Great Job Tom. Your videos have really helped me. I first started my sourdough journey back in Nov. 2020 and bulk fermentation was the most difficult step to master. Thanks to your videos my loafs are no longer paving bricks. There is nobody on the internet that is more informative than you when it comes to sourdough bread.
DON’T change your video routine, Tom. There’s nothing like it anywhere. I don’t mean to sound harsh, but, in my opinion, if one doesn’t have time to watch your videos, they definitely don’t have time to engage the sourdough journey. Like any meaningful endeavor, “It just takes the time it takes”-No more. No less! Kudos!
I just started my sourdough journey and I can't emphasize enough how glad I am with the videos you make! Definitely in a time where every videos has to be short, it's really hard to find good content nowadays. So to find such a treasure makes me very happy 🥰 thank you for sharing your valued knowledge!🙏🏽 It motivates me to take the deep dive into sourbread making.
Fantastic stuff Tom. I'm glad someone who is passionate about sourdough has taken such painstaking steps to document the impact of various variables on sourdough baking. The insight you provided about the impact of dutch oven size was something I hadn't previously considered. I don't care if your videos are long; I'm an adult and am willing to invest the time necessary to understand processes important to me.
This is what I wanted to say too. The information is so valuable it deserves more than a two minute clip or a ten minute speeded up session of watching a stand mixer knead a ball of dough. Thank you for everything you’ve done for sourdough baking and bakers.
Your explanations of how all this works in making sourdough is not only informative, but so interesting. After watching your explanation on another video about starting and maintaining a starter, I found the answer to why my starter was not working. Can’t wait to understand bulk fermentation. That is another variable that I haven’t mastered. Thank you for doing all the ‘experiments’ and presenting them in a manner that I can understand.
Tom, I Love your use of the scientific method. I find all of your "materials and methods" informative, useful and fascinating. So I will keep watching your longer videos and enjoying every moment. This "review article", is good too!"
I love your videos. I’ll admit, the first one I watched, I was thinking ‘man, I sure wish he’d hurry up and get to the point’. But now I realize you were. I just needed a little more time to let the sciences create that kinetic energy in my brain.
@@thesourdoughjourney thank you. I printed up some of your downloads last night. I am impressed with the worksheets. I never intended to get this scientific when I began my sourdough journey. I thought it was just as simple as stirring and mixing a few things together and watching the magic happen. But it’s mush more than that. Who knew? You’ve really gone above and beyond in all the sciency stuff.
Top this "Master Index" with a couple of sessions for people to stop fearing their starter ( 50 Ways to Kill a Starter + Learn How to Dehidrate SD Starter) and stop asking "How old is your starter" but rather "how strong is your starter" and that's it! No more frustration baking sourdough. Thanks Tom, you are truly "The Sourdough Whisperer ( or wizard?)"!
I'm new to sourdough bread baking, about 6 months. I bake twice a week and I've watched a lot of creators on UA-cam dealing with bread. So far, your videos have helped me more than others understanding the processes. My starter is finally up to speed, and I now understand proofing and temperature thanks to your videos. Thank you very much!
Very well done video! One of the densest sourdough videos on youtube. Having this much information should increase the speed of everyone's journey to the perfect loaf. Thanks!
I watched about half the video last night and this morning, I get my first cup of coffee and the segment starts at the Temp section. I took my first sip of coffee and then you started throwing those thermometers out with a straight face and I literally spit coffee out laughing. 🤣 On a more serious note, I am learning so much from your videos. You have the best ones here on You Tube.
Unlearning is the best description you gave for my sourdough baking journey. I taught myself and made sourdough quite improperly for 25 plus years, ha ha. I worked in an Italian bakery as a young person (yeast only). I treated sourdough just like yeasted dough and could never understand what was wrong. I always figured it was because I had the wrong kind of oven, as they had pizza/bread ovens. It’s only in recent months I’ve been learning proper techniques, mostly from your channel and Facebook groups. A thousand thank you(s) for investing so much time in explaining sourdough science and techniques, so that home bakers like me striving for perfection can actually achieve something close to a beautiful, edible bread. 🙏🏼❤️
I love your videos and can not thank you enough! I’ve learned so much. You mention a few times that you are on social media and answer questions on crumb etc. please tell me where you are on social media. Tx!
Thanks. I am on instagram at @the_sourdough_journey I have a Facebook page at The Sourdough Journey I participate in Facebook groups where you can post your work and tag me: Sourdough Bread Baking Sourdough Geeks Sourdough Crafters Sourdough Starters - Sourdough Support Group
Love your videos Tom. I just got my incubator that you recommended. I can’t wait to have a fail proof starter! I’m so excited to have a constant temp. My climate is hot and humid here in the south and cold -20 in the winter. No more shot puts or paper weights. Thank you so much!!!! ❤
I know this video is a year old but I just saw it and I wanted to say I like your long detailed videos. This way we understand everything you are teaching us. Thanks Tom
Hey Tom, I think this is the first video I ever gave a standing ovation. 👏🏾 And the award for the best instructional video goes to……(opening envelope) “The 10 Secrets to Sourdough Success”
It is very encouraging to find that I had come to some of these conclusions after only a couple of trials. The most important lessons I learned were that you need to keep using the same recipe without variables in order to find out what is going on with that recipe. The second lesson was that less shaping is better. I didn't understand why perhaps I still don't but I know it's true.
Hey great video! Do you think you could make a longer version where you cover these points in greater detail?? 😛 Love the long ones, I watch em while I bake!
Well, this is the proper approach to baking. Thank you, Tom, for making all these experiments. I'm happy to say that my conclusions about the baking process are confirmed by your experiments.
I've been baking bread for... i don't know, a decade or so, maybe... but sourdough has always been something i've tried again and again, and it's my favorite kind of bread to bake. Nobody ever complains about my bread (haha) but i'm usually not 100% satisfied with it for various nitpicky reasons. Your videos are very interesting to me, and your recent one about strengthening your starter has really made me start to reevaluate my whole process. Some things i am already doing as you recommend in this video, but some are new angles of approach. I'm currently working on your 6-day stronger starter process, and it's working! i'm amazed at how much happier my starter seems to be, and i'm just at day 6 right now. BUT, i am also getting new questions. For instance, i use a baking stone and a steam pan, which i think is much better than fussing with the dutch oven. Any thoughts one way or the other? Anyway, thanks for the trove of informative videos. I'm working my way through them. : )
Thank you so much for the feedback. I've always used a Dutch oven, but I know others have success with open bakes and steam setups. But if you think the dutch oven is "fussing" you won't like the steam setups required. Here is a typical setup for how sourdough bakers create steam in their oven. It is a lot of work, in my opinion. www.theperfectloaf.com/baking-with-steam-in-your-home-oven/
@@thesourdoughjourney i actually use the baking stone and steam pan of water. it's easy for me -- i use a turkey baster to add the water, and the amount of steam it makes for the first 5-10 mins seems great to me. i think i was turned off of dutch ovens when i had a couple loaves come out of the banneton unevenly and hit the side, instead of falling into the middle. Also, dropping them into the dutch oven seemed to deflate my dough a bit, which seemed anti-productive and negated the point of the second rise. but you seem to get beautiful loaves with them, so i guess we all just use what works best.
Thank you for giving me the tools to analyze/diagnose my efforts. It reminded me of dancers always dancing in front of mirrors. Your remark about experienced sourdough bakers say bulk fermentation is determined by reading the dough. The process is so much a part of them that they no longer think about it. Which reminded me of Gelsey Kirkland telling George Balanchine she couldn't remember any of the dances when she was debuting, at the ripe old age of 17, in the Firebird. He told her to dance whatever she wanted.
I've been skipping shaping & bench rest for a few more gentle folds & rest in the bowl followed by an overnight refrigerator proof and consistently enjoying the most delicious & airy AP + Hard Winter Wheat + Pearl Barley hearth bread. This channel helped me observe & understand the state of the dough in a way that I could mold it into a process of my own. Much thanks!
You are the first person to say the baking vessel matters. I racked my brain as to why I was not getting the best oven spring, it was good but not great. Thanks again Tom for all the research and as always, well presented.
I haven't mastered anything yet, but your videos have been the MOST helpful of all. I had just started doing peak to peak feeding against most advice, and had great results, then I happened to see your video on it and it all made sense. I like the long videos and scientific approach, it really helps to understand what is going well or going wrong. Love the bulk o matic scale too. Thank you so much.
I've learned more in an hour and a half of your videos than I have in the countless other sourdough videos I've watched over the years. I am so mad that I'm just now finding this channel but I'm now subscribed and excited to watch more! Thank you for all the effort you put into these incredibly informative videos.
Thanks Tom. I am near Youngstown and have just started doing sourdough as my wife can only eat sourdough bread. My first loaf came out ok but I want to make it better!
Thank you! My sourdough friend sent me your video. I will be marathoning today while my latest densely-crumbed loaf rests in my kitchen. I wouldn't go as far as saying it's edible. Lol
Very informative. I was wanting to buy a smaller Dutch Oven than the small Dutch Oven I’ve been using. Now I’m going to pull out my big Dutch oven. Thank you for this entire video!
Awesome job Tom! I found you on Facebook and now I am following you here. You saved my starter .... now I am looking forward to understanding bulk fermentation! Legend! Thank you!
This video is great. Sourdough is such an art and a science. I’m still working on strengthening my starter using your peak-to-peak method. I’m itching to bake a loaf and have been doing discard recipes. I’ve also tried two sourdough loaves. First one was a brick. Second was VERY underfermented. And I know once I have a good starter the next loaf will probably be bad but I know eventually I’ll figure it out. This is character building! Edit: the deeper I get into this video, the more I realize that you’re an utter bread nerd.
Love, love, love your videos Tom, hey can never be too long and we watch them over and over again. The scientific foundation is fascinating and really helps.
Thanks again! I finally found out why my last week loaf got overproofed and how to avoid it next time. The detailed information you gave about the chemical battle in the starter, so educational!! And I instantly ordered an indispensable reliable thermapen.
Thanks again Tom for all your work and precision, I recently moved to a new home and therfore a new oven, all my results are totally differents :D the 240°C I had at my parents home is not the same as 240°C here so that's another point for your thermometer part Also I think one of the most difficult aspect of sourdough baking is sometimes the result could be interpreted as over AND under proofed but now I tend more to be between "perfect" and overproofed instead of my previous sessions which were always underproofed I also use the respectus panis method which I found simpler but my home tend to variate temperature on the day and also because of the weather outside so It's difficult to handle "when bulk fermentation is done" :) But i keep writing on my sourdough notebook ! If I visit USA I will give you some of our french flour for sure !
Thank you so much for the feedback. I have seen signs of both over and underproofing but this is usually caused by a weak starter. I have not tried Respectus panis but I plan to try it soon. Thank you. Also check out my new website at thesourdoughjourney.com
Thank you. I recommend starting with Episodes 3 and 4 of “When is Bulk Fermentation Done?” Series. Also check out my new website at thesourdoughjourney.com
Another great job, Tom! Thanks! I am watching you since your very beginning. I really appreciate your work and value every information you share with us.
I do fairly well now but I do need to come back and really fine-tune some things and watch some of these videos did you mention to hear you in the food geek do some really good stuff to help no matter what level you’re at so thank you very much for your time it’s very very helpful
Tom, all your videos are outstanding. Thank you. While I'm not using the Tartine, recipe currently, I'm trying to apply your techniques to improve my loaves. I have many more of your videos to watch and learn. Thank you for sharing your experience in a way that new to sourdough bakers can utilize. I'm still trying to understand (1) why putting the loaf in a cold DO or other type of vessel in a cold oven or (2) putting the loaf in a preheated heated oven but cold DO or vessel looks very good as compared to using a preheated DO. Also, is there any reason to measure the ph of a starter to check its acidity level? I've seen some pizza experts recommend it for pizza poolish or biga I think.
Thank you. Check out my new video on Baking Temperatures as Ovenspring. I’ve seen some people experiment with measuring pH but I haven’t seen any definitive results or generalized rules from using that method.
Thank you. I use King Arthur, Central Milling Company and Carinsprings. I’ve heard good things about Janie’s Mill. I’ve not done much with local milled flour. I try to use more widely available brands so people can replicate what I’m doing in the videos. Thanks again.
Gee Tom I’m so impressed with you videos. Best help I have found by far. Thank you so much. Lot of hard work in what you have done on your channel. I do not mind long videos at all. All the info is relevant. I do speed up the playback to 1.5 x though. You being very generous in sharing your learnings.
Tom ask of your videos are so awesome. They have helped me immensely. I have loved al the ones I’ve seen. Thank you so much for your videos! I’ve had Chad’s book 7 years and you have explained between the lines in depth. Thank you thank you thank you !
I’m really enjoying you videos! The details and science behind you techniques/instructions are very helpful. Your delivery and presentation is very detailed and relevant. I hope that your channel continues to grow and inform the community. Thank you for sharing your knowledge and experience with us all.
Thanks for the great video. In the segment where you compared the 3 different-sized dutch ovens, I noticed that they were all different colors as well, so there were two variables changed in the experiment. I have done thermal imaging of various cookware, and have noticed that color makes a difference: for example, matte black cast iron has a very high emissivity, maybe 0.98, whereas lighter colored cast iron coated with glossy vitreous enamel could be 10-20% lower. The corollary to emissivity is the absorption and heat-transfer coefficient of the surface. So it would be interesting to run the same experiment you did with the three different-sized dutch ovens using the same material and coating for all three. It is possible that both size and color have some effect. In your example, the smaller dutch oven was also the black color with highest emissivity, perhaps magnifying the effect. And to further complicate things, the difference due to color will likely be much less noticeable if you are using the convection function, because this changes the primary heat-transfer method in the oven from radiation to convection. What do you think?
That is fascinating. I never thought of the color impact, but it makes sense. I would need to buy more dutch ovens to do a proper experiment. But first, I am planning to do a series of detailed experiments with these three first. Let's see how that goes, and I will appreciate your feedback on that. I also will do the experiments with convection on and off to evaluate that impact. Thanks for the feedback and thoughtful insight. I appreciate it.
I really thought you were going to say : people say to me Tom can you make shorter videos, and to those people I say, No and just for asking me that, here's a 3 hour long video on lactobacillus.' That would have been amazing! Although I'd probably watch that video 😂
As always, thank you, Tom …you are my Guru.. Our loaves are improving each time by following you. The science of it all is the ultimate importance. No one explains it all as you do. ♥️. I appreciate ..🙏🏻. And yes, the video with your brother was both informative and hilarious. Loved it ..OH! and I just purchased (on FB Marketplace for $90) a Bròd and Taylor Proofer box, and oh, man, what a difference that proofer box has made! We now also started making homemade, high quality yogurt with that proofer box, also. I highly recommend a proofer box, and I know that you received one as a gift recently, also. What are your feelings about your new proofer ?
Thank you for the feedback. I really appreciate it. I love the proofer. I’ve only used it a few times but it is so much easier than constantly checking my oven temperature with the light on. Thanks again. I have some great new content coming out on my new website over the coming weeks. thesourdoughjourney.com The basic site is up and running but I’ll be doing an official launch video on t coming weeks.
@@thesourdoughjourney Awesome. I’ll be looking out for your new website! Right on, Tom ♥️. I just checked out your website and I’m ready! I’ll be sharing it with many others. Best wishes and keep on doing what you do so well ….🙏🏻. Looking at your website, I see that we follow the same SD UA-camrs, and belong to the same SD Facebook groups. We are both in good company …♥️
First... really fantastic content you make, about part 8, Dutch oven size matters.... did you test putting the bread in the oven and then immediately put the oven off for 10, 15, or 20 minutes... with a glass of hot water poured in at the bottom? that was for me the trick... I am sure you can explain that better than I.
Thank you. I’ve recently done a whole separate video on this topic of baking temperatures and ovenspring. I experimented with the “oven off” method (not on that video, but before I made the video) and found that if it improves your ovenspring it is only because you are preheating the oven too long or too hot to begin with. I explain in that video how the preheating time and temperature is one of the most critical factors to get correct for consistent baking. I recommend using an infrared thermometer to measure the oven and Dutch oven temperature when preheating to get consistent results every time. The “oven-off” method is also highly variable based on each person’s oven and Dutch oven’s ability to retain heat when you turn it off. I participate in various sourdough groups on social media, and the success rate with that method is about 50%. Because if all depends on preheating times, temperature and heat retention. Too many individualized variables to recommend it as a simple solution, in my opinion. For example, if I preheat my oven to 500F/260C for one hour and use a cast iron Dutch oven, the oven-off method would probably work but only because my oven was too hot to begin with). If I preheat my oven to 450F/232C for 25 minutes and use a steel roasting pan, the oven-off method would not be a smart idea. To really all about time and temperature and there are many ways to achieve great results.
Sir, I have learned so much from you. I am trying to decide if you are an engineer, a physicist, a chemist, or a statistician. I am just glad I didn't see you video series before I jumped into this head first. I would have been terrified! I started with Ben Starr's method, which he admits doesn't make a loaf as good as the one you are turning out, however, it seemed doable to me. I am hooked and now am trying to get to a higher level. Thanks for your "geeky" approach. I have almost as many thermometers as you.
Thank you! I am “none of the above” but have always like science and the scientific method. Ben Starrs method is a good beginner loaf. I like the Tartine method, which is more challenging, but helps you develop all the skills you need to tackle any other recipe/process in the future.
What a great video this is, Tom! Thank you so much! You sparked my interest with point 8, in a big way. There are so many parameters to explore; dutch oven size, which you talked about about, but also Dutch oven material (Cast iron vs ceramic vs stainless steel, each having different heat retention and heat radiance characteristics) and dutch oven internal texture (smooth interior like in a Le Creuset or stainless steel vs rough interior like in a Staub\un-enamelled cast iron or terracotta vessel).
Thank you! Yes. I’ve been doing some experiments with oven temps and Dutch ovens and there are a lot of variables that I was not expecting to find. Very tricky. I’m surprised no one has done research in this. It makes a huge difference in ovenspring. Also, check out my new website at thesourdoughjourney.com
@@thesourdoughjourney Hey Tom, thank you for replying. I will dive into your new website (congratulations!) and will donate, because your videos are fantastically informative and are right up my intelectual ally. Speaking of oven spring and temperatures, there's this interesting new strategy that's been floating around, in which the oven and dutch oven are preheated, once temp has been reached the loaf goes into the scorching hot dutch oven, covered, placed into the oven and the oven is turned OFF for the first half of the bake. After 20 minutes the dutch oven is uncovered and the oven turned back on, to finish the caramelization of the crust. This approach makes sense to me, as the gentler heat prevents the crust from forming too quickly and it's obviously much more economical, which is a huge plus, seeing how prices of gas and electricity are soaring where I'm from. I don't know if you've been exposed to this approach, but it would be cool to see you reviewing it. Take care and congrats once again!
Thank you. Yes, I’ve seen quite a few people try that approach recently. It seems to work. It really is all about managing the loaf surface temperature to ensure it does not reach about 340F/171C until the loaf has fully bloomed. You can do this a few different ways. Many recipes call for preheating the Dutch oven to 500F/260C then turning it down to 450F/232C when loading the dough, this essentially turns the heat “off” for about 6-10 minutes and reduces the temperature of the Dutch oven. Once the heat turns back on, it takes some time to start heating up the inside of the Dutch oven again (5-10 minutes), so you’re at somewhere between 11-20 minutes where the loaf thinks the oven is “off.” Turning the oven off for 20 minutes is a more fool-proof way of achieving this effect, but I think it needs a little more testing to see how much the temperature is really dropping in the Dutch oven during that time. I’ve been testing this for a few days (with 5 thermometers in my oven!). It is tricky to figure out exactly what is happening.
Just found this video and it is one of the best I have seen. Thank you for your efforts. I live in New Zealand and the High Grade Flour we can find has only 11.5% protein. Can I add a tablespoon of pure gluten flour to it?
I'd love to see you experiment with an Anova Precision Oven with a baking steel to determine the best temperature and percent steam settings and cooking stages. You can also use the oven as a fairly precise proofing cabinet with humidity control; also would love to see how you would tweak that.
Thank you. One of my upcoming videos will do a deep dive on baking methods and temperatures, so it may shed some light on this general topic. I do not have the Anova Oven but will look into that as a future purchase and review. Thanks for the feedback. I know that oven is becoming more popular and have looked at it many times.
Hello Tom…. Thank you for your video’s which I have recently stumbled upon since it had been several years since making sourdough bread. I did want to share with you after failing twice my third time was a charm because I stumbled on something very interesting…. In Chad’s Robertson’s other book “bread book” on page 80 he mentions “you can check the readiness with a float test…” which I did at 4 hours bulk fermentation ( I did all of my bulk fermentation at 80 degrees in my Breville) and it sank, I waited another hour and did the float test again and it floated then I shaped and placed in my proofing basket and into the fridge. It baked up perfect with a beautiful ear and “perfect” crumb!!!
Hi Tom - another great video! Have you ever done any work on ways to increase or decrease the sourness of the bread? I’d like to occasionally make my bread a bit less sour, and I’ve read a lot of conflicting information on ways to do that. FYI, I generally use the Tartine Country Sourdough recipe. Thanks for all your great insights!
Thank you, Ken. Great question. The best ways to make the bread less sour (especially with Tartine), is to do the leaven build per the book. 1:10:10 feeding the night before at a low overnight temperature (65F). And add the leaven before it fully peaks. This really reduces the acidity of the leaven. Then if you do the countertop final proof instead of the cold retard, you will get a real mild loaf. Almost doesn't even taste like sourdough, in my opinion.
@@thesourdoughjourney Why am I not surprised that you have a great answer for this Tom?! Thanks a million - I'll bake a loaf with this method this week!
It depends. I typically do an overnight leaven. I feed it 1:10:10 so it will slowly rise overnight. If I mix in the morning I do a 1:2:2 or 1:3:3 feeding.
Oh yes, I remember that you do a 1:10:10 for overnight. I've been doing 1:1:1. I'll have to try a 1:2:2 or 1:3:3. Is that subject in one of your videos? Thanks! You are such a great help. 😊
Terrific videos. Is the Dutch oven comparison coming soon? Presently using 5.5qt Le Creuset oval and considering either buying another to bake two loaves at the same time or buy a bigger one based on the teaser comments you offered in this video. Have everything dialed in…except the consistent ear. Say hi to your brother, and keep him away from the bread aisle at the local store.
Hi Tom, me again... Thanks to your advice, I managed the acidity of the starter and got great results. One thing though - my crust is coming out too thick and chewy (like a jaw breaker). What can I do to make it thinner? I am using a professional Sinmag oven with built-in steam and I do a 15-second burst of steam at the start of the bake.
Try cooling your baked loaf directly on a wooden cutting board (not a cooling rack) when it comes out of the oven. This will trap some moisture on the bottom and soften the bottom crust.
I just tried your method of no shaping and dang. That was great. It was a whole wheat no recipe loaf, but just paying attention got a significant improvement. It didn't taste great, that wheat flavor tastes raw and weirdly sweet. I'd love to hear more thoughts on whole wheat. Is there a way to make more whole wheat loaves that taste good?
Thanks. I don’t work a lot with 100% whole wheat. I’ve used something called “White whole Wheat” which is a finer milled whole wheat that behaves more like bread flour.
Hi Tom, Thanks again for the video, I love your methodical process! In the section titled “strengthen your starter”, you say that the yeast and lactobacillus compete for the same food source, so you want the yeast to win that battle, and reduce the acid. This is not correct: the very definition of a sourdough culture is a stable symbiotic relationship between a yeast and a bacteria (note symbiotic, not competitive). For example The lactobacillus metabolizes maltose, and actively transports and excretes glucose, which is what the yeast is able to metabolize. So they depend on each other to produce the products that they each need to survive. Moreover, the lactobacillus produces acid (lactic and sometimes acetic), which is not only the sour flavoring agent in sourdough, but also serves an antibiotic function to prevent competing yeasts from taking-over the culture. As you mentioned, protease is produced with the acid which ultimately breaks-down the gluten network in overproofing. The easiest way to adjust the growth-rate between the yeast and lactobacillus is to adjust fermentation temperature: maximum yeast reproduction rate is typically at 28°C, and the lactobacillus prefers the higher temperature of 32°C. [ref. Wing and Scott, “The Bread Builders,” p. 53] Here are a couple of additional references on the metabolism of yeast and bacteria in the sourdough fermentation process: [Beuhler, “Enzymes: The Little Molecules That Bake Bread,” Scientific American, Sept 28, 2012 blogs.scientificamerican.com/guest-blog/enzymes-the-little-molecules-that-bake-bread/ ] [Gänzle, MG et al. “Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation.” Applied and environmental microbiology vol. 64,7 (1998) www.ncbi.nlm.nih.gov/pmc/articles/PMC106434/ ] [Lactobacillus sanfranciscensis : The Key to the Perfect Sourdough microbewiki.kenyon.edu/index.php/Lactobacillus_sanfranciscensis ]
Thank you for that clarification. I knew as soon as I made that comment that it was not 100% accurate. But I've been trying to oversimplify the concept of yeast and lactic acid bacteria as "competing" resources so beginners understand the importance of both. So much focus is only on the yeast and the rising power of a starter, when the vast majority of issues I see with overproofing, undesirable crumb, etc. are caused by high acid load and proteolysis.
TAKE YOUR TIME TOM!!! These people need to fast forward. Thanks for taking time to make your great videos.
Thank you!
I agree the videos are very informative. I 💜your videos. I haven't seen anyone else providing the depth of information you are.
Great Job Tom. Your videos have really helped me. I first started my sourdough journey back in Nov. 2020 and bulk fermentation was the most difficult step to master. Thanks to your videos my loafs are no longer paving bricks. There is nobody on the internet that is more informative than you when it comes to sourdough bread.
Thank you for the feedback. I appreciate it.
❤ the best resource for any novice sourdough baker anywhere on the Net. You are the most gifted instructor I’ve ever come across, and I thank you!
Thank you!
DON’T change your video routine, Tom. There’s nothing like it anywhere. I don’t mean to sound harsh, but, in my opinion, if one doesn’t have time to watch your videos, they definitely don’t have time to engage the sourdough journey. Like any meaningful endeavor, “It just takes the time it takes”-No more. No less!
Kudos!
Thank you!!!
I have watched short videos and failed repeatedly . . . You are exceptional!
Thank you 🙏
Master bulk fermentation! Thank you!
Yes. Thanks.
I just started my sourdough journey and I can't emphasize enough how glad I am with the videos you make! Definitely in a time where every videos has to be short, it's really hard to find good content nowadays. So to find such a treasure makes me very happy 🥰 thank you for sharing your valued knowledge!🙏🏽 It motivates me to take the deep dive into sourbread making.
Feels like being back in college again in a good way!
Thanks. Good luck. 👍
Fantastic stuff Tom. I'm glad someone who is passionate about sourdough has taken such painstaking steps to document the impact of various variables on sourdough baking. The insight you provided about the impact of dutch oven size was something I hadn't previously considered.
I don't care if your videos are long; I'm an adult and am willing to invest the time necessary to understand processes important to me.
Thank you! I appreciate the feedback.
This is what I wanted to say too. The information is so valuable it deserves more than a two minute clip or a ten minute speeded up session of watching a stand mixer knead a ball of dough. Thank you for everything you’ve done for sourdough baking and bakers.
The best yet. Keep up the good work Tom.
Thanks! 🙏
Your explanations of how all this works in making sourdough is not only informative, but so interesting. After watching your explanation on another video about starting and maintaining a starter, I found the answer to why my starter was not working. Can’t wait to understand bulk fermentation. That is another variable that I haven’t mastered. Thank you for doing all the ‘experiments’ and presenting them in a manner that I can understand.
Thanks!
Priceless information and detail!! Thank you! Omg…Dutch oven size…it’s like being in economy 😂😂
Thanks!
Tom, I Love your use of the scientific method. I find all of your "materials and methods" informative, useful and fascinating. So I will keep watching your longer videos and enjoying every moment. This "review article", is good too!"
Thank you for the feedback. I appreciate it.
I love your videos. I’ll admit, the first one I watched, I was thinking ‘man, I sure wish he’d hurry up and get to the point’. But now I realize you were. I just needed a little more time to let the sciences create that kinetic energy in my brain.
Thank you. Also check out my website. Some of the information is summarized there. thesourdoughjourney.com
@@thesourdoughjourney thank you. I printed up some of your downloads last night. I am impressed with the worksheets. I never intended to get this scientific when I began my sourdough journey. I thought it was just as simple as stirring and mixing a few things together and watching the magic happen. But it’s mush more than that. Who knew? You’ve really gone above and beyond in all the sciency stuff.
Top this "Master Index" with a couple of sessions for people to stop fearing their starter ( 50 Ways to Kill a Starter + Learn How to Dehidrate SD Starter) and stop asking "How old is your starter" but rather "how strong is your starter" and that's it! No more frustration baking sourdough.
Thanks Tom, you are truly "The Sourdough Whisperer ( or wizard?)"!
Thank you for the feedback. I deeply appreciate it.
I'm new to sourdough bread baking, about 6 months. I bake twice a week and I've watched a lot of creators on UA-cam dealing with bread. So far, your videos have helped me more than others understanding the processes. My starter is finally up to speed, and I now understand proofing and temperature thanks to your videos. Thank you very much!
Thank you! Also check out my website at
thesourdoughjourney.com
Very well done video! One of the densest sourdough videos on youtube. Having this much information should increase the speed of everyone's journey to the perfect loaf. Thanks!
Thank you. “Density” is my thing.
“The perfect loaf remains elusive.”
So true! Lol
I have learned that sourdough does not need to be pretty to taste absolutely wonderful❤
Thanks!
I watched about half the video last night and this morning, I get my first cup of coffee and the segment starts at the Temp section. I took my first sip of coffee and then you started throwing those thermometers out with a straight face and I literally spit coffee out laughing. 🤣 On a more serious note, I am learning so much from your videos. You have the best ones here on You Tube.
Thank you!
I love your videos, just the way they are. 😊
Thanks! 😊
Unlearning is the best description you gave for my sourdough baking journey. I taught myself and made sourdough quite improperly for 25 plus years, ha ha. I worked in an Italian bakery as a young person (yeast only). I treated sourdough just like yeasted dough and could never understand what was wrong. I always figured it was because I had the wrong kind of oven, as they had pizza/bread ovens. It’s only in recent months I’ve been learning proper techniques, mostly from your channel and Facebook groups.
A thousand thank you(s) for investing so much time in explaining sourdough science and techniques, so that home bakers like me striving for perfection can actually achieve something close to a beautiful, edible bread. 🙏🏼❤️
Thank you 🙏
Thanks for the time stamps
Thanks.
I love your videos and can not thank you enough! I’ve learned so much. You mention a few times that you are on social media and answer questions on crumb etc. please tell me where you are on social media. Tx!
Thanks. I am on instagram at @the_sourdough_journey
I have a Facebook page at The Sourdough Journey
I participate in Facebook groups where you can post your work and tag me:
Sourdough Bread Baking
Sourdough Geeks
Sourdough Crafters
Sourdough Starters - Sourdough Support Group
Love your videos Tom. I just got my incubator that you recommended. I can’t wait to have a fail proof starter! I’m so excited to have a constant temp. My climate is hot and humid here in the south and cold -20 in the winter. No more shot puts or paper weights. Thank you so much!!!! ❤
Thanks. Good luck!
I know this video is a year old but I just saw it and I wanted to say I like your long detailed videos. This way we understand everything you are teaching us. Thanks Tom
Thank you for the feedback. I appreciate it.
Hey Tom,
I think this is the first video I ever gave a standing ovation. 👏🏾
And the award for the best instructional video goes to……(opening envelope)
“The 10 Secrets to Sourdough Success”
Thank you so much. I appreciate the feedback.
❤in the beginning I didn’t know what I started,but now I know for sure that journey will never end. Thanks for your help.
Thank you!
It is very encouraging to find that I had come to some of these conclusions after only a couple of trials. The most important lessons I learned were that you need to keep using the same recipe without variables in order to find out what is going on with that recipe. The second lesson was that less shaping is better. I didn't understand why perhaps I still don't but I know it's true.
Thanks!
Thank you very much!
Thanks. Also check out my website at thesourdoughjourney.com
Hey great video! Do you think you could make a longer version where you cover these points in greater detail?? 😛
Love the long ones, I watch em while I bake!
Yes. This is the setup for my next round of videos on many of these topics.
I love your rigor Tom .
Thank you.
Well, this is the proper approach to baking. Thank you, Tom, for making all these experiments.
I'm happy to say that my conclusions about the baking process are confirmed by your experiments.
Thank you!
I've been baking bread for... i don't know, a decade or so, maybe... but sourdough has always been something i've tried again and again, and it's my favorite kind of bread to bake. Nobody ever complains about my bread (haha) but i'm usually not 100% satisfied with it for various nitpicky reasons. Your videos are very interesting to me, and your recent one about strengthening your starter has really made me start to reevaluate my whole process. Some things i am already doing as you recommend in this video, but some are new angles of approach. I'm currently working on your 6-day stronger starter process, and it's working! i'm amazed at how much happier my starter seems to be, and i'm just at day 6 right now. BUT, i am also getting new questions. For instance, i use a baking stone and a steam pan, which i think is much better than fussing with the dutch oven. Any thoughts one way or the other? Anyway, thanks for the trove of informative videos. I'm working my way through them. : )
Thank you so much for the feedback. I've always used a Dutch oven, but I know others have success with open bakes and steam setups. But if you think the dutch oven is "fussing" you won't like the steam setups required.
Here is a typical setup for how sourdough bakers create steam in their oven. It is a lot of work, in my opinion. www.theperfectloaf.com/baking-with-steam-in-your-home-oven/
@@thesourdoughjourney i actually use the baking stone and steam pan of water. it's easy for me -- i use a turkey baster to add the water, and the amount of steam it makes for the first 5-10 mins seems great to me. i think i was turned off of dutch ovens when i had a couple loaves come out of the banneton unevenly and hit the side, instead of falling into the middle. Also, dropping them into the dutch oven seemed to deflate my dough a bit, which seemed anti-productive and negated the point of the second rise. but you seem to get beautiful loaves with them, so i guess we all just use what works best.
@@Dr_Bombay that works.
Thank you for giving me the tools to analyze/diagnose my efforts. It reminded me of dancers always dancing in front of mirrors. Your remark about experienced sourdough bakers say bulk fermentation is determined by reading the dough. The process is so much a part of them that they no longer think about it. Which reminded me of Gelsey Kirkland telling George Balanchine she couldn't remember any of the dances when she was debuting, at the ripe old age of 17, in the Firebird. He told her to dance whatever she wanted.
Thats interesting! Thanks for sharing.
The thermometers cracked me up, so true :)
Haha. Thanks.
Great video. Informative video is worth watching even if it is long.
Thank you.
I've been skipping shaping & bench rest for a few more gentle folds & rest in the bowl followed by an overnight refrigerator proof and consistently enjoying the most delicious & airy AP + Hard Winter Wheat + Pearl Barley hearth bread. This channel helped me observe & understand the state of the dough in a way that I could mold it into a process of my own. Much thanks!
That’s great! Thanks for the feedback.
Very thorough, love the music, and enjoy your dry humor! “Does temperature matter?” 😂
Thank you! Yes. I actually have about 10 more thermometers!
Thanks to you I baked my best loaf yesterday afternoon. Thank you for doing what you do! You’re the best! ❤
Thanks!
You are the first person to say the baking vessel matters. I racked my brain as to why I was not getting the best oven spring, it was good but not great. Thanks again Tom for all the research and as always, well presented.
Thank you. I appreciate the feedback and will keep looking for these little-know factors that have a significant impact.
I haven't mastered anything yet, but your videos have been the MOST helpful of all. I had just started doing peak to peak feeding against most advice, and had great results, then I happened to see your video on it and it all made sense. I like the long videos and scientific approach, it really helps to understand what is going well or going wrong. Love the bulk o matic scale too. Thank you so much.
Thank you!
im very happy to see your videos for the suordough bread master craft the dough. thank you
Thank you! Also check out my new website at thesourdoughjourney.com
I've learned more in an hour and a half of your videos than I have in the countless other sourdough videos I've watched over the years. I am so mad that I'm just now finding this channel but I'm now subscribed and excited to watch more! Thank you for all the effort you put into these incredibly informative videos.
Thank you! I appreciate the feedback.
I appreciate your scientific approach to sourdough …👏
Thanks!
Thanks Tom. I am near Youngstown and have just started doing sourdough as my wife can only eat sourdough bread. My first loaf came out ok but I want to make it better!
Thanks you. Check out my new website for lots more info at thesourdoughjourney.com
Good luck!
Thank you! My sourdough friend sent me your video. I will be marathoning today while my latest densely-crumbed loaf rests in my kitchen. I wouldn't go as far as saying it's edible. Lol
Thank you.
Very informative. I was wanting to buy a smaller Dutch Oven than the small Dutch Oven I’ve been using. Now I’m going to pull out my big Dutch oven. Thank you for this entire video!
Thanks. Bigger is better!
I am new to this subject and really appreciate the detail.
Thank you!
Awesome job Tom! I found you on Facebook and now I am following you here. You saved my starter .... now I am looking forward to understanding bulk fermentation! Legend! Thank you!
Thank you!
This video is great. Sourdough is such an art and a science. I’m still working on strengthening my starter using your peak-to-peak method. I’m itching to bake a loaf and have been doing discard recipes. I’ve also tried two sourdough loaves. First one was a brick. Second was VERY underfermented. And I know once I have a good starter the next loaf will probably be bad but I know eventually I’ll figure it out. This is character building!
Edit: the deeper I get into this video, the more I realize that you’re an utter bread nerd.
Thank you. Yes I am.
I love your videos - the longer ones are very helpful - thank you!
Thanks!
Tom… I’ve literally watched all your videos here on UA-cam… thx for this new update… great to see you again 😁 ♥️ 🍞 👍🏼
Thank you! I appreciate the feedback and support.
Recently I have followed your channel, and It's amazing. I have been watching your videos about 4 hours everyday. I love it. Thanks for your work!
Thanks for watching and thank you for the feedback!
Love, love, love your videos Tom, hey can never be too long and we watch them over and over again. The scientific foundation is fascinating and really helps.
Thank you!
Excellent!
Thank you!
I am so excited I found your channel. I have been looking for exactly what your doing. Thank you
Thank you! Also check out my website at thesourdoughjourney.com
Excellent resource....this channel is an underappreciated gem. The dutch oven size, who would have thought !?
Thank you. I appreciate the feedback.
@@thesourdoughjourney Absolutely... It's much appreciated. Ps. Im curious where your procedural rigor comes from, are you an engineer, academic?
Hi Tom! So enjoying your resources/videos and made a one off donation - Thank you!
Thank you! I received it, and I appreciate the support!
@@thesourdoughjourney You deserve better!
Perfect channel of Sourdough , Thank you so much.
Thanks for the feedback. Also check out my website at thesourdoughjourney.com
Thanks again! I finally found out why my last week loaf got overproofed and how to avoid it next time. The detailed information you gave about the chemical battle in the starter, so educational!! And I instantly ordered an indispensable reliable thermapen.
Thank you. Good luck!
I love The Gen-X Bread Academy of Cleveland OH!
Wax on, my brother! Never let the kids tell you it's too long. Wobegon represent!
You may like my recent homage to Gen X popular films. ua-cam.com/video/M8SiQJzFrrw/v-deo.htmlsi=XJJT5dS53xPtfIG4
Thanks again Tom for all your work and precision,
I recently moved to a new home and therfore a new oven, all my results are totally differents :D the 240°C I had at my parents home is not the same as 240°C here so that's another point for your thermometer part
Also I think one of the most difficult aspect of sourdough baking is sometimes the result could be interpreted as over AND under proofed but now I tend more to be between "perfect" and overproofed instead of my previous sessions which were always underproofed
I also use the respectus panis method which I found simpler but my home tend to variate temperature on the day and also because of the weather outside so It's difficult to handle "when bulk fermentation is done" :) But i keep writing on my sourdough notebook !
If I visit USA I will give you some of our french flour for sure !
Thank you so much for the feedback. I have seen signs of both over and underproofing but this is usually caused by a weak starter.
I have not tried Respectus panis but I plan to try it soon.
Thank you. Also check out my new website at thesourdoughjourney.com
Another awesome video! Headed over to your videos on bulk fermentation. Thank you Tom
Thank you. I recommend starting with Episodes 3 and 4 of “When is Bulk Fermentation Done?” Series.
Also check out my new website at thesourdoughjourney.com
Love your videos! Thanks for teaching me how to make sourdough bread!! Looking forward to the next video!
Thank you so much for the feedback. I appreciate it.
Another great job, Tom! Thanks!
I am watching you since your very beginning. I really appreciate your work and value every information you share with us.
Thank you! I appreciate the feedback.
I do fairly well now but I do need to come back and really fine-tune some things and watch some of these videos did you mention to hear you in the food geek do some really good stuff to help no matter what level you’re at so thank you very much for your time it’s very very helpful
Thank you for the feedback. I appreciate it. Sometimes the small adjustments really make a difference.
Tom, all your videos are outstanding. Thank you. While I'm not using the Tartine, recipe currently, I'm trying to apply your techniques to improve my loaves. I have many more of your videos to watch and learn. Thank you for sharing your experience in a way that new to sourdough bakers can utilize. I'm still trying to understand (1) why putting the loaf in a cold DO or other type of vessel in a cold oven or (2) putting the loaf in a preheated heated oven but cold DO or vessel looks very good as compared to using a preheated DO. Also, is there any reason to measure the ph of a starter to check its acidity level? I've seen some pizza experts recommend it for pizza poolish or biga I think.
Thank you. Check out my new video on Baking Temperatures as Ovenspring. I’ve seen some people experiment with measuring pH but I haven’t seen any definitive results or generalized rules from using that method.
Tom, love your thorough videos. I live in Nashville, Tennessee and am trying to source as local a mill as possible. Who flour do you use?
Thank you. I use King Arthur, Central Milling Company and Carinsprings. I’ve heard good things about Janie’s Mill. I’ve not done much with local milled flour. I try to use more widely available brands so people can replicate what I’m doing in the videos. Thanks again.
Gee Tom I’m so impressed with you videos. Best help I have found by far. Thank you so much. Lot of hard work in what you have done on your channel. I do not mind long videos at all. All the info is relevant. I do speed up the playback to 1.5 x though. You being very generous in sharing your learnings.
Thank you for the feedback. I appreciate it.
Tom ask of your videos are so awesome. They have helped me immensely. I have loved al the ones I’ve seen. Thank you so much for your videos! I’ve had Chad’s book 7 years and you have explained between the lines in depth. Thank you thank you thank you !
Thank you for the feedback. I appreciate it. I'm also launching a new website at thesourdoughjourney.com/
@@thesourdoughjourney oh wow! Thank you!
So great, it´s the best video I have seen on this theme and I'seen a lot. Very scientific. Congratulations and thank you
Wow, thank you! I appreciate the feedback.
I’m really enjoying you videos! The details and science behind you techniques/instructions are very helpful. Your delivery and presentation is very detailed and relevant. I hope that your channel continues to grow and inform the community. Thank you for sharing your knowledge and experience with us all.
Thank you! Also check out my website at thesourdoughjourney.com
Thanks for the great video. In the segment where you compared the 3 different-sized dutch ovens, I noticed that they were all different colors as well, so there were two variables changed in the experiment. I have done thermal imaging of various cookware, and have noticed that color makes a difference: for example, matte black cast iron has a very high emissivity, maybe 0.98, whereas lighter colored cast iron coated with glossy vitreous enamel could be 10-20% lower. The corollary to emissivity is the absorption and heat-transfer coefficient of the surface. So it would be interesting to run the same experiment you did with the three different-sized dutch ovens using the same material and coating for all three. It is possible that both size and color have some effect. In your example, the smaller dutch oven was also the black color with highest emissivity, perhaps magnifying the effect. And to further complicate things, the difference due to color will likely be much less noticeable if you are using the convection function, because this changes the primary heat-transfer method in the oven from radiation to convection. What do you think?
That is fascinating. I never thought of the color impact, but it makes sense. I would need to buy more dutch ovens to do a proper experiment. But first, I am planning to do a series of detailed experiments with these three first. Let's see how that goes, and I will appreciate your feedback on that. I also will do the experiments with convection on and off to evaluate that impact.
Thanks for the feedback and thoughtful insight. I appreciate it.
I really thought you were going to say : people say to me Tom can you make shorter videos, and to those people I say, No and just for asking me that, here's a 3 hour long video on lactobacillus.'
That would have been amazing! Although I'd probably watch that video 😂
Haha. Yes.
This one is pretty close. NEW!: How to Strengthen a Weak, ACIDIC Starter (A Barnyard Tragedy)
ua-cam.com/video/PBhCXlSq6G8/v-deo.html
Good to see you again!
Thank you.
As always, thank you, Tom …you are my Guru.. Our loaves are improving each time by following you. The science of it all is the ultimate importance. No one explains it all as you do. ♥️. I appreciate ..🙏🏻. And yes, the video with your brother was both informative and hilarious. Loved it ..OH! and I just purchased (on FB Marketplace for $90) a Bròd and Taylor Proofer box, and oh, man, what a difference that proofer box has made! We now also started making homemade, high quality yogurt with that proofer box, also. I highly recommend a proofer box, and I know that you received one as a gift recently, also. What are your feelings about your new proofer ?
Thank you for the feedback. I really appreciate it. I love the proofer. I’ve only used it a few times but it is so much easier than constantly checking my oven temperature with the light on.
Thanks again. I have some great new content coming out on my new website over the coming weeks. thesourdoughjourney.com
The basic site is up and running but I’ll be doing an official launch video on t coming weeks.
@@thesourdoughjourney Awesome. I’ll be looking out for your new website! Right on, Tom ♥️. I just checked out your website and I’m ready! I’ll be sharing it with many others. Best wishes and keep on doing what you do so well ….🙏🏻. Looking at your website, I see that we follow the same SD UA-camrs, and belong to the same SD Facebook groups.
We are both in good company …♥️
First... really fantastic content you make, about part 8, Dutch oven size matters.... did you test putting the bread in the oven and then immediately put the oven off for 10, 15, or 20 minutes... with a glass of hot water poured in at the bottom? that was for me the trick... I am sure you can explain that better than I.
Thank you. I’ve recently done a whole separate video on this topic of baking temperatures and ovenspring. I experimented with the “oven off” method (not on that video, but before I made the video) and found that if it improves your ovenspring it is only because you are preheating the oven too long or too hot to begin with. I explain in that video how the preheating time and temperature is one of the most critical factors to get correct for consistent baking. I recommend using an infrared thermometer to measure the oven and Dutch oven temperature when preheating to get consistent results every time. The “oven-off” method is also highly variable based on each person’s oven and Dutch oven’s ability to retain heat when you turn it off. I participate in various sourdough groups on social media, and the success rate with that method is about 50%. Because if all depends on preheating times, temperature and heat retention. Too many individualized variables to recommend it as a simple solution, in my opinion.
For example, if I preheat my oven to 500F/260C for one hour and use a cast iron Dutch oven, the oven-off method would probably work but only because my oven was too hot to begin with). If I preheat my oven to 450F/232C for 25 minutes and use a steel roasting pan, the oven-off method would not be a smart idea.
To really all about time and temperature and there are many ways to achieve great results.
Great video!
Thanks! You can also print the guide in the description of the video.
I love your analogies!
Thank you. I appreciate the feedback.
For me, it’s ok if it’s long. I learned so much
Thank you!
Sir, I have learned so much from you. I am trying to decide if you are an engineer, a physicist, a chemist, or a statistician. I am just glad I didn't see you video series before I jumped into this head first. I would have been terrified! I started with Ben Starr's method, which he admits doesn't make a loaf as good as the one you are turning out, however, it seemed doable to me. I am hooked and now am trying to get to a higher level. Thanks for your "geeky" approach. I have almost as many thermometers as you.
Thank you! I am “none of the above” but have always like science and the scientific method. Ben Starrs method is a good beginner loaf. I like the Tartine method, which is more challenging, but helps you develop all the skills you need to tackle any other recipe/process in the future.
Love you guy! Hello from Russia🖐
Thank you.
What a great video this is, Tom! Thank you so much!
You sparked my interest with point 8, in a big way. There are so many parameters to explore; dutch oven size, which you talked about about, but also Dutch oven material (Cast iron vs ceramic vs stainless steel, each having different heat retention and heat radiance characteristics) and dutch oven internal texture (smooth interior like in a Le Creuset or stainless steel vs rough interior like in a Staub\un-enamelled cast iron or terracotta vessel).
Thank you! Yes. I’ve been doing some experiments with oven temps and Dutch ovens and there are a lot of variables that I was not expecting to find. Very tricky. I’m surprised no one has done research in this. It makes a huge difference in ovenspring.
Also, check out my new website at thesourdoughjourney.com
@@thesourdoughjourney Hey Tom, thank you for replying.
I will dive into your new website (congratulations!) and will donate, because your videos are fantastically informative and are right up my intelectual ally.
Speaking of oven spring and temperatures, there's this interesting new strategy that's been floating around, in which the oven and dutch oven are preheated, once temp has been reached the loaf goes into the scorching hot dutch oven, covered, placed into the oven and the oven is turned OFF for the first half of the bake. After 20 minutes the dutch oven is uncovered and the oven turned back on, to finish the caramelization of the crust.
This approach makes sense to me, as the gentler heat prevents the crust from forming too quickly and it's obviously much more economical, which is a huge plus, seeing how prices of gas and electricity are soaring where I'm from.
I don't know if you've been exposed to this approach, but it would be cool to see you reviewing it.
Take care and congrats once again!
Thank you. Yes, I’ve seen quite a few people try that approach recently. It seems to work. It really is all about managing the loaf surface temperature to ensure it does not reach about 340F/171C until the loaf has fully bloomed. You can do this a few different ways. Many recipes call for preheating the Dutch oven to 500F/260C then turning it down to 450F/232C when loading the dough, this essentially turns the heat “off” for about 6-10 minutes and reduces the temperature of the Dutch oven. Once the heat turns back on, it takes some time to start heating up the inside of the Dutch oven again (5-10 minutes), so you’re at somewhere between 11-20 minutes where the loaf thinks the oven is “off.”
Turning the oven off for 20 minutes is a more fool-proof way of achieving this effect, but I think it needs a little more testing to see how much the temperature is really dropping in the Dutch oven during that time. I’ve been testing this for a few days (with 5 thermometers in my oven!). It is tricky to figure out exactly what is happening.
Just found this video and it is one of the best I have seen. Thank you for your efforts. I live in New Zealand and the High Grade Flour we can find has only 11.5% protein. Can I add a tablespoon of pure gluten flour to it?
Thank you. Yes, you can add some vital wheat gluten to your flour. 1-2% by weight is a good starting point. You do not need much.
I'd love to see you experiment with an Anova Precision Oven with a baking steel to determine the best temperature and percent steam settings and cooking stages. You can also use the oven as a fairly precise proofing cabinet with humidity control; also would love to see how you would tweak that.
Thank you. One of my upcoming videos will do a deep dive on baking methods and temperatures, so it may shed some light on this general topic.
I do not have the Anova Oven but will look into that as a future purchase and review. Thanks for the feedback. I know that oven is becoming more popular and have looked at it many times.
I enjoy long teaching
Thank you. You’ve come to the right place!
Hello Tom…. Thank you for your video’s which I have recently stumbled upon since it had been several years since making sourdough bread. I did want to share with you after failing twice my third time was a charm because I stumbled on something very interesting…. In Chad’s Robertson’s other book “bread book” on page 80 he mentions “you can check the readiness with a float test…” which I did at 4 hours bulk fermentation ( I did all of my bulk fermentation at 80 degrees in my Breville) and it sank, I waited another hour and did the float test again and it floated then I shaped and placed in my proofing basket and into the fridge. It baked up perfect with a beautiful ear and “perfect” crumb!!!
Yes, I’ve seen his recommendation in that book. That method works.
Hi Tom - another great video! Have you ever done any work on ways to increase or decrease the sourness of the bread? I’d like to occasionally make my bread a bit less sour, and I’ve read a lot of conflicting information on ways to do that. FYI, I generally use the Tartine Country Sourdough recipe. Thanks for all your great insights!
Thank you, Ken. Great question. The best ways to make the bread less sour (especially with Tartine), is to do the leaven build per the book. 1:10:10 feeding the night before at a low overnight temperature (65F). And add the leaven before it fully peaks. This really reduces the acidity of the leaven. Then if you do the countertop final proof instead of the cold retard, you will get a real mild loaf. Almost doesn't even taste like sourdough, in my opinion.
@@thesourdoughjourney Why am I not surprised that you have a great answer for this Tom?! Thanks a million - I'll bake a loaf with this method this week!
fantastic
Thanks!
Danke! Greeting from Germany 🇩🇪
Thank you. What part of Germany are you from?
@@thesourdoughjourney Hattingen, that‘s part of Nordrhein-Westfalen.
Tom, would you mind telling us what you do with your starter right before baking a loaf? Do you use a 1:2:2 feeding?
It depends. I typically do an overnight leaven. I feed it 1:10:10 so it will slowly rise overnight.
If I mix in the morning I do a 1:2:2 or 1:3:3 feeding.
Oh yes, I remember that you do a 1:10:10 for overnight.
I've been doing 1:1:1. I'll have to try a 1:2:2 or 1:3:3. Is that subject in one of your videos? Thanks! You are such a great help. 😊
we can watch other short duration vidoes and going through many failed loaves or watch Tom's videos and have better results of sourdough.
Thank you. I appreciate the feedback.
Tom , I’m a nurse I LOVE science
Thank you. 🙏
Thank yo so much for your videos
Thank you!
Terrific videos. Is the Dutch oven comparison coming soon? Presently using 5.5qt Le Creuset oval and considering either buying another to bake two loaves at the same time or buy a bigger one based on the teaser comments you offered in this video. Have everything dialed in…except the consistent ear. Say hi to your brother, and keep him away from the bread aisle at the local store.
Thank you. Yes, check out near the end of the video “the secrets of ovenspring and baking temperatures.” Bigger Dutch ovens are better.
love it!
Thanks!
Hi Tom, me again...
Thanks to your advice, I managed the acidity of the starter and got great results.
One thing though - my crust is coming out too thick and chewy (like a jaw breaker). What can I do to make it thinner? I am using a professional Sinmag oven with built-in steam and I do a 15-second burst of steam at the start of the bake.
Try cooling your baked loaf directly on a wooden cutting board (not a cooling rack) when it comes out of the oven. This will trap some moisture on the bottom and soften the bottom crust.
Interesting topic. Would like to compliment you on the audio of your videos
Thank you. I use a high quality AKG boom microphone instead of the iPhone mic that most use.
I just tried your method of no shaping and dang. That was great. It was a whole wheat no recipe loaf, but just paying attention got a significant improvement. It didn't taste great, that wheat flavor tastes raw and weirdly sweet. I'd love to hear more thoughts on whole wheat. Is there a way to make more whole wheat loaves that taste good?
Thanks. I don’t work a lot with 100% whole wheat. I’ve used something called “White whole Wheat” which is a finer milled whole wheat that behaves more like bread flour.
Hi Tom, Thanks again for the video, I love your methodical process! In the section titled “strengthen your starter”, you say that the yeast and lactobacillus compete for the same food source, so you want the yeast to win that battle, and reduce the acid.
This is not correct: the very definition of a sourdough culture is a stable symbiotic relationship between a yeast and a bacteria (note symbiotic, not competitive). For example The lactobacillus metabolizes maltose, and actively transports and excretes glucose, which is what the yeast is able to metabolize. So they depend on each other to produce the products that they each need to survive. Moreover, the lactobacillus produces acid (lactic and sometimes acetic), which is not only the sour flavoring agent in sourdough, but also serves an antibiotic function to prevent competing yeasts from taking-over the culture. As you mentioned, protease is produced with the acid which ultimately breaks-down the gluten network in overproofing.
The easiest way to adjust the growth-rate between the yeast and lactobacillus is to adjust fermentation temperature: maximum yeast reproduction rate is typically at 28°C, and the lactobacillus prefers the higher temperature of 32°C. [ref. Wing and Scott, “The Bread Builders,” p. 53]
Here are a couple of additional references on the metabolism of yeast and bacteria in the sourdough fermentation process:
[Beuhler, “Enzymes: The Little Molecules That Bake Bread,” Scientific American, Sept 28, 2012 blogs.scientificamerican.com/guest-blog/enzymes-the-little-molecules-that-bake-bread/ ]
[Gänzle, MG et al. “Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation.” Applied and environmental microbiology vol. 64,7 (1998) www.ncbi.nlm.nih.gov/pmc/articles/PMC106434/ ]
[Lactobacillus sanfranciscensis : The Key to the Perfect Sourdough microbewiki.kenyon.edu/index.php/Lactobacillus_sanfranciscensis ]
Thank you for that clarification. I knew as soon as I made that comment that it was not 100% accurate. But I've been trying to oversimplify the concept of yeast and lactic acid bacteria as "competing" resources so beginners understand the importance of both. So much focus is only on the yeast and the rising power of a starter, when the vast majority of issues I see with overproofing, undesirable crumb, etc. are caused by high acid load and proteolysis.
Thank you for the technical papers. I will definitely read these.
Thanks!
😊