I’ve been studying your book and made my first loaf. I followed step by step for the master loaf. Obviously my newbie technique needs work, I’m guessing it began in the shaggy dough stage ..perhaps I didn’t mix it enough. My dough never became a bowl filler. It remained like a ball. I carried on with the subsequent steps and it rose a bit in the oven (measured about 6” at peak high and 6”wide) but dough was rather dense. I’ll give it another go🙏🏽🙏🏽
Thanks for all of your guidance around proper proofing- it’s made a huge difference in my end product. Also- just used the oval Falcon enamel pan to bake my first Batard and I’m leaving dutch oven baking behind for now! ps great sweatshirt
I have a question about proofing regarding your video with Bertie vs this one. In that video, the proofed doughs were at a higher level than this. I am a little confused as to what the difference might be. Thank you for sharing all of your experience and knowledge. So appreciated!
@@MB-yt4mq hi, thank you 🙏🏻 I’ll reply to your email too, but ‘around the same size’ is fine, don’t get too fixed on an exact height, it’s far more important to ensure than the doughs doubles in size and is a good structure.
Hi elaine. When you say in your master recipe that your do an 8-10hr bulk ferment at room temp, are you starting that 8hrs from when you mix your dough or when you finish your stretch and folds?
@@foodbodSourdough I can't seem to find your bowl. The link you provided isn't good any longer. I live in the US.. all I can find on Amazon is a 9 and a half inch by 4 and a half inch... or a 9 inch by 3 and a half inch. Which one would be equivalent to yours?
I don't see the mentioned link for the bowl you use. Also, often when my dough has doubled and in the estimated time (I'm learning) the surface when I use a finger poke test, is still sticky. Is that normal? My baked loaves have looked and tasted good. Thanks!
Hi, can you let me know what country you are in and I can give you a link. And forget the poke test, it’s not relevant at this point, and all that matters is how you loaves bake, so if they’re good, everything is great. You are doing fab 👍🏻 x
I read on your website that you first ferment your dough in RT for x hours (not sure exactly how many), folding along the way - THEN ferment it overnight, also in RT (or a bit lower). Most recipes only call for appr 6h RT fermentation before retard so it seems to me that your bulk fermentation is really long...I don't understand why it doesn't overproof.
Thank you for your comment. It doesn’t over prove because I use a small amount of starter and I always watch the room temperature, which is also why room temperature is always referred to in my recipes.
Excellent demonstration!
Thank you 🥰🥰🥰
I’ve been studying your book and made my first loaf. I followed step by step for the master loaf. Obviously my newbie technique needs work, I’m guessing it began in the shaggy dough stage ..perhaps I didn’t mix it enough. My dough never became a bowl filler. It remained like a ball. I carried on with the subsequent steps and it rose a bit in the oven (measured about 6” at peak high and 6”wide) but dough was rather dense. I’ll give it another go🙏🏽🙏🏽
Well done for giving it a go, and do keep going 👍🏻👍🏻👍🏻 if the dough didn’t change, maybe it needed longer to prove?
Great video, I've never seen such a simple but effective example of shaping!!
Thank you 🥰🥰🥰
Thank you so much for this demonstration!!!
I hope it’s useful ☺️
Thanks for all of your guidance around proper proofing- it’s made a huge difference in my end product. Also- just used the oval Falcon enamel pan to bake my first Batard and I’m leaving dutch oven baking behind for now!
ps great sweatshirt
Thank you so much 🥰🥰🥰
Thanks Elaine for another fabulous video!!
Thank you 🙏🏻🙏🏻☺️☺️
Love your methods Elaine 🙏🏻😍
Thank you 🥰🥰
Love your methods , love your videos 🙏
Thank you 🥰
Great information, thank you!
Thank you 🥰🥰🙏🏻🙏🏻
I have a question about proofing regarding your video with Bertie vs this one. In that video, the proofed doughs were at a higher level than this. I am a little confused as to what the difference might be. Thank you for sharing all of your experience and knowledge. So appreciated!
@@MB-yt4mq hi, thank you 🙏🏻 I’ll reply to your email too, but ‘around the same size’ is fine, don’t get too fixed on an exact height, it’s far more important to ensure than the doughs doubles in size and is a good structure.
@@foodbodSourdough Thank you . That helps me. I am often guilty of focusing on small details.
@@MB-yt4mq I can see that 🙏🏻 it’s easy to overthink sourdough which will only spoil the whole experience…
@@foodbodSourdough Totally guilty as my wife tells me all the time!!
@@MB-yt4mq aha 😉
I love your videos. Thank you so much. Does the company you use for your flours ship to the USA? If not what flour do you recommend?
Thank you 🙏🏻🙏🏻 sadly they don’t yet, but King Arthur bread flour works brilliantly x
Can’t seem to find the link to the glass bowls…can you help? Thanks
Sure, this is them: ecobaker.co.uk/shop/duralex-lys/
On AMAZON FOR £7.95 inc postage
Thank you! Ps I wonder whether it would be a good idea to proof it overnight inside a cupboard or oven, especially in winter rather than the worktop?
Hi, you could use a warm space for a period of the proving time but not all night, it would be far too long and the dough risks over proving
What methods do you recommend for keeping the dough proofing temp cooler overnight in our very warm Australian environment
Hi, this is my suggestion: foodbodsourdough.com/making-sourdough-in-hot-temperatures/
Hi elaine. When you say in your master recipe that your do an 8-10hr bulk ferment at room temp, are you starting that 8hrs from when you mix your dough or when you finish your stretch and folds?
Hi, from when I’ve finished the pulls and folds 👍🏻
Thank you so much, I really appreciate your reply. Your videos have been the most helpful of any I've seen
@@jedge7079 thank you 🙏🏻 if you refer to my website too the steps are all there 👍🏻
If I need to double or quadruple your recipe, can I do it in one large container or do I need to do it 1 recipe per 1 bowl?
You can do either 👍🏻👍🏻
Which of your books do you refer to in this video? Also, where can I buy the enamel covered pot?
@@jellyfish2b sorry, I can’t remember 😄
Where is the world are you and I can send a link for the pot?
First of all, what book were you referring to in the video and I would prefer not to put my email on RUclips thank you
@@jellyfish2b I wasn’t asking you to - if you can tell me here where you are I will post the relevant link here for you…
@@jellyfish2b as this was from 2 years ago, it was either my wholegrain book or my whisperer book
Hi there can’t find the name of the bowl/where you got it from ? Thank you 😊
Hi, if you can tell me where you are, I might be able to send you a link?
@@foodbodSourdough I can't seem to find your bowl. The link you provided isn't good any longer. I live in the US.. all I can find on Amazon is a 9 and a half inch by 4 and a half inch... or a 9 inch by 3 and a half inch. Which one would be equivalent to yours?
California usa
@@jellyfish2b great, you can find everything I use here in the US: shanassourdough.myshopify.com
Do you have any suggestions for still using over proofed dough? Focaccia bread? I don’t like to throw it out but don’t know an alternative.
Yes, definitely focaccia or flatbreads 👍🏻
I don't see the mentioned link for the bowl you use. Also, often when my dough has doubled and in the estimated time (I'm learning) the surface when I use a finger poke test, is still sticky. Is that normal? My baked loaves have looked and tasted good. Thanks!
Hi, can you let me know what country you are in and I can give you a link.
And forget the poke test, it’s not relevant at this point, and all that matters is how you loaves bake, so if they’re good, everything is great. You are doing fab 👍🏻 x
Can you give us the link for the bowl for USA.
I read on your website that you first ferment your dough in RT for x hours (not sure exactly how many), folding along the way - THEN ferment it overnight, also in RT (or a bit lower). Most recipes only call for appr 6h RT fermentation before retard so it seems to me that your bulk fermentation is really long...I don't understand why it doesn't overproof.
Thank you for your comment. It doesn’t over prove because I use a small amount of starter and I always watch the room temperature, which is also why room temperature is always referred to in my recipes.
What does RT stand for? Room temperature?