Proofing Time l Fermentation (Sourdough)
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- Опубліковано 9 тра 2024
- ** DO NOT Stop Watching this video and Understand Fermentation hopefully this video is all you need .
In this video first i talked about factors that might affect Fermentation and Proofing time then We see a little experiment to understand what a well Proofed Bread Should look like Specially the crumbs .
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#sourdough #fermentation #baking #bread #sourdoughbread - Навчання та стиль
I always struggle with getting the proofing right. This video is very helpful. I really love your video's on bread baking, they are so wholesome and informative. Keep it up!
You are so welcome! 🙏 glad you found my video useful thanks for the comment ✌🏼
Please keep posting! Thank you
Sure thanks for the comment 🙏
They are too minimally different. All are really nice and wouldn't be criticized.
Actually yes totally agree with you I just wanted to explain fermentation so rocky bakers can understand the process better hope I could help abit 😉 thanks for the comment 🙏
I agree with you 😊
You have been so helpful! Thank you for this information.
Glad I could help thanks for the comment Keep baking 🙏
Thanks for sharing this information 😊❤👍🏼
Thanks for the comment ✌🏼
Dude! They all look exactly the same. Hahahaha!
😂 kinda believe me I tried my best to make over and underproofed this was the best I could get ✌🏼 thanks for the comment man 😉
May I know how many grams are your dough pre bake? And what size are your bannetons pls?
Sure these minis are 280 to 300G banneton size 17cm
My regular doughs also are 670 to 690 G bannetoon size 23 to 25cm
So what if I poke my bread and my finger gets dough on it? Is it under???
You need to use little by of flour before poking the dough so it won’t stick to your hand but if so sticky and loose its shape little bit it’s overproofed
What type of clearcoat in on your wooden table? I am at a point with hit and miss on my proofing. Sometimes I nail it and sometimes I don't, lol!
I use neutral oil on my wooden table but to Preshape or sometimes knead the dough on the table and prevent sticking water is the best option.
After a while you do everything automatically and you won’t need to poke your dough on my bakery I’m more relying on timing actually but this is steps needs to take ✌🏼safest proofing option is always cold proof specially for hot climates thanks for the comment
@@littlemoresalt Thank you. I am getting better with each loaf. I just need a good larger work surface. I was thinking of a nice maple top and then either a clear coat or oil it. What do you consider a neutral oil?
@@mrgreenbudz37 for home the best is wooden surface or even a stable heavy board . Oil up once a day when you finish baking that’s what we do in bakeries too .clean up the surface oil it up and make it ready for the next use ✌🏼
Another options are stone surface or steal
Im at this point in my sourdough. Getting the proofing right. What is your typical recipe proportions. Currently im doing 400g flour( 50g of which is organic rye) , 320 filtered water , 8g kosher salt, 30g starter .
Use 20% starter in your recipe for 400 G flour I’m using 80G starter
Note that rye make the fermentation abit faster depends on room temp
Here is my percentage:
100% flour 75 to 80% water 20% starter 2% salt
Checkout the method
Anyone Can Make Sourdough Bread l Simplified Recipe
ua-cam.com/video/YxFg8XAX-XM/v-deo.html
20% starter?? That sounds like a lot. @@littlemoresalt
@@charlespartak2435 trust me with that and cold ferment your bread up to berween 8 to 12 hours
But before that make sure your dough done its bulk fermentation beautifully.
Whole fermentation process before shaping and proofing to me takes around 4/5 hours first 2/5 hours dough development process stretch and fold etc . My room temp is high around 28 c ✌🏼