Відео

Girl! This was amazing lol

Very easy good tutorial!

Method 2 was helpful for improving my everyday sandwich loaf shaping! Ty! Horizontal folds then vertical sausage roll! Simple, neat, and nicely executed for a pretty & uniform end product!

Mine stayed extra wet dough and came out flat. I’m going to try it anyway I hope it’s still good.

👋 How long before baking i need to hold the dough in the room temperature after fridge fermentation?)

This was a delicious bake - thanks so much for sharing! I added 15% toasted sunflower seeds to mine which enhanced the nuttiness even more. Love the rich, earthy flavor the buckwheat imparts to this loaf. The relative proportions of bread flour and buckwheat are spot on - just enough to provide an obvious and unique flavor without becoming overly dense and cake-like. Will definitely make this again! 😃👍

Thanks alot for making this VDO! I live in Germany and people like bread with spelt and rye, I have been struggling with a usual Sourdough bread recipe when I substitute or add more %of spelt into it. Now my 50%spelt dough is during the bulk ferment and looking very good. I hope you will have more VDO about sourdough baking, Natty! ❤

Oh! Beautiful! I mean... the bread too! Great recipe and tutorial. I always have a hard time with breads above 30% whole wheat flour in them. They tend to come out a bit too dense and does not have nice big holes like yours.

Hi Nathalie. I am a beginner in sourdough and I made 50%whole wheat which came up amazing( the texture, taste, kneeling and dough quality was so good to knead . Otherwise I have always had a problem with other recipes that they become like a focaccia dough. Anyway, I was wondering if you could explain the percentage you use in the beginning of the video?🙏

No. I dust with white rice flour each time I use it. No sticking and no potential for bacteria growth.

i only have an air fryer, can i still use this recipe?

Does it have to be bread flour or can it be all purpose flour?

Is it possible to make this bread with just buckwheat?

What did you bake the dough in? A cast iron or stoneware maybe? Do you heat up the pan before putting the dough in to bake? Thank you

I love the taste of buckwheat. Gotta try this recipe! Thanks for posting this!

Nice job! What a lovely looking loaf you made! I'm brand new to bread baking. Any advice on adapting this recipe to rolls? (I'm thinking German style rolls (aka. 'brotchen') where the rolls are baked far apart from each other and remain separate throughout the baking process. Would I need to make any changes to the baking time and temp?

Beautiful

Thank you for this simple & well illustrated recipe. I have worked with spelt flour occasionally but your method produces the best results!

how long your ferment ? before fridge to avoid proof cveroroofing

Very helpful!

As moat Of these are manufactured in Pakistan or India. Genuine, wash the baskets and the cover. Since the conditions are kind of different over there, then here they can be contaminated with some things

I've a doubt, those pumpkin seeds that you used around the bread before baking are raw pumpkin seeds?

5:35 What fell down there? 💀

Nice directions. Wish had a gluten free version also!

Thank you for sharing . I’m a new home baker. Can i use AP flour instead Bread flour🎉

Wow...such beautiful work. I don't have starter... Can you advise on sour dough starter alternative such as the amount of instant yeast with the additional flour and water?

why you call it a buckwheat bread , when only a fraction is Buckwheat

Wow this is the best Betard shaping video I've seen yet. I can't believe I haven't come across this on my own. Someone in one of the groups I follow posted the link to it.

Where can I get the recipe? I can't write that fast.

What recipe do you use for the sourdough bread?

Very understandable. Thanks so much.

When I heard the music, I thought “Are we making bread or making love?” Either way, the answer is “yes”. Nice video on batard shaping!!

Thanks for the tutorial, looks great!

Awesome tutorial. Thank you.

Thanks. just what i needed. i was looking for sourdough baking in hot climates. Can i use another flour if i don't have bread flour?

Thank you

Beautiful!!!!!

Curious.what.hydration.of.your.dough.you.used.in.the.demonstration.Christian.from.Aotearoa.New.Zealand

Thank you for the recipe.. can we use stand mixer?

That's mostly bread flour not buckwheat.

Do you cover your loaf for the final proof?

Does over fermentation affect the oven spring?

So glad someone speaks in a video. Thank you!!

Going to try this next! Been trying a recipe out of a book but really struggling to handle the dough as it doesn’t tell you how in a book

Hi, is the water 204 ml or 204 grams?

Looks great, can't wait to try it! I won't use foil in my pan though, aluminum in cooking (pots and pans, foil) as well as in antiperspirant is linked to Alzheimer's.

Another excellent video Natty. Keep up your good work.

Thanks Natty for such an excellent straight forward video. Also your insights into spelt dough handling I haven’t seen anywhere before. Your advice on comparing a 2 hour final ferment with the 12 hour cold ferment also much appreciated. Finally your oven technique very nice to see as well. One of the best I’ve seen on UA-cam. I’m 4 years into steady sourdough baking. Again thanks so much. I’ve subscribed.

So after the 3rd coil fold bulk ferment until 30-50% rise?

Hi Natalie, thank you for sharing your insight and passion for baking. I'm a novice and tried this recipe as closely as I could. Once it was time for shaping, the dough didn't have enough strength to maintain any shape. The scoring did not register and the baked result seems a bit too wet and dense inside. My suspicion is high hydration but I'd appreciate your opinion.