Love the no knead when Im about to be outside fishing morning till night and I just wanna prepare a bread for the next day. Just mix everything, let it sit till im back from fishing, shape, put in fridge and bake the next day. Makes great bread, much better than store bought and healthier. The stretch and fold Ill do when Im home most of the day and I got plenty of time to go back to the dough to stretch it, makes the perfect sunday supper bread after prayers and church
so good to see the comparison and the results... I have decided to use no knead method as a means of getting used to the medium and the routine method of maintaining and using a starter etc until i get used to that process.. once all that becomes second nature i can move on to stretch and fold etc as a gradual improve.. all the while baking some pretty decent loaves on the way. Your videos encourage people to try by demystifying the processes. Thanks again
So many guides on how to make a sourdough bread require multiple stretches and folds. That's a lot to ask from someone who just wants to get started. Thanks for the comparison! I can now invest more time into trying the no-knead recipe knowing that there is a difference, but it's not massive.
Hi Stefan, I think its good start without too much messing around. Choosing the right flour and the right hydration for that flour (and for you to be able to handle it), is the most important bit. Keep me posted
@@CulinaryExploration Thanks, I'm trying some high protein flours. Some questions about the no-knead recipe though. I'm guessing the no-knead dough just sat there in the bowl for something like 2 hours, right? After that, did you just shape it into a ball and put it in the basket? The no-knead video has more steps: take out of the bowl, one fold, quick rest, final shaping. Did you do the same for this one?
@@StefanOnFurch I didn't touch this one from the moment I finished mixing the dough, to the moment it went into the basket, no pre-shape or anything. play around with the methods. You will find a couple of ways that work for you in different scenarios
Ken Forkish of FWSY takes the original Lahey no knead, adds stretch & folds in His Overnight Bread recipe. I’ve made both and found FWSY to be better. Ken does acknowledge Lahey in his recipe. Rob
Very interesting side by side comparison. I was using no knead for a while, but I find now that I'm dropping the water by 20g (120g starter, 450g flour, 300g water 10g salt) and using stretch & fold. The crumb is much better and the dough is far easier to handle.
Thank you for sharing your time and experience with us. I too place my banneton in the fridge uncovered overnight when I plan to bake the loaf first thing in the morning. This method has worked out very well for me. I truly appreciate the work that has gone into the creation of the sourdough starter calculator. Peter
Great video! Some ideas: 1. Break out those flour mills and do a direct comparison of home-milled vs store-bought flour. 2. Challenger pan vs your normal bowl-covered method. 3. 450f vs 425f vs 400f baking 4. After bulk fermentation, skip all further resting periods: out of the bowl, shape and straight into the banneton and into the fridge. Versus those final two resting periods. 5. Baking straight from the fridge vs bringing it out an hour before baking.
Lovely. Have graduated from making sourdough starters to actually baking the bread thanks to your channel. The first two tries were meh. Now I am getting seriously better. Thank you. It has been only six weeks since I started.
I'm working on loaf 3 today using the 30 minute routine. I will add a couple of stretch and folds after the lamination just to se the difference. Today I'm using the lamination step to add in some parmigiano and black pepper. (One of my favorite add-ins)
A few extra Stretch & Fold does yield a better rise. My #6 Everyday SD w/25% wholewheat turned out the best. To make it easier to knead, I let dough rest an hour, did a few quick rounds SF in the bowl, before kneading, rest and lamination. Bread sprung up higher than single lamination, large crumbs. I do the original No Knead if pressed for time.
Im learning so much from watching your videos. Thank you so much as its giving me the strength to make my first sourdough. I feel confident! Once again thank you and Merry Christmas and Happy New Year to you and your family. ❤️
Awesome Kerri! I’m pleased the videos are helpful. Keep up the great work and a massive merry Christmas and happy new year to you and your family and friends too!
This was super helpful and encouraging! Thank you! I often start my dough and then ADHD kicks in, and I end up not tending to it for the stretches and folds on time. The loaves still work (as you've shown), but it's nice to see the volume difference between the two methods. I feel less of a "failure" seeing that the end result difference really only seems to be in the volume, and that both loaves are - indeed - acceptable
Really helpful, thanks. Another interesting test would be how stretchy they are. Cut a slice of each, cut crust off then hang each slice from a hook and see how much weight they take until they break.
My 3rd sourdough will be tomorrow. All from the 30 min routine! So much to learn. A few false starts with my starter however it’s working a treat with scrapings method! Thanks for the tips!
Thank you! I love handling the dough, so I love doing the stretch and folds. For me, It was really about finding the best way to do that without a mess. Having watched lots of others do it, it makes sense to just have the dough in a container where I can stretch and fold without removing it from the bowl. Thanks for the side by side!
Much appreciated, these methods are great, I am now experimenting with stretching and folding, also switched my flour to one with higher protein content, instantly the dough feels better. Bakning out of Sweden, Gotland I am trying out Ramlösa kvarns "Rustique" flour, instead of Kungsörnens regular wheat flour. 👍 Going to look for a "locally" milled flour if this goes well! Thanks for making all these excellent videos!
awesome comparison ive heard that preheating oven and dutch oven, then when ready to bake, turn off oven for 10 min then put it back on gave a better oven spring, i wonder? could be your next comparison maybe
Thank you for your wonderfully simple and helpful videos. I feel like I am finally close to making good sourdough bread after being overwhelmed with all the different handling processes and timelines that I've read about in multiple books. That said, I noticed your Komo grain mills in the background and would LOVE to have a video to help in making an enriched, whole wheat sandwich loaf with freshly-milled flour that is soft and not dense or crumbly!
Great comparison bake. As you know I am too frustrated with the process. I don't like sourdough bread enough nor does my family. I would rather bake with commercial yeast. Great video quality Phillip. Great information, presented very well.
Hello for Texas! I just like to touch the dough, so the no knead has not grown on me. How fun that you did this side by side, but who would know how many loaves you really baked to show us the truthful results. I want to be your taste tester :) Thank you for sharing!!
Hey my friend in Athens! Touching the dough is awesome, can't disagree with that. I'll tell my daughter you want to take her place as taste tester (I don't think it's going to go down well) lol
I wonder if no knead sour dough would use a different recipe to get similar results. I think the no knead method might have a higher hydration dough and a longer room temp ferment. So using the same hydration level and same room temp ferment times may not be an ideal comparison.
Hi. I would love to try the stretch and fold technique but you didn't mention how long is the resting time after the last fold. Would love if u have a list of the step by step written out❤️
Good video, if it comes down to time used I'd take no-knead 10/10 times. I think the stretch/lamination/fold techniques are all good to experiment but in reality life is short and you don't want to spending hours in the kitchen folding and this and that and the other. And of course the taste test says it all. Zero difference. I use a method whereby I use a round dough scraper (one without a flat edge - I have 2 different ones, a classic metal square and a silicone round one with both edges being roud) and I mix around the dough into the mixing bowl a bit like a stretch and fold but on the sides of the mixing bowl. I do this for about a minute (while I'm waiting for a kettle to boil or similar). I may do this once or twice or three times (very rare) so it builds some strength into the dough. It would be interesting if you tried it. I literally have absolutely zero timings I just make sure it's left for at least 15-20 minutes from one 'bowl folding' to another and the number of times I do it is completely random as well it depends on how much else I got going on. I'd urge you to try it and see if it works for you especially if you're short on time! I don't do the fold and shape before bulk fermentation that you do but I guess what I do achieves the same result as my 'bowl folding' method. Unlike you I hate touching the dough and then cleaning my hands as I find it tedious and time consuming so I just mix it with a table spoon well until it's fully incorporated. In reality I only touch the dough at the shaping stage before it goes into the banneton for the first time so basically that's the only time I need to clean my hands which I'm very happy about :)
You hit the nail on the head. Sourdough can be flexible and works with a variety of methods and timings. There isn't one perfect method for everybody, but there are different methods to suit different people or scenarios. I like your point about touching the dough, it's not for everyone and if you don't like it, you don't need to touch it, there is a way around it. Cheers!
Hi can you tell me the size of your basket for proofing your bread in the video. I would like to buy the same sized one.? Thank you for your reply. Patricia
@Culinary Exploration You mentioned that you back at 430 degrees F. What are your durations (covered/uncovered)? I love the color of your loaves. I'm using a 25% Whole Wheat / 75% Bread Flour at about 450 degrees (20 minutes covered/uncovered). My wife is always commenting that it looks burnt. I find the taste great though. I need to find a happy medium.
Hi Dave, 20 mins covered with the pot, 20 - 25 minutes uncovered (governed by colour) - all at 220c /430f. I guess the colour is really down to personal preference as long as the crumb is cooked through properly :)
How do you make a 7 -8 cups of flour loaf of bread. There are two of us and I just don't have the time or inclination to make bread every other day of the week. If you could do a video it would be great. 99% of sourdough recipes are with 3-4 cups of flour. It's not a realistic solution to making bread and particularly sourdough which I love. I have been having problems with no-knead but would like to learn from an expert. Thanks. Hope you read this, a yr later than produced.
Thank you for sharing. I make yeast baguettes, but never with a poolish. I d like to know the difference in making yeast baguettes with a poolish vs using a no knead method overnight bulk ferment (12-18h) with stretch & folds?
In this particular video, when you say bulk fermentation is done and you get ready to shape - did you let the dough double in size, or did you go 75%…?
very interesting thanks for the video! but I'm wondering if because of the folding the temperature of the dough was higher than the no knead one so it has more fermentation
Thank you for making this comparison. Gonna try the lamination today. The no knead already gives an amazing crust compared to my other recipes. Maybe I've missed it in your playlist but what flour do you use? I've noticed my dough is waaay stickier then yours and doesn't look so fluffy after bulk. It's also 13% protein from a mill.
Hey JJ. If you are just starting out I'd suggest a white bread flour with a protein content of 12% and over. That should create a dough that's easy to handle and a little forgiving. Experiment with different strong bread flour, they all absorb water differently. Once you've got the basics down you can experiment using different flours (more wholewheat, rye, spelt). I use Robin Hood AP 13.2% protein, its my everyday flour and the best I can find on the SM shelves.
@@CulinaryExploration thank you so much. I was hoping for a short cut if I'd buy the same flour 😂. It's a shame robin hood doesn't sell here in the Netherlands. I will keep you tips in mind!
Not sure. There wasn't as much strength in the no-knead dough. I don't think it was an issue with the length of fermentation. The no-knead felt a little saggy before baking. I don't think it would have taken too much more proofing. Hope all's well Cachi
Hi, thanks for this, it really helps! I’ve got a question about the sourdough calculator: I recently joined the newsletter through your website but never received the calculator. Is there something else I should do? Thanks and keep making these wonderful videos! Greetings from Italy ✌🏼🇮🇹
@@CulinaryExploration hi, perfect thank you! One last question not related to this video: i’m on day 8 of the sourdough making process (following the video you made) but my starter doesn’t seem to double, it only rises to about 1.5 of the original volume… what could be the problem?
Very interesting comparison, thanks! I like to use different methods depending on the time available. I mostly prepare pizza doughs, cooking them with the combo pan + oven broiler and they come out really nice (Italian guy here eheh). However, when I bake bread I often have issues with oven spring, probably because I use a small toaster oven to bake it. I use a pyrex (preheated) casserole in which I put the loaf, starting from 220° C and then dropping down and removing lid and then removing all the casserole. Crust is thin and a bit soft and there isn't much spring. Do you have any advice? Have you ever baked in a toaster/countertop oven?
Hi ROB! In other baking, I use Pyrex when I want the item to be soft. I wonder if you try baking on a foil pie pan or some other metal pan. The creative part will be covering it to keep the moisture in for the first part of the bake. I haven’t tried the toaster oven because mine is less dependable than it was when it was new. Would love an update if you figure out a process for using it for bread!! 🍞
I’ve just rewatched this and realized that you seemed to bulk ferment for 2 hours at room temp - I understood your normal bulk fermentation time is 5 hours at room temp? Has your standard method now changed to 2 hours? I’m tempted to experiment with this if you think 2 hours can work? Also, I tried leaving the loaf uncovered in the fridge but checked it after a couple of hours and the top of the loaf (which will of course become the bottom) had dried out a LOT. So I chickened out and covered it and by morning it was back to its normal lightly-tacky consistency. I was worried about losing too much hydration through evaporation (fridges are designed to draw out moist air and replace it with dry air to help them preserve foods) and taking a hit on the rise/spring. I guess I’ll have to be bold and try an overnight uncovered cold proofing and see what’s what. Trouble is my loaves are still very slightly inconsistent from day to day anyway so I’m not sure what I could infer from any differences anyway.
This bulk ferment took several hours. The temperature in your kitchen, the amount of starter you use, the flour, the strength of your starter (etc), will all affect your fermentation time. Yours will be different to mine. Experiment and see what works best for you. I prefer longer bulk fermentations. When it gets really hot here in the summer I use a cool box with an ice block or two, to drop the temperature EDIT: after shaping I fermented the dough for two hours at room temperature and then placed them in the fridge.
Love the no knead when Im about to be outside fishing morning till night and I just wanna prepare a bread for the next day. Just mix everything, let it sit till im back from fishing, shape, put in fridge and bake the next day. Makes great bread, much better than store bought and healthier. The stretch and fold Ill do when Im home most of the day and I got plenty of time to go back to the dough to stretch it, makes the perfect sunday supper bread after prayers and church
so good to see the comparison and the results... I have decided to use no knead method as a means of getting used to the medium and the routine method of maintaining and using a starter etc until i get used to that process.. once all that becomes second nature i can move on to stretch and fold etc as a gradual improve.. all the while baking some pretty decent loaves on the way.
Your videos encourage people to try by demystifying the processes. Thanks again
So many guides on how to make a sourdough bread require multiple stretches and folds. That's a lot to ask from someone who just wants to get started. Thanks for the comparison! I can now invest more time into trying the no-knead recipe knowing that there is a difference, but it's not massive.
Hi Stefan, I think its good start without too much messing around. Choosing the right flour and the right hydration for that flour (and for you to be able to handle it), is the most important bit. Keep me posted
@@CulinaryExploration Thanks, I'm trying some high protein flours. Some questions about the no-knead recipe though. I'm guessing the no-knead dough just sat there in the bowl for something like 2 hours, right? After that, did you just shape it into a ball and put it in the basket? The no-knead video has more steps: take out of the bowl, one fold, quick rest, final shaping. Did you do the same for this one?
@@StefanOnFurch I didn't touch this one from the moment I finished mixing the dough, to the moment it went into the basket, no pre-shape or anything. play around with the methods. You will find a couple of ways that work for you in different scenarios
Ken Forkish of FWSY takes the original Lahey no knead, adds stretch & folds in His Overnight Bread recipe. I’ve made both and found FWSY to be better. Ken does acknowledge Lahey in his recipe. Rob
Very interesting side by side comparison. I was using no knead for a while, but I find now that I'm dropping the water by 20g (120g starter, 450g flour, 300g water 10g salt) and using stretch & fold. The crumb is much better and the dough is far easier to handle.
Thank you for sharing your time and experience with us. I too place my banneton in the fridge uncovered overnight when I plan to bake the loaf first thing in the morning. This method has worked out very well for me. I truly appreciate the work that has gone into the creation of the sourdough starter calculator. Peter
Cheers Peter! I'm pleased you found the calculator useful too
Uncovered overnight made a HUGE difference in the end result. One of his best tips!
For me it's a very acceptable option when my schedule does not permit S & F. As usual very nicely illustrated Philip.
Cheers Mike, I won't be ditching the no-knead either :)
Once again, another homerun! Excellent job 👏 👍 Thank you!
Cheers Paul 👌
Great video! Some ideas:
1. Break out those flour mills and do a direct comparison of home-milled vs store-bought flour.
2. Challenger pan vs your normal bowl-covered method.
3. 450f vs 425f vs 400f baking
4. After bulk fermentation, skip all further resting periods: out of the bowl, shape and straight into the banneton and into the fridge. Versus those final two resting periods.
5. Baking straight from the fridge vs bringing it out an hour before baking.
Hey Lensflair, you are going to keep me busy with that list ;)
@@CulinaryExploration I'd be interested in #3! Please include durations.
Very interested in #1! Hard vs. Combos of Spelt, einkorn, and others
Would love to see you uses fresh milled grains!
Lovely. Have graduated from making sourdough starters to actually baking the bread thanks to your channel. The first two tries were meh. Now I am getting seriously better. Thank you. It has been only six weeks since I started.
Awesome! Takes a bit of practice, like everything. But everything eventually clicks into place :)
I'm working on loaf 3 today using the 30 minute routine. I will add a couple of stretch and folds after the lamination just to se the difference.
Today I'm using the lamination step to add in some parmigiano and black pepper. (One of my favorite add-ins)
Its worth playing around with. The parmesan and black pepper sounds awesome!
A few extra Stretch & Fold does yield a better rise. My #6 Everyday SD w/25% wholewheat turned out the best. To make it easier to knead, I let dough rest an hour, did a few quick rounds SF in the bowl, before kneading, rest and lamination. Bread sprung up higher than single lamination, large crumbs. I do the original No Knead if pressed for time.
Thank you for this interesting comparing experiment!
What a perfect bread! Well done and thanks for sharing the recipe 👏🏻👏🏻🤩👍🏼
Im learning so much from watching your videos. Thank you so much as its giving me the strength to make my first sourdough. I feel confident! Once again thank you and Merry Christmas and Happy New Year to you and your family. ❤️
Awesome Kerri! I’m pleased the videos are helpful. Keep up the great work and a massive merry Christmas and happy new year to you and your family and friends too!
Great recipe... And Great person..thanks..waiting for next video...
This was super helpful and encouraging! Thank you! I often start my dough and then ADHD kicks in, and I end up not tending to it for the stretches and folds on time. The loaves still work (as you've shown), but it's nice to see the volume difference between the two methods. I feel less of a "failure" seeing that the end result difference really only seems to be in the volume, and that both loaves are - indeed - acceptable
Really helpful, thanks. Another interesting test would be how stretchy they are. Cut a slice of each, cut crust off then hang each slice from a hook and see how much weight they take until they break.
Nice to see the differences. I'm experimenting with a stiff starter while using your daily no knead routine. First bake is today.
I’m interested to know how it goes and the differences you notice
My 3rd sourdough will be tomorrow. All from the 30 min routine! So much to learn. A few false starts with my starter however it’s working a treat with scrapings method! Thanks for the tips!
It's all good fun. Pleased the scrapings routine is working out well :)
Thank you very much. I did it, no knead, very fantastic with the result soft bread.
I've watched so many of your videos I now comprehend your "70% hydration" etc. etc. I still can't replicate your results though. Will try again. ;-)
From your test reasult, I will say the stretch & fold is better in the crumb, the holes are bigger and evenly distributed.
I’ve started using no knead at your volumes. Even scrapings method
“Ragnar” my starter was born 1/2/2022 and we love our sourdough thanks to u
Nice one Michael!
Your quality of video is amazing. I'm inspired every time. Thank you.
Thanks again for a comparison. 70% or less hydration works better for me and I do have the time to do the stretch and folds. Love your tips.
Thank you! I love handling the dough, so I love doing the stretch and folds. For me, It was really about finding the best way to do that without a mess. Having watched lots of others do it, it makes sense to just have the dough in a container where I can stretch and fold without removing it from the bowl. Thanks for the side by side!
Thanks for that comparison Phil!
By the way the calculator is excellent. Thanks. Looking forward to the covered/umcovered fridge experiment!
Pleased you enjoyed using the calculator tas, stay tuned for the fridge experiment :)
Much appreciated, these methods are great, I am now experimenting with stretching and folding, also switched my flour to one with higher protein content, instantly the dough feels better. Bakning out of Sweden, Gotland I am trying out Ramlösa kvarns "Rustique" flour, instead of Kungsörnens regular wheat flour. 👍 Going to look for a "locally" milled flour if this goes well! Thanks for making all these excellent videos!
Awesome Henrik :)
I’m just amazed and confused as to how you’re getting such amazing oven spring! I have no idea what you’re doing and what I’m not!
You'll get there James, drop me an email if you want any pointers :)
awesome comparison
ive heard that preheating oven and dutch oven, then when ready to bake, turn off oven for 10 min then put it back on gave a better oven spring, i wonder? could be your next comparison maybe
Thank you for your wonderfully simple and helpful videos. I feel like I am finally close to making good sourdough bread after being overwhelmed with all the different handling processes and timelines that I've read about in multiple books. That said, I noticed your Komo grain mills in the background and would LOVE to have a video to help in making an enriched, whole wheat sandwich loaf with freshly-milled flour that is soft and not dense or crumbly!
That one is on it's way Stephanie :)
@@CulinaryExploration Looking forward to that!! 🍞
Nice comparison, Phil.
I've suddenly got a strong urge for a doorstep of sourdough with cheese and farmhouse chutney.
Edit.
Oh, that was nice!
Hey Bryan, are you still playing around with that chutney recipe? Did you try the piccalilli?
Great comparison, stretch and fold is really to prefer then ✨
It definitely improves the dough and you can see the increase in volume. But the no-knead is so time efficient and the result isn't bad. Cheers Henrik
@@CulinaryExploration Of course ✨
Great comparison bake. As you know I am too frustrated with the process. I don't like sourdough bread enough nor does my family. I would rather bake with commercial yeast. Great video quality Phillip. Great information, presented very well.
Cheers Blair, your bread always look amazing!
Would love to see a whole wheat bread tutorial from you!
Noted Debby - Ive done a 50/50 on the channel
I'd love a good British pastie (sp ) recipe. Have one to demonstrate? Beef and potato is my fav.
Fantastic video. Noticeable difference. Can you comment on full lamination compared to easier stretch and fold in bowl? Just saves time
Hi Philip . Love the channel.
Please do you have a link for the large metal tin you use as a cloche for the oven?
Thanks
Rich
Hey Rich, I don't sorry. It was a freebie that came with the oven.
@@CulinaryExplorationno worries :)
I don't have a comparison idea but I think an interesting video would be incorporating bacon and or cheese and or onions in sourdough bread.
Bacon and cheese!
Thank you !!! Learning a lot !!
Hello!! Love you videos. I have subscribed to the email. I have not gotten on yet will the spreadsheet be in the emIl when it comes?
Hi, Philip good experiment. Gonna try the stretch n fold cos the knead method, my bread turned out slightly dense.
See how you get on with it and let me know :)
God I love this channel
thanks
You're welcome!
Hello for Texas! I just like to touch the dough, so the no knead has not grown on me. How fun that you did this side by side, but who would know how many loaves you really baked to show us the truthful results. I want to be your taste tester :) Thank you for sharing!!
Hey my friend in Athens! Touching the dough is awesome, can't disagree with that. I'll tell my daughter you want to take her place as taste tester (I don't think it's going to go down well) lol
@@CulinaryExploration No I'm sure she'll not tolerate that LOL
@@melodysfiresidefarm I did ask... she liked the fact you are from Athens lol
I wonder if no knead sour dough would use a different recipe to get similar results. I think the no knead method might have a higher hydration dough and a longer room temp ferment. So using the same hydration level and same room temp ferment times may not be an ideal comparison.
Hi. I would love to try the stretch and fold technique but you didn't mention how long is the resting time after the last fold. Would love if u have a list of the step by step written out❤️
Good video, if it comes down to time used I'd take no-knead 10/10 times. I think the stretch/lamination/fold techniques are all good to experiment but in reality life is short and you don't want to spending hours in the kitchen folding and this and that and the other. And of course the taste test says it all. Zero difference.
I use a method whereby I use a round dough scraper (one without a flat edge - I have 2 different ones, a classic metal square and a silicone round one with both edges being roud) and I mix around the dough into the mixing bowl a bit like a stretch and fold but on the sides of the mixing bowl. I do this for about a minute (while I'm waiting for a kettle to boil or similar). I may do this once or twice or three times (very rare) so it builds some strength into the dough. It would be interesting if you tried it. I literally have absolutely zero timings I just make sure it's left for at least 15-20 minutes from one 'bowl folding' to another and the number of times I do it is completely random as well it depends on how much else I got going on. I'd urge you to try it and see if it works for you especially if you're short on time!
I don't do the fold and shape before bulk fermentation that you do but I guess what I do achieves the same result as my 'bowl folding' method. Unlike you I hate touching the dough and then cleaning my hands as I find it tedious and time consuming so I just mix it with a table spoon well until it's fully incorporated. In reality I only touch the dough at the shaping stage before it goes into the banneton for the first time so basically that's the only time I need to clean my hands which I'm very happy about :)
You hit the nail on the head. Sourdough can be flexible and works with a variety of methods and timings. There isn't one perfect method for everybody, but there are different methods to suit different people or scenarios. I like your point about touching the dough, it's not for everyone and if you don't like it, you don't need to touch it, there is a way around it. Cheers!
Hi can you tell me the size of your basket for proofing your bread in the video. I would like to buy the same sized one.? Thank you for your reply. Patricia
In Romania we have flowee with 10 % protein....help us
I love the look of the stretch and fold loaf. Do you have details of the timings anywhere on your website?
I don't even take dough out of the bowl anymore, coil foils nothing else. 🍞
@Culinary Exploration You mentioned that you back at 430 degrees F. What are your durations (covered/uncovered)? I love the color of your loaves. I'm using a 25% Whole Wheat / 75% Bread Flour at about 450 degrees (20 minutes covered/uncovered). My wife is always commenting that it looks burnt. I find the taste great though. I need to find a happy medium.
Hi Dave, 20 mins covered with the pot, 20 - 25 minutes uncovered (governed by colour) - all at 220c /430f. I guess the colour is really down to personal preference as long as the crumb is cooked through properly :)
How do you keep the dough from sticking? Did you oil the surfact of your butcher block?
Thanks a lot for your very easy turorials and explanations, do you have a recipe for a whole wheat bread or any bread with less white flour ? Thanks
Hi Nicolas,
wholewheat malted milk bread ua-cam.com/video/_YNyebnf1Lo/v-deo.html
wholewehat sourdough (50/50) ua-cam.com/video/FILC-x5GJfo/v-deo.html
How does your dough not stick to the tablet when you do the stretch and folds?
Hi just wanted to ask what flour you cover the dough with befor you proof it and also what flour do you use?
Hi there, I use rice flour to dust the dough before it goes into the baskets. Hope this helps, Phil
How do you make a 7 -8 cups of flour loaf of bread. There are two of us and I just don't have the time or inclination to make bread every other day of the week. If you could do a video it would be great. 99% of sourdough recipes are with 3-4 cups of flour.
It's not a realistic solution to making bread and particularly sourdough which I love. I have been having problems with no-knead but would like to learn from an expert. Thanks. Hope you read this, a yr later than produced.
Great 👍
Cheers Azza
Thank you for sharing. I make yeast baguettes, but never with a poolish. I d like to know the difference in making yeast baguettes with a poolish vs using a no knead method overnight bulk ferment (12-18h) with stretch & folds?
I followed his video on baguettes with poolish. They turned out great every time.
Does your technique apply to the use of a poolish instead of a sourdough starter manipulation-wise and baking temp-wise ?
In this particular video, when you say bulk fermentation is done and you get ready to shape - did you let the dough double in size, or did you go 75%…?
It would have been around 75% Maury, possibly a bit less. I was under proofing my dough a touch until recently
Why do some no knead recipes incorporate stretching and folding?
very interesting thanks for the video!
but I'm wondering if because of the folding the temperature of the dough was higher than the no knead one so it has more fermentation
Everytime i mix with my hands my hands get covered in dough. Any advice
Is it necessary to keep it in the fridge for the night?
Why what particular cut in the crust? Is there an advantage to making one cut or several?
Birdy
Depends what you want the loaf to do Birdy. Have a play around with some different cuts :)
Thank you for making this comparison. Gonna try the lamination today. The no knead already gives an amazing crust compared to my other recipes.
Maybe I've missed it in your playlist but what flour do you use? I've noticed my dough is waaay stickier then yours and doesn't look so fluffy after bulk. It's also 13% protein from a mill.
Hey JJ. If you are just starting out I'd suggest a white bread flour with a protein content of 12% and over. That should create a dough that's easy to handle and a little forgiving. Experiment with different strong bread flour, they all absorb water differently. Once you've got the basics down you can experiment using different flours (more wholewheat, rye, spelt). I use Robin Hood AP 13.2% protein, its my everyday flour and the best I can find on the SM shelves.
@@CulinaryExploration thank you so much. I was hoping for a short cut if I'd buy the same flour 😂. It's a shame robin hood doesn't sell here in the Netherlands. I will keep you tips in mind!
Phil, do you think the no knead dough would have expanded more, had you left it longer in the fridge or before baking? Just curious…
Not sure. There wasn't as much strength in the no-knead dough. I don't think it was an issue with the length of fermentation. The no-knead felt a little saggy before baking. I don't think it would have taken too much more proofing. Hope all's well Cachi
Does the bulk fermentation start as soon as you mix or after last stretch and fold
As soon as you mix the sourdough levain into the dough 👍
Thank you!
I am all out of bread flour . Would i be wasting resources if I tried this with all purpose?
70% hydration, only 40 minutes down time and it was that strong and not sticky? I've never been able to achieve that.
Hi, thanks for this, it really helps!
I’ve got a question about the sourdough calculator: I recently joined the newsletter through your website but never received the calculator. Is there something else I should do?
Thanks and keep making these wonderful videos! Greetings from Italy ✌🏼🇮🇹
Hi there, it will be sent out in this months email, normally last week of the month :)
@@CulinaryExploration hi, perfect thank you! One last question not related to this video: i’m on day 8 of the sourdough making process (following the video you made) but my starter doesn’t seem to double, it only rises to about 1.5 of the original volume… what could be the problem?
Very interesting comparison, thanks! I like to use different methods depending on the time available. I mostly prepare pizza doughs, cooking them with the combo pan + oven broiler and they come out really nice (Italian guy here eheh). However, when I bake bread I often have issues with oven spring, probably because I use a small toaster oven to bake it. I use a pyrex (preheated) casserole in which I put the loaf, starting from 220° C and then dropping down and removing lid and then removing all the casserole. Crust is thin and a bit soft and there isn't much spring. Do you have any advice? Have you ever baked in a toaster/countertop oven?
Hi ROB! In other baking, I use Pyrex when I want the item to be soft. I wonder if you try baking on a foil pie pan or some other metal pan. The creative part will be covering it to keep the moisture in for the first part of the bake. I haven’t tried the toaster oven because mine is less dependable than it was when it was new. Would love an update if you figure out a process for using it for bread!! 🍞
30sec way to focus on home or away method
👍
That thumbnail looks like my arse when i been on the beach with no sun cream on.
If you tangzhong into this loaf, I wonder what will happen to the crumb 😅
I’ve just rewatched this and realized that you seemed to bulk ferment for 2 hours at room temp - I understood your normal bulk fermentation time is 5 hours at room temp? Has your standard method now changed to 2 hours? I’m tempted to experiment with this if you think 2 hours can work?
Also, I tried leaving the loaf uncovered in the fridge but checked it after a couple of hours and the top of the loaf (which will of course become the bottom) had dried out a LOT. So I chickened out and covered it and by morning it was back to its normal lightly-tacky consistency.
I was worried about losing too much hydration through evaporation (fridges are designed to draw out moist air and replace it with dry air to help them preserve foods) and taking a hit on the rise/spring. I guess I’ll have to be bold and try an overnight uncovered cold proofing and see what’s what. Trouble is my loaves are still very slightly inconsistent from day to day anyway so I’m not sure what I could infer from any differences anyway.
This bulk ferment took several hours. The temperature in your kitchen, the amount of starter you use, the flour, the strength of your starter (etc), will all affect your fermentation time. Yours will be different to mine. Experiment and see what works best for you. I prefer longer bulk fermentations. When it gets really hot here in the summer I use a cool box with an ice block or two, to drop the temperature
EDIT: after shaping I fermented the dough for two hours at room temperature and then placed them in the fridge.
🎉🎉🎉
Cheers Mr. Yan :)
No knead needs to be left longer in the fridge
Thanks for sharing. Algorithm comment... because I care. lol
Lol, even more appreciated