The Banneton... what measurements is that (length, width, height) so i know what size banneton to buy. Thanks.

Thank you for the vid! Is there a link for the peel/ paddle?

We don’t have good bread flour

This ratio was way too wet for me... must be my flour....

Wow,mouthwatering 🎉🎉🎉🎉 the best recipe for today ❤❤❤❤❤❤❤❤🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉 and thumbs up nice effort my friend have a great day ❤❤❤❤🎉🎉🎉🎉🎉🎉🎉

Wow I got a lot of batter. My first time at making these coz I just got a set of rings from China, difficult to find in stores in South America. Even though the rings are non stick the crumpets didn't want to leave the rings. Even though you didn't mention it I think the rings need greasing first. Thanks for the recipie

How can it bubble in the fridge when the cold slows the fermentation ?

Thank you :)

I just got my first starter and honestly I probably eat bread once a week or less and I'm feeling overwhelmed about having another pet to take care of haha this made me feel a lot better. I think for Christmas I'm going to give a big amount of it away and just keep the scrapings.

You will do for me young man.My baskets are rated at 500g so now i can break the formula down to fit.Thankyou so much you will do well 😊

Lord Jesus my first try was a disaster it needed a prayer. I need to rewatch this over and over to figure out where I went wrong.

Can you use starter made with bread flour but then make the SD with AP flour? Great tutorial Phil..thank you

Awesome thanks!👍🔥

I'm sure that this makes a lovely loaf of bread but to be honest I don't have the time to spend all day coming back to a single loaf of bread that I then bake the following day. I'm sure it is amazing but honestly you can keep it. I'll never be making this.

A new Baker here finding your videos very informative - my first sourdough following this tutorial resulted in a lovely loaf that both myself and kids really enjoyed. Thank you - I've another dough preparing right now.

❤ these are absolutely beautiful❤ play 2m OCD I even weigh my cookies😊 my uncle never believes I baked my stuff because they all look the same and they're all the same size LOL we should get together and make some egg rolls I need a Speed Roller LOL I like to make them 200 at a time😊 and once again your muffins are beautiful❤

yes the operating words... a good strong starter. I will usually use up the levain for the bakes I need, and feed only the scrap leftover. Only a small back up goes into the fridge, long term, dried flakes. I feed my starter daily after I have baked, 1g starter : 2g flour : 2g water, thereafter 1:1:1 which is really not a whole lot of flour wasted even if discarded. Since I bake at least once a week, I use the built up amount and feed again to the amount I need. Baking 4 small loaves at 20% avg levain per loaf, I won't need to discard anything - and start from square one again with scrap leftovers in the jar. Even when the amount falls short of 20% levain per loaf, I just use what I have in the jar, you can drive your bulk fermentation even with just 5g of levain. And that comes really from a well (regularly) maintained starter. I think starters are extremely strong and hard to kill. But a daily fed starter builds strength, I can feed mine 1g to 100g flour to 100g water and it will triple easily in a cool kitchen overnight ready for use in the morning. BTW I like your channel :-D

Recipe link please

3:55 Thank you for saying that. Sharp objects can hurt people. In my experience it's better to be safe.

Coming back to this video again - made amazing baguettes first time thanks to this. Just the right amount of information. Thank you

Super çok güzel olmuş 🤩👌👌👌👏👏👏

Where did you get you oval baskets from?

IMPRESIONANTE EL TRABAJO CON CUATRO CÁMARAS. PUNTOS DE VISTA CLAVE. THANK YOU.

What is the red stuff in the jar in the back?

Awesome tips, thanks again!👍🔥

Awesome info! Thanks!👍🔥

Total flour should always include the amount of flour inherent in the starter. If I have a new flour and test how much hydration it can handle (by soaking small portions of it in various amounts of water for half an hour), it is that hydration level I want to hit. Maybe the flour is course or fine or maybe it's spelt or rye or maybe its freshly milled. The hydration level it can handle must factor in the hydration level of the starter, especially if the starter comprises a significant portion of the dough.

Love all your videos. Thanks for contributing to the bread enthusiast community. Question: where do you get your proofing baskets from?

70% hydration. 12.5% salt. 22% starter. 6 hour bulk ferment at 65°f 18°c.

Mine were splitting when cooking why is this?

very smart, i've already started using bakers percentages in this way, and i've found that my bread does best when using 65-70%ish hydrations, and I've not been using recipes for years but just playing around within reason near what i know works, but i never thought of it exactly like this before

One odd metric I have relates to volume. I my case I make 175 g lunch rolls and I make 24 per batch. Four years ago , my storage unit for the rolls was definitely below the top of the storage unit . As my experience has improved , that same storage bin has gotten fuller and fuller . Now if I get any better I will have a serious problem, since with the last bake I can only get 22 buns in that same storage unit and the last two rolls will not stack up on top of the other rolls. An odd way to look at success in baking…. But I am pleased by the new problem. Cheers from Canada

I find flour’s ability to hold water is a big unknown. I know by my own experiences what hydration levels the flours I use will take and that I can handle. Excellent overview….cheers from Canada

Will try this…wills report my success.

Well done Philip! Reverse engineering the formula was sorely needed.

All of this may be well and good, but I don't think this has much to do with people not being satisfied with their sourdough baking. I live is a small mountain town in the US and practically everyone up here bakes sourdough. Baking is not easy at 9,000 ft. I'm satisfied with mine. I look at all my neighbors bread, most of whom I've shown how to make bread. I think the only thing most bakers get wrong is bulk fermentation. I use the number of ribs in my banneton to guess when to put my bread in the refrigerator. All the other bakers use some different - poke tests, etc. All my neighbors have different room temperatures, used different flours, different ovens, etc. I don't think that matters nearly as much as being able to tell when bulk fermentation is over and it's time to put the bread in the refrigerator. I've baked at least 50 different recipes, used various flours and combination of flours, different ovens, baked at other people's houses and I get consistent results 99% of the time. As for my neighbors, even when they follow me exactly, get different results. It seems like no two bakers can do things the same way. It doesn't even make a bit of difference what shaping or folding techniques I use. The only thing that makes any difference in my baking is if I vary bulk fermentation. Sorry, I realize that's my mind numbing long winded way of saying that, if anyone could come up with a non-subjective (poke test is too subjective) way of determining when bulk fermentation is over, more home bakers could get the results they are looking for.

i thought you used to use just Starter, straight into the recipe, vs a levain? I am confused of which to use.

What are the dimensions of the banneton? Thanks.

Great video Phil! And the perfect setup for an advertisement for the next (paid) version of Magnus! "Be kind to your brain - get Magnus Pro - just E19.99!"

When you talked about bulk proving, on the work surface or in the fridge? My initial foray into sourdough had the bulk proving on the work surface overnight - only then did the recipe call for stretching and folding!!! Back to front I know, but some of my loaves were really good and I realised it was all down to the starter!

Excellent content, very professional presentation, and concise. I wish more content providers had the level of communication that you provide. Thank you. I also have accidentally been making my hydration too high.. I think the next bake is gonna be a reboot.

So for that minute taste and color, one uses nitrite only to get more heart disease amd chances of cancer. But no worries you may say " out of the 20 who got cancer in a population of 1000, I am not the one, so nitrite is safe".

I didn’t have them when I started & now that I do, i honestly don’t believe that it makes any difference. I’ve put ice in the bottom in a cast iron mini dish & have forgot it & I couldn’t tell the difference. I also have used bread pan over bread pan with clipping together on top of each other to create that steam.

I’m so confused as to why you would actually feed more starter to the 2nd & 3rd feed. Had you discarded, as you said you were going to do, you would have removed all the flour & water mixture from the 1st feed on day 2, leaving only 30grams of rehydrated starter in the 1st glass jar, feed 30g each water & flour, & the 3rd day, you’d be removing the 60grams from day 2 feed on the 3rd day. You should not ever need any more than the 15mg or whatever dehydrated sour dough flakes you originally used. I dry my starter right before the dome of peak hits & dry the same way. I don’t grind it down as the flakes seem to spring back immediately. Also by using 15mg of starter & 30grams of water & 30grams of flour, a 1:2:2 feed, it will bloom in a full day, instead of in two - three days before you can use it.

**Thanks so much for making this video. I followed your instructions very closely and had the best ear, ever!!! Just thot I'd let you know, cheers! @lovelynettetan

What does soft flour mean?

What is the protein percentage of your strong white bread flour?

I saw your video about Jack's scrap method. How do you factor that into this given your starter is just a remnant of what was left over and does not seem to be quantified? You just add the flour and water, mix and let out on the counter. If you want to have a perpetual remnant in the jar of a specific amount to ensure it is truly perpetual is it best to simply add the enough flour in the levain step to have an additional amount left each time?

How does it lose moisture in fridge as it become ice?

A very very rare KZbin place where you will always be indicated the room temperature and humidity when the video was made!!! 👍👍👍👍👍👍👍👍👍👍