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Everyone loves my bread loaf...I can't get away ..

The difference is about 5 dollars

That is so creative. Wow

Seems like you might enjoy a Pullman loaf pan. I have two of them and they're great.

Over fermenting is fine. Just use a curved scraper to get it out of the bowl. The taste is closer to sourdough.

I’ve made crappy loaves with other recipes. THIS IS THE BEST RECIPE I’ve found so far!!! My loaf came out so perfect like Pinterest perfect…I got my first “ear” and phenomenal oven spring. The tip to use water to avoid sticking was the thing that helped the most, other recipes say to add flour to prevent sticking but that just made the loaf so dry and dense.

It still tastes good😊

Over

This is brilliant!!

Thank you. I use RYE

To give your dough more tension, try doing some folds prior to the bulk rise. That will help form the gluten and strength.

Punch it

Love it!! ❄️

Ok I've been looking for you omg. I need your H E L P!!!!!

Thank you!

Jack Sparrow’s “I’ve got a jar of dirt!” line came to my mind as soon as I saw the video 😅

I have a year old starter I keep in my fridge, I feed it every once in awhile with high protein bread flour. I don't really worry about the ratio I just eyeball it and it's been thriving. I eventually switch jars or I even "clone" it into two jars to make even more starter.

HOW do you get your starters to puff up like that im working on my first one its done nothing it did puff up a little but its dead now

Baking is wifey material

The before looks like the massive wad of gum some kid put under the table-

My face the whole time 😮😮😮 I LOVE THIS BREAD!!❤❤

I've overproofed several times and have been very lucky that nothing happened! No deflated/ugly bread & it tasted just fine

What kind of water are you using ?

Sure is beautifully cut and styled. Perfect.

Thank you

Exact what I have to do.....

Actually, if it’s the first proof (when it’s still in the bowl and hasn’t been shaped or moved to a pan yet) you can usually just use it like normal. If you’re shaping it, making it into regular bread loaves or rolls or something, then the shaping process will break enough of the bubbles and so long as you don’t overproof it for the second proof it’ll be fine. I’m not sure about freeform loaves or focaccia.

What’s that pan your using 😳

Warrning! Accidentally overproofed dough looks nothing like overproofed dough..

Being homeschooled can be embarassing but also a safer option 😕

Mine was super proofed thank u❤

Can I have your starter recipe

Do you have to put in the honey? Can this bread be made without any sweet ingredients? This looks so delicious! Saving this recipe to make as soon as my starter is ready to go again lol

I always use dark rye flour mixed with whole wheat bread flour.

Thank you starting a small buisness

Just use it as a starter -.- make a normal dough no yeast and add like 100g of that over profed dough mix it done ... Deeper flavour never having to buy yeast agaib

"Without doing ANY shaping" as she shapes

I was sold at pizza

Just tried making this and it is DELICIOUS!

I also use this in my flour mix! ❤

Looks amazing!! I’ll definitely try this!!

There was no comparison with the crum of the scored loaf. 😎

overproofed? nah that shits overpoofed

Thanks for the recipe. Please tell me How do you make your starter. I am a complete beginner. Thanks

Thank you, I will try this. I hope it helps make the flavor a bit more sour, too.

That is not dough. That is the spawn of the damned

Just received my starter and have written instructions from my daughter in law, yet I do better with video and watching several times…thank you for your instruction.

My top always dries out in the fridge, tips? I keep it covered but it always dries out

🤗🇮🇹

Love the double loaf pan idea, I will definitely try this❤