I’m waiting for my 8 and 12 hour doughs to rise. Actually, I’m headed to bed and will check them in the morning! I started them both at midnight so I can bake them at different times tomorrow. Can’t wait to taste them! Thank you for the video! Great job!
Thank you so much for the comment!! I hope your bread turned out really good!! These are both awesome recipes! I’m so happy you like the videos! Thanks again 🤗
Hi Paige! I just started through this cookbook and your videos are so helpful! I’ve tried the 12 hour ferment three times now,and it’s been a sticky mess every time. It has not risen, and doesn’t proof. It also doesn’t shape up when I shape it. I have no clue. Anyways great videos!
Hi Courtney! First off, thank you for the comment! Check on your yeast, it might be dead. I learned about halfway through my baking journey that instant yeast is supposed to be refrigerated and I was getting some bad loaves because I wasn’t storing it properly! Also, it’s soooo tough to weigh out such small amount of yeast. Add a gram or two more if you continue to use your existing yeast, hopefully that will help boost it up a little! I’m curious to know about your yeast, so I can troubleshoot more! Let me know!! I hope this helps!
Hello Rachel!! Thank you for the comment! I usually store it in a brown paper bag sealed tightly. It keeps for about 3 days before you need to make croutons or breadcrumbs out of it! I hope this helps 🤗
I baked my first attempt at 12 hour fermentation bread today! My dough developed a skin on it so I think I should have put plastic wrap over it overnight. Then my dough stuck to my floured towel when I was trying to put it on the parchment paper. 🙄 However the taste of the bread was fantastic, so I'm just gonna keep trying and experimenting! I really appreciate these videos so I can see someone else doing it and seeing the visuals is just so helpful! I want to cook through the whole book too now!!
Hi Rachelle!! Ugh I have had both of these issues happen to me before! 😭 there is nothing worse than dough sticking to your cloth after it proofs lol. I can say, leaving it covered with plastic wrap / a floured towel does wonders for preventing that thick skin on the dough! It really is such a tasty bread, one of my favorites in the book! 💕 thank you so much for that feedback, I love to hear that the videos are helpful!! I’m having a blast cooking through it! You’d love it! 🤗
Hi Taylor! Yes ma’am I just wisk it, and I’ve never had any issues doing that. When I first started I used to let the yeast sit for about 5 minutes or so to activate the yeast like the book says, but my yeast never got bubbly or foamy so I started omitting that step. I’ve never had an issue with it. I hope this helps! 🤗
Instructions unclear, fermented for 10 hours and my dough decided to rebel and hold me hostage in my kitchen. This is my one free phone call send help.
Looks amazing!
I’m waiting for my 8 and 12 hour doughs to rise. Actually, I’m headed to bed and will check them in the morning! I started them both at midnight so I can bake them at different times tomorrow. Can’t wait to taste them!
Thank you for the video! Great job!
Thank you so much for the comment!! I hope your bread turned out really good!! These are both awesome recipes! I’m so happy you like the videos! Thanks again 🤗
Nice.. would like to know which flour your using
Thank you! In this video I used store brand bleached all purpose flour
Hi Paige! I just started through this cookbook and your videos are so helpful! I’ve tried the 12 hour ferment three times now,and it’s been a sticky mess every time. It has not risen, and doesn’t proof. It also doesn’t shape up when I shape it. I have no clue. Anyways great videos!
Hi Courtney! First off, thank you for the comment! Check on your yeast, it might be dead. I learned about halfway through my baking journey that instant yeast is supposed to be refrigerated and I was getting some bad loaves because I wasn’t storing it properly!
Also, it’s soooo tough to weigh out such small amount of yeast. Add a gram or two more if you continue to use your existing yeast, hopefully that will help boost it up a little!
I’m curious to know about your yeast, so I can troubleshoot more! Let me know!! I hope this helps!
Love the videos, how do you store your bread?
Hello Rachel!! Thank you for the comment! I usually store it in a brown paper bag sealed tightly. It keeps for about 3 days before you need to make croutons or breadcrumbs out of it! I hope this helps 🤗
I baked my first attempt at 12 hour fermentation bread today! My dough developed a skin on it so I think I should have put plastic wrap over it overnight. Then my dough stuck to my floured towel when I was trying to put it on the parchment paper. 🙄 However the taste of the bread was fantastic, so I'm just gonna keep trying and experimenting! I really appreciate these videos so I can see someone else doing it and seeing the visuals is just so helpful! I want to cook through the whole book too now!!
Hi Rachelle!! Ugh I have had both of these issues happen to me before! 😭 there is nothing worse than dough sticking to your cloth after it proofs lol. I can say, leaving it covered with plastic wrap / a floured towel does wonders for preventing that thick skin on the dough! It really is such a tasty bread, one of my favorites in the book! 💕 thank you so much for that feedback, I love to hear that the videos are helpful!! I’m having a blast cooking through it! You’d love it! 🤗
Also, adding a good amount of flour to your cloth next time will prevent it from sticking! 😉
I am trying to make this exact recipe from Bonnies book. So do you not let the yeast and water sit at all? You just wisk it?
Hi Taylor! Yes ma’am I just wisk it, and I’ve never had any issues doing that. When I first started I used to let the yeast sit for about 5 minutes or so to activate the yeast like the book says, but my yeast never got bubbly or foamy so I started omitting that step. I’ve never had an issue with it. I hope this helps! 🤗
Instructions unclear, fermented for 10 hours and my dough decided to rebel and hold me hostage in my kitchen. This is my one free phone call send help.
🤣🤣🤣