@@RosiesKitchenAdventures it was a perfect loaf! I used a mix of whole wheat, rye and bread flour and my starter. The bread was tangy, soft and just a perfect loaf! Thank you for the recipe. I will never buy bread again! This is so much easier and satisfying to bake.
@@vickymc3855 YUUUUMMM, Vicky, that sounds soooo good! That's so funny...I haven't bought bread for years since figuring out this method! The best bakery near me was charging $9 for a loaf of sourdough and I needed to not go broke over bread. 🤣
This is a superb video! I am an experienced sourdough baker and I love the way you have streamlined the process. You are a natural instructor. I have had great success with your method. It is a fantastic tutorial that helps to eliminate wasting flour on discard, (and with flour prices what they are, that is a huge benefit!) I love the way you use unfed starter and the loaf tins stacked one on another is inspired. And Rosie, I am with you on the fear of handling a 500 degree dutch oven. Plus, as beautiful as Tartine style loaves are, the truth is that a sandwich style sourdough loaf is a LOT more practical for our household. I have sent your video on to a pal who is trying to work up her courage to take on sourdough and thanks to your simple instructions, she is ready for the challenge. Cheers to you for a brilliant recipe and video!
Awww...your comment totally made my day! ❤Thank you for all your kind words and it's so nice to hear from a kindred spirit who shares my fear of hot heavy dutch ovens! HAHA! Yes, the flour prices these days are ridiculous and I'm so glad you like the loaf shape as well. Thank you so much for sharing my video and I hope your friend gives this a try! She's welcome to reach out if she has any issues. I hope you and your family are having a wonderful start to the New Year and Happy Baking!! 🥰🌻
THANK YOU SO MUCH! My local sourdough costs over $9 a loaf. not an everyday option. I knew that there had to be an uncomplicated way to bake a loaf. Historically, women couldn't have time or resources to fuss over a loaf of bread. Bakers, yes, but not regular people. I used a slightly different recipe but I was getting a dense loaf with a tough, dry crust. Improvising a lid with another pan works well and fits the toaster oven for summertime baking. Your no-knead proofing schedule worked out and the oven spring on my loaf looks glorious 🥰 you are right that it isn't instagram pretty but I see the beauty of simplicity! and you have saved me a lot of time on researching and experimenting XD
WOOW...that's a lot of money for a sourdough loaf! I'm so glad you found the video helpful and I'm all for saving you time and money. :) HAHA...I totally agree with you that they couldn't have had time to fuss over bread. Thank YOU for all your kind words and support! Be well and happy baking!
This is the easiest method! I’ve had great results, with just a few adjustments. I increased the amount of starter and was able to get more rise, and I only use 1 1/4 cup of water, all bread flour. Turns out amazing! Thanks for the tutorial!
Hiii Allison! WOO HOO! I'm so happy you tried my method and those adjustments sound fantastic. It's wonderful to be able to take a recipe and make it your own. I hope you and your family have very happy New Year! ❤
Did you adjust anything about the day prep ? This video sounds like your whole day spends on occasional checking and prepping the dough before putting it in the refrigerator at night.
wow, I've been getting inconsistent results with my old version for a couple years now, hit or miss - I followed this method and baked the best single loaf of bread ever 😁, thank you!
Woooo hoooo!!! I'm so happy to hear that the method worked well for you! I struggled for a while with sourdough and this was the only way I could get consistent loaves easily. Thanks so much for checking out my video! 🙏🌻
My great-grandmother made several loaves of bread every morning to feed her family on the farm in Indiana. I imagine she did something a lot like this. My grandmother told me that her mother measured the ingredients using a saucer as a scoop and a coffee cup and cutlery spoon for liquids. Loosey-goosey from necessity 🙂.
Hiii Carol! Thanks so much for checking out my video and I absolutely loved hearing about your great-grandmother! It's amazing how people fed their families back then. Thank you for sharing. Be well and happy baking!
Making this recipe today!! One more stretch and fold and a pat for good luck and it will be ready for the loaf pan!! Was anyone else shocked that it doesn't need to go into the fridge overnight?? 😱
Might be a strange question but do you ever wash or change your starter jar? I want to start sourdough baking but the videos are endless, yours is the simplest but I want to be prepared.
@@leannebarnes893 Hii Leanne! Thanks so much for checking out my video and I'm so sorry for my delay in response. That's a great question. Ideally, about every month or so, I like to transfer my starter to a clean jar. Honestly though, there are times where I'm too lazy to do this and it's totally fine too. Just try to keep the sides of the jar clean by scraping down with a spatula. I hope that helps and I'm so excited that you'll be starting sourdough baking!
YAAAY! I'm so glad you found my video helpful. Yes, give this a try first and I'd love to hear what you think of this method. Thank you for all your support! ❤
I watched this video, left for a few days and now I'm back to let you know you are my heroin! This recipe is incredibly easy and forgiving! It makes a glorious loaf of sourdough and I can't thank you enough!
Welcome back, DDK! It's so great to hear from you as always. Your kind words mean so much to me. Thank you for all your support. Be well and happy baking! ❤
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Hi Rosie, great video. Actually, you don't have to preheat your Dutch Oven and can do a cold bake look it up and it works out just as good as the long preheating. I see you like Casori. I have one of their Air Fryers and don't know how I eve lived without one. They make very nice kitchen products
Hiii John! Thanks so much for checking out my video! Ooo...I've never tried a cold bake but will definitely look into it. Thanks so much for bring it to my attention! HAHA, yes I love my toaster oven. It's my favorite appliance by far. Be well and happy baking! ❤🙏
I love my Cosori air fryer and I thought it was wonderful Customer Service that they replaced my defective model with a free replacement last year. I had no idea they made a toaster oven and I couldn't live without mine. Pretty sure in the past 25 years I've gone through three Black and Deckers lol! I'm a fairly new sourdough baker and have tried so many different recipes that I lose track of what is what with slices that go into the freezer. But I think it is more practical to make sourdough loaves and I'm excited to try your method. But what is sprouted whole wheat flour? I just bought some organic whole wheat flour from Amazon but it doesn't say sprouted. My local health food market sells flour in bulk but they don't have sprouted either.
@@jemsmom97 Hiii! Thanks so much for checking out my video and that's a great question. Sprouted whole wheat flour is made from wheat grains that are first sprouted and then made into flour. It works and tastes pretty much like regular whole wheat flour so your organic whole wheat flour will work just as well in this recipe. HAHA...I also have a ton of slices of bread in the freezer. I always think I'm going to remember what they are and don't label then and then totally forget! It's great to hear that you also like Cosori products. I've had this toaster oven in the video for several years now and it's still working perfectly. Thanks so much for all your support! Be well and have wonderful weekend ❤🙏
I've noticed that my starter loves rye flour. Thats how it was born from rye and every time i feed it rye it creates beautiful big bubbles compared to regular flour. I will take that from your video and see if i get good results. Thank you for posting!
Hiii Gaia! Oooo....that's so exciting that you'll be making your first fancy loaves! I'd love to hear how they turn out. Thank YOU for checking out my video and sharing your baking with me!
This is how I like it. An easy approach to it and the use of bread pans. No fancy "look what I can do", rather great bread for daily use. To put the starter in the refrigerator and keep it there until next baking, is something I have to try. For now, I have been feeding it every 2. Day and throwing away too much already. Thank you for your videos and advices. I learn a lot from you.
Hi Ritz! Thank you so much for your kind words. 🥰 The whole feeding process and discarding completely turned me off to sourdough until I figured out how to avoid all that trouble! I'd love to hear how this method works out for you. Be well!
Rosie this is wonderful of you to share n so simple! Bake first 20m at 400 covered then 30m at 400 or 350….saw when removing bread temp said 350 thank you! Pls reply…
Omg!! Thank you!! For creating a simple straightforward recipe 😍 I’ve watch a million sourdough videos and I honestly felt like they were speaking another language lol I definitely will be trying this!
@@RosiesKitchenAdventures should I feed my starter the night before? Or closer to the time I wanna make the bread? Also do you leave the bread at room temperature the whole time you are folding it?
@@Candice-Smith Great questions, Candice! I actually use my starter straight from the fridge and it hasn't been fed since the previous week. I find that the long fermentation time is plenty of time for the starter to perk up in the dough even though it hasn't been fed recently. Selfishly, that means I don't need to do any prep ahead of time if I want to bake bread on a whim! Yup, I leave the dough at room temperature the entire time, which for me is usually 68 deg F during the day and 66 deg F overnight.
I used whole grain Einkorn flour and the loaf was perfect! I LOVE this recipe and your approach... I was getting so discouraged watching all the pretentious hoity toity videos out there, I almost gave up even trying. But I came across yours and decided I would give it a try, and boy am I glad I did. This is by far the easiest, most sensible method yet. If you are looking for a piece of art, go elsewhere. But if you want a delicious, easy, satisfying loaf of sourdough, then give it a try!
Hi L K! I'm so glad you found the video helpful and thank you for letting us know how it worked with einkorn. I've never tried einkorn flour before but I just bought some and have been meaning to give it a go! Were there any modifications you had to make for the einkorn?
@@RosiesKitchenAdventures Absolutely none! I used the whole grain Einkorn and just followed your directions. My guess is that the dough is slightly more sticky and shaggy than regular wheat, but the loaf was perfect! My starter is nothing but the same flour also. It was only about 10 days old, and was in the fridge, and I used it right from there just as you said.
@@lk9513 Oooooo that's so cool to hear that you didn't need to make any changes! The health benefits of einkorn sound fantastic and I'm excited to try it. Thanks for inspiring me!
@@RosiesKitchenAdventures Einkorn whole grain produces a loaf that is a bit denser than regular flour, but the flavor and texture is absolutely sublime imo. If a person uses this flour, they should realize the loaf will be different, but it is absolutely delicious and worth it. Plus, people that have minor gluten issues can do well with einkorn.
I’ve been practicing with dough for 2 years now and I’m determined to master the art of making bread from scratch. I absolutely love sourdough bread and will be following your tutorial on how to make it! Thanks for the video! I’ll make sure to check out your channel too.
Hiii Ingrid! Thanks so much for checking out my video and that's so awesome that you've been baking for 2 years! I'm excited for you to give my method a try and would love to hear how it turns out for you. Thanks for all your support!
Rosie, I'm now 2 for 2 on your recipes. Just made this Sourdough bread for my wife this morning. She wanted some sourdough bread but with a softer, thinner crust, than the ones I had been making. After making your English Muffins I found this recipe of yours and told my wife I'd make it for her to try. My wife luvs it, the bread is so soft, the crust is thinner and it is so tasty too. I have to say Oh My Gosh you are the best. I now have two keeper recipes of yours and will be making this great Sourdough sandwich bread from now on. I had another of your English Muffins this morning, so great tasting... Thomas' who, lol. thanks again, Bret
Hiii Bret! I'm so glad your wife enjoyed the sourdough loaf! HAHA...she and I must have similar taste preferences and those are the exact reasons why I developed this recipe. 😆 Aww...I'm happy to hear you are still enjoying the English Muffins and yes, don't even want to look at a Thomas' one! Thanks so much for letting me know how the recipes turned out for you. Your support means a lot to me! 🙏
Good morning, Rosie ! ☀️ I DID IT !! 😬 The bread just came out, so it's too soon to cut and test. But it looks pretty good !! 🍞 I'm hoping the starter was active enough; the dough did a very slow rise ... So I THINK it was ! And I hope I fed and waited appropriately for the starter I fed after first beginning this loaf. (That's the part I get most anxious about ... the starter being accurate and if it will work) Thank you for your fun instructions and tips for more convenient baking. 💜 Peace and blessings. 🌻
Hi Julie!! It's great to hear from you and I'm so excited to get the update. I bet your home smells amazing with the bread baking and waiting for it to cool is the toughest part! It sounds like it turned out perfectly. Yup, the dough does rise really slowly but that helps develop the flavor and gluten structure. I'd love to hear what you think once you are able to cut into and taste it! Have a wonderful day and be well! ❤
Hi Rosie I tried your bread receipe! It's amazing how easy it's! I tried twice and both times it came out beautifully! Thanks for sharing this receipe!❤
Hiii Leanne! Welcome!! I'm so excited for you to try my recipe and I'd love to hear how it turns out for you. Thanks for letting me know how you found me and I'm grateful for all your support. I adore Canada! Have a blessed week ❤🙏
I just sliced into this wonderful bread. I don't know if it is suppose to be very moist inside but it is yummy and perfect. The sour dough taste is a wonderful addition to sandwich bread. I loved the ease Thank you! I did notice that my small toasted oven does not get to 400 degrees long after it says it does. It took about 20 extra minutes for me to see 400 degrees on my oven thermometer. It does make a difference. I also had to leave the hood on for about 15 extra minutes to keep the bread from burning. This will be my go to bread. Fabulous. I can not wait to try your bagels.
Hi Toni! I'm so glad you enjoy the bread and you made wonderful modifications to the process to suit your own oven! Yes, this bread is a bit more moist than other types of bread which prevents it from getting stale too fast. If you'd ever like to try it with a more dry crumb, you can reduce the water by ¼ or ⅛ cup. I'm excited for you to try the bagels too and look forward to hearing how they turn out for you. Thank you for all your kind words and support. Happy baking! ❤🙏
Rosie, I baked my second loaf this morning and it was perfect. My wife loves the thinner crust and oh so soft inside, and the taste is superb. Going to be baking your NY style bagels and the Challah bread in the next weeks and will let you know how it goes. So glad I found your channel.. thanks Bret
Hellooo again, Bret! Awww...it brightens my day knowing that and your wife enjoy the bread! Your wife is so lucky she gets to have all the delicious treats that you make. 😋Thank you for letting me know how it turned out! I'm so excited for you to try the bagels and challah and look forward to hearing how they go for you. I hope you and your family have a wonderful weekend! 🌻🙏
Thank you Rosie! I followed your instructions for the English muffins and they turned out fantastic, now I'm going to tackle this (scariest) bread baking with your recipe!
Hiii! Thanks for checking out my video and that's a great question. I apply a paste of baking soda and water and then spritz on water mixed with distilled vinegar. It'll foam up and then I let that sit for about 24 hours. Then I come back and scrub everything off with sponge or brush and Dr. Bronner's castile soap or Sal Suds depending on what I have on hand. I hope that helps!
This is my weekly recipe for bread. Love this so much. Thanks, Rosie! 😊 Word of advice to anyone using the smaller bread loaf pans (8.5x4.5) like me, be sure to oil BOTH pans really well, and have the parchment overlap into the top pan when it rises. 😂 bread got stuck when I tried taking it off after the first 20 min of baking. I had to pry it off! 😂
Yes SO easy! Question, how does it taste? Because of the long ferment time, is it very sour? Or mild? When I use my starter ripe and start in the morning then bake by the end of the day, my bread is SUPER mild. So I was curious how your tastes!
Wow...Thank you for responding so quickly! I appreciate your answer and will try this soon! I will let you know how this works for me. Have a Blessed Day...Happy Easter!
What an amazing success! This recipe gets a perfect 10. I use all purpose flour and sprouded wheat flour and couldn't be happier with the results. Thank you Rosie for making it so easy
@@pilarstevens1752 OH HOW COOL! 🥰Thanks so much, Pilar. I'm so excited to see how it turned out! For some reason, I didn't get a notification that I was tagged but I did send you a follow request so hopefully that will allow me to see it once approved.
Dear Rosie, thank you so much for the recipe! I tried it a couple times now but being a little too loose goosy with the recipe the first two ones came out quite dense … Then I got myself together and followed the recipe a little closer and guess what: tasty, soft but firm breads with a nice crust came out of my oven. I’ll go to the windmill close by this week and get some nice wheat, spelt and rye flour to continue my bread baking journey with that. Thankful greetings from Northern Germany again Maren
Hi Maren! HAHA I think it's great to start off as loosy goosy as you can and then adjust only if necessary. I'm glad it worked out well for you and that's so awesome that you can get local grains! Thank YOU for all your support and have a wonderful holiday season in Northern Germany! ❤
This turned out great, so much easier than method I was using before...more flexibility. Was skeptical when I started the overnight proof because, the dough was just slightly poofed. Next morning it looked like yours. Thanks for posting!
Hiii Johnny! WOO HOO I'm so glad this method worked out well for you. HAHA...yeah, it doesn't look like much before the overnight proof but so satisfying to see it the next morning. Thank YOU for all your support! 🙏
I’m following this loosy goosy method!!! Thank you for sharing this! I’ve been wanting to make sourdough but I dont have time to make it all fancy! Thank you, thank you! 😊
Hi Sheila! HAHA I'm so glad you like this loosy goosy method! I'm totally with you on not having time to make it all fancy. 😆 Be well and happy baking!
Rosie, what about your oiginal starter? You showed in these chapters how to care for your starter, but not the beginning. Could you please share your starter recipe??? A huge shout out to Rosie❤ 6:22 am CST
Hii Janice! Thanks so much for checking out my video. I actually made my very starter from raw sourdough but then later made a starter from scratch, which I documented in this video (ua-cam.com/video/MYTAwBnTJDA/v-deo.html). Both starters ended up performing the same and I now just use the starter I made in that video. I hope that helps and I'm grateful for all your support! ❤
These are the comments no was looking for, thank you both very much! Hubby bakes bread and I’d be curious to try a sourdough. We know a guy who does the most amazing sourdough pizzas and his base is just superb and the best we ever tasted. He plays a lot with the time he leaves it, and from what I remember the longer he leaves it, the better and lighter it is compared to a ‘normal’ pizza dough. I wouldn’t go back to the normal pizza now. Sourdough ball the way.
@@tihanaharrison6728 Hii Tihana! Thanks so much for checking out my video and I totally agree with you have sourdough pizza! Your friend's sourdough pizza sounds amazing and here's my recipe for sourdough pizza dough if you are curious or want to compare: ua-cam.com/video/pRkHF0ypbCM/v-deo.html Be well and happy baking!
I find your instructions super easy! I’m trying the recipe out and am actually baking as I write now. Let’s see how it turns out for me since my dough seemed way too wet and sticky until last night when I set it to proof. I will let you know as soon as the bread is out of the oven and cooled so I can check how it turned out However it turns out, for now I will definitely thank you for the super easy instructions to follow that helped me so much for confidence ☺️ And after some 2 plus hours we’ve enjoyed the bread and I’ll probably just try to keep the dough less wet at the start, and see how that goes. My beard turned out tasty but wasn’t as light and fluffy as yours in the video 😄 as a beginner I feel encouraged to try again and keep at it till it’s perfect to look & feel…. taste is good already 👍Thank you once again!
Hiii! Thank you for your message and I'm so glad you checked out my video and tried my sourdough method. Sourdough is definitely a process and figuring out the little tweaks along the way to make the recipe totally your own is part of the fun! Yes, that's a great idea to experiment with a bit less water next time and see what happens. Different flours absorb different amounts of water and different starters will have different levels of hydration so it can take a few tries to figure out the right amount of water. The taste is most important so you are off to a fantastic start. Thank you for all your kind words and be well!
i'm certainly a fan of your style. I'm a Master Gardener and a Master Food Preservationist and a scratch cook, but I can't bake to save my life. I've been gifted some sourdough starter and have finally decided to try making some loaves and it is frickin complicated! argh....why can't it be easy? oh wait, maybe it is...thanks Rosie, i'mma gonna give it a try.
Hiii Kendra! Thanks for checking out my video and I'm so sorry for the delay in my response. I'm so excited for you to try this method and it's so much easier than many other sourdough methods out there! Be well and happy baking
Hiii Dan! WOO HOOO That's so exciting that your starter is almost ready to go! When you get a chance later, I'd love to hear how it turns out. Be well and happy baking 🙏
Thank you so much for your recipe and instructions. I have to tell you that because of your video and the video on I think it’s the Rose Homestead. U2 ladies were an inspiration in me baking my first loaf. It was a success and very, very good thank you so much.
Hello again Rosie, This morning I made my fourth sourdough loaf using your recipe. Was out of the sprouted wheat and just used the Bob's Artisan Bread flour. Another successful bake thanks to your amazing simple recipe. Sprinkled sesame seeds on top for the overnight proof and the toasted flavor was a nice compliment. Kindest regards! 😻
Hi Lorie! It's great to hear from you and that's awesome news that it worked well with just the bread flour. Oooooooh...I LOVE that you put sesame seeds on top and I'll definitely have to try that next time! Thanks for the genius idea and be well. ❤
I just found this video after i was about to throw out my starter in ghe fridge. The first time just took too much time. My loafs are in the oven and im looking forward to continually using this method.
Hiii Dan! I'm so glad you didn't throw out your starter and gave this method a try. I hope it continues to work for you! Almost all my other sourdough recipes follow this same approach so you have lots of other options if you like this one. Be well and have a wonderful weekend
Hi im from Austria- we don’t have bread flour! But I’m going to try this recipe out with my usual flours. I have wheat, spelt and rye flour - whole wheat or sifted. Other recipes have really frustrated me so far 😅 your recipe looks so easy!
Thank you for your reply so quickly. Yep that is the video I watched with all whole wheat flour...still doesn't look like that one. It does rise up ...but is soooo dense. Flavor is good...but you would be hard pressed to make a sandwich out out of it! I will keep trying. At least the ingredients are pretty inexpensive ...sans the seeds. Thank you again! I enjoy your channel...and your calm approach:-) I will try some of your other recipes.
Success!! It took alot longer to rise ...I thought I'd be baking it when I got up but it wasn't ready till 4pm that day..."Good things come to those who wait!" Thanks Rosie for sharing your recipe. Much appreciated!
AHHH! I'm so glad you had the patience to wait, Vivienne! Patience is a true virtue and you got a great bread reward. :D Do you happen to know the temperature of where the dough was rising? Perhaps it was just cold overnight? My starter is pretty temperature sensitive and doesn't rise very much if the temperature falls below 66 deg F.
@@RosiesKitchenAdventures Thank you so much for your reply...I was worried it would be rising too fast as our kitchen gets warm in the day...so left it on the worktop...not on top of our tall fridge as I normally do...but next day when it hadn't risen I put it there+ went out for our 50th Wedding Celebration lunch+when I came home it was ready to bake! Thanks again.Viv
@@viviennemurphy2702 Hi Viv, Awww how wonderful to celebrate your 50th wedding anniversary! Hearing that totally brightens my day. 🥰 The top of your tall fridge sounds like the perfect place to proof dough!
Thanks for your video Great recipe. I make my daily-not-artisinal sourdough bread in a bread baking machine. I have one with a dedicated sourdough program, though nothing really special: it is just a 4h45m program. In the evening I put in all ingredients (like 125 g starter straight from the fridge like you do, 250g water, 400g flower), let the machine mix the dough, add some 6g of salt and let it rest overnight for about three hours until the program begins automatically at night, so 7-8 hours in total. In the morning I have a delicious loaf even less fancier than yours, but with near zero work! I bought the machine for about 75 euros, so not expensive at all.
love love love you and your insanely easy sourdough... I've had the best crumb with your recipe and process and I'm hanging in there after so many failed and not-so-great loaves (mostly other recipes)... I have to say that in my home, my dough cannot final proof overnight on the counter... I let it proof overnight for just 6 hours and I wish I could attach a picture of the bloob that creeped out from between the loaf pans 😂 surprisingly, there was enough strength left in the dough that I was able to lift off the top loaf pan and encourage the bloob back into the bottom loaf pan, but the top back on and bake a decent loaf... I'm not giving up... next loaf I will final proof overnight in the refrigerator and if that doesn't work, I'll hone my skills with your insanely easy but faster version. Thank you for sharing your kitchen adventures with us.
Hiii Rees! Thank you for all your kind words and support! Your message really brightened my day. 🥰 You must have a wonderfully toasty warm home! Yes, doing the overnight proof in the fridge or opting for the the insanely easy but faster version should work well. You can choose either based on whether you want to bake the bread the same day or the next. I'd love to hear how your next loaf turns out! Baking is such a journey and figuring out the process that works best in your home is so rewarding! Be well ❤
Hi, making my 2nd loaf, learned a lot from the first. This time I'm using bread flour, I had to hydrate it more than with the 1st loaf of unbleached all purpose flour, it's in the oven. Just took off the lid, omg the oven spring is fantastic. Looks like a proper loaf you buy in the grocery store. I can't wait to see the finished loaf.
Ooooooh so exciting! Gotta love a good oven spring and I bet it smells so good while baking! It's so interesting to hear how different bread flour and all purpose flour can be in terms of hydration. Thank you for sharing that tidbit and I'd love to hear about the final product and how it tastes!
Rosie you are an absolute genius and I pray that your channel grows and grows and you get many many followers 😊 Love your videos, you make everything seem so simple, yet all your results look absolutely delicious 😊 Thank you so much 😊
Hiii Katie! WOO HOO! I'm so happy to hear that this method worked well for you. Thanks so much for checking out my video and letting me know how your bread turned out. Have a wonderful weekend!
Love this recipe, it is very similar to the one I make but yours seems even more forgiving and loosy goosy. I loooove baking my bread in a loaf pan too!! Those sourdough ball breads are not my jam hahaha. Great job!
Here you go: 00:00 Start 00:07 Explanation 01:40 Ingredients 01:50 Mixing 03:45 Folding 04:05 Starter care 04:45 More Folding 05:20 Folding into loaf form 05:40 Transferring to loaf pan 05:55 Proof overnight room temp 06:20 Baking 07:00 Results 07:28 Byeeeeeee
OK...second batch of bread did rise significantly higher:-) However...it still does not look like the one in the video. I am using your starter...which came out beautifully and was active in days! I used it when it was over a week old and very bubbly. I only use stone ground whole wheat flour and about a cup of my own ground spelt flour. Seeds too. I was wondering what size bread pan you are using...? Also...a tip to others...when using parchment paper...use a good brand...not the dollar store one..lesson learned. Thank you for your videos...nice folks can learn the benefits of eating and making their own bread! Have a blessed day🙂
Hiiii! That's great to hear that the second batch had a better rise and that the starter turned out well! That's a great tip on the parchment too. I'm using a 9 X 5 inch bread pan. The sides are slightly wider at the top so it's about 6 inches across measured at the top. It might not look exactly like mine in the video because of the whole grain flours. I used white bread flour along with sprouted whole wheat in this video and find that I get a higher rise with the bread flour mixed in. Whenever I use all whole grain flour and seeds, it doesn't rise much, which you can see in my video here: ua-cam.com/video/jKSe9i-xHL0/v-deo.html Thank you for all your support and have a wonderful weekend!
Thank you!!! Thank you!!! I’ve tried the”regular” sourdough style twice and it just never turned out right. First time to “firm”, not airy and the 2nd didn’t even rise😂. This turned out perfect the first time and is far more user friendly. Slicing is easier and taste so yummy.
Hiii Helen! Thank YOU for checking out my video and I'm so happy to hear that you found it helpful. BRAVO on your delicious loaf! Be well and happy baking ❤
Hi rosie, i just found your channel. And already tried your sourdough english muffin recipe. It was insanely good! And today i'm going to try your roll's recipe for my dinner. And this loaf's recipe definitely my next project. LOL. I am sooo happy that i found you. Your recipes are sooo easy for me as a beginner with sourdough. I don't even have any dutch oven and so on. But i do have loaf pan since i baked a regular loaf before. I was scared to use sourdough before. U just saved my life😂 sorry for my bad english. I'm your subs from Malaysia. ❤
Hii! Thanks so much for checking out my videos and I'm so happy to hear you enjoyed the recipes!! I'm glad I could in some way. Your english is excellent and Malaysia is such a beautiful place. Be well and happy baking!
Hiii Nadia! Thanks so much for checking out my video and that's awesome to hear that you've done this as well. I've never baked from a cool oven before but will have to try it! Be well
Thank you so much. Just wanted to note that you don't need to preheat your oven. This type of oven reaches the set temperature in about one or two minutes, so it doesn't affect the end result.
Hiiii Alesia! Thanks for checking out my video and I hope you give this a try. I promise sourdough doesn't have to be difficult! Have a wonderful week ahead ❤🙏
Rosie a wonderful easy recipe, tried it with active yeast and results were.still amazing. Only I forgot to line pan with parchment and loaf stuck little to sides😢
Hiii! Wooo hooo! That's great to hear that this worked well for you with active dry yeast as I'm sure others have wondered about it. Ack...I've definitely forgotten the parchment before too! Thank you so much for checking out my video and letting us know how it turned out! Be well and have a wonderful week ❤
Ah good catch, Lorie! I'm baking it in a toaster oven. There is an air fryer setting but I'm just using the plain old "bake" setting at 400 deg F. Thanks for your kind words and for checking out the video :) Please let me know the recipe goes for you.
@@RosiesKitchenAdventures Hi Rosie, I baked a sourdough loaf using your recipe and it came out super. Thank you for sharing. I did not have a second metal Pullman loaf pan for the cover. Had a glass bread pan that fit well as a cover. Easy to view proofing and oven spring. Will be using your recipe and technique often. 😊 Kind regards. Cheers!
Hi Lorie! I'm so sorry for the delayed response as I'm not sure how your comment ended up in the filter pile! YIKES! Better late than never...I'm so glad you enjoyed the recipe and I love the glass cover! It would be so cool to see the oven spring. Thank you for letting me know and be well!
Hi Lilian! Standard whole wheat flour will work just as well in this recipe. I'm excited for you to try this and would love to hear how it turns out for you! Happy Baking!
Well my dough was overproof! It was much warmer so I quickly put it in fridge. It was a mess really hard to shape. Next morning I let it rise to near to rim of tin, and bake. Got more tang then usual and sticky. Anyway it’s ok after toast. Will try again!
@@pkh2833 Oh nooo! I'm so sorry to hear that the dough overproofed! My kitchen is usually 66-68 deg F so if yours is even a few degrees warmer, it can make a big difference in fermentation time. Putting it in the fridge is a perfect solution! Alternatively, you can try the schedule I go over in my insanely easy but faster sourdough video (ua-cam.com/video/EFTsMdeJma4/v-deo.html) that is basically half the total fermentation time. This is what I do on especially warm days. Baking is such a journey and you're doing a great job figuring out how to adapt the process and make it your own! ❤
Thank you Rosie for getting back to me. I’ll check the recipe. I don’t have enough ‘cold’ starter that time so I used fed starter which I fed overnight.
@@pkh2833 Ahhh gotcha! Yes, that'll speed up the fermentation as well. I think the "insanely easy but faster" approach will work nicely as it can be made with fed starter. I'd love to hear your additional updates along the way. Be well!
Hi Rosa, thanks for checking out my video and that's a great question! It isn't marketed as a bread flour but the kind I use has 4g of protein per 30g of flour so it has a good amount of gluten for bread making.
I was wondering the same thing about scoring. I had to put my loaf in the fridge to finish proofing because I got started too late but I did notice that she doesn’t score and I’m wondering why???
Hello Rosie. I have few questions so can I made this bread with a starter that hasn’t fed in few weeks now? You mentioned your kitchen temp it is 68f but mine it is like 78 will that affect the amount of hrs that solita on the counter and the amount of hrs on the counter to let it rise after shaped it? Thanks
Hiii again! Great point! At your warmer temperature, it's best to do the final overnight proof (once you've shaped it and put it into the loaf pan) in the fridge instead of at room temperature. The other rises can stay at room temperature. Have a great weekend!
Hiii Madeleine! Thanks so much for supporting me and that's a great question! You can absolutely use rye instead of whole wheat here and keep the rest of the recipe the same. I also have a country sourdough rye bread recipe with caraway seeds and molasses that's great as well (my video: ua-cam.com/video/hGPyAmH3vCE/v-deo.html). Have a wonderful weekend ahead! ❤🙏
Hiii! Thanks so much for checking out my video and your kind words! Hmm...honestly, I think my toaster oven was just relatively new in this video. It's not nearly as clean now but I add some water to baking soda to make a thin paste that I spread all over the inside. I then spray that with half distilled vinegar and half water solution. It'll foam a bit and I let it sit for about 24 hours. Then I come back and wash everything off with Dr. Bronner's castile soap or Sal Suds with a sponge. I'm scared to use chemical cleaners so prefer more "natural" options. I hope that helps! Have a wonderful week ahead ❤🙏
Aww thanks so much for checking out my link and asking about it! ❤I got my scale many years ago in a Marshalls store and it doesn't look like it's sold on Amazon unfortunately.
Mine didn’t get such a nice spring because maybe I overproofed it - my kitchen is 76 degrees. At first it was rising beautifully and after overnight it just became flat and no oven spring. Should I proof it in the fridge next time and put it in the oven straight from the fridge?
Rosie! My husband found your channel for me and finally successfully made a loaf of sourdough! I had been trying for months and was about to give up. But my second loaf was a flop. Super dense. Was my starter no good?
Hiii Chelsea! That's so exciting that you got a great sourdough loaf. I, too, tried for many months to make good sourdough so don't give up! Starter can sometimes be finicky and even a few degrees difference in your room temperature might have affected it. If it was a bit warmer, the dough might have overproofed but if it was colder, the fermentation might have been slower and both situations can lead to a dense loaf. Did anything in your environment seem different that day or did your starter look any different?
@@ChelseaB-gr4wb WOOO HOO!! I'm so glad you tried it in a warmer environment. Sourdough definitely has a learning curve and you are doing a fantastic job figuring out what works best for you in your home!! BRAVO! 🎉
Thanks for sharing your recipe! Do you think this recipe would work with einkorn flour? I know it's usually a sticker/wet dough. Just curious on your thoughts!
Hi Katren! What a great question and I'm honestly not sure. I unfortunately don't have experience working with einkorn flour but now you've inspired me! If you end up trying this with einkorn, I'd love to know how it goes.
In my experience with all purpose einkorn, I use the same measurements as they do when using all purpose. Regular whole wheat einkorn is similar to spelt or bread flour in my experience. Doesn't hurt to try tho. Adjust when necessary. I've learned not to be too by the book with bread making. As long as you see it's active and rising, the hydration levels you can adjust when needed
@@CG-hy8gw I love your flexible approach to bread making and thank you so much for sharing your experience with einkorn. I've actually never tried einkorn. What does it taste like? Are there seasoning adjustments you'd recommend (e.g. salt level or complementary herbs/seeds)?
@@RosiesKitchenAdventures Nope I just follow the typical recipes. It's great tasting. Einkorn is the original wheat and has "little to no gluten" but that doesn't affect its power to be a great bread. My breads still have a great crumb, and crust. It's the easiest to digest personally. Definitely recommend you try it
There's families that were gluten free for 10+ years due to gluten intolerance(not celiac) and they were able to start eating bread again because of einkorn. Beautiful
Hiii Mari! I'm so sorry I'm late to seeing your message but yes, this can be done with 100% whole wheat flour. You might need a touch extra water but the recipe can be kept essentially the same.
Oh Rosie, I'm very new at this 😢 my dough appeared stickier than yours in the video. Yours actually held the shape of a ball while mine would just blob back into the bowl as I proceeded to stretch and fold every 2 hours. Also, leaving it to "proof" overnight it didnt seem to rise or double for the fact. I still put it in the oven and crossing my fingers. What could be the error here?😮
Hii again Belle! I'm not too sure why the texture of the dough seemed to be different but I'm glad to hear that it still turned out well! If you want to experiment with making a less stickier dough next time, you can reduce the water by ¼ cup and see if that helps. Different flours and even the level of humidity in the air can affect the stickiness of the dough, so you might have to just tweak the recipe a bit to work best in your environment. There's so much trial and error with sourdough and the only way to get through this stage is to bake MORE! ☺❤🍞
Hello, thank you so much for the useful videos! It's day six and my starter, which I made following your recipe, is thriving. I actually got used to watching it grow, and it's kind of sad to move it to the refrigerator...) I'm starting the dough today and have a few questions, hope you could help. I have a stainless steel bowl and silicone loaf pan. Are they okay to use for this recipe? Do I need to oil the silicone loaf pan? Thank you!
Hiii! Thank you for checking out my video and for your patience with my reply! I'm thrilled to hear that you tried my method for making a starter and that's so exciting to hear that it's doing so well! The stainless steel bowl and silicone loaf pan should work just fine! Silicone is generally non-stick so you should not need to oil it. However, it might still be a good idea to line the pan with parchment so it's easier to just lift the bread out of the pan when it's hot out of the oven to cool. Be well and have a wonderful weekend!
Hii Nancy! I'm so sorry for my super delayed reply! I would reduce the water by about ¼ cup if using only all-purpose flour. It tends to absorb less water compared to bread flour and whole grain flour. I hope that helps!
I really like your method and plan to try it. The only thing I want different is the thick hard crust. I like soft bread. Also I don’t care for all the holes in most sourdough. I just want the flavor. Do you have any suggestions for those two things? I’d appreciate it. I’m fixing to check your channel to see if you have a video for how you started your starter. Thank you!
Hiii Patricia! Thanks so much for checking out my video and I love soft bread too! Here's my recipe for sourdough potato bread (ua-cam.com/video/pnzio9UVkT4/v-deo.html) but I do add yeast in addition to the sourdough starter to get the soft crust without the big holes. I have yet to achieve the texture you are talking about without adding commercial yeast. I'm working on it though since I get asked this a lot. And here's my video on how I made a starter with no discard that was ready to bake within a few days (ua-cam.com/video/MYTAwBnTJDA/v-deo.html). I hope that helps! Be well and happy baking ❤🙏
Thank you so much! I appreciate your help and can’t wait to try both your video recipes! I have an idea about the holes that I may try also to nice I get more starter going. I read that the older the starter the more sourdough flavor you get. So as long as it’s aged it should have good flavor. The bubbles in the starter I guess tell how active it is but they translate to the holes so what if you use more starter so it doesn’t have to rise so long and get all those big holes? I may try it. Thank you again!!
@@patriciasummers8881 Hii again Patricia! Thanks for all your lovely comments and for including me in your baking adventures. Yes, please give it a try and let me know how it turns out. We learn so much from running our own baking experiments! Have a lovely weekend 🌻🙏
I've been experimenting....leave the top on the whole time it bakes...then after finish, remove top for 5 min more baking....gives a light golden crust. You can also sweat the finished loaf in plastic or Bee Wrap for a softer crust.
Thanku so very much I was so scared to make n feed starter so never baked a sour dough bread But will do now Can I make sourdough starter a day before n make sourdough bread dough nxt day n on 3rd day I bake the bread
Hiiii! I'm so excited for you to start making sourdough! It will take at least a few days for the starter to develop enough. I was able to make the process a bit faster and easier and I go through my process step by step here (ua-cam.com/video/MYTAwBnTJDA/v-deo.html) but the results can vary by type of flour and the environment. I hope you give it a try! Be well ❤
Hello Roise, I made the starter with your recipe and it's beautifully rising. I am planning to bake the bread tomorrow. Did you lower the temperature to 350F after removing the cover? Is it possible to make the bread less dark? I will be using all purpose flour. Thank you.
Hii Ismat! I'm so excited that you made the starter and that you'll be baking the bread tomorrow! I bake at 400 deg F for the entire hour. The screen on my toaster oven just defaults to 350 deg when it turns off so I apologize that it leads to confusion about the temperature. If you leave the cover on for longer, say 40 minutes, the crust will be a little less dark. Also, because I use a small toaster oven to bake the dough, it's closer to the heat source in the oven so it ends up darker. If you are using a standard oven, your crust will likely be lighter in color anyway. I hope that helps and I would love to hear how the bread turns out!
Thank you so much for your reply. I added 100gm active starter not from fridge. I was hoping for quick rise but not sure what's going on. I started making dough around 8.30am. Did few folds 30mins-1hr intervals and place it in my loaf pan for final rise around 1pm. By 5pm it looks flat, few bubbles on top. If I press with finger, it leaves the impression. Doesn't bounce back. So i fold it again few times and now again left it to rise. Should I wait overnight and bake it in the morning? House temp is around 68-70F
Hi Lilian! This is probably going to offend bakers everywhere but...I'm honestly pretty loosey goosey about the amount of starter I use. Sometimes I even use closer to 3 Tbs and my bread is surprisingly consistent. The small amount of starter in my method doesn't have to be super exact so I don't end up weighing it. Thanks for all your great questions!
The couple of times when I made bread dough, it was always a sticky mess, and I couldn't handle it without it sticking to my fingers. But I used all purpose flour mixed with a little rye flour plus oats and flax meal for a healthier loaf. Is it because you're using Artisan flour that it doesn't stick to your fingers?
Hiiii! Yes, you are spot-on that the difference in flours is what caused the different consistencies. Both rye and flax can lead to a stickier dough. Different flours also absorb different amounts of water and the sprouted whole wheat flour that I add absorbs more water than white flours, even the artisan bread flour, making the dough easier to handle. I love the idea of adding some rye, oats, and flax meal though! You might just need less water, probably in the range of 1 to 1 ¼ cups. You can start with 1 cup and just add more water if the dough feels too dry. Please keep at it and I'd love to hear how the bread turns out for you! Be well and happy baking!
This is such an easy recipe to follow. Baked 2 loaves today and they were absolutely delicious.
YAAAAY! I'm so glad you tried it, Vicky!
@@RosiesKitchenAdventures it was a perfect loaf! I used a mix of whole wheat, rye and bread flour and my starter. The bread was tangy, soft and just a perfect loaf! Thank you for the recipe. I will never buy bread again! This is so much easier and satisfying to bake.
@@vickymc3855 YUUUUMMM, Vicky, that sounds soooo good! That's so funny...I haven't bought bread for years since figuring out this method! The best bakery near me was charging $9 for a loaf of sourdough and I needed to not go broke over bread. 🤣
@@RosiesKitchenAdventures lol I hear you!
@@vickymc3855 Did you adjust the amount of water?
This is a superb video! I am an experienced sourdough baker and I love the way you have streamlined the process. You are a natural instructor. I have had great success with your method. It is a fantastic tutorial that helps to eliminate wasting flour on discard, (and with flour prices what they are, that is a huge benefit!) I love the way you use unfed starter and the loaf tins stacked one on another is inspired. And Rosie, I am with you on the fear of handling a 500 degree dutch oven. Plus, as beautiful as Tartine style loaves are, the truth is that a sandwich style sourdough loaf is a LOT more practical for our household. I have sent your video on to a pal who is trying to work up her courage to take on sourdough and thanks to your simple instructions, she is ready for the challenge. Cheers to you for a brilliant recipe and video!
Awww...your comment totally made my day! ❤Thank you for all your kind words and it's so nice to hear from a kindred spirit who shares my fear of hot heavy dutch ovens! HAHA! Yes, the flour prices these days are ridiculous and I'm so glad you like the loaf shape as well. Thank you so much for sharing my video and I hope your friend gives this a try! She's welcome to reach out if she has any issues. I hope you and your family are having a wonderful start to the New Year and Happy Baking!! 🥰🌻
THANK YOU SO MUCH! My local sourdough costs over $9 a loaf. not an everyday option.
I knew that there had to be an uncomplicated way to bake a loaf. Historically, women couldn't have time or resources to fuss over a loaf of bread. Bakers, yes, but not regular people.
I used a slightly different recipe but I was getting a dense loaf with a tough, dry crust. Improvising a lid with another pan works well and fits the toaster oven for summertime baking.
Your no-knead proofing schedule worked out and the oven spring on my loaf looks glorious 🥰
you are right that it isn't instagram pretty but I see the beauty of simplicity!
and you have saved me a lot of time on researching and experimenting XD
WOOW...that's a lot of money for a sourdough loaf! I'm so glad you found the video helpful and I'm all for saving you time and money. :) HAHA...I totally agree with you that they couldn't have had time to fuss over bread. Thank YOU for all your kind words and support! Be well and happy baking!
This is the easiest method! I’ve had great results, with just a few adjustments. I increased the amount of starter and was able to get more rise, and I only use 1 1/4 cup of water, all bread flour. Turns out amazing! Thanks for the tutorial!
Hiii Allison! WOO HOO! I'm so happy you tried my method and those adjustments sound fantastic. It's wonderful to be able to take a recipe and make it your own. I hope you and your family have very happy New Year! ❤
Did you adjust anything about the day prep ? This video sounds like your whole day spends on occasional checking and prepping the dough before putting it in the refrigerator at night.
wow, I've been getting inconsistent results with my old version for a couple years now, hit or miss - I followed this method and baked the best single loaf of bread ever 😁, thank you!
Woooo hoooo!!! I'm so happy to hear that the method worked well for you! I struggled for a while with sourdough and this was the only way I could get consistent loaves easily. Thanks so much for checking out my video! 🙏🌻
My great-grandmother made several loaves of bread every morning to feed her family on the farm in Indiana. I imagine she did something a lot like this. My grandmother told me that her mother measured the ingredients using a saucer as a scoop and a coffee cup and cutlery spoon for liquids. Loosey-goosey from necessity 🙂.
Love that comment! Hello from another Hoosier!!
Hiii Carol! Thanks so much for checking out my video and I absolutely loved hearing about your great-grandmother! It's amazing how people fed their families back then. Thank you for sharing. Be well and happy baking!
Making this recipe today!! One more stretch and fold and a pat for good luck and it will be ready for the loaf pan!! Was anyone else shocked that it doesn't need to go into the fridge overnight?? 😱
That's so exciting!! I hope your bread turned out well. Thanks so much for checking out my video and giving it a go!
Might be a strange question but do you ever wash or change your starter jar? I want to start sourdough baking but the videos are endless, yours is the simplest but I want to be prepared.
@@leannebarnes893 Hii Leanne! Thanks so much for checking out my video and I'm so sorry for my delay in response. That's a great question. Ideally, about every month or so, I like to transfer my starter to a clean jar. Honestly though, there are times where I'm too lazy to do this and it's totally fine too. Just try to keep the sides of the jar clean by scraping down with a spatula. I hope that helps and I'm so excited that you'll be starting sourdough baking!
I make this every week! I don’t think I’ve ever actually made it correctly, but it’s so forgiving, it comes out delicious every time!!!!
Hiii! I'm so glad this method works for you! Thank you for checking out my video and for your kind words. Happy baking!
Thank goodness I saw this video before I bought that heavy and expensive Dutch oven. Looking forward to my first loaves. Thank you so much.😊
YAAAY! I'm so glad you found my video helpful. Yes, give this a try first and I'd love to hear what you think of this method. Thank you for all your support! ❤
I watched this video, left for a few days and now I'm back to let you know you are my heroin! This recipe is incredibly easy and forgiving! It makes a glorious loaf of sourdough and I can't thank you enough!
Welcome back, DDK! It's so great to hear from you as always. Your kind words mean so much to me. Thank you for all your support. Be well and happy baking! ❤
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Hi Rosie, great video. Actually, you don't have to preheat your Dutch Oven and can do a cold bake look it up and it works out just as good as the long preheating. I see you like Casori. I have one of their Air Fryers and don't know how I eve lived without one. They make very nice kitchen products
Hiii John! Thanks so much for checking out my video! Ooo...I've never tried a cold bake but will definitely look into it. Thanks so much for bring it to my attention! HAHA, yes I love my toaster oven. It's my favorite appliance by far. Be well and happy baking! ❤🙏
I love my Cosori air fryer and I thought it was wonderful Customer Service that they replaced my defective model with a free replacement last year. I had no idea they made a toaster oven and I couldn't live without mine. Pretty sure in the past 25 years I've gone through three Black and Deckers lol! I'm a fairly new sourdough baker and have tried so many different recipes that I lose track of what is what with slices that go into the freezer. But I think it is more practical to make sourdough loaves and I'm excited to try your method. But what is sprouted whole wheat flour? I just bought some organic whole wheat flour from Amazon but it doesn't say sprouted. My local health food market sells flour in bulk but they don't have sprouted either.
@@jemsmom97 Hiii! Thanks so much for checking out my video and that's a great question. Sprouted whole wheat flour is made from wheat grains that are first sprouted and then made into flour. It works and tastes pretty much like regular whole wheat flour so your organic whole wheat flour will work just as well in this recipe. HAHA...I also have a ton of slices of bread in the freezer. I always think I'm going to remember what they are and don't label then and then totally forget! It's great to hear that you also like Cosori products. I've had this toaster oven in the video for several years now and it's still working perfectly. Thanks so much for all your support! Be well and have wonderful weekend ❤🙏
I've noticed that my starter loves rye flour. Thats how it was born from rye and every time i feed it rye it creates beautiful big bubbles compared to regular flour. I will take that from your video and see if i get good results. Thank you for posting!
Hiii! Thanks so much for checking out my video and I've had similar results with rye! My starter loves it too haha
Making my first "fancy" loaf tomorrow afternoon. This will be my second loaf! Love the video. Thank you!!
Hiii Gaia! Oooo....that's so exciting that you'll be making your first fancy loaves! I'd love to hear how they turn out. Thank YOU for checking out my video and sharing your baking with me!
Your no fuss method has inspired me to try sourdough again.....and I love the practical loaf shape. The hot dutch oven always scared me too!
This is how I like it. An easy approach to it and the use of bread pans. No fancy "look what I can do", rather great bread for daily use. To put the starter in the refrigerator and keep it there until next baking, is something I have to try. For now, I have been feeding it every 2. Day and throwing away too much already. Thank you for your videos and advices. I learn a lot from you.
Hi Ritz! Thank you so much for your kind words. 🥰 The whole feeding process and discarding completely turned me off to sourdough until I figured out how to avoid all that trouble! I'd love to hear how this method works out for you. Be well!
Rosie this is wonderful of you to share n so simple!
Bake first 20m at 400 covered then 30m at 400 or 350….saw when removing bread temp said 350 thank you! Pls reply…
Omg!! Thank you!! For creating a simple straightforward recipe 😍 I’ve watch a million sourdough videos and I honestly felt like they were speaking another language lol I definitely will be trying this!
Hi Candice! HAHA YEESSSS...That's exactly how I felt too. Thanks for saying hi and I'd love to hear how the recipe goes for you!
@@RosiesKitchenAdventures should I feed my starter the night before? Or closer to the time I wanna make the bread? Also do you leave the bread at room temperature the whole time you are folding it?
@@Candice-Smith Great questions, Candice! I actually use my starter straight from the fridge and it hasn't been fed since the previous week. I find that the long fermentation time is plenty of time for the starter to perk up in the dough even though it hasn't been fed recently. Selfishly, that means I don't need to do any prep ahead of time if I want to bake bread on a whim! Yup, I leave the dough at room temperature the entire time, which for me is usually 68 deg F during the day and 66 deg F overnight.
I used whole grain Einkorn flour and the loaf was perfect! I LOVE this recipe and your approach... I was getting so discouraged watching all the pretentious hoity toity videos out there, I almost gave up even trying. But I came across yours and decided I would give it a try, and boy am I glad I did. This is by far the easiest, most sensible method yet. If you are looking for a piece of art, go elsewhere. But if you want a delicious, easy, satisfying loaf of sourdough, then give it a try!
Hi L K! I'm so glad you found the video helpful and thank you for letting us know how it worked with einkorn. I've never tried einkorn flour before but I just bought some and have been meaning to give it a go! Were there any modifications you had to make for the einkorn?
@@RosiesKitchenAdventures Absolutely none! I used the whole grain Einkorn and just followed your directions. My guess is that the dough is slightly more sticky and shaggy than regular wheat, but the loaf was perfect! My starter is nothing but the same flour also. It was only about 10 days old, and was in the fridge, and I used it right from there just as you said.
@@lk9513 Oooooo that's so cool to hear that you didn't need to make any changes! The health benefits of einkorn sound fantastic and I'm excited to try it. Thanks for inspiring me!
@@RosiesKitchenAdventures Einkorn whole grain produces a loaf that is a bit denser than regular flour, but the flavor and texture is absolutely sublime imo. If a person uses this flour, they should realize the loaf will be different, but it is absolutely delicious and worth it. Plus, people that have minor gluten issues can do well with einkorn.
@@lk9513 YUMMMM That sounds really delicious! I should have a chance to try it this week and will report back!
I’ve been practicing with dough for 2 years now and I’m determined to master the art of making bread from scratch. I absolutely love sourdough bread and will be following your tutorial on how to make it! Thanks for the video! I’ll make sure to check out your channel too.
Hiii Ingrid! Thanks so much for checking out my video and that's so awesome that you've been baking for 2 years! I'm excited for you to give my method a try and would love to hear how it turns out for you. Thanks for all your support!
Rosie, I'm now 2 for 2 on your recipes. Just made this Sourdough bread for my wife this morning. She wanted some sourdough bread but with a softer, thinner crust, than the ones I had been making. After making your English Muffins I found this recipe of yours and told my wife I'd make it for her to try. My wife luvs it, the bread is so soft, the crust is thinner and it is so tasty too. I have to say Oh My Gosh you are the best. I now have two keeper recipes of yours and will be making this great Sourdough sandwich bread from now on. I had another of your English Muffins this morning, so great tasting... Thomas' who, lol. thanks again, Bret
Hiii Bret! I'm so glad your wife enjoyed the sourdough loaf! HAHA...she and I must have similar taste preferences and those are the exact reasons why I developed this recipe. 😆 Aww...I'm happy to hear you are still enjoying the English Muffins and yes, don't even want to look at a Thomas' one! Thanks so much for letting me know how the recipes turned out for you. Your support means a lot to me! 🙏
Good morning, Rosie !
☀️
I DID IT !! 😬
The bread just came out, so it's too soon to cut and test.
But it looks pretty good !! 🍞
I'm hoping the starter was active enough; the dough did a very slow rise ...
So I THINK it was !
And I hope I fed and waited appropriately for the starter I fed after first beginning this loaf.
(That's the part I get most anxious about ... the starter being accurate and if it will work)
Thank you for your fun instructions and tips for more convenient baking.
💜
Peace and blessings. 🌻
Hi Julie!! It's great to hear from you and I'm so excited to get the update. I bet your home smells amazing with the bread baking and waiting for it to cool is the toughest part! It sounds like it turned out perfectly. Yup, the dough does rise really slowly but that helps develop the flavor and gluten structure. I'd love to hear what you think once you are able to cut into and taste it! Have a wonderful day and be well! ❤
Hi Rosie I tried your bread receipe! It's amazing how easy it's!
I tried twice and both times it came out beautifully! Thanks for sharing this receipe!❤
I've made this loaf of bread successfully now 3 times. It's delicious and the perfect density for sandwiches. I only use 1 T of olive oil, though.
Hii Sheryl! I'm so happy to hear that you enjoyed this recipe and that's great that you adapted the oil amount! Thanks for all your support
Hi Rosie, I’m a new subscriber here! I’m definitely going to give your recipe a try it looks delicious!!! God bless! ❤️🥰🙏🏻🇨🇦🍁PS found u via FB
Hiii Leanne! Welcome!! I'm so excited for you to try my recipe and I'd love to hear how it turns out for you. Thanks for letting me know how you found me and I'm grateful for all your support. I adore Canada! Have a blessed week ❤🙏
I just sliced into this wonderful bread. I don't know if it is suppose to be very moist inside but it is yummy and perfect. The sour dough taste is a wonderful addition to sandwich bread. I loved the ease Thank you! I did notice that my small toasted oven does not get to 400 degrees long after it says it does. It took about 20 extra minutes for me to see 400 degrees on my oven thermometer. It does make a difference.
I also had to leave the hood on for about 15 extra minutes to keep the bread from burning.
This will be my go to bread. Fabulous. I can not wait to try your bagels.
Hi Toni! I'm so glad you enjoy the bread and you made wonderful modifications to the process to suit your own oven! Yes, this bread is a bit more moist than other types of bread which prevents it from getting stale too fast. If you'd ever like to try it with a more dry crumb, you can reduce the water by ¼ or ⅛ cup. I'm excited for you to try the bagels too and look forward to hearing how they turn out for you. Thank you for all your kind words and support. Happy baking! ❤🙏
Rosie, I baked my second loaf this morning and it was perfect. My wife loves the thinner crust and oh so soft inside, and the taste is superb. Going to be baking your NY style bagels and the Challah bread in the next weeks and will let you know how it goes. So glad I found your channel.. thanks Bret
Hellooo again, Bret! Awww...it brightens my day knowing that and your wife enjoy the bread! Your wife is so lucky she gets to have all the delicious treats that you make. 😋Thank you for letting me know how it turned out! I'm so excited for you to try the bagels and challah and look forward to hearing how they go for you. I hope you and your family have a wonderful weekend! 🌻🙏
Thank you for this innovative and delicious take on sourdough. I started it at 11am and it was finished baking around 8:30 the same night.
Hi Doug! Thanks so much for saying hi and checking out my video. That's so awesome that you were able to bake the same night! 🙂
Thank you Rosie! I followed your instructions for the English muffins and they turned out fantastic, now I'm going to tackle this (scariest) bread baking with your recipe!
How do you keep your toaster oven so clean? And I am SO glad I came across the 'short' that led me to this video. I can FINALLY make sourdough bread.
Hiii! Thanks for checking out my video and that's a great question. I apply a paste of baking soda and water and then spritz on water mixed with distilled vinegar. It'll foam up and then I let that sit for about 24 hours. Then I come back and scrub everything off with sponge or brush and Dr. Bronner's castile soap or Sal Suds depending on what I have on hand. I hope that helps!
This is my weekly recipe for bread. Love this so much. Thanks, Rosie! 😊
Word of advice to anyone using the smaller bread loaf pans (8.5x4.5) like me, be sure to oil BOTH pans really well, and have the parchment overlap into the top pan when it rises.
😂 bread got stuck when I tried taking it off after the first 20 min of baking. I had to pry it off! 😂
Hiii Dania! YAAAY! I'm so happy to hear you enjoy this recipe. Thanks so much for sharing your tip on oiling both of the pans. That's super helpful! 🙏
Rosie.....YOU make it so easy. THANK YOU
Hiii Aria! Awww thank YOU! 🥰 Your support means a lot to me and I'm so glad you found my video helpful ❤
Yes SO easy! Question, how does it taste? Because of the long ferment time, is it very sour? Or mild? When I use my starter ripe and start in the morning then bake by the end of the day, my bread is SUPER mild. So I was curious how your tastes!
Great icant wait to try this out!!!!❤
Wow...Thank you for responding so quickly! I appreciate your answer and will try this soon! I will let you know how this works for me. Have a Blessed Day...Happy Easter!
I look forward to hearing back and have a wonderful Easter! ❤🌻
You're awesome. I love all your videos so far. Super helpful
Awww thank you, Carlie, for your kind words and support! I'm so glad you enjoy my videos!!
@@RosiesKitchenAdventures I literally just finished making your sourdough crackers and they are amazing ❤️ even my picky toddler loves em!
@@Carlie_flower YAAAY!! I'm so glad they turned out well for you. That's so precious that your toddler enjoys them too, what refined tastebuds! haha 🥰
What an amazing success! This recipe gets a perfect 10. I use all purpose flour and sprouded wheat flour and couldn't be happier with the results. Thank you Rosie for making it so easy
Fantastic!! I'm so happy to hear that it worked for you, Pilar! I love sprouted wheat flour too. ❤
@@RosiesKitchenAdventures I tagged you on Instagram. Beautiful picture, even better taste
@@pilarstevens1752 OH HOW COOL! 🥰Thanks so much, Pilar. I'm so excited to see how it turned out! For some reason, I didn't get a notification that I was tagged but I did send you a follow request so hopefully that will allow me to see it once approved.
Dear Rosie, thank you so much for the recipe! I tried it a couple times now but being a little too loose goosy with the recipe the first two ones came out quite dense … Then I got myself together and followed the recipe a little closer and guess what: tasty, soft but firm breads with a nice crust came out of my oven.
I’ll go to the windmill close by this week and get some nice wheat, spelt and rye flour to continue my bread baking journey with that.
Thankful greetings from Northern Germany again
Maren
Hi Maren! HAHA I think it's great to start off as loosy goosy as you can and then adjust only if necessary. I'm glad it worked out well for you and that's so awesome that you can get local grains! Thank YOU for all your support and have a wonderful holiday season in Northern Germany! ❤
Omg!!!! Thank God for you, I agree with your video and everything you said about high temp, heavy Dutch Oven, etc… I’m using this way❤ Thanks!
YAAY! I'm so glad my video resonated with you! Thanks so much for all your support. Be well and happy baking
This turned out great, so much easier than method I was using before...more flexibility. Was skeptical when I started the overnight proof because, the dough was just slightly poofed. Next morning it looked like yours. Thanks for posting!
Hiii Johnny! WOO HOO I'm so glad this method worked out well for you. HAHA...yeah, it doesn't look like much before the overnight proof but so satisfying to see it the next morning. Thank YOU for all your support! 🙏
I’m following this loosy goosy method!!! Thank you for sharing this! I’ve been wanting to make sourdough but I dont have time to make it all fancy! Thank you, thank you! 😊
Hi Sheila! HAHA I'm so glad you like this loosy goosy method! I'm totally with you on not having time to make it all fancy. 😆 Be well and happy baking!
Rosie, what about your oiginal starter? You showed in these chapters how to care for your starter, but not the beginning. Could you please share your starter recipe??? A huge shout out to Rosie❤ 6:22 am CST
Hii Janice! Thanks so much for checking out my video. I actually made my very starter from raw sourdough but then later made a starter from scratch, which I documented in this video (ua-cam.com/video/MYTAwBnTJDA/v-deo.html). Both starters ended up performing the same and I now just use the starter I made in that video. I hope that helps and I'm grateful for all your support! ❤
These are the comments no was looking for, thank you both very much! Hubby bakes bread and I’d be curious to try a sourdough. We know a guy who does the most amazing sourdough pizzas and his base is just superb and the best we ever tasted. He plays a lot with the time he leaves it, and from what I remember the longer he leaves it, the better and lighter it is compared to a ‘normal’ pizza dough. I wouldn’t go back to the normal pizza now. Sourdough ball the way.
@@tihanaharrison6728 Hii Tihana! Thanks so much for checking out my video and I totally agree with you have sourdough pizza! Your friend's sourdough pizza sounds amazing and here's my recipe for sourdough pizza dough if you are curious or want to compare: ua-cam.com/video/pRkHF0ypbCM/v-deo.html Be well and happy baking!
Thank you for this insanely simple method and recipe. 😃
Aww thank you for checking it out!
I find your instructions super easy! I’m trying the recipe out and am actually baking as I write now. Let’s see how it turns out for me since my dough seemed way too wet and sticky until last night when I set it to proof. I will let you know as soon as the bread is out of the oven and cooled so I can check how it turned out However it turns out, for now I will definitely thank you for the super easy instructions to follow that helped me so much for confidence ☺️
And after some 2 plus hours we’ve enjoyed the bread and I’ll probably just try to keep the dough less wet at the start, and see how that goes. My beard turned out tasty but wasn’t as light and fluffy as yours in the video 😄 as a beginner I feel encouraged to try again and keep at it till it’s perfect to look & feel…. taste is good already 👍Thank you once again!
Hiii! Thank you for your message and I'm so glad you checked out my video and tried my sourdough method. Sourdough is definitely a process and figuring out the little tweaks along the way to make the recipe totally your own is part of the fun! Yes, that's a great idea to experiment with a bit less water next time and see what happens. Different flours absorb different amounts of water and different starters will have different levels of hydration so it can take a few tries to figure out the right amount of water. The taste is most important so you are off to a fantastic start. Thank you for all your kind words and be well!
Such an excellent video! Wish all were like this! 🎉❤
Thanks so much for checking out my video! 🙏
i'm certainly a fan of your style. I'm a Master Gardener and a Master Food Preservationist and a scratch cook, but I can't bake to save my life. I've been gifted some sourdough starter and have finally decided to try making some loaves and it is frickin complicated! argh....why can't it be easy? oh wait, maybe it is...thanks Rosie, i'mma gonna give it a try.
Ommmg!!! I can’t wait to try this! I’ve been failing miserably trying to keep up with any other method out there.
Hiii Kendra! Thanks for checking out my video and I'm so sorry for the delay in my response. I'm so excited for you to try this method and it's so much easier than many other sourdough methods out there! Be well and happy baking
Thanks Rosie. I have to wait a couple more days for my starter to Get There. Then well give it a go.
Hiii Dan! WOO HOOO That's so exciting that your starter is almost ready to go! When you get a chance later, I'd love to hear how it turns out. Be well and happy baking 🙏
Thank you so much for your recipe and instructions. I have to tell you that because of your video and the video on I think it’s the Rose Homestead. U2 ladies were an inspiration in me baking my first loaf. It was a success and very, very good thank you so much.
Hii Sibylla! YAAAAY Congrats on your successful first loaf! 🎉That's so exciting and I'm glad you found my video helpful. Be well and happy baking ❤🙏
Hello again Rosie, This morning I made my fourth sourdough loaf using your recipe. Was out of the sprouted wheat and just used the Bob's Artisan Bread flour. Another successful bake thanks to your amazing simple recipe. Sprinkled sesame seeds on top for the overnight proof and the toasted flavor was a nice compliment. Kindest regards! 😻
Hi Lorie! It's great to hear from you and that's awesome news that it worked well with just the bread flour. Oooooooh...I LOVE that you put sesame seeds on top and I'll definitely have to try that next time! Thanks for the genius idea and be well. ❤
I just found this video after i was about to throw out my starter in ghe fridge. The first time just took too much time. My loafs are in the oven and im looking forward to continually using this method.
Hiii Dan! I'm so glad you didn't throw out your starter and gave this method a try. I hope it continues to work for you! Almost all my other sourdough recipes follow this same approach so you have lots of other options if you like this one. Be well and have a wonderful weekend
Hi im from Austria- we don’t have bread flour! But I’m going to try this recipe out with my usual flours. I have wheat, spelt and rye flour - whole wheat or sifted. Other recipes have really frustrated me so far 😅 your recipe looks so easy!
Thank you for your reply so quickly. Yep that is the video I watched with all whole wheat flour...still doesn't look like that one. It does rise up ...but is soooo dense. Flavor is good...but you would be hard pressed to make a sandwich out out of it! I will keep trying. At least the ingredients are pretty inexpensive ...sans the seeds. Thank you again! I enjoy your channel...and your calm approach:-) I will try some of your other recipes.
HAHA yeah...that one is definitely the densest bread I make and I usually just eat it as toast! LOL Thanks for all your support and encouragement!
Success!! It took alot longer to rise ...I thought I'd be baking it when I got up but it wasn't ready till 4pm that day..."Good things come to those who wait!"
Thanks Rosie for sharing your recipe. Much appreciated!
AHHH! I'm so glad you had the patience to wait, Vivienne! Patience is a true virtue and you got a great bread reward. :D Do you happen to know the temperature of where the dough was rising? Perhaps it was just cold overnight? My starter is pretty temperature sensitive and doesn't rise very much if the temperature falls below 66 deg F.
@@RosiesKitchenAdventures Thank you so much for your reply...I was worried it would be rising too fast as our kitchen gets warm in the day...so left it on the worktop...not on top of our tall fridge as I normally do...but next day when it hadn't risen
I put it there+ went out for our 50th Wedding Celebration lunch+when I came home it was ready to bake! Thanks again.Viv
@@viviennemurphy2702 Hi Viv, Awww how wonderful to celebrate your 50th wedding anniversary! Hearing that totally brightens my day. 🥰 The top of your tall fridge sounds like the perfect place to proof dough!
Thanks for your video Great recipe. I make my daily-not-artisinal sourdough bread in a bread baking machine. I have one with a dedicated sourdough program, though nothing really special: it is just a 4h45m program. In the evening I put in all ingredients (like 125 g starter straight from the fridge like you do, 250g water, 400g flower), let the machine mix the dough, add some 6g of salt and let it rest overnight for about three hours until the program begins automatically at night, so 7-8 hours in total. In the morning I have a delicious loaf even less fancier than yours, but with near zero work! I bought the machine for about 75 euros, so not expensive at all.
love love love you and your insanely easy sourdough... I've had the best crumb with your recipe and process and I'm hanging in there after so many failed and not-so-great loaves (mostly other recipes)... I have to say that in my home, my dough cannot final proof overnight on the counter... I let it proof overnight for just 6 hours and I wish I could attach a picture of the bloob that creeped out from between the loaf pans 😂 surprisingly, there was enough strength left in the dough that I was able to lift off the top loaf pan and encourage the bloob back into the bottom loaf pan, but the top back on and bake a decent loaf... I'm not giving up... next loaf I will final proof overnight in the refrigerator and if that doesn't work, I'll hone my skills with your insanely easy but faster version. Thank you for sharing your kitchen adventures with us.
Hiii Rees! Thank you for all your kind words and support! Your message really brightened my day. 🥰 You must have a wonderfully toasty warm home! Yes, doing the overnight proof in the fridge or opting for the the insanely easy but faster version should work well. You can choose either based on whether you want to bake the bread the same day or the next. I'd love to hear how your next loaf turns out! Baking is such a journey and figuring out the process that works best in your home is so rewarding! Be well ❤
Hi, making my 2nd loaf, learned a lot from the first. This time I'm using bread flour, I had to hydrate it more than with the 1st loaf of unbleached all purpose flour, it's in the oven. Just took off the lid, omg the oven spring is fantastic. Looks like a proper loaf you buy in the grocery store. I can't wait to see the finished loaf.
Ooooooh so exciting! Gotta love a good oven spring and I bet it smells so good while baking! It's so interesting to hear how different bread flour and all purpose flour can be in terms of hydration. Thank you for sharing that tidbit and I'd love to hear about the final product and how it tastes!
Rosie you are an absolute genius and I pray that your channel grows and grows and you get many many followers 😊 Love your videos, you make everything seem so simple, yet all your results look absolutely delicious 😊 Thank you so much 😊
Hiii Maria!! Thanks for all your kind words and blessings. Your support means the world to me!
@@RosiesKitchenAdventures you are very welcome ☺️
Thank you for sharing this recipe and video. I finally had success creating sourdough bread following this!
Hiii Katie! WOO HOO! I'm so happy to hear that this method worked well for you. Thanks so much for checking out my video and letting me know how your bread turned out. Have a wonderful weekend!
Love this recipe, it is very similar to the one I make but yours seems even more forgiving and loosy goosy. I loooove baking my bread in a loaf pan too!! Those sourdough ball breads are not my jam hahaha. Great job!
Hi Aria! AHHH! I'm so glad someone else likes bread in the loaf pan and appreciates my loosy goosiness. :) Thanks for saying hi 🥰
You are a genius! Thank you for sharing!
This is the way! ❤
Thanks so much for checking out my video! 🥰
Thank you so much. I will certainty give this a try this morning. God Bless and stay safe.
Hi Joey, thanks for saying hi and I'd love to hear how it goes for you! Be well!
Here you go:
00:00 Start
00:07 Explanation
01:40 Ingredients
01:50 Mixing
03:45 Folding
04:05 Starter care
04:45 More Folding
05:20 Folding into loaf form
05:40 Transferring to loaf pan
05:55 Proof overnight room temp
06:20 Baking
07:00 Results
07:28 Byeeeeeee
Legend! SOOO helpful! Thank you
I'm definitely going to try this!
Please do and let me know if you have any questions! Happy baking!
OK...second batch of bread did rise significantly higher:-) However...it still does not look like the one in the video. I am using your starter...which came out beautifully and was active in days! I used it when it was over a week old and very bubbly. I only use stone ground whole wheat flour and about a cup of my own ground spelt flour. Seeds too. I was wondering what size bread pan you are using...? Also...a tip to others...when using parchment paper...use a good brand...not the dollar store one..lesson learned. Thank you for your videos...nice folks can learn the benefits of eating and making their own bread! Have a blessed day🙂
Hiiii! That's great to hear that the second batch had a better rise and that the starter turned out well! That's a great tip on the parchment too. I'm using a 9 X 5 inch bread pan. The sides are slightly wider at the top so it's about 6 inches across measured at the top. It might not look exactly like mine in the video because of the whole grain flours. I used white bread flour along with sprouted whole wheat in this video and find that I get a higher rise with the bread flour mixed in. Whenever I use all whole grain flour and seeds, it doesn't rise much, which you can see in my video here: ua-cam.com/video/jKSe9i-xHL0/v-deo.html Thank you for all your support and have a wonderful weekend!
Thank you!!! Thank you!!! I’ve tried the”regular” sourdough style twice and it just never turned out right. First time to “firm”, not airy and the 2nd didn’t even rise😂. This turned out perfect the first time and is far more user friendly. Slicing is easier and taste so yummy.
Hiii Helen! Thank YOU for checking out my video and I'm so happy to hear that you found it helpful. BRAVO on your delicious loaf! Be well and happy baking ❤
@@RosiesKitchenAdventures I’d send picture but I don’t know how to do that 😂. But girl!!! Everyone loved it at work and are asking for orders ☺️.
@@dadamahe HAHA That's awesome and your coworkers are the luckiest ducks to be able to share your bread! 👏
I can’t wait to try this easy method !!! Thank you!!!!
Hi Staci! Thanks for checking it out and I'd love to hear how it goes for you!
@@RosiesKitchenAdventures you’re welcome and I will definitely keep you posted ❤️
@@stacisrainbownursery7825 Wonderful! Thank you!
Looks yummy. I’m getting everything right with my bread except the bottom crust. You mentioned olive oil might help with that so I’ll give it a go.
Hi Barbara! Thanks for checking out the video. What's happening with your bottom crust?
Hi rosie, i just found your channel. And already tried your sourdough english muffin recipe. It was insanely good! And today i'm going to try your roll's recipe for my dinner. And this loaf's recipe definitely my next project. LOL. I am sooo happy that i found you. Your recipes are sooo easy for me as a beginner with sourdough. I don't even have any dutch oven and so on. But i do have loaf pan since i baked a regular loaf before. I was scared to use sourdough before. U just saved my life😂 sorry for my bad english. I'm your subs from Malaysia. ❤
Hii! Thanks so much for checking out my videos and I'm so happy to hear you enjoyed the recipes!! I'm glad I could in some way. Your english is excellent and Malaysia is such a beautiful place. Be well and happy baking!
@@RosiesKitchenAdventures Thank you! 😄
Giving this a go soon!! Thanks for sharing 👍
Happy Baking! I'd love to hear how it goes and let me know if you have any questions. Thanks for checking out the video!
Love it 👍🏼 I do the same sometimes as a no knead and bake from a cool oven.
Hiii Nadia! Thanks so much for checking out my video and that's awesome to hear that you've done this as well. I've never baked from a cool oven before but will have to try it! Be well
Thank you so much.
Just wanted to note that you don't need to preheat your oven. This type of oven reaches the set temperature in about one or two minutes, so it doesn't affect the end result.
That's a great point!! Thanks so much for checking out my video and sharing your tip!
Good job.
Thank you!! Finally I feel like I can do this! Easy to follow instructions
Hiiii Alesia! Thanks for checking out my video and I hope you give this a try. I promise sourdough doesn't have to be difficult! Have a wonderful week ahead ❤🙏
Rosie a wonderful easy recipe, tried it with active yeast and results were.still amazing. Only I forgot to line pan with parchment and loaf stuck little to sides😢
Hiii! Wooo hooo! That's great to hear that this worked well for you with active dry yeast as I'm sure others have wondered about it. Ack...I've definitely forgotten the parchment before too! Thank you so much for checking out my video and letting us know how it turned out! Be well and have a wonderful week ❤
Hi Rosie, Your sourdough loaf looks great! Planning to try your recipe and technique. Are you baking it in an Air Fryer oven? Thank you!
Ah good catch, Lorie! I'm baking it in a toaster oven. There is an air fryer setting but I'm just using the plain old "bake" setting at 400 deg F. Thanks for your kind words and for checking out the video :) Please let me know the recipe goes for you.
@@RosiesKitchenAdventures Hi Rosie, I baked a sourdough loaf using your recipe and it came out super. Thank you for sharing. I did not have a second metal Pullman loaf pan for the cover. Had a glass bread pan that fit well as a cover. Easy to view proofing and oven spring. Will be using your recipe and technique often. 😊 Kind regards. Cheers!
Hi Lorie! I'm so sorry for the delayed response as I'm not sure how your comment ended up in the filter pile! YIKES! Better late than never...I'm so glad you enjoyed the recipe and I love the glass cover! It would be so cool to see the oven spring. Thank you for letting me know and be well!
THANKS!!! I cant wait to make my first ĺoaf.
Hi Deborah!! I'm so excited for you to try this and I'd love to hear how it goes for you. Happy Baking!
This is brilliant!
Hiii! Thanks so much for checking out my video and I'm so glad you found it helpful! 🙏
Hi, This looks amazing. I only have all purpose flour and regular whole wheat flour. will that work?
Hi! Yes, that should work. I'd love to hear how it goes for you. If you have any issues, let me know and we can troubleshoot it together!
What is similar to sprouted whole wheat l. I only have whole-wheat. Can’t wait to try your recipe!
Hi Lilian! Standard whole wheat flour will work just as well in this recipe. I'm excited for you to try this and would love to hear how it turns out for you! Happy Baking!
Well my dough was overproof! It was much warmer so I quickly put it in fridge. It was a mess really hard to shape. Next morning I let it rise to near to rim of
tin, and bake. Got more tang then usual and sticky. Anyway it’s ok after
toast. Will try again!
@@pkh2833 Oh nooo! I'm so sorry to hear that the dough overproofed! My kitchen is usually 66-68 deg F so if yours is even a few degrees warmer, it can make a big difference in fermentation time. Putting it in the fridge is a perfect solution! Alternatively, you can try the schedule I go over in my insanely easy but faster sourdough video (ua-cam.com/video/EFTsMdeJma4/v-deo.html) that is basically half the total fermentation time. This is what I do on especially warm days. Baking is such a journey and you're doing a great job figuring out how to adapt the process and make it your own! ❤
Thank you Rosie for getting back to me. I’ll check the recipe. I don’t have enough ‘cold’ starter that time so I used fed starter which I fed overnight.
@@pkh2833 Ahhh gotcha! Yes, that'll speed up the fermentation as well. I think the "insanely easy but faster" approach will work nicely as it can be made with fed starter. I'd love to hear your additional updates along the way. Be well!
So pleased to find a recipe using a simplified process! Is the sprouted wheat flour also classed as a bread flour? Thank you.
Hi Rosa, thanks for checking out my video and that's a great question! It isn't marketed as a bread flour but the kind I use has 4g of protein per 30g of flour so it has a good amount of gluten for bread making.
Trying this right now, plan to bake in the morning. Thank you for the simple recipe. I'm wondering, do you ever score this loaf?
I was wondering the same thing about scoring. I had to put my loaf in the fridge to finish proofing because I got started too late but I did notice that she doesn’t score and I’m wondering why???
Hello Rosie. I have few questions so can I made this bread with a starter that hasn’t fed in few weeks now? You mentioned your kitchen temp it is 68f but mine it is like 78 will that affect the amount of hrs that solita on the counter and the amount of hrs on the counter to let it rise after shaped it? Thanks
Hiii again! Great point! At your warmer temperature, it's best to do the final overnight proof (once you've shaped it and put it into the loaf pan) in the fridge instead of at room temperature. The other rises can stay at room temperature. Have a great weekend!
Could I use rye flour instead of whole wheat? Love your channel, youre recipes are always amazing!
Hiii Madeleine! Thanks so much for supporting me and that's a great question! You can absolutely use rye instead of whole wheat here and keep the rest of the recipe the same. I also have a country sourdough rye bread recipe with caraway seeds and molasses that's great as well (my video: ua-cam.com/video/hGPyAmH3vCE/v-deo.html). Have a wonderful weekend ahead! ❤🙏
Where can I get this total recipe in print?
Looking forward to trying this loaf.
Thanks
Thank you for sharing your easy way of making the bread! By the way what are you using to make your toast oven so clean?
Hiii! Thanks so much for checking out my video and your kind words! Hmm...honestly, I think my toaster oven was just relatively new in this video. It's not nearly as clean now but I add some water to baking soda to make a thin paste that I spread all over the inside. I then spray that with half distilled vinegar and half water solution. It'll foam a bit and I let it sit for about 24 hours. Then I come back and wash everything off with Dr. Bronner's castile soap or Sal Suds with a sponge. I'm scared to use chemical cleaners so prefer more "natural" options. I hope that helps! Have a wonderful week ahead ❤🙏
I followed the links to Amazon to try to find the scale you used. Am I overlooking it?🤓
Aww thanks so much for checking out my link and asking about it! ❤I got my scale many years ago in a Marshalls store and it doesn't look like it's sold on Amazon unfortunately.
Awesome stuff
Mine didn’t get such a nice spring because maybe I overproofed it - my kitchen is 76 degrees. At first it was rising beautifully and after overnight it just became flat and no oven spring. Should I proof it in the fridge next time and put it in the oven straight from the fridge?
Rosie! My husband found your channel for me and finally successfully made a loaf of sourdough! I had been trying for months and was about to give up. But my second loaf was a flop. Super dense. Was my starter no good?
Hiii Chelsea! That's so exciting that you got a great sourdough loaf. I, too, tried for many months to make good sourdough so don't give up! Starter can sometimes be finicky and even a few degrees difference in your room temperature might have affected it. If it was a bit warmer, the dough might have overproofed but if it was colder, the fermentation might have been slower and both situations can lead to a dense loaf. Did anything in your environment seem different that day or did your starter look any different?
Thanks! It was totally the temp of the room. I let it sit in a turned off oven overnight and it raised beautifully. So excited!
@@ChelseaB-gr4wb WOOO HOO!! I'm so glad you tried it in a warmer environment. Sourdough definitely has a learning curve and you are doing a fantastic job figuring out what works best for you in your home!! BRAVO! 🎉
Thanks for sharing your recipe! Do you think this recipe would work with einkorn flour? I know it's usually a sticker/wet dough. Just curious on your thoughts!
Hi Katren! What a great question and I'm honestly not sure. I unfortunately don't have experience working with einkorn flour but now you've inspired me! If you end up trying this with einkorn, I'd love to know how it goes.
In my experience with all purpose einkorn, I use the same measurements as they do when using all purpose. Regular whole wheat einkorn is similar to spelt or bread flour in my experience. Doesn't hurt to try tho. Adjust when necessary. I've learned not to be too by the book with bread making. As long as you see it's active and rising, the hydration levels you can adjust when needed
@@CG-hy8gw I love your flexible approach to bread making and thank you so much for sharing your experience with einkorn. I've actually never tried einkorn. What does it taste like? Are there seasoning adjustments you'd recommend (e.g. salt level or complementary herbs/seeds)?
@@RosiesKitchenAdventures Nope I just follow the typical recipes. It's great tasting. Einkorn is the original wheat and has "little to no gluten" but that doesn't affect its power to be a great bread. My breads still have a great crumb, and crust. It's the easiest to digest personally. Definitely recommend you try it
There's families that were gluten free for 10+ years due to gluten intolerance(not celiac) and they were able to start eating bread again because of einkorn. Beautiful
Thank you, that’s very helpful.
Love this video. Will this work with 100% white whole wheat flour?
Hiii Mari! I'm so sorry I'm late to seeing your message but yes, this can be done with 100% whole wheat flour. You might need a touch extra water but the recipe can be kept essentially the same.
@@RosiesKitchenAdventures no problem. I figured it out and added a little more water and it came out great thank you.♥️
Oh Rosie, I'm very new at this 😢 my dough appeared stickier than yours in the video. Yours actually held the shape of a ball while mine would just blob back into the bowl as I proceeded to stretch and fold every 2 hours. Also, leaving it to "proof" overnight it didnt seem to rise or double for the fact. I still put it in the oven and crossing my fingers. What could be the error here?😮
Hii again Belle! I'm not too sure why the texture of the dough seemed to be different but I'm glad to hear that it still turned out well! If you want to experiment with making a less stickier dough next time, you can reduce the water by ¼ cup and see if that helps. Different flours and even the level of humidity in the air can affect the stickiness of the dough, so you might have to just tweak the recipe a bit to work best in your environment. There's so much trial and error with sourdough and the only way to get through this stage is to bake MORE! ☺❤🍞
Hello, thank you so much for the useful videos! It's day six and my starter, which I made following your recipe, is thriving. I actually got used to watching it grow, and it's kind of sad to move it to the refrigerator...)
I'm starting the dough today and have a few questions, hope you could help. I have a stainless steel bowl and silicone loaf pan. Are they okay to use for this recipe? Do I need to oil the silicone loaf pan? Thank you!
Hiii! Thank you for checking out my video and for your patience with my reply! I'm thrilled to hear that you tried my method for making a starter and that's so exciting to hear that it's doing so well! The stainless steel bowl and silicone loaf pan should work just fine! Silicone is generally non-stick so you should not need to oil it. However, it might still be a good idea to line the pan with parchment so it's easier to just lift the bread out of the pan when it's hot out of the oven to cool. Be well and have a wonderful weekend!
Hi Rosie. I just found your channel. Would you charge anything for a loaf using only all-purpose flour?
Hii Nancy! I'm so sorry for my super delayed reply! I would reduce the water by about ¼ cup if using only all-purpose flour. It tends to absorb less water compared to bread flour and whole grain flour. I hope that helps!
I really like your method and plan to try it. The only thing I want different is the thick hard crust. I like soft bread. Also I don’t care for all the holes in most sourdough. I just want the flavor. Do you have any suggestions for those two things? I’d appreciate it. I’m fixing to check your channel to see if you have a video for how you started your starter. Thank you!
Hiii Patricia! Thanks so much for checking out my video and I love soft bread too! Here's my recipe for sourdough potato bread (ua-cam.com/video/pnzio9UVkT4/v-deo.html) but I do add yeast in addition to the sourdough starter to get the soft crust without the big holes. I have yet to achieve the texture you are talking about without adding commercial yeast. I'm working on it though since I get asked this a lot. And here's my video on how I made a starter with no discard that was ready to bake within a few days (ua-cam.com/video/MYTAwBnTJDA/v-deo.html). I hope that helps! Be well and happy baking ❤🙏
Thank you so much! I appreciate your help and can’t wait to try both your video recipes! I have an idea about the holes that I may try also to nice I get more starter going. I read that the older the starter the more sourdough flavor you get. So as long as it’s aged it should have good flavor. The bubbles in the starter I guess tell how active it is but they translate to the holes so what if you use more starter so it doesn’t have to rise so long and get all those big holes? I may try it. Thank you again!!
@@patriciasummers8881 Hii again Patricia! Thanks for all your lovely comments and for including me in your baking adventures. Yes, please give it a try and let me know how it turns out. We learn so much from running our own baking experiments! Have a lovely weekend 🌻🙏
I've been experimenting....leave the top on the whole time it bakes...then after finish, remove top for 5 min more baking....gives a light golden crust. You can also sweat the finished loaf in plastic or Bee Wrap for a softer crust.
Thanku so very much I was so scared to make n feed starter so never baked a sour dough bread
But will do now
Can I make sourdough starter a day before n make sourdough bread dough nxt day n on 3rd day I bake the bread
Hiiii! I'm so excited for you to start making sourdough! It will take at least a few days for the starter to develop enough. I was able to make the process a bit faster and easier and I go through my process step by step here (ua-cam.com/video/MYTAwBnTJDA/v-deo.html) but the results can vary by type of flour and the environment. I hope you give it a try! Be well ❤
Hello Roise, I made the starter with your recipe and it's beautifully rising. I am planning to bake the bread tomorrow. Did you lower the temperature to 350F after removing the cover? Is it possible to make the bread less dark? I will be using all purpose flour. Thank you.
Hii Ismat! I'm so excited that you made the starter and that you'll be baking the bread tomorrow! I bake at 400 deg F for the entire hour. The screen on my toaster oven just defaults to 350 deg when it turns off so I apologize that it leads to confusion about the temperature. If you leave the cover on for longer, say 40 minutes, the crust will be a little less dark. Also, because I use a small toaster oven to bake the dough, it's closer to the heat source in the oven so it ends up darker. If you are using a standard oven, your crust will likely be lighter in color anyway. I hope that helps and I would love to hear how the bread turns out!
Thank you so much for your reply. I added 100gm active starter not from fridge. I was hoping for quick rise but not sure what's going on. I started making dough around 8.30am. Did few folds 30mins-1hr intervals and place it in my loaf pan for final rise around 1pm. By 5pm it looks flat, few bubbles on top. If I press with finger, it leaves the impression. Doesn't bounce back. So i fold it again few times and now again left it to rise. Should I wait overnight and bake it in the morning? House temp is around 68-70F
Hi Rosie how many gms would 2 tbls of starter be? According to bakers % it would be 100 gms. Or it doesn’t matter? Thanks!
Hi Lilian! This is probably going to offend bakers everywhere but...I'm honestly pretty loosey goosey about the amount of starter I use. Sometimes I even use closer to 3 Tbs and my bread is surprisingly consistent. The small amount of starter in my method doesn't have to be super exact so I don't end up weighing it. Thanks for all your great questions!
The couple of times when I made bread dough, it was always a sticky mess, and I couldn't handle it without it sticking to my fingers. But I used all purpose flour mixed with a little rye flour plus oats and flax meal for a healthier loaf.
Is it because you're using Artisan flour that it doesn't stick to your fingers?
Hiiii! Yes, you are spot-on that the difference in flours is what caused the different consistencies. Both rye and flax can lead to a stickier dough. Different flours also absorb different amounts of water and the sprouted whole wheat flour that I add absorbs more water than white flours, even the artisan bread flour, making the dough easier to handle. I love the idea of adding some rye, oats, and flax meal though! You might just need less water, probably in the range of 1 to 1 ¼ cups. You can start with 1 cup and just add more water if the dough feels too dry. Please keep at it and I'd love to hear how the bread turns out for you! Be well and happy baking!