@@La-iu2xf the baskets I use are really inexpensive and I buy them in packs on Amazon! I have them linked on my storefront. My dough is 72% hydration and my loaves are 850g prebake ☺️

@@SpellboundSourdough appreciate the quick reply and I think the extra steam from my spray bottle and scoring five minutes in is really helping out my current loaf atm since I like to same day bake and my loaves are room temp.

@@crustycravingsbyhannah thank you Hannah! 🥰

You should! It’s so good & so simple 🥰

@@gsxrdrama9025 I think I’m bringing bread next time 👀

Ooop you’re wild babes. My cottage bakery is FULLY by law and following all of FL Cottage Food guidelines. I work VERY hard at what I do and I absolutely love every minute of it. I spend days prepping for markets so you need to direct this somewhere else because I am not the one.

@LoreleiCheer it’s part of my longer video where I bake cookies for CJRC (racecar shop) so maybe that’s where he saw it! 😅

do u have any tips why my cookies rise up, like they don’t get round but they become taller and puffier and hard

@ it could honestly be a handful of things but these would be the top ones to look for - too much flour, using cold butter, and possibly over mixing (just mix enough to incorporate the chocolate).

@@robertzaccaro4926 thank you!! 🥰

Will be going forward! Thanks for watching ☺️

@@TrippyPCubensis424 kzbin.info/www/bejne/jH2plp6hnNiaapIsi=qJPWNmFP_0wYmUs1

@ thank you so much!! I wanna try to make this 😮‍💨🥹🫶🏼 I’ll share a photo if I accomplish your recipe.

@ yes pls! Im sure it’ll turn out amazing 🥰

@@stephanieso2707 regular bake. Convection will pull all the steam out and you need that steam☺️

@@mahutwe9728 😂 thank you

@@stephm1382 🙌🏼🫶🏼 Thank you! I’m planning on posting a bunch more loaves like this this year! ☺️

Thank you ☺️

@@pedrofraga7456 Eu uso as duas resistências, tanto a superior quanto a inferior.

Obrigado,por compartilhar suas experiências.

@ De nada! Fico feliz em ajudar.

@@stacywachal949 in the oven? That is a pizza stone!

Thank you so much! 🥰🫶🏼

@@melaniejimenez6925 not a dumb question at all! You would take the average temp.

@@jessicaeiss2541 somebody mentioned this on TikTok and I took the advice and grabbed a food grade sprayer! ☺️

Hi! Thank you so much for the kind words. For gas ovens there is normally a ventilation system that vents the steam from the oven. The stream is an essential part to open baking sourdough. To keep as much steam in the oven you’d probably want to use some sort of cookie sheet on the rack above the loaves. This will help trap it in.

@@Maisy1000 you can use a knife if you don’t have a lame! But the knife is just a little harder too use because it’s thicker.

@@olusialovesgod9724 a.co/d/6qt8Iow

@@enndeejay yesss

@@enndeejay I’m so happy to hear that!! & im glad you lfound me! 🥰🖤

3/4c butter 1c brown sugar 1/4c white sugar 1 egg yolk 1 egg 1 tbsp vanilla 1/4c active starter 1 3/4c AP flour 3/4 tsp baking powder 1 tsp salt 200g dark chocolate bar Salt flakes The full recipe is on my website too! ☺️

@SpellboundSourdough thanks!

In the first clip. You have to ring the bell there’s no sign ☺️

@@nikkibryant5025 I’m so glad you liked it!! I love baking them because my house smells like thanksgiving dinner after 😍

Thank you! The linked video has the full instructions and measurements ☺️

Thank you! ☺️

Is there a way that you could share the cinnamon rolls recipe. 😊😊😊😊 pleaseeeeeeee btw. I really love this one the song and the short video. REALLY COOL. Awesome job 👍🏻👍🏻👍🏻👍🏻👍🏻

@ thank you so much!! I have the recipe up on my website but I’ll try and film it too to post on here soon ☺️

@@MelissaOrtega-q8g 😭 yes it does! Normally using the Dutch oven you’re going to be using a higher temp for a longer period of time. What temp and steam time did you do? Also, each oven holds steam differently so I would try and test with just one loaf to see how well your steam is doing. I’ve been there 😩

Oh gosh! So the first try was 500f for 30 min to 450f for 15 min. My second was 480f for 20 min and 455f for 20. I just followed the recipes and wanted to cry. And I used lava rocks underneath the baking steel. Do you measure how much water you add to the lava rocks cause? Honestly I just eyeballed.

And steam times? I just filled the lava rocks during the first part of each bake and then removed it during the second

@@MelissaOrtega-q8g I normally just fill them about 75% of the way up. They’ll steam a lot of the water off before you get them in the oven.

@@MelissaOrtega-q8gI would say 20min steam and then 10ish mins no steam. Anything longer than 10mins I’d watch it lclosely to see if it’s burning. When you take the steam out if you notice the crust looks like it’s hardened too much then you know you’re not getting enough steam. Spraying water over top of the loaves is really helpful either way this too!

@@gabyvilla2639 thank you so much 🥹🥰 you should definitely try! It’s really fun. I have some recipe videos and I’ll be adding more ☺️

Hi! It’s a frigidaire. What temp did you bake at? It seems like you also may not have had enough steam.

@@SpellboundSourdough Thanks for responding... Bake at 480°F and then 450°F. That's right, I didn't have as much steam as I saw in your video. If I don't have that type of griddle, could I use a cast iron griddle?

@ I would cap the temp at like 470 and see how it does. You’d probably be good around 450-465. Honestly my first batch always browns wayyy quicker because the oven is so hot from preheating. But I need it hot to do a bunch of batches. You can use any kind of pan on the bottom to hold the rocks as long as it’s oven friendly! The misting really helps with the initial steam. Let me know if you try it again! ☺️

@@SpellboundSourdough You are very kind! I'll tell you, thank you!!!

@@melaniesmiley3055 thank you!! ☺️