How to Avoid Failure, Unravelling the Mystery of My No Knead Sourdough

Stuck with a sticky mess? Not sure what flour you should be using? Is your kitchen to hot to proof your dough? I analysed YOUR comments on my no knead sourdough bread video, and in this video I’ll break them down for you.

Original no knead video & info: https://www.culinaryexploration.eu/blog/no-knead-sourdough-deep-dive

Join the email community:
https://www.culinaryexploration.eu/community

50/50 Wholewheat sourdough: https://youtu.be/FILC-x5GJfo

If you don’t have a basket to proof your dough can use a bowl
(Time stamp 5.15): https://youtu.be/N-PjTuNxpgE

Or you could make a basket with a cloth and some clothes pegs
(Time stamp 5.30): https://youtu.be/M4Q9LxJdadQ

Modernist cuisine, protein & gluten: https://modernistcuisine.com/mc/gluten-how-does-it-work/

Equipment:
My Komo Flour Mill - 5% discount with Checkout code: culinaryex5
https://komo.bio/fidibus-classic/?komo=38
Bench scraper / dough cutter: https://amzn.to/3bG68JZ
Dough scales: https://amzn.to/3aDJbWV
Precision scales: https://amzn.to/2QQBllC
Bread tins: https://amzn.to/2TDfMDN
Challenger bread pan: https://challengerbreadware.com/product/challenger-bread-pan/?ref=CulinaryExploration

Chapters:
0:00 Introduction
0:28 The Starter
3:05 Explaining Flour & Protein
5:57 Sticky Dough & Hydration
7:50 Should I use bench flour?
8:30 My kitchen is too hot
10:09 Don't over proof
11:45 Proofing basket
12:36 Second proof in basket
14:15 Scoring
14:45 My baking stone

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