How do you place dough inside a Dutch oven (a deep, typical one)?? New baker here. Visualizing me getting burned! Thanks…
@thestrengthkitchen6 сағат бұрын
Good question. Check out the video at minute 3:52-ish. I am using this Lodge Double Dutch oven. Here is an amazon link amzn.to/3W6TWsq. You can use the skillet side to load the dough without burning yourself. Thoughts? Thanks for the comment.
@nikkiosman70204 күн бұрын
How many croissants does the recipe yield?
@thestrengthkitchen4 күн бұрын
@@nikkiosman7020 It really depends on what shape you make and how big you cut your strips or triangles. For a 500g (flour weight) batch I will yield 6 large croissants or 8 large croissants “Barrels”/“Supremes”. Does that help? Thanks for the question.
@ShrednESP7 күн бұрын
Question on feeding ratio. For me I start mixing my dough when I get home from work on my Friday. I would have to feed my starter 12-15 hours before mixing my dough. What ratio would you recommend? I usually make 2 450 gram loaves. Thanks.
@thestrengthkitchen6 күн бұрын
My Starter is generally in an excellent window of activity between 10-12 hours after feeding it. I feed it at 9:00pm and it is ready to go at 7:00am. I like a 1:2:2 ratio. This works well for my environment and the time frame I want to work in. 1part Starter : 2 part Water : 2 part Flour I usually make 400-450g (flour weight) batches of dough. My Starter is 20% of my total flour weight. 450g Flour (100%) 337g Water (75%) 90g Starter (20%) 9g Salt (2%) I often have 30-50g of leftover Starter after making dough in the morning. I will leave this Starter on the counter all day and then at 9pm I will feed the 40g of the leftover Starter 80g of Flour and 80g of Water. This is a 1:2:2 ratio. The next morning I will have 200g -ish of active Starter. I will make two 400g batches of dough, which will use up 160g of Starter. I will have 40g leftover to feed again that night. The cycle goes on and on with daily bread baking. Of course you could feed and discard, if you didn't want to go around again, but I would shrink it down with the Micro Method or use the Refrigeration method. kzbin.info/www/bejne/fovNhaJobcqdZpY kzbin.info/www/bejne/mKLUnK2CmNKHi68 You can slow down your Starter with a bigger feeding ratio. 1:3:3 will take much longer to come up to a peak. 1:1:1 will become active super fast. You need to adjust to your environment to find what works best. Thoughts? Thanks for the question.
@ShrednESP6 күн бұрын
Cool, thanks for getting back. Next batch i may give the 1/3/3 ratio a go. I do use the refrigerator method. I bake on my weekend, once in a great while mid week if we run out of sandwich bread. I usually have a few loaves vacuum sealed in the freezer. Your insight has been very helpful. When I started baking sourdough I read a few books and mostly adapted the "tartine" method. I like to experiment with different techniques and flours to keep it interesting but the basic country loaf is my goto.
@thestrengthkitchen6 күн бұрын
@ Awesome! Thank you! A rustic sourdough oval is my go-to for dinner. It’s always good. Lately my girls have been requesting focaccia kzbin.info/www/bejne/Y6m3aal9or2tfdUsi=-84LMdMnYkMixk38
@ShrednESP9 күн бұрын
I just tackled this bread yesterday, I baked this morning after a 12 hour proof. This is a keeper. Turned out great. I did burn the bottom a little but other than that good. Next time I will just preheat my lid (pot) and keep the bottom out. Maybe I need to go 425 or go one higher on the rack. Pretty much dead center. That aside. Next family get together this bread is going. Delicious, great texture. Your do it all bread is also very good. Thanks for sharing. Your videos are put together well with good instruction.
@thestrengthkitchen8 күн бұрын
@@ShrednESP Awesome! Did you go with straight chocolate chips inside? Or, did you add some Reese’s peanut butter chips too? Dried cherries, pecans, and dark chocolate chips are a nice combo too. Thank you.
@ShrednESP8 күн бұрын
@thestrengthkitchen mostly chocolate and some trader joes salted Caramel chips. Very tasty
@thestrengthkitchen8 күн бұрын
@@ShrednESP Salted caramel!! Good choice!
@mamabear724320 күн бұрын
Does it BF for the same time as regular sourdough bread?
@thestrengthkitchen20 күн бұрын
@@mamabear7243 Good question. It takes about the same amount of time to bulk ferment as my basic sourdough. Somewhere in the 4-6 hour time range, depending on time of year. I hope that helps. Thanks.
@LindyLoo4023 күн бұрын
Rapeseed oils makes a nice loaf with honey and it has a slight nutty taste. 🇬🇧😀
@thestrengthkitchen22 күн бұрын
@@LindyLoo40 Thanks for the suggestion. As a jumping off point, can you link to your go-to brand of rapeseed oil? For a 500g (flour weight) batch of dough, how much oil do you use? Thank you.
@LindyLoo4022 күн бұрын
@ l use Aldi’s own cold pressed rapeseed oil. From what l have read it is better for you than Olive Oil, l have used both.
@LindyLoo4022 күн бұрын
@ l use 500g flour, 325g water, 30g rapeseed, 30g honey. It makes a lovely crumb.
@thestrengthkitchen22 күн бұрын
@@LindyLoo40 This looks solid. Thank you!
@thestrengthkitchen22 күн бұрын
@@LindyLoo40 Great! Thank you! I will see what cold pressed rapeseed oil I can find.
@tubitee176527 күн бұрын
I make mine with handles
@thestrengthkitchen27 күн бұрын
@@tubitee1765 I’m not sure if I understand. Can you explain? Thanks.
@nohandlexyzАй бұрын
I don't cook with liver often. But today I minced some liver to make dumplings and found there were a ton of stringy veins. Is there a technique to devein the liver when preparing?
@thestrengthkitchenАй бұрын
@@nohandlexyz I’m not sure if this will be helpful, but here are a couple thoughts… If the liver is in slices you can identify any obvious blood vessels, “veins”, or connective tissue and cut it out. Make sure the outer membrane is removed. Some butchers miss that step. Other than that, I don’t know. If you are making a “mouse” or some type of emulsified filling; use a sharp knife to cube the liver and then use a food processor to make your filling. Thoughts? Thanks.
@nohandlexyzАй бұрын
@thestrengthkitchen thank you. I didn't inspect the cuts carefully. I will have to do that next time.
@ziemekdotcaАй бұрын
i just coat the pan with butter instead of using parchment paper
@thestrengthkitchenАй бұрын
@@ziemekdotca I bet that adds some nice flavor. Thanks for the tip. For a while I used a silicone loaf pan. With a very light coating of olive oil or butter, I could easily pop a loaf out after baking. It completely eliminates parchment paper. Even if it got a little stuck, the silicon was flexible enough to be able to push it out.
@amanjamwal7528Ай бұрын
looks lovely
@thestrengthkitchenАй бұрын
@@amanjamwal7528 Thank you!
@Elonda-d4nАй бұрын
You mentioned that you freeze liver it turns out mushy when it's cooked
@thestrengthkitchenАй бұрын
@@Elonda-d4n can you clarify? I double checked the video. I’m pretty sure that I never said “freezing liver makes it mushy.” Did I miss something? Liver can be an unpredictable organ meat. When we ordered liver for the lunch menu at Spago Beverly Hills there would be whole livers that would be absolute mush. Sometimes you could tell when you took off the membrane, but other times you couldn’t tell until you were cutting a cooked portion of liver and it just mushes out on your knife. The vendor would always give us a credit. It is just a kind of hit or miss. I have never had a problem with frozen liver being mushy after defrosting and cooking. But, all of the liver I have gotten over the last 5 years has been from Stanger Ranch. They have awesome beef. Thoughts? Thanks. Thoughts?
@junebug2195Ай бұрын
🙏🏻🌹🙏🏻
@thestrengthkitchenАй бұрын
@@junebug2195 Thank you!
@TheyFwReaperАй бұрын
I'm not eating my muscovy duck.
@thestrengthkitchenАй бұрын
@@TheyFwReaper We have 5 residents that will never get eaten. They all have names and quite a bit of personality. But, their ducklings make the migration to the freezer each season;)
@TheyFwReaper26 күн бұрын
@thestrengthkitchen I could never
@richardholt4154Ай бұрын
I love my danish dough whisk to do the original inccorcmporation of flour & water. It's about ready when dough releases from the whisk. 😊 I like your technique. I usually mix 800-1000g of flour.
@thestrengthkitchenАй бұрын
Thank you! 1000g batch is about my limit with a dough whisk.
@heatherwalker235Ай бұрын
Wonderful video, I agree 100% with all your tips of the trade. I have been sour doughing for years and my hand can no longer mix. :( even though I cheat sometimes as I love the feel. Thanks so much!!
@thestrengthkitchenАй бұрын
@@heatherwalker235 Thank you!
@svt283Ай бұрын
No ingredients or am I not seeing it?
@thestrengthkitchenАй бұрын
@@svt283 I usually don’t add a “recipe” to a short. Here is a link to the long form version kzbin.info/www/bejne/d4qwc3eYiKqNes0si=Q30dDpwJTUrW9qv8. I hope this helps. Thanks …and here is a link to the Do-it-all Dough kzbin.info/www/bejne/oXeolHugn5aFpaMsi=hwz-hwb373cZ60DN
@Cbbq2 ай бұрын
Been making successfully sourdough mini batards, 175g, for a while now. Just now getting into lamination. For My first attempt, I used commercial yeast…. Worked like a charm. Second attempt was using sourdough…. Not very good to be blunt. I can think of three possible mistakes…. Not giving the final proof enough time. But I am curious by your method, you do your egg was just before the oven, while for mine I did my egg wash just prior to starting my final proof. Your thoughts would be much welcome on the egg wash timing. I am suspecting my early egg somehow constrained the dough. Other point is I used margarine as the fat…. Any thoughts on that ? Thanks in advance
@thestrengthkitchen2 ай бұрын
@@Cbbq Just to clarify…You used margarine in the lamination? If so, try using a high quality butter like Kerrygold or Plugra. You will yield a very different result. Using a sourdough Starter may take more time during bulk fermentation and the final proofing, your environment might effect an enriched dough like Croissant dough differently than your batards. I would recommend egg wash just before baking, so you get a really nice shine. Thoughts? Thanks.
@drewblack7492 ай бұрын
Will try this. Brown sugar? Yeah. Ty.
@thestrengthkitchen2 ай бұрын
@@drewblack749 Yes, brown sugar. Let me know how it works out. I use The Do-it-all Dough. The Do-it-all Dough for Sourdough Bread Baking kzbin.info/www/bejne/oXeolHugn5aFpaM Thanks.
@drewblack7492 ай бұрын
@ Hello. Yes it made perfectly concentric rings due to the folding method you showed. I used a touch of butter as well. Anxious to try your dough proportions. Thanks for the step by step. It also required a longer baking time. Foil was placed on top about half way through.
@thestrengthkitchen2 ай бұрын
@ Awesome! Nice work! Thanks for the feedback.
@simonab31302 ай бұрын
I am just about to buy one on King Arthur’s website. It is on sale for 9.49 from 18.95. It’s 14.5 “ They have a smaller one, 11.5” for cheaper. Great demo!
@thestrengthkitchen2 ай бұрын
@@simonab3130 Thank you! The one I have is 13”(total length). There is a link in the description, but $10 sounds like the right price to me.
@SK-dy2ie2 ай бұрын
How long did you pop the first one back in the oven to brown? You never mentioned a time.
@thestrengthkitchen2 ай бұрын
Generally, I need another 5-ish minutes to get it to the color I like. I turn it a couple of times. It depends on your preference. My heating element is on the back of the oven, so with a few rotations I get good even color. Be aware of the location of your heating element. If it is in the bottom of the oven it could be good to raise the rack up or put a sheet tray on the rack below the loaf to deflect some of the heat and prevent burning on the bottom. Thoughts? Thanks.
@vm_psy2 ай бұрын
Thanks) that's great)
@thestrengthkitchen2 ай бұрын
Awesome! Thanks! Do you use a dough whisk?
@vm_psy2 ай бұрын
@@thestrengthkitchen today I've tried mine;) and yes I think it's useful)
@thestrengthkitchen2 ай бұрын
@@vm_psy Nice!
@davidpaveglio2 ай бұрын
If i wanted to add jalapeno and cheese to this dough recipe how would you go about that ?
@thestrengthkitchen2 ай бұрын
Inclusions are fun! I have this concept on my video to-do list. I like to add my inclusions during shaping. For jalapeño and cheddar I like pickled jalapeños. Be sure to pat them off so they are not real wet. Take a look at this short. It will give you a general idea of how to get inclusions in your dough. Thoughts? Thanks. kzbin.infoD9VLJ2eEHsU?si=0szzAjSyXsl3F2On
@thestrengthkitchen2 ай бұрын
This is a chocolate bread recipe, but this can give you a good idea of when and how inclusions get added to the dough during shaping. In this case the inclusions are chocolate chips. Chocolate chips, dried cherries and pecans are a great addition to the Do-it-all Dough. Chocolate Sourdough Bread with Chocolate Chips kzbin.info/www/bejne/h5TFnWOmZdCbldU
@davidpaveglio2 ай бұрын
@@thestrengthkitchen Thanks for the quick response ! Your short video is just what I was looking for. Others on youtube do it during stretch and folds which didn't look right to me. I will be giving your method a try.
@thestrengthkitchen2 ай бұрын
@@davidpaveglio I know some bakers add their inclusions at earlier phases of the dough making process, but I like adding my additions during shaping. It just makes more sense to my brain. Here is another option using the Do-it-All dough kzbin.infoEmmCjWQBZF0?si=oUPX8_gwQYlC9U7E Thoughts? Thanks for the comments.
@marilyntolentino37562 ай бұрын
I like it 😋
@marilyntolentino37562 ай бұрын
😮 Like where did you get this from??? 😮😮
@thestrengthkitchen2 ай бұрын
Make friends with your local rancher and you can get some amazing “stuff”. @stangerranch has some of the best beef I have ever had. They are great people. They are my go-to local ranching family. They produce “top-shelf” milk, meat, eggs, cheese, and they deliver on my unusual requests.
@SheaSF2 ай бұрын
No responses. So I'm just going to add less water. 250g? I don't know what else to do. Lots of stretch, but just wet AF and it just pools in the bowl.
@thestrengthkitchen2 ай бұрын
@@SheaSF Did you see the responses I made to your other comments? I addressed all of your questions and included a sample recipe. Thanks
@SheaSF2 ай бұрын
I have the scale. I love the exact measurements. My dough just doesn't handle like it does in this video. I've tried several. I used the same product brands. My dough gets super wet after I add the salt. It's impossible to handle. It develops gluten strands because I can pull it away from the bowl, but I can't shape it or fold it by the fourth stretch and fold. It's still a mess. What is a scale for if there isn't precision? Adding more flour at the late state just makes it gummy. I've tried several recipes. What am I missing? (BTW, my starter is crazy good.)
@SheaSF2 ай бұрын
There is no shine on your dough after three stretches. I've done six and mine is still wet.
@SheaSF2 ай бұрын
I can't get tension to the point to create a shape. The dough just pools. Can I add more flour to save this, or throw it out?
@thestrengthkitchen2 ай бұрын
Sourdough can be frustrating. Try adjusting your hydration level down. If you are using 75% hydration go down to 70%. Here is how a 500g batch of dough would work: 500g Bread Flour (100%) 350g Water (70%) 100g Starter (20%) 10g Salt (2%) A 5% adjustment will make a huge difference in the feel and behavior of your dough. If that doesn't quite get you in a range of an elastic supple dough that you can shape, adjust down another 2-3%. These sound like small adjustments, but they are meaningful. Adding the salt at the first stretch is a best practice, but most of the time I add it to the initial mix as the last ingredient after the flour. As long as you are just using bread flour and no whole grain flours, this can streamline your process and have no questionable impact on the dough development. Water temperature and environmental temperature have a huge impact on how your dough feels. I am betting the adjustment to the hydration level will be where you find what you are looking for, but temperature is another thing to consider. Warm water and a warm environment can speed up dough and starter activity, but it also makes the dough very sticky and slack. Cold water and a cold environment make the dough stiff and slower to come to life. Room temperature water is a good jumping off point (70 degrees-ish). As far as environment goes, it can take some creativity to manage the seasonal changes of your kitchen temps. Let me know how 70% hydrations works out. Thoughts? Thanks.
@thestrengthkitchen2 ай бұрын
My dough is usually very smooth by the third stretch and fold, but I am not sure if I would use "shiny" as a describing word, unless it were an enriched dough. Can you clarify? Thanks.
@thestrengthkitchen2 ай бұрын
I have made dough at 100% hydration (ciabatta), it was an unnecessarily high hydration level. It behaved as you describe "pooled". I imagine you are not making ciabatta, but all is not lost If you are going into a basket/banneton. I bet you can get away with this very slack dough. Do what you can to bring it into a shape and load it into the prepared banneton? The whole point of the basket is to contain the dough in a shape. It may "squat" when you eventually turn it out onto parchment paper to bake it, but it should still yield a decent end result, it will just be a "squatty" loaf. Adding flour at the end never works out very well, but if you can get this slack dough into a basket and cold proof it for 18-24 hours, you will have edible bread in the end. Thoughts? Thanks.
@winniehaha57552 ай бұрын
Do you feel that adding a little decorative wheat stalk type design on the side lessens the oven spring of the main scoring line?
@thestrengthkitchen2 ай бұрын
@@winniehaha5755 I wouldn’t think so. If it takes a long time to do the decorative scoring, and the dough warms up, it might really “sit down” and then you will have a “squatty” loaf. Experiment and see what you think. I keep my scoring pretty simple. Thoughts? Thanks.
@winniehaha57552 ай бұрын
Once I place doubled shaped dough in banneton w/bandana in fridge and leave for 18 to 24 or more hours, I don't see any more expansion or very very little. I have tried leaving dough in banneton on counter for 1 hour before refrigerating and that helps a little but does not look like your loaves when you take them out of fridge. Is my fridge too cold? Not active enough starter? or?
@thestrengthkitchen2 ай бұрын
@@winniehaha5755 I wouldn’t expect too much expansion in the fridge, and honestly I prefer not to see a big dome in the basket because it will make the dough sit sideways after I tip it out. If you producing a nice final result, I wouldn’t worry about trying to get more expansion during cold proofing. It could be so many things. If your dough is warm when you shape it, it will take longer to get cold and will rise more in the basket. If your dough is cooler it will get cold faster in the fridge and there will be less expansion. If you didn’t go through a proper bulk fermentation and achieve a doubling in volume your dough may be less active during cold proofing. It is possible your fridge is too cold. My runs at about 38-40 degrees. Thoughts? Thanks.
@winniehaha57552 ай бұрын
Wanted your opinion...I have watched videos on baking with a non preheated cast iron and non preheated oven for 55 minutes vs preheated cast iron and preheated oven for 20 minutes cover on and 20 minutes cover off. Have you tried it? Better, worse, or same oven spring? Sounds appealing not having to deal with preheating or placing dough in hot cast iron.
@thestrengthkitchen2 ай бұрын
@@winniehaha5755 Those are all interesting questions. I know that the cold proofed dough and the hot cast iron are going to give you the best oven spring and crusty crust. If you are looking to eliminate the cast iron you could make Sandwich loaves Sourdough Sandwich Bread: Shaping, Proofing, Baking, Cooling, and Slicing. kzbin.info/www/bejne/jZipe5yqrsikrNE As far as preheating cast iron, take a look at this…Sourdough Oval (pt 2): Scoring, Baking, & Cooling kzbin.info/www/bejne/opSWnqJnobx3l8U This is how I bake my cold proofed loaves. It’s pretty straight forward. The pot I use makes it easy to load because it is a double Dutch oven. Thoughts? Thanks Experiment and see what works best for you.
@winniehaha57552 ай бұрын
@@thestrengthkitchen Thank you for your quick responses! I have that exact cast iron that you use. Your loaves look so beautiful. When you first started with sourdough, how long did it take you to get consistent results you could count on? I would love to gift loaves!
@thestrengthkitchen2 ай бұрын
@@winniehaha5755 I have an extensive culinary/restaurant background, so Sourdough bread came pretty fast for me. Everyone I teach who begins with my Starter is successful in the first few attempts. However, I tell everyone that I work with that it takes a year of regular baking (1-2x per week) to get to a point where you have a solid grasp of what you are doing; a good understanding of how to adapt to your environment; and an intuitive ability to manage your Starter. I always say “Make two!” to double your practice. Bread baking is a skill, it takes time to get the reps to build that skill. Thoughts?
@jordanbrascia34832 ай бұрын
What brand of flour did you use ??? Also like I said before your dough is so gorgeous it's so soft and pillowy does that have anything to do with the altitude because you said you're in Colorado and again what flour the brand did you use for this
@thestrengthkitchen2 ай бұрын
@@jordanbrascia3483 Actually, I’m in Idaho;) I grew up in Hermosa Beach, CA; but the mountains have been an interesting change for the last few years. Bread making is very different here at 5200’. I rotate through a few different brands of flour. I use Central Milling Bread Flour, King Arthur Bread Flour, but lately I’ve been working through some Lehi Mills Bread Flour that I got at Costco for our emergency food storage. All of these work. King Arthur is probably the easiest to get and a very reliable product. What have you been using? Thanks.
@jordanbrascia34832 ай бұрын
Your dough is so beautiful it's so pillowy and soft it's quite amazing😮🎉
@umaghate1232 ай бұрын
Thank you for your recommendations...super helpful!
@thestrengthkitchen2 ай бұрын
@@umaghate123 Thanks. I’m glad you found it helpful. Did you get a dough whisk?
@umaghate1232 ай бұрын
@@thestrengthkitchenI haven't as yet. I was checking out some videos before I did. I'm a rookie at baking...just been a month since I started baking. I will mix by hand , as recommended, for sometime to come even though I'm 4'11" tall 😊
@alanjohnson79082 ай бұрын
Even Beast should eat like a king! That meal is Beast Mode!!
@thestrengthkitchen2 ай бұрын
@@alanjohnson7908 Haha! Thanks. Have you had heart? It is excellent! I’ve actually been eating lots of duck hearts these last few weeks. I have 31 ducklings that are making the migration to the freezer.
@alanjohnson79082 ай бұрын
@@thestrengthkitchenYes, I love it. I try to eat organic meat weekly. I've been on a keto/carnivore diet for 3 months. The benefits have been awesome. I always feel more energetic after hearts or liver.
@thestrengthkitchen2 ай бұрын
@@alanjohnson7908 Hearts and livers are great! Where do you get yours? I just got half a cow so I have lots of liver and heart in the freezer right now.
@bobbaird63062 ай бұрын
What type of flour do you normally use. The protein content in flour in this area is 10%. I can’t seem to find bread flour.
@thestrengthkitchen2 ай бұрын
@@bobbaird6306 King Arthur Bread Flour. shop.kingarthurbaking.com/items/bread-flour?srsltid=AfmBOoo5VLo2Hv6Yk5EcTQY4lZ8VkWwMMXxLwYNGLdifst29AlTHpVxn It is a reliable flour and it is pretty common. Central Milling has great bread flour. If you order enough you’ll get free shipping. And…the Lehi Mills bread flour at Costco works and it’s cheap. You will see a huge difference in your dough and final product with a higher gluten protein flour. Thoughts? Thanks.
@jastallion452 ай бұрын
What brand and size is the bread oven
@thestrengthkitchen2 ай бұрын
@@jastallion45 I’m guessing you meaning the cast iron pot (a.k.a. Dutch Oven) right? Here’s a link www.amazon.com/Lodge-L8DD3-Cast-Iron-Dutch/dp/B000LEXR0K/ref=asc_df_B000LEXR0K/?tag=hyprod-20&linkCode=df0&hvadid=693711599461&hvpos=&hvnetw=g&hvrand=11587699019170208629&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9029428&hvtargid=pla-343926127884&psc=1&mcid=5967aaf790e53663a79e7d2edfd5f902 Thanks.
@jordanbrascia34832 ай бұрын
WOW ZAH 🎉 GORGEOUS ❤
@thestrengthkitchen2 ай бұрын
@@jordanbrascia3483 Thank you!
@tinotibaldo3 ай бұрын
thanks for sharing
@dawncarson21553 ай бұрын
I followed the weights and instructions, and my dough is sooooo sticky and impossible to pick up to stretch and fold. Do I wdd more flour? I appreciate your videos- so informative and specific to reasonings. Looking forward to following more... if I can get this part figured out 😟
@thestrengthkitchen3 ай бұрын
@@dawncarson2155 Good question. Here are a few thoughts… If it feels like your dough is too sticky here are some options. Make sure you are using a high gluten content Bread Flour (12-14% gluten protein). If your water is too warm your dough will feel very sticky. You don’t need to take a temp but 70 degrees is a good neighborhood. Reduce the hydration to 70%. Shaving off 5% doesn’t sound like much, but it is huge. The recipe for a single batch of dough/bread would look like this: Bread Flour 400g (100%) Water 280g (70%) Starter 80g (20%) Salt 8g (2%) *everything is a percentage of the flour weight. If this doesn’t make a huge difference in the stickiness of your dough go down to 68% hydration, but 70% should be good with a strong bread flour and room temp water. Does this make sense? Thoughts? Thanks.
@dawncarson21553 ай бұрын
@thestrengthkitchen, thank you so much! My spring water is room temperature, so 75° in our home. I wonder if that affected it! I am using an unbleached bread flour of 12.7%. I'm only on my fifth batch ever, so these will be great lessons to get under my belt. I doubled the batch, following your measurements. Thankful for a food scale leftover from a fad diet😂 Thanks again!
@thestrengthkitchen3 ай бұрын
@dawncarson2155 The flour and water don’t sound like an issue. Let me know how 70% hydration works out. Learning to bake bread is a process. Be patient it will all come together with time;) Thanks.
@chrisdickson18133 ай бұрын
Would you please confirm the timeline for me? I think you said 7am - Feed starter 3pm Mix dough, 3:30-5:00pm stretch and folds 5:30-10ish pm Bulk ferment 10ish pm - Overnight fridge ferment Next day 7am Pre-shape dough and ball tightly 7:30am Back in fridge 5ish pm Cook for dinner. In your previous videos you have always recommended feeding at about 9pm and allowing it to grow overnight. Are you taking a portion of your "overnight starter" and refeeding in the morning (basically making a levain from you regular starter? I know this is an older video, so maybe your timeline changed. If you are making a levain, are you doing 35g of starter/water/flour to get to your 100g of starter? I assume a 1:1:1 ratio as you want the starter to peak sooner. I so hate math, but I love sourdough - a true conundrum!
@thestrengthkitchen3 ай бұрын
There are lots of different timelines that can work. What I am going to recommend may not match the video. The method below matches with how I have been doing pizza dough lately. I do a long cold proofing and limit the bulk fermentation. I like a 1:2:2 ratio for my environment. 1:1:1 is too fast, my Starter is too rambunctious. Day1 9pm Feed your Starter I like a 1:2:2 ratio (30g Starter: 60g Water: 60g Bread Flour)...and I like to have 30-50g leftover. Day 2 7am Mix your dough 500g (100%)Bread Flour; 375g Water (75% hydration); 100g Starter (20%); 10g Salt (2%). You could lower the hydration to 70% if that is more comfortable for you. Perform 4 stretch and folds 30-45 minutes apart. Allow to Bulk Ferment for ONLY 1-2 hours. Ball the dough into 4 equal portions and store them in a pizza proofing box in the fridge or a half sheet tray with a lid. Day 3 5:00pm/Dinner Time: Preheat your grill to very hot, scrub it down with a grill brush. Oil the dough balls. Stretch one into a consistent thickness approximately 1/2" and grill over high/med heat. Cook until good grill marks on the first side. It will puff up. Use a pair of tongs to flip and cook the other side. It will only take 5-ish minutes on each side to get the dough cooked through. Thoughts? Thanks.
@chrisdickson18133 ай бұрын
@@thestrengthkitchen That timeliness works better for me. I was kind of thrown when you said you fed the starter at 7am and used it at 3. Being a newbie I am hyper conscious of trying to follow the rules and do the math. BTW, I saw someone cook their Naan in their airfryer and it blew up like a balloon. Perhaps and option for those colder Colorado evenings. I love the grill method although in the winter I am likely to crank up the oven and thrown them onto my baking steels.
@chrisdickson18133 ай бұрын
@@thestrengthkitchen That timeliness works better for me. I was kind of thrown when you said you fed the starter at 7am and used it at 3. Being a newbie I am hyper conscious of trying to follow the rules and do the math. BTW, I saw someone cook their Naan in their airfryer and it blew up like a balloon. Perhaps and option for those colder Colorado evenings. I love the grill method although in the winter I am likely to crank up the oven and thrown them onto my baking steels.
@thestrengthkitchen3 ай бұрын
@@chrisdickson1813 Here is another option... If I have made dough in the morning, I will have 40g-ish of leftover Starter. I can feed that a 1:1:1 ratio and then have Starter that is ready to make dough again that day. This could be any of the shapes or applications of "The Do-it-All Dough". If I start a batch of dough at 1-3pm I will have enough time to bulk ferment and go into a banneton; or make pizza dough or Naan bread which has that limited bulk fermentation phase. It has become pretty common for me to make bread twice in a day like this. Hopefully I am not making this confusing, I just wanted to open up some alternatives. Thanks for the comments. Let me know how your "Naan" bread works out.
@maxvistitsky45733 ай бұрын
Wow, this is incredibly pointless. We don’t want to see your face. We want to see the bread. C’mon
@chrisdickson18133 ай бұрын
So made dough on Wednesday and put my leftover starter in the fridge because 2 loaves is a lot for us. I turned one loaf into foccacia (sort of worked as I added the oil in the stretch and folds) and the boule I baked yesterday is pretty dense (used 100% WW) so I want to bake again now that I have regular bread flour. Do I just follow the same steps here even though it has only been 2 days? Also, if I am baking ever 3 days, can I do the fridge method but just use 1-1.5-1.5?
@thestrengthkitchen3 ай бұрын
@@chrisdickson1813 There are lots of options to manage your Starter. If you plan to bake every three days try this kzbin.info/www/bejne/fovNhaJobcqdZpYsi=2U9hcpCw5PL0Eb5Q I like a 1:2:2 ratio and you can certainly scale it to whatever makes sense for the size batch you are making. You can also adjust your ratio to accelerate (1:1:1) or slow down (1:3:3) the activity your Starter. 100% Whole wheat/grain breads are never as light and fluffy as the results produce from straight bread flour. A blend can be a nice middle ground. You can experiment with making a percentage of your total flour weight whole wheat, dark rye, spelt etc. If your Starter has been in the fridge for just a couple of days it will be more active, but you will still need to temper, discard, and feed it. A 1:1.5:1.5 ratio would be fine you might even be good at 1:1:1. Experiment and see what works, but the “Micro Method” might be a fun change of pace. Thoughts? Thanks.
@chrisdickson18133 ай бұрын
So today is baking day. Throughout the "growing" stage of the starter process, I noticed that my starter was never as slack as yours. Today when I mixed up the All-in-One dough, it was much stiffer than yours. My first stretch and fold was difficult as it really wouldn't stretch - tore instead. I am using a flour I purchase in bulk from a buying group. This is the description of the flour from their site - "This flour is usually preferred for light-colored breads like french bread and pizza crust. 100% Whole White Wheat Bread Flour (Unifine) has protein (about 12%) and fiber levels comparable to high protein Red Wheat Bread Flour, yet produces a bread light in texture and color. To make our superb Unifine flour, the whole white wheat grain is processed using our Unfine mill. The Unifine milling process results in a nutritionally superior flour with a texture that makes it a dream for baking. Unifine mill processes the entire bran, germ, and endosperm of the grain into a nutritious, whole-grain flour in one step. Instead of crushing or cutting the grain, the Unifine process uses a high-speed rotor with a single-pass impact system to instantly pulverize the kernels of grains, never subjecting them to the high temperatures common in regular grain milling." This is the flour I use for my non-sourdough breads - which I always autolyse for about 15 - 60 mins, depending on recipe and day. I am really just now realizing that this is basically a 100% whole wheat flour - just much finer than my home-milled. I am guessing I need to raise the hydration level of the dough and starter. The dough I can experiment with from the baker's percentage but what about the starter? Do I do 1.5 water - 1 flour and feed the same? Any advice you can offer would be most appreciated. Update: I just found your video on whole wheat bread and the different percentages. I am using the same Whole White Wheat flour from Azure. I will try a batch tomorrow with the 100% hydration and see how that goes. I am also ordering some King Arthur flour to try the different percentages and to use in my starter. Is it okay to put any of the 100% whole wheat flour into the starter or can I use 100% "regular" flour starter in a loaf that has 60-80% whole wheat flour in it?
@thestrengthkitchen3 ай бұрын
Sorry for the delay. I missed this one. Azure foods is tricky. I thought I was buying normal bread flour when I bought a 50# bag. It ended up being a finely milled whole wheat and behaves as such. You can absolutely transition your Starter to whole whole wheat as a way to use more of the whole wheat bread flour. As far as feeding your Starter, I like a 1 part Starter to 2 part flour to 2 part water. This comes to life at the right speed for my environment and desired timeline. There are lots of variations in ratios. Experiment and see what works best in Texas;) You might need a higher ratio 1:3:3 to slow it down, if it’s very warm in your kitchen. Thoughts? Thanks.
@chrisdickson18133 ай бұрын
@@thestrengthkitchen When I made my original starter with the Azure Standard flour, it was extremely stiff and didn't have the same kind of gluten strands as yours appeared to have. It did double, but it did not rise as much or as quickly as the one I have now using regular bread flour and it fell much faster than this one as well. I have "heard" that the WW bran will cut the gluten strands, which can cause this. I was thinking of experimenting and making another 100% WW starter with a 1:3:2 ratio. I always increase my water when I make yeasted breads with WW so I was thinking a WW starter would need some extra water. Maybe I will start with a 1:2.5:2 and build from there. I did make a wonderful loaf of sourdough with the KA bread flour with the starter I converted over to the KA flour (micro method - thank you very much). It is delicious. My family loves it. I also made Cinnamon Roll Focaccia with it and that was also wonderful. I love the chew that it had. I also really want to move on to bagels. I make "regular" yeasted bagels, but I really want to try it with the sourdough because of the tooth it seems to add to the end product. I did see that you have a video on bagels. It is on my list! Again, I cannot thank you enough for the help and encouragement you have given me. Cooking and baking is my love language and it gives me such pleasure to be able to make this wonderful bread for the people I love.
@thestrengthkitchen3 ай бұрын
@@chrisdickson1813 That all sounds like very intelligent experimentation. Let me know what ratio of Starter:Water:WW Flour works best with that Azure Foods flour. I occasionally use Bobs Red Mill WW Flour for my Starter just for fun. It works well and very similarly to my normal bread flour. It sounds like you have a solid base of baking knowledge. I’m sure Sourdough bagels will be no problem. And, cinnamon roll focaccia; sounds interesting. Thank you for the comments.
@chrisdickson18133 ай бұрын
I keep baking steels in my oven (we rent and the oven is very much not great!) for more even heat. I do have a pizza stone as well. Will the steels be sufficient or do I need to add the baking stone?
@thestrengthkitchen3 ай бұрын
@@chrisdickson1813 Good thinking! Adding some steels is a great way to increase and even out the heat. Try it and see how it goes with what you currently have. If you don’t like the results then get the Lodge 16” pizza pan/stone. It’s not expensive. Thoughts? Thanks.
@chrisdickson18133 ай бұрын
@@thestrengthkitchen I do love my steels. Only draw back is that it take my oven forever to cool down - I live in Texas so winters aren't usually cold enough and summers are way to hot to enjoy all that extra heat. They also may the oven racks very heavy when you have to pull or push them - especially with a heavy pan adding to the weight. However, the quality of bake makes up for all of those draw backs.
@thestrengthkitchen3 ай бұрын
@@chrisdickson1813 It sounds like you have some significant environmental adaptations to make throughout the year, which makes bread baking more of an art than a science. what brand are the steels? Would you recommend them? If so, can you share a link? Thanks.
@tinastill58503 ай бұрын
Im using your recipe, but im still coming up with a bit of a dence bread. Im struggling with my sourdough making. Trouble is I have a passion for this bread, but it does not have the same for me.😢😂
@thestrengthkitchen3 ай бұрын
@@tinastill5850 What type of bread are you making? Round or oval in a banneton that gets cold proofed or a sandwich loaf? Thanks.
@SaintAngerFTW3 ай бұрын
Please teach the whole recepie
@thestrengthkitchen3 ай бұрын
@@SaintAngerFTW It’s on my to-do list. If you would like to experiment, this is the dough recipe: kzbin.info/www/bejne/oXeolHugn5aFpaMsi=Ohotz9OmnCwLQNCf
@MrDarkens143 ай бұрын
What kind of jar is this? Having straight edges Is so easy but I can’t find one ..
@thestrengthkitchen3 ай бұрын
@@MrDarkens14 These are 32oz mason jars. They are common and inexpensive…and they come in lots of different sizes. I bet you can find them at your local supermarket, Target, or Walmart, but here’s a link www.amazon.com/Mason-Wide-Mouth-Quart-Band/dp/B07YNGK6XJ/ref=asc_df_B07YNGK6XJ/?tag=hyprod-20&linkCode=df0&hvadid=693711599263&hvpos=&hvnetw=g&hvrand=12964969340042127016&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9029428&hvtargid=pla-1728858060627&psc=1&mcid=bd745314d3da3469992a5cba88dc0ebe Thanks.
@skiesthelimit1013 ай бұрын
Great info… Thanks
@thestrengthkitchen3 ай бұрын
@@skiesthelimit101 Thank you! Do you use a mason jar or a different container?
@brucetominello74403 ай бұрын
Good video. My starter is whole wheat based. I feed 1-1-1, starter water flour. I use a 1 quart deli container and feed 3X ad ay for 2-3 days before I bake. I then save 50 ish grams of starter in a small container in the fridge until my next bake. This has been my process for 3 years. I have adopted your sour dough bread method which I absolutely ranks as the best of all I have tried.
@thestrengthkitchen3 ай бұрын
@@brucetominello7440 There are so many reliable ways to manage a sourdough Starter. Once you find something that works, it becomes soooo easy. Is there a wrong way if it’s repeatable? Thanks for sharing.