OPEN CRUMB Sourdough Bread - Fast Forward Version in 1:44 minutes.

Excellent!

Looks Nice! But is hard working bread.
Do you have one recipe with a similar result but faster?

Why put it in the cooler?

Thank you for all your videos on sourdough! I love how you explain each component - I am someone who needs to understand why and how things happen rather than just follow a recipe. I also like how you go into what we can do to determine what works for our own flour/environment. I really appreciate all this work!

I am currently having trouble knowing when to stop fermenting. I think my dough keeps overfermenting because it is very sticky and loses its shape after proofing in the fridge. It was going well from autolysis to preshaping, but I don't have a banneton of the right size because it is hard to get one during lockdown (will look online). The one I have is too small and the dough stuck to it badly.

Do you have tips on how to condition the banneton so the dough does not stick? And how to get it out of the banneton if it does stick (without ruining it)?

Also, is there a way to check the dough is near completion with fermentation? And how to adjust how long to proof/what temp to proof etc once it is almost near ready?

And what would you recommend to do if we don't have a banneton to proof in? Is there a difference between plastic vs metal vs ceramic bowl? Mine seems to stick like crazy to the container I use and I end up ruining the shape of it and lets all the air out while trying to get it out.

I will watch more of your videos and try your method start to end to see if it will improve my results.

Thanks again!

Do you have a recipe for that starter you used?