Que maravilla de video Natural Real Sin "efectos especiales" Tan solo y es muchisimo la belleza del pan, tus manos y tu trabajo Saludos desde Quito Ecuador *adorable sobriedad
Now THAT’S a great loaf of sourdough! Lots of “posers” here on RUclips that like to think they know how to bake 🙄. Well done A+++ And I just learned something from you. It looks like you pull the dough out of the long ferment in the fridge and right away do your decorative score. Then prove it and score for the ear and bake! You really got some rise that way! Thank you!
Also decorative scoring doesn’t change the quality of the bread, it’s just for funzies, lack of doesn’t mean lower quality bread. Lastly there are many differences styles of sourdough, from hydration to fermentation time and bake style, none are wrong or less than, just different.
I have my oven preheated right now with a batard ready to go. I just saw this and I'm going to give it a go. I liked your oven insert. I made my own steel one that folds up.
I gave this a try and posted on RUclips. I’ll give myself a 35% completion. Thank you for posting I happened to see it at the right moment. Sunday Bread.
Hi you did a wonderful job as usual. The only thing that’s very important to us your subscribers is, you don’t share any of the recipes. It would be great if you gave us the recipe. They usually put it in the description column. I thank you in advance. I await an answer please that you have posted your recipe.
She is using a specialized oven I believe. In a regular oven preheat the Dutch cast iron pan at 500° f for 30 minutes, when you remove the Dutch oven to put the loaf into it, reduce oven temp to 485° f, drop the loaf in and leave it covered in the Dutch oven with lid at this temperature for about 6 minutes (quick oven spring), pull it, make the long score, return it covered for 12 minutes. Remove the lid, and let it continue baking at a reduced temperature of 430° f. This is what I do with great success. The lower temperature once you uncover it doesn't let the rice flour burn orange, it stays white.
Hi lovely loaf. If I may ask how is the dough in the oven for after the decorative score and before the main score ? And is the oven off at this stage ?
You should be able to. Oven temps vary though, so it would take some experimentation to get the temp and length of time just right for your oven. If you have one you can use a Dutch oven within your oven to bake it. It also helps to add a cookie tray with water beneath the bread for steam. 😊
Muy buen pan, muy bonito. Pero con los primer cortes, generó que se partiera la miga en la parte superior.. no tenía por donde expandirse al entrar al horno y rompió por la parte más blanda.
Вкусный хлебушко. В Казахстане самый вкусный 🍞 хлеб. Привет казахи!!! Мои родственники живут там с 60х годов. Поднимали целину и остались. Привет из Азербайджана.
@@yukleniyor...6711 Oof, I wish I had a definite answer for you. It depends a lot on your oven and is generally hard to achieve in a home without special equipment (steam chamber) like in this video. Best results I have gotten with my bread in my home oven have been with preheating it to 500-550F, with a heavy pan on the bottom rack, baking steel on middle rack. Once your bread is proofed, score it and place into the oven, followed by adding boiling water into the heavy pan on the bottom rack. Close the oven, and turn it off. Turning the oven off theoretically keeps it from drying out the steam that's inside helping things rise. Commercial ovens don't vent as much moisture as home ovens. As far as how long to leave them in that stage (with the oven off), it greatly depends on the shape of the loaf. Use this video as a reference as to how your loaf should look, the crust should be gelatinized and gummy looking, the scores should be opened up a lot, and a good amount of the spring should be complete (not all loaf shapes will spring 100% here though, I find box cut round loaves to take longer and spring more in the baking stage). Finish the bake as normal from there. I also tend to hit the loaves with water from a spray bottle when I turn the oven back on after the steam phase, just to ensure they get a little more time before the crust wholely sets. Cheers and happy baking! Edit: not sure if I made it clear, the method I described differs from the video. You could do something nearly identical if you use a Dutch oven in your oven, I imagine the first bake would be at a low temp, then crank to high for second bake. But it's really about the loaf in question. King Arthur has some good videos 👍
@@SeanQuinn4 Many thanks for the feedback and definition. i have been baking my own bread for a few months sometimes it works well but like many others i also give a great result for the outside of the bread taste it always does of course. I will try and find out what is best for me 😁👍
Que maravilla de video
Natural
Real
Sin "efectos especiales"
Tan solo y es muchisimo la belleza del pan, tus manos y tu trabajo
Saludos desde Quito Ecuador
*adorable sobriedad
I love it Gracias
@@rosatello3952 saludos
Receita 😊
Mi piace molto, come ricama il pane, poi una volta cotto è un opera d'arte 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻😀
Ngl i was reading it "scoring a bastard"..
That's what's written, batard means bastard in french
Same
Me too. Thing was a bastard to score
Lol
I read it as "scorching a b******
このパンが大好きです！
何度も観に来てしまいます❤
I love how you make art out of it.❤
Такой хлеб просто мечта! Его можно есть даже.глазами!Красиво и вкусно.
You seem to be very skilled. I like your style!❤❤
Woo! Casi muero de las ganas de comer ese pan casero 👏🏻👏🏻👏🏻👏🏻
Так нежно все делаете и хлеб дышит как живой.. 👍🏼
только стоить 450...
@@domish6109🤝А Вы пеките сами,будет стОить 100 🤣!
Мука какая,качество?
👍👍👍
It sort of is alive in a way, at least until the yeast gets cooked lol
Сделан с любовью! 👍👍👍💖
absolutely incredible work by a super pro hats off. beautiful❤
Damn looking good, if you keep this up you will explode. I believe in you. Keep going.
I read this as a threat lol
@@junkjake8626 Lol that’s the nicest threat I’ve ever heard 😂
💥💣💣
Increíble labor! FELICITACIONES!
THAT'S F%@# GORGEOUS!!!
У Вас такие нежные видео, очень уютные!👍👍👍👍
По домашньому!!!так не хочеться виїзджати з Криму.....
Oh my gosh. That bread looks so delicious!
I subscribed ...I just stock at your videos.....I'm verry happy that I found your videos..wish you good luck 🍀 with your channel.👏👏👏👏
Now THAT’S a great loaf of sourdough! Lots of “posers” here on RUclips that like to think they know how to bake 🙄. Well done A+++
And I just learned something from you. It looks like you pull the dough out of the long ferment in the fridge and right away do your decorative score. Then prove it and score for the ear and bake! You really got some rise that way! Thank you!
She’s doing a flash bake before the real score
Also decorative scoring doesn’t change the quality of the bread, it’s just for funzies, lack of doesn’t mean lower quality bread. Lastly there are many differences styles of sourdough, from hydration to fermentation time and bake style, none are wrong or less than, just different.
You can compliment someone without tearing others down, that does change the quality.
That looks amazing. I feel like it tasted a good as it looked
Even the simple designs look amazing
El pan se ve tan bueno, que lo guardaría de recuerdo por lo lindo
I have my oven preheated right now with a batard ready to go. I just saw this and I'm going to give it a go. I liked your oven insert. I made my own steel one that folds up.
I gave this a try and posted on RUclips. I’ll give myself a 35% completion. Thank you for posting I happened to see it at the right moment. Sunday Bread.
Non c'è parole bravisima❤
Great job!! 🙌🏻💫
Wow super excellent 👍 beautiful yummy 😍
So beautiful and soothing to watch.
Супер,очень хочу научиться,какая прелесть.👌👌👌👌👏👏👏👏👏👏
Que bien se ve el pan ,y es otro con esa media luna donde lo cosina,y esa abolidas del dibujo bemdiciones
You’re a artist.
Gorgeous!!!❤❤❤
So satisfying 😊
Oh dear! Mouth watering and beautiful at the same time.
Très bon ❤
パンの生地がまるで人の皮膚のように柔らかいです。
As gorgeous as that design is, it's triggering my trypophobia so bad 😂😩
Makes me never want surgery
Tryphophobia are the worst. Seeing that holes on hand everytime makes my whole body tingling and vibrating. Fckin hell
Same!
Omg I thought i was the only!! I’m so uncomfortable
😢 I am so sorry, my sister has also but for me is a delicious piece of art that I want to eat
Makes me drool🤤
Amazing video. They are delicious with anything. Olive oil or strawberry jam, or with meat or vegetables or a soup or just the bread alone.
Perfect! 😍
Thanks for sharing. I will wait for next video 💖
Que hermoso! Arte en el pan
Never have I felt more kinship with an inanimate object than I have with this loaf of bread
Awesome❤️👏🏼👏🏼
May I ask where I could purchase a scoring knife/holder like this please?
Here is my affiliate link: wiremonkey.com/discount/C1Z5YP7FNQ03?rfsn=5790530.0304807
@@sourdough_enzo Thank you Rachel!
I would feel bad eating that, it's too beautiful
Looks so good...😋😋
That is SICK... I almost killed myself after attempting to learn how to make a single loaf of Sourdough and failed every single time.
I'm getting better, don't give up.
Took me about 12 loaves to perfect! Thats ALOT of flour and proofing time. Well worth it though! Keep going.
Mary’s nest has the easiest tutorial I’ve found.
Looks so good i love some homemade bread.
Хлебушек 🍞🍞🍞🍞 Всегда очень вкусно😋 Спасибо💛
I love ur baking.Kindly share the dough recipe.
Piękny chleb, ukłon 👍☀️🤗🥰💐
So satisfying 😮
Hi you did a wonderful job as usual. The only thing that’s very important to us your subscribers is, you don’t share any of the recipes. It would be great if you gave us the recipe. They usually put it in the description column. I thank you in advance. I await an answer please that you have posted your recipe.
Damn, that’s a whole lotta entitlement
Se ve riquísimo
Buenas tardes, que belleza❤
Que tipo de horno urilizas?😊
How long did you bake it before the big scor?
I'd love to know how long it baked before the second scoring? Looks so beautiful 😍
Me too!
Just found it in the comments, 7 minutes 😊
You don't have her oven it don't matter
Thanks, Leslie Bean! I was wondering about that as well.
@@RUclips_is_complete-total_shit I do mine in a dutch oven in the electric oven. Same steam effect.
I am new to this channel, but has this bread been baked in the dutch oven or on that sheet underneath the greasproof paper ? Bread is marvellous ❤
Your breads are beautiful, can you tell me please, at what temperature do you dry them in the oven and cut them again after you make the first cut?
She is using a specialized oven I believe. In a regular oven preheat the Dutch cast iron pan at 500° f for 30 minutes, when you remove the Dutch oven to put the loaf into it, reduce oven temp to 485° f, drop the loaf in and leave it covered in the Dutch oven with lid at this temperature for about 6 minutes (quick oven spring), pull it, make the long score, return it covered for 12 minutes. Remove the lid, and let it continue baking at a reduced temperature of 430° f. This is what I do with great success. The lower temperature once you uncover it doesn't let the rice flour burn orange, it stays white.
Hi lovely loaf. If I may ask how is the dough in the oven for after the decorative score and before the main score ? And is the oven off at this stage ?
She said before, it's 6 minutes, and no the oven is not off
@@bellionaire1040how much temperature needed i cook in 240 c with 1 minute steam
So beautiful
Cuánto tiempo se pone añ horno,antes de hacerle el corte largo
she writes 7 min, further up
Очень красиво👍
How pretty!
Super!! 🌷🌷🌷💜💜💜✨✨✨✨👌👌
I have a gas oven and I can either use the base flame or top. I wonder if I can bake a nice loaf in it? Someone please guide me
You should be able to. Oven temps vary though, so it would take some experimentation to get the temp and length of time just right for your oven. If you have one you can use a Dutch oven within your oven to bake it. It also helps to add a cookie tray with water beneath the bread for steam. 😊
Wow!!! Ya me dio hambre 😋
Wow. This is art. How many minutes before cutting?
Que liiiindoooo!
Perfection!
Uma obra de arte comestível.
Nice one! :D looks yummy! :D
❤
Beautiful 🥰
Muy buen pan, muy bonito. Pero con los primer cortes, generó que se partiera la miga en la parte superior.. no tenía por donde expandirse al entrar al horno y rompió por la parte más blanda.
I once made one of these and it started dancing to the music I was listening to. Turned out it was a funking batard.
Böyle pişmiş ekmeği çok severim 😀❤️🇹🇷🇹🇷
Как называется Ваша печь? Что это за вставка?😮Результат прекрасный!❤❤❤❤❤
Do you have to cook it covered
Delicious! I also love baking.
Красота какая 🤤
Spero che tu possa mettere le ricette con i sottotitoli in italiano. Grazie mille 🙏🙏🙏 e complimenti 👏👏👏😍😍😍
Вкусный хлебушко. В Казахстане самый вкусный 🍞 хлеб. Привет казахи!!! Мои родственники живут там с 60х годов. Поднимали целину и остались. Привет из Азербайджана.
Damn! That bread looks so good. 🖖
Looks delicious 😋
❤ ES TAN BELLO!
Wonderful! I just want to make sure if one thing. You baked the bread for a little bit and then took it out and scored on the side?
Isn't that what your eyes told you?
Wow. Do you bake for a bit then rescore
If it smells as good as it looks I'll be right there 👏🌹
You prebake it to stiffen the outer dough and then you score it??? I must try that method!
The first stage appears to be a steamy warm final proof/oven spring to expand things
@@SeanQuinn4 what temperature and how long please tell me
@@yukleniyor...6711 Oof, I wish I had a definite answer for you. It depends a lot on your oven and is generally hard to achieve in a home without special equipment (steam chamber) like in this video.
Best results I have gotten with my bread in my home oven have been with preheating it to 500-550F, with a heavy pan on the bottom rack, baking steel on middle rack. Once your bread is proofed, score it and place into the oven, followed by adding boiling water into the heavy pan on the bottom rack. Close the oven, and turn it off.
Turning the oven off theoretically keeps it from drying out the steam that's inside helping things rise. Commercial ovens don't vent as much moisture as home ovens.
As far as how long to leave them in that stage (with the oven off), it greatly depends on the shape of the loaf. Use this video as a reference as to how your loaf should look, the crust should be gelatinized and gummy looking, the scores should be opened up a lot, and a good amount of the spring should be complete (not all loaf shapes will spring 100% here though, I find box cut round loaves to take longer and spring more in the baking stage).
Finish the bake as normal from there. I also tend to hit the loaves with water from a spray bottle when I turn the oven back on after the steam phase, just to ensure they get a little more time before the crust wholely sets.
Cheers and happy baking!
Edit: not sure if I made it clear, the method I described differs from the video. You could do something nearly identical if you use a Dutch oven in your oven, I imagine the first bake would be at a low temp, then crank to high for second bake. But it's really about the loaf in question. King Arthur has some good videos 👍
@@SeanQuinn4 Many thanks for the feedback and definition. i have been baking my own bread for a few months sometimes it works well but like many others i also give a great result for the outside of the bread taste it always does of course. I will try and find out what is best for me 😁👍
Whaaaatttt?!?!! Scored AFTER initial spring…??? 5-7 minutes I’m guessing? Sorcery. I’m trying this! Love large ears! Ty!
Incrível 😍👍
I hope I can make bread like that ☺️
Where might someone purchase that Lame’? I have one similar, but not with that angle. Ty
It's called UFO lame
Yeast - don't cut me
So perfect 🎉
Good job chef
Truly magnificent!!!
Wow perfect sour dough
Super 👍🤩
Thank you so much for sharing. Can share the recipe to make this bread.
I need someone to treat me like this man treats his bread😂