BETTER OVEN SPRING, how to get . Step by step OVEN SPRING. | by JoyRideCoffee

When you start making bread at home, you have great emotions that the bread will not rise in the oven. In this video you will understand how to get a better oven spring. Step by step oven spring.
Contrary to popular belief, beautiful growth in the oven is not exclusively due to the baking method and tensioning the dough at shaping. Virtually every step done correctly creates potential for the next step. If all the steps are completed correctly then you have a great potential to get a bread with a spectacular oven spring. If you miss some stages you have all the chances of being depressed when you look in the oven.
Formula:
80g whole spelt
245g Robin Hood flour (13.2% protein content)
240g water
65g sourdough starter (100% hydration)
7.5g salt
76% hydration dough
Method:
mix water & flour; 4h rest (autolyse ); knead with starter; 30 mins. rest; knead with salt; 30 mins. rest; strong fold; 30 mins. rest; lamination; 1h rest; coil fold 1; 1h rest; coil fold 2; 2 h rest; coil fold 3; 2h rest; shaping after 7h30min bulk at 22-23degrees C; 17h rest final proofing in the fridge at 3-4 degrees Celsius; bake 10 mins. on baking steel with steam at 240 degrees Celsius and 30 mins. at 210 degrees Celsius without steam.
If you're like me animated by the same passion, subscribe & comments are most welcome.
I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue.
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Inspired by:
Trevor Jay Wilson: / trevorjaywilson
Kristen (fullproofbaking): / fullproofbaking

[@bethbilous4720]

So takes an entire day, OMG this was relaxing, so zen.

[@ruckus2439]

The simplicity, but true perfection of that loaf is just absolutely mesmerizing!

[@BreadbyJoyRideCoffee]

Thank you!

[@sima31]

Mulțumesc foarte tare ❤

[@mooiyap3688]

Thank you so much. My bread baking experience has grown so much richer because of your generosity in sharing. Really appreciate your teaching and beautiful videos. Thanks again.

[@BreadbyJoyRideCoffee]

Thank you!

[@heimle]

I watch your videos religiously. You helped me a lot and my bread is so much better now. Thank you!

[@leiferickson3183]

I agree that the inner structure is very important. Lamination and coil folds were the key for oven spring for me. Thank you SO MUCH! for all the guidance in out bread journey!

[@BreadbyJoyRideCoffee]

Thank you Leif!

[@natali_88888]

О Боги! Сколько нежности и любви в каждом прикосновении к тесту❤️

[@ww4102]

You are the best on the whole KZbin. I've learned everything from you. I can make beautiful breads because you helped me to understand the process

[@BreadbyJoyRideCoffee]

Thank you!

[@Foodpermaculture]

video is helpfull, music is calming, and devouring princesses made me smile :)

[@gnawbabygnaw]

Wow! Gorgeous! Well done! Thank You! 🤙

[@944gemma]

That dough looks so silky and perfect.

[@Sabina-rk7jv]

This is my go-to video as this particular technique has given me consistent results, perhaps it’s the 4 hour autolyse.

[@raimundoneto1689]

That's a beautiful piece of art! Along loads of useful information.

[@BreadbyJoyRideCoffee]

Thank you Raimundo!

[@isateo374]

Beautiful channel, no bs. I started making sourdough bread for under a month ago, and are finally getting good results with minimal equipment, so happy. Thanks for your beautiful videos, great tips.

[@chrisyeoh9856]

Wow, beautiful oven springs. I still could not achieved the result. Still trying very hard. Good job. Thanks for sharing. Very inspirational & motivational.

[@mariamorando6130]

Your loaves are the best I have seen, and I am going to try your technique at building inner strength. I never thought of coil folds as a way to build inner strength. I just thought they were another way of stretching the dough. I see that you create a little tension in the dough with every fold. I can see why that is important. I cannot wait to try it!

[@MirdasZimm]

Joy, It is Joy indeed to watch this video. One can strongly feel passion a love from your work. Together with incredible knowledge, it is both pleasure and enriching.🙏🏽

[@BreadbyJoyRideCoffee]

Thank you for such nice words!

[@dswogger]

My goodness! What artistry. How in the world can there be one dislike let alone 47?

[@mairzydotes3548]

That is some serious spring!

[@ljy8123]

Decided to give spelt flour a try and it brought my sourdough to the next level Beautiful overspring just like the ones you made! Just wanna say thanks a lot! Your videos are very informative.

[@gulbudak6042]

It's amazing to see the dough inflating so much after just 10 minutes 😍 thank you for the tips 🙏

[@BreadbyJoyRideCoffee]

Thank you!

[@MsMegil]

Thank you. I'm Canadian and buy Robin Hood flour in 10kg bags at the grocery store. Canada grows cold climate wheat which has a higher gluten content.

[@BreadbyJoyRideCoffee]

I really like working with this flour. Clearly different from what is found in Europe. I find it very interesting how it ends up being distributed only in Greece.

[@ZenaBattaglia]

New subscriber here for about a few weeks. I am losing a lot of sleep because I can’t stop watching your videos. They are truly inspiring. I made a loaf with the same amount of bread flour, 40 grams dark rye and 40 grams whole wheat and the crumb was beautiful! I didn’t have any spelt, but ordered some. I achieved uniform holes and a bouncy fluffy texture. I wish we could post pics. The oven spring was good and it produced an ear. I’m so thrilled thank you. Is it possible to do too many coil folds?

[@Blancaugartequiroz]

Joy Ride, eres lo Maximo ! Gracias por mostrarnos tu trabajo! Lo mejor de lo mejor 👋👋👋😍 Blanca

[@BreadbyJoyRideCoffee]

Thank you Blanca!

[@Blancaugartequiroz]

@@BreadbyJoyRideCoffee Hii Joyride, I'm still enraptured by your videos and the art of your hands. I talked to my sister who lives in Budapest about your KZbin channel, I told her you were from Romania, and she told me that you make exquisite bread especially in the Transylvania region and that in that region there were many Hungarians because Transylvania had been Hungarian I see that you like to ride a motorcycle and a bicycle. My only son is a lover of both activities and they are organizing with a group of friends to do a tour of South America for 4 months when the matter is settled. You are invited to join them. I would like if it were possible to ask you to write to your email to send you more extensive information and some photos of the bread that I made trying to emulate you. First time that I eat Wild Yeast (sourdough) bread, the consistency and crunchiness is fabulous, what if I don't like it very much is the touch of acidity or I have to get used to it. Do you have any video of Enriched Bread with milk, eggs, butter etc.? It would be excellent. Thank you very much again for your magnificent teachings, you are the best in this art, I tell you with all responsibility. Sincerely Blanca Ugarte- Quiroz www.blancaugartequiroz.org [e-mail]

[@Sabina-rk7jv]

I’m in Canada where Robin Hood flour is made. All this time I thought I needed fancy flours for baking bread! I have a 20 kg bag of Robin Hood all purpose flour in my cold cellar. I bought such a large bag due to the pandemic. I made my first sourdough starter using whole wheat flour and all purpose flour on Sunday evening and so far so good.I plan on doing the bulk fermentation throughout Friday. I will put in my fridge after the bulk fermentation (Friday evening) but won’t have a chance to bake it until Sunday morning. So it will be longer than the 17 hours in your instructions. Can’t wait to see how my first sourdough loaf turns out! Your videos are fantastic by the way. Thank you!

[@antoniobanares6815]

Best wishes, dont panic the dough just need Good Vibrations and care

[@BreadbyJoyRideCoffee]

can be much longer than the 17 hours, just keep your fridge low in temperature

[@Sabina-rk7jv]

@@BreadbyJoyRideCoffee my very first sourdough bread is in the oven now. It didn’t work out for me. Its not even getting brown nor bigger. I suspect my dough wasn’t strong enough as the seam that I cut into the dough has baked back together. I won’t give up though! Update: Tried again! Success! My dough was shiny and strong just like yours. I think the first time, my starter wasn’t strong enough. The final product was delicious! Hubby said I should have made two loaves!

[@robwestley7370]

Sandra Westley I find ever time it’s the sourdough start that needs feeding more to give it strength, the times I give it 2 feeds a day for a couple of days before I make bread, the better the bread.

[@stormtuper]

appreciate the details and the pro-tips! can't wait to incorporate in my next bake!!

[@BreadbyJoyRideCoffee]

Thank you Ruth!

[@xin-xinmah8517]

Hi just wanted to say thank you very much for helping me have clearer understanding of the purpose of autolyse and the kind of time needed for each flour type. 😍😍

[@BreadbyJoyRideCoffee]

Thank you!

[@johnmercer6212]

I am so lucky to be Canadian and have access to all the Robin Hood flour I could ever possibly need. It’s the only flour I use to make my artisan bread that I make about every second day.

[@johnmercer6212]

@lll lll if shipping wasn’t so expensive it would be easy to do, it’s about $8.50 for 10 kilograms here.

[@smitachoudhuri8924]

Your videos are so soothing and relaxing. Always a pleasure to watch. Thank you for such a detailed presentation.

[@BreadbyJoyRideCoffee]

Thank you Smita!

[@pggp4999]

Magnifique,quel savoir faire et merci pour le partage.Quel travail👍👍

[@maryan74]

Quel bonheur de réussir un pain pareil!!!❤ Bravo 👏🏼👏🏼

[@alexkim7270]

I don't think I'll ever have the patience you have to create such wonderful loaf! But what I've learnt recently from changing flour is exactly what you've pointed out with your Robin Hood. Different flours indeed react differently with water, even if their protein % would be similar. I usually purchased SWBF from my local store. But I decided to play around with other flours that are easier for me to get anywhere (Farina 0 tipo Manitoba). That was the first time I saw my dough "sweat" at 72% hydration. Then I brought the hydration down to 68% (which would be extremely stiff with my previous batch of flour), I was really amazed with the rise. The best one I've ever done given the same method and time for bulk fermentation. Thank you for your video.

[@BreadbyJoyRideCoffee]

Hi Alex, thank you! Yes, it is counterintuitive, but that is the truth.

[@meinarsche]

Thanks for giving us the keys to the kingdom. Also, this video had the most graceful, enjoyable background "music to bake bread to" I've heard on KZbin. Could you please (or anyone else) give the credits for it?

[@mariamarin7045]

Multumesc! Multumesc! Multumesc de un milion de ori! Sînt atît de bucuroasā ca v-am gāsit! Sînt la început, iar dumneavoastra explicati asa de amanuntit si limpede, încît am convingerea c o sa mi iasā si mie minunātii de felu' āsta! Intrebare: care ar fāina care i ar putea tine locul celei grecesti Robin Hood (pe care n o am)? Inca o data, MULTUMESC pentru tot ce ne daruiti!

[@HungryShots]

One of the best videos you have! Thank you so much for all the inspiration. Now I'm in the mood to make another bread although I still have some from the last bake.

[@BreadbyJoyRideCoffee]

I like it too. Thank you!

[@1407salam]

I usually get a nice rise but small opening. I’ll try your tips the next time I bake. Thank you so much🙏🏼

[@lbazemore585]

Just seeing your windowpane was a revelation!

[@NickSzabadkai]

Again one of these great Videos again! Many Thanks!

[@BreadbyJoyRideCoffee]

Thank you Nick!

[@JimBryson1]

Thanks for such a beautiful video at such a stressful time. I've been making sourdough for a long time, but have just done it by feel. Different hydration each time leads to different results. I will try this and do more coil folds and rest. I didn't realize that final proofing in the refrigerator was good for oven spring. I started a batch in autolyze this morning with 75% hydration by measurement before seeing that you had posted. Thank you!

[@BreadbyJoyRideCoffee]

Thank you Jim. The gases contract in the fridge so in same cell there is more gas capable to expand.

[@ResepFavorite]

I came back and was eager to try it. Thank you for sharing knowledge

[@ingerhaugland6763]

You truly are a master bread baker. Super impressive bread, and it's obvious you have an in depth understanding of every part of the process. Super inspiring and helpful, thank you for sharing your knowledge! :)

[@BreadbyJoyRideCoffee]

Thank you Inger, hope will help! :)

[@jenniecheung4569]

Thank you so much! I will give this a try next time when I bake. I have learnt a lot from you even though I have not yet achieved the great oven spring that you have always managed to have.

[@Riccardo_B]

You are the best👍👍👍👍

[@mmiglani8529]

This has been so helpful. How can I like this video twice? 👍☺️

[@nikinikolakaki9346]

In Greece we use this high protein flour to feed our starter, to make panettonne or Easter buns. Typically, we don't use it to make bread and if we do, we put a small percentage of it in order to enhance the strength of the dough. Actually, the crumb of this bread is a typical one of R.Hood. It is indeed the strongest we can find here in Greece. Thank you for showing how to use this in order to develop a better oven spring but in my opinion it is not as tasty a flour as others.

[@BreadbyJoyRideCoffee]

Hi Niki. Indeed mostly high protein flours are not so tasty. None impress in taste. R. Hood is one of a relatively good one. This is the reason for adding spelt there. Thank you!

[@nikinikolakaki9346]

@@BreadbyJoyRideCoffee if you intend to make pannettonne this year, I highly suggest RH :))

[@BreadbyJoyRideCoffee]

@@nikinikolakaki9346 :))) ok, thank you!

[@highandicap]

Fantastic! Thank you so much!

[@gracecchan]

Lovely relaxing video. And I enjoyed the whole 18mins of the music. 💖

[@BreadbyJoyRideCoffee]

Thank you Grace!

[@neverwinterfarms]

This is one of the best videos!

[@BreadbyJoyRideCoffee]

Thank you Shawn!

[@sanialeilamacapundag4846]

love the video! may i ask what the ambient temperature in your kitchen is? thank you

[@HingsonMChun]

Thank you for your insights. Including the temperatures helps. We are much warmer in Honolulu, Hawaii. I have successfully renovated my methods and have you to thank. BTW hydrating the bran is ingenious. You might try adding cracked grains to your recipe, it adds a nice niblet texture to the crumb. Aloha and Mahalo plenty.

[@BreadbyJoyRideCoffee]

Thank you! Glad it help. :)

[@vindicator54]

Thank you for such inspiration and something to aspire to. Would you address the factors to consider when adding wheat and rye flour to the recipe? Blessings to you and yours.

[@ismailbeevikmpitchai3650]

Hi Tks for the tutorial. My kitchen temperature is 27-28c. will 4-5 hrs be enough for bulk fermentation and open crump. Tks again

[@elkeschmitt623]

This looks fantastic, thanks for sharing this technique, I have been wanting to make a bread that has such a wonderful crust and light fluffy airy texture. I will certainly try this method.

[@BreadbyJoyRideCoffee]

Thank you Elke!

[@MrChristopherMolloy]

I invested in one of those Danish Whisks and I find that a simple Carving Fork works much better for me.

[@BreadbyJoyRideCoffee]

just tools :)

[@junedonaldson4344]

How about a metal potato masher?

[@MrChristopherMolloy]

@@junedonaldson4344 "how about" what?

[@junedonaldson4344]

@@MrChristopherMolloy you were talking about tools and so was Bread by Joy Ride. I was just suggesting another possibility.

[@peteschendel6781]

I have enjoyed several your videos and have learned a lot on sourdough. I have been at it for about 10 years now. I tried this recipe last week and had mixed results. I use Wheat Montana all purpose flour with 13.6% protein with 20% spelt and 80% hydration which includes water in the starter. I am not sure what hydration you use? My initial dough was much thinner and harder to develop gluten than this video shows so i am thinking I need to reduce my hydration by a percent or more; I kneaded the dough 15-20 min to obtain any kind of structure, but it was still tacky, but it worked out in the end. Also have you ever compared baking bread in a Dutch Oven VS on a bread stone in a steamed oven? Thank you for your response and informative videos.

[@Fabrizio.deitos-navalesi]

Thank you once again for this great vid Joyride. I'm despairing of managing to get such beautiful ovenspring from just sourdough bread. For the moment I never got such rise and always fear ill overferment my dough. Results are far from being as wonderful as the one shown here. I'm still trying though... Hopefully I'll manage to understand what I'm doing wrong! Let's keep it on! And keep faith 😊

[@BreadbyJoyRideCoffee]

Thank you Fabrizio. Just bake, make some small changes, see results, small steps. Will be better and better in time.

[@pmlag]

I finally started seeing the results I wanted when I stopped using the times of other recipes for the bulk fermentation (different temperatures have a big impact), and started measuring the rise instead. After mixing all the ingredients, I do 4 first stretch and folds separated by 30 minutes, put it in a transparent container and put an elastic band where I want it to rise to: 30% the height of the dough. When the dough reaches the mark I shape it and put in the fridge to bake in the morning. I'm getting great oven spring every time.

[@Fabrizio.deitos-navalesi]

@@pmlag thank you so much for this Pedro! The best result I got so far are with yeast + sourdough. But I'll work with your input s in mind now 😉

[@pmlag]

​@@Fabrizio.deitos-navalesi No worries! Also, make sure the oven is very hot for the first 20 minutes of steaming (I don't have lava rocks and just use a dutch oven). That has a big impact too.

[@juanitaj5248]

This was so informative and it even made me feel good while watching. Your gentle spirit shines through.. TY, I loved it .( :

[@judylerch7991]

Beautiful!!

[@BreadbyJoyRideCoffee]

Thank you Judy!

[@nikinikolakaki9346]

Wow!! You are unstoppable!!!!

[@BreadbyJoyRideCoffee]

:)) Thank you Niki! Warm greetings. It's cold here, I'm looking at the weather application, and I envy you.

[@nikinikolakaki9346]

@@BreadbyJoyRideCoffee Well, you are not the only one feeling so :)) But soon temp is going down here as well...A new general lockdown was announced today by the PM till end of November so plenty of time to ferment our doughs...!!

[@BreadbyJoyRideCoffee]

@@nikinikolakaki9346 yes I saw the news yesterday. here will be elections and politicians are avoiding to take some measures but the situation is not good at all ...

[@lilianyanar9915]

I had to add more... I use strong flour over 13, 14 % of protein. I tried to keep the starter on the terrace over night, it is 8-9 temperature here in UK; I kept it on kitchen table 20-22 Celsius.. all the same, the starter very active, but does not get triple... 2.5 yes, but no 3 times... Thank you...

[@FischerPete7]

What you are doing to this dough is absolutely, staggeringly amazing. I have started baking again but I doubt I will get anything like what you achieve. Stretchable, and it seems not to stick much to anything. Is there a trick we are not party to? Maybe oil on your hands? There has to be something. I was using a 10% part of wholemeal spelt flour with straight forward white. Might this explain why I cannot replicate your amazing results?

[@BreadbyJoyRideCoffee]

I make it like here: kzbin.info/www/bejne/rITRcp16f96SatU Most of the times I use wholespelt too.

[@FischerPete7]

@@BreadbyJoyRideCoffee Thank you for caring to respond; that is another very useful video. Will have to watch that a few times.

[@EnergeticMan]

So Informative, you deserve a Black Belt in Bullshido

[@martinebisson143]

Beautiful bread, i am from Canada and i dont know that robin is a good flour to do bread thank you

[@guzgoman]

This is a wonderful tutorial! In your written instructions, you said 7.5 hours bulk fermentation after the 3rd coil fold rest. Does that mean the whole process before the 17 hr cold fermentation, would be about 15 hrs? Or is it 7.5 hours after adding the starter and 17 hrs in the fridge? Your videos are awesome!

[@DianaMoon11428]

Good question. I'm a little fuzzy on what JRC's definition of bulk fermentation is. I typed out the instrux & it seems to me that bulk fermentation is everything before cold fermentation. My count is 8 hours.

[@BarneyHorvath]

Thanks for the video! Another gorgeous loaf of bread. You are the first person I see using such long autolyse process. I tried to do a 4-hour autolyse once when trying baguettes for the first time, using long bulk fermentation as well, but the dough collapsed by the end. This was an indication to me that most bakers, suggesting that you only need 30 mins - 1.5 - 2 hours max for autolyse, are right. Yet your breads are the most stunning and rewarding I have ever seen which makes me want to experiment with longer autolyse process - which I will! Also an interesting point you make at around 13:00 about internal and external strength (folds vs shaping) which, again, is something obvious I seem to have missed so far. I'm curious -- if I don't build enough strength during bulk, but preshape and final shape it tightly, will it also prevent a good oven rise, due to the tension on the surface of the dough?

[@jonasdaverio9369]

I suggest that your dough collapsing is probably more due to too long bulk fermentation than too much autolyse, espacially if you work with sourdough. Professionnals probably use shorter everything, because they want their bread to take less time in order to be less expensive. Short autolyse is probably more for an economical reason, and while there probably is an upper bound on the amount you can safely use, I don't think it is any close to what they do professionnaly, which is probably closer to the minimum required. Just a thought

[@BreadbyJoyRideCoffee]

I believe more in the internal tension created by the air accumulated in the alveoli than in the external tension you make in preshaping or shaping. Indeed, if the flour is not strong enough, it will not withstand such long autolyse times. The dough will become much too stretchy, losing its elasticity and as a result the dough will not be able to hold its shape. So it's worth trying with every flour.

[@barrychambers4047]

You really have a lot of followers now on KZbin! Really nice looking loaf. Are you sure you didn't inflate that thing, when nobody was looking, with your bicycle pump!!! Thank you for your videos. Please keep it up!

[@BreadbyJoyRideCoffee]

:)))) good idea . Thank you Barry!

[@SolCanyonKitchenWisdom]

Can I ask you what size wood pulp basket you use because the link under your video goes only to the 9 inch round one but I want to get the other one like you have did you get the small one which is for 500 g or did you get the larger one for 750 g for this recipe that you’re using in this video? Please let me know. Thank you.

[@artvandelay1555]

I have a question about overnight in the fridge. You commented that your dough had not risen much and i find lately that mine seems to rise more that i would like even in the fridge. Why the difference? It's enlightening to see how much manipulation your dough can take. I have had some successes, but lately just not the ovenspring that i should get. I am using a Dutch oven. It's more humid here in So Cal as of late. I just don't know! Thanks for any advice.

[@nikosmix]

Excellent as usual...!! A small request would be to give us the temperatures of your kithcen and if possible of the dough throughout the process...!

[@BreadbyJoyRideCoffee]

22-23 degrees Celsius in my room. I don't know dough temperature, never measured.

[@nikosmix]

@@BreadbyJoyRideCoffee Thanks a lot...!

[@brucewan2292]

Amazing techniques, may I know how you make the dough not sticking to the table?

[@HussiAli123]

Water

[@BreadbyJoyRideCoffee]

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

[@benshai]

I gotta say, I follow you for a while and I make sourdough bread for a while.... I don't know why but there is a difference between us.... I bake beautiful bread but its never even nearly as elastic and extensible as yours and never bakes like this!! there are many variables in this equation but still... I can't explain that... And how can you bulk for that long? what is the temperature you're working with?

[@dominikjezuit]

My kitchen is around 18 °C and I never have enough time in the day for bulk ferment ! I just keep adding more starter lately and hope for the day I can do bulk in 8 hours :D untill then I am suffering.(my starter is very active)

[@MeEatingCake]

@@dominikjezuit You should try his recipe for lazy bread. Here it is fermentet at room temp overnight, you can do the same and just add more time in the end, maybe baking the next day in the afternoon :)

[@dominikjezuit]

@@MeEatingCake I'll try ! Thank you

[@benshai]

@@dominikjezuit I feel you man, I have the exact opposite condition, room temp is high :) but I recently got a fermentation station so its better now, but still.... bulk for 8 hours... its way too much for my temp

[@BreadbyJoyRideCoffee]

try to work gluten very well in early stages, fit the water for your flour (lower the water if the flour does not suport). and will be better and better

[@buzzymm]

I was actually gonna ask if you were Canadian since you are using robin hood flour. Its made from Strong red wheat. I also like using strong white wheat but it can be tricky to find.

[@arnobmondal9823]

Does the Spelt Flour make the dough more extensible?

[@tanyadaniellobb7696]

Can I use my kitchen aid if so what would be the process.

[@cipriancorneliutataru6162]

Great 🙏Great

[@BreadbyJoyRideCoffee]

Multumesc! :)

[@leroyjenkins3179]

whats the temperature in your kitchen? :) mine is 21 and i wonder if i need to change the time on bulk fermentation??

[@nclinh]

could this technique be applied to normal yeasted bread? I don't have a sourdough starter yet and wanna make some bread from normal yeast.

[@SolCanyonKitchenWisdom]

Also, can you tell me what ratio you build your levain? Is it 1-3-3 or 1-4-4 or 1-4-4? And for daily feedings of your starter when you’re not baking, can I ask you what ratio you use for your daily feedings?

[@anhaofdecember]

I have been binge-watching your sourdough-bread making since I found your channels. bravo to the unique contents. One thing I have noticed in this recipe is that the final proofing in the fridge lasts much longer than some of others, is that for a particular reason? and can you tell me why? Will a shorter proofing time affect remarkably the final result? Also, I have learnt that at 4C degree the sourdough tends to be stressed and inbihited. So I understand that what we should look for, and no higher temperature, is that right? Thank you in advance and keep up the good work!

[@BreadbyJoyRideCoffee]

Thank you! Long cold ferment will help in flavors development. But will not be so much difference between 10h, 12h or 15h. So you must see how is better for your daily program. But definitely will be more complex flavors for one with 2 hours cold proofing or one with 18 hours. At 4 degrees there are still some enzymes that make it's job inside. :)

[@axdesignorg]

god of sourdough bread!!

[@Jesterday31]

Thanks for your commitment to teaching. I have a few questions 1- The tray on top blocking the heat doesn't seem to be a problem for you in terms of heat reaching the loaf, is this due to a long time of preheating? When I tried this the heat simply wasn't sufficient for the loaf to bake properly. Your method seems more convenient than dutch oven/combo cooker methods, that's why I want to learn if its even possible for me to get enough heat with the oven I have(which has heating only from the top). 2- What do you think about Caputo 00 pizza flour for bread making?

[@MetalSinger1987]

Obviously the temperature in the chamber must have reached the top and should be even all across it. Are you sure your oven has upper and lower resistance? Caputo blu is a wonderful flour for pizza and a good one for bread, it doesn't have that much of a flavour for baking bread though. You can use it coupled with whole flours or less refined ones

[@MrTizeno]

I have the same problem.

[@BreadbyJoyRideCoffee]

From what I noticed each oven is different and the baking method must be adjusted by each one. What I do doesn't fit in someone else's oven. Small adjustments must be made and the results followed. But the oven alone will not do the job if you have not prepared the dough and fermentation extremely well in advance. Usually people only look at the problems of the oven and not those of the dough. I like Caputo flour, of any kind, I used it with very good results.

[@wowbot23dabot55]

hey im pretty close to achieving this. today it came out pretty much a ball with nice holes but...mostly middle up...bottom part I think it collapsed due to bad scoring may that be it ? still a really nice bread I may add ^^

[@superfoodsmoothies]

Wonderful video thank you! I live in the tropics where it's 28c or about 83f . Would you suggest a shorter wait time for the last coil fold and the bulk at that temperature? Also I notice my dough rises a lot overnight in the fridge though the temperature is 3c. Could it be because my starter is wholemeal or is it something else causing the overnight rise? If you have any advice I would appreciate it.

[@BreadbyJoyRideCoffee]

Certainly bulk must be shorter. But It's very strange that rising at 3c. Are you sure there are 3c?

[@superfoodsmoothies]

@@BreadbyJoyRideCoffee yes it is. I think because I use home milled wholegrain flour in my starter it ferments quicker even in the fridge. Thanks for your reply!

[@vf254]

Thanks for the video! We can send you some Robin Hood flour from Greece anytime you want...

[@BreadbyJoyRideCoffee]

:))) Thank you!

[@evtheo2308]

Hello! Thank you for your amazing recipes and you great advices!! I was just wondering if I should use the oven fan for baking bread with ducth oven. Especially when I take the lid off , it should make a big difference with and without fan, as the fan can bake very quickly and make a bread crispy without removing so much moisture from it, right? So which one would be better? Thanks a lot! : )

[@RESISTFEAR]

What flour do you use for your starter? because it doesn't look like WW. BTW I love your channel subbed for sure....

[@chenwen-hao5023]

Hi, do you bake it straight out from the refrigerator or wait until dough is at room temperature? Thanks

[@GamerMasterlink]

Straight from the fridge said on the coments bellow

[@benjaminemram4409]

I really really love your videos !! Can you someday post a video of a bread made with yeast ? Thanks from Israel 🙏

[@BreadbyJoyRideCoffee]

I do with yeast but still love more loaves with sourdough. But I will post one with dry yeast in future.

[@gentryng]

Love the technique, and I agree I notice big differences in flours I've used. Thanks for inspiring me on my journey. Quick question, I've recently moved to a "mix all in" approach... To cut down my time investment. So, flour, salt, water, starter all-in at once. And then largely still follow your techniques for strong fold, lamination, and coil folds. With great results. Have you ever tried mix-all-in?

[@BreadbyJoyRideCoffee]

yes I tried. good results but not on top. no knead when I don't have time: kzbin.info/www/bejne/hJi2fpuqh9ySprc and "lazy bread" overnight: kzbin.info/www/bejne/rpOwonquesumrKM

[@isaccov1]

Hi! Thank you again so much for your videos, always beautiful. I have a question: it happens to me that when I have finished all the coil folds and the last rest, when I flip the glass container upside down to make the dough fall onto the bench, it just doesn't fall. The dough stays stuck to the glass. When I made the coil folds there was no problem. So I have to use my finger to free the dough from the container and I damage the dough a little. Do you know what I can try to solve this? Thank you again from Italy!!

[@BreadbyJoyRideCoffee]

It happens to me when gluten did not develop well from the beginning. When I didn't fold at all, or the last fold was made many hours ago. Or at wholegrains.

[@bread8202]

Wait, is that basically a reply to my email? :) I see you've taken to heart my comment on more resting periods and shorter (3-5 min) rubauds. From my experience 90 minutes do the same job as 2 hours, meaning there is no point in extending it that much. You are now featured on my channel, you're great. P. S. gotta get me one of them thick steel trays, those are awesome.

[@JESSEROYAL]

What kind of flour are you dusting with when it goes in the basket? Beautiful loaf!

[@BreadbyJoyRideCoffee]

What flour I have at hand .. all purpose. I don't use anything special. I just sprinkle the proofing basket with rice flour.

[@BreadbyJoyRideCoffee]

Saw some of your videos. An impressive atmosphere there. You transmit so much, excellent. Congratulations! Uh, amazing, like it so much!!!

[@TimothyReeves]

5:55 wow!

[@kp2892]

Where do you get the baking rocks? Thank you, I love your videos :)

[@alexagri618]

joy ,,you are the master, do you can do a bread with a dry yeast?

[@BreadbyJoyRideCoffee]

Thank you. I have no experience with commercial yeast, but recently I played with it and made a pretty beautiful pan de crystal. I will post a video soon.

[@alexagri618]

@@BreadbyJoyRideCoffee great joy,,,, wonderful

[@AuroraClair]

How long have you been making sourdough bread? Nice scenery :) cheers from Slovenija

[@BreadbyJoyRideCoffee]

3 years :) Thank you Aurora! :)

[@cloudmel6458]

Beautiful, not sure I can do it with low protein flour, around 10 - 11 though

[@BreadbyJoyRideCoffee]

see here with low protein: kzbin.info/www/bejne/anyrpYWeoNNrgKs

[@AuroraClair]

Do you grease the glass containers? I tried coil folds for the first time and I put the dough in a glass container, but didn't grease it. It stuck quite a bit for a couple of folds, but got better later on. Still curious if I should have greased it? Thanks (: Edit: btw, I let in bulk at 24°C for 5,5 h. I think it wasn't as ready yet but I was afraid of overfermenting it. This is only my second attempt. Hope it turns out good :) in the fridge for overnight proof atm

[@BreadbyJoyRideCoffee]

I only put oil on when I'm not going to fold for many hours. Otherwise if the gluten is well developed it should not stick.

[@dianderson7599]

Hi. When you perform the lamination, do you wet the work surface?

[@junedonaldson4344]

Hi Joy Ride Coffee. I am wondering about your name as there is a cafe called Joy Ride in Bolivia, where I live. Any connection? Anyway, as you mentioned that you added spelt flour to the mix to add flavour and I don’t have any, could I substitute rye flour? I love this video and will try this recipe tomorrow to improve my oven spring. Thank you!

[@BreadbyJoyRideCoffee]

No connection to Joy Ride from Bolivia. I'm just a Coffee fan, I like to make long rides on my motorcycle (Bolivia is a far away dream) in searching for Joy if life. Bread is somewhere too :) Sure you can substitute with any whole flour. Thank you!