This trick will take your sourdough to the next level | Foodgeek
52,196
Publicado 2023-10-07
Is your sourdough bread flat even though you are doing everything right? Maybe you aren't shaping your sourdough bread enough. Watch my experiment on if a little shaping vs. elaborate shaping makes a difference.
👉 Buy Foodgeek Merch: fdgk.net/buy-merch
👉 Patreon: fdgk.net/patreon
🍞 Master Recipe - fdgk.net/artisan-sourdough-bread-recipe
Thanks to @BreadByRosendahl1 for his gorgeous timelapse!
Ad links!
⭐️ Tools in the video
Medium bowl: fdgk.net/buy-rosti-bowl-4-liters
Medium bowl lid: fdgk.net/buy-rosti-bowl-4-liters-lid
Cambro Container 4 qt/3.5 liters: fdgk.net/buy-cambro-container-4-qt
Oval Proofing Baskets: fdgk.net/buy-oval-proofing-baskets
Walnut Lame: fdgk.net/buy-walnut-lame
Razor blades: fdgk.net/buy-razor-blades
Heat-resistant gloves: fdgk.net/buy-heat-resistant-gloves
Challenger Bread Pan: fdgk.net/buy-challenger-bread-pan
Wire Rack: fdgk.net/buy-wire-rack
Excellent Bread Knife: fdgk.net/buy-kasumi-bread-knife
⭐️ Follow me:
Instagram: fdgk.net/instagram
Facebook: fdgk.net/facebook
Tiktok: fdgk.net/tiktok
⭐️ Get awesome music for your videos - ♪♪ fdgk.net/epidemicsound
Ad links!
⭐️ Awesome bread flours
Caputo Manitoba Oro: fdgk.net/buy-caputo-bread-flour
King Arthur: fdgk.net/buy-king-arthur-bread-flour
Central Milling: fdgk.net/buy-central-milling-bread-flour
Bob's Red Mill: fdgk.net/buy-bobs-red-mill-artisan-bread-flour
⭐️ Tools for steaming your bread to perfection
Fourneau Bread Oven Grande: fdgk.net/buy-fourneau-bread-oven-grande
Challenger Bread Pan: fdgk.net/buy-challenger-bread-pan
Cast Iron Combo Cooker: fdgk.net/buy-combo-cooker
Pyrex (or equivalent) glass dish: fdgk.net/buy-glass-dish
Enameled Roaster: fdgk.net/buy-enameled-roaster
Brovn (glass dome): fdgk.net/buy-brovn
⭐️ Containers to hold your dough while fermenting
Cambro Container 6 qt/6 liter: fdgk.net/buy-cambro-container-6-qt
Cambro Container 4 qt/3.5 liters: fdgk.net/buy-cambro-container-4-qt
Cambro Container 2 qt/1.9 liters: fdgk.net/buy-cambro-container-2-qt
Cambro Lid 2qt/1.9 liter: fdgk.net/buy-cambro-lid-2-qt
⭐️ Tools for scoring your bread
Walnut Lame: fdgk.net/buy-walnut-lame
Razor blades: fdgk.net/buy-razor-blades
Cake turntable: fdgk.net/buy-cake-turntable
WireMonkey Lame: fdgk.net/buy-wiremonkey-lame
⭐️ Tools for your starter
Weck jar: fdgk.net/buy-weck-jars
Small spatula: fdgk.net/buy-small-spatula
⭐️ Proofing baskets to help your bread stay in shape
Round Proofing Baskets: fdgk.net/buy-proofing-baskets
Oval Proofing Baskets: fdgk.net/buy-oval-proofing-baskets
⭐️ Bowls for working with dough
Medium bowl: fdgk.net/buy-rosti-bowl-4-liters
Medium bowl lid: fdgk.net/buy-rosti-bowl-4-liters-lid
Large bowl: fdgk.net/buy-rosti-bowl-5-liters
Large bowl lid: fdgk.net/buy-rosti-bowl-5-liters-lid
⭐️ Knives for cutting your bread
Excellent Bread Knife: fdgk.net/buy-kasumi-bread-knife
Good Bread Knife: fdgk.net/buy-victorinox-bread-knife
⭐️ Avoid getting burned while baking
Heat-resistant gloves: fdgk.net/buy-heat-resistant-gloves
⭐️ Make awesome sandwich bread in these pans
Pullman Loaf Pan (small): fdgk.net/buy-small-pullman-loaf-pan
Pullman Loaf Pan (medium): fdgk.net/buy-medium-pullman-loaf-pan
Loaf Pan (medium): fdgk.net/buy-medium-loaf-pan
⭐️ Measuring cups
Small measuring cup: fdgk.net/buy-small-pyrex-measuring-cup
Medium measuring cup: fdgk.net/buy-medium-pyrex-measuring-cup
Large measuring cup: fdgk.net/buy-large-pyrex-measuring-cup
⭐️ Miscellaneous
Lodge Cast Iron Skillet: fdgk.net/buy-cast-iron-skillet
Mockmill Grain Mill: fdgk.net/buy-mockmill
Bench Scraper: fdgk.net/buy-bench-scraper
Flour shaker: fdgk.net/buy-flour-shaker
Spray Bottle: fdgk.net/buy-spray-bottle
Pizza Peel: fdgk.net/buy-peel
Brød & Taylor Proofer: fdgk.net/buy-brod-and-taylor-proofer
Silicone Spatula: fdgk.net/buy-silicone-spatula
Stand Mixer: fdgk.net/buy-stand-mixer
Wire Rack: fdgk.net/buy-wire-rack
Eleven Pound Scale: fdgk.net/buy-11-pound-kitchen-scale
Five Pound Scale: fdgk.net/buy-5-pound-kitchen-scale
Precision Scale: fdgk.net/buy-precision-scale
#ExperimentTime #OvenSpring #Shaping
Todos los comentarios (21)
-
The Ridge Wallet sponsored this video. Check out their cool gear at ridge.com/foodgeek Use my code "foodgeek" for 10% off your order 😁
-
Before I got it right I failed, failed failed. But I was persistent. The key was NOT to let it rise too much after stretch and fold phase, 25 - 50% max. It is a very crucial step that is NOT stressed well enough and it is easilly overlooked. My bread comes out perfect every time now.
-
Your videos are super informative, not boring at all & soooooooooooo relaxing .. thank you so much !!! I learn a lottttttt
-
Okay, you've convinced me! I will now shape my dough with more passion. Thank you.
-
I think that the common cause of flat loaf is due to the lack of activity of the starter, as casual bakers at home, that's the fairly common cause that people often neglect.
-
I’m going to be mindful when doing my shaping from now on, I hadn’t realised it’s importance until now 🙂
-
As someone who is using your bread calculator on a weekly basis I can't thank you enough!! Please keep up the good work.
-
Very helpful, Sune! Thank you.
-
Yes! Got it finally! Thank you!
-
Thank You! This is a topic I’ve been quite interested in. ❤
-
Interesting experiment. Thanks for sharing!
-
SHAPING IS KING! Can you do a no-score SD?
-
Id be interested in flavor experiments, starter hydration, degree of starter maturity before mixing, proofing time etc
-
what about 4 day fermenting bread dough in fridge? soooo good from a The Home bakery in Sault St Marie Ontario Canada?
-
I know the second loaf wasn’t optimal but I wouldn’t turn it down Sune. Thanks for another great vid.
-
You have helped me bake my own sourdough bread made with 50-70% whole wheat. It was absolutely delicious. Thank you!
-
Shaping is King: As always, great video! For an video idea I think it would be fun to see how more exotic/uncommon flours affect crumb etc. I commonly use 20% rye and spelt but I know there are many more options out there. Thank you!
-
Yes, Sune is awesome. Sune, I use your Master Recipe every time, to the tee, comes out perfect every time.
-
Shaping is king. As usual great experiment!! I was really surprised to see how much the shaped doughs grew during the 18 hours in the fridge. Mine grow a little, but not as much. Yours almost seemed to have grown a good 50%, or is it just an optical illusion 😂. Thanks again.
-
Shaping is king! thanks for the great video (as always): I have noticed that I get less oven spring if i'm shaping the bread into a round loaf instead of a batard. I think it makes sense because for the batard I create more tension in one direction - but maybe I'm jut imagining it?. It will be cool to see an experiment about it.
