She should have put a little oil on top of the loaf before covering it with the dry cloth - the air can get in which causes it to dry. You could also use a piece of parchment paper or plastic wrap and then put a plate or pot cover over the bowl to make a good seal.
Sure wish people spoke veres the music and explained what n why they are doing it. People watch these to learn. I would love to true this. I just have questions that could be addressed if you explained as you world what your doing.
Because the air dried out the top of it when I left it out overnight. If you don’t want that to happen, just cover the top of the dough with olive oil. It really doesn’t make a difference once it cooks.
Any grain with a high gluten content would work. I would use Hard Red Winter Wheat, but please note that if you grind your own grain this recipe will not come out right. If you do decide to use self ground grain you will have to made the dough wetter than normal because you will have to stretch and fold it at least 5 times with a 45 min rest gap between. If you don’t do the stretch and fold your bread will be extremely sour, dry, crumbly, and very hard to do the second rise. Trust me I had to grind my own flour for a year of lockdown when we couldn’t buy ground unbleached white flour.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Bread look FANTASTIC. THANK YOU FOR SHARING.
Great recipe, thanks for sharing
Simplicity at its best. I use disposable shower caps to cover the bowl and loaf pans. Works great to keep things from drying out.
She should have put a little oil on top of the loaf before covering it with the dry cloth - the air can get in which causes it to dry. You could also use a piece of parchment paper or plastic wrap and then put a plate or pot cover over the bowl to make a good seal.
You are a fabulous baker. Your baking is a work of art.
My 2nd recipe and 2 time making sourdough bread . This turned out great and taste wonderful
I am so glad you liked it!!
So good ❤🎉
Sure wish people spoke veres the music and explained what n why they are doing it. People watch these to learn. I would love to true this. I just have questions that could be addressed if you explained as you world what your doing.
謝謝你的分享。
It looks delicious. Do you have a recipe for the starter please? x
th-cam.com/users/shortsl59R9nTV2S4?si=NJXmjxKMmwKkU1lE
Go to Mary’s nest and get her reconfirm sour dough
I don’t like this technique
Why does it have a crust on it when cutting it into 2 loaves? Beautiful bread.
Because the air dried out the top of it when I left it out overnight. If you don’t want that to happen, just cover the top of the dough with olive oil. It really doesn’t make a difference once it cooks.
Hi, is it possible to teach me how to make a sourdough starter n according to my fren, it can keep vy long
Great simple recipe, no folding and laminating. Will try. Does T stand for teaspoons or tablespoons please?
Tsp stand for teaspoons and T stand for Tablespoons.
It’s not clear to me are you letting it rest covered for 8 1/2 hours in the refrigerator or out on the counter?
On the counter for 8 through 12 hours
What kind of flour did you use, All-purpose, Bread flour, Self Rising? Thank you.
Unbleached all purpose white flour
how long was the s cond rest?
1 hour
Question no commercial yeast?
no Commercial yeast. Just sourdough.
If I grind my own grains what kind
Any grain with a high gluten content would work. I would use Hard Red Winter Wheat, but please note that if you grind your own grain this recipe will not come out right. If you do decide to use self ground grain you will have to made the dough wetter than normal because you will have to stretch and fold it at least 5 times with a 45 min rest gap between. If you don’t do the stretch and fold your bread will be extremely sour, dry, crumbly, and very hard to do the second rise. Trust me I had to grind my own flour for a year of lockdown when we couldn’t buy ground unbleached white flour.
time and temperature?????????????
400 F for 28-30 minutes
What is a sourdough starter
It is a fermented mixture of water and flour.
Water and Flour!.
Tried out a new recipe/video than normal…..and man this turned out awful. Going back to my originally recipes/steps cuz this one was not it