Відео

You are the BEST , your instructions are always so easy to follow and everything always turns out great

Do you have a video on a starter?

Would you be willing to share where you got the two dragon stencils? Thanks in advance!

Can you please share the starter feeding recipe that you use, & brands or types of flour you use! Beautiful loaves ❤

Ok. I am trying this today. My dough was very sticky. What did I do wrong? Going to bake and hope for the best!

Красиво❤

Это какао?

My dough was too wet . I couldn't handle it like you did. I also had halved the recipe.😢

Do you have to use bread flour? Can I use all purpose

500 g of flour and I put 425 g of water. My dough is too wet and any suggestions and I use bread flour.

I’m wondering if you go through a bulk fermentation process after stretch and folds and before shaping. I see you let it rest for only an hour but most videos/pages says about 2-5 hours depending on the temperate of your home. Is the one hour sufficient since it’s going to be in the fridge overnight after shaping ?

Excellent video, thank you!

Is there any substitute for diastatic salt ? Also can I make these bagels with all purpose flour ?

Thank you for the recipe, very easy to follow …but i need help 😅 I am new to baking with sourdough and …everytime i make bagels the dough is good and stiff in the begining and then when i do final rise after the fridge is becomes super soft and loses its shape it doesn’t float in water…anyone knows what i do wrong?😅

Delicious recipe 😊😋

Awesome work! House of Dragon season 2 also comes out this weekend 🐉

I loved watching your video! Can you please also show how to make blueberry and cinnamon raisin bagels?

I love how well explained your recipe is but do you have any advice on getting my bagels to rise once they are shaped? Ive let them rest on the counter for about 4 hours and they didn’t puff up or pass the float test.

You explained it so well 👏 ❤ I am trying your recipe. Hope it works for me 🤞

This was my first time ever baking sourdough bread and it was such a hit!! My family and I loved it! Thank you so much for sharing your recipes 😊❤

So freaking cute!❤

I have made this recipe dozens of times, it’s perfection ❤️ I now sell two loaves a week to my husband’s coworkers! Thank you!!

I’m having trouble with my dough. It’s very sticky and yours doesn’t look at sticky as mine. I added the correct ratios. Any advice?

Question, wouldn’t your recipe be 77-80% hydration because you need to calculate the water and starter together as a hole since the starter is “wet”. 1000 grams flour and then 750 grams of water is 75% hydration but adding 200 grams of starter would mean it’s adding an additional 100grams of water and 100grams of flour. I’m just asking because when I tried this recipe it was really wet compared to other recipes I’ve tried. I’m still learning and just want some clarification so I can adjust if needed.

Could you tell me where did you get freeze dried raspberries? Thank you

Is this recipe from the perfect loaf?

Why did my dough split on the bottom then leaked the melted brown sugar forming hard bottom. crust it was hard to cut.

My temperature in my house is at 70° 😊

1000 grams of water seems to be way to much hydration.

So, the starter is a substitute to yeast? Will it rise

Few questions: What's the laziest way to make this? Can i only do one round of stretch and fold? Can I use 70% whole wheat flour?

Thank for this tutorial! I so appreciate the timelines! I just mixed my dough. Where are your dry flour jars from with the wood lid?

Thank you for your beautiful recipes! I've made your artisan bread and it was a success, now I'm making this one! I love the way you explain everything so clearly! I hope you'll make more videos 🙏🏻❤

I just feed my starter could I use that for tomorrow

Just a question, if you shaped and refrigerated the bagels the day before, do you have to leave them out the next day before baking as well?

Thank you so much for sharing this! That bread looks absolutely delicious ❤

Instead of freeze dried strawberries can I use dried strawberries. I bought them from Costco and wanted to use it into something, and this would be perfect

Would there be a difference if I used Olive Oil instead of Avacado? Finally, would it be same temp and time if I used Pullman pan w cover? Also, any bad outcomes if you DO NOT degass and just bake like a regular sourdough boule?

My first 2 attempts at a sourdough loaf failed. This is my 3rd attempt and it smells amazing! Cant wait to cut it open and try it

This was the best how to make bagel demonstration I’ve watched and I’ve pretty much watched them all thank you. ☺️

The recipe in the description says 750 grs water , she says 1000 grs water. ???

I have a guest oven and I was wondering, I know it cooks differently from electric. Does that make a difference in allowing the bread to cook for almost an hour?

How big is your banneton? And do you have the Amazon link for the disposable covers?

So thank you so much for your easy step by step instructions I love them all. I’ve made your soft sandwich loaves many times, always perfect!!! I want to add a step and need your advice, during the lamentation process could I use cold cubed pats of butter as inclusions and shape and bake?

Instead of leaving the formed bagels/dough resting in the fridge overnight, can I speed up the process by leaving them out on the counter? If so, for how long should I leave them out?

How do you keep the parchment from sticking! I can’t figure that part out. Bread is great! But the stinking parchment sticks!! 😅

Can you use vegetable or olive oil if we don’t have avocado oil?

That was the wettest dough I’ve ever had to feed my mi trash can :((((

Did you ever wet your hands to do stretch and folds?

Hello! I will be trying a mini version for this recipe because my family doesn't eat chocolate just me! thank you for the inspiration