You can use ripe sourdough starter instead of making the levain, if you'd like! The 7/8g is correct, you use that to make a levain, which kind of like scales up your sourdough starter!

@@theperfectloaf thank you. So when I discard my starter I hope it’s just 8g but gut might be wrong. But I am just going to wing it & see what happens.

@@jackieedler1572 sounds good. Adjust as necessary when your dough is in bulk and in final proof. Be sure the dough is very puffy and light to the touch (like I show in the vid) before baking!

Hey there! You should be able to find it on your local Amazon shop or you can order internationally, here: www.bookdepository.com/Perfect-Loaf-Maurizio-Leo/9780593138410?ref=grid-view&qid=1666096190932&sr=1-1 I hope you love it!

And it was for me eating it, too 🙂

It's so good!

You should!

They're super versatile. Great for focaccia, too!

Just use a cake pan 🤷

I hear you, baking in a pan for the win!

You're already halfway to pizza heaven 🙂

Interesting!

Aren't making EMs at home just amazing? And yes, grew up here in ABQ and still here, great place to live 🙂

Fantastic, thank you! Let me know how it's going 🙂

Only a single shape. It might be that your dough is overproofing on you if it's collapsing when you tip it out to score.

It sounds like your dough is most likely over hydrated-your flour likely isn’t able to take on quite a much water, and that’s ok! Try reducing the hydration by 5% and give it another go-the reduced water should bring strength to the dough and you’ll feel it immediately. Once you find a suitable hydration, you can try to push it back up (if desired), but as you do, take note of how the consistency of the dough changes: the dough will start to slacken out as you add more and more water, this means you’ll likely have to mix more upfront or add another set or two of stretch and folds during bulk fermentation. Generally, with an increased hydration, you need to mix longer to develop the gluten in the dough to sufficiently support the water added, but this only goes so far. At some point, the flour you’re using just isn’t able to take on any more water and you’ll essentially have a weak and slack dough. It’s always best to start conservatively and work your way up with hydration as you feel out your flour. This is typically why I recommend holding back water during mixing, adding it in as the dough handles it. Try to keep everything else as consistent as possible and let me know how the next attempt goes!

Yes, those breads definitely are quite soft. But this one is in the running for it, at the very least... Be sure not to bake this one too long!

Try it, you might be surprised 🙂

Recipe ingredient weights and link are in the video description!

Sounds great! I'd bake for less time, or, in the last 10m of baking, carefully take the loaf out of the Dutch oven and let it finish baking directly on the oven rack. The cast iron will still have a lot of retained heat and can take it too far.

Good guess, but it's semolina flour!

It's very helpful to do that, yes. It creates the perfect steamy environment. Here's my video on how I do it: kzbin.info/www/bejne/fqPbpJRjfZqbaKM

You're definitely seeing things 🙂

6:46-6:47, definitely something crawling 6:46

@@maaritsteinwedel4351 nope! It's the dough slowly expanding outward after flipping it over

Haha!

All the weights are listed in the video description!

Full recipe is here: www.theperfectloaf.com/sourdough-starter-discard-cake-ciambella/ Hope you love it (like I do)!

Love hearing that. Bread is the best 🙂 Thank you and happy baking!

Metric >> Imperial 🙂

I talk about the benefits, here: www.theperfectloaf.com/guides/proofing-bread-dough/

It definitely doesn't taste "buttery" in any way. I'd say give it a try just to see 🙂

You're so welcome!

Just hold back a little of the water when mixing. Then as you're mixing, add it in depending on how the dough feels. If it's wet and soupy, don't add it all in. Basically you're just keeping a small reserve to the side, only using it if the dough feels like it can handle it.

Yes I do!

You'll get a very different result with this bread when using freshly milled flour... But I would use hard red wheat.

Everything is in the video description!

Hey there! Hmm, there should not be any ads blocking any quantities or directions there. I'll take a look and see if I can remove/reduce them if they are!