Bake the Perfect Sourdough Bread: A Step-by-Step Guide
You will learn how to bake sourdough bread that boasts a perfect rise, ear, and texture, just like you’ve always dreamed of.
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⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Kitchen Scale:
►Jar with a Loose Fitting Lid:
►Rubber Bands (for jar marking):
►Large Mixing Bowl:
►Flexible Food Scraper:
►Benetton Breadbasket:
►Dutch Oven or Cast Iron Combo Cooker:
►Bread Lame (or scoring tool):
►Oven Thermometer:
►Pizza Stone:
►Jumbo Zip Bags:
►Pastry Brush:
ALWAYS IN MY KITCHEN (affiliate):
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►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
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►Glass Storage Containers:
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►Our Dinnerware Set:
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⏱️TIMESTAMPS⏱️
0:00 – Intro & Sourdough Starter feeding
1:00 – Preparing the Bread Dough
2:15 – Bulk Fermentation Stage
3:26 – Shaping Your Loaf
4:34 – Final Proofing & Cold Fermentation
4:56 – Prepping for Baking & Oven Setup
5:14 – Scoring and Baking the Bread
6:32 – Cooling & Slicing Your Sourdough Bread
8:21 – Tips for the Perfect Crust & Texture
10:03 – Conclusion & Encouragement
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Where is your measuring flour …etc
I followed this recipe and OMG finally after I failed 100 times, this turned out so good. I also saw the video on how to make the sourdough starter. Thanks ❤
I followed this step by step except one thing I don't have the bannonton bowl I used a my mixing bowl. But it is not rising while in the fridge it's in there now going on 9 hours . What do I do? Do I just keep it in longer?
Try jalapeño and cheeses,,, so good
Where is the recipe
Hello Natasha. Is this 4-6 fermenting of starter the same as the longer fermenting methhod 6-9 days? Also, what are the measurements for the sourdough bread? I will give your method try. It is much easier to follow your recipes. I made your focaccia and it ws fantastic, really. Thank you.
What if my sourdough starter/levin does not rise in 4-6 hours? Should that mean that my starter is not ready yet to make bread from? Thanks.
Once you get comfortable with the basic process it's fun to experiment. I like to make a German style rye sourdough loaf, using dark beer instead of water or milk whey or even sauerkraut juice. Any of those will feed the starter – the yeast loves it, the beer and sauerkraut are already fermented. Sometimes I put 1/2 cup of cooked sauerkraut in the rye dough, too before the bulk fermentation stage. It comes out delicious! You can also make soft sourdough pretzels! Just imagine – sourdough sauerkraut pretzels… awesome!
How grams of flour and water for making the dough, you left that part out.
I didn't catch how much bread flour.
After using some of the starter do you feed it again before placing into the refrigerator? And how long after feeding it before I can refrigerate it?
Hi Natasha, do I let the dough rest for 4 hours and then do the stretch and hold or do I do the stretch and fold during the 4-hour rest window?
Do you maintain the starter everyday or weekly?
where does it state how much flour and water is required to make the dough?
How do you make the starter
Mine keeps coming out mushy! Followed all steps. Help please
It does not matter how many times I begin my starter. I am having trouble getting the perfect base!😢I
Can you make an Einkorn sourdough?
Any tips on why my dough just won’t rise after it is mixed? My starter is very active – it has tons of bubbles and doubles in size in only a few hours after every feeding, yet no matter what sourdough recipe I use it just seems to never rise during bulk and refrigerated proofing. It just seems to hate salt no matter what. Any other ideas? I use strictly controlled temperatures too, so I don’t think it is because it is too cold. Dechlorinated and unbleached flour too.
I can't find the exact measurements for making the bread …how much flour,water etc
Natasha, I used your sourdough starter recipe and created my own starter. Today, i used this recipe and made my fist sourdough loaf, and it turned out amazing. Thank you for sharing your talents.
Enjoying your videos. I’ve made your starter and see here, you are using 100 grams without deflating it. My question is, do you immediately refeed your starter after removing the 100 grams? Or do you let it rerise then feed. Thank you! Almost ready to make bread.
Just made my first Sourdough following your video. It turned out perfectly. Thank you I am now addicted. Your videos are great and so easy to follow. 🤩
Okay but how do you make the starter?
Someone remind me to come back to this video 😂 I need to buy a Dutch oven first
Can I use the same amount of wholewheat flour or do i need to adjust the quantity?
So scary……..
What is the measurements for the bread