10 TIPS to BECOME A BOSS at HANDLING HIGH HYDRATION STICKY SOURDOUGH

[@the_bread_code]

You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: breadco.de/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!

[@skyrere]

NEVER apologize for your delightful German accent and way of speaking. :) I love authenticity in a human being, and you are an authentic human being. :D also, your tips on bread making are fantastic. :)

[@the_bread_code]

Moin Aimee, aww, thank you for the nice words. That really means a lot! Also glad I was able to offer some knowledge on bread making.

[@panibodo]

@@the_bread_code- One year USA or Canada with AFS or similar ?? Tried it with AFS around 1958. They didn´t choose me, unfortunately.

[@CST1992]

@@the_bread_code Yeah man, you do you; screw the haters.

[@curtissimpson866]

You should start your videos saying “Gluten-tag”

[@pineapplej7310]

Funnyguy Curtis

[@VivavivavivaPalestina]

😂

[@kathyhilts824]

lol

[@blauesKopftuch]

The "How much water for your flour?" part was single-handedly the rescue after hours of googling and weeks of underwhelming bread ... it somehow never crossed my mind that it is possible to troubleshoot the water-ratio and gluten development that easy. 2nd place: putting a sample aside to see when the dough doubled in size.

[@the_bread_code]

Haha, thanks. Sometimes the easy things are the greatest card you can play. Happy baking!

[@barbaramedina8816]

I came here and subscribed right away. You're not "over the top" like some other youtubers. I like your peaceful attitude and your explanations are fantastic, even for the beginner like me. I love this channel.

[@the_bread_code]

Moin Barbara. Thank you very much for the nice words. That truly means a lot! Thank you.

[@antoinette2062]

Hendrik congrats! Best video yet. For all you amateur sourdough bakers and novice BreadCode subscribers, you’ve come to the right place! I’ve bought bread books, watched Hoffman, Babish, tried Tartine and Reichert, the Perfect Loaf et al) and finally settled on the Bread Code as he is a lovely self-taught detailed and curious home baker that shares his learnings on how he makes beautifully risen, open crumb bread logically. Simple. Straightforward and Sure. After making his tried and true formula (1000g Flour/ 80% water/ 20% starter/20% salt) and following his step by step videos (esp one I found to be the Masterclass called “Ultimate Open Crumb Tutorial” which I’ve memorized even his jokes lol) I conquered it. I’ve watched it easily 50 times with great success (and a few epic fails on my part!) and can say he is the best teacher out there. He methodically shows you hands on each step, allowing you to compare your dough to his at each minute slowly and invite you to proceed at his pace with confidence or...if needed, you realize you need to begin anew. I now can bake beautiful sourdough loaves by heart that rival (almost!) my favorite local bakery. Thanks Hendrik! You’ve made a baker out of me! :))

[@the_bread_code]

Hi Azel, thank you so much for all the nice words. That really means a lot. Wish we could do a bake-off sometime and put our skills to the test. I am very happy I was able to teach you something new. That's the motivation why I do those videos. I believe everybody should be able to bake great bread at home.

[@hanhle4089]

You are by far the best bread instructor that I find on KZbin! Thank you so much for sharing.

[@the_bread_code]

Thanks so much 😊. That means a lot!

[@Davidbedella]

I absolutely love you and your instructions. I’m brand new to sourdough baking. Initially I thought you gave more detail than I needed and I felt slightly overwhelmed. Then once I got my hands into the dough I realized everything you said made sense. Like someone turned the light on in a dark room. Thanks for that. Also, you just make me laugh, and that’s worth a lot, isn’t it? Much love, Dave

[@the_bread_code]

Moin David. Awesome. Glad you enjoyed them, that means a lot. Happy baking!

[@nancydelu4061]

Me too! I like an interesting tea her!!

[@RWOSR1]

Terrific video.... I've been "winging" my way through bread making for 30yrs, while raising my kids and working.... Now retired I am taking the time to relearn the art of bread and adding the skills I didn't have before! Thanks for the clear explanation!

[@the_bread_code]

Thank you very much! What would you say have been your biggest learning so far? What have you done differently in the past? Thanks!

[@jvallas]

RWOSR1 I can’t tell you how many years I made bread having no idea how much better it would be if I hydrated it more! When I finally figured it out, just the mere feeling of bread dough was complete heaven to me! Now I’ve read so many different techniques and opinions, though, that I’m in a continual state of confusion! 😁

[@8brightside8]

I’m blown away by how informative this is (and the time stamp for chapters). Thank you! Such concise but detailed information about dough. Beautiful.

[@the_bread_code]

You are most welcome. Glad you enjoyed the video! Feel free to reach out with more questions at any time.

[@Oro-Blanco]

thank you for the first idea to calibrate the hydration % with your own flour. This is one big reason for local failures following online recipes. danke schön!

[@the_bread_code]

Moin Maverick. You are most welcome. I feel this is crucial knowledge to have when trying to bake at home. So yep - you have mastered a really good technique now! Happy baking.

[@lizleiart]

Thanks so much! I've done the tests and now I realise I should start with 70% hydration and not 90% like I did before! Fantassstic!

[@the_bread_code]

Moin Liz. Awesome. Glad I was able to offer some good advice. Happy baking!

[@gregperez919]

I just upped my bread making game with poolish. OMG what a difference! But the ideas and suggestions in this video offer a way to refine my methods. Thank you so very much. Your presentation is excellent.

[@frankus54]

Nice work. You might have trouble saying "the" or "squirrel" but I can't pronounce Brötchen or Eichhörnchen either.

[@the_bread_code]

Moin Frankus. Haha true, that's a hard word to say.

[@_stealth_y]

Selbstverständlich

[@fluffigverbimmelt]

Silent 'b' on crumb, by the way. Aber kein Thema, Diggi.

[@HardmanKnott]

@@the_bread_code And I can’t properly pronounce gemütlichkeit, even though it happens every time I watch your videos. 😄

[@the_bread_code]

@@HardmanKnott 🤣

[@constantinaolstedt]

Thanks so much... My son is 11 and watched you and started copying your ze......ALL THE TIME!...joke aside...one of the best baking advice videos I've seen. You r really a blessed teacher 🌷 Tack så mycket from Stockholm Sweden

[@albiewilliams]

Invaluable tips on working with wet, sticky dough. I recently started baking higher hydration bread and working with sticky dough has been frustrating at times. Your tips and technique has improved my bread tremendously. Great video! And the end result, fantastic bread! Thank you :)

[@the_bread_code]

Hi Albie, wow, thank you very much. That really means a lot. Feel free to reach out to me with more questions. Happy baking 🎉

[@Gustavo_Weckesser]

Alles Einwandfrei, perfekt und ausgezeichnet!!! Wie ein echter Deutscher!!! Grüße aus Argentinien.

[@the_bread_code]

Danke!

[@thomasstambaugh5181]

Great video! I started baking bread and especially sourdough to please my German -born wife of 20 years, since decent bread is essentially impossible to buy in New England. You've captured the same headlines I've been noting to myself over the last few years. I find that methodical measuring and careful attention to weighing and process is essential to my success. The only thing I do differently from you is that I start my oven at 450 deg F (with water in a hot roaster pan to make steam), then after 15 minutes I drop the oven to 400 deg F and remove the water. I bake another 20-30 minutes. When I'm baking sourdough, I often use a temperature probe and bake until I get 206 deg F. For those who, like me, like to use a loaf pan, here's another trick I learned from a pro baker who happens to be in my family -- after about 20 minutes or so, pull the loaves out of the loaf pan for the rest of the bake. The result is that the sides and bottom get a nice tasty crust as well as the top.

[@the_bread_code]

Moin Thomas, excellent tips, thanks for sharing them! I can only confirm what you said :-). Over time however I noticed that you will learn with your hands how the dough should feel between each stage. This is something that just takes a lot of practice unfortunately hehe. Cheers!

[@joannasheldon2146]

Lovely video, thanks! I just thought I'd mention, in case no one else has, that in Step 7 you're flipping the dough into the basket, not transferring it. The seam side's down when it's on the table, but up when it's in the basket (Fr: banneton). Novices may not notice. Thanks again for this and all your other excellent videos.

[@amirbabfish]

I made this dough just today! Thanks for the tips. i made a type of flat bread with it, so the final steps are a bit easier. it's called Sangak bread. Sangak is a high hydration (100% water) whole wheat flour flat bread with sourdough. Sangak literally means pebble/little stone, and it is made in a big oven (like pizza oven) filled with pebble stones. in the right oven it takes only a minute or two to bake. it's hard to replace the impact of those pebbles with anything else for a similar final result. they help the bottom side to cook as well as the top and let the steam leave evenly. i made it on a cast iron tray, the bottom wasn't perfect, but ok.

[@the_bread_code]

Hi Amirbabfish. Awesone. Do you still have to create as much strength? How do you bake it?

[@amirbabfish]

@@the_bread_code Hi, i think you don't need as much strength, but i guess it makes it a bit fluffier. i baked on a cast iron tray in the oven, with the bottom grill a bit higher than top grill. it shouldn't take more than 5 minutes to bake. the plus point is that with the larger surface area you'd get more maillard effect, and with some nuts on top of it becomes supper yummy. i also learned that poking it with finger to make lots of holes is also essential. here's a photo of what i made. photos.app.goo.gl/qRNgbtBhcpiYPDbLA

[@exotictramp]

Baked only two loafs so far in my air fryer ! Tomorrow in an oven as I am not in my kitchen but two weeks into my starter and having some great loafs some (whole meal not so good ) I started with a wholemeal starter ! Then a 14% well known white flour as well as a Canadian flour i! I will make a spread sheet of what I did but having mostly good results ( other than my wholemeal flour brick sadly I dint have have consistent temps to work with this further but as we are in early spring a great time and pun fun to try again ! You have been my most consistent baker to follow for tips between Jack and Paul ! Your tips for me have worked the best ! I make chocolate for a living and a chef of 30 yrs but you have stood out for me online in your videos and thank you ! Not all of us including me would give up so much detail and I take my hat off to you !

[@andrewh6337]

Ten Tips Summary: (I typed up to keep for my own notes) 1 - Know your flour (each flour absorbs different amounts of flour), experiment at different hydration levels 2 - Have a healthy and active starter 3 - Develop strength by autolyse and knead for five min. Fold on bench using counter top surface to create tension in dough. Laminate (stretch the dough and fold it in on itself) 4 - Proper Bulk Fermentation (timing!) - you know when it’s done by using a bit of your dough in a jar, when it doubles in size, your bulk fermentation is complete. 5 - Avoid preshaping - if you’re doing multiple loaves at once, this is hard to avoid. This works best with one loaf at a time. 6 - Banneton - don’t let the dough stick (dust with rice flour!) 7 - Use good shaping technique 8 - Proof in the refrigerator (2 hrs at room temp then overnight in refrigerator 8hrs). Beautiful scored loaves are dependent on this step. 9 - Scoring wet dough is difficult. Very sharp knife or Lame. 45 degree angle to surface of dough swiftly across entire top of loaf. 10 - STEAM! Heat a bowl with the over (approx 30 min before bread goes in oven) - add boiling water. Have an inverted baking sheet above the dough to keep the steam close to the loaf as it springs. Steam for the first half of the bake (approx 20 min). Remove bowl and tray that is above bread loaf.

[@karlgoatley]

Not just a fabulous baker - you’re such a lovely bloke too! Thank you for sharing all your top tips with us, and best wishes from Blighty 👍

[@the_bread_code]

Thanks Karl 🙏🏻

[@bunhelsingslegacy3549]

Some good tips, thank you! I'll be trying a bunch of them next bake! I tried to up my steam game when I started with sourdough in March but what has been giving me the absolute best results with baking on a preheated pizza stone is to flip a preheated steel mixing bowl over my loaf for the first 20 min, it's a lot less work than fussing with water.

[@the_bread_code]

Moin Bun. Excellent idea, pretty much a home made dutch oven. Well done!

[@tictac2931]

Awesome idea!

[@bunhelsingslegacy3549]

@@tictac2931 I have since declared an old roasting pan that's no longer fit for its original purpose to be the lid, it fits better in the oven than my steel mixing bowls and is a better shape for batarde loaves! 30 min covered, 15 min uncovered gives me a nice crust that I can still cut through without a chainsaw!

[@davelester1985]

I just pulled out my first ever rustic bread, and now by watching your video here next time it will be even better. appreciate the explanations for why. thanks.

[@the_bread_code]

Moin Dave. Awesome. You are most welcome. Glad you enjoyed the video. What was the game changer for you?

[@coop8845]

Your English is perfect. Never apologize again. If I could only speak a second language as well as you do.

[@exys2086]

Didn't even notice the "the" till you explicitly pointed it out. I've heard lots of accents and you seriously should not be shy about yours. Great video! Thank you😃

[@victoriac5216]

This video is very informative. Thank you! I am struggling with nailing the bulk fermentation step for high hydration dough. It’s left me very frustrated on a number of occasions. Generally, how long do you let bulk fermentation go and at what temp for this bread? Do you have a recipe/timeline for the bread you show in this video?

[@the_bread_code]

Hi Victoria. Excellent question. Thank you. I bulk ferment typically until I see my dough doubled in size. The timing depends on the temperature in your kitchen. That's typically in my case 6-10 hours. Just sharing a table I developed on this: table.the-bread-code.io/. Cheers.

[@s1amyc]

Thank you for taking the time to make the video, I enjoy your tips. I would like to share one personal tip on flouring the banneton and it never fails me. I usually take out the lining and rub enough flour into the lining.This would ensure flour goes into the gap of fiber to prevent stickiness.

[@the_bread_code]

Moin Amy. Thanks for the comment. Excellent tip, thanks for sharing. I tried it today and it worked very well.

[@jvallas]

Amy Chen I like to use the bare banneton in order to get the nice lines, and I’ve read on many sites to just brush the flour out after use. Well, I’m here to tell you that’s not the greatest tip, because I ended up with those little “grain bugs” (not sure what they’re called). The cloth is probably a much better technique. It can be thoroughly washed.

[@letsgo8151]

Your video is so well explained. I’ve struggled with hydration levels and after watching this I’ve realized how flour also make a big contribution to water absorption. The experiment on autolyse with different flours & different levels of hydration was a complete game changer for me. Thank you so much for sharing your knowledge & experience with us. *i did have one question though (might be a stupid thing to ask) but during this autolyse experiment you mentioned that you added additional gluten to the mixture. What does that mean? Can you please elaborate a little on it? Tia

[@the_bread_code]

Hi Tia. You are most welcome. You can but separate gluten and just mix it into the flour. This is good when you have a flour with very little gluten content.

[@letsgo8151]

Thank you! What should percentage of gluten to flour should I use?

[@the_bread_code]

@@letsgo8151 It depends hehe. A 12-15% gluten flour will work out perfect!

[@leighcurrier3077]

You're a great teacher, Mein Freund, and you have a great sense of humour! :::))) I'd say you've found your true calling! Vielen dank! Happy New Earth and peace from northern Ontario Canada.

[@evamuhlhause]

Fascinating, I've been experimenting with hydration percentages but anything over 70% makes my loaves turn into big crust bubbles of air which are impossible to butter.

[@the_bread_code]

Moin Eva. Valid point, this is not good. However, look at it this way. You can apply more butter, you have a bigger surface area. Some butter will flow through, but in general you will have butter deep in the bread 🤤

[@staceyhelley3806]

Your videos are really helpful! You're helping me understand the science so I don't have to rely on luck. No more frisbees. Ever.

[@MsZoedog66]

About to do my first PROPER sourdough loaf. With banneton, proofing, lame etc. etc. I fear I'm going to be more like floppy messy dough woman, rather than proper loaf woman

[@the_bread_code]

Moin Melinda. Awesome! Regardless it will be excellent in taste. Welcome to the sourdough bakers. One video that I really recommend to watch is: kzbin.info/www/bejne/qoisn2uEfa-efLc. It's about dough strength. It is very important to develop a lot of strength in your dough.

[@user-jd8jx5fe6r]

just faced a bad experience w my first bread and came here looking to improve my dough, this looks like the right place..good stuff

[@bikebrostouring]

German bread power in da house 💪🏻 Nice one. Grüße aus Bayern 🍻

[@the_bread_code]

Servus BikeBros. Danke. Werde mir später mal schön eines Eurer Hellen reinstellen :-D

[@burrkabaret5019]

The very simplest, easiest, clearest and best explanation! Bravo!

[@the_bread_code]

Thank you very much. That really means a lot. Have a great day.

[@EmilyHerrelko]

Sir, does your bread go from the refrigerated banner on straight to the oven or do you allow it to come to room temperature before turning onto the baking stone?

[@the_bread_code]

Moin Emily. It goes directly onto the baking stone. You could also use a tray, it is not making a major difference.

[@geronimoflyingfree]

@@the_bread_code Really no acclimatization at all? Do I have to adapt the baking time, so? Would be great for warm good-morning-bread! :)

[@kklc1376]

I had trouble with creating enough stream, now thanks to you I know how to make to a perfect crust

[@the_bread_code]

Moin Kiki. Awesome. You are most welcome!

[@mmescarlettziegfieldvonbis4551]

I find that "Z" so lovely.

[@the_bread_code]

Sank you very much.

[@karenlee005]

Learnt so much from this video, will skip the preshaping as well as the Dutch oven and see what happens! I am eating so much bread with every experiment but obsessed with figuring out the right technique.

[@the_bread_code]

Hi Karen. Thank you very much. For scientific testing try to change only one parameter between each bake that you are doing. Each technique is individual, so you are on the right track!

[@grumsta]

"Just for ze beauties!" - cool video and very useful channel, nice one :)

[@the_bread_code]

Hi Graham, sank you very much!

[@aaranlinhart2711]

Fantastic video. Took a break for a few months and this was a perfect refresher! I'm prepping 3 500gr flour loaves today ~75 hydration and plan to use your oven set up for the first baked. Jalapeno cheddar, plain, and lemon curd dregs with something undecided... Rosemary lemon... Maybe.

[@the_bread_code]

100% Cheddar Jalapeno haha. Also - you are most welcome. Cheers.

[@mirsadamisljencevic7223]

u are incredible;; I love to listen your explanation .. and it fits into my issues with making good bread .. so greatfull for your tips

[@the_bread_code]

Thank you very much for the nice words 🎉

[@Leo_nora_1]

Thank you for your videos and tips. I love that you are so joyful and enthusiastic but realistic. I've been baking sourdough for years now but still I can always improve and you have helped.

[@the_bread_code]

Moin L P, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

[@erin9868]

This might be the world's first bread/slime crossover episode.

[@the_bread_code]

Thanks I guess 🤣

[@niemandschuldet]

Great tips. Explained in a humorous and sympathetic way. What's the full recipe? How much yeast, or what do YOU take... salt etc.? Thanks a lot.

[@the_bread_code]

Thanks 👍👌🏻. This was just some general guidelines. I have several recipes on the channel 🤗

[@johnfalconer5778]

Hairnets work well as baneton liners

[@the_bread_code]

Awesome idea. I am going to try that too. Excellent hack. I assume not used, or?

[@pinkpyrex4962]

Thank you for this, from Southern California.

[@mammakstolltv]

That thumbnail dough 😉😎👌

[@the_bread_code]

And ze Pleast is back. Haha, thanks. What do you think of the thumbnail? Too much=

[@mammakstolltv]

@@the_bread_code like a true youtuber thumbnail, just perfect! hahaha 👍

[@TMMS-13]

I have LOVED sourdough since I was a kid. I got my hands on a 180 yo San Francisco yeast. The loafs I've made have been OK, but after coming across video...I'm going to make a couple loafs this weekend for my birthday.

[@the_bread_code]

Hey Mike. Awesome, try making a poolish with that yeast, it will add superb flavor. Enjoy your birthday and happy baking!

[@KingJL25]

Superb thumbnail, great video and the bread looks suuper delicious :) The only thing that came to my mind (still very inexperienced) is the flour. It reallly takes some time to figure out what to use. For me, with using autolyse, slap and folds, stretch and folds and sometimes coil folds it still comes down to proper time management. Preshape (or shaping..I can not tell what I do comparing it to your technique) is something I do, as I have to make sure that bread fits in the bannetons.

[@the_bread_code]

Hey KingJL - thank you very much for the comment. Yes, 100%, time management and reading your dough is everything. I recently made a video on fermentation and controlling the process, not sure if you saw it: kzbin.info/www/bejne/pHqygXabgbWkqK8. But this is in my opinion the most important factor. Everything else is 20%, 80% is the proper fermentation.

[@kicknadeadcat]

Don’t spray water on the bread and you won’t get that blistering and shine. Or if you do just one quick spray. It will look more rustic. Just my opinion.

[@HappyHeathen-JD]

@@kicknadeadcat That blistering is the goal for some. It makes the crust fabulously crackley and crunchy. 💕

[@ninelaivz4334]

@@the_bread_code Is the Dutch oven unnecessary? I think I prefer your idea of a stone. What are the advantages of a Dutch a oven?

[@simplybeautifulsourdough8920]

@@ninelaivz4334 A dutch oven seals in the moisture emitted by the bread itself, as well as any you might add via spraying or an ice cube or two. This can really help with oven spring! However, you can also add a pan of water underneath the baking bread that will help with this, as well. Just make sure you take the water out of the oven about halfway through bake time so that it can get nice and brown. 🙂

[@susangradwell6667]

Thankyou for such an easy to understand lesson. I have only been baking my own bread for a short time and love to soak up info from others. I have upped my hydration and always give my dough an overnight rest in the fridge. I'm never quite sure when to bake it when it comes out though. It certainly has a nice chew though.

[@the_bread_code]

Hi Susan, thanks for the comment and also kudos to start baking. It's an amazing hobby, I love it. I would try to apply the finger poke test before putting it into the fridge. Then proof over night again in the fridge. You will have more oven spring and a nicer open crumb.

[@TheHarryMann]

I am doing much the same, not always, but more often than not overnighting in the fridge (the bulk mix not me 🤣) Learning to judge the right point to split into two and fill my silicone loaf moulds (rarely bake an open loaf, but have tried)

[@gattamom]

I’d love to see a side by side baking trial of 100% hydration+ added gluten vs 90% hydration

[@the_bread_code]

Moin Adrianna, point noted. That's really an excellent idea 🤓

[@innnews6299]

Add to that, the flours I can get in my country is quite minimum. And they don’t specify the amount of gluten or protein in the flours. I suspect they are quite weak. Questions: how do you test for amount of protein in your flour? And if it is too weak, can I just add Vital Wheat Gluten to it to make it stronger? If so, how much gluten should I add?

[@pakhoy8648]

@@innnews6299 just a thought, what if u make a say 60% hydration dough with just flour n wasser, n then wash out the starch leaving just gluten? Then u can perhaps weigh it n work out how much gluten there is, n u end up with seitan for dinner!

[@innnews6299]

@@pakhoy8648 Complicated but I like your thinking.

[@karljolejole4549]

Thank you for the tips. I will try them. Your other tips have already helped me. I agree with you that the preshaping/shaping part is one of the toughest portions of making the sourdough bread.

[@the_bread_code]

Moin Karl Jolejole, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

[@raviharsinghkhalsa3901]

I was excited to try the hydration stretch test with the different dough samples at different hydrations. I took my favorite home milled 100% whole wheat flour blend (78% hard white wheat and 22% durum wheat) and set up 100g samples at 80%, 85%, 90%, 95% and 100% hydrations. After one hour all of them failed the stretch test. After 2 hours, all failed, ditto after 3 hours. Does this technique only work for for doughs that are largely white flour? Has anyone else tried this with 100% whole wheat flour?

[@the_bread_code]

Moin Ravi. Excellent comment. I feel you might have used too much hydration. I'd recommend to start the test at 60% :-).

[@raviharsinghkhalsa3901]

I mixed all the samples together to make a loaf at 90% hydr. It's very wet. Proofing now, I'll see how it bakes tomorrow morning. Some wheat gluten that I had ordered came today, so I'll try adding some next batch. I've been baking with this flour mixture at 80% for quite a while, so I was surprised that the 80% test batch didn't develop any strength. Thanks!

[@raviharsinghkhalsa3901]

Coming out of fridge, nice rise, good proof. Fingers crossed, scored and eased into the dutch oven lid and psssss. Wie eine Reifenpanne. Haha. Tastes good; it will make great bread crumbs. Ravi Har

[@artvandelay1555]

Thanks for these tips. I am new to sourdough. Just had my 1st success today. Smelled like a pain de campagne acheté sur la rue Jean Nicot. Good taste and decent crumb. Your English is pretty much perfect, don't fret! You know how to express yourself. I'm guessing you use it daily. Both my Great Grandparents on mother's side came from Germany, but sadly, i do not speak German.

[@JRoach616]

LOL. Where was this video 2 weeks ago when I was attempting my 1st sourdough loaf? I was definitely the left picture in your side by side pics. 😅

[@the_bread_code]

Yoooo J Roo. Haha, yes, been there done that. Hope the video was helpful. Take care and may ze Gluten be with you.

[@skyrere]

that loaf looks so good. I can practically smell it from here. This video has taught me a great deal about what I don't have for making bread. (grumbles) tiny apartment, and a crappy oven. sigh... You are awesome. Thank you for sharing your love of bread with us.

[@the_bread_code]

Moin Aimee. When the oven is not that good I recommend to bake with a dutch oven. It will make things a little easier for you. Lodge has quite good ones which are not that expensive.

[@skyrere]

@@the_bread_code fantastic. I have one of those. I just don't have the refrigerator or counter space to do the rest. I do love to make bread though, and I am taking notes for when I DO have the space. My husband and I have plans. :D

[@keithpinto5877]

Can't believe it's Dwight Schrude himself!

[@the_bread_code]

Yes - Dwight Schrude baking sourdough!

[@angelamorrison436]

Thank you so much. You're the only baker who autolyses the dough before adding the starter and salt. I find it makes a mess adding it later. The dough goes from almost too dry to overhydrated and ueber sticky.

[@the_bread_code]

Moin Angela. Thanks for the comment. Oh - I know many bakers who do it this way. Yes, it also creates a little bit of a mess, but it also helps with building strength. Furthermore it helps breaking down the dough, allowing the microorganisms to inflate the dough a little faster. Try mixing in your starter+salt for a few 2-3 minutes. Let it sit, then knead again. It should already be way better.

[@GT-eq4px]

Great content, but would love to see less plastics 🙂 we have enough of it already! Love from Australia

[@the_bread_code]

Hi G T, definitely true! I will keep that in mind on the next video. I have a small bee-wax based cover. Thank you for the reminder.

[@mijp]

@@the_bread_code I use just a tea towel. It works. And by the way, only some Germans can't pronounce 'th' ;)

[@HappyHeathen-JD]

Another awesome video - thank you! I frequently have the issue of dough sticking to my banneton, and it is SO disappointing, as the dough then loses it's "tightness" - and air... after all that work! 😭 I will definitely try the rice flour! Do you recommend any specific kind of rice? (From looking at yours, it appears to possibly be from brown rice?) I have a Mockmill (LOVE it!) so can make flour from pretty much anything. Also, would you say you have a very fine grain rice flour, or slightly course? Thank you again for.your fabulous and very helpful videos! 💕

[@marcarola]

How long should my dough proof if my "room temperature" is over 30 celsius (I live in the Caribbean)?

[@the_bread_code]

Hi Marcarola, nice. That sounds like an amazing place where you live. I feel that it could be around 3-4 hours. Take a small piece of the dough and check when it doubles in size. Then you can proceed!

[@JanDoe4234]

Yeah i live in a super hot place and I usually leave it for 3 hours

[@jonnifjader]

Very very helpful for me (beginner)! Fäntästic video! Vielen Dank aus Schweden!

[@the_bread_code]

Moin jonnifjader, greetings to Sweden. I have been in Lulea last year, it was awesome. Happy baking!

[@lukerowley700]

Looks at the thumbnail: Yes I too make bread with sunglasses on.

[@the_bread_code]

Sometimes that's what you gotta do. Especially if your dough is too hot, you need sunglasses. Haha. Thanks for the comment, danke!

[@lukerowley700]

@@the_bread_code You are welcome! I do have a question though. I generally have more success with oven spring if I use a lower hydration dough. I have been trying to increase the amount of water gradually, and get used to working with wetter(75% and up) doughs but find that after the final proof, they spread out, like, a lot more. I sell loaves of bread on a very small scale to order once a week from home, and I try to make the bread all in one day, which means that I don't have so much room to do adjustments the the breads schedule because the loaves are relying on a strict time table. Do you think that the spreading could be due to over proofing at the end, the wetter dough relaxing more in the time I give them compared tho the drier one? P.S. I Don't retard my loaves for the final proof.

[@JWGCOX]

I find this the most useful and well-explained videos from our German friend. Brilliant!

[@the_bread_code]

Moin Jeremy Cox, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

[@amirbabfish]

i like it and everything, but man, the amount of energy spent to make this bread! i think the oven was running for like 1hr, plus boiling the water

[@the_bread_code]

Moin amirbabfish. Thanks for the comment. Oh yes, I feel the same way. Maybe we should go back to community ovens like in more ancient times. Then everyone would bring their breads and you bake at the same time.

[@ladakaraskova5474]

Great video! I’m still a newbie to sourdough, and this helped me a lot. Also, I’m Czech and to me it’s so adorable when someone has a German accent🥰😄 pro tip: if you put the tip of your tongue between your teeth and say “d”, you’ll get quite a decent “the”

[@MagicKittyh]

the sheer anxiety of watching him with that razor and worrying it was going to slip has affected me more than any horror movie in the past decade

[@TheHarryMann]

Me too!

[@darioalegre1249]

What an excelllent video...I will follow your tips,here,in Argentina....thank for such usefull video!!

[@albertalbert7499]

I learned incredible new things! Thank you so much 🥰 Always my bread looked like peace of you know what. In Russian community I couldn't find something like your channel. Hope thanks to you I can bake my best bread

[@dhbwveitschenk9592]

lol, "may the gluten be with you";-)

[@the_bread_code]

Always!

[@constantinaolstedt]

Love that...will write it on my kitchen wall!

[@ThatGuy-dj3qr]

There is a wealth of absolutely excellent information presented here. Thank you very much!!! One problem I consistently run into is that when I try to do lamination, the dough sticks to the countertop. My counter is dry and unfloured. My dough is anywhere from 70% to 100 whole grain. I am not sure what is causing the issue. Is my dough perhaps still too wet or is it something else? Should the counter be dry or wet? Floured or unfloured?

[@the_bread_code]

Moin Brian. This is normal. The dough always sticks when laminating the dough. Some people like to brush just a tiny bit of water on the surface. But then it's also harder to laminate. I never had a dough non stick. That's when the dough scraper and gentle hands come into play. If you can laminate it, it's a good sign. If it tears directly, it might be too much water for your flour. Hope this helps.

[@blehkelekwet9642]

Ah, bread with big bubbles so your jam will go through it and end up on your table.

[@the_bread_code]

Cheese that melts through the bubbles, more surface area to add more toppings.

[@paskrell]

No! Big holes means more butter before jam. 😋

[@paulchilvers5032]

That bread looks fantastic. Just love your attention to detail, seems to make all the difference

[@ddawson100]

"May the gluten be with you." haha . For you I made this: Luke Skywalker: "The gluten..?" Ben Obi Wan-Kenobi: "The gluten is what gives the sourdough it's power. It`s an energy field created by all delicious grains. It surrounds it. It penetrates it. It binds the loaf together."

[@the_bread_code]

HAHAHA. I love this. This should be turned into a proper movie.

[@richtungmeer]

"Midichlorians, ahem, lactobacillus cultures are microscopic life forms that reside within all living doughs."

[@the_bread_code]

@@richtungmeer 🤣

[@letsgo8151]

Hahaha good one!!

[@afortiorama]

great video(s) thank you for suggesting to do small tests for the flour. After 10 videos on bread and everyone giving different percentages I was starting to think this was hopeless.

[@the_bread_code]

Moin Alessandra. Yes, 100%. I also feel many videos are very subjective. I'm trying my best to be as scientific as possible.

[@lsieu]

I enjoy your videos very much. You have a wonderfulway of explaining the subject matter, and you create a very upbeat delivery. I'm learning a lot and enjoying my bread baking adventure.

[@ihtepiioji]

Insanely good video! I just wished you'd show how to shape the boule also, as batard is not always a go-to choice for all of us

[@barrychambers4047]

You're born teacher. I like the how and why of everything as I need to make sense of it all. Thank you!

[@the_bread_code]

Moin Barry Chambers, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

[@johnpreston5570]

Love the relaxed style, No trousers gotta be serious, nothing left to chance! Respect :)

[@the_bread_code]

Haha thanks a lot John. Truly appreciated. Comments like that always make my day.

[@cldavis33]

Absolutely very helpful - I've been making sourdough as a newb for a few months with good results, but this is such great information, this answers so many questions I have had. This will help me elevate my game I think another level. Thank you for posting.

[@paulsalomon27]

This was the perfect video for this moment in our sourdough learning. Thank you!

[@shazmirshahi4973]

this has been such a precious gold video informative to the last drop and most efficiently made and edited too I can't wait to see your own countertop energy efficient oven design specifically for sourdough baking and more...we love you and want that oven as a piece of you in our life

[@elisabethvismans]

I love your videos. Viel gelernt. Hamburg ist eine wunderschöne Stadt. Meine Tochter ist in Eppendorf geboren. Habe 4 schöne Jahre da verbracht. Wir wohnen jetzt schon 22 Jahre in den Vereinigten Staaten. Das Brot schmeckt gut. Vielleicht zu gut 😊

[@Tina06019]

I prefer a lower-hydration, tighter-crumb heavy rye sourdough, myself, but I appreciate your videos. You include a lot of scientific information which i have used to improve my heavy dark rye bread.

[@iao800]

This is the style that I'm looking for! Experimental Germany I love you❤️

[@the_bread_code]

Hi Gamze, sank you very much. As se German sis really means a lot.

[@DreamWeaver4465]

Guten Tag, thanks for the tips. I finally understand the fridge part in the most of the recipe, and make good use of it. Now I need to work on my sluggish starter, need to make them party a little more harder. Keep those videos coming.

[@the_bread_code]

Moin Thing. Awesome! For the starter I can really recommend rye flour, it makes my starter so much more active!

[@DreamWeaver4465]

Cool, will try that

[@joefamulari2595]

This was so informative and clear. I love the way you scored the bread. Grazie!!

[@the_bread_code]

Moin Joe. Thank you very much. That really means a lot!

[@ariainman5383]

Thank You for all the helpful tips. Much Needed. Perfect. And your loaf (NOT ROUND) is the Best Shape. It was a highly educational video.

[@the_bread_code]

Hi Aria, thank you very much. Glad you enjoyed the video! Happy baking.

[@fishellitzman3156]

Thank you for all your videos. I have been binge watching them because I CAN'T get my sour dough mixture to rise properly. My starter looks great. It passes the float test but after using all purpose, ww, and rye mix it WON'T rise again properly. Can you post a recipe with those flours with the proper hydration levels? I know that I have to figure it out on my own but I've been very frustrated 😔. Ty!!! You're VERY informative!!!

[@the_bread_code]

Thank you! Yes, please check out this video: kzbin.info/www/bejne/mp2alKWhZ7OpoJo

[@anyadutton1085]

Im so glad you made this video. (German to German)

[@hafdismiller2589]

Danke!! This is sooooo helpful!! Thank you so much for doing this video - been struggling with some of the points but learning slowly and experimenting!!

[@the_bread_code]

Moin Hafdis. You are most welcome! Thanks!

[@corinemartini7243]

Super Tips! You are really helping me out with the Videos and your articles on the home page. Love your flow diagram. Bravo!

[@the_bread_code]

You are most welcome. Thanks for the nice words

[@peterplantec7911]

This was an excellent video. Thank you. I learned a few things and I've been baking bread along time.

[@jameswatters9827]

Hi I followed your tip for steaming and cracked my wife's Ikea dish! In the UK we have roasting tins for roasting meat and they made of metal. These are much better for the purpose!

[@the_bread_code]

Oh noes. I am sorry! Yes - those are much better. I have one made out of clay, it works very well.

[@jameswatters9827]

@@the_bread_code on the other hand, this was the first time I haven’t used a Dutch oven and it worked out ok in the end. Now I can make batards!

[@gabortoth1977]

This is the most informative and practical video on the topic so far, thank you very much for that!

[@the_bread_code]

Moin Gabor, thanks a lot for the comment. That really means a lot. Feel free to reach out to me with more questions :-).

[@NigelEru]

Thank you, this was such a great video! Do you have this recipe in another video. I really like high hydration doughs. Thanks for the tips :)

[@the_bread_code]

Moin Nigel. Thank you. Yes. Definitely. I have the recipe here: kzbin.info/www/bejne/i2rCeIl-qq5kiNE

[@NigelEru]

The Bread Code Thank you so much. I will make sure I test my flour to see the best level of hydration (re: from your other video) 🤗🌼

[@nicolesmith5546]

This is one of the most helpful bread videos I've seen, so thank you! Do you have any experience in working with Einkorn all purpose flour? If so, have you noticed it having an effect on the stickiness of your dough?

[@the_bread_code]

Thanks! With Einkorn it's much simpler. Just mix the ingredients together, make a stiffer dough. There is no gluten that you need to develop.