The Ultimate Homemade Sourdough Bread
Fermentation Friday, much belated but here! Making Sourdough bread at home is much easier than it looks once you get it down. This is not one of those recipes. Long story short, you guys asked for my advanced version, so here it is. It’s all about Technique.
*We won Saveurs Best Food Video and I am just so grateful, thank you guys again!*
Recipe:
The Bread Proofer I use:
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This recipe is absolutely hardcore
Another Level cooking 👌
Challenge accepted really want to try that
wow… this is really complicated. Please publish some other easier bread recipes. I love the dinner rolls and they turn out perfectly, but they are about my speed! lol.
When incorporating the levain and the autolyze, it’s so sticky that 100% is on my hands. I have to use more flour, which ruins everything. Not sure the proportions are correct—difficult to work with and impossible to work with are measurably different.
Anyone know a link for the combo cooker he used? Or the sizes?
Can you give us tips on freezing a couple prepared loaves for baking later? I love making bread, but sometimes we run out of time and still want our homemade bread. I would love it if you could add that kind of tip to all of your videos – because I love your "unapologetic" truth that good food takes time: it's still nice to know that when life runs fast I have back up plans I'm the freezer ☺️ though, not junk
I wanna be touched like the way he touches that sourdough bread
Is it normal, that when doing the slap and fold the dough feels less and less sticky, but when you just stop for a second it immediately is super sticky to the counter and hands again?
Also i couldn't manage to drag it on the counter to make a nice ball cause it was sticking to much. That only kinda worked after i had buttery fingers.
If you thought making sourdough bread is way too much work, this video just confirmed that 😂
I had been struggling with sourdough bread for a while and this recipe finally did it for me, great bread first try 😋.
Thank you Joshua I love you
Make a grilled cheese with it.
Can someone explain the Bee Roll reference for me, please??
Hi, I wonder if anyone can help or have a suggestion. My dough is always bit soggy therefore I can't do it shaping and goes flat… why why why😭
Is a slap and fold necessary if stretch and fold is going to be done?
me 15 seconds in- nvm, I'll just buy it
I never knew sourdough bread was this complicated to make, But complicated inspires the shit out of me.. hope mine looks a fraction as good as yours, Thanks josh
Dude i gotta hand it to you man, i NEVER subscribe to videos, but I did and happy I did, your videos are fantastic. I was going to go to culinary school when I was looking at colleges, and was talked out of it. 20 years later, You've helped me refind my love in baking, so much so that I bought my very first kitchenaid stand mixer. So, thank you for all that you do, the fun and information and easy to understand science of it all, you clearly have a love for baking, and you made me fall back in love with it all over again, so thank you <3
3:35 fancy salt.. or fine sea salt? 🧐
Hey Joshua – I'm halfway through your starter guide and seeing much more success than my previous (3) attempts using other starter guides… My question is about your actual bread recipes. Can I use a stand mixer, or do you get that much better results by hand? Thanks!
I'm trying this right now and my dough is sticking like a f*cking spiderweb… I don't think, this is gonna work 😕
Making mine today first time. I noticed a lot of disparity between this video and the recipe on the website, most notably the quantity of water added to make the dough. The video and recipe calls for 740g, but the recipe states to add only 580g to the dough, reserving 100g on the side to wet your hands with. Added together that does not equal 740g, and I'm left guessing how much water to actually add.
It's a minor thing, and I've worked with bread/dough before, so I could probably tell if I need to add more water to get the dough just right, but would be great to fix the difference on the website recipe!
I’ve got Josh’s cookbook (best cookbook EVER. I’ve learned a lot), but it’s nice to have these videos to come back and reference.
A looot of work, I rather go to store 😯
does it can be done with out cold proof??
I'm trying to find the glass cups with the glass lids. Does anyone have a source? Thank you.
Please read until the end for a great tip:
I'm still fairly new at making sourdough and have been producing some great loaves but I was ready to move on to something with higher hydration. My first go at this recipe didn't turn out perfect but it was much better than I anticipated, so thank you for the easy-to-follow recipe directions.
Now onto the tip – I didn't preheat my oven at all for the first loaf and it baked perfectly. I never preheat my oven to bake sourdough. I simply put my loaf into my Dutch oven, put it in the oven, set the temperature to 430° F, and then set a timer for 55 minutes. If the crust needs a little more time, I remove the Dutch oven lid and let it bake until the crust is as dark as I like. This cold-start method saves both time and energy.