The 4 BEST SOURDOUGH PROOFING Methods Compared

This is how You master sourdough proofing by utilising those 4 best methods. All of the methods are evaluated individually and then compared side by side. This way you will get more oven spring and that mouthwatering ear every time.

We will be covering the proofing stage in depth, having a look at the shaping process first since it acts as a foundation for your following proofing stage. Then we will be having a look at 4 different proofing techniques, reviewing the pros and cons of each of them.

The recipe for the dough:
- 400 grams of bread flour (15% protein), you can mix wheat gluten to get there if you have less protein.
- 100 grams of ground whole wheat flour
- 100 grams of rye starter (20%)
- 350 grams of water (70%) - if you have less protein (12%), I recommend to try 65% water. With 15% protein you can easily go as high as 85% hydration, however, this is my simple same day recipe.
- 10 grams of salt

Instructions:
1. Mix flour and water and let that sit for 2 hours
2. Mix in your sourdough starter at peak performance plus your salt
3. Incorporate everything for around 3 minutes
4. Let that mixture sit 15 minutes
5. Bench knead the dough for 3 minutes
7. When you see your dough flattened out, apply a coil fold. Try to apply the last coil fold around 1 hour before your dough is ready to be shaped. The less you coil fold, the more open your crumb.
8. Shape your dough directly out of the container
9. Proof your dough like mentioned in this video
10. Bake your dough directly

Flour I am using:

Flour I am using:

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Useful videos:

Chapters:
0:00 Intro
2:18 Shaping a sourdough
5:38 Room temperature proofing
7:22 Fridge proofing
8:42 Hybrid proofing
10:25 Freezer proofing
11:32 Freezer proofing test
15:50 Scoring the bread
17:07 German randomness
17:55 Big reveal
18:28 The final bread
18:50 Outro

Happy baking - and big ovenspring to you. May the gluten always be with you.

#sourdough

[the_bread_code]

Moin and Gluten Tag. Just wanted to share a couple of other videos that I recommend you to have a look at.


In general, fermentation is king. Depending on your schedule I would suggest to use one of the methods that I show in this video. This is going to make your bread better. If you have questions feel free to reach out at any time. Cheers!

[JulianChild]

It is 2:00AM in New York and I have been watching videos all evening. I have learned more from this video than all combined. Too many "teachers" do not know how to explain things to novices, not even something as simple as what one is looking for when you poke the dough. Thank you for making this very clear. I learned more from this video than I have in all the others. Again, thank you. I will be looking forward to watching your other videos but for now ... my butt's going to bed!

[margueriterizzo]

Climbing Mount Everest would certainly be easier than making sour dough bread.

[straz]

Scouring is easier when you dip the blade in water. Great video topic. Thanks for all of your videos. They have helped me get the correct oven spring. Cheers!!

[alexholgate]

So glad I found your channel! Loving the combination of science, passion for good bread and humour ☺️

[rlwalker]

I find it most simple to learn break up the entire bread-making process into MANY small parts. This way I manage to learn one or two helpful hints from almost any video clip.
Thanks for making the videos.

[mianovember]

My new favourite youtube channel! Jut followed your methods after baking every famous sourdough recipes to varied success, and had my best loaf with your tips!

[amberdaniellemuniz]

Thank you so much!!!! I've watched all your videos and have followed closely and feel super confident now about my second bread I'm about to bake tomorrow.... for the second time... wow not perfect but close and actually deliciously So much gratitude! And really imagining how much wasted flour, ferments, bakes and breads without these videos!!!

[NancyAnneMartin]

Another great video! When we stayed in Suderbrarup, our Airbnb hostess told us that we must learn to say "Moin!", cheerful tone & all. She even practiced it with me! I figured out that if that was all you said, Northern Germans we're perfectly happy, because they're didn't seem huge on conversation with strangers anyway. 😁

[pauldurham]

I learned a lot. Like the shaping technique and good explanation finger test. The freezer trick makes sense. Thanks for that. Paul

[theyleftusallbehind]

As an American who just moved to Germany and is trying to make bread for the first time… this is exactly what I needed. Thank you 🙌🏻 The flour situation has been so confusing but I finally have a handle on it now

[Newchem]

I found your method of putting a small abount of dough in a jar works well. From the shag time of the dough you put the dough in the jar. After your final shaping you leave the dough out an wait till the dough doubles in the jar then put it in the fridge for the next day. I tried this an ive never been so happy with my bread since. I thank you for shaing your idea.

[catherineiselin]

You are very genuine and thank you for your work. You ooze generosity and kindness, without being stupid. A rare occurrence! I am enjoying your videos very much. I am in the middle of England, baking for charity, and your vidéos are a great help. I am Swiss and would be very keen to know about your take on Rye - walnut - Pain Valaisan on sourdough - which would be very nutritious for people who live in the street. Thank you in advance if you have any advice. But not in a hurry of course. Good things take time. :)

[DianeHasHopeInChrist]

New Subscriber! Great information and tips! I used to bake 4 loaves of bread, Cinnamon-Raisin & White bread, everyday. I haven't baked bread since my children grew up & on their was when I was in my mid 30's. am getting back into French Pastries & Cardamom Raisin breads like my grandma made. I've been looking for channels that will help me perfect my technique. Your channel clear, concise, informative, and great combination. I never knew that bread making was such an great art. Thank you, for teaching us all, to be better "bakers" and our own "Pastry Chefs"! God bless you in all your endeavors!

[AppleHater]

Nice loaf and very good info. I’m about 7 loaves into my sourdough journey, and very new still. Thank you very much for your video and stay safe!

[deborahsimmons]

I LOVE YOUR SPIRIT...IT’S MOIN, it always seems to be Moin, no matter where you are in the world! Thank you for being and extraordinary BREAD human being and GENTILE Teacher...I feel dough requires this. 😘

[keenahudson]

Love your videos. I'm learning so much!

[shannonelliott]

Moin & thank you! Awesome. Some day I want to be "in" on this conversation of all the nuances of sourdough as you have presented it.

[arleendamico]

Thank you ! As a new baker of sourdough I find putting my bread in the Refrigerator before my bake makes scoring so much easier. I live in Fla with a temp . of 78 indoors makes it almost impossible to score any loaf because of the heat . I have done both at least 12 hours in fridge. I also put in the fridge only 1 hour because it was proofed but getting the cold cool made it easier to score . All your points are right on Brother . Thank You 😊

[BrendanHeckman]

Seriously thank you for these. Someday I'll get all my baking troubleshooting sorted out and these videos really help