Thanks for this. I've been making a lower hydration beginner recipe for over a year. I'm ready for this. I'm appalled that I wasn't making my levain with the right proportions and I was only doing the pre-shape. And 14-18 hours in the fridge! I was trying to get up in time for 12 hours. All good. Hoping for a higher rise this time.
Thank you . Looks good. Where do you buy your bakery equipment from please ?? I did see the link where to buy equipment but I can’t find it now !! Many thanks
With that amount of starter it will ferment alot quicker, especially if your kitchen is warm, maybe use about 50-100g of starter for a nice slow ferment and it will give the bread more flavour 🍞🍞
Hello! Thank you so much for your video. It’s really useful! But I would like to ask if I could use only strong white flour ? What is going to change then? I had few tries before with different recipes but it still goes bad, wet inside and bad rise. Thanks a lot in advance! Now I make my starter stronger with few more feedings. Maybe it was also a reason for.
Of course you can. Nothing significant is going to change as it’s not that high of a hydration. Whole grains absorb more water. So the dough is a little stiffer than if you were to use just strong white flour. What is the protein content of the flour you use? Your starter will grow stronger over time and you’ll see improvements in your bread. In a cast iron pan preheat your oven with the pan inside for about an hour at 260C. After you put the bread in lower the heat to 220C for 20 minutes then when you remove the lid give it another 20-25 minutes 😊
Heat the oven to 250 with the pan inside for about an hour. Take it out. Bread in. Lid on. Put it back in the oven and turn it down to 220. Bake for 20 minutes with the lid on and 20 minutes with the lid off 😊
not sure sorry Chris. But I have bought myself a measured box box bulk and my bread is getting better. I've been using an unbleached bread flour and spelt . Tastes great. Thanks for the check in
@@lilicandy9911 It just needs to mature and double after the previous feed. Mark with something to help you judge it. I use an elastic band. Go for it and let me know how it goes for you! 💪🏻😊
@@irishbakerabroad Thank you so much for your fast answers . I’ll definitely send you the result . So no need to feeding if we use the starter directly the day( day 7) it is ready and doubled ?!
@@lilicandy9911 Exactly! You should be able to make bread with that 😊 Of course your starter will get stronger over time and you will see more improvements in your bread. The starter I used to make this bread is nearly 2 years old 😊
Hai.. saya ingin tanya, setelah Anda mengeluarkan dough dari lemari es apakah dough perlu dibiarkan dahulu di suhu ruang? Tapi saya lihat Anda langsung memanggangnya
Wouldn't it be easier to just knead the dough for about 10 minutes after adding the salt, then fermenting for 3-4 hours? I find having to wait 30-45 minutes between the stretch and folds really ties up a lot of time, preventing me from doing other things. I guess there is a reason, since most sourdough recipes call for the extended stretch and fold method. Great video, by the way.
Yeah this was a by hand only tutorial. My plan is to do some vids with a few alternative versions and methods Paul. I do use a mixer sometimes. But most times I make a couple of loaves which my little kitcheaid mixer can’t handle! 😄 It really does come down to what you want to achieve with your bread. How you want it to look. How you want the crumb to be. Cheers pal!
Love your content. Question though, the highest protein flour I can get is 12.5% can I reduce the water content I'm ending up with a sticky mess that won't hold its shape. At least the birds are enjoying the finished product 😂 TIA
Have you heard of a hand of bread? It comes from a bakery in Clonmel and I’ve tried to get a recipe forever. The closest I’ve come is a Japanese milk bread recipe. Also a few other milk bread recipes are close but just miss the mark on height and taste. Please let me know if you’ve heard of it and maybe a video of it if you wouldn’t mind. ✌️😎
Hello again. I was making the dough today and my starter was not enough! 60 g less than your recipe. Then I added 1 tsp to the flour mixture. Hope the result is good .😢
@@lilicandy9911 No its the time from when you add your starter up until you preshape and shape it. Just give it more time between folds or longer after the last fold until you preshape it
You make this look so easy! Thank you
No problem Julie! 😊
Nice work and a great tutorial! Thanks!
Cheers Barry! I hope people will find it useful! All the best! ☘️
I am trying this right now 😊
How did it go? ☘️
@@irishbakerabroad I didn’t do the folding steps correctly cause I lacked time and it still was amazing☺️ thank you!
Thanks for this. I've been making a lower hydration beginner recipe for over a year. I'm ready for this. I'm appalled that I wasn't making my levain with the right proportions and I was only doing the pre-shape. And 14-18 hours in the fridge! I was trying to get up in time for 12 hours. All good. Hoping for a higher rise this time.
Keep at it 👌🏻☘️
Great tutorial. Do you have a cookbook out.? I hope so you have so many great recipes 🤗
Thank you . Looks good.
Where do you buy your bakery equipment from please ??
I did see the link where to buy equipment but I can’t find it now !!
Many thanks
you need to put out a book of recipes.
Hi Chris helo from carfin in Scotland , tried your Treacle scones recipe and the missus loved them thanks
Your rolls are the best I’ve made 👍
@@steve-fb1pz thanks a lot!
Thank you!! Hope hear from you soon 😊
Yummy👏🙏fantastic👏👏
Thanks very much! 🙌🏻☘️
Looks yum
Cheers Barbara! ☘️
With that amount of starter it will ferment alot quicker, especially if your kitchen is warm, maybe use about 50-100g of starter for a nice slow ferment and it will give the bread more flavour 🍞🍞
It had a lovely sourness Keith. It’s standard 20%. It also had about 15 hours in the fridge to develop flavor 👌🏻😋
Hello! Thank you so much for your video. It’s really useful! But I would like to ask if I could use only strong white flour ? What is going to change then? I had few tries before with different recipes but it still goes bad, wet inside and bad rise. Thanks a lot in advance!
Now I make my starter stronger with few more feedings. Maybe it was also a reason for.
Of course you can. Nothing significant is going to change as it’s not that high of a hydration. Whole grains absorb more water. So the dough is a little stiffer than if you were to use just strong white flour.
What is the protein content of the flour you use? Your starter will grow stronger over time and you’ll see improvements in your bread.
In a cast iron pan preheat your oven with the pan inside for about an hour at 260C. After you put the bread in lower the heat to 220C for 20 minutes then when you remove the lid give it another 20-25 minutes 😊
@@irishbakerabroad thank you 🙏 appreciate it!
@@lovenbread No problem! ☘️
Do you have a recipe for brown bread
@@Pattirose52 Irish brown Bread? Soda? There’s a few on the channel 😊☘️
And also I use a cast iron pan. What oven temperature should I use? 230° first 20 min with lid on and then 200° no lid?
Heat the oven to 250 with the pan inside for about an hour. Take it out. Bread in. Lid on. Put it back in the oven and turn it down to 220. Bake for 20 minutes with the lid on and 20 minutes with the lid off 😊
Right today is the day I bake your sourdough bread. Wish me look. I always seem to fail at the bulk fermentation.
How did it go Adrienne? Sorry, just saw this now. Was it the one you posted on the page? 😊
not sure sorry Chris. But I have bought myself a measured box box bulk and my bread is getting better. I've been using an unbleached bread flour and spelt . Tastes great. Thanks for the check in
@@adriennedorman9544 Glad to hear it 👌🏻😊
Can we bake this bread the starter you posted? I mean the starter with 25g flour, 25g water?
Yes you can. You just need to feed it before you add it and let it peak 👍🏻😊
@@irishbakerabroad I Think I bake the bread the day( day 7) when the starter gets ready. Does it still need feeding?
@@lilicandy9911 It just needs to mature and double after the previous feed. Mark with something to help you judge it. I use an elastic band. Go for it and let me know how it goes for you! 💪🏻😊
@@irishbakerabroad Thank you so much for your fast answers . I’ll definitely send you the result . So no need to feeding if we use the starter directly the day( day 7) it is ready and doubled ?!
@@lilicandy9911 Exactly! You should be able to make bread with that 😊 Of course your starter will get stronger over time and you will see more improvements in your bread. The starter I used to make this bread is nearly 2 years old 😊
Hey Chris. The sourdough starter video is not available. Can you post it again? Thanks.
Here ya go 😊 Try that - ua-cam.com/video/yLZA5Gs2Fb8/v-deo.htmlsi=CL5U0r4HM_A0WyPe
Hai.. saya ingin tanya, setelah Anda mengeluarkan dough dari lemari es apakah dough perlu dibiarkan dahulu di suhu ruang? Tapi saya lihat Anda langsung memanggangnya
What mix ratio of bread flour to spelt flour? Just the one loaf. Please
That’s up to you. Are you using wholegrain spelt? Try with 20% if it and 80% strong bread flour ☘️
Wouldn't it be easier to just knead the dough for about 10 minutes after adding the salt, then fermenting for 3-4 hours? I find having to wait 30-45 minutes between the stretch and folds really ties up a lot of time, preventing me from doing other things. I guess there is a reason, since most sourdough recipes call for the extended stretch and fold method. Great video, by the way.
Yeah this was a by hand only tutorial. My plan is to do some vids with a few alternative versions and methods Paul. I do use a mixer sometimes. But most times I make a couple of loaves which my little kitcheaid mixer can’t handle! 😄 It really does come down to what you want to achieve with your bread. How you want it to look. How you want the crumb to be. Cheers pal!
Love your content. Question though, the highest protein flour I can get is 12.5% can I reduce the water content I'm ending up with a sticky mess that won't hold its shape. At least the birds are enjoying the finished product 😂 TIA
Yes reduce the amount of water then. Check out the other sourdough bread video I did most recently with the lower hydration! 😄🇮🇪😊
Have you heard of a hand of bread?
It comes from a bakery in Clonmel and I’ve tried to get a recipe forever. The closest I’ve come is a Japanese milk bread recipe. Also a few other milk bread recipes are close but just miss the mark on height and taste. Please let me know if you’ve heard of it and maybe a video of it if you wouldn’t mind. ✌️😎
Hello again. I was making the dough today and my starter was not enough! 60 g less than your recipe. Then I added 1 tsp to the flour mixture. Hope the result is good .😢
You could just let the bulk fermentation go longer then 😊
@@irishbakerabroad I didn’t know that. Is bulk fermentation the process after preshaping or what?!
@@lilicandy9911 No its the time from when you add your starter up until you preshape and shape it. Just give it more time between folds or longer after the last fold until you preshape it
@@irishbakerabroad should I still give more time with that added 2/3 tsp yeast powder?!🙁
@@lilicandy9911 You added dried yeast?
Would you please check your messenger sir ?! Sorry I bother you🙏