The Woodhouse Loaf

[queen6nov]

in what degrees your fridge working when you are proof the shaped dough?

[vincenttalleu]

@queen6nov Ideally 8-12degrees, depending on when you want them ready ;)

When I don't have a temperature controlled fridge (which is often), I just give them 2-3 hours at room temp, put in the fridge, then 1-2hours room temp again before baking.

[vincenttalleu]

The thing I put on top of the flour is sea salt!! There's just flour, salt and starter, trust me guys, you don't need anything else ;)

[susique333]

I make 5 minute artisan bread and Im going to give this a shot with my milk kefir !! Thank you!

[DocDougher3]

Not only is Vincent a movie star, he is an excellent script writer, producer, photographer, post production manager, and sound editor. Captures all the essentials, compact, clean cuts, well paced. Well done.

I think somebody mistook what I think was rye flour for yeast. Looks like about 10% of the total flour.

[vacabondbeta]

when i see my students like vincent making their own videos that make me proud....hahahaha nice work dude.... anand

[marvelgold11]

hey Vincent nice sour dough. what's the hydration volume over flour? 

[johnjoe111]

Another great video from you - thanks. Did I spot dried yeast going in at the bulk stage? I add dried to mine too, I thought I was cheating! Do you use flour with a particular protein content? My sourdoughs are prone to collapse, not sure why but have moved to a stronger flour - and I can never get that beautiful split to open up where I slash it

[vincenttalleu]

@johnjoe111 Nope man no yeast in this bread. Although I do use minimal amount of yeast in some other breads where I want better volume. I don't think adding yeast is cheating, what matters is the time the dough spends between mixing and baking. Try proving your dough for long time in the fridge, then bake it when still quite cold, it makes it jump harder in the oven then you get better split on cuts, but not everyone like those, a loaf with flat cuts is easier to slice ;)

[MrDutchWay]

sympa!!

je kiffe la musique aussi :)

[bredk]

Formidable.

[Tomatoman857]

Now I want to know even more! C'mon...

[Tomatoman857]

What's the "Woodhouse" name from?

[vincenttalleu]

@Tomatoman857 It's a long story. I could have called it "The Talleu Loaf" but that sounds really dumb :D

[loupetron]

Awesome! I love watching "making of " videos like this. Fascinating and it gives new appreciation to the hard work bakers do!

[Tomatoman857]

patience is a virtue!

[alundrasrt]

Superbe vidéo!

[vincenttalleu]

For those wondering, the process was sped up for the video. Because it would be quite boring to make a time-lapse of loaves growing in the cold room for example ;)