How to Make the Best 100% White Bread Flour Sourdough Loaf

[@feliciapricope7113]

Vaaaai cat de bine arata...ce miez..ce textura 😍😍😍 M-am uitat de 3 ori la video 😄, asa mult imi place...ma relaxeaza si mai ales ca lucrezi asa curat si ordonat! Bravo! 🌹

[@MaiaSourdoughBaking]

Multumesc frumos Fely❤️❤️❤️

[@sandrar8950]

Many thanks for your demonstration, Maia. I have finally moved to the next level of bread making. Your videos are informative and easily followed. I baked this bread today and it exceeded my expectations. ❤️

[@MaiaSourdoughBaking]

Great to hear it🌞❤️❤️

[@Falbala42]

Bonjour Maia, Whaooh 😊😊!! It's 1 year long I make only your black beer bread, but yesterday I didn't resist to test this one and it is just out of the wood stove of my kitchen and all the house is smelling so good 🎆✨🏡🎉🎁!!!! I am one of your fidel pupils 🧑‍🎓 and it's visible on this beautiful , smelly bread. I am progressing well 🤣😇🥰!!! I don't know why but I imagine you in Canada 🤔🍁😂. Anyway, I am living in center of France ( middle mountain) and, even if we are in winter, the weather is like spring, warm and sunny ( poor Earth!!!). I send you 🌞🌞 and thank you for the good job you do, simple and without blabla. Mireille 💖🌺💋

[@MaiaSourdoughBaking]

Thank you Mireille for all your support❤ so glad you see improvements with each bake. I would absolutely love living in the mountains, so far I am stuck in a very busy city☀️☀️

[@silvermoon3486]

U make it look easy 😊❤❤❤👍🏼👍🏼👍🏼

[@huboikjuh7326]

Amazing …. ❤

[@szepcicerke]

Bámulatosan gyönyörű a folyamat minden mozzanata. Tökéletes mesterműMentettem, . Köszönöm és gratulálok. A cserépedény gyönyörű, talán erdélyi vagy moldovai??????? A kenyér puha és ropog!!!! Mentettem, terjesztem.)))) Üdvözlet Budapestről..

[@dorisnowlan2180]

Wow

[@НаталияРудченко-с8г]

Buna ziua, imi puteti spune la ce temperatura se pastreaza painea la frigider? si cat timp va rog sa-mi spuneti

[@MaiaSourdoughBaking]

Buna, o poti tine la orice temperatura doresti. Orice intre 3-9°C, acum depinde si de ce frigider folosesti pentru paine si daca doresti sa iti mai creasca/ si cat in el. In mod normal temperatura frigiderului pe care il folosesti si pentru alimente este undeva la 3-4°C, asta inseamna ca aluatul trebuie sa fie bine dospit, deoarece nu va mai creste aproape deloc in frigider. Eu tin aluatul la aproximativ 4°C pentru cel putin 12h👍👍💚

[@НаталияРудченко-с8г]

​@@MaiaSourdoughBakingMulțumesc foarte mult pentru răspuns)))))👍🩵

[@christieazevedo3562]

Hi! What temp is the room in which you bulk ferment your dough? My doughs have not ever gotten as fluffy as yours and it loses its shape when removing from the banneton.

[@MaiaSourdoughBaking]

Hi! It was around 23-24°C. You might need to proof them for longer and develop the gluten. Do you hand mix your doughs?

[@daliasleem5839]

Hi please do you mean sourdough starter is levain ? or just active sourdough ??? Please

[@MaiaSourdoughBaking]

Hi. Leaven is an off shoot of your sourdough starter, so they are basically the same thing. Leaven/ sourdough starter/ preferment whatever you want to call it.

[@daliasleem5839]

Ok please so can I use an active mother starter in this recipe?

[@SarahTrenchardBrightHorizonTra]

How do you bake the bread in the oven & at what temperature? Does it go in a Dutch oven (casserole with lid) or just on a baking sheet. Great video - thank you 🙂

[@MaiaSourdoughBaking]

Thank you❤️ I have an entire video on my baking setup in KZbin. Check it out kzbin.info/www/bejne/mnuoaZiljNJnjqcsi=ciF6kSw5fowRFW5C

[@MartaKobylarz]

In what proportions should I feed my leaven before baking?

[@MaiaSourdoughBaking]

It is up to you. I prefer a 100% hydration leaven that I make in the evening and it is at it’s peak in the morning. So I feed my starter with the ratio 1:4:4 ( it takes it around 12-13h to reach peak at around 21°C)

[@tm26-15]

I am making this tomorrow! 😍 Please tell me the brand of your scale! Many thanks! 🙏

[@MaiaSourdoughBaking]

Great. It doesn’t really matter as ling as you have a functional scale.Mine is pretty old and I couldn’t find it, but is similar to the one from the list👍

[@tm26-15]

@@MaiaSourdoughBaking I know that it doesn't matter. I like your one and that is why I asked. If you don't mind sharing, that would be great! :)

[@calogerocangialosi1211]

hi, one question..the sourdough starter, can be also an active poolish?..thanks

[@akitschechne6358]

Perfect video (to teach my students) many thanks ❤

[@MaiaSourdoughBaking]

I suppose it can, but Indo not have experience with poolish, so I don’t know if the proportions are right

[@chrisjones6439]

Fermentolyse...that's a new one 😂

[@lugolas3828]

Hi, I'm a beginner, but tried to make the loaf from this video, I followed all of the receipt quantities, but my dough is very "liquid", it doesn't hold its form and becomes almost a pancake when I put it on a table, why could that happen?(

[@MaiaSourdoughBaking]

Hello, most likely your flour isn’t strong enough. I used a very good, high protein flour ( 14%). You can either drop the hydration or try with a different flour👍

[@lugolas3828]

@@MaiaSourdoughBaking I have used Type 630 flour since I haven't found 650 in several stores in my country (Germany), it has 12g of protein per 100g, more protein is only in not-wheat flour, like soy, for example. I will try to drop hydration, if only I could know by what factor 😅

[@liliyavoyevoda]

Poor video, no detailed instruction, no explanation. How it was baked, etc Bread looks great though.