How is your sourdough ? 50% 50% ?

Do we have the recipe in English and are you gonna talk? This is ridiculous to a new bread maker. I have no idea

Magnificent - Thank you. I hope you are well and all i good. These videos are exemplary.

Thank you for your video, very helpful! Could I ask you, at what temperature should a good sourdough starter remain at its peak for 4-5 hours? Thank you in advance

This is NOT stiff sourdough. 😐

Yours is the best bread-channel on youtube!!! Not a single of your recipe has failed, unlike those from some other channels. Thank you!

How many folds do you suggest before letting rest?

What kind of flour are you using? Makes all the difference

Stunning bread! Ok, trying this tomorrow!

Beautiful! For my baking journey, I’ve decided to go all sourdough. Yep! From muffins, pancakes, coffee cake, and chocolate chip cookies to breads, all sourdough. Ok, besides being a challenge, fermented breads are easier on my digestion. I’ve set similar, silly limits when I’ve moved into new, fixer upper homes, doing all of my cooking on a barbecue with a single side burner, or doing all of my cooking other than baking on top of my wood stove in winter. I learn more about cooking through limitations than excess. Now to try your ciabatta!

How and why no yeast?

Charlie Brown called and wants his music back.

I'm new to serious bread making, but have seen wet dough's work better, along with overnight fermentation and about 20% rye in the flour bill. Fran

I use a stiff starter 3:52 for all my sourdoughs. My wife prefers less tangy bread so that's my main reason plus it never fails. Make bread, feed the starter to near 200g. Leave out till it is growing. Place in fridge till next bake. Place cold starter in oven with light on. Within a couple of hours it is growing again. Use about 150 or so in pain de mie or artisan or rolls. Repeat, feed starter, when growing, place in fridge till next 4:55 bake.

Genial amigo🫶

Merci pour ce merveilleux partage 🥰 beaucoup d'humour, j'adore 🥰

I tried Caputo brand and it turned out toooo wet

Thats the best looking dough i have seen on the internet.

How does, let’s say 20% rye or whole wheat affect the stickiness?

I'm sorry I don't understand. What does dough proofing "under tension" mean? Where is the tension coming from?

Hmmm, nice recipe ... but "from baker's market"? What does that even mean

What is the big deal of having such big holes? cannot make a sandwich or a tartine with it.

Ciao dall' Italia Un pane di semola unico. Credimi non ho mai visto tutte quelle bolle in un pane di semola. Bravissimo e complimenti. Ciao.

Stimate domn, iti admir foarte mult indemanarea si rezultatele! Coc si eu paine sourdough de vreo doar 2 ani, dar niciodata nu mi-a iesit asa dantelata si pufoasa ca a dumitale. E adevarat ca folosesc mult mai mult einkorn si faina neagra? (nu stiu cum ii spune in romaneste, in engleza e whole wheat). Am incercat multe metode dar a mea nu iese niciodata asa de frumoasa. E delicioasa, e grozava, dar n-are structura aia aerata ca a dumitale. Nu-ti cer sfaturi ptr ca ai postat aici instructiuni clare. Te felicit, esti tare de tot in lumea sourdough! :) Daca ai drum prin SUA anunta-ma, mi-ar place sa ne intalnim. Sunt din Arad, ciao!

Excellent tutorial! Can this recipe be baked as a single loaf in a cloche?

I'm about to try this but i don't have whole wheat flour.i only have rye and bread flour. Could i just add 25g rye instead of 50 whole wheat and the rest bread flour? Thank you

Now we have 325 strong flour and 325 stone ground. Plus 100 sour flour. Total : 750 flour. The water adds up to 610 water total. On my calculator that makes a hydration of 81% . Now i have been baking bread at home for only 5 years, hmmm .....but in my home town here in bavaria there is no flour that can handle that. All i can do is 69 or 70 % hydration. And that is a fine bread, but.... with 70% hydration i will never get such a firm and thin dough test window. And, 80% hydration will always remain a mystery to me. Smiles. (Maybe i should go into motor cyclec repair... grin.)

.... " Patience of a Saint " for a loaf of bread ? That's excessively laborious , unworldly & weirdly indulgent ! What for ? One can still bake a delicious loaf at a fraction of this time ! 😖😖

수분율 높은 빵을 만드는데도 손에 반죽이 안붙는다는 게 놀랍네요. 특별한 비법이 있나요?

Tell me what would happen if you omitted the olive oil

Mine looked great and puffy in the pyrex dish but when i flipped it over to remove it didn't come out like yours the bottom was stuck , so trying to remove it lost some air for sure and results were not a good spring Did you transfer to an oiled dish for overnight?

What’s the flour you added after the cake flour? Whole wheat?

What if I don’t have semolina? Can I just use the same amount of regular bread flour?

Love the 🎵 music

the link to claudio's shop is hacked, please change it!

Извините. Можете рецепты писать на русском или на немецком - языках. Спасибо.

I have more success in stiff starter, but there are so many other factors involved.

Can I use my kitchen aid if so what would be the process.

Amazing, I’m just wondering how can I practically do this on a large scale for my business? Could I still use my bannetons for cold retarding in the fridge. I really don’t want to have to go out and buy a 100 new containers.

Thank you 🙏🏽 😊

Maybe if you put the "shaped dough" in a very cold fridge 1C for a few minutes, and then score with a very sharp lame, you will master that technique as well. Looking forward to your feedback. Thank you for your beautiful videos by the way! You are an inspiration. :-)

Isn't this basically sourdough pan di cristal??

Beautiful process and dough

Fold and spank. Fold and spank.

So beautiful crumb. Whats yr temperature. What shd i adjust if my kitchen is 30C?

bread $400

This is a great video - Thankyou. Tech. note: It isn't the friction which helps the Gluten to develop. With less water the gluten molecules are more in closer proximity with each other and so are more able to form the gluten:gluten bonds. (bakers) water should be added in bassinage. This is an excellent video. 👍

水合+液種

VERY NICE! I'll try your recipe soon, thank you

Finally worked up the courage to try this. I found the coil folds a little difficult, but the bread came out fine, I added a fifth coil fold because I was not satisfied with the level of dough strength after four. This was my first really successful open crumb sourdough bread. I will make one of your recipes again and handle the coil folds better. Thanks for a splendid tutorial.