very smart, i've already started using bakers percentages in this way, and i've found that my bread does best when using 65-70%ish hydrations, and I've not been using recipes for years but just playing around within reason near what i know works, but i never thought of it exactly like this before
Matching the hydration to the flour or flour blend is super helpful. I'm pleased you've figured out the sweet spot. Understanding how the percentage of starter/levain affects the duration of the fermentation is very helpful, too. Happy baking!
One odd metric I have relates to volume. I my case I make 175 g lunch rolls and I make 24 per batch. Four years ago , my storage unit for the rolls was definitely below the top of the storage unit . As my experience has improved , that same storage bin has gotten fuller and fuller . Now if I get any better I will have a serious problem, since with the last bake I can only get 22 buns in that same storage unit and the last two rolls will not stack up on top of the other rolls. An odd way to look at success in baking…. But I am pleased by the new problem. Cheers from Canada
When you talked about bulk proving, on the work surface or in the fridge? My initial foray into sourdough had the bulk proving on the work surface overnight - only then did the recipe call for stretching and folding!!! Back to front I know, but some of my loaves were really good and I realised it was all down to the starter!
I tend to bulk ferment at ambient temp (around 20-25C). I balance the proof between ambient temperature and the refrigerator depending on how far the bulk fermentation went. Many different combinations result in a great product. The trick is to balance the process with the temperature. I like how you’ve experimented and found a way that works for you. Nice job
All of this may be well and good, but I don't think this has much to do with people not being satisfied with their sourdough baking. I live is a small mountain town in the US and practically everyone up here bakes sourdough. Baking is not easy at 9,000 ft. I'm satisfied with mine. I look at all my neighbors bread, most of whom I've shown how to make bread. I think the only thing most bakers get wrong is bulk fermentation. I use the number of ribs in my banneton to guess when to put my bread in the refrigerator. All the other bakers use some different - poke tests, etc. All my neighbors have different room temperatures, used different flours, different ovens, etc. I don't think that matters nearly as much as being able to tell when bulk fermentation is over and it's time to put the bread in the refrigerator. I've baked at least 50 different recipes, used various flours and combination of flours, different ovens, baked at other people's houses and I get consistent results 99% of the time. As for my neighbors, even when they follow me exactly, get different results. It seems like no two bakers can do things the same way. It doesn't even make a bit of difference what shaping or folding techniques I use. The only thing that makes any difference in my baking is if I vary bulk fermentation. Sorry, I realize that's my mind numbing long winded way of saying that, if anyone could come up with a non-subjective (poke test is too subjective) way of determining when bulk fermentation is over, more home bakers could get the results they are looking for.
I'm a big fan of using volume to judge the proofing stage in the basket. If the dough has been sized properly, it's super easy for a beginner to get this right, time and time again. But, I've also seen issues of under-proofing and over-proofing due to the dough weight being too small or too large for the basket. The poke test is a tricky beast to tame, that's for sure! I really appreciate your comment, cheers.
I find flour’s ability to hold water is a big unknown. I know by my own experiences what hydration levels the flours I use will take and that I can handle. Excellent overview….cheers from Canada
very smart, i've already started using bakers percentages in this way, and i've found that my bread does best when using 65-70%ish hydrations, and I've not been using recipes for years but just playing around within reason near what i know works, but i never thought of it exactly like this before
Matching the hydration to the flour or flour blend is super helpful. I'm pleased you've figured out the sweet spot. Understanding how the percentage of starter/levain affects the duration of the fermentation is very helpful, too. Happy baking!
One odd metric I have relates to volume. I my case I make 175 g lunch rolls and I make 24 per batch. Four years ago , my storage unit for the rolls was definitely below the top of the storage unit . As my experience has improved , that same storage bin has gotten fuller and fuller . Now if I get any better I will have a serious problem, since with the last bake I can only get 22 buns in that same storage unit and the last two rolls will not stack up on top of the other rolls. An odd way to look at success in baking…. But I am pleased by the new problem. Cheers from Canada
When you talked about bulk proving, on the work surface or in the fridge? My initial foray into sourdough had the bulk proving on the work surface overnight - only then did the recipe call for stretching and folding!!! Back to front I know, but some of my loaves were really good and I realised it was all down to the starter!
I tend to bulk ferment at ambient temp (around 20-25C). I balance the proof between ambient temperature and the refrigerator depending on how far the bulk fermentation went. Many different combinations result in a great product. The trick is to balance the process with the temperature. I like how you’ve experimented and found a way that works for you. Nice job
All of this may be well and good, but I don't think this has much to do with people not being satisfied with their sourdough baking. I live is a small mountain town in the US and practically everyone up here bakes sourdough. Baking is not easy at 9,000 ft. I'm satisfied with mine. I look at all my neighbors bread, most of whom I've shown how to make bread. I think the only thing most bakers get wrong is bulk fermentation. I use the number of ribs in my banneton to guess when to put my bread in the refrigerator. All the other bakers use some different - poke tests, etc. All my neighbors have different room temperatures, used different flours, different ovens, etc. I don't think that matters nearly as much as being able to tell when bulk fermentation is over and it's time to put the bread in the refrigerator. I've baked at least 50 different recipes, used various flours and combination of flours, different ovens, baked at other people's houses and I get consistent results 99% of the time. As for my neighbors, even when they follow me exactly, get different results. It seems like no two bakers can do things the same way. It doesn't even make a bit of difference what shaping or folding techniques I use. The only thing that makes any difference in my baking is if I vary bulk fermentation. Sorry, I realize that's my mind numbing long winded way of saying that, if anyone could come up with a non-subjective (poke test is too subjective) way of determining when bulk fermentation is over, more home bakers could get the results they are looking for.
I'm a big fan of using volume to judge the proofing stage in the basket. If the dough has been sized properly, it's super easy for a beginner to get this right, time and time again. But, I've also seen issues of under-proofing and over-proofing due to the dough weight being too small or too large for the basket. The poke test is a tricky beast to tame, that's for sure! I really appreciate your comment, cheers.
Well done Philip! Reverse engineering the formula was sorely needed.
Cheers Barry! Hope all is well. Wishing you a great holiday!
Awesome info! Thanks!👍🔥
Love all your videos. Thanks for contributing to the bread enthusiast community. Question: where do you get your proofing baskets from?
I find flour’s ability to hold water is a big unknown. I know by my own experiences what hydration levels the flours I use will take and that I can handle. Excellent overview….cheers from Canada
Cheers Cbbq!
What are the dimensions of the banneton? Thanks.
Super çok güzel olmuş 🤩👌👌👌👏👏👏
i thought you used to use just Starter, straight into the recipe, vs a levain? I am confused of which to use.
You can use your starter in the dough or create a separate levain, as long as it's correctly fermentated, you'll be good to go. Phil