First time making sourdough and worked like a charm! Thank you for this video. Very easy to follow and not as involved or lengthy as other sourdough videos.
I’m in Florida and love recipes I’m baking my own sourdough bread last 6 years thanks very much for great video Is any chance to get written recipe for this video Thank you so much one more time❤
I write such recipes on my Instagram • 260g water • 100g sourdough starter (active) • 9g sea salt • 400g of bread flour Day 1: 1. In a large mixing bowl, combine 260g of water with 100g of active sourdough starter. Stir until the starter is well dissolved. Add 9g of sea salt and mix thoroughly. Gradually add 400g of bread flour, mixing until no dry flour remains. The dough will be sticky at this stage. 2. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 10 minutes. This process is known as autolyse, which helps with gluten development. 3. After the rest, knead the dough in the bowl or on a lightly floured surface until it passes the gluten window test-this means when you stretch a small piece of dough, it should form a thin, translucent membrane without tearing. 4. Place the dough back into the bowl if you took it out, cover it, and let it rest for 30 minutes at room temperature. 5. After the rest, stretch and fold the dough. 6. Cover the dough and let it ferment at room temperature for about 6 hours. The dough should approximately double in size and show bubbles on the surface. 7. Gently shape the dough into a loaf without deflating it too much. 8. Place the shaped dough seam-side up in a well-floured banneton basket or a bowl lined with a floured towel. Cover and let it rest overnight in the fridge. Day 2: 1. On the next day, preheat your oven to 500°F (260°C) with the Dutch oven inside for at least 30 minutes before baking. 2. Take the dough out of the fridge. Carefully invert it onto a piece of parchment paper. Score the top of the dough with a bread scoring tool or a sharp knife. 3. Place the dough into the preheated Dutch oven. Cover with the lid. Bake covered for 20 minutes at 500F. Then, remove the lid and continue baking at 450F until the bread is golden brown, approximately 20 more minutes depending on your oven.
Today I start to work with your vdo and wish me luck for my 2nd attempt😅 (1st loaf from the other clip). I think yours is very simple to follow❤. Thank you so much and let see the result tomorrow.
Hello thank you for this amazing video! It's very well done and easy to follow. My oven it's very basic and doesn't have steam injection. Do I want to stuck a tray with some water for the first baking part? Thank you!
Hello! You’re welcome. If you have a cast iron pot with a lid (Dutch oven), you don’t need any water. If you don’t have one, then yes, you’ll need a tray with water and a baking stone for a good rise. Some people also bake bread in a baking sleeve to create steam during baking.
Thank you for the simple explanation. I have had success 2 or 3 times, but recently had some that failed. They did not rise good at all. What might be the reason? Thanks in advance.
You are welcome!!! Now that it’s winter, your kitchen might be colder, and bread growth might be slower. Place it in your oven with the light on and slightly open doors. Was it in a warm place, and did it not grow?
@@jennyseuropeanbakery Well, it was in my kitchen, but the house overall HAS been cooler since winter has arrived. And we DO live in Northern Illinois. Going to put it in the oven with a light on and give each step a longer time. I'm going to make sure my starter is stronger as well. Thank you!
Sourdough attempt #1! Your instructions are clear and the least intimidating method I’ve come across! Just fed the starter, so let’s pray it passes the float test (I’ve yet to witness the float, but maybe today will be the day!). I have bleached all purpose, unbleached all purpose, and bread flour at home…. I can go buy some whole wheat or rice flour for sprinkling the dough and work surface, but would one of the other flours that I already have on hand work? Not sure if rice/whole wheat have extra special properties of some kind for the job?
Good luck! 👍🏻🥰 and thank you ❤️Yes, you can use any flour in the beginning. I like the crust that wheat flour creates, but I use all-purpose when I don’t have whole wheat.
Hi Jenny , I’m in Singapore. The temperature is around 90 degree Fahrenheit here. After folding and proofing, how many hour should I put the dough outside the room temperature before shaping?
So, you need to check your dough. If it’s doubled in size and you see some bubbles on top, it’s ready for folding. The fermentation time can vary from 4 hours to longer, depending also on the strength of your starter. Don’t worry if your dough turns overproof or underproof while you’re learning to understand it. It will still taste amazing. However, during hot summer days, I find that resting it for 6 hours yields fantastic results. So, try to observe your dough after 4 hours. If it’s puffy and bubbly, you can attempt folding it.
Dear Jenny, thank you very much for your detailed instructions. This is my 3rd attempts and my bread turned out great! My dough became double in size and had some bubbles on top after 4 hours fermentation at the room temperature. After baked, it is softened inside, the top crust is also nice, it has charred taste. My children love to eat the sourdough bread very much. The taste is amazing!
I can't seem to make good bread anymore I did perfect Loafs the first 3 times took a beark from baking Sourdough because I started working now I don't remember how I did it and what recipe I used I have made bread 5 times after and just can't do it I'm trying your recipe today. Hopefully, I can do it
Oh, it’s different every time. At least 8 hours, but it can be more. This bread rested in the fridge for 12 hours, I also tried 20h, the result is the same
@@jennyseuropeanbakery mz jenny I did all that I have 3 set of starter now I not giving up I not discarding just making more from it it still not floating to the top thank you for hearing me❤️
I made a loaf and cooked it today. How do you keep the crust crispy? It was great when it came out of the oven but it became a bit chewy when i cut it after it cooled!!
Thank you!!! The best how to video! I think ive watched them all. They make it so confusing. Yours us the BEST!
Oh, thank you so much! I’m so glad to hear that=)
This was a nice simple step by step video! One of the best I've seen!
Oh thank you so much ❤️❤️❤️
I love this technique you shared! We made a loaf following your video the other day and it turned out amazing! Thank you ❤
I'm so glad! You are welcome ❤️❤️❤️❤️❤️
First time making sourdough and worked like a charm! Thank you for this video. Very easy to follow and not as involved or lengthy as other sourdough videos.
Great to hear! Good job💪🏻🫶🏻 and you are welcome
My very first loaf turned out perfect. 🎉 Ty
Wooow! Good job 🥰🥰
Thanks for detailed instructions -my bred was so delicious.
You are welcome! Great to hear!
Thank you, I tried this recipe with great success, I really appreciate it!
You are most welcome! I am delighted that it works.
It’s the easiest way of making sourdough am going to try it
Thanks a lot
yes!!! and I compared it with other recipes where there are many foldings of dough, the result is the same. Good luck 🥰✨
OMG! It looks so nice! Thank you! I'll definitely try the recipe.
You are welcome ✨🫶🏻
@@jennyseuropeanbakerydo you think I could use Levito Madre for this recipe? If yes, in what proportion?
@ Oh, it’s stiff sourdough. I’ve never tried it before, so I’m worried about how it will affect the recipe ingredients and process.
Great scoring
Thank you:)
Awesome, thanks for sharing. I am learning this now, it helps!
You are welcome ❤️✨
I can’t believe it worked!!😮 wish I could add a picture! I was not optimistic this morning 😊
Wow good job!!!!
Excellent visuals! Beautiful outcome! Please stay connected! 🌸🌺🌸
Thank you ❤️❤️❤️ I will 🫶🏻
Very nice and clear video👍🏼
Thank you 🫶🏻
Great tutorial!
Thank you ❤️
I’m in Florida and love recipes I’m baking my own sourdough bread last 6 years thanks very much for great video
Is any chance to get written recipe for this video
Thank you so much one more time❤
I write such recipes on my Instagram
• 260g water
• 100g sourdough starter (active)
• 9g sea salt
• 400g of bread flour
Day 1:
1. In a large mixing bowl, combine 260g of water with 100g of active sourdough starter. Stir until the starter is well dissolved. Add 9g of sea salt and mix thoroughly. Gradually add 400g of bread flour, mixing until no dry flour remains. The dough will be sticky at this stage.
2. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 10 minutes. This process is known as autolyse, which helps with gluten development.
3. After the rest, knead the dough in the bowl or on a lightly floured surface until it passes the gluten window test-this means when you stretch a small piece of dough, it should form a thin, translucent membrane without tearing.
4. Place the dough back into the bowl if you took it out, cover it, and let it rest for 30 minutes at room temperature.
5. After the rest, stretch and fold the dough.
6. Cover the dough and let it ferment at room temperature for about 6 hours. The dough should approximately double in size and show bubbles on the surface.
7. Gently shape the dough into a loaf without deflating it too much.
8. Place the shaped dough seam-side up in a well-floured banneton basket or a bowl lined with a floured towel. Cover and let it rest overnight in the fridge.
Day 2:
1. On the next day, preheat your oven to 500°F (260°C) with the Dutch oven inside for at least 30 minutes before baking.
2. Take the dough out of the fridge. Carefully invert it onto a piece of parchment paper. Score the top of the dough with a bread scoring tool or a sharp knife.
3. Place the dough into the preheated Dutch oven. Cover with the lid. Bake covered for 20 minutes at 500F. Then, remove the lid and continue baking at 450F until the bread is golden brown, approximately 20 more minutes depending on your oven.
Today I start to work with your vdo and wish me luck for my 2nd attempt😅 (1st loaf from the other clip). I think yours is very simple to follow❤. Thank you so much and let see the result tomorrow.
I wish you the best of luck! I can't wait to hear the results=)
Hello thank you for this amazing video! It's very well done and easy to follow.
My oven it's very basic and doesn't have steam injection. Do I want to stuck a tray with some water for the first baking part? Thank you!
Hello! You’re welcome. If you have a cast iron pot with a lid (Dutch oven), you don’t need any water. If you don’t have one, then yes, you’ll need a tray with water and a baking stone for a good rise. Some people also bake bread in a baking sleeve to create steam during baking.
i love sourdough bread! thanks for sharing. Same recipe here!
❤️
Thank you for the simple explanation. I have had success 2 or 3 times, but recently had some that failed. They did not rise good at all. What might be the reason? Thanks in advance.
You are welcome!!! Now that it’s winter, your kitchen might be colder, and bread growth might be slower. Place it in your oven with the light on and slightly open doors. Was it in a warm place, and did it not grow?
@@jennyseuropeanbakery Well, it was in my kitchen, but the house overall HAS been cooler since winter has arrived. And we DO live in Northern Illinois. Going to put it in the oven with a light on and give each step a longer time. I'm going to make sure my starter is stronger as well. Thank you!
@@reneejohnson5041 @reneejohnson5041, don’t worry. It can happen. My starter can be lazy during the winter too.
Hello. Great presentation! :-) . When you initially add your starter to the water, during the first step, it has to be cold water, correct?
Hello! Thank you. It doesn't matter; I use water from my fridge, so it's slightly cold. It can also be warm or room temperature.
@@jennyseuropeanbakery Thanks a lot! ;-)
So do you cover it while it's in the fridge?
Nope:)
okay, that was fresh
💖💖
Ok so this will be my 3rd attempt 😭🤞 wish my luck ..lol
Oh, I wish I could show you my first loaf! 😅😂 I destroyed at least 10 loaves before I understood the process. Good luck! 🫶🏻
@@jennyseuropeanbakery that's actually refreshing to know 🤣🤗🥰
😂. Good luck.
Good luck!❤
Good
Luce!!! I am
In the same posición try and try
Sourdough attempt #1! Your instructions are clear and the least intimidating method I’ve come across! Just fed the starter, so let’s pray it passes the float test (I’ve yet to witness the float, but maybe today will be the day!).
I have bleached all purpose, unbleached all purpose, and bread flour at home…. I can go buy some whole wheat or rice flour for sprinkling the dough and work surface, but would one of the other flours that I already have on hand work? Not sure if rice/whole wheat have extra special properties of some kind for the job?
Good luck! 👍🏻🥰 and thank you ❤️Yes, you can use any flour in the beginning. I like the crust that wheat flour creates, but I use all-purpose when I don’t have whole wheat.
TODAY WAS THE FIRST DAY THE STARTER FLOATED! woohoo! Feeling optimistic!! To be continued but I am so proud already. Haha that was a win!
IT LOOKS GORGEOUS!!! I can’t wait to try it once it cools.
@@mandybarton9389 nice!!!
@@mandybarton9389 👍🏻❤️❤️❤️❤️ I bet it taste amazing
Hi Jenny , I’m in Singapore. The temperature is around 90 degree Fahrenheit here. After folding and proofing, how many hour should I put the dough outside the room temperature before shaping?
Hello:) for at least 10 hours
The room temperature here is warmer than US, it’s around 33C (90F). How long it needs to rest before shaping? Thank you.
So, you need to check your dough. If it’s doubled in size and you see some bubbles on top, it’s ready for folding. The fermentation time can vary from 4 hours to longer, depending also on the strength of your starter. Don’t worry if your dough turns overproof or underproof while you’re learning to understand it. It will still taste amazing. However, during hot summer days, I find that resting it for 6 hours yields fantastic results. So, try to observe your dough after 4 hours. If it’s puffy and bubbly, you can attempt folding it.
Dear Jenny, thank you very much for your detailed instructions. This is my 3rd attempts and my bread turned out great! My dough became double in size and had some bubbles on top after 4 hours fermentation at the room temperature. After baked, it is softened inside, the top crust is also nice, it has charred taste. My children love to eat the sourdough bread very much. The taste is amazing!
You are most welcome! I am delighted to hear that! Well done! 👏🏻
Did you add yeast to the starter and kind of flour did you use for the starter
No yeast. I use King Arthur (all purpose flour)
I hope it works out for me
Good luck ✨🫶🏻
Jenny, when cold proofing the bread in the fridge overnight, do I cover the bread with any plastic?
You can cover it, but I prefer not to, so it gets a nice crunch when you bake it.
Do you put the bread into the oven cold from the fridge?
Yes
Thank you :) it’s resting in the fridge right now!
My first loaf turned out beautifully. Thank you again.
@@AshleighDR wow good job! happy to hear it
I can't seem to make good bread anymore I did perfect Loafs the first 3 times took a beark from baking Sourdough because I started working now I don't remember how I did it and what recipe I used I have made bread 5 times after and just can't do it
I'm trying your recipe today. Hopefully, I can do it
Good luck with your baking!
Was it an overnight rest in fridge? Mine would have overproofed overnight.
Yes, 1h room temperature and put in a fridge overnight
How long is fridge time?
Oh, it’s different every time. At least 8 hours, but it can be more. This bread rested in the fridge for 12 hours, I also tried 20h, the result is the same
May I ask what's the temperature in the room?
My room is 73°F, so if it’s colder, keep it in the oven with the light on.
But, I even keep it in room temperature when it’s 68F and it works well
Nicely done! Let’s hope my starter actually works! Looking for your video on your starter. I e had the worst experience.
Thank you! I struggle a lot with making a starter. The process didn’t take just 7 days for me-it took 3 weeks! I’ll be making a video about it soon.
@@jennyseuropeanbakery oh my! 3 weeks?!?! I won’t give up!
My starter is taking more that 3 weeks and every time I check it’s not floating so I cannot use it
@@rasheedaelahie9935 Try to add a bit of whole wheat flour. I also tried adding a pinch of sugar. Keep it warm and don’t give up
@@jennyseuropeanbakery mz jenny I did all that I have 3 set of starter now I not giving up I not discarding just making more from it it still not floating to the top thank you for hearing me❤️
🍞😘😊
❤️❤️
I made a loaf and cooked it today. How do you keep the crust crispy? It was great when it came out of the oven but it became a bit chewy when i cut it after it cooled!!
Yes, usually it is a bit chewy, but if I sprinkle it with whole wheat flour and bake it until dark brown, it stays crunchy for one day.
I've made sourdough bread from scratch and it's really not hard at all.
Nice!!! Happy to hear 🥰✨
Your voice is cute!!
Thank you:)
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