So amazing, who would have thought, gosh I cant tell you how many times I have been to cupboard to take out flour only to find I have lots of regular plain (AP) flour and almost no bread flour, now we know all is not lost. Thank you so much Philip
@CulinaryExploration2 жыл бұрын
It's definitely not Ramon! Hope all is well with you
@clintow2 жыл бұрын
This is the video I've been waiting for! Thanks!
@CulinaryExploration2 жыл бұрын
Awesome Clinton, let me know how you get on
@fathersonandskillet2 жыл бұрын
The best tip in this is "match the hydration to the flour." Thanks for that. You've saved everyone a lot of angst. As for the tighter crumb in the lower hydration loaf? That makes it better for toast and sandwiches in our book. The butter or mustard or whatever will stay on the bread and not end up on the plate.
@steveolson88122 жыл бұрын
Perfect timing. I was given 25 lbs of AP, and I'm giving this a go. This AP flour seems to need more water then my usual higer protein bread flour. Always learning something new here, I like you dive into these tweaks and provide tips to make better bread. The Devil is in the details.
@CulinaryExploration2 жыл бұрын
I'm sure you'll find a way to work with it Steve, chances are it will produce a great loaf, let me know how you get on
@BTs-he1lg2 жыл бұрын
Phil, excellent work on the recipe, adding the bakers %, time table and temperature. so much detail, very helpful indeed. Both 65% and 70% hydration look good. I need to rehydrate my starter as soon as I get home next week. One thing I learned from this trip is how to bake sourdough successfully in hot an humid weather. Thanks for the tips on the other video.
@CulinaryExploration2 жыл бұрын
Hey Becky, how long until you are home? I'm pleased the tips on baking in hot water helped. Thanks for the feedback over the recipe blog, I want sure if I'd crossed the line and added a bit too much info
@BTs-he1lg2 жыл бұрын
@@CulinaryExploration Never seen so detailed recipe, it's a lot of work, I am sure most of your readers like me will find it helpful. PS Home in one week, miss my own kitchen, hahaha
@CulinaryExploration2 жыл бұрын
@@BTs-he1lg Cheers Becky, hope you've had a great trip
@tac9262 жыл бұрын
Hi Phil. What a great video. I think you've just helped 95% of all the peeps who search for 'prevent flat sourdough' on KZbin. I use a 50/50 blend of white and wholemeal in most of the loaves I bake and end up around the 70 to 72% hydration mark depending on the weather. The shorter fermentation helps too. My flour is stone ground, but not particularly strong.
@CulinaryExploration2 жыл бұрын
Cheers bud. I love the 65% loaf and my daughter kindly pointed out that her marmite is dripping through the gaps lol. Are you back from hols yet mate?
@tac9262 жыл бұрын
@@CulinaryExploration Yep, back from hols. Baked 5 loaves in Dutch Oven over open fire. Absolutely brilliant! The recipes were: a bit of this, a bit of that, nah too dry more water, feels good.... Our neighbours on the campsite couldn't believe that the Brit was baking his own bread. Great fun and not one loaf was burned.
@CulinaryExploration2 жыл бұрын
@@tac926 Sounds like great fun, can't beat cooking and baking over the open coals
@supermario1006 Жыл бұрын
where I live bread flour is very expensive.i decided to give your recipe a try after trying about a million and I can safely say thats the best receipt using all purpose flour. your methodology is spot on! thanks man!!!!!
@CulinaryExploration Жыл бұрын
Awesome! I'm pleased the recipe was helpful :)
@mandiigraham1596 Жыл бұрын
I change the hydration sometimes for the intended use of the loaf. I find the tighter crumb with lower hydration is better for open filled sandwiches with a moister topping or for making croutons and in Panzanella salad.
@CulinaryExploration Жыл бұрын
Couldn't agree more Mandii :)
@DevinBauer10 ай бұрын
That 65% is perfect, not too big of holes for spreads or sandwhiches
@vanalaphachuasritrakul55932 жыл бұрын
Thank you, Philip for doing this video!! Both doughs look amazing. I am going to try it. Where I am, it is not easy to get hold of strong flour to bake at home so this video is very helpful!
@CulinaryExploration2 жыл бұрын
Awesome, let me know how you get on :)
@tac9262 жыл бұрын
I like your recipe calculator. It's very 'clean' and 'logical'.
@CulinaryExploration2 жыл бұрын
Cheers Bryan. I think it's a good basic template that can be adapted easily if needed.
@couldbecooking2 жыл бұрын
I love watching sourdough in the making, but I haven't dared to try it myself yet! 🙈 😊
@joelcathey2 жыл бұрын
Do it! It's the cheapest hobby ever. And even when you fail, it's still usually edible.
@mm-fn1tk2 жыл бұрын
Thank you so much for your Chanel. My bread making skills have improved greatly. Could you please do a 100% whole-wheat sourdough? Also if you can get Emmer and Kamut flours? I’ve just ordered some sprouted wheat flour and would love a recipe for that too. Thanks Phillip
@Yorkshiremadmick2 жыл бұрын
Wouldn’t have thought 💭 that you could have produced such lovely loaves. Well Done 👍🏻 and thanks for sharing.
@CulinaryExploration2 жыл бұрын
Cheers Michael
@stephens6652 жыл бұрын
I also generally use Robin Hood flour, it's amazing, but an alternative that I've found works well and can seemingly handle higher hydrations, whilst being nicely extensible and soft, is Μύλοι Θράκης AP flour, the one in the blue-white bag. It contains 11.8g of protein and costs 1.45 euros. Perhaps you could give it a try. Thanks for the videos!
@melodysfiresidefarm2 жыл бұрын
I loved how the second one looked because I love to slather melted butter and honey on mine and bigger holes won't hold it. But the first one would be perfect for your recipe for a BLT. Hope the heat breaks there and brings cool breezes to enjoy!! Thanks for sharing!
@CulinaryExploration2 жыл бұрын
Blimey Melody, I'd forgotten about the BLT vid, that was right back at the beginning of the channel I think. I used some summer toms for that if my memory serves me right. How's life on the farm?
@melodysfiresidefarm2 жыл бұрын
@@CulinaryExploration How could you forget about the best sandwich ever?! You should link it up in the corner to remind new subs you have some amazing recipes to go watch!😊 All is well in the country. The cycle of animal life never ends. LoL
@CulinaryExploration2 жыл бұрын
@@melodysfiresidefarm I'm pleased you liked that one! :)
@johnwalker38142 жыл бұрын
Great work as always Philip! Perhaps a studded loaf? Jalapeños and cheddar? That's likely my next move.
@johnwalker38142 жыл бұрын
Ha maybe for you feta kalamata olive maybe?
@CulinaryExploration2 жыл бұрын
Now you're talking John, we've got some semi-spicy Greek preserved chillis here, they are probably on par with Jalapeños, perhaps I could work those into a recipe - what's your favourite?
@mayalkuwari80602 жыл бұрын
I’m so lucky . My high protein flour just finished and will bake now with all pp f
@CulinaryExploration2 жыл бұрын
Let me know how you go May
@hopehavens9115 Жыл бұрын
Excellent video and explanation!!! Thank you so much.
@CulinaryExploration Жыл бұрын
No worries, cheers :)
@BalatonOZ Жыл бұрын
Thank you for the video. You probably solved some of my problems.
@CulinaryExploration Жыл бұрын
Hope so!
@BalatonOZ Жыл бұрын
@@CulinaryExploration what if i am making a bigger batch? When to divide?
@BalatonOZ Жыл бұрын
@@CulinaryExploration yes. Surely this video solved my problems. Thank You mate!
@joycharmpoodlesplaying82102 жыл бұрын
Keep the theme tune! I love it. Double bass is my most favourite instrument. I look forward to this theme tune every week Who is playing it & what is the name of the piece? BTW great summary video. All I would add is wear an oven mitt when you’re pouring the boiling water into the pan. Hot pan + boiling water = lots of steam. Depending on the shape of your kettle, you could get a blast of steam coming up around your hand. Ouch! Steam burns are serious painful.
@cosmo-connie35372 жыл бұрын
Well a follow up by tasted the bread even though it doesn’t look like the one that you make it’s a bit smaller but it still has lots of holes in it and the bread is light and it tastes good… It might not win awards for the most grand sourdough bread but it’s pretty good I think… I will try making it again thank you for sharing your recipe!
@uradumby2510 ай бұрын
I like how you call it low protein flour lol in the states our king Arthur flour is like 7% protein
@AvantikaDhirglitterarty2 жыл бұрын
What a fantastic video thank you so much!! Thanks to your video I was FINALLY able to bake the perfect sourdough loaf. Thanks so much for your efforts. Love your content 🥰
@pcargs2721 Жыл бұрын
love your content. You have inspired me to finally make my own sourdough bread! My family thanks you =)
@CulinaryExploration Жыл бұрын
That's awesome, enjoy your baking :)
@judithtan39712 жыл бұрын
Wow wonderful and informative video. Always love your explanations and videos 😍
@CulinaryExploration2 жыл бұрын
Cheers Judith
@lisahodges82992 жыл бұрын
It looks good, I may try this. I can see it tasting good with home made soup in winter. Birdy
@CulinaryExploration2 жыл бұрын
Or summer tomato soup Birdy? Toasted sourdough, rubbed with garlic, drizzled with olive oil, sprinkled with a touch of salt? That's got to be a winner with a soup, no?
@sandrajanuariodasilvabruza78332 жыл бұрын
Eu amo pão 🍞 com fermento natural. I love bread natural fermentation, make mouth water. 👏👏👏
@fiammag84 Жыл бұрын
I am a massive beginner of proper sourdough baking although I've been using it for year totally randomly 😅 I'm trying this procedure with the calculator and using 70% bread flour, 20% spelt, 10% wholemeal. I used 72% hydration but now realising I should have started with 65% as my dough is a bit sticky and collapsing a bit. Also ny house is cold.at 15C and I've been keeping it in the warmish oven but no way to have a proper stable temperature. Really not ideal but hoping for the best
@cachi-78782 жыл бұрын
Very well done, Phil.
@CulinaryExploration2 жыл бұрын
Cheers bud
@Reinolds_Recipes2 жыл бұрын
Looking good! Would love to taste it haha… keep sharing please! I’m subscribed to your channel! 😀
@CulinaryExploration2 жыл бұрын
Will do WakeNbake, good luck with the channel :)
@cosmo-connie35372 жыл бұрын
Well I tried your recipe everything was going really well I put it in the fridge last night, I skipped the freezer, I put it directly in the fridge when I walk up this morning it had deflated and the crust was hard because the plastic wasn’t touching the surface and again not a lot of volume in the bread… I’m not sure what the problem is. I feel like yesterday when I put it in the fridge , instead I should’ve baked it then because it had a lot of volume
@meowjing2 жыл бұрын
Thanks Philip
@user-pr9uk9jg5y2 жыл бұрын
How about spelt flour? This looks very nice and manageble. Thank you for sharing this ❣️🤗
@CulinaryExploration2 жыл бұрын
I'll definitely be playing with some spelt flour on the channel soon :)
@user-pr9uk9jg5y2 жыл бұрын
That would be awesome 😊😊😊
@cosmo-connie35372 жыл бұрын
I find if I work the dough too much my bread does not rise I use all purpose flour what could be causing that? I will try your recipe though so wish me luck!
@mattymattffs2 жыл бұрын
What I've found is that there is more to flour than just the protein percentage. I've switched and they had the same protein percentage, but didn't behave nearly identical. Meanwhile a lower protein 00 flour was stretchier then the higher protein bread flour
@kamalkandharikandhari883 Жыл бұрын
I followed your method the bread comes out with small crumb and doesn't get good oven spring like yours..will keep trying thanks
@ckrs478 Жыл бұрын
Nice video! Thank you. You said that you were keeping the dough cool during the bulk ferment, however you bulked for 7 hours with your proofer set to 77F (and I would imagine the dough was at 80F by the time the bulk was done). In my mind 77F isn’t cool, in fact I think it’s warm. Can you clarify please?
@CulinaryExploration Жыл бұрын
Hi there, pleased you enjoyed the video. My kitchen was 34c (I showed you my kitchen thermometer the video). I’d say 25c is cool in comparison
@ckrs478 Жыл бұрын
@@CulinaryExploration Oh I’m sorry, I must have missed the shot of the ambient temperature. It makes sense now. Thanks so much for your reply.
@RosaCruz-qw3fr Жыл бұрын
hi! What f i wanna use just white whole purpose? Do i substitute the whole wheat just for white as is or do i need to calculate something? Thank you!!! Your recipe is the only one I work with, it's billiant.
@marialala21Ай бұрын
omg do you live in greece? i was shocked when i saw the greek flours
@Simplycomfortfood2 жыл бұрын
Working with high hydration doughs can be difficult but you offer up some great tips. I wet my hands when stretching the dough. I love the crumb of a high hydration loaf. Great video Phillip
@CulinaryExploration2 жыл бұрын
Cheers TrueBlue22!
@Simplycomfortfood2 жыл бұрын
It's Blair Phillip. I am TrueBlue22
@CulinaryExploration2 жыл бұрын
@@Simplycomfortfood Hey Blair! I hope you and Judy are keeping well?
@JimRichardHartmann Жыл бұрын
Off topic.. I use a mix of 20% red dallagiovanno whole wheat flour, 20% finegrounf whole rye, 20% whole spelt medium ground, and rest is 00 fine white high protein wheat. I cannot use less than 85% water or it will not even be foldable, because it gets too dry. often my mixes is near 100% hydration and it looks like yours at 65-70% .. I dont have a problem with it, but I wonder if I do something really wrong? I know its a pretty fiber rich bread I make because my daughter is particular with her diet and we like it, because it tastes good. Maybe it is too much fiber?
@gregbartlett55802 жыл бұрын
Are you using a Levain or the starter. If you are using a Levain what gram quantities of stater, water and flour are you using?
@CulinaryExploration2 жыл бұрын
Hi Greg, I'm using a levain but you could use your starter in the recipe, as long as it's active you'll be good to go. You'll find all of the information in the recipe on the blog.
@1550592535 Жыл бұрын
Hey! Is there a reason as to using 47g of levain instead of a higher ratio as in your other videos? Does this have to do with using all purpose flour? I am preparing for making my first sourdough bread using your videos. Watched them all!
@eileentomczyk94462 жыл бұрын
ok my dough was amzing and the crumb was nice and even taste was good not great.. I like a bit more flavor.. thanks
@stephjohnny2 жыл бұрын
How does the crust compare in each hydration compared to loaves using strong flour of similar hydration? Thinner, thicker, about the same?
@CulinaryExploration2 жыл бұрын
I didn't do a side-by-side comparison with high protein flour so I'm not 100%. But, the crust was well developed and as I mentioned the lower hydration developed a really nice deep-coloured crust. The flavour was superb. The texture was softer, neither the crust nor the crumb was as chewy as sourdough made with high protein flour, but that wasn't a negative for me. Hope that helps
@alinahunt74962 жыл бұрын
Dear Phillip, many thanks for one more great video. I think I've found the answer to my question, although if you could confirm that, I would be very grateful. I am a big fan of the bread flour from my local mill (N.R. Stoate & Sons Cann Mill, Shaftesbury, Dorset), although it is quite difficult to work with. It's light and sticky, however the favour and the quality are amazing. Does that mean that it has low protein contents? There is no info about that on their packets. Thank you in advance.
@CulinaryExploration2 жыл бұрын
Hi Alina, why don't you ask the mill? They will know the wheat that the flour was milled from. But, does it really matter? Tweak the hydration until the recipe works well, if it tastes great, that's enough for me. Hope this helps, and keep me posted on your journey :)
@alinahunt74962 жыл бұрын
Many thanks for your response. I don't buy it from the mill directly (we get it through a farm shop) and can't talk to the mill people although will play with the hydration as you suggest ☺
@Random-dm5eo Жыл бұрын
Hi, a newbie here. Is the fridge overnight part a must, or could I bake the loaf in the evening after it has been in the basket for a few hours? Thanks in advance.
@danielhjohns2 жыл бұрын
Great video, Philip. I've watched heaps of your videos, and my sourdough is coming along great using a lot of your suggestions. I often find it difficult to find high protein flours, so this has given me excitment to try with the regular flour asap! :)
@CulinaryExploration2 жыл бұрын
Cheers Daniel, I'm pleased the content has been helpful, do let me know how you get with using AP flour
@SilviaGarciaStupervitta Жыл бұрын
i have a doubt about lamination... is it possible if the flour is not strong? I bough a flour here it was written 13 protein.. and i made a bread with 70% hydrat and the dough was difficult to folder without struture
@Bubaloo1977 Жыл бұрын
Can i get that holes with yeast ?
@gechrb2 жыл бұрын
Phil, I am not receiving a link to download the calculator - I am subscribed, received a please confirm email, which I did, and am receiving notifications about new videos (where I find this one), but never received a link for the calculator. How can I get it?
@CulinaryExploration2 жыл бұрын
Can you drop me an email and I'll get the link sent out to you?
@harrybond007 Жыл бұрын
I've been looking at the recipes for this, finding it a bit confusing as you switch between calling it the starter, then calling it Levain, and visa versa, also the recipe implies you only start with 2g of starter and feed it 10:1, is this correct?
@CulinaryExploration Жыл бұрын
Hi Harry, it may help you to think of the starter as the ferment that's kept bubbling away and the levain as the offshoot that is used to bake the bread. But, I don't always use this system, sometimes I don't create an offshoot, I use my sourdough starter which is why you may hear the words used interchangeably. There are a couple of ways of maintaining and using sourdough fermentation for sourdough. Yes, I use 2g of starter to make the levain, you can increase this if you want to speed the fermentation up, I go into more detail on the blog. I hope this helps, Phil
@harrybond007 Жыл бұрын
@@CulinaryExploration ok I got it - thanks
@Just_Enni2 жыл бұрын
❤
@stereoray12 жыл бұрын
Your blog and calculator don't work. No access.
@CulinaryExploration2 жыл бұрын
Just checked everything on my end and there are no technical issues. ATB Phil
@meowjing2 жыл бұрын
Here 35 C in Hong Kong, not easy to shaping😔
@CulinaryExploration2 жыл бұрын
Another viewer, Becky has just spent several months baking in Hong Kong while visiting family. She has used her time to practice shaping sourdough baking in warmer climates, I bet it's tricky. Why don't you try using a cool box and ice brick to keep the dough cool during fermentation? (I've just uploaded a video on it).
@BTs-he1lg2 жыл бұрын
Dephine, I had a hard time making SD in HK too. After learning some tips from Phil’s video baking in hot weather, and some trials and errors, I can now bake SD ciabatta at 83% hydration with ease. Here is what I do: feed starter 10% less water, let starter finish rising in fridge after 1 hour at room temp, use cold starter straight from the fridge, prechill mixing bowl in freezer, (no ice box) keep dough in countertop oven with ice block in between stretch and fold and lamination, bulk ferment in fridge for 12-16 hours. Put proofed dough in freezer for 30 mins while preheating oven. - Becky
@meowjing2 жыл бұрын
@@CulinaryExploration huge thanks Philip 🙏🙏🙏
@meowjing2 жыл бұрын
@@BTs-he1lg thanks so much for your advice 🙏🙏🙏I will be trying your method