Video

Hi..how many gram this dough?..I'm Johnny from indonesia..

Smoked gouda and dill sounds delicious.

No amounts for final steps? WTH?

masterful

Smooth criminal

What are you cooking these loaves in? I'd love to see the results in your Allegro oven!

Can this be done with a normal starter, or will only rye do? I love rye, but wouldn't make it often enough to justify its own starter. Ty. Beautiful bread, appreciate how you share so much information.

Can you please do a series on gluten free breads?

where’s Louis at his brick of bread could never lol

Inclusions going in after S&F/CF?

Hydration %?

Looks very professional. Thank you! One question: Can you say what’s the advantage of having the shaped doughs rest on the bench before putting them into the bannetons rather than moving them there right away after shaping?

Can you also use this oven for sweet breads? Like cinnamon rolls?

What kind of herbs are in there? 🌿 😍

The scoring pov is so satisfying 😌

❤❤❤😍

where is your micro bakery located?

Will you share your recipe?

He's done that once or twice I'd say

These look AMAZING I'm pissed that I'm gluten free

Chef!! Those look amazing! Almost has no business being in a short on CZcams for folks that can’t go out and buy some haha #foodporn

Yum😋! What is the purpose for the little squares of parchment? To carefully put the dough in the oil?

what stand mixer is that???? :)

Wow that's so cool!

Why ano show at the finish!?

Great video, thanks! I've never created a starter dough for my buns before, I'm going to try this!! Btw, your link to the calculator is broken. Any chance that is still available? Thanks!!

Hi

Mine is usually too wet and sticks to the counter 😢. Any advice?

Good

Is there something i can use instead of milk powder?

Which soundtrack is this?

How exciting for you! Great viewpoint 🤗

I don't understand how you make a profit in a micro-bakery when buying a stove that cost $9,000 with all the accessories you got with it. Not saying it's not a nice stove, it is... but it has to take years to get your money back for the investment.

definitely going to try this, thank you.

Wish I could win one, thanks for sharing. A girl can dream.

Recipe plis

Pizza for me is the hardest simplest thing to cook

Nice

It is definitely a dream, so happy for you. Can you tell me where you got the boards that hold loaves for loading?

Such an awesome video. Thanks so much for it. Quick question for ingredients. On your websites recipe I think the amount is mixed up. Your ingredients start with 66g Levain but then you go with 198g of levain. Which one is the right amount? Thanks for your help

I thought there were bugs in your bread at first lol😅 sorry, it struck me funny.

Hi Matthew! I found this video from your newsletter! Great video and tips! In Jan/Feb I was on vacation for a month and left my starter in the fridge. I wanted to use some while away so I made some dehydrated starter and was able to make breads, crackers and pizza dough while on vacation. I wasn't sure what state my starter at home would be in so I brought home some of the starter I was using on vacation. Everything was good when I got home! By the way, I have the exact same scale!

Hi Matthew When you prepped your starter for vacay, why did you first leave it to rise overnight rather than feed and stick in fridge until you return from vacay? Thanks.

👌👍👏👏👏👏👏👏🌟🌠🌿🌿🍃🍃🌾🌾🌼🌼🍀

😢No photos of the bread sliced?

Hey, I followed your recipe but my bread doesn't have this small cracks on top but one big that blew up in the oven. Can you give me some suggestions whould could have gone wrong?

Very nice 👌

Да Благословит Тебя Господь. Бог Любит Тебя. Ты Нужен Господу. ТЫ Дорог Для Иисуса Христа. Читай Библию. Ищи Бога. О Душе Своей Позаботься.

My Levain rise after 6 hours. So do I have to wait 12 hours or ı can start mix the rest of receipe now... Which oneeeee? Wish someone Heeelp mee 😱😵‍💫😅

When you say “900g loaf” are you referring to just the amount of flour or the total weight with water etc.?