This ONE SECRET Makes YOU Master Sourdough Baking

Sourdough baking all boils down to this one parameter that you need to master. Let me show you how you become a better baker in no time.
Using those 3 tips you will get much better oven spring and will be rewarded with amazing sourdough bread every time.
After mastering those 3 tips I recommend you to check out my fermentation focused no-knead sourdough recipe: • The Last NO-KNEAD SOUR...
Flour I am using:
Blog article on different flours in Germany: thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: thbrco.io/rewe-aurora
Mulino Padano 15% protein: thbrco.io/mulino-flour
Strong whole wheat flour: thbrco.io/whole-wheat-flour
Follow me here too:
Github: thbrco.io/github
Instagram: thbrco.io/instagram
My blog: thbrco.io/blog
My website: thbrco.io/homepage
Reddit: thbrco.io/reddit
Subscribe to my newsletter: thbrco.io/newsletter
Telegram: thbrco.io/telegram
Tiktok: thbrco.io/tiktok
Support me/Merchandise:
Get my starter Bread Pitt: thbrco.io/my-starter
The bread themed T-Shirts/Hoodies I designed and wear: thbrco.io/bread-shirts-hoodies
Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Digital kitchen scale: thbrco.io/kitchen-scale
Dough scraper: thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
Oven gloves: thbrco.io/oven-gloves
pH meter to check acidity: thbrco.io/ph-meter
Weck starter jars: thbrco.io/weck-jars
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-t...
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
Chapters:
0:00 Intro
0:19 Sourdough with no work
0:27 Sourdough with lots of work
2:26 A moment of happyness
2:31 Build and maintain a healthy and active sourdough starter
3:13 Ferment your dough after mixing in your sourdough (bulk fermentation)
3:38 Inflating the Gluten of the dough like a balloon
4:56 Shaping a sourdough that is fermented just right
5:54 Folding an overfermented dough
6:18 Shaping an overfermented dough
7:30 Master proofing after shaping and know when to bake
8:37 Finger poke test to test proofing
9:08 Overproofed dough
Hope you enjoyed this video and learned something new.
#sourdough #sourdoughbread

[@the_bread_code]

Gluten Tag everyone. I definitely recommend this video covering the full process from start to finish: kzbin.info/www/bejne/hH7KnZutpZefhNU. It answers all the aspects of sourdough baking very much in detail. Happy baking!

[@nancyverdi2109]

You nailed it! thanks so much. seems like my problem has been over fermentation. and I'm going to try your trick of taking a small amount of the dough in separate jar and monitoring when it doubles in size. that's sort of like a timer. once it doubles in size then bulk fermentation is complete. thanks for making this very easy to understand.

[@aranyosa]

Great video thanks. I have the problem that the proofed bread which holds nicely on the bench and has decent finger poke elasticity flattens out on the pizza stone the frist 5 min of baking. The oven is 230c , the bread was done with 10-55-55 starter (@ double volume, for 500g flour) , long autolyse, several strech and fold ,until sample doubles, shape by fold 3+ rollup, proof in banetton overnight in fridge, scar ( perhaps too deep?) , spray with water, into steam preped oven. The flour is mix of t80 , t110 ( stone grainded) and manitoba. ~11-12 g protein on average , 70% hydrated (excl starter)

[@snowbird6855]

do these tips apply to einkorn sourdough? (especially the starter activity)

[@agtronic]

THIS IS THE VIDEO I needed to see. I have been struggling with sourdough since I first started two months ago. Every loaf I made always ended up like your over fermented one, unmanageable and sloppy. Thank you for clearing this up for me, it is invaluable. I'm surprised that the importance of fermentation is not discussed more in the bread world. I have watched a lot of videos and have read many threads on the subject in the last two months, and there has only been vague mentions of this in passing. I will try again and report back. Thanks for sharing your experience with everyone.

[@mariamarin7045]

Same for me! It is invaluable indeed! None explained as Breadcode did! Thank you so much!

[@wernerclarssen2939]

Me too! I always thought like 'give him more time to ferment right' 😂

[@mrgreenbudz37]

Exactly, OMG, yes. I ruined to doughs this weekend and just dumped them without even wasting time or gas to cook them.

[@peteg8920]

I started my sourdough bread experience 2 weeks ago and finally after taking your advice here I have succeeded in producing my dream loaf. I think the main reason I succeeded was that I got my starter to double in 5 hours. You know , the loaf looks so good it seems a shame to eat it. All I do is take pictures of it and send them to my friends.

[@the_bread_code]

Hahaha, I have been there too! Happy it worked out. Cheers!

[@pressedearth9492]

The perfect loaf is a beautiful thing.

[@pressedearth9492]

The art is in the proofing given achievement of doubling in bulk fermentation. 30 minutes at this stage can be critical.

[@evanhirsch6940]

I have watched a number of your videos. They are all super informative and clear and I have learned a lot. What I really find refreshing - even unique - is your sincerity and kindness. I notice occasionally a slightly snarky comment, but you always answer sincerely, take no offense and do your best to offer what you have learned to others. That shows a remarkable and sincere kindness. You also have a great sense of humor. Yes, I have cried too, over sticky dough! I greatly appreciate your honesty and lack of pretension. Thank you for sharing and wishing you all the best in the big "out there".

[@the_bread_code]

Moin Evan Hirsch, wow, thank you so much for the nice words. That truly means a lot. Yes, no need to be rude. I have been broke so many times in my life and learned that it's much better to be humble and nice. One thing that annoys me a little on KZbin is that in order to be successful, you have to use clickbaity titles. It's normally not my personality, but unfortunately there is no way around it if you want want to reach an audience. Then I am also thinking, it's a small price to pay in exchange for creating joy in so many people's lives. Please at any time reach out with more questions, cheers from Hamburg.

[@kisszoli0307]

Dough straight from fridge to oven, after it's rest. It help more puff your bread, cold gas expands more in hot environmental. Put water into your oven + start your bread baking in Dutch oven, with lid on. Preheat oven with Dutch oven. After 30 mins, take lid off and finish baking. Even at half way, take your bread off from Dutch oven and place it on oven tray.😉

[@armankamalzadeh8016]

Yesterday at 9 am, I started slap and fold. Wonderful dough, beautiful gluten formed! I did 3 sessions of stretch and fold with 30 mins intervals. Then I laminated my dough and started 3 sessions of gently folding with one-hour intervals. Then I went out and let it sit for another four hours. And throughout the process, I put the dough in the turned-off oven while ensuring a bowl of hot water was also in the oven. At 10 pm, the dough was so jiggly. When I wanted to shape the dough, it was a disaster. I couldn't even hold the dough, it was falling through my fingers and I suffered from PTSD for a couple of hours. So yeah, bulk fermentation to double size is not a g good thing! Lesson learned for the second time!

[@the_bread_code]

Hi Arman, oooooooh noes! Shoot. That happens to me too from time to time. Your dough seems to have over-fermented. Over time your gluten breaks down as the acidity content increases. Try making sure to feed your starter a 1:2:2 ratio or so before you mix it. Furthermore closely monitor your bulk fermentation, bulk a little less than too much. I have a video on this too in case you are interested: kzbin.info/www/bejne/hmacgJmdf5l3ptU. Happy baking! Feel free to reach out with more questions!

[@armankamalzadeh8016]

@@the_bread_code well actually the starter was 1:2:2. I think 13 hours of fermentation was insane with hot water increasing the temperature and humidity of the turned off oven. Your method of separating a bit of dough till it's double in size is interesting. I'll use it next time. And yes that's what I did. Couldn't let the dough go to waste. It's tasty and surprisingly even have some tiny open crumb but that beautiful dough after the slap and fold deserved to have a more beautiful life.

[@skipper5110]

Thank you SOOOO much for another great video! I have been getting it wrong like this for a long time. I can't wait to try out your advice.

[@nataliacota7034]

Amazing video! I have been looking for these tips in a simple manner, and you did it! Thanks for share!

[@the_bread_code]

Moin Natalia. Awesome. You are most welcome!

[@dfertefwergwergrfgwr]

This is the best video on Breadmaking on KZbin. Great job!!! I hope you get many, many subscribers.

[@BlushingRoseDiaries]

After watching this video my bread has come out so perfect! Thank you so much! I stay in Fl and my environment is so much warmer. Shortening my fermentation time literally transformed my bread outcome. It’s such a simple change that made a load of difference!

[@EthansCoffeeJournal]

Your channel has always been helpful to my sourdough loaves, but even more so with this video! Thanks for sharing!!

[@andream.9618]

This video has been SOOOOO helpful. Thank you!

[@the_bread_code]

Hi Sippi, thank you very much. Glad it was helpful.

[@Gloria-gk3zv]

Fantastic information. I definitely needed this information. Cheers can't wait to try this tomorrow 😁👍🏼👍🏼👍🏼

[@the_bread_code]

Moin Gloria. Awesome. Glad you learned something new. Feel free to reach out with more questions 🙏🏻

[@carolhitchcock5383]

What an excellent and informational video. Thank you for explaining this so clearly, it is so helpful.

[@petedavis7970]

I recently had the best loaf of my bread making career of about 100 loaves. My issue was that I was adding my started without watering it down and I keep my starter pretty thick. Because it was so thick, it wasn't mixing well with dough and I'd get my bubbles, but then I'd get very dense sections of dough where the started didn't mix as well. I realized this a couple loaves back when I did a particularly bad job mixing the starter and the aha! moment happened. Not that my other loaves were bad. This one was particularly bad, but most of them were good. They just weren't great. So instead I'm now reserving some water from the autolyse and adding it to my starter before mixing it in with the dough and it made all the difference in the world. It was immediately apparent when working the dough that the dough just felt better and it responded better. It rose more (and more evenly) and the oven spring was insane. For the first time a loaf was in serious danger of hitting the roof of the oven. Oh what a happy day that was. It was also the first loaf where my 9yo daughter's eyes popped when she ate a slice. Thanks for your video. All you guys making these videos is adding to my knowledge about sour dough and improving every loaf I make.

[@the_bread_code]

Hi Pete, that's an awesome story. I typically keep my starter at 100% hydration all the time. So it is always a 1:1 ratio of flour and water. It will make the dough slightly wetter when adding it, but I account for that already in my recipes. One change of a parameter can already be a big difference!

[@Gus2vina]

Thanks for this. I may have experienced this unknowing with my Rye starter which tends to be thicker than white. This is a very good point.

[@txpepper]

Pete...I agree with your statement of reserving a little water to further thin your starter even if your starter is at 1:1 hydration. Also, since I use kosher salt, I dissolve the salt in a little bit of reserved water just to make sure I have a more even distribution. Probably an unnecessary step since the fold and rest procedure is such a long process. But since I'm spending so much time and effort, this extra small step makes me feel better. 😄

[@alethadullea4761]

I have watched a lot of people making sourdough and when I watched this video, I still learned something helpful. Thank you

[@the_bread_code]

Moin Aletha. You are most welcome. Feel free to reach out any time with additional questions. Happy baking!

[@claudbalestra4640]

You are my favorite baker! I absolutely love your videos!

[@lucaenglishteacher4059]

You’re amazing! Thanks for the valuable tips 🙏🏻😬

[@shobhitchawla1848]

Excellent tips , thank you , you put in words and video all what we experience in our sourdough journey

[@the_bread_code]

Thank you Shobit. Yes, it's been a roller-coaster.

[@gobsmackshite]

I really like your enthusiasm in baking and the love of sharing your findings and experience with us! Really appreciate your effort in making this video! You saved us so much time and I've learnt so much from you!

[@the_bread_code]

Moin Averleene, awesome, that really means a lot. You made my day. Enabling people to bake bread at home is really what drives me. It's such an old but forgotten craftsmanship. It's something that really makes me happy every day. Feel free to reach out in case I can ever be of service. Happy baking!

[@downtownbixel]

This is awesome. Thanks for posting this info!

[@the_bread_code]

Moin! Awesome - glad it was helpful. Feel free to reach out with more questions. Always happy to be of service!

[@mikeg3660]

Awesome. Thanks for sharing these tips.

[@renettah.7908]

Thank you thank you thank you! I had a severely overproofed dough disaster yesterday and it made me wanna give up altogether! Learned a lot from this video.

[@the_bread_code]

Thank you Renetta. Yes, this can happen very quickly. I was also using 40% starter initially, this made the whole dough just way too sour. I even slightly underferment my doughs, much better than too much.

[@JT-ic9mp]

This was very enlightning, lots of aha moments as I realized I made most of these mistakes. You get a thumbs up!

[@the_bread_code]

Moin J Thompson, awesome. You are most welcome. Fermentation is they key!

[@lindalanford1821]

I love your channel. I just made my first sourdough today then started watching your videos. Making more tomorrow and incorporating some info you shared.

[@sp1keNARF]

hey, great video - this helped me make the tallest boule i’ve ever made!

[@the_bread_code]

Glad I could help! Thanks for the comment. Feel free to send me more questions!

[@malavedmd]

Thank you sooo much for this extremely well done video. Yesterday I had my nightmare dough. I will try again with this information in mind.

[@the_bread_code]

Hi Malavedmd, thank you. Hope it turns out better this time!

[@JD-cd9em]

Very good video! Thank you for sharing this valuable info.

[@the_bread_code]

Moin J D, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

[@Titanette]

This is the explanation that says the truth. God bless you for sharing.

[@harrybond007]

Your tip about putting a test piece of dough in a tall shot glass, marking it and waiting until it doubles is the best tip!!, I now make great bread because of this - thank you!!

[@greatrulo]

You gave me great tips for improving my Sourdough game, thanks!

[@the_bread_code]

Glad to hear it! You are welcome. Feel free to reach out with more questions!

[@seanmcklusky7161]

Excellent advice! Thank you!

[@the_bread_code]

You are welcome. Glad I was able to help 🙏🏻

[@KingJL25]

This is soo helpful. Thank you so much for this :)

[@the_bread_code]

You are welcome, hope you learned something new! Happy baking!

[@tburbank1]

I’ve been struggling with flat loaves 😭 Thanks for this video, I think step #2 will be a game changer for me ☺️

[@the_bread_code]

Awesome, glad I was able to help! Let me know how it goes.

[@callyhua]

WOW, such an informative video. I've been trying to bake sourdough for several months now and have been watching different videos. Your explanation of the balance between the yeast and the acid is excellent and now I know what my problem has been! I can't wait to use your knowledge to improve my baking. Thank you!

[@the_bread_code]

Moin and gluten Tag callyhua, awesome. Yes, I wish I had seen this video when I started. I was trying to change so many things, but the balance and perfect sweet spot between both is really the key. Feel free to reach out with more questions.

[@sandramary4]

After at least 3 months of watching videos, reading websites and experimenting, I have decided that your channel is by far the best. Thank you so much for all the work you have put into this and for sharing your invaluable knowledge with us!

[@lolobacco]

One of the best videos I have ever seen, thanks

[@the_bread_code]

Moin Laurent. Thank you very much 🙏🏻

[@maconheiro0]

I’ve been reading a lot about sourdough bread but I had not found so far a clear and precise job as the one you are doing. Tks a lot.

[@the_bread_code]

Moin Kinn. Thank you so much for the comment. That really means a lot. Feel free to reach out at any time with more questions.

[@hudadesignbh]

Totaly👍🏼

[@jbaby007]

Gosh as a beginner sourdough bread maker, this video was a complete treasure to find while starting my journey. Thank you for the incredible tips!

[@slaffsla]

I have years of experience in sourdough baking, and still learned a lot. Great video!

[@xenonmonkey]

This makes so much sense! I have been doing 8-10 hour ferments in the middle of summer with THE flattest, wettest dough! Thank you so much for the research and tips!

[@the_bread_code]

Moin Dalopi. You are most welcome! Also check this out: kzbin.info/www/bejne/p36cc4uBlq6lbJI. Made a video covering flat breads in detail. Cheers.

[@frankwcrespo]

These is the best resource on approaching an understanding of the process from start to finish. Ultimately the best teacher is in the actual doing.

[@the_bread_code]

Moin Frank Crespo, wow, thank you so much for the nice words. That truly means a lot. Please at any time reach out with more questions. Cheers from Hamburg.

[@frankwcrespo]

@@the_bread_code wow, I've never gotten a reply from one of these comments. Very cool! I've only recently begun to make some truly delicious successful sourdoughs. My latest puzzle is the scoring. My score tends to close up very quickly, and my bread tends to crack open at the seam underneath. The flavor and the texture of this breads are still very good with a nice open crumb. But I think (like you said) it all comes down to fermentation. There was something you said that I will try on my next loaf. I plan to refrigerate it after the bench proof. I usually score and bake after the bench proof. It so great to hear your reply!

[@wyattalexander4041]

This makes so much sense wow great Information sincerely thank you

[@the_bread_code]

Moin Wyatt, thanks a bunch!

[@harryviking6347]

Thanks for the advice!

[@the_bread_code]

You are most welcome. Glad I was able to help 🙏🏻

[@bulladknoff9058]

Thank you for sharing this great idea.

[@the_bread_code]

Moin bullad knoff, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

[@alisonhendry2928]

Love the little jar trick!

[@arbees8684]

Learning a lot thank you, im new to sourdough baking which ive learned from different YT video tutorials, 2 or 3 months back, i have tried baking 3 loaves from different recipes,some sourdough bagels and i found different challenges everytime then I came across your channel that gave more sense ,you just saved my sanity, ough🙆as I've been trying so hard to learn more to make my own sourdough bread, I've noticed my bloating issues have eased tremendously 👌🙏

[@robinb6637]

Brilliant insight! Thanks so much for this!

[@the_bread_code]

You are most welcome. Feel free to reach out with questions at any time.

[@coder116]

Thank you so much for sharing these tips they are really great: they are worth gold. A very special greeting from Caracas-Venezuela.

[@the_bread_code]

Hi Juan. You are very welcome. Greetings to Caracas!

[@Rexyspride]

I have had SO MANY loaves come out looking like your 8 hour one. I'm going to try the small bit of dough in a jar next time for sure! Thank you so much

[@the_bread_code]

Thanks Paul. It's a great trick to help with overfermentation. How did it turn out?

[@jakubkubicki1437]

Thanks man you really helped me to understand how the poke test works

[@the_bread_code]

Glad to hear it! I use the poke test all the time. It has helped me to bake way better bread.

[@oringe7326]

wow thank you for this video! your test was very insightful. i started baking sourdough breads in 2018 but stopped after a while i couldn’t find the time anymore but last week i finally reactivated my very sleepy starter and i can’t wait to get back into baking again! most of my loaves always looked more on flatter side and i noticed thanks to this video that i kept slightly overproofing! i read somewhere it was almost impossible to overproof but with your explanation it makes so much more sense! every time i would score my dough, it would already lose its structure and flatten out fast like in your video...

[@sandystp9624]

Good clear explainations... great job

[@the_bread_code]

Sank you!

[@vickigeorge5348]

I've been making sourdough bread for 4 months now and tried several different methods (that I watched on KZbin University). Your videos are by far the best (especially bc of your humor and expertise!). I was hit or miss with the fermentation process for this oven spring but thanks to you I've found the sweet spot. The environment is a big factor as I was on vacation in FL and every step in the making of bread was much faster bc of temp and humidity. Thank You!!!

[@kirkinthemountains8327]

Great synopsis sir. I bake at 5000 feet and have to battle fermentation times and temperatures quite often. This is very helpful.

[@uncosito]

Thank you for this video!!! I've watched so many videos and I still always feel like I'm baking in the dark with no idea of whether my bulk fermentation is done. It's like trying to solve a riddle with a missing clue! You've answered so many questions!

[@the_bread_code]

Hi HeKnits. Thank you very much. What are some other questions I could answer in upcoming videos?

[@robfj3414]

Excellent closeup look at a part of sourdough baking that is really important to get a handle on. The timing and the overnight in the fridge are two things that have really improved the quality of my loaves. Not to mention that scoring is certainly way easier with cold dough. Now, my sourdough not only tastes great but is looking good as well!

[@the_bread_code]

Moin Rob. Thank you very much. That really means a lot! Glad I was able to help.

[@ingerhaugland6763]

Such good information! Thank you :)

[@the_bread_code]

Hi Inger. Thank you very much!

[@mrfreen]

Great video! Really explains the problems very well.

[@the_bread_code]

Thank you Beorn! Glad it was helpful.

[@ellamacaya8432]

Thank you for always sharing❤️❤️❤️ Guten Morgen from the Philippines🌹

[@the_bread_code]

Moin Ella Macaya, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

[@satsuma0range]

Thank you for making this video! I’m glad I can use your three years of experience to learn after my third [frisbee disc shaped] loaf! My starter looks so healthy and active and doubles in size (in 28C weather) in about 3 hours reliably but when I try to make a loaf I end up with a frisbee!

[@the_bread_code]

Hi Kristie, glad I was able to help. Let me know how it goes. Fingers crossed!

[@kevoramma]

Thank you for being so helpful.

[@the_bread_code]

You are most welcome. Cheers.

[@jeffreycohen1818]

Great fermentation advise for any level sourdough baker.

[@food-yammy]

The same happen with me yesterday. Now I know why. Thank you!

[@tonybucca5667]

I made a NICE Frisbee last night! I will be using your sample technique from now on!

[@_eiso_]

Best video so far! Saw all my errors now. Why didn’t I see this years ago when I tried and failed so many times.

[@Rattigan9322]

Very interesting and helpful. Thank you.

[@the_bread_code]

Thanks Rattigan. Glad I was able to help.

[@doristeo1]

Thank you for sharing what u learnt using 3 years, shall try it next round, hopefully it reduce gummy texture in the loaf.

[@the_bread_code]

Hi Doris. Thank you very much. Yes, I feel you might not have fermented long enough. That's why the gummy texture.

[@bikeman9899]

Excellent explanation!

[@bedooribrahim6255]

You are the best really I had many benefits from your videos thank you very very very much I appreciate 🌹🌹

[@the_bread_code]

Moin Bedoor. You are most welcome. Happy baking!

[@ChrisLongOne]

Yes! yes yes yes! you get it , thank you so much!

[@the_bread_code]

You're welcome!

[@jolox.]

Great video! Very informative! I now much better understand the difference between fermentation and proofing! Thanks!

[@the_bread_code]

Moin Jolox. Thanks a lot. You are most welcome. Happy baking!

[@petelogiudice8202]

Amazing tips. Answered so many of the issues I've had! My starter has sat in the fridge neglected for months. This motivates me to make time to bake again.

[@the_bread_code]

Moin Pete LoGiudice, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

[@petelogiudice8202]

@@the_bread_code 2 feedings and my starter is resurrected! More than 2.5 times the size in under 4 hours! Used rye flour to feed it. So bubbly and beautiful!

[@the_bread_code]

@@petelogiudice8202 Awesome. Glad to hear! Cheers

[@gosulivan]

That was excellent. Know your sweet spot... 👍👍

[@bbvaghhjj6130]

Epic video man, I’ll try to test it up myself with less fermentation time

[@the_bread_code]

Thank you BBVA, feel free to reach out with more questions!

[@wanroo]

Thank you so much for this video! I’ve always struggled with bulk fermentation time and proofing time! I’ve also wondered when a good time to cold proof is and you answered all the questions!

[@the_bread_code]

Thank you very much wanroo. That means a lot! If you have questions feel free to reach out!

[@bongoufsl6797]

@@the_bread_code bjjk

[@carlavanwezel8847]

@@bongoufsl6797 what does bjjk mean?

[@bongoufsl6797]

@@carlavanwezel8847 so sorry Carla. Phone keypad on with knowing. Sent in error. Have a great day

[@seattlerinis8249]

Very helpful video! Thanks.

[@the_bread_code]

Glad it helped! Thank you very much, greetings from Hamburg, Germany.

[@aac8476]

Thanks for the scientific explanation, very easy to understand. Let´s see what happens next time. Regards from Colombia. New at this since the pandemia but love it

[@the_bread_code]

Hola A AC. Colombia is beautiful. I wanted to travel there this year. Hopefully soon again!

[@meerarajani5709]

That is true I have just started to make bread it looks like my bread that was over fermented Thanks for the video

[@the_bread_code]

Moin Meera. Awesome. Glad I was able to help. Feel free to reach out at any time. Cheers.

[@susanmolnar7323]

Boy oh boy Henreik! i have been having a gooey sticky spreading mess for the last four breads! I was seriously thinking of pulling my hair out and quitting altogether 😒 Thanks so much for this video however! It helped me to rethink what I was doing and how to deal with the new dough I made today. I think I will be very happy with the results in the morning. I reduced the amount of water in my dough by 20 grams (using your single bread recipe) and only let it ferment for 6 hours as opposed to 8 hours. It had barely doubled. The dough is in the banneton for the night! Excited and can't wait to see what we get!

[@RaiRojas]

Thank you! Thank you! Thank you!

[@aradjelon]

Thank you for very useful tips ..

[@the_bread_code]

Moin and Gluten Tag Arad Jelon, you are most welcome! Feel free to reach out with more questions! Happy baking.

[@JeffSmith-xd3ys]

Gluten tag, Have been baking sourdough bread for several years with average results until watching your videos. Agree totally with your method to monitor fermentation and limit it by doing a doubling test which has made my bread above average. Thank you for all your good work and sharing. For us in USA oven size is an issue. Ovens are so large and a little challenging to keep full of steam. The trick you say is to put a tray above bread or foil which helps. I use strong flour 14% protein for yeast pizza by your cold fermentation method and sourdough bread. Mostly use Dutch oven for bread to trap steam. Pizza requires upper most shelf to get a good crust. Best regards, a huge fan of Bread Code.

[@jpcanada3659]

Wow....where did you learn all this stuff. Your baking science is inspirational.

[@constantin1959]

great video; thank you!!

[@anitaschatzy2347]

Maravillosa explicacion, Muchas gracias guapo¡ Felicitaciones¡¡¡

[@the_bread_code]

Moin Anita. You are welcome. My pleasure!

[@pressedearth9492]

Your research has helped me immensely. This past weekend I experienced both over fermentation and rhe best bread I ever baked. The difference? Time in process. Aka fermentation. I watched a couple of your more recent videos after the initial flop and asking " what am I doing wrong as I had experienced better outcomes in the past but changed it up along the way. Thanks for posting your superlative research.

[@silviaar1585]

My hero!!!! Thank you!

[@the_bread_code]

Thank you very much!

[@andybell4065]

Thank you! I was wondering why my dough which was fine in the cold kitchen in the winter was so sticky and runny in the summer. I realised it was a gluten problem, but thought I wasn't giving the gluten time to develop so INCREASED the fermentation time (which of course made things worse)! Used your trick to determine when the dough is ready to proof when I baked today and it looks to have worked a treat.

[@the_bread_code]

Moin Andy. That's great to hear. If you over ferment you can always safe the dough using a loaf pan. Happy baking 🙏🏻

[@Kousmichoff729]

Really informative video! You hit on all the important points. I've found that the "float test" for my levain is a good indicator to see if my sourdough starter is ready. (Mine is a 25 year old whole wheat batch born in Wisconsin.) So much is trial and error (always take notes on what you're doing!), as our kitchens are unique environments which vary seasonally-- record the ambient temp. of your kitchen as you experiment, too. I have a rule of thumb for my home baking: if I can make a loaf that turns out well three times in a row, I've got that recipe down pat. Thanks again for taking the time to post, it's always nice to find advocates of naturally fermented bread.

[@the_bread_code]

Hi David, thank you. The float test is great, buuuuut, even too sour starter passes the float test. Try tasting your starter on top of doing the float test. That will give you a really good feeling for your starter!

[@kennykeating5243]

I use all whole wheat flour for bread. My levain ferments for 24 hours at .5% inoculation rate. And I bulk ferment for 12 hours with 4% of the flour pre-fermented.

[@juliamanning2658]

Ganz toll präsentiert. Danke

[@the_bread_code]

Danke!

[@johnweimer3249]

I have a friend that is an amazing bread baker who’s been teaching me. I have watched so many videos and I’ve been working so hard at it. I truly have to say this video surprised me in that it got to the little things that make or break your success. Much better than so many other same ole videos I’ve seen. if you want to learn how to bake bread this video is very important.

[@the_bread_code]

Hi John. Thank you very much for the comment, that means a lot! Glad I was able to help. Feel free to reach out with more questions!

[@kurtrammelsberg978]

Watched this video yesterday and Hurray!! I think I found my problem. Started baking sourdough with homemade starter a few months ago. Thanks for your efforts! Carol, wife of Kurt in SoCal, USA

[@the_bread_code]

Moin Carol. Awesome, glad you enjoyed the video. You seem to have a German name haha. Greetings to Kurt as well.

[@mdansbyjr]

I never realized how off my fermentation timing was! Thank you for addressing this! Watching you try and form that 8 hour dough looked like ever loaf I've made. 🥴

[@the_bread_code]

Hi Borach. Yes, I have been there too. Don't give up. It will take a few more attempts!

[@grahamspencer903]

This happened to me too! Accidentally left it bulk fermenting way too long. Thank you - this is a good confirmation of my mistake!

[@the_bread_code]

Moin Graham. Awesome. Thanks for the comment. Feel free to reach out with more questions any time.

[@ChusiGarcia]

thank you so much! i tried making it one time and it turned out just as hard as a brick, im making some right now actually and im sure its going to get better.

[@the_bread_code]

Hi Chusi. Thanks for the comment. It sounds like your sourdough might not have been active enough yet. Try feeding it twice per day until doubled in size within 5 hours or so. Then proceed with using it! Happy baking.

[@Marblegrass]

In your thumbnail the loaf under "from disaster" is literally how my very first sourdough loaf turned out today. I laughed because this thumbnail popped in my head as soon as I pulled it out of the oven..😂

[@mmacrobert]

I had this exact situation recently - much swearing and frustration ensued. Knowing that an optimum exists can save a lot of frustration. I thought that more=better. Thanks for making this video.

[@the_bread_code]

Moin and Gluten machonky, Thanks. That means a lot. Feel free to reach out with more questions! Happy baking.

[@DARKLYLIT]

I have a professional baker friend who only uses 100% rye flour for his starter. The difference is astonishing. So much more activity from the rye than from whole wheat.