FINALLY, a recipe i can do without this ridiculous 24-48 hour long business! If i want sourdough, i want it NOW, not 3 business days from now! Thanks so much for this, i can't wait to give it a try when my starter is ready!!

The winner may be was the last one as you said it was over fermentation,I think maybe the third method was the best one because we can keep it in the oven in the shorter time to get the same result as the second one.

I did make bread today - thanks, Ramon, your mastery and kindness are greatly appreciated.

Fascinating. It would be great to see the same kind of thing with cooler temperatures, maybe 15-22C - and more time of course, maybe 10-12 hours

75g of wholewheat flour is 15%, not 55% as shown on your phone app around 1.35.

I wonder if #3 had spent the banning time in the fridge it would have been the best one

Your a master for sure!

Love it.

Explains the importance of starter health and temperature, and the amount of fermentation.

Experimenting 🎉is the 🗝 of successful bread😊

Amazing MASTER ¡¡
kisses from Mar del Plata

Now that was fun to watch I love bread can't make bread have tried but it's fun to watch someone else Master it🥰👍🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

If you put dough in the oven with oven light on ,that would work for proving as well Thank you for this video .Great experiment

Thanks for your great video! I just realized, how i relaxed, when you turned down this annoying background music to hear the bred "talk"... I would prefer your videos without the music....👍

Thank you for the video @glutenmorgentven you gave us a more informative video that shows how you are generous in giving informations that surely every homebaker needs to know. Much thanks to you and may the Lord give you more blessings in doing this. Thank you!

Loaf 2 is beautiful...🎉
Meaning we can use waterbath for fermentation with speed. Thk u🙏 Ur video is really fun to watch💪👍❤

Excellent show. I needed this info much. Great.

Great informational video.  Nice to know there is a way to get a loaf of sourdough made when I have failed to plan ahead properly to start my three-day-sourdough process.  I see the loaf using water-bath fermentation looks very much like a loaf that went through the overnight refrigerator fermentation process would look - however it is hard to believe these quick-fermentation breads could have the same level of complex tastes that a long-overnight fermentation bread would have.

Sour dough bread

I learn a lot about sour dough from you 🙏🏼😊

I love when you do some testing.  Thank you., well done 👏