Great job, very instructive

I love your system, congratulation

Fantastic class. Thank you

Please next time show a cut piece of the baguette

Wonderful class. Thank you

If I want to add seeds ( sunflowers seeds ) which would be the suggested % of seeds on rye flour and how they would change the water quantity in formula ? Thank you very much and regards

Thank you. Need better camera detail.

Is the poolish left at room temperature for the 16hr or in the fridge?

Can Italian Semolina (fine) be used in the Baguette recipe and for poolish or only a portion?

Do you discard the leftover from the 3 feed ? Once you have mixed the batch for the next 4 feed ?

Please show the crumb. Good videos otherwise

Hi there, I've followed your video to a T, scale and grams 😊 I'm going to be using your videos to learn. I'm going to be baking rye breads only , as my husband can't take much white flour. I'm on my day two. What do I do with the first starter once I've taken the 50 gr out of the jar to feed it for second day ? Can you recomend a recpie on your videos for rye bread. I really like your videos as they so precise. Thanks a lot.

Hi, Ive been following your video to a T. With a gr scale as well. But what did you do with the rest of the first mixture ? Did you throw it away ? I'm not sure what to do with any of the leftovers. I'm doing my second one tomorrow. This is going to be my one and only sourdough recpie, so I need to do it perfectly. Thanks a lot.

Hello , what is the hydration ratio for this recipe please 🙏🏼

“Simplicity is best” …right… when you actually post the recipe 😂 Really should post an accurate hydration and the type of flour you use. Gah, I dislike the lack of information here.

wow

It is a shame you didn't show the crumb at the end. That says everything about the bake, pretty pictures of the bread says little. And 2.6% salt is a crazy high amount. Far too salty for most palates. Pro bakers teach pro bread baking and it is geared toward speed and keeping overheads down. Doing full gluten development in a mixer is one example of this. Long bulk fermentation develops much better flavour. Good home baking methods yield far better flavoured breads. In fact that is one of the main reasons to bake at home and not copy pro methods. Sorry if this all sounds negative. It occurs to me that someone with your knowledge and skill could contribute so much to quality home bread baking if you took the trouble to step away from these tired commercial methods. Wishing you the best.

Thanks your teaching

How does one make the Levain?

You're the best.

Nice tutorial, albeit wish you showed the crumb on your final product, as that is a huge part of the outcome! Its kinda like being intimate with someone, but not finishing! Sorry, just a comparison! 😅

Can I use Durum wheat?

Wonderful!

Great teaching and great results!!

Vielen Dank für ihre Bemühungen gegeben haben

A guten Appetit Mittagessen

Thank you for the honour you’ve been giving to our wonderful rye bread. Master class that was. I doubt they make it any better back home. Guten Appetit❤

Hello … do you have to cook the polenta? What if you just add the polenta flour to the beginning of the mix? Thank you 🙏 ❤

What is the point of making starter if you put yeast into it?Professional my ass🤣

what scales are those?

Thank you so much

DudeI The reason I didn't subscribe is you didn't cut and show the crumb...That's what I was waiting for!

Can I substitute dry yeast for the liquid levain.? If so how much. Thank you

How much rise should i be seeing?

Your instructional video is superb! This was very helpful to learn detailed techniques for making these breads in a home kitchen.

Over complicated, big time.

I made this recipe today, cut the recipe in half because I didn't need 4 loaves. We can't wait to try it. It looks fantastic. Thank You for these videos. I have learned sooooo much from you. I will be taking your classes because I'm sure there's even more information in them. Once again, thank you for passing on your knowledge. Ok, we just cut this bread, OMG! The taste and the crumb is fantastic.

Making this now, can’t wait to try it

Interesting that he gives weights of all ingredients except dry flour and salt and does not say anything about protein content of the “white flour” used. How important are these to the final outcome? Why make a video on how to make this bread and leave out essential data. Otherwise, I learned some interesting techniques. In order to try this I would need to reverse engineer the dry ingredients using 73 % hydration. Knowing the polish and levain are 100%. So I wonder on average how many people know how to do that math? Was there a complete posting of the recipe that I missed?

you have to cut it open so we can see and eat some please , great video i enjoyed it

How long do you do the twice daily feeding

Making it more complicated than necessary..mixer and shaping not needed- use Pullman pan and let lit out overnight,..no yeast..imo

What's happen if I use white flour sourdogh instead of rye sourdough , a part from the fact that obviously the recipe will not be 100 % rye ? Thank you very much and regards from Ecuador

I've been making 100% sourdough rye bread today (which is in the oven right now). It takes me back to making mud pies as a child, haha! I use other ingredients, though: molasses, a little honey, a little diastatic malt powder, some black cocoa, a little instant (dark) coffee, salt and olive oil. Amazes me! (I just use a rye sourdough starter. I really was not expecting it to rise like it did. Rye amazes me!) Also bake at a lower temperature closer to 340 degrees F -- to an internal temperature of 200 or 205 degrees F. I think I am becoming addicted to rye bread!

nice

What scale brand/model do you use?

The bread looks fantastic. I can't wait to try it. Ciabatta is one of my favorites but often not available in my areaa, or if it is, it's not very good.

You are awesome. ❤ Great teacher. 🍎 Thank you for the instructions and NO unnecessary repetitive music. We don’t need it. I still cannot understand why so many videos include that sort of thing. It’s very relaxing to watch you and simply listen to your voice and the normal sounds in a kitchen. Are you going to be making any other videos?

Are there written instructions?

Id like to see this inside of the bread ❓❓❓❓