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I put the Dutch oven to preheat. So you’ll be adding your dough into a hot pot. I know it’s an hour bake. I’ve seen people who bake it for 35min lid off and it’s fine. I’ve always done 40min lid off. I hope you enjoy it as much as I do! Please let me know if you like it. I love the feedback :)

Start by watching videos to understand how to maintain a starter alive. Then you can buy a dehydrated starter or make one of your own. That’ll be the best way to start :)

Thank you! They are so good! I hope you give them a try ☺️

If it was doubled in size, yes. It’s really cold where I live. So it can take up to 12 hours. If you live in a warmer place, it can be done way faster. As long as it’s doubled in size you can shape it and put it in the refrigerator to cold proof.

Ok thanks I’m literally making it now 🤣 disregard my email

No worries! Lol let me know if you need anymore help. I’m always here to help! 😅 I hope you love this bread as much as I do! lol

Yesss! Try it and let me know how you like it! (If you can or remember). The bread is so soft! I baked mine for 35min. If you want it darker, do 40-45min.

For best results, put it in the fridge for a few hours. I have baked it after an hour of shaping it, and the rise isn’t as great. Still tastes delicious. But it just doesn’t rise and get as big. ☺️

Yessss!!! Thank you so much for coming back to let me know! I hope you love it as much as I do, this is one of my favorites ☺️

no, thank you!

Start off by mixing these three ingredients, let them sit for 5 min - 1 cup warm milk - 1.5 tosp yeast - 1 tbsp sugar Then add all of these ingredients - 3/4 cups sugar (55g) - 3 3/4 cup bread flour (455g-470g) -50 grams of sourdough discard - 1 tsp salt - 2 eggs - Cinnamon 1tsp Mix all ingredients together - add 1 stick unsalted butter little by little to the dough Knead the dough or use stand mixer until dough passes windowpane test. Let it rise for 1.5 to 2 hours. Add topping & let it rise for an additional 30min. For topping mix - 1/2 cup vegetable shortening - 1 cup powedered sugar - 1 cup flour Bake 350 for 20min. I add a baking tray underneath with boiling water to create steam.

@ Thank you!!

You’re welcome! ☺️

Thank you! 😊

I bulk ferment on the counter. & when it’s ready, i do a cold proof in the fridge for a few hours :) If I mix the dough around bedtime, I do the stretch and folds and leave it on my counter overnight & put it in the fridge in the morning for a few hours. If I mix my dough early morning, I leave it on my counter until the bulk fermentation is over & then I put it in the refrigerator all night and bake in the morning.

Thank you! 😊

Yes, I have tried doing the 90 degree angle. But for some reason I always do a cross 😂 Yes, try this recipe. It’s not too sweet, but the milk chocolate chips give it some sweetness. You’ll love it! Lol

I appreciate your comment so much! Thank you 😊

Oh yay! You’re welcome! 😊

Yes! Let the dough bulk ferment for a few hours so it can rise properly. You can feed your starter and come back :)

You’re welcome! 😊

That’s an amazing idea actually. It would definitely work. Try that instead of my way. I’ll be trying that next time 😂

Thank you so much 🥰

You’re welcome ☺️

I ALWAYS toast it. I eat it alone, or with cream cheese, or honey butter. It’s so good as a dessert with your coffee in the morning. Or as a side to your breakfast if you enjoy something sweet. The bread isn’t overly sweet as it has the sourdough taste. But the chocolate chips gives it a bit of sweetness. It’s really good in my opinion. It’s my favorite inclusion. 😊

Oh yes! It’s 150g of sugar! Sorry about that

@@SourdoughWithWanna no worries! thanks!

Sourdough starter cultures have lactobacillus as well as our gut. It’s essentially good gut bacteria 😊

😊😊

Thank you! It is so good! 😊

There are endless possibilities 😊

You can wait an hour. Just make sure it sits in the banneton for at least an hour so it gets that round shape. It’s easier to score & keep it’s shape if you put it in the fridge for at least an hour.

You’re welcome! Thank you for watching 🥰

Thank you! All of the teachers appreciated the loaves so much! We were so happy. We gave each teacher a loaf and a gift card to go along with it. 😊

Yes! You can get two loaf pans! Preheat your oven to 450 degrees. Put the second loaf pan on top of the first to create a “lid”. This will help with steam. Bake for 30min with the lid on and 10-15 min with the lid off. I will make a video showing exactly how soon if you’d like to stick around for it :)

@ thank you!

Thank you! 😊

It really is! 😊

Thank you so much for being here! 💕

Thank you! 😊

Thank you! 😊

Part 1 and 2 are posted on my page.

@@SourdoughWithWanna Where did you get your sourdough starter?

On Etsy! I’ll link it for you. This dehydrated starter was ready to bake in 5 days. 😊 www.etsy.com/listing/1585748669/eve-organic-dehydrated-sourdough-starter?ref=yr_purchases

It’s definitely a process and a learning experience. I hope to help those who have questions or want new delicious recipes. So yes, keep practicing! 🥰

Si. Eso tambien no me gusta. Pero aparte de eso, me gusta mucho y a mi bebe tambien. 😊

Yes! I added the inclusions after diving the dough. :) You can also add inclusions during the stretch and folds. But since I made them all different, I added it at the end before shaping.

@SourdoughWithWanna thank you!

Yes. It sounds like a lot of time. But after the 20 min, drop the temperature to 400 degrees. Trust me, it’ll be perfect. lol Please if you can, try to come back and let me know how you like it. :)

@@SourdoughWithWannaIt ended up baking it for 45min, sorry lol. Because it started to burn the crust that has chocolate on. I pulled it out from the oven after I checked the internal temp that was over 200f. Side notes, I added yeast to save time and bake it in one day even though it might loose some flavor. However, it does taste soooooo good! Surprisingly soft and moisture inside and crusty outside. Not too sweet but chocolatey enough as the recipe calls lots of cocoa powder. As a sourdough and chocolate lover, I can't help but bake this again. Love this recipe!! Thank you for sharing this, Wanna

Awww! I’m so happy you liked it! This is actually my favorite loaf lol thank you so much for coming back and letting me know. I knew you’d like it as much as I do! Happy New Year! 😊

@@SourdoughWithWanna no worries, happy new year😄

You can put them in bannetons if you have any. Or a big enough dish lined with some sort of cloth. You can flour the cloth a bit to prevent sticking. You can use parchment paper to transfer the dough to your Dutch oven. Good luck! This is such a fun hobby. You’ll love it! Btw, I have a longer video on my page where you can see the steps better. It’s not too long, I’ll link it just incase you’d like to watch it :) ruclips.net/video/CBB26gGthmQ/видео.htmlsi=vPzWikQKJOo_6nFr

@@SourdoughWithWanna thanks so much. Your version of instruction for me personally is great.

Thank you so much! I try to keep the videos short to not get anyone bored and I try to explain as best as I can without going around in circles. I know a lot of people just want to get straight to the recipe :)

Yes. I let it sit for one hour and do my first stretch and fold. After that, I wait every 30 min and do 3-4 stretch and folds. :)

​@@SourdoughWithWanna thank you so much

You’re welcome :) happy new year!

I use any kind of milk. But I mostly use whole milk 😊

@ thank you so much!

You’re welcome! Happy new year! 😊

The starter I have I bought on Etsy. But I know enough to make a video on how to start your own. If that’s what you’d like to see 😊

They’re very tasty! My kids approved. You’ll love them 🥰

Thank you so much! 😊 Happy Holidays!

Thank you so much! 😊 Happy Holidays 🎄

Exactly. It’s so good for us bread lovers.

😂😂😂

It really is! ☺️

I’m 100% sure that’s the reason it ripped. Sugar makes the dough super wet and very fragile. So making sure to not overwork the dough is crucial! I try to just pinch the sides and not shape it too much. So just make sure when you add the sugar, that you don’t put some on the edges, so you can seal the edges shut and the sugar won’t come out too much. Also making sure that you keep an eye on the top. The brown will look burnt really fast because of the sugar. I hope that made sense ☺️