Sourdough Bread: No Stretch & Folds | Quick Mixer Method for Busy Days

[@urbantreats_sydney]

I hope you enjoyed this version of the video! I had planned to film a summer sourdough video using ice and cold water, hoping for 30°C weather, but it wasn’t as hot as I thought. So, I switched gears and made a video on mixing sourdough without stretch and folds, since the water I had ready was already cold. This way, I can push the dough further in the mixer before it warms up from the friction. The summer sourdough video will be out soon, and it’ll include the ice and stretch-and-fold method for a more open crumb

[@robertoquan163]

can you please explain what's up with the temperatures, the only thing i know is that the ideal temperature for fermentation is 78F. Why do you put ice or cold water in it, what is the ideal temperature , i know so little about temperatures that i dont know what questions to make, please explain what is the goal. What type of flour do you use, bread flour?, where did you learn what you know? you are highly knowledgeable i would love to get to your level of knowledge. Where do you buy this little baskets where you put the shaped dough, i see them everywhere in videos but don't know where you get them.

[@urbantreats_sydney]

@robertoquan163 thank you! I've baked since I was 16, started in 1996, ive worked in many many different bakeries and hotels over the years, which has allowed me to learn from so many great bakers and pastry chefs. Temperature control in my opinion is the most important part of sourdough baking, the optimal Temperature for me is 25 degrees Celsius which is about 77 degrees fahrenheit, some people prefer higher temperatures some prefer lower. Not only does this temperature give me my favorite flavour sourdough, it gives me the same constant results as the variables are always the same. So in winter I will use my prover to keep my dough warmer at 25, and in summer I will use ice, and cold water to keep my dough at 25. Unfortunately in summer this is much harder to achieve as the room temperature will increase and I have no control of that in summer. So I finished my dough in this video at 24 degrees but by the end of the bulk fermentation it was around 28. If I didn't use cold water much dough would have finished at 28 degrees Celsius in the mixer and would have been over 30 degrees by the end of the bulk fermentation, making it much harder to work with! I put my dough in bannetons, which you can get from Amazon , I have a link in the video description to most of the equipment I use

[@feliciapricope7113]

Your work is so transparent! Congratulations and thanks for everything. God bless you!

[@urbantreats_sydney]

Thank you my pleasure! 👍

[@shelleyhender8537]

for someone who hasn’t grown up around SNOW❄…YOUR trees looked FESTIVE🎄with just the right amount of snow “dusting“ the trees! Thank you …Now I’m going to make Festive Goofies….invluding YOUR “snow dusted” loaves! Maybe I can convince my niece to join me - ha ha! Found her…the FUN begins - LOL!☺

[@urbantreats_sydney]

Thank you! I wish we had snow around our Christmas time, well actually I don't I love Christmas in the pool haha but It would be nice to see. Our Christmas day is usually 30 degrees or more ☀️☀️

[@josippletes6544]

Best sourdough content on KZbin.. love your work mate 🤙🏻

[@urbantreats_sydney]

Thanks mate I really appreciate that! I really love making these videos! 👍

[@scaryperry19]

Incredible details and no click bait! Timely information about the fridge as we are looking to purchase one!

[@urbantreats_sydney]

Thank you! You are going to buy the polar 600? It's a good fridge I'm happy with it, if I had one complaint it's a little noisy

[@NZtechfreak]

Interesting! Recently got a large spiral mixer here and been making 10kg batches of milk bread. I adapted my recipe from using all milk to using milk + ice and milk powder. No change to the final product whatsoever, but after mixing it comes out at around 25-26c whereas without this approach it was hitting 32c and going into runaway fermentation that gave the bread an unwanted tang for any dough that was not baked immediately. I also started flattening portions of the dough and putting it directly into the freezer for 6 hours to arrest fermentation, then transferring to fridge. Lasts beautifully that way without negatively affecting the taste of the bread even used up to a week later. Gradually getting a decent workflow nailed down. Oh, I'm also getting that dough sheeter sometime early next year too for croissants and pastries - look forward to your report!

[@urbantreats_sydney]

Exactly when the dough gets too hot, it starts to change a lot of things, taste, structure etc. keeping that dough temperature below 30c is very important, humidity is another killer! I'm so excited to get the dough sheeter too mate, I need to get Christmas out the way then it's the number 1 thing on my list next year 😂🙏

[@MorningDoveHaven]

Love your channel, thanks for this video!🙌🏻

[@urbantreats_sydney]

Much appreciated, glad you enjoyed it! 😊

[@martinselwa5946]

Smart work and less toiling

[@urbantreats_sydney]

Thank you! Work smart not hard!

[@CsabaKissColorado]

The oven spring is incredible. Well done!

[@urbantreats_sydney]

Thank you! I was hoping for a bit more open crumb, but pretty good for minimal effort!

[@yairdvora871]

Well done video! Thank you!

[@urbantreats_sydney]

Much appreciated thank you! 👍

[@joanmik2625]

Just perfect. I learn a lot and can’t wait to your new sheeter arrives and we’ll learn to make your croissants and other viennoiseries.

[@urbantreats_sydney]

Thank you! I can't wait either 💚

[@amalalsaleh9646]

Thank you !🌹

[@urbantreats_sydney]

No problem! 🙏

[@Misssha123]

I don’t bake but like watching Baking videos

[@magdalenarzeplinska]

Be brave and try. 😀

[@urbantreats_sydney]

Once you try it gets addictive 💚💚

[@magdalenarzeplinska]

@@urbantreats_sydney Baking is my cocaine. 😂 I wart to know more and more. ❤️

[@urbantreats_sydney]

@magdalenarzeplinska lol! More content coming soon 💚

[@stephaniebuzzella1]

Are you rolling them in rice flour or wheat flour before putting them in the banneton?

[@urbantreats_sydney]

I usually just use plain flour, but in this video I'm using rice flour, as rice flour gives a more pure white color after baking

[@magdalenarzeplinska]

I have exactly the opposite problem- cold. 😂😂 It’s 6 degrees C in Warsaw now.

[@urbantreats_sydney]

Wow that's cold! How long is your bulk ferment 7 days? 😂😂 I'm guessing you use a proofing box to control temperature?

[@magdalenarzeplinska]

@ ~ 4-5 hours. I haven’t got any proofing box. I place it on a heating mat and cover it with a woolen blanket.😂😂😂 Sometimes I put it on a pot with warm water on the stove. It really works. It’s 22 degrees in my kitchen now.

[@urbantreats_sydney]

Awesome! Those heating mats are lifesavers I use one myself in winter in my empty oven. 22 degrees is a nice relaxing temperature for sourdough

[@magdalenarzeplinska]

@@urbantreats_sydney I thought it was never cold in Sydney. 😂 ❤️

[@magdalenarzeplinska]

@@urbantreats_sydney ❤️

[@mghtrock48]

Hi, do you have information about your proofer? Also, are those the silicon mats by rackmaster?

[@urbantreats_sydney]

The mats are Teflon, they come with the oven but you can also buy more Teflon sheets and cut them to fit. I have 2 ovens, but the turbofan oven in this video I use mostly as a custom DIY proofer, I have a video about how I did this on my channel

[@Simon-iq1yl]

If one wanted to cook the same day, do you feel taking it to 50% and popping it in the fridge (or even freezer) just long enough to firm it up for scoring would give decent spring?

[@urbantreats_sydney]

I've done this myself a few times, at this temperature I would go 50 to 60% proof and maybe 20 to 30 mlns in the fridge

[@Simon-iq1yl]

​@@urbantreats_sydney Good to know, thanks. Great topic btw - i'm happy to make a few loaves a week if I can eliminate the spaced stretch-and-folds. Summer sourdough a great topic too as I struggle on even semi-hot days.

[@urbantreats_sydney]

@Simon-iq1yl if you can mix to perfection every time then removing stretch folds is definitely time saving, I just find sometimes it easy to over or under mixing the dough this method. Mixing to close development then finishing with stretch folds, reading how the dough feels about half way is still my favourite method

[@Simon-iq1yl]

@@urbantreats_sydney Used the recipe and process here today, only a newb so don't have much to compare to but happy with results, especially as I'd overfed my starter. Started with 5°C water as 25° today in Sydney and my spiral adds more heat than yours, stopped with average paning as dough hit 28°C, 60% rise, 45 mins fridge, 25 mins @ 220° w/ steam, 15 @ 240° w/o. Bit tight as you indicated but delish! Thanks

[@Simon-iq1yl]

Pics: kzbin.info/www/bejne/Z6Wtc6dtlNxqa5I

[@elvisbollano1718]

What kind of oven you use for baking your bread please

[@urbantreats_sydney]

The oven is the rackmaster 2020 (rm2020) it's a great oven

[@elvisbollano1718]

@@urbantreats_sydneythank you

[@chrisdeangelis4616]

I'm finding that my crumb is tighter as moving into winter. Have been bulging fermenting to 50% or so (dough temp about 22-23C) but definitely less elastic than my summer bakes and not getting much spring in the oven. Strange...

[@urbantreats_sydney]

In winter you need to proof a bit longer, I'm guessing you put the dough in the fridge before baking? At 22-23 I would proof the bread to about 60 to 70% then put in the fridge at 4 degrees. Even after all these years of baking, it takes me a few bakes to adapt my fermentation when the seasons change

[@chrisdeangelis4616]

@ thanks. Been fridging at like 55%. Cut my starter to 15% so I can do overnight but maybe will slide back to 20%

[@stephaniebuzzella1]

You don’t cover them while fridging them?

[@urbantreats_sydney]

Not needed, this fridge doesn't have fans blowing the air around so they don't dry out. Also I only use this fridge for dough so no cross contamination. I have used fridges before with a lot of fans and I've used covers back then

[@giangngocnguyen8566]

Lò của bạn có chế độ team nước ko ạ,thanks you

[@urbantreats_sydney]

No the Rackmaster rm2020 oven I'm using does not have steam injection, but I use a garden sprayer to add steam when needed.

[@tony22226]

I notice you don’t cover the dough when in the fridge. Does it not create hard skin?

[@urbantreats_sydney]

The fridge I use doesn't have fans that push a lot of airflow around my fridge, it has like a cold radiator at the back so my dough doesn't dry out in this fridge

[@bloodwolf7462]

75% hydration so it's not hard to work with... Unless you have skin on hands rough as sand paper like me...

[@urbantreats_sydney]

Yeah 75% is a very good hydration to work with, much easier with bread flour. If you're using a low protein flour it could be more stickier. My flour can go at least 83% with added wholewheat before it becomes harder to work with. My hands soft like a babies lol