Easy Sourdough Baguettes Recipe | Baguette Master Class | Foodgeek Baking
Вставка
- Опубліковано 4 жов 2024
- The first 1000 people to use this link will get a free trial of Skillshare Premium Membership: skl.sh/foodgee...
Here is my super easy version of a crispy sourdough baguette recipe. You'll need a special pan to make it this way, but it is so much easier than a couche.
T-shirt by @MarkRober :D
Buy Foodgeek Merch: fdgk.net/buy-m...
Patreon: fdgk.net/patreon
Discord: fdgk.net/discord
The recipe:
foodgeek.dk/en...
Adlinks!
In this video:
Baguette Pan: fdgk.net/buy-b...
Rosti Bowl (used in video): fdgk.net/buy-m...
Oval Proofing Baskets: fdgk.net/buy-o...
Heat resistant gloves: fdgk.net/buy-h...
Wire Rack: fdgk.net/buy-w...
Essential Sourdough Baking Tools:
Baking Vessels:
Brovn (glass dome): fdgk.dk/buy-brovn
Cast Iron Combo Cooker: fdgk.net/buy-c...
Pyrex (or equivalent) glass dish: fdgk.net/buy-g...
Enameled Roaster: fdgk.net/buy-en...
Challenger Bread Pan: fdgk.net/buy-c...
Lames/blades/scoring:
Walnut Lame: fdgk.net/buy-w...
Razor blades: fdgk.net/buy-r...
Cake turntable: fdgk.net/buy-c...
Starter:
Jars for your starter: fdgk.net/buy-w...
Small spatula for starter: fdgk.net/buy-s...
Banneton/proofing baskets:
Round Proofing Baskets: fdgk.net/buy-p...
Oval Proofing Baskets: fdgk.net/buy-o...
Bowls:
Rosti Bowl: fdgk.net/buy-m...
Bread Knife:
Awesome Bread Knife: fdgk.net/buy-k...
Good Bread Knife: fdgk.net/buy-v...
Gloves:
Heat resistant gloves: fdgk.net/buy-h...
Baking pans:
Pullman Loaf Pan (small): fdgk.net/buy-s...
Pullman Loaf Pan (medium): fdgk.net/buy-m...
Loaf Pan (medium): fdgk.net/buy-m...
Miscellaneous:
Lodge Cast Iron Skillet: fdgk.net/buy-c...
Mockmill Grain Mill: fdgk.net/buy-m...
Bench Scraper: fdgk.net/buy-b...
Baking Steel: fdgk.net/buy-b...
Flour shaker: fdgk.net/buy-f...
Spray Bottle: fdgk.net/buy-s...
Pizza Peel: fdgk.net/buy-peel
Brød & Taylor Proofer: fdgk.net/buy-b...
Silicone Spatula: fdgk.net/buy-s...
Stand Mixer: fdgk.net/buy-s...
Wire Rack: fdgk.net/buy-w...
Precision Scale: fdgk.net/buy-p...
Danish Dough Whisk: fdgk.net/buy-d...
My Amazon store fronts:
US: fdgk.net/amazo...
UK: fdgk.net/amazo...
Follow me on:
Instagram: fdgk.net/insta...
Facebook: fdgk.net/facebook
Reddit: fdgk.net/reddit
Music:
Epidemic Sound: fdgk.net/epide...
Guitars in the back:
Fender American Deluxe Stratocaster 3-Colour Sunburst
Gretsch G5422TDCG Snow Crest White
Martin HD28
Line 6 JTV-69
Adlinks!
My UA-cam Gear:
Camera and lenses:
Canon EOS R: fdgk.net/buy-c...
Canon EF 24-105mm f/4 II USM IS: fdgk.net/buy-c...
Canon EF 50mm f/1.4 USM: fdgk.net/buy-c...
Canon EF 100mm f/2.8L Macro IS USM: fdgk.net/buy-c...
Screen:
Atomos Ninja V: fdgk.net/buy-a...
Angelbird Atom X SSDMINI 500GB SSD Hard Drive for Atomos: fdgk.net/buy-a...
Lighting:
Neewer Light Stands: fdgk.net/buy-n...
Neewer Heavy Duty Light Stand: fdgk.net/buy-n...
Neewer Light HY-2000: fdgk.net/buy-n...
Yongnuo YN-300 III 5500K: fdgk.net/buy-y...
Yongnuo YN-300 III Power Supply: fdgk.net/buy-y...
Yongnuo YN-1200: fdgk.net/buy-y...
Yongnuo YN-1200 Power Supply: fdgk.net/buy-y...
Tripod:
Neewer Tripod: fdgk.net/buy-n...
Neewer Fluid Head: fdgk.net/buy-n...
Neewer Ball Head: fdgk.net/buy-n...
Sound:
Focusrite Scarlett 18i8 (3rd gen)/Sound card: fdgk.net/buy-f...
Zoom H4N Pro/Sound Recorder: fdgk.net/buy-z...
Talking Head Mic/Røde NTG2: fdgk.net/buy-r...
Voice Over Mic/Shure SM7b: fdgk.net/buy-s...
Gimbals:
Zhiyun Wibill S: fdgk.net/buy-z...
Zhiyun Smooth 4: fdgk.net/buy-z...
#sourdough #baguette #sourdoughbaguette
Puts Sune's Panettone in oven.
Puts starter in fridge.
Sees new video for baguettes.
Takes starter immediately back out of fridge.
Wait, what?!?! Sune has a Panettone recipe?! Gotta go do some research...after baking my baguettes!
Hey Sune, I’ve been making your original sourdough bread recipe for many months now but this past week I tried your new revised one and somehow it just came out better, and with less effort. I appreciate this channel so much 🙂.
Cant wait to start trying making baguettes.
I increased my starter strength substantially by refreshing on a 1-10-10 ratio (5gr. Starter to 50 gr water and 50 gr flour mixture) for three feedings before making the levain. I normally bake once a week and keep starter in the fridge between uses. Two days before baking, I take it out and begin the refreshing process. Four times starting level at finish is normal in 3-4 hours. To really turbocharge the starter you can add some rye to the whole wheat/white bread flour mixture, maybe 10%. Also, having a proofer really makes it easy to take your bake to another level. Love the vids and experiments.
Love finally having a baguette recipe that gives me that San Francisco crunch and beautiful crumb every time. I divide it into sixth which gives me a good size for a sandwich or to slice to have with a cheese plate for the two of us, or grab more if we have company. It freezes well and still retains that crust.
So glad to see you do a recipe for baguettes because I always find your methods so easy to reproduce in my own kitchen. I especially liked how you didn't rush through the process of getting to the window pane stage, but showed us the stages of gluten development. I feel much better equipped now to try this myself. Tusind tak!
I've re-read your recipe, re-watched your video multiple times and went through all the comments. It's super helpful, but I'm really not sure how long the rise might take or if it should be in the fridge or not. I left it for 4 hours out of fridge, and no rise. So I left it overnight and it over-proofed. I'm fixing it, but some sense of timing would be super helpful to me, and other users who have also tried asking this questions. I know it's not exact, but even a rough sense of it would be great. Thank you!
As mentioned above, overnight was too long in closed oven (not turned on, just an easy draft free place), it doubled. Try starting the proof earlier in day and keeping an eye on it. Ended up punching down and re-proofing to correct size, which this time only took about an hour. Tasted fantastic! Definitely would do this recipe again. Thanks.
I’ve failed at sourdough baguettes a few times. Actually all of them. Looking forward to this.
Had the same problem, excited to try this recipe
Im still failing. Have tried from no knead to full knead but im gonna try hard until i get it right
😂😂😂 that have me a good chuckle
Me too....no success yet. Can't wait to try this recipe👍
Oddly I just started them today!
Hi Sune, before this I always used your recipe for pizzadough when I wanted to make baguettes and let the dough ferment in the fridge for up to 4 days. Tastes like heaven. Ill give this one a try to.
Thank you. I just made my first batch, and they are delicious.
You're welcome ❤️
I’m so excited!!!
I watched and made these with a slightly higher hydration but superb!
Thank you!!!!
Yes, you can get an awesome crumb, if you go higher, but I wanted this to be an attainable recipe for everybody :)
Yes, you did a great job!
Oh, I better get my starter out and do a feed right now for tomorrow!
Ready, steady, bake! Excited to try this one out!
Oh! wow! Just baked a baguette.....I'm improving but slowly, this will help a lot
Absolutely love the FG channel....
If this is a good as your usual recommendations then I’m looking forward to trying.
Very much appreciated.
Thank you Sune!!! Your recipe and excellent video encouraged me to try baking baguettes when I'd previously concluded they were to difficult for me. I'm happy to say this bake exceeded all my expectations 🤗
That's the pan I have. Can't wait to try your recipe.
the way i go to create strength when kneading by hand is 4 turns of folds every ½ an hour. Then i leave it growing. Seems to work fine, so far i'm happy with the results.
Thank you for sharing. I tried out this recipe and it the baguettes 🥖 🥖 turned out really well.
I'm trying it!!! Looks so do-able. Thank you 😊
Hej Sune! I'm more of a Ciabatta kind of guy, but you made me want to try baking a baguette! Cool vid, tak for det!
Very clearly explained. Thank you.
Thank you so much, I really love your channel !
Wish I could attend live but , I am working. You are an inspiration. Once, tried your brioche recipe and method.. It worked like magic. Can't wait for more. Cheers and hails from Tasmania, Australia.
Nice work! Thank you so much! 😋
Impeccable as always, thank you very much once again for sharing your expertise. You inspire me.
"The crumb won't be so opened because of the low hydration"
still a lot more opened than mine
Love your videos !
Cheers from Brazil
🤩 beautiful...I have some active starter and just got that same pan...off to the races for me...thanks for this video....I was looking forward to it and you sir, did not disappoint.
hi i am from malaysia. Just wanna let you know, i watched most of ur videos and followed your steps. Finally did a sucessful sourdough. Love your videos, they are really Superr helpful♥️
Another excellent video Sune. Well done.
Thanks for all you do for us 😉
Nice! I guess I need to get one of these baking trays.
Amazing baguettes! I will try this recipe this weekend! I have highlighted you in IG! You deserve all the applause and recognition for your amazing teaching!!
This is one of the best (if not the best) sourdough baguette videos! 😃Thanks very much Sune for your videos!🙏
Looks awsome ^^ Love your videos and the presentation of the result. I'm getting hungry xD
In one well I made them twice. The second time I replaced 200 g of bread flour with 200 g of Manitoba whole flour. Like you said, it has more protein and gluten so I kneaded it a little extra time. It was a beautiful elastic dough. Final result was excellent.
Correction. In one week. (Not one well)
Exactly on time. I always wanted to make it :)
They look great 👍🏻👍🏻
Thanks für this tutorial!👍👍👍👍
I love ur utubes ! Has helped me a lot! Thank you !
Could you do a video on lamination? I know you compared folding methods, but I scrolled through and didn't find anything about laminating the dough. Keep up the good work, and thank you for the information you provide!
How to make seeded SOURDOUGH bread using LAMINATION | Foodgeek Baking
ua-cam.com/video/Z7nOFUzb0oE/v-deo.html
I did this vid3o on lamination 😊
I was hoping for a comparator series if you'd be willing, lamination versus no lamination on unseeded bread. I've seen other sourdough channels that always do it for their loaves, and I was curious how much of a difference it made. My bread doesn't come out consistently enough yet to check it on my own.
That seeded bread looks absolutely amazing though o.O I guess I missed that video. I should try it.
And thank you for the quick reply. So nice to see your channel growing, but that you still make time for your fans
Hi Sune...I know everyone's dough and environment is different...but was just curious how long your fermentation from this video took.
you should make an app of your bread calculator it's awesome
So great thank you for all informations! Greetings from Germany :D
Waw this was my wish ,so you already made it.
Thank u so much really enjoying ur videos
Thank you
It looks amazing! Definitely going to give it a go! How many hours roughly to allow fermentation until it grows? Just to plan ahead... thank you! Z
I would change the shaping method, might give u a better crumb. No need to stretch, just do the folding
Very helpful video thank you! If I'm using a couche how do suggest covering them and leaving in the fridge overnight? Also would rolling them work at the end of the shaping to get the right length? Thank you!
Looking forward to it.
Hi Sune, I have made your simple sourdough spelt loaf several times with great success so thought I would try the baguettes, but they didn’t turn out very well. I used white bread flour and active sourdough starter. I don’t have a stand mixer, so kneaded the dough by hand, however it took about 35 minutes to get to a reasonable windowpane. I then let it rest in a container. It had only risen by about 10% after 5 hours although there were a lot of bubbles so I decided to tip it out on the counter and continue. The dough was very moist - so sticky that I was not able to do the shaping as shown in the video. Rather, I just tightened up the dough by moving it around on the counter as I tried to make it into the baguette shape for the pan. A couple of quick questions if you don’t mind: Should I try changing the amount of flour and water to get the water to about 62%, with starter still at 22%? I have used the stretch and fold technique with a number of different breads (including the simple sourdough spelt loaf). Would stretch and fold, rather than kneading, be okay for making the baguettes? Thanks for your recipes and videos.
My dough also was very sticky, I kneeled by hand for 15 min
Oh, yeah! Finally a baguette recipe from you that I've been so looking forward to! I have no sophisticated kitchen robot though. How would you proceed without it ? Same as for bread?
I'd knead it, but you can also do stretch and folds if you like :) The hydration should be so low that the dough is easily handleable :)
Just a little stupid observation: attach the paddle of your mixer AFTER you add the ingredients. Much less flouring of the area that way.
dude its so nice to see you killing the youtube game lately!
from me finding you on r/breaddit to this.. pretty great!
Hi, Sune I am a hobby baker from India and a big fan of your’s. Who’s is this stand mixer?
i found a way you can make any percentage of hydration you want.
up to 200% if you want.
after you make your dough chill it in the fridge, then once its cold, add crushed ice by weight and kneed it in the dough then straight to the oven
What. How much ice what size after shaping. So many questions. More clarification please
may i recommend an experiment idea? sourdough starter with varying amount of commercial yeast added. what percentage of added commercial yeast nullifies sourdough starter.
Sune, I am back here because I am making baquettes tomorrow. Have you ever boiled your baguettes? Or does is the steam pan give the same result?
I have a rye sourdough starter. Could I add that to the baguettes?
If you wanted to make these lighter, less density, more air in the crumb would you increase hydration, increase starter or something else?
I can't tell if you were really mixing that fast in the stand mixer the first time or it was a time-lapse?
Sune, I've been watching you for two years now and never used a paddle before. I always use the hook the mix, then pull out of mixer and do hand folds every 30 minutes. Is the hook not mixing everything well? Should I be using a paddle for the initial mix? My bread seems to come out great though.
First of all, let me just say that I've followed you for a while now and that your instructional videos have made a world of difference in my sourdough baking. I'm much more confident now that I used to be and have gained a deeper understanding of the process through your experiments and recipes. I've kept quiet and enjoyed your videos but, being French, I feel compelled to weigh in on this one, particularly when it comes to the shaping process.
French baguettes are usually very airy, very light breads, with a thin crust that spoils and goes soft very quickly, in about 3-4 hours (hence the annoying habit French people have of munching on their baguette right outside the bakery where they bought it). They're also shaped quite thin ("baguette" means "stick") so less stout than the ones you ended up with here. The shaping process you employed is good but incomplete. French baker Eric Kayser explains how he does it in his "Larousse du Pain" (which I do not necessarily recommend buying otherwise, lots of recipes and relatively few useful bits of knowledge). His technique involves laying the dough flat before folding length-wise, about a third of the way on both sides as you did here. He then presses down on it once more to get it flat-ish, folds it in two length-wise and finishes by rolling it under his palms to get it to the desired length.
That's it for the purist side of things, but regardless, your loaves looked great and I bet they tasted amazing!
Hope this will help anyone looking to perfect their baguette technique ;)
Sune, living where you do I'm surprised at your lack of an Ankarsrum mixer. Wouldn't need to change paddles.
Those are expensive. I decided to invest in one and it is decent. Being a clumsy ape I knew I need something built like a tank. Works good for me, there was a learning curve but its pretty cool easy clean up too with the roller
by volume: 5.625 cups flour, 1 Tbsp kosher salt (Morton), 1.75-2 cups water, 1.5 cups starter (100% hydration)
Thanks for this recipe, Sune. They came out awesome, especially that I laminated some figs into them. The recipe is much easier and more rewarding than what I have used so far. And I think the baguettes have grown better, though, same as before, the scoring doesn't do enough to them. They cracked on the side big time and it seemed they didn't "know" how to take advantage of the score cuts. I scored them with the same tool and to the same depth as I do my bread and yet in baguettes the scoring didn't make the dough part, even though I redid the cut several times. Any idea why that may be?
It sounds like you may not have had enough gluten development, or maybe the problem is with the shaping :)
Thanks, I'll give them some stretch and fold next time in addition to stand mixer work. S&f is so much fun anyway, it's a shame to do without it.
It is possible you did not have the seam facing down. If it is up or to the side it will crack at the seam.
I followed the steps but wondering why mine did not rise ?
What if you are using an Emile Henry baguette baker? I don’t like adding steam to my oven so I have a covered baker. Suggestions? Thanks.
If they fit inside that should work just fine :I
How long should fermentation be please?
I tried this recipe but found it hard to follow. First I weighed all my ingredients and put it in my mixer. The dough was very wet and I had to add at least another half cup of flour. Then it took about 20 minutes in my mixer until I could get a window pane. I have had it in my proofer for 2.5 hrs and it is only about 10% risen. I'm not sure if this is right or what is going on. I usually get great loaves with my starter. I'm not having luck with this recipe. I think there needs to be more direction. Hiw long did you keep it in your proofer to get 25% rise?
Can I add sesame or poppyseeds to dough, guessing before final sprinkle of rice flour and scoring? Thank you
Do you want it on top or inside the dough? :)
If on top, the add it instead of rice flour with a spritz of water to make them stick :)
@@Foodgeek yes outside thank you so much
If I don't have room in my fridge, can I proof on the counter for a few hours and then bake?
You can. It can be a bit difficult to know when they're ready though. They should be somewhat risen but not anything close to doubled 😊
@@Foodgeek ok thanks form Canada
I like this video, but recipe link below do not work for me. It sending me to bagels recipe.☹️
foodgeek.dk/en/sourdough-baguettes-recipe/
Loved this recipe with one issue. The crust on my baguettes was too thick. Was it a steam issue?
Hi, how long should it sit in the Tupperware tub?
It’s been about 3 hours with no movement yet. I understand it depends on the ambient temperature in the kitchen etc but it’s a pretty mild day, 16-18C
16-18 degrees is extremely cold for a dough with sourdough starter. It may take as long as 12 hours. Also, I'd let it grow to 100% at that temperature 😊
@@Foodgeek to be honest I have just checked the actual weather 😂
I’ve got an actual thermometer somewhere I need to find, what would be an ideal temperature in the room? And how long at that ideal temperature?
@@Foodgeek it’s about 25/26c
@@ijsrgwag that should be fine, then 😊
@@Foodgeek sorry to reply again, I made this recipe around 2 weeks ago and it was the best bread I’ve made so far and was really proud.
I plan to make it again soon but I was wondering if I froze the dough prior to baking would they spoil? Or should I freeze after baking to just heat up whenever I want them? What would be the best time to freeze a baguette?
I was making baguettes today...I had a different recipe...but same shaping technique
Can you bake in a long Dutch Oven instead?
Absolutely 😁
Nice one! In theory, if I were too lazy to knead (bagels are the one time I'll make an exception), I could just stretch 'n' fold the dough until I pass the windowpane test, no? I ain't got a stand mixer, and bagels are the only kneading exception my heritage will (currently) allow for!
Autolyse is something you should definitely look into, especially if hand mixing.
Yeap. Kneading will become several times easier.
Hi Sune! Thank you for this recipe, it was success at first try! The crust, after cooling down, developed a sort of a shine and got a bit leathery, any suggestion on why that would happen? Too much steam? Overworked dough? Greetings from Portugal : )
A shine? Can you send me a picture of it?
Email in the about tab.
@@Foodgeek I will, thank you! I'm not seeing an email link in the about tab, and I know there is a contact form in your blog but that doesn't allow adding photos. Am I missing something? 😅
Use the contact form and I will reply. Then you can send the picture 😊
@foodgeek As a diabetic I try to avoid rice flour, is there an acceptable alternate I can use?
There's so little on there I don't think it matters much, but you can use another gluten free flour of your choice :)
Odd, but in your video and recipe, it provides an inoculation of 20 and salt of 2. But you state 22.2 and 2.2. Also, if using a stand mixer, I rest the dough, after kneading, for five minutes if it doesn’t pass the window pane before kneading again. Just to keep the temperature down. Last, I would love a view of the dough in the mixer. My dough seems to take forever to “let go” of the bowl and start kneading. Just an idea.
Thank you for this recipe. Is it ok to use sourdough that has been fed with rye flour? Thanks.
Absolutely :)
Thank you. Your olive bread sourdough is a staple in our house. I bake one every week.
Sune, Do you or anyone here have a favorite way to freeze and restore bread? I can't consume 3 loaves but would love to share with others later. Thanks for ideas.
I have had good success with the following method: remove partially baked baguettes at the same time you remove the steamers, let cool on rack, freeze when cool. To reheat: Preheat oven (with stone) back to baking temperature and remove baguettes from freezer at this time (I always preheat oven for an hour), bake for remainder of time + 5mins until golden brown. This works really well for baguettes but also for any other bread I have tried it with.
This dough is way wet no matter how much kneading. Hopefully it will work after first rise. Keeping my fingers crossed!
Do you play jazz on those guitars?
I have a baguette pan that’s crying to be used.
could the crumb be more open?
Why didn't you just autolyse your dough to get window pane effect when the test at completion of 5 minutes of kneading failed?
Bro u need to let it rest to develop a window pane
I tried the recipe, bread came out so hard.
Man how many guitars do you have?
13 :)
@@Foodgeek which gives you different 715 ways to hang them ;) Subbed!
Habe a question, the pushing forward or backwards is just to shape the size or to create tension? Thank you 😊
Sorry it’s have 😂🤣
Hello I am really enjoying your channel ,,was wondering how to increase my sourdough starter to make multiple breads at once ? I am currently have around 100 grams of starter and I keep refreshing 50% of it ,thanks
Mix the whole 100g with 100g water and 100g flour then you have three times the amount. Why do you only refresh half your starter?
because that is how every starter recipe indicates that should be done ,,keep 50 grams refresh with 50 grams of flour and 50 grams of water and discard the other 50 grams @@Hollyferris
I’ve seen that same “philosophy” for starter refreshing everywhere and never liked it. It seemed wasteful and just made no sense to me (living in the Napa valley where fermentation gets discussed... A LOT!) So, I stopped following it.
I’ve had success baking sourdough recipes from Sune (and others) for about a year now using a starter refreshed as I describe below. I DO think that the “toss 50% - feed 50%” method is a good way to build up a new starter from scratch, doing it each day for 7-14 days until the starter gets active. However, once my colony of “bugs” is established, into the ‘fridge it goes!
To maintain my 100% hydration starter, I just add flour and water in equal amounts (by weight). It lives in the ‘fridge and gets fed once a week (Saturdays). If I’m baking that day, I add enough so that my starter container will be about 25% full after I’ve poured out the starter needed for my baking. Otherwise, I just add enough 50-50 flour-and-water to take up no more than half the open space in my starter jar and then pop it back into the ‘fridge.
On “bake” days, I leave the starter jar out on the counter to “wake up” (i.e. reach room temp and start to bubble). Once I’ve used what starter I need, the jar goes back into “cold storage.”
I occasionally toss some starter, but that’s only on the rare occasions when I go more than 2 weeks without baking and am, therefore, running out of room in my starter jar.
I’m sure that some folks will say this is “crazy”, at that “it’ll never work,” but it does (at least for me - and the guy in England that teaches this method on his UA-cam channel). Try it if you like.
@@mikezimmermann89 the guy from England ,,who what youtube link please ,,thanks
@@prain1510
He’s John Kirkwood. Has a great UA-cam channel with ALL SORTS of great easy-to-follow recipes. I highly recommend his channel (just like I highly recommend this one).
I doubled his “Sourdough Sandwich Loaf” (ua-cam.com/video/jQrWFplZ6_A/v-deo.html) recipe because I have two loaf pans; and, I sneaked in a shortcut of my own. Now I bake two loves at a time and keep one in the freezer. Thanks to John, I haven’t bought sandwich bread for months and have started buying my flour in 25 lb. sacks!
Hej Sune, thanks for this amazing recipe! Could you say what kind of lame you use in this video? Looks like a "foldaway razorblade Lame" but Google does not give me the right answer... THANKS!
Nice video once again. :)
But I was left missing the sniffing and tasting part. :/
I don't know why do you shape the baguettes the reverse way, trapping your thumb under the dough. It's much more complicated than doing it the traditional (correct?) way.
Mark Rober T-shirt
what are those square proving containers you use?
They’re called cambros
No crumb shot?
Yes, in the B-roll 😊
What is the reason for leaving out the autolyse in this recipe? It looks like you had to knead it a lot longer than usual because of this
I don't autolyse at all for sourdough 😊
He did an experiment some time ago in which he did both autolyse and not, and determined there was no advantage to doing the autolyse.