Amazing Overnight Sourdough Bread For Lazy People

[@marrzcapanang]

You are the only one who explained that making sourdough in hotter climates requires different timing and composition in the dough. Thanks! After 3-4 months of failing, I finally succeed :) By the way, I will give a starter to a German friend here in our small town because he also enjoys baking. Thanks!

[@xNuvielle]

"I'll give that ONE spritz of water" - goes on to spritz the hell out of this loaf :D

[@the_bread_code]

HAHAHAHA LOL

[@eloisajose-baquet1413]

ONe helluva spritz haha

[@candywalker483]

The more spritzing the more blisters. I spritz the hell out of mine and they are great. We are quick to criticize those whose 1st language isn’t English. I know that isn’t what you are driving at but hope it was a joke and not a criticism. I only speak English. 🥲

[@lsieu]

@@candywalker483 oh, I'm laughing with Henrick, he's so good natured and encouraging. I don't have a spritzer...yet...so I take a piece of paper towel that's but not dripping, and lightly drag it over my dough ball just before I bake it.

[@gigalulmansur]

@@lsieu you could also use like a baister or brush and brush water on

[@NikMarRita]

Finally I find someone on KZbin who makes learning this process easier! I’ve watched hours of videos and then came across this channel and it’s starting to make sense!

[@Therradican]

I worked with Engineers/ Scientists and I love the way they explained things like you do. Concisely, flow charts, Clearly, and most importantly they love what they do. Your sour dough bread making pass the test with super high score for me. Thank you. I think I will give you an A+ Now time to replicate what you did. Thank you.

[@jacquelinemcdowall5369]

I made an overnight one with 100g of starter 500g of strong bread flour 300g of water and 12g of sea salt. It didn’t double in size but i shaped it anyway and left it to proof in my kitchen which was 21degrees for 6 hours. It didn’t have an ear as good as yours but it tasted awesome! As it was 14 flour protein strong bread flour i will try more water next time. 😊

[@the_bread_code]

Waterv is a very special kind of water. Sorry! Sometimes even after 2 times editing, I don't see the obvious haha. And it's 350g of bread flour and 50g of whole wheat flour. Overall 400g of flour. The 75% hydration I use is something you have to check with your flour, not every flour supports it. Then 8g of salt (2%). You can also go higher/lower in terms of salt. Here's also a sample time schedule: thursday: 10:00pm Mix ingredients friday: 9:30am Stretch and fold 10:30am Shape 12:30pm Bake (when finger poke test passes, optional 30 minute freezer to make scoring easier) -or- saturday: 10:30am bake (can also be earlier, or later) Hope that helps!

[@TeakBoxxx3r]

Wonderful video! Thanks! But I found that the music in the background was a bit annoying and made it harder to listen to you (I'm non-native speaker). Otherwise thanks for your work!

[@ms.j5821]

Lazy sourdough?! Love it! The Bread Code wisdom you share with the world is greatly appreciated. As one who adheres closely to your dough recipe(s) I wonder what you think about a sourdough with inclusions? Or perhaps enriched with milk or butter? I'm longing for your version of a honey oat sourdough loaf. I worry added ingredients may jeopardize my bread's rise.

[@makavelilivesonwalla]

Two questions my friend, 1. Can I use my sourdough straight out the fridge? 2. How long the bread need to rest after the final shape before baking?

[@bybbah]

I must watch again but did you not say less starter ,I dont have that liquid starter I'm in Ny in the bronx .the temp is about 80 degree.i want to do 80% hydration, anyway ,I will calculate then .but I need to watch again to better understand. Thank you.

[@blasphlamer]

I started just baking bread in my Airfryer, they're very popular in Canada. It's just a convection oven with a small compartment, it is the perfect size for 600g loaf. The temperature control is great of course since it's so small and it's easy to stem you just pop an ice cube or two in the bottom.

[@lilluu7]

I find this very interesting and would like to try. How long at what temperature would you beak your loaf?

[@xNuvielle]

Was waiting for this ever since you teased it! Will definitely try with my next bake!

[@ginetteanderson4693]

I'm going to try this!

[@zeideerskine3462]

That's how I have always done it. That means for the past 45 years. Try toasted onions and some rye in your dough. I am a hand kneader, though. Saves on gyms and helps with anger issues.

[@the_bread_code]

Very good reason to hand knead!

[@lordjaashin]

lol kneading is not punching bag technique. you have been kneading wrong all these years

[@voidremoved]

What about putting a whole onion in the dutch oven when baking a loaf? It would add lots of steam and flavor?? I almost tried this with a potato the other day but I forgot and just tossed the potato in the oven when I took the lid off half way. Or a cucumber if you know what I'm saying... Thats right I saw your cucumber Dr Doughlittle

[@alexischavez3238]

I recently accidentally made my starter more yogurt flavor cause I put it in a ziplock and had it frozen immediately after having fed, but I took it out to bring back and I forgot about it in the bag, leading to very delicious bread

[@seisslion9009]

It would be nice to have a video exlplaining the kneading in the begining

[@the_bread_code]

Yep. I linked it in the video. Check my channel for "dough strength" I have a few videos on the topic.

[@seisslion9009]

@@the_bread_code thanks you so much for all the information you shared :) I made it last night but sadly failed But I will try again

[@the_bread_code]

​@@seisslion9009 what happened? Also drop by on our discord, other bakers are happy to help too!

[@luferreira9470]

Muito bom, vou experimentar sua técnica neste fim de semana!

[@joost-pimbalis9165]

In pré-corona times I had a other recipe for lazy or busy people's. Mixing all ingredients by hand: 10% inoculation with starter from the fridge (0-2 days old) and up to 75% hydration. Building a bit strength but no kneading. Leave it overnight (8-9h, depending on roomtemperature) on the counter. Fridge (till evening up to 2 days), take it out, wait 15', shape, proof for 1h, bake. You can do a preshape before or during fridge time.

[@weaponson3-158]

From this video I learned that I bulk fermented my dough way too much. I let it double in size before shaping it. 12.7% protein

[@sergy5337]

I will surely give it a go very next bread making event. But ... with all those "Lazy" sourdough recipes I just can't stop wondering why we don't bake straight away after last shaping, when apparently we have the most dough strength. Providing we do shaping gently, just like in this video, why not to bake it straight away? What do a few hrs in the fridge after shaping do to help baking better bread?

[@kleo588]

Today I try my first sourdough bread following your instructions, wish me good luck 🤗 the next will be this lazy version, I am so excited. A question comes up, how about the acrylamid generation due to the high temperature on wheat products? I am somehow worried looking for more information. Weiter so, wirklich guter und informativer Kanal 👍

[@mayyabie6108]

I will definitely test this recipe. Will see if I can get same oven spring (never get it😕)

[@은하-k1y]

I enjoyed the video.How often do I feed liquid sourdough? Is fermentation done at room temperature for 12 hours on the first day? What you're saying is that you can bake it on the second day, or you can store the dough in the refrigerator and bake it the next day, but not more than three days, right? My refrigerator is at 1 degree Celsius. Will there be much of a difference?

[@nikki3879]

I am in awe...

[@kmactavi]

This is essentially a pre-shape, right? I think some bakers (like Kristen) don't pre-shape because of the extended coil folds leading almost up to shaping, which mean the dough is always under some tension. Most other bakers who only do 3 sets usually pre-shape (like foodgeek).

[@the_bread_code]

Yep exactly. And the reason for it is the dough strength. As far as I can tell by this video, one of them might be enough :-D

[@kuasakudamedia8035]

As a fellow engineer. Only channel answers all the question in my head. Subscribe

[@sbaumann8810]

I would have thought he was ill if he had not used the flow chart. 😆 jk Thanks for the recipe. Absolutely will try.

[@the_bread_code]

LOL

[@nopenope1]

damn that was awesome! I love the golden color and I also wish my bread would be so fluffy ☺ It's just a bit denser, I still do not have the proofing down (just over 50 bakes xD ) but it does taste good to fantastic, though. It's sometimes so unbeliveable how good a fresh sour dough bread can taste. Maybe, because you made it is part of it ;) German backeries still are "fames" but to be honest really good bread backeries are scares in my German region, too. ah, mean comment No. 123: buy new gloves :P

[@David-we3sb]

Great video! Can you do a video using the cheapest all purpose flour you can get and make a great sourdough bread? I would love that, thanks from Arizona, US!

[@jeffstrehlow2623]

He did one like that using a stiff starter. It has a higher yeast/bacteria ratio , so it's more likely to rise sufficiently before the protein breaks down.

[@ariesyeo5297]

Can I ask around 15mins of the video, you use rice flour or bread flour to do your dusting. Can you clarify please

[@alvinwe8396]

Hello! I absolutely love the helpful videos and I have become a substantially better baker from them. Although it comes down to personal taste, I think the shots where you talk into the camera are just a little too bright! Thanks again for the information

[@micozoo]

love this thumbnail so much lol

[@reginag7911]

I can’t figure out why my crust is crisp out if the oven but softens as it cools. Any advice?

[@lsieu]

I CAN'T WAIT to try this lazy person sourdough. Hendrick, do I have to use whole wheat or can I use Rye? I really LOVE the taste off rye.

[@eleanoreadams]

I use rye instead of WW and it works well. I have used 50g rye to 400g bread, no issues.

[@flummyproduction2145]

You can use rye, but you won‘t get that massive ovenspring, but a fluffy rye bread :) i also use rye instead if whole wheat.

[@lsieu]

Thank you for your Rye votes. And the explanation on its effects on oven spring. I like the flavor so much better than while wheat. :-) My overnight loaf is proofing. Sweet dreams of oven spring!

[@the_bread_code]

It won't be so fluffy with rye, but it will work :-)

[@Tina06019]

I use rye all the time, both as an add-in for white flour (and of course for strong, heavy sourdough rye bread). When I want to bake a lighter, whiter loaf, I preferentially use whole rye instead of whole wheat flour as the add-in. These loaves do not spring up quite as much as if one uses rye, rather than whole wheat, because rye has less gluten than wheat. I may try adding 2 Tablespoons of wheat gluten to my rye loaves to get more spring.

[@grammyp4525]

Can you give that recipe in cups for the Beginners

[@oceansunset6147]

I lived in Germany, I think there is a huge difference between an English lazy person and a German lazy person 😂 An English lazy person wouldnt even go to the supermarket to buy bread they would order it in let alone make the bread 😂 Love your recipes

[@alxxxx70]

I really like all your videos and they are very useful, unfortunately my sour bread still a bit flat and I know it does my technique. What do you think if I add a bit vital gluten or xanthan to the water increase the protein percentage in the flower. I will be very curious for your opinion 😃

[@the_bread_code]

Yep. Vital wheat gluten can do wonders!

[@ktyty1244]

How much and when can you add xanthan to your recipe ?

[@alxxxx70]

@@ktyty1244 of Euston both I normally put a tablespoon vital gluten or a teaspoon of xanthan gum The vital gluten I added to the water head of time. The xanthan gum I added to the flour and mix it very well ahead of time too. My loaf is getting better, in UK we have bread flour called dove and it is organic with protein 12.6g

[@the_bread_code]

​@@ktyty1244 No idea about Xanthan, but gluten - 5g per 100g of flour :-)

[@martynac4865]

Nice. I wish you could give me a slice :D I have an issue with this type of bread. Everything looks great and when I open the oven after 25 minutes I am really unhappy... No oven spring, no ear :( . I feel I have a tendency to overferment the dough :/ where is this magic point. Small sample doesn't help.

[@campnou69]

How did you calculate the hydration percentage? Isn't 300g of water to 350g of flour equal to 85%? Or am I doing the math wrong?

[@BakersBiscuit]

Are you baking straight from the refrigerator or does the dough need to come to room temp first?

[@simplybeautifulsourdough8920]

Straight from the fridge!🙂

[@BakersBiscuit]

@@simplybeautifulsourdough8920 Thank you.

[@adambrownsea]

My first try failed as I read the amount of flour you put in the overlay and not the recipe. Only 300g of flour and 50g of whole wheat made it too wet and didn't give enough structure. I also blame my timings, being a bit off. I'm going to try again.

[@the_bread_code]

Sorry for that! Yes, a lot of dough strength at the start is essential.

[@victoryhillstudioanimalpor2625]

Nice!

[@roseannare]

As a lazy person i need a 2 minutes video instead of 20minutes lol

[@tothpianopeter]

You mention in the video that lately you prefer to rub the shaped loaf surface with regular flour rather than dusting the bannetone with rice flour. Does that mean that you don't dust the bannetone at all, but only the loaf? Your bannetone looks flourless on the video.

[@tommyoshady]

16:10 .....very confused now. So this "overnight" sourdough takes 2 days? Because it was already left out overnight for 12 hours and then you put it in the refrigerator overnight again? I must have missed something.

[@lex_corptech]

What is the video thumbnail?? Like a weird claw around the bread lol

[@kenweb27]

It’s a sloth 🦥

[@annag.87]

I am Confused. In the beginning you said start in the evening and bake in the morning... but later then you fermet overnight, then stretch and fold, shape and then let it sit in the fridge again overnight? Doesn't make sense to me... also overnight would be almost 24h in the fridge then, if you did the shaping in the morning... Live your videos though :) but... help? :D

[@lindsayjones152]

My question as well.

[@lindsayjones152]

Could you add time (hours) to your flow chart - thnx.

[@Antisthenes1]

Was thinking the same thing 🤔 Love your videos though

[@kathykathrynm9375]

I agree with those who are confused. Partly because we had a video of dough number one. That video ended, for the most part, with Heinrich waving nighty-night to his dough and sample. We then saw a chart on which it looked as if the coil fold would happen before shaping. However, after coil fold and shaping, it seemed to return to refrigerator. Even though the sample had doubled. I’m old. Maybe it’s me.

[@kathykathrynm9375]

Also, our bread making German friend, you mentioned at the whiteboard, “36 hours or so” in the refrigerator. Long winter’s night?

[@aprilcooke8340]

We need smell-o-vision😊

[@YamiHikariHime]

What is the difference between this recipe and the previous overnight sourdough recipe you have on your channel? Would it be better to have less hydration? and is the 500g flour in the previous video make 2 loaves or just one.

[@the_bread_code]

It's similar but slightly revamped. I'd go for this one 👍.

[@YamiHikariHime]

@@the_bread_code thank you!

[@YamiHikariHime]

Oh! One more question!!! When I first mix the dough I leave it overnight for around 8 hours. The second time when proofing in the fridge, is it proofed for another 8 hours?

[@limbopferd]

Where do you find the high protein flour in Germany? Am I able to just mix some gluten into my 10.5% flour I can find in my supermarket? It's a bit of a gamble to find the right flour where I live and I've just finished baking two flat breads with the stuff I got last time :-|

[@limbopferd]

Never mind, found it myself :-)

[@isobelm7416]

Can we use normal sourdough starter and not liquid one!!?

[@the_bread_code]

100%

[@S0ulbanish3r]

Hey! Hab eine frage die nicht unbedingt zum video passt.. Spricht was dagegen nach langer kaltfermentation den teig nochmal zu kneten und dann final proofen zu lassen? Ich habe das problem bei pizzateig dass dieser immer sehr "schwach" aus dem kühlschrank kommt und hab mich gefragt ob ich diesen einfach nochmal kneten kann für mehr stärke und diesen dann final proofen kann da bei pizza ja oft bulk fermentation ausgelassen wird. Hab halt auch angst das ein zu schwacher teig das co2 nicht richtig hält und es oben einfach rausplatzt :O

[@SteelroseNC]

Is it possible to use the same amount of regular starter instead of the liquid Version?

[@the_bread_code]

Yes. But try 10% only or fermentation will be too fast.

[@hi-kn6ht]

Do u have to use a liquid sourdough starter, and if u do how long does the liquid sourdough starter keep in the fridge

[@karenegge2070]

I thought this was an overnight bread recipe. It looks like a 2 night recipe?

[@agave20091]

So 2 stretch and folds in morning? Where does that fit with your timeline??

[@the_bread_code]

Not necessarily in the morning, do them before you shape the dough around 1 hour before.

[@vanessashnaider7276]

Would this work for spelt?

[@the_bread_code]

Yes. For modern spelt variations it does 👍

[@NYTruthseeker]

I've tried twice, and followed your measurements; but dough is too sticky (before and after fermentation overnight). So I cannot do the folds and shaping you describe. Please advise @TheBreadCode and thank you!!!

[@grantcindrich]

The thumbnail is quite out there

[@the_bread_code]

Thanks to CodeNascher from Discord :-D

[@solmazahmari]

so is the starter different from the regular starter (1:3:3 or 1:5:5)? why does it have water in it?

[@the_bread_code]

It's a liquid starter. It adds a lot of dairy notes 😋. Both works 🙏🏻. Just make sure to not use too much starter.

[@solmazahmari]

@@the_bread_code will do, just watched your video about liquid starter. thank you for the detailed engineery ;)) recipes

[@bsweet8839]

@@solmazahmari What does 1:3:3 or 1:5:5 starter mean? Does it mean = 1 part water, 3 part flour, 3 part starter?:)

[@solmazahmari]

@@bsweet8839 its about how you feed your starter, for 1,3,3 you feed 1g of starter 3g of flour and 3g of water and so on

[@makavelilivesonwalla]

Two questions my friend, 1. Can I use my sourdough straight out the fridge? 2. How long the bread need to rest after the final shape before baking?

[@the_bread_code]

Thanks! 1) Yes. Use very little, 5% overall on the flour. You have to be a little careful though. 2) Around 2-3 hours at room temperature or 24 hours in the fridge.

[@troutjunkie7330]

Something not right with your math. 350g flour and 300g water = 75%. Hmmmm

[@the_bread_code]

I know. Sorry. Sometimes I don't see the obvious. I fixed it in the description.

[@athenakerins7132]

You caught me at 3AM prepping the dough I mistimed for tomorrow morning. Thank you for this, it will save me from more late nights in futures! You’re a hero.

[@the_bread_code]

My pleasure!

[@jessicathayer3151]

@@the_bread_code did this go into the fridge at all for the 12 hours or is all of this all on the counter top

[@suew4609]

I'm up at 3am debating whether to put my loaf in the refrigerator or just stay up and bake the darn thing! But, if I stay up to bake it for about 30-49 mins, I'll have to wait another hour for it to cool, because, I can't go to bed without tasting it! Right! That makes bed at 5am. I'm not up for that tonight. It's going into the fridge, for sure!!!

[@OceanFrontVilla3]

​@@jessicathayer3151 This is done overnight on the counter and it doesn't over-rise because you use less starter. For a regular starter (not liquid as he uses here), use 5-10% starter, depending on your indoor temperature. I do one or two stretch and folds in the evening after 30-40 minutes of wait time after mixing because I stay up til 11:30. The advantage of this method is not having to go through several hours of stretch and folds, then trying to go out to do things during the bulk fermentation and hope it's not over-proofed when you get back. I love this method!

[@ChudleighDesigns]

I'm a little confused about the fermentation phase. After mixing the ingredients do you leave it out on the side overnight until it has doubled (or 25% rise, etc) or do you leave it in the fridge overnight? Would your schedule be like this? Thursday: 10:00pm Mix ingredients 10:30pm Leave in the fridge overnight Friday: 9:30am Stretch and fold 10:30am Shape and place back in fridge 12:30pm Bake

[@juliac9595]

Exactly my question

[@libbyholt3863]

I, also, am confused about this. At about 7:49 into the video, he mentions the importance of room temp, so I'm thinking that the overnight bulk fermentation happens at room temp whereas the proofing (after final shaping & dough is in banneton) can take place at room temp OR in the fridge. This guy, Ben Star, kzbin.info/www/bejne/rmKoc4SZodOJj7c does not use the fridge for the bulk fermentation, but he says you CAN use fridge for proofing. Besides dough strength, another problem I was having is that, in order to get the rest of my bread brown enough, I would have to let the bottom burn. Old oven! I experimented with all kinds of oven temps, oven off, then back on, etc. Finally, I looked on Google. Someone suggested aluminum foil under the cob, on the floor of the Dutch oven. Another suggested using a trivet. So, I combined the ideas. I tore off a sheet of heavy duty aluminum foil, about 2-3 inches too wide & long for the Dutch oven's inside bottom size, crumpled it up, then only uncrumpled & straightened it enough to cover the bottom of the Dutch oven. I used parchment paper directly under my cob and laid that down on my foil trivet. It lifted the cob 1/4-1/2 inch off the Dutch oven bottom. The top of my bread was nicely browned and the bottom didn't brown AT ALL! So, next time, I'll remove the foil when I remove the Dutch oven lid.

[@dorottyaszabosteigerwald1527]

@@libbyholt3863 Hi! I also had that problem in the beginning, my solution was that I placed a pizza stone under my dutch oven - I never burned a bread after that. I have 2 shelves in the oven, so there is 1-2 inches wide gap between the pizza stone and the dutch oven. :)

[@eugeemz6591]

I know it has been a year but it doesnt really matter it would be the same result its more about if you have space in your fridge and its safer since it won't overferment overnight the only difference is that you have to use 20% sourdough by the wieght of the flour

[@jessicathayer3151]

@the bread code - can you answer this question please

[@mattymattffs]

This is great, but ti would be nice if you created a simple sheet to follow. The video has all the information I want, but when I want to reproduce this, I just need a little step by step, e.g. at 8pm start this, go to bed at 10pm, 8am do this, etc. Hope that makes sense. Right now I am a little confused because it seems the process happens over two days?

[@the_bread_code]

This is a great comment, thank you. I totally should have added that. I think I'll do another quick followup video on the topic :-D. thursday: 10:00pm Mix ingredients friday: 9:30am Stretch and fold 10:30am Shape 12:30pm Bake --or-- saturday: 10:30am bake

[@roxanna1205]

so let me see if i am getting this friday after i shape the bread i put it into the banneton and i can leave it into the fridge for another 12 hours?

[@romishamai]

@@roxanna1205 another 24 hours. Instead of one night it’s a two nights bread but the work is done swiftly in the mornings - so you might use this if you’re lazy but you still need to be able to wait two days :) I’ll definitely try it!

[@Thomy-xo3uw]

Where the heck do you find flour with 15% gluten, the highest i can get is 12 and i was kneading for an hour and i still didn't get that kind of dough.

[@wendyp.7020]

I love how passionate this man is about sourdough, makes me smile thru the whole video :)

[@the_bread_code]

Thank you!

[@andreiapalaciosturkenboom8251]

I've been baking sourdough for longer then 1 year and only now after watching your videos last week I really succeed!! Amazing the way you explain. Thanks!

[@moreclientstv]

Hi - very excited by this recipe but a bit confused by timings. Firstly you mention two overnights. Is that right? You mix everything in the evening and leave it overnight in bulk fermentation. The next morning you do a stretch and fold, wait a short while, shape it, pop it in the bannetons, then put it in the fridge overnight, then bake the next day. I'm a bit confused as when you were about to bake you said it had been in the fridge for about 16 hours which would imply that either the time in the morning after the first overnight when you did your coil fold and shaping was a lot later than time in the morning when you came to bake, or that the process of coil folding and shaping took 8 hours?! help?!?!

[@annag.87]

I have the same question :(

[@michaell4235]

It was a bit confusing. He effectively did a rewind after explaining the additional fold before shaping. Just one overnight in the fridge.

[@moreclientstv]

@@michaell4235 I'm not sure that's right. at 10:25 in the video he says he's going to do that one stretch and fold in the morning when he wakes up. And in the video (post rewind) after he does the fold he leaves it for 30 mins then when he opens it up to shape it he says overall it's been about 12 hours. Then he shapes it, puts it in his banneton, and says he's going to put it in the fridge to the next day. When he preps it for baking the next day he says it's been 16 hours since shaping. I just can't see how those timings work. He's got a 12 hour bulk which he says he does overnight (post rewind), followed by shaping then a 16 hour fridge proof, again overnight. But if you shaped in the morning 16 hours doesn't take you to the next morning. And obviously it's two overnights. With the stated 12 hours and 16 hours it could work by mixing in the morning, doing the bulk during the day for 12 hours, not overnight, then shaping and doing the fridge proof overnight. But that would mean doing the stretch and fold late in the evening after the 12 hour bulk, not in the morning. And according to Hendrik's fermentation time spreadsheet, at 10% inoculation, a 12 hour bulk implies a temperature colder than 18ªC - I got the impression he had a higher room temperature (23ªC I seem to recall). So no matter what way you look at it, the timings don't add up. Obviously the rewind messed things around - but the restated timings post rewind can't work.

[@moreclientstv]

I think we need Henrik to clarify!

[@Puckerization]

@@moreclientstv You voiced my concerns right out of my mouth. According to his procedure it's 2 x overnight fermentation, the last one being a long overnight proof when the dough had already reached it's peak fermented size...it doesn't make sense.

[@angelikaradominska5512]

I made 5% inoculation overnight sourdough bread, it was disaster. Terrifaing 21 h of proofing and it is underfrrmented as hell 🤣

[@davidbrown3309]

I have been doing the same, gradually increasing the inoculation in 5% increments until my dough has nearly doubled by 9am the next day. I’m up to 20% for my starter, flour, hydration, and dough temperature. As Heinrich points out, these are too many variables to recommend a universal solution. Just keep ramping up the inoculation level until you get the result you want.

[@ima7333]

I on the other hand often got my dough over fermented w/ 10% inoculation in 3 hrs when i use room temp water. I now resort to using cold water to mix my dough.

[@superfoodsmoothies]

How long did you machine knead for? I'm trying it tonight and ended up 10 mins in the machine and it still didn't have the window pane like yours. I was concerned any longer would be over kneading the dough. I then kneaded by hand for about 5 mins but it still doesn't reach the same stretchiness as your dough 🤔 anyway I wondered how long you kneaded your dough in the machine. Thanks for the great recipe! I'm excited to see the results 🤗

[@michaell4235]

Fantastic video and great insight about the additional dough strength with a fold before shaping. Thank you!

[@mr_sat1va]

Good video thank you The Bread Code! I have been using a similar method recently, but I still use your 1:5:5 starter @ 20%, autolysis for around 5-7 hours, bulk ferment for around 12 hours, pre-shape, wait 30mins and do final shaping. I'm form South Africa and my kitchen is around 18-21degC at the moment. I have a question for you if you have time please? I must bake a quite a few breads for a 60th birthday party, do I bake them prior for 25mins only and then put them in the freezer, remove them from the freezer on the day so that they get to room temperature again, and then just bake them for around 15mins or until they are nice and brown? Have you done this? Does it come out just as good? I just won't have the time to do this on the day or the day prior. PS: Thank you for all your efforts and videos, I have been watching you for quite a while now and your videos got me into baking this amazing bread, thank you so much!

[@NuclearSoda]

So this video changed my bread game all together, so thank you so much for your time and effort and for sharing your experience with us!

[@_J.F_]

Nice! More or less what I have unknowingly been doing for many years but without the in depth background, so often with varying results particularly depending on summer/winter temperatures. I would be really nice, and valuable, if you added a sort of timeline to this kind of videos, giving us a rough idea of when you do what and preferably at what temperatures too.

[@Mickycho1964]

Can this fast method be done with 100% whole wheat grains? Remember: "the whiter the bread the sooner you're dead"

[@simplybeautifulsourdough8920]

Yes, but you likely won't get us open a crumb and will get a more sour taste.

[@the_bread_code]

Yes! Can be done. Just make sure to get a good strong whole wheat flour. They are rare to find :-)

[@audreywinter6910]

I think the big pockets were not a shaping issue, but it was those huge bubbles that you did not pop during that late stretch and fold. I don't like large pockets or too open crumb, since I might want to have honey on my bread and that'd be a disaster. So I pop my bubbles.

[@halloanonym]

This is more of a 2 day bread, than over night. You‘ve left it over night after kneading and 24h again after shaping.

[@the_bread_code]

Sorry. I should have made that more clear. You can definitely also bake it in the morning. The fridge proofing is optional. At room temperature wait until the finger poke test passes.

[@halloanonym]

@@the_bread_code Perfect, thank you! I will try that 😊

[@halloanonym]

@@the_bread_code so I baked my bread this morning following this method and ist turned out DELICIOUS. Super open and moist crumb 😍

[@bsweet8839]

@@halloanonym Hi. I think it's awesome that you had success with the loaf. Now I feel motivated! Did you use the liquid starter or the regular starter from the Fridge?

[@halloanonym]

@@bsweet8839 I used my "normal" starter that was fed 1:5:5

[@1b1uster]

The sound effects of slicing the bread ... amazing! Sounds like a chainsaw. ;)

[@bkp5419]

Dear Dr. Sourdough, to be honest: with these blisters, your first Bread ("no ovenspring"...lol...) looks like a Schweinekrustenbraten!! Thanx for the Video!

[@DrChrisBiomed]

When are you going to publish a book?! Your scientific method is something that many of us have been longing for

[@xd377]

This video attracted many lazy people asking for an even easier explanation O.o

[@the_bread_code]

On it :-D

[@voskramateska5056]

You can woch he's video agean then all of yous can anastend He explained perfectly if all of you concentrate wot he says is pure sipole clear perfect explanation also cas woch agen on KZbin He make best best bred vith less work is clear explane to all of as All of yous have nice happy day 😃

[@samirg7846]

Are we putting it in the fridge after the initial knead or is BF happening on the counter?

[@kenweb27]

Looking for an answer as well 💁🏼‍♂️

[@ralucamaria7438]

I just want to say a big THANK YOU! for all the videos and scientific but also common sense explanation you have provided in your videos. I started to make sourdough 4 weeks ago following other books and chefs until I got to your videos. What a game changer! You so passionately explain everything to the detail and makes so much sense. I baked two loaves using a 1 5 5 starter and also a stiff starter. I also tested my flour as you suggested in another video using 5 bowls of 100g flour each with different hidrations! One bread i baked using just white flour and one with the rye+white( I had to add more water%) . I used Emile Henry loaf pans which I think helped the loaf get a good shape and they didn t roll over in the dutch oven as the previous breads . But this time using your methods breads increased a lot which they didn t before. I was so happy that after a month of struggle I could eat a proper bread. Also your book is a must read. It has info you can t find elsewhere. People just buy the book donate what you can. This book needs to be printed and more people need to see these videos. Thanks!

[@vinaymieux]

Any way to bake a Sourdough (I like 50%whole wheat and 50% AP) at 200°C (390F)?? My small home convection oven only goes till there. I haven't been able to get good rise at all.

[@GiovanniNaufal]

I just got a batch of Molino Caputo Manitoba Oro based on one of your blog posts and I'm trying this method today! I found your channel this week and it's been the best thing for me, being based in Germany with content in English. Keep the great work!

[@chrissiewindsor]

I need a timetable! When, exactly, do you do your first mix? Then when do you do stretch & fold? How long after the beginning? Then how long do you leave it before pre-shaping & shaping. Help me, Obi One! I really need a structure, even if I have to get up in the night.

[@SeeNyuOG]

Hi, offtop comment, but I just wanna let you know you're getting popular in one of the biggest baking FB fanpages in Poland!

[@the_bread_code]

Thank you 🙏🏻🙏🏻🙏🏻

[@TheLynnettekty]

Hi, I'm in the tropical country and temperature is between 28C to 30C. The first night fermentation should I put into the fridge (4 celcius) instead? I also want to sleep longer 🤣 Also, if using 100% hydration starter, how much should I use? 20gm?

[@urjoon]

I have a problem. My oven reaches a maximum temperature of 200°C. How would you advise that I adjust baking time or anything else.

[@neilarmour4497]

300 water to 350 flour is 85% not 75%. Or am I missing something?

[@DarthStridious]

His diagram was wrong he said 350g bread flour and 50g whole wheat

[@peterdesmidt8742]

Great video! Looks like you got over a doubling in bulk instead of a 25% increase.

[@the_bread_code]

The size increase depends on how much gluten the flour has :-). Higher gluten flour can be fermented for longer.

[@deblawton6926]

I made this loaf and used my mixer. It was beautiful and the crust so crisp. The crumb just how I like it. I will make this one all the time now.

[@bsweet8839]

Hi Deb. I'm thinking about using my mixer too how long did you mix your dough for?

[@deblawton6926]

@@bsweet8839 I have had mixed success with this loaf since but it was mixing for about 9 mins.

[@MickyELee]

I love your videos. I hope you don't mind my pointing out some errors in your text. You said 350 g of bread flour, but the text showed 300 g, which then caused your liquid starter calculation to be off if you use total flour g = 350, not 400. Also, you said you used 8 g of salt, but the overhead text showed 9 g.

[@the_bread_code]

Sorry. My bad 😥. Sometimes I just don't see the obvious when doing the final editing 😅

[@bsweet8839]

@@the_bread_code Which grams of bread flour should we use? 300 or 350? Thank you in advance

[@JVSwailesBoudicca]

That is a BEAUTIFUL loaf, but will it have a good sourdough taste as you have used only 40grms of starter I usually use at least 100grms for 400grms flour ! BUT...just a minute, This very liquid starter will make a difference and I have not seen a recipe for this starter anywhere ! I follow your No Knead Sourdough method now and it is always Wonderful bread. Now I want to try this method, but where do I find a recipe for this "liquid starter" please ? !!!! Thank you for the video.

[@the_bread_code]

Thanks! kzbin.info/www/bejne/fpjGeJZ9bNeXkK8 this might help.

[@falkokraft]

4:56 Lol just thought you were going to recommend your five fingers as the key to dough strength. :D

[@Jake-me4ze]

I let it mix for a long time still never became more than a sticky mess, letting it rise now we'll see how it turns out.

[@jonathansessay7607]

Hey there, when I was preparing (preheating the oven with my Dutch oven in it) to bake to lovely loves the other day this question came up in mind: Is it really necessary to bake with upper-bottom heat or can I just keep the fan on? You always say to turn off the fan when baking and every time I bake I’m torn between doing it and not doing it. I have baked 100% of my past breads with the fan on the entire time, the reason being that my upper-bottom heat doesn’t work really well and to be honest, I don’t think there would be a difference even if I turned it off. My theory is that the lid of the Dutch oven is sealing it well enough. It’s probably not worth an entire video/experiment but I am just wondering... Cheers from Berlin😋

[@the_bread_code]

Great comment. I had a really bad bread 2 years ago where I left the fan on. But, I need to revise this one more time :-D

[@jonathansessay7607]

Sounds great! Btw my bread results are still very good even though I bake with the fan on. I have even managed to make a bread which I thought was worthy of comparing to yours😅

[@chandabawa796]

If you're leaving the dough overnight on your kitchen counter, need to specify the kitchen temperature.. where I live, my kitchen is at 31°c in the summer.. 5% inoculation will overferment the dough.. so kindly specify till what temp this method can work .. I'm currently using 10% inoculation and BF is done in 3 hrs at 31°c/89f

[@irmamtz9618]

I LOVE HOW GOOD YOU EXPLAINED EVERYTHING!!!!

[@the_bread_code]

Thank youuuu 🙏🏻

[@yonason6047]

Personally I prefer the sour taste of the regular starter. Unfortunately I’m the only one I know who does. The liquid starter is acceptable to everyone , so that’s what I usually make. No complaints. Hey, it’s sourdough, after all. 😃

[@yasmincharania]

I’ve seen hundreds of videos and never had much success but finding your channel has helped me learn so much about the grain and flour and how it all works. The Whys, Whats, and Hows, you talk about have truly helped me in general while making Indian Rotis and Naans as well! Thank you! I truly appreciate the effort you put in all your videos. You’re awesome! 😊

[@the_bread_code]

Gluten Tag Yasmin. Thank you very much! I need to make another Naan tutorial at some point. May the gluten be with you.

[@BushyIV]

at position 2:30 minutes the video displays text values of 350g flour weight and 300g of water, the voice over states this is 75% water using bakers math. I don't think it is correct because 75% of 350g of flour is 262.5g of water. 300g of water is 86% . Am I wrong?

[@ardianx.9598]

Hey Just wanted to thank you for your amazing videos. I really enjoy the way you teach. It'll surely improve my baking and sleep. No more late night dough managing thanks to you. Greetings from Switzerland