I have always stretched and folded with the one hand method in the bowl. Tried an experiment and put the dough on the board with a bit of flour and used the method of coil fold. Got a much better final loaf--better rise, more even crumb distribution. It was easier doing it in the bowl but I am going to use this method going forward. Thanks for all your videos. You are my sourdough guru.
@Foodgeek4 жыл бұрын
The one handed is just the easiest. The bowl stays down :)
@Chemeleon154 жыл бұрын
Phillip Ziegler If you oil/wet your hands and the work surface, you can do the coil fold without extra flour. It’s much easier because you just let the weight of the dough do the stretching before you fold it over on itself, and you don’t really have to worry about it tearing because it stuck to something.
@dolomighty744 жыл бұрын
I guess the coil folding method sums up to double the folds of s&f: each quarter turn you do two folds, the upper and the lower, so 8 in total. With s&f, one fold per quarter turn. You could try two turns with s&f, to get the same total folds, and see if you get comparable results in the end
@thatmoody4 жыл бұрын
That's a good idea - I was thinking it had to do with the sum total of the folds as much as the pressure and stretch.
@sagnikdas5243 Жыл бұрын
You were bang on. He was folding it 2x more than the others
@guilhermeguioco80984 жыл бұрын
Hi Sune. I think a good experiment to be added to your list would be bake loafs in different types of pan, let's say, glass, metal, and stone.
@Foodgeek4 жыл бұрын
Are you thinking bread pans or "steam capturing vessels" like a dutch oven, pyrex dish? :)
@guilhermeguioco80984 жыл бұрын
Yes, like a Dutch oven. Another material might be silicon, but I do not think there is a silicon Dutch oven or Pyrex. I just know silicon pan
@thatmoody4 жыл бұрын
@@guilhermeguioco8098 One of my friends has a fancy steam oven and I make her crazy with my cast iron dutch oven because my bread looks better.
@esalenchik4 жыл бұрын
Guilherme Guioco This was a great suggestion, and made for a really interesting video 😁
@Caroline-ei2nb2 жыл бұрын
Clay cooker too!
@2BeerMinimumRacing4 жыл бұрын
Thank you for your video! I was really struggling with shaping and your non-sped-up video of you shaping the dough really help me hone in on my technique.
@Berkana4 жыл бұрын
Thanks! This was super helpful. I made a no-kneed bread for the first time due to a combination of boredom and necessity during this coronavirus lock-down, and it was unpleasant, like dense cake. This stretch and fold trick really made a huge difference in the quality of my bread.
@johnc38264 жыл бұрын
You have a great approach to test one variable at a time. Thank you so much. I am new to your channel but I will be going back and viewing all of your content on bread making.
@Foodgeek4 жыл бұрын
Thank you ❤️
@guillaumenadeau50024 жыл бұрын
Me too, can't get enough of your experimentation. Thanks for doing this!!
@hungrydeer20494 жыл бұрын
Sune, I really enjoy your voice and the pace you speak at. Combine that with breadmaking, and it’s seriously therapeutic! Will try the coil fold method, thanks!
@shelleyroberts94722 жыл бұрын
It finally came to me. I’ve watched several of your videos. I just realized while watching this video that you sound exactly like John Malkovich! Love your videos. I’ve learned quite a bit. Thank you.
@robertnordeen46314 жыл бұрын
i do a 1 arm roll. stretch on arm, then roll it up. Fold in half stretch and roll up again. i do the 30 min thing. I got a round bowl. I don't check the window pain or how thin it can get. no bread board. no extra water or flour. Then put in fridge 12 hours and then rise 6 hours and bake. Something happened cuz I never used the fridge before or did a stretch and roll up either. it was just the one handed fold and 1/4 turn. Well the results were great for one loaf. My dough was no where near your hydrated state. It held together in a nice soft ball. The loaf or round was 7.25" tall and 10" around baked. Nice crumb. no big holes. I don't like the honey running thru. I think it was the stretch fold and fried that did it. All I had was bread flour, water, salt and a handful of 10 grain.
@CantE8tCheese4 жыл бұрын
I go one step lazier. After I’ve mixed the dough for autolyse, I measure out the starter and dump on top. Then after autolyse I simply mix and do the kneading/stretch and folds. All the measuring is done at the beginning.
@MaxIsMyName4 жыл бұрын
I think I might know the answer to why the coil fold produced better structure. With this technique, you keep the tight surface upwards, which then stays intact and and only gets tighter after more folds. With the other techniques, the tight surface is on the bottom and is stuck to the vessel, which means you have to disturb it more to fold it, hence losing that tension that is so sought after. Just my theory though.
@Foodgeek4 жыл бұрын
Not a bad theory. Also when I handle the coil folded dough I make sure to have that upwards surface as the outside of the dough all the time. Also when moving to another container for bulk for example :)
@elsaescobar93854 жыл бұрын
I have made my last batch of sd two days ago using a combination of two of those techniques, both hands S & F and Coil. The result was awesome. The best bread I ever made
@GinaG568834 жыл бұрын
This could be! I personally do S&F, but I always invert the dough right side up to keep that closure sealed. I think you're onto something.
@NEMO-NEMO4 жыл бұрын
Foodgeek I’ve used the coil method outside of the container and I’ve moistened the table so the dough does not stick.
@re-de4 жыл бұрын
I knead the dough with the french technique (slap and fold) and this time j added a couple of coil and fold during bulk fermentation and it worked so well! I had such great oven spring
@irener11113 жыл бұрын
I love watching you shape the bread, hypnotizing
@markbelcher17774 жыл бұрын
What’s not to like! Ignore those thumbs down! Keep up the good work
@urielchami45564 жыл бұрын
I love your channel, man, I've just discovered it, and you really do what I need to see, I don't have so much time to "fail" succesfully. Really appreciate your work. Already suscribed. (And you mention my favourite sourdough bakers on Full Proof and Joshua :P )
@Foodgeek4 жыл бұрын
Thank you :) I am just curious by nature, and I feel there's a lot of "we've always done it this way" in sourdough baking (and generally most things), so I just wanna see if it's true or not :)
@julietasilva90794 жыл бұрын
wow!! thanks for this enlighting video. I tried the lazy man and the one hand stretch and fold. Good i found your video to save time!! I love your channel
@Foodgeek4 жыл бұрын
Thank you ❤️
@buenonadav4 жыл бұрын
Hi Sune! Great experiment as always! I'd love to see an experiment where you'd test if lamination improves the strength of the dough and helps to get a better oven spring and open crum. Thanks again for all the great videos!
@oldhammi224 жыл бұрын
Great experiment. Small light bowl did make it difficult, especially on the coil & fold. Too bad you could not rest the "lazy" one - even in a regular bowl lined with a tea towel (that is what I do because I don,t have Bennetton). Well done, thanks so much for doing this!
@gabrielleduval99043 жыл бұрын
This was really great. Loved to watch how you handle shaping the dough. Am trying my first coil right now - cheers!
@pinoykidboxer4 жыл бұрын
Does anyone here feel like being tied to a chair and listen to this guy's despair after you ruined a batch of dough? I am really feeling a Christoph Waltz vibe here.
@gailpettee7906 Жыл бұрын
I usually do both, one-handed stretch and fold, and the coil fold method it seems to have a better crumb
@ariainman53834 жыл бұрын
Thanks. YES, I learned a lot. I do not like round loaves. We use bread that need a square shape. Do you ever make a Sourdough Bread in a Bread Tin. I have Antiques Baking Tins and we like our bread made into these tins. Neat video. Thanks Aria
@Foodgeek4 жыл бұрын
Have you tried with a batard? It's less round than a boule :) Otherwise I usually don't bake using a tin unless I use very high hydration or things like Hokkaido Milk Bread or Brioche. You can use a tin for any hydration dough though. It's always an option. If you'd like a soft crust you can use a pullman loaf with the lid on while you bake. This one: fdgk.net/buy-small-pullman-loaf-pan I hope that helps :)
@sdweyailaikit37634 жыл бұрын
Fantastic. Love your shaping technique with the scraper, not needing more flour. Awesome.
@aaronw90034 жыл бұрын
Awesome experimental video. I REALLY want some of those square containers. Where can I find them?
@GFauxPas3 жыл бұрын
They're not on his list of equipment and I can't figure out what to search for on Amazon :(
@BrokenGears24 жыл бұрын
For baking without a banneton at home, I use parchment on a plate, then placed inside a freezer bag that has been ballooned/inflated to create a tent. This becomes it's proofing chamber.
@warmooze4 жыл бұрын
After having tried many different recipes and techniques I ended up simply mixing everything together, waiting for an hour, agitate it a little (technique doesn't seem to matter for me), wait another hour and (pre-) shape it. almost no work and I still get a beautiful loaf.
@donaldphilbin45744 жыл бұрын
A minor correction (I can't resist as I am a retired chemist!); 20 degrees Celsius is 68 degrees Fahrenheit (not 82 as you mentioned in the video). Great video's!!!! Since you are a geek let me share with you a Celsius to Fahrenheit conversion you can do in your head. Lets use 20C as an example. Three steps. 1. Multiply your Celsius temperature by 2 (20 *2) = 40 2. Subtract 10% of the answer in #1 above from your answer in #1 above; (40 *(10/100)) = 4; so 40-4 = 36 3. Add 32; 36 + 32 = 68F Your answer This process is exact and not an approximation. Try converting 25C to F........ answer is 77 Trick question; convert -40C to Fahrenheit (if you get this correct you will see why I drove my students crazy)! I love what you do and the experimental approach you take! Donald Philbin
@MathasiaJ4 жыл бұрын
-40°C would come out to -56°F, correct?
@martinder31994 жыл бұрын
You forgot one type of kneading in your comparison, kneading itself! It would be great if you could do a comparison stretch and fold vs 10-15min hand-kneading after autolyse vs maybe doing both?
@barefootwildflowers32093 жыл бұрын
I'm a kneader...I just prefer to work with the dough by hand. It is soothing to me. And I have other stuff to do than keep going back and working the dough.
@Tara-id3rk3 жыл бұрын
This was the comparison I was looking for
@nu50453 жыл бұрын
The hydration of this kind of dough too high for regular hand kneading
@DANVIIL3 жыл бұрын
@@nu5045 You can use a slap and fold kneading technique with an 80% hydration. Richard Bertinet has a good video on it.
@trishwfulton69813 жыл бұрын
Thanks. This gives me hope that as a new baker, I don’t have to get the folds perfect to have good bread. Making any kind of effort will probably be better than nothing...
@donnaflores502 жыл бұрын
Interesting, so many variables.
@superfoodsmoothies4 жыл бұрын
Very informative thank you! I know you get a lot of suggestions but I wondered what affect the rubaud kneading method has and also lamination, here's hoping you wonder too 😁🤞
@NicolasEjzenberg4 жыл бұрын
Amazing video, thank you, I will try the one hand stretch and fold !
@tais75524 жыл бұрын
I use a strainer lined up with a tea towel for extra bannetons.
@Bison1624 жыл бұрын
I used a pillowcase (because all my kitchen towels are terrycloth) and...not great results. The cloth got too wet and the dough stuck.
@rnptenafly4 жыл бұрын
Michael Robison rice flour
@gwloo4 жыл бұрын
New to your channel and absolutely love the way you experiment! Learnt a lot from your experimentations. You usually hold the finished products up, showing us the results one by one. I'd like to suggest that you have a shot at where you can the the variants side by side as a one view comparison. Keep up the great work!
@Foodgeek4 жыл бұрын
Thank you
@rosshunter90534 жыл бұрын
I used to do the traditional two handed stretch and fold, but since watching you, I now do the Sune one handed stretch and fold. I find your way easier, quicker, less messy and it produces a very nice loaf. Cheers
@Foodgeek4 жыл бұрын
Thanks Ross 😁
@knutneumann23974 жыл бұрын
Hi Sune, I have been following all your videos for a while and I am very happy to use you bread calculator. I have downloaded a 72 hour recipe and have baked it now for the second time. Because I felt at the first time there wan't enough water in there. After checking with your calculator I found out it only was 43% hydration. This bread is made up 2x small quantity of flour and water and 1/2 gram dry yeast over 48 hours, then added to that is a loaf quantity of Flour water and another gram of yeast. Left overnight, formed to a ball and rested again for a couple of hours, before baking. I was happy with the result. Here my question would the bread improve if I did some stretch and fold within those 72 hours? Because at the end I just got the dough out of the bowl shaped it to a ball!
@louisewileman25414 жыл бұрын
Hi Sune, do you ever use lamination? It seems to help have very even holes and lovely soft crumb. I do a combination of stretch and fold , lamination and coil folds. I am sure that it doesn’t really make a difference, more for my own entertainment.
@GFauxPas3 жыл бұрын
He uses lamination in a new video, as a way to even distribute seeds: kzfaq.info/get/bejne/kJ2egqmG38iUn3k.html&ab_channel=Foodgeek
@normaclarke45853 жыл бұрын
Thanks. I love watching your videos.
@darryljoyner51354 жыл бұрын
I love this guy's delivery
@fayklein73772 жыл бұрын
love the music with sour dough wisdom, beautiful combo!
@maritzadelcarmencalabokish76004 жыл бұрын
You are the best among the best! Thanks for everything you teach
@katharina...4 жыл бұрын
So very helpful! You are awesome for doing this, Sune, thanks very much for sharing your experiments :)
@clairepiper71414 жыл бұрын
Some ideas for future bread science experiments: How to store sourdough loaves to keep them fresh longer (without molding nor getting hard/dried out) and best bread knives.
@Foodgeek4 жыл бұрын
Thanks. I'll add them to my list ❤️
@iaracalegari34804 жыл бұрын
You can slice it and freeze.. That is what I do to my loafs 🤗
@iaracalegari34804 жыл бұрын
And when I want to eat, I put on the oven for 10-15 minutes..
@Foodgeek4 жыл бұрын
I do that almost every bake 😊 I thaw it in my toaster. Just a slice at a time 😊
@debbiedavis9434 жыл бұрын
wow, is that really a problem you need to solve? My bread is usually gone in a day or two in this household!
@karenbrooks37654 жыл бұрын
Thanks for this but surely the fact that you kept them proofing before baking for different periods made a difference. I'd be interested to know the order you baked foodgeek, stretch and fold and coil fold in. If the dough was proofing while you were baking the first three then perhaps the last automatically has bigger bubbles.?
@kimberlycruz21374 жыл бұрын
You are so great! Keep up the great work Sune! Thank you for doing all the hard yards for us, so that we don't have to.
@georginekwa99714 жыл бұрын
Thank you for doing this experiment Sune 🧑🍳🕵🏻 .. I really enjoyed your vid. & I love to learn a lot more from you!! I always work like you teach me, I will follow you !!😃
@TomFoolery90014 жыл бұрын
Great video but I was hoping for one of them to be machine mixed or a bench kneed after autolyse to see if an initial kneading helps. Thanks for all the great experiments!
@Foodgeek4 жыл бұрын
You don't need to handknead to get good gluten development 😊
@utddr4 жыл бұрын
If you baked them one at a time, they all would have had different fermentation times, and that could explain the differences in crumb. Did you bake the coil folded loaf last?
@Foodgeek4 жыл бұрын
They were stored in my fridge that's 2C/35.5 f. The bread doesn't rise after they are cold and they went in to together 😊
@haipeies4 жыл бұрын
13:13 '' I have baked them one by one..''
@Foodgeek4 жыл бұрын
@@haipeies They went in the fridge together. Not the oven :)
@tzvirotstein36292 жыл бұрын
Very informative post. Thank you.
@watermelonlalala4 жыл бұрын
3:58 Coil fold.
@humblerepentpraygive58154 жыл бұрын
Why do doughs collapse? Thank you for all your videos.
@Foodgeek4 жыл бұрын
Usually when they are over proofed and there isn't enough food left for the yeast :)
@humblerepentpraygive58154 жыл бұрын
@@Foodgeek Got ya. I keep trying. I have 5 new starters. Going to try one today! Keeping fingers crossed.
@gyun81264 жыл бұрын
Foodgeek thank you so much for the answer as I kept having flat bread lately n been scratching my head!! So glad I chanced upon your video n yes, I hv just subscribed to your channel!
@annemiecolman63874 жыл бұрын
Yes I Learned something ! Cool Fold is my friend ! Also Bench kneeding !
@Zoomfreaky3 жыл бұрын
Is it bad to sigh in relief as I watch you struggle with sticky dough? I had a real battle today proofing my dough enough so I could shape it. It was an epic fight and I think I won. Tried some coil folding and slap and folds. I see. It goes in the oven in a minute. Do you know what the reason is for super sticky dough? I use only whole wheat flowers, about 80% hydration, and from start to the fridge it takes me about 14 hours, with still enough live in my dough. I really have no clue why it goes from really ok, to nightmare in a few folds, while still not strong enough to make a nice windowpane. If anybody has an answer or suggestion, I would love to hear it. This will be my 8th sour dough bread, so am still a bit of a newbie. I love your video’s and your vibe. Learning a lot! Thank you for your many experiments, so I have to do less...😋🙏
@celeritas2-8104 жыл бұрын
Truly brilliant, thank you! Alrways wondered
@voidremoved3 жыл бұрын
Just tried a modified "lazy man". I did 1 stretch and folds when moving from the mixing bowl to a bulk container. The loaf came out like my other loaves, but saved me some work. savem me getting slime on my hands too. I always hated that about stretch and fold. I get slime hands, then do I wash my hands, or just sit here with slime hands for 30 min till the next set of stretch and folds? Now I don't care and its nice. only get slime hands 1 time. well, 2 times counting when I shape it and put it in the banneton. Still its a lot less hassle, i will never do the stretch and folds again
@ebrammer25254 жыл бұрын
Total noob here. As opposed to using the scraper to pre-shape, could you just use your hands and kind of toss back and forth to shape into a ball?
@Foodgeek4 жыл бұрын
If the hydration isn't so high that it sticks to your hands, you can pull it over the table with your hands behind the dough pushing it over the counter :)
@cory23004 жыл бұрын
Interesting results. I wonder if coil fold truly was better, or if it was a fluke. Thanks for making the video!
@Foodgeek4 жыл бұрын
Well, for it to be statistically significant test I'd have to repeat it quite a few times. Which I'd love to, if I had enough time for that :) I feel this experiment shows that kneading has a negligible effect on the final crumb though. Gluten development and shaping is much more important. I'll think about how I can test that. It would be interesting to see what different stages of gluten development would affect the final bread. Although the result is probably given beforehand :)
@SuperBrandocommando4 жыл бұрын
kneading vs using a stand mixer?
@Foodgeek4 жыл бұрын
It's a good idea. I've never used a stand mixer to mix my sourdough bread :)
@dannywimpey24874 жыл бұрын
@@Foodgeek I use my Kenwood just to mix the autolyse. It works great
@leylaarik50674 жыл бұрын
Excellent video!
@nayaleezy2 жыл бұрын
I've been wondering what a sourdough that is mixed once and then let to sit untouched through bulk fermentation and into the oven would be
@notesfromleisa-land2 жыл бұрын
He did a vid on that!
@ttannerf4 жыл бұрын
Thanks for the experiment. I am curious as to what the results would look like with a larger sample size.
@Foodgeek4 жыл бұрын
I'd love to have the time and equipment for that kind of large scale testing 😊 I know the sample sizes I have for my tests does not make them statistically significant, but I still believe that they bring value 😁
@markyochoa4 жыл бұрын
It's safe to say each method yielded insignificant variations.
@Foodgeek4 жыл бұрын
Absolutely. Which means that crumb structure has to do with other things, like flour and fermentation for example :)
@erinvittoriamusic4 жыл бұрын
Agh, I love your experiments :)
@burakatas47824 жыл бұрын
I almost punched my screen while you were struggling with the coil fold.
@dalmanatus3 жыл бұрын
I feel you
@yeby_82033 жыл бұрын
Lol I was looking for this comment. 😆
@lml7 Жыл бұрын
😂😂😂😂
@fistok24 жыл бұрын
Hi, thanks for your excellent videos. An interesting experiment would be to see the affect of adding the starter before or after autolyse. Thanks a lot for your amazing work!
@varditpeer71883 жыл бұрын
I have learned so much from your videos. Thank you!
@irenegoyette90863 жыл бұрын
Sune, Thank you. That was really helpful!
@peteg89203 жыл бұрын
20 Celsius is 70 Fahrenheit
@gattamom4 жыл бұрын
Question - how would all of these have performed after an overnight rest in the fridge? (Suggestion - spray your scraper with water.)
@Wheetot4 жыл бұрын
thanks for the video! saved me tons of experimentation
@gattoric4 жыл бұрын
Great video! What about slap and fold technique?
@mikew151Manhattan3 жыл бұрын
this should be taught in schools!!!!
@DREXELENG20153 жыл бұрын
This is the video we all knead!
@ariainman53834 жыл бұрын
For some reason I could not open the What Happens If You use Olive Oil in your Sourdough Bread. Thought perhaps you would like to know...I tried 2 times today. Thanks
@PlantLifeYT4 жыл бұрын
Great job. I've always wondered which method was best for forming gluten.
@24get24give4 жыл бұрын
much better music choice in this video than the rap I often hear! thanks
@rasmuslang4 жыл бұрын
What's your experience with slap-and-fold vs. stretch and fold? I tend to use slap-and-fold but that gives less bulk fermentation time, which I assume have some impact. Struggling a bit with finding the time to use stretch and fold :-)
@Foodgeek4 жыл бұрын
Only really did slap and fold a couple of times. It's usually use when hydration is do high that you can't do the other methods :) It's fun to do though :D
@gladyslim83892 жыл бұрын
J
@jhong1304 жыл бұрын
Thanks. This is what I was curious about. I learned a lot^^
@charliefrago13802 жыл бұрын
Can i use bleached bread flour (not for starter)? Or a 50/50 combo or bleached and unbleached?
@Foodgeek2 жыл бұрын
We don't have bleached bread flour where I live, so I don't know for certain, but I think you could probably use 100% if you wanted :)
@TheBlindphleb4 жыл бұрын
Why do you pop the air pockets?
@Patchworkdaddy0074 жыл бұрын
Thanks for this tutorial!👍🇩🇪
@remcbride20084 жыл бұрын
while you're at it, you should try to patent breathing too 😆
@NEMO-NEMO4 жыл бұрын
I thought about your experiment and you resolved one of the questions I had about creating my own formula of the type of high hydration bread I’m looking for. One as you pointed out very cleverly is the folding of the dough. I think what I would like to see is a crumb that is more fluffy, not so full of air pockets, more of a finer crumb but not very dense not wet. So I’m thinking either less water or the use of an A/P flour in the mix or to use 1/4 tsp yeast? What are your thoughts?
@borisknapp99114 жыл бұрын
It seems to me that the crucial explanatory variable was the length of the final proofing. You should repeat the test but with reversed order of baking. I know it's easy to just ask for another one of these tests, but you seems like the right person to do it. Maybe if you ever need an idea for a new video you could revisit this question.
@shirleytay62034 жыл бұрын
Hi Sune, thank you for this experiment. Really appreciate it. I will also change to coil fold moving forward. I wonder what are you going to do with all the bread after you have baked them? 😅
@raphaeltarazy38693 жыл бұрын
Once more, I think you do not need the final shape, as you pre shape the dough for a long time and yes, you take care. You rebel, you.
@jordanbisch14 жыл бұрын
Thanks for the video. You mentioned that you added the levain to the autolysed dough after it double in volume. Do you remember how long that took in this case?
@Foodgeek4 жыл бұрын
I don't remember exactly, but it usually takes 3-4 hours at 21C/70F with my starter 😊
@clairepiper71414 жыл бұрын
Great video, thanks for experimenting and doing the "mad science." You have UNvented the one-hand S&F (knitting legend Elizabeth Zimmerman used that term for when knitters re-invent some way of doing something). I've not tried coil folding yet, will give it a whirl.
@Foodgeek4 жыл бұрын
Well, I am sure many people have done that. Uninvented stuff 😁 Coil folding is even more relaxing than the regular stretch and folds 😁🙏✨💫
@clairepiper71414 жыл бұрын
@@Foodgeek The only disadvantage is that it requires two hands...often one of my hands is occupied doing other things such as managing the water squirt bottle, moving stuff around on the counter, fending off a cat that wants to "help" etc.
@Foodgeek4 жыл бұрын
Claire Piper My late cat never walked on the kitchen counter. It was a bit odd 😹
@clairepiper71414 жыл бұрын
@@Foodgeek They are all so unique, aren't they? I currently have three, all older rescues. Only one, orange-and-white Steve, who thinks he is the boss of everything and every one, walks on the counter. He supervises dishwashing, showers, sewing, knitting and all activities.
@Foodgeek4 жыл бұрын
Claire Piper Yes, I love cats. Ours died recently. 19 years old. I guess it was just her time.
@ipedros74 жыл бұрын
Benefits from putting some Blu tack under the containers to keep them on the counter :)
@todivetoday4 жыл бұрын
Thank you, Sir, for this video, appreciate it.
@inbetweenprojects12384 жыл бұрын
I subscribed because of the Joshua Wiseman shout out 👌
@notesfromleisa-land2 жыл бұрын
I love my inner geek--but it can be tiresome to my loved ones who do not share my continued wonderment analyzing different ways to do things. Critical thinking and analysis brought to anything either confirms, denies, or "meh's" the oft-accepted lore regarding this method v. that. Thanks for your well planned and explained vids of different methods. I cranked up some SD starter after a more than 6 year hiatus from using starter to make sourdough French bread. I've made no-knead sourdough, but I wanted to try the more hands on way. Yesterday my starter was strong enough to undertake the task (or so I though). I literally broke my dough (tore the gluten irreparably if one can do that) and I had to throw it in the trash. I was on my 5th handling of the autolyse stage and the dough was just not going ever maintain a shape. It was too "blobby" and I think that it had wannabe horror movie aspirations. I'm sure it was user error, and it is possible in my allergy fuzzied brain I messed up the measurements. It didn't feel quite right at the get go. At turn 3 I thought it salvageable. At turn 4 possibilities dimmed. Turn 5 all hope was lost. My heart and trash can are a wee bit heavier. I'm not deterred--but I may ease back into this and make some SD French Bread today. And I may very well try your other video on easiest sourdough.
@georgeargyrous90604 жыл бұрын
I have been baking sourdough for a long while and do not do any stretch and fold at any point. I still get a great loaf; I am not saying it is as good as if I had done stretch and fold, but the pain in the arse factor involved in stretch and fold just does not seem worth the effort. Once I mix all the ingredients together in a 'shaggy mess'' (without autolyse), I leave until it has risen, then quickly shape it (maybe 20 seconds), and place it into the basket.
@Adam-en9gh4 жыл бұрын
I usually start with 1 stretch and fold when the dough is still pretty slack, and then do gentle 3 coil folds. sometimes I add 4th one but just make half coil then
@Foodgeek4 жыл бұрын
Half of them coil fold? What kind of crumb do you end up with?
@patd6370 Жыл бұрын
Considering that you're using plastic boxes, what do you think of Challengers Proofing box? I'm a beginner baker.
@Foodgeek Жыл бұрын
I have one of the boxes, and it's great to work the dough in, but hard to tell when it's finished fermenting, in my opinion :)
@patd6370 Жыл бұрын
@@Foodgeek Thanks so much for responding. I was concerned because I haven't seen any reviews on this item. I'm confused by the different types of proofing containers. (Video review, maybe 😊). In the meantime, which banneton basket size & maker do you recommend?
@Foodgeek Жыл бұрын
@@patd6370 I recommend a see-through container with straight sides; it doesn't have to be a specific brand. I like the Cambro containers because they are built like tanks :) I link to the correct size oval and round bannetons that I use. They are for 500g of dough, but they work fine for 700g. There aren't really consistent brands for bannetons :) Round Proofing Baskets: fdgk.net/buy-proofing-baskets Oval Proofing Baskets: fdgk.net/buy-oval-proofing-baskets Cambro Container 6 qt/6 liter: fdgk.net/buy-cambro-container-6-qt Cambro Container 4 qt/3.5 liter: fdgk.net/buy-cambro-container-4-qt Cambro Container 2 qt/1.9 liter: fdgk.net/buy-cambro-container-2-qt Cambro Lid 2qt/1.9 liter: fdgk.net/buy-cambro-lid-2-qt
@litebkt4 жыл бұрын
Thanks so much for doing this test!
@Foodgeek4 жыл бұрын
You are welcome ❤️ If you have anything you'd like to see tested, let me know 😁
@rmhome14 жыл бұрын
At the 7:05 mark when you start inspecting the dough using the window pane technique for gluten structure I’m curious what would cause you to introduce another fold and stretch? If you have done 3 spaced over 30 min each, you check your window pane and are not happy, what could have happened? Is flour inconsistent? Is the ambient temperature in the room too low? How many more fold and stretches would you do at this point? Thanks!
@yinyanchan4 жыл бұрын
Tried the slap and fold method next time!
@ConatusStudios4 жыл бұрын
Thanks for this experiment! I have been a one hand stretcher for years, I will try coil fold next week. I didn't even know that technique existed!
@Foodgeek4 жыл бұрын
It's fun to switch things up from time to time :)
@alexisdiestro51854 жыл бұрын
Hey at 11:40 you said the dough is pretty much collapsed? I would like to know what was the difference compared to the other ones right after? They all looked the same right after? What did you mean by collapsed? What’s a good indication of it being “collapsed”?