Check the description for an ingredient list AND recipes for using this dough to make english muffins and pizza dough! So what are your thoughts on no knead? Let me know your experience.
Hi! Thank you for making this - I had been making a slight variation on the no-knead sourdough (performing two series of folds over the first hour then let the dough ferment overnight) and was not getting great results. Bread always tasted delicious but a proper oven spring is something I am yet to experience in real life :) So I tried your method. I am baking with spelt flour and my starter is rye, which I suppose makes a difference - my dough will never be a springy as yours. But I can live with that as long as I stop producing pancakes... The first attempt was great - I actually did get some oven spring and a pretty decent ear. But then... since then, fail, all fail... Again, bread tastes amazing but looks terrible. So, (I actually do have a question after all this rambling...) would you say that given I don't use wheat, this is the best I can expect? Should I at leat attempt to grow a spelt starter? would that make a difference?I am on the brink of given up and baking focaccia for the rest of my life, so any help would be appreciated :D Thanks for the great videos!
@@jaysears99 Ya that would be nice if it was a cup of flour and teaspoon of sugar or what ever.... Last time I had to use grams was in school back in 98...
@@jaysears99 I know most people are really used to measurements from cups, but if you get an inexpensive scale on Amazon, it'll make a world of difference. I paid $20 for mine and will NEVER go back. Scales are my new favorite Christmas gifts and wedding presents. I was lucky enough to find a second scale at a resale shop. Good Luck!!
you know, it’s funny. There are so many TH-cam videos out there of people making sourdough with these ridiculously complicated recipes and instructions. Yet, there are videos also on TH-cam of people putting very little work into their sourdough, yet the bread turns out just as good.
This is my new go-to recipe! My loaves don't turn out quite as lofty and pretty as the more labour intensive method, but it's the perfect option for everyday bread. Last night I made the recipe with 100g of rye starter, and I even pushed the boundaries by experimenting with using starter fed a number of weeks ago, straight out of the fridge. It worked perfectly! Such a flexible recipe.
This will now be my default recipe. Incredible! I made a half portion today, yielding one loaf, using rye starter, stone ground whole wheat and store-brand AP. What a treat to not require specialty flours, yet still be rewarded with such a tasty beautiful bake. Thank you for taking the time to adapt this and sharing it with us.
Bri - I have been making no-knead bread for about 6yrs now and just built my first sourdough starter. All recipes for sourdough bread have been so complex - outside the no-knead realm. Thank you so very much for this. I will try this tomorrow!
Omg I made this with half wheat flour and half all purpose flour. Where I live it’s super cold despite my room temp being around 70F so I let it sit for an extra two hours. It turned out really well I let them both proof for 90 mins! I baked one after the other and gave the other to my neighbor. It turned out so easily and definitely had the sour taste. Thank you so much!
Brian! Thank you so much. You’ve got me baking my first tartine no knead sourdough loaves with confidence. They are full of air and “ready to party🎉” as you would say. Thanks for making the process fun and uncomplicated. You’ve given me so much confidence with this and now I love it! I love your channel it has been incredibly helpful and worth it! Thank you!
Just had a slice of my first ever sour dough based on your recipe and instructions. WOW. Sour, great rise and lots of “holes”. I’m so impressed at myself. Thanks for your thoroughness and dedication to making these great videos.
WOW, been trying for a year and a half to get a loaf I'm proud of. THIS IS IT... Even though I made a mistake along the way I got fantastic oven spring and a beautiful loaf. Thanks Bri, and all that from a starter naturally developed from about 90 miles south of the arctic circle. Wish I could share a pic. Keep the vids coming man.. cheers
This was great, and partly cos yeaaaaaaaars ago I got the Artisan Bread in 5 Minutes a Day book (the 1st one) and played around with that a lot. I think ultimately the best thing about it was that the longer the dough hung out in the fridge, the tastier it was, and if I made dough and a boule on the weekend, later in the week I’d make a focaccia or a pizza or two and it was great to be able to have the dough already ready. As I love English muffins (and watched your vid on that just before this), I’ll definitely give those a go with a no-knead dough too. You’re right that it’s about the ease for so many home cooks, and this hits that hard.
Wished I could add pics for you to see. I have been playing with sourdough and breads for about a year and never really did it very successfully. I have pizza dough, biscuits, kolaches, pepperoni rolls, dinner rolls down great - but bread...I was having a tough time with it. I watched several of your videos today and ended up making a beautiful loaf of bread. Totally gorgeous!!!
I bake two loaves at a time, one in the Challenger and one in an Emile Henry Bread Cloche. The bread cloche produces very good results, but the Challenger is insane.
Wow, I used your First Starter method, give me 6 days and I'll be back to try this technique...am a newbie at this am tired of buying sourdough so now is the time to make my own.....thanks heaps 👍
Just tried my first sourdough but forgot the 100 gr of whole grain flour. I was left with a shaggy mess I couldn't really shaped but baked it anyway and it tasted fine. Thanks for all your video help
Just stumbled across your channel...it's great! Totally love it. Love all the tips on baking, bread making, and just cooking good food!! Keep doing it.
One mo' time...if I CAN use the proofer, what temp would you prefer? I'm SoCal but I have granite countertops which are generally a bit chilly. Thx again BMAN!!
A few Questions: 1. How long have you kept a Boule in the fridge for a future project? (Pizza on Friday?) 2. What is the lowest temp you've ever baked bread at using your Challenger? 3. I like this process because it removes the fridge from the overall equation. Have you ever used another heating element, say a BBQ, to bake bread using your challenger? The reason I ask is I live along the Southern coast of the US. We get storms that can knock the power out for weeks on end. That was one of the reasons why I wanted to master sourdough. The only thing I have left to worry about is what happens when the oven goes out. I've yet to find a baker on youtube that has gone into baking Old School. Your comments would be appreciated. Maybe a video? (hint hint)
Just seeing this video for the first time and since I forgot to make levan last night, will try this one this morning. I make sourdough once or twice a week using your method exclusively and my bread turns out perfect every time. Thanks Brian!
I'm really excited to try this this weekend 😃 I have been baking the Tartine whole wheat sourdough, with your help, and that's my absolute favourite. It's worth all that time. Keep up the great work!
@@BrianLagerstrom The recipe was fantastic! I tried to attach a photo, but couldn't figure it out. Thank you for the video and for baking amazing bread. This has brought me back to life.
That’s awesome to hear. So glad it worked for you. I am on Instagram if you have that and want to share. If not always feel free to email @ weedsandsardines@gmail.com
Great video, just what I am looking for. One question: Can I replace the "100g starter build" with 100g 100% sourdough starter and skip the 8 hours wait? Thanks!
Hey Brian, looking forward to baking my first loaves when I get up this morning. My dough is already almost to the top of the container. This is the most expansion I have ever bulk fermented a loaf of sourdough. And I still have 4 hours to go! I'm really hoping my dough doesn't over ferment but my room temp is pretty low (66°).🤞. Although your video tutorial is super informative could you please add ambient temp at which the levain is fermented and the ambient temp for the overnight bulk fermentation and ambient temp for the final proof. Being that this is my first time making a no-knead recipe, I do believe these parameters are important and it would really help me a lot in order to understand the workings of how the final product comes together. Thank you for all your delicious and FUN videos. Keep it up. You are very talented. BTW, I made ALL of your jumbo muffins recipes. They were ALL awesome. Thanx again. Your friend, Dawn.
Dawn, there is a cool foolproof method a fellow on here came up with. He uses temperature and volume to ferment perfectly. No need for poking, etc...I think it's the Sourdough Journey. Between him and Brian, I'm an ace baker.
Dude. You're changing my life. I'm always making ferments, the usual ones and some unusual ones all in the name of health and experimentation. But I've never made a sourdough, how sad right? But I recently just found your channel and your videos are such an education for me! Thanks so much for your work, I'll be making this loaf this weekend 👍🏻👍🏻.
Not sure why but my first attempt did not rise at all overnight. Starter has been insanely active recently and passed the float test just fine. But when I checked the dough in the morning it had not risen at all it was the same roughly 2qt size. I'm going to throw some folds into it as it gets back up to room temp and see if I can salvage
Coming late to this party and I love it but I do have a question: is the size of the crumb a function of the kneading (and so no kneading = a tighter crumb, as in this case) or is the size of the crumb a function of the hydration - and so a hydration closer to 60 % produces a tighter crumb but a hydration of 70 % or higher creates a more open crumb? I am looking for a more open crumb. Of course, I can experiment with different levels of hydration but for me, time is a very scarce resource and it would be very helpful to know if I simply increase the hydration to say, 72% I can expect a looser , more open crumb with this no-knead approach. Thanks.
Hey Brian, I only have about 7-8 hours (instead of 10) to let the dough sit before shaping and baking stage. What would you recommend I do to make it the best it could be? Thanks!!
I've been working my starter for weeks now, but that other video (1 dough, 3 loaves) using an overnight 'poolish' had been so easy, rewarding and way more flavorful than I thought you could get without the sourdough starter. Been making the Big Dog. it's easy enough time wise, that this is doable and the result is yeah...pretty freaking amazing because you 'ain't getting this quality of bread at the store. These loaves also beat Central Market loaves - just my opinion.
Deanna Kuhlmann thanks! I would say after 24 additional hours the acidity will be quite high and the dough will be kind of sluggish. Still delicious just not as tender/balanced. I love letting things go for a long time to see what the results can be. You may not get a lot of spring in the oven, weather that’s pizza or bread, but you will have something cool. Please let me know if you have any more questions.
Greetings from Barcelona! Great video, very helpful and easy to follow. Just one things, it will be awesome if you add also celsius degrees for us following from abroad. Salut!
Thanks for the tip! I try to include them in the newer videos. As my audience grows I will have to do that for everything for sure. This video was made when I had 1K subs!
Thanks! I would start with at least 6 degree warmer water and add maybe 125g starter to see how that goes...alternatively you could mix 4 hours earlier. I hope that helps. Curious to see your results. Thanks for the comment.
Hey Brian! Don’t know if you will see this but I am new at this and I have a question. Everything went well except that when I formed the balls the dough was much softer and stickier than what your’s look like. It did go as high in my proofing basket and after 18 min in the over the surface was still humid. In the end the bread was rather flat. What could be the cause of this? Thx
Hello! thanks for sharing your skills on youtube. One question, do you think its possible to use a clay pan instead of iron/steel (challanger bread) to bake the first step?
Hi Brain! Love your channel! Quick question- I’m following this recipe now. I started last night and my dough has been bulk fermenting for about 12 hours, but still doesn’t look ready. It still looks pretty dense and hasn’t doubled in size. My question is how far can you push bulk fermentation without completely messing up the dough? I’m not sure how I manage to mess up this recipe because it’s so straightforward and simple. I’m a sourdough newbie & two weeks ago I baked my very first loaves following your Tartine country bread recipe, which is not for beginners, but I had some sort of freakish beginners luck because my first 2 loaves turned out beautiful. I will tag you in them on Instagram. But ever since my first amazing bake, every other attempt has failed miserably..
Hi Brian. I use your recipe all the time and the bread is always fantastic. This morning though I had a bit of a disaster. When i tipped the dough out for pre shaping it was a sticky sloppy mess. Impossible to work with and just stuck all over my fingers. The dough also had a much stronger smell than normal, more like a sour beer. I did notice when making the dough my "floaty boy" starter was more of a "sinky boy" and went straight to the bottom instead of floating which had never happened before. I also let the dough sit for longer than normal, 1.5 days instead of overnight as I ran out of time to make it yesterday. Any suggestions or ideas as to what went wrong?
I know this video is old but I hope you see this comment. I was curious as to what difference bread flower makes to AP flour. I know it has more protein and therefore makes a chewier bread but all the homemade bread recipes I have seen use some mix of wheat and AP. I have yet to see anyone use bread flour. I have a bunch at home, is it ok to substitute AP with bread flour
If am not ready to bake after shaping these loaves can u proof these loafs in fridge and if so for how long? And do I rest them on counter before baking?
I’ve made sourdough pizzas, rolls, and buns before. I’m going to attempt a boule for the first time in a couple days using this recipe. I usually base the ripeness of my starter on visual cues. I mix ingredients when the starter doubles in volume which usually takes around 4-6 hours. I live in Hawaii where it’s warm and humid. Should I still wait the full 8 hours to mix the ingredients?
First, you're awesome, and that's that. Secnd, I have two questions: 1) Can I sub Caputo ITalian Dry Yeast and 2) Can I use my Brod & Taylor proofer for this recipe or does it need to ferment for longer at room temp? No pressure, but the dough is in the cambro and I already used the yeast, so there's that. Haha...thanks!!
Thanks for giving this one a try! Bread flour will work but it will absorb more water so just be wary of that. Might need 50-100g more. I made this formula yesterday. Really happy with it.
So let’s just say I don’t want to manage a sour dough starter daily… can I use 50g of a poulish to do the same purpose with less sour dough flavor? Also could you please PLEASE explore what I’ve seen on various German bakers POV which says sour dough starter only needs a feeding once a week or two (once started effectively). I’ve been making your country loaf almost every week and am crushing it.
That’s awesome thanks for trying it. I would check out my one Dough 3 loaves vid for a poolish loaf formula. This one could work with poolish for sure but I can’t say how long ferment would be.
Brian, thank you for the video! :) What is the book that you are flipping through at about 1:09? It looks like an amazing book all about bread making :) / Natalie
I almost exclusively make (Finnish style) rye bread, so I have a rye sourdough starter that I've kept alive for a few years. My question is: Can I use my rye sourdough to make a wheat country loaf like this? It will obviously add a different taste to the bread, but will it have the same properties as a wheat sourdough? Thanks in advance! /E
The rye sourdough will leaven this loaf no problem, I would feed wheat flour 2 times before using to get it used to that new food source. Id love to see what Finnish ryes you are making. I love 100 percent rye.
@@BrianLagerstrom could this be another vid - I would Love a rye sourdough. Also is it necessary or better to have various starters I.e., rye and wheat, or will the standard wheat just work for any/all bread? Thank U!!
I don't know if anyone's still monitoring this comment thread. Hope so... I'll be giving this recipe a try today. It's interesting that while other bread recipes call for "strong" bread flour, this one uses all-purpose white. I'll follow the recipe to the letter, but I'm wondering: what's the likely result of using the "stronger" flour for a no-knead recipe like this one?
Problem with this recipe is that’s it’s friggin delish and I’m eating too much of it. So now I cut ingredients in half so I make less. Also I added sliced olives to one loaf and sliced figs to another. I feel like you can add anything you want to it. Thanks for the recipe and the extra pounds!
Hi Brian I'm back, I finally broke down myself a digital scale! I love to hate it! Being Canadian growing up in the metric system or should I say; it was just coming in when I graduated from high school. So I didn't have to learn it !Having the digital scale works nicely. After resting my Sourdough for 12 hours my dough has become very SOFT and unmanageable! So I end up adding more flour ug! The dough consistency is just right before I leave it to rest for 12 hours..... I've tried several ways of letting it rest on in my oven and the other way is letting it set on my counter for 12 hours! My Sourdough dough just flops and is unmanageable Both times (COVERED)! Would love to send you a cup of Coffee BUT I live in the the province of BC; which is located in the central of the Okanagan (Enderby) which is located between Salmon Arm BC and Vernon. Any tips where I'm going wrong please let me know! Well it's 18C which if you double that and add 30..... you'll get what in fahrenheit scale! 66* I still the the fahrenheit scale!!!!! Lynnette
So if I used my very active 137 year old very active starter which I don’t know the hydration bu I keep if fairly thick and I don’t use ur levin what would happen?
I assume if it’s ripe, it will work fine. Real bread formulas like this one, specify the leaven build for bread for reliability and repeatability. If you have ripe starter the process and should relatively similar. Fermentation time will vary if you don’t use the leaven build from the formula.
Ello mate, i've ditched all these other youtube chefs besides you and Alex the french guy cooking, and now i'm on a mission to watch all your videos. But i have a question, i recently tried the bread you made on 3 different ways with the poolish. My goal is to make 100% whole grain spelt breads, preferably with sourdough, but in the meantime i wanted to give the poolish a go. The bread was edible but not at all as it should be. Shaping was hard and just went flat. So i would like to ask if it's possible for you to make a video about 100% wholegrain spelt sourdough and/or poolish breads? If not, could you recommend the right book for this goal alone, pretty please? Take care and keep up the good work, you're like a breath of fresh air on the youtube. F*ck those other chefs, now there is only 1 king!
Haha thanks for watching Robby!!!’ If you wanted to adapt that recipe for spelt I would leave out 15-20 percent of the water. Most spent is significantly weaker than modern wheat and it won’t ever be as strong and tall. Tartine 3 is all about whole grain baking and I recommend, but it’s a bit more intermediate in terms of skill level. If I can figure out how to make a spelt video that people will watch I’d love to give it a try.
I use the 24"x18" in walnut: amzn.to/341OgnD I cut veg and pretty much anything else on it, but have a separate small plastic board that i often use for meat.
Maybe thats the reason mine is never that kind strong inside..I always take it out of the bowl after 1-3h depanting on wich flour i use, and put it in the oven(without the aditional rest time) at 220°C. My oven can reach up to 250°C but i afraid it could start to burn, smoke coming out of it. But it has never that kind of crunchy crust outside, more light brown like 1,5mm. Still trying..someday it will happen lol
There is a difference, about 1 percent protein more in bread four. I find the added strength is too much for the style of bread I bake at home. If you can get AP flour with 11ish percent protein it is more than enough and will foster better outcomes in the long run. Most home bakers who really dont know a ton about it will say bread flour is the only option and thats not true. If you can build strength and know how to ferment, in my experience you get better bread with a medium strength AP.
Hey Brian, I am just getting into sourdough baking and haven't been successful after two attempts. For this attempt, I followed your instructions to the letter. My starter is mature, given to me by a friend. My problem materialized this morning when my dough in the bucket was poured out onto my counter. It was like hot lava, spreading everywhere. Any idea what I did wrong?
That’s totally fine unless it’s all dry and crusty. I think I call it out in the video, you can get it back to a bulk mass and continue from there. It just means the container was a little too small and or your dough was a little too active for the timer period you gave it. The overflow is a sign of a dough that’s has a lot of life. I hope this helps.
@@BrianLagerstrom HI Brian. I just poured out my dough and it also was like hot lava. I didn't hear anything in your video about how to get it back to bulk mass. It also continues to spread even after trying to shape it into a ball. Help!!!!!!!!
Hmm, did it rise as it should have? I would recommend using less water if it’s super wet. Some people have had issues with thier flour not absorbing very well. I prefer King Arthur brand, it’s very reliable.
@@BrianLagerstrom Thanks for the reply, Brian! Btw, many thanks for addressing air and dough temperature.Super helpful! Yes, the dough rose appropriately (similar to your video and explanation), but I could not get it back into anything with any tension. I did use K.A. Bread Flour and added an "extra" 50-100 g of water per your recommendation in the comments, but it just kept spreading. Too much bulk fermentation overnight? I kept it at 75 F, Starter too acidic?
Good point, I need to start listing both. Grams are how bakers measure bread. The temp measure isnt tied to the metric system, so it has been up until this point for people who like to bake bread in the US. but the audience has grown so its time to change.
Help! New baker here and a new subscriber. I've been having issues with my bread being on the wet side when I cut it and the outside too dark. I've been baking at 500 degrees for 1 hour and then lowered to 450 degrees for 40 minutes and that results are a bit on the wet side when cut open. I will try your recipe but my oven at 500 degrees scares me.
Thanks for subscribing! Good sourdough should be a little moist, not wet, but very creamy and a little tacky almost. That means well hydrated and gelatinized starches. I bake at 485 for 18 mins then 465 for 25-30 usually. That should be more than enough to bake the water out needed.
Check the description for an ingredient list AND recipes for using this dough to make english muffins and pizza dough! So what are your thoughts on no knead? Let me know your experience.
I know you're a scale guy, but it would be sweet if you could also covert the measurements. Loving the content. Love the humor.
Hi! Thank you for making this - I had been making a slight variation on the no-knead sourdough (performing two series of folds over the first hour then let the dough ferment overnight) and was not getting great results. Bread always tasted delicious but a proper oven spring is something I am yet to experience in real life :) So I tried your method. I am baking with spelt flour and my starter is rye, which I suppose makes a difference - my dough will never be a springy as yours. But I can live with that as long as I stop producing pancakes... The first attempt was great - I actually did get some oven spring and a pretty decent ear. But then... since then, fail, all fail... Again, bread tastes amazing but looks terrible. So, (I actually do have a question after all this rambling...) would you say that given I don't use wheat, this is the best I can expect? Should I at leat attempt to grow a spelt starter? would that make a difference?I am on the brink of given up and baking focaccia for the rest of my life, so any help would be appreciated :D Thanks for the great videos!
@@jaysears99 Ya that would be nice if it was a cup of flour and teaspoon of sugar or what ever.... Last time I had to use grams was in school back in 98...
@@jaysears99 I know most people are really used to measurements from cups, but if you get an inexpensive scale on Amazon, it'll make a world of difference. I paid $20 for mine and will NEVER go back. Scales are my new favorite Christmas gifts and wedding presents. I was lucky enough to find a second scale at a resale shop. Good Luck!!
@@jonathanbair523 lol. Right?? But I think you were measuring different items in 98. We are doing a different kind of baking.
you know, it’s funny. There are so many TH-cam videos out there of people making sourdough with these ridiculously complicated recipes and instructions. Yet, there are videos also on TH-cam of people putting very little work into their sourdough, yet the bread turns out just as good.
This is my new go-to recipe! My loaves don't turn out quite as lofty and pretty as the more labour intensive method, but it's the perfect option for everyday bread. Last night I made the recipe with 100g of rye starter, and I even pushed the boundaries by experimenting with using starter fed a number of weeks ago, straight out of the fridge. It worked perfectly! Such a flexible recipe.
So glad it worked for you! lets see some pics on instagram!
This will now be my default recipe. Incredible! I made a half portion today, yielding one loaf, using rye starter, stone ground whole wheat and store-brand AP. What a treat to not require specialty flours, yet still be rewarded with such a tasty beautiful bake. Thank you for taking the time to adapt this and sharing it with us.
Bri - I have been making no-knead bread for about 6yrs now and just built my first sourdough starter. All recipes for sourdough bread have been so complex - outside the no-knead realm. Thank you so very much for this. I will try this tomorrow!
Omg I made this with half wheat flour and half all purpose flour. Where I live it’s super cold despite my room temp being around 70F so I let it sit for an extra two hours. It turned out really well I let them both proof for 90 mins! I baked one after the other and gave the other to my neighbor. It turned out so easily and definitely had the sour taste. Thank you so much!
I love that you gave a loaf to your neighbor. thats what baking is all about! Thanks for trying!
Far and away the best demo snd explanation of the Tartine shaping method I've come across. It's been frustrating me for months I'm so grateful!
Glad you found the video Karen!
You rookie fool. You know nothing of baking. Learn to flip a pancake or something first
Brian! Thank you so much. You’ve got me baking my first tartine no knead sourdough loaves with confidence. They are full of air and “ready to party🎉” as you would say. Thanks for making the process fun and uncomplicated. You’ve given me so much confidence with this and now I love it!
I love your channel it has been incredibly helpful and worth it! Thank you!
Just had a slice of my first ever sour dough based on your recipe and instructions. WOW. Sour, great rise and lots of “holes”. I’m so impressed at myself. Thanks for your thoroughness and dedication to making these great videos.
WOW, been trying for a year and a half to get a loaf I'm proud of. THIS IS IT... Even though I made a mistake along the way I got fantastic oven spring and a beautiful loaf. Thanks Bri, and all that from a starter naturally developed from about 90 miles south of the arctic circle. Wish I could share a pic. Keep the vids coming man.. cheers
Hi, I just wanted to say I recently started my sourdough journey and your channel has been SO helpful and so informative
glad to hear that, Hannah. thanks for being here.
This was great, and partly cos yeaaaaaaaars ago I got the Artisan Bread in 5 Minutes a Day book (the 1st one) and played around with that a lot. I think ultimately the best thing about it was that the longer the dough hung out in the fridge, the tastier it was, and if I made dough and a boule on the weekend, later in the week I’d make a focaccia or a pizza or two and it was great to be able to have the dough already ready. As I love English muffins (and watched your vid on that just before this), I’ll definitely give those a go with a no-knead dough too. You’re right that it’s about the ease for so many home cooks, and this hits that hard.
Thanks for watching
Dude, your sense of humor is great!
Thanks Chris! I hope it’s not too over the top haha
Took 3 tries to make an improvement on my soughdough from the Tartine vid. Got this guy's crust--much nicer than my priors. Getting better!
Great to hear!
Wished I could add pics for you to see. I have been playing with sourdough and breads for about a year and never really did it very successfully. I have pizza dough, biscuits, kolaches, pepperoni rolls, dinner rolls down great - but bread...I was having a tough time with it. I watched several of your videos today and ended up making a beautiful loaf of bread. Totally gorgeous!!!
That great news! so glad they helped! Thanks for sharing and for watching.
Literally watching every one of your videos. Obsessed lol!
Thanks, Chris!
I have been baking with a Challenger pan for the past few months and it is a game changer for sourdough at home!
Olympic Crest it’s a beast. The best bread I’ve made at home. It rivals what I made everyday at the bakery in. 40k deck oven.
I bake two loaves at a time, one in the Challenger and one in an Emile Henry Bread Cloche. The bread cloche produces very good results, but the Challenger is insane.
Wow, I used your First Starter method, give me 6 days and I'll be back to try this technique...am a newbie at this am tired of buying sourdough so now is the time to make my own.....thanks heaps 👍
Thanks! I am an experienced cook/baker and have been trying to find an easy to do at home sourdough. This was on point and turned out perfect!
Great to hear that. I was skeptical of no knead when I developed this loaf but now I make it all the time. Thanks for the comment.
Fellow stl resident here! Loved your article in sauce!
Thanks, Ellen! And thanks for taking the time to watch and comment!
Just tried my first sourdough but forgot the 100 gr of whole grain flour. I was left with a shaggy mess I couldn't really shaped but baked it anyway and it tasted fine. Thanks for all your video help
Keep it up, Brian. I enjoy your humor over my morning coffee. Oh, yeah, and I get to learn how to make bread, too. ;-)
Bread Bakin' Bad Boy Brian brings back big bad boules, bro.
Just stumbled across your channel...it's great! Totally love it. Love all the tips on baking, bread making, and just cooking good food!! Keep doing it.
Thanks Joe I will
I completely agree!
No knead = new subscriber. Thanks Brian!
“It’s not like porno crumb” 😂. Love it! Gonna try this soon!
Thanks for watching.
Definitely may be the only person on TH-cam to use the phrase “porno crumb” … haha
One mo' time...if I CAN use the proofer, what temp would you prefer? I'm SoCal but I have granite countertops which are generally a bit chilly. Thx again BMAN!!
I would reco 78f
A few Questions:
1. How long have you kept a Boule in the fridge for a future project? (Pizza on Friday?)
2. What is the lowest temp you've ever baked bread at using your Challenger?
3. I like this process because it removes the fridge from the overall equation. Have you ever used another heating element, say a BBQ, to bake bread using your challenger? The reason I ask is I live along the Southern coast of the US. We get storms that can knock the power out for weeks on end. That was one of the reasons why I wanted to master sourdough. The only thing I have left to worry about is what happens when the oven goes out. I've yet to find a baker on youtube that has gone into baking Old School. Your comments would be appreciated. Maybe a video? (hint hint)
Just seeing this video for the first time and since I forgot to make levan last night, will try this one this morning. I make sourdough once or twice a week using your method exclusively and my bread turns out perfect every time. Thanks Brian!
Awesome, I hope this works well for you. Its super easy.
@@BrianLagerstrom You're my online mentor for bread making! Next up - pizza!
Totally works, but as with such "overnight sourdoughs" it gets too sour. Will definitely try again with some adjustments. Thx
I'm really excited to try this this weekend 😃 I have been baking the Tartine whole wheat sourdough, with your help, and that's my absolute favourite. It's worth all that time. Keep up the great work!
Thanks very much for watching! I’m glad the videos are helping!
@@BrianLagerstrom The recipe was fantastic! I tried to attach a photo, but couldn't figure it out. Thank you for the video and for baking amazing bread. This has brought me back to life.
That’s awesome to hear. So glad it worked for you. I am on Instagram if you have that and want to share. If not always feel free to email @ weedsandsardines@gmail.com
You should open up a B&B. I wanna wake up Saturday morning to the smell of bread, english muffz, and pizza baking.
in my dreams. literally, that would be a dream.
Great video, just what I am looking for. One question: Can I replace the "100g starter build" with 100g 100% sourdough starter and skip the 8 hours wait? Thanks!
Yes you can, but fermentation times will differ.
Great job Brian, everything happens very simply and easily following your video, thanks!
L
Hey Brian, looking forward to baking my first loaves when I get up this morning. My dough is already almost to the top of the container. This is the most expansion I have ever bulk fermented a loaf of sourdough. And I still have 4 hours to go! I'm really hoping my dough doesn't over ferment but my room temp is pretty low (66°).🤞. Although your video tutorial is super informative could you please add ambient temp at which the levain is fermented and the ambient temp for the overnight bulk fermentation and ambient temp for the final proof. Being that this is my first time making a no-knead recipe, I do believe these parameters are important and it would really help me a lot in order to understand the workings of how the final product comes together. Thank you for all your delicious and FUN videos. Keep it up. You are very talented. BTW, I made ALL of your jumbo muffins recipes. They were ALL awesome. Thanx again. Your friend, Dawn.
Dawn, there is a cool foolproof method a fellow on here came up with. He uses temperature and volume to ferment perfectly. No need for poking, etc...I think it's the Sourdough Journey. Between him and Brian, I'm an ace baker.
Hey, I know all about Tom! (Sourdough Journey) He's great! Thanks for the reply!! Dawn.@@mmfine718
Dude. You're changing my life. I'm always making ferments, the usual ones and some unusual ones all in the name of health and experimentation. But I've never made a sourdough, how sad right? But I recently just found your channel and your videos are such an education for me! Thanks so much for your work, I'll be making this loaf this weekend 👍🏻👍🏻.
Thats awesome! Good luck, let me know how it goes.
Not sure why but my first attempt did not rise at all overnight. Starter has been insanely active recently and passed the float test just fine. But when I checked the dough in the morning it had not risen at all it was the same roughly 2qt size. I'm going to throw some folds into it as it gets back up to room temp and see if I can salvage
Hey Bri, If I wanted to change to 60% bread flour and 40% spelt flour would anything else need to change?
Coming late to this party and I love it but I do have a question: is the size of the crumb a function of the kneading (and so no kneading = a tighter crumb, as in this case) or is the size of the crumb a function of the hydration - and so a hydration closer to 60 % produces a tighter crumb but a hydration of 70 % or higher creates a more open crumb? I am looking for a more open crumb. Of course, I can experiment with different levels of hydration but for me, time is a very scarce resource and it would be very helpful to know if I simply increase the hydration to say, 72% I can expect a looser , more open crumb with this no-knead approach. Thanks.
Hey Brian, I only have about 7-8 hours (instead of 10) to let the dough sit before shaping and baking stage. What would you recommend I do to make it the best it could be? Thanks!!
I love the bloopers!☺️
This was another wonderful bread recipe. I loved the hands off time for a mid-week loaf!
thanks! i was skeptical about this one before developing the recipe, but it's in my rotation now.
5:45 dag bro I never knew this was an option but now I'm opted in to optimal muffins man
I've been working my starter for weeks now, but that other video (1 dough, 3 loaves) using an overnight 'poolish' had been so easy, rewarding and way more flavorful than I thought you could get without the sourdough starter. Been making the Big Dog. it's easy enough time wise, that this is doable and the result is yeah...pretty freaking amazing because you 'ain't getting this quality of bread at the store. These loaves also beat Central Market loaves - just my opinion.
Still loving your videos! Quick question: can dough balls be stored for any amount of time beyond same day and if so, how and for how long? Thx!
Deanna Kuhlmann thanks! I would say after 24 additional hours the acidity will be quite high and the dough will be kind of sluggish. Still delicious just not as tender/balanced. I love letting things go for a long time to see what the results can be. You may not get a lot of spring in the oven, weather that’s pizza or bread, but you will have something cool. Please let me know if you have any more questions.
Can’t wait to make one
I’m making one tonight for another video!
Greetings from Barcelona!
Great video, very helpful and easy to follow.
Just one things, it will be awesome if you add also celsius degrees for us following from abroad.
Salut!
Thanks for the tip! I try to include them in the newer videos. As my audience grows I will have to do that for everything for sure. This video was made when I had 1K subs!
Hi Chef! I would just like to ask what was your Ambient Temperature when you did the overnight fermentation? Thank you much!
Thanks for sharing! Just love your videos 💕
Nice vid! If you had to work this recipe with a temp that was in the mid 60's how would you manage that. With more starter?
Thanks! I would start with at least 6 degree warmer water and add maybe 125g starter to see how that goes...alternatively you could mix 4 hours earlier. I hope that helps. Curious to see your results. Thanks for the comment.
Hey Brian! Don’t know if you will see this but I am new at this and I have a question. Everything went well except that when I formed the balls the dough was much softer and stickier than what your’s look like. It did go as high in my proofing basket and after 18 min in the over the surface was still humid. In the end the bread was rather flat. What could be the cause of this? Thx
Thank you!
You're welcome! Thanks for watching.
Hello! thanks for sharing your skills on youtube. One question, do you think its possible to use a clay pan instead of iron/steel (challanger bread) to bake the first step?
A clay baker? Yes
Hi Brain! Love your channel! Quick question- I’m following this recipe now. I started last night and my dough has been bulk fermenting for about 12 hours, but still doesn’t look ready. It still looks pretty dense and hasn’t doubled in size. My question is how far can you push bulk fermentation without completely messing up the dough? I’m not sure how I manage to mess up this recipe because it’s so straightforward and simple. I’m a sourdough newbie & two weeks ago I baked my very first loaves following your Tartine country bread recipe, which is not for beginners, but I had some sort of freakish beginners luck because my first 2 loaves turned out beautiful. I will tag you in them on Instagram. But ever since my first amazing bake, every other attempt has failed miserably..
Hi Brian. I use your recipe all the time and the bread is always fantastic. This morning though I had a bit of a disaster. When i tipped the dough out for pre shaping it was a sticky sloppy mess. Impossible to work with and just stuck all over my fingers. The dough also had a much stronger smell than normal, more like a sour beer. I did notice when making the dough my "floaty boy" starter was more of a "sinky boy" and went straight to the bottom instead of floating which had never happened before. I also let the dough sit for longer than normal, 1.5 days instead of overnight as I ran out of time to make it yesterday. Any suggestions or ideas as to what went wrong?
Quick question. Can the dough be refrigerated after the overnight rise? I have a situation where I will need to put things on hold for another 8 hrs.
Do you have to use whole wheat flour? Thanks.
I know this video is old but I hope you see this comment. I was curious as to what difference bread flower makes to AP flour. I know it has more protein and therefore makes a chewier bread but all the homemade bread recipes I have seen use some mix of wheat and AP. I have yet to see anyone use bread flour. I have a bunch at home, is it ok to substitute AP with bread flour
Ok im making the new overnight bread tonight! Sounds..good..let's hope it tastes good too!
When you plopped the dough into the 4 quart container, do you always oil the container?
OMG😍 I love it!
Thanks!
Would you still use the dutch oven if you are cooking in a wood fire pizza oven?
If the temp is right I still would. Hard to trap enough steam in pizza oven.
If am not ready to bake after shaping these loaves can u proof these loafs in fridge and if so for how long? And do I rest them on counter before baking?
Looks good! This'll be the first bread I bake with my starter
Nice. I'm curious to know what you think.
I don't have time for sourdough. Can I use preferment (poolish) instead? How much?
Your a NATURAL!!!
For the pizza, how long do you cook it for and at what temp?
Can you make this with all white organic?
I’ve made sourdough pizzas, rolls, and buns before. I’m going to attempt a boule for the first time in a couple days using this recipe. I usually base the ripeness of my starter on visual cues. I mix ingredients when the starter doubles in volume which usually takes around 4-6 hours. I live in Hawaii where it’s warm and humid. Should I still wait the full 8 hours to mix the ingredients?
Can you explain when making pizza why some makers call for making a poolish, biga or a sourdough?
Can I freeze the dough? Or should I bake them first?
I would freeze after baked
First, you're awesome, and that's that. Secnd, I have two questions: 1) Can I sub Caputo ITalian Dry Yeast and 2) Can I use my Brod & Taylor proofer for this recipe or does it need to ferment for longer at room temp? No pressure, but the dough is in the cambro and I already used the yeast, so there's that. Haha...thanks!!
Recipe was designed for ambient room temp. So I take back the 78f, I would shoot for 74-76, or ferment slightly less time
@@BrianLagerstrom SO am I paying attention to the volume overall and not really the time in this case or is time still important for this approach?
Sorry Brian...the 1st question was a for a different video. Duh!
What did you use to line the oval proofing basket!?
Brian - just made 2 loaves and wow, couldn’t have turned better. Thanks for the instruction. One question: can you use bread flour rather then A.P.?
Thanks for giving this one a try! Bread flour will work but it will absorb more water so just be wary of that. Might need 50-100g more. I made this formula yesterday. Really happy with it.
Will adjusting the WW & AP flour ratios (increasing WW, decreasing AP) work with this recipe?
Check out his whole wheat sourdough recipe video, it’s a complete different technique for WW flour
Amazing 👍👍👍👍👍
So let’s just say I don’t want to manage a sour dough starter daily… can I use 50g of a poulish to do the same purpose with less sour dough flavor? Also could you please PLEASE explore what I’ve seen on various German bakers POV which says sour dough starter only needs a feeding once a week or two (once started effectively). I’ve been making your country loaf almost every week and am crushing it.
That’s awesome thanks for trying it. I would check out my one Dough 3 loaves vid for a poolish loaf formula. This one could work with poolish for sure but I can’t say how long ferment would be.
Brian, thank you for the video! :) What is the book that you are flipping through at about 1:09? It looks like an amazing book all about bread making :) / Natalie
Good job looks nice!
I almost exclusively make (Finnish style) rye bread, so I have a rye sourdough starter that I've kept alive for a few years. My question is: Can I use my rye sourdough to make a wheat country loaf like this? It will obviously add a different taste to the bread, but will it have the same properties as a wheat sourdough? Thanks in advance! /E
The rye sourdough will leaven this loaf no problem, I would feed wheat flour 2 times before using to get it used to that new food source. Id love to see what Finnish ryes you are making. I love 100 percent rye.
@@BrianLagerstrom could this be another vid - I would Love a rye sourdough. Also is it necessary or better to have various starters I.e., rye and wheat, or will the standard wheat just work for any/all bread? Thank U!!
"Porno crumb" LOL You are hilarious and inspirational and educational! Thanks for doing all the iterations and bringing the reliable recipes!
I've still yet to figure out how to get a good ear reliably on my loaves. I have a feeling I'm either underproofing or not scoring deep enough.
I don't know if anyone's still monitoring this comment thread. Hope so...
I'll be giving this recipe a try today. It's interesting that while other bread recipes call for "strong" bread flour, this one uses all-purpose white. I'll follow the recipe to the letter, but I'm wondering: what's the likely result of using the "stronger" flour for a no-knead recipe like this one?
Yep... just subscribed
THANKS SO MUCH!!!!!
That ear tho!!! You two are sooo cute, I can't even handle it! I *no knead* to try this method!
haha Thanks, Ann! Curious to get your feedback on it!
Problem with this recipe is that’s it’s friggin delish and I’m eating too much of it. So now I cut ingredients in half so I make less. Also I added sliced olives to one loaf and sliced figs to another. I feel like you can add anything you want to it. Thanks for the recipe and the extra pounds!
Hi Brian
I'm back, I finally broke down myself a digital scale! I love to hate it! Being Canadian growing up in the metric system or should I say; it was just coming in when I graduated from high school. So I didn't have to learn it !Having the digital scale works nicely. After resting my Sourdough for 12 hours my dough has become very SOFT and unmanageable! So I end up adding more flour ug! The dough consistency is just right before I leave it to rest for 12 hours..... I've tried several ways of letting it rest on in my oven and the other way is letting it set on my counter for 12 hours! My Sourdough dough just flops and is unmanageable Both times (COVERED)!
Would love to send you a cup of Coffee BUT I live in the the province of BC; which is located in the central of the Okanagan (Enderby) which is located between Salmon Arm BC and Vernon.
Any tips where I'm going wrong please let me know!
Well it's 18C which if you double that and add 30..... you'll get what in fahrenheit scale! 66* I still the the fahrenheit scale!!!!!
Lynnette
So if I used my very active 137 year old very active starter which I don’t know the hydration bu I keep if fairly thick and I don’t use ur levin what would happen?
I assume if it’s ripe, it will work fine. Real bread formulas like this one, specify the leaven build for bread for reliability and repeatability. If you have ripe starter the process and should relatively similar. Fermentation time will vary if you don’t use the leaven build from the formula.
Where is the link to make starter?
Ello mate, i've ditched all these other youtube chefs besides you and Alex the french guy cooking, and now i'm on a mission to watch all your videos.
But i have a question, i recently tried the bread you made on 3 different ways with the poolish. My goal is to make 100% whole grain spelt breads, preferably with sourdough, but in the meantime i wanted to give the poolish a go. The bread was edible but not at all as it should be. Shaping was hard and just went flat.
So i would like to ask if it's possible for you to make a video about 100% wholegrain spelt sourdough and/or poolish breads?
If not, could you recommend the right book for this goal alone, pretty please?
Take care and keep up the good work, you're like a breath of fresh air on the youtube. F*ck those other chefs, now there is only 1 king!
Haha thanks for watching Robby!!!’ If you wanted to adapt that recipe for spelt I would leave out 15-20 percent of the water. Most spent is significantly weaker than modern wheat and it won’t ever be as strong and tall. Tartine 3 is all about whole grain baking and I recommend, but it’s a bit more intermediate in terms of skill level. If I can figure out how to make a spelt video that people will watch I’d love to give it a try.
Will it cause problems if I autolyse the bread Friday night before adding the ripe starter?
nope.
If I don’t have a sourdough starter... could I adapt this using a poolish?
Yes, I would also check out Jim Laheys no knead. His uses yeast.
What size is that Boos board you use in most of your videos? Do you have multiple boards for different uses (baking, cutting meat, vegetables, etc)?
I use the 24"x18" in walnut: amzn.to/341OgnD I cut veg and pretty much anything else on it, but have a separate small plastic board that i often use for meat.
Maybe thats the reason mine is never that kind strong inside..I always take it out of the bowl after 1-3h depanting on wich flour i use, and put it in the oven(without the aditional rest time) at 220°C.
My oven can reach up to 250°C but i afraid it could start to burn, smoke coming out of it. But it has never that kind of crunchy crust outside, more light brown like 1,5mm. Still trying..someday it will happen lol
Why do you use all purpose instead of normal bread flour? Is there a difference
There is a difference, about 1 percent protein more in bread four. I find the added strength is too much for the style of bread I bake at home. If you can get AP flour with 11ish percent protein it is more than enough and will foster better outcomes in the long run. Most home bakers who really dont know a ton about it will say bread flour is the only option and thats not true. If you can build strength and know how to ferment, in my experience you get better bread with a medium strength AP.
Hey Brian, I am just getting into sourdough baking and haven't been successful after two attempts. For this attempt, I followed your instructions to the letter. My starter is mature, given to me by a friend. My problem materialized this morning when my dough in the bucket was poured out onto my counter. It was like hot lava, spreading everywhere. Any idea what I did wrong?
That’s totally fine unless it’s all dry and crusty. I think I call it out in the video, you can get it back to a bulk mass and continue from there. It just means the container was a little too small and or your dough was a little too active for the timer period you gave it. The overflow is a sign of a dough that’s has a lot of life. I hope this helps.
Thanks for watching btw. And thanks for the question. Good luck.
@@BrianLagerstrom HI Brian. I just poured out my dough and it also was like hot lava. I didn't hear anything in your video about how to get it back to bulk mass. It also continues to spread even after trying to shape it into a ball. Help!!!!!!!!
Hmm, did it rise as it should have? I would recommend using less water if it’s super wet. Some people have had issues with thier flour not absorbing very well. I prefer King Arthur brand, it’s very reliable.
@@BrianLagerstrom Thanks for the reply, Brian! Btw, many thanks for addressing air and dough temperature.Super helpful! Yes, the dough rose appropriately (similar to your video and explanation), but I could not get it back into anything with any tension. I did use K.A. Bread Flour and added an "extra" 50-100 g of water per your recommendation in the comments, but it just kept spreading. Too much bulk fermentation overnight? I kept it at 75 F, Starter too acidic?
Yummy
Why are you using grams for weight and Fahrenheit for temperature?
Good point, I need to start listing both. Grams are how bakers measure bread. The temp measure isnt tied to the metric system, so it has been up until this point for people who like to bake bread in the US. but the audience has grown so its time to change.
Could I use bread flour?
Yes! But you might need an additional 50-100g of water. Bread flour can be thirsty.
Help! New baker here and a new subscriber. I've been having issues with my bread being on the wet side when I cut it and the outside too dark. I've been baking at 500 degrees for 1 hour and then lowered to 450 degrees for 40 minutes and that results are a bit on the wet side when cut open. I will try your recipe but my oven at 500 degrees scares me.
Thanks for subscribing! Good sourdough should be a little moist, not wet, but very creamy and a little tacky almost. That means well hydrated and gelatinized starches.
I bake at 485 for 18 mins then 465 for 25-30 usually. That should be more than enough to bake the water out needed.