The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My sourdough technique

thespringoven's picture
thespringoven

My sourdough technique

I noticed the only videos online showing recipes for sourdough were around 5-10 minutes. So I tried to do it in 3, let me know what you think, and feel free to share. 

Thanks 

Patrick

Comments

eddieruko's picture
eddieruko

good video and nice looking loaf!

not sure your target audience... starts off looking like you'd hoping someone can watch this and make this same loaf. my first question was, "wait, how much water and flour did he use?." 

especially if your goal is to provide a more condensed video with less speaking to help a new baker, i think you need to add more detail. perhaps, you can add more text description of ingredients and maybe a quick screen of the overview of steps/timeline (mix/autolyze 1hr; bulk fermentation 3 hrs; etc). it'd be great to pause the video, gather my ingredients and then plan out the baking schedule. 

as a weekend baker with varying bake windows, i have to backwards plan my schedule, starting with bake and then go from there. as i started, i found it so helpful when i read recipes that laid out a bake schedule. 

Toraion's picture
Toraion

I agree. I like that the video is intentionally short. I would say the weighing part, in the beginning, was a little confusing, because a) it did not provide the amount, b) it had this wine-like color that made me think there was something there in the bowl (which I realized that was not the case), and c) it never came back. So, I think it can be improved by mentioning the amount or weight. (One way to make this different from other videos is to not give exact weight, but do a ratio when possible, such as 1 part flour to X par water by weight, etc. Just a thought)  Additionally, maybe cut the pouring of the flower part just to get to about 11.5 sec into the video where you see no scale, but you see the bowl of flour being put down.  Still, I strongly agree that some expected time and temperature would be helpful. I like the terracotta used there too. But, this is something that is not a requirement, so, this is perhaps where "my sourdough technique" shines. I can see how the moisture and heat would do wonders for the bread. I would want to know once again the time and temperature, as well as if you had the bread covered when baking, or removed in the middle, etc. A cut to the oven could be a possibility (especially if you cut out the initial flour part to shave off time). You may need to create new footage, but may be able to fake it, if you will with just the pot in the oven (but no bread if you have it covered the whole time). The tempo is great. I like how things are sped up and slowed this is the kind of video that I think is most helpful. I spend time watching these videos for three reasons. 1) To find techniques, 2) To find recipes and 3) To see the range/flexibility of bread making. I find that recipes are good as guidelines rather than to be exact. So, even though the amount is not mentioned, I still got good information from it, and discovered few new ideas (such as when to mix in starter, how they were mixed in, the terracotta etc.) I just wished to know a bit more, and it would provide me with all three aspects I look for in these videos. Overall, great camera work, great edit. I'd love to see more videos like this.  Thanks!

Toraion's picture
Toraion

Oh, and also I figured the recipe may be irrelevant to what you are trying to show, as it is more about the technique. So, one fast "fix" for this is to say, "Find your recipe you would like to try. Feel free to apply some techniques shown here. This is how I mix, fold, proof, and bake" or something to that effect.  But, a recipe would reach a wider audience and as mentioned in my earlier comment, would give me all that I seek in a video.