Awesome!

Where did you get the small UFO lame ?

Hey Krista, what if I don’t have a Dutch oven?

How do you warm the water?

Спасибо ❤

I would definitely love to see your 1 day recipe! Also your loaves are always gorgeous!! Love your channel ❤️

How do you keep it fresh after you put it in a plastic bag? Mine was soft this morning?

How do you keep it fresh after you put it in a plastic bag? Mine was soft this morning?

Krista, do you feed your starter and leave it out on the counter overnite, and is it a Rye starter, or whole wheat? Thank you.

Beautiful decorative cuts. Do you need those deep expansion cuts I see?

Could you show how to transfer your loaf into the Dutch oven without it squeezing together or changing the shape of your loaf.

Hermosos panes!...

Восторг 😍👍👏

Can I ask, what size banneton do you use?

Paper generally self ignites at 451°F. But that small amount of paper even if it burned it wouldn't destroy the steel oven and would just burn probably unevenly or incompletely. Even a big ball of it inside a closed oven would likely self extinguishe by starving itself of oxygen. If you ever see flames in there just don't open the door and fan it with your apron.

Gorgeous. Thank you!

This is the best sourdough I’ve made in my 9 months to a year of trying. Excellent! Thank you, Krista and I do hope you see this post…it appears you haven’t been on much lately.

Stunning!

Gyönyörű szép! ❤

I saw a picture somewhere where they had put a cinnamon stick in the top to make it look like a pumpkin. That is really gorgeous ❤❤❤

Beautiful! Did I understand correctly that you tied the twine before a cold retard? If not, would that work so that there was less stress doing that step right before baking?

BEautiful…thank you.

Your scoring 💯👍!

Lindo, parabéns,que mãos abençoada.

Thank you for keeping me company while I cooked dinner tonight it was really relaxing watching you make bread! ❤ I hit like on the video before I even saw your homemade bread lame with the chopstick and razor! I am definitely going to try that what a great tip!

Thank you soooo much for this great video, so many questions answered ❤

Looks amazing

You fed rye just to get started, and then feed all purpose flour? Just found your channel today and subscribed.

How tight do you tie the twine?

You make it look simple, thank you for sharing..

Beautiful loaf on the outside anyway.

Technically bread us supposed to use 2% salt as thar matches the salinity of saliva but like you I prefer a bit more. Keys restaurant uses even more and somehow their buns still rise! Must just take longer.

Wow!! You make it look so easy!! That's definitely a work of ART!! I see you haven't posted any new content recently... are you taking a break or "retired"?? I'm hoping you're busy with things and will post some new content this year!! Amazing work!!

Sei stata brava,ma i laccetti più sottili👍

Good video, need a recipe/hydration level etc, and also need to see the bread when you cut into it. It has to have a good crumb, and taste good too... From my experience, this bread is pretty firm when you are scoring it this easily, and that makes me wonder what it looks like on the inside, close up. Thanks!

Thank you for this 🤍

Hi beautiful loaf! How do you stop the bread having a blow out spot? Without a functional score my breads rise alot and blow out

Wow!

Krista! Thank you for perfect step-by-step video explanation!!! Much better than any other videos! I’m new (about 2 months) to a sourdough baking. I’ve been very unsuccessful even after watching of tens hrs of how to videos.all I could achieve, grow perfect starter)) and baked 8-10 loafs of pretty ugly flat bread. I think if I would not skip autolyse, I would most likely succeeded. But my problem is my hectic job schedule. Anyway, I will dedicate some time and will follow your routine in this video! Thank you again for this wonderful video!!!

Beautiful work of art! 💖

Ammazza quanto chiaccheri

Brava!

Just starting my sourdough journey and this video was awesome. Thank you ❤

Krista, love all your videos! Thanks for making them. What hydration level is your dough? It seems so well behaved throughout your detailed scoring work and never flops or jiggles uncontrollably like mine does. Thanks!,

you are awesome.

Throw it in the trash...really?

Do you have recipes for the bread?

Just found your channel. Your work is SO beautiful! Thanks for sharing. Very appreciative!

I tried this recipe and followed it exactly and for some reason my dough went flat. I don’t know what I did wrong 😩😩. I did omit the rye and used bread flour instead

I tried this recipe and followed it exactly and for some reason my dough went flat. I don’t know what I did wrong 😩😩. I did omit the rye and used bread flour instead