Having the steam bowl at the bottom of the oven can damage the enamel on the bottom, because the that part of the oven and heating element is getting significantly hotter than the rest when the rocks and pan are hot.

Why is a good tap so important??

How do you keep it out from rust as you use some water when use?

WOW!!!! This is a master class in dough!!! Thank you SO MUCH for all the time and effort that went into this AMAZING video! Im a new subscriber.❤❤

😂😂😂cardiac arrest cheese mix

I see that you have tried everything possible to achieve the best result... have you tried a cold oven? I was amazed...

How do you keep it when you don’t need it?

First of all thank you very much I rly didn’t want to buy a Dutch oven, I have one question my oven can be heated from the top or bottom or both should I open heat in both?

you need your bread to be baked not cooked. dutch oven you use is rather big- try baking two smaller breads no steam added at all? reduce the volume of air inside the oven by doing so. two breads- you will have more moist just by doing so. and reduce the temperature?

I have been watching your videos, I will be trying this noknead bread and feeding my starter a different ratio. Some of my other bread recipes I have tried are so dense, the dough has been hard to handle. Thank you so much, love your accent by the way, living in Australia.

You blow my mind with every video. I just learned my starter was not up to par as I have been feeding her just bread flour. So tonight she gets some wheat and rye. Thank you Hendrik for all you do for us all.

No matter what my dough always looks sticky and never has that nice satin sheen and is DIFFICULT to shape or to keep it's shape. I have watched so many videos and just for the life of me can't see where I am going wrong. Just did a great loaf today. Probably one of my best bulk fermentation lots of bubbles on the side looking through the container and also a great rise. The initial bench rest was a sticky blob then that did not want to hold it's shape much. I was finally able to wrestle it into its Banneton but it was fighting me every second. Any tips?

Hi, love your video. Can I used water from the tap? Chlorine won’t kill the yeast? Thank you 🙏

Is it necessary to have a jar with a lid? Or can I just use cling film to cover the glass? (In addition, maybe cover with a small plate.)

2 minutes is perfect. Very crisp edges and perfect semi-dry crust for decorations with a small serrated knife was super crisp and amazing decorations.

Hi @thebreadcode, is that a water spray you are using to spray the dough before it goes into the oven?

This just happened to me while trying to shape the bread, a whole sticky situation, made a mess everywhere. I kept adding flour and ended up re-kneading the bread to no avail. Now I’m waiting for it to ferment again. Next time I’ll use your method, it makes a lot more sense.

yes thicker

May I ask where you buy your Rye? I bought a bag on Amazon but even after all the time you recommend the seeds are still tough to bite.

Moin & thank you! Awesome. Some day I want to be "in" on this conversation of all the nuances of sourdough as you have presented it.

Please do a video on just Einkorn bread flour

Thank you for your video! I’ve only baked once with high hydration dough and it is very, very challenging! I smiled at your hesitation 😁 I almost gave up at that stage! But here I am, more to try, practice make it perfect!🌺

Great video, I wish a step by step written recipe would be linked.

Interestingly, I did 2 loaves today - 1 plain, one flavored (cracked pepper rosemary) but same basic recipe. Did the plain first and flat-ish/no ear, but 2nd was nicely sprung and decent ear. I bake at 435F on a lodge pizza pan with stainless bowl with 2 ice cubes. Move to the rack to brown after 25mins.

I'm thankful for the comments telling me to skip ahead!!

4 mins of info crammed into a 15 min video. good job.

If I order your starter and continue to develop it… should I call it a fork?

Is there a quicker way when i want to bake and take out my starter out of the fridge ? That much days in pre planning/feeding is way to much 😪😪

2:07 already learned something new and useful!

Thank You! Horizontal lame blade for me is a game changer!!

This really works! I just produced a fluffy loaf with lots of flavour. If you need a break from the slightly gummy texture of SD, this is the answer. Love it!

Thank you so much! I've 22:49 learned so much! My sourdough is good, but with your hints and techniques, it will be awesome! My sourdough's name is Lucy. She's a stiff one.

I love all your videos. I feel I get to learn so much on my sourdough baking journey. This video is great as I I was planning on trying my recipe I keep learning on but incorporate the autolyse into this next batch. I am super excited to see the outcome. Thank you.

Cry farting while savoring your own stench? Total power move.😂

Gluten Tag!! You mentioned 500g flour was 350g water a typo? Did you mean 375g at 75% hydration. Thank you 🙏🏾

Maybe it is time for your next book: the sourdough proofing box.. about how to create a smart box to check temperature, ph, computer vision to check volume changes, api calls to a slack channel when the dough is ready etc etc! The worlds of sourdough and programming unite!

Sometimes the stars align and you click on a video that teaches you exactly what you need to learn. This 19 minute video did just that! It has taught me more about proofing than I've learned in the last two years of baking bread. Now, I am going to put my new knowledge to practice! thank you for this video; I've subscribed and am looking forward to watching your other videos. P.S. My husband's family is from the north "Bremen" DO you know any Baurmeisters or Gassman? Danke

Du bist der Weltmeister!!! Dankeschön. Grüße aus Argentinien.

You're crazy you've gone crazy

One of the considered best books for sourdough is called "PH 4.1 Science and craftsmanship of yeast dough" by Giambattista Montanari. It's a pity it is only in Italian and there is no english translation yet. I see now why this number is not random 😂

Wish you had shown us the crumb on the “bad” loaf

Where is the bread? What a disappointment at the end. 😢

Unfassbar wertvolles Video. Danke dafür.

Can you do a video on how to wipe your arse? I mean most people just don't have the time or patience to follow all of your steps and I guess the end result is pretty much the same. Sorry but I fell asleep half way through your video. I bake bread that tastes good to spread butter and jam on, not take me to the moon with a perfect landing and re-entry process.

Next up: making the perfect NO KNEAD wholewheat sourdough bread. You can do it! 🙂