This is the best and most complete sourdough bread recipe You ever need, consistently rewarding you with world class beautiful and tasty sourdough bread every time. Everything is done from scratch, explained in detail, easy for you to follow leaving no questions unanswered. This masterclass looks at the recipe as well as the why behind it. That way you know how to adapt when things go sideways.

Recipe for the dough in the video:
– 400 Grams of all purpose flour at 10% protein
– 100 Grams of whole wheat flour
– 325 Grams of water (65%). If you have 12% protein flour, consider 70% water.
– 100 Grams of rye starter (20%)
– 10 Grams of salt (2%)

Regarding the coil folds a couple of you have asked how many should be done. Don’t stress yourself about it. You should coil fold whenever you see your dough flattened out quite a lot. I have a no-knead video where I skip them completely which is great if you don’t have time:

Written version of the recipe:

Flour I am using:
Blog article on different flours in Germany:
Drax Mühle Manitoba flour 14% protein:
For ze Germans – T550 at Rewe 11-12% protein:
Mulino Padano 15% protein:
Strong whole wheat flour:

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Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height):
Cooling rack:
Digital kitchen scale:
Dough scraper:
Dutch oven for batards (Challenger Bread Pan):
Dutch oven round (Lodge):
Dutch oven with glas lid (Brovn) – BREADCODE = 5% off:
Infrared thermometer:
Loaf pan (30cm length x 12cm width x 9cm height):
Loaf pan with lid (34cm length, 13cm width, 12cm height):
No stick spray (vegetable based):
Oven gloves:
pH meter to check acidity:
Weck starter jars:

Useful videos:
Debaked ep. 1 – Pizza journey to Napoli:
Debaked ep. 2 – Journey to a flour mill:
Discard starter bread:
Fermentation time table:
Make a sourdough starter:
Make your starter more active:
Recommend sourdough bread recipe:

Chapters:
0:00 Intro
1:17 Tools required
2:03 Flour composition
3:55 Autolyse
4:53 A note on your starter
6:23 Incorporating your starter
7:44 Fermentation table
9:03 Adding salt
12:20 Windowpane initial kneading
13:20 15 minutes rest
14:20 Bench kneading
17:30 Extracting Fermentation Probe
19:00 Coil fold
24:30 Fermentation probe ready
24:54 Banneton preparation
25:24 Preparing for shaping
25:55 Shaping
29:30 Proofing stage
31:40 Freezer hack
33:30 Baking in a dutch oven
34:20 Baking without a dutch oven (preferred)
35:20 Scoring
36:30 Baking
37:20 The result
38:50 Tasting
39:30 Outro

#sourdough #sourdoughbread

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