Dan shows Julia how to make simple sourdough bread from scratch.
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Not happening. Walk down 4 blocks and buy warm fresh sourdough for $2. I'm done.
BTW, I don't know what you all think the definition of "easy" is, but this ain't it.
I love sourdough bread and always buy it from the store, would like to make mu own starter, is there a quick way to do this?
I am really disappointed ATK left this video up. They have changed this recipe so significantly this video really doesn’t even apply anymore. Bulk rise is totally different, flour type is different, and baking method is different.
It’s not really the same recipe at all.
Is it possible to add other flour, gluten-free, instead of regular all-purpose flour?
A guy on tiktok named cuzzi tried to pass this recipe off as his own.
But there were some notable differences. He didn’t make a sour dough starter, he only let the dough rise for 2 hours, he didn’t proof the dough in the oven with a tray of water, he didn’t score the bread, and somehow …..
it magically came out looking exactly the same as ATK’s.
I think Cuzzi got some explaining to do 🤨
Oh! And he cut into it while it was screaming hot.
I did everything they said, but five days into the two week feeding, it started to get really thick. I only put in 2.0 of flour on the sixth day in hopes of reversing it so it wasn’t so thick.
If anyone out there reads this, can you please tell me if I messed up my starter by doing this, and why it got thick on me, maybe over stirring in the flour???
Putting the loaf into a cold oven really works!! I have been using your simple easy way to make sourdough bread for six months. Always perfect loaves. Think of all the electricity I’ve saved by NOT preheating the oven and Dutch oven to 500 degrees!!
Wow, I could almost smell that bread when it came out of the oven. Thanks Dan and Julia.
The bread looks great & I want to start making it. So surprised that I have to pay to get the starter recipe.
7:53 If you don't want it to dry out, why do you cover with plastic, instead of letting it get the humidity from the water below?
I've never made sour dough because of the time commitment. But I think Dan has changed my mind. I'm definitely going to make this and find interested neighbors that want some starter
Yo mine smells like really really strong parmesan foot cheese after the 3 day sit and one feeding 🤷🏻♂️🤷🏻♂️🤷🏻♂️
Natural yeast comes from the starter grains used, very much less from the air.
Start a trend, use metric. Don't use a volume measure for salt, always use weight.
What can you use if you dont have a large cast iron dutch oven?
I made the Cold Oven Pound Cake from Cook’s Country yesterday to take to work. It was wonderful…except the dead center was a little gummy. No problem, I’ve had that with most of my pound cakes over the years.
So thanks for teaching me that it’s because I’m too impatient to let it cool for 2 hours to finish the cook job. Lesson learned!
Can’t guarantee I’ll wait, though 😉
Not bad. I’ll try the cold start .
I freeze my discarded starter and save it for pancakes.
Looks burnt to me. I prefer a sourdough not so dark.
Sour dough bread
Just tried your technique – I have been having dense loaves – mine today was even flatter than usual – after the 12 hour rise the dough had risen wonderfully but was very sticky – still sticking after the oven rise – what did I do wrong?
it works amazing!!! I DID MADE THE SOURDOUGH BREAD I AM SOO HAPPY
Such an involved process, it’s a thing of beauty though. Bread 🥖 looks delicious.
Do you leave the starter on the counter while you are feeding it? Or put in fridge?
Just came back to Florida from San Francisco. I wanted to bring that Boudin sourdough home with me!
Hi, I am curious; if you do not have a starter; can you just put Flour, Water, Salt in a bowl; and just let it naturally ferment for a couple of days or say; and then bake it. Will that work for an edible healthy sour dough bread; or do you need to have a starter? Thanks
I loved it and I am going to make this!
One question I am not sure about . . . how long after you feed it can you use your starter in a recipe? For example after if I fed it two days ago and I want to make sourdough bread, do I need to feed it again or can I use that starter without feeding it?
The bulk fermentation in the bowl worked beautifully. I formed it and put it into the pot, placed it into the cold oven and it sadly went downhill from there. I set my timer for 1 hour 40 minutes (instructions state 2-3 hours) Thought it better to go for less time and I could always add more. I didn't think it was ready so I added another 1/2 hour. I'm thinking that was too long because the loaf had split/separated on it's own and somewhat deflated 😥 I baked it anyway and it still tastes pretty delicious but instead of a nice tall loaf I have a rather short, squat loaf. Next time I will keep a better eye on the oven rise. Honestly I was pretty darn happy that I made a good starter my 1st time out!
Dan is so cute, I love when he makes something! This bread looked SO good!!!
I just started making a sourdough bread. It took a while for the started, but the read is so good. This is a good video.
What kind/brand and size of Dutch oven was that?
my dough is way too wet and sticky after the rise in the oven. it has stuck all of the parchment too. should i start all over?
Does anyone know how many quarts the Dutch oven was in this presentation?
Awesome 😎
The recipe in the cookbook (2021 version) is so different (and a bit more complicated / drawn out) from this one!
So this is authentic because no yeast is used, just the starter that serves as yeast?
I was successful all the way to the oven proofing part and it did not puff up as much and when I tried scoring it, it did not split apart. I must've overworked the small kneading part before putting it in the oven to rise hence I lost the rise. I ended up making two pizzas out of it and wow. It was incredibly delicious! I am attempting today to make the loaf and I will not overknead to lose all the bubbles. 🤞🤞
I found there is a way to get a great crust without a Dutch Oven. – https://youtu.be/15bZ1-UpzkY
I would suggest ordering a sour dough starter from King Arthur to save time.