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Any mold shape would work. You can make them in small candy molds or big chunky molds. Just watch them carefully. If you over heat them the wax can be flammable.
I’m just starting to learn how to make sourdough and was getting so intimidated by all the processes so I’m going to give your recipe a go as my first loaf 🤞
Just an update first attempt was a disaster dough way too wet I even stopped the dough cycle added more flour and started again but no joy, I will try again but I think I would prefer to measure my ingredients
It's not a bad idea to measure until you get the knowledge of what the dough should be like. And though I'm saying that exact grams and perfect measurements doesn't need to be a worry you do need to be close enough to not over or under hydrate the dough dramatically. So if the recipe says 18gms of salt and you used 12gms or 24 gams it's fine -- if it says 1 cup H2O and you are slightly above or below that it's fine-asong as you aren't way off and don't have super thin starter - does that make sense?
Oh, and sd dough is typically a bit sticky and wet. Always give it some time to hydrate the flour ( 20-30 minutes or so) and you Mayfield it isn't as wet as it 1st seemed.
Ma'am, I tip my hat to you. I got a bread machine about 2 months ago and have kinda mastered white bread and white baguettes. We love sourdough and I wanted to give it a go. I created a lovely bubbly sourdough starter and thought - well - I can handle this! I did a few loaves and it tasted like wheat bread, not sour enough so I figured - I'll watch a bunch of videos from experts and was intimidated by checking the temp on my starter, doing several stints on the counter kneading and rising, I just couldn't get it right. FIRST try after watching your video 2 days ago, popped the simple ingredients into the machine, let it rise for 4 hours after the dough cycle was done and popped out this lovely smooth dough. I did the tuck and fold you did and put it in the fridge. Got up this morning and had a bubbly dough with air pockets and it just smelled sour. Baked this in a preheated Dutch oven on parchment with a few ice cubes tossed in, put the lid on, looked 25 minutes later and had a pale risen loaf. I took the lid off and browned it up nicely. Can I tell you we almost cried when we took the first bite? I was like - here I am buying the priciest bread flour, only using bottled spring water and organic sugar. For this loaf I used all purpose flour, hot tap water, honey, a cup of starter, light olive oil and sea salt - all stuff I had on hand. The one thing anybody reading this should know is relax, watch the video a few times and you'll have a great loaf of sourdough! Thank you thank you - I'm subscribed and look forward to more of your recipes and tips!
I'll have to try the game saver bags on tomatoes this year. And I love using a wand blender as I cook down whole, unpeeled tomatoes. Nice informative video!
I so appreciate your video and mindset. I am a life-long baker, home cook, and student, but I am new to sourdough. I have always felt that baking is chemistry, so, as I got started, I leaned into my studious tendencies and found A LOT of information about the science behind sourdough. It is fascinating, but it is also overwhelming. Plus, I just want to make and eat and share bread... like today... not four or five days from now. I invested money in equipment and a beautiful, but very high-level, sourdough book that I may eventually read and play around with more. In the meantime, I have a full time job and am a full time student. I don't have time for hydration and temperature and levain and autolyse. Let's make some bread! (I also agree with another commenter that I look forward to getting my hands dirty and in the dough... but I appreciate that whether hand stirring or using a bread maker, your simple, no-nonsense method is approachable and enticing!) Thank you!
Wow, I hate throwing citrus peels away and now I can try making orange extracts. Until today, my peels have just been scattered in my fridge and freezers as deodorizers. Thank you 😊
I love a 'no-frills' way of using up a harvest. And my favorite phrase you often use is, "I don't really care about that" 🤩 Thank you for keeping it real.
So many methods for making sourdough bread with all the persnickety nuances had me feeling like a failure. I'm excited about this recipe so I've saved it to my files. At the moment I have to stay away from carbs until I heal from gout but I miss bread. As soon as I'm able to, I'll go slow but this bread recipe is what I'm trying first 😊. Thank you.
Hello. New subscriber here from NW Montana. Ok , I really want to try this method but I don't have a bread machine. What if I use my kitchen aid to mix the dough and let it ferment in a bowl? I'll have to get a bread machine.
I feed my daily because I use it daily. If I'm not going to use it for a few days I put it in the fridge to slow the fermentation and don't feed it typically until the I take it out again and warm it up to use.
To me it’s more accurate to say “let the machine have all the fun!” , I really really love working with dough and I wouldn’t happily surrender it to a machine but I’m happy this works for people who don’t feel the same way
I love your approach to sourdough and wish I had found your chanel sooner. I was always intimidated by the process, but then just decided I wouldn't be afraid. I also make the dough in the bread machine, but I let it rise until it almost touches the glass, could be 5 hours, could be 8 hours, depends on the temperature in the kitchen that day, then bake in the bread machine for 1 hour 5 minutes. Comes out great every time. Like you, I will use honey, sugar, molasses, butter, olive oil, avocado oil, sometimes add in fresh rosemary or Italian seasoning or olives or whatever. I have never tried chocolate and coffee, but that sounds so very good! Do you use instant coffee or espresso or brewed coffee instead of water? Chocolate chips or powder or ? I have subscribed and will be binge watching your videos. Thank you for your content.
I use strong coffee in place of water in the chocolate loaf and dark cocoa powder. After the first knead and rise I add chocolate chunks. It's so good.
Really loved your approach. One question is putting the dough into the fridge a must? There is no way that anything that size will fit in my standard UK fridge/freezer .
The fridge isn't a must -- the cold only serves to slow the fermentation down to help develop the flavor. You'll just have to watch it and bake it off as soon as you feel it's risen enough. Don't over rise it or it will deflate.
Whaaaatttttt!??! I’m going to try this because I’m over all these stretch and folds and timing. I don’t have time for that because I was ready to give up.
I don't ever have discard - I use all my sd starter :) - and fed - or not fed -doesn't make any difference. It would only affect rise time in bread products but it would still work either way.
Sourdough has been around forever - digital scales haven't - ;) In the middle ages grains were probably much lower in gluten too - no one measured in grams.
I have a bread machine that has 2 paddles and you put everything in and it heats up for 30 minutes. I think my book has a recipe for sour dough bread, but wanted to see how yours works. Thank you. I would like it to be a regular loaf of bread. Not this kind, how can I do that with this recipe?
I've learned that a decent quality - well known brand - makes a difference. This is a Hamilton Beach and I'm really happy with it - bonus: it's fairly quiet too!
@@janicegame2372 I got the exact machine in black 2 months ago from the Amazon Warehouse refurbished for $37 - new I believe it's $55? I didn't want to be one of those folks that invested in a pricey machine and then not use it again after 2 uses but I make loaves in it 2 times a week for my partner and I.
Great video. Can I use this same method if I do not add the fat or honey? I like the fat and honey but will the bread machine work with the straight normal recipe?
Yes. Because the machine is just doing the mixing and providing a warm moist environment for the first rise this should work for any recipe - and probably very well with high hydration doughs too!
@@TheHandmadeHomestead Thank you for the response. Another problem I am having is my bread tastes great but I do not get a good rise. Would adding more starter help? If not any suggestions?
@@wayneinzerello1091 -Hi Wayne. - No. It's not the amount of starter (as long as its healthy starter) it's probably the amount of time ( either too much or too little). How much fermentation time do you give it?
@@wayneinzerello1091 are you doing a 12 hour rise at room temperature before the second ferment in the fridge? The fridge slows the fermentation - also when you bake it off is it in a covered Dutch oven to maximize your oven spring? (I add a couple of ice cubes inside the hot Dutch oven when I place my dough in there then cover for added moisture so too)
Beautiful loaf! And I love the use of the bread machine!! Thanks for the "dont worry". I was sooo panicked. Ive done a couple loaves now, and have made with mistakes with both and they both turned out beautiful! Fantastic lesson!! ❤
Then don't add those things. (People make sourdough for many different reasons -it's easier to digest, stays fresh longer, doesn't require purchasing commercial yeast, tastes delicious, has better texture, and more...
