While unloading my dishwasher about 10PM I discovered this beautifully warm, moist environment just sitting there. I let it cool off until it was just nicely warm and placed my bowl with my dough in there overnight to bulk ferment. The next morning it had risen beautifully. I then checked on line and saw this was a method many use for proofing dough. Always something new to learn after 73 years.
The WHO notes that bacteria are rapidly killed at temperatures above 149°F (65°C). I run my dishwasher on 70°C cycle so after emptying the clean dishes my bet is that it's probably safe to use it for this purpose.
Thank you again. I have watched all your videos and learned so much. I have been feeding my Dodi and not baking. I do this for my grands. I got a call requesting more, so I took another crash course just as a reminder. You are awesome. Too bad we can't hit like each time we watch you. You would have had at least 4 from me.
Hi Bettie! I created a starter I named "Sour Joe" and on day 9, with a vigorous starter, tried this recipe. IT WAS FANTASTIC! Gave a buttered piece to my wife, we agreed "Best sourdough ever!" Nothing we had ever purchased compared to the tangy, crusty chewiness of this. I cannot see failure following these procedures. Thank you! We are having a lot of fun and enjoying the results. The banneton basket does really help create that "artisan" appearance, and I think it adds much to the crust on top. Can't wait to try more.
I watched quite a few videos on making sourdough bread and was impressed with yours the best. My first loaf turned out Delicious!! My second loaf is in the oven right now. I had purchased a loaf of sourdough bread at a local bakery that was quite pricey, but tasty and my husband said it could be my target to make it taste just like theirs. When I took my loaf out of the oven, let it cool and then sliced it, my husband said, "I think you've come pretty close!" I attended a cooking class last year and was given a 90 year old sourdough start. The instructor had had it for 40 years and the guy he got it from started it 55 years before that. We've made a few things, but this was my first attempt at bread. After a few more loaves, I'll be excited to share it with family and friends. Thanks so much for the great recipe and video so I could be successful in making my first sourdough bread!
This recipe is absolutely the best for beginners. I only started my sourdough journey a week ago, and all breads turned out disappointing. Then I tried this recipe two days ago and the bread was amazing. I just baked my second bread using this recipe. Thank you so much!!
I followed this precisely. Checked that it was just right for the oven, turned it out on to my baking parchment and it "spread". Not a lot but still didn't sit quite as "plump" as yours. It's in the oven now so we'll see what happens but this is the closest I've ever been to success with a sourdough so I'm really encouraged even if I haven't yet perfected it!
I just used your sourdough starter recipe to ‘fix’ the starter that wasn’t starting. Your recipe worked like a charm so now I’m going to make the bread. You have given me the confidence to try this again and I’m sure it will turn our. You’re a GREAT teacher and I love that your videos are to the point.
Glad to see you getting away from the danger of the heated heavy dutch oven! To further simplify I suggets you try using a lighter weight stainless steel bowl instead of the heavy dutch oven. I did side by side tests, inverting them cold upside down over my loaves onto either a pizza stone or preheated shallow skillet and got identical results. Less danger of burns and removing the cover gave great crust on all sides.
I have come back to this recipe three different times in my life and every time I get a perfect loaf! Thank you so much for your video, this tutorial and recipe is excellent! I never get to the more advanced recipes because this one is just so darn delicious and easy.
Hi Bettie, I I have to let you know that I followed your instructions to the T for the sourdough starter and also this beginner no knead sourdough bread and I have to tell you, it turned out superb. Thanks a lot for your detailed information!
Hi Bettie!!! I made this sourdough last weekend, and it came out incredible!! This was my FIRST TIME making bread ever, and it was perfect!!! I watched your series from beginning to end, and I can't wait to watch more of your videos!! You are a wonderful teacher!! Thank you so much!!
OMG, Baker Bettie I made my first no knead SD boule based on your recipe! The ear is so pretty! Thank you for sharing your recipes. I am also making you’re SD loaf that’s in the fridge to see which one we like best. I am following your directions implicitly and I am amazed that your recipes for SD are working better than the SD recipes I’ve been following from a beginner’s bread baking book!
I'm loving this recipe... Actually making it right now. For someone who is just starting on sourdough, pay special attention on how she's shaping the dough (I also recommend you to see other videos if you don't clearly understand how to do it) because is very important in the baking process. So far is the easiest recipe I've seen (I've seen SO MANY sourdough videos) but you have to fail a couple of times and see a bunch of videos to understand where did you made a mistake and find this easy!!
Best recipe I’ve used! You made it so simple, I’ve ruined so many breads and wasted so many ingredients in the past I had given up. My bread is proofing and so far so good. All went to plan and it was so easy! Thank you!
My first sourdough try didn’t turn out that great but then I followed this recipe and the bread came out so perfectly! I’m honestly so in love with it and so thankful that I found your channel and this has worked out so well! Thank you so much Bettie!!
Great instruction, thank you! I’ll have to try not preheating my Dutch oven. I have noticed that when I preheated Dutch oven, the bottom of my loaf is a little burned. I particularly like the attention you pay to folding and shaping your loaf. Was very helpful.
Hi Bettie, I baked the bread following your receipe. It was dense and gummy. It did not have the oven spring. I live in a hot and humid climate.So I used 30ml less water. I proffed the dough in the oven with steam from hot water. Tk u
Thank u so much baker Bettie. I'm a bit late with experimenting with sour dough. But today was my first. I used all ur guideline and recommendations and I got a lovely loaf. I'm super excited.
After couple of failures of making sourdough bread, I followed your instructions including sourdough starter comes out perfect every time, Now my friends are very impressed . Thanks for your simple step by step guide.
Bettie, I’ve been following you for a few weeks now and your tutorials are perfect! I’ve had amazing success with my starter and my first few loaves have been incredible. Thank you!
I followed your starter for the past 2 weeks and finally made this today. Your video made it so easy to follow along and mine turned out great! I really appreciate your videos and can't wait to eat this bread tonight with dinner!!
I just saw you on tic Tok and came looking for you . I started making bread a month ago and just made my sour dough starter . I think You are gonna be my new best friend 🏴🏴love from Scotland
Thank you, Bettie..! My daughter and I tired this recipe and it worked out great..! I cheated, so to speak, as a friend gave me active starter. I can’t wait to try your recipe with whole wheat. I live in the Chicago area and I hope to attend one of your workshops in person, one day. :)
Thankyou thankyou thankyou! This recipe was straight forward and easy to follow. After a few failed attempts with other recipes, I finally baked a successful loaf using your method. I have done a whole wheat version and rye version following your hydration notes (100g substitute of flour) and your hydration recommendation for 324g of water was bang on. I'll definitely be checking out your other baking videos 👌
Hi Dear Bettie, I finally found out that the amount of salt and the fully developed of sourdough starter（double size） are very important key to make a sucessful sourdough bread, mine was used always cannot boom up and it was always not much bubbles inside, when I increased my amount of salt from 5g-10g (for 350g flour), it's so good! Thank you for your video and explanations!
My starter Yeasty Boy and I are in the bulk fermentation stage as I type. I've only made one loaf of sourdough bread and it was an easy recipe but not this easy. After reading a lot of very complicated recipes it took me forever to try a loaf. I can't wait to see how it turns out!
Thank you so much for your videos, I love them! I’ve watched thousands lately 😂 and have found yours to be the best! I started a starter 12 days ago, haven’t baked with it yet. After watching your videos, I decided tonight was the time to start. Got up to putting the 500g of flour in my bowl. Measured in roughly 200g and my scales died.. fair to say I have no idea what I’m going to wake up to in the morning 😂
Betti, I'm not sure you'll read this but wondered if feeding the starter with whole wheat flour only would work for this bread. I have been feeding and feeding with WWF and I could actually bake today if I can use that starter composition. Otherwise, I'll need to do another feeding with white flour. Thanks so much if you do see this and can respond. Love your videos and have really gotten a good start on my starter thanks to you!
Bettie! Thank you for this tutorial! I’ve watched many on YT and have read some too. Your process for this bread is so much simpler than any I’ve come across that I feel I can do it! My starter is looking good, and I can’t wait to make my first sourdough loaf using your recipe.
QUESTION Can you add more starter for a tangier bread? Mu husband prefers a strong sour dough flavor. How do I do that? Your videos are so wonderful! Thank you for sharing all of your extensive knowledge. I am still watching them. I haven't seen them all yet. Kind regards !😊
It might help to include the kitchen temperature. Bulk ferment times at 70F are very different than 75F. A bulk ferment at over 12 hours at a higher temp might turn the dough into soup.
Hi Bettie, just saw your channel a few days ago. Love the step by step videos. Will be trying your recipe, but first, make sure I have a very strong starter. I was struggling with my starter and am now following your sour dough steps to get it very active and strong. Can't wait to try this recipe. Thanks
I made this a couple of days ago and I can see where this would good for a beginner who wants fast results. It was easy to make and has good flavor, especially after a couple of days because it becomes more tangy. Downside to this recipe/method is that it has a denser, tighter crumb, likely due to less hydrated dough? Just making an educated guess cuz I am a newbie to sourdough, though I have made your traditional sourdough recipe and others' recipes with a higher dough hydration and those have resulted in a more open crumb. I have also learned from you NOT to cut into the bread until it is completely cooled, at least two hours (and more). I've never waited til the next day, though, LOL. Thank you for this tutorial.
This is the best recipe I have come across! So easy and despite 2 different consistencies to the 2 loaves I've made, both have worked out brilliantly! Thanks so much for this :)
Hello I have watch a lot and have had some fails in this world of sourdough I finally believe I have the right ratio mix and length of starter time I feed the start last night and I keep my jars in the oven overnight with no light they doubled in size and were at peak this morning, I'm trying your method today except the time frame concerns me I started the mix at 8:30 this morning it won't be ready to shape till 8:30 tonight and then if I have to leave it another 4 hours that takes me into 12am what can I do to make sure I get a good bake? The past tries the starter seemed ready but after the stretch and folds I was not getting the bulk rise even though I had a established starter they were coming out beautiful in the look crusty and tasty, but way to dense. I changed the feeding and ratios and now I'm getting even better growth and bubbles so fingers 🤞🏼 you way is the key. Love your channel and full explanation on the world of sourdough
Bettie I made a loaf last night.I tried something new I added .5g of yeast + 10g of sugar.I know the sourdough purest are clutching their pearls,but it really gave it a lovely flavor.
I personally love hybrid sourdoughs! You can really get nice height and flavor from a pinch of dried yeast! I say, if you like it then do it! There really is no right or wrong way!
Hi Bettie, I'm having enormous success with this bread, thank you very much for sharing! I appreciate being able to bake a flavorful, crusty loaf of sourdough in 24 hours. Can you help me understand why some sourdough bread recipes call for creating a leaven and some do not?
I'm so glad you are loving it! That is a great question. In this recipe, we are using our fed starter as our leaven, the same way you would if you created it separately. I do this to reduce discard because I do not see any benefit of doing it separately. The reason some people do it separately is because they sometimes want to change the ratio of flour to water, or the timing of when their leaven is ready to go into the dough. If you normally feed your starter at 9 am, but for a bread schedule you need your leaven to be ready at 9am to go into a dough, then sometimes people create one separately. I personally, will just do an extra feeding of the whole starter or just delay feeding it or feed it a little sooner, if that makes sense. Let me know if I explained that well enough! It is one of the more confusing parts of sourdough!
@@BakerBettie Thank you! Yes this makes perfect sense. When I create a leaven, my ratio of flour to water is much different than in your beginner recipe. I absolutely love the results when I bake with a leaven, however, it takes me 2 days to make bread. I've found your beginner recipe yields the closest crumb and crust, but has much more tang (which I also love!)
Hi Bettie! I've learned a lot about baking sourdough bread by watching your video series! Thank you for posting it! I'd like to go further into baking sourdough bread and would love to make a taller loaf. Can you post a recipe that will come out taller, perhaps one with yeast added as well as the starter? Thanks.
Just found you Bettie and starting my sourdough journey. Love your detailed descriptions of the process, which are very helpful. I have a reasonably active starter now and wanted to try your “No knead” recipe with it. I waited the recommended 10-12 hours after it’s last feeding and made the dough, then allowed the dough to ferment for the recommended time before pre-shaping. After placing the dough in a Banneton for the 4 hours, I expected to see a puffy dough ready to be turned onto a baking sheet (have a Dutch oven arriving soon). The dough was not puffy at all and a finger poke never really bounced back. Is it likely that my started was beyond its ability to level the dough. I tossed the heavy dough in the garbage. I guess I’m looking for guidelines about the window that a started is good for. Thank you!
Baker Bettie!! 💃🏻🍞🥳👏🏻 I made my first 3 sourdough loaves this weekend, two using this video, and they all came out GREAT but the one made following this video EXACTLY was super ultra amazing! (I even got one of those little la grange things! Lol). The other loaf I made with this recipe I timed incorrectly so I had to do final proofing in the refrigerator (I just wasn’t willing to get up at 1:00 a.m. to bake, silly me.). But that one also turned out very, very good, just shaped very differently. Thank you for helping me have early success! It’s so encouraging and I’m learning so much!
@@BakerBettie I just pulled my first loaf out....when I went to do a second proofing this morning, my dough wasn’t nice and puffy and fluffy like I’ve seen on most. I am at almost 8000 feet altitude! I’ve been reading about adjusting time and temp for actual baking....do you have any suggestions for the dough itself? Absolutely wonderful series and can’t wait to keep experimenting and move forward!
Best videos on TH-cam. You enunciate your words slowly and give gram measurements. I have been making "Doorstop bread" for years and am excited to make my first batch of good bread. I can't wait until my starter is ready. Thanks so much for your help.
Thanks for the video, I will definitely try it! I saw the bulk fermentation took 12 hours, may I know how do I know the time needed under different room temperature ? I live in a warm place, room temp around 25-28 degrees celcius. Not sure if 12 hours maybe too long??
I'm trying this bread today! Sadly mine was very sticky and basically did not want to be handled or formed into this nice ball shape. I'm still really excited to see how it turns out :)
Your videos are so helpful! I was wondering if, at any point, the dough could be put in the fridge to slow down the proofing if I wasn't ready to bake right away? Thanks for the help!
Love, love, love all your videos. I'm a school teacher of 35 years and always appreciate how articulate you are in all your explanations. I also appreciate your list of sourdough equipment. But can you recommend a good bread knife that doesn't cost a bundle? Thank you.
Hi, thank you for the videos they are so good. I wonder about the little splinters in the basket on the wood, that they will go into the dough. Has anyone had this problem? Sandra
Although I followed the recipe for this bread to the letter (or gram), my dough turned out to be very sticky, could not be easily handled, and would not form into a ball. Not wanting to throw it out, I never-the-less put the blob into a Dutch oven and baked it. The result was not what I expected. Although the blob didn't rise, it did bake nicely, forming a somewhat dense crumb and a wonderful crust. More amazing was the taste--it was wonderful. I want to try this recipe again but would like some comments on what went wrong and how to correct it.
Depending on the hydration your dough should feel sticky. To combat said stickiness just wet your hands and it should be really easy to work with. If your “blob” didn’t rise it’s probably because your starter was not active enough. The density was probablt caused by the inactive starter or lack of fermentation time
Thanks so much for this video! Have made this bread many times now and have inspired many others to start making it as well! Was just wondering what I could use instead of the baking paper, something more natural and sustainable, do you have any ideas?
Hi, Bettie! Thank you for having such clear instructions and visuals. I followed this video and my loaf turned out so yummy! And thank you for mentioning alternative tools, since I'm a beginner bread baker and don't have the basket or scraper yet. I can't wait to eat my loaf with soup!
I showed my dad your channel when I offered him my sourdough starter in November. He loves this recipe and the bread is bomb. His words- “it’s a bakery up in dis bitch”. Thanks Bettie lmao
What diameter round basket and what length oblong basket would you recommend for a loaf with 500g flour and 315 ml water? Thank you for providing very clear instructions on how to use the basket.
Thank you, Baker Bette for the thorough and simple explanation. I’ve just mixed my dough and let it rest for the bulk proofing. The room temperature at my home is 25-26Celsius and I was wondering if I should leave the dough at room T for 7-8 hours and then place it in the fridge for another 6-7 hours (as it is going to be middle of the night and I plan to bake tomorrow). What would it be your advice? If this is a good strategy -after taking the dough out of the fridge -should I wait for some time before shaping? Thank you very much in advance!
Your timing plan sounds good! In the morning, you will take the dough out of your fridge and let it come to room temperature for a few hours. Then you can shape it.
I have the last 15 min to go and it’s looking delightful already! Thank you for the great instruction. Got your focaccia recipe fermenting in the fridge for tomorrow’s bake. 😀
This has been a great recipe to start with. Your videos are really well done. I’d love to see you work with more whole grains and a higher hydration sourdough.
Thanks for this. I’m really struggling to find a method that I can get cranking on so will try this. Where do you leave your bread on the first proof during autolyse? On the bench top or in the fridge?
I finally did! First successful loaf of sourdough. Thanks for great videos. I had a few not so good but today’s was perfect. Now big questions, how do you store your loafs?
😊 I just got bannetons and a Dutch oven for my birthday ! I've only made ciabatta, which THANKFULLY, everyone enjoys ... But I've only ever used my hands to shape and a sheet to bake. I'm nervous about using these new baking accessories ! 😬
Don't worry! Everything takes a bit of practice. Here is a link to my article on banneton baskets that I think will be helpful: bakerbettie.com/banneton-basket-prep-and-care/
Love your videos. Very helpful and informative. I have made four loaves of sour dough bread now and they have turned out so delicious and beautiful. We love the mild sour dough flavor. How can I keep my sour dough bread from becoming too sour? Thank you.
Thank you for such detailed and informative videos Bettie! i want to try this recipe using the loaf pan. Can you please guide me? My starter is bubbly and getting ready for me to bake! the dutch oven one was very tasty but tough specially the top and the bottom :(
Great Video series!!! I thoroughly enjoyed this sourdough series. I just started making my own a couple months ago and came across your site. I made two loaves today in accordance with this video (minus the starter; I already had one going). I have one question and one request: I used a lame to score the loaves yet I still had some pretty big cracks in the crust. Why do you think this might have happened? A shaping issue maybe? Request: can you show how to shape loaves for the oval Banneton basket? Or even how you shape any oval loaves, I want to make those also. Lastly, thank you for putting this together. It is very informative and helpful. Well done!
Hi Bettie I am willing to try the Bread today can use regular AP flour as due to the lockdown where I live this is the only type of flour we have currently and whole-wheat bread.
really loving this series, have been following along with my stater and just baked my first sourdough loaf today. I did bulk ferment for 14 hours and in the basket for 3 hours but the average room temp here is 26C (and we are nearly in winter) and I noticed the sourdough was really "sour" which was fine but it also didn't rise too much in the oven. So my question is do I adjust fermentation times for a hotter climate?? your thoughts are much appreciated!
Mine turned out pretty well. It is a bit heavier than I would like. Not sure if I made an error, but it looks good and the sourdough taste is absolutely delicious. First time ever making this too, thanks for your tips.
I'm glad you enjoyed it! There are a few reasons why it might be a bit dense: If your starter is new, it might not be strong enough yet. Or if your kitchen is cold it might have needed a little longer to proof. But this bread won't be quite as airy as more advanced sourdough breads. I'm going to be publishing a more intermediate version soon.
Baker Bettie definitely hasn’t been warm outside here, so it has been a bit cold in my kitchen. I checked my starter and it floated. Definitely I may not have let it proof long enough though. Thank you so much for your response. 😃🥖
I love your videos ❤ I did this recipe today and was so sticky after the fermenting 12-14 hours. I think a lot of the dough stuck in the bowl when I turned it over onto the counter. I couldn’t shape it very good. What do you think I did wrong? Should I put it in the fridge for the next proofing time instead of the counter?
Hi, just found your videos since I’m interested in making sourdough bread. I really appreciate the clarity in your explanations!! Some questions for you: in ages past I wonder if people had the “luxury “ to do discards since pioneer times and prior had less to waste. Along those lines, what about the precision of weight and timing that is practiced today versus back then? Most people didn’t own scales so they learned by look and feel, I assume? And timing was generally a practice of doing certain chores at about the same time daily but not necessarily according to a clock? Thanks for considering these questions.
I have used this recipe several times with success, except for the one time I forgot the parchment liner for the DO : ( I'd like to replace some of the white flour with rye. How do I do this?
Thanks so much for your tutorial , this is the second time I’m trying, the first I let it forment too long , but as I said , neither my sourdough starter nor the sourdough don’t have to the strength , feels too wet comparing yours . Thanks!
While unloading my dishwasher about 10PM I discovered this beautifully warm, moist environment just sitting there. I let it cool off until it was just nicely warm and placed my bowl with my dough in there overnight to bulk ferment. The next morning it had risen beautifully. I then checked on line and saw this was a method many use for proofing dough. Always something new to learn after 73 years.
Just put my dough in the DW & hoping to have fresh bread for breakfast. What a BRILLIANT idea!
Yeah there is a ton of gross bacteria in your dishwasher. Ick.
The WHO notes that bacteria are rapidly killed at temperatures above 149°F (65°C). I run my dishwasher on 70°C cycle so after emptying the clean dishes my bet is that it's probably safe to use it for this purpose.
@@DrDia-rl1ftand don't forget you're then baking it in a hot oven for an hour, you're not eating it raw after fermentation!, 🤭
Thank you again. I have watched all your videos and learned so much. I have been feeding my Dodi and not baking. I do this for my grands. I got a call requesting more, so I took another crash course just as a reminder. You are awesome. Too bad we can't hit like each time we watch you. You would have had at least 4 from me.
Hi Bettie! I created a starter I named "Sour Joe" and on day 9, with a vigorous starter, tried this recipe. IT WAS FANTASTIC! Gave a buttered piece to my wife, we agreed "Best sourdough ever!" Nothing we had ever purchased compared to the tangy, crusty chewiness of this. I cannot see failure following these procedures. Thank you! We are having a lot of fun and enjoying the results. The banneton basket does really help create that "artisan" appearance, and I think it adds much to the crust on top. Can't wait to try more.
I watched quite a few videos on making sourdough bread and was impressed with yours the best. My first loaf turned out Delicious!! My second loaf is in the oven right now. I had purchased a loaf of sourdough bread at a local bakery that was quite pricey, but tasty and my husband said it could be my target to make it taste just like theirs. When I took my loaf out of the oven, let it cool and then sliced it, my husband said, "I think you've come pretty close!" I attended a cooking class last year and was given a 90 year old sourdough start. The instructor had had it for 40 years and the guy he got it from started it 55 years before that. We've made a few things, but this was my first attempt at bread. After a few more loaves, I'll be excited to share it with family and friends. Thanks so much for the great recipe and video so I could be successful in making my first sourdough bread!
This recipe is absolutely the best for beginners. I only started my sourdough journey a week ago, and all breads turned out disappointing. Then I tried this recipe two days ago and the bread was amazing. I just baked my second bread using this recipe. Thank you so much!!
That's so great to hear! I'm so glad it worked well for you!
Do you have a dutch oven? I wonder if it can be replaced somehow...
I followed this precisely. Checked that it was just right for the oven, turned it out on to my baking parchment and it "spread". Not a lot but still didn't sit quite as "plump" as yours. It's in the oven now so we'll see what happens but this is the closest I've ever been to success with a sourdough so I'm really encouraged even if I haven't yet perfected it!
Me too! Mine spread out a little bit too. It’s in the oven now. How did yours turn out? Did you figure out what went wrong?
I just used your sourdough starter recipe to ‘fix’ the starter that wasn’t starting. Your recipe worked like a charm so now I’m going to make the bread. You have given me the confidence to try this again and I’m sure it will turn our. You’re a GREAT teacher and I love that your videos are to the point.
Glad to see you getting away from the danger of the heated heavy dutch oven! To further simplify I suggets you try using a lighter weight stainless steel bowl instead of the heavy dutch oven. I did side by side tests, inverting them cold upside down over my loaves onto either a pizza stone or preheated shallow skillet and got identical results. Less danger of burns and removing the cover gave great crust on all sides.
I have come back to this recipe three different times in my life and every time I get a perfect loaf! Thank you so much for your video, this tutorial and recipe is excellent! I never get to the more advanced recipes because this one is just so darn delicious and easy.
Hi Bettie, I I have to let you know that I followed your instructions to the T for the sourdough starter and also this beginner no knead sourdough bread and I have to tell you, it turned out superb. Thanks a lot for your detailed information!
Hi Bettie!!! I made this sourdough last weekend, and it came out incredible!! This was my FIRST TIME making bread ever, and it was perfect!!! I watched your series from beginning to end, and I can't wait to watch more of your videos!! You are a wonderful teacher!! Thank you so much!!
You're courageous! Starting breadmaking with a sourdough! Good for you :)
A very complete and yet concise description on how to do it properly. THANK YOU.
Adding the dough to the cold pot is a big game changer! Thank you for your excellent tutorial.
You are so welcome!
OMG, Baker Bettie I made my first no knead SD boule based on your recipe! The ear is so pretty! Thank you for sharing your recipes. I am also making you’re SD loaf that’s in the fridge to see which one we like best. I am following your directions implicitly and I am amazed that your recipes for SD are working better than the SD recipes I’ve been following from a beginner’s bread baking book!
I'm loving this recipe... Actually making it right now. For someone who is just starting on sourdough, pay special attention on how she's shaping the dough (I also recommend you to see other videos if you don't clearly understand how to do it) because is very important in the baking process. So far is the easiest recipe I've seen (I've seen SO MANY sourdough videos) but you have to fail a couple of times and see a bunch of videos to understand where did you made a mistake and find this easy!!
OMG...I am so happy I have found you! Your easy to follow, step-by-step, instructions are a game changer! Thank you, thank you, thank you!!!
Best recipe I’ve used! You made it so simple, I’ve ruined so many breads and wasted so many ingredients in the past I had given up. My bread is proofing and so far so good. All went to plan and it was so easy! Thank you!
Great job!
My first sourdough try didn’t turn out that great but then I followed this recipe and the bread came out so perfectly! I’m honestly so in love with it and so thankful that I found your channel and this has worked out so well! Thank you so much Bettie!!
Great instruction, thank you! I’ll have to try not preheating my Dutch oven. I have noticed that when I preheated Dutch oven, the bottom of my loaf is a little burned. I particularly like the attention you pay to folding and shaping your loaf. Was very helpful.
I've made two excellent loaves so far, just following this sourdough series. Very clear and easy to understand instructions. Thank you Bettie!
Hi Bettie, I baked the bread following your receipe. It was dense and gummy. It did not have the oven spring. I live in a hot and humid climate.So I used 30ml less water. I proffed the dough in the oven with steam from hot water. Tk u
Thank u so much baker Bettie. I'm a bit late with experimenting with sour dough. But today was my first. I used all ur guideline and recommendations and I got a lovely loaf. I'm super excited.
After couple of failures of making sourdough bread, I followed your instructions including sourdough starter comes out perfect every time, Now my friends are very impressed . Thanks for your simple step by step guide.
Great to hear!
Bettie, I’ve been following you for a few weeks now and your tutorials are perfect! I’ve had amazing success with my starter and my first few loaves have been incredible. Thank you!
Tried this today, turned out better than I expected.
Thank you my dear, I enjoyed watching it the whole morning.
I followed your starter for the past 2 weeks and finally made this today. Your video made it so easy to follow along and mine turned out great! I really appreciate your videos and can't wait to eat this bread tonight with dinner!!
Glad it helped!
I just saw you on tic Tok and came looking for you . I started making bread a month ago and just made my sour dough starter . I think You are gonna be my new best friend 🏴🏴love from Scotland
Haha welcome to my page!
I’ve been making bread for the last three weeks with your recipe! It turned out great every time! Thanks for the recipe! I have made seven loaves!
Wonderful!
Thank you, Bettie..! My daughter and I tired this recipe and it worked out great..! I cheated, so to speak, as a friend gave me active starter. I can’t wait to try your recipe with whole wheat. I live in the Chicago area and I hope to attend one of your workshops in person, one day. :)
Thankyou thankyou thankyou! This recipe was straight forward and easy to follow. After a few failed attempts with other recipes, I finally baked a successful loaf using your method. I have done a whole wheat version and rye version following your hydration notes (100g substitute of flour) and your hydration recommendation for 324g of water was bang on. I'll definitely be checking out your other baking videos 👌
Hi Dear Bettie, I finally found out that the amount of salt and the fully developed of sourdough starter（double size） are very important key to make a sucessful sourdough bread, mine was used always cannot boom up and it was always not much bubbles inside, when I increased my amount of salt from 5g-10g (for 350g flour), it's so good! Thank you for your video and explanations!
I'm a newer baker, having done a few pages of sourdough. This looks like easy. I'm going to try your way next. Thank you!
My starter Yeasty Boy and I are in the bulk fermentation stage as I type. I've only made one loaf of sourdough bread and it was an easy recipe but not this easy. After reading a lot of very complicated recipes it took me forever to try a loaf. I can't wait to see how it turns out!
This is a terrific tutorial. I create my bread dough a bit differently . . . your demonstration of shaping was most excellent!
Just baked First loaf! Yeah. Thanks for the inspiration, instructions, and help. Really appreciated. Like to send pics somehow?
Thank you so much for your videos, I love them! I’ve watched thousands lately 😂 and have found yours to be the best! I started a starter 12 days ago, haven’t baked with it yet. After watching your videos, I decided tonight was the time to start. Got up to putting the 500g of flour in my bowl. Measured in roughly 200g and my scales died.. fair to say I have no idea what I’m going to wake up to in the morning 😂
I made this today as my first ever sourdough bake. It looks fantastic. I can’t wait to eat it.
Sounds great!
Thanks so much for your clear tutorials! Demystified the whole topic, so many divas out there 🤗🤗🤗
Betti, I'm not sure you'll read this but wondered if feeding the starter with whole wheat flour only would work for this bread. I have been feeding and feeding with WWF and I could actually bake today if I can use that starter composition. Otherwise, I'll need to do another feeding with white flour. Thanks so much if you do see this and can respond. Love your videos and have really gotten a good start on my starter thanks to you!
Hey Bettie!
I just want to thank you for that Tea Infuser tricks.
Thankyou for your easy to follow instructions, step by step and things to look for. You do a great job!
thanks!
Bettie! Thank you for this tutorial! I’ve watched many on YT and have read some too. Your process for this bread is so much simpler than any I’ve come across that I feel I can do it! My starter is looking good, and I can’t wait to make my first sourdough loaf using your recipe.
Thank you, Baker Bettie, I am making this no-kneed sour-dour bread this Sunday.
Claire
I can't wait to hear how it turns out!
I tried your recipe, it was tasty, spongy.. yum..
I can't believe how good my first attempt at making this Artisian Bread turned out. Thank you for sharing this tutorial.
Wonderful! I'm so glad to hear it!
Finally a lovely recipe that doesn't terrify me!
QUESTION
Can you add more starter for a tangier bread? Mu husband prefers a strong sour dough flavor. How do I do that?
Your videos are so wonderful! Thank you for sharing all of your extensive knowledge. I am still watching them. I haven't seen them all yet.
Kind regards !😊
It might help to include the kitchen temperature. Bulk ferment times at 70F are very different than 75F. A bulk ferment at over 12 hours at a higher temp might turn the dough into soup.
my 4 days for the starter.. is bubbling now :) Cant wait to make a my 1st SD bread
Hi Bettie, just saw your channel a few days ago. Love the step by step videos. Will be trying your recipe, but first, make sure I have a very strong starter. I was struggling with my starter and am now following your sour dough steps to get it very active and strong. Can't wait to try this recipe. Thanks
I made this a couple of days ago and I can see where this would good for a beginner who wants fast results. It was easy to make and has good flavor, especially after a couple of days because it becomes more tangy. Downside to this recipe/method is that it has a denser, tighter crumb, likely due to less hydrated dough? Just making an educated guess cuz I am a newbie to sourdough, though I have made your traditional sourdough recipe and others' recipes with a higher dough hydration and those have resulted in a more open crumb. I have also learned from you NOT to cut into the bread until it is completely cooled, at least two hours (and more). I've never waited til the next day, though, LOL. Thank you for this tutorial.
Just baked this bread recipe best bread I’ve ever made!
This is the best recipe I have come across! So easy and despite 2 different consistencies to the 2 loaves I've made, both have worked out brilliantly! Thanks so much for this :)
You are so welcome!
Hello I have watch a lot and have had some fails in this world of sourdough I finally believe I have the right ratio mix and length of starter time I feed the start last night and I keep my jars in the oven overnight with no light they doubled in size and were at peak this morning, I'm trying your method today except the time frame concerns me I started the mix at 8:30 this morning it won't be ready to shape till 8:30 tonight and then if I have to leave it another 4 hours that takes me into 12am what can I do to make sure I get a good bake? The past tries the starter seemed ready but after the stretch and folds I was not getting the bulk rise even though I had a established starter they were coming out beautiful in the look crusty and tasty, but way to dense. I changed the feeding and ratios and now I'm getting even better growth and bubbles so fingers 🤞🏼 you way is the key. Love your channel and full explanation on the world of sourdough
Thank you Betty for your excellent instructions. I just completed my first sourdough boule and it was delicious.
Great job!
Bettie I made a loaf last night.I tried something new I added .5g of yeast + 10g of sugar.I know the sourdough purest are clutching their pearls,but it really gave it a lovely flavor.
I personally love hybrid sourdoughs! You can really get nice height and flavor from a pinch of dried yeast! I say, if you like it then do it! There really is no right or wrong way!
So if I want to do that, do I add that yeast at the same time as the starter?
My 6yo is very excited to tell you that his starter doubled in the last day. Thank you!
Awesome! Great job!
Hi Bettie, I'm having enormous success with this bread, thank you very much for sharing! I appreciate being able to bake a flavorful, crusty loaf of sourdough in 24 hours. Can you help me understand why some sourdough bread recipes call for creating a leaven and some do not?
I'm so glad you are loving it! That is a great question. In this recipe, we are using our fed starter as our leaven, the same way you would if you created it separately. I do this to reduce discard because I do not see any benefit of doing it separately. The reason some people do it separately is because they sometimes want to change the ratio of flour to water, or the timing of when their leaven is ready to go into the dough. If you normally feed your starter at 9 am, but for a bread schedule you need your leaven to be ready at 9am to go into a dough, then sometimes people create one separately. I personally, will just do an extra feeding of the whole starter or just delay feeding it or feed it a little sooner, if that makes sense. Let me know if I explained that well enough! It is one of the more confusing parts of sourdough!
@@BakerBettie Thank you! Yes this makes perfect sense. When I create a leaven, my ratio of flour to water is much different than in your beginner recipe. I absolutely love the results when I bake with a leaven, however, it takes me 2 days to make bread. I've found your beginner recipe yields the closest crumb and crust, but has much more tang (which I also love!)
Hi Bettie! I've learned a lot about baking sourdough bread by watching your video series! Thank you for posting it! I'd like to go further into baking sourdough bread and would love to make a taller loaf. Can you post a recipe that will come out taller, perhaps one with yeast added as well as the starter? Thanks.
Just found you Bettie and starting my sourdough journey. Love your detailed descriptions of the process, which are very helpful. I have a reasonably active starter now and wanted to try your “No knead” recipe with it. I waited the recommended 10-12 hours after it’s last feeding and made the dough, then allowed the dough to ferment for the recommended time before pre-shaping. After placing the dough in a Banneton for the 4 hours, I expected to see a puffy dough ready to be turned onto a baking sheet (have a Dutch oven arriving soon). The dough was not puffy at all and a finger poke never really bounced back. Is it likely that my started was beyond its ability to level the dough. I tossed the heavy dough in the garbage. I guess I’m looking for guidelines about the window that a started is good for. Thank you!
Baker Bettie!! 💃🏻🍞🥳👏🏻 I made my first 3 sourdough loaves this weekend, two using this video, and they all came out GREAT but the one made following this video EXACTLY was super ultra amazing! (I even got one of those little la grange things! Lol). The other loaf I made with this recipe I timed incorrectly so I had to do final proofing in the refrigerator (I just wasn’t willing to get up at 1:00 a.m. to bake, silly me.). But that one also turned out very, very good, just shaped very differently. Thank you for helping me have early success! It’s so encouraging and I’m learning so much!
Just started my first dough last night, going to try this tomorrow! Your videos are so helpful!!!
Have fun with it!
@@BakerBettie I just pulled my first loaf out....when I went to do a second proofing this morning, my dough wasn’t nice and puffy and fluffy like I’ve seen on most. I am at almost 8000 feet altitude! I’ve been reading about adjusting time and temp for actual baking....do you have any suggestions for the dough itself? Absolutely wonderful series and can’t wait to keep experimenting and move forward!
Best videos on TH-cam. You enunciate your words slowly and give gram measurements.
I have been making "Doorstop bread" for years and am excited to make my first batch of
good bread. I can't wait until my starter is ready. Thanks so much for your help.
I'm so happy to hear you enjoy my videos! Can't wait to hear how your first bread goes with your new starter!
Thanks for the video, I will definitely try it! I saw the bulk fermentation took 12 hours, may I know how do I know the time needed under different room temperature ? I live in a warm place, room temp around 25-28 degrees celcius. Not sure if 12 hours maybe too long??
I'm trying this bread today! Sadly mine was very sticky and basically did not want to be handled or formed into this nice ball shape. I'm still really excited to see how it turns out :)
How'd it go?
Your videos are so helpful! I was wondering if, at any point, the dough could be put in the fridge to slow down the proofing if I wasn't ready to bake right away? Thanks for the help!
Omg I'll do this next time, I wish I came across your video first I have wrist problems and don't have a kitchen aid, so this is a cool way for me 🤗
Love, love, love all your videos. I'm a school teacher of 35 years and always appreciate how articulate you are in all your explanations.
I also appreciate your list of sourdough equipment. But can you recommend a good bread knife that doesn't cost a bundle? Thank you.
I'm so glad you like them! I like this one: amzn.to/323IfYb
I would suggest getting a 10" size so you can cut through a boule if needed.
Thank you so much for your recommendation. Really appreciate you.
Hi, thank you for the videos they are so good. I wonder about the little splinters in the basket on the wood, that they will go into the dough. Has anyone had this problem? Sandra
Although I followed the recipe for this bread to the letter (or gram), my dough turned out to be very sticky, could not be easily handled, and would not form into a ball. Not wanting to throw it out, I never-the-less put the blob into a Dutch oven and baked it. The result was not what I expected. Although the blob didn't rise, it did bake nicely, forming a somewhat dense crumb and a wonderful crust. More amazing was the taste--it was wonderful.
I want to try this recipe again but would like some comments on what went wrong and how to correct it.
This happened to me also. I followed everything exactly but my dough was so sticky.
Depending on the hydration your dough should feel sticky. To combat said stickiness just wet your hands and it should be really easy to work with. If your “blob” didn’t rise it’s probably because your starter was not active enough. The density was probablt caused by the inactive starter or lack of fermentation time
Thanks so much for this video! Have made this bread many times now and have inspired many others to start making it as well! Was just wondering what I could use instead of the baking paper, something more natural and sustainable, do you have any ideas?
Hi, Bettie! Thank you for having such clear instructions and visuals. I followed this video and my loaf turned out so yummy! And thank you for mentioning alternative tools, since I'm a beginner bread baker and don't have the basket or scraper yet. I can't wait to eat my loaf with soup!
I showed my dad your channel when I offered him my sourdough starter in November. He loves this recipe and the bread is bomb. His words- “it’s a bakery up in dis bitch”. Thanks Bettie lmao
Ha!
What diameter round basket and what length oblong basket would you recommend for a loaf with 500g flour and 315 ml water? Thank you for providing very clear instructions on how to use the basket.
Thank you, Baker Bette for the thorough and simple explanation.
I’ve just mixed my dough and let it rest for the bulk proofing. The room temperature at my home is 25-26Celsius and I was wondering if I should leave the dough at room T for 7-8 hours and then place it in the fridge for another 6-7 hours (as it is going to be middle of the night and I plan to bake tomorrow). What would it be your advice? If this is a good strategy -after taking the dough out of the fridge -should I wait for some time before shaping?
Thank you very much in advance!
Your timing plan sounds good! In the morning, you will take the dough out of your fridge and let it come to room temperature for a few hours. Then you can shape it.
Thank you so much for the quick response!
Thanks Bettie! You the best!
I have the last 15 min to go and it’s looking delightful already! Thank you for the great instruction. Got your focaccia recipe fermenting in the fridge for tomorrow’s bake. 😀
Wonderful!
This has been a great recipe to start with. Your videos are really well done. I’d love to see you work with more whole grains and a higher hydration sourdough.
Great suggestion!
Thanks for this. I’m really struggling to find a method that I can get cranking on so will try this. Where do you leave your bread on the first proof during autolyse? On the bench top or in the fridge?
I finally did! First successful loaf of sourdough. Thanks for great videos. I had a few not so good but today’s was perfect. Now big questions, how do you store your loafs?
😊
I just got bannetons and a Dutch oven for my birthday !
I've only made ciabatta, which THANKFULLY, everyone enjoys ...
But I've only ever used my hands to shape and a sheet to bake.
I'm nervous about using these new baking accessories ! 😬
Don't worry! Everything takes a bit of practice. Here is a link to my article on banneton baskets that I think will be helpful: bakerbettie.com/banneton-basket-prep-and-care/
I love your series and I'm learning so much! I'm wondering how many quarts the Dutch oven needs to be for baking?
thank you - have the first loaf in its second proofing thank you for your guidance
Love your videos. Very helpful and informative. I have made four loaves of sour dough bread now and they have turned out so delicious and beautiful. We love the mild sour dough flavor. How can I keep my sour dough bread from becoming too sour? Thank you.
Thank you for The information on how to use the basket 😊
Any time!
Do you have a video for making regular sourdough bread. This is a great video with so many tips. Thank you
I have a few sourdough recipes! Search "sourdough" on my website bakerbettie.com
Thanks for the recipe for 1 loaf and not 2. Great directions.
You are so welcome!
Lovely, both bread and baker!
Thank you for such detailed and informative videos Bettie! i want to try this recipe using the loaf pan. Can you please guide me? My starter is bubbly and getting ready for me to bake! the dutch oven one was very tasty but tough specially the top and the bottom :(
Great Video series!!! I thoroughly enjoyed this sourdough series. I just started making my own a couple months ago and came across your site. I made two loaves today in accordance with this video (minus the starter; I already had one going). I have one question and one request:
I used a lame to score the loaves yet I still had some pretty big cracks in the crust. Why do you think this might have happened? A shaping issue maybe?
Request: can you show how to shape loaves for the oval Banneton basket? Or even how you shape any oval loaves, I want to make those also.
Lastly, thank you for putting this together. It is very informative and helpful. Well done!
Hi Bettie I am willing to try the Bread today can use regular AP flour as due to the lockdown where I live this is the only type of flour we have currently and whole-wheat bread.
Hello~ I’m wondering if the bread worked out for you when using regular ap flour?
@@angelano10 Hi, I have not tried this recipe, but I did Chef Billy Parisi The Perfect Sourdough Bread recipe it is with AP flour and it was a success
really loving this series, have been following along with my stater and just baked my first sourdough loaf today. I did bulk ferment for 14 hours and in the basket for 3 hours but the average room temp here is 26C (and we are nearly in winter) and I noticed the sourdough was really "sour" which was fine but it also didn't rise too much in the oven. So my question is do I adjust fermentation times for a hotter climate?? your thoughts are much appreciated!
I am SO happy to hear that I don't have to preheat the Dutch oven. I was really scared of handling that heavy pot heated to 450 degrees!
but than it also doesnt make any sense to preheat the oven for an hour like the video says...
Put it on a sheet pan to go in and out of the oven.
Mine turned out pretty well. It is a bit heavier than I would like. Not sure if I made an error, but it looks good and the sourdough taste is absolutely delicious. First time ever making this too, thanks for your tips.
I'm glad you enjoyed it! There are a few reasons why it might be a bit dense: If your starter is new, it might not be strong enough yet. Or if your kitchen is cold it might have needed a little longer to proof. But this bread won't be quite as airy as more advanced sourdough breads. I'm going to be publishing a more intermediate version soon.
Baker Bettie definitely hasn’t been warm outside here, so it has been a bit cold in my kitchen. I checked my starter and it floated. Definitely I may not have let it proof long enough though. Thank you so much for your response. 😃🥖
Suzanne Leigh z
Thank you so much! We are doing our very first sour dough bread today!
Good luck! Have fun with it!
@@BakerBettie thank you!
I love your videos ❤
I did this recipe today and was so sticky after the fermenting 12-14 hours. I think a lot of the dough stuck in the bowl when I turned it over onto the counter. I couldn’t shape it very good. What do you think I did wrong?
Should I put it in the fridge for the next proofing time instead of the counter?
Hi, just found your videos since I’m interested in making sourdough bread. I really appreciate the clarity in your explanations!!
Some questions for you: in ages past I wonder if people had the “luxury “ to do discards since pioneer times and prior had less to waste. Along those lines, what about the precision of weight and timing that is practiced today versus back then? Most people didn’t own scales so they learned by look and feel, I assume? And timing was generally a practice of doing certain chores at about the same time daily but not necessarily according to a clock? Thanks for considering these questions.
I have used this recipe several times with success, except for the one time I forgot the parchment liner for the DO : (
I'd like to replace some of the white flour with rye. How do I do this?
Yum! Looks good. Thanks for a good, easy sourdough bread.
You're so welcome Barbara! Let me know if you try it and how it goes!
Thanks so much for your tutorial , this is the second time I’m trying, the first I let it forment too long , but as I said , neither my sourdough starter nor the sourdough don’t have to the strength , feels too wet comparing yours . Thanks!
I had a same experience too. Don’t you think Altitude matter?