I like the way you give the different options for each formula variation. After doing some follow-up math, I realize that you add the levain (half water/half flour) into your hydration percentage (at least it seems that way). I can't figure out the percentage of the levain though. I always thought that if I divide the levain amount (130) by the total flour amount (429) it would give me the percentage of levain relative to total flour. I come up with 30.3% where you list 25%. So my bakers' math must be off. Can you clarify how you come to this result?
Thanks for the guidance. I’m curious: yours is the only recipe with which I’m familiar that calls for the dough to double during bulk before proofing in the fridge. Most recipes call for a 30-60% rise. Could you explain? And what temperature is your fridge that allows for the dough not to overproof during its stay there?
This may be a bad question, but about how many inches high should a loaf be? I’ve made this twice and I’m happy with the spring, but I’m curious if it should be higher.
I am a new sourdough baker and have tried this recipe as well as Martin Philip's version of Maura's Sourdough. I am struggling to get a good oven spring with both recipes, and I think it might be that I am over fermenting during the bulk phase. (I am using a combo cooker and shaping well, as far as I can see. I also only proof in the fridge for 8-12 hours.) Can you clarify step six for me? When it says to "allow to proof until domed and about doubled in volume, 30m to 2h longer" does that mean that it should be doubled from that point, or from where the dough started when it was first mixed after autolyse? Because even leaving my dough in an 80 degree proofer for 2 hours in step six, I'm not anywhere near doubled. But I may be doubled from where the dough started initially. Can you clarify? Thank you!!
Just to confirm: In this recipe the dough goes directly from fridge to oven without allowing it to come to room temp? I've been baking mostly with the King Arthur no-knead sourdough recipe, which has a different process overall, and it comes out 3 hours before baking.
I made the beginner formula and the results were so good! I appreciate that you have made it easy and enjoyable to make such a great loaf at home. I wasn't sure if this would be worth the extra work since the no-knead recipe works so well, but IT IS WORTH IT, both from getting your hands in the dough to feel the transformation process (not everyone appreciates that experience) to the final outcome. Compared to no-knead, the loaf had more spring, better crumb and terrific chew! I will still use the no-knead for convenience but thanks for giving us a way to take it up a notch when time allows.
Thanks for this, Andrew. My rustic loaves were getting worse and worse and worse over the years. So frustrating!
Yesterday I made this and it was much, much better!
I'm vexed because the differences between what yours and what I did seem very minor...I wouldn't think they would make a difference. But they did!
Two questions:
1) I don't like to mix by hand. Have you or anyone you heard of had success using a stand mixer to do the mixing before the folding? What worked?
2) Coil folds seem to be all the rage these days. I certainly don't mind doing them. But I can't see how they are materially different from old school stretch-and-folds...except that they seem to stretch both sides of the dough simultaneously. Thoughts?
For step 9, can the proofing basket be placed directly in the fridge...or is it best to cover the top...or entire outer surface to prevent excess moisture loss and/or migration of fridge smells to dough? I've been wrapping the entire basket in plastic wrap...but am not sure if that is necessary or good...
Hi Andrew! I love this recipe and I have been making it regularly for over a year now. It's always great. I make it at the 75% hydration. Recently, I have been saving myself some time by just mixing together the water, starter and salt, then adding both flours at once, instead of letting the flours autolyse for an hour. It speeds up the process and makes it easier for me and there really has not been any noticeable difference. I guess I wanted to 1) share that with you as data/feedback and 2) ask if there is any risk or anything I should look out for when cutting that corner?
Thank you for this recipe and all of your great writing and recipe dev!
I made this recipe for the first time at 80% hydration for a friendsgiving this past weekend, came out great. I feel like I didn't really "get" bread until I started making higher hydration recipes - I've made bread on and off since I was a kid but never really felt the transformation in lower hydrated, kneaded loaves I just kind of kneaded for 10 minutes, not really knowing what I accomplished. I've found your higher hydration recipes to be the best teaching tools for understanding gluten formation and bread making generally - the transformatiom from wet mess to loaf is just so dramatic. Thanks for another great recipe!
Hi Andrew! About to make my very first ever sourdough bread using this formula/recipe (beginner hydration with 35% as my kitchen is cold!!) and am confused on one point. My levain took a very long time to double yesterday (did the quick build version) and put it in the fridge last night before bed after it’d doubled (plus a bit more!) - now wondering if I can use it cold from the fridge or let it come to room temp during the 1h autolyse? Per your other posts, I thought I’d increase the water temp to get closer to 78 but since the flour and water sit for 1h before the levain comes into contact, should I not adjust the temperature? Any advice would be greatly appreciated!!
I like the way you give the different options for each formula variation. After doing some follow-up math, I realize that you add the levain (half water/half flour) into your hydration percentage (at least it seems that way). I can't figure out the percentage of the levain though. I always thought that if I divide the levain amount (130) by the total flour amount (429) it would give me the percentage of levain relative to total flour. I come up with 30.3% where you list 25%. So my bakers' math must be off. Can you clarify how you come to this result?
Thanks for the guidance. I’m curious: yours is the only recipe with which I’m familiar that calls for the dough to double during bulk before proofing in the fridge. Most recipes call for a 30-60% rise. Could you explain? And what temperature is your fridge that allows for the dough not to overproof during its stay there?
This is visual eye candy. With any bread recipe I do a timeline to judge my start/sleep schedule. you've sped up my recipe research process greatly!!!
Is the salt measurement for table salt (~2tsp)? I am using Diamond Kosher, 11g would be 4 tsp.
This may be a bad question, but about how many inches high should a loaf be? I’ve made this twice and I’m happy with the spring, but I’m curious if it should be higher.
I am a new sourdough baker and have tried this recipe as well as Martin Philip's version of Maura's Sourdough. I am struggling to get a good oven spring with both recipes, and I think it might be that I am over fermenting during the bulk phase. (I am using a combo cooker and shaping well, as far as I can see. I also only proof in the fridge for 8-12 hours.) Can you clarify step six for me? When it says to "allow to proof until domed and about doubled in volume, 30m to 2h longer" does that mean that it should be doubled from that point, or from where the dough started when it was first mixed after autolyse? Because even leaving my dough in an 80 degree proofer for 2 hours in step six, I'm not anywhere near doubled. But I may be doubled from where the dough started initially. Can you clarify? Thank you!!
Just to confirm: In this recipe the dough goes directly from fridge to oven without allowing it to come to room temp? I've been baking mostly with the King Arthur no-knead sourdough recipe, which has a different process overall, and it comes out 3 hours before baking.
I made the beginner formula and the results were so good! I appreciate that you have made it easy and enjoyable to make such a great loaf at home. I wasn't sure if this would be worth the extra work since the no-knead recipe works so well, but IT IS WORTH IT, both from getting your hands in the dough to feel the transformation process (not everyone appreciates that experience) to the final outcome. Compared to no-knead, the loaf had more spring, better crumb and terrific chew! I will still use the no-knead for convenience but thanks for giving us a way to take it up a notch when time allows.
Thanks for this, Andrew. My rustic loaves were getting worse and worse and worse over the years. So frustrating!
Yesterday I made this and it was much, much better!
I'm vexed because the differences between what yours and what I did seem very minor...I wouldn't think they would make a difference. But they did!
Two questions:
1) I don't like to mix by hand. Have you or anyone you heard of had success using a stand mixer to do the mixing before the folding? What worked?
2) Coil folds seem to be all the rage these days. I certainly don't mind doing them. But I can't see how they are materially different from old school stretch-and-folds...except that they seem to stretch both sides of the dough simultaneously. Thoughts?
Thanks, Allen
For step 9, can the proofing basket be placed directly in the fridge...or is it best to cover the top...or entire outer surface to prevent excess moisture loss and/or migration of fridge smells to dough? I've been wrapping the entire basket in plastic wrap...but am not sure if that is necessary or good...
Is it possible to bake the bread after the 30 minutes resting period in the proofing basket?
Hi Andrew! I love this recipe and I have been making it regularly for over a year now. It's always great. I make it at the 75% hydration. Recently, I have been saving myself some time by just mixing together the water, starter and salt, then adding both flours at once, instead of letting the flours autolyse for an hour. It speeds up the process and makes it easier for me and there really has not been any noticeable difference. I guess I wanted to 1) share that with you as data/feedback and 2) ask if there is any risk or anything I should look out for when cutting that corner?
Thank you for this recipe and all of your great writing and recipe dev!
I made this recipe for the first time at 80% hydration for a friendsgiving this past weekend, came out great. I feel like I didn't really "get" bread until I started making higher hydration recipes - I've made bread on and off since I was a kid but never really felt the transformation in lower hydrated, kneaded loaves I just kind of kneaded for 10 minutes, not really knowing what I accomplished. I've found your higher hydration recipes to be the best teaching tools for understanding gluten formation and bread making generally - the transformatiom from wet mess to loaf is just so dramatic. Thanks for another great recipe!
Hi Andrew! About to make my very first ever sourdough bread using this formula/recipe (beginner hydration with 35% as my kitchen is cold!!) and am confused on one point. My levain took a very long time to double yesterday (did the quick build version) and put it in the fridge last night before bed after it’d doubled (plus a bit more!) - now wondering if I can use it cold from the fridge or let it come to room temp during the 1h autolyse? Per your other posts, I thought I’d increase the water temp to get closer to 78 but since the flour and water sit for 1h before the levain comes into contact, should I not adjust the temperature? Any advice would be greatly appreciated!!