How To Make Sourdough Bread Master Class
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The best way to , How To Make Sourdough Bread Masterclass , , 2FVfJTGpXnU , https://www.youtube.com/watch?v=2FVfJTGpXnU , https://i.ytimg.com/vi/2FVfJTGpXnU/hqdefault.jpg , 13508669 , 5.00 , We have collected a number of the most-asked questions from your comments on Patrick's bread movies and put them to him on this Q&A. , 1513334964 , 2017-12-15 11:49:24 , 00:16:09 , UCh5czuQIYFeEYeXi3_7-iDQ , ilovecookingireland , 199808 , , [vid_tags] , https://www.youtubepp.com/watch?v=2FVfJTGpXnU , [ad_2] , [ad_1] , https://www.youtube.com/watch?v=2FVfJTGpXnU, #Sourdough #Bread #Master #Class [publish_date]
#Sourdough #Bread #Grasp #Class
We have collected a number of the most-asked questions from your comments on Patrick's bread movies and put them to him on this Q&A.
Quelle: [source_domain]
Yes, yeast is a fungus. An unfortunate slip of the tongue & and oversight in the edit (our bad), but Patrick definitely knows that yeast is a fungus, we promise! 🙂
I am certainly no bread connesouir but could i make this whole recipe with some home grown and finely ground pecan flour?
Merci pour ce beau partage, ça me rappelle mon enfance car ma mère aussi faisait le pain au levain qu'elle préparait et merci pour toutes les explications bien détaillées et si claires !
This is a great video and recipe I've now made this 4 times and the bread gets better every time,
Thank you!
I am on day 4 of my bread and I noticed the bubbles started on day 2 already but today there was water in the middle of the mixture and it dropped down in size. Does this mean it’s ready?
This video is all the research I did before starting my sourdough saga. I and my students are having a great time! Others keep telling me, "oh that's not what I've read," and I give them a loaf and shrug. Very little stress, lots of enthusiasm and success.
Fantastic video what sort of flour do you use for the starter anything special?? will check out your other videos
many thanks
My sourdough starter is called Yeasty Boys
Is this safe in warmer temps? I am in Texas usa… Starting summer here 30-36c can get up to 40c….89-96f up in 100's f for temps…
this looks great. I'm having issues with my oven, though, so I'm going to try it on my charcoal grill.
watching this even though I never plan on making sourdough bread
https://youtu.be/X3s_fGNqQXI
That was hands down the best sourdough recipe I've ever followed. My loaves came out PERFECT!
THANKS!
Life is very simple and wonderful, but a few make it complicated trying to take advantage of you and make it very complicated at times for you if you let them. Fantastic video!
This is the most useful and helpful Tutorial I’ve watched so far!!
So no need for autolyse?.
My Banneton is currently in the fridge…my first sourdough in decades…I'm soooo excited for tomorrow morning!!!! Yayyy!
Now I understand why those cute, visual, musical videos of bread making teach nothing. Thank you!
When can you freeze it if you don't want to have two loaves at once? After baking or the raw dough into the freezer?
@ilovecookingireland
Ok, so is the first prove 3 hrs as stated in the video or 4 hrs as written on your website?
Love the simplicity. I followed the process easily and didn't have to buy expensive equipment. My first loaf of bread ever and wow ….true sourdough bread.
💯 The Best SourDough Demonstration … I’ve made 4 perfect 🥖 🥖 🥖 🥖 and my starter Doughlores is bubbling away 🙌🏻❤️
My dough rises well with my sourdough starter. After 3.5 hours it reaches the top of my wooden banneton. But as soon as i remove it, it loses it shape and collapses. It also sticks to my banneton while i dust the thing heavily with a mix of Rice and patent White flour. The dough feels quite sticky. I bake it in a so called cloche. I follow a recipe from a dutch bread bake book. For one Loaf it says 65gr flour, 20gr starter and 65 gr tepid water. Leave that for 10 to 12 hours (overnight) and then mix with the other ingredients. 425 patent flour, 25 gr whole wheat flour, 270-300 grams water, the mix from the night before and 9 gr salt. I mix everything with a kitchen machine except the salt for 3 minutes. Then let it stand for 20 minutes, add the salt and mix for an additionel five minutes. Then i put it in oiled bowl and do two stretch and folds after 45 minutes qnd 90 minutes. Then leave it for 3 hours. After that i pre-shape it, let it stand for 20 minutes and shape it into a boule. Then i put it in the banneton and let it rise for 3.5 hours. After that i remove it and then what happens i mentioned earlier. It sticks and collapses. I'm getting a bit frustated now . What is maybe important to mention is that i keep my starter always in the oven with the oven light on (except when the oven is needed for other cooking of course). I also use keep the mixture made the night before in the oven with the light on during the night and also let the proofing and rising happen in the oven with the light on. It gaves a nice warm consistent temperature (to my mind at least). Also when i bake the failed dough there are definetely air bubbles, espescially under the crust. But it just doesn't keep its shape. Also today i used the minimum recommended time for profing and rising 1.5 hours and 2 respectively. Sadly the result was the same, a bread that collapses as soon as it is taken out of the banneton and also sticks quite a bit too said banneton. Can aanbody help me out and tell me what i'm doing wrong and how i should change/improve it? Some help woud be appreciated.
Kind regards,
A increasingly frustrated Dutch wannabe home baker.
Thanks for sharing !!!!
This is the recipe I used for my first attempt at sourdough, it turned out really good and I have another set on their first proof now. I’ve learned that any new recipe takes me a couple tries to get the feel of but I’m so excited for these next loaves 😀
Can't wait to try this! Thanks