Channel Title: Full Proof Baking Channel Description: Sourdough-obsessed home baker from Chicago <video> Sourdough Bread Oven Spring Compilation Description: Just for fun 😁 2019 oven springs! Used Framelapse to record timelapses, and PowerDirector for editing (Android; Pixel 2 & 3). See Instagram post (@FullProofBaking) https://www.instagram.com/p/B0Yc6AjHd31/ for more detail regarding this baking method (no cover + steam tray). Music: https://www.bensound.com </video> <video> How To Make A 100% Whole Wheat Sourdough Bread Description: Please see here for my GumRoad PDFs - written out supplemental booklets that go along with the videos I publish on YouTube that also help to support my channel! → https://gumroad.com/FullProofBaking Full tutorials: How to make starter from scratch → https://www.youtube.com/watch?v=m6pGkOuZnrk How to fully activate your starter and build a levain → https://www.youtube.com/watch?v=beKzcOe6w_o How to make a basic open crumb sourdough bread → https://www.youtube.com/watch?v=HlJEjW-QSnQ Timestamps: General Overview Summary [ 01:04 ] What is an Aliquot Jar? [ 01:30 ] Limitations of the Aliquot Jar [ 03:02 ] Baker’s Percentages [ 05:19 ] Flour Stress Test [ 05:35 ] Converting Starter to 100% Whole Wheat & Building a Levain [ 08:58 & 10:13 ] Notes About Dough Temperature [ 12:32 ] Autolyse/Presoak [ 13:27 ] Adding Levain and Salt [ 14:26 ] Pulling an Aliquot for Bulk Fermentation [ 16:09 ] Pre-Shape/Coil Fold [ 18:07 ] Final Shaping [ 20:18 ] Proofing Tips [ 22:15 ] Baking Setup [ 23:03 ] Slicing the Final Loaf [ 25:00 ] Thank You! [ 26:10 ] More controls and experiments with the Aliquot Jar and Flour Stress Test: Aliquot Jar experiment controls → https://www.instagram.com/p/BphIt9MHy2t/ Aliquot Jar and cold bulking → https://www.instagram.com/p/BsQbbOgn2Os/ Flour Stress Test to assess protein quality → https://www.instagram.com/p/CAfdg-bpX1r/ Products featured: Amazon Affiliate page for baking supplies and ingredients (banneton, spice jar, Pyrex glass bulk dish, shower caps covers, spatulas, broil tray, reusable parchment paper, lame, razors, bread knife… etc!) → https://www.amazon.com/shop/fullproofbaking Challenger Bread Pan (affiliate link) → https://www.challengerbreadware.com/ref/fullproofbaking/ Campbell’s Dough Knife → https://www.rackmaster.co.uk/product/campbells-dough-knife/ Special thanks to whole grain guru Nichole @nmuvu (https://www.instagram.com/nmuvu/) for letting me bounce some ideas back and forth during my trials and providing the photo of the big tub of beautiful dough! </video> <video> Activating Sourdough Starter & Building A Levain Description: This video is geared towards the baker who is interested in boosting the activity of their sourdough starter. Every starter culture is different, and there are many kinds of feeding schemes that can work (see towards the end of the video where I show how a 2x/day feed schedule can work as well as a 3x/day feed schedule). It's all about monitoring your starter's behavior and feeding accordingly. In addition to showing how I reactivate my starter after a 2-3 week spell in the refrigerator, I’ll also show you my regular feeding regimen, as well as how I build my levain on a bake day. Flowchart as a PDF: https://documentcloud.adobe.com/link/track?uri=urn%3Aaaid%3Ascds%3AUS%3A24979dd7-afeb-45a7-8335-b7e5336a04d0 Materials and tools used in this tutorial can all be found here: (Amazon Affiliate link): https://www.amazon.com/shop/fullproofbaking **Newly uploaded intermediate-level class (2.5 hours pre-recorded workshop + 30 page booklet) covering everything I know about sourdough starter and levain: https://www.airsubs.com/pros/full-proof-baking/on-demand/sourdough-starter-levain-201 How To Build A Sourdough Starter From Scratch: https://www.youtube.com/watch?v=m6pGkOuZnrk&t=1s How To Make A Basic Open Crumb Sourdough Bread: https://www.youtube.com/watch?v=HlJEjW-QSnQ How To Dehydrate & Rehydrate Sourdough Starter: https://www.youtube.com/watch?v=69emkS-or8o&t Thanks for watching! If you have any questions, please feel free to leave feedback below in the comments and I’ll try to answer back in a timely fashion. If you like this video, please subscribe to my channel, and also check out my Instagram @FullProofBaking for more tips, methods, and full recipes 😊 </video> <video> How To Bake Bread Using a Dutch Oven Description: ******Please see these description notes for full detail! In this video I show how to bake a loaf of bread using a home oven and a Dutch oven. This is a loaf of 20% whole wheat sourdough bread with black sesame seeds (full recipe notes posted at the bottom of this description!). For more recipes see my YouTube recipe walkthroughs or visit my Instagram @FullProofBaking. This is a great way to bake bread as the internal moisture from the dough helps to steam your dough in the small space of the hot Dutch oven. Excellent oven spring with this method! For this method, you will need a Dutch oven, a sheet of parchment paper cut to fit your DO, a dusting flour such as semolina or cornmeal, heat-safe gloves or pot holders, and a razor blade or sharp knife to slash the top of the dough. Steps: 1. Preheat oven with Dutch oven inside (including the lid; I like to offset mine during the preheat) to 475degF for at least 1 hour (60-90 minutes). 2. Transfer dough (I like to take mine straight from the refrigerator) to the cut out parchment paper and slash with a clean razor blade. My slashes are usually around 1/2" deep and at a 45-degree angle to the surface of the dough. 3. Use parchment paper "handles" like you see in the video to pick up and carefully lower the dough into the Dutch oven. 4. Quickly cover with the hot lid (Careful to keep using the heat safe gloves!) and place Dutch oven into the oven. Immediately lower the oven temperature to 450degF and bake with the lid on for 20 minutes. 5. Remove the lid off the Dutch oven and set aside. Continue baking another 10 minutes at 450degF. 6. Turn temperature down to 425degF for the final 10-15 minutes of baking, or until loaf becomes nicely browned and caramelized. I like to cool for approx 2 hours before slicing - if you can wait that long! :) Recipe notes: all dough is hand mixed 💗 - 300g autolysed flour (20% or 66g whole grain red spring wheat + 80% or 234g King Arthur Flour bread flour (12.7% protein) combined with 234g water. Autolysed for 3 hours at room temp. - Hand mix in levain, inoculation at 20% or 60g. Levain was built by mixing at 1:1:1 ratio (equal parts starter, flour, water), allowed to activate for 5 hours around 80°F. - 30 minutes later hand mixed in sea salt (2.1% or 7g). - Performed strengthening via lamination and stretch and folds (separated by 45 min). See other video walkthroughs for more detail regarding these steps. - Total bulk was 5.5 hours at a steady 75°F. - Straight to final shape, moved to banneton, and immediately refrigerated overnight 38°F, 14 hours (no additional rise at this temperature). - Baked as you see above, straight from the cold fridge. Materials and tools used in this tutorial can all be found here: (Amazon Affiliate link): https://www.amazon.com/shop/fullproofbaking </video> <video> Buckwheat Pancakes Made With Sourdough Discard Description: Like to try a new pancake recipe that takes advantage of some of that sourdough discard you’ve got? Try out my recipe for fluffy buckwheat pancakes (the batter works great for waffles as well). These pancakes are super soft and tender - they pick up some nuttiness and earthiness from the buckwheat. With warm maple syrup and a heap of fresh blueberries on top - I’d like to say it’s breakfast perfected! Hope you give it a try and love it as much as my family does! Links: Supplemental PDFs (including full write-up for this recipe!): https://gumroad.com/fullproofbaking Materials and tools used in this tutorial can all be found here: (Amazon Affiliate link): https://www.amazon.com/shop/fullproofbaking How to make a sourdough starter from scratch: https://www.youtube.com/watch?v=m6pGkOuZnrk How to build an active levain: https://www.youtube.com/watch?v=beKzcOe6w_o How to make a basic sourdough bread: https://www.youtube.com/watch?v=HlJEjW-QSnQ Instagram: https://www.instagram.com/fullproofbaking </video> <video> How To Make A Basic Open Crumb Sourdough Bread Description: Supplemental transcript/full detail text PDF (with flowchart, time-stamps and basic troubleshooting) available for $5 at: https://gumroad.com/fullproofbaking Materials and tools used in this tutorial can all be found here: (Amazon Affiliate link): https://www.amazon.com/shop/fullproofbaking Hello and thanks for clicking on my video! In this video I take you through my method to create a simple 20% whole wheat sourdough bread from start to finish. I like to use King Arthur Flour brand bread flour (12.7% protein) and 20% whole grain, hard red spring wheat (local, Hazzard Free Farm). I take you through all steps of the autolyse, bulk ferment, final proof, shaping, and baking. How to make a sourdough starter from scratch: https://www.youtube.com/watch?v=m6pGkOuZnrk How to fully activate a starter and prepare a levain for baking: https://www.youtube.com/watch?v=beKzcOe6w_o **Newly uploaded pre-recorded workshops including intermediate-to-advanced level 201 Starter & Levain (covers everything I know about sourdough starter and levain building; 2.5 hours running time) and 101 Sourdough Bread (3.5 hour long Master Class on how to make a loaf of sourdough bread): https://www.airsubs.com/pros/full-proof-baking Please visit my Instagram @FullProofBaking (https://www.instagram.com/fullproofbaking/) for more information on how to care for your starter and build an active levain (can be found in my Featured Highlights at the top of my Instagram page). Here is a link to my video on how to bake bread using a Dutch oven: https://www.youtube.com/watch?v=e5l1EqxSqRs Autolyse [0:54] Add levain [2:11] Add sea salt [3:41] Light fold [5:35] Lamination [6:40] Stretch & fold (Coil fold) #1 [8:20] Stretch and fold (Coil fold) #2 [9:52] Stretch and fold (Coil fold) #3 [11:07] End of Bulk/Shaping [12:02] Final proof [14:49] Bake [16:05] Navajo Night by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: http://audionautix.com/ </video> <video> How To Make A Sourdough Starter From Scratch Description: This video takes you through a very simple process to prepare an active sourdough starter in just 14 days! I like to use just the simple ingredients of flour and water – you’ll see how this mixture picks up the natural, wild bacteria and yeasts from the environment. In the end, our thriving culture of sourdough starter can be used to prepare a wholesome, nutritious, easy to digest loaf of sourdough bread! Please see my Instagram posts to see my answers to the most frequently asked questions (FAQ) regarding sourdough starter: Part 1: https://www.instagram.com/p/B-Ngt2KJO3t/ Part 2: https://www.instagram.com/p/B-NhGOeJ5Pe/ Free PDF document with day-by-day notes & timestamps: https://gumroad.com/fullproofbaking Pre-recorded workshops including intermediate-level (2.5 hour long) pre-recorded workshop on everything I know about sourdough starter and levain building: https://www.airsubs.com/pros/full-proof-baking Materials and tools used in this tutorial can all be found here: (Amazon Affiliate link): https://www.amazon.com/shop/fullproofbaking How I maintain my sourdough starter after the first 14 days: https://www.youtube.com/watch?v=beKzcOe6w_o Full method to make an open crumb sourdough bread: https://www.youtube.com/watch?v=HlJEjW-QSnQ How to dehydrate (and rehydrate) your sourdough starter: https://www.youtube.com/watch?v=69emkS-or8o </video> <video> Sourdough Oven Spring Compilation 2020 Description: My annual compilation of oven spring videos - each video is taken using my phone (Android app Framelapse), and I use my electric KitchenAid wall oven (conventional setting, fan off) that has a super clear door. See my post here for full details on how I set up these uncovered bakes with a steam tray and lava rocks: --- https://www.instagram.com/p/CDjS9EXJIoA/ It was really fun and amusing going through my Instagram posts (@FullProofBaking) and remembering the challenging and joyful moments this last year. Learned so much this year, and I plan to keep forging ahead in 2021! Happy New Year everyone! Music: https://www.bensound.com/royalty-free-music </video> <video> Butterfly Pea Flower Swirl & Toasted Oat Porridge Sourdough: @FullProofBaking Recipe Description: **Supplemental full detail text PDF (includes transcript, timestamps, full detail flowchart, break down of the rationale behind each step of the method) to go along with the video above is available for $5 at: *** https://gum.co/gsxaC *** Pre-recorded workshops: https://www.airsubs.com/pros/full-proof-baking Materials and tools used in this tutorial can all be found here: (Amazon Affiliate link): https://www.amazon.com/shop/fullproofbaking Thanks for checking out my instructional video on how to make a delicious and healthy (and fun!) blue Butterfly Pea Flower swirl sourdough (featuring toasted oat porridge). In this video, I'll take you through my whole process - from preparing the autolyses of the two colored doughs, to preparing and incorporating the butter toasted oat porridge, to layering the doughs together to create the swirl effect... all the way through bulk fermentation, shaping, proofing, and finally baking! Here are some links I mention in the video: How to make a sourdough starter from scratch: https://www.youtube.com/watch?v=m6pGkOuZnrk&t How to fully activate my starter and prepare a levain for baking: https://www.youtube.com/watch?v=beKzcOe6w_o How to make a basic open crumb sourdough bread: https://www.youtube.com/watch?v=HlJEjW-QSnQ&t Please visit my Instagram @FullProofBaking (https://www.instagram.com/fullproofbaking) for more recipes, methods, and tips! Finally, here is a link to my video on how to bake bread using a Dutch oven: https://www.youtube.com/watch?v=e5l1EqxSqRs&t </video> <video> Cheddar Biscuits Made With Sourdough Discard Description: Flaky, buttery biscuits loaded with sharp cheddar cheese - what more could you ask for? Takes advantage of sourdough discard, and in fact the more over-ripe and sour your starter the better - the tanginess really enriches the flavor of these biscuits! Super easy, super quick from start to finish! Hope you enjoy! Links: GumRoad Supplemental PDFs (including full write-up for this recipe!): https://gumroad.com/fullproofbaking How to make a sourdough starter from scratch: https://www.youtube.com/watch?v=m6pGkOuZnrk How to build an active levain: https://www.youtube.com/watch?v=beKzcOe6w_o How to make a basic sourdough bread: https://www.youtube.com/watch?v=HlJEjW-QSnQ Instagram page: https://www.instagram.com/fullproofbaking Tools: Campbell dough knife: https://www.rackmaster.co.uk/dough-knife Materials and tools used in this tutorial can all be found here: (Amazon Affiliate link): https://www.amazon.com/shop/fullproofbaking </video> <video> Full Proof Baking Sourdough Starter Tutorial Description: For the Full Proof Baking Starter Kit, Jars Set, and Fresh Sourdough Starter see here: →https://full-proof-baking.myshopify.com This video covers some beginner- and intermediate-level sourdough starter background, answers to FAQ about starter care, and tips and tricks to get the most out of your sourdough starter culture. I also take you through a 2-day refreshment schedule and levain build using the fresh starter included in the Full Proof Baking Starter Kit now available at fullproofbaking.com. Please use the timestamps below to jump ahead to any section you’re interested in: Sourdough Starter Background [ 1:12 ] General Starter Care Overview [ 2:51 ] Full Proof Baking Starter Kit [ 3:34 ] Thermometer Strip [ 5:23 ] Kit Care and Use [ 6:05 ] Kit Fresh Starter Pack [ 6:27 ] Important Notes on Temperature [ 6:43 ] Important Notes on Ratios [ 8:04 ] Flour Choice and Preparation [ 9:20 ] Starter Refreshment/Feeding: Day 1, Morning [ 10:30 ] Peak Rise After First Feed [ 14:43 ] Quick Note About Sourdough Discard [ 15:26 ] Starter Refreshment/Feeding: Day 1, Evening [ 16:13 ] Peak Rise After Second Feed [ 17:25 ] Important Note About Speed of Starter Rise & Example Timelapse [ 18:51 ] Starter Refreshment/Feeding: Day 2, Morning [ 19:36 ] Peak Rise After Third Feed [ 21:20 ] Starter Refreshment/Feeding: Day 2, Evening [ 21:42 ] Peak Rise After Fourth Feed [ 22:15 ] Day 3 Feeds and Beyond [ 22:33 ] Refrigerate Starter [ 23:35 ] Building a Levain Tips [ 24:08 ] Starter vs Levain [ 24:19 ] Flour Choice [ 24:33 ] Why Make Extra? [ 25:09 ] What Ratio? [ 25:29 ] Acidification [ 26:00 ] Lactic vs Acetic [ 26:42 ] Enzymatic Degradation [ 27:43 ] Building a Fast-Rising Levain [ 28:54 ] For a way to help support my channel, and my full offering of downloadable write-ups, please visit: https://gumroad.com/FullProofBaking How to Make Your Own Starter From Scratch →https://www.youtube.com/watch?v=m6pGkOuZnrk Feeding Three Times Per Day & Building A Levain (1:2:2) →https://www.youtube.com/watch?v=beKzcOe6w_o How to Make an Open Crumb Sourdough Bread (20% whole wheat) → https://www.youtube.com/watch?v=HlJEjW-QSnQ How to Make an Open Crumb Sourdough Bread (50% whole wheat) → https://www.youtube.com/watch?v=TTweGugkHcg </video> <video> How To Make A 50% Whole Wheat Sourdough Bread Description: Supplemental transcript/full detail text PDF (containing all recipe notes, flowchart, time-stamps, diagrams, URL links, and basic troubleshooting) available for $5: https://gumroad.com/fullproofbaking Pre-recorded workshops: https://www.airsubs.com/pros/full-proof-baking Affiliate link to purchase a Challenger Breadware cast iron vessel: https://www.challengerbreadware.com/ref/fullproofbaking/ Materials and tools used in this tutorial can all be found here: (Amazon Affiliate link): https://www.amazon.com/shop/fullproofbaking In this video, I go through the steps to make a healthy and delicious and nutrient-rich 50% whole grain wheat sourdough bread, using my "split-dough" technique. I use a mix of King Arthur Flour bread flour & white whole wheat, as well as Bob's Red Mill organic 100% red whole wheat. I take you through all the steps of the levain build, autolyse, bulk ferment, shaping, final proof, and baking. How to make a sourdough starter from scratch: https://www.youtube.com/watch?v=m6pGkOuZnrk How to build an active levain: https://www.youtube.com/watch?v=beKzcOe6w_o How to make a basic sourdough bread: https://www.youtube.com/watch?v=HlJEjW-QSnQ Gumroad PDFs: https://gumroad.com/products Instagram page: https://www.instagram.com/fullproofbaking/ </video> <video> Einkorn Crackers Made With Sourdough Discard Description: Need a recipe for that sourdough discard you’ve been holding on to? Hope you enjoy the full recipe in this tutorial for my favorite crackers with toasted wheat germ and turmeric. These crackers are nutritious and delicious - nutty and sweet from the ancient grain einkorn flour and toasted wheat germ… Aromatic from the warm turmeric. Salty and crispy - just the perfect snack food! Recipe adapted from King Arthur Flour (https://www.kingarthurflour.com/recipes/sourdough-crackers-recipe). More links I promised to post from the video: Links: GumRoad Supplemental PDFs (including full write-up for this recipe!): https://gumroad.com/fullproofbaking How to make a sourdough starter from scratch: https://www.youtube.com/watch?v=m6pGkOuZnrk How to build an active levain: https://www.youtube.com/watch?v=beKzcOe6w_o How to make a basic sourdough bread: https://www.youtube.com/watch?v=HlJEjW-QSnQ Instagram: https://www.instagram.com/fullproofbaking More about Jovial Foods Einkorn: https://jovialfoods.com/einkorn/ Tools: Campbell dough knife: https://www.rackmaster.co.uk/dough-knife Materials and tools used in this tutorial can all be found here: (Amazon Affiliate link): https://www.amazon.com/shop/fullproofbaking </video> <video> Banana Chocolate Chip Muffins Made With Sourdough Discard Description: A fun, kid-friendly way to use your sourdough discard! Recipe makes 12 moist, fluffy, chocolatey muffins with a hint of spice from the cinnamon and nutmeg. They can be made with your favorite chocolate chips or chopped wafers - I chose to go with extra dark chocolate by Guittard! Though I use all-purpose flour, a portion or all of the flour can be substituted for whole grain wheat. I also mix by hand or use a hand mixer, but feel free to use a stand mixer with whisk and paddle attachments if you prefer. Hope you give these a try! Links: GumRoad Supplemental PDFs (including full write-up for this recipe!): https://gumroad.com/fullproofbaking How to make a sourdough starter from scratch: https://www.youtube.com/watch?v=m6pGkOuZnrk How to build an active levain: https://www.youtube.com/watch?v=beKzcOe6w_o How to make a basic sourdough bread: https://www.youtube.com/watch?v=HlJEjW-QSnQ Instagram: https://www.instagram.com/fullproofbaking Materials and tools used in this tutorial can all be found here: (Amazon Affiliate link): https://www.amazon.com/shop/fullproofbaking </video> <video> Full Proof Baking Live Stream Description: </video>

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Sourdough-obsessed home baker from Chicago

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