I'm the opposite. Just a few days ago I made a terrible loaf of bread. Several times I've needed him and he comes along with "here's what you shoulda done" a few days later.
@@leonhardeuler675I just mixed an easy loaf and wish I had seen this first. Well, I will have one to compare with his recipe. I plan to make his version next.
@@leonhardeuler675 personally I was on the whole quarantine sourdough craze and I basically made a bread bowl, I a literal bread in the shape of a bowl. THEN, I just started up my sourdough journey again last week. I made my first edible loaf but needed help. Lo and behold, he comes to the rescue!!
Chef John, believe me, it's no hardship watching you take all the steps to make a stunning (yes, stunning) loaf of sourdough bread. Who knew it would be so relaxing watching you fold dough?
Call me absolutely insane but I'd watch the full 27 hour uncut version. Put it on when I start, keep the video playing the background for the next day, and Chef John becomes my timer and I do everything exactly as he does? Perfect.
Watching you for 10 years now and this is the first video that I saw with my 5 year old son. He thought you were making pizza! Thank you for all the things that you've taught me!
I've made a pizza with sourdough in a 12" cast iron skillet that had to be my best looking pizza I've ever made. I used a bunch of olive oil so the crust didn't dry out so much.
Here’s a tip I worked out: you can refrigerate the dough overnight after doing the stretch and folds if it’s too late in the day for the bulk ferment. Then take it out early the next day and let it bulk ferment for as long as it takes to peak. I do this during the cold winter months when the starter and the bulk ferment take longer to peak. This also makes the process more flexible so you’re not beholden to stay home for the bread all day. My sourdough bread turns out like Chef John’s every time👍👍
Love you too, Chef John! I watched the entire thing even though I can't eat gluten :) I started watching your videos years ago, and you taught me how to cook basically from scratch. Ever since, I've been the Uncle Ben of having to watch every one until the end.
i just took a sourdough class from a gal who's daughter could not eat gluten..but can eat sourdough bread. Something about the fermentation eating the gluten. I dont know how much truth is in it..but passing it on. Maybe you can look into it?
Hi Chef John! Finally! 😂. I like your steps. The tri-folds are nice. I learned from King Arthur baking school, a different method. I’m definitely going to try this method. It has more folds and I also like the wheat flour because it adds more flavor. The ice cube trick is a keeper. If I learn anything from this, add ice cubes! Your video tutorial is perfect. Nice job. Yes. It always takes two days. It’s worth it. We love you too! ❤
I’ve been using Maurizio’s recipe as my go-to recently (have a loaf in the oven as I type) but am excited to try this one! I often recommend your last recipe for sourdough beginners
Chef John, I want to tell you how much I am grateful to you! I have tried many recipes of sourdough bread and have been miserable, until I tried your recipe and process, it is the best bread I have ever made! Thank you so much!!
My sourdough starter is still going strong thanks to the first video of yours I watched back in 2017! Thank you so much for this new sourdough version and for all you do to inspire!
I was “gifted” two sourdough starters, or maybe cursed with two starters. I have had some success, definitely more failures.😅 You have explained every step! Awesome video!!! Not too long!!!
Same!! As soon as I got a bit of sour dough starter, i now feel responsible to maintain it. And it would certainly sound foolish to buy something, while I can have this amazingly tasting thing that is just a few folds away 😅
@@moniekf6964 exactly!! And we know exactly what we’re putting in our bread, whereas who knows what they’re doing with that processed nonsense. The other day I read “yeast” as one of the ingredients in a sourdough baguette stop n shop was selling 🤦🏻♂️
This is an amazing & thorough method to get excellent results. However if you are new to sourdough, please don’t get overwhelmed by all the steps! There are many things you can cut out & still get an excellent loaf ❤ I add starter straight from the fridge to the dough, let it rest for 30 mins, do just one set of ‘flop & turns’ then cover & bulk ferment overnight. Next morning I do one more set of flop & turns, shape & put the dough onto baking paper in a large bowl & cover. Let it rise for a few more hours until almost doubled & jiggly, score & bake in a preheated cast iron pot! Much easier but still excellent crumb structure :)
So very excited to see you making sourdough, Chef John! I've been making sourdough bread since my kids were small. We didn't have a lot of money for groceries, so I started making 2 loaves a day (which disappeared quickly, between meals and pb&j sandwiches for lunches). I smiled through this *long* video! Cheers, Chef...I love you too!
Baking sourdough is one of my favorite hobbies. I convert most recipes with wheat to sourdough. Lately I've been making sourdough pasta which is incredibly easy now that I have an attachment to my kitchenaid mixer. I have to stop myself from making it everyday lol.
Chef John, this was such an amazing video! It was so much fun to watch you construct this sourdough bread! My husband and I will make this bread this weekend. Thank you so very much!
Thank you Chef John for the recipe and video. I love you too! I just bought a new kitchen apron with the words "COOK WITH CONFIDENCE.. FOOD CAN SENSE FEAR"
Thank you so very much, Chef John! I've been baking sourdough for about a year now. I never knew what the terms meant and why all of the turning and kneading. You've explained it so I now understand it. Again, THANK YOU SO VERY MUCH!!
ive been nursing a sourdough starter for a few months now. Haven't had the courage to make anything with it yet other than biscuits. Thanks for such a detailed recipe. Looking forward to giving it a shot.
Élmény nézni. Ekkora hidratáltságot soha nem mernék. De neked engedelmeskedik a tészta, minden érintésednek.))) Csodás az egész folyamat. A kenyér pedig...... hát Budapestig száll az illata. Köszönet és üdvözlet.
I've been baking sourdough bread for year, and your video is great, but these many steps is why most people give up on making sourdough bread. My technique is much simpler and I get great results. I've given away pounds of starter, only to have the newbies give up on making sourdough bread because they watch a video. I offered to give lessons but in today's rushed society no one is willing to spend the time.
Hello again John, Love every one of your recipes! I'm definitely giving this one a try this weekend! Thanks so much!! You make everything look awesome. FYI probably NOT a video to watch when one is fasting.🤪 But I know I'll enjoy this bread all the more this weekend! Thanks again! AND by the way, I appreciate the "slow version" of videoing. Not the sped up version! Thanks for doing that.
Last sour d'oh loaf I made came out stupendous, which I learned from your last video. Vis a vis after seeing this Improved version I hope to recreate. Thank you so much Chef John! Happy face all day. You've fed us the rest of our lives bless you good man.
I freaking love sourdough bread. I am fortunate that we have a local restaurant that makes an incredible sourdough. As a young child I helped my mother bake. I can appreciate all the accuracy and care involved with baking. I am loving all the steps you are taking to make this bread. Could I do this? Probably not. But I love that you are keeping this art alive and hopefully inspiring others to do the same. That looks so delicious!
I hope a network comes along and offers you an obscene amount of money to transition to Food Wishes T.V. You are a talent that needs to be broadcast to the masses. I really believe that chef. You inspire many to go beyond what we normally do.
Breadmaking is just magic to me, even though I have successfully made a sourdough starter from scratch and baked bread with it in the past. It never ceases to amaze me
I do a no-knead Dutch oven bread that works pretty well every time, but I definitely want to try the 'real thing.' And with a video this thorough, it's a lot of encouragement to do so!
Love and appreciate you, too ! Thanks for taking the time and effort to share all this, and look forward to getting into baking sour dough bread. I miss it, had a lot of it from San Francisco growing up, but can't really find it where I live presently. Anyway, hope to make this myself at some point !
Been making sourdough pizzas daily for 10 years. Yet never made bread. This video is inspiring me to try my old starter for making a loaf. The video didn't seem long at all for me. Appreciate your editing and keeping all the details easy to understand. Thank you!
Lol I started working in a hoagie/pizza shop when I was 14. I was assigned to make the Stromboli with a 17 year old guy. He’d always softly caress the dough balls and I found it a bit creepy. So that part brought back creepy memories. 😂 Ended up dating that guy for 5 years. Did not end well. 😣
Your videos are always so good and uplifting to me… I would watch an hour long episode if you had it! Lol Keep up the great work! Hope you and your family are doing well.
Started this yesterday. I wasn't so sure about the wheat flour, but glad I used it. I just cut into it after waiting (patiently!!) for one hour post bake before cutting. WOW, WOW!! Best loaf I've ever made in the 3 months I've been on this journey. Best rise ever (higher than yours! LOL!), best crumb (looks JUST like yours), best taste...not exaggerating on any point. I do wish I'd baked a little darker, but it's PERFECT! THIS is my go-to recipe. THANK YOU, CHEF JOHN! ♥
Hi chef John, always love your videos and your consistent format. i'm so glad that others like Kenji Lopez Alt also has given you recognition you so deserve. Thank you for these videos and sharing your knowledge and love for food!~
Just took mine out of the oven. Everything worked great....crumb is fabulous, nice 'ear', not quite the oven spring as yours, sir, but still a well finished boule. Thanks so much for your work and artistry.👌👌👌👍👍
Have started baking bread - but could not get a true SF loaf - missing steps like Levain and folding (similar to focaccia) so thank you! Over the years you have taught me so much about techniques - that make all the difference! You rock!
Absolutely enjoyed and appreciated this video. It was perfect, as was my loaf of sourdough following your recipe and techniques. Printed out the instructions and is now my go-to bread. Thank you!!!
Hey Chef John… thank you. I am moving past beginner as a sourdough baker. Your tips in this video made a lot of sense and I can’t wait to employ them to lift my final results.
Hi just watched your video and i will trying to put in practice. Thank you very much for giving me the opportunity to watch your easy step by step sourdough making.
Chef john does it again!!! I've learned so much from you over the years, Chef! And this one is no different. You're always my go-to and although sometimes (very rare but sometimes) I'll find a variation I'll prefer better, I always knows that yours is a strongest start I could have. I'm ready to give sourdough a try and I'm going to follow this video to a T! Thank chef!!
Chef John, I very much enjoyed this video (as I do all your content). I had been obsessed with sour dough bread making prior to the pandemic, and thought I had a pretty good system with consistent results. This method looks much easier to master to me. Sadly, also during the pandemic, I made the choice to cut carbs and sugar out of my diet and actually lost 70 lbs in five months. I now watch these bread making videos as a reminder of tastier days. Keep up the great work! I'll continue to eat vicariously through you.
I bake sourdough bread and I LOVED this video. We all make it a little bit different and can learn something from watching someone else make it their way. I came away with a few things I want to try on my next bake. Your’s looks so so good, I love blisters on the loaf.
Love this! I made sourdough perfectly during my early years, then I started experimenting and have 'lost my way'...your recipe and directions are clear and sound - I look forward to trying your recipe - and great video!
This is why Chef John is the GOAT. 👏🏼👏👏👏👏👏. It didn’t feel long at all …Chef is so engaging, even in a highly detailed instructional video. Will definitely give this recipe and method a go.
That does look awesome and I've been making sourdoughs again for about a month or so, but I made waffles with my starter last week they were awesome but I've been feeling the need for another bread over the last few days
A marathon of bread baking. Whoa! But once I drum up the courage I will try. I too like wheat flour in mine but failed to let it rest as long as you did. Thank you for your precision.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Hello chef john been watching you since 2013, working now as a cook on the ship i learned a lot from you 💯 take care always chef ❤️
Thank you!
@@foodwishes Omg youre welcome chef ❤️ by the way chef your dough is so sexy! Its the Marilyn Monroe of all the sourdough 🔥
@vanvanvanyvan Which cruise line are you on?
@@AndreaShink carrnival
Congratulations
In a very dark time in my life I literally only fell asleep to your voice john. I also cooked a lot in that time, thank you for both
❤ 🍞
Ive watched many sourdough videos, and that was probably the quickest most confident score ever. Nice loaf, man.
I swear! Everytime I'm struggling with a recipe or preparing to make one, Chef John comes in clutch! 🤣
I'm the opposite. Just a few days ago I made a terrible loaf of bread. Several times I've needed him and he comes along with "here's what you shoulda done" a few days later.
@@leonhardeuler675I just mixed an easy loaf and wish I had seen this first. Well, I will have one to compare with his recipe. I plan to make his version next.
@@leonhardeuler675 personally I was on the whole quarantine sourdough craze and I basically made a bread bowl, I a literal bread in the shape of a bowl. THEN, I just started up my sourdough journey again last week. I made my first edible loaf but needed help. Lo and behold, he comes to the rescue!!
I am so disappointed that there is no FoodWishes bench scraper in the mercy store 😢
It's like he's in my brain o.e
I appreciate your not fast forwarding through the steps - it helps to see how the dough changes! ❤️
I make your sour dough bread once a week and have shared your videos a hundred times, as I will with this one. Thank you!
Chef John, believe me, it's no hardship watching you take all the steps to make a stunning (yes, stunning) loaf of sourdough bread. Who knew it would be so relaxing watching you fold dough?
Call me absolutely insane but I'd watch the full 27 hour uncut version. Put it on when I start, keep the video playing the background for the next day, and Chef John becomes my timer and I do everything exactly as he does? Perfect.
I almost cried when you took the finished bread out. It was that beautiful.
Watching you for 10 years now and this is the first video that I saw with my 5 year old son. He thought you were making pizza!
Thank you for all the things that you've taught me!
You CAN make sourdough crust pizza and it's pretty amazing
I've made a pizza with sourdough in a 12" cast iron skillet that had to be my best looking pizza I've ever made. I used a bunch of olive oil so the crust didn't dry out so much.
@@W4ABN that is also my go to method. Sourdough crust on a cast iron skillet with plenty of olive oil. Kids love it!
That is the most beautiful 'pain au lavain' I've ever seen. Love you. Hugs from France
My Banton is oblong with somebody please teach me how to shape the dough into a longer oblong shape
Wow, this is the longest Food Wishes video recipe yet! Nearly 20 minutes. Someone add that to the Food Wishes trivia game!
After all he is the Martin Scorsese
of making his sourdough bread video a movie
So hyped .... want more technique focused videos from the Chef John ...
Here’s a tip I worked out: you can refrigerate the dough overnight after doing the stretch and folds if it’s too late in the day for the bulk ferment. Then take it out early the next day and let it bulk ferment for as long as it takes to peak. I do this during the cold winter months when the starter and the bulk ferment take longer to peak. This also makes the process more flexible so you’re not beholden to stay home for the bread all day. My sourdough bread turns out like Chef John’s every time👍👍
Sourdough is an act of love! ❤
There is something satisfying to the soul about making your own bread . For me it is equal to meditation.
Bread is life.
Love you too, Chef John! I watched the entire thing even though I can't eat gluten :) I started watching your videos years ago, and you taught me how to cook basically from scratch. Ever since, I've been the Uncle Ben of having to watch every one until the end.
i just took a sourdough class from a gal who's daughter could not eat gluten..but can eat sourdough bread. Something about the fermentation eating the gluten.
I dont know how much truth is in it..but passing it on. Maybe you can look into it?
Hi Chef John! Finally! 😂. I like your steps. The tri-folds are nice. I learned from King Arthur baking school, a different method. I’m definitely going to try this method. It has more folds and I also like the wheat flour because it adds more flavor. The ice cube trick is a keeper. If I learn anything from this, add ice cubes! Your video tutorial is perfect. Nice job. Yes. It always takes two days. It’s worth it. We love you too! ❤
was it just me who began smelling bread baking towards the end of this video? and my Food Wish is to eat 10 of Chef John's favorite food recipes!
I’ve been using Maurizio’s recipe as my go-to recently (have a loaf in the oven as I type) but am excited to try this one!
I often recommend your last recipe for sourdough beginners
That's a helluva good-looking bread. Beautiful crust and great crumb structure, my friend.
Chef John, I want to tell you how much I am grateful to you! I have tried many recipes of sourdough bread and have been miserable, until I tried your recipe and process, it is the best bread I have ever made! Thank you so much!!
My sourdough starter is still going strong thanks to the first video of yours I watched back in 2017! Thank you so much for this new sourdough version and for all you do to inspire!
I was “gifted” two sourdough starters, or maybe cursed with two starters. I have had some success, definitely more failures.😅 You have explained every step! Awesome video!!! Not too long!!!
Ive switched to only baking sourdough from yeast bread about 2 months ago. Never buying store bread again. Thank you for another great recipe.
Same!! As soon as I got a bit of sour dough starter, i now feel responsible to maintain it. And it would certainly sound foolish to buy something, while I can have this amazingly tasting thing that is just a few folds away 😅
@@moniekf6964 exactly!! And we know exactly what we’re putting in our bread, whereas who knows what they’re doing with that processed nonsense. The other day I read “yeast” as one of the ingredients in a sourdough baguette stop n shop was selling 🤦🏻♂️
@@moniekf6964 and nothing, absolutely nothing smells better than fresh baked homemade bread.
This is an amazing & thorough method to get excellent results. However if you are new to sourdough, please don’t get overwhelmed by all the steps! There are many things you can cut out & still get an excellent loaf ❤ I add starter straight from the fridge to the dough, let it rest for 30 mins, do just one set of ‘flop & turns’ then cover & bulk ferment overnight. Next morning I do one more set of flop & turns, shape & put the dough onto baking paper in a large bowl & cover. Let it rise for a few more hours until almost doubled & jiggly, score & bake in a preheated cast iron pot! Much easier but still excellent crumb structure :)
Perfect timing Chef John! I just started a new starter yesterday, so I'll hopefully be making this Sunday. 🤞
So very excited to see you making sourdough, Chef John!
I've been making sourdough bread since my kids were small. We didn't have a lot of money for groceries, so I started making 2 loaves a day (which disappeared quickly, between meals and pb&j sandwiches for lunches).
I smiled through this *long* video!
Cheers, Chef...I love you too!
Baking sourdough is one of my favorite hobbies. I convert most recipes with wheat to sourdough. Lately I've been making sourdough pasta which is incredibly easy now that I have an attachment to my kitchenaid mixer. I have to stop myself from making it everyday lol.
Good timing, just thinking of getting a starter going again!
Chef John, this was such an amazing video! It was so much fun to watch you construct this sourdough bread! My husband and I will make this bread this weekend. Thank you so very much!
I’ll never complain about the price of good bread again.
So impressed to see you doing this episode. I’ve been doing Sourdough for 4 years and I love it. Wonderful job!
Love you Chef John 🌹 hope you’re happy and healthy always
Thank you Chef John for the recipe and video. I love you too! I just bought a new kitchen apron with the words "COOK WITH CONFIDENCE.. FOOD CAN SENSE FEAR"
Ow that looks like a gorgeous loaf of sourdough bread, reminds me of Acme.
John, Thanks so much for sharing! ❤️👍
I love listening to Chef John’s voice. 💕
Thank you so very much, Chef John! I've been baking sourdough for about a year now. I never knew what the terms meant and why all of the turning and kneading. You've explained it so I now understand it. Again, THANK YOU SO VERY MUCH!!
ive been nursing a sourdough starter for a few months now. Haven't had the courage to make anything with it yet other than biscuits. Thanks for such a detailed recipe. Looking forward to giving it a shot.
What a great looking bread 🍞 👌
Chef John, U forgot to tell us we need a day off from work for this one lol. Love ya Chef J !!
Saturday and Sunday 😉😂
Élmény nézni.
Ekkora hidratáltságot soha nem mernék.
De neked engedelmeskedik a tészta, minden érintésednek.))) Csodás az egész folyamat. A kenyér pedig...... hát Budapestig száll az illata.
Köszönet és üdvözlet.
we all love you, Chef John. You are our hero.
I've been baking sourdough bread for year, and your video is great, but these many steps is why most people give up on making sourdough bread. My technique is much simpler and I get great results. I've given away pounds of starter, only to have the newbies give up on making sourdough bread because they watch a video. I offered to give lessons but in today's rushed society no one is willing to spend the time.
I agree this seems unbelievably fussy. What is your technique?
I couldn’t agree more!!!!
Not sure what you're trying to say. You're saying the videos take time, but also saying people give up because they don't want to take the time? 🤔
I’ve never been good at baking but thanks to this video I can now be the Van Gogh of sourdough
Thank you, Chef John!! 💛
Hello again John, Love every one of your recipes! I'm definitely giving this one a try this weekend! Thanks so much!! You make everything look awesome. FYI probably NOT a video to watch when one is fasting.🤪 But I know I'll enjoy this bread all the more this weekend! Thanks again! AND by the way, I appreciate the "slow version" of videoing. Not the sped up version! Thanks for doing that.
Last sour d'oh loaf I made came out stupendous, which I learned from your last video. Vis a vis after seeing this Improved version I hope to recreate. Thank you so much Chef John! Happy face all day. You've fed us the rest of our lives bless you good man.
I absolutely love this slower format. Great video, and I will gladly be the Chef John of this sourdough marathon!
I freaking love sourdough bread. I am fortunate that we have a local restaurant that makes an incredible sourdough. As a young child I helped my mother bake. I can appreciate all the accuracy and care involved with baking. I am loving all the steps you are taking to make this bread. Could I do this? Probably not. But I love that you are keeping this art alive and hopefully inspiring others to do the same. That looks so delicious!
Yes, you could! The steps he shows are precise and perfect and doable!
I hope a network comes along and offers you an obscene amount of money to transition to Food Wishes T.V. You are a talent that needs to be broadcast to the masses. I really believe that chef. You inspire many to go beyond what we normally do.
Wow. You couldn't have uploaded this at a better time. I was literally just searching for sourdough recipes... my starter is already ready lol
Breadmaking is just magic to me, even though I have successfully made a sourdough starter from scratch and baked bread with it in the past. It never ceases to amaze me
I do a no-knead Dutch oven bread that works pretty well every time, but I definitely want to try the 'real thing.' And with a video this thorough, it's a lot of encouragement to do so!
One of the better sourdough videos I've seen, very detailed and packed with information. Going to try this method on my next loaf!
The ending was very satisfying 😄
Appreciated a real-time video to see how dough responds.
Best twenty minutes of my morning!
Love and appreciate you, too ! Thanks for taking the time and effort to share all this, and look forward to getting into baking sour dough bread. I miss it, had a lot of it from San Francisco growing up, but can't really find it where I live presently. Anyway, hope to make this myself at some point !
Been making sourdough pizzas daily for 10 years. Yet never made bread. This video is inspiring me to try my old starter for making a loaf. The video didn't seem long at all for me. Appreciate your editing and keeping all the details easy to understand. Thank you!
This might be the first time I've ever seen someone 'cop a feel' on a proofing sourdough loaf.
Lol I started working in a hoagie/pizza shop when I was 14. I was assigned to make the Stromboli with a 17 year old guy. He’d always softly caress the dough balls and I found it a bit creepy. So that part brought back creepy memories. 😂 Ended up dating that guy for 5 years. Did not end well. 😣
A national treasure!
This looks amazing! I could never find the time or the patience, but I'd probably pay $20 for that loaf.
Your videos are always so good and uplifting to me… I would watch an hour long episode if you had it! Lol
Keep up the great work! Hope you and your family are doing well.
Started this yesterday. I wasn't so sure about the wheat flour, but glad I used it. I just cut into it after waiting (patiently!!) for one hour post bake before cutting. WOW, WOW!! Best loaf I've ever made in the 3 months I've been on this journey. Best rise ever (higher than yours! LOL!), best crumb (looks JUST like yours), best taste...not exaggerating on any point. I do wish I'd baked a little darker, but it's PERFECT! THIS is my go-to recipe. THANK YOU, CHEF JOHN! ♥
Hi chef John, always love your videos and your consistent format. i'm so glad that others like Kenji Lopez Alt also has given you recognition you so deserve. Thank you for these videos and sharing your knowledge and love for food!~
Always looking for new videos, tips, and tricks to improve my sourdough. Thanks, Chef John. You da bes.
Just took mine out of the oven. Everything worked great....crumb is fabulous, nice 'ear', not quite the oven spring as yours, sir, but still a well finished boule. Thanks so much for your work and artistry.👌👌👌👍👍
Have started baking bread - but could not get a true SF loaf - missing steps like Levain and folding (similar to focaccia) so thank you! Over the years you have taught me so much about techniques - that make all the difference! You rock!
Absolutely enjoyed and appreciated this video. It was perfect, as was my loaf of sourdough following your recipe and techniques. Printed out the instructions and is now my go-to bread. Thank you!!!
Hey Chef John… thank you. I am moving past beginner as a sourdough baker. Your tips in this video made a lot of sense and I can’t wait to employ them to lift my final results.
Hi just watched your video and i will trying to put in practice. Thank you very much for giving me the opportunity to watch your easy step by step sourdough making.
We love you Chef John!
Ty for your SD video.. i am currently in my SD era and LOVING IT!💕
Chef john does it again!!! I've learned so much from you over the years, Chef! And this one is no different. You're always my go-to and although sometimes (very rare but sometimes) I'll find a variation I'll prefer better, I always knows that yours is a strongest start I could have. I'm ready to give sourdough a try and I'm going to follow this video to a T! Thank chef!!
This is the best channel. I learned to make a healthy gumbo in less than an hour, and a delicious brick of starch in a day and a half.
Chef John, I very much enjoyed this video (as I do all your content). I had been obsessed with sour dough bread making prior to the pandemic, and thought I had a pretty good system with consistent results. This method looks much easier to master to me. Sadly, also during the pandemic, I made the choice to cut carbs and sugar out of my diet and actually lost 70 lbs in five months. I now watch these bread making videos as a reminder of tastier days. Keep up the great work! I'll continue to eat vicariously through you.
Good to see you rocking even after all of those years
This has turned out wonderful for my family three times in a row now!!
I love sourdough bread and always enjoy your videos which is why I sat through it. Thank you for your teaching.
Really appreciate your teaching. I have been making Shakshuka every week since your recipe for one was posted. Thanks heaps.
John! This is complex with ingredients that many of us don't have! Your recipes are always great, but this is a real detailed project!
I bake sourdough bread and I LOVED this video. We all make it a little bit different and can learn something from watching someone else make it their way. I came away with a few things I want to try on my next bake. Your’s looks so so good, I love blisters on the loaf.
The time flew past, Thank you Chef John.
Love this! I made sourdough perfectly during my early years, then I started experimenting and have 'lost my way'...your recipe and directions are clear and sound - I look forward to trying your recipe - and great video!
We love you, Chef John!!
Thank you for posting this in detail. I have a new appreciation for the process now. Wow! And it looked great!!!
Although it takes a long time to make, you can start another one every day and as long as you keep working you can have all the bread you'll need.
This is why Chef John is the GOAT. 👏🏼👏👏👏👏👏. It didn’t feel long at all …Chef is so engaging, even in a highly detailed instructional video. Will definitely give this recipe and method a go.
Definitely going to try this. Chef John is the best!
I’m so happy you said “around the outside” three times. That became a thing with a friend and me because of one of your earlier videos.
Also, omg this takes like a whole day to make a loaf of bread. This feels a LOT longer than the last version.
There are so many great tricks in this process. Thanks Chef John, this should up my bread game.
We love you too, Chef John ❤
Oh God! Sooo much work for a small loaf of bread! Such a dedication!
Looks fabulous, but I'm exhausted just from watching you. Thanks
That does look awesome and I've been making sourdoughs again for about a month or so, but I made waffles with my starter last week they were awesome but I've been feeling the need for another bread over the last few days
A marathon of bread baking. Whoa! But once I drum up the courage I will try. I too like wheat flour in mine but failed to let it rest as long as you did. Thank you for your precision.
Wow! Watching this video has inspired me -- to go to the store and buy a loaf of sourdough.
Oh man, I almost want to try making this sourdough - I just have to find the patience!
You ROCK, Chef John!
Love you, Chef John! I've enjoyed you forever. Just discovering sourdough but can't get my starter to blossom. Keep up the videos!
Excelente video showing all the details and how the dough looks at every step. I other videos don’t show that, letting us with many doubts.Thank you !
We love you, too, Chef John! I hope that you’re enjoying life in our beloved Sonoma County.