The LAST Sourdough Bread Recipe You Ever Need
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- เผยแพร่เมื่อ 27 พ.ค. 2024
- This is the best and most complete sourdough bread recipe You ever need, consistently rewarding you with world class beautiful and tasty sourdough bread every time. Everything is done from scratch, explained in detail, easy for you to follow leaving no questions unanswered. This masterclass looks at the recipe as well as the why behind it. That way you know how to adapt when things go sideways.
Recipe for the dough in the video:
- 400 Grams of all purpose flour at 10% protein
- 100 Grams of whole wheat flour
- 325 Grams of water (65%). If you have 12% protein flour, consider 70% water.
- 100 Grams of rye starter (20%)
- 10 Grams of salt (2%)
Regarding the coil folds a couple of you have asked how many should be done. Don't stress yourself about it. You should coil fold whenever you see your dough flattened out quite a lot. I have a no-knead video where I skip them completely which is great if you don't have time: • The Last NO-KNEAD SOUR...
Written version of the recipe: blog.the-bread-code.io/recipe...
Flour I am using:
Blog article on different flours in Germany: thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: thbrco.io/rewe-aurora
Mulino Padano 15% protein: thbrco.io/mulino-flour
Strong whole wheat flour: thbrco.io/whole-wheat-flour
Follow me here too:
Github: thbrco.io/github
Instagram: thbrco.io/instagram
My blog: thbrco.io/blog
My website: thbrco.io/homepage
Reddit: thbrco.io/reddit
Subscribe to my newsletter: thbrco.io/newsletter
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Support me/Merchandise:
Get my starter Bread Pitt: thbrco.io/my-starter
The bread themed T-Shirts/Hoodies I designed and wear: thbrco.io/bread-shirts-hoodies
Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Digital kitchen scale: thbrco.io/kitchen-scale
Dough scraper: thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
Oven gloves: thbrco.io/oven-gloves
pH meter to check acidity: thbrco.io/ph-meter
Weck starter jars: thbrco.io/weck-jars
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-t...
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
Chapters:
0:00 Intro
1:17 Tools required
2:03 Flour composition
3:55 Autolyse
4:53 A note on your starter
6:23 Incorporating your starter
7:44 Fermentation table
9:03 Adding salt
12:20 Windowpane initial kneading
13:20 15 minutes rest
14:20 Bench kneading
17:30 Extracting Fermentation Probe
19:00 Coil fold
24:30 Fermentation probe ready
24:54 Banneton preparation
25:24 Preparing for shaping
25:55 Shaping
29:30 Proofing stage
31:40 Freezer hack
33:30 Baking in a dutch oven
34:20 Baking without a dutch oven (preferred)
35:20 Scoring
36:30 Baking
37:20 The result
38:50 Tasting
39:30 Outro
#sourdough #sourdoughbread - แนวปฏิบัติและการใช้ชีวิต
You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: thbrco.io/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!
Thank you for the book, I have been following you for a while and watched many of your videos, I find them entertaining and informative. I do have a question, in your short written instructions to this video you mention to Autolyse the dough but in the book that I downloaded you said that you do not Autolyse that you Fermentolysis instead. Can you help me with this.
Gluten tag! Du bist urkomisch!
Bravo, sir, bravo. Now I am forced, due to my utmost respect, to purchase your tome. 🤣
For people in the US, King Arthur organic bread flour takes 350g of water per 500g of flour 😊👍
Two breads into sourdough baking and would call them both a flop. Then I find the most amazingly charismatic german on TH-cam and third bread is all of a sudden perfect!:D Thank you so much! - such a great teacher.
Awww. Thanks a bunch! It was you making them, not me.
I have a starter that my mom got from an Oregon State historian back in 1985. The historian had it from her family, who brought it with them by covered wagon from the East Coast, all the way to Oregon Territory, so this starter is probably nearly 150 years old. I thought my mom didn't have it any longer, so when I recently asked her if she still had it, and she did, we were both skeptical that it still worked. She took it out of the fridge and thought it was dead, but I told her to leave it out on the counter and wait. Sure enough, it still works. It took me two months of feeding it once or twice a day to bring it back to life, and now one of my greatest joys is popping the lid and smelling that amazing fragrance. But the recipe I tried left me disappointed until I watched your video. I followed your instructions to the letter until I realized I needed a banneton (I had never heard of one until now!), so I did what any resourceful female diesel mechanic who also happens to love messing about in her kitchen would do -- I made a banneton out of cardboard and lined it with a dishtowel! It worked like a charm until I went to tip the dough out onto my scorching hot baking sheet. The dishtowel wasn't secured to anything, and it obstructed my view, and when I pulled my "cardbanneton" away, my beautiful dough that I had painstakingly formed and strengthened and stretched was laying in sweet repose on the baking sheet, center stage, UPSIDE DOWN. In the amount of time it took for a squeak of dismay to escape my lips, I realized flipping the dough over would be more damaging than leaving it be, so I shrugged, scored the underside which was now on top, and "sent it". For being a "mistake loaf", it came out of the oven looking absolutely beautiful. I am currently waiting 2 hours before I dare cut it open, which is cruel because it smells heavenly, but wait I will, and I can't wait to try the process again with the new banneton kit I ordered online. The only thing better than baking bread is sharing it with friends, and I have well and truly caught the baking bug. Thank you for all the excellent information and instruction. I'm looking forward to becoming the baker I've always wanted to be but never knew how. Again, thanks!
This truly is the best video on sourdough. I'm an amateur home baker in a hot and humid tropical country, and no matter what recipe I follow my dough turns into a sour sticky mess sticking to everything and I'm scraping the heck out of every dish and finger and countertop that I was just going to give up.
UNTIL. THIS. VIDEO. My dough today was silky, stretchy, didn't tear, miraculously didn't stick to my fingers, and came out in one lovely lump from the dish. I was so happy and actually wasn't even surprised because you explained every step and factor so well that I knew how to work with it (while caring for my baby, sending my toddler to school, naptime, activity time, feeding time, outdoor time and bedtime) and my dough IS. STILL. BEAUTIFUL. WOW. I'm so happy and so grateful. You are the sweetest geekiest baker and the world is a better place because of you. 🌈💖
Wow. Thank you for the kind words. That's truly appreciated. Thank you 🙏🏻. Please contact me with questions at any time. Thanks again.
@@the_bread_code thanks for your reply! 😊 Actually yes I did have 2 questions, pardon me if I missed them in the video because I went through it a few times but couldn't find the instructions:
1. If I have proofed it in the fridge, how long do I need to freeze it for?
2. How long do I need to bake it covered in my French oven pot before removing the lid?
Thank you!
From an engineer to another engineer, your spreadsheet has instantly improved my mood today. I feel better now.
I second that
Moin YunJi. Thanks a bunch that means a lot. It is not the perfect spreadsheet, for sure. It is just rough timings :-).
@@the_bread_code Have you shared a link to the table somewhere?
Where is the link to the spreadsheet?
@@blaah52 docs.google.com/spreadsheets/d/18jeeaXbu61j7D2d1bIynj8eJUp5qrXpq-oq-HjkBZj8/edit#gid=0
Using the dough extraction as a gauge of the fermentation period is brilliant. It's the single best tip I've found to produce very consistent results.
I'm SO glad I tried this recipe. FINALLY, after years of inconsistent results with various recipes, this one really works, every time. I've made it each week for the last four weeks and each time, the bread comes out picture perfect with excellent oven spring and a beautiful "ear". The crumb is open and the taste is excellent. Hendrik, I can not thank you enough!
OMG you Germans are so precise, so accurate.... I just love the way you explain everything into details. Thank you! You are the best. :)
Moin Ana Krstic, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
I need a German girlfriend
@@angellohector 🤣
Wo sie recht hat, hat sie recht!! ;-)
;-). But it seems to be a good idea to be precise when baking bread. I´ve been baking bread for about two months now and started with sourdough right away. Believe me- there are not many mistakes i did not make so far.
Thx for this great video. Everyone published is a great help.
This is one of the best videos on making sourdough bread.
Thanks so much 😊
The best advice I've read...
"it is not the recipe you are mastering, but the understanding of the fermentation"....
& when you think about it that's the key to it all
What an amazing comment and so true!
This is a beautiful video! I am so delighted to have found you, I learned exactly what I needed!! I am 100% ready to get baking!! Thank you so much and you made it fun 😊 ❤
Thank you so much for your informative and fun videos! Understanding the science and reasons behind the recipe is fundamental to a successful bread and has allowed me to adjust and modify as needed. Love your videos!
I can not express enough how grateful I am for helping me bake the best bread! I have tried so many recipes and watched dozens of videos and thought I won’t be able to ever make it as in the videos. But you advice in this and your other videos helped me tremendously. I managed to get a great crust and the taste is exactly what I was looking for. Thank you and keep up the good work you are doing for us!!!
Thank you so much for this video! I've been a home bread baker for months now but I still couldn't get the results I wanted. I had so many questions, and you answered them all! I've just spent an hour watching your video and made 5 full pages of notes haha! Now I understand what mistakes I've been making all this time and I'm definitely going to give this recipe a try. Thank you so much! Great content! Greetings from Poland! :)
I think its so cool that you take your starter with you on travels. Adding flours from other countries has got to add so much diversity to the organisms living in your starter.
Learned so much from this video. My loaf just came out of the oven and it's looking gorgeous! Thank you!
Thank you.. I've watched this video 10 times! Of all the the sourdough sites available, you are my favorite!
Moin and Gluten Tag John, you are most welcome! Feel free to reach out with more questions! Happy baking.
Come on, you're such a good teacher. Can't thank you enough for that. Greetings from Poland, another rye disneyland.
Cze Maria. Thank you very much! Appreciated.
THE youtube film I have been waiting for for years, answering almost all my issues with sourdough, thanks so much!
Been hearing so much people explain the fermentation process of an artisan bread and I don't think there's a better video than this. I like how you explain WHY you do what you do and the tips for knowing when to proceed to the next step. Great video and I LOVED that spreadsheet, helps a lot. I'd put a hundred likes if I could. Greetings from Argentina :-)
Thank you a million times. I was soooooo nervous about doing my first sourdough bread but I followed along exactly as you described and produced an amazing bread that everyone said looked like magazine pics. Lol. You made it easy to follow and fun, in spite of my jitters. Onto my second bread now. :-)
Easily the best tutorial I've tried as well as the best sourdough I've ever made! Thanks Bread Code!
Thank you very much. Cheers!
Thank you for all the time, effort and attitude invested in this channel and your book. All the best!
Wow, your tutorials are nothing short of amazin, I Love to watch them. You're an inspiration :)
You rule! Thanks for doing the endless experiments for us! This is why you’re a great teacher !
Thank you very much. That truly means a lot!
:)
This is pretty much the same process I ended up using after hours of research and many, many wasted hours and loafs I was tossing. Wish this had been out earlier!!!
This is the only instructional video and recipe needed! Just pay attention to what he says at 5:22 about the acidity of the starter. If you have any suspicion that might be the case, e.g. it is *super* sticky after fermentation, and doesn’t hold the shape when shape it. To heal your starter, you really want to feed your starter with a high ratio, if you only feed it once a day. Up to 1 to 10 to 10 for a 24 hour feed (5g starter, 50g, 50g) even, and repeat that for a few days!
Moin Flo. 100%, thanks for pointing that out. Yes, you are right. This is where many people do a mistake.
I think this is my problem. I guess I'll spend a few days fixing my starter.
Thank you so much for your videos, website & book. You are my go-to in my new breadmaking journey 🙌🏻
Excellent video! I’ve struggled with trying to make a perfect loaf. I believe this video and all the tips is going to help me. Thank you!
One of the best sourdough bread guide out there. I've baked through at least my own weight in flour and I keep coming back here to keep myself grounded. Thank you!
Really appreciate your detailed instructions and explanations! Also the fact that you mention how different temperatures affect fermentation (folks in the tropics often get left out!). Pls keep the videos coming! Appreciate your German humour too :)
Moin Sharon. Thanks a bunch for the nice words. Which humour? We Germans have no humour 🤣
You are the best teacher I've found on sourdough bread making! I keep rewatching and learning more and more each time!
Thank you so much for your wonderful video and explanation! I am new to sourdough and have struggled with the firmness of my dough. I feel so much better equipped after watching your process. Also I love the tips you give such as use a pot to mix it in. Looking forward to some awesome bread in the next few days. Thanks so much (from Sydney, Australia)
Mal ehrlich: Man kann schauen, wo man will, geile Rezepte gibt es überall. Aber niemand erklärt das so ausführlich, nachvollziehbar, sympathisch und humorvoll, wie DU. Super! Ich bin von Deinem Kanal und Deinen Backergebnissen begeistert. Weiter so!!! Liebe Grüße aus Zypern!!
Let's be honest: you can look wherever you want, there are great recipes everywhere. But nobody explains it in such detail, understandably, sympathetically and humorously as YOU. Excellent! I love your channel and your baking results. Keep it up!!! Greetings from Cyprus!!
Thank you very much. This really means a lot!
You seem like a really genuinely nice person, great videos and keep it up, you're doing a wonderful job!
Ciao Giovanni, Grazie. Well we Germans aren't that nice 🤣. I am trying 🤣
Ahahah you're doing great man, I've been binge watching your videos since yesterday, great content
Thank you, thank you thank you. your descriptions are so clear and logical. I love them so much.
I'll be attempting this tomorrow. I just love your videos. They are phenomenal. I am learning so much. Thank you!
I have been watching lots of videos on how to bake sourdough bread and this one is BY FAR the best! Like you say, knowing WHY is so important. I’ve always felt the same way about everything because if you don’t you’re only copying and then it’s down to luck if you get a good result! I’m preparing a dry starter and can’t wait to bake according to your instructions. ( and no need to apologise for the ze German English, being Norwegian I learned both languages in school and you’re doing great 😊 ) … and who knew a German could have a great sense of humour as well 😉
Thank to you I finally managed to bake a great looking bread loaf - I am really proud of myself :). It not only looks really well, but also tastes fantastic!. I would never do this If I wouldn’t follow your instructions. You’re a great teacher 🙏🏻.
Thank you. Glad it worked out 🙏🏻
Great video, answered so many of my questions! I will be definitely watching your other videos! Thank you
Moin Mina Andreeva, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
One of the very best videos I have seen on sourdough bread. Thank you!
I’m still a newbie but this instruction and formula produced my best loaf yet! Thanks!!
Moin Amy. Awesome, that makes me very happy. Happy baking!
I think this is the best of your videos--and the other ones have been excellent. As a scientist I love your engineering background. Knowing why things work is so helpful. Love the freezer hack and the oven hack that you have presented in earlier videos. This video is just so detailed and complete--it really is all you need to start baking bread. Thanks for all your hard work. Danke.
Moin Ed. You are most welcome. Glad you liked the video. It is a little long and overwhelming for some hehe. I also added some chapters just so people can skip in advance. Feel free to reach out with questions at any time. Happy baking!
I just finished watching your video and think I can do it. Thank you. It’s a great tutorial!
One of the best explanations on the internet. You really make it simple to understand. You blog is a wonderful resource as well.
What a really friendly and encouraging video this is. The Why is what takes this explanation and demonstration to the high level of a master craftsman passing in skill and knowledge learning. Well done and thank you.
Thank you very much 🙏🏻
After trying a couple of how to videos on Sourdoughbaking i stumbled upon yours and now i finally get the rise and quality i want. Awesome!
Awesome. That truly means a lot 🎉. Happy you get that oven spring. May ze gluten be with you.
Thank you for your videos! They are really great. I love that you go into the science of what you are doing.
Hendrik, thank you so much for the video and also for having it written out via the link, extremely helpful! The additional details you explain are just what I needed. Also your spreadsheet and flow charts are AMAZING! Tausend dank!!!
Glad it was helpful! My pleasure!
This video was so helpful, I've watched countless videos, made tons of loaves of sourdough bread, over the last 10 years. But if I had watched this one first, I would have never needed to watch another one, and saved myself from so much trouble, and so many mediocre loaves! Thank you! Also, if you use a permanent marker instead of a rubber band it's easier and washes right off of glass :)
Moin Audriana. Thank you for the nice words. Truly appreciated. Also great idea on the permanent marker :-)
Great lessons so far. And the Expo Dry Erase markers are great on glass jars, wipes right off with your fingers...
I've tried both and prefer rubber band.
Your comment greatly encouraged me, because I plan a massive sourdough baking experiment once I get moved back to my hometown for retirement. Am prediabetic, and using sourdough has helped me maintain lower A1C numbers. 👍
I've baked a lot of sourdough over the past year lol but following this method gave me the best result so far. The 1-5-5 portion for sourdough does go a bit slower than 1-1-1, but the bread was more tasty. Thanks for the knowledge!
Wonderful bread making video. Will give it a try. I am learning so much 👍🏼
this was an amazing video. answered soo many of my questions. i think this is one of the most complete sourdough baking videos to date
This is the best video on sourdough bread making, I've seen. Thank you, thank you, thank you. I'm forever a true fan.
Moin Lori. Awesome. You are most welcome. Your words made my day. Cheers.
another day done then, as I make mine her words, 7 months later :) thanks
I agree about the rye flour. I’ve found over the years after growing many starters that rye has the best flavor. I’ve also noticed that people who don’t like rye bread don’t dislike the rye flour starter. My husband hates rye bread (sacrilege!) but he loves the bread made with a rye flour starter. So to anyone here afraid of rye flour, don’t be! It’s yum!
Also studies have shown rye flour is the best so definitely use rye
I asked him that question just now and see your or comment. My husband hates rye also. So, your saying that the flavor of rye in the starter doesn’t permeate in the bread?
@@SparkyOne549 yes. He says he cannot taste the rye in the starter. I’ve even used rye flour up to a quarter in the recipe and he cannot tell.
I like the rye starter because I feel like it’s a stronger starter, or that’s what happens for me. I live in a very humid climate so I need a strong starter that I don’t have to feed 3 times a day. Lol
@@dia9491 Nice! Thanks. My guy is the same. I also need to use rye in my starter because of a cooler muggy climate, and my starter is sluggish. I use 50/50 white with whole wheat and it still struggles.
I use ray flowrer for my starter to do do sour pizza dough and its so yummy
Thank you so much funny german dude! After watching a bunch of your videos I have baked my first pretty bread. Your comments about how this and that should look was really the most helpful so I could get the right feel.
Really great video. Thank you! Your enthusiasm is contagious
Best tutorial I've seen on sourdough bread making yet. I just made my first loaf using your recipe and it actually looks as good as yours. Thanks SO much for posting it. I love baking sourdough (normally use a different method) and now I have two great techniques I can use. I could not believe the oven spring on this dough. It took almost 7 hours for bulk fermentation but the proofing was done in 2 hours and after some technical difficulties due to a faulty ceramic baking dish and the smoke alarm, it went into the oven and did just great. Beautiful! Can't wait till it cools so I can taste it.
Thanks Leslee. Truly appreciated!
This is an absolute WEALTH of information, thank you! I've been struggling with my starter acidity and with getting enough rise in the bulk rise stage and your videos have truly helped to improve my loaves. Many, many thanks to you and your channel. Happy baking!
You are so welcome! Happy baking to you too and may the gluten be with you.
He has talked about the starter acidity but Im not sure I understand. When he says to feed the starter 1:5:5, is that so our starter doesn’t eat up the food too fast? Like we make our bread BEFORE our starter falls back down (And has that fermentation smell)? I’ve watched lots of his vido3s but not sure I one hundred percent I understand starter acidity 🙏🏼
@@alexandraison6429 Yes, I think you have the right idea Alexandra. You have yeast and bacteria in your starter. Both are eating the flour. The yeast produces carbon dioxide gas and makes bubbles. The bacteria produces acid, vinegar at room temperature. We feed the starter with 5 times it weight in flour so that there is not too much acid (vinegar) when we have enough yeast to add to the dough. Hendrik has given the clearest explanation about managing the fermentation of starters and sourdoughs I have ever seen. I am not there yet but I think that understanding how you are balancing the growth of yeast and bacteria to get good aeration from the yeast and good flavor from the bacteria without letting the bacteria go too far and ruin the aeration is the key to making a great loaf of bread. You have to do this by watching your starter and your sourdough. It helps to know what you are watching for.
I do want to thank you for all your information and details. Very helpful
Only when you have tried and failed can you appreciate all the attention to detail this video provides. Danke shön! Dankie!!
Made my second sourdough finally i can do a coil fold and my bread looked a whole lot better than the first 😊 thank you for all the tips on understanding sourdough!
Moin Jane. Awesome. That truly means a lot. Also glad you had a great loaf. That keeps me motivated 😎
I've made 3 breads with this recipe to make sure, that my bread wasn't so good just by accident. And yup, the 4th is right now in the oven. ;) Thank you!
Really helpful videos. That’s for posting with such detail and many of the why’s answered.
Glad you enjoyed it!
Your videos have changed my life. As a beginner they have been absolutely invaluable. Thank you from Canada! :)
I've made dozens of loaves of sourdough bread since the pandemic started, but this recipe made the most beautiful loaf ever. I just took it out of the oven and haven't tasted it yet, but it looks perfect. Thank you for the recipe and the video. The only instruction that wasn't listed in the recipe or the video is the starting temperature when the oven is preheating, but I could see that it was set higher than the baking temperature so I preheated at 260 celsius. Thanks again.
Hi, i'm a passionate bread experimentalist :) You are great ! I watched a lot of videos and attended online classes until now but you have a special way of presenting the process so that i watched your videos from start to finish with joy. Thank you a lot !
Moin and Gluten Tag Dan Alexa, you are most welcome! That means a lot. Feel free to reach out with more questions at any time! Happy baking.
@@the_bread_code Sie haben klar ein Fan. Was fur mich interesant ist ist das Sie fur mein Hertz sprechen. Ich muss auch ales verstehen bevor ich es mache :) und experimentiere auch gerne. Ich habe auch ein dafur gebasteltes Ofen. Von Grund ab, nach 2,500 jahre alte Plane. :) Mein deusch ist nicht si gut.
@@aldalification danke! Dein Deutsch ist ja aber fast besser als meins!
Perfection! Thank you for this master class!
FINALLY got this right. My times were a bit off due to humidity and temperatures, but the end result was a PERFECT loaf. Thank you so much for taking the time on these videos. It was a game changer indeed!
Thanks so much! I finally have rise in my bread!! Kneady Woman Baking
Awesome! You are most welcome. Cheers!
Really enjoying the music in the middle of the video. Was also nice to see that a wonderful bread can be made at 65% hydration.
Moin Jonathan. Thanks a lot! Love reading all your comments, truly means a lot!
🍞 Vielen Dank! I am new to the sourdough game and this video has definitely lifted my game 🙌🏼 I just love the precision ❤️
After so many failed to raise your video made all the difference perfection!
Thank you. I would post a a picture if I could. This is the loaf I have been trying to make for the last couple of years. Thank you.
Awesome. That's amazing. Glad I was able to explain it. Happy baking 🎉
I just fed my starter and I’m going to give this a go today. I’m hoping I get a good oven spring in my ceramic cloche. 🤞 thank you for an awesome tutorial!
Moin Liz. Awesome! How did it turn out? Also - you are most welcome. Happy baking!
@thebreadcode I used high protein flour so I increased the hydration. It’s very hot and humid where I live and my dough was bubbly and rising really fast. Even in the freezer it kept rising! As a result, my loaf spread out a bit in the oven The crumb was beautiful though and everyone in my family loved it. I’m trying another one today 🤞
Thanks for ze written instructions - very handy
Vielen vielen Dank!! My first loaf turned out very well. Such a rewarding experience. Thank you for taking the time to produce such a detailed easy to follow video 🍞🍞🍞🔥🔥🔥
I so enjoy your processes I’ve been making sourdough for several years now but with inconsistent results, it’s so helpful to hear your tips to understand what I need to pay more attention too. Thank you!
Moin Nancy. Thanks for the nice words. You are most welcome. Cheers!
How thank you so much I’ve been buying my bread from the bakery in Newport Beach call right and they share their starter with me but I took a taste of the starter and he’s very interested in it has a little soreness and has a little bit of a great feeling to it the color is also very beautiful nothing like my starter so I was hoping that maybe you can share a little bit of why the starter is a different
I was thinking that they may’s soak the greens after they grind them because the texture salsa difference little grainy with a little tiny pieces of kind of a whole wheat like if they grind grind the weeds and then they so cute and they use it as part of the stock is that possible
I just want to take a second to thank you, I have been trying to make sourdough bread right since the pandemic started. Your videos are so helpful that I finally got it right it looks amazing. Thank you so much
Thanks Joe. That means a lot. Happy baking!
I just want to take a second to thank you, I have been trying to make sourdough bread for quite a while but never get it right until see your videos and it was really helpful as you explained way better than so many other videos I been watching! “THANK YOU” so so much!❤️❤️❤️
@@brendanewton6298 Thanks Brenda. You are most welcome!
Wow, looks amazing. Can’t wait to make my own.
Your videos are brilliant and so much fun to watch. Thank you !!
I've watched a lot of sourdough videos lately in preparation for making my own starter and beginning my breadmaking journey and I have to say that you have included information that is either lacking or explained in much less detail in other videos and tutorials that I've seen! Thank you for your thorough explanation of everything and for your spreadsheet information! :)
Gluten Tag Kentigerna. Thanks a lot for the nice words. If you ever have questions regarding sourdough baking please feel free to reach out.
@@the_bread_code Thank you very much, I will keep that in mind!
I totally agree!
Finally made my very first sourdough bread using steps. 3 failed attempts learned my lesson but did it. I baked without the dutch oven so the tip here is very helpful! I just had my sourdough in garlic butter sprinkled with some cheese its soooooo delicious!
Moin Jane. Awesome, glad this video was able to help. That means a lot :-). Cheers from Hamburg.
Great explanations...I’ve watched quite a few sourdough presentations and this one walks a perfect line between analytics and practicality. Look forward to giving your recipe a try this weekend. 🇨🇦
The most efficient and didactic instruction on sourdough bread recipe! I wish I could send you a picture of the final result. Spectacular! Thank you!
I’m waiting - love this channel as it’s helped me so much!
Moin Fotomom. You are most welcome. Hope you enjoy the video. As always, feel free to reach out with more questions. Happy baking!
I’m a new sourdough baker, have had some good results though not consistent. But I spent this weekend with your videos and figured out my problem. I think my starter was too acidic which no one else has mentioned. I fixed that and recalculated the water based on my flour protein and I had perfect results, my first ear! Gorgeous loaf with great crumb. Thank you so much! Your videos are so thorough and helpful. And you have a great sense of humor too!
Moin and Gluten Tag Cheryl Francisconi, you are most welcome! Feel free to reach out with more questions! Happy baking.
This is exciting to hear. I'm having similar troubles. Plan to work on this recipe tomorrow to see if I can fix my troubles.
Very nice and useful video. Thanks a lot!
You are the best instructor ever, thank you soooo much, it is very inspiring and helpful, Lara
I rewatch your vidéos like if they were episodes of a tv show 😂 and every time, even if i know it already, i am like « lets see how this dough will turn out?? »
😄😄😄 thank you from France !
Bonjour Marthe. Haha, thanks a lot. I also added some chapters so that you can skip ahead to the areas that interest you the most :-). Feel free to send questions my way. Also - make sure to watch my upcoming video, it will feature something inspired by France!
Haha, binge watching Bread Code!
Thank you thank you!! Now if I could just be patient and proof my bread for long enough :)
Moin Kati. Haha I feel you, that's always a problem of me too. I just want to eat it right away. Waiting for it to cool down in the end before slicing, what a torture!
You are an extraordinary, detailed oriented presenter. Thank you so, so much for sharing with your viewers.
Really good video on shaping dough and process of making sourdough! Thank you!
I just pulled the water out of the oven and the loaf looks amazing. Thank you for all your attention to detail, it has made all the difference between this and other previous attempts.
One thing I did to make it slightly easier:
I cut one piece each of cardboard and parchment paper, both about the size of my baking stone.
When the banneton came out of the freezer I turned it out onto the paper which was on top of the cardboard. After scoring it was simple to slide the loaf and paper onto the hot stone which was still in the oven, eliminating the step of moving the hot stone in and out of the oven.
Moin Lawrence. You are most welcome. Yes that will also work. I am just a fan of no parchment paper hehe.
Thank you for such an informative and thorough video 😁I also loved the dough spanking 😂
😂 my pleasure
@@the_bread_code been using your recipe and technique the last couple bakes and as a beginner to sourdough, it helped me gain a lot of confidence and I went and got some proper bread making tools like a banneton and a lame :) thank you for making learning how to make sourdough accessible to the home baker who was mainly inspired to try because of the pandemic. I’m hooked now :) off to work on loaf 11 :))
Thank you so much for your precise, detailed instructions and excellent demonstrations. I have been at this for over a year with many satisfactory loaves but I had been unable to achieve the fully open crumb, sourness, and oven spring that I wanted all in the same loaf. I followed your high hydration dough recipe exactly and on the first try achieved the best loaf ever that met all of my criteria for success! I haven't even used all of your resources yet --like your excellent charts but I'm confident that now I can look forward to many more superb loaves! Danke!
Thanks for an incredible video. Very clear explanations and love the answered "whys" I have been asking why since I was a kid.
Moin Pat Salvant, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
It's just perfect every time 😍
Moin XE Cutioner, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
I just wanted to say thank you so much for this - after nearly 9 months of baking sourdough with mixed results (generally OK but a little flat), I used this method today and it is probably my most beautiful loaf so far, and first time on a new method. I did find it quite a bit stickier than yours and that it flattened quite quickly, but I know some things I can improve on - will take the starter out earlier, will be more strict about the ratio when feeding the starter (I always do 1:1 flour & water but with the starter itself it's a bit more guesswork) and also my starter is on white flour so I need to change his diet I think... hopefully the ratio in particular will make sure the hydration/consistency of my starter is more like yours, so it might not end up so sticky. And I'll practice!
Moin Imogen Pelham, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
@@the_bread_code Hello! I'm back with a question. Last time I used this, I corrected everything I hadn't done from before (starter was out for a couple of days before aking - fed daily, at right ratios, with rye). But that dough started *super* sticky and was almost impossible to handle. Coil folds were super hard as it was sticking to the bottom of the box, etc. I kept a good eye on my probe - it's possible it might have gone slightly over, but given it was really hard to handle beforehand too, do you have any tips as to what I might have done wrong in the first stages?
@@imogenpelham8010 Hi Imo! May I guess at a few things to look at: are you using the same types of flour as in the video? Some flours are "thirstier" than others so soak up the water faster - this process can also by slower depending on the temperature of the dough mix. My favourite tip for baking is wait longer - if you're not sure, wait. (this flies in the face of the over ferment advice above, but generally works really well for me, as I am in a cold spot so i often adjustmy times accordingly). If you find/found something else works please let me know, just learning myself.
@@timra22 Thank you so much, Tim! Last week I tried The Bread Code "no knead sourdough" (though I did include some coil folds...). The instructions there are to autolyse overnight, and it made a huge difference. Having seen that, I now feel like all prior autolyses have not autolysed properly/long enough! And then conversely I'm pretty sure I've been overfermenting - again, in the same video, Hendrik advises the amount of increase you're looking for depending on your flour's protein content. I'm in a place now where my breads have a nice bit of rise but I'm just short of that nice extra height. Any other things you've found help (or hinder) please share!
The “why” is so important to me, too! I learn so much better that way! Thank you, can’t wait to try this!
You are so welcome!