Just followed this recipe exactly for my first ever loaf of sourdough and it came out amazing! I only proofed it at room temp for 2 hours and it worked perfectly. Thank you!
@@loreliem665 No, I didn't use any oil. The dough stuck a bit at first but less and less after each stretch and fold and eventually comes out of the bowl fairly easily!
Just received my starter and have written instructions from my daughter in law, yet I do better with video and watching several times…thank you for your instruction.
Also, thank you for this video and recipe! This is the first time that I’ve ever had my sourdough come out right starting with the shaping and dough and the proper technique!
Thank you for giving measures in grams rather that teaspoons and cups. So much easier to understand from an European perspective and so much more accurate... 👍🏼
Greetings from the 🇵🇭Thank you so much, I finally baked the perfect sourdough for the 1st time watching this video 💙 I cut the your recipe in half because I wasn’t sure if it’s gonna work using wheat flour from Korea.
This video is a great step by step tutorial. Today is my fourth attempt to make sourdough bread following your instructions. I accidentally used All Purpose flour instead of Bread flour. I just didn't pay attention to the bread flour (should have drunk my coffee first). I have to watch your instructions step by step. The first 3 loafs tasted ok, but very hard to cut.
I'm new to SD baking! My 1st loaf is chillin' in the frig! Can't wait to bake it later today! Thank you for such easy, precise instructions! I still think it's very cool that I made my own yeast!!
I've got two good starters that I started. I've tried several recipes and methods and heaven knows there are hundreds out there. None have worked except the last one I tried but the crumb was gummy. I may have over proofed it. I'm going to try your recipe and method. I want to use some organic whole wheat and einkorn with the bread flour. I like the King Arthur bread flour too. What do you think? Maybe have to adjust the water? I appreciate any and all help I can get.
Great instructions for a perfect loaf. I am a beginner and I just followed the directions to make my first loaf. It was a perfect loaf of sourdough. Just as good or better than any bakery bread. Thanks for the easy step by step instructions. 🙂🫓
hey! i tried a lot of recipes, and never got a beautiful sourdough bread. now, I'll try this recipe (first i have to make the starter) and I'll update you if it worked for me. thank u!
After you refrigerate it overnight; do you let it rest outside the refrigerator to come back up in temp and rise more before scoring and baking? Or do you score it and bake it straight out of the fridge?
Thank you so much for this. I’ve been watching so many videos since I started my starter. Prepping mentally and trying to understand the overall mechanics. I am a well versed baker in other ways and it bothers me if I don’t have a solid grasp of the science/stages and why. This video helped simplify it for me in my brain. It didn’t look like you added any moisture via a spritz or ice cube to the Dutch oven before baking. I’ve seen most do that. What do you recommend?
I followed all your steps, but the dough was really sticky 😢. Thank you for step by step tips! Really helpful! Hopefully the next time I try it again it will work out 🙏🏽🙏🏽
While the dough is bulk fermenting in the bowl, is it in a greased or oiled bowl so the dough won't stick? You dough just fell out of the bowl with no effort. Most of us have sticky dough. So should we oil the bowl 1st? Then let it rest in there?
@@ovarbulul7963 it may have overproofed if it’s very sticky. If it’s manageable I would shape and put into a banneton and continue on… if it’s unmanageable I would put it into a greased 9x13 pan and make focaccia.
Hi, ur videos are inspiring. Here in India,we dont get bread flour in all cities and they r very expensive too. The local wheatflour protien content is around 11% -11.5%, can i try making sourdough bread with that flour? People say a minimum of 12.5% of protien is required for sourdough breads, this being way less, wondering what if all my hardwork may fail. Do guide me.
@@geethu83 yes you can use a lower protein flour but you may need to use less water for a stronger dough. You can also do a mix of all purpose flour and whole wheat flour if you have access to it. You can try replacing 50-100g of reg flour for wheat flour in the recipe.
Can I double the recipe to get two breads? I like having one in the freezer. Is sourdough like yeast in the sense that it shouldn’t be doubled with the other ingredients?
I have tried many recipes, yours looks nice and easy. My question is.. will it still turn out if I double the recipe and use 500g of whole wheat flour, I want to make 2 loaves. I have lots of bubbly starter
@@carriescarlett313 I wouldn’t use that much whole wheat, it would make it really dense and gummy. You could double it and do 900g bread flour and 100g whole wheat! You may need to add a bit more water, it absorbs into the WW flour a lot.
Just took my starter out of the fridge and fed it. Was my understanding that tomorrow it’ll need to be fed again and rest at least 6 hours before making the dough. Is that your process too? Thank you:)
@@RentalHop depends on the strength of your starter, you’ll want it to double in size and be active and bubbly before baking. Sometimes it may need a few feeds to get that way before baking!
Hello, can you answer a question please? Can I add the water little by little? My flour doesn't accept a lot of hydration, I'm afraid the dough will be too soft.
I'm struggling on how to know when my starter is ready... It usually peaks at around 3-4hrs after feeding. You said in the video you use yours when it starts to fall?
i tried this and it went pretty well, it rose perfectly, wasnt sticky and when i wanted to shape it it suddenly turned into mush! i couldnt work with it anymore and it lost all its structure. do you maybe know what went wrong?
@@rosinimandarini sounds like it may have overproofed. Next time I would do a shorter bulk fermentation, I just posted a video on my page going over “Reading your dough” visual cues to look for when your dough is ready to be shaped! That may help figure out what happened!
Seems challenging to do a high hydration dough! Is there any other recipe that you made that’s more easier to manage? I can imagine myself trying to shape and being a sticky mess…
I used a corningware covered dish for my first few breads until I could afford my lodge Dutch oven. You can also bake it on a cookie sheet and put a pan on the rack below the bread and put some boiling water in the pan. Maybe watch it closely because it might take less baking time being open on the cookie sheet.
While doing stretch and folds and adding flour to the counter surface, can it cause a hard outer crust? I’ve noticed it with my loaf’s, it’s so hard to bite into! I’ve just now started watching your videos and I’m hooked. You got yourself a new subbie ☺️
Takes practice. Quick hands. Sometimes when the dough is too sticky, try covering it and waiting 10-15 mins the try again. You could also lower hydration until you get used to handling sticky dough.
I followed this to a T and it came out a gloopy mess in the last stage. I’ve been fairly successful with other recipes. I wonder where I went wrong with this one
Mine was still a sticky mess when I turned it out from the floured cloth. About half a cup of dough stuck to the towel! What a mess!! I will never use this recipe again. 😢
@@meatisboring1708 inclusions can go in during stretch and folds or during shaping when you stretch it into a rectangle. I have a video explaining it on my shorts!
Just followed this recipe exactly for my first ever loaf of sourdough and it came out amazing! I only proofed it at room temp for 2 hours and it worked perfectly. Thank you!
@@YHLQMDLG888 awesome! Love to hear it, thank you for trying the recipe! 😊
Did you oil the bowl for the bulk fermentation time?
Did the dough stick to the bowl?
@@loreliem665 No, I didn't use any oil. The dough stuck a bit at first but less and less after each stretch and fold and eventually comes out of the bowl fairly easily!
So if u choose to put it in the fridge for 14 hours then how long when u take it out do you let it sit before using it😊
@@lorimckinney6035 I have been putting it right into a pre-heated dutch oven then into the oven without any issues!
Just received my starter and have written instructions from my daughter in law, yet I do better with video and watching several times…thank you for your instruction.
Great video! I’m a beginner and the step by step with captions is very helpful. Plan on baking tomorrow!!!
Bellissimo! Ci proverò sono agli inizi speriamo bene grazie x i sottotitoli in italiano (non parlo inglese) bravissima! 🤗🇮🇹
I've watched so many sourdough videos. Yours is the easiest by far. Thank you so much. Definitely trying this today
Thank you! Let me know how it goes! ❤
Also, thank you for this video and recipe!
This is the first time that I’ve ever had my sourdough come out right starting with the shaping and dough and the proper technique!
@@meatisboring1708 awesome, glad you had success!
Thank you for giving measures in grams rather that teaspoons and cups. So much easier to understand from an European perspective and so much more accurate... 👍🏼
Greetings from the 🇵🇭Thank you so much, I finally baked the perfect sourdough for the 1st time watching this video 💙 I cut the your recipe in half because I wasn’t sure if it’s gonna work using wheat flour from Korea.
Thank you so very much! I was able to follow along & understand the process thanks to your helpful tutorial! 😊❤
My first ever sourdough bread turned out great, thanks to you 🤩
Great video and instructions. I ordered your starter on Etsy as I haven't had much luck making my own starter. Can't wait to make sourdough bread.
@@richardavery4108 Thank you! Your starter is on its way! 😊
This video is a great step by step tutorial. Today is my fourth attempt to make sourdough bread following your instructions. I accidentally used All Purpose flour instead of Bread flour. I just didn't pay attention to the bread flour (should have drunk my coffee first). I have to watch your instructions step by step. The first 3 loafs tasted ok, but very hard to cut.
This video alone has improved my sourdough game!! So glad I found your channel 😊❤
Thanks for this video as I have just created my starter and now am ready to make a loaf.
I'm new to SD baking! My 1st loaf is chillin' in the frig! Can't wait to bake it later today! Thank you for such easy, precise instructions! I still think it's very cool that I made my own yeast!!
Thanks for the recipe. Please tell me How do you make your starter. I am a complete beginner. Thanks
So excited to try this recipe! Where did you get the fabric covers for your starter and bowl? They're so cute!
I've got two good starters that I started. I've tried several recipes and methods and heaven knows there are hundreds out there. None have worked except the last one I tried but the crumb was gummy. I may have over proofed it. I'm going to try your recipe and method. I want to use some organic whole wheat and einkorn with the bread flour. I like the King Arthur bread flour too. What do you think? Maybe have to adjust the water? I appreciate any and all help I can get.
So nice of you to share this video with easy steps. Thank you 😊
@@saharharmon3986 no problem, thank you for watching!
Great instructions for a perfect loaf. I am a beginner and I just followed the directions to make my first loaf. It was a perfect loaf of sourdough. Just as good or better than any bakery bread. Thanks for the easy step by step instructions. 🙂🫓
@@mikekern1382 love to hear this! Thank you for trying the recipe! 😊
hey! i tried a lot of recipes, and never got a beautiful sourdough bread. now, I'll try this recipe (first i have to make the starter) and I'll update you if it worked for me. thank u!
Did it work?
Excellent video. Clear and precise. ❤
After you refrigerate it overnight; do you let it rest outside the refrigerator to come back up in temp and rise more before scoring and baking? Or do you score it and bake it straight out of the fridge?
Wow🌟 I am building up the confidence 🙌🙏
Thank you❤
Hi, thanks for the video 😀 how big should be the dutch oven for this recipe?
@@magorzatamiskiewicz9584 a 7-9QT work best
I love your videos and how clear they are 😊 do you have any suggestions for how we can bake it without a Dutch oven in a regular OTG ?
Thank you so much for this. I’ve been watching so many videos since I started my starter. Prepping mentally and trying to understand the overall mechanics. I am a well versed baker in other ways and it bothers me if I don’t have a solid grasp of the science/stages and why. This video helped simplify it for me in my brain. It didn’t look like you added any moisture via a spritz or ice cube to the Dutch oven before baking. I’ve seen most do that. What do you recommend?
I think the pot reteins a lot of humidity already
So grateful for this video! I’m a newbie… do you have wheat starter?
Is it best to use all purpose or bread flour? I have both King Arthur. 😊
This was very informative, thanks!
Perfect video, thanks!
Do you have a link where I can print out the complete recipe? Thanks.
Beautiful 💖
Where are the cup ingredients located? I can't seem to find them. Thanks
Awesome, and I bet it's delicious! 😄❤
I followed all your steps, but the dough was really sticky 😢. Thank you for step by step tips! Really helpful! Hopefully the next time I try it again it will work out 🙏🏽🙏🏽
Hi did you use king arthur Gluten free or regular bread flour ? Thanks
Love the cute covers!
Yummy!
While the dough is bulk fermenting in the bowl, is it in a greased or oiled bowl so the dough won't stick? You dough just fell out of the bowl with no effort. Most of us have sticky dough. So should we oil the bowl 1st? Then let it rest in there?
If you don’t do the refrigerator rise, how long do you allow to rise on counter instead?
What would the ideal temperature be for bulk fermentation?
Excellent
Hi! I let my dough bulk ferment over night. It doubled in size but is very sticky. What to do?
@@ovarbulul7963 it may have overproofed if it’s very sticky. If it’s manageable I would shape and put into a banneton and continue on… if it’s unmanageable I would put it into a greased 9x13 pan and make focaccia.
@ great, thank you! focaccia sounds good!! 😊🫶🏼
Can you make a video without a dutch oven?
do I have to use bread flour? Can I use unbleached white flour instead?
❤ Thank you so much for this!
You're so welcome! Thank you for watching!
Hi, ur videos are inspiring. Here in India,we dont get bread flour in all cities and they r very expensive too. The local wheatflour protien content is around 11% -11.5%, can i try making sourdough bread with that flour? People say a minimum of 12.5% of protien is required for sourdough breads, this being way less, wondering what if all my hardwork may fail. Do guide me.
@@geethu83 yes you can use a lower protein flour but you may need to use less water for a stronger dough. You can also do a mix of all purpose flour and whole wheat flour if you have access to it. You can try replacing 50-100g of reg flour for wheat flour in the recipe.
@@MuscleMommaSourdough thank you so much.. will give it a try.
Do you temp your dough?
Can you make chocolate sourdough bread? And if so please let me know. Thank you
Can I double the recipe to get two breads? I like having one in the freezer. Is sourdough like yeast in the sense that it shouldn’t be doubled with the other ingredients?
@@tuvasunrise you would double every ingredient for 2 loaves!
I have tried many recipes, yours looks nice and easy. My question is.. will it still turn out if I double the recipe and use 500g of whole wheat flour, I want to make 2 loaves. I have lots of bubbly starter
@@carriescarlett313 I wouldn’t use that much whole wheat, it would make it really dense and gummy. You could double it and do 900g bread flour and 100g whole wheat! You may need to add a bit more water, it absorbs into the WW flour a lot.
@@MuscleMommaSourdough great thanks so much for the speedy reply!! I'll try that this weekend
Just took my starter out of the fridge and fed it. Was my understanding that tomorrow it’ll need to be fed again and rest at least 6 hours before making the dough. Is that your process too? Thank you:)
@@RentalHop depends on the strength of your starter, you’ll want it to double in size and be active and bubbly before baking. Sometimes it may need a few feeds to get that way before baking!
Thats very helpful, thank you
If I want to make two loaves do you just double everything, including the starter?
@@BethH-x9q yes all ingredients in the recipe will be doubled! 😊
After the dough has been refrigerated overnight, does it need to come to room temperature before going into the oven?
@@brigittehelms6926 nope it gets scored and goes right into the oven!
@@MuscleMommaSourdough tomorrow I will know if I’ve been successful. Thank you very much for a very nice video and explanation.
The bread turned out beautifully!!!
Hello, can you answer a question please? Can I add the water little by little? My flour doesn't accept a lot of hydration, I'm afraid the dough will be too soft.
@@carolfazpao yes you can always start with a smaller amount and add as you feel it needs it.
I'm struggling on how to know when my starter is ready... It usually peaks at around 3-4hrs after feeding. You said in the video you use yours when it starts to fall?
I suppose it's when the surface starts to look cratery/moon like, so just before it starts to fall
what if your dough is sticky after bulk fermentation?
I tore my dough twice! 😢 will it be ok?
i tried this and it went pretty well, it rose perfectly, wasnt sticky and when i wanted to shape it it suddenly turned into mush! i couldnt work with it anymore and it lost all its structure. do you maybe know what went wrong?
@@rosinimandarini sounds like it may have overproofed. Next time I would do a shorter bulk fermentation, I just posted a video on my page going over “Reading your dough” visual cues to look for when your dough is ready to be shaped! That may help figure out what happened!
@@MuscleMommaSourdough thank you so much!!
What size Dutch oven?
Seems challenging to do a high hydration dough! Is there any other recipe that you made that’s more easier to manage? I can imagine myself trying to shape and being a sticky mess…
@@0bby14 you can use less water like 325g to lower the hydration.
It looks like the basket if floured. Is that correct? You didn't indicate if it needs to be floured or not.
What can I do, when I don't have a dutch oven?
I used a corningware covered dish for my first few breads until I could afford my lodge Dutch oven. You can also bake it on a cookie sheet and put a pan on the rack below the bread and put some boiling water in the pan. Maybe watch it closely because it might take less baking time being open on the cookie sheet.
While doing stretch and folds and adding flour to the counter surface, can it cause a hard outer crust?
I’ve noticed it with my loaf’s, it’s so hard to bite into! I’ve just now started watching your videos and I’m hooked. You got yourself a new subbie ☺️
no need put the boiling water under it?
Where do you get the starter?
Mine is always too sticky.
Takes practice. Quick hands. Sometimes when the dough is too sticky, try covering it and waiting 10-15 mins the try again. You could also lower hydration until you get used to handling sticky dough.
You have to build enough strength for it to stop sticking
What if i don't have a dutch oven 🫣
I followed this to a T and it came out a gloopy mess in the last stage. I’ve been fairly successful with other recipes. I wonder where I went wrong with this one
Mine was still a sticky mess when I turned it out from the floured cloth. About half a cup of dough stuck to the towel! What a mess!! I will never use this recipe again. 😢
When can you add inclusions ?
@@meatisboring1708 inclusions can go in during stretch and folds or during shaping when you stretch it into a rectangle. I have a video explaining it on my shorts!