NEW!: How to Read a Sourdough Crumb: Underproofed or Overproofed?
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- Опубліковано 13 лип 2024
- Is your sourdough underproofed or overproofed? Learn the skills required to READ your sourdough crumb. This video includes over 20 examples of actual loaves and teaches the skills of sourdough crumb reading.
As part of my experiments over the last few years I have intentionally under and overproofed loaves to demonstrate variables in bulk fermentation. In this video, combine examples from many prior videos to show the continuum of fermentation and proofing on a sourdough crumb.
DOWNLOAD THE GUIDE: HOW TO READ A SOURDOUGH CRUMB
thesourdoughjourney.com/wp-co...
LINK TO THE "BULK-O-MATIC GUIDE"
thesourdoughjourney.com/wp-co...
LINK TO OTHER VIDEOS REFERENCED:
thesourdoughjourney.com/videos/
PRODUCTS USED IN MY VIDEOS:
thesourdoughjourney.com/produ...
NEW WEBSITE:
thesourdoughjourney.com
Chapters in this video:
0:00 Introduction
1:09 Factors Impacting the Crumb
2:39 How Sourdough Fermentation Works
4:59 Reading the Crumb: The 3 Criteria
8:36 5 Classic Examples
13:01 A Tour of 18 Loaves
19:52 Additional Tools: Videos
22:03 Additional Tools: Printable Guides - Навчання та стиль
This is a massive amount of work that you have done here. Thank you for sharing your knowledge and giving your time. I appreciate your generosity.
Thank you! Also check out my new website at thesourdoughjourney.com
Agree
Simply incredible!
I have baked approximately 40 loaves so far, watched approximately 100 hours of sourdough videos from UA-cam, from 7 different bakers. Also I am somewhat of a geek when it comes to reproducing results, making only slight variations in techniques and process to judge differences. YOU ARE THE CHAMP. Love your videos, and I have learned so much, from starter to fermentation, to judging the final product. THANK YOU, THANK YOU, THANK YOU.
Thank you for the feedback. I appreciate it
ditto what Stan wrote (except just baked first loaf (pyramid disk) yesterday. Came back this morning to re-view this video. Thank you!
Tom, I have followed your journey through lockdown, playing and pausing alongside my own fermentation and shaping processes. It was not until today that I've worked out with 100% certainty that my loaves have been habitually slightly overproofed! So a big, slightly gummy, ragged alveoli-shaped thank you for this. And thank you for the effort and diligence you put into each and every one of your videos. Your channel is a treasure.
Thank you! I appreciate the feedback. Also check out my new website at thesourdoughjourney.com
An extremely useful diagnostic tool! Thanks a lot for posting this, Tom! I will re-watch as many times as needed until it's ingrained in my memory..🙂
Thank you!
You're truly the sourdough savant! I've been reading your guides and watching your videos, however, I'm still having trouble discerning between under/over proofing. I emailed you a photo of my 2nd attempt at Tartine's basic country bread and hoping you have time to advise. Thanks for sharing your experience and knowledge!
Thanks. I will look for the email.
It is heartening to see your nerdy enthusiasm about the humble loaf! I came out so educated . Thank you!
Thanks!
both of mine rose great but this video helped me realize that mine are either under or over proofed. definitely feel like a sponge and almost gummy.
mine are very spongy.
i have been doing my proofing in the refrigerator overnight. its doable but not ideal. i think ill plan on doing my fermentation earlier in the day now. thank you Tom. this is an awesome video!
Thanks. Good luck!
this should be the only reccomended channel when i search for sourdough yet its not even on the first page. youtube caters to adhd people looking to try new things but arent willing to put in the time to do the necessary research to build a solid foundation
Thank you. And also people who load their videos with ads. I just don’t believe in that.
Also check out my website at thesourdoughjourney.com It is easier to navigate to all of the videos there.
I just got 2 almost perfect loaves, after messing up almost every single step, lol, but I watched my bulk fermentation the most and I think that's what's helped me the most, I even stick it in the fridge and forgot to shape first, so I took them out in the morning and bright them up to room temperature, then shaped let them sit out for a while on the counter at room temperature. Baked one, then baked the other one. Both turned out.
Great!
I have recently started making sourdough bread and these "experiment" type videos are answering a lot of questions I have been having (and doing a lot of the same things)
Glad it was helpful!
Tom, thanks for you very informative video. Even though I have been baking sourdough bread for well over a year successfully I always pickup up extra tips on how I can improve my loaves from your videos.
Thank you for the feedback. I appreciate it.
Good video - Thank you.
I think I will be watching this twice.
Thanks. There also a printable guide here. thesourdoughjourney.com/wp-content/uploads/2021/12/How-to-Read-a-Sourdough-Crumb.pdf
@@thesourdoughjourney Thank you excellent.
I've been baking underproofed loaves for months and didn't realise it til this video. Thank you so much
Thank you. Also check out my video series “When is Bulk Fermentation Done?” Also, my new website has lots of great content here thesourdoughjourney.com/faq-bulk-fermentation-timing/
The absolute best video guide on baking a sourdough loaf at home. Will repeat, absolute best. Thanks a million for taking the time and effort to share your journey.
Thank you!
I’ve come across a goldmine today. Thank you very much for your efforts, you’re a legend!
Wow, thank you! Also check out my website for additional content. thesourdoughjourney.com
You are wonderfully generous with sharing all your time and efforts. Thank you so much. I'm a new baker and have learnt, whilst my loaves taste great (so much better than shop-bought) they are overproved. Thanks again. I look forward to trying to improve what I've been doing so far.
Thank you. I appreciate the feedback. Check out Episode 4 of my series “When is Bulk Fermentation Done: Overproofing Problems.”
Thanks for all of this esp. the picture guide, helpful like nothing I've come across. Now baking my best loaves ever.
Thank you! And thanks for the feedback. I’ll be updating the picture guide in January with some additional photos.
Thank you Tom for all this priceless tool you are bringing to us!!!!
Thank you for the feedback.
You are back!! Love your videos. Thank you.
Thank you!
Thank you so much!! You explain and demonstrate this sooo well. It’s definitely going to help me fine tune my bakes!
Thanks!
Wow! You provide SO much value. Thank you so very much!❤👏🏼👏🏼👏🏼🥇
Thanks!
One of the most useful sourdough videos I've seen, and it feels like I've watched a hundred of them. Thank you!
Thank you. Also check out it new website at thesourdoughjourney.com
Lots of good content there too.
Finally someone has explained this clearly and shown it!!! I’m loving your videos. And the guides are absolutely invaluable! Thank you, Tom! Thank you.
Thanks! Also print the guide. It is on my website and there is a link ink the video description.
Excellent video, thank you for your time, dedication, and generosity!
Thank you.
Fantastic video and handouts. Great info. Thanks for compiling and sharing all of this knowledge. I know it represents a very substantial effort. Much appreciated.
Thank you. I appreciate the feedback.
Tom, thank you so much for your extensive, scientific approach to making the best sourdough bread possible. Your highly informative and often humorous way of teaching the subject of bread making resonates with me more than anyone else on UA-cam. Thank you again for your extensive research and for sharing it with others.
Thank you!
I am giddy watching this! Thank you so much for all your work and sharing it !!
Thank you. Also check out the printable guide.
Best explanation and most helpful troubleshooting video I've seen so far. And I've watched A LOT. Thank you!
Thank you! Also check out my website for more info at thesourdoughjourney.com
I just recently started my sourdough journey, my starter is a month old, and this is the first video that I’ve watched that truly helped me understand the science behind this lovely bread. I’m going to binge watch you videos and learn so much from you 🤩. I do have the book but being a busy mom of two small toddlers doesn’t leave much time for reading. You’re a knowledge treasure!
Thanks. Also check out my website. thesourdoughjourney.com
Best explanation on proofing I've come across (after watching way too many videos). Pictures and analysis were sure helpful
Thanks. Also check out the guide. thesourdoughjourney.com/wp-content/uploads/2021/12/How-to-Read-a-Sourdough-Crumb.pdf
This is such an educational and valuable video. Thank you for your research, knowledge, info, and pure effort.
Glad it was helpful!
Always find your video helpfull. Thank your for your dedication and effort Tom ! 😁
Thank you for the feedback. I appreciate it. Also check out my new website at thesourdoughjourney.com
Just wanted to say thank you Tom I really appreciate all the time and effort you have put into your Channel it is helping me so much with my own sourdough Journey
Thank you! Also check out my website. Thesourdoughjourney.com
This is incredibly helpful! thank you for the time you put into these videos
Thank you!
Great video, Tom. I'm just going to refer people to this now when they want an evaluation of their crumb on the SD group. I hope you are posting it there! Great of you to do this. I hope you had/have happy holidays!
Thank you, Carol. I appreciate the feedback. Yes, I will be posting this in the SD groups soon. Also check out the printable guide. The link is in the description of this video.
This video is amazing! A truly Christmas gift!
Thank you!
Fantastic video! Thank you for sharing such a wealth of knowledge with us.
Thank you. Also check out additional info on this topic on my website at thesourdoughjourney.com
Amazing. This is EXACTLY what I needed!!
Thank you. Also check out the printable guide.
Very scientific approach. Thank you for sharing your experience and knowledge. I needed this video to overcome my sourdough frustrations.
❤
Thank you. Also check out my series, “When is Bulk Fermentation Done”. Especially episodes 3 and 4.
Brilliant guide, thank you. I’ve come back to this video multiple times to help analyze what I’m doing wrong and it’s helped immensely
Thank you. I appreciate the feedback. I'll be updating the printable companion guide next month. I have some great new photos to add.
Thank you! Great job and perfect examples! Very useful video!
Thanks. Also check out the printable guide. thesourdoughjourney.com/faq-over-under-proofed/
Wow! Quite a research! You are doing a great job! A lot of work, but wit valuable results for us! It means so much for me to understand what and how it is happening with the sourdough and not to take as granted what some people are saying.
Thanks a lot!
Wish you a great New Year with more interesting videos for us!
Thank you!
My word! I’m so impressed with your diligent research into bread baking. I only started baking bread a few weeks ago and have been so proud of myself, but clearly I didn’t know how to measure the quality of my breads. They looked and tasted good but I always try to improve on everything I do, so now I know what to look for. Thanks for sharing all this info!
Thank you. This is a another good video for beginners. Good luck with your baking and thanks for the feedback! ua-cam.com/video/WVebYEH63xM/v-deo.html
Yes 🙌 thank you! A work in progress in my baking at least now the understanding of crumb well explained and visualized , Bravo!
Thank you!
Incredible effort and insanely useful information. Hats off to you sir.
Thank you! Also check out the related guides on my website at thesourdoughjourney.com
Yooooo! What this man has done is amazing!!!! The last part of the video where he taking about all the variables he's been testing blew me away. Then he goes to say he's even made a print out 🤯
Bravo 👏 👏 👏
You are the man. I want to say thank you for all your hard work and sharing with the world
Thank you. Also,check out my new website at thesourdoughjourney.com
Finally, I believe I’ve found my mentor 😊😊😊!
Thank you! Also check out my new website at thesourdoughjourney.com
This is so good. Such great information. Actually answers many questions I had about my yeasted loaves that never come perfect. I was analyzing the wrong things. I didn't analyze the bulk time. Game changer.
Thanks!
Absolutely incredible!!!! Tom, you are a genius and so generous in your understanding and sharing of your knowledge. Thank you soooooo very much. ❤
Thank you! Also print the companion guide.
@@thesourdoughjourney Oh I certainly will! I am now looking at past loaves to analyse them. I have a feeling they were underproofed but also my starter was just too weak to push. Now I have your videos on how to strengthen the starter, I am even more equiped to make amazing sourdough!
Thank you so much for your helpful and super informative video! Incredible job👍🏻👍🏻🍞🍞
Thank you!
Thank you for sharing very useful information. Brilliantly done.
Thank you for the feedback.
Excellent resource, thanks for creating this.
Thank you!
Simply brilliant… thank you so much.
Thank you. Also, check out the printable guide.
Wow. This is exactly what I need to learn. Thank you so much ❤️.
Thank you for watching.
Wow, thank you so much! This has helped me so much!
Thank you for the feedback. You can also download a printable guide.
thesourdoughjourney.com/wp-content/uploads/2021/12/How-to-Read-a-Sourdough-Crumb.pdf
What an amazing video! Thank you for this ❤
Thank you. Also check out the printable guide.
For a beginner, this video is awesome. Taking the guess work out of the crumb properties. Very cool analysis. Now to know when it’s perfectly proofed without having to bake it first. Great job! 🍞 😊 💨
Thanks! Also check out the printable guide here. thesourdoughjourney.com/tools/
Thank you! This video is extremely helpful.
Thank you for the feedback. Also check out my new website for a downloadable tool thesourdoughjourney.com/tools/
Thanks for the fantastic video mate! We've been baking bread for 3 years or so and every now and then it goes a bit wonky, now we have plenty of options to tune our process.
Thank you. You can also print the guide on my website at thesourdoughjourney.com
Excellent video! Thank you
Thanks! Also download the guide.
Thank you for this video! I've diagnosed my loaves with severe underproofing. One step forward in sourdough journey.
Thank you for the feedback. Also check out my new website at thesourdoughjourney.com
Amazing 🤩 best video! Thank you so
Much!
Thank you. Also print the companion guide.
I'm new to the sourdough journey. I messed up 4 starters and 4 loaves. Finally baked 2 edible, decent loaves. Your guides are VERY helpful to me at this point. Hopefully, as I bake, I can perfect my bread. THANK YOU!
Thank you for the feedback. Good luck!
Thanks for extremely helpful and interesting video .
Thank you. Also check out my new website at thesourdoughjourney.com
Wow! Thank you so very much, Tom, for this invaluable tool! This, no doubt, took a whole lot of work, and is much appreciated. I just printed your ULTIMATE Sourdough Proofing Guide, and I intend to watch this video, at the least, a few more times. You've got a great head on your shoulders, and you're a cool guy, too! Thanks!
Thank you for the feedback. I appreciate it.
I am also launching a new website at thesourdoughjourney.com/
More to come in this space in January.
@@thesourdoughjourney Way Cool!
Thank you, this is so helpful!
Thank you.
15:30 has been my bread every time for months now. I didn’t know I was under proofing the whole time. Thank you
👍
Thank you so much for the very informative video
Thank you! Also check out my website at thesourdoughjourney.com
Excellent presentation
Thank you ! Also check out my website at thesourdoughjourney.com
thank you! I just begin my sourdough journey and totally clueless. I had baked several times with other recipes, and all were failed miserably. Your videos help a lot.
Thank you!
What an amazing study! Thank you!!!
Thank you.
Thank you Tom! This video is very useful for new bakers like me
Thank you.
This was very useful! Thank you! ❤️
Thank you. Also check out the printable guide on my website.
Amazing video!! Thank you
Thank you!
I just switched to an artisan flour and having so much problems proofing it. This was good to go back and look at where I am having problems with my method. I thought I over proofed it but seems like it may have been the opposite. Have to go back to 'school' lol. thanks for this.
Thanks!
This is incredible!! Thank you!
Thank you. Also print the guide.
This is very helpful, thank you.
Thank you.
Extremely helpful. I’ve suffered many a “false hope” underproofed loaf
👍
Tom, you did it again! What a great instructional video and tool! It will joint the ranks of your "50 Ways to Kill a Starter" and "The Incredible Bulk-O-Matic" ! Now crawling your website... All the very best for 2022 (already looking good)!
Thank you!
I'm glad I found your channel! I baked my very first loaf of sourdough bread today, and I'm not sure what happened, but it didn't rise. BUT, I'm not giving up. I will figure this out!
Thanks!
These were really helpful. I’ve noticed a huge difference in the crumb from cooking on a stone with a tray with water, vs cooking in a cast iron combo cooker. I thought it was due to my fermentation but it seems the cooking methods also make a difference.
Yes, the baking temperature (and vessel) has a huge impact on the ovenspring (and the crumb). I’m doing some experiments on this topic new and will publish a video on this soon.
2nd or 3rd time watching this video. Tom....you do really good work. Thanks
Thank you. I appreciate the feedback. I have a lot of new content coming out in the next few months. Stay tuned.
@@thesourdoughjourney Look forward to seeing
This helps, thank you for this. Would love to see a video on sourdough focaccia as this is all I want to make. Don't eat bread other than focaccia with toppings. Can't wait.
Thanks! I don’t make a lot of focaccia, but I’ll add it to my list!
thank you for your service
Thank you.
Thank you so much, this is very helpful. I
Thank you.
This is a fantastic resource for those who are seeking continuous improvement in the Sourdough baking. Thanks so much for all of your time and effort. Your "Bulkamatic System" was a game changer for my sourdough baking. The youtube algorithm doesn't bring up your videos despite the fact that I've been a subscriber since the start. Who knows how they work? The one area that I'd like to improve is the proofing process. Putting the loaves immediately into the refrigerator seems to retard the growth of the final proof. I may start leaving the loaves on the counter for 60-90 minutes before the fridge retard. I'll need to check you videos on this topic. I started baking sourdough in 2010 but I still learn a lot from your channel. Thanks!
Thank you! Yes, I do a hybrid approach. Depending how the dough feels in shaping, I'll often leave it on the counter for 30-60 minutes before going into the fridge. If you leave it on the counter too long after shaping it can develop some real irregular holes. I've usually seen this with warmer dough (80F/27C) around the 90 minute mark.
Thanks again for the feedback.
I found your channel back then when i was a novice sourdough baker. As always, you provide very informative and well-presented details that cover various aspects in sourdough bread making. Thank you for sharing and for the wonderful effort!
My ideal crumb leans toward overproofed but before it crosses the threshold of gumminess. I have a theory that the more a dough is proofed, the more flour is worked on by the yeasts and bacteria, hence the higher bioavailability of the nutrients for our absorption. I haven't been able to locate relevant info to verify the theory though.
Thank you. I agree that the longer proofed loaves are more easily digestible and I believe I've also heard there is higher bioavailability. If I find an reference on that I'll post it here. I also have a new website at thesourdoughjourney.com with lots of great new info.
Wow, 24 minute video and I am finally able to critique my work objectively. (Hubby not so picky 😅)
I have had two sourdough baguette fails, both failed the oven spring. Flat, dense and gummy 😢 I used different recipes, am hoping your guide holds the clues that I need to be successful. Thank you
Thanks!
Amazing.
Thank you.
Thanks so much! It almost sounds like you can create a bulk o Matic app to download to your phone!
Yes!
Thank you!
Thanks.
Great science!
Thank you. If you like science, be sure to check out some of my other videos, like this one. ua-cam.com/video/SUa9aY7r9w4/v-deo.html
Great video! I mark up my containers and bulk to about a 50% increase in volume, which I have found to be the most consistent way of figuring out when I’m done bulking. No more guessing for me anymore!
I do the same
Thank you. Also check out my video series "When is Bulk Fermentation Done?" for more tips on that topic.
Very good video, big help. Please let me know if you have any videos on freshly milled flour?
Thank you. Sorry I have not made any videos using freshly milled flour. I recently did a video Experimenting with Bread Flours, but these are not fresh milled.
Excellent video, thank you very much. I have never learned this much from any other sourdough video.( and I have watched a ton) I know now that I'm an underproofer! Next I need is a time chart/schedule so bread and dinner arrive on the table at the same time! Lol I
also use Chad's book. From Pittsburgh.
Thanks. Try making your loaves a day ahead and cold retard until early afternoon the next day, the bake in the late afternoon for supper.
@@thesourdoughjourney Thank you very much. I'll do that this weekend, for Sunday bread!
Thanks
Thank you.
Great.
Thank you. Also check out the printable guide.
Hey! Hello from Toledo, Ohio!
Hello!
@@thesourdoughjourney I saved your video, I need to rewatch it. I'm definitely underproofing our bread. Thanks for creating these videos!
Thanks for all your work on this subject!! We should start calling you "Professor Sourdough Tom"! Lol
Thank you. Also check out the printed companion guide.
So happy to find your channel. Lots of good information. I have a question. When I score my bread dough before going to the oven, it deflates. Is it a sign of overproofing too?
Thank you. Every the best loaves will open up a bit when scored, but if it really deflated and flattens when scored, that is usually a sign of overproofing.