Beautiful bread and your technique is insane! I have the Tartine book coming in a few days. I'm so excited to start making bread with sourdough starter! Please post more videos!
@BrianLagerstrom4 жыл бұрын
Thank you! More sourdough, bread, and shaping vids are definitely in the works. I do have a couple of other bread related videos currently up in case you haven't checked them out kzfaq.info/get/bejne/grxpi7qQuL3VaGw.html and kzfaq.info/get/bejne/nc-pedqjqZzTcoE.html
@01anguyen4 жыл бұрын
@@BrianLagerstrom Thanks, even more high quality content! I'll be on the lookout for your baguette tutorial and literally every video!
@tclark3141 Жыл бұрын
2 years later, and look at that subscriber count!!
@christinecamley3 ай бұрын
Love learning the make superb bread with this book!
@garethstanden37323 жыл бұрын
Update: been following this recipe of your for like, 4 months now and steadily improving. When I serve the bread at our table, the kids now say "Let's eat this thiiiiiing!"
@BrianLagerstrom3 жыл бұрын
That’s dope. Thanks for watching
@meganchristinadunn Жыл бұрын
I wanted to circle back 2 years later and say you are the person who taught me everything I know about baking bread. I'm about 100 loaves in and so thankful for your thorough but quick-moving instruction!
@marianneleth4957 Жыл бұрын
What I love about Brian's sourdough recipes is that you can easily experiment with different grains, and ratios of grains to create the flavor of your choice... Always remember to write down your different flour amounts, so you can re-create the loaf in the future. Danish sourdough bakers work with a lot of rye flour and rye kernels and other seeds that have been soaked in water for at least 24 hours, which adds another layer of heartiness and additional nutrients to these lovely breads... Thank you, Brian, for having been such an inspiration to master sourdough bread!!! :)
@petermoore900 Жыл бұрын
Quick tip I recently realized if people are finding the dough too sticky as I was early on (besides not overdoing it on the fermentation temp). Brian is feeding his starter with all white flour, which is totally fine, but in the Tartine book Chad says to use half whole wheat, half white for the feed. This is IN ADDITION to the whole wheat in the main recipe. So if you make it like Tartine, you'd have 150g total whole wheat in the final dough (out of 1100g overall flour, so 13.6%) vs. B-Man with 100g / 1100g (9%). Whole wheat flour absorbs more water than white though. So the final dough in Brian's version will be stickier than if you follow the recipe in the book. My suggestion - either feed the starter 50% whole wheat, replace 50g of the white for whole wheat in the main recipe, or omit the 50g water after the autolyse. Personally I like the extra whole wheat - adds that much more rustic flavor - but I like feeding the starter all white flour as it produces a more mild milky flavor, so I just replace 50g of the AP with that much more whole wheat in the main mix.
@robertvanoverveld Жыл бұрын
Hi! My bread keeps on being too sticky as well. What is not overdoing is on the fermentation temp? I currently put it in my oven with a lid slightly on (30 degrees celsius). I have been using the 50/50 feeding from the book and still add the 50ml of water with the salt after the autolyse. It being too sticky makes it almost impossible to shape it, unfortunately...
@errdale2 жыл бұрын
Update I made my 100th loaf today using this recipe. Generally make two loaves a week and now have this process pretty much nailed. Every loaf is just perfect! I keep my starter in the fridge during the week. On Thursday morning I take the starter from the fridge and feed it with rye and AP flour as specified in the Tartine book. Thursday night I make the preferment using 25 grams of the starter per Brian’s instructions and then Friday afternoon mix the dough and bulk ferment. Friday night the bannetons are in the fridge. Saturday morning I bake off 1 loaf and then on Monday morning bake off the 2nd loaf. The Monday loaf has more character and tang. I believe the key to success is the Brod & Taylor proofer I use to maintain a consistent fermentation environment. My wife and I have vastly different food likes and dislikes but we both love this bread. Bringing her a warm slice of bread after the mandatory 15 minute cooling period (😮) is a highlight of our week. Making and sharing this bread has been a joy and I can’t thank Brian enough for making this so attainable for me! ============ After loving Brian’s English muffin recipe I gave this take on the Tartine recipe a go. My Sourdough loaf count is only about a dozen but at every step in this recipe everything was tracking as I expected and had imagined. The dough completed bulk fermentation just under 5 hours and shaping was so easy. The dough was a perfect consistency. As I was awaiting final proofing I read the video description and realized the video did not call out the 50g of water to be added with the salt! Dreams dashed? No, the lower hydration was probably why I was having so little difficulty folding and shaping the dough. The loaves turned out great, nice uniform crumb and most importantly was delicious. So don’t despair if you leave out the water when adding salt, it works out anyway!
@tomw380 Жыл бұрын
What size banneton?
@bdallas697210 ай бұрын
Any chance you could answer a question? When you feed the starter thur night, does it sit out or in fridge until it’s used?
@paulroberts17998 ай бұрын
When I pull my starter from the fridge I keep it on the counter all day. You want it to peak before making your leaven. Same with the leaven, I leave it on the counter overnight as well.
@jedpainter16315 ай бұрын
Really good content. Your technique is great. I struggled a lot but get better each time. One tip I grabbed from elsewhere but works reliably is, instead of removing from oven at end of bake, just turn it off and crack door open. Leave it in for some additional curing on the crust for 15-20 minutes. Gets the outer-outer layer some nice flakiness. But I really owe you one for this and your other content. Masterclass!
@peterhalt31163 жыл бұрын
This is the best video I've seen for perfect sourdough Tartine. Not overly complicated, not intimidating, and your shaping technique gives the wettest dough I have ever dealt with a massive oven spring. Also you are hilarious.
@BrianLagerstrom3 жыл бұрын
Wow, thank you!
@teslarex Жыл бұрын
This is the video I keep coming back to before I start my bread.
@edkaempf9063 жыл бұрын
I'm crackin' up on how you end this really educational video with just taking a bite out of the entire boule. Great job!
@cookingwithnatalieplum13172 жыл бұрын
How do you not have over a million subscribers?!! Your content is excellent.
@cachi-78788 ай бұрын
He does! 😂
@hawkeyeted10 ай бұрын
“We’re snacking on bread.” I don’t know why I find that funny, but it is. 😂
@tinaoday83486 ай бұрын
I’ve had bread from Tartine and it’s amazing!! Their croissants are literally the BEST I’ve ever had. Excited to make this.
@petermoore900 Жыл бұрын
B-Man, I got the Tartine book based on your recommendation and really love it. I made the loaf based on the directions in the book to the letter and got outstanding results. There's a lot of technique and explanation in the book that's really helpful. Thanks for recommending!
@gooniegirl7204 ай бұрын
This video is so good. It really makes the Tartine recipe easier to understand. I come back to it every time I bake bread
@cldavis332 жыл бұрын
Thank you Brian again for recommending Chad's book, I didn't even know he had written one. I ordered after watching your videos and making your bread surprisingly successfully as a complete newb. The book tied together everything I have been watching on KZfaq. Now I can really put your tips in context and you do simply an amazing job. I read and read Tartine - then I watch your videos to get it into my head.
@BrianLagerstrom2 жыл бұрын
Thanks very much for watching CD
@cldavis332 жыл бұрын
@@BrianLagerstrom You are very welcome Brian - when you start folding and shaping the dough, I mute the sound, and your face, eyes, your demeanor goes into a relaxed and focused zone like you are somewhere else, somewhere where time is suspended - that seems like a relaxing and beautiful place. Love watching you cook bread.
@taylorstanley12537 ай бұрын
Just made my first loaf of sourdough following this video and it was amazing!! My starter didn't float and I left the dough out rise on the counter for about 6 hours until throwing it into the fridge overnight. Absolutely phenomenal. So so happy thank you so much
@MrCmcag13 жыл бұрын
Amen, it works! I have developed the ultimate starter and every loaf is perfect...thanks to Chad as well!
@BrianLagerstrom3 жыл бұрын
Thanks for checking out the video! Thanks be to Chad for sure.
@michaelalbans99023 жыл бұрын
Thanks. Started with the book, went on to KZfaq. Invaluable getting all the different takes on this. Yours really helped big time, especially the folding procedure.
@FejkJ Жыл бұрын
Every time I make a bread watching Brian's video it comes out great. He's really good at explaining the process. He would be a bood teacher at a bakery.
@BeYou4You2 жыл бұрын
I absolutely LOVE my Tartine Sourdough bread book. The stories are amazing and there is a very gentle approach to baking bread that is quite meaningful. Thanks for your tutorial! I'm new to this....just under a year, but I definitely caught on to your technique quite quickly! Big Thumbs Up!
@lm37182 жыл бұрын
I made my sourdough based on this method last night. Best bread I've ever made. Thanks!
@jamesreynold6711 Жыл бұрын
The use of scissors as an alternative to a knife or scoring blade is just what I needed to see I’ve always truffled to achieve a clear and definitive score - I always end up ripping/dragging my dough instead Scissors seem like the go FOR SURE
@marysmith69504 жыл бұрын
talk fast and clear, and all good information for improving how I prepare my dough. thank you.
@BrianLagerstrom4 жыл бұрын
Mary Smith thanks for watching and taking the time to comment! We posted a whole wheat version of this bread yesterday if you were interested in checking that out.
@suchsmartmonkeys99213 жыл бұрын
Thanks for the great visual representation of the recipe! I've read that recipe a million times, and I only had to watch your video about 10 times to make sure I'm doing all the steps right, lol. Bread is in the oven, the lid just came off the dutchy, and it's looking gorgeous!
@BrianLagerstrom3 жыл бұрын
Oh that’s great. So glad it helped. Tag me on insta if you have a good pic!
@suchsmartmonkeys99213 жыл бұрын
@@BrianLagerstrom I'm terrible about making full IG posts, I just gave you a follow and tagged you in a story post of how the loaves turned out. Thanks again!
@RoyCampbell613 жыл бұрын
Subscribed. How does this channel not have a million subscribers already? Great vids dude.
@BrianLagerstrom3 жыл бұрын
Thanks very much for watching!
@meridacavediver3 жыл бұрын
Love it... Your videos are great on so many levels. My bread was always "good" but I worked with a baker for 8 weeks and that added so much to my evolution, these are filled with more great tips and tricks plus the humor really adds.
@BrianLagerstrom3 жыл бұрын
Thanks for watching!!!!
@TomDelmonte Жыл бұрын
Great instructions! With excellent results, made a slight change because of personal preference and did 800g of regular flour and 100g of gluten protein.
@marianneleth495710 ай бұрын
I bought the Tartine book a few months ago, and I love it! Great information about the basic Tartine country bread and the many variations to create Tartine bread with olives, herbs, cheeses, etc., and even how to turn it into pizza... Highly recommend this beautifully illustrated book!
@jflsdknf Жыл бұрын
I've been wanting to get into sourgdough bread making but having spent years making the magical New York Times No knead bread recipe that couldn't be any simpler and gives such delicious results, I've been putting it off. I'm trusting it will be worth it when I finally put so much effort into my first sourdough loaf
@garryposin5858 Жыл бұрын
I've been baking bread for a couple of months now but not sourdough. I followed your starter video, and this was my first attempt at sourdough. It was fantastic!!!!! I would request one on sourdough rye bread. I grew up on it and there isn't any around here anymore. So, if you have a recipe to share, I would be forever in your dept. Thanks again, you are the man!
@Lifewithassunta2 жыл бұрын
Really enjoying your videos. I’ve learned a lot from the way you fold and shape your doughs. Thank you!
@Blackbeard16663 жыл бұрын
I tried this recipe today. I changed it up because I didn't have whole wheat flour so I used AP instead. I made a sour dough yeast starter using my white wheat brewing grains. (I'm a home brewer) I never baked a bread before without a bread machine.This bread came out great. You made an easy to follow video. Thanks for posting this.
@BrianLagerstrom3 жыл бұрын
that's a very cool substitution. glad it turned out for you!
@alr1917 Жыл бұрын
You are a really good teacher. I've started my journey into sourdough baking and have been following the process for making the starter and it's been following the steps you laid out. Love your videos. I will have to look for the book.
@Sarah-psalm12711 ай бұрын
I just got this book, I read it and had this feeling that reminded me of your channel. And I came to you tube to see if I could watch this dough. And sure enough here it is.
@cldavis332 жыл бұрын
My wife told me to stop making this bread...making her gain weight. So I literally did because she is actually on a program. Two weeks go by...'Honey - where that sourdough bread!!!'....Knocking out a loaf every Sunday now -Getting the drop on the fermentation cycle of the starter, the leaven, then the bulk fermentation is the big secret! Watching Brian every week to see how he works that tension into the dough - easy to miss what he's doing there but it's very important.
@jeffhowerton114811 ай бұрын
Made this for the first time today. It turned out beautifully
@konradholti904811 ай бұрын
This changed my bread making life! It turns out fantastic every time! Thank you for ever! And you are funny and handsome!
@TheDoronle2 жыл бұрын
Hey B Thank you for this VDO, I have the Tartine book but watching you make this loaf was an added bonus, I love watching your videos please keep them coming, say hello to your lovely wife and see you on the next video.
@stellar-kitchen2 жыл бұрын
Thank you very much Brian, following your recipes, for several months, starting with the "First sourdough bread", switched to Tartine. One think I added - when I laminate I add some olives, or roasted garlic or chili peppers.
@robertmott75193 жыл бұрын
Only just began making sourdough bread. Followed your video and it came out perfect! Thanks, just delicious. Definitely a keeper.
@BrianLagerstrom3 жыл бұрын
That’s awesome! Thanks so much for sharing. Thanks for watching
@thepiratebaker16623 жыл бұрын
I've tried a few recipes found online - BY FAR the best result from this one!! THANK YOU Brian!!
@johnrobertson12 жыл бұрын
Hey, Bri. I’ve been making the rustic bread from your other recipe for awhile now, and finally decided to try the shaping method from this video. The difference was huge! Obviously not something I could’ve tried day 1, but I’m definitely going this route from now on. Thanks! (Now to get some starter going and try the real thing)
@sheilam49643 жыл бұрын
Oh, yeh. I'm with you on the scissor use versus the lame. I've never done it that way but it makes total sense to me and I do love the look. Thanks. And that definitely is the way to eat bread.
@morganlauter_tun4312 жыл бұрын
I stay up to date with your videos because I find them entertaining. What I notice more and more though, is that I return to old favourites to re-try the recipes. I'm back on a bread baking bender so it's time to tackle sourdough again. Old skool W&S. Cheers dude!
@DonnaMcDonald76 ай бұрын
This video was amazing! My first sourdough loaves were a success! Thank you so much.
@raelambert50984 жыл бұрын
wow so glad a friend suggested this video. thanks for sharing
@BrianLagerstrom4 жыл бұрын
And thank you for watching!
@edkaempf9066 ай бұрын
Very good, Brian! You made a well-understood, and interesting video on the basic bread. Thanks.
@thomaschillemi44645 ай бұрын
Amazing flavor! Technique is spot on! Thanks Brian!
@jbrightman88 Жыл бұрын
Honestly this book.was my life.saver for baking bread. All of it. My starter was better, all the loaves I've made since have been better than the last. I live by this book for sourdough.
@timothycoulter28483 жыл бұрын
Got the book this Father’s Day. Priceless video thanks
@BrianLagerstrom3 жыл бұрын
Thanks for watching and that book is great
@chadcurtis87312 жыл бұрын
Brian, I was glad you put this out this video last year I loved trying it and later I had to buy Chad’s book, along with a few others. I have made many of his recipes now and love the book, thanks for the recommendation and the tweak for using a mixer too. I love your videos, keep it up and thanks again!!
@RocketToSleep2 жыл бұрын
Been a long long time since I made a loaf of proper sourdough. Yung Bri, this video is step-by-step mastery. Thank you for such awesome vids and great recipes. My shawties (wife n daughter) enjoy the vids and foods too! Cheers!
@eonratslear981 Жыл бұрын
You’re the best Brian! Your content is entertaining, high quality, and easy to follow. St. Louis (and your highschool) is/was lucky to have you.
@wendyford5344 Жыл бұрын
After watching your 5 tips to bread making and beginners sourdough I can’t make a bad bread. All my friends ask for me to make them some. I even make your Mac and cheese that’s amazing 🤗 I’m so looking forward to making this tartin bread and your burger bun. Thank you so much for sharing your recipes. Q, do you use the low protein flour in the tartin bread? And yes I will be getting the book this week.
@renevandehulsbeek87993 жыл бұрын
Thanks again Brian! Your channel is awesome and packed with helpful and delicious stuff. Loving it. Keep it up!
@BrianLagerstrom3 жыл бұрын
Thanks Rene!
@tootseug Жыл бұрын
Beautiful loaf! I'm going to try your method tomorrow. Thanks so much!
@garynovosel37263 жыл бұрын
Just got my copy of the book. I really like how Chad breaks down the process into basic steps. Looks like I’m making bread this weekend.
@BrianLagerstrom3 жыл бұрын
Good luck.
@garynovosel37263 жыл бұрын
@@BrianLagerstrom First attempt today. Wowzers on how the leaven took off overnight. Making folds now.
@garynovosel37263 жыл бұрын
They look ugly and I let them sit too long before baking and they over proofed. But all in all a tasty learning experience.
@naytonestew7202 Жыл бұрын
OMG, thanks for this video. I’ve had the Tartine book for a while and your vid is a perfect accompaniment!!!
@hablin13 жыл бұрын
As usual fantastic video I did not know that the folding was so important! I now see where I was going wrong with my attempts 👍🥰
@BrianLagerstrom3 жыл бұрын
I hope this helps! Thanks thanks for watching!
@worldnotworld3 жыл бұрын
I'm glad I watched to the end. Best laugh I've had all day!
@lindawilson30713 жыл бұрын
I’m a 45 year artisan baker fresh ground I have a grinder. I started sourdough almost a year ago and I have watched at least 100 videos and am confused there all different. U have been answering my questions so I’m going to make a ripe starter as your recipe says and see if I can come out with that great open crumb which I haven’t been able to achieve yet. I’m almost there also I want blisters would u include that in your videos. Every one I’ve watched just confuses me more I even have chad Robinson’s book.im sticking with you you make sense of this I call it sometimes” insanity of sour dough” Lol
@BrianLagerstrom3 жыл бұрын
happy to be of service!
@danrist79433 жыл бұрын
Excellent recipe! Made it about 10 times. Very easy with a little practice.
@BrianLagerstrom3 жыл бұрын
thanks Dan!
@livebetter83 жыл бұрын
Love your video style - nice job. Your mixer information took my bread to a new level. Thank you. I combined that plus the warmer water with the folding techniques I was already using. My first attempt with bread flour had ridiculous craters lol. After reading some of your comments on flour, yesterday I used a mix of whole grain, 80 AP and 20 BF. Still nice and airy but not over the top. Working my way though some of your other videos.
@BrianLagerstrom3 жыл бұрын
Sounds great!
@big_mfkn_d24352 жыл бұрын
Keep these videos coming, Brian. I just made my first batch by following this video and it turned out absolutely delicious! The crumb is great. The crust is perfect. And the wife and guests are raving about it. The only thing that needs work is developing the sourness of my sourdough starter. I mean it's there and the dough rose excellently but the sour flavour isn't as prominent as I was hoping. Any tips are welcome.
@siobhanrose16802 жыл бұрын
Lol Brian, you never fail to make me laugh. You’re a funny guy, guy. You look a little wasted when you bite into that loaf at the end… Got munchies? Thanks for the great content. You have seriously helped me on my bread baking journey. Cheers from the Gold Coast in Australia :)
@gabagool75423 жыл бұрын
your bakery was so good. following your recipe today
@BrianLagerstrom3 жыл бұрын
Hope you enjoy
@garykellam37873 жыл бұрын
I have been “trying “for three years to make SD with this recipe I have finally cracked its fantastic thanks buddy gk uk 🇬🇧 Nottingham
@BrianLagerstrom3 жыл бұрын
wow, that's great. glad it helped.
@ltfuzz14 жыл бұрын
I have baked about thirty or loaves in the past couple of months and am enjoying getting used to the method. Everyone will come up with their own comfort level of feeling the dough. It seems like it took me a while. I was wondering why no water after salt as well. I like mine darker. For me, more taste. Keep up the good work on the videos, thanks!
@BrianLagerstrom4 жыл бұрын
Same here. Thanks for watching and keep up the baking. I would love to see some pictures of your loaves!
@tbazzle3 жыл бұрын
Hello Brian, I just found your channel! I love your teaching style. I've been baking with sourdough for a couple years now; baking bread, pizza dough, pretzels, English muffins etc. My family loves it. Lately, I been baking a couple loaves of sourdough bread each week. Anyway, your method seems so much easier than some of the others I've tried. I can't wait to bake bread "your" way! Gonna get my starter ripened tonight as you've shown. Tomorrow we bake!! Thanks so much much for these awesome videos! Please keep them coming💕
@BrianLagerstrom3 жыл бұрын
Hey Teresa, thanks so much for the nice comment. I'm working on a "my first sourdough" video now so hopefully i'll post that in a few weeks!
@panagea20073 жыл бұрын
I like how you displayed a slow mix by showing it in high speed.
@BrianLagerstrom3 жыл бұрын
Yeah, not the best editing. I was still very much learning how to make videos. Sorry!
@gigalulmansur3 жыл бұрын
Tartine is such a great recipe. Quite forgiving
@BrianLagerstrom3 жыл бұрын
One of my favorites.
@fredwienbarg50513 жыл бұрын
Thank you! I really enjoy your post!
@BrianLagerstrom3 жыл бұрын
Thank you for watcing!
@happybackchiropractic4 жыл бұрын
Dude... ❤️ the way you took a bite out of the whole boule ... was fkn awesome!! 😂 Subscribed for that reason alone! Thx again for such a great video! I’d be stoke to see you make Peter Reinhart’s bagel recipe and some Sourdough English muffins. Thx again 🙏🏼 And thx for being kind enough to put the recipe and temps in the description. You even included the gram measurements like a boss 😎
@BrianLagerstrom4 жыл бұрын
haha that's awesome! Thank you for watching and for the sub.
@aaronburke76543 жыл бұрын
Great video! I really appreciate the efficiency.
@BrianLagerstrom3 жыл бұрын
Aaron Burke thanks a lot for watching. This recipe has had a lot of reps in my house. Do you have a go to bread formula?
@Trillykins Жыл бұрын
You can also getting cheap proofing basket that are practically the same in Ikea for $18 now, less if you're not in the US (I'm from Denmark and they were $14 here)
@MrPremiumwatchseller Жыл бұрын
Learned a bunch off of your video. Thanks for sharing ☯️
@MichaelAlthauser3 жыл бұрын
You're making all of this look so easy, and I'm sure it's not *quite* as easy as it looks. Great video.
@BrianLagerstrom3 жыл бұрын
Thank you for watching. for an easier sourdough video check out my "your first sourdough" from a few weeks ago.
@MichaelAlthauser3 жыл бұрын
@@BrianLagerstrom Oh I think I watched that one the other day! I kept getting recommended more of your bread videos, so I just clicked through and kept watching. :D
@robertjschroff63074 жыл бұрын
I just love the way how you’ve bitten that beautiful bread of you, lol. x Anyways, thanks for sharing your enthusiasm and knowledge. 🙂🙏🏻
@BrianLagerstrom4 жыл бұрын
Róbert János Schroff thank you for watching and for taking the time to comment!
@santolify3 жыл бұрын
I am learning so much from your videos!
@matthewwright577 ай бұрын
I get much better oven spring by leaving the lid on a lot longer. I do 30m with the lid on and then another 20-30m with the lid off.
@b.g.51292 жыл бұрын
FANTASTIC! WOW!
@shmoopadnos56993 жыл бұрын
made your boule 1st time came out like a real frenchman bravissimo
@kass15246 ай бұрын
Hey Brian. I really appreciate your videos. I have a question. The Kitchen Aid stand mixer manual says the recommended speed for bread doughs is 2. Have you had any problem put it in high speed?
@kathyw.906 Жыл бұрын
Upvoted just for you biting the bread at the end. LOL!!
@johnkidd16948 ай бұрын
Just made this. it works!
@TheOlesb3 жыл бұрын
"...you only need two minutes, cause it's so intense!" 🤪FOTC- quote
@MrBcuzbcuz3 жыл бұрын
I’ve watched many of your videos and am right at this minute doing my first sourdough tartine bread. You give all your measurements in grams, which I love since it is the only measurement that makes sense to me. I would really appreciate it if you gave your temperatures in celcius, because once again, fahrenheit makes no sense to me and my oven is in celcius. (Yes there are F to C converter apps but they are not designed by cooks or bakers and therefore give ridiculous conversions, such as 475 F translates to 246.111 C. Instead of the only scale on my oven as 225 or 250) Thank you and love your clear and concise videos.
@BrianLagerstrom3 жыл бұрын
Thanks ric. I post Celsius conversions in my newer videos but unfortunately I too have to use the online conversion so they may not all be precise for baking. I’ll see if I can find a good bakers source for conversion in the future.
@lewisfamilywa1479 Жыл бұрын
Hey Brian, your videos are spot on! Just straight forward and the best part, repeatable! Question: convection or conventional oven? which is better for this recipe?
@hemaloveseating18163 жыл бұрын
You are legit teacher. I made my first bread, watching binging with banish. The result was a dud. Thanks bman
@BrianLagerstrom3 жыл бұрын
Thanks very much for watching! Much appreciated !
@ScottNewmanphotography2 жыл бұрын
This is your best video.
@deebee4850 Жыл бұрын
Brian, thank you SO much for sharing your expertise with us. I started with your beginner recipe about two months ago. Today, I had the confidence to move up to this one. It was a HUGE success! You have de-mystified sourdough bread for me. Again, thank you SO much! ❤❤❤
@jdialfilm3 жыл бұрын
The Tartine recipe I have says to use 900g of white bread flour, while Chad is using all-purpose. I realize there's not a gigantic difference between the two, but I'm curious to hear if anyone's made it both ways. I've only ever made it with bread flour and every loaf I've ever made turns out awesome.
@geemax12242 жыл бұрын
Chad uses APF. He says "Mix 5 pounds of bread flour -- half white and half whole wheat flour." So he mixes his own "bread flour.:
@debpeck9574 Жыл бұрын
The book says use bread flour and wheat for the starter. He doesn’t say what kind of white flour to use in the country bread recipe which is it I’m sure it makes some difference
@debpeck9574 Жыл бұрын
I think I just understood your explanation you are saying GE considers this mix to be his “bread flour”
@joshcardwell46073 ай бұрын
Thanks man. You are awesome.
@dennisstone9893Күн бұрын
Thanks for the how-to. Is it possible, may I ask, to do all this without the bit of oil?
@jbart93093 жыл бұрын
Love your bread vids. Great stuff. I knew nothing of sourdough three months ago. Figured Í would learn by reading Tartine. Probably a mistake to have that be my test recipe. Lot of failures along the way, but this vid might have been the best to get me going. Letting the dough sit in the basket for 90 minutes before cold retarding has done wonders. I have made my best loaves by adding that. I have clearly been under proofing even after starting with a final mix temp of 78-80 as recommended by Robertson and Forkish. Even when I keep my dough in the oven (pilot light on) at 80-85, bulk fermentation seems to take at least 5-6 hours. At least. Must be a winter problem.
@justinerogers1353 Жыл бұрын
Thanks for this, so helpful.
@ronb59493 жыл бұрын
So I made this recipe a few days ago and it came out really good. Piece of cake, dough not too sticky easy to manage and pretty much by the numbers. Today I am making it again and I'm having a bad time. Now for full disclosure, I reduced the wheat by 50 grams because the bread tasted to wheaty for me and it's raining as well. I guess I could lower the water by about 15 grams and see what happens. The dough is overly soft as if it were having a major rise. Any suggestion welcomed. BTW It wouldn't hurt to introduce yourself at the beginning of each episode. Hi, I'm Brian and I'm a foodaholic....unless someone is using that already. I still love this recipe and will certainly do it again in a few days. Thanks for your help.
@BrianLagerstrom3 жыл бұрын
Thanks for making, watching, and for the input. Have a good night.
@ronb59493 жыл бұрын
@@BrianLagerstrom So as an update, I realized after I commented that I did make one other really big change...I used different flour. I had run out of my usual flour King Arthur's AP and had to use about 800 gms of everyday GM flour. I'm pretty sure that was why I had some problems. The bread came out ok but the handling of the dough was markedly more difficult. Today...I make your baguette recipe! Thanks again.
@DirtyHairy844 жыл бұрын
Dude you kill me. Biting that big loaf was awesome. Thanks for the great bread videos. My bread game with sourdough is lacking and you inspired me to try again. I don’t think I had enough water in my recipes.
@BrianLagerstrom4 жыл бұрын
Glad to hear that. Keep me posted on the bread journey.