold water from the refrigerator my dough is getting more fluffy. Is that ok?
I find that there’s a huge difference between King Arthur AP and Central Milling ABC, both in terms of water absorption and falling number. Any time I use KA AP, fermentation takes a LOT longer. Not the case with their bread flour which has a lower falling number. Or with Central Milling ABC which is even lower. Can you clarify which medium protein white you used in this recipe?
You bet. For this recipe I used CM ABC Plus. I do find differences between these flours as well, but as with many things with baking, it'll require adjustment for every mix! If I had to choose, I'd go with CM flour, but I've also made this and it turned out really well with KA AP (and even their Bread Flour, with higher hydration).
I'm also using ka flour and I get smaller loafs then perceived in video. I'm using beginners sour dough recipe and trying figure out why. When I shape it I get a smaller round and it sometimes even spreads when remove from banneton giving me bigger wider loaf. Taste is awesome so I keep on drying but could ka flour need a diff hydration?
When I weigh the breads it's 870 approx not 900. The leavin seems weigh less then 220 after rise more like 170. Does it make sense? My loafs are smaller then yours
@@roseostrich3003 it's normal for things to come in a bit short sometimes (it can be hard to diligently scrape things out 100%!). You could scale up the recipe just a little more to cover the loss if you'd like, Rose. I'd use baker's percentages to do that! www.theperfectloaf.com/reference/introduction-to-bakers-percentages/
Yes, lots of info on what flour I like over at my website. I use spelt and einkorn constantly in my baking 🙂 Check out my recipes, here: www.theperfectloaf.com/recipes/
He he, it sure looks like that. They are reusable plastic covers with an elastic band-super handy in the kitchen! They're linked in the video description on my tools page.
Hi Maurizio, we bought your book and we loved it! However we have tried to make this bread several times and it comes out very dense and just one big air bubble it the center. Do you know what could be the reason? We would really appreciate your input 🙏🏽
Thanks for picking up my cookbook! It sounds like perhaps your dough was slightly underproofed. There are a few indicators your dough could be under: explosive rise in the oven, dense spots in the interior with potentially scattered large holes, and a gummy texture to the interior. Finally, it’s possible the bottom of the loaf might be slightly bowed upward (like the letter “U” - the top will kind of dome). Make sure to build your levain from a starter that’s strong and mature (meaning it’s risen to it’s peak height before you take some to use). From there, bulk fermentation is very important! Make sure your bulk fermentation goes sufficiently far, you want the dough to look smooth, it should have risen considerably, and have bubbles here and there -- it should look alive. If you tug on the dough a bit it should offer resistance to your tugging, it’ll feel stronger. Give the dough the time it needs in bulk fermentation! If you have to give it another 30m or hour to see these signs, do so. It's important for this step to go sufficiently far for the dough to have enough fermentation activity before its proof. Check out my guide to proofing for a bit more help, too: www.theperfectloaf.com/guides/proofing-bread-dough/
I am trying to make this recipe but I have a question about the starter/levain. I followed the recipe in your book to create my own starter, but I found that I'd need 40% inoculation to get a ripe starter in 12 hours, rather than the 20% you prescribe (still using a 70/30 white/rye flour mix at 100% hydration). For all the recipes in the book, should I then also double the inoculation percentage in the levain (i.e. for this recipe, should I mix my levain with 40g ripe starter, 100g white flour, 100g water)? Thank you for the great content in your book and on your channel!
Hey there! Yes, if you find you need a higher inoculation, absolutely go forward with that. It might be because it's cooler right now in your kitchen. Let me know how the bread turns out and have fun!
Hello Maurizio! Question...Is there a difference between adding the leaven to the water before autolyse and after autolyse? I'm new to Sourdough baking...so just curious. Loving your book. QR codes...wow! Genius!! Thanks!
Yes, if you add the leaven to the water before the autolyse, the dough will begin fermentation during that entire time (I mention this a bit in the book). So definitely add the leaven only during mixing unless you account for that extra fermentation time and adjust the recipe! So glad to hear you're enjoying the book and these QR code videos!
I know tho comment is out of place but I can’t find a video that is more suited to ask: Can you do a video on techniques to incorporate a stiff starter? I rushed a loaf today with a 70% hydration levain and know I didn’t evenly mix it with my autolysed dough. So I was curious how it would turn out. Ended up being fantastic however I can see sections in the crumb that are clearly the whole whet levain and others the white flour used. Anyway, a very stiff starter and levain in my opinion produces good flavor. I have preserved water to mix the levain in only the spare water but it only ends up disintegrating into clumps and not fully dissolve. Anyway, maybe your answer is that you maintain a stiff starter but jump to a 100% hydration levain when baking. Just an idea. Thanks!
Will definitely be talking about this soon; I use a stiff levain for many bread types. I break up the levain into small bits I place on top of my dough all over. Then, I pour the mixing water on top to help moisten it. When I'm mixing, I'll pinch those pieces as best I can, and it always evenly disperses. Another approach would be to effectively dissolve the stiff levain in some of the mixing water. I use a stiff levain (or starter) often, it's absolutely possible to use one when making bread!
Instead of 4 hours after the last stretch and fold in the first fermentation, Is it okay to leave overnight at room temperature? And again during second rise (after I put it in my proofing basket) can I also leave it out overnight instead of the refrigerator?
No it won't be okay to do that, unless your room temperature is very cold, around 39-44F. That will be too long in proof at a warm temperature! It's best to put the dough container into the refrigerator overnight if you want to do a "cold bulk fermentation" in that way. For the second rise (proof), yes, you can leave the dough, shaped and covered, at room temp for 2-4 hours until it's sufficiently proofed.
Thank you for your all sourdough breads Recipe and technic ! I’d like to make just one loaf of sourdough . Can I divid all this recipe in half measurement? Thank you very much !
Am new to baking in general so all this and you are new to me, but wow, this is the SIMPLE recipe?!😅 😮💨I did enjoy the process and you are very articulate and have very good looking hands
I purchased your book and have been enjoying your videos waiting on the book to arrive. I have been baking for years, but I am new to sourdough. I have a question about levain, what is the difference in making a levain separate from the starter, and just feeding your starter the night before and using the required amount of starter the recipe calls for straight from the fed starter jar? Thanks!
Hello Maurizio, for me two breads are quite a lot, is it possible to make only one, from 1/2 of the measurements? Do I need to cut the dough? How do I make only one loaf? Thank you, just started my starter today, looking forward. Love your book so far!
Congratulations on your new book, Maurizio! It looks so beautiful! I think Santa will get me a copy BEFORE Christmas! In the meantime, I am trying to make your Simple Sourdough Bread but the levain has only risen by 1/4 after more than 15 hours in the B&T Proofer at 78F. I made it with a mature sourdough starter (100% hydration, 20% Dark whole rye and 80% KABF) and I used KAAP for the white flour. Any advice? Thank you for all the information, the inspiration and the clear teachings you provide us! ❤️
Thank you! Don't worry about the rise height alone, if the mixture feels very wet and "goopy," it may not rise a significant amount. Go by all the signs together: *some* rise, a loosening in consistency, a sour aroma. It's probably ready!
Hello, two questions. Do you measure the levain before adding it? I have noticed that I don’t have 220 grams in the morning. Also, I want to make bread bowls and was wondering how to adjust baking time since it is half a loaf?
I don't usually measure the levain, just do your best to scrape out every little bit and even if it's a little short, it's okay. If you're baking smaller pieces of dough, you'll have to reduce the baking time as you indicated, but it's hard to say! I would keep an eye on them in the last 10 minutes of the bake (but do everything else the same).
Thanks for this recipe! It was easy to follow, and I found that my dough looked very much like yours. I didn't manage to get much rise on it, however, and this resulted in a dense and heavy bread. What might have gone wrong? How do I troubleshoot? I did have a good rise in the bulk fermentation stage, but once it went into the oven it didn't rise much...
Hmm. Very strange. It's possible if it overproofed it won't rise too much in the oven. OR, it might not have been shaped tightly enough, which would mean it would spread out instead of spring up.
@@theperfectloaf Thanks for the advice! I will pay attention to it next time. Is there a maximum number of hours I should leave it to proof in the fridge?
@@Ibitethehandthatfeedsme it depends on the dough, but generally another 8-12 hours will be okay. If you go longer, 24 hours, you'll have less rise in the oven, more sourness, but still okay for most doughs!
Thank you for your work here ! I have your book and it’s fantastic. This is a great recipe and I have made it with some repeated successes. I am trying your Best Sourdough recipe from your book and find the dough to be quite loose and having some difficulty in getting good rise. Should the best sourdough dough be similar in texture and feel to the tutorial dough at similar stages along the way ? Thanks for all you do !
So glad to hear that! Thank you for picking up my cookbook. That recipe is very highly hydrated by design, so the dough will feel looser and more slack. Try reducing the water a bit in the recipe to help suit your flour, it'll firm up a the dough a bit and make it more workable. But that's correct, the doughs will feel very different!
Appreciate your help ! Went back to Simple Sourdough for today’s mix. Yesterday’s Best mix used just 30g of the additional H2O. Dough spread very quickly when transferring to the Dutch oven. Even less water next time ? -5% of the autolyse water and no additional water ? Does the reduction in water affect its status as a high hydration dough ? I thought about using the kitchen aid to mix, but am resisting the temptation to change more than one variable at a time !
@@cheesesam yeah, I'd keep reducing the water. Eventually, it won't be considered "high hydration," though that's very relative to the flour you're using and really doesn't matter too much-the amount of water needs to be adjusted to the flour you're using! You could also try mixing a little longer by hand to give the dough more strength before adding in the reserved water, this will help the dough retain its structure more by the end of mixing. Then, give it another strong set of stretches and folds!
Yes, that's how much it rose with proofing overnight in the fridge (my fridge is at 39F, but keep in mind the dough is covered with these large bags of warm-ish air)!
@@theperfectloaf thanks for the reply. Another question, i don't get much rise in the fridge during the retard, you think i could be pushing the bulk too far? Thanks
@@dannycarreiro9599 that's very typical, the fridge is cold! If you push the proof too far, yes, that can happen, too. If the loaf came out dense or little rise, but with lots of little holes, it could have proofed too far in bulk. My guess, though, is it's just fine because you won't see a ton of rise in the fridge.
Maurizio I love your recipes and i'll definitely be purchasing your book. My question is, can I use a bit of whole wheat rye flour as part of the 1000 grams for the Autolyse?
@@theperfectloaf thank you so much! I have to stay out of all of the recipes out there, yours is the one that is the most trustworthy, and always works out! What kind of ratio to the AP flower? Can I add the whole wheat rye and rye flour? I was guessing 780 g of AP to 140g Whole wheat and then 80 g of rye flour? Do you have any autographed copies of your book?! I'm purchasing one regardless 🥖📕
@@moltengirl6797 thank you! unfortunately, theyve sold out of all the signed copies at the moment 🙂 hope you love my book!! that is a good ratio, you got it
Looks great and suspect it even tastes better. I do have a question - can I use small amount to yeast if I do not have a sourdough starter when making the Levain otherwise called a "poolish"
Hello Maurizio! I have asked this question on Instagram but hoping to grab your attention here as well just in case. First of all thank you so much for your wonderful work and book (it came in the mail a couple days ago and I already started working on this recipe last night) My question: My sourdough starter was doing great on the rye / white flour mixture Then I ran out of rye , and fed it only white flour (20g , 100g and 100g) (so same as levain) I put them both at 25 c all night and at the 12 hour mark, I found minimal rise and bubbles .. I still proceeded with another refreshment for the part that was sourdough carryover and used the levain as directed by the recipe but I did find that my dough wasn’t rising at all during bulk fermentation.. and my sourdough starter also seems to be struggling a bit. Is it just what happens when you only feed it white flour? (I only had white unbleached flour from Trader Joe’s ) I’m really nervous about the outcome of this experience now .. I had gotten my starter to a really good place and then just ran out of the rye !
You're very welcome! Thanks for the comment here, too, I sometimes miss IG comments. With just white flour, you'll see less fermentation activity in general. It doesn't have as much of the "good stuff," (bran/germ) but I also find whole rye really kicks fermentation into high gear, which is why I use it. It's 100% okay to just use white flour though, not a problem at all. If you do, you could try leaving more starter in the jar each time you feed it, to help speed things up. You might have used your starter when it was under-ripe and it just needed more time to ferment. What you can do next time is use more starter to make the levain, and make a slightly larger one, too. Then, use more levain in the dough to help speed things along there, too. DONT WORRY about your starter, it'll be just fine! You can always add rye back in, or even whole wheat if you prefer, or just stick to white flour, too. Again, leave more starter in the jar to help speed things along. I hope this helps. Let me know if you have more questions!
Hey there, I really enjoyed your videos, thanks. I have a question. What kind of bread scouring are you using in the video,because I really don’t like what I have and I want to buy a new one and I want to make sure that it’s going to work well. Link or brand please. Thanks again
Maurizio - my last few loaves have had more holes than I’ve had in past. Today’s bake was large - what do you think causes this ? I’m guessing my shaping. I use your recipe. I don’t see a way to share photo. Hole is in middle - size of a quarter and goes for 1”.
Yes, that can be a shaping issue as long as you're seeing the rest of the crumb well-fermented with holes (no gummy spots). When you're shaping, gently pat the dough down a bit to better distribute those bubbles in the dough.
Hi, thanks for this video! Do I have to make both loaves the same day? Could I bake 1 and then leave the other in refrigerator for a couple of days or will that overproof the 2nd loaf?
You're welcome! You can certainly bake one and then leave the other in the fridge. The one in the fridge will have less rise the longer you leave it in the fridge, but will still be just fine (and taste delicious!).
Hi Maurizio Thanks for the video. It is so informative With the levain, I thought it will take 3 to 4 hours to be in the peak in room temp , but your recipe say leave it overnight ..so if that's because it is not 1.1.1 feeding ? What happen if I do 100g water 100 flour and 100g starter to make the levain and mix that into the dough ? Thanks in advance
You're welcome! Yes, the smaller amount of ripe starter mixed into the levain means it will take longer to ripen. If you do 1:1:1, my levain will ripen in 3 hours if kept around 74-76F.
Hey! I came here from your book. I saw that you have a recipe for sourdough discards, namely the pancake. For the overnight pancakes, as I live in Singapore (humid place) is it okay for me to leave out milk and yoghurt like that on the counter? For reference, average temp is around 30 degrees celcius with higher real feel, at around 85-90% humidity.
Also, for the discard does it matter if we use them cold out of the fridge or do we have to take them out the night before? I understand that the discard can be left in the fridge for 7 days. Does it refresh each time I add new discard? (I.e. day 1 discard rolls over when I add in day 2 discard)
If it's very warm, I would not leave the batter out overnight. I'd put it in the fridge! With the discard, I like to try and empty the entire jar each week. That way you don't run the risk of having some at the bottom that's _really_ old!
Hello! Love your videos (book is on the way). Please help- I followed this recipe and think I've skipped something. Note- my bulk fermentation took several hours long because my home is cool. I proofed for the 16-hrs as mentioned on your website, and the loaves looked good- height and push test. However, when I turned them out the tops (what was bottom of the bowl) were tacky to touch, spread more than yours, and scoring was messy. The ladder could have been due to the knife I used. Out of the oven they look and smell great. The scoring isn't pronounced and the rise is a bit higher than yours. Did I do something wrong with the proofing? Thank you!!
Hey there! Thanks for picking up my cookbook. It could be that your dough overproofed on you, but more likely, and much more common, is that it was under strengthened. Be sure you're kneading or stretching and folding the dough enough so that by the end of bulk fermentation the dough is smooth and elastic (resists stretching out, to a degree).
@@theperfectloaf THANK YOU!! It turned out great tasting and looking-- crumb, size. To get the dough to where it needed to be, it took long to proof. My kitchen temp is around 65. Do you think since the proofing took so long, I should have changed the folding time frame or frequency? Hope you have a nice week.
@@jothesw it should have been okay, but yes, that's very cold! Try to keep the dough around 72-74F if you can. It's okay to lengthen the bulk and proof times to compensate, though. If you find the bulk is taking a lot longer and you've already given all the folds upfront, try to give one midway through just to keep the dough organized.
Give it more time to ferment if you're not seeing enough rise! If it's suuuuper slow, you can leave it out on the counter overnight... Or pop it into the fridge, then take it out early the next day and let it keep fermenting.
My starter doesn't do well used straight from the fridge, I prefer keeping mine out on the counter for at least 2 feedings before using it to bake with!
As far as bread, not really! Just bake how you would normally bake bread in your WFO. It helps to have steam in there during the first part of the bake (usually 20m or so) and not bake too hot, I like around 450F.
Maurizio, do you find any advantage in baking after 12 hr. cold ferment? I’ve gone from 12 hr. and up to 36 hr. Not sure I notice a difference. I believe the longer proof should offer more sour taste. What is your preferred time to bake after CF?
I've found exactly the same thing: more sourness/depth/complexity in flavor. You'll also see less and less rise the longer you go. It's a balance and a tradeoff!
@@coffeegeek54 I usually like to proof overnight in the fridge (more flavor, great schedule). But if you're proofing at ambient temperature on the counter, it's usually around 1-4 hours until it passes the poke test: ua-cam.com/video/U9aQV0IZRwU/v-deo.html
Please help, I’m watching your videos, reading your book, but my dough ist always slaggy and weak after proofing cold or warm. Always so wet on the dough after staying in a basket and sticking to it. I don’t know what I’m doing wrong 😭😭😭😭😭😭
Most likely your flour isn't able to handle the same water as mine in my recipes-and that's okay! Just reduce the amount of water you add to your mix. If you've added all the water, make sure the dough feels cohesive and not super wet or runny, if it does, then add flour to firm it up.
Hey Maurizio, got your book as a gift for my birthday. I love it! I made this recipe last weekend. It came out great tasting great, but there was this huge tear near the bottom of the bread. (the score opened up pretty far too). I used a DeSh Stoom for over steam. Could this be due to underfementation of the dough? I live in the Netherlands and it's pretty cold around here. I guess my kitchen was about 19 c during the bulk fermentation period. I tried to look for the signs you described in the book but maybe I was too optimistic :) Thanks, Michiel
Hey, Michiel! Thanks so much for picking up my cookbook. Yea, that's usually a sign of underproofing, give the dough more time in bulk and/or proof to help tame that sort of rise in the oven. A few more tips here, too: www.theperfectloaf.com/guides/proofing-bread-dough/ Let me know how the next attempt goes!
@@theperfectloaf Hey Maurizio. Tried again this weekend. Sadly the dough stuck to the banneton so it was messy when it came out. Tried to shape it again, baked it. Didn't look to good but luckily it tasted great :). No tear in the bread this time, but I'm not sure if that is due to the prolonged proof time or just a result of the messy shape. I like to think it wouldn't have torn either, had it come out of the banneton correctly. :) I will keep using the prolonged proof time and we'll see the next time when I bake. (just wanted to let you know since you were kind enough to take the time to answer my question)
@@koersmichiel Thanks so much for the update, appreciate that, Michiel! If it stuck in the basket, that's a sign it needed more strength. Mix a little longer or shape tightly enough so the dough has a nice smooth skin on the outside. That'll help! Stick with it, it gets easier and easier 🙂
So… you’re not gonna believe what I did. I made the Levain recipe for your sourdough pan de me recipe in this one… I realized this after I already started mixing everything so my bread is in the shaping phase now.. how will this affect the bread given I didn’t have enough starter in my levain?
@@theperfectloaf so it came out good but I think not so much oven spring as previous when I did it right lol also I bought your book! So glad my husband told me to google sourdough making and watch videos which made me find your page. You’ve literally changed the game for me and thank you for all your responses! Much appreciated!
@@kmichelle108 amazing, so glad to hear that and thank you for picking up my cookbook, Kimberly! Let me know if you have more Q's going forward and have fun 🙂
Should work really well for you as-is (I live at 5280 ft). I do have more tips for you, here: www.theperfectloaf.com/how-to-bake-sourdough-bread-at-high-altitude/
I appreciate that there is no loud annoying music and you’re not yelling at me.
Easy to listen to and learn.
Yes, agreed! Thank you for not using music and having a calm presence!
Yes and yes!👍🏻
You are the most articulate baker I have seen on UA-cam. Clear speech, no affectations, statements ended as statements without rising inflection. You are a joy to watch!
Gosh thank you so much Barbara! You gave me a big old smile this morning 🙂 Happy baking!
Shut up..
I agree
I bought your book and I'm officially working on my very first levain.
Woo hoo! Let me know if you have any Qs along the way. Hope you're loving my book!
@@theperfectloafthe typo in the starter section made me sad for a couple days, but I think i managed to salvage it. I'm glad that i looked on your website.
@@joubink5716 it should be fine even with that typo, honestly. glad you got yours going now!!
@@theperfectloaf same! Question, if i may? If I wanted to make the quick 1:1:1 levain to make the simple sourdough, but half the recipe, would i just divide the levain weight by 2? I assume not because I am changing the hydration % of the levain?
example:
550g flour
380g Water
10g salt
110 g levain (37g flour, 37g water, 37g starter)
@@joubink5716 that's right, if you only want to bake a single loaf, divide everything in half (even the levain)!
This is officially the BEST and most helpful sourdough making video I have found! Thanks to you I just took a BEAUTIFUL loaf out of the oven! (and I'm not exactly new to this, but there are things I just never understood about the process!) Thank you!
so glad it was helpful, Leanne! Enjoy your loaves 🙂
Thank you Maurizio!
I’ve baked several of your recipes-I’m a visual learner, so this was extremely helpful!
Counting the days until I receive your book 😊 Congratulations!
Thanks, Donna! Hope you enjoy the book, should be there soon 🙂
Followed this exact process and baked my first sourdough loaf ever. Turned out AMAZING! Like 'Can't believe I made this' good. Thank you Maurizio.
Fantastic! so glad to hear it worked well for you greg :)
Oh my word. Why didn’t I watch this one first. Ties a lot together, very nicely done. So much good technique.
So glad it was helpful. Happy baking!
Wow. How do you stay so fit eating all that amazing bread?!? Respect!!
Slow food made intentionally with good ingredients! Can't be any healthier 🙂 Cheers!
The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight. Yuor sourdough bread loaf is perfect! Cheers, Domenico.
Beautifully said, Domenico. Thank you!
THANK YOU! I bought your book and used this video as a visual guide. I had failed on my first attempt using another method; however, using your book and this video, I nailed it! You are absolutely awesome! I can't wait to explore other recipes.
Amazing, glad I could help! Thanks for getting my book. Keep me posted on how it's going!
The best teacher ever!!!! It’s taken me a while. I’m embarrassed to say that it’s taken me many many tries, some hopeful, most dreadful but always learning. I’ve decided that it’s like therapy! I have to take it slow (so difficult) enjoy the process, don’t panic with the sticky, shaggy monster 👿. I’ve learned to forgive myself and after dusting myself off, I rest and reflect. Always your soft encouraging voice comes into focus and then I’m ready to try again. So grateful to you. Can not wait to be stateside and actually own your book 📕. Have a great day
I just saw your book at the German Book Fair in Frankfurt und ordered it. I'm doing my own bread for years now, but there is so much helpful and additional information in your book. It's really worth its price.
Oh gosh that's amazing! I was so happy when it was translated into German. Glad to hear it's out in the wild now and you have it, thank you for picking it up 🙂
Tip: pre cut sheets of parchment paper because you need to move quickly and you can control the paper not getting in the way of a clean seal. I cut a bunch of “wrist watch” shaped papers that have two “handles” (the band). Flip, score and it’s already ready to pick up and drop into the oven!
Really great idea, Patrick!
I do the same. I even reuse it since it can go a few times
@@mattymattffs Yes!
Ahh!! I’m literally here anxiously waiting for your book to arrive at my front door. Just ordered it yesterday (I have Amazon Prime…so I luckily get to receive it today☺️😁😎🙌🏻) and I just keep tracking my order because I am wayyy too excited for it haha!! Since I’ve discovered your channel and site I’ve been OBSESSESED. I’m an avid cook and baker (I sell specialty cakes from home) and I absolutely fell head over heels in love w/ bread making…I just find it so relaxing and rewarding (besides being obviously delicious!). I’ve made all sorts of breads from challah, brioche, various flatbreads, Japanese milk bread ,etc. but have yet to fully tackle sourdough. Luckily I found you and when I saw your book I knew I just had to get it. I can’t wait to delve into this book and experiment w/ all the recipes. Thank you for all you do❤️
Thank you so much for getting my cookbook, really means a lot. I hope it has come and you're enjoying it!!
Purchased your book and just cut into my 1st loaf following along with recipe and videos. So good! Wasn’t sure how it was going to turn out because when I thought it was finished with final proof but I had forgotten to turn on my oven so I thought maybe I over proofed it because it stuck to my banneton liner. This is only the 5th loaf of sourdough I’ve made and this is the best! Can’t wait to continue my journey through The Perfect Loaf.
Thanks for getting my cookbook, hope you're enjoying it! Stick with it, it takes getting used to the process at the start, but I guarantee, it'll get easier and easier :)
Thank you SO much ~ you are so clear and concise!!! Finally, everything makes sense! Just ordered your cookbook and cannot wait for its arrival! ❤
You are so welcome!
I made my bread with this recipe and it came delicious. I'm new to sourdough and I'm quite amazed on how good my bread came, it's actually like something I have never tasted it before, it is soft, airy and a bit moist so I'm not quite sure I'm making it right but it's still delicious. Thank you for sharing your knowledge 🙏
Really great to hear that! Happy baking 🙂
I just got your book and it’s amazing! I have never baked bread or made sourdough starter so I am excited to see how it goes. Thanks so much
Thanks so much for getting my cookbook!
I love your videos. Very natural with no gimmicks or affectations and also incredibly detailed.
I live in South Korea and my sister, who lives in the States, is coming home for the holidays and will be bringing me a copy of your new book, which I had delivered to her to save on international shipping fees. It’ll be my Christmas present and I am very excited about it.
I have a question: my house is quite cold, it being winter here - around 62 F at night, 66 F during day, and I can’t get my dough to rise if I leave it on the counter. If I put it in my oven in “ferment” mode, it does rise but becomes much much too sour.
Alot of home bakers here put a teaspoon of active yeast in their sourdough to help with rise during winter but I was wondering if there was anything I could do to keep it pure sourdough?
Thank you so much! Appreciate the feedback. And thanks for getting my cookbook! A long way for it to travel, I really hope you love it 🙂
Have you seen my winter sourdough bread baking guide? I have lots of tips in there to help combat the cold (it's -7C/18F here right now!!):
www.theperfectloaf.com/how-to-bake-sourdough-bread-in-winter/
Your ferment mode is probably too warm in your oven. You could turn it on to that mode, let it warm up, then turn it off and keep the door closed. It should hold on to quite a bit of warmth and keep the dough warm, but not too warm.
Also, be sure to warm your mixing water so your final dough temp (the temp of the dough after mixing) is where you want it, for me that's around 78°F (25°C).
Hope all this helps!
Just got your book...it's awesome. Very well put together. Congratulations!
Thanks so much, Nancy!
Tried out the sandwich bread and the simple sourdough. Both came out great! The video and the book made the process easy. Looking forward to working thru the book and trying the recipes.
So fantastic to hear that, Robert! Glad these are helpful, I think videos are such a great way to recap the writing in the book! Have fun 🙂
Just received your book! Really a Christmas gift for my beautiful DIL. I love baking bread in my LC dutch oven! Very good YT video like your no frivolous gimmick video presentation! Easy to follow! Thank You! ~k
Thanks so much for the kind words and for getting my cookbook!
How many percent the dough has to rise? Thank you for explaining very well!
The rise can vary based on many factors (mostly your flour!), but I'd say generally, 30-50%.
Thank you Maurizio!
I've been making this formula for a month of so now. I find it challenging to get my dough up to temp unless my water temp is 115F. even at that temp my dough only hits around 74f f final dough temp
So glad you've been baking it! It can be hard to keep that dough temp up during the winter. Have you seen my winter baking guide page on my website? Lots of other little tips here: www.theperfectloaf.com/how-to-bake-sourdough-bread-in-winter/
I bought your book and it is excellent. Great, clear directions, beautiful pictures and the recipes that I made came out great.
Thanks Corinne, so happy to hear you're enjoying my book! Have fun with it and happy baking 🙂
Following this for my first time, I am wondering two things: 1. Can the mixing step be done with a stand mixer and dough hook? 2. Can pizza dough be done with this same method?
Yes to both :)
I absolutely LOVE watching your videos! You are so articulate & explain everything soo perfectly! I have learned so much from you ♡ I was on the fence as to which book to buy to help me on my journey, but after watching your videos.. i am 100% buying your book!! I know just from your videos it will be the perfect book for me.
Thank u so much! You really are amazing!
God Bless & Happy Baking! 🙏🥖
Thank you so much! Really means a lot to hear that. I think you're going to love my book :) Let me know what you think once you've read through.
I know I absolutely will! I can't wait for it to arrive.
And by the way, THANK U for the tips on how to tell when your dough is done with bulk fermentation. I commented on another one of your videos. I've watched soo many videos & no one explains things like u have. It makes perfect sense. I really can't thank u enough! 🙏
Love love your new book! Thank you.
So happy to hear that, thank you!
Hi there! Thanks so much for the video. I've been baking since I was 15 (25 now) just regular yeast bread. I had managed to make one nice loaf of Sourdough from Peter Reinhart's BBA but never delved too far into sourdough.
Just got my starter going and bought your book to get me started. Most helpful video I've seen. I noticed you said in one section that if I didn't have time to make levain, I could use my ripe starter, so I plan on using my starter straight from my counter in the morning since I just fed it tonight and forgot to reserve some for the recipe.
Excited to see how it turns out. I also plan on skipping the overnight bulk ferment since I work all day Sunday, so I know it'll taste a bit different.
Right on! You're going to love the process, it's also very forgiving. Have fun!
@@theperfectloafthank you :) you're a really fantastic teacher. My bread turned out fantastic, got great oven spring, and the crumb was perfect for me. Currently working on my second attempt and made the levain this time. Still going to bake in one day due to time, but I hope to eventually try the final proof in the fridge to see the difference in flavor development.
@@Desterian so glad to hear that and to help!! You'll get there, just stick with it. Send me a message here or email if you get stuck-and have fun!
Does the dough need to come back to room temperature (after being in the fridge overnight).before you bake it?
Nope, bake straight from fridge.
@@theperfectloaf thank you so much for replying! I can't wait for your book to arrive. You've been very helpful
Thank you for the great video. I'm learning a lot. I've made a few loaves following your recipe. But, every time, after bulk and fridge fermentation, my dough doesn't rise like yours. Also doesn't hold the shape like your either. But it looks proofed based on the proof test (from your another video). How can I make it rise better? Thanks!
It all begins with a super strong starter, be sure you feed it each day for a few days before moving on to the next step. You can see how I do that, here: ua-cam.com/video/aOpSkHTJApY/v-deo.html
Thank you so much for this clear video demo. and explanation . Easy to follow. 👍👍. I learnt much from this lesson.
Glad it was helpful!
You book is on the very top of my wishlist for Christmas. 🌟✨🎄🤗
Hope you get it and love it, Simone!
@@theperfectloaf I got it! Yay! ✨🎄✨Looking through it just now. I’m already in love with it. Can’t wait to try the recipes! Thanks for sharing your knowledge.
@@simones7905 Excellent!! Hope you love it. Have fun and let me know if you ever have any Qs 🙂
Just received your book! Really excited. Greetings from Mexico
Thank you for ordering it! Enjoy 🙂
Stretches and Folds. Your book calls for 4 sets, is a set an individual stretch and fold or the 4 sides x 4 times?
One set is 4 stretches and folds on the dough.
Excited to try this recipe. Where do you get your proofing baskets?
Never mind, I found them on your baking tools page.
Thanks! Most are from sfbi.com
Thank you for sharing this recipe simple question total time for preparation how it takes Please
Takes about 24 hrs total time or so, counting the overnight preferment (levain)! Most of this time is hands-off, though.
I’m ordering your book now, just started making sourdough and am hooked.🙌🏻
hope you love my book, thank you!
This is a FANTASTIC tutorial! Thank you for making it available. Nearly 30 years ago, I swapped a friend of mine who was a professional baker for the restaurants his family owned, a dental crown for baking lessons. I used to bake every week. I stopped about 20 years ago for unknown reasons. I have started baking again and am finding all of your videos to be quite helpful. As a retired dentist, I discovered that a NEW denture brush is a great tool to clean up my bread basket. It gets out the left over flour and bits of dough that stick to the fabric without damaging the fabric. One equipment question... I have been making my hearth loaves on an oven stone. Is the Lodge 3.2 qt combo cooker the place to start for container baking? I really don't want to drop $300 for a Challenger. THANK YOU!!
Well, welcome back to baking! Seriously cool, now I need to get my hands on a denture brush 🙂 The 3.2 qt Lodge is perfect for baking round loaves, and very cost effective. I would go with that one. Happy baking!
@@theperfectloaf THANKS for your reply! I bought the Lodge LCC3 Combo Cooker as you suggested. Parchment paper arrives today. I'm in a small Kansas community, so flour options are limited. I'm using King Arthur Bread flour from Walmart. I have never baked sourdough, so I'm starting with yeasted bread (SAF red) first to get back into the basics of baking. The no discard sourdough starter looks intriguing to me. I will email you to get the location to send a denture brush.
@@krazmokramer all sounds good to me! Keep me posted on how your baking is going 🙂
Purchased your book and just prepared my levain for this recipe. Really excited to see how it turns out. I agree with the comments here and as a fellow engineer, I love the way you break everything down. I also love the way you refer to discard in the book as “cache” - I see you software dude! Haha
Thank you for all the content and keep it up, you’re doing a wonderful job! All the best, Maurizio!
Ha ha, you called me out on cache, and totally nailed it :) Thanks so much for getting my cookbook. Let me know how this bake goes for you and have fun!
@@theperfectloaf just did the preshape but I think the dough is a little slack. My levain wasn’t super active so I left my bulk ferment for 6 hours vice the 4 suggested. Struggling with a cold house lol 😂
@@theperfectloaf so, think the bulk ferment went too long and then putting them in the fridge overnight overproofed the dough. I had a feeling after I shaped that they were basically ready to go. Should have just used that “intuition” I guess but no matter, the journey is long and winding haha
@@jonlast88 it happens to us all, believe me!
@@theperfectloaf all good. I really think the initial issue was the levain. My heat pumps shut off over night and it was 65f in my kitchen so I just don’t think it was active enough. Then to compensate I let the bulk ferment go longer which, after retarding the dough in the fridge, lead to over proofing. That’s my theory anyway. Next time, I’ll put my starter into my Brod and Taylor proofer.
Hello! Love this tutorial. I’m going to make! Question. What temp is the oven? Thx!
Thank you! Oven is at 450°F (230°C). Happy baking!
@@theperfectloaf I just bought your book. Arrives after Christmas!
@@kimkordik2589 hope you love it, Kim!!
That’s just what I wanted to know.
BEAUTFUL BREAD!!😊
Thank you 😋
I’m super new to baking bread and was gifted very active sourdough starter from a friend! I bought your book to make my first sourdough and am so excited. If I want to make just 1 loaf, should I cut this recipe in half? Because I notice you divide the dough in half and have two loaves but I’m only trying to make one. Thanks in advance!
Welcome to sourdough! Yes, to bake just one loaf, divide all the ingredients (even the levain ingredients) in half. Here's a little more about that: www.theperfectloaf.com/reference/introduction-to-bakers-percentages/
@@theperfectloaf Thank you!
The description box says 760g Water, the video says 660g water which is correct?
What size are those baskets?
Your favorite tools' link was linked to rattan baskets in this video, the baskets you used are wicker. I don't have any yet, so want to know which type of material is better in your opinion?
Salt, you don't talk much about it. Your link is to Fine Ground Celtic Sea Salt for all your bread recipes? because varied brands of salt can weigh tremendously different.
any particular reason not to mix the salt and 60g of water first to ensure salt is melted then then incorporate to levain/flour mixture?
Thanks for such a detailed video!
Hey, Austin! Great Q's. The 760g water is for the total recipe, which includes making the levain (total water = levain water + mix water).
For the baskets, I like wicker but both work equally well, IMO. The wicker ones are from SFBI.com. I have a mix of both in my pantry!
Yes, I like using fine Celtic sea salt for all my recipes. Fine so it dissolves readily, and I like the flavor of that particular salt. You can certainly add it in sooner, though once it's added it'll have a tightening effect on the dough making it more laborious to mix by hand. Not a huge deal, do what you prefer there.
Hope that helps and happy baking!
Excellent reference, thank you
Glad it was helpful!
Hello from France! What's the temperature of your home during bulk fermentation please?
Thank you for your great work.
Hello! It's usually 23-24C. Happy baking 🙂
@@theperfectloaf Thank you! You've been kind enough to mention the temperature in Celcius. That's great 😊.
Thanks Maurizio, great video. Looking forward to trying this out! What temperature is your refrigerator at for the cold proof? My dough ends up too stiff to do the poke test but still turns out under proofed
Thanks! These were in the home fridge, around 39F. If they're under, leave them out before putting them into the refrigerator to proof overnight. Even 15m to 25m will help!
First timer here. Tips if you don't want to bake the second loaf the same day as the first? I already mixed up the whole recipe and it's bulk fermenting. I got excited and jumped into it before realizing I'd end up with too much bread at one time.
Keep it in the fridge until a day later!
@theperfectloaf thanks! The first boule was amazing but slightly underproofed and the second boule that I baked 48 hours later was divine! I loved the troubleshooting tips after the beginners' recipe in your book!
@@mommamea9507 fantastic!! Happy you like those. I tried to walk through every possible outcome 🙂
You said that you used room temperature water. On the other hand, I have noticed that when I use cold water from the refrigerator my dough is getting more fluffy. Is that ok?
it really depends on the temperature in your kitchen! It's fine using cool water if that's working for you, absolutely 🙂
I find that there’s a huge difference between King Arthur AP and Central Milling ABC, both in terms of water absorption and falling number. Any time I use KA AP, fermentation takes a LOT longer. Not the case with their bread flour which has a lower falling number. Or with Central Milling ABC which is even lower. Can you clarify which medium protein white you used in this recipe?
You bet. For this recipe I used CM ABC Plus. I do find differences between these flours as well, but as with many things with baking, it'll require adjustment for every mix! If I had to choose, I'd go with CM flour, but I've also made this and it turned out really well with KA AP (and even their Bread Flour, with higher hydration).
I'm also using ka flour and I get smaller loafs then perceived in video. I'm using beginners sour dough recipe and trying figure out why. When I shape it I get a smaller round and it sometimes even spreads when remove from banneton giving me bigger wider loaf. Taste is awesome so I keep on drying but could ka flour need a diff hydration?
@@roseostrich3003 its very possible you need to reduce the hydration if the dough feels very wet and weak!
When I weigh the breads it's 870 approx not 900. The leavin seems weigh less then 220 after rise more like 170. Does it make sense? My loafs are smaller then yours
@@roseostrich3003 it's normal for things to come in a bit short sometimes (it can be hard to diligently scrape things out 100%!). You could scale up the recipe just a little more to cover the loss if you'd like, Rose. I'd use baker's percentages to do that! www.theperfectloaf.com/reference/introduction-to-bakers-percentages/
Do you use a particular brand of flour? Ever use any ancient grains like spelt, Einkorn or emmer?
Yes, lots of info on what flour I like over at my website. I use spelt and einkorn constantly in my baking 🙂 Check out my recipes, here: www.theperfectloaf.com/recipes/
Thank you...can't wait to check those recipes out!
Just purchased the book! Love the ceramic bowl you’re using. What brand is it and what size is it? Thank you Maurizio!
It's from Heath Ceramics, I've had it for over a decade! It's their large serving bowl. Thank you for getting my cookbook!
Bread looks amazing Maurizio!
Thanks, Spencer, I appreciate that!
Are you using a shower cap to cover your dough during fermentation?
He he, it sure looks like that. They are reusable plastic covers with an elastic band-super handy in the kitchen! They're linked in the video description on my tools page.
Hi Maurizio, we bought your book and we loved it! However we have tried to make this bread several times and it comes out very dense and just one big air bubble it the center. Do you know what could be the reason? We would really appreciate your input 🙏🏽
Thanks for picking up my cookbook! It sounds like perhaps your dough was slightly underproofed. There are a few indicators your dough could be under: explosive rise in the oven, dense spots in the interior with potentially scattered large holes, and a gummy texture to the interior. Finally, it’s possible the bottom of the loaf might be slightly bowed upward (like the letter “U” - the top will kind of dome).
Make sure to build your levain from a starter that’s strong and mature (meaning it’s risen to it’s peak height before you take some to use). From there, bulk fermentation is very important! Make sure your bulk fermentation goes sufficiently far, you want the dough to look smooth, it should have risen considerably, and have bubbles here and there -- it should look alive. If you tug on the dough a bit it should offer resistance to your tugging, it’ll feel stronger. Give the dough the time it needs in bulk fermentation! If you have to give it another 30m or hour to see these signs, do so. It's important for this step to go sufficiently far for the dough to have enough fermentation activity before its proof.
Check out my guide to proofing for a bit more help, too:
www.theperfectloaf.com/guides/proofing-bread-dough/
In the book you say 3-4 hours after first set of stretch and folds. Why is it different here?
I am trying to make this recipe but I have a question about the starter/levain. I followed the recipe in your book to create my own starter, but I found that I'd need 40% inoculation to get a ripe starter in 12 hours, rather than the 20% you prescribe (still using a 70/30 white/rye flour mix at 100% hydration). For all the recipes in the book, should I then also double the inoculation percentage in the levain (i.e. for this recipe, should I mix my levain with 40g ripe starter, 100g white flour, 100g water)? Thank you for the great content in your book and on your channel!
Hey there! Yes, if you find you need a higher inoculation, absolutely go forward with that. It might be because it's cooler right now in your kitchen. Let me know how the bread turns out and have fun!
Hello Maurizio! Question...Is there a difference between adding the leaven to the water before autolyse and after autolyse? I'm new to Sourdough baking...so just curious.
Loving your book.
QR codes...wow! Genius!!
Thanks!
Yes, if you add the leaven to the water before the autolyse, the dough will begin fermentation during that entire time (I mention this a bit in the book). So definitely add the leaven only during mixing unless you account for that extra fermentation time and adjust the recipe!
So glad to hear you're enjoying the book and these QR code videos!
@@theperfectloaf Thanks for the quick response. Make tons of sense.
I know tho comment is out of place but I can’t find a video that is more suited to ask: Can you do a video on techniques to incorporate a stiff starter? I rushed a loaf today with a 70% hydration levain and know I didn’t evenly mix it with my autolysed dough. So I was curious how it would turn out. Ended up being fantastic however I can see sections in the crumb that are clearly the whole whet levain and others the white flour used. Anyway, a very stiff starter and levain in my opinion produces good flavor. I have preserved water to mix the levain in only the spare water but it only ends up disintegrating into clumps and not fully dissolve. Anyway, maybe your answer is that you maintain a stiff starter but jump to a 100% hydration levain when baking. Just an idea. Thanks!
Will definitely be talking about this soon; I use a stiff levain for many bread types. I break up the levain into small bits I place on top of my dough all over. Then, I pour the mixing water on top to help moisten it. When I'm mixing, I'll pinch those pieces as best I can, and it always evenly disperses. Another approach would be to effectively dissolve the stiff levain in some of the mixing water. I use a stiff levain (or starter) often, it's absolutely possible to use one when making bread!
@@injectiledysfunction9921 good point.
@Bakhmut Bob that works, too, if a bit messier 🙂
Instead of 4 hours after the last stretch and fold in the first fermentation, Is it okay to leave overnight at room temperature? And again during second rise (after I put it in my proofing basket) can I also leave it out overnight instead of the refrigerator?
No it won't be okay to do that, unless your room temperature is very cold, around 39-44F. That will be too long in proof at a warm temperature! It's best to put the dough container into the refrigerator overnight if you want to do a "cold bulk fermentation" in that way.
For the second rise (proof), yes, you can leave the dough, shaped and covered, at room temp for 2-4 hours until it's sufficiently proofed.
@@theperfectloaf oh okay got it. Thanks! I guess I got to make some room in the fridge 😆
Thank you for your all sourdough breads Recipe and technic ! I’d like to make just one loaf of sourdough .
Can I divid all this recipe in half measurement?
Thank you very much !
Yup, you got it. Just divide everything in half. I talk about it more, here:
www.theperfectloaf.com/reference/introduction-to-bakers-percentages/
Thank you for your help!
Am new to baking in general so all this and you are new to me, but wow, this is the SIMPLE recipe?!😅 😮💨I did enjoy the process and you are very articulate and have very good looking hands
It's quite simple, I just go into every detail to avoid any questions!
@@theperfectloafwow you actually responded - just for that, just ordered your book…now only need to figure out an actual oven in my new place🙌
@@gypsy696 I try to respond to all comments since you took the time to leave one! I hope you love it, thank you for ordering!
I purchased your book and have been enjoying your videos waiting on the book to arrive. I have been baking for years, but I am new to sourdough. I have a question about levain, what is the difference in making a levain separate from the starter, and just feeding your starter the night before and using the required amount of starter the recipe calls for straight from the fed starter jar? Thanks!
You can certainly just use your starter if you feed it daily and use it when it's ripe!
Hello Maurizio, for me two breads are quite a lot, is it possible to make only one, from 1/2 of the measurements? Do I need to cut the dough? How do I make only one loaf?
Thank you, just started my starter today, looking forward. Love your book so far!
Just divide all the ingredients directly in half! Happy you're enjoying my book, thx for getting it :)
What is your oven temp for cooking? I listened twice and didn't catch it? Thanks so much. Wonderful vid.
Just about always I'm at 450°F.
@@theperfectloaf Thanks so much!!
Hi have you baked in a cold oven too making this bread.I bake sometimes in a cold oven and liked the results too.
I've tried baking from a cold oven and never get a good result compared to a preheated oven!
Congratulations on your new book, Maurizio! It looks so beautiful! I think Santa will get me a copy BEFORE Christmas! In the meantime, I am trying to make your Simple Sourdough Bread but the levain has only risen by 1/4 after more than 15 hours in the B&T Proofer at 78F. I made it with a mature sourdough starter (100% hydration, 20% Dark whole rye and 80% KABF) and I used KAAP for the white flour. Any advice? Thank you for all the information, the inspiration and the clear teachings you provide us! ❤️
Thank you! Don't worry about the rise height alone, if the mixture feels very wet and "goopy," it may not rise a significant amount. Go by all the signs together: *some* rise, a loosening in consistency, a sour aroma. It's probably ready!
@@theperfectloaf Thank you so much for your fast reply! I will continue to follow your advise! Good luck with your book! 🥰
Hello, two questions. Do you measure the levain before adding it? I have noticed that I don’t have 220 grams in the morning. Also, I want to make bread bowls and was wondering how to adjust baking time since it is half a loaf?
I don't usually measure the levain, just do your best to scrape out every little bit and even if it's a little short, it's okay. If you're baking smaller pieces of dough, you'll have to reduce the baking time as you indicated, but it's hard to say! I would keep an eye on them in the last 10 minutes of the bake (but do everything else the same).
Thank you. I did 15 and 15 min and it worked well.
Beautiful! Great video!
Thank you, Rose!
Since it is 2 loaves can I bake 1 let the other 1 sit and bake it right after the first?
Yes, leave the second one that's waiting in the refrigerator until the first is finished and the oven is back up to temperature.
Aaawww / thank you so much!
Thanks for this recipe! It was easy to follow, and I found that my dough looked very much like yours. I didn't manage to get much rise on it, however, and this resulted in a dense and heavy bread. What might have gone wrong? How do I troubleshoot? I did have a good rise in the bulk fermentation stage, but once it went into the oven it didn't rise much...
Hmm. Very strange. It's possible if it overproofed it won't rise too much in the oven. OR, it might not have been shaped tightly enough, which would mean it would spread out instead of spring up.
@@theperfectloaf Thanks for the advice! I will pay attention to it next time. Is there a maximum number of hours I should leave it to proof in the fridge?
@@Ibitethehandthatfeedsme it depends on the dough, but generally another 8-12 hours will be okay. If you go longer, 24 hours, you'll have less rise in the oven, more sourness, but still okay for most doughs!
Love this! Thank you 🙏
You're very welcome 🙂 Enjoy!
Thank you for your work here ! I have your book and it’s fantastic. This is a great recipe and I have made it with some repeated successes. I am trying your Best Sourdough recipe from your book and find the dough to be quite loose and having some difficulty in getting good rise. Should the best sourdough dough be similar in texture and feel to the tutorial dough at similar stages along the way ? Thanks for all you do !
So glad to hear that! Thank you for picking up my cookbook. That recipe is very highly hydrated by design, so the dough will feel looser and more slack. Try reducing the water a bit in the recipe to help suit your flour, it'll firm up a the dough a bit and make it more workable. But that's correct, the doughs will feel very different!
Appreciate your help ! Went back to Simple Sourdough for today’s mix. Yesterday’s Best mix used just 30g of the additional H2O. Dough spread very quickly when transferring to the Dutch oven. Even less water next time ? -5% of the autolyse water and no additional water ? Does the reduction in water affect its status as a high hydration dough ? I thought about using the kitchen aid to mix, but am resisting the temptation to change more than one variable at a time !
@@cheesesam yeah, I'd keep reducing the water. Eventually, it won't be considered "high hydration," though that's very relative to the flour you're using and really doesn't matter too much-the amount of water needs to be adjusted to the flour you're using! You could also try mixing a little longer by hand to give the dough more strength before adding in the reserved water, this will help the dough retain its structure more by the end of mixing. Then, give it another strong set of stretches and folds!
Very clear instructions and visuals!!! Thank you! Kathy J
Thanks for watching!
How is this recipe called in your book? I can't find "simple sourdough".
Thx Leo
Ahh, super sorry about that! It's the very first recipe in the book, the Simple Sourdough that's the tutorial in the front of the book 🙂
Hi Maurizio, did the dough puff that much in the fridge? The dough at the 18 min mark compared to the 18:11 seemed quite different. Thanks
Yes, that's how much it rose with proofing overnight in the fridge (my fridge is at 39F, but keep in mind the dough is covered with these large bags of warm-ish air)!
@@theperfectloaf thanks for the reply. Another question, i don't get much rise in the fridge during the retard, you think i could be pushing the bulk too far? Thanks
@@dannycarreiro9599 that's very typical, the fridge is cold! If you push the proof too far, yes, that can happen, too. If the loaf came out dense or little rise, but with lots of little holes, it could have proofed too far in bulk. My guess, though, is it's just fine because you won't see a ton of rise in the fridge.
I’m trying your recipe later this week, I’m in the middle of getting my starter fed
Right on! Let me know how it goes 🙂
Maurizio I love your recipes and i'll definitely be purchasing your book.
My question is, can I use a bit of whole wheat rye flour as part of the 1000 grams for the Autolyse?
Thank you! Yes, absolutely, whole grains can be added into the autolyse (in fact, all the flour in the recipe or any recipe).
@@theperfectloaf thank you so much! I have to stay out of all of the recipes out there, yours is the one that is the most trustworthy, and always works out!
What kind of ratio to the AP flower? Can I add the whole wheat rye and rye flour? I was guessing 780 g of AP to 140g Whole wheat and then 80 g of rye flour?
Do you have any autographed copies of your book?! I'm purchasing one regardless 🥖📕
@@moltengirl6797 thank you! unfortunately, theyve sold out of all the signed copies at the moment 🙂 hope you love my book!!
that is a good ratio, you got it
Looks great and suspect it even tastes better. I do have a question - can I use small amount to yeast if I do not have a sourdough starter when making the Levain otherwise called a "poolish"
You sure can!
Thanks!
Hello Maurizio!
I have asked this question on Instagram but hoping to grab your attention here as well just in case.
First of all thank you so much for your wonderful work and book (it came in the mail a couple days ago and I already started working on this recipe last night)
My question:
My sourdough starter was doing great on the rye / white flour mixture
Then I ran out of rye , and fed it only white flour (20g , 100g and 100g) (so same as levain)
I put them both at 25 c all night and at the 12 hour mark, I found minimal rise and bubbles .. I still proceeded with another refreshment for the part that was sourdough carryover and used the levain as directed by the recipe but I did find that my dough wasn’t rising at all during bulk fermentation..
and my sourdough starter also seems to be struggling a bit.
Is it just what happens when you only feed it white flour? (I only had white unbleached flour from Trader Joe’s )
I’m really nervous about the outcome of this experience now .. I had gotten my starter to a really good place and then just ran out of the rye !
You're very welcome! Thanks for the comment here, too, I sometimes miss IG comments.
With just white flour, you'll see less fermentation activity in general. It doesn't have as much of the "good stuff," (bran/germ) but I also find whole rye really kicks fermentation into high gear, which is why I use it. It's 100% okay to just use white flour though, not a problem at all. If you do, you could try leaving more starter in the jar each time you feed it, to help speed things up.
You might have used your starter when it was under-ripe and it just needed more time to ferment. What you can do next time is use more starter to make the levain, and make a slightly larger one, too. Then, use more levain in the dough to help speed things along there, too.
DONT WORRY about your starter, it'll be just fine! You can always add rye back in, or even whole wheat if you prefer, or just stick to white flour, too. Again, leave more starter in the jar to help speed things along.
I hope this helps. Let me know if you have more questions!
Hey there, I really enjoyed your videos, thanks. I have a question. What kind of bread scouring are you using in the video,because I really don’t like what I have and I want to buy a new one and I want to make sure that it’s going to work well. Link or brand please. Thanks again
Thank you, Ivan! You can find all my fav tools, here: www.theperfectloaf.com/my-baking-tools/
Maurizio - my last few loaves have had more holes than I’ve had in past. Today’s bake was large - what do you think causes this ? I’m guessing my shaping. I use your recipe. I don’t see a way to share photo. Hole is in middle - size of a quarter and goes for 1”.
Yes, that can be a shaping issue as long as you're seeing the rest of the crumb well-fermented with holes (no gummy spots). When you're shaping, gently pat the dough down a bit to better distribute those bubbles in the dough.
Hi, thanks for this video! Do I have to make both loaves the same day? Could I bake 1 and then leave the other in refrigerator for a couple of days or will that overproof the 2nd loaf?
You're welcome! You can certainly bake one and then leave the other in the fridge. The one in the fridge will have less rise the longer you leave it in the fridge, but will still be just fine (and taste delicious!).
What constitutes as "ripe" sourdough?
I talk about it in detail, here: www.theperfectloaf.com/how-do-i-feed-my-sourdough-starter/
Hi Maurizio
Thanks for the video. It is so informative
With the levain, I thought it will take 3 to 4 hours to be in the peak in room temp , but your recipe say leave it overnight ..so if that's because it is not 1.1.1 feeding ?
What happen if I do 100g water 100 flour and 100g starter to make the levain and mix that into the dough ?
Thanks in advance
You're welcome! Yes, the smaller amount of ripe starter mixed into the levain means it will take longer to ripen. If you do 1:1:1, my levain will ripen in 3 hours if kept around 74-76F.
Great looking bread, thanks
Thank you!
Quick question, you say 30-35 min. How do you know if it is done
Internal temp will be around 204F, the crust should be deeply colored and crispy all over!
@@theperfectloaf thank you.
Sorry I have another question, do you measure the starter before adding it to the flour? When I do, I don’t have 220 grams.
@@kgoelz0103 my starter, yes! I don't usually measure a levain, though.
Hey! I came here from your book. I saw that you have a recipe for sourdough discards, namely the pancake. For the overnight pancakes, as I live in Singapore (humid place) is it okay for me to leave out milk and yoghurt like that on the counter? For reference, average temp is around 30 degrees celcius with higher real feel, at around 85-90% humidity.
Also, for the discard does it matter if we use them cold out of the fridge or do we have to take them out the night before?
I understand that the discard can be left in the fridge for 7 days. Does it refresh each time I add new discard? (I.e. day 1 discard rolls over when I add in day 2 discard)
Thanks for your response!
If it's very warm, I would not leave the batter out overnight. I'd put it in the fridge!
With the discard, I like to try and empty the entire jar each week. That way you don't run the risk of having some at the bottom that's _really_ old!
Hello! Love your videos (book is on the way). Please help- I followed this recipe and think I've skipped something. Note- my bulk fermentation took several hours long because my home is cool. I proofed for the 16-hrs as mentioned on your website, and the loaves looked good- height and push test. However, when I turned them out the tops (what was bottom of the bowl) were tacky to touch, spread more than yours, and scoring was messy. The ladder could have been due to the knife I used. Out of the oven they look and smell great. The scoring isn't pronounced and the rise is a bit higher than yours. Did I do something wrong with the proofing? Thank you!!
Hey there! Thanks for picking up my cookbook. It could be that your dough overproofed on you, but more likely, and much more common, is that it was under strengthened. Be sure you're kneading or stretching and folding the dough enough so that by the end of bulk fermentation the dough is smooth and elastic (resists stretching out, to a degree).
@@theperfectloaf THANK YOU!! It turned out great tasting and looking-- crumb, size. To get the dough to where it needed to be, it took long to proof. My kitchen temp is around 65. Do you think since the proofing took so long, I should have changed the folding time frame or frequency? Hope you have a nice week.
@@jothesw it should have been okay, but yes, that's very cold! Try to keep the dough around 72-74F if you can. It's okay to lengthen the bulk and proof times to compensate, though. If you find the bulk is taking a lot longer and you've already given all the folds upfront, try to give one midway through just to keep the dough organized.
Thanks! I'm literally currently watching this video prepping for a second round. ❤
@@jothesw Let me know how it goes this next time! You got this :)
I would like to buy the book, but I need to know if the instructions in it use the metric system, which is what I use.
Yes, everything in my cookbook uses the metric system.
It looks nice, but did you achieve a good crumb as well?
Thanks! I show a cut piece; I think this recipe makes wonderful bread.
My bulk ferment didn’t rise and I started with a good starter 😢 is there a way to salvage this?
Give it more time to ferment if you're not seeing enough rise! If it's suuuuper slow, you can leave it out on the counter overnight... Or pop it into the fridge, then take it out early the next day and let it keep fermenting.
Can you put the starter in the fridge? And for how long before you feed it?
My starter doesn't do well used straight from the fridge, I prefer keeping mine out on the counter for at least 2 feedings before using it to bake with!
@@theperfectloaf thank you
Is there a rule of thumb to modify your recipes for cooking in a wood fired oven?
As far as bread, not really! Just bake how you would normally bake bread in your WFO. It helps to have steam in there during the first part of the bake (usually 20m or so) and not bake too hot, I like around 450F.
Maurizio, do you find any advantage in baking after 12 hr. cold ferment? I’ve gone from 12 hr. and up to 36 hr. Not sure I notice a difference. I believe the longer proof should offer more sour taste. What is your preferred time to bake after CF?
I've found exactly the same thing: more sourness/depth/complexity in flavor. You'll also see less and less rise the longer you go. It's a balance and a tradeoff!
@@theperfectloaf thanks very much for your input. What’s your preferred time to proof ?
@@coffeegeek54 I usually like to proof overnight in the fridge (more flavor, great schedule). But if you're proofing at ambient temperature on the counter, it's usually around 1-4 hours until it passes the poke test: ua-cam.com/video/U9aQV0IZRwU/v-deo.html
@@theperfectloaf good to know. I usually proof in refrig overnight at least 12 Hrs.
Please help, I’m watching your videos, reading your book, but my dough ist always slaggy and weak after proofing cold or warm. Always so wet on the dough after staying in a basket and sticking to it. I don’t know what I’m doing wrong 😭😭😭😭😭😭
Most likely your flour isn't able to handle the same water as mine in my recipes-and that's okay! Just reduce the amount of water you add to your mix. If you've added all the water, make sure the dough feels cohesive and not super wet or runny, if it does, then add flour to firm it up.
Me too- my dough is just way too sticky and I can’t form a loaf with it. Will try adding flour.
Hey Maurizio, got your book as a gift for my birthday. I love it! I made this recipe last weekend. It came out great tasting great, but there was this huge tear near the bottom of the bread. (the score opened up pretty far too). I used a DeSh Stoom for over steam. Could this be due to underfementation of the dough? I live in the Netherlands and it's pretty cold around here. I guess my kitchen was about 19 c during the bulk fermentation period. I tried to look for the signs you described in the book but maybe I was too optimistic :) Thanks, Michiel
Hey, Michiel! Thanks so much for picking up my cookbook. Yea, that's usually a sign of underproofing, give the dough more time in bulk and/or proof to help tame that sort of rise in the oven. A few more tips here, too: www.theperfectloaf.com/guides/proofing-bread-dough/
Let me know how the next attempt goes!
@@theperfectloaf Hey Maurizio. Tried again this weekend. Sadly the dough stuck to the banneton so it was messy when it came out. Tried to shape it again, baked it. Didn't look to good but luckily it tasted great :). No tear in the bread this time, but I'm not sure if that is due to the prolonged proof time or just a result of the messy shape. I like to think it wouldn't have torn either, had it come out of the banneton correctly. :) I will keep using the prolonged proof time and we'll see the next time when I bake.
(just wanted to let you know since you were kind enough to take the time to answer my question)
@@koersmichiel Thanks so much for the update, appreciate that, Michiel! If it stuck in the basket, that's a sign it needed more strength. Mix a little longer or shape tightly enough so the dough has a nice smooth skin on the outside. That'll help! Stick with it, it gets easier and easier 🙂
So… you’re not gonna believe what I did. I made the Levain recipe for your sourdough pan de me recipe in this one… I realized this after I already started mixing everything so my bread is in the shaping phase now.. how will this affect the bread given I didn’t have enough starter in my levain?
It'll probably turn out just fine 🙂 Let me know!!
@@theperfectloaf so it came out good but I think not so much oven spring as previous when I did it right lol also I bought your book! So glad my husband told me to google sourdough making and watch videos which made me find your page. You’ve literally changed the game for me and thank you for all your responses! Much appreciated!
@@kmichelle108 amazing, so glad to hear that and thank you for picking up my cookbook, Kimberly! Let me know if you have more Q's going forward and have fun 🙂
I live at high altitude, 5,200ft.; should I make any adjustments
Should work really well for you as-is (I live at 5280 ft).
I do have more tips for you, here: www.theperfectloaf.com/how-to-bake-sourdough-bread-at-high-altitude/