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@@anelemf Muchas gracias!

@@dailymale2934 you will probably need a bit more water for whole wheat. But it always depends on the wheat and the humidity around and stuff like that. No 2 flours have the same need. Try to aim a similar consistency as mine, start with less water and add some more if you see there is still some dry flour that does not want to get incorporated. Also, whole wheat will probably ferment faster. Maybe put the bread in the fridge after a few foldings, and continue next day. See my video with the bread with olives, I use the fridge there.

@@InForTheFood Thank you kindly for your prompt reply ❤️🥰🌷

Most definitely!

Yes, you can. It is probably what I used, because mine does not need to be activated before.

So glad you had success with it!

Unless my scale was defective, it should be 100g that I measured. But even if not, it will not make a big difference. I sometimes use a stiffer preferment. To be honest, in my weekly bread I mostly just measure the total flour on the second day and the salt. I guide myself on the texture of the dough to know how much water I need. Because all flours are not made equal and might absorb more or less flour than that from the recipe. I can only recommend for the beginners to start with a stiffer dough, it will be easier to handle. And after successfully baking a fee breads, one can start experimenting with a more hydrated dough.

@@InForTheFood ; my family loved this bread ! I thank you very much😀. I’m making another loaf this morning!

@@jamesgifford5240 very happy to hear that! My husband tells me I ruined him for store bought breads. He cannot enjoy them anymore. :)) And as a bonus, a sourdough is easier to digest, magical to make, and a great way to show your love withe the ones you share it with.

I had it outside because my kitchen was cold. But yours probably is not that cold, so better stick it in the fridge overnight.

@@InForTheFood thanks for responding quickly 😍💜my kitchen is cold too , I’ll definitely make this bread , thanks again for sharing this recipe 🥰

@@user-xs9lp1kt9f experiment with both, having it outside and in the fridge and see which one is better for you. Every kitchen is different.

You could, but you would need to provide steam. The purpose of the lid is to allow the dough to rise initially, before it gets a crust. Since the lid is so heavy, it traps the moisture of the bread inside for the first hour. Then, we take it off, to allow the crust to brown and develop flavour. You can try to put some boiling water ( right after you get the bread in the oven) in a preheated tray that is underneath or beside your cast iron. Also, use a spray bottle to get some steam on the sides of the oven and quickly close the door. The, after 30 min, remove the tray or pot of water. And be careful with that.

Thank you, Emma!

On the counter, since my kitchen was very cold. But you can pop it in the fridge if yours is warm.

I left it on the counter since it was very cold in my kitchen. You might want to put it in the fridge.

I left it overnight on the counter because my kitchen was cold. You can put it in the fridge too. It has to double in size. The longer fermentation creates more flavor

Ok thank you. So it can sit on the counter for longer than 10-11 hours?

@@lindsaycurle depends on the temperature where you hace it. Better stick it in the fridge if you want to have fermenting it for a long time

Hi Karima, I did not put it in the fridge because my kitchen was very cold. But you could. And I did proof it in the basket, the time depends on your ambient temperature, maybe a 40-60 min proof. What you have to look for, is that if you gently poke the dough, it should spring back slowly. If it springs back fast, leave it some more time to proof

No, only if you leave it for longer without the flour buffer

I didn’t because my kitchen was very cold. But if you have a normal temperature in yours, refrigerate it.

there is salt. 20g. no sugar though

Active dry yeast, or fresh yeast, or instant yeast. I just wanted to differentiate between yeast you can buy and wild yeast you can “harvest”, as in sourdough

Yeah, I have a cling wrap roll since many years ago. I cannot bring myself to throw it(that would be a waste) and also not to use it… But there are still things I still need to improve and find solution to. Like for example the baking paper. I could choose to just sprinkle some flour in the Dutch oven, but that is not so beginner friendly, viewers might be scared to just flip the bread into it ad score it right there. I do reuse the same baking paper until it is very brittle. I thought about the teflon sheets, but they also have chemicals in them. I am sure there is a simple solution, I just haven‘t found it yet. Thank you for your comment, James!

I have your same dilemma with baking paper. I use it (and reuse it) only when no other solution is apparent to me. Like you, I hope to continue learning and improving my baking game. You are a person of rare sensitivity indeed. I surely do appreciate that. @@InForTheFood

It’s ok, everybody has different tastes and nutritional needs. My salt was a pink Himalayan salt, and it does not salt too much. But you can add less, or even omit, if your diet does not allow salt

@@InForTheFoodThanks for your quick answer... that's charactre . . In Europe the % of salt in bread is going down the last 20 years. As a semi professional baker I use not more than 1,75% and nobody complains. ;-) Keep on going with your nice videos.

@@willemdederde6669 I did not know about that statistic. But who knows what is healthy anymore. They used to say eggs are bad for your health, and now it turns out they are not. But I do know that I sweat more than other people, and the body needs the minerals from the salt that you use while sweating. So I tend to eat saltier than the average. And I also just learned to listen to my taste buds, they will tell me if something is too salty. I also eat a lot of veggies and greens, and those have potassium, that needs to be balanced with the sodium. That’s what I heard. Anyway, salt amounts is vastly different in any household. My intention is to show people cooking is not hard, and one can adapt the recipes to their taste and limitations and still enjoy delicious food

Better in the fridge. I left it outside, but my kitchen was quite cold

On the counter, since my kitchen was cold. But you can put it in the fridge.

There is also a variety of wild yeast, like the ones you find in sourdough starter

It was on the counter since my kitchen was cold in the winter, but if your kitchen is warm, use de fridge for proofing

It is ok as long as the salt gets absorbed and is uniformly spread.

I used instant dry yeast. If you only have dry yeast, just activate it first in a bit of lukewarm water. 15 min or so

Hi Gabriella, thanks for your kind words. I also hope your bread turns out great. If not, keep trying. Not all my breads turn out great, sometimes I am not in the groove, and I don’t really follow recipes, so mishaps happen. I like to much to improvise and just go with my gut feeling and improvise. But I force myself to write the recipes down sometime, to share with you girls and guys, and to be able to answer my friends asking: do you have a recipe for this? Ha ha, the answer is usually a “well, I eyeballed it…” But it is a lot of years of experience in cooking and baking that makes it easy for me to improvise and experiment. I would love for more people to use a freestyle approach to cooking, it is such a freeing and not boring way of cooking.

@@InForTheFood oh yeah it's so hard to be able to work with the temperature of the room with the water in the dough, different kinds of flour as well. I've tried before and my bread wasn't that great it was consumable but I just have t tried since then. I love baking and your recipe really inspired me to make it. I will try to experiment as you suggested and try to nail the recipe then I will definitely try your other bread recipe. I hope someday I can get to the point where I can eyeball everything like a magician and get amazing results, after a few years maybe 😂. Thanks for replying and helping everyone. Your voice is very calming and I wish you the best of luck with your channel. And I wish the best of luck to all the new bakers who are just getting into the art of baking your own loaf of bread. 🤗🤗🤗

@@gabriella7025 🤗🤗 When I start filming again I might consider making a longer video with more details about the bread making process, for whoever is interested. I try to cut a lot, or speed up, because in Today’s era, nobody wants to spare time for anything. But making good bread is not to be rushed, to be honest. Whenever I bake bread in a hurry, it just turns out mediocre. The important part is not to despair and notice and learn from the mistakes. A not so nice bread can always be turned into croutons for example…I have to show a recipe for that as well…

@@InForTheFood you're very right I didn't rush anything wirh your recipe and my bread needs 15 more minutes to bake, it looks exactly like yours I'm sooo happy I can't thank you enough! I wish I could send a picture. I'm very grateful for making this bread. I'm so so happy thank youuu. As there are many who don't like go spend time on anything. There are a few like me who would love to see you show us new recipes when you're ready to film. I am very interested in seeing a longer recipe. Do what makes you happy. Croutons recipe would be very nice as well. I make red lentil creme soup and I always struggle with the croutons. Not only croutons I'm sure you have managed to fix your not so great loafs into something delicious. Whatever you make we would love to see it! Thank you once more I don't know how I'm gonna cut into this beautiful loaf I love it! It's so rewarding seeing your patience and hard work pay off thank you thank you Thank yoyy❤️❤️

I don’t remember what brand this is. Just search “danish wisk” on the internet. A lot of them could work. Look into reviews, see what people say if they are sturdy or not. I love it too. Makes the whole process less messy.

Thank you, Phillip!

Thank you!

Yeah, just reduce the salt. I use a non refined salt and it does not salt as much as table salt.

@@InForTheFood Same here, I used pink Himalayan salt and still found it too salty, but the loaf turned out so well! I’ll just use less next time.

@@annaparry4045 ah, ok. Then yes, just reduce the salt. I do usually prefer foods on the salty side. It is just a matter of preference. It will not influence the bread.

@@InForTheFood Thank you.

Actually it's not. Because it has enough time to ferment and help the dough rise. 😊

It was on the kitchen counter, but it was winter and it was cold. Better stick it in the fridge