Morning Dove Haven's "Myth-Buster Boule" Recipe! 340 grams of water at 90-100*F. 110 grams of UNFED, cold or room temperature sourdough starter. 300 grams of All Purpose flour. 200 grams of Bread Flour. 10 grams of Salt. Bulk ferment, laminate, shape, refrigerate 12 hrs. Into COLD oven and cold dutch oven, bake 450*F 1 hour. Remove lid, bake 10 minutes at 400*F.

@sandyblake3109

22 күн бұрын

wow so clear and concise ❤ love your method and cannot wait to try it ❤ many thanks

@maryanndooley6085

22 күн бұрын

I made this recipe and it came out great. My best yet.

@MorningDoveHaven

21 күн бұрын

Hi Sandy! Oh so happy you enjoyed my video and found it helpful! That’s exactly what my goal is with my channel. 🥰. I’m very glad you’re here, and if you ever subscribed thank you and WELCOME!🤗 ☀️🍞

@MorningDoveHaven

21 күн бұрын

Hi Maryann! So happy you are pleased with the outcome/recipe! That makes my day, truly!☺️. Thank you for being here, it means a lot. 🙏🏻. Have a lovely evening!!🤗

I made this with a little modification and it turned out great. I used 300 g bread flour and 200 g of whole wheat(spelt) flour. I was happy to hear that you are also in Florida, it gave me confidence in trying this recipe. Mixing the starter with water was a welcome change as it is similar to how I always make yeasted breads.

@MorningDoveHaven

2 күн бұрын

Hi Ellie! Oh, I’m so glad to hear this and happy for you! That’s great to know and I will add it to my Sourdough Recipe book to try sometime. Thanks so much for watching and taking the time to send me the comment, it really means a lot! I wish you all the best, and if you’ve subscribed thank you VERY much and welcome! I hope you enjoy the rest of your holiday and the bread, and if you have any topics you would like for me to cover in the future just send me a message.☺️☀️🍞🇺🇸

Your recipe is very much like mine with the exception of the starter, I only use 50g with the same amount of flour. If I might make a suggestion if you don't mind, next time try lamination using water on your surface vs flour. By adding flour, you're kind of defeating the purpose of sourdough because that added flour doesn't have time to be broken down. I suggest researching the foodbod method. All stages are done in the bowl including final shaping. I understand that you enjoy the lamination and handling the dough. I see you're adding more flour to the top before baking. Maybe try rice or semolina flour. Just offering some of my own well meaning advice being a sourdough baker for the last 4 years. Your bread looks really nice. Something else I might add, due to your weather you can reduce your starter amount to prolong bulk proof to avoid overproofed dough

@MorningDoveHaven

25 күн бұрын

Hello @DawnLovesYarn! Thank you very much for watching and for your comment, I do appreciate it. Interesting suggestions- I’ll look into them!😊☀️

@DawnaLovesYarn

25 күн бұрын

​@@MorningDoveHaven Thanks for being open to my suggestions. Some people can be very closed minded and reject other ideas​

@MorningDoveHaven

25 күн бұрын

@DawnaLovesYarn absolutely! The way I look at it is, aren’t we all here to learn and help one another?☺️ I know I am. I love learning, improving, and sharing- it brings me much satisfaction, fulfillment and joy! Thanks again Dawn.😊🍞

@MorningDoveHaven

25 күн бұрын

@DawnaLovesYarn by the way, I plan on working on a video to upload that includes many tips from my subscribers, so this is helpful to a lot of people, not just me. 😊

@DawnaLovesYarn

25 күн бұрын

​@@MorningDoveHavenI couldn't agree more

Come on PEOPLE, if you watched the video and learn trikes and tactics, the least you can is to Subscribe, Thanks.

You put forth a lovely video and your music was so peaceful and relaxing while watching I feel I am in a ZEN state right now. Your sourdough Boule came out looking just perfect. I hope you get more followers also.

@MorningDoveHaven

24 күн бұрын

Hello and good morning @mrgreenbudz37! Thank you so very much for your thoughtful comment.☺️. I want nothing more than to have my subscribers/viewers to have a place to come to to learn, relax, and feel they have someone here that has a true passion for helping others. To experience the fulfillment and joy of sourdough bread baking without feeling the pressures of “perfection”. Thank you, it is also my goal to gain more followers. If I reach my goal of subscribers and hours that people have watched my videos, I can create video’s Full-Time~something which is much healthier for me at this point in my life.😊 Please share my channel with others if you feel so inclined, it would be much appreciated! Have a beautiful day, thanks so much again, and welcome to my channel!😀☀️🍞

Wow. This recipe/ technique really works. Love the airy crumb. And crisp crust. Been making SD for years and this is so simple !Thank you for sharing.

@MorningDoveHaven

22 күн бұрын

Hello Eugene! Thank you so very much for taking the time to comment on my video and recipe!🙏🏻. I truly appreciate that and for watching my video. I’m so glad you found value in my content, and I do hope all of my future videos do the same! If you’ve subscribed, thanknyou and WELCOME! It’s great to have you here. Have a lovely day!☺️☀️🍞

Thank you Grateful to see not preheating oven. We live in Las Vegas and the thought of the hot oven preheating and summer temperatures! Making my first one today.

@MorningDoveHaven

12 күн бұрын

Oh SOO happy! So glad I can be of help-I feel your pain with living in FL!😄. I have been trying to upload my latest video to KZread for the last 24 hours and there have been a number of problems trying to get it published. However, I am hoping to have it visible on KZread by later today. It is an inclusion recipe with blueberry and lemon zest, seeing if my recipe can hold up to heavy inclusions compared with the traditional recipe. I hope get to watch it and enjoy!! If you’ve subscribed to my channel, thanks SO much, and welcome! It’s great to have you here! Have a super day, and enjoy your bread!🥰🍞☀️

Wonderful video! I have been struggling with my sourdough and am looking for something that will work for me without a lot of work. You make it look so easy! Anyway, fun to watch. I especially enjoyed the Montana video- Glacier National Park is one of my favorite places!!

@MorningDoveHaven

23 күн бұрын

Hi Lisa!! Wow!! Thank you SO much for all of your kind words!❤️ You just made my day.🤗 I couldn’t be happier to know I am helping someone out in their journey. How long ago did you start? And thank you for the feedback in the Glacier footage!☺️. No one has mentioned anything but you, so I e been wondering if it’s been received well or not. Yes, Glacier is amazing! When were you out there? We’re going back out next week, so when you see me in a dark wood cabinet kitchen in my videos, that’s where I am!😂

Greetings from Pacific Northwest Washington state. I lived in Homestead Florida as a kid. (Decades ago & between hurricanes!) Great video! I love the pace, tone, information & music. New sub here. 🌿🌷🌿

@MorningDoveHaven

23 күн бұрын

Hello @merryworld4776! Why thank you SO much for your lovely, kind words! I am sooo happy you enjoyed the video, as well as highlighting what you like- that helps me a lot in knowing what I can continue to provide in my videos for my favorite people!☺️. And a past Floridian as well!😀 I’m not quite sure where that is, but I will be checking that! I appreciate greatly that you’ve subscribed to my channel. Thank you and WELCOME! If you have any topics you are interested in that you would like me to cover at some point please feel free to let me know! If you know of anyone else who might benefit from my channel, please do share. I have goals I am working towards that will then allow me to create KZread content for my channel Full-Time, which would greatly benefit me. Thanks again!☺️☀️🍞

while am typing this, am listening to the beautiful music, I have just started my journey on pure yeast bread and pizza making,. and has changed some of my test baking going forward. thank you

@MorningDoveHaven

21 күн бұрын

Hello Sotitakeo! Thank you kindly for watching my video and taking the time to reach out to me with your lovely comment.☺️ I appreciate you watching my videos very much, and thank you greatly if you’ve subscribed to my channel. Welcome! I hope all of my videos support your new journey into the beautiful, bountiful world of sourdough baking, and I’m also so glad you’ve enjoyed the pleasant music as well.🙌🏻. I have some relaxing film at the end of my videos with some tranquil music as well if you’re interested. Thanks again and have a wonderful day!😊☀️🍞

I look forward to every video you post. Excellent work!!😍

@MorningDoveHaven

27 күн бұрын

Hello again @carolinelawson4726! Awww thanks so much!!! I sooooo appreciate your comments and that you’re enjoying my videos~have a wonderful weekend!!

Great video thanks, that's a fantastic painting your lounge 😍👏

@MorningDoveHaven

25 күн бұрын

Thanks SO much again @daveovenden9794! I hope you enjoy my upcoming videos as well.😊 Aww, thank you!!☺️ Enjoy the day!☀️

Good morning 🌞 I haven’t watched yet, coffee and critters first. Hope you’re doing well!

@MorningDoveHaven

27 күн бұрын

Good morning!! Thank you so much Lizbet! I’m doing alright except a glitch in the KZread system has made my last video disappear😟, I’m working with them on it🙏🏻 I hope you enjoy the video and that it is helpful for you~ stay in touch, have a wonderful day!!🥰☀️

Love it! Thank you

@MorningDoveHaven

27 күн бұрын

Hi @AbiePerez-hq1qr! Thanks sooooo much, so happy you enjoyed the video and I look forward to hearing how you like the recipe!! So nice of you to take the time to comment again, I truly appreciate it. I wish you a beautiful weekend, thanks again!☺️☀️

I thank you

@MorningDoveHaven

23 күн бұрын

Hello Linda! Thank you VERY much for watching my video and for sharing your lovely comment-it is appreciated more than you know! And if you’ve subscribed to my channel, thank you🙏 and WELCOME! Have a beautiful day!😊☀️🍞

Amazing how it turned out

@MorningDoveHaven

24 күн бұрын

Thanks so very much, I really appreciate it. If you’ve subscribed, thanks SO much and welcome! Great to have you here with us!🥰👏🏻🍞

I just baked mine this morning!! Great recipe, thank you!!

@MorningDoveHaven

19 күн бұрын

Hi Debbie, so thankful you put the recipe to the test and love it!! I really appreciate you watching and getting back to me.:). If you wouldn't mind, please share my channel with others that you think might enjoy my content. I'm working very hard to grow my channel and reach as many people that I can with the joy and self-reliance of sourdough baking! It makes me VERY happy to know I may be helping people.:)). Thanks so much again, have an awesome weekend!!

What a lovely and super informative video! I will be attempting to make this soon.

@MorningDoveHaven

27 күн бұрын

Hi @hollyprchlik173! Thank you so much once again for your kind words- I’m just so glad youre enjoying my videos, finding value in them and enjoying bread baking as much as I do!!! Let me know how the recipe goes for you!☺️☀️

Nice picture’s 😊❤👍🏼

@MorningDoveHaven

24 күн бұрын

🙏🏻🙏🏻

Very interesting!!! Turned out beautifully and looks so yummy!! Thanks for sharing!!!

@MorningDoveHaven

11 күн бұрын

Hello Colette! Thanks so much for watching my video and your comment, so kind of you! I’m very glad you found the video interesting and I do hope you give it a try! I also just uploaded my NEW video, it just posted a few minutes ago- involves inclusions of blueberries and lemon zest in my recipe, and compares how my recipe holds up to the inclusions compared to the original recipe which used the blueberries. It is SO delicious, I hope you give this one a try also!! If you’ve subscribed to my channel already, a great big thank you and WELCOME! I do appreciate you being here with me on my sourdough journey- have a beautiful day!☺️☀️🍞

A NEW Subscriber, very nice Video, very well put together, and PEACEFUL! I enjoyed watching your video in MT, my Brother lives there in Hamilton.

@MorningDoveHaven

20 күн бұрын

Hi there Becky! Thanks SO much for watching, commenting and subscribing to my channel. I truly appreciate having you here, and thank you for your lovely compliment!😊 I’m very glad you enjoyed my video- please do let me know if you have any topics you would like me to cover in the future. Have you been baking sourdough bread for a while now? That’s wonderful that you have family in Montana, it is such a beautiful state, we just love it! I will be taking a lot more footage to share in the next few days.🥰👏

Hi from Michigan!!!! I think that I am trying your method!!! The bread looks delicious!!

@MorningDoveHaven

27 күн бұрын

Good morning Yanette!! I hope you do try it and please let me know how it works out for you!☺️ My blueberry lemon inclusion video will have to be in a couple of weeks- I just came from the dentist right now from having a tooth extracted, and I already look like I’ve gone a few rounds with Mike Tyson!!🙃😄. No one will want to look at me like this, hahaha! It’s always so nice to hear from you. I hope you have a beautiful Spring weekend!☺️☀️

@ymrelang

27 күн бұрын

@@MorningDoveHaven morning!!! I will for sure try it in a heart beat!!! Just waiting when it’s ready in a video!!! Today, I am baking bruschettas sweets and regular. Sorry about you don’t feeling that well; however, I am sure you look beautiful even with a swollen face! After today, I will try today’s video bread! It’s just my Gringo and I here… so, I bake just once or twice a week! It’s always great hearing from you and watching your videos. They are very informative and calming. You too have an awesome spring week! I am in the woods this week; I wish you could see how beautiful it’s in here. This morning we had the turkeys and deer passing by our cabin and feasting on the new growth!! Blessings and warm hug from the Great White Michigan!

@MorningDoveHaven

27 күн бұрын

@ymrelang Oh that ALL sounds so lovely!!! Enjoy your time!! If you go to my description, you should be able to see my email there- send me a note if you’d like to exchange FB info or something- I have an idea for a future video and I’d love to see what you think!! And I do LOVE the woods as you can see if you watched my Montana footage at the end of the video. ☺️ Thank you for the blessings and warm hug, I can use it about now!! Haha- KZread mentioned a glitch in their system last night when i was uploading this video, caused last weeks video to DISAPPEAR!! I’m beside myself- so many people found it helpful, as well as I was responding to many viewers questions and such through that video. I have little hope that KZread will be able to straighten this out. Such is the life of a content creator I guess! Anyway, upward and onward as they say! Many blessings Yanette (spelling correct?) and have a lovely and happy bread baking weekend!🥰☀️

@ymrelang

25 күн бұрын

@@MorningDoveHavenI have to reply to you couple of occasions; however, my answers are not shown. I am trying again as a test.

@MorningDoveHaven

25 күн бұрын

@@ymrelang Oh, gee I hope they show up?! I did get your reply on the brownie “short”☺ How did your Bruschetta’s come out? They sound delicious! I’ve never made them.😋

I have never made sourdough bread you have made it simple for me to try and understand to make this. Thank you 🥰 Aloha🌺

@MorningDoveHaven

14 күн бұрын

Hello!! First, thank you very much for choosing to and taking the time to watch my video! Second, thank you for the lovely comment. Knowing that I am making it “easier” for my viewers to see the process and embrace that it isn’t as difficult as people make it to be makes me so very happy!!! I have found such unexpected joy in this process of making sourdough bread, that I want to share this experience with others to bring into their lives.🥰 I hope all of my future videos continue to have similar results to how you feel now, and that you enjoy many years of sourdough bread baking, as well as passing on this legacy to others in your family! If you’ve subscribed to my channel, thank you very much and WELCOME! It’s great to have you here on this journey with me. Have a beautiful day lovely!☀️☺️🍞

@user-ub2md5lo3u

14 күн бұрын

@@MorningDoveHaven Yes I made sure to subscribe so I don’t miss a thing ! I have my first sourdough bread in the oven and I can’t wait to taste this delicious and healthy sourdough bread. Thank you & ALOHA🥰💕

@MorningDoveHaven

14 күн бұрын

@user-ub2md5lo3u Hello there! I’m so excited for you!!! Let it wait a good hour before slicing in to it (I know that will be very difficult to do but it’s worth it!haha!) Please do comment on how you like it, I will be very curious to know-congratulations on your first loaf, that’s a big accomplishment!!👏☺️🍞

@user-ub2md5lo3u

5 күн бұрын

@@MorningDoveHavenThe sourdough bread came out beautiful & delicious!!! Thank you 🥰

Have you tried the reusable silicone bread matts from rosehill. They are great. Thanks for the video! Loved it.

@MorningDoveHaven

7 күн бұрын

Hello Annabel! Thanks so much for watching and commenting, I truly appreciate it ! I have seen them and they sure look handy! I know a lot of people love them! I just don’t know enough about the silicone at such extended length of time against the dough with such high heat. I’ve always been one to work with paper, wood, as often as I can. ☺️. Thank you for you kind comment, I’m so glad you enjoyed it! That is my goal always, and I do hope you enjoy more of my channel to come! I hope you have a lovely evening!☺️🍞

I really love this video and find it to be very helpful to see your process. I also live in Florida and have been struggling with getting the bulk fermentation time right. In the video, you said you let your dough bulk ferment for about 4 hours. Is this after the stretch and fold times? I have been leaving mine for about a total of 6 hours and I think I have finally found the right amount. Thank you for your videos! I look forward to new ones!

@MorningDoveHaven

27 күн бұрын

Hello @bluemoon2815! Thanks so much for watching, I’m very glad you enjoyed it and found it helpful.🙏. A fellow Floridian! Yes, I let it bulk ferment for 4 hours after my stretch and folds.☺️ Thats great that you’ve found the time that works well for you!! You’re so welcome, I love knowing we all can learn together, and that hopefully something I say or show in my video will help someone out whether with bread baking or even with something in another area of their life.🥰. Lots more to come-so if you’ve subscribed thank you and welcome!!! Stay in touch and let me know how the process works for you- have a beautiful day!☺️☀️🍞

Just finished watching. I fed my starter early this morning so she’s ready to go. However, I have a jar in my fridge that I was going to use for discard but I’m going to try it in this recipe. If it’s a success, I’ll update here. If it’s a bust, you won’t hear a peep from me. I’ll be too bummed 😉

@MorningDoveHaven

27 күн бұрын

Hahaha, I love it! Ok, Go for it!! I’ll be looking forward to seeing that message pop up from you by the evening!!😉😄🍞❤️

@LizbetPCB

24 күн бұрын

Two evenings have come and gone. It worked, but was ever so slightly over fermented, which was my ‘fault’, not the process’s. I had to leave the dough longer than recommended, because I didn’t plan well. Still, it’s a tasty loaf and we’ve just about finished it. No one else seems to have noticed, but me 🙃 Better time management will fix it next time, no doubt!

@MorningDoveHaven

24 күн бұрын

@LizbetPCB YAYY!!!🥳. So happy to hear! Thanks for the update, that means a lot.☺️. So glad everyone enjoyed it too! Thanks very much for being here and adding so much to my channel. Is it /May I call you Lizbet

@MorningDoveHaven

24 күн бұрын

Sorry about the lack of (?) at the end of that message- blaming on fat thumbs hitting the wrong key- again!!🙄😄

@LizbetPCB

24 күн бұрын

@@MorningDoveHaven Please do!

Lovely bread & you explain the process very well. You used a 6gt Dutch oven? I’ll be trying this recipe very soon.

@MorningDoveHaven

18 күн бұрын

Hello Diane! Thanks so much for watching and for your comment! It really means a lot.😊 In the video I believe it’s a 5 quart. I have a regular cast iron lodge that I use sometimes that I think is 6 quart. I’m so happy you’ll be trying the recipe! If you’ve subscribed, thanks so very much and WELCOME! Have a beautiful Mothers Day!💐☺️🍞

How many series of stretch and folds do you do? Just the one time? Thanks for the video!

@MorningDoveHaven

11 күн бұрын

Hi there Lynelle! ( I hope I have that right!☺️). First thanks SO much for taking the time to watch my video, and for your question and lovely comment! I do 3-4 stretch and fold sets, anywhere from 15-30 minutes apart. I will be experimenting with NO stretch and folds to save more time/energy and I will either let you know as a pinned comment here in this video, or I will do a very brief video about another time saver for my recipe- so be on the lookout! If you’ve subscribed, thank you very much, and WELCOME! It’s great to have you here- I will be posting shorter videos going forward with varied topics, I hope you enioy them and this recipe!🥰 Have a lovely Sunday!🌷☀️🍞

Looks great. Can you use just bread flour & get good results 😊❤❤❤👍🏼👍🏼👍🏼

@MorningDoveHaven

24 күн бұрын

Hi @silvermoon3486! I havent tested that, but I will this week- results could be better🤷🏼‍♀️, but I will post about the results for sure!☺️

Thank you for sharing this video. Your bread looks amazing! I have just taken my third ever loaf out of the oven so I’m still learning. I’m very surprised that you don’t need to feed your starter. 😲 I live in Australia and I’m wondering what the difference is between your all purpose flour and bread flour?

@MorningDoveHaven

19 күн бұрын

Hello Christina! Thanks SO much for watching my video and your wonderful comment! It means a lot to me.☺️ Yay! Good for you for beginning this fulfilling and amazing journey!! I’m so glad I can be here to help. I just love the fact that I don’t have to be worried about the timing of making sure my starter is at its peak of activity in order to make this recipe! The cold oven start makes me feel MUCH more comfortable when placing the dough inside of the Dutch oven- I’ve always been fearful of burning my hands/wrists during that process. With regards to the flours, the bread flour has more protein in it, creating a bit more structure and rise to the bread compared to the All Purpose flour! I’m so happy to have you here-if you’ve subscribed, thank you very much and WELCOME! I hope you enjoy all of my content to come. Have a lovely day, and here in the states tomorrow is Happy Mother’s Day!!💐☀️☀️

Is there an advantage to using all predominately all-purpose flour rather than 100% bread flour?

Hi, can you tell us what % of protein the all purpose flour and bread flour that you used here. I think that in the UK our flours aren’t as strong ❤

@MorningDoveHaven

23 күн бұрын

Hello Janet! Thanks so much for watching and reaching out with your question! It means a lot to have you here with me in this journey.☺️. I used Arrowhead Mills Organic Unbleached ALL PURPOSE flour, 34 grams of this flour contains 4 grams of protein. The BREAD flour used is King Arthur Organic UNbleached, and in 30 grams there is 4 grams of protein. I hope that helps! If you’ve subscribed thank you VERY much and WELCOME! I hope you continue to enjoy my content I bring to KZread!☺️☀️🍞

What is the temperature in your room? Blessings from Trinidad and Tobago 🇹🇹 which is in the Caribbean!

@MorningDoveHaven

24 күн бұрын

Oh how wonderful to have you join us from Trinidad!! If you have subscribed, thank you and WELCOME! It’s wonderful to have you!! The temperature in my kitchen is approx 75-77 degrees now, with the humidity in the air rising. I’m sure it’s plenty of warmth in your kitchen as well!!😃 Have a beautiful day and many blessings to you!!🤗☀️🍞

@susand.m3894

24 күн бұрын

That is very cold compared to my kitchen. I used an ice box or cooler , thermometer and a frozen bottle of ice to get a temperature of 25 degrees Celsius. I really enjoyed your video!

@MorningDoveHaven

24 күн бұрын

@susand.m3894 oh my! You’re very clever, good for you!!😃 oh, thank you VERY much- that’s what I want to hear☺️. If there’s any particular topic you would like for me to cover at some point, feel free to reach out and let me know!☺️☀️

Can you use sourdough discard for the unfed starter?

@MorningDoveHaven

4 күн бұрын

Hi there! Thanks for watching my video and for the great question! Yes, unfed starter is essentially sourdough discard. ☺️ I’m excited for you to try the recipe! I just got done about an hour ago perfecting my cinnamon crumb coffee cake using a whole cup of discard!🤤 I will have that video up in about 2 weeks. I’ll have sandwich bread on KZread in about 3 days so be on the lookout! If you’ve subscribed thank you very much, and welcome! It’s great to have you here! Hope you’re enjoying your weekend. 😊☀️🍞

@c2442l

4 күн бұрын

I subscribed and I look forward to more videos. Do you have any tips for scoring sourdough? Mine always seems too soft and it sticks to the razor blade so I can’t get a clean cut.

@MorningDoveHaven

4 күн бұрын

@c2442l thanks so much for subscribing!😊 If you haven’t tried this tip I suggest to give it a go: place your dough from the refrigerator after proofing time into the FREEZER for 30 minutes. Remember then to flour the entire surface of the dough swiftly, then when slicing with the lame, try to make cuts about a half inch in and pull on the lame. You might also want to try keeping a small bowl of water handy and do a quick dip of the razor into it, give it a shake to remove excess water, then do your cuts. This should do the trick! You don’t want to cut too deep or spend much time so the dough doesn’t lose some of its rise. I am still working on perfecting this myself, but having fun while doing it!! I do plan on doing a video all about scoring as well. I hope this helps and do feel free to comment about your results with my tips! Thanks so much for being here.☺️☀️🍞

Where did you get that ring that you cooled the bread on

@MorningDoveHaven

24 күн бұрын

Hi @beccaolvera1321! Thanks so much for watching and reaching out! It means so much. ☺️. I’ll post the link in the description below for you- more than likely other people are wondering as well!! Are you new to sourdough baking? If you’ve subscribed, thanks SO much, and WELCOME! It’s great to have you hear!☺️👏🏻

@MorningDoveHaven

24 күн бұрын

I just added the link!!❤️

Lovely video. Question…why is the salt added after the fermentolyse? Why not at the beginning? I’m sure there is a chemical reason.

@MorningDoveHaven

21 күн бұрын

Hi there Amy! Thanks so much for watching and your lovely compliment.☺️. Great question! There have been claims that adding the salt early on can affect the activity of the yeast in the starter. Some say it doesn’t matter, other’s say it makes a difference. I prefer to wait a bit before adding the salt to be on the safe side since the we’re beginning with an INactive, Unfed starter to begin with. So I dont want to hinder any activity of the starter. I wish I could say I had some other scientific information to support this at the moment, but I don’t. I will be looking into this further though to see how much adding the salt to the unfed starter from the get go does or does not affect the outcome of your boule. When I obtain any strong evidence toward adding the salt early on with the unfed starter, I will be sure to add that information within the next 2 videos I publish. Thanks for your comment/question, I really appreciate you being here! And if you’ve subscribed, thanks so much for that and WELCOME! Have a lovely evening!🥰

Do you leave the bread cold from the fridge when you bake it

@MorningDoveHaven

12 күн бұрын

Yes! It’s actually best to be cold or even freeze your bread after refrigerating for 20 min so it’s even easier to score your bread.😊. Thanks so much for watching! I just uploaded my next video but it’s been processing in KZread and has about another hour and half to go- but be in the lookout! It’s my Myth-Buster recipe with Blueberry and Lemon inclusions, so delicious!!🥰

I wonder is there a reason for using both all purpose and bread flour? Is there any difference if I just use all bread flour?

@MorningDoveHaven

23 күн бұрын

Hello Gisele and thank you for watching and reaching out with an excellent question! Using only bread flour, (due to its higher protein percentage) has the chance of giving you a gummy crumb, a tough/chewy texture, and even a dense loaf. However, according to my research, you may alleviate that by hydrating just a bit more in the recipe. I have not experimented with this just yet, so I say this with caution.😊 Thanks so much again, and if you’ve subscribed to my channel, WELCOME! It’s great to have you~have a lovely day!☺️☀️🍞

How much salt do you use?

@MorningDoveHaven

23 күн бұрын

Hi there Maryann! Thanks so much for watching and reaching out. It’s 10 mg of Redmond Real Salt- I find that the best. If you’re interested, I do have the link below in the description.😊 Welcome! I appreciate your support in being here-have a beautiful day.☺️☀️🍞

I haven't seen the cold oven start before. Can you explain the reasoning behind this method? Thanks.

@MorningDoveHaven

24 күн бұрын

Hello and thanks so much for taking the time to watch my video and reach out-great question! The cold oven start is beneficial 1. No need using electricity at 500* for 1 hour prior. 2. No risk of burning your hands or wrists placing the dough in a 500* Dutch oven ( if not doing the open bake method) 3. If you’re in a time crunch, just woke/walked in the door you put it straight in the oven and save an hour there. This method makes a huge difference for me. I hope that effectively answers your question! I will be trying this method in a few different recipes as well and will “ report back”.😄. Thanks again, I really appreappreciate your support and being here! Have a beautiful day!☺️☀️

Are you making strudel.?

@MorningDoveHaven

24 күн бұрын

No~ sourdough boule!☺️

Wow thank you so much for doing everything in grams, the measuring cups in the US are smaller than the measuring cups in Europe 🤔🙄😊

@MorningDoveHaven

25 күн бұрын

Hello and good day @daveovenden9794! You’re very welcome! Thanks so much for taking the time out of your day to watch my video and to comment! I’m glad you enjoyed and found value in it- that makes me very happy! And if you e subscribed to my channel- thank you and WELCOME!🤗 It’s great to have you here with our community. Have a beautiful day!😄☀️🍞

How much salt do you add?

@MorningDoveHaven

25 күн бұрын

Hello @lesleybeavan2241- thanks for watching and reaching out! Just 10 grams of salt (I use Redmond Real Salt, I personally think it’s the best). Thanks for being here☺️, have a great day!☀️🍞

Im totally lost and new to bread making. I can't seem to find the recipe. Im not great at conversions, so i need to write them down and use a converter. Can you please guide me to the written recipe. Thank you so much.

@MorningDoveHaven

23 күн бұрын

Hello there! I’m sorry you’re having some frustrations in these early stages of your sourdough journey- but this will pass.🙂. Thank you so very much for watching and reaching out for the recipe, you’ve brought something critical to my attention! I truly thought I pinned the recipe for everyone in the comments section, but looking there now I don’t see it! My sincere apologies.🙏 I will go do that right now so you will have the full recipe here.☺️ I am still working on increasing my tech skills here,😄, so hopefully soon I will have my recipes in a Google Document form that you will be able to print out for yourself. I wish you the best in each step of the way in your sourdough journey~ I know it will begin to click and you will be SO grateful you stuck it out!🥰☀️Take a look at my “Bake Bread with Me!” playlist- hopefully that will help you out a bit!🙏

@gattamom

5 күн бұрын

@@MorningDoveHavenI still don’t see the recipe.

I stopped using Dutch ovens years ago, they are heavy and dangerous. For equally good results invert a lightweight stainless steel bowl over a baking sheet. Easy peasy and no burns reaching into a screaming hot pot. And..stainless steelbowls are cheap at discount stores! No need to preheat. For a good crust mist top of loaf and inside of bowl with water before baking. I preheat oven for 15 minutes, bake covered for 35, remove bowl and bake for 10 more minutes.

@MorningDoveHaven

4 күн бұрын

Thanks so much for watching and for your comment! Yes, they are heavy and dangerous! The ones I have aren’t too heavy like the Lodge thankfully. I am going to try the open bake method soon and do a comparison video for everyone. I think that would be valuable for everyone and to then choose their method that suits them. ☺️ This is all great info, thanks for sharing! And if you’ve subscribed thanks so much and welcome!!☺️☀️🍞

By my calculations your flour averages out at 12.3% - hope that this helps UK bakers!

@MorningDoveHaven

9 күн бұрын

Hello there!! Thanks SO much for watching my video and for taking the time to comment and help others- how wonderful of you!! If you ever subscribed, I can’t thank you enough and WELCOME! It’s lovely to have you here a part of my channel. There’s lots more to come and if you have any topics you would like for me to cover please pass on a comment about it! Bye bye for now!☺️☀️🍞

Be nice 👍🏼 if you had a print out of your dough recipe. 😊❤❤❤👍🏼👍🏼👍🏼

@MorningDoveHaven

24 күн бұрын

Yes! I have to figure out the best way to go about that, that’s excellent, thank you!!!!’👏🏻🥰☀️

@ElaM__Christ_is_Life

23 күн бұрын

I think you could do a google document. Ruthann from Homesteading with the Zimmermans has all her recipes like that. You can check her out to see exactly which one she uses.

@MorningDoveHaven

23 күн бұрын

@ElaM__Christ_is_Life great info- I will def check that out, thank you for your help!🤗🙏🏻. Keep an eye out!☺️

You put black pepper in the dough? The dough looked sprinkled

@MorningDoveHaven

24 күн бұрын

Hello @KA-ts3le! Thanks so much for watching and commenting☺️. That’s the Redmond RealSalt, the brand I use that I feel is excellent. Is is pink with tiny flecks of dark- almost a pepper look to it mixed in-you’re right! Never thought about how that looks!😄

How much salt?

@MorningDoveHaven

22 күн бұрын

Hi Erika! Thanks so much for watching my video and reaching out. 😊 10 grams of salt- happy baking, have a lovely day!☺️☀️🍞

Where is the recipe?

@MorningDoveHaven

15 күн бұрын

Good morning LaDonna😊, thanks so much for watching my video. I pinned the recipe at the top of the comments. ☺️ I’m working on learning how to attach Google documents so that it will be easier for my subscribers to have my recipes. Thank you for your patience.☺️ Have a beautiful Wednesday, and welcome to my channel!☀️🍞

Help!!!!! After proofing for 12 hours, my bread did not come our easily. What do I do now???

@MorningDoveHaven

22 күн бұрын

Hello! When you say your bread did not come out easily, what exactly do you mean? From the Bannetton, from your Dutch oven?

@rburns9248

22 күн бұрын

​@MorningDoveHaven After proofing for 12 hours, I removed from the fridge to put it on the parchment paper to bake, and it got stuck. I really floured the babbeton too. I shaped the dough with some turns and tucks. It looks big still and has some bubbles on top. Now what should I do? Thank you

@MorningDoveHaven

22 күн бұрын

@rburns9248 So if I’m reading this right, it is “stuck” in the Bannetton despite being well floured? Did you place it directly in the Bannetton without the cloth liner? If so, that would be the problem. This situation hasn’t happened to me with this recipe, however it’s happened to me before with an Einkorn loaf. I pulled whatever was stuck off of the bannetton and pressed it into the top of the dough and popped it in the oven. I’m glad it still has its size! It may not end up looking like what we would have wanted, but it will still be delicious. Please keep me updated!!!😊

@rburns9248

22 күн бұрын

​@@MorningDoveHaven yes, I did not put the cover under the dough. Thank you so much for responding so quickly. I'm going to not make that mistake again. Lol Once again, thank you and I will let you know how it turned out. ❤😂

@MorningDoveHaven

22 күн бұрын

@rburns9248 Oh you’re MORE than welcome! I’m so glad I was able to jump right on and not driving! These sorts of things will happen~ I just breathe and know there’s always another beautiful loaf of bread waiting to be made and along with it another excuse to enjoy the process and the tasting!!😄☀️. I look forward to hearing!

Why not use100% bread flour?

@MorningDoveHaven

4 күн бұрын

The higher protein bread flour adds more structure and support to the dough as well as better rise, aiding to the use of an unfed starter!☺️🍞

Hi. Can inclusions be added to this recipe?

@MorningDoveHaven

8 күн бұрын

Hello! Yes they can! I just tested this out in my video I published 2 1/2 days ago, “Best Blueberry Lemon Sourdough Boule Recipe” with my Myth-Buster Recipe “putting my recipe to the test”! Take a look☺️. Thanks so much for watching and reaching out, I really appreciate it! And if you’ve subscribed, again, a great big thank you and WELCOME! It’s great to have you here! Enjoy the recipe and let me know if there are any topics you would like to see me cover in the future.☺️☀️🍞

@Xpysh

8 күн бұрын

@@MorningDoveHaven Thank you so much! I did subscribe and I'm going to make this blueberry/lemon sourdough recipe today! Thank you!!

@MorningDoveHaven

8 күн бұрын

Wonderful and thank you again!!☺️