Patrick Ryan's Fruit & Nut Sourdough
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- Опубліковано 15 вер 2022
- Guess who's back...Patrick is back with a brand new fruit and nut sourdough recipe using his Kenwood.
The absolute perfect combination of flavours in time for Sourdough September.
This recipe was part of a collaboration with Kenwood. You can find this recipe here
realcooks.co.uk/patrick-ryan/... - Навчання та стиль
I love Patrick. I could listen to him talk sourdough all day.
My first and I’m hooked.
I’ve seen many many sourdough bakers on UA-cam and by far Patrick is the easiest to follow I love his simple down to earth style
HE'S BACK! LETS GOOO
What an amazing nice looking bread! Can’t believe I discovered Patrick Ryan’s recipes only 1 week ago! I’m a fan, period!
Dude you are back!!! Im so happy, we missed you!
I keep a large bowl of fruit/nuts/candied citrus peel/Meyers Dark Rum in the pantry refrigerator all the time. Makes fabulous sweet sourdough bread.
Great to see you again! Perfect recipe for autumn baking.
I’ll definitely be trying this bread recipe. Since I make your bread recipes my husband says I’ve never made such good bread like now and I’ve been making bread for years so please keep your amazing bread recipes coming our way. Thank you!
Its been awhile 👍🏻
I'm always excited to see Patrick Ryan. I mean yea, no doubt, the bread and recipes are amazing too.
Absolutely lovely!
You nailed it, so many bakers don’t know about overheating the dough in a mixer! You rock!
Me too! Love watching him make the apple scones with fruit on top!
Listen on repeat ❤ just love your bread videos
I'm always excited to see a new bread recipe from Patrick. Looking forward to the nice winter recipes. Thank you for making these. Hes really knowledgeable and makes baking very approachable for non baking folks.
I baked your regular sourdough just yesterday to rave family reviews! And now to see this! Can't wait to try it.
I love Patrick Ryan and recommend his method and site frequently. I learned how to make sourdough from Patrick and have baked this way for years. Thank you Patrick for bringing s.d. to me and others. You are my hero.
I used pecans and pinenuts and I soaked my raisins and Craisins in chamomile tea so good.
Lovely and bubbly crew assemble!!!
Good to see you, Patric! Yummy bread, definitely will bake it! ATB🙏🏻🍀
Oh my goodness that’s a beautiful bread ♥️🙏🏼
I used a round cast iron pot that wasn’t huge so the bread rose up instead of out and I think it’s the best bread I’ve made in my sourdough adventure so far! You can add whatever you prefer but the recipe is just beautiful! Thank you for sharing 🙏🏼 I wish I could send you a picture because it’s amazing 🤩
Very low chance of me making this bread. But I do enjoy watching old mate and his clear passion for sour dough baking. Makes me want to get back to Dublin for a pint of Guinness.
I like to use a Emile Henry Clay baker. It is a nicer shape for toast. I also like to soak my fruits in water to plump them. I add vanilla and cinnamon too.
Patric! God's bread! Thankx!
Love that guy! 🙂
Patrick, I love your videos and learned a lot from them. Thank you sooo much! This bread is sweeter but many years ago in Bavaria I had wonderful bread from local bakery that was denser and taller than this and it was more savory - to raisins or cranberries, just different seeds and hazelnuts. It was moist and dense, so you could have made a thin slices, as rye bread, but backed in a large round loafs (2kg or so). In fat it wasn't even sold in halves but in quarters. Now, when I started making my own bread I think it was probably made from a mixture of rye and wheat flour to provide some gluten. Would you maybe share some time some tricks how to mix different flours (rye and wheat in particular) and the amount of water compared to plain wheat? How to calculate the water absorption by seeds, flax, sunflower etc. How to incorporate whole wheat or barley berries? My guess is that bakery had probably own recipe passed from father to the son but maybe you can share some rules where to start while composing such breads. Thanks!
Oh that looks delicious and I never would have thought about soaking the raisins and cranberries in Earl Grey Tea! Your recipe uses double the amount of levain for the amount of flour used and I’m curious as to why. (I bake a sourdough with 390 g of flour with 60g of levain). Thanks so much for sharing!
Was tickled to see you pop up under notifications! Looks like another delicious keeper recipe. Who doesn't love fruit & nut bread?!! And, how in the heavens did you get that rooster to crow on queue!??
I'm trying this recipe for the first time tomorrow and I'm so nervous
Nice❤❤❤❤❤
Smashing video Patrick. Could you make this as a gluten free sour dough? Could you show us?
❤❤
Das Brot ist köstlich habe ich nach gemacht
😋😋😋
Is there a brand of proving basket that you would recommend please?
Hello Patrick, when you made the lavan ,( 60 gr. Of flour water, starter) did you leave out on counter overnight, or leave in fridge
overnight?
Thank you
I enjoy your videos!
It needs to be at room temperature.
I could listen to this for hours. I do think you deserve a better bread knife though.
Patrick can I make sourdough bread with typo 00 flour? If yes do I need to put less water?
Can you substitute the sea salt with Himilayan salt?
Please Ryan, kalamata olive bread!
hello pattrick, can i made sourdhough bread with gluten-free flour, which is i will add extra whey protein to made the flour same with high protein flour.. it is possible?
My friend is gluten free, any good gluten free bread recipients?
Was that rooster in the house😂
Hey Patrick, I am big fan of your recipes! They are simply amazing! However, away from the video- I felt you are a bit sad in this video. I hope everything is good on your side. Wishing you loads of happiness, success and goodness of all kinds! :)
Your “Levin” was described as 60g starter 60g flour 60g water. Isn’t that just a recently fed starter? Please … What’s the difference?
Very good question!
A levain is a recently fed and very active starter that is meant to be immediately used for baking. You may feed your starter a number of times to strengthen it before using it to bak.
Oh boy! You really missed it. He tells us in the first minute that he started it 8 hours earlier. The measurements mean he had 60g starter left from the last activity and he added equal amounts of water and flour to feed that starter. After 8 hours it's very active, doubled or more in size and ready to use.