61 Sourdough Tweaks to Turn Flat Loaves into Bakery Bread

61 Sourdough Tweaks to Turn Flat Loaves into Bakery Bread

The Bread Code via YouTube Direct link

0:00 Intro

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0:00 Intro

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61 Sourdough Tweaks to Turn Flat Loaves into Bakery Bread

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  1. 1 0:00 Intro
  2. 2 0:39 Starter tips
  3. 3 5:29 Starter feeding tips
  4. 4 8:10 Leftover tips
  5. 5 9:06 Most important tool
  6. 6 12:18 Recommended starter
  7. 7 17:30 Mixing tips
  8. 8 21:24 Starters are unique
  9. 9 21:53 Bread flour
  10. 10 22:43 Recommended flour
  11. 11 24:52 Stiff starter
  12. 12 27:38 Great bread no matter what
  13. 13 32:54 Mixing by hand
  14. 14 34:21 Waiting is key
  15. 15 35:09 Elasticity deep dive
  16. 16 35:56 Cover your dough
  17. 17 37:19 Strong flour considerations
  18. 18 37:47 Whole flour for flavor
  19. 19 39:12 The endless bread journey
  20. 20 39:43 The right amount of salt
  21. 21 40:34 Best daily bread
  22. 22 41:16 Starter health signs
  23. 23 42:24 Your starter is a dough
  24. 24 42:59 Starter quantity
  25. 25 43:36 Fermentation length
  26. 26 43:58 Enzymes
  27. 27 45:05 Active malt
  28. 28 45:57 Scale importance
  29. 29 47:33 Rye considerations
  30. 30 49:51 Kneading tips
  31. 31 51:42 Do not overhydrate
  32. 32 53:06 Freezing bread
  33. 33 53:39 Inverted tray method
  34. 34 57:37 Windowpane test
  35. 35 58:56 Wetted hands
  36. 36 1:00:22 Rounded dough
  37. 37 1:00:33 No flour
  38. 38 1:04:47 Stretch and fold
  39. 39 1:05:33 Creating dough strength
  40. 40 1:09:19 Knead less
  41. 41 1:10:58 High hydration note
  42. 42 1:14:15 Use great flour
  43. 43 1:16:10 Bulk fermentation container
  44. 44 1:16:57 Dough scraper considerations.
  45. 45 1:18:23 Dough rounding tips
  46. 46 1:20:18 Pizza making training
  47. 47 1:26:18 Aliquot jar
  48. 48 1:32:06 Size increase aliquot
  49. 49 1:40:15 Baking temperature
  50. 50 1:42:37 Linen in banneton
  51. 51 1:44:18 Spritzing dough
  52. 52 1:45:08 Role of steam
  53. 53 1:46:12 Dutch oven
  54. 54 1:48:25 Steaming duration
  55. 55 1:50:51 Bottom crust development
  56. 56 2:03:15 Recap - stiff starter
  57. 57 2:03:43 Recap - hydration
  58. 58 2:04:33 Recap - banneton
  59. 59 2:05:21 Recap - observe
  60. 60 2:07:00 Recap - inverted tray
  61. 61 2:08:02 Recap - perfect crust
  62. 62 2:08:42 Recap - best storing method

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