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@user-xr1jy7xk2h 10 сағат бұрын
Do you have to use bread flour? Can I use all purpose
@user-xr1jy7xk2h Күн бұрын
500 g of flour and I put 425 g of water. My dough is too wet and any suggestions and I use bread flour.
@MAYem13 2 күн бұрын
I’m wondering if you go through a bulk fermentation process after stretch and folds and before shaping. I see you let it rest for only an hour but most videos/pages says about 2-5 hours depending on the temperate of your home. Is the one hour sufficient since it’s going to be in the fridge overnight after shaping ?
@marisajames8158 5 күн бұрын
Excellent video, thank you!
@ninajacob4073 9 күн бұрын
Is there any substitute for diastatic salt ? Also can I make these bagels with all purpose flour ?
@inna6287 13 күн бұрын
Thank you for the recipe, very easy to follow …but i need help 😅 I am new to baking with sourdough and …everytime i make bagels the dough is good and stiff in the begining and then when i do final rise after the fridge is becomes super soft and loses its shape it doesn’t float in water…anyone knows what i do wrong?😅
@inna6287 13 күн бұрын
Oh and i forgot to mention after baking it doesn’t have that nice texture and crust If any one have ideas of what is going on ( I follow the recipe fully) any advices ?😁
@meysam9 15 күн бұрын
Delicious recipe 😊😋
@alicruz4900 21 күн бұрын
Awesome work! House of Dragon season 2 also comes out this weekend 🐉
@leylagarayev971 21 күн бұрын
I loved watching your video! Can you please also show how to make blueberry and cinnamon raisin bagels?
@danielaalegre8866 27 күн бұрын
I love how well explained your recipe is but do you have any advice on getting my bagels to rise once they are shaped? Ive let them rest on the counter for about 4 hours and they didn’t puff up or pass the float test.
@henrythecat3094 Ай бұрын
You explained it so well 👏 ❤ I am trying your recipe. Hope it works for me 🤞
@tchau.8299 Ай бұрын
This was my first time ever baking sourdough bread and it was such a hit!! My family and I loved it! Thank you so much for sharing your recipes 😊❤
@alicruz4900 Ай бұрын
So freaking cute!❤
@stephaniewilliams1656 Ай бұрын
I have made this recipe dozens of times, it’s perfection ❤️ I now sell two loaves a week to my husband’s coworkers! Thank you!!
@tyceerose Ай бұрын
I’m having trouble with my dough. It’s very sticky and yours doesn’t look at sticky as mine. I added the correct ratios. Any advice?
@jasminehan1956 Ай бұрын
Question, wouldn’t your recipe be 77-80% hydration because you need to calculate the water and starter together as a hole since the starter is “wet”. 1000 grams flour and then 750 grams of water is 75% hydration but adding 200 grams of starter would mean it’s adding an additional 100grams of water and 100grams of flour. I’m just asking because when I tried this recipe it was really wet compared to other recipes I’ve tried. I’m still learning and just want some clarification so I can adjust if needed.
@adessnakesgirl Ай бұрын
Could you tell me where did you get freeze dried raspberries? Thank you
@pattylamb6055 Ай бұрын
Is this recipe from the perfect loaf?
@redhead6258 Ай бұрын
Why did my dough split on the bottom then leaked the melted brown sugar forming hard bottom. crust it was hard to cut.
@ashleyrodriguez7430 Ай бұрын
My temperature in my house is at 70° 😊
@BillHiggins-dd4xp Ай бұрын
1000 grams of water seems to be way to much hydration.
@casacalifano Ай бұрын
You’re right! I said the wrong amount. I corrected it in the description box. You’ll want to use 700-750g. Sorry about that!
@louaimajor7070 Ай бұрын
So, the starter is a substitute to yeast? Will it rise
@Leelou-jm2uw Ай бұрын
Few questions: What's the laziest way to make this? Can i only do one round of stretch and fold? Can I use 70% whole wheat flour?
@rubyjlove Ай бұрын
Thank for this tutorial! I so appreciate the timelines! I just mixed my dough. Where are your dry flour jars from with the wood lid?
@maryline0113 Ай бұрын
Thank you for your beautiful recipes! I've made your artisan bread and it was a success, now I'm making this one! I love the way you explain everything so clearly! I hope you'll make more videos 🙏🏻❤
@ashleyrodriguez7430 Ай бұрын
I just feed my starter could I use that for tomorrow
@edafade Ай бұрын
Just a question, if you shaped and refrigerated the bagels the day before, do you have to leave them out the next day before baking as well?
@michelle_romero_ Ай бұрын
I also have the same question. And is a float test necessary still necessary if we shaped it before the cold proof?
@maurizipan Ай бұрын
Thank you so much for sharing this! That bread looks absolutely delicious ❤
@sunnycd4 2 ай бұрын
Instead of freeze dried strawberries can I use dried strawberries. I bought them from Costco and wanted to use it into something, and this would be perfect
@cliffcox7643 2 ай бұрын
Would there be a difference if I used Olive Oil instead of Avacado? Finally, would it be same temp and time if I used Pullman pan w cover? Also, any bad outcomes if you DO NOT degass and just bake like a regular sourdough boule?
@casacalifano 2 ай бұрын
You can definitely use olive oil! I’ve never baked in a Pullman pan but I’d follow the same time and temp and see how that goes! You can always decrease the time a little and check it early and continue cooking more if needed. If you don’t degass you’ll just have larger holes throughout the bread but that’s not necessarily a bad thing! Just not typical for a sandwich bread. The Pullman pan may help prevent this somewhat though if you keep the lid on ☺️ I hope that helps! Let me know how it turns out for you!
@cliffcox7643 2 ай бұрын
@@casacalifano YOu're very helpful. Im making it right now. Will keep you posted.
@16WoOdY15 2 ай бұрын
My first 2 attempts at a sourdough loaf failed. This is my 3rd attempt and it smells amazing! Cant wait to cut it open and try it
@casacalifano 2 ай бұрын
Oh yay! How did it turn out for you!?!?
@16WoOdY15 Ай бұрын
It was still a bit doughy inside so i will try cooking it longer
@theresiamerglewski5845 2 ай бұрын
This was the best how to make bagel demonstration I’ve watched and I’ve pretty much watched them all thank you. ☺️
@casacalifano 2 ай бұрын
Omg thank you so much! 🥹🩷 did you get a chance to make them?
@theresiamerglewski5845 2 ай бұрын
@@casacalifano I did the last time they were pretty darn good 😊 but I started them again last night and made them this morning they taste amazing but this time there as flat as a pancake 🫤
@eldagarcia2543 2 ай бұрын
The recipe in the description says 750 grs water , she says 1000 grs water. ???
@casacalifano 2 ай бұрын
I accidentally mis spoke in the voiceover. I recommend 700-750g of water!
@hernandobeach 2 ай бұрын
I have a guest oven and I was wondering, I know it cooks differently from electric. Does that make a difference in allowing the bread to cook for almost an hour?
@casacalifano 2 ай бұрын
Hmm unfortunately I have never used a gas oven but I would just watch the bread as it’s cooking if it seems to be cooking too quickly you can pull it out a little sooner 🩷
@donnachung2112 2 ай бұрын
How big is your banneton? And do you have the Amazon link for the disposable covers?
@rebekahshivers884 2 ай бұрын
So thank you so much for your easy step by step instructions I love them all. I’ve made your soft sandwich loaves many times, always perfect!!! I want to add a step and need your advice, during the lamentation process could I use cold cubed pats of butter as inclusions and shape and bake?
@Jess_Bishop 2 ай бұрын
Instead of leaving the formed bagels/dough resting in the fridge overnight, can I speed up the process by leaving them out on the counter? If so, for how long should I leave them out?
@mattjackson6602 2 ай бұрын
How do you keep the parchment from sticking! I can’t figure that part out. Bread is great! But the stinking parchment sticks!! 😅
@andreabarry418 2 ай бұрын
Can you use vegetable or olive oil if we don’t have avocado oil?
@casacalifano 2 ай бұрын
You definitely can! Or melted butter ☺️ whatever you have on hand will work!
@anthonymaldonado8808 2 ай бұрын
That was the wettest dough I’ve ever had to feed my mi trash can :((((
@michellebradshaw3574 2 ай бұрын
Did you ever wet your hands to do stretch and folds?
@puripuribuns 2 ай бұрын
Hello! I will be trying a mini version for this recipe because my family doesn't eat chocolate just me! thank you for the inspiration
@BarbHardwick-oi8pt 2 ай бұрын
I just made your recipe per the amounts in your video and it turned out way too wet. Just learning KZfaq and found that you listed the amounts of ingredients and that was when I realized in the video you say 1000 grams of water, but in the recipe under comments you have the water listed as 750 grams of water which explains why my dough was so shaggy. You may want to edit your video.
@missali2u 2 ай бұрын
Dollar tree has Easter baskets that I will use as a proofing basket. I am so nervous to bake my first loaf, so trying a small size loaf first is definitely on my list.
@nividamurphy8726 3 ай бұрын
I have made this sourdough recipe twice. It came out great. Thanks for the recipe and instructions 😊
@zild71 3 ай бұрын
Hi I have questions my dough is sticky and my starter isn’t very active, and how do I get it ready to bake bread. It took me two weeks to get active starter it’s just not real bubbly.
@romymccormick 3 ай бұрын
Hi, can you send the instructions please??
@amy8486 3 ай бұрын
What size banneton baskets are those?
@amy8486 3 ай бұрын
You are a great teacher. Loving this channel ❤ tysm
@amy8486 3 ай бұрын
Ok I just found your channel and it’s safe to say you are my new favorite sourdough gal. You are clear and straight to the point. Thanks so much for sharing your recipes and bread baking skills. 💕