Great instructions. Began my sourdough journey 19 months ago, it's become a passion. Loved how you were very dry, serious, until right at the end. Ripped the loaf open and took a bite, lol.
This is by far the best tutorial sourdough bread video on UA-cam, and I have watched a lot of them 😊. Thanks for being so generous and sharing your knowledge.
I watched tons of Sourdough bread clips from many many channels, from many UA-camrs around the world. You're a very informative and really practical one. Thank you so much for sharing. 🙏
I need to rewatch this one as there was too much noise around me. Ive just come across your UA-cam and have watched two of your videos on sourdough. I must say that Ive learnt so so much from your two videos. THANK YOU for explaing it the way you do. Youre an excellent teacher. 🥰🖐🏼
Thank you so much for this. Especially loving this tip: 16:40 putting small dough ball into room temp water to know when it's ready to be shaped (bookmarking for later!)
Я такая счастливая!! Хочется всему миру кричать о том,что я пеку хлеб❤❤. Огромная благодарность Вам за Ваш труд,за время,что тратите на нас.Ха то,что любите печь хлеб и занимаетесь любимым делом,даром делитесь своими знаниями и опытом-это очень дорого. Здоровья Вашим рукам и мирного неба. От всего сердца благодарю❤❤
Thank you for this recipe. 1st - my kitchen is not a mess anymore. It is so good to work in the container instead of the top of my table. 2nd - I am a beginner... My 5th loaf was a huge mess, so I took a step back and your video helped a lot. MAy loaf is in the oven. still has 20 minutes left to bake, but I cam already tell it is the best loaf I have ever baked. TY again. Greetings from Hungary.
What a great step by step guide to sourdough, loved it! The little trick with the small ball of dough in room temp: water to know when bulk fermentation is completed is masterful, so many people struggle to know this as I do, this just makes it so simple, thank you! I will also try turning my oven off even though I bake in a dutch oven. Please keep the videos coming, and I subscribed, how could I not.
what temperature do you bulk at? curious how this dough is ready so much faster when comparing to bulk fermentation times on charts etc.@@SimpleSourdough
I love this video - I've watched it repeatedly, and try to bake along to it. It's a combination of instructional video and meditation! As someone who wants to start a coffee shop / bakery, it's a real inspiration to watch your channel and see all that you're doing.
@@SimpleSourdough Can I ask a question? I sometimes find that all looks good until pre-shaping, but then when I want to shape before putting into the banneton, the top dries out okay, but the bottom of the dough seems very wet and sticky suddenly. It hasn't seemed too wet until that point, but it makes the final shaping difficult because it's all sticking to my hands and everything else! Any ideas why that might be, and what I can do about it?
A new subscriber here. Came here after Sune's (Foodgeek) recommendation of your method. I've been watching your videos and it has been very insightful. Your methods are a bit different but easier to follow for a home baker. Thank you for coming out with English videos.
thanks for putting in the time to make these videos, they are incredibly helpful and looking forward to more deep dives on other aspects of the process :-)
great instruction, very detailed and helpful, even for the experienced bakers ;) Thank you PS. if you can do a mischbrot -- ~50/50 mixture of wheat and rye. The lack of gluten in rye presents a particular challenge..
Thanks Peter for keeping it real and simple. Unlike many other bakers who try to make sourdough baking sound complicated, you’ve invited a bunch on us newbie bakers to learn and level up our standards.😊 2 questions: 1- For the starter, you say it has to look watery. Can you elaborate about the ratio, is it supposed to look water after it peaks and you mix it? 2- For baking, you turned off the oven after heating it at 220°C for the 1st 20min with steam. Why do you do this?
Hello, Cowboy!!! Happy to found your channel love your folding method and can wait to become as good” once the dough is fully mix and before it’s cut to start fermentation love how it looks the structure in softness of the dough, thanks and Bendiciones
Thank you Peter I learned a lot about your bread, and had some meditation. Will try it soon. Ordered some Italian flower to make it happen. Best wishes from Germany.
I agree. I followed this recipe and for the first time, I've baked two loaves that would pass for professional grade. I'm shocked that I pulled this off. The crumb is amazing...open but not holey. The taste is sweet but not too acidic. The crust is crunchy with lots of miallard reaction going on. I've finally done it. Tick ✅ that off the bucket list. Thank you Simple Sourdough
@24:00 Offering up the dough across the banneton and folding together it as it goes in is just a super little detail. I've never seen that before. My usual dough is 20% rye so does not have the same elasticity as yours but that step works really well. Many thanks.
Going to try that float test tomorrow.. If it works it's going to drastically improve my attempts! I've tried using rise % and temperature with inconsistent results.
I loved your video, I've never seen anyone tear the bread like that and eat it, that gave me a laugh, your love of bread is so apparent :-) I've been baking sourdough for 2 years now and it's really interesting to see you do a lot of things differently to me, how long is your bulk, you said 2 hours but then how long do you leave it in the bannetons before you put it in the fridge? Also never heard of anyone turning off the oven when the bread first goes ing I'll have to give your method a go and report back :-)
Have you ever tried baking 2 loaves at the same time with this method? Do you think the steel and oven hold enough thermal energy to raise 2 loaves at once? BTW I've had amazing results using your oven method. I had been experimenting with not preheating the top part of my cast iron, with good results; but switching off the oven entirely to create a giant bread sauna is just brilliant. It's a total game changer, and energy efficient to boot! Thank you for sharing.
hey thanks for the great videos! I checked out that website you said to calculate percentage and it gives 64% hydration for you recipe but that is wrong.. could you explain please:)
How long do you let the loaf proof in the basket before sending it to the fridge? I didn’t hear a time with that and wanna make sure I’m following it correctly. Your video is super helpful!
I loved to watch!! Thank You! How kong the dough was resting in the proofing basket before you put it into the fridge? Was the fridge around 6 c degrees? Thank you if you answer!
I'm learning to make sourdough and your videos are very helpful. Thank you! If I use 50% or 100% wholegrain spelt would the recipe and method remain the same?
Lige meget hvor nøje jeg følger surdejsopskrifter, ender min dej altid alt for flydende og klistret, ikke fast, og mine brød og boller bliver ofte flade. Hvad gør jeg forkert?
Im going to try the floating dough. I purchased spelt flour to try this. Im baking frequently to learn how long to proof the dough. I have a tendency to over proof doughs with whole grains.
Hi Peter, I am still very new to baking and baking sourdough bread. Is the water temps real important whether doing an autolyse or just regular and if so what is the best target range? Thank you. chris
Great video, i will give this recipe & method a try tomorrow when I’m baking again. One question, though: why not simply turn the oven to “top and bottom heat” (e.g. NOT fan-forced) and simply leave it on and/or lower the temp to something like 230C? Would that affect the oven spring compared to turning the oven off altogether like you suggested? Many thanks
Hey Peter, great video with interesting tips! Just wanted to make sure i understood correctly: you're turning off the oven for the first 20 mins but it's still baking? I'm struggling to understand how that would work, but obviously it worked beautifully for you! Can you please write a sentence on this? Thanks again and good luck with the channel!
@@SimpleSourdough That's amazing. I use a dutch oven, but I've been wanting to try an open bake and I'll definitely give it a try. I only have a pizza stone though, should it work as well? Btw the way you're folding the dough before putting in the banneton is pretty cool, i just tried it myself and i feel like it gives some great extra tension.
Hi Peter, I just subscribed. Thank you for your detailed tutorial, I will try all the techniques that you taught. I have a question, my levain didn’t rise double in 5,6 hours, do I keep waiting until it’s doubled? Any tips for this? Thank you very much!
I am inspired by your video which is so simple that the work you do not damage the bread dough. Since I am a beginner I have to reduce water to about 70% and... Do I have to reduce the amount of starter in hot summer(in Japan)? One more question, is your oven electric? Mine is a gas oven and reaches 480℉in 15 mins, have another thermometer in the oven, still preheat for 45 mins?
I might be late, but I still wanna ask something. I still can't form a crust, am I scoring it wrong or my dough is not proofed enough? I cannot do cold proof because my fridge is not cold enough and it could lead to potential over-proof. My weather is always at around 26°C and 22°C at night, how long do I have to bulk ferment my dough so it doesn't went over-proof?
Hello guys, heard about you from Foodgeek UA-cam channel. Thanks for taking the time to make these videos. I live in Europe have a question for you and others, where to I can order quality bread flour? Specifically I live in Prague and buy Probio brand flour.
thanks for amazing video..i make bread almost 4 years but i have to learn :)..one q: why you dont use pot with lid? or glass baking pan with "roof? because when you make a steam it is not good for oven..thanks..
@@SimpleSourdough here i have 18c, I'm in proofing time before pre shape, and 2 hours have passed and the dumpling still doesn't float, but now I know it's because of the temperature, so I'll wait longer. Thanks for answering. I love your concept, inspire me 💚🤟
Great video. Thank you for sharing your techniques. I loved the floating blob idea and adopted it, and it worked very well. Have a question though. The floating blob dictates when to start preshaping, and yet you say it could take up to 45mins to dry out and relax sufficiently for final shaping, placing in banneton and then allow another 30mins to relax and fill the banneton, before placing in the fridge. Given the dough is going to take another 30-45 mins to chill to around 4deg, doesn't all this allow for over proofing the dough?
Thanks for the video. It would be helpful if instead of only mentioning the 40C water temperature if you would also mention (1) your Desired Dough Temperature after the mix and (2) the temperature you bulk ferment at (I have a temperature controlled proofing box). Thanks.
Hello, very nice video! Just one question, when we took the dough outside from the fridge, we leave it outside for a bit or we start the process for the oven?
Once the dough is floating in the water and after shaping, can this go straight into an oven rather than retarding in the fridge? Thanks. Hope 22 is a great year for your bakery. Loving the videoa
@@SimpleSourdough thanks for the reply. It was just incase of an emergency and running out of bread and my wife then going to buy sliced bread from supermarket. We don't want that!
The only thing I would add would be to include temperatures in Fahrenheit in addition to Celcius. There are over 300 million Americans who don't have a clue as to what 40 degrees Centigrade is (it's about 104 degrees Fagreheit which is quite warm).
Thank you all for watching 👍 please like/sub
www.simpelsurdej.dk/
instagram.com/simpelsurdej/
Great instructions. Began my sourdough journey 19 months ago, it's become a passion. Loved how you were very dry, serious, until right at the end. Ripped the loaf open and took a bite, lol.
This is by far the best tutorial sourdough bread video on UA-cam, and I have watched a lot of them 😊. Thanks for being so generous and sharing your knowledge.
Best tutorial and method I found. Worked really well compared to other recipes I tried.
I watched tons of Sourdough bread clips from many many channels, from many UA-camrs around the world. You're a very informative and really practical one. Thank you so much for sharing. 🙏
Thank you so much, we have a lot of new videos out now and we got more coming on that
@@SimpleSourdough love your videos! What temp do you bulk ferment at? Trying to get the proofing time perfect. Thanks!
I need to rewatch this one as there was too much noise around me. Ive just come across your UA-cam and have watched two of your videos on sourdough. I must say that Ive learnt so so much from your two videos. THANK YOU for explaing it the way you do. Youre an excellent teacher. 🥰🖐🏼
Thank you so much Kerri! Really appriciate it
Thank you so much for this. Especially loving this tip:
16:40 putting small dough ball into room temp water to know when it's ready to be shaped (bookmarking for later!)
I still love this video and your recipe. Thank you for making this!
Thank you so much
The ending was simply awesome. Love that ripping loaf apart and the big bite.
🤣♥️ glad to hear that. Shared opinions on that one
Я такая счастливая!!
Хочется всему миру кричать о том,что я пеку хлеб❤❤.
Огромная благодарность Вам за Ваш труд,за время,что тратите на нас.Ха то,что любите печь хлеб и занимаетесь любимым делом,даром делитесь своими знаниями и опытом-это очень дорого.
Здоровья Вашим рукам и мирного неба.
От всего сердца благодарю❤❤
Thank you for this recipe.
1st - my kitchen is not a mess anymore. It is so good to work in the container instead of the top of my table.
2nd - I am a beginner... My 5th loaf was a huge mess, so I took a step back and your video helped a lot. MAy loaf is in the oven. still has 20 minutes left to bake, but I cam already tell it is the best loaf I have ever baked.
TY again. Greetings from Hungary.
Thank you
What a great step by step guide to sourdough, loved it! The little trick with the small ball of dough in room temp: water to know when bulk fermentation is completed is masterful, so many people struggle to know this as I do, this just makes it so simple, thank you!
I will also try turning my oven off even though I bake in a dutch oven.
Please keep the videos coming, and I subscribed, how could I not.
Thank you Mark 🙏🙏🙏
what temperature do you bulk at? curious how this dough is ready so much faster when comparing to bulk fermentation times on charts etc.@@SimpleSourdough
I love this video - I've watched it repeatedly, and try to bake along to it. It's a combination of instructional video and meditation! As someone who wants to start a coffee shop / bakery, it's a real inspiration to watch your channel and see all that you're doing.
Wow Thank you for the kind words Andrew! Im happy that the video has that effect ☺️ -Peter
@@SimpleSourdough Can I ask a question? I sometimes find that all looks good until pre-shaping, but then when I want to shape before putting into the banneton, the top dries out okay, but the bottom of the dough seems very wet and sticky suddenly. It hasn't seemed too wet until that point, but it makes the final shaping difficult because it's all sticking to my hands and everything else! Any ideas why that might be, and what I can do about it?
@@andrewrichards9176 Then the dough has started to overferment
@@SimpleSourdough Ah... Thanks, that's helpful.
This is the video that enabled me to produce my first real professional grade loaf. Thanks Simpel Sourdough
This was brilliant! Thanks for explaining the 'why' of each step! I'm excited to try your techniques on my next bake!
A new subscriber here. Came here after Sune's (Foodgeek) recommendation of your method. I've been watching your videos and it has been very insightful. Your methods are a bit different but easier to follow for a home baker. Thank you for coming out with English videos.
Thank you Asha 🙏 a lot more to come
thanks for putting in the time to make these videos, they are incredibly helpful and looking forward to more deep dives on other aspects of the process :-)
More to come- Thanks Ben!
Excellent video, also loved the ending great work
Just learned the trick with the dough in a water from you, thank you. I do struggle with high hydration, you made it look so easy.
Great video
Thanks Johnny :)
Wonderful. I love how you handle the dough and explain. And few very interesting tricks. You just got yourself a new subscriber! :D
🙏♥️
great instruction, very detailed and helpful, even for the experienced bakers ;)
Thank you
PS. if you can do a mischbrot -- ~50/50 mixture of wheat and rye. The lack of gluten in rye presents a particular challenge..
Always AWESOME videos!!!! I will try this one in the weekend yumiiiii
😊🥖🤍
Great educational video. I have alway performed stretch and folds. I think I will try coil folds on my next loafs.
🙏🙏
Thanks Peter for keeping it real and simple. Unlike many other bakers who try to make sourdough baking sound complicated, you’ve invited a bunch on us newbie bakers to learn and level up our standards.😊
2 questions:
1- For the starter, you say it has to look watery. Can you elaborate about the ratio, is it supposed to look water after it peaks and you mix it?
2- For baking, you turned off the oven after heating it at 220°C for the 1st 20min with steam. Why do you do this?
🙏
1. Equal parts water and flour
2. To stop ventilation and dry out the crust
Hello, Cowboy!!! Happy to found your channel love your folding method and can wait to become as good” once the dough is fully mix and before it’s cut to start fermentation love how it looks the structure in softness of the dough, thanks and Bendiciones
Thank you Peter I learned a lot about your bread, and had some meditation. Will try it soon. Ordered some Italian flower to make it happen. Best wishes from Germany.
🙏🙏♥️🥖☺️
would love to know the protein % of your tipo 00!@@SimpleSourdough
So nice, thanks for puting your time and sharing your konwledge with us, greetings from brazil!!
Thank you!
Beautiful bread, my favorite sourdough tutorial!! Thank you for sharing!!
Wow Thanks Pei Chen! ☺️🙌
Amazing!
Great tutorial, thank you!!
Thanks for the detailed video. Amazing! Can you make one for sandwich buns/ fralla ?
Simply the best sourdough content on the whole fckng UA-cam
Wow! Thanks Raquel ♥️🙏 please share the word
I agree. I followed this recipe and for the first time, I've baked two loaves that would pass for professional grade. I'm shocked that I pulled this off. The crumb is amazing...open but not holey. The taste is sweet but not too acidic. The crust is crunchy with lots of miallard reaction going on. I've finally done it. Tick ✅ that off the bucket list. Thank you Simple Sourdough
Hello, I followed your guide making sourdough bread. It’s really good. Thank you.
Welcome :)
Perfect instructional!
Thank you so much!
@24:00 Offering up the dough across the banneton and folding together it as it goes in is just a super little detail. I've never seen that before.
My usual dough is 20% rye so does not have the same elasticity as yours but that step works really well. Many thanks.
Welcome 😊
Just subscribed and loving your videos/ tutorials 👌🏻 I’m determined to bake sourdough as good as yours looks 😁😍
🙏🙏🙏🤍
Nice! Thanks!
Welcome!
Going to try that float test tomorrow.. If it works it's going to drastically improve my attempts! I've tried using rise % and temperature with inconsistent results.
Thank you very much for a brilliant video.
Very welcome!
Thanks for the great instructional, very thorough, and informative. I'm curious to know why you use 00 flour any particular reason?
It has high protein :)
@SimpleSourdough thank you for your reply. I've only used 00 for pizza and never tried it for loaf.
Great tutorial, one of the best I've seen (and I've seen a lot!). Subscribed of course; love the channel!
Thank you!
AMAZING!
:)
So good! Thanks
Thx!
Very informative video and well done with a surprise ending!!:-) that made me laugh.
😂🙌 Thank you Regina
I loved your video, I've never seen anyone tear the bread like that and eat it, that gave me a laugh, your love of bread is so apparent :-) I've been baking sourdough for 2 years now and it's really interesting to see you do a lot of things differently to me, how long is your bulk, you said 2 hours but then how long do you leave it in the bannetons before you put it in the fridge? Also never heard of anyone turning off the oven when the bread first goes ing I'll have to give your method a go and report back :-)
Thank you Caroline!
Haha! The total bulk is 4-5h.
Yes a little rest in bannetons aswell.
Let us know how it turns out 😊🙌
Have you ever tried baking 2 loaves at the same time with this method? Do you think the steel and oven hold enough thermal energy to raise 2 loaves at once?
BTW I've had amazing results using your oven method. I had been experimenting with not preheating the top part of my cast iron, with good results; but switching off the oven entirely to create a giant bread sauna is just brilliant. It's a total game changer, and energy efficient to boot! Thank you for sharing.
Thank you!!!
WELCOME!
hey thanks for the great videos! I checked out that website you said to calculate percentage and it gives 64% hydration for you recipe but that is wrong.. could you explain please:)
Are you guys based out of copenhagen, next time i am there i will surely visit your store. Your breads look amazing!!!!
Thx!
If my fridge is at 4C should I let the dough sit an extra hour before going in the fridge ?
Hello thanks a lot for this tutorial ! Can you make baguettes with this recipe ?
Hi, you didn't cover the proofing dough inside the fridge, would it be dry out and forming a thick bottom crust on the bread ?
Yes we never cover the dough. The small bottom crust works to our advantage :)
How long do you let the loaf proof in the basket before sending it to the fridge? I didn’t hear a time with that and wanna make sure I’m following it correctly. Your video is super helpful!
I loved to watch!! Thank You! How kong the dough was resting in the proofing basket before you put it into the fridge? Was the fridge around 6 c degrees? Thank you if you answer!
4-5h
Love your content! At what temperature you get those bulk fermentstion times?
Thx! 16c
wow!!! that's super cold!! only 2 hours of bulk fermentation at 60 degrees F?? Surely a typo and he meant 26 degrees celcius @@SimpleSourdough
I'm learning to make sourdough and your videos are very helpful. Thank you! If I use 50% or 100% wholegrain spelt would the recipe and method remain the same?
Am really enjoy of your sharing👏 Going to try make one tomorrow.
Can I replace the rice flour with Semolina flour please.
Yes :-) or any cornflour
Hey thanks for the Video! I wanted to ask where you got that bowl from?
Normal in scandinavia :)
Lige meget hvor nøje jeg følger surdejsopskrifter, ender min dej altid alt for flydende og klistret, ikke fast, og mine brød og boller bliver ofte flade. Hvad gør jeg forkert?
Im going to try the floating dough. I purchased spelt flour to try this. Im baking frequently to learn how long to proof the dough. I have a tendency to over proof doughs with whole grains.
Hi Peter, I am still very new to baking and baking sourdough bread. Is the water temps real important whether doing an autolyse or just regular and if so what is the best target range? Thank you. chris
hey, awesome video! i do have a question, how warm is it in your bakery? bulk fermentation is taking longer for me
Great video, i will give this recipe & method a try tomorrow when I’m baking again. One question, though: why not simply turn the oven to “top and bottom heat” (e.g. NOT fan-forced) and simply leave it on and/or lower the temp to something like 230C? Would that affect the oven spring compared to turning the oven off altogether like you suggested?
Many thanks
Hi Hannes,
Most fans will still run with top/bottom heat. It really depends. We get the best result this way :-)
Hi. What is the reason for the hot water? To speed up bulk fermentation?
Yes and keep a high dough temp :)
@@SimpleSourdough thanks for the reply and the videos. Appreciate it. Will use some warmer water today and see what my DDT is and bulk time
@@leeedwards3783 Awesome Lee let me know How it goes :-)
Great videoI I didn't think that the "poke test" worked on cold dough.
🙏
Would you do a video on a loaf pan, sandwich sourdough please? Thanks in advance!
Its already up :-) dourdough toast
Hey Peter, great video with interesting tips!
Just wanted to make sure i understood correctly: you're turning off the oven for the first 20 mins but it's still baking?
I'm struggling to understand how that would work, but obviously it worked beautifully for you!
Can you please write a sentence on this?
Thanks again and good luck with the channel!
Yes this is to get the best proof. If the fan is on the crust might dry out too fast. The bakingsteel helps the oven to stay warm:-)
Thx
@@SimpleSourdough
That's amazing.
I use a dutch oven, but I've been wanting to try an open bake and I'll definitely give it a try.
I only have a pizza stone though, should it work as well?
Btw the way you're folding the dough before putting in the banneton is pretty cool, i just tried it myself and i feel like it gives some great extra tension.
@@eladguitar Yes the pizza stone works too :-)
Thanks for the tips, why do you use hot water while many other recipes do use room temperature water?
Hi Peter, I just subscribed. Thank you for your detailed tutorial, I will try all the techniques that you taught.
I have a question, my levain didn’t rise double in 5,6 hours, do I keep waiting until it’s doubled? Any tips for this?
Thank you very much!
Use warmer water for feed :)
@@SimpleSourdough Thanks for your reply, will try next time.
I am inspired by your video which is so simple that the work you do not damage the bread dough. Since I am a beginner I have to reduce water to about 70% and...
Do I have to reduce the amount of starter in hot summer(in Japan)? One more question, is your oven electric? Mine is a gas oven and reaches 480℉in 15 mins, have another thermometer in the oven, still preheat for 45 mins?
Hi i autolyse 3.5hours can it cause bread not sprin?and no ear open?Thanks
Yeah
Great video. What percentage of hydration sourdough starter do you have?
He said 100%
I might be late, but I still wanna ask something.
I still can't form a crust, am I scoring it wrong or my dough is not proofed enough? I cannot do cold proof because my fridge is not cold enough and it could lead to potential over-proof. My weather is always at around 26°C and 22°C at night, how long do I have to bulk ferment my dough so it doesn't went over-proof?
Hello guys, heard about you from Foodgeek UA-cam channel. Thanks for taking the time to make these videos.
I live in Europe have a question for you and others, where to I can order quality bread flour? Specifically I live in Prague and buy Probio brand flour.
Instead of spelt can I use whole wheat flour or rye flour ? Thanks and regards from Ecuador
Hi, did you use room temperature water or boiling hot water?
Higher than room temp 32-34c :-)
thanks for amazing video..i make bread almost 4 years but i have to learn :)..one q: why you dont use
pot with lid? or glass baking pan with "roof? because when you make a steam it is not good for oven..thanks..
Hi Martus,
Thanks!
Well anything for the Perfect bread.. and this is how in a home oven🤣 Most ovens can handle steam tho
Do you have any tips for using a spiral mixer for this recipe?
Yes we always do that. See other vids :)
Great job !!!🙌🙌🙌I would like to ask you if I could leave the dough in the fridge for 16 hours ???
Thx yes
Where can I purchase the bowl you use for making your bread dough?
Antique store in scandinavia
Is that a 9" or 10" oval banneton? They seem to be rather large.
When doing your final form how is your dough so elastic and relaxed? Mine has more tension than yours and does not want to be formed as easily🤨
High water content and spelt. Also a young Levain helps alot :-)
@@SimpleSourdough I am at about 75.5%. What percent are you at in your video?
I as well use a young starter. It must be the flour type I am using
@@Terratracer1909 80-85% on loafs :)
@@SimpleSourdough the recipe posted is a 76% hydration
@@Terratracer1909 Sometimes we add last 5% extra from bassinage
What is your room temperature there??
23c :)
@@SimpleSourdough here i have 18c, I'm in proofing time before pre shape, and 2 hours have passed and the dumpling still doesn't float, but now I know it's because of the temperature, so I'll wait longer. Thanks for answering. I love your concept, inspire me 💚🤟
@@dianabastos7102 🙏 Thank you - we are happy to inspire. More content will come soon
@@SimpleSourdoughBy the way, a little curiosity, what kind of wood is the workbench?
@@dianabastos7102 Beech wood :-)
Great video. Thank you for sharing your techniques.
I loved the floating blob idea and adopted it, and it worked very well.
Have a question though.
The floating blob dictates when to start preshaping, and yet you say it could take up to 45mins to dry out and relax sufficiently for final shaping, placing in banneton and then allow another 30mins to relax and fill the banneton, before placing in the fridge.
Given the dough is going to take another 30-45 mins to chill to around 4deg, doesn't all this allow for over proofing the dough?
A pity we didn`t get an answer to this question!
Thank you so much, we have a lot of new videos out now and we got more coming on that
where did you get the water sprayer ?
Shopping mall
Hi, is the same recipe user only White Flour?😊
yes can be
Thanks for the video. It would be helpful if instead of only mentioning the 40C water temperature if you would also mention (1) your Desired Dough Temperature after the mix and (2) the temperature you bulk ferment at (I have a temperature controlled proofing box). Thanks.
Thanks you!
The dough temp while resting for bulk is best at 27c. So 27 to both answers. After mix it can be a little higher no problem
Hello, very nice video! Just one question, when we took the dough outside from the fridge, we leave it outside for a bit or we start the process for the oven?
Thank you:) right away
Where is your bakery?
I would like to know where is the bowl from please?
Antique store scandinavia :)
@@SimpleSourdough Thank you : )
Once the dough is floating in the water and after shaping, can this go straight into an oven rather than retarding in the fridge? Thanks. Hope 22 is a great year for your bakery. Loving the videoa
I would let it proof a bit longer :-) but essentially Yes it could
@@SimpleSourdough thanks for the reply. It was just incase of an emergency and running out of bread and my wife then going to buy sliced bread from supermarket. We don't want that!
@@leeedwards3783 haha certainly not 🤣
Stupid question. What thermometer din you use in the beginning? Great video!
Thx! its on our web
er de udækket i køleskabet, eller lægger du dem i en pose eller putter film over?
Udækket :)
Instead of using strong white flour and wholegrain spelt can I just use bread flour.
Yeah
My major problem is that my breads overferment inside the fridge,what can I fo about it?
I'd say either turn the temp lower in the fridge or make cold fermentation shorter
epic ending!
:D
Why such hot water??
Faster proof
🍞👍
The only thing I would add would be to include temperatures in Fahrenheit in addition to Celcius. There are over 300 million Americans who don't have a clue as to what 40 degrees Centigrade is (it's about 104 degrees Fagreheit which is quite warm).
Google makes those changes easy