Avoid Beginner Traps by Using my Sourdough Fermentation Roadmap
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- Опубліковано 2 чер 2023
- Even the bowl you use could be destroying your ability to read your sourdough fermentation properly. Avoid the traps and follow my beginner's roadmap to successful fermentation.
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my biggest recommendation (like #3) to new bakers is to not skimp on flour. if you buy random cheap supermarket flour (especially if its AP) and you try to make any kind of dough with a hydration higher than 60% its just gonna be a sticky mess that wont rise properly, and you'll bake a frisbee, no matter how much you stretch & fold or knead it.
What you get out is normally a good reflection of what you put in 👌
LOL! Love it
Your channel is really helping me to 'read' my dough and starter and getting a feel for it instead of following standard recipes (which doesn't quite work for sourdough). It's just not an exact science. Thanks!
Cheers Joep! It sounds like you are in the right path. Following recipes is definitely hit and miss. Learning how to build your own formulas is by far the best. 👌
Hi, Philip.....there are a lot of us out there raising families that have very limited time to bake bread, and bake four to five loaves at one time...
Was wondering if you would consider doing a video using a Kitchen Machine in which you bake multiple loaves at one time? Many of us would appreciate that.....THANK YOU! 🌷
Love all these tips. Great presentation. Thx.
There are some excellent tips and I've learned quite a lot from this. I like the simple explanation of how much leaven to use.
Thank you Phillip ❤️following from Trinidad and Tobago 🇹🇹.
very informative, Thank You, Phil,
Cheers Dora
The room temperature here in Arizona is a huge factor. I’ve noticed that bulk fermentation is only taking 2-3 hours and the dough in the basket only takes about an hour.
Thanks for sharing all this information! I appreciate you👍🏻😊
I’m guessing it’s quite warm in Arizona at the mo. 👌
@@CulinaryExploration High 90 to low 100 Fahrenheit. 87 in my kitchen. Summer in the desert southwest🔥🌵☀️
@@wdjones4735 ok, so that's WARM! Your process will travel quickly. I'd suggest making a DIY-proofing box using a cool box and ice bricks. Try and maintain a temp of 77F inside and you will be able to extend the fermentation process and the dough will be easier to handle. Plus you'll reduce the risk of over fermenting or proofing. Hope this helps :)
@@wdjones4735 Do you not use Aircon? 87 in my kitchen would kill so many things. Nice crisp 75 is where it's at.
Speaking of attention grabbing credentials, the images of the crust and crumb of the loaves in the beginning of this video are all you need to get my undivided attention and respect. I mean wow!
Cheers bud 👍
Nice one Philip! Interesting and informative.Thanks!
Cheers Barry. Hope all is well with you buddy
I love cooking and I do my own home canning every summer, but this sourdough has been a huge challenge! I also live where the seasons change in the Southeastern US, and I can see already that it's really going to be different baking this summer. So far I've baked at least 6 loaves and my last one was the best so far, however it's not a home run! I am hanging in there, but not feeling very encouraged at this point!
Amazing Videos! I would like to know, do you have a link to the bowls that you use?
Also what wood bench are you using to make you dough one, I see that you used it in both kitchens that you make videos in.
Quite honestly, altitude matters as well. I used to make great bread (or at least not door stops or weapons of tooth destruction) when I lived on the coast. Went up the hill, and have had a whole bunch of trouble getting something I'd regard as edible. (Other factors would be the oven differences too). Even bought a 'bread maker' which now sits gathering dust, because the Dutch Oven method at least worked better. But altitude of the kitchen, where in the world you live, apart from humidity/temperature, can make a difference.
I haven't delved deeper (YET) but do you have this spreadsheet available to download? It is fantastic!
I've cultured a great starter over several weeks so have cooked my first loaves this week using your downloaded calculator and the overnight method. The oven spring is getting better so I'm now starting to experiment with different ways of baking - I'm going to try my Dutch oven tomorrow.
My question is, can I part-bake a loaf, freeze it then complete baking when I want fresh bread?
My Italian partner eats lots of bread but I don't want to be baking every day he's visiting me in Portugal. I've frozen fully-cooked loaves but would like to know if it's possible to recreate a freshly-baked bread by freezing after it's partly baked.
Thanks for your great videos, I stumbled across your channel and wasn't even thinking about baking bread, let alone sourdough until I watched you 😅
I’m not an expert, but I’ve been making sourdough for a little while, and I would NOT recommend partially baking it. I would say, just make it normally, and then freeze it after a few hours when it’s room temperature. Then, you can refresh it anytime you want my letting it defrost to room temp, and brush it with a little water and pop it in a 350 degree oven for 5 minutes.
I’ve been making amazing sourdough focaccia recently! I’ve developed a perfect method almost immediately (adapting from a few recipes). It is easy and completely delicious! I look forward to seeing you make a focaccia video soon! I top with Kalamata olives and fresh rosemary from my garden. You’re in Italy and I look forward to seeing how you make focaccia! By the way, I’m in the south of Spain and it’s already quite hot here!
Hey Caroline! I’m in Greece now and it’s getting pretty warm here now. I love a focaccia or two though. The Kalamata olive is a good choice 👍
@@CulinaryExploration I do hope you’ll demonstrate your take on sourdough focaccia! I love that it is so easy and yet sooooo good!
I have just seen your focaccia recipe (not sourdough). Do you still recommend not using fan oven if using sourdough? Also curious about water and oil on top before baking? Would you recommend both those tips for sourdough? I was more than happy with mine anyway.
@@carolineharwood6464 Hey Caroline, you'll find the way that works best for you. I don't use the fan setting when I'm baking but I'd suggest seeing how it works for you. I like using an oil and water mix on the top before baking but I don't always use it.
@@carolineharwood6464 It's on my video bucket list :)
Dear Phil, I have a question regarding baking it on a regular home oven. I have one that can't exactly be set to a fixed temperature and the heat comes only from below. The other day I did my first sourdough following your recipes adn turnt out amazing except that the crumb couldn't develop as much as in I had to take it out a few minutes earlier because the lower part of the bread would get burnt. I don't have the stone you have or a pan I just covered the bread and used a regular pizza circular pan. Do you have any advice for this? Sorry if it isn't as clear as I don't know the exact terminology for all this words. Thank you in advance
Might you share the free recipe calculator described in the video?
I am still trying to nail the best way to feed my starter . So I hear that yours daily but more specifically every 12h ? or 24h ?and at what ratio ? temperature ?
At a 1:5:5 ratio at 20*C mine has already began to recede after 10 hours .
Any suggestions ? I bake once or twice a week . And if it can help I bought a sourdough proofer with a range of 5*C ad 50*C
Looking forward for your reply !
May I ask what do you use to cover two loafs of bread in the oven for the first 20 minutes please? I'm struggling to find cover big enough for that :(
Can you clarify. A young starter. Does it refer to its age from the very first dairy of “creating” a starter or one that has had regular feedings.
Hi there how big is your proofing basket?
I bought an 8" but it is really small.
Where did you get your peel from ?
When using my freshly ground hard white flour, I'm having a problem with it rising similar to using strong bread flour. Have you experimented with it?
It’s difficult to get the same rise using home milled flour compared to store bought flour. Make sure you are using wheat grain suitable for bread baking. You can also try sifting a little of the course bran from the flour. Although that will affect the nutritional content. But you could add the bran to your cereal. Hope this helps
Thank you for this video. As with your videos I've watched, very educational.
I've always been curious as to how one determines what n% the dough has risen. How do you know it is 75% and not 60% or 80% or 74.5% (the last one was a silly number!)? The below may explain a little more my thinking processes.
If you have a cube container and it is marked for cups/ml and you put some water in at say the 2 cup mark. And you leave it alone and find that when you have come back 2 hours later, the water is at the 3 cup mark, it is easy to determine that it "rose" 50%.
But, a bowl is not a cube and dough rising is not water. When you consider that volume of a bowl includes squaring a number and multiplying by pi, seeing that the dough has risen 75% is not a simple matter...like the cube. And besides the bowl's volume calculation, you have the dome of the risen dough to consider.
I can tell that it has not risen or it's risen a lot, but how do you know it is 75% and not 60%?
Lawrence
You just take your best educated guess. It doesn't have to be too exact. A straight sided plastic food container for the bulk fermentation is another alternative, and is perhaps what you'd be more comfortable with?
Save a pill bottle that your prescriptions come in. After your stretch and folds when you are ready to proof, put a piece of your dough in the bottle and let it proof alongside side your dough. Put a mark on the side so you can see how much it rises.
There is no replacement for the experience of making an attempt.
The best way to make the most of that experience is to pay attention and take notes.
“Gee whiz boss, you must have bought defective lumber or something. I cut this 2x4 three times and it’s still too short!”. Don’t be that guy.
Love the 2x4 reference lol
@@CulinaryExploration
😂 It’s an old one that still works.
What flour are you using for your sourdough baking?
When feeding your culture, how much flour and water should be used.
How runny should the mixture be, I.e. the consistency of honey.
Hi Greg. If you are just starting out I’d suggest using equal quantities of flour and water (known as 100% hydrated). This will keep it simple. If you feed your starter classically (daily) then you should maintain a very small amount 30-50g. Then you make enough levain for you recipe when it’s time to bake.
Is there a way to make the crust soft on sourdough bread? My husband has bad teeth & can’t eat hard crust on the homemade variety. Just wondering.
Hey Judy. You could try baking it in a tin and then covering with a cloth while it’s cooling. A Pullman tin with a lid works great for this. Sourdough has a chewier texture by nature, but the method I mentioned will help. You can also make sourdough milk bread which will soften the crumb.
I was also having trouble with thick, hard to slice crusts. I have found that adding either melted butter or olive oil after the autolyse stage helps a lot.
@@CulinaryExploration I saw one UA-cam person spray misted with water into the oven when first putting the loaf in to bake. Would that help with reducing a hard crust? (or would it just slow down the cooking temp and confuse the time needed to bake?)
Hi @judydavis As soon as you take your bread out of the oven, wrap it into a cotton towel and put it into a comfortable size plastic bag. Secure the bag closed and let the bread rest for an hour. Then remove from the bag and change the wet towel with a fresh one.
This will help you.
Hi, there! Could you be so kind and, why do you block access to your site for your followers from Russia?
Hi there! I can assure you that my website has it been blocked for any users whatsoever. Everyone is welcome.
@@CulinaryExploration May be from the side of your hosting... I can enter only via VPN
@@mjakuza Hey there. There are no restrictions on anyone from anywhere accessing my content. I would suggest contacting your providers to see if any restrictions have been applied. I hope you manage to get the problem sorted out until then I'd suggest continuing with your VPN connection. All my best, Phil