Honestly there's way too much advice on the internet to separate the salt from the yeast/ sourdough. But I have seen enough demonstrations of it doing nothing to harm the leveaning regardless of the timing of it's addition, and experienced it myself too.. On a different note, that looks like a fairly high hydration dough, does it hold its shape in the oven later? when I go to such hydrations my bread first collapses in the oven and then rises back up but inevitably to a lower height compared to a less hydrated dough..

Love this video!!!!!!

How do I keep from over browning the top of my loaf

Ok enough already

Here are the ingredients???

The most obvious question is doesn't this deflate the dough after all books and instructions say to coil fold and be gentle on the dough? This is the opposite.

you explain nice the 22 degree then you cut all your bread in like 75-80 degree angle, lol you went almost in 90 degree (perpendicular) to the bread, make up your mind

Thanks for sharing your knowledge. This is the demonstration and explanation I needed. But when do they go into the fridge for cold fermentation? After testing the proofing? or did these doughs just come out of the fridge? I appreciate you sacrificing some dough.

I purchased the Challenger pan and make one sourdough bread the other day and though it turned out, I would give myself a two for effort! Scoring was the least of my problems. I did enjoy this video.

So enjoyed watching this video - thank you Jim. Ten all round!

Gracias pero si receta está muy bien

Question: Why don't they make FLAT TOP bread anymore? The thing that used to be called SANDWICH LOAF (not sandwich BREAD) and was delicious because it's perfectly square slices had NO ROUND TOP BURNT CRUST. Which I hate. So now I have to tear off the burnt round top crust (it ALWAYS tastes burnt to me) and, thus, have ugly sloppy looking sandwiches which still don't taste right, because I grew up on flat top bread with the good crust all over it, and the round top bread has nasty crust, especially the burnt round crust on top. Why don't they sell it anymore? I've only found one brand and it's expensive and dry and not good quality at all.

In the video it shows that you put the domed lid under the pan for the last half of the bake - what's the reasoning for that? TIA!

Finally a video that explains proofing very well.

Thanks. I learned some things. But I'm not going to invest in a mixer. Part of the enjoyment of baking bread in feeling the entire process from start to finish.

It’s like bread porn….

I just received mine in the mail. My first loaf for it is proofing now. I can't wait to try it. I am very appreciative that it is made in America, and it shows on the quality of the build. It is a little spendy, but it will last forever, and someday will be passed down to my granddaughter.

Would this fit enough dough for 2 batards or just 1?

Thank you, really helpful!

So can one roast a chicken in there?

I wish he would have BAKED the breads so we could have seen the difference

Love this video and demonstration! I watched a few of the other videos in the series too - it would be really handy if you linked them in youtube so they play one after each other. I'd really appreciate if you posted the recipe so we could try to follow along and copy your techniques. Lastly, I'd love to see the the actual end product, both finished loaf and crumb. Thanks for the video!

Great video. Will be trying this today!

Very nice, thank you for sharing, but that music. 😝. The music is terrible.

What is autolyse? I’ve always made bread by hand and simply kneaded, and let it rest/rise, punched down, kneaded lightly, formed the loaves and let them rise again before baking. Always successful but apparently I’ve been missing something LOL And was just gifted an Ank so trying to figure out what to do. First set I made I think was not kneaded long enough nor enough liquid. Trying to educate myself. Getting confused instead 🫠

@22:25, why didn’t you scrape off the bit of dough stuck to the Pyrex dish and tuck it under the dough? 🤔

your videos are so helpful!

I notice you have a grain mill on your counter. Did you use freshly milled flour for this recipe? If not, what is the correct substitution for FM flour? Thanks so much!

Thank you this really helped me.

I always struggle with this. Thanks for making proofing clear and simple.

Thank you for short and clear explanation!🌺

Best demonstration I’ve seen!

Thank you! Just what I needed to know.

Am I the only one that couldn't tell the difference in rise except for the sharper edges?...

Perfect - I’ll remember those tips 🍞🥖 x

Can you please STOP SAYING AGGHHHH. AGGGHHHHH Get more professional Awwwwwww

Thank you so much for this tip. I have yet to use my Challenger pan, got it only today, but because of having read some reviews with this concerned, I just happened to go online here and now to see what I could find to solve this issue. Serendipity.

Thank you! I was able to identify which problem I have immediately. Very concise video without wasting my time.

Best video ever on proofing, thanks for the under/perfect/over comparison!

In the Video the guy puts ice cubes directly on the hot base... Was just curious if there is any risk of the cast iron cracking due to thermal shock from the very hot cast iron and very cold ice cubes hitting it? P.S. I will be getting one of these.

Made it this morning! Delicious!

Thanks

Don’t see any directions for a marble loaf on your link.

Thank you for the tutorial! Can this be done as the last stretch and fold or should it be earlier on in the bulk fermentation process?

I use my food dehydrator which goes down to 90ºF as my dough proofer, so in the morning its proofing dough and in the afternoon its making delicious Beef Jerky, and that night i'm drying fruit to go into my breads for the next day and thats better than that seed starting mat... I get many uses from a dehydrator but again the "seed mats" are kind of one note wouldn't you say?.......

Been making bread for 30 years. Great tutorial! Knowledge is power (in this case - control). This is very important!

good advice but I don't think I'm a fan of mixing in the boxes, I think I'd rather just slap them on the counter and clean up the mess after.

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