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 ✨✨🍞🍞
I do not have such an oven. It is pretty pricey in my country and I am after home reno, buying my first home, and noe inflation hit. I definitely cannot buy it for another year, out of my budget. What do you recommend to use instead?
@@victoriazwergmaus9813 I am new to sourdough, but I just baked a sourdough pain de mie (milk bread) tonight. I shared the dough yesterday and put in the bread pan but couldn't bake (I had to leave at 7:30 in the evening). I refrigeratored it over night and took it out of the refrigerator at 10:00am. I put it in the oven (off but with the light on to give some warmth from being in cold refrigerator). I kept the plastic wrap over the loaf pan too. I set timer for 4 hrs and came back at 4 and half hours to see it had risen nicely. Then I removed the plastic wrap and proceeded to bake it, like I woukd have last night. It came out perfectly.
50g starter 5g salt 200g water 270g flour Mix, sit 20 mins Fold, leave an hour Do folds every hour for 4 hrs Shape into round ball Put into bowl Leave in fridge Cut a cross (or whatever you want to do) Spray with water Preheat to 240c then bake at 220C for 30 mins with lid on Then bake until golden brown (about 10 mins) with lid off.
Bold of you to assume that a bread of that size would satisfy me, and that I wouldn’t absolutely devour a normal size loaf in less than half a day😂 No but in all seriousness! It’s so cute✨
I’ve been moving house! 😭😭 it took over my life so I haven’t been able to make so many videos. I’ve been posting bread on my Insta stories though. Check my highlights! The bread always continues 😄
It made me so happy to see you using cast iron skillets! I cannot afford a Dutch oven, and I have felt almost like doing it this way would be pointless or never work. You have given me hope!
Keep an eye out at thrift stores/charity shops. Most of my cast iron comes from such places. They can be restored and reseasoned even when they look rusty. RUclips tells you how. 😊👍
Perfect! Great for beginners like me to get the hang of it. When you are learning it can be wasteful with full recipes when things don’t go as planned. This way we can still learn and not be so wasteful!
It’s so interesting to hear how everyone does their sourdough folds differently! I was taught food every half hour 4 times and then do the bulk rise. It’s so cool how it still turns into a lovely loaf of bread every time with small tweaks!
Salt inhibits power of your rising agent, yeast or sourdough. I’d mix it in at the end of mixing in flour and see if you get an even better rise out of your simply gorgeous mini loaf! It’s beautiful!!
My favorite thing is to make two mini loaves! That way I can save one from getting stale right away when I cut into it and have it a couple of days later.
Exactly what i was looking for!! A friend gave me some of her starter, so i want to make some of mine and hers (hers is older and I've no doubt better!🥰) just to taste the differences 😊 but it's just me and my hubby and i will eat too much😊 plus, bread flour is expensive, so this is a nice tester of sorts, if that makes sense. Could use it for trying new flavors and things too. Most importantly, i know it's a recipe i can trust, and i definitely appreciate that!!! Thank you!!!
I just tried this recipe, still in progress. Hope it turns out okay because I want to gift it to someone tomorrow. It’s the cutest and smallest bread I ever made. I had to adjust a little because every flour is different/takes more or less water. I hope it’ll be good after a good amount of folds. Thanks for the recipe ❤ I love your content. I saw the kickstarter project way too late to donate and get my own copy. (I live in Germany). But i hope to purchase your ebook once it’s out. Much love. Thank you :)
Mary, I just love the fact you find so much enjoyment in the kitchen baking bread. I remember fondly learning how to kneed bread so much so I did a class "show and tell" in the 2nd grade.
Thanks for the recipe and the video! I will need this recipe because there are 4 people living in my house and im the only who can eat bread because my parents and my sister have celiac disease so they can't eat wheat... I really love your videos and your lovely style how you make them. KEEP GOING ❤❤❤
I do several folds over 3-4 hours or sometimes whatever timing suits my schedule. I like a mix of flours rye, wheat and white flour (the most amount of the three flours) with some ground flax seed and salt. Really good. I make a high hydration dough. I am going to try your single loaf it looks very good!! Thanks for the recipe!!
Maybe she really likes that fermented tangy taste that comes from letting the dough rise a couple more times and that's why she let's it sit for that long? I don't have the patience for longer than 2 hours tho🙈
Pretty! And the bread’s cool too. Why do you coat it with so much flour? I’m guessing the answer is it comes out better. And I don’t spray mine either. I’m gonna change all that. I’ll Let ya know. Thank You. ❤
This comment is old but yes cover when put in the fridge. Leaving the bread uncovered (whether in the fridge or room temp) crates a hard layer on top from the dough drying out.
I hv bn searching for single person mini loaf for a long time. Thk God I found yr video. Wd it be possible for u to give measurements in spoon size and cup / glass size pls. I don't hv a weighing machine
Okay, quick question, I see that you spritz your dough with water before baking it, what does that do? Does it make it darker? Crispier? Love your content btw! Your energy is so calming✨
The Crust gets a little shinier than without, and the bread has more time to rise in the oven, before getting hard due to the heat. Thereby the bread is fluffier
I'm stymied by how to bake multiple mini loaves, specifically bread bowls for chili. I've done tiny boules [5 in a 8qt dutch oven] but they would hold maybe 3/4 cup, which is too little for my gluttonous kith & kin.
Can you please explain why you need to proof it over night? My starter was always good and made great pancakes and muffins but I attempted large loaves twice following 2 different recipes and they came out Very Very sour both times. So I gave up. I think it was the overnight proofing that was too much and caused souring. I rested it with the folding for 6hrs one time and 4 hrs the next time with over night proofing. And they came out very bad both times
Does it have to go in the fridge overnight? Can I prep the dough in the morning and allow for it to proof in the counter after the stretch and folds? Can I the. Bake it for dinner? No overnight fridge proofing??
You don’t have to proof it overnight in the fridge. It is done to develop a more tangy taste, but proofing it in room temp for a few hours (about 3-4hrs) will do just fine for dinner!
Thats a lot of starter! I find that that amount would acidify my gluten and make the dough too erm, loose like cement. Is it because I use off the fridge starter and shouldve made a fresh strong starter first?
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 ✨✨🍞🍞
I do not have such an oven. It is pretty pricey in my country and I am after home reno, buying my first home, and noe inflation hit. I definitely cannot buy it for another year, out of my budget. What do you recommend to use instead?
Only one question; do you take the bread out of fridge and bake it? Ore does it have to take room temp. again? But then it would start to rise again?!
Mary Grace Bread what an awesome video hi 👋 from 🇨🇦 #YSW ❤️ ❤
@Victoria Zwergmaus right from the fridge
@@victoriazwergmaus9813 I am new to sourdough, but I just baked a sourdough pain de mie (milk bread) tonight. I shared the dough yesterday and put in the bread pan but couldn't bake (I had to leave at 7:30 in the evening). I refrigeratored it over night and took it out of the refrigerator at 10:00am. I put it in the oven (off but with the light on to give some warmth from being in cold refrigerator). I kept the plastic wrap over the loaf pan too. I set timer for 4 hrs and came back at 4 and half hours to see it had risen nicely. Then I removed the plastic wrap and proceeded to bake it, like I woukd have last night. It came out perfectly.
Hi! Mary Grace! I tried your mini loaf recipe and it turned out great. I’m 72 years old and this was my first sourdough loaf. Thank you for your help.
50g starter
5g salt
200g water
270g flour
Mix, sit 20 mins
Fold, leave an hour
Do folds every hour for 4 hrs
Shape into round ball
Put into bowl
Leave in fridge
Cut a cross (or whatever you want to do)
Spray with water
Preheat to 240c then bake at 220C for 30 mins with lid on
Then bake until golden brown (about 10 mins) with lid off.
Hey thanks for this!
MUCH THANKS!! So excited for baking my first bread ever!!!
After you put it into a bowl and then put it into the fridge, does it have to be covered?
@@m4dscientist893wrap the cling film and put it to refrigerate and then bake next day 😅
@@m4dscientist893I would loosely cover it- it needs to breathe, but the fridge tends to dry stuff out a bit. 🤷
Bold of you to assume that a bread of that size would satisfy me, and that I wouldn’t absolutely devour a normal size loaf in less than half a day😂
No but in all seriousness! It’s so cute✨
Half a day!? That's forever!
maryyy omg i've missed your content fr, i've seen every single one, when i saw this i was like MARYYYY LMAOOOO
I’ve been moving house! 😭😭 it took over my life so I haven’t been able to make so many videos. I’ve been posting bread on my Insta stories though. Check my highlights! The bread always continues 😄
@@MaryGraceBread don't worry girl, sending you energy for moving, cuz it's tiring! checking your Instagram rn 🏃🏻
It made me so happy to see you using cast iron skillets! I cannot afford a Dutch oven, and I have felt almost like doing it this way would be pointless or never work. You have given me hope!
on a budget, the extra-deep oval or square 1-use baking tins also work surprisingly well. They dont hold their heat, but they heat up instantly.
Keep an eye out at thrift stores/charity shops. Most of my cast iron comes from such places. They can be restored and reseasoned even when they look rusty. RUclips tells you how. 😊👍
@@thekingsdaughter4233 Thanks, i will peruse a few and see what
I find!
Haven’t baked sourdough since 2020, jumped back in with this recipe and it turned out to be the best loaf I’ve ever made!! Thank you 🎉
Perfect! Great for beginners like me to get the hang of it. When you are learning it can be wasteful with full recipes when things don’t go as planned. This way we can still learn and not be so wasteful!
It’s so interesting to hear how everyone does their sourdough folds differently! I was taught food every half hour 4 times and then do the bulk rise. It’s so cool how it still turns into a lovely loaf of bread every time with small tweaks!
Just when I think this channel can't get any better... It's just me eating bread and as a treat.
Also a great idea for experimenting with different temperatures & hydration levels! It can be done yeah!
If you're the only one in your house that likes to eat bread... The others need to go.
Agreed!
There's nothing wrong with not liking bread, I personally love it but them not liking it isn't hurting anyone bruh
@@nightmareHS it's hurting me. Deep
@@kc13658 not funny but stop bruh
Oh! How I love bread
That loaf is adorable! Half the size but still earns the full sized CHOMP! as always, ❤🤗
I could listen to your voice all day making bread
Salt inhibits power of your rising agent, yeast or sourdough. I’d mix it in at the end of mixing in flour and see if you get an even better rise out of your simply gorgeous mini loaf! It’s beautiful!!
ruclips.net/user/shortsBSRjERrxlfo?feature=share
I like doing it this way cos it’s more practical for me and I haven’t found a difference 💗💗💗💗
Beautiful bread. Fresh out of oven and some cold butter🤤🤤
I love baking mini loaves. Nice one, Mary!
That's what we call a dinner roll in my household lol
YESS MARY! Thank you! Your awesome baker I've ever seen! I love your bread!
My favorite thing is to make two mini loaves! That way I can save one from getting stale right away when I cut into it and have it a couple of days later.
I subscribed purely to hear your voice. That, and I absolutely love sourdough! 😊💜
Love it
You make me crave bread every day
Looks Yummy
Perfect bread bowl!!!
If I am going to go through ALL that work, I want at least a weeks worth of bread! Grin
Perfect bread bowls
You are so lovely and blessed.
I applaud people who invest thismany hours in making a bread loaf. I just go to the bakery nearby and buy one.
We call that a bread bowl here in the states best with clam chowder!😅
this is the loaf of sadness
I can smell videos and photos and this one was so strong 🥲😌 I want fresh bread now 😩
You’ve inspired me to start making bread
I’ve made simple bread but still haven’t made sour dough
The way it fills up the house with smells is like nothing I’ve experienced before.
Exactly what i was looking for!! A friend gave me some of her starter, so i want to make some of mine and hers (hers is older and I've no doubt better!🥰) just to taste the differences 😊 but it's just me and my hubby and i will eat too much😊 plus, bread flour is expensive, so this is a nice tester of sorts, if that makes sense. Could use it for trying new flavors and things too.
Most importantly, i know it's a recipe i can trust, and i definitely appreciate that!!!
Thank you!!!
Ideas on how much this smaller loaf would go for?
You are too cute. And hell smart too. May u live the best of life 🙏🏻💝👍🏻
I just tried this recipe, still in progress. Hope it turns out okay because I want to gift it to someone tomorrow. It’s the cutest and smallest bread I ever made. I had to adjust a little because every flour is different/takes more or less water. I hope it’ll be good after a good amount of folds. Thanks for the recipe ❤ I love your content. I saw the kickstarter project way too late to donate and get my own copy. (I live in Germany). But i hope to purchase your ebook once it’s out.
Much love. Thank you :)
Looks. Good 👍 You mad it look easy.
Very nice.
Mary, I just love the fact you find so much enjoyment in the kitchen baking bread. I remember fondly learning how to kneed bread so much so I did a class "show and tell"
in the 2nd grade.
Thanks for the recipe and the video!
I will need this recipe because there are 4 people living in my house and im the only who can eat bread because my parents and my sister have celiac disease so they can't eat wheat...
I really love your videos and your lovely style how you make them.
KEEP GOING ❤❤❤
I do several folds over 3-4 hours or sometimes whatever timing suits my schedule. I like a mix of flours rye, wheat and white flour (the most amount of the three flours) with some ground flax seed and salt. Really good. I make a high hydration dough.
I am going to try your single loaf it looks very good!! Thanks for the recipe!!
No need to wait so much. I do my sourdough in just 3-4h. Depends on temperature and sourdough grams
Maybe she really likes that fermented tangy taste that comes from letting the dough rise a couple more times and that's why she let's it sit for that long? I don't have the patience for longer than 2 hours tho🙈
ty
i wish i have patience like her coz idk if i can wait that long to eat bread,id rather buy😁
Accent is Aussie/London. Am I wrong?
Love these posts… inspiring
Have you ever tried doing really detailed designs on your loafs
Thank you
Yaaaasssss Mary! I have been waiting for this for so long!
Lol you look like my cello teacher 🤣 😂 😆 well tuder!!!:)
Agreed!
I love your voice
That’s for me.
Thank you for this! May I ask what type of flour you use for your starter?
Pretty! And the bread’s cool too. Why do you coat it with so much flour? I’m guessing the answer is it comes out better. And I don’t spray mine either. I’m gonna change all that. I’ll
Let ya know. Thank You. ❤
How do you know if your dough is ready?
Mary I’ve just found your shorts - do you share a recipe for us coeliacs who can’t do wheat or soy flour?
Thanks
Mary, do you cover this when putting it into the fridge? Would love to try this! Keep up the great content 👍🏼
This comment is old but yes cover when put in the fridge. Leaving the bread uncovered (whether in the fridge or room temp) crates a hard layer on top from the dough drying out.
220 is not too bad, I thought it would be more! I just need a dutch oven. And an oven. That works.
I hv bn searching for single person mini loaf for a long time. Thk God I found yr video. Wd it be possible for u to give measurements in spoon size and cup / glass size pls. I don't hv a weighing machine
Hiiii Mary ❤
i just buy regular sized big loaves, keep them in the fridge and eat them for like 2 weeks lol
Would it be possible to get the recipe using yeast instead of sourdough starter?
If you’re the only one who eats bread in your house, you’re probably the only person in your house. Everyone loves bread.
Would it be possible to just cut a regular recipe in quarters & get four small loaves?
@marygracebread what’s the reason for spraying water to the dough before covering with your combe cooker?
Okay, quick question, I see that you spritz your dough with water before baking it, what does that do? Does it make it darker? Crispier? Love your content btw! Your energy is so calming✨
The Crust gets a little shinier than without, and the bread has more time to rise in the oven, before getting hard due to the heat. Thereby the bread is fluffier
im from Washington state . Don't understand the recipe because we are brought up without using grams , dang it
My sourdough starter seems to be soupy instead of thick any help you can give me. I sure would appreciate it.
I wonder if it would make a good bread bowl?
🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
Hi Mary .. can we make bread with a poolish with your method ? If so where can I find the amounts and the baking time etc etc thks
When you leave in the fridge over night, do you keep it uncovered?
quite presumptuous of you to assume a bread of that size will simply be enough to fulfill my needs- I need two normal sized loaves, at least
if i don’t put it in the fridge after all the stretches and folds over the course of 4-6 hours, how long can i leave it out for at room temp ?
I wish there was a sourdough with a softer crust because I can't eat these at all :(
Is there no bulk rise?
What’s the oven temp in Fahrenheit?
Seems like that’s too hot too long?
How do you make your sourdough starter?
When you take it put the fridge, do you wait until it reaches room temp. or immediately start baking?
What is a Dutch oven? Of I do t have one what can I use instead?
Is dutch oven mandatory for this recipe?
I wish I were ur neighbor
I would buy ur bread 🥖 instead of going to the store
Ur bread looks sooo yummy
question, what pama do you use whenever you bake?
Do we need a Dutch oven
Do I have to let the bread sit in the fridge overnight or could it just rest for a few hours?
I'm stymied by how to bake multiple mini loaves, specifically bread bowls for chili. I've done tiny boules [5 in a 8qt dutch oven] but they would hold maybe 3/4 cup, which is too little for my gluttonous kith & kin.
Can I double this recipe?
What do you spray the loaf with before you put it into the oven?
Can someone explain the importance of using a sourdough basket for the fridge rise?
I just using a metal bowl with a towel for my first one. Thanks!
this is fine! the basket or bowl is just something that’ll help keep the dough’s shape while it slowly rises.
Good day ! thanks for sharing, i would like to double confirmed about the WATER is 200g and FLOUR is 270g right ? kindly advise. thanks
It’s Way too wet. Think best to 1/2 a full recipe.
Thanks
@@kkpaineMine was so wet too so I took off 50g of water and it was easier to work with.
Do you use organic flour?
Hi..... Quick question... I don't have a Dutch oven... Would it still be okay just to bake it like Normal loaf??
I’m balking in muffin tin w/muffin tin cover in a toaster oven.
Can you please explain why you need to proof it over night? My starter was always good and made great pancakes and muffins but I attempted large loaves twice following 2 different recipes and they came out Very Very sour both times. So I gave up.
I think it was the overnight proofing that was too much and caused souring. I rested it with the folding for 6hrs one time and 4 hrs the next time with over night proofing. And they came out very bad both times
Does it have to go in the fridge overnight? Can I prep the dough in the morning and allow for it to proof in the counter after the stretch and folds? Can I the. Bake it for dinner? No overnight fridge proofing??
You don’t have to proof it overnight in the fridge. It is done to develop a more tangy taste, but proofing it in room temp for a few hours (about 3-4hrs) will do just fine for dinner!
Hi Mary. 🖐️🙂
So what happens if we don't have a a dutch oven just a normal one
I don't have a dutch oven, what other pan can I use
You need a oven safe pot with a lid.
What kind of flour do you use?
Thats a lot of starter! I find that that amount would acidify my gluten and make the dough too erm, loose like cement. Is it because I use off the fridge starter and shouldve made a fresh strong starter first?