You are awesome. ❤ Great teacher. 🍎 Thank you for the instructions and NO unnecessary repetitive music. We don’t need it. I still cannot understand why so many videos include that sort of thing. It’s very relaxing to watch you and simply listen to your voice and the normal sounds in a kitchen. Are you going to be making any other videos?

Are there written instructions?

Id like to see this inside of the bread ❓❓❓❓

Oh Thank you for this , your videos are great and really really helpful , you covered so much in such a short time awesome. How do i adjust my final dough weight to compensate for moisture loss during baking ? if i want a baked bread item at say 700 grams and want to maintain a hydration of 70%

Thanks for this! Is that an all grain rye flour or sifted? I ask because I am going to mill the rye on my Mockmill and I do have a sifting machine if needed.

Would've loved to see an interior piece cut. Looks great!

Hope you'll post more videos Sir :-) Great job!

Thanks, interesting method. Amazing how everybody makes ciabatta differently.

Amazing channel!

Am I missing something? The recipe on the screen is a 61% hydration not 73% as he said?

With that amount of starter you put into the dough there is no need at all to add the commercial yeast to it. Just let the dough sit on the countertop for about 2h and you can "shape" it (or actually just put the dough into the bread tins). Then let then rest covered for another 1-1,5h until you see about 6-8 needed holes onbthe surface of the dough and the bread is ready for baking.

Thank you for your incredible work. I’m probably missing the type of flour you are using for the poolish. Also, Is it going to be the same type you are using for the rest of the recipe? Lastly, Poolish Is fermented out of the fridge? Thanks!!!!

Show us the crum!

Wow

Actually I’m a pastry chef and just for couple of years I was interested in baking sourdough but I always see that’s baker formula was difficult even after I bought professional institute bread book but you make it clear in one video, thank you so much😊

If we do not have a mixer ?

Hello, how will this percent affect a bread using Fresh Milled Flour? I use hard white grains, hard red grains and ancient grains like kamut, spelt and einkorn. Usually I use 500g of flour. Do I have to change the other percentages. Do I have to increase the liquids to 65 or 70%? Thank you

Well done

There are many bread backing youtubers out there, but you are really one of the top guys out there. Thanks for your videos and your calm way of explaining.

This is an excellent series. Thank you

This is exactly what I'm looking for but where are the instructions for the levain and poolish? I really want to try this. Would someone link the videos for me please? Thanks so much!

Spectacular

It's much simpler (and far less vessels to wash) to refrigerate ALL the dough instead of just the poolish. You will get the same result. Also, 'Chainbaker' on KZbin shows his tests, on whether the salt 'touching' the yeast (or what time you add the salt) makes any difference, and there isn't any.

I’ve heard the soaker called a scald, using boiling water and allowing it to cool before combining with other ingredients.

I can’t picture my Italian grandmother going through such a complicated procedure to make a loaf of bread.

What was the oven temperature and time?

I can't believe a 25 minute video on bread making and only showing what the outside looks like. The inside is ultimately important.

I saw 2 videos now from you. Like it, just I'd appreciate to enjoy at the end of bake "a cut of the bread" to see its structure. But definitely, this looks good and professional! Thx.

One of the best instructors out there

Looks awesome! What’s the recipe for the levain? Is it just flour water and sourdough starter?

12:00 preshape

Total garbage ! Not fit to throw to pigs. You should be sued to put out this kind of fake receipt. I am no novice to rye bread. This experiment was a total fail. Must be robot generated :(:(

I took college algebra and business calculus and I still was perplexed by baker's math. THANK YOU FOR THIS.

Yeast?! Pfffff

Sorry, but Vollkornbrot directly translated means Whole-Kernel bread; it is not just a bread made with rye flour. Typically, it is at least 50% cracked rye kernels suspended in a rye sourdough mass; often it includes a whole bunch of a variety of seeds and is flavored with barley malt syrup. ...not the Volkornbrot I am used to.

Hi, difference between instant and dry yeast please?

Bravo, I subscribe❤

I knew it was with two but picky picky we all knew what he meant!

What is meant by "kingdom" bread?

Can I use a convection oven to bake bread?

Hi there and thanks for the super video. Question, you mentioned that the hydration was 73%, could this be an error. When you the math, it comes out around 61% with toatal four being 2140 grams and total water being 1305 grams.

Thank you for making things easy to understand!

I know this channel isn't updated anymore, but I wanted to share that my bread making skills have improved considerably since you made this channel. I still watch the videos for reference as I continue to improve my bread.

Ich wundere mich wie wenige Leute sich hier über Brotbacken informieren. Es ist die beste Serie über Backen die ich je gesehen habe. Sehr genau und verständlich und mein englisch ist nicht sehr gut. Dennoch die Fülle an Material, wo ich endlich die Vorgänge verstehen kann ist überwältigend. Die Idee mit Eis auf Lavasteine ist Klasse. Danke! To jest najlepsza seria Video którą znam. Nareszcie rozumiem dlaczego moje poprzednie chlebki nie wychodziły tak jak trzeba. Teraz mogę wszystko sama obliczyć inie muszę opierać moich wypieków na przepisach, które podają składniki i nic więcej. Ten pomysł z kamieniami i lodem jest fantastyczny. Dziękuję za kurs pieczenia, ten najlepszy!

where was the poolish stored for fermentation? refrigerator or room temp.

very intersting tutorial video. Whenever I am sure when baking, I go back to watching this video. Thank you!

Great course... thank you so much.. San Diego Ca

Haven’t made baguettes in a while but it was so easy to pull this video back up and refresh,it’s like you came to my house to help me remember thanks so much love all your videos,you have trained me to be quite the baker

when are you coming to see us

Tim?