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Did you learn to bake during the pandemic, but quit when things got back to "normal?" I have spent the last 18 months perfecting a new method for busy people:
- 25 minute total prep time
- Predictable overnight fermentation at a low temperature
- Cold final proofing in refrigerator from 1-3 days
This new "Low and Slow Method" utilizes new sourdough baking tools and techniques:
- "Slap and fold" method with no autolyse, no fermentolyse, no stretch and folds, no coil folds
- New Bulk Fermentation Timetables for predicting overnight rise times
- New Techniques for long final proofing (3 days or more) in the refrigerator
These innovations all work together in a method that allows busy people to schedule sourdough baking around their schedules! The method allows busy people to "de-couple" the sourdough process into three separate steps -- mixing, shaping and baking -- and fit those steps into your busy schedules.
Use the NEW Fermentation Timetables to make sourdough while you sleep!
This is a long video that contains all of the details and troubleshooting tips. I'll create shorter versions of this in the future. This is the Masterclass version.
Lots of great new content here and downloadable guides below.
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DOWNLOAD THE COMPANION GUIDE
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DOWNLOAD THE BAKERS WORKSHEET
thesourdoughjourney.com/wp-co...
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DOWNLOAD THE BULK FERMENTATION TIMETABLES
thesourdoughjourney.com/wp-co...
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CHECK OUT ALL THE PRODUCTS I USE AND RECOMMEND
thesourdoughjourney.com/produ...
You can receive special discounts on some products, and I may receive some commissions.
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FIND MORE DETAILS AT MY WEBSITE
thesourdoughjourney.com
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SUPPORT THE SOURDOUGH JOURNEY
Videos like this take a massive amount of research, experimentation and production. Many other websites would charge $99 for a single video with this content. Please consider making a donation at thesourdoughjourney.com to support future videos and experiments!
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This is a long video with a lot of new content. Use the chapter breaks to watch the video in several installments:
0:00 Introduction
Post-Pandemic Sourdough for Busy People
6:08 How It Works
9:15 Overview of the 25-Minute Mixing Process
10:41 The Recipe
PART 1: Demonstration of the Method
12:40 Demonstration: The 25-Minute Mixing Process
28:55 Preparing for Overnight Bulk Fermentation
30:48 Comparison to The Tartine Method
32:58 Demonstration: Pre-Shape and Final Shape
37:37 Demonstration: Scoring and Baking
47:17 Cutting the Loaf
PART 2: Getting Started
48:43 Measuring the Percentage Rise
53:53 Baking Your First Loaf
55:06 Assessing the Crumb
57:01 Impact of Dough Temperature on Percent Rise
PART 3: MASTERING OVERNIGHT BULK FERMENTATION
59:48 Mastering Overnight Bulk Fermentation
1:00:24 The Fermentation Model - How it Works
1:02:31 Controlling Overnight Dough Temperature
1:09:36 Dialing In the Rise Timing
1:11:07 Fermentation Timetables
1:16:50 The Impact of Starter Strength
1:19:38 Calibrating Your Timing
1:21:50 Fine Tuning Final Proofing with Fridge Temps
1:27:27 Putting It All Together
1:31:08 Final Thoughts