PAN DE CRISTAL - 106% hydration, sourdough, handmixed (full recipe & method) | by JoyRideCoffee Bread by Joy Ride Coffee 2020-02-23 | Pan de Cristal or Sourdough Cristal Bread (very high hydration bread), mixed by hand is always a big challenge. Sometimes it may seem like an impossible mission. So delicate spanish version of the ciabatta bread, this sourdogh glass bread need a lot of work for gluten development and building up hydration. It requires a lot of attention and understandings in terms of fermentation and some very good skills to develop and feel the dough structure. It is definitely not for beginners. Very special for sandwiches and tapas with tomato spread, olive oil, serrano/iberico ham and so on.Formula for four:400g strong flour420g water (350+70)10g olive oil11g salt100g starter (100% hydration)Total hydration: 106%Method:45min autolyse. handmixed. Rubaud kneaded with starter. build up hydration with rest of the (cold and salted) water & oil, 6 hours bulk at RT with 5 coil folds, 45 min. between. 24h bulk at 3 degrees Celsius in the fridge. cut carefully. 1 hour final proofing at RT. bake 8 minutes at 250 degree Celsius with steam and 20 minutes at 210 degree Celsius 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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking- Claudio Perrando: claudio-perrando.com
Sourdough Open Crumb from Pastry Flour | by JoyRideCoffee Bread by Joy Ride Coffee 2022-02-28 | Open Crumb from Pastry Flour. In search of open crumb we often blame our failures on the flour we use. We have a continuous search for strong high protein flour (like bread flour, manitoba, etc.) to develop a strong gluten network that resists long fermentation. However, with a flour dedicated to cakes and pastries with 11% protein content, we can still make a special bread. "Built" with care, with attention to the dough at every step you can get excellent crumb results. My plan was to knead as well as I could (taking advantage of the kneading efficiency at low hydration - due to more friction) and then increase the dough hydration gradually. Unexpectedly I had to leave home for two hours at the end of the bulk so I tensioned the dough with another fold, knowing that the dough being tense will resist to such a long bulk. I made the shaping a bit uninspired with the dough full of air. But what I wanted to prove I think can be seen quite well in the clip. I hope it inspires you. Bake bread, stay safe & peace. Formula:275g white pastry flour (11% protein content)50g wholemeal flour220g water (+ ~60-80g water later in the process )65g sourdough starter (100% hydration)7.5g saltMethod:autolyse with water and flour for 2 hours; knead well with starter and then rest for 30 minutes; mixing with salt, knead and gradually add the rest of the water; lamination and four folds until the dough keep it shape + half fold; total bulk fermentation 8 hours and half; shaping and rest in the fridge 15h at 3-4 deg. C; bake at 240deg. C on baking steel with steam for 10 minutes and then 30min at 210deg. 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! KitchenAid Professional amzn.to/38g9yAQReusable Silicone Stretch Lids: amzn.to/2PESlL7Hario Kettle: amzn.to/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking- Claudio Perrando: claudio-perrando.com
Sourdough bread. An endless search for stunning loaves. | by JoyRideCoffee Bread by Joy Ride Coffee 2022-01-18 | Sourdough Bread. An endless search for stunning loaves. I can't stop. What stage are you in? On Saturday I had time and I decided to make a special bread. I received (as a gift) charcoal from Daniel Ion from the bakery Casa del Pan - Bucharest (instagram.com/casadelpan.ro - thank you Dan!) so I thought of a combination of two dough colors. One colored black with charcoal and another yellow with turmeric. This is the first time I use activated charcoal. Obviously I wanted a lighter loaf with open and lacy crumb. This desire made me put too much water even though I used for the first time this Italian flour dedicated to pizza & foccacia. I got a wet dough that I still managed to save during the process. With the price of blackening a good part of the yellow dough. I wanted to make two loaves, one to give as a gift to a friend, otherwise I would have chosen to put the doughs together at the end of the bulk. I hope to inspire you with future breads.For dough #1:325g flour Molino Grassi for pizza & focaccia (12% protein content)280g water7.5g salt4-5g charcoal For dough #2:325g flour Molino Grassi for pizza & focaccia (12% protein content)280g water7.5g salt4-5g turmericMethod:Autolyse both 1 hour; mix with starter and then rest for 30 minutes; mixing with salt and then rest for 30 minutes; strong fold for both doughs and rest 30 minutes; laminate toghether then move it to clean pyrex dish. total bulk fermentation 7h and 30 mins at 22 deg. C (3 folds were needed, I made them every hour after I moved them to the pyrex dish) then shaping; rest in the fridge for 17h at 3-4 deg. C; I bake at 240deg. C with steam for 10 minutes and then 30min at 210deg. 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! KitchenAid Professional amzn.to/38g9yAQReusable Silicone Stretch Lids: amzn.to/2PESlL7Hario Kettle: amzn.to/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking- Claudio Perrando: claudio-perrando.com
STIFF or LIQUID sourdough STARTER? Which one do you choose? Which one is BETTER? | by JoyRideCoffee Bread by Joy Ride Coffee 2021-11-20 | STIFF or LIQUID sourdough STARTER? Which one do you choose? Which one is BETTER? There are many myths about the sourdough starter. I thought I'd check one of them. I have a stiff starter (with 50% hydration) that I use for enriched doughs. It has a special power to leaven sweet dough, full of fat. I thought it would be interesting to see how it behaves on bread compared to my usual starter, the one with 100% hydration. You see the result in the movie. What do you think?Recipe:275g bread flour50g whole spelt260g water7.5g saltFor loaf 1:68g stiff sourdough starter (50% hydration) + a splash of waterFor loaf 2:68g sourdough starter (100% hydration)Method:Autolyse with water and flour for 3 hours; mix with starter and then rest for 30 minutes; mixing with salt and then rest for 30 minutes; move it to a clean pyrex dish. total bulk fermentation 6h and 30 mins (3 folds in first hours) then shaping; rest in the fridge for 17h at 3-4 deg. C; I bake at 240deg. C with steam for 10 minutes and then 30min at 210deg. 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! KitchenAid Professional amzn.to/38g9yAQReusable Silicone Stretch Lids: amzn.to/2PESlL7Hario Kettle: amzn.to/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking- Claudio Perrando: claudio-perrando.com
OPEN CRUMB - Best Practices. CAUTION - WET DOUGH! | by JoyRideCoffee Bread by Joy Ride Coffee 2021-11-11 | I briefly tried to summarize the best practices to get open crumb. Understanding the extensibility of the dough and adjusting it by hydration (depending on the flour), by the time of autolyse and by the folds (their number and intensity) is one of the key to obtain a loaf with a beautiful and tasty open crumb.Recipe:275g bread flour50g whole spelt280g water (270g appears somewhere wrong in the clip, I apologize for my mistake)65g sourdough starter7.5g saltMethod:Autolyse with water and flour for 2 hours; mix with starter and then rest for 30 minutes; mixing with salt and then rest for 30 minutes; move it to a clean pyrex dish. total bulk fermentation 8h until (4 folds in first 5 hours) then shaping; rest in the fridge 20h at 3-4 deg. C; I bake at 240deg. C with steam for 10 minutes and then 30min at 210deg. 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! KitchenAid Professional amzn.to/38g9yAQReusable Silicone Stretch Lids: amzn.to/2PESlL7Hario Kettle: amzn.to/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking- Claudio Perrando: claudio-perrando.com
Open Crumb SHORTCUT. A different WAY to get an open crumb SOURDOUGH BREAD. | by JoyRideCoffee Bread by Joy Ride Coffee 2021-04-04 | Open Crumb SHORTCUT. I've been looking for shortcuts since I started making bread at home. But I didn't look for any shortcuts, but exactly the ones that shorten my path to open/lacy crumb.I practiced the above method on several variants of flours in last months, for diffrent hydrations or kneading method. It worked well every time.The method is based on a fermentation as long as possible and inner tension of the dough. The dough must stays in tension (which you create through lamination and folding). It is absolutely necessary that the dough (at least) doubles its volume compared to the moment you put the starter in. Ideally, it should increase in volume three times (7-9 hours at 22-23deg. C depending on the flour & hydration). After this increase in volume, the dough should be moved to a cold refrigerator 3-4 degrees Celsius for 15-20 hours. Or even more.After this period, the dough is simply folded over itself and the edges are sealed so that we do not lose air. An hour of relaxation before baking also helps a lot.Ideal recipe:275g white bread flour (ideally 12-13% protein content)50g wholemeal flour240g water65g sourdough starter (100% hydration)7.5g saltMethod:autolyse with water and flour for 2 hours; mix with starter and then rest for 30 minutes; mixing with salt and then rest for 30 minutes; strong fold and rest again 30 min; lamination and two or three folds until the dough keep it shape; total bulk fermentation 7-9h until double or triple in volume; rest in the fridge 15-20h or more at 3-4 deg. C; next day flip it over itself and seal the edges by rotating it so that the seal is down; after an hour of relaxation you do a scoring (it's not easy to do at this degree of proof) and bake it by your favorite method. I bake at 240deg. C with steam for 10 minutes and then 30min at 210deg. 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! KitchenAid Professional amzn.to/38g9yAQReusable Silicone Stretch Lids: amzn.to/2PESlL7Hario Kettle: amzn.to/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking- Claudio Perrando: claudio-perrando.com
Perfect BAGUETTES with CLAUDIO PERRANDO | by JoyRideCoffee Bread by Joy Ride Coffee 2021-03-22 | Perfect baguettes with Claudio Perrando.A video that came out of my totally unexpected meeting with one of the most talented bakers I've been watching on the internet for many years. Baguette shaping is one of the most difficult techniques when it comes to bread making. Claudio's method of shaping is totally personal and special and he takes care of the dough and the inner alveoli.If you like the video do not hesitate to order Claudio's recipes from his website: instagram.com/claudio.perrandoIf 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! KitchenAid Professional amzn.to/38g9yAQReusable Silicone Stretch Lids: amzn.to/2PESlL7Hario Kettle: amzn.to/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukS
Crispy TWISTED SOURDOUGH Bread. Mechanical kneading. | by JoyRideCoffee Bread by Joy Ride Coffee 2021-03-13 | Crispy (TWISTED) SOURDOUGH BreadI'm a big fan of the honeycomb crumb, full of fine transparent gluten inside. I don't think anyone is more desperate than me in the desire to get it. But still after cutting the bread I rush to the crust while the rest of my family enjoys the lacy crumb.This time I thought of a bread that would be exactly to my taste. Twisted bread has a larger crust surface which in combination with a well-fermented crumb and the addition of roasted (dark) pumpkin seeds is a dream.100g whole wheat flour from Saturday's peasant market275g white flour from Saturday's peasant market275g manitoba Casillo500g water~130g starter15g saltMethod:8:00 - knead flours and water for 4-6mins on low speed10:00 - adding the starter and knead for 4-6mins on low speed10:30 - adding the salt and and knead for 4-6mins on low speed11:00 - strong fold on the table11:30 - adding seed and lamination (Room Temperature - 22-23 deg C)13:00 - coil fold #115:00 - coil fold #219:00 - moved into the fridge at 4 deg. C 10:00 (next day) - transfer it on the parchment paper and twisted each one11:00 - bake 10 mins. at 250 deg. C with steam and 20 mins. at 210 deg. C without steamIf 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! KitchenAid Professional amzn.to/38g9yAQReusable Silicone Stretch Lids: amzn.to/2PESlL7Hario Kettle: amzn.to/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking- Claudio Perrando: claudio-perrando.com
PROPER FERMENTATION of Sourdough Bread. | by JoyRide Coffee Bread by Joy Ride Coffee 2021-02-22 | PROPER FERMENTATION of Sourdough Bread. The tastiest breads, full of flavors, (and the most nutritionally available) are those that benefit from proper fermentation. But what are the signs of proper fermentation? We cannot speak of a successful fermentation of a bread that does not air in it. But we can see a beautiful fermentation in light loaves, full of air, without dense areas, full of delicate - transparent cells. Look especially at the appearance of the membranes and not at the holes. Openness is achieved through proper fermentation and a full proof.Airiness is a perfect sign of proper fermentation. Just like in life where we can't have absolute control of things in the same way as a baker you can't control the whole fermentation process exactly. The dough is on its own. The microscopic creatures are alive inside and their activity depends on factors that no baker can control no matter how much he thinks so. All we can do is control some variables as a general guide and then judge the level of fermentation through our senses, "reading" the signs that the dough transmits to us. We need to judge the degree of proof at every step of the process.In order to understand the fermentation level, I did some bread tests where the handling is minimal. So I didn't make the shape of the bread, but I baked it directly with the shape that remained in bulk.Formula:65g whole wheat flour from Saturday's peasant market130g white flour from Saturday's peasant market130g manitoba Casillo255g water70g starter7.5g saltMethod:7:00 - mixed flours and water10:00 - adding the starter and Rubaud knead for 4-6mins10:30 - adding the salt and Rubaud knead for 4-6mins11:00 - strong fold on the table11:30 - lamination13:00 - coil fold #114:00 - coil fold #215:30 - coil fold #3 (very delicate)19:30 - moved into the fridge at 4 deg. C (after 9:30 bulk at Room Temperature - 22-23 deg C)11:00 (next day) - transfer it on the parchment paper12:00 - bake 10 mins. at 240 deg. C with steam and 25 mins. at 210 deg. C without steamIf 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! KitchenAid Professional amzn.to/38g9yAQReusable Silicone Stretch Lids: amzn.to/2PESlL7Hario Kettle: amzn.to/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking- Claudio Perrando: claudio-perrando.com
100% Hydration. Amazing Sourdough. Crystal Bread. | by JoyRideCoffee Bread by Joy Ride Coffee 2021-02-12 | 100% hydration Sourdough Crystal Bread.After the low hydration bread (64%) that I published in the last video here on my channel (youtu.be/Pqgj6Msp_SM) I wanted to do an experiment with the same flour using a high hydration 100%.Many people say that it is very difficult to make this very high hydration bread. Through this video I tried to show that the method is quite simple. Others refuse to make such bread on the grounds that butter or jam does not sit on it. But this is a totally special bread that is not commonly eaten with butter. But taste is amazing. I mixed 325g of water with 325g of Manitoba Casillo (13% protein) and let them to autolyse for an hour. Then I kneaded by hand (Rubaud method) with 65g starter. After 30 minutes of rest I kneaded again by hand with 7.5g salt. I did 5 coil folds (30 minutes between) after which I had to leave home. The total bulk at room temperature 22-23 deg. C (calculated from the moment I put the starter in) was 8 hours and 30 minutes. When I returned in the evening, I put the pyrex dish in the fridge at 4 degrees Celsius until the next morning (12h) when I divided it into two parts and let it to rest on two baking sheets for an hour until the oven was heated. I baked them on the baking steel at 250 degrees Celsius for 10 minutes with steam and then 20 minutes at 210 degrees Celsius without steam. It is absolutely fascinating to see how the same flour behaves in extreme hydration conditions: low and high. Both full of amazing flavors.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! KitchenAid Professional amzn.to/38g9yAQReusable Silicone Stretch Lids: amzn.to/2PESlL7Hario Kettle: amzn.to/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking- Claudio Perrando: claudio-perrando.com
Open Crumb from STIFF DOUGH. 64% Hydration. | by JoyRideCoffee Bread by Joy Ride Coffee 2021-01-31 | How to get Open Crumb from STIFF DOUGH?~ special piano tune (Franklin's Waltz) by Paul Quinn - thank you very much Paul! ~ A question whose answers are not at all easy to find. We all know that high hydration loaves are more likely to have an open crumb. However, with a bit of intuition we can have a light and airy bread even at low hydration.The equation I tried to solve was however pretty simple. I used the fact that the stiff dough will ferment very slowly and will relax in a very long time. I did the autolyse quite short (just one hour) and then kneading in the kneading machine in two steps - with the starter and with the salt (30 mins delayed). I got a very tight and tense dough that I left overnight at 22-23 degrees Celsius in a very long bulk (~12h). In the morning I found it nice maybe doubled in size, round, shiny, full of air.But I had to make some decisions. I got some good, some bad.Unfortunately, the dough was not very relaxed. A better decision would have been if I had chosen a flour with a lower percentage of protein ~ 12%. I decided to leave it in the fridge for another two hours in the hope that it would relax - it would become more extensible. In the two hours it did not relax much.Another problem was the fact that the dough stuck to the glass bowl but I still detached it as simple as I could.I decided to simply divide it into two pieces (like in my lazy bread recipe, ciabatta style). If I had shaped it, I don't think the gas accumulated in the cells would have managed to push up the weight of the (still elastic) dough. That was a good decision for the crumb I guess.A bad decision was to pour too much water over the lava rocks at baking and keep them in the oven after the first 10 minutes (I was thinking about the second batch - I didn't want the stones to cool down). That gave me a strong crust a bit too thick for my taste.But the crumb and the fermentation, as you can see, looks niceFormula (for 4 "lazy" loaves - ciabatta style):650g flour (550g white flour + 100g whole wheat) 400g water80g sourdough starter15g saltMethodMixing flour&water 3-4 minutes on low speed on Kitchen Aid; one hour autolyse; kneading 3-4 minutes with starter on low-medium speed; half hour rest;kneading 3-4 minutes with salt on low speed; one hour rest; divided & moved into two tight balls; rest for 10 hours at 22-23 deg. C; moved into the fridgr for two more hours; divided and let them rest for one hour; baked as usual on baking steel at 240deg.C with steam for 10 minutes and 20 minutes at 210deg.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! New! T-shirts for home bakers: teespring.com/stores/bread-by-joyridecoffee KitchenAid Professional amzn.to/38g9yAQReusable Silicone Stretch Lids: amzn.to/2PESlL7Hario Kettle: amzn.to/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking
Understanding FINAL PROOFING in sourdough bread making. | by JoyRideCoffee Bread by Joy Ride Coffee 2020-12-14 | Understanding FINAL PROOFING.The final proofing always caused me problems. At the initial bulk fermentation, the texture and structure of the dough send you some information. You feel the dough in your hands and your hands transmit information to the brain. Then you make decisions.But the final proofing is like a black box. The dough sits in the basket at a certain temperature and waits for your decision to be baked. You can just look at it. Or you can press it with one finger and not understand anything. Or you can search the internet and get conflicting information.Legitimate questions arise:How long do I have to leave it? When is it ready to bake? Do the alveoli open? Are they collapsing? Isn't it overproofing? Won't it be underproofed?From my point of view, if you have a starter in good condition and you have made a proper bulk fermentation, then the final proofing is just an option, depending on your personal taste.I used the same strong flour (Molino Verrini type "0") as in the "pair" clip - Understanding Bulk Fermentation - youtu.be/AbGo7p-mgFk.For 3 loaves:825g - white flour Molino Verrini type "0"150g - wholemeal flour720g - water190g - sourdough starter22.5g saltMethod: 3 hours autolyse, knead with starter, 30 mins. rest, knead with salt, 30mins. rest, bench strong fold, 30 mins. rest, lamination, 60 mins. rest, first coil fold, 60mins. rest. second coil fold, shaping after 6 from starter inoculation Loaf 1: Bake with no final proofingLoaf 2: Bake straight from the fridge after 22h final proofing at 4 deg. CLoaf 3: Bake straight from the fridge after 46h final proofing at 4 deg. C Bake as usual on a baking steel for 10 minutes at 240 degrees Celsius with steam and 25 minutes at 210 degrees Celsius without steam.see my baking method here: youtube.com/post/UgyVXU1zbtYfpTiV_tx4AaABCQ?app=desktopIf 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! KitchenAid Professional amzn.to/38g9yAQReusable Silicone Stretch Lids: amzn.to/2PESlL7Hario Kettle: amzn.to/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking
Cozonac cu Maia. Sourdough ROMANIAN COZONAC. | by JoyRideCoffee Bread by Joy Ride Coffee 2020-12-02 | Cozonac cu maia. Sourdough Romanian Cozonac. I am pleased to present you one of the most popular product taken from romanian ovens. Even if I'm not an expert, I try and practice to make the tastiest one. My favorite recipe is from Silviu (Iasi - Moldova region) who was kind enough to give me a cozonac (as gift) that completely changed my perception about them.About Cozonac:Every nation has an "oven queen." In Romania, the "queen" that comes out of the oven, especially at family meals during the Christmas and Easter holidays is called "Cozonac". It is a traditional Romanian product that is inspired by French sweet bread and Russian enriched dough with butter, eggs, oils. We can find it in different variants in the Balkans. The Bulgarian neighbors also have something similar called "kozunak" and the ancient Greeks made a type of cake sweetened with honey and sprinkled with nuts, which was called "plakous". Hungarian friends use a similar dough to their delicious "kurtos kalacs". The romanian "Cozonac" is a kind of poorer relative of the fragrant king - "panettone", the Italian one.It has a perfectly balanced taste between sweet and fatty components complemented by flavors from the filling as you can rarely find in a food. Your nostrils will remain swollen with aromas and so will your house. An art. And what art can be more perfect than the one that works with so many senses? Appearance, texture, aromas, scents ...But to bake an amazing & authentic "cozonac" you need a lot of respect for what it represents for the whole nation. And to look through the authentic, unaltered recipes beyond chemicalized and industrialized production.If you are a beginner, like me, and you will try to do it at home with "sourdough starter", as I want to do it, you will have a huge challenge. Natural ferments do not feel very good in a sweet and high-fat environment. I'm still in tests but I think this video is a good start.Recipe & MethodStiff Sourdough Starter (prefermet)- 200g flour- 90g water- 40g sourdough (mine was at 85% hydration)Let it rise for 10 hours at 22-23 deg CDough- 670g strong flour - 260g milk- 330g stiff startet (from above)- 102g butter- 46g oil- 220g sugar- 166g egg yolks (~11 egg yolks)- 9.2g saltMix well 20-30mins, step by step, until gluten is medium/well developed. Then let it rest on room temperature (22-23deg C.) for 5 hours. Make coil folds at each 45mins. After 5 hours, divide it in two equal pieces and put them into the fridge for 8hours.Remove from the fridge an let it warm for 30-45 mins. Spread well and evenly on the table (about 1 cm thick) and add the filling (4 egg white ~ 120g, sugar 80g, nuts 200g, cocoa 10g), roll them and add it into trays. Let them at 22-23deg C for 10-13 hours.Paint them with egg yolk & milk, then bake them at 180-190deg C (some steam will help) for ~ 40mins.Will fit into your program if early in the morning you will mix everything then make folds until 13:00-14:00 then divide and move into the fridge. In the evening at 22:00-23:00 put them in trays and let them to proof overnight.Next morning bake them for 35-40mins. at 180deg. C.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!KitchenAid Professional amzn.to/38g9yAQReusable Silicone Stretch Lids: amzn.to/2PESlL7Hario Kettle: amzn.to/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukS
Trevors Champlain Sourdough Bread. The tasty bread you learn from. | by JoyRideCoffee Bread by Joy Ride Coffee 2020-11-18 | Truly one of the best tips when you are new to bread making is to repeat the same recipe. By modifying a few variables (especially small changes to proofing times and improvements to the handling method), you are much more likely to understand the process and feel the behavior of the dough. Otherwise, if you change the flour every time, the hydration, the amount of starter, the proofing times, the handling method you will be completely confused at the end. You also have to choose the highest possible bread standards but at the same time and offer the family the tastiest version of a bread. So, Trevor's bread signature, "Champlain Sourdough Bread", even if it's not the easiest loaf to do, it's a perfect recipe for learning. Even if you miss it countless times, its taste will never disappoint you. The secret discovered, who knows how, by Trevor is a simple magical relationship between whole spelt flour and whole rye flour 2: 1.See wonderful details here: http://www.breadwerx.com/champlain-sourdough-recipe-videoAnd at the same time, don't forget about his book that will redefine the way you look at bread and its production process at home: trevorjwilson.selz.com/item/open-crumb-mastery-for-the-intermediate-sourdough-baker-1-1Champlain Sourdough Recipe304g Water389g Bread Flour38g Whole Spelt Flour19g Whole Rye Flour50g Starter @ 100% Hydration (25g All-Purpose Flour/25g Water)9g SaltIf 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!KitchenAid Professional amzn.to/38g9yAQReusable Silicone Stretch Lids: amzn.to/2PESlL7Hario Kettle: amzn.to/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukS
Gluten development for Honeycomb PAN de CRISTAL. | By JoyRideCoffee Bread by Joy Ride Coffee 2020-11-11 | Gluten Development. One of the abstract things for amateurs when it comes to making bread at home is the development of gluten. What is a developed gluten? I chose this complicated bread as a process in which it is best seen how the development of gluten evolves.Formula:325g Robin Hood All Purpose flour (13.2g protein content)250g water + 80g water (later in process)12g olive oil7.5g salt65g sourdough starter(~ 104 total hydration)Method:mixing 250g water with 325g flour; autolyse 45mins; knead 4-5mins with starter; rest 30mins., knead when adding salted water in small steps 20mins. (if the dough need you can let it rest 5 mins between steps); 10 mins. rest; knead with olive oil, rest 45 mins; fold 1 - transfer to pyrex dish; rest 45 mins.; fold 2; rest 45 mins.; fold 3; rest 45 mins.; fold 4; rest 45 mins.; fold 5; rest 45 mins.; fold 6 (around 7h and half bulk fermentation at 22-23deg Celsius); two hours left; move into the fridge at 3-4 degrees Celsius for 15 hours; next day dividing; 2h final proofing; bake 10 min with steam at 250 deg. Celsius and 20 min without steam at 210 deg. Celsius.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!KitchenAid Professional amzn.to/38g9yAQReusable Silicone Stretch Lids: amzn.to/2PESlL7Hario Kettle: amzn.to/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking
BETTER OVEN SPRING, how to get . Step by step OVEN SPRING. | by JoyRideCoffee Bread by Joy Ride Coffee 2020-11-04 | When you start making bread at home, you have great emotions that the bread will not rise in the oven. In this video you will understand how to get a better oven spring. Step by step oven spring.Contrary to popular belief, beautiful growth in the oven is not exclusively due to the baking method and tensioning the dough at shaping. Virtually every step done correctly creates potential for the next step. If all the steps are completed correctly then you have a great potential to get a bread with a spectacular oven spring. If you miss some stages you have all the chances of being depressed when you look in the oven.Formula:- 80g whole spelt- 245g Robin Hood flour (13.2% protein content)- 240g water- 65g sourdough starter (100% hydration)- 7.5g salt76% hydration doughMethod:mix water & flour; 4h rest (autolyse ); knead with starter; 30 mins. rest; knead with salt; 30 mins. rest; strong fold; 30 mins. rest; lamination; 1h rest; coil fold 1; 1h rest; coil fold 2; 2 h rest; coil fold 3; 2h rest; shaping after 7h30min bulk at 22-23degrees C; 17h rest final proofing in the fridge at 3-4 degrees Celsius; bake 10 mins. on baking steel with steam at 240 degrees Celsius and 30 mins. at 210 degrees Celsius 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!KitchenAid Professional amzn.to/38g9yAQReusable Silicone Stretch Lids: amzn.to/2PESlL7Hario Kettle: amzn.to/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking
My LAZY BREAD. The most EASIEST [OPEN CRUMB] sourdough bread. | by JoyRideCoffee Bread by Joy Ride Coffee 2020-10-28 | Lazy Bread - from my point of view is the most easiest open crumb bread. At the base of this bread I put the ideas below:- As a home baker, the time you spend on bread is always limited. No matter how passionate you are, you can't sacrifice your family and time for the sake of dough.- A long leavened bread at room temperature is sweeter than a long leavened bread in the refrigerator which tends to give sour shades.- The fermentation rate of a low hydration dough is much lower compared to that of a high hydration dough.- The crust of a bread with low hydration is crispier and contrasts nicely with a lacy crumb.What resulted?I combined all these ideas in a simple method that, with small adjustments depending on the flour available, anyone can use it successfully at home. The bread does not require many skills because there is no pre-shaping, shaping, scoring, etc. The dough in the last phase is touched very little.So "Lazy Bread" it's a bread that requires your presence only 2-3 hours in the evening, it ferments itself at room temperature overnight. You can put it in the fridge in the morning and bake it the next day when you have time.It's a bread with medium hydration, 73% and 25% wholemeal flour. A strong flour (high protein content) will help. If you don't have strong flour you can lower the hydration.It perfectly combines the special taste of long leavening at room temperature, the crust specific to low-hydration loaves and the lacy crumb texture of the high-hydration breads. A bread that you can simply have it on the family table, especially on weekends. It is made without effort and always comes out special. I called it "lazy bread" because you can do it at home very easily, even when you are a very busy person. And what is more important is the fact that, if you have a healthy starter and you do some good development of gluten at the beginning, the bread comes out "open" every time. I call it "Lazy" because it ferments slowly due to low hydration and especially because even lazy people like me can do it.Formula:80g whole wheat "le 5 stagioni"245g manitoba white flour Molino Verrini type "0"230g water7.5g salt65g sourdoug starter (100% hydration)Method:19:00 mixing flours & water then rest (autolyse)20:00 knead with starter for 4-6 mins. then rest20:30 knead with salt for 4-6 mins. then rest21:00 strong fold on table then rest21:30 lamination then rest/* 22:30 coil fold then rest on room temperature ~ 22 degrees Celsius /* - optionalNext morning:7:00 moved into the fridge to cool down7:30 shaping like ciabatta then rest9:30 bake 10 mins. at 250 degrees Celsius on baking steel with steam and 25 mins. at 220 degrees Celsius without steamIf 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!KitchenAid Professional amzn.to/38g9yAQReusable Silicone Stretch Lids: amzn.to/2PESlL7Hario Kettle: amzn.to/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking
Understanding BULK fermentation. The KEY step for OPEN CRUMB and FLAVOR development. | JoyRideCoffee Bread by Joy Ride Coffee 2020-10-21 | Hope this video will help us understanding bulk fermentation. I always looked for shortcuts to make an "amazing" bread. As I saw on the internet, on social networks. But shortcuts were always hard to find. The only certainty I have at the moment is that the key to a tasty & "wow" bread stay in the bulk fermentation stage. Bulk fermentation begins when the starter is added to the dough. It ends when the dough is turned out for preshaping or shaping. Both, underproofing and overproofing it will destroy any chance of getting open crumb. The bulk period is what makes a bread tasty and full of flavors. The longer the bulk, the greater the flavors of fermentation your bread will develop. The art consists in the fact that the fermentation must be long enough to obtain the maximum flavor but at the same time not too long so as not to compromise the structure of the dough. In addition, a properly leavened bread will stay fresh for several days. So, the skill of the baker is to find the equilibrium between proper flavor development and structural development. Here I tried to make a video in which we can see as explicitly as possible the evolution of the bulk fermentation and the results that can be seen in the crumb. Of course, the experiment could have been better and it would have been especially interesting to see what the crumb looks like after a bulk of 7-8-9 hours for this flour. But my ability to produce bread is limited. I hope the video will help you anyway.For 3 loaves:875g - white flour Molino Verrini type "0"100g - wholemeal flour765g - water190g - sourdough starter22.5g saltMethod:2 hours autolyse, knead with starter, 30 mins. rest, knead with salt, 30mins. rest, bench strong fold, 30 mins. rest, lamination, 60 mins. rest, first coil fold, 90mins. rest.Loaf 1: shaping, final proofing for 17hours in the fridgeLoaf 2: coil fold, rest 60 mins., shaping, final proofing for 17hours in the fridgeLoaf 2: coil fold, rest 60 mins., coil fold, rest 60 mins., shaping, final proofing for 17hours in the fridgeBake as usual on the steel plate for 10 minutes at 240 degrees Celsius with steam and 35 minutes at 210 degrees Celsius without steam.see my baking method here: youtube.com/post/UgyVXU1zbtYfpTiV_tx4AaABCQ?app=desktopIf 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!KitchenAid Professional amzn.to/38g9yAQReusable Silicone Stretch Lids: amzn.to/2PESlL7Hario Kettle: amzn.to/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking
My WHOLE wheat SOURDOUGH bread recipe. Improved method. | by JoyRideCoffee Bread by Joy Ride Coffee 2020-10-14 | Whole wheat sourdough bread full of air is one of the most challenging loaves. Every detail counts: flour, grinding, method, skill, handling, fermentation and so on.Recipe:325g whole wheat flour (Le 5 Stagioni Mora: Whole-wheat flour from extra virgin grinding)100g water (in bran) + 135g (in flour) + 15g + 10g (added later in two steps)7.5g salt70g sourdough starterMethod:I approached the bread in the video with a relatively low hydration for a whole wheat bread that allowed me to be efficient at kneading. I separated the bran, I ground it in an old-fashioned coffee grinder and then I hydrated it overnight in 100g of boiling water. The next day I added it to the dough.2h autolysis, 30mins. rest, 6 mins. kneading with the starter, 30mins. rest, 6 mins. kneading with salt, 30 mins. rest, strong folding, 30 mins. rest, lamination, 90mins. rest, preshape / fold, 60mins. rest, shaping. 1 hour rest at room temp (22 degrees Celsius) + 16h in the fridge at 4 degrees Celsius.Bake as usual on the steel plate for 10 minutes at 240 degrees Celsius with steam and 35 minutes at 210 degrees Celsius without steam.see my baking method here: youtube.com/post/UgyVXU1zbtYfpTiV_tx4AaABCQ?app=desktopIf 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!KitchenAid Professional amzn.to/38g9yAQReusable Silicone Stretch Lids: amzn.to/2PESlL7Hario Kettle: amzn.to/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking
OPEN CRUMB sourdough SEMOLINA (semola rimacinata). The most simple bread RECIPE. | by JoyRideCoffee Bread by Joy Ride Coffee 2020-10-12 | Semolina bread recipe. One of my Greek subscribers (Niki Nikolakaki) asked me to show my method for a sourdough semolina (semola rimacinata) bread with open crumb. Even if it is not a flour used especially for bread, in my visits to Greece I saw that yellow fluffy loaves, made with semolina, can be bought at every bakery. Semolina is a flour, mainly used in making pasta, that can be worked with quite well, but to make it open crumb requires a little understanding and effort.I happened to do it in a busy period for me, I didn't have much time to take care of it. My idea was simple, to develop the gluten as well as I can and to make the first proofing (bulk) overnight in a cool place (on a cool balcony ~16-19 degrees Celsius).Formula for two loaves:650g semolina rimacinata (le 5 stagioni - 12% protein, DURUM WHEAT SEMOLINA REMILLED)530g water130g semolina starter15g saltMethod:30mins. autolyse, knead with starter, 30 mins. rest, knead with salt, 30 mins. rest, strong fold, 30 mins. rest lamination, bulk overnight at 16-19degrees Celsius, shaping, 10h final proofing in the fridge, bake on baking still 10mins. at 240 degrees Celsius with steam and 35mins at 210degrees Celsius 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!KitchenAid Professional amzn.to/38g9yAQReusable Silicone Stretch Lids: amzn.to/2PESlL7Hario Kettle: amzn.to/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukS
YEAST WATER Bread Recipe. Focaccia with (pear) Yeast Water | by JoyRideCoffee Bread by Joy Ride Coffee 2020-09-26 | Yeast Water Bread Recipe. A pear. It can be the source of a new form of life that leavens bread. I am not an expert in fermented waters but nature always knows better what to do. The complicated times we are going through (during the pandemic) makes us reflect more on life and its joys. And bread is a simple joy. Lucky, but also with a lot of effort, we managed to enjoy a few weeks in wonderful Greece, to return with tasty ingredients (so good for a focaccia) and with reloaded hearts.I made the fermented water simply by pouring water over the pieces of pear and leaving it for 3 days at room temperature. From time to time I shook the jar, twice a day.I don't believe much in "recipes" so for focaccia I did not follow a specific recipe but I only aimed to briefly develop gluten in the initial phase (autolyse would have helped but I didn't have time to do it) and then to follow the fermentation. You can find the quantities and the method in the video.Obviously you can use sourdough starter instead of fermented water. The differences in taste and texture are subtle but I would say they are in favor of fermented waters. The crunv is more delicate, and lacks acidity. But here is a large territory to study absolutely subjectively.The secondary images were filmed in the fascinating Greek islands of Naxos, Paros, Skopelos and Alonnisos.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!KitchenAid Professional amzn.to/38g9yAQReusable Silicone Stretch Lids: amzn.to/2PESlL7Hario Kettle: amzn.to/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSA good source of inspiration for focaccia is Maurizio: theperfectloaf.com/a-simple-focaccia
LACY CRUMB quest. Open crumb sourdough bread. | by JoyRideCoffee Bread by Joy Ride Coffee 2020-08-17 | LACY crumb sourdough bread recipe. "It's as if every single hole in the loaf has been inflated to its maximum capacity and then baked into place. There are absolutely no dense spots in a crumb like this. It's mostly just air. And the crumb glistens like a snowflake in the sun. Lacy crumb is a beautiful thing to behold. It's really a sign of perfectly developed dough, maximal fermentation, and skillful handling. [...] Fermentation, fermentation, fermentation. This is the key. If your loaf is not maximally proofed, then there is little chance of achieving laciness."Trevor J. Willson - Open Crumb Mastery (trevorjwilson.selz.com/item/open-crumb-mastery-for-the-intermediate-sourdough-baker-1-1)My "road" is still long to the laciness that Trevor talks about in his sensational book which, I must admit, has somehow changed my life. In my quest of the lacy crumb, I made two special loaves that deserve at least a beautiful video here on my channel. For immortality.Formula for two loaves:550 white flour italaian: le 5 stagioni100g whole wheat (coarsely ground)530g water130g sourdough starter (100% hydration)15g saltMethod:mixing flour & water2h rest (autolyse)4-6 mins. kneading with starter30mins rest4-6 mins. kneading with salt30 mins. reststrong fold on table30 mins. restlamination60 mins. restfold 160 mins. restfold 2120 mins. restshaping18h final proofing in the fridge at 4 degrees Celsiusbake 10 mins. with steam at 240 degrees C and 30 mins. without steam at 210 degrees Celsius (see my baking method here: youtube.com/post/UgyVXU1zbtYfpTiV_tx4AaABCQ)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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking
How to make Sourdough Baguettes at Home. | by JoyRideCoffee Bread by Joy Ride Coffee 2020-07-29 | How to make sourdough baguettes at home? Apparently it is very complicated to make a correct fermentation and then a perfect shaping of the baguettes. As a hombaker you will never have the experience of a baker who forms tens or hundreds of baguettes every day. But that doesn't mean you can't put light, perfectly fermented baguettes on the family table, with a lacy crumb, with a thin and crispy crust. Surely the whole family will be around them and you will enjoy them warm.Apparently the process can seem long. But in fact you can start in the evening and you will do some simple operations from time to time for 2-3 hours (mixing, kneading, folding) after which the next afternoon (or even the next morning) you will make their final shape and final proofing. Cold fermentation is very forgiving. Basically at 4 degrees Celsius there is not much difference that it stays in bulk for 20 or 26-30 hours. Maybe changes will be in terms of taste.T80 flour is a great flour, probably the tastiest that can be found here in Romania (is sold by moaracupietre.ro). It is ground on stones at a water mill by some extraordinary people who have been doing this for many generations. It's amazing how they can keep such a mill running. You will see it in the images in the video, it is a real treasure.I think this T80 flour is perfect for french baguettes.Formula:205g T80 flour from stone watermill205g white flour from peasant market290g water80g sourdough starter (100% hydration)8.5g saltMethod:2 hours autolyse, knead with starter, 30mins rest, knead with salt, 30mins rest, strong fold on table, one hour rest, coil fold, 20hours in the fridge at 4 degrees Celsius, 30-60min at room temp, preshape, one hour rest, shaping, 2 hours final proofing, bake on baking still 10mins at 240 degrees Celsius with steam and 25mins at 210 degrees Celsius 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!KitchenAid Professional amzn.to/38g9yAQReusable Silicone Stretch Lids: amzn.to/2PESlL7Hario Kettle: amzn.to/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Claudio Perrando: claudio-perrando.com- Trevor Jay Wilson: instagram.com/trevorjaywilson
100% WHOLE Wheat Bread Recipe | by JoyRideCoffee Bread by Joy Ride Coffee 2020-07-03 | One Day WHOLE Wheat Sourdough Bread Recipe.First of all, thanks to Daniel Ion ("Casa del Pan" bakery , Bucharest) for the flour received as a gift. WHOLE Wheat Sourdough Bread Recipe was on my list.Due to the nature of wholemeal flour, it is generally difficult to obtain a bread with a large volume and open alveoli like a white one. But working carefully, with a lot at understanding and care, with proper fermentation, you can get one that should be soft and fluffy, not “heavy like a brick”. A finely ground flour and hydration of bran overnight helps a lot.In the future I will work on this bread, especially in terms of fermentation and hydration.Formula:325g whole wheat100g hot water for bran hydration140g + 15g water65g sourdough starter (mine was white)7.5g saltMethod:I sifted flour and hydrated bran in hot water overnight. Mix water & flour & bran, one hour autolyse, add starter & knead 4-6mins, 30 mins. rest, add salt and knead 4-6mins with a splash of water, 30 mins rest, strong fold on table , 30mins rest, lamination on wet table, 1 hour rest, one coil fold, rest for 1h30min, shaping then 30min rest on a counter at room temperature (26 degrees C) then 3 hours cold proofing in the fridge. Bake as usual 10min at 240 degrees C with steam and 30min at 210degrees C without steam. see my baking method here: youtube.com/post/UgyVXU1zbtYfpTiV_tx4AaABCQ?app=desktopIf 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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbakingIf you're like me animated by the same passion, subscribe & comments are most welcome.
100% HYDRATION sourdough bread. Close to DISASTER | by JoyRideCoffee Bread by Joy Ride Coffee 2020-06-28 | Kamut flour sourdough bread recipe. 100% HYDRATION bread.I had a very complicated mission. I had to bake a delicious bread for two wonderful girls. Inspired I chose a tasty Kamut flour and uninspired I chose very high hydration (100% water). The aromas of this flour remind me of my childhood. I told them I would use "baby flour." You will see that things did not go perfectly at all but in the end I adapted and made some small loaves that hide a special crumb inside. The taste and texture were great as I expected. When things don't go perfectly, don't give up but adapt. As long as the fermentation is optimal, the results are great. But things can always be done better. Even if the video is not the best example to follow, I think that a lot can be learned and many conclusions can be drawn from it. Especially when it comes to getting open crumb at home. Formula:650g kamut flour650g water135g sourdough starter (100%)7.5g saltMethod:- 3 hours autolyse- mix with starter- 30mins. rest- mix with salt- 30mins. rest- "fold"- 30mins. rest- 4 folds every hour for 4 hours [Total bulk fermentation at room temperature: 6 hours]- I continued the bulk fermentation in the fridge for 15 hours at 3-4 degrees Celsius.- 30 minutes rest at room temperature- split the dough like a small ciabattas- one hour final proofing at room temperature (23degrees C)- bake for 10 minutes with steam at 260g C and 15 minutes at 200grC without steamIf 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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by great bakers:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbakingLaid Back Guitars by Kevin MacLeod este licențiată în baza unei licențe Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)Sursă: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100181Artist: http://incompetech.com
Gluten Washing Test. Wet Gluten Comparison. | by JoyRideCoffee Bread by Joy Ride Coffee 2020-06-20 | This "gluten washing test" was just an evening game with my daughter. For relevance I used two flours. The weakest and cheapest mill flour from the previous clip (youtu.be/uGC3fYYieto) and the strongest I have - Manitoba. The number of proteins is not written on the package and the information on the internet is a bit contradictory (sometimes it appears with 12% other times with 15%) I am inclined to believe that it has 15%.Surprisingly, there is much to learn from such experiment. You can easily test and evaluate any flour, you can see and understand how gluten is formed, what features does it have, think about health. Health, the reason why we will definitely want to ferment the loaves in an area close to perfection. And you will understand why sourdough bread is easier to digest than fast-made commercial yeast bread.In addition, this wet gluten (I supose) could be used as an enriching to a low-protein flour (I've seen here many complains about low protein content in flours around the world). I still prefer flour in its natural state but if any of you will try to do this experiment I would be very happy to know if it worked. It can probably be dried and stored for a longer period. I don't know exactly how.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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbakingBrandenburg Concerto No4-1 BWV1049 - Classical Whimsical by Kevin MacLeod este licențiată în baza unei licențe Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)Sursă: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100303Artist: http://incompetech.com
Common WEAK FLOUR, sourdough bread test. 70% vs 80% | by JoyRideCoffee Bread by Joy Ride Coffee 2020-06-16 | WEACK FLOUR, sourdough bread recipe. I like to believe that every flour has its own potential for open crumb. The limits are in our hands. So a lot to learn when playing with Weak flour sourdough bread.I bought flour from a mill in the Danube meadow (southern Romania). It is a simple and cheap flour that feeds the rural population in that area. It does not write the percentage of protein on it but you will realize from the video that it is a very weak flour (seems to be very low protein content). But let's remember (with the help of the video) that a weak (and cheap) flour is not necessarily a bad flour.In order to appreciate it, I made two doughs with different hydrations (70% and 80%). You can see the final result in the video. The taste and texture was good, especially as expectations were low.Considering that it is the first time I make bread from this flour, the result is satisfying and encouraging for the future.Formula:325g flour (275g white + 50g whole wheat)- wet dough: 255g water- "stiff" dough: 220g water65g sourdough starter (100% hydration)7.5g saltMethod: - 2hours autolyse- mix starter- 30 mins rest- mix salt- one hour rest- laminationwet dough: 4 coil folds"stiff" dough: 2 coil folds- total bulk: 6 hours- shaping- final proofing in the fridge for 18 hours- bake as usual: youtube.com/post/UgyVXU1zbtYfpTiV_tx4AaABCQ?app=desktopInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbakingIf you're like me animated by the same passion, subscribe & comments are most welcome.OTHER VIDEOS YOU MIGHT LIKE:OPEN CRUMB - Fast Forward (Bread) TUTORIAL: youtu.be/VWRgfbR9x8cThe FASTEST sourdough (open) BREAD RECIPE: youtu.be/20luegVJ-L4NEW Starter (2020) vs. OLD Starter - Sourdough Bread Challenge: youtu.be/WDQWhHkeK74Sourdough Bread Lesson: youtu.be/HikRD-1qsjQHow To Make SOURDOUGH Starter 2020: youtu.be/31fcX0HFgIoAirport Lounge - Disco Ultralounge by Kevin MacLeod este licențiată în baza unei licențe Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)Sursă: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100806Artist: http://incompetech.comHOW TO MAKE LIGHT RUSTIC BREAD. - youtu.be/9JRven7O4ewCan we make sourdough AIRY BREAD from STIFF DOUGH with ordinary WEAK FLOUR?: youtu.be/Dlwbr42EpOwWET DOUGH, kneading, handling, folding, shaping: youtu.be/GxutXYSJDLEThe most Simple Sourdough BREAD RECEIPE: youtu.be/Dp2AAaNXmAUPAN DE CRISTAL - 106% hydration, sourdough, handmixed: youtu.be/pcAhxsl-UVEPAN DE CRISTAL. Failure (ep. 1) - kneading and folding: youtu.be/7km6ktFSwZcPAN DE CRISTAL. Failure (ep. 2) - kind of ... shaping: youtu.be/yDfRZrS4OI4PAN DE CRISTAL. Failure (ep. 3) - baking, revealing ... and disappointment: youtu.be/eywNN8iRWIUHomemade sourdough CIABATTA | by JoyRideCoffee: youtu.be/ySGaQ3O70KsLebanese sourdough PITA BREAD: youtu.be/O7xiJfUuWtI
Dough Structure. | by Joy Ride Coffee Bread by Joy Ride Coffee 2020-06-01 | Dough Structure. A successful bread needs a structure to be built. It is what, as a beginner, I understood quite hard. It is an aspect that those who want to make beautiful breads must keep in mind. Those who "enlightened me" were as usual - Trevor Jay Wilson: instagram.com/trevorjaywilsonand Kristen method (fullproofbaking): instagram.com/fullproofbakingThe structure consists of a network of gluten (developed by us with the help of water and flour, using simple technics - kneading, folding) and gas produced by sourdough starter ferments. Time and patience are the best friends of sourdough bread.The natural ferments in the starter have their own rhythm, this is the reason why a sourdough bread develops more slowly over time compared to the industrial method with commercial yeast. With a huge gain in terms of flavors and nutrients. Formula:325g flour (270g high protein flour - Manitoba Casillo + 55g tasty whole wheat flour, stone groundend from a local mill) 255g water7.5g salt63g sourdough starter (100% hydration)Method:2 hours autolyse - mix sourdough - 30 mins rest - mix salt - 30 mins rest - strong fold - 30 mins rest - lamination - 1 hour rest - first coil fold - 1 hour rest - second coilfold - 1 hour rest - third coilfold - 1 hour and half rest - shaping - 18 hours rest in the fridge - bake 10 min on baking steel at 240g C with steam and 30 min at 210g C without steamsee my baking method here: youtube.com/post/UgyVXU1zbtYfpTiV_tx4AaABCQ?app=desktopIf 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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking
How I IMPROVED my 50% WHOLE WHEAT Bread Recipe? | by JoyRideCoffee Bread by Joy Ride Coffee 2020-05-15 | Remember my 50% WHOLE WHEAT Bread Recipe? Self-sufficiency does not help when we want to make the perfect loaves. Last time's my 50% whole wheat loaf (youtu.be/BrFT5AzY2PU) was successful enough to trigger me to explore more. The wheat I have is organic wheat (BioFarmLand - local farm) but it is a low protein wheat, a soft common european wheat. It gave me a lot of headaches. Every time I put it into the dough in a proportion higher than 30%, it caused me problems. As we know bran is the enemy of gluten membranes. This time I used a simpler method than last time where I was inspired by Kristen's method - fullproofbaking video (youtu.be/TTweGugkHcg) - with splitting two doughs and laminate together. I left the bran to soak in boiling water overnight. It becomes creamy and no longer seems to affect the gluten network. I will explore more in the future. Like any bread lover who wants to eat one as healthy as possible.Formula: 180g high protein content flour (manitoba Casillo ~ 13% protein) 180g fresh milled whole grain (Mockmill100) from biofarmland.com/en50g boiled water for soaked bran 70g sourdough starter (100%)250g water 7.8g salt Total hydration 84% Method: I separated the bran from the flour and put it in boiling water overnight. (~ 15g bran and 50g boiled water). In the morning I mixed the water with the flours and the soaked bran and left it to autolyse for 45 minutes. I kneaded with 70g of sourdough starter after which I left it to rest for 30 minutes. Adding the salt I made a new kneading after which I left it to rest again for 30 minutes. I folded it tightly and left it for another 30 minutes. The lamination behaved very nicely. 3 coil-folds followed, one hour apart. After the last fold, it was another hour and a half before I shaped it. A total of 6 hours have passed since the starter was inoculated (6 hours of bulk). In the final proofing stage, I left it in the fridge for 20 hours at a temperature of 3-4 degrees Celsius. Baked as usual according to the procedure described here: youtube.com/post/UgyVXU1zbtYfpTiV_tx4AaABCQ?app=desktopIf 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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukS
Homemade NO KNEAD Sourdough Bread Recipe. | by JoyRideCoffee Bread by Joy Ride Coffee 2020-05-09 | Here is my NO KNEAD Sourdough Bread Recipe. It's no secret that I'm obsessed with open crumb. Because of this, no knead bread has never been my favorite. Especially since I like to have my hands deep into the dough. Ironically, although this loaf requires almost no handling, such bread (no knead - but still with open alveoli) can only be made by someone with experience in making sourdough bread. Contrary to many people's beliefs, this method is not for beginners.You need to know well the flours, how it behaves over time depending on hydration, how active / inactive your starter is on some temperatures. How to take advantage of naturally generated tensions and how to amplify them. You must have experience in the breadbaking to make a loaf and work just with time and with your mind. Not with your hands. But it's a bread that any home baker is worth to try.My loaf was inspired by a wonderful recent post on youtube called: Culinary Exploration (youtube.com/watch?v=4r8irdLuUtc).Formula: 280g manitoba Casillo white flour (high protein flour)50g ancient grain Bio Dinkel Mehl Type 1050 - from local DM store (it's a german store)230 water62g sourdough starter (100% hydration)7.5g saltTotal hydration: 72%No Knead method:Mix water with salt & starter (it is not easy to dissolve) & flour. Let it rest for 2 hours at room temperature. Strong fold then rest again in a pyrex dish for 4 hours. Total bulk - 6 hours. Shaping and cold proofing in the fridge for 12 hours. Bake straight from the fridge on baking steel for 10-12 mins. at 240 degrees Celsius with steam and 30-35 mins. at 210 degrees Celsius without steam.Inspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbakingIf 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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukS
All puropose SOURDOUGH BREAD. 10.5% protein flour. | by JoyRideCoffee Bread by Joy Ride Coffee 2020-05-03 | All puropose SOURDOUGH BREAD. I received a lot of questions about getting light, open and airy loaves with low protein content flour. Especially since in the days of the pandemic it is quite difficult to find strong flours and everyone has to use "all purpose flour".For this bread I used a local flour, 10.5% protein content. "Pambac" flour, considered weak. I guess it could be the equivalent of American all-purpose flour. Or rather less. I have never used American flours, BP or AP flour, although I would like to. Seems to be fantastic compared to the ones I find in my country.Certainly, as a beginner, a strong flour (with a high percentage of protein) helps a lot. The learning process would be impossible without good bread flour. But once we start to understand the nature of the flour and the bread making process, with properly fermentation we can see some ways to get nice loaves.The one in the video can obviously be improved. There is still a lot of work to be done on it. We can change the hydration, the autolyse times and especially the fermentation times. We must practice the skill continuously. There are extremely many approaches you can choose from. For this flour I used a low-medium 70% hydration and I've made a long autolyse so that the dough becomes extensible as much, maybe almost like a wet dough. It may not be the best way. The surprise was not necessarily the inner structure but this translucent core with a pleasant-sweet taste, complex for a white flour, but well balanced. Sometimes a common flour on the supermarket shelf hides nice flavors that you would not have thought of.Formula for two loaves:650g flour (10.5% protein content - local "Pambac" flour)440g water128g sourdough starter (100% hydration)15g salt70% hydrationmixing water with flour6h autolysesourdough inoculation & kneading (3-5 mins) 30 mins. restadding salt & kneading (3-5 mins.), 30 mins. rest strong fold, 30 mins. rest lamination, 60min rest coil fold nr. 1, 60 mins rest coil fold nr. 23 hour rest (total time 6 and a half hours at 22 degrees Celsius)final proofing in the fridge (8 hours at 3-4 degrees Celsius)bake 15 mins on baking steel at 240 degrees Celsius with steam (puring water over hot lava rocks) and 30 mins. at 210 degrees Celsius without steam (see here: youtu.be/VWRgfbR9x8c?t=324)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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbakingAirport Lounge - Disco Ultralounge by Kevin MacLeod este licențiată în baza unei licențe Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)Sursă: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100806Artist: http://incompetech.com
Sourdough (open crumb) pizza recipe. For my 1000 subscribers :) | By JoyRideCoffee Bread by Joy Ride Coffee 2020-04-26 | Party time. Sourdough ("open crumb") pizza recipe :) On the occasion of 1000 subscribers, here is a very simple pizza recipe from the "open crumb" category. Italians, please don't judge me too badly. I am your fan and I will respect your delicious traditional food.My kiddo tells me that any self-respecting youtuber makes a special event when it comes to round number. So, sourdough (open crumb) pizza time!Dough formula for 4 pizza:Flour: 670g (a strong flour helps)Water: 440gSalt: 15gSourdough starter: 60g67% total hydrationMix well toghether, rest for one or two hours. Knead a bit. Then 4-5h proofing at room temp (or alternatively 24 hours in the fridge) . Once leavened, the dough can be frozen and used when you need it.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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSMy inspiration: -Amazing Alex, The French Guy Cooking: youtube.com/user/FrenchGuyCooking- Codruta: http://blog.codrudepaine.ro/2011/07/pizza-margherita-ii/- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking
My 50% WHOLE WHEAT sourdough recipe. A tasty and healthy sourdough bread recipe. | by JoyRideCoffee Bread by Joy Ride Coffee 2020-04-25 | My 50% WHOLE WHEAT sourdough recipe. By its nature, wholemeal flour gives a tighter bread. But still with a little understanding you can take it in a direction in which the fermentation is a special one. This is one of the first loaf that showing its value.I don't have much experience with high percentages of wholemeal flours in my loaves. But this is something that makes me happy because I have a new challenge. The method in the movie worked somewhat, but it's not my favorite. A world of trials opens up for me and I hope to discover new things related to the nature of whole grains.Formula:Mix 117g water, 165g whole wheat flour, 3.7g salt cool down in the fridge for one hour then 10-12hour rest overnight at room temperature. Next day mix 140g water, 165g bread flour and let it rest in autoyse for one hour. Knead 30g + 30g sourdough starter for each dough. After 30mins. Add 3.7g salt in breadflour dough and knead until gluten network is well developed. After one hour rest laminate both dough together (the method is inspired by Full Proof Baking - see her channel). Two coilfolds in next two hours then let it two more hours to rise. After 5 hours and half bulk (from sourdough inoculation), shaping and rest it in a cold fridge for 18hours. Baked next day as usual: ~10-15 mins at 240 degrees C on baking steel with steam and 30 mins. at 210 degrees 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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking
WILD CRUMB or EVEN CRUMB: How to get them. | By JoyRideCoffw Bread by Joy Ride Coffee 2020-04-18 | 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 water130g sourdough starter (100% hydration)15g saltMethod:mix flour & water - 3 hours autolyse mix sourdough starter - 30 mins rest mix salt - 30 mins reststrong sf - 30 min restdividing & lamination - 1 hour restfirst coil fold - 1 hour restFor "wild" one:shaping after 5 hour bulk (from starter inoculation)18 hours final proofing in the fridgeFor "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 fridgebake 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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking
NO more STICKY DOUGH. A step by step guide to unsticky dough. | by JoyRideCoffee Bread by Joy Ride Coffee 2020-04-11 | Unsticky dough. As a beginner the biggest problem when you start making bread is to manage to handle the dough in such a way that it does not stick: by the bowl, by the hands, by the table, by anything. For my small and intelligent audience on this channel I prepared a special clip for this issue. I hope it helps.For relevance I've made a dough with high hydration and a mixture of strong flour with an extensible one - whole wheat spelt (fresh milled at home).Formula: 650g flour (470g bread flour + 110g whole spelt + 70g semolina)530g water125g sourdough starter (100% hydration)15g salt~83 % total hydrationMethod:mix flour & water - 3 hours autolyse - mix sourdough - 30 mins rest - mix salt - 1 hour rest - lamination - 1 hour rest - first coil fold - 1 hour rest - second coilfold - 1 hour and half rest - shaping - 18 hours rest in the fridge - bake 15 min on baking steel at 240g C with steam and 30 min at 210g C without steamIf you're like me animated by the same passion, subscribe & comments are most welcome.Inspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbakingI 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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukS
Homemade sourdough CIABATTA | by JoyRideCoffee Bread by Joy Ride Coffee 2020-04-04 | Homemade sourdough CIABATTA. Sometimes, in homebaking, it is good to get out of the "classic bread" and try the "great breads" of the world. Ciabatta is one of them. But let's not forget about the well-defined alveoli and the open crumb. Ok?The recipe and method of my ciabatta (ciabattine) is inspired and adapted after the excellent post of Maurizio from The Perfect Loaf website: theperfectloaf.com/ciabatta-bread-recipeFormula:386g strong white flour100g whole wheat flour414g water (keep 40g for basinage)18g olive oil85g sourdough starter (100 %hydration)10g salt528g total flour (386g bread flour + 100g ww flour + 42g flour from starter)474 total liquid (414g water + 18g olive oil + 42g water from starter)Total hydration: 89% Method:mixing flour & water (keep 40g of water for basinage step) then one hour rest (autolyse)mixing sourdough then 30 min rest at RTmixing salt then 1h rest at RTlamination then rest for 45 mins.1st coil fold then rest for 45 mins.2nd coil fold then rest for 1 hour 3rd coil fold 18h bulk in the fridge at 4 degrees Celsius1h (next day) rest on room temperatureshaping1h30min final proofing on room temperatureBaked on baking steel 10 mins. at 250 degrees Celsius with steam and 25 mins. at 210 degrees Celsius 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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by great bakers:- Maurizio Leo: theperfectloaf.com- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking
The FASTEST sourdough (open) BREAD RECIPE | by JoyRideCoffee Bread by Joy Ride Coffee 2020-04-01 | Here is my FASTEST sourdough BREAD RECIPE. It lasted 6 hours and 45 minutes. Most people find it difficult to make sourdough bread because the waiting time is far too long compared to commercial yeast. I took advantage of these days when I had more time in the house and I made a "quick bread". I found a perfect place for fast fermentation, in a closed shelf heated by my Bezzera Espresso Machine. 6 hours and 45 minutes, so close to one with commercial yeast. I took pictures and we enjoyed a tasty sweet white bread. Crusty loaf with an interesting open crumb I guess preferable for dipping ... Surprising is that the short proofing gave a creamy crumb that remained fluffy for several days.Formula:280g bread flour50g semolina rimacinata65g sourdough starter (100% hydration)7.5g salt255g waterMethod:mixing flour and water30 min autolyse at room temperatureslap & fold kneading with salt & starter for 5 minutes30 mins rest at 28-29 degrees Celsiuslamination1 hour rest at 28-29 degrees Celsiuscoil fold nr. 11 hour rest at 28-29 degrees Celsiuscoil fold nr. 21 hour rest at 28-29 degrees Celsiusshaping2 hours cool down in the fridgebake for 10 min. at 250 degrees Celsius on baking steel with steam and 30 min. at 210 degrees Celsius without steam (see my "OPEN CRUMB - Fast Forward (Bread) TUTORIAL" video for baking method)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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking
Understanding SOURDOUGH STARTER. New Starter (2020) vs. Old Starter | by JoyRideCoffee Bread by Joy Ride Coffee 2020-03-28 | Understanding SOURDOUGH STARTER. I have always wondered if it is true that an old and stable sourdough starter is indeed more active than a young one. Or directly said if it makes better loaves. So I made a new starter (I started it on March 15th) and made a loaf after just 9 days. At the same time I made another identical bread with my old starter (6 years old). At both I tried to do things as correctly as possible. Same formula for both (250g bread flour, 100g whole wheat flour, 265g water, 65g starter, 7.5g salt). For one bread (everything double for two - like I did).The one with the new starter required in the bulk phase around 9h at RT instead of usual 6h as it lasts for the old starter and 6 coil folds instead of 3 as it required the one with the old starter. Each of us has different sourdough starters. It is very clear to me now why proofing times are not the same for everyone. And why recipes don't always work.Cold proofing was 15-16h for both.I hope I do not take wrong conclusions, it seems that with some adjustments, we can get airy open crumb loaves shortly after the creation of a new starter (despite the fact that this one has not come out perfectly for the moment - bit lack of tension, maybe soon). The truth is somewhere in the middle. Baked 15 mins on baking steel at 240g C with steam and 30 mins 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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by great bakers:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking
Sourdough Bread Lesson. With my kiddo. | By JoyRideCoffee Bread by Joy Ride Coffee 2020-03-25 | A sourdough bread making (pseudo)lesson, together with my little girl, trying to spend quality time together at home. Obviously with the intention of teaching her how to make bread. The surprise was that I also had learned a lot of important things. Hope you will like it. We both got an extraordinary bread. You can see them at the end.Formula for one bread:275g bread flour50g whole wheat flour230g water7.5 salt65g sourdough starter (100% hydration)Method:- 2h autolyze- 6h bulk (1 lamination & 2 coil folds)- final proofing in a cold refrigerator (15h)- bake 10min. at 240gr. C with steam and 35min. at 210gr. C without steamIf 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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by great bakers:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking
SOURDOUGH Starter 2020: How To Make | by JoyRideCoffee Bread by Joy Ride Coffee 2020-03-22 | How to make a sourdough starter (from scratch) to bake bread? Etremely simple. No stopwatch, no complicated recipes (delivered by some sourdough "guru"), no special flours. Just mix water with flour twice daily for 7 days. It takes just 10 minutes a day. Only in the morning and evening without strict rules. If you forget to feed (as I did) there is no drama. Just keep going.It’s amazing, life can easily start from 50 grams of water and 50 grams of clean flour. You still need fresh air and some patience.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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukS
How to handle WET DOUGH. kneading, handling, folding, shaping: how to | by JoyRideCoffee Bread by Joy Ride Coffee 2020-03-18 | How to handle WET DOUGH. In the clip I have a sourdough bread recipe with 90% dough hydration. Not an easy job for a beginner. Beside custardy texture and mild flavor I enjoy the feeling of wet dough in my hands. Each touch of the dough, whether it is kneading, folding or shaping is a real pleasure. A therapy. The dough talks. It is dynamic and responsive. But, regarding the open crumb wet dough is a real challenge. We don't need to add more water to get open crumb. As a beginner the worst advice you can get is to increase hydration to have an open crumb. High hydration certainly helps but is not a shortcut to a light bread with a large ovenspring. For a perfect loaf we need more skill and more experience in handling and mastering fermentation. It's a quest. And always more can be done.Recipe for two loaves:500g strong flour (bread flour)150g whole spelta (fresh milled)510g + 65g water (added in two steps)15g salt130g starter (levain)Method:- 1h autolyze- 6h bulk (1 lamination & 4 coil folds)- final proofing overnight in a cold refrigerator (18h)- bake 10min. at 240gr. C with steam and 35min. at 210gr. C without steamIf 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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSFig Leaf Times Two by Kevin MacLeod este licențiată în baza unei licențe Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)Sursă: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1200096Artist: http://incompetech.com
Simple Sourdough BREAD RECIPE. | by JoyRideCoffee Bread by Joy Ride Coffee 2020-03-11 | Simple Sourdough BREAD RECIPE. While I sleep & work the loaves grow on their own.Like any lazy homebaker my biggest wish is to make perfect loaves with minimum work. This hunt will never stop. The procedure in the clip above is by far the best option of "lazy bread". Basically mixing the ingredients starts in the evening, after I returned from work and made my family obligations. The mixing of the ingredients and the gluten development procedures lasts 20-30 minutes (within 2-3 hours). Then dough will rest overnight on a cool balcony while I sleep peacefully. The next morning before work, among the things I usualy do in the morning: coffee, kid awakening, brushing, sandwiches and so on, I shape the loaves and put them in the fridge for cold proofing. Takes no more then 10 minutes. The loaves will stay in proofing at different times so I will have a fresh and creamy hot bread not only for dinner but also for breakfast.Method:19:00 mix flour and water then rest20:00 mix sourdough starter and knead for 5-8min then rest20:30 mix with salt and knead for 5-8min then rest21:00 one strong fold for strenght then rest21:30 lamination then rest overnight bulk proofing in a cool place (14-18 degrees Celsius)... and sleep until07:00 AM shapingFirst loaf: baked when I back from from work at 18:00 (after 11 hours cold final proofing)Second loaf: baked next morning before work at 07:00 (after 24 hours cold final proofing)Baked same method, on baking steel 15 min at 240 degrees Celsius with steam and 30 min. at 210 degrees Celsius without steam.Formula:100g whole wheat spelta (fresh milled)50g whole rye (fresh milled)500g strong flour (manitoba)510g water127g sourdough starter (100% hydration) 15g saltI 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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSIf you're like me animated by the same passion, subscribe & comments are most welcome.Always inspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking
OPEN CRUMB from STIFF DOUGH with WEAK FLOUR? | by JoyRideCoffee Bread by Joy Ride Coffee 2020-03-04 | OPEN CRUMB from STIFF DOUGH. WEAK FLOUR. Wrongfully there is widely accepted that a stiff dough (low hydration dough) means tight bread. In addition, if the flour is weak, there is “no chance” for an aerated bread. Most recommendations says that for open cells it is necessary to have high hydration dough and strong flour. Not my best crumb here in my video (I guess due to the slightly underfermented in bulk phase) but as you see there is a lot of potential for a light bread with wide open cells and great ovenspring. I baked second loaf after 30hours of cold proofing but in the matter of alveoli I did not notice a significant change, in a good way (taste was improved).I do not know the percentage of protein for this flour, as long as it was purchased from the peasant market (obviously it is not a commercial brand flour). I consider it a weak flour because at a hydration greater than 70-72% it becomes too extensible and can no longer work with it.Formula for two loaves:650g white fresh flour from Peasant market 405g water123g sourdough starter (100% hydration)15g pink saltMethod:2 hours autolyse. mix the dough with the starter (slap and fold). rest 0.5 hour. mix salt into the dough (slap and fold). rest 1 hour. lamination. rest 2 hours. coil fold. rest 1.5 hours. (total 5h "bulk") shaping. proofing in the fridge overnight for 15 hours. bake as usual on baking steel 10-15min with steam at 240 degrees Celsius then without steam at 210 degrees Celsius for 30-35 minutes.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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSAlways inspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking
LIGHT RUSTIC BREAD. HOW TO MAKE | by JoyRideCoffee Bread by Joy Ride Coffee 2020-02-26 | I think this is my favorite taste for homebaked sourdough bread. In this video you will learn how to make Rustic Bread with roasted seeds. Amazing flavors from fresh milled flours & from fresh roasted seeds. I like to use a young and sweet sourdough starter with no acidity. Very long final proofing develop fantastic flavors. For more wildness, bulk fermentation can be shorten and no coil folds (but it will probably lose in volume and shape).Formula for two loaves:480g Marriage canadian flour110g spelta (fresh milled on Mockmill 100)60g rye (fresh milled on Mockmill 100)510g water15g pink salt130g sourdough starter (100% hydration)seeds: roasted sunflour, roasted sesame, smashed flaxseedMethodtwo hours autolyse, Rubaud mix with starter, half hour rest, Rubaud mix with salt, one hour rest, lamination with adding seeds, two hours rest on RT, coil fold, two hours rest, shaping, 30 hours cold proofing in the fridge. bake 10min at 240 degrees C with steam and 35 min at 210 degrees Celsius at 210 degrees Celsius 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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSAlways inspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking
PAN DE CRISTAL. Failure (ep. 3) - baking, revealing ... and disappointment. | by JoyRideCoffee Bread by Joy Ride Coffee 2020-02-16 | For me seems that the alveoli on top suppressing the crumb of the bottom due to over proofing.113% hydration, (hand)kneading, homebaking, sourdoughep. 1 - kneading and folding: youtu.be/7km6ktFSwZcep. 2 - kind of ... shaping: youtu.be/yDfRZrS4OI4ep. 3 - baking, revealing ... and disappointment: youtu.be/eywNN8iRWIUIf you're like me animated by the same passion, subscribe & comments are most welcomeI 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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking- Claudio Perrando: claudio-perrando.com
PAN DE CRISTAL. Failure (ep. 2) - kind of ... shaping. | by JoyRideCoffee Bread by Joy Ride Coffee 2020-02-16 | 113% hydration, (hand)kneading, homebaking, sourdoughep. 1 - kneading and folding: youtu.be/7km6ktFSwZcep. 2 - kind of ... shaping: youtu.be/yDfRZrS4OI4ep. 3 - baking, revealing ... and disappointment: youtu.be/eywNN8iRWIUIf you're like me animated by the same passion, subscribe & comments are most welcomeI 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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking- Claudio Perrando: claudio-perrando.com
PAN DE CRISTAL. Failure (ep. 1) - kneading and folding. Bread by Joy Ride Coffee 2020-02-15 | 113% hydration, (hand)kneading, homebaking, sourdough | by JoyRideCoffeeep. 1 - kneading and folding: youtu.be/7km6ktFSwZcep. 2 - kind of ... shaping: youtu.be/yDfRZrS4OI4ep. 3 - baking, revealing ... and disappointment: youtu.be/eywNN8iRWIUIf 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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking- Claudio Perrando: claudio-perrando.com
Lebanese sourdough PITA BREAD recipe. | by JoyRideCoffee Bread by Joy Ride Coffee 2019-11-28 | sourdough PITA BREAD recipeLebanese sourdough pita bread receipe (for 8 pieces):White flour: 425 gOlive oil: 20 gWater: 225 gSourdough starter: 200 g (100%)Salt: 8 gSugar*: 10g 4 hours bulk fermentation12 hours cold proofing -----------------------------------*optionalOPEN CRUMB - Fast Forward (Bread) TUTORIAL: youtu.be/VWRgfbR9x8cThe FASTEST sourdough (open) BREAD RECIPE: youtu.be/20luegVJ-L4NEW Starter (2020) vs. OLD Starter - Sourdough Bread Challenge: youtu.be/WDQWhHkeK74Sourdough Bread Lesson: youtu.be/HikRD-1qsjQHow To Make SOURDOUGH Starter 2020: youtu.be/31fcX0HFgIoHOW TO MAKE LIGHT RUSTIC BREAD. - youtu.be/9JRven7O4ewCan we make sourdough AIRY BREAD from STIFF DOUGH with ordinary WEAK FLOUR?: youtu.be/Dlwbr42EpOwWET DOUGH, kneading, handling, folding, shaping: youtu.be/GxutXYSJDLEThe most Simple Sourdough BREAD RECEIPE: youtu.be/Dp2AAaNXmAUPAN DE CRISTAL - 106% hydration, sourdough, handmixed: youtu.be/pcAhxsl-UVEPAN DE CRISTAL. Failure (ep. 1) - kneading and folding: youtu.be/7km6ktFSwZcPAN DE CRISTAL. Failure (ep. 2) - kind of ... shaping: youtu.be/yDfRZrS4OI4PAN DE CRISTAL. Failure (ep. 3) - baking, revealing ... and disappointment: youtu.be/eywNN8iRWIUHomemade sourdough CIABATTA | by JoyRideCoffee: youtu.be/ySGaQ3O70KsLebanese sourdough PITA BREAD: youtu.be/O7xiJfUuWtI
OPEN CRUMB sourdough bread - Fast Forward (Bread) TUTORIAL. | by JoyRideCoffee Bread by Joy Ride Coffee 2019-11-07 | Here is my OPEN CRUMB sourdough bread. Recipe for two loaves:325g strong flour (bread flour)325g stone ground flour (T80)510g water15g salt130g starter (levain)Method:- 3h autolyze- 6h bulk (1 lamination & 3 coil folds)- final proofing overnight in a cold refrigerator- bake 20min. at 240gr. C with steam and 40min. at 210gr. C without steamCritical support:- Elena NedelcuHands without skill: Gheorghe SerbanCamera: Nora Serban & Gheorghe SerbanIf 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/3ko2x4jHario scale: amzn.to/3nhb22ZGlass Jar for sourdough starter: amzn.to/2UnHVykPyrex square dish for bulk proofing: amzn.to/3ndvQsbNon Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVCDanish Dough Whisk Bread Mixer: amzn.to/2IqIHZeSilicone spatula: amzn.to/3kwGU1XGrinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJPulp Banneton Proofing Basket: amzn.to/2IhHbZxBig Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycDDough & Bowl Scrapers: amzn.to/2Ix7VohZatoba Bread Lame: amzn.to/3koALobBread Lame: amzn.to/2IuUCoFPizza Peel: amzn.to/2IwPu3vFrench Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAxBaking Steel Griddle: amzn.to/36oXA6lNatural Lava Rocks: amzn.to/32BKukSInspired by:- Trevor Jay Wilson: instagram.com/trevorjaywilson- Kristen (fullproofbaking): instagram.com/fullproofbaking
