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Dave Mott
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Dave Mott

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Nice Mark!! Looks like you are having a great time.
Teaching master classes in Russia = Awesome!!
Cheers!!
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+Dave Mott Yes Dave, it was truly a great time and the people were incredibly hospitable, enthusiastic and kind. ;)
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Dave Mott

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Awesome as always Mark!!
How long do you proof them for and at what temp??
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+Dave Mott Thanks Dave! After the mix they're in the fridge for 36 hours at about 35F. After the preshape they proof for about an hour at 80F, then after the final shape another hour at 80F.
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Just made it tonight. Amazing! Loved the sausage! Thanks again Chef John!
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Hey Jacob. I checked out your video on the baker's percentage. Thanks for that! It's making more sense now when it comes to creating my own bread and keeping a consistent product. I have a question for you about the recipe above. Based on a 70-2 bread dough, how did you get 275g of warm water and 20g of salt, based upon 500g of flour. I take it has something to do with adding 500g of poolish starter for a quicker rise, but I'm not sure where that 500g of poolish starter comes into the equation. In your bakers percentage video you said that a little bit of starter won't effect the calculation, but does 500g of starter effect the calculation? Thanks so much. Cheers!
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+Jacob Burton
I got it!! AMAZING!! Thanks so much. That's makes so much more sense. I have been experimenting with different amounts of starter with different bulk fermenting times. I'm using your poolish starter recipe which I really love, the 100% hydration. My starter turned out great, ever since you converted me a few weeks ago. And I named him Bubbles. HAHA!! Now I can rock out the new calculations and really hone in on my bread baking skills. You rock Jacob! Thanks again! Cheers!
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Dave Mott

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Thanks so much Jacob! Really great video! I've been baking bread for about 2 years using dry active yeast, and have yet to try a sour dough starter. EXCITING! I just finished mixing the ingredients. Now I wait. I'll let you know how it goes. Cheers!
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+Dave Mott
Great! will check it out :)
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Dave Mott

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Hi Bruno,
Tried your recipe. Excellent!!! I did your log technique. Loved it! Very cool.
Making a new batch, this time 50% Spelt, 50% All Purpose. Love the nuttiness of spelt, semi-sweet chips. We'll see how they turn out.
Thanks so much! Love your site and recipes!
Cheers!
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Hello Babette. Great video! Thanks so much! I really like how you took your time to break down the steps, and other important information. Especially the window technique to check your gluten structure. That's a new one for me. I'm going to try it out. Cheers!
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thanks a lot, Dave, I'm glad it's useful.
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It's not working for me either. Tried saving and refreshing with no luck. It's now not even letting me change the thumbnail from one of the original 3 selections that it offers you when your video has been downloaded. Any help out there??
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Hey Derral. Thanks so much. It actually took a couple of days to change. Crazy eh! But it worked. Your video's awesome!! Thanks again! Cheers!
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Dave Mott

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Hey Jacob. So I moved on from making the sourdough starter to making the "Sourdough Country Loaf". WOW!! What a difference. I didn't do it exactly like you did here. I modified it from my own version that I have been using for the past 2 years and it worked great! It tastes so good. I loved your stretch and fold, and tension pull techniques which I used. They worked really great. I love the tension pull. That's a new one for me!! Exciting to make this classic loaf, old school style! Thanks again so much for all your help and your amazing videos. Could I send you a picture of my first sourdough loaf? If so, how? Cheers!
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Hey Dave, glad you enjoyed the sourdough video. You can post an image on my forum, over at StellaCulinary.com/forum. Looking forward to checking it out.
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Dave Mott

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Thank you so much Allrecipes!! I just made it and added it on top of the brownies that I also made from your recipe. AMAZING! Did it ever boost up the sweet factor! Holy cow!! I put them in the refrigerator to firm them up. Chocolate Buttercream Brownies. OMG!
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Sounds amazing!!
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