Easy Sourdough Bread | Bread Baking for Beginners

[@eoh8915]

Thank you for the inspiration. Took a month to make starter and enjoyed discard pancakes while letting it mature. Got the book and just now made the beginner sourdough bread. OMG!!! Love the crust. Love the chew. Ate half the loaf. Appreciate the clarity of your video combined with the books details. I notice you no longer post videos. I do hope that you are doing well. Thanks again.

[@tanyapersad8097]

Thank you so much for your videos. Thanks to you and Bonnie i made my first sourdough loaf and it came out amazing! Your insights and tips made all the difference for this busy mom who has no time to second guess herself. Thank you so much ❤️

[@TheAndersDanilet]

I just got this book a couple days ago. I have to say, watching recipe videos from Bonnie’s book is so helpful. You need more subscribers.

[@PaigeBurrows]

Thank you so much, Anders!! That’s so nice! I’m happy you find them helpful! Thanks so much for the comment & happy baking!! 🤗

[@26Marlow]

Whoa, this was so helpful for me! I ordered this book and was so overwhelmed with reading it (as I am a "visual" person). So watching your video and referring to the book helps me. Thanks for sharing! I hope you continue to make more videos, you do a great job.

[@PaigeBurrows]

Hi Amy! Thank you so much for the comment 🤗 I am so happy to hear the video was helpful for you, I am a visual learner as well so I completely understand! I have a bread video planned to release in February 😉 thanks so much for your kind words!!

[@taliaembroidery8907]

This video saved my morning!!!! Thank you lol

[@PaigeBurrows]

Aw I’m so glad to hear that!! Thank you so much for the comment 🤗

[@helpfulnatural]

After your loaves have risen as far as they'll go, place the baskets in the fridge the night before you plan to bake them. Cold dough is much easier to score and less likely to deflate. Also use your scoring blade on more of an angle (which is also easier when dough is cold). It will give a more defined "ear". :)

[@PaigeBurrows]

Thank you so much for this comment! I've been thinking about cold proofing for a while now, especially since I'm getting into the more advanced recipes in the book! You're the best, I'll definitely give that a try on the next video! :)

[@helpfulnatural]

@@PaigeBurrows Your dough will not rise in the fridge. Put it in after it's done rising. :)

[@PaigeBurrows]

helpfulnatural Great to know, thank you again!! 💕

[@helpfulnatural]

@@PaigeBurrows I'll never forget the first time I tried it, I wondered why I waited so long to do it! Lol! I always put my sourdough in the fridge now. :D

[@helpfulnatural]

@@PaigeBurrows BTW, your spiral came out beautifully!

[@courtneythomason8915]

Thanks for posting these videos, they’ve been so helpful following through this book. For this recipe, is your dough supposed to double in size during the three hour rise? Mine didn’t rise very much like it did with the kneaded boule.

[@PaigeBurrows]

Thank you so much for the comment! I’m so happy they’re helpful!! I definitely notice my dough rises more when I use instant yeast. But my sourdough oddly has a better spring in the oven 🤷‍♀️ I get the best results when I use my starter at peak activity, but instant yeast almost always gives my dough a better rise! I hope this helps!

[@473x4]

What if you have yo wait more than 12 hours? Should I feed it again?

[@madidenning]

Thanks for this video! Quick question… my starter is super active (bubbly, always doubles in size, passes the float test), but when I do the first step of combining my mature starter with AP flour and water, it never gets bubbly. Any ideas what could be causing this?

[@raykraus8858]

Thanks for the great videos...question - I've been trying a different sourdough recipe that has 75% hydration. Since my house is around 70° I proofed the loaves in banneton baskets on a cooking sheet in my oven. I covered the baskets with a light towel. I used the oven light to keep the temp between 75° and 80°. Results seemed great - the dough rose in the basket much more than when I proofed outside of the oven and all seemed fine. However, the dough stuck to the baskets as I tried to remove it. the liner was extremely wet. Note that I had heavily floured the liners and I haven't had the problem before when I proofed outside the oven. Any thoughts on what I can do differently?

[@PaigeBurrows]

Hi Ray! This has only happened to me once and let me tell ya, it’s not fun 😭 working all day to make a loaf just to get stuck to the liner is the worst. With that being said, the only time it happened to me was when I did a similar proofing method to yours. I used a glass of boiling water and placed the glass and the proofing basket in the microwave. I think I had slightly under floured the liner but I also had the same result, a wet liner. I was also using a higher hydration dough that time, which I definitely think contributed to the problem. But I think in my case, the steam from the hot water created condensation and my dough stuck. I’m not sure this helps but it’s the only advice I can offer unfortunately

[@kanyiskitchen3331]

😍