I am in NC and was so happy to learn your flour came from NC! I will try to reach out and support them. Thanks for a great video of real mom with a busy working schedule still trying to put homemade goodness on the table! Can't wait to try this. I still work full time but am trying hard to make/cook as much from scratch as I can! You are awesome! Thank you so much!
Thank you so much for your kind words! I’m so glad to hear you’re close enough to support them! Don’t hesitate to reach out if you have questions, I’m so happy to help! And I’d love to hear how it goes! ☺️
82 year old (old man) who has been baking my own bread for a few years and just started to venture into sourdough. Thanks for the video, every little bit helps.
Wow, they look amazing!! I saw you break a few "rules" and see how much oven spring you got anyway. They really look awesome. I'm really enjoying your bread baking videos.
Awww, thank you so much! Sometimes I think the process can be over complicated and it’s ok to make adjustments to keep it simple…and still have success! So glad you’re enjoying the videos. More coming that are in the works! 🤗
@@farmbread I look forward to it! I was for sure you were going to throw them in the freezer for a few minutes before scoring and when they came out so beautifully..... it's just shows how each kitchen is so different. I think we start to learn from people in different areas of the country and world and things they may really need to do, maybe you (I) don't. So we think something is absolutely necessary until we don't have time for that step and try it anyway and find out, no it really wasn't necessary all this time. That's the beauty about bread, that I can tell so far... it's going to be good anyway. Even if it sticks to your banneton basket and comes out a gloopy mess - it still rises baking beautifully and tastes delicious.
Yes!! Well said! ☺️ There’s definitely some trial and error- but that’s with anything in life, right?! And sometimes our biggest mistake is what turns out to be the best thing yet! 🥰
Before I learned how to make sourdough I used to make the no knead yeasted bread which sits on the counter overnight. I wondered if that same technique worked for sourdough and you've just demonstrated that it does. I'm definitely going to try this!
Hi There! There are two types I use and they both work great. No seasoning is needed. From Breadtopia: breadtopia.com/store/breadtopia-cloche-bread-baker-oblong/ And from Amazon: amzn.to/3PNwOwS (Affiliate link) Let me know if you have any other questions! Thanks so much!☺️
Could you list the name of the metal proofing pan and the name of the clay bakers … newbie tooo but this helps a lot. What’s the oven temp and complete bake time? Appreciate your video a lot!!
Hi There! Thanks so much! The bowl I use is actually part of my mixer (The Ankarsrum) but you can use any bowl with plastic wrap. I've tried using a damp cloth but it doesn't seal as well, so I recommend plastic wrap under a cloth. The clay bakers are from from Breadtopia and are oblong cloches. breadtopia.com/store/breadtopia-cloche-bread-baker-oblong/ Bake at 450. Covered for the first 20 minutes and then uncovered for ~30 minutes more. Depending on your oven, you may want to reduce the uncovered time by a few minutes. Let me know if you try and how it goes! Thanks so much for watching! :)
VERY VERY GOOD! I have been working on learning to bake bread ( for quite a while) . It is not as easy as it looks! I too love my Ankershrum. I was wondering why you used the danish wish and not the "shrum"? Also, it seems that you did not knead the dough like you do on non-sour dough recipes. Any advise is greatly appreciated! Thank you for you effort to help us! Sub'd and T-Up !
Thank you so much! I’m so happy to help! A lot of people have asked that question, I guess it’s just habitual for me to use my Danish whisk but you definitely can use the Ank! With these simple Sourdough recipes you do not need to knead the dough. The initial folding is all it requires before the bulk rise and then another fold to shape the dough before the proof. Sourdough is really quite amazingly simple in this respect! ☺️
Hi There! Thanks for reaching out from Hong Kong! After the initial mix, I let my dough rest for ~30 minutes. Then I shape the dough quickly into a smooth ball before letting it rise for 8 - 10 hours. :)
Hi! The recipe and instructions are in the video description. Let me know if you have any other questions! Thanks! Recipe for Everyday Sourdough (adapted from Artisan Sourdough Made Simple): Ingredients 50g bubbly, active starter 350g warm water 500g bread flour 9g sea salt Directions In a large bowl whisk the starter and water together - I like to use a Danish dough whisk. Add the flour and salt, and mix together as best you can with the whisk. Finish by mixing by hand to fully blend the dry and wet ingredients. Cover with a damp towel and let rest for ~30 minutes. After ~30 minutes, shape the dough into a smooth ball by folding over each side. This takes about 15 seconds. Cover the bowl with plastic wrap. (I've found that a damp cloth doesn't work as well at this stage as it dries during the rise and the dough can develop a dry top layer). Let the dough rise for 8 - 10 hours. I've let my dough go 12 hours in the winter...so you may need to adjust depending on the temperature of your environment. (Warmer temps = shorter, cooler temps = longer rise) After the bulk rise, your dough will have some large air bubbles just under the surface and will be about double in size. Gently push the dough onto a floured surface to shape it for the proof. Fold over each side of the dough, shaping it to match the shape of your proofing basket. Flip the dough over, and let it rest for about 5 - 10 minutes. Dust your proofing basket with flour. Gently lift the dough up using a bench scraper and place it in your basket, seam side up. Cover with a tea towel and let it rest for about 30 minutes - 1 hour. At this stage, I typically preheat my oven (and baking cloche or pot) to 450 degrees f. I place my proofing basket on the top of the stove to aid in the final proof. The dough will be ready to bake once it's about 1.5 X the size and slightly puffy. You can push down gently on the dough, and it will bounce back. Depending on what you are using to bake your bread, you may want to use a cloche or a dutch oven type baking pot with a lid. (If using a baking pot, consider lining your pot with parchment paper). When ready to bake, remove the cloche/pot from the oven carefully, and remove the lid. Empty the dough from the proofing basket into the cloche/pot. Score the top of your dough lengthwise with a lame, razor or sharp knife. Cover and bake on center rack for 20 minutes. Uncover and bake for an additional 30 minutes. Remove from the oven and let cool for 1 hour before slicing (if you can wait that long!) :)
What's the temperature in your house? I live in a really hot area and leaving it out the whole day turns it pretty much into liquid (too much acid in the dough).
Ah, you would want to reduce the bulk rise. That has happened to me when I’ve let my dough rise too long as well. Our home temperature is roughly 68. If you have an area that’s cooler in your home (cellar?), you could try putting it there for the bulk rise and proof. Best of luck- let me know if you find a solution!
@@farmbread thank you! I've been putting it in a cooler bag w an ice pack to keep it around 77 degrees...still trying to get the bulk fermentation timing right.
You’re not the first to ask! I probably should use the mixer, I have historically hand mixed my sourdoughs so I automatically just do that. It would work fine though, there’s no technical reason that I don’t use the mixer. ☺️
I’ve always wondered what difference a long proof in the refrigerator made. I’ve been too impatient to leave the dough in the fridge overnight. My bread tastes great to me. Do you notice any difference in your bread? I’m still new to this sourdough thing, but I’m definitely hooked.
@@pattyfigarola5057 It's addictive for sure! :) I typically let all of my sourdough breads rise between 8-12 hours. Before I started this new schedule, I would mix in the evenings and let my dough rise overnight, and proof/bake the next morning. But in general, no I haven't really noticed any difference in taste. The biggest difference would be in the dough's texture. Hopefully I answered your question!
Nice video, I just love that it’s from a regular mom/wife and not a professional videographer’s studio. Please keep them coming!
Thank you so much- that means a lot to me! 🤗🥰
I am in NC and was so happy to learn your flour came from NC! I will try to reach out and support them. Thanks for a great video of real mom with a busy working schedule still trying to put homemade goodness on the table! Can't wait to try this. I still work full time but am trying hard to make/cook as much from scratch as I can! You are awesome! Thank you so much!
Thank you so much for your kind words! I’m so glad to hear you’re close enough to support them! Don’t hesitate to reach out if you have questions, I’m so happy to help! And I’d love to hear how it goes! ☺️
82 year old (old man) who has been baking my own bread for a few years and just started to venture into sourdough. Thanks for the video, every little bit helps.
Thank you so much! Don’t hesitate to reach out with questions! Happy holidays!!
Wow, they look amazing!! I saw you break a few "rules" and see how much oven spring you got anyway. They really look awesome. I'm really enjoying your bread baking videos.
Awww, thank you so much! Sometimes I think the process can be over complicated and it’s ok to make adjustments to keep it simple…and still have success! So glad you’re enjoying the videos. More coming that are in the works! 🤗
@@farmbread I look forward to it! I was for sure you were going to throw them in the freezer for a few minutes before scoring and when they came out so beautifully..... it's just shows how each kitchen is so different. I think we start to learn from people in different areas of the country and world and things they may really need to do, maybe you (I) don't. So we think something is absolutely necessary until we don't have time for that step and try it anyway and find out, no it really wasn't necessary all this time. That's the beauty about bread, that I can tell so far... it's going to be good anyway. Even if it sticks to your banneton basket and comes out a gloopy mess - it still rises baking beautifully and tastes delicious.
Yes!! Well said! ☺️ There’s definitely some trial and error- but that’s with anything in life, right?! And sometimes our biggest mistake is what turns out to be the best thing yet! 🥰
I love your technique! It seems simple and straight forward and gets perfect results. Thank you!
Thank you so much! It doesn’t need to be complicated. The simplicity is what makes it so rewarding!
Before I learned how to make sourdough I used to make the no knead yeasted bread which sits on the counter overnight. I wondered if that same technique worked for sourdough and you've just demonstrated that it does. I'm definitely going to try this!
So happy to hear it! ☺️
Wonderful breads! Some information for the terra-cotta baking forms would be much appreciated 😊
Thank you so much! I use the oblong cloches from Breadtopia. Here’s a link:
breadtopia.com/store/breadtopia-cloche-bread-baker-oblong/
☺️
@@farmbread Thank you! Unfortunately they won’t ship outside the US & Canada 🫤. Happy baking ✌🏼🙂
@@patrikSMD oh, I’m sorry about that! Hopefully you can find another source that’s more local to you. Happy baking to you as well! And happy new year!
Thanks I will try this will be my 3rd bread, 1st one was beautiful, 2nd horrible regards from Fayetteville no
The trials and tribulations of sourdough! I hope this helps! Let me know how it goes! ☺️
Do you have a link to those beautiful bread bakers? And do you season them at all? Thank you! 🙏🏻
Hi There! There are two types I use and they both work great. No seasoning is needed.
From Breadtopia:
breadtopia.com/store/breadtopia-cloche-bread-baker-oblong/
And from Amazon: amzn.to/3PNwOwS
(Affiliate link)
Let me know if you have any other questions! Thanks so much!☺️
Could you list the name of the metal proofing pan and the name of the clay bakers … newbie tooo but this helps a lot. What’s the oven temp and complete bake time? Appreciate your video a lot!!
Hi There! Thanks so much! The bowl I use is actually part of my mixer (The Ankarsrum) but you can use any bowl with plastic wrap. I've tried using a damp cloth but it doesn't seal as well, so I recommend plastic wrap under a cloth.
The clay bakers are from from Breadtopia and are oblong cloches. breadtopia.com/store/breadtopia-cloche-bread-baker-oblong/
Bake at 450. Covered for the first 20 minutes and then uncovered for ~30 minutes more. Depending on your oven, you may want to reduce the uncovered time by a few minutes.
Let me know if you try and how it goes! Thanks so much for watching! :)
VERY VERY GOOD! I have been working on learning to bake bread ( for quite a while) . It is not as easy as it looks! I too love my Ankershrum. I was wondering why you used the danish wish and not the "shrum"? Also, it seems that you did not knead the dough like you do on non-sour dough recipes. Any advise is greatly appreciated! Thank you for you effort to help us! Sub'd and T-Up !
Thank you so much! I’m so happy to help!
A lot of people have asked that question, I guess it’s just habitual for me to use my Danish whisk but you definitely can use the Ank!
With these simple Sourdough recipes you do not need to knead the dough. The initial folding is all it requires before the bulk rise and then another fold to shape the dough before the proof. Sourdough is really quite amazingly simple in this respect!
☺️
hi….how long did you rest your dough after your first mix? thanks! following you from Hong Kong!
Hi There! Thanks for reaching out from Hong Kong! After the initial mix, I let my dough rest for ~30 minutes. Then I shape the dough quickly into a smooth ball before letting it rise for 8 - 10 hours. :)
What is the recipe for the sourdough mix you add how do you make it,?
Hi! The recipe and instructions are in the video description. Let me know if you have any other questions! Thanks!
Recipe for Everyday Sourdough (adapted from Artisan Sourdough Made Simple):
Ingredients
50g bubbly, active starter
350g warm water
500g bread flour
9g sea salt
Directions
In a large bowl whisk the starter and water together - I like to use a Danish dough whisk.
Add the flour and salt, and mix together as best you can with the whisk. Finish by mixing by hand to fully blend the dry and wet ingredients. Cover with a damp towel and let rest for ~30 minutes.
After ~30 minutes, shape the dough into a smooth ball by folding over each side. This takes about 15 seconds. Cover the bowl with plastic wrap. (I've found that a damp cloth doesn't work as well at this stage as it dries during the rise and the dough can develop a dry top layer). Let the dough rise for 8 - 10 hours. I've let my dough go 12 hours in the winter...so you may need to adjust depending on the temperature of your environment. (Warmer temps = shorter, cooler temps = longer rise)
After the bulk rise, your dough will have some large air bubbles just under the surface and will be about double in size. Gently push the dough onto a floured surface to shape it for the proof. Fold over each side of the dough, shaping it to match the shape of your proofing basket. Flip the dough over, and let it rest for about 5 - 10 minutes. Dust your proofing basket with flour.
Gently lift the dough up using a bench scraper and place it in your basket, seam side up. Cover with a tea towel and let it rest for about 30 minutes - 1 hour.
At this stage, I typically preheat my oven (and baking cloche or pot) to 450 degrees f. I place my proofing basket on the top of the stove to aid in the final proof. The dough will be ready to bake once it's about 1.5 X the size and slightly puffy. You can push down gently on the dough, and it will bounce back.
Depending on what you are using to bake your bread, you may want to use a cloche or a dutch oven type baking pot with a lid. (If using a baking pot, consider lining your pot with parchment paper).
When ready to bake, remove the cloche/pot from the oven carefully, and remove the lid. Empty the dough from the proofing basket into the cloche/pot. Score the top of your dough lengthwise with a lame, razor or sharp knife. Cover and bake on center rack for 20 minutes. Uncover and bake for an additional 30 minutes.
Remove from the oven and let cool for 1 hour before slicing (if you can wait that long!) :)
What's the temperature in your house? I live in a really hot area and leaving it out the whole day turns it pretty much into liquid (too much acid in the dough).
Ah, you would want to reduce the bulk rise. That has happened to me when I’ve let my dough rise too long as well. Our home temperature is roughly 68. If you have an area that’s cooler in your home (cellar?), you could try putting it there for the bulk rise and proof. Best of luck- let me know if you find a solution!
@@farmbread thank you! I've been putting it in a cooler bag w an ice pack to keep it around 77 degrees...still trying to get the bulk fermentation timing right.
How come you don’t use your Ankarsrum mixer to mix the ingredients together?
You’re not the first to ask! I probably should use the mixer, I have historically hand mixed my sourdoughs so I automatically just do that. It would work fine though, there’s no technical reason that I don’t use the mixer. ☺️
Recipe?
Yes - good reminder! I'll add it to the description! :)
So no refrigerator time, what is the temperature in the room it stayed in?
Nope, no refrigerator time! Our kitchen is roughly 68 degrees f. Hope that helps!
@@farmbread Thank you, the bread looks great!
Thank you so much, if you try it let me know how it goes!
I’ve always wondered what difference a long proof in the refrigerator made. I’ve been too impatient to leave the dough in the fridge overnight. My bread tastes great to me. Do you notice any difference in your bread? I’m still new to this sourdough thing, but I’m definitely hooked.
@@pattyfigarola5057 It's addictive for sure! :) I typically let all of my sourdough breads rise between 8-12 hours. Before I started this new schedule, I would mix in the evenings and let my dough rise overnight, and proof/bake the next morning. But in general, no I haven't really noticed any difference in taste. The biggest difference would be in the dough's texture. Hopefully I answered your question!
COVID they definitely got the Covid.
Fortunately it wasn’t!