I made this video 2.5 years ago. Watching it now, I have to agree with the comments about wetting your hands - it does help reduce sticking, and my technique has improved and I now would use quite a bit less flour on the cutting board. Really, you want to use the minimum amount required to facilitate handling. I also want to clarify that the time of the bulk rise is entirely dependent on room temp. It could vary from a couple hours in the summer to 5 hours in the winter.
I just commented on that... then saw your pinned note here. As for adjusting the recipe for it... well... you are adding flour later when shaping so to me? It all evens out.
This is exactly what I was looking for. I'm making my first sourdough bread from my first starter. I think the starter worked out well. We'll see if it becomes bread. I don't have room to put it out on a counter so hope I can do all this in the bowl. Then in the refrigerator for 12 hrs? Oh. Haven't heard that yet but, might as well try. This is enlightening. You've really taught me something. I thought my dough was too wet but will go through the stretch and pull and see if it tightens up. Thanks for posting this. Lynn
That has not been my experience. The alternative to 4 stretch and folds is about 15 minutes of vigorous slap and folds or 5 minutes in a stand mixer. Don't forget that we're dealing with 75% hydration here, so any handling is going to be messy. Of course, if ease was the only criterion, the stand mixer would win every time. But the 2 MAIN benefits of the no knead method is that the results are both more reliably consistent and the slow fermentation allows the dough to develop much richer and more subtle flavors. Regardless, I find 4 S&F's to be painless and easy.
My dough was much more taught then that. Even from the start. Perhaps my dough is not as moist. I wasn't quite sure how to stretch it when it didn't want to stretch much at all esp by the end. My holes were quite large too which was a surprise. I have only begun learning.
Too much raw flour added in this technique. It ruins the nutritional value of sourdough bread. But if that’s not an issue for you, enjoy. Done an old fashioned way, the end results are higher protein levels equal to beef and more digestible because of the fermented wheat.
I made this video 2.5 years ago. Watching it now, I have to agree with the comments about wetting your hands - it does help reduce sticking, and my technique has improved and I now would use quite a bit less flour on the cutting board. Really, you want to use the minimum amount required to facilitate handling. I also want to clarify that the time of the bulk rise is entirely dependent on room temp. It could vary from a couple hours in the summer to 5 hours in the winter.
I just commented on that... then saw your pinned note here. As for adjusting the recipe for it... well... you are adding flour later when shaping so to me? It all evens out.
I've made sourdough for a year, and did some of these things, but you explained it very well!
At last, Sir u tought me something that hours spent on watching other bread baking masters just could not!
The clearest explanation I found online of loaf shaping! Thank you!
This is exactly what I was looking for. I'm making my first sourdough bread from my first starter. I think the starter worked out well. We'll see if it becomes bread. I don't have room to put it out on a counter so hope I can do all this in the bowl. Then in the refrigerator for 12 hrs? Oh. Haven't heard that yet but, might as well try. This is enlightening. You've really taught me something. I thought my dough was too wet but will go through the stretch and pull and see if it tightens up. Thanks for posting this. Lynn
thank you for this informative demonstration
I do nearly the same thing! I do wet my hand first though... Keeps this from sticking.
If you wet your hands, the dough won't stick during the stretch and folds.
seems so much easier and less messy to just knead
That has not been my experience. The alternative to 4 stretch and folds is about 15 minutes of vigorous slap and folds or 5 minutes in a stand mixer. Don't forget that we're dealing with 75% hydration here, so any handling is going to be messy. Of course, if ease was the only criterion, the stand mixer would win every time. But the 2 MAIN benefits of the no knead method is that the results are both more reliably consistent and the slow fermentation allows the dough to develop much richer and more subtle flavors. Regardless, I find 4 S&F's to be painless and easy.
Hi Rick, how you doin'? Former sourdough student.
What if you use an oval basket and oval clay baker? Can you explain how you would do that? Thanks.
My dough was much more taught then that. Even from the start. Perhaps my dough is not as moist. I wasn't quite sure how to stretch it when it didn't want to stretch much at all esp by the end. My holes were quite large too which was a surprise. I have only begun learning.
Show crumb shot next time please Rick Silberman
Too much raw flour added in this technique. It ruins the nutritional value of sourdough bread. But if that’s not an issue for you, enjoy. Done an old fashioned way, the end results are higher protein levels equal to beef and more digestible because of the fermented wheat.
Can you share t his recipe pls
700g's Unbleached white, 300g's Whole Wheat, 200g's starter, 20g's salt, 765g's water. I pretty much follow the Tartine No-Knead method.