@@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! 🙏🌻
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!!!
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
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 ❤🙏
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!! ❤
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! ❤
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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!
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! ❤
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!
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! 🙏
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!
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 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'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!
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!
11/16/2024: Made this recipe and it turned out amazing! So easy and tasty…just need the time to prepare in steps and the sourdough starter does the rest. Didn’t have enough dry rosemary, so substituted mostly with dried thyme. I cut the loaf in slices and portioned to take out from my freezer accordingly. Wrapped 1/3 that I was going to consume within the next couple of days in a kitchen towel and placed in the zippy bag to sit out on the counter. The rest 2/3rds, I saran wrapped tightly and placed it in a zippy bag. Will be making this again for sure.
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.
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 ❤🙏
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! 😂
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! ❤
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!
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!
Rosie, what about your oiginal starter? You showed in these chapters how to care for your starter, but not the beginning. Could you please share your starter recipe??? A huge shout out to Rosie❤ 6:22 am CST
Hii Janice! Thanks so much for checking out my video. I actually made my very starter from raw sourdough but then later made a starter from scratch, which I documented in this video (th-cam.com/video/MYTAwBnTJDA/w-d-xo.html). Both starters ended up performing the same and I now just use the starter I made in that video. I hope that helps and I'm grateful for all your support! ❤
These are the comments no was looking for, thank you both very much! Hubby bakes bread and I’d be curious to try a sourdough. We know a guy who does the most amazing sourdough pizzas and his base is just superb and the best we ever tasted. He plays a lot with the time he leaves it, and from what I remember the longer he leaves it, the better and lighter it is compared to a ‘normal’ pizza dough. I wouldn’t go back to the normal pizza now. Sourdough ball the way.
@@tihanaharrison6728 Hii Tihana! Thanks so much for checking out my video and I totally agree with you have sourdough pizza! Your friend's sourdough pizza sounds amazing and here's my recipe for sourdough pizza dough if you are curious or want to compare: th-cam.com/video/pRkHF0ypbCM/w-d-xo.html Be well and happy baking!
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 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! ❤🙏
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! 🌻🙏
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!
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 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!!!!
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 🙏
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.
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!
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
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!
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 😊
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.
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.
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! ❤
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.
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.
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 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 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
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! 🙏
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!
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!
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 ❤
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. ❤
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
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!
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!
Hiiii Alesia! Thanks for checking out my video and I hope you give this a try. I promise sourdough doesn't have to be difficult! Have a wonderful week ahead ❤🙏
Here you go: 00:00 Start 00:07 Explanation 01:40 Ingredients 01:50 Mixing 03:45 Folding 04:05 Starter care 04:45 More Folding 05:20 Folding into loaf form 05:40 Transferring to loaf pan 05:55 Proof overnight room temp 06:20 Baking 07:00 Results 07:28 Byeeeeeee
Thank you so much. Just wanted to note that you don't need to preheat your oven. This type of oven reaches the set temperature in about one or two minutes, so it doesn't affect the end result.
Thank you!!! Thank you!!! I’ve tried the”regular” sourdough style twice and it just never turned out right. First time to “firm”, not airy and the 2nd didn’t even rise😂. This turned out perfect the first time and is far more user friendly. Slicing is easier and taste so yummy.
Hiii Helen! Thank YOU for checking out my video and I'm so happy to hear that you found it helpful. BRAVO on your delicious loaf! Be well and happy baking ❤
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 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!
Rosie a wonderful easy recipe, tried it with active yeast and results were.still amazing. Only I forgot to line pan with parchment and loaf stuck little to sides😢
Hiii! Wooo hooo! That's great to hear that this worked well for you with active dry yeast as I'm sure others have wondered about it. Ack...I've definitely forgotten the parchment before too! Thank you so much for checking out my video and letting us know how it turned out! Be well and have a wonderful week ❤
Is it as nutrient rich. That's 1of 2reasons wy I make it. Stomach issues and awesome taste of course. Can't wait 2try the recipe with my starter. Thank you
Hi Lilian! Standard whole wheat flour will work just as well in this recipe. I'm excited for you to try this and would love to hear how it turns out for you! Happy Baking!
Well my dough was overproof! It was much warmer so I quickly put it in fridge. It was a mess really hard to shape. Next morning I let it rise to near to rim of tin, and bake. Got more tang then usual and sticky. Anyway it’s ok after toast. Will try again!
@@pkh2833 Oh nooo! I'm so sorry to hear that the dough overproofed! My kitchen is usually 66-68 deg F so if yours is even a few degrees warmer, it can make a big difference in fermentation time. Putting it in the fridge is a perfect solution! Alternatively, you can try the schedule I go over in my insanely easy but faster sourdough video (th-cam.com/video/EFTsMdeJma4/w-d-xo.html) that is basically half the total fermentation time. This is what I do on especially warm days. Baking is such a journey and you're doing a great job figuring out how to adapt the process and make it your own! ❤
Thank you Rosie for getting back to me. I’ll check the recipe. I don’t have enough ‘cold’ starter that time so I used fed starter which I fed overnight.
@@pkh2833 Ahhh gotcha! Yes, that'll speed up the fermentation as well. I think the "insanely easy but faster" approach will work nicely as it can be made with fed starter. I'd love to hear your additional updates along the way. Be well!
Hi Rosie-I am so tired of feeding and discarding and I am going to try your method. I watched the video 3 times feel like I can do this!! Can you tell me how often you feed your starter?
Hi, Rosie. Your bread looks wonderful. I’ve been making sourdough once or twice a week for the past eight years. My starter came from Alaska and is supposed to be descended from the old sourdoughs of the gold rush days. Don’t know if all that’s true, but it’s always made delicious bread. My daughter brought it to me from Alaska dried on wooden spoon, came with instructions on how to revive, but no recipe. I researched and tried recipes until I came up with the recipe/method I use now. I’ll all about making bread with as little hands on time as possible and have been fermenting my bread in the fridge overnight, then baking in the morning. I’m really intrigued with your method and plan to try it the next time I make bread. I do have one question - do you put something on your hands to keep the dough from sticking? You seem to be able to handle the dough with very little sticking to your hands. Thanks so much!
Ah good catch, Lorie! I'm baking it in a toaster oven. There is an air fryer setting but I'm just using the plain old "bake" setting at 400 deg F. Thanks for your kind words and for checking out the video :) Please let me know the recipe goes for you.
@@RosiesKitchenAdventures Hi Rosie, I baked a sourdough loaf using your recipe and it came out super. Thank you for sharing. I did not have a second metal Pullman loaf pan for the cover. Had a glass bread pan that fit well as a cover. Easy to view proofing and oven spring. Will be using your recipe and technique often. 😊 Kind regards. Cheers!
Hi Lorie! I'm so sorry for the delayed response as I'm not sure how your comment ended up in the filter pile! YIKES! Better late than never...I'm so glad you enjoyed the recipe and I love the glass cover! It would be so cool to see the oven spring. Thank you for letting me know and be well!
Hi Rosa, thanks for checking out my video and that's a great question! It isn't marketed as a bread flour but the kind I use has 4g of protein per 30g of flour so it has a good amount of gluten for bread making.
Hiii Madeleine! Thanks so much for supporting me and that's a great question! You can absolutely use rye instead of whole wheat here and keep the rest of the recipe the same. I also have a country sourdough rye bread recipe with caraway seeds and molasses that's great as well (my video: th-cam.com/video/hGPyAmH3vCE/w-d-xo.html). Have a wonderful weekend ahead! ❤🙏
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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.
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! 🙏🌻
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!!!
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
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 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!
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!! ❤
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! ❤
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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!
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! ❤
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!
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! 🙏
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!
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 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'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
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
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!
11/16/2024: Made this recipe and it turned out amazing! So easy and tasty…just need the time to prepare in steps and the sourdough starter does the rest. Didn’t have enough dry rosemary, so substituted mostly with dried thyme. I cut the loaf in slices and portioned to take out from my freezer accordingly. Wrapped 1/3 that I was going to consume within the next couple of days in a kitchen towel and placed in the zippy bag to sit out on the counter. The rest 2/3rds, I saran wrapped tightly and placed it in a zippy bag. Will be making this again for sure.
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.
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 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.
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! 🙏
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! ❤
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!
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!
Great video ❤ no BS straight to the point . Bless you n love your work 🎉
Rosie, what about your oiginal starter? You showed in these chapters how to care for your starter, but not the beginning. Could you please share your starter recipe??? A huge shout out to Rosie❤ 6:22 am CST
Hii Janice! Thanks so much for checking out my video. I actually made my very starter from raw sourdough but then later made a starter from scratch, which I documented in this video (th-cam.com/video/MYTAwBnTJDA/w-d-xo.html). Both starters ended up performing the same and I now just use the starter I made in that video. I hope that helps and I'm grateful for all your support! ❤
These are the comments no was looking for, thank you both very much! Hubby bakes bread and I’d be curious to try a sourdough. We know a guy who does the most amazing sourdough pizzas and his base is just superb and the best we ever tasted. He plays a lot with the time he leaves it, and from what I remember the longer he leaves it, the better and lighter it is compared to a ‘normal’ pizza dough. I wouldn’t go back to the normal pizza now. Sourdough ball the way.
@@tihanaharrison6728 Hii Tihana! Thanks so much for checking out my video and I totally agree with you have sourdough pizza! Your friend's sourdough pizza sounds amazing and here's my recipe for sourdough pizza dough if you are curious or want to compare: th-cam.com/video/pRkHF0ypbCM/w-d-xo.html Be well and happy baking!
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 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 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! ❤🙏
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! 🌻🙏
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!
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! 🙂
Thank you for this insanely simple method and recipe. 😃
Aww thank you for checking it out!
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! ❤🌻
This is fantastic! I can't wait to try this!!
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!!!!
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 🙏
Such an excellent video! Wish all were like this! 🎉❤
Thanks so much for checking out my video! 🙏
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.
I will be trying this.. thank you!
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!
Can you use all whole wheat flour? And have you ever used 4x8" loaf pans (that's all I have).
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!
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
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!
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 ☺️
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.
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.
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! ❤
This is the way! ❤
Thanks so much for checking out my video! 🥰
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 ❤🙏
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!
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
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 🥰
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!❤
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
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!
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! 🙏
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!
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!
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 ❤
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'm definitely going to try this!
Please do and let me know if you have any questions! Happy baking!
THANKS!!! I cant wait to make my first ĺoaf.
Hi Deborah!! I'm so excited for you to try this and I'd love to hear how it goes for you. Happy Baking!
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
I can’t wait to try this easy method !!! Thank you!!!!
Hi Staci! Thanks for checking it out and I'd love to hear how it goes for you!
@@RosiesKitchenAdventures you’re welcome and I will definitely keep you posted ❤️
@@stacisrainbownursery7825 Wonderful! Thank you!
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!
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!
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!
Great icant wait to try this out!!!!❤
This is exactly what I needed to see!! Thank you ❤
Thank you!! Finally I feel like I can do this! Easy to follow instructions
Hiiii Alesia! Thanks for checking out my video and I hope you give this a try. I promise sourdough doesn't have to be difficult! Have a wonderful week ahead ❤🙏
Thank you, that’s very helpful.
You are a genius! Thank you for sharing!
Looks yummy. I’m getting everything right with my bread except the bottom crust. You mentioned olive oil might help with that so I’ll give it a go.
Hi Barbara! Thanks for checking out the video. What's happening with your bottom crust?
Here you go:
00:00 Start
00:07 Explanation
01:40 Ingredients
01:50 Mixing
03:45 Folding
04:05 Starter care
04:45 More Folding
05:20 Folding into loaf form
05:40 Transferring to loaf pan
05:55 Proof overnight room temp
06:20 Baking
07:00 Results
07:28 Byeeeeeee
Legend! SOOO helpful! Thank you
Wow, this works amazing. I don’t want my bread that dark though as it’s not edible and a waste of such good crunch.
Good job.
Thank you so much.
Just wanted to note that you don't need to preheat your oven. This type of oven reaches the set temperature in about one or two minutes, so it doesn't affect the end result.
That's a great point!! Thanks so much for checking out my video and sharing your tip!
Thank you!!! Thank you!!! I’ve tried the”regular” sourdough style twice and it just never turned out right. First time to “firm”, not airy and the 2nd didn’t even rise😂. This turned out perfect the first time and is far more user friendly. Slicing is easier and taste so yummy.
Hiii Helen! Thank YOU for checking out my video and I'm so happy to hear that you found it helpful. BRAVO on your delicious loaf! Be well and happy baking ❤
@@RosiesKitchenAdventures I’d send picture but I don’t know how to do that 😂. But girl!!! Everyone loved it at work and are asking for orders ☺️.
@@dadamahe HAHA That's awesome and your coworkers are the luckiest ducks to be able to share your bread! 👏
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!
Thank you very much. Will let you know.m
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! 😄
Rosie a wonderful easy recipe, tried it with active yeast and results were.still amazing. Only I forgot to line pan with parchment and loaf stuck little to sides😢
Hiii! Wooo hooo! That's great to hear that this worked well for you with active dry yeast as I'm sure others have wondered about it. Ack...I've definitely forgotten the parchment before too! Thank you so much for checking out my video and letting us know how it turned out! Be well and have a wonderful week ❤
Is it as nutrient rich. That's 1of 2reasons wy I make it. Stomach issues and awesome taste of course. Can't wait 2try the recipe with my starter. Thank you
What is similar to sprouted whole wheat l. I only have whole-wheat. Can’t wait to try your recipe!
Hi Lilian! Standard whole wheat flour will work just as well in this recipe. I'm excited for you to try this and would love to hear how it turns out for you! Happy Baking!
Well my dough was overproof! It was much warmer so I quickly put it in fridge. It was a mess really hard to shape. Next morning I let it rise to near to rim of
tin, and bake. Got more tang then usual and sticky. Anyway it’s ok after
toast. Will try again!
@@pkh2833 Oh nooo! I'm so sorry to hear that the dough overproofed! My kitchen is usually 66-68 deg F so if yours is even a few degrees warmer, it can make a big difference in fermentation time. Putting it in the fridge is a perfect solution! Alternatively, you can try the schedule I go over in my insanely easy but faster sourdough video (th-cam.com/video/EFTsMdeJma4/w-d-xo.html) that is basically half the total fermentation time. This is what I do on especially warm days. Baking is such a journey and you're doing a great job figuring out how to adapt the process and make it your own! ❤
Thank you Rosie for getting back to me. I’ll check the recipe. I don’t have enough ‘cold’ starter that time so I used fed starter which I fed overnight.
@@pkh2833 Ahhh gotcha! Yes, that'll speed up the fermentation as well. I think the "insanely easy but faster" approach will work nicely as it can be made with fed starter. I'd love to hear your additional updates along the way. Be well!
Hi Rosie-I am so tired of feeding and discarding and I am going to try your method. I watched the video 3 times feel like I can do this!! Can you tell me how often you feed your starter?
Hi, Rosie. Your bread looks wonderful. I’ve been making sourdough once or twice a week for the past eight years. My starter came from Alaska and is supposed to be descended from the old sourdoughs of the gold rush days. Don’t know if all that’s true, but it’s always made delicious bread. My daughter brought it to me from Alaska dried on wooden spoon, came with instructions on how to revive, but no recipe. I researched and tried recipes until I came up with the recipe/method I use now. I’ll all about making bread with as little hands on time as possible and have been fermenting my bread in the fridge overnight, then baking in the morning.
I’m really intrigued with your method and plan to try it the next time I make bread. I do have one question - do you put something on your hands to keep the dough from sticking? You seem to be able to handle the dough with very little sticking to your hands. Thanks so much!
Hi, This looks amazing. I only have all purpose flour and regular whole wheat flour. will that work?
Hi! Yes, that should work. I'd love to hear how it goes for you. If you have any issues, let me know and we can troubleshoot it together!
This is brilliant!
Hiii! Thanks so much for checking out my video and I'm so glad you found it helpful! 🙏
Hi Rosie, Your sourdough loaf looks great! Planning to try your recipe and technique. Are you baking it in an Air Fryer oven? Thank you!
Ah good catch, Lorie! I'm baking it in a toaster oven. There is an air fryer setting but I'm just using the plain old "bake" setting at 400 deg F. Thanks for your kind words and for checking out the video :) Please let me know the recipe goes for you.
@@RosiesKitchenAdventures Hi Rosie, I baked a sourdough loaf using your recipe and it came out super. Thank you for sharing. I did not have a second metal Pullman loaf pan for the cover. Had a glass bread pan that fit well as a cover. Easy to view proofing and oven spring. Will be using your recipe and technique often. 😊 Kind regards. Cheers!
Hi Lorie! I'm so sorry for the delayed response as I'm not sure how your comment ended up in the filter pile! YIKES! Better late than never...I'm so glad you enjoyed the recipe and I love the glass cover! It would be so cool to see the oven spring. Thank you for letting me know and be well!
So pleased to find a recipe using a simplified process! Is the sprouted wheat flour also classed as a bread flour? Thank you.
Hi Rosa, thanks for checking out my video and that's a great question! It isn't marketed as a bread flour but the kind I use has 4g of protein per 30g of flour so it has a good amount of gluten for bread making.
Could I use rye flour instead of whole wheat? Love your channel, youre recipes are always amazing!
Hiii Madeleine! Thanks so much for supporting me and that's a great question! You can absolutely use rye instead of whole wheat here and keep the rest of the recipe the same. I also have a country sourdough rye bread recipe with caraway seeds and molasses that's great as well (my video: th-cam.com/video/hGPyAmH3vCE/w-d-xo.html). Have a wonderful weekend ahead! ❤🙏