Thank you for such a thorough explanation of how to make the bread. This has been very helpful, to see it demonstrated, along with your instructions on the screen.
Thanks Sashine, I am very glad it helps and hope you try it out. Other videos will come about bread, I would like people to see it is not that hard, and it is quite an enjoyable process.
I don’t remember what brand this is. Just search “danish wisk” on the internet. A lot of them could work. Look into reviews, see what people say if they are sturdy or not. I love it too. Makes the whole process less messy.
Thank you for this video, at the beginning that looks like more then 3/4 cup) or 100 g of flour for your over night starter. Please correct me if I’m wrong.
Unless my scale was defective, it should be 100g that I measured. But even if not, it will not make a big difference. I sometimes use a stiffer preferment. To be honest, in my weekly bread I mostly just measure the total flour on the second day and the salt. I guide myself on the texture of the dough to know how much water I need. Because all flours are not made equal and might absorb more or less flour than that from the recipe. I can only recommend for the beginners to start with a stiffer dough, it will be easier to handle. And after successfully baking a fee breads, one can start experimenting with a more hydrated dough.
@@jamesgifford5240 very happy to hear that! My husband tells me I ruined him for store bought breads. He cannot enjoy them anymore. :)) And as a bonus, a sourdough is easier to digest, magical to make, and a great way to show your love withe the ones you share it with.
Hi Szymon, the pot is 28 cm in diameter. It is big, yes, but you could use a 26 cm one too. Even a 24 cm might do the trick if the bread is a little smaller. And it doesn't have to be enameled either. The main thing it should be cast iron, and the lid should be also heavy, so that they store heat well and don't lose it when you put in the bread. The one I am using is an expensive brand, but I got it at a sale, almost half its price, and I use it for cooking all the time, so it was worth the investment. But if you want to use it just for bread, you can find more affordable ones for sure, the brand does not matter. I recommend 26 cm diameter.
I line the banneton with the paper, let the dough rise and then grip the paper to transfer the dough to the hot pot. Saves time and flour. The paper doesn't have to be floured.
@@InForTheFood Here is another one: if you wish to use fabric, use 100% linen. Dough doesn't stick to linen, it sticks to cotton and cotton mixes, due to the fibers which are smooth in linen, furry in cotton.
You mean what kind of flour is in the starter? I am currently feeding it with emmer flour, whole grain. But when I started it, a few years ago, I was using rye. And in between I also used normal wheat. It does not matter what flour you use as long it remains strong and active.
I guess all you here with the positive comments already know how to make the starter because for the life of me, no matter how many RUclips videos I watch I still don’t get it. Feeding and discard. Seems like you’re wasting a lot of flour to get to the end result
Hey, it is not always easy to get a starter going. My tips: - start with small quantity - use whole grain flour until it really gets going - have it in a warm environment - use unchlorinated water - wait for the first mix of water and flour to get a little bubbly, before starting feeding and discarding - use the discards in pancakes, or cakes - after discarding leave a small amount of starter, so that you don’t have to feed it too much flour - if you know someone with starter ask for a tiny bit to start with - after the starter is very active, feed it with whichever flour you use most for making bread - you can bake with a less active starter and add a small amount of yeast to your bread, until the starter is strong enough to be the leavening agent by itself. This way you can add your discards to the yeasted bread. - and don’t forget to have fun. If this is stressing you out, it is not worth the hassle. You can use a smaller amount of yeast with longer proofing and still get a good tasting bread
Lovely looking bread, great video, you know how to bake!
Thank you!
Thank you for the awesome how to with no fuss video. Makes me feel confident that I can make this bread now 😊. And the music very relaxing
Thank you for such a thorough explanation of how to make the bread. This has been very helpful, to see it demonstrated, along with your instructions on the screen.
Thanks Sashine, I am very glad it helps and hope you try it out. Other videos will come about bread, I would like people to see it is not that hard, and it is quite an enjoyable process.
Clear, logical instructions and well-taught, without hoopla. Thank you. Calm, perfect music for this project.
Thank you, Phil! 😊
New subscriber cheers from Pennsylvania Blessings 👍👍👍🙏🙏🙏🇺🇸🇺🇸🇺🇸 enjoy the music 🎵
Thank you, Wanda!
Love the whisk. Have a link?
I don’t remember what brand this is. Just search “danish wisk” on the internet. A lot of them could work. Look into reviews, see what people say if they are sturdy or not. I love it too. Makes the whole process less messy.
Thank you for this video, at the beginning that looks like more then 3/4 cup) or 100 g of flour for your over night starter. Please correct me if I’m wrong.
Unless my scale was defective, it should be 100g that I measured. But even if not, it will not make a big difference. I sometimes use a stiffer preferment. To be honest, in my weekly bread I mostly just measure the total flour on the second day and the salt. I guide myself on the texture of the dough to know how much water I need. Because all flours are not made equal and might absorb more or less flour than that from the recipe. I can only recommend for the beginners to start with a stiffer dough, it will be easier to handle. And after successfully baking a fee breads, one can start experimenting with a more hydrated dough.
@@InForTheFood ; my family loved this bread ! I thank you very much😀. I’m making another loaf this morning!
@@jamesgifford5240 very happy to hear that! My husband tells me I ruined him for store bought breads. He cannot enjoy them anymore. :)) And as a bonus, a sourdough is easier to digest, magical to make, and a great way to show your love withe the ones you share it with.
Thank you so much.
You are very welcome!
Hi, could you tell how big is that pot you bake the bread? It looks pretty big, thanks.
Hi Szymon, the pot is 28 cm in diameter. It is big, yes, but you could use a 26 cm one too. Even a 24 cm might do the trick if the bread is a little smaller. And it doesn't have to be enameled either. The main thing it should be cast iron, and the lid should be also heavy, so that they store heat well and don't lose it when you put in the bread.
The one I am using is an expensive brand, but I got it at a sale, almost half its price, and I use it for cooking all the time, so it was worth the investment. But if you want to use it just for bread, you can find more affordable ones for sure, the brand does not matter. I recommend 26 cm diameter.
I line the banneton with the paper, let the dough rise and then grip the paper to transfer the dough to the hot pot. Saves time and flour. The paper doesn't have to be floured.
Hi Karin, great idea! Thanks.
@@InForTheFood Here is another one: if you wish to use fabric, use 100% linen. Dough doesn't stick to linen, it sticks to cotton and cotton mixes, due to the fibers which are smooth in linen, furry in cotton.
@@Braisin-Raisin yes, my banneton has a linen cover. It works great.
@@InForTheFood Many people do not know this and struggle with dough stuck to the fabric! 🙂
Gran hogaza si señor
I thought you say no knead. 😝
What is in the starter?
You mean what kind of flour is in the starter? I am currently feeding it with emmer flour, whole grain. But when I started it, a few years ago, I was using rye. And in between I also used normal wheat. It does not matter what flour you use as long it remains strong and active.
I guess all you here with the positive comments already know how to make the starter because for the life of me, no matter how many RUclips videos I watch I still don’t get it. Feeding and discard. Seems like you’re wasting a lot of flour to get to the end result
Hey, it is not always easy to get a starter going. My tips:
- start with small quantity
- use whole grain flour until it really gets going
- have it in a warm environment
- use unchlorinated water
- wait for the first mix of water and flour to get a little bubbly, before starting feeding and discarding
- use the discards in pancakes, or cakes
- after discarding leave a small amount of starter, so that you don’t have to feed it too much flour
- if you know someone with starter ask for a tiny bit to start with
- after the starter is very active, feed it with whichever flour you use most for making bread
- you can bake with a less active starter and add a small amount of yeast to your bread, until the starter is strong enough to be the leavening agent by itself. This way you can add your discards to the yeasted bread.
- and don’t forget to have fun. If this is stressing you out, it is not worth the hassle. You can use a smaller amount of yeast with longer proofing and still get a good tasting bread
No instruction or writing we can not guess