Simple Sourdough - Step by Step - My method on how to get great rise and oven spring
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- เผยแพร่เมื่อ 14 พ.ค. 2024
- Before you watch, please know the basket I am holding is called a banneton. During the video I refer to the shape of the banneton….which is batard or oval.
People have asked me how I get my sourdough to rise so high and I was not sure how to explain it. Therefore, I made a video that describes my method. Hope you enjoy it! Perfect video for those new to sourdough who have tried a couple of times but just can't get that rise.
Need a starter? Here is how I created mine: • How to make sourdough ...
If you are a more experienced sourdough baker and don't need the instruction, check out this shortened video • Simple Sourdough - My ...
500 grams of bread flour
350 grams of water
100 grams of sourdough starter
12 grams of salt
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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’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!
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
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'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.
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 like the salt idea in with the water-Seems to me it's a better distribution and the shorter time to the oven. Beautiful.
Short and sweet and to the point! Thank you.
Super helpful video, thanks so much for posting. Beautiful loaf too!
Great explanation and directions Mary Lou.
Very clear in steps video helps to enable viewer to learn easier, 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 :)
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 👍🏻
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.
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!
Very helpful. Thanks for sharing your knowledge.
Your loaves are incredible, so circular i love them.
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 ☺️
Thank you so much. Very simple
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 ☺️❤️
Thank you so much for simplifying it and giving us good visuals on what to look for!
Thanks for the comment! My pleasure ☺️
Beautiful bread 😍 Ty for this video!
☺️❤️
Thanks for taking the time to make this great video! 🇨🇦
Well thank you!! 🙏🏻 ☺️🇨🇦
finally! a no nonsense get r done video. thank you!
You’re welcome! And thank you for commenting! 😊
Thank you. Will try this tomorrow :)
THE BEST RECIPE!!! Just baked it, came out perfect!!!
☺️❤️ glad you liked it
The best sourdough recipe ...very explicit and telling you what you need to know.
Thank you ☺️❤️
Great video didn’t see a problem with the Dutch oven ✌️❤️
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 ☺️
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 ☺️❤️
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 ☺️❤️
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!
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! ❤️❤️❤️☺️
Ty so very much for sharing! I am going to try this recipe tomorrow!
Happy baking ☺️
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 :)
Outstanding!🥰
Love this video! Super process and super cute mannerisms! :D I have the same dutch oven but find using it upside down a lot easier to get the dough into the oven. Subbed.
Haha thanks 😊
Ya people have asked why I don’t use it upside down. Maybe I’ll try that one day.
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
Thankyou
That was the best video I have ever seen
And I love your coaster - I’m one too !
Hahaha that’s awesome 😂❤️. Yes….wine cures all!
Great information, thanks!
Beautiful and I love your attitude. I like lots of salt too!
Thank you! ☺️
I thought this video was excellent! To the point , easy to follow. Well done!
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! ☺️❤️
Thank you! Very helpful!!
Thanks for testing out of adding a bit more salt! YES! ❤🎉❤
😜👍🏻
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
Great job, the bread looks amazing!
Thank you 😊
❤ your recipe! Thank you
☺️❤️ thank you
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
I tried your recipe tonight and wow, total success. Thank you.
👏🏻👏🏻👏🏻 I’m so glad it worked for you! Thanks for saying so ☺️❤️
Great recipe! Bread was never this big and perfect! 😍😍😍😍
Thank you! I’m so happy for you ☺️❤️
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!
Hi there! New follower! Loving your sourdough tutorials ❤ that you for sharing your knowledge!
Hi Dallas 😉 thank you for following and for commenting. Made my 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
Great video, love your approach
Thank you! ☺️🙏🏻
Thank you so much. I’m going to try it your way.
Good luck! ☺️ and happy baking
❤thank you!!! Best explanation ever!
Best comment ever ☺️❤️❤️
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. ☺️
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 🙏🏻 ❤️
Great job!! 👏🏼👏🏼👏🏼
Love this!! A sourdough I don't have to wait 3 days to eat lol
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
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🥰
I really want to learn how to do this!Ty for your video!
Glad you like it! ☺️thank you
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 ☺️❤️
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 😜
😮
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
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 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 ☺️
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 ☺️
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
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! ☺️
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!! ☺️❤️
Great video 🇦🇺
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! ☺️🥂❤️
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
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 ☺️
Thank you 😊
I love this video! Thank you! Because yum 😂
Hehe 😜 thank you
Thank you for sharing. I love how unpretentious you are in making this video.
Thank you 🙏🏻 ❤️
I'm a decent home baker, but I'm missing something to get my bread as beautiful as yours.
I like your confident no nonsense approach, and your results speak for themselves. I aspire to be as good as you.
Well done
Thank you for commenting Craig!! 😊 good luck, I’m sure you’ll get there !
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 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 😉
❤très beau pain et très bien expliqué merci 🙏🏻 le vais lessayer
merci! Tiens-moi au courant de ce que ça devient
(I’m using google translate to reply, so I hope that makes sense! ☺️)
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!
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!! 👏🏻 👏🏻👏🏻👏🏻
Made this yesterday with cheddar, everyone loved it.
Nice!
Bravo! ❤️
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!!
Thank u so much! I looked and looked so many recipes and all are complicated but yours are so easy to follow.do u have a pancake recipe to make with sourdough star.❤
I just love your trivet 🤗😎❤️
Hahaha thanks. I had one person say it was disgusting. 😜
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!
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
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!
Haha sassy. I love it!
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 😜
nice beautiful😋 Good video.
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 😊 👍🏻
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