the piano and your work against the backdrop of beautiful nature is magnificent! excellent result! I cook according to your recipes! thank you very much!!🥰🇺🇦🙏
My friend, i love to watch theses vídeos, i feel só good cause the methody its perfect, the song......i do. Sourdough and i love só much. Thank you for your vídeos and valuable tips
Your bread is always light and airy, whichever way you do it - so that means that the starter, the mixing and handling, and then the ability to know the state of fermentation from the feel/look of the dough is key to the process ? Thank you so much for your videos - I have finally started making quite decent sourdough bread, after watching them over and over ⭐️👏🏻👏🏻
@Pi I do wait all day..almost 8-10 hours, Bec it's between 16° to 18° these days....thanks for your reply...i won't get anxious now, let it take it's own time 😊😊
Ah, this is actually done similar to ciabatta, right? The exception is the lower hydration and maybe other details I missed. Nice video! I watch bread-making videos frequently but soon tire of the chatter. How relaxing and informative your videos are.
OH MY GOD!!! You got a mixer! I actually stopped using my mixer and did it by hand after watching your videos last year. I just used the mixer for the first time probably over a year tonight because I was making more than I wanted to mix by hand. How do you like your new mixer? Seeing you talk about mixing by hand such a dough reminded me of doing sourdough pasta by hand.
Thank you for this lovely video so well-made with great piano music and winter pictures!!!! It's true that right fermentation gives an open crumb. I totally agree with you that a high protein flour doesn't help with stiff doughs. I suggest you do a research on the "respectus panis" method which I find excellent for winter times (long fermentation, stiffer dough, no fridge necessary and a percentage of 1-2% sourdough only makes miracles)
Many thanks Niki! Perhaps longer authorization would have favored greater extensibility even to this flour. It's worth a try. As for the method you're talking about - I haven't explored it at all. Greetings to Greece. :)
@@BreadbyJoyRideCoffee Thank you!! (I did the research and presented it in our fb group but it's in Greek. Next Sunday it's the challenge on this method. I think it's worth a try!!)
That's really interesting - Thank you. I mainly bake with British flours. Some of them are heirloom flours. The glutamine is on the weak side and they often won't hold up with hydration over 70%, often 65% is the limit. As for steam. I abandoned my lava rocks after getting a challenger pan. In my oven it just gives totally superior results. I mist the dough heavily and then put this lid on. Bake at 250 deg C for twenty minutes and then remove the lid. There is virtually no crust to talk of at this stage. Continuing at 250 deg C for 10 - 20 minutes ( depending on the loaf size) and remove the loaf when the internal temperature is 98 - 99 deg C. This give me the best thin crackly crust - even on a whole meal bread. Adding - I often bake with heirloom flours, even though they are more difficult. The nutrition is very superior and the flavours are incredible compared to modern commodity varieties.
You're amazing! I saw your video on wet vs. stiff starter, but do you have one that tells how you feed the starter especially the day/days right before baking and how to tell when the starter is at peak?
I'm thrilled at finding your channel. Like many, I started baking sourdough during covid; my success rate is probably 50%. I hope to improve with your help. Thanks!
This is actually an amazing video. I have been an amateur bread maker for 50 years. The real secret that you showed me is not the minimum mixing with the KitchenAid but the minimal shaping before baking. I have learned something today. I do understand the fermentation needs to be correct but I actually don't think you putting it in the fridge for two hours is necessary? thank you for the video
I love following your UA-cam...one thing though, its hard to read the writing on the bottom of screen..sometimes the letters are too small and not clear as it blends into background...😃😃thank you
Thank you Gicu. Tried today, mine turned out more like your lacy crumb? But still happy with it, light and slight chewy crust. Mixed by bread machine, bulk fermented 20C RT for 10 hours, probably needed a little longer. baked on stone covered with a pan leaving a gap with pan of boiling water underneath. My starter is almost one year young following your recipe, have been feeding in small amount twice a day as suggested. How do you keep your starter if you are away for a long vacation? Thanks Becky from Canada
In the fridge? BTW you don't have to feed it everyday unless you bake everyday. Bakers do feed it in order to keep its acidity under control and their proofing within a time margin, in order to make their work and results predictible and constant. At home, just feed it once or twice the day you bake.
ENGLISH: Hi Gicu. Congratulations on your experiment. I made your bread with what I had. THANK YOU. It came decent and with holes, but NOT as LIGHT as yours. I would like to correct something. INGREDIENTS: 650 f (550 type 00 prot. 13 + 100 wholemeal spelled), 410 fresh water (10 g more because my starter is less hydrated); 50 starter 80% hydration (I used less because it is very hot); 15 salt (2.78% I don't like it, that's a lot, but I understand that you do it for a better structure). For the TEMPERATURES I was able to do this: 7h at 12 ° C (refrigerator vegetable department); 5h at 28 ° C; 1h and a half for the last rest before baking. What's wrong? Thanks again if you can help me.
Fantastic As always! When you enter the levain in the dough? at doubling or at the peak, what's the difference? many bakers just waiting to double. Thank you
No, everything is different. Gluten, extra bran, enzymes - fermentation speed. It will never turn out that way. See my clip with 100% wholemeal flour: ua-cam.com/video/nDtEr1DVEE0/v-deo.html
@@BreadbyJoyRideCoffee Thank you for your advice. I have tried this before. But my problem is that I usually make four kilos bread and for this reason I cannot knead without machine.
@@BreadbyJoyRideCoffee I did this today and mine didn’t turned out half as good as yours. You have magic hands ;) it was quite dense crumb :/ anything worth pointing out? Flour choice? Longer fermentation?
I will give this a shot. I am always looking for different ways to bake bread. Thanks for a great video tutorial on your method. I also follow Trevor J Wilson and Full Proof Baking
Thank you Gicu for another inspiring content. The crumb looks amazing! defenitely makes me want to try. Did you intend to shape it as usual and changed your mind because of the dough? I guess that the reason for the strong dough was the degree of the proof after the all-night-fermentation - it accumulated too much air making it hard to shape, so giving it more time to rest just made things worse because it gained even more air during this resting period. I think that in this case of using string flour, longer autolyse would make the dough more extensible and easier to shape - assuming you'll end the bulk while it didn't gained too much gas.
Thank you Ronen! Everything is true in what you say. It would be impossible to do shaping at such a level of growth. Then, due to the tension, the gas in the cells could not overcome the weight of the dough. Perhaps longer authorization would have favored greater extensibility. True!
I have a couple questions, do you use cold water or room temp water? Would I get the same results with active dried yeast and if so, how much would I use? Lastly? When you shape the balls, do they tear at all because of the tension?
Thanks for the experiment Joyride! Always awesome to see your work and the precision in details of the whole process. Careful though, you've put twice starter in the description, instead of the salt, when incorporating the ingredients 😉 Take care and best wishes mate!
@@BreadbyJoyRideCoffee A question about the removal of the lava stones after 10 minutes. You seem to say that thicker crust come if you let them for more? I thought that thicker crust came from longer baking and a dry ambient.. What impact do they have then? Usually when I bake, after 10 minutes, there's still water and some steam going on...😅
Omg WOW! I can only dream of making this.... Here in France I have T.55 flour which is only 10.1% protein. My question is whether it's possible to get results like yours with this flour? Thank you #:-)
Unrelated to actual content, but the video is very bright on my screen, and I noticed that you only have HDR-options in the quality settings. My screen can't show HDR, maybe that is the problem? Is it possible to add a few standard video quality options as well?
Hey there! 👋 If you used more sourdough like around 20_30 percent, then it wouldn't be as open-crumb as this. Would it? The goal is to slow down the fermentation either by cold-fermenting in the fridge or just fermenting regularly in the room but using small amout of yeast or sourdough right?🤔
I wanted to extend the rest time (without prolonging the fermentation) in the hope that the dough relaxes. Another reason is that I knew it would stick to the bowl and when the dough is cold it is easier to take out of the bowl. After I took it out I felt that it could still relax so I left it for another hour (it was at the limit).
Google, ROMÂNĂ: Bună Gicu. Felicitări pentru experimentul tău. Ți-am făcut pâinea cu ce aveam. MULȚUMESC. A venit decent și cu găuri, dar NU la fel de USOARE ca al tău. As dori sa corectez ceva. INGREDIENTE: 650 f (550 tip 00 prot. 13 + 100 spelta integrală), 410 apă proaspătă (cu 10 g în plus pentru că starterul meu este mai puțin hidratat); 50 starter 80% hidratare (am folosit mai putin pentru ca este foarte cald); 15 camere (2,78% nu-mi place, asta e mult, dar inteleg ca o faci pentru o structura mai buna). Pentru TEMPERATURILE am putut face asta: 7h la 12°C (departamentul de legume frigider); 5h la 28°C; 1h jumate pentru ultima odihna inainte de coacere. Ce s-a întâmplat? Multumesc inca o data daca ma puteti ajuta.
ITALIANO, mia lingua: Ciao Gicu. Complimenti per il tuo esperimento. Ho fatto il tuo pane con quello che avevo. GRAZIE. E' venuto decente e con alveoli, ma NON LEGGERO come il tuo. Vorrei correggere qualcosa. DOSI: 650 f (550 tipo 00 prot. 13 + 100 farro integrale), 410 acqua fresca (10 g in più perché il mio starter è meno idratato); 50 starter 80% idratazione (ne ho messo meno perché fa molto caldo); 15 sale (2,78% a me non piace, è tantissimo, ma capisco che lo fai per una migliore struttura). Per le TEMPERATURE ho potuto fare così: 7h a 12°C (reparto verdure frigo); 5h a 28°C; 1h e mezza per l'ultimo riposo prima di infornare. Cosa c'è di sbagliato? Ancora grazie se potrai aiutarmi.
I use dry yeast (for 1kg bread flour i use 1g of dry yeast) mixed with 50g water and 50g flour. Let it ferment for 2/3 hours, while you autolyse your flour. Depending on temperature you can bulk ferment this dough for about 3-4 hours. Decent time to get your dough enough structure for an additional overnight fermentation in the fridge.
Salut din Cluj! Felicitări pt tutoriale. O întrebare: ai încercat pâine cu cartofi? În secuime se face tradițional, dar la cuptor cu lemne. M-ar interesa o variantă de a ta. Aici e ce am încercat eu: ua-cam.com/video/GHQnupf2nEg/v-deo.html, praf de maia e de aici: driedfruits.ro/index.php?route=product/product&product_id=4497 Mulțumesc și spor!
@@BreadbyJoyRideCoffee Am încercat exact rețeta ta, doar ca am adăugat un cartof odată cu sarea. Aluatul a devenit foarte moale, s-a întins pe piatră când l-am introdus in cuptor, și așa a rămas. Nu a mai crescut. Hidratare de 60% (500 gr făină de la Gyermelyi- 300 ml apă). Poate trebuie și mai puțină apă.
Oil will give a quick release of the dough from the dish. i dont believe you oiled the dish if you did you would not place one dish inside another. Come on Admit.
Here I did not used oil. But I tried with other batches. Did not helped. Gluten is not ready in this early stage, will somehow absorb oil and stick to the pyrex dish.
@@BreadbyJoyRideCoffee Sorry from a lot of practical experience this is just not correct.. From my experience the dough just pours out perfectly never had any problem sticking with this method. Good Baking.
@@bobsnooker.3950 I can't speak from your experience, only from mine. Every time I left a dough to which the gluten was not yet well developed and I did not touch it at all (for folds) fore many hours every time it stuck.
the piano and your work against the backdrop of beautiful nature is magnificent! excellent result! I cook according to your recipes! thank you very much!!🥰🇺🇦🙏
Thanks!
Lovely tune, pictures and the bake itself of course. Cheers!
My friend, i love to watch theses vídeos, i feel só good cause the methody its perfect, the song......i do. Sourdough and i love só much. Thank you for your vídeos and valuable tips
Your bread is always light and airy, whichever way you do it - so that means that the starter, the mixing and handling, and then the ability to know the state of fermentation from the feel/look of the dough is key to the process ? Thank you so much for your videos - I have finally started making quite decent sourdough bread, after watching them over and over ⭐️👏🏻👏🏻
@Pi I do wait all day..almost 8-10 hours, Bec it's between 16° to 18° these days....thanks for your reply...i won't get anxious now, let it take it's own time 😊😊
Ah, this is actually done similar to ciabatta, right? The exception is the lower hydration and maybe other details I missed. Nice video! I watch bread-making videos frequently but soon tire of the chatter. How relaxing and informative your videos are.
OH MY GOD!!! You got a mixer! I actually stopped using my mixer and did it by hand after watching your videos last year. I just used the mixer for the first time probably over a year tonight because I was making more than I wanted to mix by hand. How do you like your new mixer? Seeing you talk about mixing by hand such a dough reminded me of doing sourdough pasta by hand.
Very good. I would like to see more recipes using the mixer. Thanks for the videos and recipes.
Thank you for this lovely video so well-made with great piano music and winter pictures!!!! It's true that right fermentation gives an open crumb. I totally agree with you that a high protein flour doesn't help with stiff doughs. I suggest you do a research on the "respectus panis" method which I find excellent for winter times (long fermentation, stiffer dough, no fridge necessary and a percentage of 1-2% sourdough only makes miracles)
Many thanks Niki! Perhaps longer authorization would have favored greater extensibility even to this flour. It's worth a try. As for the method you're talking about - I haven't explored it at all. Greetings to Greece. :)
@@BreadbyJoyRideCoffee Thank you!! (I did the research and presented it in our fb group but it's in Greek. Next Sunday it's the challenge on this method. I think it's worth a try!!)
Yay, you're back !! Happy New Year to you and everyone 😊😊🌺🌻🌼🌻🌺🌷⚘⚘🌼🌺🌻🌻🌺
Happy new year!!Thank you! :)
Atat de simpla si atat de superba! Felicitari. O voi incerca cu siguranta!
Mersi Denisa, aprecieri reciproce si pentru ceea ce iese din mainile tale.
That's really interesting - Thank you. I mainly bake with British flours. Some of them are heirloom flours. The glutamine is on the weak side and they often won't hold up with hydration over 70%, often 65% is the limit. As for steam. I abandoned my lava rocks after getting a challenger pan. In my oven it just gives totally superior results. I mist the dough heavily and then put this lid on. Bake at 250 deg C for twenty minutes and then remove the lid. There is virtually no crust to talk of at this stage. Continuing at 250 deg C for 10 - 20 minutes ( depending on the loaf size) and remove the loaf when the internal temperature is 98 - 99 deg C. This give me the best thin crackly crust - even on a whole meal bread.
Adding - I often bake with heirloom flours, even though they are more difficult. The nutrition is very superior and the flavours are incredible compared to modern commodity varieties.
The challenger is super Nice. I love mine, but rarely use it anymore. Mostly because i like to bake 2 breads at a time
Beautiful open crumb, beautiful music and beautiful scenery 💞
nice to see a new song for the channel! very beautiful and relaxing and as always amazing bread!
I will definitely try this! My kinda of easy!
Got lost in the beautiful music and photos... had to back track for bread technique 🙈
You are on to something with great potential!
Nice result! I'll try it. Regards to Hermanstadt, was there, nice center of the town, remember the iron bridge...
Best sourdough bread I've ever seen ❤
Holy moly. Didn't know this is possible.
I asked you a question THREE months ago!! That is no way to disrespect a viewer.
You're amazing! I saw your video on wet vs. stiff starter, but do you have one that tells how you feed the starter especially the day/days right before baking and how to tell when the starter is at peak?
I'm thrilled at finding your channel. Like many, I started baking sourdough during covid; my success rate is probably 50%. I hope to improve with your help. Thanks!
Bread that looks like something very good and special! Really nice kitchenaid ahahah
Beautiful bread and music
This is actually an amazing video. I have been an amateur bread maker for 50 years. The real secret that you showed me is not the minimum mixing with the KitchenAid but the minimal shaping before baking. I have learned something today. I do understand the fermentation needs to be correct but I actually don't think you putting it in the fridge for two hours is necessary? thank you for the video
Lovely moments in the morning.
I love following your UA-cam...one thing though, its hard to read the writing on the bottom of screen..sometimes the letters are too small and not clear as it blends into background...😃😃thank you
Thank you Gicu. Tried today, mine turned out more like your lacy crumb? But still happy with it, light and slight chewy crust. Mixed by bread machine, bulk fermented 20C RT for 10 hours, probably needed a little longer. baked on stone covered with a pan leaving a gap with pan of boiling water underneath. My starter is almost one year young following your recipe, have been feeding in small amount twice a day as suggested. How do you keep your starter if you are away for a long vacation? Thanks Becky from Canada
In the fridge?
BTW you don't have to feed it everyday unless you bake everyday. Bakers do feed it in order to keep its acidity under control and their proofing within a time margin, in order to make their work and results predictible and constant.
At home, just feed it once or twice the day you bake.
Thank you very much! Could you please share the starter?
Great idea - must try !
Que excelencia mas exquisita.......gracias....
Amazing method! Could you please tell me at what stage is the gluten fully developed? Thanks.
Excellent. Thanks
ENGLISH: Hi Gicu. Congratulations on your experiment. I made your bread with what I had. THANK YOU. It came decent and with holes, but NOT as LIGHT as yours. I would like to correct something. INGREDIENTS: 650 f (550 type 00 prot. 13 + 100 wholemeal spelled), 410 fresh water (10 g more because my starter is less hydrated); 50 starter 80% hydration (I used less because it is very hot); 15 salt (2.78% I don't like it, that's a lot, but I understand that you do it for a better structure). For the TEMPERATURES I was able to do this: 7h at 12 ° C (refrigerator vegetable department); 5h at 28 ° C; 1h and a half for the last rest before baking. What's wrong? Thanks again if you can help me.
Great work, again! If i need to cast a vote for the next video it would be a regular shaped bread but using the standing mixer. Thank you
Fantastic As always! When you enter the levain in the dough? at doubling or at the peak, what's the difference? many bakers just waiting to double. Thank you
at the peak. but when it's still "young". with my flour is more then double in size.
You are just amazing!
Amazing! Very helpful for me, as I usually knead 4 kilos bread in one time.
I wonder if it works with only whole wheat flour ????
No, everything is different. Gluten, extra bran, enzymes - fermentation speed. It will never turn out that way. See my clip with 100% wholemeal flour: ua-cam.com/video/nDtEr1DVEE0/v-deo.html
@@BreadbyJoyRideCoffee Thank you for your advice. I have tried this before. But my problem is that I usually make four kilos bread and for this reason I cannot knead without machine.
Amazing! Love this one too
Thank you!!
@@BreadbyJoyRideCoffee I did this today and mine didn’t turned out half as good as yours. You have magic hands ;) it was quite dense crumb :/ anything worth pointing out? Flour choice? Longer fermentation?
Amazing ❤️
I will give this a shot. I am always looking for different ways to bake bread. Thanks for a great video tutorial on your method. I also follow Trevor J Wilson and Full Proof Baking
Dark font on the captions would be better. Hard to read the white font on most of your images.
yes, you are right, must find something else. thank you
Thank you Gicu for another inspiring content. The crumb looks amazing! defenitely makes me want to try. Did you intend to shape it as usual and changed your mind because of the dough? I guess that the reason for the strong dough was the degree of the proof after the all-night-fermentation - it accumulated too much air making it hard to shape, so giving it more time to rest just made things worse because it gained even more air during this resting period. I think that in this case of using string flour, longer autolyse would make the dough more extensible and easier to shape - assuming you'll end the bulk while it didn't gained too much gas.
Thank you Ronen! Everything is true in what you say. It would be impossible to do shaping at such a level of growth. Then, due to the tension, the gas in the cells could not overcome the weight of the dough. Perhaps longer authorization would have favored greater extensibility. True!
I have a couple questions, do you use cold water or room temp water? Would I get the same results with active dried yeast and if so, how much would I use? Lastly? When you shape the balls, do they tear at all because of the tension?
I always enjoy and learn from your videos. Why did you forgo final shaping?
Thanks! I felt that the fermentation was complete.
And at that level of fermentation, the shaping would have destroyed the interior.
Super. Thank you 🙏
Thank you too
This is very nice!
Thank you!
Thanks for the experiment Joyride! Always awesome to see your work and the precision in details of the whole process.
Careful though, you've put twice starter in the description, instead of the salt, when incorporating the ingredients 😉
Take care and best wishes mate!
Thank you, I changed there :)
@@BreadbyJoyRideCoffee A question about the removal of the lava stones after 10 minutes. You seem to say that thicker crust come if you let them for more? I thought that thicker crust came from longer baking and a dry ambient.. What impact do they have then? Usually when I bake, after 10 minutes, there's still water and some steam going on...😅
@@LesEssentielsPHOTO this is also what I’ve learned so far: longer baking times with no steam will result in thicker crusts…
well done unsticking it from the pyrex dish!!
Parchment on the bottom of the Pyrex dish might help get the dough out. Or maybe use couche
So the key for lower hydration recipes is no coil folds and longer fermentation?
Omg WOW! I can only dream of making this.... Here in France I have T.55 flour which is only 10.1% protein. My question is whether it's possible to get results like yours with this flour? Thank you #:-)
Great looking bread as always! Could you please tell me which KitchenAid model are you using and where could you buy it in Europe?
6.9L Professional Heavy Duty, Silver - KitchenAid (5KSM7591XESL). I buy it from a local site: www.kitchenshop.ro/
With this recipe and method, are we able to turn dough into boule shape before putting inside oven, is it possible, without degassing the dough?.
I guess not without loosing air. At this degree of proofing.
Unrelated to actual content, but the video is very bright on my screen, and I noticed that you only have HDR-options in the quality settings. My screen can't show HDR, maybe that is the problem? Is it possible to add a few standard video quality options as well?
Yes, thank you! My mistake when I saved this video. I changed now, at my last upload must be ok.
this is what i needed!
What flour do you use in the starter? I only get that activity from whole wheat. Making your No Knead bread this weekend. Cheers!
I feed it with manitoba white flour. strong one
Hey there! 👋
If you used more sourdough like around 20_30 percent, then it wouldn't be as open-crumb as this. Would it? The goal is to slow down the fermentation either by cold-fermenting in the fridge or just fermenting regularly in the room but using small amout of yeast or sourdough right?🤔
true, did not test enough with different sourdough ratio but the goal was to slow down everithing
So why do you fridge the doughs b4 shaping?
Got the answer from comment
Do you think we can make this process with poolish? How much yeast? TIA
sure will work too. but I can't tell you exact quantities and times, you must try
Looks good! Crust seems extra thick. Why in the fridge, then out of the fridge?
I wanted to extend the rest time (without prolonging the fermentation) in the hope that the dough relaxes. Another reason is that I knew it would stick to the bowl and when the dough is cold it is easier to take out of the bowl. After I took it out I felt that it could still relax so I left it for another hour (it was at the limit).
Will try this dough recipe on my ooni 16 for pizza. 🍕
Google, ROMÂNĂ: Bună Gicu. Felicitări pentru experimentul tău. Ți-am făcut pâinea cu ce aveam. MULȚUMESC. A venit decent și cu găuri, dar NU la fel de USOARE ca al tău. As dori sa corectez ceva. INGREDIENTE: 650 f (550 tip 00 prot. 13 + 100 spelta integrală), 410 apă proaspătă (cu 10 g în plus pentru că starterul meu este mai puțin hidratat); 50 starter 80% hidratare (am folosit mai putin pentru ca este foarte cald); 15 camere (2,78% nu-mi place, asta e mult, dar inteleg ca o faci pentru o structura mai buna). Pentru TEMPERATURILE am putut face asta: 7h la 12°C (departamentul de legume frigider); 5h la 28°C; 1h jumate pentru ultima odihna inainte de coacere. Ce s-a întâmplat? Multumesc inca o data daca ma puteti ajuta.
Ce brand e faina Manitoba folosita aici? Ce W index are? Mersi
Manitoba Casillo, 13% proteine. N-am idee despre indexul W, nu e scrie pe punga.
@@BreadbyJoyRideCoffee Cred ca asta e: vinoonline.ro/produs/faina-manitoba-tip-0-w-400-la-3-kg-pret-de-importator/
I think the key might be in the steam baking, it has little to do with the dough condition.
the key is: fermentation
@@BreadbyJoyRideCoffee Okay. Keep posting and I will keep watching. Thanks.
wow ! thumbs up
Can you do a video where you make this exact recipe and bread but with rapid rise or instant yeast instead of the starter?
That b a different channel....
U asking sushi chef to make fish n chips....
I find it almost impossible to read the text on the screen because it's white..
Sir, Is it normal to see some loss of its volume after putting into refrigerator ?
overproofed, also gasses cooling down will take less volume, but it shouldnt be noticeable for human eye.
ITALIANO, mia lingua: Ciao Gicu. Complimenti per il tuo esperimento. Ho fatto il tuo pane con quello che avevo. GRAZIE. E' venuto decente e con alveoli, ma NON LEGGERO come il tuo. Vorrei correggere qualcosa. DOSI: 650 f (550 tipo 00 prot. 13 + 100 farro integrale), 410 acqua fresca (10 g in più perché il mio starter è meno idratato); 50 starter 80% idratazione (ne ho messo meno perché fa molto caldo); 15 sale (2,78% a me non piace, è tantissimo, ma capisco che lo fai per una migliore struttura). Per le TEMPERATURE ho potuto fare così: 7h a 12°C (reparto verdure frigo); 5h a 28°C; 1h e mezza per l'ultimo riposo prima di infornare. Cosa c'è di sbagliato? Ancora grazie se potrai aiutarmi.
Wooooow beautiful 😊
Thanks. Is there anything I can substitute for the sourdough starter?
I use dry yeast (for 1kg bread flour i use 1g of dry yeast) mixed with 50g water and 50g flour. Let it ferment for 2/3 hours, while you autolyse your flour. Depending on temperature you can bulk ferment this dough for about 3-4 hours. Decent time to get your dough enough structure for an additional overnight fermentation in the fridge.
@@MOESEWICHt1 Great! Thanks. I will give it a try.
Will also make this when I buy whole wheat flour
Este foarte gustoasa
What a god!
The music is phenomenal, any idea where I can find it apart from this video? Google has proven unsuccessful
I think you must contact Paul Quinn, see here: piano-keystosuccess.co.uk/paul-quinn-professional-artist-jazz-pianist/
@@BreadbyJoyRideCoffee Thank you for the link :) your videos helped me to learn sourdough through COVID, I am very grateful for your content!
you should have tried placing one on top of the other, just before baking - or rolling them up.
Why don't you make a video with that method? 😊
Csodás!
Nagyon sajnálom, hogy nem tudok angolul. ☹️
Sei un grande. Peccato abbia un forno hotpoint ariston che rovina tutto. Non mi fa crescere nessun pane, quindi niente alveoli
Salut din Cluj!
Felicitări pt tutoriale. O întrebare: ai încercat pâine cu cartofi? În secuime se face tradițional, dar la cuptor cu lemne. M-ar interesa o variantă de a ta. Aici e ce am încercat eu: ua-cam.com/video/GHQnupf2nEg/v-deo.html,
praf de maia e de aici: driedfruits.ro/index.php?route=product/product&product_id=4497
Mulțumesc și spor!
Salut, nu am experienta cu paine cu cartofi desi si in zona mea (a Sibiului) se fac.
@@BreadbyJoyRideCoffee Am încercat exact rețeta ta, doar ca am adăugat un cartof odată cu sarea. Aluatul a devenit foarte moale, s-a întins pe piatră când l-am introdus in cuptor, și așa a rămas. Nu a mai crescut. Hidratare de 60% (500 gr făină de la Gyermelyi- 300 ml apă). Poate trebuie și mai puțină apă.
Bună, cartoful fiert are aproximativ 78% apă. Daca ai facut reteta Joy cu un cartof de 100 de grame ai ajuns la aproape 73% hidratare.
Fairly standard sourdough... except for the 10 hours of proving at 22-23C
That crumb is straight decadency in a food so far from decacent!
So many holes! Where’s the bread! This is ridiculous.
you must try. :) This crumb indicates that the fermentation is near perfect. And at a perfect fermentation the taste is special.
@@BreadbyJoyRideCoffee so....... u could degas n shape it like normal bread n get more bread n less holes but still tastes best?
Peccato che non sta scritto in italiano
You turn everything to gold.
Извините. Можете рецепты писать на русском или на немецком - языках. Спасибо.
Ma sei italiano?
I might as well eat cobwebs
Harsh!
Might as well get your mommy to buy you some more Wonderbread too
Oil will give a quick release of the dough from the dish. i dont believe you oiled the dish if you did you would not place one dish inside another. Come on Admit.
Here I did not used oil. But I tried with other batches. Did not helped. Gluten is not ready in this early stage, will somehow absorb oil and stick to the pyrex dish.
@@BreadbyJoyRideCoffee Sorry from a lot of practical experience this is just not correct.. From my experience the dough just pours out perfectly never had any problem sticking with this method. Good Baking.
@@bobsnooker.3950 I can't speak from your experience, only from mine. Every time I left a dough to which the gluten was not yet well developed and I did not touch it at all (for folds) fore many hours every time it stuck.
Narration would help these videos a lot.
Please don't listen ..what you do is the best way!!!
Dreadful distraction music..