My previous comment was from 1 year ago. I've been using this recipe ever since and here's why: its just so friggin FORGIVING. I mess up constantly. Overproof, underproof, too much/little water, forget steps, take steps at wildly different tims than planned. And each time I think my bread is going to turn out into a solid piece of concrete or some shapeless mush, the result is always so consistent. Man I cant thank you enough!
It's pretty much been proven over the last four years that while the measurements are fairly critical (within about 5 grams), everything else is flexible as long as you adhere to the fundamentals. It's just bread.
I'm a physician and leave home by 8 AM, returning at 8 PM. Never made sourdough bread in my life. Incorporated this routine which seems flexible to me except the 6 hr bill fermentation which I extended to a little over 12h (left the dough fermenting at 8 AM and picked it back up around 8 30/ 9 PM. Preshaped and final shaped, place in fridge and bake in AM. This is my second bread and I'm sharing a picture of the outcome. I shared this video with everyone I know who bakes. It's infallible.
@@carlostejedamd, could you please, to give me your recipe for bread? I have the same work schedule like you. I cannot fit in 6 hours recipe and din’t know how much starter do I need for my bread. Thanks in advance!
*[**06:30**] Day 01* + 257g room temp water + 98g of starter (amount for 6h of fermentation, if I wanna extend, use less) Mix so starter breaks down in water + 8g salt Stir + 388g strong bread flour (13% protein content) Mix with spoon, then hand to create a rough dough. No dry patches. Cover dough and leave it out at room temp *[**06:40**]* Flip dough and bring it together until smooth Back into bow, cover it *[**07:10**]* Spray a touch over water on the countertop to prevent sticking Ease the dough out into an ever increasing circle Fold on side into the center third, repeat with other side Do it again with other sides, ending up with a square shape Fold each corner in, shape it back into a ball Put dough back in the bowl, cover it *[**13:15**]* Fold it into a ball, leave on the tabletop uncovered *[**13:25**]* Fold it into a cylinder, tuck the ends in and seal it Cover the faces with rice flour Put in in the banneton, leave uncovered at room temp *[**15:00**]* Pop banneton into fridge Feed starter *[**06:30**] Day 02* Preheat oven 220º C *[**07:30**]* Score dough, holding blade at ~45º relative to countertop Bake covered with a pot for 20 minutes Clean basket gently with a brush *[**07:50**]* Remove pot, let it bake uncovered for 30 minutes *[**08:20**]* Remove bread from oven
I'm a trained baker in Italy and had the chance to work with some of the best in the sector and from me to you Sir Well done! This is a very well managed, very well described, simple and efficient way to put your passion into your body through a wonderfully baked loaf. Man you made me hungry!
@@JVSwailesBoudicca It's all about how long you ferment the dough. Like a good stew, it's always better the next day. Letting your dough cold ferment for 12 to 16 hours, of even 24 to 36 hours. Will allow the sourdough to increase in flavour. The less sourdough starter you use the better. More sourdough means quicker fermentation, which doesn't allow enough time to develop the flavour you want.
@@paulwarren6062 Wow, that is a really good tip you have given me re "less starter - longer cold ferment" ...it makes perfect sense now ! Trouble is, my fridge is too small to accommodate more than one loaf & I do like to make at least two. I think that I will have to wait until the cooler/colder months (UK) so that I can put them outside the house ! Many thank for your excellent advice
When I bake too many I just wap cooled baked bread in foil place in freezer bag, freeze for several weeks and then reheat before serving. It comes out like fresh baked bread. Love this.
I do the same, only I slice the fresh bread first and then put into the freezer bag. This way when I need just a piece or two I take them and put into the toaster - and they are perfect just like freshly baked. Also it takes less space in the freezer as I flatten the bag.
Have done this recipe well over 10 times and always came out perfect. This is the ideal method for sourdough with holes. I cook mine in a Dutch oven - lid on 20 mins/lid off for 20 mins high heat. Big thanks for a great series of videos. 🇮🇪
My husband had just about given up with Sourdough bread after trying for 12 months until he tried this method - turned out absolutely perfect - Thank you so much x
People made such a big deal about it during COVID but it's really simple. Remember, people have been making bread for over ten thousand years, long before everything could be optimized to the fraction of a percent.
I’ve been making 1-2 loaves of sourdough a couple of times a month for 3 to 4 years. Within a couple of months I found one of Jack’s videos and have had great results. But I also spend a fair amount of time with folds every couple of hours. I found this video recently and ran through the process yesterday. I baked this morning and produced 2 of the best loaves I’ve ever made. This is my new process. It was great to be “hands-off” for most of the day and since I work from home, I will bake more often now. Thanks!!
perfect recipe. such a time saver. only took 30 minutes of actual work spaced out over 24 hours with a spreadsheet and 8 alarms spaced throughout the morning and evening. wow
I've been making sourdough for over a year and was now looking for something that does not require so much prep work. This is it! Made this twice already and came out great. Thanks!
Sir, you have absolutely breathed LIFE into my sourdough bread with this recipe and easy technique. I have been making sourdough loaves for months and have NEVER been able to get them to "spring" in the oven. It has been Frisbee City over here and I have had SO MUCH wasted discard. However, today I produced a sourdough loaf using this video and it is THE BEST loaf I have ever made. It ROSE like a champ in the oven and the crust was fantastic. It took barely any time or work at all. The hydration level made it workable so that I could practice shaping and not get frustrated (I am an amateur, clearly!). The thing that helped me most was when you mentioned you used your starter when it was about 2.5x it's original height, since usually I had been going for just 2x. I think that extra bit really made a difference, because I am FINALLY proud of what I was able to make with this recipe! I also like that you re-feed a very small amount of starter later on in the day, since this saves on flour and ensures my starter is ready in the morning. Thanks so much!
That's great news! I'm really pleased you are happy with the result. I really appreciate that you took the time to let everyone know how you got on. Happy sourdough baking :)
same here exactly! Played with sourdough for 6 months, gave up because of the jars of “discards” and black-water-starters, such a mess. As soon as I saw this video I started a sourdough starter again and YES it works!! No more mess! Went to Jack’s channel to pay him respects too.
Jars of discards? It shows you aren't thinking with what you have at hand just follow blindly tutorials. Use the starter and add to pizza, pancakes or make a single thick pancake with herbs, spring onion and olive oil, etc. It is a dough!
For those who don't have a kitchen scale, here are some *approximate* volumes (measures) of the ingredients in the video: 257 grams of water = 8 ounces = 1 cup 8 grams of salt = 1/2 tablespoon = 1.5 teaspoons 388 grams of flour = 3 1/4 cups 98 grams of starter = about 2/3 cup (can't be precise about this because the density of starters will vary due to air/gas content... this is one measure where you'll want to do a bit of trial and error, but I think you should err on the side of using a bit more starter than you think you need because it's better to get a dough that rises than one that sits there and does nothing.)
I have been baking sourdough bread for about 5 years and the recipes have me chained to the kitchen for stretch and folds, with varying results. I was a bit skeptical about this process but I attempted it with locally milled white bread flour. It is probably the best bread I have ever had! So, today I used a blend of Turkey red and white sonora wheat and when I took it out of the fridge this morning it had a hard crust on the bottom since it was uncovered, but I baked it anyway. Fabulous again! Some of the best oven spring I have ever had. Maybe I was over manipulating before but I never could figure it out. Thank you for making this easy for me...
I have used your recipie about four times now in the past few months. I used to bake just dinner rolls than recently yeast bread and now sourdough. Your recipie was the first I tried! It is easy, delicious and NO Stress! Thank you so much. Fermenting two loaves now. I found a new happy place!
I've watched so many sourdough videos, and have had a slew of results, from frisbees to some pretty decent loaves (that I couldn't replicate for some reason). So far, this video has definitely been giving me the best, most repeatable results! Who knew, simpler sometimes really IS better!
> simpler sometimes really IS better! Simpler means less to go wrong, simple is good 🙂 The only tip I would add is to put a small amount of the dough into a small jar (I use a spice jar) & mark the level with a rubber band. Keep it alongside the main dough during bulk fermentation - it makes it much easier to judge when it's risen by 75%.
THIS SAVED ME!! I've only been experimenting with sourdough for 3 weeks, and have made about 6 loaves. i had to wait until Saturday, spend my whole day at home, and the only thing really good about it was the flavor.. I never got a rise out of my dough. with this recipe, i barely TOUCHED the thing and BOOM. it exploded in my oven in the best way!! i spent a couple hours listening to recipes and techniques, this one is it. try this out. THANK YOU!!
I started baking sourdough bread along with the rest of the internet about two years ago and it has been so rewarding, but I sometimes just don’t have the patience for it. I tried this method for the first time about two weeks ago and it worked so well that I immediately ditched my big jar of starter and just keep the leftover scrapes in a small jar like yours. The schedule is perfect, too. Thanks for the great video!
Man you are awesome, I had given up on baking bread, it was either a very long process or hit and miss on my loaves. Now all my loaves are perfect all my friends love my bread, I keep very little I enjoy sharing my bread. Thanks so much for sharing your methods.
I tried this recipe and the results were fantastic. Every aspect of this recipe worked. And I love that if you follow the timing you can have fresh bread ready for lunch. Thank you!
Oh my stars! Finally a recipe and video that actually works for me! I have been on a sourdough quest since January, for 3 months. Your video and timelines matched mine exactly. Everything was spot on and the look and feel of my dough as well as the rise - was like what you show yours to be. From feeding the starter to the baking - perfect bread. The kicker is that it actually tastes like sourdough. I believe the difference is the 2 ferment timeframes, the first 6 hours and then the overnight. It also works great for me with my busy schedule. I am sending you a virtual hug for helping me to achieve my own sourdough bread!
I enjoyed this. Being making souerdough bread for 2, 3 years now. It is nice the way you do it without all the technical steps that only used to make me frustrated with all the stretch and fold, huge amounts of water and steak dough. Super cool approach 😊
My first ever sourdough bread loaf came out great this morning. I have always wanted to make some sourdough bread but thought it would be too hard. After watching countless RUclips videos I came across your video and though I can do that one. Recently got some starter from a neighbor and followed your instructions on my first ever sourdough adventure. My wife and I had sandwiches for lunch and they were great with the sourdough bread. I already have round two going today from the leftover starter. Thanks again for such an easy to follow and make recipe. No more expensive store bought sourdough for me...
Hi! I started baking sourdough this past February, 2024, and I stumbled on your channel yesterday. I was so impressed with you and your simple process, that I immediately mixed up a loaf. It JUST came out of the oven, and it’s beautiful! When it’s cool enough to cut, I hope the crumb looks as good as yours. As the weather is becoming warm and humid here in the southeast United States, it’s been challenging to get the loaves we covet. Thank you. I look forward to watching some of your other videos!
Very practical schedule! I do something similar, but only bake a loaf every 2 or 3 days: As I work from home 80% of the time, I do 3 or 4 stretch and folds instead of the lamination. I feel like the time spent is the same overall. Honestly, I think these kinds of real practical, down to earth methods should be encouraged more often. It's not complicated, nor time consuming - it just requires a tiny bit of planning; habit forming does the rest :D
I'm happy to incorporate more stretch and folds if I'm at home. It's amazing how forgiving sourdough can be. It's actually an easy bread to fit into a daily schedule. I think the planning is probably the trickiest bit, it takes little experimenting :D
Could you detail that a bit? I'm interested in making bread every 2 or 3 days, everyday is a bit much. Like do you put the starter in the fridge for example?
@@helianthe3457 process is the same as is depicted in the vid. The difference is that you leave the jar with scraps in the fridge until the night before you want to start prepping your dough. So it's exactly the same: - Evening day 1: feed your scraps that you've kept in the fridge. - Day 2: do your usual dough with the starter that was peaking in the morning, remember to shove your pot of scraps in the fridge after using your starter. - Day 3: bake the dough that you've proofed overnight in the fridge Alternatively: just place your starter in the fridge an hour or so before peak. You can use it straight from the fridge for a couple of days with no noticeable loss of leavening. I hope that helps. feel free to let me know if you've got more questions :)
I have been making this now for about two months and it works out very nicely every time! Personally, I now use starter from my jar in the fridge, which works just as fine, and reduced the amount to 90 grams. I also blend in about 60 grams of wholemeal flour for flavour. Thank you for this excellent recipe and method, love it!
I'm still a novice and have had so so results until now. This method is really good. Today's bake is my best and I am so grateful for your good, clear instruction. -So pleased.
Thank you so much for this recipe and demonstration of your technique! For the first time in two years since I started mastering a sourdough bread baking I got a perfect loaf! I’m over the moon 🥹 I followed your steps as closely as possible with a few deviations - I used King Arthur bread flour 12.7% protein, used a splash more water as the mix felt touch dry and baked in a dutch oven. Ah, and I did half the recipe for one loaf. Per-fec-tion!! (My family thinks I’m weird being so happy over a loaf of bread, lol)
Awesome! There’s nothing weird with being happy when you get sourdough right lol. It’s a great feeling. Well done with making the alterations. Tweaking the formula is a big part of getting the process right! 👍
Just have to say...Thank you for this recipe and helping me not to feel so bad about that EXTRA starter I had to get rid of. It's like I grew to love the starter I nurture! LOL So hard to just toss it! @@CulinaryExploration
This recipe is incredible! It is the only bread recipe I use and it’s perfect for the home baker. I make 1-3 loaves every weekend with this recipe and it is so effective and low-stress. So glad I can now make beautiful bread at home while maintaining a full time job and a social life🙃. Thank you for your work in developing it!!!
I've been making sourdough for over a year and was now looking for something that does not require so much prep work. This is it! Made this twice already and came out great. Thanks!
Thank you for this easy to follow method. This is only my 2nd time making sourdough, having only baked ‘regular’ bread with instant yeast. First time using your method. I found the dough much easier to work with and the timing was less stressful than previous method I tried. I was concerned my dough didn’t look very well risen/seemed dense before I baked it. I used a Dutch oven. It came out perfectly, my husband says it is the best bread I’ve every baked. Thank you for sharing your skills!
I have been interested in sourdough for years but only made things like English muffins or tortillas with my starter because the process for making bread looked so complicated. Your process was so easily explained and simple to follow that it is time for me to take that next step. Thank you!
Such a great process to follow for busy schedules. I followed this and my first loaf turned out great, despite a slightly sticky dough, probably due to my starter. I used a fan oven (220deg fan) throughout, assume that is correct? Also baked in an iron pan with top on for 20 mins., removed for last 30mins. Recommend this recipe 👍
If you dont like/dont have a baking stone or even more importantly an oven proof pot to cover it, a cheap dutch oven works great as well. Same principle just preheat it for an hour with the lid
I’ve been baking sourdough since October 2021. I have to say my loaves are now amazing however; I love your oven stone method and the stretching rather than kneading. Thanks for being so generous with your knowledge. X
Hi! Are there any RUclips channels/articles/other sources that you recommend or helped you a lot in the learning process? It’s always seemed intimidating to me, but I’d love to hear any tips from you after reading that you’ve only been at this since October!
@@Spijen Hi, I printed a method/recipe and stuck to it like glue, until I mastered it and then made small changes to suit flavours/taste. I found that by preheating another loaf tin while preheating the oven, and then placing the very hot loaf tin over the top of the other cold tin with the uncooked sourdough in it, and getting it into the oven as quickly as possible, makes my SD rise and turn out beautifully. Sometimes I forget to score the uncooked dough, and this definitely affects the cooking of the bread. I keep my SD culture in the refrigerator and feed it 1 cup of flour and 1/2 cup of water, when even I remove some to bake with. I only feed the SD culture cheap flour, but always bake the bread with good strong bread baking flour. If my SD culture gets a bit lazy, I add a few tablespoons of pineapple juice to it, to entice it to produce more bacteria. From my experience, the most arduous part was producing the culture. I never throw away excess culture, and instead use it to make crumpets or give it away. I’m going to start using the preheated oven stone method as I think it’ll be less fiddly than the preheated loaf tin method. But me being me, I’ll likely switch back and forth between the two. I hope this helps! Stick at it, and enjoy the process. It’s my happy place. And if my bread doesn’t turn out, I will caramelise it in a frying pan with butter and brown sugar and use it to make a bread and butter pudding. Good luck 👍🙏
I just love this hustle and waste free method, watched few videos on how to make sourdough starter and was put off by the amount of sourdough that has been discarded in the feeding process. Now I am motivated enough to give it a second chance. Thank you!
I don't understand why people discard excess starter. It is flour, water, and yeast, all of which are ingredients in the recipe. I use what I don't need for my next batch in my recipe knowing it is equal parts flour and water. I adjust the flour and water in the recipe to accommodate the amounts in the starter. The additional yeast doesn't hurt the bread; in fact it spikes the dough and cuts down the fermentation time. I haven't tried the method demonstrated here but I will do it. Might have to fuss with it a bit because I prefer 100% whole wheat.
This is that ve been doing for 35 yrs,. Finally someone with common sense who dare to post it on utube .I never understood why they waste so much I’m a pro and French and never saw anyone wasting so much flour in the USA where I leave , what a pity ! Bravo my friend and great loaf you made .Claude
Thank you! I did your method this past week! And true enough, it has made sourdough baking easier and less troublesome! I'm in Singapore, and my levain only need 6 hours at room temperature, the water is 68% (high humidity here).... Very happy sourdough week. Thank you again
Appreciate the content! I've followed several "How To's" on making a simple sourdough bread loaf and this is by far my favorite. While almost all have created a very good sourdough loaf, your method greatly simplifies the process, minimizes the time commitment, and creates a great loaf. This has been my go to method for my last several bakes and have produced fantastic results. Thanks for taking the time to share!
Brilliant! One of the most daunting tasks in bread making is learning the sequence. I spent many years catering and cake-baking for large groups, and timing / scheduling and sequence are the key to at least appearing to have one's s**t together. You've broken the process down into manageable steps and your end product is gorgeous. Bravo to a natural-born teacher!
Love the "appearing to have one's s88t together". For the first part of my career, I worked in several kitchens in London and scheduling was everything. You would bomb without it, it wasn't an option. It's naturally woven into my fabric now, I don't even think about it. Cheers for the feedback :)
@@CulinaryExploration Hi I was wondering if you could help me please. Something has gone wrong on the first two attempts of this recipe. I follow your recipe exactly as described but my dough at the end doesn't seem to have the strength of yours. Once it comes out the banneton whilst it has some strength looses some of its shape spreading a little (not too much) and is slightly slouchy. Yours seems firm and even cutting it with a blade is easy where as mine cutting it is hard as the dough seems sticky (seems more wet then yours) and has elasticity and when trying to cut it it's difficult as the whole dough moves around with the blade and the cut kind of gets healed /filled by the dough. I am using strong bread flour with around the same protein content. Waitrose strong organic white bread flour with around 13g protein per 100g. My starter also almost doubles and is foamy before using it. I used the exact same quantity of flours /water as you prescribe. I also let the bulk rise to around double (also has a few bubbles on the surface by this point) before putting it in the fridge in the banneton. My dough seems more wet I would say and harder to control. Doesn't have the firmness of yours or the stiffness (as noted when I try to cut it - self heals, and the fact it doesn't hold its shape as well). The bread whilst nice, doesn't have anywhere near the height of yours or shape( flattens out slightly) What could be wrong could you please help. Maybe I should try less water to make it firmer? Not sure what to do? Thank you in advance.
@@lisanncornelis4663 I have a feeling we may need to adjust our recipe to have slightly less water. Although the protein content maybe they same for our flour as his, there is no doubt small variations. I will adjust the next time using 10g less water.
@@hasan1980hb I just did 50 ml less….waaaay too little,I think. One, for the journal, I think lol Won’t know until tomorrow. Will you let me know how it “ baked out”? Thanks, in advance
this recipe absolutely works better than any i’ve tried yet. mine turned out perfect tonight. best loaf i’ve ever made out of the 7 i’ve made so far in the last few weeks. i think that big stretch you do is what really helped mine. my kitchen runs about 77-79° F in the summer. i did let mine ferment for over 6 hours still because ive had so much trouble with bulk fermentation. it turned out so well. i kept taking a dough temperature with a probe thermometer and the dough ran between 78-79°. keep a running temp of your dough, it really helps. no gummy bread! thank you so much for this video and recipe. ❤ i haven’t tried the calculator yet but i downloaded it.
This was incredible! My family said it was the best bread I’ve ever made.. gotta admit, it probably was! I think I’ve been a little lax with my weighing and measuring, more winging it… my loaves have been nice, but not great. I’m so, so grateful I stumbled across your channel. You deliver the information straight to the point. Love it, thank you🙏
@@CulinaryExploration thank you! Also quick question, do I need to cover it in the oven? If I want to try a oval shaped loaf I don’t have a pan I could use to cover it…🙏
@@petrawhitmore4751 You don't need to cover it but you will need to create a little steam by using a pan of water in the bottom of the oven or misting with a water spray. Covering the dough is a fairly safe bet to get the best spring I guess. Try it and see how you get on!
Thank you for a relatively quick and easy, no nonsense method. I've made bread for years but have been scared off sourdough after a myriad of failed attempts. Now both times I've done your method I have made perfect loaves.
Absolutely love this recipe, thank you so much for coming up with such a straight forward method which produces consistent, amazing loaves! I was so done with all the recipes that required stretch and folds every half hour eating up several hours to get varying results. I have probably made this recipe 20 times now and always get big ear and beautiful open crumb. ❤️
You know there are recipes you can just bake in a form, with high hydrations completly without stretching and folding. My go to is a recipe with buttermilk and potatoe that i just bake in a bread form. You dont get this open crump then tough, the bread is more dense and heavyer then, but i like it.
Hi I have a question? Do you bake on a baking stone like he does or a Dutch oven? I’m wondering if I can use a pizza stone and place my loaf on parchment paper and cover with a pot the way he does? Thank you for your help.
Thank you for your quick response. I use a Dutch oven but I would like to try a baking stone like him but wonder if a pizza stone would work. I do always pour some water in the Dutch oven right before covering and I believe it gives my bread a nice rise also.
So envious with ur success on achieving high ears. So far my sourdough always has tiny/no ear. And the crumb is always sticky when I cut it. Can anyone tell me what should I do? 😢
This is hands down the best sourdough video ever for "no brainer", every time perfect sourdough. There are hundreds of other sourdough videos on RUclips. Ignore them. Follow this to a T and you'll have a huge, delicious sourdough loaf that takes very little of your time. Bravo.
I watched your filming behind the scene video and thought this guy is very generous and genuine. Then I watched this video and here I am, all motivated to make one loaf now. Thank you for the positive energy you send.
Simplest sourdough formula on earth: 1-2-3 Sourdough Bread Recipe 1 part 100% hydration sourdough starter (in grams, example 100g.) 2 parts water (200g.) 3 parts flour (300g.) 2% of total flour weight in salt (7g.) Using this formula will always yield a 72-ish% hydration dough, no matter the quantity, so it’s easy to work and shape. Want a bigger loaf? Start with more starter. The starter percentage (inoculation) is always 29%, so the dough ferments fairly quickly, but not so much as to skip flavor. Use all of the same techniques from your video and bake the same way the next morning. Super easy, delicious results.
I love that you include thoughts of your daughter as you're preparing the bread for your family. Those thoughts are the love that flavors home cooking. I've been afraid to try baking sourdough, but hearing your dynamic approach of baking within your busy schedule has me ready to give out a try. Thank you.
Thank you for this "Minimalist" Recipe and method. Just baked a perfect boule today using your method and recipe. Now I don't have to waste flour just to keep my starter going, It's now like using it On Demand. I'm a big fan of Jack too, amazing skilled baker, thinking of getting his new released book as well.
This looks simply perfect for me! I work in retail so rarely have 2 days off together. This schedule will help me to bake sourdough more regularly. Thanks!
This bread is excellent and incredibly well described. I’ve been baking for about 4 years with good results, but as he says, I often feel chained to the kitchen. This is absolutely better and easier. Thank you.
Nice video. Bravo. Very clearly explained. Over past couple of years, I've developed my own (minimal labour / hands-on time) technique which happens to be pretty similar to yours. A big difference is that I only measure accurately my flour weight (for the dough, not for the starter) & water volume (for both dough & starter). I do the remainder "by eye" and that ensures that the hydration level is within workable limits. Another difference for me is that here "on the continent" I don't have easy access to that which is labelled as "strong bread flour" (this naming is also rather dumb IMO). However, I can get hold of Type550 organic white wheat flour at 11% protein: this works pretty well, though overproofing seems to be more of a risk than with a "strong white" flour at 13%. Anyhow, keep up the great work. It's nice to know that someone else has distilled the process down to something very similar to my own.
I recommend to feed your starter full grain (rya or not) flour. Before you put your bread into oven spray/brush it with water. I love the folding, and 18C is best for long fermenting. Greetings from Poland a bread country.
First time trying to bake a loaf myself out of the starter I created using this recipe and it was a great feeling to watch the process and eat an awesome final product! 🥖🔥 Thank you I'm already on to the next loaf 👌
I used your instructions and the bread came out beautifully the first time! Mind blown! Thanks for the amazing instructions!!! Everyone can make sourdough bread!!!!
This is actually the best sourdough video tutorial I seen so far. It still takes quite a while to make but pretty manageable compared to freaking 3 different rolls/techniques and equipment other "easy" sourdough recipes call for.
@@Freshprankstv1 he explains its the residu from the previous sour dough. He then shows you how he makes the starter again and says he does it every day at the same time with the same ingredients.
This recipe and technique is amazing! My loaves come out great and the process feels quite simple once you do it once or twice. I bake mine in a dutch oven instead of using a baking stone.
I baked my first loaf this morning, out the oven at 08:00. It looks EXACTLY like the one in your picture. If it tastes as good as it looks, you have a friend for life! I've been baking for a few years now (maybe 50...), and sourdough since my first starter a year ago, but this simplifies the whole thing, and it works. Now to see if the scrapings-starter survives a week in the fridge...
I have made this recipe exactly his way at least three times! I have written it down in my recipe book to keep FOREVER. it works amazing!! I love how it makes making sourdough so much quicker and easier.
This recipe is great. It was my first time baking a sourdough, and amongst many videos/recipes, I chose this one. Just enough information to succeed as a beginner and make a great loaf of sourdough. I did find my dough a little stickier that shown in the video (perhaps due to different water/flour that I used), and I simply added about a teaspoon more flour, to make the dough manageable. It was a great experience🤗
He has another video and it addresses how to make adjustments in your hydration for how WARM or COLD your house is... I found it interesting, check it out.
I need to try this recipe! Thank you for sharing your routine and how you find time for baking your own SD, because we all know how time consuming this is. The trick is to plan your day and the baking around it 👌🏻
Today was my 2nd time making YOUR delicious Sour Dough recipe and I nailed it this time. The first time was a disaster (my fault) so now I feel vindicated 👏🏾😁I have another batch of Starter proofing for tomorrow. Thanks for sharing this wonderful recipe. I will be posting it on my cooking channel with “Recipe Credit” to YOU. I’m Ms J from Las Vegas, Nevada. So glad I found your channel.......Big Thumbs Up for this recipe👍🏿New friend here.
been wanting to make sour dough bread for years...im starting with a brand new starter im guessing it may take some time before its perfection...thank you for sharing your time and expertise...stay blessed
This guy knows what he is doing. No bs, straight to the point. Awesome. No need to feed starter at the same day and mix everything together works just fine, I've been doing this for 2 years. If you don't have any strong flour available, I would add a series of slap and fold.
I had my schmear of starter in the fridge for 7 days and your method still worked! ❤ Thank you! I disliked the feeding the starter and discarding the starter method. I did that method for about 1 month.
Thank you for not turning this endeavor into something resembling a moon shot. I've only been doing sourdough for a couple weeks and I have been dumbfounded by the amount of flour discarded! I think I've thrown away over a pound, so far, using other "experts' " processes!
Got my sourdough bread making down to 15 minutes a day (turns out amazingly!). Using a bread maker though, no folding, more starter relative than you, some whole wheat flour, and about 20h hours rise time - experimenting with that might allow you to shave more time here as well!
This is the best sourdough tutorial I've seen out of all the ones I looked at. I was a little worried about the hootch on top of the starter when I first mixed it. I had to do a little research to see that it was normal. Great video!
Amazing simple video and right to the point. Love when you mentioned time for people who are working with fam and the care of the basket. Very well made 😍
Thank you for the recipe! With any sourdough baking my loaf didn’t turn out as perfect as yours the first time but my first bake was still a really good loaf and with practice and adjustments I know this is a recipe I’ll be making weekly.
My mom was born in the city of Kayseri in Anatolia (central 🇹🇷Turkey 🇹🇷). When she was a child, there was a bakery on her street that baked bread and other baked goods in a big brick oven fired by wood. They used machinery to mix the dough, but when there was a power outage, the owner would jump into the tub and start walking on it, mixing it with his bare feet and hairy legs! 🤢 When people asked him if his feet were dirty, he would say that they had been sitting in his socks all day, much cleaner than his hands that he would use to sell/give bread with, but he had washed them that morning and put on new socks the day before... My grandmother was not convinced, so she would not send my mom to the bakery and she would stop buying bread for a few days to make sure that the batch of dough that had been mixed with the owner's feet would sell eventually. This is a true story that my mom told me that took place in the 1950s.
That is by far the fastest and simplest method to bake a loaf of SD I've ever seen! The result looks great, can't complain about the "lack of organization" for that loaf. BTW Philip, I saw a video from an M.D. who was interviewing another M.D. about the problems (in the USA) with gluten. The Doctor asked his guest if the major problem with gluten intolerance was with the modern wheat varieties, and the other Doctor (who had been studying this) said that it wasn't. He said that it's primarily the length of time taken making the bread. In Europe, where this isn't a problem, they still make a loaf of bread in about 24 hours; in the US, a loaf is produced in about 2 hours. The time that the flour is being consumed by the bacteria in the sour dough, which produces the pockets or crumb, is what makes this a healthy food. Wish I saved the link to that video! Thanks for this video:)
We have the same problem in the UK with mass "fast" produced bread, mainly sold in supermarkets. I live in Greece now and the streets are full of local bakeries that sell a type of sourdough. They also sell bread made with commercial yeast, but I have a feeling they are fermented for longer. But the supermarkets are beginning to make an impact with their crappy sliced bread here too. If you come across that link again I'd appreciate it if you could ping it over. Cheers Rick
@@CulinaryExploration Yeah, I hope I can find it. They did say that even bread made with yeast is still healthy if it's allowed to raise overnight. There are, apparently, other health benefits of SD bread too. If I find that link, I'll post it on this video or send it to you via your site.
I like the idea of not having to deal with discard and the same jar! Will have to try and find a way to ‘shelf’ the starter for 2-3 days re my schedule, but I’m sure that’s doable if the fed starter rises 2.5x you think? Awesome vid.
Hey Dewy Noodle, the scrapings will keep fine in the fridge. I've got a video coming out today on maintaining the starter. Hope it answers your questions :)
This is the best sourdough lesson I have found on RUclips. It really works and I am now making perfect loaves like a pro. Many many thanks for the video!
Hello C-Explorer. Many many thanx for your excellent video. It really is an easy method. as I only bake twice a week ... so I let the starter sit for a day or two feeding it only a little (20g water + 20 g flour). it works. here in the alps in Bavaria its cold now, so i have the starter in the turned-off oven with the lil light on + one bowl of hot water beside it. just one time that hot water bowl keeps it "warmish" for ten hours. that gives it a good yeast cultivating temp of 25... 26 celsius. ! now yesterday, the final day, i took the bulk-fermented-dough out of the fridge (still in the big bowl) at 8.am and i forgot about it. saw it sitting there at 1.pm and shaped it into a loaf + let it rest on the bake tray on bake paper. again i forgot about it. then i put it in the oven at 5.pm - it worked out fine. great bread with a good hydration level. mine was not as pretty as yours, but the taste was all there. thanx again, chris. ( i used half white wheat pizza flour and half whole grain wheat flour)
Looking forward to trying out this method! Thank you for the thorough instructions! What would you do differently if you were baking a loaf once every 2 days? Would you leave your starter out for 2 days, or put it in the fridge in between?
It's brilliant- you are giving the bread a floorplan for stretching itself out when it rises by laminating and folding it. This restored my faith in sourdough :)
Hi Philip, I was "hooked" to your basic no-knead sourdough bread recipe, with excellent results every time. I will definitely try this recipe. Do you ever put any wholemeal flour? it gives a better flavour. Thank you for all your videos. They are practical, clear, easy to follow and to the point. One more question. Do you prefer the stone with the pan on top to the Challenger pan? Keep going... Inma (from London).
Hey Inma, I still use the no knead recipe a lot. This recipe gives a bit more of an organised crumb. I'll be interested to know what you think. Sometimes I add wholemeal flour, I love the flavour too. I enjoy baking with the challenger pan and the stone / pot combo. It depends what I'm going to be baking on that day. Cheers Inma, good to hear from you :)
I’ve been using your ideas to get my sourdough edible! I have however made some subtle additions like adding everything bagel to one and adding whole wheat flour and caraway seeds to make a faux rye sourdough bread. I also found a little cheat in that I don’t preheat the oven. I put the dough ball on pizza stone with stainless pot upside down over it and put in oven and turn heat on to 450 deg. F when oven gets to temp I set timer for 10 min then remove pot and install probe of thermometer into dough and set timer to 30 min. I really don’t use timer at all and let temp reach 210 deg F then remove from oven and cool. Comes out great! Slow heat up allows skin of bread to grow instead of tearing so scoring is not necessary! Thanks for keeping me from giving up. Wife loves the bread!
I don't have a dutch oven, but a pizza stone. And I was thinking that a stainless steel cover might do the job. You've proved my visualizing to be effective. Thank you.
I love how easy this fits into the morning routine! I was wondering, if you were working from home on a particular day and had some spare time during breaks, would coil foils at some point (during the bulk ferment perhaps?) help for this bread?
Your technique has evolved so much, and there's plenty of new stuff for us to adapt and incorporate into our baking routine. I really like the "stretching and folding"(into thirds), and the shaping changes you've made compared to old vids. The "well sealed cylinder" is a technique I often see bakers employing as they churn out dozens of SD loaves. The way you're using starter quantity to regulate bulk fermentation times is really interesting. What's the range between warmer and colder months for you? Great video, really enjoyed it, now to challenge my own baking dogma and established habits with your example as a motivation. Happy new year, stay safe. Edit: The bake temp, and no ice or water spray? The bottom of the loaf looks beautiful. Mind blown.
Hey Space. I appreciate your feedback, cheers. The bake works well with no ice or spray, I'm pleased with the result. I don't have lots of spare time in the day so the process is forced to be as simple as possible. During the Autumn and Winter the temperature is around 16-18c in my kitchen. Summer is a different story, Greece gets hot. The kitchen is the only room without A/C as it's quite small. The temp can hit 36c (although 32c is normal in my kitchen) at the peak of summer so things ferment quickly! I tend to use a large cool box with ice blocks or a second fridge to slow things down. Let me know how you get on with the process.
The big pan which he uses to cover the dough in the bake replaces ice or water spray. The humidity inside is the same as with spraying, but all time long while it is covered.
@@AlexanderPoznanski Dutch oven or pan, he/we (many at least) still use ice cubes or spray the inside of a hot cooking container to facilitate oven spring. Look at CE's earlier videos and you'll see him do it too. What's more interesting is the reduced cooking temperature, I'm of the mind that has more to do with not needing a spritz or ice cubes.
Hi there, I don't post super often, but I wanted to say thank you very kindly. I followed 3 other methods with mixed success. This method worked super well for me. I like the medium sized one loaf recipe and sensible starter maintenance. Highly practical approach for the working stiff with a family. Cheers from sunny Florida!
![Jack Harlow - Hello Miss Johnson [Official Music Video]](http://i.ytimg.com/vi/Q86_nlRoIGw/mqdefault.jpg)
My previous comment was from 1 year ago. I've been using this recipe ever since and here's why: its just so friggin FORGIVING.
I mess up constantly. Overproof, underproof, too much/little water, forget steps, take steps at wildly different tims than planned.
And each time I think my bread is going to turn out into a solid piece of concrete or some shapeless mush, the result is always so consistent.
Man I cant thank you enough!
It's pretty much been proven over the last four years that while the measurements are fairly critical (within about 5 grams), everything else is flexible as long as you adhere to the fundamentals. It's just bread.
I'm a physician and leave home by 8 AM, returning at 8 PM. Never made sourdough bread in my life. Incorporated this routine which seems flexible to me except the 6 hr bill fermentation which I extended to a little over 12h (left the dough fermenting at 8 AM and picked it back up around 8 30/ 9 PM. Preshaped and final shaped, place in fridge and bake in AM. This is my second bread and I'm sharing a picture of the outcome. I shared this video with everyone I know who bakes. It's infallible.
@@carlostejedamd I'm scared to ask where you get your...yeast.
@@silvermediastudio lol... I use sourdough starter... The yeast you're thinking of goes to the lab, lol.
@@carlostejedamd, could you please, to give me your recipe for bread? I have the same work schedule like you. I cannot fit in 6 hours recipe and din’t know how much starter do I need for my bread. Thanks in advance!
*[**06:30**] Day 01*
+ 257g room temp water
+ 98g of starter (amount for 6h of fermentation, if I wanna extend, use less)
Mix so starter breaks down in water
+ 8g salt
Stir
+ 388g strong bread flour (13% protein content)
Mix with spoon, then hand to create a rough dough. No dry patches.
Cover dough and leave it out at room temp
*[**06:40**]*
Flip dough and bring it together until smooth
Back into bow, cover it
*[**07:10**]*
Spray a touch over water on the countertop to prevent sticking
Ease the dough out into an ever increasing circle
Fold on side into the center third, repeat with other side
Do it again with other sides, ending up with a square shape
Fold each corner in, shape it back into a ball
Put dough back in the bowl, cover it
*[**13:15**]*
Fold it into a ball, leave on the tabletop uncovered
*[**13:25**]*
Fold it into a cylinder, tuck the ends in and seal it
Cover the faces with rice flour
Put in in the banneton, leave uncovered at room temp
*[**15:00**]*
Pop banneton into fridge
Feed starter
*[**06:30**] Day 02*
Preheat oven 220º C
*[**07:30**]*
Score dough, holding blade at ~45º relative to countertop
Bake covered with a pot for 20 minutes
Clean basket gently with a brush
*[**07:50**]*
Remove pot, let it bake uncovered for 30 minutes
*[**08:20**]*
Remove bread from oven
Perfect routine description!!!
30min on video title 😂😂😂
Thank you 🙏
Thank you, it's very helpful after watching the video 😊
thank you💐
Impeccable! Thank you.
I'm a trained baker in Italy and had the chance to work with some of the best in the sector and from me to you Sir Well done! This is a very well managed, very well described, simple and efficient way to put your passion into your body through a wonderfully baked loaf. Man you made me hungry!
But does such a tiny amount of sourdough starter impart very much flavour into a loaf 🤔?
@@JVSwailesBoudicca It's all about how long you ferment the dough. Like a good stew, it's always better the next day. Letting your dough cold ferment for 12 to 16 hours, of even 24 to 36 hours. Will allow the sourdough to increase in flavour. The less sourdough starter you use the better. More sourdough means quicker fermentation, which doesn't allow enough time to develop the flavour you want.
@@paulwarren6062 Wow, that is a really good tip you have given me re "less starter - longer cold ferment" ...it makes perfect sense now ! Trouble is, my fridge is too small to accommodate more than one loaf & I do like to make at least two. I think that I will have to wait until the cooler/colder months (UK) so that I can put them outside the house ! Many thank for your excellent advice
@@paulwarren6062 And, yet, this recipe calls for 25% starter and most ratios call for 20% starter so this seems like it's a high-starter-ratio recipe.
@@JVSwailesBoudicca do you consider 100g "such a tiny amount of sourdough starter?"
When I bake too many I just wap cooled baked bread in foil place in freezer bag, freeze for several weeks and then reheat before serving. It comes out like fresh baked bread. Love this.
I do the same, only I slice the fresh bread first and then put into the freezer bag. This way when I need just a piece or two I take them and put into the toaster - and they are perfect just like freshly baked. Also it takes less space in the freezer as I flatten the bag.
What kind a foil, alu or? Do you warm the oven first and how long time do you reheat it?
Have done this recipe well over 10 times and always came out perfect. This is the ideal method for sourdough with holes. I cook mine in a Dutch oven - lid on 20 mins/lid off for 20 mins high heat. Big thanks for a great series of videos. 🇮🇪
My husband had just about given up with Sourdough bread after trying for 12 months until he tried this method - turned out absolutely perfect - Thank you so much x
People made such a big deal about it during COVID but it's really simple. Remember, people have been making bread for over ten thousand years, long before everything could be optimized to the fraction of a percent.
Hey Philip, not sure if you are still reading messages here. I just tried your method to great success. I am now officially a big fan.
Awesome, nice job!
I’ve been making 1-2 loaves of sourdough a couple of times a month for 3 to 4 years. Within a couple of months I found one of Jack’s videos and have had great results. But I also spend a fair amount of time with folds every couple of hours. I found this video recently and ran through the process yesterday. I baked this morning and produced 2 of the best loaves I’ve ever made. This is my new process. It was great to be “hands-off” for most of the day and since I work from home, I will bake more often now. Thanks!!
perfect recipe. such a time saver. only took 30 minutes of actual work spaced out over 24 hours with a spreadsheet and 8 alarms spaced throughout the morning and evening. wow
hahahahaha...
🤣🤣
😂
That is true, but once you are in this mode - you don’t mind. And the bread is amazing 😅
I've been making sourdough for over a year and was now looking for something that does not require so much prep work. This is it! Made this twice already and came out great. Thanks!
Sir, you have absolutely breathed LIFE into my sourdough bread with this recipe and easy technique. I have been making sourdough loaves for months and have NEVER been able to get them to "spring" in the oven. It has been Frisbee City over here and I have had SO MUCH wasted discard. However, today I produced a sourdough loaf using this video and it is THE BEST loaf I have ever made. It ROSE like a champ in the oven and the crust was fantastic. It took barely any time or work at all. The hydration level made it workable so that I could practice shaping and not get frustrated (I am an amateur, clearly!). The thing that helped me most was when you mentioned you used your starter when it was about 2.5x it's original height, since usually I had been going for just 2x. I think that extra bit really made a difference, because I am FINALLY proud of what I was able to make with this recipe! I also like that you re-feed a very small amount of starter later on in the day, since this saves on flour and ensures my starter is ready in the morning. Thanks so much!
That's great news! I'm really pleased you are happy with the result. I really appreciate that you took the time to let everyone know how you got on. Happy sourdough baking :)
Yeah this was 700% better than my lat 25 loaflvws over the past year 😂
I’ve gave up sourdough until I saw this video . My loaf turned Amazing . Just do exactly what he said. I’m so happy 😁
It’s really dead easy once you get into it. The hands on time is really little
same here exactly! Played with sourdough for 6 months, gave up because of the jars of “discards” and black-water-starters, such a mess. As soon as I saw this video I started a sourdough starter again and YES it works!! No more mess! Went to Jack’s channel to pay him respects too.
Same. His site is also bookmarked now. Thank you!
Jars of discards? It shows you aren't thinking with what you have at hand just follow blindly tutorials. Use the starter and add to pizza, pancakes or make a single thick pancake with herbs, spring onion and olive oil, etc. It is a dough!
@@pavel9652 good suggestions, but we'd all be HUGE in size if we ate this much "bread" products. Plus, his way is easier
Finally, a straightforward sourdough bread method. Worked perfectly, thank you!
For those who don't have a kitchen scale, here are some *approximate* volumes (measures) of the ingredients in the video:
257 grams of water = 8 ounces = 1 cup
8 grams of salt = 1/2 tablespoon = 1.5 teaspoons
388 grams of flour = 3 1/4 cups
98 grams of starter = about 2/3 cup (can't be precise about this because the density of starters will vary due to air/gas content... this is one measure where you'll want to do a bit of trial and error, but I think you should err on the side of using a bit more starter than you think you need because it's better to get a dough that rises than one that sits there and does nothing.)
I have been baking sourdough bread for about 5 years and the recipes have me chained to the kitchen for stretch and folds, with varying results. I was a bit skeptical about this process but I attempted it with locally milled white bread flour. It is probably the best bread I have ever had! So, today I used a blend of Turkey red and white sonora wheat and when I took it out of the fridge this morning it had a hard crust on the bottom since it was uncovered, but I baked it anyway. Fabulous again! Some of the best oven spring I have ever had. Maybe I was over manipulating before but I never could figure it out. Thank you for making this easy for me...
I have used your recipie about four times now in the past few months. I used to bake just dinner rolls than recently yeast bread and now sourdough. Your recipie was the first I tried! It is easy, delicious and NO Stress! Thank you so much. Fermenting two loaves now. I found a new happy place!
Awesome Jenetta, I'm pleased the recipe was helpful :)
I've watched so many sourdough videos, and have had a slew of results, from frisbees to some pretty decent loaves (that I couldn't replicate for some reason). So far, this video has definitely been giving me the best, most repeatable results! Who knew, simpler sometimes really IS better!
I'm pleased you had a good result Martin and thanks for the feedback, appreciated
> simpler sometimes really IS better!
Simpler means less to go wrong, simple is good 🙂
The only tip I would add is to put a small amount of the dough into a small jar (I use a spice jar) & mark the level with a rubber band.
Keep it alongside the main dough during bulk fermentation - it makes it much easier to judge when it's risen by 75%.
THIS SAVED ME!! I've only been experimenting with sourdough for 3 weeks, and have made about 6 loaves. i had to wait until Saturday, spend my whole day at home, and the only thing really good about it was the flavor.. I never got a rise out of my dough.
with this recipe, i barely TOUCHED the thing and BOOM. it exploded in my oven in the best way!! i spent a couple hours listening to recipes and techniques, this one is it. try this out. THANK YOU!!
I started baking sourdough bread along with the rest of the internet about two years ago and it has been so rewarding, but I sometimes just don’t have the patience for it. I tried this method for the first time about two weeks ago and it worked so well that I immediately ditched my big jar of starter and just keep the leftover scrapes in a small jar like yours. The schedule is perfect, too. Thanks for the great video!
Man you are awesome, I had given up on baking bread, it was either a very long process or hit and miss on my loaves. Now all my loaves are perfect all my friends love my bread, I keep very little I enjoy sharing my bread. Thanks so much for sharing your methods.
I'm really pleased you are enjoying your baking Ron. Merry Christmas to you buddy :)
I tried this recipe and the results were fantastic. Every aspect of this recipe worked. And I love that if you follow the timing you can have fresh bread ready for lunch. Thank you!
Cheers Ron :)
Oh my stars! Finally a recipe and video that actually works for me! I have been on a sourdough quest since January, for 3 months. Your video and timelines matched mine exactly. Everything was spot on and the look and feel of my dough as well as the rise - was like what you show yours to be. From feeding the starter to the baking - perfect bread. The kicker is that it actually tastes like sourdough. I believe the difference is the 2 ferment timeframes, the first 6 hours and then the overnight. It also works great for me with my busy schedule. I am sending you a virtual hug for helping me to achieve my own sourdough bread!
You changed my relationship with baking sourdough bread. THANK YOU for sharing your baking brilliance!
I enjoyed this. Being making souerdough bread for 2, 3 years now. It is nice the way you do it without all the technical steps that only used to make me frustrated with all the stretch and fold, huge amounts of water and steak dough. Super cool approach 😊
My first ever sourdough bread loaf came out great this morning. I have always wanted to make some sourdough bread but thought it would be too hard. After watching countless RUclips videos I came across your video and though I can do that one. Recently got some starter from a neighbor and followed your instructions on my first ever sourdough adventure. My wife and I had sandwiches for lunch and they were great with the sourdough bread. I already have round two going today from the leftover starter. Thanks again for such an easy to follow and make recipe. No more expensive store bought sourdough for me...
Awesome, great job. Home baked tastes better too ;)
Hi! I started baking sourdough this past February, 2024, and I stumbled on your channel yesterday. I was so impressed with you and your simple process, that I immediately mixed up a loaf. It JUST came out of the oven, and it’s beautiful! When it’s cool enough to cut, I hope the crumb looks as good as yours. As the weather is becoming warm and humid here in the southeast United States, it’s been challenging to get the loaves we covet. Thank you. I look forward to watching some of your other videos!
Awesome! I'm pleased your baking session went well! Let me know how the crumb turned out.
@@CulinaryExplorationPleased to say that the crumb looks perfect! The flavor is quite delicious, too! Thank you!
@@haylinmilsam Awesome!!!
Very practical schedule!
I do something similar, but only bake a loaf every 2 or 3 days: As I work from home 80% of the time, I do 3 or 4 stretch and folds instead of the lamination. I feel like the time spent is the same overall.
Honestly, I think these kinds of real practical, down to earth methods should be encouraged more often. It's not complicated, nor time consuming - it just requires a tiny bit of planning; habit forming does the rest :D
I'm happy to incorporate more stretch and folds if I'm at home. It's amazing how forgiving sourdough can be. It's actually an easy bread to fit into a daily schedule. I think the planning is probably the trickiest bit, it takes little experimenting :D
Could you detail that a bit? I'm interested in making bread every 2 or 3 days, everyday is a bit much. Like do you put the starter in the fridge for example?
@@helianthe3457 process is the same as is depicted in the vid. The difference is that you leave the jar with scraps in the fridge until the night before you want to start prepping your dough.
So it's exactly the same:
- Evening day 1: feed your scraps that you've kept in the fridge.
- Day 2: do your usual dough with the starter that was peaking in the morning, remember to shove your pot of scraps in the fridge after using your starter.
- Day 3: bake the dough that you've proofed overnight in the fridge
Alternatively: just place your starter in the fridge an hour or so before peak. You can use it straight from the fridge for a couple of days with no noticeable loss of leavening.
I hope that helps. feel free to let me know if you've got more questions :)
I have been making this now for about two months and it works out very nicely every time! Personally, I now use starter from my jar in the fridge, which works just as fine, and reduced the amount to 90 grams. I also blend in about 60 grams of wholemeal flour for flavour. Thank you for this excellent recipe and method, love it!
thats really amazing you found a way to bake some really top quality bread while still making your family a priority. Really admire that!
Thank you 👍
I'm still a novice and have had so so results until now. This method is really good. Today's bake is my best and I am so grateful for your good, clear instruction. -So pleased.
Thank you so much for this recipe and demonstration of your technique! For the first time in two years since I started mastering a sourdough bread baking I got a perfect loaf! I’m over the moon 🥹 I followed your steps as closely as possible with a few deviations - I used King Arthur bread flour 12.7% protein, used a splash more water as the mix felt touch dry and baked in a dutch oven. Ah, and I did half the recipe for one loaf. Per-fec-tion!! (My family thinks I’m weird being so happy over a loaf of bread, lol)
Awesome! There’s nothing weird with being happy when you get sourdough right lol. It’s a great feeling. Well done with making the alterations. Tweaking the formula is a big part of getting the process right! 👍
Just have to say...Thank you for this recipe and helping me not to feel so bad about that EXTRA starter I had to get rid of. It's like I grew to love the starter I nurture! LOL So hard to just toss it!
@@CulinaryExploration
This recipe is incredible! It is the only bread recipe I use and it’s perfect for the home baker. I make 1-3 loaves every weekend with this recipe and it is so effective and low-stress. So glad I can now make beautiful bread at home while maintaining a full time job and a social life🙃. Thank you for your work in developing it!!!
Really pleased it was helpful Jasmine, happy baking!
Love that you only do it once a week. How well does it store? Or how do you soften the bread after a couple of days?
I've been making sourdough for over a year and was now looking for something that does not require so much prep work. This is it! Made this twice already and came out great. Thanks!
Thank you for this easy to follow method. This is only my 2nd time making sourdough, having only baked ‘regular’ bread with instant yeast. First time using your method. I found the dough much easier to work with and the timing was less stressful than previous method I tried. I was concerned my dough didn’t look very well risen/seemed dense before I baked it. I used a Dutch oven. It came out perfectly, my husband says it is the best bread I’ve every baked. Thank you for sharing your skills!
I have been interested in sourdough for years but only made things like English muffins or tortillas with my starter because the process for making bread looked so complicated. Your process was so easily explained and simple to follow that it is time for me to take that next step. Thank you!
Such a great process to follow for busy schedules. I followed this and my first loaf turned out great, despite a slightly sticky dough, probably due to my starter. I used a fan oven (220deg fan) throughout, assume that is correct? Also baked in an iron pan with top on for 20 mins., removed for last 30mins. Recommend this recipe 👍
If you dont like/dont have a baking stone or even more importantly an oven proof pot to cover it, a cheap dutch oven works great as well. Same principle just preheat it for an hour with the lid
Same temperatures and times?
I’ve been baking sourdough since October 2021. I have to say my loaves are now amazing however; I love your oven stone method and the stretching rather than kneading. Thanks for being so generous with your knowledge. X
Hi! Are there any RUclips channels/articles/other sources that you recommend or helped you a lot in the learning process? It’s always seemed intimidating to me, but I’d love to hear any tips from you after reading that you’ve only been at this since October!
@@Spijen Hi, I printed a method/recipe and stuck to it like glue, until I mastered it and then made small changes to suit flavours/taste.
I found that by preheating another loaf tin while preheating the oven, and then placing the very hot loaf tin over the top of the other cold tin with the uncooked sourdough in it, and getting it into the oven as quickly as possible, makes my SD rise and turn out beautifully. Sometimes I forget to score the uncooked dough, and this definitely affects the cooking of the bread.
I keep my SD culture in the refrigerator and feed it 1 cup of flour and 1/2 cup of water, when even I remove some to bake with. I only feed the SD culture cheap flour, but always bake the bread with good strong bread baking flour.
If my SD culture gets a bit lazy, I add a few tablespoons of pineapple juice to it, to entice it to produce more bacteria.
From my experience, the most arduous part was producing the culture. I never throw away excess culture, and instead use it to make crumpets or give it away.
I’m going to start using the preheated oven stone method as I think it’ll be less fiddly than the preheated loaf tin method. But me being me, I’ll likely switch back and forth between the two.
I hope this helps! Stick at it, and enjoy the process. It’s my happy place. And if my bread doesn’t turn out, I will caramelise it in a frying pan with butter and brown sugar and use it to make a bread and butter pudding.
Good luck 👍🙏
I just love this hustle and waste free method, watched few videos on how to make sourdough starter and was put off by the amount of sourdough that has been discarded in the feeding process. Now I am motivated enough to give it a second chance. Thank you!
You're welcome Katerina, let me know how you get on :)
There are lots of ways to use up sourdough starter rather than throwing it out. Pancakes or flatbread are my favourites! 😁
I don't understand why people discard excess starter. It is flour, water, and yeast, all of which are ingredients in the recipe. I use what I don't need for my next batch in my recipe knowing it is equal parts flour and water. I adjust the flour and water in the recipe to accommodate the amounts in the starter. The additional yeast doesn't hurt the bread; in fact it spikes the dough and cuts down the fermentation time. I haven't tried the method demonstrated here but I will do it. Might have to fuss with it a bit because I prefer 100% whole wheat.
This is that ve been doing for 35 yrs,. Finally someone with common sense who dare to post it on utube .I never understood why they waste so much I’m a pro and French and never saw anyone wasting so much flour in the USA where I leave , what a pity ! Bravo my friend and great loaf you made .Claude
Thank you! I did your method this past week! And true enough, it has made sourdough baking easier and less troublesome! I'm in Singapore, and my levain only need 6 hours at room temperature, the water is 68% (high humidity here).... Very happy sourdough week. Thank you again
You're welcome. I'm pleased you enjoyed the method, greetings to Singapore :)
Hello, fellow Singapore resident =).
Appreciate the content! I've followed several "How To's" on making a simple sourdough bread loaf and this is by far my favorite. While almost all have created a very good sourdough loaf, your method greatly simplifies the process, minimizes the time commitment, and creates a great loaf. This has been my go to method for my last several bakes and have produced fantastic results. Thanks for taking the time to share!
Brilliant! One of the most daunting tasks in bread making is learning the sequence. I spent many years catering and cake-baking for large groups,
and timing / scheduling and sequence are the key to at least appearing to have one's s**t together. You've broken the process down into manageable
steps and your end product is gorgeous. Bravo to a natural-born teacher!
Love the "appearing to have one's s88t together". For the first part of my career, I worked in several kitchens in London and scheduling was everything. You would bomb without it, it wasn't an option. It's naturally woven into my fabric now, I don't even think about it. Cheers for the feedback :)
@@CulinaryExploration Hi I was wondering if you could help me please. Something has gone wrong on the first two attempts of this recipe. I follow your recipe exactly as described but my dough at the end doesn't seem to have the strength of yours. Once it comes out the banneton whilst it has some strength looses some of its shape spreading a little (not too much) and is slightly slouchy. Yours seems firm and even cutting it with a blade is easy where as mine cutting it is hard as the dough seems sticky (seems more wet then yours) and has elasticity and when trying to cut it it's difficult as the whole dough moves around with the blade and the cut kind of gets healed /filled by the dough.
I am using strong bread flour with around the same protein content. Waitrose strong organic white bread flour with around 13g protein per 100g. My starter also almost doubles and is foamy before using it. I used the exact same quantity of flours /water as you prescribe. I also let the bulk rise to around double (also has a few bubbles on the surface by this point) before putting it in the fridge in the banneton. My dough seems more wet I would say and harder to control. Doesn't have the firmness of yours or the stiffness (as noted when I try to cut it - self heals, and the fact it doesn't hold its shape as well). The bread whilst nice, doesn't have anywhere near the height of yours or shape( flattens out slightly)
What could be wrong could you please help. Maybe I should try less water to make it firmer? Not sure what to do? Thank you in advance.
I seem to be experiencing the same problems. Right from the get go mine appears more “ wet”…
@@lisanncornelis4663 I have a feeling we may need to adjust our recipe to have slightly less water. Although the protein content maybe they same for our flour as his, there is no doubt small variations. I will adjust the next time using 10g less water.
@@hasan1980hb I just did 50 ml less….waaaay too little,I think.
One, for the journal, I think lol
Won’t know until tomorrow. Will you let me know how it “ baked out”? Thanks, in advance
this recipe absolutely works better than any i’ve tried yet. mine turned out perfect tonight. best loaf i’ve ever made out of the 7 i’ve made so far in the last few weeks. i think that big stretch you do is what really helped mine. my kitchen runs about 77-79° F in the summer. i did let mine ferment for over 6 hours still because ive had so much trouble with bulk fermentation.
it turned out so well. i kept taking a dough temperature with a probe thermometer and the dough ran between 78-79°. keep a running temp of your dough, it really helps.
no gummy bread!
thank you so much for this video and recipe. ❤
i haven’t tried the calculator yet but i downloaded it.
This was incredible! My family said it was the best bread I’ve ever made.. gotta admit, it probably was! I think I’ve been a little lax with my weighing and measuring, more winging it… my loaves have been nice, but not great. I’m so, so grateful I stumbled across your channel. You deliver the information straight to the point. Love it, thank you🙏
Hi Petra, I'm pleased the video was helpful and that you and your family enjoyed the bread! Weighing helps a lot with consistency :)
@@CulinaryExploration thank you! Also quick question, do I need to cover it in the oven? If I want to try a oval shaped loaf I don’t have a pan I could use to cover it…🙏
@@petrawhitmore4751 You don't need to cover it but you will need to create a little steam by using a pan of water in the bottom of the oven or misting with a water spray. Covering the dough is a fairly safe bet to get the best spring I guess. Try it and see how you get on!
Hi there! If you'll be more precise with measuring, especially with small loafes, you'll surely have more success.
Thank you for a relatively quick and easy, no nonsense method. I've made bread for years but have been scared off sourdough after a myriad of failed attempts. Now both times I've done your method I have made perfect loaves.
Absolutely love this recipe, thank you so much for coming up with such a straight forward method which produces consistent, amazing loaves! I was so done with all the recipes that required stretch and folds every half hour eating up several hours to get varying results. I have probably made this recipe 20 times now and always get big ear and beautiful open crumb. ❤️
You know there are recipes you can just bake in a form, with high hydrations completly without stretching and folding. My go to is a recipe with buttermilk and potatoe that i just bake in a bread form. You dont get this open crump then tough, the bread is more dense and heavyer then, but i like it.
Hi I have a question? Do you bake on a baking stone like he does or a Dutch oven? I’m wondering if I can use a pizza stone and place my loaf on parchment paper and cover with a pot the way he does? Thank you for your help.
I use a Lodge combo cooker but a Dutch Oven would work as well.
Thank you for your quick response. I use a Dutch oven but I would like to try a baking stone like him but wonder if a pizza stone would work. I do always pour some water in the Dutch oven right before covering and I believe it gives my bread a nice rise also.
So envious with ur success on achieving high ears. So far my sourdough always has tiny/no ear. And the crumb is always sticky when I cut it. Can anyone tell me what should I do? 😢
This is hands down the best sourdough video ever for "no brainer", every time perfect sourdough. There are hundreds of other sourdough videos on RUclips. Ignore them. Follow this to a T and you'll have a huge, delicious sourdough loaf that takes very little of your time. Bravo.
Dude, you rock! I have been baking all of my life, but using your techniques, this is the first time I have made sourdough successfully. Thanks!
Awesome!
I watched your filming behind the scene video and thought this guy is very generous and genuine. Then I watched this video and here I am, all motivated to make one loaf now. Thank you for the positive energy you send.
Simplest sourdough formula on earth: 1-2-3 Sourdough Bread Recipe
1 part 100% hydration sourdough starter (in grams, example 100g.)
2 parts water (200g.)
3 parts flour (300g.)
2% of total flour weight in salt (7g.)
Using this formula will always yield a 72-ish% hydration dough, no matter the quantity, so it’s easy to work and shape. Want a bigger loaf? Start with more starter. The starter percentage (inoculation) is always 29%, so the dough ferments fairly quickly, but not so much as to skip flavor. Use all of the same techniques from your video and bake the same way the next morning. Super easy, delicious results.
I’ve been following your method for more than a year now and it’s great, thank you!
I used your recipe and method for my first loaf of sourdough ever. Came out amazingly perfect! Thank you!
Yes! My bread finally sprung using this method! 🎉 I’m so proud and happy!
I love that you include thoughts of your daughter as you're preparing the bread for your family. Those thoughts are the love that flavors home cooking. I've been afraid to try baking sourdough, but hearing your dynamic approach of baking within your busy schedule has me ready to give out a try. Thank you.
Cheers Miriam, let me know how you get on :)
@@CulinaryExploration I was rushed and created a sourdough brick. We are using it as a door stop 🤣. I'm going to try again today!
Thank you for this "Minimalist" Recipe and method. Just baked a perfect boule today using your method and recipe. Now I don't have to waste flour just to keep my starter going, It's now like using it On Demand. I'm a big fan of Jack too, amazing skilled baker, thinking of getting his new released book as well.
This looks simply perfect for me! I work in retail so rarely have 2 days off together. This schedule will help me to bake sourdough more regularly. Thanks!
Hi Paul, should work well for you, let me know how you get on
This bread is excellent and incredibly well described. I’ve been baking for about 4 years with good results, but as he says, I often feel chained to the kitchen. This is absolutely better and easier. Thank you.
Have followed your instructions to a “T” and our very first Sourdough baby looks just great !!! Thank you Chef.
You're welcome, really pleased the video was helpful. Enjoy your sourdough journey :)
I tried may recipes, but never succeded. Now I can make bread just like shown in the video. Thanks you for this amazing and no bs recipe!
Nice video. Bravo. Very clearly explained.
Over past couple of years, I've developed my own (minimal labour / hands-on time) technique which happens to be pretty similar to yours.
A big difference is that I only measure accurately my flour weight (for the dough, not for the starter) & water volume (for both dough & starter). I do the remainder "by eye" and that ensures that the hydration level is within workable limits.
Another difference for me is that here "on the continent" I don't have easy access to that which is labelled as "strong bread flour" (this naming is also rather dumb IMO). However, I can get hold of Type550 organic white wheat flour at 11% protein: this works pretty well, though overproofing seems to be more of a risk than with a "strong white" flour at 13%.
Anyhow, keep up the great work. It's nice to know that someone else has distilled the process down to something very similar to my own.
I recommend to feed your starter full grain (rya or not) flour. Before you put your bread into oven spray/brush it with water. I love the folding, and 18C is best for long fermenting. Greetings from Poland a bread country.
First time trying to bake a loaf myself out of the starter I created using this recipe and it was a great feeling to watch the process and eat an awesome final product! 🥖🔥 Thank you I'm already on to the next loaf 👌
I used your instructions and the bread came out beautifully the first time! Mind blown! Thanks for the amazing instructions!!! Everyone can make sourdough bread!!!!
Awesome Chantal!
This is actually the best sourdough video tutorial I seen so far. It still takes quite a while to make but pretty manageable compared to freaking 3 different rolls/techniques and equipment other "easy" sourdough recipes call for.
Exactly for centuries the baking of this bread didn't include fancy techniques or equipment
how? totally left out how he even made the "premade stuff in the bottle"
@@Freshprankstv1 The answer to that is literally in the beginning of the video
@@harmen1832 you’re right “here’s my starter from my last video” Very in detail. Gotta watch the previous video. No biggie
@@Freshprankstv1 he explains its the residu from the previous sour dough. He then shows you how he makes the starter again and says he does it every day at the same time with the same ingredients.
This recipe and technique is amazing! My loaves come out great and the process feels quite simple once you do it once or twice. I bake mine in a dutch oven instead of using a baking stone.
Awesome!
I baked my first loaf this morning, out the oven at 08:00. It looks EXACTLY like the one in your picture. If it tastes as good as it looks, you have a friend for life! I've been baking for a few years now (maybe 50...), and sourdough since my first starter a year ago, but this simplifies the whole thing, and it works. Now to see if the scrapings-starter survives a week in the fridge...
I bake about every other week and use the scraping method
I have made this recipe exactly his way at least three times! I have written it down in my recipe book to keep FOREVER. it works amazing!! I love how it makes making sourdough so much quicker and easier.
Pleased you found the video useful :)
This is the only recipie/instructions that has given me success with sourdough ❤ I am glad I kept looking
Awesome!!!! Thank you
This recipe is great. It was my first time baking a sourdough, and amongst many videos/recipes, I chose this one. Just enough information to succeed as a beginner and make a great loaf of sourdough. I did find my dough a little stickier that shown in the video (perhaps due to different water/flour that I used), and I simply added about a teaspoon more flour, to make the dough manageable. It was a great experience🤗
He has another video and it addresses how to make adjustments in your hydration for how WARM or COLD your house is... I found it interesting, check it out.
I need to try this recipe! Thank you for sharing your routine and how you find time for baking your own SD, because we all know how time consuming this is. The trick is to plan your day and the baking around it 👌🏻
I have now made this recipe many times over the past year and it has never failed me. I will continue to use it as it works wonderfully well! ❤
Awesome, thanks Ruth :)
Today was my 2nd time making YOUR delicious Sour Dough recipe and I nailed it this time. The first time was a disaster (my fault) so now I feel vindicated 👏🏾😁I have another batch of Starter proofing for tomorrow. Thanks for sharing this wonderful recipe. I will be posting it on my cooking channel with “Recipe Credit” to YOU. I’m Ms J from Las Vegas, Nevada. So glad I found your channel.......Big Thumbs Up for this recipe👍🏿New friend here.
been wanting to make sour dough bread for years...im starting with a brand new starter im guessing it may take some time before its perfection...thank you for sharing your time and expertise...stay blessed
This guy knows what he is doing. No bs, straight to the point. Awesome. No need to feed starter at the same day and mix everything together works just fine, I've been doing this for 2 years.
If you don't have any strong flour available, I would add a series of slap and fold.
I had my schmear of starter in the fridge for 7 days and your method still worked! ❤ Thank you! I disliked the feeding the starter and discarding the starter method. I did that method for about 1 month.
Awesome!
Safe to say you got the knack for making these sourdough breads; they always come out looking so nice. Congrats Philip!
Cheers Cachi :) - hope you had a great Christmas break
Thank you for not turning this endeavor into something resembling a moon shot. I've only been doing sourdough for a couple weeks and I have been dumbfounded by the amount of flour discarded! I think I've thrown away over a pound, so far, using other "experts' " processes!
Got my sourdough bread making down to 15 minutes a day (turns out amazingly!). Using a bread maker though, no folding, more starter relative than you, some whole wheat flour, and about 20h hours rise time - experimenting with that might allow you to shave more time here as well!
I do the same , I have time to tend to it all day..a few mins to prep then a few mins to do the turns once the dough is out..
Same here. Bread maker. I make full use of the delay timer. Have my process down now.
This is the best sourdough tutorial I've seen out of all the ones I looked at. I was a little worried about the hootch on top of the starter when I first mixed it. I had to do a little research to see that it was normal. Great video!
Amazing simple video and right to the point. Love when you mentioned time for people who are working with fam and the care of the basket. Very well made 😍
Cheers Kusunoky, much appreciated :)
this video safed me. almost quit with the normal recipes, they were so much work. this is amazing
Thank you for the recipe! With any sourdough baking my loaf didn’t turn out as perfect as yours the first time but my first bake was still a really good loaf and with practice and adjustments I know this is a recipe I’ll be making weekly.
Awesome Janie!
It actually worked! I had abandoned my sourdough after I started work. In 4 days I got a new starter going and today I've baked the first loaf
My mom was born in the city of Kayseri in Anatolia (central 🇹🇷Turkey 🇹🇷). When she was a child, there was a bakery on her street that baked bread and other baked goods in a big brick oven fired by wood. They used machinery to mix the dough, but when there was a power outage, the owner would jump into the tub and start walking on it, mixing it with his bare feet and hairy legs! 🤢
When people asked him if his feet were dirty, he would say that they had been sitting in his socks all day, much cleaner than his hands that he would use to sell/give bread with, but he had washed them that morning and put on new socks the day before... My grandmother was not convinced, so she would not send my mom to the bakery and she would stop buying bread for a few days to make sure that the batch of dough that had been mixed with the owner's feet would sell eventually.
This is a true story that my mom told me that took place in the 1950s.
That's a fantastic story, thanks for sharing :)
That is by far the fastest and simplest method to bake a loaf of SD I've ever seen! The result looks great, can't complain about the "lack of organization" for that loaf. BTW Philip, I saw a video from an M.D. who was interviewing another M.D. about the problems (in the USA) with gluten. The Doctor asked his guest if the major problem with gluten intolerance was with the modern wheat varieties, and the other Doctor (who had been studying this) said that it wasn't. He said that it's primarily the length of time taken making the bread. In Europe, where this isn't a problem, they still make a loaf of bread in about 24 hours; in the US, a loaf is produced in about 2 hours. The time that the flour is being consumed by the bacteria in the sour dough, which produces the pockets or crumb, is what makes this a healthy food. Wish I saved the link to that video! Thanks for this video:)
We have the same problem in the UK with mass "fast" produced bread, mainly sold in supermarkets. I live in Greece now and the streets are full of local bakeries that sell a type of sourdough. They also sell bread made with commercial yeast, but I have a feeling they are fermented for longer. But the supermarkets are beginning to make an impact with their crappy sliced bread here too. If you come across that link again I'd appreciate it if you could ping it over. Cheers Rick
@@CulinaryExploration Yeah, I hope I can find it. They did say that even bread made with yeast is still healthy if it's allowed to raise overnight. There are, apparently, other health benefits of SD bread too. If I find that link, I'll post it on this video or send it to you via your site.
I like the idea of not having to deal with discard and the same jar! Will have to try and find a way to ‘shelf’ the starter for 2-3 days re my schedule, but I’m sure that’s doable if the fed starter rises 2.5x you think? Awesome vid.
Hey Dewy Noodle, the scrapings will keep fine in the fridge. I've got a video coming out today on maintaining the starter. Hope it answers your questions :)
@@CulinaryExploration Cool thx. I torture my starters sometimes😬 but I like the 2.5x rise test. 👍
This is the best sourdough lesson I have found on RUclips. It really works and I am now making perfect loaves like a pro. Many many thanks for the video!
I wonder what it costs to preheat the oven for an hour and then cook the bread every day?
Hello C-Explorer. Many many thanx for your excellent video. It really is an easy method. as I only bake twice a week ... so I let the starter sit for a day or two feeding it only a little (20g water + 20 g flour). it works. here in the alps in Bavaria its cold now, so i have the starter in the turned-off oven with the lil light on + one bowl of hot water beside it. just one time that hot water bowl keeps it "warmish" for ten hours. that gives it a good yeast cultivating temp of 25... 26 celsius. ! now yesterday, the final day, i took the bulk-fermented-dough out of the fridge (still in the big bowl) at 8.am and i forgot about it. saw it sitting there at 1.pm and shaped it into a loaf + let it rest on the bake tray on bake paper. again i forgot about it. then i put it in the oven at 5.pm - it worked out fine. great bread with a good hydration level. mine was not as pretty as yours, but the taste was all there. thanx again, chris. ( i used half white wheat pizza flour and half whole grain wheat flour)
Looking forward to trying out this method! Thank you for the thorough instructions! What would you do differently if you were baking a loaf once every 2 days? Would you leave your starter out for 2 days, or put it in the fridge in between?
I would pop it in the fridge. As the jar is pretty much empty it wouldn't take long to come back up to room temperature. Hope this helps, Phil
It's brilliant- you are giving the bread a floorplan for stretching itself out when it rises by laminating and folding it. This restored my faith in sourdough :)
Cheers Hannah
Hi Philip, I was "hooked" to your basic no-knead sourdough bread recipe, with excellent results every time. I will definitely try this recipe. Do you ever put any wholemeal flour? it gives a better flavour. Thank you for all your videos. They are practical, clear, easy to follow and to the point. One more question. Do you prefer the stone with the pan on top to the Challenger pan? Keep going... Inma (from London).
Hey Inma, I still use the no knead recipe a lot. This recipe gives a bit more of an organised crumb. I'll be interested to know what you think. Sometimes I add wholemeal flour, I love the flavour too. I enjoy baking with the challenger pan and the stone / pot combo. It depends what I'm going to be baking on that day. Cheers Inma, good to hear from you :)
I’ve been using your ideas to get my sourdough edible! I have however made some subtle additions like adding everything bagel to one and adding whole wheat flour and caraway seeds to make a faux rye sourdough bread. I also found a little cheat in that I don’t preheat the oven. I put the dough ball on pizza stone with stainless pot upside down over it and put in oven and turn heat on to 450 deg. F when oven gets to temp I set timer for 10 min then remove pot and install probe of thermometer into dough and set timer to 30 min. I really don’t use timer at all and let temp reach 210 deg F then remove from oven and cool. Comes out great! Slow heat up allows skin of bread to grow instead of tearing so scoring is not necessary! Thanks for keeping me from giving up. Wife loves the bread!
I don't have a dutch oven, but a pizza stone. And I was thinking that a stainless steel cover might do the job. You've proved my visualizing to be effective. Thank you.
I love how easy this fits into the morning routine! I was wondering, if you were working from home on a particular day and had some spare time during breaks, would coil foils at some point (during the bulk ferment perhaps?) help for this bread?
I have that same question, I guess that would help
Thank you for recipe! It's my 7th attempt. Best result so far. Spring, taste and texture are much better.
Your technique has evolved so much, and there's plenty of new stuff for us to adapt and incorporate into our baking routine.
I really like the "stretching and folding"(into thirds), and the shaping changes you've made compared to old vids. The "well sealed cylinder" is a technique I often see bakers employing as they churn out dozens of SD loaves. The way you're using starter quantity to regulate bulk fermentation times is really interesting. What's the range between warmer and colder months for you?
Great video, really enjoyed it, now to challenge my own baking dogma and established habits with your example as a motivation.
Happy new year, stay safe.
Edit: The bake temp, and no ice or water spray? The bottom of the loaf looks beautiful. Mind blown.
Hey Space. I appreciate your feedback, cheers. The bake works well with no ice or spray, I'm pleased with the result. I don't have lots of spare time in the day so the process is forced to be as simple as possible. During the Autumn and Winter the temperature is around 16-18c in my kitchen. Summer is a different story, Greece gets hot. The kitchen is the only room without A/C as it's quite small. The temp can hit 36c (although 32c is normal in my kitchen) at the peak of summer so things ferment quickly! I tend to use a large cool box with ice blocks or a second fridge to slow things down. Let me know how you get on with the process.
The big pan which he uses to cover the dough in the bake replaces ice or water spray. The humidity inside is the same as with spraying, but all time long while it is covered.
@@AlexanderPoznanski Dutch oven or pan, he/we (many at least) still use ice cubes or spray the inside of a hot cooking container to facilitate oven spring. Look at CE's earlier videos and you'll see him do it too. What's more interesting is the reduced cooking temperature, I'm of the mind that has more to do with not needing a spritz or ice cubes.
@@CulinaryExploration Phil, lower cooking temp is a winner. So glad to be rid of 240-50 deg dogma and burnt bottoms.
Very useful. .Making these "how to" videos always seems to me such a generous thing to do! Many thanks.
Cheers Lou
the 30 minutes is a bit misleading
Not if you read all the words.
A RUclips video with a misleading title? Get outta here
10000%
@@mischatf 🤣🤣🤣🤣🤣
A LOT misleading.
Hi there, I don't post super often, but I wanted to say thank you very kindly. I followed 3 other methods with mixed success. This method worked super well for me. I like the medium sized one loaf recipe and sensible starter maintenance. Highly practical approach for the working stiff with a family. Cheers from sunny Florida!
Cheers John, pleased the vid gave you some ideas :)