Homemade Yeasted Artisan Bread | How to make bread

Homemade Yeasted Artisan Bread | How to make bread | Foodgeek Baking

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Күн бұрын

I explain how to bake awesome artisan bread using instant yeast instead of sourdough starter. It's super simple and delicious.
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#homemadebread #artisanbread #yeastedbread

Пікірлер: 147

@cheriecanelas2325 2 жыл бұрын

I just re tried the recipe at 65% hydration and it came out PERFECTTTTTTT omgggg tHANK YOU!

@Foodgeek 2 жыл бұрын

You're welcome ❤️

@briansteve884 3 жыл бұрын

As someone who's just getting into baking bread this is a great recipe to get the hang of things! Sourdough seems a little too intimidating just yet but definitely something I'm planning to try out soon.

@katekramer7679 3 жыл бұрын

Great video! I'm excited to try this. I thought my phone had frozen at 6:34 😂

@robinb6637 3 жыл бұрын

This is terrific! Thank you so much for sharing.

@monkeylordofdoom14 Жыл бұрын

I just made this recipe last night and baked it this morning and it's incredible!! My first time ever doing sourdough and it turned out beautifully thank you so much!

@jhonrods 3 жыл бұрын

Oh man! Just what I needed! Great content, as always, thanks!

@phouchaisouang8190 2 жыл бұрын

I’ve been learning how to bake artisan and sourdough bread! You have been the best teacher! Thank you thank you thank you

@sheteg1 3 жыл бұрын

Thx Sune. Going to be making this

@ekcs3941 3 жыл бұрын

Some hybrid recipes would be great too Sune! Thanks for this, I have an almost 2 year old at home and keeping up with the sourdough has become pretty tough in all honesty! I’ve had to bring my sourdough “back to life” recently but I often forget to refresh it enough times to keep it really strong. I was such a sourdough purist in the past but these days I am just seeing keeping up regular homemade bread as a mum of a toddler is an achievement enough! 😂

@ImForgivenToo 2 жыл бұрын

PERFECT !!!! 👍👍 thank you !!!!!

@rlwalker2 3 жыл бұрын

Your opening line cracked me up. Well done. I was surprised at the quality of the finished bread.

@trishwfulton6981 3 жыл бұрын

Would love more yeast versions! Enjoyed your sourdough but my husband wouldn’t eat it. Now I have all the baskets but haven’t been using them. So happy I’ll be able to play in dough again!

@GreenHope42 3 жыл бұрын

Most of the recipes work with yeast. Just add 1/2 the starter amount as water and flour and a bit of yeast.

@mikezimmermann89 3 жыл бұрын

Condolences to your husband who, in my humble opinion, is missing out on the best part of eating bread! Of course, I was born and raised in San Francisco, the ‘land’ of sourdough, and thought (when I was younger) that there was something “wrong” with bread that wasn’t tangy. Perhaps my opinion is somewhat biased? Tangy sourdough with sweet, unsalted butter… ahhh!

@mikey19608 3 жыл бұрын

@@mikezimmermann89 That's an awful thing to say "condolences", not everyone likes the tangy taste in a bread and that was the purpose of this video.

@001kat1d1d001 Жыл бұрын

Curious: could you add autolase to this recipe but use a mix method when adding yeast and salt (vs going straight into a fold or slap and fold)? As for the slap and fold, for some reason my counter just doesn’t work so I have to do folding in my bowl, which is exhausting! Any tips?

@alexandrecarmenadrianoeant4384 3 жыл бұрын

That was a gift!

@tanutiwari1339 Жыл бұрын

Hi Sune. Tried your recipe and it turned out beautifully. Thank you for your tutorial.

@Foodgeek Жыл бұрын

My pleasure 😊

@justkarl. 3 жыл бұрын

Found your channel randomly👍👍 ❤Indonesia🇮🇩

@guillermogilthemessenger 3 жыл бұрын

You are wonderful!!

@frosty327 3 жыл бұрын

I've just started following you after searching and being very disappointed in other channels. I'm not completely new to cooking as I was a Chef 20 yrs ago and now cook for the fun and the art. I just wanted to thank you. You explain and show everything you do, which I think makes a big difference. Plus you simplify things that don't need be done a certain way because You have experimented and found no change to quality. Great job man, hopefully soon I'll get my Challenger pan too :) Ps: Us musicians gotta show how this is a Art that's worth it

@edafade 3 жыл бұрын

I do this when I need bread quickly or don't have a lot of time. In my method, I use about 100g of mature sourdough starter/discard, in addition to the commercial yeast. Then, I'll do 3-4 sets of coil folds every 15 minutes after initially mixing the dough. Next, I let it bulk until nearly doubled and toss it in the fridge or same day bake if I need it straightaway (which is usually the case for these types of loaves). The discard adds flavor that is not normally there and the coil folds give it a bit more structure and a nicer, more even crumb.

@kreemaahmlaamhahm5866 3 жыл бұрын

This is really great sune, I’ve been looking to make sourdough for a while but I can never control my starter because of my weird ass schedule, so thanks

@greensprat 3 жыл бұрын

Great results. I've been doing pretty much exactly the same for about a year now inbetween sourdough baking - typically just a long (12-18 hour) room temperature ferment without refridgeration, I think of it as a Lahley no-knead with a little bit of extra handling to give it shape and structure. For some extra flavour, a dusting of wheat bran on the bottom works really well.

@robinb6637 3 жыл бұрын

Me too! Works superbly. And this is a great recipe

@magaretf3510 3 жыл бұрын

I tried the pyrex dish and wow it worked out super duper for me as an altenative for the Dutch oven.

@Foodgeek 3 жыл бұрын

Yes, I did an experiment with different vessel and they all worked equally well :) Pyrex was one of them :)

@genghischuan4886 2 жыл бұрын

I use caputo yeast but only like 1/4 teaspoon with molasses to start a poolish and then let it sour up in a day or two and then I feed it like a sour dough starter after that and make little single seaving loafs with the discard every day. love your videos

@GreenHope42 3 жыл бұрын

I have often used my sourdough recipe for yeast bread. Just add the starter amount of water/flour to the recipe & some yeast. It works fine.

@aviationchannel6204 3 жыл бұрын

I like how you added the yeast directly onto the salt. Many people think that would be a problem.

@mrfunkedude 3 жыл бұрын

Instant yeast is protected by a shell where as dry active yeast isn't. This is why you don't want to add dry active yeast on top of salt but you can with instant.

@Foodgeek 3 жыл бұрын

I do it with both active dry yeast and fresh yeast. Doesn't seem to hurt anything 😊

@mrfunkedude 3 жыл бұрын

@@Foodgeek I honestly can’t understand why anybody uses dry active yeast. Instant yeast is way more reliable. Sometimes I think it’s just a trendy thing to use dry active yeast.

@Foodgeek 3 жыл бұрын

@@mrfunkedude I've only recently been able to get instant here in Denmark. We mainly use fresh here 😊

@mrfunkedude 3 жыл бұрын

@@Foodgeekyou'll be happier with instant. I believe the ratio is around 25% less instant yeast needed then dry active yeast because that's the amount of dry active yeast that is assumed to be dead.

@corteltube 3 жыл бұрын

Love this for time saving...but I am addicted to sour dough the process as much as much as the bread. I don’t even eat much of it because..well, I am always watching calories...but it is delicious and makes friends very happy😊...there is something about the whole SD process that is fascinating. Plus love your videos. This will be great though for an emergency when I don’t have fed starter handy.

@goattactics 3 жыл бұрын

Looks great. I've made a similar recipe but without the overnight retard. Will definitely give that a try. I usually ferment half the flour overnight in a poolish then bulk ferment for 3 hours at room temp with a small amount of additional yeast. Thanks for all of your videos, I watch them all!

@peterbassel6888 3 жыл бұрын

Thanks for this yeast video, I have been trying to apply your sourdough methods to yeast and the bread has been sub-optimal. I think the bread was over proofed. I just got a "new" oblong Dutch Oven, so I hope that helps too. Thanks for all the help on my journey (and that of others) with bread.

@gregorycalzada5264 3 жыл бұрын

VERY NICE 😎😎😎

@ataisa1 Жыл бұрын

Dear Sune I just want you to know that you are awesome!! Your descriptions of each of your breads is precise and clear. The consistent format could not be any better. Internet “professors” must pay attention to your site. I have followed you for about two years. You are responsible for the fact that this retired cancer surgeon has become a decent amateur baker. I have recommended you to all the people I know with interest in baking and cooking. I love and enjoy your experiments and also your take on some of the classical recipes of other bakers. So far your own recipes,in my hands ,produce a consistent product every single time. I use King Arthur Sir Lancelot bread flour. (Not easily available in the US)The same one that somebody sent you. I also use King Arthur Organic Rye flower and Dark Rye Flour by Bob’s Red Mill. That combination in the exact amounts of your formula produces the best “Jewish Rye Bread” I have ever tasted.(My close friends and family agree)The best pastrami sandwiches , (at least away from Katz in New York City) Thank you for your fantastic algorithm of your “Bread Formula” By far the best practical baking tool I have found. We need to increase the number of subscribers. As I stated I am doing my best promoting your site Please Keep it up and not only breads! Sincerely J A Fridman MD Miami , Fl USA

@greatjensen 3 жыл бұрын

Hi. Question: The hour for the oven heating, is that time also ment for the dough in the bannetons to rest? I mean one could have already started heating the oven an hour prior to when you described to do it. Thank you so much for your great videos.

@szpon8 2 жыл бұрын

yes, this is to raise the bread in the banetton meantime

@MOESEWICHt1 3 жыл бұрын

Jesus Christ, finally! Developed my own recipe within a year because i don't like the sourdough tang and than you drop this :D maaaaaaaan so many hours i could have saved haha. Nah just kidding, loved the process and the experimenting! Thank you though ( or better dough :P)

@theonesickman 2 жыл бұрын

Can I buy that Castrol Isle of Mann TT shirt in your merch store? Thats very cool. Great recipe, Yeasted bread is a good change sometimes. Always love your music too. Impeccable taste. Many Thanks!

@77goanywhere 3 жыл бұрын

Isn't this the basis for most French bread? They use small inoculations of commercial yeast and long bulk fermentation to develop the dough and flavor.

@RobinByron 3 жыл бұрын

In the spirit of Foodgeek "experiment time" I modified this yeasted artisan bread recipe. My first step was to reduce the ingredients with the Foodgeek Bread Calculator to make a single, nice sized loaf of about 1022g dough weight. I changed the flour to 12% Rye and 88% bread flour then added 100g of discard sourdough starter keeping the same ratios of flour to water for my modified recipe. This made a nice sized loaf with wonderful smell, great taste and a very nice medium crumb.

@virgoviking2331 2 жыл бұрын

I'm making some but added some fresh basil. Tomato sandwiches are going to be amazing

@m.robinson5872 3 жыл бұрын

hi sune just wondering about how you use the brod&taylor proofer as i have just ordered one and the question is do you put the dough in the proofer during autolyse and for the stretch and folds? or only after them?

@kowaltoboggan 3 жыл бұрын

Thank you, Sune. Already shared with family and friend home bakers. Will try it tomorrow. Sune, would you mind showing some techniques with various inclusions or proofing with, say poppy or pumpkin seeds? Sorry to ask, but find your instructions easy to follow in ways that build confidence. Thanks again for all you do to help us!

@Foodgeek 3 жыл бұрын

Thanks 😊 Did you watch this video? kzfaq.info/get/bejne/kJ2egqmG38iUn3k.html

@kowaltoboggan 3 жыл бұрын

@@Foodgeek Missed that one, Sune. Thank you for flagging!

@JohnBerthoty 3 жыл бұрын

Yay! Thank you. Now, how about a stand mixer version?

@albertolorusso 3 жыл бұрын

he is a "purist"!!

@sheteg1 3 жыл бұрын

He has a stand mixer video. Not sure if it’s yeast one though

@Foodgeek 3 жыл бұрын

Just replace the slap and fold with a stand mixer. Mix until you have a strong windowpane 😊

@Foodgeek 3 жыл бұрын

I'm no purist, but I do like to work with my hands 😊

@JohnBerthoty 3 жыл бұрын

@@Foodgeek Me too. Most of the time.

@pompeyexileuk205 3 жыл бұрын

Blimey Sune, I never thought I'd see you making bread with commercial dry yeast. Yet again though a master class that turned out perfect. Just out of interest, a while back you did the MacGyver challenge with Hendrik from the Bread Code. He has couple of interesting posts on making and using a liquid sourdough starter. As you are not adverse to trying different things, had any thoughts on trying a liquid starter? Would be interesting to see what you think and your results. Apparantly, rather than giving a sourdough tang to the bread it gives a more, as he puts it, yoghurty flavour.

@suelibonafim3154 2 жыл бұрын

Hi Sune! So when using commercial yeast there's no need to do the series of stretch and fold like you do for sourdough bread?

@sbm1961 4 ай бұрын

Hi there! Looking forward to making this recipe, thank you! Question - can I preshape the dough and put it in a banneton prior to putting the dough in the fridge? If so, can I bake it right from the fridge or do I have to let it come up to room temp? Thanks

@gerardjohnson2106 3 жыл бұрын

EXCELLENT tutorial. Your shaping demonstration is perfect. It's taken me years to work high-hydration dough with a cold retard. It is so worthwhile as the texture and flavor cannot be achieved by any other method. Thanks for sharing

@Foodgeek 3 жыл бұрын

Thank you 😊

@mikezimmermann89 3 жыл бұрын

Hear, hear! I was going to add the same comment, but Gerard beat me to it!

@kb2vca Жыл бұрын

Great video and wonderful technique, Sune, but I have a question. I have a stand mixer and I normally bake my yeasted breads using the mixer to knead the bread. If I use my mixer to knead this bread is it likely that the crumb is going to be tighter than yours or is the key to making a delightful crumb less in the kneading process and more in the hydration - which is to ask: would a 60% hydration bread kneaded by machine be tighter than a 70% hydrated dough kneaded by that same machine, or is the slap and fold and coiled fold method a better way to create a looser crumb? I am asking even as I have started a dough at just over 70% , kneaded in my machine and slowly rising (I hope) in a very cool kitchen . Thanks

@Foodgeek Жыл бұрын

The biggest factor in open crumb is the flour you use, so go ahead with the mixer :) You may wanna try with a lower amount of yeast and do a longer fermentation for a better taste :)

@julie55hope 3 жыл бұрын

Haircut looks great! ☺️ You sound much better too, so glad you’re feeling better!

@ianhall 2 жыл бұрын

I've got a couple questions... What size bannetons are being used? Also, will it work if i simply half the recipe - if i don't want two loaves. Thanks and great videos!

@smjs2000 3 жыл бұрын

Thank you for the video! This is amazing. While you resting the dough for 20 min and proofing in the benetton, did you cover the dough or completely open air? Aren't doughs need to be covered all time? I feel like I missed something.

@Foodgeek 3 жыл бұрын

Nope, didn't cover. It does seem.to.make any difference in the finished bread, so it's easier NOT to cover 😊

@mikezimmermann89 3 жыл бұрын

I think the need to cover dough is mostly about keeping the dough from drying out or collecting dust. I doubt that 20 minutes is long enough for either to happen to any significant degree.

@artvandelay1555 3 жыл бұрын

How long does it take approx. to bulk ferment on the counter before putting in the fridge? Same as sourdough 3-5 hours? This is a very practical recipe. I have a good starter, but will surely try this. I like your video where at the end you slather a slice with butter & some salt sprinkles! Thanks Sune.

@Foodgeek 3 жыл бұрын

I believe it took about 2.5 hours at room temp 😊

@michellemelo2339 3 жыл бұрын

Hi! The dough should then rise in the banneton while the oven is heating (around 1 hour) at room temperature, correct?

@jedherman7450 3 жыл бұрын

Thanks. I’ve done similar but apply S&Fs (ie follow a SD approach all the way) and get a great crumb. Any reason you didn’t do S&F? Cheers. Jed.

@wagnergp99 3 жыл бұрын

I would like to know that too

@davidkeetz 2 жыл бұрын

thumbs up for the isle of man TT shirt. (otherwise it'd be a thumbs down for the uncanny valley back and forth head tilt)

@AnarchX_VR Жыл бұрын

after the initial rise can i skip the 8 hour rest in fridge and head straight to shaping, then rest 1 hour then bake? thanks sune

@mattmallecoccio8378 11 ай бұрын

Just curious, have you ever tried baking bread low and slow? By that I mean at like 375°F or whatever that is in Celsius for an hour rather than high temp for 40 minutes. It seems to work for me.

@Rye_d_baker 3 жыл бұрын

I follow this method usually to suite my schedule with slow fermintation, but ususlly i fridge after final shaping. My question, when you fridge the dough after full proofing, it will not be over proofing ?

@Foodgeek 3 жыл бұрын

Not when you use yeast. Two proofs is the normal way 😊

@dmflats156 3 жыл бұрын

Wondering about adding "spent" starter to this recipe for flavor. Compensating for the water and flour. It wouldn't be true sourdough but it might be tasty.

@Foodgeek 3 жыл бұрын

Yes, I don't see why not. It'd be a true sourfaux ;)

@aimelecusay2694 3 жыл бұрын

Hi Sune :-) while the oven was heating for 1 hour, did you place the shaped dough (in the banneton) in the fridge again?

@Foodgeek 3 жыл бұрын

Yes 😊

@aimelecusay2694 3 жыл бұрын

Ok, perfect…thank you 🙂✨…looks good…will have a try…and thank you for all the other videos - they’re great.

@kingwenceslas4225 3 жыл бұрын

I wondered if I add old ( very sour) sourdough starter - would I get best of both worlds???

@skjoldet3189 3 жыл бұрын

Is this doable with spelt flour instead? It has 12,9g of protein per 100g in it.

@nopenope1 3 жыл бұрын

for my pizza dough I use 800g flour, 3% salt and .5g instant yeast - 6-12 hour fermentation (depending on the room temperature and after splitting it into balls at least 12h in the fridge) hydration 70-75% depending on mood and flour (12%+ protein) ^^ - but for my bread I now prefere my sour dough starter :) both breads did look great though :)

@kjdude8765 3 жыл бұрын

I do something very similar with 500g bread flour (two 14 in pizzas), 3% salt, 68% water, 5% olive oil and 1/2 tsp yeast. Combine and let rest for 20-30 minutes. 8 minutes on med low speed with the KA stand mixer. Three rounds of stretch and folds @ 30 minute intervals. Then a room temperature rise for 5-6 hours.

@nopenope1 3 жыл бұрын

@@kjdude8765 when you have the time, try less yeast* and check the dough from time to time. Long fermentation gives fantastic results. I usually let the dough additionally 12-24h in the fridge plus 3-5h out of the fridge/prep for backing the pizza. Best optical results with 48h old dough, best taste (but harder to work with) 72-96 days. ;) In the very cold fridge of course. *my 0.5g is very little but I do use additional cold proofing in the fridge, exact time frames are hard to say/it's expierence and a lot of numbers like temperature (room/fridge) as well.

@kjdude8765 3 жыл бұрын

@@nopenope1 Thanks for the tips. I'll give it a try. Most of the time my method is driven by having to make the dough the day of use since I didn't plan ahead. Plus a room temperature raise doesn't take up that valuable fridge space.

@nopenope1 3 жыл бұрын

@@kjdude8765 fridge space... true ;) I have that space, so I do not have to plan much or more like I only make one batch and use it during the week. Like Saturday/Sunday dough time and the rest of the week I just take it out of the fridge. If it is to old (to handle it ) for pizza it still is a great bread :)

@ClausWawrzinek 3 жыл бұрын

How was the bread stored in the cloth bag? Was it with the cut side facing down or sideways?

@Foodgeek 3 жыл бұрын

Cut against cut 😊

@47retta 3 жыл бұрын

Can i use SAF dry yeast, not instant?

@hwasean 3 жыл бұрын

May I know why use slap and fold for this bread?

@ChadSnider 3 жыл бұрын

I recently went back to commercial yeast after about 6 months of sourdough. High altitude baking is frustrating, especially when you don't have people around you to eat all the bread you make and you don't like to waste food. I want to experiment and perfect a recipe, but I don't want to throw bread out. It's a conundrum. Commercial yeast is just so forgiving. I guess i'll stick with it.

@ChadSnider 3 жыл бұрын

@@nopenope1 They're generally failures that i wouldn't want to give anyone. Hence why I want to keep experimenting and figuring out a method that works for me.

@IMBlakeley 3 жыл бұрын

I turn my fails into bread pudding. As they're usually a bit dense and not over risen they get an over night soak with the dried fruit, milk sugar etc and a spoon of starter which starts the whole lot fermenting. Gets a definite sourdough hint to the finished product.

@mateuszdajczak4966 3 жыл бұрын

Make more bread less often and try part bake. Than you have freshly re-bake loaf when you need it. Partly baked loafs can stay in a plastic bag in a fridge for weeks.

@dianeamero3405 3 жыл бұрын

What could you use if you don't have those bannetons? Could you also make this without the baking steel, just using the Dutch oven? Also, my oven doesn't heat to 500 degrees, only 450. Would I just bake at 450 for the full time, removing the lid as per recipe? Sorry for all the questions but would like to try this but can't afford a new oven and all the other fancy gadgets. Thank you for all your wonderful videos and recipes! 🙂

@Foodgeek 3 жыл бұрын

A bowl with a dish towel can be used instead of a banneton. Skip the steel, but you may get a scorched bottom depending on your oven. 450 the whole time does work. Oven spring may suffer a bit. I hope that helps *takes a deep breath* 😁

@albertolorusso 3 жыл бұрын

@@Foodgeek I have amazing results with this steal casserole, filpped upside down on top of my oven dripping pan www.amazon.it/gp/product/B003BWSDNU/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1 Just for the record!

@dianeamero3405 3 жыл бұрын

@@Foodgeek Thank you for your quick response and helpful tips! I will give them a good shot with this recipe! 🙂 You seem like such a nice person, I hope you and your family have been safe and well during this trying time! 🙂

@Foodgeek 3 жыл бұрын

@@albertolorusso I used that in this video: kzfaq.info/get/bejne/pLt-gLqHuLrWqJs.html :)

@jenniferwisnom1934 3 жыл бұрын

Where did you get container with lid for proofing dough? Seems fairly heavy....Thank you

@anthonyvink7153 3 жыл бұрын

You can get similar containers at any restaurant supply store. Called Cambro, they have a variety of sizes.

@theredroomcakery6211 10 ай бұрын

During the long room temp rest you could do all the shaping just before it doubles, right? Then place in bannetons, chill, and bake straight from the fridge? Or is shaping best after it cold rests? Also...in your video, after you final shape and place in the banneton are they resting at room temperature or back in the cooler till its time to bake?

@sbm1961 4 ай бұрын

@theredroomcakery6211 I just asked the same question without reading all of these comments. Did you ever get an answer or did you try it? If so, how did it turn out? Thanks

@theredroomcakery6211 4 ай бұрын

I never got a response. However, I got better spring by placing them back in the cooler after placing in bannetons. So straight from cooler to oven, yields great results.

@mandiigraham1596 2 жыл бұрын

Question. Just want o confirm that the 30% of any other flour is in “addition” to the original amount of flour. Making the total 1024g in total.? If so wouldn’t I have to change the hydration.? Or is it replacing 30%?

@Foodgeek 2 жыл бұрын

No, 788 grams should be the total flour. So if you want 30% whole grain use 236 grams of whole grain, and 551 grams of bread flour :)

@mandiigraham1596 2 жыл бұрын

Wow very fast reply. Thanks for that. I want to bake this tomorrow.

@Foodgeek 2 жыл бұрын

I try to answer questions all week, but you4 best chance is Saturday evening (Central European Time) since that's when a input out a new video 😊

@jyn5178 3 жыл бұрын

Please do a yeast version with 90-100% whole wheat (fresh grind)!

@cheriecanelas2325 2 жыл бұрын

if i want to make a batch of six loafs can i just triple the ingredient ??

@Foodgeek 2 жыл бұрын

Yes 😊

@misterdubity3073 3 жыл бұрын

Thank you for this recipe. All that was missing was a taste test. I made only one sourdough since I began baking bread once a week, starting about a year ago; I started with fresh yeast, but now use active dry (in the US). The sourdough was good, but most in this house don't like the tang. I usually do the overnight fridge retard - maybe I should drop the yeast percent (from 1.4%) because of this. Overproofed a few times, I think. Question: time from out of fridge to into oven was ? about an hour? Thanks.

@Foodgeek 3 жыл бұрын

About 1 hour, 40 minutes with shaping 😊

@cheriecanelas2325 2 жыл бұрын

So I finally tried this recipe and oh my god that dough was so so sticky! It was so hard to shape it, It kept sticking on to my fingers and scraper so bad. Is it supposed to be that sticky? Or are you just super good at handling sticky dough? I hope I didn’t do anything wrong with the recipe I followed it all just like you did 😭

@Foodgeek 2 жыл бұрын

I am pretty adept at handling very sticky dough, but I think you may need to lower the hydration for the flour that you are using :) Start out at 65% and then you can add more water if the dough is too dry or stiff: fgbc.dk/2bdi

@cheriecanelas2325 2 жыл бұрын

@@Foodgeek thank you! I will try again with 65% water, my bread flour is 12.7% but that’s probably not strong enough to handle the 75% hydration

@charlessloane 3 жыл бұрын

I don't think the recipe as listed on the website works for 2 loaves. I question the amount of yeast and salt as well.

@Foodgeek 3 жыл бұрын

Well, those are the amounts I used in the video 😊

@jannicoboon3677 2 жыл бұрын

Why is the crumb of the yeasted loaf more dense than your sourdough loaves? I am trying to bake yeasted loaves with an open crumb for a while now but with no succes. I am playing with the amount of yeast and fermentation time but most breads turn out like pancakes with a cake-like crumb :(

@Foodgeek 2 жыл бұрын

I've never been able to get open crumb with commercial yeast 😊

@tjay5837 2 жыл бұрын

You can try some biga/polish recipes to get an open crumb with commercial yeast. Though I’m not sure if my theory is correct, I believe it has to do with the shorter fermentation time (only smaller bubbles form). Maybe if you use less yeast and prolong the bulk it will create a more open crumb?

@Nerdificationing 3 жыл бұрын

Excellent recipe - can you do stand mixer idiot-proof version?

@DubAthosK 3 жыл бұрын

I challenge you to make a gluten free sourdough bread if you really want to shake things up a bit ;)

@eduardojahnke8970 3 жыл бұрын

I have to say that a friend of mine that has celiac disease has eaten my sourdough bread without having any issues so far. She doesn't devour a complete loaf, but can eat some slices while feeling ok.

@audreywinter6910 3 жыл бұрын

@@eduardojahnke8970 I have heard several times now that sourdough bread is fine for gluten sensitive people and the reason for it is that the lactic acid bacteria neutralizes the gluten, almost eats it up by the end of the fermentation time. Hence the loss of shape if the dough is overproofed.

@julieschultz6363 2 жыл бұрын

I've noticed you NEVER seem to put sugar in your breads. Do you not like it that way? I absolutely HAVE to put sugar in any bread I make. Most people wouldn't use this much, but the recipe I originally learned on calls for (with three cups of flour) two tsp salt and two TBSP of sugar. To me, it gives perfect flavor balance (but not sweet). Just the other day, I had to throw out a batch of dough because I somehow under-measured the sugar and it was inedible. 😖 😢 P.S. I use a pastry brush to get rid of the excess flour from the counter.

@Foodgeek 2 жыл бұрын

I usually only use sugar when I make enriched doughs, so with butter, egg, milk or other things like that. I don't think a regular bread needs it. At least for my tastebuds :)

@julieschultz6363 2 жыл бұрын

@@Foodgeek Okay. Fair enough. I'm sure a lot of people agree with you.

@audreywinter6910 3 жыл бұрын

One thing you did not mention Sune, is that sourdough fermentation does not only improve the taste of the bread, but also it's nutritional value. "Anti nutrients" in the grain (phytates, lectins etc.) are broken down and the resulting bread is much healthier for us than commercially produced yeasted bread. No harm though to eat a yeasted bread once in a while.

@jojojojojo9806 3 жыл бұрын

I mix sourdough with yeast , its my favourite combination , you have the sourdough flavor with softness of yeast fermentation

@runwest50 Жыл бұрын

Where is the recipe?

@crockmans1386 2 ай бұрын

Dear Sune. One question : who is your favourite telecaster player on CD ? And hm, there is one puzzling fact i have observed ...... in all artisan bread making videos there is much stress on proper timing. The right amount of yeast, certain room temperature and correct time. Get that top rise moment , then put in oven. Hm...... the correct time? Then we leave it in the fridge for 8 or 12 or 20 or 25 hours? Smiles Doesnt that defy the whole timing philosophy? Smiles. I love your channel. I am kinda your age. I like danny gatton myself. Best greetings from munich bavaria. Chris.

@edithharmer1326 3 жыл бұрын

I am surprised you are making bread with Commercial yeast! There is No substitute for Sourdough Bread made with the Healthy Starter! Even is the fermentation is there!!! Will have non existence the Probiotic, the healthy bacteria for our gut! Healthy Bread it is a Sourdough Bread, the King of Bread! This is my personal opinion! Greetings for Singapore!