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. 😂
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!
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_
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! 🎉❤
Thank you for this amazing tutorial!!! I've made this recipe twice and improved a ton between 1st and 2nd bake. A few key learnings: 1. Bread flour was better than all purpose flour. 2. Need to use starter 3 or 4 hours after feeding at peak rise. 3. The 24 hour cold fermentation is definitely worth the wait for airy and spongy center.
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!
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. ❤️🧡💛💚💜
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!!!
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.
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.
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!
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.
This recipe is amazing. It’s saved, and I’ve used this video 3 times now to make amazing bread. It’s my first time making sourdough bread, and I haven’t failed yet thanks to this video.
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.)
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!
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!
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
My second time making your recipe and it's the best tutorial ever! First time I proofed for 6 hours, 2nd time I proofed for 24 hours. Everything is just as you said. The 6 hour is still very delicious tho! Thank you so much.
I've been making bread following your recipes a lot over the last year. I thought the loaves I made today were not going to turn out good because the dough was so slack and even after the 12 hour cold proof, the loaves were still soft and not firm like the dough usually is after coming out of the fridge. I baked them as usual and to my delight, both had great spring and open soft crumb. Not dense at all. Thank you for your easy to follow recipes. I also make your sourdough ciabatta rolls. Everyone loves them too!
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.
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!
This is my favourite video on making sourdough bread. Thank you so much. You really helped me perfect my bread. And I use this recipe and technique every time. ❤❤❤
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."
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 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!
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!!
Like someone else mentioned, I like the fact that I could enjoy watching your recipe peacefully. But the best part of the video is that you don’t have overly done nails!
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 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 ❤️
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!
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!!!!
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!!
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
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!
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.
This is the first time I haven't felt co fused, my dough was correct... this was perfect. I didn't feel like an absolute idiot making sourdough. This is going to be my go-to!!
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.
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 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 !🤩
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👍
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... 😩💕
Thank you for this simple, straightforward and easy to follow presentation. I was so overwhelmed trying to figure this out but your video made it so easy and I was able to successfully make my first sourdough bread!! 🥖 woohoo!!
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.
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!
@@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.
Making this now -aeasy ,clear and no distracting chatter. Now I need to look up what is bulk ferment… in your description you mentioned 24 hour refrigerator proof is airier & lighter… and you edit to say higher spring when avoiding a full doubling… ? I’ll do the 4 turns at 30 min rest in between ,then I will refrigerate proof for 24 hours for airyness…. I’m guessing it won’t double in the fridge?? Will let you know how it turns out. I’m using my 42 day old home made rye flour starter .. fingers crossed! 🤞
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 👏
Thankyou so much for a nice peaceful video!!!. Its been a long time between loafs and I just had to filter through so many loud horrible videos untill I found yours again!! keep it up
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!
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!
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!
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 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!
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.
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
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 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. 😄
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
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. 😂
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????
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.
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
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.
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
Amen
I sincerely appreciate you immediately starting the video. TH-cam intros have become so pointless and redundant. This is how you do it.
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! 🎉❤
Thank you for this amazing tutorial!!! I've made this recipe twice and improved a ton between 1st and 2nd bake. A few key learnings:
1. Bread flour was better than all purpose flour.
2. Need to use starter 3 or 4 hours after feeding at peak rise.
3. The 24 hour cold fermentation is definitely worth the wait for airy and spongy center.
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!
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.
❤️🧡💛💚💜
I loved those ambient family-life sounds that came through, really felt peaceful and homey. Bread looks amazing, can't wait to try.
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!!!
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.
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.
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 :)
BEST TUTORIAL I EVER WATCHED!!!! Quick easy to comprehend and showed differences within 6 minutes. YOU ROCK!!!!!!!!!!!!!!!!!!!!!!!!!!!
Love the family sounds in the background. Highlights that cooking/baking should be fun and for family.
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.
This recipe is amazing. It’s saved, and I’ve used this video 3 times now to make amazing bread. It’s my first time making sourdough bread, and I haven’t failed yet thanks to this video.
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.)
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!
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!
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
My second time making your recipe and it's the best tutorial ever! First time I proofed for 6 hours, 2nd time I proofed for 24 hours. Everything is just as you said. The 6 hour is still very delicious tho! Thank you so much.
I've been making bread following your recipes a lot over the last year. I thought the loaves I made today were not going to turn out good because the dough was so slack and even after the 12 hour cold proof, the loaves were still soft and not firm like the dough usually is after coming out of the fridge. I baked them as usual and to my delight, both had great spring and open soft crumb. Not dense at all. Thank you for your easy to follow recipes. I also make your sourdough ciabatta rolls. Everyone loves them too!
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.
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!
This is my favourite video on making sourdough bread. Thank you so much. You really helped me perfect my bread. And I use this recipe and technique every time. ❤❤❤
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."
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.
Fabuffantastit!! Thank you a MILLION times for the best, the only decent recording on sourdough bread!
This recipe is perfect as well as the straightforward tutorial here. I’ve also tried this recipe with 20% rye flour. That turns out great as well.
The best tutorial I've seen - clear and concise. Thank you!
J'ai essayé cette magnifique recette et ça ma donné un très très bon résultat ❤ merci beaucoup
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!
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!!
Like someone else mentioned, I like the fact that I could enjoy watching your recipe peacefully. But the best part of the video is that you don’t have overly done nails!
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. 😅
New to baking, I'm gonna use this recipe, clear and good video. 50- 100g starter though, why is there a range, what happens when you add 50g vs 100g?
The best video… no annoying long talks. Very straight forward too
I think this is one of the best guides. It’s also strangely calming
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 ❤️
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!
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*
This is the easiest sourdough bread recipe that I have seen!! And I have watched a plethora of them!!!
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!!
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? 😊
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!
Just did my fourth fold, now waiting to double in size. Thank you for the recipe and the video.
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 used this recipe and it made a HUGE difference in my sourdough! Making some to gift my family now!!
This is the first time I haven't felt co fused, my dough was correct... this was perfect. I didn't feel like an absolute idiot making sourdough. This is going to be my go-to!!
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.
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!
Ooh fennel seed bread sounds yummy! We're the seeds whole or crushed?
@@MeKressmanI crushed them a bit in my mortar and pestle.
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 !🤩
Did you find density in your loaves and do you cut off counter proofing time
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👍
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..
Thank you for this simple, straightforward and easy to follow presentation. I was so overwhelmed trying to figure this out but your video made it so easy and I was able to successfully make my first sourdough bread!! 🥖 woohoo!!
This is one of the best TH-cam videos I have ever watched. Thank you.
This recipe and instructions are great!! My bread came out awesome!! Thank you so much!!
This is one of the best videos on simple sourdough bread! So simple, so efficient and it really works!
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.
I made probably 30 loaves last winter and needed a refresher. This was VERY helpful, thank you so much!!
This should have like 5 million likes and views. Brilliant simplicity. Amazing results all the time!
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. ❤
Finally someone explains how to get that lighter airier crumb. Thank you!
Excellent tutorial, and I love the natural sounds in the background. 👧🏻🧒🏼🎹❤️ ありがとうございます。
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!
The perfect video for a mom with adhd like me!❤❤❤❤
Third loaf I’ve ever made and the best so far. Thanks for the easy to follow steps. Love making this bread!
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!
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!
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.
Making this now -aeasy ,clear and no distracting chatter.
Now I need to look up what is bulk ferment… in your description you mentioned 24 hour refrigerator proof is airier & lighter… and you edit to say higher spring when avoiding a full doubling… ? I’ll do the 4 turns at 30 min rest in between ,then I will refrigerate proof for 24 hours for airyness….
I’m guessing it won’t double in the fridge?? Will let you know how it turns out.
I’m using my 42 day old home made rye flour starter .. fingers crossed! 🤞
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 👏
Thankyou so much for a nice peaceful video!!!. Its been a long time between loafs and I just had to filter through so many loud horrible videos untill I found yours again!! keep it up
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!
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!
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!
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. 😊
I’m using this recipe now as I’m getting much better quality bread so I thank you.
Just baked mine, could not wait one hour to slice it up 🥲simply delicious! Perfect texture and amazing taste! Thanks for the recipe!!!!!
Really good video after a long time May Christ Jesus be Your Lord Blessings to You from Canada
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 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 love this video. The way I learned to make bread I actually like!
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.
Thank you for this simple and easy to follow recipe. I follow this for my first sourdough and it turn out great ❤
Great video! Simple and easy to follow along. Love the kiddos in the background 😊😊😊
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
l made the bread following her directions. Bread came out beautifully! It's was gone in minutes!!
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 🤗
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 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. 😄
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
so patience is a virtue...straight to the point...love your presentation without spaeking which can be a distraction.
Downloaded it. This is best presentation compare to others I’ve watched. 😊 Thank You for sharing ❤