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The 4 BEST SOURDOUGH PROOFING Methods Compared | how long is sourdough bread good for | How to cook tips and tricks

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#SOURDOUGH #PROOFING #Methods #Compared
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
6. Extract a small probe to check bulk fermentation progress. Mark that probe. When it doubled in size, proceed. Make sure the probe stays close to your main dough. Check for more timings.
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:
Blog article on different flours in Germany:
Drax Mühle Manitoba flour 14% protein:
For ze Germans – T550 at Rewe 11-12% protein:
Mulino Padano 15% protein:

Flour I am using:
Blog article on different flours in Germany:
Drax Mühle Manitoba flour 14% protein:
For ze Germans – T550 at Rewe 11-12% protein:
Mulino Padano 15% protein:
Strong whole wheat flour:

Follow me here too:
Github:
Instagram:
My blog:
My website:
Reddit:
Subscribe to my newsletter:
Telegram:
Tiktok:

Support me/Merchandise:
Get my starter Bread Pitt:
The bread themed T-Shirts/Hoodies I designed and wear:

Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height):
Cooling rack:
Digital kitchen scale:
Dough scraper:
Dutch oven for batards (Challenger Bread Pan):
Dutch oven round (Lodge):
Dutch oven with glas lid (Brovn) – BREADCODE = 5% off:
Infrared thermometer:
Loaf pan (30cm length x 12cm width x 9cm height):
Loaf pan with lid (34cm length, 13cm width, 12cm height):
No stick spray (vegetable based):
Oven gloves:
pH meter to check acidity:
Weck starter jars:

Useful videos:
Debaked ep. 1 – Pizza journey to Napoli:
Debaked ep. 2 – Journey to a flour mill:
Discard starter bread:
Fermentation time table:
Make a sourdough starter:
Make your starter more active:
Recommend sourdough bread recipe:

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
how long is sourdough bread good for

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
6. Extract a small probe to check bulk fermentation progress. Mark that probe. When it doubled in size, proceed. Make sure the probe stays close to your main dough. Check for more timings.
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:
Blog article on different flours in Germany:
Drax Mühle Manitoba flour 14% protein:
For ze Germans – T550 at Rewe 11-12% protein:
Mulino Padano 15% protein:

Flour I am using:
Blog article on different flours in Germany:
Drax Mühle Manitoba flour 14% protein:
For ze Germans – T550 at Rewe 11-12% protein:
Mulino Padano 15% protein:
Strong whole wheat flour:

Follow me here too:
Github:
Instagram:
My blog:
My website:
Reddit:
Subscribe to my newsletter:
Telegram:
Tiktok:

Support me/Merchandise:
Get my starter Bread Pitt:
The bread themed T-Shirts/Hoodies I designed and wear:

Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height):
Cooling rack:
Digital kitchen scale:
Dough scraper:
Dutch oven for batards (Challenger Bread Pan):
Dutch oven round (Lodge):
Dutch oven with glas lid (Brovn) – BREADCODE = 5% off:
Infrared thermometer:
Loaf pan (30cm length x 12cm width x 9cm height):
Loaf pan with lid (34cm length, 13cm width, 12cm height):
No stick spray (vegetable based):
Oven gloves:
pH meter to check acidity:
Weck starter jars:

Useful videos:
Debaked ep. 1 – Pizza journey to Napoli:
Debaked ep. 2 – Journey to a flour mill:
Discard starter bread:
Fermentation time table:
Make a sourdough starter:
Make your starter more active:
Recommend sourdough bread recipe:

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