I've been making bread with 500g flour and 75% hydration. It's a bit too sticky and the loaf is too big. I know baker's math, so I changed it to 400g flour and 70% hydration but it's still a bit too sticky and big. Can't wait to try your recipe. I bet it will be the perfect hydration and size for me 😊
I followed this recipe, it works wonderfully! I added an hour to bulk ferment because my apt is cold. Mix 30 min rest Stretch fold, shape 1 hour rest Lamination, spread dough to rectangle and fold then shape 2-3 hr bulk Shape Rest 20-30 min Shape and place in banneton Proof on counter for 20-30 mins Proof in fridge for 10-k 482F covered 20mins, 15mins uncovered
Muchas gracias eres muy gentil, quería preguntarte me sirva la harina de Manitoba yo vivo en italia, y cuál sería la harina más recomendable para q no me quede la masa tan pegajosa. Eres maravilloso para trabajar, metódico y cariñoso con la masa. 😊
100% it’s an amazing flour you mentioned ✌🏼 if it didn’t come together and stay sticky then you need to check your starter is it strong and active enough ? Follow some of the recipes and remember sourdough takes time
Hey You should always bake it, even if it's deflated. You'll still have a loaf of bread, it will just be lacking oven spring actually if means a shaggy dough after final proofing something wrong with it wether it’s wrong type of flour or not an active starter or rarely happen very overproofed dough in a hot climate which gonna give you a bread which is tasty but texture won’t be good enough if it’s lost its shape try to bring it together and reshape it if you want to save it or use it as prefermented dough to make another dough like a substitute option as a starter Note that even the dough it’s overproofed still hold its shape ✌🏼 hope I could explain to you
I did this one with the ingredients/measurements you have here and it came out pretty, it’s high, the scoring I did on the side of it is the best one so far, tastes GREAT, BUT it’s smaller than my past ones I’ve always made😅. How can I make the bread bigger please? I normally do 50g starter 350g water, 500g flour and 10-15g salt. Making yous my bread is smaller but I love the ear on it and it’s more plumpy!!!
Glad to hear that simply just make it work 500G bread 335G water 10G salt and 100G starter ✌🏼 learn about baking percentage: You have 500 G flour consider it as 100% the rest of the ingredients would be ? 65 to 68% water 2% salt 20% starter ✌🏼 keep baking
@@EnochnKale my sandwich recipe also easy to make you can reduce the amount of butter too if you found it difficult to handle ✌🏼 ua-cam.com/video/XV54QqNIvkI/v-deo.htmlsi=qIJDB2xf61cytALP
Keep baking you will master it check out this video might help you 8 Things I Wish I Knew Before - Sourdough Beginner Mistakes ua-cam.com/video/hVgMSFJ2ZmI/v-deo.html
Hola acabo de descubrir tu canal y creo que me enganchaste con tu forma de explicar tan sencilla 😊 Ya tengo tiempo queriendo hornear un pan pero el horno que tengo no me ayuda mucho 😢 pues no se las temperaturas para un hornito tipo Gourmia 😫 y termino horneando piza papeles pan tan duros que parecen piedras. Te agradecería muchismo si pudieras ayudarme un poco. Bendiciones 🙌
Hi there glad you found my channel useful. For a toaster small oven use highest temp for 20 min then reduce to 220 and bake for another 20 min always middle rack use cast iron or any heavy pot with lid help a lot preheat at least 1 hours . For gas oven the heat come mostly from bottom so you need to use extra sheet sometimes after first 20 min to prevent burning from bottom or change the rack position. For convection electric oven you need to bake with Dutch oven or create lots of steam 2 trays of boiling water and bake at 230 then reduce to 210 Hope this help you ua-cam.com/video/grN4QtcxBaA/v-deo.htmlsi=cIf11G1HpdBdjebq
Sure you can . Shape it let it proof on the counter until it pass the poke test . At very hot climate takes between 1 to 2 hours At a normal temp like 23c takes up to 4 hours sometimes ✌🏼
😄 got your point but never know if you never start make bread with outside starter or borrow from a friend once you fall in. Love with sourdough bread you will make starter automatically ✌🏼
That’s a good question It depends on your oven type and how much heat you can get inside if it’s an electric kinda new oven the one with convection , you need more steam cause it’s gonna push the steam out I can say half a kettle. First preheat the tray then pour the hot water or you can have two small tray one with boiling water so inside get steamy and the other one pour boiling water when you want to put the bread in . But if you have those kinda electric or gas oven that not push the steam out and the dough not gonna dry up faster a cup of water sometimes works or pieces of ice . **Note that you can put another tray on topest rack to trap more steam ✌🏼for convection ovens ** Check this one out too :👇🏼 ua-cam.com/video/grN4QtcxBaA/v-deo.htmlsi=446AdMGQKeic_Wqv And stay tune for an upcoming video I’m gonna explain all ✌🏼
Why my sourdough went sticky on the fermentation?? In the beginning the sourdough dough was ok. But after I fermentation like 3 hours it went to watery or stick. Looks like high hydration.
@@jenablitt6619 my bad yeah 100% I didn’t mention much about winter time actually since I’m living in east Asia . Most important part for you is to make a proofer I mean warm atmosphere for both your dough and sourdough starter to rise specially your starter needs warm atmosphere otherwise it’s not gonna be happy and unhappy starter make not a good sourdough bread ✌🏼 wether you invest on a small proofer or put everything inside the oven with just light on or if it’s freezing inside the oven with a extra pan of hot water ✌🏼 keep baking hope I could help you somehow I’ll definitely make a winter time sourdough video 👍 soon
I think I've sorted it. The starter was too wet. Also I was worried about over working the dough, but I think it helped to shape the dough for a lot longer.
I've been making bread with 500g flour and 75% hydration. It's a bit too sticky and the loaf is too big. I know baker's math, so I changed it to 400g flour and 70% hydration but it's still a bit too sticky and big. Can't wait to try your recipe. I bet it will be the perfect hydration and size for me 😊
Hope this recipe suits you and glad to have you hear feel free to ask any question you had 👍
I followed this recipe, it works wonderfully! I added an hour to bulk ferment because my apt is cold.
Mix
30 min rest
Stretch fold, shape
1 hour rest
Lamination, spread dough to rectangle and fold then shape
2-3 hr bulk
Shape
Rest 20-30 min
Shape and place in banneton
Proof on counter for 20-30 mins
Proof in fridge for 10-k
482F covered 20mins, 15mins uncovered
Glad to hear that you understand the recipe very well keep baking 🙏
مذهل ورائع
لا أعرف اللغة الانكليزية
لكن استمتع بمشاهدة صناعة الخبز
أستفيد بعض الشيء منك في تجاربي لصناعة الخبز المخمر
شكرا لك
Thanks a lot in the future I’ll add subtitles 🙏
Muchas gracias eres muy gentil, quería preguntarte me sirva la harina de Manitoba yo vivo en italia, y cuál sería la harina más recomendable para q no me quede la masa tan pegajosa. Eres maravilloso para trabajar, metódico y cariñoso con la masa. 😊
100% it’s an amazing flour you mentioned ✌🏼 if it didn’t come together and stay sticky then you need to check your starter is it strong and active enough ? Follow some of the recipes and remember sourdough takes time
Большое вам спасибо за такой подробный ролик 🫶🏻🥖☺️
You are welcome ✌🏼
Great video!
Thanks a lot man you have great contents too ✌🏼
amazing from Egypt
Please ask
If the dough rises and then falls before I put it in the oven, what is the solution?
Hey You should always bake it, even if it's deflated. You'll still have a loaf of bread, it will just be lacking oven spring
actually if means a shaggy dough after final proofing
something wrong with it wether it’s wrong type of flour or not an active starter or rarely happen very overproofed dough in a hot climate which gonna give you a bread which is tasty but texture won’t be good enough if it’s lost its shape try to bring it together and reshape it if you want to save it or use it as prefermented dough to make another dough like a substitute option as a starter
Note that even the dough it’s overproofed still hold its shape ✌🏼 hope I could explain to you
Por la receta en español y los tiempos de elevado , los tiempos en el horno , muchas gracias y un saludo
300G flour
200G water
6G salt
60G starter
20min with steam at 230 c
20 min without steam at 210c
I did this one with the ingredients/measurements you have here and it came out pretty, it’s high, the scoring I did on the side of it is the best one so far, tastes GREAT, BUT it’s smaller than my past ones I’ve always made😅. How can I make the bread bigger please? I normally do 50g starter 350g water, 500g flour and 10-15g salt. Making yous my bread is smaller but I love the ear on it and it’s more plumpy!!!
Glad to hear that simply just make it work 500G bread 335G water 10G salt and 100G starter ✌🏼 learn about baking percentage:
You have 500 G flour consider it as 100% the rest of the ingredients would be ? 65 to 68% water 2% salt 20% starter ✌🏼 keep baking
@@littlemoresalt thank you so much!!!! I’ll try it Monday!
@@EnochnKale my sandwich recipe also easy to make you can reduce the amount of butter too if you found it difficult to handle ✌🏼
ua-cam.com/video/XV54QqNIvkI/v-deo.htmlsi=qIJDB2xf61cytALP
Hola me encanta tu canal, ojalá pudiera hacer masa madre, lo he intentado y no lo logro😔, saludos de Costa Rica 🇨🇷🙋♀️
Keep baking you will master it check out this video might help you
8 Things I Wish I Knew Before - Sourdough Beginner Mistakes
ua-cam.com/video/hVgMSFJ2ZmI/v-deo.html
@@littlemoresalt gracias
@@xiniaobando3160 🙏❤️
Hola acabo de descubrir tu canal y creo que me enganchaste con tu forma de explicar tan sencilla 😊
Ya tengo tiempo queriendo hornear un pan pero el horno que tengo no me ayuda mucho 😢 pues no se las temperaturas para un hornito tipo Gourmia 😫 y termino horneando piza papeles pan tan duros que parecen piedras.
Te agradecería muchismo si pudieras ayudarme un poco. Bendiciones 🙌
Hi there glad you found my channel useful.
For a toaster small oven use highest temp for 20 min then reduce to 220 and bake for another 20 min always middle rack use cast iron or any heavy pot with lid help a lot preheat at least 1 hours .
For gas oven the heat come mostly from bottom so you need to use extra sheet sometimes after first 20 min to prevent burning from bottom or change the rack position.
For convection electric oven you need to bake with Dutch oven or create lots of steam 2 trays of boiling water and bake at 230 then reduce to 210
Hope this help you
ua-cam.com/video/grN4QtcxBaA/v-deo.htmlsi=cIf11G1HpdBdjebq
Muchas gracias por tus atenciones eres muy amable me servirán de mucho para futuras horneadas. 😄
Can I bake this at the end of bulk fermentation instead of refrigerating it over night?
Sure you can . Shape it let it proof on the counter until it pass the poke test .
At very hot climate takes between 1 to 2 hours
At a normal temp like 23c takes up to 4 hours sometimes ✌🏼
زنده باشی عزیز. دستت درد نکنه. اگر ممکنه با آرد کامل هم درست کنید. ممنون
چشم ممنونم
I'm terrified of starting a starter lol
😄 got your point but never know if you never start make bread with outside starter or borrow from a friend once you fall in. Love with sourdough bread you will make starter automatically ✌🏼
@@littlemoresalt appreciate the reply!
It won't bite, I promise!😂
Can i substitute water with fresh milk?
Yes but the bread texture would be completely different become soft best for sandwich bread made in sandwich loaf pan ✌🏼
Хлеб очень красивый
🙏
Can you please suggest how much water should i put in the lower tray for open bake (no dutch oven)?
That’s a good question
It depends on your oven type and how much heat you can get inside if it’s an electric kinda new oven the one with convection , you need more steam cause it’s gonna push the steam out I can say half a kettle. First preheat the tray then pour the hot water or you can have two small tray one with boiling water so inside get steamy and the other one pour boiling water when you want to put the bread in .
But if you have those kinda electric or gas oven that not push the steam out and the dough not gonna dry up faster a cup of water sometimes works or pieces of ice .
**Note that you can put another tray on topest rack to trap more steam ✌🏼for convection ovens **
Check this one out too :👇🏼
ua-cam.com/video/grN4QtcxBaA/v-deo.htmlsi=446AdMGQKeic_Wqv
And stay tune for an upcoming video I’m gonna explain all ✌🏼
what is the temperature if we put in the ref?
Something between 2 to 4c
Why my sourdough went sticky on the fermentation??
In the beginning the sourdough dough was ok. But after I fermentation like 3 hours it went to watery or stick. Looks like high hydration.
@@elsiesaavedra8560 over fermented do you your temperature?
@@littlemoresalt oh.. but i follow 3 hours?
so i need to reduce the hour of fermentation??
@@elsiesaavedra8560 specially if you are on warmer climate you need to consider shorter fermentation starter with 2 hours at 25 to 27c
May i ask whats the % of hydration of your bread, if you put 300 flour+200water+60 levain?
Yes about the same it’s around 68% make it higher if you are using a very strong flour and you are not beginner ✌🏼 but timing might be different
First
🙏❤️
my dough somehow never gets smooth when i try to create tension by rolling on the surface
Watch this one might help you
Sourdough bread Troubleshooting beginner Mistakes
ua-cam.com/video/GLSjBbIcUKo/v-deo.html
Mine didn't look anything like that😢
Did you follow the video recipe ?
@littlemoresalt I did absolutely. Going to watch your trouble shoot video I wonder if it's because I'm preparing my starter in London in winter!
@@jenablitt6619 my bad yeah 100% I didn’t mention much about winter time actually since I’m living in east Asia . Most important part for you is to make a proofer I mean warm atmosphere for both your dough and sourdough starter to rise specially your starter needs warm atmosphere otherwise it’s not gonna be happy and unhappy starter make not a good sourdough bread ✌🏼 wether you invest on a small proofer or put everything inside the oven with just light on or if it’s freezing inside the oven with a extra pan of hot water ✌🏼 keep baking hope I could help you somehow I’ll definitely make a winter time sourdough video 👍 soon
@@littlemoresalt thank you I'll try that!
I think I've sorted it. The starter was too wet. Also I was worried about over working the dough, but I think it helped to shape the dough for a lot longer.