Underproofed/Overproofed - Sourdough video resources
Hello everyone!
Recently found The Sourdough Journey YouTube channel and I've been binge watching all the videos.
He has an amazing one hour and a half (I know it sound like much, but it's sooooo informative) masterclass video about bulk fermentation...pure gold. Lots of information, advice and visual examples.
The mystery of bulk fermentation: https://www.youtube.com/watch?v=nYCS5BFA_sM
Hope you enjoy and give the guy some likes because the quality of his content is quite impressive.
Some other channels that I personally watch (all of them related to sourdough), feel free to share some of your favourites:
Proof Bread: https://www.youtube.com/channel/UCPYHRKEqMycep7r5kO-1org
Bread by Joy Ride coffee: https://www.youtube.com/channel/UCcLCX8VIcNWIu6BJyjWQDww
Foodgeek: https://www.youtube.com/channel/UC7eLtGAzNECUqurqMdiNYJg
Trevor J. Wilson: https://www.youtube.com/channel/UCRK2AFfEfjhFcpYtu44Uzvw
Have a great day,
Ade
TFL users:
DanAyo: www.youtube.com/channel/UC7mXjnPpTDoVJxRdrG3ZeYw/
Alfanso: www.youtube.com/channel/UCN9_G-eUBD5tMnrWItQGUPQ/
The Roadside Pie King (Will F.): www.youtube.com/channel/UCocnoxG7aduh6hUqB19UJkQ/
Others:
Steve Gamelin, no-knead but with yeast, not sourdough. His extremely simple method got me out of the bread machine, and into artisan/no-knead bread. A big round of applause for him.
If you want K.I.S.S., this is it: www.youtube.com/user/artisanbreadwithstev/
Bake with Jack: www.youtube.com/channel/UCTVR5DSxWPpAVI8TzaaXRqQ/
Full Proof Baking: www.youtube.com/channel/UCym_8JHA4htlFLIHGpNZGrQ/
Joshua Weissman: www.youtube.com/channel/UChBEbMKI1eCcejTtmI32UEw/
Jeff Hertzberg & Zoe François of Bread in 5 minutes/day fame: www.youtube.com/user/BreadIn5/videos
Jeff's own channel: www.youtube.com/user/jhertz10/videos
Peter Reinhart on the TenSpeedPress channel: www.youtube.com/playlist?list=PLYzonddbxYw8ghFfHIUJz9POrnW4tmQ4E
Ken Forkish (FWSY and Elements of Pizza): www.youtube.com/user/KensArtisan/
King Arthur Flour (Jeff Hamelman & Martin Philip): www.youtube.com/user/KingArthurFlour/playlists
Breadtopia: www.youtube.com/user/breadtopia/videos
Lovely! Thank you!
Sourdough Journey channel:
https://www.youtube.com/channel/UCvFd727zQvioesPXe3eKkfg
Northwest Sourdough, with Teresa Greenway:
https://www.youtube.com/c/NorthwestSourdoughBaker/videos
or by playlist:
https://www.youtube.com/c/NorthwestSourdoughBaker/playlists
Thanks for sharing the resources, I'll definitely watch the masterclass!
One realization that I wanted to share... As a beginner, I baked my first obviously overproofed loaf today. The early beginner resources I read when I started all stressed that it's better to underproof than overproof, and that overproofed dough is a lost cause, etc., so I avoided overproofing at all costs, and ended up with underproofed loaves for most of my bakes at the beginning.
Then I got to read Trevor's fantastic Open Crumb Mastery, where he stresses the importance of pushing the fermentation to the limit over and over. So, after getting a fantastic loaf twice in a row, I decided to try to push it even more and finally got my first flat loaf today. After tasting it, one thing is clear — I shouln't have avoided it! Overproofed loaf may be flat, but it's still super delicious and has great texture. Underproofed on the other hand isn't as pleasant to eat, it's gummy, dense in a bad way and doesn't have nearly as much flavor. So from now on I'll focus on avoiding underproofing instead, and not sweat it if the dough overproofs!
Hey!
That sounds exactly like what I've been doing, I'm pretty sure I'm under proofing nearly 95% of the time. I don't have a dough thermometer and I've been so afraid of over proofing, that I've almost always chosen to what I thought was the sensible way. And it is true that almost all my crumbs have been chewy in the weird way.
I'll definitely try over-proofing my next loaf (ok, maybe I'll try it with a mini loaf first :)) ) to see what turns out. I've also heard about Trevor's book, but since it's the 3rd time some recommends it, I think I'll get it.
Thanks so much for taking the time to post!!!!
Have a lovely day,
Ade
Hi, i know i came accross this post nearly a year late but, a great technique i follow to help with proofing is: cut a very small piece of the dough off just at the beginning of bulk fermentation (after starter is added. Place that in a small jar and flatten it out, mark with an elastic band (like with your starter) and keep it beside your dough at all times, the small piece of dough will slowly rise and when it has almost doubled that acts as a pretty good indicator your dough has proofed! You are probably far enough into your journey that this is no longer useful but maybe someone else will use it!
Hey there!
Yep, I've been doing the aliquot jar method and it's worked wonders.
Thank you for taking the time to write your advice, have a great day!
Ade
This gentleman runs a baking school in Australia and his YT videos are very good, IMHO.
https://www.youtube.com/channel/UCdX-59GVJhN6zvNhDhk_50Q/videos
This video in particular fits this discussion: https://youtu.be/_XgWhaKufeU