The SECRET to Baking Sourdough WITHOUT a Starter or Levain!
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- čas přidán 23. 06. 2024
- Save time and super simplify your process by baking sourdough without using a starter or a levain!
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Never buy into GooTube force you into throwing out content because they want to serve up more ads. You have done more for my sourdough bread quality than anyone else! Thanks and I’ll never miss a video of yours if I’ve got internet.
That's appreciated Marie, thank you :)
Phil, I so appreciate the time you spend doing the videos your very concise instructions are so easy to understand. When I saw you laminating for the first time I was hooked! It’s therapeutic and while it did take me a few times, I have the hang of it now! I am working my way through your videos one by one. Please keep them coming! Thank you very much for all of your wonderful effort! This video was very interesting indeed will have to give it a try.
Thanks, Carolyn, and I really appreciate your comment! The laminating process has a strange way of getting bakers hooked! I'm all for making things simpler so the laminating goes against the grain really, but I LOVE IT! I'm glad you are finding it therapeutic! I appreciate the support, it really does mean a lot :)
Very, very interesting video. Kind of path breaking! Looking back, we in India follow a similar 'culture' usage for setting yogurt at home. A tablespoon of the previous day's yogurt is added to a litre slightly warm milk and kept covered to set, which it does in 5-6 hours. This has been going on for centuries in our homes. I guess the same 'culture'principle can be applied to sourdough bread.
For sure Dinesh. I've used the exact method you mention to make yoghurt here at home too!
Amazing bread, well done! Keeping a piece of dough for the next bake, is what our grandmothers used to do in Greece for ages. In fact many still do bake like that but the method followed is really old school, and their bread is dense and too sour cause the “starter dough ” is kept for way longer than the next day like you do. Congratulations for mixing “yesterday” (dough starter) with “today” (modern techniques) ❤
Hey Galini! How are you? I tested leaving the dough for seven days and all went ok. I've got further experiments coming. Did you manage to get your baking steel sorted from Psiri?
I have been baking Sourdough now for 18 months and without any doubt whatsoever, this is the best method to produce beautiful Sourdough loaves every single time without having to feed starters. Thanks Phil for this video.
No worries buddy. I’m pleased your sourdough baking is going well 👍
I absolutely love your videos. I have been using your loaf-a-day method with scrapings for a couple of months, and it's been working very well for me! But I might have to try this one too. Thanks for sharing all of your experiments!
Hey Barbara! I'm pleased you are enjoying the schedule using the scrapings, I love it too. This one is worth experimenting with, I had good fun and there was something that just felt right with the whole process :)
love your videos, I've been baking right alongside you for the last few years now. That being said, I'm still in awe of your execution - the springs and crumbs you're able to produce are insane to me. Thanks for the work you put in!
Cheers Alex. Keep at it bud, you’ll get there. I don’t think you ever find a point where you are 100% happy, there’s always room for a little improvement 🧐
This is how our grand- and grandgrandmas were baking the bread. But they baked it only once a weak for the whole weak, like about 10 breads in the wood oven, and due to this storaged the peace of dough in the container with the flour, covered with the flour, until the next bake. (Ukraine)
Exactly.I was going to write that our great-grandmothers and grandmothers were doing the same thing here in Greece.😊
Thank you for your many videos, I feel you bring a lot of passion and attention to your work. I'm inspired and enlightened.
Thank you so much for your no nonsense, easy to follow instructions. I appreciate your passion and skills that have helped me enormously in improving my sourdough techniques which have become intuitive now. Fantastic teacher.
Absolutely fantastic video. This is the method I've been looking for that's sustainable for me. Thanks so much for putting in the time and effort to help us home bakers.
Cheer Paula! Give it a whirl and let mw know what you think. There's a full description up on the website
Hi Philip, I'm on my third loaf using this method and hands down this is the best results I've had so far.
Whether I increase or decrease the weight of the loaf I noticed no difference.. love it.
Wow, what a cool idea! I'm definitely going to try it. Thank you Philip!
Thank you for explaining this! So cool! I don't bake every day so I'm not sure I might use this but great tool in the toolbox.
Bulk cold fermentation! 48h dough always make great bread with 12% protein/70% hydration. Delicious crust! Just give it 3-4h after removing from the refrigerator.
Dude! I dig your videos a ton! Your instruction is brilliant. Please keep them coming. My wife is now watching with me.
Nice one Kyle, pleased you are enjoying the vids and great to have you following along
Hi, how fascinating this new-old method! I'll give it a try.
I am aware of the time it takes to produce your high quality videos and very grateful for it. You're the best CZcamsr on sourdough.👍👍
Thanks, Inma, much appreciated! Let me know how you get on when you try this one out :)
Hi Phillip. I'm enjoying your instruction. Thank you! Helps build confidence and baking without undue stress or pickiness about every little detail (like some recipes can imply, especially about time and temperature). I've learned from you that there's far more wiggle room, which relaxes the whole process. I'd bet that relaxation and confidence shows more and more in the bread I bake as I grow in experience.
One interesting thing I've noticed. In the last week, YT has presented me with three different bakers showing the pate fermentee method of saving "old dough" from the previous batch to use instead of levain or starter. One video was doing it with yeasted bread instead of sourdough. Same exact process for those who prefer using yeast (not me). Your video is the one that most strongly encouraged me to try this method. In fact, I'm assembling a batch from levain today and intend to save a portion of the once-laminated dough to go forward in this way.
The whole idea make so much sense to me in how bakers must have done it in the past without all the extra steps and ingredients to save or haul around, much less a refrigerator. My great grandparents were immigrant settlers to central US in the 1850s. I can easily envision my great grandmother using this method, and there's something rich and appealing in carrying that forward.
Hey Artsy, I appreciate your comment and I'm pleased you are enjoying the vids! There is something special about the process. Do let me know if you give it a go.
Very interesting. Thanks for this. Something new to try and think about.
Looks like it works great!
I love your videos and all you have taught me about sourdough bread baking! Thank you! 👍😉
Cheers Audrey, I hope you are enjoying your baking! :)
The thousand-year old of italian bakers and pizzamaker: LA PASTA DI RIPORTO (leftover dough). In Italy we studying and learning this method as a IMPASTO INDIRETTO (INDIRECT FERMENTED DOUGH).
Your content is exquisite Phil. I have learned so much from you and it gives me (and the family who eat the bread) such pleasure. Keep doing you.
Cheers Alastair, I'm pleased you and your family are enjoying some home baked bread!
30 days of baking into a 6.27 minute clip. You're an inspiration Phil!
Great video! Great idea! I am going to try this and see what happens. As always, thank you for sharing your experiments so I don’t have to❤️
Have a great weekend😊
Have a great weekend too Wd! And let me know how you get on :)
Hi Phil, I will definitely give this a whirl. I always have trouble finding room in the fridge, so I’m really tempted to buy a mini fridge - then I’ll have to work out a space that that can go into! Thanks, I really do appreciate any tips & tricks that save me standing & kneading, thanks to arthritis, ( though I generally don’t call it that when it’s in full attack mode, those words aren’t allowed on here!)
Phil, you put out such great content! Thank you for all the time you put into make it easy for us. I am building my confidence and your recipes work great. Thanks.
Awesome! Happy baking :)
@@CulinaryExploration I wonder could not you dissolve the old dough in the water so that it is well incorporated into the new dough?
Thank you!
@@alexandraprevezanou5448 You can if you want, it's your sourdough, make the method your own!
@@CulinaryExploration Thank you so much. I am learning, you see. I have to learn to speak to the dough and hear the answers 😀
Great bread... thank you.
Thanks Phil, this method works so well for consistent Sourdough. I have made 4 loaves since watching this video and all have turned out nicely. The offshoot dough is always active and bubbly after it comes out of the fridge and sits on the bench for a while. I add it to my dough mix when it has reached its maximum rise before it starts to deflate. Also, I am in a much colder place than Athens so I need to warm my kitchen up so at no stage the internal temperature of the dough drops below 72°F.
Nice job! I'm pleased you are enjoying that method :)
You had me guessing about the jam jar lid throughout. I thought I missed something. I replayed it three times looking for an answer. Good one. Will this system work if you only bake once every 10 or 12 days? I can remember some of the oldtimers in my family using this process. They used to call it Il Madre.
Hey Jerry, yep it's been around for a while! I've been reading Sourdough Culture by Eric Pallant which was the inspiration for me to try this method. I kept a piece of test dough in the fridge for seven days and it worked just fine. One viewer mentions keeping the old dough in the flour container. I've heard of this before but never tried it. I'll probably give it a whirl sooner or later :)
This could be a game changer! Thank you Phil.
Cheers Kat
Thank you!
wow..thanks for sharing your knowledge and the video and written info
Cheers Dora, you’re welcome 🙂
@@CulinaryExploration I've enjoyed all your videos Thank you
I went to Ireland to visit my son . I tried from scratch to make a sourdough starter. I am from the Caribbean and was able to make my sourdough starter,using your recipes and all your guidelines,was successful in making sourdough bread . However I cannot even made a starter … following from the Caribbean and Ireland
I love this and will absolutely try it
I think this is probably how they first started to make sourdough bread way back when, is my guess....
You are spot on Joanne 🙂
Interesting video for sure!
Cheers Mr. Bond :)
This is brilliant Phil! I just love this idea. It will make sourdough baking so much easier! I'm going to try this next time. I’m fairly new at baking sourdough and struggled with high hydration. So I tried your sourdough reboot recipe and it came out perfectly - a beautiful ear and a lovely belly! 😊 Since then, I'm struggling with not allowing it to rise enough or going past it. But it’s still great bread. I was wondering if we want more sour flavor, can we add extra starter that's not been fed? Thanks for all you do to make our sourdough baking experience easier and better! 😊
I’m pleased the reboot recipe worked out well for you. Keep practicing with the fermentation and you’ll get it. I’d stick with the same formula until you’ve got to grips with the fermentation stage.
Hi Phil, yes this is the old dough method many bakers in France used to use and some still do, like Pain Poilâne. Good stuff.
I’ve been trying to not feed my starter except once, before I mix my dough and then again before I store it in the fridge where it stays in between bakes.
This seems to work. Like everyone else, we love to bake but we also like a streamlined process that allows for simplicity and flexibility. Cheers mate!
Hey buddy, great to hear from you, I hope all is well. There are countless ways to manage a starter and it sounds like you are perfecting a method that works for you. Streamline, simplicity and flexibility are all welcomed vocabulary to me, mate!
@@CulinaryExploration hey Phil, I noticed on your recipe, you inoculate the dough with 107g but you removed 125g to use for your next bake. What do you do with the 18g left? Thanks.
@@cachi-7878 There's nothing left after the fermentation. I don't know if you've noticed but there is some weight loss during the fermentation. For the first seven days of testing this recipe, I was only balancing the weights. I found that if I removed 125g I had just about 107g the next day.
@@CulinaryExploration OK, that makes sense since some water evaporates even though I suppose you ferment it covered. That’s 14.4%, quite a bit although you’re in Greece so that explains it too. Thanks!
Thanks Philip...
Dear Phil,
I appreciate your comprehensive and insightful guide on baking sourdough bread. Your instructions are always a source of inspiration for me. I was wondering about your opinion on preserving a portion of dough in the freezer for future use, bypassing the need to revive it. Based on my experience, I know that the starter can be stored well in the freezer, but it requires several feedings before it's ready for use. I would love to hear your thoughts on this. Thank you.
Hey Kostas, I find it easier to leave just a touch (the scrapings inside the jar) of sourdough starter in the fridge. It lasts for ages and I use it directly to create a levain with no pre-feed. For long-term storage or backup, I dry the starter and keep it in the fridge. Hope this helps.
I love that there are so many ways to do this. It seems that getting to know the dough, how it feels, how it’s likely to respond when it feels a certain way, smells a certain way. Recognizing what’s likely to work when you see and feel it. It cracks me up that after a year of scales, schedules and formulas, we find ourselves doings what great grandmother did as a matter of course.
Hey Phil, have you ever pondered whether it was the beer or the leavened bread that came first?
Hey bud. Yep, you are right, but I admit to using a formula and scales 😂 (Im guessing sourdough came first)
@@CulinaryExploration .
I have a kilo of dried starter ,my main jar, and another I’m playing with in reserve. Oh, and three scales. Covering all bases.
@@chopsddy3 !!!!! You have a KILO of dried starter?
@@CulinaryExploration
Yup . I seem to have great difficulty discarding flour I paid good money for.
When I started a starter last year, It got away from me. I had a bubbling cauldron of the stuff. It was extremely active but i wasn’t positive on the water to flour ratio.
About that time , I saw your video on saving starter by drying it. I must have used a whole roll of parchment paper, but I got it cooking real good and spread it on the parchment, covered it with another piece of parchment and rolled it thin. It was all over the house drying. In about a week , I crushed it up and bagged it. If I have active starter left over now, I’ll just dry it.
Now that I’ve learned to get by without a massive quantity of the stuff by watching you and Jack, I don’t produce so much waste and I have a massive backup stash . The dried starter comes to life dependably and is suitable for baking quicker than starting from scratch. I’m all set for the next 3000 years.😁👍
To activate- one part dry starter, one part flour, two parts water. Hydration ratio is back in order and active in twenty four hours. It’s back to work after one feeding and back to its old self in two. Thanks so much for the info that made this possible.
@@chopsddy3 You shouldn't throw it away, that's for sure. Why don't you try incorporating some of the dried discard into a yeasted bread? It might not the hydration off a touch but it will be ok
That dough was fully proofed on the side before it went into the fridge. Your poke test suggested that you were on the edge of over proofing. Add to that it takes about an hour in a domestic fridge for the dough to cool enough to stop fermenting. So add a further hour to your proofing time. Then you gave it an overnight on the side as well? Add 10 hours more?
Ask yourself why bakeries go to huge expense to buy equipment for cold proofing and not leave the bread on the side overnight to proof. Answer: Because the bread will over proof.
Proofing on the side is usually an hour to an hour and a half less in in hot climates. After that it is over proofed. You effectively gave your dough some 12 hours proofing?
Longer bulk fermentation does not mean a shorter proofing as you said. They are two different processes. The only time shorter proofing is required is if the bulk ferment is excessively long and the gluten has started deteriorating because of acidity or enzyme action and then you are in 'dough rescuing' territory.
Cold proofing is common practice, both in professional and domestic baking. Most often the dough is placed in the fridge or proofing chamber immediately after shaping and it is then baked straight from the fridge. The dough can be cold proofed for 12 - 18 hours maximum. But not if the dough was fully proofed first, as yours was.
Over proofing a dough after the initial hour and perhaps a half gives a dense or even collapsed bread. Your claimed probable 12 hours is unbelievable and it flies in the face of baking reality.
I write as someone who has baked bread for forty years using more methods than you, as a fairly inexperienced baker, has yet come across. But, don't listen to me. Read any decent author from Reinhart, to Hamelman and many others.
_Your results fly in the face of what is possible._
And by the way. There is no point whatsoever in turning the dough out onto the worktop after bulk fermentation. You are merely increasing the bulk fermentation time. Resting is only required in the dough is divided, after a pre-shape to let the dough relax before proofing. After bulk fermentation the gluten is already relaxed and can be shaped immediately.
👍
I just discovered your channel, it has been really helpful. I was a bit stuck and needed a reset and your videos provide just that for me. Question: what working surface/kitchen island are you using? This looks so great to work on, but I've had a hard time finding something like this.
Pleased the vids have been helpful. That’s a mini kitchen island from IKEA
@@CulinaryExploration thanks a lot for your reply. Following you for more content!
Great concept with the Offshoot dough! Created an Offshoot yesterday then followed your recipe today, great outcome. Question I have is how many days can you keep Offshoot in the fridge. I would typically bake about every third day so I’m sure it will work, but when I’m away for extended periods (maybe a month) could you freeze the Offshoot?
Love the idea and am going to give it a go. One question - how does this impact your Sourdough Calculator which I have been happily using for a while now? I don't see a way to substitute the "old dough" for the "starter or levain"? Thanks for all you have done for the bread baking community. Cheers
Long time subscriber and LIV e all your videos and the great advice you provide! Couple things -
1. The first time you baked (to get the first offshoot) did you use yeast or a levain?
2. Once you have a reliable offshoot and you use it like in the video, you don’t use any yeast or other levain at all? i.e. everything is done by the offshoot?
Hey bud. I removed the first piece from a dough I made with levain (100% sourdough). I only use the dough I’ve saved, no more levain or commercial yeast 👌
For the people in the comments that only bake once a week to make this pâte fermentée a more viable alternative to keeping a fed starter i recommend keeping it in the center of your bag of flour for storage it will keep it fed and active until your next bake.
Just to clarify, are you saying to store the dough sample in your flour container?
@@audreyschulde4980 yes
Just in its naked state? And do I have to compensate the amount of water. I am assuming it will absorb extra flour.
@Mandii Graham Yes, after you cut it off from the main dough, roll it into a ball and store it in the center of your flour. I wouldn't worry about extra flour, but if you are, weigh it before you put it in the flour. If it weighs more, its absorbed flour, if it weighs less, the flour has wicked away moisture and adjust accordingly.
The first time you remove dough to hold over for your next bake do you also remove it after lamination (30 min + 1 hour after initial mix ?) or did you wait until later like the pre-shape?
Two questions come to mind:
1. Would this produce the same results if done with a yeasted dough? I know the old dough method is done with yeasted doughs, but my question is, is it the same product?
2. Can this be applied to someone like me who bakes once every 5 to 7 days? I generally make about 1300-1400 grams of dough and split that to make 2 round loaves.
Lovely process. ❤
Question Phil. Will this work for weekly bakers?
Same questions, for those that don't bake daily, thoughts on this process? Maybe freeze the dough bit?
Yep, it sure will. I left a piece of dough for seven days in the fridge and it fermented just fine when I took it out.
Nice! How long can I leave the small portion of dough between bakings? Thanks for this video!
I tried after seven days and it worked well. I’ll probably experiment with keeping the starter in flour next and see how long it lasts
In the video you said to cut off 125g for the next bake but in your recipe it states 107g. Does it make a difference? Which one should I use? Can’t wait to try this.
The dough will lose some weight as it ferments, a sourdough starter and levain do exactly the same. This is perfectly normal. So its always better to make more than you need :)
QUESTION: How moist should a sourdough crumb be? I don't have a local artisan bakery nearby, so I have nothing to use as an example. Mine is regularly very moist, almost custard-y, but not dense or gummy. Should it be drier, more like a yeasted bread? I've changed hydration (65-80%), experimented with percent of whole wheat or rye flour (usually 90% bread flour/10% other), bulk times (bench and refrigerator), amount and ripeness of starter (15-20% innoculation), and temperature (ambient and proofer). Every loaf I've made is the same level of moistness. Seems odd that I can't seem to arrive at a lighter crumb. I personally like the level of moistness, but I'd like to have variety, especially with a lighter, more closed crumb sandwich loaf. Any ideas what's going on?
What is the baking peel you use by the way, I see it has a narrow and long aspect. Seems to me to be a good advantage.
Seems good, if you're baking bread every day. What I need is a method for those of us who only have time to bake bread once a week, or even once a month.
Confused about the 125gr of dough in the glass jar. Do you put in fridge or leave out at room temp to use the next day or at a later date?
Hi Philip, thanks for this particular tutorial video.. that is the method they use in Malta to ferment the next batch of dough.
Now, I need to know how I can maintain it since I only bake a out once every 3 days?
Please let us know....
Hey bud, this method will work if you bake every three days. I left a test piece of dough in the fridge for seven days and it fermented just fine when I took it out.
The dough you saved from yesterday's bread, is it sour dough bread's or regular bread we make at home?Please reply.🙏
Hello! I live in a tropical country. Is it possible for me to still make sourdough using your method? I think the room temp here is above 25C
I only make bread about once a week,would the dough method last in the fridge for a week?
I’m going to try this experiment! However, I don’t usually bake 1 loaf at a time, I bake several loaves. Would I still just use that same ball for the whole batch or how would I increase the amount?
Interesting old/new concept. Can you store the dough for longer than just the day? I usually bake only once per week so I would be interested in how you think this method would do on that schedule.
Hey George, I stored it for 7 days in the fridge with no problem. I left extra details on the recipe blog.
Phil, would this also work with yeasted dough?
Yep, but I haven’t played around with it at all 👌
But where do you get 1st dough to mix into your current loaf?
Dear Phil, thank you for the video. I bake bread once a week, and i keep the new sourdough in the fridge and feeding it the day before I am using it again. Can you explain if this new "old dough" method can also stay in the fridge for 5 days and no need to refeed? Thanks a mil.
i got my answer Phil in your comment below. Week long fridge storage is working then! Impressive. Certainly will try. Thank you.
Cheers bud, let me know how you get on :)
Can you Make a video about making a Sourdough bread with stiff starter
I'll add it to the CZcams video bucket list :)
So, seven months later, I have another question...one I should have asked seven months ago. You start making the bread using offshoot dough from a previous baking. How do I make the offshoot dough? Does it use sourdough starter? Or is it a "regular" bread recipe
How long can you leave the cut off in the refrigerator? I bake once a week
Hey Lumpy! I tested the dough after being in the fridge for seven day and it worked well. I'll be doing further experiments and will keep everyone up to date in the community email or release another video :)
What do you put on your surface so your dough doesn’t stick?
Generally, I don't put anything. But you can use a light misting of water to stop the dough from sticking. Not too much though, or the dough will slide around. In most cases, if the dough is a little tacky it can help with the shaping or manipulating of the dough. It does take some getting used to though. As they say, practice makes perfect :)
I bake once a week. How long can you keep the discarded dough in the fridge?
I’ve kept it for a week in the fridge with no problem 👌
How did you decide the old weight?
I wanted 20% to inoculate the next dough
Can i ask a question 😊 how many percent should i bake and...how many percent is the maximum of rise, i usually let the small dough in the jar rise to 200%(triple) is it over fermented? ( sorry for my poor English) 😢
Leaving the starter/levain/or offshoot dough to triple in size is just fine. In my experience, you can still use a starter or levain when it has over-fermented. you may not get exactly the same vigorous fermentation but it will work. Watch my video on tasting your starter, that will give you some pointers.
Following up .. my sourdough starter was a failure in Ireland. Just very troubling because I love making my own sourdough bread.
Perhaps it was the temperature change that threw you off a little Susan. Maybe the starter needed a little longer to get going.
@@CulinaryExploration thank you ,will try again
Is it still as tangy as it is by the usual method?
Certainly was Janet
so this does need a starter?
What is “the dough from yesterday’s bake”?
What is actually the difference to pâte fermentée? 🤔
Can I take a piece off before I add the salt? I'd take a piece off and knead and laminate that dough. Then I'd add salt to the main dough and knead and laminate it. That way I wouldn't have to change the salt % in my main dough.
I love you 😘
Unfortunately, in highly cold wet reas and Pacific Northwest and other places with natural moss grows in winter sough dough cannot be done due fact the high moss and fungus in air spores kill the natural bacteria that is needed for sough dough
Saves the waste of discard!!
Here's an extremely peculiar question (at least to me) and maybe a challenge (?). Do you think you could do this process, that is, make sourdough bread with no "starter," with commercial baked sourdough bread that you buy from a grocery store?
Hey Lawrence, do you mean to ask the bakery for a piece of dough?
@@CulinaryExploration No sir. Buy some sourdough bread (baked) and use it instead of the dough.Then take a slice or two, cut off the edges, and smush it into a ball. Do you have any idea if that would work?
@@lawrencekellie The fermentation would be dead as the bread will have been baked.
@Lawrence Kellie I'm going to jump in here because I can't help myself. Short answer ... no, it won't work.
-- First of all, if you're thinking of tearing off a chunk of dough from a loaf your bought from the grocery store and using it like "old dough" in this method, don't. It's baked already, which has killed the yeast.
-- Second, unless you're buying a loaf from a true artisan bakery, you're not getting real sourdough. You're getting a commercially yeasted bread with sourdough flavoring (vinegar and/or yogurt).
Not sure what your motivation is in using store bread. Tastes good already? Trust the process Phillip gives. Very soon (maybe 3-4 loaves along), you'll get bread that tastes way better than you can buy, and certainly far better than the grocery store bread that says "sourdough" on the bag.
@@artsymargo Motivation....I'm not fond of the length of time to make sourdough. I'm NOT talking the personal "hands on" time, but, if you please, the clock time....days or weeks. Phillip has convincingly shown the amount of hands on time is not that long. However, the clock time is. Thank you for taking the time to jump in. :)
I realize this video is a bit dated. When do you add the 'ripe' starter to the levain? Do you mix it into the levain when you take it out of the fridge? Or do you fix it into the offshoot dough that you are putting into your refrigerator? This is confusing as I don't see the ripe starter in the video anywhere. Appreciate if you would clarify. It's in the recipe formula.
I thought we were supposed to use non reactive bowl and stirring tool
Not at all, using a stainless steel bowl or spoon is absolutely fine. No problem 👍
I confused with your statement about the dough finding it’s rhythm. Once it’s used it is no longer a seperate piece. Is it not the baker who has to find their rhythm ? And the rhythm being mixing the piece in well and waiting to correct amount of time.
I have used a piece of dough to make a levan before and it worked great and the longer I left the dough in the fridge the more flavoursome was the bread .
Hi Mandii, when I first started the process the dough I removed was taking ages to ferment (up to 15 hours at one point). After several days the fermentation found a rhythm and the dough I removed was fermenting in around seven hours. Other home bakers may experience other differences. I think it's wise to point out that the fermentation takes time to find a rhythm.
Please use King Arthur bread flour and talk about it. It’s 4g protein.
That's the Chinese bakers' 'old dough' method
So what you are trying to say is
" if you need it, take it! but if i don't knead it, don't take it !!
😊
You're STILL using sourdough starter. Nothing amazing here.
I’m having similar thoughts its like a levain still lol
Hello Phil thanks for you hard work and dedication to the Sourdough community. I have tried making different recipes with and without using starter and without the great results I'm looking for. I always strive to make a crispy crust with the lightest possible crumb and if I don't achieve that lightest possible crumb I'm usually disappointed. I recently attempted a recipe created by Claudio Perando who is well known for his recipes with very light cell structure. That recipe included using a Poolish, some day old dough like you used in this video, and some starter. I was really looking forward to creating a bread like Claudio's bread that he displays on Instagram. Unfortunately it was nothing what I expected and I was very disappointed. I use the best flour I can find and have been baking bread for five years and I don't consider myself a pro baker but I'm usually satisfied with my bread. What my point is that I like trying different methods and recipes but my best results are always using my starter. I watch CZcams videos from professional bakers and they often use day old dough as well but also add some yeast to increase the rise. They also mix, allow about a two hour window of bulk fermentation, cut into loaves, allow loaves to double prior to baking. This professional baker method is usually no more than five total hours from start to finish. I'm always looking for improving my bread and I often ask myself is there a better method? So far my best results and using only starter and having a very long bulk period usually around ten hours before the overnight refrigeration period.
Hey Tony, I appreciate the comment. Seeking out new ways to bake or improve our loaves is an exciting journey. I hope you don't get disappointed too often and you still enjoy the process. I'll have a closer look at Claudio's method. Stay safe buddy