I just made it and the results were delicious. I had great oven spring and the ear was gorgeous. The crust was thin and crunchy and the inside was super soft. This recipe is definitely a keeper and will be my go-to recipe. Thanks you so much for sharing this!
What a clear concise video! Just made a loaf of my regular recipe……fed 50 grams with 90 of strong flour and water per your directions and will start this evening……your shaping and scoring instructions are fabulous too!
You're welcome! Yes, you can, but the structure will be slightly different because your starter eats the sugar during fermentation quite quickly, which is why it grows so much. It might require a longer bulk fermentation time or maybe not)
It never fails, when I have followed directions for setting temperature to 500F the bread doesn’t turn out. It’s so extremely hot that the bread doesn’t have a chance to rise properly. Unless convection oven are hotter than electric ovens.
I’ve never had any issues with my convection oven. But first put it in at 500f with the lid on for 20minutes. Then, reduce the temperature to 450f and remove the lid. To bake only at 500 will not work
I hope your day gets better after your ‘sweet’ words 😊 Just to clarify, my nails aren’t bloody red - they’re rose red. Thanks for noticing the details.
@@KevinMcgovern-c1d thanks. A starter (sourdough starter) is a mixture of flour and water that has been fermented over time to cultivate wild yeast and lactic acid bacteria. This natural leavening agent is what gives sourdough bread its rise, flavor, and texture, without the need for commercial yeast.
Well, I wouldn’t blame a person who checks all recipes a lot of times, wastes a lot of ingredients and money to find something special, and shares it with people for free with a warm heart, I would check your starter, flour, and temperature. Because many people have had success with these recipe, so…
Beautiful loaf but I have to say that French SD will not contain butter or sugar. That is on the way to making an enriched bread (which is not what SD is).
Thank you! You know, I have a bread recipe from Poland that’s challenging to translate. Essentially, it’s similar to a French Milky Bun (but it’s bread), but instead of yeast, I used sourdough
I just made it and the results were delicious. I had great oven spring and the ear was gorgeous. The crust was thin and crunchy and the inside was super soft. This recipe is definitely a keeper and will be my go-to recipe. Thanks you so much for sharing this!
Thank you so much! ❤️❤️❤️I’m glad you liked it)
What a clear concise video! Just made a loaf of my regular recipe……fed 50 grams with 90 of strong flour and water per your directions and will start this evening……your shaping and scoring instructions are fabulous too!
Thank you so much for your kind words. It means a lot to me. ❤️❤️❤️
Delicious
🥰🥰🥰
Easy and delicious!
❤️🥰🫶🏻
This looks delicious… I will give it a try… thanks for sharing! Also, what is the best way to store sourdough bread after it has cooled?
You’re welcome! You can wrap it in plastic wrap, a zip bag, or the best option, beeswax paper for bread. I keep it in my cake stand with the lid.
Thanks so much! ☺️
Very Nice loaf.
Thank you! 😊
your bread looks delicious... what size is your dutch oven? Thank you for sharing
Thank you! 11 inches. You can find a link in description
@@jennyseuropeanbakery thank you
❤ this recipe
❤️❤️
Thank you for the recipe! Can I remove the sugar?
You're welcome! Yes, you can, but the structure will be slightly different because your starter eats the sugar during fermentation quite quickly, which is why it grows so much. It might require a longer bulk fermentation time or maybe not)
Hola ,me puedes compartir en español como haces la masa madre desde cero ? Gracias
Kann ich auch meinen Roggen-Sauerteig dazu nehmen?
Ja, das können Sie, aber die struktur des brotes wird ein wenig anders sein
@jennyseuropeanbakery Vielen Dank. 🤗
I’ve been searching for a softer sourdough. Thank you!
You are welcome ❤️
Nice video, new sub, stay connected
Thank you!
Is it okay to do a longer cold proof…like16 hours?
Yes)
It never fails, when I have followed directions for setting temperature to 500F the bread doesn’t turn out. It’s so extremely hot that the bread doesn’t have a chance to rise properly. Unless convection oven are hotter than electric ovens.
I’ve never had any issues with my convection oven. But first put it in at 500f with the lid on for 20minutes. Then, reduce the temperature to 450f and remove the lid. To bake only at 500 will not work
I don't trust anyone who can't pronounce 'autolyse' and touching dough with bloody red nails
😂
I hope your day gets better after your ‘sweet’ words 😊 Just to clarify, my nails aren’t bloody red - they’re rose red. Thanks for noticing the details.
Nice vid but what is the starter??
@@KevinMcgovern-c1d thanks. A starter (sourdough starter) is a mixture of flour and water that has been fermented over time to cultivate wild yeast and lactic acid bacteria. This natural leavening agent is what gives sourdough bread its rise, flavor, and texture, without the need for commercial yeast.
This bread has been messed about with for hours upon hours and still it hasn’t risen. You are not fooling anyone who bakes bread daily.
Well, I wouldn’t blame a person who checks all recipes a lot of times, wastes a lot of ingredients and money to find something special, and shares it with people for free with a warm heart, I would check your starter, flour, and temperature. Because many people have had success with these recipe, so…
Beautiful loaf but I have to say that French SD will not contain butter or sugar. That is on the way to making an enriched bread (which is not what SD is).
Thank you! You know, I have a bread recipe from Poland that’s challenging to translate. Essentially, it’s similar to a French Milky Bun (but it’s bread), but instead of yeast, I used sourdough
@@jennyseuropeanbakery Yes I saw that. That was a lot of starter!