All puropose SOURDOUGH BREAD. 10.5% protein flour. | by JoyRideCoffee

[@TheMatthewDuvall]

Ive watched probably 100 hours of bread making videos from bakeries to home cooks this month and you are by far the most competent.

[@BreadbyJoyRideCoffee]

Thank you Matt!

[@Evan510]

so true

[@nicojuarez8599]

Even Pambac has a higher gluten porcentage than Argentinian "bread" flour. Always a pleasure to see you making bread 🙂

[@SweetThuy]

I'm so glad I've just found this channel! I just now noticed that, at least in Germany and supposedly France, wheat flours have a default protein content of about 10-10,5%. I've even looked into the different kinds of flours and even the ones for bread making are just at about 10,5%. Now I know why my breads were always decent, but never just how they were supposed to look! I'm trying this method today, but have also ordered some pure wheat gluten to add to my flours and see how that will work. Anyways, THANK YOU! This really gets my hopes up. You're doing great work and your videos are so thorough and seem easy to follow. Many greetings from Germany!

[@sebastianflynn1746]

In France it's even worse, normal all purpose flour is just 9%! I bought some better flour but the best I could find was 12% needless to say my 100% hydration dough did not work out well nor did my 90%, so down to 75% and ill work my way up.

[@user-rl7gm2yn6y]

I wish I could show you my sourdough bread that I baked it this morning, it is very good and looks like yours. I can not thank you enough. you are a good instructor.

[@eduardobaeta1078]

After one year that i have been watching videos here I finally found the most competent. Many Thanks

[@nomadstranger4077]

This type of flour is the most popular in our market! 🤷🏻‍♀️I tried so many recipes to reach the result as “open crumb”! Thank you so so much! 👍👏👏👏🙏🙏🙏😊 proportions are so accurate and also technique 👌👌👌 again thank you so much! You helped me a lot! 🙋🏻‍♀️

[@acjmills]

You're a genius! I have tried many recipes, many books, many youtube videos. This week got the best oven spring ever from this recipe. I realized that I have been making a fatal error for quite a while now ie. that the protein content of the flour for most other recipes is probably much higher than you get normally in Germany (always 9-11% for 550 flour). So this recipe is exactly the one for me! 6 hours autolyse, genius! Thanks so much for all the videos. I really enjoy all of them and have learned so much.

[@Dellivation]

We are in the same boat, I have used German and French flours (low protein) and gone for high hydration by following Anglo-American bakers.

[@ILiveForTheSummers]

Truly amazing! I struggle to find high protein flour in my country where baking isnt too popular, and this gives me hope that I can also achieve an open airy crumb with the kind of flour I have. You’re also the first person that I’ve seen mention that protecting the integrity of the gluten is very important, and that really resonated with me because I never see my dough becoming as smooth as the ones I see online. I always end up with a sticky, broken mess that I can barely shape, which I realize is due to the way I initially handle it. I also just realized that autolyse is really important to get a smooth, strong dough early on. Will extend my autolyse from now on. Thank you so much for your content, it’s gonna help me so much with my future bakes! More power to you!

[@BreadbyJoyRideCoffee]

Thank you!

[@fmgjcoppens]

Simply amazing! So it really all boils down to technique. After 5 years of baking I was never able to produce a crumb like that. Neither yeasted nor sour dough and regardless of protein content.

[@Pian0Mon]

I've been watching and reading a lot on bread making the last couple of months. Yours is the most straightforward and attainable. Thank you!

[@BreadbyJoyRideCoffee]

Thank you!

[@juanpablonunez7042]

Thank you for this video. I am from Argentina and all the flours I can get are like the one you in this video. I followed the steps you showed and finally I get a bread with this hydration and not flat. I will keep practicing, thank you!

[@TiagoSamaha]

The best technique with all purpose flour. I´ve watched many videos and the best result was with it technique. Awesome videos, congrats.

[@TonyDiaz.]

Wow, these are extremely awesome loafs... Will try your method with all-purpose flour.

[@DwellingMorons]

Tony Diaz Dont Forget to report back! I’d love to know how it goes.

[@TonyDiaz.]

@@DwellingMorons definitely will report back, my friend.

[@anighioc6008]

Si când te gândesti ca se zice "cine n-are batrâni sa -i cumpere!" Am 71 de ani si de fiecare data invat ceva de la tine! Acum, dupa ce ti-am urmat sfatul sa hranesc maiaua de cateva ori 1/10 /10,calitatea miezului si gustul painilor mele s-au imbunatatit considerabil! Fac saptamanal cate 2 paini folosind o combinatie de faini(manitoba, faina 650 si integrala) (600g/ 200g/175g)cu 765g apa 189g starter cu hidratare 100% si 19-20g sare. Ma pot declara multumita,desi e loc de si mai bine si multumesc pentru tot!

[@anighioc6008]

Acum,sa sintetizam ce am invatat azi. Ca sa folosesti o faina mai "slaba" sunt câteva tips-uri: autoliza mai lunga,hidratarea mai redusa si mai multe manevre de intarire a retelei de gluten. Acum,nu inteleg,de ce ai facut doar 2 CF? A,si am mai invatat ceva: facând slap and fold,te-ai oprit cand aluatul a inceput sa se rupa,eu continuam in speranta ca se va repara reteaua prin repetare!

[@sebastianmusielak7236]

So grateful to you -- my bread on weak flours at least started to grow properly! Very instructive, and beatuful videos -- a great mix! Thanks a lot!

[@bobb2251]

Quite a journey of mine: from desperately searching to happy baking... thanks to you!

[@julidangelo5591]

Thanks! I'm trying to get the perfect sourdough bread but in my country every flour has a 10% protein content. I'll try this recipe :)

[@VPRMODERNO]

Always sharing some high quality content. Great job!

[@TheKoodus]

Hey man it's really appreciated that you made this video - it's great to see how you handle the lower protein dough. Since I requested a video like this, I finally got my hands on some "bread" flour, its 11.7% so still not that high but the difference between that and the 10% I had started with, is still extreme. After seeing you at 70% hydration with this flour, I think as a beginner I would stick to more like 60% hydration with this level of protein. Today I'm trying 70% with my new flour, and so far so good. Tomorrow I might step up to 75% :O we'll see how the shaping goes first haha Thanks again

[@BreadbyJoyRideCoffee]

small steps. you can start autolyse at a lower hydration and if you see that after adding sourdough the dough is too stiff and not extensible you can add a little more water when you put salt in it (basinage)

[@tskstar]

Bro, yours videos are awesome. Keep going and baking like a boss. You deserve more and more followers. Great job!

[@BreadbyJoyRideCoffee]

Thank you Gustavo.

[@SingingSealRiana]

I most likely will never get to use this, for white flour, especially wheat but actualy all gluten containing flours are things I should avoid... I try rye with long fermentation at the moment, hope that does not come bite me.... But even so, this is just so beautiful to watch and interesting ^^

[@patrycjawinklerhegi9863]

Wooooow 👏👏👏😊😊😊 i have to try. Nice video👍regards from PL

[@catherinetan8078]

You are amazing! 👍🏻 I have enjoyed watching your videos and learning from you. Thank you.

[@mitalhungrymig8356]

I followed this with flour with approx. 11% protein content today and I have to say this is the first time I'm proud of my sourdough! Didn't quite get the same oven spring as your wonderful loaves but the most I've ever achieved with a sourdough loaf! Thank you again for such detailed videos and clarity - I'll share a pic of the crumb with you on IG! Thanks Joy Ride Coffee :)

[@patriciaarrance790]

Going to try this tried your latest one first time with a wet dough. Turned out soft well sprung but not the lacing you get. Happy with result for the first time with this hydration. Gonna keep at it.

[@StephenSouth]

Perfect, I only have 10.5% and this came out great, thanks!

[@akulinaakulina6742]

My God, at last I know exactly what and how I should do !!! You are the best !!! ❤️❤️❤️

[@BreadbyJoyRideCoffee]

thank you!

[@akulinaakulina6742]

@@BreadbyJoyRideCoffee Thank YOU 🙏🙏🙏

[@Goosteady]

Your videos are great and your skills are something I aspire for.

[@LaloSaints]

You are doing it great, is like a pro old baking book in a video for dummies, excellent way to explain it! Saludos desde México. 🇲🇽

[@BreadbyJoyRideCoffee]

thank you

[@ca-miura8509]

My first perfect sourdough bread!! Thank you so much!!!

[@MrVinceb]

You’re a bread wizard.

[@DMichigan]

This video is helpful in many different ways! Thank you!

[@BreadbyJoyRideCoffee]

Thank you!

[@barrybruckner4334]

I like your videos very much I bake every other day I am learning new techniques From your videos I must admit I like the break scenes in the park very much Romania seems very beautiful Thank you

[@b0ddo]

S a umflat romanul din mine cand am vz Pambac. "heei, de asta gasesc si eu la magazin". Primul video de pe YT care nu foloseste faini SF. Multumim mult!

[@BreadbyJoyRideCoffee]

daca erai si din Bacau .... :))))

[@b0ddo]

@@BreadbyJoyRideCoffee sa vezi coincidență :))

[@trucstrickland3094]

I love your channel! Keep up the wonderful bread making videos! Please continue to make different variations of sourdough!

[@kshafi]

thanks for adjusting the recipe for me (with all purpose flour now at home)

[@BreadbyJoyRideCoffee]

hope will work :)

[@markbrown3315]

Gorgeous. Just gorgeous!

[@BreadbyJoyRideCoffee]

Thank you Mark.

[@robertcombley3561]

Beautiful as always, thankyou. I've learned so much from you.

[@BreadbyJoyRideCoffee]

Thank you Robert!

[@jeslaravishuda]

Great video!, finally I have a recipe according to the protein that I can get. My bread was so good!!

[@Spramele]

You make it look so easy

[@NectereYT]

no way. I was (after many failed attempts using other written recipes) positive the entire time I was doing this that I was doing it wrong. I couldn't get the lamination right, it was a little more like pizza crust than dough and my dough seemed way wetter so I just kept watching rewatching this video as I rest and then folded a couple of more times so my coil and fold time lasted probably 6ish hours? It just kept spreading too fast on me but after like the 6th fold I shaped it, not too bad (maybe, fingers crossed). I finally put it in fridge and went to sleep, at 6am worried I had failed again. All that said, this afternoon I made my very first (after too many for me failed attempts) good enough sourdough buile in my dutch oven to elicit a "this is pretty damn good" from my other half. Now, I just need more practice to get consistent. And yes I did make a half recipe because I have failed too many times. Have I mentioned that? Success! Thank you so very much!

[@moonsong92]

Thank you so much for that one. I'm from Russia and it's my bag of flour says that it has 10.3g protein per 100g so it just doesnt look like anything i see from you and the others, it tears and sticks to anything more than it sticks to itself. Using that twist to the technique as well as my finally developed souirdough starter i've got something that resembles the real deal, although it didnt spring all that much, but the taste gave me goosebumps.

[@janhavideshpande1]

Hi, I loved this recipe and video. So far I baked 2 sourdough breads, I learned a lot from your technique. Here in US hard to get All purpose flour also. can you please share such 100% whole wheat recipe? Thank you !

[@SingingSealRiana]

Or rye... But whole wheat would be a good start too

[@felipecarrasco4922]

Thanx!!! great test!

[@pinaldholakia2496]

India is a country of flat bread, and finding a bread flour is quite difficult here. Also the price for the bread flour is 😱😡. But after watching this video, I really feel motivated..,... thank you so much 🙏

[@crockmans1386]

Hello pinald.... where exactly are you from? Whats the price for 1kg of flour in your town? Here in Bavaria we pay 1,60 euro for 1kg. in August 2024. Cheers Chris.

[@lemontravelling9542]

Thanks for your videos. It is very simple to understand. Could you answer to my next question please? 1) Can I use all purpose flour (10-13%, weak) instead of whole wheat flour for sourdough starter? 2) Why you put the dough in the fridge in the first hour after mixing?

[@Luca.79]

the master of kneading...amazing 😲

[@BreadbyJoyRideCoffee]

Thank you!

[@maxbooth179]

Amazing. Was the crumb softer? Gérard Rubaud never used strong flour he said it was good for making tyres not bread

[@BreadbyJoyRideCoffee]

Rubaud is a genius. But I wouldn't agree with him in this case. A bread with strong flour with high hydration, properly fermented gives a very fluffy core. On the other hand, a bread made from weak flour (maybe low hydration & underfermented) can be tyres. The boss is ... the fermentation. :)

[@florinmarcu8475]

It was easier to find strong flours in the first weeks after the "rush" for flour because supermarkets have accepted to purchase every flour, including the most expensive ones since they could find easily buyers. Now, you can find Caputto in Metro, 14% protein but also about 1,2 EUR/kg, I was not able to identify other strong flours anymore in the last 3-4 weeks.

[@BreadbyJoyRideCoffee]

acea manitoba Caputo de la Metro e foarte buna. din pacate la mine in oras n-au mai adus. O poti folosi in combinatie cu fainuri gusoase: spelta, integrala, secara etc

[@jasminnadal5725]

Wow, the crumb you just got with a weak flour is like one of my best crumb with a strong flour

[@eduardojahnke8970]

I really don't know if I shoud love or hate this video. After months fighting with low protein content flour and blaming it for my poor results I've got some decent one and started to enjoy the process of sourdough. Then this video comes out and in a way points me again as a "bad baker". It is super labor intensive, but the results are apparently achievable, a lot of technique, time and, the most important thing: lowering the hidration!

[@BreadbyJoyRideCoffee]

yes I know how it is. mixed feelings .. I had them and I still have them more

[@Lagolop]

Our AP flour in Western Canada = 12%

[@matmateos]

Hi, thanks for those wonderful videos! I have additional question, when you finish proofing in refrigerate, you put cold bread into the oven (keeping the shape?) or wait until it gets room temperature? Cheers!

[@BreadbyJoyRideCoffee]

straight from the fridge

[@matmateos]

Thank you! :) in few hours I will do the same. Thanks for the inspiration, bread making is veeeery satisfying :)

[@constantin1959]

I use Hora 650 and I like it; it tastes really good!

[@gravitmewara6604]

Hey. Love your videos. Learnt loads from your sticky dough video, helped me build a beautiful gluten structure. Can you do a 100 % whole grain or whole wheat bread recipe video? And techniques to make is airy, lighter & ope?

[@BreadbyJoyRideCoffee]

hard with open crumb with whole wheat - against nature of flour. here is 50% ww - kzbin.info/www/bejne/eKOphWh3r75lhrc but soon will be here on my channel one 100% ww

[@gravitmewara6604]

@@BreadbyJoyRideCoffee Already seen the 50% method, it is similar to one by Full Proof Baking. Hahaha, I know open crumb is a far fetched idea with whole wheat, that's why I didn't complete the word open in my comment either, lol. But i am sure little more lighter and wider crumb is possible with some techniques. I have eaten 100% ww sourdough bread from an authentic local company in India, which has a really good texture. Is there some way to naturally sweeten your bread? Also, try sifting and boiling out the bran and add it back to the flour, that helps to retain the gluten strands in ww baking. Excited to see your 100% whole grain videos to come along. 💯 facebook.com/groups/WholeGrainSourdoughBaker/permalink/1893081320828858/ CHECK MY BAKE OUT IN THIS GROUP AND LET ME KNOW YOUR INPUT. :)

[@markderv]

Sticky dough video was the turning point for me too!

[@BreadbyJoyRideCoffee]

@@gravitmewara6604 thank you. will look

[@ajd892]

I made a sourdough video because of your videos! :)

[@BreadbyJoyRideCoffee]

:))

[@mariadasta5766]

Ho fatto questo pane. tagliato tiepido farcito con la Nutella. Buonissimo e tu bravissimo, complimenti. Il prossimo sarà quello con farina integrale.

[@srenolsen231]

I saw in one of your comments that you have only baked for a couple of years. Amasing. 😀 What has been you best resource for getting your knowledge. Specific books? Specific youtubers? Can you point to good places to get the deep understanding of fermentation that you have?

[@BreadbyJoyRideCoffee]

it is important to make bread. and I did every day. the idea is not to be self-sufficient, otherwise you limit yourself to breads that look beautiful on the outside and are dense on the inside. I looked like anyone on youtube and instagram. but the best resource is Trevor Jay Wilson's book (I've many read others but I'm still rereading that)

[@dougkelly311]

I have small Italian spiral mixer (the bowl turns but the hook is static) that I have been using for some years making sourdough. But after seeing your handmade effort and the wonderful open crumb, I wonder if my machine might be too harsh on the dough.

[@BreadbyJoyRideCoffee]

it also works mechanically, but you need attention and understanding too.

[@barrychambers4047]

I concur with what matt duvall just wrote. You definitely have some finesse when it comes to sourdough. Can you get wheat gluten in Romania and what do you think about using it? If so, what proportion of wheat gluten to the flour should be used? Thanks for sharing the passion!

[@terrygorry]

Excellent video 👍you are obviously passionate about bread making. When did you start?

[@BreadbyJoyRideCoffee]

I made the first bread with sourdough in oct. 2018

[@terrygorry]

@@BreadbyJoyRideCoffee You have made a lot of progress

[@Dellivation]

Happy I saw your video. You contradict the statement that one should not autolyse long a weak wheat flour. Some bakers have added that the dough gets slack, soupy. So, they key is a stiff dough/low hydration and long autolyse? Was the crumb soft? Some say the bread/crumb with low protein is much softer than with high protein wheat flour.

[@samuelmason8370]

Whew.... after watching a few of your other videos I was concerned I wasn't making bread right.... I guess there really is a huge difference in the flour used and how its sifted, etc.... my bread looks like this :D

[@מועדוןספורטרמתאביבכדורעף]

I`m going mad watching your videos...Please keep going!!!!!!

[@davideddolls4738]

Hello recently subscribed to you're vlogs great results with a weaker flour but noticed how different you do the folds to many other bakers. Going to give it a try soon many thanks and plenty to think about.

[@leenalewis1528]

Hi. excellent way of making bread. but I just want to know what is the temperature of your kitchen in this process. thanks

[@BreadbyJoyRideCoffee]

22-23 degress Celsius

[@BeaLaDiva]

I failed so many times in baking a bread like this and I think one reason is the weak flour I used. So thank you for this recipe. I am going to give it another try. Just one more question before I start: My room temperature is about 24 dregrees. Do I need to adjust the rest times in this recipe to avoid over proving?

[@Bombaychowparty]

Thanks so much for the wonderful video and the detailed notes in the comments. The notes really help when baking ... i wanted to pick your brains about the combined effects of low protein flours and very hot and humid weather.. I am in Mumbai and heat and humidity are the norm. i know Kristen from Foolproof baking suggests that you shorten the autolyse time in warmer cities so the flour doesn't get 'digested' and break down.. what would you do in a case such as this?

[@BreadbyJoyRideCoffee]

try to have a bulk increase of around 30-50% ... that's universal I think. time does not

[@parthenon5106]

Great video, first sourdough i ever made came out pretty nice, thanks (:

[@pinaldholakia2496]

Just love your work 😍 really amazing.......it would be helpful if you could make video on ciabatta with low protein Flour 🙏

[@BreadbyJoyRideCoffee]

Thank you!

[@bobb2251]

Oh yeah,that would be fantastic...

[@מועדוןספורטרמתאביבכדורעף]

!!! U r just a genius

[@vsenderov]

I will try this as I only have this weak flour right now and the strong flour recipe doesn’t work with weak flour.

[@ChefRobertaSpadini]

Thank's for sharing! Sometimes we are afraid to try the flour from the supermarket for the low percentage of protein. I will try your method. Thanks

[@CookbooksonRepeat]

You're videos and information are so nice! Thank you. I finally cannot find bread\strong flour. I will try your recipe. May I ask what country you are in?

[@BreadbyJoyRideCoffee]

thank you. romania.

[@Itsjustkarissa]

I've been learning from and enjoying your videos so much! Keep up the great work :) I'm still waiting for my starter to rise and bubble like yours, I switched from using filtered tap water to reverse osmosis alkaline water so we will see if that helps yeast growth...! Aloha from Hawaii~

[@BreadbyJoyRideCoffee]

Thank you!

[@octpro]

Use some mineral water. The hardness (ca+mg) helps the fermentation.

[@Itsjustkarissa]

@@octpro Thanks for the tip!

[@beverleydrew8069]

HELP!!! I followed your directions to the letter, but ended up with a very sticky goo which no point looked like a decent dough. It was just very gloopy. Your bread looks so wonderful and your method, immaculate. I on the other hand I’ve got strings of glue sticking to everything I use! Does this happen even to you sometimes, or am I just being completely incompetent? If you could give me some tips as to how to rectify my problem I would be most grateful!

[@simransekhri370]

Hello! What are your views on baking without a dutch oven, with a hot cast iron pan, and a hot water tray or ice cubes below for steam?

[@user-qk8zn5bm6f]

Hi! Thanks for great videos! I just found your channel yesterday and I am looking forward to watching👍 Just started experimenting with sourdoug lately and I haven't quite got the hang of it yet. I find that a lot of recipes ask for bread or strong flour but that is not possible to come by here in Norway. A question; the Norwegian all purpose flour has 12% protein. Would this type require less autolyse than your 10.5% in the video? Is autolyse the "key" to success for bread made with flour that has lower protein content? Thanks! Regards Dagny😊

[@BreadbyJoyRideCoffee]

Dagny, 12% it's just perfect. Try to have a dough with a good balance between extensibility and elasticity. You control the two properties from hydration and autolyse time. Just play with those variables now and see how will be.

[@user-qk8zn5bm6f]

@@BreadbyJoyRideCoffee Great! Thanks for you reply👍🍞

[@feelfuulfiil]

Hello there 👋 quick question, did bake straight out of the fridge? Thanks for the tutorial videos, seriously, thank you so much 🙏😀

[@feelfuulfiil]

*Did you

[@BreadbyJoyRideCoffee]

yes, straight from the fridge

[@arxierik13]

i am tryinh it right now, and i think that's gonna be a good bread instead i am using a shit of flour, thanks for the tips bro

[@arbitScaleModels]

Great hobby bread! Can this technique be done with instant yeast poolish, instead of sour dough starter?

[@BreadbyJoyRideCoffee]

I guess can be. But I never did.

[@0lifinz]

Hi, thank you for the video! In Germany our flour is basically 9-10.5% protein which makes it hard for me as an beginner to start with sourdough bread baking. I followed your recipe, however my dough flattened out as I put it on my baking tin. Secondly, my dough didnt rise as much as yours. Mine rose maybe 20%. Can you guess any mistakes I might have made? Help would be appreciated :)

[@valgca]

Flour is starting to reappear here in Vancouver, Canada and I was able to get good all purpose flour. I do find that it is a very soft dough to work with compared to bread flour. On my next bake I'll try your recipe and watch how much water I use.

[@petersteele3260]

Valerie Garrett Hi Valerie, we live in the U.K. where we bake bread with Strong White Flour with protein content of 12% upwards. Self raising and plain flour for non raised doughs have lower protein content. I am unfamiliar with your All Purpose flour, what is its protein % and can you really use it for all purposes?

[@valgca]

@@petersteele3260 Our AP flour is around 10% so I generally use bread flour(strong white), whole wheat flour and rye flour for my bread making. I was only using the AP flour because the stores here had run out of all flour. But I now have good bread flour again so my AP flour will go back to cakes, cookies, biscuits and pie crusts.

[@AuroraClair]

What kind of flour should I use for shaping? I used rice flour and my crust came out reaally hard 😂 I also dusted the bottom of the pan with rice flour...is this what's giving me a tough crust? It's been 3 years since I last made sourdough bread, and I completely forgot what I used

[@ross-the-boss]

Your videos have been really helpful and I just made this one with success! I have a few questions: 1 - My loaf did not have a huge spring on it like yours when baked. My starter is very active and doubles in size after about 4 to 6 hours of feeding, so I do not think that is the problem. I did struggle with the lamination part, the dough was still very sticky at that point and only came together during the coil folds which were perfect. Do you think I need to knead it more in the first few phases? Any tips of hints would be great. 2 - It is possible to autolyse overnight for longer than 6 hours? Maybe 8 or 9 hours, would that be ok? Thanks! Keep up the videos!

[@BreadbyJoyRideCoffee]

you must have a well-developed gluten before fermentation begins (to hold the air). autolyse overnight is fine. but be careful, depending on the flour, that spontaneous fermentation does not start. you can cool it in the fridge an hour before, or put the salt from the beginning

[@ross-the-boss]

Bread by Joy Ride Coffee thank you for your response! Going to give that a try. A quick follow up question. My kitchen is around 24 degrees C - would you recommend I adjust any of the timings in your recipe?

[@mariamorando6130]

All purpose flour? Is there anything you cannot do with perfection when it comes to making the perfect sourdough loaf? You are amazing.

[@BreadbyJoyRideCoffee]

Thank you Maria!

[@valeriafuriasse9903]

amazing. is it possible to hydrate at 70% such a weak flour? I knew that hydration for 10-11 % protein flour can be around 60% . is it wrong or it depends on how to manage the dough ?yesterday I tried autolyzing but I wad so desperate that I threw it away

[@rodavlas1981]

I'm following this recipe exactly, but my results are far from perfect. I used 500 g of spelt flour (10,5% protein) + 150 g of wholemeal spelt flour (14% protein), my starter seems to be pretty active (made from wholemeal spelt flour, doubles in size in around 4h). The dough is still VERY sticky and is very loose - in no way it's able to hold it's shape. Do you have any advice in such case?

[@BreadbyJoyRideCoffee]

oh. spelt is a very special flour. very very extensible ... need special process. will not work like this.

[@rodavlas1981]

@@BreadbyJoyRideCoffee I see. Do you plan to do spelt flour bread by any chance? :) Thanks!

[@patriciaarrance790]

Awesome will try this one starting tonight with the starter mixed before bed tonight. I have been using a Canadian brand Rogers silver red hard spring wheat it is around 11 percent. Is this high enough to get a strong* gluten structure?

[@adelinalazarescu7836]

How do you know the hydratation for a flour? I've made this recipe yesterday and it was a big fail. Used a Hora flour with 10.5 protein and agranoland with 10.8. Was too hydrated, a slime. And is dissapointing because I was thinking that not having manitoba flour is the reason for no big holes :). Yes, room temp was 24-25degrees, I've reduced autolyse with 1h, forgot to put first hour in fridge, bulk with 1h..

[@BreadbyJoyRideCoffee]

Adelina, the long autlyse is made with a purpose. To develop maximum gluten in a low-protein flour that usually develops a low gluten. If you leave it for only an hour in autolyse you have no reason to be disappointed :)

[@adelinalazarescu7836]

@@BreadbyJoyRideCoffee :) I've cut 1h from 6, so only 5h at 25degrees

[@BreadbyJoyRideCoffee]

@@adelinalazarescu7836 ah. ok :). atunci as mai scadea apa. Trebuie sa fie extensibila dar nu chiar sa curga. A crescut in bulk cu 30-50%? (cea de la agranoland a fost spelta/alac cumva). Pambac e printre cele mai proaste, dpdv al glutenului. Adica ce ai folosit tu ar trebui sa fie mult peste

[@adelinalazarescu7836]

@@BreadbyJoyRideCoffee da, a crescut bine. Dar nu a avut putere la final. Era mult mai plina de bule decat cea din filmulet la coil folds. Imi mai dau o sansa si scad din apa :). Multumesc mult pentru raspuns! Pare asa simplu la voi!

[@AugustoCnel]

ohh my god, here in Argentina, a 'all-porpouse' flour or local flour as much hav 7% protein content. imposible to get nice sloves! Congrat for you videos!

[@BreadbyJoyRideCoffee]

7% can't imagine

[@EdmarMartins19570227]

Puxa, tentei fazer algo assim antes de ver seu video. Pena, não deu muito certo. Vou refazer desta forma. Incrível como fica, poderia dizer, saboroso!?

[@thesmuuuuggh]

do you wet or oil your glass dishes when you place your dough in them to rise? remarkably non-sticky dough!

[@BreadbyJoyRideCoffee]

see here: kzbin.info/www/bejne/rITRcp16f96SatU

[@thegordian]

Good one. Adding a touch more salt than normal is a smart move too. How do you get your bread flour normally? Do you order it online or is there a distributor in Romania?

[@BreadbyJoyRideCoffee]

good point about salt. thanks! there are several local importers who bring from Italy - I buy online from them. I still buy from the peasant market - very tasty flour. from a stone mill (T80 is amazing). grind and home organic wheat from a Romanian farm called Biofarmland. from holidays abroad I always come back with some flour - in my motorcycle too :))).

[@ingridgillette5573]

I love your videos! They are so soothing. They take the stress out of baking sourdough bread. Whete did you get the bannetons? They are not made of rattan.

[@BreadbyJoyRideCoffee]

Thank you. It's wooden pulp: www.moaradecereale.ro/produse/cos-de-pulpa-lemn-0-75kg-oval-23x14-5x8cm-model-crestat/

[@nikkisalvador7015]

Our local flour has the following contents. Are you pertaining to crude protein or gluten? Thank you! Flour Specifications Moisture Content 13.2 - 13.8 % Crude Protein 12.8% Min Ash Content 0.550 - 0.570% Gluten Content 35.0% Min Water Absorption 64.0 - 66.0% Min Development Time 8.0 -13.0 Minutes Stability 9.0 - 15.0 Minutes MTI, BU 40.0 Max

[@edgoke]

When do you stop de buck fermentation? when it grows a 30%?

[@BreadbyJoyRideCoffee]

30-50%

[@edgoke]

Bread by Joy Ride Coffee Thanks!!

[@aysegur675]

How can i incorporate whole wheat flour to this recipe? Would 500g flour, 150g whole wheat flour work? Thanks for the advices!

[@yvonneglabach5346]

What's your outside temperature ? I'm afraid that with such a long bulk fermentation time it'll get very sour where I live (30-35 degrees). I'm always doing all purpose loaves because I can't get bread flour where I live..

[@byna1982]

I love all your videos and this is by far the best sourdough baking channel. Can I half all the ingredients listed above to make one loaf? I’m new to SD bread baking.

[@BreadbyJoyRideCoffee]

yes, sure you can.