Uploaded November 2020 | Updated September 2026, 1 week ago
This is how you can make multiple breads (batards and boules) from one single dough. We'll have a closer look at dividing and preshaping in this class. In this case I'll be using my no-knead sourdough recipe as a basis: youtu.be/dl7crk2Nvj8
Recipe for the dough:
- 1000 grams of bread flour
- 700 grams of water (70%) - depends on your flour (see video)
- 200 grams of active sourdough starter (20%)
- 20 grams of salt (2%)
Instructions how to make your starter active:
1. Ready up your sourdough starter on wednesday morning
2. Apply a 10 grams starter, 50 grams flour/water feeding on wednesday morning
3. Apply a 10 grams starter, 50 grams flour/water feeding on wednesday evening
4. Apply a 10 grams starter, 50 grams flour/water feeding on thursday morning
5. Apply a 20 grams starter, 100 grams flour/water feeding on thursday evening
Instructions for the dough:
1. Mix together your main dough except salt, except starter on thursday evening
2. Mix all ingredients together in the morning (salt + starter) on friday morning
3. Wait until dough reached X size increase (see video)
4. Apply a coil fold to the bread
5. Place the dough on your surface
6. Divide the dough into equal parts with a concise movement
7. Preshape the bread
8. Wait until the gluten relaxed again (5-15 minutes)
9. Shape the bread using any method that you like.
10. Proof 30-60 minutes at room temperature
11. Place in fridge over night
12. Bake on saturday morning directly out of the fridge with steam at 230°C for 25 minutes
13. Bake another 15-20 minutes at 230°C until you have the desired color
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
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
Telegram: thbrco.io/telegram
Tiktok: thbrco.io/tiktok
Hoodies/T-Shirts:
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
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): 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
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
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
Sourdough starter: thbrco.io/make-sourdough-starter
Chapters:
0:00 Intro
0:24 The No-Knead Process
0:53 Dough is finished bulk fermenting
1:11 Removing the dough from the container
1:30 Mastering the coil fold
2:10 The dividing/preshaping process
2:40 Dividing the dough
4:20 Preshaping the sourdough
6:11 Shaping the sourdough
6:30 Shaping a Batard
9:00 Shaping a Boule
10:34 Baking multiple breads
11:13 Outro
If you are interested in buying one of my custom designed sourdough shirts, check out: teespring.com/en-GB/stores/the-bread-code. Thanks for supporting me ❤️
#nokneadsourdough #sourdough
This is how you can make multiple breads (batards and boules) from one single dough. We'll have a closer look at dividing and preshaping in this class. In this case I'll be using my no-knead sourdough recipe as a basis: youtu.be/dl7crk2Nvj8
Recipe for the dough:
- 1000 grams of bread flour
- 700 grams of water (70%) - depends on your flour (see video)
- 200 grams of active sourdough starter (20%)
- 20 grams of salt (2%)
Instructions how to make your starter active:
1. Ready up your sourdough starter on wednesday morning
2. Apply a 10 grams starter, 50 grams flour/water feeding on wednesday morning
3. Apply a 10 grams starter, 50 grams flour/water feeding on wednesday evening
4. Apply a 10 grams starter, 50 grams flour/water feeding on thursday morning
5. Apply a 20 grams starter, 100 grams flour/water feeding on thursday evening
Instructions for the dough:
1. Mix together your main dough except salt, except starter on thursday evening
2. Mix all ingredients together in the morning (salt + starter) on friday morning
3. Wait until dough reached X size increase (see video)
4. Apply a coil fold to the bread
5. Place the dough on your surface
6. Divide the dough into equal parts with a concise movement
7. Preshape the bread
8. Wait until the gluten relaxed again (5-15 minutes)
9. Shape the bread using any method that you like.
10. Proof 30-60 minutes at room temperature
11. Place in fridge over night
12. Bake on saturday morning directly out of the fridge with steam at 230°C for 25 minutes
13. Bake another 15-20 minutes at 230°C until you have the desired color
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
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
Telegram: thbrco.io/telegram
Tiktok: thbrco.io/tiktok
Hoodies/T-Shirts:
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
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): 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
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
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
Sourdough starter: thbrco.io/make-sourdough-starter
Chapters:
0:00 Intro
0:24 The No-Knead Process
0:53 Dough is finished bulk fermenting
1:11 Removing the dough from the container
1:30 Mastering the coil fold
2:10 The dividing/preshaping process
2:40 Dividing the dough
4:20 Preshaping the sourdough
6:11 Shaping the sourdough
6:30 Shaping a Batard
9:00 Shaping a Boule
10:34 Baking multiple breads
11:13 Outro
If you are interested in buying one of my custom designed sourdough shirts, check out: teespring.com/en-GB/stores/the-bread-code. Thanks for supporting me ❤️
#nokneadsourdough #sourdough
