Just made this bread yesterday, and it is fabulous! I am a new sourdough bread baker… Just a couple of months now… And this is my best loaf yet! Love your approach, and that you’re not flooding us with technique or technical information! Please do more videos❤
I’ve been making sourdough for a while and the only thing you are doing differently is the oven temp/baking time and the way you hold down the bottom of the dough when you’re stretching it. So yesterday I tried your method of stretching the dough and kept my temp/time the same. I had much more oven spring so I think your trick is the way you stretch your dough. I’ve watched a ton of sourdough videos and you’re the only one I’ve seen do that. Thank you for that new technique!
Finally a no nonsense approach to baking sourdough bread!!I followed the recipe My very first loaf!! It turned out delicious and quite stunning !! Thank You for making this video!! I now am incorporating it in when I give out starter
Not sure how I found your channel but I am so glad I did. I have tried several methods and recipes for sourdough but for me yours is the absolute best!!!!!
72.72% hydration and rounded up it’s 73% I’m happy you added your stater percentage (1-1-1) along with the recipe. Not many incorporate the starter percentage into their recipes. Without including your hydration I calculate a 70% hydration 🙏🏽
Excellent video. I know I learned and reinforced a few key points. Not traying to be s know-it-all, but we use the same dutch oven, and I use the lid to place my dough in. Makes for easy start and removal of the bread with a hot pot. Thanks for the video.😊
Thanks James! ☺️❤️ I’ve tried the lid, but too heavy to lift the other part up and over the dough 😜 I may try it again one day, pull it out of the oven and lift it. It may make a difference to the crust too
Sarah, Thank you very much for your video, and I found that your video is most easy and simple one. I am new to sourdough. I started with growing my own starter, then followed your movie. However, the dough turned out a bit wet not like yours, would you please suggest anything I can improve, thanks a lot in advance.
Hi! Thank you for your comment! ❤️ Ok the fact that you said your dough appeared “wet” tells me it is under fermented. This could be because of your starter. So let’s fix this! ☺️ I need a few answers. How old is your starter? What are, specifically, your ingredients? And finally….please click on my channel and watch my starter video. This will be the most helpful because you can tell me what you did differently from my recipe….then I can help you along
@@SarahLouReviews Thank you so much for getting back to me. Starter: it is about 14 days and there is a lot of bubble in it, i fed it again in the early morning before i made the dough (i made it in the afternoon). The difference is i was using 450g plain flour and 50g wheat flour. Will check for your starter video.
@@talaschlechte2991 Hey! Happened to be on RUclips when you sent your message. Pop it into the fridge, when you get up, put it in the counter (covered) and let it continue to bulk rise. It may take a few more hours to rise completely as it has to come back up to room temp. When it is nice and poofy, THEN shape and pop into fridge for cold ferment.
@@dianehernandez362 Well I’m afraid it is too hard to know if everything is a-ok or not as I cannot see it. ☹️ is it nice and poofy like mine? It will always be sticky, but if it is not growing then the problem is the starter and or type of flour you are using.
I have made 4 sourdough breads and they all want to the trash can. I use Dutch oven to bake. The crust is very hard and the inside of the bread is sticky and not cooked well. I have tried baking from 30 minutes to 45 minutes the lid on and 15 min off. Please help me find a solution.
My best guess, based on what you said, is that it has not sat out to double on the counter long enough. Basically it sounds like it is under fermented.
I was battling with so many other (seemingly professional) bakers, and then I found your videos. You're a life saver, and deserve every good thing everyone is saying about you and your technique ❤
Great content! This is better than most of the other sourdough videos out there on youtube because it is something I can relate to, being a non-professional baker - even the cat :) Specifically, I loved your natural & sincere tone. It really makes you stand out!
I am a beginner and trying her recipe was like my third attempt at making sourdough bread. The first two without this video were horrible and after I watch this video, I made my first sourdough bread that was not an epic failure that actually turned out wonderful and it just keeps on getting better thanks to this video so thank you very much and I highly recommend, anybody that is starting out to watch
I’ve been baking sourdough now for about a year. I watch many Bakers here on RUclips and have tried all their recipes. I’ve learned a lot and I thank them for their expertise. Nevertheless, after a while, not completely satisfied, because I’m a fairly seasoned cook (baking however, was never my strong suit) I started improvising and doing my own thing - trying different methods I thought up with proofing/fermentation times, stretch & fold vs kneading etc. So, I came across - or I should say this video popped up, I’m thinking because of the scoring which I’ve been having issues with, and I thought, heck I’ll give your recipe a try. Gotta tell you completely amazed! Haven’t had the oven spring lately that I wanted and figured I might need to accept it. I had nothing to lose so I baked two loaves. Even after a huge mistake on my part trying to use a new cast iron (AGA) baker, and having the dough nearly fall apart on me (fell flat a bit too) my loaf turned out absolutely fantastic! My daughter took a picture of it to send to a friend she was so impressed. Many thanks for your laid back approach to baking sourdough. It really caught me and it takes a lot to do that when you’re going on 70 yrs old and have watched hundreds of videos. Still, I think I found the recipe I’ll be using until I transition from this life to the next! 💚😊
Very similar situation. Seasoned cook, new baker. Best info in the 10 or so I've watched so far. Skippy the fancy stuff and strati to good bread with proper spring.
Your easy approach and novel stretch hold, and fold makes me confident to try it tomorrow, THANK YOU it's a pleasure listening to your relaxed videos...
Love it.. Also love your I don't care if you don't like it 'tude! Some people get so wrapped up in "rules" that they forget the pleasure of doing what they want. Good for you. Glad I found this video. Liked, subbed, and rang the bell!
I am new to sourdough baking and have watched what I can only describe as oodles and oodles of SD content but never have I produced a loaf such as I have today after following your video!!! Thank you so much I literally screamed after opening my Dutch oven revealing the beautiful ear that had formed 😭 finally my SD bread recipe search has come to an end and now I just have to perfect my shaping and scoring cos it was a bit wonky but considering that the loaf still looked gorgeous and tasted delicious!! Thank you again x
Haha 😂 I remember the first time I saw great oven spring ….I screamed too! Such an amazing site. ☺️ congratulations! And thank you for letting me know. Made my day
Ok so I am NOT new to sourdough baking. I've used many different methods and percentages of ingredients for my bread. I have never actually loved the taste or mouthfeel of my bread though... until now. I came across your video and decided I'd give it a try. OMGOSH!!! It is amazing. the 75 percent hydration is a key. But I also think the 5 S&Fs is another key factor. It has taken me 24 hours to make a loaf in the past but with your method I can have it the same evening and it is amazing. Thank you for taking the time to post this video. Your voice is adorable and soothing and your directions are very clear and precise. This is the only sourdough bread recipe that I will be using from now on.
Thank you😢 after failing at my first five attempts with another recipe I got it right for the first time with your recipe. Thank you thank you thank you. I am so greatful!!!
I agree, most SD recipes talk way too much, they try to be so scientific that I almost fall asleep. This video is the best I have come across. I am just getting started with my first loaf.Will let you know how it turns out.
Very straight forward and well done video. The difference between the dough from the 4th to 5th S&F would seem to be a major contributor to your excellent rise. Most others only do 3 or 4 S&F. I watched the shorter version of this and unless I missed it, I did not see you put the dough in the fridge. That is a big difference.
Thanks Mike! It did go in the fridge, but only for a few hours. I don’t like mine too sour ☺️ Didn’t realize I didn’t mention the fridge though! Thanks for letting me know
Oooooh Sarah, I'm onto my 6th loaf and followed yr recipe and struggled with my dough previously, I added 1 more stretch and Voila! I had the perfect dough and also added salt in the water, which makes sense to me. Made 2 loaves and they were beautiful. Thanks Sarah
I've watched several highly produced 30+ minute videos to up my sourdough game and this video beats them all. Quick, informative, easy to follow and no bullshit. Thank you!
I don't know if anyone else has asked this question: When you are bulk fermenting on your kitchen counter for 4 hours do you know what is the temperature in your kitchen. Wouldn't that variable affect how long you leave your dough resting? FYI, I love your method!
Hi! Thank you 😊 I do mention the room temp at 4:37. There are many things that can affect the length of the bulk stage, and yes temp is one of them. My room temp is 22 C or 72 F.
Your method works well for my usual 50/ 50 wholegrain to white mix, improved shape and oven spring. Good to see you adding flour to liquids, I have found that adding it in 4 or 5 stages, mixing well in between, takes longer but cuts down on heavy stirring. Thanks for posting.
Hi! Thank you ☺️ If you are using 50% whole grain, you could easily bump up the water to 390 or 400 grams. If you bump up to 400, you can put all the flour in at once and the whole wheat will soak it up nicely. Give it a try, if you haven’t in the past ☺️
Well with a rye and whole wheat starter, it’s not going to like white flour much. But you can try! Is your flour high in protein? I’d use a mix of bread flour and whole wheat if it were me.
I would encourage you to flip the Dodge oven so you place the dough on the lid and cover with the saucepan this eliminates the use of backing paper which gives some kind of sent to the final bread and is so much easier to the manipulate. Thank you for this great tutorial.
I'm a bit lazy when making bread, and just like you, I also add sourdough to the water, then salt and finally flour, because there's no point in making my life difficult, generally in my two-year career of baking my own bread, the recipe looks very similar to yours, with this difference I usually ferment in the fridge overnight. Greetings from Poland
Yippee I knocked it out of the park with my first loaf of sourdough bread. Thank you for all the great info. It took replying your videos numerous times but we'll worth it for the end results. Thanks again.
Very very new to sourdough and Artisen bread baking. Like only 2 or 3 weeks...... I have watched 40+ videos on sourdough alone (concentrating on beginner recipes & techniques) and of the ones I've tried, I will say that yours produced the best results for me. Plus I love that I started at 6am and had fresh Sourdough by 5pm supper. Thank you for posting this video. P.S. have you tried the silicon baking mats instead of parchment paper?
Aloha Sarah, just baking my first loaf using your methods, and while I need more practice, I'm delighted with my results so far. Thank you. I greatly appreciate your clear, easy instructions and short, to the point videos. You are a game changer for me! Bless you! 👏🏼👏🏼👏🏼 Well done!
Finally I made my best sourdough loaf like many people are saying! Like you, I do not like too sour taste. I'm new for baking and looking for the recipe which does not ask for overnight in fridge. Than you very much:-))
I did notice that you use bread flour. Most people use regular flour. I use bread flour for my starter but have never used it for my bread. I think i will try it. Maybe that is part of your rise.
Thank u so much! I looked and looked so many recipes and all are complicated but yours are so easy to follow.do u have a pancake recipe to make with sourdough star.❤
Had to send you a message because I have been watching your same video at least 10 times for the day “Edwar-dough” starter would finally be ready. Today was the day I took a shot at it. Whoa! Looks and tastes like an artisan! Thank you for helping us beginners 😋. Wish I could send you a pic- great rise, spring, air in the middle and crunchy crust. Wowza! ❤
Hi, first of all I loved your video, thank you so much for sharing. I have a question… I have 2 smaller Dutch ovens, can I increase the ingredients by half to make 2 loaves instead of 1? Does that work? Happy and thankful new subscriber. 🌸
Thank you for this excellent video. You make it look so much easier. I’m new at making sourdough bread, and I learn more with every video I watch! Going to try yours for my next baking !!😀❤️💕
Thanks Sarah Lou! Made my first yesterday by following your instructions. Turned out perfect and I'll never buy bread again. Here in Michigan a quality local loaf is $8-9!! A crisp high five to ya!
Sarah - I made a great sourdough today! Nice open crumb, good rise and tasted wonderful. Thanks for helping me FINALLY get this right! Only issue I had was the crust was burnt on the bottom. I did 500 degrees w/ cover on for 20 min and 450 degrees w/cover off for 23 min. Any advice on avoiding that burnt bottom crust?
Hello Michael! Yay makes me very happy ☺️ you’ll find other recipes get easier once this one is mastered. To avoid burned bottom, but a cookie sheet in the bottom rack. No more burned bottoms! 😜
Great video! Thanks. Maybe I can return the favor by suggesting that you stir you starter into the water with a wire wisk. It really breaks up the starter and liquifies. My $.02.
I used your recipe-it WORKS beautifully. I’ve been trying to learn how to make sourdough bread for about a month-this will be my forever go to recipe and tutorial. Thank you. BTW How do you store your bread for consumption throughout the week?
I've made this bread several times this year and I ❤️ it and so does everyone that tries it. This is my staple Bread and I don't care about autolaise stage either and love the extra salt. Thank you Sarah. You are awesome!.
Been making sd bread and having trouble with the loaf being not quite done in the middle. 500 degree oven with dutch oven then turning oven down to 450 baking 30 min with lid on. 20 minutes with lid off and bread is nice and brown. cooling off before slicing and bread is moist in the center. Any suggestions would be helpful Lynda in Oregon
Hi Lynda, If this helps at all this is how I make mine. I follow all the instructions from Sarah. I form my loaf and place it in the refrigerator covered overnight because this gives the loaf more flavor and a little sourness which I like. Next day in the morning, I set the oven to 475 F and heat my enamel dutch oven for 30 minutes. 5 minutes before the 30 minutes are up, I pull the bread out of the refrigerator and place it on a cookie sheet. I score it in the shape of a cross. I wet the blade so it scores better and go in about 1/2" deep and about 3/4" away from edges. I bake the bread at 475F covered for 25 min then I turn it down to 425 and cook it for an additional 20 minutes uncovered in the middle of the oven. It always comes out perfectly cooked and medium golden brown with a nice crust. I've never had an undercooked or failed loaf using this method. Hope this helps. Let me know how it goes. All the best!.
@@bhoodward After hearing your description it sounds like may be under proofed. You certainly are baking it long enough.. Try leaving it on the counter longer before shaping.
i have made SD following the methods of at lest 6 or 7 RUclips presenters, I agree with you, no difference in outcomes mixing ingredients the way you do. I do exactly as you do now. Thank you for your video.
Very cool! so only white bread flour....no whole grain at all right! no preshape....just right from bf -shape- into the banneton! your channel is so refreshing! I like me some salt too! yay! Thanks for doing your video....keep it up! ❤❤❤
I just love your no-nonsense attitude. People get so hung up on doing exactly as a recipe has stated. I’m definitely going to try yours. Cheers from East Coast of Canada.
Hi Sarah, I'm on my 3rd loaf and have a little mouse ear happening, previously there was none and needed a chain saw and extra teeth to tackle it but it was ok And VOILÀ! I found you, I'm going to try your method, your video is straight forward and clear n simple to follow , I will let you know when I get the Elephant ear😂
@SarahLouReviews ohh, I see, its so confusing. I've bought 5 books, you know the good ones, watched vids, and no one source is clear on every step. I've failed for 1 month so far. And all this is at room temp, not refrigerator? Thank You!!
I made your recipe and it's the only one that was successful.. I wonder, it's NOT the percentages of dough and water, cause that's pretty standard.. I wonder if it was a combo of the recipe and that I had an excellent starter this time?
@@cliffcox7643 Sorry Cliff! I just noticed your reply from a month ago. Sorry I missed it. As for this comment left today, an excellent starter certainly is one of the keys for sure. I think it also has to do with good gluten development and knowing just when to shape and put it in the fridge. Congratulations on your successful bake ☺️👏🏻
I used your directions for my second ever SD loaf. I am so grateful for your step-by-step. I got good oven spring and the crumb looks terrific even though my dough seemed to be looser than yours. But I did follow your directions except I had to put it in the fridge overnight instead of for just a couple/few hours. I also wasn't sure my vessel's handle could handle 500 degrees so I did 475/450 and added 8 minutes to the covered/uncovered bake times. It was absolutely delicious and I felt very proud of it! Thank you so much for this!
Hi Sarah! As promised, I'm back after trying your recipe! I made two sourdough loaves initially, but then waited and did two more loaves, just in case the first two were flukes. They weren't! All 4 sourdough loaves turned out beautiful! All had a nice high rise and wonderful ears, too! I wish I could share a photo I took of them this morning's "wake-and-bake!" It's interesting that in your video your dough appears firmer, less wet than my doughs did. I know your recipe (350g warm water; 500g bread flour; 12g fine sea salt; 100g sourdough starter) is only 73% hydration, which is not considered a wet dough (according to what I've read), but I have to sayh that my dough seems very wet, wetter than yours. It's all I can do to shape it properly. Two years ago when I started baking, I would have not attempted it. I wonder why my dough seems wetter than yours? Any guesses? That said, I am still able to work with the dough, I just need to apply the few skills I've learned over the past two years. I will continue using your recipe, for sure! I'm wondering how you would modify your recipe to add a couple ingredients, specifically, cowboy candy (pickled/candied jalapenos) and sharp cheddar cheese? I've made this before (we love it for toast and sandwiches), but never got what I would consider a high-rise loaf with it. I'm thinking your recipe may be the ticket I'm looking for to do this one right. Do you have any other baking recipes you do frequently? Thanks again for your videos and your recipe!
That’s awesome!!! I’m so happy it worked for you ☺️❤️ as for the wetness, perhaps it has something to do with the protein content of your flour? Yes 73% isn’t super high. But I believe….and I may be misremembering, that anything 70 and above is considered a wet dough. But heck….I’ve been wrong before. 😜 I think the only way I could get up to 80 or above is to start adding whole wheat or something. Something with more protein. However I’m a fan of just white. Tried 80 once with just white and it couldn’t hack it. I have done inclusions with this recipe. Folded them in about the 3rd stretch and fold point. Turned out well! Good luck with your cowboy inclusions. Really wish pics could be included with replies. Perhaps post a short video on your channel?
Oh! And as to your question about baking recipes…I just recently finished a video on Yorkshire puddings. I’ll be posting that soon. I had to make that because the recipe videos out there calling their method easy have too many unnecessary steps. Not sure if you like Yorkshire’s, but if you do…. 😀
@@SarahLouReviews How much of two inclusions would you use? 1/4 cup each? More? I use Bob's Red Mill Artisan Bread Flour, which I read has 12-14% protein. I don't know if that is considered high or not, although Bob's artisan flour is considered very good (and it is). Hmm. Never thought about making a video of my bread baking and posting it on my RUclips channel. I'm going to consider that, thanks! I may have to add a new channel, just for baking, as it doesn't fit in with my other 3 channels (family tree; Vietnam War; Travel).
@@jdrake411 Honestly, I winged it. Chopped up some rosemary, roasted some garlic and chopped it up and folded it in. Was delicious! I tend to just eyeball those things. Yes that bread flour is perfect protein. Mine is 13. Ya even if you do a short video of what it looks like I can take a quick look 😀
Ok, the sourdough turned out beautuful🎉❤I let it cool and then went in with the bread knife, cutting thru was ok but when I got to the bottom it's a little tough! Is it supposed to be like that? It's not burnt, just a bit hard but still chewy, and how do you store the sourdough? Thank you again, This is my go to recipe!❤ God bless.😊
Just made this bread yesterday, and it is fabulous! I am a new sourdough bread baker… Just a couple of months now… And this is my best loaf yet! Love your approach, and that you’re not flooding us with technique or technical information! Please do more videos❤
What a nice comment! Thank you 😊 More on the way
I’ve been making sourdough for a while and the only thing you are doing differently is the oven temp/baking time and the way you hold down the bottom of the dough when you’re stretching it. So yesterday I tried your method of stretching the dough and kept my temp/time the same. I had much more oven spring so I think your trick is the way you stretch your dough. I’ve watched a ton of sourdough videos and you’re the only one I’ve seen do that. Thank you for that new technique!
Thank you for the comment! ☺️🙏🏻 Glad it worked for you
I concur.
Finally a no nonsense approach to baking sourdough bread!!I followed the recipe My very first loaf!! It turned out delicious and quite stunning !! Thank You for making this video!! I now am incorporating it in when I give out starter
Thanks Janette!! ☺️❤️
I have been watching videos and watching videos. Then I try and replicate. It all seemed so complicated before. Thank you for simplifying it.
Thank you for saying that! ☺️
I thought this video was excellent! To the point , easy to follow. Well done!
Thank you! 😊 🙏🏻
Not sure how I found your channel but I am so glad I did. I have tried several methods and recipes for sourdough but for me yours is the absolute best!!!!!
Well thank you!! You’ve made my day ☺️❤️
Yep, I am following you and I really like your technique! Thank you.
72.72% hydration and rounded up it’s 73%
I’m happy you added your stater percentage (1-1-1) along with the recipe.
Not many incorporate the starter percentage into their recipes. Without including your hydration I calculate a 70% hydration
🙏🏽
Hi! I thought I mention 73% in the video? Thought I did 😜
You say you normally use 335g water but you changed to 350g why is that?
Thanks for taking the time to make this great video! 🇨🇦
Well thank you!! 🙏🏻 ☺️🇨🇦
Excellent video. I know I learned and reinforced a few key points.
Not traying to be s know-it-all, but we use the same dutch oven, and I use the lid to place my dough in. Makes for easy start and removal of the bread with a hot pot.
Thanks for the video.😊
Thanks James! ☺️❤️
I’ve tried the lid, but too heavy to lift the other part up and over the dough 😜 I may try it again one day, pull it out of the oven and lift it. It may make a difference to the crust too
Great job!! 👏🏼👏🏼👏🏼
Ty so very much for sharing! I am going to try this recipe tomorrow!
Happy baking ☺️
I'm going to make this tomorrow, except I'll add cheddar and jalapena. Thank you for this. It was easy to follow!
You’re welcome ☺️ and good luck!
Great job, the bread looks amazing!
Thank you 😊
Thank you so much. I’m going to try it your way.
Good luck! ☺️ and happy baking
Sarah, Thank you very much for your video, and I found that your video is most easy and simple one. I am new to sourdough. I started with growing my own starter, then followed your movie. However, the dough turned out a bit wet not like yours, would you please suggest anything I can improve, thanks a lot in advance.
Hi! Thank you for your comment! ❤️
Ok the fact that you said your dough appeared “wet” tells me it is under fermented. This could be because of your starter. So let’s fix this! ☺️ I need a few answers. How old is your starter? What are, specifically, your ingredients? And finally….please click on my channel and watch my starter video. This will be the most helpful because you can tell me what you did differently from my recipe….then I can help you along
@@SarahLouReviews Thank you so much for getting back to me. Starter: it is about 14 days and there is a lot of bubble in it, i fed it again in the early morning before i made the dough (i made it in the afternoon). The difference is i was using 450g plain flour and 50g wheat flour. Will check for your starter video.
Thank you. Will try this tomorrow :)
Thanks could you give directions to make the starter. I have been wanting to make the starter for a while but seems so time consuming. Thanks
I understand. I am almost finished editing my starter video. Keeps it very simple. ☺️👍🏻 it’ll drop in the next day or so
Great information, thanks!
Hello, may i ask? what is your banneton size?
It’s 8 inches at the bottom and about 9.5 inches at the top
@@SarahLouReviewsThanks 😊
@@patnareeasav
No problem! ☺️
If I completed my 5 folds and its late can I put my dough in the fridge? In morning do I do the shaping? Leave an hour then cook?
@@talaschlechte2991
Hey! Happened to be on RUclips when you sent your message. Pop it into the fridge, when you get up, put it in the counter (covered) and let it continue to bulk rise. It may take a few more hours to rise completely as it has to come back up to room temp. When it is nice and poofy, THEN shape and pop into fridge for cold ferment.
@SarahLouReviews thanks a bunch, will give it a go
Please, what is that rigid spatula for mixing that you have...name, model, etc. where to buy?
@@scottkb2000
Oxo silicone jar spatula.
Got it on Amazon 👍🏻
Thank you :) may I ask how large your banetton is and where you bought it?
Hi! It’s an 8 inch batard banneton from Amazon.ca 👍🏻
Well my starter is new, but it is active and passed the float test. It has been over 8 hours.
@@dianehernandez362
Well I’m afraid it is too hard to know if everything is a-ok or not as I cannot see it. ☹️ is it nice and poofy like mine? It will always be sticky, but if it is not growing then the problem is the starter and or type of flour you are using.
I have made 4 sourdough breads and they all want to the trash can. I use Dutch oven to bake. The crust is very hard and the inside of the bread is sticky and not cooked well. I have tried baking from 30 minutes to 45 minutes the lid on and 15 min off. Please help me find a solution.
My best guess, based on what you said, is that it has not sat out to double on the counter long enough. Basically it sounds like it is under fermented.
What size basket is that ?
10 inch oval banneton
What does the stitching do?
Adds more tension
@@SarahLouReviews Thank you! Can I please ask another question? What size basket do you use? 25cm?
@@sonyam8
10 inch….or 9 inch. I have both
@@SarahLouReviews ok thank you!!!
@@sonyam8
You’re welcome! 😊
Im on my 4th stretch and fold and its still very sticky just like the 2nd stretch and fold I did.. any ideas ?
Keep going.
It will always be sticky! Did you follow recipe exactly?
How big is the dutch oven?
5 quart
I was battling with so many other (seemingly professional) bakers, and then I found your videos. You're a life saver, and deserve every good thing everyone is saying about you and your technique ❤
Oh! Thank you for that lovely comment!! ☺️that makes me very happy that it is working for you ❤️ you made my day
Great content! This is better than most of the other sourdough videos out there on youtube because it is something I can relate to, being a non-professional baker - even the cat :) Specifically, I loved your natural & sincere tone. It really makes you stand out!
That is so sweet! You’ve made my day ☺️❤️
I am a beginner and trying her recipe was like my third attempt at making sourdough bread. The first two without this video were horrible and after I watch this video, I made my first sourdough bread that was not an epic failure that actually turned out wonderful and it just keeps on getting better thanks to this video so thank you very much and I highly recommend, anybody that is starting out to watch
What a wonderful comment! Thank you! 😊 ❤️ so glad it is working for you !
I’ve been baking sourdough now for about a year. I watch many Bakers here on RUclips and have tried all their recipes. I’ve learned a lot and I thank them for their expertise. Nevertheless, after a while, not completely satisfied, because I’m a fairly seasoned cook (baking however, was never my strong suit) I started improvising and doing my own thing - trying different methods I thought up with proofing/fermentation times, stretch & fold vs kneading etc.
So, I came across - or I should say this video popped up, I’m thinking because of the scoring which I’ve been having issues with, and I thought, heck I’ll give your recipe a try.
Gotta tell you completely amazed! Haven’t had the oven spring lately that I wanted and figured I might need to accept it. I had nothing to lose so I baked two loaves. Even after a huge mistake on my part trying to use a new cast iron (AGA) baker, and having the dough nearly fall apart on me (fell flat a bit too) my loaf turned out absolutely fantastic! My daughter took a picture of it to send to a friend she was so impressed.
Many thanks for your laid back approach to baking sourdough. It really caught me and it takes a lot to do that when you’re going on 70 yrs old and have watched hundreds of videos. Still, I think I found the recipe I’ll be using until I transition from this life to the next! 💚😊
What a lovely comment ❤️🙏🏻 I’m so happy you liked it and found it helpful. Thank you for commenting Janice ☺️
Very similar situation. Seasoned cook, new baker. Best info in the 10 or so I've watched so far. Skippy the fancy stuff and strati to good bread with proper spring.
@@kenhouse3484
Thank you!! ☺️❤️
This is so easy. Thank you for a straight forward recipe!
Your easy approach and novel stretch hold, and fold makes me confident to try it tomorrow, THANK YOU it's a pleasure listening to your relaxed videos...
Love it.. Also love your I don't care if you don't like it 'tude! Some people get so wrapped up in "rules" that they forget the pleasure of doing what they want. Good for you. Glad I found this video. Liked, subbed, and rang the bell!
Thank you! ❤️❤️❤️☺️
I am new to sourdough baking and have watched what I can only describe as oodles and oodles of SD content but never have I produced a loaf such as I have today after following your video!!! Thank you so much I literally screamed after opening my Dutch oven revealing the beautiful ear that had formed 😭 finally my SD bread recipe search has come to an end and now I just have to perfect my shaping and scoring cos it was a bit wonky but considering that the loaf still looked gorgeous and tasted delicious!! Thank you again x
Haha 😂 I remember the first time I saw great oven spring ….I screamed too! Such an amazing site. ☺️ congratulations! And thank you for letting me know. Made my day
Ok so I am NOT new to sourdough baking. I've used many different methods and percentages of ingredients for my bread. I have never actually loved the taste or mouthfeel of my bread though... until now. I came across your video and decided I'd give it a try. OMGOSH!!! It is amazing. the 75 percent hydration is a key. But I also think the 5 S&Fs is another key factor. It has taken me 24 hours to make a loaf in the past but with your method I can have it the same evening and it is amazing. Thank you for taking the time to post this video. Your voice is adorable and soothing and your directions are very clear and precise. This is the only sourdough bread recipe that I will be using from now on.
Sara, what a lovely comment! Thank you so much for taking the time to let me know. ☺️❤️ I’m so glad this method was successful for you!
I like the salt idea in with the water-Seems to me it's a better distribution and the shorter time to the oven. Beautiful.
Thank you😢 after failing at my first five attempts with another recipe I got it right for the first time with your recipe. Thank you thank you thank you. I am so greatful!!!
Thank you for that comment! ☺️ so happy it helped
This might be the best SD video I’ve seen. 👏👏
Thank you!!🙏🏻 ☺️❤️ that’s so kind!
for real for real simple and straight to the point thank you
I agree, most SD recipes talk way too much, they try to be so scientific that I almost fall asleep. This video is the best I have come across. I am just getting started with my first loaf.Will let you know how it turns out.
Very straight forward and well done video. The difference between the dough from the 4th to 5th S&F would seem to be a major contributor to your excellent rise. Most others only do 3 or 4 S&F. I watched the shorter version of this and unless I missed it, I did not see you put the dough in the fridge. That is a big difference.
Thanks Mike!
It did go in the fridge, but only for a few hours. I don’t like mine too sour ☺️
Didn’t realize I didn’t mention the fridge though! Thanks for letting me know
Oooooh Sarah, I'm onto my 6th loaf and followed yr recipe and struggled with my dough previously, I added 1 more stretch and Voila! I had the perfect dough and also added salt in the water, which makes sense to me. Made 2 loaves and they were beautiful. Thanks Sarah
@@jackiej3155
That’s wonderful!! 😊👏🏻👏🏻
So glad it worked for you! And thanks for commenting ❤️
I've watched several highly produced 30+ minute videos to up my sourdough game and this video beats them all.
Quick, informative, easy to follow and no bullshit.
Thank you!
Thank you Daniel! 🥰❤️
I know I have seen alot myself hers looks easy.
I don't know if anyone else has asked this question: When you are bulk fermenting on your kitchen counter for 4 hours do you know what is the temperature in your kitchen. Wouldn't that variable affect how long you leave your dough resting? FYI, I love your method!
Hi! Thank you 😊 I do mention the room temp at 4:37. There are many things that can affect the length of the bulk stage, and yes temp is one of them. My room temp is 22 C or 72 F.
Your method works well for my usual 50/ 50 wholegrain to white mix, improved shape and oven spring. Good to see you adding flour to liquids, I have found that adding it in 4 or 5 stages, mixing well in between, takes longer but cuts down on heavy stirring. Thanks for posting.
Hi! Thank you ☺️
If you are using 50% whole grain, you could easily bump up the water to 390 or 400 grams. If you bump up to 400, you can put all the flour in at once and the whole wheat will soak it up nicely. Give it a try, if you haven’t in the past ☺️
My starter ray and whole wheat.
Can I use organic white flour unbleached ?
Well with a rye and whole wheat starter, it’s not going to like white flour much. But you can try! Is your flour high in protein? I’d use a mix of bread flour and whole wheat if it were me.
My favorite Sarah Lou quote: “l don’t care!” @1:44 in the video.
😂😂
The best sourdough recipe ...very explicit and telling you what you need to know.
Thank you ☺️❤️
I would encourage you to flip the Dodge oven so you place the dough on the lid and cover with the saucepan this eliminates the use of backing paper which gives some kind of sent to the final bread and is so much easier to the manipulate.
Thank you for this great tutorial.
Thank you for the compliment! ❤️Unfortunately the bottom is too heavy for me to lift up and over my bread mid way….So I like to lower it in instead ☺️
Wow this is just Picasso bread! Never have I seen such beauty!
I'm a bit lazy when making bread, and just like you, I also add sourdough to the water, then salt and finally flour, because there's no point in making my life difficult, generally in my two-year career of baking my own bread, the recipe looks very similar to yours, with this difference I usually ferment in the fridge overnight. Greetings from Poland
Yes! Keeping life simple 😜 thanks for reaching out! 🇨🇦
Super helpful video, thanks so much for posting. Beautiful loaf too!
Yippee I knocked it out of the park with my first loaf of sourdough bread. Thank you for all the great info. It took replying your videos numerous times but we'll worth it for the end results. Thanks again.
Yay!!! Congratulations Sam! That makes me so happy ☺️❤️
Happy baking!
I would love to see what the crumb looks like on this loaf. Great video. I will try this technique next time.
Thank you so much! I made my first truly successful loaf today following your instructions. So excited!
Yay! I'm so happy for you :)
Short and sweet and to the point! Thank you.
Very very new to sourdough and Artisen bread baking. Like only 2 or 3 weeks......
I have watched 40+ videos on sourdough alone (concentrating on beginner recipes & techniques) and of the ones I've tried, I will say that yours produced the best results for me. Plus I love that I started at 6am and had fresh Sourdough by 5pm supper.
Thank you for posting this video.
P.S. have you tried the silicon baking mats instead of parchment paper?
I’m so happy you like the video ☺️❤️
I haven’t purchased a silicone mat yet but I think I will soon. Saves using so much parchment 😜
Aloha Sarah, just baking my first loaf using your methods, and while I need more practice, I'm delighted with my results so far. Thank you. I greatly appreciate your clear, easy instructions and short, to the point videos. You are a game changer for me! Bless you! 👏🏼👏🏼👏🏼 Well done!
@@blueocean3425
Thank you for such a nice comment! 😊❤️ I’m glad it is working for you
Finally I made my best sourdough loaf like many people are saying! Like you, I do not like too sour taste.
I'm new for baking and looking for the recipe which does not ask for overnight in fridge. Than you very much:-))
Congrats! ☺️ so glad you were successful!!
Tell me about hydration?
Made this yesterday with cheddar, everyone loved it.
Nice!
I did notice that you use bread flour. Most people use regular flour. I use bread flour for my starter but have never used it for my bread. I think i will try it. Maybe that is part of your rise.
Bread flour typically has more protein and you get better gluten development. Let me know how it goes
Thank u so much! I looked and looked so many recipes and all are complicated but yours are so easy to follow.do u have a pancake recipe to make with sourdough star.❤
Thank you! I appreciate that ☺️ I hope it worked for you 🤗 As for the pancake recipe, I’ve not tried one yet ❤️
Thank you, excited to try. What size Dutch Oven are you using 5 or 7 QT?
Hi! I use a 5 quart ☺️👍🏻
I tried this recipe today and bread came out pretty good! Thank you… 😊
I’m glad! 😊👍🏻
I don't and have no intention to use a gram scale.. so...1 cup of flour is125 grams(+or-) and water is 236 grams...there you go!!
If that works for you, then great ☺️👍🏻
Hello from Australia
Do you reduce the temperature after you return the uncovered Dutch oven to the oven?
@@paulakennedy1000
Yes, to 450 F. 😊👍🏻
Had to send you a message because I have been watching your same video at least 10 times for the day
“Edwar-dough” starter would finally be ready. Today was the day I took a shot at it. Whoa! Looks and tastes like an artisan! Thank you for helping us beginners 😋. Wish I could send you a pic- great rise, spring, air in the middle and crunchy crust. Wowza! ❤
That’s so awesome!! 👏🏻 👏🏻👏🏻 congrats on the great bread ☺️❤️ I wish I could see it too!! And thank you for the lovely comment ☺️🙏🏻
The one thing I always appreciate is when there are printable recipes especially when I like a recipe.
Thanks for the feedback. I’ll post shortly
@@SarahLouReviews Thankyou very much in advance!
If my oven only goes up to 425 will this recipe work?
Yes. It should be fine ☺️👍🏻
Hi, first of all I loved your video, thank you so much for sharing. I have a question… I have 2 smaller Dutch ovens, can I increase the ingredients by half to make 2 loaves instead of 1? Does that work? Happy and thankful new subscriber. 🌸
@@sandraweiler5971
Thank you Sandra! ❤️
Yes you can do that for sure. Will work the same.
@@SarahLouReviews
👏👏👏 Thank-you Sarah 🌸
Great video didn’t see a problem with the Dutch oven ✌️❤️
Thank you for this excellent video. You make it look so much easier. I’m new at making sourdough bread, and I learn more with every video I watch! Going to try yours for my next baking !!😀❤️💕
My pleasure! So glad you found it helpful and thank you for commenting ☺️
finally! a no nonsense get r done video. thank you!
You’re welcome! And thank you for commenting! 😊
What is the brand of cast-iron Dutch oven, please?
It’s a Lodge
Thanks Sarah Lou! Made my first yesterday by following your instructions. Turned out perfect and I'll never buy bread again. Here in Michigan a quality local loaf is $8-9!! A crisp high five to ya!
Thanks for that feedback Mike! Congratulations on your bread! ☺️🥂❤️
Sarah - I made a great sourdough today! Nice open crumb, good rise and tasted wonderful. Thanks for helping me FINALLY get this right! Only issue I had was the crust was burnt on the bottom. I did 500 degrees w/ cover on for 20 min and 450 degrees w/cover off for 23 min. Any advice on avoiding that burnt bottom crust?
Hello Michael! Yay makes me very happy ☺️ you’ll find other recipes get easier once this one is mastered. To avoid burned bottom, but a cookie sheet in the bottom rack. No more burned bottoms! 😜
Put an aluminum tray on the bottom rack and have never had a burnt bottom. 😊
Is that 500*F (regular or convection) for the entire 40 minutes baking time? Your bread looks beautiful.
Thank you! Yes it is regular oven, not convection. 500 for 20 minutes with lid on and 450 for 25 minutes with lid off
Thank you. I am definitely making this bread.
Great video! Thanks. Maybe I can return the favor by suggesting that you stir you starter into the water with a wire wisk. It really breaks up the starter and liquifies. My $.02.
Great tip!
Thanks for the video - my bread can out great... Also, what size is that dutch oven?
Glad it is working for you! Thanks for commenting ☺️ it is a 5 quart
@@SarahLouReviews Thanks so much...
Do u put the dough in the refrigerator for bulk fermentation?
Yes. I mention it in the video at some point. This one was in the fridge about 2 hours
Wow your result is the most beautiful sourdough loaf I have ever seen. Thank you for sharing this video.
Well that’s sweet! Thank you 🙏🏻 ❤️
Very helpful. Thanks for sharing your knowledge.
Love this sincere sharing. Simple but direct to the point with highlight on the key points to watch out. Thank you for sharing!
Thanks for the comment ☺️❤️
when you sprinkle a little flour on it before putting it in the fridge, is that rice flour?
Yes, rice or all purpose. Whichever is closest to me ☺️ just so the shower cap doesn’t stick when the dough expands
Thank you for sharing. I love how unpretentious you are in making this video.
Thank you 🙏🏻 ❤️
THE BEST RECIPE!!! Just baked it, came out perfect!!!
☺️❤️ glad you liked it
what size dutch oven do u use...love your video
Sorry for the delay!
Thank you 😊 and I use a 5 quart Dutch oven
I used your recipe-it WORKS beautifully. I’ve been trying to learn how to make sourdough bread for about a month-this will be my forever go to recipe and tutorial. Thank you. BTW How do you store your bread for consumption throughout the week?
Somehow there is a duplicate of this comment. I replied to the other one. ☺️
I just love your trivet 🤗😎❤️
Hahaha thanks. I had one person say it was disgusting. 😜
I've made this bread several times this year and I ❤️ it and so does everyone that tries it. This is my staple Bread and I don't care about autolaise stage either and love the extra salt. Thank you Sarah. You are awesome!.
Thank you!! 😊 what a lovely comment ❤️
Been making sd bread and having trouble with the loaf being not quite done in the middle.
500 degree oven with dutch oven then turning oven down to 450 baking 30 min with lid on. 20 minutes with lid off and bread is nice and brown.
cooling off before slicing and bread is moist in the center. Any suggestions would be helpful Lynda in Oregon
Hi Lynda,
If this helps at all this is how I make mine. I follow all the instructions from Sarah. I form my loaf and place it in the refrigerator covered overnight because this gives the loaf more flavor and a little sourness which I like. Next day in the morning, I set the oven to 475 F and heat my enamel dutch oven for 30 minutes. 5 minutes before the 30 minutes are up, I pull the bread out of the refrigerator and place it on a cookie sheet. I score it in the shape of a cross. I wet the blade so it scores better and go in about 1/2" deep and about 3/4" away from edges. I bake the bread at 475F covered for 25 min then I turn it down to 425 and cook it for an additional 20 minutes uncovered in the middle of the oven. It always comes out perfectly cooked and medium golden brown with a nice crust. I've never had an undercooked or failed loaf using this method. Hope this helps. Let me know how it goes. All the best!.
@@bhoodward
After hearing your description it sounds like may be under proofed. You certainly are baking it long enough.. Try leaving it on the counter longer before shaping.
i have made SD following the methods of at lest 6 or 7 RUclips presenters, I agree with you, no difference in outcomes mixing ingredients the way you do. I do exactly as you do now. Thank you for your video.
Thank you for commenting! ☺️ I agree…no difference
Tastiest and crunchiest bread ever. Finally I’ve found the perfect loaf. Thankyou.
@@Mon-pg3hw
So glad! ☺️
Thank you so much. Very simple
Very cool! so only white bread flour....no whole grain at all right! no preshape....just right from bf -shape- into the banneton! your channel is so refreshing! I like me some salt too! yay! Thanks for doing your video....keep it up! ❤❤❤
Thank you ☺️
I tried your recipe tonight and wow, total success. Thank you.
👏🏻👏🏻👏🏻 I’m so glad it worked for you! Thanks for saying so ☺️❤️
I just love your no-nonsense attitude. People get so hung up on doing exactly as a recipe has stated. I’m definitely going to try yours. Cheers from East Coast of Canada.
Thank you Joan! ☺️❤️
Hi Sarah, I'm on my 3rd loaf and have a little mouse ear happening, previously there was none and needed a chain saw and extra teeth to tackle it but it was ok
And VOILÀ! I found you, I'm going to try your method, your video is straight forward and clear n simple to follow , I will let you know when I get the Elephant ear😂
Is the bulk rise 4 hours after you do all the stretch and folds? Or 4 hours total, including the stretch and folds?
8 hours total for bulk fermentation…including stretch and folds. This may be longer or shorter based on how strong your starter is
@SarahLouReviews ohh, I see, its so confusing. I've bought 5 books, you know the good ones, watched vids, and no one source is clear on every step. I've failed for 1 month so far. And all this is at room temp, not refrigerator? Thank You!!
I made your recipe and it's the only one that was successful.. I wonder, it's NOT the percentages of dough and water, cause that's pretty standard.. I wonder if it was a combo of the recipe and that I had an excellent starter this time?
@@cliffcox7643
Sorry Cliff! I just noticed your reply from a month ago. Sorry I missed it.
As for this comment left today, an excellent starter certainly is one of the keys for sure. I think it also has to do with good gluten development and knowing just when to shape and put it in the fridge. Congratulations on your successful bake ☺️👏🏻
I used your directions for my second ever SD loaf. I am so grateful for your step-by-step. I got good oven spring and the crumb looks terrific even though my dough seemed to be looser than yours. But I did follow your directions except I had to put it in the fridge overnight instead of for just a couple/few hours. I also wasn't sure my vessel's handle could handle 500 degrees so I did 475/450 and added 8 minutes to the covered/uncovered bake times. It was absolutely delicious and I felt very proud of it! Thank you so much for this!
Thank you for the comment and congratulations on your bread! ☺️ sounds like your adjustments worked for you! Cheese bread recipe coming this weekend 😜
😮
why dont u open it and show us whats inside
LOL ya, my mistake. Will on the next one!
Hi Sarah! As promised, I'm back after trying your recipe! I made two sourdough loaves initially, but then waited and did two more loaves, just in case the first two were flukes. They weren't! All 4 sourdough loaves turned out beautiful! All had a nice high rise and wonderful ears, too! I wish I could share a photo I took of them this morning's "wake-and-bake!"
It's interesting that in your video your dough appears firmer, less wet than my doughs did. I know your recipe (350g warm water; 500g bread flour; 12g fine sea salt; 100g sourdough starter) is only 73% hydration, which is not considered a wet dough (according to what I've read), but I have to sayh that my dough seems very wet, wetter than yours. It's all I can do to shape it properly. Two years ago when I started baking, I would have not attempted it. I wonder why my dough seems wetter than yours? Any guesses? That said, I am still able to work with the dough, I just need to apply the few skills I've learned over the past two years. I will continue using your recipe, for sure!
I'm wondering how you would modify your recipe to add a couple ingredients, specifically, cowboy candy (pickled/candied jalapenos) and sharp cheddar cheese? I've made this before (we love it for toast and sandwiches), but never got what I would consider a high-rise loaf with it. I'm thinking your recipe may be the ticket I'm looking for to do this one right.
Do you have any other baking recipes you do frequently?
Thanks again for your videos and your recipe!
That’s awesome!!! I’m so happy it worked for you ☺️❤️ as for the wetness, perhaps it has something to do with the protein content of your flour? Yes 73% isn’t super high. But I believe….and I may be misremembering, that anything 70 and above is considered a wet dough. But heck….I’ve been wrong before. 😜
I think the only way I could get up to 80 or above is to start adding whole wheat or something. Something with more protein. However I’m a fan of just white. Tried 80 once with just white and it couldn’t hack it.
I have done inclusions with this recipe. Folded them in about the 3rd stretch and fold point. Turned out well!
Good luck with your cowboy inclusions. Really wish pics could be included with replies. Perhaps post a short video on your channel?
Oh! And as to your question about baking recipes…I just recently finished a video on Yorkshire puddings. I’ll be posting that soon. I had to make that because the recipe videos out there calling their method easy have too many unnecessary steps. Not sure if you like Yorkshire’s, but if you do…. 😀
@@SarahLouReviews How much of two inclusions would you use? 1/4 cup each? More?
I use Bob's Red Mill Artisan Bread Flour, which I read has 12-14% protein. I don't know if that is considered high or not, although Bob's artisan flour is considered very good (and it is).
Hmm. Never thought about making a video of my bread baking and posting it on my RUclips channel. I'm going to consider that, thanks! I may have to add a new channel, just for baking, as it doesn't fit in with my other 3 channels (family tree; Vietnam War; Travel).
@@jdrake411
Honestly, I winged it. Chopped up some rosemary, roasted some garlic and chopped it up and folded it in. Was delicious! I tend to just eyeball those things.
Yes that bread flour is perfect protein. Mine is 13.
Ya even if you do a short video of what it looks like I can take a quick look 😀
Her method is definitely a no-fail method! I too, have had the same consistent success with Sarah's recipe and method!
If you don't have rice flour, can you use simolia flour? Thank you for sharing, God bless.
@@bridgettewood1713
Yes that would work well 😊👍🏻
@@SarahLouReviews Thank you Ms.Sarah, we're stretching and folding right now but soon will be in the oven! God bless.
@@bridgettewood1713
Good luck!! 😉
Ok, the sourdough turned out beautuful🎉❤I let it cool and then went in with the bread knife, cutting thru was ok but when I got to the bottom it's a little tough! Is it supposed to be like that? It's not burnt, just a bit hard but still chewy, and how do you store the sourdough? Thank you again, This is my go to recipe!❤ God bless.😊
@@bridgettewood1713
Excellent!! 😊👏🏻👏🏻👏🏻
If you put a cookie sheet or two on the bottom rack, that will help with the bottom crust 😊
unsure why it drew a line thru the word shape on my post....not a cuss word! geez! shape shape shape!!!
Lol! I know that was strange 😂