I HAVE A QUESTION? When I make this recipe with 65% it’s beautiful, good ear and oven spring! When I use 70% the texture of the bread and crust is fantastic but I don’t get the oven spring of the 65% or the ear ! What can I do to help build my 70% hydration better more like the 65%? Please help !

This is so stupid, he made it so complicated 😂😂😂😂😂😂 our ancestors had a foodscale and weighed their flour and water 😂😂😂😂😂 and they had big glass jars putting tons and tons of flour 😂😂😂😂 omg this guy should crawl under a rock and delete this video

Logical and understandable explanation.

One hour in the chamber means one hour in the room temperature after the fridge?

Nice recipe ! If you are out of barley malt extract, can you use honey?

Are there any benefits to placing in the fridge overnight? I bake mine after the 2 hour rise in the basket with no real issues

Every morning, EXCEPT first Tuesday, right?

Some great ideas, thanks.

You’re saying a 3% difference in protein content is what is causing the difference ?

Somewhere there are three replete and happy diners who ate my dinner. 😮😢

Does this bread taste like sourdough?

Suet all the way.

when doing the laminations your dough just stays so nicely together. where when i try it the dough sticks all over the place (using 65% hydration) what's the secret?

Great information. Could do without the brainwash sustainability PSA.

My starter never had a alcoholic smell, but it did smell like vomit/dirty socks and now ranch. It's weird.

wonderful! please tell me what your hydration is here with this dough?

Love this! Tired of having all sorts of jars of starter and discard hanging around. But can I ask what your climate is? It's really cold here now and tough to get a starter to get real active overnight. Active enough for baking.

a french bread made by a english cook!

Why is my sourdough not rising in the oven and it's developing baboons

How do inclusions affect fermentation?

So where do you add the variables of inclusions? Just as a weight? Dry inclusions -vs- wet inclusions?

Thank great video! What happens if you cant get razor blade to score the bread ? Is scoring important?

What ratio do you use to make the starter that goes into the dough? Thank you very much for writing it down.

Hi, is it okay to put the dough in the fridge between stretch and folds? I’m finding that the dough gets too watery and sticky in the room temperature here in Singapore. I tried using a cooler, but as soon as I take the dough out, it warms up too quickly. It ends up becoming really soupy. I’ve also lowered the hydration.

Do I really need Strong Flour to make a great tasting and rising sourdough bread?

what if i don't have oven

Butter, marmite then fine grated cheddar 😋

My sour dough loaves were flattening out too much in the oven. After I watched this video I reduced my hydration to 65% and I’m thrilled to say it was the final piece of the puzzle! Now the loaves retain their shape and I’m finally getting great oven spring! Thank you! I have an unrelated question, like you I add the salt to the recipe and then let the dough hydrate for half an hour, this clearly works well! There are a lot of people out there who are saying we should wait and add the salt after the dough has hydrated because salt affects the gluten bonds. I have no doubt that salt tightens up the gluten but I haven’t noticed it making any difference to the finished loaf! I don’t want to hold off on the salt addition because it’s just adding extra work perhaps for no real reason. What say you? Have you ever done a direct comparison?

Defo a 1.25x speed watch

I have been baking with a yeast recipe for years now and am converting to sourdough for a healthier bread. I'd like to convert my yeast recipe over as it has several inclusions such as flaxseed, oats, oat bran, etc. I have downloaded your calculator, however, it doesn't look like the one you showed in a previous video where the far right was a multi-line calculator that had several lines labeled "inclusions". The one you offer for download only has 2 or 3 spaces for this and I've been unable to expand it by adding lines as it destroys the other calculators. Are you able to share the particular file from the video that will allow for more than 2 inclusions and suggestions on how I would be able to successfully convert my yeast recipe over to sourdough? I will note that I use loaf pans that are 5"D x 10"W x 3"H and make 1.5lb loaves each. I make two loaves at a time and have determined that I must have 2000g of dough weight according to info I acquired from watching Baker Jack. Any assistance you might offer would be GREATLY appreciated. TIA

Why do non-French KZbinrs put tips on the ends of their French baguettes when the French bakers in France don’t do so??? 🤨

Hi there. This recipe worked well for me after getting my starter properly fed and growing. Great video and blog, by the way. Now, I’m excited to try your seeded sourdough using my rye flour starter. Cheers!

What’s the reason for adding 4 more grams of yeast to the dough?

Brilliant

Hi there would you let me ware I can get a long wood peel/shovel like the one you use thanks

Thanks for your great videos. I don't understand the difference between levains and starters 😩

I've gotta know, where'd you get that beautiful baking stone? I checked the "My Baking Kit" on your recipe blog and didn't see it there.

And remember...virtue signalling over everything else, it's paramount!

Your breads are amazing .Just wondering why you don't add any butter/oil or sugar?.

anyone use Gram four to grow and maintain a starter ????

Hello Philip are you using cold or warm water for your starter? Thank you

This was super helpful advice! Thank you for making a whole video on this important step!

I’m absolutely going to follow this starting tomorrow! What a helpful video. My first attempt is not going well, but I followed a different persons video (a short), and I’m wholly regretting it. I had too much faith in the woman’s confidence, but I’m not going to be discouraged! Your video is to the point and seems realistic. While I don’t have a huge baking stone, I think I’ll be able to figure it out anyway. Just tweak it a bit, and keep my eyes on the oven. Should be better than the mess I have today, that’s for sure.

i lived in england for 5 years and i remember the sausages so well, you can’t find anything close in the states. at least in louisiana.

You might have got the pie right. Buy the luxury you're using Dijon mustard no no. It has to be hot English mustard every time. Are branston pickle. No Dijon mustard.

The question everyone should be asking here is..... Where can I get that L O N G cerated knife you used to slice the bacon!??!

My starter is using whole wheat, and I've been feeding it for more than 14 days now. Still did not pass the float test. What could be the issue? Does the float test apply to the whole wheat starter?

Maybe not chained. More like a long leash.

You said 69 gr of levian but the video said 93 gr. Which is it?

Can all white flour be used?