WILD CRUMB or EVEN CRUMB: How to get them. | By JoyRideCoffw

WILD CRUMB. EVEN CRUMB. There is a lot of noise about "bread holes" and an avalanche of questions:
"How do you make big holes in bread? Why doesn't my bread have holes in it? Why is my bread so dense and heavy? How do you make that bread with the big holes? Should sourdough bread have holes? How do I get holes in my artisan bread? Why Do I Have Big Holes In My Bread? 20 Tips to Make Sourdough Bread Less Dense. What ensures big holes in my bread? How to get bigger air holes in my sourdough bread? How to get Small even holes in sourdough bread?"
And so on. Questions that haunted me too.
I took the two doughs in two opposite directions. One, that I wanted "wild", with a relatively short bulk (I still wanted a proper fermentation) for which I did not make repeated foldings (keeping the structure naturally grown) and another one (that I wanted "even") with a long bulk pushed at 7 hours for which I built the structure through repeated packaging.
Both were difficult to shape. The "wild" one was very relaxed and could not be tensed very well without internal tension, and the "even" one has accumulated a lot of air and I was afraid of destroying it during shaping. (She also remained without tensions)
But beyond these details in video you can see the differences between crumbs structure very well. I hope it will help you and simplify your future explorations.
If you liked it, don't forget to share it. :)
Thanks for watching and feedback.
Formula for two loaves:
625g flour (455g bread flour + 100g whole wheat flour + 70g semolina)
510g water
130g sourdough starter (100% hydration)
15g salt
Method:
mix flour & water - 3 hours autolyse
mix sourdough starter - 30 mins rest
mix salt - 30 mins rest
strong sf - 30 min rest
dividing & lamination - 1 hour rest
first coil fold - 1 hour rest
For "wild" one:
shaping after 5 hour bulk (from starter inoculation)
18 hours final proofing in the fridge
For "even" one:
second coilfold - 1 hour rest
third coilfold - 1 hour rest
shaping after 7 hours bulk (from starter inoculation)
18 hours final proofing in the fridge
bake both together,15 min on baking steel at 240g C with steam and 30 min at 210g 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!
Hario Kettle: amzn.to/3ko2x4j
Hario scale: amzn.to/3nhb22Z
Glass Jar for sourdough starter: amzn.to/2UnHVyk
Pyrex square dish for bulk proofing: amzn.to/3ndvQsb
Non Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVC
Danish Dough Whisk Bread Mixer: amzn.to/2IqIHZe
Silicone spatula: amzn.to/3kwGU1X
Grinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJ
Pulp Banneton Proofing Basket: amzn.to/2IhHbZx
Big Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycD
Dough & Bowl Scrapers: amzn.to/2Ix7Voh
Zatoba Bread Lame: amzn.to/3koALob
Bread Lame: amzn.to/2IuUCoF
Pizza Peel: amzn.to/2IwPu3v
French Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAx
Baking Steel Griddle: amzn.to/36oXA6l
Natural Lava Rocks: amzn.to/32BKukS
Inspired by:
- Trevor Jay Wilson: / trevorjaywilson
- Kristen (fullproofbaking): / fullproofbaking

[@viviangautier5702]

Absolutely amazing! I've been thinking about this question for a few months. I somehow manage to have even holes, relatively big i would say. Can't complain. But 'not wild' for sure and i have been questioning myself: how can i have wild holes???? Thank you so much for this informative and detailed video with all the important points.

[@BreadbyJoyRideCoffee]

Vivian Shen 🤘Thank you Vivian! Glad to read your words.

[@andreblum]

the topic was interesting enough to me to listen to your crazy music for 16 minutes.

[@bahramg82]

This low key KZbin channel has the best pro tips to make good breads. So underrated!

[@BreadbyJoyRideCoffee]

Thanks!

[@emnylz]

Agree

[@GT-of4ts]

Agreed! Compared to most "mainstream" bread channels...ive learn the most from this!

[@emnabedi327]

best things in life are low key btw! agree!

[@23vmm]

Longer proof time and more folds for even crumb. Less proof time and less folds for wild crumb. Thank you JRC!

[@uliseso]

great work, awesome lamination! Demystifying the "big holes", finally it´s just about folds and rest time. Enlightening, thank you very much!

[@talepanu4438]

Just when I was about to give up, I find your video and voila! Hands down the best instructional video in making sourdough. I've wasted countless bags of flour on other videos. Kudos to you! From kneading, to laminating, and coil folding, I can't ask for anything more. My bread has never tasted better or looked better.

[@camottam]

I love the woods, the music and the bread, your photoshooting Is amazing. MARRY ME

[@BreadbyJoyRideCoffee]

:)))))

[@fmara5223]

In my search for instructions I keep coming back to your channel. So good.

[@databirds]

Excellent! Shared. Beautiful production, as well. Thank you. This is just perfect. While I wouldn't recommend this for beginners, it's a boon to more accomplished sourdough bakers who want to up their game.

[@ingerhaugland6763]

You are just wildly good at baking bread! Enjoying your videos so much, and learning a lot. Thank you so much for sharing your knowledge :D

[@1920037]

Best bread in the game. Great content thank you.

[@cversallion4712]

I followed your method for my 4th attempt at sourdough, and it came out brilliantly! Excellent video, loved everything about it, thank you. :)

[@ailenmontenegro1685]

I've been watching your videos for a few weeks, and I have to say that this is one of the best channels I've ever found in my life. Thanks! Saludos desde Argentina

[@BreadbyJoyRideCoffee]

Thank you Ailen!

[@emnabedi327]

a real masterclass with some beautiful natural scenes

[@barrychambers4047]

Thank you for the tutorial JoyRide!

[@Luca.79]

I still watch your videos again and again....I learn a lot from you....thanks for sharing...you're great in this.

[@BreadbyJoyRideCoffee]

Thank you Luca, glad to read this. Through my videos I try to answer at some questions that I have always asked myself as a beginner. I hope it helps further. Surprisingly, the fact that the videos are being watched, forces me to think more, to look for solutions, to work cleaner, to become better, to understand things together.

[@donnar4261]

Thanks for the info!! I used to think big holes in sourdough bread were needed, as a sign of properly fermented, or just "well done". I'm really new in this baking world (quarantine, as you imagined) and I enjoy a lot breeding my own starter, kneading, and learning as much as I can. Thank you very much for your videos

[@BreadbyJoyRideCoffee]

Thank you Donna. Same quarantine here. It is true that only a properly fermented loaf can be open crumb. Otherwise no. But the structure of the bread and the size of the alveoli depend on the way you form / ferment it.

[@meetu5]

I followed your instructions and I got the most astonishing results. I was seeking, dreaming about,craving, striving for but not getting it.You are a master mentor.Thanks for sharing your knowledge.

[@BreadbyJoyRideCoffee]

Thank you! :)

[@lilliantsui2522]

Million thanks. I am about to give up sourdough baking until i luckily found this channel. My technique has been improving, from kneading, doing lamination to scoring and even baking with steam and all the essential considerations. This channel has offered the ‘Real’ master classes on Sourdough baking. Thank you so much from a Hongkongee who knew less than ‘zero’ on bread-baking 5 months ago.

[@BreadbyJoyRideCoffee]

Thank you Lillian!

[@SemadanLezzetler2019]

Süperrr👏👏👏👌harika bir ekmek oldu ellerine sağlık 🔔👍🖐

[@quentinzeller2840]

Thank you for this simple and very nicely illustrated explanation. It really helped me a lot to understand the importance of folding and the basics of the different period of waiting (between two folding and especially the 18 hours in fridge at last). So, thank you. Very nice work here ! ;-)

[@BreadbyJoyRideCoffee]

Thank you Quentin. Nice words!

[@TT-kg3li]

I’m on day three of my starter! Can’t wait to bake some sourdough bread. Love your videos!

[@murseltas5615]

thank you so much for the video, your style is amazing !!

[@BreadbyJoyRideCoffee]

Thank you!

[@johnp1992]

How did you ever discover this tune. It is the coolest sourdough track I’ve come across!! I watched this video 2 times this morning, and today I’ve watched 20 of your videos. What a great channel👍 Thanks for your effort, and the great content!

[@pnaraslan7362]

İzlediğim en anlaşılır tariflerden 👏🏻

[@emcidie]

Great video thank you for sharing! I’m a new to sourdough breadmaking, I tried your approach (3 hours autolyse, levain more than 2x). Autolyse is good, but when I mix levain, it becomes runny but gluten is still there. I use dark rye starter (30g) with bread flour (50g) and 50g water for levain. I use 625 g bread flour with 468g water (autolyse). I’m still at that stage right now.

[@kevinu.k.7042]

Great to watch a skilled baker. You do some things so differently from me and it was a pleasure to see your style and method. Beautiful Bread! Thanks for a superb video.

[@BreadbyJoyRideCoffee]

Thank you Kevin. After all, it's really a beautiful thing, to do things differently and to have extraordinary results regardless of the method.

[@kevinu.k.7042]

@@BreadbyJoyRideCoffee Absolutely! I learn so much watching other bakers. I hope never to stop learning. The big hurdle I got past was to pay a little less attention to time and a little more to the feel of the dough and what it wants. Be well and again thank you.

[@lakshmiramakrishna9255]

OMG. Totally in love with this video. you made my evening today. Wish you'd paused the music when cutting :) so we could hear the difference in the crackle if any.. BTW I know exactly why you changed your mind ;) thank God you dint change your mind again ;) ;) And it just sparked - is it the law of averages over time!?

[@norasm1275]

Gifted people! i just discovered this channel and i already watched 3 videos.. this channel deserves more subscriptions..the video is short, to the point with amazing results...

[@BreadbyJoyRideCoffee]

Thank you Nora. (my daughter's name is Nora) :)

[@norasm1275]

@@BreadbyJoyRideCoffee Happy to hear that :) It is funny because when I found this channel, I decided that I found my mentor for baking! Now your trainee's name is Nora ! I will be waiting for new videos and sharing with friends :) Thank you :)

[@gracieosornio9291]

thank you for the recipe and useful video!!

[@BreadbyJoyRideCoffee]

Thank you too, for watching & comment.

[@Bryan-kx9ei]

This was very helpful!! Thank you!

[@BreadbyJoyRideCoffee]

Thank you too!

[@LoafHacker]

I absolutely love this experiment/demo! So well controlled and demonstrated - thank you! Always great when I can let someone else do all the hard work and then benefit from their knowledge! 😆 I'm off to go discover more of your videos now...

[@BreadbyJoyRideCoffee]

Thank you! Many appreciations for the loaves you make, I've been following them on Instagram for some time

[@andres_dc]

Great! I love your videos

[@Okssana16]

Спасибо большое. Взяла себе на заметку.

[@cookingfood4you907]

Really nice bread videos i will try them out and comment with the results! Cheers have a nice day!

[@BreadbyJoyRideCoffee]

I'll wait for your results :)

[@bramasca]

So thanks, from Argentina!

[@BreadbyJoyRideCoffee]

Thank you!

[@lionessfoodie1640]

Both are beautiful !

[@BreadbyJoyRideCoffee]

Thank you!

[@danielnichols3594]

Impressed. Those are fabulous looking loaves. Very labor-intensive but I may try laminating in the future and bakers seems to be moving towards coil folds vs. stretch-and-folds.

[@BreadbyJoyRideCoffee]

helps a lot for early strenghten gluten

[@auricamateus4477]

Wow que lindo😋😋

[@gabea.2123]

What temperature is your fridge at? I find that it's a detail that's always missing; however, a fridge at 1C will stop all fermentation while one at 5C and above will allow it to continue, albeit much more slowly. The results will be very different, with the very cold fridge you'll get a brick out of the oven whereas with the "warm" fridge, a much better loaf will be possible. Thanks!

[@BreadbyJoyRideCoffee]

around 3-4 degrees Celsius. Sure will be very diffrent if will be 8 degrees inside :)

[@user-bw1hk2eu2d]

Awesome!

[@manabakesbread]

Thank you so much 🙏🙏🙏🙏

[@Capnmax]

Wow, I'm a beginner and I had no idea how much the technique is like croissant! I haven't been laminating at all!

[@BreadbyJoyRideCoffee]

At one point I swore I would never roll. And now it's the most pleasant step. :) Thank you!

[@klimenkor]

wow! very informative

[@BreadbyJoyRideCoffee]

thanks!

[@Luca.79]

Bravo!!!

[@felipecarrasco4922]

you are a genius dude!

[@BreadbyJoyRideCoffee]

not a genius, sourdough is a miracle :)

[@gitaastika7795]

well .thnk u . finally i got to solve the "holes" problem🥲

[@Eduardosantos-wf6gm]

Im fron Brazil and you até great I will love yours tech..thanks so much tô share with us 🤗🤗🤗👏👏👍

[@BreadbyJoyRideCoffee]

Thank you!

[@Eduardosantos-wf6gm]

@@BreadbyJoyRideCoffee 🤗🤗

[@EdmarMartins19570227]

Fantásticos. Aspecto muito bom, apetitosos

[@BreadbyJoyRideCoffee]

Muchas gracias :)

[@SparkyOne549]

I prefer tighter dough for buttered toast..... but, there’s days I love the see the butter dripping down the holes of a slice of heaven.

[@BreadbyJoyRideCoffee]

both are suitable for a dish at some point :))

[@nigelneoh3081]

Great video !!

[@BreadbyJoyRideCoffee]

Thank you!

[@cluster027]

Thank you for this. I understand that more folds would spread out the bubbles but I wonder why shortening the bulk had such an effect?

[@BreadbyJoyRideCoffee]

more frequent foldings rearranges the structure and the alveoli. the shorter bulk prevents the alveoli from collapsing and forming smaller ones.

[@the_bread_code]

Great videos. Your sourdough starter - did you make it with bread flour, or is it a whole wheat starter?

[@BreadbyJoyRideCoffee]

The Bread Code bread flour at both (I switched new whole weat starter - from my past video to bread flour starter)

[@hanksharp1194]

Why Semonlina flour? Just curious as to why you use it. Bread looks amazing!

[@retardwitagun2666]

great video! one question, what is the tray on top for? just to help trap some steam?

[@SorinD186]

Salut! Ma uit de cateva luni pe canalul tau si abia azi am dat click pe About. Pe langa celelalte, metoda ta da cele mai bune rezultate. (laminarea) Chiar acum am doua vase cu varianta "even". Maine intra la cuptor. Spor si felicitari!

[@BreadbyJoyRideCoffee]

Multumesc. Da, initial mi se parea si mie deranj mare cu laminarea dar ajuta foarte mult la intarirea retelei de gluten (mai mult ca un simplu SF). Poate daca ar fi cantitati mari de aluat pe care sa-l ridici mult in sus ar fi acelasi efect. Dar oricum laminarea de genul asta merge numai in regim de “home” pentru cantitati mici de aluat. Probabil pentru aspect “even” merge si o degazare a aluatului. Desi nu m-am incumetat niciodata sa o fac. :) Mersi pentru mesaj.🤘

[@gaelleg7083]

Really impressive! Can you tell me how you determined the length of your bulk for those 2 loaves? Should we aim for a 50% rise or less? What was your room t°? thanks a lot in advance

[@bobjakob3919]

That is amazing to say the least; at what temperature was the proofing (5 or 7 hours) done. Thank you for your reply!

[@1cleandude]

After the final shaping can the loaf go straight to the oven? Please why the cold proofing! Thanks so much I completed my first successful ciabatta yesterday with thanks to you and Foodgeek! BTW your laminations are a thing of beauty!🙏🙏🙏

[@jerrysnyder9388]

What brand is the brotform you use for your loaves in this video please. Where does one purchase them from? Thank you , great lesson.

[@juanphoa]

Thanks for the video. Just curious, do you let your bread cool in the oven after it's baked?

[@Wheetot]

I'm new to the sourdough world and have been binge watching your videos all day. Amazing work. I just want to ask, when you're laminating, are you using oil or water on the table? And if you have any tips for beginners I'd be very grateful.

[@BreadbyJoyRideCoffee]

yes,with wet hand. you can see in this video better I think: kzbin.info/www/bejne/rITRcp16f96SatU there are many things to tell for beginners but I think the best advice is to make as many breads as possible and be very forgiving with yourself when it doesn't come out well. use the same recipe and flour and make only minimal adjustments and then see the results. don't jump from one recipe / method to another, don't try hundreds of flours

[@pni5ewz]

I can watch your lamination process over and over and still not have enough.

[@BreadbyJoyRideCoffee]

I didn't have enough dough either :)))

[@az100476]

I'm trying this right now. Your channel is so mesmerizing! May I ask what the ambient temperature of your kitchen was when making this?

[@poppybutton925]

Love your videos! Just a quick question, when do I divide the dough if I am making only "wild" version?

[@BreadbyJoyRideCoffee]

I divide them before lamination.

[@Ploogster]

Great video! Can’t wait to try. Do you bulk-ferment at a certain temp or just on your counter? (I usually pop in oven with the light on)

[@BreadbyJoyRideCoffee]

on room temperature: 22-23 degrees Celsius

[@madhuganesh9460]

I've followed a very similar recipe from Kristen (fullproofbaking) as you mention, it has given me good results. It makes a true difference among the sea of sourdough bread instructions out there. From my own experimentation flour type, temperature and relative humidity make a huge difference in how the dough handles. Looks like you might be living a cooler and drier climate. 70% hydration is far less tackier than a 75% dough for me at 25c. Adding even a 10% whole wheat makes it more tackier. Anything more than 70% at 25c always results in spreading out with no ear. My technique is very close to yours. My starter rises 2.5x its volume. The dough looks and reacts similar when mixing with rubaud method, laminating and coil folds but spreads out after transferring to peel. I use King Arthur bread flour, what do you use? Only thing I've got going is flavor and taste. My suggestion would be to make a video for each variable separately so it can be understood by a novice like me. for eg, why did you use semolina? why 70g?

[@alaskaray380]

I am also wondering what to do to get a higher rise!! High humidity here. Should I add less water?

[@kingdompato]

Your videos are incredible. Could you explain how you activate the sourdough before each kneading? Thank you. Greetings from Argentina.

[@ourcalltoadventure]

Pato Kozow 100% hydration. For example, 100g starter, 100g ap flour, 100g water. Wait 4 hours or doubles in size. Could take longer in a colder environment

[@mmarcus62]

when would you use Rubaud kneading and when s&p?, what is the protein content of your flour?

[@andreaa1396]

Amazing tutorial, congratulations! What is the size of your proofing baskets?

[@BreadbyJoyRideCoffee]

0.75Kg, oval, 23×14,5x8cm

[@kirkinthemountains8327]

It's all about the small holes 🤘

[@merrowing666]

What temperature do you have in the fridge and what was the TO when was proofing?

[@fabioc8910]

Hi congratulations great job. it is possible to use beer yeast instead of sourdough starter? if yes, how and in what quantities? Thanks

[@BreadbyJoyRideCoffee]

I guess is possible, but I never did.

[@maxbooth179]

What effect does skipping the rubaud kneading and the laminating and replacing them with more folds have? Also I was just thinking as you laminated the doughs and saw one had more trapped air it, when you were popping the bubbles, that that would make for a more wild crumb. Then you swapped them. Was that why? 😊

[@BreadbyJoyRideCoffee]

Lamination works only for small doughs. If you have a larger dough then the folds work much better, the weight of the dough working in your favor when you lift it up. Those balloons are not the result of fermentation but are air bubbles trapped in the dough during handling. I assume they put extra pressure on the alveoli that the ferments are trying to inflate so I break them. :)

[@boazkehaty2820]

Very interesting! Thank you for the video. Is there a video about the crust? I'm having a very thick crust and i would like to make it thinner and softer. 🙏🏾

[@rejerh8731]

I would say use more steam or if you are using a dutch oven keep the lid on longer and the lid off shorter! Hope this helps

[@boazkehaty2820]

@@rejerh8731 i don't use a dutch oven, but i do use steam.. I put a pan on the bottom of the oven with boiled water.. There's still water in it when the bread is ready

[@rejerh8731]

@@boazkehaty2820 then try to reduce your heat a bit when finishing off the bread (I would remove the pan once your oven spring has happened) you might also be cooking it too long, maybe try reducing the cooking time

[@hermansohier7643]

Again a brilliant video,what i do is no cover in the fridge.

[@BreadbyJoyRideCoffee]

I keep it in the fridge in a plastic bag. But I have a friend whose method doesn't work, the dough sweats and sticks to the proofing basket. He only covers them with a cloth.

[@hermansohier7643]

@@BreadbyJoyRideCoffee Thanks for your comment,i flower him very good,in the beginning he also sticked to the basket .

[@BreadbyJoyRideCoffee]

rice flour? no gluten = no glue

[@omermaut7110]

Hey looking good! You bake the loaf straight from the freezer? Or you let them rest outside for a while?

[@BreadbyJoyRideCoffee]

straight from the fridge

[@mariannesalvatore3956]

Very beautiful loaves! ❤ What is the temperature of the water and what is the temperature of the dough for BF? Thank you

[@debramarvin]

How much difference do you think rubaud makes? I have been baking and watching Kristen and Trevor’s videos for over a year. They also both do the rubaud technique. I recall that Kristen does the lamination but don’t remember if Trevor does. Thanks, I have enjoyed discovering your channel and watching.

[@BreadbyJoyRideCoffee]

In my opinion, it doesn't matter what kneading method you use. It is important to develop gluten and recognize it when it is developed. I like Rubaud because it's easu to do on wet dough and you don't have mess in the house. Lamination helps to strengthen gluten networks early. A kind of law of action and reaction. When you pull the gluten fibers they resist and become stronger (it is true that after a while they relax again).

[@marianozinko5360]

Wow bro! Both breads simply looks amazing! Question, what kind of bannetones do you have? (Material). Srry for my english

[@BreadbyJoyRideCoffee]

is something called "wood pulp". Get it from a local shop: www.moaradecereale.ro/produse/cos-de-pulpa-lemn-0-75kg-oval-23x145x8cm-model-crestat/

[@temp7243]

awesome !!!! thank you for information and delightful shots :) One question : why do u poke the air holes out?

[@BreadbyJoyRideCoffee]

there are not results of fermentation, just from foldings

[@temp7243]

@@BreadbyJoyRideCoffee hmmmm ok so it would be gone while baking anyway or it would disturb the crumb forming beautifully? another side qus : y do ppl punch the air out of the dough after rising ? sorry I have so many question marks on my head ^^ thank you for answering !!

[@draganobric7853]

Excellent and very instructive video. Is there a difference in taste, or is it just a difference in texture? Best wishes!

[@BreadbyJoyRideCoffee]

they are different but quite subtle

[@Idahadleyart]

Best video evvvver

[@cyborgzulu2011]

what is wild crumb? open crumb? noob here trying to learn! thanks love the channel

[@sarahlevy5503]

Thank you so much. I just read Open Crumb Mastery, but this video has really helped with my wild crumb. The two sourdoughs I baked using your method turned out great, but the texture is more gummy that with previous attempts using the Tartine method. I am using a higher hydration now, and baking it longer after uncovering the lid of my dutch oven to try and cook it more thoroughly throughout and to get a crunchier crust. Not sure where the gumminess is coming from. Too long in the bulk fermentation or the overnight proofing? Would love to get you opinion! Thank you!

[@BreadbyJoyRideCoffee]

gummy texture usually means underproofed. maybe if we see some pictures will help

[@sarahlevy5503]

@@BreadbyJoyRideCoffee Thanks so much for getting back to me! I'd love to attach some photos, but I don't see how. Can I email you directly?

[@sarahlevy5503]

I'd like to send you photos, but in the meantime, just so you know what I'm working with, my recipe has evolved to the following - for one large boule 475g bread flour (395g All-purpose flour with added wheat gluten because I can't find bread flour, 25g rye, 55g spelt) 385g water 95g leaven (Tartine method) 9g salt I followed your instructions for the Wild Crumb (even though the results look more like the Even Crumb but much better than any of the previous techniques I've used). I did a 5 hour bulk fermentation at 80-85°f degrees. Then overnight in a 38°f fridge for 18 hours. Baking in a cast iron dutch oven - 20 min at 500°f, remove cover and 35 more minutes at 450°f. I don't get much oven spring, but it's not terrible. The crust is good, but the crumb texture is gummy and the next day the leftover boule collapses a bit. I'd love hear your wisdom and advice. Thanks so much!! Best, Sarah @@BreadbyJoyRideCoffee

[@sutocsanad]

9:38 when you think it comes out by itself but the dough don't want to :D

[@BreadbyJoyRideCoffee]

:))) yes, crazy moment :)

[@sokind100]

is it ok if I do not rerigerate?

[@1cleandude]

By the way is bench scraper a Sheetrock/plaster tool?

[@fahadalsowaihil9809]

Thanks for a well informative video. I have a question regarding fermentation time, if I am always using starter 20% and a hydration of 80%, how many hours do I need for a bulk in a temperature of (24-26) room temp. Is there a table shows the change of temperature with a bulk fermentation I need? Thanks a lot

[@BreadbyJoyRideCoffee]

It depends on your starter (how activ it is) and the flour you use (each flour has its "speed" of fermentation). It is best to learn to appreciate the increase in volume in your bowl. And try to understand visual aspect too. Try variants between 30% and 50% increase in volume and then see the results.

[@fahadalsowaihil9809]

Thanks a lot for the answer and hope to see seeded bread soon 😍

[@jirisehor1853]

@@BreadbyJoyRideCoffee What was temperature of the dough while bulking? thanks!

[@BreadbyJoyRideCoffee]

@@jirisehor1853 Hello again. I don't have a thermometer and I've never measured the temperature of the dough. I can't say, I always oriented myself after feeling the dough in my hand and the appearance.

[@karljolejole4549]

What was the room temperature when you were fermenting?

[@larkis4821]

should i follow same time for fermentation and rest if i live in hot climate country

[@fattymcbastard6536]

NO! You must listen to what your dough is telling you in all cases! The strength of you starter, how much starter you use, the strength of your flour, and the fermentation temperature are all factors that will effect your fermentation time. The warmer the dough, the faster things happen, and the easier it becomes to make the mistake of over-proofing your dough. The souring bacteria can really get going and break down your gluten quickly at high temperatures. The "window of opportunity" to end bulk fermentation is much much narrower at high temperatures, and consequentially much more difficult to be on point. You can slow your fermentation down by using less starter. You can also wrap a damp towel around your container & cover your dough with it to allow evaporative cooling work for you. Or you might want to throw a gel-ice pack or two in a cardboard box and let your dough rest in there. Use a thermometer to check your dough temperature, and keep records. You'll figure it out. However if you don't have the patience for all this, or otherwise have no means of cooling your dough, I would recommend you maintain a stiff starter (~50% hydration as opposed to the usual 100%). This will favour yeast and keep the bacteria population lower, which will help to ensure you don't over-proof your dough.

[@Firnoooo]

Great video as always. How do you secure Enough strength with only one fold to obatin the same volume/height as the even loaf? From the looks, it looks like both have the same amount of strength but on paper, the one with one fold should not have risen as high... Secondly with 2 hours difference in bulk, are you underfermenting on purpose? Is the key Also in shortening the bulk time as much as possible?

[@BreadbyJoyRideCoffee]

Neither of the two breads has grown to the maximum ovenspring I wish it. The "wild" one didn't rise because the dough was too relaxed - as you noticed. But it still has sufficient rise due to the short bulk time (it is on the limit of underfermentation). The "even" one intended I did not tension it enough at shaping (otherwise I would have destroyed the inner alveoli). These are not the breads that I usually make, but with them I could very well show here how the crumb evolves in bulk phase. And how we can control the crumb structure. Thanks for your words! :)

[@Firnoooo]

@@BreadbyJoyRideCoffee thanks man. Hey what about a video on how to get an open crumb without lamination? I think that would be great. I do the technique myself but i mostly skip it Because im lazy!

[@BreadbyJoyRideCoffee]

Martin Jonassen In the case of small doughs, lamination helps more than a simple stretch and fold. In the case of larger quantities of dough (more heavier) a stretch and fold is much more efficient because of the weight of the dough as it comes to your advantage when you lift the dough into the air. It's a personal opinion based on logic, not on my experience. :) I will try to make soon a bread as simple as possible. For lazy people. Thanks! 🤘

[@omridamari]

Is it possible to convert the 18 fridge final proofing into room temp? what is the length in room temp?

[@BreadbyJoyRideCoffee]

Yes, I often make like this. Depending on the room temperature, it should be kept between 1 and 3 hours. Be careful, it will be harder to score. (but you can leave it in the freezer for another 15 minutes and will be ok )

[@TheFunhei]

For 7 hours bulk fermentation, would it be over proof? What is the temperature of the bulk fermentation?

[@BreadbyJoyRideCoffee]

if you have a healthy & non acidic starter and you develop gluten very well in early stages will be ok. 22-23 degrees

[@sravyabuddha4801]

Can I please know what music is this ? It is really uprising. And this is one of the most easiest way . Beautiful video

[@BreadbyJoyRideCoffee]

pfff. I took it from imovie or from google music for creators, don't know more about ..

[@Bombaychowparty]

Hi there! Similar question to the one i asked in your video about low protein flours... have no option but to cut the bulk time to around 4.5 hours here in hot and humid Mumbai... what would you advice if one still wants to aim for the wild open crumb?

[@Bombaychowparty]

Also, with 15% ww and the rest being low protein app, i get a pretty good oven spring and well risen even crumbed loaves but I do feel that the inside is on the gummier side and tends to toughen at room temperature ... any thoughts?

[@BreadbyJoyRideCoffee]

you must look at the dough and make a properly fermentation. not at watch, just feel the dough. considers climate an advantage

Can I change semolina portion for whole wheat flour? Will this change the results?

[@BreadbyJoyRideCoffee]

sure you do. same results. . it's just for taste. and the crumb seems to stay fresh longer

[@sabinaminichiello5698]

Hi your bread is absolutely lovely ,l live in Italy for bread flour here we have semola rimacinata which has a protein level of 12.5 ,whole wheat flour protein 12.0 and they have a type of Manitoba soft flour with a protein of 13.5 which of these would you use for the bread flour , I'm trying to get the same affect at the moment I'm using the semola rimacinata it's a yellow flour the same as semolina but corser I've just got to be careful of the quantity of water otherwise to soggy, l hope you can give me some advise sorry that have written such a long note , thank you

[@BreadbyJoyRideCoffee]

here in video it's manitoba. works very good if become extensible (thru high hydration and long autolyse) and if is well fermented (if is underfermented is gummy). so you can use manitoba

[@sabinaminichiello5698]

Thank you so much for answering me,I thought so because it has a high protein , so if l was to try to make this beautiful bread l would use Manitoba,Whole wheat and semolina it's so difficult to match the flours now l know l can use Manitoba my horizons has opened🤣🤣🤣🤣🤣🤣

[@armrd]

Hi Sabina, I wonder whether using Semola Rimacinata would work for this recipe, as I also only have Semola Rimacinata and not Semolina Flour. Thank you in advance.

[@stinkyunicornsoaplab6714]

@12:28 wild one stays in fridge for "16" hours. But in description box it's 18 hours, the same as even one. Will 2 hours in the fridge change the formation of wild holes and even holes?

[@zteen314]

the difference was in the bulk, so to cook them at the same time he had to do that, to my understanding the time in the fridge was not the factor at play but just a maduration of the flour

[@stinkyunicornsoaplab6714]

@@zteen314 thanks for clarifying that! ;)

[@omridamari]

Did you put the loaf in the oven right after the fridge or did you let it warm up outside?

[@BreadbyJoyRideCoffee]

straight from the fridge