cross section cut is so important for this amazing bread. I missed this kind of videos. No music, no annoying stories. Straight up bread and baking. Beautiful
Darn, my dough is at the bulk rise stage but I only used 50 g of starter as indicated in the video. I see the recipe says 100 g. Will my sour dough loaf be a flop ??
cross section cut is so important for this amazing bread. I missed this kind of videos. No music, no annoying stories. Straight up bread and baking. Beautiful
I have the cut in a short if you wanna see it! ☺️
I cant wait to try this!! Thank you for the recipe!!
Looks amazing
Thank you!
Yum
The written recipe says 100g starter and the video 50g. Which is the correct amount
Written 100g - 50g is a typo ☺️
Darn, my dough is at the bulk rise stage but I only used 50 g of starter as indicated in the video. I see the recipe says 100 g. Will my sour dough loaf be a flop ??
@@kathylipp8127 no you’re good! It’ll just need to bulk ferment longer.
@@SpellboundSourdough I baked this morning, turned out fabulous ! Thank you 😊
Do you do the 5 or 7 min scoring as well?
@@melaniesmiley3055 I used to but I haven’t recently. The swirl does come out more even with the rescore though!
Didn’t get to see it rise and come out of oven, and cut down the middle!