Thank you so much!! Congratulations on making your second loaf!! That is absolutely amazing! Sourdough is the best! I'm so glad you enjoyed my video and that it helped you! ❤️
You most definitely can make amazing sourdough! It's a bit of trial and error sometimes but I'm happy offer advice along the way as needed! I can't wait to hear how your first try turns out!
can't wait to make this. my starter is about ready and was wondering, since this is my first time making sourdough, I WANT to make the 2 loaves, but while one of the loaves is baking what do you do with the other dough? let it rest covered? refrigerate? please let me know asap. one more question, do you refrigerate your starter the night before baking bread? thanks in advance for your help!!
Hi there! Since both loaves are refrigerated overnight while one is baking you just keep the other in the fridge! When you bake the loaves you take them straight from the fridge, score them and then place them right into the hot Dutch oven! I don’t refrigerate my starter the night before baking! I feed it the night before and leave it on the counter to rise overnight so it’s ready to go in the morning ☺️
Thank you so much for the feedback! I added the link for the scale in the description box now 😊! Sorry I didn't have it there initially! Its from amazon, I love it! Let me know if you have any trouble finding it!
Very nice crumb!!!! Very pretty design. I’m so new at sourdough, but some improvement after the 7th try. I see so many nice loaves on line, but me? Disappointing. However, not giving up
Thank you so much! It took me months of trial and error to make a successful loaf I was proud of so don’t feel bad! I’d be more than happy to try to help you more! If you search @casacalifano on Instagram you can send me a DM with pictures of your bread I will give you any advice I can! It really helps me to see what your loaves are coming out like so I know what to tell you to try changing ☺️
@@casacalifano thank you so much for your willingness to help me. I will send you a pic when my daughter is able to help me sending the pic. I’m 73 and not to savy with today’s tech. I really appreciate it 🫶🏼
@@KatlynAnn figuring out the timing takes a little but of trial and error but great job even being able to recognize that your bread was under fermented. That can be really hard for beginners! Try an additional hour or 2 next time of counter rest time and see how that works for you!
Your starter looks so strong and happy. As a newbie I am looking for as much help as possible. My starter is 5 weeks old but not nearly as happy as yours. Any suggestions on how to make her happier. Thank you.
Can you give me a little bit of info on what type of flour you're feeding your starter, how much starter water and flour are you adding for a feed, and how often are you feeding it? That will help me give you advice 😊
Yes! You can divide everything in half to make just one! Great question! I like to make two and freeze the extra one! These thaw beautifully! Or you can slice it up and then just toast the slices right from frozen whenever you want! 😊
Hi I have questions my dough is sticky and my starter isn’t very active, and how do I get it ready to bake bread. It took me two weeks to get active starter it’s just not real bubbly.
I’m wondering if you go through a bulk fermentation process after stretch and folds and before shaping. I see you let it rest for only an hour but most videos/pages says about 2-5 hours depending on the temperate of your home. Is the one hour sufficient since it’s going to be in the fridge overnight after shaping ?
Do you have an Amazon storefront with all the baking items you use? Not sure how it works with RUclips, but if you have an Instagram with affiliate link - that would so amazing!
I do! I have it linked in the description box of this video! And on my Instagram which is @CasaCalifano! I’ll try to post the link directly here as well! Thank you so much ❤️
Do you always do a pre-shape and a final shape? That is how i learned but have since seen so many videos that streamline the process and only do one shaping. Im getting great results with one but maybe i should go back to the basics and it would be even better. Thoughts...?
I usually do a pre-shape and a final shape if I am making multiple loaves at once since I have to cut and divide them. If I just make one I'll often just do one shaping. I have once or twice only done one shaping after dividing and my bread has turned out great… I suppose its more habit and the fact that I try to get as much surface tension as possible for decorative scoring! If what youre doing is yielding great results there's no need to change it but you can always experiment a little and see if you think the two step process gives enough difference to make it worth it! 😊
@casacalifano thank you! I love how you take the time to answer all questions. I'm a new baker but I did your pumpkin recipe and and and 11 large loaves for a craft fair last week and sold out in 2 hours and made over $400 !
@@Lisainmilw69 OMG!! CONGRATULATIONS!!!! That is absolutely amazing!! You rock!! I'm so happy to answer any questions I can, and connect with people I'm having the best time! 😊
Hello! Any advice on how to feed to get a stronger starter? I started with the Ballerina Farm dehydrated started and initially revived via their instructions. My life is crazy with 2 babies so honestly, I only have time to feed 1x /day! I hate wasting so much discard… so everyday I start with 25g starter, then add 50g water, 50g flour.. I just recently started that about 8 days ago because my starter was looking blah. Now it’s revived more and does get bubbly and double in size.. not sure what ratio I should feed it now that it’s happier! (I was doing 15g starter, 63g water, 70g flour). I use room temp bottled spring water and just target brand all purpose flour. (When cooking I use King Arthur bread flour). I have only made your sourdough bread bowl recipe and I always cut in half so I make 3 small loafs! I would prefer to play with a smaller starter amount since I only make 1 loaf or 3 small bread bowls at a time!! I can only make bread on the weekends because of our busy schedule, so I hate wasting so much discard!!! Ha Any advice welcome!
Sure! I'd be happy to help! I recommend feeding a 1:5:5 ratio once a day. So with that I would feed 5g starter 25g flour 25g water. The 1:5:5 ratio gives your starter more food so it will take longer for it to rise and then fall completely so you only need to feed it once every 24 hours. This will easily give you enough to make 1 loaf at a time. you can just feed 25g starter 50g water 50g flour the night before you want to make bread so you have enough bubbly starter in the morning to use. Does that make sense?
My starter is only 50g starter, 50g flour, 50g water. To be able to make your recipe do I feed the starter more the day before to end up with a bigger quantity in the morning?
Yes!! Exactly!! The night before baking you can feed 50g starter 100g flour 100g water and you'll have enough to bake and some leftover to keep the starter going 😊
You’re so welcome! It’s in the description box now. Keep in mind its a very tentative schedule! You’ll have to adjust to your starter and your home environment. I’m going to make more videos in the future that will hopefully help with that! Sourdough is a lot of trial and error.
You can add inclusions during the second and third stretch and folds or you can add them in during the first shaping in each of the layers! I really dont measure inclusions by weight I just measure by heart and eye 🤣. I will definitely make a video showing this!
Higher hydration will definitely help give you a more open crumb! You can also add in an autolyse at the beginning of your dough making! Try working your way up to 75% hydration! Maybe start with 72% and see how that goes and then increase to 75%. Let me know how that works for you!
Im new to soughdough. I thought that the dough had to bulk ferment for at least a few hours to overnight, depending on the temperature. What makes it not needed here? I really like that it is not needed honestly.
Hi Leslie! So technically bulk fermentation starts as soon as the starter in added to the dough. After the final stretch and fold I rest the dough for an hour which is all I need for the remaining bulk fermentation time. You may need longer than this depending on your starter and your environment. I usually recommend between 1-4 hours. Figuring out the perfect timing for you takes a little bit of trial and error! I hope that helps! Let me know if you have any other questions I can help answer 😊
Hi again! If I am following your recipe exactly to a T … what does it mean if my dough is still really sticky and not a taut ball at end of process… when I do the final shaping it doesn’t hold its shape it seems to flatten much more than yours. Do I add more flour?
Hi there! If your dough is really sticky that likely means that your flour cannot hold as much water as mine does. Rather than adding more flour you'll want to decrease the water in the recipe instead. Rather than 750g of water try 650 or 675g next time and see how that goes! You can always add a little extra water if needed if the dough seems too dry. If you increase the amount of flour it will mess up the recipe percentages in regards to the amount of starter and salt so you'll want to leave those three the same. I hope that helps! Let me know I'm here to help! ❤
After you've completed all of the stretch and folds you dont need to keep folding if you dont see bubbles but you'll need to let it rest on the counter for longer before you start shaping 😊 I hope that helps?
Bread flour has a higher gluten content and is therefore stronger so it can hold more water as well as hold its shape more! I’ve seen people use all purpose for sourdough too! It’s not that you can’t you’ll just have a better result for an artisan loaf with bread flour ☺️ if you choose to use all purpose flour I recommend lowering the water by about 100g and then adding more very slowly as needed!
Omggg all was perfect until i had to preshape and all i have is an absolute sticky mess and the dough is stuck all over my counter , I don't understand everything was perfect up until now , I think at this point my dough is ruined , i had followed another channel and everything was fine from start to finish , I don't know why I changed it up .. if it ain't broke don't fix it .. this is a lot of work for it to fail at this point ..
Most likely the dough had a little too much water for what your flour could hold. I would try again with less water or you can of course go back to the recipe that was previously working for you. Sourdough has so many variables it takes some experimenting to get it just right for your unique environment.
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Love your video very clear instructions thank you
I made my second loaf of sourdough today and your recipe and technique is the bomb!!!
Thank you so much!! Congratulations on making your second loaf!! That is absolutely amazing! Sourdough is the best! I'm so glad you enjoyed my video and that it helped you! ❤️
You are a great teacher. Loving this channel ❤ tysm
Fantastic video bread looks amazing i will follow your steps.
Thank you so much!! Let me know how it turns out for you! I'm happy to answer any questions or help you troubleshoot if needed! 😊
Excellent video so easy to follow
Thank you so much! I'm so glad you enjoyed it! How did your bread turn out?
Thank you for this video!!!! So helpful for me as I’m just getting started!!!
Thank you so much!! I’m so glad it helped you!! ❤️❤️
Very good video babe!
🥰
Love this video! Simple yet so informative! Thank you so much! ❤
Thank YOU so much for taking the time to comment! I’m so glad you enjoyed the video! 🥰❤️
Excellent directions! I’m a beginner your directions give me hope that I can accomplish a beautiful, tasty loaf. Thank you
You most definitely can make amazing sourdough! It's a bit of trial and error sometimes but I'm happy offer advice along the way as needed! I can't wait to hear how your first try turns out!
I use those bowl covers as well “ showers caps!”
Amazing video! So helpful - you make it look easy! And the end product is just beautiful 😍
☺️❤️🥰
can't wait to make this. my starter is about ready and was wondering, since this is my first time making sourdough, I WANT to make the 2 loaves, but while one of the loaves is baking what do you do with the other dough? let it rest covered? refrigerate? please let me know asap. one more question, do you refrigerate your starter the night before baking bread? thanks in advance for your help!!
Hi there! Since both loaves are refrigerated overnight while one is baking you just keep the other in the fridge! When you bake the loaves you take them straight from the fridge, score them and then place them right into the hot Dutch oven! I don’t refrigerate my starter the night before baking! I feed it the night before and leave it on the counter to rise overnight so it’s ready to go in the morning ☺️
I hope that helps! Let me know if you have any more questions!
YOU ROCK thank you soooo much - I will update you sometime late tomorrow after I'm done baking :)@@casacalifano
@@donnautsch536 please do! I'd love to hear how your bread turns out!
Nice, very good and straightforward video! Where did you get that scale? I'm looking for a better one, like that one
Thank you so much for the feedback! I added the link for the scale in the description box now 😊! Sorry I didn't have it there initially! Its from amazon, I love it! Let me know if you have any trouble finding it!
I’m having trouble with my dough. It’s very sticky and yours doesn’t look at sticky as mine. I added the correct ratios. Any advice?
Can you do a video on sourdough starter feeding routines? And discard? Those are the most confusing to me
Yes! I can definitely do that! I will try to film as many educational videos on the beginning steps like this as soon as I can! 😊
Very nice crumb!!!! Very pretty design. I’m so new at sourdough, but some improvement after the 7th try. I see so many nice loaves on line, but me? Disappointing. However, not giving up
Thank you so much! It took me months of trial and error to make a successful loaf I was proud of so don’t feel bad! I’d be more than happy to try to help you more! If you search @casacalifano on Instagram you can send me a DM with pictures of your bread I will give you any advice I can! It really helps me to see what your loaves are coming out like so I know what to tell you to try changing ☺️
@@casacalifano thank you so much for your willingness to help me. I will send you a pic when my daughter is able to help me sending the pic. I’m 73 and not to savy with today’s tech. I really appreciate it 🫶🏼
What if I only want to make 1 loaf? Can I just cut the recipe ingredients in half? Thank you for your wonderful videos!🫶🏼
Thank you so much!! You can for sure halve the recipe for just one loaf!!❤️
doing this recipe today!
How did it turn out?
@@casacalifano i under fermented it… new at sourdough making so trying to see how long to ferment it for! it still tasted super good!!
@@KatlynAnn figuring out the timing takes a little but of trial and error but great job even being able to recognize that your bread was under fermented. That can be really hard for beginners! Try an additional hour or 2 next time of counter rest time and see how that works for you!
@@casacalifano thanks a ton!! love your channel and i’ll comment back when i make a loaf that looks like yours! LOL!
thank you
So glad you liked the video!
What size banneton baskets are those?
Your starter looks so strong and happy. As a newbie I am looking for as much help as possible. My starter is 5 weeks old but not nearly as happy as yours. Any suggestions on how to make her happier. Thank you.
Can you give me a little bit of info on what type of flour you're feeding your starter, how much starter water and flour are you adding for a feed, and how often are you feeding it? That will help me give you advice 😊
I want to make just one loaf do I divide all the ingredients by 2. Thanks
Yes! You can divide everything in half to make just one! Great question!
I like to make two and freeze the extra one! These thaw beautifully! Or you can slice it up and then just toast the slices right from frozen whenever you want! 😊
Hi I have questions my dough is sticky and my starter isn’t very active, and how do I get it ready to bake bread. It took me two weeks to get active starter it’s just not real bubbly.
How big is your banneton? And do you have the Amazon link for the disposable covers?
I’m wondering if you go through a bulk fermentation process after stretch and folds and before shaping. I see you let it rest for only an hour but most videos/pages says about 2-5 hours depending on the temperate of your home. Is the one hour sufficient since it’s going to be in the fridge overnight after shaping ?
Do you have an Amazon storefront with all the baking items you use? Not sure how it works with RUclips, but if you have an Instagram with affiliate link - that would so amazing!
I do! I have it linked in the description box of this video! And on my Instagram which is @CasaCalifano! I’ll try to post the link directly here as well! Thank you so much ❤️
www.amazon.com/shop/casacalifano
Do you always do a pre-shape and a final shape? That is how i learned but have since seen so many videos that streamline the process and only do one shaping. Im getting great results with one but maybe i should go back to the basics and it would be even better. Thoughts...?
I usually do a pre-shape and a final shape if I am making multiple loaves at once since I have to cut and divide them. If I just make one I'll often just do one shaping. I have once or twice only done one shaping after dividing and my bread has turned out great… I suppose its more habit and the fact that I try to get as much surface tension as possible for decorative scoring!
If what youre doing is yielding great results there's no need to change it but you can always experiment a little and see if you think the two step process gives enough difference to make it worth it! 😊
@casacalifano thank you! I love how you take the time to answer all questions. I'm a new baker but I did your pumpkin recipe and and and 11 large loaves for a craft fair last week and sold out in 2 hours and made over $400 !
@@Lisainmilw69 OMG!! CONGRATULATIONS!!!! That is absolutely amazing!! You rock!!
I'm so happy to answer any questions I can, and connect with people I'm having the best time! 😊
Hello! Any advice on how to feed to get a stronger starter?
I started with the Ballerina Farm dehydrated started and initially revived via their instructions.
My life is crazy with 2 babies so honestly, I only have time to feed 1x /day! I hate wasting so much discard… so everyday I start with 25g starter, then add 50g water, 50g flour.. I just recently started that about 8 days ago because my starter was looking blah. Now it’s revived more and does get bubbly and double in size.. not sure what ratio I should feed it now that it’s happier! (I was doing 15g starter, 63g water, 70g flour). I use room temp bottled spring water and just target brand all purpose flour. (When cooking I use King Arthur bread flour).
I have only made your sourdough bread bowl recipe and I always cut in half so I make 3 small loafs! I would prefer to play with a smaller starter amount since I only make 1 loaf or 3 small bread bowls at a time!! I can only make bread on the weekends because of our busy schedule, so I hate wasting so much discard!!! Ha
Any advice welcome!
Sure! I'd be happy to help! I recommend feeding a 1:5:5 ratio once a day. So with that I would feed 5g starter 25g flour 25g water. The 1:5:5 ratio gives your starter more food so it will take longer for it to rise and then fall completely so you only need to feed it once every 24 hours. This will easily give you enough to make 1 loaf at a time. you can just feed 25g starter 50g water 50g flour the night before you want to make bread so you have enough bubbly starter in the morning to use. Does that make sense?
Yes!!! Thank you so much! ❤️
My starter is only 50g starter, 50g flour, 50g water. To be able to make your recipe do I feed the starter more the day before to end up with a bigger quantity in the morning?
Yes!! Exactly!! The night before baking you can feed 50g starter 100g flour 100g water and you'll have enough to bake and some leftover to keep the starter going 😊
I love this and can't wait to try it! Do you happen to have a timeline for this video? Thanks 🙂
Thanks so much girly!! Do you mean time stamps for the video itself or a written out simple timeline for the recipe?
@@casacalifano Written out please
@@TWHwmn sure! I’ll work on that! I’ll ❤️ your comment once I add it to the description box ☺️
@@casacalifano Thank for doing this!
You’re so welcome! It’s in the description box now. Keep in mind its a very tentative schedule! You’ll have to adjust to your starter and your home environment. I’m going to make more videos in the future that will hopefully help with that! Sourdough is a lot of trial and error.
What was the ambient room temperature when bulk fermenting?
Usually around 74°f ☺️ I usually warm my water up a bit when making the dough which helps move things along as well
At what point would we add inclusions and how much would you recommend adding? I'm wanting to do a jalapeno and cheddar loaf
You can add inclusions during the second and third stretch and folds or you can add them in during the first shaping in each of the layers! I really dont measure inclusions by weight I just measure by heart and eye 🤣. I will definitely make a video showing this!
I dont get large holes in my bread .Is it because i do 70 percent hydration and not high hydration
Higher hydration will definitely help give you a more open crumb! You can also add in an autolyse at the beginning of your dough making! Try working your way up to 75% hydration! Maybe start with 72% and see how that goes and then increase to 75%. Let me know how that works for you!
Im new to soughdough. I thought that the dough had to bulk ferment for at least a few hours to overnight, depending on the temperature. What makes it not needed here? I really like that it is not needed honestly.
Hi Leslie! So technically bulk fermentation starts as soon as the starter in added to the dough. After the final stretch and fold I rest the dough for an hour which is all I need for the remaining bulk fermentation time. You may need longer than this depending on your starter and your environment. I usually recommend between 1-4 hours. Figuring out the perfect timing for you takes a little bit of trial and error! I hope that helps! Let me know if you have any other questions I can help answer 😊
In your recipe you refrigerate over night. Which is correct?
Hi again! If I am following your recipe exactly to a T … what does it mean if my dough is still really sticky and not a taut ball at end of process… when I do the final shaping it doesn’t hold its shape it seems to flatten much more than yours. Do I add more flour?
Hi there! If your dough is really sticky that likely means that your flour cannot hold as much water as mine does. Rather than adding more flour you'll want to decrease the water in the recipe instead. Rather than 750g of water try 650 or 675g next time and see how that goes! You can always add a little extra water if needed if the dough seems too dry.
If you increase the amount of flour it will mess up the recipe percentages in regards to the amount of starter and salt so you'll want to leave those three the same.
I hope that helps! Let me know I'm here to help! ❤
Ok perfect, that makes sense. Thank you again!!!
@@MakingMemories11 of course! I'm so happy to help! Let me know how that works out!
My question is what if you don't see bubbles yet? Do we keep folding?
After you've completed all of the stretch and folds you dont need to keep folding if you dont see bubbles but you'll need to let it rest on the counter for longer before you start shaping 😊 I hope that helps?
3:42pm
???
Why not all-purpose flour? It's what I have lying around at any given time.
Bread flour has a higher gluten content and is therefore stronger so it can hold more water as well as hold its shape more! I’ve seen people use all purpose for sourdough too! It’s not that you can’t you’ll just have a better result for an artisan loaf with bread flour ☺️ if you choose to use all purpose flour I recommend lowering the water by about 100g and then adding more very slowly as needed!
Omggg all was perfect until i had to preshape and all i have is an absolute sticky mess and the dough is stuck all over my counter , I don't understand everything was perfect up until now , I think at this point my dough is ruined , i had followed another channel and everything was fine from start to finish , I don't know why I changed it up .. if it ain't broke don't fix it .. this is a lot of work for it to fail at this point ..
Most likely the dough had a little too much water for what your flour could hold. I would try again with less water or you can of course go back to the recipe that was previously working for you. Sourdough has so many variables it takes some experimenting to get it just right for your unique environment.
I had the same issue. I think I may have gotten my starter too late after its peak
Why doesn’t my dough rise that much. ?
You maybe don’t have a strong starter , just a thought .