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Thanks Patrick.....may I ask....can I use convection heat for these baguettes?

I have a rational oven at work what % of steam would work best for a great sourdough bake

Love your videos Ryan! What temperature are u proofing the dough at for just 3 hrs to get it to look like the inflated ball at 8:50? I can never get it to inflate that much. Thanks!

Excellent video!

Why do none of these sourdough teachers mention that they use a gluten free flour to dust the banneton?? They want us to fail

I really like his approach, this is how we should all handle food. I’m glad my greatest mentor as a chef was Italian, he taught me food was about all our senses.

Is it possible to make herbucha for a longer time? And create new daughters? I mean they say it needs tea from time to time and it can't thrive entirely on herbs. Is that true?

Great video! What room temp is your kitchen typically, I'm having trouble with bulk fermentation time

when you say discard (sourdough starter) are you implying that you remove a portion of your sourdough starter or something else...chapgpt suggests actually removing the starter.

Patrick, l enjoyed watching your tutorial. I don't have a crock pot...can l bake with normal aluminium tin?

My dough ended up way too dry using this recipe :( did anyone have the same problem?

This pizza dough is MWAaaa! (blown kiss), from across the pond.

I keep a large bowl of fruit/nuts/candied citrus peel/Meyers Dark Rum in the pantry refrigerator all the time. Makes fabulous sweet sourdough bread.

Is it okay to not use a "strong" flour for the starter? I just used whatever flour I had on hand.

Sat through an entire 16 minutes and he didn’t even cut in to it 😢

Nice accent! Also love the novel way of cooking steak with black garlic! Did a bit of research because black garlic sounded familiar and realised that it was "Root King Q10 Black Garlic" that I was thinking of. Saw my parents taking them as health supplements, so i read up a litle more into it Turns out, garlic actually provides a whole ton of nutrition BESIDES tasting good! 😚And when it's been concentrated into capsules, they work even better into your daily diet! Improving blood sugar control, heart protection, brain health, liver health, increased immunity, and even fight cancers by reducing the growth of colon cancer cells; these are just some of the proven clinical claims of black garlic. For the health-conscious or if you're close to/in your middle age, you should be looking towards black garlic as another source of nutrients and healthy compounds!

i have tried so many times to make the starter and have never had any luck . so i stopped doing it. This will be my last try, wish me 😊

I found it was so limp so I will perhaps pre bake the crust for 4 mins or so and then add toppings.

Why is it when I get to the portioning stage my dough is still almost too sticky to work with? 🤔

I love this video!! im a beginner sourdhough baker, and this was so informative. One question tho, I thought you were not supposed to degas sourdough dough. Correct me if im wrong, im still a beginner :)

I have been doing this bread for 4 years now ! Simply the best, so simple and easy and the taste is just WONDERFUL !!! THANK YOU from Quebec City

لايوجد صوت الرجاء حل المشكله

can i use sourdough in this instead of the fresh yeast?

Great video.

Can I use this amount of dough for one large loaf , if so how long should I bake.for please?

Thank you for the recipe!!! Has anyone tried this recipe using sourdough starter instead of yeast? I would like to hear from you.

Can I make this but using a white flour starter instead as I don’t have a rye starter

Saw “discard 200g add 150g” just want to confirm I need to take some out and add 2/3 back of flour/water when first making my starter, after first 2 days.

this was the most helpful video ive watched about starters and the baking kneading, cooking, just brilliant and the accent was tops.👍

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I am searching for a school that teaches me all kinds of bread baking…. But so many options out there I am not able to find the best school that teaches me that… I would really appreciate your help if you could guide me

Darn, I've made this a few times, perfect. Thanx so much. Today, darn, I forgot to do shape process & popped straight in fridge once it had risen!!! Been in fridge 5hrs, can I pull out & shape now & put back in fridge?

Thank you!!! Very informative!!! Lovely!!!

Can you cut this in half for one dough, and have it work out?

Fantastic!

No salt in the dough?

😮 Thank you for that awesome video…I will try this.😊❤

I’m sorry if this has been asked, but what is strong white flour? Would that be bread flour? And will this recipe still work with all purpose flour? Thanks

Welp, tomorrow the day. I’ll be shucking and slurping for the first time. And I’ll be doing it at home.

Thank you from Gualala, CA. Made two loaves for the first time. Great instructions, Patrick! Thanks for walking me through it.

Excellent content Patrick.. Love Peter him Florida!❤

Jesus... never heard an Asian dude with an Irish Accent before either, feeling so old. grew up in Ireland in the 80's so isolationist of the culture there growing up. good to see diversity now.

Amazing recipe! I just tried it for the first time and oh my god the flavour.

Fantastic tutorial! But for me it’s all about the accent😉

Okay, so I'm confused about the inserted text on the screen. Are you saying that every day while the starter is growing, you scoop out and discard half of the mixture? After you throw away half of the starter, you add the same amount of flour and water as you did on day 1? Is day 5 when the starter is ready to make sourdough bread? If that's correct, please let me know. I don't want to mess this up. Thanks.

Thank you for explaining what's actually happening in the dough to make it all make sense :)

How easily does an expert artisan make it look, in reality, who has that amount of time on their hands to make a loaf of bread, more than a week to produce the first dough then many hours proving and making the bread, having said that a great video if you lived local to me I would be buying your bread for sure.

I come here based on trusted sources...and positive feedbacks.. Thank you Patrick

Wonderful video! TY for sharing your expertise!

I guarantee anybody putting dough into a cloth, with normal flour will get a loaf that sticks (like his did). Bad advice. I've heard rice flour is best to use, to stop it from sticking