Heart Shaped Sourdough and LOTS OF TIPS!

I can't wait to hear your thoughts in the comments! If you would like to see more of my content please like and subscribe!
Here is my recipe: • No Fail Sourdough Reci...

[@judew939]

Thanks you’re answering questions no one else does about getting the pattern to show better

[@carolinewalls4297]

What beautiful bread, can't wait to try this

[@isabelladavis1363]

Too beautiful to eat ! Thank you for the precise explanation,will go to your recipe now.

[@GeorgeCampbell1964]

Great tips! I'm going to give the pumpkin loaf a try here pretty soon just to get the experience.

[@sewchin6514]

Hi, thank you for the tips, love your bread, it's so beautiful!

[@jlf1430]

You make it look simple, thank you for sharing..

[@13c11a]

Gorgeous. Thank you!

[@kimberleyjane2338]

Beautiful work! Yes it is true that parchment paper is only safe recommended at 420-50 degrees, depending on the brand. BUT that's "open" baking like cookies, where the paper is fully exposed. Because this parchment is going inside of a pot, with lid, it will not burn. There is a blog where parchment brands actually commented on this.

[@kristascottage7274]

Thanks for the info!

[@philipvanderwaal6817]

Very inspiring thanks so much greetings from New Zealand 🇳🇿

[@dimyssg5361]

So beautiful! Thank you for sharing. ❤️

[@kristascottage7274]

Thank you for watching!

[@mikahel2107]

Brava!

[@jamonmang6099]

you are awesome.

[@PrairieeGirl]

I reuse my parchment paper also😊 beautiful bread

[@maylhu8339]

Your scoring 💯👍!

[@jeannineross4046]

Beautiful! This takes the pumpkin shape for use during seasons other than fall!

[@kristascottage7274]

They’re super fun!l and pretty easy to do too!

[@DebVorndran]

Wow! That is amazing!

[@kristascottage7274]

Thank you! Cheers!

[@suzannehousden1779]

Wow!

[@margaretkemp2230]

Beautiful

[@lillianyeung2004]

wow, this is so pretty! I can't wait to make the sourdough starter and then work on this bread scoring!

[@kristascottage7274]

Holler if you have any questions at all.

[@lillianyeung2004]

@@kristascottage7274 I started to make the sourdough starter two nights ago, and it's growing quite nice so far. Just that I am not so used to the smell of the starter.. :P Let see how it goes!

[@cyndifoore7743]

The most beautiful loaf I’ve ever seen.

[@kristascottage7274]

Thank you SO much!!

[@FatimaSaravia-xx4ne]

Excellent video, thanks for sharing 👏👏

[@kristascottage7274]

Thank you so much!!

[@copperleafranch2009]

thank you for sharing your talents- I have been playing around with sourdough for a couple of months now, and I have learned so much from your videos. We have a wood fired oven in our new home, so I am able to go back and forth between the wood fire and dutch oven depending on how much time I have.

[@kristascottage7274]

Oh man that sounds amazing. I had the opportunity to use a wood fired oven in my youth and I hope to again if my future dreams of becoming a homesteader ever come true. I bet your bread turns out incredible in that bad boy.

[@filon4you1510]

Piękny chlebek 👍👍👍

[@rebeccaberschauer6571]

WOW! beautiful

[@berunia]

Hermosos panes!...

[@Liz-oc1qt]

Krista, love all your videos! Thanks for making them. What hydration level is your dough? It seems so well behaved throughout your detailed scoring work and never flops or jiggles uncontrollably like mine does. Thanks!,

[@nanhoffman6241]

Too funny... I had to go look at my parchment paper. I have been baking with parchment for 40+ years including pizza @550°, and not once have I read the box or burnt the house down. Besides saying only "up to" 425° it also says I can only use it 3×... uh no!😊 Beautiful scoring and artistic expression... love your designs!💜

[@JuditPapp-nh9en]

Gyönyörű szép! ❤

[@nancyjohnson5483]

feel like I have to say this...now that you know the parchment paper is a hazard your insurance would be void if you had an incident...publically say you are using it in only exactly as the company directions tell you to use it, and thank you so much for the lovely video

[@tomynoks]

Wow!! You make it look so easy!! That's definitely a work of ART!! I see you haven't posted any new content recently... are you taking a break or "retired"?? I'm hoping you're busy with things and will post some new content this year!! Amazing work!!

[@the_bread_code]

Good job. Much better than the ones that I did!

[@kristascottage7274]

It takes practice that is for sure.

[@Philips53]

Bake in Dutch oven, on a stone, how? Thanks. Beautiful.

[@alyssasune3935]

So beautiful! I hope you have healed from your burn! You explain everything so well, very detailed too👏👍 What size is your bannetton? Do you recommend a website where I can get it from? Thanks in advance for your answers😘🙏

[@kristascottage7274]

Aweee thank you!!! My boule banneton is 7” in diameter and 3 1/2” deep. I got mine off of Amazon. :)

[@katieboyd5568]

Wow! That is so beautiful. You are so talented! :o). Your local farmer’s market is so lucky!

[@kristascottage7274]

Thank you so much!!!

[@TriconPOE]

May I ask how cold the fridge was that this rested in?

[@SanJuanJeff]

Can you share the recipe you used? Or, the amount of flour so I can make that size boule?

[@user-qp5uz5pv9j]

Could you show how to transfer your loaf into the Dutch oven without it squeezing together or changing the shape of your loaf.

[@barafra2092]

Great loaf with those lovely hearts! How thick is the thread, Krista? 3 oder 4 mm of diameter?

[@kristascottage7274]

They’re usually about 3.5-4” in height.

[@tiffheater]

Can you share how you make the heart shaped boule on your Facebook page? I just don't understand how you would tie twine to make that happen!

[@sherenchai1821]

👏👏👏😍

[@kristascottage7274]

Thank you!! 💕💕

[@margaretkemp2230]

Where to buy the blade

[@pattyrobinson7637]

hello! Is there a benefit to leaving the dough in the fridge more than 24 hrs? or did you do this for your own scheduling purposes?

[@acpliego]

I’ve been baking for 3 months twice a week and when I leave it for 24 hours I find that it enhances the flavor a lot, it’s not really more work, just patience.

[@sandyc636]

Can I ask, what size banneton do you use?

[@zamirah3458]

How tight do you tie the twine?

[@Rochelny]

That's gorgeous, you're so talented! So sorry you got burned.

[@kristascottage7274]

Thank you so much!!! I shall survive. Though not by much. 😂😂😂

[@gidget5416]

How do you keep it fresh after you put it in a plastic bag? Mine was soft this morning?

[@malinpettersson1780]

Your bread is always so beautiful! How many times do you use your razor blades?

[@kristascottage7274]

I use each corner about 8-16 times. As soon as it starts to drag it’s out.

[@Moving2U]

1st view, 1st like. (Sorry bout your burn though, seriously)

[@kristascottage7274]

Awe thanks!!! It's feeling better at the moment. I appreciate the love!!!

[@beautyritualsbedford]

Hi, I have tried your recipe and it seems a lot of water and came out very wet ?

[@kristascottage7274]

Sourdough is traditionally a very wet dough. If you keep your hands wet it’s a lot easier to work with. Also, recipes are made more as a suggestion so if you want to add less water to make it work for you don’t be afraid to do so. 💕

[@elenaboca8337]

Subtitrare in limba Română please😚🙏

[@margaretkemp2230]

Where to buy the blade