Thanks for the video. For me, it’s the part you left out that I’d love to see. Post bucket dump, dividing and shaping the loaves.
olracnaignottus
This is awesome, thank you. What’s the hydration of that dough?
Maleficent_Ant_4919
**10 Sourdough Country Loafs** –
Yes, and more videos of your process.
RobaFett23
What tray are you using?
clarkhead
I have had good luck letting shaped loaves sit at room temperature in the bannetons for some time before fridging. the issue i run into is that this time has not been consistent and i’ve had varying results when the dough is even a couple of degrees warmer than i’m used to. how much of a poke test are you looking for before deciding it’s time for the fridge?
LeekGlittering5350
saving this for later. anyone else here doing full hand mix for bulk batches? always feels like a workout but kinda therapeutic ngl
LeadingEmployment869
Totally relate to the workout vibe. Mixing a big batch by hand is like bread yoga or something. Curious if you go for a super wet dough or keep it a bit stiffer? Also, any tips on scaling up the starter for bulk? Always seems to be a bit tricky to get the ratio right.
therealdxm
Do you bring them back up to temp after the overnight refrigeration? Or straight to the oven?
wes_harley02
Some people make bread making look so easy and beautiful. If you watch me you’d never want to ever put yourself thru that clusterfuck.
Empress_Thanks28
Great job
sailingtoescape
Looks great as always
HamBroth
love that this is clear and succinct without all the bullshit that’s usually used to bulk baking channels.
May I ask your youtube account? I’d like to follow it but can’t seem to open this vid separately or pull a link from it when it’s embedded.
Retas3
Loved watching your video and the ease at which you shape your loaves. Curious what oven you put these in. Do you have a picture of them going in and coming out?
13 Comments
Thanks for the video. For me, it’s the part you left out that I’d love to see. Post bucket dump, dividing and shaping the loaves.
This is awesome, thank you. What’s the hydration of that dough?
**10 Sourdough Country Loafs** –
Yes, and more videos of your process.
What tray are you using?
I have had good luck letting shaped loaves sit at room temperature in the bannetons for some time before fridging. the issue i run into is that this time has not been consistent and i’ve had varying results when the dough is even a couple of degrees warmer than i’m used to. how much of a poke test are you looking for before deciding it’s time for the fridge?
saving this for later. anyone else here doing full hand mix for bulk batches? always feels like a workout but kinda therapeutic ngl
Totally relate to the workout vibe. Mixing a big batch by hand is like bread yoga or something. Curious if you go for a super wet dough or keep it a bit stiffer? Also, any tips on scaling up the starter for bulk? Always seems to be a bit tricky to get the ratio right.
Do you bring them back up to temp after the overnight refrigeration? Or straight to the oven?
Some people make bread making look so easy and beautiful. If you watch me you’d never want to ever put yourself thru that clusterfuck.
Great job
Looks great as always
love that this is clear and succinct without all the bullshit that’s usually used to bulk baking channels.
May I ask your youtube account? I’d like to follow it but can’t seem to open this vid separately or pull a link from it when it’s embedded.
Loved watching your video and the ease at which you shape your loaves. Curious what oven you put these in. Do you have a picture of them going in and coming out?