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I am trying this recipe for the first time today. Your video really helped me understand but what do you mean by "medium protein flour"? I use King Arthur Bread Flour. Is that not a good choice for this bread? Thanks for the clarification.

If I have active starter and I follow all your directions what causes the bread to have the fullness and lift you have? Also your dough seems twice the amount than what I had...

amazing sourdough combined with great taste in music.. love it❤️

this was so clear - thank you

I live in a tropical climate where air conditioners are uncommon. My dough and starter usually rest at around 85 degrees F. Is this a problem? How can I adjust?

I’m trying for the second time to make one loaf buy halving the weights. This time around, I paid more attention to the instructions and wrote everything down. By the time you see this, I will probably either have succeeded or failed, but I am struck in the one loaf recipe that it would only take 75 grams of levain. The seems lower than any one loaf recipe I’ve tried is it because it’s a Levane and not a starter? To add more in a few hours when the time comes, but I’m trying to follow the recipe exactly. Thank you for your videos. I go to them over and over now instead of all the hundreds of others, I’ve watched.

What happened to the dough in the second basket? I keep looking for a place where he combines them but can't find it. Did he save and freeze one dough loaf, or combine them? the final loaf looks quite large. I ask as a newbie who may or may not be an idiot. Absolutely love this video though, it is so much more detailed than most.

I tried this recipe, but the dough was too wet and loose. And yes, I measured it correctly and no, I’m not a beginner. I’ve tried other recipes and most of them come out this way for some reason. Others work out perfectly fine. 🤷🏽‍♂️Glad it works for others.

Can I use a cookie sheet instead of a stone?

Can I cook this bread in a bread pan?

How much flour??

Ciao Maurizio complimenti! Wonderful video...but I wonder how comes that your medium protein flour can manage around 85% hydratation? And mine not that has around 12,5gr protein content per 100gr...I don't understand...

oh my poor sourdough starter... by these standards its sooo neglected. I feed like once a week unless unless I need it, but I do keep in fridge a lot. Diabetes limits.

Can I use regular loaf pans instead of the pullman?

What is your oven temp for cooking? I listened twice and didn't catch it? Thanks so much. Wonderful vid.

Made this Last night!! It came out perfect. Thank you for this amazing video whithout which I would not have dared to make a pulllman loaf using Sourdough starter.

Dear Maurizio, thank you for this video I will definitely try it. Please share your thoughts on using a stand mixer for sourdough? Would that over-knead and destroy the dough?

Question: why do you feed a ratio of 1:5:5 for only 12 hrs till next feeding? Don’t you only need a 1:3:3 ratio if a healthy starter rises in 3-4 hours?

I screwed up my last loaf using the deeper side of my dutch oven.. it kinda fell in the wrong way and sticked to the sides… going to try this method tomorrow, thanks for sharing!

I stumbled across this video, and immediately subbed after. Perfect explanations and examples. We’ll be having these Sunday.

Would this work with ghee instead of normal butter?

I don’t see the recipe. Would love to try it! I have been looking for a good method for whole wheat sourdough. Would you be able to direct me to your recipe, please?

If I add freshly milled rye flour, will my starter be stiffer than a store-bought variety? If so, do I need to add a bit more water? Thank you! Love your book!

Word of caution here. Any cold or hot water splash on preheated oven door glass, is a recipe for glass breakage.

Hey Maurizio. What @rlarviso is saying, is that in this video (m.ruclips.net/video/bWN9mxR_iXI/видео.html&pp=ygUNQmVydGluZXQgc2xhcA%3D%3D) at 11:40, Richard Bertinet, the "inventor" of the slap and gold, says that turning the dough in between each "slap" is the lazy way of doing it-his method is to always do on the same side.

I find that my dough gets progressively sticky with each stretch and fold as opposed to becoming smoother. I have to add that I add about 5-10 per cent whole wheat flour. I made my levain using 1/4 cup starter 1 cup of water and 1 1/2 cups of flour and I used maybe half of this in the dough because when I used all of the levain in proportion to the equivalent of 5 cups of flour i ended up over proofing it. So I decided to err on the side of caution.

Looks yummy

Mine rips immediately when stretching.

Hi! Thanks for this recipe, I am trying to get my wife to eat sourdough as my 4 year old loves "sour" sourdough but my wife hates the sour part. I want to leave the seeds out, do I have to modify the other ingredients or can I just leave them out?

so happy about this video helped with my breadsticks MashAllah!

I keep making this bread. Probably 4 times this month. And it's just for toast. I don't eat any of this bread except it's buttered and put it in a hot skillet and toasted.

i did just half because i didnt have enough flour and its super smooth and not sticky after kneeding it by hand cause i dont have a stand mixer 😭 did i do it right its currently resting for its first set of stretch and folds i noticed yours was softer and wetter in the bowl i used grams and the correct amount of milk water honey salt and butter as well and i did add the butter after like you did in the video .. well .. lets see how this goes ill give an update

I live in Reno, NV, altitude 4500’ and very dry. I’ve followed your instructions to a T, but my loaves are not rising. They are flat and gummy. Are there modifications that should be made for high altitude and dry climate. And thanks for all you do!

Hello there! This question may have been addressed but I didn't see it. Regarding the rolled towels for steam - does it matter what the fabric content is? cotton, linen,etc? and any specific fabric content that should be avoided? Thank you!!

Hi and thanks for great hints. Question : do you use oven with fan or without? Thank you! 🙏

overcooked

Love this recipe! It’s my family’s favorite and I’ve learned so much from making it. Thank you for teaching techniques not just the recipe.

Where can I find the recept?

Hi. I made the dinner rolls exactly as you did in your video over 2 days (I couldn’t leave them in the fridge over night). They are delicious. It’s hard not to eat them all at once. I drizzled some seeds over (everything bagel style), and fresh out of the oven I added a touch of butter (not necessary, but it’s so good). For next time, I will add less sugar (half of your recommendations), but keep the sugar in the levain. I didn’t find your method to take more time than the usual recipe. Thank you for sharing your knowledge with us.

Amazing

Does an oven temp of 180°C work? My parents weren't okay with me running our oven at max (220°C)

Just to clarify- when you are done stretching and folding you come back and say “it’s been about 4 hours” is that 4 hours since the final stretch and fold or is that 4 hours since you started the initial stretching and folding?

Hey Maurizio :) I have a wish... I recently got my hands on emmer wheat flour, an ancient variety similar to einkorn. I would like to bake a bread with a big proportion of emmer whole wheat to get as much of the nutty taste as possible. I was looking for a recipe on your website and saw that you have neve used emmer before and that you also don't have a recipe with a high percentage of whole wheat einkorn. I know it might be tough to do because of low gluten contents. I would be very happy, if you could get your hands on emmer flour or create a recipe with a high percentage whole einkorn. Thanks for all the recipes, they have helped me a lot and my baking becomes better and better!

Fantastic!

Been baking for around 3 months and I feel like this channel is a blessing! :D thank you!

Hi have you baked in a cold oven too making this bread.I bake sometimes in a cold oven and liked the results too.

Hi you say that you feed your starter twice a day. Do you feed yours a I to 5 ration each time twice a day? Thank you for your reply. Patricia also do you keep it on the counter and not in the fridge ? On the days you don.t bake with it but still feed it twice

Do you do anything special with the flour before or after grinding or is it unsifted straight from the mill to the dough? I’m considering trying fresh milled flour for my sourdough but I’m seeing a lot of mixed information. This is by far the most beautiful loaf I have seen.

good job

Omg i was punching it and everything 😭 im gonna try this way this time