The “Old Faithful” recipe produces a soft manageable dough. It sits at 78% hydration and produces a wonderfully soft crumb. The 10% addition of whole-wheat flour adds a slightly deeper flavour and softens the crumb and the crust.
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CHAPTERS
0:00 Mixing the main dough
2:12 Fermenting & stretching the dough
4:05 Shaping & proofing the dough
5:05 Baking
#sourdough
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A huge hello to everyone! A viewer felt I was unclear in the way I described the hydration of the dough. So for clarity, I'll run through it. The dough is 78% hydrated, this is calculated when the flour and water in the main dough and the flour and water in the starter are taken into account.
Total flour = 445.5
Total water = 347.5
347.5 / 445.5 *100 = 78%
Happy baking 🙂
Why after kneading, do you occasionally lift the dough from the table to the bowl, leave the dough on the table and cover with the bowl
I've made this 3 times, it came out great tasted really good just a little gummy crumb.
Thanks for your video's they help a lot, your recipe made it much simpler.
Written recipe? Where do I find it?
Hi Phil. My kitchen is currently sitting around 15-16 degrees C during the day, so expecting a much longer bulk fermentation time – perhaps 12 hours or more. Would you suggest increasing the time between the stretch and folds or increasing the number of stretch and folds so there isn’t such a long period period at the end of the bulk ferment period?
Thanks for your videos. I’m learning a lot.
My dough still feels sticky after the first knead 😢 i put it in a stand mixer for 5mins or so. What do i do? I used 14% strong bread flour.
I made this yesterday, baked today. Pretty new to SD baking but I have done a DEEP DIVE, videos, books, etc. and just wasnt nailing it down. Well, used your Old Faithful recipe and I produced an absolutely picturesque batard. I ever so slightly undershot the fermentation due to not proofing on counter long enough before it hit the fridge, but nonetheless, amazing. Already making another loaf as I type. Going to tack on an hour to the counter proofing this time. Did one Old Faithful, another same recipe but with rye instead of wheat. Thanks!
Love your videos, has helped me a lot in my baking journey! When I do the lamination/stretching I sometimes get huge air pockets.. My guess is that i accidentally create these when folding the dough back together Any tips on how to prevent this?
@culinary exploration
Can I plz get more details after lamination
After 5.5h it will rest for another hour , then keep it in the fridge for how long?? Before I bake it
Thank you for this video, i tried the recipe and turned out to be amazing!
If I have a lower temperature should I use more sourdough?
Outstanding. Going to try it. Thanks
Im in a process of trying this recipe! Looks good so far!
Im using local bread flour and i cant wait to see what happens with it 😀
I’m impressed that you can bulk ferment right in the bowl like that without any measurements for increase in volume. It’s so hard to tell how much the dough has increased in volume in a bowl. I use clear bulking containers with volume markings on the side
Sorry, does this go straight in oven from fridge?
one video u asked what is the longest time some1 has had starter idle,
i had starter about 3years into the fridge, just now, today fed it, and it workes
tomorrow morning i shall bake. 3 years no feeding, i did feed it like 2x and it poped double size
bcause of timing i re fed it at night to start making bread morning,
My favorite part of this video is at 5:55 !!! Your air bubbles are evenly distributed and circular. Simply gorgeous and is the result of your inventive stretch and fold technique on the bench. I'm trying with all my might to replicate this at home. ❤
Yes! I just baked this recipe. I am a relative newbie at sourdough… started in earnest in August (2022) This recipe was easy to follow, I will make it a few more times to see if I can get the same rise as the video. I did not do the lamination in thirds, like is shown-I just did the stretches in the bowl. It tastes good, probably the best results I've had using whole wheat. Wish I could post a pic!
My kitchen is about 16-17 degrees- almost hopeless getting my starter bubbly enough but simply not possible to get dough to ferment!😢
I feel so thankful to have found your channel early on in my journey. You have made this process so much less complicated. I’ve been at it for about a year now and while I’ve made a few changes to suit our tastes, I’ve mostly just continued to follow your directions. Thank you for the great work!!
These recipes don’t work in humid weather
Hi Phil, great video. You say it took 5.5 hrs bulk fermentataion. At what point does the bulk fermentation start? After the 20mins hydration rest and knead or after all the folding?
Bravo et merci pour la traduction dans toutes les langues c’est génial😘
Great video, gonna give this a go! What tool are youbusing for the flour dusting? I didn’t see it in the description
What kind of flour is it
wow I see from a comment below that when you put this dough in the refrig is was for 18 cold proof. Loved this video but I didn't really get that from the video or your time line chapter…it looks like you went right into baking. Maybe I'm not the only one that missed that. Could you clarify? thanks so much for what you provide!
What kind of bread flour do you use and can you add rye flour also