Відео

My favorite banana bread recipe uses sourdough starter! That bit of sourness is SO delicious

Its normal where im from. Both sourdough bread and one that is uncut

So she didnt do what the comment said…

Imma need those recipes... Now

"splitting the dough..." im a mature adult, im a mature adult...

Ya, I always just plop my dough in my loaf pan as well... granted my baking is mostly gluten free... so I follow different rules/strategies .... much less rise time... if i let my dough sit for hours it just starts to ferment into a goopy mess... one hour is plenty

Why wasn't there a control? We can't tell the difference between shaped and unshaped.

اگه یکم روغن رو خمیر بزنین اصلا به نایلون نمی چسبه😊

looks like baryatric surgery !!!

Everytime I proof my sourdough, its sticky AND not structured like, the surface bounce back immediately when I do the finger test, the dough fall apart when I score it, the crumb end up small. If I proof it a lil longer, it becomes watery.

The tops look gorgeous being random

The second thing you can do to save this dough, is to add 1/3 of all products you use in this dough, it will be like “feeding” your sourdough starter, and it will rise perfectly, and this time try to pay attention on proofing time) You’re welcome)

I once tried side by side loaves. One i did all 3 of the stretch and folds, shaping and scoring. The other i did 1 stretch & fold then plopped it from the bowl into the loaf pan. They were so similar no one but me could tell them apart. Making bread is so much easier now

If you were properly doing this experiment, you shouldn't have scored them. Or at least do one to compare with the other un shaped loaf

Those shower caps are dosing you very unhealthy levels of PFAS. You can not detox orv remove it from your body. It damages and alters DNA.

Your dough looks like my legs….. and it’s kinda giving me some confidence

W-why didn't you make a control loaf the way you normally make one for a comparison? This seems like bad science

Awww ❤ i didn't think this was the direction the video would take but i love to see this

I'm so excited to try this!

Making bread is definitely all about feeling, it’s not like a soufflé it won’t collapse when done “wrong” it could look different but that builds the character of it, plus anyone that eats it, as long as it tastes good, won’t care how rough it looks on top, they’ll always love the taste and texture more than anything

I’ve found that a lot of baking is figuring out which steps and processes are really not needed, or actually stop the final product from being how I want it to be

I've never shaped a loaf of I was baking it in a pan.

"if it can save 10-15 minutes im all for it" "I let them proof for another 2 hours or so" WHY DOES THE 15 MINYTES EVEN MATTER?!?!

Finished product looks AMAZING! Let's eat!

Sooo, you shaped it and put it in 2 different pans… got it!

The fact that there are a myriad of bread types and recipes should tell us that nearly anything works. It's like brewing beer: the yeast does the work. Follow a few basic rules and you get beer or bread. It may not be the beer or bread you expected, but it'll drink or eat just fine. It's 11,000+ years old technology, relax.

I like it this way looks rustic and beautiful ❤

Look at the pans you are cooking in num nut...

Would have been more interesting if you did a comparison of one each rather than 2 of the same.

i did about 2 weeks of stretch and folds before i realized my bread turned out a lot better if i just laid it on my counter and stretched it all the way out nice and flat. after that i fold it back up and let it bulk ferment. i rarely ever do more than that because that seems to build plenty of structure and strength. i love how mine turn out now. i had giant holes and tunnels in my bread when i was tied to my kitchen doing folds every 15-30 mins for 3 hours. work smarter not harder, they say! i don’t mess with it too much during bulk fermentation except for taking a probe temp and i’m not rough with it when i do my shape. just normal tension. i try to pop any big bubbles too. my last few loaves since doing that have been nice and soft and no longer dense and hard tunnel messes. i think people have really complicated sourdough baking since the internet made it popular. it should never be that in depth.

Shaping helps the structure of the bread but also the way it rises/bakes evenly. It takes a few extra seconds!

your mixture must be brilliant. Well done.

Sometimes the loaves will split though and that split will be random

Unbleached flour? …what …

I fear this thing.

This is wonderful. I like it

Can i have some???

Excessive for health

The less work I have to do when cooking the better. I wish most food recipes didn't take so much work.

The more you roll the consistency will be off if you don’t

I was wondering about why not put it in cold? Will the Dutch oven burst or is it about how the bread will bake? Also I love "gummy" texture bread ahaha

Dough glitch?

The tops looked rough because the dough were still sticky when cutting it... And why would you roll out with a rolling pin, just to roll it up again? 🤦🏻‍♂️ Btw; that's not "air bubbles"; it's carbon dioxide that is formed from the yeast; basic bakery knowledge... And don't use plastic to cover the dough; it needs to breathe; use a clean kitchen towel

The baking dish is literally shaped like a loaf already

Mommy, sorry

Minor differences ... me with no experience in baking can eat both of them happily 😂

Shaping your loaves takes 15 minutes? Why? Granted maybe this is a sourdough thing, I usually just make white/French loaves for sandwich bread, which uses dry yeast instead of starter. Way I do it is burping the dough after the first proofing, flatten the dough with my hands, fold it in half, then create a "parcel" shape, placed seam side down in the loaf pan for the second proofing. This tales, maybe, 2 minutes. What, exactly, is your process, if you don't mind me asking? Not trying to be hostile, genuinely curious.

Sourdough starters remind me of venom …

I dont even proof in a bowl lol ive become so lazy i let it proof in the loaf pan then pop them mamajammas in my ninja xl airfryer so my house doesnt warm up becuase heatwave duh

Ty for sharing