Brilliant. You are the missing piece to all the books :) Thank you! Btw, all Polish grandmas did autolyze:) So do I and I work only with spelt, einkorn, whole wheat, and rye. You helped me to understand the bulk fermentation techniques better; the need for gentleness. Chad also talks about those ancient grains needing gentle touch. Thank you! Incredibly helpful series.
thank you for using the word ALIQUOT! I used it once to tell my friends I aliquot my chicken broth and they pointed to me that normal people do not talk like that. You proved them wrong!
@@thesourdoughjourney couldn't agree more! Big fan of all your videos I've seen but the way you make these 3 completely different loaves at the same time is such a useful way to see what every single step actually does to the dough
Very interesting 🤨. I’m looking forward to making it through this series to see how it all ends up. It seems like this up front handling is a good thing.
love your work! A suggestion not a deal breaker. I've been making breads that you have outlined in this. its super difficult to source the knowledge at the moment when you need it. Is it possible you can add chapters in your dialogue breaking up bread 1, bread 2, & bread 3. I made one bread three style and now i am making one bread 2 style - it would be great if the chapters of your master class gave quick reference. thank you again for your analysis- ive made leaps and bounds following your lectures.
excellent study...I've been messing with sourdough for a year & it is incredibly difficult because of all the moving parts. Been mostly following the girl from "full proof baking". She incorporates a "lamination" step that she got from "Autumn Kitchen". I'm still working through all the videos but do you put this step into the mix anywhere? Seems like it's just a huge "window pane" test so not sure what it adds...air, strength, gluten? Regardless, it is unbelievable frustrating although she makes it looks easy.
If I were going to add a lamination, I would do 2 stretch and folds, one lamination and then two coils folds. You don’t want to do the lamination late in the process. I believe she does it first. It is not materially different from a good coil fold in my experience. Also, it is more effective when doing individual batch loaves as Kristen does in full proof baking.
Ha! If you just kept stretch-fold-rest--stretch-fold-rest,-- you'd just be in one long crescendo! Sorry Tom, now I know we don't want so much stretching! There is a Honduran-american professional baker from Miami who does that upside down coil-fold. But, he didn't have a name for it, you did!
I don't know, you have left a lot to "interpretation" here, given the development in #2...why do an additional S & F when you pulled an excellent windowpane? Why not transfer to flat dish (as in #3) at that point and THEN proceed with coils? You even mentioned that #2 needs "light handling" yet you still did an additional S & F...was that ONLY because you are trying to follow a precise methodology?
Good questions. Your questions really illustrate the premise of this series. It is all about personal interpretation and different baking "styles." Unlike my other series, I did not try to isolate the impact of changes in each variable here. This series is intended to illustrate the impact of "interpretation" on the process by making a lot of seemingly small decisions/changes to each step to evaluate the cumulative impact of many small decisions like the ones you describe above, not to isolate the incremental impact of each change. One person's "stretch and fold" is another person's coil fold (e.g., I even do a coil fold on the last "S&F" of Loaf #1, if you watch closely). I've employed the strict scientific method in my other experimental videos and this is one intended to be a departure from that approach to demonstrate exactly what you are pointing out here. What exactly is "sufficient gluten development," or "light handling." To answer your question more directly, with respect to Loaf #2, I am trying to follow the Tartine recipe, with some interpretation. The Tartine process does not indicate to stop doing S&F's when you can pull a sufficient windowpane. In fact the book never mentions the windowpane test. And because I had not tested this approach with some additional upfront mixing. It was not clear to me if that was "sufficient gluten development" at that point in the process. Stopping S&Fs completely would have been too broad of a departure for my approach to Loaf #2, in my opinion. My reason for taking this approach with Loaf #2 is because many beginning bakers feel somewhat "locked into" a recipe and I am trying to illustrate that point of view, without following it strictly "by the book" as in Loaf #1. Lastly, this is also the reason I show every step in detail. So that it can facilitate questions such as the ones you are asking. Most other videos would have condensed this whole thing to 8 minutes and concluded with "look what I made." :) The discussion of the process and understanding different approaches makes this a much richer learning experience for all. Thanks for the questions.
Brilliant. You are the missing piece to all the books :) Thank you! Btw, all Polish grandmas did autolyze:) So do I and I work only with spelt, einkorn, whole wheat, and rye. You helped me to understand the bulk fermentation techniques better; the need for gentleness. Chad also talks about those ancient grains needing gentle touch. Thank you! Incredibly helpful series.
Thank you. I appreciate the feedback.
thank you for using the word ALIQUOT! I used it once to tell my friends I aliquot my chicken broth and they pointed to me that normal people do not talk like that. You proved them wrong!
Haha, yes, I butcher the French language in most of my videos.
Absolutely loving this series almost a year later!
Thank you. That series is some of my finest work.
@@thesourdoughjourney couldn't agree more! Big fan of all your videos I've seen but the way you make these 3 completely different loaves at the same time is such a useful way to see what every single step actually does to the dough
This was so much fun to watch!! Thank you
Thanks!
This series is fantastic. I realize now my technique of the stretch and fold was way too aggressive.
Thank you. Some of my best work.
#2 took some guts but I think you nailed it at the very end.
Very late handling. Super risky.
Very interesting 🤨. I’m looking forward to making it through this series to see how it all ends up. It seems like this up front handling is a good thing.
Yes, it does not hurt to do more up front.
love your work! A suggestion not a deal breaker. I've been making breads that you have outlined in this. its super difficult to source the knowledge at the moment when you need it. Is it possible you can add chapters in your dialogue breaking up bread 1, bread 2, & bread 3. I made one bread three style and now i am making one bread 2 style - it would be great if the chapters of your master class gave quick reference. thank you again for your analysis- ive made leaps and bounds following your lectures.
Thank you. Yes, I will see if I can add these.
excellent study...I've been messing with sourdough for a year & it is incredibly difficult because of all the moving parts. Been mostly following the girl from "full proof baking". She incorporates a "lamination" step that she got from "Autumn Kitchen". I'm still working through all the videos but do you put this step into the mix anywhere? Seems like it's just a huge "window pane" test so not sure what it adds...air, strength, gluten? Regardless, it is unbelievable frustrating although she makes it looks easy.
If I were going to add a lamination, I would do 2 stretch and folds, one lamination and then two coils folds. You don’t want to do the lamination late in the process. I believe she does it first. It is not materially different from a good coil fold in my experience. Also, it is more effective when doing individual batch loaves as Kristen does in full proof baking.
Ha! If you just kept stretch-fold-rest--stretch-fold-rest,-- you'd just be in one long crescendo!
Sorry Tom, now I know we don't want so much stretching!
There is a Honduran-american professional baker from Miami who does that upside down coil-fold. But, he didn't have a name for it, you did!
Thanks.
I don't know, you have left a lot to "interpretation" here, given the development in #2...why do an additional S & F when you pulled an excellent windowpane? Why not transfer to flat dish (as in #3) at that point and THEN proceed with coils? You even mentioned that #2 needs "light handling" yet you still did an additional S & F...was that ONLY because you are trying to follow a precise methodology?
Good questions. Your questions really illustrate the premise of this series. It is all about personal interpretation and different baking "styles." Unlike my other series, I did not try to isolate the impact of changes in each variable here.
This series is intended to illustrate the impact of "interpretation" on the process by making a lot of seemingly small decisions/changes to each step to evaluate the cumulative impact of many small decisions like the ones you describe above, not to isolate the incremental impact of each change. One person's "stretch and fold" is another person's coil fold (e.g., I even do a coil fold on the last "S&F" of Loaf #1, if you watch closely).
I've employed the strict scientific method in my other experimental videos and this is one intended to be a departure from that approach to demonstrate exactly what you are pointing out here. What exactly is "sufficient gluten development," or "light handling."
To answer your question more directly, with respect to Loaf #2, I am trying to follow the Tartine recipe, with some interpretation. The Tartine process does not indicate to stop doing S&F's when you can pull a sufficient windowpane. In fact the book never mentions the windowpane test. And because I had not tested this approach with some additional upfront mixing. It was not clear to me if that was "sufficient gluten development" at that point in the process. Stopping S&Fs completely would have been too broad of a departure for my approach to Loaf #2, in my opinion.
My reason for taking this approach with Loaf #2 is because many beginning bakers feel somewhat "locked into" a recipe and I am trying to illustrate that point of view, without following it strictly "by the book" as in Loaf #1.
Lastly, this is also the reason I show every step in detail. So that it can facilitate questions such as the ones you are asking. Most other videos would have condensed this whole thing to 8 minutes and concluded with "look what I made." :) The discussion of the process and understanding different approaches makes this a much richer learning experience for all. Thanks for the questions.
Interesting. Are you an artist?
Musician. And interested in many arts.
The Sourdough Journey okay, I get the image. It explains a lot. Keep on going, I really appreciate your videos.
These upside down coil folds work much better in my simple brain 😬.
Thanks. I like those too.