Healey Homestead

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@indirasarais9817 Ай бұрын

So Bulk ferment on the counter, then fridge,..I really love your video I've watched 100s'..but some how u are clear and precise..your loaves are beautiful, I sometimes like a method where I'm not chained to the kitchen but then I also enjoy the real therapeutic side of sourdough bread making...Do you think I can bake this recipe without a dutch oven..thank you so much

@Healey.Homestead Ай бұрын

Thank you so much for watching. I’m glad you enjoyed it. Yes you can open bake but it’s a slightly different process.

@YouGrowIGrow Ай бұрын

I am so excited to get mine! Just ordered it last night

@Healey.Homestead Ай бұрын

I hope you love it!!

@normaclarke4585 Ай бұрын

I like your video, thanks for sharing !!

@Healey.Homestead Ай бұрын

Thanks for watching!

@Paris19999 Ай бұрын

Meraviglioso,😊

@MariaRamos-ke6bx Ай бұрын

Uau!

@selftalkbodysoul 2 ай бұрын

So nice 🥰

@Healey.Homestead 2 ай бұрын

Thanks 🤗

@user-yr6co6dt4g 2 ай бұрын

Wow 🎉

@arnobmondal9823 2 ай бұрын

Dunno why but my dough always seems to be too sticky during the shaping phase (though I have had 2x rise during the bulk fermentation phase)

@Healey.Homestead 2 ай бұрын

What’s your recipe and process? How old is your starter? How long is your bulk ferment and at what dough temp?

@user-ml9hw7le1b 2 ай бұрын

❤❤❤❤❤

@reginadonattimelo4836 2 ай бұрын

EU QUERO A RECEÍTA

@Healey.Homestead 2 ай бұрын

Hi, you can find the recipe in my video playlist it’s the Step By Step sourdough video 😊

@senaydeniz7404 2 ай бұрын

If bread could talk it would say "leave me alone" 😅😅😅

@Healey.Homestead 2 ай бұрын

You should hear it when I put it in the toaster 🫣🔥

@nicolas69819 2 ай бұрын

Браво мастеру! 😊

@nicolas69819 2 ай бұрын

Очень красиво.

@holaandrade9864 3 ай бұрын

Delicioso ❤

@lasvaritas3644 3 ай бұрын

Por qué mejor no das la receta del pan?

@Healey.Homestead 3 ай бұрын

That was just a video for scoring. My sourdough recipe is in my sourdough video playlist if you’re interested.

@Mariana-xw9zn 3 ай бұрын

Fantástico !!!!👏👏👏😮

@dreamweaver5516 3 ай бұрын

Outstanding!!!!!!!!!!!👍🏻👍🏻👍🏻

@user-mg1ng8sq5i 3 ай бұрын

👍😍

@johnhironimus5748 3 ай бұрын

Why its a waste of time only looks like that till ya cut it up adds no value dont taste any better

@Healey.Homestead 3 ай бұрын

Decorating a cake doesn’t make it taste any better but people still do it. It’s my time to waste which affects you how? Plus it adds more value than your comment which you felt necessary to waste your time on.

@manuela23465 3 ай бұрын

Wow, toll❤🎉

@savoryandsage 3 ай бұрын

With all the things I make from scratch I have actually never made brown sugar...and I bet there have been times over the years where I have said "darn I don't have any brown sugar for that recipe" but had white sugar and molasses in the pantry🤣

@Healey.Homestead 3 ай бұрын

Right!! We are all guilty. Once I learned how and how easy it was I never bought it after lol.

@joanweintraud4955 3 ай бұрын

as always a wonder ❤🎉

@antoniasimonaciavarella3980 3 ай бұрын

👏👏👏👏👏✨✨✨✨✨ bravissima 🤗

@Healey.Homestead 3 ай бұрын

😊 Thank you!!

@Igomeow7383 3 ай бұрын

❤😊looks so great! And beautiful

@Healey.Homestead 3 ай бұрын

Thank you :)

@user-yh8hk7tm5g 3 ай бұрын

👍✋💞💝

@genie612 3 ай бұрын

Watched your video and followed the recipe perfectly ........ looked great but failed at the bulk fermentation!! Your explanation and video presentation was excellent. I am new at this and have watched hundreds of videos. I refrigerated my bread overnight and baked it as you specified. A little flat but it tasted delicious. I subscribed to your station and am hoping for more lessons. Thank you.

@Healey.Homestead 3 ай бұрын

Finding the sweet spot for your bulk fermentation can be tricky and times will vary based on temp/humidity and strength of your starter. Don’t give up. My first few loaves were so dense I could have used them to jack up a car lol. You will learn the feel and texture of your dough. Definitely more videos to come ☺️. Thank you for subscribing

@cliffcox7643 Ай бұрын

Dude, I failed for 1 month. Then finally succeeded by following the directions EXACTLY and making sure the starter was 100% viable.

@sprak404 3 ай бұрын

Wow! Very creative!

@Healey.Homestead 3 ай бұрын

Thank you! 😊

@paulaguedes3187 3 ай бұрын

Good 💡 bravo 👏💖🍀🕊️☮️🙏🌎🇵🇹

@Healey.Homestead 3 ай бұрын

Thank You ☺️

@Spinning4Lisa 3 ай бұрын

Can you share what flour you're using? Is it bread flour or AP, and what brand! Thanks for sharing!

@Healey.Homestead 3 ай бұрын

Thanks for watching. I’m in Canada and the brand I used that day was No Name (that’s literally the name lol) unbleached all purpose. I also like Robin Hood. You can use AP or Bread flour or a combination of the two. It will all work just fine.

@savoryandsage 3 ай бұрын

Looks awesome! You're a pro and have way more patience than me🤣

@Healey.Homestead 3 ай бұрын

😂 Thank you!

@ariainman6691 3 ай бұрын

FANTASTIC LOOKING LOAVES. Thank you for sharing. Aria

@Healey.Homestead 3 ай бұрын

Thank you so much!! Thanks for watching 😊

@salsyoutube28 3 ай бұрын

Hi! I can’t wait to get mine and get started, thanks so much!

@Healey.Homestead 3 ай бұрын

Excited for you to start your sourdough journey!! ♥️

@user-mn6hm7kn8r 3 ай бұрын

Просто классно

@Healey.Homestead 3 ай бұрын

Thank you ☺️

@katemclean1918 3 ай бұрын

Thank you for simplifying sourdough bread making, I don't have a Dutch oven can I bake on a cookie sheet of so for how long and what temperature? So happy I found your channel

@Healey.Homestead 3 ай бұрын

Hi Kate, thanks for watching. Yes you definitely can bake without a Dutch oven. When I first started I used my enameled turkey roaster. But yes you can also do what’s called an open bake on a baking steel/pizza stone/cookie sheet. You will however have to add a source of steam. When I open bake I place my cast iron frying pan in my oven while it’s pre heating. If you don’t have cast iron just heat sure whatever you use is oven safe for those high temps. When I add my bread to the oven I add some boiling water (1/2 cup - 1 cup) to my hot cast iron pan. This will create a steam environment. I still bake at the same temps 475 for 20mins with steam and 450 for 25 mins with steam removed. Just watch your bread for the last 25 mins so it doesn’t burn as ovens vary slightly. I hope that helps. Any questions let me know 😊. Happy Baking.

@cvilla97 3 ай бұрын

does not deflate or outgas?

@Healey.Homestead 3 ай бұрын

Nope bakes up perfectly fine 😊

@user-cw9er5lu9b 3 ай бұрын

wieviel stunden sollten von dem kneten bis zu formen nicht überschritten werden. in dem viedeo sagen sie keine genaue stundenzahl

@Healey.Homestead 3 ай бұрын

The time it takes will depend on your environment (temperature/humidity). My bulk rise for that day took about 10-11hrs from the time I added the starter because my kitchen was on the cooler side. So that part really depends. If it’s warmer it may only take 5-8 hrs. You want your dough to rise 50% - 75% not 100% before you shape for the refrigerator because it will continue to rise in the fridge somewhat. Hope that helps 😊

@MariaMorales-pc9ze 3 ай бұрын

So glad I found your channel 😊 Your loaves look absolutely beautiful, im sure they were delicious 😊

@Healey.Homestead 3 ай бұрын

Thank you so much for joining!! Stay tuned there will be more sourdough to come :)

@savoryandsage 3 ай бұрын

Gorgeous breads!! You are such a pro!

@Healey.Homestead 3 ай бұрын

Thank you ☺️

@savoryandsage 3 ай бұрын

Awesome Leslie! Looks great!! And I agree who has leftover wine🤣🤣

@Healey.Homestead 3 ай бұрын

Right 😂! Thank you!! Will definitely be trying more soups/meals soon.

@allste626 4 ай бұрын

I think it is funny how a lot of people take pride in "how old" their starter is. The sad fact is there really aren't any of the same yeast or bacteria in those colonies that were there early on. A 100 year old starter isn't going to have more complex flavor than a 1 year starter.

@Healey.Homestead 4 ай бұрын

I do agree…I’m just happy I made mine and kept it alive for two years lol. But yes you are correct if I gift a portion of my “2 year old” starter to a friend after some time it is no longer my two year old starter as it will have taken on the yeast and bacteria in its new home. Thanks for watching.

@erinworrod 4 ай бұрын

How long and at what temperature for the oven?

@Healey.Homestead 4 ай бұрын

To dry your starter in the oven do not turn your oven on you will cook it. I turn on the oven light only. The heat from that is enough to dry it out. As for the length of time that will vary depending on how warm your oven is with the light on and how thick you spread your starter. It takes mine a day or two. Check it periodically…it should be completely dry with no moist spots and should snap/crumble apart easily.