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I really like your video! Your dough in the mixer doesn't look perfect like other videos and that helps so much! You are a wonderful teacher!

Wow so wholesome❤❤❤

Wow so wholesome❤❤❤

Thx for your time explaining how to do it this way. I actually don’t like the big holes because the jam or avocado just makes a mess going down the holes. I have very bad arthritis and there is very few videos on using a stand mixer so thanks for this. Blessings to you and your family and keep making these great videos

I don’t think they had scales 200 years ago lol

Only 30? lol

I like that your not using loads of weights. I'm so dyslexic

Great tips... so glad you walked us through this. Like probably everyone else I have watched a Bazillion youtubes. Thank you.

Great job showing how family friendly the new Sienna is.

Could you start making this during the daytime and getting in all the stretch and folds and then putting it in the fridge overnight for 9-10 hours? How many hours can you leave it in the fridge overnight? Obviously too long would be bad right?

The title of this video is absolutely wrong! The title says, "No-knead sourdough bread (no stretch & folds). What does this lady do? This lady uses a kneading machine and applies some stretch & fold to the dough! 🤔

You are so adorable, personality and allllll😊 your bread looks fabUlous ❤

Are they still hosting a jam??

I used by Bosch for this recipe. I did weigh it, but just my way. I let the machine do most of the needing. Frig idea works, except I took my bread out 3 hours before. I was already in my pan, so went into oven. That 3 hours out gave me more rise.

Good routine and Beautiful hair!! Mine is very similar, but shorter. I don't get near the curl I had when it was longer, and colored. I use Palmer's Coconut Oil formula products, which is both affordable and gives moisture and volume. Thanks for sharing.

😊😊 19:36

I have watched loads of sourdough recipes and I love this one….. thank you

Great video Mommy. Thanks for this. A fellow eastern Canuck

Where is Bernie

A small kitchen scale cost around $10 to $15.

Do u need regular car keys or phone start up?

I only use a stand mixer and they come out excellent every time. Extreme oven spring.

Thanks so much for the wonderful and simple directions (including cups!). I've made 3 loaves of the most delicious sourdough with your instructions and recipe! As a newbie, I really appreciate it! 😊

This really disgust me. Any idea what the hydration is ? Just keep adding flour it will be great. You cant call this a recipe. I had to stop watching. BYE

I think I will make this, but I can not find the recipe - can you Please give me the link to it?

I am new to the sourdough world (joined later than most), and have found your videos SO helpful! THANK YOU!!!! 😍

Really appreciate your videos. What stove are you using??

11:15 "And leave it in a time out" haha, okay mom. Great video, thanks for the help!

GOSH THANK YOU FOR NOT USING GRAMS!!!!! GOOD GOD!!! GLAD I FOUND THIS VIDEO❤

Thank you! My starter is still kind of weak so I cheated and added a tiny pinch of yeast. The most beautiful loaf I've made yet. It made a beautiful gift to a neighbor. The best part of this is sharing

Really dont want to watch you mess with your eyelashes while making bread…

Thank you so much, been using your original recipe, but onto the future for me.

My first attempt today. I used 1 cup bread flour, 1 cup unbleached all-purpose flour, 1 cup white wheat, and 1/2 cup rye. After first stir looked a 'little' wet. I added 1 Tbs flour. No sticking along the edge of the bowl so I proceeded with the recipe. I've done 8 stretch and pulls 15-15-15-30-30-30-15-15 minutes. My dough is much wetter and stickier than yours. It sticks to the bowl when trying to turn out on the counter. I guess I'll try again replacing bread flour with unbleached all-purpose flour and cutting the water to 1 1/4 cups. Any other suggestions?

Off topic. Gray hair looks fantastic on you. TBH makes you look younger.

It’s not the gluten development that made the small crumb it was the hydration

I'm waiting for the tru mixer sour dough. Put in ingredients, mix a couple times to let rise a couple times then dump into pan and cook.

Float test is not accurate, I have made really good bread with starter that didn't float without issues.

Thank you so much. Will definitely do this. I am in testing all and sundry state. Rice flour I found the best, does not get absorbed into the dough.

Thank you for all your work, toward making a great loaf of sourdough bread. I am still working on my starter. Thx 4all the tips.

What size is your trampoline?

Looks so yummy I think fridge is best too💙

Thank You, love your step- by - step directions and your personality. Happy New Year!

Nice!! The ice fishing and skiing look fun!

Where is your recipe? Can't find it anywhere.

Your method works because you are using a lower hydration dough than many other sourdough bakers use. Also, if you want consistent results, weigh your ingredients rather than measure by volume. This will ensure you have consistent hydration every time you do this whereas measuring by volume is imprecise. Small changes in hydration can lead to differences in dough handling (why you needed to add more flour during the mixing stage). There is nothing wrong with lower hydration doughs. They produce a tighter crumb making the bread good for sandwiches.

It’s not “no knead” if using a mixer to knead.

Would love to have the steps for taking the dough out of the freezer up to putting on the toppings. What temp do you bake at and approximate time. Thank you

Used this recipe to feed a house of hungry people. My next batch will be for only a few of us so I’m freezing half. However, once I take the dough out of the freezer next time and it thaws completely in fridge do I let it rise again in a bowl before rolling out for pizzas? Thanks in advance.

I line the bowl with the cloth that came with the banetton, & cover it with a shower cap!

If I don’t put my salt in with everything else, it doesn’t get in! Memory span of a fruit fly! I add some mixed seeds as well, SO good for you, even when you don’t taste them. I mix & match machine & hand kneading, depending on my arthritis.