How to Get Better at Bulk Fermentation (Sourdough Practice Guide) скачать в хорошем качестве

How to Get Better at Bulk Fermentation (Sourdough Practice Guide)

Bulk fermentation is the MOST important step in making great sourdough bread. In this video, I’m walking you through my process of practicing bulk fermentation. This has not only improved my sourdough loaves but also deepened my understanding of how sourdough works. -------------------------------------------- 🔹 What You’ll Learn: ✔️ How I manage bulk fermentation step-by-step ✔️ Signs that your dough is properly fermented ✔️ How temperature impacts fermentation ✔️ Tips to improve dough strength and structure -------------------------------------------- 📌 Recipe Notes & Ingredients: 400g all purpose flour (11.5% protein) 285g warm water 80g active starter (100% hydration) 8g salt This is a bit of a smaller loaf than normal, perfect for my household of 2. I think I could have pushed bulk fermentation a bit longer, but I'm happy with my results! FYI- I incorrectly stated in the video that this loaf is 71% hydration (oops, sorry!). It's actually closer to about 74%, which is a moderate hydration level, making the dough a bit easier to handle for beginners. Have questions about fermentation? Drop them in the comments—I’d love to help, but I am also still learning so feel free to provide answers too! And if you enjoy this video, don’t forget to like, subscribe, and hit the notification bell so you don’t miss my next video :) #Sourdough #BulkFermentation #BakingTips #HomemadeBread -------------------------------------------- 🌟Resources: I follow a few sourdough creators that have really helped me understand the bulk fermentation process, and you should follow them too! ‪@thesourdoughjourney‬ (Tom) is one of the best thorough resources for sourdough, especially when it comes to the bulk fermentation process. Search for his bulk fermentation chart! It will help you determine your target rise % based on your dough temperature. It also includes a timing window. ‪@Theearlyrisebaker‬ (Laila) is one of my favorite sourdough creators to learn from, because she explains it in a VERY easily digestible way. She’s an awesome resource for sourdough knowledge, especially for beginners! ‪@Eatbasilandbloom‬ (Parker) another amazing resource for sourdough knowledge. I have learned a lot from Parker’s videos, and he’s very passionate about sourdough education! @artisansourdoughbaker (Audrey) on TikTok popularized the aliquot method for home bakers, calculating that a 40g dough sample will rise to the lid of a 2-ounce container, showing a 30% rise when kept at 79-80°F (26-27°C). If used correctly, this is a VERY reliable tool for beginners. Socials:   / stellanspice     / stellanspice   Website: https://stellanspice.com/ -------------------------------------------- Never miss a recipe: https://stellanspice.com/subscribe/ Don’t worry, I will not fill your inbox with useless emails! When you subscribe to my email list, you will only receive new recipes that have just been posted. -------------------------------------------- 🧰 My Content Tool Kit: ➡ Camera: https://amzn.to/4i1YYP8 (Amazon) ➡ Lens: https://amzn.to/42fzY11 (Amazon) ➡ Mic: https://amzn.to/3RtoYb4 (Amazon) ➡ Camera Field Monitor: https://amzn.to/4hXdNCi (Amazon) ➡ V Mount Battery: https://amzn.to/444jVp5 (Amazon) ➡ Key Light: https://amzn.to/4ceATmN (Amazon) ➡ Fill Light: https://amzn.to/3FNS1Ue (Amazon) -------------------------------------------- Music Credits: Oneul -   Chocolate Chip Cookie -    • 행복 가득 쿠키주세요 냠🍪(Chocolate Chip Cookie) | 귀여...   Oneul -  Cheese Cracker -    • 와삭! 치즈 크래커(Cheese Cracker) | 귀여운음악, 브이로그음악...