| |

The Sourdough Recipe I Wish I Had as a Beginner

Byamazingfoodstv


Looking for a beginner-friendly sourdough recipe with more flavour and better nutrition? This country loaf blends whole wheat, spelt, and bread flour into a dough that’s easy to handle and bakes beautifully.

🧮 Get my free recipe calculator:

📕 The Recipe Blog:

👕 Get my I Aprons and T-shirts:

As an Amazon Associate I earn from qualifying purchases

source

Similar Posts

33 Comments

  2. Hello chef. Can’t thank you enough enough with this great recipe and method. I made today and it’s absolutely amazing. I followed the same recipe exactly, as well for your method following 2 laminations, which is my first time to do it. The result was superb. Great oven spring with wide open crombs and very light texture. Great crust as well. I just increased the hydration with 2% making it 70% hydration as my flours are very high protein content. Thank you again chef. I was really happy & satisfied

  6. At 8:23 you're mentioning baking covered for 20min at 220C. At 8:35 you say after you're removing the cover after 25 min. Can you specify the exact time?

    After this you mention baking for another 25-30 minutes, is this right? If yes, at which temperature do you bake? My bread would be too colored after this amount of time. With colored I mean really burned. Thanks in advance for your reply!

  7. This looks like a bullet proof recipe, I have been using your Sourdough Reboot recipe which has really worked for me. I also bought a cloche like yours to cover my loaf in the oven, instead of using a dutch oven. I wondered what size your baking stone is?

  9. yes! fructans give me that bloating and not gluten!1! now I eat 100% sourdough only few times a week and sigh I do not have to eat bad taste gluten free bad breads…other days I use millets sorghum ragi and kodo millets(should not be consumed daily) and rice and corn!!! now my ibs is going down!

  12. some tips if you're running in a moderately high temp climate (27-29c indoors) you should expect to lower your bulk fermentation time to 5-6 hours. In my experience the dough to should rise to only 30-50% as it would always overfement if exceeded the 6 hour bulk ferment. To adapt to this recipe, bulk rise to 4.5-5 hours then shape the dough into your basket and left it on the counter to rise for another hour before cold retard in the fridge.

  13. I think this is very similar to your old "hands off sourdough" video, which was the one that finally made it all click for me. Compared to that one, this seems faster paced, and less focused on smelling, observing and feeling, and a bit too fast paced for newcomers that want to crack the code. I do think the flourblend is better in this recipe!

  16. Just happened on your channel this morning, Phil. My lucky day!!! Have been having so much trouble with successful baking of sourdough but I think I’ve hit the jackpot this time! My starter is raring to go so I’ll be making this loaf sometime this week. And your voice – I believe I could listen to you read a telephone book and it would be sexy. Thanks, friend.

  26. I have been baking bread in Roasting Pans for going on two years now, and as I am trying to grow my business and scale up, I am trying to open bake and failing on every loaf. It's a little discouraging and humiliating. My loaves in DO or roasters are pretty nice. I picked up a used electric wall oven even. I have followed yours and many other videos on the open bake and it isn't rocket science yet here I am. Not sure what I am doing wrong at this point. Oven temp preheat 475F with a pan filled with Lava Rocks. Drop the temps to 450F as I slide bread in the oven. Pour a cup and half of boiling water into the pan and even give a quick spray in the oven and close it up. 18 minutes later, I open to remove the pan and drop the temps to 450F but the ear on the loaves always close back up and it looks like a football. Good spring and crumb but bad looing. So any advice from anyone would be welcome.

Leave a Reply