Sourdough Artisan Bread Recipe
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- เผยแพร่เมื่อ 17 ต.ค. 2023
- I’ve had a starter for 6 years and I’ve been making this artisan bread for 5 - I started making this bread before this big sourdough bang of 2020 and I haven’t changed my method. I learned by looking at and feeling the dough which has always served me well no matter what kind of flour I’m using or how hydrated my starter is. Here’s my recipe:
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Start your own sourdough starter:
hopewellheightsblog.com/sourd...
SOURDOUGH ARTISAN LOAF RECIPE WITH DETAILED INSTRUCTIONS: hopewellheightsblog.com/sourd...
Basic Recipe
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Yield is 1 loaf
1.5 cups water
1 cup active starter
1 T salt
3 cups flour
Add warm water and starter to a mixing bowl and mix, then add flour. Add 2 cups, mix, and then add more flour until you have a shaggy, dry dough. Do not knead, it’s ok if you can see bits of flour not totally mixed in in this first step. Just get it all to come together.
Cover and let rest at room temp or in a proofer for 30 min.
Add 1 T salt and work into the dough. Cover and rest for another 30 minutes.
Start your stretch and folds. After the 30-minute salt rest, stretch and fold the dough then rest for another 30 minutes. Repeat this stretch and fold followed by 30 minute rest 3 to 4 more times.
After the last stretch and fold, let the dough rest until it is almost doubled in size. Keep an eye on it so it doesn’t over-proof and start to fall flat.
Turn the proofed dough out onto the counter and shape it into a ball, turning to create tension. Let the shaped dough rest for 30 minutes.
Use a bench scraper to turn the dough into a basket, cover, then cold-proof overnight in the fridge.
When you’re ready to bake, preheat a DO or bread oven at 425. The DO needs to be very hot!
Turn the dough out onto parchment paper and score, then bake covered in the DO for 30 minutes. Uncover and bake for another 10-15 minutes, watching for the color you want on the crust.
Let the bread cool completely before you cut into it. This is important because the bread continues to bake even after it’s removed from the oven. Cutting into it too soon can cause it to be gummy.
All the sourdough scientists can be so over the top with their strict rules. I'm pretty sure the ladies back in the day didn't have scales to weigh out ingredients. Your method is so much more relaxed and user friendly.
Exactly! What did they do before all the fancy gadgets? 🧐 they managed!
I agree… also fabulous looking loaf
@@HopewellHeights😊😊😊😊😊😊
It’s such a relief to see someone who cooks like I do! I’m a grandma working through my first sourdough journey, and all the precise measuring was making me a little crazy. Pretty sure our ancestors didn’t worry about having a few grams off in their measurements!😊
I followed yours and my dough is BEAUTIFUL! I’ve watched countless videos and I became overwhelmed after several failed attempts of following their instructions. I like your way! Simple and light! More relaxed and less “rules!” Thank you!
I've watched hours and hours of sourdough content and have started a beautiful starter from scratch, but I've been very unsure about actually starting a loaf. This video has definitely eased my mind and I'll attempt one later today. Thank you!
Same for me! Gotta get that first load
I am so over the moon excited. After many failed attempts (precision weighing, exact timing, etc) and countless pounds of flour, I have my first successful loaf of sourdough using your method. It is so good! Thank you for your sharing a sensible method. I always enjoy each of your videos, keep them coming.
Congrats!!! That first perfect loaf is SO exciting!!
I love your practicality. I live this same way because like you said “ we’re not fancy here. We don’t do that. We don’t have time to do that.” I’m a mother of six one is medically complex. I want to be able to provide healthy and scrumptious food for my family without the extra work because again we don’t have the time. I found your channel recently and really enjoy your content. New sub here!
Thank you! You are soooo pleasant to listen to and watch. I lost my first starter about 6 months ago and started over but did not keep up with it and decided to put it in the fridge. (I have never done this beside) That's where I am at this morning. I am in the middle of a kitchen "redo" but am soooo missing sourdough. I'm going to try to revive my starter and give it a try again. Thank you for giving me a little more confidence, and I look forward to watching you more. Thank you! Shalom Shalom
My first success with sourdough!! Thank you for sharing with us how to do it by look & feel!
This is the first video out of ALL the videos I’ve watched where I had a successful plump loaf of sourdough outcome! Thank you!! Yay!! ❤
Woohoo!!! So excited for you!
Yes, the best. It's not overwhelming. ❤
First time I tried making my sour dough with my starter…me already dumping tons of flour in “don’t do a double batch. Just do a single loaf until you get the hang of it” dang it 😂the dough came out like play dough and I worked on my starter for another 5 days. Tonight I just started the process and I’m so excited to say the dough is not play dough, it looks similar to yours! Praying this comes out good. ❤thank you for all the tips and tricks! I love that you go by the look and feel of things that’s literally how I cook. You either love my cooking or hate it 😂 glad to see it in baking too!
I’m a complete newbie to the notion of making sourdough bread from home. I’m struggling to make a successful starter from scratch but I’m determined! I would absolutely love seeing a video of you making different kinds of starters from scratch.
Do you have a traditional bakery somewhere nearby? I had better luck with asking for established starter in the bakery, than trying to make my own. When you get it, all you need to do is to keep it alive.
I'm still sourdough beginner too 😊
OMG !! The pancake recipe for the discard is the best pancake recipe I’ve ever tasted, it’s absolutely amazing!! The crumb is splendid and I didn’t need to put a thing on these pancakes, I ate them plain, they are that good! Thank you so much for this amazing recipe and for all your insights into sourdough and starter and for being so lovely to share with us all! Thank you ☺️
I have mine in the fridge right now. I have followed your method for a starter & now for an artisan loaf. I really hope it turns out good!
Ahhh!! Thank you so much! I've been following other tutorials and getting sad brick loaves. I followed your tutorial and got about the best and prettiest loaf of sourdough I've ever had in my life!! 🎉❤.
God bless!
Thank you for keeping it simple, you really have taken the scary away.
I love your no fuss method. I have been baking sourdough just under a year now. I like the idea of no recipes, going by look and feel. Definitely going to do this my next loaf. As always thanks for sharing!!❤️
Love your laid back method! This is how I bake too! Thanks for sharing your recipe and method! I appreciate it!
This is such an informative recipe and video for new bread bakers, like me. Thank you!
Wonderful video!! Thank you so much, I appreciate your method, it actually makes a lot of sense and helps me more than worrying about measuring.
And I like how you explained about the tight crumb versus the holes. So practical for families.
I tried your method for the starter and the above bread recipe. For the starter I used 1/3 cup flour (I used a mix of all purpose and dark rye) and 1/4 cup or less of spring water feeding once a day 12 days ago. I started the loaf yesterday, baked today and it turned out beautifully. It looks and tastes great. I’m going to try another one tomorrow! Thank you, thank you, thank you!!
I just got done baking my very first ever sourdough bread with your recipe today. It looks beautiful! After I wait an hour, we’ll see if it tastes good too. I’m so excited! Thank you so much for sharing your knowledge. This was my first sourdough starter ever too. I’ve been growing it for about 2 months and making a lot of pancakes with the discard. My first try at the starter didn’t go well and after 10 days I had to start over and was much more diligent about changing my jars every day. I was having issues with mold growing by the 2nd or third day and I could never get untainted starter out without getting mold in it lol maybe it’s the humidity in my house? I don’t know, but changing jars every day or every other day really did the trick. Btw best pancakes I’ve ever tasted! Love that recipe you gave too oh so very much! Thank you and bless you for your kind and giving nature ❤️ I love your intuitive way of measuring and baking, that works best for me personally as well 😊
Loved this video! It was helpful for me who’s battling with a starter that bubbles but doesn’t double. Going to have more patience, add more flour and find a warmer spot in my cold house!
Made your quick French bread the other day and it was great. Thanks!
What a beautiful looking loaf of bread. It looks delicious. 😊🇨🇦
Thank you do much for sharing ! I definitely feel more confident to be able to bake my own bread tomorrow 😁
I adore you and your easy steps to walk thru a complicated sourdough....mine is 2 yrs old and today it's the best it can be by following your easy steps to making the perfect NON Complicated loaf of SD Bread....Bubbly Betty is overflowing....Blessed Day as I follow you daily ....
I made your sourdough bread using the initial recipe and then started using different flours and just feeling the dough without measuring. I’m making my best loaves yet! Thank you for sharing! I really love your videos.
I made my starter following you and my first loaf and it all worded out beautifully because of your help!! The thing you said about the way it should feel and look being more important than measurements!!! I'm in the mountains and even following your recipe, I've had to add more flour to get my dough like yours looked!! But it came out so good because of that advice!!
You're a great teacher!
Oglądałam wiele filmików , ale pani jest naprawdę bardzo ładnie i szczegółowo wyjaśniony i za to dziękuję!
Wstawiłam mój starter😊👍
My first video from you was your laundry detergent. This was the second. I made this and it's amazing. Thank you!
Can you go into more detail about the proofing part? I’m so confused about this one part of the baking process. Roughly how long and when do I know to put it in the fridge overnight?
Depends on how much time you have. You can make dough and put it in the fridge to proof for 36 hours.
I love this video. It was so peaceful watching you make this bread and explain everything in detail. I believe I can do it, so I'm going to try and I will let you know how it turned out. Thank you. 🍞🍞
This just gave me my confidence back with trying to bake sourdough! While waiting for my first starter to finally rise I’ve been swarmed with recipes and research on sourdough, and I’ve watched so many videos that my eyes just kinda glaze over while watching them now. And today my cousin gave me some of her established starter and I got dizzy with anxiety thinking about how unprepared I felt to bake immediately. But this video made me feel so much better and I’m ready to spend my birthday tomorrow doing stretch and folds haha, thank you so much!
Just made my first-ever loaf today! I kind of had to rush my starter, so I wasn't very optimistic that it would rise. It did! My family was very happy. Thank you for a simple, winning recipe!
I can't say thank you enough. I have struggled with sourdough and you make it look easy. I am going to try this exact bread tomorrow if I can get my starter a bit better. Thank you so much! Oh and I also made your laundry detergent yesterday. Amazing! ~SHTF Survival Homestead Teaching farm~
Love the background ❤ reminds me of growing up ❤❤❤
Thank you for the sage advice!!
Hello I enjoy binge watching you on TH-cam! Keep up the good work. ❤
Wow!!! I was not hopeful at all with my loaf and it turned out amazing!!! Best bread I've ever made
i love your way of doing things, you are beautiful and your little children are precious.
The recipe looks great. Thank you
My first try was a fail this morning. Hopefully the next will be better. Thank you for your videos. ❤ And congratulations on your new blessing.
Helpful? It SURE IS!👍🏻2nd starter is on day 5 today, discarded the 1st one Tuesday and immediately started a new one but learned on your blog I could’ve kept it and just feed in different proportions🤞🏻
Pretty much a sourdough beginner here. I bought a dry starter which I rehydrated successfully. I tend to leave it for weeks in between using it. I have found it best to feed it but keep it more dry than wet (eg slightly more flour than water when feeding). I put it in a clean jar with a lid just sitting on. To get it going, I sit the starter in my microwave (just so it’s out of the way) along side a jar of boiled water, also with a lid on. Then I cover both with a clean tea towel, snugged up, and let it go for several hours. I find I get a great rise from the starter this way.
Also, with my recipe that I use, think a bit more flour in the dough stage will give that smaller crumb and better oven rise.
I love watching your channel. Very relaxed, informative and real life.
Hi from South Australia! 😊 🇦🇺
Great video! Thank you ! Beautiful loaf ! I’m going to try your method and timing… I recently got the bread oven too. I got the same one as you , I also bought the white one to keep at our other home near the beach. I recently tried a stiff starter that you leave in the fridge it’s working well so far . I have my regular sourdough starter “Sassy”
Ok, this is just the best. I really hate following exact directions. So these sourdough "guidelines" are awesome. And.. scoring bread....in a few mintues that tastiness will be happily eaten up ! That's what counts❤
Great work!
I would love for you to do a video of showing how to do different types of starters!
Yes please to the starter video!!
Looks delicious 😋 ❤👍🏼
I found your TH-cam account about a week ago.. my husband and I are starting the process of moving out of a busy rural town to get some acreages either southern or northern MN I have watched almost all of your videos, they are so helpful. Thank you!
I tried to baking with a homemade sourdough before but it was never that good.. not a good rise and oven spring and then I moved and then it just died... So I found your channel by chance and I followed ALL your steps to making a good active sourdough starter... AND let me tell you!!! My sourdough has NEVER been this super active like the one I have now and the bread i bake with it IS FENOMENAL!! So thank you for your lovely, interesting and very educational channel 🙏
Wish I could add a picture of my very first artisan sourdough bread So you could see my beautiful bread 😅
Greetings from Denmark 🇩🇰
Looks delicious and beautiful!!
Can you do a video showing us how you make the butter? Love you videos!
love your old school eyeball and feel approach, totally how I grew up in the 70s as every mom had starter on the counter or in the fridge. This discarding of starter is foreign to me and goes against everything I know about sourdough starter. I'm now at high elevation 5500K and wanting to get back into sourdough, this time I'm going organic and USA grown
Steph, I enjoyed this video.🫶🏻
yes like that crumb too
I gave up on the scale as well and it started taking off for me. Sometimes trusting yourself is the best recipe.
Thank you so much for saying that if I didn’t have any fancy basket to just use what I have because I wouldn’t have a big this bread had you not said that.. and I’m not well and need it for my health. You’re such a blessing for just that statement of using what you have. I can’t afford parchment paper, so I’m just using an excess amount of flour on the bottom to protect it! We’ll see how it goes. Thank you, girl.
When we go on vacation I make sourdough with whatever they have in the Airbnb - usually just a crock from the crock pot with the lid and that’s it, it works out fine!
Thanks for sharing
THANK YOU FOR THIS VIDEO....finally a complete simple procedure. YES. You are a
fantastic Teacher....I am a retired College Teacher....I KNOW. Aria
Beautiful, can't wait to try this! We live in a high humidity area and have noticed that following weight measurements is throwing everything off. Question, How do you store your bread?
Thanks for sharing 😊❤❤❤👍🏼👍🏼👍🏼
I like your way, I want simple
Awesome
Thanks!
This was the video I needed! I’ve been growing a starter for two months but haven’t made bread because all the type A recipes had me 😵💫. I bake from the heart, by ratios and textures so I knew it was possible to do with sourdough, I just wanted to see someone do it first! Thank you for the permission to bake by feel. Going to start my first loaf right now!!
I am curious, would you use a more hydrated dough for pizza crust or stick with a closed crumb like this one?
Thank you other videos can make seem soo complicated ❤
I've been looking for that set at our Aldi and they don't have it! I've been tempted to see if I can order online! 🤣
The sibling death match made me hit the subscribe. 🤣 (I was going to anyway lol) so real and down to Earth.
This was so wonderful. I followed the recipe on NY Times and it turned out okay but was quite a process. I’ll follow your method now. One question with the salt tho - I have diamond crystal kosher which is not as salty. Are you using table salt? Thank you!
I do my dough the same way! I call it this:
1 cup water
1 tsp salt
2 cups flour
Add more flour slowly as needed til the bread clears the sides of the mixer.
If you want the bread faster, add more starter.
If you want to proof over night use less.
I measure and cook just like you! It irritates people and I have had to really TRY to measure for recipes on my blog, but I would much rather just dump and go!
You’re the BEST! I so enjoy watching your videos! ♥️♥️♥️
Haha yes people get mad at me too when being food anywhere because I usually don’t have a recipe, the blog and TH-cam helps me with that though!
@@HopewellHeights you do a GREAT job! ☺️
I made this and it came out perfect!!! Just curious can we store the dough in the freezer?
I feed very little stater with 1 cup water and flour until it is thick and paste.
Hi, thank you for the recipe and wonderful tips.
Q where do you buy the lids for your mason jars ?
Hi! I just found your channel. Can you do an in-depth video on how to store food long term. Thank you so much.
That bread looks great. Can I ask what kind of butter you’re spreading on at the end? It’s got a beautiful color
Loving your videos, I’ve made sourdough before several several years ago and just have gotten out of the habit so a friend of mine gave me a starter and I’m gonna start baking again, but I have a question for you. I’m also starting a Kiefer sourdough starter have you ever done that it looks amazing. It smells amazing it’s hearty and robust and I’m just so excited to actually bake with that and see what it taste like. Wondering if you’ve ever tried that.
Fancy has its place, but in the daily, no way! Love your attitude about sourdough! Been there, too. My sister’s like, “you went over the starter amount in your bread”?! I’m like, “nah, it’ll be fine”. Haha. Once you get the feeling of it all, you realize how relatively difficult it is to screw up! lol
Yes!! With a strong starter it’s sooo hard to go wrong!
Thank you for all this great information 😊 Will I be able to save my Sourdough starter if it smells like glue and the consistency is like glue? 😳🙄😒
Great video! Question - how do you store your sourdough bread after cooled?
Hi! I have the same bread proofer and I’d like to know at what temp you had yours set to when you were bulk fermenting. It would be extreme helpful! Btw, I’ve done your discard chocolate cookie and pancake recipe and they’re delicious!!
I love your Baking Schedule Option. I planned the morning baking, so I fed my stater at 7am then it more than doubled at 3pm.
But the stater totally sunk in the water:-( So I fed it again (3pm) which messed up my schedule. How should I do??? Thank you
Thank you. Why do you wait to add the salt, instead of letting it dissolve in the water before adding the flour?
I must know where you got that ceramic "lid" on your mason jar!❤
Once your starter is mature and your leaving it on the counter do you need to you discard half. I know you have to feed it often but do you discard each time you feed it
How long does the dough typically rest in the proofing box?
How long did you let it sit out after proofing before you put it in the refrigerator.
Have you tried the same recipe but with adding the salt in the very beginning? Does it make a difference?
How long between last stretch and fold until it proofs? Rough estimate?
Can you tell me what it is that you used to stir your dough with?
I have a question. Is King Arthur Bread Flour the same as wheat flour ?. I started my first sour dough starter yesterday at 5:30 p.m. and today, right now, it looks the same. Is that normal. ?
Does it have to go in the fridge or can it be cooked same day?
May I ask why you add the salt in later?
I just discovered your channel and saw the how to make laundry video loved it ...just a question about that video could u answer if homemade laundry detergent clogs "He" laundry machines. I saw other video and some claim that it clogs the machine could u clarify thanks from mom of 7 in Canada ❤
I use a HE machine and haven’t had any problems yet!
So interesting that people might need different temp of the oven or length of time. I have used a recipe that says to start at 500 and then lower temp. I find my loaves hard and to dark on the bottom. I tried a shorter length of time but I didn't think about the temp I will try that. I really love and have had no trouble with a whole wheat honey loaf, its so soft and great for sandwiches. I really want to try and make it a larger loaf because it is a bit on the small side. Any idea how to increase the ingredients? I am thinking maybe 1 and a 1/4 or even 1 and a 1/2. Would there be any cons to doing that? My kids just want largest sandwiches who can blame them. We did a grilled cheese and tomato cheese toast and that was outstanding.
The step by step was wonderful. Talking about how things look and feel is actually how I think too, never really get the weighing because just the flours alone are all so different.
I made my first loaf of sourdough today after building my starter from scratch. Yesterday when I mixed my dough was day 8. I think I overproved a little as my unbaked loaf wasn’t as firm as yours looks. After baking, I sliced it after it cooled completely. It seemed a little dense but it was very delicious though.
it should improve over time as your starter continues to mature!
@@HopewellHeights I rewatched your process of making the sourdough artisan loaf last night and I believe I also had my dough a little more wet than yours. I will add more flour until it looks like yours. Thanks for the time you take to create these detailed how-to videos. Your troubleshooting video helped me see my starter was too liquidity and I needed to keep it dryer and thicker. Also I had no idea you could leave just a little starter in your jar to store in the fridge between feeding and baking. You cover it all!
I have received starter from a friend. I made levane and it doubled in size but still did not float. I tried a recipe and it was way too sticky. What am I doing wrong?
What type of flour do you use?
Do u have a recipe for sourdough pizza crust???
I started my sour starter 7 days ago and I followed your blog for instructions… however my starter isn’t bubbling 😢and I moved it to a warmer area in the house. It looks like day two… no mold no foul smell.. what do I do??? I looked in the internet and no help. Please help any advice