How to make a Sourdough Loaf Part 6 - The School of Artisan Food

[@1MissEllyLove]

I made your recipe from the description but left out the rosemary. It made the best tasting loaf of bread I have EVER eaten, and I've made and eaten lots of bread. I have a second batch resting in the fridge right now. Thank you for these videos!

[@tothpianopeter]

I am planning to try this recipe as well. Did you follow his instructions regarding the making of the mother levains? Everywhere else I read that when one builds a levain, one must let it at least double in volume, otherwise it will not have enough leavening power to rise the bread. The doubling of the levain usually takes more time than the recommended two hours in the video. I would love to try this method but I am a little bit afraid that the bread won't rise. Sharing your experience would be appreciated!

[@0v3nm4n]

did you use honey as listed in the 1st video? If so, when did you incorporate it?

[@Karlarchaga]

Beautiful!!! Hope one day I can achieve the same result. Thanks for sharing your knowledge and skills.

[@onlooker4564]

Why don't you ever cut the finished loaf?!?