How to Make SOURDOUGH BREAD WITH SEEDS (My New Favorite Loaf)
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- Опубликовано: 27 янв 2021
- Sourdough bread with seeds doesn't need to be punishing to eat. My version of multiseed sourdough is luxurious and delicious and still packs in plenty of whole grain and seeds.
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▶️OTHER SOURDOUGH VIDEOS TO WATCH:
TARTINE WHOLE WHEAT SOURDOUGH: • TARTINE WHOLE WHEAT SO...
5 TIPS TO UP YOUR SOURDOUGH GAME: • 5 Tips For Better Sour...
BEGINNER SOURDOUGH BREAD: • Beginner Sourdough Bre...
TARTINE COUNTRY LOAF: • TARTINE SOURDOUGH BREA...
*MY GEAR*
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RECIPE/PROCESSS:
FEEDING YOUR STARTER:
Combine 25g of active starter, 50g ap flour, 50g water (76-80f / 24-27c) & stir. Cover container & allow to ferment at room temp for 12 hours.
BUILDING LEAVEN/REFRESHMENT FEEDING:
12 hours after feeding your starter, measure 50g of 86°F/30°C water, 100g of your ripe starter, & 50g AP flour and stir to combine. Cover & let sit at room temperature for 2-3 hours.
MIX AUTOLYSE:
Right after refreshment feeding, measure 780g of 86°F/30°c water, 600g AP flour, 400g whole wheat flour. Mix with spoon for about 1 min, then switch to mixing with a wet hand using the pincer method shown in video. Once autolyse is mixed and there are no large clumps of flour, let sit covered in a warm place for 2 hours
After 2 hours, the refreshment feeding/leaven should be bubbly and active. Use the float test if needed to be sure it's properly fermented.
Add all of your refreshment (200g) to Autolyse. Use a wet hand and the pincer method to mix together. Once mostly mixed together, sprinkle 20g salt across the top of dough followed by 50g additional 86°F/30°C water.. Do another round of the pincer mixing method. At this point, your dough should be about 76-80°F (24-27°C). Allow to ferment in a warm place, covered, for 30 minutes before the 1st strength-building fold.
TO TOAST THE SEEDS:
Preheat oven to 325°F / 162°C. Onto a sheet tray measure 100g raw pumpkin seed, 100g raw sunflower seed, 50g sesame seed, 25g hemp seed, 25g flax seed. Stir and roast on 325°F for about 25 minutes until seeds have taken on color and begin to toast.
1ST STRENGTH BUILDING FOLD
30 minutes into the dough fermentation, grab a piece of dough from one side, stretch it out until you feel tension, and fold it over toward the opposite side of the dough. Rotate and repeat 5-6 more times. Lift the dough and set it back down 6-8 times, tucking the dough up under itself as you do. Cover, and allow to continue fermenting at room temp for another 30 mins.
FOLD 2 / INCORPORATING SEEDS
30 minutes after the first strength-building fold (or 60 minutes total into fermentation), add in seeds as shown in video by stretching and folding the dough as you did in the first strength building fold above about 6 times. This time, sprinkle handful of seeds onto the top of the dough in between each fold. Sprinkle in any remaining seeds & mix by hand using the pincer method until seeds are just incorporated. Cover dough and let continue to ferment for another 2-2.5 more hours.
After that additional 2-2.5 hours (now 3-4 hours of total fermentation), the dough should have risen by about 30-40%. Flip dough onto lightly floured work surface and divide into two 1200g pieces (approx). Preshape as shown in video at 6:25. Cover preshaped pieces and let rest at room temperature for at least 15 minutes.
FINAL SHAPE:
Flour dough & work surface and transfer the dough to the worksurface. See video at 7:32 for shaping technique and final "seeding". Put shaped loaves seam side up in floured proofing baskets, cover with towel, and proof at room temp 60min-2hrs. When well proofed, put in fridge overnight for 8-12 hours.
BAKE:
Preheat baking device at 500°F/260°C for 30min then remove from oven & sprinkle with semolina. Flip dough onto device seem side down & score. Cover and return to oven, lower temp to 480°F/249°C and bake for 18 min. Remove cover, lower oven to 460°F/238°C and bake for another 25 min.
#seededsourdough #seedbread #sourdough
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Хобби
Criminally underrated channel
Thanks James! And thanks for taking the time to comment.
I am literally running for public office on a platform of making it a crime not to watch this channel.
Hahaha you have my vote.
Confirmed!
Word. Keep it up Brian!
"The razor knows when you're scared." FACTS!
😂you took the words out of my mouth
I've been losing weight with the help of a dietitian for about a year now, but I haven't been able to resist baking some of these recipes for Sundays, my day off
I made this bread a couple of days ago, and showed it to my dietitian. She says this is perfect due to the high content of fiber it has, and that I should continue baking this for whenever there's bread during a meal.
DON'T MIND IF I DO! This is the best bread ever!
Amazing this is my favorite as wel
"the razor knows when you're scared" 🤣😂 I died 🤣
Haha thanks for watching
Is that a Claire Saffitz reference?
I am so stoked for this one! I'm about 80% into this recipe today, few more mins on the proof, then into fridge for the slowdown, then bake time.
And I too, am now +forever a Batard girl 🤣🤣.. Bri-guy, you are just an absolute joy!
I've watched this video before and after each time I take on the task. I learn something every time I watch and I also get to correct my mistakes. However, EVERY time I make this bread, it never fails to amaze me that I, even I, can make outstanding bread. Thanks. You're an amazing tutor!!
Perfect result again. Now that's the favorite loaf of my family. Thanks again bro Bri!
Thanks so much for this recipe and explanations; by far one of the best seeded Sourdough Breads I have found.
This channel is so underrated, can't wait until you blow up!! Xx
Haha I hope we do! Thanks for being here.
Tried your recipe exactly as mentioned and bread comes out perfect 😍 thank you for sharing this amazing recipe . 😊
This is my new favorite for seeded sourdough. Great method, great bread, great video. Entertaining, informative, rock solid.
Glad you enjoyed it thanks for trying it.
Seriously great video. That bread is a thing of beauty! You, sir, are the real deal. Thanks for the lesson!
Thanks so much for watching!
Another terrific video, including a great view of your shaping method. Thanks!
Glad you came back to check it out. Thanks for the comment.
My new favourite loaf too!!
Thank you for your GREAT channel - I've learnt so much from you and my bread is getting better and better!!
Thanks Brian
Love it …been baking sourdough for about a year now but wanted to do a seeded loaf for a long time (hippie in me). Thanks for this. Cant wait to try it
Well I guess it’s true what they say about the German bread culture, to me a bread with seeds is not at all a hippie thing, we had both equally when I was young, and now I really prefer it over regular bread because it is so much more interesting and taste so much better imo 😅 excited to try this soon 🥰
Thank you!!! The refreshment feeding tip is a game changer for me. It helps to get that perfect open crumb and even shape or the bread crust . This tip solved my chewy wet crumb problem as well🙏
Just found this after starting my Danish rugbrod. I soak my seeds overnight instead of adding hydration to my dough.
Love your channel.
Thanks for watching!
I love the refreshment feeding / levain 😍 You managed to get a really nice and strong seeded dough at the time of shaping. Looks like a pleasure to handle. No the loose and sticky ones i'm usually messing around with 😆 Thanks a lot for this video. Super dope bread indeed. And this Ted Wilson really looks like a friendly guy!
Haha Ted is my number 1 guy. Love him. This formula is pretty hard rip on his seed bread so I had to pay respects. Check out his bakery Union loafers. He’s a legend. And thanks for watching.
Thanks so much for this great video. Shaping is something I’ve been struggling with and after watching many videos about shaping this is hands down the best I’ve seen. I recently broke down and bought some oval proofing baskets as I too much prefer the shape. Further, mastering the art of making a seeded sourdough has been at the top of my list seen the beginning if my sourdough journey. I’ve been experimenting and achieved more learning than success. I can’t wait to try your recipe. I’m going to use black sesame seeds because I don’t have white. I tried them recently and they have a nice very distinctive flavour which can and did overwhelm the entire loaf. I’ll be reducing the amount if them by at least half. I also like to use millet.
Yes! Seeded sourdough batard is my weekly loaf. I ♥️ seeds.
Seeds are a 10.
Speed-read your comment as "Seeded sourdough bastard" and couldn't stop laughing... 😆🤘🏼
Definitely going to make this soon. Looks amazing!
Awesome thanks! Let me know how it goes.
This recipe looks amazing and I want to try very soon!
The shaping tutorial here is next level awesome! I used this method on my typical sourdough this weekend and had some awesome results in both spring and crumb.
That’s excellent! Glad it helped out! Thanks for the nice comment.
G’day, Rob from Australia and asked about adding seeds and thanks for this video and I’ll be on to it later today. Much appreciated👍👍
Awesome! Thanks for watching!
Ok, this is my next challenge...I'm still battling to get good loaves of sourdough. Some are fantastic and others are bleh...but you've said it take practice and perseverance which is my mantra. This is a great how to video and I will follow it exactly! Thanks Brian
My go to channel for sourdough. I am so excited to try this recipe 😋
Good luck! Thanks for being here
Thank you Brain!
Love this channel. Enjoying all the recipes.. :)
Thanks to you ima making bread! Request: Videos on a sundried tomato bread and one with olives!
Ahhhh the Dark and Mild Seeded was my favorite bread to eat at Union Loafers! Quite the homage indeed!
My man biffed it! Great video boss! 😚👌*chef kiss*
Classic biff situation.
Looks real good
This pretty much my recipe for seeded sourdough. My seeds are Sunflower, pumpkin, sesame,flax and chia. I soak them for a while then dry toast them in a pan with a little butter. I make a large amount and store it in an air tight container as it keeps well. But I add the seeds at the laminating stage and coat with crushed oats that have been toasted with a spray of honey water. I too have decided that batard loaf is the way to go and is the only shape I make these days.
Thanks a lot!!! I will try to bake this bread!
Hope you like it! Let me know how it goes.
Going to give this a shot. thanks for the in depth details
Good luck!
@@BrianLagerstrom If you soak the seeds before, would you just add them to the 780g of water the night before and then incorp them at the start? or would you soak and then remove from the water and add to the same spot you did in the vid?
78% hydration. I usually soak the seeds overnight. Leads to a more moist crumb. Curiously, but i never tried not to soak. Some water is absorbed by the seeds, so the final hydration is probably at 65% to 70%. Nice. My next seeded Bread will be one of this kind. Thanks for the food for thought.
Me thinks the hydration in this recipe is more like 85% if you account for the flour and water in the starter (which is at 100% hydration). Anyway, I'm curious about soaking seeds. Do you toast them before soaking, after soaking, or leave them raw?
Super Rezept. Wird morgen ausprobiert. Schon alles vorbereitet 😅
Great recipe and technique. I’m giving it a try today. Suggestion: ease up on the plastic. 😀
♥️♥️thank youu
Damn that looks good. Great video, thank you!!!
Thanks Justin
Another enjoyable video! So easy to watch and with all the right info: You have given me the encouragement I needed to use the seeds I have in my cupboard and which I have been looking at with real fear!
A question: Would it be beneficial to soak the seeds before in hot water? Would this help in lessening their gluten tearing effect? This would also maybe help with the dough not loosing water to the seeds during fermentation?
Looking forward to your next video. Thanks so much.
Thanks for watching! Soaking the seeds is a great move, I omitted it to keep the video simple for the average baker. The hydration of the dough is changed when you soak the seeds , it’s added complexity that will yield a better product but only if you know what you’re doing.
Love it very interesting love🇵🇭
Just made your tartine sourdough this morning, but I followed Daddy Chad’s book and added 50g of water with the salt when you didn’t add the water in your video. Here you add it at 3:54 and say it’s to help keep the dough hydrated when you add the seeds.
When is it necessary to add additional water with the salt? For me it’s easier to work with without the extra water. Even with kneading the dough in my stand mixer for 10-15 minutes the dough was still extremely slack, but I could be doing something wrong.
Keep up the great work! I’m definitely buying seeds to make this when I bake again next week.
The original tartine video was uploaded without footage of the 50g addition. I was new to making videos at the time and didn’t realize the mistake. I was a little too concerned with the editing.
That being said extra water is usually only necessary when mixing by hand and when adding stuff into the dough. There are no hard and fast rules though, the more you make sourdough the more of a feel you get and you can make necessary changes as time goes on. I want to make a Basic sourdough bread video again soon to see if I can really clarify the process and talk about it all more clearly. It’s a challenge to communicate all the details.
Thanks for watching the videos.
ON TOP OF THE REFRIGERATOR!! I NEVER THOUGHT OF THAT
I'm lacking in confidence but I'm gonna try to bake these loaves this weekend...wish me luck!
After watching this video 3 times I've decided to quit my job so that I can have enough time at home to make the loaf of bread. Wish me luck.
Good luck!
Good luck!
Great video and great channel!
Thank you!
Thanks for a great recipe. Can’t wait to make it. You mentioned that the flour you used to use in your three loaves video had a lot more gluten than regular supermarket flour and that now you would use bread flour. Does it mean that I should (or can) replace the white flour in this recipe with bread flour? Thanks!
2:22 Brian tripping, I ♥️ dough in my arm hair
Just found your channel and am loving it!!! Silly question: what's the difference between covering with plastic wrap versus covering with a tea towel versus covering with a pan/plate? Trying to reduce my usage of plastic wrap for environmental reasons.
I really love your videos, they really demystify the process. I have had great success with the country style loaf but my seed loafs (using your recipe and process) produce a slightly wet end product and do not open up as much as I think they probably should, and are not quite as browned on top/sides. Any idea what I may be doing wrong? Could it be under proofed? Many thanks for all your help!
I followed this recipe to the T. My starter took a few days longer to ripen before use but the bread was beautiful, fabulous! Delicious. I got so many compliments. I did do the boule style.
A few days?! or a few hrs..
@@DebRoo11 days. The wild yeast starters take days before they are ready to use in a recipe. 5-6 days till ready for me. With regular feedings
@@tammywilson8636 all sourdough is wild yeast. Sorry I didnt know you meant a new starter. Typically a levain takes just overnight when made with an active mature starter. My starter triples in about 5 hrs after a feeding
@@DebRoo11 im sure climate has a lot to do with it too. :)
@@tammywilson8636 oh for sure! I live in cold Ontario Canada and i have to do all my rising and proofing in my oven with the bread proof option on. I do love baking bread. It's very therapeutic
Your breads are an anthem of craftsmanship, tastyfulness and beauty, I can soak in the flavor from just watching those short finished products reels on your bread videos. I love your pizza and bread content, real value there!
Thanks Doood!
I just made a loaf today and it came out a bit flat. My bulk ferment time was a bit longer than yours, maybe 4 hours. I stopped when it hit about 40% rise. It was on the warmer side in my kitchen, about 80F. Do you think I over-proofed? Maybe too much hydration? I used King Arthur AP and WW. Thanks and love the channel!
Attempted. Brought into and made avocado toast as per you, held up well and was a HUGE hit. As for me and my sourdough neurosis I’m sticking with 100% AP. The crumb on my hippy loaf was lacking ALL of your crumb porn analogies. Poice
Your bread is gorgeous! I know 1 method for the starter and making a leaven. It seems you started with a starter that was ready, and made 2 leavens. Actually I skip the leaven part, which I did learn from Tartine, and just feed and warm my starter to use direct. Much easier and I don’t see a difference doing this a few years.
The only difference is consistency. Building a leaven eliminates variables and gives a more predictable result no added flavor benefit really. Thanks for watching!!!!!
Hi Brian, really fantastic videos. Can you tell me is the Wholemeal flour you are using soft flour or strong bread wholemeal? Many thanks
Wow.. you are so young and gifted...so knowledgeable!!! This bread looks amazing...Wow...wow! Thanks!
I would like to make it....but what flour can I use if I don't want to use AP? Thanks....
You can do 100 whole wheat but you’ll need more water added and Patience. Whole wheat baking is more challenging. Check my whole wheat tartine video
@@BrianLagerstrom Thanks so very much...yes most certainly I will watch it..
How about just using bread flour instead of whole wheat? Thanks!!!
Keep up the awesome work. I’m sharing your channel with everyone. So glad to see it flourishing! I’d love to try a seed loaf but I’m not a sourdough person. I don’t like the flavor and it seems wasteful to throw out all that mix everyday as you maintain it. Could this recipe be adapted to using active dry yeast? Or maybe you can do a video on that?
It can be, I would replace the starter with poolish ( see baguette or one dough 3 loaves video) and add 4-5 grams yeast. Process should be the same, but youll need to keep an eye on the fermentation speed.
@@BrianLagerstrom Thanks, I will try this! Made the “big dog” boule yesterday and shared with a friend. It was a hit!
BMan...love the channel. You a star bay bay. What are you lining your proofing baskets with? And do you use AP? Rice flour? Something else?
I line baskets with ap, I used to use rice flour, i liked that as well. I use flax linen. Thanks very much for watching.
Looks very good!! Weiter so!! 👍🏻
Thanks very much.
Great video. Have you ever tried it using a gluten free flower like Manin’s? Just wondering if it’s possible to make a sour dough starter with GF? Cheers
I love this recipe and make it often, and I thank you. I now find myself unable to eat bread flour or AP flour. but I can eat whole wheat flour. Can I substitute other organic flours like spelt, white rice or coconut flour and still make this outstanding loaf successfully?
This recipe is really only designed for flours of a certain gluten content. You could surely make a nice seed bread of a similar quality wit alternative flour but this formula and process would exactly be plug and play. I would recommend spelt first and if you are going 100 perfect whole grain spelt I would add more water. Cheers
Nothing beats seeding a hot loaf on a thursday with the mrs.!
Making this right now, so damn good my man.
One thing that was an absolute bastard was the pre-shaping step. I had to resort back to tuck/ fold in a bowl as it was impossible on my wood cutting board following your steps.
In the future for super high hydration loaves like these, I'd love a variation on this technique 😊
Hmm, there is no real alternative to a preshape, you could bake in a bread pan if you aren’t happy with the result from free form shaping. High hydration takes some time to get used to, don’t be shy on the flour when moving the dough around either.
Thanks for trying btw
I think my tuck and fold on the pre-shaping worked okay. The final shaping and proofing turned out well.
Excited to see how it bakes today! Will send you some snaps in Kofi.
Thanks very much for this recipe. Could I make this and bake in a loaf pan to make a sandwich loaf. Thanks/Ken
I love your videos, always so lovely paced and packed full of info! But seeing you wrap the bowl in three different sheet of plastic wraps made me pull my hair out. I guess its because of your chef background, but the first wrap was perfectly fine, it could have been reused😂😂 Other than that great video great bread! ;)
Thanks for watching! You are definitely not the first person to bring that up. It is Definitely due to my chef background. We wrap everything with plastic. I need to change. I don’t want to change bro. I DONT WANT TO CHANGE! Haha thanks for watching.
@@BrianLagerstrom HAHAHAHAHHAHAHAHHAHA
I'm impressed, you are masterclass Baker genius. You putted a lot of efforts through your life to learn all this and that school that thought you is also great.
Do you have any advice for making good soft bread without yeast (when I say without yeast I actually mean it also without baking powder and baking soda and without starter sourdough, without eggs or milk or yogurt Greek and the regular one), maybe this can be challenging for you, maybe to make video about it... ( :
Appreciate the answer, wish you all the best.
Thanks very much for the comment! I have only made soda bread a few times so I can’t claim to know the tricks....yet
Your welcome, I'm thankful because you read it.
I expect a video some day and I hope you will conquer it.
My opinion, there is only one way to learn to make good that kinda bread, and I think no man can teach you... It must be a miracle and only if you believe you can do it, but not in yourself... And think friend, that is one heck of the bread philosophy...
( :
I call that the diaper fold from back in the day before throw away
Hey Brian! Love your channel and your bread making. Quick question.... for overnight proofing, do you cover up the loafs or just leave them open in the fridge? Thanks a ton... Yoeri
I leave open but covering is helpful
How do I plan for 12 hrs for active starter and another 2-3 hours for refreshment with stretch snd fold to bake the next day ??
Great video and insights! One question, have you ever tried soaking the seeds? I wonder what difference it can make from roasting and soaking the seeds
Yes I have, I usually do soak, the bread is more luxurious and the seeds more integrated. but I wanted to keep this process on the simple side. I am always torn between showing complexity and also developing a recipe people wont be intimidated by.
@@BrianLagerstrom oh thank you so much for the info! Do you roast the seeds and then soak them, or do you only soak it?
Hello from Norway ☀️
I was wondering if I would bake several bread, how much starter do I need for 4 bread?
Here in Minnesota there are many tall, long torso having, Scandinavian immigrants. The Duluth trading company makes long-tail shirts to avoid accidental boxer brief exposure… anyway, bread looks great!
i'll definitely look into that haha
@@BrianLagerstrom Honestly though, I'm a life-long baker and you have next leveled my pain di como and my ciabata, so thanks. 2 of my kids, and my husband, are built just like you. Check out Duluth trading or just come to Minnesota to shop. We are your people.
What are you lining your proofing baskets with? I enjoy your channel.
Thanks for being here! I line them with some linen flax or in this case is actually garden insect barrier that is like synthetic fleece or linen.
@@BrianLagerstrom Thanks, I could tell that they weren't regular proofing baskets, I like them better.
Do you have a place where I can tag you for the photos of my bread? Thank you so much, you bread has improved my family live so much. Have a lovely day
1. I love your channel, thanks for teaching me about sick bread things. 2. I’ve noticed some recipes call for soaking the seeds beforehand so they don’t suck up so much water from the dough, what are your thoughts?
I endorse it. I wanted to keep this recipe a bit more simplified.
@@BrianLagerstrom Awesome! How much water would you recommend? I've put too much water in the past and my dough was super high hydration lol
What protein percentage is AP Flour where you are as mine is only 9. Should I be using strong white instead?
Explained very well. I will give it a try. How do you get away with using AP flour? Don’t you need bread flour? What brand AP flour do you use?
Thanks! I have always preferred AP. King Arthur AP is plenty strong to make world class sourdough breads, I can’t speak to other brands however.
I don’t love bread flour for slow long fermentations with high hydration because I tend to get huge 3-4” voids in my loaves. The bakery where I baked bread used a malted AP for just about everything.
One more question - roast and then soak the seeds or vice versa?
This variety is a particular favorite, and seeded bread pb & j definitely is a winner!! Just like those boxer briefs, my bro. Great video.
PS - "the razor knows when you're scared" absolutely slayed me 🤣
PPS - if we're going hippie with seeded bread... Does a sprouted grain loaf have a video future on W&S?
I think that’s in the cards for sure
I like this version... but what about something with seed flour, or ground seeds?
Love your videos. Tried this bread yesterday. Dough wouldn’t seem to stretch like the video. Very sticky. Any idea what might cause that?
Crumb didn’t open much but crust was great!! Flavor great! Can’t wait to try that recipe again.
Made this 3 days ago.....starting my second batch tomorrow AM.........smacks! My new favorite as well. One question.....what size are your oval baskets? They look longer than the standard 10 inchers.
They are 14 inches I believe. They are the baskets we used at Union Loafers for almost everything, they are cheap, and don’t get moldy after repeated use.
And thanks for watching!
You don’t use normal liner for over night proof in baneton. What are you using?
Hello Brian. I followed your measure and time exactly they way it is. However, my dough is very wet 😭 Can you tell me what has gone wrong? The temperature is around 35 Celsius in my kitchen. Thanks for your help and profession opinion.
What is the size of your proofing baskets? Love the channel.
9” for the boule and 10-11” for the batard. Check the description for a link
And thanks for watching
Do you do a easy soft white sourdough sandwich bread?
I usually do not, but I am working on a video that is similar.
perfect bread🎉 I'm doing it for the third time but always the first time I form and fold it, I have a big problem because the dough is very loose and it's hard to work with the dough
please help me what am i doing wrong there
I wonder if I could use Poolish instead of the sour starter. My heartburn is off the charts when I make my sour dough loafs. 🤔
Have you created any recipes that use almond flour or alternative flour? I'm not looking for 100% alternative but using something like almond flour helps me for blood sugar management (I live with type 1 diabetes). Thanks for these videos!
I have not personally. My wife and I eat on this bread pretty regularly at home called base culture have you heard of it? Low carb and pretty tasty. Its a seeded bread as well. I might try to replicate that.
Einkorn flour causes a very low glycemic response. I have just begun baking with it for my diabetic spouse who can't stay away from bread, & found your channel while looking for good seed bread options. I love your teaching style & methods.
How long do you let your breads cool before slicing and does it really make a difference?
Cool at least 30 mins. Cutting hot bread pretty much ruins its storability.
Can I use tea towels instead of plastic wrap when leaving the dough to ferment? I want to use less plastic
Yes, the only reason I use plastic is it helps insulate the dough more than towel. Im looking for a better option.
@@BrianLagerstrom Thank you!
lets eat this thaaang
Haha! Thanks for the comment.
Hey Brian
Just checking - I ordered the batard shaped proofing baskets. they seem a little small. they are 8" in length. Is that the size for the proportions in this recipe ?
Thanks
The one we linked on Amazon was 10” I think. I just checked and mine are like 12” or so, that being said a smaller basket should work just fine, it will puff up a little over the side just a bit but I imagine it will work.
@@BrianLagerstrom OK Sounds good
Hi, have my first sour dough seeded bread in the oven. Though I had a doubt. After the night in the fridge do you need to let the dough come to room temperature? I remember having heard about it, but you do not mention it...
Bake it cold Sanja!
@@BrianLagerstrom thanks a lot! It came out beautifully. I baked 1 bread and with the other half of the dough baked a pizza. 🔝 Soft, airy and crispy on the outside 😋😋😋
When can I come by and buy some? Thank you.
Union Loafers in STL!
Thanks so much can I use bread flour instead A P flour
Thanks
you can if the bread flour is around 11.7% protein. if it's more protein you may need to use slightly more water.
@@BrianLagerstrom thanks so much
What kind of salt are you using, kosher?
What is the maximum % of seeds you would recommend?