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I love Tartine bread! This is a fabulous book! Love this video! Thanks!!

I just got one, but can see someone cutting their fingers while screwing it on

I wish this worked. I have tried everything with my new from scratch starter. I assumed my house was too cold so I have been using a heating pad. At first I was putting 20 g of starter 100 g of flour and 100 g of water for the first two weeks. It would bubble but never rise. I was wasting so much flour that now I do 10 g of starter, 50 g of flour and 50 g of water. Two feedings/day. Still nothing.

Thank you !!! My New Sourdough starter did a great job making your bread recipe. This is my New GO to Sourdough bread . Makes a beautiful loaf of BREAD and taste awesome !!!! THANK YOU !!!

wondering how the moisture in my starter affects the overall hydration/stickiness....will try extra stretch and folds

Also mine doubles, and even triples, but has fine bubbles, not the big bubbles that I see on YT.

should you feed the starter when it's on the peak or allow it to fall and feed again.. My analogy is if Im feeding a body builder, I want to feed the person when they're strong, so they get stronger, not let them get weak, then feed them when they're weak.

OMG I finally got the loaf I wanted! Height, shape, crumb. Your videos helped me with my flat starter so I just bought your ebook out of gratitude and with anticipation. My first real success after 2 months attempts. Thank you!!!

i'm going to do this

I made this using three pounds of Fresno chilies. I made the mistake of not wearing gloves while cutting and deseeding. Wow did it burn ! It burned so bad I couldn't sleep that night and it continued burning for two days. Lesson learned

HELP.....why is my dough so wet? I use the amounts of all purpose flower and bread flower. I use the same amount of water. In spite of this, my dough is always so wet and won't tighten into a nice firm ball as yours. I live in the Coachella Valley/Palm Springs. We are getting hot every day but we run our conditioner 24/7. We are at zero elevation. Thoughts.......Anyone?

Works great👏

I followed your instructions from a previous video with great results. Followed these instructions with even better results! PICTURE PERFECT!

Unfortunately, developing gluten as much as possible in a time as short as possible is not for people with gluten-sensitivity. Do you have suggestions for working with gluten-free flours? Would be great.

I made these today- OMG the BEST- I put some orange zest in the glaze it was amazing. They are gone already.

myy bread doesnt turn out to be as thick and dense as yours, before putting it into benneton it is way more runny and doesn't stay in a ball. should I then add more flour?

I dont think its a "lie" its a misconception

I am excited to try these! I am wondering can you substitute Buttermilk instead of whole milk?

Ive just followed your recipe letter by letter a "Easy High Hydration Sourdough Bread" ...and it turned out so sticky and watery ....i'm freaking out atm...

completely unhelpful bro

Oh my God it worked. I didn’t try on the bread yet. I am tomorrow Sunday. I tried it on my cookies and it didn’t burn. They did not burn. God bless you for this recipe. Where were you in my life so far I’ve been like doing baking cause I stay home cause it’s crazy in New York City in the Bronx and I’ve been baking a lot and oh my God I’m so happy with my cookies so I’m gonna try with my bread tomorrow thanks a lot for this recipe. God bless you take care and this subscribe.👩🏼‍🦰💋👍

BEST part of video is that Aggie cup!!!!! '85

Going to try this recipe but whole wheat flour

Wow,excellent and easy to follow. Thanks for sharing!

Can more than sourdough bread be baked in this Corningware?

Avocado toast.. yum!!!

Awesome! I've had 2 of these sitting for YEARS in my cupboard was about to give them to Goodwill, decided to look if I could do bread in them. I was going to get a cast iron dutch oven now i dont need to!

the dough reminds me off window putty

I will try it. It sounds good. I’m tired of my bread. I made a bread yesterday and the bottom was burnt and I was there watching it. I’m gonna try the aluminum foil. I’ll let you know. Thanks again for the 411.❤😊

I find that finishing bulk fermentation in refrigerator (bowl covered with disposable shower cap) for 2-3 days and then leaving my shaped loaf (in plastic bag) for over 24 hours (sometimes for several days,) gives me a more sour bread.

Your sourdough bread and chibatta bread videos are all I use. I saw many videos and used some, only yours is fool proof. My only struggle is the sticky after bulk fermentation, I second guess myself as to weather it's over or under proofed. Thankfully it turns out. I always make 2 boules or 4 chibatta, slice and freeze for bread when we want it. I also make pita bread. Thank you, Grant

How long BF might be in warm cou

very good explanation, one of the best i’ve seen. what % hydration was this recipe? i find it more challenging with higher hydration. edit - found it from your other video - 66%

Can i make this dough into rolls instead of bread?😊😃

This cannot be whole-grain wheat flour, or it would not come in a sack from the grocery store. You have to buy the wheat berries and grinder on for eight to be whole-grain.

This helped a lot. More than some other guides, you're advising us to go by what the starter looks like, not just when the next feeding is supposed to happen. You also cut the feeding amounts by half. Thank you! I was hating to 'waste' all that discard when my starter was just getting started again.

Bread dough is so forgiving. I’ve had bread that wouldn’t double when proofed and I added some more water with a 1/4 ts of yeast. I mixed it in with the dough and a little bit more flour and once it doubled, I bake it and it was delicious. People fuss too much with weighing, exactly measuring in flour and water, etc. do you think previous generations did this? 😂 once you make a couple of loaves you will see how the dough is suppose to be and it will become second nature when you bake. Also I never discard any starter. Just stick it in the fridge and use it when you need it.

Add 1/4 teaspoon of yeast.

My phone was listening to my thoughts about my sticky sourdough I am currently proofing!! It’s in my head. 😂

Oh man! I love this recipe and was super excited to try. I had everything the temp it should be. I added the softened butter too late, I think. I forgot to put it in with the flour and after kneading in a standup mixer with the dough attachment for about 5 min, I realized I forgot the butter. It seemed ok but never rose. Do you think I ruined it? Please help!

Can you use all-purpose or "00" flour in place of the bread flour? I use King Arthur if that matters..

Do you bulk ferment overnight in the fridge or on the counter?

This is so interesting. Recently baked my very first SD bread,using your recipe and following each step but the last. That being, taking my cold proofed dough out long before my oven had preheated. Which seemed to take forever. Gas oven!! Don't have a Dutch oven to preheat,so can't figure out why it takes so long to preheat. For a newbie it turned out perfect. Going to try the cold oven method with a "clay oven" ..

Doing this now, will let you know how it goes. Thank you

What is the timeline for making a pizza dinner? if you make the dough the night before, this is a lunch-time pizza.

Thanks, simple and easy recipe 😊

Yikes. I did NOT see your correction RE: water. I used 325 grams. I thought it seemed to be “ off.” Hope I’ll get, at least a good enough loaf for toast.🤷🏼‍♀️ Just finished my shaping and about to go in fridge for proof. Guess I’ll see what happens when I bake in the morning.😏

Can I use my round banneton and d.o.?