you have a very good narrating voice! sounds like a pro cooking show. by the way is this more of a standard bread with a little sprouts in it? i was looking through the raw food style sprout bread vids that use 100% wheat sprouts and is dehydrated rather than baked. but i have been making them per Steve Meyerowitz method of baking it at 250 for 3-4 hours, it's more like a brownie texture and tastes very sweet and a lot like toasted wheat germ and it doesn't rise at all.
Thanks for your informative video Diana. I have been making very flavorful but dense sourdough whole wheat loaves that have not had any oven rise, and improper shaping is one of the reasons. I hope to bake some loaves that look like yours today!
Thank you for the demo. It was the first time I have seen the dough scored before the second rise, does this work well for the baking. When I score the dough after the second rise it alway, always drags, this could be the answer.
This is exactly what I was looking for, thank you!! I've recently started baking bread. Most recipes say to shape the bread into a loaf after the first rise but none of them indicate how to properly do that. Thank you for an awesome demonstration (I'm saving it to my favorites!) and I even liked the charming incident with the children in the background, lol.
I would also like to see the process from the beginning, thanks!
loui0008 4 weeks ago
you have a very good narrating voice! sounds like a pro cooking show. by the way is this more of a standard bread with a little sprouts in it? i was looking through the raw food style sprout bread vids that use 100% wheat sprouts and is dehydrated rather than baked. but i have been making them per Steve Meyerowitz method of baking it at 250 for 3-4 hours, it's more like a brownie texture and tastes very sweet and a lot like toasted wheat germ and it doesn't rise at all.
benjorgensen1 5 months ago
Thanks for your informative video Diana. I have been making very flavorful but dense sourdough whole wheat loaves that have not had any oven rise, and improper shaping is one of the reasons. I hope to bake some loaves that look like yours today!
conviviumman 5 months ago
Hi there! I would be possible to see the whole preocess, please?
05192108 7 months ago
Thank you for the demo. It was the first time I have seen the dough scored before the second rise, does this work well for the baking. When I score the dough after the second rise it alway, always drags, this could be the answer.
janemarten100 8 months ago
This is exactly what I was looking for, thank you!! I've recently started baking bread. Most recipes say to shape the bread into a loaf after the first rise but none of them indicate how to properly do that. Thank you for an awesome demonstration (I'm saving it to my favorites!) and I even liked the charming incident with the children in the background, lol.
ilovemyeggsandbacon 1 year ago