I’ve tried a handful of TH-cam recipes and I’ve had most luck with this one BY A LANDSLIDE. Seriously, if someone’s on the fence which one to follow, this one is somehow one of the lower effort recipes while simultaneously having the best results. I’ve tried Josh Weismanns, food geek, the bread code, all to varying degrees of success but I can’t believe how much spring and flavour these loaves have with this recipe
Hard agree! I’d been using Weissman’s (advanced) method for about a year now, and don’t get me wrong I was getting great loaves, but don’t always feel like dealing with the slap and folds and all the stretch and folds at 15 min intervals. I’ve tried the others as well and this is the easiest method that still yields incredible results. Came for the pretty scoring, stayed for the fool-proof proofing. 🥖🤘🏼 My scoring still looks like trash, though. 😅
@@MarjorieGresham oh my god I hated that slappy sex noise method it was exhausting and Weissman just over complicates everything, the coil folds are a game changer, so much easier and better results. Smarter not harder!
Just baked my first loaf using this recipe. MY FAMILY LOVED IT! The crust was amazing and the crumb was soft. The recipe is simple and straightforward, also the dough is easy to handle. This is a great recipe for beginners and experienced bakers since the hydration is very manageable.
Thanks SO much for the step by step instructions. I’ve made sourdough twice before- and both times ended up with flat loaves. My first rise took about 12 hours to double in size- only because my kitchen stays cold. I’m so proud of my loaf! ❤️
Your shorts caught my attention. I could totally watch this for asmr and sleep to the sound of your voice. Not because it's boring but it's very calming.
I CAN'T TELL YOU HOW EXCITED I AM!!!! I followed your recipe and it turned out perfect!!! Made me so happy I'm choked up!!!! Thanks so much for sharing your talent!!!!
Thank you. Made 2 loaves,,,don't have any baskets...used a bowl and a wooden fruit basket ( long shape) Since I have a steel and peal i placed the loaves directly on parchment and slid directly on top of pre-heated oven 475 F...25 min or until desired color is achieved . Just awesome...FINALLY...getting the handle on starters / discard and making them loaves...DELICIOUS, crispy , crunchy crust and airy soft chew finish....Not gonna cut up the inside of yer mouth....
INSTRUCTIONS Night before, make Levain The next morning, when the Levain has peaked, mix together all ingredients until the dough is cohesive. Then place in a warm spot, around 80° F. After 40 minutes, perform a stretch and fold, and cover the dough. After 40 minutes, perform 1st coil fold, and cover. After 70 minutes, perform 2nd coil fold, and cover. After 70 more minutes, perform 3rd coil fold, and cover. Now let the dough sit in a warm area until doubled. When the dough is ready, dump it out onto the counter, divide in 2, shape into a ball by using the counter to build tension, and let the dough sit on the counter uncovered for 30 minutes. After 30 minutes, shape the dough, and place into a dusted banneton basket, let it rest for 30 more minutes on the counter. Finally, place the baskets into a bag, and place them into the fridge. The next day, preheat the oven (and Dutch oven) at 450°, take the dough out of the fridge, (freeze if you are planning on doing an intricate design) and score your loaf. Now bake for 25 minutes, then 10 minutes uncovered. Let cool. And Enjoy! *Keep in mind you can leave your dough in the fridge for up to 72 hours before baking!!* Time Stamps 10:30- Make dough 11:10- Stretch and Fold 11:50 - Coil Fold 1 1:00- Coil Fold 2 2:00- Coil Fold 3 Finish Whenever Doubled Divide/Shape/ Rest for 30 minutes Shape/Basket/Rest for 30 minutes Place In Fridge NEXT DAY: Freeze for 30/60 minutes if you're doing an intricate score Preheat oven Bake at 450° covered for 25 minutes, then uncovered for 10
dont forget the expansion score (although I'm not sure if this happens covered or uncovered in the dutch over). I think last line should be: Bake at 450 for 7 minutes (covered?), remove from oven and slice expansion score, bake additional 25 minutes covered followed by 10 uncovered
Very thorough directions. Your cinematography is superb and very easy to follow. The 2-stage scoring process is something I have not yet seen until now. Thanks so much for the recipe listing directly below. I am bookmarking this page. Will be looking for more if there are more...
Thank you for this video! I made the bread today and it was a big success. Not only that the process was fairly easy, the bread turn out delicious❤. Since I like to use some freshly ground flour, I used 700 g of KA Bread Flour, 150g Hard White Wheat and 150g Spelt, everything else I have followed your instructions. I will definitely be using this recipe for making more bread! Thanks again.
Thanks, Enzo. I was starting to incorporate some of your tips into my sourdough (mix water, starter and salt before flours) and I decided to follow this recipe/ technique closely. I really like it. Easy to follow along. I used 850g 'plain white' (supermarket) flour and 150g of organic wholemeal flour. I will try to add more WH and less white as my preference. My only consistent stumble is the firmness of the pre-bake shape. If I didn't use a cast iron pot, the shape would collapse. I use the very hot crockpot method with the bread placed inside on parchment paper and a little water before lid on. Still, I'm happy with my round loaves and the taste/crunch/chew is just what I want. My family agree. Thanks again.
You can do a gentle re-tightening of the dough after proofing to see if that helps it hold its shape better. Nothing too brutal, you don't want to deflate it, but gently tucking the sides under to tighten that surface tension can sometimes help.
In terms of baker's math, so others can adapt the recipe: Total loaf: 1940g, two loafs of 970g. White bread flour: 850g (85%) Einkorn or spelt flour: 150g (15%) Water: 720g (72%) Salt: 20g (2%) Levain (100% hyd): 200g (20%) The recipe leads to a final hydration of 74,5%. Total percentage: 194%. To adapt to your desired weight, do the following math for all ingredients: (Desired weight/1,94)*(ingredient percentage). The sum of all flour must be 100%.
Thank you so much for your easy to follow and bake along with video. I love that you briefly pause between steps. I’ve just started my sourdough starter a few days ago and my husband bought me a book for beginners but I’m a visual learner and your video is great.
Hands down the best, most soft loaf I've ever made, 5 year old approved as well. Thank you for sharing your recipe and technique!! I've been trying different recipies for over a year and this will be the only one I will use from here on out. My loaves before were always dense, but the loaf today was bouncy and soft, with perfectly crispy crust. It is 100% worth my time.
My dough didn’t look as firm as yours by the end of the process and I was a little worried when it went into the oven. I was absolutely amazed when it was cooked though! It was beautiful and rose perfectly in the oven. And it was my first time ever making sourdough! I will definitely be using this recipe again! I’m so pleased with myself 😂 thanks for giving such exact instructions to follow 😊
7:42 so you cook it for 7 min at 450 degrees!!!!? before expansion score? Holy! Ok and when do you spray water in it? Maybe you have a video on this already lol
Awesome 👏 thank you. I guess the individual tweaking for all of us is about the type of flour and adjusting the water. Flour varies a lot from brand to brand let alone country to country. I took a break but now getting back into it. Love and appreciate your work so much. Love, Maja
People are not lying that these instructions create amazing results. I already see the difference and I’m only just folding. The dough is so supple and smooth and coming together so nicely. Can’t wait to bake! Thank you 🙏
Thanks so much for sharing this. I made my first loaf with your recipe and technique. It was not as taught as yours, but at the end turned out so good!
Yes, I've made this twice and am presently waiting to shape and place in Brotforms, you have the most calming instruction video I've heard/seen well done and lovely recipe. Thanks 😉🥖
Hello, I have seen your cartoon until the end. Well done. You work with love, and this means success. I am waiting for your work, my kind friend. You are wonderful.
I used your recipe and technique last weekend and my loaves came out so beautiful! I was honestly astonished that I could make them so nice. I'm making more today! Thank you!
You made such beautiful loaves! As a novice I found the process logical but time-bound. This is hours of bread making. Your tutorial was good and I produced wheat/rye loaf that was tasty and crunchy. Thank you
Thank you very much for this excellent recipe and easy to follow video. Now everyone thinks I'm an amazing baker! I'm just good at listening and following directions! You're amazing!
@@sourdough_enzoЯ сразу же подписалась на Вас!! Это шедевры!!!👍. А можно здесь написать рецепт, тогда сработал бы переводчик, очень хочу сделать так же!!!🙏❤️❤️❤️
Got my Einkorn flour yesterday and raced to my kitchen. I’m an experienced home baker who needed a challenge. High hydration dough is it. Previous attempts have resulted in less than perfect results even after extensive research. Conclusion is flour available here isn’t strong even when labeled “bread flour”. Substituting 50g of wheat gluten helps a lot and your recipe is the ONE. While I didn’t achieve the coveted “ear” I got a good oven spring and belly with open crumb. Flavour is phenomenal from the Einkorn! Thanks so much for this video ❤️
So use 50g of wheat gluten instead of flour? I’ve been buying Gold Medal bread flour because that’s all I can find here. I’ll try that and see if it helps. I may have to order my flour online.
A happy and healthy starter makes a very happy dough, which in turn makes the most happiest loaf of bread! And, I think you have this science down! Thanks for sharing your recipe of the magical sourdough! 💜
This recipe is great. I have tried it twice now. The first time the dough was rather tacky for the stretch and folds and the coil folds were difficult. I live in South Carolina and it's pretty humid here, so I reduced the water by 20 grams. It came out SO WELL! I love it! It's crunchy and chewy and delicious. Also for the first batch I used a baking sheet and lower water bath. For the second I used Dutch Ovens. The second batch is gorgeous as well as delicious. Thanks Enzo!
I have been playing with sourdough for the past 6 years, and recently fallen into a rut (probably overproofing the dough) of baking loaves that just don't show great oven spring. They taste great, but are a bit too dense. Your process and video presentation is one of the absolute best I have seen! I look forward to using your method!
@@janabertolaia5450 OK, so I woke up early Saturday morning, planning to make this great bread. My levain looked weak. So...I took 30 g of the levain and made a new levain. MUCH better, but it consumed several hours of Saturday. I went through the steps, including coil folds (never done coil folds before, so I had to have my wife hold the bowl as Iifted the dough out to fold it over). Some large bubbled formed, as shown in this video. I did the coil folds every 90 minutes, then a pre-shape and shape. After that, into the refrigerator for the next 18 hours. Baked at 475F, got decent (not superb) oven spring. Loaves baked beautifully. Overall, great color and crust appearance (I was hoping for a "silkier" look to the surface). The crumb is a mixture of open and tight, so I honestly think I underproofed (probably because I had to redo the levain, and that made me play with the dough into the late night. I likely got impatient, and didn't give enough bulk rise time. Now, that said...the bread is delicious and the family loves the consistency! I just want to make the perfect loaf! I will try this recipe again, and be more aware of the proofing time. I think this particular recipe is a true winner! Best to all that are making wonderful fermented breads for their families!
I have tried a lot of sour dough recipes - and this is the first time I have gotten really great results. Thank you. This will be my sourdough recipe going forward.
So I tried this recipe and let me tell you it worked. 🎉I have tried many and not sure why it wasn’t working but you make it easy and doable. Thank you for sharing ❤
Impressive 😊 I also desolve my starter first and then add the salt. Some other channels wait until autolyse is done. This recipe clearly shows it’s not necessary. Bravo 👍
This is my favorite sourdough bread recipe. I’ve had the most success with this one. The only change I’ve made is I do an autolyse, and hold back 50 g of water and the salt. And then I added it after an hour. My bread is way less sticky, and much easier to deal with.
I started making a sourdough starter 2 days ago. This is my first attempt. Im so excited to try this out. Waiting a week to try this is going to be torture. Thank you so much for this video. Ive watched it a few times already in anticipation
😢 10 days in and my starter didnt rise anymore. I kept on it...but it was a failed attempt. Trying to muster up the courage and patience to attempt again. Been making regular artisan/rustic bread though @@sabrinag573
This recipe is absolutely incredible! I had to bulk fermenting the refrigerator for a hit because my timing was so off ! My loaves turned out delicious and incredible ❤
I just made it and it turned out amazing! The most delicious sourdough bread. I followed the recipe step by step and it turned out very good. Thank you!
Omg! How so very lovely! Thank u for sharing. I think I need to work on getting a strong robust starter first. Then I’m going to try your beautiful method.
Thank you so so so much!! I’ve been watching your videos for a while and I’ve always wondered what the recipe behind it was! I’ll be using this recipe from now on ❤
I am an experienced sourdough Baker decided to try your recipe it worked great I need to keep practicing on scoring I love the fact that you freeze for 7 minutes that was great tip. I think people need to practice making sourdough with less hydration so they get used to working with the dough I don't think I would share this with someone that hadn't baked sourdough before just my own opinion but I am loving all your videos so much thank you so much
@@sourdough_enzo in your Video I do understand that you don’t freeze it 7 min, but that you freeze it around 30 min while the oven (incl Dutch oven) preheats. Then you put it for 7 min into the Dutch oven before doing the final expansion cuts. Is my understanding correct or is it correct what @DMW4Crochet is saying (7 min of freezing…)? I’m just confused cause you didn’t correct that in case it’s wrong. Thanks for letting me know what is the correct way to do it
@@leonieh7214it’s my understanding that she freezes it for 30 minutes while she’s heating up her Dutch oven and oven. She does a light score once everything is heated up, then she bakes it (lid on) for 7 minutes, takes it out, then does the expansion scores and pops it back into the Dutch oven for the remaining covered time then cooks uncovered for 10 minutes.
I love baking sourdough bread, I think it's the most delicious and healthy it can be! Thanks for the detailed description, especially the 7 minutes was helpful to me. I will definitely try your recipe.❤🎉
I used this video to make my first sourdough recipe that wasn't pancakes or a sandwich loaf. It turned out so well! And I only used all purpose flour. Your instructions are so clear. Thank you! I'm still learning sourdough so I will be watching your video several more times before I do it on my own. ❤🍞 🌾 ✨
@@kristinzimmerman6415 I unfortunately don't have a kitchen scale, and I halved the recipe to make just one loaf. I used about 3 cups of all-purpose unbleached flour and 1 1/4 of water. That's what I had on hand.
This was the most relaxing video before bed. At least for a sourdough baker 👩🏽🍳 now I’m off to bed with a perfect head start to my morning bake prep - thank you I’m new here and so excited to become like you!❤️
Amazing recipe! I had great success with this. The only issue I had was the crust was a little soft on the outside and I didn’t get a big “ear”. I think I’ll adjust the temperatures and times but boy this is the most oven rise I’ve ever had and had no big air pockets. Thank you!
Love your video❤. I was always impressed about your scoring techniques and how good your dough keeps the strength after proofing. Now i understand how you so it. Thank you so much for sharing ❤ Can you recommend proofing baskets and covers which match to the dough weight of your recipe? I love especially the covers you are using 🤩
Love this recipe, although it has a few more steps than some others I have used, I think it is the best one so far. I have watched it at least a dozen times. Still trying to get the shaping down, I'm getting better at it. Thank you
Sorry but I'm not sure what I'm doing differently to everyone else. Followed the instructions to the letter. Used 13.4% strong bread flour. Properly ripe and bubbly starter and after proofing I end up with a flat cowpat of dough. Currently in the oven but not holding out much hope that it wull turn out anything like the video.☹
Please check the temperature of your kitchen when you are at the proving stage. My kitchen is quite hot in the afternoon, and I don't need 60 minutes between each coil-fold, for me I need 20 minutes only. My ealier try, I also got the flat cowpat like yours, because I use 60 minutes btw each coil-fold. Have a try.
Can’t wait to try your recipe and follow your instructions! I haven’t had great success just yet with sourdough. But I’m hopeful after watching your video.
I got some 60 year old starter and learned a very basic method, with folds every 30 minutes three times. Not the best outcome. Then this. Took a number of times to get it right (my errors) and today was a success! The best. And I like your voice.
Simply WOW! Can you do a similar step-by-step video using only 100% whole wheat flour? I have been baking whole wheat bread but all of my loafs didn’t have a good oven spring 😢
HI! Ive followed this method 7 or 8 times now and each time seems to get better but i still hadnt managed the none sticky firm dough that you do so i decided to add in an additional 100g of flour making it 1100g and this made the world of difference. It does bring the water ratio down to 65% but the dough is much easier to work with and the expansion in the oven was incredible! The flour i used was all white flour with a protein level of 13.7. As a Brit obviously im buying my flour from this conuntry but what kind of prtein level flour do you use in this recipe? so happy that with a tweak i managed to nail it! Thankyou for your insightful recipes.
Followed along and made bread with this video. This is my new go to recipe and method. Made the best loaves I’ve ever made. Have shared the video with all my friends and family 😊
When the dough goes in the freezer before doing the decorative scoring, is it still in the banneton? And is it covered or u covered? Thank you! You are so talented!
Oh my goodness! I just tried making g your dough recipe for the first time and I cannot believe how amazing my dough came out! I have never made a dough like this before. I am almost ready to pop my boules in the fridge. I cannot wait to bake them tomorrow!!! Thank you for sharing!
So for the bake time, is it 7 + 25 lid on + 10 lid off all at 450? Or is that first 7 part of the 25? Also, you don’t let it rise at all after the cold ferment? This is different than other sourdough recipes I’ve followed so I’m confused, but your bread is gorgeous!
There's lots of ways to make sourdough bread. I'm making pretty banger loaves right now (without a proofing basket or a Dutch oven) where I make the dough up to their final shaping on the weekend, throw them in the fridge, and then score and bake them straight from the fridge throughout the work week. It was an accident first time around, but the bread tastes great and it works well with a busy work schedule too. Also, I think it's 7 with lid, 25 with lid, 10 without lid. Totalling 42 minutes
So basically any time we touch it for 10 seconds, we have to wait one hour. Do that 47 times equaling roughly 47 hours, then once that’s done, wait 24 hours. Once you’ve aged considerably and half your life has passed you by, you can put the dough in the oven. Thanks for the recipe
Thank you for this. Trying out today! I'm in the uk. My dough, even after following your recipe exactly is wetter / sloppier still after 4 / 5 hours at pre shape stage - would This be to do with the temperature it's been or the time or flour? I often find this the case but perhaps as I'm following Canadian / US recipes?!
Your video is somehow...so relaxing to me! Haha so thanks for that! My dough is resting from my 4th stretch and fold, so far, working beautifully. This will be my 7th loaf of sourdough bread in 3.5 weeks, King Arthur flours' recipe has been the last 6 loaves, learning about how autolyse of flour and water, actually lessen the stickiness 🤔 However, yours I'm doing EXACTLY as you've done and I love the feel of the dough! I'll let you know how it all turns out. Thank you
Have this batch currently bulk fermenting in a marked Sysco square bin. I did use a spiral mixer to get the gluten going real nice, rested for an hour, 1 coil fold, and an hour later a lamination. What stood out to be most was the dimpling to distribute the air bubbles better. I haven't seen anyone else do that and it makes sense that it would provide a more even final crumb! Thank you
Can I ask what 100%starter hydration means to you. I get several different answers. If I feed 1 cup flour and 1 cup water, how much starter should I start with? Thank you
I really like the melting your starter in water for gluten formation technique and how wet your dough is. The water is the real worker in gluten development rather than the kneading process. I will try the85% hydration dough today. My loaves are generally pretty fluffy but this technique will get even more gluten formation. I like your slow and clear style of video instruction.
How is your dough so dry and puffy? I think I am adding too much water to my hands to prevent them sticking like mad to the dough. Mine is a sticky blob of messiness and yours looks like you don’t even have to wet your hands. Am I over proofing it? This process is intense and I already feel like it’s going to be an epic failure. 😢
Flour, water, starter, salt has not changed, but in my lifetime - baking for 50 years - we have gone from, "Knead for ten minutes" to, "Stretch and fold" ! It's like we all just got here and are just learning the basics. Truly, it's a little scary!
What do you mean by this? Is the whole stretch and fold thing unnecessary? I honestly feel like nowadays people overcomplicate things, but idk how else to do it so i have to follow whats out there 😅😂
@@ArabellaRios I wouldn't know about stretch & fold replacing kneading, as I can't seem to stop kneading! Lately, I'm making pizza dough with 10 minutes of kneading, rest for 1 hour and stretch & fold for four folds. It makes good pizzas.
That is a loaf of bread with a fantastic looking crumb texture and crust (the laming or scoring is PRO!) According to my numbers, the hydration level is between 74 and 75%. Will definitely attempt to make it. Could you kindly share the length and depth of the banneton and the size of the stretch cloth cover size, and where to obtain each item. All the best
I’ve tried a handful of TH-cam recipes and I’ve had most luck with this one BY A LANDSLIDE. Seriously, if someone’s on the fence which one to follow, this one is somehow one of the lower effort recipes while simultaneously having the best results. I’ve tried Josh Weismanns, food geek, the bread code, all to varying degrees of success but I can’t believe how much spring and flavour these loaves have with this recipe
Thank you for your kind words! :)
Hard agree! I’d been using Weissman’s (advanced) method for about a year now, and don’t get me wrong I was getting great loaves, but don’t always feel like dealing with the slap and folds and all the stretch and folds at 15 min intervals. I’ve tried the others as well and this is the easiest method that still yields incredible results. Came for the pretty scoring, stayed for the fool-proof proofing. 🥖🤘🏼 My scoring still looks like trash, though. 😅
@@MarjorieGresham oh my god I hated that slappy sex noise method it was exhausting and Weissman just over complicates everything, the coil folds are a game changer, so much easier and better results. Smarter not harder!
@@sourdough_enzo Thank you for sharing you’re perfect recipe!
I agree!
Thanks! I so appreciate you sharing your knowledge here. I’m new to baking sourdough, and your videos are incredibly helpful and inspiring!
Thank you kindly for your support and kind words 🥰
This is the most clear for understanding detailed recipe I’ve ever seen on TH-cam. Thank you. Amen
Just baked my first loaf using this recipe. MY FAMILY LOVED IT! The crust was amazing and the crumb was soft. The recipe is simple and straightforward, also the dough is easy to handle. This is a great recipe for beginners and experienced bakers since the hydration is very manageable.
Thanks SO much for the step by step instructions. I’ve made sourdough twice before- and both times ended up with flat loaves. My first rise took about 12 hours to double in size- only because my kitchen stays cold. I’m so proud of my loaf! ❤️
Put heating pad with dough in microwave to keep warm
wonderful - so glad to hear!
@@kartencarter8135 heating pad will encourage bacteria to ferment faster than the yeast and they will eat up and destroy the gluten structure
Your shorts caught my attention. I could totally watch this for asmr and sleep to the sound of your voice. Not because it's boring but it's very calming.
I CAN'T TELL YOU HOW EXCITED I AM!!!! I followed your recipe and it turned out perfect!!! Made me so happy I'm choked up!!!! Thanks so much for sharing your talent!!!!
Thank you. Made 2 loaves,,,don't have any baskets...used a bowl and a wooden fruit basket ( long shape) Since I have a steel and peal i placed the loaves directly on parchment and slid directly on top of pre-heated oven 475 F...25 min or until desired color is achieved . Just awesome...FINALLY...getting the handle on starters / discard and making them loaves...DELICIOUS, crispy , crunchy crust and airy soft chew finish....Not gonna cut up the inside of yer mouth....
INSTRUCTIONS
Night before, make Levain
The next morning, when the Levain has peaked, mix together all ingredients until the dough is cohesive. Then place in a warm spot, around 80° F.
After 40 minutes, perform a stretch and fold, and cover the dough.
After 40 minutes, perform 1st coil fold, and cover.
After 70 minutes, perform 2nd coil fold, and cover.
After 70 more minutes, perform 3rd coil fold, and cover.
Now let the dough sit in a warm area until doubled.
When the dough is ready, dump it out onto the counter, divide in 2, shape into a ball by using the counter to build tension, and let the dough sit on the counter uncovered for 30 minutes.
After 30 minutes, shape the dough, and place into a dusted banneton basket, let it rest for 30 more minutes on the counter.
Finally, place the baskets into a bag, and place them into the fridge.
The next day, preheat the oven (and Dutch oven) at 450°, take the dough out of the fridge, (freeze if you are planning on doing an intricate design) and score your loaf. Now bake for 25 minutes, then 10 minutes uncovered. Let cool. And Enjoy!
*Keep in mind you can leave your dough in the fridge for up to 72 hours before baking!!*
Time Stamps
10:30- Make dough
11:10- Stretch and Fold
11:50 - Coil Fold 1
1:00- Coil Fold 2
2:00- Coil Fold 3
Finish Whenever Doubled
Divide/Shape/ Rest for 30 minutes
Shape/Basket/Rest for 30 minutes
Place In Fridge
NEXT DAY:
Freeze for 30/60 minutes if you're doing an intricate score
Preheat oven
Bake at 450° covered for 25 minutes, then uncovered for 10
Thank you SO MUCH for typing this out!🥇
Nepochybujem že chuť je úžasná. Neviem si ale dosť dobre predstaviť ako robím s jedným chlebom dva dni.
Yes, thank you for the work you did typing this out!🙏
dont forget the expansion score (although I'm not sure if this happens covered or uncovered in the dutch over). I think last line should be:
Bake at 450 for 7 minutes (covered?), remove from oven and slice expansion score, bake additional 25 minutes covered followed by 10 uncovered
How long will it take for the dough to double in size?
Восхитительно! Браво мастеру!❤❤❤🥐🍞🥐
Very thorough directions. Your cinematography is superb and very easy to follow. The 2-stage scoring process is something I have not yet seen until now. Thanks so much for the recipe listing directly below. I am bookmarking this page. Will be looking for more if there are more...
Thank you for this video! I made the bread today and it was a big success. Not only that the process was fairly easy, the bread turn out delicious❤. Since I like to use some freshly ground flour, I used 700 g of KA Bread Flour, 150g Hard White Wheat and 150g Spelt, everything else I have followed your instructions. I will definitely be using this recipe for making more bread! Thanks again.
So glad to hear!
Hello Enzo. I would like to know if you add water to the dutch oven before or after the expansion score.
Thank you so much for sharing your recipe ❤
Thanks, Enzo. I was starting to incorporate some of your tips into my sourdough (mix water, starter and salt before flours) and I decided to follow this recipe/ technique closely.
I really like it. Easy to follow along. I used 850g 'plain white' (supermarket) flour and 150g of organic wholemeal flour. I will try to add more WH and less white as my preference.
My only consistent stumble is the firmness of the pre-bake shape. If I didn't use a cast iron pot, the shape would collapse. I use the very hot crockpot method with the bread placed inside on parchment paper and a little water before lid on. Still, I'm happy with my round loaves and the taste/crunch/chew is just what I want. My family agree. Thanks again.
You can do a gentle re-tightening of the dough after proofing to see if that helps it hold its shape better. Nothing too brutal, you don't want to deflate it, but gently tucking the sides under to tighten that surface tension can sometimes help.
In terms of baker's math, so others can adapt the recipe:
Total loaf: 1940g, two loafs of 970g.
White bread flour: 850g (85%)
Einkorn or spelt flour: 150g (15%)
Water: 720g (72%)
Salt: 20g (2%)
Levain (100% hyd): 200g (20%)
The recipe leads to a final hydration of 74,5%.
Total percentage: 194%. To adapt to your desired weight, do the following math for all ingredients: (Desired weight/1,94)*(ingredient percentage). The sum of all flour must be 100%.
You're amazing!! Thanks!!
Legend 👍
This was the most helpful sourdough video I’ve watched yet! Thanks so much and God bless.
Thank you so much for your easy to follow and bake along with video. I love that you briefly pause between steps. I’ve just started my sourdough starter a few days ago and my husband bought me a book for beginners but I’m a visual learner and your video is great.
Hands down the best, most soft loaf I've ever made, 5 year old approved as well. Thank you for sharing your recipe and technique!! I've been trying different recipies for over a year and this will be the only one I will use from here on out. My loaves before were always dense, but the loaf today was bouncy and soft, with perfectly crispy crust. It is 100% worth my time.
My dough didn’t look as firm as yours by the end of the process and I was a little worried when it went into the oven. I was absolutely amazed when it was cooked though! It was beautiful and rose perfectly in the oven. And it was my first time ever making sourdough! I will definitely be using this recipe again! I’m so pleased with myself 😂 thanks for giving such exact instructions to follow 😊
Her dough is frozen. If you listen carefully she says she had frozen her dough for 60 minutes in order to do the complicated score design
7:42 so you cook it for 7 min at 450 degrees!!!!? before expansion score? Holy! Ok and when do you spray water in it? Maybe you have a video on this already lol
Probably the single best demonstration of the method that is 100% accurate.
Awesome 👏 thank you. I guess the individual tweaking for all of us is about the type of flour and adjusting the water. Flour varies a lot from brand to brand let alone country to country. I took a break but now getting back into it. Love and appreciate your work so much. Love, Maja
People are not lying that these instructions create amazing results. I already see the difference and I’m only just folding. The dough is so supple and smooth and coming together so nicely. Can’t wait to bake! Thank you 🙏
I have shared this video so many times. This is the best tutorial on how to make sourdough. Thank you so much!!
thank you for your kind words!
Thanks so much for sharing this. I made my first loaf with your recipe and technique. It was not as taught as yours, but at the end turned out so good!
I just got into bread making and I just want to thank you for posting these videos. Your bread looks delish!
Can’t wait to try this tomorrow morning. Great video, thanks for no music and talking calm & slowly. Your scoring is so attractive.
Yes, I've made this twice and am presently waiting to shape and place in Brotforms, you have the most calming instruction video I've heard/seen well done and lovely recipe.
Thanks 😉🥖
Hello, I have seen your cartoon until the end. Well done. You work with love, and this means success. I am waiting for your work, my kind friend. You are wonderful.
I tried lots of sourdough recipes, this is the best!
I used your recipe and technique last weekend and my loaves came out so beautiful! I was honestly astonished that I could make them so nice. I'm making more today! Thank you!
You made such beautiful loaves! As a novice I found the process logical but time-bound. This is hours of bread making. Your tutorial was good and I produced wheat/rye loaf that was tasty and crunchy. Thank you
Thank you very much for this excellent recipe and easy to follow video. Now everyone thinks I'm an amazing baker! I'm just good at listening and following directions! You're amazing!
Best and most concise video yet! Love it!!! I made this today and it turned out wonderfully!
This recipe!!! All i can say is WOW! made this today and the dough is absolutely beautiful!! THANKYOU MUCH MUCH!
yay! thanks for the feedback!
@@sourdough_enzoЯ сразу же подписалась на Вас!! Это шедевры!!!👍. А можно здесь написать рецепт, тогда сработал бы переводчик, очень хочу сделать так же!!!🙏❤️❤️❤️
Got my Einkorn flour yesterday and raced to my kitchen. I’m an experienced home baker who needed a challenge. High hydration dough is it. Previous attempts have resulted in less than perfect results even after extensive research. Conclusion is flour available here isn’t strong even when labeled “bread flour”. Substituting 50g of wheat gluten helps a lot and your recipe is the ONE. While I didn’t achieve the coveted “ear” I got a good oven spring and belly with open crumb. Flavour is phenomenal from the Einkorn! Thanks so much for this video ❤️
When you say “substituting” what do you mean?
@@Janpluseds I subtract 50g of the bread flour from the recipe and replace with 50g of gluten flour.
So use 50g of wheat gluten instead of flour? I’ve been buying Gold Medal bread flour because that’s all I can find here. I’ll try that and see if it helps. I may have to order my flour online.
@@Janpluseds I got my gluten flour on Amazon.
@@Janpluseds I use King Arthur bread flour and it works awesome!
It felt relaxing to watch this video after a hectic work day
Thanks!
Thank you kindly for your super! It is so appreciated ☺️❤️
A happy and healthy starter makes a very happy dough, which in turn makes the most happiest loaf of bread! And, I think you have this science down! Thanks for sharing your recipe of the magical sourdough! 💜
This recipe is great. I have tried it twice now. The first time the dough was rather tacky for the stretch and folds and the coil folds were difficult. I live in South Carolina and it's pretty humid here, so I reduced the water by 20 grams. It came out SO WELL! I love it! It's crunchy and chewy and delicious. Also for the first batch I used a baking sheet and lower water bath. For the second I used Dutch Ovens. The second batch is gorgeous as well as delicious. Thanks Enzo!
Where b is the recipe???? 3 hours..
@@ZeeLedge777 I recommend watching the video and taking notes. That's the recipe. :)
I have been playing with sourdough for the past 6 years, and recently fallen into a rut (probably overproofing the dough) of baking loaves that just don't show great oven spring. They taste great, but are a bit too dense. Your process and video presentation is one of the absolute best I have seen! I look forward to using your method!
Please come back and give your feedback 😊
Please, give a feedback after you do it.
@@janabertolaia5450 I was planning to use this recipe over the weekend, but life got in the way. I'll get to it this weekend.
@@janabertolaia5450 OK, so I woke up early Saturday morning, planning to make this great bread. My levain looked weak. So...I took 30 g of the levain and made a new levain. MUCH better, but it consumed several hours of Saturday. I went through the steps, including coil folds (never done coil folds before, so I had to have my wife hold the bowl as Iifted the dough out to fold it over). Some large bubbled formed, as shown in this video. I did the coil folds every 90 minutes, then a pre-shape and shape. After that, into the refrigerator for the next 18 hours. Baked at 475F, got decent (not superb) oven spring. Loaves baked beautifully. Overall, great color and crust appearance (I was hoping for a "silkier" look to the surface). The crumb is a mixture of open and tight, so I honestly think I underproofed (probably because I had to redo the levain, and that made me play with the dough into the late night. I likely got impatient, and didn't give enough bulk rise time.
Now, that said...the bread is delicious and the family loves the consistency! I just want to make the perfect loaf! I will try this recipe again, and be more aware of the proofing time. I think this particular recipe is a true winner!
Best to all that are making wonderful fermented breads for their families!
@@robbarresi9791 thank you so much for the reply!!! I'll definitely try it 😉
I have tried a lot of sour dough recipes - and this is the first time I have gotten really great results. Thank you. This will be my sourdough recipe going forward.
I love that you don’t autolyse because I watch so many videos and figure why over and over and yours looks great!!
This is the first time my dough has looked bouncy and firmed up each time I touched it. It didn't end up flat like my other attempts. Thank you!
Hands down best sour dough video! Thank you! One lesson in my sour dough journey 😀 is do not use budget flour , pay a few extra dollars is worth it 💛🙏
I agree too…she’s so good and I’ve learned a lot from her! Best!
I learned that the hard way. King Arthur Flour has been the best for me!
So I tried this recipe and let me tell you it worked. 🎉I have tried many and not sure why it wasn’t working but you make it easy and doable. Thank you for sharing ❤
Impressive 😊 I also desolve my starter first and then add the salt. Some other channels wait until autolyse is done. This recipe clearly shows it’s not necessary. Bravo 👍
I used to autolyse but find that I am able to achieve good oven spring with proper dough handling after everything is mixed :)
This is my favorite sourdough bread recipe. I’ve had the most success with this one. The only change I’ve made is I do an autolyse, and hold back 50 g of water and the salt. And then I added it after an hour. My bread is way less sticky, and much easier to deal with.
I started making a sourdough starter 2 days ago. This is my first attempt. Im so excited to try this out. Waiting a week to try this is going to be torture. Thank you so much for this video. Ive watched it a few times already in anticipation
How did it go ?
😢 10 days in and my starter didnt rise anymore. I kept on it...but it was a failed attempt. Trying to muster up the courage and patience to attempt again. Been making regular artisan/rustic bread though @@sabrinag573
This recipe is absolutely incredible! I had to bulk fermenting the refrigerator for a hit because my timing was so off ! My loaves turned out delicious and incredible ❤
An admirer of your beautiful loaves! Thank you for sharing this recipe video! Can't wait to try it!
I just made it and it turned out amazing! The most delicious sourdough bread. I followed the recipe step by step and it turned out very good. Thank you!
Omg! How so very lovely! Thank u for sharing. I think I need to work on getting a strong robust starter first. Then I’m going to try your beautiful method.
Perfect recipe! Thank you for sharing your beautiful work!
Thank you so so so much!! I’ve been watching your videos for a while and I’ve always wondered what the recipe behind it was! I’ll be using this recipe from now on ❤
I like your through descriptions of each of the steps and what the characteristics are.
I am an experienced sourdough Baker decided to try your recipe it worked great I need to keep practicing on scoring I love the fact that you freeze for 7 minutes that was great tip. I think people need to practice making sourdough with less hydration so they get used to working with the dough I don't think I would share this with someone that hadn't baked sourdough before just my own opinion but I am loving all your videos so much thank you so much
That’s great! At around 75%, this dough is medium hydration. I usually stick to 70-75% hydration.
Do you add in Einkorn or Spelt flour and which brands do you prefer?
@@sourdough_enzo in your Video I do understand that you don’t freeze it 7 min, but that you freeze it around 30 min while the oven (incl Dutch oven) preheats.
Then you put it for 7 min into the Dutch oven before doing the final expansion cuts.
Is my understanding correct or is it correct what @DMW4Crochet is saying (7 min of freezing…)? I’m just confused cause you didn’t correct that in case it’s wrong. Thanks for letting me know what is the correct way to do it
@@leonieh7214it’s my understanding that she freezes it for 30 minutes while she’s heating up her Dutch oven and oven. She does a light score once everything is heated up, then she bakes it (lid on) for 7 minutes, takes it out, then does the expansion scores and pops it back into the Dutch oven for the remaining covered time then cooks uncovered for 10 minutes.
I love baking sourdough bread, I think it's the most delicious and healthy it can be! Thanks for the detailed description, especially the 7 minutes was helpful to me. I will definitely try your recipe.❤🎉
I have been waiting for this for sooooo long!!! Thank you!!!!
I used this video to make my first sourdough recipe that wasn't pancakes or a sandwich loaf. It turned out so well! And I only used all purpose flour. Your instructions are so clear. Thank you!
I'm still learning sourdough so I will be watching your video several more times before I do it on my own. ❤🍞 🌾 ✨
Did you use 1,000g of just white bread flour?
@@kristinzimmerman6415 I unfortunately don't have a kitchen scale, and I halved the recipe to make just one loaf. I used about 3 cups of all-purpose unbleached flour and 1 1/4 of water. That's what I had on hand.
Yay! I’ve always wanted to see your dough process prior to score!
This was the most relaxing video before bed. At least for a sourdough baker 👩🏽🍳 now I’m off to bed with a perfect head start to my morning bake prep - thank you I’m new here and so excited to become like you!❤️
My new FAVORITE channel!!!
Amazing recipe! I had great success with this. The only issue I had was the crust was a little soft on the outside and I didn’t get a big “ear”. I think I’ll adjust the temperatures and times but boy this is the most oven rise I’ve ever had and had no big air pockets. Thank you!
Amazing! Thank you so much for sharing this.
اتنی محنت پر آپکو سلام ♥️
یہ سب بہترین تھا۔ قابلِِ تعریف۔
Love your video❤. I was always impressed about your scoring techniques and how good your dough keeps the strength after proofing. Now i understand how you so it. Thank you so much for sharing ❤
Can you recommend proofing baskets and covers which match to the dough weight of your recipe? I love especially the covers you are using 🤩
Can’t wait to try!!! Thanks for sharing
Thank you so much for the recipe! 😊
Love this recipe, although it has a few more steps than some others I have used, I think it is the best one so far. I have watched it at least a dozen times. Still trying to get the shaping down, I'm getting better at it. Thank you
Sorry but I'm not sure what I'm doing differently to everyone else. Followed the instructions to the letter. Used 13.4% strong bread flour. Properly ripe and bubbly starter and after proofing I end up with a flat cowpat of dough. Currently in the oven but not holding out much hope that it wull turn out anything like the video.☹
Please check the temperature of your kitchen when you are at the proving stage. My kitchen is quite hot in the afternoon, and I don't need 60 minutes between each coil-fold, for me I need 20 minutes only. My ealier try, I also got the flat cowpat like yours, because I use 60 minutes btw each coil-fold. Have a try.
Can’t wait to try your recipe and follow your instructions! I haven’t had great success just yet with sourdough. But I’m hopeful after watching your video.
Wonderful video! When I bake the bread for 7 minutes before doing the 2nd score, do I cover the dutch oven or leave the lid off. Thanks!
Cover on!
I love that you put the salt in , in the beginning. When I add it 40 min after like so many suggest , it creates little lumps .
Thank you SDE! Would you PLEASE share what brand of flour you use?
Very beautiful video! Loved the instructions and the step-by-step instructions!! Thank you!
Смотрю уже сотый раз! Невозможно налюбоваться!!!!!
I got some 60 year old starter and learned a very basic method, with folds every 30 minutes three times. Not the best outcome. Then this. Took a number of times to get it right (my errors) and today was a success! The best. And I like your voice.
Simply WOW! Can you do a similar step-by-step video using only 100% whole wheat flour? I have been baking whole wheat bread but all of my loafs didn’t have a good oven spring 😢
You can’t really use all whole wheat it will be super dense
I have failed miserably with fresh milled whole wheat flours
Just pulled out 2 loaves. Followed your video. The best sourdough loaves that I have baked ever. Thank you❣️🙏
This looks so beautiful and delicious! Thank you for sharing 💛 How long do you estimate it takes for the dough tp double in size?
This is what I want to know too!
Me too!
Me too
HI! Ive followed this method 7 or 8 times now and each time seems to get better but i still hadnt managed the none sticky firm dough that you do so i decided to add in an additional 100g of flour making it 1100g and this made the world of difference. It does bring the water ratio down to 65% but the dough is much easier to work with and the expansion in the oven was incredible! The flour i used was all white flour with a protein level of 13.7. As a Brit obviously im buying my flour from this conuntry but what kind of prtein level flour do you use in this recipe? so happy that with a tweak i managed to nail it! Thankyou for your insightful recipes.
Please share your starter recipe too
Followed along and made bread with this video. This is my new go to recipe and method. Made the best loaves I’ve ever made. Have shared the video with all my friends and family 😊
When the dough goes in the freezer before doing the decorative scoring, is it still in the banneton? And is it covered or u covered? Thank you! You are so talented!
Still covered in banneton 😊
Thanks!@@sourdough_enzo
Oh my goodness! I just tried making g your dough recipe for the first time and I cannot believe how amazing my dough came out! I have never made a dough like this before. I am almost ready to pop my boules in the fridge. I cannot wait to bake them tomorrow!!! Thank you for sharing!
So for the bake time, is it 7 + 25 lid on + 10 lid off all at 450? Or is that first 7 part of the 25?
Also, you don’t let it rise at all after the cold ferment? This is different than other sourdough recipes I’ve followed so I’m confused, but your bread is gorgeous!
There's lots of ways to make sourdough bread. I'm making pretty banger loaves right now (without a proofing basket or a Dutch oven) where I make the dough up to their final shaping on the weekend, throw them in the fridge, and then score and bake them straight from the fridge throughout the work week.
It was an accident first time around, but the bread tastes great and it works well with a busy work schedule too.
Also, I think it's 7 with lid, 25 with lid, 10 without lid. Totalling 42 minutes
You're extremely good at this. Just watching has helped me.
So basically any time we touch it for 10 seconds, we have to wait one hour. Do that 47 times equaling roughly 47 hours, then once that’s done, wait 24 hours. Once you’ve aged considerably and half your life has passed you by, you can put the dough in the oven. Thanks for the recipe
🤩🤩🤩
LOL!😄
😂
🤣
😂it’s not for those in their twilight years 😂😂
This recipe is how I successfully learned how to make good sourdough. Thank you for this video. It has led to many great loaves of awesomeness.
Thank you for this. Trying out today! I'm in the uk. My dough, even after following your recipe exactly is wetter / sloppier still after 4 / 5 hours at pre shape stage - would
This be to do with the temperature it's been or the time or flour? I often find this the case but perhaps as I'm following Canadian / US recipes?!
You mean less stretchy? Yes it’s flour quality. try use highest protein, organic type.
Best sourdough recipe. Easy to follow,,thank you
I can't imagine being chained to a loaf of bread all day long. Kudos to you! I'm going to my local bakery.
😂
It's well worth it You will enjoy the results
Your video is somehow...so relaxing to me! Haha so thanks for that! My dough is resting from my 4th stretch and fold, so far, working beautifully. This will be my 7th loaf of sourdough bread in 3.5 weeks, King Arthur flours' recipe has been the last 6 loaves, learning about how autolyse of flour and water, actually lessen the stickiness 🤔
However, yours I'm doing EXACTLY as you've done and I love the feel of the dough!
I'll let you know how it all turns out. Thank you
How to do this 100% hidration idk thing? 0:49
Equal parts, water and flour. I do 100 g of water and 100 g of flour. I use a combination of all purpose, flour, wheat, flour, and organic rye flour.
And how much starter goes in? @shelly6123
Have this batch currently bulk fermenting in a marked Sysco square bin. I did use a spiral mixer to get the gluten going real nice, rested for an hour, 1 coil fold, and an hour later a lamination. What stood out to be most was the dimpling to distribute the air bubbles better. I haven't seen anyone else do that and it makes sense that it would provide a more even final crumb! Thank you
Can I ask what 100%starter hydration means to you. I get several different answers. If I feed 1 cup flour and 1 cup water, how much starter should I start with? Thank you
It has a universal meaning- simply a 1:1 Weight ratio of flour and water. So fed eg 50g water 50g flour
Use weight not volume, 1 cup of each is not the same weight ratio
I think i have samedi question, but not very clair answers...
@@michaelosborne3414 the question is how much starter? 1:1:1?
I really like the melting your starter in water for gluten formation technique and how wet your dough is. The water is the real worker in gluten development rather than the kneading process. I will try the85% hydration dough today. My loaves are generally pretty fluffy but this technique will get even more gluten formation. I like your slow and clear style of video instruction.
How is your dough so dry and puffy? I think I am adding too much water to my hands to prevent them sticking like mad to the dough. Mine is a sticky blob of messiness and yours looks like you don’t even have to wet your hands. Am I over proofing it? This process is intense and I already feel like it’s going to be an epic failure. 😢
Same!!
Yep same here
It might be because of the percentage of the gluten of your flour. May be it’s a bit low. Also your flour could just naturally absorb less water.
Try it out with flour typ 00 or with Manitoba flour and be careful with the temperature in your fridge. It shouldn't be colder than 5°C😊
Try out this recipe with my measurements and my recommendations for flour type and let me know how it goes
I bake sourdough a lot, but none come out this beautifully. I’m going to try this way when I have some time off work.
Flour, water, starter, salt has not changed, but in my lifetime - baking for 50 years - we have gone from, "Knead for ten minutes" to, "Stretch and fold" ! It's like we all just got here and are just learning the basics. Truly, it's a little scary!
What do you mean by this? Is the whole stretch and fold thing unnecessary? I honestly feel like nowadays people overcomplicate things, but idk how else to do it so i have to follow whats out there 😅😂
@@ArabellaRios I wouldn't know about stretch & fold replacing kneading, as I can't seem to stop kneading! Lately, I'm making pizza dough with 10 minutes of kneading, rest for 1 hour and stretch & fold for four folds. It makes good pizzas.
That is a loaf of bread with a fantastic looking crumb texture and crust (the laming or scoring is PRO!) According to my numbers, the hydration level is between 74 and 75%. Will definitely attempt to make it. Could you kindly share the length and depth of the banneton and the size of the stretch cloth cover size, and where to obtain each item. All the best
3:26 BLAAAAAAH!!!
😂😂
Dough doesn't sound too happy about being raised 😂
That was my favorite part of instruction. 😂