Sune's no knead sourdough bread is wonderful, works everytime and no stress involved. Basically it's ready when you are. Thank you for your work Sune. Much love from Italy ❤️
@@Foodgeek Sune you are excellent at what ypu do teach and guide people and give many people new ideas about baking sourdough breads I will be looking in beginners sourdough bread and No needing bread i was reading about sourdough starter with a apple mashed up and the juice from the apple and warm water being used in the sourdough starter this apple 🍎 must be organic beacuse of the beneficial bacteria i want to know what do you think about this sourdough starter thank you kindly 🙏 from Canada 🇨🇦 Domenico Monteleone
Every time I watch another of your videos I learn something new, and you usually answer questions I would have liked to ask. I refer to you as my sourdough guru.
This is a lot of procedure listed and instructions. Helpful, and thank you. I think it would be even more effective if you were to list these things on the screen as you talk, so they stay there as you list them. Also, minute markers for each process would be really helpful. Simple spoken work is I’m sure much easier to do, so no worries, it’s still a helpful video. Even listing these things in the description below would be helpful. I’m sure I’m not telling you anything you don’t know. Thanks for the tips
Interesting video! Another parameter I was hoping you would talk about is the amount of starter used in the recipe; I imagine it is easy to fit sourdough bread in a schedule if you tweak the amount of starter. Maybe an idea for your next experiment?
My proofer cost me less $30.00. It consists of a controller ($16.00) from Amazon and a seed warmer pad that cost me $12.00 and a free styrofoam box that was used for shipping frozen steaks. It works great and I see no reason for buying a Brodt & Taylor proofer $150.00 You can frequently find these freezer boxes at your local recycling location in your town. Use your savings to buy high quality stone ground wheat.
Thanks for the info. A couple of things. 1. Something I do not see in any sourdough video is the need for a vigorous starter. If your starter is weak, all the times extend dramatically. I do not bake sourdough often enough to maintain a vigorous starter. It takes several days to jump start my starter from it's rather dormant state to the point where it is usable. All the time my wife is complaining about how long it takes, and the amount of food I'm throwing out. So I've gone back to using commercial yeast. I still age it overnight in the fridge, and it has a good flavor. Just not sourdough. 2. An alternative to the proofing box is to use a cheap picnic cooler with a seed starting mat. Add a temperature controller with a remote sensor (available on Amazon) and you have a large proofing box for a fraction of the cost. It comes in very handy in our cold Vermont winters. (Northeastern US)
1. I talk about how to make a vigorous starter in my starter maintenance video. I actually only store a backup of my starter in my fridge, but I have my fridge on the counter at all times. Sometimes I've not fed it for 3-4 weeks but it grows to 3 times the size as I feed it. 2. Sounds like a fun project, but in this case I just want something I know that works. We cold winters here in Denmark too and I wouldn't want to be without my proofer :)
After a couple of so-so results, I went back to making my regular yeast wheat bead. Ah, so simple. I love kneading and the predictable result. But my starter is foaming and bubbling like crazy, so on my next day off, I''ll be giving it another go.
Thank you so much for this video? I have a few questions: before doing a cold bulk, do you let the dough at room temperature for a while in order to start the fermentation process? and if so, at which point do you place the dough in the fridge(25% of volume? More? Less? And lastly, how do the Strech and folds in this context: just once S&F and then straight into the fridge? A few S&F for an hour or so, or more, and then fridge?? Thanks in advance for your explanations!!!
This is great Sune! I've just started my sourdough journey and your videos have really helped me. Here in India the temperature ranges from 35-40C on normal days and I've found it super difficult to not over proof my bread and end up with a sticky lump. I'm going to try your evening schedule and less starter hack to slow down the fermenting. Thanks so much again!! Incase you have any more tips for places with high temperature please tell me 🙊
When doing an overnight built fermentation to bake in the morning, is the dough going straight from the fridge to the oven or is it allowed to first rise before baking? I recently did my pre-shape and final shape in the evening and then placed immediately into my fridge which is very cold, about 1.5°c. I left them for 14 hours and immediately baked them as this is what the recipe directions called for. There was little to no rise in the dough overnight. I removed and baked immediately hoping for a magical oven spring which never happened. As expected, the loaves were dense and heavy. Any insight would be greatly appreciated. Thank you for your time Sir.
Watching this again, I realize that the timing problem that I usually have when deciding to make a sourdough loaf is that I need a few hours solid time after I mix everything together, to fit in the stretch and fold time. I've experimented a little with cold bulking by putting it in the cold garage, not sure if I'm happy with how that's turned out so far.
Is feeding the starter in the morning, and adding that directly into the dough mix the same? You mention mixing the "levain" which I thought was just another word for "starter"?
Levain is just a starter that dies off when you bake the bread. The good thing about a levain, forme, is that I can change to whatever flours I choose to use in my bread 😊
Hi Sune! What is the difference between Lavain and starter for you? I get confused by the terms "feed your started and then mix the lavain" for me these two statements are the same. Thanks!
Levain is essentially just your starter, that you re-feed, but it's distinguished in that it's a separate strain which will be killed off when you bake your bread. You take a bit of your "starter" (the rest of that starter will continue to be your starter into the future), and feed with water and flour to make your levain, just how you'd feed your starter. But you keep it separate, because all of that levain goes into your bread and won't exist after your bake, but your starter will live on. The nice thing with that is you can play with the flour type and inoculation, different to how you might want to keep feeding your starter: For example, if you need the levain more quickly, you can put a bit more starter in so it's ready faster. If you want a bit of rye, you could put that in the starter if you wanted, which will also help it ferment a bit quicker. + other possibilities. Another option is to *not* make a levain: you _only_ use your "starter". When it's time to mix yeast into your dough, you take _some_ of the starter... not all, some "starter" needs to be kept for next time! For example, you feed your starter at midnight, making it 200g. It's still your "starter". Next morning you take 150g of it or something and use it for your dough: none of that will be around after your bake. The other 50g you feed and will continue your starter strain. At no point you made a "levain". Alternatively, at midnight, you split your starter into two pots. You feed one with the amount you want for your "levain", and the other you feed and is still your "starter". Next morning, your whole levain goes into the bread: that's why it's the "levain". The starter continues to be your starter.
My sourdough baking schedule all depends on my starter, which is temperature dependent. I can’t keep it at a consistently warm temp from one batch to the next. I turn on the oven light to keep my starter warm, but monitor it because it can get over 100f. So, basically, I never know when my starter will be ready to start the bread making process. I don’t understand why my starter is temperature dependent because I made my own starter at temps of 70f.
All starters are temperature dependant. The warmer the more active the yeast up until the temperature where it just dies :) I'd be careful at around 110f :)
Many thanks for all the helpful information. Can you please clarify that after a, say, 12 hour retard, the loaf goes into the oven straight from the fridge. Many thanks
This was a nice video. The only thing I missed is some kind of visual timeline to somehow reinforce your words. Sometimes I got a little lost! 😬 Regards! P.S.: the link to the third card you mentioned is missing!
Yes, a good point. I will make an article that I am posting on my blog, that will make it clearer. Just haven't had the time during a busy Christmas :) Thanks. I've added the card :)
Julia Fisher There should be a white temporary banner that appears on the top of the video. I don’t always see it, either. But it will link you to whatever he’s referring too! Sometimes I have to go back to Sune’s videos and search :)
Please, do not say the same introduction (and conlusion) sequences every time. They are too long and when I hear it repeatedly, I start not to believe you at all. :D Otherwise, good job, thanks!
Sune's no knead sourdough bread is wonderful, works everytime and no stress involved. Basically it's ready when you are. Thank you for your work Sune.
Much love from Italy ❤️
Thank you so much ❤️
@@Foodgeek Sune you are excellent at what ypu do teach and guide people and give many people new ideas about baking sourdough breads I will be looking in beginners sourdough bread and No needing bread i was reading about sourdough starter with a apple mashed up and the juice from the apple and warm water being used in the sourdough starter this apple 🍎 must be organic beacuse of the beneficial bacteria i want to know what do you think about this sourdough starter thank you kindly 🙏 from Canada 🇨🇦 Domenico Monteleone
Every time I watch another of your videos I learn something new, and you usually answer questions I would have liked to ask. I refer to you as my sourdough guru.
I think of this like a "Choose Your Own Sourdough Adventure" game! You've inspired me to not give up on sourdough. Thank you.
I am happy to make a difference
Best sourdough channel on the interweb.
Great tips, Sune! Sourdough is much more flexible than people realize, once you have a good strong starter going.
I’ve got my schedule down now. I bake at 9am after retard in fridge exactly 18 hours ! Your recipe is the only one we use. Perfect everytime. Thx !
Wow! Great guide!
Glad it was helpful! :D
Thank you for providing so much info! I made your Easiest Bread recipe and it was delicious and rose well.
You're welcome ❤️ And wonderful about the bread 🥰😍🤤
Fabulous information...thank you so much. Happy New Year!
Thank you ❤️ Happy new year to you too 😁
Happy New Year - please continue with your precious informations 🎉
Noemi Ribeiro Happy new year to you too ❤️
This is a lot of procedure listed and instructions. Helpful, and thank you. I think it would be even more effective if you were to list these things on the screen as you talk, so they stay there as you list them. Also, minute markers for each process would be really helpful. Simple spoken work is I’m sure much easier to do, so no worries, it’s still a helpful video. Even listing these things in the description below would be helpful. I’m sure I’m not telling you anything you don’t know. Thanks for the tips
Soon I will be posting all this information in an article on my blog, so they can be used together 😁
@@Foodgeek How do I find your blog? I found you on Reddit. Is it there? I need visual words as well! Thank you for your help!
@@couragedearheart2951 foodgeek.dk/en/
I just about died when the name Elizabeth Mayweather came up instead of Sune
Hahaha. I forgot to change the default name 😂🤣
still can't get over how danish he is lol, love it btw
do you bake directly out of the fridge or let it come to room temp?
Interesting video! Another parameter I was hoping you would talk about is the amount of starter used in the recipe; I imagine it is easy to fit sourdough bread in a schedule if you tweak the amount of starter. Maybe an idea for your next experiment?
That's a very good point. I usually use the amount of starter to "temper" high temperatures :)
Thank you
You're welcome :)
My proofer cost me less $30.00. It consists of a controller ($16.00) from Amazon and a seed warmer pad that cost me $12.00 and a free styrofoam box that was used for shipping frozen steaks. It works great and I see no reason for buying a Brodt & Taylor proofer $150.00 You can frequently find these freezer boxes at your local recycling location in your town. Use your savings to buy high quality stone ground wheat.
Thanks for the info. A couple of things.
1. Something I do not see in any sourdough video is the need for a vigorous starter. If your starter is weak, all the times extend dramatically. I do not bake sourdough often enough to maintain a vigorous starter. It takes several days to jump start my starter from it's rather dormant state to the point where it is usable. All the time my wife is complaining about how long it takes, and the amount of food I'm throwing out. So I've gone back to using commercial yeast. I still age it overnight in the fridge, and it has a good flavor. Just not sourdough.
2. An alternative to the proofing box is to use a cheap picnic cooler with a seed starting mat. Add a temperature controller with a remote sensor (available on Amazon) and you have a large proofing box for a fraction of the cost. It comes in very handy in our cold Vermont winters. (Northeastern US)
1. I talk about how to make a vigorous starter in my starter maintenance video. I actually only store a backup of my starter in my fridge, but I have my fridge on the counter at all times. Sometimes I've not fed it for 3-4 weeks but it grows to 3 times the size as I feed it.
2. Sounds like a fun project, but in this case I just want something I know that works. We cold winters here in Denmark too and I wouldn't want to be without my proofer :)
After a couple of so-so results, I went back to making my regular yeast wheat bead. Ah, so simple. I love kneading and the predictable result. But my starter is foaming and bubbling like crazy, so on my next day off, I''ll be giving it another go.
Thank you so much for this video? I have a few questions: before doing a cold bulk, do you let the dough at room temperature for a while in order to start the fermentation process? and if so, at which point do you place the dough in the fridge(25% of volume? More? Less? And lastly, how do the Strech and folds in this context: just once S&F and then straight into the fridge? A few S&F for an hour or so, or more, and then fridge?? Thanks in advance for your explanations!!!
Very useful information but slightly tough to understand without visual clues. Anyway, thanks for a great video.
Thanks :) When I have a bit more time I will write this all up in an article on my blog :)
Foodgeek I’d love that written out!
This is great Sune! I've just started my sourdough journey and your videos have really helped me. Here in India the temperature ranges from 35-40C on normal days and I've found it super difficult to not over proof my bread and end up with a sticky lump. I'm going to try your evening schedule and less starter hack to slow down the fermenting. Thanks so much again!! Incase you have any more tips for places with high temperature please tell me 🙊
How did you do?
do you have any baggels recipe?
Not yet, but I am working on one :)
When doing an overnight built fermentation to bake in the morning, is the dough going straight from the fridge to the oven or is it allowed to first rise before baking?
I recently did my pre-shape and final shape in the evening and then placed immediately into my fridge which is very cold, about 1.5°c. I left them for 14 hours and immediately baked them as this is what the recipe directions called for. There was little to no rise in the dough overnight. I removed and baked immediately hoping for a magical oven spring which never happened. As expected, the loaves were dense and heavy.
Any insight would be greatly appreciated.
Thank you for your time Sir.
I usually bake straight from the fridge.
Without more information about the fermentation, my best guess is that you over proofed the dough 😊
Hi, what size Lodge combo cooker did you use?
Watching this again, I realize that the timing problem that I usually have when deciding to make a sourdough loaf is that I need a few hours solid time after I mix everything together, to fit in the stretch and fold time. I've experimented a little with cold bulking by putting it in the cold garage, not sure if I'm happy with how that's turned out so far.
How long can you let the autolyse proceed? I usually allow 30-60 minutes but wondering if more time can be given.
I've done up to 4 hours at room temp. Over that you probably should do it in the fridge, so your dough doesn't turn into a starter ;)
Is feeding the starter in the morning, and adding that directly into the dough mix the same? You mention mixing the "levain" which I thought was just another word for "starter"?
Levain is just a starter that dies off when you bake the bread. The good thing about a levain, forme, is that I can change to whatever flours I choose to use in my bread 😊
Hey sune! How do you know that high-hydration doug is pooved enough and ready to go in the oven?
Hi Sune! What is the difference between Lavain and starter for you? I get confused by the terms "feed your started and then mix the lavain" for me these two statements are the same. Thanks!
Levain is essentially just your starter, that you re-feed, but it's distinguished in that it's a separate strain which will be killed off when you bake your bread. You take a bit of your "starter" (the rest of that starter will continue to be your starter into the future), and feed with water and flour to make your levain, just how you'd feed your starter. But you keep it separate, because all of that levain goes into your bread and won't exist after your bake, but your starter will live on.
The nice thing with that is you can play with the flour type and inoculation, different to how you might want to keep feeding your starter: For example, if you need the levain more quickly, you can put a bit more starter in so it's ready faster. If you want a bit of rye, you could put that in the starter if you wanted, which will also help it ferment a bit quicker. + other possibilities.
Another option is to *not* make a levain: you _only_ use your "starter". When it's time to mix yeast into your dough, you take _some_ of the starter... not all, some "starter" needs to be kept for next time!
For example, you feed your starter at midnight, making it 200g. It's still your "starter". Next morning you take 150g of it or something and use it for your dough: none of that will be around after your bake. The other 50g you feed and will continue your starter strain. At no point you made a "levain". Alternatively, at midnight, you split your starter into two pots. You feed one with the amount you want for your "levain", and the other you feed and is still your "starter". Next morning, your whole levain goes into the bread: that's why it's the "levain". The starter continues to be your starter.
My sourdough baking schedule all depends on my starter, which is temperature dependent. I can’t keep it at a consistently warm temp from one batch to the next. I turn on the oven light to keep my starter warm, but monitor it because it can get over 100f. So, basically, I never know when my starter will be ready to start the bread making process. I don’t understand why my starter is temperature dependent because I made my own starter at temps of 70f.
All starters are temperature dependant. The warmer the more active the yeast up until the temperature where it just dies :) I'd be careful at around 110f :)
Foodgeek yes, I am always careful of that. I guess I need to invest In a proofing box where I can control the temp.
There are some DIY solutions but honestly I just want stuff that works 😊
Foodgeek I hear you.
Many thanks for all the helpful information. Can you please clarify that after a, say, 12 hour retard, the loaf goes into the oven straight from the fridge. Many thanks
pithivier recipe plz
I am linking the recipes in the cards in the video 😊
This was a nice video. The only thing I missed is some kind of visual timeline to somehow reinforce your words. Sometimes I got a little lost! 😬
Regards!
P.S.: the link to the third card you mentioned is missing!
Yes, a good point. I will make an article that I am posting on my blog, that will make it clearer. Just haven't had the time during a busy Christmas :)
Thanks. I've added the card :)
@@Foodgeek What do you mean by 'added the card'? I can't find a written schedule anywhere on your blog. Help, please!
Julia Fisher There should be a white temporary banner that appears on the top of the video. I don’t always see it, either. But it will link you to whatever he’s referring too! Sometimes I have to go back to Sune’s videos and search :)
barely an inconvenience
Please, do not say the same introduction (and conlusion) sequences every time. They are too long and when I hear it repeatedly, I start not to believe you at all. :D Otherwise, good job, thanks!