The easieast sourdough bread recipe

The easieast sourdough bread recipe
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdo...
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[@glutenmorgentven]

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

[@so-much-to-learn]

What is generally the room temperature for proving it for so many hours?

[@bobcatmike869]

I made this bread today. it turned out perfect. I will be making this all the time. Thanks.

[@csillam2658]

❤ tomorrow I'm tryin this beautiful bred of yours❤️🙏thank you so much for your teachings!

[@angelbaby1734]

love this channel . finally my sourdough starter is success

[@janicejurgensen2122]

Another work of art!

[@stephaniescarlett7887]

woo hoo i luv luv luv your video on creating the starter- it was a commercial/ad on Georgy Kavkaz's channel and i watched it and then HAD to come and visit your channel- which i gladly subbed/belled. i have another no knead recipe i've been using for a few years, but the sourdough method vs. the yeast recipe i currently use has me super excited to try this one out🤗😛 AND i've just made 3 wee jars (1/2 pint each) of fresh jam- one strawberry, one fig and one blueberry

[@radiologiaindustrial9335]

Uauuuuu vc é incrível . Amei seu método vou fazer

[@deborahjenkins7154]

That's beautiful bread 🍞 I also love that cast iron bread pan. I want one of them. On the hunt now.

[@marym11]

Amazing thanks to you I am on my second day of making sourdough starter and it has bubble already I am so looking forward to cooking it when it is ready to use many thanks from UK .

[@garypostell5268]

Just amazing looks awesome and the tasting yummy 🙏👍💯🇺🇸

[@rosagreco1367]

Gluten you made amazingly simple wonderful bread and thank you for sharing feel like a piece, but I have trouble with sourdough thanks Rosa

[@Anna.GG.]

Hello! YT recommended me this video and I subbed much before it was finished. Beautiful bread, sir. Congratulations 👍😊😊 And your explaining of the recipe and the tips are generous, thank you so much!!

[@glutenmorgentven]

We are glad you liked it! We hope you enjoy our content! 😊

[@graetelsullivan1612]

Pibe, Te encontré por casualidad hace unos meses. Voy a tratar mañana por primera vez a hacer este pan. 🤞🏻me encanta que creo tu hijo es el que está filmando y están divirtiéndose tanto. Mil gracias. Estoy en el desierto de California (la zona de Palm Springs) adoro tu país. Tante grazie.

[@cidofull]

Perfect 👌

[@ormurin]

Hi Gluten Morgen. You have been a great inspiration to me. I finally got to a state where I can create delicious bread! But what kind of gloves do you use? May the gluten be with you.

[@donblevins1181]

when its hot it s soooo good with butter

[@huikuentan4048]

Great😊

[@edithgravel9029]

This recipe looks great. I have been watching your videos and I noticed that your starter has a pale colour compared to mine which is made with whole rye flour. So, I am wondering what is the flour you re using to obtain this pale coloured starter because I would like to use your kind instead of mine. Also, the amount you have in your jar is big so how did you chive this quantity?. Thank you for the way you make your video. It is always clear and thank you for your generosity in sharing your knowledge.

[@geekstakulus]

Hi, @glutenmorgentven! First of all, thanks for your videos. Very educational, and the experiments are what I like the most. Now, I have a question. I live nearby, in Portugal, and here we kind of use the French system in terms of flour. I heard you say strong bread flour, and as far as my research has gone that means that the flour is very rich in terms of protein. Are we looking at the T65 type of flour? Why is the T55 so popular? I see a lot of people recommending it. I bought a T150 whole wheat flour (integral) and a T170 rye flour, as those are the kinds of bread I want to make. Do you have a video on these types of flour focused towards the French system as opposed to the UK or US ones?

[@doaaeldamaty9996]

Can you use this method with the regular recipe? The one where we use more starter?

[@syhusada1130]

Hello, will this recipe work in warmer climate, like in the equator? The room temperature will likely be quite different.

[@thisguy2973]

I think the reason the acids are high is due to fermenting starter at 77 degrees. I’ve noticed if I let my starter ferment in the sourdough home in the 50s, you get a lot more acidity

[@michieg3390]

Hi! I love all your videos. What is a good alternative for the Semolina flour to not stick in the basket? Can I use rice flour or spelt flour?

[@cachi-7878]

Mix 50% rice flour and 50% all-purpose flour. Use this blend to place in baneton, peel, etc.

[@Kayenne54]

@@cachi-7878 Thank you for info 🙂

[@barrychambers4047]

Gluten, may I ask about what was your fermenting temperature, please. Thank you! Nice work, too, by the way!

[@lievencaekebeke3419]

25 degr Celsius

[@MsJcmJcm]

77F

[@Arianna1308]

He never answers.

[@2394Joseph]

Dear Gluten Morgen - What size oval banneton should I use?

[@user-mt6wb8yo6u]

Hallo,can you tell me where i can buy the iron dish in which you bake your bread in maybe a website here in Belgium i can find it.Thanks

[@amycheung8064]

Hello , I am from the U.K. , the iOS app shown on your video is in English but the link we click on could only come in Spanish . Is there another link feature the English version ?

[@bettywagoner8075]

I’m feeling success for the first time after making this recipe!! Thank you for this. What are the benefits of baking in the cast iron ? I don’t have one and just baked on a stone and it came out very well.

[@glutenmorgentven]

We are so glad to hear that!!! 🙌🙌 Regarding the cast iron, it's just another cooking method we like to use. You can use oven-safe plastic bags if you don't have a cast iron and it will have the same effect.

[@salarycat]

I tried to follow the instructions exactly. Didn’t have semolina so used rye flour. It was going well, but after 16 hours of bulk fermentation it became a sticky mess. Tried to shape the dough but it was sticking everywhere and had no cohesion, I kept adding flour to no avail, it took me 2 hours to clean up the mess, and now I’m stuck with over a kilo of sticky, soupy dough I don’t know what to do with.

[@cachi-7878]

@9:57, I think you meant to say it’s super light…😊because it expanded well and the water evaporated.

[@parveenghafoor7162]

Looks tasty bread, how can I make Sourdough

[@JeanneOlson-vv9tl]

There’s A /several great videos on this Chanel. Happy baking.

[@bk-kx7xx]

anyone know what the time would be if my room temp is 70 degrees fahrenheit ?

[@marieshaddock5158]

can you keep your starter in a jar with a metal lid?

[@marcostrydom5907]

is 8 g salt to much if i use 400g white bread flour with 80 % hydration

[@pratimorgenthaler383]

Well you just made a very big Lievito Madre with some salt in it. Put some Honey in it to feed the Sourdoug an it will be good in 8 ours. Nice way to do a bread.

[@alanhall1643]

Please tell me where I am going wrong, my mixture just spreads all over the counter, three times now, I follow the recipe exactly, it rises in airing cupboard to top of bowl. Is the airing cupboard too hot for the mixture fermentation? as kitchen in November might be too cold. I am so disappointed

[@mail-bg1tp]

Hi there. I have been baking sourdough for five years, but i suck on it. I cant get a hang of it. I have baked for 5 years and i am a chef, but for me baking wheat sourdough is teally hard. It has been hard from day one. Once in 5 years i have got a nice ovenspring. Once! Some breads are good tastewise but most are bad!Eigher they are undermentet or overfermented or my starter doesnt work. My starter is 5 years old but often very slow to rise. As said i have never got the hang of baking wheat sourdough. Well 2 of 5 breads turn out good but i am dissipointed. I have switched over to bake Finnish rye style sourdough. They are much easier and always turn out great. But wheat sourdough i dont bother anymore! 16 hours! And your are good. Last time i baked sourdough i first baked 2 bread, fermemting for 6 hours- it turned out underfermented. The day. I fermented 2 doughs for 9 hours. When i took the dough it was overfermented! I was so sad! 4 doughs uneatable in 2 days! decided to stick with finnish rye sour that always turns out good for me!

[@lucci17]

What is an alternative to a dutch oven if you dont hv one

[@glutenmorgentven]

A good alternative for a dutch oven are the baking/oven plastic bags!

[@lucci17]

@@glutenmorgentven thanks! Will try that!

[@NMWanderings]

A very large stainless steel bowl over a baking sheet or pizza pan works well for me.

[@aquietmanful]

Question. You baked covered for 20 minutes. Then uncover. How long for uncovered bake please.

[@NMWanderings]

@@aquietmanful About 15 minutes works for me.

[@niccovouk]

OK if anyone is making this, just make sure not to cut it after its done. the bread need to rest, the humidity must redestribute itself. leave it rest until room temperature