I’ve been making sourdough for a while and the only thing you are doing differently is the oven temp/baking time and the way you hold down the bottom of the dough when you’re stretching it. So yesterday I tried your method of stretching the dough and kept my temp/time the same. I had much more oven spring so I think your trick is the way you stretch your dough. I’ve watched a ton of sourdough videos and you’re the only one I’ve seen do that. Thank you for that new technique!
È la prima volta che vedo un tuo video mi piace molto come spieghi hai fatto vedere benissimo le pieghe non so se hai altri video mi iscrivo subito sperando che troverò sempre i sottotitoli in italiano grazie! 👏🤗🇮🇹
I agree, most SD recipes talk way too much, they try to be so scientific that I almost fall asleep. This video is the best I have come across. I am just getting started with my first loaf.Will let you know how it turns out.
I am a beginner and trying her recipe was like my third attempt at making sourdough bread. The first two without this video were horrible and after I watch this video, I made my first sourdough bread that was not an epic failure that actually turned out wonderful and it just keeps on getting better thanks to this video so thank you very much and I highly recommend, anybody that is starting out to watch
I was battling with so many other (seemingly professional) bakers, and then I found your videos. You're a life saver, and deserve every good thing everyone is saying about you and your technique ❤
I’ve been baking sourdough now for about a year. I watch many Bakers here on TH-cam and have tried all their recipes. I’ve learned a lot and I thank them for their expertise. Nevertheless, after a while, not completely satisfied, because I’m a fairly seasoned cook (baking however, was never my strong suit) I started improvising and doing my own thing - trying different methods I thought up with proofing/fermentation times, stretch & fold vs kneading etc. So, I came across - or I should say this video popped up, I’m thinking because of the scoring which I’ve been having issues with, and I thought, heck I’ll give your recipe a try. Gotta tell you completely amazed! Haven’t had the oven spring lately that I wanted and figured I might need to accept it. I had nothing to lose so I baked two loaves. Even after a huge mistake on my part trying to use a new cast iron (AGA) baker, and having the dough nearly fall apart on me (fell flat a bit too) my loaf turned out absolutely fantastic! My daughter took a picture of it to send to a friend she was so impressed. Many thanks for your laid back approach to baking sourdough. It really caught me and it takes a lot to do that when you’re going on 70 yrs old and have watched hundreds of videos. Still, I think I found the recipe I’ll be using until I transition from this life to the next! 💚😊
Very similar situation. Seasoned cook, new baker. Best info in the 10 or so I've watched so far. Skippy the fancy stuff and strati to good bread with proper spring.
Your easy approach and novel stretch hold, and fold makes me confident to try it tomorrow, THANK YOU it's a pleasure listening to your relaxed videos...
Thank you😢 after failing at my first five attempts with another recipe I got it right for the first time with your recipe. Thank you thank you thank you. I am so greatful!!!
Oooooh Sarah, I'm onto my 6th loaf and followed yr recipe and struggled with my dough previously, I added 1 more stretch and Voila! I had the perfect dough and also added salt in the water, which makes sense to me. Made 2 loaves and they were beautiful. Thanks Sarah
Love it.. Also love your I don't care if you don't like it 'tude! Some people get so wrapped up in "rules" that they forget the pleasure of doing what they want. Good for you. Glad I found this video. Liked, subbed, and rang the bell!
Ok so I am NOT new to sourdough baking. I've used many different methods and percentages of ingredients for my bread. I have never actually loved the taste or mouthfeel of my bread though... until now. I came across your video and decided I'd give it a try. OMGOSH!!! It is amazing. the 75 percent hydration is a key. But I also think the 5 S&Fs is another key factor. It has taken me 24 hours to make a loaf in the past but with your method I can have it the same evening and it is amazing. Thank you for taking the time to post this video. Your voice is adorable and soothing and your directions are very clear and precise. This is the only sourdough bread recipe that I will be using from now on.
I am new to sourdough baking and have watched what I can only describe as oodles and oodles of SD content but never have I produced a loaf such as I have today after following your video!!! Thank you so much I literally screamed after opening my Dutch oven revealing the beautiful ear that had formed 😭 finally my SD bread recipe search has come to an end and now I just have to perfect my shaping and scoring cos it was a bit wonky but considering that the loaf still looked gorgeous and tasted delicious!! Thank you again x
Haha 😂 I remember the first time I saw great oven spring ….I screamed too! Such an amazing site. ☺️ congratulations! And thank you for letting me know. Made my day
Wow!! Just like so many others I just got my first oven spring following your directions! All my previous loaves have been dense little bricks. When I took the lid off after 20 minutes I could’ve cried of joy. It’s going to be hard to wait until it cools to see the final product! Thank you so much and God bless you ❤🙏
I've watched several highly produced 30+ minute videos to up my sourdough game and this video beats them all. Quick, informative, easy to follow and no bullshit. Thank you!
Just made this bread yesterday, and it is fabulous! I am a new sourdough bread baker… Just a couple of months now… And this is my best loaf yet! Love your approach, and that you’re not flooding us with technique or technical information! Please do more videos❤
Your method works well for my usual 50/ 50 wholegrain to white mix, improved shape and oven spring. Good to see you adding flour to liquids, I have found that adding it in 4 or 5 stages, mixing well in between, takes longer but cuts down on heavy stirring. Thanks for posting.
Hi! Thank you ☺️ If you are using 50% whole grain, you could easily bump up the water to 390 or 400 grams. If you bump up to 400, you can put all the flour in at once and the whole wheat will soak it up nicely. Give it a try, if you haven’t in the past ☺️
Had to send you a message because I have been watching your same video at least 10 times for the day “Edwar-dough” starter would finally be ready. Today was the day I took a shot at it. Whoa! Looks and tastes like an artisan! Thank you for helping us beginners 😋. Wish I could send you a pic- great rise, spring, air in the middle and crunchy crust. Wowza! ❤
I wrote all of the steps down after watching the video several times. I enjoy your easy style so much that I decided to do this. I am at the refrigerator stage. It is late 10:30 pm so two loaves will be in the refrigerator overnight. After about 10 attempts with other recipes, this recipe, with your help, is the first time I have had the joy of seeing bubbles in the dough! I didn’t pop them this time because I am too excited that I did it right finally. My only problem was that while shaping, the ends seemed just too dry to stitch up. I don’t think my dough is quite hydrated enough but the rest was quite sticky so why not the ends after I rolled the dough into a loaf to place into the bannaton? All the same, I am thrilled. Thank you so very much and I will try any recipe that you place on TH-cam.😊
@@Thai-Cooking Thank you for your lovely comment! I’m so happy it worked for you 😊 As for your shaping, I do have shaping videos on my channel that may help. I wish I could watch so I could help…but perhaps one of the shaping videos will solve the issue. Alternatively, perhaps shaping with little to no flour on the counter will help. Please let me know how it turns out ❤️
Great content! This is better than most of the other sourdough videos out there on youtube because it is something I can relate to, being a non-professional baker - even the cat :) Specifically, I loved your natural & sincere tone. It really makes you stand out!
Yippee I knocked it out of the park with my first loaf of sourdough bread. Thank you for all the great info. It took replying your videos numerous times but we'll worth it for the end results. Thanks again.
Finally I made my best sourdough loaf like many people are saying! Like you, I do not like too sour taste. I'm new for baking and looking for the recipe which does not ask for overnight in fridge. Than you very much:-))
I just love your no-nonsense attitude. People get so hung up on doing exactly as a recipe has stated. I’m definitely going to try yours. Cheers from East Coast of Canada.
Hi Sarah, I'm on my 3rd loaf and have a little mouse ear happening, previously there was none and needed a chain saw and extra teeth to tackle it but it was ok And VOILÀ! I found you, I'm going to try your method, your video is straight forward and clear n simple to follow , I will let you know when I get the Elephant ear😂
Finally a no nonsense approach to baking sourdough bread!!I followed the recipe My very first loaf!! It turned out delicious and quite stunning !! Thank You for making this video!! I now am incorporating it in when I give out starter
Aloha Sarah, just baking my first loaf using your methods, and while I need more practice, I'm delighted with my results so far. Thank you. I greatly appreciate your clear, easy instructions and short, to the point videos. You are a game changer for me! Bless you! 👏🏼👏🏼👏🏼 Well done!
Very straight forward and well done video. The difference between the dough from the 4th to 5th S&F would seem to be a major contributor to your excellent rise. Most others only do 3 or 4 S&F. I watched the shorter version of this and unless I missed it, I did not see you put the dough in the fridge. That is a big difference.
Thanks Mike! It did go in the fridge, but only for a few hours. I don’t like mine too sour ☺️ Didn’t realize I didn’t mention the fridge though! Thanks for letting me know
Thanks Sarah Lou! Made my first yesterday by following your instructions. Turned out perfect and I'll never buy bread again. Here in Michigan a quality local loaf is $8-9!! A crisp high five to ya!
I've made this bread several times this year and I ❤️ it and so does everyone that tries it. This is my staple Bread and I don't care about autolaise stage either and love the extra salt. Thank you Sarah. You are awesome!.
Been making sd bread and having trouble with the loaf being not quite done in the middle. 500 degree oven with dutch oven then turning oven down to 450 baking 30 min with lid on. 20 minutes with lid off and bread is nice and brown. cooling off before slicing and bread is moist in the center. Any suggestions would be helpful Lynda in Oregon
Hi Lynda, If this helps at all this is how I make mine. I follow all the instructions from Sarah. I form my loaf and place it in the refrigerator covered overnight because this gives the loaf more flavor and a little sourness which I like. Next day in the morning, I set the oven to 475 F and heat my enamel dutch oven for 30 minutes. 5 minutes before the 30 minutes are up, I pull the bread out of the refrigerator and place it on a cookie sheet. I score it in the shape of a cross. I wet the blade so it scores better and go in about 1/2" deep and about 3/4" away from edges. I bake the bread at 475F covered for 25 min then I turn it down to 425 and cook it for an additional 20 minutes uncovered in the middle of the oven. It always comes out perfectly cooked and medium golden brown with a nice crust. I've never had an undercooked or failed loaf using this method. Hope this helps. Let me know how it goes. All the best!.
@@bhoodward After hearing your description it sounds like may be under proofed. You certainly are baking it long enough.. Try leaving it on the counter longer before shaping.
Sorry for the delay in my reply! It could be a couple of things. You may need to push the bulk fermentation a little longer (that's my guess)...or perhaps leave it at 500 for 25 and lid off at 450 for 25. Now, it has been 3 months since you commented, so you may have sorted this yourself! If so, please reply and let me know what fixed it for you. :)
I would encourage you to flip the Dodge oven so you place the dough on the lid and cover with the saucepan this eliminates the use of backing paper which gives some kind of sent to the final bread and is so much easier to the manipulate. Thank you for this great tutorial.
Not sure how I found your channel but I am so glad I did. I have tried several methods and recipes for sourdough but for me yours is the absolute best!!!!!
I used your directions for my second ever SD loaf. I am so grateful for your step-by-step. I got good oven spring and the crumb looks terrific even though my dough seemed to be looser than yours. But I did follow your directions except I had to put it in the fridge overnight instead of for just a couple/few hours. I also wasn't sure my vessel's handle could handle 500 degrees so I did 475/450 and added 8 minutes to the covered/uncovered bake times. It was absolutely delicious and I felt very proud of it! Thank you so much for this!
I don't know if anyone else has asked this question: When you are bulk fermenting on your kitchen counter for 4 hours do you know what is the temperature in your kitchen. Wouldn't that variable affect how long you leave your dough resting? FYI, I love your method!
Hi! Thank you 😊 I do mention the room temp at 4:37. There are many things that can affect the length of the bulk stage, and yes temp is one of them. My room temp is 22 C or 72 F.
Thank you for this excellent video. You make it look so much easier. I’m new at making sourdough bread, and I learn more with every video I watch! Going to try yours for my next baking !!😀❤️💕
I'm a bit lazy when making bread, and just like you, I also add sourdough to the water, then salt and finally flour, because there's no point in making my life difficult, generally in my two-year career of baking my own bread, the recipe looks very similar to yours, with this difference I usually ferment in the fridge overnight. Greetings from Poland
i have made SD following the methods of at lest 6 or 7 TH-cam presenters, I agree with you, no difference in outcomes mixing ingredients the way you do. I do exactly as you do now. Thank you for your video.
Sarah lou i have been baking sourdough for several years and slowly watched my sourdough result decline using a stand mixer.Very little rise/oven spring I tried your above detailed recipe and I am back in the game. The results were amazing. followed your directions to there T and magic happened. Thanks again
Hi Sarah! As promised, I'm back after trying your recipe! I made two sourdough loaves initially, but then waited and did two more loaves, just in case the first two were flukes. They weren't! All 4 sourdough loaves turned out beautiful! All had a nice high rise and wonderful ears, too! I wish I could share a photo I took of them this morning's "wake-and-bake!" It's interesting that in your video your dough appears firmer, less wet than my doughs did. I know your recipe (350g warm water; 500g bread flour; 12g fine sea salt; 100g sourdough starter) is only 73% hydration, which is not considered a wet dough (according to what I've read), but I have to sayh that my dough seems very wet, wetter than yours. It's all I can do to shape it properly. Two years ago when I started baking, I would have not attempted it. I wonder why my dough seems wetter than yours? Any guesses? That said, I am still able to work with the dough, I just need to apply the few skills I've learned over the past two years. I will continue using your recipe, for sure! I'm wondering how you would modify your recipe to add a couple ingredients, specifically, cowboy candy (pickled/candied jalapenos) and sharp cheddar cheese? I've made this before (we love it for toast and sandwiches), but never got what I would consider a high-rise loaf with it. I'm thinking your recipe may be the ticket I'm looking for to do this one right. Do you have any other baking recipes you do frequently? Thanks again for your videos and your recipe!
That’s awesome!!! I’m so happy it worked for you ☺️❤️ as for the wetness, perhaps it has something to do with the protein content of your flour? Yes 73% isn’t super high. But I believe….and I may be misremembering, that anything 70 and above is considered a wet dough. But heck….I’ve been wrong before. 😜 I think the only way I could get up to 80 or above is to start adding whole wheat or something. Something with more protein. However I’m a fan of just white. Tried 80 once with just white and it couldn’t hack it. I have done inclusions with this recipe. Folded them in about the 3rd stretch and fold point. Turned out well! Good luck with your cowboy inclusions. Really wish pics could be included with replies. Perhaps post a short video on your channel?
Oh! And as to your question about baking recipes…I just recently finished a video on Yorkshire puddings. I’ll be posting that soon. I had to make that because the recipe videos out there calling their method easy have too many unnecessary steps. Not sure if you like Yorkshire’s, but if you do…. 😀
@@SarahLouReviews How much of two inclusions would you use? 1/4 cup each? More? I use Bob's Red Mill Artisan Bread Flour, which I read has 12-14% protein. I don't know if that is considered high or not, although Bob's artisan flour is considered very good (and it is). Hmm. Never thought about making a video of my bread baking and posting it on my TH-cam channel. I'm going to consider that, thanks! I may have to add a new channel, just for baking, as it doesn't fit in with my other 3 channels (family tree; Vietnam War; Travel).
@@jdrake411 Honestly, I winged it. Chopped up some rosemary, roasted some garlic and chopped it up and folded it in. Was delicious! I tend to just eyeball those things. Yes that bread flour is perfect protein. Mine is 13. Ya even if you do a short video of what it looks like I can take a quick look 😀
Very very new to sourdough and Artisen bread baking. Like only 2 or 3 weeks...... I have watched 40+ videos on sourdough alone (concentrating on beginner recipes & techniques) and of the ones I've tried, I will say that yours produced the best results for me. Plus I love that I started at 6am and had fresh Sourdough by 5pm supper. Thank you for posting this video. P.S. have you tried the silicon baking mats instead of parchment paper?
Sarah - I made a great sourdough today! Nice open crumb, good rise and tasted wonderful. Thanks for helping me FINALLY get this right! Only issue I had was the crust was burnt on the bottom. I did 500 degrees w/ cover on for 20 min and 450 degrees w/cover off for 23 min. Any advice on avoiding that burnt bottom crust?
Hello Michael! Yay makes me very happy ☺️ you’ll find other recipes get easier once this one is mastered. To avoid burned bottom, but a cookie sheet in the bottom rack. No more burned bottoms! 😜
You’re making it harder to use the Dutch oven than it has to be. Turn it over. Load your bread into the shallow side and cover it with the deep deep side. It’s easier to load the shallow side and reduces the chance of burning yourself or deflating the dough from a drop into the deep side. If you use only the tip of the razor blade and wet it with water it won’t stick.
Hi! The reason I do not place the bread in the lid is because trying to heave the base up and over the bread while it is in the oven is impossible. I have to pull it out. I use the parchment to lower it in there and never get burned. Then, 20 min in, I just remove lid while it os still in the oven. But thanks 😊 👍🏻 However I will try wetting the blade. Thanks!
@@SarahLouReviews I got rid of my combo cooker for that reason. The cover, deeper part, was heavier to work with, than the deeper part on the bottom and using parchment to transfer. I just went back to my standard DO. Never got burned.
@@SarahLouReviews, Makes sense. Of course you need to do what works best for you. I like to move the loaf out of the combo cooker after the covered portion of the bake; if I don’t the bottom gets too dark and I’m not reaching into the hot deep end during the bake to do it. Either way you use the combo cooker,, I find it (or my regular Dutch oven) heavy and I don’t like using it and it isn’t a great shape for Batards, which I prefer. I wish there were an easy way to steam the oven so I could avoid cast iron because pouring water into a container routine doesn’t work for me. 😢
@@frankfurter7260 why don’t you give my way a try? Just stack a couple cookie sheets in the bottom of your oven and drop the dough in the Dutch oven. Easy to do, no burning hands or bottom of the bread 😎👍🏻
Today is my 4th attempt. I found your instructions very easy for me to follow, so Im following step by step with your methods today. I just finished my stretch and folds and its looking good so far!! fingers crossed haha.
@@SarahLouReviews I had to come back, it turned out soooo beautiful, NO gummy crumb, taste fantastic!! Your method and recipe is a keeper for me! Thank you!!
I appreciate the simpler approach you share in your video. I have watched several videos and every once in a while I am happy with the result. I believe you’re approach works and is repeatable. Do you refrigerate during the 2 hr. proofing (2nd rise)? Thx for your video.
@@ThomasTravisano Thank you Thomas! ❤️☺️ Yes I do refrigerate. I only put it into the refrigerator for 2-4 hours though. I don’t like my bread too sour, so doing it this way I can have bread in a day ☺️
Like many others I have watched hours of videos and followed yours pretty much to the letter. My loaf had more spring than any previous one. Thank you!!
I love how you say I know some people at the salt after the autolyse, but I don’t care. I don’t care either. I like adding it in with the flour. I found that a really great starter will handle whatever you throw at it. I can pretty much do any bring to my bread and it’ll still work out. Sometimes I forget how long I’ve left it out before stretch and folds but it never seems to matter. It always comes out great.
Haha yes! You’re right. And I do the same thing….i had a great loaf after one stretch and fold once. Fell asleep and woke up to a dough that had doubled! 😂 shaped, threw in fridge. Was still awesome 😜
Haha yes! You’re right. And I do the same thing….i had a great loaf after one stretch and fold once. Fell asleep and woke up to a dough that had doubled! 😂 shaped, threw in fridge. Was still awesome 😜
I’m on my third try right now. First two weren’t bad but I know I can do better. I’m following one recipe tonight and needed to watch a video with stretch and fold. But I didn’t put my salt in water, darn. I took my dough out of the bowl seems easier. I really hope I get it right this time, thank you for the tips.
@@gloriajeanliuzzo3162 Oh that’s a bummer about the salt! If I can give any piece of advice, it would be to make sure it is comically doubled before you shape it. Most people under ferment at the start. Also, shape it really tight 😊👍🏻 good luck
I would like to thank you Sarah! It’s been quite a journey for me. Thank you for sharing your techniques, advice and recipe. My sourdough loaf turned out amazing.
Very cool! so only white bread flour....no whole grain at all right! no preshape....just right from bf -shape- into the banneton! your channel is so refreshing! I like me some salt too! yay! Thanks for doing your video....keep it up! ❤❤❤
Thank you for your video! I don't get a good rise in the oven and lately, it's been pretty flat. I have wondered if my starter isn't ready, using not high quality bread flour, my bad stretch and fold technique... Your no nonsense video showed me that even that even so, I can still get an excellent rise in the oven. My dough usually doesn't look that smooth and when I flip it out after the overnight rise in the fridge, it starts spreading almost immediately. Maybe I don't have enough tension? I made a loaf with your technique yesterday. I got a better rise but nothing like your oven spring.
Hi! Thanks for your comment 😀 yes the gluten development is very important. Must keep stretching until it passes the windowpane test. When you shape, make sure you build a lot of tension, that tension will help the spring when it hits the oven. If your starter doubles or triples in 4-6 hours, it should be good 😊 👍🏻
72.72% hydration and rounded up it’s 73% I’m happy you added your stater percentage (1-1-1) along with the recipe. Not many incorporate the starter percentage into their recipes. Without including your hydration I calculate a 70% hydration 🙏🏽
I love the way your bread Rises so beautiful so round I know you said your starter is made with bread flour was the starter you used one to one to one it almost looks like you have yeast because your dough it gets so puffy even before you bake it it's so puffy and powdery it's so beautiful
@@jordanbrascia3483 Actually my starter is an Unbleached all purpose. I actually made a video and posted it on this channel where I make one from scratch. Same results. No added yeast 😊 promise!
Thank you for your sharing Sarah.... i feel like watching my teacher doing the baking in front of me... different from the instagrammable version lol.... i guess to achieve like yours must have a very strong starter, quality flour (i guess if cheap flour at least not expired), good oven and correct working temperature. I baked several sd bread but none of them got the oven spring like yours. Thank you once again.
Thank you 😊 quality flour is not necessary. I use Walmart brand most of the time. The trick is letting it proof on the counter until it is big and poofy. It may take a while with a young starter….just let it keep proofing until it doubles. No matter how long
I've failed at making starter more times than I care to admit, but now that I finally have a promising batch I'm afraid to use it. After watching your calm and reassuring video, I think I will try and see what happens...
Thank you and found this video very very helpful. Made my first sourdough in a dutch oven tonight and got a beautiful ear on it. It got a bit dark toward the end so put some foil over the top of the DO to avoid further browning. I used your 335g of water vs 350 and 10g vs 12g of salt otherwise followed your directions/instructions. Can't wait until morning to cut it open to see what we've got. Thanks so much!
@@valnicoson4835 Absolutely much easier. It’s a difficult dough to handle compared to typical yeasted bread recipes. Well again I’m very happy this worked out for you! ☺️
@@SarahLouReviews - Wished I could add a photo but the crumb appeared to be good with a mix of hole sizes but it was also a bit gummy - any ideas on that for next try? Thanks!
@@valnicoson4835 Sure! That usually means it has not bulk fermented long enough. So try letting it sit on the counter for a couple more hours. Until it has most definitely doubled
Wow! I love the rise on your bread and the no-fuss manner in which you prepare it. Thank you! I'm going to add salt and starter at the outset too and see how it goes.🥰
Excellent video. I know I learned and reinforced a few key points. Not traying to be s know-it-all, but we use the same dutch oven, and I use the lid to place my dough in. Makes for easy start and removal of the bread with a hot pot. Thanks for the video.😊
Thanks James! ☺️❤️ I’ve tried the lid, but too heavy to lift the other part up and over the dough 😜 I may try it again one day, pull it out of the oven and lift it. It may make a difference to the crust too
I absolutely love the video I really like how simple you made this. I have been working on and improving my sourdough bread since March 2020. It has always tasted great but not as much rise. The past week and half I started mixing starter, flour and water together to let it sit for what some people call Ferment-louse. I add the salt with a bit of water 60 minutes later and like you I found it didn’t make a difference to the loaf. And surprisingly the loaves are rising way better instead of autolyse just flour and water then starter with salt later. So after all those many loaves I found my own way like you. The bread is worth all the learning. Again thank you for this.
Great video! As an experienced home baker, I enjoy watching others make bread, and you video is well done. I do almost the same method, like adding starter to my water, hold off on the salt, and don’t like the “heavy lid” as others suggested doing. I don’t think I do enough stretch and folds, only 3, because I saw your dough going in the banneton, WOW. It was bloated……lol. I can’t score well on less I sprinkle rice flour where I want to score, otherwise it drags. Regards, Rob from NJ!
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
I’ve been making sourdough for a while and the only thing you are doing differently is the oven temp/baking time and the way you hold down the bottom of the dough when you’re stretching it. So yesterday I tried your method of stretching the dough and kept my temp/time the same. I had much more oven spring so I think your trick is the way you stretch your dough. I’ve watched a ton of sourdough videos and you’re the only one I’ve seen do that. Thank you for that new technique!
Thank you for the comment! ☺️🙏🏻 Glad it worked for you
I concur.
È la prima volta che vedo un tuo video mi piace molto come spieghi hai fatto vedere benissimo le pieghe non so se hai altri video mi iscrivo subito sperando che troverò sempre i sottotitoli in italiano grazie! 👏🤗🇮🇹
@@silvanaflamminio6668
sto usando google translate, quindi perdonatemi se ci sono errori. 😊 Grazie per il tuo commento! Sì, ho molti altri video. ❤️
@@SarahLouReviews can you please tell me what size banneton your using there please
This might be the best SD video I’ve seen. 👏👏
Thank you!!🙏🏻 ☺️❤️ that’s so kind!
for real for real simple and straight to the point thank you
I agree, most SD recipes talk way too much, they try to be so scientific that I almost fall asleep. This video is the best I have come across. I am just getting started with my first loaf.Will let you know how it turns out.
Short and sweet and to the point! Thank you.
I am a beginner and trying her recipe was like my third attempt at making sourdough bread. The first two without this video were horrible and after I watch this video, I made my first sourdough bread that was not an epic failure that actually turned out wonderful and it just keeps on getting better thanks to this video so thank you very much and I highly recommend, anybody that is starting out to watch
What a wonderful comment! Thank you! 😊 ❤️ so glad it is working for you !
I was battling with so many other (seemingly professional) bakers, and then I found your videos. You're a life saver, and deserve every good thing everyone is saying about you and your technique ❤
Oh! Thank you for that lovely comment!! ☺️that makes me very happy that it is working for you ❤️ you made my day
I’ve been baking sourdough now for about a year. I watch many Bakers here on TH-cam and have tried all their recipes. I’ve learned a lot and I thank them for their expertise. Nevertheless, after a while, not completely satisfied, because I’m a fairly seasoned cook (baking however, was never my strong suit) I started improvising and doing my own thing - trying different methods I thought up with proofing/fermentation times, stretch & fold vs kneading etc.
So, I came across - or I should say this video popped up, I’m thinking because of the scoring which I’ve been having issues with, and I thought, heck I’ll give your recipe a try.
Gotta tell you completely amazed! Haven’t had the oven spring lately that I wanted and figured I might need to accept it. I had nothing to lose so I baked two loaves. Even after a huge mistake on my part trying to use a new cast iron (AGA) baker, and having the dough nearly fall apart on me (fell flat a bit too) my loaf turned out absolutely fantastic! My daughter took a picture of it to send to a friend she was so impressed.
Many thanks for your laid back approach to baking sourdough. It really caught me and it takes a lot to do that when you’re going on 70 yrs old and have watched hundreds of videos. Still, I think I found the recipe I’ll be using until I transition from this life to the next! 💚😊
What a lovely comment ❤️🙏🏻 I’m so happy you liked it and found it helpful. Thank you for commenting Janice ☺️
Very similar situation. Seasoned cook, new baker. Best info in the 10 or so I've watched so far. Skippy the fancy stuff and strati to good bread with proper spring.
@@kenhouse3484
Thank you!! ☺️❤️
This is so easy. Thank you for a straight forward recipe!
Your easy approach and novel stretch hold, and fold makes me confident to try it tomorrow, THANK YOU it's a pleasure listening to your relaxed videos...
Thank you😢 after failing at my first five attempts with another recipe I got it right for the first time with your recipe. Thank you thank you thank you. I am so greatful!!!
Thank you for that comment! ☺️ so happy it helped
I like the salt idea in with the water-Seems to me it's a better distribution and the shorter time to the oven. Beautiful.
Oooooh Sarah, I'm onto my 6th loaf and followed yr recipe and struggled with my dough previously, I added 1 more stretch and Voila! I had the perfect dough and also added salt in the water, which makes sense to me. Made 2 loaves and they were beautiful. Thanks Sarah
@@jackiej3155
That’s wonderful!! 😊👏🏻👏🏻
So glad it worked for you! And thanks for commenting ❤️
The one thing I always appreciate is when there are printable recipes especially when I like a recipe.
Thanks for the feedback. I’ll post shortly
@@SarahLouReviews Thankyou very much in advance!
Love it.. Also love your I don't care if you don't like it 'tude! Some people get so wrapped up in "rules" that they forget the pleasure of doing what they want. Good for you. Glad I found this video. Liked, subbed, and rang the bell!
Thank you! ❤️❤️❤️☺️
Ok so I am NOT new to sourdough baking. I've used many different methods and percentages of ingredients for my bread. I have never actually loved the taste or mouthfeel of my bread though... until now. I came across your video and decided I'd give it a try. OMGOSH!!! It is amazing. the 75 percent hydration is a key. But I also think the 5 S&Fs is another key factor. It has taken me 24 hours to make a loaf in the past but with your method I can have it the same evening and it is amazing. Thank you for taking the time to post this video. Your voice is adorable and soothing and your directions are very clear and precise. This is the only sourdough bread recipe that I will be using from now on.
Sara, what a lovely comment! Thank you so much for taking the time to let me know. ☺️❤️ I’m so glad this method was successful for you!
I am new to sourdough baking and have watched what I can only describe as oodles and oodles of SD content but never have I produced a loaf such as I have today after following your video!!! Thank you so much I literally screamed after opening my Dutch oven revealing the beautiful ear that had formed 😭 finally my SD bread recipe search has come to an end and now I just have to perfect my shaping and scoring cos it was a bit wonky but considering that the loaf still looked gorgeous and tasted delicious!! Thank you again x
Haha 😂 I remember the first time I saw great oven spring ….I screamed too! Such an amazing site. ☺️ congratulations! And thank you for letting me know. Made my day
Wow!! Just like so many others I just got my first oven spring following your directions! All my previous loaves have been dense little bricks. When I took the lid off after 20 minutes I could’ve cried of joy. It’s going to be hard to wait until it cools to see the final product! Thank you so much and God bless you ❤🙏
@@bmichellewg
😂 I understand that joy! I’m so happy for you. Enjoy your lovely bread ❤️
I've watched several highly produced 30+ minute videos to up my sourdough game and this video beats them all.
Quick, informative, easy to follow and no bullshit.
Thank you!
Thank you Daniel! 🥰❤️
I know I have seen alot myself hers looks easy.
Just made this bread yesterday, and it is fabulous! I am a new sourdough bread baker… Just a couple of months now… And this is my best loaf yet! Love your approach, and that you’re not flooding us with technique or technical information! Please do more videos❤
What a nice comment! Thank you 😊 More on the way
finally! a no nonsense get r done video. thank you!
You’re welcome! And thank you for commenting! 😊
Your method works well for my usual 50/ 50 wholegrain to white mix, improved shape and oven spring. Good to see you adding flour to liquids, I have found that adding it in 4 or 5 stages, mixing well in between, takes longer but cuts down on heavy stirring. Thanks for posting.
Hi! Thank you ☺️
If you are using 50% whole grain, you could easily bump up the water to 390 or 400 grams. If you bump up to 400, you can put all the flour in at once and the whole wheat will soak it up nicely. Give it a try, if you haven’t in the past ☺️
Had to send you a message because I have been watching your same video at least 10 times for the day
“Edwar-dough” starter would finally be ready. Today was the day I took a shot at it. Whoa! Looks and tastes like an artisan! Thank you for helping us beginners 😋. Wish I could send you a pic- great rise, spring, air in the middle and crunchy crust. Wowza! ❤
That’s so awesome!! 👏🏻 👏🏻👏🏻 congrats on the great bread ☺️❤️ I wish I could see it too!! And thank you for the lovely comment ☺️🙏🏻
I wrote all of the steps down after watching the video several times. I enjoy your easy style so much that I decided to do this. I am at the refrigerator stage. It is late 10:30 pm so two loaves will be in the refrigerator overnight. After about 10 attempts with other recipes, this recipe, with your help, is the first time I have had the joy of seeing bubbles in the dough! I didn’t pop them this time because I am too excited that I did it right finally. My only problem was that while shaping, the ends seemed just too dry to stitch up. I don’t think my dough is quite hydrated enough but the rest was quite sticky so why not the ends after I rolled the dough into a loaf to place into the bannaton? All the same, I am thrilled. Thank you so very much and I will try any recipe that you place on TH-cam.😊
@@Thai-Cooking
Thank you for your lovely comment! I’m so happy it worked for you 😊
As for your shaping, I do have shaping videos on my channel that may help. I wish I could watch so I could help…but perhaps one of the shaping videos will solve the issue. Alternatively, perhaps shaping with little to no flour on the counter will help. Please let me know how it turns out ❤️
Great content! This is better than most of the other sourdough videos out there on youtube because it is something I can relate to, being a non-professional baker - even the cat :) Specifically, I loved your natural & sincere tone. It really makes you stand out!
That is so sweet! You’ve made my day ☺️❤️
The best sourdough recipe ...very explicit and telling you what you need to know.
Thank you ☺️❤️
Yippee I knocked it out of the park with my first loaf of sourdough bread. Thank you for all the great info. It took replying your videos numerous times but we'll worth it for the end results. Thanks again.
Yay!!! Congratulations Sam! That makes me so happy ☺️❤️
Happy baking!
I’ve been watching videos for weeks and finally came across yours. Thanks so much for this video. I’ve started my loaf this morning.
How it turn out ?
It turned out great!!
I would love to see what the crumb looks like on this loaf. Great video. I will try this technique next time.
Omg thank you!!! Finally after months and months I finally got a good rise! Thank u for making this video ❤❤
@@TinaHenao I’m so happy for you 😊❤️ thanks for commenting!
Finally I made my best sourdough loaf like many people are saying! Like you, I do not like too sour taste.
I'm new for baking and looking for the recipe which does not ask for overnight in fridge. Than you very much:-))
Congrats! ☺️ so glad you were successful!!
Wow your result is the most beautiful sourdough loaf I have ever seen. Thank you for sharing this video.
Well that’s sweet! Thank you 🙏🏻 ❤️
I just love your no-nonsense attitude. People get so hung up on doing exactly as a recipe has stated. I’m definitely going to try yours. Cheers from East Coast of Canada.
Thank you Joan! ☺️❤️
Hi Sarah, I'm on my 3rd loaf and have a little mouse ear happening, previously there was none and needed a chain saw and extra teeth to tackle it but it was ok
And VOILÀ! I found you, I'm going to try your method, your video is straight forward and clear n simple to follow , I will let you know when I get the Elephant ear😂
I just saw this comment! Thank you so much. Did you try it out?
Lovely video. No faffing about straight to the point. Just great.. will follow your recipe. ❤😊
@@valworledge8460
Thank you 😊❤️
Thank you so much! I made my first truly successful loaf today following your instructions. So excited!
Yay! I'm so happy for you :)
I have been watching videos and watching videos. Then I try and replicate. It all seemed so complicated before. Thank you for simplifying it.
Thank you for saying that! ☺️
Super helpful video, thanks so much for posting. Beautiful loaf too!
Finally a no nonsense approach to baking sourdough bread!!I followed the recipe My very first loaf!! It turned out delicious and quite stunning !! Thank You for making this video!! I now am incorporating it in when I give out starter
Thanks Janette!! ☺️❤️
Love this sincere sharing. Simple but direct to the point with highlight on the key points to watch out. Thank you for sharing!
Thanks for the comment ☺️❤️
Aloha Sarah, just baking my first loaf using your methods, and while I need more practice, I'm delighted with my results so far. Thank you. I greatly appreciate your clear, easy instructions and short, to the point videos. You are a game changer for me! Bless you! 👏🏼👏🏼👏🏼 Well done!
@@blueocean3425
Thank you for such a nice comment! 😊❤️ I’m glad it is working for you
Very straight forward and well done video. The difference between the dough from the 4th to 5th S&F would seem to be a major contributor to your excellent rise. Most others only do 3 or 4 S&F. I watched the shorter version of this and unless I missed it, I did not see you put the dough in the fridge. That is a big difference.
Thanks Mike!
It did go in the fridge, but only for a few hours. I don’t like mine too sour ☺️
Didn’t realize I didn’t mention the fridge though! Thanks for letting me know
Thanks Sarah Lou! Made my first yesterday by following your instructions. Turned out perfect and I'll never buy bread again. Here in Michigan a quality local loaf is $8-9!! A crisp high five to ya!
Thanks for that feedback Mike! Congratulations on your bread! ☺️🥂❤️
Made this yesterday with cheddar, everyone loved it.
Nice!
I tried your recipe tonight and wow, total success. Thank you.
👏🏻👏🏻👏🏻 I’m so glad it worked for you! Thanks for saying so ☺️❤️
THE BEST RECIPE!!! Just baked it, came out perfect!!!
☺️❤️ glad you liked it
I've made this bread several times this year and I ❤️ it and so does everyone that tries it. This is my staple Bread and I don't care about autolaise stage either and love the extra salt. Thank you Sarah. You are awesome!.
Thank you!! 😊 what a lovely comment ❤️
Been making sd bread and having trouble with the loaf being not quite done in the middle.
500 degree oven with dutch oven then turning oven down to 450 baking 30 min with lid on. 20 minutes with lid off and bread is nice and brown.
cooling off before slicing and bread is moist in the center. Any suggestions would be helpful Lynda in Oregon
Hi Lynda,
If this helps at all this is how I make mine. I follow all the instructions from Sarah. I form my loaf and place it in the refrigerator covered overnight because this gives the loaf more flavor and a little sourness which I like. Next day in the morning, I set the oven to 475 F and heat my enamel dutch oven for 30 minutes. 5 minutes before the 30 minutes are up, I pull the bread out of the refrigerator and place it on a cookie sheet. I score it in the shape of a cross. I wet the blade so it scores better and go in about 1/2" deep and about 3/4" away from edges. I bake the bread at 475F covered for 25 min then I turn it down to 425 and cook it for an additional 20 minutes uncovered in the middle of the oven. It always comes out perfectly cooked and medium golden brown with a nice crust. I've never had an undercooked or failed loaf using this method. Hope this helps. Let me know how it goes. All the best!.
@@bhoodward
After hearing your description it sounds like may be under proofed. You certainly are baking it long enough.. Try leaving it on the counter longer before shaping.
Sorry for the delay in my reply! It could be a couple of things. You may need to push the bulk fermentation a little longer (that's my guess)...or perhaps leave it at 500 for 25 and lid off at 450 for 25. Now, it has been 3 months since you commented, so you may have sorted this yourself! If so, please reply and let me know what fixed it for you. :)
I would encourage you to flip the Dodge oven so you place the dough on the lid and cover with the saucepan this eliminates the use of backing paper which gives some kind of sent to the final bread and is so much easier to the manipulate.
Thank you for this great tutorial.
Thank you for the compliment! ❤️Unfortunately the bottom is too heavy for me to lift up and over my bread mid way….So I like to lower it in instead ☺️
Wow this is just Picasso bread! Never have I seen such beauty!
Not sure how I found your channel but I am so glad I did. I have tried several methods and recipes for sourdough but for me yours is the absolute best!!!!!
Well thank you!! You’ve made my day ☺️❤️
I used your directions for my second ever SD loaf. I am so grateful for your step-by-step. I got good oven spring and the crumb looks terrific even though my dough seemed to be looser than yours. But I did follow your directions except I had to put it in the fridge overnight instead of for just a couple/few hours. I also wasn't sure my vessel's handle could handle 500 degrees so I did 475/450 and added 8 minutes to the covered/uncovered bake times. It was absolutely delicious and I felt very proud of it! Thank you so much for this!
Thank you for the comment and congratulations on your bread! ☺️ sounds like your adjustments worked for you! Cheese bread recipe coming this weekend 😜
😮
Thank you so much for simplifying it and giving us good visuals on what to look for!
Thanks for the comment! My pleasure ☺️
I don't know if anyone else has asked this question: When you are bulk fermenting on your kitchen counter for 4 hours do you know what is the temperature in your kitchen. Wouldn't that variable affect how long you leave your dough resting? FYI, I love your method!
Hi! Thank you 😊 I do mention the room temp at 4:37. There are many things that can affect the length of the bulk stage, and yes temp is one of them. My room temp is 22 C or 72 F.
I thought this video was excellent! To the point , easy to follow. Well done!
Thank you! 😊 🙏🏻
Thank you for this excellent video. You make it look so much easier. I’m new at making sourdough bread, and I learn more with every video I watch! Going to try yours for my next baking !!😀❤️💕
My pleasure! So glad you found it helpful and thank you for commenting ☺️
Great explanation and directions Mary Lou.
I'm a bit lazy when making bread, and just like you, I also add sourdough to the water, then salt and finally flour, because there's no point in making my life difficult, generally in my two-year career of baking my own bread, the recipe looks very similar to yours, with this difference I usually ferment in the fridge overnight. Greetings from Poland
Yes! Keeping life simple 😜 thanks for reaching out! 🇨🇦
i have made SD following the methods of at lest 6 or 7 TH-cam presenters, I agree with you, no difference in outcomes mixing ingredients the way you do. I do exactly as you do now. Thank you for your video.
Thank you for commenting! ☺️ I agree…no difference
Tastiest and crunchiest bread ever. Finally I’ve found the perfect loaf. Thankyou.
@@Mon-pg3hw
So glad! ☺️
My favorite Sarah Lou quote: “l don’t care!” @1:44 in the video.
😂😂
Sarah lou i have been baking sourdough for several years and slowly watched my sourdough result decline using a stand mixer.Very little rise/oven spring I tried your above detailed recipe and I am back in the game. The results were amazing. followed your directions to there T and magic happened. Thanks again
Your comment makes me so happy! Thank you Brian ☺️🙏🏻 Very glad it worked for you
Hi Sarah! As promised, I'm back after trying your recipe! I made two sourdough loaves initially, but then waited and did two more loaves, just in case the first two were flukes. They weren't! All 4 sourdough loaves turned out beautiful! All had a nice high rise and wonderful ears, too! I wish I could share a photo I took of them this morning's "wake-and-bake!"
It's interesting that in your video your dough appears firmer, less wet than my doughs did. I know your recipe (350g warm water; 500g bread flour; 12g fine sea salt; 100g sourdough starter) is only 73% hydration, which is not considered a wet dough (according to what I've read), but I have to sayh that my dough seems very wet, wetter than yours. It's all I can do to shape it properly. Two years ago when I started baking, I would have not attempted it. I wonder why my dough seems wetter than yours? Any guesses? That said, I am still able to work with the dough, I just need to apply the few skills I've learned over the past two years. I will continue using your recipe, for sure!
I'm wondering how you would modify your recipe to add a couple ingredients, specifically, cowboy candy (pickled/candied jalapenos) and sharp cheddar cheese? I've made this before (we love it for toast and sandwiches), but never got what I would consider a high-rise loaf with it. I'm thinking your recipe may be the ticket I'm looking for to do this one right.
Do you have any other baking recipes you do frequently?
Thanks again for your videos and your recipe!
That’s awesome!!! I’m so happy it worked for you ☺️❤️ as for the wetness, perhaps it has something to do with the protein content of your flour? Yes 73% isn’t super high. But I believe….and I may be misremembering, that anything 70 and above is considered a wet dough. But heck….I’ve been wrong before. 😜
I think the only way I could get up to 80 or above is to start adding whole wheat or something. Something with more protein. However I’m a fan of just white. Tried 80 once with just white and it couldn’t hack it.
I have done inclusions with this recipe. Folded them in about the 3rd stretch and fold point. Turned out well!
Good luck with your cowboy inclusions. Really wish pics could be included with replies. Perhaps post a short video on your channel?
Oh! And as to your question about baking recipes…I just recently finished a video on Yorkshire puddings. I’ll be posting that soon. I had to make that because the recipe videos out there calling their method easy have too many unnecessary steps. Not sure if you like Yorkshire’s, but if you do…. 😀
@@SarahLouReviews How much of two inclusions would you use? 1/4 cup each? More?
I use Bob's Red Mill Artisan Bread Flour, which I read has 12-14% protein. I don't know if that is considered high or not, although Bob's artisan flour is considered very good (and it is).
Hmm. Never thought about making a video of my bread baking and posting it on my TH-cam channel. I'm going to consider that, thanks! I may have to add a new channel, just for baking, as it doesn't fit in with my other 3 channels (family tree; Vietnam War; Travel).
@@jdrake411
Honestly, I winged it. Chopped up some rosemary, roasted some garlic and chopped it up and folded it in. Was delicious! I tend to just eyeball those things.
Yes that bread flour is perfect protein. Mine is 13.
Ya even if you do a short video of what it looks like I can take a quick look 😀
Her method is definitely a no-fail method! I too, have had the same consistent success with Sarah's recipe and method!
Thank you for sharing. I love how unpretentious you are in making this video.
Thank you 🙏🏻 ❤️
Very very new to sourdough and Artisen bread baking. Like only 2 or 3 weeks......
I have watched 40+ videos on sourdough alone (concentrating on beginner recipes & techniques) and of the ones I've tried, I will say that yours produced the best results for me. Plus I love that I started at 6am and had fresh Sourdough by 5pm supper.
Thank you for posting this video.
P.S. have you tried the silicon baking mats instead of parchment paper?
I’m so happy you like the video ☺️❤️
I haven’t purchased a silicone mat yet but I think I will soon. Saves using so much parchment 😜
Beautiful loaf!!!! Thank you for such a great recipe and clear video!!! 💜
@@clancycreations
Thank you! 🙏🏻 ❤️
Sarah - I made a great sourdough today! Nice open crumb, good rise and tasted wonderful. Thanks for helping me FINALLY get this right! Only issue I had was the crust was burnt on the bottom. I did 500 degrees w/ cover on for 20 min and 450 degrees w/cover off for 23 min. Any advice on avoiding that burnt bottom crust?
Hello Michael! Yay makes me very happy ☺️ you’ll find other recipes get easier once this one is mastered. To avoid burned bottom, but a cookie sheet in the bottom rack. No more burned bottoms! 😜
Put an aluminum tray on the bottom rack and have never had a burnt bottom. 😊
Best recipe I’ve run into you so far I’m new at this but I Telya if I could send you a picture I’m really proud and I’m very thankful
Thank you! I'm so happy your bread is successful :)
I just love your trivet 🤗😎❤️
Hahaha thanks. I had one person say it was disgusting. 😜
I tried this recipe today and bread came out pretty good! Thank you… 😊
I’m glad! 😊👍🏻
You’re making it harder to use the Dutch oven than it has to be. Turn it over. Load your bread into the shallow side and cover it with the deep deep side. It’s easier to load the shallow side and reduces the chance of burning yourself or deflating the dough from a drop into the deep side. If you use only the tip of the razor blade and wet it with water it won’t stick.
Hi! The reason I do not place the bread in the lid is because trying to heave the base up and over the bread while it is in the oven is impossible. I have to pull it out. I use the parchment to lower it in there and never get burned. Then, 20 min in, I just remove lid while it os still in the oven. But thanks 😊 👍🏻
However I will try wetting the blade. Thanks!
@@SarahLouReviews I got rid of my combo cooker for that reason. The cover, deeper part, was heavier to work with, than the deeper part on the bottom and using parchment to transfer. I just went back to my standard DO. Never got burned.
@@SarahLouReviews, Makes sense. Of course you need to do what works best for you. I like to move the loaf out of the combo cooker after the covered portion of the bake; if I don’t the bottom gets too dark and I’m not reaching into the hot deep end during the bake to do it. Either way you use the combo cooker,, I find it (or my regular Dutch oven) heavy and I don’t like using it and it isn’t a great shape for Batards, which I prefer. I wish there were an easy way to steam the oven so I could avoid cast iron because pouring water into a container routine doesn’t work for me. 😢
@@SarahLouReviews, I forgot to mention, I wish you cut your your bread open to reveal the crumb.
@@frankfurter7260 why don’t you give my way a try? Just stack a couple cookie sheets in the bottom of your oven and drop the dough in the Dutch oven. Easy to do, no burning hands or bottom of the bread 😎👍🏻
Today is my 4th attempt. I found your instructions very easy for me to follow, so Im following step by step with your methods today. I just finished my stretch and folds and its looking good so far!! fingers crossed haha.
Thank you! Good luck 😀 takes a lot of time but it’s worth it!
@@SarahLouReviews I had to come back, it turned out soooo beautiful, NO gummy crumb, taste fantastic!! Your method and recipe is a keeper for me! Thank you!!
@@bridgetl8363
Yay!!! That’s awesome!! 👏🏻 👏🏻👏🏻👏🏻
why dont u open it and show us whats inside
LOL ya, my mistake. Will on the next one!
First class video. I am new to this bread making and this instruction of yours was straight to the point without any blather.
Thank you Philip ☺️
I appreciate the simpler approach you share in your video. I have watched several videos and every once in a while I am happy with the result. I believe you’re approach works and is repeatable. Do you refrigerate during the 2 hr. proofing (2nd rise)? Thx for your video.
@@ThomasTravisano
Thank you Thomas! ❤️☺️
Yes I do refrigerate. I only put it into the refrigerator for 2-4 hours though. I don’t like my bread too sour, so doing it this way I can have bread in a day ☺️
Like many others I have watched hours of videos and followed yours pretty much to the letter. My loaf had more spring than any previous one. Thank you!!
I’m so happy it worked for you! ☺️❤️ thanks for commenting
I love how you say I know some people at the salt after the autolyse, but I don’t care. I don’t care either. I like adding it in with the flour. I found that a really great starter will handle whatever you throw at it. I can pretty much do any bring to my bread and it’ll still work out. Sometimes I forget how long I’ve left it out before stretch and folds but it never seems to matter. It always comes out great.
Haha yes! You’re right. And I do the same thing….i had a great loaf after one stretch and fold once. Fell asleep and woke up to a dough that had doubled! 😂 shaped, threw in fridge. Was still awesome 😜
Haha yes! You’re right. And I do the same thing….i had a great loaf after one stretch and fold once. Fell asleep and woke up to a dough that had doubled! 😂 shaped, threw in fridge. Was still awesome 😜
Ofcourse our grandmas never weighed anything and never timed anything, it doesn’t need to be so technical
Great video didn’t see a problem with the Dutch oven ✌️❤️
I’m on my third try right now. First two weren’t bad but I know I can do better. I’m following one recipe tonight and needed to watch a video with stretch and fold. But I didn’t put my salt in water, darn. I took my dough out of the bowl seems easier. I really hope I get it right this time, thank you for the tips.
@@gloriajeanliuzzo3162
Oh that’s a bummer about the salt!
If I can give any piece of advice, it would be to make sure it is comically doubled before you shape it. Most people under ferment at the start. Also, shape it really tight 😊👍🏻 good luck
I would like to thank you Sarah! It’s been quite a journey for me. Thank you for sharing your techniques, advice and recipe. My sourdough loaf turned out amazing.
Yay!! ☺️ I’m happy for you. And thank you for the comment
Very helpful. Thanks for sharing your knowledge.
Very cool! so only white bread flour....no whole grain at all right! no preshape....just right from bf -shape- into the banneton! your channel is so refreshing! I like me some salt too! yay! Thanks for doing your video....keep it up! ❤❤❤
Thank you ☺️
Thanks for taking the time to make this great video! 🇨🇦
Well thank you!! 🙏🏻 ☺️🇨🇦
Thank you for your video! I don't get a good rise in the oven and lately, it's been pretty flat. I have wondered if my starter isn't ready, using not high quality bread flour, my bad stretch and fold technique... Your no nonsense video showed me that even that even so, I can still get an excellent rise in the oven. My dough usually doesn't look that smooth and when I flip it out after the overnight rise in the fridge, it starts spreading almost immediately. Maybe I don't have enough tension? I made a loaf with your technique yesterday. I got a better rise but nothing like your oven spring.
Hi! Thanks for your comment 😀 yes the gluten development is very important. Must keep stretching until it passes the windowpane test. When you shape, make sure you build a lot of tension, that tension will help the spring when it hits the oven. If your starter doubles or triples in 4-6 hours, it should be good 😊 👍🏻
72.72% hydration and rounded up it’s 73%
I’m happy you added your stater percentage (1-1-1) along with the recipe.
Not many incorporate the starter percentage into their recipes. Without including your hydration I calculate a 70% hydration
🙏🏽
Hi! I thought I mention 73% in the video? Thought I did 😜
You say you normally use 335g water but you changed to 350g why is that?
Stretching it was harder with only 335 :)
I love the way your bread Rises so beautiful so round I know you said your starter is made with bread flour was the starter you used one to one to one it almost looks like you have yeast because your dough it gets so puffy even before you bake it it's so puffy and powdery it's so beautiful
@@jordanbrascia3483 Actually my starter is an Unbleached all purpose. I actually made a video and posted it on this channel where I make one from scratch. Same results. No added yeast 😊 promise!
Great recipe! Bread was never this big and perfect! 😍😍😍😍
Thank you! I’m so happy for you ☺️❤️
Enjoyed your video & technique. My bread didn't rise quite as high as yours did, but will try making it again. Thank you.
Thank you! Good luck. ☺️
Great video and great bread! Thank you for sharing
Thank you for your sharing Sarah.... i feel like watching my teacher doing the baking in front of me... different from the instagrammable version lol.... i guess to achieve like yours must have a very strong starter, quality flour (i guess if cheap flour at least not expired), good oven and correct working temperature. I baked several sd bread but none of them got the oven spring like yours. Thank you once again.
Thank you 😊 quality flour is not necessary. I use Walmart brand most of the time. The trick is letting it proof on the counter until it is big and poofy. It may take a while with a young starter….just let it keep proofing until it doubles. No matter how long
I've failed at making starter more times than I care to admit, but now that I finally have a promising batch I'm afraid to use it.
After watching your calm and reassuring video, I think I will try and see what happens...
That’s so sweet!! Thank you 😊 best of luck!
Thank you and found this video very very helpful. Made my first sourdough in a dutch oven tonight and got a beautiful ear on it. It got a bit dark toward the end so put some foil over the top of the DO to avoid further browning. I used your 335g of water vs 350 and 10g vs 12g of salt otherwise followed your directions/instructions. Can't wait until morning to cut it open to see what we've got. Thanks so much!
Congratulations!! ☺️ I’m so pleased for you!
I just recently told someone on a Facebook group to use 335. Is that you?
@@SarahLouReviews - No it wasn't but felt a lower hydration was easier for a newbie to sourdough from what I've been reading
@@valnicoson4835
Absolutely much easier. It’s a difficult dough to handle compared to typical yeasted bread recipes. Well again I’m very happy this worked out for you! ☺️
@@SarahLouReviews - Wished I could add a photo but the crumb appeared to be good with a mix of hole sizes but it was also a bit gummy - any ideas on that for next try? Thanks!
@@valnicoson4835
Sure! That usually means it has not bulk fermented long enough. So try letting it sit on the counter for a couple more hours. Until it has most definitely doubled
Wow! I love the rise on your bread and the no-fuss manner in which you prepare it. Thank you! I'm going to add salt and starter at the outset too and see how it goes.🥰
Thank you! Please let me know how it goes :)
I definitely will🥰
very instructive better than most il give it a go as my past sourdough try's have not been good
Thank you! Please let me know how it works out ☺️
@@SarahLouReviews will do
Thank you for this easy recipe. I am so intimidated and have messed up my first loaf. I will give this one a try.
Don’t you worry! You’ll get there. Keep an eye on the dough….not the clock. Good luck 😉
Excellent video. I know I learned and reinforced a few key points.
Not traying to be s know-it-all, but we use the same dutch oven, and I use the lid to place my dough in. Makes for easy start and removal of the bread with a hot pot.
Thanks for the video.😊
Thanks James! ☺️❤️
I’ve tried the lid, but too heavy to lift the other part up and over the dough 😜 I may try it again one day, pull it out of the oven and lift it. It may make a difference to the crust too
I absolutely love the video I really like how simple you made this. I have been working on and improving my sourdough bread since March 2020. It has always tasted great but not as much rise. The past week and half I started mixing starter, flour and water together to let it sit for what some people call Ferment-louse. I add the salt with a bit of water 60 minutes later and like you I found it didn’t make a difference to the loaf. And surprisingly the loaves are rising way better instead of autolyse just flour and water then starter with salt later. So after all those many loaves I found my own way like you. The bread is worth all the learning. Again thank you for this.
Thank you! I’m so pleased ☺️❤️
Great video! As an experienced home baker, I enjoy watching others make bread, and you video is well done. I do almost the same method, like adding starter to my water, hold off on the salt, and don’t like the “heavy lid” as others suggested doing. I don’t think I do enough stretch and folds, only 3, because I saw your dough going in the banneton, WOW. It was bloated……lol. I can’t score well on less I sprinkle rice flour where I want to score, otherwise it drags. Regards, Rob from NJ!
Thank you Rob!! ☺️ I’ll try putting more rice flour on it and see if nothin easier 👍🏻❤️
When you say bloated, do you mean completely over proofed 🤔😉😂
Thank you ! You are the best! I learned… I still practicing but so far my bread is pretty good 😊 ❤
Congrats on being successful! ☺️👏🏻👏🏻 you’ll get even better
Wow! I will definitely get my starter fed tonight so I can try this! Your bread is beautiful!
Thank you Charity! Let me know how it goes 👍🏻
Yep, I am following you and I really like your technique! Thank you.
Awesome! Thank you! :)
Thank you for posting this great video! I’m just starting to bake sourdough this will be my next recipe to try!
Good luck!!
Thanks! You make it look easy.
Beautiful and I love your attitude. I like lots of salt too!
Thank you! ☺️
Sei bravissima! Bellissimo pane! 👏🤗🇮🇹
Grazie! Spero che troverete utile il video. :)
I'm going to make this tomorrow, except I'll add cheddar and jalapena. Thank you for this. It was easy to follow!
You’re welcome ☺️ and good luck!
I like this video. I've never done 5 stretch and folds before.
Yes it took that long to achieve good gluten development in this case ☺️
Thank you so much. Very simple
Ty so very much for sharing! I am going to try this recipe tomorrow!
Happy baking ☺️