EASY SOURDOUGH BREAD RECIPE | TARTINE BASIC COUNTRY BREAD
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- Опубликовано: 2 окт 2024
- In this video, I show you how to make Tartine Bakery's Basic Country Bread. It's an easy recipe for sourdough bread that anyone can follow to make delicious loaves at home!
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INGREDIENTS YOU'LL NEED
LEVAIN
50g Mature Sourdough Starter (~1/4 Cup)
40g Whole Wheat Flour (~1/3 Cup)
40g White Flour (bread flour or all-purpose) (~1/3 Cup)
80g Room Temperature Water (~1/3 Cup)
REMAINING DOUGH
900g Unbleached Bread Flour (~7.5 Cups)
100g Whole Wheat Flour (~0.8 Cups)
750g Room Temperature Water (700g initially + 50g added after autolyse) (~3 1/8 Cups Total)
20g Kosher Salt (~3 1/3 tsp) (VOLUME CAN VARY DEPENDING ON TYPE OF SALT USED)
VIEW THE FULL RECIPE AND SAMPLE BAKING SCHEDULE ON MY WEBSITE
theregularchef...
HOW TO MAKE A SOURDOUGH STARTER (VIDEO)
• HOW TO MAKE AND MAINTA...
ESSENTIAL SOURDOUGH BAKING EQUIPMENT
Challenger Bread Pan - (Upgraded Version of Lodge Combo Cooker): challengerbrea...
Lodge Combo Cooker: amzn.to/3uhWQeu
Bannetons, Bread Lames, and More: challengerbrea...
Proofing Box: amzn.to/3DjdVek
ADDITIONAL RESOURCES
Tartine Bread Book: amzn.to/3ee1bat
More information about baker's percentages: • Baker's Percentage
How to Make and Maintain a Sourdough Starter: • HOW TO MAKE AND MAINTA...
How to Get a Better Oven Spring: • 5 WAYS TO GET A BETTER...
Complete Sourdough Baking Guide (playlist): • Complete Sourdough Bak...
How to Make a Homemade Proofing Box (Video): • How to make an afforda...
Pre-Built Proofing Box: challengerbrea...
SOURDOUGH BAKING EQUIPMENT
Challenger Bread Pan (Upgraded Version of Lodge Combo Cooker): challengerbrea...
Lodge Dutch Oven Combo Cooker: amzn.to/37n8FGk
OXO Digital Scale: amzn.to/2ITQ1Ji
Di Oro Rubber Jar Spatula: amzn.to/39w02Ir
24oz Wide-Mouth Ball Jars: amzn.to/38B2BIc
Dough Whisk: amzn.to/2WiKSmi
OXO Mixing Bowls: amzn.to/2JYRXRC
Cambro CamSquare Container: amzn.to/38HoLbS
Flexible Bench Scraper: amzn.to/37B6TPN
OXO Stainless Steel Bench Scraper: amzn.to/2QkyFcT
Oval Bannetons: amzn.to/2XsV4sI
Round Bannetons: amzn.to/2Rvts2n
Food-Safe Plastic Bags: amzn.to/2UpcQLa
Bread Lame: amzn.to/2LaElTT
Oven Mitts: amzn.to/2LpNNTr
Checkered Chef Cooling Racks: amzn.to/38VQrJO
OXO Cutting Board: amzn.to/35Tk4ej
Mercer Culinary 10-Inch Bread Knife: amzn.to/3c9hLq3
All: amzn.to/370kXTA
PROOFING BOX INFO
How to Make a Homemade Proofing Box (video): • How to make an afforda...
Styrofoam Cooler: amzn.to/3fIO4P9
Seedling Heating Mat: amzn.to/3bq03xV
Temperature Controller: amzn.to/2xSZrTE
Checkered Chef Cooling Rack: amzn.to/38VQrJO
Intro Music by Prod. Riddiman
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BEST SOURDOUGH RECIPE... I baked two of the best sourdough loaves ever on my first try with this recipe. I've tried lots of recipes and techniques, often with mixed results (often a lack of rise and oven spring), but this one really was far and away the best..
I would like to make a half recipe, due to a tiny oven, a tiny fridge, in a tiny house, haha! Any tips??
I wrote out my version of the recipe based on the the video... Here is a Google doc's link.. docs.google.com/document/d/1-uFAwDcGqJUjzstYYHPLgRkqP7xuKWjwfCZK8BJQqXc/edit?usp=drivesdk
Right??!! I am just going to tweak it!
@@MagdalenaShakti you should be able to just cut the ingredients in half and be fine.
Brett Thomas the results looks amazing, i’m on it right now! But i dont get the bulk time fermentation clear crom the video. Is there any? Or is just the 2,5h within the fold periods on 25 minutes? I heard about 2,5h but dont know when. Thanks!
I've been making sourdough almost weekly for 8 months and tried many recipes. They always tasted good but the rise was disappointing. I followed this recipe two times now and both resulted in the highest rise I've ever had. I took pictures because I was so proud haha. Definitely sticking with this from now on. Thank you!!
I have been playing with Sourdough since receiving the Tartine book in November - of All the zillions videos I have watched - these are by far the best. Hands down.
I teach Chad Robertson's Tartine method sourdough at a local university. I have developed a very simple process, no weighing or thermometers, just measuring cups, spoons and time I provide a great starter which originally came from the Boudin Bakery in San Fransisco. It was given to an 8 year old baker during her visit to the bakery. To 1/2 cup of start I add 2 cups room temp water, stir and add 4 cups of bread flour or 1 cup whole wheat flour and 3 cups bread flour. Then the 3 hour tartine stretch and fold. This is divided into 2 loaves, shaped, put into bannetons, plastic bags and the refrigerator for 8-12 hours. Then a major change. The loaves go from the refrigerator into a 7" diameter stainless steel dog water bowl from $Tree that is $1.25. I use 4 bowls, 2 to hold the loaves and 2 as top covers. This cooks at 475F for 20 minutes, is uncovered for about 10 minutes until the desired color is reached. This is simple and cheap. The students each get 4 cooking bowls to take home as part of their bread class. The bread they make is great.
Living in SF and have gotten into bread making since quarantine/lock down started. Didn't realize Tartine is literally 4 minutes away from me and the rest of the bread world was obsessed with this place! I got a loaf from there, expensive but it transcended how good I thought sourdough could be. Inspiring!
I already tried another recipe before this one and was slightly disappointed. This recipe was a life saver!! Loved the results and all the little details added. Very helpful for a beginner baker like myself. Thanks very much for making this video !
If you want to make sourdough and are confused and hesitant try this one it simplifies sooooo many things.
Thanks again !
Finally after many trials and errors I got a beautiful oven spring. The first one ever! I wish I could send photos!
This is THE recipe to follow, after weeks of okay loaves the first one following your instructions is amazing!
I'd like to add I've made about 10 loaves now and they have been consistently amazing! The one time I deviated slightly it wasn't so good.
That’s good to hear, I’m glad you like the recipe!
This worked really well for me. I've watched a lot of RUclips vids since I started baking sourdough bread back in May. One problem I'd had earlier was over-proofing during the bulk rise. A number of bakers add additional bulk-rise time AFTER the completion of the 4-5 stretch-and-folds. I followed your instructions to the letter. After the final shaping, I put the banneton into the refrigerator for four hours. I got a great oven spring, and a great loaf of bread. Numbers: 80% King Arthur unbleached bread flour, 20% Red Mill whole wheat flour, 120g starter, 10g salt, 80% hydration (held back 5% of the water for the salt).
I've been watching a ton of sourdough videos and this one is by far the best for step-by-step instruction. More importantly, you explain WHY certain things are being done. Thanks for your efforts. I'm looking forward to trying this out. Subbed.
Thanks a lot! Yeah, my goal is to help people understand why they’re doing certain things rather than just following a recipe. I’m glad you appreciated it!
Confirmed. This method works like a charm!
I got the Book and also highly recommend this Book. I been acing it! Was attempting Sourdough for years, but never happy with it. Now I make the most amazing Sourdough. I suggest you buy the proper equipment, makes the world of difference. I have one going in the oven in about 30 minutes. So in goes my Dutch oven for 30 minutes at 500°, to warm up.
15 minutes is not a long time to go through what you detail so clearly here. Thanks for showing us the complete process in a short video.
I'm new to sourdough and baked my first loaf today. I've looked at several videos and this one is the most straightforward and easy to understand. Thanks!
I’ve tried a lot of different methods and this one had the best results. Clear and simple instructions, great video! No need to overcomplicate sourdough to get great results.
I follow this technique and achieve the best results day-in-day-out. It is easy to understand and after your third time it becomes much easier to follow. For my timetable, I start my levain the night before and begin around 9am the next morning. By 4pm, I have baked bread. Thanks for the video.
How long do you tend to leave yours in the frig Scott?
Thank you for adding Celcius. Much appreciated!
This is by far THE best guide for this recipe. I've read the book multiple times and always follow it up with this video to pick up little tips. Your loaves are stunning too btw. Had so much success with my attempts at Country Bread since watching this. Thank you very much and well done!
Super nice video! Great explanations on all steps.
May I just say that it would be nice if there wouldn't be so much one-use plastic involved.
I am just using towels and plates to kind of seal the bowls. It works just as good. :)
I've been using and reusing the oversized Ziploc bags. They work really well :)
@@clamdiggin I use shower caps to cover everything ... they last and last!
I noted the same thing! A lot of unnecessary plastic waste.
I followed your video today and it turned out fantastic!!! Thank You Sir!!
Recently switched to the Tartine recipe after doing some recipes from Ken Forkish. I was not happy with the results after two attempts as the dough was difficult to shape and there was a lack of oven spring. I watched this video along with your video on Oven Spring and made my first loaf today. Massive improvement shaping was easy and the spring was spectacular. I was definitely overproofing the dough. Thanks for sharing your knowledge and experience.
No problem! I had the same problem with the Tartine recipe until I figured out that I was overproofing it and reduced the bulk rise time.
Keep the fingers crossed! i am making my first attempt your style. i so far had few ‘almost pancake’ like results and one ok with low oven spring following other videos. you highlight possible mistakes . other videos stated just keep doing it will take you a year before you master
I just completed this baking journey and I am at high elevation and only adjusted cooking temp and time. The bread I made was incredible! The ONE thing I would do differently - and just for me, is I would have a longer refrigerator ferment time. I made one boule after leaving in fridge for 5 hours and the bread rose nicely and the taste and texture was amazing. However, I also made a "loaf" but it was late and I left that in the fridge for the rest of the night and baked it this morning. The rise on it was even better and I had to trim some excess off the pan and made one medium sized roll, lol! Due to increased air pressure, rises at elevation do take a little longer and I often forget that. All in all I loved this technique and recipe and it was perfect! Thank you for sharing! 😉👍
First sourdough bread ever and I followed you step by step and it’s a success!!! Thank you so much for this easy to follow recipe ❤️🔥
That's great to hear, I'm glad it worked out well!
Please can you tell the how much steam I should use
You don’t need to add any steam, you can just bake the loaf inside of a Dutch oven, and it will create its own steam
I couldn’t believe it, when I removed the lid it was beautiful! Thank you for sharing your skills with us. 🌸
I love how well you broke down every technique. It really helped me understand the process. One question I had is I noticed the Tartine recipe involved incorporating your starter into the dough prior to autolyse. I see more traditional recipes incorporating the starter after the autolyse stage. Are there any benefits/drawbacks to this?
Yeah, I’ve just had better success with incorporating the starter in prior to the autolyse. I figure it helps to evenly distribute the starter throughout the dough since you’re dissolving it in water first. One drawback is that you have to keep the autolyse relatively short to avoid over-fermentation, but I haven’t had any issues with getting sufficient gluten development using this method, so I don’t think that’s a huge drawback.
Charlie, I started making sourdough when the pandemic started. I have some hits and some misses. I was discouraged last week after baking 3 pancake loaves 🤣 & 😭! I ended up spending the weekend watching RUclips videos in an attempt to improve my technique. I’m happy to report my first loaf just emerged and the rise was beautiful, after following your precise instructions. I really appreciate your content. Thank you 😊
Great explanations!!!! Found quit a few straight answers thats I couldn’t find in other tutorial vids!!! And you voice is soothing 😍
This is best video about sourdough bread that I've ever seen! So quick and easy to listen to and to follow! Thank you❣❣❣🍞🥐🥖
I watched this video carefully and finally decided to go to the bakery in our neighborhood and buy some sourdough bread. Many thanks from the bakery
😂
Lol. My town doesn’t have a bakery I can visit.
All the grams??? I m in America. We don't do grams...too confusing.
I'm off to Publix bakery. Too
Lol for real for real.
@@susanswinskey8573 get a small cheap digital kitchen scale. Those have grams. It’s way more precise than using cups. Depending on how packed flour is in the cup you get vastly different quantities. Once you start using grams you will never go back. Way easier, way more accurate. Trust me.
Sir, my utmost respect, I really appreciate you!
This is by far the best tutorial I have followed!! Thank you. Can't wait to explore your channel.
Thanks a lot, I’m glad you enjoyed!
Took me 3 tries but I finally got an amazing set of loaves.
I used your starter and baking method and it really paid off
The Tartine recipe has been my go-to recipe for weekly baking going back to when the book was new. It’s easy over time to begin to cut corners, even unconsciously, and the quality starts to drop off as a result. Watching this video corrected all that accumulated laziness, and gave me about a half dozen good ideas that had never occurred to me. Fantastic video.
May I know how long you put in oven before you take out from the refrigerator.
For those who haven't had this, this is the best bread in the world.
This is the best video I've seen on sourdough and I've watched a lot. My loaves went from flat and dense to a thing of beauty. I've recommended it to my friends too and their sourdough game has also come on in leaps and bounds. Thanks chief 👊
That’s awesome to hear, I’m glad it helped you out!! Thanks a lot for sharing!
David Keane omg so did mine. Have to go to work just now but will upload photos of this technique and the other I’ve been trying to get right for months. I gave this one a try first time last night and this morning and WOW. I’m using this method from now on. THANKS so much regular chef!!
Not sure how to share photos on here but boy oh boy after trying this method today (same starter as I always have . Just the method is different) and my bread is a crunchy monster. I subscribed immediately!!! Thanks 😊😀
Haha that’s great to hear, it’s super satisfying once you get it right! I’m glad I was able to help!
One of the best sourdough bread tutorial hands down 🙌❤
love the video, congrats bro. I jwill try this weed asap just try to use less plastic, reuse the ones other times to proof in the fridge. Thera are ways to help envirolment! hugsss
Hi👋New Subscriber here. Glad I stumbled your channel. making sourdough is overwhelming and intimidating🥹😄but I will never quit.Wish me luck🤞for my sourdough journey.Thank you for sharing your knowledge.🙌💯
I literally tried making sourdough 17 times without success before I tried this recipe. This worked the first time, and every time since. I now make it 3 to 4 times a week, letting it rise in the refrigerator overnight and baking the next morning - it has NEVER failed. Results are spectacular! Thanks so much! I'm impressed! Family, friends and co-workers are, too!
my go-to, done this recipe many many times, works perfectly
I absolutely butchered the set up, still turning out softer than anything I've done before. Went and bought Tartine Bread on recommendation
Followed this recipe and it worked and my family loved it! Would love to see an advanced version of this with higher hydration!
I'm glad you enjoyed it, I'm definitely planning to do a more advanced version soon!
>"I know this is a long video"
>is about 1/2 the length of most sourdough videos
Thanks for this very clear and comprehensive vid, about to try my first sourdough loaf this weekend!
I really enjoyed this video. It was well made. My sourdough starter is cooking 🧑🍳 If all goes well I plan to bake bread next weekend after my starter has had 7 days to get started. Fingers crossed 🤞 it will work. Wish me luck.
great way to explain how to make bread, you are great, one of the best tutorials!!!!
Third day in a row making bread using this video and what a success. Three days of perfect rise yealding chewy, tangy bread. This is a keeper.
Made my first bread yesterday. The Coil-Folding makes sense cuz when I was at around the 4th/5th stretch/fold, it was more difficult to stretch and I could feel some bubbles bursting in my fingers. Will try this today.
We did quite a bit of reading before attempting our first sourdough loaf and some of it was intimidating. We followed your video and ended up with a beautiful first ever sourdough.loaf. Thank you so much for your clear and eady to follow instructions.
Thank you for the recipe and instructions! My bread making has improved dramatically!
I love your humble style of teaching. I'll be coming back to this recipe often. Thank you!
Thanks a lot, I appreciate it!
This is my favorite sourdough recipe of all times!
Thank you for creating this video! As a beginner this recipe worked out perfectly for me after several disappointing loaves. I had to use all-purpose flour and didn’t have enough whole wheat for the second batch but it worked out great both times I made it. First time I let it sit in the fridge 4 hours before baking and the second batch sat for 12 hours. Both had great oven spring and incredible flavor. Not as tangy as I thought for the 12 hour batch but I suspect that might be because my starter is only a couple of weeks old. Thanks again!
That’s awesome to hear, thanks a lot for the feedback! And good to know that it still works well with all purpose flour. Yeah that’s interesting, you could also try letting the levain rise at a lower temp if you want to make it tangier. But no problem, I’m glad it helped you out!
THANK YOU!! For converting grams to cups/Tbl/Tsp for us that never used grams measuring. I tried to convert another recipe and it's two hours of wasted time because it simply doesn't convert well down to teaspoons etc.
Wow, this is a phantastic instructional video. You are very structured and methodical. I have been making bread once a week for the last couple of years but never used sourdough. You have convinced me to give it a try. Plus you've got a new subscriber. Keep up the good stuff bro!
I appreciate it, thanks a lot for watching!
I would repeat what most of the commentaries already captured - best loaves of bread we have ever baked. Simple, clear, easy to follow video , that allows those of us with somewhat basic baking skills to achieve awesome results. Thank you !!!
Probably the best videos in this subject ! (I saw many, this is the best for me). I hope in the future to see more recipes, but using only wholegrain flours.
I appreciate it! Yeah I'm currently doing some more experimenting with whole wheat flour, so I'll be making some videos on that soon!
Great ! :)) Cannot wait 😘
Congratulations! This is the ONLY video of someone executing Chad Robertson’s sourdough bread recipe perfectly. I’ve bought Chad’s bread and yours looks very similar; from the outside color, blisters and shape, to the beautiful open crumb with its beige color. Very well done! Are you using Central Milling’s ABC flour?
Thanks a lot! It’s good to know that it turned out like the real thing. I actually just used King Arthur bread flour for this video, but I’m currently using central milling ABC since it was available online.
The best sourdough bread video and recipe. Especially the tips for the correct folding technique helped me immensely. I’m finally able to get consistently excellent results. Thank you!
Thanks for the tutorial. Btw, you can reuse the plastic bags if you don't tie them too tight. Less plastic waste. :)
Cool tip! Using the same clean bag couple of times is the hardest thing in this tutorial :) People...
Going to give this a try today, I have used a couple other recipes with mixed results. I just watched your troubleshooting video and think I have figured out where I went wrong and that’s letting it bulk rise / ferment to long. The bread I made last nigh was very sticky and difficult to shape. I added flour to help bring it back but, will follow your method today. Crossing fingers :)
Awesome, good luck with it!
I wish I could post a picture- mine turned out great. I used unbleached AP (no strong bread flour to be had at the moment) and organic whole wheat. I had to add about 20 grams more water for the autolyse. Oh, before the final shaping and rise, we went out for lunch- so I just put the loaf in the fridge until we got back- took it out and let it come to room temperature. Continued on with the recipe. Thanks. 👌
Question: how did you know you needed more water for the autolyse? I'm flumoxed knowing when to add more or less of anything!
thank you for such great video, especially love the last tip about the final proofing, my 1st try followed another recipe and my dough was overproofed overnight.
This has been one of the best techniques I've used. I tested it step by step and the bread came out virtually perfect after months of "sourdough woes". Built my confidence again. Than you
I tried sourdough for the first time using your recipe and it went flawlessly. Thank you for the easy, step by step instructions. One question I had is where you purchase those large food grade bags you use for refrigerator proofing? I didn't see it in you list of materials used. Thanks again.
That's great to hear, I'm glad it worked out well for you! You're right, it looks like I forgot to include those in the description so I've added them now, and here is the link as well: amzn.to/2UpcQLa.
You are my hero Charlie! I've named my starter after you! You'll be with me forever! I've also shared this video with my mother in law and she's grateful too!! Thank you, thank you!!
Hahaha I'm honored. I'm glad the video helped you out though, thanks for sharing!
@@TheRegularChefYour dough makes incredible focaccia bread!!
Named your starter after Charlie....soooo cute! Made me LOL.
You taught me almost everything I know about sourdough bread! :-) Thanks to your videos, my sourdough bread was a success from the first time! My starter is great too! Thank you so much, and greetings from Belgium :-)
I’ve made this for a few years, with great results. You do a great job of explaining this. Love seeing younger people take an interest in bread baking. I always made half the recipe or 1 loaf. Getting ready to dry my starter for the summer, so I’m making 2 loaves now and freezing the bread. I don’t bake much in the summer.
Hi! How do you dry your starter? Do you then keep it in a jar? The info would be greatly appreciated!
Thank you very much for sharing your recipe and the methods. I did it today🥰🥰🥰
Thank you so much, your recipe is amazing, I never thought I could make such a beautiful tartine bread! I think I will keep this recipe for the rest of my life!
Super great video you made it look so easy.
I join in the chorus of praise! I have been trying to get a decent sourdough loaf for the past 4 months. Consulted many books, videos, blogs, you name it. Threw away pounds of lousy bread. By following these clear and concise instructions, I finally found SUCCESS. 3 beautiful loaves of sourdough, plus I found out what my mistakes were. Thank you, thank you.
WOW!! This is the best technique video on the web!!
Dude!!!! I had my first success with making my starter and sourdough bread today. Your procedure is spot on as they say!!! My first attempt tasted good but no rise. With your help I got great taste and good rise! Thanks a bunch!!!!
Best demonstration... Thank you.
Hello! Very much enjoyed this video...I was already underway with a different recipe so we'll see how using this technique goes with a Bread Alone Levain. One question: are you baking your loaves straight out of the refrigerator, when they are still cold? THANKS!
Hey, I appreciate it! Yeah, I bake them straight out of the fridge. They’re easier to score that way and they retain their shape a bit better when they’re cold.
The video is just the right length to cover the subject. Thanks for the detail. Couple of questions: 1. The open crumb has a bit too large of holes for my taste. What modifications should be done to change that? 2. There doesn't seem to be much of a difference in the size of the loaves from when you put them into the refrigerator and when you took then out and scored them to bake. Shouldn't they rise more before baking, or do you really get that much oven spring from them? Thanks again for a great video
Thanks, I'm glad you like it! To make the crumb a bit tighter you'll want to decrease the hydration a bit, maybe closer to 70 or 75% hydration, rather than the 77% used here. Yeah, they don't actually rise a ton in the bannetons usually as most of the rise happens during the bulk fermentation and during baking. I would say they should increase in size by anywhere from about 10-30% in the bannetons.
Hey Charlie,
Great, thorough video on how to make sourdough. I've looked at other videos on your channel; the detail and quality are consistent. Keep up your good work!
This is the best video I have seen that explained everything I was lacking. I even ordered the book. I have a question. I noticed that you have some type of pizza stone in your oven that is not listed as a item to purchase. I need that item. What is it called? And where can I purchase it? Please list the link. Thx a bunches.
I'm glad you found it helpful! Yes, so the pizza stone isn't necessary for this recipe, I just happen to store it in my oven. But if you're looking for one, here's the one from the video: amzn.to/3s4Ipdr. Although now, I actually prefer to use a baking steel, as it's a bit smaller and works just as well (if not better). So here's the steel that I use: bakingsteel.com/collections/steels/products/baking-steel.
Had amazing results with this! Can't wait for your next video, please do it soon!!!! Making my second loaf this week.
That’s great to hear! Haha yeah I try to put new videos out every Friday so look out for it tomorrow! This week we’ll be talking about some sourdough starter troubleshooting
Wow. I can't wait to tell people I subscribed at 43k when you blow up. This channel is incredibly helpful, thank you.
Haha I appreciate it, I'm glad you've found it helpful!
After a few attempts I finally made something that kinda resembles a bread. Tastes good! Thanks @theregularchef
I’m making this today, following you step by step, hope it turns out well
I agree -- best sourdough video, and I've watched lots, and experienced failure each time. Until now! The Regular Chef rocks! Hey, RC: At 4:00, you say that you will be posting a high hydration sourdough video. Any idea when that'll be? I'm very excited to give it a shot. You've restored my confidence! Thanks a gazillion!
Thanks a lot, I'm glad it helped! I'm still working on perfecting that more advanced recipe, but hopefully soon! I'll definitely be posting more sourdough videos in the coming weeks, and hopefully that higher hydration bread video will be out within the next month or two.
Exciting! Stay safe, and keep up the great work.
fantastic. great content and right to the point. thx
My first time ever attempting a sourdough a couple days ago and it turned out amazing thanks to this recipe! I had to improvise a lot, I used a cake pan and a metal bowl during the bake. Despite this, both loaves rose so high it lifted the metal mixing bowl and made a little hat. The interior was so open, airy and chewy, the outside could break a tooth. So I just wanted to thank you for this video!
Perfect results here, thank you!
"EASY SOURDOUGH BREAD RECIPE"
Has a custom made proofing box. 😒
Your bread looks fantastic !
Your square container seams to be very practical. Your instructions are great. Do you use a cover to bake?
I see that you do, I think I will have to get a lower pan to get better results, and someone said that they prefer to bake with the lid on for 25 minutes instead of 20 as it tends to work better. And the rest 25 minutes without the cover. What is your feeling on that Brett Thomas
Thank you for this video. I followed so many recipes that resulted in a lot of dense loaves and didn't understand what I was doing wrong. I appreciate that you explained how each step was important in the process and what to expect. I baked my first loaf this morning and I gasped at how high it sprung up when I took off the lid!!
Charlie, I do have a question for you brother, how in the world do you get your dough not to stick to your plastic wrap or wooden board? I used my King Arthur’s all purpose flour (red bag) on my board, it kept sticking to the board, even as I turned it to shape the dough into a ball or while I was folding the dough. I just ended up pulling it off the board. The bread is still good. I’m definitely sure after making a few hundred loafs I’ll be turn dough like you. 🥰
Yeah it does stick quite a bit, but you just sort of need to scrape with your bench scraper to free it. If it still seems overly sticky, it may be over-fermented or over-hydrated so you could try either reducing the water next time, or reducing the length of the bulk rise.
Thanks for explaining everything in such a clear and simple way! I’m definitely gonna try this recipe for my next bake 😄
Thanks for the clear instructions. Is there a specific benefit to doing a series of stretch and folds rather than just traditional kneading for about 10 mins like in Patrick Ryan’s video? Is it mainly just because the high hydration would make kneading too difficult? Or does the stretch and fold produce a different type of loaf?
Thank you so much for this helpful video. After several false starts in my sourdough bread-making efforts, your tutorial was the first that actually helped me produce a beautiful, flavorful loaf. Your descriptions and explanations were simple and easy to follow, but also insightful. Terrific job.
Thank you so much for producing these videos, I’ve learned so much about sourdough from you. I do have one question I hope you can answer. Salt! Sea salt, Himalayan salt, Kosher salt, Morton Kosher, Diamond Kosher and finally table salt. Can you advise which salt works best when making breads? Thank you
I like Diamond Crystal Kosher salt because it dissolves the best! That's what I use for all cooking. I used to think that traditional table salt would dissolve the quickest because the grains are the smallest, but it turns out that diamond crystal kosher salt dissolves the quickest due to the shape of its grains.
It's useful to have many 20-30 minute tasks to do at home while you do this. Or watch many episodes of Good Life and still feel productive.
Thanks for your response! I'll try baking longer with the lid on and then longer off, and I'll let you know how it turns out. The bread tastes delicious and has a lovely rise.
Just finished up baking my loaves and WOW they turned out beautiful! Thanks for the instructions that were easy to follow along!
So excited to try this recipe out on Friday. Will let you know how I go.
How did you go?
Thank you sooooo much for this recipe - I‘ve tried to bake bread like this for over 6 Months now and this is seriously the best recipe I‘ve ever tried!!! Also I love your time schedule! Thank you sooo much :)
No problem, I'm glad it worked out so well for you!
Great video. One of the best
I use cheap shower caps from dollar tree to cover my bannetons
I just bought some big plastic food tubs and I just stick them in there, never have to worry about it getting stuck
Very detailed and helpful. So more hydration ratio equals airer structure but more difficult to handle? Anyway I like how you explained your techniques.
Yes exactly. The higher hydration makes the dough more extensible, which allows the air bubbles to blow up larger. But if you go too high with the hydration, the dough can actually become too extensible which makes it harder to develop gluten, so you have to find the right balance.