This ONE SECRET Makes YOU Master Sourdough Baking

if your hobby bigger like me you probably know this drug look if your bread turns out just flat I've been trying so many different techniques to get more oven spring from my sorrow and after three years of trying different techniques I think it all boils down to one trick and this is what this video is about it took me a while to get it but then I had this aha moment I was baking two loaves I wanted to test little work and a lot of work a lot of work meaning all Eliza's bench in a lamination hourly stretching folds and so on whereas little work just putting everything together and letting the dough ferment and you're probably thinking now what there is no difference and that's exactly what I was thinking I was almost crying because I invested so much work and all the DOS all the time and let me make that even clearer I'll be showing you one by one compares them next to each other right now the difference is only marginal right so left-hand side probably five minutes of work right-hand side almost an hour of work and this really made me realize that the secret of baking amazing bread at home was always right there in front of my eyes I was just way too blind to see it and that is proper fermentation if your fermentation is way off then you can do all the technique you want it won't help you your bread won't be as good if you have amazing fermentation if you master the whole process from start to finish then yes with additional technique you can make an even more amazing bread but if the basis is bad your bread is going to be bad and then came a happy moment I baked one of the best breath I ever did in my life plus I had it right on camera to share with you I was bulk fermenting the same dough I divided it and I bulk fermented one piece for six hours and the other piece for eight hours and this is what happened then though that I bulk fermented for eight hours became way too flat first the dough that I bought fermented for six hours had an excellent super oven spring one of the best breath I baked so far you can believe how stupid this has made me feel it was always by their fermentation but I just I didn't see it and now let me put that into three actual points for you that you should follow to become a fermentation master and number one and I see many many people liking this is a healthy and active sourdough starter your sourdough starter should be doubling in size after feeding it and one to one to one ratio within around five hours or so if your starter is not that active especially after you removed it from the fridge keep feeding your sourdough twice a day until you get to this level of activity definitely make sure that you use whole weed or even whole rye flour to fit your sword or stutter only proceed with all the recipes the moment you have this level of activity else your timings will be way off you will not be able to follow any of the timings listed in the recipes which brings us to point number two the correct amount of both fermentation both fermentation starts the moment you edit your starter to the dough the yeast and the bacteria both eat your dough and yes they literally eat your dough these will eat the dough and they will fart and this is what inflates your dough the gas inflates your dough the bacteria on the other hand the bacteria eats your dough and creates acids this creates the superb case of the sourdough the a city note now imagine you're trying to inflate a balloon and there's actually me trying to inflate my dough what I did is I extracted all the gluten then I used the straw trying to inflate it just to visualize what's happening because this is exactly what we're doing simplified we're just trying to inflate the balloon we're trying to get maximum expansion there's one problem though and that problem is that the acid that's created by the bacteria that acid is going to attack the gluten structure off our dough so over time if you don't hit that sweet spot you're don't might have too much acid and the gluten can no longer hold together and you will notice that your dough over fermenters when you're trying to stretch and fold and I just start sticking to your hand before everything was great and now suddenly it's a sticky mess now enough theory let me show you what that means exactly in practice first up is a duel which I bought from it for six hours and then followed by a dough which I fermented for eight hours let's have a look so I'm starting to coil fold the dough and everything is looking nice I used watered hands the dough is coming together just beautifully it sticks a little bit to my hand but that's completely normal it almost doesn't sting at all a very good looking very inflated Oh perfect next up I'm going to start shaping it I'm flipping over the container and now I will be using the dose stickiness to shape it together adding a little bit of flour now folding the dough over folding the other side you can see that though it's not sticking to my hand what a nice rewarding dough this dough is really doing a good job take it out roll it inwards and there we go good-looking dough and next up exactly the same dough which I separated after I mixed in a starter after eight hours of bulk fermentation it just turns into a complete nightmare I was crying I was in a bad place let's start and do one more coil fold and you will see have a look the dough is already starting to stick on my hand you can see that on my left finger and the dough does not hold its shape that well anymore and the dough starts sticking more and more water nightmare and it just flows away like a pancake and now for science let me show you I'm not trying to take out the dough but it's completely theirs what a nightmare I had tears in my eyes but yeah whatever first science I'm now going to show you how I'm trying to shape this dough and I've been here and I always wondered why this happens now this dough is super super over fermented way to sour and you see it even stays in the container complete disaster now let me try to put some more shape into this but the dough just simply won't hold its shape even with additional slow flour no chance this dough will hold its shape so this is really a lost cause but I will let it proof one more time inside of the Benetton and then I'll be baking it you I hope I made my point clear you have to bulk ferment not too little but also not too much you have to hit exactly that sweet spot and then your Brad is going to become so much better and it's hard but there's a trick that I always do I like to take a tiny piece of the dough after I mix them my starter and I take that piece of dough and put it into a separate jar i mark that jar with a rubber band then I just check over time whether my dough doubled in size or not and if you're doing doubled in size chances are that your bulk fermentation is complete this is really a good trick that I do on every bake nowadays now the last point on list point number 3 proofing proofing is the last part of the whole fermentation process with proofing you shaped your balloon and now you want your balloon to inflate to the maximum you don't want to inflate a toodle you also don't want to inflate it too much so the question really is for how long should you prove and some recipes will tell you proof for two hours cutters for three hours others for one hour others for 24 hours in the fridge and what should you exactly do and there's no easy answer to this because this really depends on your environment it depends on how warm it is the warm it is the first this whole process goes the more sourdough starter you added the faster this goes that depends on the level of activity of your some of those starters so many factors that determine this and there's one good way to figure out when proofing is done that always works you want to take your finger and you want to put that into your dough you want to poke your dough don't poke it too much and have a look at the dent if the dent springs back instantly it's not ready if it springs back very very very slowly your dough is ready for the next stage and if the dent just stays all the time danger zone you might have over proofed first up and under proof though you can see the dough just springs back instantly not ready yet next up a dough that proof just right you can see how the dent recovers I always recommend to touch your dough where you have a little bit of flour on the surface or put some flour on your finger now this really takes a little bit of time to get used to it but after a while this fee will feel just naturally good looking though this would be ready to bake let me show you now what happens when you overproof you can see here the death does not recover at all and yeah this is totally over proof a complete disaster so that's about the finger poke test and what I personally like to do is after it passed the finger poke test I take my dough and I put it in the fridge overnight for another 8 hours what happens is the gas will cool down inside a few though and when that cold gas will expand during baking you will have much much much much more oven spring this is a really good hack that helps me with my oven spring and also it helps you with making it easier to score your goal scoring a cold dough is much easier than scoring it though that has room temperature and we arrive at the end of the video and I hope you learned how important fermentation is definitely try to upgrade your fermentation game because this is definitely the biggest parameter the biggest impact you have on baking better Brett thanks a lot for watching

Channel: The Bread Code

Views: 271,230

Keywords: sourdough secret, sourdough secrets, sourdough tips, get more ovenspring, get more oven spring, sourdough oven spring tips, oven spring sourdough, oven spring sourdough bread, how to get more oven spring sourdough, how to get better oven spring sourdough, sourdough more oven spring, sourdough bread oven spring, oven spring bread, how to get oven spring in bread, oven spring problems, oven spring without dutch oven, sourdough bread no oven spring

Id: nIOPCeLPqrM

Length: 9min 59sec (599 seconds)

Published: Thu Jun 04 2020