Thank you for posting this wonderful video! I have two questions. First I have been making this recipe for a long time, but it is always too delicate to get the kind of cuts you are making. It is like jello! What can I do differently. I wonder if I just don't cloak it right to keep that tension, Also, did you let it raise more after you removed it from the refrigerator? Secondly you didn't show us how you use your banneton baskets. I struggle with having my dough stick to them even when I dust them really well. Can you teach me?
So beautiful! How many pounds is each dough/loaf? I have been using this recipe for quite awhile and mine are never this large either before the rest or after.
I use to use this method and I love it just life happened and well, just got busy. Have you tried to double and it could wel be her clock yeast it look awesome!
nice oven!!! Wish I had one!!1
Such beautiful works of art! I was waiting to see your carved star design but it wasn’t there. Can I ask where you purchased your lame?
This is lovely!
What kind of oven is that ? Bread looks amazing!
Thanks for sharing magnificent video😋
Amazing! Work of art!👍👍
Thank you so much 😀
Thank you for posting this wonderful video! I have two questions. First I have been making this recipe for a long time, but it is always too delicate to get the kind of cuts you are making. It is like jello! What can I do differently. I wonder if I just don't cloak it right to keep that tension, Also, did you let it raise more after you removed it from the refrigerator? Secondly you didn't show us how you use your banneton baskets. I struggle with having my dough stick to them even when I dust them really well. Can you teach me?
Wow wonderful!
Many thanks!
Any tips for cooking these same loaves in a Marinara? What floor/air temp would you aim for?
How much did you weigh each loaf of bread?
Can this be baked in the mangiafuoco?
So beautiful! How many pounds is each dough/loaf? I have been using this recipe for quite awhile and mine are never this large either before the rest or after.
I use to use this method and I love it just life happened and well, just got busy. Have you tried to double and it could wel be her clock yeast it look awesome!
The quantity of fresh cake yeast, please ?
Where do I get the measurements to make this beautiful bread?
Its up there in blue. Clk on it
Whenever I make bread using a basket the bread starts spreading when I dump it on the pizza stone. Help!!!!
And the recipe??