Finally…someone explained this perfectly on how to have the starter ready to go by letting it percolate after feeding for a couple of hours and then in the fridge! Yay! I’ve been watching videos literally all day looking for this! Thank you so very much!
@@C00ltronixmany use it for discard recipes. I prefer to use it in all my baking and can make a gallon of levain with my own starter with wild yeasts for baking all my weekly breads in 4 hours, using 25gs maximum.
C = ( F - 32 ) X 5 / 9 If ideal oven temp is 428°F So 428 - 32 is 396 Divide 396 by 3 then X5 and divide by 3 again, gives 132x5/3 is 660/3 This equals 220°C
Loaf #2 is great! I’ve been using the oven ferment method with decent results, but I’ll have to try the water method. I didn’t see what your oven temperature was, please share. Nice job explaining your process. Thanks
Fermentation temperature for oven was 95° F for baking he said he was setting the oven to 480° C, but I'm certain he meant Fahrenheit as I'm certain his oven is not capable of 480 centigrade. 😅
The winner may be was the last one as you said it was over fermentation,I think maybe the third method was the best one because we can keep it in the oven in the shorter time to get the same result as the second one.
Of course, a longer fermantation would develop better sour flavor. Another small trick, if you don't get the doubling or rise of the raw dough or if you want a more sour taste...add a table spoon or two of pickle juice and mix it in. Works great.
Gluten great work cut that loud music out not appropriate as I feel like switching off, perhaps try something else. Trying to learn concentrating on your amazing and outstanding work as I love listening to you. Thanks.❤
Great video, just one thing that confused me, at 22:10 min you say 482 Centigrade, but I see on your oven dial around 250, which that make sense in centigrade, is that right? Thanks.
After following and failing with other recipes, I made this bread following this method. The bread came out great. The app is extremely helpful. Thank you.
pro bakers never store sourdough in a fridge, Lactobacillus Sanfrancinensis require stable temp. At home if you don't bake you make stiff ball and put in a fridge to then wake up your sour ball by diluting to pancake dough then as again feed with flour to get final dough consistency. Leftover again stiff ball to the fridge for next batch. Your families 100 years ago used dry sourdough from mixing bowls for next weekend batch.
You are very wrong. There are a lot of diffrent sourdoughs, including cold storage methods. I saw it in a lot of bakerys, also made by german bread someliers. If you wanna cool it you need to put in warm water. The sour or even the bread can be 100% hydrated and still be stable over 2 or 3 days, depending on the basis sour. I am a german master and we are educated quite well over the microbiologie of our products.
@@2adamast a healthy sour preserves itself to a certain degree. There is a technique that stabilises itself which creates edible sourdough that you can keep in a box for literally decades without going bad.
@@derrevolutor6347 I checked for listeria and there is no reason why it wouldn't grow in a fridge/cold, lightly acid environment. I would stick to the old wisdom of not eating raw dough or sourdough.
@@2adamast how much do you wanna eat to get the shits? I often taste the doughs, but its not like you eat more the 10grams. Also I doubt that there is a significant survivalrate of those bastards, becouse bread gets a core temperature of at least 89°C in the oven. Mold is a bigger problem. But thats another story.
Loved your explanation on feeding your starter. I thought it was important to always feed your starter at least as much as you currently have. You probably only fed about 1/3rd amount. Please tell me that is another false rule everyone teaches?
Thanks for your great video! I just realized, how i relaxed, when you turned down this annoying background music to hear the bred "talk"... I would prefer your videos without the music....👍
Yes, I mix whole wheat with bread flour and all purpose flower. Add 1 oz water for 8 oz whole wheat as it absorbs more water. Have never used more than 1/3 whole wheat 1/3 bread flour 1/3 all purpose. It created a very nice bread. Blessings
I'm not sure whey adding time pressure has any point at all. Sure, I can easily make a sourdough (usually 4 at a time) in 5 hours. And there is still time to do 30 mins autolyse. The dough proves fine (I have a proving oven that is very controllable) and rises fine. Baking takes 45 minutes. But.....although this speed is easily achieved, the sourdough does not taste as good as one that has had a slow prove in the fridge overnight. As taste is the key aim I prefer to take much more time.
so #3 could have been done just a little faster than #2 is what i'm hearing. It was just a little over, so if you needed 4:30hr bread then that's the way to go.
it has more to do with elasticity of bread at certain temperature. The owen one is above recommended fermentation temperature (35C instead of 27/28C) and dove gluten behaves different too, not just yeast... And using the same time for all three is kind of off, since dove development heavily relies on temperature.
Is this mean that in the home condition you just can't make this beautiful bread? I mean it is so impractical to have starter in the fridge and to feed it every day just to use it few times a month... Is there anything we can do at home and achieve similar results using the yeast? Great video, I enjoyed the process, and beautiful bread also. Thanks
I keep my starter on the counter (22°C ) and feed it once a day. I have it in a shot glass, so I use only 4g of starter, add 4g of flour and a bit less than 4g of water daily. (I always use new shot glass) One day before I make the dough, I transfer it into a normal 2dL glass container and feed it so I have about 100g of starter once I add it to my dough. I found daily feeding of the starter essential, and 4g of flour use per day is basically nothing, and takes 2 minutes of work. I also ferment the dough for around 17-20hrs at room temp until my dough probe doubles in size, and proof for extra 4 ish hours. It comes out perfect.
@@romanandresgonzalezgutierr6406 it might need a longer bulk fermentation, but adding unfed sourdough starter to a dough is just like a feed, after not being fed for a while, the loaf will take a bit longer to rise, and might be slightly "different" (not necessarily worse, or better) but it will be delicious and enjoyable
Title should be "Experimenting with three types of temperature during fermentation." 1) Use starter from refrigerator 2) ferment room temp, water bath or oven 3) select water bath. Video shows underproofed bread (room temp -- big holes, no good; this is why most bread recipes take longer); okay proofed bread in water and oven, but makes a flat loaf (not much oven spring). Results are yes, you can make sourdough bread in five hours with a fresh starter, but... results aren't as good as if you do it overnight...
Except you didn't taste the bread which he said was the entire point of the experiment. So no, that shouldn't be the title. The point is clear, can you make a quick sourdough in 5 hours, not can you make a perfect sourdough in 5 hours
@@foxfire1112some Don’t know comprehension. I make sourdough all the time in 5 hours, as so many. With a heating element the bread in 5 hours is every bit as excellent as bread in 24hours.
Hi. Your method is too complicated for beginners to make a sourdough starter and Bread 🍞. I was hoping to learn from you easily the technics and tips. You are officially Professional bakers when you say I don’t need to measure flour and water for a starter. You did this a lot to make good bread 🥖 🍞 because you know all the technics Please make sure to put the measuring for the starter and measuring for making bread how much needs flour and water in the description below your video. That might help. Thanks
I can't imagine why we're even mentioning Fahrenheit - only 4 countries out of 198 use that old fashioned measurement. Bahamas, Belize, Cayman Islands, Palau and the USA. Maybe if we didn't keep baby sitting them, they'd realise how outdated they are.
no no no You need to make everything in 5 hours not have things working over night like the starter that A Lot Longer than 5 hours . Within 2 and half minutes you have proved the 5 hours false ! :( I was looking forward to having a good sour dough bread in 5 hours but as long as you spend 12 hours before its ok ???
You need to feed your sourdough starter before you use it, even baking sourdough bread in 5 hours it’s just not allowed to ferment enough in the bread.
The app is only in Spanish so worthless to me, I also thought he was going to make a sourdough starter in that time also. So not really making this bread in 5 hours.
@@marcussmith799 not sure what you’re implying but if he’s speaking in English and telling me about the app I would want it to be in English and not have to go to the fu king trouble of having it translated on another app!
Finally…someone explained this perfectly on how to have the starter ready to go by letting it percolate after feeding for a couple of hours and then in the fridge! Yay! I’ve been watching videos literally all day looking for this! Thank you so very much!
Not really needed, I feed once every 4 weeks or so. And why so much? I have maybe 50g. I use 10g to start a sourdough. Fridge space is precious ;-)
wasnt that perfect... I don't know how often, how many times he folded etc.
@@C00ltronixmany use it for discard recipes. I prefer to use it in all my baking and can make a gallon of levain with my own starter with wild yeasts for baking all my weekly breads in 4 hours, using 25gs maximum.
Love it.
Explains the importance of starter health and temperature, and the amount of fermentation.
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Please, remember us in Europe mentioning centigrade with Fahrenheit... I enjoy your presentations made it easy and sooo playful. Danke!
C = ( F - 32 ) X 5 / 9
If ideal oven temp is 428°F
So 428 - 32 is 396
Divide 396 by 3 then X5 and divide by 3 again, gives
132x5/3 is 660/3
This equals 220°C
Loaf 2 is beautiful...🎉
Meaning we can use waterbath for fermentation with speed. Thk u🙏 Ur video is really fun to watch💪👍❤
Loaf #2 is great! I’ve been using the oven ferment method with decent results, but I’ll have to try the water method. I didn’t see what your oven temperature was, please share. Nice job explaining your process. Thanks
Fermentation temperature for oven was 95° F for baking he said he was setting the oven to 480° C, but I'm certain he meant Fahrenheit as I'm certain his oven is not capable of 480 centigrade. 😅
Now that was fun to watch I love bread can't make bread have tried but it's fun to watch someone else Master it🥰👍🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
The winner may be was the last one as you said it was over fermentation,I think maybe the third method was the best one because we can keep it in the oven in the shorter time to get the same result as the second one.
If you put dough in the oven with oven light on ,that would work for proving as well Thank you for this video .Great experiment
Excellent show. I needed this info much. Great.
Your a master for sure!
I love when you do some testing. Thank you., well done 👏
Hasilnya betul2 amazing
Fascinating. It would be great to see the same kind of thing with cooler temperatures, maybe 15-22C - and more time of course, maybe 10-12 hours
Thank you for all your instructions. Can you share a pita bread video? I made a sourdough pita, but it turned a little chewy and not soft
Thank you
Of course, a longer fermantation would develop better sour flavor. Another small trick, if you don't get the doubling or rise of the raw dough or if you want a more sour taste...add a table spoon or two of pickle juice and mix it in. Works great.
Or apple cider vinegar.
Great experiment, thank you! What was the internal temperature of bread #2 While fermenting ?
Amazing MASTER ¡¡
kisses from Mar del Plata
Gracias por la receta me sirvió y me quedo espectacular ❤️
Lo viste en inglés?
Gluten great work cut that loud music out not appropriate as I feel like switching off, perhaps try something else. Trying to learn concentrating on your amazing and outstanding work as I love listening to you. Thanks.❤
Great video, just one thing that confused me, at 22:10 min you say 482 Centigrade, but I see on your oven dial around 250, which that make sense in centigrade, is that right? Thanks.
You always drop the farenheight conventional oven temperature by 20 degrees when converting to centigrade fan oven.
Please, what temperature did you turn the oven down to once the dutch oven lids had been removed ?
Thank you.
I learn a lot about sour dough from you 🙏🏼😊
Very interesting thank-you, I found the answer for a cold kitchen was water bath too......then for the starter , my electric yoghurt maker is perfect.
where I live is 28ºC every day of the year, so yeah! I think I'll give it a try!
Beautiful bread.❤
I think I'm ready to try this kind of bread
Its so much fun. Don't be stingy with ingredients. Buy what you need. Which is not much.
Gluten Morgen...what is the make and model of your countertop convection oven?
After following and failing with other recipes, I made this bread following this method. The bread came out great. The app is extremely helpful. Thank you.
Adorei o vídeo.
I loved the video.I’m going to bake it like you did.
ADOREI O VÍDEO ESPETACULAR!!!
75g of wholewheat flour is 15%, not 55% as shown on your phone app around 1.35.
Muito bom, adorei 🥰
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdoughbread
Hola! No dices cuanto tiempo lo dejas en la amasadora amazando
Buone festività a voi e a chi vi vuole bene 😊
❤❤I’m love played this video
pro bakers never store sourdough in a fridge, Lactobacillus Sanfrancinensis require stable temp. At home if you don't bake you make stiff ball and put in a fridge to then wake up your sour ball by diluting to pancake dough then as again feed with flour to get final dough consistency. Leftover again stiff ball to the fridge for next batch. Your families 100 years ago used dry sourdough from mixing bowls for next weekend batch.
Sourdough could be a mix of just anything including salmonella and listeria
You are very wrong. There are a lot of diffrent sourdoughs, including cold storage methods. I saw it in a lot of bakerys, also made by german bread someliers. If you wanna cool it you need to put in warm water. The sour or even the bread can be 100% hydrated and still be stable over 2 or 3 days, depending on the basis sour. I am a german master and we are educated quite well over the microbiologie of our products.
@@2adamast a healthy sour preserves itself to a certain degree. There is a technique that stabilises itself which creates edible sourdough that you can keep in a box for literally decades without going bad.
@@derrevolutor6347 I checked for listeria and there is no reason why it wouldn't grow in a fridge/cold, lightly acid environment. I would stick to the old wisdom of not eating raw dough or sourdough.
@@2adamast how much do you wanna eat to get the shits? I often taste the doughs, but its not like you eat more the 10grams. Also I doubt that there is a significant survivalrate of those bastards, becouse bread gets a core temperature of at least 89°C in the oven. Mold is a bigger problem. But thats another story.
This was great info
Ingredients at 1:33.
Muito bom adorei
Muito bom
They’re all lovely!
what do you line your bannetons with?
Rice flour is fine
Adorei o video
Loved your explanation on feeding your starter. I thought it was important to always feed your starter at least as much as you currently have. You probably only fed about 1/3rd amount. Please tell me that is another false rule everyone teaches?
María José
Gostei do vídeo
What oven are you using.
OMG, fire the producer, too much music and too loud. Back and forth volume. Intolerable.
Thanks for your great video! I just realized, how i relaxed, when you turned down this annoying background music to hear the bred "talk"... I would prefer your videos without the music....👍
Can we use whole wheat flour
Yes, I mix whole wheat with bread flour and all purpose flower. Add 1 oz water for 8 oz whole wheat as it absorbs more water. Have never used more than 1/3 whole wheat 1/3 bread flour 1/3 all purpose. It created a very nice bread. Blessings
Whole wheat 50 to 100% is slower and rises less but 5 hours is good enough, it just doesn’t give competition style results
Adorei 🥰
I'm not sure whey adding time pressure has any point at all. Sure, I can easily make a sourdough (usually 4 at a time) in 5 hours. And there is still time to do 30 mins autolyse. The dough proves fine (I have a proving oven that is very controllable) and rises fine. Baking takes 45 minutes. But.....although this speed is easily achieved, the sourdough does not taste as good as one that has had a slow prove in the fridge overnight. As taste is the key aim I prefer to take much more time.
I only bake for my family so would u suggest I use my Maxine or by hand?
Both work, one easy the others hard work, do what your happy with its not critical.
I would love to find the recipe for Gray bread made in Bad Godesberg, Germany. Unfortunately mom lost the recipe given to her by the baker
Muy buena
Gostei do vídeo
Muito show❤
Very nice
so #3 could have been done just a little faster than #2 is what i'm hearing. It was just a little over, so if you needed 4:30hr bread then that's the way to go.
it has more to do with elasticity of bread at certain temperature. The owen one is above recommended fermentation temperature (35C instead of 27/28C) and dove gluten behaves different too, not just yeast... And using the same time for all three is kind of off, since dove development heavily relies on temperature.
What is that oven?
I guess we just have super wild yeast. because we get loaf number 2 results in 2 total hours for our sourdough.
Maravilhoso ❤
Is this mean that in the home condition you just can't make this beautiful bread? I mean it is so impractical to have starter in the fridge and to feed it every day just to use it few times a month... Is there anything we can do at home and achieve similar results using the yeast? Great video, I enjoyed the process, and beautiful bread also. Thanks
I keep my starter on the counter (22°C ) and feed it once a day. I have it in a shot glass, so I use only 4g of starter, add 4g of flour and a bit less than 4g of water daily. (I always use new shot glass) One day before I make the dough, I transfer it into a normal 2dL glass container and feed it so I have about 100g of starter once I add it to my dough. I found daily feeding of the starter essential, and 4g of flour use per day is basically nothing, and takes 2 minutes of work.
I also ferment the dough for around 17-20hrs at room temp until my dough probe doubles in size, and proof for extra 4 ish hours.
It comes out perfect.
You can make fine sourdough bread with old starter that has been in fridge without feeding even for a month.
@@mrtech2259 Yea you can make it directly but the yeast activity will be extremely low, and it will taste really sour.
@@mrtech2259 in fridge, without even feeding for a month. Please, tell me more.
@@romanandresgonzalezgutierr6406 it might need a longer bulk fermentation, but adding unfed sourdough starter to a dough is just like a feed, after not being fed for a while, the loaf will take a bit longer to rise, and might be slightly "different" (not necessarily worse, or better) but it will be delicious and enjoyable
My sourdough a few months in the fridge …. Still can use?
I Sourdough enjoyed that
is possible to bake bread dough directly from the fridge..after 24 hours in the fridge
yes no problem. Baked a bread after 72h from the fridge and it was still fine, just more sour
WOW!
How many % of protein is your strong bread flour?
I would guess at least 14%
IT´s around 13%
@@glutenmorgentven thank you
Guten morgen☀ 🌝⏰
Gostei❤
How much water and salt?
390 grams water, 10 grams salt.
I wonder if #3 had spent the banning time in the fridge it would have been the best one
Only one stretch and fold???
Wanba tell me there u out 100g starter lol there was arround 400
Great video but the up and down volume of music is annoying!🙏
Muy rápido pan de masa fermentada. 🤪
I thought it was a well thought out experiment with a lot of valuable information! Thank you!
why isn't the video 5h long ? 👀
Title should be "Experimenting with three types of temperature during fermentation." 1) Use starter from refrigerator 2) ferment room temp, water bath or oven 3) select water bath. Video shows underproofed bread (room temp -- big holes, no good; this is why most bread recipes take longer); okay proofed bread in water and oven, but makes a flat loaf (not much oven spring). Results are yes, you can make sourdough bread in five hours with a fresh starter, but... results aren't as good as if you do it overnight...
Thank you for your summary xo
Except you didn't taste the bread which he said was the entire point of the experiment. So no, that shouldn't be the title. The point is clear, can you make a quick sourdough in 5 hours, not can you make a perfect sourdough in 5 hours
Looks delicious to me
@@foxfire1112some
Don’t know comprehension. I make sourdough all the time in 5 hours, as so many. With a heating element the bread in 5 hours is every bit as excellent as bread in 24hours.
Wait, don’t all the newbies want these big holes where you can’t hold any condiments in??
A bread in five hours and the world travel in three days😂
Is it a special bread for swiss cheese?
A like the video
I want to make 3 loaves. Did you start with 2kg (2000 grams) of bread flour? How much starter?
beri dificul
See Gluten Morgen's sourdough starter 5 days if you have no starter.
Hope you get rid of the music.
Bread with a tunnel system? Not really.
it's not possible. you had a ready to go starter
Easy recipe with a 37 minute long recipe lol
😀👍
The ear-splitting music is a disaster in this video.
Delícia pura
Hi. Your method is too complicated for beginners to make a sourdough starter and Bread 🍞.
I was hoping to learn from you easily the technics and tips.
You are officially Professional bakers when you say I don’t need to measure flour and water for a starter.
You did this a lot to make good bread 🥖 🍞 because you know all the technics
Please make sure to put the measuring for the starter and measuring for making bread how much needs flour and water in the description below your video. That might help. Thanks
What happened to the Argentine accent, aguanta che.
jajajaja lo podés ver en mi canal en español!
really dissapointed ....i followed all in the video.....no success at all
I can't imagine why we're even mentioning Fahrenheit - only 4 countries out of 198 use that old fashioned measurement. Bahamas, Belize, Cayman Islands, Palau and the USA. Maybe if we didn't keep baby sitting them, they'd realise how outdated they are.
no no no You need to make everything in 5 hours not have things working over night like the starter that A Lot Longer than 5 hours . Within 2 and half minutes you have proved the 5 hours false ! :(
I was looking forward to having a good sour dough bread in 5 hours but as long as you spend 12 hours before its ok ???
🙄
You need to feed your sourdough starter before you use it, even baking sourdough bread in 5 hours it’s just not allowed to ferment enough in the bread.
The app is only in Spanish so worthless to me, I also thought he was going to make a sourdough starter in that time also. So not really making this bread in 5 hours.
I agree. The App is not as seen on the screen. My iPhone ersion already deleted.
@@71volare mine too, I deleted it straight away when I saw I couldn’t use it!
if there was only a way to translate words with the internet. Could you be an more lazy?
Tomorrow is coming the english update!!
@@marcussmith799 not sure what you’re implying but if he’s speaking in English and telling me about the app I would want it to be in English and not have to go to the fu king trouble of having it translated on another app!
Ill save you all some time...NO
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