For the first time I realise importance of starter prep autolyse and stretch and fold to bake good open crust sourdough bread, no other bread videos explain in such details...
I have those same covers. I got them from the dollar store. Lol. When you’re mixing in the porridge are you basically gently folding it in? It’s kinda hard to tell because you speed the video up. Can’t wait to try this recipe. I have Indian corn I’m going to mill and use.
Great question - and in retrospect I know I should have slowed this part of the video to normal speed. It's a gentle folding right after incorporation of the salt, you are correct. Try to not over work the dough - you can even mix less than I show here. The subsequent coil folds will help distribute the porridge throughout the dough as well. Hope your Indian corn porridge loaf turned out awesome! :)
Just wow! I have heirloom corn that I grind myself. I make my own masa and tortillas. Cant’t wait to try out this recipe! Thank you so much. You are a sourdough Evangelist!
I do not believe this could be more clear! Seriously! wow. I'm pretty proud of the two loaves I did today, per your recipe/directions, we'll see how they turn out tomorrow. Not getting the same kind of oven spring yet, but I know it's my shaping that needs practice, and catching the dough at just the right time for shaping. I'm already 100% better than I was last week :)
@@FullProofBaking I got the oven spring with those last to bakes! I'll be posting them on my IG. I did one with an extended autolyse, and one with maybe 1 hour autolyse, adding the salt at the same time as the starter just to see the difference. Both looked amazing! I gave one away, so I'll never know the inside, but the other will be cut open today :) One I got the proof and shaping spot on, the other degassed a little, but sprung up in the oven! Thank you again for being so generous with your technique, methods and time. I know taking photos. making videos and replying to comments can be very time consuming and it doesn't go unappreciated! Thank you.
I am so happy - I saw your bake from last week on IG, it is stunning! Love your experiment too, I think it's wonderful to experiment with the different methods and find your favorite way of doing things
You can definitely use an oatmeal - this is one of my favorite porridges to use in this loaf (I omit the garlic in this case). A rice porridge sounds like an excellent substitution as well!
Kristen, this sounds amazing! I will be trying this soon! In one of your other videos you mention you use the 9" oval banneton, what brand do you use and do you like the liner better than using flour to line the banneton? Thanks for the great video! Dora
Thanks so much! I like to use the liner so that I don't have to over-flour the top of the dough... just for that nice clean rustic blistery look after baking :) I love the BreadBosses (10x6x4") or the slightly smaller basket by Lucky Clover Co (9x5x4")
Thanks for sharing. It looks great! I live in Spain where it's difficult to find red cornmeal. Could you think of a substitute for it? Thanks a lot. Eduardo. Madrid, Spain
Hopefully you'll enjoy my more recent uploads (including my post on open crumb sourdough) - full audio! :) Took me awhile to figure out how to get the audio in, but now that I've figured it out I will always be sure to include it. Happy baking!
For the first time I realise importance of starter prep autolyse and stretch and fold to bake good open crust
sourdough bread, no other bread videos explain in such details...
Amazing, wait to see your next video. Thank you for sharing.
Very welcome! More to come!
Thanks for share 👍
Very welcome! 😃💗
Amazing..
Thank you for the feedback! 💗
Thank you for another spectacular recipe! The detailed steps help me immensely : )
So great to hear!! 😘
Hi Kristen, Can I sub the red cornmeal for regular yellow cornmeal and follow your same instructions?
Very nicely done. Wow! You sliced the entire bread! Hopefully you were planning on eating it all now...
Does the cornmeal have to be red? Can regular cornmeal be substituted?
You are awesome!
I've learned and made nice breads for family and friends using your recipes and techniques
Thank you for sharing your knowledge.
Such lovely feedback! Thank you for taking the time to write 🤗🌾
its magic ♥ ❤ ღ ❦ ❥❣
I'm very grateful for your feedback! :)
I have those same covers. I got them from the dollar store. Lol. When you’re mixing in the porridge are you basically gently folding it in? It’s kinda hard to tell because you speed the video up. Can’t wait to try this recipe. I have Indian corn I’m going to mill and use.
Great question - and in retrospect I know I should have slowed this part of the video to normal speed. It's a gentle folding right after incorporation of the salt, you are correct. Try to not over work the dough - you can even mix less than I show here. The subsequent coil folds will help distribute the porridge throughout the dough as well. Hope your Indian corn porridge loaf turned out awesome! :)
Thanks FPB... Learning too much from you.
So very welcome, and thank you for the feedback! 💗
I do missed your lovely voice.
Just wow! I have heirloom corn that I grind myself. I make my own masa and tortillas. Cant’t wait to try out this recipe!
Thank you so much. You are a sourdough Evangelist!
Your videos are beyond amazing!!! Thank you so much for sharing your technique :)
You're so sweet - thank you very much for your kind feedback :)
What a Wonderfull video ! I can’t find cornmeal ..can I make the bread without it? When I can add the garlic if so ? Thank you💗💗
Awesome. It's feels so good watching you making those breads.
Very nice!!! more video plsssss
Thank you! You can check my other videos here on RUclips or you can always visit my Instagram for more methods, tips, and full recipes :)
somebody missed the like button....facepalm.
ESPECTACULAR!
I do not believe this could be more clear! Seriously! wow. I'm pretty proud of the two loaves I did today, per your recipe/directions, we'll see how they turn out tomorrow. Not getting the same kind of oven spring yet, but I know it's my shaping that needs practice, and catching the dough at just the right time for shaping. I'm already 100% better than I was last week :)
I am so thankful for your kind comments and feedback! I'm completely thrilled for you and your bakes :)
@@FullProofBaking I got the oven spring with those last to bakes! I'll be posting them on my IG. I did one with an extended autolyse, and one with maybe 1 hour autolyse, adding the salt at the same time as the starter just to see the difference. Both looked amazing! I gave one away, so I'll never know the inside, but the other will be cut open today :) One I got the proof and shaping spot on, the other degassed a little, but sprung up in the oven! Thank you again for being so generous with your technique, methods and time. I know taking photos. making videos and replying to comments can be very time consuming and it doesn't go unappreciated! Thank you.
I am so happy - I saw your bake from last week on IG, it is stunning! Love your experiment too, I think it's wonderful to experiment with the different methods and find your favorite way of doing things
To whoever gave this a thumbs down...what are you, a communist?
hahahahahaha :)
Do you think you can replace the red corn with regular cornmeal also?
Absolutely! :)
I'm wondering if I could use oatmeal or even substitute the cornmeal porridge with a rice porridge?
You can definitely use an oatmeal - this is one of my favorite porridges to use in this loaf (I omit the garlic in this case). A rice porridge sounds like an excellent substitution as well!
Kristen, this sounds amazing! I will be trying this soon! In one of your other videos you mention you use the 9" oval banneton, what brand do you use and do you like the liner better than using flour to line the banneton? Thanks for the great video! Dora
Thanks so much! I like to use the liner so that I don't have to over-flour the top of the dough... just for that nice clean rustic blistery look after baking :) I love the BreadBosses (10x6x4") or the slightly smaller basket by Lucky Clover Co (9x5x4")
I love your videos!
Thanks for sharing. It looks great! I live in Spain where it's difficult to find red cornmeal. Could you think of a substitute for it? Thanks a lot. Eduardo.
Madrid, Spain
Hello Eduardo! I think any sort of finely ground cornmeal would work. Or you could try corn grits, or polenta! :)
@@FullProofBaking Thanks for your quick and detailed answer. I will try it definitely. Regards, Eduardo
You are awesome always. Thnk for the Recipe & teqnique
Very welcome! I'm so happy to share 💗
Leftover Garlic?
If you use only a couple of cloves in the porridge why do you need to roast an entire head?
Regards,
Kogaku
Extras for pizza sauce!! :)
Great idea! 💡 Thanks.
And I really liked you😕
Beautiful
What size is your proofing basket?
This is a standard 10"x6"x4" banneton - like this one:
smile.amazon.com/Banneton-Proofing-Bread-Supplies-Sourdough/dp/B07F6SBW7C/
So nice🌹
WOW!
Sorry, but I like to watch and listen to the videos.
Hopefully you'll enjoy my more recent uploads (including my post on open crumb sourdough) - full audio! :) Took me awhile to figure out how to get the audio in, but now that I've figured it out I will always be sure to include it. Happy baking!
Awesome! I will keep watching. Thank you for responding 😊
Beautiful
Very kind, thanks Olga!