You put so much love into your bread I learned a lot from watching this video 😊 when doing the coil and folds and you use flour do you use AP flour or Bread ?
Very nice bread. Its my first time making sourdough bread. Very interesting process, from starter to end product took me almost 12 days. Because I fed the starter longer. It was totally worth it! Taste was different from ordinary commercial yeast bread. Thank you Sourlotti! Baking from Jakarta.
All your video on the making of sourdough bread is great; you are so detailed and generous with your sharing, I have learned a lot from your video, and now I have confidence in baking sourdough bread. You deserve more subscribers!
Thank you for sharing your recipe and method! I found it extremely easy to follow (although I do with you had a written recipe attached with all the directions!) I was able to write it all down and now I can try your system. My way always leaves a heavy crumb, very hard shell on the bread, although it tastes great, I do wish to try make it open crumb!!! I'll let you know if I succeed:) Thanks again!!:)
Thanks for the recipe and techniques shared. Tried yesterday and the result was good, crunchy outside and chewy inside. I thought I would fail when I noticed the dough was so sticky and did not bloat up much like yours. Hence, I decided to stretch and fold one more time. I was surprised to see the good outcome. Thanks!
Dear Abby, could you please tell us at what temperature did you work the bread, i.e., mixing, stretch & fold, etc.? Thank you for other temps, it helps a lot!!
Hi! I am a devoted follower of your recipes. I didnt quite understand: after the last coil and fold you leave it for 4.30 hours for bulk ferment or it s the total time you needed from the beginning? And also , dont you cover every time ?
my 150 gram sourdough starter has been growing for nine days, and it appears active (rising 2.5 to 3 times at peak). I should have enough for this recipe and some extra for further feeding. Is making the levain still necessary or can I go with it now? Many thanks❤
Hi Abby, wonderful instructions, appreciated! A quick question, your banneton cover is not the usual style, what material is that made of? How does it work compares to the cloth ones? Thanks!
Sorry if i have missed something...but when you said refresh a couple times prior using...what do you mean? Thank you for sharing your knowledge. your videos are very relaxing to watch.
Hi! An active starter is recommended prior using for ANY recipe so that it can achieve its maximum peak potential to leaven the dough and achieve better open crumb. Refresh multiple times, can be 1-2 days in advance, or more if necessary.
Hi Abby,I recently came across yr videos and I absolutely love them! So glad I 'found' you. I am just about to start on my Sour Lotti journey and I just want to say thank you as I am sure you will be a part of my exciting journey.
Hi, very nice video! May I know after shaping did you do bulk fermentation before put in the refrigerator? Is ok to put in room temperature 3 hours or 6 hours !?
Thank you Abby. I’m living a more meaningful life now after learning how to bake your sour dough!! May I know what flour you used to dust the side of the dish?
Hi Nora, thanks for your suggestion. I have written a post regarding to this topic, perhaps you can check it out first. Here you go: instagram.com/sour.lotti/guide/starter-strengthening-guide/17870486144088456/
Hi Abby, thanks for your great recipe! May I know if theres a ‘different’ recipe if i want to bake a larger portion of sourdough? Since it may be different if i just increase the amount of ingredients in ratio..
Thanks a lot,I did tag you for my post after succeed on my 2nd sourdough, Still question about starter, you always mention to do 4-5 times before using, I follow but rise in 4-5 hrs. (1:1:1)then I hv problem at night feed from 9pm til next morning was too long, what should I do? Feed ratio 1:
So relaxing watching your video....may i know if i have to increase the baking time if im baking a bigger loaf? Planning to bake one and half of your recipe...450 gm of flour.
@@SourlottibyAbby thank you😍. Could you please explain why some recipe has 1:1:1 and some of is 1:2:2 or 1:3:3 ?? How can realized which one is suitable??
I have read some good and bad reviews on your kuhn Rikon bread knife. It is more expensive than any bread knives I have used. My question to you is, are you very happy with it and is it still as sharp as you first bought it? Please advise, thanks!
Hi vicky, as far as I know that some people does that to allow the dough to dries off completely (usually higher hydration loaf). But i don’t usually practise that. You may experiment w it and see if that makes a difference!
There are two main factors that could affect the dough feels sticky or difficult to handle: over-hydrating while handling the dough and high hydration in the recipe. Try to not over-wetting your hands and reduce 10-20g water in the recipe.
Hi I never baked with sour dough yet but I want to start, I didn’t have good results activate the sour dough starter, do you have a step to step recipe on how to do it properly without making a huge amount? thank you 😊
Hi Linda, it depends on the types of flour you're using and comfortability. If you're new, I would suggest start low at 70% hydration which is 210g water over 300g of total flour. You can always add slowly than adding too much at one go! Experiment with it and see which works best for you. Good luck!
Hi chef abby.. can i use deck oven instead of dutch oven?? It is okay i bake my SD bread direct into the deck oven without using a casserole?? What temp i can set if deck oven and how can i make steam in the deck?? Please🙏 thank u chef
Hi! Yes perfectly fine. But you need to improvise the baking method in order to have sufficient steam to bloom the dough. 250C 15mins, 220C 10-15mins. I have tried open bake method, you can check out my Sourdough Batard video shared earlier to have the idea.
Try to not overwetting your hands while handling the dough, you could overhydrating it without noticing. Add more folds at shorter intervals until the dough looks elastic and strong.
In my opinion, I suggest using 22cm and above size DO (ideally 24cm or 26cm). These are the perfect size to fit 250-300g total flour dough. As the dough will rise and expand, you can't use something thats "just fit". ;)
Hi Abby, thanks for the wonderful recipe. I have a question, the activated starter is 90g but only 60g is used, the remain 30g can be stored again with the discards?
@@SourlottibyAbby Hi Abby, thank you v much for your reply. Sorry I"m a white paper on making sourdough bread and very confused on how to make starter. I watched your sharing of "how to make strong sourdough starter", after used the peak starter, isn't it to use the discards as basis starter to re-activate by 1:1:1 for every new baking? discards = mother starter?
Mother starter is the one you keep and refresh it on daily basis. Usually you will use a part of starter to make bread and feed the remaining. But when the starter is not in use for baking, you will still need to feed to maintaining it so that the starter have enough food to consume. So whenever you’re not baking, you will somehow discard one part of starter and feed it w fresh flour n water. You don’t feed the discard anymore.
Hi! The tangness (sour) is usually comes from the starter. If your starter acidity is high, your bread will most likely taste more sour and vice versa. Hope this clarifies.
The idea of using dutch oven is to create steam and allow the dough to bloom. When the dutch oven is preheated well enough, the steam will be trapped inside. But yes, you can always spray or pop in an ice cube for extra steam. That’s absolutely fine!
Hi Abby, Lotti hehe, Roti! Fellow Malaysian here. Am new to Sd baking as just managed to grow an active starter. I would like to know if in place for bench light fold can i replace with coil folds? And can I do this sourdough as a same day bake? My old fridge can't do overnight retard as it is not 4c causing my Sd to overproof. Much appreciated any advice! Thank you in advance ❤ @Sourlotti by Abby
Yes you can! However, in my opinion there is still a difference performing bench light fold. It helps giving a really good strength to the dough comparing to coil. But really, there's no strict rule in making sourdough. Feel free to experiment with it and see what works for you. Happy baking!
Hi Abby, thank you very much for the recipe. I tried doing it n found that my dough was very sticky. I can’t do the bench fold yet all. As the dough tends to stick to the mat. Pls advise
Hi Jocelyn, it can due to over-hydration. Next time try to reduce water during autolyse and not wetting your hands too much. It would be difficult to handle with higher hydration dough.
You put so much love into your bread I learned a lot from watching this video 😊 when doing the coil and folds and you use flour do you use AP flour or Bread ?
I tried your recceipe and it worked so well and i made such a fluffy loaf, thank you
My pleasure 😊
Very nice bread. Its my first time making sourdough bread. Very interesting process, from starter to end product took me almost 12 days. Because I fed the starter longer. It was totally worth it! Taste was different from ordinary commercial yeast bread. Thank you Sourlotti!
Baking from Jakarta.
Wonderful! thanks for trying. enjoy the journey!
@@SourlottibyAbbyc
This is a lot of work! But! I have never seen such a wonderful crumb,this loaf is perfect!
All your video on the making of sourdough bread is great; you are so detailed and generous with your sharing, I have learned a lot from your video, and now I have confidence in baking sourdough bread. You deserve more subscribers!
Thank you so much!
Hi Sourlotti
Can u tell me if I need to rest the dough after the second coil fold?? If so, can u tell me time time needed??
Thanks
Thank you for sharing your recipe and method! I found it extremely easy to follow (although I do with you had a written recipe attached with all the directions!) I was able to write it all down and now I can try your system. My way always leaves a heavy crumb, very hard shell on the bread, although it tastes great, I do wish to try make it open crumb!!! I'll let you know if I succeed:) Thanks again!!:)
The Queen would probably adores your sourdough 😊😊
I am making tonight, after i done all the coil fold already late night, i will leave it in the fridge shape it tomorrow, thanks!
Such a beautiful loaf, I’m gonna try your method this weekend 🤞🏻
Thanks for the recipe and techniques shared. Tried yesterday and the result was good, crunchy outside and chewy inside. I thought I would fail when I noticed the dough was so sticky and did not bloat up much like yours. Hence, I decided to stretch and fold one more time. I was surprised to see the good outcome. Thanks!
Thank you Teacher Abby for sharing this beautiful sourdough recipe 😍with lovely video 🙏🏻
Happy to share 💛
Hi Abby, thank you for the vid! Mind to share what brand of bread flour u were using for this beautiful loaf?
Thank you Abby for your generous sharing of the way to a perfect loaf. Much appreciate your effort.
Happy to share 💛
But where is the starter tutorial?
Bread look asoooooooomBUt i have question : Can i makwe this bread with yeast?
您好，很喜歡你的食譜很有創意，而且很容易學，希望每一支影片都有中文字幕^_^謝謝你
Its called the disposable hair net
"Thank you, for this easy and simple recipe. I will try this soon in my chanel"
Beautiful crumb structure! Light and airy texture!
Thank you!
Thank you for the wonderful recipe is full of love and respect for the sourdough..❤❤
Thats very sweet of you. Looking forward for your bakes!
It is so beautiful!!!!!!! Do you leave the dough on the counter after shaping or before you put in the fridge. Thank you
Thank you for the sharing. I succeeded in making my first ever sourdough bread. *hooray*
Cant wait to see more videos from you.
Oh my! I'm so happy to hear hear love 💛 Keep it up the good work!
Beautiful video ! Steps are very clear
Thank you!
Hi, abby, may i know how to refresh the starter couple of times? Is it using same ratio?
Dear Abby, could you please tell us at what temperature did you work the bread, i.e., mixing, stretch & fold, etc.? Thank you for other temps, it helps a lot!!
Hi, love your videos. Wondering if you make this under tropical weather?
yes correct
Hi! I am a devoted follower of your recipes. I didnt quite understand: after the last coil and fold you leave it for 4.30 hours for bulk ferment or it s the total time you needed from the beginning? And also , dont you cover every time ?
Beautiful open crumb 😘 thanks for sharing
My pleasure 💛
Simple and details step to made a soudough, show more ya!
Thank you for your kind encouragement ! 💛
hi, would you able to share the brand of the dutch oven that you are using on this video? thank you
Bravo 👏🏻 you’re an expert 👩🏻🍳🍞🥖
Hi Abby. Do you have a starter recipe that you could share? Thank you in avance...
Hi! I have just uploaded the tutorial on my youtube channel, hop on to the video here -> HOW TO MAKE SOURDOUGH STARTER: bit.ly/3BJrPTG
Thanks for the sharing. It really helpful for the new baby like me. 😊🙏
Happy to hear that 😊 💛
Your loaf is a work of art! Thank you
Thank you! Cheers!
my 150 gram sourdough starter has been growing for nine days, and it appears active (rising 2.5 to 3 times at peak). I should have enough for this recipe and some extra for further feeding. Is making the levain still necessary or can I go with it now? Many thanks❤
feel free to test bake!
Thanks for your detailed tutorial, I finally made it 💪
Happy for you!
I will try it again!! Thanks for the lovely video, Abby. ❤️
Yay! Hope you have a clearer picture on how I usually prepare mine
Hi Abby, wonderful instructions, appreciated! A quick question, your banneton cover is not the usual style, what material is that made of? How does it work compares to the cloth ones? Thanks!
Sorry if i have missed something...but when you said refresh a couple times prior using...what do you mean?
Thank you for sharing your knowledge. your videos are very relaxing to watch.
Hi! An active starter is recommended prior using for ANY recipe so that it can achieve its maximum peak potential to leaven the dough and achieve better open crumb. Refresh multiple times, can be 1-2 days in advance, or more if necessary.
Hi Abby,I recently came across yr videos and I absolutely love them! So glad I 'found' you. I am just about to start on my Sour Lotti journey and I just want to say thank you as I am sure you will be a part of my exciting journey.
Aww, thank you for your kind words. Let's embark the sourlotti journey together xx Have fun!
Hi, very nice video! May I know after shaping did you do bulk fermentation before put in the refrigerator? Is ok to put in room temperature 3 hours or 6 hours !?
No further bulk is required after shaping. Careful, further bulk fermenting on the counter may have risk of overproofing the dough.
Thank you Abby. I’m living a more meaningful life now after learning how to bake your sour dough!! May I know what flour you used to dust the side of the dish?
Rice flour or just all purpose
Whats size of yr square glass container? 10x10"?
Thank you for the perfect video 🙏, I can’t wait to see your next video ❤️
More to come!
Fantastic thank you for sharing your experience 🙏
My pleasure!
hi abby! would to ask if bake my sourdough bread without dutch oven..would the baking time and temperature be the same?
Yes, I'd say the same. Remember to use steam as well during first 20 mins!
what adjustments should be made for high humidity environment (I live in Hawaii)?
I lived in a tropical humidity, should be the same. Not much adjustments need to be made unless your environment are warmer than 30C
Thanks for your sharing ❤️❤️
Thanks for the video, it really helpful 👍👍.
Can you do a video on maintaining a sourdough starter?
Hi Nora, thanks for your suggestion. I have written a post regarding to this topic, perhaps you can check it out first. Here you go: instagram.com/sour.lotti/guide/starter-strengthening-guide/17870486144088456/
Sourlotti by Abby thanks will definitely check it out. 👍🏻🙂
You are amazing!
Nice video. Which brand of this Dutch oven is that?what size?
Hi Abby, thanks for your great recipe! May I know if theres a ‘different’ recipe if i want to bake a larger portion of sourdough? Since it may be different if i just increase the amount of ingredients in ratio..
Thanks for the details sharing😍
My pleasure 💛
Thanks a lot,I did tag you for my post after succeed on my 2nd sourdough,
Still question about starter, you always mention to do 4-5 times before using, I follow but rise in 4-5 hrs. (1:1:1)then I hv problem at night feed from 9pm til next morning was too long, what should I do? Feed ratio 1:
Increase feeding ratio to 1:3:3 or 1:5:5
So relaxing watching your video....may i know if i have to increase the baking time if im baking a bigger loaf? Planning to bake one and half of your recipe...450 gm of flour.
Thank you for your kind words
So relaxing to watch :)
Therapeutic? 😄 thanks!
Thank you
Thank you so much for great vedio and sharing ::)))
Pleasure of mine
Hi Abby, leave it to room temperature during the 6 days of fermentation of sourdough, after each feeding? Thank you from Singapore.
Hi! Yes you're right
Полная медитация! Спасибо🙏💕
Hi Abby. I love your recipe and method! Do you ever add raisins and cinnamon and if so do you adjust your water content for this bread?
Hi! It depends, but if you are planning to add raisins and cinnamon only I would remain the hydration.
my oven only have 230 degree celsius highest, how much time should i increase ?
Hi, is the sourdough bread meant to be crusty on the outside and chewy on the inside? I baked a few times before so not sure if that is the texture.
Hi Abby. Thank you so much for sharing your recipe😍may I ask you do you have any recipe of spelt or rye flour?? I'm interesting to learn that😍❤️
Hi! you can replace wholewheat to spelt or rye
@@SourlottibyAbby thank you😍.
Could you please explain why some recipe has 1:1:1 and some of is 1:2:2 or 1:3:3 ?? How can realized which one is suitable??
@@goodmoodtasty i think its depending on your starter. If its too runny, people suggested 1:2:2
I have read some good and bad reviews on your kuhn Rikon bread knife. It is more expensive than any bread knives I have used. My question to you is, are you very happy with it and is it still as sharp as you first bought it? Please advise, thanks!
Hi Maria, so far it serves me well. Sharp and lightweight. As a baker I wouldn’t mind investing in a good knife.
@@SourlottibyAbby Thanks for your advice! I will consider investing in a kuhn rikon knife because I am impressed by how easy it sliced on your video
Hi Abby, I want to use sweet stiff levain instead of original starter, how could I convert the % into that? Thanks for your advice!
Beautiful bread.. can you tell me the name of the dutch oven please? it looks the perfect size as mine is too small
its from IKEA, size 26cm :)
What is that stuff you lined the banneton with? Is it a shower cap?
It's similar as shower cap, but its called disposable hygiene hairnet instead. Different material.
Hola Abby, cuál es el tiempo de reposo que tú haces, después del coil fold número 2?
Hi Abby, will you leave the bread in the oven for another 30 mins after baking?? and what is the purpose for that? Thanks 😊
Hi vicky, as far as I know that some people does that to allow the dough to dries off completely (usually higher hydration loaf). But i don’t usually practise that. You may experiment w it and see if that makes a difference!
老师我想问我的烤箱最高温只能230C，适合做SOURDOUGH吗？
可以試試
Hi can I know where can get a black pot like urs for baking? It’s nice
Hi! I got it from IKEA
My dough is looks much stickier. I used 300g bread flour instead. Could that be the reason? If not, what might it be? Thanks!
There are two main factors that could affect the dough feels sticky or difficult to handle: over-hydrating while handling the dough and high hydration in the recipe. Try to not over-wetting your hands and reduce 10-20g water in the recipe.
It wasn't clear from the video,but did you also spray the dough and your hands with water when doing the 2nd bench light fold?
yes to avoid sticking while handling
您好請問酵種要以30g的來養嗎，還是照您之前影片的g數來養
30g只是一个参考。请根据需要的食谱调整数量，也有足够酵種來保留
Hi I never baked with sour dough yet but I want to start, I didn’t have good results activate the sour dough starter, do you have a step to step recipe on how to do it properly without making a huge amount? thank you 😊
Hi! I have just uploaded the tutorial on my youtube channel, hop on to the video here -> HOW TO MAKE SOURDOUGH STARTER: bit.ly/3BJrPTG
@@SourlottibyAbby thank you very much for letting me know 😊
Nice bread, would you able to share where you got bread knife? Thanks
Hi! I'm using Kuhn Rikon
Hi Abby thank alot for your video... May I know how to set water for autoyse. It said 210-230ml. Afraid too less or too much. Thank you
Hi Linda, it depends on the types of flour you're using and comfortability. If you're new, I would suggest start low at 70% hydration which is 210g water over 300g of total flour. You can always add slowly than adding too much at one go! Experiment with it and see which works best for you. Good luck!
What bread flour do you use
Thank you 😍
Beautiful loaf Abby, thanks for sharing the video. Btw where did u buy the oven glove from?
Hi! I bought mine from chefmade. Not the best but does the job ❤️
@@SourlottibyAbby ok thanks Abby😊
Hi! What if I do half way and need to go out can I just put it in the fridge later only continue to do stretch fold etc?
Hi! Yes, just give it a last fold then move to the fridge :)
Hi great bake! what flour did you use?
Hi! It depends, I do swap around diff brands and types of flour. But I do enjoy using bobs red mill.
Hi chef abby.. can i use deck oven instead of dutch oven??
It is okay i bake my SD bread direct into the deck oven without using a casserole??
What temp i can set if deck oven and how can i make steam in the deck??
Please🙏 thank u chef
Hi! Yes perfectly fine. But you need to improvise the baking method in order to have sufficient steam to bloom the dough. 250C 15mins, 220C 10-15mins. I have tried open bake method, you can check out my Sourdough Batard video shared earlier to have the idea.
May I know the size of the mat you are using?
Thanks Abby. What if my dough continues to be wet even after stretch and fold , how to strengthen the dough?
Try to not overwetting your hands while handling the dough, you could overhydrating it without noticing. Add more folds at shorter intervals until the dough looks elastic and strong.
Hello! I was wondering what you mean by greased dish? Should I use olive oil, or butter? And how much you use? Thanks in advance!
yes, lightly greased with oil
Abby, may I know what is the ideal iron cast pot to use? As I understand there are various sizes for the pot?
In my opinion, I suggest using 22cm and above size DO (ideally 24cm or 26cm). These are the perfect size to fit 250-300g total flour dough. As the dough will rise and expand, you can't use something thats "just fit". ;)
@@SourlottibyAbby thanks for advising
Hello. Do u have vedio how to make starter.. I can notbopen the link in ur description
Yes, please check out the tutorial on my page
Hi Abby, thanks for the wonderful recipe. I have a question, the activated starter is 90g but only 60g is used, the remain 30g can be stored again with the discards?
Hi Orinda, usually i keep 30g and refresh it as mother starter. If you have a separate mother starter then just discard it.
@@SourlottibyAbby Hi Abby, thank you v much for your reply. Sorry I"m a white paper on making sourdough bread and very confused on how to make starter. I watched your sharing of "how to make strong sourdough starter", after used the peak starter, isn't it to use the discards as basis starter to re-activate by 1:1:1 for every new baking? discards = mother starter?
Mother starter is the one you keep and refresh it on daily basis. Usually you will use a part of starter to make bread and feed the remaining. But when the starter is not in use for baking, you will still need to feed to maintaining it so that the starter have enough food to consume. So whenever you’re not baking, you will somehow discard one part of starter and feed it w fresh flour n water. You don’t feed the discard anymore.
@@SourlottibyAbby thank you very much, Abby
May I know where to buy the plastic container,I'm from Malaysia
May i know which plastic container are you referring?
@@SourlottibyAbby the container that u keep the starter .tq
Hi.. Is the bread taste very sour or just slightly sour?
Hi! The tangness (sour) is usually comes from the starter. If your starter acidity is high, your bread will most likely taste more sour and vice versa. Hope this clarifies.
Hi,may I know did you switch on “fan” while baking sourdough?
Yes i do. But not necessary.
Hi abby, can i just double the recipe for a bigger loaf?
Hi Mitas, yes absolutely. But remember to use a bigger proofing basket!
Hi from last coil to shaping video 7.39 mins , how long does it take? Total bulk 4.5 hours is from beginning, after mix starter and flour? Thank you!
Hi! Yes, bulk fermentation starts from adding levain to shaping. Last coil usually takes 1-1.5 hrs depends on the rise.
@@SourlottibyAbby thank you！
Hi, what would be the baking method if I don’t hv Dutch oven?
You can try open baked method, refer to my sourdough batard video for tutorial
Hi, do you use open baking method? Much thanks
Hi! I have tried open bake before but I prefer baking in an DO atm
Where can I get your banneton liner?
shopee lazada
Sorry just another question. I notice u don’t spray any water b4 baking. Does it mean it’s not necessary to achieve better oven spring? Thanks
The idea of using dutch oven is to create steam and allow the dough to bloom. When the dutch oven is preheated well enough, the steam will be trapped inside. But yes, you can always spray or pop in an ice cube for extra steam. That’s absolutely fine!
@@SourlottibyAbby thank you very much for responding.
@@Justsling Pleasure!
Hi Abby, Lotti hehe, Roti! Fellow Malaysian here. Am new to Sd baking as just managed to grow an active starter. I would like to know if in place for bench light fold can i replace with coil folds? And can I do this sourdough as a same day bake? My old fridge can't do overnight retard as it is not 4c causing my Sd to overproof. Much appreciated any advice! Thank you in advance ❤ @Sourlotti by Abby
Yes you can! However, in my opinion there is still a difference performing bench light fold. It helps giving a really good strength to the dough comparing to coil. But really, there's no strict rule in making sourdough. Feel free to experiment with it and see what works for you. Happy baking!
Hi Abby, thank you very much for the recipe. I tried doing it n found that my dough was very sticky. I can’t do the bench fold yet all. As the dough tends to stick to the mat. Pls advise
Hi Jocelyn, it can due to over-hydration. Next time try to reduce water during autolyse and not wetting your hands too much. It would be difficult to handle with higher hydration dough.
Thank you. Will try again 😀
Can i know the result is how many grams of dough? Im trying to get the right size of proofing basket. Thank you
Just total up the ingredients in the recipe