Thank you. Gluten be with us!

Thanks, I learned a lot 😊

Hi. Something here doesn't look right. The two first loafs are very saggy, and look too weak / wet from the start. The third loaf was firm, compared to the other, from the start.

Can i use a small tray with cleaned granite stones for steam? I let the rocks heat up with the beaking steel

I have also learned that a lower temperature, 445 F can allow loaves to rise more in the oven by slowing the crust formation.

Hola, ok I being fallowing you, finally I have mine sourdough ready, it took me a lots a paciencia, but finally got it where I put a drop in the water and “datan” it was ready to use, ok but I’m not going to use it right away, so my question to you is where I storage my sourdough until I use it, fridge or still where I had it during the process? Thank you for tu tiempo. Inés Kirby from South Carolina.

I’d like to Ask. Can it be that the bottom of the baguettes are a little less hard in the Crust when You uses paper to let them rest and proof on, instead of a flour sprinkled Cousche? Just a question of fine tuning my skills.

Can i ask? How much water need to steam? Some says that 1/2 cup. But i see that on the baking towel many pours a teakanne volume water...and too much steam can cause gummy crumb...so how is it?

Good for baking at home but not adapted for small and bigger production

How many degrees do you recommend for open even bake

Is the oven should be open up and down please??

the loaf you backed with scoring and steam seamed to have much stronger dough. Seemed to keep its shape better? What was different?

Is it true that too much flour will inhibit spring.. Also do not spray the loaf, but spray inside the pan? Finally are ice cubes ok?

Before I had amazing oven spring but flat bread, now fluffy but no oven spring hehehe

I have a question for you and hope you can help me. I am really new to bread making, especially sourdough. I am in the process of proofing my loaf but after 7 hrs it still isn't doubling in size. Temps are good 75-77 degrees and my starter was fresh and more than doubled in its jar after feeding to get it ready. I used King Arthur all-purpose flour 11.7 I am thinking of just throwing it and not doing its final shaping and cold fermenting overnight. Any thoughts as to why this is happening?

My breads look a lot like the overproofed or the overhydrated versions. The problem is it doesn't rise so much while proofing so I guess I might be overproofing it while waiting for it to react. Maybe my sourdough is weak but I've been feeding it daily for a month now. Hard to get the hang of it.

@1:38, it looks like a giant Madeleine! 😂

I alway did right side that bread.haha.😂

What lame do you use?

I'm sorry but ths tests are totally misleading. The reason the second loaf turned into a frisbee wasn't because of lack of steam. It was because the dough was clearly a lot weaker. It even spread like a frisbee the moment you took it out of the banneton. Steam helps with good crust, scoring gives you a visually appealing result, and that's about it. Consult modernist bread for more info on how oven spring has nothing to do with scoring and steam.

Note that regular plastic bags start to melt above 212 F/100 C, so do not use them in an oven.

🎉 No recepie

You talk about under-/overproofing but don't give any advice on how to monitor that. For a complete guide, that's very much incomplete. It's a nice video, but I wish you would focus more on some points and really go from a-z in the necessary aspects.

Uff. Got this video recommended and the first 13 seconds were already hard to watch. A bit too much editing and sound effects. Just my opinion. Now I'll go on actually watching the video. Hope I'll learn something. My bread just won't spring.

This is very misleading. He switches out the dough before baking. He does this because most of the time you’ll get an ear if you properly ferment the dough and choose the correct hydration regardless of these tricks

Meme stuff is not helpful, wastes time. Otherwise excellent video

I have to say, your editing makes it very hard to watch. Way too many extra sounds, I feel like Im watching some gaming video made to make traffice from 12 years olds. Disappointing.