Does anyoneknow at what temperature do you preheat your oven/dutch oven - he didn't mention it 😢

Nice to see you back!!! ❤ Very thankful I have found your channel because you have made my bread baking MUCH BETTER and A LOT EASIER!!! Along with all your wonderful recipes, including the oatmeal bread from school, I make a 200+ year old recipe from my grandmother, instead of eating the frankenfood they call bread in USA. Grandma alway claimed that her granmother's rye bread recipe was no-knead, but we all thought she was exaggerating, considering how labor intensive cooking/baking was in the old country with wood stoves. My grandma passed when I was a child more than fifty years ago, so I couldn't learn more from her. You're the next best person for guidance. For years I searched for answers, now I have them!!! 😊 I use the no-knead or stretch & fold method, and age it in the refrigerator for extra flavor. Now I understand...THANK YOU!!! My only problem is that my family watches you too and knows that it's fairly easy to have fresh bread daily...so now they expect it. 😂 Thank you, I am so full of joy to see you back and looking well!!!

First time making Rye Bread which is one of my favorites. They both came out just like seen in your video. Fantastic video and bread. Waiting for it to cool before I can enjoy! Thank You

Although they are lovely, I liked your first video about scoring....so much more detail and more presentations to admire.

So many great discard recipes out there to make great use of discard. I recently revived a starter in my fridge that was months' old. Works great after reviving for a few days.

I found that I have a "proofing box" a/k/a as my upper kitchen cabinet with xenon under cabinet lights. The lights have a high and low setting. ON high, the bottom of the cabinet gets warm...much like the kitchen counter does above the dishwasher. So this works quite well for me particularly given that in the winter we keep our home quite cool (where the butter stays hard!)

I did one stretch and fold about an hour after mixing all ingredients, to better combine things, then let proof at room temperature until I got about a 60% rise. That took about 8 hours. Baked in the morning after overnight in refrigerator. Results were just as good as when I do multiple stretch and folds. Not quite no-knead, but close.

Good for only 14 days?

Question for anyone who might be able to help! My bannetons are bigger. Can someone help me with amounts for slightly larger sized boules? I know he has a calculator but I don't understand how to use it in this case. Thank you!

a tip with the leafs. they don't actually do anything if you put them on the skin other than look pretty. put them in the water of the bakingtray at the buttom. that way they actually give some taste to the sauce

Do you think it would work to add some butter to the recipe?

What do you put in oven (square shape) under Challenger pan when you bake . That is look like pizza stone . We need to buy pizza stone too .

I love the way you “cut to the chase”! Some people show a process which takes half an hour (to sleepy music) and l never do get the recipe. I go to sleep!

Here l was blaming KZbin for channeling you out of my consciousness-and it turns out you were taking a break!! Glad to see your smiling face again!!

Food processor dough blade is useless, the knife blade develops gluten in not time, faster than any other machine.

This thing is $79.99 through King Arthur right now if anyone is reading this.

To put the bowl on your Kitchenaid mixer, first tilt the bowl to put the flanges on the sides of the bowl onto the pegs, then push down on the back. 😉

Nice to see you again! Can you tell me what spray you use before the bulk fermentation? Thank you

Great looking bread! The music really detracted from the video.

Super helpful! Thank you for making this video :)

I think your percentages are a bit off...

So what I get from this is "Do what works for you!" Good to know! As an aside, I gotta tell ya Sune, from an editing perspective you have my respect. I can't imagine trying to put four different videos on screen all at once, starting and ending at precisely the same time. And then there's keeping track of 4 different loaves of bread while in the process of filming. Very impressive! My hat is off to you. 🎩

FYI your ultimate sour dough roll recipe on your blog seems to be broken, was disappointed when I went to pull the recipe to make them. Love the content!

How about repeating the experiment properly, learning how to use the food processor with the correct blade, pulsing technique until it forms a ball, etc.?

Hey Suni! One thing that I was always wondering: could you be so kind as to get the temperature of your water and then your dough at all phases? Thanks and keep up the good work.

Sune, Your pick is about what I would have choose but I'm no expert just a long time sourdough baker. I noticed you're trying to mount the mixer bowl backward. Try this, place the bowl on it's pegs with the handle in a downward position (instead of Up like you were trying) then place the palm of your other hand on the back of the bowl and lift up. NB

good to see you back! Hope you’re all healed up.❤

I thought the machine won. It looked like it had the best gluten development when you shaped them, and the crumb was the prettiest.

the food processor results were better than i expected, but the mess involved seems like it's not worth it. gimme kneaded or no-knead any day!

I wonder… perhaps the hydration was too high for a food processor. I think it works well for low hydration things like drop biscuits or pie crust. I felt for you when I saw how sticky it was afterwards. Cleanup must not have been fun.

Always good to see you experiment Sune. I am a microbaker in the States that mixes six 800g. loaves at a time using an Ankarsrum mixer. As you noted, gluten development occurs naturally during the long sourdough fermentation, so I think of a mechanical mixer as just that...a mixer. Its purpose is not gluten development. After mixing, I do 2-3 S&Fs in a 3.5 gallon Rubbermaid tub at 30-45 minute intervals and generally ferment for a total time of approx. 6 hours, depending on ambient kitchen temperature. I have done no-knead experiments and found similar results to yours. Regarding ATK's recommendation, I would say this: for 50-65% hydration doughs that utilize IDY and normal 2 hour rise times, a powerful food processor can be a better tool than a KitchenAid mixer. KitchenAid cautions against mixing at speeds higher than 2 for more than a few minutes. Lower hydration doughs are taxing on motors, but a substantial machine like the Cuisinart 14 Cup, fitted with the optional plastic dough blade, mixes and develops bagel and pizza doughs quickly without building too much heat. Cheers!

Thanks a lot for this interesting experiment. In fact I would have expected bigger differences. I will try the no knead method in my next baking processes. Greetings 🇩🇪

Amazing....no knead wins the prize for me with sourdough. Thank goodness I need my expensive stand mixer for other things LOL. Thank you for taking the time to create this video.

Rant on. I was tempted to buy a mixer like that Kitchenaid, until I learned that it has a tiny whiny and LOUD motor. Why don't they put in a large motor with the proper torque/revolution/transmission? I wouldn't mind a couple extra kilos of metal if it resulted in a nice and steady job (for decades, no less) with bearable noise levels. I don't think it would add too much to the cost either, as these are way overpriced already for the amount of material. I don't get it. Rant off.

Kenwood stand mixer every time. Perfect and easy for all my breads

Why would a scandi home baker not use an Ankarsrum??

The no knead was interesting, but I mostly do inclusions because I rarely make just a plain bread... only if someone requests it. So then maybe you can do a no knead experiment with inclusions 🤔

Nice to see you again Suni!

Good to see you back. good experiment, based on my cock-ups, it doesn't surprise me that results don't vary that much, after all it's just bread: flour, water , salt, starter.

Nice one. I just bought my first stand mixer, Kitchen Aid tilt head, but I haven't used it yet. I thought kneading in a mixer was done until the entire ball pulls away from the bowl, but that didn't seem to happen. Maybe that does not happen with such high hydration? Maybe with longer mixing it might have? Other thoughts: how close the dough hook gets to the bottom is adjustable; if too high or if amount of dough is too small, then it may not knead completely. There is probably a minimum size dough that can be kneaded in a stand mixer (as a percentage of the maximum for that bowl size) but I don't know what that is; one website I found suggested it might be about 25%. I note the food processor loaf spent the last 25 minutes on steel rather than on rack and had a more done looking bottom crust, and maybe also slightly thicker. @13:10 (not important for this experiment but possibly relevant in future experiments).

Cuisinart food processor with plastic blade kneads beautifully. Be careful not to overknead. It should form a ball when it’s done.

Sune, I haven't watched this video yet, but I have to ask about that wild looking guitar on the right of the intro shot. What's thew word? Some sort of composite material body, no doubt, but colour me curious! Alright, now to enjoy the food processor experiment :D

Thanks a lot, great you are back again🎉🎉🎉🎉...I missed your Saturday video 😊

I use a Magimix food processor with the dough blade and it's plenty powerful enough to knead dough in a couple of minutes. The problem is if the hydration is north of 70% the dough is so wet that it gets sucked up the centre of the blade, down the spindle, and havoc can ensue if you don't stop before it gets inside the motor base! So useful for a quick yeasted loaf, but not that flexible.

That was amazing 👏 I make sourdough almost every day because I absolutely love the feel of the dough, and it seems magical to me. This experiment was eye-opening. I do the stretch and fold method. However, it seems it might not even be necessary. My method is I mill my flour mix all the ingredients and then put the dough in the refrigerator overnight, remove it in the morning and after 1 hour I start the stretch and folds then bulk ferment, shape and put back in the fridge overnight and bake the next day or couple of days. So easy. Thank you for this video!

I use a food processor for mixing, it makes my life way easier (if hydration is not very high). And it does get warm, if it becomes an issue you can try to put some ice instead of water. Pretty decent bread I might say.

Yay, du er tilbage :D

This reminds a lot of vörtbröd (I assume you eat that in Denmark too, but with "ø" instead), but without the compulsory rasins.

Hey Sune, the link to this recipe isn't working. 11/15/2024