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Great inside to problems with flour,love it,I am a sticky dough victim.

I've seen you do this a few times, but why do you add more yeast when mixing ingredients? Is it not enough in the poolish?

Baked a marbled soirdough loaf today, tasted amazing

If you made double the amount to make pizza we really dont need the pizza recipe no? xD

I'm very glad to see you give Jack credit. I learned this method from his channel.

Hey great video! you've really helped me up my sourdough game. I was wondering what kind of flour are you using, meaning the brand. Is Koula flour suitable for a recipe or do I need to find a higher quality flour?

YES!! Love this recipe. Being NEW to the sourdough world I had NO clue how involved this is. I made three loaves and was stressed each time between stretch and folds, coil and folds, temperature taking, setting my timer, ensuring I was home to address each step and so on. This recipe is a life saver! It came out ever better than my first 3 loaves. I think this will be my go-to from now on.

I do the no-kneed sourdough. A few stretch and turn in the bowl a few times in intervals of 15 minutes then in the fridge it goes overnight. The next day I do the fold onto itself kinda like you did. Let rise for two hours then bake. yum

its the sticky dough that comes out so nice after it risen , not😢 so ? i am learning fast lately , by putting my fingers in water to stretch the dough , but any advice worth a try

Thank you Philip. This was so helpful. Do you have any suggestions on longer video? Cooking videos with guests etc that may take longer than just a recipe shot? Thanks again

Ello mate. 21st birthday for it today! So the second pot I've been swapping back and forth with, I can now make that my discard pot ya ? And this pot, I make the levain in, this basically becomes my perm-levain jar ? I'm gonna start it now as I'm gonna assume when you say overnight you mean 8h but my overnight is 12-14h when factoring in time to get asleep and time before I can move (I wake up kinda paralyzed), so I'm gonna discard now, do an 8h ? 10h ? ferment for the levain, then make a bread from there (there's np staying up 8h from now then another 6 or whatever, as the morphine makes messes with my sleep so I tend to have 30h days when I'm on it) Anywho, wish me luck! I'm trying to follow it along in the vid: (all at 25c ish, i can manage that, the top of my amp is a perfect 25c) leave 5-10g in jar 50g water 50g flour ferment 8h 263g water 10 salt 431g flour 96g levain leftover now returns to daily routine mix into rough dough sit for 30mins/25c (fermentolyse) knead for 3-5mins balll, 1h rest lamination (there's not time here though, how long do you leave it after laminating ? you mention 6h is this 6h from lamination or you talking 6h of work ?) shape 2h in bag overnight, bake at 230 (gas mark 6 apparently lmao. Stupid thing. Ah well thermometers exist for a reason!)

Hi Phillip. Great baking. Great ideas and information. Would really like a light weight cloche. Can’t find one. Can you help? Keep up the good work.

Fantastic, don't have to wait for relatives to bring them from England no more. Thanks for the recipe

Best channel!!

This is THE ONLY place where you will know the exact conditions under which this dough is made! Room temperatures, protein content of flours etc etc! When you are extending the dough on your working table, do you spray water on the table before? Thank you.

Love this! I learned some new things. Do you offer preordering through hotplate?

I needed this video. I've started making hand-kneaded baguettes as a hobby. Math makes life easier 🤗

thank you so much for this video, i’ve followed many different recipes from different people but none of them had my final result good like yours, but I have one problem hope you can help, the size didn’t change obviously after 6 hours in room temperature (25-26°C) also didn’t rise obviously after one night fermenting in fridge (6-7°C), although the final bread has risen in oven but very little part from inside still has a bit moist , perhaps my dough hasn’t fermented long enough? thank you again!

Hi Philip, I just feel like I've to write you a "THANK YOU" note, I learned a lot from your VDO and it helps me improve my sourdough bread.... Thank you 💐 I especially like how you mixed half the flour & water to match the levain consistency, it really makes dough easier to work with.

Hi Phil , the weather has changed in the Caribbean and it’s very humid! I am having a lot of problems creating a reasonable sourdough bread . Can you tell what is the problem? I am still using the box cooler with a thermometer but I’m getting a heavy sourdough bread. Help!

German here 🇩🇪 first off you 've such a lovely voice and accent, it's a pleasure listening to your video 😊 I'll be making these crumpets tomorrow morning for brekkie, that's for sure 👍🏻🤤 looking forward to it, thanks so much 🍀

You da man, Phil! Cheers!

Thanks for your answer. Im down to 60% water to work the 10gr protein soft flower. Also working to get a stronger starter. Freezing before baking helps as well to get a nicer result.

Thanks for the tips

❤Very good,very nice

Great recipe but I make it with 70 percent hydration and it’s just an awesome bread.

What's the name of the high protein flour?

nobody talking about the name 💀

Love your work. What kind of oven stones do you use or recommend for baking?

There are some key points that were brought up in the video for this to work. 1) Your starter MUST be strong before you put it in the fridge. No matter what method, scrapings or discard, you use. If it's weak going into the fridge, the cold will almost kill it.) 2) Your starter WILL become weak over time unless you are baking nearly every day. When this happens, you need to spend several days feeding and rejuvenating the starter. (Which reduces the "no discard" concept.) I've tried sourdough several times, but it's just too much hassle. Yes it tastes great, but spending three days every time I want to make bread to get my starter back to strength, then another another two days making one or two loaves of bread is just too much.

I want one bake multiple loafs in the morning

How do I do this method bulk wise if I need to put in the fridge to bake later when would be best

Hi Phil, a struggling fan here. I created my very first great starter with your previous recipe. I’m ashamed to admit it has been neglected in the fridge long enough that I decided to make a new one with this recipe. I’m using flour with 14g protein for both wholewheat and white. On days 2-3 of this recipe, my starter grew huge, it tripled in size at some point. As soon as I switched over to no wholewheat (day 4 if I remember correctly), my starter lost its will to live. I was patient because you said it’s a common thing to happen. Today is day 11 and my starter is still… as flat as it could be. On days 4-6 or 7 it became quite loose and had some water on top, but now it’s definitely more dense. However, apart from a few bubbles, there is no growth or gluten structure whatsoever to be seen. It hasn’t risen at all since days 2-3. Do you have any ideas what might have caused this? I don’t have great tap water and I don’t own a filter, so I used bottled water, I don’t know if this could be the issue. TIA.

Have a question before I try. Maybe a dumb one: if you use an active starter as the pre ferment, do you still use dried yeast in the dough?? Another excellent video and really enjoying the newsletter

Do I alter the ratio of flour to water when the flour is 10 protein?

How would i make this recipe 80 percent hydration??

I’m so glad I discovered the scrapings method (via Bake with Jake) very early in my sourdough journey. It makes it such a simple process and zero overwhelm.

50g to start with both ingredients? Why is mine coming out like the consistency of playdough?

Great job however what if I’m not using 1:1:1 and I’m using different ratio i . e 1:8 :8 how to calculate then

So I'm on day 14 and I remembered your bit about tasting it, and i'll be honest, the whole bit where you said "it'll taste like bananas, it'll taste a bit sweet" etc. I thought this was "sommelier level bollocks (NO DISRESPECT INTENDED! WE'VE ALL DONE IT AS CHEFS!) but damn mate if you weren't right. Straight up tasted like bananas, and had a really mild taste I'm thinking of doing my first loaf within the next few days as I don't want it to get too strong.but at the same time, I kinda wanna leave it to 21 days to see what "strong" is like. Is it the sour that I despise because of my singular experience ? Or will it be something else that I enjoy ? So is there a way for me to do both ? Could I just make a levain on day, say 17, and then keep the schedule up ? Or will me making that levain (because it leaves only 5g in the bottom and is basically "rebuilt" ?) screw it up, and I need to do the full 21 days of doing is way ? Sorry if this is a faffy question.

Hi! I started baking sourdough this past February, 2024, and I stumbled on your channel yesterday. I was so impressed with you and your simple process, that I immediately mixed up a loaf. It JUST came out of the oven, and it’s beautiful! When it’s cool enough to cut, I hope the crumb looks as good as yours. As the weather is becoming warm and humid here in the southeast United States, it’s been challenging to get the loaves we covet. Thank you. I look forward to watching some of your other videos!

40x40 mill carbon steel for $ 38.00 on Amazon. Need seasoning. Great for pizza and ciabatta. Highly recommended

I’m a cottage baker and open bake. Can I use this method and bake multiple sourdough loaves and use steam at the bottom(lava rocks). I’ll be removing my steel and just loading 5 of these loaf pans and then baking them the same way I do when I open bake with steel 😁

خبز جميل بالخميرة نحن ايضا لدينا هده الخميرة

Man, I really think I have been overproofing my loaves. I was getting some really beautiful loaves then suddenly they all got flat with no ear... wonder if because getting warmer here? Even did the sample dough method. Maybe my shaping technique changed (last couple were very difficult to handle - been at 76% hydration so maybe drop back a tad...) 🤷🏻‍♂️

I would like to see more 100% FMF OPEN CRUMB loaf...

I do zero discard and keep about 20g for the next feed. 100g levain so I feed it 50g/50g of flour and water to get me that 120g. Use 100g for the dough and 20 for the next time. After leaving it for a few weeks in the fridge, my starter didn't really rise like it had before. I discarded the levain to bring it back to 20g and gave it another feeding and it bounced right back the way it used to, it just took longer than I was expecting. So if anyone is in the same boat with lack of rise, just give it 24 hours, discard and give it a large ratio feeding. You might do the same 24 hour wait, or it might be ready to go.

Ans will this work as well using fresh milled flour??

BUT... is it SOUR??

Looks amazing