How I IMPROVED my 50% WHOLE WHEAT Bread Recipe? | by JoyRideCoffee

Formula:
180g high protein content flour (manitoba Casillo ~ 13% protein)
50g boiled water for soaked bran
70g sourdough starter (100%)
250g water
7.8g salt
Total hydration 84%

If you're like me animated by the same passion, subscribe & comments are most welcome.

I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!

[innnews]

Your breads are always amazing. Biggest oven spring and best crumb structure on YouTube.

[beatrixveres]

Inventivity, patience, curiosity....and the inspiring nature around. Perfect formula for happiness :)

[SweetThuy]

This bread looks heavenly! Your method and thorough videos have helped me so much in improving my baking. Thank you for that! I look forward to every new video from you, absolute quality content!

[RobertaPeck]

So well thought out!!! Seeking the goal by way of such attention to detail!!! Since my goal is the perfect Whole wheat sourdough Einkorn, your sifting method is inspiring.

[nicojuarez]

I don't know if I feel amazed and hungry or feel like taking a ticket to see that beautiful forest. This video was an delightful experience 👏👏👏

[Capnmax]

Omg, your quest for the perfection is mindblowing! I'm still struggling with basic loaf. Now I learn you grind your own flour!?

[relinow]

Awesome work! I can watch all of your videos not only for learning but also for fun, your technique and skills are really impressive. I really loved the music choice for this video, who made it?

[TastyandEasy]

Nuovo iscritto con piacere.. ricette perfette buonissime.. 435 big like super bellissimo canale chef.. complimenti 👍🏻🔔🔔🔔

[Ascensiion]

Thank you! Beautiful bread all the way around. Perhaps one day I'll have the courage to try these breads myself 👍👍👍

[christine]

Good tip for boiling the bran. I’m still ‘perfecting’ my white sourdough loaf....getting better every time but not quite the rise I want yet. I love all breads but my partner has diabetes & should only eat whole grain bread. I hope I get use your method to make a 50/50 white/whole grain for him. Thanks muchly😊

[EduBroncano]

Congratulations for your channel. Just discovered a minutes ago. Excelent content, well explained, and good video production. I would suggest, with all my respect, to add some kind of macro close-ups (cheap tube extensions make the job pretty well). But again, very impressed overall. Keep pushing on!

[dambykoz]

Great video. One note. Elasticity is the dough wanting to return to its original shape. When doing the lamination, you are demonstrating the dough’s extensibility rather than elasticity. When you’ve worked the dough and the gluten gets tight and won’t stretch, that’s elasticity.

[Mythmaker_theAnimator]

Eye popping oven spring! Like your "lamination" technique. I'm a noob, just using normal yeast, but this video is informative + edutaining!

[marin]

Worth seeing this video. I prefer whole grain flour, I'm found of rye, buckwheat.

[RNC]

if you don't go above 100k subscribers by the end of this year, I'll be very disappointed. Simple, genuine, knowledgable and quite fun videos like yours are rare on youtube especially when it comes to cooking and baking. Thank you for what you do. Youtube needs more of you

[ianlovebaking]

Beautiful, like you added some forest videos in it. 👏

[Ramingo]

Great job, and nice video as always!

I would suggest to try another kind of bread too. Most of all could be nice to find a way to obtain a thick, crunchy crust in an electric oven.
Decreasing the temperature and avoiding steam could help, but I've never reached the objective. In a traditional oven it's easier, especially in a wooden fire oven.

[mariadasta]

Fatto tra ieri e oggi. Non si è aperto come il tuo ma è molto molto buono. Bravo tu e brava io 👏👏👏

[Rotadiva]

I love to watch you make bread.You've inspired me during this lockdown. Although our lockdown has been lifted as of May 11 (I live in Paris), I continue to make my own breads, despite the numerous boulangeries. Merci Beaucoup!

[nrwbaking]

Amazing, as always! Which banneton is that? I really like the hard and thick material that one seems to be made out of. Thanks for showing your method here. I've used it many times to great success.