I love Patrick! Just found him through this channel the other day when I was looking for sourdough recipes. I've since watched all his episodes and have loved each one! He's so knowledgeable and passionate about bread and explains everything so clearly for us novice bakers. I can't wait to see what else he has in store for us! Thank you, Patrick!!!
Made the bread …it‘s delicious and has a soft brioche like texture. I‘m going to add olives and chopped chillies to the next one. Thanks Patrick for all the detailed tutorials which are always easy to follow. PS. I love you !
How nice to have you back making bread and that lovely manner of explaining how and why things work or do not work and for making things simple. Thank you
I am so grateful I found you’re videos. You are a fantastic teacher, how you explain in detail the process is very reassuring and encouraging. Thank you!
Pat you are a GEM. Made all of your demo breads and the double proofed Baguettes. And this one is next on cards. Thanx a lot, mate from Sydney, Australia. Should you come this way you are very welcome stay with us. All the best, George & Jana
Thanks for your amazing teachings Patrick!! 💕I have made many of your recipes and it's always a huge success!! One question about this recipe; can you use sourdough starter instead of the yeast?
Such an interesting comment about banking with raw onion. I've made this KAF sourdough pumpernickel with raw onion on numerous occasions and never had an issue. Why do you say that raw onion adversely impacts gluten development?
I bake a lot of sourdough breads and I've noticed that adding onion (I add sauteed or caramelised) speeds up the fermentation process so you need to adjust your proofing time. BUT, if you add cheese, this quality of onion seems to be diminished and it goes on at a normal pace :)
I just arrived in Ireland and dream of making sourdough bread. in my homeland, I baked bread every day. can i buy dry sourdough starter in dublin shop? can anyone share their sourdough with me?
I contacted his shop wanting to pay and join his lesson as his shop website stated, message was shown read but no reply. I guess a person who seems nice on screen, not so much in life.
Couldn’t be happier! Back to back bread episode with Patrick! Keep them coming!!! 👍🏻
So glad you're back, Patrick! Missed the great bread videos.
I love Patrick! Just found him through this channel the other day when I was looking for sourdough recipes. I've since watched all his episodes and have loved each one! He's so knowledgeable and passionate about bread and explains everything so clearly for us novice bakers. I can't wait to see what else he has in store for us! Thank you, Patrick!!!
Made the bread …it‘s delicious and has a soft brioche like texture. I‘m going to add olives and chopped chillies to the next one.
Thanks Patrick for all the detailed tutorials which are always easy to follow. PS. I love you !
The cheese onion loaf is wonderful. It is the most requested by my family. Thank you for sharing.
Beautiful way to wake up on a Sunday morning, getting a new bread lesson from this Irish God 🙏🏻
Patrick is the best! Love all the bread videos. This video deserves more views - maybe a thumbnail picture that shows Patrick holding the bread?
Made this today, delicious. Thank you for the recipe.
How nice to have you back making bread and that lovely manner of explaining how and why things work or do not work and for making things simple. Thank you
I could listen to this guy teach me how to make bread all day
You are the best bakery chef. Thank you, Patrick. 👏💝😋😋😋💙💚🇨🇦
How nice to see you back. I hope all has been well with you and yours. This bread looks incredible. I will try it.
Cheers from Australia Patrick👏
Made this, topped with bacon & cheese.... It's next level delicious 😋
Thank you Patrick, I made this today and it is absolutely luscious!
Beautiful bread! What a talent. Thank you, Patrick. 🍁🍂🍁
I am so grateful I found you’re videos.
You are a fantastic teacher, how you explain in detail the process is very reassuring and encouraging.
Thank you!
I tried this and it tasted wonderful! The recipe is also very easy to follow. I am going to add a bit more cheese the next time I make it though haha.
Wow! What a beautiful loaf of cheesy bread! Thank you for sharing. 💖
I baked your Cheese and Onion loaf today. Very nice, Patrick.
Thank you.
Pat you are a GEM. Made all of your demo breads and the double proofed Baguettes. And this one is next on cards.
Thanx a lot, mate from Sydney, Australia. Should you come this way you are very welcome stay with us. All the best, George & Jana
TYVM, Patrick! Definitely will veganize and bake this lovely loaf 🌱🍀💚
Enjoy all Patrick video, classic, clear with good technique. Thank you for making this video 🥐🥨🥖
Looks lovely
We are definitely going to try this . I must say though , your stand mixer with a light , is so impressive :)
You are the best teacher in the world
Great!
Thanks for the time you've been spending to teach me!!!!!!!!
Same here. You're amazing Patrick :)
Thanks Patrick for another great video, you make it look so simple to braid the dough, definetely going to try this recipe. Wish me luck 😉
Thank you for the info on raw onion. I learned something new today.
Another great loaf. Thank you
I would love to try it next time
Oh my goodness, where have you been all my life.This looks fantastic! Going to try it tomorrow.
A True Artist!
Thank you so much for sharing recipe.
Thank you, going to try this today.
This channel is the best
I made this, it was fantastic.
Thanks for your amazing teachings Patrick!! 💕I have made many of your recipes and it's always a huge success!! One question about this recipe; can you use sourdough starter instead of the yeast?
same question.
I will try it for sure! 🤩
Can't wait to try this. Can you replace the dry yeast with sourdough starter? Is this what fresh yeast means? Thanks.
Can I use Sourdough starter instead of commercial yeast. If so how much active sourdough starter would I use. Thank you in advance.
Amazing.
perfect
I LOVE your channel. Thank you for the video... and I LOVE your mixer! What model is it?
May I ask, what temperature is the water? Please and thank you.
Such an interesting comment about banking with raw onion. I've made this KAF sourdough pumpernickel with raw onion on numerous occasions and never had an issue. Why do you say that raw onion adversely impacts gluten development?
I bake a lot of sourdough breads and I've noticed that adding onion (I add sauteed or caramelised) speeds up the fermentation process so you need to adjust your proofing time. BUT, if you add cheese, this quality of onion seems to be diminished and it goes on at a normal pace :)
Thank you
More more more Patrick...
Yay! Bread!!
I just arrived in Ireland and dream of making sourdough bread. in my homeland, I baked bread every day. can i buy dry sourdough starter in dublin shop? can anyone share their sourdough with me?
Never seen such a serious Irishman before.
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼❤️
The amount of water in the recipe is 350 ml while in the vedio you’ve stayed 320 ml.
Go by amounts in the video I will get recipe amended
@@ilovecookingireland thank you for quick reply
He dont fix it :(
Lord Bolton
I like all the things you mad
Garlic is much worse. Never had trouble with onion.
I contacted his shop wanting to pay and join his lesson as his shop website stated, message was shown read but no reply. I guess a person who seems nice on screen, not so much in life.