How I Make Sourdough Bread Every Day In LESS Than 30 Minutes (hands-on time)
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This is the process that I use to bake sourdough bread every day. I’ve cut the process down to a minimum while making sure that I …
I basically do this method but I can never get it bubbly with just one feed? I don’t get how you can get it active with one feed. I’ll refrigerate about 20 grams and not feed for a month. It usually takes 2-3 feeds to get it active again. What’s the deal? I’m also using a starter I bought from a bakery that’s been in operation for 20 years so I know it’s strong.
Eh… 70% with lots of drying in the fridge. I don't think you need to do that, I have a similar recipe around a much different schedule but 80% and 20% whole wheat flour mix at 13.6% protein in total, I also put the bread in a plastic bag for the fridge ferment. I get very similar results but with a higher final moisture content.
I'm still a novice and have had so so results until now. This method is really good. Today's bake is my best and I am so grateful for your good, clear instruction. -So pleased.
Maybe you used all purpose flour instead og bread flour
Вы колпак не нагреваете предварительно ?
The starter…how do you make that? Is there a video or recipe? New to this adventure.
I watched your filming behind the scene video and thought this guy is very generous and genuine. Then I watched this video and here I am, all motivated to make one loaf now. Thank you for the positive energy you send.
Is a Poolish the same as starter?
okay, when talking about having about 18 Celsius degrees, in the kitchen, I suddenly lost my interest in cooking anything, I only can go on 23-24
Can i leave dough to sit all night at room temperature and bake the morning?
Would it be feasible to place the ingredients into a bread machine for a knead cycle before transferring it to prove overnight? (As an alternative to steps 2-4 in your chapters).
I used your instructions and the bread came out beautifully the first time! Mind blown! Thanks for the amazing instructions!!! Everyone can make sourdough bread!!!!
220º C is that conventional or convection? And is one mode preferable over the other in sour bread?
you have such a cool accent
Would this recipe be ok on doubling? To bake 2 loafs? Thank you! ❤
can this be baked in a loaf pan?
You mean wild yeast bread…NOT SOURDOUGH!
Solid loaf of bread there
When I bake too many I just wap cooled baked bread in foil place in freezer bag, freeze for several weeks and then reheat before serving. It comes out like fresh baked bread. Love this.
This is easy and comes out great. Still trying to figure out when to add the herbs and garlic. At what point in process, before the 6 hour proof or afterwards??
Hey love this recipe, just wondering the size of the jar you are using in this video, it seams to be the perfect size for this amount of starter
Ngl he lost me at the spreadsheet
But that wasn’t 30mins 🤔
I like the Bake with Jack YT channel. Lots of sensible advice/tips presented in a straight forward manner. The stretching out of the dough is the same way you make the dough for strudel/borek/home made phyllo.
Do you have a recipe using einkorn flour? Thank you 😊
if i ever got my shit so far together that i want to make bread every morning at 6am please shoot me
Great video. Thank you
Good recipe. But it would be helpful if the various measurement were in subtitles. The whole thing rocks along at a cracking pace, that this old dude struggles to keep up.
I recommend to feed your starter full grain (rya or not) flour. Before you put your bread into oven spray/brush it with water. I love the folding, and 18C is best for long fermenting. Greetings from Poland a bread country.
Am I the only one here who finds it weird that his house has Schuko-type plugs? Is he living in Germany?
Oh man, the good old days when people could still afford to use their ovens for a few hours just to bake bread 😭
Все замечательно на видео, но хочется знать рецепт на русском. Спасибо.
Mate, that's a bread baked with too much OCD 🤣😂 You stress too much over a bread, that doesn't require even half of what you doing and you will get a better result and have it ready much more faster
your recipe where u suggest to use 128g of starter is still legit? how much starter is better to use
No offense, just imo, i don't think it worth 30 minute everyday to making bread
From someone in a country that doesn't eat lot's of bread, why doesn't he use SUGAR or EGGS. I thought that was standard practice in bread baking
Every year you waste 7 days of you life to make bread 😀
How bad is that for our gut?
so if i dont have that starter all this video has no point.
Hey all, we are following the recipe exactly with a 14% proetein flower but our dough is way too sticky! It’s the second time now… does anybody have any idea what goes wrong?
Hope you can help! 🙂
Drive to bakery -eat .😂😂
Can you make / or do you have a video of how your day would go morning to night with one loaf being baked and one being prepped? I’m feeling like I’m missing something in the daily function 🧐 (though I’m sure it’s probably there.)
Nothing beats nicely baked sourdough bread, aside from that bread getting toasted with butter, for me, it's a reminder, there is always room to improve.
😋❤
Here’s a funny one. Very similar. https://youtu.be/7nhQosH5Lb0