This is the process that I use to bake sourdough bread every day. I’ve cut the process down to a minimum while making sure that I still get a fantastic loaf of bread.
It’s not quite as speedy as my no-knead recipe but the crumb is a little more organised with less of a random open crumb.
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Avoid sticky dough:
CHAPTERS
0:21 Feeding starter
1:05 Mixing the main dough
2:50 Quick knead
3:07 Stretch & Fold
4:55 Shape
6:18 Scoring & Bake
#sourdoughbaking
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36 Comments
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Nice video. What stone are you using in your oven?
Where's "the wife" while all this is happening?😐
Thank you for all the information. I am just starting out and I have a problem. When I first mix the water and (whole wheat) flower, it gets incredibly sticky. I can hardly even get it off my hands. And it never seems to become an actual elastic dough. I don't want to give up, but I feel like it sometimes. Any tips?
Dude, you rock! I have been baking all of my life, but using your techniques, this is the first time I have made sourdough successfully. Thanks!
Wow this is great. thank you so much for your easy to follow tutorial. i love SD bread and made my first last week following another you tube channel which i found a little too complicated. I've ditched that and will be following this recipe from now on, sooo much easier. Thank you for making my bread baking easier. Looks fab, can't wait to try.
oh, wow! less than 30 mins for bread. I have 16 hours awake and 8 of those are working. Only 1/16th of my live entirely dedicated to making bread is a bargain.
mate I need a recipe where I want to bake once a week, I don't eat that much bread
LESS Than 30 Minutes of anime time it took you 3 fucking days to bake one bread you sir have too much free time on your hands just go to tesco and get the same thing for £3
After kneading the bread until it passes the window pane test and then letting it rise for 6 hours, is it possible to go ahead and bake? Or is it necessary to let it proof overnight in the fridge? It would be nice to complete all in one day.
I am at 3,000 ft above sea level. This seems to mess with recipes, will it make a difference with bread?
Yesterday I made this bread recipe. Exactly as I saw in this recipe ( I watched video four times and took notes. I noted times for dough to rest etc. I thought it was going to turn out perfectly but after placing in the refrigerator over night it had risen more looked beautiful but the dough flattened out as I waited to put it into the preheated oven.
Will try again but not sure where I missed it.
I have been using your recipe for about a month but we do not always need daily loaves. Any hints on how to preserve the starter if I need to skip a day or two?? I do have some starter in the fridge but the hydration is different…
It's not fermenting, it's proving.
What's the difference in cooking with and without the lid? My crust ends up being beautiful, but the inside seems underbaked so I'm looking how to adjust the baking time and temperature.
Thanks for your video, I can’t wait to try it! Do you cover your banneton basket when you put it in the fridge?
is no one going to ask what he's using a whole loaf a day for ??
Hm, would like this recipe converted please (we use cups and Fahrenheit ) what brand would be a good strong bread flour? Thank you for sharing this. I make sourdough bread weekly but I’m not thrilled with my results.
Yes! My bread finally sprung using this method! 🎉 I’m so proud and happy!
This video is supposed to teach us…what is starter..I just lost 8 min of my life…WHAT IS STARTER
What temp is your bread when you take off the lid
All of us ha e different ovens often wonky but temp at that point is an anchor
I need to try this recipe! Thank you for sharing your routine and how you find time for baking your own SD, because we all know how time consuming this is. The trick is to plan your day and the baking around it 👌🏻
Excellent video and of course: excellent result!
I manage to get quite some almost-equally good results but in less than 7 min of total working time, have you tried to make the "zipped" version of one of your recipes? I would love to see a video on that 🙂
Rather than fermenting in the fridge overnight, could it leave it at room temp for a slightly shorter time?
How long after it cones out of fridge before you bake?
Thx great video
Genius!
Nee…. fucket.. way to much work and time spent on this. Go and buy a sourdough bread!,,
Hi, nice video. Just wonder if using this sourdough method you get a sour or non sour starter, so it could be used or not for pastry, brioche and so. Thank you.
Yes but what is starter?
been wanting to make sour dough bread for years…im starting with a brand new starter im guessing it may take some time before its perfection…thank you for sharing your time and expertise…stay blessed
Hi there 👋🏻
I am into all your words as a beginner on my 'baker-journey' tnx a lot for being so passionate n highly an expert on this field!
Could u pls help me out on 'why my loaf ain't really expand it's size after baking' ?! 🤔
It's my 5th sourdough loaf i have made followed by all your instuctions bu somehow it does not get that 'spheric' as i belive it suppose to be.
Thank you so much!
hi @Culinary Exploration. Thank you for the recipe! I'd like to try and bake sourdough buns. So essentially taking your recipe and instead of baking a loaf, dividing the dough into 8-10 equal pieces. How would that impact the baking time? Considering the fact I don't have a dutch over, would it remain 20min at 480F (with a water bowl) and 25min at 430F? Thank you!
Do you need the scrapings left in the jar or can you start with just 55 gr flour and 55gr water for the starter to be ready?
Can’t find hydration calculation chart whereabouts do I need to look
I have a question… What is the pan/pot that you use to cover the bread when it is in the oven? Please give me the link to wherever you bought it. Thankyou!!
Thank you very much. I know the cook must make money but it takes ages to get to what you have done! Thank you !