Comments on: Beginner’s Sourdough Bread (With Video) https://www.theperfectloaf.com/beginners-sourdough-bread/ Learn to Bake Sourdough Bread Mon, 25 Aug 2025 03:08:33 +0000 hourly 1 By: leonbet casino https://www.theperfectloaf.com/beginners-sourdough-bread/comment-page-26/#comment-45267 Mon, 25 Aug 2025 03:08:33 +0000 http://www.theperfectloaf.com/?p=1657#comment-45267 Passe deine Eins�tze bei LeonBet flexibel an.

]]> By: Beulah Valantas https://www.theperfectloaf.com/beginners-sourdough-bread/comment-page-26/#comment-45164 Thu, 21 Aug 2025 15:23:22 +0000 http://www.theperfectloaf.com/?p=1657#comment-45164 Do you have a book on your "the perfect loaf" pictures & direction of making sourdough bread?

]]> By: Jack https://www.theperfectloaf.com/beginners-sourdough-bread/comment-page-26/#comment-45123 Tue, 19 Aug 2025 22:07:03 +0000 http://www.theperfectloaf.com/?p=1657#comment-45123 Hi there! I am struggling with over-fermentation(I think) as I live in a hot and humid climate. My dough was a lot more slack than I expected it to be, so I'll try again using a bit less water. But in terms of bulk fermentation, how long should I expect it to be in comparison to what you've mentioned in your recipe? Or should I do a shorter bulk fermentation and skip the cold proofing and go straight to baking in the evening instead of the morning? I am really struggling to find a guide on what exactly to do in a humid environment!

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]]> By: Zahra https://www.theperfectloaf.com/beginners-sourdough-bread/comment-page-26/#comment-44823 Fri, 08 Aug 2025 21:35:16 +0000 http://www.theperfectloaf.com/?p=1657#comment-44823 In reply to Zahra.

@maurizioleo:disqus Also in one of your posts I read you live in high elevation area. I am wondering if the bake times in your recipes are based on your location and I should be reducing it if I live near the sea level.

]]> By: Zahra https://www.theperfectloaf.com/beginners-sourdough-bread/comment-page-26/#comment-44798 Thu, 07 Aug 2025 21:19:35 +0000 http://www.theperfectloaf.com/?p=1657#comment-44798 Hi Maurizio 🙂
Thanks for all these wonderful tutorial and detailed instructions. I just finished baking my first two loaves based on this instruction. It turned out beautiful I think (I have not cut into them yet, there are cooling off right now). I have some questions:
1- It seems like the lavain is left uncovered, right? I noticed mine formed a dried bit on top after leaving uncovered inside my oven.
2- During the preshaping, my dough spreads out more than yours from what I see in the video and it also seems like my dough is sticker than yours from what I could tell. Is this a sign of overhydration? (I used king arthur bread flour instead of artisan bob)
(FYI: I get a Network Error while uploading the photos of the bread)
Also I lowered the time for the second loaf to 20min/20min instead of 20min/30min that I baked the first loaf

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