This is a great video and I really appreciate you showing how to do this without all the expensive accessories, even using a notebook instead of a peel board!
@CulinaryExplorationАй бұрын
Glad it was helpful!
@IanWilson-nf1zf20 күн бұрын
Best recipe and technique I've tried to date and I've tried a few, only change I made was that I used the Dutch Oven, lid on for full 45 mins pre heated oven at 230c totally perfect bake, thanks for sharing your technique, I'm sure it was the stretch and folds that made a difference to my bake.
@mydear67885 күн бұрын
I many times reuse my parchment papers....after taking bread or cake off the parchment then throw it into the freezer door. When need it its there....also when opening a stick off butter, always safe the butter wrapper for greasing cake pan or whatever I need to grease....then throw it out....way easier then washin a brush.❤❤❤
@Kyle_Schroeder2 ай бұрын
All good options! Just FYI for anyone trying the foil method. Make it WAY bigger than you think you’ll need. The bread will stick to it if it’s too short and they end up touching 😂
@RussellLetherbarrowАй бұрын
I'm well into my 70's, I ain't got that amount of time left.
@gocuisineАй бұрын
I love how comprehensive your videos are. Thank you.
@CulinaryExplorationАй бұрын
I appreciate the feedback, thank you :)
@chopsddy32 ай бұрын
Yes. It’s all about being able to time your levain. I would love to see more emphasis on how to assess a levain’s strength and readiness. The timing is everything. Your available flour has a lot to do with it also. Different countries seem to have different opinions on the protein content that constitutes “bread flour”. Strong extensible dough is another prerequisite. Once you have that dough, the levain activity has to be just right. It’s all about the levain. I have had less successful results using baking stones and heavy metal plates. The recovery time is too slow after opening the oven doors. I end up with under cooked bottoms. I have good success using very thin metals for a makeshift steam chamber. An aluminum cake pan and a thin ,cheap utility mixing bowl as a lid gives me good success and even cooking. My theory is the thin metals gets back up to temperature rapidly. My oven simply can’t heat the mass of a thick stone or plate adequately. Trying to do so , for my situation, only wasted energy and gave poor results. So ,… I don’t need a baking stone or heavy dutch oven when a cake pan and utility bowl works fine. I think I paid less than $20 for my thin walled steam box. I place a piece of parchment on the cake pan and put the loaf directly in to it. Score it, put the inverted bowl on as a lid and put it in the oven. No peel or other device is needed. I spray the interior of the utility bowl lid with water . It makes the perfect amount of steam. What can I say? It works. One could probably get the components at a flea market for a couple dollars. A lot of people are trying to bake bread with countertop ovens that are light and flimsy. They generally don’t have the power to heat the heavy plates or stones adequately. They will ,however, be able to work with light metal plates and covers. In conclusion , In my experience,a thin metal plate that conducts heat rapidly is as good or better than the heavy stone or steel baking surfaces for the home baker making one or two loaves. If you were a professional baking all day, with a powerful,professional oven, the heavy plate could be advantageous . Personally, I don’t have the need . Thanks again Phil. You have been an inspiration.
@CulinaryExploration2 ай бұрын
Cheers bud and I really appreciate the detailed comment. It sounds like you've found a solution that works well for you. Sourdough baking has so many variables and experimenting to test what works best in your situation is key to getting the best results. This is especailyl true for the oven set up. I hope your baking is going well and keep me posted!
@chopsddy32 ай бұрын
@@CulinaryExploration I don’t know if this is a vocation or an obsession. Both I guess. I know that the anticipation I feel every time I uncover a baking loaf is always exciting . Exhilarating when successful. Challenging when not. It must be felt by every baker that ever existed and it is as good as ever. It says something about people engaged in such pursuits. A global and even historical kinship develops. Most of our details are different but the goals ,basics , pains and pleasures are the same. It’s an extended family. Those that forge and cast metal have a similar, unspoken , brotherhood. Smiths that don’t speak the same language can easily adapt to work together through their extreme and similar familiarity with the beloved tasks at hand. There is definitely science involved in both disciplines , but a human that can adapt to the varied environmental complications is required for the successful efforts of each. Both produce functional, essential art. Pretty freakin cool.
@CulinaryExploration2 ай бұрын
@@chopsddy3 Nicely put :)
@mattymattffsАй бұрын
Just FYI, protein content isn't the be all end all. Canada has a default of 12%. But the Italian flour that has closer to 10 is actually more extensible. Milling process matters too
@lewko1Ай бұрын
I noticed that you tap the lid of the bowl twice. I used to try tapping it once and it wasn't enough. I then switched to tapping it between three and seven times but it was too much. I think your technique is spot on.
@CulinaryExplorationАй бұрын
It takes some dialling in, well done lol
@mv804012 ай бұрын
Thank you for mentioning that aluminum foil needs to be treated with care so it can be reused, and for not using throw away plastic foil during fermentation but bags you already have. It's an excellent example of being mindful and caring. Small actions maybe, but still important.
@CulinaryExploration2 ай бұрын
No worries, I appreciate the comment :)
@mattymattffsАй бұрын
Shower caps for bannetons perfectly btw
@Geers7OmoorstayАй бұрын
Our world, Humanity, has a chance to survive unbridled abuse if we focus on bringing awareness to our actions and respecting those who care. I do deeply appreciate your comment.
@liamK1916Күн бұрын
@@Geers7Omoorstayhave you been to Asia? Absolutely everything is triple wrapped in plastic bags everywhere you go. Your small actions unfortunately are absolutely useless on a global scale.
@TheKingdomPeople202314 күн бұрын
Thank you so much for this video! I don't have cast iron or Dutch oven, nothing big enough to cover and using an air fryer oven.
@PeterMoore-q5kАй бұрын
This was very nice to see. Any method of trapping the moisture during baking is IMO the key. Proper fermentation and shaping sure, but if you put that exposed in a dry oven, you're just not gonna get a good loaf at the end.
@ausmandkim3900Ай бұрын
calculator를 이해하는 데 꽤 시간이 걸렸지만, 지금은 이 표의 편리함을 만끽하고 있습니다. 정말 너무 고맙습니다. 르방 없이 폴리쉬로 만드는 반죽을 위해서 이 표를 변형했는데 역시 잘 작동합니다.
@CulinaryExplorationАй бұрын
Awesome! The calculator is a really helpful tool and well done for making your own modifications. Happy baking!
@Marco-ho3cy12 күн бұрын
Really like your energy on the video. I don't have a dutch oven so i realized some time ago that i can use the same stainless steel bowl that is used to make the dough to cover it when baking. It works well!
@mattymattffsАй бұрын
I've found that the biggest key really is running the overall ferment. Taking the levain early or late or even just skipping it is perfectly fine. But you want your actual loaf to be relatively tight on the window. The better you time, the better your spring. The gluten will form by itself so no worries there. I literally shape once at the start into a ball and do one stretch an hour before the bulk is done. It doesn't need more
@stephanieinspired115113 күн бұрын
Delightful!!! Playing with sourdough starters now!
@susanshoАй бұрын
I've been baking good sourdough for years without special equipment
@MAli-xs2pmАй бұрын
Thank master baker, as always passionate & top notch. I am one of them foil users because I don’t have the space for a Dutch oven, that said it does give great results & I think it’s the (imperfect) seal that makes it good. Thank you again sir.
@CulinaryExplorationАй бұрын
Great to hear you are having success using the aluminum foil :)
@MTDixonSrАй бұрын
I paid about 30 bucks for my Dutch oven so not expensive at all and its effective. That being said I love you channel and have learned a great deal about making great bread. Thank you :)
@filon4you1510Ай бұрын
You explain it all so beautifully, I can't do it myself, but we are still striving for one goal, to explain why and for what purpose we are doing it, best regards
@rshushin19 күн бұрын
I am baking bread for the last ten years and I dont use any special equipment to get a nice oven spring. Just keep the dough cool and slightly underproofed before it goes into the oven and it works every time.
@lloydjarmАй бұрын
Wow that flour must be amazingly high in protein. Lucky you. Great info. Great approach. Refreshingly unpretentious and rooted in knowledge.
@adriangrzymski38472 ай бұрын
The best bread youtuber, this one.
@ignorancjaАй бұрын
My brain: The breast bed KZbinr 👀 I apologize 😬
@wdjones47352 ай бұрын
Welcome back Phil!! Thanks for sharing the tips and tricks! Bread baking will commence here in Yuma in a few weeks👍🏻 Summer temps were brutal this year🫠🫠
@CulinaryExploration2 ай бұрын
I enjoyed the summer break but it's great to be back baking again! August was brutal for us too, but we are back under 30C now. Keep me posted on your baking :)
@BTs-he1lg2 ай бұрын
Haha, I just finished test baking 2 loaves side by side with cast iron Dutch ovens, its not the equipment, is the fermentation! I can see the bubbles in between the score in your loaves, but mine I need magnifying glasses to spot only a couples😅
@CulinaryExploration2 ай бұрын
Hey Becky! We’ve never troubleshooted an issue in the community and found it was down to the choice of baking stone or Dutch oven. It's nearly always the fermentation that needs tweaking or the starter that needs a bit of pre-hab. If you can spy a good network of bubbles in the dough after scoring, you are on your way to a good bake. I'm glad you kept your eye out for that one!
@KJones-p4hАй бұрын
2 mos into my journey this recipe and processes is the 1st loaf I got an ear a bubbles cant wait to cut into it to see how I did with BF thanks for ur videos
@CulinaryExplorationАй бұрын
Awesome!
@JJEcheversSАй бұрын
Muchas gracias por tu video, aprendi mucho. Saludos de Panamá
@hesidoАй бұрын
An immaculate technique, so nicely thought out.
@FilipArletАй бұрын
I think getting dutch oven is unfortunately much simpler than this. I think it was the best purchase for upgrading my sourdough level in simple oven. And man I tried everything....Second thing is waiting for that fermentation, it really needs to ferment much more than I thought.
@kathyzakharyuk805023 күн бұрын
Thank you for conducting these experiments for us! I’m new to sourdough baking and this is super helpful
@jzagajaАй бұрын
It's a pleasure to watch you baking. I'd like to see in future self made flour, different fractions mix from different sieves, ancient rye, fermentation based on kvass...
@CulinaryExplorationАй бұрын
Thanks for the suggestions :)
@leandrostoneshopАй бұрын
Recently I discovered that my oven is hotter than temperature indicated on the display. Reducing a little, helped to get a better ovenspring. However, I will try reduce a bit more and control better the steam. In my case, I try to get a nice baguette with open crumb and thin and crispy crust. Living and learning.
@CulinaryExplorationАй бұрын
Nice work. Dialling in the temperature is super important. Good luck on your baguette quest!
@mspeirАй бұрын
Before I bought my Dutch oven, I used a large metal bowl to cover the dough. It worked rather well.
@CulinaryExploration29 күн бұрын
That will do the trick 👍
@jonathangiles4854Ай бұрын
Just wanted to say thank you so much for your sourdough videos. Made my first 3 loafs this week. First one was an absolute disaster, but using your spreadsheet and going down to 65% has meant success now!! Thanks again
@CulinaryExplorationАй бұрын
Awesome! I'm so pleased the sourdough calculater has helped. It's amazing what can happen when the hydration is dropped. Phil
@VicenciotercioАй бұрын
Good to see you here! I want to ask you if you want to make sourdough bread without using cold bulk fermentation or using more than 50% of sourdough in one loaf, I’m curious how that looks like using your technique. Have a nice week! And thanks again for this video
@CulinaryExplorationАй бұрын
You can skip the cold proof in the fridge, but you must make sure the dough is sufficiently proofed before baking. But you'll find it much easier to incorporate the cold proof into your method. I'm not sure what you mean about the percentage of sourdough in the loaf. But for a normal bake, I used 20% sourdough levain in the dough. I hope this helps :)
@ThatGuy-dj3qrАй бұрын
I like the aluminum foil idea. I spend a month in Mexico every year and have to get very creative because I lack and oven and proper cookware. I only have access to a toaster oven and the protein content of the flour there is quite low. I think I will bring gluten flour this year and use the aluminum foil trick.
@CulinaryExplorationАй бұрын
The aluminium works well. I’ve started using it when we go away and I don’t have my bread kit with me. Will you keep me posted and let me know how you get on?
@sandrayant7668Ай бұрын
I wish I could send a pic, because the first one I done turned out perfect, it is my new recipe for ever. Thank You so much.
@CulinaryExplorationАй бұрын
Awesome!!!! I'm so pleased you enjoyed the process. What did you use to cover the dough during baking?
@sandrayant7668Ай бұрын
@@CulinaryExploration I used my oven cast iron dough over, it turned out better than I ever done, followed you closely every step and amounts it was so much easier than what I have been doing, thank you again.
@sandrayant7668Ай бұрын
Ovel cast iron Dutch oven
@sandrayant7668Ай бұрын
Can I leave in ice box for longer to get a little more sour ? Well it hurt the dough ?
@CulinaryExplorationАй бұрын
@@sandrayant7668 Yep, but you must be careful; it doesn't over-ferment. If it does, the strength within the dough will start to break down. Striking the balance is vital, and it takes practice. Don't be afraid to experiment. Keep me posted, Phil
@wagnercruise476718 күн бұрын
One of the most honest bread maker
@danielastone3005Ай бұрын
Excellent content, informative and straight to the point! Thanks!!
@ThatGuy-dj3qrАй бұрын
Your recipe hydration and size is remarkably close to my standard loaf which is 180g whole wheat flour, 180g bread flour, 50g whole rye flour, 300g water and 80g levain.
@garybooth4059Ай бұрын
A great feel to your videos . Love the lighting for your talking section in front of the flour mills and the captions with times etc , look great . I’ve been following you for years now and I’ve seen your videos take on a real professional feel. Hope I don’t sound patronising .
@CulinaryExplorationАй бұрын
Thanks, Gary. I appreciate the feedback. My videography and editing knowledge is limited, but I’m learning on the job, so it's great to know I'm heading in the right direction.
@leacruz73112 ай бұрын
I agree! Active starter and good fermentation and shaping!
@xydezsoАй бұрын
I’m impressed, your fermentation is really top notch.
@PoorlineforevaАй бұрын
The good thing about bread is it is so useful even when you stuff it up
@CulinaryExplorationАй бұрын
I couldn't agree more!
@manuchaufa5819Ай бұрын
Great video man, i got it saved in my watch later playlist waiting for a calm moment to watch and study it. Just a question: How do you shape the aluminum foil to form the cover?
@CulinaryExplorationАй бұрын
Hey bud, great question... you can do it freehand, but using a form to shape the foil over works best. You can use anything, but I laid two large towels on each other, folded them into thirds lengthways and then rolled them up. Then, I covered the towels with three sheets of foil and folded them at the bottom. That was it. Let me know how you get on, Phil
@PneumaticTubeАй бұрын
LEVAIN QUESTION: Does the inoculation amount in the starter/levain have any effect on dough strength and oven spring? For example - would a 1:5:5 ratio levain be weaker in the dough than a 1:1:1 ratio levain? I understand how to use starter ratio to help regulate time and scheduling of my dough mixing, but I'm curious if starter ratios also create a stronger or weaker dough. Thanks, Phil! Love your content! I think I may join Sourdough Unchained Annual Membership.
@fatimaalkatib13 күн бұрын
Thank you for all these info
@barrychambers40472 ай бұрын
Thank you Phil! Nicely done!
@CulinaryExplorationАй бұрын
Cheers, Barry! I hope all is good with you, buddy :)
@naxos7Ай бұрын
Great content thank you! I reckon you live in Greece so I’m really interested what brand of flour you are using because I can’t find any really good Greek breadflour.
@CulinaryExplorationАй бұрын
I do live in Greece! I use Robin Hood AP (in the yellow bags). You can find it in AB and Sklavanitis, but it's pricey. Another option would be to try a Tsoureki flour. The Koula flour is soft with around 10% protein, but if you keep the hydration low, around 65%, you can bake a good loaf. I hope this helps, Phil
@naxos7Ай бұрын
@@CulinaryExploration Thank you so much for the reply! It’s unfortunate that we don’t seem to have any good local bread flour in Greece!
@naxos7Ай бұрын
@@CulinaryExploration Hello again! I have a troubleshoot the past week and just wandered if you have any advice. My sourdough loafs all taste like soap although I cleaned everything two times used only bottled water and even changed the flour to Robin Hood. Is there a possibility that the starter has anything to do with it. It rises fine like always and the bread seems from the outside perfect
@CulinaryExplorationАй бұрын
@@naxos7 I'm not sure what you mean by tasting like soup. Sourdough should taste pleasantly sour and fruity, not dissimilar to prozimi. Without seeing pictures or tasting it, I can't offer any sound advice. I'm sorry I can't be more help.
@guvencanozturkАй бұрын
tapping the lid is essential
@goudagirl6095Ай бұрын
like a "god shot" when making espresso, my goal is to someday create as glorious of a loaf of bread as you've shown in this video: crispy crunchy on the outside, soft and springy on the inside. What could be better?? Thanks for all the tips!
@CulinaryExplorationАй бұрын
You'll get there. Keep baking and enjoy the journey. The more loaves the bake the more you'll learn :)
@SimplycomfortfoodАй бұрын
Phillips, it looks like you are still pumping out some fantastic loafs of bread. They look fantastic. Sorry I haven't been tuning in. Blair
@SimplycomfortfoodАй бұрын
It has been a very difficult year.
@CulinaryExplorationАй бұрын
Hey Blair! It's been a while. I hope all is well with you and your family
@SimplycomfortfoodАй бұрын
@CulinaryExploration I have some news, but I won't share it here. I will message you on Instagram this weekend. Hope your family is doing well also. Looks like your channel is doing great. Very exited for you!
@lexx-lowАй бұрын
Yeah, it's about proper fermentation, but it's also about steam. In every bake you covered the dough, so you had a bit of steam. A comparison to an open bake without any covering would be much more interesting. Just to show how the loaf looks without steam & how this effects the oven spring.
@CulinaryExplorationАй бұрын
I'll have a video coming on steaming very soon. Appreciate your suggestion, all my best, Phil
@puttsky725 күн бұрын
The shaping of the dough is also extremely important to getting a good prestretch on on the skin. I like to compare it to blowing up a balloon. The initial stretch is the most difficult part and that’s what your accomplishing by shaping your loaf properly
@jamespavlock961516 күн бұрын
Did you use any steam for the bakes?
@lisahodges82992 ай бұрын
Brave man tasting the level - gah! I can smell it but that's as far as I go.😂 Birdy
@CulinaryExploration2 ай бұрын
🤣 give it a whirl. You might be surprised
@mominettiАй бұрын
Very very nice! 🥖 Btw, love love your lame. 😍
@CulinaryExplorationАй бұрын
Cheers!!
@salah8049Ай бұрын
السلام عليكم .انا من الجزائر و أحب كثيرا قناتك و جربت تقريبا معظم و صفات خبزكم.و لكن عندي مشكلتين الاولى انني لا احصل على الثقوب مثل الذي تتحصلون عليها انتم .و ايضا عندي الخميرة نشطة جدا عندما اترك الخبز في البراد يفيض و يتضاعف حجمه اكثر .و في بعض الأحيان اضطر الى ان اطهو الخبز في اليوم نفسه و أضيع الذوق الممتاز للتخمر الطويل.فما هو الحل.و اريد ان أقول ايضا ان الطحين الذي أستعمله من نوعt55 لاننا في الجزاىر لا يا وجد عندنا انواع كثيرة من الدقيق كما هو الحال عندكم.و في الاخير اشكركم جزيل الشكر على هذه القناة.
@SittaCarolinensis7 күн бұрын
Putting a pot, or anything else, on top of the loaf is basically the same principle as using a Dutch oven.
@waltzoftherain8425Ай бұрын
such an amazing video!, I would love to know the kind of flour you used and, the protein content of it, I do struggle with the spring oven part, like my bread springs, with a crispy exterior, and a great interior texture, but it is not perfect, it does not spring as the ones here in video, I would truly appreciate your advice
@CulinaryExplorationАй бұрын
I'm using an all-purpose flour by Robin Hood. Although labelled as all-purpose, it has a protein content of 13.2%. But you can achieve great spring using good quality all-purpose flour with a 10-11% protein content. We have a flour here in Greece that is produced from soft wheat, and it's great for baking sourdough. The crumb is a little tighter, but the loaf springs perfectly. Often, it's a case of dialling the hydration in to suit the flour. It's also important to focus on the bulk fermentation and proofing stages so you can improve on each bake. I’d suggest recording the details from your baking sessions so you can tweak the process. I hope this helps, Phil
@waltzoftherain8425Ай бұрын
@@CulinaryExploration thank you very much!
@PantosilasАй бұрын
Great video! One question. I use Caputo Cuoco flour and my dough is super sticky. It’s almost impossible to stretch it into that square shape. It’s even harder to fold it, because it immediately sticks to anything it gets in contact with: the bowl, my fingers, the work surface… it looks so easy in your video. What’s your trick?
@CulinaryExploration29 күн бұрын
It sounds like your dough is over hydrated. Dropping the water content should help. I released a video on this topic last week - kzbin.info/www/bejne/gJXRZaicrK96hcU let me know how you get on 👍
@Pantosilas26 күн бұрын
Thanks for your reply and pointing me to the hydration. I had expected that Caputo Cuoco flour with 13% protein would be easily capable of holding 74% hydration. I watched your other video and tried a Ciabatta Biga dough with that flour with only 64%. The dough was so much easier to handle and the result was really good. I’ll try now to gradually increase to find out the maximum hydration I can handle with that flour.
@olddog572 күн бұрын
I love yor explanations and your methods, thank you! But here, in this video, either the the percentages are wrong, or the weights are.. If I understand properly we compute the salt and kevaine % from the flour weight, as we have combined 409 g of flour 2% of salt should rather be 8g, 20% levaine 82g. If I add the flour containing in levain, then we shoild have 10g salt. Not sure if this is important, but you seem to provide very pricise figures.
@AndyGaitАй бұрын
I made this loaf yesterday/today & it was a nightmare from start to finish. I think the hydration was way too high for my flour (Waitrose Duchy Organic - protein 13.4g) The dough was horrible to work with, but it did rise eventually. Shaped into the banneton & it rose nicely in about 90 mins. Left overnight covered in the fridge for roughly 16 hours (I never normally cover mine), but on putting it onto the peel it to put onto the stone it spread quickly & then stuck like glue to the peel. Baked at 220c 20mins lid on, 22 lid off. No spring at all. I haven't cut into it yet as it's still warm from the oven. That said, as with all loaves, onward & upward. Going to try again in a day or two and drop the hydration down to 70% or even lower & see what happens. Fingers crossed for better results.
@CulinaryExplorationАй бұрын
Hey Andy, even though it sounds like the dough was overhydrated, you did a great job identifying the issue. If the dough was sticky from the start, I’d suggest dropping the hydration down to 65% and working up from there. Once the hydration is balanced properly for the flour, you shouldn’t have any issues. What are you using to cover your dough? And will you keep me posted on progress?
@AndyGaitАй бұрын
@@CulinaryExploration To cover the dough when proving in the bowl I normally use a shower cap or cling film. Once shaped & in the banneton I don't cover it and I leave it in the fridge uncovered. The base of the loaf does form a sort of dryish crust, but that's never bothered me as that goes straight onto the hot stone. I will keep you posted on the next bake. Cheers.
@AndyGaitАй бұрын
@@CulinaryExploration Tried at 65% at it was too far the other way. 😂 Dough was very stiff and the finished loaf looks dull and lifeless. We battle on. 70% next bake. Edit: The loaf tasted very nice, but the crumb & texture was more like a yeasted loaf, than a sourdough.
@CulinaryExplorationАй бұрын
@@AndyGait You'll get there by gradually increasing the hydration. It's the best way to dial the recipe in. Keep me posted.
@AndyGaitАй бұрын
@@CulinaryExploration there's one in the fridge as I type. 70% hydration and the dough was much better to work with. The real test comes in the morning with the bake 🤞
@ch99onpsp2 ай бұрын
great tutorial thanks , why if i uncover in over after 20 minutes and lower temp next 20 minutes the bread almost burns , i like to cover it for 30 minutes and 10 uncovered
@CulinaryExploration2 ай бұрын
That sounds very strange, and without diving deeper into your process, I won't be able to pinpoint the problem, but I suggest testing the temperature of your oven. All my best, Phil
@Luc-uw8urАй бұрын
Your t-shirt is hilarious! 😂
@CulinaryExplorationАй бұрын
Glad you like it!
@daleshewchuk3523Ай бұрын
As a novice baker, I don't know anyone who keeps their home at 77 degrees F. I enjoy using sprouted spelt flour for baking my "regular loaves". How would I adjust the recipe to accomplish this?
@CulinaryExplorationАй бұрын
I guess the temperature of people’s homes depends on their climate. When it's 40C outside, it’s normal to have an internal temperature of 25C. The fermentation will depend on many factors, with temperature being only one. The point is to watch and learn what your dough is doing and adjust the process accordingly. You can add spelt flour to sourdough. I'd suggest starting with 10% spelt and 90% bread flour. From there, you can slowly increase the percentage of spelt until you are happy with the result. I hope this helps, Phil
@neptune751529 күн бұрын
What about using a pyrex dish with a lid instead of a dutch oven? Ive heard some people say it could be a good replacement but I'm not sure if it will work. Any thoughts?
@CulinaryExploration28 күн бұрын
You can, some of our bakers in Sourdough Unchained use a pyrex dish. But you must be careful when removing it as it doesn't have any handles to make lifting off the loaf easy. Make sure it's proper pyrex and rated for the temparature you're baking at. (I'd suggest using something that won't smash and potentially cause injury). Keep me posted, Phil
@ToreDahl29 күн бұрын
I would think that a major reason for this kind of oven spring, is the amount of white flour used. 90%, try reducing it to 50, and add other, coarser flour types in, and let's see then how it looks. Way, way smaller, I would guess.
@CulinaryExploration29 күн бұрын
Cheers for your comment. When we increase the percentage of unrefined flour within a recipe, we boost the flavour and the nutritional content. This can produce a denser crumb with less volume than a formula with higher percentages of refined flour. It's perfectly normal. The video demonstrated that a formula which has been optimised for spring/volume will do so without the use of baking stones or Dutch ovens. I hope this helps. Cheers, Phil
@leo1995728 күн бұрын
Hey one question where do you get your proofing baskets in Greece ?
@MenniMennolaАй бұрын
It looks so simple. Still can't get a good loaf, the same each time. Starter no more piwe after a few weeks in the fridge and a few feedings. No big ovenspring, just a bit. Taste sometimes really nice though...
@CulinaryExplorationАй бұрын
Hey Menni, the first step is to make sure your starter is super strong. I'll link to a min series where I take you from creating the starter through to bkaing your first loaf. Let me know how you get on. kzbin.info/www/bejne/bKuUi3eYltRpqcU
@MenniMennolaАй бұрын
@@CulinaryExploration thank you very much! I started my starter with ryeflower, when it was strong, i diverted into wheat flower from the mill and it worked, doubling in size and big bubbles. Now I use 'biologiv flower from Lidl supermarkt, bu very small bubbels, no 'structure', more fluit, no doubling in size, thiugh a fresh yoghurt odour... I heard that starters after having been in the fridge can get 'lazy', even need a ryeflower boost. Could you please react on this. I appreciate it the most. Greetz Menni from Holland. We were in touch a while ago, but now again back on track at my sourdoughjourney.
@MenniMennolaАй бұрын
@@CulinaryExploration I just orderd a strong flower 14% protein instead of the 10.6% I was using... I think (hope😅) that this will make a difference. Kitchentemp is 20°C. I know it is the low. Former temp was 21-22 few weekend ago with good starter results
@CulinaryExplorationАй бұрын
@@MenniMennola Keep me posted on how the flour works out!
@MenniMennolaАй бұрын
@@CulinaryExploration thnx Phil! I will
@philipp594Ай бұрын
Bake when proofed right and steam!
@meisievannancyАй бұрын
I got better oven spring outside the Dutch oven. I did have a pan of boiling water in the bottom of the oven though.
@CulinaryExplorationАй бұрын
Creating steam works well, but there are more variables to control. Just watch how much water you use to produce steam. Loaves that have been overly steamed end up with a thick, chewy, washed out crust. The goal is to produce enough steam to create a glossy, crackly crust. You should give this method a whirl it works well. Keep me posted, Phil
@meisievannancyАй бұрын
Thanks for the info anyway Phil. I will give your method a try next bake. I only tried outside the Dutch oven last bake because I decided to do two loaves instead of my usual one. I was surprised at the oven spring. I did turn my oven to 260C though for the first 20min and 180C for the last 25min. I will keep you posted.
@CulinaryExplorationАй бұрын
@@meisievannancy Looking forward to hearing how it goes
@AhldorАй бұрын
I don't recommend using aluminium foil more than once, since it gets brittle in the heat and pieces of aluminium might stick to what ever you're cooking. Happened to me.
@DeborahThird-og1uoАй бұрын
Me too
@stevenperez8157Ай бұрын
Bravo! I can’t wait to try this!
@CulinaryExplorationАй бұрын
Awesome! Will you keep me posted and let me know how you get on?
@stevenperez8157Ай бұрын
Will do!
@stevenperez815715 күн бұрын
Okay, I finally got the time to bake this loaf, and….. SUCESS! Mine isn’t quite as nice looking as yours but better than a I’ve been able to do in this shape so far. I baked on a stone and covered the loaf with a clay cover (similar to a Romertopf). The oven-spring was very good and the crust & crumb are both superb. So thank you!
@peterrat10020 күн бұрын
A constant 25 degrees Celsius! Blimey, what’s your fuel bill like?
@AvrahamBenEmanuelАй бұрын
I attempted and failed. It came out pancaked but with nice blisters. Differences which I can note are using dark flour instead of whole wheat (12% protein). I also forgot to shape early and at 16:00 shaped and straight to fridge.
@CulinaryExplorationАй бұрын
You may need to balance the hydration depending on the flour (blend) you are using. It sounds like you may have over-fermented the dough. Like any sourdough recipe, it’s super important that the formula is well-balanced and the fermentation is on point. This is a fun baking process. Do let me know if you try again. Phil
@saidalisamed7042Ай бұрын
If you're interested in sourdough primarily because it's better and safer for managing blood sugar spikes, there's another option worth considering that may be even more effective: thin flatbreads, such as thin pita bread. These breads, with their lack of crumb and lower glycemic index due to minimal dough structure, can be more effective at controlling blood sugar. The reduced thickness and absence of an airy crumb means less starch is exposed to digestive enzymes, leading to slower absorption of carbohydrates. Additionally, their versatility makes them a great option for a variety of meals while offering better glycemic control than traditional sourdough.
@JVSwailesBoudicca5 күн бұрын
What exactly is "Levain"? Is it the starter or - as my dictionary says "starter mixed with water ....." If it is the latter do I use the water shown in your chart (some of, or all of the 291grms ?) & how do I know if I have 100% hydration ??
@kingsleychum637623 күн бұрын
What apps u using for the bread calculator?
@joinushugabear5847Ай бұрын
have you tried not retarding your fermentation to allow for better gluten formation?
@CulinaryExplorationАй бұрын
The dough has plenty of time to form strength and the cold retard make schedulling a breeze and produces a damn good loaf. Are you having issues with gluten development?
@filon4you1510Ай бұрын
Piękny chlebek , pozdrawiam
@CulinaryExplorationАй бұрын
Thank you!!!
@tariqamin46235 күн бұрын
I followed the ingredients exactly. When I pulled it out to do the first stretches the dough is super sticky nothing compared to what he's got.
@chrisconnor8583Ай бұрын
was one of these 3 uncovered?
@Jazzinova2 ай бұрын
Can you link the baking stone you're using? its beautiful!
@CulinaryExploration2 ай бұрын
Hey there, the stone is cut from volcanic rock from Mt Etna. I ordered it custom cut from Italy, but unfortunately, two stones were delivered damaged. The company did send a replacement after the first delivery, but they weren’t interested after the second issue. For that reason, I don’t want to share the company’s details. The stone is great, but their customer service sucked. You can find this type of stone elsewhere, but check the returns policy carefully in case of an issue. They weigh a tonne, and the postage is pricey. Sorry, I can’t be more help on this one. Cheers, Phil
@Rene-yp4iw18 күн бұрын
I used stone i must say... Heated my oven on 270, and baked on 140 celcius I wish could letting see foto of result
@otajonhАй бұрын
The main problem of this video and this approach is assuming that a dutch oven should be bought. My perception is that the technique came from the fact people would have it at home already -- which is actually true. There is plenty of proof around showing that aluminium bowls can make the same role... 😅😂
@jimbop44992 ай бұрын
I have a pizza stone....a cast iron dutch oven.....my starter has been as active as yours, but....Ive never had that spring you get!!" Is it the fan oven? [ i cant switch it off] Maybe i should try to do one in the Ninja Foodie? I could cry looking at your crumb and spring. 😭
@CulinaryExploration2 ай бұрын
Hey Jimbop, You must make sure the dough is sufficiently fermented and proofed correctly in the basket. I'd suggest noting down the results in a notebook to track the fermentation. Then, you can tweak the process in future bakes and compare the results. Make sure your dough weight is sized correctly for your basket. If the dough is too small, you may well over-proof it by leaving it too long while it reaches the top of the basket; too big, and the dough will climb out of the basket before it is sufficiently proofed. And lastly, make sure you are using a sensible formula. There are so many variables and without seeing a tracker from your bake I can't pinpoint exactly. I hope these ideas help. All my best, Phil
@markstoll9636Ай бұрын
thank you
@monchikatoАй бұрын
you dont need explosive oven spring for a tasty bread
@CulinaryExplorationАй бұрын
That’s very, very true!
@doraharrison1642Ай бұрын
this might be a dumb question is your leven a sourdough starter? Thank you
@CulinaryExplorationАй бұрын
Yep, it's a sourdough culture.
@doraharrison1642Ай бұрын
@@CulinaryExploration thank you
@warlord76iАй бұрын
You still covered the loaf, so it's almost the same as baking it in a Dutch oven. I've tried many methods, but if you bake it simply in the oven without covering it, it won't rise because the heat hardens the surface.
@CulinaryExplorationАй бұрын
You can bake it without covering it,but you need to add steam. A moka pot works really well for this.
@SK-kj1hkАй бұрын
No pre-shaping the loaf?
@CulinaryExplorationАй бұрын
If I'm making one loaf, I don't normally pre-shape. I do if I'm making a larger batch of dough that I divide down. If I work with higher hydration doughs, I may pre-shape, but I try to simplify the process wherever possible. Hope this helps, Phil
@SK-kj1hkАй бұрын
@@CulinaryExploration Thank you so much. I'm ready to not-pre shape my next loaf. ;)
@CulinaryExploration29 күн бұрын
@@SK-kj1hk Awesome!
@javierikaboizАй бұрын
I noticed yr loaves has a middle portion that is darker did u score again deeper when loaves is baked for 8 mins ??
@CulinaryExplorationАй бұрын
No, I only score once. The darker section opened out as the loaf bloomed in the oven. Once baked, you can see the contrast between the dough that was coated in flour and the dough that expanded during baking. I hope this helps.
@javierikaboizАй бұрын
I noticed there is a bake 3 and what method is used for that??
@CulinaryExplorationАй бұрын
For bake 3, I used the aluminium foil as a cloche.
@AttilaHeidrichАй бұрын
I tried it several times with all available material. There's no flour here that is even closely strong enough for this level of hydration. My dough is a liquid with 74%, and it keeps that way, whatever folds and fermentation schedule I apply.
@CulinaryExplorationАй бұрын
The hydration is the one variable that needs to be adjusted to suit the flour, our skill level and the climate. If you know the limits of your flour, stay below them. Perhaps dropping the hydration down to 65% and working up until you find the sweetspot will help you out. Keep me posted, I'm interested to know how you get on. All my best, Phil
@framesproduction20 күн бұрын
20% of total flour ( 409g) = 81g , your recipe states 91g ?
@emiletayag19357 күн бұрын
Does everyone taste their starter here?
@serkefАй бұрын
man are you in greece? what type of flours are you using?
@CulinaryExplorationАй бұрын
Hey bud! Yep, I live in Athens :) - I use Robin Hood AP (yellow bag) for my strong bread flour. It's got 13.2% protein and works well for a good base flour. I’ve also had success using Koula soft flour. It only has 10% protein content, but it works well if you drop the hydration to 65%. The softer flour produces a great texture. I use stone ground whole wheat by (Μύλοι). I guess you could try Tsoureki flour, but I've not used it. I also mill grains at home. Hope that helps matey, Phil - what flour are you using?
@serkefАй бұрын
@@CulinaryExploration Nice. I live in germany now, my favorite so far is wheat 812 but its not very easy to find.
@christosfas1Ай бұрын
Are you Greek or ever been to Greece by any chance?
@CulinaryExplorationАй бұрын
Hey Christo, I live here in Greece
@christosfas1Ай бұрын
@@CulinaryExploration Haha, the "Plaisio" branded bag you used while resting the dough in the basket made for a nice little Easter egg!
@CulinaryExplorationАй бұрын
@@christosfas1 LOL, I thought you' spotted something in the fridge, I forgot about the Plasio bag
@MrRush23Ай бұрын
how is nothing sticking to your hands?
@CulinaryExplorationАй бұрын
It's a sensible hydration so the dough isn't sticky :)
@lavague764821 күн бұрын
Congrats for debunking narratives about sourdough making. A really active starter is indeed the foundation of sourdough bread. But also you need a dough that holds its shape and is extensible. What i also learned is that by increasing the innoculation to e.g. 30% you get way better ovenspring and opencrumb. What i would be intrested to learn is how to improve the extensibility of the sourdough. I have achieve this in yeasted breads by extending bulk to 12hrs using tiny ammounts of yeast. But for sourdough seems to be more challenging due to lactic acid bacteria development that degrade gluten. Regards from pireaus 😊😊
@catawampuslife2 ай бұрын
I signed up for calculator, but it keeps taking back to sign up?
@CulinaryExploration2 ай бұрын
Hey there, you should receive an auto email to confirm your email address. Following that, you'll get a link for the calculator. If, for any weird techy reason, you don’t get it, just drop me an email, and I'll sort it out for you. I’m here to help, Phil