This is mainly for testing, so I try not to complicate the recipe and process. This isn’t the most flavourful bread recipe I have, but this is the recipe : 150g, Bread Flour 105g, Water 1g, Instant Yeast 1.8g, Salt

That's a really interesting question! Sourdough starters have their own unique properties, and testing them with salt could yield some fascinating results. but if I were to guess, the results could be very similar with the yeast.

I'm glad you found the video helpful! Proofing your yeast before is also another great method as well. And thank you for your kind words 🙏

Thank you for watching! It's interesting how different methods can impact the flavour and texture of bread

Thank you so much for your kind words! It means a lot to know that my tips are helping you on your baking journey. Keep at it, and enjoy the process!

I’m happy to hear you loved the recipe 🙏🙏. And the purple colour comes from the tannins in walnuts, if you used store bought walnuts it may have been removed already thru the salt water soaking process. But there are some brands of walnuts where they leave it as is, still having the tannins. Because I made this recipe a few times using both fresh & store bought walnuts, and it came out purple. This is if you are using store bought. 😀

@@Baker_mhyI bought the vacuum-packed ones, but I'll also get some with shells and use them as shown in the video. I hope to get the purple color!

You're welcome! I hope the video helped.

Thank you so much! I'm glad you enjoyed it 🙏

Thank you 🙏

The glass pot (pyrex pot) acts like a dutch oven. It traps the loaf with the steam giving a better oven rise. Any dutch oven will do just fine, you can also use a bowl of some sort to act as a dome. Then cover the dough while it is baking. This should act the same as a dutch oven, just make sure it can withstand the heat. I like to use the glass pyrex pot because you can see the bread rise. I talk more about this (dutch oven) in my previous video I uploaded, I also show different ways to create steam without the need of a dutch oven. But I will say using a dutch oven is one of the more effective methods, and with the addition of ice cubes. Here's the video ⤵️ kzbin.info/www/bejne/n3-zh4F-gt6Cfqs

I really appreciate your lovely comment! It means a lot to me that you found the recipe interesting. Wishing you a wonderful weekend too!🙏

No actually, it’s in Ankara. The 1st market is : 100. Yıl Pazar Yeri, Çankaya/Ankara maps.app.goo.gl/5CJZUfPUbP1VRZ8HA The 2nd market is in front of: Elmadag Municipality, Haydar Manav Cd. Elmadağ/Ankara maps.app.goo.gl/weHQA6Zp3S6ymqXP8 👍

@@Baker_mhy I was just wondering where you were in turkey, I thought you were turkish dude 😅😅 thanks

Glad you liked it 🙏

Thank you kind words, and in fact, Steam does the opposite. The steam will keep the surface of the loaf moist/wet, this will prevent the crust from forming too quickly. Without steam, the crust will form quickly and prevent the loaf from rising to its full potential. So by creating steam in the oven, the crust will take a longer time to form and the loaf will be able to have a better oven rise. This is for rustic-type breads, for enriched doughs it doesn’t require steam. Because we brush it with egg wash, and the egg wash acts the same way as steam. But sometimes an enriched dough recipe will not use egg wash they will just use steam, but I prefer to use egg wash because it also gives the dough a nice shine/gloss finish to the bread. Thank you for your questions 🙏🙏

I try to show as much when it comes to mixing, kneading and incorporating the butter in the dough. Because my videos are mainly for beginner bakers or people without a Stand Mixer, and when you knead by hand it’s not the same with a machine. There are different stages when mixing, so I have to show my viewers the different stages. But what you are saying is also true, I could have removed some of the time-lapse clip, so I will keep that in mind 🙏🙏

@@Baker_mhy Thats great. Looking forward to more of your videos to see you get better at it👍👍👍

Thank you 🙏 🙏

Hello to you too 😄

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@@Baker_mhy nie zawsze jest taki 👍👍

Ładny chlebek 👍

Thank you for your question! And yes it would be best to measure using grams, this goes for anything when it comes to baking. I even made a video to show why I use grams over cups because like you said about the water and flour, the measurements will be completely off. So I highly recommend you use grams when making your starter, sourdough etc. But I will say this, sometimes I don’t measure when I am feeding my sourdough starter, especially if I am making small portions. I would measure the flour using a spoon, and the water I will slowly add till it reaches the right consistency. The reason for that is it’s just too tedious, and when I am feeding my starter I want it to be nice and quick. If you are more experienced (used to making sourdough starter) you can do this as well, just roughly guesstimate the amount. But if it is your first time I recommend you start with measuring in grams. Just to clarify so no confusion, I do the guesstimate measuring when it comes to making a small portion of the starter. I use grams for everything else. 👍 👍

Glad it was helpful! And thank you for your comment :)

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Thank you so much for subscribing! I'm glad you enjoyed the video and I hope your bread turns out perfectly!

I'm so glad to hear that you find them calming and informative, thank you for your kind words!

Hope you like it!