Yeah. It happened to me as well. I couldn’t resist and added extra seeds to my dough and got a loaf somewhat a little heavier than I expected. On the bright side, the bread was yummy though.
Hi Abby ! Thank you for sharing your enjoyable bread tutorials. I have some questions that I would you can help me. Is this sweet starter using only 1 part flour stronger than the 3 parts flour sweet starter ? Is it also always meant for a quick rise sandwich loaf ?
Thank you for sharing the recipe, i have re-baked this and it's yummy, the only difference was I used whole wheat sweet levain and replaced whole wheat flour to bread flour and use raisins instead poppy seeds.. once again thank you 🙏❤️
Hi Abby,just finish baking this beautiful loaf of bread,many thanks for this detailed tutorial 🙆🙆 Also I try to hand knead this recipe,it takes abt 5-6 hour to rise, but it come out beautifully 🙆
Hi Abby I’m not successful baking this. My dough doubles but bake was not fluffy. It is soft but dense. Do you think I should let it proof longer? I had it in lighted microwave and temperature was 28-29 c. Your bread is so nice.
Hi, Abby, love your bread. Would you mind to share where do you get the board that you use to shape the dough? May I know what is the size and what material is it? 🙏🏻 I am always looking for a board like that.
Yes you can, however the final taste may be slightly different. Please use equal amount of liquid levain while reserving 5-10g liquid from main dough during mixing.
hello abby, this is such an awesome recipe to try out! i have one question: why is it that in your cloud toast you bulk ferment for 2 hours before shaping whereas for this loaf you only rest it for 20mins? thank you!
No, I usually use overnight ratio if I wanted to delay on the rise of the levain as it took longer time to rise compared to using daytime ratio.It's up to personal preference and schedules.
Hi Abby, if I prefer the sweet stiff starter to peak at the range of 7-8hrs at room temperature of 25C, may I confirm the following: 50g starter, 150g bread flour, 75g water & 25g sugar for two loaves? Main dough ingredients just x 2 will do?
Hi Abby, How come the flaxseeds are not toasted and soaked like in your other recipe? And if I want to add sunflower/pumpkin seeds, how much is the recommended portion? Thanks!
Just personal preference, this recipe requires less hassle (all-in-one-go) so I will just add everything at once n mix! However, toasting the seeds first can give better aroma and taste. Feel free to take the extra step if you’re convenient.
I’m trying to bake from your recipe, thanks for sharing. I did overnight sweet starter One question is you don’t need to proof your dough afterkneading? Direct to preshape?
Hi! Yes, kindly watch the video i have shared the resting time. I use old-fashioned rolled oats for coating, but instant during mixing. Any oats would work
I watched it three times ;). It shows going straight from mixing to window pane to rounding than short rest. Looks like there is no proofing after mixing. Thanks so much. Ordered all my seeds from Azure and will be baking this when they come in on the 18th. Love your channel!
I made this too. In 2 colours. Like accordian bread but using your recipe. I was skeptical initially. Looks quite weird when mixing the dough but came out ok. I sub the milk with whipping cream when hydrating the oat.
You may find more recipe on my ig @sour.lotti. Im afraid there's only sweet stiff starter recipe available on my yt channel for now as it yields the best result and flavour for my liking.
Hi Abby, may I know why my bread not rising to 80% of the loaf pan after 4.5hr? It was only half.. and the bread turn out to be sensed and hard.. :( My sweet stiff starter was tripled in 4hr. Thanks..
Amazed by the bread crumbs texture. I'm not that into sourdough breads as I have failed multiple times 😥. Do you think I can use Instant Yeast instead of the levain in this recipe? I understand it would be challenging to replace SD with yeast. But would be glad if you have any tips for this replacement and how much quantity yeast I can use. Thanks for this beautiful video
Yes you can, please adjust the mixing speed and time according to your bread maker. As for the sweet stiff levain, same ratio as per recipe stated in my description box above. Advise to refresh your starter multiple times before using as the sweet stiff levain requires strong and active starter.
Thanks dear , I never make such a nice bread before , really successful and taste good , even I estimate the time from build the starter until the end around 16hrs I took , it’s valuable, thanks so much , I will continue to explore my SD journey with your other recipe 🥰
Hello Abby If no dough available, possible to work the dough manually? I mean with my hands and expect the same great result ? thanks in advance from Québec
