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Please also review Ben Starr's NEW 10 minute simpler sourdough bread video. Does not require recently fed starter, nor multiple stretch & folds, bannetons nor preheating Dutch oven. REALLY easy if limited in hands on time, but uses slightly more salt & a longer fridge fermentation. Maybe not quite as good a rise as traditional method, smaller holes, but hey Ben says you can't taste a hole. Was better with bread flour compared to Ben's suggestion ok to use all purpose.

Darn! You lost some vital footage! Well, that means only one thing, Sune. You'll have to make them again!!! LOL

Does the melted butter have any effect at all? It will naturally float to the top, and to me (from what I see in the video) the butter doesn’t infuse the grain at all.

Dude! How is it living in crazy Denmark?

OMG ❤❤ I forgot how much I enjoy watching Sune make bread!! Time to get a pressure cooker. 😂 Thanks Sune

Looks really yummy. Can you do this with barley or rye or does it have to be some kind of wheat?

Yummy! Question: when using grains with the simple regular methods, what is the benefit of soaking them overnight? I've been adding grains straight from the bag into my flour/water/salt mix and I've never had any issue, and I assumed that the grains were kinda soaking in the mixture anyway. I compensate by adding a bit more water as I would otherwise, to account for the addition of the grains and their absorption abilities. But does soaking beforehand add anything?

My favorite things in whole world 🌎 music 🎶 and baking/🍳

Your partner? What do you mean? Are you talking about an alien, or a clamp fish, or a warm? Could you be more specific? I have learned a lot from you, though. Thank you for that.

Does the pressure cooker really save much time? Given how long they take to heat up and cool down it seems doubtful. And the higher temp at 15psi (257°F) will caramelize fructose but not the other sugars (they need ~320°F).

The color of the crust looks just gorgeous. Can't wait to try this technique. By the way, every time I see you spreading so much butter I get a stroke 😮, although I know is delicious that way. Also with EVOO and a pinch of salt should go wonderfully well, or just anything else for sure... Thanks so much 👍

I've gotta try this!

This looks awesome and a great reason to get a pressure cooker or InstaPot. The link to the recipe however seems to go to your standard Open Crumb Sourdough Bread and not this bread.

I will try it soon. What about sprouting the grains before the first cooking?

So good that you are back here teaching and experimenting new recipes 😋 😍

I’m definitely inspired to try this. Thanks for the video. Have you tried the method without the addition of butter and sugar? I wonder if there would still be flavor benefits.

Can't wait to try it! As always, thank you!

I’ve got to try this. Thanks!

Looks amazing. I will definitely try making it❤

Oh this looks so very interesting. Don't have any pressure cookware, but will try this anyway 😊

Thank you for sharing this! Can’t wait to try this out! Once again a video that brings inspiration and knowledge 🙏

Beautiful

😊

5:45 High pressure RAISES boiling point (reason for using a pressure cooker) Grain in jar keeps boiling because the oil in the grain was super heated in pressure cooker so the grain in jar (little clips don't really make it air tight) is boiling at normal pressure from heat of hot oil in berries. Enjoyed video !😊

A moze tlumaczenie po polsku

I'm in the Southern US and I have an oven that has a convection button on it that turns the fan on. I use that setting the most. I'm not sure if there is a heating element at the bottom only. The heating element is hidden under the metal like you said yours was.

Great recipe! So moist and flavorful. My wife says it was a little intense in the chocolate taste, requesting the next batch be made with milk chocolate instead of the darker varieties. Personally, I think they’re delicious. Thank you for sharing your recipes and expertise.

Why heat the peel in the oven? And can I use a cast iron Dutch oven

I shaped one batard and one pan loaf. What temperature do you recommend for the pan loaf? Great video, thanks.

How did it smell right out of the fridge? Just alcohol smell, or any other good or bad smells?

if I am making one loaf, how big of a banneton do I use?

I love the music!

Sune, thank you for this video! Question-I like the crust light brown. Any suggestions on baking temperature and time? I would appreciate it!!

Good afternoon. Thank you for this video. Looking forward to trying. I’m new to sourdough and struggle with proofing. Can you clarify what you mean by at room temperature you should expect 50%? I always thought I was to wait for the dough to have doubled. Thanks for your help.

Hey. Tried your recipie - made great bread. Thanks Q: when i use baker %. The flour is allways 100%. How much water and flour does the starter count for ??? How does it count towards the total % of hydration ??

det ser lækkert ud.❤❤❤kærlighed fra Nepal.

Amazing video thanks ❤!!

A bit of labeling as you go along would be nice, I got them mixed up as they look the same- until the last cutting and showing the insides together to camera.

Does the beer take away the nutritional benefits of the sourdough, like instant yeast does when making a hybrid?

I did find that for the batard, if the dough is high hydration and I do a center cut, the final product is more spread out and flat. I ended up doing the classic French cut (3 cross cuts), which helps retain the shape a bit better. Thank you for the videos and examples of the different cuts

Just found your video - very good. I follow the tartine recipe but will try yours. Question, if I may. I have trouble slicing. I noticed your taste piece was sliced rather thin. Did you use the knife you have listed? How long after baking did you wait to make that slice? Thanks much.

In my country, where the room temperature is over 86F in summer, there is a method that adds 0.01% of salt to "save" the weak starter. I just tried, and it works. Before adding salt it smells acidic and only bubbles. After adding salt, it finally rises.

As always another awesome video!

in the fridge uncovered?

How do you make your Well Fed Starter?

Coincidentally I just resurrected an 2 year hibernating starter from the fridge 3 weeks ago and since it's third feed it's running great, stronger than ever.

I did this experiment a while ago by mistake. I have never produced such a flat pancake as I did then. 🤣