Simple Sourdough in a Hurry (2 hrs start to finish!)

[@ginajohnson9690]

I’d love to hear more about how you toast nuts and spices in the microwave, as well as onion caramelizing! How long? What settings? I use the microwave to make puddings and pie-fillings, and to dry herbs from my garden. Looking forward to your next video on the wonders of the microwave!!

[@rayj9046]

This is fantastic - I've used the yeast to speed it up, never saw the microwave technique before!. Now the elephant in the room - carnalize onions in the microwave, please do tell!!!! Thanks again for a great video. Have to run, my timer tells me my sourdough sandwich bread is done.

[@ultimatefoodgeek]

I will have a cool microwave video out soon...

[@rayj9046]

Fantastic!

[@marymiller9139]

I have learned so much from you clear and concise instructions😊

[@Lifeisgood1883]

Me too! He’s why I am even baking.

[@Tuckerclan]

Sounds like a good way to get rid of some older yeast and still enjoy my sourdough

[@JJ_In_AR]

I made this bread today. Started at 4:15pm. I don't have a Kitchen Aide, BUT I do have an old bread machine & used it to mix the dough. It worked perfectly! Then I was afraid to use the microwave method to make the dough rise, as I tried the cup of cold water test 1st. The water was about 94 degrees - a little warm (I thought), but went ahead & did a mix of 2 & 5 minute increments for 4x. It was a little warm on the bottom, but boy did it rise! Then baked it & it turned out great - not pretty, but this is only my 6th loaf & I'm still learning. All in all, it took me a little over 3 hours. I know the time will improve with future loaves. This is going to be my go-to method for fast bread. I have learned so much with your videos. Thank you Ben Starr!

[@lindaabernathy4876]

Ben, you are a wonderful instructor!

[@Sara-fp6xr]

Love you Ben! You have made sour dough something that I and many friends get to enjoy now that you helped me jump the hurdles!

[@silvermoon3486]

Someone scrambled their parchment paper into a tight ball & then smoothed it out , that was it wasn’t interfering with the bottom or sides if bread loaf. It does help 😊❤❤❤👍🏼👍🏼👍🏼

[@ultimatefoodgeek]

Great comment!!! Smart.

[@Yahwertle]

Loved the final bread squeezes at the end!❤

[@janicemattos6326]

Learned a lot as always Ben “Rock Starr”, thank you🤩

[@woollyprimate]

Came for the sourdough. Stayed for the Peanuts references!

[@gracie2375]

You’re a great baking teacher and super entertaining too! Thanks

[@ladybugsareviciousdefenders]

Thank you! I can’t find the book for my microwave and had intended to look it up on the interweb, but you have just taught me how to change power levels with ease!!

[@ShoganAye]

I finally pulled a loaf off your simple sourdough after building my starter up to super strength (I used apple water!) and now you throw more fun at me! yay, I am into it :D

[@sassycowgirl13]

Okay... I have my own high producing apple trees. Do tell; What is apple water?

[@ShoganAye]

@@sassycowgirl13 get an organic, non waxed apple - pick your own. place in your bottled water and let the yeasty goodness soak off it. Use that water for your starter. It supercharged mine!

[@glendagonzalez2469]

I'm so grateful for your channel. Every video with the endless discards, the perfectly timed stretch and pulls...makes sourdough so intimidating. I have been experimenting with sourdough for a while, finally at my third attempt I got a robust starter but I was drowning in starter and baking more bread than we could eat. I have officially split my starter and put half in the refrigerator to see if I can do what you do and only feed it as needed. I'll keep the other half on the counter a few days just in case. What I did do before I found you was knead the bread in the stand mixer and let it sit for 12 hours without all the stretch and pull madness. How liberating!!!!!

[@tariwainio560]

No I will not unsubscribe... This is a wonderful cheat❤

[@stephaniebriggs9346]

Same!! ❤

[@CandyArnold-gm4zm]

Thanks Ben! An awesome video, I've wanted to make a loaf on the spur of the moment and now I know how! Thanks again❤

[@klcpca]

As always... a perfect video.... precise, easy to understand, thoroughly explained, easy to follow step by step instructions, pleasing presentation. Another winner, Ben!!!!! Please keep them coming!!!! 😀❤❤❤

[@DizzyIzzyMom]

Love your Microwave trick😊

[@AttommicDog]

You sir are a genius. I have wondered what would happen if I used some starter in my dough and added commercial yeast for a fast loaf of bread. Now I know I can, and it will work. This would be great bread for french toast I imagine. FYI for fast rising I heat my oven for 1 minute, turn off and cover my dough with a damp cloth. Rises super fast.

[@barbarajameson8829]

Thanks Ben,your great!!❤Barb

[@batista1260]

Follow this guy. His recipes work.

[@bonnhahn]

Thank you… I always learn something new!

[@mymai5859]

Avid follower here. I love my microwave. Have put some dough in the microwave before- works a treat! Great vid. Much appreciated 💜

[@AnnieBarentine]

You are the GOAT for Bread! This method is going to be my weekend bread Saturday… I have your “regular” sourdough recipe on its last rise now. Using that recipe tons❤

[@kathyfanchi2557]

Another great video. Love your explanations.

[@ritageorge8748]

That was great just great&to let you in a secret you have saved more than 4+hrs for I keep partial meat based half meals frozen& use my microwave(yet not power change yet)it spins&has many settings-once loaf is in oven-defrost&steam veg&I'll look phychic with a big total meal

[@gardengirl217]

As usual, you rock Ben! Thanks for this recipe, I know it will come in very handy!

[@pizzastevetv]

I've made a sourdough pizza crust, but it usually takes about a week or so to get the cultures going and the dough made. This is an amazing life hack. Thank you!

[@Whatever-i9p]

Great info! Thank you. Just FYI - It's very easy to make beeswax wraps at home!

[@Steph.anchored]

I've learned so much from your channel. I've tried most of your recipes. Looking forward to giving this one a try! Would love to see your take on pizza crust and tortillas! Thanks for the awesome content. You've made sourdough way less stressful and more fun!

[@doraharrison1642]

WOW, awesome video and quick sourdough bread.., and even learned how to change the power level on my Microwave, thank you Ben You are one smart Chef

[@FannysBakedGoods]

This microwave hack - genius! Followed the directions of some other teacher to start my starter, loving this method - the lazy way lol. Not that I’m lazy, just super busy with limited patience. Don’t have time to fold every 30 minutes. I want to be able to bake on a larger scale to sell at the market.

[@ultimatefoodgeek]

So glad this was helpful, Fanny! Good luck in your market endeavors.

[@FannysBakedGoods]

@@ultimatefoodgeek also wondering if I should not smell my starter? I haven’t started your recipe for starter but have been sticking with the other one. Every day still smells kind of like vinegar. Is that normal?

[@mg3day]

Sir I SUBSCRIBED because I have been stressing myself out making sourdough and you have made my life easier! And yeast is ok if necessary and in a pinch! Thank you!!!

[@neotoxo54]

You Sir are a Genius! I've made this recipe twice in 2 days. The first one was just Ok because I got in a rush & forgot to let the bread rise in the loaf-pan. BUT!, the 2nd loaf I used a pyrex loaf dish & also the microwave to do the final proofing/rise in the pyrex dish. Only 3 repeats to get the rise just above the dish edge & 30 minutes to bake. Started at 5PM & was eating bread by 8PM. It ain't the prettiest but it has a tight crumb, thin crust & great sourdough taste. Will make some great sandwiches. 👍👍👍😁

[@Grace79283]

What temp did you use for the first one in the liaf pan..thx

[@lucinagarza5763]

Ooooh my God !! You are One of a Kind !! I love it ! You are helping me expand my consciousness!! 🤩🤩😋😋🤗🤗

[@spinozareader]

"Cold, sleepy, and hasn't been fed in weeks." I'm naming my starter "Bear." :)

[@rhodyhausauer4298]

You are a god in the kitchen. Another home run Ben!

[@ritageorge8748]

Your explanations on everything are always so clear&the one on commercial yeast&how starter has many strsins&flours and how water amts&reasons for salt on long rises👍times when I can't bear the news I watch&wonder how you remember it all

[@ultimatefoodgeek]

I'm a geek. My brain is packed FULL of mostly useless information.

[@crissy7399]

microwave haters! haha! Toaster oven is my go to :) And I found out after years of thinking my mom was making "real" sourdough that SHE used instant yeast too!! She said she could never get it to rise right with her starter. I'm so disappointed in her! lol But I still can't get the right rise either, but it still tastes good!

[@tvettabt]

Thank you ! I love this!

[@lucillevanhouten6848]

This is a new one to me! I BF in my Instant Pot and it takes about 2 hrs depending upon the amount of starter I use. Thanks for your video!

[@silvermoon3486]

Wow 😮 ur an amazing chef. I love ❤️ this video. Thank you sooo much for sharing it 😊❤❤❤👍🏼👍🏼👍🏼😁

[@saffrondavis960]

Wow I never knew I could turn down the power on my Microwave. Great tip.😀😀😀

[@lynpatters]

I've been secretly using yeast as a "hurry up" when needed, but the microwave tip is epic!!

[@mmirafuentess1990]

New sub here. Thank you for your channel Mr. Starr. Learned so much Sir. I am going to try sourdough bread. Wish me luck. (I baby sit my Artisan bread from start to finished. Stretching dough every 30 minutes x4. Another 30 minutes more after the 4th stretch and dough forming (ball). Bake preheated at 425F for 30 minutes covered + 15 minutes uncovered.)

[@AvocatDude]

Thanks Ben

[@TraciFurtado]

Another wonderful video 👏👏

[@pollyhorlander7389]

Science lessons! I love it!

[@msjr1765]

Thank you for the tip on bees wax cloth. I actually bought special linen bread sacks. Was a disappointment. My bread dried out fast. I went and bought some of the bees wax cloth. Now to figure out what to do with the lnen sacks.

[@ultimatefoodgeek]

You can use them to strain coffee, cheese, or yogurt. You can put herbs or tea leaves in them to infuse tea.

[@arlenemurphy804]

Love this video. I agree with the microwave tip ….that the appliance is not used to its fullest. Not to change the subject but I have been cooking salmon in the microwave at 50% power, covered. It was a tip from an Iron chef, and I will never go back. Have you had any experience with using a germination heating pad raising your dough? Just got one and my dough has been rising beautifully . Love your videos and your sense of humor.. thanks Ben. Looking forward to your next one

[@ultimatefoodgeek]

I've never used a heating pad for my doughs, because I use the microwave when I need to accelerate rising. But of course it would work!

[@opald1275]

Can you make focaccia like this as well?

[@debrajol3585]

@@opald1275 I would👌

[@heni63]

I loved the beginning call 😂 thanks for the video ;) :)

[@Mef1st09]

great hack, thank you for this.

[@Marshall_Brulosophy]

So good!

[@drandadeleon9327]

I just made this recipes. Taste good. Not as sour as I would but not giving up. Did it in a medal loaf pan. I would post the photo But that option available

[@ultimatefoodgeek]

kzbin.info/www/bejne/sHW9ppWEZp5nfLssi=Jyy2pCcrBpSLWdLP

[@curtissmolen4411]

That Peanuts homage is great!

[@vickiecaskey9797]

I do it all the time ❤

[@drandadeleon9327]

I've made several sourdough but it wears me out going through all the procedure making the standard sourdough. And I think that happens to a lot of people so I'm going to give this a try I haven't decided on the microwave or not its resting. I'm hoping this recipe is a keeper for me❤

[@JulieG-kg5ue]

Great video! I just found you and love your videos!

[@CarrieMcCullough-q4m]

Very entertaining. Thanks Ben. I have determined that sourdough bread making is not for me at this time.

[@Ghostlarke]

As always, another great video full of useful tips and tricks! Let me know when you are ready to come to sunny SW Florida for a visit, you have a free place to stay! I am off to try this right now!!!

[@BarryRochon]

I've added yeast to my sourdough before, but, only about 1/8 of a 🥄 just to give it a little kick. I never thought to make regular 🍞 with just a sourdough flavoring. Thanks Eh

[@debrajol3585]

Bravo! My daughter has chemistry class she wants to take bread to share AND share a smear of starter to each student for microscopic views/learning. I’ll start the bread & feed a small portion of starter a few hours before she heads to college, so it at peak when they put it in Petri dishes to view. ~~This is perfect timing for me!! Thanks for sharing this👏👏💯💯💯 Also, can we use 8oz of starter in the normal way (18 - 24 hours on the counter) to make bread? bc I’d love to have more of that sour flavor. My starter began in January and it’s robust & smelly but the end product isn’t super sourdough tasting. I bought a San Francisco starter at the same time to see how they compare side by side.. neither is as strong flavored as I’d hoped for. Thank you again.. love your channel🙌

[@ultimatefoodgeek]

I have a video coming for you very soon...already filmed. Stay tuned!

[@trevabarnson1115]

8:20 am 4/29 I always use equal water and flour in starter. Stirred up my bread last night and dough was too wet. Couldn’t put hands in to knead and wanted to add more flour but didn’t. It’s been on counter overnight and it’s too wet. I used all-purpose flour. What to do? My Start wasn’t thick like yours when I made bread last night.

[@doreenfowler3921]

I definitely will be doing this soon

[@marymiller9139]

I use my instapot to proof my doughjust put it on yogurt setting

[@jessiannawilhelm2944]

To use parchment paper… just crumple it up a few times and it will mold wonderfully to the pot!

[@ultimatefoodgeek]

Great hack!

[@lindaleroux4218]

Love it

[@jeanneross4315]

I recently had to replace my range, the new one has a "proofing" feature. I would have only found 1 video using the feature and it was very poor quality. Do you have a video using the proofing feature? I'm very new to sourdough baking, had one fail and one better but not great. Have not used the proof setting on my oven yet. Thanks for all your videos!!

[@dianerobichaud8546]

I use mine all the time. It heat just the right temperature for rising bread, sourdough or yeast. Works really great, stable temperature and no cold spots. But be aware that it may take less time because it is likely to be warmer than your usual temperature.

[@ultimatefoodgeek]

I don't have that feature on my oven. But try it! Start with a 30 minute proof and see if you double during that time.

[@40Hoosier]

Awesome video. 👌 I am curious if a poolish would accomplish a similar flavor profile as using sourdough starter. I've used a poolish for pizza dough and was curious about using it for bread.

[@ultimatefoodgeek]

A poolish from commercial yeast will improve flavor, but it won't taste like sourdough.

[@suedinym1]

I just pulled my first loaf of simple sourdough made the regular way (except swapped in 4 oz ww and 4 oz rye + 2 tsp caraway) - - I know I was supposed to wait an hour to slice it, but now I'm about to head off to sleep in a bread coma (that's a GOOD thing!)

[@veronicaphilion9749]

thanks for your fun videos.... tons of info .... a whole new take on sourdough (I've been watching your other vids..) ... and.... where can I get one of those cute little hats??

[@ultimatefoodgeek]

From my mom! :-D

[@eszhun2296]

No I'm not going to unsubscribe. I have been wondering how to use commercial yeast. Thanks!!😊

[@ChazZski]

Wow thank you Ben!! How would I convert this recipe if I have a 50%hydration stiff sourdough?? Would you consider doing a conversion/ percentage video please? I’ve learnt a lot from your channel and feel like i would understand it much better. 😊

[@ultimatefoodgeek]

Charity, virtually all starters are kept at 100% hydration, so I don't make recipes for other hydration levels, and it's VERY rare for someone to have a 50% hydration starter. My recommendation is to just convert your starter to 100% hydration, so that virtually all recipes on the internet will work for your starter without conversions. If you MUST keep your starter at 50% hydration, you'll take the starter amount called for in the recipe, and divide it in half, to get the amount of flour and amount of water that's "missing" from the rest of the recipe, and write those 2 numbers down. For example, this recipe calls for 8 ounces of 100% hydration starter, which means there is 4 ounces of "starter flour" and 4 ounces of "starter water" MISSING from the rest of the recipe. YOUR starter is 33% water and 66% flour. So if you add 8 ounces of starter to the recipe, you're adding approximately 5.25oz of flour and 2.6oz of water. Since you'll be adding 5.25oz of flour to the recipe, and the recipe calls for 4oz of "starter flour," you're adding an extra 1.25oz of flour to this recipe...so you'll subtract that 1.25oz from the main flour addition of the recipe, which is 18oz. This means you're only going to add 16.75oz of flour to the recipe. Since you'll be adding 2.6oz flour to the recipe, and the recipe calls for 4 oz of "starter water," you're going to add an additional 1.4 ounces of water to the overall recipe.

[@ChazZski]

You are brilliant! Thank you for this explanation!! This made so much sense to me!! Thank you so very much!! 😊

[@NicoSama]

i will try this today :)

[@shelleylee8774]

To eliminate the necessity of resetting the power on the microwave each segment, how about select 30 minutes for your time with the proper 10% setting for power. Set a kitchen timer for 5 minutes and simply stop the microwave, check the dough, replace if necessary and hit start, and reset your timer. The power setting should remain at 10%.

[@ultimatefoodgeek]

@@shelleylee8774 good shortcut!

[@versusforward]

Ben, thanks for your awesome sourdough videos! I'd love to see a video on how to make sourdough hamburger buns/rolls using your refrigerator method for proofing, so I can get things ready the night before, go to work, and when I get home make the rolls and use them for burgers and sandwiches... wondering if I can just use your easy method, and just bake them on a cookie sheet with some water/ice?

[@ultimatefoodgeek]

I'll work on it...

[@janonthemtn]

If you don't have a microwave (I don't), put the dough over a smaller bowl of very warm, not hot water.

[@mucktao1]

Genius! Can you use the standmixer for your 10 min. (lazy) sourdough recipe?

[@ultimatefoodgeek]

You can, but it takes longer to use and clean the stand mixer than the 20 seconds it takes to bring that dough together by hand.

[@emmisarang9098]

I followed that recipe twice already, same temperature and time, both loafs tasted amazing but the bottom and the outside always get a little burn. I placed my dutch oven right in the middle position and had parchment paper, but still got burn bottom anyway. I have a gas stove, heat coming from the bottom. Can I lower the temperature? Do I need to adjust the time?

[@ultimatefoodgeek]

Yes, adjust your temperature down by 25 degrees and see if that helps. You can also place a baking sheet on the rack and put your Dutch oven on top of that, to help deflect some of the direct heat.

[@void0.0]

Any chance you have a close up of what the consistency should look like for this starter? This week i hauled mine out and it seems to be too thick of a consistency. Like I can't spoon it out of the container without using 2 spoons 😂

[@suzyvance7328]

You read my mind! Sometimes I want it quickly.. So, what was for dinner?

[@ultimatefoodgeek]

Green tomato caponata and goat cheese gnocchi.

[@suzyvance7328]

@@ultimatefoodgeek You have happy friends....

[@friedabalavage862]

I have been watching your videos for a long time now and always learn something new. I don't have a stand mixer, but I have a bread machine; could I use that for the kneading portion of the recipe?

[@ultimatefoodgeek]

You could knead the dough in your bread machine. Although, if your bread machine is like my mom's was back in the day, it's a bit of a nightmare to clean, and I would tend to prefer hand kneading. But that's up to you!

[@friedabalavage862]

My bread machine doesn't really require cleaning, it's all nonstick. I have actually made sourdough in it mixed, 6 to 8 hour rise, then baked, all right in the machine. It was really good.

[@friedabalavage862]

I just told on myself, didn't I. Making sourdough bread in a bread machine! Busy with my homestead; chickens, turkeys, quail, guineas, trees, veggies, freeze drying, dehydrating, fermenting, etc. Sometimes I just don't have time to babysit dough. 😛

[@1rachp]

I can dig it!

[@ifuknewhatiknew]

Can you post a video of trouble shooting why a sourdough started might not be working, or dead? Thanks!

[@turtlemark2]

Can this still work with fresh-milled wheat? Please do more sourdough with fresh milled flour.

[@ultimatefoodgeek]

Freshly milled flour may be delicious and nutritious, but it is VERY hard to bake a decent load of bread with it. Flour MUST be aged to improve it's bread making quality. So since I can't teach you an easy method to produce something good with it, it's not in my wheelhouse. I'm sorry.

[@cathypiscitello3369]

Great video, almost wish you didn't show that shortcut.Anyway, BEN a lot of people put water in their oven when they bake.Do you have an opinion about that for the steam actually.

[@ultimatefoodgeek]

I toss a handful of ice onto the floor of the oven when I want to boost steam. I use it for bagels.

[@Moomettes_NE]

Can I use this recipe in my breadmaker on the dough cycle which is a 90 minute cycle to rise? And then bake in the oven

[@ultimatefoodgeek]

Probably so! I don't use a bread machine, but it's basically a heated fermentation chamber, so it should work to speed the rise.

[@karenhuber4995]

Amazing video, Ben, as ever . Thanks once again. Unrelated question: what kind of espresso machine is that on your counter, and do you recommend it? 😊

[@ultimatefoodgeek]

It's this one: amzn.to/3Qi49zh I LOVE it. Been using it nonstop for 4 years. I did, however, perform a simple surgery when I first got it, and replaced the pump with a higher-duty pump, that results in even better extraction. The pump is about $20, and when you combine this pump with the espresso maker, you've got about as good an espresso as you can get without a full-on commercial machine. Here's the pump: www.amazon.com/gp/product/B00UCH2NQ0/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 And here's a video that shows how to easily replace the pump: kzbin.info/www/bejne/l5_CoY1obNmBp80

[@karenhuber4995]

@@ultimatefoodgeek thank you!!!

[@curtistolman5830]

Ì always thought that grocery stores' sourdough bread was fake. Now I know for sure.

[@evelyngrunstein7025]

Hi Ben, Can I use the same proportions of ingredients if I need spelt flour? Thanks for your wonderful lessons. I learned about SD flavoured bread but also how to use the micro. No where else but your site. Thanks very much,

[@ultimatefoodgeek]

You should be able to use the same proportions for white spelt, but if it's whole grain spelt, the recipe will not work.

[@evelyngrunstein7025]

@@ultimatefoodgeek I do use white spelt so I'm looking forward to trying this. Thanks very much for your very informed teaching.

[@evelyngrunstein7025]

@@ultimatefoodgeek Update: The bread came out really well. The crust was thin, crumb even and moist. I think this is a keeper. I've been trying to get a bread that can be my staple since I had to switch to spelt. This is it. Thanks for your guidance. You are a STARR 🤣🤣🤣

[@4AVON]

If you use parchment paper, first crumble it up into a tight ball, then open it and spread it out into the pot! Much easier!!!

[@johnandfranconverse]

So I've been doing traditional sour dough starter method which has resulted in me having a full half gallon of discard in my refrig. have you got some recipes using starter discard?

[@ultimatefoodgeek]

Starter discard is largely just flour and water paste...it's not a mature starter. Thus, it can't be used for "flavoring" a discard recipe and also can't be used to leaven a bread recipe. Throw it away...it's not good for anything.

[@donnafasick1750]

Have you done this with ancient grains instead of all purpose flour?

[@ultimatefoodgeek]

Yes, and it doesn't work. You can sub 8oz of whole grain flour for the AP flour and still get a good rise. (Add an additional oz of water if you do this.) But any more, and you end up with a brick.

[@miraconley]

I have a bunch of self-rising flour that I need to use. Could I use that here instead of yeast to create a fast sourdough bread?

[@ultimatefoodgeek]

Self rising flour contains a chemical leavener (baking powder) that activates when it is hydrated, and activates again with the heat of the oven. Baking powder is not an ingredient in yeasted breads, but that doesn't mean it WON'T work in this recipe. But it will create its own CO2, which could, in theory, result in overproofing as that CO2 stretches the dough beyond what the yeast's CO2 production can support. You'll have to try it to see if it works.

[@miraconley]

@@ultimatefoodgeek Thank you! I am such a newby. I really appreciate you responding! Is there anything self-rising flour is good for?

[@jamesk190]

You don’t use the cold oven technique in this video. Is that simply to keep the time down as short as possible? Could you start in a cold oven to finish off the proving (proofing?) and bake for slightly longer?

[@ultimatefoodgeek]

You could experiment with that. However, I used the second rise time to preheat the oven, which I figured would result in the shortest-time-to-finish. The bread STILL needs some non-oven time to do its second rise, so you can't put it RIGHT into a cold oven after shaping and turn it on.

[@jamesk190]

I’ll have a play! Thanks

[@barbaramartz4911]

Ben, will this loaf fit a 1# Pullman pan and if so, when during the rise do I add the lid?

[@ultimatefoodgeek]

I would need to know the dimensions of the pan. The ambiguity of a loaf pan described in pounds is mostly irrelevant...it's meant to say, "This holds a 1 pound loaf." Is that pre-bake or post-bake? Does the manufacturer not understand that varying ingredients weight different amounts? A lean dough with only flour and water will weigh less than a dough that contains dairy and fats. But...you risk nothing in just giving it a try, and seeing if your dough squeezes out the lid (so scale the recipe down a bit) or doesn't fill the pan (scale the recipe up a bid.) The lid goes on immediately after shaping and putting into the pan, just like in the video!

[@denisedevault7180]

My oven has a proof setting and I want to use it but very nervous 😬. Do you have any advice for how long I proof etc

[@dianerobichaud8546]

Really useful but may be faster.

[@ultimatefoodgeek]

The proof setting should not create enough heat to damage your rising bread. Use it! Try 30 minutes.

[@denisedevault7180]

@@ultimatefoodgeek thank you! I’ll give it a try

[@dlibby4979]

Can you use buttermilk with this method?

[@ultimatefoodgeek]

Certainly. The fat will result in a slightly less robust rise, but an increased richness and tenderness to the bread, along with more tang.

[@fosterkennel649]

Maybe crumpling up the parchment we'll make it a bit easier to form blessings

[@margaretcape1397]

I've got a proofing feature on my oven ... Could i use this feature for the same time you use with the microwave?

[@ultimatefoodgeek]

Yes!

[@joeannhurst2811]

I have a Bosch steamer that has a proof setting but scared to use. Any suggestions with it?

[@ultimatefoodgeek]

Use it! Start with 30 minutes...