Відео

Well, this sucks. I really wanna make this bread today but can’t because 8 g does not seem like enough is it supposed to be 80 g and then when you go to the recipe on the website it says 7 g and that doesn’t seem right.

Do I need to cover the dough when I put it in the fridge ?

Thank you for this recipe! It looks delicious and I look forward to trying it. Will I need to make modifications if I’m using freshly milled hard red wheat berries for the whole wheat portion of the recipe?

What happens if I add more whole wheat . . . like 50%?

So frustrating. After following all info specifically and charting my way….Didn’t even use all water. Getting to my 5th s&f it is still a goopy mess. It stretches wonderfully but had zero structure after resting. Adding in flour and seeing where this winds up 😢

Could you please explain the concept of flour types and the acidity of the starter at 5:01. I'm currently trying to create "Levito Madre" but couldn't make it triple in size for 3-4h, because its too acidic. I'm using strong flour with 15% proteins, but its whole wheat so even though its mild the ash content is quite high. Could this be the problem ?!

Thanks a lot for the detailed explanation. Your bread looks great. I definitely try to bake

Oh my God you’re making me hungry! This looks like a piece of heaven!

Where can I purchase your book? I’m from Singapore

Thank you for this video. I have been having issues using my combo cooker due to a bad shoulder. I am excited to try this method.

Can you show how to use the ceramic briquettes?

8 grams of sourdough starter doesn’t seem right? Is it just me? Then when I goto the link for the recipe it says 7g. So, which is it?

I like the way you don’t talk, just show.

What brand of flours do you use?

This was so satisfying

Man this is definetly a perfect loaf

looks amazing def the best type of pizza DETROIT 🔛🔝

Omg that looks so good, i need to make this in my pizza oven

Man I wish I had one of those steel pans for this

Probably the best pizza to make at home from scratch with no special equipment

Perfect timing, I have the focaccia bubbly and read to make. I was wondering if I should pre or par bake.

Thank you for awesome video with a nice how to. It is funny how each bread is different across the world. For example here we use secale flour, it adds a lot of taste but reduces a volume a little bit but it is worth it for me. Your recipe looks more like french style bread then common European bread.

How about that! I just got finished mixed a double batch of sourdough English muffins and this pops up! Yo UA-cam GET OUTTA MY HEAD. On another note those look amazing! Also pretty wild to learn you’re stationed here in Albuquerque.

Bought the book, I've got my starter going well and hopefully this week I'll get the book and have success

How do you get them so airy and puffed up? Mine just wanna flatten out when i put them on parchment before cooking, do you shape then rest and shape again? Or just onr shaping

My dough is always sticky 🫣 no matter what I do, knead, don’t knead, 3, 4, 5 stretch and folds, bulk ferment 3 hrs or 10,… my dough is never ever like the underproofed one in the video. And always big bubbles,.. sourdough is a mystery to me, a delicious mystery !

I tried this and it came out OK. Was looking for, as the title says, softest, but found Hokkaido bread or Tangzhong bread to be the softest and tastiest.

Too dark and hard crust ..

u02 much flour and salt?? where is the recipe?

Great recipe for my whole wheat, I added some cinnamon and raisins two the second loaf and these both were delicious! The only thing was both of them got too dark at the bottom, I added a cookie sheet under my Dutch pots, any suggestions?

Is that einkorn you spread before you fry them?

Do you suggest using a cast iron Dutch oven to bake the bread in?

Am I seeing things or was there a spider on the bottom side of the dough when it got flipped? Wow!

cool video.. timeless.. but i have to admit, it has a spooky kind of like werewolf 🐺 atmosphere..

How much flour is all the flour? Hahah for the autolyse

I loooovveee lemon cake. Where to get the full recipes?

This bread looks so awesome!! I am obsessed with bread. Growing up with French grandparents that moved here after ww2. I have my grandmother's baguette recipe from the heart of France. Its AMAZING, she had a bakery when I was a kid. Love your info!

what happened to "cups, spoons, gallons and qubic feet of torque"???? ...finally sumone using the metric system!!! :)

So there's no cold fermentation here, does anyone know the purpose of cold fermentation?

Look's good but is too much butter for my taste

This was so so helpful ❤ thank you for being so detailed!

I'm confused what you did with the water. Please explain

Very nice sir ! Thanks. I have a question...Do you cover it when you put it into the fridge?

If you are milling your own flour, which flour do you recommend for this recipe? and how much of it?

Did I miss the flour measurements and the reserved water measurements?

Why can’t you allow for the proper printing or pdf creation of your blog recipes? Ads block quantities and methods. In other words, your ad farm of a useless blog is well, completely useless. Try harder.

how do I keep the bagels from going flat when I put them in the water bath?

Yuzu ❤👏

Just my speed! Remedial dough shaping for the special one in me! 👍

Thank you so much for the wonderful recipe , it's 100 % success , it looks so amazing and I bet it's very delicious too. Thank you for sharing.