Tried baking this today. It’s the best SD bread so far! The bread is so airy and soft. Thanks for sharing this recipe! ❤ I am new to SD, have learned so much from your video on open crumb! Thanks again!
That’s an amazing story of a sourdough loaf. Made with lots of patience and love. The end result is out of this world! And the crunch! So satisfying. Thanks for sharing
Made it this morning and absolutely amazing!! Must be the best one I've made so far... I went with 70% AP and 30% rye. Also made your multi-seed one at the same time... also delicious. Thanks for sharing!! So many variations on SD. :)
Great recipe! Thanks Abby. I have all unsalted French butter, but for this recipe, I can make salted butter. I like the way you would remove the loaf from the Dutch oven for the second bake. I shall try that.
Ah que pão delicioso, fiz ontem e assei hoje, adorei a textura do miolo um pouco úmido com alvéolos pequenos e uniformes e uma casca fina e crocante! obrigada!
Very good job It s like soft ciabata bread Yes good job I like to do the same mixed different methods to get something I like now l learn how to make soft ciabata bread Except I use whole wheat flour Thank you
Thanks for your sharing! I must try💪🏻 If I would like to have your beautiful ear, may I know when can I score it? Before preheat the oven or before put into the oven ?
You are just SUPER !!!👈 Please tell me what type of flour do you take for your bread? So I could find the same flour in my country. Thank you in advance!!!😊
amzing loaf and i wanted to follow your recipe!!! May i ask how big is your glass container using for coil fold? Do we really need a glass container for it? Any particular reason to bake the loaf out from the DO?
love your sourdough bread sudscribed! I love to use sourdough starter on baking . however, we don't have bread flour in Turkey i use AP flour, have not made a perfect one yet, thanks for sharing hope to see more coming up good luck!
It seems so healthy, It's just amazing, but it takes lot of time and needs lot of patience, we eat bread every day and if I make it that way 🤔🙄🙄, thank you so much for sharing
Hi SOURLOTTI WHAT A BEAUTIFUL BREAD MAKES ME HUNGRY ebb you has it got any yeast I it can u let me know please need to try it GOD BLESS U FOR SHARING XX
Do you need to drain off any excess water from the seed soaker? Would it not affect the hydration level if there were excess water? I have done a seeded loaf recently that had quite a bit of excess water from soaking (perhaps because I substituted flaxseed, which is highly absorbent, with other less absorbent seeds). I drained off the excess, and it worked well. Just wondering if it is a necessary precaution to take? Your bake and video is really amazing! Keep inspiring!
Hi! Yes, please drain the excess as we don’t want to add additional hydration to the dough. Adding too much hydration to the dough will be challenging to handle, especially for beginners. Thank you and i hope you enjoyed it! Goodluck
Hello, really loved your recipe and im making it the 2nd time now. Problem is i forgot to cover it with oats before putting in banetton. I i still put oats tomorrow before i bake them?
Abby you are an amazing baker. Your technique is brilliant. Love watching you bake. Thanks for sharing with us
Thanks so much!
Woooow Amazing Recipe a nice Recipe thanks for sharing such a nice Recipe 👍👍😊😊😊
Thanks a lot
@@SourlottibyAbby you welcome 🙂
Another amazing video! This has already become one of my favorite bread! Your videos are always so detailed, clear and soothing!
Thank you for your encouragement, Jasmine 💛 I truly appreciate it from bottom of my heart 🥰
La vidéo est parfaite !!
Le pain a la faim est génial👌💯👌
Appétissant 😋 que dire du dernier moment avec son oeuf...😋💯👌😋👌💯💯 Wow fabulus 🤗 bravo 👏🤩
Excellent video and recipe. Thanks for sharing
Pleasure of mine. Thanks for dropping by!
Made this for the first time turned out amazing ty
well done!
Tried baking this today. It’s the best SD bread so far! The bread is so airy and soft. Thanks for sharing this recipe! ❤ I am new to SD, have learned so much from your video on open crumb! Thanks again!
I need to try this bread recipe❤
Thank you very much🙏🏻One of my favorite recipes ❤️
Amazing baking video
That’s an amazing story of a sourdough loaf. Made with lots of patience and love. The end result is out of this world! And the crunch! So satisfying. Thanks for sharing
Glad you enjoyed it!
So yummy 😋😋😋
Beautiful loaf!Thans
Thank you for sharing this sourdough recipe. I have just tried baking, and it tastes superb yummy😋😋
Thanks for liking!
Thank you for sharing. I will try this recipe
Thank you very much!! This recipe is really great! Love it! Waiting for your new recipe :)
Muy rico el pan, será mi favorito. Gracias por la receta, un abrazo desde Lima, Perú.
Excellent!
Very delicious and healthy bread
Wonderful, thank you so much for posting!
Glad you enjoyed it!
شكرا لك.. واضح انه لذيذ جدا ماشاء الله.. سوف اجربه
Really looks like a tasty moist sandwich bread, even perfect for toast, going to try, thanks!
I love your tiny little butter chopper knife!
So do i hehe! Thanks!
今天用你的食谱做了这只面包，外脆里嫩很香，非常好吃，感谢你的分享!
谢谢你喜欢
Wow superb!i have to try this..i love your video..nice and soothing
🥰🥰🥰 thanks!
Oh my goodness
To die for!
Thank you
Patricia
My name is Abby
Excellent crumb structure! Great fermentation control!
Thank you for your kind words
Ilike this lady nice work😋😘👍
Thank you so much
@@SourlottibyAbby uwelcom where u from plz iwante contacte u🥰
Very yummy and healthy!
Thank you. Indeed me and my family's favourite loaf!
Made it this morning and absolutely amazing!! Must be the best one I've made so far... I went with 70% AP and 30% rye. Also made your multi-seed one at the same time... also delicious. Thanks for sharing!! So many variations on SD. :)
Glad you enjoyed it!
Everything looks easy when you made it
practice makes perfect!
Wow 😍
Super lecker sieht das Brot aus 😍🤤
Danke fürs teilen 🙏
Send you hello from Germany 👋😊
Es increíble tú pan ,muy laborioso, por lo que puedo deducir ¡¡¡¡que debe de estar increíble!!!!!!!
Прекрасный конечный результат!
Nice result :)
Thanks!
Great recipe! Thanks Abby. I have all unsalted French butter, but for this recipe, I can make salted butter. I like the way you would remove the loaf from the Dutch oven for the second bake. I shall try that.
Yes that works! Thanks
just straight perfection.. wow
Amazing bread!!!!!
Super👏🏻👏🏻👏🏻👏🏻
Thks for the awesome video, will try it out! 🥰
really looks like delicious. I have been a few months didn’t touch SD bread 🥖. Like 👍 you made great job 👏
Thank you
Thanks!Absolutely beautiful! Looks really yummy
Hope you enjoy
You had me at that little butcher knife!! 😍😍 Now I want one in my life! 😂
Ah que pão delicioso, fiz ontem e assei hoje, adorei a textura do miolo um pouco úmido com alvéolos pequenos e uniformes e uma casca fina e crocante! obrigada!
Love your videos 💕 . Detailed yet easy to follow. Thanks
Thanks sandra!
looks amazing, will it be possible for you to make video about making the starter. Thank you
Hi! I have just uploaded the tutorial on my youtube channel, hop on to the video here -> HOW TO MAKE SOURDOUGH STARTER: bit.ly/3BJrPTG
I saw the video and it's amazing, really throughly explanation!! Thank you 🤗
I baked 2 loafs this morning ,very nice and super soft as you said ,I'm so glad i try your recipe and method ,thank you so much
Yums! Happy that you like it
Very good job
It s like soft ciabata bread
Yes good job
I like to do the same mixed different methods to get something I like now l learn how to make soft ciabata bread
Except I use whole wheat flour
Thank you
What a beauty. Oh my
Thank you for your kind words
This is an excellent video, I am trying out your recipe. Your step by step instructions were useful. Thank you so much
You are so welcome!
What an amazing job , i will definitely try this recipe. ❤️
Please do! Enjoy xx
Hi Abby tthank you so much will try this on the weekend hopefully it will trun out good like yours fingers cross . I will let you know
Best of luck!
Thanks for your sharing! I must try💪🏻 If I would like to have your beautiful ear, may I know when can I score it? Before preheat the oven or before put into the oven ?
Grata por compartilhar 🌹
وصفة رائعة ......برااافووو...!
لكل من يهتم بالأكل الصحي ويريد تغيير نمط عيشه يتفضل ومرحبا بالجميع
This recipe is so interesting. Can I replace the rolled oats with instant oats instead n flaxseeds. Thanks.
I can’t stopped making this bread, it is the best👍🏻👍🏻. Abby, May I know if I want to add walnut, what should I do?
Thank you! you may replace the seeds with equal amount of walnuts (toasted and soaked)
"Thank you, for this easy and simple recipe. I will try this soon in my chanel"
Looking great 👍😋
Thanks 😊
Pure art Bravo
This is the best looking loaf of bread, so much patience! Now I know why it costs so much.
Yes, sourdough need lots of effort but its all worth it!
@@SourlottibyAbby sure hope you run a cafe or teach at a school, your knowledge and passion are priceless!
Looked do good - i had to try it!!! Changed proportions a little bit. Awesome result!!! Thank you for great recipe!
Yums. You're most welcomed!
Maravilhoso!
Bravissima!
Awesome thanks mam you are truly talented 👌🤗🤩
Very stasty 👍👍👍👍👍 thanks 🤝❤️🌻🌻🌻
You are just SUPER !!!👈
Please tell me what type of flour do you take for your bread?
So I could find the same flour in my country.
Thank you in advance!!!😊
Hi! I use bob's red mill artisan for this one. I don't fix to one brand, any flour with 12% protein works perfectly.
Looks so delicious wish I could eat it but oats is not keto approved. Really looks awesome
Pão maravilhoso e lindo.
Thank you for the wonderful sharing! Gorgeous n yummy looking loaf, will attempt it soon 😋
❤️ ❤️
It looks delicious😋
amzing loaf and i wanted to follow your recipe!!! May i ask how big is your glass container using for coil fold? Do we really need a glass container for it? Any particular reason to bake the loaf out from the DO?
thank you for sharing your lamination + inclusion technique! beautiful result.
Thank you so much!
Such a wonderful sourdough! But I think I better buy for it. 😁
love your sourdough bread sudscribed! I love to use sourdough starter on baking . however, we don't have bread flour in Turkey i use AP flour, have not made a perfect one yet, thanks for sharing hope to see more coming up good luck!
Hello! What kind of flour do you use? % protein? I use an all purpose flour with 11.5% protein and wholewheat is 13.5%. My breads turn out great.
Exelente 👍
This is just lovely! Looks amazing!!! Well done! Will try the recipe 😋
nice 😋😋👍👍🙏🏻🙏🏻🤓🤓
😮Danish butter 😊
Looks very nice ? Can I have some ?
تبارك الله عليك 👍👍👍👏👏👏👏👏
Love it!!!
Thanks love!
Abby,thanks a lot for this beautiful recipe. It's the best loaf of my life. These 69 dislikes nothing understand in sourdough🌹
Muito obrigada
Amei
@@noemiamariadossantos8166 çf fl
This is such a clear and instructional video, thank you!
May I ask if there is a non-lamination way to make this loaf?
You can skip lamination and add the soaker during salt stage. Less messy!
@@SourlottibyAbby thank you!
❤️❤️yum yum yummy!❤️
This video made me discover your channel and I'm so glad, I'm subscribed now! Tysm for sharing 🥰
happy to share!
Ilike ur name 😋😍
Champion lah you.
😄
لكل من يهتم بالأكل الصحي ويريد تغيير نمط عيشه يتفضل ومرحبا بالجميع
Супер! Спасибо!
Excelente!!
Beautiful! A labor of love 💕
You are so kind, thank you!
It seems so healthy, It's just amazing, but it takes lot of time and needs lot of patience, we eat bread every day and if I make it that way 🤔🙄🙄, thank you so much for sharing
Hi , The bread looks great , what is the size of the Dutch oven you are using and the brand.? Would be most grateful for any information. Thanks
Hi! Its from IKEA, i supposed its 26cm in length!
@@SourlottibyAbby Thanks ! I love you ! 💕😘
Sensacional parabéns 👏🏻👏🏻
what is the banneton liner you are using. where did you buy it?? Thanks
好漂亮
Hi SOURLOTTI WHAT A BEAUTIFUL BREAD MAKES ME HUNGRY ebb you has it got any yeast I it can u let me know please need to try it GOD BLESS U FOR SHARING XX
Do you need to drain off any excess water from the seed soaker? Would it not affect the hydration level if there were excess water? I have done a seeded loaf recently that had quite a bit of excess water from soaking (perhaps because I substituted flaxseed, which is highly absorbent, with other less absorbent seeds). I drained off the excess, and it worked well. Just wondering if it is a necessary precaution to take? Your bake and video is really amazing! Keep inspiring!
Hi! Yes, please drain the excess as we don’t want to add additional hydration to the dough. Adding too much hydration to the dough will be challenging to handle, especially for beginners. Thank you and i hope you enjoyed it! Goodluck
Thanks for sharing as always. Could you give some tips on how to tackle the big air pockets and tunneling in the loaf ?
Hello, really loved your recipe and im making it the 2nd time now. Problem is i forgot to cover it with oats before putting in banetton. I i still put oats tomorrow before i bake them?
yes you still can. spray some water before scoring and coat the oats. it wil not be as covered, but still works
if i want to add nuts do i need to soak them too together with the oat?
Oooh. La la.c dingue.