This is exactly the bread that I'm pondering - the tastiest bread might not have the best appearance! prolonged fermentation, no shaping or scoring - extreme fermentation bring extreme flavor.
This is a work of art, and no mistake. I’m not sure I’ve got the patience, but I’m going to follow your method. Thank you for this great video, too. The music, as well as the outdoor scenes - relaxation!
Perfectly fermented bread has that particular look - it looks light, the crumb is open and yet evenly spaced, and you can see that it's baked perfectly 👌👌👌👌🌺🌻🌼🌻🌺🌼 thank you for your videos 😊 please could you show up the gluten development next ? What does properly kneaded dough look and feel like ? Thank you 😊
You've helped me understand the bread making finally. I've been baking bread on and off for some years now but only in the last few days after watching several of your videos I finally understood what I was doing wrong and what I need to be doing. And as a result, I just made a very nice and lacy bread like never before and with the flour that was giving me the hardest of time. Thank you. I first mixed 25% of whole wheat and 75% of white flour with 2% salt and 66% hydration in my KitchenAid mixer until it all came together and came off the bowl. Then I autolyzed it for 1 hour. Then, in a separate bowl I added 9% of water, 2% sugar, and 1.2% instant yeast, mixed it all very well, and let it proof for 15 minutes. Then, I added the yeast mixture to my autolyzed dough and used my KitchenAid again to bring it together. After that I let it rest for 30 minutes. Then I made the stretch and fold and let it rest another 30 minutes. Then I did the lamination and let it rest for 30 minutes. Then I formed it and let it rest on a cookie sheet under a plastic cover and baked it at 500F. 👍👍👍
That was beautiful and informative. Your loaf was perfect. The music is beautiful and soothing. I feel asleep many times and had to rewatch. Ha! Good job.
I have baked bread today using this method and it came out great. I wish I have found this recipe one year ago when I started making sourdough bread as it would have made the learning process much more clear. I think only after making a good bread using this method people should start looking into shaping the bread and using a proving basket. This method is showing that the most important thing is the fermentation, not the flour, not the shaping, not an expensive dutch oven or higher dough hydration. As long as you get the fermentation on point you can make amazing bread.. I will recommend this method from now on to all my friends that ask me about getting into sourdough bread making.
Is such a Joy to see your preparation from start to finish especially so with the background music. Shall perfect my skill till it matches yours. Love from Malaysia
Watching your videos on the side while working is just so soothing and calming. Love your baking techniques, music and pace in your video setup! Have a great day!
The name of the wonderful piano song is Morning in Heidelberg, I love your videos, they are so very informative, easy to watch and listen to. Keep them coming!
I discovered your channel today. Wonderful ! Your breads look amazing. Something to aspire to. I wondered where you were from and checked your “about “ page. Sibiu Romania!! I visit Romania in 2015. I fell in love with your country and people. Everyone was very genuine, warm and kind. I loved Transylvania ! I hope to visit again. Thank you for your videos. I will stylus your bread making technique 😊
Great to see this way of making sourdough. Simple and very different from other more popular methods. I almost fell asleep with the music and overall the video itself. Thanks!
Que preciosa música, el pan una impecable obra de artesanía y que hermosas imágenes del bosque en invierno !!!! Lo que haces va más allá de un oficio o la panadería. Aunque ya te he escrito lo mismo, no puedo evitar repetirlo, eres un poeta del lenguaje audiovisual, eres un artista !! Gracias por compartir tu inspirador trabajo.
This is the next method I will try! Have you tried adding scoring in with this method, or do you feel it may deflate the unshapened dough? Thanks again for sharing; such a beautiful loaf!
Insane texture! Very inspiring! One question: I usually make much larger doughs when I bake, typically around 1000g flour at 75-80% hydration, and divide it into three loafs. Will the sheer size of my dough make it harder for me to get this kind of results?
The open crumb is awesome! But how do you prevent your hands from getting sticky during the kneading and lamination process? Particularly with such a high hydration dough. Seeing this process for the first time - and the final baked product looks stunning! 👏👏
Could you please do a video sometime on how you feed your starter and at what ratios you feed prior to making bread, etc. Thank you for another super video!
Thank you so much for sharing this! I loved that you’ve put the time on the video so we have a precise reference. For your started be at peak at 10:00am at what time and proportions did you feed it lastly? My kitchen island is made of granite and it’s where I work my dough. Do you think the cold temperatures of the surface can have a bad influence the fermentation process?
I feed it in the evening at 23:00 with small seed 1:10:10. with strong white flour. I guess granite it's perfect too. Anyway fermentation is faster in last stages not in earli stages when you do folds or lamination.
Thanks for sharing the video! It's so relaxing to watch like always. I would love to give it a go this coming weekend. Since you didn't shape it, would it be easier to flip the cold dough from the glass dish directly on the baking paper to avoid handling it?
1: after you get the dough out of the bowl to do the lamination, do you let the dough rest on the table? (if yes, how long) 2: is it possible to overkneed using the Rubaud method after adding the starter/salt? 3:did you try to use handmixer with dough hook instead of the Rubaud method, or does it leave a negative impact on the gluten structure? sorry for poppin in your videos asking multiple questions, i'm just very fascinated by your technique and passion i just cant stop watching your videos over and over :D a true therapy
1. No, just few seconds, no rest here. Spread a bit in this stage because of high hydration until I get the dough scraper. Usually if I have dough for two loaves, after dividing at this stage and make them round I let them to relax for ~5-10mins. 2. Many people said that is imposible to overknead with manual kneading. But I think yes, you can damage the gluten network I always search for dough integrity. 3. yes sometimes I use my Kitchen Aid with hook, works well too. Just don't overknead with high speed. Keep it lower, not in aggressive way. Just simple, low speed, autolyse, 4 minutes low-medium speed with starter, then the same with salt. And then next steps. Keep in mind, each step is a good suport for next step. If you fail at one will be hard to recover in next stages. Thank you!
I live in a hot, humid country (Malaysia). The temperature is 30-31 degrees Celsius IN the house.. bulk fermentation is around 3-3 1/2 hours total.. any more and I risk the dough collapsing (which has happened before!)😂. Sometimes though at the end of the 3 and a half hours, I feel like the dough may be at the brink of collapsing.. so I quickly shape and put it in the fridge. Oven spring is good, but my crumbs aren't lacy as this! I deem my starter strong, and always use it at peak. Question, how would you describe the end of bulk fermentation, since fermentation is so imperative in getting a nice, lacy, open crumb? I already ensure that the dough is strong (window-pane test), wait for it to double in size, holds its shape during last coil and fold, and feels soft and pillowy whilst shaping. Anything else I'm missing out? Please help!
Stunning crumb!! My question would be: why not bake this way every time? Or, alternatively, how does baking this way and getting these beautiful results inform/change your process? For example, if you were doubling this recipe to make two loaves and needed to divide & pre-shape... when would you do that? Would you simply walk it back from the time your dough went into the fridge and divide about an hour or so before then to allow for a half hour bench rest and 25 min or so RT proof after shaping and placing in forms/baskets? Or would you want to allow more time for the dough to recover from all the handling of dividing/preshaping/shaping?
I've watched all your videos in order. It has given me the confidence I need in my technique. Please also make a video on scoring designs ( like a leaf or something easy). Thanks for all your videos.
Thank you for beautiful video again. I can see below questions regarding: you add starter at 10AM. At what time you feed your starter last time. I'm asking this question second time. Also, your recommendation for pyrex two dishes... It saying that the dimensions are 8inches (20cm) square, but below on product informations (Amazon)it saying 5.91inches, which is 15 sm. Please inform, what exactly the size the glass dishes are. I have 15cm square two of them, but they look smallish. Thank you again.
Hi Lilian, thank you! I feed it in the evening around 23:00 with small seed 1:10:10 with stong white flour (manitoba casillo). At 10:00 was prety young. Pyrex dishes. I bought them from local supermarket, there are 20x20cm. I must look again on Amazon. But indeed 15cm are a bit smaller. Last week I bought other two, there are larger, I guess 24x24, seems to be ok too.
@@BreadbyJoyRideCoffee Thank you so much for reply. I watched your video for making starter several times, and many others. No one recommended making 1:10:10; I use very strong Canadian organic flour 14.8%. whenever requires white flour. Do you think it is to much? Three days ego, I started new two starters 1) Rye, 2) Wholemeal flour; All organic; This recipe (Maurizio)was recommended by Trevor Wilson in one of his comments. It includes 50 gr. white flour and 50 gr. whole grain. I'm trying to learn , making very vigorous starter, which is triples. I like all your recipes. So far I made two of them and they were very good even with mistakes. I will definitely do as you do, 1:10:10; Your talent is so special!
Well, it was a balloon in the oven!!! Very clever way to check the fermentation as when we shape (or even preshape), unless we are very gentle, some air is lost in handling the dough. Another thing I've noticed is that your crumb is usually even in most breads you make. I remember your video on wild and even crumb but this doesn't seem to work with me...I almost always end up with a wild crumb. Do you think it's only a matter of how long it will rest in the fridge?
Oh my gosh! I would have bet money that this bread would have had no oven rise, just based on how slack it looked going into the oven! Beautiful bread, beautiful video!
Hello and thank you for your great videos!! I am a foreigner living in Romania and I love making bread. My problem is that I cannot find Romanian strong flours. I use Hora flour which is weak but tastes good together with dark rye Romanian flour most of the time. The result is not so bad, but a strong flour would be better. I have used Caputo found at Metro, but it is tasteless and very expensive. Could you recommend some Romanian strong flours and let me know where I could buy them? Thank you in advance.
Hello Constantin. Better to try hungarian Flour (550) is better then romanian flours. You can find in supermarkets. Is cheap. I use caputo too but I mix it with whole spelt or rye for taste.
Fermentation is The Key! mastering dough fermentation is not that simple though... eagerly awaiting Trevor J. Wilson promised book on Fermentation ( mate, why is it taking this long?... :- ) and learning a lot from you! Thanks for sharing your experiences and baker craftsmanship. Best regards,
@@BreadbyJoyRideCoffee thank you! It's a shame that these are basically sold out everywhere, and if not, it's rare to find one with international shipping.. In UK they have it in couple stores but seems impossible to get after Brexit :( I guess I will keep looking..
Besides the gorgeous bread, you also get a nice bread therapy! Always a pleasure to watch your videos!
This is exactly the bread that I'm pondering - the tastiest bread might not have the best appearance!
prolonged fermentation, no shaping or scoring - extreme fermentation bring extreme flavor.
Love the snow scenes. Oh and the bread too.
This is a work of art, and no mistake. I’m not sure I’ve got the patience, but I’m going to follow your method. Thank you for this great video, too. The music, as well as the outdoor scenes - relaxation!
I have been feeling down lately, but seeing this has inspired me and given me new hope. Thank you.
I've never seen this technique before but that crumb structure is phenomenal!
Perfectly fermented bread has that particular look - it looks light, the crumb is open and yet evenly spaced, and you can see that it's baked perfectly 👌👌👌👌🌺🌻🌼🌻🌺🌼 thank you for your videos 😊 please could you show up the gluten development next ? What does properly kneaded dough look and feel like ? Thank you 😊
You've helped me understand the bread making finally. I've been baking bread on and off for some years now but only in the last few days after watching several of your videos I finally understood what I was doing wrong and what I need to be doing. And as a result, I just made a very nice and lacy bread like never before and with the flour that was giving me the hardest of time. Thank you.
I first mixed 25% of whole wheat and 75% of white flour with 2% salt and 66% hydration in my KitchenAid mixer until it all came together and came off the bowl. Then I autolyzed it for 1 hour. Then, in a separate bowl I added 9% of water, 2% sugar, and 1.2% instant yeast, mixed it all very well, and let it proof for 15 minutes. Then, I added the yeast mixture to my autolyzed dough and used my KitchenAid again to bring it together. After that I let it rest for 30 minutes. Then I made the stretch and fold and let it rest another 30 minutes. Then I did the lamination and let it rest for 30 minutes. Then I formed it and let it rest on a cookie sheet under a plastic cover and baked it at 500F. 👍👍👍
“Work of art” was exactly the term came across to my mind when watching this video! Enjoyed it so much.
Amazing bread. Thanks a lot for sharing the video, well done 👍👍👍
Thank you so much 👍
Thanks
I followed your way and my sourdough bread have much improvement. Thanks
That was beautiful and informative. Your loaf was perfect. The music is beautiful and soothing. I feel asleep many times and had to rewatch. Ha! Good job.
Wow, what a work of art - the bread and the video.
As always, one of the best parts of my day
I have baked bread today using this method and it came out great. I wish I have found this recipe one year ago when I started making sourdough bread as it would have made the learning process much more clear. I think only after making a good bread using this method people should start looking into shaping the bread and using a proving basket. This method is showing that the most important thing is the fermentation, not the flour, not the shaping, not an expensive dutch oven or higher dough hydration. As long as you get the fermentation on point you can make amazing bread.. I will recommend this method from now on to all my friends that ask me about getting into sourdough bread making.
Everything true Daniel. Thank you!
Is such a Joy to see your preparation from start to finish especially so with the background music. Shall perfect my skill till it matches yours.
Love from Malaysia
Beautiful bread as ever. You've taught me a lot. I've incorporated a lot in to my process.
Glad to help
I agree!!! We've learnt a lot in this channel!! Thank you Joy!
Bread looks beautiful and wholesome. Love the mindfulness going into the bread preparation.
A thing of beauty. Your skill is well honed!
I am learning, I found this video very helpful.
Watching your videos on the side while working is just so soothing and calming. Love your baking techniques, music and pace in your video setup! Have a great day!
Wow! You are truly amazing sourdough master, thanks for sharing 😍
The name of the wonderful piano song is Morning in Heidelberg, I love your videos, they are so very informative, easy to watch and listen to. Keep them coming!
i love your video..so calming n your bread..such beautiful crumb
What a joy to watch this video!!!
Omg this is a fabulous recipe !!
I got EARS !
I love your content! Music is wonderful. I’m learning with no words spoken. 😘
Great job! Thanks. Everytime it's so relaxing to see you... all the best from germany
Bread art. Love how the loaf jumps off the bottom of the oven.
beautiful work! its a pleasure to watch
I discovered your channel today. Wonderful ! Your breads look amazing. Something to aspire to. I wondered where you were from and checked your “about “ page. Sibiu Romania!! I visit Romania in 2015. I fell in love with your country and people. Everyone was very genuine, warm and kind. I loved Transylvania ! I hope to visit again. Thank you for your videos. I will stylus your bread making technique 😊
Enjoyed watching the way you bake the sourdough bread. Will try your method.
You are a god. Whenever i leave it as long as you did at room temperature my dough overferments and loses structure.
Great to see this way of making sourdough. Simple and very different from other more popular methods. I almost fell asleep with the music and overall the video itself. Thanks!
Nailed it. What a great video. Amazing bread!!
Que preciosa música, el pan una impecable obra de artesanía y que hermosas imágenes del bosque en invierno !!!! Lo que haces va más allá de un oficio o la panadería. Aunque ya te he escrito lo mismo, no puedo evitar repetirlo, eres un poeta del lenguaje audiovisual, eres un artista !! Gracias por compartir tu inspirador trabajo.
Congratulations a perfect bread with an awesome crumb must be delicious!
This is the next method I will try! Have you tried adding scoring in with this method, or do you feel it may deflate the unshapened dough? Thanks again for sharing; such a beautiful loaf!
Gotta try this! Lamination and no shaping!
a thing of beauty! i love all the experiments. and i'm now very hungry and need to wake my starter up :)
I loved this video in every way and form. Thank you!
Most beautifully done video. Love it
great video.
I’ve found the best bakers don’t get super nerdy about flour types. They just use their experience with dough handling and timing to make great bread.
Insane texture! Very inspiring! One question: I usually make much larger doughs when I bake, typically around 1000g flour at 75-80% hydration, and divide it into three loafs. Will the sheer size of my dough make it harder for me to get this kind of results?
Super tare Gicu! Nici nu mai stiu la ce sa ma uit la munca ta : fotografie, cafea, paine.
Hei, salut Horatiu! Multumesc! Cand ma prinde cate o pasiune sunt pierdut, :)))
@@BreadbyJoyRideCoffee stiu de la Maguri de asta ;)
This is the channel of bread geek. Thank you again for this new pedagogical video
Thank you Amandine!
Great presentation thank you.
Thank you so much. Very beautiful and a lot of inspiration
What a gorgeous video in every way! Thank you! And I learned more about sourdough, too:)
Masterpiece 👏👏👏greetings to Romania😊 from PL
Bravo 👏 💯
Fantastic!!! Thanks!! 🇺🇦❤️
The open crumb is awesome!
But how do you prevent your hands from getting sticky during the kneading and lamination process? Particularly with such a high hydration dough.
Seeing this process for the first time - and the final baked product looks stunning! 👏👏
Perfect!
its perfect perfect perfect, spectacular ... amazing ... aşırı iyi helal helal helalllll
1000000 like 👍
So beautiful
Perfection. I'm waiting when you bake the bread without the pulp :) Only the crust :) Well, maybe a few threads inside :)
oh man this is beautiful but I just wish you scored it!! :p ❤️❤️❤️
Your craft is so inspiring. I hope to get there some day. Keep it up.
Your videos are so relaxing and so full of content at the same time. Good job!
Nice to see your local market is open! My in-laws live in Hungary and everything is closed other than grocery stores.
Still open here. Don't know if will be ok in the next few weeks. Not so good prediction ...
Could you please do a video sometime on how you feed your starter and at what ratios you feed prior to making bread, etc. Thank you for another super video!
Can you show us how to make a sourdough sandwich bread?
Beautiful!!!
Thank you so much for sharing this! I loved that you’ve put the time on the video so we have a precise reference.
For your started be at peak at 10:00am at what time and proportions did you feed it lastly?
My kitchen island is made of granite and it’s where I work my dough. Do you think the cold temperatures of the surface can have a bad influence the fermentation process?
I feed it in the evening at 23:00 with small seed 1:10:10. with strong white flour. I guess granite it's perfect too. Anyway fermentation is faster in last stages not in earli stages when you do folds or lamination.
@@BreadbyJoyRideCoffee Thank you!!! 🙏🏻
How do you butter that bread with so many void spaces?😳
Thanks for sharing the video! It's so relaxing to watch like always. I would love to give it a go this coming weekend.
Since you didn't shape it, would it be easier to flip the cold dough from the glass dish directly on the baking paper to avoid handling it?
I suspect that the parchment paper would get wet during 1 hour rest, which is not desirable.
1: after you get the dough out of the bowl to do the lamination, do you let the dough rest on the table? (if yes, how long)
2: is it possible to overkneed using the Rubaud method after adding the starter/salt?
3:did you try to use handmixer with dough hook instead of the Rubaud method, or does it leave a negative impact on the gluten structure?
sorry for poppin in your videos asking multiple questions, i'm just very fascinated by your technique and passion
i just cant stop watching your videos over and over :D a true therapy
1. No, just few seconds, no rest here. Spread a bit in this stage because of high hydration until I get the dough scraper. Usually if I have dough for two loaves, after dividing at this stage and make them round I let them to relax for ~5-10mins.
2. Many people said that is imposible to overknead with manual kneading. But I think yes, you can damage the gluten network I always search for dough integrity.
3. yes sometimes I use my Kitchen Aid with hook, works well too. Just don't overknead with high speed. Keep it lower, not in aggressive way. Just simple, low speed, autolyse, 4 minutes low-medium speed with starter, then the same with salt. And then next steps.
Keep in mind, each step is a good suport for next step. If you fail at one will be hard to recover in next stages.
Thank you!
I live in a hot, humid country (Malaysia). The temperature is 30-31 degrees Celsius IN the house.. bulk fermentation is around 3-3 1/2 hours total.. any more and I risk the dough collapsing (which has happened before!)😂. Sometimes though at the end of the 3 and a half hours, I feel like the dough may be at the brink of collapsing.. so I quickly shape and put it in the fridge. Oven spring is good, but my crumbs aren't lacy as this! I deem my starter strong, and always use it at peak. Question, how would you describe the end of bulk fermentation, since fermentation is so imperative in getting a nice, lacy, open crumb? I already ensure that the dough is strong (window-pane test), wait for it to double in size, holds its shape during last coil and fold, and feels soft and pillowy whilst shaping. Anything else I'm missing out? Please help!
Stunning crumb!! My question would be: why not bake this way every time? Or, alternatively, how does baking this way and getting these beautiful results inform/change your process?
For example, if you were doubling this recipe to make two loaves and needed to divide & pre-shape... when would you do that? Would you simply walk it back from the time your dough went into the fridge and divide about an hour or so before then to allow for a half hour bench rest and 25 min or so RT proof after shaping and placing in forms/baskets? Or would you want to allow more time for the dough to recover from all the handling of dividing/preshaping/shaping?
素晴らしい！
¡¡¡beatuful!!!
thank you!
I've watched all your videos in order. It has given me the confidence I need in my technique. Please also make a video on scoring designs ( like a leaf or something easy). Thanks for all your videos.
Noted :) You saw, I'm not good at scoring yet :)
I love the music! What melody is this?
Morning In Heidelberg
Franz Gordon
I like the bowl cover you are using. Where did it come from? The music is beautiful by the way
Love this presentation. Can someone tell me what is the background piano piece?
Thank you for beautiful video again. I can see below questions regarding: you add starter at 10AM. At what time you feed your starter last time. I'm asking this question second time. Also, your recommendation for pyrex two dishes... It saying that the dimensions are 8inches (20cm) square, but below on product informations (Amazon)it saying 5.91inches, which is 15 sm. Please inform, what exactly the size the glass dishes are. I have 15cm square two of them, but they look smallish. Thank you again.
Hi Lilian, thank you! I feed it in the evening around 23:00 with small seed 1:10:10 with stong white flour (manitoba casillo). At 10:00 was prety young.
Pyrex dishes. I bought them from local supermarket, there are 20x20cm. I must look again on Amazon. But indeed 15cm are a bit smaller. Last week I bought other two, there are larger, I guess 24x24, seems to be ok too.
@@BreadbyJoyRideCoffee Thank you so much for reply. I watched your video for making starter several times, and many others. No one recommended making 1:10:10; I use very strong Canadian organic flour 14.8%. whenever requires white flour. Do you think it is to much? Three days ego, I started new two starters 1) Rye, 2) Wholemeal flour; All organic; This recipe (Maurizio)was recommended by Trevor Wilson in one of his comments. It includes 50 gr. white flour and 50 gr. whole grain. I'm trying to learn , making very vigorous starter, which is triples. I like all your recipes. So far I made two of them and they were very good even with mistakes. I will definitely do as you do, 1:10:10; Your talent is so special!
Perfect as always!
Thanks again!
wow bro
Hi. Your bread looks excellent. How you feed your starter before baking?
Amazingly influential
Well, it was a balloon in the oven!!! Very clever way to check the fermentation as when we shape (or even preshape), unless we are very gentle, some air is lost in handling the dough. Another thing I've noticed is that your crumb is usually even in most breads you make. I remember your video on wild and even crumb but this doesn't seem to work with me...I almost always end up with a wild crumb. Do you think it's only a matter of how long it will rest in the fridge?
Oh my gosh! I would have bet money that this bread would have had no oven rise, just based on how slack it looked going into the oven! Beautiful bread, beautiful video!
What is the name of the piano concerto in the background, please.
Hello and thank you for your great videos!! I am a foreigner living in Romania and I love making bread. My problem is that I cannot find Romanian strong flours. I use Hora flour which is weak but tastes good together with dark rye Romanian flour most of the time. The result is not so bad, but a strong flour would be better. I have used Caputo found at Metro, but it is tasteless and very expensive. Could you recommend some Romanian strong flours and let me know where I could buy them? Thank you in advance.
Hello Constantin. Better to try hungarian Flour (550) is better then romanian flours. You can find in supermarkets. Is cheap. I use caputo too but I mix it with whole spelt or rye for taste.
@@BreadbyJoyRideCoffee many thanks !!
Bravo!
Is it possible to demo how to do a starter dough?
excellent
13:59 You could have turned the dough out directly onto the parchment. That would minimize damage.
does temperature play a big role? it is always hot here in between 28 to 32°C.
What volume increase is ideal for bulk fermentation?
20%, 30% or more?
Hi there, I suppose your starter must be super strong the SD this risen? If so, how do you treat the starter?
Fermentation is The Key! mastering dough fermentation is not that simple though... eagerly awaiting Trevor J. Wilson promised book on Fermentation ( mate, why is it taking this long?... :- ) and learning a lot from you! Thanks for sharing your experiences and baker craftsmanship. Best regards,
Can't wait his book too :)
Thanks a lot for sharing your experience! Do you use a banking steel in your oven?
I'm curious why you pop the air bubbles? Don't you want to maintain them for an open crumb?
what if bake it directly from fridge?
Nice, but why did not you score the bread ??
What's the best starter ratio 1:1, 1:2, 3, 4, 5,? 3 hr autolyse?
Do you use bread flour to feed your starter (13% protein or more)? What hydration? And how much of a rise do you normally get (double / triple)?
What a gorgeous video and an amazing bread! You are such an inspiration. In your other videos, what size are the bannetons you use?
Thank you so much! oval, 0.75Kg, 23×14,5x8cm
here: www.bakersshop.ro/produse/cos-de-pulpa-lemn-pentru-dospit-oval-0-75kg-23x14-5x8cm-model-crestat/
@@BreadbyJoyRideCoffee thank you! It's a shame that these are basically sold out everywhere, and if not, it's rare to find one with international shipping.. In UK they have it in couple stores but seems impossible to get after Brexit :( I guess I will keep looking..