@@RosiesKitchenAdventures it was a perfect loaf! I used a mix of whole wheat, rye and bread flour and my starter. The bread was tangy, soft and just a perfect loaf! Thank you for the recipe. I will never buy bread again! This is so much easier and satisfying to bake.
@@vickymc3855 YUUUUMMM, Vicky, that sounds soooo good! That's so funny...I haven't bought bread for years since figuring out this method! The best bakery near me was charging $9 for a loaf of sourdough and I needed to not go broke over bread. 🤣
This is a superb video! I am an experienced sourdough baker and I love the way you have streamlined the process. You are a natural instructor. I have had great success with your method. It is a fantastic tutorial that helps to eliminate wasting flour on discard, (and with flour prices what they are, that is a huge benefit!) I love the way you use unfed starter and the loaf tins stacked one on another is inspired. And Rosie, I am with you on the fear of handling a 500 degree dutch oven. Plus, as beautiful as Tartine style loaves are, the truth is that a sandwich style sourdough loaf is a LOT more practical for our household. I have sent your video on to a pal who is trying to work up her courage to take on sourdough and thanks to your simple instructions, she is ready for the challenge. Cheers to you for a brilliant recipe and video!
Awww...your comment totally made my day! ❤Thank you for all your kind words and it's so nice to hear from a kindred spirit who shares my fear of hot heavy dutch ovens! HAHA! Yes, the flour prices these days are ridiculous and I'm so glad you like the loaf shape as well. Thank you so much for sharing my video and I hope your friend gives this a try! She's welcome to reach out if she has any issues. I hope you and your family are having a wonderful start to the New Year and Happy Baking!! 🥰🌻
This is the easiest method! I’ve had great results, with just a few adjustments. I increased the amount of starter and was able to get more rise, and I only use 1 1/4 cup of water, all bread flour. Turns out amazing! Thanks for the tutorial!
Hiii Allison! WOO HOO! I'm so happy you tried my method and those adjustments sound fantastic. It's wonderful to be able to take a recipe and make it your own. I hope you and your family have very happy New Year! ❤
Did you adjust anything about the day prep ? This video sounds like your whole day spends on occasional checking and prepping the dough before putting it in the refrigerator at night.
THANK YOU SO MUCH! My local sourdough costs over $9 a loaf. not an everyday option. I knew that there had to be an uncomplicated way to bake a loaf. Historically, women couldn't have time or resources to fuss over a loaf of bread. Bakers, yes, but not regular people. I used a slightly different recipe but I was getting a dense loaf with a tough, dry crust. Improvising a lid with another pan works well and fits the toaster oven for summertime baking. Your no-knead proofing schedule worked out and the oven spring on my loaf looks glorious 🥰 you are right that it isn't instagram pretty but I see the beauty of simplicity! and you have saved me a lot of time on researching and experimenting XD
WOOW...that's a lot of money for a sourdough loaf! I'm so glad you found the video helpful and I'm all for saving you time and money. :) HAHA...I totally agree with you that they couldn't have had time to fuss over bread. Thank YOU for all your kind words and support! Be well and happy baking!
wow, I've been getting inconsistent results with my old version for a couple years now, hit or miss - I followed this method and baked the best single loaf of bread ever 😁, thank you!
Woooo hoooo!!! I'm so happy to hear that the method worked well for you! I struggled for a while with sourdough and this was the only way I could get consistent loaves easily. Thanks so much for checking out my video! 🙏🌻
Hi Rosie, great video. Actually, you don't have to preheat your Dutch Oven and can do a cold bake look it up and it works out just as good as the long preheating. I see you like Casori. I have one of their Air Fryers and don't know how I eve lived without one. They make very nice kitchen products
Hiii John! Thanks so much for checking out my video! Ooo...I've never tried a cold bake but will definitely look into it. Thanks so much for bring it to my attention! HAHA, yes I love my toaster oven. It's my favorite appliance by far. Be well and happy baking! ❤🙏
I love my Cosori air fryer and I thought it was wonderful Customer Service that they replaced my defective model with a free replacement last year. I had no idea they made a toaster oven and I couldn't live without mine. Pretty sure in the past 25 years I've gone through three Black and Deckers lol! I'm a fairly new sourdough baker and have tried so many different recipes that I lose track of what is what with slices that go into the freezer. But I think it is more practical to make sourdough loaves and I'm excited to try your method. But what is sprouted whole wheat flour? I just bought some organic whole wheat flour from Amazon but it doesn't say sprouted. My local health food market sells flour in bulk but they don't have sprouted either.
@@jemsmom97 Hiii! Thanks so much for checking out my video and that's a great question. Sprouted whole wheat flour is made from wheat grains that are first sprouted and then made into flour. It works and tastes pretty much like regular whole wheat flour so your organic whole wheat flour will work just as well in this recipe. HAHA...I also have a ton of slices of bread in the freezer. I always think I'm going to remember what they are and don't label then and then totally forget! It's great to hear that you also like Cosori products. I've had this toaster oven in the video for several years now and it's still working perfectly. Thanks so much for all your support! Be well and have wonderful weekend ❤🙏
I’ve been meaning to comment but everytime I open this video I’m making my dough. YOU ARE THE REASON I LOVE MAKING BREAD. I was given a starter and I was SO overwhelmed . You have made this such a simple, fun yet educational video that anyone can use. I’ve made like 5 loaves in the last 3 weeks. I’m afraid to try any other way. THANK YOU SO MUCH FOR THIS TUTORIAL!
I watched this video, left for a few days and now I'm back to let you know you are my heroin! This recipe is incredibly easy and forgiving! It makes a glorious loaf of sourdough and I can't thank you enough!
Welcome back, DDK! It's so great to hear from you as always. Your kind words mean so much to me. Thank you for all your support. Be well and happy baking! ❤
Heroin is a morphinan opioid substance synthesized from the dried latex of the Papaver somniferum plant and is mainly used as a recreational drug for its euphoric effects. Highly addictive. Heroine, is a woman admired for her courage, outstanding achievements, or noble qualities.
Rosie, I'm now 2 for 2 on your recipes. Just made this Sourdough bread for my wife this morning. She wanted some sourdough bread but with a softer, thinner crust, than the ones I had been making. After making your English Muffins I found this recipe of yours and told my wife I'd make it for her to try. My wife luvs it, the bread is so soft, the crust is thinner and it is so tasty too. I have to say Oh My Gosh you are the best. I now have two keeper recipes of yours and will be making this great Sourdough sandwich bread from now on. I had another of your English Muffins this morning, so great tasting... Thomas' who, lol. thanks again, Bret
Hiii Bret! I'm so glad your wife enjoyed the sourdough loaf! HAHA...she and I must have similar taste preferences and those are the exact reasons why I developed this recipe. 😆 Aww...I'm happy to hear you are still enjoying the English Muffins and yes, don't even want to look at a Thomas' one! Thanks so much for letting me know how the recipes turned out for you. Your support means a lot to me! 🙏
Hiii Gaia! Oooo....that's so exciting that you'll be making your first fancy loaves! I'd love to hear how they turn out. Thank YOU for checking out my video and sharing your baking with me!
This is how I like it. An easy approach to it and the use of bread pans. No fancy "look what I can do", rather great bread for daily use. To put the starter in the refrigerator and keep it there until next baking, is something I have to try. For now, I have been feeding it every 2. Day and throwing away too much already. Thank you for your videos and advices. I learn a lot from you.
Hi Ritz! Thank you so much for your kind words. 🥰 The whole feeding process and discarding completely turned me off to sourdough until I figured out how to avoid all that trouble! I'd love to hear how this method works out for you. Be well!
I added a large spoon of molasses instead of olive oil - because I like the taste in sourdough. Then I threw a handful of mixed seeds (sunflower and pepita) - and because I had some just-dried thyme from the garden, I crumbled that in as well. Sounds like a nightmare, but it tasted great. Love your comments on Dutch ovens and that you did not use the fridge. I will use your technique again. Thank you.
I used whole grain Einkorn flour and the loaf was perfect! I LOVE this recipe and your approach... I was getting so discouraged watching all the pretentious hoity toity videos out there, I almost gave up even trying. But I came across yours and decided I would give it a try, and boy am I glad I did. This is by far the easiest, most sensible method yet. If you are looking for a piece of art, go elsewhere. But if you want a delicious, easy, satisfying loaf of sourdough, then give it a try!
Hi L K! I'm so glad you found the video helpful and thank you for letting us know how it worked with einkorn. I've never tried einkorn flour before but I just bought some and have been meaning to give it a go! Were there any modifications you had to make for the einkorn?
@@RosiesKitchenAdventures Absolutely none! I used the whole grain Einkorn and just followed your directions. My guess is that the dough is slightly more sticky and shaggy than regular wheat, but the loaf was perfect! My starter is nothing but the same flour also. It was only about 10 days old, and was in the fridge, and I used it right from there just as you said.
@@lk9513 Oooooo that's so cool to hear that you didn't need to make any changes! The health benefits of einkorn sound fantastic and I'm excited to try it. Thanks for inspiring me!
@@RosiesKitchenAdventures Einkorn whole grain produces a loaf that is a bit denser than regular flour, but the flavor and texture is absolutely sublime imo. If a person uses this flour, they should realize the loaf will be different, but it is absolutely delicious and worth it. Plus, people that have minor gluten issues can do well with einkorn.
I have wanted to learn to do sourdough for years now, but everything I have read and watched has been so complicated and intimidating - including all the wonderful people who truly try and explain it simply. This video has been the ONLY video where I am not overwhelmed. I think I can do this!
My great-grandmother made several loaves of bread every morning to feed her family on the farm in Indiana. I imagine she did something a lot like this. My grandmother told me that her mother measured the ingredients using a saucer as a scoop and a coffee cup and cutlery spoon for liquids. Loosey-goosey from necessity 🙂.
Hiii Carol! Thanks so much for checking out my video and I absolutely loved hearing about your great-grandmother! It's amazing how people fed their families back then. Thank you for sharing. Be well and happy baking!
Do you ever use a bread maker with the sourdough. I actually really love video and I also love to make yeast bread in my bread maker but I wonder about the sour dough would turn out
I wonder if it would be easier to make it on a mixer if you have and instead of using your hands, just put it on the mixer again and give it a toss!🤣 Believe me or not I researched and read that handling dough with yeast is not that good because you can get yeast infection from that! That sucks because working on the dough was like therapy for me! Now, if I need to, I put some oil on my hands, in my mind, I think it’s going to protect my hands until I clean it! I also don’t use aluminum foil, I don’t even buy it, aluminum goes to the brain and can cause dementia and Alzheimer’s. When you cover stuff with aluminum and put it in the oven, the condensation in the water dripping in the food can contain aluminum which is bad for you in general. Anyways, happy baking!🙌🏼🙌🏼
YAAAY! I'm so glad you found my video helpful. Yes, give this a try first and I'd love to hear what you think of this method. Thank you for all your support! ❤
30 years in kitchens, and I've never made Sourdough Bread. 🤷🏼♂️ This is a great video to get a quick overview of the process that's highly simplified, which is exactly what I was looking for.
Omg!! Thank you!! For creating a simple straightforward recipe 😍 I’ve watch a million sourdough videos and I honestly felt like they were speaking another language lol I definitely will be trying this!
@@RosiesKitchenAdventures should I feed my starter the night before? Or closer to the time I wanna make the bread? Also do you leave the bread at room temperature the whole time you are folding it?
@@Candice-Smith Great questions, Candice! I actually use my starter straight from the fridge and it hasn't been fed since the previous week. I find that the long fermentation time is plenty of time for the starter to perk up in the dough even though it hasn't been fed recently. Selfishly, that means I don't need to do any prep ahead of time if I want to bake bread on a whim! Yup, I leave the dough at room temperature the entire time, which for me is usually 68 deg F during the day and 66 deg F overnight.
Making this recipe today!! One more stretch and fold and a pat for good luck and it will be ready for the loaf pan!! Was anyone else shocked that it doesn't need to go into the fridge overnight?? 😱
Might be a strange question but do you ever wash or change your starter jar? I want to start sourdough baking but the videos are endless, yours is the simplest but I want to be prepared.
@@leannebarnes893 Hii Leanne! Thanks so much for checking out my video and I'm so sorry for my delay in response. That's a great question. Ideally, about every month or so, I like to transfer my starter to a clean jar. Honestly though, there are times where I'm too lazy to do this and it's totally fine too. Just try to keep the sides of the jar clean by scraping down with a spatula. I hope that helps and I'm so excited that you'll be starting sourdough baking!
Never in a million years did I think I would even dream of attempting to make bread but then I found your videos and now I have a starter and I am going to make this loaf tonight. Thank you for making it seem so simple that even I could give it a try!! ❤
Good morning, Rosie ! ☀️ I DID IT !! 😬 The bread just came out, so it's too soon to cut and test. But it looks pretty good !! 🍞 I'm hoping the starter was active enough; the dough did a very slow rise ... So I THINK it was ! And I hope I fed and waited appropriately for the starter I fed after first beginning this loaf. (That's the part I get most anxious about ... the starter being accurate and if it will work) Thank you for your fun instructions and tips for more convenient baking. 💜 Peace and blessings. 🌻
Hi Julie!! It's great to hear from you and I'm so excited to get the update. I bet your home smells amazing with the bread baking and waiting for it to cool is the toughest part! It sounds like it turned out perfectly. Yup, the dough does rise really slowly but that helps develop the flavor and gluten structure. I'd love to hear what you think once you are able to cut into and taste it! Have a wonderful day and be well! ❤
Hiii Leanne! Welcome!! I'm so excited for you to try my recipe and I'd love to hear how it turns out for you. Thanks for letting me know how you found me and I'm grateful for all your support. I adore Canada! Have a blessed week ❤🙏
I've noticed that my starter loves rye flour. Thats how it was born from rye and every time i feed it rye it creates beautiful big bubbles compared to regular flour. I will take that from your video and see if i get good results. Thank you for posting!
I. So glad I stumbled on your video. I’ve been screaming this in comments of sourdough videos for years. YOU DON’T NEED FANCY GADGETS OR EQUIPMENT OR PROCESSES TO MAKE SOURDOUGH. Take some starter and f,sour and water ( then oil and salt) and blend, knead, let ferment, shape, then bake. It’s always BREAD, no matter what it looks like.
I always thought sourdough would be too much work, but you convinced me it doesn’t have to be. Got my rye starter going 3 days ago and can’t wait to make this bread!
Yes SO easy! Question, how does it taste? Because of the long ferment time, is it very sour? Or mild? When I use my starter ripe and start in the morning then bake by the end of the day, my bread is SUPER mild. So I was curious how your tastes!
Rosie, I baked my second loaf this morning and it was perfect. My wife loves the thinner crust and oh so soft inside, and the taste is superb. Going to be baking your NY style bagels and the Challah bread in the next weeks and will let you know how it goes. So glad I found your channel.. thanks Bret
Hellooo again, Bret! Awww...it brightens my day knowing that and your wife enjoy the bread! Your wife is so lucky she gets to have all the delicious treats that you make. 😋Thank you for letting me know how it turned out! I'm so excited for you to try the bagels and challah and look forward to hearing how they go for you. I hope you and your family have a wonderful weekend! 🌻🙏
I just sliced into this wonderful bread. I don't know if it is suppose to be very moist inside but it is yummy and perfect. The sour dough taste is a wonderful addition to sandwich bread. I loved the ease Thank you! I did notice that my small toasted oven does not get to 400 degrees long after it says it does. It took about 20 extra minutes for me to see 400 degrees on my oven thermometer. It does make a difference. I also had to leave the hood on for about 15 extra minutes to keep the bread from burning. This will be my go to bread. Fabulous. I can not wait to try your bagels.
Hi Toni! I'm so glad you enjoy the bread and you made wonderful modifications to the process to suit your own oven! Yes, this bread is a bit more moist than other types of bread which prevents it from getting stale too fast. If you'd ever like to try it with a more dry crumb, you can reduce the water by ¼ or ⅛ cup. I'm excited for you to try the bagels too and look forward to hearing how they turn out for you. Thank you for all your kind words and support. Happy baking! ❤🙏
I don't think they want people to know how to do certain things in this world. If we knew, we wouldn't need them anymore. I believe God puts special people in our path to show us the way. I see that in you today. God bless!!!
Totally agree. I have been pressure canning for about 10 years. Can’t even remember how I learned other than maybe reading directions and watching a few videos. I recently was directed to “rebel canning” through a conversation with my a friend about cream cheese of all things, and it’s opened up a whole new world of canning for me. These little moments that change our lives for the better are such a blessing.
Hiii Dan! WOO HOOO That's so exciting that your starter is almost ready to go! When you get a chance later, I'd love to hear how it turns out. Be well and happy baking 🙏
This is my weekly recipe for bread. Love this so much. Thanks, Rosie! 😊 Word of advice to anyone using the smaller bread loaf pans (8.5x4.5) like me, be sure to oil BOTH pans really well, and have the parchment overlap into the top pan when it rises. 😂 bread got stuck when I tried taking it off after the first 20 min of baking. I had to pry it off! 😂
Wow...Thank you for responding so quickly! I appreciate your answer and will try this soon! I will let you know how this works for me. Have a Blessed Day...Happy Easter!
Rosie this is wonderful of you to share n so simple! Bake first 20m at 400 covered then 30m at 400 or 350….saw when removing bread temp said 350 thank you! Pls reply…
I made this wonderful bread today Rosie, I started it yesterday, finished and had a piece for lunch today and Wow, it’s so easy and delicious. I use a cup of fresh milled winter red wheat, and milk instead of water, Thanks so very much for sharing . It is a Great Sourdough bread! 🙏🏻🌹🙏🏻 and I love your presentation!
I woke up to check on the dough in the loaf pan. I saw it was ready and baked like you said-it came out awesome. I am going to prep dough on Saturdays and bake Sundays going forward. Many thanks-
I’ve been practicing with dough for 2 years now and I’m determined to master the art of making bread from scratch. I absolutely love sourdough bread and will be following your tutorial on how to make it! Thanks for the video! I’ll make sure to check out your channel too.
Hiii Ingrid! Thanks so much for checking out my video and that's so awesome that you've been baking for 2 years! I'm excited for you to give my method a try and would love to hear how it turns out for you. Thanks for all your support!
Wow thank you for this!!! Ive made two amazing sandwich loafs following this recipe, with only unbleached flour, its soooo easy! Ditching the artisan sourdough technique I was using before that 😂 This makes it much more doable every week. Excited to try your pizza sourdough recipe and english muffins
What an amazing success! This recipe gets a perfect 10. I use all purpose flour and sprouded wheat flour and couldn't be happier with the results. Thank you Rosie for making it so easy
@@pilarstevens1752 OH HOW COOL! 🥰Thanks so much, Pilar. I'm so excited to see how it turned out! For some reason, I didn't get a notification that I was tagged but I did send you a follow request so hopefully that will allow me to see it once approved.
I’m following this loosy goosy method!!! Thank you for sharing this! I’ve been wanting to make sourdough but I dont have time to make it all fancy! Thank you, thank you! 😊
Hi Sheila! HAHA I'm so glad you like this loosy goosy method! I'm totally with you on not having time to make it all fancy. 😆 Be well and happy baking!
love love love you and your insanely easy sourdough... I've had the best crumb with your recipe and process and I'm hanging in there after so many failed and not-so-great loaves (mostly other recipes)... I have to say that in my home, my dough cannot final proof overnight on the counter... I let it proof overnight for just 6 hours and I wish I could attach a picture of the bloob that creeped out from between the loaf pans 😂 surprisingly, there was enough strength left in the dough that I was able to lift off the top loaf pan and encourage the bloob back into the bottom loaf pan, but the top back on and bake a decent loaf... I'm not giving up... next loaf I will final proof overnight in the refrigerator and if that doesn't work, I'll hone my skills with your insanely easy but faster version. Thank you for sharing your kitchen adventures with us.
Hiii Rees! Thank you for all your kind words and support! Your message really brightened my day. 🥰 You must have a wonderfully toasty warm home! Yes, doing the overnight proof in the fridge or opting for the the insanely easy but faster version should work well. You can choose either based on whether you want to bake the bread the same day or the next. I'd love to hear how your next loaf turns out! Baking is such a journey and figuring out the process that works best in your home is so rewarding! Be well ❤
After years of trying to make sourdough starter, i finally succeeded!! But i start feeling scared of trying to make bread .i was overwhelmed with all the information about it, also nit ready to spend money…thank for your video i have all the courage to make one . I will write update after successfully make my little first sourdough bread 🥖 Thank you ❤
Great video, easy recipe. Since every oven, fridge, flour, and starter are different, I cooked the bread at 425F covered for 25 minutes. Bread looked great! Let it cook for another 10 minutes for color development. After about 30 minutes of rest, I cut some slices…completely raw down the center. Perplexed. I’m not sure how you are cooking a loaf straight from the fridge at 400F and getting that much color development. That little oven must be great for baking bread. I can only think the smaller space accelerates the cooking process. Larger bake spaces probably work better at 450-500F. Definitely doing this again with different baking temps. Excellent video!
Hiii! Thanks for checking out my video and that's a great question. I apply a paste of baking soda and water and then spritz on water mixed with distilled vinegar. It'll foam up and then I let that sit for about 24 hours. Then I come back and scrub everything off with sponge or brush and Dr. Bronner's castile soap or Sal Suds depending on what I have on hand. I hope that helps!
The loosey goosey baker! I'm looking for a "utility" loaf to replace my typical white bread. My kids love sardough and I need it to be super basic! Thanks friend 😊
I am so grateful to you!! With your clever recipe I have been able to make a sourdough loaf and a fancy loaf all in one!!! My poor starter was always cared for but not able to be made into bread until now! Late to the party but thank you so much!!!!
Wow! Lovely video! I am very new to this and have not yet made a loaf as I am in the process of learning, but it gets really intimidating by some of these other videos! I was getting really confused! Thank you so much for the simplicity! I am now a subscriber!
Thank you so much! I don't know if I will ever return to the old way. I just made a loaf with everything bagel seasoning, and it turned out beautiful. You have saved my family $ by not having to preheat the baking stone. Thank you so very much!
Thank you Rosie! I followed your instructions for the English muffins and they turned out fantastic, now I'm going to tackle this (scariest) bread baking with your recipe!
Thank you for your reply so quickly. Yep that is the video I watched with all whole wheat flour...still doesn't look like that one. It does rise up ...but is soooo dense. Flavor is good...but you would be hard pressed to make a sandwich out out of it! I will keep trying. At least the ingredients are pretty inexpensive ...sans the seeds. Thank you again! I enjoy your channel...and your calm approach:-) I will try some of your other recipes.
Oh my goodness. Somehow I was already doing this with the exception that I would still start a preferment in the evening, start the dough in the morning, do it through the day like you with allowing the time to really mix it, shape it in the evening and bake the next day. I often left it in the fridge overnight then took it out sometime mid morning to come to room temp and rise for dinner! Thanks for a great video.
This will be my next loaf! Great video and recipe. I already use an easy method which I love as well. But this will be a nice variation to try. It is also a very good video for me to share with my kids who want to give sourdough a try. Well done, thank you for sharing!
Dear Rosie, thank you so much for the recipe! I tried it a couple times now but being a little too loose goosy with the recipe the first two ones came out quite dense … Then I got myself together and followed the recipe a little closer and guess what: tasty, soft but firm breads with a nice crust came out of my oven. I’ll go to the windmill close by this week and get some nice wheat, spelt and rye flour to continue my bread baking journey with that. Thankful greetings from Northern Germany again Maren
Hi Maren! HAHA I think it's great to start off as loosy goosy as you can and then adjust only if necessary. I'm glad it worked out well for you and that's so awesome that you can get local grains! Thank YOU for all your support and have a wonderful holiday season in Northern Germany! ❤
Success!! It took alot longer to rise ...I thought I'd be baking it when I got up but it wasn't ready till 4pm that day..."Good things come to those who wait!" Thanks Rosie for sharing your recipe. Much appreciated!
AHHH! I'm so glad you had the patience to wait, Vivienne! Patience is a true virtue and you got a great bread reward. :D Do you happen to know the temperature of where the dough was rising? Perhaps it was just cold overnight? My starter is pretty temperature sensitive and doesn't rise very much if the temperature falls below 66 deg F.
@@RosiesKitchenAdventures Thank you so much for your reply...I was worried it would be rising too fast as our kitchen gets warm in the day...so left it on the worktop...not on top of our tall fridge as I normally do...but next day when it hadn't risen I put it there+ went out for our 50th Wedding Celebration lunch+when I came home it was ready to bake! Thanks again.Viv
@@viviennemurphy2702 Hi Viv, Awww how wonderful to celebrate your 50th wedding anniversary! Hearing that totally brightens my day. 🥰 The top of your tall fridge sounds like the perfect place to proof dough!
Hiii Kendra! Thanks for checking out my video and I'm so sorry for the delay in my response. I'm so excited for you to try this method and it's so much easier than many other sourdough methods out there! Be well and happy baking
Rosie you are an absolute genius and I pray that your channel grows and grows and you get many many followers 😊 Love your videos, you make everything seem so simple, yet all your results look absolutely delicious 😊 Thank you so much 😊
Thank you so much for your recipe and instructions. I have to tell you that because of your video and the video on I think it’s the Rose Homestead. U2 ladies were an inspiration in me baking my first loaf. It was a success and very, very good thank you so much.
Hello again Rosie, This morning I made my fourth sourdough loaf using your recipe. Was out of the sprouted wheat and just used the Bob's Artisan Bread flour. Another successful bake thanks to your amazing simple recipe. Sprinkled sesame seeds on top for the overnight proof and the toasted flavor was a nice compliment. Kindest regards! 😻
Hi Lorie! It's great to hear from you and that's awesome news that it worked well with just the bread flour. Oooooooh...I LOVE that you put sesame seeds on top and I'll definitely have to try that next time! Thanks for the genius idea and be well. ❤
I find your instructions super easy! I’m trying the recipe out and am actually baking as I write now. Let’s see how it turns out for me since my dough seemed way too wet and sticky until last night when I set it to proof. I will let you know as soon as the bread is out of the oven and cooled so I can check how it turned out However it turns out, for now I will definitely thank you for the super easy instructions to follow that helped me so much for confidence ☺️ And after some 2 plus hours we’ve enjoyed the bread and I’ll probably just try to keep the dough less wet at the start, and see how that goes. My beard turned out tasty but wasn’t as light and fluffy as yours in the video 😄 as a beginner I feel encouraged to try again and keep at it till it’s perfect to look & feel…. taste is good already 👍Thank you once again!
Hiii! Thank you for your message and I'm so glad you checked out my video and tried my sourdough method. Sourdough is definitely a process and figuring out the little tweaks along the way to make the recipe totally your own is part of the fun! Yes, that's a great idea to experiment with a bit less water next time and see what happens. Different flours absorb different amounts of water and different starters will have different levels of hydration so it can take a few tries to figure out the right amount of water. The taste is most important so you are off to a fantastic start. Thank you for all your kind words and be well!
Hi, making my 2nd loaf, learned a lot from the first. This time I'm using bread flour, I had to hydrate it more than with the 1st loaf of unbleached all purpose flour, it's in the oven. Just took off the lid, omg the oven spring is fantastic. Looks like a proper loaf you buy in the grocery store. I can't wait to see the finished loaf.
Ooooooh so exciting! Gotta love a good oven spring and I bet it smells so good while baking! It's so interesting to hear how different bread flour and all purpose flour can be in terms of hydration. Thank you for sharing that tidbit and I'd love to hear about the final product and how it tastes!
Hi Rosie I tried your bread receipe! It's amazing how easy it's! I tried twice and both times it came out beautifully! Thanks for sharing this receipe!❤
Hiii Katie! WOO HOO! I'm so happy to hear that this method worked well for you. Thanks so much for checking out my video and letting me know how your bread turned out. Have a wonderful weekend!
This turned out great, so much easier than method I was using before...more flexibility. Was skeptical when I started the overnight proof because, the dough was just slightly poofed. Next morning it looked like yours. Thanks for posting!
Hiii Johnny! WOO HOO I'm so glad this method worked out well for you. HAHA...yeah, it doesn't look like much before the overnight proof but so satisfying to see it the next morning. Thank YOU for all your support! 🙏
Love this recipe, it is very similar to the one I make but yours seems even more forgiving and loosy goosy. I loooove baking my bread in a loaf pan too!! Those sourdough ball breads are not my jam hahaha. Great job!
Hiii Nadia! Thanks so much for checking out my video and that's awesome to hear that you've done this as well. I've never baked from a cool oven before but will have to try it! Be well
Thanks for your video Great recipe. I make my daily-not-artisinal sourdough bread in a bread baking machine. I have one with a dedicated sourdough program, though nothing really special: it is just a 4h45m program. In the evening I put in all ingredients (like 125 g starter straight from the fridge like you do, 250g water, 400g flower), let the machine mix the dough, add some 6g of salt and let it rest overnight for about three hours until the program begins automatically at night, so 7-8 hours in total. In the morning I have a delicious loaf even less fancier than yours, but with near zero work! I bought the machine for about 75 euros, so not expensive at all.
Hi im from Austria- we don’t have bread flour! But I’m going to try this recipe out with my usual flours. I have wheat, spelt and rye flour - whole wheat or sifted. Other recipes have really frustrated me so far 😅 your recipe looks so easy!
Hi Rosie, I have just made my first starter from scratch and I’m now ready to bake my first loaf of sourdough. All the recipes I have seen so far are so intimidating. But this recipe is making me more confident. I do have a couple of questions and they might be a silly ones. 😅 I will be using a Dutch oven, as I own one. Can I still slice the ear into it with this style of proofing? I know it may not be necessary but I would like to give it a go. And can I leave out the oil? Or is that necessary with this style? Thank you so much for a fantastic video, it’s very much appreciated. ❤
i'm certainly a fan of your style. I'm a Master Gardener and a Master Food Preservationist and a scratch cook, but I can't bake to save my life. I've been gifted some sourdough starter and have finally decided to try making some loaves and it is frickin complicated! argh....why can't it be easy? oh wait, maybe it is...thanks Rosie, i'mma gonna give it a try.
OK...second batch of bread did rise significantly higher:-) However...it still does not look like the one in the video. I am using your starter...which came out beautifully and was active in days! I used it when it was over a week old and very bubbly. I only use stone ground whole wheat flour and about a cup of my own ground spelt flour. Seeds too. I was wondering what size bread pan you are using...? Also...a tip to others...when using parchment paper...use a good brand...not the dollar store one..lesson learned. Thank you for your videos...nice folks can learn the benefits of eating and making their own bread! Have a blessed day🙂
Hiiii! That's great to hear that the second batch had a better rise and that the starter turned out well! That's a great tip on the parchment too. I'm using a 9 X 5 inch bread pan. The sides are slightly wider at the top so it's about 6 inches across measured at the top. It might not look exactly like mine in the video because of the whole grain flours. I used white bread flour along with sprouted whole wheat in this video and find that I get a higher rise with the bread flour mixed in. Whenever I use all whole grain flour and seeds, it doesn't rise much, which you can see in my video here: th-cam.com/video/jKSe9i-xHL0/w-d-xo.html Thank you for all your support and have a wonderful weekend!
I just found this video after i was about to throw out my starter in ghe fridge. The first time just took too much time. My loafs are in the oven and im looking forward to continually using this method.
Hiii Dan! I'm so glad you didn't throw out your starter and gave this method a try. I hope it continues to work for you! Almost all my other sourdough recipes follow this same approach so you have lots of other options if you like this one. Be well and have a wonderful weekend
Hi rosie, i just found your channel. And already tried your sourdough english muffin recipe. It was insanely good! And today i'm going to try your roll's recipe for my dinner. And this loaf's recipe definitely my next project. LOL. I am sooo happy that i found you. Your recipes are sooo easy for me as a beginner with sourdough. I don't even have any dutch oven and so on. But i do have loaf pan since i baked a regular loaf before. I was scared to use sourdough before. U just saved my life😂 sorry for my bad english. I'm your subs from Malaysia. ❤
Hii! Thanks so much for checking out my videos and I'm so happy to hear you enjoyed the recipes!! I'm glad I could in some way. Your english is excellent and Malaysia is such a beautiful place. Be well and happy baking!
This is such an easy recipe to follow. Baked 2 loaves today and they were absolutely delicious.
YAAAAY! I'm so glad you tried it, Vicky!
@@RosiesKitchenAdventures it was a perfect loaf! I used a mix of whole wheat, rye and bread flour and my starter. The bread was tangy, soft and just a perfect loaf! Thank you for the recipe. I will never buy bread again! This is so much easier and satisfying to bake.
@@vickymc3855 YUUUUMMM, Vicky, that sounds soooo good! That's so funny...I haven't bought bread for years since figuring out this method! The best bakery near me was charging $9 for a loaf of sourdough and I needed to not go broke over bread. 🤣
@@RosiesKitchenAdventures lol I hear you!
@@vickymc3855 Did you adjust the amount of water?
This is a superb video! I am an experienced sourdough baker and I love the way you have streamlined the process. You are a natural instructor. I have had great success with your method. It is a fantastic tutorial that helps to eliminate wasting flour on discard, (and with flour prices what they are, that is a huge benefit!) I love the way you use unfed starter and the loaf tins stacked one on another is inspired. And Rosie, I am with you on the fear of handling a 500 degree dutch oven. Plus, as beautiful as Tartine style loaves are, the truth is that a sandwich style sourdough loaf is a LOT more practical for our household. I have sent your video on to a pal who is trying to work up her courage to take on sourdough and thanks to your simple instructions, she is ready for the challenge. Cheers to you for a brilliant recipe and video!
Awww...your comment totally made my day! ❤Thank you for all your kind words and it's so nice to hear from a kindred spirit who shares my fear of hot heavy dutch ovens! HAHA! Yes, the flour prices these days are ridiculous and I'm so glad you like the loaf shape as well. Thank you so much for sharing my video and I hope your friend gives this a try! She's welcome to reach out if she has any issues. I hope you and your family are having a wonderful start to the New Year and Happy Baking!! 🥰🌻
This is the easiest method! I’ve had great results, with just a few adjustments. I increased the amount of starter and was able to get more rise, and I only use 1 1/4 cup of water, all bread flour. Turns out amazing! Thanks for the tutorial!
Hiii Allison! WOO HOO! I'm so happy you tried my method and those adjustments sound fantastic. It's wonderful to be able to take a recipe and make it your own. I hope you and your family have very happy New Year! ❤
Did you adjust anything about the day prep ? This video sounds like your whole day spends on occasional checking and prepping the dough before putting it in the refrigerator at night.
How much sourdough did you use?
THANK YOU SO MUCH! My local sourdough costs over $9 a loaf. not an everyday option.
I knew that there had to be an uncomplicated way to bake a loaf. Historically, women couldn't have time or resources to fuss over a loaf of bread. Bakers, yes, but not regular people.
I used a slightly different recipe but I was getting a dense loaf with a tough, dry crust. Improvising a lid with another pan works well and fits the toaster oven for summertime baking.
Your no-knead proofing schedule worked out and the oven spring on my loaf looks glorious 🥰
you are right that it isn't instagram pretty but I see the beauty of simplicity!
and you have saved me a lot of time on researching and experimenting XD
WOOW...that's a lot of money for a sourdough loaf! I'm so glad you found the video helpful and I'm all for saving you time and money. :) HAHA...I totally agree with you that they couldn't have had time to fuss over bread. Thank YOU for all your kind words and support! Be well and happy baking!
wow, I've been getting inconsistent results with my old version for a couple years now, hit or miss - I followed this method and baked the best single loaf of bread ever 😁, thank you!
Woooo hoooo!!! I'm so happy to hear that the method worked well for you! I struggled for a while with sourdough and this was the only way I could get consistent loaves easily. Thanks so much for checking out my video! 🙏🌻
Hi Rosie, great video. Actually, you don't have to preheat your Dutch Oven and can do a cold bake look it up and it works out just as good as the long preheating. I see you like Casori. I have one of their Air Fryers and don't know how I eve lived without one. They make very nice kitchen products
Hiii John! Thanks so much for checking out my video! Ooo...I've never tried a cold bake but will definitely look into it. Thanks so much for bring it to my attention! HAHA, yes I love my toaster oven. It's my favorite appliance by far. Be well and happy baking! ❤🙏
I love my Cosori air fryer and I thought it was wonderful Customer Service that they replaced my defective model with a free replacement last year. I had no idea they made a toaster oven and I couldn't live without mine. Pretty sure in the past 25 years I've gone through three Black and Deckers lol! I'm a fairly new sourdough baker and have tried so many different recipes that I lose track of what is what with slices that go into the freezer. But I think it is more practical to make sourdough loaves and I'm excited to try your method. But what is sprouted whole wheat flour? I just bought some organic whole wheat flour from Amazon but it doesn't say sprouted. My local health food market sells flour in bulk but they don't have sprouted either.
@@jemsmom97 Hiii! Thanks so much for checking out my video and that's a great question. Sprouted whole wheat flour is made from wheat grains that are first sprouted and then made into flour. It works and tastes pretty much like regular whole wheat flour so your organic whole wheat flour will work just as well in this recipe. HAHA...I also have a ton of slices of bread in the freezer. I always think I'm going to remember what they are and don't label then and then totally forget! It's great to hear that you also like Cosori products. I've had this toaster oven in the video for several years now and it's still working perfectly. Thanks so much for all your support! Be well and have wonderful weekend ❤🙏
@@RosiesKitchenAdventureswhere do you get the sprouted wheat flour, do you make your own?
I’ve been meaning to comment but everytime I open this video I’m making my dough.
YOU ARE THE REASON I LOVE MAKING BREAD. I was given a starter and I was SO overwhelmed . You have made this such a simple, fun yet educational video that anyone can use. I’ve made like 5 loaves in the last 3 weeks. I’m afraid to try any other way.
THANK YOU SO MUCH FOR THIS TUTORIAL!
Finally a recipe for regular people to follow, not everyone has a week to bake a bloody loaf of bread 😂
I make this every week! I don’t think I’ve ever actually made it correctly, but it’s so forgiving, it comes out delicious every time!!!!
Hiii! I'm so glad this method works for you! Thank you for checking out my video and for your kind words. Happy baking!
I watched this video, left for a few days and now I'm back to let you know you are my heroin! This recipe is incredibly easy and forgiving! It makes a glorious loaf of sourdough and I can't thank you enough!
Welcome back, DDK! It's so great to hear from you as always. Your kind words mean so much to me. Thank you for all your support. Be well and happy baking! ❤
Heroin is a morphinan opioid substance synthesized from the dried latex of the Papaver somniferum plant and is mainly used as a recreational drug for its euphoric effects. Highly addictive. Heroine, is a woman admired for her courage, outstanding achievements, or noble qualities.
Rosie, I'm now 2 for 2 on your recipes. Just made this Sourdough bread for my wife this morning. She wanted some sourdough bread but with a softer, thinner crust, than the ones I had been making. After making your English Muffins I found this recipe of yours and told my wife I'd make it for her to try. My wife luvs it, the bread is so soft, the crust is thinner and it is so tasty too. I have to say Oh My Gosh you are the best. I now have two keeper recipes of yours and will be making this great Sourdough sandwich bread from now on. I had another of your English Muffins this morning, so great tasting... Thomas' who, lol. thanks again, Bret
Hiii Bret! I'm so glad your wife enjoyed the sourdough loaf! HAHA...she and I must have similar taste preferences and those are the exact reasons why I developed this recipe. 😆 Aww...I'm happy to hear you are still enjoying the English Muffins and yes, don't even want to look at a Thomas' one! Thanks so much for letting me know how the recipes turned out for you. Your support means a lot to me! 🙏
Making my first "fancy" loaf tomorrow afternoon. This will be my second loaf! Love the video. Thank you!!
Hiii Gaia! Oooo....that's so exciting that you'll be making your first fancy loaves! I'd love to hear how they turn out. Thank YOU for checking out my video and sharing your baking with me!
This is how I like it. An easy approach to it and the use of bread pans. No fancy "look what I can do", rather great bread for daily use. To put the starter in the refrigerator and keep it there until next baking, is something I have to try. For now, I have been feeding it every 2. Day and throwing away too much already. Thank you for your videos and advices. I learn a lot from you.
Hi Ritz! Thank you so much for your kind words. 🥰 The whole feeding process and discarding completely turned me off to sourdough until I figured out how to avoid all that trouble! I'd love to hear how this method works out for you. Be well!
I added a large spoon of molasses instead of olive oil - because I like the taste in sourdough. Then I threw a handful of mixed seeds (sunflower and pepita) - and because I had some just-dried thyme from the garden, I crumbled that in as well. Sounds like a nightmare, but it tasted great. Love your comments on Dutch ovens and that you did not use the fridge. I will use your technique again. Thank you.
I used whole grain Einkorn flour and the loaf was perfect! I LOVE this recipe and your approach... I was getting so discouraged watching all the pretentious hoity toity videos out there, I almost gave up even trying. But I came across yours and decided I would give it a try, and boy am I glad I did. This is by far the easiest, most sensible method yet. If you are looking for a piece of art, go elsewhere. But if you want a delicious, easy, satisfying loaf of sourdough, then give it a try!
Hi L K! I'm so glad you found the video helpful and thank you for letting us know how it worked with einkorn. I've never tried einkorn flour before but I just bought some and have been meaning to give it a go! Were there any modifications you had to make for the einkorn?
@@RosiesKitchenAdventures Absolutely none! I used the whole grain Einkorn and just followed your directions. My guess is that the dough is slightly more sticky and shaggy than regular wheat, but the loaf was perfect! My starter is nothing but the same flour also. It was only about 10 days old, and was in the fridge, and I used it right from there just as you said.
@@lk9513 Oooooo that's so cool to hear that you didn't need to make any changes! The health benefits of einkorn sound fantastic and I'm excited to try it. Thanks for inspiring me!
@@RosiesKitchenAdventures Einkorn whole grain produces a loaf that is a bit denser than regular flour, but the flavor and texture is absolutely sublime imo. If a person uses this flour, they should realize the loaf will be different, but it is absolutely delicious and worth it. Plus, people that have minor gluten issues can do well with einkorn.
@@lk9513 YUMMMM That sounds really delicious! I should have a chance to try it this week and will report back!
I have wanted to learn to do sourdough for years now, but everything I have read and watched has been so complicated and intimidating - including all the wonderful people who truly try and explain it simply. This video has been the ONLY video where I am not overwhelmed. I think I can do this!
My great-grandmother made several loaves of bread every morning to feed her family on the farm in Indiana. I imagine she did something a lot like this. My grandmother told me that her mother measured the ingredients using a saucer as a scoop and a coffee cup and cutlery spoon for liquids. Loosey-goosey from necessity 🙂.
Love that comment! Hello from another Hoosier!!
Hiii Carol! Thanks so much for checking out my video and I absolutely loved hearing about your great-grandmother! It's amazing how people fed their families back then. Thank you for sharing. Be well and happy baking!
Do you ever use a bread maker with the sourdough. I actually really love video and I also love to make yeast bread in my bread maker but I wonder about the sour dough would turn out
I wonder if it would be easier to make it on a mixer if you have and instead of using your hands, just put it on the mixer again and give it a toss!🤣
Believe me or not I researched and read that handling dough with yeast is not that good because you can get yeast infection from that!
That sucks because working on the dough was like therapy for me!
Now, if I need to, I put some oil on my hands, in my mind, I think it’s going to protect my hands until I clean it!
I also don’t use aluminum foil, I don’t even buy it, aluminum goes to the brain and can cause dementia and Alzheimer’s.
When you cover stuff with aluminum and put it in the oven, the condensation in the water dripping in the food can contain aluminum which is bad for you in general.
Anyways, happy baking!🙌🏼🙌🏼
Thank goodness I saw this video before I bought that heavy and expensive Dutch oven. Looking forward to my first loaves. Thank you so much.😊
YAAAY! I'm so glad you found my video helpful. Yes, give this a try first and I'd love to hear what you think of this method. Thank you for all your support! ❤
30 years in kitchens, and I've never made Sourdough Bread. 🤷🏼♂️ This is a great video to get a quick overview of the process that's highly simplified, which is exactly what I was looking for.
Omg!! Thank you!! For creating a simple straightforward recipe 😍 I’ve watch a million sourdough videos and I honestly felt like they were speaking another language lol I definitely will be trying this!
Hi Candice! HAHA YEESSSS...That's exactly how I felt too. Thanks for saying hi and I'd love to hear how the recipe goes for you!
@@RosiesKitchenAdventures should I feed my starter the night before? Or closer to the time I wanna make the bread? Also do you leave the bread at room temperature the whole time you are folding it?
@@Candice-Smith Great questions, Candice! I actually use my starter straight from the fridge and it hasn't been fed since the previous week. I find that the long fermentation time is plenty of time for the starter to perk up in the dough even though it hasn't been fed recently. Selfishly, that means I don't need to do any prep ahead of time if I want to bake bread on a whim! Yup, I leave the dough at room temperature the entire time, which for me is usually 68 deg F during the day and 66 deg F overnight.
Making this recipe today!! One more stretch and fold and a pat for good luck and it will be ready for the loaf pan!! Was anyone else shocked that it doesn't need to go into the fridge overnight?? 😱
That's so exciting!! I hope your bread turned out well. Thanks so much for checking out my video and giving it a go!
Might be a strange question but do you ever wash or change your starter jar? I want to start sourdough baking but the videos are endless, yours is the simplest but I want to be prepared.
@@leannebarnes893 Hii Leanne! Thanks so much for checking out my video and I'm so sorry for my delay in response. That's a great question. Ideally, about every month or so, I like to transfer my starter to a clean jar. Honestly though, there are times where I'm too lazy to do this and it's totally fine too. Just try to keep the sides of the jar clean by scraping down with a spatula. I hope that helps and I'm so excited that you'll be starting sourdough baking!
Never in a million years did I think I would even dream of attempting to make bread but then I found your videos and now I have a starter and I am going to make this loaf tonight. Thank you for making it seem so simple that even I could give it a try!! ❤
Good morning, Rosie !
☀️
I DID IT !! 😬
The bread just came out, so it's too soon to cut and test.
But it looks pretty good !! 🍞
I'm hoping the starter was active enough; the dough did a very slow rise ...
So I THINK it was !
And I hope I fed and waited appropriately for the starter I fed after first beginning this loaf.
(That's the part I get most anxious about ... the starter being accurate and if it will work)
Thank you for your fun instructions and tips for more convenient baking.
💜
Peace and blessings. 🌻
Hi Julie!! It's great to hear from you and I'm so excited to get the update. I bet your home smells amazing with the bread baking and waiting for it to cool is the toughest part! It sounds like it turned out perfectly. Yup, the dough does rise really slowly but that helps develop the flavor and gluten structure. I'd love to hear what you think once you are able to cut into and taste it! Have a wonderful day and be well! ❤
You're awesome. I love all your videos so far. Super helpful
Awww thank you, Carlie, for your kind words and support! I'm so glad you enjoy my videos!!
@@RosiesKitchenAdventures I literally just finished making your sourdough crackers and they are amazing ❤️ even my picky toddler loves em!
@@Carlie_flower YAAAY!! I'm so glad they turned out well for you. That's so precious that your toddler enjoys them too, what refined tastebuds! haha 🥰
Hi Rosie, I’m a new subscriber here! I’m definitely going to give your recipe a try it looks delicious!!! God bless! ❤️🥰🙏🏻🇨🇦🍁PS found u via FB
Hiii Leanne! Welcome!! I'm so excited for you to try my recipe and I'd love to hear how it turns out for you. Thanks for letting me know how you found me and I'm grateful for all your support. I adore Canada! Have a blessed week ❤🙏
I've noticed that my starter loves rye flour. Thats how it was born from rye and every time i feed it rye it creates beautiful big bubbles compared to regular flour. I will take that from your video and see if i get good results. Thank you for posting!
Hiii! Thanks so much for checking out my video and I've had similar results with rye! My starter loves it too haha
I. So glad I stumbled on your video. I’ve been screaming this in comments of sourdough videos for years. YOU DON’T NEED FANCY GADGETS OR EQUIPMENT OR PROCESSES TO MAKE SOURDOUGH. Take some starter and f,sour and water ( then oil and salt) and blend, knead, let ferment, shape, then bake. It’s always BREAD, no matter what it looks like.
I always thought sourdough would be too much work, but you convinced me it doesn’t have to be. Got my rye starter going 3 days ago and can’t wait to make this bread!
Rosie.....YOU make it so easy. THANK YOU
Hiii Aria! Awww thank YOU! 🥰 Your support means a lot to me and I'm so glad you found my video helpful ❤
Yes SO easy! Question, how does it taste? Because of the long ferment time, is it very sour? Or mild? When I use my starter ripe and start in the morning then bake by the end of the day, my bread is SUPER mild. So I was curious how your tastes!
This recipe just happened to be my first successful loaf of sourdough bread.
So thanks so much for that ❤😊
Rosie, I baked my second loaf this morning and it was perfect. My wife loves the thinner crust and oh so soft inside, and the taste is superb. Going to be baking your NY style bagels and the Challah bread in the next weeks and will let you know how it goes. So glad I found your channel.. thanks Bret
Hellooo again, Bret! Awww...it brightens my day knowing that and your wife enjoy the bread! Your wife is so lucky she gets to have all the delicious treats that you make. 😋Thank you for letting me know how it turned out! I'm so excited for you to try the bagels and challah and look forward to hearing how they go for you. I hope you and your family have a wonderful weekend! 🌻🙏
I just sliced into this wonderful bread. I don't know if it is suppose to be very moist inside but it is yummy and perfect. The sour dough taste is a wonderful addition to sandwich bread. I loved the ease Thank you! I did notice that my small toasted oven does not get to 400 degrees long after it says it does. It took about 20 extra minutes for me to see 400 degrees on my oven thermometer. It does make a difference.
I also had to leave the hood on for about 15 extra minutes to keep the bread from burning.
This will be my go to bread. Fabulous. I can not wait to try your bagels.
Hi Toni! I'm so glad you enjoy the bread and you made wonderful modifications to the process to suit your own oven! Yes, this bread is a bit more moist than other types of bread which prevents it from getting stale too fast. If you'd ever like to try it with a more dry crumb, you can reduce the water by ¼ or ⅛ cup. I'm excited for you to try the bagels too and look forward to hearing how they turn out for you. Thank you for all your kind words and support. Happy baking! ❤🙏
I don't think they want people to know how to do certain things in this world. If we knew, we wouldn't need them anymore. I believe God puts special people in our path to show us the way. I see that in you today. God bless!!!
Totally agree. I have been pressure canning for about 10 years. Can’t even remember how I learned other than maybe reading directions and watching a few videos. I recently was directed to “rebel canning” through a conversation with my a friend about cream cheese of all things, and it’s opened up a whole new world of canning for me. These little moments that change our lives for the better are such a blessing.
Thanks Rosie. I have to wait a couple more days for my starter to Get There. Then well give it a go.
Hiii Dan! WOO HOOO That's so exciting that your starter is almost ready to go! When you get a chance later, I'd love to hear how it turns out. Be well and happy baking 🙏
I can't wait to try this recipe!!! Thank you!!
This is my weekly recipe for bread. Love this so much. Thanks, Rosie! 😊
Word of advice to anyone using the smaller bread loaf pans (8.5x4.5) like me, be sure to oil BOTH pans really well, and have the parchment overlap into the top pan when it rises.
😂 bread got stuck when I tried taking it off after the first 20 min of baking. I had to pry it off! 😂
Hiii Dania! YAAAY! I'm so happy to hear you enjoy this recipe. Thanks so much for sharing your tip on oiling both of the pans. That's super helpful! 🙏
Wow...Thank you for responding so quickly! I appreciate your answer and will try this soon! I will let you know how this works for me. Have a Blessed Day...Happy Easter!
I look forward to hearing back and have a wonderful Easter! ❤🌻
I've made this loaf of bread successfully now 3 times. It's delicious and the perfect density for sandwiches. I only use 1 T of olive oil, though.
Hii Sheryl! I'm so happy to hear that you enjoyed this recipe and that's great that you adapted the oil amount! Thanks for all your support
Rosie this is wonderful of you to share n so simple!
Bake first 20m at 400 covered then 30m at 400 or 350….saw when removing bread temp said 350 thank you! Pls reply…
I have the same exact question
Thank you for this innovative and delicious take on sourdough. I started it at 11am and it was finished baking around 8:30 the same night.
Hi Doug! Thanks so much for saying hi and checking out my video. That's so awesome that you were able to bake the same night! 🙂
Love The Elastic To See When Doubled 😊
Ugly duckling dough. Love that! I was intimidated by sourdough but now I'm excited to give this a try!
I did not expect to learn this much from a video, but this has changed my entire perspective on baking with sourdough
I made this wonderful bread today Rosie, I started it yesterday, finished and had a piece for lunch today and Wow, it’s so easy and delicious. I use a cup of fresh milled winter red wheat, and milk instead of water, Thanks so very much for sharing . It is a Great Sourdough bread!
🙏🏻🌹🙏🏻 and I love your presentation!
Trying out your recipe today-baking tmrw. I have a dutch oven, but will use the loaf pan this time. Thanks so much for your vlog.
I woke up to check on the dough in the loaf pan. I saw it was ready and baked like you said-it came out awesome. I am going to prep dough on Saturdays and bake Sundays going forward. Many thanks-
I’ve been practicing with dough for 2 years now and I’m determined to master the art of making bread from scratch. I absolutely love sourdough bread and will be following your tutorial on how to make it! Thanks for the video! I’ll make sure to check out your channel too.
Hiii Ingrid! Thanks so much for checking out my video and that's so awesome that you've been baking for 2 years! I'm excited for you to give my method a try and would love to hear how it turns out for you. Thanks for all your support!
Wonderful video for a beginner who has now been successful with 4 loaves. Thank you so much for sharing.
Wow thank you for this!!! Ive made two amazing sandwich loafs following this recipe, with only unbleached flour, its soooo easy! Ditching the artisan sourdough technique I was using before that 😂 This makes it much more doable every week. Excited to try your pizza sourdough recipe and english muffins
What an amazing success! This recipe gets a perfect 10. I use all purpose flour and sprouded wheat flour and couldn't be happier with the results. Thank you Rosie for making it so easy
Fantastic!! I'm so happy to hear that it worked for you, Pilar! I love sprouted wheat flour too. ❤
@@RosiesKitchenAdventures I tagged you on Instagram. Beautiful picture, even better taste
@@pilarstevens1752 OH HOW COOL! 🥰Thanks so much, Pilar. I'm so excited to see how it turned out! For some reason, I didn't get a notification that I was tagged but I did send you a follow request so hopefully that will allow me to see it once approved.
I’m following this loosy goosy method!!! Thank you for sharing this! I’ve been wanting to make sourdough but I dont have time to make it all fancy! Thank you, thank you! 😊
Hi Sheila! HAHA I'm so glad you like this loosy goosy method! I'm totally with you on not having time to make it all fancy. 😆 Be well and happy baking!
love love love you and your insanely easy sourdough... I've had the best crumb with your recipe and process and I'm hanging in there after so many failed and not-so-great loaves (mostly other recipes)... I have to say that in my home, my dough cannot final proof overnight on the counter... I let it proof overnight for just 6 hours and I wish I could attach a picture of the bloob that creeped out from between the loaf pans 😂 surprisingly, there was enough strength left in the dough that I was able to lift off the top loaf pan and encourage the bloob back into the bottom loaf pan, but the top back on and bake a decent loaf... I'm not giving up... next loaf I will final proof overnight in the refrigerator and if that doesn't work, I'll hone my skills with your insanely easy but faster version. Thank you for sharing your kitchen adventures with us.
Hiii Rees! Thank you for all your kind words and support! Your message really brightened my day. 🥰 You must have a wonderfully toasty warm home! Yes, doing the overnight proof in the fridge or opting for the the insanely easy but faster version should work well. You can choose either based on whether you want to bake the bread the same day or the next. I'd love to hear how your next loaf turns out! Baking is such a journey and figuring out the process that works best in your home is so rewarding! Be well ❤
Your no fuss method has inspired me to try sourdough again.....and I love the practical loaf shape. The hot dutch oven always scared me too!
After years of trying to make sourdough starter, i finally succeeded!! But i start feeling scared of trying to make bread .i was overwhelmed with all the information about it, also nit ready to spend money…thank for your video i have all the courage to make one . I will write update after successfully make my little first sourdough bread 🥖
Thank you ❤
You ma’am are a sourdough hero! Thank you!!
Excellent can't wait to try❤ Thank you Rosie😊
Thank you so much!You encouraged me to make sourdough bread!
Great video ❤ no BS straight to the point . Bless you n love your work 🎉
Great video, easy recipe. Since every oven, fridge, flour, and starter are different, I cooked the bread at 425F covered for 25 minutes. Bread looked great! Let it cook for another 10 minutes for color development. After about 30 minutes of rest, I cut some slices…completely raw down the center. Perplexed. I’m not sure how you are cooking a loaf straight from the fridge at 400F and getting that much color development. That little oven must be great for baking bread. I can only think the smaller space accelerates the cooking process. Larger bake spaces probably work better at 450-500F. Definitely doing this again with different baking temps. Excellent video!
How do you keep your toaster oven so clean? And I am SO glad I came across the 'short' that led me to this video. I can FINALLY make sourdough bread.
Hiii! Thanks for checking out my video and that's a great question. I apply a paste of baking soda and water and then spritz on water mixed with distilled vinegar. It'll foam up and then I let that sit for about 24 hours. Then I come back and scrub everything off with sponge or brush and Dr. Bronner's castile soap or Sal Suds depending on what I have on hand. I hope that helps!
The loosey goosey baker! I'm looking for a "utility" loaf to replace my typical white bread. My kids love sardough and I need it to be super basic! Thanks friend 😊
This is the way! ❤
Thanks so much for checking out my video! 🥰
Thank you for this insanely simple method and recipe. 😃
Aww thank you for checking it out!
I am so grateful to you!! With your clever recipe I have been able to make a sourdough loaf and a fancy loaf all in one!!! My poor starter was always cared for but not able to be made into bread until now! Late to the party but thank you so much!!!!
What a great little recipe!!
Wow! Lovely video! I am very new to this and have not yet made a loaf as I am in the process of learning, but it gets really intimidating by some of these other videos! I was getting really confused! Thank you so much for the simplicity! I am now a subscriber!
Thank you so much! I don't know if I will ever return to the old way. I just made a loaf with everything bagel seasoning, and it turned out beautiful. You have saved my family $ by not having to preheat the baking stone. Thank you so very much!
Very good presentation. I'll give it a try
I followed this recipe and baked my loaf same day, I’m so happy and it looked so good for a newbie. Thank you so much for this uncomplicated recipe.
Thank you Rosie! I followed your instructions for the English muffins and they turned out fantastic, now I'm going to tackle this (scariest) bread baking with your recipe!
Such an excellent video! Wish all were like this! 🎉❤
Thanks so much for checking out my video! 🙏
Thank you for your reply so quickly. Yep that is the video I watched with all whole wheat flour...still doesn't look like that one. It does rise up ...but is soooo dense. Flavor is good...but you would be hard pressed to make a sandwich out out of it! I will keep trying. At least the ingredients are pretty inexpensive ...sans the seeds. Thank you again! I enjoy your channel...and your calm approach:-) I will try some of your other recipes.
HAHA yeah...that one is definitely the densest bread I make and I usually just eat it as toast! LOL Thanks for all your support and encouragement!
Oh my goodness. Somehow I was already doing this with the exception that I would still start a preferment in the evening, start the dough in the morning, do it through the day like you with allowing the time to really mix it, shape it in the evening and bake the next day. I often left it in the fridge overnight then took it out sometime mid morning to come to room temp and rise for dinner! Thanks for a great video.
This will be my next loaf! Great video and recipe. I already use an easy method which I love as well. But this will be a nice variation to try. It is also a very good video for me to share with my kids who want to give sourdough a try.
Well done, thank you for sharing!
Omg!!!! Thank God for you, I agree with your video and everything you said about high temp, heavy Dutch Oven, etc… I’m using this way❤ Thanks!
YAAY! I'm so glad my video resonated with you! Thanks so much for all your support. Be well and happy baking
Dear Rosie, thank you so much for the recipe! I tried it a couple times now but being a little too loose goosy with the recipe the first two ones came out quite dense … Then I got myself together and followed the recipe a little closer and guess what: tasty, soft but firm breads with a nice crust came out of my oven.
I’ll go to the windmill close by this week and get some nice wheat, spelt and rye flour to continue my bread baking journey with that.
Thankful greetings from Northern Germany again
Maren
Hi Maren! HAHA I think it's great to start off as loosy goosy as you can and then adjust only if necessary. I'm glad it worked out well for you and that's so awesome that you can get local grains! Thank YOU for all your support and have a wonderful holiday season in Northern Germany! ❤
Success!! It took alot longer to rise ...I thought I'd be baking it when I got up but it wasn't ready till 4pm that day..."Good things come to those who wait!"
Thanks Rosie for sharing your recipe. Much appreciated!
AHHH! I'm so glad you had the patience to wait, Vivienne! Patience is a true virtue and you got a great bread reward. :D Do you happen to know the temperature of where the dough was rising? Perhaps it was just cold overnight? My starter is pretty temperature sensitive and doesn't rise very much if the temperature falls below 66 deg F.
@@RosiesKitchenAdventures Thank you so much for your reply...I was worried it would be rising too fast as our kitchen gets warm in the day...so left it on the worktop...not on top of our tall fridge as I normally do...but next day when it hadn't risen
I put it there+ went out for our 50th Wedding Celebration lunch+when I came home it was ready to bake! Thanks again.Viv
@@viviennemurphy2702 Hi Viv, Awww how wonderful to celebrate your 50th wedding anniversary! Hearing that totally brightens my day. 🥰 The top of your tall fridge sounds like the perfect place to proof dough!
This was excellent! Thank you for the very clear instructions and a new approach to making sour dough!
Ommmg!!! I can’t wait to try this! I’ve been failing miserably trying to keep up with any other method out there.
Hiii Kendra! Thanks for checking out my video and I'm so sorry for the delay in my response. I'm so excited for you to try this method and it's so much easier than many other sourdough methods out there! Be well and happy baking
Rosie you are an absolute genius and I pray that your channel grows and grows and you get many many followers 😊 Love your videos, you make everything seem so simple, yet all your results look absolutely delicious 😊 Thank you so much 😊
Hiii Maria!! Thanks for all your kind words and blessings. Your support means the world to me!
@@RosiesKitchenAdventures you are very welcome ☺️
Thank you so much for your recipe and instructions. I have to tell you that because of your video and the video on I think it’s the Rose Homestead. U2 ladies were an inspiration in me baking my first loaf. It was a success and very, very good thank you so much.
Hii Sibylla! YAAAAY Congrats on your successful first loaf! 🎉That's so exciting and I'm glad you found my video helpful. Be well and happy baking ❤🙏
Hello again Rosie, This morning I made my fourth sourdough loaf using your recipe. Was out of the sprouted wheat and just used the Bob's Artisan Bread flour. Another successful bake thanks to your amazing simple recipe. Sprinkled sesame seeds on top for the overnight proof and the toasted flavor was a nice compliment. Kindest regards! 😻
Hi Lorie! It's great to hear from you and that's awesome news that it worked well with just the bread flour. Oooooooh...I LOVE that you put sesame seeds on top and I'll definitely have to try that next time! Thanks for the genius idea and be well. ❤
I find your instructions super easy! I’m trying the recipe out and am actually baking as I write now. Let’s see how it turns out for me since my dough seemed way too wet and sticky until last night when I set it to proof. I will let you know as soon as the bread is out of the oven and cooled so I can check how it turned out However it turns out, for now I will definitely thank you for the super easy instructions to follow that helped me so much for confidence ☺️
And after some 2 plus hours we’ve enjoyed the bread and I’ll probably just try to keep the dough less wet at the start, and see how that goes. My beard turned out tasty but wasn’t as light and fluffy as yours in the video 😄 as a beginner I feel encouraged to try again and keep at it till it’s perfect to look & feel…. taste is good already 👍Thank you once again!
Hiii! Thank you for your message and I'm so glad you checked out my video and tried my sourdough method. Sourdough is definitely a process and figuring out the little tweaks along the way to make the recipe totally your own is part of the fun! Yes, that's a great idea to experiment with a bit less water next time and see what happens. Different flours absorb different amounts of water and different starters will have different levels of hydration so it can take a few tries to figure out the right amount of water. The taste is most important so you are off to a fantastic start. Thank you for all your kind words and be well!
Hi, making my 2nd loaf, learned a lot from the first. This time I'm using bread flour, I had to hydrate it more than with the 1st loaf of unbleached all purpose flour, it's in the oven. Just took off the lid, omg the oven spring is fantastic. Looks like a proper loaf you buy in the grocery store. I can't wait to see the finished loaf.
Ooooooh so exciting! Gotta love a good oven spring and I bet it smells so good while baking! It's so interesting to hear how different bread flour and all purpose flour can be in terms of hydration. Thank you for sharing that tidbit and I'd love to hear about the final product and how it tastes!
Hi Rosie I tried your bread receipe! It's amazing how easy it's!
I tried twice and both times it came out beautifully! Thanks for sharing this receipe!❤
Thank you for sharing this recipe and video. I finally had success creating sourdough bread following this!
Hiii Katie! WOO HOO! I'm so happy to hear that this method worked well for you. Thanks so much for checking out my video and letting me know how your bread turned out. Have a wonderful weekend!
This turned out great, so much easier than method I was using before...more flexibility. Was skeptical when I started the overnight proof because, the dough was just slightly poofed. Next morning it looked like yours. Thanks for posting!
Hiii Johnny! WOO HOO I'm so glad this method worked out well for you. HAHA...yeah, it doesn't look like much before the overnight proof but so satisfying to see it the next morning. Thank YOU for all your support! 🙏
Love this recipe, it is very similar to the one I make but yours seems even more forgiving and loosy goosy. I loooove baking my bread in a loaf pan too!! Those sourdough ball breads are not my jam hahaha. Great job!
Hi Aria! AHHH! I'm so glad someone else likes bread in the loaf pan and appreciates my loosy goosiness. :) Thanks for saying hi 🥰
Thank you so much. I will certainty give this a try this morning. God Bless and stay safe.
Hi Joey, thanks for saying hi and I'd love to hear how it goes for you! Be well!
Love it 👍🏼 I do the same sometimes as a no knead and bake from a cool oven.
Hiii Nadia! Thanks so much for checking out my video and that's awesome to hear that you've done this as well. I've never baked from a cool oven before but will have to try it! Be well
This is exactly what I needed to see!! Thank you ❤
Thanks for your video Great recipe. I make my daily-not-artisinal sourdough bread in a bread baking machine. I have one with a dedicated sourdough program, though nothing really special: it is just a 4h45m program. In the evening I put in all ingredients (like 125 g starter straight from the fridge like you do, 250g water, 400g flower), let the machine mix the dough, add some 6g of salt and let it rest overnight for about three hours until the program begins automatically at night, so 7-8 hours in total. In the morning I have a delicious loaf even less fancier than yours, but with near zero work! I bought the machine for about 75 euros, so not expensive at all.
Great icant wait to try this out!!!!❤
Hi im from Austria- we don’t have bread flour! But I’m going to try this recipe out with my usual flours. I have wheat, spelt and rye flour - whole wheat or sifted. Other recipes have really frustrated me so far 😅 your recipe looks so easy!
Hi Rosie, I have just made my first starter from scratch and I’m now ready to bake my first loaf of sourdough. All the recipes I have seen so far are so intimidating. But this recipe is making me more confident. I do have a couple of questions and they might be a silly ones. 😅 I will be using a Dutch oven, as I own one. Can I still slice the ear into it with this style of proofing? I know it may not be necessary but I would like to give it a go. And can I leave out the oil? Or is that necessary with this style?
Thank you so much for a fantastic video, it’s very much appreciated. ❤
i'm certainly a fan of your style. I'm a Master Gardener and a Master Food Preservationist and a scratch cook, but I can't bake to save my life. I've been gifted some sourdough starter and have finally decided to try making some loaves and it is frickin complicated! argh....why can't it be easy? oh wait, maybe it is...thanks Rosie, i'mma gonna give it a try.
OK...second batch of bread did rise significantly higher:-) However...it still does not look like the one in the video. I am using your starter...which came out beautifully and was active in days! I used it when it was over a week old and very bubbly. I only use stone ground whole wheat flour and about a cup of my own ground spelt flour. Seeds too. I was wondering what size bread pan you are using...? Also...a tip to others...when using parchment paper...use a good brand...not the dollar store one..lesson learned. Thank you for your videos...nice folks can learn the benefits of eating and making their own bread! Have a blessed day🙂
Hiiii! That's great to hear that the second batch had a better rise and that the starter turned out well! That's a great tip on the parchment too. I'm using a 9 X 5 inch bread pan. The sides are slightly wider at the top so it's about 6 inches across measured at the top. It might not look exactly like mine in the video because of the whole grain flours. I used white bread flour along with sprouted whole wheat in this video and find that I get a higher rise with the bread flour mixed in. Whenever I use all whole grain flour and seeds, it doesn't rise much, which you can see in my video here: th-cam.com/video/jKSe9i-xHL0/w-d-xo.html Thank you for all your support and have a wonderful weekend!
Giving this a go soon!! Thanks for sharing 👍
Happy Baking! I'd love to hear how it goes and let me know if you have any questions. Thanks for checking out the video!
I just found this video after i was about to throw out my starter in ghe fridge. The first time just took too much time. My loafs are in the oven and im looking forward to continually using this method.
Hiii Dan! I'm so glad you didn't throw out your starter and gave this method a try. I hope it continues to work for you! Almost all my other sourdough recipes follow this same approach so you have lots of other options if you like this one. Be well and have a wonderful weekend
Hi rosie, i just found your channel. And already tried your sourdough english muffin recipe. It was insanely good! And today i'm going to try your roll's recipe for my dinner. And this loaf's recipe definitely my next project. LOL. I am sooo happy that i found you. Your recipes are sooo easy for me as a beginner with sourdough. I don't even have any dutch oven and so on. But i do have loaf pan since i baked a regular loaf before. I was scared to use sourdough before. U just saved my life😂 sorry for my bad english. I'm your subs from Malaysia. ❤
Hii! Thanks so much for checking out my videos and I'm so happy to hear you enjoyed the recipes!! I'm glad I could in some way. Your english is excellent and Malaysia is such a beautiful place. Be well and happy baking!
@@RosiesKitchenAdventures Thank you! 😄
This is fantastic! I can't wait to try this!!