Common WEAK FLOUR, sourdough bread test. 70% vs 80% | by JoyRideCoffee

[@locomademoiselle]

I absolutely love the combination of nature shots, family shots, beautiful animals, classical music and bread making!!! Really made my day :) Thank you!

[@maxbooth179]

"we fold whenever the dough spreads out in the tray" that's a good development, it's intuitive

[@TheGuavaGirl]

I saw this in my recommended videos and thought, huh I feel like I’ve seen all your videos where was this one hiding. Lo and behold it was just uploaded. Thank you for including the tougher parts like just how sticky the dough is or how you needed to scrape it from the bowl during coil folds. Sometimes I get a little self conscious and worried about my dough’s consistency and those clips help me get more insight.

[@BreadbyJoyRideCoffee]

indeed, many times we only need confirmation that it happens to others as it does to us. it is never perfect but we need to trust ourselves

[@gentryng]

So, of all the videos I've watched on my sourdough journey, this one most accurately reflects my struggle of working with my dough. Even though I use an 11.7% "AP Flour", it is a struggle much like this video of the 80% hydration dough. I very much struggle with maintaining tension in my dough. I'm going to keep working at it, but definitely considering dropping closer to 70% hydration and working from there. Yet again, I learned something new. Thanks for your videos!

[@putrig4480]

Same here I only have access to 11.7% AP flour where I live so I have to figure it out my how to do better - all this time I thought I was all alone having this problem 🙂

[@irynapatzer3489]

Absolutely in love with your videos and the music you choose for each video. That is simply historically classical! Inside and out!!! Thank you from the bottom of my heart. ❤️ 💙💛Ukrainian girl living in the USA and baking sourdough bread.

[@sharanbirbrijnath549]

Superb, thank you for this ....I have a flower mill up the mountain where I live in the Himalayas which I shall visit tomorrow

[@donnar4261]

Beautiful video!!! I love to watch you making bread, so delicate and perfect, and the landscapes are amazing. Thanks for sharing

[@carmenv28]

Congratulations for these two gorgeous breads and for the advertise of this amazing country. You put it in such a way that I want to buy that weak flour more than any other one in the world. Especially that it comes from the heart of Romania, my birth country that I miss so much these days. Thank you for all the tips and tricks you share with us. Many of them I applied them myself and I can only be grateful to you for them. When you combine your techniques with music, your videos are pure bread therapy ...

[@BreadbyJoyRideCoffee]

Multumesc Denisa, frumos mesajul tau!

[@mrjuno1]

A note of thanks. Yours is the most helpful KZbin channel of the many I've watched, and I have had success following your method at 80% hydration with various flours.

[@BreadbyJoyRideCoffee]

thank you!

[@valeriafuriasse9903]

amazing combination of music and video

[@bread8202]

Beautiful! With the way you bake hydration matters less than the folds. More folds - more airiness.

[@adelinalazarescu7836]

Amazing! It's just the video I needed! Also the detail with more folds at the time dought spreads was what I needed! Thank you!

[@deqnski890able]

Home, home sweet 🏠 Thank you for the great content 👍

[@Fabrizio.deitos-navalesi]

Thanks a whole lot Joyride! Always learning lot of stuff in your videos. Some points that I wanted to clarify, if you have some time : 1- Basically, you fold your dough when it spreads (meaning when it doesn't stay together), and do rounds of folds/rest until you achieve this consistancy. Right? 2- do you schedule your starter feed in order to have it at its peak when incorporating after autolyse period? 3- From the results, do you think that 80% really brings that much difference, knowing how painful the higher hydration is to manipulate? Thanks in advance and take care mate! Cheers and thanks also for the music and beautiful landscapes! 😉

[@BreadbyJoyRideCoffee]

Folds are most for structure. (gluten network is developed very early by kneading and lamination). Like a preshape. My starter is on peak for many hours. See here: kzbin.infoUgyj9c5wdJuX91zZN7R4AaABCQ?app=desktop I like more high hydration loaves, more nice in hands, more tasty from my point of view.

[@Fabrizio.deitos-navalesi]

@@BreadbyJoyRideCoffee Thx for your answers! Valuable as always! Take care

[@TofiYee]

Thank you so much for sharing. I learnt so much from your channel! 🙏🏻🙏🏻

[@facundomarchetti7277]

Amazing! you fill me of inspiration to make bread at 80% or even more! I'm so grateful

[@amandinelemaire6854]

So cool on Strauss's "Blue Danube" music👍 What a beautiful country!

[@eliseleonard3477]

The Strauss was just so perfect for this process!

[@CarlaTudor]

Wow, thank you so much for this video. I learned a lot. This week I had an extremely runny dough and I did not know what to do. Thank to your video I now know had just had to continue folding!

[@69vrana]

That moment when you see "Gorenje" product sticker on oven... Priceless. Cheers from Slovenia, love your vids, content and visuals.

[@kevinu.k.7042]

Another superb video. The Danube Meadow shots were incredible and so well filmed. :) I was shocked at how cheap the wheat was so I went hunting. The European wholesale price for wheat is 0.4 Eur / Kilogram today. I am astonished. We have weak home grown flour too. For a freeform loaf 65% hydration is as good as it gets. With added broad bean flour (fava), or chick pea flour both at 4 %, substituted for flour of the same weight, a stronger dough can be developed. They also add a pleasant flavour. Thank you for sharing this wonderful video. Post Script: I stick with stone ground flours. That way even with white flour the germ is rubbed into the flour, not removed pre high speed roller milling. I also buy wheat from my local watermill for home milling... then the fava bean flour/chick pea flour (or vitamin C) really comes into their own as freshly milled flour is more extensible and less elastic and they increase the dough elasticity rather well.

[@ranawaqfi8605]

I wait for videos by the hour! Thank you for teaching us so much!

[@MohammedAmrani]

Excellent video, just as every other one from yours. Thanks again !

[@emanahmed7377]

Wow I’ve never been this relaxed watching a sourdough video. So relaxing yet so informative. Thank you so much.

[@ingridschumann9453]

I am so glad I found your KZbin Channel. Thank you for your great video instructions. A great resource for every home baker. Keep up the good work! :)

[@BreadbyJoyRideCoffee]

Thank you Ingrid!

[@rositzailieva5969]

Thank you very much for your new video! Bulgarian flour is also weak, so this was very helpful to me! You inspire me to continue with my bread skills developing. Not giving up :) And I like your style of video composing, so relaxing!

[@arsulaksono881]

your videos set you apart from the others.. from the countryside landscape, tranquility and music.. it fits perfectly with the concept of rustic baking and meditation...., keep on going !

[@BreadbyJoyRideCoffee]

Thank you!

[@wolmannn]

Merci ! J’ai beaucoup appris en regardant vos vidéos ! Mes pains sont dix fois plus beaux !!

[@celiareginadacosta9718]

Great tips. I like yours videos so much. Thank you for share.

[@the_bread_code]

Awesome! Your technique is top notch. What is the temperature of your fridge typically?

[@BreadbyJoyRideCoffee]

3-4 degrees

[@the_bread_code]

Have you tried proofing 24 hours in the fridge? The 16 hours is the perfect time for you?

[@nikinikolakaki9346]

Great work! Amazing video (scenery+music) Congrats! Greetings from Greece! (we've been watching you...keep up the good inspirational work)

[@meysakus1234]

im fan of your channel love the songs nature....... i jsut start in surdough world... have till now not this oven spring but im doing better... i love your job very great

[@BreadbyJoyRideCoffee]

Thank you!

[@mariadelcarmenvicente1597]

Beautiful video, and so interesting! Just loved it!

[@spanky4446]

Man! Romania is a beautiful country. Well done my friend, very high quality content.

[@michaelmicha6941]

Loving your videos, sourdough making is a great skill. Keep going

[@dr.med.elisabethphilipps285]

You are the best! I love the Videos without chatting silly commentary ! We have in Germany in Corona-time many joy to bake sordough bread. Maybee can You try mixing some haselnuts , walnuts or dry tomato in the dough?

[@BreadbyJoyRideCoffee]

Thank you, sure there is a lot of place for experiments.

[@faytong4670]

Your videos are very relaxing, soothing and simultaneously "food for the soul"! Thanks for experimenting and letting us see the results! Keep it up! You are an asset to the sourdough baking community! (Loved Romania- everything is so inexpensive there! You have to share the roads with the horse drawn carriages- so quaint!)

[@johnnypetro9314]

In the back of my mind I’ve been thinking “He has some special flour that helps him get that beautiful crumb. I bet he can’t do it with weak flour." Then I found this video. Perfect. I couldn’t be more wrong! Thanks so much! 😹

[@BreadbyJoyRideCoffee]

Thank you Johnny! every flour has its potential. the problem is more in our hands and head not in the flour.

[@jannesto2577]

Nice tutorial as usual. Congrats.

[@benjaminjosephfoster]

I was just catching up on your videos from the past few weeks, and have not seen anyone in the comments point out the perfect music choice. Blue Danube Waltz for the wheat that grows by the very same river. Well done!

[@BreadbyJoyRideCoffee]

Thank you Benjamin!

[@isaacmagalhaes7279]

new camera? production value is increasing, very nice! I learn a lot from your videos!

[@2013nicolas]

What a great video ! THANK YOU

[@bearrieto]

I love you, I learn so much from your videos! 💖

[@நான்எப்போதும்ஒருபையனைகனவு-ட3ள]

Thank you! I got a my goal as you. Wet dough is rule!

[@BreadbyJoyRideCoffee]

Thank you!

[@MertD34]

Amazing content as always, thank you.

[@pranshubhagat3329]

Thank you for this

[@catherinetemprano7302]

Bonjour Bravo pour vos pains Lorsque vous les sortez du froid vous les laissez à température ambiante avant de les enfourner ?si oui combien de temps merci de votre reponse

[@dibyanshusekharmohapatra9929]

Simply incredible

[@thegense6493]

Love the music on this one...

[@josephcarabetta1494]

I can only Imagine how Animated you are when you cut one of your beautiful loaves of bread. Most rewarding to watch Thank you , Cheers from Australia

[@waaahl]

Very informative video, as per usual. Question 1: When you laminate the dough, do you oil the table beforehand, or do you put water on it? Question 2: I also noticed how you didn't preshape the loaf. What is the reason for that?

[@BreadbyJoyRideCoffee]

1. just some water, but not too much 2. with this method each coil fold is like a preshape, create structure and reorganizes the alveoli

[@waaahl]

@@BreadbyJoyRideCoffee Thank you.

[@sergisicilia]

Could I ask you if this flour could be comparable to Khorasan? I saw you had a video about Kamut... and wondered if you felt these two flours to be similar (in the sense that both have a weak gluten). Thanks a lot.

[@Figaera69]

I love your videos. Would you be willing to experiment with enriched dough?

[@DantHimself]

do you oil your glass containers? great video

[@green7apocalyptica]

He does,you can se it in prevoius vids😉

[@BreadbyJoyRideCoffee]

not always ... just when I don't make folds. in this case did not put any oil in pyrex dish

[@yinyanchan]

You have magic hands that could turn any flour into beautiful sourdough. I have been baking for two months and I still having inconsistent results. So far, I am only able to get an ear on three loaves. I don't know what I did that makes the difference.

[@BreadbyJoyRideCoffee]

fermentation control I think is very important

[@maryj3240]

Hi, do we need to oil the glass disc where you put the dough in while it’s fermenting?

[@MetalSinger1987]

Great work with such a weak flour. How do you evaluate the end of the first proofing? In every video you specify the hours but looks like you don't really look for the doubling in volume. Keep up with your channel, I'll surely look forward for new videos

[@PORSCHER911]

Very inspiring. I have two questions if you don’t mind, have you ever used vital wheat gluten for weak flour, was it useful? And do you recommend using all purpose flour plus both whole wheat and rye, like (80/10/10%) for example?

[@micahtycer3971]

I want to extend a huge Thank You to you BbJRC. Just tonight I finally nailed a superb sourdough loaf after about 9 months of trying. I dont comment much, but I've watched all of your videos and read most of the comments. Following your methods have really made all the difference in taking my bread to Instagram level quality, haha. I wish I could post an image of the loaf here. Suffice it to say, it was amazing. As are you😁 Thanks again.

[@BreadbyJoyRideCoffee]

Thank you, show us your intragram link :)

[@micahtycer3971]

@@BreadbyJoyRideCoffee I would, but I didn't take very good photos and the bread knife I was using was dull and really ripped the crumb shot. But I'll snap the next one and share. P.S. Today's sesame rye boule was also amazing! I owe you so much. Forever in your debt, haha😂

[@ricos1497]

Fantastic. Which one tasted best? Also, do you have affiliate links for your bowls and dough stirrer? I can't seem to find deep metal bowls like yours anywhere. If you provided links, it would be nice to be able to buy some and know that you got something from it.

[@BreadbyJoyRideCoffee]

I don't have affiliate links. Metal bowls are from a store-network METRO - cash and carry. I like it very much, has some rubber at bottom for better aderence on table. Stirrer is "danish whisk", you can find it on amazon.

[@ricos1497]

@@BreadbyJoyRideCoffee thanks, I'll look for them!

[@ricos1497]

Sorry, I meant to ask, what size are your bowls? Just so I can buy the right thing as my bowls are all too small for mixing!

[@sharanbirbrijnath549]

Please can you do a sequence on lamination ?

[@jorgecuellar4699]

Amazing! Thanks for get into details! Which temperature would you recommend at the fridge? If we want to skip this step, we should do bulk fermentation for other 2 hours ?

[@BreadbyJoyRideCoffee]

3-4degrees C. Yes, you can make final proofing at room temperature for 2hours.

[@eshoras]

Love the Video and the music

[@jadziemdalej6979]

hi you only use wheat starter or rye also? which one is better in your opinion because I don't know whether to hold two or just one (which) is enough for me. greetings man.

[@geesecougar2]

Great vid! Do you let the dough get to room temp after cold proof and before bake?

[@BreadbyJoyRideCoffee]

no. straight from the fridge

[@priscilapubul6147]

Excellent!!

[@dawiddziuba6110]

I'd love to see rye sourdough bread!

[@katyaivanenko2174]

I'm very excited to be able to make this myself. Right now, I only gave weak flour, so I'm looking forward to being able to make good bread with it. I just had one question, what temperature was your room for bulk fermentation?

[@BreadbyJoyRideCoffee]

AKatWhoReads 22-23 degrees Celsius

[@11STANE11]

I followed this recipe to the letter but my dough 70% hydration was closer to 80% in terms of properties and during lamination gluten just broke. Not all weak flours are the same... I must try with lower hydration like 55-60% because i felt that would be manageable with this flour.

[@cathylaunay9911]

Bonjour Quel type de farine vous utilisez pour avoir moi j utilise de la t 65 et t 80 mais mon pain n est pas aussi beau la mie plus serree

[@Tree2Tool]

What is the protein content of flour you used? The color of the flour looked great. Stone milled? I'm also trying some of T.J., 50% whole wheat today. It may or may not turn out. Temperature here dropped to 55F & the levain slowed down. I'm also trying your over night ferment. Too many variables, I'll see what happens. Thanks for this video.

[@afantana]

loved your vids. thx for all. going to try with the local flour too (weak as you mentioned). Have you found any local source for strong "bread flour" - in any of our local chains ? Mersic.

[@BreadbyJoyRideCoffee]

gasesti in magazinele italienesti de prin orase (manitoba casillo), la metro Manitoba Caputo, chiar si la careefour am luat Manitoba Molino Chiavazza. Sau online de la vinooonline.ro

[@afantana]

@@BreadbyJoyRideCoffee uh. mersi frumos. (un extra o in link btw) - ai si un Cafe Racer ? :D

[@thythyale]

Applause! 👏

[@artemiypolozhintsev6190]

So good content for European folks with hard to find strong flour. What is your ambient temperature for bulk rise?

[@BreadbyJoyRideCoffee]

22-23 degrees Celsius

[@mertd.1345]

Can you try using different amount of whole wheat flour with common (weak) flour?

[@romeogherca3774]

Esti tare frate!

[@JoeKaye959]

you're a master

[@fmara5223]

Very nice. Are you studying to open a bakery?

[@BreadbyJoyRideCoffee]

no ... just homebaking for pleasure :)

[@itaybm2]

I love your videos and the editing is fantastic! One question: why autolyse a weak flour? Since autolyse weakens the dough, I would say it may even turn better without autolyse!

[@BreadbyJoyRideCoffee]

I think it helps me to have a well-developed gluten from the first phase, before the starter produces gas. Even if the dough becomes a bit extensible through more frequent folds, I manage to make it keep its structure.

[@jotamao]

Genial amigo🫶

[@lingyushi540]

May I know what did you put at the bottom of oven? Is that hot water? Thanks..

[@BreadbyJoyRideCoffee]

yes, hot water on lava rocks. see here: kzbin.infoUgyVXU1zbtYfpTiV_tx4AaABCQ?app=desktop

[@lingyushi540]

@@BreadbyJoyRideCoffee thank you very much...learn another method of baking now😊

[@ciprianghiras712]

Buna draga Serban, da mi voie sa ti fac cele mai sincere felicitari pentru maestria si minunata tecnica pe care o demostrezi in videourile tale ca sa nu mai vorbim de montaj, surprinzator si foarte placut de urmarit. Ma numesc Ciprian si iti scriu din Albenga un orasel pe coasta Marii Ligure. Am redescoperit cu pandemia pasiunea pentru brutarie pe care o abandonasem cu cativa ani in urma si datorita videourile tale si a informatiilor pe care le impartasesti incerc sa imbunatatesc aluat dupa aluat tecnica si cunostintele mele. Mi ar facè o mare placere sa ne corespondam sau chiar sa ne auzim daca iti face placere pe aceste argumente. Mail de pe care comentez este mail ul meu personal. Nu sunt foarte practic de cum il vezi in backoffice asa ca ti l las pentru siguranta:[e-mail]. Iti multumesc inca o data din toata inima pentru placerea si pasiunea pe care o transmiti sunt cu adevarat o sursa de inspiratie pentru mine. Numai bine si "open crumbs" cat de multe :))

[@BreadbyJoyRideCoffee]

Salut Ciprian, multumesc pentru mesaj. E foarte frumos acolo la voi, am fost si eu cu motocicleta pe coasta Liguria si mai ales in zona Cinque Terre. Si mancarea e fabuloasa acolo in zona.

[@andrehenriquemoreiraalbann9450]

Hey man, cheers from Brazil ! Everything I learned of baking bread was from your videos. Do you happen to know how much protein this flower has?

[@BreadbyJoyRideCoffee]

don't know ... maybe around 10-10.5. on hand feeling

[@andrehenriquemoreiraalbann9450]

@@BreadbyJoyRideCoffee great, that is the same I get here. Thank you very much

[@adityaprakash9010]

I find that after a few hours of cutting, the outside crust, which was very crispy, begins to become rubbery. How do I stop that/delay that from happening?

[@BreadbyJoyRideCoffee]

Try several storage methods. It depends on your preferences. If I want it crispy, I only keep it in a paper bag. If I want it soft, I keep it in a plastic bag. But in general a bread keeps very well if it has been leavened properly.

[@adityaprakash9010]

@@BreadbyJoyRideCoffee Thanks for this. What I have currently been doing is leaving the leftover bread in a turned off oven overnight. Maybe i'll try covering it in a paper bag too.

[@orestesmas]

I'm learning a lot with your videos. However, I've a little question: You calculate your hydration *before* adding the sourdough, or *after* it?

[@BreadbyJoyRideCoffee]

after. (on final hydration formula I add water and flour from starter)

[@estefaniarincon5696]

What is the temperature where you live? thinking in my bulk fermentation

[@BreadbyJoyRideCoffee]

in my room around 22-23 degrees. now is full summer and I have 25-26 inside my room

[@glossygirl74]

At 11:05, you said that the 70% hydration dough did not need folding. What would happen if you did fold it anyway?

[@BreadbyJoyRideCoffee]

I would have increased the elasticity to the detriment of the extensibility and the crumb would have been too tight

[@glossygirl74]

@@BreadbyJoyRideCoffee Ahhh, OK, thanks.

[@justinbouchard]

It's about how much water the flour can handle to me. Some flour 70% water acts like 80% water. If that makes sense :)

[@rafaelcordeiro9228]

Would you mind telling me why you didn't do a strong fold as usual?

[@BreadbyJoyRideCoffee]

I was a little away in the city for one hour. But I guess a strong fold will help alot.

[@rafaelcordeiro9228]

@@BreadbyJoyRideCoffee Thank you Very much! With your help I've been able to bake some decent loaves.

[@jvallas]

Rafael Cordeiro What does “strong fold” mean? (Couldn’t find it with a quick google search.)

[@sharanbirbrijnath549]

What are the dimensions of your glass bowls please ?

[@BreadbyJoyRideCoffee]

20x20x4cm

[@diegocarmona2486]

Had been thinking about this for a long time, have you compared 80% vs 90%? is there really a sifnificative improvement that's worth the increase in handling difficulty?

[@BreadbyJoyRideCoffee]

I'll make this test but not with this flour. :)))

[@MR-xw7mc]

@@BreadbyJoyRideCoffee why not, give it a try with this flour :) 90% even 100% hydration

[@Jarles123]

do you water your work surface before lamination ?

[@BreadbyJoyRideCoffee]

yes, some water but not too much.

[@Jarles123]

@@BreadbyJoyRideCoffee thanks! what about the glass ones?

[@lenapanf4830]

Hello, would you be kind enough to give me a little bit of advice, please? My dough was rising to fast and got very sticky at the end that it was not possible to shape it , dont know what ive done wrong . Thank you

[@green7apocalyptica]

Maybe it overproofed?🤔

[@lenapanf4830]

@@green7apocalyptica thank you. I followed the instructions though. It took 6 hours from adding the leivin to the shaping stage .

[@felipecarrasco4922]

thanx dude

[@dianamirela9021]

Bună! Mai știi să îmi spui, te rog, care era temperatura frigiderului?

[@BreadbyJoyRideCoffee]

Diana Mirela Marcu cat mai rece 3-4 grade C daca se poate

[@dianamirela9021]

@@BreadbyJoyRideCoffee mulțumesc! 🤗

[@mihaipaun1403]

De unde ai luat ustensila de framantat (si cum se numeste) si acoperitoarele? Multumesc

[@BreadbyJoyRideCoffee]

poti cauta dupa "danish whisk". e de pe amazon. "acoperitoarele" sunt niste "shower cup". le mai iau de la hoteluri :))))

[@mihaipaun1403]

@@BreadbyJoyRideCoffee super tare!! Multumesc

[@adelinalazarescu7836]

Acoperitoare se gasesc la Jumbo daca ai drum, la articole de baie si la cele de bucatarie, pentru acoperit mancarea. Eu am comandat Danish Whisk de pe aliexpress, dar banui ca acum cu pandemia nu mai e la fel de simplu cu posta

[@lashermanasmora9145]

Looks amazing but not all flour are created equal , weak in your country is diff than weak in the USA . Love your videos

[@MR-xw7mc]

You should've tried with 100% hydration

[@flee-jy3de]

Even the most common flour can be used making bread?

[@BreadbyJoyRideCoffee]

you can try. nothing to loose, gain experience. :) when you have a better flour it will be easier for you

[@bluemaki1]

I am using bread flour with 12% protein and I cannot even go beyond 70% hydration. It would be too hard for me to handle.