The Woodhouse Loaf

This videos follows the process of making the Woodhouse loaf from scratch to finish.
The white stuff you see at the beginning are Milk Kefir grains, I use them to sour milk for 24hours, which I then use to make a sourdough starter. This starter ferments for 24hours and is then used to leaven the main dough. The dough spends 5hrs in bulk fermentation, then is shaped and kept for 24 more hours in a cold room. It's finally baked for 75minutes. Et voilà!

Category:

Howto & Style

Tags:

• woodhouse
• loaf
• bread
• bake
• baking
• recipe
• bakery
• timelapse
• time-lapse
• t80

[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 ;)

[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 ;)

[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

[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?

[MrDutchWay]

sympa!!

je kiffe la musique aussi :)