White Sourdough Bread Recipe｜Levain
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- Опубліковано 10 лют 2025
- Sourdough bread made with flour, water and salt only.
There is no commercial yeast.
By mixing flour and water, Levain is naturally fermented.
The texture is quite unique. It feels like eating a sticky rice cake.
The sourdough has a strong acidity and has a distinctive flavor.
Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.
■ Click the Subtitle button → Subtitles will be displayed in the video.
■ Making starter(natural fermentation)
Change from whole wheat sourdough starter to white sourdough starter
( • Whole Wheat Sourdough ... )
Making Starter Day 1
20g (whole wheat flour 10g + all purpose flour 10g)
20g water (34℃)
Mix evenly as above formula.
Actual completion temperature: 34 ℃
Leave it for 24 hours.
(Allow air to pass through)
Making Starter Day 2
40g 1day dough
(I have opened the lid for a long time so the first dough surface is dry.)
40g (whole wheat flour 20g + all purpose flour 20g)
40 g water (31℃)
Mix evenly as above formula.
Actual completion temperature: 29 ℃ (24 ℃ ~ 27 ℃ is appropriate)
Leave it for 24 hours.
(Allow air to pass through)
Making Starter Day 3
40g 2day dough (Double expansion of the dough volume)
40g all purpose flour
40 g water (24℃)
Mix evenly as above formula.
Actual completion temperature: 24.4 ℃
Leave it for 12 hours.
(Allow air to pass through)
Making Starter Day 4
40g 3day dough (Double expansion of the dough volume)
40g all purpose flour
40 g water (24℃)
Mix evenly as above formula.
Actual completion temperature: 24.8 ℃
Leave it for 12 hours.
(Allow air to pass through)
When you smell starter dough
Until the smell of alcohol and carbon dioxide(CO2) is felt well
Repeat the above procedure.
It usually seems to be completed in 4 ~ 5 days.
■ Making Levain (pre-fermented dough)
100g starter (well fermented state)
100g all purpose flour
100g water(24℃)
Mix evenly as above formula
Actual completion temperature: 25℃
Ferment until two times more swollen.
■ Making dough
(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)
■ Dough Formulation, 1 loaf(dough weight: 800 g)
B's (%): 77%, Tr (g): 310 g Water
(289g of water before salt injection + 21g of water after salt injection)
B's (%): 20%, Tr (g): 80g Leaven(Levain)
B's (%): 70%, Tr (g): 281 g Strong flour
B's (%): 30%, Tr (g): 121 g All purpose flour
B's (%): 2%, Tr (g): 8g Salt
■ Process
1. Put 289g of water(26℃) into the bowl.
2. Put the Leaven(Levain) and Mix evenly.
3. Add flour and mix by hand until no flour is visible.
4. 30 minutes of rest at room temperature(autolyze)
5. Add 8g of Salt to the remaining 21g of water and mix evenly by hand.
6. After 30 minutes of rest, the first fold (folding)
7. After 30 minutes of rest, the second fold (folding)
8. After 30 minutes of rest, the third fold (folding)
9. Rest for 6 hours(room temperature)
10. Fold the dough lightly and round it
11. Rest at room temperature for 30 minutes
12. Fold the dough lightly and round it, then panning dough in Banneton
13. Second fermentation: After 1 hour and 30 minutes at room temperature
refrigerator 5 ℃ low temperature fermentation (12 hours)
14. Preheat oven and lodge 10-inch combo cooker
The oven temperature is raised as high as possible,
(The maximum temperature of my oven is 250 ℃)
(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
15. Remove the second fermented dough from the Banneton(de-panning).
16. Put the dough into the preheated lodge 10-inch combo cooker floor
17. Scoring on top of dough
18. Cover the lid of lodge 10-inch combo cooker.
19. Put it in the oven
20. After baking for 25 minutes, remove the lodge lid(cover) and continue baking for 25 minutes
(At this time, lower the temperature to 220 ~ 230 ℃ and bake.)
21. Remove the bread from the oven and cool
22. Tasting after completion of bread
Note: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)
#SourdoughBread
#PaindeCampagne
#Levain
#SourdoughStarter
#HomeBaking
#NoKneadBread
** 화면내 자막설정 할 수 있습니다.**
** You can set subtitles in the screen. **
1. At 5:48 you cut the dough into 2, do you make two loaves or discard the other half?
2. During resting and fermentation do you cover the bread with cling wrap?
@@phoebeho6710 1. I will not throw it away. I will also bake the second dough.
2. I will not cover it with a wrap. This is a matter of choice.
Thanks for watching.
Omg, people i can't stop baking, lol even since i found a recipe that gave me a wonderful sourdough bread, it's been about 3 to 4 months, and now i can't stop .I bake daily and sometimes twice a day.
You're an expert!
Thank you for watching!
:) lol not even close, but thanks any way you are the best.
@@slayshay_t467 Happy baking~!
Thank you for your video and the clear and detail instructions! I made my first loaf of sourdough bread today and it was a big success. It was everything I had hoped for, crunchy crust, moist and bouncy crumb and just the right hint of sourness. Thank you.
Thank you for watching! I'd like to eat your sourdough bread ^^
Très beau le pain au levain .
Merci pour les explications et vos conseils.
홈베이킹참잘하시네요바게트영상보다 르방빵도참찰하시네요.
저는르방빵도실패했거든요.계속 해볼께요.카스테라도 태워먹고떡지네요.
영상고맙습니다.온도계사야할까봐요.
제빵을 하기 위해서는 온도계는 필수 입니다!
물온도, 반죽온도, 실내온도, 오븐 온도 등 정확한 측정이 되어야만 문제의 원인도 찾을 수 있습니다!
the only one who manages to reveal the secrets of baking without saying a word. yesterday I made the slipper and it came very well! with other tutorials I only wasted time ... thanks a lot!
Thank you very much! Happy baking bread!
Looks really good, and complicated, but that are the recipes I trust. Thanks for sharing this with us!
Thanks for watching! Happy baking bread!
I love that he just kept on eating it.. Thank you for making this!
Thank you very much!
Thanks for watching!
OMG .I can't tell you how much I love the " quiet " version of video.
Plus way less throwaway dough.
' my thrifty Gene's hate that ' .and the crunchy sound speaks volumes..from California..namaste
Thank you very much!
happy baking Bread! have a good day!
I also am unhappy when lots of starter dough is thrown away. I saw a different video where the thrown away dough was immediately make into a pancake, cooked and eaten! Great idea, I thought.
I never had to throw away any starter. You can just keep it there all the time. There is no point in throwing it out and later multiplying the starter again for baking!
ルヴァンだけでよくこんなに膨らみますね！
しかもネチネチしていなさそう。
さすがです！
ルヴァンだけでも立派なパンを作ることができます:)
視聴してくれてありがとうございます!
楽しかったホームベーキングしてください!
Omgggg so satisfying! I’m practicing it to make perfect ones like u
Thanks for watching! Happy baking bread!
wow nice open crumb , thanks for sharing I’ll make it soon 😍👌
Thanks for watching! Happy baking bread!
Thank you for this recipe. Tried a few others from UA-cam with no success but this recipe was easy and explained well. Bread came out better than I thought it could.
Thanks for watching! Happy baking bread!
Lovely open, soft and airy crumb! What flour are you using... like protein %, brand etc. , very water absorbent flour. Does the inside stay moist even when cooled down completely? Love the crumb. Great bake. 👍
It is a food company product called CJ in Korea.
Two types of strong flour and all purpose flour are used.
strong flour: 12 ~ 13% protein
all purpose flour: 10 ~ 11% protein
Thanks for watching!
this is really very nice crispy and nice color perfect
Thanks for watching! happy baking!
@@Mukgling i will try it that recept but i make first time that bread :)
@@mehmetisk4775 have a good day!
Great video,, thanks for sharing!!!
After the second fermentation for 12 hours in the fridge do you take the dough out and rest a room temp for couple hours? Or from the fridge you put in the oven straight away ?
Thanks for responding
Cheers
I ruly enjoy your videos. I appreciate your time sharing it. Would love to see a Focaccia from you :)
Thanks for watching! Happy baking bread!
가장편하게보는영상이네요
저는바게트를따라해보고있어요.
계속 포기하지 않으시면 잘 만들게 될겁니다!
I watched this video several times, and learned a lot from it. Absolute perfection! I watched a lot of sourdough bread making videos, your bread is THE MOST BEAUTIFUL of them all! This is PERFECT!! I want to make it like yours, and I'm getting better from watching your video, but I'm not there yet.
As others said, it's also fun to see you eating it at the end :)
Thank you very much! Please promote a lot ~ :)
Happy baking bread~!
Have a good day!
Wow that was an incredible rise. Absolutely beautiful. Love the crispy crust. Thank you so much!
Thanks for watching! happy baking!
Hey, I did a trial with my starter...amazing! I wish i could attach a picture of it! Thank you so much for this extremely clear and precise tutorial! I will keep following you!
send me to instagram! thanks for watching!
HAppy baking bread!
That is really good.
Thanks for watching! Happy baking bread!
I love the quiet version. wonderful video Mukgling. Are you in the USA? I"'m going to try this version.
i am korean. Thanks for watching! Happy baking bread~!
Thanks for sharing the recipe with us . it’s amazing 🤩
Thanks for watching! Happy baking bread~!
Thanks i gonna try your levain today
Thanks for watching! Happy baking bread!
Thank you so much for this great formula and instructive video. In your opinion, what part of the process is attributed to the "explosion" of the dough while baking? Specifically, the dramatic ear and the rounded exposed gluten network. I do sometimes get an ear, and the dough does open up, but not in the dramatic way I am looking for. Thanks
The explosive popping is a great feature of the sourdough dough.
I don't know exactly what nature of sourdough causes it. Thanks for watching.
Love this whole video. I've tried several times to make a starter and bread with mixed results. I will try again soon so thanks for the inspiration. Great video, all the way to the sexy sounds of eating it. Yum!
It is an honor to have a good look ^^
Thank you for watching!
enjoy homebaking!
이 정성스러운 음식을 어케 먹을까요 ㅠㅠ 넘넘 수고롭고 이쁜 빵이네여!:)
샌드위치나 버터에 발라먹으면 좋습니다^^
Hi there ! Your bread looks soooo yummy! How can I use this wild east in small-mid bakery ?? Appreciate any advice .
I've never run a bakery, so it's hard to give advice :)
Thank you! You should open an artizan bakery , u are talented !
Great video. Lovely, thank you for sharing.
Thanks for watching! Happy baking bread!
I have white starter I definitely straight to your final dough recipe. Thanks.
Thank you for watching!
I'm curious about the result!
Thanks for this, ... 👍...and your eating after it’s done is such beautiful proof how mouthwatering your bread is.
Thanks for watching~! enjoy baking~!
I am amazed at how masterful you are at handling the dough! I am never able to tell when bulk fermentation is done, how do you tell?
Thank you for watching ^^
It is recommended that you check the fermented state by the volume of the dough ^^
hello!!!! I'm not an advanced baker and so I was wondering what's the use of slow fermentation and if I could omit it if I wanted to?
Ah, the way of sourdough bread.
Because commercial yeast is not used, gas generation is weak.
So it ferments for a long time.
Thanks for watching!
Yummy bread! Thanks for sharing. That crunchy sound in the end of the video is amazin!
Thanks for watching!
@@Mukgling You're welcome! All your videos are amazing. I love them.
@@sunshineny6910 Thanks very much~!
Hi thank you for the very clear and well explained video. Can you tell me your experience of scaling sourdough recipe? I always want to make a small loaf like about 1/2 of what you did. Do I just scale everything by 50%. It seems like my small loaf don't get much oven spring although I could have done some other things wrong...
When using a large loaf, was the oven spring okay?
Reduce the weight according to the total raw material ratio (baker'e%).
Thanks for watching.
Te quedo increíble, suave por dentro y con sus burbujas clásicas ☄🌤⛄️
Thanks for watching! Happy baking bread!
Thank you for a very good video, you scale down the size.. . very good video . I love how you eat it at the end also , you were so hungry ! lol...
Sweetbuns 101 Thank you for watching! I always hungry! Lol ^^
빵도예술 입니다
빵 반죽 하시는 손모양도 예술이고
안성된빵 쫄긴학아삭 소리도 예술입니다
지면으로 봽고 싶습니다
좋은 하루되세요
광자 오 좋게 봐주셔서 감사합니다^^
초보인 저에게 쉽게 잘따라 할수 있게 영상을 만들어 주셨어요~너무 감사해요..물어보고 싶은게 있어요..밤에 8~12시간 냉장발효를 하고도 산미를 약하게 잡을수 있는 방법이 있을까요?
밤새 냉장발효를 하면 산미가 강해지더라구요 ㅠㅠ
줄일 수 있는 방법은 산미가 약하게 느껴질 수 있게 하는 재료를 넣으면 될 것 같아요 .. 시도해보지는 못했지만 호박분말 등을 넣으면 좀 괜찮다고 들은 것 같아요^^
Very beautiful bread, It's just as I want it. I have a question about the Levain, In the recipe you are making 300g but later you are only using 80g, seems like a lot of waste or did you use it for something else?
It was my mistake! We are refreshing little by little now! Thanks for watching!
ÇOK BAŞARILISINIZ TEBRİKLER FAKAT ÇEVİRİ DE OLSA MÜKEMMEL OLUR KENDİNİZE İYİ BAKIN......
Thanks for watching! Happy baking bread!
무반죽 통호밀빵 만드는법 예술입니다
깊이 배어보고 싶습니다
광자 오 감사합니다^^
Autonomous sensory meridian response version. Love it!
Thanks for watching!
@@Mukgling Making sourdough has become my favourite hobby. It brings so much happiness. Thanks for posting your video.
@@vivo-audio have a good day~!
Thank you for the video...Your bread looks great. i found working with the high hydration makes it difficult to shape, and gain strength.. also wondering why the levain makes 300G when recipe only calls for 80g
my mistake! You don't have to do a lot in the first place like me!
Thanks for watching!
@@Mukgling thank you...i put it in the fridge last night...it looks better today. can i make a focaccia with this dough
@@Alan-zn5jr of course! Thank you!
@@Mukgling do you know if i use Type 1 flour can i use this recipe for pizza / focaccia
@@Alan-zn5jr what is type 1?
Thank you very much for the video, I'm making starter from your video. So If I'm right you keep in the fridge levain? How often do you need to feed levain and how. I understood you take levain before 2 days making bread and feed it. In what proportions do you feed ?
After the levain is successfully completed, it is stored in the refrigerator.
Refresh once every 2 weeks.
Take it out of the refrigerator 2-3 days before making bread and refresh it twice a day.
Thanks for watching!
@@Mukgling thanks for your reply. What is proportions for refreshing 1:1:1?
@@funnycat3762 1: 1: 1 is universally known.
I have a ratio of levain 0.3: water 1: flour 1.
Thanks for watching!
I live in the tropic, room temp here is around 28C with humidity around 65 - 70%. Following your receiep, after the 6 hours rest, my dough still wet and Sticky so i had to add more flour. Any advise for water reduction?
What flour do you use?
The difference in flour type may be a big difference.
White, high protein flour for bread
@@sugitan3334 If so, we advise you to reduce water by 5%.
After getting used to the dough, it is recommended to increase the water little by little.
Will try. Btw, it was still a success using your formula on the 1st try, thank you
@@sugitan3334 good work! have a good day!
You are an inspiration! I want to follow your instruction. Please tell me what is “strong flour”. I hope I can find such flour here in NY. LOVE your videos;-)
it is bread flour.
It is flour of 12 ~ 13% protein. Thanks for watching! Happy baking bread!
Wow Perfectly done!
Thanks for watching!
Hiii after the third fold, as my job required me to stay away for two days is it okay to keep in fridge ? (I already did no other choice -instead of 6hrs outside in no.9) but wonder after take it out would it still work if i follow the process for number 10?
Once the dough is refrigerated, it is recommended to use it within 24 hours.
Thanks for watching! Happy baking bread!
Perfect teaching wit out one word 👏👏👏
** You can set subtitles in the screen. **
If you expand the video text body,
You can see detailed recipes, descriptions, materials, and quantity.
Thanks for watching!
Absolutely amazing! Thank you so much for sharing. How do you keep the Levin for next dough/bread preparation?
Refrigerate!
Please refresh at least once a week!
Please refresh 3 times before use!
Thanks for watching!
my starter rose a lot on day 2 and somehow it's not showing a lot of bubble activity anymore. I'm on day 5, should i keep going? It's definitely not as thick as yours, mine seems quite liquidy.
It needs to be refreshed continuously until it is activated.
I have to observe it often, but it wasn't easier than I thought.
It takes a lot of patience and effort.
Oo ok. I have been refreshing it twice daily as stated in your instructions. I’ll keep feeding it and hope it works. Thanks for replying!
@@myraooi1253 good luck! Have a good day!
When you put it in the refrigerator.... is it inside a plastic bag or without? 😃 Great video again! 😃 👍
I put it without a plastic bag.
This is because the cambro container itself is sealed. Thanks for watching! Happy baking bread!
ok... so you did the overnight fermentation inside of the sealed Container? Description No. 12 says, put the lightly folded dough into a banneton and then after 1,5 hours room temperature overnight fermentation in refrigerator??😃
ah, ha I replied wrong.
After panning the dough on the banneton, lightly covered with canvas cloth.
After that, put it in the refrigerator. Or use a hair cap. Thank you!
Loveeee this video! I was thinking of giving it a try once my starter is ready, but may i know, how much is the hydration percentage of this recipe?
감사합니다, 좋은 일을 유지!
about 79% hydration! Thanks for watching!
I loved your video. Thanks for the recipe; I made it today; I think the salt has to be a little higher (maybe 3-4%).
ok~! Thanks for watching! Happy baking bread!
He says 8 grams of salt but with 800 grams of flour 2% should be 16 grams. Right?
우연히 이 유튜브 채널을 알게 돼 제빵 시작했습니다. 치아바타는 안정적으로 구울 수 있게 됐고요. 결국 롯지 콤보 쿠커도 구입하고 ^^ 감사드립니다. 르방 만들어보려고 애쓰는 중인데 중력분을 넣는 단계만 가면 거품이 꺼지면서 시큼하고 역한 냄새가 나 몇 번을 실패했습니다. 밀가루는 밥스레드 통밀가루와 중력분은 백설 쓰는데, 중력분만 들어가면 맥을 못추네요.
머글링님이 예전에 디씨에 포스팅하신 거 우연히 검색해서 봤더니 처음엔 통밀로 성공하셨던데. 통밀발효종을 먼저 만들어볼까 싶어서요. 중력분으로 되어 있는 부분을 전부 통밀로 하는 거죠. 다른 글을 보니 통밀발효종에다 중력분으로 며칠 밥을 주면 백밀발효종이 된다고 하는데 맞는 말일까요? 물도 이것저것 써보다 수돗물 받아서 12시간 정도 뒀다 쓰는 방식으로 하고 있는데.
중력분으로 할 경우 3~5일째 하나도 부풀지 않아도 나중에 부풀게 되는 경우도 있나요? 아님 그냥 포기하고 처음부터 다시 하는 게 맞을까요?
먼저 시청해주셔서 감사합니다^^
르방을 만드는것이 한번에 성공하면 쉬운데, 계속 실패하면 정말 포기하고 싶어집니다 ㅠㅠ
저도 100% 성공하지 못하기 때문에ㅠㅠ
통밀이 발효가 빠르기 때문에 통밀로 시작하는것이 쉽다고 하는 분들도 있습니다. 중요한건 정말 상하기 전까지는 계속 리프레쉬 해보는 것을 추천 드립니다.
OMG it’s perfect! Absolutely perfect.
Thank you for watching! you can see other video's for Mukgling's Breads!
you realy bring it to live when you eat it....well done!!!!
Thank you very much! Happy baking bread!
This video made me hungry...
Thanks for watching! try it~! easy method~!
have a good day!
loving the ending! you made my whole mouth watering!!
Ha Ha, Thanks for watching!
do you extract 80g of starter on day 3 and 4?
After that, it was refreshed several times and used.
If you make multiple doughs, at the second fermentation, can it be store for multi days baking?
If refrigerated, at least one more day
It is difficult. Refrigerated storage,
The sour taste becomes too strong.
Thank you
Eres lo maximo te quiero 😘
Thank you very much! Happy baking bread!
Congratulations, your bread is wonderful and amazing. I love your processes and your method. Bravo!
Thank you very much! Happy baking bread!
Newbie sourdough baker here. Looking forward to trying this recipe. Can I ask: is leaven = starter? Or is Leaven a form of starter where you have to modify it, etc?
I think leaven = starter. It seems to be the difference in expression.
예술이네요
좋게 봐주셔서 감사합니다^^
your bread looks perfect. I like white bread and I want to try your recipe. can I reduce the room temperature working to avoid some sourness? thank you
I know that the lower the temperature, the stronger the acidity. The way to reduce acidity is to use as little as possible and finish the fermentation on time.
Thank you for watching
thanks very much for your reply. By the way I 've heard that the higher temperature the most acidity. unless the fermentation is in very short time.
@@nikoskaragiannis3314 Well, yes.
I lack accurate theoretical knowledge.
I think your information is reasonable.
Thank you!
great video, thanks for sharing! love your channel, just subscribed!
Thank you very much! happy baking!
Best Sourdough VDO without the narration!
Thanks for watching! Happy baking bread!
Thank you very much this video has helped me to learn :) your`e bread looked amazing :)
Thank you. There are various baking videos.
Thank you for watching!
Complimenri....meraviglioso. mi è venuta fame.
Thank you for watching!
I LOVE fresh bread! Sourdough id my fav!! Yours looks so terrific! Ill def try!
Thank you very much! Happy baking bread!
Great recipe! What do you do with the rest of levain not used for the recipe? Store in the fridge?
yes, after refresh it, stored in the fridge.
Thanks for watching!
@@Mukgling thank you! Great job again!
@@damienseyc2357 have a good day!
먹글링님! 중간에 반죽을 한 번 자르시던데 원래 반죽양 800그램이 반느통에 다 안들어가나요? ㅜㅜ즁간에 반죽 자르시길래요 반느통이 하나밖에없는데 ㅠㅠ 남은 반죽은 어케하신거에요? 그리고 발효되고 표면을 손가락으로 살살 만져보시던데 발효가잘 된건지 보는건가욤? 약간 퐁신하면 되나요? 질문이 넘 많네요ㅜㅠ 영상많이많이 올려주셔요❣
800그램은 반느통 부피에 비해 너무 많습니다 ㅠㅠ
남은 반죽은 반느통없이 그냥 구우셔도됩니다^^
표면을 만져보는것은 영상을 통해 반죽의 발효상태를 보여드리기 위함입니다^^
발효가 잘된지 확인하는 방법은 어느정도 부피가 정상적으로 팽창하게되면서 살짝 반죽표면이 땅땅(?) 탄탄한 느낌이 납니다^^
시청해주셔서 감사합니다^^ 즐거운 베이킹하세요~! 영상 자주올릴 수 있도록 노력하겠습니다 ㅠㅠ
Im following your instructions to make the starter, it's my 2nd time making it to day 3, i do all purpose flour 40g and it never made it to day 4 both tries after waiting 12 hours. There is no double expansion in size BUT there is slight bubbling; it just stays looking the way after i mixed it w 40g water and 40 mature starter and AP flour.
FinishMe Is your place very cold? It may need longer time to start. Or if it is very warm, it may have fully developed and deflated.
This is very difficult. Some people succeed at once, and others continue to fail. I continued to fail and then succeeded.
If you don't give up, you will succeed! Fighting!
Increíble. Felicitaciones. Donde consigo harina con esa cantidad de proteína en Argentina?
Find Strong Flour (Bread Flour)!
Thanks for watching!
Hi ! Mukgling..... Thank for your great sharing. I have a question. During second frementation in the fridge, do I need to cover the dough to prevent dryness?
You can cover it with gauze.
The surface is dry, but not enough to worry about.
Thank you for watching!
Looks amazing from the inside! Can I ask you wasn’t the crust a bit hard here? And how to avoid hard crust?
It has the characteristics of hard crust.
Because it is a lean dough characteristic!
Wow ! Merci. Je pense que c'est la technique que je cherchais ! J'essaie ça dès que possible . 😊
Thank you for watching
Hello, thanks for this video. Do you refresh two times a day, when it is written " Leave it for 12 h"? Or just one time?
Making Starter Day 3
40g 2day dough (Double expansion of the dough volume)
40g all purpose flour
40 g water (24℃)
Mix evenly as above formula.
Actual completion temperature: 24.4 ℃
Leave it for 12 hours.
(Allow air to pass through)
right. It means twice a day.
However, if you increase the ratio of new wheat, water, you can increase that time.
Thank you for watching
@@Mukgling c
@@mariadasdoreseasilvia1556 Thank you for watching
Mukglin😊, I like the way you are preparing bread, all details on recipe 😊I have a question about starter. On every stage of making starter, part of mix you are throwing away.
Can you tell me please, how much it makes difference for starter?
If I just add every day one spoon of flour and water. I am on cecond day, making whole wheat starter.
I don't like throw away 😁.
I made too much from the beginning, and it became unnecessary.
If you make a small amount from the beginning, you do not have to discard ^^
Thank you for watching~!
if you dont throw away little of the starter, you will end up having a lot a starter as you are adding little by little flour and water every day. and also if you throw away the starter, it will be easier to maintain the one you keep and also making it concentrated.
if you dont like throwing it away, you can make pancakes or waffles or other easy breads with them. i always make the sourdough pancakes, they are so delicious.
After you make the starter day 4 you have 120 grams of starter and then you make leaven with 100 g of starter, so is the 20 g of starter left is what is going to be the mother starter or do we just discard the 20 g of starter too? If so I was wondering the weights of flour and water to regularly feed the leaven.
You can continue feeding at the remaining 20g.
Water: flour: starter = 1: 1: 1 ratio.
너무 수고로운이 느껴지지만 맛은 있어 보이네요 구멍이 송송 파사삭 지금까지 본 영상중 최고의 비주얼 통밀 중력분 함께 섞어 발효종 만들어야하나요?
발효종 만드는 방법이 분분해서
발효종 온도가 딱 적당해서 5일만에 완성되나봅니다 우리집은 왜이렇게 더딜까 !
빠른 시간내에 완성되는 경우도 있지만, 정말 오래 걸려도 성공이 안되는 경우도 있습니다 ㅠㅠ 이부분에 대해서 명확하게 설명 드리기가 어렵네요 ㅠㅠ 이 영상은 통밀 중력분 섞어서 발효종을 만들었습니다!
여즘같은 겨울에는 집 온도가 22도가 안되는거같아여 겨울에도 이 방법대로 만들수잇나요 ? 뜨수운 곳에 떠로 두어야 하나요?
겨울에도 이 방법대로 만들 수 있지만, 온도가 낮으면 발효시간을 늘려야 합니다.
따뜻한 곳에 따로 두는 것을 추천 드립니다.
시청해주셔서 감사합니다!
자세한 튜토라얼 감사드려요~~제 반죽은 르방:물:밀가루 1:2:3비율인데 좀 wet한 편이에요~~ 이제 어느정도 익숙해져 쉐이핑은 되는데 바네통에서 콤보오븐으로 반죽을 옮기면 힘 없이 푹 퍼져요 ㅠ 아직도 표면 텐션이 부족한걸까요?..슬릿도 내기 좀 어려울 정도로 표면이 힘이 없어요. 의견 부탁드려요 참고로 냉장발효는 전혀 하지 않아어요. 밀가루는 중력 270 전립분 30 입니다
반죽을 옮기면 어느정도 퍼지기는 합니다. 힘 없이 푹 퍼지는 정도가 어느정도인지 궁금합니다.
밀가루대비 물양은 많아보이지는 않습니다. 그렇다면 밀가루의 문제일 것 같아요.
중력과 전립분으로는 반죽을 하면, 글루텐을 구성하는 단백질양도 적고, 전립분은 글루텐 발전을 저해시키는 요인이 됩니다. 밀가루를 강력분으로만 대체하여, 다시 한 번 만들어보시면 좋을 것 같아요~!
칼집은, 실온발효보다 냉장발효후 반죽이 차가운 상태에서 더욱 깔끔하게 반죽 쿠프를 낼 수 있습니다^^
감사합니다^^
Hi can I make pizza with this dough? Or would I need to change the flour? Thanking you Patricia
You can make pizza with this dough!
Thanks for watching!
@@Mukgling Thanking you for answering and explaining. Will try to make it now. Patricia
Hello, what should I do to keep the starter for my next bread?
You need to refresh!
levain: water: flour = 1: 1: 1 mix.
Thanks for watching!
Thanks for letting me know!!
Happy baking bread! Have a good day!
Exceptional 🌟🌟🌟🌟🌟
Thanks for watching!
Hi. Please help me with this. After the 3 sessions of stretch and fold at room temp of 25.5C / 78F, i kept the dough covered in a bowl and placed it inside the oven that is turned off with a temp of 26.6C / 80F. After 6 hours, the dough increased more than double in size and became so moist and sticky to handle. It was very different from how it looked on your video. I live in the Philippines, in a place that is 2,500 ft above sea level. Was 6 hours of rest too long for the temperature that we have here?
12 hours before i used the levain, i fed it with flour and water with this ration: 2:1:3 (water:starter:flour). I usually maintain my starter with 1:1:1 ratio.
Is levain in perfect condition? Please tell me what smell and volume are.
Hi,@@Mukgling. Yes, i know my starter is in good condition. I feed my starter daily with equal weights of water and flour. 100 grams each. It doubles in bulk, a lot of times more than double, 4 to 6 hours after feeding. I got my levain from the starter with a 2:1:3 ration for water-starter-flour. In 5 hours, it has doubled in volume.
the smell is that of a levadura, which some of my friends use to make the local rice cake.
i am making my second attempt but this time, i hope you don't mind, i reduced the hydration from the original 77% to 65%.
i forgot to mention. My starter is 3 weeks old now.
르방을 만들고 남은거 계속 숙성할수 있는 방법과 저장 방법이 궁금합니다..
남은 르방에 밀가루와 물을 넣고 골고루 섞어서 리프레쉬 하는 방법 있습니다.
예를 들어 르방 30: 밀가루100 : 물 100 정도의 비율로 섞어서 발효시키면, 요즘같은 날씨에 8시간~12시간 안에 2배이상 부풀거에요.
럼 부풀어 오른 르방을 냉장보관하시면, 몇 주 동안 리프레쉬 안하셔도 됩니다!
빵 만들기 3일전에 냉장고에서 꺼내어 다시 리프레쉬 과정을 실온에서 3번이상 반복하신 후에 사용하시면 적당 합니다!
What if i dont have a baneton? What is other alternative ?
A similar type of basket seems to be an alternative.
Thanks for watching!
Bonjour. Serait-il possible d'avoir la fabrication du levain en français ?
Nous prévoyons de traduire plus tard.
Veuillez utiliser Google Translator et la fonction de traduction automatique des sous-titres.
@@Mukgling votre pain est magnifique. J'aimerais pouvoir le réussir comme vous.
@@sophieh8741 you can do it!
요즘 발효종수업 듣다가 자꾸 실패해서 찾았는데 역씨~~b 오늘도 배우고갑니당^^ 제대로 된 빵으로 소화 잘되는 아침 만들고싶네용ㅎ
시청해주셔서 감사합니다~^^ 빵 만들기는 정말 어려운 것 같아요 ㅠㅠ 즐거운 홈베이킹 하세요~!
Thank you so much for the recipe and info, but I have a question that I hope you could answer!
When bulk fermenting the dough with s/f as you described the ambient temp. in my kitchen could very easily exceed 25 d. c., wouldn’t that affect the dough structure and make it faster to ferment?
The higher the temperature, the faster the fermentation rate.
Therefore, you can adjust the time according to the kitchen temperature!
When it is over fermented, the bread crumbles and sinks. Thanks for watching!
Hi can I steam the oven for the first 25min instead of baking it in a lodge or Dutch oven? Will it create the same effect? Thanks so much
It depends on the oven specification, but if you have the Steam function, it looks like a good bread.
@@Mukgling i will put a pan of water 10 min before i put in the bread so there is steam.. you think that works fine?
@@jessicaborg123 It is an unsuccessful part, so it is impossible to predict accurately. But I think it's a good way!
Beautiful loaf!
Thank you!
Excellent video !! just a simple question, does the bread taste a little bitter or acid ?
There is no bitter taste. There is an acidity.
Thanks for watching!
It was rye srarter.how you make the starter. And what kibd of flour you use. Thank you
Whole wheat is bob's redmill and white flour is all purpose, strong.
Detailed recipes and descriptions can be found in the body of the video.