The Perfect Sourdough Boule - From Start To Finish

[@conniedee3035]

I baked this bread last night after following the video instructions and it turned out perfect! My first really tasty soft loaf of Sourdough. I followed at least four different chefs recipes but this one is by far the best! Thank you so much!

[@ButterForAll]

Hi Connie! YAY! This is such great feedback, thank you!

[@philosophicallyinclined3705]

Love the dramatic music for this excellent recipe, thank you for the treat. Also, the interludes between foldings compliments a busy schedule!

[@didee5706]

Wow, I was using 125 grams of SD starter for 500 grams of flour and thought of cutting back. 250 is a good amount and your bread is gorgeous. I can't believe how much more of a rise you got in the fridge, mine never does that, which is always why I don't get the crumb I want. Beautiful, thank you!

[@mainacht3509]

Perfect! It’s interesting that many said not to push down on the dough to make sure the bubbles inside aren’t deflated, but you intentionally did it here. The loaf is beautiful and the video answered many questions I had on the techniques (and without the silly chatters) . Thanks.

[@anushkafernando2158]

All went went until I left it 6 hours to.proof then it all collapsed 🤔🤔

[@wood2be]

I’m mesmerized watching you prepare this loaf! I have never seen nor been able to get anywhere close to having dough this light and beautiful!

[@anaclaudiadesouza9638]

Hello from Brazil!!! Just passing by to say that I got a wonderful sourdough following the steps in your video. 10 minutes pause in each fold, makes a great difference. Thanks for sharing your expertise 🌹❣️

[@ariainman5383]

I have been viewing MANY VIDEOS...Yours is the BEST. And the highest Boule I have seen. I believe it is the Lift=stretch-and folds you did was part of the reason. Such a fantastic looking Boule. Thanks for sharing.

[@B81Mack]

Absolutely beautiful! The end result makes all the work worth while.

[@roryhill1180]

Great loaf! When covering the dough in the banneton I use a hotel shower cap that can be reused over and over again. Not only baking own bread but helping the world at the same time!

[@ButterForAll]

Great idea!

[@NORTHERN2023]

wow....great idea indeed!

[@pattyalberty8656]

That has to be the prettiest, yummiest looking sourdough loaf I’ve ever seen! Beautiful! I’m sure it tasted good also!

[@rdsharp6466]

I have made this recipe twice so far and absolutely love it, as do friends who enjoyed it with brunch last week. There is another Boule rising in our kitchen right now which I'll serve Sunday with a birthday brunch. You're recipes are easy to follow and always produce stellar results. thank you so much. Love the crackers too.

[@christinedribin9931]

A work of Art indeed!!!

[@tsinikaskwstas7794]

The best sourdough bread by far.great job!

[@tsinikaskwstas7794]

Could I speed up the first proofing by putting the dough in the oven at 40oC??

[@scruffynerfherder33]

Absolutely epic. Very satisfying video

[@pray_plant_paint]

Trying your method next week as I haven't been having much luck. Looks great! TY

[@Feniantimmy]

Great recipe and technique. My starter started years ago, wild, while I was camping on the Kenai in Alaska and I've just kept it going. The parchment paper is genius as I have been 'plopping' it down for years and never happy doing that; as is the ice cube, but probably isn't necessary. Nice job.

[@glossydemarco358]

Perfect video! No talking just doing and doing it perfectly! In fact you have made it more understandable to me than the books I've bought. I made up my starter just today and so will be back to follow your instructions as soon as it's ready. Thank you!

[@thomasgronek6469]

What a pleasant video. thank you.

[@rontavakoli-JD-MBA]

Oh...wow. great job. without a doubt one of the best approaches i've seen. Well done...well done.

[@ButterForAll]

Thank you!

[@patrickometry]

This is a masterpiece! 😊 Gorgeous sourdough boule.

[@NolaGB]

Outstanding!! Love that there are holes, but not huge gaping ones as in the breads of others. I'm originally from just outside the San Francisco area and grew up eating sourdough on the Wharf. I don't live there any longer and have sorely missed sourdough from "home". I make my sourdough bread now, ,because you can't purchase decent sourdough where presently I live. Thank you for your video ... I look forward to trying out your bread as it looks amazing ... like "home". Subscribed.

[@ButterForAll]

Thank you, NG B! I lived and worked in SF for many years and agree it's hard to find bread anywhere like it! I personally prefer a bread that will hold a lot of butter so this is perfect for me! Hope you enjoy it too😊

[@LuisMarquez-SOA]

This video is like music to my eyes... masterfully created.

[@ButterForAll]

Thank you, Luis! Happy baking!

[@mollieflack7096]

I loved watching this video. Just beautiful.

[@jayelwin]

Ice cube trick. Genius!!!!! I have not seen that yet. I’m totally going to try it.

[@ButterForAll]

Yesssss! You will love it. Gives a nice blistered crust!

[@ashleighjaimaosborne3966]

Thank you ! Be well🇨🇦😊

[@Lucy-fd9rw]

Ya absolutely beautiful. Tq for sharing

[@bellamylittlegirl1029]

I just subscribed to your channel and want to try this sourdough recipe. Going to give it a try. Looks absolutely amazing~🙂

[@vicks8934]

Great post! Thank you very much. 1st good loaf out of 8 attempts. Few words of wisdom: 1) make sure u have a strong starter. 2) make sure your dough is wet before the stretch and folds. 3) let the dough double in size during 1st rise, even if it takes longer. 4) keep dough in fridge till it passes the finger poke proof test, even if takes longer (Look up on KZbin)

[@franny6572]

Ha good advice, I'm on my 7th loaf and it's my best yet, getting there but I've been eating a lot of pizza with the flatter dough 🤔

[@didanhtennis]

Amazing. I'll try your method. Hope it will turn out as amazing as yours.

[@jeffsiemens4485]

Wonderful bread!

[@Molaleni]

That scoring alone earns 10 extra points to Hufflepuff 👏🏾👏🏾👏🏾

[@iraira6562]

Amazing job! Thanks alot for your generosity to share us the recipe and step by step clearly. I can't wait to follow your recipe.. I will subscribe to ur channel 😉 and keep inspiring us!

Magnifique réalisation bravo

[@ButterForAll]

Thank you! 🥰

[@cradle-x]

Yes! Absolutely perfect!

[@alexgomez-ul2mr]

🤔😳😆💛🥨 Wow... I'm going to bake it!😲🥯🥖🥐🍞

[@joyfulparadise]

Wow i couldnt believe how beautiful your sourdough turned out! Thank you for all the tips. Im going to try the ice cube tip!

[@franco634]

There is a first time for everything and this surprised me as well. Love the idea and I will be baking bread tomorrow and will try this to.

[@Applebee1979]

Learning Sourdough and the technique shown here best I have seen so far...wish the quantities of each ingredient had been given. Size of basket etc. So I could try the recipe. I really want an Einkorn mixing tool and cant find them here in uk...the wet hand tip and ice cube trick are genius...x

[@ankakusub.2295]

Gut, schön und einfach 👍Danke❤️

[@whitefeinberg2081]

A piece of art! Long preparation process.I better buy it at the organic store.

[@devinkay6891]

I'm speechless. ❤️

[@ButterForAll]

Thanks! Sourdough is my passion, I'm so happy I get to share it here!

[@valeriepowell1736]

Oh Sister I have a very strong started and I love this with so many stretch and folds, ferments. I can't wait to try this... Thank you

[@aliciatavizon001]

How beautiful!!! My goodness. I love your bread....thank you so much for sharing....please pray I get good results on mine...lol

[@loriluatminot]

this is a beautiful tutorial, thank you for sharing

[@ButterForAll]

Thank you! It is truly my pleasure!

[@desertbreeze69]

Your technique is very different but I’m going to try it. I was never comfortable with pushing the gas out but I’ll try.

[@Feniantimmy]

Pretty much mix-kneed-rise-kneed-shape-bake with some resting mixed in.

[@victoryak86]

i think the key to this technique may be using much more starter than usually done but it’s hard to argue with the results.

[@thecogship3459]

I guess baking in a Dutch oven and without does affect the height, would love to see such scoring and shaping method holding up to baking without a Dutch oven.

[@BBayMys]

This made everything so much easier. My only question was proofing it in the fridge. It changes the flavour.

[@danielfonck3744]

Wow this is a completely different way for sourdough bread baking. I've seen hours of videos and they are all very similar except for yours. No autolyse, adding the salt right away, start stretch and folding right away too, 10 minute intervals, deflating the dough?? Everything is different, I'm really curious to use your technic and see the results. Why is it so different??

[@monalidas9648]

Yes unlike any other sourdough recipe I have seen too. Would like to know the science behind it

[@ellengrace4609]

Did you try this technique? How did it turn out?

[@victoryak86]

@@monalidas9648 same. goes to show you there are many ways to achieve a particular goal.

[@Rlazalier]

I have tried 4 tries now. My starter is very ripe but still, my dough does not tighten like this. It always seems to loosen as time passes. I follow these instructions to a T and still it stays too loose. What am I doing wrong?

[@thomasgronek6469]

Same thing is happening to me. I keep working the dough, maybe we should have stopped after 3 or 4 kneads. I don’t know otherwise

[@thomasgronek6469]

After pondering, ambient humidity has to play a part in the flour’s weight. It stands to reason that dryer flour weighs less per cup, so 475g of dry flour is actually, not only more flour, it will absorb more water. Although weighing the flour is a nice idea, I think it’s imperative to go by the feel of the dough. In short ; we might need to add more flour

[@walruss60]

that seems to be a lot of starter, is that correct just over 50% ?

[@victoryak86]

it was way more than is usually recommended that i’ve seen but hey if it works…

[@victoryak86]

also he or she completely gets the air out of it which is different. it must be the additional starter and variations on times, temp in room etc. i’d love to see comments from other experienced chefs.

[@darina114466]

May you please write the receipt !!! How much flour , water , Sourdough starter and salt ?

[@ButterForAll]

Sorry, it was hiding up above. Here you go! www.butterforall.com/traditional-cooking-traditional-living/how-to-bake-the-perfect-sourdough-boule-in-your-dutch-oven/

[@darina114466]

Thank you very much !

[@sallywoon562]

Butter For All h

[@GloriaJTddd]

Thanks! 7 SnF's...your bread looks great and soft, too. I have been adding oil to softer- will try yours.

[@ngguekmeng]

Got it ¡ thank you

[@curtisballer]

The soundtrack had me dying lmao

[@holisticcatalyst]

I use sprouted whole wheat also to dust, as I do not want any wheat in my recipe that is not properly prepared and I use the cast iron dutch oven. I will try your recipe! I have made 4 loaves so far and I am not getting the rise perfect yet, on to #5

[@davidchacon6547]

Proof the starter for 12 days at room temperature, for a better lift, that might work.

[@ritazwitser-bavre759]

Hi, thank you for this great lesson. I baked it but it was undercoked. Can i put it back in the oven, even after it is cooled?

[@ButterForAll]

Hi Rita! If it has already cooled I would say no. Unfortunately it won't continue to rise. But if it's just a little moist toasting it can help. Sorry that it didn't cook through. I'm happy to help you troubleshoot for next time if you want to send me an email!

[@nadiaexeter7664]

Do you have rye flour bread recipe please? Thanks

[@christinelynch1574]

Gorgeous!!!!!!!!

[@maritzacalabokis1013]

What a beautiful, so much, so much! Thanks for this excellent class and recipe!

[@lamprinedatsika6292]

Amazing !!! Perfect !!! Congratulations! 👋 🇬🇷

[@ButterForAll]

Thank you so much, Lamprine ☺️

[@ThePeterGrimes]

Thanks for the video. Will wholewheat flour be as effective for the basket as sprouted wholewheat flour?

[@terezac.3368]

Could I let it rise for more than 8 hours (if I'm making it in the evening to let rise overnight)?

[@ButterForAll]

Absolutely! Just make sure it's a cool ferment so it doesn't overproof.

[@ednasilveira5009]

Hi, I'm from Brasil. Please, what you mean " stirred down" , about the sourdough in this recipe? Thank you.

[@Feniantimmy]

The starter in your jar may have bubbled up and got all foamy. Stir it down before you remove it and add to your recipe.

[@irishpixierose]

@Butter For All Interesting method, we are going to try. Just curious, but why don't you have a video of making and feeding a starter?

[@delekham1863]

Do you do weekly recipes? or just when the notion hits you. IF you are regular, I would sub. I would love to see a pizza dough made with sourdough.

[@ButterForAll]

Thanks! I don't have a great space for videos at the moment 😕. I'm hoping to make more in the future. I have a great sourdough pizza dough recipe, and I'd love to demo it. Thanks for the suggestion. Feel free to subscribe anyway. At least you will be notified when I do have a new video!

[@msmarygardner]

Have you or will you use any sprouted flour in your bread recipes?

[@ButterForAll]

You can add sprouted flour to any of my recipes! just note, the gluten formation might be affected so it is possible you won't get quite as much rise. Have you checked out my other sprouted flour recipes? I use sprouted for quick bread and cookies! I have a Choc Chip Cookies recipes coming soon!

[@mamawlife7852]

Can I mix the starter in the water first then add the flour?

[@joesephusshmoesephus4513]

Nice loaf

[@canthisbefelt]

Confused. Did you add a pre prepared leaven or the actual refrigerated starter when you started to prepare the dough?

[@ButterForAll]

Hi Pat. The starter is active. It has been fed and allowed to peak at room temperature. Hope this helps!

[@beverlynew5611]

Hi Courtney! My dough never crests the banneton basket while in the refridgerator. Did I do something wrong?

[@ingridgillette5573]

Mine too!

[@danelletoner4326]

I’m struggling to get the ball to keep its shape. Still too wet. What do I do? Is it overproofed? I put it back in the bowl to rest because when left on the counter it didn’t hold the shape of a ball just yet.

[@charlesmichaelgoodwin3930]

Thank you!

[@giovannirossi9574]

Very nice ! Congratulations. One question. Can we cook the bread on a baking stone? Thanks

[@tazzzaaah]

Yes you can

[@cindyyan9851]

Hello again, This time I followed your recipe, but didn't see the beginner less water method. Now my dough is so wet. Will it dry more in time? I'm at my 4th stretch and fold. Should I add more flour to it? Is there any tips I should do now? or just follow the rest of your instructions?

[@ButterForAll]

Hi Cindy! It seemed like you had great results with the last loaf, congratulations! Did you use the beginner formula last time? In any case, please allow more time between S&F to help develop the strength of the gluten and get the yeast active. This will help you with the consistency of the dough and make it easier to handle. Again, I'm urging just going slow, watching the dough, and responding accordingly! The only reason I have a beginning recipe is for those who may not have a very string starter, in which case you either need less liquid, or more time!

[@klaskristian1]

Great! Do you degas sourdough bread! Wow, i never do that. I know that people that uses yeast degas the dough, but i have never heard this with sourdough. Intresting! Dont you risk overfermenting? If one have a really balanced starter i suppose you are not? I must try this. I am always very careful not to degas the dough. Please expand this and tell me more? (No pun intended!)😃

[@cindyyan9851]

Hi, I did a couple of stretch and folds last night, had to put dough in fridge was getting late 10:30 pm. Can I continue the stretch and fold after I put it in the fridge overnight? It didn't rise much in the fridge and no bubbles. I hope I didn't kill the dough. Please advise. Thanks

[@ButterForAll]

Hi Cindy. It will have formed gluten anyway. You can bring the dough out, let it come to room temp, shape it and put it in a banneton for a final proof. Let it double! It might need extra time since it was refrigerated before the yeast got going, so don't rush it! Then bake as directed. I'm sure it will be a great loaf if you give it the time it needs!

[@cindyyan9851]

@@ButterForAll Thank you for the quick reply!

[@cindyyan9851]

My SD bread is so beautiful almost like yours! Thank you so much for your help!!

[@cindyyan9851]

@@ButterForAll Thank you so much for your reply! My SD came out the best, it was my first success bread, so tasty!

[@ButterForAll]

@@cindyyan9851 woohoo!

[@jacqshope]

Beautiful!!

[@nasreenrich5987]

Hello there, Nasreen from Oxford here. Great video, thanks. Do you state the quantities of the ingredients elsewhere?

[@ButterForAll]

The recipe is linked in the description 😊

[@EdmarMartins19570227]

Técnica muito estimulante, assim terei que repetí-la imediatamente.

[@Canadiana71]

I don't have organic bread flour at the moment. Can I substitute it with regular bread flour?

[@ButterForAll]

Of course, I just recommend organic in general. Sourdough microorganisms can be affected by chemicals and organic is better for you too! Happy baking!

[@musclelimit]

Could you tell me why it goes seam side up into the banneton please ☺

[@lenom1289]

Because when you get it out to bake, it will then be seam side down.

[@thomasgronek6469]

Here we go: One cannot follow an exact measurement recipe. Ambient humidity matters. If this flour is 3% different than yours, the % hydration will be off by much more than 3%, no only is the weight of water different, due to moisture in the flour, that same amount of weight is lost or gained from the flour added, so both water, and flour weights ARE affected by ambient humidity, and it matters, but this is a good recipe, just work with the feel of the dough.

[@e.t.5617]

super prachtig brood 🤗🤗

[@ingridgillette5573]

I got a very good first rise but my cold rise does not go over the rim of the basket. Then it flattens a lot when I take it out of the basket. I use steam and a covered Dutch oven. Please help! I’m wasting a lot of flour!

[@tonosan4696]

perfection!

[@ButterForAll]

Many thanks!

[@OtoyaYamaguchi777]

綺麗な! Very nice

[@ButterForAll]

Thank you so much!

[@chrisbudka]

At 9:04 your boule holds itself upright. Mine is sloppy and wet. It is very sticky. I have tried kneading more. I have tried adding a little flour. Wet hands seems to defeat the purpose. Any tips. Thanks.

[@ButterForAll]

Hi Chris, It sounds like the dough isn't developing, either because of a weak flour or weak starter. Are you using Organic Bread Flour? A strong flour will help develop gluten, but you also need to let the dough develop over time. The process from mixing to shaping is between 4-10 hours depending on the strength of the starter. When you feed the starter, how long does it take to double? A strong starter at 100% hydration should double between 4-6 hours. If your starter is not doubled in that time frame you need to work on the starter first before trying this recipe again. Feed the starter and keep it well fed (every day) until you get it to double in 6 hours. When you are ready to start a new loaf make sure to use the starter when it has peaked! Then after the stretch and fold process make sure to give the dough adequate time to double at room temperature before shaping and storing in the refrigerator. Starter Feeding - www.butterforall.com/traditional-cooking-traditional-living/how-to-feed-your-sourdough-starter-for-successful-baking/ Sourdough Guide - www.butterforall.com/traditional-cooking-traditional-living/demystifying-sourdough-everything-youve-ever-wanted-to-know-about-sourdough-starter/ If you are working on getting your starter up to snuff and you have boatloads of discard I have many recipes for sourdough discard so it's not wasted. Here are a few: www.butterforall.com/traditional-cooking-traditional-living/soft-and-chewy-sourdough-crepes/ www.butterforall.com/traditional-cooking-traditional-living/homemade-sourdough-corn-tortillas/ I will be publishing a new recipe for discard crackers very soon! Hope this helps! Courtney

[@chrisbudka]

Thanks, Courtney. It appears as if my starter isn’t up to snuff. I’ll start working on that. I have baked a few other loaves that turned out quite nice with this starter. But, this recipe backfired on me. After I left the original reply, I started to add in a little flour until it had some firmness. But, I didn’t want to overdo it. So, I popped it into the baneton and left it in the fridge overnight. When I took it out, I let it come to room temp. And then when I removed it, it stuck to the baneton. I used rice flour, too. But my dough was too moist. Then when I turned it upside down, and placed the dough on the parchment, it went flat. It wouldn’t even fit in my Dutch oven. So, I put it on a cookie sheet and filled the oven with a tray with h20 to create steam. Crust is nice. But the crumb is doughy, undercooked and has huge holes in. Back to the drawing board.

[@patr4342]

@@ButterForAll s

[@tammy3127]

I had the same problem, will try again after my starter is a little stronger.

[@lipbalm4me210]

... I'm determined to learn this skill! I have a sourdough starter that I am keeping and have made a few recipes with it but they all called for yeast which I thought sort of defeats the purpose. Do you have a rule of thumb to when you should store the starter in the fridge? Thanks!

[@ButterForAll]

Definitely defeats the purpose! I like to keep my starter in the fridge between bakes. So I bring it out, feed it, let it at least double and then make my recipe. Then I feed it again, let it ferment for a few hours at room temp and then into the fridge to hibernate until I bake again. I bake often enough (at least once a week) that this works really well for me. If your starter has been I the fridge for more than a week it may take several feedings to wake up and be active enough to make bread rise! I hope this is helpful! I also have a feeding guide here www.butterforall.com/traditional-cooking-traditional-living/how-to-feed-your-sourdough-starter-for-successful-baking/ -Courtney

[@ButterForAll]

I store my starter in between baking. I always make sure it is fed and allowed to ferment before putting it away! I take my starter out the day before baking and refresh the starter if necessary. I have many recipes on the website that use discard so you wont waste any starter. Hope this helps!

[@anushkafernando2158]

After 6 hours of resting dough was sticky and hard to handle. Not sure what went wrong? Any tips on what I should do

[@TheLisaPlante]

Is there a list of ingredients/amounts?

[@raymondgimay4642]

Hi can I make pizza with this dough recipe? Or would I need to change the flour? Thanking you Patricia

[@Feniantimmy]

You can. 65% hydration is pretty much the norm. Bread flour, A/P, or 00 all will work, they'll be different but will work. This amount 1000g dough ball would give you 3-4 pizzas.

[@ChrisannLamb]

I am having difficulty with the dough when doing the stretch and fold. My dough is a whole lot wetter than yours, and mine isn’t balling up. I am on the 5th stretch. I finally added flour to help.... What am I doing wrong?

[@gramstrong]

I also added more flour to my dough, as it was very wet from the very beginning (even after weighing everything out). Wetting my hands only made the dough worse. Their dough looks so much better than mine...

[@ChrisannLamb]

gramstrong -Thanks for replying! I decided not to doubt myself so much and my loaves have been quite beautiful. My family prefers a sandwich loaf, so I usually do that instead of the boule.

[@ButterForAll]

@@ChrisannLamb Glad to hear it's working out!

[@ButterForAll]

@@gramstrong This is a higher hydration dough better for a mature starter. Adding flour is ok, add it in the beginning until you get a hydration level that is easy for you to handle. As you get more experience with the recipe and feel confident, then reduce the flour. I hope this helps! Demystifying Sourdough - Everything You’ve Ever Wanted To Know About Sourdough Starter - Why It’s Better For You - And How To Start One

[@gramstrong]

@@ButterForAll Thanks so much for the reply, I really appreciate it. I will have to work on consistently supporting my starter. I'll definitely revisit the recipe as well :)

[@aristidepalermo3591]

Perfect recipe thanks. How do you call that tool you use in the beginning to mix water and flour?

[@ButterForAll]

Thank you! That is a Danish Dough Whisk, very handy for high hydration dough!

[@aristidepalermo3591]

@@ButterForAll thanks a lot! I can guess how useful, never seen it in Italy, will search for it

[@ButterForAll]

@@aristidepalermo3591 Happy baking 😊

[@kbee7222]

I feel like I’m in church with this music 🎼

[@priyashashank]

Loved the video!! Thanks for the lovely video instructions! It would have been awesome if you could also add the quantities of ingredients in the video itself!!

[@Diymarta]

Wow. Wow. Wow.

[@micheleberenwick236]

How many quarts is the Dutch oven?

[@patriciagimay9195]

Hi can i make Pizza with this same dough recipe? Thanking you

[@ButterForAll]

Yes you can, but I also have a sourdough Pizza dough recipe that I've been using for a long time. here is the link - www.butterforall.com/traditional-cooking-traditional-living/sourdough-pizza-crust/

[@patriciagimay9195]

@@ButterForAll Oh thank you so very much. So happy to have found your videos . i have just added the flour to my bowl and came back to check the next step and noticed that you have answered; So i think that I shall try the Sourdough Boule recipe first for the Pizza as i have all the ingredients ready and will do your Pizza recipe too in a few days. I usually add the salt after mixing the dough about 20 minutes later . i notice that you add yours with all the ingredients at the start of the recipe is it better to do that.? I only have All Purpose Flour will this be OK as I want to make it into a Pizza dough.. Thanking you

[@ButterForAll]

You are so welcome! I've never noticed a dramatic difference when adding the salt separately. So I personally skip that step. I don't think it's necessarily better, just preference. AP flour will be fine for pizza, I'm sure it will be delicious!

[@patriciagimay9195]

@@ButterForAll Hi Courtney, I followed your Sourdough Pizza recipe and it turned out Amazing. I look so forward to baking other recipes too from you. Thanking you so very much.

[@LittleJordanFarm]

Oh my gosh that looks amazing! You did a great job. Blessings and MERRY CHRISTMAS

[@ButterForAll]

Thank you! I'm really excited to get it published. I wish you the most blessed holiday! And, Happy Baking 😉

[@cachi-7878]

Next time don’t punch the dough down so much after the bulk fermentation, you’ll get an open crumb structure, much more appealing. Thanks for sharing.

[@ButterForAll]

Thanks for your opinion! I prefer a tighter crumb structure. I find it holds the butter better!

[@lenom1289]

@@ButterForAll And the jam! 😁

[@MsJerm]

Thank you! Cant wait to try this!!

[@ButterForAll]

Awesome! May it rise well for you!

[@carloscarvajal5082]

Do yuo have reset for this bread?

[@bethbilous4720]

Doesn't that ice melt and sog out the bread?

[@ButterForAll]

You definitely don't have to add it if you are worried about it. The ice makes steam that keeps the dough soft so you get a good rise.