Make Beautiful Sourdough With Claire Saffitz | Try This at Home | NYT Cooking
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- Опубліковано 16 тра 2024
- Get the recipe: nyti.ms/2SMS5eC
Claire Saffitz is back for another round of Try This at Home, a series where she guides you through different baking projects and techniques. Today’s lesson is on sourdough bread. You’ll need to find a starter, invest in some essential equipment, and set aside three days, but the end result - gorgeous sourdough loaves like the ones you may have seen on social media - is totally worth it.
0:00 - 0:47: Intro
0:47 - 1:27: What is sourdough?
1:27 - 3:41: Starter talk
3:41 - 5:15: Autolyse
5:15 - 8:31: Incorporate the starter
8:31 - 10:38: Mix the dough
10:38 - 12:54: Fold the dough
12:54 - 16:37: Shape the loaves
16:37 - 17:35: Proofing
17:35 - 20:48: Bake
20:48 - END: Eat!
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Get the recipe: nyti.ms/2SMS5eC
The recipe:
700 grams white bread flour
200 grams whole wheat flour
100 grams rye flour
750 grams water
200 grams starter
20 grams fine sea salt
1. Combine flours and blend
2. Add 750g lukewarm water and combine with bench scraper
3. Autolyse for 1hr
4. Add 200g starter and combine using lobster claw pinching hand method
5. Add 20g fine sea salt and pour a small amount of warm water over it. Combine
6. Cover with a damp towel and let sit for 10 minutes
7. Mix by folding for 10 minutes or until you can form a gluten window
8. Begin bulk ferment: cover with damp towel and let sit for 1hr
9. Every hour, fold gently. Continue for 4-7 hours or until dough doubles in size and appears whipped
10. Dust surface with flour and allow the dough to pour itself out from the bowl
11. Use bench scraper to cleanly and decisively separate into two loaves
12. Fold each side like an envelope and use bench scraper to flip each loaf over in one decisive motion
13. Cover the two loaves with a damp towel and let rest for 10 minutes
14. Flip each loaf over and gently tug outwards, being sure to retain bubbles
15. Gently fold the sides in, pinching at the seam if necessary. Then roll up like a jellyroll (or overstuffed burrito)
16. Transfer to proofing baskets, seam side up, with bench scraper
17. Cover with plastic and transfer to the refrigerator
18. Cold proof anywhere from 8-48 hours
19. When ready to bake, set oven to 500f
20. Place dutch oven in the oven without the lid
21. Once the oven has preheated, remove loaf from refrigerator
22. Flip the loaf onto parchment paper, seam side down
23. Dust loaf with a fine layer of flour (preferably rice flour)
24. Score the loaf at a 30 degree angle
25. Transfer loaf to dutch oven and top with lid
26. Bake for 20 minutes
27. After 20 minutes, lower the oven to 450 and remove the lid
28. Bake for another 30-40 minutes, or until desired color is achieved
Great recipe and video
THANK YOU!
Thanks for this. I printed out the full 6 page recipe before I saw this nice summary.
Thank you
Thank you for taking the time to post this!!
Flash back to Brad and Claire struggling with the float test in sour dough donuts haha
Sour doouuughnuts
The doh in the wourder
Instant anxiety
Ikr 😂 😂
"sunk like a brick" hahahahaha
What I enjoy about her videos is she explains the WHY. I like to know the why behind each step.
Yes! This makes me want to try it even more! I think I'll give my first venture into bread making a try, especially since where I'm located now, sourdough isn't available in supermarkets, and there aren't a lot of artisanal bakeries around.
@@yubbadubbadubba yes I’m going to try as well. Not many artisanal bakeries here either. The only sourdough we get is from the grocery store and that’s mass produced.
the fact that it floated first time... she really is in a better place than BA and the dough knows it
BA lost a gem
@@KarimChang they lost all the good ones besides brad lol
@@zigzag2156 yup
@@zigzag2156 shout out to Andy too!
Bon Appetit, for those (like me) who don't know what this is about :)
Claire: Bread making is meditative, truly
Me: Watching Claire making bread is meditative, truly
watching claire make bread is watching a fat women getting fatter
Yep, and it's a thing of loveliness.
I can't tell you how grateful I am to have Claire starring in her own series on the NYT Cooking channel. This means we get Claire twice a week now. 😭#blessed
exactly what I thought!!! aaaah I'm fangirling!
how twice a week?
@@786Inferno we also get a weekly video on her own YT channel, Claire Saffitz x Dessert Person (Thursdays).
Did she stop making videos for Bon Appétit?!
@@shirinpatel1148 she’s not with bon appetite anymore, she hasn’t since 2019 I think
I like the editing style, the fact that there is no music is much more relaxing for some reasons because you don't feel overwhelmed
Now that you mention it, I think that's one of the reasons it's so enjoyable to watch: no kitschy music distracting you.
I love that too! So refreshing when it seems like every activity ever must have a soundtrack blaring away, obscuring vital information!
I really appreciate this comment. So true.
the content that claire has been putting out since leaving bon appetit has been so amazing and wholesome and just a joy to watch. its crazy how different it was from those last few bon appetit videos where it kinda felt like she was frustrated under them u know???
her bon appetit series was incredibly challenging, I'm sure it was a significant source of stress! I was definitely feeling frustrated with THEM on her behalf by the end of it lol
CLAIRE IS STAYING BOOKED AND BUSY!! PERIOD GIRL
The grind is real 💪
a video on how to make starter from scratch would be a god send
There’s so few out there. I struggled for a year before I came across a vid that helped, but even then there were problems. If I had a face for video, I’d do one.
Check out Joshua Weissman's video. Great step-by-step starter guide.
@@cangus9517 I second this comment. His video and feeding schedule document made it so much easier to understand.
for me, this is how i made mine (i followed the instructions i wrote down when i was doing boulangerie diploma) by the way the quantity is kinda big but i think you can scale it down a bit (long post ahead!)
ratio 1:1
- 250g grapes (organic, skin on, cut in half)
- 250g water (bottled, not tap)
mix cut grapes and water, wrap it up and leave in room temp for a day (or longer if the room temp is below 23-25C)
*this step is to help the starter to active faster (as organic grapes are kinda hard to find so i used raisins instead) but apparently this step is optional so feel free to skip but i did it for my own starter
after 1 day, strain the water (day 1) (ratio 1:1 liquid : flour)
- 250g grape water (if it's less than 250 then add bottled water)
- 250g bottled water
- 500g rye flour
mix to combine, wrap and leave at room temp
day 2 (ratio 2:1:1 levain : water : flour)
- 1000g levain chef (the one from day 1)
- 500g bottled water
- 500g wholewheat flour
mix the levain with water then add flour so it could be mixed evenly, keep in room temp (covered)
day 3, 4, 5 ratio (1:1:1 levain : water : flour)
- 500g levain
- 500g water
- 500g flour (white flour)
mix the levain with water then flour, keep in room temp (covered) then you can use it on day 6
the quantity is indeed a lot, so maybe just cut it down to quarter amount of the qty i mentioned or else there'll be too much wastage. once you have a starter that is healthy and stable enough, keep half in the freezer so in case your starter dies, you don't need to go through the process of making it again, you can simply thaw in the chiller overnight and keep feeding until it's back activated again.
to feed your starter, you can go with 1:1:1 ratio, simply weigh your starter first (if you do 50g then it's also 50g each for the water and flour) then the rest of the starter could be used for baking or other things like making sweet/savoury pancakes. (to feed the starter, i sometimes use white flour, wheat or even rye depending on how long i have starved the starter haha)
i made my starter back in 2018 (it's still doing well by the way) so my memory is kinda blur and i also followed the huge amount and ended up having too much wastage...
@@VionyTania thank you for your recipe I will try can you please tell me how much you add in 1 kilo of dough? 😊
They should juts sell the recordings of Claire cooking. Nothing chills me out like her cooking and explaining
God no please keep this free lol
Claire needs to be protected at all cost.
Claire and NYT are so productive, two videos in a week!!!
Thanks Claire for unapologetic, professional lessons on making croissants and sourdough. These videos are iconic. Great explanations on the why of each step. Appreciate all your preparation for clear instructions.
She’s officially transformed into the baking fairy godmother with her dusting wand I love it
I just wanted to say that I've been making bread for a couple of months, following exactly these instructions. From the first try it was a complete success. And I am Polish, we are raised on a good bread. I love baking this and I love giving it away as my gift of love.
What flour's have you used? cuz I dont know which ones to usee haha ^^
are you Polish? Because if not, it will not help you. Just use bread flour
@@AlexandraAndStuff yesss and there is soo much type of flours its gets confiusing ^^'
w takim razie kup mąkę z oznaczeniem 750. Ja akurat kupuję z młyna, bez marki, ale jak chcesz taką normalną chlebową, to patrz na to.@@softblanket
@@AlexandraAndStuff dzięki ci bardzo
Making bread is a divine art. Bread is the symbol of life, of brotherhood. Making bread at home can become an important ritual for the whole family. It is enough to carve out some time to transform that time into eternal. Memories that will be handed down from generation to generation. Clarie is showing one of the best ways to make bread. Clarie, you are spreading a very important message. Cheers, Domenico.
That's right my breadren
If bread is the symbol of life, why would you limit it to brotherhood? Language matters. Claire is teaching all of us how to make bread. If questioned you'll say that of course women are included in the "brotherhood" but if they are why use a term that specifically excludes? There are perhaps better ways to say what I think you meant. Humanity rather than brotherhood.
If bread is the symbol of life, why would you limit it to brotherhood? Language matters. Claire is teaching all of us how to make bread. If questioned you'll say that of course women are included in the "brotherhood" but if they are why use a term that specifically excludes? Rather than saying that "bread is the symbol of life, of brotherhood" how about "bread is the symbol of life, of community and communality. Or you can just replace brotherhood with the word humanity.
@@Kyarrix on this planet, to me, we are all brothers and sisters.
@@KissFromTheWorld That's nice, then say that. You didn't, you said brotherhood.
Listening to Claire explain her first sourdough, I had flashbacks to my first sourdough, over a year ago, when I started doing sourdough and mine looked like a flat pancake. I love how Claire literally explains the struggle of sourdough. 😂
My first one, it barely rose and the bottom half of my bread was hollow inside. Idk how but it still tasted good, just really dense on the top half
Every loaf is an adventure! 🙂
@@brendanagy6205 🤣👍❤️a long term adventure
RECIPE WRITTEN DOWN
Prepare your starter
The day before making your sourdough, in the morning,
Take 25grams of your starter, and in a seperate jar add 100mls of roomtemp water. Stir that in, and then add 100g of white bread flour and whisk it until no lumps remain.
Let sit at room temp until night. Before bed, discard all of the sourdough that you fed that morning except for 25g. Again, feed that 25g 100ml water and 100g flour. Let rest overnight.
In a very large bowl, add 700g white bread flour, 200g grain flour, and 100g rye flour,
Mix together
Add 750ml of lukewarm water
Use a bench scraper to loosely fold the dough in on itself. It will be extremely shaggy and not holding its form. Fold it until all of the flour is hydrated
Cover with a damp teatowel and let rest for an hour
Add starter to the rested dough
Use a weird pinching technique to incorporate the starter into the dough
Once its incorporated, add your weighed 20g of salt.
Add a bit more water but only a little
Continue that weird claw hand to incorporate the salt
Let rest, covered with the damp towel for 10mins
After resting, grab one side of the dough, lift it up and then fold it back in onto itself, pressing down.
Do this a million times to develop the gluten.
Claire said 10mins but it could take a lot longer.
Do windowpane test- take a ball sized piece of dough, and gently work it out in all directions until its so thin that you can see light coming through it. This tests the strength of the dough. If it does not rip, you’re good to go. If it rips, continue kneeding until that strength has formed.
Let it rest again, covered with the damp teatoowl for one hour.
Bulk fermentation - Hour One.
After resting for one hour, the dough might look a bit sad, or in Claires words.. “slack.”
With a wet hand, slide your hand down the side of the bowl, lift it up very gently, and gently lay it down on itself on the opposite side of the bowl.
Rotate the bowl 90° and repeat that action, very gently.
Repeat again, and again until you have done it four times on each corner.
Again, this is strengthening the dough.
Cover with a damp paper towel, and let rest for another hour.
Hour Two
After that hour has past, do the 90° folds four times again. The dough should feel more airy, and you should be able to see some air bubbles - don’t pop them.
Cover with a damp paper towel, and let rest for another hour.
Hour Three.
Repeat the 90° folds, four times
Cover with a damp paper towel, and let rest for another hour.
If your dough still isn’t looking strong and filled with gas you can continue repeating up to 4 more times, or 7 hours in total.
Your bulk fermentation should be done when the dough has doubled in size, is very strong and feels very aerated.
Shaping the dough
Dust your surface with 1:1 rice flour and white flour
Have your dough fall onto the surface, don’t force it out - you risk losing some of the gas.
Devide the dough in half and separate them. They will be very sticky.
Gently, fold your dough into itself four times on each side.
Flip it upside down, so that the parts that you folded into itself are on the counter top. Use your bench scraper to have it become a neat ball of dough
Do this for both, you should have two smooth and neat balls of dough.
Cover with a damp teatoowl and let rest for 15mins
While they are resting, dust your proofing baskets with rice flour so the dough doesn’t stick. (If you don’t have a proofing basket, you get a bowl, put a teatoowl in it and dust the teatoowl with the rice flour. Your shape will be different.)
After the two dough balls have rested, they should have expanded outwards as they’ve relaxed.
Grab one ball of dough, and tug outwards all around the sides.
Fold the left side in on itself, fold the right side in on itself resting over the left fold. Pinch, to have them stay together.
Grab the bottom , and roll it to the top so the seems are facing down to the counter top
Transfer to the proofing basket. Except this time with the seems side up. Set this loaf aside while doing this exact same steps with the other ball of dough.
Once you have two loaves in the proofing basket, cover them and set aside for 1-1.5hours
After 1-1.5 hours, uncover your dough, gently press your finger into the loaf 1cm deep, and if the dough slowly springs back you are ready to go. If it does not slowly spring back, continue letting it rest checking on it every 30mins.
Once the dough is proofed, put them into the fridge overnight or for as long as 48 hours before you bake them.
The next morning, put your dutch oven without its lid into the preheated oven at 500°F or 260°C.
Take your loaves out of the fridge and dust their surface with flour.
Take a piece of baking paper and put it ontop of the proofing basket with the dough in it.
Carefully, flip the basket upside down onto your work surface so that the baking paper is between the loaf and the naked bench.
Dust with more flour.
Score the dough. Use a knife or razor to slash the dough in a downwards motion. Just one singular line down the loaf is good.
Take the dutch oven out of the oven, drop your scored loaf into the oven by gripping the baking paper. Baking paper goes in with the loaf.
Take the dutch ovens lid, (which should still be cold because we didn’t put it in to preheat) and close the pot.
Put into the oven and bake for 20mins
After twenty minutes, take the lid off very carefully
Bake for another 30-40minutes longer
Please wait before cutting it, the steam inside it will escape if you dont wait.
Let cool completely, potentially - could take a couple of hours.
DONE!
(I also used
cooking.nytimes.com/guides/59-how-to-make-sourdough-bread
to help create this)
You rock, thank you!
@@j.d.o5709 use 250G OF STARTER NOT 25!!!
But at 2:33 minutes into Claire’s video she says “I’m only going to be taking 25 grams of this and feeding it again”. Then she adds 100 grams of water and 100 grams of flour. 250 grams of starter would be 10x that amount.
@@kimspangrude sorry! That wasnt clear. When youre adding your fed* starter to the flour and water use 250g. When youre feeding* your starter use 25g.
When I made my first loaf I only used 25g of starter in the loaf and it failed sooo badly
@@anyacherepanova Thank you for clarifying that!
something i do with my starter every time i feed it but don't make bread is pour a good amount in a pan and heat it up. i put everything but the bagel seasoning on top and add some butter once both sides are done! it's really delicious
oh my gosh, i am trying this tomorrow!!! this is literally genius
Are you saying you fry it, kind of like a pancake?
@@chrismarchand3570 yep!
This would have been a godsend this time last year hahaha
If you know somebody who has starter in their locked freezer you can steal it.
Claire Saffitz and Erin Jean McDowell are the Empresses of baking.
They taught me so much, and gave me so much joy.
Agreed, I've made so many different breads, pies, meringues and cakes thanks to those two ladies. And my family loves it which is even better. :-D
I love cooking but I was never too much into baking. Erin and Claire turned me around. Last weekend I've made my own version of pie with all butter dough, apricot jam, spiced meringue and chocolate ganache for my mother because she was feeling down and it was 100% thanks to Erin and Claire.
Claire is back on the NYT Cooking again yeayyy!!!
Claire Saffitz all over my feed!! I am not complaining!
OH YES! Keep 'em Claire Saffitz video coming. I'm so stressed lately that I need an extradose of the pastry doyen.
Writing this so i can remember each time i come back to this video!!
700 grams white flour
200 grams whole wheat flour
100 grams rye flour
750 grams water
200 grams starter
20 grams salt
Thank you!!!!
Not white flour, Bread flour. You could use all purpose, but bread flour is what she used.
thank you! I never could figure out how much starter
Thank you! I just watched her pour the starter in a bunch of times and then guessed on the amount, (mine had already been active on the counter for weeks,) but my loaves still turned out great. Next time I'll weigh the starter too!
Some people are just gifted teachers. Claire is one of those people. It took me a long time to understand the entire bread baking process. This video gives a wealth of knowledge that is took me years to obtain.
I am on day four of making a starter and this video coming into my life is EXACTLY what I needed.
I am so encouraged and inspired. When I retire it will be sourdough bread making and quilting all day. Gosh, thank you so much for sharing with all of us Claire!
I absolutely love the way that Claire explains everything she does in detail. Her recipes are so awesome, love it
I am soooo happy she made this one! Ive been using her sourdough guide for a while but it's still super and helpful to have this vid!!
I LOVE Claire and how she walks me thru everything like we're in this together. Been making sourdough for over a year, every week, since Covid started. It's been the most healing, constant, positive thing in my life (and we do it together on zoom with my brother, sister and friends from all over the country every Sunday!) Can't wait to bring Claire's sourdough recipe to our zoom sourdough group next Sunday!
I so agree she explains sour dough so well.
This was such a wonderful, relaxing video to watch! I love sourdough baking. There's always something to learn and it's beautiful how every baker has their own methods.
Claire is the voice in my head at this point and I’m glad, frankly
I've been waiting for a Claire Saffitz sourdough recipe, and we got it.
This is definitely my favorite sourdough explanation video!
Just watched yesterday, and really appreciated how well Claire explains each step. Learned some new things too that I will try on my next loaf! Thank you!
I'm glad to hear someone else feels the same way...bread making is like therapy, meditation, relaxing...Love this video!!
Claire you are amazing. I bought a sourdough recipe book and the guy set really unrealistic expectations for the quality of my first loafs that I didn’t realize were unrealistic until I watched your video! You are a breath of fresh air. I had way more fun making bread along with your video than the other methods I’ve tried. “It just has to be good enough that you want to do it again”. That resonated so hard! You’re the best
I am so encouraged and inspired.I absolutely love the way that Claire explains everything she does in detail.
Sitting here watching this whilst eating today’s ( warm ) loaf with an unholy amount of butter brings a ray of sunshine to my Saturday morning!.
This is amazing thank you
Small note: float test isn't necessarily reliable for all starters; generally the doubled volume and lots of bubbles is more helpful :)
And the higher proportion of whole wheat flour, the less reliable it is. 100% whole wheat flour sourdough starter often does not float when it's ready to use. But when it has doubled (or tripled) and rounded on top, it's good to go.
Thanks to both of you!
I have a sourdough starter made of rye flour, and it kept doubling in size and has so many bubbles but doesnt float. Can I use it?
@@hazelcuenca yes! You're good to go
Your passion speaks, just finished my first starter this week and now working on my first loaf. Enjoy the journey!
Finally baked my first loaves this morning!! So awesome. Brought tears to my eyes. So grateful for your video , Claire . I watched it a dozen times while working on my starter from scratch !! I’m hooked💕
Claire eating a piece of her sourdough bread is a- ma- zing.... and oh it's comforting to read everyone loves Claire so much ❤❤❤❤❤
The more Claire and Sohla videos there are, the less I feel like going back to therapy.
If that's your state of being, maybe you should go back to therapy anyways
I’m right there with ya 😁
Thats intense. Maybe you need to find a therapist that matches with you better! ☮
Sohla ruins every channel she goes on lol, she causes so much drama
@@JohnDoe-yq9rt [citation needed]
Claire’s great, she goes so in-depth with the process that it takes all the guess work out. Thanks alot.
I've become obsessed with making this bread. 2 years too late since I just retired. Claire explains the process so much better than anyone has done thus far in any video. Now to do the process!!
Been making sourdough for almost a year, every week, couple times a week and I still learned lots from watching. My bread has been good and now I’m looking forward to taking it to the next level. Thanks for a great video Claire!
Claire is such an absolute calming presence. I love seeing her in her element like this ❤️
Explained well and with passion. Thank you.
I made my bread following Claire's instructions step by step and it's absolutely perfect! Thank you
Been watching a few sour dough videos and this is a really great one. I love your relaxed approach and easy to understand explanation! Also.... I need that kitchen in my life!
I love how everyone always asks her what she names things, the starter, the spatula 🤣
This was so informative!!! Thank you for slowly and simply going through the entire process!
Claire is such a skillful teacher. So much fun.
Would also love a video just about starters.
Thanks so much for this video, you've helped me realise that I absolutely don't have the patience to make my own bread. You just saved me hundreds of dollars and hours. Thanks xxx
One of the best sourdough tutorials I've seen around here and I've seen A LOT.
So glad she was so detailed in her explanation! Much appreciated.
Claire started me making sour dough last year. I have moved on to many variations, but my gratitude to her is immense. For me the way the simple flour and water change is a small quotidien miracle.
I remember when Claire was coaching Brad through making sourdough. 🥲 bittersweet memories
Wow! I just tried Claire’s technique and turned out the best loafs I have ever made. I have been making sourdough for 3 years and this is by far the best technique/recipe. Try it!
Baking bread is therapeutic, it never gets old. It is a miracle every single time!!
I really love your description at the start, that’s exactly how I feel when I make bread. There’s something really special about it that I can’t explain and it’s to do with creation somehow
I'm 2 folds into following this recipe step-by-step and so far so good! Excited to see how they bake off tomorrow
these are the best loaves I've ever made, I'm so proud!! Thank you Claire
Claire with a middle part isn't something I didn't know I needed! Love watching her!!
Super adorable tbh
I watch this video everytime I'm ready to bake a couple loafs. Claire just puts a certain amount of love and labor into her sourdough that's incomparable to anyone else. Someday I won't need to watch this every time but I'll still watch it anyways.
I love Claire, it's fun to se hoy she gets so excited over bread. Great job.
I’m a simple human, I see Claire- I click. ✨
Claire needs a show on the Food Network or Cooking Channel :)
Claire, you are inspiring! Now I feel love and no guilt when eating bread. Thank you!!!!
Claire's passion is what's so magnetic about her ❤
The sound of the crunch when she bit into the grilled cheese was very nearly life affirming.
I baked my first one this morning, and it looks like a flying saucer too! You dont know how happy it made me feel when you said that! I had high hopes for my first ever sourdough bread, but now I am pretty dejected, looking at this dense cowpat on my kitchen table. But I wont give up :)
If it makes you feel any better I just took mine out of the oven and it looks like a flying saucer. I’ll be trying again but I’m taking a break.
Love Claire! Between NYT and her own channel, she is becoming my baking icon.
That's one of the most beautiful sourdough loaves I've ever seen. It's so evenly proved. Claire is incredible.
YES!!! claire :D also yum, sourdough
This is the best video for sourdough newbies! Concise and thorough in the video and recipe (in the link) ! I finally have the coveted holes in my sourdough (personal preference) thank you so much for doing a great job😋
Thanks to you and the whole team who worked on that project. As a person who is in love with baking for years I enjoyed that piece of art from different angles as cinematography, story telling and worshiping of bread baking wisdom.
Good to see you here. Nice big and quiet kitchen. Cheers.
perfection
The way she just exudes happiness! She’s just so much happier. I love how she has grown. I feel like she can be her true self and truly do what she wants!
I’ve always loved her but I especially love her now! Her happiness over the littlest things is contagious!
I patiently watched the whole thing and made notes. Thank you very much, great lesson💗
I would love to see more bread baking from this lady. I would love to learn how to use fresh milled wheat and achieve a rise. Excellent video here. I've learned something.
My starter is about 5 years old now. I literally can’t make sourdough bread enough. It’s almost equally as gratifying to make it as it is to eat it. If you’re a beginner definitely start with a lower hydration. 60-65% max for your first loaf. Anything higher and the bread will be way too sticky for a beginner to work with. Once you become more comfortable working with dough, then work your way up to 70-75%.
How much starter did she use?
really love how you teach along while you bake... your bread turned out to be beautiful!
This was excellent! Thank you!
Claire is my spirit animal 💗
This vid's vibe is the complete opposite of Claire's sourdough video with Brad Leone lol
I always felt she was wasted at BA and was relegated to making gourmet Cheetos and junk like that.
@@ferociousgumby Making gourmet versions of junk food requires a lot of knowledge in food science and technique. There's a lot of science going into these junk foods.
Claire has an absolute gift of baking, for sure, and explaining things ever so succinctly! Inspires me and gives me more confidence to make sourdough. Am a fan! NYT & Claire, please continue blessing us with these videos 🥰
Sooooooo goood! I have had a lifelong goal to make the most open crumb sourdough ever. I have seen a lot of videos and read about it a good amount, but Claire brings the essence of this process out the best out of all of them in a very streamline but in depth manner. Thank You!!
My favorite thing ever from quarantine 2020 was learning starter names. There are some.very creative people out there!
Breadsident Jimmy Starter
Dwight D. Eisenhower
Clint Yeastwood
Mine was Mardough Fonteyn.
this brings back good old BA memories of Brad and Claire making sourdough together :(
She's a wonderful teacher! Love to learn from her. Thank you!