How I IMPROVED my 50% WHOLE WHEAT Bread Recipe? | by JoyRideCoffee

[@innnews6299]

Your breads are always amazing. Biggest oven spring and best crumb structure on KZbin.

[@beatrixveres2506]

Inventivity, patience, curiosity....and the inspiring nature around. Perfect formula for happiness :)

[@SweetThuy]

This bread looks heavenly! Your method and thorough videos have helped me so much in improving my baking. Thank you for that! I look forward to every new video from you, absolute quality content!

[@RobertaPeck]

So well thought out!!! Seeking the goal by way of such attention to detail!!! Since my goal is the perfect Whole wheat sourdough Einkorn,your sifting method is inspiring.

[@nicojuarez8599]

I don't know if I feel amazed and hungry or feel like taking a ticket to see that beautiful forest. This video was an delightful experience 👏👏👏

[@eszhun2296]

Is this forest in Romania? Beautiful. Also your other sceneries?

[@nicojuarez8599]

@@eszhun2296 I'm sorry miss, but I think you may have confused. I am not the user who made the video.

[@dambykoz]

Great video. One note. Elasticity is the dough wanting to return to its original shape. When doing the lamination, you are demonstrating the dough’s extensibility rather than elasticity. When you’ve worked the dough and the gluten gets tight and won’t stretch, that’s elasticity.

[@christine6878]

Good tip for boiling the bran. I’m still ‘perfecting’ my white sourdough loaf....getting better every time but not quite the rise I want yet. I love all breads but my partner has diabetes & should only eat whole grain bread. I hope I get use your method to make a 50/50 white/whole grain for him. Thanks muchly😊

[@TastyandEasy]

Nuovo iscritto con piacere.. ricette perfette buonissime.. 435 big like super bellissimo canale chef.. complimenti 👍🏻🔔🔔🔔

[@Capnmax]

Omg, your quest for the perfection is mindblowing! I'm still struggling with basic loaf. Now I learn you grind your own flour!?

[@green7apocalyptica]

The ovenspring is truly amazing🤩

[@marin4311]

Worth seeing this video. I prefer whole grain flour, I'm found of rye, buckwheat.

[@Ascensiion1]

Thank you! Beautiful bread all the way around. Perhaps one day I'll have the courage to try these breads myself 👍👍👍

[@ianlovebaking4641]

Beautiful, like you added some forest videos in it. 👏

[@Ramingo1983]

Great job, and nice video as always! I would suggest to try another kind of bread too. Most of all could be nice to find a way to obtain a thick, crunchy crust in an electric oven. Decreasing the temperature and avoiding steam could help, but I've never reached the objective. In a traditional oven it's easier, especially in a wooden fire oven.

[@EduBroncano]

Congratulations for your channel. Just discovered a minutes ago. Excelent content, well explained, and good video production. I would suggest, with all my respect, to add some kind of macro close-ups (cheap tube extensions make the job pretty well). But again, very impressed overall. Keep pushing on!

[@Mythmaker_theAnimator]

Eye popping oven spring! Like your "lamination" technique. I'm a noob, just using normal yeast, but this video is informative + edutaining!

[@anton7354]

Yeah, preprocessing bran with boiling water definitely helps. You can even use blender to make your bran a homogeneous puree if you don't care if there are noticeable particles in the final product.

[@BreadbyJoyRideCoffee]

but the fibers are probably destroyed. which are theoretically healthy. but who knows what is healthy and what is not?

[@anton7354]

@@BreadbyJoyRideCoffee if by dietary fibers we mean a chemical compound it is comprised of then no, they are not destroyed. as for how (un)healthier is the finer ground bran comparing to the coarse ground one I don't know. On the other hand, I thought this was more about taste than "healthy food". I can assure you this will not kill you no matter what :-D

[@BreadbyJoyRideCoffee]

Anton :)))

[@relinow6]

Awesome work! I can watch all of your videos not only for learning but also for fun, your technique and skills are really impressive. I really loved the music choice for this video, who made it?

[@shawnwan8795]

Inspiring! The problem with whole wheat is the bran, so sift and boil the BRAN!

[@BreadbyJoyRideCoffee]

yes, bran will hydrate and no longer destroy gluten membranes

[@fredericdavid8881]

Amazing once again! Thank you!

[@gerdaho1]

Do you ever sprout some wheat to add to your bread? Sprouting 150 gr and adding to 300 gr of wholewheat and bread flour mixed makes for a sticky dough and gives me a whole new set of problems when trying to shape the dough, but it is healthy and very tasty. Looking forward to seeing your sprouted wheat loaf if you decide to try. If anyone can show us how to do it properly, it is you!

[@mariadasta5766]

Fatto tra ieri e oggi. Non si è aperto come il tuo ma è molto molto buono. Bravo tu e brava io 👏👏👏

[@nrwbaking4816]

Amazing, as always! Which banneton is that? I really like the hard and thick material that one seems to be made out of. Thanks for showing your method here. I've used it many times to great success.

[@BreadbyJoyRideCoffee]

it's "wooden pulp" - from a local website: www.moaradecereale.ro/categorie-produs/cosuri-dospit-aluat/

[@samkl73]

amazing video once again :) may i know what is the size of the dish and proofing basket that you used?

[@BreadbyJoyRideCoffee]

pyrex dish is 20x20x4cm proofing basket: 0.75Kg, oval, 23×14,5x8cm

[@samkl73]

@@BreadbyJoyRideCoffee thanks :)

[@TheTiagobastos]

Great work, you're inspiring. I'm rooting for your breads alsmost like if they're my own 😀

[@danielanadaban9330]

Nice bread and love Dumbrava forest

[@AuroraClair]

Yum😋 making 50% wholewheat today....unfortunately I forgot how much water I put in the bran if you can believe it 😂 so I'm not sure at what hydration I am..the dough feels a bit tense and not as wet as usual. Maybe I should have autolysed for longer...and added more water xD oh well, there's still next time Edit: omg, I can't believe I forgot to comment on the loaf you made, looks absolutely amazing!😁🤩

[@ErezSegal]

Thanks for the excellent video. I think the soaker you made for the bran is also called tangzhong. I have used that method for making very soft sandwich bread. Can you tell me what was the temperature in the room for the 6 hour bulk ferment or did you use a proofer box? Thank you.

[@BreadbyJoyRideCoffee]

on room temperature. it's about 22-23 degrees Celsius

[@skimark8275]

tangzhong is cooked till thickened

[@lwkljxlxh]

i just baked it..really thks a lot it came out soft n nice..the crumb was nice,open n the dough was easy to manage..thks frm the bottom of my heart. The oven spring was very good and i had ear too.However for me, i only retard for 8hrs cos my fridge is not tht cold...thks again💖💖💖

[@edwardli3424]

Great video :) I will try your method this week. Do you have an intuition for why you use boiled water to soak the bran?

[@BreadbyJoyRideCoffee]

it is not an intuition, it is a method that is wide used. bran will hydrate and no longer destroy gluten membranes

[@viniciusadsilva]

Hi, first of all I would like to thank you, I made a bread according to your recipe and be very happy with the result, thanks! Now, I would like to try filling the bread (for example with grains). At which step should I add the filling?

[@felipecarrasco4922]

Excelente amigooooo

[@seamelie]

Thank you for your informative video on handling wholegrain flour. Your bread texture is perfect! What is your room temperature as I live near the equator with temperature around 28-33C?

[@BreadbyJoyRideCoffee]

here is 22-23 degrees Celsius

[@mojganmirhadi9302]

Thank you. ..👌👌👌👌👌 That's great....👍👍👍👍👍

[@gentlerart]

Awesome bake, thanks for sharing your experimenting! I was ending up with “striped” bread from your first video. Kinda fun but will give this a try! 😊 Hoping to double it for 2 loaves per bake? Hope it works?

[@eranagmon6547]

Fantastic results. I am going to try it. Nice soundtrack by the way. What is it?

[@carbon5261]

Dear Joyride, You have inspired me to invest in a flour mill for my home. With the freshness of the four and the savings when buying wheat berries, it seems like a win-win. But before I go for it, I want to ask your advice on panettone flour. If you were to try to make it at home, how would you do it? Are there serious challenges when it comes to making very strong, e.g. W450, 00 flour? Does it all come down to choice of wheat, or is there a special process to extract all the protein while making the final product very fine? Warmest regards, Carbon

[@bloodlines1]

The real art here is how you handle the cling wrap!

[@gerdaho1]

not cling wrap, but shower cap. Reusable, more eco-friendly...

[@rachelfagan7576]

My 1st try didn’t rise much. 2nd try got nice oven spring and score split but no ear. The crumb was very evenly small holes.

[@OddSpud]

Pure awesome

[@lakshmiramakrishna9255]

Thank you for the great concepts..... Which wonderland do you live in??!

[@BreadbyJoyRideCoffee]

in Romania

[@Napilnik2007]

Hi and thank you for your videos! Any ideas on how to make breat with no gluten ? on rice flour or corn? or both

[@BreadbyJoyRideCoffee]

did not try yet :)

[@Rotadiva]

I love to watch you make bread.You've inspired me during this lockdown. Although our lockdown has been lifted as of May 11 (I live in Paris), I continue to make my own breads, despite the numerous boulangeries. Merci Beaucoup!

[@BreadbyJoyRideCoffee]

Merci Randy!

[@denkstdu1884]

Would love to see a pure rye bread

[@mattmallecoccio8378]

I'm going to try this method of soaking the bran and then adding it back. It looks so cool. I make a 55% hydration dough. Shout out to hungry shots for that recipe. Check it out.

[@Fabrizio.deitos-navalesi]

Hey Joy Ride! Hope you're doing good! 2 things : 1 - in your description, you're missing the 70g of starter in the ingredients 😉 2 - do you plan to show some recipes of bread using yeast only (standard or dried) ? Thanks in advance and take care! Cheers, Fabrizio

[@BreadbyJoyRideCoffee]

thank you, I always forget something. :) I have no experience with yeast. I not against, I know there can be many wonderful products with yeast but I don't work enough to know hot to do best.

[@Fabrizio.deitos-navalesi]

@@BreadbyJoyRideCoffee thanks for your answer mate! I understand very well, as sourdough is a whole and complex world to experiment with and to master, things that you managed to do pretty well from your results! Have a good day and stay safe 😉

[@JoseLausuch]

What is the effect of separating the bran and hidrate it separately? What would be the difference if you mix the flour all together with water directly?

[@BreadbyJoyRideCoffee]

if you don't hydrate it it will be very hard and it will destroy the gluten membranes, so it won't hold the air

[@JoseLausuch]

@@BreadbyJoyRideCoffee Thanks! It makes sense. I guess doing this gains even more importance for 100% whole breads.

[@ЛарисаКузнецова-в4щ]

Это волшебно!

[@agafonkin]

Thanks a lot for wonderful videos! I just read Trevor's book, and since he's not very active on social media, your account is the closest to his philosophy that I've found so far. :) Question - I noticed that you don't do pre-shaping + bench rest prior to shaping in your videos, just shaping straight out of the container. Did you find it to not make much difference, or is this because of the convenience of plopping the dough on dusted flour for shaping without turning it back and forth?

[@BreadbyJoyRideCoffee]

Hi. Love Trevor too. This method (Kristen - fullproofbaking) does not require preshape because the structure of the dough is built by coil folds. The alveoli are placed on top of each other and tensioned internally with each fold. And in general I want to touch the dough as little as possible in this phase when it is full of air.

[@agafonkin]

@@BreadbyJoyRideCoffee tried this on my last bake and it worked wonderfully! Really minimizes the dough handling, so I could push bulk rise quite a bit. instagram.com/p/CA2ZRduHhmp/

[@BreadbyJoyRideCoffee]

@@agafonkin I like it! More "Trevor style" then mine :)

[@rashazakareya7682]

Thank you! If my room temp is about 29 c so how many hours the bulk should be

I am a bit overwhelmed with the lamination. I haven't tried it yet. I usually do streatch and folds with 30min intervals. How the lamination affects the final result? You are the only one that I follow that has this step.

[@BreadbyJoyRideCoffee]

Rogério Toth see here: kzbin.info/www/bejne/rITRcp16f96SatU

[@BreadbyJoyRideCoffee]

Rogério Toth and here: kzbin.infoUgz7R3-wMSqPB9YOatB4AaABCQ?app=desktop

[@BreadbyJoyRideCoffee]

lamination strengthens gluten early in bulk

[@die0eule0ulrich]

FullProofBaking also adapted this method from another instagram-baker. She says that it adds about as much strength to the dough as 2 folds would

[@eszhun2296]

@@BreadbyJoyRideCoffee Do you make home made strudel at home? This reminds me of how the ladies in my homeland Hungary stretch retes dough.

[@Vivienvixen]

I would like to incorporate honey or molasses into my breads, any tips? Have you done this already? Thank you and I enjoy your content very much.😃

[@tracyreifkind3810]

I have found that 5% honey is the maximum I can get away with and not have the bottom burn. I've been working on a honey whole wheat, 30% freshly milled hard red winter, and have had much success. Also I've been using a stiff starter, 60% hydration, 25% sugar added to the starter. Using this formula I can taste the added sweetness without the bread being "sweet".

[@Vivienvixen]

Tracy Reifkind Thank you 😊 I just started experimenting with using a stiff starter, I’ll try your suggestion.

[@BreadbyJoyRideCoffee]

I have no experience

[@Mt28657]

Do you know what size mesh your sifter has? Thanks!

[@mattclough1737]

haha the pourover technique on that bran

[@BreadbyJoyRideCoffee]

:)))) kind a V60

[@2000RNC]

if you don't go above 100k subscribers by the end of this year, I'll be very disappointed. Simple, genuine, knowledgable and quite fun videos like yours are rare on youtube especially when it comes to cooking and baking. Thank you for what you do. KZbin needs more of you

[@BreadbyJoyRideCoffee]

Thank you Rami. I'm focused on content, I hope to make videos as interesting as possible.

[@omaamerica]

Would you still separate and soak the bran if using store bought whole wheat (King Arthur)?

[@BreadbyJoyRideCoffee]

yes. bran is very sharp and destroys gluten, which causes the dough to lose all the air. because of this the bread comes out as heavy as a brick. here are the results of a wholemeal bread: kzbin.info/www/bejne/pHXXdqVnebt4e5I

[@ryanhumke1255]

Thank you for creating this video. Of all the sourdough bread videos out there, I've found yours the best so far - per recipe / proportions, technique, and clarity. I will definitely be trying this 50% WW bread recipe. Currently working on OVEN SPRING though so any pointers there are appreciated. My guess is that maybe my starter is too wet or my proofing is under or over. Could it be something else?

[@BreadbyJoyRideCoffee]

here is "my point": kzbin.infoUgz7R3-wMSqPB9YOatB4AaABCQ?app=desktop

[@sittingstill3578]

What do you think of exploring barley based bread? There’s a video by the British Museum about recreating a 2000 year old loaf found in the remains of Pompeii. It could be pretty neat. Link: kzbin.info/www/bejne/eoq3poGOppaYeM0

[@dyadyavovapovar]

what stones do you use for the slab?

[@nelugherghisan4179]

Bună Gicu. Îmi poți spune te rog cu ce hrănești de obicei maiaua și în ce proporție? Mulțumesc frumos.

[@BreadbyJoyRideCoffee]

Salut! Am scris aici: kzbin.infoUgyj9c5wdJuX91zZN7R4AaABCQ?app=desktop o hranesc cu faina puterica manitoba si o hranesc de multe ori cu seed foarte mic. 1:10:10 Depinde insa de ce program am.

[@catherinetan8078]

Can I substitute the 50% wheat by semolina? That is 50% bread flour & 50% semolina. Would the end result taste strange?

[@BreadbyJoyRideCoffee]

will be perfect!

[@catherinetan8078]

Bread by Joy Ride Coffee thanks.🙏

[@rohitnaargolkar]

You are amazing, love watching your videos, would love to be your friend.

[@shawnwan8795]

I really like your banneton but couldn't find it. The cane banneton in my place is very easy to get moldy. Could you tell me the brand or the link of you banneton?

[@BreadbyJoyRideCoffee]

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

[@shawnwan8795]

@@BreadbyJoyRideCoffee Wow, thank you for the reply, so it's made of wood pulp, but I still can't find it here in China, guess I'm gonna stick with my cane banneton...

[@banashreebandopadhyaya1827]

After 20 hours refrigeration ,when it will go to oven, After how much time we can bake?

[@mirelaneacsu7821]

After 20 min, according to the video.

[@OO_727]

Is Sourdough starter means yeast?

[@BreadbyJoyRideCoffee]

no, it's not commercial yeast, there are natural ferments made from the natural occurring yeast and bacteria in flour

[@bobrosenbaum8218]

At what temp are you bulking?

[@BreadbyJoyRideCoffee]

room temperature around 22-23 degrees C

[@bobrosenbaum8218]

@@BreadbyJoyRideCoffee Oh ok thanks! I am in a much warmer climate and hard to get any room in the house below 28-30...Any thoughts how to slow down bulk enough that I can still develop proper tension?

[@BreadbyJoyRideCoffee]

@@bobrosenbaum8218 can be this one for you: kzbin.info/www/bejne/aGHPppidi69ggpY

[@bobrosenbaum8218]

@@BreadbyJoyRideCoffee very helpful, thank you! a couple questions if you do not mind 1. What does plastic bag covering add vs. towel cover on bowl? 2. why do you 'saw' the score rather than smooth score? what is the effect? 3. Have you tried this method with any whole wheat, which will speed things of course. Would you rest shorter to add more coils? Thanks!

[@Thezan996]

hi, how many W's has your white flour?

[@BreadbyJoyRideCoffee]

don't know. it is not write on it. I guess over 300

[@Thezan996]

@@BreadbyJoyRideCoffee thank you very much :)

[@fe1662]

Great and informative video. I have a couple of questions and I would be glad if you can take the time and answer it. I would like to bake %50 whole grain sourdough bread with a mix of whole wheat, rye and spelt (dinkel in german) flour. I know whole rye has low protein content(8.9%) and the whole wheat that i have has 11%. The white flour that I have also has 11%, so not that high either. Should I even attempt to bake sourdough with those or try to find high protein white flour and then try it? How would you add whole rye flour to your bread?

[@BreadbyJoyRideCoffee]

All the flours you wrote about: spelt wholemeal rye, wholemeal flour are flours with a totally special nature. We should enjoy their taste and not try to make them something that is against their nature (it is a bit impossible to make open and honeyed breads). 5-20% from those with a good white flour will be perfect for a tasty bread.

[@fe1662]

@@BreadbyJoyRideCoffee Thank you for your answer. I know that I wouldn't get the same beautiful results as you do, if I mix all these flours. I just want to bake a healthy mix of nutrients for my little ones, as they like sourdough bread a lot. I am content with some openness :) I'll try to bake like you once in a while with proper flour, if I can find one

[@figenergungor8793]

👍👍👍👍

[@416cyclestyle]

I’ve separated the bran and powdered it in my vitamix and found it helped too. I’ll definitely try the presoak in boiling water. It’s almost like a bran tangzhong!

[@BreadbyJoyRideCoffee]

if we powder it, do you think the fibers will be destroyed?

[@416cyclestyle]

Bread by Joy Ride Coffee since bran is pretty much fiber powdering it probably makes it more consistent.

[@nuranozdogru5883]

👏👏👏👍

[@pokeme8347]

That bread has more rests than I do and I’m incredibly lazy!

[@merimeri1363]

Harika 👏👏👏👏👏👏👏🇹🇷

[@mattiaborsetto742]

Fuckin amazing

[@lkeBrofIovski]

Please tell me the size of Pyrex.

[@BreadbyJoyRideCoffee]

20x20x4cm

[@lkeBrofIovski]

thx (^^)/

[@merveakburugenc]

Please can you made %75-80 sourdough bread? 🌺

[@BreadbyJoyRideCoffee]

if you look at my videos I have bread with various hydration rates.

[@merveakburugenc]

Bread by Joy Ride Coffee Thank you :)

[@Mt28657]

Did you leave the bran out overnight or in the fridge? Covered?

[@BreadbyJoyRideCoffee]

covered on room temperature

[@cesarfranzoy5811]

Hi from argentina!! Can i do this loaf whit dry yeast ?? Y only use white fluor. Excelent videos ! Queep it up

[@BreadbyJoyRideCoffee]

I have no experience with yeast

[@hatung2858]

Somehow i can make this with yeast? I failed growing surdough several times 😭😭

[@gnrfan713]

Order a sourdough starter on ebay. I would recommend "the beast" from wolfcal. Follow the instructures and its fool proof. I keep it in a Mason jar. Keep the rim of the jar clean. This sourdough starter is strong and only takes 4 hours to proof. Feed it a bit everyday for two weeks like 20g flour and 20g water. You'll have to discard some but its OK. After 2 weeks keep it in the fridge and feed it once a week preferably the day before you bake. Leave it out at room temp after you feed it and wait untill its risen before you put in the fridge. When you use the sourdough for baking just feed it with exactly what you used and let it sit again until it has risen (about 4 hours) and put it back in the fridge until you need it again.

[@laulau069]

You're underestimating yourself . You can do 100% Whole wheat and 100% hydration.

[@domo-yi8hj]

I think she's trying to strike a balance between light open crumb and denser wholeneal. I made this recipe today but I don't have access to such high protein flour. The dough was extremely sticky when shaping even after good fermentation and following all the steps like coil folds etc.

[@laulau069]

@@domo-yi8hj I meant with an light open crumb, I've seen it before :)

[@domo-yi8hj]

Can you send us a link to this 100% hydration open crumb. It sounds interesting. :)

[@laulau069]

@@domo-yi8hj not a recipe, but: kzbin.info/www/bejne/m16kmIGAnNmbj5Y

[@BreadbyJoyRideCoffee]

when I have the right wheat I will do. for now, the one I have is very difficult to work with