The Perfect Slow Food Sourdough Country Loaf

[@Emma-lv4ds]

Hello Maia. Everything is very accessible and professional. Thank you for sharing with us. Peace to you and your loved ones. 👍🏻👍🏻👍🏻🙏😘😘🇺🇦

[@MaiaSourdoughBaking]

Thank you for watching!! To You too❤️❤️🤗🤗

[@tonyhi5a]

Amazing work Maia, thank you for sharing your knowledge.

[@MaiaSourdoughBaking]

Thank you for watching!❤️

[@silvermoon3486]

Looks great 😊❤👍🏼

[@MaiaSourdoughBaking]

Thank you 😋

[@naturetherappy8131]

Beautiful❤❤❤

[@MaiaSourdoughBaking]

Thank you! 😊

[@mangam6369]

Welcome back!!!

[@MaiaSourdoughBaking]

Thank you❤❤

[@garyhammond141]

It would be nice to know the amount of time you autolyse before adding the leaven and the amount of time before adding the salt. Also amount of time between coil folds and total bulk fermentation time. I'm new to making sourdough and haven't learned the standards. Thanks

[@nihaoluc145]

Very nice bread! Thank you for your videos. Do you eventually have a link for the tool you use to mix water and flour ?

[@MaiaSourdoughBaking]

Thank you❤❤Links for the tools used in the video are listed in the description of the video👍

[@ninjaros1]

What temperature and how long do you bake for?

[@MaiaSourdoughBaking]

I’ve baked it for 25 minutes with steam at 250°C and another 25-30 minutes at 230°C without steam👍😊