Your method works because you are using a lower hydration dough than many other sourdough bakers use. Also, if you want consistent results, weigh your ingredients rather than measure by volume. This will ensure you have consistent hydration every time you do this whereas measuring by volume is imprecise. Small changes in hydration can lead to differences in dough handling (why you needed to add more flour during the mixing stage). There is nothing wrong with lower hydration doughs. They produce a tighter crumb making the bread good for sandwiches.
I used by Bosch for this recipe. I did weigh it, but just my way. I let the machine do most of the needing. Frig idea works, except I took my bread out 3 hours before. I was already in my pan, so went into oven. That 3 hours out gave me more rise.
The title of this video is absolutely wrong! The title says, "No-knead sourdough bread (no stretch & folds). What does this lady do? This lady uses a kneading machine and applies some stretch & fold to the dough! 🤔
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I love your approach...the no fuss Pandemic Way!! Keep up the vdo's, you are so fun!
Your method works because you are using a lower hydration dough than many other sourdough bakers use. Also, if you want consistent results, weigh your ingredients rather than measure by volume. This will ensure you have consistent hydration every time you do this whereas measuring by volume is imprecise. Small changes in hydration can lead to differences in dough handling (why you needed to add more flour during the mixing stage). There is nothing wrong with lower hydration doughs. They produce a tighter crumb making the bread good for sandwiches.
Thank you so much, been using your original recipe, but onto the future for me.
I’ve got a starter coming tomorrow from a homesteader. This technique is exactly what I’ve been looking for. I don’t want “open crumb” either.
I hope this worked out for you!
I used by Bosch for this recipe. I did weigh it, but just my way. I let the machine do most of the needing. Frig idea works, except I took my bread out 3 hours before. I was already in my pan, so went into oven. That 3 hours out gave me more rise.
Really appreciate your videos. What stove are you using??
You are so adorable, personality and allllll😊 your bread looks fabUlous ❤
😊😊 19:36
I think I will make this, but I can not find the recipe - can you Please give me the link to it?
Can I use just unbleached bread flour?
You sure can!
What mixer do you have?
I have the KitchenAid Artisan stand mixer. :)
It’s not “no knead” if using a mixer to knead.
Do you remember the temperature of the room while rising?
Sorry - not exactly, but we typically keep our house around 21 degrees.
The title of this video is absolutely wrong! The title says, "No-knead sourdough bread (no stretch & folds). What does this lady do? This lady uses a kneading machine and applies some stretch & fold to the dough! 🤔
You needed TWO comments in a row to get this off your chest?! Wow. Hope you feel better. 😂
@@MommyGearest Needed, you said it right because one is removed.
@@MommyGearest But tell me I'm not right, the title says easy no-knead sourdough bread and you use a kneading machine. Not logical, right?