Channel Title: Bread by Joy Ride Coffee Channel Description: Bread by Joy Ride Coffee is about my quest for the light, creamy loaves with wide open alveoli and awe-inspiring structure. I'm an amateur homebaker from Sibiu, Romania. I try to find answers to the problems that haunted me when I started making bread. If you're like me animated by the same passion, subscribe & comments are most welcome. <video> Understanding FINAL PROOFING in sourdough bread making. | by JoyRideCoffee Description: Understanding FINAL PROOFING. The final proofing always caused me problems. At the initial bulk fermentation, the texture and structure of the dough send you some information. You feel the dough in your hands and your hands transmit information to the brain. Then you make decisions. But the final proofing is like a black box. The dough sits in the basket at a certain temperature and waits for your decision to be baked. You can just look at it. Or you can press it with one finger and not understand anything. Or you can search the internet and get conflicting information. Legitimate questions arise: How long do I have to leave it? When is it ready to bake? Do the alveoli open? Are they collapsing? Isn't it overproofing? Won't it be underproofed? From my point of view, if you have a starter in good condition and you have made a proper bulk fermentation, then the final proofing is just an option, depending on your personal taste. I used the same strong flour (Molino Verrini type "0") as in the "pair" clip - Understanding Bulk Fermentation - https://youtu.be/AbGo7p-mgFk. For 3 loaves: 825g - white flour Molino Verrini type "0" 150g - wholemeal flour720g - water 190g - sourdough starter 22.5g salt Method: 3 hours autolyse, knead with starter, 30 mins. rest, knead with salt, 30mins. rest, bench strong fold, 30 mins. rest, lamination, 60 mins. rest, first coil fold, 60mins. rest. second coil fold, shaping after 6 from starter inoculation Loaf 1: Bake with no final proofing Loaf 2: Bake straight from the fridge after 22h final proofing at 4 deg. C Loaf 3: Bake straight from the fridge after 46h final proofing at 4 deg. C   Bake as usual on a baking steel for 10 minutes at 240 degrees Celsius with steam and 25 minutes at 210 degrees Celsius without steam.see my baking method here: https://www.youtube.com/post/UgyVXU1zbtYfpTiV_tx4AaABCQ?app=desktop If you're like me animated by the same passion, subscribe & comments are most welcome.I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links! KitchenAid Professional https://amzn.to/38g9yAQ Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7 Hario Kettle: https://amzn.to/3ko2x4j Hario scale: https://amzn.to/3nhb22Z Glass Jar for sourdough starter: https://amzn.to/2UnHVyk Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe Silicone spatula: https://amzn.to/3kwGU1X Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh Zatoba Bread Lame: https://amzn.to/3koALob Bread Lame: https://amzn.to/2IuUCoF Pizza Peel: https://amzn.to/2IwPu3v French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx Baking Steel Griddle: https://amzn.to/36oXA6l Natural Lava Rocks: https://amzn.to/32BKukS Inspired by: - Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/ - Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/ </video> <video> OPEN CRUMB - Best Practices. CAUTION - WET DOUGH! | by JoyRideCoffee Description: I briefly tried to summarize the best practices to get open crumb. Understanding the extensibility of the dough and adjusting it by hydration (depending on the flour), by the time of autolyse and by the folds (their number and intensity) is one of the key to obtain a loaf with a beautiful and tasty open crumb. Recipe: 275g bread flour 50g whole spelt 280g water (270g appears somewhere wrong in the clip, I apologize for my mistake) 65g sourdough starter 7.5g salt Method: Autolyse with water and flour for 2 hours; mix with starter and then rest for 30 minutes; mixing with salt and then rest for 30 minutes; move it to a clean pyrex dish. total bulk fermentation 8h until (4 folds in first 5 hours) then shaping; rest in the fridge 20h at 3-4 deg. C; I bake at 240deg. C with steam for 10 minutes and then 30min at 210deg. C without steam. If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links! KitchenAid Professional https://amzn.to/38g9yAQ Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7 Hario Kettle: https://amzn.to/3ko2x4j Hario scale: https://amzn.to/3nhb22Z Glass Jar for sourdough starter: https://amzn.to/2UnHVyk Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe Silicone spatula: https://amzn.to/3kwGU1X Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh Zatoba Bread Lame: https://amzn.to/3koALob Bread Lame: https://amzn.to/2IuUCoF Pizza Peel: https://amzn.to/2IwPu3v French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx Baking Steel Griddle: https://amzn.to/36oXA6l Natural Lava Rocks: https://amzn.to/32BKukS Inspired by: - Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/ - Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/ - Claudio Perrando: https://claudio-perrando.com/ </video> <video> Cozonac cu Maia. Sourdough ROMANIAN COZONAC. | by JoyRideCoffee Description: Cozonac cu maia. Sourdough Romanian Cozonac. I am pleased to present you one of the most popular product taken from romanian ovens. Even if I'm not an expert, I try and practice to make the tastiest one. My favorite recipe is from Silviu (Iasi - Moldova region) who was kind enough to give me a cozonac (as gift) that completely changed my perception about them. About Cozonac: Every nation has an "oven queen." In Romania, the "queen" that comes out of the oven, especially at family meals during the Christmas and Easter holidays is called "Cozonac". It is a traditional Romanian product that is inspired by French sweet bread and Russian enriched dough with butter, eggs, oils. We can find it in different variants in the Balkans. The Bulgarian neighbors also have something similar called "kozunak" and the ancient Greeks made a type of cake sweetened with honey and sprinkled with nuts, which was called "plakous". Hungarian friends use a similar dough to their delicious "kurtos kalacs". The romanian "Cozonac" is a kind of poorer relative of the fragrant king - "panettone", the Italian one. It has a perfectly balanced taste between sweet and fatty components complemented by flavors from the filling as you can rarely find in a food. Your nostrils will remain swollen with aromas and so will your house. An art. And what art can be more perfect than the one that works with so many senses? Appearance, texture, aromas, scents ... But to bake an amazing & authentic "cozonac" you need a lot of respect for what it represents for the whole nation. And to look through the authentic, unaltered recipes beyond chemicalized and industrialized production. If you are a beginner, like me, and you will try to do it at home with "sourdough starter", as I want to do it, you will have a huge challenge. Natural ferments do not feel very good in a sweet and high-fat environment. I'm still in tests but I think this video is a good start. Recipe & Method Stiff Sourdough Starter (prefermet) - 200g flour - 90g water - 40g sourdough (mine was at 85% hydration) Let it rise for 10 hours at 22-23 deg C Dough - 670g strong flour - 260g milk - 330g stiff startet (from above) - 102g butter - 46g oil - 220g sugar - 166g egg yolks (~11 egg yolks) - 9.2g salt Mix well 20-30mins, step by step, until gluten is medium/well developed. Then let it rest on room temperature (22-23deg C.) for 5 hours. Make coil folds at each 45mins. After 5 hours, divide it in two equal pieces and put them into the fridge for 8hours. Remove from the fridge an let it warm for 30-45 mins. Spread well and evenly on the table (about 1 cm thick) and add the filling (4 egg white ~ 120g, sugar 80g, nuts 200g, cocoa 10g), roll them and add it into trays. Let them at 22-23deg C for 10-13 hours. Paint them with egg yolk & milk, then bake them at 180-190deg C (some steam will help) for ~ 40mins. Will fit into your program if early in the morning you will mix everything then make folds until 13:00-14:00 then divide and move into the fridge. In the evening at 22:00-23:00 put them in trays and let them to proof overnight. Next morning bake them for 35-40mins. at 180deg. C. If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links! KitchenAid Professional https://amzn.to/38g9yAQ Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7 Hario Kettle: https://amzn.to/3ko2x4j Hario scale: https://amzn.to/3nhb22Z Glass Jar for sourdough starter: https://amzn.to/2UnHVyk Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe Silicone spatula: https://amzn.to/3kwGU1X Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh Zatoba Bread Lame: https://amzn.to/3koALob Bread Lame: https://amzn.to/2IuUCoF Pizza Peel: https://amzn.to/2IwPu3v French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx Baking Steel Griddle: https://amzn.to/36oXA6l Natural Lava Rocks: https://amzn.to/32BKukS </video> <video> Perfect BAGUETTES with CLAUDIO PERRANDO | by JoyRideCoffee Description: Perfect baguettes with Claudio Perrando. A video that came out of my totally unexpected meeting with one of the most talented bakers I've been watching on the internet for many years. Baguette shaping is one of the most difficult techniques when it comes to bread making. Claudio's method of shaping is totally personal and special and he takes care of the dough and the inner alveoli. If you like the video do not hesitate to order Claudio's recipes from his website: https://www.instagram.com/claudio.perrando/ If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links! KitchenAid Professional https://amzn.to/38g9yAQ Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7 Hario Kettle: https://amzn.to/3ko2x4j Hario scale: https://amzn.to/3nhb22Z Glass Jar for sourdough starter: https://amzn.to/2UnHVyk Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe Silicone spatula: https://amzn.to/3kwGU1X Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh Zatoba Bread Lame: https://amzn.to/3koALob Bread Lame: https://amzn.to/2IuUCoF Pizza Peel: https://amzn.to/2IwPu3v French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx Baking Steel Griddle: https://amzn.to/36oXA6l Natural Lava Rocks: https://amzn.to/32BKukS </video> <video> STIFF or LIQUID sourdough STARTER? Which one do you choose? Which one is BETTER? | by JoyRideCoffee Description: STIFF or LIQUID sourdough STARTER? Which one do you choose? Which one is BETTER? There are many myths about the sourdough starter. I thought I'd check one of them. I have a stiff starter (with 50% hydration) that I use for enriched doughs. It has a special power to leaven sweet dough, full of fat. I thought it would be interesting to see how it behaves on bread compared to my usual starter, the one with 100% hydration. You see the result in the movie. What do you think? Recipe: 275g bread flour 50g whole spelt 260g water 7.5g salt For loaf 1: 68g stiff sourdough starter (50% hydration) + a splash of water For loaf 2: 68g sourdough starter (100% hydration) Method: Autolyse with water and flour for 3 hours; mix with starter and then rest for 30 minutes; mixing with salt and then rest for 30 minutes; move it to a clean pyrex dish. total bulk fermentation 6h and 30 mins (3 folds in first hours) then shaping; rest in the fridge for 17h at 3-4 deg. C; I bake at 240deg. C with steam for 10 minutes and then 30min at 210deg. C without steam. If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links! KitchenAid Professional https://amzn.to/38g9yAQ Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7 Hario Kettle: https://amzn.to/3ko2x4j Hario scale: https://amzn.to/3nhb22Z Glass Jar for sourdough starter: https://amzn.to/2UnHVyk Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe Silicone spatula: https://amzn.to/3kwGU1X Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh Zatoba Bread Lame: https://amzn.to/3koALob Bread Lame: https://amzn.to/2IuUCoF Pizza Peel: https://amzn.to/2IwPu3v French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx Baking Steel Griddle: https://amzn.to/36oXA6l Natural Lava Rocks: https://amzn.to/32BKukS Inspired by: - Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/ - Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/ - Claudio Perrando: https://claudio-perrando.com/ </video> <video> PROPER FERMENTATION of Sourdough Bread. | by JoyRide Coffee Description: PROPER FERMENTATION of Sourdough Bread. The tastiest breads, full of flavors, (and the most nutritionally available) are those that benefit from proper fermentation. But what are the signs of proper fermentation? We cannot speak of a successful fermentation of a bread that does not air in it. But we can see a beautiful fermentation in light loaves, full of air, without dense areas, full of delicate - transparent cells. Look especially at the appearance of the membranes and not at the holes. Openness is achieved through proper fermentation and a full proof. Airiness is a perfect sign of proper fermentation. Just like in life where we can't have absolute control of things in the same way as a baker you can't control the whole fermentation process exactly. The dough is on its own. The microscopic creatures are alive inside and their activity depends on factors that no baker can control no matter how much he thinks so. All we can do is control some variables as a general guide and then judge the level of fermentation through our senses, "reading" the signs that the dough transmits to us. We need to judge the degree of proof at every step of the process. In order to understand the fermentation level, I did some bread tests where the handling is minimal. So I didn't make the shape of the bread, but I baked it directly with the shape that remained in bulk. Formula: 65g whole wheat flour from Saturday's peasant market 130g white flour from Saturday's peasant market 130g manitoba Casillo 255g water 70g starter 7.5g salt Method: 7:00 - mixed flours and water 10:00 - adding the starter and Rubaud knead for 4-6mins 10:30 - adding the salt and Rubaud knead for 4-6mins 11:00 - strong fold on the table 11:30 - lamination 13:00 - coil fold #1 14:00 - coil fold #2 15:30 - coil fold #3 (very delicate) 19:30 - moved into the fridge at 4 deg. C (after 9:30 bulk at Room Temperature - 22-23 deg C) 11:00 (next day) - transfer it on the parchment paper 12:00 - bake 10 mins. at 240 deg. C with steam and 25 mins. at 210 deg. C without steam If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links! KitchenAid Professional https://amzn.to/38g9yAQ Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7 Hario Kettle: https://amzn.to/3ko2x4j Hario scale: https://amzn.to/3nhb22Z Glass Jar for sourdough starter: https://amzn.to/2UnHVyk Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe Silicone spatula: https://amzn.to/3kwGU1X Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh Zatoba Bread Lame: https://amzn.to/3koALob Bread Lame: https://amzn.to/2IuUCoF Pizza Peel: https://amzn.to/2IwPu3v French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx Baking Steel Griddle: https://amzn.to/36oXA6l Natural Lava Rocks: https://amzn.to/32BKukS Inspired by: - Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/ - Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/ - Claudio Perrando: https://claudio-perrando.com/ </video> <video> 100% Hydration. Amazing Sourdough. Crystal Bread. | by JoyRideCoffee Description: 100% hydration Sourdough Crystal Bread. After the low hydration bread (64%) that I published in the last video here on my channel (https://youtu.be/Pqgj6Msp_SM) I wanted to do an experiment with the same flour using a high hydration 100%. Many people say that it is very difficult to make this very high hydration bread. Through this video I tried to show that the method is quite simple. Others refuse to make such bread on the grounds that butter or jam does not sit on it. But this is a totally special bread that is not commonly eaten with butter. But taste is amazing. I mixed 325g of water with 325g of Manitoba Casillo (13% protein) and let them to autolyse for an hour. Then I kneaded by hand (Rubaud method) with 65g starter. After 30 minutes of rest I kneaded again by hand with 7.5g salt. I did 5 coil folds (30 minutes between) after which I had to leave home. The total bulk at room temperature 22-23 deg. C (calculated from the moment I put the starter in) was 8 hours and 30 minutes. When I returned in the evening, I put the pyrex dish in the fridge at 4 degrees Celsius until the next morning (12h) when I divided it into two parts and let it to rest on two baking sheets for an hour until the oven was heated. I baked them on the baking steel at 250 degrees Celsius for 10 minutes with steam and then 20 minutes at 210 degrees Celsius without steam. It is absolutely fascinating to see how the same flour behaves in extreme hydration conditions: low and high. Both full of amazing flavors. If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links! KitchenAid Professional https://amzn.to/38g9yAQ Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7 Hario Kettle: https://amzn.to/3ko2x4j Hario scale: https://amzn.to/3nhb22Z Glass Jar for sourdough starter: https://amzn.to/2UnHVyk Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe Silicone spatula: https://amzn.to/3kwGU1X Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh Zatoba Bread Lame: https://amzn.to/3koALob Bread Lame: https://amzn.to/2IuUCoF Pizza Peel: https://amzn.to/2IwPu3v French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx Baking Steel Griddle: https://amzn.to/36oXA6l Natural Lava Rocks: https://amzn.to/32BKukS Inspired by: - Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/ - Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/ - Claudio Perrando: https://claudio-perrando.com/ </video> <video> Crispy TWISTED SOURDOUGH Bread. Mechanical kneading. | by JoyRideCoffee Description: Crispy (TWISTED) SOURDOUGH Bread I'm a big fan of the honeycomb crumb, full of fine transparent gluten inside. I don't think anyone is more desperate than me in the desire to get it. But still after cutting the bread I rush to the crust while the rest of my family enjoys the lacy crumb. This time I thought of a bread that would be exactly to my taste. Twisted bread has a larger crust surface which in combination with a well-fermented crumb and the addition of roasted (dark) pumpkin seeds is a dream. 100g whole wheat flour from Saturday's peasant market 275g white flour from Saturday's peasant market 275g manitoba Casillo 500g water ~130g starter 15g salt Method: 8:00 - knead flours and water for 4-6mins on low speed 10:00 - adding the starter and knead for 4-6mins on low speed 10:30 - adding the salt and and knead for 4-6mins on low speed 11:00 - strong fold on the table 11:30 - adding seed and lamination (Room Temperature - 22-23 deg C) 13:00 - coil fold #1 15:00 - coil fold #2 19:00 - moved into the fridge at 4 deg. C 10:00 (next day) - transfer it on the parchment paper and twisted each one 11:00 - bake 10 mins. at 250 deg. C with steam and 20 mins. at 210 deg. C without steam If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links! KitchenAid Professional https://amzn.to/38g9yAQ Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7 Hario Kettle: https://amzn.to/3ko2x4j Hario scale: https://amzn.to/3nhb22Z Glass Jar for sourdough starter: https://amzn.to/2UnHVyk Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe Silicone spatula: https://amzn.to/3kwGU1X Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh Zatoba Bread Lame: https://amzn.to/3koALob Bread Lame: https://amzn.to/2IuUCoF Pizza Peel: https://amzn.to/2IwPu3v French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx Baking Steel Griddle: https://amzn.to/36oXA6l Natural Lava Rocks: https://amzn.to/32BKukS Inspired by: - Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/ - Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/ - Claudio Perrando: https://claudio-perrando.com/ </video> <video> Trevor's Champlain Sourdough Bread. The tasty bread you learn from. | by JoyRideCoffee Description: Truly one of the best tips when you are new to bread making is to repeat the same recipe. By modifying a few variables (especially small changes to proofing times and improvements to the handling method), you are much more likely to understand the process and feel the behavior of the dough. Otherwise, if you change the flour every time, the hydration, the amount of starter, the proofing times, the handling method you will be completely confused at the end. You also have to choose the highest possible bread standards but at the same time and offer the family the tastiest version of a bread. So, Trevor's bread signature, "Champlain Sourdough Bread", even if it's not the easiest loaf to do, it's a perfect recipe for learning. Even if you miss it countless times, its taste will never disappoint you. The secret discovered, who knows how, by Trevor is a simple magical relationship between whole spelt flour and whole rye flour 2: 1. See wonderful details here: http://www.breadwerx.com/champlain-sourdough-recipe-video/ And at the same time, don't forget about his book that will redefine the way you look at bread and its production process at home: https://trevorjwilson.selz.com/item/open-crumb-mastery-for-the-intermediate-sourdough-baker-1-1 Champlain Sourdough Recipe 304g Water 389g Bread Flour 38g Whole Spelt Flour 19g Whole Rye Flour 50g Starter @ 100% Hydration (25g All-Purpose Flour/25g Water) 9g Salt If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links! KitchenAid Professional https://amzn.to/38g9yAQ Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7 Hario Kettle: https://amzn.to/3ko2x4j Hario scale: https://amzn.to/3nhb22Z Glass Jar for sourdough starter: https://amzn.to/2UnHVyk Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe Silicone spatula: https://amzn.to/3kwGU1X Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh Zatoba Bread Lame: https://amzn.to/3koALob Bread Lame: https://amzn.to/2IuUCoF Pizza Peel: https://amzn.to/2IwPu3v French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx Baking Steel Griddle: https://amzn.to/36oXA6l Natural Lava Rocks: https://amzn.to/32BKukS </video> <video> Sourdough Open Crumb from Pastry Flour | by JoyRideCoffee Description: Open Crumb from Pastry Flour. In search of open crumb we often blame our failures on the flour we use. We have a continuous search for strong high protein flour (like bread flour, manitoba, etc.) to develop a strong gluten network that resists long fermentation. However, with a flour dedicated to cakes and pastries with 11% protein content, we can still make a special bread. "Built" with care, with attention to the dough at every step you can get excellent crumb results. My plan was to knead as well as I could (taking advantage of the kneading efficiency at low hydration - due to more friction) and then increase the dough hydration gradually. Unexpectedly I had to leave home for two hours at the end of the bulk so I tensioned the dough with another fold, knowing that the dough being tense will resist to such a long bulk. I made the shaping a bit uninspired with the dough full of air. But what I wanted to prove I think can be seen quite well in the clip. I hope it inspires you. Bake bread, stay safe & peace. Formula: 275g white pastry flour (11% protein content) 50g wholemeal flour 220g water (+ ~60-80g water later in the process ) 65g sourdough starter (100% hydration) 7.5g salt Method: autolyse with water and flour for 2 hours; knead well with starter and then rest for 30 minutes; mixing with salt, knead and gradually add the rest of the water; lamination and four folds until the dough keep it shape + half fold; total bulk fermentation 8 hours and half; shaping and rest in the fridge 15h at 3-4 deg. C; bake at 240deg. C on baking steel with steam for 10 minutes and then 30min at 210deg. C without steam. If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links! KitchenAid Professional https://amzn.to/38g9yAQ Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7 Hario Kettle: https://amzn.to/3ko2x4j Hario scale: https://amzn.to/3nhb22Z Glass Jar for sourdough starter: https://amzn.to/2UnHVyk Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe Silicone spatula: https://amzn.to/3kwGU1X Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh Zatoba Bread Lame: https://amzn.to/3koALob Bread Lame: https://amzn.to/2IuUCoF Pizza Peel: https://amzn.to/2IwPu3v French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx Baking Steel Griddle: https://amzn.to/36oXA6l Natural Lava Rocks: https://amzn.to/32BKukS Inspired by: - Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/ - Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/ - Claudio Perrando: https://claudio-perrando.com/ </video> <video> Open Crumb SHORTCUT. A different WAY to get an open crumb SOURDOUGH BREAD. | by JoyRideCoffee Description: Open Crumb SHORTCUT. I've been looking for shortcuts since I started making bread at home. But I didn't look for any shortcuts, but exactly the ones that shorten my path to open/lacy crumb. I practiced the above method on several variants of flours in last months, for diffrent hydrations or kneading method. It worked well every time. The method is based on a fermentation as long as possible and inner tension of the dough. The dough must stays in tension (which you create through lamination and folding). It is absolutely necessary that the dough (at least) doubles its volume compared to the moment you put the starter in. Ideally, it should increase in volume three times (7-9 hours at 22-23deg. C depending on the flour & hydration). After this increase in volume, the dough should be moved to a cold refrigerator 3-4 degrees Celsius for 15-20 hours. Or even more. After this period, the dough is simply folded over itself and the edges are sealed so that we do not lose air. An hour of relaxation before baking also helps a lot. Ideal recipe: 275g white bread flour (ideally 12-13% protein content) 50g wholemeal flour 240g water 65g sourdough starter (100% hydration) 7.5g salt Method: autolyse with water and flour for 2 hours; mix with starter and then rest for 30 minutes; mixing with salt and then rest for 30 minutes; strong fold and rest again 30 min; lamination and two or three folds until the dough keep it shape; total bulk fermentation 7-9h until double or triple in volume; rest in the fridge 15-20h or more at 3-4 deg. C; next day flip it over itself and seal the edges by rotating it so that the seal is down; after an hour of relaxation you do a scoring (it's not easy to do at this degree of proof) and bake it by your favorite method. I bake at 240deg. C with steam for 10 minutes and then 30min at 210deg. C without steam. If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links! KitchenAid Professional https://amzn.to/38g9yAQ Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7 Hario Kettle: https://amzn.to/3ko2x4j Hario scale: https://amzn.to/3nhb22Z Glass Jar for sourdough starter: https://amzn.to/2UnHVyk Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe Silicone spatula: https://amzn.to/3kwGU1X Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh Zatoba Bread Lame: https://amzn.to/3koALob Bread Lame: https://amzn.to/2IuUCoF Pizza Peel: https://amzn.to/2IwPu3v French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx Baking Steel Griddle: https://amzn.to/36oXA6l Natural Lava Rocks: https://amzn.to/32BKukS Inspired by: - Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/ - Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/ - Claudio Perrando: https://claudio-perrando.com/ </video> <video> Open Crumb from STIFF DOUGH. 64% Hydration. | by JoyRideCoffee Description: How to get Open Crumb from STIFF DOUGH? ~ special piano tune (Franklin's Waltz) by Paul Quinn - thank you very much Paul! ~ A question whose answers are not at all easy to find. We all know that high hydration loaves are more likely to have an open crumb. However, with a bit of intuition we can have a light and airy bread even at low hydration. The equation I tried to solve was however pretty simple. I used the fact that the stiff dough will ferment very slowly and will relax in a very long time. I did the autolyse quite short (just one hour) and then kneading in the kneading machine in two steps - with the starter and with the salt (30 mins delayed). I got a very tight and tense dough that I left overnight at 22-23 degrees Celsius in a very long bulk (~12h). In the morning I found it nice maybe doubled in size, round, shiny, full of air. But I had to make some decisions. I got some good, some bad. Unfortunately, the dough was not very relaxed. A better decision would have been if I had chosen a flour with a lower percentage of protein ~ 12%. I decided to leave it in the fridge for another two hours in the hope that it would relax - it would become more extensible. In the two hours it did not relax much. Another problem was the fact that the dough stuck to the glass bowl but I still detached it as simple as I could. I decided to simply divide it into two pieces (like in my lazy bread recipe, ciabatta style). If I had shaped it, I don't think the gas accumulated in the cells would have managed to push up the weight of the (still elastic) dough. That was a good decision for the crumb I guess. A bad decision was to pour too much water over the lava rocks at baking and keep them in the oven after the first 10 minutes (I was thinking about the second batch - I didn't want the stones to cool down). That gave me a strong crust a bit too thick for my taste. But the crumb and the fermentation, as you can see, looks nice Formula (for 4 "lazy" loaves - ciabatta style): 650g flour (550g white flour + 100g whole wheat) 400g water 80g sourdough starter 15g salt Method Mixing flour&water 3-4 minutes on low speed on Kitchen Aid; one hour autolyse; kneading 3-4 minutes with starter on low-medium speed; half hour rest;kneading 3-4 minutes with salt on low speed; one hour rest; divided & moved into two tight balls; rest for 10 hours at 22-23 deg. C; moved into the fridgr for two more hours; divided and let them rest for one hour; baked as usual on baking steel at 240deg.C with steam for 10 minutes and 20 minutes at 210deg.C without steam. If you're like me animated by the same passion, subscribe & comments are most welcome.I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links! New! T-shirts for home bakers: https://teespring.com/stores/bread-by-joyridecoffee KitchenAid Professional https://amzn.to/38g9yAQ Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7 Hario Kettle: https://amzn.to/3ko2x4j Hario scale: https://amzn.to/3nhb22Z Glass Jar for sourdough starter: https://amzn.to/2UnHVyk Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe Silicone spatula: https://amzn.to/3kwGU1X Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh Zatoba Bread Lame: https://amzn.to/3koALob Bread Lame: https://amzn.to/2IuUCoF Pizza Peel: https://amzn.to/2IwPu3v French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx Baking Steel Griddle: https://amzn.to/36oXA6l Natural Lava Rocks: https://amzn.to/32BKukS Inspired by: - Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/ - Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/ </video> <video> BETTER OVEN SPRING, how to get . Step by step OVEN SPRING. | by JoyRideCoffee Description: When you start making bread at home, you have great emotions that the bread will not rise in the oven. In this video you will understand how to get a better oven spring. Step by step oven spring. Contrary to popular belief, beautiful growth in the oven is not exclusively due to the baking method and tensioning the dough at shaping. Virtually every step done correctly creates potential for the next step. If all the steps are completed correctly then you have a great potential to get a bread with a spectacular oven spring. If you miss some stages you have all the chances of being depressed when you look in the oven. Formula: - 80g whole spelt - 245g Robin Hood flour (13.2% protein content) - 240g water - 65g sourdough starter (100% hydration) - 7.5g salt 76% hydration dough Method: mix water & flour; 4h rest (autolyse ); knead with starter; 30 mins. rest; knead with salt; 30 mins. rest; strong fold; 30 mins. rest; lamination; 1h rest; coil fold 1; 1h rest; coil fold 2; 2 h rest; coil fold 3; 2h rest; shaping after 7h30min bulk at 22-23degrees C; 17h rest final proofing in the fridge at 3-4 degrees Celsius; bake 10 mins. on baking steel with steam at 240 degrees Celsius and 30 mins. at 210 degrees Celsius without steam. If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links! KitchenAid Professional https://amzn.to/38g9yAQ Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7 Hario Kettle: https://amzn.to/3ko2x4j Hario scale: https://amzn.to/3nhb22Z Glass Jar for sourdough starter: https://amzn.to/2UnHVyk Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe Silicone spatula: https://amzn.to/3kwGU1X Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh Zatoba Bread Lame: https://amzn.to/3koALob Bread Lame: https://amzn.to/2IuUCoF Pizza Peel: https://amzn.to/2IwPu3v French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx Baking Steel Griddle: https://amzn.to/36oXA6l Natural Lava Rocks: https://amzn.to/32BKukS Inspired by: - Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/ - Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/ </video> <video> Gluten development for Honeycomb PAN de CRISTAL. | By JoyRideCoffee Description: Gluten Development. One of the abstract things for amateurs when it comes to making bread at home is the development of gluten. What is a developed gluten? I chose this complicated bread as a process in which it is best seen how the development of gluten evolves. Formula: 325g Robin Hood All Purpose flour (13.2g protein content) 250g water + 80g water (later in process) 12g olive oil 7.5g salt 65g sourdough starter (~ 104 total hydration) Method: mixing 250g water with 325g flour; autolyse 45mins; knead 4-5mins with starter; rest 30mins., knead when adding salted water in small steps 20mins. (if the dough need you can let it rest 5 mins between steps); 10 mins. rest; knead with olive oil, rest 45 mins; fold 1 - transfer to pyrex dish; rest 45 mins.; fold 2; rest 45 mins.; fold 3; rest 45 mins.; fold 4; rest 45 mins.; fold 5; rest 45 mins.; fold 6 (around 7h and half bulk fermentation at 22-23deg Celsius); two hours left; move into the fridge at 3-4 degrees Celsius for 15 hours; next day dividing; 2h final proofing; bake 10 min with steam at 250 deg. Celsius and 20 min without steam at 210 deg. Celsius. If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links! KitchenAid Professional https://amzn.to/38g9yAQ Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7 Hario Kettle: https://amzn.to/3ko2x4j Hario scale: https://amzn.to/3nhb22Z Glass Jar for sourdough starter: https://amzn.to/2UnHVyk Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe Silicone spatula: https://amzn.to/3kwGU1X Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh Zatoba Bread Lame: https://amzn.to/3koALob Bread Lame: https://amzn.to/2IuUCoF Pizza Peel: https://amzn.to/2IwPu3v French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx Baking Steel Griddle: https://amzn.to/36oXA6l Natural Lava Rocks: https://amzn.to/32BKukS Inspired by: - Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/ - Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/ </video> <video> Sourdough bread. An endless search for stunning loaves. | by JoyRideCoffee Description: Sourdough Bread. An endless search for stunning loaves. I can't stop. What stage are you in? On Saturday I had time and I decided to make a special bread. I received (as a gift) charcoal from Daniel Ion from the bakery Casa del Pan - Bucharest (https://www.instagram.com/casadelpan.ro/ - thank you Dan!) so I thought of a combination of two dough colors. One colored black with charcoal and another yellow with turmeric. This is the first time I use activated charcoal. Obviously I wanted a lighter loaf with open and lacy crumb. This desire made me put too much water even though I used for the first time this Italian flour dedicated to pizza & foccacia. I got a wet dough that I still managed to save during the process. With the price of blackening a good part of the yellow dough. I wanted to make two loaves, one to give as a gift to a friend, otherwise I would have chosen to put the doughs together at the end of the bulk. I hope to inspire you with future breads. For dough #1: 325g flour Molino Grassi for pizza & focaccia (12% protein content) 280g water 7.5g salt 4-5g charcoal For dough #2: 325g flour Molino Grassi for pizza & focaccia (12% protein content) 280g water 7.5g salt 4-5g turmeric Method: Autolyse both 1 hour; mix with starter and then rest for 30 minutes; mixing with salt and then rest for 30 minutes; strong fold for both doughs and rest 30 minutes; laminate toghether then move it to clean pyrex dish. total bulk fermentation 7h and 30 mins at 22 deg. C (3 folds were needed, I made them every hour after I moved them to the pyrex dish) then shaping; rest in the fridge for 17h at 3-4 deg. C; I bake at 240deg. C with steam for 10 minutes and then 30min at 210deg. C without steam. If you're like me animated by the same passion, subscribe & comments are most welcome. I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links! KitchenAid Professional https://amzn.to/38g9yAQ Reusable Silicone Stretch Lids: https://amzn.to/2PESlL7 Hario Kettle: https://amzn.to/3ko2x4j Hario scale: https://amzn.to/3nhb22Z Glass Jar for sourdough starter: https://amzn.to/2UnHVyk Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe Silicone spatula: https://amzn.to/3kwGU1X Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh Zatoba Bread Lame: https://amzn.to/3koALob Bread Lame: https://amzn.to/2IuUCoF Pizza Peel: https://amzn.to/2IwPu3v French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx Baking Steel Griddle: https://amzn.to/36oXA6l Natural Lava Rocks: https://amzn.to/32BKukS Inspired by: - Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/ - Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/ - Claudio Perrando: https://claudio-perrando.com/ </video>

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Bread by Joy Ride Coffee is about my quest for the light, creamy loaves with wide open alveoli and awe-inspiring structure. I'm an amateur homebaker from Sibiu, Romania. I try to find answers to the problems that haunted me when I started making bread. If you're like me animated by the same passion, subscribe & comments are most welcome.

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