Crispy TWISTED SOURDOUGH Bread. Mechanical kneading. | by JoyRideCoffee

[@jirapornrangsitphol5468]

I like this style. Can eat a lot of crispy crust..

[@JustFFun908]

Very classy and inspiring as usual! You pushed the dough chemistry to a new constellation. The Joy Constellation. The smell of Joy & goodess,reached Toronto as well! Multumesc! Thank you Joy!

[@antoinettefarrugia6820]

That is my kind of bread! Yummy loves it

[@jyn5178]

I made this recipe over 2 days and I baked it today!! The dough was really nice to handle midway through the bulk. The crust was thin and crackling with bubbles. I put it into a loaf pan and steamed it by placing an identical pan on top. I will try increasing the whole wheat (freshly milled). Thanks for your excellent tutorials.

[@myriammoquin2684]

OMG this turned out so great. Perfect! wasn't a uniform as the loaf was wider at one end than the other but otherwise it was perfect and every stage my dough looked and acted exactly like yours. I can't thank you enough for this recipe. Made it for a potluck dinner and people were asking "hey is there a new French bakery in town I don't know about?" SO PROUD

[@vincelieu4425]

I like to see more machine kneading on your channel as that is what I am doing now (too much pain in my hands) and also please post more sourdough baguette making if you can. Thanks.

[@raymondbond1966]

What a beautiful production. I will try this soon. So peaceful just to watch the video. Thank you.

[@mailsunshine]

Thanks for sharing. It looks so delicious. I love it.

[@adelatriana8871]

Thanks for the Bread Pd:. Love The seeds ....

[@nikinikolakaki9346]

Your crumb is out of this world!!! Awesome bread!

[@BreadbyJoyRideCoffee]

Hey, Niki! Thank you! Warm greetings!

[@starshinetwenty4610]

Hi ! You do Great job ✨️ Would you please do a video about how to make starter or poolish? Thank you🙏 ❤💐

[@Just_Enni]

You are a master my friend!

[@jyn5178]

so inspiring to see the product you achieve!

[@michaelahartwig132]

I spent hours yesterday evening when i found your account! Great content, thanks so much for sharing all of your knowledge. I looove love love the timeline in your recipes, it's so helpful. Best regards from Germany!

[@Torahobservantcatmom]

Beautiful

[@BabaHenira]

Amazing bread as always!

[@jeanjunker]

It’s like watching a beautiful ballet with your hand motions and the bumper music. Thanks for this. I am however pissed that your oven rack slides in and out on rollers, that just ain’t right! Cheers from Central Texas, USA… ;)

[@progressiveboy916]

Looks awesome. Can't wait to try this one.

[@ronbar9793]

Awesome! If you keep doing your magic I'll have to move next door 😄

[@BreadbyJoyRideCoffee]

:))

[@DogLover2024-c]

I made it today, beautiful loaf , tasty too😋 , i followed few of your recipes, they were all wonderful, thank you 🌹🌹

[@Fuzzi974]

I've been getting more oven spring thanks to your experiment on how to get more oven spring at low hydration. Thanks a lot ! I'll have to try those loaves too, they looks great!

[@chunkapur5057]

What a lovely bread 👏👏😍 will try with whole wheat and nigella (black seeds) thank you for this new shape 👌🌼🌼⚘🌼

[@valeriafuriasse9903]

Its surprising and amazing to see how usual rules can be twisted to get that amazing result! I knew the starter has to be used before 8 hours after feeding it, but I can see it's not mandatory. you always get amazing loafs of bread.....I cant wait to try

[@jean-francoisdemeyere7357]

Congratulations thanks for sharing

[@BreadbyJoyRideCoffee]

thank you!

[@asumanyilmazlar7582]

Harika bir videoydu,tesekkurler🇹🇷🇹🇷

[@MsLansones]

Your thumbnail caught my eye and I thought, “WHAT CRAZINESS IS THIS?!?” How, in this convoluted world, did you manage bake a perfectly circular (cross-section) loaf of bread?! Am I high on something??? Btw, thank you for giving us novices the option of using the stand alone, I’ve been injuring my dominant hand repeatedly and can’t manipulate my dough like how I use to. 😢

[@paulo4547]

An artisan at work!

[@napeness]

Mouth watering goodness !

[@aviationchannel6204]

Looks delicious! I'm going to try this recipe.

[@travisbickle0815]

Mouthwatering! 🤤

[@SilkesWelt]

a great result!

[@MariuszWelna]

Top of the crop

[@antoinettefarrugia6820]

I sliced it with electric knife and it cuts it perfect!h

[@kenwang224b]

Really great video using mechanical mixer. Have you used the Ankarsrum mixer? If so, I would love to see a video of how to use it properly.

[@myriammoquin2684]

Cant wait to try this!!!!

[@soniacarbone1857]

Maravilhoso!!!!👏👏👏👏👏👏

[@paradiisli6079]

The trees in the front? Are these elms? This forest looks magic.

[@HingsonMChun]

Wow: no Rubaud. Beautiful loaf, JRC.

[@richarddavidcookson]

Tried this today and it turned out great. Not quite as open and lacy as yours, but I don't think my starter was quite as active, and it's a bit cooler here in the UK at the moment. I followed your timings, but I guess you only ended the bulk fermentation when it 'felt' right. I'm guessing I could have let it rise a little longer?

[@amandinelemaire6854]

I have been hypnotized by the elasticity of this beautiful dough. Thank you for this video. Do you water much your table during lamination? Because my dough get often stuck.

[@BreadbyJoyRideCoffee]

not too much. you need some stickiness for lamination. maybe your gluten is "not ready" for lamination

[@jyn5178]

Did you try spraying your table with a mist? you can use a spatula to loosen the edges to lift the dough to fold it.

[@improfa4240]

May I ask why you are using Manitoba, which is a low protein flour? And how did you come across that particular mix of flours? And: Thanks for those great videos, the are informative, instructive an meditative at the time!

[@barrychambers4047]

al·vee·uh·lai to the extreme !!!!!!

[@aniou8126]

What a fantastic crumb!! Do you think the crumb would still be as open without the Manitoba flour? I'm trying to figure out if the strong high-gluten flour is the key.

[@jyn5178]

In a half recipe, I used 50 gr freshly milled hard red wheat, 65 gr white KA breadf fl in the starter, 275 g King Arthur Bread flour.

[@danielaengel6699]

Thank you so much for this recipe. I‘d love to give it a try, but as I live in Germany I think I get problems with the flour you mention in your recipe. Can you give me an idea which other flour I could use available in Germany? Thanks in advance.

[@David-we3sb]

Looks great! So after taking out the fridge you let it sit at room temperature for 1 hour before baking? Thanks!

[@jyn5178]

I think you shape it and then wait an hour at room temp.-mine was 76F

[@Koox2]

This looks very nice! I have a few questions: I've noticed in your videos, whether you're kneading by hand or machine, you typically quote a kneading time of 4-6 minutes. What difference would 4 vs 5 or 6 minutes make? What's the protein content of you white flour? I would like to try your recipe, and I'm considering using “King Arthur Sir Lancelot” flour, which has a 14% protein content, and “King Arthur Whole Wheat”, which has a 13.8% protein content. What is your opinion on these flours, if you're familiar with them? if not, how does the protein content compare to the flours you're using? The closest I think I have to the Manitoba Casillo you're using, which I believe has a 10% protein content, is Caputo 00 pizza flour, which has a 12.5% protein content. Do you think that would be a good alternative? Thanks!

[@BreadbyJoyRideCoffee]

Thank you! 4-6 minutes is a subjective matter, I don't respect it very rigorously. As a rule, I follow the integrity of the dough very carefully. If I see that it starts to break or become "sandy" then I stop kneading. I prefer to let time work in my favor. Manitoba Casillo has 13% protein. White flour from peasant market, don't know ... around 11% I guess. It's not strong but is very tasty, Unfortunately I have never tried KA flour but I suspect it is much more potent than the one I find here. From what I saw on the internet about good bakers. I have a promise that someone from America will bring me and I will definitely make some movies on this topic. With some exceptions, I believe that any flour over 11.5% protein has the potential to open crumb. But it is necessary to work more with it, to keep changing the hydration, the fermentation time and the state of the starter used until you get the desired results. It is never good to underestimate flour. Overestimating us. Many times I put aside a flour that I thought was awful and when I resumed with more attention and insistence I got something special.

[@Koox2]

@@BreadbyJoyRideCoffee Thank you!

[@annamariavitale8052]

questo pane è spettacolare e mi piacerebbe poterlo fare!....l'unica pecca che per me è insormontabile è che il video è tutto in inglese ed io non conosco la lingua...ma perchè non mettono i sottotitoli in italiano??? magari ci potrei provare anche io se leggessi per bene tutto il procedimento!!

[@paradiisli6079]

Thanks for this nice recipe. Do you wet the table surface before you pull out the dough? And do you bake on a pizza stone?

[@richarddavidcookson]

This looks great. I'm not sure I've got the dough-handling skill yet but I think I'll give this a try. One question I have is do you use the fan oven or no-fan setting?

[@BreadbyJoyRideCoffee]

without fan

[@richarddavidcookson]

@@BreadbyJoyRideCoffee Thanks!

[@Koox2]

I noticed you have an independent oven thermometer, are the temperatures you quote based on your independent thermometer or your oven? I've noticed that most ovens are about 50 degrees Fahrenheit (10 degrees Celsius) less when at high temperatures.

[@BreadbyJoyRideCoffee]

For me, what the thermometer looks like is very similar to what I fix on the potentiometer. I use it more when I preheat the oven, to make sure it is heated to the maximum temperature.

[@Koox2]

@@BreadbyJoyRideCoffeeYes, that's how I use mine. Thanks again for all your great work!

[@lizalim1559]

Do you oil your glass containers?

[@kittypang2173]

So 22-24Degree is the best temperature?

[@piotrkrystyniak7725]

Wow 9 hours of bulk fermentation. My bread comes out flat after such long time. I use 1:5:5 fed starter, I see that you used 1:10:10 for that bread. I guess that makes a big difference? Also, why didnt you shape the loaf "normally"? I've seen you use this technique of baking dough straight out of the container quite often. How do you decide how to shape (or not shape) the loaf?

[@Koox2]

I'm not sure if it was a typo, you wrote 7g starter, 70g flour and 70g water. Did you mean 70g starter, because I tried 7g starter and I had no rise at all after 12 hours?

[@BreadbyJoyRideCoffee]

Hi again Simon. :) No is not typo. I always feed with small seed: 1:5:5, 1:7:7, 1:10:10 ... even more. I like to have a young starter, sweet for my loaves. Lower the acidity as much as possible.

[@Koox2]

​@@BreadbyJoyRideCoffee Ok, I don't know what happened to my starter then, I got no rise at all. I separated 7g from my main starter and fed my main starter at the same time, which rose just fine. Can you think of any reason it didn't rise? Thanks again!

[@AznnDestroyer]

Your starter just was t active enough and isn’t being maintained enough. After your main starter is at peak, take 7g mix it with the 70g water then the flour Should double just fine in 8-12 hours

[@PhilKoenigBrooklyn]

What do you slice this bread with?

[@federico124]

video fantastico ma sta musica troppo da ninna nanna ahah

[@davidnicolae769]

No matter what i do the dough comes out sloppy and it never holds it's shape. I tried lowering the water quantity but that just makes it extremely dense when it comes out of the oven. Any advice?

[@amandinelemaire6854]

Hi I’m no expert like Joyride Coffee but a dough very hydrated is delicate and can easily turn to a mess. Over-kneading often do that. Happened to me too. Maybe be careful during this step. Reducing hydratation makes less lacy crumb, its normal. Good luck

[@adelatriana8871]

Hi David, I used to have the same problem like in 50 breads, and after following the same steps like Joy or other excellent bread bakers on KZbin, I just realized that time it’s the main factor to fix that error, I started expanding bulk fermentation a little longer and..... shaping its soooo tricky that doing a Pre shape just change Everything for me. Pre shape (just like shaping and let it rest 10-15min then shape again. Hope it helps.

[@davidnicolae769]

Adela Triana Thank you so much that really worked! As you said i let it ferment for a little longer and it ended more manageable, which allowed me to take it out if the bowl in one piece. However, after shaping i let it rest for one last time before baking and it didn’t really rise properly. It got flat and lost a lot of strength. I still baked it and it was good. My guess is i let it out for too long.

[@martinebisson143]

What is the seed ?

[@monicabarron8135]

You are sooooo gooood!!! Congratulations! I hope one day I could make one of your bread!!! (Ah the repetitive music is not very nice)

[@arkh1730]

Super deluxe xD

[@utahdan231]

OMG. Many holes with air. Where's a bread?

[@KayPenn1]

Awesome bread love the techniques but a voice would be better instead of captions and honestly this "Music"! It's very distracting, makes it hard to watch, its like a child's lullaby.

[@BreadbyJoyRideCoffee]

:))) Thank you!

[@KCYT2010]

I agree. I just muted the music.