Dough Structure. | by Joy Ride Coffee

Dough Structure. A successful bread needs a structure to be built. It is what, as a beginner, I understood quite hard. It is an aspect that those who want to make beautiful breads must keep in mind. Those who "enlightened me" were as usual - Trevor Jay Wilson: / trevorjaywilson
and Kristen method (fullproofbaking): / fullproofbaking
The structure consists of a network of gluten (developed by us with the help of water and flour, using simple technics - kneading, folding) and gas produced by sourdough starter ferments. Time and patience are the best friends of sourdough bread.
The natural ferments in the starter have their own rhythm, this is the reason why a sourdough bread develops more slowly over time compared to the industrial method with commercial yeast. With a huge gain in terms of flavors and nutrients.
Formula:
325g flour (270g high protein flour - Manitoba Casillo + 55g tasty whole wheat flour, stone groundend from a local mill)
255g water
7.5g salt
63g sourdough starter (100% hydration)
Method:
2 hours autolyse - mix sourdough - 30 mins rest - mix salt - 30 mins rest - strong fold - 30 mins rest - lamination - 1 hour rest - first coil fold - 1 hour rest - second coilfold - 1 hour rest - third coilfold - 1 hour and half rest - shaping - 18 hours rest in the fridge - bake 10 min on baking steel at 240g C with steam and 30 min at 210g C without steam
see my baking method here: • Post
If you're like me animated by the same passion, subscribe & comments are most welcome.
I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!
Hario Kettle: amzn.to/3ko2x4j
Hario scale: amzn.to/3nhb22Z
Glass Jar for sourdough starter: amzn.to/2UnHVyk
Pyrex square dish for bulk proofing: amzn.to/3ndvQsb
Non Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVC
Danish Dough Whisk Bread Mixer: amzn.to/2IqIHZe
Silicone spatula: amzn.to/3kwGU1X
Grinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJ
Pulp Banneton Proofing Basket: amzn.to/2IhHbZx
Big Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycD
Dough & Bowl Scrapers: amzn.to/2Ix7Voh
Zatoba Bread Lame: amzn.to/3koALob
Bread Lame: amzn.to/2IuUCoF
Pizza Peel: amzn.to/2IwPu3v
French Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAx
Baking Steel Griddle: amzn.to/36oXA6l
Natural Lava Rocks: amzn.to/32BKukS
Inspired by:
- Trevor Jay Wilson: / trevorjaywilson
- Kristen (fullproofbaking): / fullproofbaking

[@tiocool1510]

best sourdough channel out there for amateurs/begginers. congrats my friend, youre awesome!

[@angelscotch7169]

This video was much more helpful than all the other ones you've made so far; it was focused and explained reasoning behind each component of the process.

[@nstgyul9715]

I have deleted all my other videos on sourdough and I have many! Yesterday I've followed your video for the baguettes and it was a total success. Tomorrow, the miche! A picture is worth a thousand words, so true. Thanks to you, I feel better after finally succeeding with my dough.

[@BreadbyJoyRideCoffee]

Thank you Nicole!

[@Spramele]

Finally!! My sourdough bread turned out because of watching this video, in particular, along with all your other ones. Thank you!! I’ve been watching countless sourdough videos and thus was the first time I had oven spring, the deep color, no burnt bottom, and delicious bread!! So grateful to have found your channel. I appreciate all your techniques and instructions!! Thank you 🙏

[@Phil58Liew]

I am new to sourdough making having only started in May but have had so many failures until I came upon your videos. Catching the levain at the correct time was one of those issues and in this one the coil folds every hour following the stretch and fold period to strengthen the structure did it for me. I am happy now. Many thanks for all your excellent shared videos.

[@stinkyunicornsoaplab6714]

You are my favourite sourdough bread KZbinr now!!! Music background and no noisy, sugar high ( or caffeine overdose) personality. Mountain and forest bird view in between stretch and folds. Superb!!!

[@richardbradshaw3208]

My favourite sourdough channel - the videos are so helpful in improving techniques needed to improve open crumb, oven spring and beautiful loaves. They are also beautiful.

[@tiger_livs]

Wow, that is an amazing result. I have always wondered why my sourdough had such a closed crumb and you have explained it all in this video. Your bread looks amazing. I made a loaf using your method for dinner last night and already I saw a great improvement in the crumb. And I made it again and there's a loaf cooling on the table that looks like it will be even better. Thank you !

[@BreadbyJoyRideCoffee]

Thank you!

[@admiraladama8040]

You’re an artist. Your hands kneading and how the dough transforms is very pleasant. Also I like this type of music a lot more for your videos than the ones from sourdough starter, pan de cristal and pita bread. Your work is so peaceful and relaxing to watch this music fits better! Hope it’s ok I said that.

[@BreadbyJoyRideCoffee]

Thank you!

[@donpaulson7046]

Joy, you have the best videos on bread making!

[@WilhelmBerggren]

Beautifully explained! This really helped bring my understanding from step-by-step instruction following to understanding what's happening. Would love a video on what it means to "feel" the dough throughout the process, as you've mentioned in previous videos.

[@jonnifjader]

I really appreciate and try to learn from your videos! Am a "starter" from Sweden. Thanks a million for your patient lessons!! Take care!

[@gentryng]

Much much better music! Great soundtrack to your breadmaking, I wouldn't mind listening to it again.

[@CarlosAlvarez-vf8wk]

Very useful. Now, I understand more things about bread making. Congrats!

[@thesmuuuuggh]

"the traditional method of the grandmother" haha so true. thanks for another awesome video! I recently copied the recipe in the video of you and your daughter making sourdough. it was my first sourdough and it actually came out great! couldnt have done it without you. thanks.

[@BreadbyJoyRideCoffee]

Thank you Harold!

[@GinoMSI]

I'm loving watching your videos. I intend to test your methods this week, let's see what happens lol Thank you so much for sharing your knowledge!

[@lucacasadei6689]

It is funny that the kneading method everyone is referring to as "Rubaud method" is the same used by my grandmother, that is why I call it " grandmother's method" ;-). Great job as always, greetings from Italy!

[@BreadbyJoyRideCoffee]

:))))

[@tedbutler3263]

Love this video. The bread looks amazing, and the music and drone shots are great. Thanks for sharing your technique, it's given me some new things to try next time i bake.

[@BreadbyJoyRideCoffee]

Thank you Ted!

[@armrd]

Just wanna say thank you for your videos. I followed your recipe and successfully made my 1st bread with good structure, and without unsticky dough & torn gluten, as I have often dealt before. Looking forward to your new videos always!

[@BreadbyJoyRideCoffee]

Thank you!

[@nerdcave0]

The one thing I didn't realize until now is that waiting an hour between folds allows time for the dough to puff up and build gas between each fold. I always thought it was purely to develop the gluten, so I never understood why I should wait an hour between folds versus 20 minutes. Thanks!

[@BreadbyJoyRideCoffee]

yes. I know. with this method, as you see gluten is developed very early. So folds most help to organise internal structure, and adding some strength and internal tension.

[@elnywidjaja9885]

So is it the longer the more bubbles in crumbs?

[@nerdcave0]

@@elnywidjaja9885 More bubbles and even bubbles/structure, I think. There are probably other methods to achieve this, but I've experimented a lot and haven't quite found another. I wonder how bakeries achieve this crumb because it seems too impractical to apply this method to making 1000 loves/day.

[@BreadbyJoyRideCoffee]

@@elnywidjaja9885 until a certain moment. after which the alveoli join, collapse ... overferment

[@elnywidjaja9885]

@@BreadbyJoyRideCoffee thank you for your explanation. I'm still confused the impact of S&F vs coil folds. Which one is better method to build strength and create bubbles?

[@faytong4670]

Thanks for making the video! I love how you incorporate the beautiful outdoor scenes - so calming while we wait! I also love the music!

[@buttasty7810]

I'm always amazed by how early you achieve that gluten development, you can make a panel with your fingers with only 1,5 hours of rest and I can't even get it with 12 hours... Amazing

[@rockets4kids]

I wonder how much this has to do with flour choice. I'd love to know if JoyRide can do this with mass-market bread flour.

[@thiagokirst]

Thank you! Best video so far! Thanks to your videos now I can make beautiful and tasty breads! Greetings from Brazil.

[@Fabrizio.deitos-navalesi]

Always amazed by your breads! Congrats! And beautiful landcspaes in your surroundings, thanks for sharing! 😉

[@monia-georgianaantohe311]

Thank you so much! I started using your methods for kneading, bulk fermentation, shaping, final proofing 2 weeks ago and this video really helps me a lot because it answers some questions I had. If we use a method but not understand the reasons behind it's like blind imitation.

[@axelgr8884]

I have been waiting for another video to come out, Thank you!

[@rafastojan5853]

The most satisfying video so far. I really enjoyed it! Thanks for sharing all your knowledge&passion, appreciate it

[@DianeHasHopeInChrist]

Awesome! Love your technique. The music choice is perfect! God bless you! Going make bread utilizing your "kneading" methods. Thanks for teaching me, and many others!

[@BreadbyJoyRideCoffee]

Thank you Diane!

[@clovala]

Love your videos. Thank you for taking the time to create them.

[@matthaley4348]

Helped me make a huge step forward with my loaves. Love the logic behind it too. Thanks!

[@Eduardosantos-wf6gm]

hi, my breads have improved a lot with your techniques, thanks so much for sharing your experience

[@bobkuchler3737]

Excellent videos, I have Trevir Wilson's eBook which is amazing, but your videos really helped me understand everything a lot more. I adapted your lacy method to my commercial yeasted Italian bread I use only .2% yeast so my times are similar to sourdough. I was amazed at how lacy my crumb came out. I'm eager to go through your videos for both my sourdough and yeasted breads

[@nigegarnham8623]

That looks amazing. Can’t wait to spend time and effort to make a sourdough like this. I hope it has great flavour as well as great rise. 🙌🤞🏼

[@sc2loki]

Great videos! Helped a lot with my baking. Thanks so much.

[@victorcapucci5469]

you are the best soudough homebaker of youtube

[@zhalas]

it amaze me the ovenspring that you got, i'll try to implement some of your technics in mine

[@i_El-137]

Simply the best.

[@cyswong222]

Really good video. You've shared all the important aspects of making a successful loaf.

[@irenestark5962]

This has been so very helpful. Thank you for taking the time to make you videos!

[@Sk8erbaker]

Amazing crumb, amazing bread!

[@pufarinu]

this is both an art and a science! amazing work!

[@igorlima5221]

Soo relax

[@rodrigobenavides181]

So relaxin to watch, and on top of that amazing bread technics. I learned a lot thank you kindly

[@brigidgarroni9300]

This was a really helpful video, which answered the question of why my loaves often don't hold up. I made a pretty successful and delicious loaf over the past two days - not as beautiful as yours, the crumb was not "wild" enough, and it didn't have a great deal of spring, though enough of one not to be a flop, It could be that the flour available to me does not contain enough protein - but it always takes longer for my loaves to hold their shape. One thing I have to ask: no matter how long and hard I knead the dough, even though I knead the flour and water with an electric mixer and dough hook, and store it in the fridge for some hours while my starter becomes active enough to be used, and I often autolyse overnight, in order to strengthen the gluten as much as possible before adding the starter, to avoid over-fermentation while the gluten is building since it takes so long to do so. As soon as I add the starter, the dough suddenly becomes very sticky and much harder to manage - it eventually turns shiny, but stays sticky. Do you have any suggestions to avoid this, please?

[@BreadbyJoyRideCoffee]

I couldn't say exactly what the problem was. Have you tried to reduce hydration? Maybe you have a difficult flour. I did the same process with my little girl and it worked well in her case as well.

[@suddsmisra]

i had suceess with your method thanks a lot. Love the videos, this is single loaf receipe another Plus.

[@mythmakertheanimator9912]

I watched your last video and had a lot of questions (why laminate why this why that very interesting technique) and you explained them very well in this video. I was also wondering if the drone scenery stuff was your work and you answered that too! And the lava rock sauna oven is awesome! Thanks for the inspiring artistry!

[@Spramele]

That’s beautiful! You have the most gorgeous bread!

[@jennydefaria8502]

wonderfull i did that 100% succesfully

[@carmenv28]

Felicitari! Un video reusit si plin de detalii ca si celelalte de pe canalul tau. Keep going! E o placere sa te urmaresc.... Si nu in ultimul rand, multumesc pentru toate secretele pe care ni le impartasesti.

[@BreadbyJoyRideCoffee]

Mersi pentru comentariu Denisa, ma bucur mult!

[@verenasonne3072]

Beautiful! Imagine nougat spread on that Bread :D There goes a lot of it on a slice... I will try some of the advices with my next bread :)

[@clkbunny6766]

you make it look so easy! The outcome is so beautiful

[@chefboirdee1141]

Loving your bread videos! I would LOVE to see your recipe for baguettes 🥖

[@lefcoe]

I notice that in some similar channels people don’t really knead, per se, but only stretch and fold after autolyse. This is surprising to me but seems to work.

[@BreadbyJoyRideCoffee]

diffrent methods. you must try and look what is the best for you

[@jonathanloboonseng4310]

Relaxing video to watch yay

[@sansirox]

Amazing video

[@lashermanasmora9145]

Thanks joy this video is very helpful

[@praaht18]

excellent and fascinating. thanks.

[@8alesis]

That lamination stage was amazing…

[@EvilOrangeK]

I started watching 2 videos of yours and then... intra in cadru faina romaneasca! :-) ce tare! Faine clipurile, in weekend am rupt carantina si i-am adus maica-mii maia facuta de mine cat timp am fost blocat in casa (din faina de secara de la pirifarm) si am incercat o paine cu faina proaspata de la moara, dar nu prea am reusit sa dezvoltam reteaua de gluten, nu cred ca e de la maia pt ca e super activa, am amestecat totul de la inceput, faina,sare,apa si maia (70% hidratie)...1h la autoliza, 3h de "impaturit" din 30/30 min, dar se lipea foarte tare, nu am mai stat sa o mai lucrez si am bagat-o in cuptor, gustul e bun, dar densa. Am sa incerc metoda ta de "non stick dough", urmarita cu sfintenie, dar mi-as dori si o metoda pentru oamenii "ocupati". Am mai stricat odata o paine pentru ca m-am luat cu munca si am dospit-o prea mult. Nu am apucat sa intru adanc in canalul tau, sper ca am sa gasesc si ceva retete pentru cei ce lucreaza de la 9-17 si nu prea au timp de un proces laborios. Mult continut pe net, gen foodgeek, dar ma bucur ca am gasit si continut autohton "ascuns". Mult spor in continuare!

[@BreadbyJoyRideCoffee]

Mersi :). Da, si eu sunt tot cu munca full de birou (exceptie perioada asta). Asta ar fi o paine buna ce o poti integra in rutina zilnica fara mare efort: kzbin.info/www/bejne/eqGVcnSXg72gd7c Sau asta una mai rapida, sa o ai gata in aceeasi zi: kzbin.info/www/bejne/aGHPppidi69ggpY

[@EvilOrangeK]

@@BreadbyJoyRideCoffee Multumesc!

[@supplepaws]

So i've tried the rubaud method before and i just couldn't get the dough to ever become smooth, which led me to give up on that method. But i tried it today.. and to describe the technique, it was like... imagine if the bottom edge of the bowl (closest to you) keeps getting dough on it, and you're trying to scoop the dough down and up the edge of the bowl (towards yourself) repeatedly, but its no use because gravity just keeps pulling the dough back down... but you keep trying anyway. And thats kinda how it worked for me 0.0

[@eleftheriasidera4838]

Excellent 👌 but what if room temperature is over 22-23 degrees Celsius? It's still summer in Greece! What can I do instead?

[@matii9004]

Hi, Good Video, Your Breads are amazing, greetings from Argentina...

[@davidfleischer4407]

Clearly a pro!

[@neghelliSparadanni]

Thank you

[@kevinu.k.7042]

Magnificent - Thank you.

[@What-zb9ju]

Amazing video dude!! What an eye opener! One thing I noticed was how your starter was still extensible when you added it to the autolysed dough. I have issues getting the dough tacky and smooth and I wonder if the stickiness was due to my starter being added when its past the peak, and perhaps the acidity is destroying the gluten network, making it ridiculously hard to handle and shape. My loaves so far have been decent (edible but with a relatively gummy crumb). I never get that beautiful ear from my score perhaps because i don't have much surface tension on the dough since it's impossible to shape. Hope to get some advice! I'm at my 8th loaf and I yearn for that smooth silky dough to work with!

[@yuval844]

Looks great. Any chance you'll make a bread with normal active dry yeast instead of starter one day? Really want to see the difference. Thanks!

[@juicebox86]

Damn nice loaf!

[@ritatjahjadi508]

Hi ..love all your videos! V educational! Just one question, after shaping, can I do the final proofing at room temperature instead of in the fridge? How long is the duration for final proofing if it's done in room temperature of say between 24 - 30deg.Celcius? Thanks in advance!

[@frapoHC666]

If i use a robot, do you think is better to use very cold water to prevent over heating? I haven't had problem so far, but i think think the summer will give me such an hard time.

[@nikolgiannopoulou7866]

Super!! Congrats 🥳

[@nicola.cammisa]

Great bread, technique and tutorial. Maybe a bit too work for a casual loaf to consume at home

[@shawnwan8795]

Wow, your surroundings is so beautiful.

[@drumrit]

Hey, could you make a video on how to make pizza dough optimally? Your videos are excellent!

[@trackie1957]

Romanian flour! That’s the secret!

[@BreadbyJoyRideCoffee]

:)) In fact here I can find very tasty flours. But there are not so strong as we want ...

8:04 - JRC gently pats on the dough - "you may rest in peace".

btw, mine is currently in the making.... I didn't do the little pats, though. (Did I say thank you for sharing?)

[@davidamalfa9291]

104/5000 Very very good. I follow you with much admiration and you have really changed my way of considering leavening and baking. I would ask you how to do if my mother yeast is hydrated to 50% thank you from the heart

[@meticorleone]

If after cold fermentation dough loses it strength (mostly with round shape), is it more likely to be overfermented or not enough gluten developed during bulk?

[@keithherrick9970]

Your videos are great! The explanations have helped me understand the process and work my way past my current sourdough road blocks... Is it accurate to say that in the first fold or two and in an optional lamination, you are building strength and that in additional folds, you are just maintaining the structure, or are you still building more strength?

[@BreadbyJoyRideCoffee]

true. the idea is that in the initial phases you prepare the gluten as well as possible to be able to keep the gases emitted at the end of the bulk. by folding you create the structure, tension the dough and reposition the alveoli

[@JoshuaCairns]

I wish I could do this but I'm limited with the kinds of flours I can use due to an allergy to corn...

[@rohitnaargolkar]

Again,amazing love your channel

[@nikinikolakaki9346]

Congrats on all your amazing videos!!!! Would that be possible to show a bread made out of semola rimacinata? The characteristic yellowish flour from hard wheat-durum wheat...?

[@BreadbyJoyRideCoffee]

Thank you, I'll do with semola. Works fine too.

[@nikinikolakaki9346]

@@BreadbyJoyRideCoffee Thank you very much!! I would appreciate a formula with only semola...have been trying for sometime now but the crumb doesn't satisfy me at all. I guess the process should be and is quite different to soft flours!

[@popkgr]

Hi Great Video my Olaf breaks always down After restring cold over Night do anyone have an idea

[@debramarvin]

How should I adjust for the warmer temps in my kitchen here in Texas? You are resting at 22-23C and I am around 24-26C. Thanks, another great video and stunning bread.

[@BreadbyJoyRideCoffee]

you must look at your dough. 30-50% rise in bulk

[@pauloabelardo5178]

Kept doing the rubaud method. My dough was always sticky, unlike in your video it really came together. I was only at 72% hydration. I was expecting the same outcome in the video. Please help.

[@ThisWhatIf]

This is amazing! I can’t wait to try it. All the other recipes I’ve tried have no gluten structure. If I wanted to make this into an 800 gram loaf, how would I go about adding the extra amounts of flour, water, salt, and starter? Thank you!

[@chickenside]

Man, I love these videos. They've really helped improve my bread! Where can one purchase that large, blue-handled bench scraper you use in your videos?

[@BreadbyJoyRideCoffee]

I have it from a local website: www.cofetarulistet.ro/ustensile-lucru-brutarie-patiserie-cofetarie/cutite-raschete/rascheta-inox-cu-maner-plastic-19-5-x-14-5-cm-ras-3.html

[@AP-pk9gw]

Is there something i can do with low protein flour? The only flours i can get are pretty standard ones and has strength like a cake flour

[@eyadbahadi5534]

Hi Joe , If I wanted to make a larger loaf, can just scale the recipe up by percent What about kneading times and proofing ? BTW love your video very informative and Relaxing (added bonus)

[@kevinleung3889]

My sourdough has improved significantly since I found your channel, thanks so much! For the order & timing of adding starter & salt, I've seen you done different ways in your various videos. What are the different considerations?

[@prettybrown370]

Tq for ur amazing video. Could u tell me, what kind of stone as a replacement for steaming process if i dont hv like yours. Can i use any stones or what if only water and no stones at all ?

[@BreadbyJoyRideCoffee]

you must make some tests, but I guess with a thick tray and hot water will work too. you. with rocks or lava rocks works best

[@prettybrown370]

@@BreadbyJoyRideCoffee ok tq very much. ...

[@tovestrauss2043]

If I am making two breads, at what point in the process should I divide the dough?

[@BreadbyJoyRideCoffee]

Usually the division takes place by bulk. But you need a lot of skill to separate the proofed dough (after bulk) and give it shape without damaging the inner structure. Otherwise, safer, you can divide the dough after kneading and proof them in two separate bowls.

[@Zhairus]

Hello, congratulations on all your videos and what they teach us. Two questions, where can I get that dough mixer that you use at the start of all your videos? And second question, would it be a video with yeast and not with sourdough? For many, sourdough is difficult to control and the acidity it brings to bread is not appetizing. Greetings and thanks.

[@BrunoReal1983]

Very nice movie, thanks for sharing! One question - Could we add levain with the flour before the autolyse process? Is there any significant change in the whole process? Cheers from Brasil! :)

[@adelinalazarescu7836]

How do you suggest, for this recipe, adjusting the time when room temperature is 27C? What can have less impact? Reducing the time between coils from 1h to 30min or doing only 2 coildfold with 1h between each? Thank you!

[@innnews6299]

Can you do a video where all the ingredients including levain and salt are added together from the beginning? And see if you can still get good result compared to your normal methods. Are there any differences in kneading, fermentation time, gluten development, etc. Thank you.

[@BreadbyJoyRideCoffee]

can be like this: kzbin.info/www/bejne/hJi2fpuqh9ySprc

[@innnews6299]

Bread by Joy Ride Coffee Thank you for the link. I am curious if you add everything all at once and continue to knead, laminate, and fold like you would with your normal sourdough, would it still come out the same?

[@sebastienromain6510]

Just Thank you

[@DJBelbe]

Marvelous skill!! I do have a question though! Ive started experimenting with higher hydration and figured the rubaud method was much better to handle such a wet though. However, i've managed to litteraly collapse the whole gluten structure i had gained with autolise, twice! You have any suggestion of what i might be doing wrong?

[@garyhorne2238]

Good morning, great channel. Could you assist. I have followed this recipe exactly how you have, but my mix once in a Pyrex dish, my mix is continually wet and despite my efforts, never reduces from being wet and is still sticky. Thanks

[@ED-sg2zg]

This is a great detailed video but smt l cant understand for recipe you call for 18 hours in fridge but what is best degree for fridge? Mine is 4 celcius. I did one and dough was very fine but at the end of 18 hours l realized only a little rise. I mean is 4 celcius so cold for dough? Thank you for sharing.

[@BreadbyJoyRideCoffee]

if you have 30-50% rise in bulk you don't need more rise in the fridge. so at 2-4 degrees can stay longer then 18hours too