Sourdough Loaf with Porridge | Full Tutorial
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- čas přidán 19. 07. 2024
- Sourdough Loaf with Porridge | Full Tutorial
Recipe for 2 loaves
750 grams of water
150g spelt
850g strong breadflour
200g sourdough levain
24g salt
all of the rye porridge
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Thumbs up for the little helper 🙂
He loves to make breadbutts :0)
Love it! 😀
That looks great!
Thank you so much :)
Stupendous! Great video inserts begging and end and the little one is the cherry on top.. very cute! Will try this though when I read porridge thought you were using oats this time
Beautiful!, thank you for sharing.
Thank you so much, we have a lot of new videos out now and we got more coming on that subject :) have a nice day!!
You are something else!!!
Quite simply you are "the man".. Awesome
Simply the best bread. Thank you
Thank you!
fantástico!!
Thanks!!
Thank you
You too
It's look yummy!
Baking this one tomorrow morning and cannot wait to try it! Amazing recipe - thank you for sharing!
Awesome- let me know how it goes
@@SimpleSourdough OMG! Outrageous! This is my new favorite loaf, hands down. 😍 I’ll post a pic on Insta and tag you. Thank you again for sharing this amazing recipe!
You could totally proof it for a longer time. And it could have way bigger oven spring. I just trued to room temperature proof mine for 6 hours having 3 total folds after 1st h and 2 more after 1.5 h… man it’s got waaay better oven spring that it used to have.
But proof and ovenspring isnt always king
Porridge makes the best sourdough ❤
Thank you 👏🏻👏🏻👏🏻👍👍👍
🙏 Welcome
What a master.
Would love to visit your bakery once, perhaps one day on a road trip to Denmark 😉
Thank you! You are always welcome to visit us my friend.
This looks like an superb recipe. I'll bake it on the next bake day.
I bake in a very similar way to you. I haven't used this falling oven temperature technique. Did you ever do a vlog explaining it? I'll give that a go when I bake this.
Was that a Landrace Rye grain? Superb way to go if it was.
It was a pleasure to watch your superb skill putting together a great loaf.
Doffing my cap to you.
Thank you.
Later note - Are your recipe quantities correct? I calculate that out as 100% hydration.
This is the second best bread I've ever tasted. But it's definitely the easiest dough to work with ever. It really behaves just like in the video - and even though I'm not the best at shaping, this was easy to handle even for me. I'm now thinking about applying what I learned here to my most favorite bread, because that dough has always been a mess to work with and also completely unpredictable (sometimes it gets together fine, other times it can't be shaped at all and runs flat for no apparent reason). The techniques here help to get consistent results, so I imagine I could change that other recipe accordingly
No expert, but I can think of three possible reasons for your dough to behave unpredictably. 1. If you are using a flour that may not have enough gluten in it. Do you know the percentage of protein in the flour? I think it needs to have about 12% When I add whole wheat flour or rye I add gluten to the dough. 2. Is it possible that you are not creating enough "structure" in the dough to enable the gluten to keep the dough from flopping flat? The more tension you create on the surface by tightening the ball of dough, the more the dough will hold its shape. And 3: I wonder if the amount of water to the amount of flour you are using makes for a dough with too much hydration for a) the amount of gluten and b) the amount of tension you are aiming for?
Thanks for your input. I've baked quite a few loafs in this past month or so and I'd say that you're onto something with the high-gluten flour. But I'd probably say now (in retrospect) that the room temperature was/is the other great variable. With higher temperatures, the dough can easily over-ferment - which creates too much acidity - and that destroys the gluten structure (which will be especially weak with a low-protein flour). It's all quite complex, but I'm slowly learning how to keep everything under control 🙂
Thank you so much, we have a lot of new videos out now and we got more coming on that subject :) have a nice day
If you are in the U.K. --- Flour from water mills here have around 11% - 12% protein. However it is poorer quality gluten than that of continental flours. In practice it is not strong enough to use at these high hydrations and 65% water is often a maximum. Supermarket Bread flours are a little better, they are blended U.K. and continental flours, but they still struggle at high hydrations. For these sorts of breads a Canadian strong white flour is needed. A.K.A. Extra Strong bread flour, or Very Strong Bread flour, in the supermarkets. I say Canadian because the best flours in the U.K. come from there. We don't import the lovely strong flours from wheats in the Northern E.U. Germany, Poland etc. And, the Canadian stuff is very good indeed. A.K.A Manitoba in Italian baking - Same flour.
I hope this is helpful.
Cheers
Ser lækkert ud, som altid 👍🏼 håber snart at komme forbi butikken igen 😃
Et hurtigt spørgsmål, bruger du alm ovn eller varmluft?
Varmluft 😊🔥
Du skal være velkommen!
Great recipe , keep them coming . Which brand of bread flour have you used? Heard that many bakeries in Dk are closing due to crazy el and gas prices. Hope you can manage to keep open .
We are using Mejnerts and Kornby, and yes it's a hard time now :)
Great video. Can I use oatmeal for the porridge instead?
Yes for sure :)
Please make sourdough croissant 😍
Its there now :)
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Amzing breads you have created i follow you 💯 from 🇨🇦 #YSW and I also follow Sune Foodgeek have a wonderful Wednesday evening respect back to the Baker
So - the Master Class includes access to all 41 videos? If so, that’s the deal of the century!
@@vixyswillie Yes it does :)
@@vixyswillie -50% rest of feb.
@@SimpleSourdough Wow! I think I can’t resist that. 😂 Thank you!
How do I adjust the recipe for hand kneading without a stand mixer? Do I just knead the dough until it looks like in the video with a stand mixer? Maybe add the porridge in during folds?? Thanks lots 😅
Add during folds or with lamination technique :)
Sir, how much dough is risen before preshape and how much it is risen after final shape exactly?
40-50%
Kan jeg bare give de hele rugkerner en omgang i morteren hvis jeg ikke har sådan en maskine til at køre det igennem som du bruger her i videon, eller hvad ville være det smarteste at gøre? :-)
Yes det kan man
What is the measurements of banneton used in video for single loaf.
It's available on www.simpelsurdej.dk
Hello, what oven, what brand?
Rofco :)
Hi! May I ask what formula is your starter?
equal parts water and flour
How many grams of porridge is in the recipe?
See text
A timeline would be helpful - its not clear on total time prior to fridge overnight . thanks
Thx for feedback
All you literally got to do is watch the video ?
He shows all the steps and tells you how long he rests the dough for.
1hr autolyse
mix
20 mins
fold
45 mins
fold
2hrs
preshape ? resting time final shaping ? resting time 30 mins cold proof time?
I have horribly unsuccessful at sourdough bread. Never been able to get a viable starter. I may be the only one in the world. Keeping this recipe however!
You could cheat and use a little yeast :-) Over time, the starter may turn into sourdough?
@@kraklakvakve does that work?
@@kevinorr6880 I've never tried it this way, only normal yeasted preferment. I did not try keeping it and feeding it like a sourdough starter. I have a "normal" starter from rye flour, water, and initially, a little honey. I had trouble getting it going but after moving it to a warm place, it took off. Now it works nicely.
You can buy a starter in a bakery ( Meyers bageri ) and you can refresh it before using.
Depending on the tradition, your local bakery may even give you some for free, if you ask.
Would y'all ever hire someone willing to move a couple thousand miles to work for you? lol, just saying...
We have interns once in a while :)