Welcome to Your First Sourdough! When I started making sourdough bread a decade ago, I had a lot of questions and a LOT of failures and could have really used a step by step video to walk me through an entry level loaf. This video is just what young-Brian would have wanted. The lower hydration makes it easier to handle and more sourdough starter ferments the loaf faster so it takes less time to make start-to-finish. This is a perfect place to begin your sourdough journey. We can get into higher hydration and silky open crumb in the future. For now, we’re talking about an awesome, tasty, rustic sourdough loaf that anyone can make, even if you’re an absolute beginner.
▶️Check out my sourdough starter video here:
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📸INSTAGRAM:
🔪MY GEAR
9″ ROUND PROOFING BASKET (FOR BOULE):
ESCALI DIGITAL SCALE:
INSTANT READ THERMOMETER:
5.5 qt LE CREUSET DUTCH OVEN:
PIZZA PEEL:
MY FAV STAINLESS BOWL:
STAINLESS BENCH SCRAPER:
BREAD KNIFE:
BREAD LAME:
RECIPE:
*i’ve listed measurements in grams and volumetric, but i HIGHLY recommend using gram measurements as listed for the best results*
1. Build the Leaven
•100g room temp water (78 F/25 C) or 1/2 cup
•25g or 1 TBSP ripe sourdough starter
•100g or 1 cup all purpose flour (11.7% protein)
Measure water, sourdough starter, and flour into a high sided container and stir to combine. Ferment, covered, at room temperature for 12 hours.
2. Mix the Dough
•310g water (92 f / 33 C) or 1 1/4 cup
•200g or about 1 cup leaven or (from build stage above. 25g will be left over to propagate your future sourdough starter)
•400g or 3 1/4 cup purpose flour (11.7% protein)
•50g 1/3 cup whole wheat flour (14% protein)
•12g or 2 tsp salt
Add water, leaven, flours, and salt to a bowl and stir to combine with a sturdy spoon. Once combined into a shaggy mess of dough, begin to pinch and squeeze with a wet hand until well mixed (about 2-3 minutes depending on how fast you mix). Cover and begin the bulk fermentation
3. Bulk Fermentation
Place the dough you just mixed from step 2 above in a warm place to ferment for 30 minutes.
After 30 minutes, give you dough a set of strength building folds. See 6:30 for process.
Cover dough and place in a warm place for another 30 minutes.
After 30 minutes (or 60 minutes total of bulk fermentation, repeat the strength building folds. Cover and place in a warm place and continue to ferment for 2 more hours.
4. Shaping
Flour the dough and work surface and flip the dough out onto the work surface. Shape as shown at 8:19. Scoop dough ball into a well floured proofing basket, seam side up.
5. Proofing
Cover with a towel and allow to rise at room temperature for 90 minutes.
After 90 minutes, when poked your dough ball should hold an indent briefly before bouncing back.
6. Baking
Preheat dutch oven in a 500 F / 260 C oven for 30-45min.
Sprinkle Semolina or cornmeal onto a piece of parchment and flip your proofed dough ball onto the parchment seam side down. Score with lame, razor blade, or scissors.
Load parchment and dough into preheated dutch oven, reduce oven temperature to 485 F / 250C and bake for 18 minutes.
See video for alternative baking method.
After 18 minutes, remove lid from dutch oven. Reduce oven temperature to 465 F / 240 C and bake for 25 more minutes.
CHAPTERS:
0:00 Intro + Sourdough Theory/Overview
4:00 Build Stage
4:50 Mix Stage
6:10 Bulk Fermentation Stage
7:55 Shaping Stage
9:24 Proofing Stage
11:10 Baking Stage
#beginnersourdough #easysourdough #yourfirstsourdough
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Don't forget to check the description for the recipe, recommended gear list, and link to my sourdough starter vid: https://youtu.be/ZHm1aKxAsIs LMK what you think!
why don't you use u.s. measurements?
I did what you said and mine came out BEAUTIFUL!!!
So is it fine to use a stand up mixer?
Do you use steam and the Dutch oven combined? Or did I get that confused
Hi Brian.
My name is Mark Martinez. I have decided to follow you and your bread making skills I recently made a sourdough starter using bleached whole wheat flour I'm sending you a picture this is a picture of a 1 hour ride and I was wondering if that's a good ride I assume so the starter is about 3 weeks old so it's had its ups and downs but it's still alive what do you think am I on the right track thank you for your time and your matter love your videos.watch that spittle on your lip.😅
How many quart dutch oven was that? Or what is recommended?
What option you choose to cooke the bread? Fan mode? Or what do you suggest
My fermentation is going on but i think i will end up buying it from the store
Mine always sticks to the basket even if I put a lot of flour :(((
Did I wait too long over 12 hours my starter I had it in the oven with the light on and it sunk it didn't float so is it bad or can I heat it up again thanks
Hi Brian, what should I do if my mix is kind of wet?
So bummed. I followed the recipe to a T and in the last step (uncovered at 465) it burned. 🙁
Can I cut into this right away or does it need to rest for a certain amount of time?
Thank you so much for creating this video! It was just what I needed to be successful with my first sourdough loaf.
Thank you. Beginning the starter today. Wish me luck.
Can you use a stainless steel Dutch oven?
After the shaping, would I be able to place in fridge overnite for final proof? Will the results be the same?
I'm just here for the pornographic crumbshots
I don’t have a thermometer
But everything turned out great anyway 👍
Quiet your noise, Brian: I don't like your fruity little hat.
Really love your channel. This is the second time I’ve used this recipe and my second time ever making bread. I decided to try a long cold proof but I am wondering if that changes the baking time/temp? Thanks!
Hey, Bri. Love your channel. Thank you so much for all the hard work you put into your videos. They're so impressive. Quick question. I love sourdough bread but, call me crazy, I'm not a big fan of round free-form loaves. Can I make a decent/good sourdough bread using traditional loaf pans (I like to use English Suffolk Bakeware clay pans), so how can I adjust the loaf forming process accordingly? Thanks!
Holy smokes I had no idea how difficult sourdough bread was to make.
What do I do if my leaven doesn’t pass the floater test?
I used your recipe and followed all instructions but for some reason my dough is very sticky. This is my third (twice using other recipes) try making sourdough bread, and all 3 times my dough is not firm enough. I changed flour but still the same. I don’t understand what do I do wrong? 😂
Is the "Le Creuset" brand dutch oven really worth $300 more than the run-of-the-mill brand out there? I think not.
What’s the difference between using a levain or a straight starter culture?
Hey Brian. Interested to know why you didn't autolyse? It seems a simple step to add to this simplified sourdough that wouldn't make it more complicated and would add flavour & structure to the final bread.
In any event, great channel with great recipies & techniques….thanks!
Hi Brian! Thank you so much for this recipe and detailed instructions. My first sourdough bread turned out great (taste, crum)! Have a nice day!
I have a hard time eating US wheat, I use Jovial 00 all purpose flour and I also have Jovial whole wheat flour, its from Italy so my stomach likes it more. Would you keep the measurements of grams the same or would you change them at all based on these flours?
guys i need some help. i did the recipe as shown, but with 200g ap flour and 200g spelt flour type 630. when i try to shape the dough, its veryyyyy sticky and flour didnt seem to help! its still quite a shaggy mass.
while bulk fermenting i put the dough in my oven with lights on.
what have i done wrong? i bypassed the stickyness by putting the dough in the fridge for half an hour, it helped a bit.
id love to get help <3
Why don’t you use the actual basket without the cloth?
People in Florence … 👀😱👀😅
Does this recipe work if you live in high altitude?
Second time I have followed this recipe exactly and I could not get a proper loaf out of it. Felt very informative in every step, but I gotta go back to my old sourdough video.
Do you use water for strength folds? Hardest part for me is dough is to sticky to get into the ball at end during fermentation
I have tried this several times and I am definitely a beginner. I think after a very long time I have a solid starter, now I have to be able to get my bread to be less dense and sticky. Love the channel and will keep trying. I need to get to the Tartine level.
So awesome
Wow a very forgiving recipe. Live your videos! I made my first sourdough and did everything wrong! Ok, not everything, but a lot. Fell asleep when it was proofing and it was huge in the morning! Patted it down and cooked it and it was delicious and beautiful! I have no idea how. Thanks for your videos!
This video got me over my sourdough bread fears!! Best best loaf, the very first time!! Thank you!!
How do we measure using grams, etc
Sorry but you didn’t break down proportions to cups and teaspoons like you said?..
I followed this guide and I am SHOCKED at how wonderful my bread turned out. Thank you!!!!
Our sourdough lives in the fridge and is fed once a week. It appears to be vigorous and happy and is not used too frequently. I also wanted to ask if a stand up mixer could be used to prepare the dough? And if not, may I ask why?
Made my first sourdough bread following your videos for beginning and growing the starter and baking my first loaf. Just took the loaf out of the oven and it looks fantastic!! You're a good teacher. I hope you might do some videos on baking with sourdough discard. Thanks!!!!☺👍🍞
My first venture into sourdough bread baking was a success thanks to your perfect instructions! My very particular foody husband loved it. Have to say I’m quite proud of the accomplishment. It really is a chemistry experiment from start of starter to finished loaf. Thank you!!!