Thank you !

How much protein is in that flour?

We look forward to coming for the class one day in the future and make a fun video about it!

Do you autolypse the dough first, and how you do it? do you add the salt and levain at once or just add salt and knead and then incorporate the levain and knead then S&F and repeat? or do you mix all ingredients then rest, S&F, rest, S&F and repeat to form that gluten strength? also with 11.9 protein content, wouldn't it be weaker for this hydration level??

It’s amazing how responsive to every comment. And answering every question with explanations. And short video right to the point absolutely worth following 👍🏻 I hit like and subscribed to get all the updates hope to get lots of videos like this and more ❤

My starter is doubling and has a lot of bubbles on the bottom but not on the top? Why would that be?

Thank youuuu so much

Great

What is under proof and over proof

Superlike desde Guatemala

👏👏Wow very clever Roberto.. my spinning of the pizza dough would fall on the floor for sure.. 🍕🍕

Well

That is….. incredible

😣 p͓̽r͓̽o͓̽m͓̽o͓̽s͓̽m͓̽

They say that time is money! and if you believe you can watch social media to learn making Artisan sourdough be prepared to spend countless hours hunched over a device hitting replay pause while you try to educate yourself on a topic that is greatly misunderstood by the majority of people that post to these sites. The concepts processes and terminology are mainly contradicting depending on the culture and demographic of the demonstration. Terms such as Autolyse, Poolish, Levain, Discard, Starter, Proof. This is the reason everyone says it's all trial and error, as there are so many methods, techniques and recipes. Making sourdough is a timely schedule and learning the skill from the start will help you avoid failure, wasted time and discouragement. Roberto is the master artisan that will instil in you the methods to create. " The production of a quality product via the use of mechanical intervention and natures microorganisms" (No yeast) The flour and water take on wild yeasts in the air, and ferments. This class unleashes the secrets, concepts and science with different techniques and methods to enable you to possess that skill and reward yourself in an environment where you can ask questions have open discussion and become part of this private FB group and continue learning in layman’s terms, I recommend signing up for the workshop that the sourdough science offer. Particularly impressed by the knowledge and information that was shared regarding the process and health benefits of sourdough. I also highly recommend gifting someone that you know would enjoy learning about Sourdough or Baking.

Bravissimo

I remember doing slap and fold but the dough was still sticky

So this is not an instructional video, just an ad for your school.

Dammit. I just had a high hydration dough tonight I just couldn't shape with my normal methods. Looks like I was being too tough with it. Will try this next time. Thanks!

It looks so eazy! Thanks for video <3

Nice skill! I've certainly benefitted from using wet hands, but my dough still stays sticky and flops when I come to shaping it :-(

I wish I had seen this before my last batch of dough.....it was far too wet and I had difficulty with it but you make it look very easy ! I continued and the bread was quite good with a good crumb but the loaves were a bit flat in shape !! Thank you for the video.

Thanks a lot for this video! This method is much easier and doable for beginners than other's videos.

pro

Great video 👍

What kind of black magic is this? When my dough touches anything it is literally glue. Inspiring stuff...maybe one day

High protein/gluten content in the flour.

Thanks

Plz tell me what is that yellow colored flour at the back? It doesn't look like all purpose flour?

This seems to be an accidental duplicate of the previous video?

GREAT TO SEE CHEF

Bet the banneton needs a ton of flour in it to prevent that dough from sticking during retard in fridge!

la prossima volta prova a bagnarti le mani prima di fare le pieghe

Wow nice chef

Super 👨‍🍳chef

👍🙏

L'impasto è molto umido ma non hai farina bagnata sulle mani. Come fai

That was awesome dude thx !

But how do you get to a developed gluten network?

Are your fingers wet when you handle this wet dough? (Because the dough doesn't seem to be sticking to your fingers.) Very impressive video. Thanks!

What's the hydration of that dough?

Great touch withat sticky dough. Beautiful!

Great idea!

Thanks - great tip!

Very impressive and thank you for the lesson :) What type of flour do you use for your pizza dough?

How many slap and folds each time?

Excellent!

My dough did not behave this way. It would not lift up off the table to be folded. Horrendous.

hot

Check on Chef