I really really appreciate for your recipe and all explanation. Its been over 2 months since I started to bake sourdough bread. I've tried to bake 20 times with some recipes, but nothing has worked.. I was almost to give up...(I've baked many kind of bread since over 7 years through.) Finally, I got it! Thanks you so much. I'll try the other your recipes.
@SourlottibyAbby
3 жыл бұрын
Hi Kana, happy to hear that! Slowly but surely. Keep it up the good work!
@jowind777
2 жыл бұрын
That kind of crusty sound. So nice to hear!
@marilouchan7993
3 жыл бұрын
Followed your step-by-step instruction and it came out perfect thank you so much.
@SourlottibyAbby
3 жыл бұрын
Great to hear!
@DL-rr1tx
Жыл бұрын
Hi Abby, thanks so much for your video. Your instructions for leaven say "Refresh a couple times prior using to achieve optimum results." Does this mean I have to discard and refeed the leaven a few times, each time with a 1:1:1 ratio? So, I have to start making the leaven at least 1 day before making the bread?
@SourlottibyAbby
Жыл бұрын
yes correct
@cristinaco7952
3 ай бұрын
Hello ,can i just use all purpose flour only ,and 200 gm of water ? Ty for your reply
@lynnlim7157
3 ай бұрын
can i know where you buy the lava rock? is it need to have a specify lava rock that can be used?
@zumbafanification51
3 жыл бұрын
That would be good for sandwiches with sauce. It will hold well without being soggy.
@manju331
2 жыл бұрын
Thanks for the clear folding demo. Am doing to try this in the morning 😋
@SourlottibyAbby
2 жыл бұрын
Have fun!
@catslaves8650
Жыл бұрын
Hi Abby, how long does your sourdough crust stay crisp in Malaysia's hot, humid weather? Mine is leathery and chewy as soon as it cools down. What can I do to make the crust crisp for a few hours? ☹ Thanks!
@SourlottibyAbby
Жыл бұрын
Its completely normal! There's nothing we can do to avoid that. Just retoast them in the oven they'll be just like freshly baked out of oven.
@jasminetham5270
3 жыл бұрын
Such a detailed video! Thank you!
@SourlottibyAbby
3 жыл бұрын
Most welcome jasmine !
@howareyou9999
2 жыл бұрын
What is the purpose to freeze it (40 minutes) before baking? What the difference?
@VionnaC5784
3 жыл бұрын
Admire your shaping skills
@SourlottibyAbby
3 жыл бұрын
Thank you for your kind words Vionna. You can do it too! It's not difficult ;)
@emmapu2409
3 жыл бұрын
Awesome 👍 thanks for sharing ☺️ May i know what brand of bread flour you use ? Thks
@SourlottibyAbby
3 жыл бұрын
Hi Emma, it depends on the availability and type of bakes, I don't have a fix brand but I do enjoy using Bobs red mill. Good flavour and easy to handle. Hope it helps!
@56885355
3 жыл бұрын
May I know is it u put at the lowest rack in the oven? Or 2nd from lowest? With fan on? Tq
@SourlottibyAbby
3 жыл бұрын
Yes i put at lowest rack with fan.
@evesoul2024
3 жыл бұрын
Thank you for sharing, i will try it tomorrow. I do not have whole wheat flour, will it the same if I use bread flour only?
@SourlottibyAbby
3 жыл бұрын
Hi! Yes absolutely fine
@evesoul2024
3 жыл бұрын
@@SourlottibyAbby thank you. But i get it sour, how could i reduce the sourness?
@lilykow7458
3 жыл бұрын
Hello Abby, Tqvm for sharing. I was going to try tis n not sure if 240 or 270 gm of flour is correct? Pl advise. 🙏
@SourlottibyAbby
3 жыл бұрын
Hi Lily, thank you for highlighting! I have amended my description above😊 It is 240g + 60g, total 300g flour recipe. Appreciated!
@lilykow7458
3 жыл бұрын
Tq for ur quick response. Much appreciated. 🙏😘 Just fed my starter to try ur recipe. Greetings n much luv from Singapore 🥳❤️
@anniil884
3 жыл бұрын
Hi, can you tell me please how to make starter at the first time and when ? 💛
@SourlottibyAbby
3 жыл бұрын
Hi! Unfortunately I do not have any starter cultivation tutorial available at the moment. Alternatively you can check out the tutorial from youtube or google
@أمضياء-ط8ض
3 жыл бұрын
Gorgeous 👌🏻👌🏻
@SourlottibyAbby
3 жыл бұрын
Thank you! Cheers!
@joestubbs3138
3 жыл бұрын
Where does the 5 HR bulk fermentation start and end in the video...joe
@SourlottibyAbby
3 жыл бұрын
From adding levain until shaping
@arrabih2001
3 жыл бұрын
Hi where can i get the lava rock tq. I am beginners tq for simplify the process
@SourlottibyAbby
3 жыл бұрын
Hi! I got it online from shopee :)
@arrabih2001
3 жыл бұрын
@@SourlottibyAbby is it the red lave stone written for aquarium is it that one? I was scared would get the wrong one 😂
@nini-vl3ks
3 жыл бұрын
May I ask does the protein content of the bread flour matter?
@SourlottibyAbby
3 жыл бұрын
Hi, yes absolutely.
@michaelneff5580
2 жыл бұрын
Je T'adore!
@mailsunshine
3 жыл бұрын
好美的氣孔喔
@SourlottibyAbby
3 жыл бұрын
谢谢
@marialuciafarinha3549
Жыл бұрын
Bom dia, o que você colocou naquela forma só lado do pão e qusl a utilidade?
@ferg364
Жыл бұрын
ela dice no vídeo que são “rochas de lava”. eu acho que são para criar vapor no forno. desculpa meu português, eu falo español :)
@marialuciafarinha3549
Жыл бұрын
@@ferg364 Obrigada por responder 🌻🇧🇷 Ötimo final de semana para você e sua família!
@beez_2772
3 жыл бұрын
Can I use a round dish for the coil fold as I don't have any square one at home?
@SourlottibyAbby
3 жыл бұрын
Yes absolutely. Any thats wider than the dough so you can judge the spread and extensibility better
@beez_2772
3 жыл бұрын
@@SourlottibyAbby Thank you. 😊💞
@serenelee1529
Жыл бұрын
Hi may I know where to get the lava stone
@SourlottibyAbby
Жыл бұрын
i got them online, shopee or lazada
@serenelee1529
Жыл бұрын
@@SourlottibyAbby Tks
@MohamedAhmed-ui8mj
3 жыл бұрын
Thx looks amazing If i want make 2 portions not 4 as in the video So do i still on same time and temp in the oven plz?
@SourlottibyAbby
3 жыл бұрын
Hi! The recipe yields 4 small-medium sized batards, just halve the recipe will do. Yes, bake at same time and temperature.
@poonehkashani9742
3 жыл бұрын
Thank you so much for a while I like to find a way to shaping like this it seems easy and functional 🙏
@SourlottibyAbby
3 жыл бұрын
Hi, yes, it is easier compared to shaping a baguette. Give it a try!
@KhunwaiStory
3 жыл бұрын
how to make active Sourdough starter for this vdo?
@SourlottibyAbby
3 жыл бұрын
Pls check my latest video
@KhunwaiStory
3 жыл бұрын
@@SourlottibyAbby Hi Abby, thank you for your reply. yay i already saw your last vdo. so, we need 6days to make starter right?
@JN_Leong
2 жыл бұрын
請問那個橙色麵包刀切硬硬的歐包好切嗎?
@SourlottibyAbby
2 жыл бұрын
蛮好切的!
@JN_Leong
2 жыл бұрын
@@SourlottibyAbby 謝謝
@tzeshin20
3 жыл бұрын
May i know how to do the starter ?
@SourlottibyAbby
3 жыл бұрын
Hi! You can search up a Starter cultivation tutorial and make one. You will need an active sourdough starter to start.
@yinyin1346
3 жыл бұрын
Hi may I know what type of bread flour are you using and the protein content?
Can I do the cold retard in the refrigerator instead of freezer . Refrigerate a little longer.
@ferg364
Жыл бұрын
i love your recipes and your videos. may i ask, will it affect much if i do cold retard for longer than 40 minutes? thanks!!
@kaybwong4770
3 жыл бұрын
Thanks for the video! May I know what is the purpose of the cold retard in the freezer? Is it possible not to do cold retard? Because my freezer too small and I need to bake as soon as possible
@SourlottibyAbby
3 жыл бұрын
Hi! To halt the fermentation while preheating the oven. You can cold retard in the fridge if you do not have the space in the freezer, just that it can allow the dough equalised to the temperature quicker.
@kaybwong4770
3 жыл бұрын
Ah I see. Thks for quick response! How long can I afford to leave it in room temp before baking (as long as my oven is ready) ?
@chocolaterabbit2
3 жыл бұрын
@@SourlottibyAbby thank you for sharing! Is there any fermentation time after shaping besides retarding in the freezer? If not, Can I preheat the oven before and bake right after shaping?
@chuahzeslynzeslyn3233
11 ай бұрын
I don't have baking stones. Can I substitute with a tray of hot water at the bottom. Do u think it will work beautifully. 😂
@comfydough917
3 жыл бұрын
your recipe is completely wrong! I tested it to see it for myself, the water and flour ratio is way off. there is no way you used the same ratio to make yours cuz it looks 70% hydration
@SourlottibyAbby
3 жыл бұрын
Hi! Do note that every flour has different properties and water absorption level, thus please adjust the hydration accordingly.
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