I made this and it is absolutely delicious - I used my own yeast water from figs and raisins. This is the best bread I have ever made - Love it

Wow !!!!! Very good !!!! Congratulations!!! 🤝🤝🤝👍👍👍

Thank you for sharing 💕😊

And..... I love the way you fold your dough

Great recipe 👍👍👍

It looks beautiful ❤ Thanks you !

Maybe I must try this, thanks for sharring

Thank for the great video, I will use your instructions

So easy to understand Thank you. Birdy

Wow I love it! I want to try it

Gorgeous! Thank you!

Thank you so much. Will start this fruit yeast in poolish.. 😄

Amazing ❤🎉

Glad I found your channel. I will definitely try this. Thank you for sharing this recipe and I just subscribed. ❣️☺️

Thanks for this. I going to try it. I'm watching from Nigeria

Спасибо!! Очень просто !!!!!

Good afternoon . I'm glad that I went to your channel, I think I'm lucky. Thanks for sharing the recipe and tips! Thanks for your hard work. Health and peace to you and your loved ones! 😍😍😍👍👍👍🙏❤️🇺🇦

Thank you for sharing a wonderful recipe and in a simple manner. Been baking sourdough, would definitely try this.

Yes yes yes! I use raisin leave and yudane and I love to bake bread like this! Greetings from Finland!

Thanks a lot.

Yummy A friend of mine recently made this I can't wait to try it myself Thanks for posting

I am in love with this presentation! Fabulous

Thank you !

SImple but strong method.. excellent.tqvm

Wow, you make it look so easy

Looks delicious thanks for sharing, ran out of raisins after failing the first try (didn’t sterilize the bottle) however we still have a lot of apples left here. Might just give it a go thanks again 🙌

Wow - your video explains it all so well What is the dimensions of the proofing basket, please?

Looks so yummy👍👍👍

Brilliant! I've seen this done with raisin water. I'd like to try this. Thanks for your hard work and sharing with your viewers.

Thank you! In this recipe you said about 2 ways of final proofing: 2 hours with room temperature and 12 hours in fridge. That was I searched for: find option to decrease time of proofing this type of dough.

Grazie!! Sono in vacanza, ma quando turno a casa farò un po’ di pane italiano! 😊😊😊

Great video Stefano, how do you maintain the yeast water ? is the bread sweet, not sour at all ? thank you.

good

you.. have.. some SRSLY talent.. Im not kidding.

Thank you for sharing this. I don't like the sour taste of sourdough so if this is less sour than I must try it. It also seems very simple, though the challenge will be finding an area that is 26 degrees in my home., that is quite warm.

Delicious recipe sabscribed you ❤❤❤

Oh che gioia! Ora ho capito perché facevano la pizza dove ho lavorato usando il succo di mela come partenza per il poolish

👍Just discover this great video about using homemdae natural yeast for bread. Thank you for the posting. Will definitely give it a try. Just wonder if I may make the dough and freeze it for near future baking. Any advice or suggestions? Thank you!

watching u playback nice to see u chef next video try to cook beef lasagna with garlic bread. Stay safe and God Bless

Sorry dumb question but could I get the tablespoon baking conversions?

How you feed the starter ? I need new starter every time I want to make a bread?

Hello, I am inspired to make my own. If I make my yeast water with apples, will I taste the apples in my bread?

Ок, пошёл делать

Is it necessary to add sugar to apple water? The bread flour is it selfrinsing? Thank you.

After using the yeast water, is it possible to add normal water to the yeast water so that there is always yeast water?

Does it have any side effects to eat? How long does it last in the fridge? Thanks

What is the taste? Is it different from Sourdough starter itself? The bread looks great.

Do you think that the poolish can be stored in the freezer?

Very good recipe, very well explained. Thank you. Can we make the yeast (starter) with grapes instead of apples? Regards from Canada . . . .

Beautiful fucking oven spring as well as open crumb, will be trying this recipe. I made a fruit water yeast starter using raisins and honey :) so I will be using that

Thanks for sharing😊 Can i use whole wheat flour 100% instead of white flour?

Why do you flip seam side up when proofing?

How long will yeast water last in the fridge?

for context (since im dumb dumb 16 year old and had to google to finish this out), when making recipes with the yeast water + flour, weigh the amt of the mixture that u have/plan on using, half that number, and then subtract that from the amount of flour and the amount of liquid ingredients in the recipe (so like if my recipe included 200g of flour, 100g of water, and 100g of milk, and i had 200g of the Yeast Water Flour Mixture (idk what to call it), i would use 100g of flour, 50g of water, and 50g of milk in the recipe (probably works better with whatever measurements americans use lol, i got my instructions from an american site))

But what to do when you want to bake bread say every 3 days?? Do you save a bit of the fruit water or from the starter with flour????

My fruit yeast after do the poolish for 10 hours only double in size not triple can I still bake it

Wooooow 🤪🥰🥰🥰🥰🥰🥰🥰🥰

How long can you leave the poolish over the counter (after 12 hours) ? Suppose you change you plan, instead of making bread after 12 hour of poolish but the next 2 days? Can I leave it in the fridge? Thank you

This is from King Arthur baking.

Which kind of fluor? Rasing flour or Plain flour?

How long will the yeast water stay good in the fridge ?

Can you use this water to make a sourdough starter?

I tried this recipe and my dough turns out to be too watery n wet, in addition i add in 90g of flour. But its still too wet. Now in 2hrs bulk fermentation and 1st fold but the dough is still too wet to even fold😢

What type of lame is used to score the bread in this video? I searched for a similar one online but can't find one that looks like the one used in this video.

I am on my way. Today

sorry you didnt really show how the starter looks though you said so in the video

Hello, please call it what it has been called for thousands of years, Water Kefir, and there is milk kefir too. Confusing the people into calling it what it is not is not justified. Peace, love.

Not warter, woodah :D

124 grams ... REALLY?!?!

What a accent. It’s like fingers on a chalk board. Omg