May I just say, this is brilliant! From presentation, story-telling, editing, not to mention results. Comprehensible and concise. All in 5 mins? WHY? Why can't others just do it this way?!!
You are so right! I learned so much from this video because there was no talking! I've been able to memorize the video step by step! And, the end result is the best sourdough I've ever made! Thank you for such a brilliant presentation!
Thank you so much for making a SILENT (asmr style) tutorial video without all the talking, annoying introductions, and sponsor plugs! This video gets straight to the point and is super useful!
I thought I was the only one who felt disturbed by all the unnecessary talking in other videos. This video is so calming and gets straight to the point.
My kid was literally practicing piano in my background when I was watching this and when I heard her kid playing piano it confused me for a quick second. 😂
Some comments/advice about this recipe that may help people: 1) This recipe is LEGIT, after months of trying I got the best results from this one. 2) But! I think water content might be a little too high. Depending on the flour you use, you may need to adjust the water - refined white flours absorb less water than wholewheat varieties. First time I baked it, after bulk ferment I couldn’t shape it all, it was soo wet & sticky. Ended up just dumping it onto baking paper in a bowl & put in fridge overnight before baking. It still turned out yummy but reducing water content will help you shape it & carry out all the later steps in the video. 3) Make sure your oven is HOT, mine doesn’t go that high so I preheated the cast iron pot for 30mins at 250deg C which was okay.. yes preheating does take a long time but don’t skip it!! 4) Please wait before you slice it, the bread takes a few hours to fully cool & if you slice it while it’s warm it will fall apart and the steam escapes, creating bread that isn’t so soft. So just wait, even cutting it the next day would be amazing! 5) Don’t be discouraged if your bread doesn’t turn out well. Sourdough loaves are like snowflakes, each one is different so it takes time to understand what you are doing & improve. Enjoy ❤
Good morning I readed your comment Could you tell me please Which typemof four i need to use? Could i use special flour for bread? What is the starter? Thank you so much
I noticed the hydration is too high on this as well without even zooming in, I can see some underbaked spots on her final loaf. _It could be a camera issue but I bake sourdough a LOT and I know very well what those spots look like_
Honestly the easiest to follow sourdough video I’ve come across! I’ve been so confused reading blogs and watching long, convoluted videos that just left me with more questions than answers which is why I’ve been putting off putting my well cared for starter to use for actual bread for so long! Thank-you!!!
I really like that you showed the side by side difference between 6 and 24 hour proofing times. That's the first time I've seen someone show that. Thanks.
This is one of the best how-to videos ever. No distracting talking head, additional noise or long winded explanations. I was able to stop and start the video along the way and the result was, a-Mazing! Thank you for putting this together! 🎉❤
Just made 4th attempt on sourdough and this loaf is THE BOMB. I felt no uncertainty at every step, because the spare, clear directions and video took all the guesswork out. ❤️🧡💛💚💜
Made this Wonderful recipe today. Scored a perfect Loaf. Crust with just enough color. Crispy, yet edible. Inside plenty of spring, light and airy. And Great Taste. First try on this recipe and will be my go to. Fabulous recipe. I let it sit in fridge for 24 hours. Followed all directions to a tee. Nothing altered. Thank you Alexandra!
My fist attempt at making bread, let alone sourdough. Wanted to find a video for an easy to understand method, thankfully found your video straight away, really refreshing. Thank you very much for sharing the video and for simplifying things, my first bread turned out perfectly, can't stop eating it!
I tried for 2 months just to get starter going and once I had success this recipe was perfect for my very first loaf. We have decided to not buy bread anymore and this is the bread I am hooked on. Thank you for the brilliant video. It was very easy to follow and it turned out fabulous❤
Hi, did you have any problems with your dough being too sticky when it doubled? I just tried this recipe and thought all was going fine until the bulk fermentation was done. It doubled just fine but very sticky and just would not keep it's shape at all.
@@mrgreenbudz37 Hi! I did as well. Just took my loaf out of fridge after cold proof for alittle bit more than 24 hours and the loaf like nothing like the video. Every other step was fine.
Thankyou Alexandra. After a number of failed attempts producing more of a cake texture than bread, I followed your beautifully straightforward guide. The results were amazing. I was about to throw the towel in with sourdough bread but thanks to you I'm consistently making great bread.
like everyone else in the fun-filled spring of 2020 i'm learning to bake. after growing my starter (twice), obsessively watching every youtube and reading geeky forums, i tried my first bake last week... which turned out as a heavy deformed pancake loaf. it was so ugly it was cute. but i was frustrated. wet dough is tricky and difficult to handle for a beginner. then i watched this video, so simple and straightforward and i gave it another go. yay!!! this boule came out PERFECT. it's simply gorgeous and delicious. i'm working with low protein pastry flour sourced from a neighborhood pie shop and dealing with 85+ degree humid tropical climate and thanks to alexandra i already have perfect bread on my second try. i know there will be more failures and lessons but to have a success so quickly gives me optimism to keep baking. thank you!
Thank you for this brilliant silent, quick and straightforward video. Why do others need to talk so much? Having tried to perfect sourdough bread for a couple of months and watched lots of videos I have at last made a perfect loaf by following your instructions, thank you!
I watch this video over and over just to be mesmerised! Love it!! After following many other sourdough videos and having only mediocre results I came back to this one. Great success every time and I just have the video quietly playing while I’m making it, without annoying talking.
The absolute best video on sourdough not to mention the best formula. This hydration level worked the best and produced the most delicious loaf I have ever made. Thank you.
I learned so much by watching this video. I have been making sourdough for a year with mixed results by using a lot of different videos for reference. Some make it look as though you need a PhD to make sourdough. You don’t and this beautiful, quiet, short video shows you that once you get a strong starter made, if you follow this video, you will have a beautiful loaf of sourdough. I made my first loaf yesterday and today I am going to try a loaf that is proofed for 24 + hours. Really cool!
I was looking for ways to make sourdough without purchasing all the bells and whistles. This video is wholesome and straightforward. As a beginner, it’s perfect and very easy to understand presentation. Thank you for sharing!
Best tutorial on making sourdough bread that I’ve found. Started my journey almost a year ago and I’ve watched numerous videos and printed out dozens of recipes. Yours is the best by far, not too complicated. Just ordered your book and subscribed to your newsletter, can’t wait for the book! Be Blessed!
So nice to hear all of this :) :) :) Thank you so much. And apologies for the delay... I'm embarrassed to admit this, but I had no idea people were commenting here... 😩💕
I've used this recipe twice and both times my bread turned out amazing. I'm new to making sourdough bread and this is a fool proof recipe for sure. So easy and straight to the point. I love all your videos and I'm so glad I don't have to look for anything else. This is my first and last sourdough recipe I'll ever use. Thanks!
May I ask what brand of flour and water you're using? I've tried this and it's just not turning out. My dough was so sticky it didn't keep shape. It looks better than another recipe I tried and hopefully not so dense. But I'm getting really discouraged.
Thank you so much for this. I just made my first loaf of sourdough bread and it is every bit as beautiful as anything I have purchased in San Francisco. I am sure the reason my oven spring was so perfect was being patient and waiting 24 hours before baking. I also made sure that I grew my wild culture for two weeks. This was my first time making my own starter from scratch and trying sourdough. I will be experimenting for years to come. Thanks again
Thank you for sharing this. I tried my first sourdough boule in January and it never rose, tasted great but was very dense. Then I found this video and followed your recipe for my second try and it was perfect and I was able to tell the first recipe didn't use enough water. Sticking with this recipe from now on, my only modification is I don't put it in the fridge, just on the counter for about 5 hrs (it varies depending on room temp) than into the oven. Then instead of uncovering the Dutch oven, I pull the boule out and put it directly on the oven rack for the remaining 10-15 min of bake time so the crust on the bottom doesn't get so hard. In summer I'll probably switch to the fridge proofing but for winter it's cold enough to just leave on my counter and shape in the morning when I get up.
I love your technique: simple, pared down, effective, delicious. I mainly bake with whole grains and would love to see a sourdough version with 100% whole wheat flour!
I used some other recipe and my sourdough flopped. So I found this one, and it flopped too. Then it flopped a third time, but I tried one more time and it was amazing. I'm pretty much a sourdough influencer now, thanks to you. (And to echo everyone else, thanks for not talking, not going on and on w/ a ridiculously long intro, not telling us about your surgery to have that nasty boil removed, and etc.)
Thank you for a simple relaxing video which doesn’t feel like we’re getting attacked 😅 too many are so stressful that I’m yet to start my sourdough but now I’m ready ! Thank you
I made two loaves today. One by your recipe and another by a professional baker and yours came out far superior to his! So much easier and had a fantastic rise. Thank you!!
I made my first loaf ever and your recipe was perfect! I used 70 g. of starter and kept everything else the same. I also made your sourdough pizza dough and it was amazing too. I'm about to bake my 2nd loaf and can't wait to see if I was able to replicate the first one. Your videos are a straightforward guide that breaks down the timing for each step. You are inspiring!
im a beginner at sourdough and you i tried your recipe first, second i used another one and got a flat loaf every time since then i use your religiously i now know the recipe by heart❤️ thank you
This is very helpful! Since I live in Canada, I find the following notable (her comment on flour at Sourdough Ciabatta's recipe) "Flour: I have had success using all-purpose flour, but if you can get your hands on bread flour, that is ideal, especially if you live in Canada or abroad. Moreover, if you live in Canada or abroad, you may need to reduce the water amount. Consider holding back some of the water during the mixing process to ensure you don’t end up with a soupy mess."
I have been scouring the internet trying a bunch of sourdough recipes and this was the first to work for me. I will say, I used about 85g of starter and found I needed more flour. I ended up trusting my gut and slowly adding flour while mixing until it was the consistency in this video. It worked out perfect and was the first time I could truly get a stretch in my flour!
I can't believe this method! It is amazing. Every loaf I have made is perfect (so far 😬). After 6 months of TH-cam video's trying to get an open crumb, up nearly 100% hydration was impossible! Each loaf heavier than the last. So glad I stumbled across your video. We now have a cycle of delicious sourdough every week, and it's freezing in my house for the proofing!! Thanks Alexandra !🤩
I followed this recipe step by step…. My cast iron lid has a handle so had to bake it inside the cast iron instead of on the lid! Literally best load ever!!!!! Super proud of myself and so happy my friend sent me this recipe, thank you!!!!
THE BEST instruction video by far. I get overstimulated easily and was prepared to mute it, but it jt was just calming, ambient sounds. So wonderful ❤️
So I have tried this recipe twice in two days. Followed the recipe to the letter. Everything up until shaping looked the exact same as in the video. Got to shaping and it was a blobby, sticky, wet mess. The temperature in my house was around 72 Degrees Fahrenheit, and it was slightly humid outside (not sure if weather has any effect on it). The only way I got it to go into the proofing basket was to add about 65 g more flour in order to get it to have any semblance of shape. I got so frustrated at the dough I flunk it down onto my work surface and cursed to the high heavens as I scraped, rolled, pleaded, and cursed it into a boulle(ish) shape into the basket. I will let it proof until tomorrow afternoon then I will try baking it. I do NOT have much hope for this. Kudos to the author of the video for her masterful skills in getting this mess into a finished product. I truly am envious, though I am a novice so I will chalk the experience up to learning on the go. Unfortunately, however, I will not be using this recipe again.
I made this bread twice, the first time I did have to add alot more flour then she called for. The bread came out great but little heavy on bottom. So I made it again and tried to only use the amount of flour she required and letting it stay in frig more then 6 hours thinking there would b have more air in the loaf. No it turned out just like you describe, I have not baked mine yet but I am praying it will be good. I love the benefits of home made sour dough starter. Donuts are nest on my list. Thank you for your input, It makes me feel better.
I had the same results. Dough was a sticky mess and looked nothing like hers until I added probably at least a cup more flour. Think the recipe is at fault.
Maybe it comes down to the protein value in your flower. If my theory is right the less protein the less water needed. That and/or the maturity of your starter. These are just a beginner's thoughts hopefully someone can answer with more experience
Best sourdough video I have ever come across. That 24 hour bulk period in the fridge is a game changer. My bread was so much lighter and tasted absolutely delicious.
I just got done making spelt, bread flour, and fennel seed bread using this method. Thank you it was delicious! Lovely holes in the bread with a 15 hour bulk fermentation in the refrigerator. Woo hoo!
I have been a student of sourdough for 4 years, but Alexandra changed everything for me. I am now able to take all of that knowledge ans use her amazing insight to realize what i could never get right. Her simplicity is amazing, and I am no longer struggling to achieve an amazing crust and crumb, thanks to her.
I love the technique of leaving the dutch oven in the oven and letting it cool in the oven while the oven cools down, instead of messing with the super hot pot and having it sitting out on the stove where some unsuspecting passerby could get burnt. Never thought of doing it that way!!
I started following you on Instagram a while back. Love this video, no unnecessary chatter and music. Very straightforward. Excellent! And… My first loaf turned out great thanks to you. 😄
Ok so to close out the school year and manage my stress, I used this recipe to make bread while finishing grades! This was my first successful sourdough loaf and super airy after a 7 hour proof in the fridge. Mine wasn't as beautiful and felt a bit too moist, but I'm guessing that was a novice baker's error! Thanks for this!
I took a class on how to make sourdough bread, payed 120 euros for it and got out with lots of information (too much) and now a few days later I tried making my first loaf and let's just say I have put a very hard piece of dough that just didn't want to rise in the fridge and whatever happens to it overnight I'm putting it in the oven tomorrow. BUT! I know already it didn't work so I wanted to see a video again and by luck stumbled on this video and MY OH MY! With almost every step you did I went "ohhh yeah, damn so that's where I messed up!" 😂 ....saved this!!!! And next time I'm following your instruction!!! Thank you so much!
After all the intricate complex recipes from books and online resources, I am so happy to have found you!!! This is a game changer for me and my loaf today is spectacular!!! Thank you so much. This is brilliant 👏
You make this so much easier for me. Sometimes it’s easier to see it done than reading because of misinterpretation. I like all the steps in order. Can’t wait to try again and hopefully get the crumb and texture you’ve shown.
Thank you so much for making this short and concise!!! Starting it tonight. With any luck my family will be enjoying amazing sourdough tomorrow with dinner!
Thank You so much for this recipe. Your video was great. My first time trying sourdough and tried this recipe twice, both times it came out amazing and it has boosted my confidence tremendously in making sourdough bread.
This video was so incredibly helpful! I’ve been making sourdough and struggling for months now, and this video made me feel like it was so easy. I followed it and finally made a loaf that rose really well! I did follow your suggestion in the caption to not let the dough quite double. Thank you!
It’s the method how I make my breads. Sometimes simple is better. Even inverting the loaf from my banneton onto parchment to transfer to the DO. I started from a simpler method 11 yrs ago, Jim Lahey. Look up another method, cold baking. It’s great! No hot DO to deal with.
Third time coming back to this recipe! It’s so helpful that you just show the steps and words.. and it was easy to follow and the bread came out well even though I’m new to sourdough! Appreciate it!
What I have done with this recipe is change the amount of water that is added. I convert it to a 60% hydration overall, that includes the starter. I use 100 grams of starter which is 50 grams flour and 50 grams water how's the starter is 100% hydration. So I use 450 grams of strong bread flour and 250 grams of water and this seems to work for me. It gives me quite an airy crumb and my loaves rise upwards rather than outwards. This I think is a good starting point if you are struggling with high hydration doughs and you can add 10 grams of water each time you bake until you get to the hydration that you are comfortable with. Also if your schedule allows you can do an extra couple of stretch and folds I hope this helps people👍
I'm so excited to finish these! 😊... well, I'm at the 30 min rest period before cold proofing. There is too much talk and method and confusing videos out there for sourdough. You show exactly what to do, measurements, time frames and brief reason. Can't want to taste my 2 loaves! Once they are completely cooled though😢. So impatient 😅 one of the Drs wife's sent me this video and she uses this method alone with complete success. Well done you xx
Great video !!! Clear and to the point with no waffle or time wasting chit chat - gonna give yours ago but with maybe 350ml of water as don't want my dough too sticky ... Only learning at the moment 😂
Followed this exactly - and it came out fantastic (might have screwed up the bench rest by 10 minutes too little) but it still came out. Left it for about 30 hours in the fridge! Will start doing this weekly. Bravo!
@@cynthiakisik7140overall really well! Next time I will allow it to prove a little longer and maybe leave it in the oven for another 10 minutes. Very tasty though! I have another 2 mixes proofing now.
Thank you. I used your video to make my second loaf and it is amazing and much much simpler than other videos I have seen. You're fantastic x thank you
That looks amazing. I’m ready to make mine today. I started the starter three days ago and today’s the last day for it to make the bread.👏👏👏👏🔥🔥🔥🙏🏻❤️❤️❤️❤️
👍👍👍 I started with 3 thumbs up . Such a great and helpful video ❤ I'm a new subscriber ... I'm looking to bake my first sourdough bread 🤞 But couldn't find a good shorter video to see the process. What else I'd like to see is how long you rested the dough between each fold Many thanks for your great channel ❤
Alexandra Merci. Can't wait to try the white flour one. I love your other recipe same idea with the wholewheat sourdough. Thank you, it's pretty sticky but I finally got the hang of manipulating the dough. I also give a little water spray over the dough once I place it in "Le Creuset" (or dutch oven) just before putting the lid. It gives a nice humidity and crisp crust. I also just made our pizza sourdough. A real success. Rejane (Your French Fan ...who spoke of my Opinel with you on your website which is very well made btw.).
I'm admittedly new to sourdough starters and sourdough bread-making altogether, and after 10-12 days of perpetual feeding and babysitting, I've finally got my new (fresh) starter ready to go. However, I have to admit, before starting this journey, I had NO idea that it would become THIS involved! 7-12 days of feeding a starter, followed by the purchase of multiple required materials including straight-walled fermentation containers, breathing cloths, dutch ovens . . . good God! You could build the freaking Taj Mahal quicker! And frankly, it's a bit hard for me to believe that the so-called "Sourdough's" of Alaska (i.e., the gold rush miners, known to tote their sourdough starters around 150 years ago, with little more to their names than a backpack, a pick-axe and a mule), went to such lengths for a loaf of freaking bread! So sorry, but I ain't buying it!
I keep my starter in the fridge and just feed it one day before baking. Sometimes a week, sometimes two weeks. No hassle. Also I bake my bread in a chicken casserole pyrex. Turning out pretty good. Cost me about 30 dollars instead of 200 for a le creuset. Making my cuts with a fillet knife instead of a razor. Two things I bought is bench scraper (8 usd) and a proofing basket (15 usd). Doing very well. Could sell them as bakery breads.
May I just say, this is brilliant! From presentation, story-telling, editing, not to mention results. Comprehensible and concise. All in 5 mins? WHY? Why can't others just do it this way?!!
I concur...I loved the silence with just the ambient household sounds.
Thank you :) Sorry just seeing this.
You are so right! I learned so much from this video because there was no talking! I've been able to memorize the video step by step! And, the end result is the best sourdough I've ever made! Thank you for such a brilliant presentation!
Because people are idiots and want to show off what they (think they) know instead of actually circulating information
My dough is not looking smooth and elastic like this at the 4th turn. Any advice????
Thank you so much for making a SILENT (asmr style) tutorial video without all the talking, annoying introductions, and sponsor plugs! This video gets straight to the point and is super useful!
I thought I was the only one who felt disturbed by all the unnecessary talking in other videos. This video is so calming and gets straight to the point.
That's right.. it's really annoying when the host talks to much...BLA BLA BLA...
My kid was literally practicing piano in my background when I was watching this and when I heard her kid playing piano it confused me for a quick second. 😂
Some comments/advice about this recipe that may help people:
1) This recipe is LEGIT, after months of trying I got the best results from this one.
2) But! I think water content might be a little too high. Depending on the flour you use, you may need to adjust the water - refined white flours absorb less water than wholewheat varieties. First time I baked it, after bulk ferment I couldn’t shape it all, it was soo wet & sticky. Ended up just dumping it onto baking paper in a bowl & put in fridge overnight before baking. It still turned out yummy but reducing water content will help you shape it & carry out all the later steps in the video.
3) Make sure your oven is HOT, mine doesn’t go that high so I preheated the cast iron pot for 30mins at 250deg C which was okay.. yes preheating does take a long time but don’t skip it!!
4) Please wait before you slice it, the bread takes a few hours to fully cool & if you slice it while it’s warm it will fall apart and the steam escapes, creating bread that isn’t so soft. So just wait, even cutting it the next day would be amazing!
5) Don’t be discouraged if your bread doesn’t turn out well. Sourdough loaves are like snowflakes, each one is different so it takes time to understand what you are doing & improve. Enjoy ❤
Good morning
I readed your comment
Could you tell me please
Which typemof four i need to use? Could i use special flour for bread?
What is the starter?
Thank you so much
I noticed the hydration is too high on this as well without even zooming in, I can see some underbaked spots on her final loaf. _It could be a camera issue but I bake sourdough a LOT and I know very well what those spots look like_
Noticed the same thing with how wet mine was. Thanks for your comment.
250C is 482F. Thats pleanty hot
@@ygg8866I’m making this for the first time as I type. I’m using King Arthur Bread flour. Those guys really know their stuff
The reason why like this video is she doesn't bore us was talking and talking and talking. She gets right down to the technique five minutes Brilliant
This video is 3 years old, but it's now gotten me into making my own bread regularly. What a fantastic, simple way to get started on breadmaking.
You know humans have been making bread for literally thousands of years. 3 years old is fairly irrelevant.
Honestly the easiest to follow sourdough video I’ve come across! I’ve been so confused reading blogs and watching long, convoluted videos that just left me with more questions than answers which is why I’ve been putting off putting my well cared for starter to use for actual bread for so long! Thank-you!!!
I loved those ambient family-life sounds that came through, really felt peaceful and homey. Bread looks amazing, can't wait to try.
I really like that you showed the side by side difference between 6 and 24 hour proofing times. That's the first time I've seen someone show that. Thanks.
BEST TUTORIAL I EVER WATCHED!!!! Quick easy to comprehend and showed differences within 6 minutes. YOU ROCK!!!!!!!!!!!!!!!!!!!!!!!!!!!
This is one of the best how-to videos ever. No distracting talking head, additional noise or long winded explanations. I was able to stop and start the video along the way and the result was, a-Mazing! Thank you for putting this together! 🎉❤
Love the family sounds in the background. Highlights that cooking/baking should be fun and for family.
Just made 4th attempt on sourdough and this loaf is THE BOMB. I felt no uncertainty at every step, because the spare, clear directions and video took all the guesswork out.
❤️🧡💛💚💜
Made this Wonderful recipe today. Scored a perfect Loaf. Crust with just enough color. Crispy, yet edible. Inside plenty of spring, light and airy. And Great Taste. First try on this recipe and will be my go to. Fabulous recipe. I let it sit in fridge for 24 hours. Followed all directions to a tee. Nothing altered. Thank you Alexandra!
The kiddos are the best part of your video. Great simple an easy recipe. Thank you!!!!!
My fist attempt at making bread, let alone sourdough. Wanted to find a video for an easy to understand method, thankfully found your video straight away, really refreshing. Thank you very much for sharing the video and for simplifying things, my first bread turned out perfectly, can't stop eating it!
I tried for 2 months just to get starter going and once I had success this recipe was perfect for my very first loaf. We have decided to not buy bread anymore and this is the bread I am hooked on. Thank you for the brilliant video. It was very easy to follow and it turned out fabulous❤
Hi, did you have any problems with your dough being too sticky when it doubled? I just tried this recipe and thought all was going fine until the bulk fermentation was done. It doubled just fine but very sticky and just would not keep it's shape at all.
@@mrgreenbudz37 Hi! I did as well. Just took my loaf out of fridge after cold proof for alittle bit more than 24 hours and the loaf like nothing like the video. Every other step was fine.
I sincerely appreciate you immediately starting the video. TH-cam intros have become so pointless and redundant. This is how you do it.
Thankyou Alexandra. After a number of failed attempts producing more of a cake texture than bread, I followed your beautifully straightforward guide.
The results were amazing. I was about to throw the towel in with sourdough bread but thanks to you I'm consistently making great bread.
like everyone else in the fun-filled spring of 2020 i'm learning to bake. after growing my starter (twice), obsessively watching every youtube and reading geeky forums, i tried my first bake last week... which turned out as a heavy deformed pancake loaf. it was so ugly it was cute. but i was frustrated. wet dough is tricky and difficult to handle for a beginner. then i watched this video, so simple and straightforward and i gave it another go. yay!!! this boule came out PERFECT. it's simply gorgeous and delicious. i'm working with low protein pastry flour sourced from a neighborhood pie shop and dealing with 85+ degree humid tropical climate and thanks to alexandra i already have perfect bread on my second try. i know there will be more failures and lessons but to have a success so quickly gives me optimism to keep baking. thank you!
So nice to hear all of this :)
Thank you for the quiet. The first thing one person said is "First time making SD bread usually fails." That was enough of that person.
Thank you for this brilliant silent, quick and straightforward video. Why do others need to talk so much? Having tried to perfect sourdough bread for a couple of months and watched lots of videos I have at last made a perfect loaf by following your instructions, thank you!
I watch this video over and over just to be mesmerised! Love it!! After following many other sourdough videos and having only mediocre results I came back to this one. Great success every time and I just have the video quietly playing while I’m making it, without annoying talking.
Same here!
Same here, no annoying drama. 😅
The absolute best video on sourdough not to mention the best formula. This hydration level worked the best and produced the most delicious loaf I have ever made. Thank you.
I learned so much by watching this video. I have been making sourdough for a year with mixed results by using a lot of different videos for reference. Some make it look as though you need a PhD to make sourdough. You don’t and this beautiful, quiet, short video shows you that once you get a strong starter made, if you follow this video, you will have a beautiful loaf of sourdough. I made my first loaf yesterday and today I am going to try a loaf that is proofed for 24 + hours. Really cool!
I was looking for ways to make sourdough without purchasing all the bells and whistles. This video is wholesome and straightforward. As a beginner, it’s perfect and very easy to understand presentation. Thank you for sharing!
Best tutorial on making sourdough bread that I’ve found. Started my journey almost a year ago and I’ve watched numerous videos and printed out dozens of recipes. Yours is the best by far, not too complicated. Just ordered your book and subscribed to your newsletter, can’t wait for the book! Be Blessed!
So nice to hear all of this :) :) :) Thank you so much. And apologies for the delay... I'm embarrassed to admit this, but I had no idea people were commenting here... 😩💕
Wasn't it perfect..
I've used this recipe twice and both times my bread turned out amazing. I'm new to making sourdough bread and this is a fool proof recipe for sure. So easy and straight to the point. I love all your videos and I'm so glad I don't have to look for anything else. This is my first and last sourdough recipe I'll ever use. Thanks!
May I ask what brand of flour and water you're using? I've tried this and it's just not turning out. My dough was so sticky it didn't keep shape. It looks better than another recipe I tried and hopefully not so dense. But I'm getting really discouraged.
Thank you so much for this. I just made my first loaf of sourdough bread and it is every bit as beautiful as anything I have purchased in San Francisco. I am sure the reason my oven spring was so perfect was being patient and waiting 24 hours before baking. I also made sure that I grew my wild culture for two weeks. This was my first time making my own starter from scratch and trying sourdough. I will be experimenting for years to come. Thanks again
How's the baking going these days, Kristin? 😊
This should have like 5 million likes and views. Brilliant simplicity. Amazing results all the time!
Thank you for sharing this. I tried my first sourdough boule in January and it never rose, tasted great but was very dense. Then I found this video and followed your recipe for my second try and it was perfect and I was able to tell the first recipe didn't use enough water. Sticking with this recipe from now on, my only modification is I don't put it in the fridge, just on the counter for about 5 hrs (it varies depending on room temp) than into the oven. Then instead of uncovering the Dutch oven, I pull the boule out and put it directly on the oven rack for the remaining 10-15 min of bake time so the crust on the bottom doesn't get so hard. In summer I'll probably switch to the fridge proofing but for winter it's cold enough to just leave on my counter and shape in the morning when I get up.
I love your technique: simple, pared down, effective, delicious. I mainly bake with whole grains and would love to see a sourdough version with 100% whole wheat flour!
I used some other recipe and my sourdough flopped. So I found this one, and it flopped too. Then it flopped a third time, but I tried one more time and it was amazing. I'm pretty much a sourdough influencer now, thanks to you. (And to echo everyone else, thanks for not talking, not going on and on w/ a ridiculously long intro, not telling us about your surgery to have that nasty boil removed, and etc.)
Thank you for a simple relaxing video which doesn’t feel like we’re getting attacked 😅 too many are so stressful that I’m yet to start my sourdough but now I’m ready ! Thank you
Wow, this has got to be the best looking sourdough on YT. Have tried other recipes but failed. Will give this a go today.
I made two loaves today. One by your recipe and another by a professional baker and yours came out far superior to his! So much easier and had a fantastic rise. Thank you!!
I made my first loaf ever and your recipe was perfect! I used 70 g. of starter and kept everything else the same. I also made your sourdough pizza dough and it was amazing too. I'm about to bake my 2nd loaf and can't wait to see if I was able to replicate the first one. Your videos are a straightforward guide that breaks down the timing for each step. You are inspiring!
im a beginner at sourdough and you i tried your recipe first, second i used another one and got a flat loaf every time since then i use your religiously i now know the recipe by heart❤️ thank you
This is very helpful!
Since I live in Canada, I find the following notable (her comment on flour at Sourdough Ciabatta's recipe)
"Flour: I have had success using all-purpose flour, but if you can get your hands on bread flour, that is ideal, especially if you live in Canada or abroad. Moreover, if you live in Canada or abroad, you may need to reduce the water amount. Consider holding back some of the water during the mixing process to ensure you don’t end up with a soupy mess."
I have been scouring the internet trying a bunch of sourdough recipes and this was the first to work for me.
I will say, I used about 85g of starter and found I needed more flour. I ended up trusting my gut and slowly adding flour while mixing until it was the consistency in this video. It worked out perfect and was the first time I could truly get a stretch in my flour!
This is one of the best videos on simple sourdough bread! So simple, so efficient and it really works!
I can't believe this method! It is amazing. Every loaf I have made is perfect (so far 😬). After 6 months of TH-cam video's trying to get an open crumb, up nearly 100% hydration was impossible! Each loaf heavier than the last. So glad I stumbled across your video. We now have a cycle of delicious sourdough every week, and it's freezing in my house for the proofing!! Thanks Alexandra !🤩
Fabuffantastit!! Thank you a MILLION times for the best, the only decent recording on sourdough bread!
I used this recipe and it made a HUGE difference in my sourdough! Making some to gift my family now!!
I followed this recipe step by step…. My cast iron lid has a handle so had to bake it inside the cast iron instead of on the lid! Literally best load ever!!!!! Super proud of myself and so happy my friend sent me this recipe, thank you!!!!
LOAF*
I made probably 30 loaves last winter and needed a refresher. This was VERY helpful, thank you so much!!
THE BEST instruction video by far. I get overstimulated easily and was prepared to mute it, but it jt was just calming, ambient sounds. So wonderful ❤️
The best video… no annoying long talks. Very straight forward too
Finally someone explains how to get that lighter airier crumb. Thank you!
So I have tried this recipe twice in two days. Followed the recipe to the letter. Everything up until shaping looked the exact same as in the video. Got to shaping and it was a blobby, sticky, wet mess. The temperature in my house was around 72 Degrees Fahrenheit, and it was slightly humid outside (not sure if weather has any effect on it). The only way I got it to go into the proofing basket was to add about 65 g more flour in order to get it to have any semblance of shape. I got so frustrated at the dough I flunk it down onto my work surface and cursed to the high heavens as I scraped, rolled, pleaded, and cursed it into a boulle(ish) shape into the basket. I will let it proof until tomorrow afternoon then I will try baking it. I do NOT have much hope for this. Kudos to the author of the video for her masterful skills in getting this mess into a finished product. I truly am envious, though I am a novice so I will chalk the experience up to learning on the go. Unfortunately, however, I will not be using this recipe again.
I made this bread twice, the first time I did have to add alot more flour then she called for. The bread came out great but little heavy on bottom. So I made it again and tried to only use the amount of flour she required and letting it stay in frig more then 6 hours thinking there would b have more air in the loaf. No it turned out just like you describe, I have not baked mine yet but I am praying it will be good. I love the benefits of home made sour dough starter. Donuts are nest on my list. Thank you for your input, It makes me feel better.
I had the same results. Dough was a sticky mess and looked nothing like hers until I added probably at least a cup more flour. Think the recipe is at fault.
Maybe it comes down to the protein value in your flower. If my theory is right the less protein the less water needed. That and/or the maturity of your starter. These are just a beginner's thoughts hopefully someone can answer with more experience
Best sourdough video I have ever come across. That 24 hour bulk period in the fridge is a game changer. My bread was so much lighter and tasted absolutely delicious.
I just got done making spelt, bread flour, and fennel seed bread using this method. Thank you it was delicious! Lovely holes in the bread with a 15 hour bulk fermentation in the refrigerator. Woo hoo!
Excellent tutorial, and I love the natural sounds in the background. 👧🏻🧒🏼🎹❤️ ありがとうございます。
I have been a student of sourdough for 4 years, but Alexandra changed everything for me. I am now able to take all of that knowledge ans use her amazing insight to realize what i could never get right. Her simplicity is amazing, and I am no longer struggling to achieve an amazing crust and crumb, thanks to her.
I love the technique of leaving the dutch oven in the oven and letting it cool in the oven while the oven cools down, instead of messing with the super hot pot and having it sitting out on the stove where some unsuspecting passerby could get burnt. Never thought of doing it that way!!
I started following you on Instagram a while back. Love this video, no unnecessary chatter and music. Very straightforward. Excellent! And… My first loaf turned out great thanks to you. 😄
Ok so to close out the school year and manage my stress, I used this recipe to make bread while finishing grades! This was my first successful sourdough loaf and super airy after a 7 hour proof in the fridge. Mine wasn't as beautiful and felt a bit too moist, but I'm guessing that was a novice baker's error! Thanks for this!
I took a class on how to make sourdough bread, payed 120 euros for it and got out with lots of information (too much) and now a few days later I tried making my first loaf and let's just say I have put a very hard piece of dough that just didn't want to rise in the fridge and whatever happens to it overnight I'm putting it in the oven tomorrow. BUT! I know already it didn't work so I wanted to see a video again and by luck stumbled on this video and MY OH MY! With almost every step you did I went "ohhh yeah, damn so that's where I messed up!" 😂 ....saved this!!!! And next time I'm following your instruction!!! Thank you so much!
After all the intricate complex recipes from books and online resources, I am so happy to have found you!!! This is a game changer for me and my loaf today is spectacular!!! Thank you so much. This is brilliant 👏
You make this so much easier for me. Sometimes it’s easier to see it done than reading because of misinterpretation. I like all the steps in order. Can’t wait to try again and hopefully get the crumb and texture you’ve shown.
Thank you so much for making this short and concise!!! Starting it tonight. With any luck my family will be enjoying amazing sourdough tomorrow with dinner!
Thank You so much for this recipe. Your video was great. My first time trying sourdough and tried this recipe twice, both times it came out amazing and it has boosted my confidence tremendously in making sourdough bread.
This video was so incredibly helpful! I’ve been making sourdough and struggling for months now, and this video made me feel like it was so easy. I followed it and finally made a loaf that rose really well! I did follow your suggestion in the caption to not let the dough quite double. Thank you!
It’s the method how I make my breads. Sometimes simple is better. Even inverting the loaf from my banneton onto parchment to transfer to the DO. I started from a simpler method 11 yrs ago, Jim Lahey. Look up another method, cold baking. It’s great! No hot DO to deal with.
I wanna sind you a kiss for this recipe, no jibber jabber, just instructions!
I love it when folks just get to the point. less than 6 minutes long. ❤
My son’s favorite is a sandwich from a local bakery on a ciabatta roll. I made your recipe for him and it was just fantastic! Thank you for sharing. 😊
The best recipe ever! I don’t know why others make it so difficult! This is the best sourdough recipe I have ever tried! Thank you!
I got the best result following this recipe! I had to allow very long bulk fermentation and a day and a half proof and it was abs, 1000% worth it!
Thank you for this simple and easy to follow recipe. I follow this for my first sourdough and it turn out great ❤
This is one of the best TH-cam videos I have ever watched. Thank you.
Third time coming back to this recipe! It’s so helpful that you just show the steps and words.. and it was easy to follow and the bread came out well even though I’m new to sourdough! Appreciate it!
What I have done with this recipe is change the amount of water that is added. I convert it to a 60% hydration overall, that includes the starter. I use 100 grams of starter which is 50 grams flour and 50 grams water how's the starter is 100% hydration. So I use 450 grams of strong bread flour and 250 grams of water and this seems to work for me. It gives me quite an airy crumb and my loaves rise upwards rather than outwards. This I think is a good starting point if you are struggling with high hydration doughs and you can add 10 grams of water each time you bake until you get to the hydration that you are comfortable with. Also if your schedule allows you can do an extra couple of stretch and folds I hope this helps people👍
I'm so excited to finish these! 😊... well, I'm at the 30 min rest period before cold proofing. There is too much talk and method and confusing videos out there for sourdough. You show exactly what to do, measurements, time frames and brief reason. Can't want to taste my 2 loaves! Once they are completely cooled though😢. So impatient 😅 one of the Drs wife's sent me this video and she uses this method alone with complete success. Well done you xx
Thank you so much for getting me started on baking 😊
Just baked mine, could not wait one hour to slice it up 🥲simply delicious! Perfect texture and amazing taste! Thanks for the recipe!!!!!
Third loaf I’ve ever made and the best so far. Thanks for the easy to follow steps. Love making this bread!
Great video !!! Clear and to the point with no waffle or time wasting chit chat - gonna give yours ago but with maybe 350ml of water as don't want my dough too sticky ... Only learning at the moment 😂
I just made two beautiful sourdough loaves using your recipe and techniques. They came out amazing! Thank you!
Thanks for the recipe. Thank you also for not having any music. 👍🏻
Followed this exactly - and it came out fantastic (might have screwed up the bench rest by 10 minutes too little) but it still came out. Left it for about 30 hours in the fridge! Will start doing this weekly. Bravo!
Thanks so much! Waiting for my first one to cool right now. Fingers crossed!
So how did it go?
@@cynthiakisik7140overall really well! Next time I will allow it to prove a little longer and maybe leave it in the oven for another 10 minutes. Very tasty though! I have another 2 mixes proofing now.
Thank you. I used your video to make my second loaf and it is amazing and much much simpler than other videos I have seen. You're fantastic x thank you
so patience is a virtue...straight to the point...love your presentation without spaeking which can be a distraction.
Great video! Simple and easy to follow along. Love the kiddos in the background 😊😊😊
I get it now thanks to you! This is a great video tutorial straight to the point, but your visual and captions was everything! Thank you!😊
That looks amazing. I’m ready to make mine today. I started the starter three days ago and today’s the last day for it to make the bread.👏👏👏👏🔥🔥🔥🙏🏻❤️❤️❤️❤️
may i know, is it all purpose flour or whole wheat ?
👍👍👍 I started with 3 thumbs up . Such a great and helpful video ❤
I'm a new subscriber ... I'm looking to bake my first sourdough bread 🤞
But couldn't find a good shorter video to see the process.
What else I'd like to see is how long you rested the dough between each fold
Many thanks for your great channel ❤
Great video. Thank you for simplicity.❤❤
I've seen dozens of videos, this is the best.
Thanks.
Hi! I have been using your recipe for the past two weeks now. Tried a couple others but I find yours to be very doable.
A big thank you from India 🤗
This is the most easy and best how to. I especially like the equipment you use to work and ferment the dough
Thank you-Beautiful loaf of bread 🌻
Alexandra Merci. Can't wait to try the white flour one. I love your other recipe same idea with the wholewheat sourdough. Thank you, it's pretty sticky but I finally got the hang of manipulating the dough. I also give a little water spray over the dough once I place it in "Le Creuset" (or dutch oven) just before putting the lid. It gives a nice humidity and crisp crust. I also just made our pizza sourdough. A real success. Rejane (Your French Fan ...who spoke of my Opinel with you on your website which is very well made btw.).
Absolutely just beautiful. It appears the longer the proofing the better for artisan bread like this.
I'm really hungry for warm bread with butter now! Thanks for this video.
l made the bread following her directions. Bread came out beautifully! It's was gone in minutes!!
Really good video after a long time May Christ Jesus be Your Lord Blessings to You from Canada
I'm admittedly new to sourdough starters and sourdough bread-making altogether, and after 10-12 days of perpetual feeding and babysitting, I've finally got my new (fresh) starter ready to go. However, I have to admit, before starting this journey, I had NO idea that it would become THIS involved! 7-12 days of feeding a starter, followed by the purchase of multiple required materials including straight-walled fermentation containers, breathing cloths, dutch ovens . . . good God! You could build the freaking Taj Mahal quicker! And frankly, it's a bit hard for me to believe that the so-called "Sourdough's" of Alaska (i.e., the gold rush miners, known to tote their sourdough starters around 150 years ago, with little more to their names than a backpack, a pick-axe and a mule), went to such lengths for a loaf of freaking bread! So sorry, but I ain't buying it!
I keep my starter in the fridge and just feed it one day before baking. Sometimes a week, sometimes two weeks. No hassle. Also I bake my bread in a chicken casserole pyrex. Turning out pretty good. Cost me about 30 dollars instead of 200 for a le creuset. Making my cuts with a fillet knife instead of a razor. Two things I bought is bench scraper (8 usd) and a proofing basket (15 usd). Doing very well. Could sell them as bakery breads.
I’m so thankful for the clear, precise instruction. Thank you.
Best instructions I’ve found yet. Thank you!
Me reading all the comments if anyone tried it.
Thank you for this video, i will do this step by step🥰