TWO reasons your sourdough doesn't SPRING like this 👆
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Alright guys. I literally just followed all the steps to the t, and I made INCREDIBLE LOAVES. OMG. So good. I’ve been struggling for over a month trying to find the perfect recipe (as I’m using brown whole wheat) and finally! We have gorgeous bread!! 🙏🏼✨🍞
Funny they used to make this bread from the Back of a Chuck Wagon with possibly the crappiest uneven OVEN one could imagine. and yet it seemed to turn out fine all of the time.
A trick for the seeds, if you want them to properly stick to the dough, I've seen pros watering a bit the dough, then rolling/dipping it in the seeds.
Why is it that when I use a cast iron Dutch oven? My bottom Burns to a crisp in the 500° oven and turning it down what it always says to turn down the finished cooking. I would like to know is nobody never show your bottoms of the sourdough on anybody shows their bottoms .are they all burnt like that? I bake it the way at the 500°for 20 min.and 475 for 15 min. please give me an answer. Thank you.
It’s Tare. Not tar. It sounds like Hair 🙂
A warm house can make a good enough starter from scratch in as little as 5 days. A really cold house shouldn’t take more than 14 days. Mine took about a week. 95% of the success of your bread really is the strength of the starter and the amount used. 1 part starter, 2 parts water, 3 parts flour, 2% of total flour weight in salt.
good job.
lol…love the flannel graph type of presentation. Nice camera set up!
Very childish
😂thanks for sharing your ***k ups. So good to learn from ❤
I use a microwave convection oven for baking, and I find that it takes much longer than regular ovens and I have not been successful in getting such a rise and spring in my bread. Are there any tips to achieve that with a convection oven?
No one? talks about a normal heater carpet/matt used for lets say when growing chilis … This will increase the heat by around 7c, and me living in Sweden we have around 20-22c inside at winter (during summer this heating thing is not needed.
What's the negative with this, if any? Having like 27-28c temp in the container during yeast growth.
I'm used to brewing beer, and that temp would be a bit high depending on the yeast culture and what kind of beer beeing brewed, but bread is not beer even tho close.
Thoughts?
I am not able to download the PDF for the starter.
Wait, you wrote down that you did 700 g of flour but technically wasn’t it 800 g because you added the 100 of the whole week? I’m confused.
I followed this and it was way too sticky to even do anything!!? I had to dust in more flour
Jus needs a warm pepper dip with this bread and you are in heaven. I am working on my starter now, hopefully it will be ready for Thanksgiving
I followed your recipe an I must say I was blown away when I got two beautiful loaves. Coul not believe I did it. Fabulous recipe
It looks fabulous.
If you buy or get a starter from someone it quickly becomes your home environment starter. Don't fall for myth that where your starter comes from or how old it is makes or breaks anything. Your starter will quickly become the starter of your home conditions, the flour you use and your home floating around yeast.
Starter is overrated. As long as it is – very – active you will be fine.
A sourdough dough is basically a huge sourdough starter as is yeasted dough. Over proofing is the biggest killer. If your population of little workers is dying out from starvation when you put it in the oven you won't get the best results.
The whole double the size when proofing is the culprit here.
Go for about gaining half again so there are worker bees left to puff your bread instead of an already dying from starvation colony.
Oh… yeah sorry- other than that- amazing tutorial dude!!!
The key point that you forgot to mention here is the PROTEIN PER 100g PERCENTAGE of the bread flour!!
Im a baker by trade and followed your recipe and method to the letter with bog standard (English) strong bread flour and failed to get a half decent structure and absolutely zero spring, the dough was an absolute sticky mess,
USE A STRONG BREAD FLOUR WITH 12.5- 14% PROTEIN PER 100g!!!!!!
I was skeptical at first bc ive tried other sourdough recipe and my loaf looks like trash every time BUT THIS. NOT ONLY DID HE TELL HOW TO MAKE THE RATIO ADJUSTABLE BUT MY LOAF TURNED OUT SOOOO GOOOOODDDDDD
Omg I've followed your recipe exactly and my dough is very wet and gooey and not hold a shape like yours on your first slap and folds. I let it sit the first 30 mins hoping the folds you did your 2nd time but nope. Still gooey and the surgace did not look like yours. I added more white flour at this point but not feeling this will go well. Darn it all
And yes my starter is strong. Took months to get it to rise over half in under 2-6 hrs and rises to more than half by 4hrs. Added a bit of Rye flour and that did it.
Why is my dough gooey!? 😢