1 Dough 3 Loaves - Same Day Easiest Recipe with Poolish

[@glutenmorgentven]

🍞 Learn how to make sourdough bread with Gluten Morgen: glutenmorgentv.teachable.com/p/sourdoughbread

[@BZSchnoodle]

link for sourdough says This page does not exist

[@aquietmanful]

02/08/2023. This page does not exist.

[@DearFlowers]

It's 429g Strong Flour + 76g All Purpose Flour. The video has a mistake where it says 429g again for All Purpose Flour. Also don't get confused by the "Dough weight" at the beginning. That is not 1000g of flour, it's 1000g after adding water and flour and everything. (Displaying the Dough Weight measurement like that may be common but beginner bakers like me are used to seeing "1000g Flour" recipes, so some may mistakenly assume that's the case here and won't question the 429g All Purpose Flour error.)

[@catherinedevere-burt2890]

thank you for explanation

[@clicheguevara8722]

The reason I'm checking the comments. Nearly 1 kg of flour seemed a lot.

[@zenymabalhin7124]

Thank you for showing me how to make those beautiful breads. I will surely try it. Sending love from PHILIPPINES. GOD BLESS YOU MORE. Take care

[@aecs422]

I love this video! You're a wonderful teacher. Love what you've done. Poolish works for me.

[@RosieGoat100]

OMG ... I downloaded the app! I am a happy camper now!! I just found you on youtube!! So glad I did.

[@dusskkyy]

Thank you so much.. You are a wonderful and generous teacher...

[@glutenmorgentven]

Thank you so much! That's really nice of you! 😊

[@khaledbassiouny3261]

Great job, and very good application with recipes. Thank you 🙏

[@followthetrawler]

Thank you for sharing this video - your app is amazing for making smaller quantities - I know I could work it out myself but the app makes it a breeze.

[@m.f.8752]

Thank you for your video. You didn’t quite a while needing the dough. Wondering why you did not do the series of stretch and folds and let bulk ferment longer.

[@cachi-7878]

@13:39, why do you put flour on the Challenger bakeware? There is absolutely no need to add flour or any other thing, the dough will not stick to it. The little flour you already have on the dough when you proofed it in the banneton, is sufficient.

[@alexiomate8137]

what is the bakers percentage for the breads in your video. Tha quantities you have listed do not add up.

[@DonbrowneartesanalBronw-yd2ko]

Pretty good, congrats ese Ramon take care

[@LYNNSTER1971]

Mmmmmm…baguettes with warmed olive oil and balsamic vinegar. The best!😊

[@TheMrTadeotadeo]

Really cool! Muchas gracias

[@martaszkotak-dydynski4918]

I do not see this recipe on the app.

[@pakiholvander7465]

Thank You!

[@rosagreco1367]

Gluten I never heard fan forced for bread I'm confused. I have baked baguettes with NO fan (of course steam tray at bottom) and turned out great. You mentioned ciabatta bread with fan ON and then OFF; do you do baguettes also with fan and is it necessary to have it ON at all, it can become confusing. Also please mention degrees not just fahrenheit. Just little help I have tried sourdough starter with good bakers flour and have trouble with it. I follow steps, perhaps you can give me step by step with correct measurement and I'll try again. Love your work very much. Thank You Rosa❤

[@stevencorbo1220]

I've been watching your regular baking to improve my keto baking I've been baking with oat fiber wheat gluten and golden Flaxseed meal. But processes as important as good ingredients.

[@Krew349]

Awesome 👌

[@californowoodfiredovens8736]

AMAZING VIDEO!!!

[@johndoubleu5792]

Hey new to the channel and to baking in general, I'm just wondering why your yield is so much larger than mine. With your measurements I only get enough out of it to make one of the types of bread. Do you triple the recipe?

[@leandrostoneshop]

Something really weird in this video. What about the rest of the yeast? I'm confused

[@juangomez409]

Grassyass 😂 GM, I just got a camp chef pizza oven for the outdoor stove, I’m gonna give this recipe a go, thanks for all your videos en Español e Ingles 🤘🏼👀

[@glutenmorgentven]

We're glad to hear that! Let us know how it goes! 💪

[@rosalbaattanasio2068]

Your recipe on screen says srong flour 429g all purpose 76g , but as your making it you say add 429 strong flour to bowl than add 429g of allpupose flour .so which is the correct amount

[@joantowers7832]

Measures shown on screen do Not Match the screenshot from the App- so very confused. I followed the App and got approx Half dough than what’s shown on video I assumed you just doubled the base recipe but then the math doesn’t work for only flour seems doubled Pls clarify if a typo or which is true recipe Thx

[@leandrostoneshop]

The video describes the recipe needs 5g of yeast. However, the yeast quantity put in the in the polish doesn't seem be 5g. I don't saw the rest of yeast put in the dough. I lost anything?

[@henrikandersson7019]

Too bad I followed the on screen recipe which says 429 grams of flour, not 76 grams as it says in the app! 😄 I will make a new batch tomorrow with the right amount of flour.

[@catherinedevere-burt2890]

QWish the ingredients were here in print as I hate all apps

[@carolehanson5229]

How do you make a sourdough sponge?

[@glutenmorgentven]

Your should try poolish

[@Its1a2date]

The magic of the gluten!😂

[@JohnColthorpe]

The all purpose flour in the recipe is a much lower amount than the amount shown on the video. I tried to make it to the video and it would not wet out properly.

[@Miister00]

😹💀

[@priestsonaplane2236]

You need bread flour my guy

[@darlinah8090]

❤❤❤

[@mbeckingham]

Nice tutorial, thank you. but a pitty that the app is only in spanisch

[@robertjan2628]

Now in English

[@ericw751]

I realize that is for 3 loaves but that is a huge amount of flour for most home bakers! I don't have a tub like that to mix the ingredients.

[@docmanni]

I have downloaded the app and transferred the recipe to the app. It gives you all measures for a 1000gr dough, which is "family-sized" and can be mixed in a regular bowl. However, I strongly recommend to watch the video where our Gluten-Morgen-Friend has visited Richard Bertinet in Bath, UK, and Richard has demonstrated his kneading technique. Very good! The dough is quite a sticky and liquid mess at the beginning, but a few minutes after applying Richard's technique and a little sweat later, the dough had a very good texture. The gluten has developed nicely. Right as I write, my dough is resting those two hours, will bake Ciabatta later. 🙂

[@doristan1633]

Ya I feel so sad that all not in English!😓

[@kamenmedarski5343]

I hate give negative feedback but at least you’d answer previous comments where people are complaining the measurement doesn’t add up. I wasted time and energy to find out all is a lie. Shovel your app somewhere.