As an old baker may I be bold? Looking at your final loaf it really needed more kneading / coil folding. The gluten was underdeveloped. (Check out the closer crumb) I mostly do four sets of slap and folds and they are faster at developing the gluten than coil folding too. Check out some French shaping videos coiling like that degases the dough a little much and it does not give the best crumb - Shaping is all about developing the final crumb. Oh, and a tip, I use double that amount of natural leaven when doing a bake in one day. Modern strong flour has the gluten to tolerate that. The extra organic acids in it add more flavour too. I've only posted here because you bake well. No horrid criticism intended. A nicely done bake, I wish you well with your channel.
Great video. After you put it in the basket, what is the purpose that you put it in the fridge for two hours? It seems it expanded quite a bit, does that happen effectively while it's in the fridge? Don't we want to have a warm place for it to expand? I love that you have good quality sound/voice over even though it's a new channel, thanks for all the effort making this.
Thank you so much for your comment, much appreciated and I’m loving making these videos and many more to come. The cold proof allows the yeast more time to digest carbohydrates and release flavors BUT I’m not entirely happy with this recipe so I’m currently fine tuning it and will hopefully have a new and improved one ready for next week. Thank you for watching
@@Britishsourdoughhi do you have a link for the new video please or haven't you gotten round to it yet. Ive looked on your channel cant seem to find it. This video says its a month ago so just wondering if you had done the remake one before attempting your recipe. Id like to get it right as im a beginner baker.
I’ve made your recipe twice now and the bread tastes great! Thank you for enabling me to produce a well-risen sourdough bread! ❤ I’ve also been on the lookout for your next video, but all I can find are shorts. Is the promised updated version amongst those?
As an old baker may I be bold?
Looking at your final loaf it really needed more kneading / coil folding. The gluten was underdeveloped. (Check out the closer crumb) I mostly do four sets of slap and folds and they are faster at developing the gluten than coil folding too.
Check out some French shaping videos coiling like that degases the dough a little much and it does not give the best crumb - Shaping is all about developing the final crumb.
Oh, and a tip, I use double that amount of natural leaven when doing a bake in one day. Modern strong flour has the gluten to tolerate that. The extra organic acids in it add more flavour too.
I've only posted here because you bake well. No horrid criticism intended.
A nicely done bake, I wish you well with your channel.
I love sourdough bread 😋
It’s wonderful ❤
Great video. After you put it in the basket, what is the purpose that you put it in the fridge for two hours? It seems it expanded quite a bit, does that happen effectively while it's in the fridge? Don't we want to have a warm place for it to expand?
I love that you have good quality sound/voice over even though it's a new channel, thanks for all the effort making this.
Thank you so much for your comment, much appreciated and I’m loving making these videos and many more to come.
The cold proof allows the yeast more time to digest carbohydrates and release flavors BUT I’m not entirely happy with this recipe so I’m currently fine tuning it and will hopefully have a new and improved one ready for next week. Thank you for watching
@@Britishsourdoughhi do you have a link for the new video please or haven't you gotten round to it yet. Ive looked on your channel cant seem to find it. This video says its a month ago so just wondering if you had done the remake one before attempting your recipe. Id like to get it right as im a beginner baker.
I’ve made your recipe twice now and the bread tastes great! Thank you for enabling me to produce a well-risen sourdough bread! ❤ I’ve also been on the lookout for your next video, but all I can find are shorts. Is the promised updated version amongst those?
Thanks for showing us your sourdough recipe. Looks really good. 💕💕💕
My pleasure 😊
Lovely clear instructions Thankyou
You’re welcome 😊
That looks heavenly 😇🥖
Very nice!
Thank you! Cheers!
Nice
Thanks
In just 10 hours….. 😊
Hi there,
Can you let me know where to buy the silicone mat you use to put the bread into the Dutch oven.
Many thanks
Chris
So many places! Amazon etc and it’s called a bread sling
Bread came out great but I couldn’t score it like I wanted to- any suggestions- dough was too sticky
In that case, proofing time needs looking at
How do u clean that Danish whisk? It is such a challenge!
Isn’t it just! I just use a washing up scrubber that helps to clean it
Can I replace some of of the bread flour with wheat or rye?
Absolutely!!! I use both in mine!
Yes! It can help make it more active too
🙏🏻🌹🙏🏻
My dough did not look like that to score it! Maybe I need to freeze it- there was no room in my freezer!
The proofing will make a huge difference. Over proofing makes it very difficult to score
What is your definition of warm, is it under 95 degrees Fahrenheit? Do you mean 473 degrees? You stated 245 degrees.
Sorry I don’t understand the question. 245c is the oven temp when I put in with the lid on and 200c with the lid off
Celsius vs. Fahrenheit
My oven doesn’t go to 490 F?