Sourdough baking all boils down to this one parameter that you need to master. Let me show you how you become a better baker in no time.

Using those 3 tips you will get much better oven spring and will be rewarded with amazing sourdough bread every time.

After mastering those 3 tips I recommend you to check out my fermentation focused no-knead sourdough recipe: [ Ссылка ]

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

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

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

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

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

Chapters:
0:00 Intro
0:19 Sourdough with no work
0:27 Sourdough with lots of work
2:26 A moment of happyness
2:31 Build and maintain a healthy and active sourdough starter
3:13 Ferment your dough after mixing in your sourdough (bulk fermentation)
3:38 Inflating the Gluten of the dough like a balloon
4:56 Shaping a sourdough that is fermented just right
5:54 Folding an overfermented dough
6:18 Shaping an overfermented dough
7:30 Master proofing after shaping and know when to bake
8:37 Finger poke test to test proofing
9:08 Overproofed dough

Hope you enjoyed this video and learned something new.

#sourdough #sourdoughbread

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