Handmade High Hydration Sourdough Bread Recipe | Autolyse Method | How To

Using more water in your dough will result in those bubbles that everyone is chasing. I personally do not make bread like this very often, but it has its place. The more water is added the more difficult it becomes to develop gluten. That is why we are using the autolyse method which helps hydrate the flour and make the gluten development easier for us. The long cold proof gives this bread an intense flavour.
📖 Get the recipe ➡️ www.chainbaker.com/high-hydra...
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Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
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#Bread #Baking #ChainBaker

[@ChainBaker]

📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking

[@DANVIIL]

I really like your pre and final shaping technique. I just made 2,400 gramms of dough, broke it up into four loaves and used your technique and they are now in the refridgerator for overnight proofing. Thanks for this video. You have one of the better youtube channels on baking bread. Your videos should have 500,000. views.. Keep up the great work!

[@ChainBaker]

Thank you so much! I'm just glad you're finding it useful :) Cheers!

[@florinvoicufv]

KZbin people we need to support this guy he is the best ever I love sourdough bread most this man is no 1 on KZbin Everyone else wants u to buy Masterclass here everything is free Thank you man all my mistakes make sense now 🙏🙏🙏🙏🙏🙏🙏🙏

[@ChainBaker]

Wow thank you so much 😍

[@bipolarvortex]

I appreciate your clarity in describing the processes, as well as your explanations for why you do the things that you do. It helps my comprehension as a less experienced baker. Great videos!

[@ChainBaker]

Thank you so much, Kevin!

[@RileyOutside]

This is going to be the most work I've EVER put into one loaf of bread.

[@raol635]

This channel is school for me. Thank you for this great efforts.

[@fbpliegorrivero8869]

I'm trying this tomorrow. Thanks for sharing.

[@laurajackson6860]

I've only recently begun making bread from scratch on a regular basis, but I'm so happy I found your channel, because you have removed all the guess work (and fear) from my process 🤣. Thank you so much for taking the time to film and edit this series!

[@ChainBaker]

Cheers, Laura :)

[@jptan7325]

Excellent instructions.

[@antonioaguilar3257]

Absolutely perfect! 🤠👍 thank you sir!

[@ChainBaker]

Cheers! :)

[@vanessajambois]

Finally getting on the sourdough train and your video is guiding my first attempt!

[@danielbraedt2849]

I'm going to give this a try this week!

[@joshc6699]

Ah I love this channel! I'm learning so much!

[@ChainBaker]

🙏

[@americanrebel413]

Great video, thank you.

[@diodoubled]

By far the best baking channel! Btw I just started my first sourdough with great enthusiasm, but when I see how long of a process is to bake one simple bread, my god... only a retired person can afford to spend so much time Levain 12-16 h Autolyse 2-3 h fold & prep. 0.2 h Proof 1 h fold & prep. 0.2 h Proof 1 h fold & prep. 0.2 h Proof 1 h fold & prep. 0.2 h Preshape and rest 0.5 h 18 h refrigeration 1 h preheating 0.7 h baking

[@ChainBaker]

Haha yeah some recipes are a bit hands on and take a while. It does not need to be as complicated though. This one is probably one of the most involved ones you could have picked 😁 If you lower the hydration you can skip the autolyse, kneading, and even a couple of the folds!

[@colleengallagher813]

Thank you thank you thank you. So far you have been the only one I watched to give the most details about timing of everything. Kneading is very detailed. THANK YOU!!! I was becoming overwhelmed looking at the texture of my dough thinking I kneaded it enough or perhaps too much. I have wasted so much dough. I am now adding in using the thermometer for the dough. I did not know that would be such a help. I have made a few bricks! I am hoping once I get the regular bread at least edible I can start to learn how to make the gluten free version. Do you have any recipes for that? I have not found them yet. AGAIN thank you so much for taking this time and helping out.

[@ChainBaker]

Hey Colleen! I'm so glad you're finding my videos useful :) There is no way to knead your dough too much by hand. The only thing that could happen is it becoming too warm. Other than that, knead away! I am working on some gluten free projects, but they will take some time. I will 100% do it though. Cheers for sticking around!

[@SharonMartinez]

Excellent video! 🍞

[@ajl8198]

Thank you for your incredibly Informative and entertaining video’s I am now inspired to start baking : )

[@ChainBaker]

That is awesome! I'm sure you'll enjoy it :) let me know how the baking goes 😉

[@apteryxmantelli]

Nice camera work there.

[@tinatomasetti]

Omg you are AMAZING! Thank you!!

[@ChainBaker]

😍

[@kevinu.k.7042]

This has to be the best video for this type of bread I have ever seen. Just no fuss and a superbly good method. So many little things added in to get a quality loaf. Nothing missed out. The only thing I would add is that adding the natural leaven at the beginning for the autolysis stage does not interfere with autolysis and it's easier to do it that way. That's fairly recent research findings. I add a little fat to my 'plain' doughs too. Typically butter at 5g / 100g of flour. The bread has a longer shelf life that way. I add it by squidging it in after the first hour of bulk ferment as the gluten forms faster without it. Nice one Carlie - Very nice! 👍

[@ChainBaker]

Thank you, Kevin. It's always nice to simplify recipes. Love it!

[@vanessajambois]

Annnd it's done! I posted the pics to Breadit under 3_dots. Very easy to follow video and I'm excited to try again.

[@nickshadow2622]

I have a steel so sometimes I will get the loaf into the oven, on the steel, (parchment Paper) under it. Then place the preheated dutch over the top.

[@yanqiao5896]

I enjoy watching how you treat the dough. A lovely baby dough turned to a big fat bread 🙂

[@ChainBaker]

😁

[@anighioc6008]

Cred ca pe acest canal am gasit cele mai complete si mai edificatoare explicatii! Chiar daca nu stapanesc perfect limba engleza,imaginea completeaza restul! Multumesc mult! Ar mai fi cate ceva de lamurit in ceea ce ma priveste,si anume cum e cu hidratarea aluatului facut cu maia naturala,ca pentru cel cu drojdie am vazut ca exista explicatii amanuntite!

[@ChainBaker]

Nivelul de hidratare să fie același. Iată un videoclip despre preferințele de drojdie și un altul despre conversia rețetelor în preferința de drojdie. Sper ca asta ajuta. kzbin.info/www/bejne/e52td6xudqiqe6M kzbin.info/www/bejne/qIO5ZIJsbddsapY

[@eddybash1342]

Hi ! It s a very nice Idea to check out the density in 2D. I see some spots having a very high density...

[@bipolarvortex]

Thanks!

[@sabiie]

Absolutely love your videos! Recently started making sourdough breads thanks to your amazing detailed videos :) Was wondering if you could post a video on a chocolate sourdough bread with chocolate chips or nuts in it?

[@ChainBaker]

Thank you Sabiie! :) I have been pretty lazy with naturally leavened breads lately, but once I get back into it I will make something like that. Cheers!

[@sabiie]

@@ChainBaker Thank youuu! :)

[@SaiBTT]

Great video!

[@ChainBaker]

Thank you 🙏

[@lindman2501]

Damn Bro, I realy love this Bread! I just made a nother batch :)

[@madguitarist63]

I'm going to try this method this time (except with some garlic and basil vs seeds). I'll let you know the results this weekend

[@madguitarist63]

Turned out fantastic. Didn't quite get the rise on mine and probably could have fermented it a little less. Fun parts trying to diagnose those minor adjustments for your personal preferred texture

[@standvm]

I don’t know who you are but your scientific explanations are amazing and super helpful. Please let us know how we can support your channel.

[@ChainBaker]

Wow thank you so much, Stan! I'm just a very enthusiastic enthusiast :) And I'm so glad you're finding my videos useful. If you are feeling generous, then you can support me on my Ko-fi page -> www.ko-fi.com/chainbaker Cheers!

[@suprio_gonefishing]

lovely

[@fiveminutezen]

This is kind of a complicated question so I hope this is clear. My starter rises fast now, I can more than double it with a 1:1:1 in 3 hours just before the dome falls (as long as I feed it every eight hours or so). If I use that to bake a white flour loaf it winds up making bread that is pretty close to a straight white loaf of bread. What I don’t like about this bread is that it has no funky sourness to it. I realize that one possible solution is to change the ratio to a 1:10:10 and or to cool the fermentation environment for the starter. That would slow down the fermentation process and allow the levan to create some funky sour flavors. My problem with the slow things down approach is that it’s just so hard to know when the starter is ripe during long ferments. I like the 3 hour ferment because it’s very active, the dough it makes rises quickly and I don’t have to spend all day doing dough folds. What do you think of this instead, using the recipe for the dough in this video as an example. 1. I set aside 100g of starter and put it in my fridge and don’t feed it all week. 2. I make a little 5g starter that I feed daily 1:1:1 and build it up so it’s 100g right on Saturday morning. 3. Then I mix the two together: 100g of super active starter with 100g old, funky, sloppy, acidic starter. 4. I make the bread just like the recipe here entails. Or maybe maybe 100g / 100g would be too acidic and the dough wouldn’t be able to hold shape...so a different ratio would be better? Have you seen any recipes like this? Do you have any thoughts on making bread like this?

[@ChainBaker]

Using more starter would definitely make it sourer. A very simple option would be to go for cold retarding or cold bulk fermentation. The dough will become more sour whilst it is rising slowly in the refrigerator.

[@samsu6978]

Thank you for this! Do you have only the background music so that we can practice playing our melodica over the background music?😊

[@ChainBaker]

Here is it - kzbin.info/www/bejne/i3vVeIONaqx9bpY

[@Anesthesia069]

I love the fact you say "autolyse" properly!

[@ChainBaker]

To be fair I wasn't sure 😅

[@Anesthesia069]

@@ChainBaker Can I ask about the origins of your accent? It sounds familiar, but I cannot place it!

[@ChainBaker]

Latvia 🇱🇻

[@Anesthesia069]

@@ChainBaker excellent, I'll look out for some Latvian bakes 😁

[@ChainBaker]

kzbin.info/www/bejne/b4XJhaicodR3nrM 😉

[@ebrahimsaleh5040]

Thank you very much for your effort, it's the first time I saw this easy and effective technique , I'm new in baking so I want to know if it's better to open up and down flame or only down sir ?! Thank you

[@ChainBaker]

I would use both. My oven only has the one at the top so I have no choice 😄

[@ebrahimsaleh5040]

@@ChainBaker Aha , I see , thank you very much for your reply cause I never heard any comment from any baker mentioned that , tnx anyhow.

[@samhodgkinson8901]

Great video, and a criminally underrated channel! I'm having real trouble with high hydration sourdough though. Even though I'm adding less water than you (usually 70-75%), the dough always sticks to the tea towel that I prove it in overnight, then tears when I try to tip it out. I'm also not getting much oven spring, so the loaves end up pretty flat... Any tips?

[@ChainBaker]

Perhaps your flour is weaker?! Another reason for the dough being slack and sticky can be fermentation. If it is not rising well it can stay sticky and loose. Or it could be over proofed in the fridge?!

[@samhodgkinson8901]

@@ChainBaker thanks for the response! I will try to make sure my starter is super active for the next attempt, and I tend to leave it for a long final prove in the fridge, so might try cutting that a little shorter :)

[@SlugLamer]

Great video! One question: What's the difference between using a levain and using your starter right at its peak?

[@ChainBaker]

Depends on how quickly you want it to ferment and what your starter is like. Sometimes a slow rising starter that has been fed half or a whole day ago will take longer to ferment the dough. On the other hand a levain made with less flour and water in relation to starter could be fermenting very rapidly and when you mix it into the dough it could continue the same way.

[@SlugLamer]

@@ChainBaker Thanks for clearing that up for me :)

[@tazwoh2002]

Great video and looking through the Comments , i cant seem to find the answer regarding your protein level in the flour, In the UK its between 11 & 12, Does it matter with what hydration level you use ?

[@ChainBaker]

Hi Ian. The flour I use is 12.5%. In this recipe the higher the protein the better.

[@1_step_up]

This was very helpful thank you - just a question, why do you say "no fan" when heating the oven? it looked like you are using the grill setting so just heating it from above, is that correct?

[@ChainBaker]

My oven only has the top heating element. But I have the option to have the fan on that blows the hot air around the oven chamber. When baking at higher temperatures I do not use the fan as it can brown the crust too much too soon.

[@konstantinkonstantinov2773]

Hi Charlie, Do you need to make any adjustments if using a stand mixer?

[@ChainBaker]

Hey! Yeah definitely. You would have to mix for less time for sure and the water temperature would have to be adjusted. I would say medium speed for 6 minutes. But then again each mixer is different. Speaking of temperature here is my video explaining all about how to control dough temperature. Make sure to read the video description too ;) - kzbin.info/www/bejne/g6PKiYWtoN9gadk

[@KatySkinny]

If I’m not going for that sour taste could I bake the same day? If so, what would be the best time for it? Love your videos!

[@ChainBaker]

Yeah bake it on the same day. Just do the final proof at room temperature. It will take around 2-3 hours I'd say.

[@KatySkinny]

@@ChainBaker thank you so much! Can’t wait to try.

[@mikearst2940]

A question about possibly saving some time when adding the salt. What about setting aside some small amount of the water called for in the recipe and warm it quite a bit-and use it only for dissolving the salt fully. This step could be done near the end of the autolyse period. After you've fully combined the starter with the autolyse, now pour in the water+dissolved salt mixture and again combine fully. If there isn't a great quantity of the warm water, I'd think it would not adversely affect the dough temperature. Or perhaps even: add the water+dissolved salt mixture to the starter itself, combine thoroughly, then add the starter+salt combination to the autolyse-and again combine thoroughly.

[@ChainBaker]

That would work pretty well! :)

[@mikearst2940]

@@ChainBaker The only reservation I had was: Would this possibly risk the salt not becoming fully combined. So it would definitely call for some diligence in the mixing.

[@lisadurant4689]

Hello there, I'm sure there's a reason for not adding the salt to the water to let it dissolve but I can't figure out what it is. It seems so much easier than to try to work the salt in like so many people advise. Can you enlighten me please? Love your videos by the way.

[@ChainBaker]

Adding salt to autolyse is generally not advisable because salt can have an adverse effect on gluten development and counteract the autolyse process. We are using the autolyse method to help the flour absorb water better. Salt would compete for water with the flour.

[@TheBassManCometh89]

You make it look so easy! Only tried making sourdough twice and they weren't that great. Is this a good recipe to try when I'm still getting used to making sourdough or is there another recipe (maybe lower hydration) that you'd recommend instead?

[@ChainBaker]

JebusRocks yeah high hydration dough can be a hit or miss when you’re just starting off. You can try this recipe - kzbin.info/www/bejne/eKTZqZx4lrp2abc . Make sure your starter is nice and active and that your levain is at its peak. That is usually the main failing point with any bake. 👍🏻

[@TheBassManCometh89]

@@ChainBaker ahh that's great. Thanks for replying. Will give that recipe a try next weekend and fingers crossed it works better than the previous one 🤞

[@richardgarcia9414]

i need some stuff you use like the temperature probe and mason jars , i assumed you didn't add them to since maybe you don't receive sponsorship from any brand , but if you add it to the amazon list I can buy from there and it can benefit you. otherwise I love all the videos I've seen from you.

[@ChainBaker]

Thanks for the support, Richard! You can find the temperature probe in my Amazon shop. I got the jars from my local supermarket so there is no link :)

[@richardgarcia9414]

@@ChainBaker oh I thought you could add any product without buying it yourself.

[@richardgarcia9414]

Oh I just went in again to confirm and I noticed the probe is indeed in there but only in the list of UK

[@mentianilukman6794]

Hi Charlie, during baking, you used top and bottom fire or only bottom fire ?

[@ChainBaker]

In my oven I am only able to use the top one. If you can use both at the same time then that would be better for sure 👍🏻

[@mentianilukman6794]

@@ChainBaker Alright thanks 👍

[@crispnsalty]

I will try this tomorrow. How important is the Fridge Temp ? And at what temp should it be so the dough comes out prefect? Minimum amount of Hr in fridge to avoid underproving? Also, can the Levain be used at a later time. Keep at room temp, or fridge?

[@ChainBaker]

Tati Fernandez unless your fridge is unusually cold or very warm then you should not worry. I would keep it in the fridge for at least 12h. Feed your levain and keep it outside and use it when it is ready. That way you will be in complete control.

[@crispnsalty]

@@ChainBaker THANKS

[@ChainBaker]

Anytime! 👍🏻

[@katieberberich826]

The pan that you bake in… Would you recommend this? Are there any cons? I am on the look out for one to replace my Dutch oven that I have to drop my bread into. I like that this has such low sides. I’d be interested to know how you’d compare it to other techniques. If you’ve already done a video about it and I’ve overlooked it, please could you point me in the right direction? Many thanks. 🙏🏻

[@ChainBaker]

It's a 3l / 3.2qt Lodge Cast Iron Combo Cooker. I've had it for years and I bet it will last me a lifetime. Well worth the investment.

[@katieberberich826]

@@ChainBaker good to know. Thank you.

[@ihunt420]

I've been trying to make maltese bread as that is as I understand it a high hydration sourdough like bread, but it never turns out right.. do you have a tip on how to make the crust incredibly crunchy?

[@ChainBaker]

High temperature baking with plenty of steam in the beginning should do it.

[@rowantreahs2863]

Thank you, mate. How much protein in your flour? I live in a little country where the highest percentage of protein in the flour is 11, 12 at best.

[@ChainBaker]

The flour I use has a protein content of 13%. You could make this recipe just as well with the 12% one. Even with the 11%, but then you may need to add another fold and shape it more tightly so that it does not spread out too much.

[@rowantreahs2863]

@@ChainBaker thank you so much for your quick response! I will follow your advice. I see I was missing a fold then

[@janetill1158]

Hi, why is it no fan? Does it make a difference when it’s inside a pot? Thank you

[@ChainBaker]

I don't usually have the fan on with higher temperature bakes because it kind of makes it even hotter.

[@jzinish]

Hello Charlie! I have a question here. This recipe calls for a 1:10:10 levain, meaning to say the foundation of the dough is 210g starter? Because the starter isn't growing(in your video it has tripled in volume but mine just rise a lol not even doubled. So I recreate a new one which only double in volume.) my question here is that, if I have strong starter just fed, 100% hydration, can I use 210g of it for this recipe? Have tried to look into your other principle videos talked about starter and levain, did some research but didn't quite understand. Thanks for your help!!

[@ChainBaker]

You can do that. As long as it's nice and active it's all the same thing ✌️

[@jzinish]

@@ChainBaker thank you so much for replying!! You're so nice!! 😊

[@randombrit13]

What happens if you don’t score the bread? Does it tear its own expansion area? Edit: Never mind found a vid on it.

[@troy5659]

Hello, Every bake lately seems to be like a high hyd. bake and I'm beginning to think it's the protein in the flour. Right now I'm using 10% protein white and 13% protein WW and following your recipe's they all flatten out during proof and baking. So I'm thinking your recipe water amount is too much for my flour and the dough never gets any strength or gluten development. Can you make High Hyd. sourdough bread with any flour? What do you think is going on, it's like I'm putting in too much water? Thanks

[@ChainBaker]

The strength of the flour will dictate the maximum hydration. 10% can be quite weak, so it's best to lower the hydration a bit to make up for it :)

[@clementine2938]

I have a question about sourdough starter ..Some say you can use it straight from the fridge..am interested to know your view on this..

[@ChainBaker]

It depends on how active it is. It could be used straight from the fridge.

[@clementine2938]

@@ChainBaker thanks .

[@Chris-op7yt]

can you please do a bread with 500g flour? the kneading and folding are more challenging with that much dough. thanks

[@ChainBaker]

It's not that much more work. Knead it for 2 - 3 minutes longer and use slightly warmer water as a larger dough will take longer to get up to temperature👍

[@Chris-op7yt]

@@ChainBaker : it's not about the work. it's that the 60% dough is a bit hard to pinch at twist with one hand, whilst squishing a large amount with heel of other hand. got there and made great bread. technique may need adjustment for 500g or more of flour in dough.

[@supplepaws]

Can this recipe be made with 100% whole wheat? Would anything specific have to be changed? I'm very interested in 100% whole wheat sourdough but vids are hard to find on that specific type of bread. (most are blended bread or overly complex or use lots of extras)

[@ChainBaker]

Yes. You could even swap it right out. If the dough is not airy enough for you, then add more water. But I would say try it with just swapping the flour first and only then adjust the water if need be.

[@mikearst2940]

First time trying this today. Stretch and fold following autolyse clearly increased gluten strength but surface tension was still lacking and not at all tight as in your video. Does that suggest any particular error I might have made along the way? Thanks. (I increased the kneading time to 15 minutes but this doesn't seem to have improved the surface tension.)

[@mikearst2940]

Must call it quits, alas. The dough remained unworkably sticky the entire time. No surface tension ever developed. Gluten development yes, but the dough just wouldn't hold a shape at all. Very different from the "behavior" of the dough in the video (same kind of flour, I'm pretty sure). Clearly I did something very wrong, but I don't know what the mistake was.

[@ChainBaker]

It could be the flour. Just because it has the same protein content does not mean that the gluten forming proteins are of the same quality. You could try lowering the hydration just a bit. Perhaps that will work :)

[@mikearst2940]

@@ChainBaker Thanks. Considering that it has happened more than once-a gluey, unworkable dough-I'm thinking this must be the solution for a start. The protein content of the flour I've been using is 12.7%. A readily available competing brand is said to be rated at between 12.5% and 13.5%. (Apparently with that brand it varies from batch to batch.) There is probably some expensive artisanal flour I can mail-order having higher protein content but I don't know yet what it might be.

[@mikearst2940]

Found one flour mill that offers 14% protein content. That seems a bit much (?).

[@ChainBaker]

It's pretty high, but the number does not always mean strength. I'd say try using less water and see how it goes before committing to a new flour :)

[@sherrymiller804]

I put mine in the fridge the first time and refrigerated overnight baked the next morning and it went flat as soon as I turned it out in my hot Dutch oven, so this time I baked it an hour after final shaping and it turned out beautifully, but no sourdough flavor. It got good oven spring and was light and fluffy? Any suggestions.

[@ChainBaker]

It was probably over proofed and that is why it collapsed. Try and refrigerate it sooner or lower the temperature of the dough. As for the same day bake - it will always be softer and fluffier, but because of the relatively quick fermentation it will not develop as much flavour.

[@sherrymiller804]

Ok. Maybe my dough is too warm because I mill my flour as I’m baking and it is really warm when I use it. Maybe allowing my flour to cool would help? I’m going to try again today and refrigerate overnight. Thank you so much for helping me figure this out!❤️

[@sherrymiller804]

I know you’re probably getting tired of me by now but I need your help to figure this out. Your recipe was the only one that worked for me. I figured the proofing part out. It was my fridge, somehow it got turned to a warmer setting. Now the only issue I’m having is the flavor. I know you suggest a temperature gauge for the dough and it is a good idea but for me I’m trying to tune my natural instincts to work through the problems and use my natural instincts to learn the behavior of my dough. I guess what I’m saying is I’m trying to go back in time and learn how to get it done with minimal modern technology and devices. I’ve come to the mindset, that I need to learn how to do things like my ancestors did it with just their hands and master that process then I’ll be prepared for hard times instead of trying to figure it out during the hard times. Anyway, I got off subject sorry. Now to figure out the flavor. I keep my starter in the fridge and only feed it once a week the early morning on the day I mix up the dough. I give it 8 hours before I mix it in the dough. If I leave the starter longer the rise starts to decline after 8 hours. Suggestions please.

[@fiveminutezen]

What’s the difference between building the levan with a 1:1:1 ratio vs a 1:10:10? As long as I wind up with 200 (or 210 in the case of this recipe) grams of levan which is what the recipe calls for. And if I am using a 1:10:10 ratio shouldn’t I pull out the extra 10 grams of levan I started with to make it an even 100g flour and 100g water? Does my question make sense?

[@ChainBaker]

It does make sense and it's a valid question. I personally don't pay attention to the 10g because it makes no noticeable difference in the finished product, and it is easier to calculate it this way.

[@ChainBaker]

At a 1:1:1 ratio the levain will rise a lot more rapidly than at 1:10:10. It's up to you how soon you want it to be ready.

[@sherrymiller804]

Ok I’m a newbie so please don’t be harsh but is it: 300g flour 220 water Just for the actual dough? Because you say remaining flour and water in the video. Or are you using that amount split between the levain and the dough? I’m confused. Also I might add I’m using hard white wheat, fresh milled. So that includes the bran so I’m wondering if I need to increase the water?

[@ChainBaker]

Correct, it's 300g flour and 220g water for the final dough without the leaven. I always split the recipes, so you don't have to calculate anything ;) I would not increase it because freshly milled flour is weaker, so the bran will just help compensate for it.

[@sherrymiller804]

I didn’t know fresh milled grain was weaker. Thanks ❤ I saw recently you got a grain mill and made a beautiful loaf from your fresh grains! I’m so glad you are doing this because it’s hard to find recipes and videos using fresh milled grains. They are a little more challenging. I have rye grain, spelt,Kamut/khorasan, teff, buckwheat, hard white wheat, soft white wheat, Einkorn. Any suggestions or tips with the fresh grains doing sourdough? I need all the help I can get! I’m soooo looking forward to seeing videos on fresh milled grain bread 😁

[@venla26]

question tho, I put the dough back to KA mixer and use the mixer to work it instead of hand folding. I am sure it is fine BUT, could that be the reason that my bread doesn't have crumbs like yours? (Mine has always been closer/less/smaller bubbles kind of structure regardless hydration level)... really bothersome..... -__-

[@ChainBaker]

Sometimes close crumb can mean that the dough was over proofed. Perhaps that could be it?! Here's a video about it - kzbin.info/www/bejne/hGTZmYupaMdjbdk

[@gaurlglmistrz]

Thanks so much for your content! What size (siameter) is your dutch oven?

[@ChainBaker]

25cm (10in). It's the 3L Lodge combo cooker.

[@mentianilukman6794]

How long should I preheat the oven and the frying pan ?

[@ChainBaker]

All ovens are different, but generally I would suggest preheating for at least 40 minutes.

[@mentianilukman6794]

@@ChainBaker Ok ...without fan right only for this recipe ? During baking process, no fan also ?

[@ChainBaker]

If I said no fan in the video then it’s no fan 👍🏻

[@mentianilukman6794]

OK noted

[@stevenmahoney7532]

Is there a reason you do cold ferment in your other sourdough video but not with this higher hydration recipe?

[@ChainBaker]

Not really. I just made it work around my schedule. You can cold ferment any dough if you like to ✌️

[@YnnubTibbar]

I tried this bread today and it hasn't been the best experience. I'm not sure why, but the dough didn't have much strength, and doing the stitching method was very difficult. I put more flour than you seem to put, and the dough stuck to the counter, and after managing to roll the dough with the stitching method, it was very weak. Right now it's in the banneton, I hope tomorrow it will be alright, but I wondered what may have caused the difference in dough consistency.

[@ChainBaker]

What flour did you use? What is the protein content? A weaker flour would make this a struggle as it can't absorb water as well as strong flour and the gluten gets harder to develop. If that is the case, then you can lower the hydration a bit next time to make it workable :)

[@YnnubTibbar]

@@ChainBaker I used bread flour with 12.5% of protein. I hope tomorrow I get a good result, otherwise I'll try reducing to 75% hydration next time. Thanks!

[@ChainBaker]

Fingers crossed! 75% should definitely make it significantly less sticky :)

[@YnnubTibbar]

@@ChainBaker Unfortunately it was not a success, after removing it from the banneton (which was stuck to the dough), it became completely flat :( I substituted a tiny bit of the flour with whole wheat flour, could that be the reason?

[@marcuslee3051]

Hey there, can anyone teach me the principles behind resting the dough? some breads require resting while others don't. is it the hydration? Is it the amount of proofing?

[@ChainBaker]

You can find a video about it in the Steps of Baking playlist 👍

[@marcuslee3051]

@@ChainBaker Is there one specifically about resting the dough? which one is it? Thanks for replying!

[@ChainBaker]

The one with Resting in the title 😄 ok, Bench Rest it is. I guess I forgot 😉

[@muskepticsometimes9133]

For convenience I like to autolyze over night about 9 hours. Is this OK?

[@ChainBaker]

You can do that. But the extended time doest not have any extra benefit besides convenience. Flour gets fully hydrated in just a couple of hours 👍

[@muskepticsometimes9133]

@@ChainBaker Thanks. It is just more convenient. If I get up at 5 AM and have both starter ready and autolyze done then saves time. Also thanks for tip not to add salt pre-autolyze.

[@paper_warrior]

Man! My wife is wondering why I don't get out of the bathtub for an hour and she comes to curl up or if I watch porn and I just lie and watch some dude on KZbin knead the dough! It's sick! I love it!

[@ChainBaker]

😂👍

[@sunithag8160]

Struggled endlessly with this one even after following all the steps meticulously 😔.The beginning of the downfall was the dough that was to be autolysed didnt quite look as taut as the one shown in your video. It started out shaggy and never formed a taut shiny surfaced ball. The end result was a dense chewy bread. Any clues on where I might have gone wrong ?

[@ChainBaker]

What kind of flour did you use?

[@ChainBaker]

It is definitely not an easy dough to work with and I myself had to do it a few times to get it right. If after the autolyse it looks still too soggy then perhaps you can leave it for longer.

[@sunithag8160]

Bread flour from the super market .

[@sunithag8160]

The dough had autolysed . It was stretchy. Since the dough prior to autolysation looked too shaggy compared together yours, was wondering if I could hold back like 50 g of water perhaps. I live in a humid city too! Thank you for your response always

[@ChainBaker]

I think 50g would be a bit too much. Try 20-30g. that would bring the hydration down to 72-75%. 👍🏻

[@jesseabrams5054]

You only used sourdough starter and not any yeast? I thought that the souring was caused by the 2 types of yeast

[@ChainBaker]

Not at all. Use one or the other. Adding yeast to this would defeat the purpose of using a starter.

[@jeanjunker]

In response to JayTee below: If one is after quick results to get bread, you could just use commercial yeast no need to bother with a culture since you aren’t getting the benefits of the slow sourdough fermentation…

[@dohmi0784]

my bread is always flat and gummy and doesn't expand. how can I fix that. I'm using 80% hyd.

[@ChainBaker]

Sounds like your leaven may not be doing its job or you just need to let the dough ferment for longer. Perhaps this will help kzbin.info/www/bejne/rKuqZ2qGmK9qo9Esi=QIeEazXGioAsWFWw

[@mentianilukman6794]

If I don't have the same pan as you have , what pan can I use, can I use granite frying pan ?

[@ChainBaker]

You can use any heavy pan with a lid that is oven safe 👍🏻

[@mentianilukman6794]

@@ChainBakerthanks

[@beverlycorey8635]

i want the recipe!!!!!!! how much flour- how much water!!!!!!

[@ChainBaker]

It's in the link below the video.

[@eddybash1342]

4:27 I am sorry but I do not understand why you put the salt like that. The NaCl concentration is almost infinite near the cristal of NaCl, so you kill the yeasts alll around. ;)

[@ChainBaker]

Works just fine regardless :)

[@eddybash1342]

@@ChainBaker the high concentration of NaCl could explain where there is no bubble. ;)

[@MrChiptatum]

your bread looks great but so much work and time involved

[@spudsmccatfish]

When scrolling down I thought the thumbnail was a rabbit😀

[@ChainBaker]

It does look like it 😄

[@diizzii]

Did nobody see the hamster in the thumbnail?

[@ChainBaker]

🤫shhh! 😄

[@jotocs3]

Bull again...I think all that folding and stretching is making people avoid baking bread...it's like chemistry not biology. Just mix your bread bake it and and is it will come out well lol

[@ChainBaker]

'Mix your bread, bake it and it will come out well.' Glad you're adding some valuable tips here.