The Perfect Sourdough Bread Recipe
HTML-код
- Опубликовано: 22 июл 2024
- Learn how to make an absolutely delicious sourdough bread recipe every single time using my foolproof easy to follow steps using all-purpose flour. Subscribe ► bit.ly/2zBklap
Affiliate links for tools used in this video:
Plastic containers for starter - amzn.to/3bHKnqQ
Bowls - amzn.to/357PpKv
Scale - amzn.to/2xZhGXv
Banneton - amzn.to/3cKmejf
Kitchen towel - amzn.to/35esYDL
Challenger bread pan - challengerbreadware.com/ref/B...
Bench Knife - amzn.to/3bLwFTP
Hefty bags - amzn.to/3cM1V5c
Bread scorer - amzn.to/2Kz7Vlu
Resting rack - amzn.to/3aBZOPC
Ingredients for this recipe:
For the Starter:
• 75 grams of active starter
• 55 grams all-purpose flour
• 20 grams whole wheat flour
• 75 grams warm water
For the Bread:
• 350 grams all-purpose flour
• 50 grams whole wheat flour
• 75 grams fed starter
• 14 grams sea salt
• 275 grams warm water + extra for dipping
Makes 1 Loaf
Prep Time: 20 minutes
Bake Time: 35 minutes
Cooling Time: 45 minutes
Resting Time: 20 1/2 hours
1. Feed your starter & place in a warm place for 4 hours or until it has at least doubled in size & is beginning to fall. (See chef notes below)
2. Once the starter begins to fall being the autolyse process by mixing together your flour & filtered water. Cover with a damp towel & place it in the oven next to your starter & autolyse for 30 minutes.
3. Add your starter to the dough & mix in, which takes about 90 seconds. Cover with a damp towel & place it in the oven next to your starter & autolyse for 30 minutes.
4. Measure out and add the salt to the dough, wet your hands with bottled water, and mix it in until combined, which takes about 90 seconds. Cover with a damp towel and place it in the oven next to your starter and autolyse for 60 minutes.
5. Perform a series of folds to the dough for about 90 to 120 seconds to strengthen the gluten in the dough so that it will eventually hold shape. Cover with a damp towel and place it in the oven next to your starter and autolyse for 60 minutes and repeat this process 3 more times.
6. After the last fold to the dough Cover with a damp towel and place it in the oven next to your starter and autolyse for only 30 minutes this time.
7. Remove the dough and place it directly on your countertop. Rub a little flour to the top using your hand and curl in the bottom of it using a bench knife to make it taught and tight on top.
8. Flip the dough over and stretch out as much as you can to a rectangle shape. Fold the right side to the left side over to cover about 2/3 of the dough. Now fold the left side as much as you can over the right side. Starting from the bottom roll up the dough to the front pulling gently making it as taught and as tight as possible.
9. Transfer the dough seam side up into a lightly floured banneton and pinch together the seams to help create more air pockets in the bread and to aid in the rising process.
10. Cover in plastic, a towel, or in a large plastic zip bag and refrigerate for 12-16 hours or up to 24 hours.
11. The next morning, preheat your pan in the oven at 500° for 30 minutes.
12. Next, quickly sprinkle cornmeal into the bottom of the pan. In addition, take the dough out of the fridge and sprinkle cornmeal to the top of the dough just to make sure it doesn’t stick.
13. Immediately flip the dough in the banneton over to the center of the hot pan and score the bread using a razor, sharp knife or bread knife.
14. Place the lid onto the pan and bake for 20 minutes.
15. Remove the lid and bake for 15 more minutes to help with brown the bread and cool on a rack to room temperature.
Chef Notes:
The water temperature should be between 30-33° C or 87-93° F and can be warmed up in a pot or in the microwave.
I measured the salt at 2% of the entire flour and water weight, I did not use normal bakers percentage which starts at 100% flour, just as an FYI.
Yes, you can use bread flour, or any kind of flour for your starter, I probably spoke a bit too harshly there. Those other flours can be expensive, they're hard to find right now and the hydration percentage is different and would need to be tweaked.
How to Store: Store this bread wrapped in parchment paper and keep at room temperature for up to 4 days. You can cover and keep in the refrigerator for up to 7 days.
To make a proofing environment if you don’t have a bread proofer, simply turn the light on in your oven and leave the door cracked. It will be between 78° and 84° in there which is perfect.
You will know when it’s time to begin the autolyse process when your starter begins to fall from its peak volume.
It’s important to use filtered water in making bread as too much chlorine in tap water will kill the starter.
The reason for using all-purpose flour in the recipe is because it is more commonly used and acquired in households.
If you want to use bread flour instead, increase the amount of water by 5% 
Хобби
![Sean Rii, Karyon, Sharzkii - Taungule [My Love] (Official Music Video)](http://i.ytimg.com/vi/eJoMuypbSzQ/mqdefault.jpg)
This recipe has ruined my life! The first time I made one loaf and it turned out ok. The second time I tried 2 loaves and it turned out pretty good. The third time, I made 4 loaves and it turned out really good. The forth time I made 4 loaves and it was a home run but there was not enough for everyone that wanted some. This weekend I am expected to make 8 loaves so that everyone is happy. My in-laws expect a loaf, each of my daughter's want a loaf to give to a friend, and our cleaning lady has made it clear "no loaf, no cleaning". Then there is my wife who expects 3 loaves for our family. This is crazy, I want my weekends back.
Haha it’s a full time gig!
@@ChefBillyParisi The 8 loaf bake went off without a hitch and the loaves turned out perfectly, by my standards. In all, 8 loaves didn’t take much more time than 1 loaf, as it is the same 9ish hour process for 8 loaves. I used 2 6 gallon square plastic tubs to mix the dough and, with my double ovens, I could cook 4 at a time. The only real time difference is 45 extra minutes to bake the second batch of loaves. I improvised a baking vesicle by putting 2, 12”x12” pizza stones, side by side, in each oven. I covered the stones with an inverted 20”x10”x8” steam table pan. I actually think there is enough space under the pans to cook 3 loaves per oven.
Share this video with them and get your life back! :D
I may be able to help, I have blog on all things hospo related including a simple how to on sourdough, concretegourmet.com
😂👍
Thank you for posting this great tutorial on baking sourdough bread. Up until finding this video I had seven dough balls in various stages dumped in the composter. One and a half bags of KA bread flour wasted...then perfection! Now that I'm out of bread flour I'm using the AP and got so confident I made two at the same time. I took one to my mom for Mother's day along with JC's beef bourguignon. My folks were delighted and called me to say it was the delicious! Thank you again...I nearly have the steps memorized. I will bake a loaf or two every other day.
I was a bit skeptical at first, but I tried the recipe and have been won over. I am new to the whole sourdough train and this is by far the easiest recipe ever! The end result was a wonderful and delicious homemade bread. I am especially thankful for the use of all-purpose instead of bread flour because of the current shortages.
You’re the chef whose recipes I trust the most. None of my attempts have ever gone wrong with your instructions.
This is my first time commenting on a RUclips video in all my thirty years of life but I had to because this is the best, most consistent sourdough recipe I have ever encountered. I have made perfect bread every time and yes it is fool proof! God bless you Chef Billy Parisi, I will follow every bread recipe you ever post forever and ever until I die. If you are lost, hopeless, scrolling through these comments wondering whether you should use this recipe the answer is YES.
I have now used this recipe/technique 3 times. Never having made sourdough before, I watched several videos, but this one just reached out to me. I love this technique. The only change I would make is that apparently my oven runs a bit hot, because the bottom burned a little in the final cooking. So I reduced from 20 minutes down to 15 and 15 minutes down to 12 Yes, it takes time, but the results are amazing! My family ate an entire loaf almost as soon as I took it out of the oven. Now, I always make two loaves!.
Hi Carol, I experienced the same thing. Everything was going so well until it came to managing the oven temperature. Thank you for your 15 / 12 minute tip above; I shall try this next time!
Thank you Billy! Your instructions are so clear and easy to understand. Besides the videos are great.I can’t wait to try your recipe!
This is absolutely the BEST recipe for sourdough bread that I have ever tried. I followed Chef Billy's process exactly - and the result was incredible. Each time I tried it subsequently, it worked to perfection. I used bread flour - gave me the best results. I also began adding a bit more water with excellent results. One thing I tried was adding a teaspoon of vital wheat gluten - worked very well and, I think, made the bubbles a little bigger. In any event, this recipe and process is the one to use! Thank you, Chef Billy.
This has become my go-to recipe for PERFECT sourdough bread.. sooo much better than other recipes I’ve tried. It’s an incredible labour of love but it’s so worth it. Well done Billy for making a perfect recipe to follow.
Awesome thank you
I have tried a couple of other recipes and this by far works the best! Thanks!
Hi Chef Billy! This morning I just pulled out the most amazing loaf and could not be more thankful for this video. My bread journey shall continue!!!
Yes!!! I am so glad that I subscribed last week or else I would never have seen this new video! I made your artisan bread and it was wonderful! I’ve been working on my starter since last week and my sourdough bread was a flop yesterday. I’ve been searching the internet for the perfect tutorial and this video/recipe/tutorial is perfect! I can’t wait to make it! Thank you so much Chef Billy!
I'm so glad you did to!!
I have tried most every RUclips recipe for no knead breads. Although, this one is certainly not the fastest nor the simplest, this recipe is hands down the best! I have made it with both all purpose and bread flour (with the added 27.5 grams of water) and I can not overstate how perfect these loaves are. Well done Chef Parisi. AND, no banneton needed.
I certainly appreciate that, thank you kindly for watching and giving it a try.
Made my very 1st ever sourdough following your video. It came out perfect. My husband said it was the best he has ever had. Thank you for your engaging step by step directions.
Chef Billy, thank you so much for your videos and tips! I appreciate all that you do to help non-professionals like me create something we can be proud of. Your sourdough starter (reduced to 1/6th as you suggested) and bread recipes were well-explained and easy to follow. I just need to lower the temperature of my oven next time.
Thank you for this recipe! This is pretty much the only one I use now. It turns out perfect every time.
Chef, this is awesome! I've got the Quarintine starter going (she's just over 3 months) and this loaf is my new favorite. Great video, look forward to more!
Nice
I started this sourdough journey a month ago (as so many others in this CoVid season).. got my starter strong enough to make a loaf. I have looked at many RUclips videos on making the loaf.. and yours is by far, the best one that has given me a great product at the end! Thank you!
Thank you kindly.
Thank you for this great video! You’ve changed my life. I’ve followed many so-called “fool-proof” recipes out there and the end result is that they have made a fool out of me with bags of flour wasted. I tried this on the first try and I got myself wonderful bread and one happy husband. 👍🏻 I’m sticking with you and this recipe for life.
Love this!!!
This recipe is so helpful for me, absolutely the beginner I making Sourdough starter and bread! It came out perfectly with the first try! Easy to follow and I think the steps are precise! Thank you Chef!
Thanks so much for posting this video. Due to lockdown, the only flour I could get here in Australia was plain white all purpose, so many of the sourdough loaves I tried had mixed success/failures. This receipe however, has been a great success every time! Thanks Billy!
Fantastic
Thank you! I’m new to bread making. I was so overwhelmed by so many other videos and methods. Luckily I stumbled across yours and used it to my my very first loaf. It turned out great!!!
Fantastic!
What is the amount of starter grs
I was looking for a new AP flour recipe due to the Great Bread Flour Shortage of Mid-2020, and this one came highly recommended! For those who read through comments before baking, I agree with others that this is really salty -- personally I think you could safely dial back by 3 - 4g. In proportion to the other ingredients, this has the highest amount of salt I've seen compared with other recipes. Also I think you can safely ignore the comment about what kind of flour to feed your starter. (I also have chlorinated water and have always just used tap with no issues.) But this is a great method, I got a really cute (if salty) boule with better rise and texture than I've achieved from other AP recipes, and appreciate the step by step directions and written instructions. Thanks, Chef!
After so many failed sourdough bread I almost gave up . Till I watched your video..and omg finally someone made it simple enough for me to follow. And I did exactly has you did and now we have sourdough bread we could eat and not break a tooth . Thank you so much
I’m actually so mad that the recipes out there suck at explaining! Thank God I looked up this video, since I’m more of a visual learner and every good sourdough recipe we looked over, something always felt off for me!!! So frustrating!!!! At least we didn’t waste too much flour and starter, but wow am I peeved at all the recipes with little or no videos with them!!! 🤦🏼♀️🤦🏼♀️🤦🏼♀️ Sorry for the rant, I totally agree with you girl, it’s so hard!
Tried this recipe with my cultured San Fran starter (added some rye in). My first time worked at very well. Easy to follow and great results without all of the intensity.
Thanks for giving it a shot
Finally! A baker that said do not stir it on the scale as you can damage it! I just shake my head when I see people do that , So thank you!
👍
Thank you chef Billy. I love how you explain everything. It’s so detail and very clear. I m making the bread now, will be done tomorrow
This is by far the best beginner sourdough recipe I followed. Clear, simple, turned out absolutely stunning and delicious. Thank you.
Thank you so much for this amazing recipe, it's just perfect! I really appreciate it, I tried many other recipes but finally got the best one ever 👌
This is by far the best video I’ve seen. Not only you explained when to use the starter, but also wrote every step of the proofing process. Thank you!!!!
You guys made me tired to listen to Grams Use Cup and spoon. Get hold of yourself?
Look at this channel : bread by Joy ride coffee
Chef...i have made dozens and dozens of sourdough loaves.... Tried every recipe out there..... Never managed to get the perfect loaf...i tried your recipe yesterday.... I am amazed! It rose to the top... Coveted ear achieved.... No Dutch oven either! I have been snobbing normal flour and been using strong bread flour cause all the videos say so... No more.... This recipe is amazing....consistent...it just works. Thank you ever so much.
Love this!
Would love to hear how you baked without Dutch oven! If I make an oblong loaf I’m not sure it will fit inside mine. I do have pizza stone and also a rather large cast iron skillet.
@dana chiu Just add a cookie sheet with some water in it to create the steam that would have been created inside the Dutch oven. I cook mine on a pizza Stone all the time with water in a cookie sheet and it comes out amazing!
I've made your recipe 3 times now, not that I've tried others recipes but this one is the best lol, im inlove with the bread that I make with my starter that is now a year old, I've been baking awhile so I'd say I'm more than intermediate and this recipe worked just fantastic, and I love that it uses such a small amount of flour in comparison to other recipes I have seen, that gives room for trial and error without wasting so much flour so thank you!
Chef you are the bomb! I’ve tried other recipes for sourdough bread and made some really heavy bricks. I followed your directions to a Tee and it came out great the first time! I’m a believer. Can’t wait to wake up and have another slice tomorrow. Thanks for this video.
This is the third video recipe I've followed and it is the first time it's actually worked for me.
Thanks so much.
Perfect
FINALLY!!! I have gone through 4 other sourdough recipes and they all went flat after I baked them or turned to mush in before I got them in the oven! I am so glad I found this! Turned out great--a piece of art that's almost as pretty as his!!! Thanks so much!!!!!
Fantastic
@@ChefBillyParisi UPDATE: Since I posted this review last month, I have forwarded this video to friends and family because I have been making sourdough almost everyday! I modified this recipe and from this one, I have made honey oat, honey wheat, rye and chocolate sourdoughs--all bomb! Everyone tells me how good the bread is and that I should open a bakery, lol. I have ONE modification though...I tried to double this recipe and it tasted super salty. I dialed the salt back to 10g in the original recipe. Not only did I get better results when I doubled the recipe, I saw a HUGE difference in oven spring (before my bread was good, just dense), when I thought I had a weak starter. Maybe it has to do with the kind of salt used? IDK. I used pink Himalayan sea salt...In any event, if anyone else is having similar problems, hopefully they read this comment. Thanks again! Oh, and another modification--I like using rice flour better for the dough during bulk fermentation.
I followed your video exactly and learned so much. My bread is beautiful! Thank you, thank you, thank you!
Fantastic
Thank you so much for sharing this tutorial. My sourdough bread turned out soft and very holey on the inside and crispy brown crust on the outside with amazing tanginess and chewiness. I did a dangerously risky tweak on it because i wanted to use less all purpose flour and pack more flavour of whole wheat flour and rye flour too. So I used 200gm all purpose flour, 100gm whole wheat flour and 100gm rye flour. I used 100gm starter instead of 75gm in the bread making step. But I followed your starter prep recipe to the T. The rise was double in volume 3.5 hours. The slight change I had to incorporate was add the water to the mix of 3 flours an hour before I introduce the starter to it, to start the gluten formation process sooner. Also I introduced the salt after two hours after I had introduced the starter. I did a total of 5 folds instead of 4 (with 1-hour interval) because as I went along, it looked like it needed one more. I did the overnight refrigeration part and the scoring and the baking guidelines as recommended by you. I was very happy to pass the float test - no titanic moment when I dropped my starter in a glass of water! It was a bit of an adventure and I was not sure if this would work or become a dumpy gluey mess but it turned out so well! Thank you Chef Billy Parisi for sharing this recipe.
I keep coming back to this video over and over again. By far the best sourdough video!
🙏🙏🙏
I met Billy today and he is one of the nicest down to earth people you can meet. I didn't know he was a such a badass youtuber!
Bro, pleasure to meet you my man and thank you so much for your help!
I literally just baked my sourdough loaves today (using another recipe)!!! They turned out great! I will definitely try your recipe now. Looks delicious!
Awesome!!
I love your video! This one is easy to follow. Will be making your way. Thank you
Your voice gives a good hope for new bakers. I like how you do a close-up to ur dough ,too. Thank you!!
Thanks for that
To solve the protein/hydration issue with AP flour in lieu of bread flour, you can also just add more whole wheat flour, since whole wheat is pretty high in protein. This recipe is about 12% whole wheat, probably lower once you factor in the starter. I regularly use 20% whole wheat in my sourdough when using AP flour.
I found this recipe early on in the Covid lockdown and started making it. I'm addicted along with my family. They beg for it every week. I have to make 3 loaves because the first one out is eaten immediately it tastes so good! It took a couple of tries to master the folding, but it just keeps getting better and better. I can't get over my excitement every time I make it and it comes out looking like Billy's loaf! Family, friends and neighbors are begging for more! I just don't have enough fridge space to keep more loaves overnight!
Billy!!! Wow I haven't been here for a while and I'm happy to find that you have over 50K subscribers yay! I'm glad your channel is growing, it will grow even more I'm sure. And also I'm happy to find that you're using the metrics and celsius 😭😭 thanks soooo much!! You're really the best. Guess what here in Switzerland flour and especially yeast are so scarce these days... funny thing is that bakeries are running in full swing, but some people panicked and took everything the first week of the staying at home 😒 I'll save this recipe for later or for when I find enough flour again. Stay safe and healthy 😊🌸🙏
I'm not on IG anymore these days, the app stopped working I guess bc my phone 'is too old' or who knows why... I thought they were going to fix whatever the problem is/was... after more than a month I kinda gave up, but I'm following you here, thanks so much for the great content!!! 💟
Hey, so great to see you and glad you all are staying safe. Totally understand how people ran out at the beginning and took everything, that’s why I had to make this recipe with all purpose flour and not bread flour because there was none. Thanks as always for the kind encouraging words, hope to see you again soon.
I tried other recipies, but this has the most consistent results, it's so easy, yet so satisfiying. thank you!!!
That’s awesome
Dear Chef Billy, I had tears in my eyes watching this video at the end because you are SO encouraging and "Yes, you can do this!" I have wanted to try to learn how to make sourdough bread for a long time now but it seems so intimidating to me. And, yes, the multitude of online videos and conflicting recipes and tips just confused me more. After watching this video, I think I'm ready. You are the one who taught me how to make AMAZING bagels and I was super intimidated about all that but they turn out perfect every single time. So, I'll take your hand (so to speak) and here we go on this new journey together. Thank you for offering exact step by step videos that help ease the fear of baking.
After my third try and a disaster moving the dough from the basket to the cooking pot, I have finally become convinced that I can do this. Your video is not only delightful and encouraging, but also very clear in description and technique. I learned that you do not need to use parchment paper as a step in moving dough from basket to pot, as a friend suggested. I will follow your directions to a "T" next time. Thank you,
Mary-Curtis
It's great , super beautiful, I like it very much , I'll do it soon! Many thanks .
You are welcome 😊
I've been trying to figure out how to move from bread flour to AP, since I'm almost out. I'll be trying your recipe this weekend. Thank you!
Thanks for watching.
My tip is to beat the crap out of it for 10 mins during kneading. Then I let it rise for 24 hours -mostly in the fridge. I shape it two times, proof it in the fridge overnight, then I let it warm up on top of the oven. I use less water. The Perfect Loaf has a great recipe.
Your video showed up on my feed today and I’m so very glad it did. You answered a question that none of the other bajillion sourdough videos I’ve watched have answered - when to use the starter. I’ve always heard to use it “at peak”, and I’ve forever struggled to catch it before it falls. Now I know I’m supposed to use it when it starts to fall. That makes perfect sense - wait til she’s hungry and then take her to the all you can eat buffet (of flour). Thank you so much! I’ll be making this tomorrow morning.
I've made tons of sourdough loaves and this literally is the rise and taste I have for this recipe!!! I ALWAYS use this recipe for a plain sourdough or herbed the rise is so fantastic it blows my mind
You’ve definitely upped your sourdough game since your last video. For a lower hydration dough the crumb looks amazing. This is a great recipes for those who are new to bread. One things I’ve learned is you don’t need you starter to triple in size. Using a younger starter will give your bread a less sour and acidic flavor. If you prefer a more sour tasting bread then let your starter ferment for longer like you did in this video. But all a matter of preference.
Thank you!
Beautiful looking loaf! However, It looks to me like the final proof could of gone on for a little longer. Hate to be the one to say it, but those are my two cents :)
I’ve pulled many similar loaves out of the oven, there’s a difference in weight usually between a perfectly final proofed loaf and one that was baked a smidge to early, but as you said it could be down to the low hydration.
Best recipe yet! Thank you! Finally an end to my flatties!!! I got a beautiful rise and was so happy to see the beautiful lift and color on the loaf when the lid came off! :)
Fantastic
I agree !!!!! mine turned out perfectly.
Chef, I am soo enjoying your stuff. I learned about you on FB and have saved so many of the recipes. You make me want to cook and do better every day. Thank you!
Chef Billy I cannot thank you enough for these instructions which I followed and my sough bread came out nicely and tasted better than shop bought ones. I have found other recipes and techniques very daunting to follow. I used a combination of whole meal, bread flour and spelt flour taking in to account the hydration levels for the different flours. Thanks once again for sharing.
Thanks so much for giving it a shot!
Chef - how would I adjust the cooking time if I want to make this into two sourdough bread bowls instead of one boule? Thank you!
I'd probably scale back by about 10 minutes or just get the internal temp to about 202 F
So, after three years and reading/watching every sourdough how to, this one is it. It works just as promised. Quick question, is there a way to produce a softer crust.
Thank You, I have successfully made my 3rd loaf as of today and every time it gets better and better and it tastes incredible!! Your recipe was easy to follow AMAZING!!!
Fantastic
Hi Chef, I found your recipe the other day and studied it quite a bit. I am new to baking bread and especially sourdough. I have an old starter that’s mature so I followed the steps and did very well for my first time. Delicious, perfect crust - this recipe saved me from so many others with unclear instructions. Thank you! I ordered a banneton, benchknife and the bread lame. I still need to get the folding and getting it taut down. It still gets a little droopy but I don’t think it’s in the recipe, just some more time and practice. Thanks again, this is my go to recipe!
Fantastic
Hello Chef, thank you for the wonderful recipe and clear , to the point video. When you transfer the dough into the Dutch oven, is it straight from the refrigerator?Or is it to be kept at room temperature for some time.
Yup straight from the fridge.
I’m going to try your recipe tomorrow, I have tried 3 times and for some reason they don’t rise enough and are extremely hard and dense
That has more to do with your starter
Excellent results! Thank you
This is the first Sourdough bread recipe that I have tried out of many that did not fail. I doubled the recipe and on my first batch I made two PERFECT loaves. Chewy inside, great crumb and crispy crust. I rolled one loaf in sesame seeds and it was sooooooo delicious. I also have to watch my salt very carefully so I cut the salt down by 75% and it is still great. Thank you!!!!!! ps; I used Celtic Sea Salt in my bread and my starter is made with 50% rye and 50% unbleached all purpose flour and I get a three times rise perfect starter that floats in water when ready.
Perfect!
I hit the thumbs up immediately when i heard you said this recipe was made by all purpose flour 🍞😘.
I can’t be the only one who can’t get bread flour right now!
@@ChefBillyParisi hi chef how long would you proof this dough if i dont want to keep in fridge over night?
With a lower percentage of starter how does only 4 hour bulk ferment work?! I'm amazed! Also, nice last name 😂😁
I tested this thing to death before doing this video!
Perfection! I'm a newbie and I could do it without problems. The best bread I have ever eaten! Thank you very much for sharing your knowledge. I followed these instructions to the letter and everything worked wonderfully.
Awesome
Great recipe. For a novice, my best sour dough loaf so far. Crust went a bit soft but lovely and chewy as was inside and just the right amount of "holiness". I was surprised it rose so well as flopped a bit when I took it out of banneton. Thank you
thanks for giving it a shot.
I am pretty sure you can feed your starter bread flour. actually i am positive since i have been feeding mine 50-50 whole wheat flour and bread flour for like 20 years now
I feed mine with durum, dark rye or whole wheat basically whatever I have on hand😊 and it still works great
True
I've only used bread flour or whole wheat flour to feed my starter -- why do you say you must only use all purpose flour?
I was probably a little too harsh when saying that. Yes you can of course use bread flour, you can use all whole wheat, rye, whatever you want. The problem is, it gets expensive, right now a lot of other flours aren’t readily accessible, and you have to test and play with the right hydration percentages to get it right.
Didn’t have any whole wheat flour so I used all AP. Just pulled it out of the oven and am thrilled with the results! Best oven spring I have ever had and first time for a legit ear! Can’t wait to see the crumb and taste it. Thanks for sharing the recipe.
Fantastic
This is a fabulous recipe. After several fails with other recipes, this one worked amazingly! Easiest and best I've found - thank you!!!
Fantastic!
What’s the hydration of this recipe?
Its around 68-69%. The total flour is 400g and water is 275g. 69% of 400 is 276. Its always based off the flour content
1:45 lve been feeding mine bread flour ABSOLUTELY FINE and not everyone has plain flour atm I know l dont
I wish I'd seen your video before I made my first loaf yesterday! I know where I went wrong and why it's so solid on the outside and dense. I broke a piece off, not easy when it could easily be classed as a deadly weapon now, but it tastes really good! So today I'm following your guide which is so much easier and less stressful.
I’m an experienced home bread baker and this video is the best. It’s exactly the method I use. You will get it!
Thank you Chef Billy you made sourdough bread recipe fearless to try. Easy and simple instructions to follow and great advise. Grazie
I always use tap water. From the city. Never killed my starter yet.
Same! Been making 2 loaves every week for 5-6 months now, all tap water (but I do use only whole wheat in my starter)
Me: $6 for a loaf of sourdough? I'll just make it myself!
Me, one month later: well, I guess I'm devoting my life to baking now and will be charging $30 a loaf.
Truth!
Lol I loved reading this you made my chuckle 🤭
Awesome video! I must have watched a dozen times and had great success with my first attempt. Thank you!
Thank you
Oh, and I should add that my starter is ready and I’ll be making bread this weekend. It’s cold and rainy here in Baton Rouge, so I’m looking forward to being inside in the kitchen.
You can definitely use bread flour for your starter.
I was about to type those exact words.
What is sticky? Vecause roughly 1/3 of the dough stuck to my hand .
Put your sink on a steady tiny stream. Get both of your hands wet before beginning stretch and fold, do the work right next to the sink so you can keep them wet.
The flour you use really matters. Every flour is different so you need to try and retry to find your balance
@@addammadd close to the sink the kitchen is small, and i oild my hands before, wetting them seemed counter productive.
First time making sourdough bread. Used this method and it turned out perfect! Ears and all! Thank you so much!!!!
By far the BEST Sourdough bread recipe out there! Changed my life 🍞
Thanks for watching!
You can't use bread flour as a starter??? Hmm I do all the time. I mix it also with rye... My starter is great!
Hi Elle, a question...I bought my baking tools from Bread Bosses and their starter recipe used rye flour. Now that I am ready to bake, I feel lost with what recipe to use. Do I use my rye starter with AP flour and WW flour? Or AP and rye flour? So lost..agh!
Why not use bread flour? I use Artisan bread flour for my starter and it LOVES it.
Great. Love your channel. For very long time i struggle to bake sourdough bread. Not anymore. My breads are consitenly good. I manage to do this by using stonegroubd good wheat and rye and leveled up my skills. I prefer to proof 2-3 hours in room temp though. Getting a better chewier crumb and not as pronounced acidety. Breads are dtill very tangy which i love. I thank my adhd for not giving up and continue to bake. Often with things i am intrested to learn i never give up. I see musstakes as a reason to continue practising. Thanks for your channel. It has been very inspirational for me!
Omg. You are the best teacher! When I follow your video my bread comes out perfect. I wish I could post a photo of this mornings Mohawk Sourdough. Best one yet.
Why can’t you use bread flour for a starter? :)
You can. Everybody has their own twist on bread baking, so by that school of thought, if you're looking for a one-stop-do-it-all recipe for bread, you'll be looking forever, because it doesn't exist. Nothing is written in pen here, always pencil; always changing.
@@uzername1nvalid how unexpectedly woke
You can but a higher protein is better. I don’t know why he recommends all purpose, it has less protein than bread flour. It also makes a denser bread.
Perhaps he's trying to stick with All Purpose Flour for this specific recipe.
Bob’s red mill all purpose flour is high in protein 11.7%
This just popped up on an endless stream of RUclips videos but some of this is kind of inaccurate and miss leading.
such as?
The best recipe with all purpose flour sourdough I ever made amazing results and such an easy recipe..!!!
When I opened the oven to remove the lid from the pot I literally burst into tears for the sight of my first true sourdough ear! I cannot wait to do it again. Thank you! Thank you! Thank you!
I’m so jealous! I bake great sourdough but the ear still eludes me.
Thank you for the video! This made it easy and made my first attempt successful!!
I’ve been learning sourdough for months now ... but keep coming back to this video after I try other methods and they fail... thank you for sharing your knowledge ... wish I could post a pic and the SMELL of today’s loaf ... simply Devine ... ! 🍞
Awesome! Thanks for giving it a shot
This recipe was AMAZING! I made I think 15 breads and they were just OK, but this recipe worked perfectly!Thank you for going into every single detail:)
Awesome
Wow thank you. Your instructions are so clear and complete. I’m going to try this soon. Only problem is, I don’t have the active starter so I’ll need to make it first.
Thank you kindly
This video is very well done. Lots of detail, which I appreciate. I will definitely try this.
My girlfriend and I made this recipe last night. Was outstanding! So delicious! I was a bit Leary about using all purpose flour but it came out perfect. Thanks!
I've been dabbling in Sourdough for a few months and happily found this recipe. It's the best yet!
Thanks for making it simple & easy to follow. Will give a try today.
Thank you so much for your video. I tried and it turn out to be PERFECT and I managed to get THAT ear! Compared to other videos..I find yours is truly clear and simple to work on! THANK YOU!
Fantastic Thanks for watching!