Відео

I can’t seem to find any rice flour at any grocery stores..😢

I,m looking for your boule shaping video ❤

I’m on day 7 and had to split my starter in two. I noticed after day 5 that the starter would develop a thin to thick crust. I wonder if it has to do with the environment. My house fluctuates between hot and cold because of the winter weather, and I’m having a tough time finding the right spot for the starter to thrive. I placed it in the oven with the light on, but I noticed there wasn’t much activity, so I moved it back to the counter. I’m struggling with this one and might have to scrap it and start over 😅

Hi, thanks for making this video. Mine turned out gummy inside :( May I ask what kind of flour do you use ?

This is only my second time making sourdough. My first turned out pretty good, thanks to you! Hoping to improve from here.

I wonder if the bulk ferment is dependant on the tension created also??????🤔

I followed your video and just made my first loaf of sourdough bread and it is perfect. I'm very inexperienced at this too. Thanks!!!!!!!

What if I don't have a Dutch oven?

if I have 8 hours of fermentation at 22 C between inoculation and fridge it gets really overproofed, I don't know how you can push it that long

My starter doesn't float? It smells sour and i fed it consistently for 10 days so not sure why it does not float? Any suggestions? What's wrong with it and how do i fix it so it floats?

When you reduce heat from 500 to 450, did you leave lid off?

Found your site and have made two loafs. The second looks great with a good ear. My wheat needs work. I did leave it in the fridg over night. That you for sharing your recipe.

Question: do you keep the oven temperature at 500F after removing the lid?

Thank you much for this video, Sarah! I was wondering if I can use all purpose flour instead of bread flour. Please lmk, I am excited to try to make sourdough bread!

Can you tell me the temp of your dough please

Sei bravissima! Sto imparando non parlo inglese e per me non è facile spero di farcela 👏👏👏🤗🇮🇹

This has been a true lifesaver to me. If I want to make two loaves so I just double everything? Hopefully that’s not a dumb question but I wasn’t sure if doubling was the way to go. Thank you for the videos.

Thank you for this.😊

What did you do with the starter from the jar after you took some out please????

Hi Sarah! Your bread looks amazing and the instructions are straightforward and simple, which I love. I was wondering what size banneton and Dutch oven you used for this amount of dough? Thanks!

è muito trabalho para fazer só pão

Why put in the fridge after shaping? Can you just leave on counter covered before baking?

This video helped me improve my gluten development hugely! Thanks!

My pan only goes to 450 is it ok to do 450 vs 500? Do I need to Leave longer

Omg thank you!!! Finally after months and months I finally got a good rise! Thank u for making this video ❤❤

What size is ur Dutch oven? Does it matter if the bread is 3/4 the size of the pan. Meaning the bottom of the boule doesn’t fill bottom?

@SarahLouReviews - also do you leave the lid off for the second bake or do you put it back on? And is the temp 500F for the whole bake? Thank you.

You are not shaping it twice? Preshape leave 20min and then final shape? Is what you do better?

I’ve made 2 boules and 1 batard and they rose beautifully! However , the bottom was a wee bit scorched! Should I bake a little less or lower the temp?

What are your thoughts about like after you do your four stretch and folds and it's getting late can you just put your dough in the refrigerator and let it ferment in the refrigerator and then like 8 hours later take it out and then what do you do should you leave it out on the counter for a while since it was fermenting in the refrigerator I get confused with the fermenting and the proofing

I love the way your bread Rises so beautiful so round I know you said your starter is made with bread flour was the starter you used one to one to one it almost looks like you have yeast because your dough it gets so puffy even before you bake it it's so puffy and powdery it's so beautiful

Wow!! Just like so many others I just got my first oven spring following your directions! All my previous loaves have been dense little bricks. When I took the lid off after 20 minutes I could’ve cried of joy. It’s going to be hard to wait until it cools to see the final product! Thank you so much and God bless you ❤🙏

I’m on my third try right now. First two weren’t bad but I know I can do better. I’m following one recipe tonight and needed to watch a video with stretch and fold. But I didn’t put my salt in water, darn. I took my dough out of the bowl seems easier. I really hope I get it right this time, thank you for the tips.

It Amazes me how long it took you to pour the water into that bowl. Wow!! Drip by Drip!!

I wrote all of the steps down after watching the video several times. I enjoy your easy style so much that I decided to do this. I am at the refrigerator stage. It is late 10:30 pm so two loaves will be in the refrigerator overnight. After about 10 attempts with other recipes, this recipe, with your help, is the first time I have had the joy of seeing bubbles in the dough! I didn’t pop them this time because I am too excited that I did it right finally. My only problem was that while shaping, the ends seemed just too dry to stitch up. I don’t think my dough is quite hydrated enough but the rest was quite sticky so why not the ends after I rolled the dough into a loaf to place into the bannaton? All the same, I am thrilled. Thank you so very much and I will try any recipe that you place on UA-cam.😊

I’ve been watching videos for weeks and finally came across yours. Thanks so much for this video. I’ve started my loaf this morning.

Nicely done! I think it would have been easier if you used the shallow pan as the bottom and the tall pan as the lid. 😊

🤷‍♀️ In watching various videos, it makes me curious how long the dough has been out of the fridge before going in to the oven. Does it get pulled out only once the Dutch oven is preheated and ready ?

🥖 I'm going to try this ! I have a question ... Did you leaving the dough on the counter for the hour to hour and a half that your Dutch oven was heating ? Or should it stay refrigerated ?

Bellissimooooooo! Bravissima però non ci sono i sottotitoli in italiano mi dispiace tanto 👏🤗🇮🇹

Sei bravissima! Bellissimo pane! 👏🤗🇮🇹

Wow! That is a beautiful rise!! I’m going to try your technique today! Was there refrigeration time in here at any point?

Sto guardando tutti i tuoi video un pò alla volta sei molto brava!!! (spieghi benissimo) i miei pani non sono bellissimi come i tuoi spero di meglio un caro saluto dall'Italia 👏🤗🇮🇹

Beautiful loaf!!!! Thank you for such a great recipe and clear video!!! 💜

Can you please tell me what size proofing basket that is please

Lovely video. No faffing about straight to the point. Just great.. will follow your recipe. ❤😊

Surgical bouffant?

This video has been immensely helpful. I started my sourdough journey about a month ago, creating my own starter from scratch. Since everything was so new and intimidating, I started with a simple recipe. Both loaves turned out gummy (it could be due to my starter not being mature enough.) While the simple recipe helped me get started, I needed better technique and knowledge. I won't know the result until I bake my loaf tomorrow, but my dough is already looking better than before.

I've now made four of your loaves. I love them but my Dutch oven is smaller than yours and the quantity used in your recipe means it isn't able to rise enough and have an ear like yours. So I've reduced the quantity slightly. This works. Could you please confirm the hydration % of your standard recipe so I can make sure the reduced quantity is the same. Thank you

Good job!! What flour did you use?