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Delicious European style whole grain sourdough bread – Part II.
Duration : 0:6:6
[youtube TlLhcOQojO4]
Whole Grain Sourdough Bread Baking, Pt. II
August 19th, 2009 
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August 19th, 2009 admin Delicious European style whole grain sourdough bread – Part II.
Duration : 0:6:6
[youtube TlLhcOQojO4]
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Rye flour has very …
Rye flour has very little gluten which is what makes wheat flour, and especially white wheat flour, rise well.
giving a home-made …
giving a home-made bread as gift.. How nice is that!
is it possible that …
is it possible that 100% rye does not really want to rise if I made it the same way? It did rise a bit but it feels like brick. in 30 minutes I start it to bake, I,ll see how it comes out..BTW, I let it sit for proofing for about 4 hours.
Nice work, we liked …
Nice work, we liked your video very much so we embedded it on ChefCommons w/ link back and reference to Youtube. (Let us know if you don’t wish for it to be featured)
Yes, it’s on …
Yes, it’s on purpose. The natural yeast is all that’s necessary as long as it’s a healthy culture.
Really like the …
Really like the videos. I notice there is no yeast in the recipe (besides the ‘natural’ captured yeast in the self-made sour dough starter). Is this on purpose? Does the bread rise that much with the little yeast in the sourdough starter? thanks so much —
Yeah, you can make …
Yeah, you can make sourdough buns too if you want. I use a different recipe than the one in this video (no white flour, just all whole grain spelt and rye), but I’ve done it and the result is just fine.
and, can we divide …
and, can we divide the dough-ball in half, to make two loaves?
or into many balls to make sour dough buger buns?
Can we use white …
Can we use white flour instead of whole wheat?
First Thank you …
First Thank you very much . Your explanation is very clear to understand. In these days, I only eat sourdough bread at my breakfast and lunch. I love taste of it. Now I can make one loaf for my family. Thank you again.
Thank you.
Your …
Thank you.
Your bread might taste a little more sour than normal but that could be a good thing. When they look good, they usually taste good too.
Hi Eric,
Thanks for …
Hi Eric,
Thanks for all your great videos. I just took this loaf out of the oven. I was supposed to bake it yesterday according to your time but left it for another 24 hr. period in fridge (48 hrs.) due to circumstances. Looks fantastic but will it taste differently? It’s a gift for someone. I scored it in a “tick-tack-toe” figure and it seemed to spread out a little more than yours looks. Thanks Eric! You’re the “bomb”
The website is just …
The website is just supplemental to my livelihood. Maybe someday it will be main thing.
Good ideas you have. I’ve leaned away from baking bread commercially only because it is way too much work!
Thank you Eric. I …
Thank you Eric. I did watch you way. I will for certain try that one aswell.
You website is very nice. Is this your livinghood?
Also Eric..you beeing in the center of Art of Bread…
What about starting a slowfood concept concerning a subscription on different types of sourdough-bread,, getting delivered to your door, 3-5 times week?
Thanks again!!
Hi Roar. Thanks for …
Hi Roar. Thanks for the nice feedback. On my website (breadtopia dot com), there’s quite a bit of information and video on making your own starter.
Eric
Very nice …
Very nice instruction and devotion to The Art! I have made my first 20 bread now. Today I gave away The Beauty( My best ever) to my wifes father! One request;
Can you also make the starter? Best regards Roar from Norway!!
Farah, ever …
Farah, ever considered Wonderbread?
I learned about La …
I learned about La Cloche from your terrific video. Thank you for your worthwhile effort.
This is a fantastic …
This is a fantastic use of YouTube. Thanks for reminding me of the slow fridge rise. I’d pretty much given up due to my impatience.
One additional …
One additional point on using a ‘baking stone’, when you place the bread on the stone drip a bit of water on the metal floor of the oven to create some internal steam. The reason for steam is really just to develop a quality crust (in terms of colour primarily but also for texture). You don’t have to steam when using a La Cloche because the lid traps the dough’s natural moisture, creating its own steam.
Good luck! Hopefully this works for you
If you don’t have a …
If you don’t have a La Cloche, try going using a piece of slate tile. If you have a tile shop in your town (or even a Home Depot), they will likely carry slate tile. Try pre-heating that in your oven and baking your bread on that surface.
In my experience, …
In my experience, using a metal such as cast iron transfers heat VERY quickly to the bread. I’m willing to bet that in addition to being stuck to the pot, the bread was actually burned to the pot. Am I correct? The reason ceramics, bricks, or stones are used for baking is because they transfer heat a lot slower: if you touch a 450 degree stone, you will be able to touch it for just a second before it feels too hot; if you touch a 450 degree iron pot, you will burn yourself almost instantly.
Hi Farah,
Sorry, I …
Hi Farah,
Sorry, I don’t know. I’ve only used a Dutch oven once and it worked fine. I almost always use my ceramic La Cloche and never have had a problem with sticking.
I tried baking my …
I tried baking my loaf in the ironecast pot, however, it stuk to the pot and I had a hard time to clean up the mess. More than half of the loaf was lost in the pot even though the pot was preheated and the dough had a little bit of flour at the bottom. Please tell me what went wrong. Thanks,
Farah
Very nice film. …
Very nice film. Well put together.