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In the show notes under the recipe section where you call for 80 grams of sourdough with 20% in parentheses what does the (20%) mean? I guess what I’m asking is what does 80 grams of sourdough at 20% mean?

I scaled the recipe to make three pies. Made the dough on a Friday and let it cold ferment in the fridge for about 7 days. The dough was like a cloud or a pillow ( Fabulous ) Thank you for sharing this it will be my goto for some time . Best regards from Alaska

Would you use the same amount of water and starter for 00 flour?

Dough butt. Very funny.

The "stitching" during Final Shaping always kills me. He does it so easy. And IT STAYS THERE. I've never had a "stitch" hold for more than 2 seconds before just opening back up. Plus, people always talk about High Hydration . . . he scored through those like they'd just rolled in from the Dust Bowl. Ah well. Thanks for the video.

Amazing to see such a wonderful result with no stretch or folds like the traditional method. My starter usually takes around 9 hours to reach its peak so I’m going to make this later and hopefully bake this evening. Such a fantastic easy simple method for sourdough Foccacia 😊

Thank you. Lovely bread ❤

Brilliant video, clear, concise and you show all these little important details without which I’ve robbed my dough time and time again. Loved the little dance between the coil folds.

Genial!

I really like ur recipe and how it’s look 👀 I’m going to give a try

I go Halle berry more. Not so much Wesley snipes. Just my way

The proofing boards are they like birch plywood? And are the home made or bought? and treated with oil ore something?

Hi there, may I ask how much time you need to bake 80 loafs like this 9 peace per baking. Are they ready for next loafs immediately or? Thanks.

before they are cooked, how long at RT before the dough is ready for the sauce?

Tak!

Darn, this recipe also includes yeast. Was looking for JUST sourdough for the croissants.

Good job, man ! )))))

So glad I found you.

I have an Ankarsrum mixer

When you put in the fridge do you cover the dough ? or you let uncovered to dry ?

If I'm using dry yeast, can I just use half ?

when i’m shaping the dough it’s sticks to my hands. did i not mix well enough?

Excellent video, also loved the ending great work

Hi where did u got those woden transfer dough trays?

hi, what’s the size of your pyrex? mine is 24x24 is it too big?

Just found your channel, Sub’d - could you direct me to your Freshly milled 100% Whole Wheat Bread recipe? TKU so much, love your channel, will be watching all your videos 😊🙏🏼👍

Wow Thanks for sharing 😊 I will try your recipe, the 2 day rye flour was more fine than the first day cracked rye, correct? Sub’d 👍

Can I mix it manually instead of using stand mixer . Thanks

Hi Peter, I am still very new to baking and baking sourdough bread. Is the water temps real important whether doing an autolyse or just regular and if so what is the best target range? Thank you. chris

Thanks Peter for keeping it real and simple. Unlike many other bakers who try to make sourdough baking sound complicated, you’ve invited a bunch on us newbie bakers to learn and level up our standards.😊 2 questions: 1- For the starter, you say it has to look watery. Can you elaborate about the ratio, is it supposed to look water after it peaks and you mix it? 2- For baking, you turned off the oven after heating it at 220°C for the 1st 20min with steam. Why do you do this?

When you rest the dough out or in the fridge , did you cover or leave opened to air ?

Oh it looks good~ but maybe too burned.

Hi there, loving your channel Iust wanted to ask if you would mind sharing my food channel www.youtube.com/@petersidwellskitchen I cook every week from my kitchen in the UK

Excellent demonstration and narrative! Thank you!

My first time making sourdough pizza! Thank you for making it easy and not intimidating. I just finished making the dough and it’s resting as I speak. I can’t wait to try it!

Yes

Excellent video. Love it. Making it today. Thank you ❤❤❤

is the answer to a less moist loaf, an acidic sourdough starter, or have I misunderstood? I have been making this recipe for a year now, almost weekly and absolutely love it. Have mixed it up with barley and oats too. I usually always toast it so it's not a problem for me that it can be quite moist, but I was wondering if there is a way to get it less moist? The starter i have is definitely a older starter, but then again that could be relative. It was apparently 40 years old when I bought some 4 years ago. How can you test for acidity? Thank you, and thanks for this great recipe. Whenever I visit Denmark I always pack bread into my luggage ;) now I don't have to.

Thanks for the detailed video. Amazing! Can you make one for sandwich buns/ fralla ?

My favorite part is the end! Thank you for sharing

Just made a starter, can't wait to try this. Thank you for sharing!

I love the Ash bench knife but it isn’t available 😢 ??? Will it be available again???

Really beautiful looking bread. How would you handle making this if you didn't have a mixer and wanted to do it by hand?

I'm using active dry yeast from the grocery store. How much of that should I add? Your sourdough starter looks like a lot more than 50g

I'm feeding my first starter and of course did it incorrectly. In fixing it I ended up with several cups of discard. This looks like a yummy way to use it.

Why do you not need to knead this dough?

I found this very confusing.

Great recipe. I like how you comment and explain. One question, can I substitute the starter with dry or fresh yeast also? If so, how much would you recommend? Thanks

Hello thanks a lot for this tutorial ! Can you make baguettes with this recipe ?

Great recipe. I like how you comment and explain. One question, can I substitute the starter with dry or fresh yeast also? If so, how much would you recommend? Thanks