Hope you enjoy this latest video! Remember you can find the full recipe and printable baking timeline here: www.abeautifulplate.com/artisan-sourdough-bread-recipe/ If you're looking for a comprehensive step by step video of the entire recipe, be sure to watch my How to Make Artisan Sourdough Bread video: th-cam.com/video/KkulM98briI/w-d-xo.html
Great video. Can't remember how I even stumbled across it. I've baked 199 loaves of sourdough already, using a variety of recipes, and I used yours for #200, and it was the best to date! My crumb is not quite as artisanal as yours (yet). First attempt was over proofed at 16 hrs in fridge (that was the one that was still the best loaf I've ever made). Second attempt at 9 hours proofing was better, I'll do more experimentation. What I particularly love about your video is the editing. Patience is not my long suit, so I appreciate you speeding up the video, still showing everything, but in a fraction of the time. Genius!
I have made this recipe several times now, I've also tried out several other recipes but keep coming back here. This one gives me perfect results every time. Awesome job!
Thank you for putting this together, seriously. Between your recipe article/baking schedule, this video on shaping in particular, and watching at least a dozen hours of the guy from Proof Bread talk about sourdough (check him out, he's awesome), I've managed to get consistent and satisfying results in less than half a dozen attempts. It is addictive! And thanks again.
Hi Sandi. This is called an autolyse and it's especially helpful for high hydration doughs. It is fairly common (particularly with high hydration), but it's not always required or necessary, and is often up to individual baker. There are so many ways to approach and make sourdough!
I’m on my third and fourth batch of sourdough using your recipe and instructions. First loaf came out a little gummy (used 325g water), but the second loaf was perfection! I reduced the water to 310g, and did 4 s&f’s, 30 minutes apart. I’m in the process of making another loaf just like it, as well as a second (or fourth, depending on how you look at it) loaf but with 350g of water (and all 6 s&f’s), because I want to be able to compare them side by side. Not gonna lie, when I first saw your video, I was overwhelmed and discouraged at 1) the thought of possibly failing a bunch of times before achieving an edible loaf, and 2) living in the kitchen just to do s&f’s 😂 But here I am, and your recipe and instructions are absolutely amazing! Thank you, thank you, THANK YOU for posting your videos!!! 🥰
If your dough is strong (and usually when you use less water) and not feeling too slack, you can absolutely get away with less stretch and folds - and be more casual about the entire process and timing between them. I don't really advise that in my recipe, because I'm gearing it towards people that are starting out with sourdough and before most have gotten a feel for what to look for, etc. As you keep baking, you'll find that it becomes more intuitive and know what to look for and how to adjust the timeline to suit your schedule/preferences. With that said, I am so glad and happy to hear that it has been helpful to you! Thanks for the feedback! ❤
I was like... almost giving up on making bread because I HATED the marks of the paper on it after baking... after putting so much effort into it... it was heartbreaking seeing the loaf not great because of the PAPER... I will try your trick. Thank you very much! :)
I have a 4qt staub dutch oven. Would you suggest a 30% reduction in all of the ingredients to fit in the smaller dutch oven? Or do you have a recommendation for that. Love the video
Hi there, this is a helpful video and looks like a great loaf. Is it necessary to keep the hydration level you have due to the whole wheat flour, or is it okay to adjust the hydration level based on the temp and humidity. I live in Hawaii, it's warm and humid mostly year around, and with plain bread flour recipes I use 65% hydration for best results so far. However, I am not familiar with whole wheat yet, so was thinking of starting with 70%. What would you recommend starting with? I can adjust it of course, but was hoping the first loaf will turn out! Thank you for your helpful video.
Hi - bulk fermentation is the period between when you add the levain and go to shape your bread. Overnight refrigeration is retarding the dough (and merely for flavor and crust development) - it is not a part of bulk fermentation. You can skip the rest period before you place it in the fridge (I often do), but it will depend on your dough and how much you push bulk.
Great vid 👍 Just a quick question... The way you do stretch and fold you never establish a smooth side and a sticky side, just turning the dough inside out every time, doesn't that make it tricky to shape? I always take the dough out so I know which side is which
Just tried this and even though I used accurate measurements on my scale, my dough was never slightly tacky, ans very wet. Baked it anyways and it was tasty, but denser than yours. Still haven’t gotten that bakers knowledge of sourdough, yet. 🥲
It sounds like the dough might have gotten over proofed or potentially the hydration was too high for the type of flour you were using! I would cut back on the water by about 50 grams (you might not need as many stretches and folds) and see if that helps - and watch bulk fermentation time a bit more carefully!!! It def takes practice!
Hope you enjoy this latest video! Remember you can find the full recipe and printable baking timeline here: www.abeautifulplate.com/artisan-sourdough-bread-recipe/
If you're looking for a comprehensive step by step video of the entire recipe, be sure to watch my How to Make Artisan Sourdough Bread video: th-cam.com/video/KkulM98briI/w-d-xo.html
Great video Laura! Very clear description of how to shape the boule!
Thank you! 💗
Great video. Can't remember how I even stumbled across it. I've baked 199 loaves of sourdough already, using a variety of recipes, and I used yours for #200, and it was the best to date! My crumb is not quite as artisanal as yours (yet). First attempt was over proofed at 16 hrs in fridge (that was the one that was still the best loaf I've ever made). Second attempt at 9 hours proofing was better, I'll do more experimentation. What I particularly love about your video is the editing. Patience is not my long suit, so I appreciate you speeding up the video, still showing everything, but in a fraction of the time. Genius!
Thanks so much for the feedback! I'm really happy to hear that it's been helpful to you!
I have made this recipe several times now, I've also tried out several other recipes but keep coming back here. This one gives me perfect results every time. Awesome job!
Thrilled to hear that!
Thank you for putting this together, seriously. Between your recipe article/baking schedule, this video on shaping in particular, and watching at least a dozen hours of the guy from Proof Bread talk about sourdough (check him out, he's awesome), I've managed to get consistent and satisfying results in less than half a dozen attempts. It is addictive! And thanks again.
So happy to hear that!
I’m trying to find the videos on sourdough, and yours is the first that mixes the flour and liquid before the starter is incorporated.
Hi Sandi. This is called an autolyse and it's especially helpful for high hydration doughs. It is fairly common (particularly with high hydration), but it's not always required or necessary, and is often up to individual baker. There are so many ways to approach and make sourdough!
Great video...great technique...beautiful bread ! thank you !!
Thank you!
This video is amazing and so helpful!!
thanks Erin!!
Great video tutorial. Very resourceful.
Thank you!
Very thorough explanation! I subscribed! Thank you!
Thank you!
I’m on my third and fourth batch of sourdough using your recipe and instructions. First loaf came out a little gummy (used 325g water), but the second loaf was perfection! I reduced the water to 310g, and did 4 s&f’s, 30 minutes apart. I’m in the process of making another loaf just like it, as well as a second (or fourth, depending on how you look at it) loaf but with 350g of water (and all 6 s&f’s), because I want to be able to compare them side by side.
Not gonna lie, when I first saw your video, I was overwhelmed and discouraged at 1) the thought of possibly failing a bunch of times before achieving an edible loaf, and 2) living in the kitchen just to do s&f’s 😂 But here I am, and your recipe and instructions are absolutely amazing! Thank you, thank you, THANK YOU for posting your videos!!! 🥰
If your dough is strong (and usually when you use less water) and not feeling too slack, you can absolutely get away with less stretch and folds - and be more casual about the entire process and timing between them. I don't really advise that in my recipe, because I'm gearing it towards people that are starting out with sourdough and before most have gotten a feel for what to look for, etc. As you keep baking, you'll find that it becomes more intuitive and know what to look for and how to adjust the timeline to suit your schedule/preferences.
With that said, I am so glad and happy to hear that it has been helpful to you! Thanks for the feedback! ❤
This video is amazing!
I'm looking forward to the recipe that uses t65
Oh! I haven't baked with that, but will definitely think about it.
I was like... almost giving up on making bread because I HATED the marks of the paper on it after baking... after putting so much effort into it... it was heartbreaking seeing the loaf not great because of the PAPER... I will try your trick. Thank you very much! :)
Yes! I hated that too. Hope this trick works well for you!
I have a 4qt staub dutch oven. Would you suggest a 30% reduction in all of the ingredients to fit in the smaller dutch oven? Or do you have a recommendation for that. Love the video
Hi there, this is a helpful video and looks like a great loaf. Is it necessary to keep the hydration level you have due to the whole wheat flour, or is it okay to adjust the hydration level based on the temp and humidity. I live in Hawaii, it's warm and humid mostly year around, and with plain bread flour recipes I use 65% hydration for best results so far. However, I am not familiar with whole wheat yet, so was thinking of starting with 70%. What would you recommend starting with? I can adjust it of course, but was hoping the first loaf will turn out! Thank you for your helpful video.
5:44 why would we need to let the dough rest for 10 minutes before putting it in the fridge for bulk fermentation?
Hi - bulk fermentation is the period between when you add the levain and go to shape your bread. Overnight refrigeration is retarding the dough (and merely for flavor and crust development) - it is not a part of bulk fermentation. You can skip the rest period before you place it in the fridge (I often do), but it will depend on your dough and how much you push bulk.
So helpful! Quick question: Could one replace the sourdough starter with an equal amount of ripe poolish?
I think you can, but I haven't done this - I've generally heard you should use a 1:1 substitution (make sure it's the same hydration!).
Great vid 👍
Just a quick question...
The way you do stretch and fold you never establish a smooth side and a sticky side, just turning the dough inside out every time, doesn't that make it tricky to shape?
I always take the dough out so I know which side is which
No, it gets shaped at the end and is pretty irrelevant in my experience!
@@ABeautifulPlate fair enough, thanks for the reply
What kind of flours your starter is made?
What kind of flour you make?
This is an 80% bread flour and 20% whole wheat flour loaf - you can find the full recipe here: www.abeautifulplate.com/artisan-sourdough-bread-recipe/
What size Dutch oven did u use ?
Never mind. I saw it was a 5.5 Staub
Is that a marble top ? I don’t have any counter space so I need to purchase a surface to work on .
Yes, this is marble, but as long as you have a small working area (or wooden board), you should be fine!
good contents
want to be friend?
Just tried this and even though I used accurate measurements on my scale, my dough was never slightly tacky, ans very wet. Baked it anyways and it was tasty, but denser than yours. Still haven’t gotten that bakers knowledge of sourdough, yet. 🥲
It sounds like the dough might have gotten over proofed or potentially the hydration was too high for the type of flour you were using! I would cut back on the water by about 50 grams (you might not need as many stretches and folds) and see if that helps - and watch bulk fermentation time a bit more carefully!!! It def takes practice!