Hi, Fiona. It’s been a while since you posted this video, but I just wanted to provide you and your viewers some positive feedback. I’ve made many, many loaves now using your method and the results are always amazing. I’ve made some of my best breads using your easy-to-follow instructions. Once again, thank you.
Over last 2 weeks I had watched about 20 different sour dough bread videos and they all totally confused me. Then I saw yours and got it all in 90 seconds, then just followed the rest of your instructions. Best video out there. Thank you.
I've been making sourdough bread for a couple years now using a couple different recipes/methods, but I just pulled 2 blog-worthy loaves out of the oven using YOUR recipe/process. We all know there's nothing hurried about sourdough recipes but I had never experienced your recipe's dough texture. It was much more wet and sticky but it created the most chewy, flavorful, superior crumb I've ever made! Rendering a fresh starter overnight to begin the bread was rewarding as the starter floated in water and was possibly one of the reasons for the impressive spring. I'm a fan!
This was the first recipe I tried with my new starter last month; and it came out perfect! It’s my go to recipe now! I couldn’t be happier. Thank you for sharing your talent with the world Fiona.
Third batch is the charm for me after following your video on sourdough. I still don't handle the dough as well as you do but practice makes for perfection. Also this last time I tried rye flour instead of whole wheat. It is delicious!
as Austrians we're used to bake sourdough bread containing rye and wheat, which makes it really strong in flavor. You can find wheat breads too, but usually not on a sourdough basis rather than on a a yeast basis. I'm glad I found that recipe. It is really delicious and extremely soft and surprisingly "juicy". Due to my limited time I modified this recipe a little bit with dry yeast though, but it turned out great as well. I have had some sourdough left, but not that active as the one in the video, so I thought give it a try and add some yeast. it was totally worth it and it only took 4 hours to rest (stretching included).
Fiona.. I recently baked two loaves of your sourdough bread and they both came out just perfect. Your recipe was so easy to follow with the sourdough starter I had on hand. Both were very tasty and looked very nice too. I will be using your recipe many times over in the future. Thanks, Bret
Thank you Fiona for this easy and delicious recipe, this new video covered all my bases and answered all my questions. I always had fear working with flour but since I started watching your videos you made it look so easy that I was tempted to try and now I am making sourdough bread, baguettes and pasta all the time and its the most satisfying feeling making bread and pasta from scratch. Thanks you for making it look so easy and please don't stop making these videos.
I love your well-explained video. Thanks 🙏 For a beginner it’s pretty complex and the waiting time is crazy 😜 I need three days to eat a piece of bread.
Hi I bake in Bronx ,Ny since 3yrs but I'm so much into this video ,I keep coming back to it .I just it specifically, how it rise in your fridge in the final proofing, and how bouncy it is after you bake it ,I love your breads.I'm with ovenproof, I may leave my dough sometimes 2 days in the fridge BETWEEN the first proof or the final proof ,then I won't have the proper rise ,but also I must test to see ,for also I do use mix of ok like I do for 600g of flour ,I do 50g wheat ,200g buckwheat, then 350 bread flour .but before I just do total only bread flour .I think i should not leave it 48hrs in the fridge, for eather bulk proof or final proofing. Sometimes during bake it won't rise or barely, or it spreads so wide .Simply said I must respect the fridge timing i guess but everything else is fine ,good starter,doing folding ,using these flours .but I want to ask you would you please post a bread loaf using the Pullman for sandwich .Thank you.
Thank you! Mrs. Farazmand. This will be the third time that I've made sourdough using your recipe/technique, and it always comes out beautifully, so again, Thank you. I.d send you photos, but I don't how. Man I'm old! Lol!
Fiona!! Really enjoyed!! Thank you for sharing your knowledge/expertise :) I am now into probably my 10th loaf, only one failure. My chickens wouldn't even eat it!! :) Need to improve my rise..videos like yours are excellent..loved your wooden bowl :)
Fiona, I followed your recipe for my first 2 loaves of bread ever made and they turned out perfectly!!!! Thank you so much for the easy to follow instructions. My question is, how long can the first and second proofing times vary? I forgot that we have plans tonight and I won't be able to bake until much later.
Dank u wel ik heb veel geleerd van u, u verteld het ook zo lekker relax ,dus kan het niet mis gaan , ik bak nu iedere week een brood het is heerlijk brood dank u voor het video filmpje Groetjes uit Nederland Marleen
Could anyone answer what time of day you perform the different steps to get the 10 to 12 hour rests please? This recipe really looks like it could be a winner 😊
Hi Fiona your video is perfect wchich I was looking all of over the internet. I have a question? Can I use 200 gr of rye flour instead of whole wheat flour?
If you don't finfd sourdough starter anywhere, you can find it in the nature. For instance a few black currant leaves contain all the neccessary bacteria to start the starter. Mix a few leaves, a little bit of flour and a cup of water. Next day pick the leaves away and add more water and flour.
My mom was born in the city of Kayseri in Anatolia (central 🇹🇷Turkey 🇹🇷). When she was a child, there was a bakery on her street that baked bread and other baked goods in a big brick oven fired by wood. They used machinery to mix the dough, but when there was a power outage, the owner would jump into the tub and start walking on it, mixing it with his bare feet and hairy legs! 🤢 When people asked him if his feet were dirty, he would say that they had been sitting in his socks all day, much cleaner than his hands that he would use to sell/give bread with, but he had washed them that morning and put on new socks the day before... My grandmother was not convinced, so she would not send my mom to the bakery and she would stop buying bread for a few days to make sure that the batch of dough that had been mixed with the owner's feet would sell eventually. This is a true story that my mom told me that took place in the 1950s.
Followed your recipe.. bread turned out great. Your video is wonderful.. Thanks! I only had enough dough for one loaf. Is this recipe supposed to be for only one loaf? Please respond. I’m confused
Hello, thanks for sharing us the video. Can I use 100% all purpose flour (or high gluten flour) in stead of 80% all purpose flour + 20% whole-wheat flour to make the sourdough bread as yours? 🙏🙏🙏
This has become my go to recipe/method and I can easily work it into my workday schedule. I feed my starter in morning and leave on counter while I go to work, mix my dough and do my stretch and folds after work, then into the fridge. Next morning I shape my dough and pop it back into the fridge for final proof. I pull it out after work and prep for baking. My husband loves the seeded version. Thanks for the great tutorial and delicious recipe!
I have raised starter and baked bread for many years. Recently I have watched more than a few YT videos on the topic. The majority are excessively verbose. Yours was concise, precise and more than adequately informative for the new sourdough baker to reliably produce very good loaves. Congrats!
@@Valerie-bb5hi Your are definitely correct I learn the technique from you and every time I bake my sourdough I judge my own judgement about the length of time/hours and my sourdough gets better and better every time I even add Kalamata olives and it was 😋 Thank you 🙏
I totally agree. I'm at the intermediate stage but there are so many videos that will make you feel like a failure. They don't tell you enough tips. they just sit there and talk about themselves lol.
FINALLY, a recipe that turned out super amazing for me!!!! I have been struggling a lot with sourdough, this recipe is the absolute secret!!! SO good and such BEAUTIFULLY risen loafs!!! Thank you Fiona, you are a Rockstar!!
I’m a home bread baker and make sourdough. I want to say this video is excellent. It’s to the point, and great presentation. I don’t final proof in the fridge, but at room temperature so to bake in the morning, after an overnight bulk fermentation. It all works!
@@jeanmichelelee1933 in the morning after bulk fermentation, I shape and final proof about 75 minutes. I use to go 2 hours. It’s better to under proof a little than over proof.
@@jeanmichelelee1933 you do mean final proof and not the bulk ferment, correct? I bulk ferment overnight on the counter, but it’s cool now. In the summer I start on the counter but then it goes in the fridge so not to over proof.
LOVE this! direct, clear, and the point without all the fluff. I am still waiting for my starter to be ready, but this video is a winner when I make my first sourdough bread.
Your bread looks absolutely gorgeous Fiona! I've been baby stepping my way into making bread, started making English muffins recently, but really want to make sour dough bread - so I will be watching your videos how to make it happen! Thank you!
Kind of confused oh why both the bulk ferment and the final ferment are done in the fridge? Usually it’s either or that goes into the fridge, can you please explain this?
that is also an excellent option to do the fridge one time. But remember time is flavor when making sourdough bread, so my method will give you the maximum flavor that you can get.
Your recipe is great, but I have one final question: Very important to me , On the video, I see that you warmed up the cast iron pots on the grill, and then when you removed the cover the square baking bread or pizza stone was underneath. Would it be possible to know if you cooked the entire loafs with this plate directly under the pots?
Your voice, tone and gentle spirit is what bakes this bread and what helps guides me in learning how to bake my own wonderful bread. Thank you for taking your time and for not doing all of he "fast" talking that makes me nervous about the who process. You are such a treasured gift!
I am an experienced sourdough bread baker, but am working on baking a rustic loaf in an enamel covered iron Dutch oven like this. This is newish to me. Before I used a recipe that I had to knead instead of folding, and baked on a cookie sheet rather than steam in a Dutch oven. Thanks for the tips and tricks. I also love seeds on my bread. I will try that!
I've been using your recipe for my breadmaking... easy to follow your instructions...the best thing about you dear Fiona is the passion one feels as you speak and the love you show when handling the dough. Bread is sacred and your video emanates this sacredness.Thank you for your great work♡
Fiona may I say that was one of the most restful 15 minutes I have spent for a long time; you delivery is perfect. Love the recipe and really love your large bowl. I will try your recipe next time round :-)
This is the best recipe ever! I've been baking bread about 2 years, and have used many different sourdough recipes. Fiona thank you so much for my go to recipe.
I couldn't agree more!! I have looked at many YT videos and this is the perfect an easy video to follow. My first 2 loaves are in the oven now. The best part for me is, I wasn't tied to my home for 2 days. I came and went and got on with life. The dough is very forgiving if the time isn't followed exactly. Thank you for your expertise and your advice.
Perfect demonstrations Can you please tell me can the first and second fermentation stay longer then 14 hours in the fridge around double the times Thank you
Fiona, you showed me a couple things that I was doing wrong and thanks to you I am finally on my way to baking sourdough bread with great crust and crumb. Thank you so much!
I found a little helpful trick - I like to place the dough in my proofing bowl without a towel so I get a little of the design of the bowl, but if it sticks you got trouble. Flour your bowl or the towel with rice flour - no gluten in the rice flour so your dough won’t bond to it. Everyone probably already knew that, but this is new for me 😁
![[TH] FS vs BME - VCT Ascension Pacific - Lower Bracket Final](http://i.ytimg.com/vi/wnygqsR2Fig/mqdefault.jpg)
Hi, Fiona. It’s been a while since you posted this video, but I just wanted to provide you and your viewers some positive feedback. I’ve made many, many loaves now using your method and the results are always amazing. I’ve made some of my best breads using your easy-to-follow instructions. Once again, thank you.
Over last 2 weeks I had watched about 20 different sour dough bread videos and they all totally confused me. Then I saw yours and got it all in 90 seconds, then just followed the rest of your instructions. Best video out there. Thank you.
that's fantastic! I specifically focused on simplifying the steps so everyone can make bread.
but still failed to get the dough right...the bread was complete failure. Same no luck with different instructor.
@@joeshow8815. Try using bottled water. Your water might have chemicals that destroy the yeast and baking process.
I've been making sourdough bread for a couple years now using a couple different recipes/methods, but I just pulled 2 blog-worthy loaves out of the oven using YOUR recipe/process. We all know there's nothing hurried about sourdough recipes but I had never experienced your recipe's dough texture. It was much more wet and sticky but it created the most chewy, flavorful, superior crumb I've ever made! Rendering a fresh starter overnight to begin the bread was rewarding as the starter floated in water and was possibly one of the reasons for the impressive spring. I'm a fan!
This was the first recipe I tried with my new starter last month; and it came out perfect! It’s my go to recipe now! I couldn’t be happier. Thank you for sharing your talent with the world Fiona.
awh.. this makes me very happy. enjoy!
@@CookingWithFiona Is the water you're mixing with your starter cold, room temperature or warm? You're not saying in the video...😕
I like how simple sourdough is, as long as you do steps 1-42 perfectly, you shouldn't have any problems.
😂and those 42 steps are very well explained. Following these steps are easy. My bread turned out from the first time. 😊
If this is the simple method I hate to see the hard method
Lol I like at the end when she says ‘and that’s it’ lol like it was so easy
🤣soooo true!!!
Ben Starr has amazing results with way fewer complications. I follow his 'lazy sourdough' and it's perfect everytime.
Third batch is the charm for me after following your video on sourdough. I still don't handle the dough as well as you do but practice makes for perfection. Also this last time I tried rye flour instead of whole wheat. It is delicious!
I was thinking about using rye as well. I prefer it over whole wheat.
as Austrians we're used to bake sourdough bread containing rye and wheat, which makes it really strong in flavor. You can find wheat breads too, but usually not on a sourdough basis rather than on a a yeast basis. I'm glad I found that recipe. It is really delicious and extremely soft and surprisingly "juicy". Due to my limited time I modified this recipe a little bit with dry yeast though, but it turned out great as well. I have had some sourdough left, but not that active as the one in the video, so I thought give it a try and add some yeast. it was totally worth it and it only took 4 hours to rest (stretching included).
Just made this and it turned out amazing! Followed every step.
Thank you so much Fiona! 💓
Fiona.. I recently baked two loaves of your sourdough bread and they both came out just perfect. Your recipe was so easy to follow with the sourdough starter I had on hand. Both were very tasty and looked very nice too. I will be using your recipe many times over in the future. Thanks, Bret
Thank you Fiona for this easy and delicious recipe, this new video covered all my bases and answered all my questions. I always had fear working with flour but since I started watching your videos you made it look so easy that I was tempted to try and now I am making sourdough bread, baguettes and pasta all the time and its the most satisfying feeling making bread and pasta from scratch. Thanks you for making it look so easy and please don't stop making these videos.
That is so sweet, I love it! Thank you ❤️
Oh hey Masoud
Just completed the starter,
Looking forward to making my first loaves, thanks for the easy to follow video
im so excited for you, let me know how it comes out. and don't forget to have fun. good luck
I love your well-explained video. Thanks 🙏 For a beginner it’s pretty complex and the waiting time is crazy 😜 I need three days to eat a piece of bread.
Hi I bake in Bronx ,Ny since 3yrs but I'm so much into this video ,I keep coming back to it .I just it specifically, how it rise in your fridge in the final proofing, and how bouncy it is after you bake it ,I love your breads.I'm with ovenproof, I may leave my dough sometimes 2 days in the fridge BETWEEN the first proof or the final proof ,then I won't have the proper rise ,but also I must test to see ,for also I do use mix of ok like I do for 600g of flour ,I do 50g wheat ,200g buckwheat, then 350 bread flour .but before I just do total only bread flour .I think i should not leave it 48hrs in the fridge, for eather bulk proof or final proofing. Sometimes during bake it won't rise or barely, or it spreads so wide .Simply said I must respect the fridge timing i guess but everything else is fine ,good starter,doing folding ,using these flours .but I want to ask you would you please post a bread loaf using the Pullman for sandwich .Thank you.
You are a fantastic teacher. Beautiful bread.
Most beautifull bread that i have seen! Thank you!
you are welcome
Thank you! Mrs. Farazmand. This will be the third time that I've made sourdough using your recipe/technique, and it always comes out beautifully, so again, Thank you. I.d send you photos, but I don't how. Man I'm old! Lol!
Thank you for the work you did putting this video together. Loved it
Fiona!! Really enjoyed!! Thank you for sharing your knowledge/expertise :) I am now into probably my 10th loaf, only one failure. My chickens wouldn't even eat it!! :) Need to improve my rise..videos like yours are excellent..loved your wooden bowl :)
Really easy to follow, my first bread and started turned out amazing!!
Beautiful Bread 🤍 Thank you so very much for sharing your recipes they all are greatly appreciated 💙🌸
Turned out great! Mine was a tad moist, great air holes, great flavor, hard crispy crust. Thanks for the instructions...I took notes.😂
Really beautiful loves. Thanks for sharing 😊❤❤❤👍🏼👍🏼👍🏼
Great recipe and tips in here. Very well explained. Thank you!
Thank you! I love this video it felt like an auntie sharing me her tips 😍
Fiona, I followed your recipe for my first 2 loaves of bread ever made and they turned out perfectly!!!! Thank you so much for the easy to follow instructions. My question is, how long can the first and second proofing times vary? I forgot that we have plans tonight and I won't be able to bake until much later.
i love your bread Look so good thank you
Very informative and helpful. Thanks
Dank u wel ik heb veel geleerd van u, u verteld het ook zo lekker relax ,dus kan het niet mis gaan , ik bak nu iedere week een brood het is heerlijk brood dank u voor het video filmpje
Groetjes uit Nederland
Marleen
Omg I love this! Sourdough is my favorite bread
wow !! beautiful bread ! well done! I will try it !! 😋 thank you !
Thanks so much for this recipe !
Could anyone answer what time of day you perform the different steps to get the 10 to 12 hour rests please? This recipe really looks like it could be a winner 😊
Thank you so much for this recipe… 😊
Thank you, I loved watching this video!!
Beautiful breads.
Thank you 😊
Hi Fiona your video is perfect wchich I was looking all of over the internet. I have a question? Can I use 200 gr of rye flour instead of whole wheat flour?
Nice video
هل يمكنني تحضيره بالخميرة العادية 😢
I want to be as well rested as this dough.
I love this recipe. So easy to follow and bread came out amazing. Wondering why we have to cold retard 2x, 12 hours each time ??
If you don't finfd sourdough starter anywhere, you can find it in the nature. For instance a few black currant leaves contain all the neccessary bacteria to start the starter. Mix a few leaves, a little bit of flour and a cup of water. Next day pick the leaves away and add more water and flour.
Amazing
My mom was born in the city of Kayseri in Anatolia (central 🇹🇷Turkey 🇹🇷). When she was a child, there was a bakery on her street that baked bread and other baked goods in a big brick oven fired by wood. They used machinery to mix the dough, but when there was a power outage, the owner would jump into the tub and start walking on it, mixing it with his bare feet and hairy legs! 🤢
When people asked him if his feet were dirty, he would say that they had been sitting in his socks all day, much cleaner than his hands that he would use to sell/give bread with, but he had washed them that morning and put on new socks the day before... My grandmother was not convinced, so she would not send my mom to the bakery and she would stop buying bread for a few days to make sure that the batch of dough that had been mixed with the owner's feet would sell eventually.
This is a true story that my mom told me that took place in the 1950s.
Gorgeous ! Can you say how many protein in your all purpose flower?
Followed your recipe.. bread turned out great. Your video is wonderful.. Thanks! I only had enough dough for one loaf. Is this recipe supposed to be for only one loaf? Please respond. I’m confused
that's great! the recipe calls for making two loaves unless you are planning to make one large one.
What is the pot made out of on the left which is not a bread challenger? Thanks so much for this video!
Great demonstrations. Fiona, what size of mason jar did you initial use for your sourdough starter? Wide mouth Mason.
That seeded bread is beautiful!!
Hi can i mix the dough in my stand mixer for the first mix.. Thanks
I can’t get my starter to float. Any help for this?
Hello, thanks for sharing us the video. Can I use 100% all purpose flour (or high gluten flour) in stead of 80% all purpose flour + 20% whole-wheat flour to make the sourdough bread as yours? 🙏🙏🙏
yes of course I encourage you to play around with flour ratio and see how you like it.
@@CookingWithFiona thanks a lot
hello, how do you keep your starter warm during the winter? My house is roughly 68 F I feel like ym starter is having a hard time rising
Is there a way to print out the recipe with the directions??
Can I make this recipe using a rye whole wheat starter?
How long is rest time if it’s left on the bench please?
Beautiful! Look like, you need 3 days for 1 bred.
I noticed you place your pans on some type of rack? Like stone? Can you let me know what that is and why you use it? Thanks!
that's just my pizza stone that never comes out of the oven. doesn't do anything for the bread making.
Hi
What flower do You use for starter?
I was told that rice flour will not stick?
I am confused... What if I just want to make one loaf? Should I half the amounts?
Yes absolutely
Why 2 flours?
Dear Fiona! Will the bread be a little sour due to the long maturation?
Yeah that is why called sourdough
I am trying your recipe. I wish I had your big cast iron. I want to look for it on the Internet. Can you spell it out for me which brand it is?
Challenger Pan
It does look really nice but the amount of time and effort to get to the final product is long and arduous
Do you sell a dry sourdough starter?
This has become my go to recipe/method and I can easily work it into my workday schedule. I feed my starter in morning and leave on counter while I go to work, mix my dough and do my stretch and folds after work, then into the fridge. Next morning I shape my dough and pop it back into the fridge for final proof. I pull it out after work and prep for baking. My husband loves the seeded version. Thanks for the great tutorial and delicious recipe!
I have raised starter and baked bread for many years. Recently I have watched more than a few YT videos on the topic. The majority are excessively verbose. Yours was concise, precise and more than adequately informative for the new sourdough baker to reliably produce very good loaves. Congrats!
Thank you 🙏
I know doesn't that drive you nuts they get more money for more minutes that you watch that's why they do that
@@Valerie-bb5hi
Your are definitely correct
I learn the technique from you and every time I bake my sourdough I judge my own judgement about the length of time/hours and my sourdough gets better and better every time I even add Kalamata olives and it was 😋
Thank you 🙏
I totally agree. I'm at the intermediate stage but there are so many videos that will make you feel like a failure. They don't tell you enough tips. they just sit there and talk about themselves lol.
@@Valerie-bb5hi Yup. If you must watch for some reason, just increase the playback speed.
FINALLY, a recipe that turned out super amazing for me!!!! I have been struggling a lot with sourdough, this recipe is the absolute secret!!! SO good and such BEAUTIFULLY risen loafs!!! Thank you Fiona, you are a Rockstar!!
awh that's the best feed back ever!!! that's wonderful, enjoy.
Best tutorial ever. No extra useless information. No use of weird terms. Slow and clear.
Glad it helped!
I’m a home bread baker and make sourdough. I want to say this video is excellent. It’s to the point, and great presentation. I don’t final proof in the fridge, but at room temperature so to bake in the morning, after an overnight bulk fermentation. It all works!
How long approximately would you proof at room temperature? I do live in a hot humid country, so I may go about 2 hours I guess?
@@jeanmichelelee1933 in the morning after bulk fermentation, I shape and final proof about 75 minutes. I use to go 2 hours. It’s better to under proof a little than over proof.
@@jeanmichelelee1933 you do mean final proof and not the bulk ferment, correct? I bulk ferment overnight on the counter, but it’s cool now. In the summer I start on the counter but then it goes in the fridge so not to over proof.
Waited for 3 weeks for my starter to be super active for this recipe. So happy with how my bread turned out!
LOVE this! direct, clear, and the point without all the fluff. I am still waiting for my starter to be ready, but this video is a winner when I make my first sourdough bread.
ד
Just a little tip. They recommend that you don't do your mixing on top of the scale. It could mess up the calibration.
Your bread looks absolutely gorgeous Fiona! I've been baby stepping my way into making bread, started making English muffins recently, but really want to make sour dough bread - so I will be watching your videos how to make it happen! Thank you!
Kind of confused oh why both the bulk ferment and the final ferment are done in the fridge? Usually it’s either or that goes into the fridge, can you please explain this?
that is also an excellent option to do the fridge one time. But remember time is flavor when making sourdough bread, so my method will give you the maximum flavor that you can get.
Your recipe is great, but I have one final question: Very important to me , On the video, I see that you warmed up the cast iron pots on the grill, and then when you removed the cover the square baking bread or pizza stone was underneath. Would it be possible to know if you cooked the entire loafs with this plate directly under the pots?
Best sourdough bread recipe for me to date. The seeded one is amazing! Thank you for not only a great recipe but also your instructions are perfect. ❤
Your voice, tone and gentle spirit is what bakes this bread and what helps guides me in learning how to bake my own wonderful bread. Thank you for taking your time and for not doing all of he "fast" talking that makes me nervous about the who process. You are such a treasured gift!
awh that's so sweet, thank you, thank you! I truly enjoy hearing all the success stories with this recipe, I want everyone to try making this bread.
EXCELLENT!!
THANK YOU VERY MUCH DEAR FIONA, YOU ARE THE BEST!!
I finally made my first loaf with success!
I am an experienced sourdough bread baker, but am working on baking a rustic loaf in an enamel covered iron Dutch oven like this. This is newish to me. Before I used a recipe that I had to knead instead of folding, and baked on a cookie sheet rather than steam in a Dutch oven. Thanks for the tips and tricks. I also love seeds on my bread. I will try that!
From all the videos in all TH-cam this is the best one 🎉🎉🎉
hello what a beautiful large wooden bowl easy for the dough to make, may i ask where you can buy it?
I've been using your recipe for my breadmaking... easy to follow your instructions...the best thing about you dear Fiona is the passion one feels as you speak and the love you show when handling the dough. Bread is sacred and your video emanates this sacredness.Thank you for your great work♡
that is so wonderful to hear, thank you
Great Tutorial!
Well explained, make it easier to follow!
Thank you for sharing!
Greetings from Singapore 🇸🇬⚘⚘⚘ Edith
Fiona may I say that was one of the most restful 15 minutes I have spent for a long time; you delivery is perfect. Love the recipe and really love your large bowl. I will try your recipe next time round :-)
love it! thank you
followed the recipe, and my bread turned out PERFECT. Thank you so much🙏❤️🥖
That is a beautiful wooden bowl. Where did you get it? Thank you 🙏
Do you actually have to let it sit 10 to 12 hours twice?
I have been trying to download your sourdough bread recipe but no luck. Is there a Link where I can download your recipe?
Love love love your new & improved sourdough bread recipe! You covered all my questions about sourdough bread in this great video!
That’s fantastic! Thank you. Happy baking.
Hi Fiona, I love this recipe and I love your videos.♥️
Do you know where I might find a big wooden bowl like the one you use?
So much care and patience in your hands and in your voice. And a lot of time for the whole process to unfold. Such a pleasure to watch.
This is the best recipe ever! I've been baking bread about 2 years, and have used many different sourdough recipes. Fiona thank you so much for my go to recipe.
Same for me. A perfect recipe.
I absolutely love that! Thank you for sharing and enjoy your bread❤️
I couldn't agree more!! I have looked at many YT videos and this is the perfect an easy video to follow. My first 2 loaves are in the oven now. The best part for me is, I wasn't tied to my home for 2 days. I came and went and got on with life. The dough is very forgiving if the time isn't followed exactly. Thank you for your expertise and your advice.
Perfect demonstrations
Can you please tell me can the first and second fermentation stay longer then 14 hours in the fridge around double the times
Thank you
Any chance you can put this into a written recipe form? Thanks!!
What a beautiful bowl! Is it handmade?
Stunning bread. I can taste it thru the screen, Haha.
Fiona, you showed me a couple things that I was doing wrong and thanks to you I am finally on my way to baking sourdough bread with great crust and crumb. Thank you so much!
"You never want to cut into hot bread", said no French person ever 😆
I found a little helpful trick - I like to place the dough in my proofing bowl without a towel so I get a little of the design of the bowl, but if it sticks you got trouble. Flour your bowl or the towel with rice flour - no gluten in the rice flour so your dough won’t bond to it. Everyone probably already knew that, but this is new for me 😁
Great tip! thank you for sharing
Yes, Rice flour is the key!