This is how you make your first and perfect sourdough bread from scratch. You will learn about all the tiny but important details enabling you to make beautiful naturally fermented bread. This is not just a recipe, this is a full guide looking at the why behind each step.
You will need to have a sourdough starter. If you don’t have one yet, this is how you can make one:
Links:
Get some of my starter Bread Pit:
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Learn more about different starter types:
View all my sourdough flow charts:
Bread rolls:
Rye sourdough:
Chapters:
0:00 Intro
1:27 Tools
2:23 The full sourdough process
2:58 Recipe
3:45 Flour categories
4:38 Wheat flour types
5:04 How much water for your flour?
6:09 How much sourdough starter?
7:13 Stiff sourdough starter
9:13 Kneading
11:34 Mastering fermentation
14:23 Make a round smooth dough
15:34 Stretch and fold
16:27 Shaping
19:13 Proofing
19:55 Baking techniques
21:03 Home oven baking tips
24:11 Scoring
26:57 Results
29:13 Common crumb issues
30:43 Thank you
#sourdough #sourdoughbread
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Saying “shape when doubled” is not necessarily good advice either. If your dough is 80° F and is doubled, it’s going to continue proofing in the fridge for up to 10 hours and overproof.
If your dough is 65° F, then doubled in size is okay because it’s going to quit fermenting much sooner than the 80° dough
At 80°, let it rise 30% then put it in the fridge
“Your starter will be ready in 8 to 12 hours” is not necessarily true. This depends on your feeding ratio.
A 1:1:1 ratio levain is doubled in 3 hours for me. A 1:3:3 takes closer to 8 hours for me (both at 74°). So having a ratio that gives your starter enough food to eat for 8-12 hours is important
So let me ask you. So you are saying, 10g of starter, day two take 10g of the first day starter. Day 3 take 10g of day two starter. what do I do with the 90% of the starter? Discard recipe?
Why does my bread gets over fermented when I put in the fridge for 12 hours ?
I'm glad I'm not the only person who obsessively scrapes all the dough off my hands to make sure that none goes to waste
I am confused, when you posted the chart on how to make the stiff starter, the posting gave the ration of flour/water for 24hrs then to refrigerate??? It isn't increasing in size, then you have it listed to repeat it again?
Yoir method is too complicated for old foggies like me. I am 88+ , still bake my bread. I do not buy store ones. I use No Knead method, wfich works out fine for oldies like me. Anyway thanks for your great effort in trying to simplify sour dough baking. In India we have a variety of sour dough method, when we make NAN. A flat bread. Weprepare the batter previos day, in home made yogurt,& water,no yeast, with very little salt. next day in Tandoor (Famous for Tandoori Chicken), we make a tear shaped flat bread , using only our hands. Apply water on one side, & stick that side of Nan, in the wall of tandoor. When water dries up, it falls of red hot coals & puffs up. we remove it with iron rods. I was keen on learning sour dough metod .
Is it ok to insert a oven temp pri e into the dough when starting to bake or no????🙏🙏
I'm a little confused as to Proof on counter vs fridge. How long do I leave on the counter before baking? I left mine on counter for 6 hours then in the fridge for 8-9 and baked .it was very sticky and heavy. Only able to use toasted. Gummy type consistency . One video says to let bulk furment for even longer 20 hrs?
Just made this bread. Great recipe! I have been baking sourdough for a few years and these loaves are the prettiest loves I have ever baked. Thanks.
I will name mine " Bread Pitta"
In calculating hydration I thought you include water as part of starter
As well. Not clear on when you are doing a bit of shaping, folding prior to bulk fermentation? During? After a wait? You put sample in container and then do you do some shaping?
And after fermentation you shape and then proof? How long do you proof? Do you put in freezer while oven preheats? If you have it in fridge overnight do you put in freezer or take right out and bake?
Hello and thank you for the detailed recipe. I followed the recipe to the letter , followed the flow chart( I was in IT all my life), used the same ingredients and the same amounts, and the same process, and the same oven temperatures, but my bread came out gummy- not flat, it did rise, but gummy – I have a very good starter, used bread flour(12.7% protein), my kitchen temperature is around 74 F (23 Celsius), just wondering what could be wrong. ( I already had 16 fails before this recipe)
Thanks a lot! When I saw a 30+ minute video about baking one loaf of bread, I was like “how much padding and fluff they put in it, a recipe video should be 5 min tops, I’ll have to scroll through it and play at rapid speed”, but yours turned out to be so information dense I had to replay several segments. This is quality.
"Excuse my German!"?? As I would say to people (Germans) when I was there: "Thank you for speaking my language, Because, I CAN'T speak yours!" (And the woman shot back: "well, you won the war!) Only issue is that I super fed my SD starter b4 I realized that it ONLY used commercial yeast!!
Wonderful, informative video! Two days ago I made your Sandwich Poolish Bread -with 2 year expired yeast packet!! – So GOOD!! Hard to stay away from it!
Thank you sooo much!
I often hear you mention, high and low gluten content in flour.
But how much protein do you consider high or low? Is 11g Protein per 100g considered average? Or is that low?
How much time should I let a freshly baked loaf rest? What if, when I slice it in half, it feels "humid" and looks kind of wet? I can't seem to get a "dry" looking crumb😢
Please make more visible receipt in comments of your videos. I
A time frame would be great especially for us beginners if you could please? I’ve not been having much success maybe my flour is too low protein. Thanks for help 😊
Thanks!
Danke Hendrick! This is the easiest recipe I've ever made. I'm retired from making bread in a grocery store. I made batches using 50lb bags of flour. Nothing I made there was close to this method, and it tasted bland. This bread is just what I want.❤
I used your tips and recipe and in 6:20 really came in handy! Such a blessing cus no doubt temperature really affect on how the dough develops. I live in Malaysia and no it’s like summer all year round… so decreasing the starter from the recipe works like charm! May you will be constantly blessed with this continuous knowledge that you have share globally 🌹
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