Good luck! I got to day four before i had to give up because the smell and the texture were so foul that i couldnt diacard without gagging constantly. Ive a new respect for bakers after that 😂
@@melaniecastro5726 you can also go to your local bakery, any bakery worth its salt should give u a few grams of starter that you would just need to feed, instead of starting from scratch.
Hi. I autolyze my whole wheat dough for about 2 hours. Then just do 2 stretches and folds. The 2nd stretch and fold and shaping is done simultaneously. Then I let it proof for about 1 hour and bake it. Sometimes i skip stretches and folds. No kneading but some good mixing with a long handled wooden spatula.
Well i like being hands on with my sd! I left my starter for a month when i was away in the fridge then took it out yesterday. Fed it twice, nice and bubbly this morning. Chose 2 parts wholemeal bread flour. Autolysed it, did 2 stretch-folds, needed to add more water as it was a bit dry kneaded it in, then more stretch-folds, each time rested in the oven with just the light on (its cold here), final stretch-folds and shapes about 3 times (!) It at least doubled, left it in the fridge overnight in banneton and will bake tomorrow. A challenge with so much wholemeal flour but i think you develop a relationship with your dough and learn to 'read' it and instinctively know what it needs. Im still learning. I think this loaf will be my best yet.
Thank you for this. You’ve given me confidence to rejoice in my much simpler, pared down sourdough routine. (Which I was already doing but didn’t want to tell anyone). It takes, little time, is ready when I am and produces great bread. I don’t measure, fuss or discard. Luckily I do get to make naan bread,crumpets, artisan loaves and any sort of sweet or savoury bread I have a fancy for. Minimalism at its best!
I'm so glad that your content slipped into my feed! I have been following another content creators method and have done everything to the letter of her instructions and failed to get the results. So hearing you say you have your own process and comments here also say that means I should try my own process.
I tried, just throwing it in a loaf pan and putting a slit on it and it came out beautiful. No, it did not look like a traditional sourdough loaf, but it was very very delicious, rose up nicely, and was a wonderful loaf of bread. I also make traditional sourdough in the traditional shape, because I like to have that crust. But sourdough is just what everyone used years ago because they didn’t have store bought yeast so you can use any method you want to make any kind of loaf you like with your wild yeast.
I think something to keep in mind is that Mary lives in Australia which is like the perfect environment to make sourdough bread in. Sourdough will vary based on your geographical region and the season.
literally this, for my bread to be good, i need to spend 2 hours folding it and resting it, reshape then 30 minute rest and shape plus rest for an hour before cold fermenting. it’s the only way to ensure a light crust and airy crumb that my mom likes
CZcams rec rly be comforting me rn fr 😅😅 i tried to do more complex steps of bread making and i swear everything has been going wrong at every steps (ive always done it the more simple way and its alwyas came out great, i just wanted to try something new)
Baker here. The reason you form the bread is to apply a even shape for even proofing. If ensures control, even shapes and weight means that once you shape the bread you can procces a entire batch at the same time. Sourdough is different as you want the bread to bake wildly. Shaping it can be done but with the 'wild' baking propperties of sourdough its common here to make rough cuts on the surface to get that rough and thick crustations alot of people like.
I found a recipe on “Mary’s nest” that is so simple. Flour, water, starter, and salt. Last loaf I made I added a tsp of oil and a 1/4 cup more starter than the recipe called for. No folds, I just let it rise for about 4 hours, and stuck it in the fridge over night. Baked it in a covered Dutch oven with a cookie sheet of water steaming beneath it, last 15/20 mins I baked it uncovered and the crust turned out so nice. Wasn’t too soft, but wasn’t to where you’d break a tooth either lol the inside was really nice too, like sandwich bread. I hope this helps 😊
Look for quality flour, otherwise almost impossible to fail. I just knead, then 5h bulk (without folds), then 10-12fridge and still great owen spring, ear and open crumb.
Same I use the cheap normal all purpose flour and keep the starter in the fridge. I don't do cold fermentation either and the bread turns nice and good looking. I'm no expert though 😅
I did only one set of folds and the dough was stiffer because I had added flour (I didn’t know it was supposed to be quite wet). Then I let it rise in a 64F room overnight with a tea towel over it. The top dried out a bit. It didn‘t quite double. Then I halved it, refrigerating it all day. It then was formed into rolls and almost doubled after 2-1/2 hrs. I scored them then baked the rolls n a 400F oven. Sooo good! The rolls were a bit small and a lot chewy and DELICIOUS. My first sourdough starter, my first sourdough starter bread, and my first no knead dough; I used only unbleached all purpose flour and water , starter, and salt.
Thank you for this because I’ve been second guessing myself all day, in my head, because I’m going all the same things as you coincidentally and it’s soooo different than traditional bread making!
I’ve been watching a million sourdough videos and shorts on all platforms and everyone seems to be doing it the exact same way. I’ve been wondering about skipping steps and simplifying it, also not making round loaves. This video gives me the strength to try. 😊
I can believe this, because I do what I feel is a pretty lazy sourdough, and consistently have great results to the point of having many requests for it per week by family, neighbors, my husband’s coworkers… etc. I almost always use discard from starter that’s fed once or twice per week depending on how much baking I do, and is kept in the fridge. It’s a huge jar with about 600 grams of starter. I never autolyse, only 3 sets of folds 15 minutes apart, and sometimes let my dough cold ferment for up to 4 days. I use a standard bread loaf pan, and after scoring, it’s baked at 425 for 45 minutes. It’s the best sourdough I’ve ever had, and since others have told me the same thing, I guess I’m doing something right. 🤷🏻♀️
The wonderful thing about sourdough is how different bakers make it work for them. If some want to autolyse, fold and pre-shape, great. If others are satisfied with their results after skipping steps, good for them too!
As long as you have a strong starter and you’ve fermented just right, your bread will be fine. It’s getting the starter right and the bulk fermentation times right that’s the hardest
It's seriously not necessary to do all the hyped up steps you see from big name influences. They just want to make their content look seem more interesting or relevant. Sourdough is simple. Thanks for this vid!
I mean.. I appreciate the spirit of what you're describing but I don't feel like it's the best advice. It seems there's a lot of newer bakers here, and so to advocate for skipping (usually) pretty crucial steps probably isn't great..? I imagine people might be thinking "I don't understand why I should do folds so can I just not..?", but it's only in understanding the processes can you then know if or when you can take any shortcuts. Sorry to say, but sourdough isn't the easiest thing to pickup. Getting consistent results takes some practice and research.
Just skipped most of the folding today because I didn't have time. My starter was out and busting at the seems so Im excited for the results. All did was shape and drop in the banneton after I realized I forgot to fold it earlier. :-)
If you click on her profile and keep scrolling, you should find a ton of little tutorials and there's even a reposted video from the ABC news breakfast show on this channel. Hope that helps!❤
In the old days people made the best sourdough breads and they didn't do all sorts of steps.. they just fitted it in between the other chores in the home .. so this totally make sense .
Hi! I have been loving your videos! I also love baking bread but have never made sourdough and you have inspired me to do so! Where do you buy your bread baskets?😊
Do you have starters? Can you send me a starter? I will pay for a styrofoam shipping container that can have cold packs and will pay for overnight shipping?
Treat it like an unwanted step child; only giving it attention when you feel like it, adding only water or only flour if you think it needs it and/or you feel like it. I half-heartedly made some last year, got bored after a week of pampering it, put the lid on and stuck it in the fridge. A year later (2 days ago), I felt like making SD bread again. Took it out the fridge, feed it twice and it literally bubbled into life within about 8 hours. People tend to over complicate things in order to make themselves seem special...
You just gotta be patient tbh, the starter i use at home i don’t even measure it :v just grab a spoon of starter add water and flour till it’s an ok consistency and discard the rest. Even if you’re not precise with it it’ll be fine most of the time.
I still fold the dough but not crazy like some people,,, Like just a few times to help the gluten build a nice crust. I still do autolyse for like 30 min, I think it helps take out the lumps. other than that,, Its all I do, oh and I like Semolina on the bottom, It helps with the sticking
I think too many people purposely over complicate things to try and make them look more skilful in some way. I was a chef for 24 years, in professional kitchens it’s all about getting the very best quality as simply as possible.
I use fresh ground hard white wheat berries for my flour plus each cup gets 1 TBSP vital wheat gluten. I am going to sift out the outer bran though as it actually slices the dough up! Finally got a Dutch oven and often use a bread machine to do the mix, knead, rest & first rise. Then fold shape and long cool ferment overnight in fridge. Think next time I may use half bread flour. Just to see. Not super successful thus far so may also do a loaf from bread flour only to compare. Thanks!
For sourdough bread I don't do any stretch and fold or autolyse. It isn't needed if you have a stand mixer and a scale. Throw the ingredients in a bowl to the gram, run the stand mixer for 6-8 minutes, cover and let rise. I do put the dough in the fridge for a cold proof and unless you're using a bread pan you want to shape the dough too to make it rise higher. Autolyse is needed for very high hydration dough. High hydration increases the crumb size, which is nice if you want that, but I prioritize flavor not huge holes. I don't want butter falling through the bread. Stretch and fold is necessary if you don't kneed the dough much or have a stand mixer to knead it. It's just more kneading and isn't necessary if you use a machine. I do bulk ferment at room temperature because my fridge is too cold to ferment my dough fully, but I do have a dry age rig I could instead use if I wanted to skip this step.
Me tooooo! When I first started trying out sourdough I don’t know who I followed but I was able to make the starter bubble out of the jar. I made three amazing loaves. I fed the starter then put the starter in the fridge. Ever since then - ugh! I can get it nice and bubbly but making a loaf? Sticky mess!! Lots of waffles and crackers. Don’t try the brownies! They are addicting and you will gain weight!🤣
And two years of it making sourdough, I've made so many basic mistakes and guess what? The bread has always come out good in the end so I'm beginning to think it's a little bit bulletproof. Good on you for not projecting perfection. Thanks
Me too - it's been going on since ancient Egypt, do we think they had, fridges, thermometers etc etc. It the most forgiving process, the bacteria know how...
I'm glad you support the notion that there's more than one way to skin a cat. I make my bread my way, It's not like anyone else I've seen. I've spent years experimenting and just figured out what works for me. It addresses the issues that kept me away from breadmaking for decades, primarily, that I can do it without making a big mess. I've figured out how to make my bread in a bowl. The only time it comes out of the bowl is to get shaped and thrown in a bread pan (or a banneton). No kneading. I love autolyse. But I've also figured out how to work the dough with without having to spend 30 minutes at the sink getting dough out of every nook and cranny. And finally, I've figured out how to do it such that I can be lazy and not have to measure anything. I eye everything and, unless I over-ferment (happens. I get distracted sometimes and forget.), I get a pretty consistent loaf that I'm super-happy with. Glad there are so many ways to do it.
Man idk how I follow every step and still end up with a dense Frisbee of a loaf. Or if it does rise a good amount its still dense on the inside (no nice air pockets and bubbles). How do you get your dough to not be so sticky, you picked that huge one up and plopped it on the table no problem! Mine are always soooo sticky its almost impossible to work with! I'm in the Caribbean so I'm starting to wonder if the time tables I'm following just don't work with how hot it is all day/night- but I always seem to find my dough doesn't double in size as fast as the instructions which I would think would be the opposite thanks to the constant 85+°F heat
I would look at the recipe your using. Maybe less water and make sure if your starter is doubleing then your bread should rise. Its super hot where you are so your dough could proof to quick. Keep a eye on your starter, if it has a dome then its still rising but when it stops having a round dome on top and it starts to dip then you need to use it or feed it again cause its ate all the good bacteria the flour provied and its hungry. I hope this helps. I live some where sunny too, My recipe is 300g water 450g flour 100g starter 10g salt Starter ratio 10g starter 50g flour 50g water Takes 6-8 hours to rise. This will produce 100g for the recipe and leave you with a tbsp left of starter to put back in the fridge or feed for another loaf.
I think it's because you need room in the jar for the feed and to allow it to grow. You don't have to throw the discard away you can start another jar of starter with it, or use it to bake something.
You don't have to! Make just enough starter to use almost all of it. The leftover starter that is in your jar is what you use for your next feeding. Or just pop your jar with the little bit of starter in the fridge and feed in it a couple of days.
Sourdough starter is so hardy, really. I watch another channel called culinary exploration and he put his starter in the fridge for 50 days, I fed. Then he fed it and made a loaf and it was fine! I am going to try my normal sourdough recipe but without the folds. Just going to let the baby ferment
Once you mix water, flour, salt & yeast babe you'll get there even if you do nothing or know nothing, however the result depends much on the consumer/eater's preference
I love this so much. She picks her sourdough up like it’s an unexpecting cat.
Omg she totally does lol!!
This is so specific but so accurate
Das Problem ist erstmal Sauerteigkulturen zu bekommen.
Liquid cats 😅
@@thomasschafer7268 ... Do it like the cowboys did it on the trail.
Idk how or why you're in my feed but I'm glad you are! I've been meaning to make a sour dough starter.
Good luck! I got to day four before i had to give up because the smell and the texture were so foul that i couldnt diacard without gagging constantly. Ive a new respect for bakers after that 😂
@@gwinnellheald8592 it sounds like your starter might've molded or spoiled, somehow
I tried but didn’t turn out too good! I guess I’ll have to try again
Checking up on you to see if you stuck through it
@@melaniecastro5726 you can also go to your local bakery, any bakery worth its salt should give u a few grams of starter that you would just need to feed, instead of starting from scratch.
Hi. I autolyze my whole wheat dough for about 2 hours. Then just do 2 stretches and folds. The 2nd stretch and fold and shaping is done simultaneously. Then I let it proof for about 1 hour and bake it. Sometimes i skip stretches and folds. No kneading but some good mixing with a long handled wooden spatula.
Well i like being hands on with my sd! I left my starter for a month when i was away in the fridge then took it out yesterday. Fed it twice, nice and bubbly this morning. Chose 2 parts wholemeal bread flour. Autolysed it, did 2 stretch-folds, needed to add more water as it was a bit dry kneaded it in, then more stretch-folds, each time rested in the oven with just the light on (its cold here), final stretch-folds and shapes about 3 times (!) It at least doubled, left it in the fridge overnight in banneton and will bake tomorrow. A challenge with so much wholemeal flour but i think you develop a relationship with your dough and learn to 'read' it and instinctively know what it needs. Im still learning. I think this loaf will be my best yet.
Agreed! I skip steps too and my sour dough bread comes out fine. I'm hooked on your videos. Thanks for sharing 👍
I love people like you. You and The Gabled Home keep sourdoughing so simple and no rules!! This process can get way too complicated for no reason.
Love your clips. I didn't understand the last thing you mentioned before ever. "I never do ____ ever".
Autolyse (which I believe is the beginning process of just having the dough sort of gel together)
Me either! Thank you! ❤
After 2 years baking I totally agree. Diffefence between most complicated methods and most simple it is so small
Ugh, she’s so cute.
You should try a traditionally made loaf next to one of yours, just to see if there’s any discernible difference!
All well and done. I would like to see a picture of the results without folds and kneads!
I use your recipe! And for the first time we eat tasty and perfect sauer dough bread
Thank you for this. You’ve given me confidence to rejoice in my much simpler, pared down sourdough routine. (Which I was already doing but didn’t want to tell anyone). It takes, little time, is ready when I am and produces great bread. I don’t measure, fuss or discard. Luckily I do get to make naan bread,crumpets, artisan loaves and any sort of sweet or savoury bread I have a fancy for. Minimalism at its best!
I'm so glad that your content slipped into my feed! I have been following another content creators method and have done everything to the letter of her instructions and failed to get the results. So hearing you say you have your own process and comments here also say that means I should try my own process.
You look like a Disney princess, so happy baking!
I recently starting skipping autolyze and folds and preshaping and it's given me finally good loaves as opposed to when I was doing all that stuff 🤷🤷
Instead of folds what are you doing?
I have had consistently beautiful loaves since skipping autolyse also.
I tried, just throwing it in a loaf pan and putting a slit on it and it came out beautiful. No, it did not look like a traditional sourdough loaf, but it was very very delicious, rose up nicely, and was a wonderful loaf of bread. I also make traditional sourdough in the traditional shape, because I like to have that crust. But sourdough is just what everyone used years ago because they didn’t have store bought yeast so you can use any method you want to make any kind of loaf you like with your wild yeast.
This totally changed my way of making sourdough and also enjoying my life!! I watched months ago
I think something to keep in mind is that Mary lives in Australia which is like the perfect environment to make sourdough bread in. Sourdough will vary based on your geographical region and the season.
literally this, for my bread to be good, i need to spend 2 hours folding it and resting it, reshape then 30 minute rest and shape plus rest for an hour before cold fermenting. it’s the only way to ensure a light crust and airy crumb that my mom likes
I live in the cold north with 4 seasons and stopped doing folds a long time ago. Patrick Ryan helped me see the light :-)
Jack! I'll never let go!!!!
Meanwhile I have to follow 47 steps and then if I even look at my dough the wrong way it comes out looking like a flat brick.
CZcams rec rly be comforting me rn fr 😅😅 i tried to do more complex steps of bread making and i swear everything has been going wrong at every steps (ive always done it the more simple way and its alwyas came out great, i just wanted to try something new)
This is grand. Did commercial sourdough production and this is exactly what I wanted it to be. Same conclusion, love it.
I love to kneed my sourdough twice. It’s so fun and the roundness is insane. To each their own. Love all the pretty loaves
Baker here.
The reason you form the bread is to apply a even shape for even proofing. If ensures control, even shapes and weight means that once you shape the bread you can procces a entire batch at the same time.
Sourdough is different as you want the bread to bake wildly. Shaping it can be done but with the 'wild' baking propperties of sourdough its common here to make rough cuts on the surface to get that rough and thick crustations alot of people like.
Here’s me, folding six times and taking care of my starter as though it were my fifth child and I still get at least one failed loaf per week.
That’s so funny because I can relate so much. Stretch & Fold every 30 minutes for 3 hours…somehow ended up with leather crust! Haha
I found a recipe on “Mary’s nest” that is so simple. Flour, water, starter, and salt. Last loaf I made I added a tsp of oil and a 1/4 cup more starter than the recipe called for. No folds, I just let it rise for about 4 hours, and stuck it in the fridge over night. Baked it in a covered Dutch oven with a cookie sheet of water steaming beneath it, last 15/20 mins I baked it uncovered and the crust turned out so nice. Wasn’t too soft, but wasn’t to where you’d break a tooth either lol the inside was really nice too, like sandwich bread. I hope this helps 😊
Look for quality flour, otherwise almost impossible to fail. I just knead, then 5h bulk (without folds), then 10-12fridge and still great owen spring, ear and open crumb.
@@happycze it can be hard to knead by hand most sourdough dough because of the high hydration. Unless you use a stand mixer.
Honeslty just experiment and find what works best for you and ignore all the sourdough tips
Same I use the cheap normal all purpose flour and keep the starter in the fridge. I don't do cold fermentation either and the bread turns nice and good looking. I'm no expert though 😅
Yes, the better you become at baking sourdough the more you realize the only thing that matters is knowing when your dough is done rising.
I did only one set of folds and the dough was stiffer because I had added flour (I didn’t know it was supposed to be quite wet). Then I let it rise in a 64F room overnight with a tea towel over it. The top dried out a bit. It didn‘t quite double. Then I halved it, refrigerating it all day. It then was formed into rolls and almost doubled after 2-1/2 hrs. I scored them then baked the rolls n a 400F oven. Sooo good! The rolls were a bit small and a lot chewy and DELICIOUS. My first sourdough starter, my first sourdough starter bread, and my first no knead dough; I used only unbleached all purpose flour and water , starter, and salt.
Thank you for this because I’ve been second guessing myself all day, in my head, because I’m going all the same things as you coincidentally and it’s soooo different than traditional bread making!
I’ve been watching a million sourdough videos and shorts on all platforms and everyone seems to be doing it the exact same way. I’ve been wondering about skipping steps and simplifying it, also not making round loaves. This video gives me the strength to try. 😊
I can believe this, because I do what I feel is a pretty lazy sourdough, and consistently have great results to the point of having many requests for it per week by family, neighbors, my husband’s coworkers… etc. I almost always use discard from starter that’s fed once or twice per week depending on how much baking I do, and is kept in the fridge. It’s a huge jar with about 600 grams of starter. I never autolyse, only 3 sets of folds 15 minutes apart, and sometimes let my dough cold ferment for up to 4 days. I use a standard bread loaf pan, and after scoring, it’s baked at 425 for 45 minutes. It’s the best sourdough I’ve ever had, and since others have told me the same thing, I guess I’m doing something right. 🤷🏻♀️
Love it!
Can we have the full recipe pls😍???
I love how much you love bread. Love seeing these shorts on my feed
I don’t follow all the step either and mine comes out so delicious. I’m glad there are others simplifying the process.😊
The wonderful thing about sourdough is how different bakers make it work for them. If some want to autolyse, fold and pre-shape, great. If others are satisfied with their results after skipping steps, good for them too!
Yep, exactly the process I went through. I feed the starter once a week. Make the dough, let it rise twice and bake. So easy
No stretch and folds?? I need to try it this way. I would make so much more bread without all those steps
@Kelly_Mae tbh I just dont have time to babysit the dough with all the folds. Making bread shouldn't be a strenuous process
@@Kelly_Maecheck out “ The Rose Homestead “ she has an easy starter and easy bread recipes. No stretch and folds. Good luck
As long as you have a strong starter and you’ve fermented just right, your bread will be fine. It’s getting the starter right and the bulk fermentation times right that’s the hardest
It's seriously not necessary to do all the hyped up steps you see from big name influences. They just want to make their content look seem more interesting or relevant. Sourdough is simple. Thanks for this vid!
I like the way you say "skip" ❤😂
My starter always stays in my fridge. I also never score my bread. It always comes out like a beautiful piece of art.
I mean.. I appreciate the spirit of what you're describing but I don't feel like it's the best advice. It seems there's a lot of newer bakers here, and so to advocate for skipping (usually) pretty crucial steps probably isn't great..? I imagine people might be thinking "I don't understand why I should do folds so can I just not..?", but it's only in understanding the processes can you then know if or when you can take any shortcuts.
Sorry to say, but sourdough isn't the easiest thing to pickup. Getting consistent results takes some practice and research.
I watched this video and only registered the brightness and joy in your eyes . Going to watch it again now to find out what it is about . ❤️
The bread looks delicious and the Baker looks beautiful too🤩
I don’t even like sour dough but somehow I’m addicted to your videos and now want to make sourdough even though I know I won’t eat it
Hahahahaha
If it were less sour and more sweet I'd love it ! Watched so many varying ways of making it.. .sooo confused🙃🤪🥴
same!!! I sort of poke at it over a 24 hour period then let it hang out and then bake
Just skipped most of the folding today because I didn't have time. My starter was out and busting at the seems so Im excited for the results. All did was shape and drop in the banneton after I realized I forgot to fold it earlier. :-)
Oh my gosh I love sourdough bread! Please, could you do a tutorial?
If you click on her profile and keep scrolling, you should find a ton of little tutorials and there's even a reposted video from the ABC news breakfast show on this channel. Hope that helps!❤
Why would anybody want to skip the folds! It's the best part lol
Your hair is so cute!
Sourdough is very forgiving
In the old days people made the best sourdough breads and they didn't do all sorts of steps.. they just fitted it in between the other chores in the home .. so this totally make sense .
Hi! I have been loving your videos! I also love baking bread but have never made sourdough and you have inspired me to do so! Where do you buy your bread baskets?😊
Do you have starters? Can you send me a starter? I will pay for a styrofoam shipping container that can have cold packs and will pay for overnight shipping?
Could you please, please, pretty please post your sourdough starter recipe!🙏 Mine keeps flopping😭
Treat it like an unwanted step child; only giving it attention when you feel like it, adding only water or only flour if you think it needs it and/or you feel like it.
I half-heartedly made some last year, got bored after a week of pampering it, put the lid on and stuck it in the fridge. A year later (2 days ago), I felt like making SD bread again. Took it out the fridge, feed it twice and it literally bubbled into life within about 8 hours.
People tend to over complicate things in order to make themselves seem special...
You just gotta be patient tbh, the starter i use at home i don’t even measure it :v just grab a spoon of starter add water and flour till it’s an ok consistency and discard the rest. Even if you’re not precise with it it’ll be fine most of the time.
Cute & lovely 😍 👌
Omg! Thank you!
So encouraging!!
it all starts with....a very strong starter
I still fold the dough but not crazy like some people,,, Like just a few times to help the gluten build a nice crust. I still do autolyse for like 30 min, I think it helps take out the lumps. other than that,, Its all I do, oh and I like Semolina on the bottom, It helps with the sticking
Good
Your loaves are beautiful youre beautiful u have a warm spirit and u just got a new suscriber
I think too many people purposely over complicate things to try and make them look more skilful in some way. I was a chef for 24 years, in professional kitchens it’s all about getting the very best quality as simply as possible.
Please tell me how you do it. Start to finish. Thank you
I use fresh ground hard white wheat berries for my flour plus each cup gets 1 TBSP vital wheat gluten. I am going to sift out the outer bran though as it actually slices the dough up! Finally got a Dutch oven and often use a bread machine to do the mix, knead, rest & first rise. Then fold shape and long cool ferment overnight in fridge. Think next time I may use half bread flour. Just to see. Not super successful thus far so may also do a loaf from bread flour only to compare. Thanks!
I will have to try to make it one day soon.
Your hair looks amazing in every single video!
Beautiful ❤
Do you have a video on how you make bread?? I'd love to skip folds!
We need to see some final results after baking
I keep my starter in the fridge and have gone as far as 10 days without feeding and still my bread turns out great
I make some amazing lazy bread sometimes ❤
For sourdough bread I don't do any stretch and fold or autolyse. It isn't needed if you have a stand mixer and a scale. Throw the ingredients in a bowl to the gram, run the stand mixer for 6-8 minutes, cover and let rise.
I do put the dough in the fridge for a cold proof and unless you're using a bread pan you want to shape the dough too to make it rise higher.
Autolyse is needed for very high hydration dough. High hydration increases the crumb size, which is nice if you want that, but I prioritize flavor not huge holes. I don't want butter falling through the bread.
Stretch and fold is necessary if you don't kneed the dough much or have a stand mixer to knead it. It's just more kneading and isn't necessary if you use a machine.
I do bulk ferment at room temperature because my fridge is too cold to ferment my dough fully, but I do have a dry age rig I could instead use if I wanted to skip this step.
Sour dough bread is so good
Can you show how you do it in a full video? I need simple and want good bread. Thanks 😊 your bread is beautiful.
Can you send me one in cali please? Your bread is definitely just better than all i’ve seen here
My sourdough is so viscous and sticky that it couldnt even be formed into a proper loaf, I just put it in a cake mold and it tastes great regardless
Me tooooo! When I first started trying out sourdough I don’t know who I followed but I was able to make the starter bubble out of the jar. I made three amazing loaves. I fed the starter then put the starter in the fridge. Ever since then - ugh! I can get it nice and bubbly but making a loaf? Sticky mess!! Lots of waffles and crackers. Don’t try the brownies! They are addicting and you will gain weight!🤣
I found kneading with floured surface firmed it up for me. And kefir used to make the starter instead of water gives me very bubbly starter now.
@@SusanKay- you are so welcome!
♡ your shirt
Love
I get so hung up, your fold technique looks good, weighing with scale is so handy
And two years of it making sourdough, I've made so many basic mistakes and guess what? The bread has always come out good in the end so I'm beginning to think it's a little bit bulletproof. Good on you for not projecting perfection. Thanks
This girl needs to EAT some of that bread!
I want that benchtop!!
nice
Well no one else uses the “yolked” grains whole like you do! That probably makes a difference
Me too - it's been going on since ancient Egypt, do we think they had, fridges, thermometers etc etc. It the most forgiving process, the bacteria know how...
I kept thinking whats Saudi bread then read the title and realised shes saying sourdough bread 😂
Omg is that what non-Australians hear when we talk 😂
@@Samanthalw totally 😅 but personally i love Aussie people
Oh and we call you Aussie too 😅
Can someone tell what her last sentence said? I just can’t replay this video anymore.
@@purllamb. Open the video again. you see those 3 dots (...) click it then click Caption and you'll get to read what she says
@@hakoom7 oh good idea!!! Thank you!
I'm glad you support the notion that there's more than one way to skin a cat. I make my bread my way, It's not like anyone else I've seen. I've spent years experimenting and just figured out what works for me.
It addresses the issues that kept me away from breadmaking for decades, primarily, that I can do it without making a big mess. I've figured out how to make my bread in a bowl. The only time it comes out of the bowl is to get shaped and thrown in a bread pan (or a banneton). No kneading. I love autolyse. But I've also figured out how to work the dough with without having to spend 30 minutes at the sink getting dough out of every nook and cranny. And finally, I've figured out how to do it such that I can be lazy and not have to measure anything. I eye everything and, unless I over-ferment (happens. I get distracted sometimes and forget.), I get a pretty consistent loaf that I'm super-happy with.
Glad there are so many ways to do it.
Very nice! Why are you so awesome! 😎👍🏻💯
What are these pots you put the bread in? Are they specific to sourdough?
Banneton baskets for proofing the dough before baking
I agree...
wahhhh i fall in love ❤️❤️❤️❤️❤️❤️
What’s she say at the end? Thanks!
Autolyse (?) it's when you let your wet dough sit for a while before adding your starter levain
Man idk how I follow every step and still end up with a dense Frisbee of a loaf. Or if it does rise a good amount its still dense on the inside (no nice air pockets and bubbles). How do you get your dough to not be so sticky, you picked that huge one up and plopped it on the table no problem! Mine are always soooo sticky its almost impossible to work with!
I'm in the Caribbean so I'm starting to wonder if the time tables I'm following just don't work with how hot it is all day/night- but I always seem to find my dough doesn't double in size as fast as the instructions which I would think would be the opposite thanks to the constant 85+°F heat
I would look at the recipe your using. Maybe less water and make sure if your starter is doubleing then your bread should rise. Its super hot where you are so your dough could proof to quick. Keep a eye on your starter, if it has a dome then its still rising but when it stops having a round dome on top and it starts to dip then you need to use it or feed it again cause its ate all the good bacteria the flour provied and its hungry. I hope this helps.
I live some where sunny too, My recipe is
300g water
450g flour
100g starter
10g salt
Starter ratio
10g starter
50g flour
50g water
Takes 6-8 hours to rise.
This will produce 100g for the recipe and leave you with a tbsp left of starter to put back in the fridge or feed for another loaf.
Hi Mary! I still don't understand the discard process- why do you have to throw some away?
I think it's because you need room in the jar for the feed and to allow it to grow. You don't have to throw the discard away you can start another jar of starter with it, or use it to bake something.
You don't have to! Make just enough starter to use almost all of it. The leftover starter that is in your jar is what you use for your next feeding. Or just pop your jar with the little bit of starter in the fridge and feed in it a couple of days.
Trafalgar Law: I DON'T LIKE BREAD!
How would we know whether it turns out as well or not? You don’t show the final product 🤷🏻♀️
You’re absolutely adorable. What are those baskets? Are you able to bake your bread in them or are they just for rising? Thanks!
Bannetons, for form & beauty. Cannot bake in them. Helps prepare the loaf for the bread pan/oven
Sourdough starter is so hardy, really. I watch another channel called culinary exploration and he put his starter in the fridge for 50 days, I fed. Then he fed it and made a loaf and it was fine! I am going to try my normal sourdough recipe but without the folds. Just going to let the baby ferment
The problem with keeping starter in the fridge is that I like a very active starter. I do a few folds but only really to pop huge bubbles.
Can you do dark rye bread?
Do you have one video that explains the whole process from the beginning
Really enjoy your vids. Does it make sense when I say you LOOK and sound like someone who enjoys making and eating sour dough bread and pastries.
Once you mix water, flour, salt & yeast babe you'll get there even if you do nothing or know nothing, however the result depends much on the consumer/eater's preference
hmmm