This recipe is right on time, thank you Leo! Two questions about the recipe: What are the temperature dependencies referenced in the line [50g starter 10% (feed 12 hours or less, depending on your temp, before mixing)]. Also, what do the percentages mean in the Starter and Water lines? Is this something we have to measure along with the grams?
So if you are mixing while is hot let’s say 27 degrees it won’t take 12 hours to rise up t will be in less time. 50% of starter is calculated by flour quantity multiply by 50 equal 50. Let’s say 500g of flour X 0.10% = 50g of starter. Same apply for hydration, hope it makes sense. 🫶🏾
Amazing bread!!! I've got just one question. How do you keep your bread from closing off at the score line while baking? I bake at the same temp and get amazing oven spring but I have to score multiple times to keep the ear.
Hi Leo ! Cinthya from Mexico. I tried the Soultana bread tonight. My question is, why my dough was sticky duting the shaping part. I could not shap my bread. :(
You’re bread looks amazing, 🥰🥰
🫶🏾
Classic French method, very nicely done.
And a joy to watch.
👍
Hi, happy to see you working... doing what you love to do.♥️🇯🇲
🫶🏾🫶🏾
Leo
Bom dia.
Fiz a receita do Bun, ficou uma delícia muito macia a massa. Amei i❤.
Comi três em.5 minutos.
Obrigada por compartilhar suas receitas
😁😁😁 muito bom ouvir que tiveste um sucesso. 🫶🏾🫶🏾
Wow... love watching the entire process.❤🇯🇲
🤗🤗
Thanks Leo for your hard work🩷💪
❤️❤️
Hmmmmm yum yum
❤❤yummy
Mmm...nom nom nom 😋
I have recently found your channel! Grateful to be apart of your journey you are inspiring me and my own baking
Thank you. Welcome on board ❤️
🔥🔥🔥
Muito bonito esse pão 🍞
E bem gostoso
Thanks!!It looks delicious!
👌🏾
This recipe is right on time, thank you Leo! Two questions about the recipe:
What are the temperature dependencies referenced in the line [50g starter 10% (feed 12 hours or less, depending on your temp, before mixing)].
Also, what do the percentages mean in the Starter and Water lines? Is this something we have to measure along with the grams?
So if you are mixing while is hot let’s say 27 degrees it won’t take 12 hours to rise up t will be in less time.
50% of starter is calculated by flour quantity multiply by 50 equal 50.
Let’s say 500g of flour X 0.10% = 50g of starter.
Same apply for hydration, hope it makes sense. 🫶🏾
Great video, thank you!
Glad you liked it!
Thank you ✨🙏✨
You are so welcome
Thank you 🙏🥰
You’re welcome 😊
Amazing bread!!! I've got just one question. How do you keep your bread from closing off at the score line while baking? I bake at the same temp and get amazing oven spring but I have to score multiple times to keep the ear.
It would help if you had a very sharp blade, you can flour th dough so easier to cut
Thank bro for teaching me how to make this bread, as Indonesian for me it's bit difficult 😢
My pleasure 😊
Hi. Can you share how you made your starter. Thank you
🇿🇦🇿🇦🇿🇦
👊🏾👊🏾👊🏾
When bulk fermenting, are you looking for a double-volume rise, or do you go for less and let the rise continue after shaping in the refrigerator?
Double volume then preshape
Just discovered this guy's channel. Amazing baker and amazing bread! Are you based in the UK dude? Would love to buy your bread.
Hey, thanks for being here. Yes I’m in the uk in Sevenoaks
@@leothebaker Ah ok, not that far from you. Do you have a shop on the high street then?
@@Jxtb9904 I do pop up in Otford Fridays 8-9 and Nizels
@@leothebaker Thanks so much, will come down and buy some bread from you soon 👍
@@Jxtb9904 see you then
How long do you let the dough rest after pre shaping, before it’s final shaping? Do you bake the loaf right after taking it out of refrigerator?
I live for 15 minutes, resting until the final shape. Yes I bake consecutive from the fridge
Hi Leo ! Cinthya from Mexico. I tried the Soultana bread tonight. My question is, why my dough was sticky duting the shaping part. I could not shap my bread. :(
Did you take the water out of the fruits? I forgot to Mention it in the video.
Hi! Have you ever soaked the raisins in rum?
H not yet
Thanks for correction
But how will the dough rise ? I’m learning, is it baking powder
Sourdough starter
My mixer only has one speed 😒, how long would you mix the dough for in the mixer?
8-10 minutes and do window pane test
You didn’t add yeast
It’s sourdough no yeast