This is How YOU Bake Many Sourdough Breads (2..N) at the Same Time

This is how you can make multiple breads (batards and boules) from one single dough. We'll have a closer look at dividing and preshaping in this class. In this case I'll be using my no-knead sourdough recipe as a basis: https://youtu.be/dl7crk2Nvj8 Recipe for the dough: - 1000 grams of bread flour - 700 grams of water (70%) - depends on your flour (see video) - 200 grams of active sourdough starter (20%) - 20 grams of salt (2%) Instructions how to make your starter active: 1. Ready up your sourdough starter on wednesday morning 2. Apply a 10 grams starter, 50 grams flour/water feeding on wednesday morning 3. Apply a 10 grams starter, 50 grams flour/water feeding on wednesday evening 4. Apply a 10 grams starter, 50 grams flour/water feeding on thursday morning 5. Apply a 20 grams starter, 100 grams flour/water feeding on thursday evening Instructions for the dough: 1. Mix together your main dough except salt, except starter on thursday evening 2. Mix all ingredients together in the morning (salt + starter) on friday morning 3. Wait until dough reached X size increase (see video) 4. Apply a coil fold to the bread 5. Place the dough on your surface 6. Divide the dough into equal parts with a concise movement 7. Preshape the bread 8. Wait until the gluten relaxed again (5-15 minutes) 9. Shape the bread using any method that you like. 10. Proof 30-60 minutes at room temperature 11. Place in fridge over night 12. Bake on saturday morning directly out of the fridge with steam at 230°C for 25 minutes 13. Bake another 15-20 minutes at 230°C until you have the desired color 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 Follow me here too: Github: https://thbrco.io/github Instagram: https://thbrco.io/instagram My blog: https://thbrco.io/blog My website: https://thbrco.io/homepage Reddit: https://thbrco.io/reddit Telegram: https://thbrco.io/telegram Tiktok: https://thbrco.io/tiktok Hoodies/T-Shirts: 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 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): 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 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 Make your starter more active: https://thbrco.io/more-active-starter Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe Sourdough starter: https://thbrco.io/make-sourdough-starter Chapters: 0:00 Intro 0:24 The No-Knead Process 0:53 Dough is finished bulk fermenting 1:11 Removing the dough from the container 1:30 Mastering the coil fold 2:10 The dividing/preshaping process 2:40 Dividing the dough 4:20 Preshaping the sourdough 6:11 Shaping the sourdough 6:30 Shaping a Batard 9:00 Shaping a Boule 10:34 Baking multiple breads 11:13 Outro If you are interested in buying one of my custom designed sourdough shirts, check out: https://teespring.com/en-GB/stores/the-bread-code. Thanks for supporting me ❤️ #nokneadsourdough #sourdough