If you wanna learn more about how to make the most delish sourdough bread without it being stressful or complicated, my book, Live Laugh Loaf is for you! It’s available as an ebook www.marygracebread.com.au/shop/p/ebook-live-laugh-loaf and a printed book too: www.marygracebread.com.au/shop/p/print-live-laugh-loaf You’ll find beginners recipes for making a starter and your first loaf on my site too! And some troubleshooting tips for common questions 💗💗💗 www.marygracebread.com.au/troubleshooting www.marygracebread.com.au/recipes I just wanna help you make good bread ✨✨🍞🍞
Have you ever tried making a gluten free sourdough bread? I love watching bread being made but I have Celiac disease and can't eat the majority of them. I'm hoping to give it a try soon as sourdough is my favorite bread.
It’s also no biggie if it is over or under proofed because it will still likely taste delish and non bakers don’t know! Just saying as alot of online recipes put tons of pressure on ‘perfection’
@@JacquelineUnderwood A lot of ppl are complaining about the color cause it looks like mold. I love Taro, it reminds me of that. I do think it could have been more purple less blue tho.
I would be so extremely interested if you made a longer youtube video talking about beginner bread making tips or a beginner recipe!!! I absolutely love the shorts you post, they just always make me want to watch a longer bread video 😊
OKAY! SO, I baked sourdough for a year and STRUGGLED so hard with fermentation and getting the proof right. I am just now realizing after giving up a year and a half ago that i was under proofing. What a simple solution that i couldn't find anywhere, thank you so much lol
Best way to tell if the dough is proofed well enough is to poke it and if it bounces back out it’s underproofed, if you press in and it starts collapsing below and around where you pressed it’s over proofed and if it doesn’t pop back or deflate and leaves a solid fingerprint in place it’s usually ready to go
@@serenadingstarz I think the point is neither is best, you want it to be in the middle. Personally I prefer overdeveloped loaves than under if I had to choose. They have more flavor usually
@@MaryGraceBread You remind me of Colette in Ratatouille when she was explaining that,"-how good bread is without tasting it? Not the smell, not the look, but the sound of the crust. 'crunching noises' Only good bread sounds like this." Also bread can look so pretty😍 Sometimes too pretty to eat
I absolutely love this helpful video not just for food but in life in general !!! Much Love !!! Everyone Please Be Safe & Take Time, Good Care Of Yourself & Your Loved Ones ❤ Much Love ❤️
I’ll probably never reach perfection but once it gets warmer again I’ll start small and try making my first sourdough starter. Maybe I’ll actually be able to make up recipes from scratch one day! Just gotta learn the golden ratios.
@@Yuri-hv6zl I always do. Using those weird measuring cups/spoon things offends my eyes and my need for perfection. One of the reasons why I haven’t tried sourdough yet is that I am too much of a perfectionist :|
Everytime I see the marbled bread, my brain goes "why is it moldy" or "why does it look moldy" like, I want my brain to stop, I just want to enjoy the bread 😭😭
Depends on what you want it for For sandwiches you want a tighter crumb that’s more uniform and dense For dipping in soup/sauces you want a nice open crumb that soaks up the juices
I am totally unsure. Could be food colouring, could be an added ingredient Like beets, or maybe some Kind of Special grain? Dont know for wheat, but purple corn and purple potatoes exist.
Such good advice. I am making a new rustic Italian loaf that bakes on a pizza stone instead of the Dutch oven. I hope that it comes out good. So far it is rising beautifully. Thirty minutes and it will be in the oven.
I have watched this like three times without paying any attention to your voice and just being mesmerized by the process... I also did realize by the third time that you were in fact talking lmao
I got into sourdough baking this winter. The weather near me has warmed considerably and I'm learning that my warmer home really speeds up the first proof. My last two batches of bread have been ovenproofed. I tried to make sourdough soup bowls and ended up making hockey pucks. I'm having a new oven installed today and will be starting a new batch of sourdough. I'll be paying extra close attention to the fermentation process to avoid overproofed sticky dough.
Can you make a video telling is what the best/ideal sourdough should be and what is your experience in getting that result? You showed us what overproofed and underproofed looked like in this video pls make one showing us what we want 😊 love your videos btw. Experience is definitely better that all theory 😊
As someone who just tried to bake bread for the second time in his life(the first was lovely) and was rewarded with something with the density akin to a curling disk, I'm subscribing and taking notes. Btw, it was likely that I overproofed the dough or the fact that the yeast was very out of date that was the problem for this sorry excuse for a loaf. Much love
If you wanna learn more about how to make the most delish sourdough bread without it being stressful or complicated, my book, Live Laugh Loaf is for you!
It’s available as an ebook
www.marygracebread.com.au/shop/p/ebook-live-laugh-loaf
and a printed book too:
www.marygracebread.com.au/shop/p/print-live-laugh-loaf
You’ll find beginners recipes for making a starter and your first loaf on my site too! And some troubleshooting tips for common questions 💗💗💗
www.marygracebread.com.au/troubleshooting
www.marygracebread.com.au/recipes
I just wanna help you make good bread ✨✨🍞🍞
Why is it gray
@@Terratetradon Part of the dough is colored with butterfly pea, which has a natural blue tint
@@erikadelisle8792 I just came to ask why it's blue marbled, thanks for answering in advance!
Have you ever tried making a gluten free sourdough bread? I love watching bread being made but I have Celiac disease and can't eat the majority of them. I'm hoping to give it a try soon as sourdough is my favorite bread.
@MaryGraceBread It’s ^*over-proofed and ^*under-proofed, not overproved and underproved.👌
Why am I so satisfied by this-😭
Cuz it is
Idk but same
The crust sound 👁👄👁
@@starlight_show307 yes
Well it wouldn't be unsatisfying would it?
It’s also no biggie if it is over or under proofed because it will still likely taste delish and non bakers don’t know! Just saying as alot of online recipes put tons of pressure on ‘perfection’
Does anyone know what kind of bread this is?
@@midnightgir6 based on how it was cooked it might be a sourdough-based loaf.
@@LeonetteGo Are they normally gray?
@@midnightgir6 no, some form of colorant or colored flavor has been added to it
@@JacquelineUnderwood A lot of ppl are complaining about the color cause it looks like mold. I love Taro, it reminds me of that. I do think it could have been more purple less blue tho.
Every time these pop up on my feed, it makes me want to go bake some bread
You are not alone.
Do it!🎉
Get to it, chop chop.
I would be so extremely interested if you made a longer youtube video talking about beginner bread making tips or a beginner recipe!!! I absolutely love the shorts you post, they just always make me want to watch a longer bread video 😊
Everyone’s a gangsta until homie pulls out Damascus bread 💀
“Dough smiths, your challenge today is to take these two types of flour and create a multi layered Damascus loaf”
LMFAOOOO i thought she was cooking bread with mold or sum i was so confused 😭
seeing them side by side is really helpful! because now i know i’d prefer it to be over proofed than under proofed
Never seen a channel make big poofy bread before... I like this!
I think it’s called tiger bread if you want to try it!
Why is it grey?
Everything reminds me of her!
Poofy 😂 yes very good word
How else would you describe it other than poofy?
OKAY! SO, I baked sourdough for a year and STRUGGLED so hard with fermentation and getting the proof right. I am just now realizing after giving up a year and a half ago that i was under proofing. What a simple solution that i couldn't find anywhere, thank you so much lol
Yeah sourdough needs time, much more than yeast.
Really interesting. Love your videos! 🍞💕
It would be really helpful to get a comparison that also includes a well-proved loaf as well
I just love what you do and I do admire your knowledge.
I love how poetic you are about bread
Best way to tell if the dough is proofed well enough is to poke it and if it bounces back out it’s underproofed, if you press in and it starts collapsing below and around where you pressed it’s over proofed and if it doesn’t pop back or deflate and leaves a solid fingerprint in place it’s usually ready to go
I have heard this many times, but honestly I never found this to be true, at least for my case
i always love whenever surge uses the black gloves !! it’s so visually pleasing.
I have no idea what u just said lol
A not as developed loaf looks like SpongeBob inside and a loaf that is developed too much looks like a honeycomb inside
@@Mysterious-Night which is better?
@@serenadingstarz I think the point is neither is best, you want it to be in the middle. Personally I prefer overdeveloped loaves than under if I had to choose. They have more flavor usually
@@serenadingstarz the one that you need is the best... :)
Glad I’m not the only one haha
The bread 🍞 looks so amazing 👏 😍.
So interesting! The breads look amazing
I absolutely love the relating tou do with your bread. Thank you for existing in this way❤
the colour is amazing omg,, such pretty bread too??? I have an urge to bake now
Why didn’t you show the correct loaf after showing the 2 incorrect loaves 😓😑😢
They’re not incorrect. Both are good and tasty. Proofing is a spectrum and those are closer to those two different ends of the spectrum.
@@MaryGraceBread
You remind me of Colette in Ratatouille when she was explaining that,"-how good bread is without tasting it? Not the smell, not the look, but the sound of the crust. 'crunching noises' Only good bread sounds like this." Also bread can look so pretty😍 Sometimes too pretty to eat
I absolutely love this helpful video not just for food but in life in general !!! Much Love !!! Everyone Please Be Safe & Take Time, Good Care Of Yourself & Your Loved Ones ❤ Much Love ❤️
I like the "overproved" one😅
I like chewy, so, opposite
Really cool marbling effect
I’ll probably never reach perfection but once it gets warmer again I’ll start small and try making my first sourdough starter. Maybe I’ll actually be able to make up recipes from scratch one day! Just gotta learn the golden ratios.
Try using a kitchen scale it makes a difference
@@Yuri-hv6zl I always do. Using those weird measuring cups/spoon things offends my eyes and my need for perfection. One of the reasons why I haven’t tried sourdough yet is that I am too much of a perfectionist :|
Just WOW! Thank you for an amazing video!
Everytime I see the marbled bread, my brain goes "why is it moldy" or "why does it look moldy" like, I want my brain to stop, I just want to enjoy the bread 😭😭
I was thinking it looks moldy too.
@@carmelitajones7779im pretty sure that's just how sourdough bread is due to fermentation? Idk im not a bread maker
she added some flavoring to it.
It's not moldy ... she took two differently flavored doughs and folded together...think marble rye .
I love the baked in mold look
What does a good loaf look like?
Fr
CHONKY
Depends on what you want it for
For sandwiches you want a tighter crumb that’s more uniform and dense
For dipping in soup/sauces you want a nice open crumb that soaks up the juices
this is really good info. i wish they let you bookmark comments @@hibernate44
It says, "Wonderbread" on it
your bread always looks so good, I wish I could eat it
You know you're not ready to bake your own bread when both of these look perfectly fine and amazing to you 😂
This is the first video that actually explained what to look for in a crumb in a way i understand
I personally like over proofed as I find it’s a bit softer which is what I prefer in all bread 😅
So, that's what makes the bread softer? Thanks, I want softer and less holes in my bread!
Until i came across your channel i just know how to eat bread but now as I am learning, i appreciate it more . Thanks 👍
Now I know how Paul can tell how things are overproved just by looking
Great tip!! Thanks for sharing!!
I love learning about bread and I’m wondering what that grey/purple thing is In The middle?
Agree...looks like mold haha
I am totally unsure. Could be food colouring, could be an added ingredient Like beets, or maybe some Kind of Special grain? Dont know for wheat, but purple corn and purple potatoes exist.
@@TheSarahskaninchen this is exactly why I'm so curious 😂 it could be many things and i wanna know which ! Haha
@@TheSarahskaninchen i was thinking blue corn too, as the rest of the loaf is a bit yellow?
@@ninjacell2999 yes i See what you mean. But it wont be 100% corn in sourdough bread i think. More Like some wheat/rye Mix probably.
I am so down to watch around 10 hours of your videos about bread making from beginners to intermediate.
They both look perfect to me…
Right ? Give me your "fails" and I'll eat them lmao no questions asked
you absolutely nailed this
Look, child. This is how the legend of The Bread Whisperer began.
Learning about how to make yummy bread more and more thanks to your videos.
Bread 👍
I am absolutely in love with all your lavender colored bread it’s my favorite color💜💜
we listen to our cakes, and now we have to analyse the crumb of our bread
Both of those look good in their own way! Assuming they taste fine flavor wise.
bro that dough looks mouldy af
Your videos make my day
My bread is soulless... completely burnt through and through... 😆
I love making bread at home but I had no idea of this! Thank you!
The uncooked bread looks kinda like that dead bird Filthy Frank was playing with that one time.. Y'all remember that?
this bread looks amazing omg
wait… why is it that color? 😅 what am I missing
Is 2 types of dough mixed
THAT LOOKS SOOO GOOOD
She’s so satisfying
This is incredibly cool, thank you for sharing this part of your experience!
Bread is so fun to watch while it's being made
that bread is so beautiful
Ugh it's gorgeous
Omg I wanna taste your bread! It looks so beautiful
that bread is so pretty omfg
Such good advice. I am making a new rustic Italian loaf that bakes on a pizza stone instead of the Dutch oven. I hope that it comes out good. So far it is rising beautifully. Thirty minutes and it will be in the oven.
this looks delicious omg
They both look great to me
You have a verry lovely voice i would live to have like a meditation class from you its so calming
I've never seen a bread that comes pre-baked with mold already in it. Amazing.
They both look good 👍
Either of those looks great to me
i really love bread so much ❤️🥖
The Bread Whisperer :-). Love it
Apparently baking bread is apart of my algorithm, I fw it.
This looks so fucking tasty I love bread
I like your oven! The bread is nice too..
Very helpful, thank you
Why is the only time I’ve ever heard ‘the eyes are the windows to the soul’ on Peppa pig?😂😅😂
Bread woth cement looks nice
Just realised that the store bread as that honeycomb thing she mentioned..
I will never look at bread the same way again.
I’d love to have an oven like that!!!
they ALL look delicious
Omg I haven't baked sourdough in a couple years but cutting into that loaf for the first time to examine the crumb is one of my favorites
multicolored bread is everything to me
Which one is more desirable? Because they both look 🤤 yummy.
See the breads soul morty, its there morty! Just look at it morty, ITS BEAUTIFUL
Amazing!!!❤
May I ask? Why do you spray? Like what is the purpose ?😊 thank you
I have watched this like three times without paying any attention to your voice and just being mesmerized by the process... I also did realize by the third time that you were in fact talking lmao
I got into sourdough baking this winter. The weather near me has warmed considerably and I'm learning that my warmer home really speeds up the first proof. My last two batches of bread have been ovenproofed. I tried to make sourdough soup bowls and ended up making hockey pucks. I'm having a new oven installed today and will be starting a new batch of sourdough. I'll be paying extra close attention to the fermentation process to avoid overproofed sticky dough.
Can you make a video telling is what the best/ideal sourdough should be and what is your experience in getting that result? You showed us what overproofed and underproofed looked like in this video pls make one showing us what we want 😊 love your videos btw. Experience is definitely better that all theory 😊
I had an overproof today, it looked exactly like you showed.
So what’s it SUPPOSED to look like? Both those souls look delicious.
they both look perfect to me and i would demolish both with a quickness
Idgaf what it looks like i’m gonna eat that blue bread 😍
How is the coloring done??
It has a soul and i’ve been eating it
I!!!
NEED!!!
THAT!!!
B R E A D ! ! !
It would be nice to see a loaf that is proofed the right amount of time for comparison.
Can u make a sourdough taro bread. Looks so similar to Chinese taro bread with the marbling.
I was so focused on the bread making that I wasn't listening so I had to watch it twice lol
As someone who just tried to bake bread for the second time in his life(the first was lovely) and was rewarded with something with the density akin to a curling disk, I'm subscribing and taking notes.
Btw, it was likely that I overproofed the dough or the fact that the yeast was very out of date that was the problem for this sorry excuse for a loaf. Much love
As long as it tastes good is all that matters.
Over-proofed looks amazing though!