OMG finally a sourdough video without a ton of jargon and marketing keywords for bait! And a schedule which someone can actually follow. Thankyou thankyou thankyou so much! The quietness isnt something i even thought i needed in my bread recipe videos but it is very much appreciated, and the visuals are just perfect. You are now my go-to channel for sourdough breads! I have 2 set of starters sitting for over 2 weeks and i could not find a recipe i could actually follow without learning a new "sourdough language"! Making this this weekend. Update: Made it 2 days ago and came out beautiful! I had to use visuals instead of hours because my dough was very sticky and runny after second fold so gave it a few more folds and let rest overnight in fridge, but followed the rest of the steps as-is and it came out wonderful!
Tip: If you pour the water in the levain and stir it is easier to pour into mixer bowl and no levain will be left behind. I love this recipe, thank you so much.
Your recipe is a keeper, thank you so much for posting it! The only things I did differently is I used all of the Levain rather than discard any excess, used rinsed Chia, Sunflower & flax seeds prior to the initial hydration & then dumped the whole gloppy mess into the dough, stirring well w/my hands. At the second stretch n fold, I just kneaded in some extra flour bc my dough was too moist to a smooth slightly sticky dough & just did a bulk rise til double (about 2 hrs.) I ended up w/3 lbs of dough in the Pullman & a separate 2 lb loaf. Didn't use the lid on the Pullman bc the loaf had risen over the top. Just did a standard preheat to temp. Left the oven door closed the entire time. Loaves baked to over 200 degrees in 45 mins. Also, I tented the loaves after cooling about 20 mins for a softer crust. This recipe is really great & I will make this again! My bread baking journey started in the 60's, I prefer the Zen of kneading the dough, and the time savings it allows, rather than being tied to stretch n folds every half hour. Please, please remove those beautiful rings when working with dough!
I made this today and I have to say it’s delicious. I used ground fax seed, just added it to the soaked oats, and it worked great. I’ll definitely make this again. Give it a try, you’ll be glad you did. Oh, and my husband loved it. Next time I’ll probably add nuts.
What a pleasure to see this process from start to finish, no sound, just a well executed video with all the help you need. You have just got a new subscription. Thank you for your time and effort, you put for all us 👍👍🇬🇧
I love this. I'm going to change out the whole flax seeds for ground flax seeds because our system doesnt digest whole flax seeds, so it'll be a waste. I'll also use powdered buttermilk because it's what I have on hand. Following your videos my bread has definitely been kicked up in presentation. My daughter actually said I made; "bread bread", meaning "real bread". Lolllll.
Outstanding demonstration. JUst magnificent. I was really concerned at the end because I thought after all that, she wasn't going to show the crumb. I have seen many youtubers do that. Where they go to all this trouble and then at the end they don't show the crumb. Or they show the crumb but too far away or for only like a few seconds. But she did not disappoint! This girl knows what she is doing.
I created my first successful pan loaf using a variation on this recipe. I have to say your choices through the process are very thoughtful. Thanks for sharing it!
Hi thanks for sharing the recipe. You're very thorough. I don't like it, actually hate it when people explains (talk) so much. I'd rather see step by step especially the way you show it here and all of your ither videos. Appreciate all of your videos because I learn a lot from these. 👋😍
This makes me feel better! I'm very thankful for your feedback! Mostly I'm too nervous to post audio, however I think the captions are sufficient. Thanks again! :)
@@FullProofBaking Your videos are excellent! The typography and speed are good. The captioning is great, no sound ...then the bread is cut in that one, pow! :-)
Yes the captions are sufficient. I forgot to mention that I like the way you fast forward a step that normally takes time and don't drag it too long. And your hands are ever so gentle.
You really are the eminent dough handler on the web. Your techniques might seem a little anal retentive to some, but despite being an accomplished baker myself, I can see they all serve a purpose, and I gleened at least 4 awesome tips/tricks from this tutorial: 1) I imagine your use of all purpose flour here is intentional, as it should lend to a softer, less chewy final crumb. I've been using BF, but will have to try AP. 2) Your abbreviated bulk in the bowl, fairly intensive degassing before final shaping, and extended final proof in the Pullman tin totally make sense for the desired crumb and make for an easier handling experience. 3) using the parchment as a transfer method is simple and absolutely brilliant! Why didn't I think of that? I've always found transferring the shaped loaf into the Pullman to be an unwieldy, frustrating experience. 4) rotating the loaf while still in the tin is something I'd never thought of. I've always struggled to delicately remove the unserbaled loaf and rotate on the stove afterwards, but by doing it before you remove risk of damage to the list and ensure a much more homogenous final color by virtue of aluminum's excellent conduction. THANK YOU KRISTEN
Thank you so much for this recipe. I would like to suggest not using parchment paper as the bread is supposed to be in the oiled pan so it can get the nice brown crust. If you oil the pan it will not stick. Once you've removed the loaf you then wipe it clean and oil it placing it in the cooling oven to season. I add malt to all of my loaves so that they can brown nicely as well. It's not added to any of the flour that you used, which I also use, so it needs to be added by the baker. Malt paired with baking the loaf directly in the pan will eliminate the added bake time and minimize the cost of using parchment paper. Also, a high-heat olive oil is much cheaper than aerosol cooking oil. I say these suggestions with deep respect and gratefulness for your presentation. Thank you!
This looks like a great recipe to commit to memory and make on a regular basis, which is what I"m looking for. Square slices have a certain "commercial" look (like from a supermarket) rather than a dome shape or free form, which looks more like it's from a local bakery, but it is practical you can get the same size sandwich slices from end to end. I'm going to invest into a pullman loaf pan and try this. BTW, I have also tried your latest sourdough bread. I love watching that video, and instructions were easy to follow, and most importantly, the result was wonderful! I'm making it the second time, this time, I am going to try to shape it into two baguettes.
Very very thankful for your feedback! This pullman loaf is one I make every couple weeks for my family. It's an absolute go-to because it's pretty simple to make and never lets me down flavor wise. Hope you enjoy your pullman tin!
Just tried this, and it came out nice. I followed the recipe and instructions faithfully. Managed to keep the dough temperature between 75 - 77F during the proofing. Most of the expansion happenned in the last hour. I think 4x4 is a little small but I guess that's the standard size, interestingly, in the US, the land of oversize.... I might try not using parchment paper, but to put the dough directly in the pan. I think I can manage by putting the dough on a cutting board or something upside down after proofing, then put the loaf pan over it and flip it over. Hope that might work, since usually I don''t use parchment paper in a loaf pan. Anyway, thank you for this recipe and video. BTW, I tried to make baguettes out of the sourdough bread recipe but it was too difficult for me at 80% hydration was too soft to handle....
I'm so glad you were able to try this one out! It's my go-to sandwich loaf recipe. Trying to get the dough weight accurate for your specific pan can be a bit of a pain - but you're mostly looking for the dough to fill out a little more than 1/3 (a little less than 1/2) of the pan at the beginning of the final proof. You can definitely omit the parchment - consider buttering the pan liberally (or using an oil). Shouldn't have any issues with sticking. Regarding the baguettes - I've made them at around 75% hydration and the shaping is pretty manageable! Haven't tried at 80% hydration but definitely sounds like more of a challenge! Thanks for sending a message with feedback - I'm very appreciative! Happy baking!
Wow! New to your channel & so glad I clicked on it!!! Thank you very much! I appreciate you & your detailed description & tutorial! You made this fool proof for me 😂 lol seriously! I have put the Pullman Bread Loaf Pan off for long enough...I must treat myself with this as a gift & make loaves for others as a gift! 💝 I am always looking to use my sourdough starter for different recipes as I never discard any! Lol 🤦🏻♀️
I did this bread yesterday. It was perfect! Love it! But can you make another video with 50% whole wheat and with more honey so that the taste is more sweet..? I want to make it by my own, but i'm getting scare it will fail. I baked several times with all your recipe and information, it did great!
As someone who has been baking for a while, the art of bread making isn’t perfected without failure. You have to fail numerous times to know what can be done better. I made a white sourdough loaf yesterday, but my hydration was two high for the flour type. In the end I made one loaf that I wanted to make and then put the other loaf (that had pancaked) into a 2 inch deep pan. I now want to keep working with that deep loaf because is turned out pretty good and very fluffy, I failed at my intention with this loaf, but adapted to a new method. So that is why I say, “the art of bread making isn’t perfected without failure.”
I take it that the turning of the loaf onto the sides during the baking is to promote even browning, but I've never seen this done before. What inspired you to start doing that?
This bread reminds me of the bread they serve at Bugaboo Creek restaurant. I’m assuming you could cut this into pieces and make a couple baguette type loaves. I just might give this a go....as soon as my lovely starter is complete. 😋 Thank you so much for sharing your craft and please keep the recipes coming. I’m excited for my new adventure in bread 🥖🍞😍
I love all of your videos and recipes I have tried. This one is amazing like all the others! Thanks for sharing your talent. I was wondering if you have any suggestions to raise the percentage of whole grain four for this loaf. I would love to get as close to 100% whole grain. Thanks!
hi thanks for sharing. i have pullman loaf pan without a lid. do i need to proof the dough be more high than shown in video? can i bake it without the lid? thanks
Hi Kristen, I don't have a Pullman loaf pan, just a regular 8.5" x 4.5" loaf pan. I was wondering how you would adjust the recipe to fit in the smaller size pan? Would love to try baking this!
People like me must annoy recipe authors. I look at a recipe that interests me and then do it my way. I previously followed this recipe with great success. This time round I will combine the flax seeds and oats and dry toast them then add the butter whilst still warm and then the soaking water.
I have retired and have just begun making sourdough bread and these videos are very helpful . I wish that you would narrate these videos as my eyesight is none too good and I only have an iPad to view them on. Really nice videos though. Just one point: can the body absorb the goodness of the flax seed, without crushing them in a pestle first? Thanks.
Thanks so much for your informative video. I've just started using Pullman pan and plan to learn my way up to finally use a sourdough recipe like yours. I'm just curious the reason/advantage of baking the loaf without the tin at the end? Not sure why some Pullman recipes bake with lid from start to finish, others remove the lid half way ( which I guess is like the Dutch oven concept) and then there's yours which is another new technique. I wonder if your technique can help with the problem of my first Pullman loaf 50/50 wholewheat ( with lid 20mins then remove lid for another 20-30mins) where the crumb is a bit gummy. This is after more than an hour cooling:( Appreciate any insights from you. Thank you!
Update: Just did my second Pullman, same recipe as my previous one, and followed your technique with lid, without lid, and finally without tin. I also cooled my loaf for more than 2 hours after reading your notes....and so happy it all worked out! No more gumminess :) Thank you so much.
Hello, after shape the dough and place into the life tin, Can I retarding the dough with the loaf tin overnight in the refrigerator. Then bake the bread in the next morning?
Hi! I dont have milk powder, can I use liquid milk? How many grams can I substitute and should I reduce water? I super love your tutorials and I follow you on IG. I learned a lot from your videos and it inspires me to bake more. Thank you.
Can't wait to try this. Will have to find out if I can get einkorn flour in Australia. Also, not quite sure how much starter to use? Is it the 165g? Thanks, great video. Can I copy recipe?
I do love einkorn, but any whole wheat will suffice! For the full recipe notes - just see the description (click the Show More button under the video to expand the text) to see the written out version of the recipe. Happy baking!
Thank you Christian, this is amazing! It would be much easier If you went a little slower with the ingredients and use a darker font. It is very hard to see white font on a cream or pail background when you have vision impairments. Thanks so much! 😅
You can regulate the speed of the videos on youtube with the gear icon bottom right on a PC not sure about phones. Also you can just hit pause and get out your readers like I do. :-)
I am trying this today and am currently at 5 hours for the final proof and only half way there. its bed time soon and I don't know what to do now. I thought I had time
hi i love all your explanation but i am allergic to homey can it be replaced or its have some important place in recipy. or just for flawore?! i now its name call for honey but😉thanks
I want to use milk instead of milk powder. I assume I just reduce the amount of water by the amount of milk I am adding. I am thinking 50g milk and reduce the water by that much. Any thoughts?
Thanks so much! Einkorn is not rye - it is an ancient form of wheat. I like the flour sold by Jovial: jovialfoods.com/product/organic-einkorn-whole-grain-flour/
I've been struggling with whether to Like or Dislike the video. I finally decided to Like it. As others have mentioned, you really need to add audio to take this video to the next level. Also, and this is important, the captions that you put into the video DO NOT match the instructions. I was watching the video with my Amazon Fire and didn't notice the differences until I watched it on my computer. It would have been far better if your captionis would have directed your audience to the description. Other than those two issues, IMHO you did a great job! With a few minor tweaks, you'll become a UA-cam star and your biggest problem will be figuring out where to hang your UA-cam 100,000 Subscribers award plaque!
I have used vegetable oil and whey protein powder in this recipe and it turned out great. Maybe you can try substitute 100g of water with a kind of vegetable milk? I also suggest start with a smaller batch to test if it goes well or not. Good luck to your bread!
Anyone have any tips on how to make this with commercial yeast? I’m not great with sourdough yet and I don’t want to spend 20 hours trying to do this with a starter only to end up with a sour, gummy mess
@@FullProofBaking - Again, thanks for sharing. I see you're in Chicago - hello from Southern Illinois. Used to live in Oak Park and father lives in Lincolnshire so I'm aware of your crazy winter weather - lots of time to perfect your recipes!
Great question - the soaked flaxseeds release a sort of oily slick. They're super slippery and I like to wash away all the gel-like liquid around them before adding to the dough. You might not need to do this but I like to rinse first :)
You can find more tutorials here on UA-cam at the channel Full Proof Baking. Also check out my Instagram page @Fullproofbaking to see more posts on methods and recipes. Thanks for your interest!
as there is no sound on this, it is difficult to understand your processes. the pan is teflon so the parchment paper seems silly it was nice and brown on top and lighter on the sides because of the parchment paper. also no reason to flip it unless your oven sucks and has cold spots, also don't see the reason for the stone at all. I cook in these pans all the time comes out perfect every time. maybe you can add some clarification.
You put too much dough in your pan. If the dough is able to reach the top of the pan by its own it does not have enough space to rise in the oven. I think 2/3 or maybe even half of what you put should be about right.
OMG finally a sourdough video without a ton of jargon and marketing keywords for bait! And a schedule which someone can actually follow. Thankyou thankyou thankyou so much! The quietness isnt something i even thought i needed in my bread recipe videos but it is very much appreciated, and the visuals are just perfect. You are now my go-to channel for sourdough breads! I have 2 set of starters sitting for over 2 weeks and i could not find a recipe i could actually follow without learning a new "sourdough language"! Making this this weekend.
Update: Made it 2 days ago and came out beautiful! I had to use visuals instead of hours because my dough was very sticky and runny after second fold so gave it a few more folds and let rest overnight in fridge, but followed the rest of the steps as-is and it came out wonderful!
Tip: If you pour the water in the levain and stir it is easier to pour into mixer bowl and no levain will be left behind. I love this recipe, thank you so much.
Your recipe is a keeper, thank you so much for posting it! The only things I did differently is I used all of the Levain rather than discard any excess, used rinsed Chia, Sunflower & flax seeds prior to the initial hydration & then dumped the whole gloppy mess into the dough, stirring well w/my hands. At the second stretch n fold, I just kneaded in some extra flour bc my dough was too moist to a smooth slightly sticky dough & just did a bulk rise til double (about 2 hrs.) I ended up w/3 lbs of dough in the Pullman & a separate 2 lb loaf. Didn't use the lid on the Pullman bc the loaf had risen over the top. Just did a standard preheat to temp. Left the oven door closed the entire time. Loaves baked to over 200 degrees in 45 mins. Also, I tented the loaves after cooling about 20 mins for a softer crust. This recipe is really great & I will make this again! My bread baking journey started in the 60's, I prefer the Zen of kneading the dough, and the time savings it allows, rather than being tied to stretch n folds every half hour. Please, please remove those beautiful rings when working with dough!
I made this today and I have to say it’s delicious. I used ground fax seed, just added it to the soaked oats, and it worked great. I’ll definitely make this again. Give it a try, you’ll be glad you did. Oh, and my husband loved it. Next time I’ll probably add nuts.
What a pleasure to see this process from start to finish, no sound, just a well executed video with all the help you need. You have just got a new subscription. Thank you for your time and effort, you put for all us 👍👍🇬🇧
Best video I have ever seen straight to the point and sooooo easy to follow well done you
I love this. I'm going to change out the whole flax seeds for ground flax seeds because our system doesnt digest whole flax seeds, so it'll be a waste. I'll also use powdered buttermilk because it's what I have on hand.
Following your videos my bread has definitely been kicked up in presentation. My daughter actually said I made; "bread bread", meaning "real bread". Lolllll.
Outstanding demonstration. JUst magnificent. I was really concerned at the end because I thought after all that, she wasn't going to show the crumb. I have seen many youtubers do that. Where they go to all this trouble and then at the end they don't show the crumb. Or they show the crumb but too far away or for only like a few seconds. But she did not disappoint! This girl knows what she is doing.
Haha, thanks!
Happy Birthday ! So glad you’ve decided to start showing us how you make the lovely bread we’ve been drooling over on Instagram
Haha - I'm happy to share! :)
I created my first successful pan loaf using a variation on this recipe. I have to say your choices through the process are very thoughtful. Thanks for sharing it!
Hi thanks for sharing the recipe. You're very thorough. I don't like it, actually hate it when people explains (talk) so much. I'd rather see step by step especially the way you show it here and all of your ither videos. Appreciate all of your videos because I learn a lot from these. 👋😍
This makes me feel better! I'm very thankful for your feedback! Mostly I'm too nervous to post audio, however I think the captions are sufficient. Thanks again! :)
@@FullProofBaking Your videos are excellent! The typography and speed are good. The captioning is great, no sound ...then the bread is cut in that one, pow! :-)
@@davekaplan4781 Haha thank you so very much! :)
Yes the captions are sufficient. I forgot to mention that I like the way you fast forward a step that normally takes time and don't drag it too long. And your hands are ever so gentle.
Lol I wish she talked!
Gorgeous bread. Fascinating technique. Thank you for sharing!
You really are the eminent dough handler on the web. Your techniques might seem a little anal retentive to some, but despite being an accomplished baker myself, I can see they all serve a purpose, and I gleened at least 4 awesome tips/tricks from this tutorial:
1) I imagine your use of all purpose flour here is intentional, as it should lend to a softer, less chewy final crumb. I've been using BF, but will have to try AP.
2) Your abbreviated bulk in the bowl, fairly intensive degassing before final shaping, and extended final proof in the Pullman tin totally make sense for the desired crumb and make for an easier handling experience.
3) using the parchment as a transfer method is simple and absolutely brilliant! Why didn't I think of that? I've always found transferring the shaped loaf into the Pullman to be an unwieldy, frustrating experience.
4) rotating the loaf while still in the tin is something I'd never thought of. I've always struggled to delicately remove the unserbaled loaf and rotate on the stove afterwards, but by doing it before you remove risk of damage to the list and ensure a much more homogenous final color by virtue of aluminum's excellent conduction.
THANK YOU KRISTEN
Wow! Thank so much!!!
I was looking for this method to bake my sourdough- my starter was fed this morning and i am on the road to success -
Awesome to hear! I wish you lots of happy baking ahead! :)
ohhhh i'm so happy that you'll start uploading more videos!!! thank you for sharing
Thank you so much for this recipe. I would like to suggest not using parchment paper as the bread is supposed to be in the oiled pan so it can get the nice brown crust. If you oil the pan it will not stick. Once you've removed the loaf you then wipe it clean and oil it placing it in the cooling oven to season. I add malt to all of my loaves so that they can brown nicely as well. It's not added to any of the flour that you used, which I also use, so it needs to be added by the baker. Malt paired with baking the loaf directly in the pan will eliminate the added bake time and minimize the cost of using parchment paper. Also, a high-heat olive oil is much cheaper than aerosol cooking oil. I say these suggestions with deep respect and gratefulness for your presentation. Thank you!
This loaf turns out wonderful!
This looks like a great recipe to commit to memory and make on a regular basis, which is what I"m looking for. Square slices have a certain "commercial" look (like from a supermarket) rather than a dome shape or free form, which looks more like it's from a local bakery, but it is practical you can get the same size sandwich slices from end to end. I'm going to invest into a pullman loaf pan and try this. BTW, I have also tried your latest sourdough bread. I love watching that video, and instructions were easy to follow, and most importantly, the result was wonderful! I'm making it the second time, this time, I am going to try to shape it into two baguettes.
Very very thankful for your feedback! This pullman loaf is one I make every couple weeks for my family. It's an absolute go-to because it's pretty simple to make and never lets me down flavor wise. Hope you enjoy your pullman tin!
You are such an inspiration. I just ordered this pan 😆
Haha, awesome! Thanks so much for your kind feedback :) Happy baking!
I really enjoyed watching your video - thanks for sharing :)
Just tried this, and it came out nice. I followed the recipe and instructions faithfully. Managed to keep the dough temperature between 75 - 77F during the proofing. Most of the expansion happenned in the last hour. I think 4x4 is a little small but I guess that's the standard size, interestingly, in the US, the land of oversize.... I might try not using parchment paper, but to put the dough directly in the pan. I think I can manage by putting the dough on a cutting board or something upside down after proofing, then put the loaf pan over it and flip it over. Hope that might work, since usually I don''t use parchment paper in a loaf pan. Anyway, thank you for this recipe and video.
BTW, I tried to make baguettes out of the sourdough bread recipe but it was too difficult for me at 80% hydration was too soft to handle....
I'm so glad you were able to try this one out! It's my go-to sandwich loaf recipe. Trying to get the dough weight accurate for your specific pan can be a bit of a pain - but you're mostly looking for the dough to fill out a little more than 1/3 (a little less than 1/2) of the pan at the beginning of the final proof. You can definitely omit the parchment - consider buttering the pan liberally (or using an oil). Shouldn't have any issues with sticking.
Regarding the baguettes - I've made them at around 75% hydration and the shaping is pretty manageable! Haven't tried at 80% hydration but definitely sounds like more of a challenge!
Thanks for sending a message with feedback - I'm very appreciative! Happy baking!
Wow! New to your channel & so glad I clicked on it!!! Thank you very much! I appreciate you & your detailed description & tutorial! You made this fool proof for me 😂 lol seriously! I have put the Pullman Bread Loaf Pan off for long enough...I must treat myself with this as a gift & make loaves for others as a gift! 💝 I am always looking to use my sourdough starter for different recipes as I never discard any! Lol 🤦🏻♀️
So happy you made this video! It's very informational. I'm ready to give it a go.
Awesome! Let me know how it goes! :)
Beautiful. Thank You!
Pls share more videos of Loaf making with two colours dough . it's an humble request 😃
I did this bread yesterday. It was perfect! Love it! But can you make another video with 50% whole wheat and with more honey so that the taste is more sweet..? I want to make it by my own, but i'm getting scare it will fail. I baked several times with all your recipe and information, it did great!
As someone who has been baking for a while, the art of bread making isn’t perfected without failure. You have to fail numerous times to know what can be done better. I made a white sourdough loaf yesterday, but my hydration was two high for the flour type. In the end I made one loaf that I wanted to make and then put the other loaf (that had pancaked) into a 2 inch deep pan. I now want to keep working with that deep loaf because is turned out pretty good and very fluffy, I failed at my intention with this loaf, but adapted to a new method. So that is why I say, “the art of bread making isn’t perfected without failure.”
I’ve made this recipe and it came out perfectly!!! Thank you again for your lovely bread! I’ll definitely be making it again! A keeper for sure. 🤗💕
Very good. I started to make good breads because of you. Thank you!
Pls share more Loaf video with all purpose flour(weak flour) too. @fullproofbaking
Amazing... it's so soothing watching ur videos... I am using ur methods in my bread baking dear 💕
Aww thanks so much! I am very thankful for your kind feedback :)
I take it that the turning of the loaf onto the sides during the baking is to promote even browning, but I've never seen this done before. What inspired you to start doing that?
Just came across your video. Loved it and want to make it. But I have the smaller Pullman loaf pan. Should I halve the recipe? Thank you.
Thank you for showing us a new way to make a great bread! I love and eat flax daily. IMO. This!
Very informative thank you 🌷..I really enjoyed watching the video and feeling inspired to make the bread my self ..
So awesome to hear! Thanks for your feedback :)
Thank you. I'll be giving this a try.
Great to hear! :)
Is it a no sound video? Amazing recipe thanks.
this confused me too, I've been poking around my computer thinking I accidentally pressed something
Very nice.
This bread reminds me of the bread they serve at Bugaboo Creek restaurant. I’m assuming you could cut this into pieces and make a couple baguette type loaves. I just might give this a go....as soon as my lovely starter is complete. 😋
Thank you so much for sharing your craft and please keep the recipes coming. I’m excited for my new adventure in bread 🥖🍞😍
I love all of your videos and recipes I have tried. This one is amazing like all the others! Thanks for sharing your talent. I was wondering if you have any suggestions to raise the percentage of whole grain four for this loaf. I would love to get as close to 100% whole grain. Thanks!
Demo very clear. Thanks
Beautiful Loaf!
I would like to marke loaf with Spelt Flour. Can same amount of Spelt Flour be substituted for the Eichorn Flour?
Wonderful!!! Perfect load and super tips for a spectacular result. Thank you!! I’m new at your channel I love it!! 💗
Very kind of you - thanks so much for your support! :)
What is the taste like? Does it have the classic sourdough taste too? My mouth is watering. I’ll definitely give this a a try for my next bake (:
I even have the baking pan!! I just need to find out how to make the starter?
So happy to see this I feel like its my birthday lol Thank you and Happy Birthday!
thank you very muchm ,
It was very useful🙏👌❤❤
hi thanks for sharing. i have pullman loaf pan without a lid. do i need to proof the dough be more high than shown in video? can i bake it without the lid? thanks
Hi Kristen,
I don't have a Pullman loaf pan, just a regular 8.5" x 4.5" loaf pan. I was wondering how you would adjust the recipe to fit in the smaller size pan? Would love to try baking this!
People like me must annoy recipe authors. I look at a recipe that interests me and then do it my way. I previously followed this recipe with great success. This time round I will combine the flax seeds and oats and dry toast them then add the butter whilst still warm and then the soaking water.
Can i use my dutch oven instead of loaf pan? If yes, will the temperature change?
Hey Kristen, looks wonderful! What references do you use to develop your recipes? Or is everything from scratch?
What should be the weight of the dough that goes into the mould?? Would like to try this recipe
In a 13x4x4", I like 1200g
Thanks a lot
These are you are amazing at this please keep'em coming! I don't have an instagram but I may have to get one now :)
You are very kind, Jeff. Thank you so much for the support and encouragement! I'm very grateful :)
I have retired and have just begun making sourdough bread and these videos are very helpful . I wish that you would narrate these videos as my eyesight is none too good and I only have an iPad to view them on. Really nice videos though. Just one point: can the body absorb the goodness of the flax seed, without crushing them in a pestle first? Thanks.
Wooooow, do you have a recipie for sourdough pizza or cinnamon rolls?
I don't have a stand mixer. Can I mix by hand? Also, is a baking stone necessary, as I do not have one.
You can mix by hand. The stone is not necessary... you can bake in the pan all the way through the bake. Happy baking!
Thanks so much for your informative video. I've just started using Pullman pan and plan to learn my way up to finally use a sourdough recipe like yours. I'm just curious the reason/advantage of baking the loaf without the tin at the end? Not sure why some Pullman recipes bake with lid from start to finish, others remove the lid half way ( which I guess is like the Dutch oven concept) and then there's yours which is another new technique. I wonder if your technique can help with the problem of my first Pullman loaf 50/50 wholewheat ( with lid 20mins then remove lid for another 20-30mins) where the crumb is a bit gummy. This is after more than an hour cooling:( Appreciate any insights from you. Thank you!
Update: Just did my second Pullman, same recipe as my previous one, and followed your technique with lid, without lid, and finally without tin. I also cooled my loaf for more than 2 hours after reading your notes....and so happy it all worked out! No more gumminess :) Thank you so much.
Hello, after shape the dough and place into the life tin, Can I retarding the dough with the loaf tin overnight in the refrigerator. Then bake the bread in the next morning?
Hi! I dont have milk powder, can I use liquid milk? How many grams can I substitute and should I reduce water? I super love your tutorials and I follow you on IG. I learned a lot from your videos and it inspires me to bake more. Thank you.
I'd try half milk, half water. That's what I use when I bake any bread.
Any chance I could make this without a mixer if I'm not an athlete?
That’s my problem I have to get a starter going!!
Can't wait to try this. Will have to find out if I can get einkorn flour in Australia. Also, not quite sure how much starter to use? Is it the 165g? Thanks, great video. Can I copy recipe?
I do love einkorn, but any whole wheat will suffice! For the full recipe notes - just see the description (click the Show More button under the video to expand the text) to see the written out version of the recipe. Happy baking!
Thank you Christian, this is amazing! It would be much easier If you went a little slower with the ingredients and use a darker font. It is very hard to see white font on a cream or pail background when you have vision impairments. Thanks so much! 😅
You can regulate the speed of the videos on youtube with the gear icon bottom right on a PC not sure about phones. Also you can just hit pause and get out your readers like I do. :-)
The baking of this bread is complicated...what if we dont have a baking stone? Can it be baked normally? Same results?
nice job!
Is it better to use AP flour for sandwich bread rather than a higher protein flour?
Is there Audio with this? I can't get it to play!!!
I am trying this today and am currently at 5 hours for the final proof and only half way there. its bed time soon and I don't know what to do now. I thought I had time
I only have 9x4x4 Pullman tins...how should I adjust the recipe ?
Noooooo! Awesome recipe, but you should've used that so rich in nutrients water from the flaxseed!
Noted!
hi i love all your explanation but i am allergic to homey can it be replaced or its have some important place in recipy. or just for flawore?! i now its name call for honey but😉thanks
And can i rise the loaf in the fridge overnight, And bake the next morning?
Can I refrigerate this overnight for the 4 hour bulking before baking?
I want to use milk instead of milk powder. I assume I just reduce the amount of water by the amount of milk I am adding. I am thinking 50g milk and reduce the water by that much. Any thoughts?
Hi I have tried your recipe honey oat sourdough Pullman loaf. The dough is extremely wet and very difficult to work with. Please help
what can you substitute for einkorn 😊
thank you for your video, i would like to know whats this paper that you use for bake the bread.
Hello Sylvia - I use parchment paper to line the pan.
Amazing
Thank you for the recipe .
Is Einkorn, rye flour?
Thanks so much! Einkorn is not rye - it is an ancient form of wheat. I like the flour sold by Jovial: jovialfoods.com/product/organic-einkorn-whole-grain-flour/
I've been struggling with whether to Like or Dislike the video. I finally decided to Like it. As others have mentioned, you really need to add audio to take this video to the next level. Also, and this is important, the captions that you put into the video DO NOT match the instructions. I was watching the video with my Amazon Fire and didn't notice the differences until I watched it on my computer. It would have been far better if your captionis would have directed your audience to the description. Other than those two issues, IMHO you did a great job! With a few minor tweaks, you'll become a UA-cam star and your biggest problem will be figuring out where to hang your UA-cam 100,000 Subscribers award plaque!
Happy Birthday!
I'm happy you don't have any cheezy background music going. LOL
Hi ! I love your recipe! Can I skip the flaxseed on this one ?
Hello! You can absolutely omit the flaxseeds or add whatever sort of seeds you prefer best! Enjoy!
К, you a BEST
I'd love to make this bread, but my wife does not eat dairy. Could you recommend any adjustments were I to remove the butter and milk powder?
I have used vegetable oil and whey protein powder in this recipe and it turned out great. Maybe you can try substitute 100g of water with a kind of vegetable milk? I also suggest start with a smaller batch to test if it goes well or not. Good luck to your bread!
Hello there! Can I not add flaxseed? I will then have to adjust my other ingredients correct?
You can simply omit the flaxseed :)
Full Proof Baking my bread came out great and I was able to get flax seeds. I tagged you in Instagram as well. Thank you 😊
Great apart from the cling wrap! Plate or shower cap, anything that dose;t go to landfill a much better alternative.
Thanks for the feedback! I try to use shower caps, or silicone reusable covers as often as I can :)
This scolding by maree is what dreams are made of.
can this be made with substitutions so it will not be dairy , for those with dairy allergies
Absolutely! Just omit the allergenic ingredients. Should be just fine :)
Anyone have any tips on how to make this with commercial yeast? I’m not great with sourdough yet and I don’t want to spend 20 hours trying to do this with a starter only to end up with a sour, gummy mess
May I ask your preferred work surface for high hydration dough?
I really like my kitchen countertop - it is quartz. I've also really liked working on granite and stainless steel :)
@@FullProofBaking - Again, thanks for sharing. I see you're in Chicago - hello from Southern Illinois. Used to live in Oak Park and father lives in Lincolnshire so I'm aware of your crazy winter weather - lots of time to perfect your recipes!
@@thomasg3677 Haha so true!
Why rinse the soaked flaxseeds? Thank you for sharing your knowledge 🍞
Great question - the soaked flaxseeds release a sort of oily slick. They're super slippery and I like to wash away all the gel-like liquid around them before adding to the dough. You might not need to do this but I like to rinse first :)
@@FullProofBaking Thank you 🙏🙏🙏
do you have a blog or a site?
You can find more tutorials here on UA-cam at the channel Full Proof Baking. Also check out my Instagram page @Fullproofbaking to see more posts on methods and recipes. Thanks for your interest!
how about your room temp ?
Where is the recipe please?
as there is no sound on this, it is difficult to understand your processes. the pan is teflon so the parchment paper seems silly it was nice and brown on top and lighter on the sides because of the parchment paper. also no reason to flip it unless your oven sucks and has cold spots, also don't see the reason for the stone at all. I cook in these pans all the time comes out perfect every time.
maybe you can add some clarification.
Milk powder? Do you mean baby formula? At least in Ireland people would not know where to get that. I know farmers use milk powder for feeding calves.
:0 no not baby formula! LOL. Like this: www.amazon.com/Nestle-Carnation-Instant-Nonfat-25-6-Ounce/dp/B004VITI0K
so engrossed, didn't realise there's no sound :)
You put too much dough in your pan. If the dough is able to reach the top of the pan by its own it does not have enough space to rise in the oven. I think 2/3 or maybe even half of what you put should be about right.
It looks rubbery...
Mine do that too...
WHERE IS THE WRITTEN RECIPE PLEASE…..
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍