Your First Sourdough Bread (FULL COURSE in 30 minutes)
ฝัง
- เผยแพร่เมื่อ 15 มิ.ย. 2024
- This is how you make your first and perfect sourdough bread from scratch. You will learn about all the tiny but important details enabling you to make beautiful naturally fermented bread. This is not just a recipe, this is a full guide looking at the why behind each step.
You will need to have a sourdough starter. If you don't have one yet, this is how you can make one: • The Last SOURDOUGH STA... .
Links:
Get some of my starter Bread Pit: thbrco.io/my-starter
All my custom designed shirts/hoodies: thbrco.io/bread-shirts-hoodies
Questions? Join our discord: thbrco.io/discord
Support me and gift me a pack of flour: thbrco.io/support-me
Learn more about different starter types: www.the-bread-code.io/recipe/...
View all my sourdough flow charts: www.the-bread-code.io/tutoria...
Bread rolls: • Super Delicious Sourdo...
Rye sourdough: • The Last German Bread ...
Chapters:
0:00 Intro
1:27 Tools
2:23 The full sourdough process
2:58 Recipe
3:45 Flour categories
4:38 Wheat flour types
5:04 How much water for your flour?
6:09 How much sourdough starter?
7:13 Stiff sourdough starter
9:13 Kneading
11:34 Mastering fermentation
14:23 Make a round smooth dough
15:34 Stretch and fold
16:27 Shaping
19:13 Proofing
19:55 Baking techniques
21:03 Home oven baking tips
24:11 Scoring
26:57 Results
29:13 Common crumb issues
30:43 Thank you
#sourdough #sourdoughbread - แนวปฏิบัติและการใช้ชีวิต
French and Italian may know how to bake, but Germans are the masters of instruction. Danke.
Awwwww.... what a beautiful compliment 😍🍞🥐
And don’t forget the white board wer schreibt der bleibt 🤦🏼♀️🥰
I zoned out after about two minutes
Can't believe how I can obtain such knowledge as this, for free. Your explanations, graphics and warm personality makes it a joy to watch. Thank you very much for sharing your expertise with the rest of the world.
I so appreciate the shot of you scraping the dough off your hands after the first mixing! That's the kind of thing that a lot of people would cut out, but I've always thought it meant I was doing something wrong when all the dough stuck to my fingers during that step. Thanks for showing the whole process, even the messy bits! Now I know I'm not the only one!
My grandmother and grandfather were from the Kaliningrad region so I have "Prussian" roots too and have always instinctively scraped my hands. "It's in our blut".
Yes, that's why I use a Danish whisk. It's only needed to incorporate the flour in the liquid. When the dough begins to release from the whisk it's nearly ready to rest. Keep moving the dough with the whisk until only a few bits stick to the whisk.
You aren't kidding. I'm at that point in my breadmaking where I need those details he gives too.
You can easily avoid the dough sticking to your hands by using the correct techniques. E.g. the Rubaud method.
I feel the same
Wow. To think I almost CTRL+W'd this when I saw the duration. Usually 30 minute videos have more hot air than even my underfermented doughs do. This is some proper German efficiency right here. Learned more in 30 minutes than I've done in all my frustrated deep dives.
Glad to help!
Thanks a lot! When I saw a 30+ minute video about baking one loaf of bread, I was like “how much padding and fluff they put in it, a recipe video should be 5 min tops, I’ll have to scroll through it and play at rapid speed”, but yours turned out to be so information dense I had to replay several segments. This is quality.
Danke Hendrick! This is the easiest recipe I've ever made. I'm retired from making bread in a grocery store. I made batches using 50lb bags of flour. Nothing I made there was close to this method, and it tasted bland. This bread is just what I want.❤
You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: breadco.de/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!
I watched some of your videos with surprise. Your process of baking bread is really fine and interessting to see but you can get the same result lot easier in less time. I do not have a channel so I can´t show you :-) Maybe I write it down so you can test it out in your next video. There are several guys here on youtube who do it the same way and I cannot stop wondering about it. Otherwise your method is the one with more fun :-) Lot of greetings and go on with your baking. You are doing a great job.
@@buntomat Please share an email with me. Thank you! hendrik@the-bread-code.io
@@buntomat z@\
I like the so called perfect oven spring sourdough, crispy crust, soft and moist in the middle, but I also like the crunchiness and flavor of my over fermented frisbees.
🤣🤣🤣
Frisbee is exactly what I just made!!
I've only had one that didn't rise more than maybe 2"- we sliced it into two big pieces (top and bottom), and made a giant muffuletta sandwich with meats and cheeses from a Polish deli. Warmed it open face in the oven, then closed it and crisped the crust. Best sandwich we ever ate, and we ate it for four days. 🤣😂 Huge, thick, amazing.👍👍
Thanks for the schemes, specially for the one at 19:28, very useful.
This is the most complete and clear instruction video for making sourdough bread that you have made. Master Video. I like the chapter time stamps so you can watch the instructions you need over and over.
Thank you! The blisters on your bread are fantastic. Give us this day, our daily bread. The bread of life is amazing.
Thank you very much Glen!
I agree. I've been searching yt over and over devouring all things bread and this video I finally understand so much more. Thank you so very much.
Your providing thorough explanation with background theory or reasoning helps me understand and work with sourdough baking with some room of flexibility and adjustment as needed. Many thanks for sharing !!!
What amazing instruction and information. Thank you! I've thrown away more loaves than I care to think of following other's instructions ... today, I got an almost great loaf. Our 10-year-old son luvs it and that's a big plus. I really enjoy the science behind the bread. Thank you so much!
After finding this video and watching it multiple times, it happened! Oh my God! I FINALLY made a loaf that got oven spring and a nice ear! My decorative scoring got a bit out of hand (too deep) but I'm sure I will get better at it. I'm SO excited! Can't wait to try a slice. Thank you SO much Hendrik-you're the best!
I failed so hard last year and came back to it this year. Made a starter with proper measurements, followed your steps with some small modifications. From flat bread with one huge air bubble, I'm now getting fluffy bread with a hearty crust!
Just baked a loaf today after watching your videos. I started the journey about 3 weeks ago and this was the 6th loaf I have made. This was the first loaf that turned out well. The stiff starter was a game changer.
What was really helpful for me is that while my starter bacame active but not yet "mature", I made things like flat bread, English muffins, naan, then later on focaccia and ciabatta . It really helps with getting to know my flour and environment. I got used to handling high hydration dough and i learned how things should look and smell like at different stages. It made my first "real" loaf much easier and less imitating.
Just baked this loaf, my first sourdough, my first bread, actually. Fantastic recipe and guidance, it turned out beautifully. My wife and I were so impressed. What a delicious breakfast, freshly baked bread!
FYI in England, baked using Wessex Mill's Wessex Cobber Bread Flour. And my sourdough starter made from organic rye flour - it's called Rye Reynolds.
I just came across your channel and I really like your concise explanations and the science and math you use. Makes things so clear. Also thank you for specifying kitchen temperatures it really helps baking here in a tropical climate.
I am Polish/German/Holland Dutch ethnicity American and I was told that it was my Polish roots that made me not like to waste any dough or ingredients or really anything. Maybe its a European trait? I don't know! Thanks for this series!
The science behind what you put together for all of us- is extraordinary! I can't believe you went this far to explain all of this for us.
Thank you very much, I LOVE it!
Excellent! After almost 5 months I re-watched this video and now (with 5 months more experience) I think I understand most of what you are talking about! Thanks again for your excellent work and sharing this wonderful knowledge with others! You are a great human being!
This is my go to recipe for making sourdough bread, with clear and easy to follow directions. Thanks so much!
Thanks for updating your master instructions, Hendrik. The video is very clear. I noted you only did one coil fold; I will try that, along with creating a stiffer starter. My kitchen was really cold over the winter here in NW Spain, and I often didn’t get the fermentation I wanted. Now that the days are warmer I think I will have more success. Thanks so much for sharing your passion with us!
Thank you for keeping it real! I am watching your video while I am sick and not feeling well, it uplifted me. 😊 Thank you for sharing your sourdough wisdom, May God bless you 🙏
Really eye opening video! Thanks for the amount of effort you put in to put this together and then sharing it with us.
Today I made my second attempt at baking sourdough bread using this video and it came out wonderfully, just like yours! Most bread baking videos just don't manage to really explain how it works, but yours does. Thanks so much!
Man, I love you. Never found those technical information that are absolutely necessary for dominating the bread making instead of following others recipes.
I’d like to thank you for all your great work! You are being so helpful !!! Thanks to you I FINALLY made two PERFECT breads !!!! After so much trouble, my god it was worth it 🔥 so to all of you out there struggling, don’t give up guys 😝 and again, thank you for this amazing channel 💜
I love the white board explanations for things. It helped me do alot of experimentation. Also, the showing of the proper gluten "stretchiness" was very helpful. I wasn't using enough flour and my dough was tearing. Thank you!
I love the idea of the small jar and dough sample to help with proofing. You make more sense in helping to bake the perfect loaf! Thanks so much!
Woo I've been waiting for this 🙌 Appreciate all the effort!
You are such a great teacher. Thanks to you, I have been able to bake much better sourdough bread than ever.
This is an excellent video…and you are an excellent teacher. Gratitude 🙏!
Thanks for putting in all the hard work for us!
Du bist der Weltmeister!!! Dankeschön. Grüße aus Argentinien.
Thank you for your videos and for making sourdough baking so accessible! I was so frustrated by all the folks telling me I had to buy expensive flour and fancy gadgets to succeed at making sourdough. Then I found your channel, followed your advice for a stiff starter and this video, and got a beautiful loaf using the flour I could afford and the basic tools I already had in my kitchen (your oven set-up is genius and totally worked!). Thank you thank you thank you!
loving your videos so much man! You are the best at providing all the technical details that I've always wondered about when making bread
I’m baking my bread right now following your video. I’ve been baking sourdough breads for some months now, they do taste perfect everything, and the crumb looks good as well but somehow the dough always kept being very very sticky and hard to work with. I was quite often disappointed as they turned out pretty flat most of the time.. to be honest the dough has been way easier to work with following your instructions and tips so I’m hoping the bread will pop as well!! Thank you so much for informing us ❤️ lots of love from the Netherlands
Wonderful video
Thank you for all the effort you've put into this 😊
Amazing video. Thank you so much for your generosity in passing on all this knowledge.😍
Great!! Thank you, excellent presentation! It was a pleasure to watch and learn more details!
Thank you so much. You cleared up a lot of confusion I had over issues other baker's failed to address. I have subscribed to your channel so that I can learn more.
Outstanding explanations, graphics and flow charts. Very technical and detailed as I would expect from a fellow German. A thank you from K. Meyer.
This is completely amazing🤩 You are THE BEST! Thank you for sharing your genius!⭐✨
Just made first loaf with starter instructions and starter course video-- came out great! Thank you so much!
Thank you very much for all the amazing videos!! I know how much time and effort it takes to have a perfect video! And all the information that you share is so valuable!! Thank you!thank you!!
This is what I needed as a starter. Thank you so much for your work!
I used your tips and recipe and in 6:20 really came in handy! Such a blessing cus no doubt temperature really affect on how the dough develops. I live in Malaysia and no it’s like summer all year round… so decreasing the starter from the recipe works like charm! May you will be constantly blessed with this continuous knowledge that you have share globally 🌹
Danke schoen for this fantastic guide Hendrik! It's amazing that you've provided so much detail yet the underlying method is so simple! My Opa immigrated to Canada in the 1950s and his first job was as a baker, making the rye bread and rolls that were special to the region of Germany he was from. I've recently began to pick up his trade and your guides will certainly help me to bake some bread that is geschmeckt!
Oh wow. That's amazing to hear. I bet they turned out to be very popular. Very different style of bread!
What an amazing video! You have created a true MasterClass here. I e will watch this one many times. Bravo
Thank you, thank you, thank you!!! I have been following you from Portugal since January when I started my own starter. I have been struggling with the oven spring until TODAY!!! Thanks for ALL your help and videos.
Thank you!
Henrik! I see so many grumpy people way down in the feed! I thoroughly enjoy your en-depth explanations and your desire to educate people in the art of sourdough! Just wanted to encourage you in all you do. Your videos and humorous speech are delightful to me personally! Thanks so much!
Just made this bread. Great recipe! I have been baking sourdough for a few years and these loaves are the prettiest loves I have ever baked. Thanks.
Best channel I know. Thanks so much!
clear and easy to follow video. i like to "dissolve" my stiff starter in the water first, then add flour and salt. seems to help in distributing it evenly.
Hi, i want to thank you so much for all of your videos and explanations! This is so much work and experience that you share! Greetings from Bulgaria!
Thank you that was realy well organized and helped me summarize my knowledge on making bread. Cheers!
this is so so so comprehensive, with precise check points at every stage so that we know what went wrong and why. I have a fan oven that drives me crazy, your solution is almost the same as what I am doing now. Also I agreed there is ni need to buy so many expensive tools to make a successful dough, all is technique along with observation of gluten and yeast activities. I wish by the 11th I do sourdough I will not fail with a “well controlled” setting. My failure after I watched this is, over fermentation and too much starter used. Thank you so so much Hendrik, you are fabulous !
That's a lot of useful info in a single video. Thank you, I learned a lot.
I work in a pharmacy in a hospital for 41 years now, This 5 de Mayo it is 41 years,,but I love cooking and now baking bread and I love wearing a Chef's uniform.The hat looks great on you.Thank You.
Thank you for an amazing tutorial!
Thank you so much for everything you are saying in this video, it’s very informative, but most of all thank you for explaining different ways the crumb may look and the reason. I’ve ended up with such results, but didn’t know what is the reason and how to correct it. Now I know 😊
Made my first loaf last yesterday and baked it this morning and it turned out amazing. Thank you for your videos!
Amazing 🤩
That sound of you cutting into the loaf at 28:00 is the sort of sound that makes me happy. Lovely brittle crust
Thanks for all the information. I'm new to sourdough making but it's fascinating and I'm low key in love with my new sourdough starter best friend
10 years trying to get a reliable sourdough recipe. Maybe 1 in 10 loaves would be good. After your masterclass every loaf is perfect. I'd almost given up. Thank you so much. Love your tutorials.
Thank you soo much for your videos and for this great recipe. I used 50% whole wheat and 50% all purpose flour and the results were amazing!!! I only added a lamination step (just because I like doing it) . Thanks again for all the tips and explanations your videos are very clear and the results are just as you describe.. thanks again!!
Thank you so much for all this wonderful information! I was failing miserably and getting so discouraged. Watching your video and then baking another loaf was my first.success! Thank you!!! I didn't even use a stiff starter, but thought I'd try it anyway.......and it still turned out great :D I'm in the process of converting my starter to a stiff starter and I can't wait to try again!
Thank you , thank you 🥰 the first time I have an ear on my bread after I watched your videos and I made my dutch oven, it helped to have an ear on my bread and my bread extended a lot, Thank you🥰🙏
Thank you for this simple step by step video. This enabled me to bake my first sourdough bread. Loads of love!
I would say: Loads of loaf.
Thanks for the detailed video and a lot of useful information. Tomorrow I will try to bake my first bread. Also, thank you for the book, I am reading, studying, everything is very clear and fascinating! THANK YOU!
i’ve struggled so hard to make sourdough but this video was the first one that actually helped me make a perfect loaf!! this was so extremely helpful and you are the BEST!
What a great and informative video! Thank you!
Awesome video, especially I like the idea of a tray in the oven upside down, because I don’t have a dutch oven. Thanks a lot!
Great video, loving your channel! You could update the video with advice about exactly how to prepare the starter for using it. Like feed and then use after 8 hours or when it's at its peak etc. Would be good to include here
You're amazing and you have a special place in heaven for putting so much effort into this.
i’m going to try this bread recipe
i watched ALOT videos abt sourdough bread, but this video is the BEST recipe i have found.
you're an amazing instructor! I loved how you said mixing by hand is such an eye opening experience because of course, you cannot learn such a natural process without using all your senses :)) best
Ein richtiger bakenmeister!
Great communicative, friendly, and scientifically-informed personality!
I feel like this gentleman offers a humble approach to encouraging novice bakers a chance to succeed. A kind teacher may fortuitously help along a learning process toward successful expression of Love-Joy-Happiness in a baker's heart. Am sure taste of prepared food often reflects the emotional state of its preparation.
Multo bene!!😂
Thank you, Hendrik. I am a new subscriber.I have just started bread making. Your channel is very informative. I learned a lot. Currently, I am growing my sourdough. When it is strong enough, I will try one of your recipes. Good luck to you and once again thank you for sharing such useful tips.
Good luck!
thank you, so very informative and easy to understand..You are awesome :)
This is a great video.👍 So much information.
Great video. Thank you for all that information.
Thanks for this, this made a difference
Taking a sample was the game changer for me, I don't know why I had never thought of it! turns out that my dough doubles in about 5 hours, I gave it that long this time and my word the ear was almost touching the top of the dutch oven! I am blown away, thank you!
I did however opt for the method of adding a couple ice cubes instead of water as it seemed to perform a bit better and the steam stayed for a bit longer giving me a more malleable crust on the finished result!
Thank you, thank you, thank you!
Wow. 5 hours is quick. You might want to use less starter then 🤗
Thank you so much for this video, I almost give up until I find this excellent video🎉
Your vedio tempts me to take a full course in baking bread..I love the art of baking ❤
Thank you this helped me make my best bread yet !
Wow, it answered some of my questions. Oven time, liner on the banneton, and my stiff starter. Thank you so much. Take care of yourself. 🤒🤧👨🍳🍞🥖
Just made my first loaf of sourdough and it's the best bread i've had so far. Much love dude
Thanks!
with this video's steps (but a different recipe) i baked my best loaf this morning. i'm currently eating it as is, with nothing on it, not even butter. this is hands down the best loaf i've ever baked.
Thank you for this - what a great, informative video you've produced. I especially appreciated the troubleshooting of the crumb at the end. And I will try the stiff starter! (I hope your cold went away...)
Back on track! Thank you.
Love your channel!!!
Thank you for all your Videos, Henrik. It took a long time until I finally managed sourdough bread baking. Your videos helped a lot on this journey.
I will now transform my standard sourdough starter to a stiff starter. Looking forward to the results.
I am thinking of doing the same and I saw the posted conversions. I wondered if a stiff starter needs daily feedings and what can be done with the discard? Maybe add 50% water to the discard to use in recipes as the hydration level is half? Thoughts?
@@CelesteHolbrookRN I'd just regardless dump it in the stiff starter jar. Then when making a dough out of it you have to knead a bit more. No need for daily feedings, just once before you use it.
@@the_bread_code thank you! This is super helpful. I appreciate the response. I'm trying to watch all the videos and understand. I'm anxiously awaiting Bread Pit. He'll go with my current collection. It's fun to try different starters. :) I'll try the stiff starter, I'd be happy to not do daily feedings.
What a great vid! Wish I'd found this months ago! Sooo many great tips and science too! 👏
Excellent vid - I've been following you from the begining years ago, and this vid is as good as many of the other vids done by other bakers! Congrats - well done!!
By the way, you’ve helped me to achieve my best sourdough ever! Delicious!!!
So many variables to consider.im glad and grateful you explain this in depth,because as you said and I experienced, of you just follow recipes ,it's very rare it works out
Thank you 🤗
Thank you so much! I've just started making sourdough. My first boule, I used an amalgamation of about five different recipes/instructions, refrigerated for approx 12 hours. Rested at room temp for about 30 minutes, scored and baked on a stone with ice cubes around the dough and my stainless dutch oven bottom on top. It came out great! Blisters, nice crumb...if I'd watched your videos FIRST, I'd have scored it differently. Next time! 🥰
You are soooo helpful (and have such a great attitude). Thanks again for being so generous.
I had wondered about the lack of salt in some of your tutorials; I find it makes a huge difference in the taste of the bread. Theoretically I guess it should slow the fermentation, too, but does it? Fascinating, this bread stuff.🤓👍🏻
An amazing video. Thanks
Hello from Ohio🇺🇸!
Thank you very much for the videos. I'm new at baking sourdough bread