8 ай бұрын
10 ай бұрын
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@joniangelsrreal6262 8 сағат бұрын
Excellent video
@CulinaryExploration 8 минут бұрын
Thank you very much!
@davidgladden8016 19 сағат бұрын
Ok, I need to gripe about this recipe. In the video he says “all purpose flower” but then in the written instructions he says “high protein bread flower”. I already started the bread dough with all purpose flower and set it aside to rise before I read the written instructions. I’m afraid it’s going to be ruined.
@jamesharrington2385 Күн бұрын
Dude has forgot more about baking than i know
@sarawaldner4729 Күн бұрын
I always cold proof but my blade always snags on the dough… why is that?
@kelnrach5 2 күн бұрын
What brand mills do you have sitting behind you? I’m in the market for one and have been doing some research. But since I really enjoy your videos I figured I’d ask you. 😊
@davidbrown9914 3 күн бұрын
If I wanted to make 10 loaves, I just multiply the ingredients times10? Is that too much starter you think? I ask because I have a really large earthen oven and want to attempt bulk fermentation and bake all 10 at one time.
@AbsoluteDark 3 күн бұрын
Way better than "hot dogs" lol
@mrgreenbudz37 4 күн бұрын
Phil, I am losing my mind as my dough always comes out sticky and never has that smooth surface to work with and shape. WTH am I doing wrong?
@CulinaryExploration 4 күн бұрын
What recipe (percentages of weights) are you using? And what type of flour?
@mrgreenbudz37 3 күн бұрын
@@CulinaryExploration I am using King Arthur bread flour over here in the USA. I am going to make your recipe this time around on Tuesday the recipe I was making was as follows. 75% hydration 500 grams flour, 375 grams water, and 100 grams starter. My starter is a 1:1:1 . My starter gets plenty of rise and lots of bubble activity. Everything seems to mix really well with a folding of 4 times at 30 minutes. The bulk fermenting seems to go really well but when it comes time for the dreaded first shape and 30 minute bench rest it blobs out and never likes to hold a nice shape like any of your videos or other peoples either. The dough always seems too wet and tacky. I just think I am under fermenting?
@mrgreenbudz37 4 күн бұрын
Wow, so no stretch and folds just one kneading, and away we go. I am still battling sticky dough that wants to co-operate with me. Not sure WTH I am doing wrong as I am pretty good at following directions.
@CulinaryExploration 4 күн бұрын
I’ve pinged you a reply on your other comment buddy
@mrgreenbudz37 3 күн бұрын
@@CulinaryExploration Thank you Phil
@johngraham5948 4 күн бұрын
Ive just finished watching Richard Bertinet making dough using '1Kg strong flour 720g water 20g yeast and 10g seasalt (most of you will know what the science is in that mixture) but it was how he worked his dough that was fascinating the only time he used his hands was when he did the "slap and stretch" method of working the stickiness out of the dough lift flip and stretch fascinating he used a comb only and no hands to bring his mixture together from bowl to the bench
@SonShine2Sunflower 4 күн бұрын
Thank you!!!! 😀
@clementine2938 5 күн бұрын
I can't see your link..How can I get your recipe calculator?
@CulinaryExploration 5 күн бұрын
www.culinaryexploration.eu/sourdough-calculator-signup
@clementine2938 4 күн бұрын
@@CulinaryExploration Thank you
@margotbushell2333 4 күн бұрын
@CulinaryExploration please send the formula
@heidihc1969 4 күн бұрын
@@CulinaryExploration calculator please
@philip4242 2 күн бұрын
@@CulinaryExploration hi Philip, phil here, just getting into sourdough baking and using your methods with good results, thank you. Could i get your calculator, thanks from Brisbane
@mrgreenbudz37 5 күн бұрын
I tried signing up for your calculator over a week ago and never got anything and yes I checked my spam folder. Please help.
@CulinaryExploration 5 күн бұрын
Can you ping me over and email and I'll get you a copy straight out. (apologies, it happens sometimes)
@mrgreenbudz37 5 күн бұрын
@@CulinaryExploration Of course and no need to apologize, technical stuff happens. I appreciate all your videos. I am really trying to dive in on learning to make sourdough bread.
@CulinaryExploration 5 күн бұрын
No worries, drop me an email and let me know if there's anything specific you need help with. I'm always happy to help :)
@mrgreenbudz37 4 күн бұрын
@@CulinaryExploration I did and you did, it was from subseller. Thanks a bunch and eager to check it out.
@CulinaryExploration 5 күн бұрын
Hey bread heads, the calculator is sent out automatically by email. If for any reason you don't receive it just ping me an email 👍😀
@welshrarebit1153 5 күн бұрын
Can I leave out the instant yeast?
@julianguffogg 5 күн бұрын
Looks like you need a lot of tools
@oceanofregret 5 күн бұрын
Cool video, nice shirt by the way..
@CulinaryExploration 5 күн бұрын
Thank you!
@smokumjames6510 5 күн бұрын
super sticky after the first mix of dough bolt ferment takes way longer for most
@HoustonCanuck 6 күн бұрын
I’ve tried four or five different baguette recipes and yours by far is the best for a home cook.. question is, is this the same type of dough I could use for Margarita pizza for example? I have leftover dough and I was wondering if this is basically the same or do I have to make other dough using oil in the recipe?
@mohsinakhalid 6 күн бұрын
Are you davehax
@ritusharma7457 6 күн бұрын
Very informative video! Everything explained in a very simple way. One of the best videos I’ve watched so far on sourdough bread baking. Thank you for sharing.
@ThatGuyVerinity 6 күн бұрын
nice comment mom
@ThatGuyVerinity 6 күн бұрын
hehe
@CulinaryExploration 5 күн бұрын
Thank you!
@user-vd5lt9wv9t 6 күн бұрын
Is that edible? Or do you have to cook it?
@rogerheath5027 6 күн бұрын
those are Killer gotta try em' & Really great vid production big league
@CulinaryExploration 5 күн бұрын
Cheers, buddy. Give 'em a whirl and let me know what you think.
@rogerheath5027 6 күн бұрын
those look totally xquizit!!! Wondering if it will work wuth einkorn flour..... and a recipe for a small batch like 2 or 4? great cooking Sir CE
@agirlisnoone5953 6 күн бұрын
The starter is what's making me want to quit! I can't get it to rise sometimes so I feed it again and I have wasted so much flour and have way too much starter
@agirlisnoone5953 6 күн бұрын
So, the 1:1:1 ratio is not a must. I also have so much starter! I'm about to bake as many loaves as I can to get it down to the scraping method.
@CulinaryExploration 5 күн бұрын
It's definitely not a must but before moving on to the scraping method you must make sure your starter is nice and strong. You can use my waste not want not recipe to use up your sourdough discard that's left over - kzbin.info/www/bejne/bYXWh2mIjJmkY8k
@Valor80 6 күн бұрын
Come on man, don't be a lazy jerk and tell your viewers not to scrape the sides and put them to the bottom
@meganstuder4857 6 күн бұрын
Where can I get that stone you are baking with?
@rf9612 6 күн бұрын
Oh I m just starting in this “art” I m going to follow your steps thanks!!
@CulinaryExploration 5 күн бұрын
Be careful. it's addictive! Let me know how you get on :)
@sond5271 6 күн бұрын
First attempt on your recipe! Not bad, not bad at all! Very good, congratulations! Thx!
@CosmicKaori 6 күн бұрын
This is the only recipie/instructions that has given me success with sourdough ❤ I am glad I kept looking
@CulinaryExploration 5 күн бұрын
Awesome!!!! Thank you
@danhamilton1920 6 күн бұрын
Great vid buddy...
@CulinaryExploration 5 күн бұрын
Thanks 👍
@Dsdaishan 7 күн бұрын
When you use 2nd method to bake? Do you preheat oven?
@CulinaryExploration 5 күн бұрын
Yes I do!
@belight44 7 күн бұрын
yay I finally found a recipe that made a perfect loaf. Thank you!
@CulinaryExploration 5 күн бұрын
Pleased you enjoyed the recipe!
@yashwantgarud8967 7 күн бұрын
too technical
@poloqaz 7 күн бұрын
Finally someone normal who is using metric system instead of imperial. Many thanks!
@CulinaryExploration 5 күн бұрын
You're welcome :)
@olusialovesgod9724 8 күн бұрын
Hello there! What kind of oven do you have there? I see a stone inside? I have a convection oven would I be able to place a stone inside to bake my sourdough loaves on and do what you did here? If so what kind or maybe something else?
@CulinaryExploration 4 күн бұрын
Yes, for sure. You could use a baking stone or a baking steel. Both will work well 👍
@thomasbarber1808 8 күн бұрын
I noticed you rolled the dough in a container of flour rather than flouring your proving basket? Does this work better for not sticking to the basket (an issue that keeps getting me!)
@jeanfitzsimmons2258 8 күн бұрын
WOW! THANK YOU....PLEASE SEND ME ONE OF YOUR CALULATOR TIMERS...
@snakerocket1992 8 күн бұрын
Can you explain Starter and how do you make it?
@slayimm1469 8 күн бұрын
At the step where you take it out and kneed it for one minute and then make it into a ball and put it in the bowl how is the dough not sticking to your fingers? I use King Arthur bread flour and it’s super sticky following the exact recipe, it’s almost impossible to roll it into a ball like you did since it’s so sticky
@joemcneil9533 8 күн бұрын
I've been using your sourdough recipe since I started baking a could years ago. I'll be making this soon!
@erinmorgan8546 8 күн бұрын
BRAVO! I’ll be trying this! thank you for sharing ❤
@richardheadland714 9 күн бұрын
Phil, this video kept me persisting with making sourdough and I now get great loaves time after time with a slightly modded version of this recipe (10% or so light spelt). I also found that M&S’s strong Canadian white bread flour is waaaay better than the Marriage’s I’d been using before, to get really strong gluten formation, despite similar protein levels. I used to do the lamination but now just do bowl stretches with much the same results… So anyway, I just wanted to say thank you for your excellent videos - without doubt the best I’ve found on making decent sourdough! 😊
@divine19chris 9 күн бұрын
I just made it,🎉 We are so pleased especially my husband..❤️.. thank you for this.. very simple, and easy to follow!
@helenlai9418 10 күн бұрын
cannot open the recipe link, could any one please attach it?
@susanweller9174 10 күн бұрын
Can l use a bread machine for this recipe ( only to the dough stage )
@sarahleroux9020 10 күн бұрын
Ive been struggling with wet dough cant wait to try it ty!
@amagohom 11 күн бұрын
So what to do if it’s already sticky, do we throw it away or there is a way to recover??
@saraswatkin9226 11 күн бұрын
Love scotch eggs but never eaten homemade one so trying to make them today with quails eggs.