YOUR FIRST SOURDOUGH (Sourdough Bread For Complete Beginners)
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- Опубликовано: 6 июн 2024
- Welcome to Your First Sourdough! When I started making sourdough bread a decade ago, I had a lot of questions and a LOT of failures and could have really used a step by step video to walk me through an entry level loaf. This video is just what young-Brian would have wanted. The lower hydration makes it easier to handle and more sourdough starter ferments the loaf faster so it takes less time to make start-to-finish. This is a perfect place to begin your sourdough journey. We can get into higher hydration and silky open crumb in the future. For now, we're talking about an awesome, tasty, rustic sourdough loaf that anyone can make, even if you're an absolute beginner.
▶️Check out my sourdough starter video here: • Easy Sourdough Starter...
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🔪MY GEAR
9" ROUND PROOFING BASKET (FOR BOULE): amzn.to/3nt2yGU
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
INSTANT READ THERMOMETER: amzn.to/3jab370
5.5 qt LE CREUSET DUTCH OVEN: amzn.to/3mTOPsh
PIZZA PEEL: amzn.to/3je2Grn
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
STAINLESS BENCH SCRAPER: amzn.to/3jfZkUL
BREAD KNIFE: amzn.to/3j0vHWg
BREAD LAME: amzn.to/337XuzF
RECIPE:
i've listed measurements in grams and volumetric, but i HIGHLY recommend using gram measurements as listed for the best results
1. Build the Leaven
•100g room temp water (78 F/25 C) or 1/2 cup
•25g or 1 TBSP ripe sourdough starter
•100g or 1 cup all purpose flour (11.7% protein)
Measure water, sourdough starter, and flour into a high sided container and stir to combine. Ferment, covered, at room temperature for 12 hours.
2. Mix the Dough
•310g water (92 f / 33 C) or 1 1/4 cup
•200g or about 1 cup leaven or (from build stage above. 25g will be left over to propagate your future sourdough starter)
•400g or 3 1/4 cup purpose flour (11.7% protein)
•50g 1/3 cup whole wheat flour (14% protein)
•12g or 2 tsp salt
Add water, leaven, flours, and salt to a bowl and stir to combine with a sturdy spoon. Once combined into a shaggy mess of dough, begin to pinch and squeeze with a wet hand until well mixed (about 2-3 minutes depending on how fast you mix). Cover and begin the bulk fermentation
3. Bulk Fermentation
Place the dough you just mixed from step 2 above in a warm place to ferment for 30 minutes.
After 30 minutes, give you dough a set of strength building folds. See 6:30 for process.
Cover dough and place in a warm place for another 30 minutes.
After 30 minutes (or 60 minutes total of bulk fermentation, repeat the strength building folds. Cover and place in a warm place and continue to ferment for 2 more hours.
4. Shaping
Flour the dough and work surface and flip the dough out onto the work surface. Shape as shown at 8:19. Scoop dough ball into a well floured proofing basket, seam side up.
5. Proofing
Cover with a towel and allow to rise at room temperature for 90 minutes.
After 90 minutes, when poked your dough ball should hold an indent briefly before bouncing back.
6. Baking
Preheat dutch oven in a 500 F / 260 C oven for 30-45min.
Sprinkle Semolina or cornmeal onto a piece of parchment and flip your proofed dough ball onto the parchment seam side down. Score with lame, razor blade, or scissors.
Load parchment and dough into preheated dutch oven, reduce oven temperature to 485 F / 250C and bake for 18 minutes.
See video for alternative baking method.
After 18 minutes, remove lid from dutch oven. Reduce oven temperature to 465 F / 240 C and bake for 25 more minutes.
CHAPTERS:
0:00 Intro + Sourdough Theory/Overview
4:00 Build Stage
4:50 Mix Stage
6:10 Bulk Fermentation Stage
7:55 Shaping Stage
9:24 Proofing Stage
11:10 Baking Stage
#beginnersourdough #easysourdough #yourfirstsourdough
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**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! 
Хобби
Don't forget to check the description for the recipe, recommended gear list, and link to my sourdough starter vid: ruclips.net/video/ZHm1aKxAsIs/видео.html LMK what you think!
Thanks for all of the the recipes and instructions on your channel. I've made a killer dutch oven bread with and without olives + pizza. Too bad I can't send pictures here. So far your channel is my favorite for making bread.
Interesting thing, it's the second recipe I try and it seems like there's too much water - when left to rise, the dough just flows to sides and flattens. AP flour with 12% protein. Also some temp/time conversion for baking would be useful, as most ovens over here heat up to only about 230 deg C.
@@Tyresio12 It is too much water for this recipe. He is make a dough that is about 75% hydrated. Most sourdoughs that I have made are about 65% hydration. The water needs to be reduced to about 256 grams rather than 310 as called for.
@@744georgio now ya tell me
Mine is way too wet it’s almost impossible to fold and form into a ball even after an hr of bulk fermentation. What does this mean?
I have been sourdough bread baking for 5 years and never have seen anyone make the process of this kind of bread making so clear and simple. Thanks
Same for me and I live in France, Brian is a Master.
SD bakers, can you cold proof this dough? If so, for how long do you recommend?
I cold proofed 24 hours with this exact process up to the proofing. Turns out great. @@hannahmiller165
Look up Rosie's kitchen lol she makes it sooooo simple and shows how to make so many different things with your sourdough.
Except his hydration proportions are off, vastly. As a beginner, I tried this recipe first, and didn’t realize until into it, that he had added significantly too much water to his recipe. The dough was unworkable and far too wet. It’s funny, he started the video out by saying beginners get frustrated, well, he frustrated me. And instead of coming back and correcting the error, he has left the video up here on RUclips forever
My dad LOVES your channel and in the last few months really got into bread. I wanted to connect with him, so I asked if when he fed his starter next I could have some to get my own going. Now were over here talking about bread. Made my first sourdough watching this video and I can't wait to call my dad to show him! Thank you for giving me something to connect to with him :)
That’s awesome to hear. Thanks for sharing that. So glad you found the channel
Awwww, that is too sweet!☺️
Well Done Brian. Look what you've done!
This has to be THE best result/ outcome of this video. No perfect loaf could possibly compare to this.
Food brings people together and magic happens, doesn't it?
For anyone who's bread is too wet:
My starter is only a month old, so fairly young. When making my leaven with my young starter the leaven would come out more wet. Because my leven had a lot of moister I cut back the recipe from 310 grams of water to 290 grams of water during the mix stage. This helped a lot. Before cutting back the water my bread was not holding on to any form during the fermentation stage, it was just a wet blob of dough even after the folding and strengthening stage. Now, my bread is holding its shape. Every attempt is better than the last. Thanks Brian!
I'm wondering if this my issue as well because my dough is a wet, incomprehensible blob and my starter is ripe (passed the float test) but very young. I definitely measured correctly but for a beginner like me this dough is very difficult to handle. I'm gonna try your suggestion of cutting the water from 310 to 290 next time.
Is there any redemption for this bread after an hour in… I had a wetter leaven (also using a month old starter) and 310 grams was just too much… let it ferment longer?? Or if the leaven was too liquidy, although super bubbly, is there no rescue method?
When making dough you should always go light on flour and then add flour to reach the dough you want. Dough is heavily influenced by the qualities of the flour as well as temperature and humidity thus following recipes scientifically rarely works.
@@Madesimple77 definitely too late but you can return to mix stage and add flour then cut down a bit on your bulk ferment V2 stage.
I want to know if the fermentation will start over if I start adding new flour and water to the existing starter. The reason I am asking is that I had to buy more flour, and I had to add new water to my vessel container, and then my starter changed like starting over. I hope u understand what I mean. So my starter is at its beginning stages.
I am currently making my very first sourdough bread, and I swear iv rewinded and watched the video so many times. Thank you for going step by step. Im currently letting it proof, so ya'll cross your fingers for me.
How did it turn out
@@cadwackerrumor has it the bread is still proofing
I'm on day 8 of my starter and I'm starting this today.
I agree. One of the easiest explanations to follow and document that I’ve seen yet.
Same!
This video (advice) changed my relationship with my starter, Joy! I totally thought she was the reason I wasn't getting enough lift in my bread (before I watched this video I made 3 flour bricks in a row), but now I realize that it's all in developing the gluten structure and my bad all along. Thanks for restoring my relationship with Joy :)
Made my first sourdough loaf (3rd loaf ever) and it was amazing! Thank you so so much for making such an easy to follow recipe with instructions!
The master! Between you and a good friend of mine I shared with me his starter (dehydrated of course). A week of prep and today I made the first loaf! A strong B+ result, and a list of adjustments to make for the next batch. Sharing you channel with my cooking friends! Thank you chef!
Made my first ever sourdough last weekend following this tutorial, and I must say it turned out brilliant. Thank you for all your help and advice 👍🏻 looking forward to baking more following your guidance 😃
Props for including metric measurements my friend, makes life a whole lot easier out here in the wilderness. ♥
Cheers!
The wilderness, also known as almost the whole world aside from the US. XD
@@pronumeral1446 If you don't think the U.S. has wilderness areas, you are totally wrong! We have so much free and open land depending on where you go.
@@yagirl4357 He meant the Us is basically the only country that does not use the metric system.
This is literally the only thing I do that I use the kitchen scale. I came to the conclusion that it's better to weigh the ingredients in grams than to measure them in cups 😆
This is my new favorite cooking/baking channel. Brian, you have a great personality and a wealth of knowledge. I always look forward to your next video. Thank you! Looking forward to trying this!
Hey Garrett, what a nice comment. Thank you!
Agreed.
My first time making a sourdough and it came out BEAUTIFULLY! This was such a great video and I appreciate it immensely! My friend who gave me my starter was so impressed he wanted to know what I did because his loaves don’t rise the same (he doesn’t do the folds…but I think this made a believer out of him, lol). Thanks again!!
wow this felt like it was going to be such a daunting process, but your video and step-by-step explanations were extremely helpful. the editing of this video is incredible. thank you for putting the time into making this!
I did it, and it was absolutely amazing. Took me 24 hrs, but was worth it. Didn't have a Dutch oven, so I used a terracotta pot with a lid, it worked perfectly fine. Thanks for all the tips.
Awesome! Thanks for trying! So glad it worked for you!
That’s awesome! I’ve tried one batch and it was a little too chewy..I was wondering if the stoneware I used had any effect on it. Good to know it didn’t. I’ll try different time and temps next.
It took me three tries (mostly because I was attempting to bake with a starter that wasn't mature enough, I guess), but when it worked... IT WORKED 😍. This is the bread I remember from my childhood that you sadly can't just get from a store anymore 😶. Thank you for that, Bri, amazing recipe and amazing taste!
Really!? I wonder if that’s my problem also. Mine was never as firm as his. Just a shaggy mess 😂😂😂
Thank you!!!! you totally took the scary out of sourdough baking. I was completely clueless and now I am more confident. So much so that I started painting my sourdough with food grade paint. I paint flowers 💐 It’s lots of fun. Thank you again so much.
Excactly. This is the way to get people to make something that they've never tried before...K.I.S.S. One of his Vids showed three different ways to make SD bread with what you might have on hand. He has a brilliant way of presenting SD bread making in a simple way!
Brian!! Big hug to you and Thank you! I was gifted a starter that is over 100 years old. We have been getting to know each other for months. I’ve tried bread once and it didn’t rise. I did you method here and the loaf is…..it’s gorgeous, crunchy, chewy, taste perfect! I promptly shared half the warm loaf with the friend who gave me the starter. We all had real butter and preserves n bread! Thank you again!!
Such a straight forward recipe. Love that this saved me so much time and produced a great oven spring with open crumb (yes, I used bread flour and got fantastic crumb). This will be my go to going forward 😊
I love how you present this in stages, answering many questions we might have for each stage! One thing I found that didn’t work well for me was keeping the oven light on during the bulk fermentation - that made my oven too hot; next time I’ll keep things warm without using the light. Thank you!!!
My first venture into sourdough bread baking was a success thanks to your perfect instructions! My very particular foody husband loved it. Have to say I’m quite proud of the accomplishment. It really is a chemistry experiment from start of starter to finished loaf. Thank you!!!
Five stars!! I've been breadmaking for some time and this is by far the best video and results I've seen. The final product was almost as good as yours after the first attempt, yet beyond others. I will use this as my standard. You're an excellent instructor and explain the "whys", which makes us all better cooks and breadmakers. Thank you!
You're a really good baker and cook, and seem a nice guy too. Surely this channel is going to blow soon once the RUclips algorithm starts recommending you to more people from channels that have shot up in last couple of years. Keep it up man.
Thank you so much, Stephen. I hope your prediction is right!
Just made my very first sourdough from starter to finish. With your help it came out beautifully!
I just started learning about homemade sourdough a couple weeks ago. Thanks to this video, I made my first successful loaf yesterday (after two other failed attempts). This is fabulous! So detailed yet simple. Thank you!
I just completed my first sourdough loaf with the help of this video. It came out (what i would describe it as) perfect. The one adjustment i did make was i cooked it for 23 minutes with the top on and 15 minutes with the top off. The crust developed a little more and got crunchier. Overall it was great. Very happy with it
This is the best introduction to sourdough I've seen.
What I like the most are the use of lots of starter (not everyone has a super active starter after all), and the DIY alternatives to what we see in all the other sourdough videos.
I tell ya what hoss, this was by far the best, easiest instructions to follow. I didn't have a damn clue when I started and now I'm pumping out sourdough loaves, like two a day. Our starter is going crazy, all the loaves turn out big and puffy and tasty. Thanks pal!
Brian I sincerely have to thank you as your videos are always inspirational. I love cooking and baking but I never thought it can become a life change as I never bought other bread from supermarket.
Thank you for sharing your time and talent with us. I spent some time today watching a few of your bread making videos knowing full well that my attempt at making bread was never going to measure up. No matter, it was super enjoyable. Keep 'em coming!
Thanks Peter
Great and straightforward guide!
Can't wait to try it in 12h. Thank you!
UPDATE:
Everything went perfect, the most puffy dough perfectly proofed ready to bake and then terrible thing happened... It got stuck to the proofing basket and all fell apart. With desperation and shaking hands I just put it in my dutch oven knowing it will be a failure.. And it came pretty good!
Great tutorial. Next time I make sure I will flour the basket over the top for this not to happen!
Thank you B boy!
Lots of rice flour in the basket
Just made my very first loaf and WOW!!! The entire family can’t stop eating! Even my little one who doesn’t like sourdough absolutely loved it! Thank you so much for the recipe!
Just ate the first loaf following this recipe - it turned out perfect. I suck at baking so huge koodos to Brian for such clear instructions 🎉
You made me feel better, and gave me the courage to try this! (I baked bread once, many years ago). Just started my sourdough starter tonight. I'm trying to gather as much info before next week, to avoid pitfalls. Wish me luck!
It would be great to see an advanced version of sour dough bread making. Great video!
Thank you! This is the first time I made a really good bread. I followed exactly every step and it turned out great.
I am new to sourdough bread, but this is by far the best recipe I've tried so far! The only slight change made was proofing time. I live in a colder climate so it takes a lot longer for the dough to rise. The bread was absolutely divine!
Thank you. I’m doing my first loaf today and I’ve played this video about 60 times to make sure I’m doing everything right. Thank you for your simple explanation!! Getting ready to pop in the oven !
how’d it go??
@@theplanetarymagic it was wonderful!!
Wow, Brian. Entertaining, engaging, simple. Can't wait to bake this loaf. I've baked a few dozen loaves and probably a few hundred pizzas on my steel, but I've never had great success with sourdough. Thanks for making it simple and accessible. And funny! I know the time that goes into making videos like this - it's really appreciated!
I've tried making sourdough before, and I've never gotten even a halfway decent oven spring. I've been making bread for years, but sourdough has always scared me. This is the first time I've made sourdough and had it actually come out looking good! It's BEAUTIFUL! I'M SO EXCITED! Thanks B!
Thanks for sharing!
Lucid and well-phrased instructions. I love your baking vocabulary!
This video got me over my sourdough bread fears!! Best best loaf, the very first time!! Thank you!!
I LOVE how this video is structured!! So easy to follow!! I would love for you to make a follow up video talking about the ways to “refine” the bread making process that you mentioned at the end!!! Also, does the bread get better if you fold it more times? Thank you!!!
Yes, I'd like to hear how to play with the method and ingredients to get the best out of what we each have available.
Sourdough has always intimidated me, but your concise instructions have made me definitely want to try it! I just made your rustic bread and its amazing.
Thats so dope, glad you were inspired to try. Let me know how it works out.
He instructs really well with just enough detail and explanation without going overboard. Back around 1979. I won a blue ribbon at the Coconino county fair for my sourdough bread. I haven’t made any in decades and just was given some really really tangy delicious starter so I’ve gotten back into it. Thank you. You have some really nice tips and techniques.
Thank you for this tutorial. As a beginner you really cover the necessary steps. Be back with an update on how it turns out!
I just found you a few days ago and I've been binging on your videos. Not only are you a sweetheart, but your a great teacher. I'm so impressed. Can't wait to try your sourdough, English muffins and chicken salad.
well you're a sweetheart for saying that. thank you! hope you enjoy the recipes.
just found your channel the other day and cannot believe how few subscribers you have-- the quality of your recipes and content is superb, and i'm sure you won't have few subscribers for long. can't wait to see where this channel goes!!!
Thanks so much. Reeeeeally hoping you're right
As a professional baker for 11 years, I agree! This channel is the best.
My son and I have followed along with you all day today. Oven is preheating with the Dutch oven right now. He says, “I love it, the sourdough looks amazing! I want to eat my mom’s iPad it looks so good! You are a really really good cook!” He’s 9 btw. Looking forward to see how successful we are with our very first loaf. Thank you so much.
Made my first ever from scratch loaf of bread this week using this video! Thank you so much.
I followed this guide and I am SHOCKED at how wonderful my bread turned out. Thank you!!!!
Bri, thank you so much for a wonderful recipe, I reference this recipe every time I bake, scaling everything based on how much starter I have !
Finally got my starter active enough to try out this recipe! And it’s only the second time I made sourdough bread (tried and failed last year), and it turned out so good!!! Excited to keep perfecting it! Thanks for this video!!!
By far, the best sourdough tutorial out there. Fantastic job.
B Boy- love this recipe. I’ve made about 6 loaves with it now. The one thing I’ve had trouble with every time is the left over 25g starter to use next time. Not a problem as I feed my original starter. Just a note if someone is making this for the first time. Good stuff b boy!
WOW! This was so easy. I followed your sourdough starter recipe and everything worked PERFECTLY! It’s so good. Thank you so much for allowing me to make my baking dreams a reality😍
I envy you. 😥no I don’t. I made four sourdough breads and I threw all of them in the trash can. My bread has sticky inside and very hard crust outside and I don’t k ow why. I use the Dutch oven.
I have been reading so many recipes and blogs and watching so many videos that I am so confused. Your video made it all so much easier. Thank you!
THANK YOU! I have always wanted to try my hand at sour dough bread. I made it today, thanks to your video. It turned out remarkable my delicious and the crumb is just too beautiful to believe. Thanks again for sharing your wisdom. ❤️❤️
My starter is alllllmost ready for me to try baking and I am so excited. This video was very clear and easy to understand, which I really appreciate. Thank you for including optional methods in case of a lack of equipment.
Thanks for watching
This worked out great….I ran out of time and placed in the fridge over-night for 8 hrs…. Next morning…. I let it sit on the counter for 30 mins then placed it in my cast iron dutch oven and cooked as you directed…. Came out perfect with an open crumb and great flavor! Thanks again!
Amazing! So glad it worked for you
Thank you!!!!! I followed this and made the best loaf of my life! ❤ watching on repeat until I feel confident
I followed your video and made my very first sourdough recipe successfully! Thank you for explaining everything in detail and in a cohesive manner. Very helpful !
Thank you for grams and Celsius degrees :)
Thank you for watching.
Indeed! Much appreciated!
@@BrianLagerstrom we😊
Yes ditto,grams are more accurate I only have Celsius also
Yes! This is the best!! Thank you!
I have watched this vid about 10 times in the last week.. and I have your starter recipe growing on my counter right now. First sourdough this weekend I’m SO ready!!!
How was it?
Thank you for such a clear, precise video instruction. I’m going to have a go this weekend 🙏🏻🙏🏻
I like this guy. He has every thing a good presenter should have. Not too full of himself, friendly manner, good clear voice and is a good communicator using straightforward language. Defiantly one for the subscribe button. Ill sure be checking out his other videos. Great work.
Okay, y'all. This is my third time following this video. I made two little tweaks because mine wasn't coming out like his UNTIL I used less water and used bread flour. 290 grams of water was PERFECT. Before, my dough was beyond wet and not holding its shape. I was adding flour after the 2nd folds just so it wouldn't be so sticky, and scoring was just not happening. I am sooooo happy with how it turned out 🥹
Just came here to figure out what had been going wrong.
I just started and mine is wet...wish I read these comments last night.
Oh man, I am about to lose it - I am not a moron (I swear) but with each of these different recipes i have been trying, the dough is just way too wet to be workable.
290g water and 450g flour gives 64.4% hydration. The recipe my neighbor gave me uses 325g water and 500g flour to give a 65% hydration and, like I said above, the dough was just impossible to work without ti sticking to everything.
Starting to think I need a new scale.... There is no way I am this far off.
@@CharlesECheesemake sure you are using proper flour. If you’re in the US, buy some King Arthur AP flour.
@@CharlesECheese Make sure you’re including the flour and water from the starter (100g each). 390 / 550 would give you an almost 71% hydration loaf. Do that for your neighbors recipe. Might be why they are off 🤷♀️
Behold the tale of my inaugural sourdough bread adventure! With the precision of a seasoned baker, I adhered to Brian’s sacred script, dot by dot. I unleashed my inner Van Gogh on the dough, etching a masterpiece of scoring art. Lo and behold, the oven birthed a stunner: a loaf boasting a crust as golden and crisp as autumn leaves, with an interior as chewy as a well-spun yarn. A drizzle of olive oil, and voilà! Culinary bliss. My taste buds sang, my family rejoiced, and somewhere, Brian nodded in approval. Hats off to the maestro of the sourdough symphony!
Eloquent
Damn bro thats some Shakespeare shit right here
I just did this one yesterday got a great starter rise after three hours in the morning , doubled in size and passed the water test . Followed the rest of the recipe and made sure all the proofing and rising so to speak was done in my oven with the light on bake it the same day I had the best I’ve been spraying ever. Great to get it all done really in one day
Thank you. I’ve been looking for a sensible recipe 👏👏👏👏
Took me 3 tries on 3 different channels......but today I made this work! . This is going to be my go to channel now.
Same!!! Everyone else isn’t clear and does everything in one day. This is the only one I see that explains and says to do the levain first
Did you use table salt ?
@@marywandersee702 I use coarse sea salt
I did it! I followed your recipe to the “t” and my sourdough came out fabulous!
Thanks Bri
Amazing!!!
Made my first love of sourdough ever yesterday. After watching your video a 100 times...it was a success!! On to making my second loaf today. Hopefully, it wasn't just beginners luck...you're video did make it wonderfully easy to follow. I think I'm hooked on this sourdough thing.
Up all night doing my first sourdough. Praying to the gods above it comes out ok. After doing 11 simple loaves in my bread machine I felt I was ready to start making sourdough which has always been my favorite. Surprised how stressed I am. Gathering info from different online sources has been helpful and a bit confusing. After making the dough using my bread machine I realized I didn't have the bread pans the woman in the tutorial used to finish her loaf in the oven so searching around it looked like dutch ovens are the best method anyway and luckily I have a great heavy sob. My dough has risen nicely and is on the counter shaped and covered for the last 90 minutes. Looks promising so far. Fingers crossed. So glad to have found your video. Your's seemed the most straight forward of the Dutch oven beginner videos.****update-It came out absolutely stellar!!!! Your video saved the day!
Thank you for a simple and easy recipe. I made this last night and it’s wonderful. I was worried about the short bulk fermentation but it turned out very yummy. crumb on tighter side but I’m excited to try a more advanced recipe
Loved how you explained everything in such a simple easy to understand way!!! Thank you !
Thanks for watching
Made this today, best sourdough loaf so far! Thanks for the simple instructions!
Just made this for first time yesterday. AMAZING. The ends cut with the scissors got a bit burnt, but still edible. Look forward to trying other versions too. Thanks so much for making these videos! (PS - already shared a link to this video with a friend this morning 🙂)
Lol at lava rocks being the more simple/accessible version… but actually this video was super helpful as a sourdough newbie, thank you!
I've made this today. Takes a while but it's worth every minute. Thank you so much for this video you've made it an easier process for a beginner. When I lifted the lid off and saw how it had risen it made me so happy.
Finally RUclips recommended something worth subscribing to!
I got my first sourdough starter ready in a few days and will definitely try this recipe :)
Welcome aboard! hope it turns out for you!
I just made this today and had to come back to comment on how delicious it is!! My starter finally seemed ready and this was my first time making something other than a discard recipe with it! The flavor is amazing and I’m so excited that such a beautiful loaf of bread could be made in one afternoon thanks to you!
Thanks for all the info. I've been cooking for many years and appreciate the explanations and accuracy of them. 😊
Just what I was looking for, will be making this tomorrow morning 👍
(I feel weird calling content creators by their first name so forgive the familiar tone) hey Brian, just a little comment thanking you for accidentally teaching me a lot about bread.
About two months ago I tried your Bread 3 Ways recipe on the most basic loaf and had disasters twice and resigned myself to making boring white loaves.
The past two weeks however I've been in and out of the library and chugging all your videos and it's been a hell of a time. You really illustrate the steps and I'm really aware of where I go wrong which is conducive to a great learning process.
Thanks again and I look forward to trying the rest of your bread tutorials
Thanks very much for watching the vids! So glad you found them. Cheers!
I have been making a loaf every day since my first comment and they have been getting better and better. No longer are they too sticky to handle. I am getting the best spring ever and great crumb.
Made this today, and it turned out exactly like his. Amazing. I am a bread newbie and this was my first loaf with my first attempt at starter. Thanks for the excellent instructions!
Awesome!! Explanation was spot on...I have been wanting to do this for over I year...I shall try your simplified directions, so thanks again!!
It's rare that I feel obligated to leave a comment on a RUclips video, but I just have to say that this video was so extremely helpful and my first ever sourdough bread came out nearly perfect. Only fault was my scoring which was my own fault (I attempted to use a scoring blade). He spread is absolutely delicious and I've gotten so many comments and praises from friends and family on it already honestly I owe everything to this video and chef. Absolutely amazing!!!! Thank you!!
That’s amazing. Thanks for sharing. So glad it worked for you. Thanks for watching
First time I tried this recipe and process and the result was amazing. My sourdough starter is over a year old, fed on a weekly or bi-weekly basis, and the initial two 30 minute raises weren't that great. But I let it sit a little longer in the proofing stage, about 2 hours, and it came up good. With a real nice moist oven ( i filled a baking pan with water during the heat-up) the bread exploded and came out just like in the video. The experience was awesome! Nice tangy dough, great sourdough (I am from Germany) taste like I know it from home. Glad I found this site Brian and I like your easy going, but precise walk-through. In fact, I think the key to success for me was to make the cuts deep enough to allow the dough to rise in the Dutch Oven.
Hi. Where do you keep your sourdough starter? In fridge? I mean, how is it possible that you feed it every 7 days?
Greetings from Kroatien 🙂
@@radovangoricanec4049 I keep mine in the fridge and feed it once weekly. I hope this helps.
Love this video! It helped me make my first sourdough loaf and it turned out perfectly! Thanks ☺️
Great video. Trying it now! About to do my first pulls! Super beginner. Got some starter from a friend and fed it, and made my first levian with what would have been my first discard.
Super great instructions in this video. Quick precise and articulate! Well done!
Seriously man, you have one of the best channels on RUclips. Love these videos, great job!
Appreciate that!
Bro what I fell asleep watching Danny Gonzalez and woke up to a sour dough bread baking tutorial.
Great tips. I’m baking my first loaf today. Thank you for the help!❤
Thanks so much, we baked our very first sourdough successfully.
Your instructions were so precise and easy to follow.
Hey Brian. Interested to know why you didn't autolyse? It seems a simple step to add to this simplified sourdough that wouldn't make it more complicated and would add flavour & structure to the final bread.
In any event, great channel with great recipies & techniques....thanks!
I’m a beginner. I’ve been feeding my sourdough starter. I’m about ready to try making bread. I saw that you use a stainless steel bowl. I had heard something about not using metal with natural yeast because it causes some sort of negative reaction. I’m guessing that isn’t a problem since I just watched you use a metal spoon and a metal bowl.
This has been the most successful sourdough bread recipe for me to bake. I've failed many times (and I at least taste them all!) and the method in this video worked out great for me. Thank you!
Thank you, this was genuinely the most helpful video I've found - makes a daunting process feel easy to understand
Are you Brad Mondo’s brother ? Lol
I'm glad I'm not the only one who thought of that lol
Hey Brian! My partner and I have been watching your channel for years now and we love it 💖💖💖
I used to make bread by hand pretty regularly as a teenager but stopped over the years, between my partner’s love for sourdough, his encouragement with a kitchen aid mixer, and your wonderfully casual and approachable content I’ve gotten back into it.
But my dough is always coming out ‘sticky’ it seems like it never comes together the way it should. Would you consider doing a bread troubleshooting video?
I would like this too, my dough was so sticky 🥲 it got all over my hands and it was just a mess, I couldnt get the dough to look as smooth and plump
I'm having the same problem with the dough coming out way too sticky. I'm using the same measurements, ingredients, and temperatures as in the video too.
Same here. Ended up adding another 400 grams of AF, the taste was ok but it didn’t rise and wasn’t as fluffy as on the video🥲
Same here, I have a sticky gough even though I followed the measurements so the dough isnt coming out smooth
I did it! Thank you for the great tutorial 😊