I was about to throw in the floured towel on making sourdough bread. This is the best and most thorough explanation without getting overly scientific. The tip about the starter floating was a game changer! Thank you for this!
I have been watching videos on how to make a sourdough bread. I echo other comments that mention how well you explain all the steps. Thank you so much, Fiona. I will give it a try with much more confidence.
Hi Fiona, thank you so much for sharing this wonderful recipe! I just put my dough in the fridge, can’t wait to bake tomorrow. Don’t ever get discouraged by any mean comments you receive here, you’re a gem! I am so excited to watch your channel grow 🥖🌸
Wonderful tutorial.I am making bread ,but not with sourdough,I will have a go,now to find out how to make it. I have being making Irish brown,and soda bread in a casserole 🥘 for 45 years. People thought I was 😜.
I usually dance around in disgust at my bread making attempts. Don't be upset about my previous comment about the music. I have a thing called Otosclerosis (Waiting for an op at the moment) in my ears and I get angry when my ears get a "sound shock" which I did with yours, but the video was amazing and your technique was great, if I follow what you teach, I might be able to finally bake a loaf that is edible instead of using them as door stops. Am real happy you gave me the link to the re-done video, good on you and thanks for your reply, much appreciated. God bless.
Robert you are going to nail this sourdough bread making, just don't give up and follow my video step by step. just one thing make sure your starter is active and at least doubled its volume. I've had a lot of first time bread makers that have had great success. feel free to message me with any questions. and I am not upset at all.
Hi Fiona. You are just amazing. Could you show us how we can do our own starter from the beginning please? I use to have 4 years ago. It was very well but unfortunately dead . I tried last week but it smells very bad and i throw it . I really want to do it again. Hope to see your beautiful recipe. 🌹
elif yardim oh no your starter was doing good you shouldn’t have thrown it away. So it does have a very bad smell after about a week but as you feed it it the smell will go away. I will try to do a tutorial
Fiona, you are so helpful and so nice to answer everyone's questions. My question is can this bread be made with all-purpose flour only? My local store is out of flour at the moment.
Thanks, and yes of course you can for now. You might want to keep an eye on the hydration, so the recipe calls for 700g water, use 675g and if you feel your dough is still a bit dry add the other 25g water. have fun!
1. Hi dear, can I replace the all purpose flour with bread flour? Will the water be 700g still? 2. Mdm, will this recipe work if all the ingredients are reduced by half using bread flour? 3. What is the difference in texture if I use bread flour instead? 4. My problem with sourdough bread is it always turns out chewy n dense, can explain why? Thk you so much Ms Farzaneh.
Hi Fiona. I have been baking sourdough bread since Oct and I’m obsessed. Just finished baking your recipe and it’s wonderful. How can I send u a photo of my finished product. Lovely soothing video and I have seen lots!Thx. Sylvia
Thank you for your tutorial! Beautiful! When I take my starter from the fridge, do I need to bring it to room temperature before beginning to make the bread? My starter is stiff and not easily pourable.
Hi Fiona! For the second fermentation how long could I leave it on the fridge? I started at night so I’m not sure if I can leave it for 24 hrs? Tomorrow morning I will finish the first fermentation
how would you go about getting a slightly tighter crumb on the bread, mine had lots of holes in which the butter melted through, would doing less folds work ?
Great question, it could be many reasons for that to happen, but I'll run some by you and you try to figure out what went wrong. You may be using too much flour in the final shaping Not giving enough time for the first fermentation (rise) so look at your dough it should have risen 20-30 percent in volume, if not leave it outside the fridge for an hour before shaping. Not scoring your bread deep enough when you put the bread inside. Not enough tension in your dough when shaping it. Try these and see if it helps.
Hello Fiona, when I make my sourdough bread and before shaping it doesn't come smoothly as yours at the minute 5:50 as mine be rigid, what could be the reason? thanks
There could be many reasons, maybe it hasn't been proofed enough and it need more time to sit, make sure it has gained 20 to 30 percent volume before shaping it.
My dough doesn’t look anything like the video either, quantity and smoothness. I’ve been baking bread a long time and a similar method for over 6 years.
MegaDniela hi, starter is something that you have to keep feeding in order to keep it active and alive. I’ve found new technical to play around with the starter so it doesn’t require so much attention. I think I’ll make a new tutorial for that
I have a new oven that is horrible. Can’t make a pizza in it. It’s a kitchen aid. Even with research I didn’t see that this was a poor choice until I tried to make pizza. What oven do you have.?
I wish somebody says exactly what kind and what brand of flower they use. I watched so many videos and my dough does not look poofy . It spreads flat, it’s sticky and hard to work with.
So I use the all purpose flour from King Arthur but from the sound of it it doesn’t look like you have a problem with the flour. My recipe would work with any kind of all purpose flour. The problem you are having could be maybe because you are not measuring everything right, check your scale, or checkout the consistency of how my dough looks right at the beginning and add more flour to achieve that. Best of luck don’t give up this is a beautiful bread to master
oh dear I'm very sorry it didn't workout for you, and the tortures music. I have a lot of first time successful bread makers out of this recipe and technic. cheers to you for hanging in there for 17 days.
That music in the background is sooooooo annoying - it is hard to understand what you are saying. A lot of people think that a video has to have music in the background. WHY!!!!!!! it is so offputting and most people have it too loud. And no, I don't hate music I earned my living all my life playing and teaching music, it just does not suit informational videos, especially when it is too loud, as we really do want to hear the information particularly, in my case, when I am learning to make soudough bread, not dance around the kitchen.
hi Robert, This bread video was one of my first videos I made on TH-cam and the music was not the best choice, unfortunately tube doesn't allow me to change the music on it so that is why I specifically made another updated version of fool proof sourdough bread making video without the music. And also dancing around the kitchen once in a while is not a bad idea especially when the bread comes out of the oven.
Fiona you are the best -- I love your cool, calm manner!
I was about to throw in the floured towel on making sourdough bread. This is the best and most thorough explanation without getting overly scientific. The tip about the starter floating was a game changer! Thank you for this!
You are so welcome!
Fiona, I made my first sour dough bread using your tube and it came out perfect! Thank you! My husband thanks you too.
You’re the best! I use your recipe always
I have been watching videos on how to make a sourdough bread. I echo other comments that mention how well you explain all the steps. Thank you so much, Fiona. I will give it a try with much more confidence.
That is great, can't wait to see your bread
Hi Fiona, thank you so much for sharing this wonderful recipe! I just put my dough in the fridge, can’t wait to bake tomorrow. Don’t ever get discouraged by any mean comments you receive here, you’re a gem! I am so excited to watch your channel grow 🥖🌸
You are so sweet, thank you. I love doing what I do, sharing beautiful food from my kitchen the way I make it. Enjoy your bread
Wonderful tutorial.I am making bread ,but not with sourdough,I will have a go,now to find out how to make it.
I have being making Irish brown,and soda bread in a casserole 🥘 for 45 years.
People thought I was 😜.
YOU have made the BEST, EASY TO FOLLOW video yet! Thank you so very much!
You're welcome! Thank you. I want everybody to be able to make this delicious bread.
Excellent description. Can’t wait to try your recipe!
Fiona your videos are the best! You explain very well !
Love it !
Glad you like them!
HI Fiona,
Thank you for your lovely tutorial on your amazing sourdough. Please tell me what the protein content of your flour is?
I usually dance around in disgust at my bread making attempts. Don't be upset about my previous comment about the music. I have a thing called Otosclerosis (Waiting for an op at the moment) in my ears and I get angry when my ears get a "sound shock" which I did with yours, but the video was amazing and your technique was great, if I follow what you teach, I might be able to finally bake a loaf that is edible instead of using them as door stops. Am real happy you gave me the link to the re-done video, good on you and thanks for your reply, much appreciated. God bless.
Robert you are going to nail this sourdough bread making, just don't give up and follow my video step by step. just one thing make sure your starter is active and at least doubled its volume. I've had a lot of first time bread makers that have had great success. feel free to message me with any questions. and I am not upset at all.
Thank you, the best video so far i have seen. Thank you.
love it! thank you
Super great explanations. Great calm voice. Thank you
That is so kind of you thank you 😊
Excellent video, you have very patient soothing voice, easy to follow and understand, thank you! 😍😊👏👏💖💖💟
That is so kind, and nice. Put a big smile on my face. Thank you
Wow! This is a wonderful video and recipe! Thankyou so very much! God bless you
Hi Fiona. You are just amazing. Could you show us how we can do our own starter from the beginning please? I use to have 4 years ago. It was very well but unfortunately dead . I tried last week but it smells very bad and i throw it . I really want to do it again. Hope to see your beautiful recipe. 🌹
elif yardim oh no your starter was doing good you shouldn’t have thrown it away. So it does have a very bad smell after about a week but as you feed it it the smell will go away. I will try to do a tutorial
Looks wonderful. Do you need to make any adjustments when using whole wheat flour?
I am from Roumania.Wonderfull the bread.I will make sourdough bread.
Loredana Pop can’t wait to see your bread.
Perfect! Well done! This is the way!
Very good video . I'm making this bread as I'm watching you. Thank you 💕
Great video, Fiona, thank you. I did find the music rather loud and distracting, sorry.
Do you have the full written receipe somewhere? Thank you.
Loved your video! Could you please share the starter recipe ???
I have a TH-cam video on how to make your starter
Great tutorial, you are a wonderful teacher. BTW, I liked the background music.
You are so kind. Thank you
Can you do a video on how you put that beautiful floral design on the top of the loaf?
Fiona, you are so helpful and so nice to answer everyone's questions. My question is can this bread be made with all-purpose flour only? My local store is out of flour at the moment.
Thanks, and yes of course you can for now. You might want to keep an eye on the hydration, so the recipe calls for 700g water, use 675g and if you feel your dough is still a bit dry add the other 25g water. have fun!
1. Hi dear, can I replace the all purpose flour with bread flour? Will the water be 700g still?
2. Mdm, will this recipe work if all the ingredients are reduced by half using bread flour?
3. What is the difference in texture if I use bread flour instead?
4. My problem with sourdough bread is it always turns out chewy n dense, can explain why?
Thk you so much Ms Farzaneh.
I like your method of the hand👍
thank you
Fiona, do you have a recipe for just one loaf? Thank you best video I’ve seen
That’s fantastic! Thank you. Just cut the ingredients in half and also checkout my new updated sourdough bread video
Thank you for a wonderful tutorial 🙏
You’re welcome 😊
How is the crumb look like? Notice that u had long fermentation over 2 days, does the bread taste sour.? Tks
It looks and tastes great and no its not sour it does have lots of flavor being in the fridge.
Hi Fiona. I have been baking sourdough bread since Oct and I’m obsessed. Just finished baking your recipe and it’s wonderful. How can I send u a photo of my finished product. Lovely soothing video and I have seen lots!Thx. Sylvia
So glad! dm me on my instagram please
@@CookingWithFiona hi Fiona. I can’t find u on Instagram. What does ur page look like? Sylvia
@@sylviacodina3200 Hi Sylvia, its @cookingwithfiona
You’re the best, Fiona!! Xoxo Lili
Beautiful bread! 👏🏻
thank you
Hello, can you make this bread with almond flour or/coconut flour? I'm not supposed to eat all purpose flour.
Thank you for your tutorial! Beautiful! When I take my starter from the fridge, do I need to bring it to room temperature before beginning to make the bread? My starter is stiff and not easily pourable.
Please watch my sourdough starter tutorial I explain everything there.
fabulous! Love you Fiona!
Awh, thank you.
Thanks a lot
Thanks for the tutorial! If I want to bake only one loaf can I use half of your recipe? Will it still work?
Yes of course you can. You can also bake 2 loaves of bread and freeze one
Hi Fiona, do you make buckwheat bread?
Great video very encouraging. Thank you.
So glad! Thank you
hey, i was wondering what weight the starter is roughly before the feeding? thankyou :)
timeout0000 roughly about 2 tbs
Can you please make a video on how to make multi seeded sourdough?
great idea.
I just put mine in the fridge at 7 am, could i possibly bake one this afternoon late? Really how many hours does it need in the basket in the fridge?
Yes just take it out 2-3 hours before baking it so you get that rise you need. The warm temperature will expedite the rising of the dough.
Hi Fiona! For the second fermentation how long could I leave it on the fridge? I started at night so I’m not sure if I can leave it for 24 hrs? Tomorrow morning I will finish the first fermentation
Hi for the second fermentation leave it in the fridge for about 10 hours
great bread!
Thank you 😋
Pls make do tutorial about starter 😊
ACh. Ok I’ll work on it this week
What flour do you use? Most of them promise to be the best :)
I mainly use king Arthur, but this recipe works with any high quality flour
Hi. great video. so no yeast? just starter?
Fuzz Young thank you. Yes just starter.
@@CookingWithFiona Thanks! Keep up the good work!
how would you go about getting a slightly tighter crumb on the bread, mine had lots of holes in which the butter melted through, would doing less folds work ?
Great question, it could be many reasons for that to happen, but I'll run some by you and you try to figure out what went wrong.
You may be using too much flour in the final shaping
Not giving enough time for the first fermentation (rise) so look at your dough it should have risen 20-30 percent in volume, if not leave it outside the fridge for an hour before shaping.
Not scoring your bread deep enough when you put the bread inside.
Not enough tension in your dough when shaping it.
Try these and see if it helps.
@@CookingWithFiona cheers for the reply i will try change what you have said next time :)
Hi! What kind o flour you use? Thank you
I use all purpose and whole wheat flour
Wonderful tutorial! I’m excited to try the recipe. I know this may seem like a silly question, but where are your kitchen towels from? I love them!
Hi Fiona , What's the room temperature like ?
R Basaerian hi, great question. It’s in low 70s.
Hi Fiona the bread is Tartine ??
Yes its the tartine way
Hi Fiona! I'm a beginner. I'm so nervous to start this recipe lol. I will let you know how it went.
That is so exciting, don’t be nervous just try to have fun with it. I can’t wait to see how it goes
@@CookingWithFiona I will tag you on Instagram so you can see the result.
@@CookingWithFiona my instagram handle is @iheartrm
Great video, I should start in no time but I was wondering if I want to add some favor like garlic it would be with the salt rigth?
Great question, I'm actually in the process of making another TH-cam tutorial to show you how to incorporate different flavors in your dough.
The music is annoying. The content is perfect though, very easy to follow. Thanks
I am sorry about the music, I'm very new and learning a lot with each video. The bread is amazing don't let a little music stop you from making it.
Hello Fiona, when I make my sourdough bread and before shaping it doesn't come smoothly as yours at the minute 5:50 as mine be rigid, what could be the reason? thanks
There could be many reasons, maybe it hasn't been proofed enough and it need more time to sit, make sure it has gained 20 to 30 percent volume before shaping it.
My dough doesn’t look anything like the video either, quantity and smoothness. I’ve been baking bread a long time and a similar method for over 6 years.
Can you give the measurements in cups
Hi Fiona, how do you take care of the starter? I saw many videos but I founf them confusing and too demanding. Is there an easy way?
MegaDniela hi, starter is something that you have to keep feeding in order to keep it active and alive. I’ve found new technical to play around with the starter so it doesn’t require so much attention. I think I’ll make a new tutorial for that
I made a bet with myself you weren’t going to show the crumb and I won.
I have a new oven that is horrible. Can’t make a pizza in it. It’s a kitchen aid. Even with research I didn’t see that this was a poor choice until I tried to make pizza.
What oven do you have.?
Oh no that's a bummer, I have a Thermadore oven
@@CookingWithFiona Thank you, I'll be replacing mine within the next yr. The virus has caused some financial adjustments.
The whole grain non gluten is impossible to look like this
I wish somebody says exactly what kind and what brand of flower they use. I watched so many videos and my dough does not look poofy . It spreads flat, it’s sticky and hard to work with.
So I use the all purpose flour from King Arthur but from the sound of it it doesn’t look like you have a problem with the flour. My recipe would work with any kind of all purpose flour. The problem you are having could be maybe because you are not measuring everything right, check your scale, or checkout the consistency of how my dough looks right at the beginning and add more flour to achieve that.
Best of luck don’t give up this is a beautiful bread to master
How about explaining what was that little bit of flour for that you quickly tossed on top of the dough? Kinda slipped that in with no explanation.
Thank you for catching that. I am very new at making these videos. That little flour is really optional you could do without
It took 17 days not counting the god awful music I had to listen to while being tortured. And yes, the fourth thumbs down is mine.
oh dear I'm very sorry it didn't workout for you, and the tortures music. I have a lot of first time successful bread makers out of this recipe and technic. cheers to you for hanging in there for 17 days.
That music in the background is sooooooo annoying - it is hard to understand what you are saying. A lot of people think that a video has to have music in the background. WHY!!!!!!! it is so offputting and most people have it too loud. And no, I don't hate music I earned my living all my life playing and teaching music, it just does not suit informational videos, especially when it is too loud, as we really do want to hear the information particularly, in my case, when I am learning to make soudough bread, not dance around the kitchen.
hi Robert, This bread video was one of my first videos I made on TH-cam and the music was not the best choice, unfortunately tube doesn't allow me to change the music on it so that is why I specifically made another updated version of fool proof sourdough bread making video without the music. And also dancing around the kitchen once in a while is not a bad idea especially when the bread comes out of the oven.