Roxanne Jelley
Region: GB
Monday 28 September 2026 22:59:00 GMT
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user3977356635251 :
345 grams?
2026-10-16 03:06:59
0
yuri✨ :
This is so beautiful
2026-10-15 04:21:21
2
danwfan :
Love this recipe! My bread came out perfect! Thank you!
2026-10-15 06:07:45
1
Terry Swegle :
I do 400g bread flour and 100g of high gluten flour, you're welcome 😁
2026-09-30 23:29:06
1
Vera Koutsaftaki :
How much time do we live to bulk ferment?
2026-10-11 05:59:50
0
Samron :
When I take my dough out of the proofing basket it seems to sag a lot more than yours done why could this be?
2026-10-04 08:17:54
0
Lone Bee :
Whats your fridge temp?
2026-09-29 21:13:17
1
Zandile :
How many cups did you use for flour and starter.
2026-10-01 08:24:07
0
nim :
What type of oven setting u use fan or the one with heat up and down? Or just down?
2026-10-01 15:54:29
0
Giulia_barahoxha :
thank you..i need to try
2026-09-30 11:29:44
1
Claire Allsopp :
Can you bake this same day? Or does it have to be left overnight 🙂
2026-10-09 00:11:07
0
What is going on? 🇨🇦 :
What’s your starter ratio?
2026-10-06 14:34:44
1
Nyx :
Would king arthur bread flour be considered strong?
2026-09-29 02:08:01
3
Paula :
Thanks Roxanne I do everything the same as that the only difference being that I add a splash of olive oil when including the salt so as to soften the crust.
2026-10-04 05:29:44
0
Libby - Recipes & Mom Life :
After I add the salt, do I go straight into my first stretch and fold or do I let it rest another 30 min?
2026-10-02 02:54:54
0
Kingstongyaal🇯🇲🇨🇦! :
If you forgot to add the salt is there a time you can still add it if you haven’t baked it yet?
2026-10-01 21:33:57
0
DFW :
Grams of water?
2026-09-30 03:16:01
0
DFW :
Excellent video. 🫶🤟🏼🔥
2026-09-30 05:05:15
1
Pete & Gerry’s Eggs :
that crust? absolutely healing 🫶
2026-09-29 13:41:11
1
Sandy Simon :
Thank you so much. I followed your recipe exactly and I just took it out of the oven and I think it’s gonna be a 10 out of a tent. Thank you for your time and effort to post that video too.
2026-09-30 18:36:11
4
Cynthia.Piedra :
Can you add timestamps? If not, at what time did you mix your dough and at what time did you pre-shape? I'd like to know your bulk fermentation time.
2026-09-30 03:12:50
0
thewhizkid4 :
You’re videos are so zen ✌🏼
2026-09-29 03:12:22
3
Arwen :
I like discovering new personalities from different places. 😅
2026-09-29 09:29:05
0
Jennifer Nett :
adding salt after the initial rest really adds more flavor and the texture of the bread is so much fluffier! I just know this loaf was amazing
2026-09-29 14:04:49
2
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