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Извините. Можете рецепты писать на русском или на немецком - языках. Спасибо.

I have more success in stiff starter, but there are so many other factors involved.

Can I use my kitchen aid if so what would be the process.

Amazing, I’m just wondering how can I practically do this on a large scale for my business? Could I still use my bannetons for cold retarding in the fridge. I really don’t want to have to go out and buy a 100 new containers.

Thank you 🙏🏽 😊

Maybe if you put the "shaped dough" in a very cold fridge 1C for a few minutes, and then score with a very sharp lame, you will master that technique as well. Looking forward to your feedback. Thank you for your beautiful videos by the way! You are an inspiration. :-)

Isn't this basically sourdough pan di cristal??

Beautiful process and dough

Fold and spank. Fold and spank.

So beautiful crumb. Whats yr temperature. What shd i adjust if my kitchen is 30C?

bread $400

This is a great video - Thankyou. Tech. note: It isn't the friction which helps the Gluten to develop. With less water the gluten molecules are more in closer proximity with each other and so are more able to form the gluten:gluten bonds. (bakers) water should be added in bassinage. This is an excellent video. 👍

水合+液種

VERY NICE! I'll try your recipe soon, thank you

Finally worked up the courage to try this. I found the coil folds a little difficult, but the bread came out fine, I added a fifth coil fold because I was not satisfied with the level of dough strength after four. This was my first really successful open crumb sourdough bread. I will make one of your recipes again and handle the coil folds better. Thanks for a splendid tutorial.

Thanks for sharing your helpful bread making video. My bread has huge holes in it, which makes it impossible to butter. Any suggestions?

Hi i read something on cold proofing straight from mixing the shaggy initial 1st mix then sticking it in the fridge. Silly me has tried this and brought it back out after 24hrs to see what was happening, its okay but ive performed coil folds 6 in total and it looks fine only a little slacker than id want. Can this be saved, its a little tacky aswell. I wont be doing it again either.

was the texture chewy and elastic? thanks :)

Excellent video - expect you don't say what temperature your dough was at, so the timings are pretty much meaningless.

Umm Yami.

Wow! You are truly amazing sourdough master, thanks for sharing 😍

Thank you for this video! It's a very helpful experiment for me.

What kind of flour should I use for shaping? I used rice flour and my crust came out reaally hard 😂 I also dusted the bottom of the pan with rice flour...is this what's giving me a tough crust? It's been 3 years since I last made sourdough bread, and I completely forgot what I used

👍👍👍

Hallo Marcel, habe einige italienische Seiten gefunden, wo 00er Mehl, also Pizzamehl verwendet wurde. Was hältst Du davon. Habe eben nach Deinem Rezept gebacken, die Dinger sehen ganz gut aus. Vielleicht kann man das Ergebnis mit Pizzamehl noch verbessern. Lieben Gruß M.

Perfect!

Brot sieht eklig aus.

that dough have more rest time than me on a daily basis, great video though

I love this video hypnotic and masterful well done..🇬🇧👍🙂

So in this process, where would you add the inclusions?

Hello, I just came across this video. Thank you for sharing the whole process and the amounts you used. The only thing I would like to know is the dough temperature, this is quite crucial if you are noting the bulk fermentation time. Thank you in advance, Janja

Please come back to youtube

Your channel changed the way I do sourdough. Been learning it since 2021, used to produce an Ok bread, but thanks to you my breads are at a new high!

very carefully and lovingly made video. Thank you !

Is it OK to knead the dough using the machine?

My ten year old followed your excellent instructions, and today we had the best home-made baguettes we've ever had. And believe me, we've tried many, many times. I didn't have a sourdough starter on hand, so we used a quarter tsp of instant yeast, and the crumb and structure was still fantastic. Thank you!

The easiest sourdough pizza recipe I've done. And with fantastic results too! Thank you for sharing! Love your channel ❤

How do you like to maintain that dude? Just bake bread every day and feed it?

Try baking lower in the oven. the heat looks to be uneven or its just not hot enough to heat the inside of the bread before the outside is caramelized..

Beautiful crumb, best way I've found for a prominent ear is to make your cut with the blade as horizontal as you can and about 1cm deep. You'll find that you have to score much lower from how much your loaf will open.

Seemed interesting but i had to turn the sound off. That music was extremely irritating to me for some reason.

That bread has more rests than I do and I’m incredibly lazy!

I hope everything is going well. Still by far the best channel about Sourdough bread baking.

I was just trying to make a quick Asian utube vid of bananas about to turn - into some quick resting flour, and pan fried with olive oil. Of course my hands were super sticky, and I had to look something up. Lots of hours to make your brand...I will stay tuned. Right now, I'm going to hastily rush this asian recipe, and hope for the best. Bananas!!!

How do they taste?????

What? I thought the reason to use a liquid starter was to get a less tangy sourdough. If so, then what was the point of this video?

Wow, that is a beautiful looking crumb there. So it looks like you don't just leave the dough to bulkl ferment on the counter until it say doubles, as it looks like you keep coming back so often and working it to build tension before going into the Baneton and cold ferment?

Fantastic demo on strictly dough solutions i will try this.From UK thank you.

How much open crumb can you get with fresh milled wheat flour? Can't find anyone who has done it.

Great video. I’m a newbie at break making. Sometimes I turn out great loaves other times I don’t. Big variation in crumb. I prefer whider crumbs soi will try your methods. Question….last time I let my loaves proof in the refrigerator for 18 hours it over proofed. Why would that happen? The recipe I’m following calls for .02% yeast. Should I back of the yeast a little?