The Secret to Make the BEST Sourdough Bread
Вставка
- Опубліковано 1 тра 2024
- My sourdough cookbook is available now, grab your copy here 👇🏼
www.theperfectloaf.com/cookbo...
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This sourdough bread is one of my favorite recipes (so much so that it's also in my cookbook!). It's a hand-mixed and highly hydrated dough that results in a loaf with an open crumb contrasted by a thin, crispy crust. Use your sourdough starter and make some delicious bread!
🍞 FULL RECIPE HERE:
www.theperfectloaf.com/best-s...
➡ LEVAIN INGREDIENTS:
● 30g ripe sourdough starter
● 30g medium-protein bread flour (or Bread Flour)
● 30g whole wheat flour
● 60g water
➡ AUTOLYSE INGREDIENTS:
● 822g medium-protein bread flour
● 64g whole wheat flour
● 650g water
➡ DOUGH MIX INGREDIENTS:
● 95g water
● 17g fine sea salt
● All of the levain (about 150g)
🫙 EQUIPMENT IN THE VIDEO:
My favorite bread dough whisk (affiliate):
www.theperfectloaf.com/whisk
Bench scraper (affiliate):
www.theperfectloaf.com/cdk
14" Proofing baskets:
shop-sfbi.myshopify.com/produ...
All my favorite baking tools for this bread:
www.theperfectloaf.com/my-bak...
🎥 CHAPTERS
00:00 Intro
00:48 Step 1. Levain
01:42 Step 2. Autolyse
02:57 Step 3. Mix
06:02 Example of over-hydrated dough
06:38 Step 4: Bulk fermentation
08:21 Should I fold the dough again?
09:03 When to end bulk fermentation?
09:50 Step 5: Divide & preshape
10:37 Step 6: Shape & Proof
11:26 Step 8: Bake
12:35 Outro
#bread #baking #theperfectloaf - Навчання та стиль
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Mauricio, I LOVE your sourdough book and videos! I’ve been making your beginner sourdough and walnut cranberry loaves every week for over a year now. Thanks to your videos and detailed instructions, the loaves have improved and are pretty close to perfect! I always give one of the two loaves I bake to a neighbor or friend, and they agree that it is the best sourdough bread ever. Thank you for all the hard work you have done to create the best sourdough bread and for sharing your recipes and making videos that simplify the process for new bread bakers! (We also love your discard recipes!!)
Amazing, thanks so much. Really happy to hear you're enjoying my cookbook, too 🙂 Means a lot to read all your comments, just like I said to another commenter, it's why I do what I do. Happy baking Kathleen!
I am thankful with all my heart for your knowledge
This bread looks amazing, a great goal to aspire towards, thank you for the quality content!
Great video Maurizio. Your blog/recipe were the first I used when I started my sourdough journey in 2019. Thank you for all your information you provide.
Wonderful! So glad I can help 🙂
I've watched tons of sourdough videos and this is by far the best one yet. Thank you for making a simple video from beginning to end.
Wow, thank you!
Thank you so much! I give you credit for getting me on my sourdough journey 8 years ago from your wonderful website. I bake your sourdough bread as often as my schedule allows. My only problem is getting my starter to the right active state from which to build my levain so it works out timing wise. My starter lives in my fridge and takes a few days to really wake up.
Super happy to help. Like you, I usually give mine a few days of feedings to get it back into shape when coming out of the fridge.
I don't understand then how some people say their starter is alive and well after only 2 hours outside the fridge. @@theperfectloaf
THANK YOU!! I'm new to baking bread & have been having the hardest time figuring out when my bread is done with bulk fermentation.. and you just made this journey so much easier!
It makes perfect sense & u explained everything so perfectly!
I purchased your book last night because I was so impressed. And im bulk fermenting right now & if it wasnt for you, id have baked it long ago.
And even with a different recipe than yours (which im trying next, btw) my dough is doing exactly what u say it will do!
I have a thermometer & all the right tools. I just never knew this part.
Thank you soo much! You are awesome! 🙌
Super happy to have helped you!
This has to be the Best by far Sourdough bread Ever!!! Easy to do! Thank you! And I bought your Book!!! Love it!❤️
Yay! Thank you! Appreciate you picking up my cookbook :)
I have to Thank Maurizio. He got me hooked on baking sour dough bread. I read a blog of his about milling wheat berries in the morning. He poetically captured the moment by somehow making me want to smell the milling of the wheat berries. I bought a Mock Mill and now go through 25lb of central milling flour every few months. I am on a Khorasan wheat berry kick at the moment. When you make a bread and your 8 year old and his friends fight over the butt end crusts, I think you have a winner.
It means so much for me to hear that, thank you. Your comment is exactly why I do what I do. Happy baking!
John, I just recently got some Korason from a local Miller here in central Carolina. I haven’t worked with it before and I hear it could be a bit tricky. Can you Schurian any input on doing artisan loaves with it hydration blends so on
Very good video . Your videos have helped me elevate my sourdough bread baking journey . 10 months in my breads getting better every week. Thank you
Wonderful! Fantastic to hear I have helped. Have fun and keep me posted on how it's going 🙂
Dear Maurizio, I am not a beginner in sourdough, but you have managed to open some unknown details and tips for me. I have bought your book and this is the only book about baking in my life. I did it as a thanks to you because you are not only very pleasant and talented person, but also very generous. You a sharing you experience with us for free very long time. Thank you and good luck to you.
Really appreciate your comments, thank you so much. I love doing what I do 🙂 Happy baking!
I just got the book and im glad you recently uploaded this. Excited to try this tomorrow!
Thanks for picking it up, I hope you're enjoying it! Let me know how it turns out 🙂
@@theperfectloaf I dont think I can post a reddit link 😅 but I made the loaves and they came out great. Easily the best bread I've ever had and I'm already onto the next (I'm going to try the oat porridge, I'm excited!)
Have been making this recipe for about 4 years now, and while I try others, this one keeps calling me back. Results are simply wonderful.
Amazing. So glad to hear it's worked well for ya for so long, Mark!
Me to , I tried several of other recipe, this recipe showed me another level of sourdough secrets that I never noticed when I was practicing other recipe.
You don’t say how much flour in autolyse part. How many grams do I mix into water
@@mareefripp4392 hey there! it's in the video description: ➡ AUTOLYSE INGREDIENTS:
● 822g medium-protein bread flour
● 64g whole wheat flour
● 650g water
I didn't hear the salt amount mentioned. Did I miss it?
@@theperfectloaf
I just found you and now I love you. This video is a work of art. Thank you.
Glad you enjoyed it!
Thank you. You’re a good teacher
Appreciate that, thank you 🙏🏼
Thanks for great recipe. It is a fantastic bread .
Most welcome 😊
Thank you! They way you explained is very easy to follow
I will try this method
Please do! Let me know how it goes 🙂
My dough has a very high hydration dough. I put the whole 650 g of water
@@learysewingembroidery that's how I do it!
welcome back! awesome video as allways
thank you so much! more coming 🙂
I followed this video to make my first sourdough bread. It worked out beautiful ! Thank you so much . My kids gave it a 10 out of 10 and I am so happy !
Wow, well I don't think there's a better comment. So happy I could help!
This was my second time trying to bake sourdough bread, First one was a disaster.
Watched your video ,made notes, your tips about hydration was spot on ! Perfect recipe! Bread turned out to be great !! Only if I could share images here. Thank you for your video 🙇🏽♂️
Glad I could help!
Maurizio love the new book and your videos my granddaughter thinks your chocolate cherry sourdough bread is the best thing in the world thanks so much Dave from SudburyOntario Canada
Wonderful, thank you Dave! (I just love that bread, too 🙂)
I’ve tried this recipe three times without success, but this video was really helpful to understand visual cues. I’ll give it another shot this week!
Glad it was helpful. It is a challenging recipe, just be sure to adjust the water to suit your flour (better to be conservative and hold back more to start!). Let me know how it goes!
I’m not ready to make a high hydration Sourdough yet but I agree the visual cues are great.
I tried this method and it’s the best I’ve ever made. I only started making sourdough weekly about a month ago so I was surprised by how well this was.😊
I've been able to push my hydration into the 90's, my key lessons were that the flour matters a ton. I use Cairn Springs, and the hydration is the secret to really tender bread with complex flavors .
Can I have the flour measure for the autolyse
My book arrived this week. It is AMAZING and like a full tutorial. Yesterday, I started the cinammon roll recipe but made into my favourite toffee apple rolls. Perfect rise, although took longer because its cold over here in France right now. Left in the fridge overnight and finished off this morning. All puffy and perfect. Thank you for writing this book. Not surprised it has won all those awards. When is the next book coming out 😊
Oh just amazing to hear that, thank you so much for getting my cookbook. Hope you continue to love the recipes!! Have fun :)
You are a hero!
Excelente vídeo, muchas gracias
thank you :)
Thanks for the video much appreciated
You're very welcome! Happy baking :)
I have not had much luck with sourdough. But, I just made a sourdough baguette and boule using your instructions and it turned out perfect. I even messed up on the instructions. While making the autolyse, I accidently added the levain to it. I let it sit for the remaining 2 hours anyway, then made the dough. I added a bit more ripe sourdough, too. The point is that it turned out great even though I messed up. I can't wait to see how it turns out when I do it right! Thank you for this instruction.
Super glad to hear I've been able to help!
I have made this bread three times. Each time I have improved the outcome. Just wanted to point out that in your book, you specify a 90-minute autolyse rather than the two-hour autolyse in this video. I made the notation in my book, and I will try the longer autolyse on my next bake.
Love the cranberry and walnut bread!
Wonderful! Glad improvements are there. It's a challenging recipe but with practice, better results are sure to follow.
Good to see you in vids again. Might want to follow up with the preshaping and shaping in a separate vid or point people to other vids you’ve done on this. It was pretty quick without much explanation and such a vital part of the process. Always a fan.
thank you Nancy! I put the little cards in the upper right when I do the technique, but I'll add a few more!
I've been changing my recipe AND method the last few breads, and I'm surprised I can say it is very similar! I'm a few years in to this but I've never tried an autolyse this long. I will try it today and the plan is to actually bring a bread to work tomorrow for a colleague :)
That is awesome!
I was struggling to find a good recipe for sourdough that works for me and tastes good. Then I found this recipe and video guideline and it changed my sourdough game forever. Even when I feel like it's hard to handle, at the end it still bakes a wonderful tasty bread. And since after I made this recipe, I am unable to make any others 😅 if it's not as hydrated and as soft when working with the dough, I know it won't turn out as good tasting as this one.
Still working on my technics and timing but no regrets here - awesome bread every time so far ❤
Amazing. Thanks for all the wonderful feedback!! Happy baking :)
Thank you for your great video and tips, can’t wait to try it. May I know how to prevent a over baked bottom? Mine always turn out too dark if leave for 30-40 mins after remove the steam. Thank you and keep the great video coming! Love it!
If you're baking in a Dutch oven, here are my tips:
www.theperfectloaf.com/how-to-bake-bread-in-a-dutch-oven/
This recipe has got to be the hardest thing I've tried to make, the video really helps, thank you Maurizio
You can do it!
Where is the recipe.
I use 1000 grams Flour strong, 790 h2o.. 110 starter…20 grams salt
@@dianenichols1198 It's on his website.
I’ve made 3 loaves of sourdough and have had pretty good success. Thank you for your video, it will help me round things out. You are very thorough. Thanks again.
Glad it helped :)
Oh my gosh! I suddenly have a hankering for toast! That looks so good!
this makes *incredible* toast!! Thank you
hey Mauricio! thank you for all the work you put into explaining the process with great visual cues. I was wondering where the stoneware bowls you own are from? the one with the orange glaze inside! :)
You're very welcome! Bowl is from Heath Ceramics in San Francisco
Best book!
Thank you so much 🙂
I just stumbled upon this video and watched it and I could cry! 😭 I have joined numerous Facebook sourdough groups and watched many UA-cam videos trying to learn and understand how to make sourdough bread. Unfortunately I never gained confidence from these tutorials and felt discouraged….until now!! I am in love with your presentation and I don’t even know your name!! 🥰 Thank you for simplifying the process and taking the time to explain in detail. I liked and subscribed to your channel and will now be watching all of your videos. And you did it without even using a mixer! Wow!
I feel that you have given me hope. I’m excited to begin my new hobby of bread making with you!
-Tammy in NC 🇺🇸
Ahh, thanks so much Tammy. Means a lot to hear all that-it's why I do what I do! Let me know how it goes when you give this a try. The process is intimidating at first, but after you do it a few times it becomes very easy.
Lots more guide and info at my website at well, theperfectloaf.com.
Let me know if you have any Qs and have fun!
@theperfectloaf Thanks Mauricio! 🥰
Beautiful!👏👏👏👏
Thank you! Cheers!
Thanks, Maurizio. I was surprised to see you did not use a Dutch Oven but baked on the baking steel and used ice cubes to make steam. Is this a recent change from using the DO? Do you find much difference in the end-product using the DO vs no cover on the baking steel? Thanks so much for taking your time to help all of us become better home bread bakers.
You can use either method, Steve! I use the baking surface + ice with this recipe because I'm baking long oval loaves and am doing two at once. But the DO will work just as well!
Thank you kind sir for this wonderful video recipe, it was so helpful for my 1st attempt success, too bad i can't show the picture here, i finally understand the steaming is actually alternative method to replace the dutch oven, i am so happy even without the dutch oven i may make this beautiful sourdough with your recipe! But i change 1 ingrediants which is the flour i am using is high protein bread flour. THank you so much!
You're very welcome! Glad my vid was helpful, and yea, the steaming does take a bit of practice.
I’ve been making sourdough for almost a month now and this recipe was the first one that made me feel like i accomplished my goal. It was starting to get frustrating. Thank you:)
Wonderful! Super glad I could help.
so perfect
Thank you :)
This is great. I keep getting dough everywhere during the autolyse (which I've been mispronouncing...). Hopefully I can match your clean technique. I have tried many different ways (spatulas, water, more water, flour) but you make it look neat. Also, I like to proof both the levain and the autolyse with my Joule in an 8 quart cambro. Really helps the temp stay consistent in a cool home kitchen on a winter day.
You can do it!
I have had NO luck with my starter from other recipes. I will be trying this one ASAP
Let me know how it goes! Make sure your starter is plenty ripe and ready before mixing your levain for this recipe.
Дорогой Маорицио! Мне 71 год, Россия. Безумно люблю ремесленный хлеб! Низкий вам поклон за Вашу щедрость, искренность! Я училась по интернету и Вы один из самых лучших! В России таких нет!!! А если и есть то не такие искренние и щедрые как Вы!! Спасибо Вам! Ваши рецепты продлевают жизнь!! От радости что могу это испечь!! Обнимаю, как мама))))
Ух ты, потрясающе! Большое спасибо, я очень ценю это и так рад, что смог помочь. Как я всегда говорю, удачной выпечки!
Hi Maurizio, I’ve been baking the Tartine Country Bread (75% hydration) every week now and have had really great results every time. I thought I’d give this recipe a shot today and everything was going well till shaping. At 11:02 you do a stitch as I do in my shaping as well, I’ve found the stitches don’t hold really well and end up ripping. In the past, Ive let the dough rest longer and try shaping again but with this one the stitches just kept ripping! Thinking I over hydrated my flour, have u had this problem before?
Hey there! If they keep ripping your dough might be too strong or underhydrated for that shaping method. I don't use this stitching method often, to be honest, only when the dough is highly hydrated and very slack. I would suggest you try this method instead:
ua-cam.com/video/GkwQR5CnM6Y/v-deo.htmlsi=wcNFbBNUI-jaeUdk&t=404
I typically bake sourdough with an 80% hydration level and have had much success. My question is when do you choose to do the slap and fold method vs stretch and fold. Also, when do you do lamination? Would you use that technique for inclusions? Thanks in advance! Your books and videos have contributed so much to my sourdough journey!
I almost always do slap and fold when mixing by hand unless the hydration of the dough is super high. Even so, you can hold back some of the water in the recipe, do slap and fold, then add more in later. This recipe uses many stretches and folds instead, which is another way to go about it. It's really up to your preference! I never do lamination, too much work and not necessary for most recipes.
Hi,Maurizio!I would like to congratulate you on Merry Christmas.
I wish you health,real happiness and good luck!❤
Same to you and thank you so much!
I have done the recipe twice now. Both times I have ended up with a gummy texture inside. It looks and acts as though it’s properly proofed. It’s delicious once toasted. I think I have to adjust temperatures cooking in the DO and cook it longer at a lower temperature. Thank you for all your videos! They’re amazing!
Hey, Carol! If the hydration is too high for your flour it can lead to an overly wet or gummy interior. If the dough feels "soupy" or very "slack" then try pulling back the water percentage by 5% and see if that helps.
Make sure to bake your loaves completely. The interior should register around 204-206°F (95-96°C) or higher.
If your loaf is under proofed then this will typically lead to a gummy or "wet" textured interior. Make sure your starter and levain are very vigorous and strong when you use them. This is very important! From there, make sure to bulk ferment your dough fully (use the images you see in my posts to guide you on what the dough should look/feel like). You want the dough to be alive and aerated before you divide and shape. From there, a full and complete proof is also very important.
I would suggest starting with preheating your oven higher than the required and then bring down for baking. I solved the gumminess issue with this in combination with letting it rest in the oven with the oven off and door slightly cracked just after baking rather than on the bench. Obviously this all relies on your dough being properly proofed. Usually gumminess is an overproofing issue but you said your proofing seems ok.
I would like to make sourdough bread but my 18 days starter won’t rise in double.
@@chasingsunsetswithcarol yes, high humidity usually means a little less water. Now you know-easy fix! Happy to help :)
Thank you soooooo much Maurizio for your wonderful clear instructions and very helpful hints, you've helped me heaps to be happy again!!!
I'm on day 53 with my sourdough starter. As it was active pretty fast I started using it from day 14 to bake bread. Trying to bake bread. Going through all the typical beginner mistakes, adjusting techniques, improving my approach and setup - including unscrewing a vigilance-camera from the outside and setting it up in front of my dough with the alarm set for every hour when I slept so I could remotely check how much it has risen at night and rush down to the Caravan in case it had to go for the next step.
Whatever I tried, however I changed the schedule, the result was a flat bread. Taste was always nice though, but a flat slice is not quite the same.
Right, possibly more tension on the skin of the dough needed?
That's how I came across your first videos, because your technique shaping a boule and a batard for 2 different types of dough was so much more gentle on the dough and it felt like it's really doing something when I tried it! It still wouldn't rise.
Hmmmmm, there must clearly be something where I'm going wrong, but where? Other people can do it, so I will find a way!
That's the moment I came across this video of yours.
I played it back and forth many times, took notes, wrote down the ingredients for each step and gave it a go yesterday around midday. Set a thermometer next to the starter and later the dough (plus my camera in case I had to go off for coffee or shopping or whatnot), and adjusted the heating for this tiny room to stay at 25* C.
Surprise, surprise, each single step kind of worked beautifully "on schedule" as you predicted. While it didn't look like it had doubled after bulkfermentation I could see large bubbles under the skin. The dough felt very different to anything I had experienced before. It was light and airy and passed the jiggle-test. It didn't have a dome-shape and it didn't pull off nicely on the edges and there was some water there (I used organic rye and wheat, both milled with stones from a windmill about 100 km from here which might need less water), but this time I hadn't used my straight sided container but a wide open plastic salad bowl which I put off as the course and simply trusted that your very valuable instructions are as reliable as they have been to this point.
For a change, using your technique in separating the dough and doing the pre-shaping went like a charm. Not covering the dough made a huge amount of sense as it helps to form a little skin on the smooth part, so I copied this technique too.
Shaping, yes, thanks to you again it went without my typical mess.
Around lunchtime today I got all my guts together. Right, it can only go wrong again and no harm in it, let's give it a try!
Instead of using my dutch oven on top of my gas-cooker and moving the loaf after 30 minutes into my tiny electric oven (haven't got much space to play with, I'm living in my boat under re-construction in the boatyard and have a tiny caravan parked under the bow with a fridge, cooker, table and something to sit on) I found a small tray to set into the tiny oven for the water and worked out a way to retrieve it after 20 minutes without burning myself. I also found a pizza-tray in a matching size to hold the dough with the parchment paper so I could send it inside with my shooting board.
Temperature was reached according to the oven thermometer. Oven thermometer out of the oven. Deep breath. Banneton basket out of the fridge, rice-flour onto it, parchment paper, pizza-tray, flip over and onto the shooting-board. With my constant failures I was far too scared to do a proper scoring. Being aware this might cause the next problem I did some decorative scoring in case this might be of any help. Boiling water into the tray (there is no room to do it once the bread is in) and bread in the oven.
I couldn't help it, I just had to sit there and watch what's happening.
Sure enough, 10 minutes later, I was convinced it has changed in size, it wasn't my imagination. Only a little, but there was clearly something going on. Checking reference-points and the bread constantly against each other and suddenly I couldn't help it but make my poor little cats jump in surprise when I let off a very happy yell of joy! For the first time since I started this more than 50 days ago my bread was rising, promising something I was hoping for all this time!
While I haven't cut it open yet, the smell is awesome and the crust looks good. Because of my fear of scoring it has split on several places at the bottom. The second one is still in the fridge and I'll give it a proper scoring tomorrow morning when I try again.
Sure, for me it's also about the flavor which I was missing dearly for more than 22 years when I left my country never to go back. But when you get on the sourdough journey with it's ups and downs in the beginning, it's a wonderful thing to find out that with the right instructions you really can achieve an awesome result.
Thank you so so so much, you are a real inspiration and you have helped me tremendously to make it work!
Big big hugs and sunny greetings from Nazaré/Portugal
Dody
Well, I have been baking bread before when there was none to be had (at anchor or on the ocean), but it was with yeast bought at shops before. When my oven broke down somewhere out on the ocean I tried with a frying pan and a lid. Couldn't get it brown properly but it resembled bread. Sourdough baking is a complete new experience for me.
Dody- wow amazing, thank you so much for all the kind words and so glad things went pretty well for you! I really do think the transformation from raw flour and water to a crazy delicious loaf is one of the most amazing things we can do at home :) Super happy to help, it's why I do what I do! Happy baking :)
Maurizio,
Good morning 👌 enjoyed watching your videos, especially today. Keep ‘em coming! Anxious to try today’s recipe and technique! I’m new to your channel, and have tried your other recipes.
PS: where to purchase that large ceramic (?) bowl with the orange inside lining?
Please advise and keep up the good work. I am learning much and enjoying the best part: eating the bread!
Chuck
Thanks so much, Chuck. My large bowl is from Heath Ceramics. Have fun and happy baking!
Thank you for such good instruction. I have a problem with a crust that is VERY hard and really can't be cut even with a serrated knife. I use a stone for baking.
This can happen if you're baking too long at too low of a temperature!
Thank you for the very good presentation. What kind of rocks are you using to create the steam? Is it Black lava rock or any that you would recommend.
Thank you! It's all explained here: ua-cam.com/video/mE2f-WVE1bg/v-deo.html
As an alternative to culinary grade lava rocks, you can also use ceramic briquettes (which are a little cleaner).
Loved it
Thank you!
Hi. Thanks for sharing this. How do I adjust to baking in a cast iron Dutch oven?
Great Q. Follow my steps with this dough, but bake with this: ua-cam.com/video/Hrxsa-H5h2A/v-deo.html
Thank you for making this video and sharing the recipe! Does the water in the levain and recipe need to be lukewarm ?
Yes it does! It'll help ensure fermentation is at a high enough level.
Thanks so much for this !May I know why we need to do 6 SF and you didn’t need to do any CF in this receipt?and how I determine when I need to do the SF and when I need to do the CF?
This recipe has no real mixing upfront, so all the dough strengthening happens during bulk fermentation. This means many more sets of stretch and folds to get the dough to where it needs to be!
😮😮😮awesome!!!
Going to try this recipe it looks amazing. Would you say it would be okay using a mixer to help build the dough? Would you still do as many stretch and folds if I were to mix the dough first? Thanks!
Yes, you can absolutely use a mixer. Be sure to follow the same process and hold back some of the mixing water until the dough is well developed, then slowly add it in. If you mix the dough heavily in the mixer, you won't need that many stretches and folds. If you go to "medium development," like I do, I usually only do 2 sets of S&Fs.
@theperfectloaf thanks so much!!! Excited for the outcome!!
Great Recipe and video. The way I know how to work with the dough when it seems to have to much water and is a mess as shown when you had the bread whisk is 10 minutes of Rubaud method. My arm absolutely kills me after because of the very abnormal movement but it absolutely will develop enough gluten. But the thing is every step of the way because you work with such a high hydration is move challenging so it’s a give and take.
It is definitely a challenge, but the results, IMO, are so worth it 🙂 Not all breads are great as high hydration, but there's a special place for them, indeed.
Beautiful bread Maurizio. My tuppence here, hope you don’t mind! Perhaps I would add in the video two extra captions to highlight that the baking here is specific to the formula you are showing and not generally 1) covering the bread isn’t necessary given the very high hydration, so just the little additional steam generated by the ice thrown on the rocks will suffice. 2) if you want to rescue an overhydrated dough, write down exactly how much extra flour was added and the then add the correct % of salt for it. If this isn’t done the dough will ferment super fast and the clues are that it becomes sticky over time and won’t rise due to gluten breakdown due to the unbridled protease and the stickiness is due to heightened amylase activity😊 Salt is important to keep those in check. Always great videos I enjoy every install! Ciao 👋🏼
Great suggestions there, thank you for the comments!
Hi again! I need an explanation as to what is in the steaming pan that you threw the cubes into. Also how much ice do you throw in?
A deeper look at this technique is here in my video: ua-cam.com/video/mE2f-WVE1bg/v-deo.html
Looks like I want to try to it method and recipe. Question, when you make the Levain are you using starter that is already fed, or is that like feeding the starter?
Use your starter when it's ripe, that means it's been fermenting for some number of hours (and it's when you'd normally feed it).
Thank you for the great teaching method. I made my loaf following your recipe and it turned out perfect!
I’d like to know that what will happen if we add more starter than what the recipe calls for? For example, if the recipe calls for 100 grams of starter, what would be the outcome if I added 300 grams of starter? Just curious.
Thanks once again.
Wonderful! It would speed up the fermentation time.
Today I baked my first loaf off the best recipe loaf. What can I say but amazing. Didn't use all the water but still very wet and hard to manage. Put in the fridge overnight regardless. Didn't appear to rise very much I thought even though the starter was lively. Cooked ii this morning and couldn't wait to try it. It was amazing. Didn't rise, rock hard and gluey inside lol. Thought OK I will try a bit anyway and cut it open. Got out the bread knife , put away the bread knife and got out the wood saw and sawed a slice off. Mmm different . But nice flavour anyway I sawed the loaf in half and gave it to my 2 large dogs. They took it in the garden, dug a hole each and buried it. That then gave me chance to ring the vet to get a dog canine tooth removed which was broken on the crust. . All in all an eventful day. Hhhhmmmm I think my bread went a bit wrong somewhere along the line. 🤔🤔🤔🤔🤔🤔. Oh well better luck next time
Keep at it, next one will be even better :) I feel like your dough was probably underproofed. It sounds like perhaps your dough was slightly underproofed. There are a few indicators your dough could be under: explosive rise in the oven, dense spots in the interior with potentially scattered large holes, and a gummy texture to the interior. Finally, it’s possible the bottom of the loaf might be slightly bowed upward (like the letter “U” - the top will kind of dome).
Make sure to build your levain from a starter that’s strong and mature (meaning it’s risen to it’s peak height before you take some to use). From there, bulk fermentation is very important! Make sure your bulk fermentation goes sufficiently far, you want the dough to look smooth, it should have risen considerably, and have bubbles here and there -- it should look alive. If you tug on the dough a bit it should offer resistance to your tugging, it’ll feel stronger. Give the dough the time it needs in bulk fermentation! If you have to give it another 30m or hour to see these signs, do so. It's important for this step to go sufficiently far for the dough to have enough fermentation activity before its proof.
Check out my guide to proofing for a bit more help, too:
www.theperfectloaf.com/guides/proofing-bread-dough/
Let me know if you have more questions and how the next attempt goes!
@@theperfectloaf I bet it made you 😃
Hello, thank you for your video. I am newbie in sourdough making, may i know what is the difference between with or without to use the dutch oven? it is necessary to use the dutch oven? coz i see alot of sourdough video use it.
It's just very easy to use the Dutch oven to bake bread, it helps trap the steam. However, you can also bake directly on a surface like I do here. I would say, to start, use the Dutch oven to make round loaves!
so glad I watched this video of yours. Everything I was trying to figure out myself, you addressed it right here (still it was nice to use a little of my own grey cells)... especially the two challenges for new sourdough bakers. When the dough is ready for BF and then the BF itself. I overproofed the first three loaves so I was scrambling for a way to measure the rise by marking my container and dough temping. I have questions. With your method of checking the dough with the poke test and by sliding the circumference of the dough from the side of the bowl, what would be the approximately percentage of rise please ? I ask because cold retarding overnight, the dough is still fermenting and it should be 100% before baking correct ? Thank you.
So glad the video was helpful! I don't usually go by percentage rise, but I would say around 30% or so is a good marker for this dough.
thank you for your reply. I am getting better at gluten development, it's a nice texture and holds shape when I do the final coil and fold (the dough is smooth and shiny) Then I bulk ferment, see the bubbles, have the jiggle but when I turn it out onto the table, it is pretty loose and then I forgot to preshape (facepalm), I shape directly as a boule but it is sticky - I do know how to pull and tuck, becomes a nice jiggly boule paying attention that it has tension but I had to use quite a generous amount of flour and it was not very elegant. Hydration is around 74% and flour combo about 13.5% - I am baking tomorrow (it is cold retarding as I type this) and then I will see my mistake of not preshaping :-( I am going to try your recipe for my next attempt @@theperfectloaf
Hi! I love your book so much. I’m a little confused by the flour that is called for. I have King Arthur 11.7% AP. I also have King Arthur bread flour which is 12.7. Do I go with the AP?
More protein more water absorves
For this recipe, I would do Bread Flour or a mix of their AP and Bread Flour, 50/50. Like they commented below, higher protein usually can handle more water. So glad you're enjoying my cookbook!
I am new to sourdough bread and really enjoyed your video and detailed instructions. One question, my dough looked like yours up until I put it in the fridge. When I took it out, it was quite flat and the dough was more stiff. What could possibly have gone wrong just sitting in the fridge?
Hmm. Very possible it over proofed, though that's not very common. My feeling is the dough was probably not strengthened enough and/or not shaped tightly enough. Check out my video on shaping: ua-cam.com/video/GkwQR5CnM6Y/v-deo.html
Hi Maurizio! If I’m halving the recipe, should I still preshape? Or maybe add an extra fold?
I still preshape, though it's not mandatory. I do a very light preshape since it's already mostly in a round mass.
Great Q.
@@theperfectloafGot it, thank you so much for the reply! Will definitely try a light preshape :)
Hi Maurizio! When will you post more info regarding the trip to Italy?
Hey Donna! I'm hoping to have more information in the next couple of weeks. I'll first send out the reservation site to TPL Members (www.theperfectloaf.com/membership/), then the rest of the newsletter. I'm super excited about the trip!
New to bread baking- Some questions. Is that a Pizza stone it is being baked on? Does a Pizza stone need to be "Seasoned"?Also, RE: the Preheated pan? What is in the preheated pan you added ice too? I don't recall mention about the pan during the video until the ice was thrown in at the end. Thanks 😊
It's a baking steel, and yes, these do need to be seasoned. Though, I hardly do anything to maintain mine because it comes seasoned. Every once in a while I rub on a very (very!) light layer of veg oil.
In the pan, I am using culinary grade lava rocks, they are optional (I would skip).
Thank you so much! Can i take only white flour (10 g protein) for recept?😊
That won't be strong enough for the amount of water in this recipe, most likely. I would reduce the hydration if you're using softer flour like that!
I’m interested in starting sourdough but I want to use the Einchorn. Do you have any tips or recommendations for starting with that type of flour?
I have a bunch of einkorn recipes at my site (scroll down to ancient grains section)!
www.theperfectloaf.com/recipes/
Aside from recipes, you can use einkorn to feed your sourdough starter, no problem.
My go-to bread! Thank you, Maurizio! One question. Your book says an 18-hour proof in the fridge. Your website says something less. Is there an ideal length?
Generally, anywhere from 12 to 16 or even 18 will be just fine!
@@theperfectloaf Great. Thank you!
Ciao Maurizio
Thank you for this wonderful recipe. Quick question:
For the 4hrs bulk fermentation-
15’ initial rest, 3x sets fold every 15’ (45’), 3x sets fold every 30’ (1,30’) in total make 2hrs 30’.
Do you just leave the dough grow untouched for the remaining 2,30 hrs to get to 4hrs bulk fermentation?
Maybe my answer is at minute (8:51) but I would appreciate your confirmation
Grazie mille
Looking forward to try your recipe!
Yes, that's right. Let the dough rest the remainder of the time!
Thank you very much for taking the time to respond!
i love your video but sometime id like to reduce the portion how can i do that and what is the water and flour proportion for that
Thank you! You can always split these two loaf recipes directly in half and make only one loaf, just halve all the ingredients. If you want to scale in a way other than half, double, triple, etc., use bakers percentages: www.theperfectloaf.com/reference/introduction-to-bakers-percentages/
thank you so much@@theperfectloaf
Hi! Thank you for this video, this is amazing. Can I make this recipe for one loaf instead of 2? If so, what would be the quantities for the autolysis and mixing stage (sourdough, salt and remaining water) for a single loaf? We are only two of us at home! Thanks for your help :)
Yes, absolutely. Just halve all the ingredients!
I talk about this in my post on baker's percentages: www.theperfectloaf.com/reference/introduction-to-bakers-percentages/
how did you create the steam what is that inside the pan other than ice to create the steam. And very nice detailed video
My method to steaming the home oven is here: ua-cam.com/video/mE2f-WVE1bg/v-deo.html
What if you don't have a refrigerator large enough/space to put the loaves in over night? Thanks for a great video, Cheers
You can always proof the dough directly on the counter, 2-4 hours temperature depending!
Do you have a link for that bowl you like to use for bulk ferment? I don't see it on your baking tools list. Thank you.
It's the large serving bowl from Heath Ceramics!
Thank you!@@theperfectloaf
This video is so good! It's like you can read the mind of beginner sourdough bakers and know all of their frustrations. thanks! A couple questions for you!
When you are proofing overnight in the fridge, how much does time matter? Is there a big difference between 8 hours vs. 12 vs. 16?
Then, in regards to the 4 hours of bulk fermentation. If you do 15-15-15, 30-30-30 for your stretch & folds, and then determine that you are done, that is about 2.5 hours. Does that mean you let the bread rest for 1.5 hours to get to 4 hours? Or would you just let it rest for 30 minutes after it looks ready and then proceed to shaping? Also for this step, what is the longest you could let it sit at room temp before proceeding to shaping? Would having it be 6 hours instead of 4 ruin it?
thanks again!!
Thank you, appreciate that! It's totally find to adjust the hours in the fridge, it makes things very forgiving. I'd say anywhere between 12 to 20 hours is fine (even 8 would be okay).
Yes, dough rests the remainder of bulk fermentation after your folding. For the duration, 6 might be too long if your room temp (and dough) is warm!
Hope this helps. Let me know how you like this bread, it's amazing :)
@@theperfectloaf The reuslts of what I learned in this video are really what helped me to turn the corner. Thanks so much!
@@corydoffing3550 means a lot to hear that. Have fun!
Do you do folds all until you are ready to pre shape or do you stop after 6 folds and let the dough rest for 3 hours before pre shape? Thank you
After the last set, let rest until time to divide.
Hello from 🇨🇦 ... Love this recipe...agree it's not easy to work with highly hydrated dough ..! I've baked this bread a few times and each time it's easier....My question is: can I bake one loaf in the morning after overnight proofing in fridge but second loaf can I bake two days later ??? Love your Book "The Perfect Loaf"
Yes, you can, but the longer you leave them in the fridge, the more sour the result and the less rise you'll get. still will work and be great, though! you can experiment with how long you leave one and see how it tastes to you :)
Does your recipe produce the tang that sourdough generally has, and how would you achieve that?
yes, it does! you'll find this has a nice sourness to it.
Do you have separate instructions for the pan with ice? I'd like to try this method as a change from the combo cooker.
Yes, I do! It's all explained, here: ua-cam.com/video/mE2f-WVE1bg/v-deo.html
Watched and lava rocks ordered. @@theperfectloaf
@theperfectloaf - can bulk ferment be longer than 4 hours, say, overnight for 8?
If the temperature is cooler, yes. It would have to be around 39-40F (refrigerator temps) or so.
Where dd you get the danish dough whisk? Mine have big gaps between the wires & yours don't. Pls share where I can find that one! Thank you
Hey there! I've added the link to the video description above. It's my favorite whisk 🙂
wygląda super 😊
thank you
Hi! End of bulk ferm the domed top should be non sticky. Is this also the case with high hydration doughs? I tend to still need wet hands to handle the dough..
Hey there. I always use wet hands to handle the dough as well! It's normal.
@theperfectloaf Hi! I don't want to give up on this recipe because the bread tastes amazing and the crumb is great too. However, I'm having trouble getting a good rise. And the dough after final proof doesn't hold its shape well. When baked it's not totally flat but it spreads out more than up. I know there was enough strength in the dough so do you think I'm overproofing it? It's been cold in my kitchen so i used the oven with the light on. Dough temp ranges from 78-80f. Maybe 4hrs is too long at that temp? Im using the high mountain flour you use and im still holding back 50% of the leftover water
Hey there! Definitely stick with it.
It sounds to me like the dough is overhydrated and/or not strengthened enough. To test, i would reduce the water in this recipe by 100g when you're mixing, then knead the dough a little more before bulk fermentation. If you're in bulk and the dough feels slack and very weak, give it another set or two of stretches and folds. Finally, be sure to shape the dough tightly!
Let me know how the next attempt goes.
@@theperfectloaf thank you!! I'll definitely try that in a few days and let you know!
@@theperfectloaf ahhhhhhh perfection. Even got the coveted ear :) THANK YOU
@@911st22 so glad to hear that! Enjoy :)
First time I did this it was way too hydrated. But I baked and still still tasted good. This time I cut back a bit on water as I do w my other recipes. But into my 30 minute folds and it seems a bit lumpy instead of totally smooth.
I'd say a little less water and you'll be right on!
Hi Maurizio..fantastic work ..thank you..what is the gluten content of the bread flour you use here? Also..do you find that adding whole wheat flour to the levain creates greater acidity..I am from India and ambient temperature here is quite high..
Hey there, thank you! This flour is 11.8% protein or so.
Thank you so much
That's the same receipe I do every week :)
The only thing that I've changed over time and that I think was a game changer is that I ''Fermentolyse'' the bread at 3h30 mark from the levain start (Adding the levain and letting the mix autolyse with it for 1h30.). Then add the salt and resedual water at 5h mark! It seems I'm getting more power in my bread and better result all the time. Anyway it's the best receipe overall for sure!!! Keep it up, I really enjoy your book :D
Love that and so great to hear you like this one and bake it often. That's a long time to ferment, but if it's workin for you, definitely keep going with it! Lots of factors there that can change things 🙂 Happy baking!!
When mixing the levain, 30g starter, 30g bread flour, 30g whole wheat flour, and 60g water, 1:2:2, I reach peak in 5 1/2 hours at 76° F. When I scaled the quantity up to 125g starter, 125g bread flour, 125g whole wheat flour, and 250g water, 1:2:2, it took 9 hours at 76° F to reach peak. Should the time for both quantities be the same? They were both in the same proofing box. Thanks!
If they're the same ratios, they should theoretically be the same ripening time, yes. The larger quantity may have been cooler to start (and your proofer warmer), so it took longer to ripen. Just a guess there!
Where’d you get the stoneware bowl? Beautiful
It's from Heath Ceramics, I've had it for over a decade!
Looks very intricate, but worth it. What was this with the ice? How much ice is placed how and where? thank you
Here's my full walkthrough on steaming the oven with ice: ua-cam.com/video/mE2f-WVE1bg/v-deo.html
Looking to slow down on making bread and want to store the starter in the refrigerator. I typically follow 20gms +/-, 100gm Water, 100gm Flour. Should I adjust if stored for 1 week at a time between feedings?
That sounds good, but I usually drop the water just a bit. I would reduce water to 80g so it's a little stiffer. It's not mandatory, but it'll help reduce fermentation activity a bit and keep it a little more resilient.
How can I get the dame result using a dough spiral mixer and not for a single loaf but, let's say , for a little production , per example 8 or 12 loafs ?
I mix this dough all the time in a spiral, too, when I'm scaling up. Just mix the dough so it's at "medium development," just like you see in the video here. Then give it 1 to 3 sets of stretches and folds during bulk fermentation to finish strengthening. For my mixer, that's 3 mins speed 2, 10 minute break, 3 mins speed 2.