Now THAT’S a great loaf of sourdough! Lots of “posers” here on UA-cam that like to think they know how to bake 🙄. Well done A+++ And I just learned something from you. It looks like you pull the dough out of the long ferment in the fridge and right away do your decorative score. Then prove it and score for the ear and bake! You really got some rise that way! Thank you!
Que maravilla de video Natural Real Sin "efectos especiales" Tan solo y es muchisimo la belleza del pan, tus manos y tu trabajo Saludos desde Quito Ecuador *adorable sobriedad
Вкусный хлебушко. В Казахстане самый вкусный 🍞 хлеб. Привет казахи!!! Мои родственники живут там с 60х годов. Поднимали целину и остались. Привет из Азербайджана.
She is using a specialized oven I believe. In a regular oven preheat the Dutch cast iron pan at 500° f for 30 minutes, when you remove the Dutch oven to put the loaf into it, reduce oven temp to 485° f, drop the loaf in and leave it covered in the Dutch oven with lid at this temperature for about 6 minutes (quick oven spring), pull it, make the long score, return it covered for 12 minutes. Remove the lid, and let it continue baking at a reduced temperature of 430° f. This is what I do with great success. The lower temperature once you uncover it doesn't let the rice flour burn orange, it stays white.
Hi lovely loaf. If I may ask how is the dough in the oven for after the decorative score and before the main score ? And is the oven off at this stage ?
Hi you did a wonderful job as usual. The only thing that’s very important to us your subscribers is, you don’t share any of the recipes. It would be great if you gave us the recipe. They usually put it in the description column. I thank you in advance. I await an answer please that you have posted your recipe.
@@clip012 Not a requirement, but a recommendation! Cooling on a wire rack tends to make the bread softer. Although I wrote my previous comment a while ago and I think it might have not made sense in this case. In any case, have a wonderful day friend.
You should be able to. Oven temps vary though, so it would take some experimentation to get the temp and length of time just right for your oven. If you have one you can use a Dutch oven within your oven to bake it. It also helps to add a cookie tray with water beneath the bread for steam. 😊
@@yukleniyor...6711 Oof, I wish I had a definite answer for you. It depends a lot on your oven and is generally hard to achieve in a home without special equipment (steam chamber) like in this video. Best results I have gotten with my bread in my home oven have been with preheating it to 500-550F, with a heavy pan on the bottom rack, baking steel on middle rack. Once your bread is proofed, score it and place into the oven, followed by adding boiling water into the heavy pan on the bottom rack. Close the oven, and turn it off. Turning the oven off theoretically keeps it from drying out the steam that's inside helping things rise. Commercial ovens don't vent as much moisture as home ovens. As far as how long to leave them in that stage (with the oven off), it greatly depends on the shape of the loaf. Use this video as a reference as to how your loaf should look, the crust should be gelatinized and gummy looking, the scores should be opened up a lot, and a good amount of the spring should be complete (not all loaf shapes will spring 100% here though, I find box cut round loaves to take longer and spring more in the baking stage). Finish the bake as normal from there. I also tend to hit the loaves with water from a spray bottle when I turn the oven back on after the steam phase, just to ensure they get a little more time before the crust wholely sets. Cheers and happy baking! Edit: not sure if I made it clear, the method I described differs from the video. You could do something nearly identical if you use a Dutch oven in your oven, I imagine the first bake would be at a low temp, then crank to high for second bake. But it's really about the loaf in question. King Arthur has some good videos 👍
@@SeanQuinn4 Many thanks for the feedback and definition. i have been baking my own bread for a few months sometimes it works well but like many others i also give a great result for the outside of the bread taste it always does of course. I will try and find out what is best for me 😁👍
Ngl i was reading it "scoring a bastard"..
That's what's written, batard means bastard in french
Same
Me too. Thing was a bastard to score
Lol
I read it as "scorching a b******
Now THAT’S a great loaf of sourdough! Lots of “posers” here on UA-cam that like to think they know how to bake 🙄. Well done A+++
And I just learned something from you. It looks like you pull the dough out of the long ferment in the fridge and right away do your decorative score. Then prove it and score for the ear and bake! You really got some rise that way! Thank you!
Так нежно все делаете и хлеб дышит как живой.. 👍🏼
только стоить 450...
@@domish6109🤝А Вы пеките сами,будет стОить 100 🤣!
Мука какая,качество?
👍👍👍
THAT'S F%@# GORGEOUS!!!
Que maravilla de video
Natural
Real
Sin "efectos especiales"
Tan solo y es muchisimo la belleza del pan, tus manos y tu trabajo
Saludos desde Quito Ecuador
*adorable sobriedad
У Вас такие нежные видео, очень уютные!👍👍👍👍
По домашньому!!!так не хочеться виїзджати з Криму.....
Damn looking good, if you keep this up you will explode. I believe in you. Keep going.
I read this as a threat lol
@@junkjake8626 Lol that’s the nicest threat I’ve ever heard 😂
💥💣💣
As gorgeous as that design is, it's triggering my trypophobia so bad 😂😩
Makes me never want surgery
Tryphophobia are the worst. Seeing that holes on hand everytime makes my whole body tingling and vibrating. Fckin hell
Same!
Omg I thought i was the only!! I’m so uncomfortable
😢 I am so sorry, my sister has also but for me is a delicious piece of art that I want to eat
I love how you make art out of it.❤
absolutely incredible work by a super pro hats off. beautiful❤
Even the simple designs look amazing
Mi piace molto, come ricama il pane, poi una volta cotto è un opera d'arte 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻😀
このパンが大好きです！
何度も観に来てしまいます❤
Такой хлеб просто мечта! Его можно есть даже.глазами!Красиво и вкусно.
Woo! Casi muero de las ganas de comer ese pan casero 👏🏻👏🏻👏🏻👏🏻
Makes me drool🤤
Сделан с любовью! 👍👍👍💖
Spero che tu possa mettere le ricette con i sottotitoli in italiano. Grazie mille 🙏🙏🙏 e complimenti 👏👏👏😍😍😍
Never have I felt more kinship with an inanimate object than I have with this loaf of bread
I want the entire recipe! My wife will make this!❤️
You seem to be very skilled. I like your style!❤❤
Вкусный хлебушко. В Казахстане самый вкусный 🍞 хлеб. Привет казахи!!! Мои родственники живут там с 60х годов. Поднимали целину и остались. Привет из Азербайджана.
Se ve riquísimo
Хлебушек 🍞🍞🍞🍞 Всегда очень вкусно😋 Спасибо💛
Nice one! :D looks yummy! :D
❤
That is SICK... I almost killed myself after attempting to learn how to make a single loaf of Sourdough and failed every single time.
I'm getting better, don't give up.
Took me about 12 loaves to perfect! Thats ALOT of flour and proofing time. Well worth it though! Keep going.
Mary’s nest has the easiest tutorial I’ve found.
Great job!! 🙌🏻💫
Bread 👍
That looks amazing. I feel like it tasted a good as it looked
Wow super excellent 👍 beautiful yummy 😍
Looks so good i love some homemade bread.
I subscribed ...I just stock at your videos.....I'm verry happy that I found your videos..wish you good luck 🍀 with your channel.👏👏👏👏
So beautiful
Damn! That bread looks so good. 🖖
Que liiiindoooo!
I'd love to know how long it baked before the second scoring? Looks so beautiful 😍
Me too!
Just found it in the comments, 7 minutes 😊
@@lesliebean4594 Thank you, that's the information I needed.
You don't have her oven it don't matter
Thanks, Leslie Bean! I was wondering about that as well.
I love ur baking.Kindly share the dough recipe.
Your breads are beautiful, can you tell me please, at what temperature do you dry them in the oven and cut them again after you make the first cut?
She is using a specialized oven I believe. In a regular oven preheat the Dutch cast iron pan at 500° f for 30 minutes, when you remove the Dutch oven to put the loaf into it, reduce oven temp to 485° f, drop the loaf in and leave it covered in the Dutch oven with lid at this temperature for about 6 minutes (quick oven spring), pull it, make the long score, return it covered for 12 minutes. Remove the lid, and let it continue baking at a reduced temperature of 430° f. This is what I do with great success. The lower temperature once you uncover it doesn't let the rice flour burn orange, it stays white.
Increíble labor! FELICITACIONES!
You’re a artist.
Oh dear! Mouth watering and beautiful at the same time.
Perfect! 😍
I wanna eat that raw , the dough looks that good... ✨✨✨
Hi lovely loaf. If I may ask how is the dough in the oven for after the decorative score and before the main score ? And is the oven off at this stage ?
She said before, it's 6 minutes, and no the oven is not off
@@bellionaire1040how much temperature needed i cook in 240 c with 1 minute steam
Looks absolutely delicious 😋 😍. Thanks for sharing and we will see you on the next one. Following channel for more amazing videos 📹.
Hi you did a wonderful job as usual. The only thing that’s very important to us your subscribers is, you don’t share any of the recipes. It would be great if you gave us the recipe. They usually put it in the description column. I thank you in advance. I await an answer please that you have posted your recipe.
Damn, that’s a whole lotta entitlement
Böyle pişmiş ekmeği çok severim 😀❤️🇹🇷🇹🇷
May I ask where I could purchase a scoring knife/holder like this please?
Here is my affiliate link: wiremonkey.com/discount/C1Z5YP7FNQ03?rfsn=5790530.0304807
@@sourdough_enzo Thank you Rachel!
Piękny chleb, ukłon 👍☀️🤗🥰💐
Looks so good...😋😋
Good job chef
What sort of oven are you using & approx what temperature?
Beautiful 🥰
Delicious! I also love baking.
Que hermoso! Arte en el pan
Thanks for sharing. I will wait for next video 💖
Looks delicious 😛
😲 wow
I would feel bad eating that, it's too beautiful
Bread just like me fr
How pretty!
Truly magnificent!!!
So satisfying 😮
Uma obra de arte comestível.
That's super pretty. But looking down really quick without my glasses I thought that said scoring a bastard
Thats exactly what it says, except in french
Ont dirais le pain qu'ont peut acheter chez nous 👍
Wow perfect sour dough
パンの生地がまるで人の皮膚のように柔らかいです。
Daj przepis🙏receptę👍☀️🤗💐🥰
What are you baking in
Thats *nuts*
I am thinking to steam my sourdough bread slices, too hard for my teeth when i toast it.
I usually eat it at an angle so the crunchy is flat it helps
Do you cool your bread on a wire rack?
@@persephone5025 is that a requirement?
@@clip012 Not a requirement, but a recommendation! Cooling on a wire rack tends to make the bread softer. Although I wrote my previous comment a while ago and I think it might have not made sense in this case. In any case, have a wonderful day friend.
Questo non è pane è un capolavoro
Beautiful!
Amazing video. They are delicious with anything. Olive oil or strawberry jam, or with meat or vegetables or a soup or just the bread alone.
I have a gas oven and I can either use the base flame or top. I wonder if I can bake a nice loaf in it? Someone please guide me
You should be able to. Oven temps vary though, so it would take some experimentation to get the temp and length of time just right for your oven. If you have one you can use a Dutch oven within your oven to bake it. It also helps to add a cookie tray with water beneath the bread for steam. 😊
Супер,очень хочу научиться,какая прелесть.👌👌👌👌👏👏👏👏👏👏
Made with love ❤
I need someone to treat me like this man treats his bread😂
Yeast - don't cut me
What is that tool you use to dust the dough? Looks interesting 😯
Its called a bread lame, incase you never found out.
Genio
Gorgeous!!!❤❤❤
Очень красиво👍
Sue Ellen sure does make a mmm mmm good sourdough y'all.
Incrível 😍👍
wwooooowww how do you do
There is form of tattooing in Africa
Scoring a different medium
Yes flesh
💕💕💕
❤❤❤
You prebake it to stiffen the outer dough and then you score it??? I must try that method!
The first stage appears to be a steamy warm final proof/oven spring to expand things
@@SeanQuinn4 what temperature and how long please tell me
@@yukleniyor...6711 Oof, I wish I had a definite answer for you. It depends a lot on your oven and is generally hard to achieve in a home without special equipment (steam chamber) like in this video.
Best results I have gotten with my bread in my home oven have been with preheating it to 500-550F, with a heavy pan on the bottom rack, baking steel on middle rack. Once your bread is proofed, score it and place into the oven, followed by adding boiling water into the heavy pan on the bottom rack. Close the oven, and turn it off.
Turning the oven off theoretically keeps it from drying out the steam that's inside helping things rise. Commercial ovens don't vent as much moisture as home ovens.
As far as how long to leave them in that stage (with the oven off), it greatly depends on the shape of the loaf. Use this video as a reference as to how your loaf should look, the crust should be gelatinized and gummy looking, the scores should be opened up a lot, and a good amount of the spring should be complete (not all loaf shapes will spring 100% here though, I find box cut round loaves to take longer and spring more in the baking stage).
Finish the bake as normal from there. I also tend to hit the loaves with water from a spray bottle when I turn the oven back on after the steam phase, just to ensure they get a little more time before the crust wholely sets.
Cheers and happy baking!
Edit: not sure if I made it clear, the method I described differs from the video. You could do something nearly identical if you use a Dutch oven in your oven, I imagine the first bake would be at a low temp, then crank to high for second bake. But it's really about the loaf in question. King Arthur has some good videos 👍
@@SeanQuinn4 Many thanks for the feedback and definition. i have been baking my own bread for a few months sometimes it works well but like many others i also give a great result for the outside of the bread taste it always does of course. I will try and find out what is best for me 😁👍
La receta del pan, por favor 😋🙏🇻🇪👍
Que bien se ve el pan ,y es otro con esa media luna donde lo cosina,y esa abolidas del dibujo bemdiciones
❤ ES TAN BELLO!
Where might someone purchase that Lame’? I have one similar, but not with that angle. Ty
It's called UFO lame
Muito bom
So perfect 🎉
Where can I find the little silver flour duster?
Superbe ! J'ai faim👍
Eu quero a receita dessa massa