86% High Hydration Sourdough Bread｜Natural Fermentation｜Levain

[@williamekasala2861]

This is the BEST yet; that is, I’ve owned and operated 3 bakeries and began 50 years ago making pizzas…this is the best!

[@Mukgling]

You are a baking expert and CEO! Thank you very much! Have a good day!

[@supplepaws]

I had to rewatch this video like 3 times because I'm absolutely shocked. I've seen videos of progressively higher and higher hydration, and usually the higher you go, the more you have to interact with the dough; kneading (of dozens of different types) and folding and tension building, lamination, folding, shaping, rolling, stitching, etc etc etc. You interacted with this dough less than i've ever seen *ever* for a sourdough and got the most beautiful bread i've ever seen. How. How you do dis? Is it witchcraft?

[@Mukgling]

I try several ways. In particular, we seek a very simple method. The reason is because I want to make it at home and eat it comfortably. Mukgling is a channel that records video while actually making it. It is as it appears. Thanks for watching!

[@clementine2938]

@@Mukgling wonderful..can you please tell us the protein content of the flour that you use?

[@clementine2938]

@@Mukgling And what brand ?I know you don't live in the U.K.but perhaps Amazon sell it ..your bread is magnificent

[@JoshChristiane]

Absolutely superb bread, some of the best crumb structure I've seen on KZbin. You are clearly a master baker, never seen somebody bake bread in a toaster oven before either.

[@Mukgling]

Thank you very much!

[@Dreareoxo]

I love the size of this loaf. I cannot wait to try this tomorrow. I hope I can replicate your technique! I think I’ve always been afraid to use too much flour, I love how you rolled the whole dang thing in flour. Well done!!

[@Mukgling]

Mukgling's contents include detailed process explanations along with videos. Try it slowly, and if you have any questions, please contact us anytime~! Thank you for watching!

[@jeanmacgeek702]

Magnifique ............ voilà une vidéo extra pas de Bla-Bla mais du vrai pain comme on le faisait dans le temps dans la boulangerie de mon père !!!

[@Mukgling]

Thanks for watching! HAppy baking bread!

[@artbythecreek]

I followed your instructions with a double batch, same times and temps using Manitoba flour. It came out looking beautiful, singing. I have to wait for it to cool to see if there are holes. Thank you. Update. The crumb structure was lovely, pillowy; the best I’ve ever managed. Thank you.

[@Mukgling]

Thanks for watching Happy baking bread!

[@s.a.joignant8848]

Hello, I am coming back to tell you that I made this recipe 2 days ago. It worked! The bread was really nice! I would like to thank you for this recipe that is a bit complicated (many steps) but it really works! Considering I am not great in baking goods and I've followed the recipe like I could, without having the same equipment as you. Thank you so much! I will finally be able to make a good quality bread at home!

[@Mukgling]

Thank you very much! Happy baking bread!

[@jimenamelero5782]

barbaro. lo mejor del video es el sonido

[@Mukgling]

Thanks for watching. Happy baking bread!

[@joefalcone1]

Thank You for all your hard work & dedication. You are truly a master bread baker. I've been baking bread for 15 years and I respect your talent.

[@Mukgling]

Thank you very much! Happy baking bread!

[@ProfessorJones7]

Very impressive handling of such a high hydration dough. It's difficult for me but I'm working on this.

[@Mukgling]

you can do it! try it~! easy recipe! Thanks for watching! Happy baking bread!

[@rinas818]

А перево? Д

[@MorkaiAU]

Squelchy dough ASMR is what 2020 absolutely needs right now.

[@Mukgling]

Thanks for watching! Happy baking bread!

[@scoop2591]

I think this is THE BEST tutorial ! No music, no talking. Sooo easy to concentrate on the process. Thank you !

[@Mukgling]

Thank you very much! Happy baking bread!

[@soyeonkim6581]

으아- 너무 맛있게 드시는거 아닌가요- 저렇게 먹고 싶어서 스타터를 열심히 키워도 결과물을 얻을 수 없고ㅠ 저 맛을 눈으로만 봐야 하는 비애....😭

[@Mukgling]

어제 스타터 만들기 1일차 영상을 올렸습니다! 한번 보시고 천천히 따라해보세요! 성공하실거에요!

[@el3ctricworld]

le finish en ASMR est grandiose... et la mie alveolée au top..

[@Mukgling]

Merci d'avoir regardé!

[@DennisGrahamJR]

First, the ASMR in this video is redonkulous. That said, I just started my sourdough journey this week and this is the 4th sourdough bread recipe I've tried. And, IT ROCKED! It literally came out just like you see in the video. The result is a loaf with a thin crust with great color and chew. The interior was airy and light just like Mukgling made. I couldn't be happier.

[@Mukgling]

Thanks for watching! Happy baking and have a good day!

[@vrobaldo]

Hi there, friend!! I have two questions about this wonderful recipe: 1) after the 2:30 hrs. for bulk fermentation, can I refrigerate overnight and get the same nice result? 2) Can I add cheese and caramelized onions to this recipe and if so, how much of each? I would truly appreciate your reply on these! A wonderful video!! Thank you:)

[@sarahmansfield9724]

When you cut that bread open I about died seeing the inside. It's so perfect.

[@Mukgling]

Thank you very much!

[@Mukgling]

@@joep4847 Thank you very much!

[@AnesSaad91]

I am beginner at sourdough baking. I did few loaves. Some were good and went to trash. I moved to a new house with three house mates. The kitchen is small and I don't feel comfortable with cooking. This was my excuse to stop baking. After watching your videos, first time today... I found all the inspiration I need. I felt I need start baking right now.. I know the taste of a well done loaf of bread. It is amazing how complex and rich the flavour you get from such simple ingredients. Thank you very much for these amazing videos. Keep backing.. keep inspiring..

[@Mukgling]

Thank you very much! If the environment is poor, progress will be difficult. I know the situation better than anyone else. However, we can do well. To overcome. Have a good baking life! Thanks for watching!

[@mjj6476]

I am starting my sourdough journey and have seen tones of videos but your breads are the best....airy, light,great fermentation, crust....perfect! Can't wait for my first loaf

[@Mukgling]

try it~ easy recipe in Mukgling! Thanks for watching!

[@esilio70]

@@Mukgling where is the recipe please?

[@Mukgling]

@@esilio70 ** Video subtitles can be set ** ** You can set subtitles in the screen. ** If you expand the video text body, You can see detailed recipes, descriptions, materials, and quantity.

[@erickguz]

dramatic...what a beautiful loaf of bread... super crusty, wonderful air pockets - yum!

[@Mukgling]

Thank you very much! Happy baking bread!

[@zaqsxwus]

The most beautiful thing is the bread and the scent, it is a very nice job I will be working on it soon

[@Mukgling]

Thank you very much!

[@luca13.]

생에 첫 사워도우 이 레시피로 구웠어요. 완전 성공은 아니지만 너무 만족하며 먹었어요. 감사합니다😉

[@Mukgling]

맛있게 드셨으면 성공입니다^^ 시청해주셔서 감사합니다! 즐거운 베이킹하세요~!

[@77goanywhere]

I have just started baking sourdough bread, and high hydration breads have scared me a bit because it takes a bit of skill to handle them. But your video takes some of the fear out. Very clear. Thank you!

[@Mukgling]

try it~! you will success! Thanks for watching! Happy baking bread!

[@jeiem1207]

제가 미니오븐 쓰고있는데 지금까지 뭔짓을 해도 쿠프가 안벌어졌었거든요? 근데 이 영상 그대로 따라했는데 첨으로 토끼귀모양 발효빵 성공했어요🥹🥹 레시피 너무 감사합니다

[@Mukgling]

제 영상을 보고 성공하셨다니 너무 기쁘네요~! 즐거운 베이킹 생활 하시고 좋은 하루 되세요~!

[@smilesarealwaysfree4475]

I like the sounds from your video.

[@Mukgling]

Thank you very much! happy baking bread!

[@yujinalicious]

집에만 있는 요즘 시국에 매번 도장 깨기 느낌으로 mukgling님 사워도우 레시피 하나하나씩 도전해보고 1인이에요. 스타터 만들기 도전도 처음 해봤는데 덕분에 성공 했었고 요즘은 다음 날 아침마다 빵 먹을 생각에 설레면서 잠에 들어요! 맨날 다른레시피 보고 공부하던 남친도 mukgling님 유툽에 입문시켰어요 ㅋㅋㅋㅋ 거기에 오늘 아침에도 전날부터 냉장발효해둔 빵 구워 먹으면서 유툽키는데 새로운 영상 올라와있어서 너무 신났어요~ 그래서 지금 이 레시피대로 만드는 과정 중에 있습니다!! 요즘 먹는 빵 퀄이 너무 좋아지니 기분이 업돼서 서론이 길어졌지만 어찌됐건, 이런 좋은 영상 공유 해주셔서 감사합니다! 건강하고 무탈하셔서 계속계속 맛있는 빵 레시피 공유해주세요~~!!

[@Mukgling]

행복함이 글로 전해지네요^^ 정말 감사합니다! 건강 조심하시고 항상 행복하고 즐거운 베이킹 하세요~!

[@richdytch]

This is great. A long way to go until I can handle high hydration doughs as well as this, but I'm persisting.

[@Mukgling]

Thanks for watching! Happy baking bread!

[@sextwister]

Same! I think I need to figure out when to switch between wet hands, floured hands and an oiled bowl.

[@laurenbm0]

its so scary!!!! I know what my "regular dough" should feel like but witht this ..... its a whole new monster!!! but I keep trying!

[@Mukgling]

@@sextwister Thank you very much! you can do it!

[@Mukgling]

@@laurenbm0 Thanks for watching! you can do it!

[@tim2661]

Thanks for this excellent video. I've been baking sourdough for the last 11 months using it. Heading well towards 200 loaves now. Thanks again!

[@Mukgling]

Thanks for watching! Happy baking bread and have a nice day!

[@JohnBoehners]

*How did you get the larger air pockets in the bread? When I make sourdough, the holes are much smaller, making a more dense bread. I would think that these larger holes would make the texture more fluffy and slinky. Also, my dough is never as "wet" as the dough in the video. When mine is as wet as the dough in the video, it is sticking to my fingers too much! Any advice for me?*

[@TheBaronessBlack]

Several things could be at play here. But sticky dough is good!! You actually want it to be sticky in the beginning as it is a wet bread dough. My recommendation is to wet your hands a bit and it will prevent the dough from sticking too much in the beginning. As it proofs and rises, it should be a little less sticky. Only add flour when it has risen a couple hours and ready to shape. As for encouraging larger bubbles: 1.Could be that your starter is not very active. Needs more time to warm or proof, or needs feeding before using. Store bought yeasts will not generally produce large bubbles as a homemade starter. Pay attention to how much it is rising, if not very much, it’s not producing that air that makes nice big bubbles! 2. Too much mixing. All it needs is a couple folds as it is a no-knead dough. Be gentle whenever you are folding and do not knead or press down on your dough as it can deflate. 3. Temperature. If your kitchen is colder than 21 degrees Celsius, then you may need to help your dough a bit. Try putting it in the oven with only the oven light on (do not turn the oven on!! The bulb will heat it gently!) Once it is warm after a half hour or so, turn that light off and it should be nice and comfy in there and hopefully your starter produces some air. Best of luck! It’s all about experimenting. :)

[@Mukgling]

Comments have several tips. I think you can refer to it. We also recommend using strong flour. Thanks for watching! Happy baking bread!

[@CandiBenson]

I’m a bread addict and just started making sourdough. Your channel has it all, the process AND the sounds of the crunchy crust and view of the soft and stretchy inside. WOW!! My mouth is watering. 😋😂

[@Mukgling]

try it~! easy recipe! Thanks for watching! Happy baking bread!

[@hankhm1]

@@Mukgling where can i find the written recipe. Brilliant bread.

[@Mukgling]

@@hankhm1 You can see detailed recipes and explanations in the text below the video.

[@mathieubaron16320]

Bravo , félicitations il n'y a plus qu'à ... 😉

[@Mukgling]

Thanks for watching! Happy baking bread!

[@randomness3235]

Mmmmm, looks good. Now I'm hungry for bread, thanks a lot!

[@Mukgling]

Thanks for watching! Happy baking bread!

[@loudfast1261]

am using this video right now, just mixed in the flour. I like this video it is cleanly presented, easy to understand and well shot. Saved to my baking folder.

[@Mukgling]

Thank you very much! Happy baking bread~! Have a good day!

[@safiameneceur8687]

Ce pain est magnifique. C'à vaut le coup de l'essayer. Bravo !

[@Mukgling]

Merci beaucoup!

[@juanangelpedrero4256]

En este extraordinario video me deja una duda que ruego me aclare. Tras añadir la sal y el resto de agua dejaremos 2 horas de reposo y PRIMER PLEGADO. No veo que haga ningún otro plegado. ¿Habrá que hacer más plegados, cuántos? ¿Cada cuanto tiempo habría que hacer los restantes pliegues? Gracias por atenderme.

[@Mukgling]

Como puede ver, solo se pliega una vez. Gracias por ver.

[@andreacastilla7196]

vous pouvez montrer comment faire du pain avec farine alternatives et levain????

[@Mukgling]

Désolé. Je n'ai pas compris.

[@goingfreenow3297]

wow, when he opened it up....just melted my heart.

[@Mukgling]

haha! Thanks for watching! Happy baking bread!

[@SOL-ck5lu]

Tienes el enlace de la preparación de tu levain????? Gracias 🙏

[@Mukgling]

How to make Levain → kzbin.info/www/bejne/mXTFZYiMia-WibM → Look from 0 minutes to 2 minutes 50 seconds.

[@carlfranz6805]

Turn on captions, this makes little sense without them. With them, quite informative.

[@Mukgling]

** Video subtitles can be set ** ** You can set subtitles in the screen. ** If you expand the video text body, You can see detailed recipes, descriptions, materials, and quantity. Thanks for watching! Happy baking bread!

[@twomfilmsllc1654]

@@Mukgling beautifully shot but ... I don't see any measurement/quantities, even with the captions on. Am I missing something? For example, it says 'Add flour' but not how much.

[@cjkordon]

@@twomfilmsllc1654 beneath the video is recipe and written instructions. Can see easily on my laptop, but hard to find sometimes when I view youtube on my phone or tablet. Hope this helps.

[@Mukgling]

@@twomfilmsllc1654 Subtitles have only a brief description. You must expand the text below the video. There is a detailed recipe in it.

[@Mukgling]

@@cjkordon Thank you very much for inform!

[@pioupiou0505]

Wouaa quelle belle mie et que ce pain est magnifique. J'adore. Je sens que je vais me lancer, j'en ai trop envie

[@keithFlint]

I've just taken my bread out of the oven and I'm amazed, it's the first time I follow a bread recipe and the results are the same, it's incredibly tasty. Just one question, If I double the quantities to make a bigger bread, do I have to bake it for 1h 20' I'm not quite sure if it works like that. Thank you :)

[@Mukgling]

For 800g of dough, baking for 1 hour should be enough. Thanks for watching.

[@TheBaronessBlack]

For a double batch I would separate the dough in half at the shaping stage and bake 2 loaves like normal. :) You can experiment but generally you don’t want your sourdough in the oven for more than an hour or it can burn.

[@xanthippus3190]

Simply beautiful

[@Mukgling]

Thanks for watching!

[@MsFiligran]

Woa! First time i see a recipe that doesn't use overnight cold fermentation! I was looking for this! I dont have the time for 3 day bread, not always at least.

[@Mukgling]

good! Thanks for watching! Happy baking bread~!

[@Andrey110379]

Just try it once. The long fermentation bread is something

[@hocinec3514]

Super beau peut-on faire la même chose avec de la levure chimique merci de votre réponse

[@Mukgling]

No baking powder. Thanks for watching! Happy baking bread!

[@sebastiangluck7793]

After watching countless tutorials, yours was the one that led me to success! Thank you Master.

[@Mukgling]

Thank you very much! Happy baking bread~!

[@hy54321]

Mukgling me too! Thanks teacher!😘

[@Mukgling]

@@hy54321 Thank you so much! Have a good day~!

[@Flyingdukee]

Très beau travail

[@Mukgling]

Thanks for watching!

[@Kraterdude]

How do you know when your starter is ready? I added some from the fridge that was fed the night before but my bread stayed small, didn't rise much. Thanks

[@Mukgling]

Refresh 2 times a day at room temperature 2 to 3 days before making bread! Before making dough, the state of levain is 2 to 3 times bulky expanded. It also has a very fragrant aroma and alcohol scent. Thanks for watching! Happy baking bread!

[@yusralouhi2788]

Thank you! Thank you ! Thank you! I didn't follow the exact instructions but just looking how you do and how you make it look easy i became confident to give it a try and.... it's just delicious! May the Allmighty reward you! You can't imagine the joy i had to taste my childhood ! And my children too!

[@Mukgling]

Thank you very much for visiting. Also, it is an honor to be happy through mukgling. Happy baking bread!

[@johnv8355]

First quick question: When I feed my starter 2/day and it rises 3x, when is the time to use it, at the top of its rise, or right after I re-feed it? Second quick question: How sour or tangy did the loaf turn out? Thanks for making this video!

[@Mukgling]

The finished levain is a really nice fragrant scent. It smells like a little alcohol and fruit. It is recommended to use the levain in this state 2 ~ 3 times the volume, just before going down again. When fermented at room temperature, acidity is weak. When stored in the refrigerator, acidity becomes stronger. Thanks for watching!

[@PasqualeGalasso]

@@Mukgling But you keep the levain (licoli) always out of the fridge? Even if you don't use it for 3 or 4 days?

[@Bartooc]

Use the started when it rises to the top as that contains the most active fungus.

[@Mukgling]

@@PasqualeGalasso When not in use, store in the refrigerator.

[@lecafrancois5955]

Bonjour, que voulez vous dire quand vous dites bloquer la ligne de chaleur intérieure svp ? Merci de votre réponse 😊

[@Mukgling]

Mon four a un fil chauffant en bas. Cela signifie le bloquer. Merci!

[@mubzymalone88]

This looks so incredible I have to try it! Quick question - for the second fermentation is it possible to leave it in the fridge overnight?

[@Mukgling]

yes, of course! Thanks for watching! Happy baking bread!

[@patrickbodenham6879]

I just tried to leave an 85% hydration in a banneton in the fridge overnight ... sticksville. Wouldn't advise it unless still at bulk

[@popydamour8745]

très belle réalisation,les gestes sont précis,calme et caressant avec la pâte ,à aucun moment vous ne brusquer le processus tout est fait avec amour, bravo!...je me permet juste une proposition,peut être vous devriez essayer de préchauffer votre plat de cuisson avant d'y déposer votre pain et de l'enfourner je suis sur qu'en étant bien saisi par la chaleur du plat le pain éclaterait encore plus fort en cuisant

[@Mukgling]

La lodge a été préchauffée au four! Merci pour les bons conseils!

[@AlastorCurns]

The fact that your dough isn't extremely loose after how little you work it is unexpected. Where exactly do you source your flour?

[@Mukgling]

We use flour from a Korean food company called CJ. Thanks for watchinG!

[@aviationchannel6204]

@@Mukgling I use Beksul flour too. The water absorption is quite good.

[@VinylDreamz]

Can you comment on step 11, please? Do you mean either let the dough rest for two and a half hours at room temperature /or/ for one hour in the fridge, or do you mean first rest for two and a half hours and then put it in the fridge?

[@Mukgling]

2 hours 30 minutes room temperature fermentation + 1 hour chilled fermentation Thanks for watching! Happy baking bread!

[@spirokaci]

Beautiful bread. I just want some, tho. You should share with your viewers. Sharing is caring, they say. Hahahaaa… Great job

[@Mukgling]

haha! Thanks for watching! Happy baking bread~!

[@Gianglexuang]

I can slide the bread right after bake because my bread still wet inside. You do good job.

[@Mukgling]

Thanks for watching! Happy baking bread!

[@joyofnothing]

Somebody’s got the munchies. Beautiful bread by the way, def gonna try this. Thank you

[@Mukgling]

Thanks for watching! Happy baking bread!

[@vicks8934]

Wow what a fantastic recipe Mr. Mukgling! I followed exact instructions and it came out perfectly. Wish I could post a pic. Note to new bakers: the dough goes in the basket seam side up.

[@vicks8934]

*Assuming Mr. due to manly hands.

[@Mukgling]

send me to instagram! Thanks for watching! Happy baking bread!

[@npatel934]

Why haven’t you posted any timing with your process...I have no idea how long you waited in between. Did it took you two days, three days to make this?

[@Handles-R-Lame]

Check the description for timing and weight..

[@Mukgling]

Unfold the text under the video screen! You can see detailed time, recipe and process! Thanks for watching!

[@TheJoaovbt]

3:29 I absolutely LOVE how everyone pats the dough like that lol

[@Mukgling]

haha, cute dough. Thanks for watching!

[@marilynedutemple1615]

Merci j'❤👍🙏

[@Mukgling]

Thanks for watching!

[@JCMH]

Only sourdough, water, flour and salt; incredible!

[@Mukgling]

Thanks for watching! Happy baking bread!

[@JCMH]

@@Mukgling Your channel is awesome, Mukgling. If only I had an oven for baking bread! 😖

[@FoodTech101]

Needs some actual instructions. Amounts, ingredients etc.

[@Mukgling]

** You can set subtitles in the screen. ** If you expand the video text body, You can see detailed recipes, descriptions, materials, and quantity. Thanks for watching!

[@yissssss]

@@Mukgling You should mention the subtitles in the video or embed them in the video itself. I had no idea they were there until you mentioned them. You're obviously putting work in making them, you should actually make them part of the final product. Otherwise, I liked it (:

[@Seal550]

La texture à l'air incroyable, bravo !

[@Mukgling]

Thanks for watching! Happy baking bread!

[@jozeslobodnik189]

That's some hard ass flour!

[@Mukgling]

Thanks for watching Happy baking bread!

[@TheRedprofessor]

Amazing. Very easy to make and delicious. It came out exactly like yours. Finally, I feel proud of myself!

[@Mukgling]

Thanks for watching Happy baking bread!

[@blvth]

could also be perfect asmr haha

[@Mukgling]

haha! Thank you very much!

[@billmitchell7731]

What a lovely loaf of bread. Thank you for sharing 👍🏻👍🏻👍🏻

[@Mukgling]

Thanks for watching! Happy baking bread!

[@billmitchell7731]

@@Mukgling 👍🏻👍🏻🙂

[@kiddobix]

No one: Guy slices bread open Me: 👁👁

[@Mukgling]

Thanks for watching Happy baking bread!

[@yurigeorgeauua]

Leaven in English, not levain. It is French

[@Mukgling]

@@yurigeorgeauua i see~! Thank you very much for information!

[@KM-pq7jk]

Levain, not leaven.

[@WsFood]

I like bread very much. It looks delicious. I want to learn from your cooking.😁😄👍👍💚💚

[@Mukgling]

Thank you ! 즐거운 베이킹하세요~!

[@yaslab9113]

C’est une vidéo asmr de fabrication de pain 🍞 😂😂😂

[@Mukgling]

Merci d'avoir regardé! Bonne cuisson du pain!

[@PanittaU]

I love your recipes, perfect portion for one and simple instruction. Thanks for sharing!

[@Mukgling]

Thank you very much! Happy baking bread!

[@Freck1886]

What is with the sourdough ASMR. This really weirded me out

[@ericpmoss]

I hate this kind of video sound. If I want to listen to someone having sloppy sex in my ear canal, I wouldn't be watching a baking tutorial.

[@Mukgling]

Thanks for watching.

[@Mukgling]

Thanks for watching!

[@moseskiiza]

Someone hasn't got laid in a while.

[@moseskiiza]

That, my son, is some good bread!

[@davclars7450]

Le pain tel que j'aimerais pouvoir le faire. J'ai loupé mon levain et mon pain et ce soir je tombe sur votre vidéo. Les bruits ambiants et la prise en gros plan sont troublants, mais on veut en savoir plus, et à la fin on découvre le pain je crois que tout le monde aimerait savoir faire. J'en salivais... Merci pour cette vidéo explicative je vais enchaîner avec celle de la fabrication du levain. Votre vidéo est le Top 1 👍👌😊

[@Mukgling]

Thank you very much! Happy baking bread!

[@davclars7450]

Ma pâte est trop collante. Je ne sais pas si ça vient de mon levain qui est trop liquide et pas assez fait, ou si ça vient de ma farine... je vais tenter de le cuire ce soir sans trop de conviction 🤗🙄

[@davclars7450]

J'ai rajouté 20 grammes de farine et rallongé le temps (1h totale) cuisson car mon four chauffe moins fort (230 °C maxi), résultat un super pain

[@mikey6482]

Sounds like my brother in bed as a teenager!

[@Mukgling]

Thanks for watching Happy baking bread!

[@johnb382s]

😂😂😂😂

[@MegaBraulio123]

Xdxdxdxd

[@SkeletonCreeper03]

i like how mukgling just ignored what u said

[@leochiang6659]

yeah that dough did rise yes it did

[@georgetyrrell1006]

What a great touch. Fantastic looking loaf

[@Mukgling]

Thanks for watching! Happy baking bread!

[@SFCPuck]

Talk to us. Tell us what you are doing, and why.

[@Mukgling]

** Video subtitles can be set ** ** You can set subtitles in the screen. ** If you expand the video text body, You can see detailed recipes, descriptions, materials, and quantity. Thanks for watching!

[@jackkohanim590]

Wow,wow, wow. I followed your recipe and it came out great. Thank you for the work you put into the videos. Packed full of information both in video and written instructions. Great job.

[@Mukgling]

Thanks for watching! Happy baking bread!

[@puoifarlodasolo]

Hi, beautiful bread, thanks for sharing. If you like Italian Focaccia please check my video and tell me what you think about it

[@Mukgling]

Crumb's airpocket looks very developed. It looks very light and delicious! Thanks for watching!

[@wakeupseattle1997]

What does "17. After baking for 20 minutes, block the Bottom heat line." ???? Thanks much. Great vid, no talking, just technique. I've been baking sourdough for years, so I appreciate your style. And respect your hydration level. :-)

[@Mukgling]

We plan to translate languages around the world in the future. Currently, it is not capable. We recommend using the Google Translator. Thanks for watching!

[@elisagrace3966]

Ok, but like toward the end you're just bragging.

[@Mukgling]

Thanks for watching! happy baking bread!

[@mariablanco88]

Hola y si no tienes la olla con tapa de hierro que se puede hacer?

[@Mukgling]

Si el horno es grande y bueno, no hay necesidad de una sartén. La bandeja del alojamiento compensa la falta de rendimiento del mini horno. ¡Gracias por ver!

[@cookingaddict791]

Baking is science. Every step is important.

[@Mukgling]

you're right. very important Thanks for watching! Happy baking bread!

[@lolorenzo9695]

J'adore en plus , pour la façonner tu t'es pas pris la tête

[@Mukgling]

Merci d'avoir regardé! Bonne cuisson du pain!

[@bruno152d]

Pour la tartiner à la confiture. Super.

[@Mukgling]

Thanks for watching Happy baking bread!

[@rovilsonfrota3353]

Good afternoon, congratulations, it is possible to inform how many folds are made, will it be 4 folds? thank you.

[@Mukgling]

If you expand the video text body, You can see detailed recipes, descriptions, materials, and quantity. Thanks for watching!

[@rovilsonfrota3353]

@@Mukgling THANK YOU SO MUCH, IT WAS GREAT.

[@jeanyves5380]

Mes pains sont bons et beau aussi mais j'ai une mie moins expansée. Pourtant mon levain est actif, c'est peut-être du à l'hydratation? Je vais essayer votre méthode... Merci.

[@Mukgling]

The difference in the type of flour seems to have had an effect. It is recommended to reduce the amount of water.

[@jeanyves5380]

@@Mukgling If i did well understood: Less water on the last sequences for the Levain to make it more active. And more water for the bread. The problem beiing though to keep it holded during the the work and when it grows. I suppose this is done by giving tension with the working of the dough.

[@jimenamelero5782]

posta es el mejor video de masa madre que ví

[@Mukgling]

Thank you very much!

[@martaangelicasaucedo6908]

Una delicia muchas gracias! Como se llama ésta persona quien nos deleitó con este pan.

[@Mukgling]

Thanks for watching! i don't understand.

[@NelsonMoncul]

ca veut dire quoi : "bloquez la ligne de chaleur inférieure" ?

[@Mukgling]

Turn off the power to the heating wire at the bottom of the oven. Coupez l'alimentation du fil chauffant au bas du four. Thanks for watching!

[@HadassahSikani]

Wow. That is a beautiful loaf of bread. 🍞Someone pass me the butter and honey😋

[@Mukgling]

haha Thanks for watching! Happy baking bread~! Happy new year~!

[@rachelshin2000]

Is this or your classic sourdough recipe better? Which one is better to follow for a beginner?

[@Mukgling]

classic sourdough recipe will be easier! Because it has less water, it is easy to touch the dough. Thanks for watching! Happy baking bread!

[@soniacuadroscalle6389]

Demasiado silencio, pero muy bueno el procedimiento y los alveolos y el aireado interno 👍espectacular 👏👏👏👏

[@Mukgling]

Thanks for watching! Happy baking bread!

[@antoniaflores4023]

Sobre todo la explicación estupenda🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@Mukgling]

Thanks for watching. Happy baking bread!

[@orckidee]

Bonjour, je n'ais pas de banneton!! peut on le faire dans un moule cake en fer? C'est la 3ème fois que je rate mon pain, il ne lève pas du tout la mie est condensée, je fais qu'avec du levain liquide. Je le cuit dans un four électrique ordinaire, je suis à l'ile maurice, la T° de la pièce est à 28° voir plus. Je ne comprends pas où je faute!!

[@Mukgling]

Le levain que vous utilisez est-il actif? Avez-vous réussi à faire d'autres pains avec levain?

[@orckidee]

@@Mukgling Il fait des bulles mais ne double pas son volume. Je n'ais pas encore réussi à faire d'autres pains avec levain uniquement, c'est parce qu'il y a pénurie de levure sèche que j'ai voulu essayer le levain. Par contre je réussi très bien du pain avec levure sèche!!

[@mmarcus62]

how do you determine your bulk rise and proofing protocols for different bread doughs ? thanks

[@Mukgling]

It's hard to explain. Try different methods (temperature, time, fold, etc.) There are no specific standards.

[@Gisou77860]

Superbe video bravo Pouvez vous nous donner la recette complète. Farine, eau sel, la quantité du levain liquide, la température du four, chaleur tournante ? Je n.ai jamais réussi à faire un pain comme le votre. Merci beaucoup

[@Mukgling]

** Video subtitles can be set ** ** You can set subtitles in the screen. ** If you expand the video text body, You can see detailed recipes, descriptions, materials, and quantity. Thanks for watching!

[@Dreareoxo]

What are the oven temps? Am I missing that?

[@Mukgling]

You can see detailed process and explanation in the main text of the video. have a good day! Sourdough bread made with flour, water and salt only. There is no commercial yeast. Only ferment with Levain, which is a fermented mixture of flour and water. This is a video of making sourdough bread with very high moisture content. After completion, Crumb's texture is very sticky. Mukgling's baking method uses the No Knead method. Using the minimum tools, seek bread making at home easily. Anyone can make bread easily. ■ Click the Subtitle button → Subtitles will be displayed in the video. ■ How to make Levain → kzbin.info/www/bejne/b2TZaGyMqraNe5o (B's (%) = Baker's Percentage = Bakers Percent) (Tr (g) = actual input amount = Truth Input) ■ Dough Formulation｜1 loaf : 414 g B's(%): 85%, Tr(g): 170g Water (before salt, 150g water + after salt, 20g water) B's(%): 20%, Tr(g): 40g Levain B's(%): 100%, Tr(g): 200g Bread flour (Strong flour) B's(%): 2%, Tr(g): 4g Salt ■ Process | Room temperature: 24 ℃ 1. Add 150g (24℃) of water into the bowl. 2. Put the Leaven(Levain) and Mix evenly. 3. Add flour, and mix evenly until no flour is visible. 4. 40 minutes of rest at room temperature | Autolyze 5. After adding salt, add 20g of water and mix evenly by hand. (Dough Temperature : 26℃) 6. After 2 hours of rest, the first fold (folding) 7. After that, fermentation at room temperature : 1 hour 8. Fold the dough lightly and round it 9. Rest at room temperature for 40 minutes 10. After shaping, panning the dough in Banneton. 11. Second fermentation: After 2 hours and 30 minutes at room temperature, refrigerated fermentation (2℃, 1 hour) 12. Preheat oven. Oven temperature is raised as high as possible during the second fermentation to preheat (my oven maximum temperature 250℃) Preheat the lodge in a fully-heated oven for at least 20 minutes. (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart) 13. Cut the second fermented dough surface with a knife(use coupe knife). 14. Put the dough into the preheated lodge 10-inch combo cooker floor 15. Cover the lid of the lodge 10-inch combo cooker. 16. Put it in the oven 17. After baking for 20 minutes, block the Bottom heat line. After 35 minutes of baking, remove the lid of lodge and continue baking for 5 minutes (40 minutes baking in total) ■ Caution: Always be careful when using the oven or lodge combo cooker (It is very hot, so use it after wearing very thick oven gloves) #Sourdough #Sourdoughbread #TartineBread #Levain #HighHydrationSourdoughBread #HomeBaking #NoKneadBread

[@moniraal-khalidi8692]

ليفين. كيف تصنع وماهى المقادير

[@Mukgling]

** يمكنك ضبط الترجمة على الشاشة. ** إذا قمت بتوسيع نص الفيديو ، يمكنك مشاهدة الوصفات والأوصاف والمواد والكمية التفصيلية. آسف لعدم تقديم العربية. الرجاء استخدام مترجم جوجل.

[@gizmoguyar]

I refuse to believe this is 86% hydration. Even 80% is like runny crepe batter. But well done either way, this looks amazing.

[@Mukgling]

The water absorption rate varies greatly depending on the flour. Thank you for watching!