Homemade NO KNEAD Sourdough Bread Recipe. | by JoyRideCoffee

[@pni5ewz]

I hereby crown you the king of sourdough. In any method you use, you still have most unbelievable loaf

[@BreadbyJoyRideCoffee]

:)))

[@perilleuxjulien3684]

My go-to and fairly fail-proof recipe. (I do mix spelt&rye in addition to whole wheat) Perfectly suited for my current work schedule. Interestingly, yesterday, did a strong fold 5hrs (i forgot) after mixing and rest 3 hours before putting in fridge and bread came out beautiful! Thanks so much for all your hard work in those videos!

[@donnar4261]

Relaxing music and beautiful bread 💗

[@dibyanshusekharmohapatra9929]

Feels like magic. Like you would achieve open crumb with anything.Great stuff

[@jessicarajchenberg501]

This, was so beautiful and relaxing to watch. Beautiful sourdough

[@ariainman5383]

THANKS for this one....ONLY ONE FOLD. AND a Beautiful Loaf.

[@BreadbyJoyRideCoffee]

Thank you Aria!

[@trackie1957]

How to dissolve starter: measure the amount into a container with a tight lid, add water. Put lid on and shake. Dissolves nicely. This is how I feed my starter. Add water, shake, add flour, shake again and it comes out almost perfectly mixed. This is also a good way to mix flour and water to thicken gravy and sauces - no lumps!

[@David-we3sb]

yup that's how my mum taught me to thicken gravies =D

[@soetaprawira9741]

Amazing. Another technique for making the sourdough bread. THANK YOU!

[@sprak404]

Great music selection in this one! Your bread looks amazing as always!

[@BreadbyJoyRideCoffee]

thank you!

[@sig.pizzaiolo]

Beautiful and relaxing video and amazing no knead open crumb bread Joy Ride Coffee! I really enjoy your video's with the nature shots in between. Beautiful environment where you live. Some questions to you about your sourdough starter. In another video you showed how you made your sourdough starter in 7 days. In the end of the video you also showed your sourdough starter from 6 years old. It looks like the older starter is much more active and increases in volume much more than the 7 days old starter. Q1: Is it the case that the older starter increases much more in volume with respect to the younger one? Q2: Why is the 6 years old starter much lighter in color? did you feed it with something else than whole grain flour? Q2: What is your procedure with your starter at the moment you decide to make a certain bread? Do you feed it with the same flour you are going to use for your bread before or just with the usual whole grain flour? Q4: At which moment do you use your starter for a bread? Just after feeding/refreshing it? Or some hours after refreshing? Thanks in advance!

[@jakeson1140]

Sir, you are a master.

[@jpeood32]

yes, amazing, watching is therapy

[@oudba100]

I call this the art of dough and bread thank you

[@erika-zo5bi]

Me encantó, muchas gracias se ve delicioso

[@debramarvin]

Just had a slice of this and it is divine tasting. I did not achieve the open crumb but I had some challenges. I used King Arthur bread flour and blue emmer from a local mill for the ancient grain. During the original mix, I developed a large glob of gluten that I couldn’t break up or get to dissolve. I also felt the dough deflate significantly during the rolling up of shaping. I would try this again as it is delicious and the decrease time commitment is appealing but I love the whole process of doing the folds etc. So what is it that will give me the open crumb??? I have watched you, Trevor, Kristin, Sune, Jesse, Elaine and made hundreds of beautiful and delicious loaves but the very open crumb I cannot reproduce consistently. Thanks for all these beautiful videos!

[@BreadbyJoyRideCoffee]

emmer is very extensible by nature. need more experience with it. for open crumb: properly fementation & handling. you need to find equilibrum between elasticity and extensibility. need bit of practice until you will feel

[@Bootmahoy88]

I love the careful precision by which you carry out your bread creations. I'm learning quite a bit. Your precision reminds me of the precision required of a lab chemist.

[@vivienpandart]

I tried the recipe yesterday (baking it this morning) and it was by far the best bread I've ever done. BTW I'm french and you're honoring our great bread tradition

[@BreadbyJoyRideCoffee]

thank you!

[@GeraWaisbaum]

I'm so glad that I found your channel. Awesome videos and techniques. Question: this no-knead bread is much more simple to make than your other breads but the results look comparable so why would you like to go with the other more complicated processes? Is there any difference in the flavor or in the texture? Thank you!!

[@vitormiranda70]

I was wondering the same after seeing the even vs wild crumb video. Isn`t this one suppoust be wild (open) type once you haven't done the Second e thrird folds? What changes? Thank tou for your videos, i m closed to watch all of it

[@ivybee8105]

Gerardo You need to read his recipe attached to the video from very beginning.. it’s all explained there

[@bobdexter9175]

Beautiful video. Still getting some flat loaves but getting better.

[@suziedepingu]

me too, still trying to understand my starter.... we will get there soon!

[@bobdexter9175]

suziedepingu There are soo many different methods but for once I don’t think the English one is best. It needs the gentle approach. Forget everything you were taught about yeast.

[@Ksryn-k3y]

Checked out a couple of your VDOs really do enjoy the music 👍🏼 the bread looks amazing 👍🏼 love how you shoot the vdo. Subscribed! 😄

[@BreadbyJoyRideCoffee]

Thank you Sireen!

[@ΙωάνναΜπέτσικα]

All my wishes for a healthy and prosperous new year. The above mentioned method is very convenient for me. But usually I make four kilos bread with whole wheat flour only, at one time. Would you be so kind to help me and tell me in which phase can I divide my four loaves. Thank you

[@maartenstevens9848]

Thanks for this good no knead recipe. I used a weaker flour (11,5 %, T65) and some soy meal. The strong fold was more difficult because it was not so elastic. But the shaping went fine. I had a wonderfull bread. My best , fluffy, oven springed no knead bread untill now. Only, It was just a little too sour. My proofing was at 20 - 22 degrees Celsius in the oven. Is there something I can do to get it sweeter ? Adding starter only after autolyse ? Longer proofing with less starter ? Lower proofing temperature. (15 - 18 degrees C) ?

[@TyRonKitzeRow]

Great, relaxing and informative bread making video. I wish i could get my bread to turn out like yours. You are very good!

[@BreadbyJoyRideCoffee]

Thank you!

[@ritatjahjadi6962]

Great video! U and ur bread is such an inspiration! May i know if you pour boiling water onto the stones or room temperature water to create steam?

[@stephenlutz3907]

Recently found your channel and am enjoying it! I see you follow both Kristen and Trevor. They are both very accomplished, skilled bakers, and superb teachers...very generous with their knowledge. I have just subscribed to your channel. Looking forward to more!👍👍👍

[@BreadbyJoyRideCoffee]

Thank you!

[@jonathanloboonseng4310]

hey i love ur video, entertaining and educationally, u had inspired me the most to bake. To bake my first sourdough, i bought a cast iron pan and starting yesterday making a sourdough starter, my family thought i was crazy making a sour smeeling thingy cause they never seen something like that. Always be ur fan!!!

[@fabianamaiatoledo8324]

Hi! Thank you for all your videos. I’m from Brazil! I have a question... how do you call a object that you use to mix a dough?

[@BreadbyJoyRideCoffee]

danish whisk. I buy it from amazon

[@fabianamaiatoledo8324]

@@BreadbyJoyRideCoffee Got it! Thank you!

[@trackie1957]

In the USA it’s called a dough whisk. King Arthur Flour sells them. They work better than a wooden spoon, but if you turn the spoon around and stir with the handle, it works even better - more thorough mixing with less effort!

[@vivienpandart]

Gorgeous, I learn so much thx to this channel

[@BreadbyJoyRideCoffee]

Thank you!

[@tarivc]

Thank you for the recipe. Beautiful bread, relaxing music. We have the same Hario scale and kettle 😄

[@BreadbyJoyRideCoffee]

coffee fan :)

[@tarivc]

Bread by Joy Ride Coffee coffee lover and sourdough bread lover 😂

[@sergios8859]

a wonderful loaf

[@sminstudios]

Its face is a map of the kitchen, its flesh a 4-dimensional recording of one day. Thank you for this beautiful “Making Of...” biography.

[@BreadbyJoyRideCoffee]

Thank you!

[@grzegorzkuwaek8366]

Hi All, I'm heating the oven we will see what happened. It is my first time with this recipe. I hope the bread will taste and look good. Keep your fingers crossed. Have a great day for All

[@olgafigliuzzi4960]

Schönes video! Einfaches rezept! Kannst du auch rezept aus Vollkornmehl zeigen,gesundes brot backen🤩 Danke

[@BreadbyJoyRideCoffee]

Ich werde auch Vollkornmehl herstellen, jetzt habe ich eines mit 50% Vollkornmehl: kzbin.info/www/bejne/eKOphWh3r75lhrc

[@mslollieplop]

Hi, I want to use this method for white only dough what measurements would I use....ie....300 white flour, 230 water, 7.5 salt...62 starter?? Love the videos...they are the most useful I have seen anywhere!

[@BreadbyJoyRideCoffee]

325g flour, 65g sourdough starter, 7.5g salt. between 220-260g water, you must try to adjust for your flour

[@mslollieplop]

@@BreadbyJoyRideCoffee Thats so helpful. Am I right that I use my starter 6 hours after its fed or can I use it say 2 hours in? Im never quite sure when the optimum time. Also if I want to add say seeds or flavour (Walnuts cranberries) do I do this at the start or during folding? Thanks so much X

[@juanpablotello4605]

Excellent!

[@indiagolf]

Wow! Gând la gând! Am tot căutat o rețetă pentru o pâine care să nu necesite mult timp, începem serviciul și n-o să mai fie vreme ca acum. Pot să înlocuiesc cu altă făină ‘ancient grain’? Mulțumesc frumos!

[@BreadbyJoyRideCoffee]

da, e pentru gust acea faina. deci merge cu orice altceva: spelta, emmer, einkorn, integrala, secara etc.

[@indiagolf]

Bread by Joy Ride Coffee, multumesc frumos! Mai am o săptămână la dispoziție s-o fac pe îndelete 😄

[@annasutton68]

I love to watch your videos ❤️

[@gabrielmeszaros6966]

Hello ! Very Nice Job :-) Can you tell me what is your banneton made of ? Thanks !

[@BreadbyJoyRideCoffee]

Are from a local store www.moaradecereale.ro/produse/cos-de-pulpa-lemn-0-75kg-oval-23x145x8cm-model-crestat/ . There are from something called: “wood pulp”. ~ 10 eur. I am extremely pleased with them. I dry them on the hot baking steel in the oven after I have finished baking.

[@evtheo2308]

Hello! Thank you for your amazing videos and the lovely job that you do for us : ) The only issue that I see is than through your videos we don't follow rules about the bulk fermentation and the final proofing, for example ''how big should my dough become until it is ready for the final proofing'' ? Its a big thing, we should have a rule and follow a specific process for crossing from the bulk fermentation to the final proofing! Time works differently when the temperature is not the same everywhere! : ) Is there any rule about the bulk fermentation and the size that we need to achieve? Thank you!

[@prettybrown370]

Tq for your Baguette recipe, i hv practised it yesterday and the result is very good. Tomorrow i will practise this one but there are some questions i want to ask. 1. Can i put the dough in the fridge for 18 hours instead of 12? 2. What is the use of using steam? Can i bake it without steaming it?

[@BreadbyJoyRideCoffee]

1. sure, but keep the temperature lower (3-4 degrees C) 2. you can bake in a pot with lid and you don't need steam. you can read more about baking here: kzbin.infoUgyVXU1zbtYfpTiV_tx4AaABCQ

[@prettybrown370]

@@BreadbyJoyRideCoffee ok tq very much for your reply. I was really surprised with the result of your Baguette recipe bcz at first i was not sure it would be ok but turned out to be very satisfying...thanks again. God bless u always

[@JayPFrancis]

I can tell by your Hario scale and your gooseneck pot that you're probably a coffee aficionado like me. Have you followed the wonderful James Hoffmann coffee videos on KZbin?

[@BreadbyJoyRideCoffee]

yes :) thank you!

[@debramarvin]

Another fantastic video and bread. Do you ever bake in a Dutch oven and if so would you do a video using it?

[@BreadbyJoyRideCoffee]

I haven't used it very much, nor do I have a very good one. But dutch oven is fine.

[@debramarvin]

Bread by Joy Ride Coffee It would be interesting to do a comparison to your current technique. I want to try this recipe and technique today. Do you think this recipe will work with all bread flour or that adding the ancient grain contributes to its success in fermentation? Thank you!

[@iswearnotme]

Is there any use attempting these recipes with a different form of yeast? I am working on my starter for now, but I’d like to try these recipes out with a poolish. Will report back.

[@hana_yori_dango]

I made this bread with manitoba oro 14% protein and substituting kamut for the ancient grain you used. The crumb of my loaf was not as open as yours but it had a good oven spring and was delicious. Thank you so much for the recipe and video. How different is manitoba oro from manitoba casillo? Or are they basically the same thing? I have a request - can you make a spelt loaf? I have learnt a lot from watching your videos. Thank you!

[@BreadbyJoyRideCoffee]

casillo seems to be more elastic then oro. Will be a 100% spelt one too. Thank you!

[@hana_yori_dango]

Thanks! Looking forward to the spelt video.

[@Panzerman1951]

Amazing video and "step by step" guide. I shall bake a loaf using this method in the next day or so! Please I subscribed to your channel. Many thanks! Sid

[@roycez]

Thanks for all the amazing videos/ great tutorials! Just wanna ask how big is the magic pyrex dish that you keep using? Trying to get the same one...

[@BreadbyJoyRideCoffee]

20x20cm and 4cm height

[@lucascamargo7151]

Congrats very beatiful bread. How do you feed and maintain your starter?

[@BreadbyJoyRideCoffee]

I keep it at room temperature and feed it twice a day, morning and evening. When I'm going to make bread, I feed it 1: 5: 5 .... 1: 10: 10. when I don't make bread I feed only a small amount 10g: 20g: 20g so that I don't have much discard

[@lucascamargo7151]

@@BreadbyJoyRideCoffee tanks

[@solasola6206]

another amazing skills and amazing result i can't wait to try this as well. is there any other way to do the bread and cook it on the same day with great result like this plz

[@BreadbyJoyRideCoffee]

this one: kzbin.info/www/bejne/aGHPppidi69ggpY

[@solasola6206]

@@BreadbyJoyRideCoffee thank you very much tomorrow morning i will start the process and let you know you are an angel sent to me thank you

[@drunkenbozo1994]

I do an autolyse, sometimes only 45 minutes sometimes up to 3 hours. But no matter what, my dough is always still looking like when I started the autolyse. It doesn't have that glossy sheen that yours does and it still is quite shaggy. There also isn't any kind of gluten development (it just breaks immediately if i stretch it). Even after kneading I still don't get gluten development. I've tried 5 minute kneads and up to 20 minute kneads. I've tried both strong flour and AP, and combinations with rye flour too. I still manage to make delicious bread but it's dense on the inside and never gets those big bubbles. Any ideas?

[@BreadbyJoyRideCoffee]

my little girl came out without any experience kzbin.info/www/bejne/fprOg3djZtamoLM

[@community_collab_society]

It's a very nice video

[@BreadbyJoyRideCoffee]

Thank you!

[@ritatjahjadi6962]

Hi ...u made sourdough making seemed so effortless I want to try your method but I don't know what can I use tl replace the 50g ancient grain dinkel.. can I just use 50g bread flour or whole wheat flour? Thanks so much!

[@BreadbyJoyRideCoffee]

sure. is just for taste

[@ritatjahjadi6962]

@@BreadbyJoyRideCoffee Bread by Joy Ride Coffee Appreciate your reply! Also for this particular No Knead sourdough bread recipe, must it go through the 12 hour cold proofing in the fridge? What if I want to eat it as soon as possible? How many hours should I wait before I can put it in the oven? Thank you in advance for your help.

[@DANVIIL]

Another beautiful loaf! I'm trying to figure out if I can substitute wholewheat flour for the ancient grain Bio Dinkel Mehl Type 1050? This flour is milled at a small local mill from 100% organic wheat. I guess I can try and see how it goes.

[@BreadbyJoyRideCoffee]

sure you can

[@David-we3sb]

Is there a baker's percentage that you use to determine how much sourdough starter to put in your loafs? Thanks!

[@trackie1957]

If your starter is 100% hydration, it’s easy to adjust. Say you are making a 60% hydration recipe, 400g flour and 240gr water. If you use 200gr starter, you subtract 100gr each from the flour and water to compensate for the flour and water in the starter, so 300gr flour and 140gr water. Using 100% hydration starter makes this calculation simple, but you can use any hydration you like, it just is more complicated to figure out.

[@cristianradu6722]

Salut,,am faina Caputo manitoba,merge pentru aceasta paine?

[@BreadbyJoyRideCoffee]

da. e foarte buna, am folosit-o mult. poti sa o combini cu una mai slaba, gustoasa - spelta, secara, integrala etc

[@Mt28657]

Trying this today in the USA. Using King Arthur bread flour (12.7% protein) and King Arthur whole wheat (14% protein).

[@Mt28657]

It came out OK, a bit small. I didn't get the big open crumb, but I rarely do.

[@101mosioatunya]

What a LOVELY video! And please tell me what that beautiful music is? What is it called? Who is playing it?

[@BreadbyJoyRideCoffee]

New Life - E.M. Phillyaw

[@otefrumos]

How do you prevent the dough sticking to the banneton ? I have cane bannetons and i have trouble when i get the dough out from the banneton after cold fermenting.

[@BreadbyJoyRideCoffee]

rice flour

[@irenacosic3846]

😍

[@jmheller9268]

Your loaves are beautiful. I have just started my adventure into sourdough for about 5 months. I am curious when doing this method are you using a bread proofer...I cannot get one right now. Been using oven with light on...this seems to be too warm. I feel like the temp is key...but cannot get that right now. Thank you. I have gotten some pretty good loaves...but still hoping for that perfect one. Thanks for sharing🌸

[@sprak404]

I could be mistaken but I do not think he uses a proofer. There have been other videos where I think he used a cabinet with as light shining up underneath it as a homemade one. I could be mistaken though.

[@johnnypetro9314]

Ideas: top of the fridge, use a lower wattage oven bulb, maybe try an LED one, proof in the fridge, some bread machines maintain a constant temperature. My oven is too warm also with just the light around 37C.

[@jmheller9268]

@@sprak404 thank you!

[@jmheller9268]

@@johnnypetro9314 thank you!

[@BreadbyJoyRideCoffee]

always ferment at room temperature (usually 22-23 degrees Celsius). I focus more on the increase in volume of the dough and less on a fixed time

[@sergios8859]

thanks

[@giuseppenardella8004]

Hi, congratulations first of all for your tutorials: wonderfull. I would like to ask you a question: have you noticed any differences between manitoba flour and bread flours in general? Thanks

[@BreadbyJoyRideCoffee]

American flours are sold under the name of "bread flour". I have never used it , but looking at what the dough looks like in the videos on youtube and instagram I would say that this manitoba is the closest to that behavior.

[@giuseppenardella8004]

@@BreadbyJoyRideCoffeeThanks. I asked you because I read in your recipes "bread flour"

[@Capnmax]

Every bit as lovely as your other loaves! Curious if you notice any difference in flavor? The other videos seem to be so much more work and I am...lazy. :)

[@BreadbyJoyRideCoffee]

maybe I'm subjective but the crumb of the "worked" is more pleasant in texture, that fermentation is more successful and implicitly the taste

[@science2726]

Do you have a Portuguese Sweet bread to share?

[@TofiYee]

May I know what can I replace 50g of Mehl flour with? Thank you.

[@Theunholydebunker]

Salut, multesc pentru continutul de calitate. Se poate observa explozia de subscriberi din ultima vreme. O intrebare legata de reteta: 280g manitoba Casillo white flour (high protein flour) - se gaseste la vreun magazin romanesc? online? sau recomanzi un substitut? Si te-as mai ruga link-uri pentru ce mai folosesti, bench scraper, banetone etc. Multumesc

[@BreadbyJoyRideCoffee]

vinooonline.ro de acolo poti lua Casillo. e buna si manitoba Caputo de la Metro, daca e in orasul tau. sau la magazinele italienesti din orase se mai gaseste Cosuri: www.moaradecereale.ro/categorie-produs/cosuri-dospit-aluat/ Racleta: www.cofetarulistet.ro/ustensile-lucru-brutarie-patiserie-cofetarie/cutite-raschete/rascheta-inox-14-5x19-5-cm-ras-3.html (gasesti multe pe aici)

[@TheBrupis]

Hey! Thanks for the videos, I'm in the beginning of my sourdough experience. I did so far 5 breads! One question, a lot of bakers in brazil uses cold water for autolyse. You think its necessary? Room temperature inside my house it's around 24 / 26 °c . I was just wondering if you do that as well.

[@BreadbyJoyRideCoffee]

as I know bakers use cold water because of mechanical mixing (a lot of heat from machine mixing). this avoids the oxidation of the dough

[@TheBrupis]

@@BreadbyJoyRideCoffee makes sense! Thanks for the thought!

[@416cyclestyle]

Love that wide bench knife! Who makes it?

[@8360365]

I am using a 8" stainless steel drywall knife... love it!! similar to this... www.amazon.com/DEWALT-8-Inch-Taping-Stainless-Handle/dp/B07DF699C1/ref=sr_1_8?dchild=1&keywords=8%22+drywall+knife&qid=1589028971&sr=8-8 ... key point is that it is "Stainless Steel" so it doesn't rust

[@BreadbyJoyRideCoffee]

www.cofetarulistet.ro/ustensile-lucru-brutarie-patiserie-cofetarie/cutite-raschete/rascheta-inox-14-5x19-5-cm-ras-3.html local website

[@416cyclestyle]

Paul Johnston tools are tools! Saw some cute joint taping knives on amazon too!

[@marosjambor5233]

Hi, what's the purpose of the upside-down baking tray in the first baking phase? Is it to stop the top of the bread from baking too quickly?

[@BreadbyJoyRideCoffee]

yes, this is the ideea. not dry the crust too early. made some tests and this is best for my setup

[@packmela]

Did you let the dough cool down 2 hours or so after taking it out of the fridge and before flipping over? or straight out of fridge you put it in the oven?

[@BreadbyJoyRideCoffee]

straight out of fridge

[@jacksparrow1588]

How hot does your oven get? Is that a baking steel? Where did you buy it from? Ty.

[@BreadbyJoyRideCoffee]

kzbin.infoUgyVXU1zbtYfpTiV_tx4AaABCQ?app=desktop (I have it as a gift from one of my friends ... he cut it from some big steel plate)

[@jacksparrow1588]

@@BreadbyJoyRideCoffee Doesn't your friend have some steel plate left?

[@101beads]

Hello Joy! Can you tell me the measurements of your pirex trays? They look square but can't really guess! Thank you.

[@BreadbyJoyRideCoffee]

20x20x4cm

[@JesuisuneMilliardaire888]

Hi, you mentioned the high protein flour, how many percent of it you use? 13%? Thank you

[@BreadbyJoyRideCoffee]

yes. manitoba Casillo, 13%

[@nuranozdogru5883]

👏👏👏👏👍

[@figenergungor8793]

👍👍👍👍👍👍

[@robertcombley3561]

Can I just add a question? I've been autolysing over night and feel that my dough has been more liquid, it is not that it has a higher hydration it is a different feel. I can need it in the bowl for example but it goes out of a ball and very flat quickly. Could it be that my autolyse is too long?

[@BreadbyJoyRideCoffee]

Yes. It may happen that the flour does not withstand so much autolyse. Some resist others do not. If you added salt and starter from the beginning then this is not autolyse. Dough i overfermented now.

[@robertcombley3561]

@@BreadbyJoyRideCoffee It was just water and flour overnight, would it make a difference if I left it in the fridge?

[@usafan96soren20]

Awesome 😍 Much love from Italy ❤️

[@BreadbyJoyRideCoffee]

Thank you! I really miss Italy. I also canceled my skiing and motorcycle tour ...

[@christine6878]

Hi, I also make sourdough and ride motorcycles in UK......not at the same time ha ha! 😊 is that why you are Joy RIDE coffee? love your videos

[@BreadbyJoyRideCoffee]

@@christine6878 Last summer I was in a long mototrip in UK in North. Highlands (Scotland ) . Amazing places: joyridecoffee.ro/2019/08/29/scotia-in-cautarea-concediului-perfect-1-intro/

[@christine6878]

I hope you enjoyed the trip to UK last year, the weather was fantastic in 2019. I am sorry I cannot read Romanian but your trips round Europe, look wonderful. I would love to travel to east Europe for a tour but of course that is not possible at the moment ☹️, the furthest I have been on a bike was Czechoslovakia and East Germany back in 1990s. One day.....I dream..... ☺️. (BTW I do not go to Wetherspoons any more because they heavily supported Brexit)

[@BreadbyJoyRideCoffee]

@@christine6878 oh. I did not know ... This Brexit is beyond my comprehension

[@fredericdavid8881]

Hi there! It's interesting. I've tried your recipes several times already but have never reached the open crumb that you get. The bread is good, and looks fine, but it's not as fully developed and with open crumb as yours. However I had never paid attention to the protein content of the flour I use. It's organic T80 wheat flour so a bit richer than the white T65 flour but I have just had a look at the package and it's 9.4g of protein only. Pretty low. Do you think that is why my dough remains sticky longer during the first steps of stretch and folds and why the bread rises really well during bulk but somehow collapses and doesn't rise up as well as yours does once in the oven? Thanks. I'm getting a bit despaired here...

[@BreadbyJoyRideCoffee]

Certainly a strong flour helps you a lot. You can make beautiful breads with flour with a low percentage of protein but you need a lot of experience.

[@vfergm]

Would love to know what the tool you use to mix flour and water is called?

[@BreadbyJoyRideCoffee]

vfergm danish whisk (google it, it’s from amazon)

[@vfergm]

@@BreadbyJoyRideCoffee Big thanks!

[@cottonslinens1]

hi, can you show how you made the sourdough starter from scratch?

[@BreadbyJoyRideCoffee]

see here: kzbin.info/www/bejne/aWLJlItmfauaf9E

[@jonnifjader]

Lovely as always but the "only one fold" counts to 4 in my video.....

[@valisima3224]

Imi poti spune, te rog, de unde ai cumparat placa metalica pe care o folosesti la coacerea painii?

[@BreadbyJoyRideCoffee]

Salut, n-am cumparat-o, mi-a facut-o cineva nu e cumparata.

[@valisima3224]

@@BreadbyJoyRideCoffee as dori si eu asa ceva, ma poti ajuta?

[@Mteichell]

You are using slovenian oven from Gorenje :) king :D

[@BreadbyJoyRideCoffee]

yes :)

[@sergios8859]

how many hours before you used it, did you feed you're starter and at what ratio

[@BreadbyJoyRideCoffee]

see here: kzbin.infoUgyj9c5wdJuX91zZN7R4AaABCQ?app=desktop

[@caydespliff181]

i’ve been looking online for similar proofing baskets to the ones I see you use, but pretty unsuccessfully...what kind do you use? and where can someone find them?

[@BreadbyJoyRideCoffee]

there are from a local website: www.moaradecereale.ro/categorie-produs/cosuri-dospit-aluat/

[@suziedepingu]

even your no knead has loads of good crumbs.... curious - it is better to keep water hydration at 70ish% for no knead??

[@BreadbyJoyRideCoffee]

being a bread for which you do almost nothing, it must in mind that when the dough stays, it will relax. so you have to put the water according to the flour you have so that at the end of the bulk the dough has a good proportion between extensibility and elasticity

[@suziedepingu]

Bread by Joy Ride Coffee thanks! Learn new knowledge 😄

[@rhythmwrangler1631]

I could not get the water, salt, starter to dissolve and ended up with a big clump of gluten at the bottom of the bowl. Any suggestions? I tried breaking it up with my hand but eventually had to remove the clump and added some more starter back in.

[@BreadbyJoyRideCoffee]

yes, I suffered too. if the starter is very young it will dissolve extremely hard in water. A more mature starter, which almost collapses, will disolve much easier.

[@rhythmwrangler1631]

Bread by Joy Ride Coffee great tip! Thanks.

[@Chefvinegar]

Hi, may I know the brand of your scraper please, thx

[@BreadbyJoyRideCoffee]

www.cofetarulistet.ro/ustensile-lucru-brutarie-patiserie-cofetarie/cutite-raschete/rascheta-inox-14-5x19-5-cm-ras-3.html

[@Chefvinegar]

@@BreadbyJoyRideCoffee Thank you so much😊

[@nomorelies2065]

Hey Man! I need some help here ☺️. It seems I am struggling to get my dough to hold the shape, it keeps spreading out! I make 3 loaves with the following recipe. 1500g of organic strong white flour 975g of Water 300g sourdough starter (100% hydration) 50% strong white flour 50% wholemeal stone ground Rye. 30g is Salt I mix water and flour and autolyse for 3-4 hours than I add the sourdough and knead for a bit to integrate the starter. 30min later I add the salt mix it in and knead a little. After 30 min I do 6 sets of coil folds every 30 min. Than separate the dough in 3 parts and pre shape with 30min bench rest before final shape and into banneton basket. Then straight into the fridge to regard and bake in the morning or after 12-18 hours. I can see the silky shine on the dough while I make the coil folds. But when out of the container to pre shape I can see the dough is not holding and spreads out too much and is really hard to manage. I do the window pane and the gluten development seem to be good. Please help.

[@DANVIIL]

It looks like his starter is used after it increases at least 4x. Are you doing that? I assume he feeds it and uses it after it hits its peak.

[@nomorelies2065]

Danvil hi! Yes I feed my starter before autolyse with ratio 1:2:2 and after 4-6 hours is almost tripled in volume

[@8360365]

@@nomorelies2065 I have had that problem in the past... ended up being the flour I was using was not as "Strong" as I thought nor as strong as they said... I changed flours and have been a happy camper since...

[@zgargant]

Check how strong is the flour that you are using. You need protein >13%.

[@nomorelies2065]

zgargant protein is 12% in the flour I am using. I’ll get stronger one when I am able to find it

[@ruchio]

What brands or types of flours can we substitute in USA for this recipe?

[@BreadbyJoyRideCoffee]

I guess with bread flour from KA will work more better then mine.

[@indiagolf]

Neata, tot eu sunt cu niște întrebări 🙂 Sâmbătă vin copiii la noi, nu i-am văzut de la începutul carantinei, ei stau în București, noi la țară. Aș vrea să fac 4 pâini, să le dau și lor. Dacă aluatul stă mai mult de 12 ore la frigider, există riscul de overproofing? Sau să-l fac în două ture, câte o tură pentru 2 pâini, a.î. să bag la frigider tura a 2-a la o diferență de 1 oră față de tura 1? Știu, ar fi balamuc, ar trebui să fie decalați toți timpii, de la autoliză, până la copt, dar vreau neapărat să le fac pâine adevărată. Mulțumesc!

[@BreadbyJoyRideCoffee]

rezista fara probleme daca ai un frigider foarte rece. deci regleaza-l sa ai acolo 2-3 grade si rezista si mai mult (48h chiar lejer). riscul de suprafermentare e mai mare cand ai faina integrala dar la frig rezista si aceea

[@indiagolf]

Bread by Joy Ride Coffee, mulțumesc mult, mult de tot!! Abia aștept să le fac pâine copiilor, să se bucure și ei așa cum ne bucurăm noi!

[@MR-xw7mc]

Why do you put paper? On the baking tray

[@BreadbyJoyRideCoffee]

it slides better from the wooden pallet, I can easily reposition it in the oven if it slips in the wrong position (especially when I bake two loaves), the flour (whatever it is) does not reach the oven that burns

[@TORALOLA]

Touch of a god :D

[@mt2020]

Did I miss the wieght measurements and oven setting

[@Guidokohn]

Which forest is that? I'm guessing Germany (Dm bio =) ) but it looks awfully nice

[@musique12341]

Est ce possible d’avoir la recette ? Merci

[@BreadbyJoyRideCoffee]

vous pouvez le trouver dans la description

[@dodododo6730]

tout est là dans la vidéo!!

[@dodododo6730]

sous la video pardon

[@ranpos1]

Hi How much whole wheat can i add to the formula?

[@BreadbyJoyRideCoffee]

~ 20%

[@ranpos1]

Thanks Can i go to 50%?

[@BreadbyJoyRideCoffee]

will be harder. see here: kzbin.info/www/bejne/eKOphWh3r75lhrc

[@francescobonfiglioli4166]

How did you fed your starter for this recipe?

[@BreadbyJoyRideCoffee]

because during this period I bake daily I feed in the evening so that I have 140-150 grams for the next day. in the morning I put 130 grams into the dough and the rest I feed with a small amount of flour and water and get 30-50 g of starter. in the evening I feed it again until it reaches 140-150g for the next day. I don't throw anything in this period

[@marytehan3991]

The recipe, measurements etc would be helpful.

[@BreadbyJoyRideCoffee]

see in description

[@kathyziegenmier4009]

Is the ancient grain flour you used a whole wheat?

[@hazelhack6890]

@@BreadbyJoyRideCoffee please tell me where I find description for the recipe? I am technologically challenged and this bread looks soooo good. Thank you

[@Toothngums]

How can I get your recipe?

[@helpfulnatural]

The recipe is in the description box below the video. Click on show more and scroll down about half way.

[@Toothngums]

@@helpfulnatural omg. It was so simple to find it. Thank you so much.

[@helpfulnatural]

@@Toothngums :-)

[@quintin_105]

Recipe?