Sourdough baking all boils down to this one parameter that you need to master. Let me show you how you become a better baker in no time.

Using those 3 tips you will get much better oven spring and will be rewarded with amazing sourdough bread every time.

After mastering those 3 tips I recommend you to check out my fermentation focused no-knead sourdough recipe:    • The Last NO-KNEAD SOURDOUGH BREAD Rec...  

Flour I am using:
Blog article on different flours in Germany: https://thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora
Mulino Padano 15% protein: https://thbrco.io/mulino-flour
Strong whole wheat flour: https://thbrco.io/whole-wheat-flour

Follow me here too:
Github: https://thbrco.io/github
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My blog: https://thbrco.io/blog
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Subscribe to my newsletter: https://thbrco.io/newsletter
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Support me/Merchandise:
Get my starter Bread Pitt: https://thbrco.io/my-starter
The bread themed T-Shirts/Hoodies I designed and wear: https://thbrco.io/bread-shirts-hoodies

Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton
Cooling rack: https://thbrco.io/cooling-rack
Digital kitchen scale: https://thbrco.io/kitchen-scale
Dough scraper: https://thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: https://thbrco.io/dutch-oven-glas-lid
Infrared thermometer: https://thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid
No stick spray (vegetable based): https://thbrco.io/non-stick-spray
Oven gloves: https://thbrco.io/oven-gloves
pH meter to check acidity: https://thbrco.io/ph-meter
Weck starter jars: https://thbrco.io/weck-jars

Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill
Discard starter bread: https://thbrco.io/discard-starter-bread
Fermentation time table: https://thbrco.io/fermentation-time-t...
Make a sourdough starter: https://thbrco.io/make-sourdough-starter
Make your starter more active: https://thbrco.io/more-active-starter
Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe

Chapters:
0:00 Intro
0:19 Sourdough with no work
0:27 Sourdough with lots of work
2:26 A moment of happyness
2:31 Build and maintain a healthy and active sourdough starter
3:13 Ferment your dough after mixing in your sourdough (bulk fermentation)
3:38 Inflating the Gluten of the dough like a balloon
4:56 Shaping a sourdough that is fermented just right
5:54 Folding an overfermented dough
6:18 Shaping an overfermented dough
7:30 Master proofing after shaping and know when to bake
8:37 Finger poke test to test proofing
9:08 Overproofed dough

Hope you enjoyed this video and learned something new.

#sourdough #sourdoughbread