Hallo Marcel, habe einige italienische Seiten gefunden, wo 00er Mehl, also Pizzamehl verwendet wurde. Was hältst Du davon. Habe eben nach Deinem Rezept gebacken, die Dinger sehen ganz gut aus. Vielleicht kann man das Ergebnis mit Pizzamehl noch verbessern. Lieben Gruß M.

Perfect!

Brot sieht eklig aus.

that dough have more rest time than me on a daily basis, great video though

I love this video hypnotic and masterful well done..🇬🇧👍🙂

So in this process, where would you add the inclusions?

Hello, I just came across this video. Thank you for sharing the whole process and the amounts you used. The only thing I would like to know is the dough temperature, this is quite crucial if you are noting the bulk fermentation time. Thank you in advance, Janja

Please come back to youtube

Your channel changed the way I do sourdough. Been learning it since 2021, used to produce an Ok bread, but thanks to you my breads are at a new high!

very carefully and lovingly made video. Thank you !

Is it OK to knead the dough using the machine?

My ten year old followed your excellent instructions, and today we had the best home-made baguettes we've ever had. And believe me, we've tried many, many times. I didn't have a sourdough starter on hand, so we used a quarter tsp of instant yeast, and the crumb and structure was still fantastic. Thank you!

The easiest sourdough pizza recipe I've done. And with fantastic results too! Thank you for sharing! Love your channel ❤

How do you like to maintain that dude? Just bake bread every day and feed it?

Try baking lower in the oven. the heat looks to be uneven or its just not hot enough to heat the inside of the bread before the outside is caramelized..

Beautiful crumb, best way I've found for a prominent ear is to make your cut with the blade as horizontal as you can and about 1cm deep. You'll find that you have to score much lower from how much your loaf will open.

Seemed interesting but i had to turn the sound off. That music was extremely irritating to me for some reason.

That bread has more rests than I do and I’m incredibly lazy!

I hope everything is going well. Still by far the best channel about Sourdough bread baking.

I was just trying to make a quick Asian utube vid of bananas about to turn - into some quick resting flour, and pan fried with olive oil. Of course my hands were super sticky, and I had to look something up. Lots of hours to make your brand...I will stay tuned. Right now, I'm going to hastily rush this asian recipe, and hope for the best. Bananas!!!

How do they taste?????

What? I thought the reason to use a liquid starter was to get a less tangy sourdough. If so, then what was the point of this video?

Wow, that is a beautiful looking crumb there. So it looks like you don't just leave the dough to bulkl ferment on the counter until it say doubles, as it looks like you keep coming back so often and working it to build tension before going into the Baneton and cold ferment?

Fantastic demo on strictly dough solutions i will try this.From UK thank you.

How much open crumb can you get with fresh milled wheat flour? Can't find anyone who has done it.

Great video. I’m a newbie at break making. Sometimes I turn out great loaves other times I don’t. Big variation in crumb. I prefer whider crumbs soi will try your methods. Question….last time I let my loaves proof in the refrigerator for 18 hours it over proofed. Why would that happen? The recipe I’m following calls for .02% yeast. Should I back of the yeast a little?

What was the starter ration to make the Levine? 1:1, 1:3, 1:10?

Thanks for in-depth explanation of oven spring. Bread baking is sum of all the process. Have pleasant week Cheers 🎉🍻

I unclear about what flour you're specifying.

What amazes me is how you did manage to cut the bread without destroying each slice 🙌Impressive job.

I have only Bread flour and whole wheat and rye.. What amount of the other flours and which flour can I add to make this?

Too complicated for me. I use a much simpler methodology with excellent results. Starter, water, flour and salt together at the start. Hydrolyse, fold every 30min, let rise, shape, rest overnight and it's done! Glad this method works for you though.

Watched a few or your video but could never add up the Bulk fermentation to the hours you mentioned! Must be my math. EG. this one, 3 coil fold and 1 Stretch and fold = 6 hrs? Ha!

What are some options to substitute these European flours you use? It's very difficult to get whole wheat "le 5 stagioni" and manitoba white flour Molino Verrini type "0" in the US

I was able to make good sourdough with thin expansion and good taste. never figure out how to be consistent in making ears. WOW! Such an open crumbs that I love. Learning your technique to perfect my bread. THANK YOU and THANK YOU! BTW, what a photography you have on your travel Ride. Impressive!

Top is over baked.

What's the best starter ratio 1:1, 1:2, 3, 4, 5,? 3 hr autolyse?

What's your fridge temperature ?

Thanks for the recipe ! What is the protein content of your flour ? I have a strong french T45 flour with 12.5% protein, do you think it could work ?

Can I ask how you don't have it stick to your hands? Do you have floured or wet hands when handling it? Or neither??

Great video!!

I am making this bread following your recipe, and “I 😮may have bitten off a lot more than I can chew”

I shit myself watching that crumb.

Hi, so then is the dough going to be”overproofed” by doubling or tripling? Or do you adjust internal temp of dough to achieve this (like very cold dough?)?

You are a master. I would LOVE to see you do the same thing with 100% freshly-milled whole grain flour.

Mate you're the best, most of other yt channels are a joke compared to you. Please come back to youtube

May i ask what is your room temperature?

Im making this now and i couldnt even pick it up to slap and fold 😂 ive used the stretch and fold method half hr in between, ive only just seen i have oven defrost mode on my cooker which turns out to be 28 degrees, ive only had the oven 13 years lol

After bulk at 7.00 morning oclock how much the dough has growth, 50%,80%? This is the key. Time is relative. 🙏

Nowadays Bread Flour from supermarket is 10.5% protein content. Even All-Purpose flour from Walmart is better than that. The percentage is not even listed on package openly. It is hidden under fraction of serving usually in 30g. I didn't pay attention and was baking 75% hydration bread and treating it as at least 12% protein content without giving the dough proper treatment. I still got good bread but not as good as yours yet