8 Bread Baking Tips From Pro Bakers

These are the 8 most important tips that will make you master making artisanal sourdough bread at home.

Chapters:
0:00 Intro
1:00 Stand mixers
2:00 Role of temperature
6:00 When is Fermentation done?
7:50 Using the fridge
12:15 More open crumb
13:40 Managing Acidity
16:35 Improving the taste
19:30 Freshly milled flour

#bread #sourdough

[the_bread_code]

Hope you have fun watching this. Linked Kristen and Matthew in the description, including the previous interviews. Also added chapters so that you can skip to the parts that interest you the most! Also sorry, this was recorded with my old camera :-).

[kenfairfax]

There is one absolutely KEY factor that I have learned about the hard way that I have not seen addressed in your videos: the EXACT shape of the banneton. I have two bannetons for baking batards. They are the same length, the same width, and the same height. They are even the same width at the base and at the top. Despite that, one of them consistently produces loaves with better oven pop and better crumb. Why?

Looking closely at the two bannetons, I can see that they have different profiles. While both the base and the top of each banneton have exactly the same dimensions, one of the bannetons follow a rounded, "fatter" profile as it expands from the base to the top (think of a wide letter "U"). The second banneton moves from the base width to the top width via an opposite arc -- staying narrower near the bottom before widening out quickly near the top (think of a skinny "U" that flares out at the top). The banneton that stays narrow longer before widening near the top consistently produces higher loaves with a better crumb.

[MJA]

so much knowledge from experience! Great to hear these bakers freely give advice, thanks for presenting them

[helenjohnson]

It always helps to have the info shuffled and run by us in a different format like this. Thanks for doing this!

[catpawsandplay]

This is an amazing eye opening video! Thank you for this. I also love your poster. Can i ask where can I also get it too? Hehehe thank you!

[isabelab]

This is fantastic! Thank you! Love your guests..and I have learned a lot from them. Great video

[alwynn]

I watched your video about starters components and noticed my starter is floral and sweet smelling. Now I am fermenting Matthew’s beginner sour dough recipe right now, it’s my first time trying it.

[ekcs]

Great insights, def valuable having people like you though talking about the different flours and how that impacts the bread, because so much info is very North America based it was very hard as a beginner to work out why my local British/european flour wasn't producing the same result!

[mattmallecoccio]

Hendrik, I am assuming that before you refresh your starter you want to let it come to room temp. Am I correct?

[alwynn]

I love this last question because my entire reason for learning how to make sour dough is to make a 100% wholewheat organic sour dough and also an authentic Lithuanian sour dough Black bread. I just received my red rye malt from Ukraine because it is one of the ingredients needed. I have so much to learn. Fermenting my 5th loaf of sour dough from bread flour right now.

[ExperimentalistBrewing]

This was great, I'm aways worried about over proofing my dough in the fridge, but now I'm less worried about that!

[hyeenae]

Thank you for providing and collecting other bakers' insights. One thing to improve on the viewing experience would be to level all audio. In whatever cutting software you use, there would be a levels-meter to indicate the volume in dB. It would be great, if all segments (especially your commentary in between) would be on even ground.

[matthewzarzycki]

I took a shot with using butter milk with water. 67% hydration, 2/3 water, 1/3 buttermilk. GREAT flavor!

[DamselflySnaps]

Such good info as always. Thank you for this!

[carlboehm]

I will try the method of mixing with the stand mixer ... Adding at different times ... Thank You for your content, I am improving my bake with every episode

[toddfrans]

Great information…wow…learning so much

[KD-nppr]

How long a dough can proof in the refrigerator seems debatable and is perhaps dependent on the type of flour used or the hydration maybe. I routinely make a sourdough loaf and leave it in the fridge to bake later. I've gone as long as five days proofing in a 39 degree F fridge with no discernible change in the loaf.

[simplybeautifulsourdough]

Love the point that is the air pocket that's being cut buy the whole grain fibers, not the gluten itself. Next time I work with a higher percentage whole-grain, I will spend more time working the dough to develop gluten.

[jj]

Some days I'm so motivated to make the best sourdough and to hear all these differences even a starter can make 😂.

[alexischavez]

FIRST! And thank you so much for another video!🥳