The Fail-Safe: Easy Beginner's Sourdough Recipe (With Amazing Results)
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- เผยแพร่เมื่อ 14 เม.ย. 2023
- Are you tired of sourdough disasters? Try this beginner's recipe for perfect loaves every time, baked in a tin with limited stress. Let's get baking!
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Great recipe! Have done this many times now and turns out well every time. I also like the size - perfect for my family. Thank you Philip, keep them coming! Great clear instructions, good quality videos 👍🏼👍🏼👍🏼
Perfect that someone made this video. This was the exact thing I did to learn handling the proofing process without ruining every bread.
Because of you I will Never have to buy bread again! Tried this recipe and it came out Perfect. Youre a great teacher 😊🫶✨
Awesome! I'm pleased you enjoyed the recipe! Keep me posted on your next bake :)
Your videos are so great. They are easy to understand, you explain what and why, so helpful!!!
I'm please you find them helpful :)
This method turned out beautifully!! This was my first time baking in a loaf pan, and I’m going to keep doing it because the slices are perfect for sandwiches, as opposed to the slices from a typical loaf from a banneton. Also, the crumb turned out super light and fluffy, and the crust was not too chewy! Thank you for doing all the research and teaching us the foolproof techniques!!
It’s not all about the feel. Only about 98%.
Observing time, temperature and feel for every attempt
will ,eventually, get you the experience to get you out of trouble.
You’ve been extremely helpful.
It got really hot here and my starter needed to be fed or used. Things went really fast.
So fast that I started my levan at 10:00A.M. and baked two loaves at 10:00 P.M.
Man was it ever sticky ! Had I not been watching you regularly (and Jack) I would have given up.
But, I read that dough and the conditions, gave it as many folds as necessary and ended up with two fine loaves.
It’s good of you to share your journey, allowing us to tag along. You’re the guy that taught me to make my first good loaf. You can tell St. Peter I sent you. 👍
Hey Bud! I'm pleased your baking is going well. Learning how to adjust to our climate is important but have you tried making a homemade budget-proofing chamber with a cool box and a couple of ice bricks? Jack's a sound chap and a damn good baker.
@@CulinaryExploration
I’ve got my old fishing ice chest reassigned to kitchen duty. Two in fact. Thanks for that idea. It also helps when my small fridge is too full.
I let things go extremely warm and fast to see what would happen. (plus, I was a slice away from being out of bread😯)
I was surprised that I pulled it off.
@@chopsddy3 ah. that's a good move, practicing working in extra warm or cool temps is helpful. You used the heat to your advantage and avoided running out of bread lol, sound move
It's a great idea for beginners, to build ones confidence in making a decent loaf of bread... once you've done it few time you can tweak, note..
Hope all is well with you buddy
Another useful video. When I get questions from friends who are struggling, I send them your fresh start video. I will add this to the referral list. I really enjoy your baking videos and often return to some of the older ones as reminders of good practices. I do have a suggestion, though. I would appreciate seeing in-oven videos at the point when you first place the dough in the oven and at various stages of the baking process. Keep up the great work.
Cheese Keith, and thanks for sharing the recipes. I'm intending to get another camera set up for the oven, but it won't be just yet.
Which one is the fresh start video? someone send a link please?
I've baked this today, worked like a charm. Thanks for sharing this recipe Phil.
You’re welcome bud! Pleased you enjoyed it 👌
Thanks Philip, another great simple no fuss video! You have been emphasizing the importance of using our tasting, smelling and touching senses.
Cheers Becky. Yep, tuning in our senses is super helpful 👌
Haven't made a loaf pan in over three years. You made it look like fun!😃
Hey Barry! It should always be fun 🤩
A brilliant video, many thanks ! I have just bought the tins so wanted to know how they would work with sour dough. 🙂
Just want to say how much I appreciate your videos. My goal is to master these sourdough skills so so can teach my kids. 😊
Get your kids involved early. They’ll develop there intuition without even realising it 👌
This is perfect! Best of both worlds!
And it can easily expands into countless possible flavors, with all sorts of spices and sauces or combinations of ingredients in play😍🤤
The possibilities are endless, we're only limited by our imagination :)
@@CulinaryExploration Yes indeed!🤝
I have those same tins - they are great!
Love ‘em too!
This is a terrific primer for anyone wanting to start baking naturally-fermented bread! Wish I had this when I started my SD journey 3 years ago!
For the Americans: my "Small Pullman Pan" , from USA Pan, measures 4x4x9 inches. Looks like his measures 7.56"x4.02"x4.8". Gonna give this recipe a try. Should handle a similar volume. BTW @bakewithjack did a recent vid on how to calculate how much dough a pan can handle. Good stuff!
Cheers JK
Good morning/afternoon Phil 🤗.
Tried your chocolate & cherry loaf today & the flavor was ace.
And I agree with ryan about the links.
Warmest regards and all the best
Hey bud, I'm pleased you enjoyed that recipe, it's pretty special (shout out to MC for the recipe. Not sure what's happening with the links, I've tested it on my end and it works perfectly. Ive listed the name and the size of the tins in the description just in case.
@@CulinaryExploration Appreciated matey
Finally after watching so many Videos by Annoying Americans...... A Brit ...who speaks clearly....and doesnt use "Guys"every 5 minutes !!
Thank you for this Video .I Will definitely give this a try after creating 2 Bricks and a flying saucer...Thanks again
You're welcome Mark, keep me posted on how things go.
I've been following you and your recipes. Love how you instruct. BTW, what's with the two taps whenever you cover something? I think that's so peculiar and unique! 🙂
Hey Rasi, cheers for the feedback, I'm pleased you find the videos useful. It's my lucky tap :)
I always make my sourdough in a 14" loaf pan, makes a perfect loaf of sandwich bread.
Thanks for sharing this recipe. Could I omit whole wheat and use all bread flour ?. TY
Very helpful video, thanks. I know tins are easier, but then why still use the dutch oven? What’s the advantage of baking in dutch oven?
After you take the dough in the tin out of the refrigerator, do you let it warm up before putting it in the oven?
Thanks for all informative knowledge you share. My question is that i always have a side crack on loaf sandwich.
Could well be an under-fermented or under-proofed buddy. Make sure you leave the dough to ferment and proof correctly (check the video). If your loaf still bursts try extending the proofing period a little next time and then observe the results.
@@CulinaryExploration thanks for reply. I do almost the same well proofing. Will try to extend next time. Thanks 🌹
Another excellent video! You are the one who convinced me to try lamination folds, and now I love doing them. You also convinced me to taste my starter…not my favorite part of the process, lol. Your methods and techniques have really helped me not only craft consistently better bread, but also to have a lot more fun doing it. Thank you, Phillip. Sincerely.
You're welcome Sandi, I'm pleased you have found a rhythm with your baking. Baking great bread is the goal but enjoying the process is the secret :)
Any tips on making or buying a starter?
I've just made my 2nd loaf from your basic recipe using the calculator. The first one was at 70% hydration and in a loaf pan I already had and it was ok, but I did order the pan you suggest. The 2nd one, just this morning was at 65% hydration as the first one was a bit sticky throughout the process. This dough was lovely at 65%. So this is an 800g loaf. Can I just use the lid for the pullman pan with that amount of dough? my bread did dome above the pan a bit and was sloped to the ends. I'm sure I will try the lid next time but just wanted to see your input. I did look at sourdough recipes for the pullman loaf but they added milk and butter and I want to use your basic recipe as is. Thanks for your videos, they are my favorite of all I have watched.
Do you bake it straight from the fridge (after cold ferment) or leave it out to warm back up to room temp?
Can I use this recipe for LM, and how do I adjust the water?
Looks great. I must try it. Any reason why you didn't score the loaf and maybe getting even more oven spring? Thanks.
Hey Jerry. Let me know how you get on. I don't score the top of the loaves in my deeper tins. When the dough rises above the lip of the tin I may give it a score. Cheers bud
What are the benefits of proofing the dough in a banneton versus the baking tin?
How are you that good!? The whole package. I'd say you need your own tv-show but I guess there is bigger audience on YT❤❤
Hi, is it okay to use regular flour with vital wheat gluten if bread flour is not available? Thanks.
Hello,
May I ask, how long do you leave before cutting it?
Also, once cut, how and where do you store this to ensure the crumb stays the same?
My bread is super delicious when fresh, but then it gets very hard from the next day, it's totally different. It gets hard and looks a bit wet. Maybe I need to bake for longer?
It does sound hollow when I remove from the oven though....
Any tips and tricks are much appreciated!
I’ve been making sourdough for three years now learning as I go, gotten pretty good too I gotta admit. No pro by any means however, that being said I’ve tried out quite a few different recipes and techniques. This recipe I gotta say is my favorite so far! Taste and texture beautimous as my hubby used to say 👌! So here’s my question….I want to try this recipe in my Dutch oven, tips? Form in ball instead of log, then proof in Dutch oven, but otherwise same directions, yes?
That's great news, I'm pleased you enjoyed the recipe. You can use this formula and bake a boule (round loaf) or a batard (oval-shaped loaf). I'd suggest using a proofing basket (or dusting a kitchen cloth with flour to line a large bowl) to proof the dough. You are swapping out the tin for a basket, which will support the dough during its final proof. Then you'd turn it out into the Dutch oven before baking. Most of my other videos use this method. Hope this helps, let me know how you get on!
@@CulinaryExploration thank you for the help 😊.Should I score my loaf before going in? I don’t need to pre heat my Dutch oven yaaaay I get skeeered flipping loaves into a preheated one 😬
What is a bakers stone, what are they made from and where can we purchase one ? So sorry one more question, how are they different from a pizza stone ?
I really like your channel! Question....what loaf pan is that? The link in the description doesn't work. Cheers!
The name and the measurements of the tin are also in the video of the description so you can search for the right ones :)
Thanks a bunch!
Just purchased this bread tin, and it looks very good quality! I only have one question about the recipe - in my country, I cannot find flour with a protein content superior to 12.0. If it's white flour, the strongest I have found was 11.1. I would like to use your calculator and adjust the water and flour content for this recipe, but I do not know where I can enter the protein content of the flour I'm using. Thanks in advance!
Hey there. Each type of flour will absorb different amounts of water comfortably. I’d suggest starting with 65-70% hydration and assessing the results. You can make adjustments from there. The calculator doesn’t calculate the hydration based on protein content, it wouldn’t work. That’s the job of the baker 👍
@@CulinaryExploration Ah 😅 Thank you for the quick reply. I'm still quite new at this. It does make more sense now!
This is another great video for slightly frustrated home bakers. The flour with 13% protein sounds like pizza flour. Can I use this for baking with sourdough?
The flour I use is actually labelled as all purpose flour but it’s got a relatively high protein content so it works well for sourdough. The best way to find out how a flour will perform is to test it. Bake with it, not just once, several times. Each time you bake try to tweak the hydration to suit the flour. Hope this helps
Will this recipe only work in the taller loaf pans (4"/10.2cm) or would it work in a 9x5x2.75" pan? Would you need to adjust the dough weight up to 900 or 950, and would the 2.75" height offer enough support? Thanks - looking forward to trying your sourdough reboot method
The recipe will work for different-shaped tins. If the size of the tin is different you may need to alter the dough weight (the calculator works great for this), a larger tin will be ok but if you use a smaller tin the dough may expand a little too much! Let me know how you go with the reboot too!
I like sourdough bread but not too sour. Can I bake this without overnight in fridge? Thank you
If the inside of the bread is a little overly moist, what can I do to fix that?
I thought I had a scratch on my phone but it was his kitchen tiles pattern
Real quick question. What is your opinion on Spelt Flour?
It’s a fantastic grain. Try including it in your SD baking. Add 10% and see what you think. From there, you could increase in 10% increments 👍
@@CulinaryExploration Thank you! I will give it a try👍🏻
Two things - (1) I think there is a typo in the recipe as it calls for a final temperature of 105F when I think you mean 205F. (2) How would you adjust this recipe for the larger 13x4x4 ChefMade Pullman pan? - double? +70%? +80%?
Cheese Bob, I corrected the typo. With regards to increasing the recipe, I would work out the difference between the volume of the two tins (in percentage) and then increase the recipe ingredients by the same percentage. If you use the calculator you can simply increase the overall dough weight. Hope this helps.
@@CulinaryExploration I calculate you need an additional 47% to size up to the 13x4x4 Pullman pan. This brings the overall dough weight to 1176 gm. I've been baking half of my sourdough loaves in the Pullman for easier toast and sandwich consumption and will give this a try when I bake again next week. Cheers!
@@bobtrancho My dough weight for 2 pullman loaves of that size is 2060g
As I've watched your videos, I wonder if those gram measurements are exact. Do you measure your water exactly, for example in this recipe, to 279 grams? If it is 280, do you try to remove that 1 gram? For the water and flour, does a 1-2 gram variation make a difference? I realize that 10-20g could but what about that small 1g? Does it make a difference?
Thank you.
Lawrence
Hey Lawrence. I develop my recipes using a recipe calculator which works in grams. I do measure exactly but that's just me. If you overshoot by a gram or two you'll be just fine :)
@@CulinaryExploration Thank you for your quick response. I have found the benefit of using weight for cooking instead of volume. I am personally the type of person who measures exact weight. The reason for the question is that your videos don't show that process of trying to get that last gram right...yes, I know about people's attention and editing. :) Again, Thank you.
Lawrence
@@lawrencekellie I'm pretty good at getting it spot on most of the time, if not I use a spoon to discard a touch.
I want to weigh in (pun intended) . . . A few grams difference between the recipe in his videos and your measurement at home will not make any difference whatsoever unless you're using the exact same flour he uses, milled on the same day, and your baking environment is exactly the same. Once you dial in your recipe using your flour in your kitchen, small deviations may make a small difference. Once you locked in your recipe, no point deviating if your measurements work for you.
Just to be sure, there is no need to generate steam in the oven, right?
No, you don’t need to generate steam in the for this loaf. You can dampen the top of the dough a little if you want to but baking without works fine
Is it 69 or 93 grams of starter? I saw the side mention of 93 on video.
Sorry, I get confused easily!
It’s 93, the full recipes linked in the video description 😁
No matter what I do I can’t get internal temperature above 87-90. Have a gas oven and it gets to 230 degs when on full. Yet the loaf will burn on outside. So frustrating after experimenting with dozens of recipes.
but how do you make that leaven? seems like a secret ingredient. How does one make it from scratch without having one already? I have no access to any starters or anyone else's starters. Assume I'm thousands of miles away from anyone else.
Love your work, Phil.
But why do builders insist on putting ovens on the bloody floor. You can tell men decided on that, because they almost never do any cooking.
It's very tedious!
Cheers bud. Unfortunately we didn’t have the space to lift the oven. It’s a pain the backside, for cooking and filming!
@@CulinaryExploration Yeah, I'm sorry Phil. I do get that. Sometimes you've just got to do, what you've got to do. Thanks for your excellent channel, though.
Cheers.
Mennyit szagolgatod azt a tésztát :)))))😅
You say 69 grams but flash 93grams. So what is it, as only did 69
It’s 93 g. It also is confirmed if you look at the recipe on his blog.
Try measurements also you don't know who may want to watch it. The idea is to keep it simple not sofiscated.