Open Crumb SHORTCUT. A different WAY to get an open crumb SOURDOUGH BREAD. | by JoyRideCoffee

Open Crumb SHORTCUT. I've been looking for shortcuts since I started making bread at home. But I didn't look for any shortcuts, but exactly the ones that shorten my path to open/lacy crumb.
I practiced the above method on several variants of flours in last months, for diffrent hydrations or kneading method. It worked well every time.
The method is based on a fermentation as long as possible and inner tension of the dough. The dough must stays in tension (which you create through lamination and folding). It is absolutely necessary that the dough (at least) doubles its volume compared to the moment you put the starter in. Ideally, it should increase in volume three times (7-9 hours at 22-23deg. C depending on the flour & hydration). After this increase in volume, the dough should be moved to a cold refrigerator 3-4 degrees Celsius for 15-20 hours. Or even more.
After this period, the dough is simply folded over itself and the edges are sealed so that we do not lose air. An hour of relaxation before baking also helps a lot.
Ideal recipe:
275g white bread flour (ideally 12-13% protein content)
50g wholemeal flour
240g water
65g sourdough starter (100% hydration)
7.5g salt
Method:
autolyse with water and flour for 2 hours; mix with starter and then rest for 30 minutes; mixing with salt and then rest for 30 minutes; strong fold and rest again 30 min; lamination and two or three folds until the dough keep it shape; total bulk fermentation 7-9h until double or triple in volume; rest in the fridge 15-20h or more at 3-4 deg. C; next day flip it over itself and seal the edges by rotating it so that the seal is down; after an hour of relaxation you do a scoring (it's not easy to do at this degree of proof) and bake it by your favorite method. I bake at 240deg. C with steam for 10 minutes and then 30min at 210deg. C without steam.
If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!
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Inspired by:
- Trevor Jay Wilson: / trevorjaywilson
- Kristen (fullproofbaking): / fullproofbaking
- Claudio Perrando: claudio-perrando.com/

[@ailanng811]

I finally tried this method and it turned out to be my best bake since I started sourdough baking 5 years ago. Fantastic oven spring. Thanks so much Mr Joyride Coffee. You are a game changer!

[@Bozemancurtis]

I love this technique. It is very different from everything else I've seen online.

[@ianbown3543]

Tried this yesterday, was so easy and worked amazingly. Best open crumb I have ever got.!! I found that the crust was the same as the other bread that I did in a banneton (same dough). Which for me is perfect because I like a thicker crust 😁 Thanks so much for sharing 😊

[@djoh99]

Probably the most expert bread maker on youtube. Your technique is unique, hope you are coming back here soon!

[@karlurbach7635]

This is phenomenal!! All I did was one lamination and 3 coil folds about 45 minutes apart. I baked it after 12 hrs in the fridge at 485F for 20 min then uncovered the Challenger and finished at 465F for 20 min. Bulk with a highly active starter was no more than 4 hrs and the dough temp. was 76F prior to going in the fridge. Trevor you are a dedicated genius!! Thank you so much for this dough handling method. When you get a chance check out the new book by baker/miller Jennifer Lapidus called "Southern Ground". It will blow you away! Thanks again.

[@kylelam6863]

Thank you for all your great work in sourdough methods. Personally after repeatedly viewing your videos, I have upped my sourdough bread making technique to incredible heights. Your open crumb shortcut technique has enabled me to make outstanding open crumb delicate crisp crust bread. I have even adapted to bake outside in a gas Weber BBQ which allows me to bake at higher temperatures, minimizes my preheat time (< 10 mins) , and doesn't heat the house in hot weather. I find myself viewing your content over and over. The only downside is I find myself baking a whole lot of sourdough.

[@GinaG56883]

Outstanding! I love it when someone proves the "experts" wrong. People have been telling me for years not to bother with a BBQ to bake bread, so thank you for inspiring me.

[@monagay7569]

This is so therapeutic I just LOVED watching it,thankfully the background music was very calming.

[@catrien9824]

I had to giggle when you scored the dough! I used to battle with that part myself, but now I just use scissors if the dough feels too sticky. Works just as well! 😁

[@ImForgivenToo]

I have never seen such a beautiful crumb !! BRAVO !!!

[@MarcInEastTexas]

The most informative video yet. BEAUTIFUL bread!

[@violetapghosal2539]

I'M SO HAPPY TO HAVE LEARNED FROM YOU, I'M A HOUSEWIFE WHO HAVE STARTED LEARNING BAKING BREADS AND CAKES PASTRIES, RECENTLY I FOUND YOUR CHANEL AND SO HAPPY WATCHING YOU... THANKS GOD BLESS YOU 🙏🙏🙏🙏🙏🙏🙏🙏

[@rabbitgirl5]

My faith restored. thank you for sharing. You bread is lovely and just wow.... Gentle

[@grahamfairbank4602]

Hi, I have a few scoring ideas for you. One is a CO2 freezing spray, used along the line of scoring just before you slash the dough. A second would be to freeze the dough for 15 minutes to firm up the surface before scoring and baking. (I note someone’s suggested this below). And the third is to bake it for 60 seconds before scoring and adding steam. I accidentally discovered the third way once when I realised after I’d put the loaf in the oven that I hadn’t scored it, and it slashed beautifully.

[@BreadbyJoyRideCoffee]

wow. so many ideas. did not know about co2 freezing

[@Summer-qn1lr]

I second the freezing method. Once retard phase is over and if my dough passes poking test - slightly redeems it’t shape with light dent - I freeze it while preheating the oven and score it and bake it. Although I recently came with this idea and did this experiement only once, two loaves came out quite differently and frozen one had more organic yet pleasant crumbs. Hope you carry on more good trials and results to share on this channel - big fan!!

[@aivkara]

I think you just made the King of Sourdough discoveries.... How does it get any better than this???

[@BreadbyJoyRideCoffee]

Always can be better :)

[@hormz7754]

You have been helping me to improve my baking skills, thank you for sharing your experiments and experiences with us 🙏🙏

[@BreadbyJoyRideCoffee]

Thank you!

[@owenchen6576]

Thanks for sharing the video. It's has restore my beginner's confidence in baking sourdough bread with too many equipment. I particularly liked the focus on technique.

[@shaneherrick727]

Wow I just can't believe how beautiful that is. Thank you for the inspirational videos that help me strive to bake better bread!

[@BreadbyJoyRideCoffee]

Thank you Shane!

[@eleanorroberts8458]

thank you, joy ride coffee. God bless you

[@superfoodsmoothies]

Love the bread and the music! Beautiful video, so relaxing 🙏

[@josegomezgil1924]

Desperado background music fits perfectly this master demonstration, hats off to both performers ( band and baker)!

[@BreadbyJoyRideCoffee]

Thank you!

[@Mikeoz378]

Wonderful tips. I can’t wait to try it. Thanks!!

[@joserescia6860]

Hello and thank you very much for teaching the method so that the bread comes out light and without much work. And you says that he has problems making the cut... well, I'll give you a suggestion to see if you may have better luck. Wet the blade with a little oil, this makes the blade not stop when cutting it...TRY IT, maybe it will be much easier for you. Next time do it and see what happens. Greetings from the state of California...and good luck. And let's see if I dare to make those loaves like you. does them. Maybe the result will be different but I'm going to try it since it seems that with a little practice it can be... Thank you so much

[@hayhouse3]

Thanks so much for the videos. They have given me much inspiration. Your videos have been very helpful, and this Open Crumb Shortcut will be a welcome addition to my sourdough recipes! I did this method a few times and I finally achieved the open crumb I was looking for; a significant step in my bread making skills. The major key for me was understanding proper bulk fermentation, having a vigorous starter and knowing your flour. Scoring a big bag of air is still quite difficult for me, regardless what tool I use. The easiest way for me to score is to let the shaped loaf do a slow ferment overnight; scoring the dough directly from the fridge is quite manageable, but doesn’t fit this method.

[@QuirkyQuillify]

After years of shaping my dough and proofing it in a bannaton, I tried your method today and got the best oven spring ever. I couldn't believe it. This is so much easier and the result is amazing. Thank you so much! You've taken my sourdough journey to the next level.

[@joshnewton]

That’s awesome

[@dtdyvr]

so interesting - definitely will try. thanks so much for sharing!

[@thowi]

For scoring, maybe try putting it in the freezer for a short time. The outside will cool down and it's easier to score.

[@bkeeshen]

Flour dust it

[@erwinraffetseder4541]

I been doing that for a year now Put it the freezer before scoring

[@yulianazinkina2128]

Thanks a lot for such interesting and easy shaping mode. I tried, it works good. My bread has nice opencrumb and ear as well.

[@fatmaguner3161]

Bravo. What a precise work!

[@BreadbyJoyRideCoffee]

Thank you Fatma!

[@Changiz]

Really enjoyed watching this video this morning. It was like a therapy. :-) Your bread looks very airy and light - looks beautiful. 👍

[@user-he7qc6op5s]

I love your sharing, it's very helpful, I love you,

[@nikinikolakaki9346]

Thank you for demonstrating this new method for open crumb!! Never seen this anywhere...I will definitely try it!!!! (music matches your experiments!!)

[@BreadbyJoyRideCoffee]

Thank you Nikki, you will like it!

[@karlurbach7635]

Having made the criticism, I am grateful for the video. I will try this technique this wknd. Thank you so m

[@lionessfoodie1640]

I am going to try one like this , thank you !

[@aivkara]

Absolutely amAZING!

[@BreadbyJoyRideCoffee]

Thank you!

[@chillspice1959]

This crumb is beautiful!! 👏🏻🥖☺️

[@420today]

You my friend are a genius!!!

[@BreadbyJoyRideCoffee]

Thank you Michel!

[@DapurBiru]

Thank you sharing this 👍

[@jaazielober9906]

Awesome! I will give this a try. Thank you for sharing this method 😉

[@BreadbyJoyRideCoffee]

Thank you!

[@BTs-he1lg]

Thank you so much Gicu, learned different techniques from your videos. Followed your video to make my first starter at the beginning of the pandemic, have been baking sourdough ever since. Watched your Proper Fermentation video and realize how important it is to take time to build the structure. Baked the open crumb shortcut today, good open crumbs, unfortunately my score fell short and did not get a ear this time.

[@jonwrightinmiami]

Wow....What an interesting concept and one I have not seen. Been baking several years and this is the best vid yet on this subject. I will try it today as have a loaf I am working on. I also have a nice thick oven steel but am lacking lava rocks. I use a big cast iron frying pan for adding water to but will have to get some lava rocks. I started putting olive oil on my blades and it scores much easier.

[@ajdehandi4254]

Wawoooo It's looks absolutely delicious and refreshing perfectly prepared you are the person who made cooking simple and interesting I will be always grateful to you wishing you love and happiness success ♥️♥️♥️🌹🌹

[@marianozinko5360]

Simply the Best 🤩 Thx for help this mortal sourdough breadmakers❤️ gonna try it

[@BreadbyJoyRideCoffee]

Thank you Mariano!

[@braunarete5044]

Beautiful crumb, best way I've found for a prominent ear is to make your cut with the blade as horizontal as you can and about 1cm deep. You'll find that you have to score much lower from how much your loaf will open.

[@minomol]

You should definitely share your detailed levain preparation method, I feel that's the key to your amazing fermentation and success. Including how the starter is handled a couple days prior to the levain prep.

[@HannahWalters]

By the looks of their recipe they're just using starter without incorporating it into a levain/preferment first. So probably just having a good strong starter would be all that's needed there

[@davidbeers1952]

Yes, I also think the key is in the starter. I’m trying to feed mine three days prior to baking. After being in the fridge, I feel It needs a boost to get it optimal.

[@renatoa]

Nope, starter has nothing magic. There is no couple day in advance, the author is baking almost daily, so it's just back to back feeding. If yours does not double/triple in 4/5 hours at 23 C ambient, when fed 100% (i.e. 1-1-1) then you should look at your flours, water filtration or elsewhere for chemicals that could harm bacteria. So should be the normal strength of a regular starter. This is valid even for me, baking/feeding at three days interval. Getting starter from fridge, let acclimatise to ambient for one hour, feed, then after some hours of rise mixing in the dough. Any time after collapsing is fine, even 6 hours after maximum.

[@BreadbyJoyRideCoffee]

Indeed, I do not make a preferment for bread, but I feed the starter daily and put it in the dough. Sometimes I feed it once a day, other times twice (with strong white flour) depending on how I feel. I generally feed in small rations 1: 5: 5 - 1:10:10. Will be less acidic. I still don't have a great idea for filming a given video I will definitely make one on this topic. Saw at Claudio Perrando, he use the fridge for the starter in each night ... so there are many ways.

[@HingsonMChun]

@@BreadbyJoyRideCoffee Starter "growth" can be misleading by volume alone. A 100% hydration insures you won't be fooled. If I cannot bake on-time, I sometimes put the starter in a wine storage unit at 55F and it remains useable at up to 36H.

[@AhavNYC]

Great video!! I never saw this methid of shaping before. Ilook forwarx to trying it..

[@CrystalAnatta]

Com'on. This blow my mind of making sourdough due to i have followed your ways a lot. And now again, you make me surprised by doing this method. Omg. I have to try once!

[@CrystalAnatta]

How about the tropical zone temperature like 27-28 °c. What should i do?

[@X3RUBIM]

wow, incedible results.hope to be able to bake like that at some point :)

[@phuynh]

Absolute genius

[@BreadbyJoyRideCoffee]

Thank you!

[@jaw1397]

I subscribed to your channel today and I really liked it. And I noticed that the famous baker Trevor Wilson liked your bread. I had previously purchased an (Open Crumb Mastery )course for baker Trevor Wilson, and I am still learning a lot and I was amazed by the amount of wonderful and useful information, and God willing, I will become a professional in baking sourdough.

[@giuliozubani49]

Great! As usual. 👍🏼

[@bourbakis]

Very interesting! Watched it even though I don't make bread of any kind.

[@idaeinjaw2139]

interesting shaping technique thanks!

[@BreadbyJoyRideCoffee]

Thank you!

[@calneto]

foarte bun!

[@dgbcdb100]

Thankyou. This made my best ever sourdough, I don’t get the oven spring that you do but I used just strong store bought flour. More work to do. 👍

[@CarschA]

I was looking for this channel. Voila, i found it.

[@elfira10]

Wow!!!! ♥️♥️♥️ Was about to order banneton myself, and watch this. Banneton who???!!! 🤣🤣🤣

[@BreadbyJoyRideCoffee]

:)))

[@brunowilliam9750]

Brilliant!

[@BreadbyJoyRideCoffee]

Thank you Bruno!

[@grzegorzsiwek7209]

This is amazing😍

[@BreadbyJoyRideCoffee]

Thank you!

[@Braisin-Raisin]

From Germany: this looks very interesting. Germany is the "bread country", with over 300 different breads , mostly dating back hundreds of years. I understand that holes in bread are nowadays the fashion but there are many other breads without big holes that are more traditional, especially when containing rye flour. We butter bread and then put different meats or cheeses on top - that is not very practical with the many holes. Wish more people would show other bread than only white with holes, although this one is perfect for that category. For rye bread, you do not knead - it has virtually no gluten and that is why you need the rye sour dough leavening. Sour dough was traditionally developed mainly for rye bread which is unpalatable unless it does contain sour dough.

[@Just_Enni]

Awesome ❤️

[@BreadbyJoyRideCoffee]

Thank you!

[@matias2911]

Wow, makes me question everything i've learnt about the concept of proofing (under/over?) sourdough, and the role of shaping. We tend to forget that the Tartine country loaf method (which has become ubiquitous for home bakers) is exactly that, a method among many others. goes to show there is still loads to learn and expand in the art of baking! thank you for sharing!

[@maxbooth179]

I'm a baker. Use a knife for scoring when dough is warm. Or cool it down, but scoring like how most people do it is designed for cold dough. Or don't score it at all, often we'll proofed dough doesnt need it. That's why it doesn't open and have a big ear, it doesn't need the extra room. If you must use a razor use a fresh one, don't go deep and do it fast in one motion using just the tip of the blade. Your work is very interesting, the way you cut corners is inspiring. Saving a lot of time and making top tier bread.

[@gb57hevy3]

Yes, he is very inspiring. But I have a question for you..."would there be any negatives to using a malted flour for artisan sourdough?"

[@maxbooth179]

@@gb57hevy3yes you can use those flours for sourdough. I use malted flour for sourdough. I add a small amount of diastatic malted barley flour because it has enzymes that break starch down to sugar and thereby give food for the yeast. So you get longer fermentation, it doesn't run out of steam. I've not tried the premixed malted flours that people sell at all. They seem a bit gimmicky.

[@BreadbyJoyRideCoffee]

Thank you Max!!!

[@ianbown3543]

@@gb57hevy3 i made sourdough yesterday with 20% malted flour, then followed the technique in this video & it turned out amazing

[@gb57hevy3]

@@ianbown3543 Fantastic! I too have followed this technique twice now but not with malted flour yet. This method is my fav...1st loaf turned out great, the other is in the fridge at this moment. I do 500g flour, 375g water, 12g salt, 75g starter. Then I do as JoyRide does as far as the dough handling...his videos have really improved my confidence when handling my preferred 75% hydration dough. My starter is now just short of 3 yrs old...floats like there is no tomorrow, LOL, but I think mature starter and dough handling AND reading my dough have come a long way after watching JoyRide vids....it's a rainy, chilly day here in Illinois...sorry about the long comment but thanks for commenting.

[@kdstoffel7574]

A sharp serrated knife wielded with confidence works for me. I gave up on lames a long time ago. Imagine trying to cut a soft, delicate loaf with a straight edged knife. Now cut the same loaf with a sharp serrated knife. The same principle applies to the dough. My weapon of choice is a Victorinox fibrox handled steak knife. It’s wicked sharp, with about a 15cm blade. Hold at a 45* angle and make one boldly aggressive slash. After a few tries you’ll get a feel for it. You’ll never go back to a lame.

[@BreadbyJoyRideCoffee]

I'll try with serrated knife. Thank you!

[@tm65]

I’ve been looking for methods to make the crust thinner. Thank you!

[@BreadbyJoyRideCoffee]

Thank you! Significant improvement for crust too.

[@OMGITSFULLOFPONIES]

Baking in a closed container that retains heat really well, like a Dutch oven, worked well for me to get a thinner crust.

[@maxbooth179]

@@BreadbyJoyRideCoffee which part of this method caused the thinner crisper crust? Was it stopping air from flowing around the loaf as it sat in the fridge?

[@pbonem]

Thanks!

[@BreadbyJoyRideCoffee]

thank you! ❤

[@alexandrazandelova916]

multumesc!

[@BreadbyJoyRideCoffee]

Multumesc asemenea! :)

[@More2teach]

Very Enjoyable watching your passion, Great Work. If I may Humbly suggest that you put your shaped loafs in the Freezer for 15-20 mins after shaping, it will have a great impact on facilitating the scoring. Have a great day

[@evelynwald9132]

It’s so interesting to see how different bakers achieve the same results through different techniques. Just curious if you have ever put your dough in the freezer for about 30 minutes so that it’s easier to score. Thank you for sharing.

[@BreadbyJoyRideCoffee]

Indeed there are many ways to do the same thing. And yes, I tried too with the fridge, help a lot.

[@limmowitz]

You are a literal god

[@agafonkin]

Wonderful video, thank you for sharing! Fascinating to see such a brilliant shaping method that I've never seen or thought of before! I'd call it the "dumpling" method because it looks exactly like traditional dumplings are shaped here in Ukraine. 😊 I've found scoring very proofy dough extremely difficult as well. What can help in this case is chilling the shape in the fridge for an hour or two - makes it much easier because the surface becomes firmer. Also the blade must be in pristine clean condition - not too used, and thoroughly cleaned after each use so that it remains sharp (it becomes dull if it accumulates oils / starches on the edge between uses).

[@BreadbyJoyRideCoffee]

Thank you Vladimir.

[@lapismosi8065]

The ears on your loaves are small but pretty. My only advice is that most people rub a thin layer of flour (usually rice or a blend of rice and bread flour) over the top before putting into fridge and then leaving it uncovered over night. In one of your videos you placed your loaves in plastic bags. I think this would make scoring more difficult since the skin would be softer. Also you could always try changing your blade more frequently. But you do a beautiful job!💕

[@grahamfairbank4602]

This is awesome work by the way. Beautiful crumb and so much simpler. No shaping involved in the traditional sense. I wonder whether it might be the way forward for 100% spelt loaves? Think I’ll give it a go and see what happens.

[@BreadbyJoyRideCoffee]

It is a bit more complicated with spelt, it is very extensible and does not keep its shape. Need diffrent method.

[@ThePdxster]

I'm not really into baking breads, but would love to see what you could come up with for a pizza crust. I'm wondering if you can have a great open crumb crust considering all the things that would be sitting on top of it (sauce, cheese, toppings)??

[@leswetnam]

Your bread is amazing! I am wondering how you refrigerate this dough. Do you put it in a bag, or just lightly cover with a cloth? Thank you in advance!

[@jonathanjg]

What an interesting video. I'm going to have to try one of these this weekend. Also loved the music, where is it from?

[@didough46]

This is a real game changer for a better crust for us. I have tried and tested this with excellent results, and although the scoring was a challenge I found a really wet blade helped, even managed an ear. I used a jar with sample for proofing and had perhaps 2+X rise. Will thrive for a bit more on the attempt. Many thanks.

[@BreadbyJoyRideCoffee]

Thank you Diane!

[@didough46]

On my second attempt I bulk proofed to 2.5 times, from cold proof, along with your method again, except that to straight away score(much easier) then straight into the oven. Again good oven spring and crumb with super thin and crispy crust. Not only is it child friendly, but good for us late octogenarians too.

[@Peters3n]

@@didough46 did the crumb change without the rest?

[@didough46]

@@Peters3n I’m not understanding the question, “ rest” ? Could you clarify. Do you mean the longer fermentation. The difference for me was the thinner crust.

[@Peters3n]

@@didough46 you said that you score Straight from the fridge and skipped the 1 hour rest/proof. I wanted to know if you could tell a difference :)

[@GinaG56883]

Gorgeous! What are the lovely seeds you've added to your dough? I love how it looks, it must be delicious, too.

[@naeunoh6121]

I’m also not great at shaping and deflate the dough a bit, so I will try out this method of shaping! Also I suggest putting the dough in the freezer for 30min after sealing (shaping) the dough and then take it out, score, and bake. This makes it easier to score. (Credits to BreadCode)

[@krste3000]

His dough is already in the fridge for 20 hours. IMO he wants to bake while the dough is at room temperature and relaxed so putting in the freezer just in order to score will defeat the purpose.

[@BreadbyJoyRideCoffee]

We must try. Can be better with a correct scoring.

[@Nziso87]

Hi,have you consider to shape, and directly score and bake? Maybe can help for the oven spring... Without the hour for the relaxing, can be that the cut could be better, having more tension and so a more oven spring... 😊

[@johnfalconer5778]

Amazing video thank you. I love that triangular scraper,where could i buy one? :}

[@anthonycaldi7056]

Great video. I’m a newbie at break making. Sometimes I turn out great loaves other times I don’t. Big variation in crumb. I prefer whider crumbs soi will try your methods. Question….last time I let my loaves proof in the refrigerator for 18 hours it over proofed. Why would that happen? The recipe I’m following calls for .02% yeast. Should I back of the yeast a little?

[@stephankaffka1632]

Congratulation! Great Job. This time your Autolyse is only 2 h. In others 6 h. Does it makes a huge different? And what would be happening if you do more starter for e.g. 10g to 20 g. Thank you very much. I enjoy your videos very much. Stay healthy and a great day.

That is awesome. Sounds like you've developed a new technique. Have you tried to reach other professional bakers to share it and get their feedback?

[@imahaingtia]

did you also record the music? It’s beautiful. I’d like to hear more from you or whoever recorded it.

[@BreadbyJoyRideCoffee]

no, it's from epidemic sound. Amos Noah - The Fight

[@donnamariagarner5231]

Going to give it a try today, what do I have to lose....... wish me luck!

[@karenlambert4973]

wow!

[@BreadbyJoyRideCoffee]

thank you!

[@chunkapur5057]

That was really fantastic..😍 have started using sprouted whole wheat flour and the crumb is not open, but with this method, its possible maybe - thank you 👌👌👌🌷🌷🌻⚘🌻🌹

[@BreadbyJoyRideCoffee]

Thank you!

[@chunkapur5057]

@@BreadbyJoyRideCoffee am using sprouted wheat flour and emmer wheat, rather than our usual whole wheat atta..it has less gluten - do you have any tips ?

[@LetzterLandsmann]

I tried my first sourdough bread yesterday&today. Unfortunately my dough turned out to be too wet&too sticky even after 3 hours of autolyse. I used whole corn flour rye (9% protein) and white flour type 405 (only 11% protein) and 70g of whole flour sourdough starter. Is there any problem with the protein level of my flours as I saw that you often used 13% protein flower? should I have used more kneeding time ( i had 2 times 6 minutes) before the strong folds? Unfortunately the dough didn't ferment a lot and I was not able to get enough tension into the loaf. Happy for tips/help. :) Nice videos!

[@joshual335]

I haven't been on your channel in some time. When I was a total newbie, I used your (older) method religiously and smeared by it. When did you change up your shaping and cold proofing? What inspired your change? And when did you start mechanical kneading? Last time I saw you, you were strictly hand kneading.

[@HeyPearly]

Have you tried running your blade through a stick of room temp butter before scoring? It Helps me & scoring is my dread!

[@lionessfoodie1640]

I must try this ! so everything is the same but without the beneton n shaping is simpler?

[@pakhoy8648]

I Love the big fat jiggly doughs!!!

[@F304B]

For scoring it’s a matter of angle, coming too steeply means that it catches and you get what you’re seeing, try run the blade as close to perpendicular with the surface as you can.

[@guycasavant5773]

Thanks for the informative video. I will certainly try this with my next bake. Please, what brand of bench scraper are you using? The blue handled one?

[@BreadbyJoyRideCoffee]

I buy it from a local store, was something italian but I can't remember the brand. Can't see on it. Sorry.

[@BreadbyJoyRideCoffee]

search for one like this, must be wide and with rounded corners

[@luckyfriday5366]

Recently I saw someone in a YT-video scoring the very soft loaf with scissors - I'll try this

[@BreadbyJoyRideCoffee]

I'll try too!

[@aimaeyo228]

I ll try it

[@ianbown3543]

I always used to use scissors to cut the dough, it works very well.

[@tomcha75]

B.E.A.U.T.I.F.U.L. Wondering if it would be possible to skip the overnight proofing in the fridge (for regular non-sourdough).

[@Dillli]

I love your videos on sourdough. However can you see how the dough will behave in hot countries ? My kichen ambient temperatures in summer is 30 c

Great! Rarely seen such a crumb. For scoring: put the loaf for 30+ min. in the fridge. It helps ...

[@BreadbyJoyRideCoffee]

Thank you.Yes, I know, works it you put back into the fridge.

[@alfontana6242]

Do you take the dough from the fridge and use it immediately when its still cold or do you allow it to warm up to room temperature? Nice video definitely thinking outside the box on this one.

[@BreadbyJoyRideCoffee]

flip it over (shaping) when it’s still cold

[@dianel.9703]

I wonder if the bread gets very sour tasting after the long bulk fermentation at room temperature? What if it is warmer at night where I live? Thank you.