I liked the part where you showed us the measurements...except you didn't
@mateoharmiss5830
7 ай бұрын
That’s when you give here thumbs down
@fatimahridriguez6916
7 ай бұрын
😂
@WadaWander
7 ай бұрын
its.... on the scale tho, like the number on the scale, just like, make quick maths its not that hard
@ieshaguzzo1444
7 ай бұрын
Says the person who probably never tried to make sourdough… measurements, please??
@Teeve74
7 ай бұрын
Man expects to learn how to make bread on a 30second reel 😂
@soniaabdullah5754
2 ай бұрын
Hmmmm so so yummy
@tom_bout
Жыл бұрын
As an Irish man this made me smile
@Sparks00psn
8 ай бұрын
What does being Irish have to do with this
@noodle2269
7 ай бұрын
@@Sparks00psnknown for their bread
@strwbbyy
7 ай бұрын
@@noodle2269nah Germans are known for their bread whole world knows that
@Whateverxo56
6 ай бұрын
@@noodle2269the bread here mostly purchased is the sandwich type. Continental Europe is where real bread is at!
@kellyavaiki3065
3 күн бұрын
Professional 😊Love it!
@thomasaiu999
Жыл бұрын
Yum beautiful bread well developed and that crusty sound and the insides just so gorgeous! Ur awesome Chef
@lilliantan374
10 ай бұрын
I need the recipe,thank you for sharing
@jessicadoyle7446
2 ай бұрын
Ingredients: *80g sourdough starter 250g purified water 350g bread flour 10g salt Equipment needed: Digital scale Dutch oven pot - 6 quart 11 inch oval bread banneton proofing basket with liner Danish whisk Blades for scoring *sourdough started is fermented flour and water. Its a living entity and needs regular feeding. It’s a leavening agent that uses naturally occurring yeasts and bacteria to make baked goods rise (replacing yeast). I strongly recommended purchasing one. I recommend asking to get some starter from someone you know who already makes sourdough or you can purchase some fresh sourdough starter online through King Arthur Baking (around $9) or from a local sourdough bread company. Directions: After feeding your starter (40g starter + 40g purified water + 40g flour) and it has doubled in size, pour 80g into a bowl. Add 250g of purified water, and mix together. Next, add 350g of bread flour. Mix together, making sure all the flower is incorporated. It’s going to look shaggy at first but don’t worry, the dough has to go through an autolyze process which jumpstarts the gluten development. Cover the dough and measure out 10g of salt. *** side note (At this point, re-feed you starter, with the 40g left over in your jar, add another 40g water and 40g flour, mix well and cover for you next batch. You have to feed your starter once a day to keep it alive. (Discard all but 40g then add 40g water + 40g flour everyday) If you’re not planning on making bread throughout the week, keep it in the fridge sealed tightly up to one week) After 30 minutes have passed add your salt and begin shaping into a ball. This process should take less than 1 minute. Cover. This is optional but I like to do a few techniques tohelp to strengthen the dough. 1.Stretch and fold: 45 minutes after your shaping, with damp hands, pull the dough up from the side and fold over. Rotate the bowl and repeat 2 more times. Cover. After another 45 minutes, I like to do coil folds. 2.Coil folds: With damp hands, pull the dough up from the center and allow the bottom to fold under itself.. rotate the bowl and repeat this two more times. After 45 minutes perform coil folds one more time. Cover for the bulk rise (about 4 hours or until dough has doubled in size) Once your dough has doubled in size, lightly flour your surface area and flip your bowl over releasing the dough. Next, I’m folding the right and left side in, then the top and bottom in, then roll tightly up into a burrito shape (this method is best if using an oval basket) If using a round basket, a push and pull method to shape yourdough is preferred. Add some flour to a lined banneton basket then add your dough seem side up. Cover and refrigerate for 12 hours. After twelve hours (the cold ferment) preheat your Dutch oven pot in a 450°F oven. Pull out a sheet of parchment paper and crumble it together, lay it out flat then flip your banneton over on the parchment paper. Brush any remaining flower evenly then makes your scores. I like to make one long score across the side and then some decorative scores on the top. To your preheated Dutch oven pot, carefully add your dough with parchment paper, cover with the lid and place in the oven on the middle rack. Turn the heat down to 400° and bake for 20 minutes. After 20 minutes, remove the lid and bake for an additional 20 minutes. Remove the bread with the parchment paper from the Dutch oven pot and allow to rest at room temperature for one hour before slicing. Best kept at room temperature in a paper bag. Best enjoyed slightly toasted. Enjoy!
@callmepj4333
3 ай бұрын
That bread looks and sounds so delicious 😅❤
@Amar-06-k9d
6 ай бұрын
Combine the following ingredients in a large bowl (I use a fork): 250 g water 150 g bubbly, sourdough starter 25 g olive oil Add: 500 g bread flour (such as King Arthur) 10 g fine sea salt
@ginarichi7308
3 ай бұрын
Thank you so much!
@janileesanchez9984
2 ай бұрын
I’m assuming g is grams?
@GDurango11
Ай бұрын
@@janileesanchez9984 Yes
@aidenguzman817
10 ай бұрын
Hey! This looks delicious! Thanks for taking the time to make this. Do you have the recipe posted anywhere?
@jessicadoyle7446
2 ай бұрын
Ingredients: *80g sourdough starter 250g purified water 350g bread flour 10g salt Equipment needed: Digital scale Dutch oven pot - 6 quart 11 inch oval bread banneton proofing basket with liner Danish whisk Blades for scoring *sourdough started is fermented flour and water. Its a living entity and needs regular feeding. It’s a leavening agent that uses naturally occurring yeasts and bacteria to make baked goods rise (replacing yeast). I strongly recommended purchasing one. I recommend asking to get some starter from someone you know who already makes sourdough or you can purchase some fresh sourdough starter online through King Arthur Baking (around $9) or from a local sourdough bread company. Directions: After feeding your starter (40g starter + 40g purified water + 40g flour) and it has doubled in size, pour 80g into a bowl. Add 250g of purified water, and mix together. Next, add 350g of bread flour. Mix together, making sure all the flower is incorporated. It’s going to look shaggy at first but don’t worry, the dough has to go through an autolyze process which jumpstarts the gluten development. Cover the dough and measure out 10g of salt. *** side note (At this point, re-feed you starter, with the 40g left over in your jar, add another 40g water and 40g flour, mix well and cover for you next batch. You have to feed your starter once a day to keep it alive. (Discard all but 40g then add 40g water + 40g flour everyday) If you’re not planning on making bread throughout the week, keep it in the fridge sealed tightly up to one week) After 30 minutes have passed add your salt and begin shaping into a ball. This process should take less than 1 minute. Cover. This is optional but I like to do a few techniques tohelp to strengthen the dough. 1.Stretch and fold: 45 minutes after your shaping, with damp hands, pull the dough up from the side and fold over. Rotate the bowl and repeat 2 more times. Cover. After another 45 minutes, I like to do coil folds. 2.Coil folds: With damp hands, pull the dough up from the center and allow the bottom to fold under itself.. rotate the bowl and repeat this two more times. After 45 minutes perform coil folds one more time. Cover for the bulk rise (about 4 hours or until dough has doubled in size) Once your dough has doubled in size, lightly flour your surface area and flip your bowl over releasing the dough. Next, I’m folding the right and left side in, then the top and bottom in, then roll tightly up into a burrito shape (this method is best if using an oval basket) If using a round basket, a push and pull method to shape yourdough is preferred. Add some flour to a lined banneton basket then add your dough seem side up. Cover and refrigerate for 12 hours. After twelve hours (the cold ferment) preheat your Dutch oven pot in a 450°F oven. Pull out a sheet of parchment paper and crumble it together, lay it out flat then flip your banneton over on the parchment paper. Brush any remaining flower evenly then makes your scores. I like to make one long score across the side and then some decorative scores on the top. To your preheated Dutch oven pot, carefully add your dough with parchment paper, cover with the lid and place in the oven on the middle rack. Turn the heat down to 400° and bake for 20 minutes. After 20 minutes, remove the lid and bake for an additional 20 minutes. Remove the bread with the parchment paper from the Dutch oven pot and allow to rest at room temperature for one hour before slicing. Best kept at room temperature in a paper bag. Best enjoyed slightly toasted. Enjoy!
@crenguța2003
10 ай бұрын
Look like so good...and sounds is wonderful... Please, recipe? Thank you!!!🙏
@jessicadoyle7446
2 ай бұрын
Ingredients: *80g sourdough starter 250g purified water 350g bread flour 10g salt Equipment needed: Digital scale Dutch oven pot - 6 quart 11 inch oval bread banneton proofing basket with liner Danish whisk Blades for scoring *sourdough started is fermented flour and water. Its a living entity and needs regular feeding. It’s a leavening agent that uses naturally occurring yeasts and bacteria to make baked goods rise (replacing yeast). I strongly recommended purchasing one. I recommend asking to get some starter from someone you know who already makes sourdough or you can purchase some fresh sourdough starter online through King Arthur Baking (around $9) or from a local sourdough bread company. Directions: After feeding your starter (40g starter + 40g purified water + 40g flour) and it has doubled in size, pour 80g into a bowl. Add 250g of purified water, and mix together. Next, add 350g of bread flour. Mix together, making sure all the flower is incorporated. It’s going to look shaggy at first but don’t worry, the dough has to go through an autolyze process which jumpstarts the gluten development. Cover the dough and measure out 10g of salt. *** side note (At this point, re-feed you starter, with the 40g left over in your jar, add another 40g water and 40g flour, mix well and cover for you next batch. You have to feed your starter once a day to keep it alive. (Discard all but 40g then add 40g water + 40g flour everyday) If you’re not planning on making bread throughout the week, keep it in the fridge sealed tightly up to one week) After 30 minutes have passed add your salt and begin shaping into a ball. This process should take less than 1 minute. Cover. This is optional but I like to do a few techniques tohelp to strengthen the dough. 1.Stretch and fold: 45 minutes after your shaping, with damp hands, pull the dough up from the side and fold over. Rotate the bowl and repeat 2 more times. Cover. After another 45 minutes, I like to do coil folds. 2.Coil folds: With damp hands, pull the dough up from the center and allow the bottom to fold under itself.. rotate the bowl and repeat this two more times. After 45 minutes perform coil folds one more time. Cover for the bulk rise (about 4 hours or until dough has doubled in size) Once your dough has doubled in size, lightly flour your surface area and flip your bowl over releasing the dough. Next, I’m folding the right and left side in, then the top and bottom in, then roll tightly up into a burrito shape (this method is best if using an oval basket) If using a round basket, a push and pull method to shape yourdough is preferred. Add some flour to a lined banneton basket then add your dough seem side up. Cover and refrigerate for 12 hours. After twelve hours (the cold ferment) preheat your Dutch oven pot in a 450°F oven. Pull out a sheet of parchment paper and crumble it together, lay it out flat then flip your banneton over on the parchment paper. Brush any remaining flower evenly then makes your scores. I like to make one long score across the side and then some decorative scores on the top. To your preheated Dutch oven pot, carefully add your dough with parchment paper, cover with the lid and place in the oven on the middle rack. Turn the heat down to 400° and bake for 20 minutes. After 20 minutes, remove the lid and bake for an additional 20 minutes. Remove the bread with the parchment paper from the Dutch oven pot and allow to rest at room temperature for one hour before slicing. Best kept at room temperature in a paper bag. Best enjoyed slightly toasted. Enjoy!
@guavagirl8344
4 ай бұрын
Your sourdough is one of the most beautiful on YT. I have to combine several recipes because I use milled flour, but I i like your techniques, and how you demonstrate to make it look easy.
@danitaindrawati2
Ай бұрын
Woaah beautiful
@marguerittetwinkle3624
Жыл бұрын
Soy de Brasil. Tercera vez que veo esa película, es una de mis favoritas. Gracias por compartir.
@daniellanewman5439
Жыл бұрын
How do you make it looks so easy? Can you post a tutorial please😩
@tandemskydiving
8 ай бұрын
kzitem.info/news/bejne/lG2aynyeb3xpkqw
@TSCsREFLEX
7 ай бұрын
Why do people always comment this? Lol it's working dough until it has a gluten structure. Leaving it to proof, scoring it, then baking it. Rather basic. Understand baker percentages, make some type of bread everyday or every other day and it'll be as simple as making a cup of water.
@nativelumbee1221
6 ай бұрын
@@TSCsREFLEX omg, how rude, by her comment she’s telling you she finds it difficult and would a tutorial, I’m assuming to find what’s she’s doing wrong. ….. geez
@jimmysity
5 ай бұрын
@@TSCsREFLEXSo your solution to learning how to make bread is to know how to make bread. 😂 That's like telling homeless people to just get a home.
@enjoyitbro
5 ай бұрын
Excellent work
@gloriaakyamaa
4 ай бұрын
Yummmmmy
@nirmal.j1
29 күн бұрын
❤
@bonitajolie9341
8 ай бұрын
That looks scrumptious!!!❤
@simchabaracha9889
3 ай бұрын
Hello, how long do you put them in the oven? Can you please give us a recipe? Thank you so much.
@veramartins4784
4 ай бұрын
Oh my God bread yummy
@NicolePhim-CookingandTravel
6 ай бұрын
Very nice baking bread and yummy 😋
@ldld64
2 ай бұрын
Beautiful! I want a piece 😩 right now!
@kimeverhart6253
Жыл бұрын
Oh, what a beautiful loaf of bread!! Enjoy!
@garebyu3645
10 ай бұрын
Yummy🤤
@目付きの悪いヒロコ
Ай бұрын
美味しそう❤️
@ConserveMore
7 ай бұрын
Beautiful
@CathyDelostrico
Жыл бұрын
Wow amazing🤩
@iametombo
Жыл бұрын
Great job
@gayatrichawla6239
18 күн бұрын
Request you to please share recipe
@ronaldvanengen1887
8 ай бұрын
I'm bringing the Whipped Butter!!❤😊
@helenbell1988
Ай бұрын
So only one 30 minute wait ? That’s amazing !! Have you got the ingredients weights please ❤
@dbandhoo
10 ай бұрын
this song is gorgeous too
@beardy7124
Жыл бұрын
That looks amazing
@yotamtam6897
7 ай бұрын
The scoring ⭐️
@estelanunezchannel
8 ай бұрын
i made your sourdough bread and starter and it came out amazing ,thank you ❤
@pamelavaler3063
20 күн бұрын
Hi, Could you send me the recipe if you have it? I can't wait to make it 😊
@frzamigo
7 ай бұрын
Kindly mention the ingredients and quantity. Thanks
@borisk4444
Жыл бұрын
beautiful woman make everything beautiful, thank you to all the beautiful woman!!!
@jluna9044
11 ай бұрын
Very good👏🏻! I love this song❤
@nidiaviana236
5 ай бұрын
Lindo pão, crocante. E deve tá deliçiosa. 😋😊
@kessiareis7007
11 ай бұрын
I’m salivating
@gmarounf7472
Жыл бұрын
Gorgeous. The bread is very nice too.
@belladriver258
9 ай бұрын
Chef the music made me cried da bread crunchy 🥹
@annieescobedo3306
Жыл бұрын
Ingredients pleaseeee
@9hank
Жыл бұрын
It's sourdough bread. Google or KZitem for hundreds of videos and recipes
@thej680
Жыл бұрын
@@9hankI feel the reason they're asking is to see if it's authentic sourdough bread. Sourfaux bread will use commercial yeast rather than a sourdough starter which takes time to cultivate. I don't think she used a sourdough starter. The basic ingredients of any sourdough are salt, flour, and water. There should be no other ingredients. This is the benefit of making it yourself because commercially made bread is made with commercial yeast because they have to make it in bulk for their consumers. If you make it yourself, you can of course take as long as you want and make it without preservatives. I hope this answers anyone's questions.
@scholasticbookfair.
11 ай бұрын
@@thej680it looks like she used starter
@B58_Bless
Ай бұрын
Love your charm bracelet. Where did you get it. Thinking of getting one for wifey❤
@2006golfspore
8 ай бұрын
It’s looked so delicious, I couldn’t wait to learn how to make it at home.
@user-ep1ks2pq5r
Жыл бұрын
Thanks for sharing something so intimate
@apocalypticlove
9 ай бұрын
I agree! It’s so yummy! Just a lengthy process with the dough.
@kelza83
7 ай бұрын
Perfect loaf
@cinderbuela57
Жыл бұрын
Beautiful!
@maggie4475
28 күн бұрын
How long did it take for you to do the process and bake??
@jacquic2756
6 ай бұрын
What a beauty!
@9hank
Жыл бұрын
Beautiful ❤
@mikec7860
5 ай бұрын
Squeeze until you hear a crunch.
@ВикторияВасильева-и6п
11 ай бұрын
потрясающе, прям искусство
@mariacristinavercezi3961
Жыл бұрын
Vc nos apresentou seu pão e parece-me que vc mostrou sua obra prima. Vc ama o que faz. Parabéns.
@justinlewis8889
9 ай бұрын
You got that dough to sit up nicely. #doughhandlinggoals
@3lightworker
8 ай бұрын
Aye?? You didn't stretch and pull? Leave it overnight??
@shabrinainut
Жыл бұрын
Looks yummy n gorgeous bread ✨💖
@royamohebi555
8 ай бұрын
you are so good
@l.dschick-inn-palacecrafts6174
11 ай бұрын
I'm obsessed 🤩
@Alex-badaozhai
24 күн бұрын
Recipe Please,thanks!
@LuisFrancisco-s4g
Жыл бұрын
❤i like that 🍞 Bread
@kimnelson3616
Ай бұрын
Recipe please
@viciousLUA
Ай бұрын
Measurements please 😢
@michelehawley2326
28 күн бұрын
Can I get measurements
@Nams-U4L
Ай бұрын
Can someone confirm the measurements for me. Its going fast but what im getting is 30g starter 60g water, 160g flour and 10g salt.
@april1024me
Ай бұрын
Is awesome. But no instructions ??
@kimberlybanks1233
7 ай бұрын
Recipe please, thank you 😊
@Lena-qv4bb
3 ай бұрын
can i get the recipe please
@JaxIsYeeted_andcringe
8 ай бұрын
There's something just therapeutic about making sourdough
@LB_Bonnibal
10 ай бұрын
I need the ingredients right away 🤡✨
@strwbbyy
7 ай бұрын
Sourdough starter flour water salt
@kaesch2770
11 ай бұрын
Been working on mine for 3 weeks. Starter is perfection, shape of dough beautiful, taste is ALMOST there (I’d like it a tad more sour), texture is so nice and chewy, but I’m not seeing these giant holes inside the bread. How do I get more holes?
@carlosr.psouzarp3910
3 ай бұрын
Poderia colocar a receita e temperatura do forno os 2x tempos porq favor?????
@victoriacampion8002
2 ай бұрын
Yeah!!!! how about a recipe?
@gnawbabygnaw
11 ай бұрын
That’s a Fine looking loaf of Sourdough, pretty girl 😊
@seashellcatgirl2312
10 ай бұрын
Recipeee please! ❤
@claudettebailey8176
8 ай бұрын
plz tell me how to make the starter and the recept plz
@rosannekilcullen5322
11 ай бұрын
What glove are you using? Is it non stick?
@armidaloya
9 ай бұрын
Measurements please
@honeyboo1667
21 күн бұрын
Can someone explain to me why they crumbled the paper
@queen9798
4 ай бұрын
Can i get the recipe pleasee!!!
@carmengmurphy7790
9 ай бұрын
How did u make it?
@mc_unicothology
11 ай бұрын
I want to learn how to make this.. 😢😢
@victoriasilva7057
11 ай бұрын
Where is the measurements and full recipe, please?
@DeathByFashion1
4 ай бұрын
How long does this take? I noticed there was a change of nail color😂
@LATINA850
7 ай бұрын
Did anyone notice her nails? I think it's small video clips from different days combined in one video.
@heatherdavis1
4 ай бұрын
I agree
@sheenadenae3156
Жыл бұрын
What is the hydration level?
@animamouche3034
Жыл бұрын
Who sing, it's beautiful song.
@CustomBuiltNation
8 ай бұрын
Hey what’s the ratio we’re getting ours to dense
@isatheprincessoftherhythm9064
8 ай бұрын
Can you write the ingredients and how to make it
@cinnamon4you
9 ай бұрын
Recipe with measurements?
@Lizz30221
7 ай бұрын
Recipe???
@cassiesanoski3849
6 ай бұрын
Can i get the recipe
@heatherdavis1
4 ай бұрын
Please recipe!!!
@amycooper5919
Жыл бұрын
Is the 400° at 40 min approrpopriate if I do two loaves at same time?
@Andrea.Suzanne
11 ай бұрын
genuine question, why is the paper crumbled?
@Zagupi
11 ай бұрын
Good eyes! My guess: to get rid of the curlyness of the rolled up paper sheet
@joebroadhead7733
9 ай бұрын
@@Zagupiyes, that is the reason. It lays flatter and isn’t….annoying.
@Cloudydawn25
Жыл бұрын
So what is it, 30g starter, 60g water, 160g flour? You went quite quickly
@jasminemaribojoc1033
11 ай бұрын
My friend you can do my recipe instead of hers. 500 grams unbleach bread flour 350 or 400 grams water 100 grams sourdough starter 12 grams himalayan salt(real salt) the more water you put it on the recipe, the sticky dough it becomes, but it makes your sourdough bread beautiful open spring.
@Cloudydawn25
11 ай бұрын
@@jasminemaribojoc1033 thank your I’ll give it a go soon!
@danishadavis1614
6 ай бұрын
The recipe is in the video portion. Step by step and everything in between! 😉
@marlidelaramartins2358
6 ай бұрын
Manda a receita
@GoodDeedsGodFirst
11 ай бұрын
Where is the ingredients? Thanks
@ItsFran.
7 ай бұрын
Does anyone notice how she shows us with different nail polish and then while she makes it a whole different color ain’t no way it’s the same person
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