I thought was just me..i hate see videos for 30 minutes and 15 of that are talk and talk..never come to the poing..is why i love this video..short, effective and no talk and music..lov it.thanks
I"m so thrilled to find an excellent cooking video by someone who knows what they're doing, that also doesn't have any annoying, repetitive music behind it. THANK YOU for the silence. Subscribed.
I have been addicted (obsessed) to sourdough tutorials on TH-cam lately, and having tried lots of recipes and techniques, I think this is THE BEST sourdough video on TH-cam. Clear, concise, and bang on with technique. Perfection! Thank you so much for sharing.
@@Gardis72 Many claim that it stiffen the dough. Others say that it will relax with time. I think it comes down to personal preference in your process, and not a major factor to worry about.
@@darrenb9751 Some videos show people dissolving the salt in water, then the starter and then adding the flower. Others start with the flower then the salt and the starter with the water last. So it does not matter. Enjoy baking and eating your sour dough bread.
Darren, did you actually make the recipe in this video? It looks great visually, but some of the measurements don't align with the printable instructions provided on the website. I'm curious if it worked for you.
Great video. One thing to add, if I may: You're losing a lot of the tension created by final shaping by transferring the dough immediately. Let the dough sit on the seam for a few minutes to seal the bottom of the final shape. This way the dough won't just expand when you transfer it to your proofing basket. This will help the proofed dough keep its shape and will increase oven-spring.
I too love the no music, no talking, just showing me what you're doing. Your recipe has given me amazing results! I've tried a couple others, but this one performs better in every way possible, and gives me such an incredible loaf! Thank you!
Cenital overlooking of the dough process, silent and gentle steps, creating expectation, giving a rewarding view of a beautiful loaf of bread! From a teaching point of view , it can't be better!.
Thank you for the great recipe delivered in a peaceful manner without all the hype of music, talking and such. Easy to follow and understand. What a pleasure.
By far the best sourdough recipe on TH-cam. Not only is it simple, but the crumb it produces is amazing. No massive holes, but not dense either, just perfect.
Made it today!! After multiple tries this is the first successful sourdough bread I've made. I live in a very humid climate so I cut down 20 gr of water and it was perfect!
I have been baking Sourdough for a while and have some suggestions for people who want to try it for the first time. First, try using a lower hydration so that it is not so sticky and hard to handle. 250gr of water might be a better start. As you get used to handling dough, increase the water ratio. You won’t get as open a crumb, but definitely easier to work with. Second, keep a bowl of water nearby to wet your hands before handling the dough. This will stop it sticking to your hands. Third, I don’t do ANY stretching and folding of the dough at any point. This is for many the most annoying part of making sourdough, as you have to be able to come back to it over an extended period. I still get a very good loaf without any of the stretching and folding process, and also no bench resting time! Fourth, invest in a wicker basket for shaping. Fifth, leave it to shape in the fridge. A cold loaf is easier to handle and will retain its shape as you score it and put it in the oven.
@@evyewe That’s correct. Just combine. But I do let it proof first in the bowl I mixed it up in on the bench. The amount of time I leave it in the bench depends on the weather, but around 6-8 hours is sufficient. I then shape it and put it in the basket and then in the fridge for a few hours, depending on when I have time to bake. Hope that helps.
@@jtris01yeah I can’t make dough and not stretch and fold it. It doesn’t have to be excessive like some people do it (one video said do it six times over 2.5 hours) but I refuse to just not do it at all
LOVED your tutorial. I am making your recipe and read all detailed notes pertaining to it. Truly appreciated the matter-of-fact way in which you explain everything, very clearly, without unnecessary and bothersome chatter! This is my go-to recipe for sourdough from now on, THANK YOU, Ms. Stafford! (I'll let you all know how my sourdough bread comes out tomorrow:)
I've watched a bunch of sour dough bread videos for the starter and baking the bread and this is by far the easiest to understand and follow. I'm on day 2 of making a starter of this new adventure. My first bake will be your recipe, thank you
I really appreciate her instructions as I have tries others. They are simple and easy to follow and I was able to bake my sour dough successfully. My kids love it! Thank you Alexandra.
Would be great if she included the imperial measurements too. Now part of the world has to go to google to convert. Also no need to go out and buy rice flour. I will say this recipe will make very good pizza dough also. A couple ounces less of water and use the same amount of flour but split it between all purpose and bread flour. (it will be less dense) Use only your finger tips to push out the dough into a circle, make crust fairly thin and edge thicker. Cook around 14 minutes on stone....give or take a minute.
Followed this using the recommended 50g of freshly milled flour from a local store - EXCELLENT!!! My family of 3 devoured the entire loaf with a Tuscan bean soup (worked perfectly for dunking). The texture was beautiful. This will be my go-to recipe from now on. Using both the printed recipe and the video together was extremely helpful for me as a novice sourdough baker. Thank you! :)
I just made my first sourdough bread using this recipe and it came out great!! The step by step video really came in handy. I also suggest visiting her website for additional tips.
I second all you lovely people. This is by far the BEST sourdough video I've ever seen. Thank you for taking me from wot sourdough?? To SOURDOUGH BREAD making. I'm grateful.
I have been teaching myself how to bake breads including sourdough but I find it relaxing watching and taking mental notes of other peoples techniques Thank you for the knowledge and tips! Liked and subscribed!
Amazing tutorial. The way u handle a high hydration dough was made so easy. So simple yet delicious bread. I also made your sourdough focaccia turned out perfect, the way I want it, crispy and soft from the inside. The only thing since the starter I was using was kinda dormant, I thought to add smaller tsp of yeast to it, the crumbs were still perfect and I’m happy. Thank so much for sharing your gift.
You make it look so easy! What I am fascinated by is that you don’t use any flour when you put the dough on the wooden counter and that you are able to form such a beautiful ball. Also it was interesting that you added salt immediately to the water with the starter followed with the flour and your crumb was perfect! Thank you for sharing.
Thanks much for this recipe and your excellent videos. One question. After refrigerating dough overnight (12-24 hours) as suggested, should I let it warm up before popping it into my preheated 450 degree dutch oven? Does length of cooking differ based on whether dough is room temperature when it goes into oven or chilled? Thanks!
300 g water 100 g starter 8g -10 g sea salt 400 g bread flour Thanks for this great recipe, it was my first time ever making bread and it turned out wonderful and beautiful 🍞🧡
well done. one of the best and to-the-point youtube videos on how to make sourdough bread i've seen. i've been looking for ways to make the process less cumbersome. thanks!
Alright. Just getting back into the swing of things street and yr hiatus from baking sourdough. Giving this recipe a go. I opted to do 300g bread flour and 100g fresh ground whole wheat. Added about 15g more of water to compensate for the extra absorbency of the extra ratio shift of whole wheat. The dough is currently relaxing. Wish me luck!
Thanks for the tip on using a container! Had to add just a smidge more flour to match your dough consistency. I have a beautiful loaf cooling with great color and oven spring. You have enviable shaping skills.
I am with those below. This is a good guide and as someone new to baking sourdough bread I appreciate it. My sourdough starter is a few days away from being ready to bake with! I'm not a novice baker but I had not tried bread until recently for the same reasons that others are now learning. Subscribed.
Beautiful Loaf. Watched the video. Made a copy of the recipe. Now to study and view again. Looks like it will take some time. Will try it. Thanks for your great delivery.
Hi Alexandra, thx for the great vid, I’ve tried so many times from many recipes and methods most of them put directly in fridge overnight after the 4th fold ,but mine were unable to shape it , very sticky and flat, no oven spring, and finally got the very tough skin dough. But your vid left it ferment outside fridge for 12-18 hours, then preshape and leave in fridge after that , I think this is the key point. Thxx a lot I’ll definitely try your method.
I'm pet-sitting and the owner has asked me to feed her starter and to help myself with yum bread. So this is my first time making it ... I'm looking forward to see the end result and of course eating it
This no talk is great. I'm in agreement with all the posts below. Another reason I like this video is she uses the same cast iron pot as I do. ....oh, and her website is good too, a lot of good information.
Hello new to sour dough baking just followed your directions to a T yeh!!! First real success, others I made were good to eat but these two loaves in the Dutch ovens were a bonifide success!
From the Sourdough videos I've watched you can add the salt whenever you like. Some people add the salt to the water upfront. Some to the flour. Some add flour to water. Some add water to the flour. Same with the starter. I've tried many different recipes during our 8 week lockdown in South Africa and they all work.
My dough always comes out like weapons grade glue and you could literally stick a space shuttle together with it. How do I stop it being so sticky? In the video it comes out of the bowl easily and doesn’t stick to hands, worktop, bread slice. Mine sticks to everything and ends up being slumped into a Dutch oven on baking paper. Surprisingly though the bread still comes out quite nice.
@@jamessmith-pryor713 if I wet the workbench and my hand, the dough doesn't stick as without it, and the quick movement helps too. You can check that in this video, when she strech the dough on the bench before the folding and rolling, she is doing that fast. You can also add some oil to your bowl.
It's such a nice no music video but the natural sounds from the kitchen! Love it! Also, very clear instructions of making sourdough. One thing I am not quiet clear and would you please share about the room temperature of yours? Mine is between 20-26 degrees here.
Hi there! Just awesome! I would love to try this recipe. It's said that the flour we use matters a lot when reproducing a recipe. Great chance we don't have this flour in Brazil...when buying a flour here in Brazil, what proportion of protein should the flour have? Thanks a ton!
Lovely and simple video . Just trying to learn to make one. The pre shaping stage the dough does not stick to your palms at all. Whenever I try at this stage the dough is very sticky. Any tips for that ? Have I used too much water ?
It should be the advantage of measuring on a scale. Exact measurements should get same result over and over. Taking into account humidity. I saw alittle less water and this recipe is spot on
I love the video and how straight forward it is. I just made this recipe and found it a bit loose. The recipe requires 375g water, but video shows 303g water. Has anyone else tried this and found the difference?
Great video thanks for posting. So I followed your recipe exactly and my dough was much more wetter and stickier than yours on the video. * I did 5 folds because it wasn't coming together like yours and remained very sticky. * Bulk rise covered for 9 hours ambient temp 70-75 degrees. 2 1/2 times in size in rise. * Carefully dropped on to un-flowered board and it was wet sticky sticky sticky. Never came close to shaping on first shape. * Second shape was much better but still not close to yours in building the tension. * Only differences in process was my starter was not as thick as yours? It had risen 3x and passed float test easily. Could that be the issue, starter thickness? * Another thought is even though it was about 2 1/2 time size during bulk rise was it still not ready for shaping? is there a test i can do to check if it's ready for shaping other than rise? Thanks for any help.
I have exactly the same problem. Starter much more liquid, but ready to use. Am midway through, so will see if it rises as much yours. Was it good in the end?
Hello!! Can you please tell me, what kind of flavor do you use?? I made this bread 2 times and it doesn't get that bulky and tall like yours. Also, my dough is so sticky😲. Thank you.. Your videos are Amazing!❤
![[Live] : ONE 169 วันนี้!! "อนาโตลี vs อูมาร์"](http://i.ytimg.com/vi/IK3YZVWuFJg/mqdefault.jpg)
i love this- no music, no talking, no extra personality, quick, easy to understand. My fav tutorial so far on sour dough!
I KNOW RIGHT! Tell me about it! I've been sick and tired of all these personalities wasting my time making a fuss about their experiences.
Yes. And it helps when we have to go back so many times to repeat the steps 👍
Agree! At first I was like, “uuummm....” and then it quickly went to, “So much yes.” 😂
I thought was just me..i hate see videos for 30 minutes and 15 of that are talk and talk..never come to the poing..is why i love this video..short, effective and no talk and music..lov it.thanks
agreed. clear. no noise. no headache. thank u
I"m so thrilled to find an excellent cooking video by someone who knows what they're doing, that also doesn't have any annoying, repetitive music behind it. THANK YOU for the silence. Subscribed.
Now I know why enjoyed this video!! HAHAAH
I was going to type exactly that, silence is bliss 😊
I have been addicted (obsessed) to sourdough tutorials on TH-cam lately, and having tried lots of recipes and techniques, I think this is THE BEST sourdough video on TH-cam. Clear, concise, and bang on with technique. Perfection! Thank you so much for sharing.
So have I, and I've noticed that the salt is not added together with the starter. It's added later. I wonder what the difference is and if it matters.
@@Gardis72 Many claim that it stiffen the dough. Others say that it will relax with time. I think it comes down to personal preference in your process, and not a major factor to worry about.
My bread is busy with the final proofing
@@darrenb9751 Some videos show people dissolving the salt in water, then the starter and then adding the flower. Others start with the flower then the salt and the starter with the water last. So it does not matter. Enjoy baking and eating your sour dough bread.
Darren, did you actually make the recipe in this video? It looks great visually, but some of the measurements don't align with the printable instructions provided on the website. I'm curious if it worked for you.
Wonderful a simple explanation without any nauseating conversation or annoying music. Thank you
This is by far the best bread making video I’ve seen! No fuss, no muss, no nonsense.
This is the best sourdough bread video I've seen so far. All the other videos make it look so complicated and they take so long to explain the steps.
Great video. One thing to add, if I may: You're losing a lot of the tension created by final shaping by transferring the dough immediately. Let the dough sit on the seam for a few minutes to seal the bottom of the final shape. This way the dough won't just expand when you transfer it to your proofing basket. This will help the proofed dough keep its shape and will increase oven-spring.
After a series of failures, finally I succeeded to do my sourdough bread with the help of your recipe! Thank you so much !
Keep on trying until you succeed. Congrats.
I too love the no music, no talking, just showing me what you're doing. Your recipe has given me amazing results! I've tried a couple others, but this one performs better in every way possible, and gives me such an incredible loaf! Thank you!
Can't be made more perfect looks then this the crispy sound and the air pockets tells the whole story. Thanks
Thank you so much Alexandra! Less is more! No gadgets no music only the good quality basics. Excellent result. Subscribed.
Cenital overlooking of the dough process, silent and gentle steps, creating expectation, giving a rewarding view of a beautiful loaf of bread! From a teaching point of view , it can't be better!.
Thank you for the great recipe delivered in a peaceful manner without all the hype of music, talking and such. Easy to follow and understand. What a pleasure.
I must have viewed at least a dozen simple sour dough tutorials on TH-cam, I wish I found this a month ago-yours is the best.
By far the best sourdough recipe on TH-cam. Not only is it simple, but the crumb it produces is amazing. No massive holes, but not dense either, just perfect.
Thank you for not talking like a chatterbox as most breadmakers do. You gave my ears a huge break. Also, No music?? LOVE IT!
Made it today!! After multiple tries this is the first successful sourdough bread I've made. I live in a very humid climate so I cut down 20 gr of water and it was perfect!
I have been baking Sourdough for a while and have some suggestions for people who want to try it for the first time. First, try using a lower hydration so that it is not so sticky and hard to handle. 250gr of water might be a better start. As you get used to handling dough, increase the water ratio. You won’t get as open a crumb, but definitely easier to work with. Second, keep a bowl of water nearby to wet your hands before handling the dough. This will stop it sticking to your hands. Third, I don’t do ANY stretching and folding of the dough at any point. This is for many the most annoying part of making sourdough, as you have to be able to come back to it over an extended period. I still get a very good loaf without any of the stretching and folding process, and also no bench resting time! Fourth, invest in a wicker basket for shaping. Fifth, leave it to shape in the fridge. A cold loaf is easier to handle and will retain its shape as you score it and put it in the oven.
Hi, you mentioned no stretching and folding. Did you mean just combine all the ingredients and leave it in the fridge overnight?
@@evyewe That’s correct. Just combine. But I do let it proof first in the bowl I mixed it up in on the bench. The amount of time I leave it in the bench depends on the weather, but around 6-8 hours is sufficient. I then shape it and put it in the basket and then in the fridge for a few hours, depending on when I have time to bake. Hope that helps.
That works with dough at lower hydration. But at hydration levels greater than 75%, you will need to build gluten manually.
@@jtris01yeah I can’t make dough and not stretch and fold it. It doesn’t have to be excessive like some people do it (one video said do it six times over 2.5 hours) but I refuse to just not do it at all
Sounds of kitchen clatter and then the awesome sound of bread crust being cut. Thank you 🙏
LOVED your tutorial. I am making your recipe and read all detailed notes pertaining to it. Truly appreciated the matter-of-fact way in which you explain everything, very clearly, without unnecessary and bothersome chatter! This is my go-to recipe for sourdough from now on, THANK YOU, Ms. Stafford! (I'll let you all know how my sourdough bread comes out tomorrow:)
I love it, learning in silence is great and beatiful! Thank you so much!
I made this. It worked! After 4 failures with other recipes/methods I finally got often spring! Thank you for clear instructions.
Thank you for a concise, to the point video without all the non-sense and lame humor so many others put into their publications. Well done!
I've watched a bunch of sour dough bread videos for the starter and baking the bread and this is by far the easiest to understand and follow. I'm on day 2 of making a starter of this new adventure. My first bake will be your recipe, thank you
I really appreciate her instructions as I have tries others. They are simple and easy to follow and I was able to bake my sour dough successfully. My kids love it! Thank you Alexandra.
You did the impossible! A sourdough recipe that doesnt take 50 mins to explain and no fancy gadgets.
Would be great if she included the imperial measurements too. Now part of the world has to go to google to convert. Also no need to go out and buy rice flour. I will say this recipe will make very good pizza dough also. A couple ounces less of water and use the same amount of flour but split it between all purpose and bread flour. (it will be less dense) Use only your finger tips to push out the dough into a circle, make crust fairly thin and edge thicker. Cook around 14 minutes on stone....give or take a minute.
@@cugir321 She's not your mum, you know how to google.
@@ellethedoulajames1018 Yea.....she's just lazy....she gets paid for the video....not us cup cake.
@@cugir321 You should be using a scale and your scale should be able to do ounces or grams.
I make dough every other day......cups and teaspoons/tablespoons work just fine.
The best ratio of simple technique to quality product of any other recipe
Followed this using the recommended 50g of freshly milled flour from a local store - EXCELLENT!!! My family of 3 devoured the entire loaf with a Tuscan bean soup (worked perfectly for dunking). The texture was beautiful. This will be my go-to recipe from now on. Using both the printed recipe and the video together was extremely helpful for me as a novice sourdough baker. Thank you! :)
Wow. This is the smartest, most succinct and economical and effective procedure I've seen. I'm doing it this way.
yep...thats what i like to watch a tutorial, not too much fancy stuff, no bla bla yabadee yabadee, simple and easy .... thank you
LOVE. . . LOVE this recipe! ❤️ Thank You Alexandra for all your wonderful recipes. You’ve been a great help in my new journey of sourdough baking.
Loved the video. No-frills, straight to the point.
I just made my first sourdough bread using this recipe and it came out great!! The step by step video really came in handy. I also suggest visiting her website for additional tips.
I second all you lovely people. This is by far the BEST sourdough video I've ever seen. Thank you for taking me from wot sourdough?? To SOURDOUGH BREAD making. I'm grateful.
Love how clean, simple, and to the point this was. New subscriber!
Good looking dough - gentle folds to keep the air in. I am going to get a Dutch Oven.
I have been teaching myself how to bake breads including sourdough but I find it relaxing watching and taking mental notes of other peoples techniques
Thank you for the knowledge and tips! Liked and subscribed!
Loved it. So many videos say "simple" sourdough recipe. Then, 3 days later the video ends!
best sourdough bread tutorial video I've ever watched! thanks.
After so many attempts with other recipes i finally got it to work. Thanks!!!
This was the BEST video I have seen in sourdough bread land! Straight to the point. Exactly what this girl needed! Thank you!
Amazing tutorial. The way u handle a high hydration dough was made so easy. So simple yet delicious bread. I also made your sourdough focaccia turned out perfect, the way I want it, crispy and soft from the inside. The only thing since the starter I was using was kinda dormant, I thought to add smaller tsp of yeast to it, the crumbs were still perfect and I’m happy. Thank so much for sharing your gift.
I made your recipe today... turned out amazing!! I left it in the fridge for 18 hours.
You make it look so easy! What I am fascinated by is that you don’t use any flour when you put the dough on the wooden counter and that you are able to form such a beautiful ball. Also it was interesting that you added salt immediately to the water with the starter followed with the flour and your crumb was perfect! Thank you for sharing.
Thankyou, mine turned out awesome, perfect tutorial, straight to the point with out wasting time or annoying chatter
My favorite sourdough video ever. You have brought so much joy Alexandra. Thank you
Okay this is awesome. No talking on your videos is Genius. Who needs the extra noise and chatter. Thumps up my dear. Had to subscribe!
OMG! I’m making this one. It’s absolutely beautiful 🤩! Just waiting for my starter to arrive.
There is plenty of wisdom packed into 7 minutes here. Thanks for avoiding the noise and glitter.
Simple, Direct....SUPER instructions. THE BEST. Have a copy of the recipe....will try it soon.
And the Final Loaf...THE BEST. Thanks for sharing.
Thanks much for this recipe and your excellent videos. One question. After refrigerating dough overnight (12-24 hours) as suggested, should I let it warm up before popping it into my preheated 450 degree dutch oven? Does length of cooking differ based on whether dough is room temperature when it goes into oven or chilled? Thanks!
300 g water
100 g starter
8g -10 g sea salt
400 g bread flour
Thanks for this great recipe, it was my first time ever making bread and it turned out wonderful and beautiful 🍞🧡
Best demo so far by a long way. Thank you.
Giving your instructions a try for the first time this weekend!
Thank you ! Your bread looks delicious ! I’m just getting into sourdough and your recipe looks easy to make ! 😊
well done. one of the best and to-the-point youtube videos on how to make sourdough bread i've seen. i've been looking for ways to make the process less cumbersome. thanks!
Thank you for the kind words 😍
I have used this recipe twice with great success! Great video!
Alright. Just getting back into the swing of things street and yr hiatus from baking sourdough. Giving this recipe a go. I opted to do 300g bread flour and 100g fresh ground whole wheat. Added about 15g more of water to compensate for the extra absorbency of the extra ratio shift of whole wheat. The dough is currently relaxing. Wish me luck!
Thanks for the tip on using a container! Had to add just a smidge more flour to match your dough consistency. I have a beautiful loaf cooling with great color and oven spring. You have enviable shaping skills.
I am with those below. This is a good guide and as someone new to baking sourdough bread I appreciate it. My sourdough starter is a few days away from being ready to bake with! I'm not a novice baker but I had not tried bread until recently for the same reasons that others are now learning. Subscribed.
My starter took 5 days 6 nights. Then bang. Lots of bubbles and floats.
Beautiful Loaf. Watched the video. Made a copy of the recipe. Now to study and view again.
Looks like it will take some time. Will try it. Thanks for your great delivery.
I just saw this lesson, so that answers my 1st question. I will write these ratios down and use it. Thank you.
Hi Alexandra, thx for the great vid, I’ve tried so many times from many recipes and methods most of them put directly in fridge overnight after the 4th fold ,but mine were unable to shape it , very sticky and flat, no oven spring, and finally got the very tough skin dough. But your vid left it ferment outside fridge for 12-18 hours, then preshape and leave in fridge after that , I think this is the key point. Thxx a lot I’ll definitely try your method.
The top down view of shaping is so so helpful. I realize my doughs have been way to dry, they dont move like that
Thanks
&
Salaam to you and to all.
Another beautiful video....yuh seriously are giving me so much confidence to make my first loaf of bread. Thank yiu
Quiet, informative, made well: EXCELLENT!
Love your simplicity ❤
I'm pet-sitting and the owner has asked me to feed her starter and to help myself with yum bread. So this is my first time making it ... I'm looking forward to see the end result and of course eating it
beautiful result
Busy with this recipe now. Folds done. Now at 6 hr wait stage.... very uncomplicated recipe. Thanks for sharing.
Easy to follow, no nonsense. Thank you!
Wow! Very good! Exactly how I make mine, super simple 😎👍
This no talk is great. I'm in agreement with all the posts below. Another reason I like this video is she uses the same cast iron pot as I do. ....oh, and her website is good too, a lot of good information.
What’s amazing is the dough doesn’t stick
Hello new to sour dough baking just followed your directions to a T yeh!!! First real success, others I made were good to eat but these two loaves in the Dutch ovens were a bonifide success!
I just wanted to let you know that this recipe has consistently yielded the best results for my baking endeavours! Thank you!
Great video! Very helpful! I finally nailed my first few loafs this weekend.
Great job Alexandra! Can't wait to try your method. I am a little concerned about the salt timing.
From the Sourdough videos I've watched you can add the salt whenever you like. Some people add the salt to the water upfront. Some to the flour. Some add flour to water. Some add water to the flour. Same with the starter. I've tried many different recipes during our 8 week lockdown in South Africa and they all work.
Thank you for the instructions! 75% hydration dough was too sticky for me! I added extra 70g grams of (bread) flour and.. success!
My dough always comes out like weapons grade glue and you could literally stick a space shuttle together with it. How do I stop it being so sticky? In the video it comes out of the bowl easily and doesn’t stick to hands, worktop, bread slice. Mine sticks to everything and ends up being slumped into a Dutch oven on baking paper. Surprisingly though the bread still comes out quite nice.
@@jamessmith-pryor713 if I wet the workbench and my hand, the dough doesn't stick as without it, and the quick movement helps too. You can check that in this video, when she strech the dough on the bench before the folding and rolling, she is doing that fast. You can also add some oil to your bowl.
It's such a nice no music video but the natural sounds from the kitchen! Love it! Also, very clear instructions of making sourdough. One thing I am not quiet clear and would you please share about the room temperature of yours? Mine is between 20-26 degrees here.
Thank you! Finally my bread turned out well.
The best video receipt on sour dough bread making ever! Straight forward and crystal clear! 🤩🤩🤩😍😍😍
But how do you make the starter that she puts in in the beginning?! I do not see any instructions for making that so I am stymied at the beginning.
@@7aloha7 Tons and tons of videos about this. Super easy. Just do a search.
Beautiful. Do you have the measurements for whole wheat or partial whole wheat? Thanks.
Hi there! Just awesome! I would love to try this recipe. It's said that the flour we use matters a lot when reproducing a recipe. Great chance we don't have this flour in Brazil...when buying a flour here in Brazil, what proportion of protein should the flour have? Thanks a ton!
Lovely and simple video . Just trying to learn to make one. The pre shaping stage the dough does not stick to your palms at all. Whenever I try at this stage the dough is very sticky. Any tips for that ? Have I used too much water ?
Same here
It should be the advantage of measuring on a scale. Exact measurements should get same result over and over. Taking into account humidity. I saw alittle less water and this recipe is spot on
Same here
so simple and easy
Amazing tutorial..thanks for sharing..👍
I only wish I could get those amazing results! Nice 😍
I love the video and how straight forward it is. I just made this recipe and found it a bit loose. The recipe requires 375g water, but video shows 303g water. Has anyone else tried this and found the difference?
Bagus . Senang faham, takda celoteh.
This is my favorite sourdough recipe! I an giing to do it! Thank you so much!!!💕
Great fantastic hand work.
- 300gr Water
- 100gr Starter
- 10gr Kosher Salt
- 400gr Flour
Fantastic baking !!! I can’t get mine right , God knows I’ve tried so many times .
Here too
Simple and neat
Great tutorial, thank you!
Great video thanks for posting.
So I followed your recipe exactly and my dough was much more wetter and stickier than yours on the video.
* I did 5 folds because it wasn't coming together like yours and remained very sticky.
* Bulk rise covered for 9 hours ambient temp 70-75 degrees. 2 1/2 times in size in rise.
* Carefully dropped on to un-flowered board and it was wet sticky sticky sticky. Never came close to shaping on first shape.
* Second shape was much better but still not close to yours in building the tension.
* Only differences in process was my starter was not as thick as yours? It had risen 3x and passed float test easily. Could that be the issue, starter thickness?
* Another thought is even though it was about 2 1/2 time size during bulk rise was it still not ready for shaping? is there a test i can do to check if it's ready for shaping other than rise?
Thanks for any help.
I have exactly the same problem. Starter much more liquid, but ready to use. Am midway through, so will see if it rises as much yours. Was it good in the end?
Thank you! Excellent ASMR video!
Hello!! Can you please tell me, what kind of flavor do you use?? I made this bread 2 times and it doesn't get that bulky and tall like yours. Also, my dough is so sticky😲. Thank you.. Your videos are Amazing!❤