Whole Grain Sourdough Bread Baking, Pt. II

[GranSteyn]

Hi, thank you for sharing and the well edited video! I'm baking my first try tonight. Will let you know hiw it turns out. I used a white starter and added a 50/50 white and rey to that starter. I believe the reason it is not raising nicely in the fridge is cause of the lowngluten in the rey. I just thought going 50/50 white and rey would do the trick. Do you think I can add some dried yeast before my last prove to fix this or is that a bad idea?

[stopteri]

This was a great video! Very knowledgeable instruction, clear shots, and concise editing made this a pleasure to watch! Thank you for sharing your recipe.

[sirjohnahayfalcon]

great video brother!

[pinkpianotv]

Hi, really great result. I´m sure it tasts as good as it looks!!

What kind of knife you are using to cut it??

[Flowerpowernluv]

What a masterpiece! It looks delicious! Thank you. :) It's definitely worth all of the extra steps.

[knurd75]

Very well done!

Could you, or someone who knows it, tell me the exact name of the clay "bell" you put your bread in for the first few minutes in the oven?

This looks like the solution to get a nice crust in my lame oven.

[breadtopia]

@knurd75 It's called a La Cloche clay oven. And yes, it's great for producing excellent crust.

[breadtopia]

Sourdough doesn't require refrigeration as long as you feed it daily.

[stayputsocks]

Nice illustrated video!

I'm very new to bread baking and want to build my own clay oven.

I'll be living on a remote ranch in Mexico as an anthropologist and want to bake my own bread with local ingredients.

Is it necessary to keep the yeast and dough refrigerated?

[spazerificdrummer]

the bread turned out great!!!!

[spazerificdrummer]

the bread turned out great!!!!

[spazerificdrummer]

is it necessary to use a lacloshe(sp?)? what exactly is the reason for using one?

[breadtopia]

@spazerificdrummer A la cloche is just a nice luxury because it makes great bread. The high thermal mass and closed space and radiant heat all aid work together to make a wood fired hearth oven type bread.

[geraldinefirequeen]

Thankyou very much for that - excellent video, well explained.

[wagner401]

Thanks for the GREAT videos. Just made an awesome sourdough! Also -- where did you get that cool flour jar?

[breadtopia]

Rye flour has very little gluten which is what makes wheat flour, and especially white wheat flour, rise well.

[CHIMESTERDOTCOM]

is it possible that 100% rye does not really want to rise if I made it the same way? It did rise a bit but it feels like brick. in 30 minutes I start it to bake, I,ll see how it comes out..BTW, I let it sit for proofing for about 4 hours.

[chefcommons]

Nice work, we liked your video very much so we embedded it on ChefCommons w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)

[breadtopia]

Yes, it's on purpose. The natural yeast is all that's necessary as long as it's a healthy culture.

[FrenchBlueMoon]

Really like the videos. I notice there is no yeast in the recipe (besides the 'natural' captured yeast in the self-made sour dough starter). Is this on purpose? Does the bread rise that much with the little yeast in the sourdough starter? thanks so much ---

[IcannotBelieveYou]

and, can we divide the dough-ball in half, to make two loaves?

or into many balls to make sour dough buger buns?

[SteffenAK]

Yeah, you can make sourdough buns too if you want. I use a different recipe than the one in this video (no white flour, just all whole grain spelt and rye), but I've done it and the result is just fine.

[mukamuka818]

First Thank you very much . Your explanation is very clear to understand. In these days, I only eat sourdough bread at my breakfast and lunch. I love taste of it. Now I can make one loaf for my family. Thank you again.

[IcannotBelieveYou]

Can we use white flour instead of whole wheat?

[monawachsler]

Hi Eric,

Thanks for all your great videos. I just took this loaf out of the oven. I was supposed to bake it yesterday according to your time but left it for another 24 hr. period in fridge (48 hrs.) due to circumstances. Looks fantastic but will it taste differently? It's a gift for someone. I scored it in a "tick-tack-toe" figure and it seemed to spread out a little more than yours looks. Thanks Eric!  You're the "bomb"

[breadtopia]

Thank you.

Your bread might taste a little more sour than normal but that could be a good thing. When they look good, they usually taste good too.

[CHIMESTERDOTCOM]

giving a home-made bread as gift.. How nice is that!

[roccco65]

Very nice instruction and devotion to The Art! I have made my first 20 bread now. Today I gave away The Beauty( My best ever) to my wifes father! One request;

Can you also make the starter? Best regards Roar from Norway!!

[breadtopia]

Hi Roar. Thanks for the nice feedback. On my website (breadtopia dot com), there's quite a bit of information and video on making your own starter.

Eric

[roccco65]

Thank you Eric. I did watch you way. I will for certain try that one aswell.

You website is very nice. Is this your livinghood?

Also Eric..you beeing in the center of Art of Bread...

What about starting a slowfood concept concerning a subscription on different types of sourdough-bread,, getting delivered to your door, 3-5 times week?

Thanks again!!

[breadtopia]

The website is just supplemental to my livelihood. Maybe someday it will be main thing.

Good ideas you have. I've leaned away from baking bread commercially only because it is way too much work!

[careoline75]

I learned about La Cloche from your terrific video. Thank you for your worthwhile effort.

[mtnfalcon]

This is a fantastic use of YouTube. Thanks for reminding me of the slow fridge rise. I'd pretty much given up due to my impatience.

[fkhazani]

I tried baking my loaf in the ironecast pot, however, it stuk to the pot and I had a hard time to clean up the mess. More than half of the loaf was lost in the pot even though the pot was preheated and the dough had a little bit of flour at the bottom. Please tell me what went wrong. Thanks,

Farah

[breadtopia]

Hi Farah,

Sorry, I don't know. I've only used a Dutch oven once and it worked fine. I almost always use my ceramic La Cloche and never have had a problem with sticking.

[connorferster]

In my experience, using a metal such as cast iron transfers heat VERY quickly to the bread. I'm willing to bet that in addition to being stuck to the pot, the bread was actually burned to the pot. Am I correct? The reason ceramics, bricks, or stones are used for baking is because they transfer heat a lot slower: if you touch a 450 degree stone, you will be able to touch it for just a second before it feels too hot; if you touch a 450 degree iron pot, you will burn yourself almost instantly.

[connorferster]

If you don't have a La Cloche, try going using a piece of slate tile. If you have a tile shop in your town (or even a Home Depot), they will likely carry slate tile. Try pre-heating that in your oven and baking your bread on that surface.

[connorferster]

One additional point on using a 'baking stone', when you place the bread on the stone drip a bit of water on the metal floor of the oven to create some internal steam. The reason for steam is really just to develop a quality crust (in terms of colour primarily but also for texture). You don't have to steam when using a La Cloche because the lid traps the dough's natural moisture, creating its own steam. :)

Good luck! Hopefully this works for you :)

[KarlDaggerfield]

Farah, ever considered Wonderbread?

[syscrusher]

Very nice film. Well put together.

[stampznightaway]

Excellent instruction. I am an amateur at sourdough and I keep trying... I have an Ischia Island starter and a 49er Sourdough starter. I bake on Monday. My batch yesterday I think was the best I've made so far. I'm still learning. I'm afraid to score, because often when I do, my loaf falls and I'd be deathly afraid to transfer my risen loaf like you did! Is there anything I can do to correct that?

Jacqueline in California

[breadtopia]

Hi Jacqueline. If your bread is collapsing too much when you score it, you might have better luck scoring it earlier in the proofing cycle, before it's fully risen, then let the heat of the oven take care of the final bit of rise.

[evnster24]

thanks for shearing your passion, may this knowledge still grow in the population as a sourdough.

Even from Gotland Sweden

[willietheweeper]

I enjoyed your film and will try your method. I have been making sourdough bread for several years. I make bread every two or three days, one loaf I leave at room temp overnight, ready to bake in the morning; the other(s) I refrigerate at about 7 degrees celcius, which allows a slow rise and will be ready to bake the following morning. Roy in Australia