The info about how the dough should look and feel at each stage is what finally got me to my perfect loaf! Room temps vary so much so knowing how it should feel rather than aiming for a timeframe is great. It's been 6 months of trial and error so I am ecstatic! Thank you.
I have followed this recipie carefuly about 30 times now and I have sucessfuly made about 30 beautiful sourdough loafs. I have been looking for a detailed recipe for years to get me what I am looking for. Many family memebers of mine and friends have enjoyed what you have created. Thank you!
I’ve watched so many sourdough videos on RUclips and yours is by far one of my favourites. I love how you explain why we should be doing certain things in a particular way
I’m very new to sourdough and have made a no-knead loaf a few times. I’m gonna try your recipe next. Will probably watch this video 100 times first though, haha! Great video.
So I made the bread. Mine looked almost done after 30 min, I baked it for additional 10 min uncovered and it was done; 10 min longer and it would be toooo brown. I have 20 yr old gas over and doubt it is very accurate. Bread came out beautiful, happy to come across this recipe. It requires lot more work than my previous bread, but I think it's worth it.
Thanks for explaining all the visual cues so well. Trying to learn how to be a more intuitive sourdough baker and not just blindly following a recipe with timings, etc.
So glad it’s helpful!!! It’s very visual and you really need to follow the dough’s lead for all sourdough baking, because there are a lot of variables that can never be accounted for in any recipe (kitchen temperature, different brands or freshness of flours, your starter activity, etc). It just takes a lot of practice but becomes easier the more you bake! 😊
I have tried to make sourdough so many times and have watched so many sour dough recipes on youtube but it hasn't worked. I've followed everything to a T and my loves have still come out dense, unrisen, and sticky. I followed your recipe and just took my loaf out of the oven. By far, this is the best looking loaf yet - it is twice as high as the one I made yesterday using another guide. I can hardly wait for it to cool so I can slice in and check it out. It might not be perfect today, but I feel close. I had given up hope on being able to make sourdough before watching this video. Thank you so much! Edit - I finally cut into the loaf and it was perfect! As good (if not better) than any artisan loaf I've had in the past. Tomorrow's loaf is now bulk fermenting - it's nice to finally be excited about a loaf-in-process instead of feeling anxious!
I have watched so many videos and as a relative beginner I have had many uneven bakes, but I am determined to get this right. This is the first video that makes sense. Thank you!!
I followed both of your videos and made my very first sourdough boule. OMG so good! Thank you so much for sharing. I'm just about to start on my second boule :)
I can't wait to make this. Thanks for sharing your recipe and technique. I'm always amazed at how some people feel they need a $900 imported mixer for making bread. You've shown how simple it is to make it by hand. Thanks again.
Wow!! Have tried several recipes now and yours is the BEST! I wish I could send you a pic of the loaf. Best ear I have had! Thank you so much for this video!
Fabulous tutorial! My husband and I are learning to make sourdough bread together! A new hobby to cheer up these gloomy coronavirus days 😷 We have watched a few helpful videos on RUclips recently as we are keen to understand the sourdough process. This is now our go to tutorial, thank you so much. The way you explain guide and assist are top class 👍🏻 ❤️🍞🥖
A..MAZE..ING! This is by far the best method I’ve tried. It has given me the best results. I’ve been using my mixing machine and been really struggling to get a loaf that rises well. I followed this to the letter (almost) and I now have my finest loaf sat in front of me waiting to be cut. It’s killing me waiting to see if I have the open crumb but I suspect I have given how much it has risen. It is definitely more labour intensive and time consuming than other methods but using this I’ll make two a week. Thanks for posting. My wife is now bragging to colleagues over zoom that her husband is awesome. 😂
Hi - please check out the full recipe in the link posted above and it will provide more details! It will depend on the temperature of your kitchen ultimately!
I can’t say enough how helpful this is! I’m fairly new to sourdough but have baked a number of loaves and every single one of them has had strength issues. This helped me identify that I was being too skimpy in the mixing stage. Amazing job Laura!
Thanks Erin!!! In hindsight, I think I over proofed this loaf a little bit - it was a bit TOO fermented during shaping (I tend to push bulk fermentation FAR, but this might have been a touch too far) but so glad it was helpful. Thanks for the feedback xo.
It's hard to say without knowing more details, but over (to an extent) and under proofing can exhibit similar characteristics. Under proofing tends to be a more common issue .
@@ABeautifulPlate Good to know they can look similar!!! A lot of issues to troubleshoot, but changing a lot of variables soon... Using more white flour in my next mix... making sure my starter is more active... shorter bulk.... better shaping... lots to work on. Thanks again!!!!
Followed your recipe and tutorial this past weekend using my 10 day old starter and i made my first sourdough bread. It turned out so much better than I expected! Of course, I need more practice, but I’m so excited about learning more. Thank you so much for your tutorial and recipe!
This is a wonderful video. Your step-by-step instructions are clear and full of information. The finished loaf is beautiful! Thoroughly enjoyed this video. Thanks!
I have been baking bread for a while but your video is the perfect accompaniment for thew whole sourdough process, with all the little tricks that make for a great result. Merci beaucoup
I loved this recipe and I'm going to try it this week! One thing I do when working with my rising sourdough bread (instead of a bread proofing box) is use my Instant Pot on the low yogurt setting ("Less") and it gets to a perfect consistent 79F degrees in my normally cold low-60s kitchen. Just FYI to others who have cooler ambient room temperatures and also have an Instant Pot. I use a bowl that fits perfectly in my 8-quart IP on a trivet and cover the IP with my glass lid, not the pressure lid. Good luck, and thanks, Laura!!
@@ABeautifulPlate Thank you! I made your recipe and the my husband said it was the best sourdough bread I've made all year (and that's saying a lot!). Thank you thank you. And the Instant Pot proofing was perfect at 80 degrees the whole warm proofing S&F/bulk rise period.
Thank you so much for this video!! I can tell you how much it’s helped me in my sourdough process. This was my third time attempting to bake sourdough, and I feel like I’ve finally gotten a nice oven spring! Before I struggled with handling the dough, not knowing when to end bulk fermentation, and it being too dense/gummy inside. Instead of just blindly following a recipe, your tips on visual cues really helped. THANK YOU SO MUCH!!
Great looking loaf! Fun fact mixing salt, flour, water and starter in the very beginning and letting it sit an hour before stretch and folds will yield the same looking and tasting loaf of bread.
Thank you so much for the video and your very descriptive website guide! Following the Tartine Bread recipe I was having trouble with loaves that were lacking oven spring in the initial 20 minutes of baking, large disproportionate holes in the top half and scores that were sealing up. Thanks to your detailed video and guide I figured out that my problem was underproofing during bulk fermentation. My last loaf based on your recipe and instructions was nearly perfect.
Your videos on Artisan Sourdough Bread making have been a real game changer. I am a year into the whole process after creating my own starter from scratch. The use of a thermometer to monitor the temperature throughout (of water and during bulk fermentation) has made all the difference. I am using a Challenger bread pan, and my last few loaves have been so much better and consistent. I have one question - I discovered that I have a “Proof” setting on my oven! The manual says the temperature can range between 80F and 95F but I am not able to actually “set” the temperature to 80F per your recipe. Therefore, I am keeping the oven door slightly open to monitor the temperature throughout to make sure it doesn’t get much above 80F. So the question is, would there be any harm if I allowed the temperature to increase to the max of 95F, or if it were to fluctuate between the minimum and maximum? Would I just be able to reduce the “rest” times throughout the process? Thanks so much.
So happy to hear this! I would personally NOT use a proofer setting on an oven if you can't regulate the temperature well - 80F would be great (although it can even be hard to monitor a dough well at that temp) - but 90-95F is VERY warm and could easily lead to an over proofed dough unless you're really careful. Also, increased temperature will lead to different flavor profiles. I would personally keep a cooler temp over a higher temp, unless you really want to speed up the entire process a lot! Hope this helps!
Thanks for your reply! That is good to know. The proof setting simply turns on the oven light, so leaving the door open really is not much of a hassle. I will just continue to keep the oven door open and monitor the temperature as I have been doing quite successfully. The loaf I prepared yesterday and baked this morning, using this technique, came out AMAZING once again! I hope you don’t mind one other question. Would the addition of ground (or whole) flax seeds work with this recipe, or could that “throw it off”? If yes, do you suggest adding the flax at the outset while mixing the dry flours before adding the water? Thanks again for sharing your expertise. It has really made a huge difference in my results and confidence as a home bread baker!
@@judyamorello2722 I think that's a better plan with the oven! :) As for the flax seeds, you can definitely add them to this recipe - I might add them before the first stretch and fold. You could make a seed soaker, but I don't think it's necessary - depends on how many seeds you want to add.
@@ABeautifulPlate Excellent! I am going to experiment with this. Your thorough descriptions have helped elevate my confidence as a novice bread baker. My husband thanks you as well. LOL
Thank you for your simple and super informative tutorial. Can't wait to start over my bread tomorrow. My starter has just passed the float test today. I gave it a pre feeding so I can use it the next day.
Great video and recipe! Just cut through the loaf and it's the best result Iv'e had so far. Still a beginner when it comes to sourdough. Your Technic is awesome.
I have really enjoyed discovering your sourdough recipe and I am elated at this addition to the rest of your informative materials! Can’t thank you enough for sharing your knowledge.
this is a great guide! having tried to film one myself and failed, I know producing such high quality material is really demanding. I'll try your shaping method with my next bake - usually for high hydration dough I stitch the loaves, but I never managed to get a surface so taut that it'd result in a dramatic oven spring like yours had. sourdough is a never ending learning curve!
For whatever reason, I just haven't gotten the stitching technique down, but I know that's another popular and great shaping method. This is the one that I find most consistent and easiest to execute.
I failed at making two loaves last week with a different recipe and I made your recipe today and the bread is delicious! It had a nice rise and I used my Dutch oven, but I did find the loaf to be a little small. We are a big family with big appetites, what do you suggest for making a bigger loaf? Or is it best doubling the recipe and making two loaves? Thank you for the thorough details! ❤ we all love the bread so much!
Thank you, thank you for this thorough and clear video! You have been so helpful in my sourdough journey, Laura! I will try again to make this loaf... always learning!
You can find the full written (and printable) recipe here: www.abeautifulplate.com/artisan-sourdough-bread-recipe/ It will vary a bit loaf to loaf and depending on your oven, but yes, roughly 40 minutes!
Your video is wonderful! To the point, no small talk, and extremely thorough! I do have a question however. I just put my first loaf using your recipe into the oven after proofing in the refrigerator for 14 hours. What would cause my loaf to fall once I used the lame to add the detail on the top? I loved how your recipe uses starter without the added “ build your levain” period!!! So hoping this comes out! Update: my bread was very tasty, crisp crust and light crumb, but as I suspected it came out very flat. No rise in the oven after I scored it. Thoughts?
Thanks so much for the kind words! Sounds like it might have over proofed? Or potentially your starter is not strong enough? It is very hard to troubleshoot without seeing pictures. It is very important to play around with your bulk fermentation time because the temperature of your kitchen (how the dough is held) and how it is developing is different for everyone.
Many have complained of repeated failures, but using this method, my first loaf came out perfectly! I'm interested in what you mean by "strength". I think it means that the dough takes on a round shape in the bowl rather than flatly sticking to the sides (surface tension) and maybe also that it holds together and begins to feel a little drier. Becomes more like yeast bread dough?
I was glad you flipped the loaf to show the underside. I've had problems with an overcooked bottom using a Dutch oven, 20 min @ 500 covered then 20 min uncovered @ 450. Otherwise, my loaf looks as yours does. Any thoughts, recommendations?
Takes all the guesswork out of breadmaking. I used spelt flour in the same amount and it came out perfect. This time around I'm using whole wheat. This video is my bible.
I have a couple Dutch ovens that are only rated for 450 degrees. Is there a oven temp/baking time modification for that? I’d assume it just needs to bake for a bit longer. Would you need to drop the temp 25 degrees once the lid comes off? Very new to sourdough bread baking. Your videos and recipes showed up right in time. Thank you!
Yep! So I can't speak to every brand of Dutch Oven - as I've only worked with brands that can be preheated that high, but you absolutely should only preheat to the max temperature (ask the brand if you're at all concerned prior!). You can definitely preheat at 450. If it were me, I would bake at 450 with the lid on for 25 to 30 minutes, then remove the lid and either continue baking at that temperature or reduce the temperature to 425. Regardless of your baking vessel temp limits, I always recommend this because every pan and oven heats differently!
Awesome! Thank you so much! I’ve watched this video so many times and my first loaf will go in the oven tomorrow morning!!! Looking forward to see the result!
Really helpful video. Just had a dough that was basically a pancake and had no strength despite doing a lot of the right things. How do you know if your dough is building strength efficiently during the bulk fermentation?
Hi Helen, it will depend on your specific dough. If you're referring to my recipe, it should feel stronger with each fold (it will begin to resist you more) and you'll start to see some nice rounding at the edges of the bowl.
A mixing bowl of a similar size lined with a kitchen lined that is well dusted with flour is another option. Just make sure its not bigger than your baking vessel! Hope this helps.
I want to be able to follow this recipe, but I have so little time with a 15 month old and a baby on the way! I guess I'll be doing this a lot later in life. Haha
Totally understand the struggle - you can definitely be more relaxed about the whole stretch and fold schedule - but it really takes practice and becoming familiar with dough (and strength, etc.) to gain confidence to tweak the schedule and technique to fit your schedule well. Obviously, I'm sharing very specific recipes/instructions because it helped me gain consistent success and I'm gearing this towards beginners, but it isn't made to imply that this is the ONLY way to make great sourdough.
Thank you so much for this tutorial! I successfully made a few loaves thanks to the wonderful guide you provided :) I am attempting an oval shape this time and was wondering what size banneton you’re using in this video? Thank you so much!
Sorry for the delay! I use 10-inch oval bannetons and think thats a great all-purpose size to have on hand. You can find all of my sourdough tool favorites here: www.abeautifulplate.com/shop/sourdough/
@@ABeautifulPlate thank you :) also follow up question haha. If I wanted to make 2 loaves using this recipe would I simply double all the ingredients but keep the directions the same? And at what point would you recommend splitting the dough into the 2 loaves?
Hello!! Thank you for this video!! You are an Artist!!… can I bother you with the brand of four that you use?.. I used the one the tI got from the supermarket but may be is not the best one.. so I was wondering if you can share the brand!! Thank you so much!!
Some reliable supermarket staples (in the US - not familiar with elsewhere) are King Arthur and Bob's Red Mill. I also play with locally sourced flours too, but they can require more tinkering.
Nice. I have basically the same recipe in the process, except I use 100% ancient grains, usually Kamut and Einkorn and others when I find them, so I do get a crumb much less open than yours, but for me white flour is out of the picture and healthy is as important as taste.
Yep! You definitely can't achieve as open a crumb with 100% whole grain (it isn't supposed to be open!) - so crumbs will always vary a bit depending on what kinds of flour you're using - even from brand to brand.
This will be the fifth sourdough recipe I have tried. My results look good enough but they do not have that elusive open crumb. I think my ageing Ilva range oven is not getting hot enough; plus I do not have (yet) a dutch oven. Your instructions are lovely and calm, systematic, and so maybe this time I will see a breakthrough! Thanks for posting, Nigel in lockdown Belgium.
Thanks so much Nigel!! It really helps to have a Dutch Oven, or the pan that I have shown here (Challenger Breadware Pan - it's an investment, but amazing) because the initial steam in the first part of baking is pretty crucial for oven spring. Keep at it! At least it all tastes great though, right? Stay safe and well!
WIthout a dutch oven, (if you are not doing it) you need to add steam to your oven - simply placing a pan of boiling water from your kettle to the oven when you start to bake your bread will help this a lot. I started with a stoneware baking pan, on the middle rack , and a pan of water on the lower rack before I purchased my dutch oven. You can take the water out at the time when you drop the temperature in your oven from the high heat to the finishing temp. (I wasn't going to post temperatures as everyone seems to use different ones ... but I use 455 for 20 minutes, and 375 for the last 15-20... obviously this depends on your oven, and how you like your bread) . A good demo of what I'm talking about is from another baker here on RUclips (Bake With Jack) - ruclips.net/video/vmb0wWKITBQ/видео.html around the 22minute mark. Best of luck with everything ! I hope your breads turn out wonderful :)
You can also use a metal bowl, a metal pot etc. to trap steam. And if the boiling water method seems a bit scary you can just toss a few ice cubes next to the bread to add some extra steam. They'll melt really fast! The videos on my channel have a few suggestions for newbies who are baking under quarantine. Happy baking :)
I am not new to sourdough or bread baking, and have good results with the recipe I've been using, but my crumb is not as open and airy as I would like. I tried your recipe yesterday and baked it today (even though I knew it was a fail). I'm not sure where I went wrong. The dough was slack no matter how many times I did the stretch and fold. We live in a high altitude ~ 6,000 ft. Because it is so dry here, I was worried that I might have to add water, but in retrospect I think I should have cut it back a little. Would that have made a difference? My weekly recipe is "high hydration" so I didn't think I would have as much trouble.
High altitude definitely affects baking, but I'm at around 4500 and haven't experienced any issues with my recipe. Every flour brand varies in terms of how much water it can really handle, so I would definitely recommend reducing the hydration initially and seeing if that helps things. If the dough was super slack the entire time, try also mixing more vigorously during the initial mix (after adding the salt) and/or the hydration should be what helps the most. This is my video tutorial, but you can find more specific information on this post: www.abeautifulplate.com/artis... Hope this helps!
@@ABeautifulPlate Thank you for your reply, I am trying again! I dropped the hydration a bit, and will follow your suggestion on the mixing. Wish me luck!
Great video--very easy to follow and perfect loaf. Do you have any tips on making the bread as sour as possible without retarding gluten development and oven spring?
So glad it worked out well for you! Some ways to make a more sour loaf: 1) use a starter in your dough that has a higher proportion of whole grains, 2) move to the dough to a slightly warmer spot for bulk fermentation - but this can be tricky because it can cause problems with your timeline!), 3) increase more whole grains in your dough - but remember that this can affect gluten strength and oven spring. Hope this helps!
This was made with a store-bought American bread flour, which is around 14% protein. Please refer to my full recipe (link in description) for a rough timeline and more details!
Nice tutorial Laura. I’ve been making SD a couple times a week over the last 2 months. My main problem is scheduling. I like to get started pretty early to be able to proof in the fridge overnight and bake the next day. The problem is that I don’t want to sit around 6 hours waiting for my levain to get active which pushes the rest of the procedures too far into the day. I’ve tried feeding the starter late the night before and even refreshing for a couple of hours the morning of (like Chad Robertson suggests), but when I get around to the end of the bulk rise, there’re no bubbles and the dough doesn’t pass the float test. The last time, I let the rise go 10 hours. The dough was heavy and wetter than when I mixed it at 65% hydration. The loaves came out pretty but dense and not very tall. Any suggestions will be appreciated.
Hi Keith! Did you check out my recipe and baking timeline: www.abeautifulplate.com/artisan-sourdough-bread-recipe/ I follow that method for my recipe, and do not create an offshoot levain - I simply scale up my previous night's starter feeding and use a portion of that in my dough the following morning. Sounds like maybe your starter wasn't used at the right point? I recommend checking out recipe and giving it a try, it might produce better results for you!
@@ABeautifulPlate Thank you for your quick response. Yes, I added straight from the starter initially then tried the refresh because it wasn't active anymore. I fed the starter 1:3:3 the previous morning and it was very active. Then I fed again around 9:30 PM. At 7AM the next morning, I could see that it had risen then fallen. It didn't pass the float test so that's why I tried to refresh. I autolysed 3 hours, did stretch and folds, but the bulk rise failed. My question is how much to feed the night before and how long should I expect the starter to be effective? If it's still active when I start the mixing, is it possible for it to lose its potency by the time that the bulk rise is started? All was done between 78 and 82 degrees.
did you use all of the starter? there was only a little bit of starter left in the jar when you poured it into the dough and idk if you had extra starters going. will there be enough mature starter left in the jar to keep it going/alive? i started my starter a few weeks ago and i haven’t made bread yet. i’m kinda confused on what levain is or if you feed it the same way as you would with a starter.
Hi! A levain is just the French term for a starter/culture. Some recipes call for preparing an "offshoot" levain - of which 100% is used in your dough. This can be a helpful way to adjust a baking timeline, but I prefer to simply scale up my starter during the previous night's feeding and use a portion of my main starter in my dough. I always scale it up so that I have enough to feed/maintain my "mother" starter - I keep a very small amount of starter when I'm not baking, so it looks like very little, but I prefer it that way to reduce waste/discard. Hope this helps clarify! I cover this more fully in the written recipe: www.abeautifulplate.com/artisan-sourdough-bread-recipe/
Great video ! Going to try this with my first ever bread bake . What kind of surface do you need for sourdough bread ? Space is limited and I was thinking to buy a marble slab or something like that .
Hi Laurence, the ratio is usually adjusted from the beginning of when you create your starter and when it's established / active. It can vary depending on how you want it to behave / your schedule. A ratio like 1:1:1 will cause your starter to peak faster. A ratio like 1:5:5 (starter:flour:water) will slow down the activity and make it peak a bit slower. I recommend familiarizing yourself with creating a sourdough starter and reading this troubleshooting guide on my site: www.abeautifulplate.com/sourdough-starter-troubleshooting-guide/
Thank you so much for the feedback! I really appreciate it. It takes some time to get a new starter going, but it is so rewarding once it gets there. Have fun!
I'm new to sourdough! You talk about your preference for using starter in your dough rather than making a levain. You say to, "plan your previous feeding accordingly so that the starter is reaching its peak and due for its next feeding." I'm so new I don't even know how to do this. How do I know when my starter is at its peak, and ready for its next feeding? I feel like it's pure luck that my starter has survived these past few months. Thank you!
Sorry for the late response! A starter and levain are the same thing (just different terms). You can find all of the information you're looking for in my sourdough resource posts: www.abeautifulplate.com/sourdough-bread/ It sounds like you're a beginner, so you'll need to get comfortable with the basics before baking bread!
Hi Kristie, You can find a more detailed recipe and rough baking timeline schedule here: www.abeautifulplate.com/artisan-sourdough-bread-recipe/ The total bulk fermentation time will vary depending on your ambient kitchen temperature (this is a major factor!) and your sourdough starter strength, as well as flour, etc. I can't give you an exact time because I don't know the environment that your working in. I can only provide a very rough estimate but would need more details.
Can you please advise on timing when you keep your starter in fridge? I’m never sure how to go about it once taken out of fridge -? Adjust room temperature ? How long ? When feed etc thanks
Please check out my starter troubleshooting guide for more tips: www.abeautifulplate.com/sourdough-starter-troubleshooting-guide/ I prefer to keep my starter at room temperature because I bake often!
Hope you find this video helpful! If you enjoyed it, be sure to give the video a thumbs up and subscribe to my channel. Remember, you can find the full recipe (printable) and example baking timeline here: www.abeautifulplate.com/artis...
Thank you so much for this video! It is so clear and well explained. Definitely will try! I just want to try a sourdough bread then I found your video. Already subscribed. Also wonder why such a good channel has fewer subscribers(no offensive), it confused me because I just started my channel and I hope a good one deserves good feedback.
Hi! So glad it was helpful. This video was my first video that was designed specifically for RUclips. My main content is on my website: www.abeautifulplate.com - this was just a video that I made to supplement content on my site.
yes! every flour brand varies dramatically and I always recommend reducing the hydration as you're getting familiar with yours - and scaling up once you can see that it can handle it. If the loaf came out well, it's ok if your dough looks different!
hi! the bulk fermentation time will vary depending on your ambient temperature (dough temperature, etc.) so there isn't a hard and fast rule. other factors like flours (esp if they're more freshly milled!) will also speed up fermentation. generally, if the dough temp and ambient temp are held consistently at 78F, the total bulk time will be about 4 - 4.5 hours. you can find more details on the full recipe, which is linked in the video description!
@@ABeautifulPlate Thank you so much. I had some great results with this recipe. I've been using it over and over and have raised the hydration as I get more confident. Thanks again.
Great video and well explained, thank you. And may i ask, with the regular home use built in oven , which heat mode should i use, the top and bottom with or without fan? Grill mode?
I don't use convection (fan) - if you do, you'll probably want to reduce the oven temp slightly to account for the more consistent heat. I'm not sure what a grill mode is - do you mean a broiler? If so, definitely not. I don't have the option to choose where my heat comes from - so I'm not sure what you mean by that, but I would do whatever results in the most consistent, even heat throughout your oven .
Hi laura! Finally got it right! What kinda bread flour are you using? Im using T65 french flour that doesnt seem to be able to go too high on hydration, any thoughts?
I've played around with various bread flour brands (they all will vary and behave differently!) - but my go-to for testing this recipe was King Arthur Bread Flour. Definitely recommend always reducing the hydration whenever you're working with new flours and just reducing in general if the flour you're work ing with can't seem to handle more! The bread will come out better.
@@ABeautifulPlate Really appreciate the quick response! Haha yeah totally understand, T65 is beautiful in taste just feels weird to get caugh up with the whole high hydration world of breads, but like you said, if the flour cant handle it. Reducing the hydration does get the same results if handled well!
The info about how the dough should look and feel at each stage is what finally got me to my perfect loaf! Room temps vary so much so knowing how it should feel rather than aiming for a timeframe is great. It's been 6 months of trial and error so I am ecstatic! Thank you.
So thrilled to hear that! Thanks for the feedback Jess!
I found that tip very helpful too!
10/10 would learn from you again. I’m a complete beginner at baking
Thank you!
This video makes me feel eager to bake my own bread. Thank you very much.
nice presention superb
I have followed this recipie carefuly about 30 times now and I have sucessfuly made about 30 beautiful sourdough loafs. I have been looking for a detailed recipe for years to get me what I am looking for. Many family memebers of mine and friends have enjoyed what you have created. Thank you!
I’ve watched so many sourdough videos on RUclips and yours is by far one of my favourites. I love how you explain why we should be doing certain things in a particular way
Really appreciate the feedback! Thank you!
Great recipe for sourdough!!
This recipe is 🔥🔥🔥 My 1st attempt at sourdough came out great with your help!
I’m very new to sourdough and have made a no-knead loaf a few times. I’m gonna try your recipe next. Will probably watch this video 100 times first though, haha! Great video.
So I made the bread. Mine looked almost done after 30 min, I baked it for additional 10 min uncovered and it was done; 10 min longer and it would be toooo brown. I have 20 yr old gas over and doubt it is very accurate.
Bread came out beautiful, happy to come across this recipe. It requires lot more work than my previous bread, but I think it's worth it.
May I say “you’re a genius"... thanks a ton for your videos. 👏🏻🧡
Yes, you may! HA! ;) Just kidding. Thank you though!
Thanks for explaining all the visual cues so well. Trying to learn how to be a more intuitive sourdough baker and not just blindly following a recipe with timings, etc.
So glad it’s helpful!!! It’s very visual and you really need to follow the dough’s lead for all sourdough baking, because there are a lot of variables that can never be accounted for in any recipe (kitchen temperature, different brands or freshness of flours, your starter activity, etc). It just takes a lot of practice but becomes easier the more you bake! 😊
I am following your recipe for sourdough they turn very good, thanks for sharing👍
You did well to explain the process and also what to do if things turn out differently. Thank you! Beautiful artisan sourdough bread!
Glad it was helpful!
I have tried to make sourdough so many times and have watched so many sour dough recipes on youtube but it hasn't worked. I've followed everything to a T and my loves have still come out dense, unrisen, and sticky. I followed your recipe and just took my loaf out of the oven. By far, this is the best looking loaf yet - it is twice as high as the one I made yesterday using another guide. I can hardly wait for it to cool so I can slice in and check it out. It might not be perfect today, but I feel close. I had given up hope on being able to make sourdough before watching this video. Thank you so much!
Edit - I finally cut into the loaf and it was perfect! As good (if not better) than any artisan loaf I've had in the past. Tomorrow's loaf is now bulk fermenting - it's nice to finally be excited about a loaf-in-process instead of feeling anxious!
This is so wonderful! I'm so happy to hear this. Thank you so much for the feedback Rachel!
Best recipe!!! After I tried so many recipes ... this is by far that gave me the best result
So happy to hear this!
Yes totally agreed ! Thank you A Beautiful Plate 🥰
I have watched so many videos and as a relative beginner I have had many uneven bakes, but I am determined to get this right. This is the first video that makes sense. Thank you!!
So glad to hear that!
I followed both of your videos and made my very first sourdough boule. OMG so good! Thank you so much for sharing. I'm just about to start on my second boule :)
So happy to hear that!
I can't wait to make this. Thanks for sharing your recipe and technique. I'm always amazed at how some people feel they need a $900 imported mixer for making bread. You've shown how simple it is to make it by hand. Thanks again.
Thank you!!
Wow!! Have tried several recipes now and yours is the BEST! I wish I could send you a pic of the loaf. Best ear I have had! Thank you so much for this video!
So happy to hear this! You can contact me on my website if you want to :) www.abeautifulplate.com
Fabulous tutorial!
My husband and I are learning to make sourdough bread together! A new hobby to cheer up these gloomy coronavirus days 😷
We have watched a few helpful videos on RUclips recently as we are keen to understand the sourdough process.
This is now our go to tutorial, thank you so much. The way you explain guide and assist are top class 👍🏻 ❤️🍞🥖
So happy to hear this!
Nice, thank you very much. I have to try that
Wow, that dough is gorgeous!
Thank you!
Na prawdę super 👍👍
Bardzo ładny chlebek upięłaś , super 👍👍👍
A..MAZE..ING!
This is by far the best method I’ve tried. It has given me the best results. I’ve been using my mixing machine and been really struggling to get a loaf that rises well. I followed this to the letter (almost) and I now have my finest loaf sat in front of me waiting to be cut. It’s killing me waiting to see if I have the open crumb but I suspect I have given how much it has risen. It is definitely more labour intensive and time consuming than other methods but using this I’ll make two a week. Thanks for posting. My wife is now bragging to colleagues over zoom that her husband is awesome. 😂
Love this!!! Thank you so much and am thrilled it's given you good results (and your wife is happy, haha!)
Very helpful tutorial! How much time did you leave your dough covered after the 6th SF please?
Hi - please check out the full recipe in the link posted above and it will provide more details! It will depend on the temperature of your kitchen ultimately!
Very nice bread indeed.
Tried many methods, this was GOLD. Thank you.
Thank you for the great feedback!
I can’t say enough how helpful this is! I’m fairly new to sourdough but have baked a number of loaves and every single one of them has had strength issues. This helped me identify that I was being too skimpy in the mixing stage. Amazing job Laura!
Thanks Erin!!! In hindsight, I think I over proofed this loaf a little bit - it was a bit TOO fermented during shaping (I tend to push bulk fermentation FAR, but this might have been a touch too far) but so glad it was helpful. Thanks for the feedback xo.
I haven't baked a new loaf yet, but this has answered a lot of questions... I've been overbulking!!!!!
It's hard to say without knowing more details, but over (to an extent) and under proofing can exhibit similar characteristics. Under proofing tends to be a more common issue .
@@ABeautifulPlate Good to know they can look similar!!! A lot of issues to troubleshoot, but changing a lot of variables soon... Using more white flour in my next mix... making sure my starter is more active... shorter bulk.... better shaping... lots to work on. Thanks again!!!!
This is the video that taught me how to make really good sourdough. Thank you very much for the great work here.
Followed your recipe and tutorial this past weekend using my 10 day old starter and i made my first sourdough bread. It turned out so much better than I expected! Of course, I need more practice, but I’m so excited about learning more. Thank you so much for your tutorial and recipe!
Yay! So happy to hear that!
This is a wonderful video. Your step-by-step instructions are clear and full of information. The finished loaf is beautiful! Thoroughly enjoyed this video. Thanks!
Thanks!!
I have been baking bread for a while but your video is the perfect accompaniment for thew whole sourdough process, with all the little tricks that make for a great result. Merci beaucoup
Thank you so much!
I loved this recipe and I'm going to try it this week! One thing I do when working with my rising sourdough bread (instead of a bread proofing box) is use my Instant Pot on the low yogurt setting ("Less") and it gets to a perfect consistent 79F degrees in my normally cold low-60s kitchen. Just FYI to others who have cooler ambient room temperatures and also have an Instant Pot. I use a bowl that fits perfectly in my 8-quart IP on a trivet and cover the IP with my glass lid, not the pressure lid. Good luck, and thanks, Laura!!
This is a great idea! I've never tried that, but it's definitely worth testing it out if you don't have a proofer. Thanks for your comment!
@@ABeautifulPlate Thank you! I made your recipe and the my husband said it was the best sourdough bread I've made all year (and that's saying a lot!). Thank you thank you. And the Instant Pot proofing was perfect at 80 degrees the whole warm proofing S&F/bulk rise period.
@@KiraLauraBricknell Yay! So thrilled to hear that - thank you for the update and review!!
I have been trying to make this bread, now I have new inspiration to continue! Thanks !
Thanks!! Glad you enjoyed it!
Thank you so much for this video!! I can tell you how much it’s helped me in my sourdough process. This was my third time attempting to bake sourdough, and I feel like I’ve finally gotten a nice oven spring! Before I struggled with handling the dough, not knowing when to end bulk fermentation, and it being too dense/gummy inside. Instead of just blindly following a recipe, your tips on visual cues really helped. THANK YOU SO MUCH!!
Thank you so much!!! Sorry for the late reply! :)
What a great video! It was great that you showed the two methods of building strength in the beginning. I learned a lot from your video ❤️
Great looking loaf! Fun fact mixing salt, flour, water and starter in the very beginning and letting it sit an hour before stretch and folds will yield the same looking and tasting loaf of bread.
There are reasons to do an autolyse and leave out the salt and starter - and add them in stages, but yes, this is definitely an option too!
Thank you so much for the video and your very descriptive website guide! Following the Tartine Bread recipe I was having trouble with loaves that were lacking oven spring in the initial 20 minutes of baking, large disproportionate holes in the top half and scores that were sealing up. Thanks to your detailed video and guide I figured out that my problem was underproofing during bulk fermentation. My last loaf based on your recipe and instructions was nearly perfect.
so happy to hear that!
Your videos on Artisan Sourdough Bread making have been a real game changer. I am a year into the whole process after creating my own starter from scratch. The use of a thermometer to monitor the temperature throughout (of water and during bulk fermentation) has made all the difference. I am using a Challenger bread pan, and my last few loaves have been so much better and consistent. I have one question - I discovered that I have a “Proof” setting on my oven! The manual says the temperature can range between 80F and 95F but I am not able to actually “set” the temperature to 80F per your recipe. Therefore, I am keeping the oven door slightly open to monitor the temperature throughout to make sure it doesn’t get much above 80F. So the question is, would there be any harm if I allowed the temperature to increase to the max of 95F, or if it were to fluctuate between the minimum and maximum? Would I just be able to reduce the “rest” times throughout the process? Thanks so much.
So happy to hear this! I would personally NOT use a proofer setting on an oven if you can't regulate the temperature well - 80F would be great (although it can even be hard to monitor a dough well at that temp) - but 90-95F is VERY warm and could easily lead to an over proofed dough unless you're really careful. Also, increased temperature will lead to different flavor profiles. I would personally keep a cooler temp over a higher temp, unless you really want to speed up the entire process a lot! Hope this helps!
Thanks for your reply! That is good to know. The proof setting simply turns on the oven light, so leaving the door open really is not much of a hassle. I will just continue to keep the oven door open and monitor the temperature as I have been doing quite successfully. The loaf I prepared yesterday and baked this morning, using this technique, came out AMAZING once again! I hope you don’t mind one other question. Would the addition of ground (or whole) flax seeds work with this recipe, or could that “throw it off”? If yes, do you suggest adding the flax at the outset while mixing the dry flours before adding the water? Thanks again for sharing your expertise. It has really made a huge difference in my results and confidence as a home bread baker!
@@judyamorello2722 I think that's a better plan with the oven! :) As for the flax seeds, you can definitely add them to this recipe - I might add them before the first stretch and fold. You could make a seed soaker, but I don't think it's necessary - depends on how many seeds you want to add.
@@ABeautifulPlate Excellent! I am going to experiment with this. Your thorough descriptions have helped elevate my confidence as a novice bread baker. My husband thanks you as well. LOL
Thank you for the amazing simple no waste instructions
Thanks!
wow! this video is so clear and easy to follow! now I'm really confident to start making sourdough bread!!
Thank you for your simple and super informative tutorial. Can't wait to start over my bread tomorrow. My starter has just passed the float test today. I gave it a pre feeding so I can use it the next day.
Great video and recipe! Just cut through the loaf and it's the best result Iv'e had so far. Still a beginner when it comes to sourdough. Your Technic is awesome.
So thrilled to hear that!
Great video! You make it look so easy!! 👍
How long does bulk fermentation last in your recipe? :)
I have really enjoyed discovering your sourdough recipe and I am elated at this addition to the rest of your informative materials! Can’t thank you enough for sharing your knowledge.
Thank you so much for the feedback!!!
Such a great tutorial and beautiful bake as always!
Thanks Kristin!!!! And thanks for all the technical help 😅
this is a great guide! having tried to film one myself and failed, I know producing such high quality material is really demanding. I'll try your shaping method with my next bake - usually for high hydration dough I stitch the loaves, but I never managed to get a surface so taut that it'd result in a dramatic oven spring like yours had. sourdough is a never ending learning curve!
For whatever reason, I just haven't gotten the stitching technique down, but I know that's another popular and great shaping method. This is the one that I find most consistent and easiest to execute.
Thanks for the step by step video. It helps me in remaking sourdough bread since quite some time ago.
Glad it was helpful!
Im so grateful for your video! Im starting my folds now. Hoping I finally get it right!!!
Happy to hear that!
I failed at making two loaves last week with a different recipe and I made your recipe today and the bread is delicious! It had a nice rise and I used my Dutch oven, but I did find the loaf to be a little small. We are a big family with big appetites, what do you suggest for making a bigger loaf? Or is it best doubling the recipe and making two loaves? Thank you for the thorough details! ❤ we all love the bread so much!
Great step by step guide for how to make beautiful sourdough! So informative!
Thank you!
Very comprehensive and clear. Thanks so much!
Roxanne Tarjan thank you so much!
Thank you, thank you for this thorough and clear video! You have been so helpful in my sourdough journey, Laura! I will try again to make this loaf... always learning!
So glad it was helpful Tamara! Thank you for the feedback. I really appreciate it!
Thanks, my best one so far!
Yay!
I make this weekly ! The best sourdough bread 🥰
So happy to hear that!
Thank you for a nice tutorial! I still have a question... so how long is the baking time all together? 25min+15+?
You can find the full written (and printable) recipe here: www.abeautifulplate.com/artisan-sourdough-bread-recipe/
It will vary a bit loaf to loaf and depending on your oven, but yes, roughly 40 minutes!
That is perfection. Saving to favorites.
Your video is wonderful! To the point, no small talk, and extremely thorough! I do have a question however. I just put my first loaf using your recipe into the oven after proofing in the refrigerator for 14 hours. What would cause my loaf to fall once I used the lame to add the detail on the top? I loved how your recipe uses starter without the added “ build your levain” period!!! So hoping this comes out!
Update: my bread was very tasty, crisp crust and light crumb, but as I suspected it came out very flat. No rise in the oven after I scored it. Thoughts?
Thanks so much for the kind words! Sounds like it might have over proofed? Or potentially your starter is not strong enough? It is very hard to troubleshoot without seeing pictures. It is very important to play around with your bulk fermentation time because the temperature of your kitchen (how the dough is held) and how it is developing is different for everyone.
You could be using dead or very weak flour... The quality of the flour does matter
Thank you for this video! It is full of very useful information and so much pro! thumbs up!
appreciate it!!!
Many have complained of repeated failures, but using this method, my first loaf came out perfectly! I'm interested in what you mean by "strength". I think it means that the dough takes on a round shape in the bowl rather than flatly sticking to the sides (surface tension) and maybe also that it holds together and begins to feel a little drier. Becomes more like yeast bread dough?
Strength is more about the gluten development in this case and how well the dough is developing.
I was glad you flipped the loaf to show the underside. I've had problems with an overcooked bottom using a Dutch oven, 20 min @ 500 covered then 20 min uncovered @ 450. Otherwise, my loaf looks as yours does. Any thoughts, recommendations?
Takes all the guesswork out of breadmaking. I used spelt flour in the same amount and it came out perfect. This time around I'm using whole wheat. This video is my bible.
I have a couple Dutch ovens that are only rated for 450 degrees. Is there a oven temp/baking time modification for that? I’d assume it just needs to bake for a bit longer. Would you need to drop the temp 25 degrees once the lid comes off? Very new to sourdough bread baking. Your videos and recipes showed up right in time. Thank you!
Yep! So I can't speak to every brand of Dutch Oven - as I've only worked with brands that can be preheated that high, but you absolutely should only preheat to the max temperature (ask the brand if you're at all concerned prior!). You can definitely preheat at 450. If it were me, I would bake at 450 with the lid on for 25 to 30 minutes, then remove the lid and either continue baking at that temperature or reduce the temperature to 425. Regardless of your baking vessel temp limits, I always recommend this because every pan and oven heats differently!
Awesome! Thank you so much! I’ve watched this video so many times and my first loaf will go in the oven tomorrow morning!!! Looking forward to see the result!
Wow, this is such a wonderful experiencel Thank you for taking the time in posting an excellent tutorial.
Glad it was helpful!
Great video with clear and easy to follow information.
appreciate the feedback!
Really helpful video. Just had a dough that was basically a pancake and had no strength despite doing a lot of the right things. How do you know if your dough is building strength efficiently during the bulk fermentation?
Hi Helen, it will depend on your specific dough. If you're referring to my recipe, it should feel stronger with each fold (it will begin to resist you more) and you'll start to see some nice rounding at the edges of the bowl.
Fantastic video ! Please give us some options if we don't have bannetons (yet !)
A mixing bowl of a similar size lined with a kitchen lined that is well dusted with flour is another option. Just make sure its not bigger than your baking vessel! Hope this helps.
I use a colander lined with a towel (a smooth towel, not terry).
I want to be able to follow this recipe, but I have so little time with a 15 month old and a baby on the way! I guess I'll be doing this a lot later in life. Haha
Totally understand the struggle - you can definitely be more relaxed about the whole stretch and fold schedule - but it really takes practice and becoming familiar with dough (and strength, etc.) to gain confidence to tweak the schedule and technique to fit your schedule well. Obviously, I'm sharing very specific recipes/instructions because it helped me gain consistent success and I'm gearing this towards beginners, but it isn't made to imply that this is the ONLY way to make great sourdough.
Thank you so much for this tutorial! I successfully made a few loaves thanks to the wonderful guide you provided :) I am attempting an oval shape this time and was wondering what size banneton you’re using in this video? Thank you so much!
Sorry for the delay! I use 10-inch oval bannetons and think thats a great all-purpose size to have on hand. You can find all of my sourdough tool favorites here: www.abeautifulplate.com/shop/sourdough/
@@ABeautifulPlate thank you :) also follow up question haha. If I wanted to make 2 loaves using this recipe would I simply double all the ingredients but keep the directions the same? And at what point would you recommend splitting the dough into the 2 loaves?
3/2023 and I'm still using this recipe! rewatching for time sake.
So glad to hear that!
Hello!! Thank you for this video!! You are an Artist!!… can I bother you with the brand of four that you use?.. I used the one the tI got from the supermarket but may be is not the best one.. so I was wondering if you can share the brand!! Thank you so much!!
Thanks so much!
Some reliable supermarket staples (in the US - not familiar with elsewhere) are King Arthur and Bob's Red Mill. I also play with locally sourced flours too, but they can require more tinkering.
Nice. I have basically the same recipe in the process, except I use 100% ancient grains, usually Kamut and Einkorn and others when I find them, so I do get a crumb much less open than yours, but for me white flour is out of the picture and healthy is as important as taste.
Yep! You definitely can't achieve as open a crumb with 100% whole grain (it isn't supposed to be open!) - so crumbs will always vary a bit depending on what kinds of flour you're using - even from brand to brand.
This will be the fifth sourdough recipe I have tried. My results look good enough but they do not have that elusive open crumb. I think my ageing Ilva range oven is not getting hot enough; plus I do not have (yet) a dutch oven. Your instructions are lovely and calm, systematic, and so maybe this time I will see a breakthrough! Thanks for posting, Nigel in lockdown Belgium.
Thanks so much Nigel!! It really helps to have a Dutch Oven, or the pan that I have shown here (Challenger Breadware Pan - it's an investment, but amazing) because the initial steam in the first part of baking is pretty crucial for oven spring. Keep at it! At least it all tastes great though, right? Stay safe and well!
WIthout a dutch oven, (if you are not doing it) you need to add steam to your oven - simply placing a pan of boiling water from your kettle to the oven when you start to bake your bread will help this a lot. I started with a stoneware baking pan, on the middle rack , and a pan of water on the lower rack before I purchased my dutch oven. You can take the water out at the time when you drop the temperature in your oven from the high heat to the finishing temp. (I wasn't going to post temperatures as everyone seems to use different ones ... but I use 455 for 20 minutes, and 375 for the last 15-20... obviously this depends on your oven, and how you like your bread) . A good demo of what I'm talking about is from another baker here on RUclips (Bake With Jack) - ruclips.net/video/vmb0wWKITBQ/видео.html around the 22minute mark. Best of luck with everything ! I hope your breads turn out wonderful :)
You can also use a metal bowl, a metal pot etc. to trap steam. And if the boiling water method seems a bit scary you can just toss a few ice cubes next to the bread to add some extra steam. They'll melt really fast! The videos on my channel have a few suggestions for newbies who are baking under quarantine. Happy baking :)
So delicious 😋
Amazing video and great instruction. You are doing amazing work. I just started my first starter yesterday and getting so excited
Thank you so much!!! Really appreciate the feedback Sara.
I am not new to sourdough or bread baking, and have good results with the recipe I've been using, but my crumb is not as open and airy as I would like. I tried your recipe yesterday and baked it today (even though I knew it was a fail). I'm not sure where I went wrong. The dough was slack no matter how many times I did the stretch and fold. We live in a high altitude ~ 6,000 ft. Because it is so dry here, I was worried that I might have to add water, but in retrospect I think I should have cut it back a little. Would that have made a difference? My weekly recipe is "high hydration" so I didn't think I would have as much trouble.
High altitude definitely affects baking, but I'm at around 4500 and haven't experienced any issues with my recipe. Every flour brand varies in terms of how much water it can really handle, so I would definitely recommend reducing the hydration initially and seeing if that helps things. If the dough was super slack the entire time, try also mixing more vigorously during the initial mix (after adding the salt) and/or the hydration should be what helps the most. This is my video tutorial, but you can find more specific information on this post: www.abeautifulplate.com/artis...
Hope this helps!
@@ABeautifulPlate Thank you for your reply, I am trying again! I dropped the hydration a bit, and will follow your suggestion on the mixing. Wish me luck!
Great video--very easy to follow and perfect loaf. Do you have any tips on making the bread as sour as possible without retarding gluten development and oven spring?
So glad it worked out well for you! Some ways to make a more sour loaf: 1) use a starter in your dough that has a higher proportion of whole grains, 2) move to the dough to a slightly warmer spot for bulk fermentation - but this can be tricky because it can cause problems with your timeline!), 3) increase more whole grains in your dough - but remember that this can affect gluten strength and oven spring. Hope this helps!
@@ABeautifulPlate Thanks! I'll give it a try when I bake tomorrow
What is the strength of the flour and how long does it take between the last fold and the preform (bulk fermentation time)?
This was made with a store-bought American bread flour, which is around 14% protein. Please refer to my full recipe (link in description) for a rough timeline and more details!
I made my first "successful" sourdough yesterday; next week I'll give your recipe a try. Great tutorial... thanks
Looking forward to seeing how it goes!
Nice! Which protein content for bread flour did you used for this specific bread? 🙏
Hi! I've used lots of bread flours in the past, but this particular loaf was made with King Arthur bread flour which is roughly 12.7%
Nice tutorial Laura. I’ve been making SD a couple times a week over the last 2 months. My main problem is scheduling. I like to get started pretty early to be able to proof in the fridge overnight and bake the next day. The problem is that I don’t want to sit around 6 hours waiting for my levain to get active which pushes the rest of the procedures too far into the day. I’ve tried feeding the starter late the night before and even refreshing for a couple of hours the morning of (like Chad Robertson suggests), but when I get around to the end of the bulk rise, there’re no bubbles and the dough doesn’t pass the float test. The last time, I let the rise go 10 hours. The dough was heavy and wetter than when I mixed it at 65% hydration. The loaves came out pretty but dense and not very tall. Any suggestions will be appreciated.
Hi Keith! Did you check out my recipe and baking timeline: www.abeautifulplate.com/artisan-sourdough-bread-recipe/ I follow that method for my recipe, and do not create an offshoot levain - I simply scale up my previous night's starter feeding and use a portion of that in my dough the following morning. Sounds like maybe your starter wasn't used at the right point? I recommend checking out recipe and giving it a try, it might produce better results for you!
@@ABeautifulPlate Thank you for your quick response. Yes, I added straight from the starter initially then tried the refresh because it wasn't active anymore. I fed the starter 1:3:3 the previous morning and it was very active. Then I fed again around 9:30 PM. At 7AM the next morning, I could see that it had risen then fallen. It didn't pass the float test so that's why I tried to refresh. I autolysed 3 hours, did stretch and folds, but the bulk rise failed. My question is how much to feed the night before and how long should I expect the starter to be effective? If it's still active when I start the mixing, is it possible for it to lose its potency by the time that the bulk rise is started? All was done between 78 and 82 degrees.
Great video! :) can you tell me the protein percentage of your bread flour?
did you use all of the starter? there was only a little bit of starter left in the jar when you poured it into the dough and idk if you had extra starters going. will there be enough mature starter left in the jar to keep it going/alive? i started my starter a few weeks ago and i haven’t made bread yet. i’m kinda confused on what levain is or if you feed it the same way as you would with a starter.
Hi! A levain is just the French term for a starter/culture. Some recipes call for preparing an "offshoot" levain - of which 100% is used in your dough. This can be a helpful way to adjust a baking timeline, but I prefer to simply scale up my starter during the previous night's feeding and use a portion of my main starter in my dough. I always scale it up so that I have enough to feed/maintain my "mother" starter - I keep a very small amount of starter when I'm not baking, so it looks like very little, but I prefer it that way to reduce waste/discard. Hope this helps clarify! I cover this more fully in the written recipe: www.abeautifulplate.com/artisan-sourdough-bread-recipe/
Great video ! Going to try this with my first ever bread bake . What kind of surface do you need for sourdough bread ? Space is limited and I was thinking to buy a marble slab or something like that .
Just a small countertop area, not much at all.
Nice video!! How do you feed your sourdough starter (what flours) and what proportion : 1: 1 : 1 ??
Hi Laurence, the ratio is usually adjusted from the beginning of when you create your starter and when it's established / active. It can vary depending on how you want it to behave / your schedule. A ratio like 1:1:1 will cause your starter to peak faster. A ratio like 1:5:5 (starter:flour:water) will slow down the activity and make it peak a bit slower. I recommend familiarizing yourself with creating a sourdough starter and reading this troubleshooting guide on my site: www.abeautifulplate.com/sourdough-starter-troubleshooting-guide/
Extremely well done and thorough! Perfect for beginners looking to try out sourdough. Can't wait to try it once my starter is ready :D
Thank you so much for the feedback! I really appreciate it. It takes some time to get a new starter going, but it is so rewarding once it gets there. Have fun!
I'm new to sourdough! You talk about your preference for using starter in your dough rather than making a levain. You say to, "plan your previous feeding accordingly so that the starter is reaching its peak and due for its next feeding." I'm so new I don't even know how to do this. How do I know when my starter is at its peak, and ready for its next feeding? I feel like it's pure luck that my starter has survived these past few months. Thank you!
Sorry for the late response! A starter and levain are the same thing (just different terms). You can find all of the information you're looking for in my sourdough resource posts: www.abeautifulplate.com/sourdough-bread/
It sounds like you're a beginner, so you'll need to get comfortable with the basics before baking bread!
How long is your total bulk fermentation? Basically after your 6th fold how long do you let it rest before shaping?
Hi Kristie,
You can find a more detailed recipe and rough baking timeline schedule here:
www.abeautifulplate.com/artisan-sourdough-bread-recipe/
The total bulk fermentation time will vary depending on your ambient kitchen temperature (this is a major factor!) and your sourdough starter strength, as well as flour, etc. I can't give you an exact time because I don't know the environment that your working in. I can only provide a very rough estimate but would need more details.
Can you please advise on timing when you keep your starter in fridge? I’m never sure how to go about it once taken out of fridge -? Adjust room temperature ? How long ? When feed etc thanks
Please check out my starter troubleshooting guide for more tips: www.abeautifulplate.com/sourdough-starter-troubleshooting-guide/ I prefer to keep my starter at room temperature because I bake often!
How long do you do total rest
Before shaping and before the fridge
Hope you find this video helpful! If you enjoyed it, be sure to give the video a thumbs up and subscribe to my channel. Remember, you can find the full recipe (printable) and example baking timeline here: www.abeautifulplate.com/artis...
This is a super tutorial! Thank you. I fel like my bread might actually turn out today!
Any recipe for whole wheat sourdough bread ?
Am working on this! :)
Thank you so much for this video! It is so clear and well explained. Definitely will try! I just want to try a sourdough bread then I found your video. Already subscribed. Also wonder why such a good channel has fewer subscribers(no offensive), it confused me because I just started my channel and I hope a good one deserves good feedback.
Hi! So glad it was helpful. This video was my first video that was designed specifically for RUclips. My main content is on my website: www.abeautifulplate.com - this was just a video that I made to supplement content on my site.
I followed the recipe but my dough looked too wet in comparison to yours 🤔 is that because of the protein content in flour?
yes! every flour brand varies dramatically and I always recommend reducing the hydration as you're getting familiar with yours - and scaling up once you can see that it can handle it. If the loaf came out well, it's ok if your dough looks different!
Hi. Great video. How long is bulk fermentation in this recipe? Is it 4 hours? Thank you
hi! the bulk fermentation time will vary depending on your ambient temperature (dough temperature, etc.) so there isn't a hard and fast rule. other factors like flours (esp if they're more freshly milled!) will also speed up fermentation. generally, if the dough temp and ambient temp are held consistently at 78F, the total bulk time will be about 4 - 4.5 hours. you can find more details on the full recipe, which is linked in the video description!
@@ABeautifulPlate Thank you so much. I had some great results with this recipe. I've been using it over and over and have raised the hydration as I get more confident. Thanks again.
Thank you so much. ...
Great video and well explained, thank you.
And may i ask, with the regular home use built in oven , which heat mode should i use, the top and bottom with or without fan? Grill mode?
I don't use convection (fan) - if you do, you'll probably want to reduce the oven temp slightly to account for the more consistent heat. I'm not sure what a grill mode is - do you mean a broiler? If so, definitely not. I don't have the option to choose where my heat comes from - so I'm not sure what you mean by that, but I would do whatever results in the most consistent, even heat throughout your oven .
Hi laura! Finally got it right! What kinda bread flour are you using? Im using T65 french flour that doesnt seem to be able to go too high on hydration, any thoughts?
I've played around with various bread flour brands (they all will vary and behave differently!) - but my go-to for testing this recipe was King Arthur Bread Flour. Definitely recommend always reducing the hydration whenever you're working with new flours and just reducing in general if the flour you're work ing with can't seem to handle more! The bread will come out better.
@@ABeautifulPlate Really appreciate the quick response! Haha yeah totally understand, T65 is beautiful in taste just feels weird to get caugh up with the whole high hydration world of breads, but like you said, if the flour cant handle it. Reducing the hydration does get the same results if handled well!
Also laura, if i incorporate another 30min fold, do i cut the final rise time by 30mins or carry on with the 1 and half hour rise?