The “ bloopers “ are so forced it’s so cringe 😂

I made these today with my Greek Kalamata olives and Greek olive oil - absolutely fantastic. Thanks for posting xx (from NZ)

I’m making mine while watching this video. Wish me luck 😅

I halved the recipe to make 2 small 511g loaves. I used less salt and yeast. Texture turned out very soft. Next time I will make the full recipe and add dried fruit and nuts. Thank you for sharing the recipe.

100% wholemeal bread is super tasty and very good for you! I have set myself a goal of NOT using white refined flour this year whenever I make bread or cakes but using wholemeal, rye or oat flour instead.

240 degrees Celsius or Fahrenheit ?

Miss seeing you on YT. (And so does the barking dog). :D Hope all is well.

The music is very annoying and not at all necessary. I just need to hear the instructions clearly. When I want to listen to music, that is what I will do! :)

Excellent

Please let me know what size tin you are using.

New to sour dough bread making and watched your video. The loaf came out perfect, not sure how to post a picture 24:31

Thanks was looking for help, with KitchenAid mixing and you reassured that like minds think alike. Basically its what I do.

There's no such thing as a sourdough discard. Or there shouldn't be - just use your sourdough whatever stage it's at and it will rise your dough.

تحياتي من مصر أود أن افهم مافائدة البادئة أذن في الخبز فالتخمير سريع ولا وقت لان نتخلص من الجلوتين ونحصل على فوائد الساوردو. فضلا اريد ان افهم التكنيك لانه كثيرا ماكنت أود أن اضع خميرة فورية مع الطبيعية قبل أن أشاهد الفيديو؟

BEAUTIFUL FANTASTIC LOOKING LOAVES.....thank you for sharing. Aria

Does no one measure with measuring cup increments anymore? I see all these recipes with gram measurements.

Not sure I understand the recipe 🤷‍♀️🤔

That's not olive oil

1 gram of water is 1ml .

If salt inhibited the starter the dough would never proof. Just add it to the water so it melts as professional bakers do.

Thank you for your video. It took quite a bit longer as my kitchen was so cold bit got there in the end. I made two loaves in the pans I had. Forgot to take a picture of the other one but I gave it to my neighbours. Happy New Year.

I see that you have quite a few bread books on your shelves. I want to buy one or two but not sure which. How a video reviewing them please?

Hi as there in only two of us I tend to cut the amount by half and make two smaller loves and it works great , I sometimes just bake one loaf and use the other half to make pizza and it always turns out lovely, thanks for a great recipe 🤗

Excellent instructions! My very first time trying ciabatta and they came out beautifully! Thank you.

The recipe site goes straight to Honda salesman site

I love this recipe and my family does too. Fast with the sourdough taste. It’s my Saturday go to or when we are out of bread. Thank you so much for sharing this video and recipe. You’ve made my family happy ❤

I like your technique for shaping the loaf. It works really well. Thanks for sharing!

I mixed mine but it didn’t get smooth like yours … should I have mixed longer ? I wasn’t sure if this is sort of a no knead . I’m letting it rise but I’m worried

Stop that music

Can you fridge this after the second rise and bake next day?

I just made this recipe … they came out amazing 😮 Thank you!🎉

I don’t bother to save my sourdough starter if I am not using it, I chuck it! When I want to bake SD again I buy a starter from Amazon there are several small businesses selling ancient starters with bubble up in a day ready to go, so much better than I can make and No frustration or failures.

There are 454 grams in 1lb

I wish there was a printable recipe.

As you haven't posted a video in a while, I hope all is well. The techniques you have shown are serving me well. Thank you

Thanks so much for this clear and thorough tutorial. I'm all ready to try it out today. Your bread looks delicious, I hope mine comes out well too, but sounds quite foolproof. We'll see. :-)

I’m making this for the third time and it turns out great every time. My family loves it! It’s like the magic loaf I’ve been looking for. As I’m trying to make the perfect loaf of sourdough, I can make this in between so I feel a sense of success on the journey. 😂😊 You are an amazing teacher! Thank you for sharing!🎉

👏🏼👏🏼👏🏼👏🏼👏🏼❤️

I just came across your video and decided it was a great afternoon to bake with my discard! Loaves just finished second proof (40 minutes, per your notes). My question - can these be retarded further in the fridge overnight for a morning score + bake?

G'day, my name is Shane from Australia, l tried your method, and the results where great. Thank you very much.

I made some rolls using my Kitchen Aid mixer. They came out chewey and tough. I mixed them for longer than 5 minutes. Did I "over knead" the dough?

I love making bread and have had varied success. I was given a bread maker a few years ago and have also used that. But I really enjoyed your video, clear explanations and excellent presentation! Thanks so much, I’m off to try again!

Miss your video Jo. I finally made it to London. My wife and I spent last week there. It was amazing. I wish I could have had an opportunity to meet with you. Hope you and the family are well.

Wow - you caused me to make one excellent-looking sour dough 😂. I halved the recipe (oh, and we had no rye) and let mine rise overnight. I did not have time to stretch and fold - and was curious to see whether I could get away without it… So, I just remixed it with the dough hook again in the morning, then put it into ceramic bowl lined with baking paper where it rose again under clingfilm. After 45 mins I turned the oven on to 230 Celsius fan-force. After about 15 mins - when oven was hot enough - I put the ceramic lid over the bread, and baked for 23 mins as you advised. Took the lid off and was so happy to see how well it was going! Turned the oven temp down to 200 and returned the bread to the oven, this time leaving lid off. Opened oven again after another 23 mins, took the bread out of the oven and placed it safely (still in ceramic bowl). Danced and hooted with glee and astonishment (this is the first time that I have used my KitchenAid and the first time that I haven’t used the bread maker- that I don’t have anymore). Bread is cooling now, still looking perfect. I am celebrating by making a big pot of potato and leek soup for the whole family to enjoy with this sensational sourdough loaf. Thank you so much for your excellent instruction. I hope my short-cuts can help people, and don’t compromise the texture - that we haven’t actually tested yet 😂

I baked this recipe today and it’s fantastic! I used wholemeal spelt. Thank you

This fella knows his s🍞🍞🍞🍞 😊

I baked this today, and was amazed with the results. That was even after I forgot to add the discard. I did eventually add it after the mixing process and at the beginning of fermentation. The fragrance in my kitchen was insane! Many thanks from my family and me ❤

Did you leave out the oil?

At 14:06 minutes we seem to have lost information. Doesn’t cover the rise. Help!

Thank you very much. 1 question though,,,,,,, No sugar ?