The Best Everyday Sourdough (using unfed starter) is Pain De Campagne
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- Опубликовано: 12 июн 2024
- Have you heard of Pain De Campagne? It might be the only sourdough bread recipe you'll ever need. Martin is in our kitchen to show you how easy it is to make this "everyday loaf," which effortlessly fits within the cracks of your daily routine. Using unrefreshed (unfed) sourdough starter, minimal kneading, and long fermentation, this recipe can be adapted to your own schedule - which means you may very well find yourself baking this bread weekly (or even daily!).
Recipe link: bakewith.us/PainDeCampagneYT
Blog link: bakewith.us/BlogMauraBrickmanYT
Bread Flour: bakewith.us/BreadFlourCampagneYT
White Whole Wheat Flour: bakewith.us/WhiteWholeWheatCa...
Extra Large Dough-Rising Bucket: bakewith.us/DoughRisingBucket...
Brotform and Liner Set: bakewith.us/BrotformLinerSetC...
Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:53: Introduction to Pain De Campagne
0:54-2:04: What is unrefreshed or unfed starter?
2:05-2:38: Making the bread dough with starter
2:39-4:14: Making the first two folds of the dough
4:15-5:32: Folding for a third time and resting to rise
5:33-8:08: Dividing and pre-shaping the dough into two loaves
8:09-10:28: Shaping the loaves and placing in brotform baskets
10:29-12:24: Scoring the loaves and placing in the oven
12:25-13:46: Baking the boule in a covered pan and the batard on a peel
13:47: Voila! Two baked loaves of Pain De Campagne sourdough
This is the only person I follow when baking bread. His process comes out every time. Thank you for your videos.
Martin, I have watched a lot of your baking videos and they are really great. I love how you make baking simple and accessible to the novice baker. I have been baking everyday for a few months now as it has become a meditation for me and I watch videos to give me inspiration. I think it is great you got your family involved during the pandemic baking, what a great way to turn a negative into a positive. I look forward to trying some of your different recipes for bread. I hope you and your family are well! :)
Martin…can’t thank you enough my friend. Every recipe of yours I try has increased my baking skills tenfold. Very easy to learn and get great results without any prior experience making bread.
this guy is a very good teacher. very detailed, step by step and why.
Fantastic recipe and process. I’m 20+ years bread baking and this one is a keeper! Thanks KAF, Martin, and Maura!
Thank YOU for baking with us 🧡! -🍮Nicole
This is by far the best guide for making this type of bread I have seen. I started my sourdough journey like a lot of others in 2020. I have made some great loaves and a lot of really bad ones. I picked up a lot of things from this video, especially with pre-shaping, that I have been doing incorrectly or could do better. I'm a huge fan of everything King Arthur. You guys rock!
I never pre-shape. No value added. I figured that out after baking and experimenting with one (at least) loaf a week for 2 years. It does nothing. It’s all about the temps, hydration, and of course starter activity. Great videography. Thanks.
Good to know thanks!
This video takes the mystique out of artisanal bread baking. Finest crumb I’ve baked since looking at you tube sourdough recipes. Salute!
Hi, Gisel! This recipe calls for unfed/discarded started but you'll find the process detailed in the blog article, linked in this video. This should help steer you in the right direction for the the kind of starter that would be a good fit. Looking forward to learning and baking with you 🧡 -🍮Nicole
Martin, I'm getting the hang of the Pan de Cristal bread and each time I make it (3 times now), it improves. There's a connection now to see, feel and smell when the process is ready for the next step. And I'm feeding friends and family at the same time. It's a lovely bread with a crisp crust, soft and airy inside. Can't believe how 'light' in weight it is. Like air!!! You've got the best tutorials out there. Thank you.
Thanks, Paula! Tell your friends! And happy baking! Martin@KABC
My bread gets almost solid in the fridge and it fails to rise. I followed the exact recipe. The dough rose in the first 12h had bubbles and all but got very sticky so had to add more flour to shape it. In the fridge it rises very little. I tried 4 times so far with different recipes including this one. Tried different flours toom What am I doing wrong? I just started 2 weeks ago and haven't eaten a single bread. Thanks
Hi Raluca! We're sorry to hear that you're having some trouble! We'd recommend trying to resist adding too much additional flour while shaping the dough, too much flour can impede the rise of the dough. Check out Martin's 5 Tips for Working with High Hydration Dough video for some help in this area: ruclips.net/video/WQvym-wMEFA/видео.html We hope this can help! Kindly, -👩🍳Morgan
@@ralucamaria7438 "followed the exact recipe"
"I had to add more flour"
🤔
@@ralucamaria7438 your fridge is too cold?
I’ve been baking bread for 23 years and this recipe blows my mind. I’d given up on sourdough because it’s such a time kill to either feed it every day to keep it fresh, or spend 3 days waking it back up from the fridge before it’s usable again. Guess who has 2 thumbs and is getting a sourdough starter going this week to make this bread. This lady, right here, that’s who. I can’t wait for a nice slice of fresh sourdough toast slathered in butter. Nom nom nom
That's so exciting! We can't wait to hear how your loaf turns out. 💛 -🍮Kat
@@KingArthurBakingCompany Thanks, Kat and Lily! I did try to lower the liquid to 70% also upped the starter just a tad. It's beautiful and I'm super happy with it! I read through the comments on this video and that also helped ALOT! Will keep perfecting and thanks again for your help!!
Down to earth, fast, informative, no nonsense, entertaining. Amazing looking bread/ recipes, new subscriber. I'm a BIG fan. Thank you.
Thank you! This was a great success! I usually bake discard bread in pans every week but I think that this will be a regular treat on the weekends from now on. A very tasty and extremely photogenic loaf!
Great video. The unfed starter takes so much of the fear out of the process.
Hi, Maggie! The amount of seeds and any other additions varies by recipe. Martin has a blog article about ways to switch up your bread that includes modifying Pain De Campagne in different ways: www.kingarthurbaking.com/blog/2020/10/28/3-ways-to-switch-up-your-bread-baking. Let us know how you shake it up 🧡 Happy baking! -🍮Nicole
ABSOLUTELY, HANDS DOWN, THE BEST BREAD RECIPE EVER! Thank you King Arthur and Martin!
Aw, we're so happy to hear you love this recipe just as much as we do! 😀 -👩🍳Kat
Thumbs Up for this lesson. Thankyou Martin.
I retired a year ago and your video made me change my mind i am opening a artisanale boulangerie in Largo FL
Haha, we never retire from baking! Bread for life. 😁 -👩🍳Kat
I'm still working on my Pan de Cristal from last time, sourdough next. Thanks Martin
Awesome video Martin! Made two Pan de Cristals the other day while my starter has been developing over the past few weeks for sourdough. Can’t wait to try your recipe! Very helpful and to the point!
Great instructions no filler
I'm in the middle of following this recipe, and I can't wait to bake and eat!
Would love to have seen a cross section. Thanks for posting!
How was it? 😊
Bruh that moonwalk transition had me rolling 🤣
Love your recipes and clear instructions
I recently started my sourdough journey and I'm so glad I came across this video. Martin does a great job explaining it, and I just made my 1st ever bake using my starter and it turned out great. Thanks for sharing this knowledge!
We're so glad to hear you're finding it helpful! -🍮Kat
Martin, loving the update videos, fun vibe! In your blog on this recipe, you adjust the recipe using whole grains as well as adjust the amount of starter/water. I have found that using your adjusted recipe with increased sourdough starter (100 g), I get a much quicker overnight rise. I've been tweaking this recipe to include preferments (cranberries, etc.) and am attempting to get my baseline bread to be more predictable. I do use a Brod & Taylor proofer (game changer) to control temp. variable, but .... long way around to the question.... am wondering IF I use the Pain de recipe but want to use more starter for better proofing, do any of the other measurements change? will using more starter affect the amount of water I use in the final mix?
Thanks for being such a stellar resource for all level of baker!
Hi, Sandra! You can store leftover bread, loosely wrapped, for several days on the counter or freeze for longer storage. This bread benefits from a brief blast of heat from the oven before being served, when it comes out of the freezer or you're enjoying a few days after baking. We hope you love this one! -🍮Nicole
Thats not possible with wholemeal bread. It wont behave like that. Could you do a same vid but with wholemeal spelt flour? Would love to learn from your experience.
Hi, Skavi! I'm happy to pass this suggestion along to our team for you. -👩🍳Kat
Excelente vídeo, me ha encantado la técnica que usa para hacer el pan.
This was such a great, easy to understand and helpful video. Thank you so much! I subscribed.
I’ve decided this is my staple bread. Occasionally I’ll make No-Knead Everything Bagel Bread, but I always come back to this. When I want a sandwich bread I have successfully baked it in a loaf pan! I cover it for the 1st 20 minutes 😋
Considering two 12-hour breaks, you have quite big cracks in a day 😂
Lovely bread, gonna try it soon!
This was the most awesome video! It made me so happy! I have just started making sourdough and was needed to double my recipes and I wanted to make an oval and round loaf AND I did not always want to have to use a dutch oven. This had everything I needed to do all of that!! Thanks!!
We're thrilled to hear you found it helpful, Jenee! Best of luck on your sourdough adventures; it really is such a fun way to bake! 😊 -👩🍳Kat
Nice loaves - I can see that there are so many ways to make this bread - you made it look easy! Thanks
If I want bread that day, and I want it to have that sourdough taste of feel I just use dark Mexican beer for the liquid and every single time people think of sourdough
I know the airy big bubbles are vogue and it's useful for like tappas style eating and makes for great Instagram, but honestly I prefer my sourdough much denser.
I’ve been making bread since I was a kid but everything changed with Nancy Silverton’s Breads from the La Brea Bakery in the mid 90’s. My bread baking skills have been growing ever since.
I love making the KAF yeasted Harvest Grains loaf . Love the tips!
Fantastic content Martin, really appreciate you debunking a lot of the sacred cows around sourdough bread making. I started questioning the logic of discarding starter in my mind over the last year or so. Surprise surprise I found that ‘discard’ is unnecessary and in fact produces excellent flavour bread. I now longer waste any starter at all, just needs you to think and plan. Thank you for the expert level validation.
Appreciative amateur bread student, David
Martin, thank you very much for sharing this recipe. I made it and it tasted very delicious. I used ARW untreated flour and hard white wheat for whole wheat portion, If my eldest son likes it for his work sandwiches, I will be making it regularly. Currently I have been making Baguettes De Tradition for my son.
MUST try this!
Martin, you can't just bake your bread without cutting it at the end, this is like a torture to me dude... please make sure you cut the bread you bake next time
Thanks for joining us! I cut the bread at the beginning of the video, it's in the intro. Happy baking! Martin@KABC
@@breadwright put it at the end too in my opinion, that’s the money shot!
@@leighbee13 I totally agree!
@@breadwright you barely showed the crumb at the beginning and it’s the end crumb which is never representative of what the real internal structure is. C’mon dude! You know this.
My one and only attempt at bread using only sourdough starter was a disaster. This gives me hope.
As I say in the video, at home we call this BREAD. ❤
This video did not disappoint - I even got to see your dough pats (my favorite part). I learned a lot of what I know about baking by watching you with your son. I figured if he could do it, so could I. I’m going to try this this weekend. Question - if proofing in a bread proofer, what temp would you recommend? My kitchen is about 68. Thank you!
@@pattyfigarola5057 72F should be fine-if you go warmer, just decrease your timing and look for a 1.5 to 2x rise. So glad to have you along for the baking journey, Patty. We’re bringing a much taller version of Arlo back for a video in the coming months. Stay tuned!
Happy baking!
Martin
Fantastic! 💚🤗 Thank You very much! 🙏 I love your videos!! 💜😊
Looks so easy!
I am a french sourdough baker. Your bread has too big holes for its own good, and the crust shows too much residual sugar. Use 72% water as compared to flour in weight for the starter. Raise your loaf for 10 hours at room temp.
I’m making this today❣️ Well started last night really. I’ve never really doubled a sd recipe loaf so it was nice to find your recipe. I love to give bread as gifts so it’s nice to gift myself. Sourdough is great for the gut…best bread ever! Thank you so much for your guidance. I learn something new everyday. Knowledge is Power! 🙏🏽🙋🏻♀️👍🏽
You're most welcome, Maria! It's a joy to share our knowledge with you 😄 Happy baking! -🥐Lily
I can taste it through the screen. Yumm.
Love your work, brother. Thank you. Bloody brilliant!
Thanks so much! -👩🍳Kat
I really enjoy this series, it is full of clear explanations! I am now less fearful of making bread
You can do it! Happy baking 🧡 -🍮Nicole
Always great info coming from you and this channel. I'm trying this recipe!
Woohoo! We'd loaf to know how your bake goes, Keith! -🥐Lily
I love making following don’t be a bread hostage blog. That bread is a staple in our home.
Video & written instructions perfectly done and include important details and helpful hints. Best of all, this is a GREAT recipe that doesn’t require you to be held hostage at home for hours and is very tasty! As suggested, this may well be my new go-to sourdough recipe - THANKS!!!
We're so thrilled to hear that you enjoyed this recipe and video, Mary! Thanks for baking along with us! -👩🍳Morgan
Best bread that I make. Thank you for this video!
It's our pleasure, Paula! We're glad you're enjoying this recipe 😄 -🥐Lily
The best bread recipe ever I love it and it's my first time making sourdough.
That's wonderful to hear! 😀 -👩🍳Kat
Thank you for your recipe❤
Thank you for baking along with us, Sagar! -🍮Nicole
Ooh, I like the score on the round loaf, I am going to use that for my next bake.
Awesome love it
Thanks. New Subscriber. Always looking for easy, simple methods. Yours is one of those.
Welcome! Wishing you many delicious loaves and tasty bakes 😄✨ -🍮Nicole
Ohhh need the slice shot… then the butter. Amazing will try love the water tips.
💛💛💛 -🍮Kat
My favorite sourdough recipe, hands down!
Thank you for baking this delicious bread with us! -🍮Nicole
I love sourdough bread. Sourdough starter is amazing
It really is, Lin! Happy baking 🧡 -🍮Nicole
Great video, thank you for posting. Would be nice to see the interior crumb, and/or cutting into the loaf.
We'll take that under advisement for future videos! As a general rule, you don't ever want to cut bread until it's completely cooled, but what's the magic of video editing for if not time travel, right? 😁 -👩🍳Kat
Beautiful loaves!
💛💛💛 -🍮Kat
This is my favorite recipe because it is simple and good. I love seeing the video of the process as I picked up a few tips. Thank you!
We're excited to see all you bake, Terrie! 😄 -🥐Lily
@@KingArthurBakingCompany0:@KingArthurBaking Company04
Ismsundari want to try out the novices sour dough bread,so could you help me
Really enjoyed the content. After making about 30 sourdoughs with varying degrees of success , the mention about fermentation times during the seasons was useful, especially being in UK where it is still cold at present. Going to get starter out of fridge and give this a whirl this weekend. Thanks again.
We'd love to know how it goes 🧡 Happy baking, Philip! -🍮Nicole
Top notch video. Thank you
It's our pleasure 🧡 Happy baking! -🍮Nicole
Finally someone who knows what there talking about,I’ve been doing it very similar and making a great bread but lacked in my shaping.thanks for showing your way.
We're thrilled that we could be that missing (now found) puzzle piece, Jim! Please share how your bakes go 😄🍞 -🥐Lily
Looks so good
Let us know if you give it a try! -🍮Nicole
I started a loaf yesterday, using only AP flour, and baked it today; this is the best bread I have ever made!
Woohoo!! We're so thrilled that you enjoyed this recipe! -👩🍳Morgan
I may be able to do this one
Well done , this recipe looks amazing special un refresh starter , I need to watch a our different hydration , also if you have videos about maintaining starter , thank you .
THANKS TO SHARE 💯❤
just finished this recipe without noting the % of inoculation.. day 2 and I am wondering why this glob is not fermenting so back to recipe and noted that this is only 4% inoculation.
If the normal inoculation is 20% then we have 5 times as much time to get the whole thing done.
That's the beauty for me because I have time to get other things done and also bake bread! Love that!
Excellent, very detailed guide.
Happy baking, Thomas! -🍮Nicole
@@KingArthurBakingCompany thanks. I have trouble starting sourdough... it goes mouldy each time.... really frustrating. Tried like 6 times and still dont know what im doing wrong. Perhaps a detailed vid on sourdough starting?
Hi, Thomas! We have a great blog article on sourdough troubleshooting, with excellent photos as visual queues for what going right or wrong. Here is part one of that resource: www.kingarthurbaking.com/blog/2018/03/09/sourdough-starter-troubleshooting and part 2: www.kingarthurbaking.com/blog/2018/03/12/sourdough-starter-troubleshooting-part-2. We hope this helps! -🍮Nicole
@@KingArthurBakingCompany nice!
Started with pan de crystal. Moving onto this next. Thanks
Thank you for baking along with us! -🍮Nicole
Great video, full of details 👏 ! If we'd like to put seeds inside the bread, how many grams should be?
Great video, sourdough is easy as long as you're organised and can plot in the long fermentation time.
Just one suggestion to anyone watching and hasn't got any equipment, I'd suggest getting a baking steel as it will last a lifetime unlike a baking stone. Far too many RUclipsrs get paid by cast iron companies to make the Dutch oven method seem indispensable when it really isn't. My baking steel and a very shallow half pan filled with hot water give great results. And the steel is fantastic for making pizza. Have been baking my own for over two years and it's wonderful, reminds me so much of my granny who baked every couple of weeks in a communal wood fired oven in Northern Greece. And it also freezes really well...so slice it and freeze it if you can't eat the loaf in 3-4 days.
Happy baking.
The dutch oven method works great for round loaves. I use a dutch oven primarily as I don't have a stone or steel. I have an enameled dutch oven that I picked up for about $40 US. It's a great bread baking vessel and can be used for stove to oven cooking (stews, roasts, etc).
@@coryfrey5797 cast iron ones have a larger thermal mass which is useful...just get dismayed by people spending tonnes of money on a single purpose utensil. But whatever works for each of our ovens for the lowest amount of outlay/flexibility is the right one 😉
If you have an electric oven I agree that a steel or stone is a good option. For gas ovens, however, a covered baker will give a better result (that's why I showed both options). Sounds like you've got your bread figured out, George. Happy baking! Martin@KABC
@@breadwrightit's such a joy to bake bread, thanks for all the inspiration and really enjoyed your book too.
@@georgekoutsoudopoulos Thanks buddy, really appreciate the kindness!
Well thank you , one out and other still in fridge . I m in Uk not as brown as yours turned out but looks good .
I’ve made this recipe many times and love it! Would love to adapt or convert to a 50/50 whole wheat loaf. Any suggestions? Thanks !
You'll just need some more water to hydrate the whole wheat properly, experiment and find out what works for you!
When the pandemic started I believe it was yourself along with your son who did this video? This is the method I use today to make my sourdough. Thank you!
That's us! He's almost my height now. Thanks for engaging, Debbie! Happy baking, Martin
@@breadwright You both helped me a lot. I had just got my sourdough to where I could make a loaf. I was unsuccessful until I saw your video. Seems like forever ago and your son was so cute shaping the dough. I hope he’s doing well!❤️
Lovely. Good to see a video come through from you all. You make working with an 80% hydration loaf so easy. Definitely going to try this recipe. I wonder if I could do this with some starter I keep from my feeds in the freezer if I defrost it 1st? Regards Lee
Hey Lee, thanks so much for joining us. In my experience, freezing causes too much yeast die-off to make it worth the risk of time and ingredients. For best results, use some starter that's been fed, healthy, and happy in the past 7 days or so. There is additional information in the blog and recipe. I think you'll find this dough quite manageable if made with bread flour. Happy baking! Martin@KABC
@@breadwright thanks so much for the advice. Looking forward to giving it a try.
I'm fairly new to bread baking and I have to say how easy your recepie was to follow not intimidating at all. My dough after it sat out overnight not only more than doubled in size but was full of air bubbles and had a beautiful domb on top. My 2 loaves are now in fridge for there 12 hour fermentation. My question is ive got my Dutch oven which is very easy to use but I also have a ceramic loaf baker which I've never used and bought second hand can you give me some tips in using it for one of my loaves. Thanks
I discovered this recipe a year plus ago and it is my go to. I call it my Lazy Boy Bread. I changed the recipe a bit using 700 grams of unbleached white and a mix of spelt, who,e wheat and rye for the 300 other grams. To max rise I make the shaping really taut. Honestly it’s difficult to tell the difference between these loaves and the various Tartine much more work and stretch and fold schedule ones I used to make. This recipe is a total game changer.
AW. Son of a baker.
Since my house is in the low 60's, I'm doing the bulk ferment inside the oven overnight while I sleep, then I'll proof in the baskets on my counter for 4-6 hours instead of in the fridge because I don't have room in the fridge right now, and it fits my schedule to speed up the proofing. I'll put them both in the freezer for 20 minutes before scoring, then bake after noon some time.
Classic
I liked this video...
This is the most flexible bread recipe I found so far. Most other recipes require the levain to be at its most active state before using it. Not here. I feed my levain a day or two before I plan to make bread and that's good enough. Also living in a colder climate I found that I can start at 9 pm and let the bread rise during the night and finish it early in the morning. I then put it in the fridge for a few hours before baking it at 4pm.
Thanks for giving this recipe a bake, Francois! -🍮Nicole
I didn’t hear a temperature
Wonder how this compares to Tartine sourdough in taste. It’s my go to, but this seems like you can start in morning, prep before bed and bake up next day.
I like the schedule added with Pan de Cristal - This would be helpful because this one still looks like some wee hours baking.
Not really. If you begin in the evening , say, at 7.00 pm then by 8 pm your are bulk fermenting. Next morning at 7.00 you pre-shaping and retarding before 8.00 AM. and by 7.00 in the evening you are baking. By eight o'clock the bread is cooling and so it's ready for the next day.
What a great bread and video. Thank you so much!
One question: what is your room temperature?
I would never get that much raise for those first 45 minutes during your folding phase. I keep my kitchen temp at under 70F.
Hi Monica! The kitchen in our studio is usually about 67°F. Kindly, -👩🍳Morgan
This looks great. I just have to get a good starter going as that's been a challenge for me. Any help or links much appreciated!
Hi there, Susan! We'd recommend checking out our Sourdough Baking Guide which covers everything from creating your starter to baking with it: www.kingarthurbaking.com/learn/guides/sourdough We hope this can help! -👩🍳Morgan
I like this guy, clear headed, if he ha an ego it's not on display....great !!
I’ve said it before, I will say it again, Martin you are the sourdough sage.
😂I am just a baker, still learning, happy to be on this journey. Thanks for your kindness. Martin
I gotta say I'm kind of disappointed we didn't get a second Moonwalk Interlude.😉
Wonderfully informative video!
I made this recipe a few weeks ago, but the timing didn't work out for me. I put too much starter in and the dough peaked while I was sleeping. The bread didn't rise much in the oven, but it tasted great.
Today I baked another loaf, carefully following the directions in the video and on the web page. This time the bread rose pretty well and had great oven spring. My first real ear. The flavor was fantastic and the bread was chewy. My best loaf yet and now I am ready to try it again.
I've watched many videos and read many articles about bread. King Arthur has proven to be the best resource available, whether it is sourdough, the classic sandwich loaf, pizza, all their great supplies, etc. Thank you!
I Enjoy seeing you video’s and learning how to make better bread. I’ve just recently changed to King Arthur flour. Love how my bread turns out. I would love to make sourdough bread, but have no starter or have ever made a starter. Do you have a video on how to starter for beginner?
Hi, Molly! You'll find our recipe for making your own starter here: www.kingarthurbaking.com/recipes/sourdough-starter-recipe and a video on maintaining your starter here: ruclips.net/video/5SFOCNNXrIU/видео.html. Please feel free to ask us questions here or give our free and friendly Baker's Hotline a call at 855-371-BAKE (2253). We look forward to assisting further on your sourdough adventure ⛵🍞! -🍮Nicole
Hi Martin, during the cold fermentation, is it possible to do up to 24 hours without over proofing?
Do you think you’ll ever do some gluten free baking videos? Your GF flour and recipes always turn out so great and I’d love to see more!
Hi there! Happy to pass along your suggestion to our team 😄 We'd also love to assist with if you have any questions about gluten-free baking. Let us know if you have any questions! -🍮Nicole
Hello Mr. Matin, I have some questions to ask you.
First of all, what are the amounts or proportions that you use to make that loaf of bread?
I would also like to know the degree of hydration you are using if it is 70% or more?
The cooking temperature and finally I would like to know after assembling the pieces of bread you place it in the fridge for what time you leave it fermenting in it, and if when you take it out of the fridge you cook it directly or leave it at room temperature so that acclimatize before cooking?
I see that you handle both the autolysis and the folds with great ease, which for a beginner is very difficult to do (although this has no science) but not knowing how to handle the dough, much less when to do something or not.
That makes everything difficult, which is why I thank you for your videos that teach us how to do it.
But I would like to know the quantities of your recipes so that in this way we know exactly how to proceed and have a good loaf as you do.
Thank you very much in advance for answering our questions and have an excellent day.
Greetings from California. José.
Blessings
its lovely.....its also a long process and a lot of work and requires special equipment as well as healthy carefully maintained sourdough starter and you need to plan your day around it.....only a professional baker gets loaves that look like that and you need to bake the same every day of the year....so you end up with enough bread for 2 or 3 families every day......baking bread with results like that every day is sort of utopia or else you are running a full time bakery boulangerie.....that's why its so lovely to live in France....you can buy living perfect bread like this every day of the year at the boulangerie one block away that somebody else has been up all night making as a perfect labor of love...there's nothing like it in the USA
I love your recipes but I’m impressed with the Moonwalk 😍