Thanks for all the detail. This was very interesting. Like you, making sourdough seems a bit intimidating to me, but I like how you kept saying that it’s very forgiving. I’ve baked a couple of loaves over the last three days, and today I’ll be trying the stretch and fold that you demonstrated. Why do people cut the top of the loaf when making artisan bread? And why do you not have to do that when making sandwich bread?
Thank you!! So exciting that you’re making bread!! I hope to help people see it as just the original way to make bread and not as a daunting task. When you cut/score the top of the dough, it lets you control where that oven rise is (looks like it splits open); like where the steam escapes and it kind of makes a break in the top of the bread in the oven. It seems with the soft sourdough sandwich bread (with honey and oil), it doesn’t escape the same way. If you don’t score artisan or traditional sourdough bread, it will split open at a weak spot on its own. So when you cut it, you just control better where it’s going split open for that steam and you have the option to make it look pretty. I hope that makes sense. Sometimes I didn’t cut deep enough when I scored mine making a pretty picture, so it split open in another spot also. Still tastes great!! 🥰
I mix it just til it all looks like it’s combined well in the kitchenaid. I got my flour buckets from a local bread lady in my area. I’ll see if I can find a link to buy them or something similar.
@@gerriekaychurch658 I found the info on the bottom of the buckets and here’s a link!! They’re seriously the best!! www.wasserstrom.com/restaurant-supplies-equipment/prolon-b3200-32-qt-polyethylene-food-storage-container-658915
Wow. Your starter must be amazing. Your dough filled with air so quickly.
Thanks for all the detail. This was very interesting. Like you, making sourdough seems a bit intimidating to me, but I like how you kept saying that it’s very forgiving. I’ve baked a couple of loaves over the last three days, and today I’ll be trying the stretch and fold that you demonstrated.
Why do people cut the top of the loaf when making artisan bread? And why do you not have to do that when making sandwich bread?
Thank you!! So exciting that you’re making bread!! I hope to help people see it as just the original way to make bread and not as a daunting task.
When you cut/score the top of the dough, it lets you control where that oven rise is (looks like it splits open); like where the steam escapes and it kind of makes a break in the top of the bread in the oven. It seems with the soft sourdough sandwich bread (with honey and oil), it doesn’t escape the same way. If you don’t score artisan or traditional sourdough bread, it will split open at a weak spot on its own. So when you cut it, you just control better where it’s going split open for that steam and you have the option to make it look pretty. I hope that makes sense.
Sometimes I didn’t cut deep enough when I scored mine making a pretty picture, so it split open in another spot also. Still tastes great!! 🥰
I do score my sandwich loaves to prevent a side blowout.
@ sometimes I think I should also. Sometimes my loaves come out wonky. 😆
Where did you find those great flower storage buckets ? Also how long did you knead on the kitchen aid? I too have wrist problems.
I mix it just til it all looks like it’s combined well in the kitchenaid.
I got my flour buckets from a local bread lady in my area. I’ll see if I can find a link to buy them or something similar.
@@gerriekaychurch658 I found the info on the bottom of the buckets and here’s a link!! They’re seriously the best!! www.wasserstrom.com/restaurant-supplies-equipment/prolon-b3200-32-qt-polyethylene-food-storage-container-658915
@@gerriekaychurch658 I buy my flour in the 25lb bags and they fit very nicely in these buckets with some room to spare!!