Beautiful Sourdoguh Bread From Start to Finish

Beautiful Sourdoguh Bread From Start to Finish | Sourdough Bread Recipe

Рет қаралды 22,368

Gluten Morgen

Күн бұрын

Пікірлер: 58

@glutenmorgentven Ай бұрын

🍞 Join my Sourdough bread Masterclass: www.glutenmorgentv.com/sourdoughbread

@PatGaedeke 4 күн бұрын

Using a baking bag is genius! I am going to try that tomorrow. Thanks for a very entertaining video!

@espenstoro Ай бұрын

Baked my first successful sourdough loaf without a dutch oven or any proper equipment today, it turned out as nice as it possibly could. I used a lot of your tips. Huge crunchy blisters and oven spring. 🥳

@kouklakee Ай бұрын

I don’t have a Dutch oven how did you bake your bread please 🙏🏼

@glutenmorgentven Ай бұрын

You can use steam directly in the oven. Check my other videos in the channel.

@glutenmorgentven Ай бұрын

May the Gluten be with you!

@espenstoro Ай бұрын

@@kouklakee Yes, check the videos about different baking methods, it works great with a tray at the bottom that you can pour hot water into, it'll steam like crazy. And don't bake as hot as you would with a dutch oven, in my experience. I started at 230 degrees, and lowered to 220 after steaming for a while (according to the oven, don't know actual temperatures). Only problem is the bottom doesn't get a good crust without a dutch oven or baking steel/stone, but I moved the tray with the bread to the bottom of the oven after the steam was done, so I got more heat from below. Not perfect, but acceptable for now.

@kouklakee Ай бұрын

@@espenstoro ok 👍 thank u 🙏🏼

@boaeoq9404 14 күн бұрын

Thank you ❤I am a learner sourdough baker and your tutorial had so many interesting tips. 👍🏻🇬🇧

@jonlilley2832 Ай бұрын

Thank you very much for all the tips (I wish I knew your first name), Glutenmorgen! I used to live in Argentina many years ago and this is getting me closer and closer to what I had there. It was fantastic 45 years ago and I've almost got it! Thanks so much!

@glutenmorgentven Ай бұрын

Oh that´s great! My name is Ramón. May the gluten be with you!

@kittenmummy584 Ай бұрын

I was not happy about the video, I loved it, it made my day! Thank you for all the explanations and especially for the fact that it was 'normal', just like in one of the millions of kitchens where bread is baked, that was my personal highlight, I enjoyed it so, so much! Please stay exactly as you are. Gluteny greetings from Germany😊

@glutenmorgentven Ай бұрын

Wie schön und vielen Dank! 😊👍🏻🍞

@kittenmummy584 Ай бұрын

🍞🤗👋🏻

@ElaineDarby-b3q 10 күн бұрын

Absolutely love your videos. They have been so helpful in my baking. I wanted to ask about the oven bags. The only ones I can find here in Australia provide they can only be used up to 205 degrees C. What oven bags do you use for these higher temperatures?

@sylviedion1012 16 күн бұрын

I think i prefer the one who cooked on the bag! From Quebec!

@niemandschuldet Ай бұрын

Both perfect, but I prefer the darker one. Thank you. Greetings from Cyprus!

@glutenmorgentven Ай бұрын

Me the Gluten be with you

@danielbicho Ай бұрын

Love your videos and explanations...I just have a question, and I think it's important😅 I prepare my bread the day before and if I use 20% starter, put the bread in the fridge for 12h it will over ferment. Do I have to use a percentage depending the time I want to leave it for cold fermentation? And if I use less starter it will taste more sour?thank you and keep making videos like these 😊 🇵🇹

@glutenmorgentven Ай бұрын

Maybe you can lower your fridge temperature or not let it proof that much at room temperature.

@SmrekarDesiree 26 күн бұрын

Loved this video! I'm just starting out on my sourdough journey, and currently patiently waiting for my sourdough starter to do it's magic, following your videos :) Looking at the ingredients you used for your loaf was wondering what is the definition of bread flour? I live in Germany and trying to figure out what is the equivalent of that. Would it work also with other types of flour, such as spelt or so? Thank you

@kouklakee Ай бұрын

I love bread

@glutenmorgentven Ай бұрын

May the Gluten be with you!

@franciscoayala1062 17 күн бұрын

Hello Gluten Morgen. Is in your app the names of all kind of Flours. Like Spelt Emmer, Kamut ( Kohrsam ) Einkorn Thank you so much for your help. Best regards from Germany

@madmaster3d 17 күн бұрын

u can open jar urself just need put knife something in top of it & rotate kinfe so air go out from jar & u can easy open with with 2 fingers btw ty for test sourdough.i nneed it

@jjbird2399 Ай бұрын

Big fan! I wonder if at the halfway point, if you swapped them from top and bottom, they may have come out more similar? Thoughts? Anyway, keep up the good work!

@jjbird2399 Ай бұрын

Also, what bags do you use for baking?

@glutenmorgentven Ай бұрын

Yes, swapping could have helped a lot! The bags that I use are for baking Turkey. I bought them at HEB.

@petrutaghinea3461 18 күн бұрын

How is best to keep your starter on the jar( in the fridge, or on the kitchen countertop) , with lid closed tightly or slightly open? Many thanks !

@LizbetPCB Ай бұрын

Thanks! I do have a question, though, why do you screw the lid on so tightly for your active starter? I only do that when I’m not going to be using the starter right away and I’m putting it in the fridge.

@glutenmorgentven Ай бұрын

Hahaha good question! The thing is that I didn´t do it... it was my assistant who did it! hahahaha!

@aquavinho8653 20 күн бұрын

Thanks for this video, was realy very important! But, please tell me, what is more importantt, to use your phone to show us how it works the bread-calculator or maybe to learn how its posible to open a glass of sourdough or what always ever? ;-) 😮

@PierreLabbeQc Ай бұрын

Are we to understand that the (cold) dough goes directly from the refrigerator to the stove without reaching room temperature first? Greetings from Québec...

@dis2shalpas Ай бұрын

Yes

@glutenmorgentven Ай бұрын

Yes. That way, you'll get the best ovenspring.

@naturegirl5483 Ай бұрын

Help, I’m trying find the video of you using the Rubin method to add the salt? Great recipe just can’t find it..

@mississippi7224 21 күн бұрын

Is this 250 Degrees FAN oder "top and bottom heat"?

@tinamagnuson2 Ай бұрын

Tap the lid against the counter a couple times and then it’ll twist open.

@tinamagnuson2 Ай бұрын

Works every time

@chandramoyers Ай бұрын

All of my bread looks like sandwich bread. I want holes and toughish chewy bread. What do I need to do. Could I be using to much starter

@glutenmorgentven Ай бұрын

The secret is to start with a very healthy and strong starter. Refresh it a couple of times before using it, and do it "by the eye". Make it more dense, not too runny.