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@@marinachan4 i use 30% rye and 70% bread flour by weight in grams

@ thank you so so much

This is not as it's made with bread flour

@@liliya_k2642 50% Roger's grains dark rye and 50% bread flour.

Looks delicious don’t get me wrong just can’t believe how puffy it is

@@liliya_k2642 I use a 14% protein bread flour which really helps with spring and strength when developing the gluten.

Hello - you can find the basic boule recipe on my website at summitsourdough.com

@JoseGomez-vr6mj at 100% rye scoring is possible, but tough! If you aren't able to score a loaf with 50% rye flour you are using a terrible quality blade. This is 50% rye and 50% bread flour for protien strength for gluten development. As a crohn's disease sufferer, i know exactly how I made this. This is not whole wheat bread I can't eat it. Also the rice flour covers the crust....

Haha thanks! I had to pick a popular song from my youth.

The thickness has to be just right. Too thin and it won't puff. I'd try making them a touch ticker

No - I only put ice in once

it will still be full of carbs

​@@emilysha418yeah but the stuff we're finding is that it's lower on the kinds of carbs that'd do him in like grocery breads (i.e. sugar). From what we've found, sourdough is one of the best breads you can make for a diabetic person because it doesn't come with such a sharp spike in blood sugar. "Avoid carbs" was probably the wrong way to word that.

Not all carbs are equal. An individual in my life who wears a 24hr glucose monitor can eat doughnuts without spiking their sugar level, but somehow rice spikes it to 400+ For whatever reason it seems to depend on the individual and the food.

Sourdough bread is low glycemic index due to its unique fermentation process. The presence of lactic acid bacteria and wild yeast in sourdough starter helps break down complex carbohydrates into simpler sugars, slowing the rate of glucose absorption. This gradual absorption contributes to a more stable blood sugar level, resulting in a lower glycemic index.

Yes its a round sphere of ice! It created steam when the dome goes on, and helps with spring/rise. Not all vessels can tolerate it though (the hot cold temperature change, especially glass or ceramic). I use an enamel coated cast iron Le Creuset Bread Oven.

I couldn't agree more!

That DO was very hot when I loaded the bread.

Just for youuuu

It's so easy to make! You can use my recipe and starter off my website

Thank you, I appreciate it 🙏

Thank you so much @mattnorton7308

Thank you so much. The expansion score was re-scored at 8 minutes. The lid went back on for 25. Then off for about 20 to darken.

Bonjour et merci! Vous pouvez trouver la recette sur mon site Web à www.summitsourdough.com

Process and the strength of your sourdough starter is key here. I used a homemade sourdough starter for about 3 years before i gave up and used the family heirloom. The difference in results was astonishing! You can order a piece of my starter online for $13 USD pls shipping. Other suggestions I have, are not over proofing. When the dough is over proofed, there will not be enough gas to spring it, as well as creating surface tension during shaping. All critical for spring. My exact recipe is available on the website as well at www.summitsourdough.com click on blogs then recipes and find my basic boule.

I couldn't deny your request!!!

Next video I promise. Lol

Hahaha how did I miss this comment 😂

I'm buying you some

Thank you so much!

Hello! You will need a highly active sourdough starter. You can order the starter and find the recipe on my website at www.summitsourdough.com -- the recipe is listed under blog and then recipes as the basic boule recipe. You can also find saved video tutorial on my instagram page @summitsourdoughyeg

I didnt say heart it. WHERE CAN I BUY IT?

When you bake sourdough, it typically bakes for 20-25 minutes covered, so that the steam can cause rise in the air pockets within the dough. This went back in to the oven uncovered for another 25 mins, which is typical sourdough protocol.

Hi thanks for your comment. Lots of full length videos and saved highlights on my Instagram page 🙌 @summitsourdoughyeg

I just uploaded a longer video for those wanting to see the technique.

Haha they're red oven mitts!

​@@summitsourdoughhaha ... you didnt answer the question !

@amybugg001 mainly because I know he's kidding and we talk every day. 😉

@@summitsourdough sorry, my bad 🤣

@@amybugg001 WTF she never talks to me. WHy are you lying on me? I really want some red oven mitts. Tell where i can get em