If you wanna learn more about how to make the most delish sourdough bread without it being stressful or complicated, my book, Live Laugh Loaf is for you! It’s available as an ebook www.marygracebread.com.au/shop/p/ebook-live-laugh-loaf and a printed book too: www.marygracebread.com.au/shop/p/print-live-laugh-loaf You’ll find beginners recipes for making a starter and your first loaf on my site too! And some troubleshooting tips for common questions 💗💗💗 www.marygracebread.com.au/troubleshooting www.marygracebread.com.au/recipes I just wanna help you make good bread ✨✨🍞🍞
Have you ever tried making a gluten free sourdough bread? I love watching bread being made but I have Celiac disease and can't eat the majority of them. I'm hoping to give it a try soon as sourdough is my favorite bread.
It’s also no biggie if it is over or under proofed because it will still likely taste delish and non bakers don’t know! Just saying as alot of online recipes put tons of pressure on ‘perfection’
@@JacquelineUnderwood A lot of ppl are complaining about the color cause it looks like mold. I love Taro, it reminds me of that. I do think it could have been more purple less blue tho.
OKAY! SO, I baked sourdough for a year and STRUGGLED so hard with fermentation and getting the proof right. I am just now realizing after giving up a year and a half ago that i was under proofing. What a simple solution that i couldn't find anywhere, thank you so much lol
I’ll probably never reach perfection but once it gets warmer again I’ll start small and try making my first sourdough starter. Maybe I’ll actually be able to make up recipes from scratch one day! Just gotta learn the golden ratios.
@@Yuri-hv6zl I always do. Using those weird measuring cups/spoon things offends my eyes and my need for perfection. One of the reasons why I haven’t tried sourdough yet is that I am too much of a perfectionist :|
As someone who just tried to bake bread for the second time in his life(the first was lovely) and was rewarded with something with the density akin to a curling disk, I'm subscribing and taking notes. Btw, it was likely that I overproofed the dough or the fact that the yeast was very out of date that was the problem for this sorry excuse for a loaf. Much love
I appreciate being able to screenshot overproofed & underproofed loaves of bread next to each other; but let's be real, they look amazingly yummy to me regardless of the hole placement/patterns & I'll probably never have the baking skills for nuances to matter to me. 😂
I have a lot of respect for bread makers. I'm pretty good at food because I care for who eats it(must be better than my friends haha), but my bread sux.
What kind of flour are you using for your breads? High protein ones, all purpose ones, bread flour...? I am trying this sourdoug for over 3 years now on and off and I still did not got a result I was happy with..it was always flat, almost like spilled, "melted" dought..its like a bake a piece of stone...
I recently tried breadmaking and for some reason the outside looks normal, but the insides have consistency of cake. Can anybody tell me what I did wrong?
Yes. Usually if that's the case you still need to create some steam. Some use the tray on the rack below and some boiling water to create the steam. Steam helps the sourdough to rise. In a Dutch oven the steam is created inside so no need for an extra steam source. It will also work in a clay pot with a lid. Commercial ovens have a steam mechanism built in.
@@serenadingstarz I think the point is neither is best, you want it to be in the middle. Personally I prefer overdeveloped loaves than under if I had to choose. They have more flavor usually
Best way to tell if the dough is proofed well enough is to poke it and if it bounces back out it’s underproofed, if you press in and it starts collapsing below and around where you pressed it’s over proofed and if it doesn’t pop back or deflate and leaves a solid fingerprint in place it’s usually ready to go
@@MaryGraceBread You remind me of Colette in Ratatouille when she was explaining that,"-how good bread is without tasting it? Not the smell, not the look, but the sound of the crust. 'crunching noises' Only good bread sounds like this." Also bread can look so pretty😍 Sometimes too pretty to eat
Depends on what you want it for For sandwiches you want a tighter crumb that’s more uniform and dense For dipping in soup/sauces you want a nice open crumb that soaks up the juices
Everytime I see the marbled bread, my brain goes "why is it moldy" or "why does it look moldy" like, I want my brain to stop, I just want to enjoy the bread 😭😭
I would be so extremely interested if you made a longer youtube video talking about beginner bread making tips or a beginner recipe!!! I absolutely love the shorts you post, they just always make me want to watch a longer bread video 😊
I am totally unsure. Could be food colouring, could be an added ingredient Like beets, or maybe some Kind of Special grain? Dont know for wheat, but purple corn and purple potatoes exist.
If you wanna learn more about how to make the most delish sourdough bread without it being stressful or complicated, my book, Live Laugh Loaf is for you!
It’s available as an ebook
www.marygracebread.com.au/shop/p/ebook-live-laugh-loaf
and a printed book too:
www.marygracebread.com.au/shop/p/print-live-laugh-loaf
You’ll find beginners recipes for making a starter and your first loaf on my site too! And some troubleshooting tips for common questions 💗💗💗
www.marygracebread.com.au/troubleshooting
www.marygracebread.com.au/recipes
I just wanna help you make good bread ✨✨🍞🍞
Why is it gray
@@Terratetradon Part of the dough is colored with butterfly pea, which has a natural blue tint
@@erikadelisle8792 I just came to ask why it's blue marbled, thanks for answering in advance!
Have you ever tried making a gluten free sourdough bread? I love watching bread being made but I have Celiac disease and can't eat the majority of them. I'm hoping to give it a try soon as sourdough is my favorite bread.
@MaryGraceBread It’s ^*over-proofed and ^*under-proofed, not overproved and underproved.👌
Why am I so satisfied by this-😭
Cuz it is
Idk but same
The crust sound 👁👄👁
@@starlight_show307 yes
Well it wouldn't be unsatisfying would it?
It’s also no biggie if it is over or under proofed because it will still likely taste delish and non bakers don’t know! Just saying as alot of online recipes put tons of pressure on ‘perfection’
Does anyone know what kind of bread this is?
@@midnightgir6 based on how it was cooked it might be a sourdough-based loaf.
@@LeonetteGo Are they normally gray?
@@midnightgir6 no, some form of colorant or colored flavor has been added to it
@@JacquelineUnderwood A lot of ppl are complaining about the color cause it looks like mold. I love Taro, it reminds me of that. I do think it could have been more purple less blue tho.
Everyone’s a gangsta until homie pulls out Damascus bread 💀
“Dough smiths, your challenge today is to take these two types of flour and create a multi layered Damascus loaf”
LMFAOOOO i thought she was cooking bread with mold or sum i was so confused 😭
OKAY! SO, I baked sourdough for a year and STRUGGLED so hard with fermentation and getting the proof right. I am just now realizing after giving up a year and a half ago that i was under proofing. What a simple solution that i couldn't find anywhere, thank you so much lol
Yeah sourdough needs time, much more than yeast.
I just love what you do and I do admire your knowledge.
This is the first video that actually explained what to look for in a crumb in a way i understand
I absolutely love the relating tou do with your bread. Thank you for existing in this way❤
I like the "overproved" one😅
I like chewy, so, opposite
Now I know how Paul can tell how things are overproved just by looking
She’s so satisfying
Bread 👍
Until i came across your channel i just know how to eat bread but now as I am learning, i appreciate it more . Thanks 👍
I’ll probably never reach perfection but once it gets warmer again I’ll start small and try making my first sourdough starter. Maybe I’ll actually be able to make up recipes from scratch one day! Just gotta learn the golden ratios.
Try using a kitchen scale it makes a difference
@@Yuri-hv6zl I always do. Using those weird measuring cups/spoon things offends my eyes and my need for perfection. One of the reasons why I haven’t tried sourdough yet is that I am too much of a perfectionist :|
Great tip!! Thanks for sharing!!
You know you're not ready to bake your own bread when both of these look perfectly fine and amazing to you 😂
They both look great to me
Bread woth cement looks nice
Very helpful, thank you
I love making bread at home but I had no idea of this! Thank you!
Amazing!!!❤
May I ask? Why do you spray? Like what is the purpose ?😊 thank you
we listen to our cakes, and now we have to analyse the crumb of our bread
Can you please just tell me what lodge pan that is. I've been looking everywhere. Thank you for your wonderful videos by the way
The LEAN bread looks delicioso
As someone who just tried to bake bread for the second time in his life(the first was lovely) and was rewarded with something with the density akin to a curling disk, I'm subscribing and taking notes.
Btw, it was likely that I overproofed the dough or the fact that the yeast was very out of date that was the problem for this sorry excuse for a loaf. Much love
Right one is best
Nice
I like how the over under proofed bread looks. Has more character
Where did you get your lavender apron please?. I love it ❤😊
Imagine being a French person watching this during the revolution
First time my mom started making bread she made some baguettes where the inside were like solid crumb
This short: how to bake bread
My brain: mmm c e m e n t
The bread whisperer
Did you bake the bread in sort of like a big pan?
*I don't have an oven sooo, it would be great if there is an alternative method
Hi Mary or whoever may have the answer to my question! What is the name of that weird cast iron piece you’re baking in?
What are you spraying the bread with ? Water ?
The crum isn’t the holes inside the bread but I still love your sourdough
I appreciate being able to screenshot overproofed & underproofed loaves of bread next to each other; but let's be real, they look amazingly yummy to me regardless of the hole placement/patterns & I'll probably never have the baking skills for nuances to matter to me. 😂
Mary how did you manage to get that blue marbling inside the bread? Is it a particular flavour
What is that grey powder looking stuff on the bread before being cooked? Just curious.
I love your braids and feminine energy. Very German 😍
I have a lot of respect for bread makers. I'm pretty good at food because I care for who eats it(must be better than my friends haha), but my bread sux.
Why are there gray streaks? I’m no expert on sourdough, but I wouldn’t think that’s a color you want to see in your food?
Overproved and underproved which is the best and what does it look like?
How do you make them taste “more sour” without resting in the fridge too long?
I like underproved bread🍞
What kind of flour are you using for your breads? High protein ones, all purpose ones, bread flour...? I am trying this sourdoug for over 3 years now on and off and I still did not got a result I was happy with..it was always flat, almost like spilled, "melted" dought..its like a bake a piece of stone...
We need a just right comparison
Both breads get a CHOMP! I Iike all my crumb to be super even while dad likes it more open and random. So i just wing it and let it be random!
So if it’s a bit cakey inside does it need more proving?😊
Are you spraying it with water? Oil? What is it and why? 😅
Hot dam that looks good.........
Doesn’t this also depend on your yeast, flour type, and moisture content?
I bought loaf of bread from woolies once and it had a giant hole in the middle of it and half the slices were just crust
did you voice that one my story animated video
Mmm- baking cement.
Im assuming thats blue corn meal?
What flours give that pattern inside?
so do you want it overproved or underproved?
Ive had bread with a giant hole which just made half the bread feel like lies 😭
You showed us what under- and over-proved look like, but what does " just right " look like?
Kalau roti seperti ini tahan berapa lama?
Is overproofed not good? I like them all 😅
Mmmmmmmm Boldy Mread
Is that blueberry or grape?
What's the dark colour?
What is that grey color?
I'd still eat them. They look good to me
What are you spraying on bread?
water?
I honestly like overproved bread more
Is that ube sour dough?
Whoa i have a bunch of cast iron pans how do i make bread
The overproofed loaf looks great to me
is it moldy?
Whats the grey area made of
I recently tried breadmaking and for some reason the outside looks normal, but the insides have consistency of cake.
Can anybody tell me what I did wrong?
is that mold??
What's that purple color?
ya but by that time... its too late? this is just for next bake, but if i only have money for 1 bake, what i do then?
What’s with the gray
so.... then when is it just right?
Can i bake Sourdough on a pizza stone? I don't have a dutch oven
Yes. Usually if that's the case you still need to create some steam. Some use the tray on the rack below and some boiling water to create the steam. Steam helps the sourdough to rise. In a Dutch oven the steam is created inside so no need for an extra steam source. It will also work in a clay pot with a lid. Commercial ovens have a steam mechanism built in.
i LOVE underproofed bread i have no idea why but it just hits different, always disliked overproofed it feels doughy and too dense
Every time these pop up on my feed, it makes me want to go bake some bread
You are not alone.
Do it!🎉
Get to it, chop chop.
I have no idea what u just said lol
A not as developed loaf looks like SpongeBob inside and a loaf that is developed too much looks like a honeycomb inside
@@Mysterious-Night which is better?
@@serenadingstarz I think the point is neither is best, you want it to be in the middle. Personally I prefer overdeveloped loaves than under if I had to choose. They have more flavor usually
@@serenadingstarz the one that you need is the best... :)
Glad I’m not the only one haha
Never seen a channel make big poofy bread before... I like this!
I think it’s called tiger bread if you want to try it!
Why is it grey?
Everything reminds me of her!
Poofy 😂 yes very good word
How else would you describe it other than poofy?
Best way to tell if the dough is proofed well enough is to poke it and if it bounces back out it’s underproofed, if you press in and it starts collapsing below and around where you pressed it’s over proofed and if it doesn’t pop back or deflate and leaves a solid fingerprint in place it’s usually ready to go
I have heard this many times, but honestly I never found this to be true, at least for my case
seeing them side by side is really helpful! because now i know i’d prefer it to be over proofed than under proofed
Why didn’t you show the correct loaf after showing the 2 incorrect loaves 😓😑😢
They’re not incorrect. Both are good and tasty. Proofing is a spectrum and those are closer to those two different ends of the spectrum.
@@MaryGraceBread
You remind me of Colette in Ratatouille when she was explaining that,"-how good bread is without tasting it? Not the smell, not the look, but the sound of the crust. 'crunching noises' Only good bread sounds like this." Also bread can look so pretty😍 Sometimes too pretty to eat
What does a good loaf look like?
Fr
CHONKY
Depends on what you want it for
For sandwiches you want a tighter crumb that’s more uniform and dense
For dipping in soup/sauces you want a nice open crumb that soaks up the juices
this is really good info. i wish they let you bookmark comments @@hibernate44
It says, "Wonderbread" on it
Everytime I see the marbled bread, my brain goes "why is it moldy" or "why does it look moldy" like, I want my brain to stop, I just want to enjoy the bread 😭😭
I was thinking it looks moldy too.
@@carmelitajones7779im pretty sure that's just how sourdough bread is due to fermentation? Idk im not a bread maker
she added some flavoring to it.
It's not moldy ... she took two differently flavored doughs and folded together...think marble rye .
It would be really helpful to get a comparison that also includes a well-proved loaf as well
I would be so extremely interested if you made a longer youtube video talking about beginner bread making tips or a beginner recipe!!! I absolutely love the shorts you post, they just always make me want to watch a longer bread video 😊
I love learning about bread and I’m wondering what that grey/purple thing is In The middle?
Agree...looks like mold haha
I am totally unsure. Could be food colouring, could be an added ingredient Like beets, or maybe some Kind of Special grain? Dont know for wheat, but purple corn and purple potatoes exist.
@@TheSarahskaninchen this is exactly why I'm so curious 😂 it could be many things and i wanna know which ! Haha
@@TheSarahskaninchen i was thinking blue corn too, as the rest of the loaf is a bit yellow?
@@ninjacell2999 yes i See what you mean. But it wont be 100% corn in sourdough bread i think. More Like some wheat/rye Mix probably.
Really interesting. Love your videos! 🍞💕
The uncooked bread looks kinda like that dead bird Filthy Frank was playing with that one time.. Y'all remember that?
wait… why is it that color? 😅 what am I missing
Is 2 types of dough mixed
My bread is soulless... completely burnt through and through... 😆
I personally like over proofed as I find it’s a bit softer which is what I prefer in all bread 😅
So, that's what makes the bread softer? Thanks, I want softer and less holes in my bread!
bro that dough looks mouldy af