The recipe: 700 grams white bread flour 200 grams whole wheat flour 100 grams rye flour 750 grams water 200 grams starter 20 grams fine sea salt 1. Combine flours and blend 2. Add 750g lukewarm water and combine with bench scraper 3. Autolyse for 1hr 4. Add 200g starter and combine using lobster claw pinching hand method 5. Add 20g fine sea salt and pour a small amount of warm water over it. Combine 6. Cover with a damp towel and let sit for 10 minutes 7. Mix by folding for 10 minutes or until you can form a gluten window 8. Begin bulk ferment: cover with damp towel and let sit for 1hr 9. Every hour, fold gently. Continue for 4-7 hours or until dough doubles in size and appears whipped 10. Dust surface with flour and allow the dough to pour itself out from the bowl 11. Use bench scraper to cleanly and decisively separate into two loaves 12. Fold each side like an envelope and use bench scraper to flip each loaf over in one decisive motion 13. Cover the two loaves with a damp towel and let rest for 10 minutes 14. Flip each loaf over and gently tug outwards, being sure to retain bubbles 15. Gently fold the sides in, pinching at the seam if necessary. Then roll up like a jellyroll (or overstuffed burrito) 16. Transfer to proofing baskets, seam side up, with bench scraper 17. Cover with plastic and transfer to the refrigerator 18. Cold proof anywhere from 8-48 hours 19. When ready to bake, set oven to 500f 20. Place dutch oven in the oven without the lid 21. Once the oven has preheated, remove loaf from refrigerator 22. Flip the loaf onto parchment paper, seam side down 23. Dust loaf with a fine layer of flour (preferably rice flour) 24. Score the loaf at a 30 degree angle 25. Transfer loaf to dutch oven and top with lid 26. Bake for 20 minutes 27. After 20 minutes, lower the oven to 450 and remove the lid 28. Bake for another 30-40 minutes, or until desired color is achieved
I can't tell you how grateful I am to have Claire starring in her own series on the NYT Cooking channel. This means we get Claire twice a week now. 😭#blessed
the content that claire has been putting out since leaving bon appetit has been so amazing and wholesome and just a joy to watch. its crazy how different it was from those last few bon appetit videos where it kinda felt like she was frustrated under them u know???
her bon appetit series was incredibly challenging, I'm sure it was a significant source of stress! I was definitely feeling frustrated with THEM on her behalf by the end of it lol
Yes! This makes me want to try it even more! I think I'll give my first venture into bread making a try, especially since where I'm located now, sourdough isn't available in supermarkets, and there aren't a lot of artisanal bakeries around.
@@yubbadubbadubba yes I’m going to try as well. Not many artisanal bakeries here either. The only sourdough we get is from the grocery store and that’s mass produced.
I've watched this video perhaps 20 times. Your instruction, Claire, is easy to follow, unassuming, but masterful. I feel as a best friend came to my kitchen to spend the day teaching me how to make bread.
I just wanted to say that I've been making bread for a couple of months, following exactly these instructions. From the first try it was a complete success. And I am Polish, we are raised on a good bread. I love baking this and I love giving it away as my gift of love.
Agreed, I've made so many different breads, pies, meringues and cakes thanks to those two ladies. And my family loves it which is even better. :-D I love cooking but I was never too much into baking. Erin and Claire turned me around. Last weekend I've made my own version of pie with all butter dough, apricot jam, spiced meringue and chocolate ganache for my mother because she was feeling down and it was 100% thanks to Erin and Claire.
Some people are just gifted teachers. Claire is one of those people. It took me a long time to understand the entire bread baking process. This video gives a wealth of knowledge that is took me years to obtain.
Wow! I just tried Claire’s technique and turned out the best loafs I have ever made. I have been making sourdough for 3 years and this is by far the best technique/recipe. Try it!
There’s so few out there. I struggled for a year before I came across a vid that helped, but even then there were problems. If I had a face for video, I’d do one.
for me, this is how i made mine (i followed the instructions i wrote down when i was doing boulangerie diploma) by the way the quantity is kinda big but i think you can scale it down a bit (long post ahead!) ratio 1:1 - 250g grapes (organic, skin on, cut in half) - 250g water (bottled, not tap) mix cut grapes and water, wrap it up and leave in room temp for a day (or longer if the room temp is below 23-25C) *this step is to help the starter to active faster (as organic grapes are kinda hard to find so i used raisins instead) but apparently this step is optional so feel free to skip but i did it for my own starter after 1 day, strain the water (day 1) (ratio 1:1 liquid : flour) - 250g grape water (if it's less than 250 then add bottled water) - 250g bottled water - 500g rye flour mix to combine, wrap and leave at room temp day 2 (ratio 2:1:1 levain : water : flour) - 1000g levain chef (the one from day 1) - 500g bottled water - 500g wholewheat flour mix the levain with water then add flour so it could be mixed evenly, keep in room temp (covered) day 3, 4, 5 ratio (1:1:1 levain : water : flour) - 500g levain - 500g water - 500g flour (white flour) mix the levain with water then flour, keep in room temp (covered) then you can use it on day 6 the quantity is indeed a lot, so maybe just cut it down to quarter amount of the qty i mentioned or else there'll be too much wastage. once you have a starter that is healthy and stable enough, keep half in the freezer so in case your starter dies, you don't need to go through the process of making it again, you can simply thaw in the chiller overnight and keep feeding until it's back activated again. to feed your starter, you can go with 1:1:1 ratio, simply weigh your starter first (if you do 50g then it's also 50g each for the water and flour) then the rest of the starter could be used for baking or other things like making sweet/savoury pancakes. (to feed the starter, i sometimes use white flour, wheat or even rye depending on how long i have starved the starter haha) i made my starter back in 2018 (it's still doing well by the way) so my memory is kinda blur and i also followed the huge amount and ended up having too much wastage...
Claire you are amazing. I bought a sourdough recipe book and the guy set really unrealistic expectations for the quality of my first loafs that I didn’t realize were unrealistic until I watched your video! You are a breath of fresh air. I had way more fun making bread along with your video than the other methods I’ve tried. “It just has to be good enough that you want to do it again”. That resonated so hard! You’re the best
RECIPE WRITTEN DOWN Prepare your starter The day before making your sourdough, in the morning, Take 25grams of your starter, and in a seperate jar add 100mls of roomtemp water. Stir that in, and then add 100g of white bread flour and whisk it until no lumps remain. Let sit at room temp until night. Before bed, discard all of the sourdough that you fed that morning except for 25g. Again, feed that 25g 100ml water and 100g flour. Let rest overnight. In a very large bowl, add 700g white bread flour, 200g grain flour, and 100g rye flour, Mix together Add 750ml of lukewarm water Use a bench scraper to loosely fold the dough in on itself. It will be extremely shaggy and not holding its form. Fold it until all of the flour is hydrated Cover with a damp teatowel and let rest for an hour Add starter to the rested dough Use a weird pinching technique to incorporate the starter into the dough Once its incorporated, add your weighed 20g of salt. Add a bit more water but only a little Continue that weird claw hand to incorporate the salt Let rest, covered with the damp towel for 10mins After resting, grab one side of the dough, lift it up and then fold it back in onto itself, pressing down. Do this a million times to develop the gluten. Claire said 10mins but it could take a lot longer. Do windowpane test- take a ball sized piece of dough, and gently work it out in all directions until its so thin that you can see light coming through it. This tests the strength of the dough. If it does not rip, you’re good to go. If it rips, continue kneeding until that strength has formed. Let it rest again, covered with the damp teatoowl for one hour. Bulk fermentation - Hour One. After resting for one hour, the dough might look a bit sad, or in Claires words.. “slack.” With a wet hand, slide your hand down the side of the bowl, lift it up very gently, and gently lay it down on itself on the opposite side of the bowl. Rotate the bowl 90° and repeat that action, very gently. Repeat again, and again until you have done it four times on each corner. Again, this is strengthening the dough. Cover with a damp paper towel, and let rest for another hour. Hour Two After that hour has past, do the 90° folds four times again. The dough should feel more airy, and you should be able to see some air bubbles - don’t pop them. Cover with a damp paper towel, and let rest for another hour. Hour Three. Repeat the 90° folds, four times Cover with a damp paper towel, and let rest for another hour. If your dough still isn’t looking strong and filled with gas you can continue repeating up to 4 more times, or 7 hours in total. Your bulk fermentation should be done when the dough has doubled in size, is very strong and feels very aerated. Shaping the dough Dust your surface with 1:1 rice flour and white flour Have your dough fall onto the surface, don’t force it out - you risk losing some of the gas. Devide the dough in half and separate them. They will be very sticky. Gently, fold your dough into itself four times on each side. Flip it upside down, so that the parts that you folded into itself are on the counter top. Use your bench scraper to have it become a neat ball of dough Do this for both, you should have two smooth and neat balls of dough. Cover with a damp teatoowl and let rest for 15mins While they are resting, dust your proofing baskets with rice flour so the dough doesn’t stick. (If you don’t have a proofing basket, you get a bowl, put a teatoowl in it and dust the teatoowl with the rice flour. Your shape will be different.) After the two dough balls have rested, they should have expanded outwards as they’ve relaxed. Grab one ball of dough, and tug outwards all around the sides. Fold the left side in on itself, fold the right side in on itself resting over the left fold. Pinch, to have them stay together. Grab the bottom , and roll it to the top so the seems are facing down to the counter top Transfer to the proofing basket. Except this time with the seems side up. Set this loaf aside while doing this exact same steps with the other ball of dough. Once you have two loaves in the proofing basket, cover them and set aside for 1-1.5hours After 1-1.5 hours, uncover your dough, gently press your finger into the loaf 1cm deep, and if the dough slowly springs back you are ready to go. If it does not slowly spring back, continue letting it rest checking on it every 30mins. Once the dough is proofed, put them into the fridge overnight or for as long as 48 hours before you bake them. The next morning, put your dutch oven without its lid into the preheated oven at 500°F or 260°C. Take your loaves out of the fridge and dust their surface with flour. Take a piece of baking paper and put it ontop of the proofing basket with the dough in it. Carefully, flip the basket upside down onto your work surface so that the baking paper is between the loaf and the naked bench. Dust with more flour. Score the dough. Use a knife or razor to slash the dough in a downwards motion. Just one singular line down the loaf is good. Take the dutch oven out of the oven, drop your scored loaf into the oven by gripping the baking paper. Baking paper goes in with the loaf. Take the dutch ovens lid, (which should still be cold because we didn’t put it in to preheat) and close the pot. Put into the oven and bake for 20mins After twenty minutes, take the lid off very carefully Bake for another 30-40minutes longer Please wait before cutting it, the steam inside it will escape if you dont wait. Let cool completely, potentially - could take a couple of hours. DONE! (I also used cooking.nytimes.com/guides/59-how-to-make-sourdough-bread to help create this)
But at 2:33 minutes into Claire’s video she says “I’m only going to be taking 25 grams of this and feeding it again”. Then she adds 100 grams of water and 100 grams of flour. 250 grams of starter would be 10x that amount.
@@kimspangrude sorry! That wasnt clear. When youre adding your fed* starter to the flour and water use 250g. When youre feeding* your starter use 25g. When I made my first loaf I only used 25g of starter in the loaf and it failed sooo badly
Thanks Claire for unapologetic, professional lessons on making croissants and sourdough. These videos are iconic. Great explanations on the why of each step. Appreciate all your preparation for clear instructions.
Been making sourdough for almost a year, every week, couple times a week and I still learned lots from watching. My bread has been good and now I’m looking forward to taking it to the next level. Thanks for a great video Claire!
Making bread is a divine art. Bread is the symbol of life, of brotherhood. Making bread at home can become an important ritual for the whole family. It is enough to carve out some time to transform that time into eternal. Memories that will be handed down from generation to generation. Clarie is showing one of the best ways to make bread. Clarie, you are spreading a very important message. Cheers, Domenico.
If bread is the symbol of life, why would you limit it to brotherhood? Language matters. Claire is teaching all of us how to make bread. If questioned you'll say that of course women are included in the "brotherhood" but if they are why use a term that specifically excludes? There are perhaps better ways to say what I think you meant. Humanity rather than brotherhood.
If bread is the symbol of life, why would you limit it to brotherhood? Language matters. Claire is teaching all of us how to make bread. If questioned you'll say that of course women are included in the "brotherhood" but if they are why use a term that specifically excludes? Rather than saying that "bread is the symbol of life, of brotherhood" how about "bread is the symbol of life, of community and communality. Or you can just replace brotherhood with the word humanity.
Today was my 5th or 6th 2 loaf batch. Every batch (following this video as my master plan for the process) has been outstanding. I have tried all white bread flour, 600g white, 200g wheat, 200g rye (today) and other proportions as well as different (slightly higher - 80%) hydrations. This process is resilient and like she says you learn something new on each pass. I make it once a week and now I don't even need to check the video now. She does one hell of a job imparting knowledge on newbies. It's also fun to play around with different flour proportions and higher hydrations (which makes handling tricky).
3 года назад+96
Listening to Claire explain her first sourdough, I had flashbacks to my first sourdough, over a year ago, when I started doing sourdough and mine looked like a flat pancake. I love how Claire literally explains the struggle of sourdough. 😂
For the people who have never dealt with starter. I can tell you right now, I left my starter without feeding it for 3+ months. I took it out of the fridge, fed it a couple of times and it was back to normal no problem.
something i do with my starter every time i feed it but don't make bread is pour a good amount in a pan and heat it up. i put everything but the bagel seasoning on top and add some butter once both sides are done! it's really delicious
Awesome I halved the recipe to try it for my first sourdough from homemade starter to see if it was ready, and it went brilliantly. I just used a colander instead of proofing baskets, and unbleached white flour instead of rice. No issues whatsoever, looks and tastes amazing. Thanks Claire!
I am so encouraged and inspired. When I retire it will be sourdough bread making and quilting all day. Gosh, thank you so much for sharing with all of us Claire!
I LOVE Claire and how she walks me thru everything like we're in this together. Been making sourdough for over a year, every week, since Covid started. It's been the most healing, constant, positive thing in my life (and we do it together on zoom with my brother, sister and friends from all over the country every Sunday!) Can't wait to bring Claire's sourdough recipe to our zoom sourdough group next Sunday!
I’ve made bread using Claire’s method six times now and it has not failed me. Great oven spring, great fermentation bubbles, and overall great crumb. She outlines the process so thoroughly and anticipates common mistakes/ questions and addresses them in the video. By far the best video walk through and method I’ve used.
What an excellent tutorial! Your humble approach keeps ya glued to the video, looking forward to the end results. Thank you for coaching on this bread art passion!
claire's sourdough tutorial (along with a few others on YT) taught me how to make bread over a year ago and i still make sourdough once a week! changed my life! and now i have a skill that not many others do ;) tysm!
I love making sourdough bread! It's addictive and empowering! Okay maybe a little ridiculous that I'm a NICU nurse, save tiny lives almost daily and this is the thing that gives me so much satisfaction! TY for sharing the reason not to cut right in and release that steam, I will try and hold off more...hugs, Cindy
And the higher proportion of whole wheat flour, the less reliable it is. 100% whole wheat flour sourdough starter often does not float when it's ready to use. But when it has doubled (or tripled) and rounded on top, it's good to go.
My starter is about 5 years old now. I literally can’t make sourdough bread enough. It’s almost equally as gratifying to make it as it is to eat it. If you’re a beginner definitely start with a lower hydration. 60-65% max for your first loaf. Anything higher and the bread will be way too sticky for a beginner to work with. Once you become more comfortable working with dough, then work your way up to 70-75%.
The way she just exudes happiness! She’s just so much happier. I love how she has grown. I feel like she can be her true self and truly do what she wants! I’ve always loved her but I especially love her now! Her happiness over the littlest things is contagious!
Made 2 sourdough loaves in the past year, and got a second-hand Dutch oven today, the seller told me about this recipe. Thank you for explaining the technique in such detail. Never knew I could save the loaves in the fridge before baking. Also, you have beautiful big brown eyes. Thanks for sharing the love and the knowledge!
This was awesome. Better to watch the whole thing first. Go to recipe provided above. I mixed the dough with the starter. My first time making sourdough. I got raves. This time I'll add it when I should. Have fun. The results are rewarding.
Claire started me making sour dough last year. I have moved on to many variations, but my gratitude to her is immense. For me the way the simple flour and water change is a small quotidien miracle.
Hands down the best sourdough bread instructional video. I’ve watched a number of other videos before watching this one and I’ve watched this one twice. She explains things well. It’s easier to remember the steps when you understand why you do each step. On bread prep days I clean, read the news, hit the treadmill, etc…. When you keep yourself busy it doesn’t feel like your wasting time having to fold the dough each hour before bulk fermentation. Thanks Claire. Bought your recent book.
Writing this so i can remember each time i come back to this video!! 700 grams white flour 200 grams whole wheat flour 100 grams rye flour 750 grams water 200 grams starter 20 grams salt
Thank you! I just watched her pour the starter in a bunch of times and then guessed on the amount, (mine had already been active on the counter for weeks,) but my loaves still turned out great. Next time I'll weigh the starter too!
I make sourdough bread every couple of weeks and have not purchased commercial bread in approximately 2 1/2 years. Making bread is so relaxing for me as well. I would make them everyday if I could 😍
I baked my first one this morning, and it looks like a flying saucer too! You dont know how happy it made me feel when you said that! I had high hopes for my first ever sourdough bread, but now I am pretty dejected, looking at this dense cowpat on my kitchen table. But I wont give up :)
Most useful thing in this entire video, something I feel none of the other NUMEROUS sourdough experts on youtube have told me is exactly how/when to feed the starter in the prelude to making the dough.
Thanks so much for this video, you've helped me realise that I absolutely don't have the patience to make my own bread. You just saved me hundreds of dollars and hours. Thanks xxx
She said her first dough was so sad; I just today baked off my first EVER sourdough! Ah I was so pumped. It needs some fine tuning, but it is such a great feeling. I can’t wait to try this method out
I watch this video everytime I'm ready to bake a couple loafs. Claire just puts a certain amount of love and labor into her sourdough that's incomparable to anyone else. Someday I won't need to watch this every time but I'll still watch it anyways.
I just made a loaf following Claire’s instructions. The loaf turned out beautifully. Her instructions are clear and thorough. I’ve been making sourdough throughout the pandemic but never satisfied with the results until today. Thank you Claire!
Thanks Claire. You put into words how i feel about making sourdough bread. I have made yeast bread in the past, but somehow started the sourdough bread during the time spent at home, even though kept working. Now i am totally hooked. Every Sunday i bake. Prepare Saturday. Sometimes i bake early Monday(4:30) morning before work. It's amazing how i can take it out of oven, put on a rack and when i return at 4ish the bread is still excellent! Not even a hint of staleness. The wonders of the starter. It makes my Monday go better knowing i have a loaf waiting for me when i return home.
Even though I consider myself somewhat proficient in sourdough making, I love watching Claire! I think it’s important to know that even though we try not to manhandle the dough too much when shaping and rolling it up prior to plopping them in the banneton baskets, you have to use a somewhat firm touch, so that you have that tension on the dough. Otherwise the oven spring is not as good. Don’t be scared of being a little aggressive when rolling it up. It sucks when you have invested all that time, only to discover that you didn’t roll your dough up tight enough before putting it in the basket.
My favorite thing ever from quarantine 2020 was learning starter names. There are some.very creative people out there! Breadsident Jimmy Starter Dwight D. Eisenhower Clint Yeastwood
after months of troubleshooting with one method and baking underwhelming gummy loaves, i tried claire's method and baked the most beautiful, springy loaves i've ever made. THANK YOU CLAIRE!
I am ecstatic about this recipe! First time using this recipe and I successfully achieved sourdough! I'll get better with practice, but so so rewarding. Claire is amazing! I love all her videos and recipes, and not a single one has ever failed me.
I am so grateful to Claire and her method. I had two failed attempts prior and was growing very frustrated. To be able to SEE the dough progress was most helpful. The knowledge that literally NO ONE gets sourdough right as a newcomer is comforting. I am totally new to baking. Only bread I like is sourdough. Many nay sayers shouting "Don't start with that!". This video made my first loaves possible and the results have been DELICIOUS!!
This is the best video for sourdough newbies! Concise and thorough in the video and recipe (in the link) ! I finally have the coveted holes in my sourdough (personal preference) thank you so much for doing a great job😋
Although we live at 6,500 feet Claire's recipe worked famously! The bread was amazing, crispy crust, lots of beautiful air pockets and tasted better than anything I could buy locally. Three days of love and worth every minute of it!
Hi Claire, thanks for the great explanation. I see you feed your starter at 1-4-4 ratio. Some people use 1-1-1 and some 1-3-3. Is there any particular reason of that different ratio? I’m a professional and helped a lot. I will just adjust little things for a small production for my team members. THANK YOU!
The simpliest explanation way making sourdough bread. Yeah, I made it with %50 all prpose flour, %25 whole wheat flour, %25 rye flour. It is so delicious. Thank you!!!
Been watching a few sour dough videos and this is a really great one. I love your relaxed approach and easy to understand explanation! Also.... I need that kitchen in my life!
I ran out of bread flour and had to use a larger percentage of whole wheat flour (added more water to compensate). My dough was not nearly as pillowy as Claire's and seemed dense throughout the process and didn't pass the float test, so I was doubtful it would turn out well. I was pleasantly surprised...it was FABULOUS! Excellent crust, lovely sourdough flavor, and wonderful chewy crumb w/great air pockets. Best sourdough I've made to date! Thank you Claire!!
I've become obsessed with making this bread. 2 years too late since I just retired. Claire explains the process so much better than anyone has done thus far in any video. Now to do the process!!
i love this video, but as a novice sourdough maker, i would love if there were more visual cues or slow downs in certain parts to see the steps that are so important. one of the things i've struggled with is oven spring in the dutch oven. she lifted the lids and said how pretty they were, but viewers don't get to see what it should look like there. but thank you!
This recipe is on the nyt website with really good GIFs showing each step of the process in detail. I found it super helpful when I was at my peak sourdough baking last year!
I feel so grateful... When you are a beginner but yet tried many times, you really appreciate someone to tell you why and how, and then you can compare "oh I'm doing this fine" or "hey, that's why it doesn't bla bla bla" So good Information. THANKS
@@ferociousgumby Making gourmet versions of junk food requires a lot of knowledge in food science and technique. There's a lot of science going into these junk foods.
Get the recipe: nyti.ms/2SMS5eC
WHY DID U USE MOLDY BREAD IN THE THUMBNAIL
The recipe:
700 grams white bread flour
200 grams whole wheat flour
100 grams rye flour
750 grams water
200 grams starter
20 grams fine sea salt
1. Combine flours and blend
2. Add 750g lukewarm water and combine with bench scraper
3. Autolyse for 1hr
4. Add 200g starter and combine using lobster claw pinching hand method
5. Add 20g fine sea salt and pour a small amount of warm water over it. Combine
6. Cover with a damp towel and let sit for 10 minutes
7. Mix by folding for 10 minutes or until you can form a gluten window
8. Begin bulk ferment: cover with damp towel and let sit for 1hr
9. Every hour, fold gently. Continue for 4-7 hours or until dough doubles in size and appears whipped
10. Dust surface with flour and allow the dough to pour itself out from the bowl
11. Use bench scraper to cleanly and decisively separate into two loaves
12. Fold each side like an envelope and use bench scraper to flip each loaf over in one decisive motion
13. Cover the two loaves with a damp towel and let rest for 10 minutes
14. Flip each loaf over and gently tug outwards, being sure to retain bubbles
15. Gently fold the sides in, pinching at the seam if necessary. Then roll up like a jellyroll (or overstuffed burrito)
16. Transfer to proofing baskets, seam side up, with bench scraper
17. Cover with plastic and transfer to the refrigerator
18. Cold proof anywhere from 8-48 hours
19. When ready to bake, set oven to 500f
20. Place dutch oven in the oven without the lid
21. Once the oven has preheated, remove loaf from refrigerator
22. Flip the loaf onto parchment paper, seam side down
23. Dust loaf with a fine layer of flour (preferably rice flour)
24. Score the loaf at a 30 degree angle
25. Transfer loaf to dutch oven and top with lid
26. Bake for 20 minutes
27. After 20 minutes, lower the oven to 450 and remove the lid
28. Bake for another 30-40 minutes, or until desired color is achieved
Great recipe and video
THANK YOU!
Thanks for this. I printed out the full 6 page recipe before I saw this nice summary.
Thank you
Thank you for taking the time to post this!!
I like the editing style, the fact that there is no music is much more relaxing for some reasons because you don't feel overwhelmed
Now that you mention it, I think that's one of the reasons it's so enjoyable to watch: no kitschy music distracting you.
I love that too! So refreshing when it seems like every activity ever must have a soundtrack blaring away, obscuring vital information!
I really appreciate this comment. So true.
I can't tell you how grateful I am to have Claire starring in her own series on the NYT Cooking channel. This means we get Claire twice a week now. 😭#blessed
exactly what I thought!!! aaaah I'm fangirling!
how twice a week?
@@786Inferno we also get a weekly video on her own YT channel, Claire Saffitz x Dessert Person (Thursdays).
Did she stop making videos for Bon Appétit?!
@@shirinpatel1148 she’s not with bon appetite anymore, she hasn’t since 2019 I think
the content that claire has been putting out since leaving bon appetit has been so amazing and wholesome and just a joy to watch. its crazy how different it was from those last few bon appetit videos where it kinda felt like she was frustrated under them u know???
her bon appetit series was incredibly challenging, I'm sure it was a significant source of stress! I was definitely feeling frustrated with THEM on her behalf by the end of it lol
What I enjoy about her videos is she explains the WHY. I like to know the why behind each step.
Yes! This makes me want to try it even more! I think I'll give my first venture into bread making a try, especially since where I'm located now, sourdough isn't available in supermarkets, and there aren't a lot of artisanal bakeries around.
@@yubbadubbadubba yes I’m going to try as well. Not many artisanal bakeries here either. The only sourdough we get is from the grocery store and that’s mass produced.
I've watched this video perhaps 20 times. Your instruction, Claire, is easy to follow, unassuming, but masterful. I feel as a best friend came to my kitchen to spend the day teaching me how to make bread.
Claire: Bread making is meditative, truly
Me: Watching Claire making bread is meditative, truly
watching claire make bread is watching a fat women getting fatter
Yep, and it's a thing of loveliness.
I just wanted to say that I've been making bread for a couple of months, following exactly these instructions. From the first try it was a complete success. And I am Polish, we are raised on a good bread. I love baking this and I love giving it away as my gift of love.
What flour's have you used? cuz I dont know which ones to usee haha ^^
are you Polish? Because if not, it will not help you. Just use bread flour
@@AlexandraAndStuff yesss and there is soo much type of flours its gets confiusing ^^'
w takim razie kup mąkę z oznaczeniem 750. Ja akurat kupuję z młyna, bez marki, ale jak chcesz taką normalną chlebową, to patrz na to.@@softblanket
@@AlexandraAndStuff dzięki ci bardzo
Flash back to Brad and Claire struggling with the float test in sour dough donuts haha
Sour doouuughnuts
The doh in the wourder
Instant anxiety
Ikr 😂 😂
"sunk like a brick" hahahahaha
Claire Saffitz and Erin Jean McDowell are the Empresses of baking.
They taught me so much, and gave me so much joy.
Agreed, I've made so many different breads, pies, meringues and cakes thanks to those two ladies. And my family loves it which is even better. :-D
I love cooking but I was never too much into baking. Erin and Claire turned me around. Last weekend I've made my own version of pie with all butter dough, apricot jam, spiced meringue and chocolate ganache for my mother because she was feeling down and it was 100% thanks to Erin and Claire.
the fact that it floated first time... she really is in a better place than BA and the dough knows it
BA lost a gem
@@KarimChang they lost all the good ones besides brad lol
@@zigzag2156 yup
@@zigzag2156 shout out to Andy too!
Bon Appetit, for those (like me) who don't know what this is about :)
Some people are just gifted teachers. Claire is one of those people. It took me a long time to understand the entire bread baking process. This video gives a wealth of knowledge that is took me years to obtain.
Claire and NYT are so productive, two videos in a week!!!
Wow! I just tried Claire’s technique and turned out the best loafs I have ever made. I have been making sourdough for 3 years and this is by far the best technique/recipe. Try it!
a video on how to make starter from scratch would be a god send
There’s so few out there. I struggled for a year before I came across a vid that helped, but even then there were problems. If I had a face for video, I’d do one.
Check out Joshua Weissman's video. Great step-by-step starter guide.
@@cangus9517 I second this comment. His video and feeding schedule document made it so much easier to understand.
for me, this is how i made mine (i followed the instructions i wrote down when i was doing boulangerie diploma) by the way the quantity is kinda big but i think you can scale it down a bit (long post ahead!)
ratio 1:1
- 250g grapes (organic, skin on, cut in half)
- 250g water (bottled, not tap)
mix cut grapes and water, wrap it up and leave in room temp for a day (or longer if the room temp is below 23-25C)
*this step is to help the starter to active faster (as organic grapes are kinda hard to find so i used raisins instead) but apparently this step is optional so feel free to skip but i did it for my own starter
after 1 day, strain the water (day 1) (ratio 1:1 liquid : flour)
- 250g grape water (if it's less than 250 then add bottled water)
- 250g bottled water
- 500g rye flour
mix to combine, wrap and leave at room temp
day 2 (ratio 2:1:1 levain : water : flour)
- 1000g levain chef (the one from day 1)
- 500g bottled water
- 500g wholewheat flour
mix the levain with water then add flour so it could be mixed evenly, keep in room temp (covered)
day 3, 4, 5 ratio (1:1:1 levain : water : flour)
- 500g levain
- 500g water
- 500g flour (white flour)
mix the levain with water then flour, keep in room temp (covered) then you can use it on day 6
the quantity is indeed a lot, so maybe just cut it down to quarter amount of the qty i mentioned or else there'll be too much wastage. once you have a starter that is healthy and stable enough, keep half in the freezer so in case your starter dies, you don't need to go through the process of making it again, you can simply thaw in the chiller overnight and keep feeding until it's back activated again.
to feed your starter, you can go with 1:1:1 ratio, simply weigh your starter first (if you do 50g then it's also 50g each for the water and flour) then the rest of the starter could be used for baking or other things like making sweet/savoury pancakes. (to feed the starter, i sometimes use white flour, wheat or even rye depending on how long i have starved the starter haha)
i made my starter back in 2018 (it's still doing well by the way) so my memory is kinda blur and i also followed the huge amount and ended up having too much wastage...
@@VionyTania thank you for your recipe I will try can you please tell me how much you add in 1 kilo of dough? 😊
Claire you are amazing. I bought a sourdough recipe book and the guy set really unrealistic expectations for the quality of my first loafs that I didn’t realize were unrealistic until I watched your video! You are a breath of fresh air. I had way more fun making bread along with your video than the other methods I’ve tried. “It just has to be good enough that you want to do it again”. That resonated so hard! You’re the best
They should juts sell the recordings of Claire cooking. Nothing chills me out like her cooking and explaining
God no please keep this free lol
RECIPE WRITTEN DOWN
Prepare your starter
The day before making your sourdough, in the morning,
Take 25grams of your starter, and in a seperate jar add 100mls of roomtemp water. Stir that in, and then add 100g of white bread flour and whisk it until no lumps remain.
Let sit at room temp until night. Before bed, discard all of the sourdough that you fed that morning except for 25g. Again, feed that 25g 100ml water and 100g flour. Let rest overnight.
In a very large bowl, add 700g white bread flour, 200g grain flour, and 100g rye flour,
Mix together
Add 750ml of lukewarm water
Use a bench scraper to loosely fold the dough in on itself. It will be extremely shaggy and not holding its form. Fold it until all of the flour is hydrated
Cover with a damp teatowel and let rest for an hour
Add starter to the rested dough
Use a weird pinching technique to incorporate the starter into the dough
Once its incorporated, add your weighed 20g of salt.
Add a bit more water but only a little
Continue that weird claw hand to incorporate the salt
Let rest, covered with the damp towel for 10mins
After resting, grab one side of the dough, lift it up and then fold it back in onto itself, pressing down.
Do this a million times to develop the gluten.
Claire said 10mins but it could take a lot longer.
Do windowpane test- take a ball sized piece of dough, and gently work it out in all directions until its so thin that you can see light coming through it. This tests the strength of the dough. If it does not rip, you’re good to go. If it rips, continue kneeding until that strength has formed.
Let it rest again, covered with the damp teatoowl for one hour.
Bulk fermentation - Hour One.
After resting for one hour, the dough might look a bit sad, or in Claires words.. “slack.”
With a wet hand, slide your hand down the side of the bowl, lift it up very gently, and gently lay it down on itself on the opposite side of the bowl.
Rotate the bowl 90° and repeat that action, very gently.
Repeat again, and again until you have done it four times on each corner.
Again, this is strengthening the dough.
Cover with a damp paper towel, and let rest for another hour.
Hour Two
After that hour has past, do the 90° folds four times again. The dough should feel more airy, and you should be able to see some air bubbles - don’t pop them.
Cover with a damp paper towel, and let rest for another hour.
Hour Three.
Repeat the 90° folds, four times
Cover with a damp paper towel, and let rest for another hour.
If your dough still isn’t looking strong and filled with gas you can continue repeating up to 4 more times, or 7 hours in total.
Your bulk fermentation should be done when the dough has doubled in size, is very strong and feels very aerated.
Shaping the dough
Dust your surface with 1:1 rice flour and white flour
Have your dough fall onto the surface, don’t force it out - you risk losing some of the gas.
Devide the dough in half and separate them. They will be very sticky.
Gently, fold your dough into itself four times on each side.
Flip it upside down, so that the parts that you folded into itself are on the counter top. Use your bench scraper to have it become a neat ball of dough
Do this for both, you should have two smooth and neat balls of dough.
Cover with a damp teatoowl and let rest for 15mins
While they are resting, dust your proofing baskets with rice flour so the dough doesn’t stick. (If you don’t have a proofing basket, you get a bowl, put a teatoowl in it and dust the teatoowl with the rice flour. Your shape will be different.)
After the two dough balls have rested, they should have expanded outwards as they’ve relaxed.
Grab one ball of dough, and tug outwards all around the sides.
Fold the left side in on itself, fold the right side in on itself resting over the left fold. Pinch, to have them stay together.
Grab the bottom , and roll it to the top so the seems are facing down to the counter top
Transfer to the proofing basket. Except this time with the seems side up. Set this loaf aside while doing this exact same steps with the other ball of dough.
Once you have two loaves in the proofing basket, cover them and set aside for 1-1.5hours
After 1-1.5 hours, uncover your dough, gently press your finger into the loaf 1cm deep, and if the dough slowly springs back you are ready to go. If it does not slowly spring back, continue letting it rest checking on it every 30mins.
Once the dough is proofed, put them into the fridge overnight or for as long as 48 hours before you bake them.
The next morning, put your dutch oven without its lid into the preheated oven at 500°F or 260°C.
Take your loaves out of the fridge and dust their surface with flour.
Take a piece of baking paper and put it ontop of the proofing basket with the dough in it.
Carefully, flip the basket upside down onto your work surface so that the baking paper is between the loaf and the naked bench.
Dust with more flour.
Score the dough. Use a knife or razor to slash the dough in a downwards motion. Just one singular line down the loaf is good.
Take the dutch oven out of the oven, drop your scored loaf into the oven by gripping the baking paper. Baking paper goes in with the loaf.
Take the dutch ovens lid, (which should still be cold because we didn’t put it in to preheat) and close the pot.
Put into the oven and bake for 20mins
After twenty minutes, take the lid off very carefully
Bake for another 30-40minutes longer
Please wait before cutting it, the steam inside it will escape if you dont wait.
Let cool completely, potentially - could take a couple of hours.
DONE!
(I also used
cooking.nytimes.com/guides/59-how-to-make-sourdough-bread
to help create this)
You rock, thank you!
@@j.d.o5709 use 250G OF STARTER NOT 25!!!
But at 2:33 minutes into Claire’s video she says “I’m only going to be taking 25 grams of this and feeding it again”. Then she adds 100 grams of water and 100 grams of flour. 250 grams of starter would be 10x that amount.
@@kimspangrude sorry! That wasnt clear. When youre adding your fed* starter to the flour and water use 250g. When youre feeding* your starter use 25g.
When I made my first loaf I only used 25g of starter in the loaf and it failed sooo badly
@@anyacherepanova Thank you for clarifying that!
Thanks Claire for unapologetic, professional lessons on making croissants and sourdough. These videos are iconic. Great explanations on the why of each step. Appreciate all your preparation for clear instructions.
Been making sourdough for almost a year, every week, couple times a week and I still learned lots from watching. My bread has been good and now I’m looking forward to taking it to the next level. Thanks for a great video Claire!
Making bread is a divine art. Bread is the symbol of life, of brotherhood. Making bread at home can become an important ritual for the whole family. It is enough to carve out some time to transform that time into eternal. Memories that will be handed down from generation to generation. Clarie is showing one of the best ways to make bread. Clarie, you are spreading a very important message. Cheers, Domenico.
That's right my breadren
If bread is the symbol of life, why would you limit it to brotherhood? Language matters. Claire is teaching all of us how to make bread. If questioned you'll say that of course women are included in the "brotherhood" but if they are why use a term that specifically excludes? There are perhaps better ways to say what I think you meant. Humanity rather than brotherhood.
If bread is the symbol of life, why would you limit it to brotherhood? Language matters. Claire is teaching all of us how to make bread. If questioned you'll say that of course women are included in the "brotherhood" but if they are why use a term that specifically excludes? Rather than saying that "bread is the symbol of life, of brotherhood" how about "bread is the symbol of life, of community and communality. Or you can just replace brotherhood with the word humanity.
@@Kyarrix on this planet, to me, we are all brothers and sisters.
@@KissFromTheWorld That's nice, then say that. You didn't, you said brotherhood.
Today was my 5th or 6th 2 loaf batch. Every batch (following this video as my master plan for the process) has been outstanding. I have tried all white bread flour, 600g white, 200g wheat, 200g rye (today) and other proportions as well as different (slightly higher - 80%) hydrations. This process is resilient and like she says you learn something new on each pass. I make it once a week and now I don't even need to check the video now. She does one hell of a job imparting knowledge on newbies. It's also fun to play around with different flour proportions and higher hydrations (which makes handling tricky).
Listening to Claire explain her first sourdough, I had flashbacks to my first sourdough, over a year ago, when I started doing sourdough and mine looked like a flat pancake. I love how Claire literally explains the struggle of sourdough. 😂
My first one, it barely rose and the bottom half of my bread was hollow inside. Idk how but it still tasted good, just really dense on the top half
Every loaf is an adventure! 🙂
@@brendanagy6205 🤣👍❤️a long term adventure
She’s officially transformed into the baking fairy godmother with her dusting wand I love it
CLAIRE IS STAYING BOOKED AND BUSY!! PERIOD GIRL
The grind is real 💪
For the people who have never dealt with starter. I can tell you right now, I left my starter without feeding it for 3+ months. I took it out of the fridge, fed it a couple of times and it was back to normal no problem.
something i do with my starter every time i feed it but don't make bread is pour a good amount in a pan and heat it up. i put everything but the bagel seasoning on top and add some butter once both sides are done! it's really delicious
oh my gosh, i am trying this tomorrow!!! this is literally genius
Are you saying you fry it, kind of like a pancake?
@@chrismarchand3570 yep!
Awesome
I halved the recipe to try it for my first sourdough from homemade starter to see if it was ready, and it went brilliantly.
I just used a colander instead of proofing baskets, and unbleached white flour instead of rice. No issues whatsoever, looks and tastes amazing. Thanks Claire!
I am so encouraged and inspired. When I retire it will be sourdough bread making and quilting all day. Gosh, thank you so much for sharing with all of us Claire!
I LOVE Claire and how she walks me thru everything like we're in this together. Been making sourdough for over a year, every week, since Covid started. It's been the most healing, constant, positive thing in my life (and we do it together on zoom with my brother, sister and friends from all over the country every Sunday!) Can't wait to bring Claire's sourdough recipe to our zoom sourdough group next Sunday!
I am on day four of making a starter and this video coming into my life is EXACTLY what I needed.
I'm glad to hear someone else feels the same way...bread making is like therapy, meditation, relaxing...Love this video!!
OH YES! Keep 'em Claire Saffitz video coming. I'm so stressed lately that I need an extradose of the pastry doyen.
Claire eating a piece of her sourdough bread is a- ma- zing.... and oh it's comforting to read everyone loves Claire so much ❤❤❤❤❤
Claire Saffitz all over my feed!! I am not complaining!
I’ve made bread using Claire’s method six times now and it has not failed me. Great oven spring, great fermentation bubbles, and overall great crumb. She outlines the process so thoroughly and anticipates common mistakes/ questions and addresses them in the video. By far the best video walk through and method I’ve used.
how much starter do you use for this recipe?
What an excellent tutorial! Your humble approach keeps ya glued to the video, looking forward to the end results. Thank you for coaching on this bread art passion!
Claire is back on the NYT Cooking again yeayyy!!!
claire's sourdough tutorial (along with a few others on YT) taught me how to make bread over a year ago and i still make sourdough once a week! changed my life! and now i have a skill that not many others do ;) tysm!
Claire is the voice in my head at this point and I’m glad, frankly
I love making sourdough bread! It's addictive and empowering! Okay maybe a little ridiculous that I'm a NICU nurse, save tiny lives almost daily and this is the thing that gives me so much satisfaction!
TY for sharing the reason not to cut right in and release that steam, I will try and hold off more...hugs, Cindy
Small note: float test isn't necessarily reliable for all starters; generally the doubled volume and lots of bubbles is more helpful :)
And the higher proportion of whole wheat flour, the less reliable it is. 100% whole wheat flour sourdough starter often does not float when it's ready to use. But when it has doubled (or tripled) and rounded on top, it's good to go.
Thanks to both of you!
I have a sourdough starter made of rye flour, and it kept doubling in size and has so many bubbles but doesnt float. Can I use it?
@@hazelcuenca yes! You're good to go
Sitting here watching this whilst eating today’s ( warm ) loaf with an unholy amount of butter brings a ray of sunshine to my Saturday morning!.
My starter is about 5 years old now. I literally can’t make sourdough bread enough. It’s almost equally as gratifying to make it as it is to eat it. If you’re a beginner definitely start with a lower hydration. 60-65% max for your first loaf. Anything higher and the bread will be way too sticky for a beginner to work with. Once you become more comfortable working with dough, then work your way up to 70-75%.
The way she just exudes happiness! She’s just so much happier. I love how she has grown. I feel like she can be her true self and truly do what she wants!
I’ve always loved her but I especially love her now! Her happiness over the littlest things is contagious!
This would have been a godsend this time last year hahaha
Made 2 sourdough loaves in the past year, and got a second-hand Dutch oven today, the seller told me about this recipe. Thank you for explaining the technique in such detail. Never knew I could save the loaves in the fridge before baking. Also, you have beautiful big brown eyes. Thanks for sharing the love and the knowledge!
I am soooo happy she made this one! Ive been using her sourdough guide for a while but it's still super and helpful to have this vid!!
She said one of my favorite little sayings! “I didn’t know what I didn’t know.” You’re so cool Claire.
The more Claire and Sohla videos there are, the less I feel like going back to therapy.
If that's your state of being, maybe you should go back to therapy anyways
I’m right there with ya 😁
Thats intense. Maybe you need to find a therapist that matches with you better! ☮
Sohla ruins every channel she goes on lol, she causes so much drama
@@JohnDoe-yq9rt [citation needed]
I gave up on sourdough because I've been so busy and the loaves weren't shaped well but watching Claire gives me confidence to try again
I've been waiting for a Claire Saffitz sourdough recipe, and we got it.
This was awesome. Better to watch the whole thing first. Go to recipe provided above. I mixed the dough with the starter. My first time making sourdough. I got raves. This time I'll add it when I should. Have fun. The results are rewarding.
Claire started me making sour dough last year. I have moved on to many variations, but my gratitude to her is immense. For me the way the simple flour and water change is a small quotidien miracle.
Hands down the best sourdough bread instructional video. I’ve watched a number of other videos before watching this one and I’ve watched this one twice. She explains things well. It’s easier to remember the steps when you understand why you do each step. On bread prep days I clean, read the news, hit the treadmill, etc…. When you keep yourself busy it doesn’t feel like your wasting time having to fold the dough each hour before bulk fermentation. Thanks Claire. Bought your recent book.
How much of starter did she mix into the flour mixture?
@@smlpotters 25 g starter
100 g water
100 g bread flour
Writing this so i can remember each time i come back to this video!!
700 grams white flour
200 grams whole wheat flour
100 grams rye flour
750 grams water
200 grams starter
20 grams salt
Thank you!!!!
Not white flour, Bread flour. You could use all purpose, but bread flour is what she used.
thank you! I never could figure out how much starter
Thank you! I just watched her pour the starter in a bunch of times and then guessed on the amount, (mine had already been active on the counter for weeks,) but my loaves still turned out great. Next time I'll weigh the starter too!
I make sourdough bread every couple of weeks and have not purchased commercial bread in approximately 2 1/2 years. Making bread is so relaxing for me as well. I would make them everyday if I could 😍
If you know somebody who has starter in their locked freezer you can steal it.
She's fantastic. One of the best teachers on RUclips. She's completely engaging.
I baked my first one this morning, and it looks like a flying saucer too! You dont know how happy it made me feel when you said that! I had high hopes for my first ever sourdough bread, but now I am pretty dejected, looking at this dense cowpat on my kitchen table. But I wont give up :)
If it makes you feel any better I just took mine out of the oven and it looks like a flying saucer. I’ll be trying again but I’m taking a break.
Most useful thing in this entire video, something I feel none of the other NUMEROUS sourdough experts on youtube have told me is exactly how/when to feed the starter in the prelude to making the dough.
Thanks so much for this video, you've helped me realise that I absolutely don't have the patience to make my own bread. You just saved me hundreds of dollars and hours. Thanks xxx
She said her first dough was so sad; I just today baked off my first EVER sourdough! Ah I was so pumped. It needs some fine tuning, but it is such a great feeling. I can’t wait to try this method out
Claire with a middle part isn't something I didn't know I needed! Love watching her!!
Super adorable tbh
I watch this video everytime I'm ready to bake a couple loafs. Claire just puts a certain amount of love and labor into her sourdough that's incomparable to anyone else. Someday I won't need to watch this every time but I'll still watch it anyways.
Claire is such an absolute calming presence. I love seeing her in her element like this ❤️
I just made a loaf following Claire’s instructions. The loaf turned out beautifully. Her instructions are clear and thorough. I’ve been making sourdough throughout the pandemic but never satisfied with the results until today. Thank you Claire!
Hi Celine! Can you tell me what’s the oven temperature you used for your loaf, please?
I'm 2 folds into following this recipe step-by-step and so far so good! Excited to see how they bake off tomorrow
these are the best loaves I've ever made, I'm so proud!! Thank you Claire
Thanks Claire. You put into words how i feel about making sourdough bread. I have made yeast bread in the past, but somehow started the sourdough bread during the time spent at home, even though kept working. Now i am totally hooked. Every Sunday i bake. Prepare Saturday. Sometimes i bake early Monday(4:30) morning before work. It's amazing how i can take it out of oven, put on a rack and when i return at 4ish the bread is still excellent! Not even a hint of staleness. The wonders of the starter. It makes my Monday go better knowing i have a loaf waiting for me when i return home.
Claire needs to be protected at all cost.
Claire's passion is what's so magnetic about her ❤
I so agree she explains sour dough so well.
Baking bread is therapeutic, it never gets old. It is a miracle every single time!!
I absolutely love the way that Claire explains everything she does in detail. Her recipes are so awesome, love it
Even though I consider myself somewhat proficient in sourdough making, I love watching Claire! I think it’s important to know that even though we try not to manhandle the dough too much when shaping and rolling it up prior to plopping them in the banneton baskets, you have to use a somewhat firm touch, so that you have that tension on the dough. Otherwise the oven spring is not as good. Don’t be scared of being a little aggressive when rolling it up. It sucks when you have invested all that time, only to discover that you didn’t roll your dough up tight enough before putting it in the basket.
My favorite thing ever from quarantine 2020 was learning starter names. There are some.very creative people out there!
Breadsident Jimmy Starter
Dwight D. Eisenhower
Clint Yeastwood
Mine was Mardough Fonteyn.
after months of troubleshooting with one method and baking underwhelming gummy loaves, i tried claire's method and baked the most beautiful, springy loaves i've ever made. THANK YOU CLAIRE!
I love how everyone always asks her what she names things, the starter, the spatula 🤣
I am ecstatic about this recipe! First time using this recipe and I successfully achieved sourdough! I'll get better with practice, but so so rewarding. Claire is amazing! I love all her videos and recipes, and not a single one has ever failed me.
I remember when Claire was coaching Brad through making sourdough. 🥲 bittersweet memories
The sound of the crunch when she bit into the grilled cheese was very nearly life affirming.
I am so grateful to Claire and her method. I had two failed attempts prior and was growing very frustrated. To be able to SEE the dough progress was most helpful. The knowledge that literally NO ONE gets sourdough right as a newcomer is comforting. I am totally new to baking. Only bread I like is sourdough. Many nay sayers shouting "Don't start with that!". This video made my first loaves possible and the results have been DELICIOUS!!
This is amazing thank you
Your passion speaks, just finished my first starter this week and now working on my first loaf. Enjoy the journey!
This is the best video for sourdough newbies! Concise and thorough in the video and recipe (in the link) ! I finally have the coveted holes in my sourdough (personal preference) thank you so much for doing a great job😋
Although we live at 6,500 feet Claire's recipe worked famously! The bread was amazing, crispy crust, lots of beautiful air pockets and tasted better than anything I could buy locally. Three days of love and worth every minute of it!
Hi Claire, thanks for the great explanation. I see you feed your starter at 1-4-4 ratio. Some people use 1-1-1 and some 1-3-3. Is there any particular reason of that different ratio? I’m a professional and helped a lot. I will just adjust little things for a small production for my team members. THANK YOU!
The simpliest explanation way making sourdough bread. Yeah, I made it with %50 all prpose flour, %25 whole wheat flour, %25 rye flour. It is so delicious. Thank you!!!
Been watching a few sour dough videos and this is a really great one. I love your relaxed approach and easy to understand explanation! Also.... I need that kitchen in my life!
I ran out of bread flour and had to use a larger percentage of whole wheat flour (added more water to compensate). My dough was not nearly as pillowy as Claire's and seemed dense throughout the process and didn't pass the float test, so I was doubtful it would turn out well. I was pleasantly surprised...it was FABULOUS! Excellent crust, lovely sourdough flavor, and wonderful chewy crumb w/great air pockets. Best sourdough I've made to date! Thank you Claire!!
I’m a simple human, I see Claire- I click. ✨
I've become obsessed with making this bread. 2 years too late since I just retired. Claire explains the process so much better than anyone has done thus far in any video. Now to do the process!!
i love this video, but as a novice sourdough maker, i would love if there were more visual cues or slow downs in certain parts to see the steps that are so important. one of the things i've struggled with is oven spring in the dutch oven. she lifted the lids and said how pretty they were, but viewers don't get to see what it should look like there. but thank you!
This recipe is on the nyt website with really good GIFs showing each step of the process in detail. I found it super helpful when I was at my peak sourdough baking last year!
10 minutes of mixing! No 30 minute rests with only 4 stretch and folds each time. I like this!
Claire needs a show on the Food Network or Cooking Channel :)
I feel so grateful... When you are a beginner but yet tried many times, you really appreciate someone to tell you why and how, and then you can compare "oh I'm doing this fine" or "hey, that's why it doesn't bla bla bla"
So good Information. THANKS
This vid's vibe is the complete opposite of Claire's sourdough video with Brad Leone lol
I always felt she was wasted at BA and was relegated to making gourmet Cheetos and junk like that.
@@ferociousgumby Making gourmet versions of junk food requires a lot of knowledge in food science and technique. There's a lot of science going into these junk foods.
Love the wet towel technique! Much better than plastic wrap
Would also love a video just about starters.