I watched your video and was so ready to try it since it seemed so much easier. Oh my goodness, this was the best result I have had this far. The taste was better. The height was better. The crust was better. The spring to it was better. Thank you so much for your recipe and the way you showed your tips and tricks. I will not be making any other bread recipe.
Thank you SO much for this video. I have been experimenting with my sourdough journey, and I was surprised early on to have the success I did. However, when it turned cold here in Northern Illinois. I have NOT been as successful. Realizing now I have not given my starter and dough as long as I should have as the temperature in my house is much cooler. Thanks for the well explained video and the close up views on what my dough should look like. I am very grateful.
So glad it has been helpful Renee! Yes, cold weather really can throw things off - I did purchase this little warming mat. raisenne.com It has been helpful. I use it for my starter. And for the first several hours (maybe about half the time) of my bulk fermentation. I find if I use it the whole time with bulk ferment - the dough gets too soft and it is harder to shape.
This makes me so happy! Now I can bake any day I want , make the dough in the morning and let it rest until I return from work! I am a beginner and always wait until the weekend for baking sourdough bread, but then find myself spending half of my day off in the kitchen doing strech and folds... I for sure will try this!! Thank you for a calm paced video not skipping any detail. Your bread looks amazing!
I'm returning to making sourdough, Tina, and watched your excellent video presentation to 'refresh'. Thank you so much. You've nailed the whole procedure for us. Every step and detail is covered so well. You certainly learnt so much in that 6 months of learning. Thank you again for motivating me. Peter from the UK.
Hey Tina! I first saw you a few years ago on QVC. I am happy to get your take on this sourdough journey. I just started using my stand mixer for this and your demonstration is going to be my go-to! Thank you!!!
Hi. Using your method i made a loaf last week and it come out smashing. I'm in the process of preparing another one today as the last one was that good. Well done with the instructions.
shop.kingarthurbaking.com/items/offset-bread-knife?gad_source=1&gbraid=0AAAAADiGhPKIWUE_LSlCQZ25pHSBnY-Q7&gclid=CjwKCAiAxqC6BhBcEiwAlXp455xJ9gWx8-CvfhnQ7yg542ACWFV-vWZpsLirBF5lJ10uler8iiz3SxoCB34QAvD_BwE I know folks who have also found "Offset bread knife" with curved blade on Amazon as well.
Will give this a try, but didn’t see the point of moving it to another container to do the stretch & folds, I’ll just do them in the mixer bowl. Also very rarely make artisan loaves anymore as the mixer sandwich loaves are much more practical for our needs.
For me it's easier to scrape up the dough for stretch and folds in a flat bottomed container - also , then it's already in the bulk fermentation container. Happy Baking!! ❤️
Glad to see that you’re using the stand mixer especially for the initial mix. It’s very helpful when you’re making a double batch dough. I also prefer the rectangular plastic bins for any stretch and folds and they fit and stack easily on bottom shelf of my fridge. Yesterday we had a cold and rainy day and I made 6 boules for gifts. Baked at 450 in covered Dutch ovens.Even after temping the baked boules, they were still a bit damp inside. I did two more additional times in oven at 425 before removing them for cooling. I gave them as gifts to the folks at Cooper Hospital PT. Hopefully they were ok. Thank you. Joseph.
I have been trying to make a decent sourdough loaf for a couple of months but they always come out gummy. (I use about 90gr. Whole wheat with the bread flour and thought that was the reason). Anyway your video made the procedure very clear. Thank you.
I watched your video and was so ready to try it since it seemed so much easier. Oh my goodness, this was the best result I have had this far. The taste was better. The height was better. The crust was better. The spring to it was better.
Thank you so much for your recipe and the way you showed your tips and tricks. I will not be making any other bread recipe.
Just started another loaf. Also sent the video to my daughter who wants to start her sourdough journey.
Forgot to ask you. After the 6 to 8 hour fermentation in the oven and you shape it, could you at that point bake it off?
@@Mamasmovietime I have always put mine in the fridge after shaping for at least one night.
Thank you SO much for this video. I have been experimenting with my sourdough journey, and I was surprised early on to have the success I did. However, when it turned cold here in Northern Illinois. I have NOT been as successful. Realizing now I have not given my starter and dough as long as I should have as the temperature in my house is much cooler. Thanks for the well explained video and the close up views on what my dough should look like. I am very grateful.
So glad it has been helpful Renee! Yes, cold weather really can throw things off - I did purchase this little warming mat. raisenne.com It has been helpful. I use it for my starter. And for the first several hours (maybe about half the time) of my bulk fermentation. I find if I use it the whole time with bulk ferment - the dough gets too soft and it is harder to shape.
@@epicuricloud thank you so much!! Will give it a try!
This makes me so happy! Now I can bake any day I want , make the dough in the morning and let it rest until I return from work!
I am a beginner and always wait until the weekend for baking sourdough bread, but then find myself spending half of my day off in the kitchen doing strech and folds...
I for sure will try this!!
Thank you for a calm paced video not skipping any detail. Your bread looks amazing!
Hope you enjoy
Thank you Tina. The directions were great! Slow & understanding each step. You ROCK!!
Glad it was helpful!
I am just starting my sourdough journey. This is by far the simplest, best explanation/recipe on YT. Thank you! Can’t wait to make my first loaf!
Enjoy and let me know how it goes!
I'm returning to making sourdough, Tina, and watched your excellent video presentation to 'refresh'. Thank you so much. You've nailed the whole procedure for us. Every step and detail is covered so well. You certainly learnt so much in that 6 months of learning.
Thank you again for motivating me.
Peter from the UK.
Enjoy Peter! Happy Baking!
Hey Tina! I first saw you a few years ago on QVC. I am happy to get your take on this sourdough journey. I just started using my stand mixer for this and your demonstration is going to be my go-to! Thank you!!!
You are so welcome!
I just found this! I’m so excited to give this a try. 😊❤
Enjoy!!
Hi. Using your method i made a loaf last week and it come out smashing. I'm in the process of preparing another one today as the last one was that good. Well done with the instructions.
Glad they were helpful for you John!
Made your recipe and i will be making another batch tomorrow. Turned out amazing thank you so much for sharing.
Glad you liked it
Can you share how you started your starter? Great video, thanks for being so detailed!
My sister-in-law mailed me some of hers dry. You can make your own or you can purchase some at various places like King Arthur Flour website.
Thank you! I really enjoyed your tutorial and can’t wait to try your method!!
Beautiful loaf!
Thank you! Happy Baking!
Anxious to try this as my loaf was gummy and the crust chewy😢Hoping for better results with your method!!!
Great instructions. Thanks
What size is the storage container that you use for fermentation?
I use a square Lock&Lock brand storage container that is 2.8L/95oz/3qt. It's about 7.5" square and about 3.25" tall.
Thanks for sharing... do you have a link for that bread knife? Please
Blessings ❤
shop.kingarthurbaking.com/items/offset-bread-knife?gad_source=1&gbraid=0AAAAADiGhPKIWUE_LSlCQZ25pHSBnY-Q7&gclid=CjwKCAiAxqC6BhBcEiwAlXp455xJ9gWx8-CvfhnQ7yg542ACWFV-vWZpsLirBF5lJ10uler8iiz3SxoCB34QAvD_BwE
I know folks who have also found "Offset bread knife" with curved blade on Amazon as well.
Great video! Thank you. I have a dumb question. Why form a loaf into a boule instead of a Batard??
Good question! It's just where I started. In my research a lot of recipes started with a boule. At some point I'll try some batards!
Will give this a try, but didn’t see the point of moving it to another container to do the stretch & folds, I’ll just do them in the mixer bowl. Also very rarely make artisan loaves anymore as the mixer sandwich loaves are much more practical for our needs.
For me it's easier to scrape up the dough for stretch and folds in a flat bottomed container - also , then it's already in the bulk fermentation container. Happy Baking!! ❤️
Glad to see that you’re using the stand mixer especially for the initial mix. It’s very helpful when you’re making a double batch dough. I also prefer the rectangular plastic bins for any stretch and folds and they fit and stack easily on bottom shelf of my fridge.
Yesterday we had a cold and rainy day and I made 6 boules for gifts. Baked at 450 in covered Dutch ovens.Even after temping the baked boules, they were still a bit damp inside. I did two more additional times in oven at 425 before removing them for cooling. I gave them as gifts to the folks at Cooper Hospital PT. Hopefully they were ok.
Thank you. Joseph.
There’s nothing like a sandwich with sourdough! This will be so great!!
May I ask where I can get the curved knife you used? I love it.
Great video.
I will add links to my supplies!
I have been trying to make a decent sourdough loaf for a couple of months but they always come out gummy. (I use about 90gr. Whole wheat with the bread flour and thought that was the reason). Anyway your video made the procedure very clear. Thank you.
Love it! Happy baking!
Thank you
You're welcome
Would you share links to your favorite knife, scraper and Benetton basket? Etc.
I will add links!
Does bread flour have a better oven spring than all purpose (unbleached) flour
It definitely contributes to gluten network development, so I would say yes.
When you put flour on the counter when shaping, was that bread flour, or rice flour? Does it matter what kind of flour?
Great question - I use bread or all purpose for the shaping. The rice is just for the banneton basket to prevent sticking.
if i’m counting right, the quickest this can be made is 18 hours? so start yesterday morning for today’s dinner?
Yes, that's how I work it.
ngl I thought it was my dog barking lol
LOL!
All bought with blood money.