What if we do not have a pizza stone? Does it work equally well on a baking sheet

Can you put the dough ball in the fridge overnight to enhance the flavor before dividing the baking?

Thank you for you tips 👍

🎉😢😮😅😊😊😊can’t find recipe?

I came here because of "doughjo", but i stayed for the wisdom.

Great stuff - thank you! Very helpful

I loved kolaches❤

My European family starts their bread and a plastic bag within the paper bag and it keeps it soft for a week, good hack if your bread starts to get too hard!

Tom, I made 3 batches of this dough since Friday. Today is Monday. The first run was a straight up kolache recipe. I am not Czech, but was born and grew up on their kolaches. And always wanted to make them but didn't have a good base recipe till yours. First I filled with double fillings. Cream cheese and fruit. Figs are just in, blueberries, and mandarine orange/pineapple. I froze the fillings in gallon ziplocs, which I also used to pipe them. Then defrosted the blueberry, cream cheese, and added peach to the next batch. Third batch I made a Sunday dinner roll. We made ham sandwiches out of it. I enriched that dough with double the yolks, some heavy cream, milk, and another stick of butter above the recipe. Left all other ingredients the same. I did toss a bit more flour till it had the same consistency of the base dough. EVERYTHING WAS INCREDIBLE!!! Thanks so much for your hard work on this recipe. ❤😊

making this for dinner tonight!! <3

Oh looks so yummy how i wish to taste and try that pastries.

Thanks

This is one of the clearest, well presented videos about the process of baking sourdough bread that I have viewed over the past year. I have watched at least 75 others. Thank you!

Omg you've saved me. I struggle so much cutting mt bread, it's rough lol. Thank you ♡

Hi Tom, finding your channel has been a source of great joy since beginning my foray into the world of sourdough. I was wondering if you were planning on making more sourdough videos! Thanks for the amazing videos <3

Where did you buy the gift bags and stickers?

Thank you. I have been struggling trying to cut my spur dough!

This helped so much! Thank you

Thank you for the tips! I’m new to sourdough making and I went nuts baking loaf after loaf to perfect my skills, and I have all this bread. Now I’ll slice and freeze and keep baking lol

Can you make it with whole wheat flour instead?

Excellent thank you for these tips!!!

I thought this was a really good video. Well explained and had to share

That's just how I slice my sourdough boules. The only difference is how I freeze it. Once sliced, I put it on a sheet pan in a single layer and freeze, once frozen then I bag it. This way the slices don't stick together.

lovely video. What is helpful is to cut your loaf in half or quarters, place them in a ziplock bag and freeze solid. Then you can vacuum seal the frozen bread. the bread will squish even though its frozen, but when taken out of the vacuum seal bag it will spring back to normal when it is thawed. Fresh as ever!!!

I don’t like turning my oven as high as 500°. Would I obtain similar results if I baked at 450° for a longer period of time?

Thank u!

Great! Thank you!!

Easy to follow your recipe

Awesome ideas I needed this !! Thank you🎁

Is a joy to watch you got a nice voice and I can’t wait to make this recipe of kolaches. But I do wonder for the KNEADING if using a KitchenAid mixer to knead, it would help?

Tom hasn't uploaded in a year. Where you at Tom? We miss you

Awesome video!!!! I just made sourdough bread and have always had trouble slicing and storing etc. Thank you so much for these tips 😁👍🏻. Just a quick tip - Dollar Store sells the gallon bags for a dollar (now a dollar twenty five)

This is a very good guide. Surprised that so few has seen it 🙂

The round sourdough bread I buy has little squares all I’ve the top so where does the first cut go. Thanks for sharing the way to cut slices off. I wish I had known this 30 years ago. 😅

I grew up eating kolaches, since my mother's mother was Czech. When I make them, the dough always rises too much, and my filling sits on top like a hat, no matter how much I indent. Now, my whole family is gluten-free. 😒

Thank you for these helpful tips!! I wish I was your neighbor 😄

I really appreciate your recipe yours is the one that I've pretty much stayed with. I'm still struggling when to stop kneading or when it's enough. I also swapped 1/2 cup of the flour with potato flour today to see how that works out for the dough. Thanks for the guidance

Hello Tom. I baked today this delicious Kolaches , it was very easy and fun to bake . Thanks a million for the recipe. Have a great Holiday Season. Love from Armenia 🎄🎄🥂🍾❤️❤️

Forgot to include Flour in your directions.

Freezer?🙆‍♂️. I've been leaving mine outside

Awesomeness 😍

I saw mostly raspberry filling over cheese...in Moravia

AWSOME, I’m gonna try this for sure, thanks for sharing

Tunke yuo 🛎🛎🛎🥰👍👈

Easy to follow!

Nice.

Thanks for another great video, Tom. I always wondered what proofing meant over simply letting the dough rise. Now I know! You've done a great job of showing off a wide variety of dough recipes. I love Naan but never thought about making it.

Every time I click on to your channel I end up watching multiple shows. Really well presented, Tom. And the Brioche buns and bratwurst in a blanket were great!. Till next time.

Very well presented. I enjoy these videos. Thank you Tom.

I really need to stop watching these right before dinner. They look fantastic and not nearly as complicated as I feared. What I've always steered clear of are pretzel rolls. I think they have to be boiled and scored on the top with a crazy sharp knife. I'm certain they'd deflate on me.