Hello John, really enjoy watching all your videos, all steps very clear and simple. The background music makes the baking process very fun and enjoyable. Most importantly, I follow all steps in this video and finally got my sd came out with beautiful ear and nice texture! 💃🏻💃🏻💃🏻
Tks for sharing all your lovely videos and techniques. May I ask what type of bowl you are using. Plastic? Porcelain? amazing flour doesnt stick on the sides. TQVM
Thanks for such helpful videos. Love your channel. I have a question for you, I’ve always had problems with dark rye sd, the dough ialways turns out wet and sticky. Am hoping you have the solution to it
Hi John. This is my first time making sourdough bread and it tasted great! Tq so much for sharing the video. May i ask why my sourdough bread sticked to the parchment paper after i took it out from my dutch oven? Any ways to avoid it sticking to the parchment paper? Thanks for ur advice!
Hi 👋🏼 thanks for trying my recipe. Yes normal parchment paper will sticks to bread. You need to get those non-stick type. Look for non-stick baking paper.
Good morning John. Want to share with you my SD using your recipe and all the steps. All went well. After baking this is my bread.big hole inside.what went wrong.No rabbit ear
Good afternoon, sorry for late reply. Big air tunnels in the crumbs could be due to shaping issue, possible that you apply not enough tension to the dough air pockets still kept inside, the shaping issue can lead to rabbit ear too. Because low dough’s tension = less oven spring
Do lamination only when you need to add inclusions else you no need to do lamination for basic country loaf. Do check on my other video which have lamination and inclusions thanks
Thank you for the video. Wonder y my oven spring is not high, is it cos my benetton is not deep enough ! Can i know wat is the measurement of yr benetton ? It looks different from mine.
Hi John, Thank you for sharing this vid. I am trying your recipe out right now! Just added salt and EVOO and waiting for 20min to pass🤣 Then a question popped up in my head: Do we need to knead until we can pass a "window pane" test for this recipe?
@@yowbermuda, great! Thank you for your reply. The dough is in the fridge for cold retard now. Can we bake before or after 16hr? Or is the recipe for 16hr only?
Cold retard is very flexible, you can bake at your convenient. The purpose of cold retard is to build flavor for your bread. You can try different time to see the difference. Normal I do 12 hours and above
Hi! Thanks for your sharing. May I know why sometimes I see ppl spray water on dough when putting in Dutch oven, sometimes not? Would it be big different ?
Dear John, I have baked SD a few times irregularly n succeeded once only, the other few times either got a flat denser bread or gummy. So disappointed I freezed my starter. Your videos inspired me to restart. I reactivated my starter over a week & now my SD is in cold retard, waiting to be baked. I am curious why the time interval between SF and CF are different. How does one determine how long is the rest time ? Also what’s the difference between SF and CF . If I remember correctly, they are all done to build dough strength. In that case, can one just use one of the two actions throughout? I You have replied to someone here that lamination is used when you add inclusions . Am I right that lamination is similarly to build dough strength?So can substitute CF?
Hello John, really enjoy watching all your videos, all steps very clear and simple. The background music makes the baking process very fun and enjoyable. Most importantly, I follow all steps in this video and finally got my sd came out with beautiful ear and nice texture! 💃🏻💃🏻💃🏻
Wow I’m so happy to hear that! Glad it helps ☺️
I am addicted to sourdoughs bake them twice a week! Love your videos subscribed!
Yes sourdough baking is so addictive! Thanks for loving my videos. This encourages me to make more tutorial vids.
Thanks for sharing. I baked one yesterday and it has a beautiful and soft crumbs. This is a keeper. Thank you.
Glad to hear that 🥰
Why is it that my dough is always seems wet to handle. I followed ur every step carefully.
Огромное спасибо за указаные проценты ингредиентов, а не просто граммах. Это помогает научиться подсчитать для себя.🍞👍👍👍👍
OMG I learn a lot from you. Thank you so much!
So happy to hear that. Happy Baking!
Tks for sharing all your lovely videos and techniques. May I ask what type of bowl you are using. Plastic? Porcelain? amazing flour doesnt stick on the sides.
TQVM
Thanks. I’m using porcelain!
Tks for ur quick reply. Will definitely get a porcelain bowl 😁👍🙏
@@lilykow7458 welcome. You can just spread some oil too
Thanks for such helpful videos. Love your channel. I have a question for you, I’ve always had problems with dark rye sd, the dough ialways turns out wet and sticky. Am hoping you have the solution to it
For Dark Rye or any kind of Rye flour I will advise not to mix more than 15% too much will result sticky dough and dense crums
@@yowbermuda thanks 🙏🏻. Will try it out. I would like to make a dark rye with roasted barley malt
Beautiful! 😍🤩💯
Thank you 😊
Hi. Can I know the size and type of your Dutch oven/cast iron?
If I want to laminate , can I skip one S & F? Your video recording is excellent. Love it.
Yes if lamination replace the first CF, you can check on my other video which have lamination and inclusions for intermediate level
Hi John. This is my first time making sourdough bread and it tasted great! Tq so much for sharing the video. May i ask why my sourdough bread sticked to the parchment paper after i took it out from my dutch oven? Any ways to avoid it sticking to the parchment paper? Thanks for ur advice!
Hi 👋🏼 thanks for trying my recipe. Yes normal parchment paper will sticks to bread. You need to get those non-stick type. Look for non-stick baking paper.
Hi John, am a newbie here. May I know what flour you use to dust?
Hi, I use mix 50/50 or bread flours and rice flours
Hi have you try add in extra virgin coconut oil before? What is the different between evoo vs extra virgin coconut oil?
I think the only difference will be the aroma
Looks delicious 🤤
Thank you 😊
請問發酵藍是多少cm？
Hi John thks for sharing the awesome video. May I know wat brand of ur cast iron ? TQ
OEM brand from Taobao
@@yowbermuda Thanks for your very informative videos. May I know what is the size of the cast iron pots.
@@estherdxb My please. 26.5cm, 5qt
Good morning John. Want to share with you my SD using your recipe and all the steps. All went well. After baking this is my bread.big hole inside.what went wrong.No rabbit ear
Good afternoon, sorry for late reply. Big air tunnels in the crumbs could be due to shaping issue, possible that you apply not enough tension to the dough air pockets still kept inside, the shaping issue can lead to rabbit ear too. Because low dough’s tension = less oven spring
If you still can’t get the rabbit ear do refer to my other tutorial on how to get ear using 7mins double score method.
Tq for your response. Will try out in my next loaf
Hi John, a newbie here. Can you please tell me when should I do a lamination and when not to.
Do lamination only when you need to add inclusions else you no need to do lamination for basic country loaf. Do check on my other video which have lamination and inclusions thanks
Hi John, my oven is only able to cater to 220 degrees max… Can I still bake a SD ?
Yes you can bake. Just need longer preheat time.
May I know what type u use for dusting. I tried cornflour n my bread has very dark surface
I use rice flour and bread flour mix 50/50. If you wanna see the white flour after bake you can’t spray water or put ice cubes in your DO.
Thank you for the video. Wonder y my oven spring is not high, is it cos my benetton is not deep enough ! Can i know wat is the measurement of yr benetton ? It looks different from mine.
Im using 21x8x15cm benetton for this loaf, if using 24x15x8cm the bread will slightly longer and shorter
@@yowbermuda , Thank you for the reply.
Hi John. Beautiful bread n crumb. I’m newbie in sourdough. If the 4 edges are not rounded means ? Tq.
thanks. not rounded mean is not ready, need to perform another coil fold.
@@yowbermuda Tq for sharing
Hai John may I know what size is ur banneton basket?
I’m using 21*8*15cm for this bake.
@@yowbermuda noted thanks!
Hi John,
Thank you for sharing this vid.
I am trying your recipe out right now! Just added salt and EVOO and waiting for 20min to pass🤣
Then a question popped up in my head: Do we need to knead until we can pass a "window pane" test for this recipe?
Sorry for late reply. No you no need to do that for Sourdough
@@yowbermuda, great! Thank you for your reply.
The dough is in the fridge for cold retard now.
Can we bake before or after 16hr? Or is the recipe for 16hr only?
Cold retard is very flexible, you can bake at your convenient. The purpose of cold retard is to build flavor for your bread. You can try different time to see the difference. Normal I do 12 hours and above
@@yowbermuda thank you!!
How’s is your bake?
Thanks for the generous sharing. Have been getting big air pockets lately inspite of popping the bubbles I see . Any other tips ?
Big air pockets sometimes can cause by underproof too is not shaping issue.
Thanks
Is your oven on fan mode throughout the baking ?
No. I turn off the fan
Hi can I ask what flour do you use to feed the starter? Does it have to be the same flour as the bread?
I just use use normal bread flour. You can just feed whatever flour available.
May i know wat is the purpose of adding oil? If no adding oil, is it ok?
Adding EVOO adds flavor and softened the crumbs, crumbs still soft even at day 3. Sure you can bake without oil. No problem at all
@@yowbermuda can replace Olive oil with cooking oil?
Butter ok too
Feast for the eyes.
Thank you!
I tried your recipe but my sourdough crumb looks very wet.
Hi gummy/wet crumbs can be due to young starter. May I know how old is your starter
Hi! Thanks for your sharing. May I know why sometimes I see ppl spray water on dough when putting in Dutch oven, sometimes not? Would it be big different ?
Yes it is optional l, the purpose of spraying water is to generate more steams to help oven spring!
@@yowbermuda thanks for your reply !
@@katrinajong4905 you are welcome
Dear John, I have baked SD a few times irregularly n succeeded once only, the other few times either got a flat denser bread or gummy. So disappointed I freezed my starter. Your videos inspired me to restart. I reactivated my starter over a week & now my SD is in cold retard, waiting to be baked. I am curious why the time interval between SF and CF are different. How does one determine how long is the rest time ? Also what’s the difference between SF and CF . If I remember correctly, they are all done to build dough strength. In that case, can one just use one of the two actions throughout? I
You have replied to someone here that lamination is used when you add inclusions . Am I right that lamination is similarly to build dough strength?So can substitute CF?