You're the best sourdough TH-camr on here, I've wondered why sometimes I make great loafs (and other sourdough stuff) but other times it's a disaster and this helped a ton. Thanks!
Wow, thank you for your sharing. It's Saturday, I will try again using your tips yesterday from another video and this one. I still can't control the temperature in the room though, haha... let's see...
You are welcome don’t worry about it get a thermometer and check your dough temp the first few times you need to keep you eye and your dough to see how it changes once you have timing according to your atmosphere then you are good to go smell the dough feel the dough observe all the process ✌🏼 and since you live in hot climate right after using starter put it into the fridge
Now as you know from my ticktock (if you know who I am on there 😂) I make bread often. This dough for me had the same feeling as if I used a recipe with more water. I normally use 325g water to 500 flour. This dough had the feel of me using 350g of water. It’s getting ready to cook soon. Im in the middle of baking other loaves. This one I will do last because I’m gonna try your method with baking it not in the Dutch oven.
I wish I could post on here how my loaf came out. You guys gotta follow his technique and recipe. I posted a video on my TikTok. It was awesome. I thought I messed it up
That’s perfect temperature should be around 78 if more than this there is a risk of overproofing if less than this you need to let it rest at room temp before put it in to the fridge something between 15 min up to 1 hours sometimes cause the dough with less temp not gonna change a lot during the cold proof ✌🏼 even with 77 f sometimes I let it seat for 10 to 15 min then transfer it into the fridge cause my preference is very light crumbs keep baking and thanks for watching my channel
Yes about the same 20 min with lid and 20 min lid off . Unless you bake in one of those toaster small ovens in that case you can bake up to 250 then reduce to 230 otherwise everything would be the same ✌🏼(and about baking stone you don’t need it with an upside down tray follow by another extra pan you are good to go try open baking later th-cam.com/video/VxmwkJ7SMl0/w-d-xo.htmlsi=XiQrx0w4FWNstCzN
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This recipe is so goated i have been making my sourdough with too much hydration and that was the key for me to a perfect loaf thank u so much 😁
Glad I could help keep baking thanks for the comment ✌🏼🫡
Me encanta ver esa obra maesta que sale de tus manos, eres un genio...enhorabuena maestro!!
👍👏👏👏✌️
Thanks for watching my video and beautiful comment ✌🏼👍
You're the best sourdough TH-camr on here, I've wondered why sometimes I make great loafs (and other sourdough stuff) but other times it's a disaster and this helped a ton. Thanks!
So glad if I could help feel free to ask any question you had keep baking thanks for the comment ✌🏼
Omg thank you so much so helpful ! ✨
Glad I could help keep baking thanks for the comment ✌🏼
keep uploading I love how straight forward your content is
Happy to hear that thanks for watching my channel ✌🏼😊
Thank you 😊
You are welcome
Прекрасный хлеб!
Thanks 🙏
Wow, thank you for your sharing. It's Saturday, I will try again using your tips yesterday from another video and this one. I still can't control the temperature in the room though, haha... let's see...
You are welcome don’t worry about it get a thermometer and check your dough temp the first few times you need to keep you eye and your dough to see how it changes once you have timing according to your atmosphere then you are good to go smell the dough feel the dough observe all the process ✌🏼 and since you live in hot climate right after using starter put it into the fridge
Making this recipe as we speak. Just did my first 30 minute rest and shape. Now I wait an hour for the next step!
Sounds great! 😊
Now as you know from my ticktock (if you know who I am on there 😂) I make bread often. This dough for me had the same feeling as if I used a recipe with more water. I normally use 325g water to 500 flour. This dough had the feel of me using 350g of water. It’s getting ready to cook soon. Im in the middle of baking other loaves. This one I will do last because I’m gonna try your method with baking it not in the Dutch oven.
I wish I could post on here how my loaf came out. You guys gotta follow his technique and recipe. I posted a video on my TikTok. It was awesome. I thought I messed it up
So glad to hear my video could help appreciate your support and comment 🫡❤️
Thank you
You're welcome ✌🏼
When you took temp prior to being in frig. Can you explain more. I didn’t understand at what temp you put in frig. My dough is usually 77-78 degree f
That’s perfect temperature should be around 78 if more than this there is a risk of overproofing if less than this you need to let it rest at room temp before put it in to the fridge something between 15 min up to 1 hours sometimes cause the dough with less temp not gonna change a lot during the cold proof ✌🏼 even with 77 f sometimes I let it seat for 10 to 15 min then transfer it into the fridge cause my preference is very light crumbs keep baking and thanks for watching my channel
are those oven temperatures the same if making my loaves in a dutch oven?
i only bake mine in my dutch oven because i don’t have an oven stone.
Yes about the same 20 min with lid and 20 min lid off . Unless you bake in one of those toaster small ovens in that case you can bake up to 250 then reduce to 230 otherwise everything would be the same ✌🏼(and about baking stone you don’t need it with an upside down tray follow by another extra pan you are good to go try open baking later
th-cam.com/video/VxmwkJ7SMl0/w-d-xo.htmlsi=XiQrx0w4FWNstCzN