I started using my starter once it starts to fall, it performs way better. I can’t remember who he was that shared the idea.

Nice bread !!! When you baked that bread, did you use the top and bottom heta element?

Hi - I love this explanation, and it makes perfect sense to me! Problem is, do others calculate it differently? I'm at a loss to understand the Perfect Loaf's recipes so that I can scale them down-- and I know he's an expert so I'm clearly missing something. For example in his basic loaf, his total flour is 946g, and his leaven is 17.1%, which would come to ~162g levain. And yet the levain he puts in his recipe is 151g (~16%). I cannot seem to reverse engineer any of his recipes, and again I'm sure it's my issue. Can you help me to understand? Thanks!

Hey Philip, just wanted to say I have tried many different formulas and this is by far the best sourdough loaf I have. baked. The oven spring was amazing I got the most perfect ear ever. I used King Arthur bread flour and 20% whole wheat Yum Yum. One of the best videos I’ve watched so far on sourdough bread baking. Thank you for sharing.

But these aernt frozen

What does 70% hydration mean?

So you don’t discard anything?

Hi there ! Sorry English is not my first language, but I don't think I've caught how long we should proof the dough at 4:46 ? First proof 30 min, 2nd proof 30 min and third... ? Thanks so much for your videos btw, I've made my starter following your previous one in the series, took me almost 1 month cause I'm starting out during autumn and the temperature doesn't reach 25°C... Had to make adjustments like go back to rye flour once in a while, feeding more often (cause if i don't it smells like solvant and paint haha), putting a heating pad plushie in my oven with the starter baby... 🤣 But I believe I'm finally there !!!! I'm going to keep persevering !

I always wasted so much flour

I love your shirt!! 🇨🇦

This is my like. So when the steps were right with my schedule.. I jumped on the bandwagon. It works. Thank you

I have used this exact man for about 2.5 years. I used to just apply a light spray of oil or grease it with coconut oil. The loaves always fall right out. Now they stick regardless how much I grease them. I can use parchment paper but then you don't get the cool stripes on the crust. Big disappointment. Have you experienced this? I could get a new pan but now I'm out off.

bro, you can usse recipelator. easy

Is your levain and starter computation for "presentation" purposes only? Isn't your final hydration level working out to 68%? I would calculate the levain portion as a total (exclusive of that starter line) then break it down to flour, water quantities being added to total starter to form levain i.e. say 20% total levain to total dough (hydration of levain is not necessarily 100% and starter culture added to levain can be 1, 5, 10, 15% of levain) ... then calculate the starter portion as a total weight percentage of the levain (the hydration of starter culture being added can then be stated e.g. 100%, to determine starter flour). Adding back the starter, levain to autolyse dough flours is 100% flour ... the total water for the 3 to total flour is hydration ... then salt ratio to total flour

Thank you for sharing this Phil. 👍🏽👏🏽👏🏽👏🏽I would imagine that keto friendly and gluten free flour would have a different formula considering that psyllium husk (for instance) that’s used as a binder would increase the hydration levels and make the dough more sticky?

Really nice bread but it must be quite expensive to run the oven every day for 1.5hours at 220°. I bake a 1400 grams bread with a mix of white, wholemeal and rye flower every 4-5 days. It's tasty till the end, I just put a slice into the toaster for 1 minute before eating.

I’m wondering why you don’t add all of starter to the water in the beginning ?

This is what I want to understand better and get a handle on. Another wonderful video. Much appreciated! Thank you. I am hoping to learn more.

Congratulations Philip! I follow your videos with great interest. I am a bit confused about what you define as Starter, that is, I consider the starter as the sum of the starter from the previous day + Water + Flour, with the various ratios (1-1-1 or 1-5-5 etc...) while you see that you divide it only into water and flour... Could you clarify the difference between: Starter, Levian and sourdough? thanks a lot!

Bro how can we even taste it ????? I open the lid everyone’s in my house running away ! It stinks like crazy more like a dirty sock or so and it’s been more than 2 weeks in I passed a point where it was nail polish remover smell it was fine but this sock smell makes me faint 😅

Saving a piece of the dough in the fridge is how I baked my bread three decades ago. I did this again yesterday and ... voila!

Can I do that at night and bulk ferment in the fridge overnight?

5:07 at this point, can i already bake this? or is the refrigerator stage is a must?

Will a low carb version recipe work with this method?

I use a very cheap oven proof frying pot. I put the loaf in the pot. Put it in for 30 seconds without a lit so I can score it better. Then spray it with water, and put the lid on, but it back in the oven for 30 minutes, removing the lit again and put it back in another 15-20 minutes.

yum

V helpful thankyou ❤

I’ve made your babka recipe several times now and each time was better than the last. Many thanks for a great recipe. Years ago I had eaten a rum chocolate babka in Venice, I was wondering if I could tweak your recipe by adding rum in the final stage to the sugar syrup. Do you think this might work or could the rum be added to the chocolate spread? Cheers from Perth, Western Australia.

I have been doing this a long time. Mostly with instant dry yeast and not sourdough but I have used both. My hydration is usually at 70%. I’m using bread flour, but you seem to get unbelievable spring. I have a stone in one oven a baking steel in a different oven. I have a large stainless steel bowl that covers I have adopted a lot of the techniques that you’re using like after shaping. I let it proof in the basket. Till the basket is getting reasonably full, then goes in the fridge for a cold proof. The only thing I’m not doing is the laminate folds. Do you think that could be the problem? I’m getting good spring, but not equal to yours. I have use the bread flours that are readily available in the United States. I don’t see much difference at 70% hydration and again they’re not equal yours. Any suggestions?

I bought. Kit very similar with the baskets etc. and I love it. I already had a Weight watchers digital scale and it works great. My Le Creuset is also perfect for the baking. This video will help some new sourdough Akers for sure, well done. 👍👏

If my dough is collapsing akd when it is proofing if it is flattening and collapsing on the sides it is over hydrated. If hydration is higher bake the bread for 3-5 min longer on lower tempreture than you usually would and uncovered for another 2min on high temp to form a crust. I dotn have time for all the other mumbo jumbo. If hydration is too high you wouldnt have even been able to get to this point to proof it so just try to add a little bit of flour to get it right

Hi, I’m struggling to get my head around the percentages in your recipes, on this you say it’s 70% and add 260gr water to 390gr flour, 390 divided by 100 x 70 = 273, am I missing something? Thanks

I am new to sourdoughs and would like to bake breads but I live in the Caribbean and it's very hot here. Can I bulk ferment in a wine chiller at 72⁰F?

I would love a video dedicated to temperature during BF/CF and it's importance/tips & tricks!

Are you live in Greece

I notice you have two mills; why?

Every day I get off work I turn my oven on, add my starter to a batch, feed it, throw everything for the batch into my mixer, run till smooth, transfer into a bowl throw that in the fridge, grab the bowl from the night before, punch it down, shape it, and by the time my oven is up to temp its proofed and ready to throw in the oven! takes about an hour! The great thing is you can shape into rolls, baguettes, stretch out like a pizza and throw it on the grill/pan to make flat bread, stretch out like a pizza and make pizza! its Super versatile you don't have to just make a miche!

Trying this method out today because my starter didn’t double when I woke up early.

Damn it I hate it when the camera cuts from a delicate procedure that is crucial to the success to the finished end product! And not just 1 cut, but 2!!! And 8 to 10 minutes?

Great video and really enjoying the tutorials. I seem to struggle to consistently get an ear on my loaves but I do not use a baking pan or Dutch oven because I bake more than one loaf at a time using your exact baking formula. Bake temperature is 450 degrees. Would lowering the temperature to 430 improve oven spring? Any other suggestions would help.

I'm new to sourdough making and want to try the scrapings method (I've also watched Jack - he's great as well!) You mentioned towards the end of your video, if the starter starts to get a bit sluggish, take it out of the fridge, give it some love and give it a couple of feedings. By doing a couple of feedings to improve the strength of the scrape starter, does that mean the 2nd feeding would have some discard (?)

Why on earth make a quality bread rather than supermarket stuff and use the same rubbish ingredient (ordinary flour) ?

Thank you for sharing ❤

Do you continue to discard that same ratio of 20g water, 20g flour? Or 20g water, 10g flour, 10g stone Rye?

I love yor explanations and your methods, thank you! But here, in this video, either the the percentages are wrong, or the weights are.. If I understand properly we compute the salt and kevaine % from the flour weight, as we have combined 409 g of flour 2% of salt should rather be 8g, 20% levaine 82g. If I add the flour containing in levain, then we shoild have 10g salt. Not sure if this is important, but you seem to provide very pricise figures.

!MMMMMMMMMMMMMM¡, british cuisine is very worty to be tasted, a very well cooked recipe, !YUMMY YUMMY¡.

Love you work. Thanks for all the tips. You communicate so well in a very calm and easy way, a joy to watch, shows that u love this.

If you can't taste the difference even when done side-by-side, then I'm guessing there's really no point in doing the stretch and fold other than the slight difference in visuals?

You should try to follow along on your video and try to make a loaf.

How do you account for the weight of the air when fully proofed. A fully proofed dough is heavier than one that is not proofed at all by up to 15%. You say your baneton holds 800g fully proofed dough but your calculations are for pre-proofed weight.