How To Make A Basic Open Crumb Sourdough Bread Full Proof Baking 2019-01-24 | Supplemental transcript/full detail text PDF (with flowchart, time-stamps and basic troubleshooting) available for $5 at: gumroad.com/fullproofbakingMaterials and tools used in this tutorial can all be found here: (Amazon Affiliate link): amazon.com/shop/fullproofbakingHello and thanks for clicking on my video! In this video I take you through my method to create a simple 20% whole wheat sourdough bread from start to finish. I like to use King Arthur Flour brand bread flour (12.7% protein) and 20% whole grain, hard red spring wheat (local, Hazzard Free Farm). I take you through all steps of the autolyse, bulk ferment, final proof, shaping, and baking. How to make a sourdough starter from scratch: youtube.com/watch?v=m6pGkOuZnrkHow to fully activate a starter and prepare a levain for baking: youtube.com/watch?v=beKzcOe6w_o**Newly uploaded pre-recorded workshops including intermediate-to-advanced level 201 Starter & Levain (covers everything I know about sourdough starter and levain building; 2.5 hours running time) and 101 Sourdough Bread (3.5 hour long Master Class on how to make a loaf of sourdough bread): airsubs.com/pros/full-proof-bakingPlease visit my Instagram @FullProofBaking (instagram.com/fullproofbaking) for more information on how to care for your starter and build an active levain (can be found in my Featured Highlights at the top of my Instagram page).Here is a link to my video on how to bake bread using a Dutch oven: youtube.com/watch?v=e5l1EqxSqRsAutolyse [0:54]Add levain [2:11]Add sea salt [3:41]Light fold [5:35]Lamination [6:40]Stretch & fold (Coil fold) #1 [8:20]Stretch and fold (Coil fold) #2 [9:52]Stretch and fold (Coil fold) #3 [11:07]End of Bulk/Shaping [12:02]Final proof [14:49]Bake [16:05]Navajo Night by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)Artist: http://audionautix.com
Sourdough Oven Spring Compilation 2020 Full Proof Baking 2020-12-29 | My annual compilation of oven spring videos - each video is taken using my phone (Android app Framelapse), and I use my electric KitchenAid wall oven (conventional setting, fan off) that has a super clear door. See my post here for full details on how I set up these uncovered bakes with a steam tray and lava rocks: --- instagram.com/p/CDjS9EXJIoAIt was really fun and amusing going through my Instagram posts (@FullProofBaking) and remembering the challenging and joyful moments this last year. Learned so much this year, and I plan to keep forging ahead in 2021!Happy New Year everyone!Music: bensound.com/royalty-free-music
Full Proof Baking Sourdough Starter Tutorial Full Proof Baking 2020-12-16 | For the Full Proof Baking Starter Kit, Jars Set, and Fresh Sourdough Starter see here: →full-proof-baking.myshopify.comThis video covers some beginner- and intermediate-level sourdough starter background, answers to FAQ about starter care, and tips and tricks to get the most out of your sourdough starter culture. I also take you through a 2-day refreshment schedule and levain build using the fresh starter included in the Full Proof Baking Starter Kit now available at fullproofbaking.com.Please use the timestamps below to jump ahead to any section you’re interested in:Sourdough Starter Background [ 1:12 ]General Starter Care Overview [ 2:51 ]Full Proof Baking Starter Kit [ 3:34 ]Thermometer Strip [ 5:23 ]Kit Care and Use [ 6:05 ]Kit Fresh Starter Pack [ 6:27 ]Important Notes on Temperature [ 6:43 ]Important Notes on Ratios [ 8:04 ]Flour Choice and Preparation [ 9:20 ]Starter Refreshment/Feeding: Day 1, Morning [ 10:30 ]Peak Rise After First Feed [ 14:43 ]Quick Note About Sourdough Discard [ 15:26 ]Starter Refreshment/Feeding: Day 1, Evening [ 16:13 ]Peak Rise After Second Feed [ 17:25 ]Important Note About Speed of Starter Rise & Example Timelapse [ 18:51 ]Starter Refreshment/Feeding: Day 2, Morning [ 19:36 ]Peak Rise After Third Feed [ 21:20 ]Starter Refreshment/Feeding: Day 2, Evening [ 21:42 ]Peak Rise After Fourth Feed [ 22:15 ]Day 3 Feeds and Beyond [ 22:33 ]Refrigerate Starter [ 23:35 ]Building a Levain Tips [ 24:08 ] Starter vs Levain [ 24:19 ] Flour Choice [ 24:33 ] Why Make Extra? [ 25:09 ] What Ratio? [ 25:29 ] Acidification [ 26:00 ] Lactic vs Acetic [ 26:42 ] Enzymatic Degradation [ 27:43 ]Building a Fast-Rising Levain [ 28:54 ]For a way to help support my channel, and my full offering of downloadable write-ups, please visit: gumroad.com/FullProofBakingHow to Make Your Own Starter From Scratch →youtube.com/watch?v=m6pGkOuZnrkFeeding Three Times Per Day & Building A Levain (1:2:2) →youtube.com/watch?v=beKzcOe6w_oHow to Make an Open Crumb Sourdough Bread (20% whole wheat) → youtube.com/watch?v=HlJEjW-QSnQHow to Make an Open Crumb Sourdough Bread (50% whole wheat) → youtube.com/watch?v=TTweGugkHcg
How To Make A 100% Whole Wheat Sourdough Bread Full Proof Baking 2020-07-06 | Please see here for my GumRoad PDFs - written out supplemental booklets that go along with the videos I publish on YouTube that also help to support my channel! → gumroad.com/FullProofBakingFull tutorials:How to make starter from scratch → youtube.com/watch?v=m6pGkOuZnrkHow to fully activate your starter and build a levain → youtube.com/watch?v=beKzcOe6w_oHow to make a basic open crumb sourdough bread → youtube.com/watch?v=HlJEjW-QSnQTimestamps:General Overview Summary [ 01:04 ]What is an Aliquot Jar? [ 01:30 ]Limitations of the Aliquot Jar [ 03:02 ]Baker’s Percentages [ 05:19 ]Flour Stress Test [ 05:35 ]Converting Starter to 100% Whole Wheat & Building a Levain [ 08:58 & 10:13 ]Notes About Dough Temperature [ 12:32 ]Autolyse/Presoak [ 13:27 ]Adding Levain and Salt [ 14:26 ]Pulling an Aliquot for Bulk Fermentation [ 16:09 ]Pre-Shape/Coil Fold [ 18:07 ]Final Shaping [ 20:18 ]Proofing Tips [ 22:15 ]Baking Setup [ 23:03 ]Slicing the Final Loaf [ 25:00 ]Thank You! [ 26:10 ]More controls and experiments with the Aliquot Jar and Flour Stress Test:Aliquot Jar experiment controls → instagram.com/p/BphIt9MHy2tAliquot Jar and cold bulking → instagram.com/p/BsQbbOgn2OsFlour Stress Test to assess protein quality → instagram.com/p/CAfdg-bpX1rProducts featured:Amazon Affiliate page for baking supplies and ingredients (banneton, spice jar, Pyrex glass bulk dish, shower caps covers, spatulas, broil tray, reusable parchment paper, lame, razors, bread knife… etc!) → amazon.com/shop/fullproofbakingChallenger Bread Pan (affiliate link) → challengerbreadware.com/ref/fullproofbakingCampbell’s Dough Knife → rackmaster.co.uk/product/campbells-dough-knifeSpecial thanks to whole grain guru Nichole @nmuvu (instagram.com/nmuvu) for letting me bounce some ideas back and forth during my trials and providing the photo of the big tub of beautiful dough!
Sourdough Bread Oven Spring Compilation Full Proof Baking 2020-01-01 | Just for fun 😁 2019 oven springs!Used Framelapse to record timelapses, and PowerDirector for editing (Android; Pixel 2 & 3). See Instagram post (@FullProofBaking) instagram.com/p/B0Yc6AjHd31 for more detail regarding this baking method (no cover + steam tray).Music: bensound.com
Buckwheat Pancakes Made With Sourdough Discard Full Proof Baking 2019-12-06 | Like to try a new pancake recipe that takes advantage of some of that sourdough discard you’ve got? Try out my recipe for fluffy buckwheat pancakes (the batter works great for waffles as well). These pancakes are super soft and tender - they pick up some nuttiness and earthiness from the buckwheat. With warm maple syrup and a heap of fresh blueberries on top - I’d like to say it’s breakfast perfected! Hope you give it a try and love it as much as my family does! Links: Supplemental PDFs (including full write-up for this recipe!): gumroad.com/fullproofbakingMaterials and tools used in this tutorial can all be found here: (Amazon Affiliate link): amazon.com/shop/fullproofbakingHow to make a sourdough starter from scratch: youtube.com/watch?v=m6pGkOuZnrkHow to build an active levain: youtube.com/watch?v=beKzcOe6w_oHow to make a basic sourdough bread: youtube.com/watch?v=HlJEjW-QSnQInstagram: instagram.com/fullproofbaking
Einkorn Crackers Made With Sourdough Discard Full Proof Baking 2019-12-06 | Need a recipe for that sourdough discard you’ve been holding on to? Hope you enjoy the full recipe in this tutorial for my favorite crackers with toasted wheat germ and turmeric. These crackers are nutritious and delicious - nutty and sweet from the ancient grain einkorn flour and toasted wheat germ… Aromatic from the warm turmeric. Salty and crispy - just the perfect snack food!Recipe adapted from King Arthur Flour (kingarthurflour.com/recipes/sourdough-crackers-recipe). More links I promised to post from the video:Links:GumRoad Supplemental PDFs (including full write-up for this recipe!): gumroad.com/fullproofbakingHow to make a sourdough starter from scratch: youtube.com/watch?v=m6pGkOuZnrk How to build an active levain: youtube.com/watch?v=beKzcOe6w_o How to make a basic sourdough bread: youtube.com/watch?v=HlJEjW-QSnQ Instagram: instagram.com/fullproofbakingMore about Jovial Foods Einkorn: jovialfoods.com/einkornTools:Campbell dough knife: rackmaster.co.uk/dough-knifeMaterials and tools used in this tutorial can all be found here: (Amazon Affiliate link): amazon.com/shop/fullproofbaking
Cheddar Biscuits Made With Sourdough Discard Full Proof Baking 2019-12-06 | Flaky, buttery biscuits loaded with sharp cheddar cheese - what more could you ask for? Takes advantage of sourdough discard, and in fact the more over-ripe and sour your starter the better - the tanginess really enriches the flavor of these biscuits! Super easy, super quick from start to finish! Hope you enjoy!Links: GumRoad Supplemental PDFs (including full write-up for this recipe!): gumroad.com/fullproofbaking How to make a sourdough starter from scratch: youtube.com/watch?v=m6pGkOuZnrk How to build an active levain: youtube.com/watch?v=beKzcOe6w_o How to make a basic sourdough bread: youtube.com/watch?v=HlJEjW-QSnQ Instagram page: instagram.com/fullproofbaking Tools: Campbell dough knife: rackmaster.co.uk/dough-knifeMaterials and tools used in this tutorial can all be found here: (Amazon Affiliate link): amazon.com/shop/fullproofbaking
Banana Chocolate Chip Muffins Made With Sourdough Discard Full Proof Baking 2019-12-06 | A fun, kid-friendly way to use your sourdough discard! Recipe makes 12 moist, fluffy, chocolatey muffins with a hint of spice from the cinnamon and nutmeg. They can be made with your favorite chocolate chips or chopped wafers - I chose to go with extra dark chocolate by Guittard! Though I use all-purpose flour, a portion or all of the flour can be substituted for whole grain wheat. I also mix by hand or use a hand mixer, but feel free to use a stand mixer with whisk and paddle attachments if you prefer. Hope you give these a try! Links: GumRoad Supplemental PDFs (including full write-up for this recipe!): gumroad.com/fullproofbakingHow to make a sourdough starter from scratch: youtube.com/watch?v=m6pGkOuZnrkHow to build an active levain: youtube.com/watch?v=beKzcOe6w_oHow to make a basic sourdough bread: youtube.com/watch?v=HlJEjW-QSnQInstagram: instagram.com/fullproofbakingMaterials and tools used in this tutorial can all be found here: (Amazon Affiliate link): amazon.com/shop/fullproofbaking
How To Make A 50% Whole Wheat Sourdough Bread Full Proof Baking 2019-10-09 | Supplemental transcript/full detail text PDF (containing all recipe notes, flowchart, time-stamps, diagrams, URL links, and basic troubleshooting) available for $5: gumroad.com/fullproofbakingPre-recorded workshops: airsubs.com/pros/full-proof-bakingAffiliate link to purchase a Challenger Breadware cast iron vessel: challengerbreadware.com/ref/fullproofbakingMaterials and tools used in this tutorial can all be found here: (Amazon Affiliate link): amazon.com/shop/fullproofbakingIn this video, I go through the steps to make a healthy and delicious and nutrient-rich 50% whole grain wheat sourdough bread, using my "split-dough" technique. I use a mix of King Arthur Flour bread flour & white whole wheat, as well as Bob's Red Mill organic 100% red whole wheat. I take you through all the steps of the levain build, autolyse, bulk ferment, shaping, final proof, and baking.How to make a sourdough starter from scratch: youtube.com/watch?v=m6pGkOuZnrkHow to build an active levain: youtube.com/watch?v=beKzcOe6w_oHow to make a basic sourdough bread: youtube.com/watch?v=HlJEjW-QSnQGumroad PDFs: gumroad.com/productsInstagram page: instagram.com/fullproofbaking
Butterfly Pea Flower Swirl & Toasted Oat Porridge Sourdough: @FullProofBaking Recipe Full Proof Baking 2019-03-11 | **Supplemental full detail text PDF (includes transcript, timestamps, full detail flowchart, break down of the rationale behind each step of the method) to go along with the video above is available for $5 at: *** gum.co/gsxaC ***Pre-recorded workshops: airsubs.com/pros/full-proof-bakingMaterials and tools used in this tutorial can all be found here: (Amazon Affiliate link): amazon.com/shop/fullproofbakingThanks for checking out my instructional video on how to make a delicious and healthy (and fun!) blue Butterfly Pea Flower swirl sourdough (featuring toasted oat porridge). In this video, I'll take you through my whole process - from preparing the autolyses of the two colored doughs, to preparing and incorporating the butter toasted oat porridge, to layering the doughs together to create the swirl effect... all the way through bulk fermentation, shaping, proofing, and finally baking!Here are some links I mention in the video:How to make a sourdough starter from scratch: youtube.com/watch?v=m6pGkOuZnrk&tHow to fully activate my starter and prepare a levain for baking: youtube.com/watch?v=beKzcOe6w_oHow to make a basic open crumb sourdough bread: youtube.com/watch?v=HlJEjW-QSnQ&tPlease visit my Instagram @FullProofBaking (instagram.com/fullproofbaking) for more recipes, methods, and tips!Finally, here is a link to my video on how to bake bread using a Dutch oven: youtube.com/watch?v=e5l1EqxSqRs&t
How To Make A Sourdough Starter From Scratch Full Proof Baking 2019-02-07 | This video takes you through a very simple process to prepare an active sourdough starter in just 14 days! I like to use just the simple ingredients of flour and water – you’ll see how this mixture picks up the natural, wild bacteria and yeasts from the environment. In the end, our thriving culture of sourdough starter can be used to prepare a wholesome, nutritious, easy to digest loaf of sourdough bread!Please see my Instagram posts to see my answers to the most frequently asked questions (FAQ) regarding sourdough starter:Part 1: instagram.com/p/B-Ngt2KJO3tPart 2: instagram.com/p/B-NhGOeJ5PeFree PDF document with day-by-day notes & timestamps: gumroad.com/fullproofbakingPre-recorded workshops including intermediate-level (2.5 hour long) pre-recorded workshop on everything I know about sourdough starter and levain building: airsubs.com/pros/full-proof-bakingMaterials and tools used in this tutorial can all be found here: (Amazon Affiliate link): amazon.com/shop/fullproofbakingHow I maintain my sourdough starter after the first 14 days: youtube.com/watch?v=beKzcOe6w_oFull method to make an open crumb sourdough bread: youtube.com/watch?v=HlJEjW-QSnQHow to dehydrate (and rehydrate) your sourdough starter: youtube.com/watch?v=69emkS-or8o
Activating Sourdough Starter & Building A Levain Full Proof Baking 2019-01-30 | This video is geared towards the baker who is interested in boosting the activity of their sourdough starter. Every starter culture is different, and there are many kinds of feeding schemes that can work (see towards the end of the video where I show how a 2x/day feed schedule can work as well as a 3x/day feed schedule). It's all about monitoring your starter's behavior and feeding accordingly. In addition to showing how I reactivate my starter after a 2-3 week spell in the refrigerator, I’ll also show you my regular feeding regimen, as well as how I build my levain on a bake day.Flowchart as a PDF: documentcloud.adobe.com/link/track?uri=urn%3Aaaid%3Ascds%3AUS%3A24979dd7-afeb-45a7-8335-b7e5336a04d0Materials and tools used in this tutorial can all be found here: (Amazon Affiliate link): amazon.com/shop/fullproofbaking**Newly uploaded intermediate-level class (2.5 hours pre-recorded workshop + 30 page booklet) covering everything I know about sourdough starter and levain: airsubs.com/pros/full-proof-baking/on-demand/sourdough-starter-levain-201How To Build A Sourdough Starter From Scratch: youtube.com/watch?v=m6pGkOuZnrk&t=1sHow To Make A Basic Open Crumb Sourdough Bread: youtube.com/watch?v=HlJEjW-QSnQHow To Dehydrate & Rehydrate Sourdough Starter: youtube.com/watch?v=69emkS-or8o&tThanks for watching! If you have any questions, please feel free to leave feedback below in the comments and I’ll try to answer back in a timely fashion. If you like this video, please subscribe to my channel, and also check out my Instagram @FullProofBaking for more tips, methods, and full recipes 😊
How To Bake Bread Using a Dutch Oven Full Proof Baking 2019-01-11 | ******Please see these description notes for full detail!In this video I show how to bake a loaf of bread using a home oven and a Dutch oven. This is a loaf of 20% whole wheat sourdough bread with black sesame seeds (full recipe notes posted at the bottom of this description!). For more recipes see my YouTube recipe walkthroughs or visit my Instagram @FullProofBaking. This is a great way to bake bread as the internal moisture from the dough helps to steam your dough in the small space of the hot Dutch oven. Excellent oven spring with this method! For this method, you will need a Dutch oven, a sheet of parchment paper cut to fit your DO, a dusting flour such as semolina or cornmeal, heat-safe gloves or pot holders, and a razor blade or sharp knife to slash the top of the dough.Steps:1. Preheat oven with Dutch oven inside (including the lid; I like to offset mine during the preheat) to 475degF for at least 1 hour (60-90 minutes).2. Transfer dough (I like to take mine straight from the refrigerator) to the cut out parchment paper and slash with a clean razor blade. My slashes are usually around 1/2" deep and at a 45-degree angle to the surface of the dough.3. Use parchment paper "handles" like you see in the video to pick up and carefully lower the dough into the Dutch oven.4. Quickly cover with the hot lid (Careful to keep using the heat safe gloves!) and place Dutch oven into the oven. Immediately lower the oven temperature to 450degF and bake with the lid on for 20 minutes.5. Remove the lid off the Dutch oven and set aside. Continue baking another 10 minutes at 450degF.6. Turn temperature down to 425degF for the final 10-15 minutes of baking, or until loaf becomes nicely browned and caramelized.I like to cool for approx 2 hours before slicing - if you can wait that long! :)Recipe notes: all dough is hand mixed 💗 - 300g autolysed flour (20% or 66g whole grain red spring wheat + 80% or 234g King Arthur Flour bread flour (12.7% protein) combined with 234g water. Autolysed for 3 hours at room temp.- Hand mix in levain, inoculation at 20% or 60g. Levain was built by mixing at 1:1:1 ratio (equal parts starter, flour, water), allowed to activate for 5 hours around 80°F. - 30 minutes later hand mixed in sea salt (2.1% or 7g). - Performed strengthening via lamination and stretch and folds (separated by 45 min). See other video walkthroughs for more detail regarding these steps. - Total bulk was 5.5 hours at a steady 75°F.- Straight to final shape, moved to banneton, and immediately refrigerated overnight 38°F, 14 hours (no additional rise at this temperature).- Baked as you see above, straight from the cold fridge.Materials and tools used in this tutorial can all be found here: (Amazon Affiliate link): amazon.com/shop/fullproofbaking
How to Dehydrate & Rehydrate Sourdough Starter Full Proof Baking 2018-12-11 | *****Please see description notes here for full details!In this video I show how I dehydrate (and then rehydrate!) my sourdough starter, Ozzy. Dehydrated sourdough starter can last for years and years if stored properly (in a cool, dry, dark location such as in a pantry). Took me approximately 3 days to revive the dehydrated starter after several feeds with water and flour. My water is purified tap, and I use a mix of 10% Bob’s Red Mill rye/90% King Arthur bread flour (12.7% protein). I maintain my starter at 100% hydration by feeding with equal amounts flour and water, by weight.To Dehydrate: 1. Be sure your starter is very active, and then spread out your starter in a thin layer on a sheet of parchment paper (approx. 30g is great). Cover with another sheet of parchment paper. Let the starter sit at room temperature for 24-36 hours until *completely* dried.2. Once dried, I like to crush the starter between the two sheets of parchment paper and then transfer to a small blender to grind.3. Grind down about 30 seconds until the starter chips are all finely ground. Transfer to a glass mason jar with a tight lid, and store in a cool, dry, and dark place such as the pantry.To Rehydrate (see video at the 1 minute mark):Day 1: Measure out 5g dehydrated starter and add 10g warm, purified water. This is a 1:2 dilution. Stir well for 20 seconds and then cover loosely with a lid. Let sit at room temperature about 30 minutes to rehydrate a bit. After the 30 minute rest, add 10g flour mix and stir very well. Cover loosely and let sit somewhere warm (~80degF) for 24 hours.Day 2: Add to the jar 10g purified water and 10g flour mix. Stir well, cover loosely, and let sit somewhere warm again for 18-24 hours.Day 3: In the morning of Day 3, you should be seeing pretty nice activity in your starter if you kept your starter somewhere warm. Discard all but 5g of your starter, and move to a fresh clean jar. Do a 1:2:2 (starter:water:flour) feed – meaning add 10g water and 10g flour mix to your jar. Stir well, loosely cover, let sit ~80degF for 8 hours. In the afternoon of Day 3, discard all but 5g of your starter. Feed again 1:2:2 (add 10g water and 10g flour mix) and stir well. Let sit ~80degF for 6-8 hours. Before bed, feed once again, this time 1:5:5 (discard all but 5g starter, add on top 25g water and 25g flour) and stir well. Let sit ~80degF overnight, approx. 10-12 hours.Day 4: Your starter should be completely revived at this point! You can now use this activated starter to build your levain and bake bread! I usually require about 60g levain for a bake, so I’d take about 20g activated starter and mix in 20-25g water and 20-25g flour mix. Let sit for 4-6 hours at 80degF and then add to your autolyse!*More information regarding sourdough starter maintenance can be found on my Instagram page @FullProofBaking (check the top of my page for links to posts on starter care/maintenance). Thanks for watching! 😊
Red Corn & Roasted Garlic Sourdough Bread Full Proof Baking 2018-11-28 | This is one of my absolute favorites – red corn porridge and roasted garlic sourdough bread! Incredibly creamy, burst of flavors! Sweet and earthy, a bit of spice from the red corn. I used 10% whole grain spring wheat (Brian Severson Farms) and 90% bread flour (King Arthur Flour). You can substitute with your favorite cornmeal. I used red cornmeal from Brian Severson Farms. It is a fine grain, stone ground whole cornmeal. Nice spice to it – pairs beautifully with the roasted garlic. Please see the recipe notes below:Recipe: Levain: mixed 30g:30g:30g (very active starter:flour:water). Let sit for 5 hours (or until tripled in volume) at 80degF.Autolyse: mix together 325g flours (290g bread flour and 35g spring wheat) and 240g water. Let sit 3-4 hours at room temp.Roasted garlic: Cut the top off the head of garlic just enough so that the garlic cloves are exposed. Add a bit of peanut oil, then wrap up tightly in foil. Roast in the oven at 400degF for about 30 minutes. Let cool completely, then remove head of garlic and press out the individual cloves. Mash with a fork.Porridge: Off the heat, combine ¼ cup (34g) red cornmeal and ¼ cup water and whisk. On medium heat, add ¼ cup milk. 1 minute later, add ½ cup water and continue to whisk. You can then add 1-2 cloves worth of the roasted garlic. Continue whisking often until the porridge thickens. Set aside to cool.Hand mix in 65g levain (I use a version of the Rubaud method). Let the dough sit for about 30 minutes. Then mix in 7g sea salt. Immediately after the salt step, carefully fold in 90g garlic porridge until just incorporated. Careful to not over mix – this can degrade the gluten.Continue to bulk ferment, performing 4-5 stretch and folds separated by about 45 minutes each. Watch now the dough strengthens throughout bulk after each S&F. If dough maintains a temp of around 75degF, you can expect the bulk ferment to last around 6 hours total (the time it takes from adding the levain, to the time to tip out to shape). If warmer ~80degF, expect closer to 4 hours bulk. If cooler (~70degF), expect closer to 7.5 hours bulk.Shape: Turn out onto well-floured countertop. Shape by folding in the sides then rolling downward. Be gentle to not degas the dough! Sprinkle with a bit of brown rice flour, then transfer to lined banneton.Proof: 20 min at RT proof, then move straight to the fridge (38°F) overnight 12-16 hours. Bake: Preheat oven to 500degF for at least 1 hour. Can use a dutch oven or other baking apparatus, but I prefer a thick stone with a roaster pan cover. Remove dough from fridge, turn out onto parchment paper, slash, and immediately move to the hot stone in the oven. Bake covered (with additional steam, optional) for 20 minutes. Remove roaster lid and turn down heat to 450degF. Continue baking another 20-25 minutes until desired color is reached. I prefer a darker crust, so I bake around 25 minutes uncovered.Cool for at least 2-3 hours until slicing! 😊Materials and tools used in this tutorial can all be found here: (Amazon Affiliate link): amazon.com/shop/fullproofbaking
Honey Oat Sourdough Pullman Loaf Full Proof Baking 2018-11-15 | I have been making this honey oat (with flaxseeds) sourdough loaf for my son for years... it is our standard delicious sandwich bread. Here, I've incorporated whole wheat einkorn flour (though I've substituted regular whole wheat, spelt, and rye and they all work great!). Hope you try out the recipe and you love it as much as my family does! For more recipes, you can check out my other videos here on YouTube or you can check my Instagram account @fullproofbaking. Please see written recipe below:Specs: 1100g total weight loaf. I use a 13"x4"x4" Pullman loaf tin. The night before: prepare the oats, flaxseeds, & levain. Oats: combine 62g oats and 78g water, stir and cover. Flaxseeds: soak 1.5 tablespoons with 1/2 cup water. Levain: prepare 165g, 100% hydration, 10% rye, 90% bread flour (~1:4:4). Let all sit at room temperature through the night, approx 8-10 hours. The next morning: mix together (I used a KitchenAid mixer fitted with a dough hook) 165g levain, 440g flours (70g whole wheat einkorn and 370g all-purpose flour), and 250g water. Let rest 1 hour, covered. Mix in 10.5g sea salt, 24g honey, 29g softened butter, 12g milk powder, and knead for 5 minutes. Mix in 1.5 tablespoons soaked (& rinsed) flaxseeds and the soaked oats, and continue kneading 1 minute more. Bulk 3 hours, with a total of 2 stretch and folds (every hour). Maintain dough temp of approx 74-78°F during this time! Pour out onto counter, gently degas, and shape. Place into a parchment-lined Pullman loaf tin (13"x4"x4") and cover. Let proof at 74-78°F about 4 hours, or until top of dough just about touches the lid. Preheat oven 400°F with a baking stone for at least 1 hour. Turn temp down to 350°F and bake loaf 40 min, covered. Rotate the pan sideways after 7 minutes, and then rotate the pan on the other side after another 7 minutes. Return upright for the remainder of the baking time. Remove loaf from pan and bake directly on the stone for another 15-20 minutes until nicely browned. Cool at least 2-3 hours before slicing!Materials and tools used in this tutorial can all be found here: (Amazon Affiliate link): amazon.com/shop/fullproofbaking
How To Develop Dough Strength Full Proof Baking 2018-07-20 | Please see updated version of my method (with full audio, and improved technique) at: youtube.com/watch?v=HlJEjW-QSnQ&This video is for those who wish to learn more about how to boost your oven spring and create an open crumb using sourdough, and it is a follow up to my How To Make Sourdough Parts 1&2 series here on my YouTube channel ❤️ This is not a recipe, more of a set of guidelines I use to gauge dough strength - you can find specific recipes in my other videos here on YouTube as well as on my Instagram page @FullProofBaking. Scroll down for more information!1. Extended autolyse. I prefer a 2-4 hour autolyse to give the gluten development a head start, adding both strength and extensibility to the dough. You can see here how extensible the dough is following a 2 hour autolyse. Very nice gluten development already!2. Young levain. I use 100%💦 hydration, 10% rye (Bob's Red Mill light rye), 90% bread flour (King Arthur brand at 12.7% protein) & (see note below regarding flour choice). I like to use at just peak - If kept at around 80degF, the levain is usually about peak around 5-6 hours after a 1:2:2 feed (I feed 3x per day for at least 2 days prior). At 99% peak, the levain is bubbly, strong, and domed on the surface, and I use it at 20% inoculation. At this stage, the gluten in the starter is not broken down/watery & it is at the height of activity. 3. Hand mix. First I mix in the levain, then 20-30 min later, the salt. For both mixing steps, I use a version of the Rubaud method. Total mixing about 3-4 min/step. You should feel here the strength in the dough building *especially* after mixing in the salt.4. Light fold. 30 min after adding salt, this is a great way to gauge strength & to confirm you're on the right track (If too slack, you can always do more stretch and folds later 👍)5. Lamination. A step I learned from fellow Instagrammer @Autumn.Kitchen. Usually performed early in the bulk, about 1.5 hours after adding levain. A great way to add bonus strength and structure to the dough. Also a great step to add ingredients such as seeds, wheat berries, olives, etc - just sprinkle them on and they're nice and evenly distributed! If you want to layer different colored doughs, this is a great step to do that as well.6. Stretch and folds. I tend to do 2-3 total, at 60 minute intervals (these come after laminating). If the dough is overly extensible or not holding shape well after the S&Fs, I'd recommend adding in more S&Fs, perhaps at shorter intervals (30-45 min). By the final S&F, your dough should be able to hold it's shape very well and not flatten out.7. End of bulk. I aim for about a 50% increase in dough volume throughout the entire bulk stage (the time between adding the levain and tipping out to shape). The video here shows the final 2 hrs bulk (at 73°F). During this time, the dough increases in volume, yet maintains its overall shape - the edges stay rounded due to of all that strength built in from earlier 😎 If you plan to proof overnight in a refrigerator, note the fridge temperature. If under about 39-40degF, you wont get significant rise in the dough. Thus you'll want to really push your ferment (ie 50% increase in volume) during the bulk stage. If your fridge is warmer, such as 42degF or warmer, you'll need to likely cut back your bulk to closer to 40% increase in volume so the dough doesn't over ferment before going to bake.8. Shaping. I skip the pre-shape and go straight to final shaping. The dough is strong enough, and I find better crumb structure when I skip the pre-shape. Gently (so as to not de-gas) pull and fold of each side, then rolling up delicately. Create a taut skin on the surface by tucking and pulling the dough under while rolling up. To eliminate larger holes, you can opt to pat the dough gently during shaping to degas any larger sized pockets of air.*A note on baking: I preheat the oven for at least 60 minutes prior to baking. After the overnight cold (38degF) retard, I take the dough out, slash, and bake while the dough is still cold. I find this gives me the best possible oven spring!*A note about using high protein bread flour. It is not necessary to use bread flour to achieve great results, but it can sure make the job easier (I tend to use 80-90% King Arthur Flour bread flour at 12.7% protein) ❤️ Addition of wheat or rye to the dough will increase the fermentation rate, while an all-white dough will take longer to ferment. Play around with it and take copious notes as you go!I hope this can be useful to some of you! Thank you for taking the time to read through, and happy baking!! Be sure to check out my Instagram for specific recipes and more! 🌾
How to Make Sourdough PART 2! Full Proof Baking 2018-04-30 | This is PART 2 of my two-part video series showing my process of how I make a basic, OPEN CRUMB sourdough (80% hydration, 15% spelt)! Here you will see my method of shaping, transferring to the banneton, proofing, slashing, baking, and slicing! This video is also available on my Instagram feed @fullproofbaking. Scroll down 👇 to view the recipe details!PART 2 Recipe: ...(continued from previous video post) After the final stretch and fold (s&f), allow dough to rest in the bowl another 40 min (or until bulk is complete) before turning out dough onto floured counter. Proceed straight to final shaping. Perform "cinching" method as shown, and then pinch to seal edges. Bench rest 10 minutes to allow seam to seal, then transfer to banneton (dust liner with a thin layer of brown rice flour before adding dough). Proof at room temperature 15 minutes before transferring to the refrigerator (38degF) overnight, approx 16 hours. Preheat oven to 500degF for 45 minutes with baking stone, roasting pan lid, & broiling tray holding lava rocks. Turn out dough onto parchment paper, brush off old flour, slash using a sharp razorblade. Slide dough into the oven on the stone, and lay down a few ice cubes before replacing roasting pan lid. Overhang slightly above the tray with lava rocks, and just before closing the oven door, splash on 1 cup hot water. Bake 20 min. Remove lid and lower temp to 450degF. Continue baking until beautifully browned, about 20-22 more minutes. Cool on a rack at least 3 hours. Slice and share and enjoy (with butter is best!)
How to Make Sourdough PART 1! Full Proof Baking 2018-04-30 | I decided to put together a little video series to demonstrate how I make a basic, OPEN CRUMB sourdough (80% hydration, 15% spelt)! 😃 This video is also available on my Instagram feed @fullproofbaking. This is PART 1 of my two-part video series. Here, I show how to build the levain, prepare the autolyse, mix in the levain and then the salt, and how I perform 4 sets of stretch and folds. In the follow-up post PART 2, I'll have more videos showing the rest of my process. Scroll down 👇 to see the basic recipe... Hope you enjoy!PART 1 Recipe: **Be sure your starter is quite active (feed two days prior, 2-3 times each day). Prepare levain the night before (1:5:5 - starter:water:flour). Next morning, autolyse 45 min: 400g flours (200g bread flour, 132g all-purpose, 68g spelt) and 312g water. Mix in levain by hand, 80g total. Wait 40 min, then mix in salt by hand, 8g total. Perform 1 stretch and fold (s&f) to bring dough together in a nice ball. Rest in bowl 40 min, then perform lamination (be sure to wet both hands and counter with water to prevent sticking!). **During bulk, try to maintain a dough temperature of 76-78degF** Perform 2 stretch and folds, one at 60 min, the next at 120 min. For s&f #1 & #2, fold dough four times. Then perform 2 more stretch and folds, one at 175 min, the next at 210 min. For s&f #3, fold dough two times only on one axis. For s&f #4, fold dough two times only on the other axis. Check next post for PART 2 instructions!
Scoring a design into a sourdough loaf Full Proof Baking 2018-03-08 | Before baking, I like to enhance the look of my loaves by using a razor blade to make little cuts into the dough to create a design. As others have done before me, I use a piece of thread to mark a faint line in the top flour layer to keep me on track as I make my slashes.
Method to bake bread in home oven Full Proof Baking 2018-03-08 | The way I generate lots of steam in my standard home gas oven. Ideal for bread baking. Flexible in that it can accommodate all sorts of breads of different dimensions. Method uses a hot baking stone, a cover (here, an oversized roasting pan lid) lava rocks in a broiling dish at the bottom of the oven, and ice! (Props to T. Greenway of Northwest Sourdough for recommending the use of a the roasting pan lid)
Cocoa stencil technique Full Proof Baking 2018-03-08 | Sourdough bread, stencil technique using cocoa powder
