thanks for sharing! I've done sourdough bread with kefir before, but it was the first time that I baked a sourdough loaf starting with water and flour only. I used rye flour and strong white flour in turns, so after 8 days of feeding, the sourdough has become active and strong. I baked yesterday and it was a success, although the crust didn't get this brown color. I have an air and grill only oven, so, maybe, the air dries the crust too soon and it doesn't give it color. Any ideas make it brown?
at 3:43 you knock down the dough which looks like mine. Does yours put out a bad smell when you do that at first? When I punch down the dough after the first rise I get an off/bad smell. thx
Hi, your dough will rise, sponge or no sponge, when you pour the sourdough in to the bowl of warm water and mix the flour with it, the sourdough will activate and start working. I've found it doesn't make any difference if you have a sponge or not, just throw it all together it will rise, regards Dan
Now I am really confused! Some people say you need to make a sourdough sponge the day before you plan making bread and some like you make the dough using the starter without making the sponge?
This recipe works fantastic. I was worried about the 2nd rise but it worked out for me. I enjoy the fact that there are no measurements or oven temps. I just guessed a temp and they came out great! Thanks for the video! I think I'll try these with flavor next time - maybe some peppers and cheese or something!
Actually this video is great because he doesn't measure things. I've learned that the best way to get good results is to go on feel and not exact measurements. There are so many variables in bread making that make exact measurements useless at times. I use them as a starting point but I always end up having to use more/less water or flour and rise times change depending on weather. I really like this video.
@robert0380 Measuring your ingredients is bad. Weighing them is professional and smart. Professional bakers normally weigh their ingredients and portions because bread is something that you really need to know your baker's percentage. In my opinion, the best breads are from about 65% to 80% hydration and if you dont weigh your ingredients you'll make inconsistent bread.
At my bakery where we make genuine sourdough ( im an apprentice and havnt touched dough making Just yet ) But i know that with our sourdough we add old parisian / PDC pain de campange depending on what we make, and for our sourdough fruit bread we add multigrain / casalinga LEFT OVER SOUR DOUGH into our starters.
brown bread flour will work fine, just remember to add equal amounts of flour and warm water every 24 hours until it starts to bubble away, can take from a few days to 8-10 days, good luck
Well my starter seems to be coming along a treat, only took a few days too. Mind I did feed every 8 hours. I used white wholemeal in the end, I'll mix that with the brown when I come to bake my first batch.
Quick question, if I bake enough bread for a week will it still be fresh enough at the end of the week? if you know what I mean.
Hi, just leave it until it doubles in size, it could take two or three hours or more, a good place to leave it to rise is in an unlit oven, you don't have to use sourdough if you don't want to, I some times use two packets of fast action dried yeast. good luck
Your bread looks fantastic, Dan. You make it look much simpler than lots on youtube, but I was wondering... when you left the initial mixture to rise in the bowl, how long did you leave it for? Cheers
thanks for the vid, it will become very usefull to me as ive just started my very first sourdough starter!!
janeandmattr 1 month ago
Spot on mate i'll give that a go cheers
clegsta42 2 months ago
Nice video.... How do you make your starter?
Thank you.
zplintz 3 months ago
Sorry, I can't help you there, I only have a old gas oven, no fan, maybe if you turned the oven up that might help,
Juandan59 3 months ago
thanks for sharing! I've done sourdough bread with kefir before, but it was the first time that I baked a sourdough loaf starting with water and flour only. I used rye flour and strong white flour in turns, so after 8 days of feeding, the sourdough has become active and strong. I baked yesterday and it was a success, although the crust didn't get this brown color. I have an air and grill only oven, so, maybe, the air dries the crust too soon and it doesn't give it color. Any ideas make it brown?
sunrisegX 3 months ago
@Juandan59 that was a very useful video thanks
mychavey 3 months ago
at 3:43 you knock down the dough which looks like mine. Does yours put out a bad smell when you do that at first? When I punch down the dough after the first rise I get an off/bad smell. thx
howardthecpa 6 months ago
Hi, your dough will rise, sponge or no sponge, when you pour the sourdough in to the bowl of warm water and mix the flour with it, the sourdough will activate and start working. I've found it doesn't make any difference if you have a sponge or not, just throw it all together it will rise, regards Dan
Juandan59 7 months ago
Now I am really confused! Some people say you need to make a sourdough sponge the day before you plan making bread and some like you make the dough using the starter without making the sponge?
ainanor 7 months ago
this is how they made bread thousands and thousands of years ago.......very primal style of bread baking
intelplatoon 8 months ago
Great job, thanx for the Vid
opalweiss 9 months ago
You're right, once you learn how to make your own bread you can never go back to eating the commercial rubbish from supermarkets.
BunnySpangle1 11 months ago
Love your simple cooking style. Hope you will make more videos!
TheDenisedrake 1 year ago
Wow so simple and straightforward -- without all the prissy bread making rules. Thanks!
TheDenisedrake 1 year ago
You are amazing. No mixer , no scales , just your hands and very good result!
lupi6000 1 year ago
lol your way of measuring is the way to go lol jk jk :) nice video :D
af4lazn 1 year ago
Have my volume turned up to 10 and can't hear a word. Why make a video and not make it so we can hear????
eckankar 1 year ago
@eckankar turn up your volume!!
bakrione 10 months ago
Wonderfully simple and easy. Thank you very much!
tojasam 1 year ago
The sound is *very* quiet. I am struggling to hear you with volume maxed, but nice technique. Thanks for the video.
spacep0d 1 year ago 2
This recipe works fantastic. I was worried about the 2nd rise but it worked out for me. I enjoy the fact that there are no measurements or oven temps. I just guessed a temp and they came out great! Thanks for the video! I think I'll try these with flavor next time - maybe some peppers and cheese or something!
ick5521 1 year ago
It would be nice to know exact measurements of each ingrediants you are using.
kerty9 1 year ago
@kerty9
Actually this video is great because he doesn't measure things. I've learned that the best way to get good results is to go on feel and not exact measurements. There are so many variables in bread making that make exact measurements useless at times. I use them as a starting point but I always end up having to use more/less water or flour and rise times change depending on weather. I really like this video.
robert0380 1 year ago
@robert0380 Measuring your ingredients is bad. Weighing them is professional and smart. Professional bakers normally weigh their ingredients and portions because bread is something that you really need to know your baker's percentage. In my opinion, the best breads are from about 65% to 80% hydration and if you dont weigh your ingredients you'll make inconsistent bread.
DumbAndLethal 1 year ago
yes, straight to the point bread making. one of the best recipies iv seen so far on here. thanks for sharing dan.
23boogleshake23 1 year ago
lol 8:24 looks a bit smoky
TheMrHarryShow 1 year ago
At my bakery where we make genuine sourdough ( im an apprentice and havnt touched dough making Just yet ) But i know that with our sourdough we add old parisian / PDC pain de campange depending on what we make, and for our sourdough fruit bread we add multigrain / casalinga LEFT OVER SOUR DOUGH into our starters.
WOWnerdLIAM 2 years ago
brown bread flour will work fine, just remember to add equal amounts of flour and warm water every 24 hours until it starts to bubble away, can take from a few days to 8-10 days, good luck
Juandan59 2 years ago
Well my starter seems to be coming along a treat, only took a few days too. Mind I did feed every 8 hours. I used white wholemeal in the end, I'll mix that with the brown when I come to bake my first batch.
Quick question, if I bake enough bread for a week will it still be fresh enough at the end of the week? if you know what I mean.
snappuppy 2 years ago
Top stuff dan, I'm going to make my first starter tonight. I only have brown bread flour, will that work or do I need to mix white with it?
snappuppy 2 years ago
Thanks for that - next video: the sourdough starter!
relaxadog 2 years ago
Hi, just leave it until it doubles in size, it could take two or three hours or more, a good place to leave it to rise is in an unlit oven, you don't have to use sourdough if you don't want to, I some times use two packets of fast action dried yeast. good luck
Juandan59 2 years ago
Your bread looks fantastic, Dan. You make it look much simpler than lots on youtube, but I was wondering... when you left the initial mixture to rise in the bowl, how long did you leave it for? Cheers
relaxadog 2 years ago
this looks great, i might just have to try it.
dragonmastah2 3 years ago
This has to be the first easy recipe I have seen on Youtube and the bread looks great.
fivestarmichael 3 years ago