Okay, I watched the video several times, printed the recipe for one loaf, followed the video while I made my bread. My bread came out beautiful and tasty, best sour dough bread ever!! I proofed my bread in a small colander and my loaf rose into a beautiful ball of dough and baked to perfection. I will be making this bread a lot in the future! Thank you for the great instruction video.
I have been making sourdough bread for years (about a loaf every 5 days) but this video has given me answers to many of my questions. This takes bread making to such a higher level.
Phantom Alpha The fermenting cycle is magic to the desired texture and flavor I've been seeking. I leave my dough in the refrigerator for several days before rising and the difference is amazing.
I had never made sour dough bread before. I watched this video about 10 times before my first attempt. I have now made it about 6 times and each time I make it my loaves are beautiful and delicious! Thank you so much for this wonderful video!
@ Grateful Princess of God Right, you should just buy your bread. We'd all so hate to see your gentle fingers getting twisted while handling all that dough. After all you are God's little princess.
This girl is absolutely amazing! I watched a lot of videos and reviewed a lot of recipes and wow! She knows her stuff. You can tell that she is a bread expert. I hope that you tell her that I really really appreciate her knowledge on sourdough. I am impressed, as someone who bakes a lot... She is on point!
I read a book on sourdough (not Sarah's) and got completely overwhelmed. I found this video (plus Bake with Jack and Culinary Exploration) and decided that I could indeed do this. I watched this video tons, used it as as step by step as I baked and SUCCESS! My only hiccup was that I divided my dough when they did so in the video and I realized in the end that I should have not divided it all. I ended up with 2 small loaves and had to watch the bake time very closely. I'm looking forward to my next bake day! And I'm grateful that I got a really good deal a few years ago from Food52 on a beautiful Staub Cocette 24 with a glass lid. It was perfect for this and I was able to keep an eye on things through the lid. I do hope you'll bring Sarah back someday for more baking lessons. She's a lovely and calming guide!
I literally know this video by heart since I watch it every single time I make bread. This recipe and method never failed me. Best avocado toast sourdough!
I have been making sourdough bread for years and never have I had the visual results this video produced. I was so excited when I opened by dutch oven and saw this beautiful loaf. I promptly ordered her book. Thank you!
BEGINNER?? WATCH THIS!!! This is the BEST all in one video for true sourdough home baker beginners! I like that I am not sold anything via advertisements during and the presenters are FANTASTIC and chill and not over the top. I don't need anything faaauncy just the basics in an easy to follow and pause-able video. I still refer back to this when I have taken a break from baking and need a refresher! My bread always turns out beautiful! Slainte! Thanks so much y'all ROCK MY SOCKS!😋
So to break this down, you need good quality flour, a scale, knowledge of the metric system, enameled dutch oven and a starter? Oh and a lovely person, with the most soothing voice on the planet, to talk you through bread making got it. I have flour so far. To be con't... ps. Thanks for the content. Truly it was great.
@@food52 ... I don't think the cowboys on the trail had most of those things... maybe the dutch oven... and made bread often... The day I use a scale to measure flour and water, is the day I need to go back to buying bread. They had a jar/tin with some starter in it; some salt, flour and water, probably from a creek. They cooked it in the dutch oven on an open fire with some coals piled on top. I'll bet it was great. Making bread should be joyful.
You got this! It’s honestly not that hard. A little trial and error. I started with a cheap kitchen scale and some starter a friend gave me. I use all purpose flour from any run of the mill grocery store and haven’t had any issues with that.
Just assigned trying a sour dough starter as a distance learning project during this school shutdown, we used this video to help us understand, thank you!
I watch a lot of TH-cam tutorials on various subjects and this is the best I have seen. Expert and experienced instruction, clear focus, purely useful info without wasting a minute. Thanks! Making my first bread this weekend.
Like the previous comment: After watching the video several times, printing out the recipe and gathering the ingredients I made my first sourdough loaf. My husband and I think it turned out perfectly wonderful. Thank you for a detailed recipe that turned out an excellent loaf of bread. Now I am hooked!
Can we all agree, this is the best ...Sarah you have helped so many of us with the making of this video. I love my teachers...!!! (just so you know). ✍)))
Sarah, I bought your book and now have seen your video. Great job in both cases and it brings back memories of when we worked together on making shots of your artwork! Good to see you again. Stay well. Bob
I made my first “Pure” sourdough bread this past week after 40 years of bread baking - WOW - it came out perfectly! I’ve done the parchment paper lift before - works beautifully for baking in the Dutch oven. My Lodge cast iron Dutch oven does not darken the loaf on the bottom - am just saying. Thank you for your passion & expertise - you’re an exceptional teacher! The taste & texture are out of this world! 👏👏👏
Have the book. Love the recipes and love to bake from it. As one obsessed bread baker I enjoy watching her do her thing. thank you so much for sharing.
One of the most informative and easy to watch/listen to demonstrations/tutorials on sour dough bread I have seen yet .. I absolutely LOVE that she uses the scoring process to add the most beautiful decorative enhancement to the loaves .
10 years ago i ate a really good humble cheese sandwich in Budapest. It's just cheese tucked in between 2 slices of bread, a brownish color bread. It was amazing. the cheese was good (as usual) but the bread was really amazing. Every time I went to a fancy sandwich shop in Singapore, I had been hoping to taste the same thing but it never happened. While watching this video I'm thinking to myself, that sourdough bread slice looks exactly like the Budapest sandwich! I won't give up until I can make a good sourdough bread at home !
What I've learned in this video is invaluable. I use a different recipe, but the shaping, the techniques and reasoning behind them, all inform how I form my loaves. And each of the approximately 7 loaves I've created after watching this has been delicious. Thank you to both Sarah and Josh for demystifying this process! I have it memorized!!
Without a doubt in my mind the best video I have found on baking sourdough bread. Very thorough, offering insights, alternatives and food chemistry information without being overbearing, tedious or condescending. Great video production values as well. Thanks for this.
I’m new to bread making and looking for videos to venture into sourdough, this one it the best I’ve seen. Lots of answers to why in addition to how. Thanks.
I really appreciate watching masters at work- it’s a little like watching mom in the kitchen. Makes a huge difference from just reading a recipe. Thank you!
Great stuff! When putting the loaf in the Dutch oven I usually hit it with some sprays of water, to get that extra nice caramelisation on the crust. Learned this from french guy alex.
What a great video! Thanks for the clear instructions and speaking calmly. It can be very frustrating when a person speaks too slowly or super fast. You're just right!
What a pleasure to watch! Thank you for teaching all this almost forgotten techniques. When I was young I didn't think about learning how to do it from my granny. Luckily you are here! Thanks to both of you
Thank You for the step by step instructions, I followed everything you said and it turned out great, I baked mine in the out door brick oven ...it was my first time making sour dough bread and Im so happy with it, your great at teaching and I wish I could send you a picture of it...Thank YOU!
Just friendly and outstanding. This video answered so many of my questions, like final proof. There are so many nuances that you covered that make the entire process sensible. Thank you.
Never considered adding salt later. But just put together another loaf, and I could really tell the difference between letting the flour hydrate, and just mixing everything together all at once :) ! Thanks! Also the whole steam part was a brand new insight to me.
I'm reading Sarah's book now and I'm so glad I found this video. The book, Sourdough, by Sarah Owens, is amazing! I highly recommend it if you're into learning about breadmaking.
Absolutely loved this, and hopefully I can bake some sourdough bread with success. Very relaxing, soothing to watch. Just had a cup of coffee, but the calm was stronger. I will watch this when trying to unwind from a busy day!
This loaf is my go-to loaf. When the four situation got challenging with Covid, I used this to test the new flours. Thank you so so so much for this!!!!
@@food52 I want to echo Haime. THIS is how to show someone how to make bread. Step by Step by Step. No massive cuts. Properly and visually explained. One of the best bread videos I've ever seen. Not that I like stretch and fold style ( I love kneading ). Bread making seems to be one of those topics where you need to see it happening to get it. Bravo! Sorry for gushing. I just wish there were more videos like this when I was learning to make bread.
I was surprised to see how many comments saying he looked uncomfortable. This is classic cougar love right here. Hot, sweaty, dough makin' cougar love. Cameras off, crew rolls home, glass of wine, wait until that bread is ready to cut? Done. Game, set, match. Extremely professional and informative sourdough making video though. 10/10 control on steam side up.
Excellent instruction. I'm relatively new to sourdough and I've seen tons of videos and read plenty, this one has answered all my questions. Thank you!!
Great instructional video! Very helpful and thorough... I have one Q: How big are the proofing baskets? I know the video mentioned that this recipe is good for two loafs, but by eyeballing the dough, I am assuming that the baskets you are using are pretty small. If you provide the size, that might help the viewers decide about what vessels they should use, as well as the proofing time. Thank you very much for sharing!
Tuck, gently poke, lightly powder, work it, tug it, nice and supple, edible loaf, looks like a mummy, capture that steam, moisture is a big component, gently massage, no one likes a mouth full of flour, confidence is really key at this point, emancipate the steam, using a pizza stone introduce steam into your oven. Yeah, being a "young guy" I'm sure he was having a hard time holding a straight face. "Once you close the door, you're baking with steam".
I love making sourdough bread I sometimes substitute half the water for a good quality flavoured beer or stout it really give the bread a fantastic flavour give it a try !.
I was wondering about this. I had half a thought to substitute some of the water for beer it, but as a beginner with the sourdough making process, I wasn't sure if it would help or harm the dough. I have made standard yeast loaves with beer and red chili flakes in the past and thought it'd be a great flavor add to sourdough. Thanks for the info. Going to try it on my next batch of sourdough bread.
Hi Sarah, just baked your honeyed Spelt and Oat Levain bread. The loaves turned out fantastic, rise and taste, love your book, thanks for sharing your knowledge and wisdom!
I just want to say THANK YOU! I watched this video and one other (for my starter) and have varied a bit on both. I was so nervous as this was my first sourdough ever and it turned out AMAZING!! I have not tasted it yet (has to cool down completely) but it lifted and the scoring turned out gorgeous! Thank you so much for the in-depth and detailed video!!!!
The best tutorial ever. Thank you, Sarah Owen. I’m two months new to bread making. Oh, the joy. Made 1/2 this recipe to produce one loaf. Mistake. Hard to manipulate small amount of dough. However, as I type my teeny tiny loaf is resting in the fridge and I have great hope that tomorrow evening I’ll be enjoying a slice of bread made with my own hands. Will be buying Sarah’s Sourdough book. Gotta’ learn more techniques.
Thank you Sarah and Josh, just had my very first attempt in making sourdough, it looks and smells amazing. I didn’t have a Dutch oven and used my pillivuyt casserole baking dish with lid and it worked. I didn’t have any of the bowls or utensils you used but used whatever I had that was similar and voila..... now waiting with for the loaf to cool. Best tutorial ever!
Where are you that your room temperature is 75 degrees? I am glad you clarified the water temps as I think that is a very important factor everyone seems to leave out and just say room temp on this and room temp on that. Those are IMPORTANT factors to include.
This was very fun to watch. I am day five on my first starter. Her name is Blanch. I can not wait to make my first loaf!! I made biscuits with the discard. They were very good with soup! Yum!!
You guys do a great job of clearly answering about 20 questions I’ve had for months lol If anyone would like to advise me .. I can’t figure out why I don’t get a bigger ear, or one at all. I used home milled wheat berries and an enameled Dutch oven
PRO TIP!: My iron dutch oven blacken the bottom of my breads. So I had this pizza pan that would fit in the Dutch oven but would not go all the way to the bottom before getting stuck at a point about an inch above the bottom. It provides a non-stick surface that has an air gap between it and the very hot iron bottom. This cooks the bottom crust perfectly and without blackening it. I was going to buy a ceramic dutch oven for well over $80 but this DIY solution works perfectly and I already had them.
Thank you for a wonderful video. I read that you should not preheat a Staub or LeCreuset dutch oven EMPTY at 450-500 degrees because the enamel will crack over time. Have you had any problems with your Staub dutch oven? Thank you again
I have just baked my first successful sourdough bread after several attempts. Thank you for this video. I will check her cookbook and try her method too.
What a fantastic video. I really enjoyed it watching. Everything is explained and easy to understand. Got my starter going and cannot wait to make my first sourdough bread. Thank you 🙏
So glad you found Sarah's tutorial useful, Sylwester! If you're looking for help with your sourdough bread, Sarah also joined us to explain her go-to method: th-cam.com/video/sZP3TKWlGnA/w-d-xo.html Hope this helps!
This is all super clear EXCEPT I have one question: for the very first step, do you start with starter/levain that is "ripe" (i.e. fed and risen to its max right before this) OR can it be right from a jar that has been in the fridge for a few days without a feeding?
I have been making sourdough bread for only about 6 mos. and really enjoy the process. I learned a lot from this video and realized I put my salt in too early. Now I can see why it's important to wait. Really a DUH moment for me! I have a couple of questions...why does the video show preheating the oven/dutch oven hours before needed? And how many hours do you stretch and fold every 30 to 45 min.? Thanks again for the video.
Okay, I watched the video several times, printed the recipe for one loaf, followed the video while I made my bread. My bread came out beautiful and tasty, best sour dough bread ever!! I proofed my bread in a small colander and my loaf rose into a beautiful ball of dough and baked to perfection. I will be making this bread a lot in the future! Thank you for the great instruction video.
So glad you found Sarah's tutorial helpful, Denise!
I loved it so much I bought her bread book
@Markus Patients No, I followed the recipe as printed.
@Markus Patients try it, let me know how it comes out, sounds like it could be very tasty
Markus Patients egg 🥚🍳 yolk
I have been making sourdough bread for years (about a loaf every 5 days) but this video has given me answers to many of my questions. This takes bread making to such a higher level.
So glad you enjoyed Sarah's tutorial, Tyler!
Phantom Alpha The fermenting cycle is magic to the desired texture and flavor I've been seeking. I leave my dough in the refrigerator for several days before rising and the difference is amazing.
Tyler Woods, Would you mind re-posting the recipe please? It seems the link you sent working anymore. Thank you
Is there an important technique you would recommend to making sourdough ?
She’s so knowledgeable
WOW - I can't say I've ever heard all the bases covered this completely before. She did a FANTASTIC job.
So glad you enjoyed Sarah's tutorial, Richard!
the best sourdough coach in the world, she covered all bases, great great video....
Sarah was amazing im so hooked on this
I had never made sour dough bread before. I watched this video about 10 times before my first attempt. I have now made it about 6 times and each time I make it my loaves are beautiful and delicious! Thank you so much for this wonderful video!
she is so relaxing to watch. I love it. I think I could watch her make bread all the time lol
So glad you enjoyed, Angelica!
True. But after all this I think I will just buy quality sourdough from artisan bakery 🤣
@ Grateful Princess of God Right, you should just buy your bread. We'd all so hate to see your gentle fingers getting twisted while handling all that dough. After all you are God's little princess.
Beautiful bread!
I could watch this every day for the rest of my life. This is hands down the best sourdough video out there. Beautiful bread plus beautiful bakers
Love this lady's charisma, she has sort of a Julia Roberts vibe to her. Love how she explains.
Same!! It’s so easy to follow her!
Yes, Julia Roberts.
This girl is absolutely amazing! I watched a lot of videos and reviewed a lot of recipes and wow! She knows her stuff. You can tell that she is a bread expert. I hope that you tell her that I really really appreciate her knowledge on sourdough. I am impressed, as someone who bakes a lot... She is on point!
I read a book on sourdough (not Sarah's) and got completely overwhelmed. I found this video (plus Bake with Jack and Culinary Exploration) and decided that I could indeed do this. I watched this video tons, used it as as step by step as I baked and SUCCESS! My only hiccup was that I divided my dough when they did so in the video and I realized in the end that I should have not divided it all. I ended up with 2 small loaves and had to watch the bake time very closely. I'm looking forward to my next bake day! And I'm grateful that I got a really good deal a few years ago from Food52 on a beautiful Staub Cocette 24 with a glass lid. It was perfect for this and I was able to keep an eye on things through the lid. I do hope you'll bring Sarah back someday for more baking lessons. She's a lovely and calming guide!
I literally know this video by heart since I watch it every single time I make bread. This recipe and method never failed me. Best avocado toast sourdough!
Delicious!
Finally! You are the first person who explained the cloth first then plastic covering! I've always wondered why both. Thanks!
I have been making sourdough bread for years and never have I had the visual results this video produced. I was so excited when I opened by dutch oven and saw this beautiful loaf. I promptly ordered her book. Thank you!
So glad you enjoyed Sarah's tutorial, Jose!
I did the exact same thing!!
BEGINNER?? WATCH THIS!!! This is the BEST all in one video for true sourdough home baker beginners! I like that I am not sold anything via advertisements during and the presenters are FANTASTIC and chill and not over the top. I don't need anything faaauncy just the basics in an easy to follow and pause-able video. I still refer back to this when I have taken a break from baking and need a refresher! My bread always turns out beautiful! Slainte! Thanks so much y'all ROCK MY SOCKS!😋
So to break this down, you need good quality flour, a scale, knowledge of the metric system, enameled dutch oven and a starter? Oh and a lovely person, with the most soothing voice on the planet, to talk you through bread making got it.
I have flour so far.
To be con't...
ps. Thanks for the content. Truly it was great.
Glad you enjoyed Wayne! Let us know how your bread turns out!
@@food52 ... I don't think the cowboys on the trail had most of those things... maybe the dutch oven... and made bread often... The day I use a scale to measure flour and water, is the day I need to go back to buying bread. They had a jar/tin with some starter in it; some salt, flour and water, probably from a creek. They cooked it in the dutch oven on an open fire with some coals piled on top. I'll bet it was great. Making bread should be joyful.
@@smallfootprint2961 I keep feeling the same thing.
You got this! It’s honestly not that hard. A little trial and error. I started with a cheap kitchen scale and some starter a friend gave me. I use all purpose flour from any run of the mill grocery store and haven’t had any issues with that.
Sarah is wonderful and educational to watch. She is a wonderful teacher. I could watch her all day!
Thanks Ron, glad you enjoyed Sarah's tutorial!
Just assigned trying a sour dough starter as a distance learning project during this school shutdown, we used this video to help us understand, thank you!
This is the main video I used to start making sourdough years ago, very informational and really helps
This, by far, has been THE best informed tutorial on sourdough bread making! Thank you!!!
Glad you enjoyed, Debbie!
I watch a lot of TH-cam tutorials on various subjects and this is the best I have seen. Expert and experienced instruction, clear focus, purely useful info without wasting a minute. Thanks! Making my first bread this weekend.
This is the best video, I have tried several step-by-step videos, and only from following her steps that I got the best result.
Glad you enjoyed Sarah's tutorial, Andrew!
the pace of this video is on point! her voice is very relaxing and the directions + visuals were SO helpful!
Like the previous comment: After watching the video several times, printing out the recipe and gathering the ingredients I made my first sourdough loaf. My husband and I think it turned out perfectly wonderful. Thank you for a detailed recipe that turned out an excellent loaf of bread. Now I am hooked!
So glad you found Sarah's tutorial useful!
Can we all agree, this is the best ...Sarah you have helped so many of us with the making of this video. I love my teachers...!!! (just so you know). ✍)))
The lady is so gentle and relaxing!
Long and away the best video on sourdough I’ve found. Bravo. Looking for your starter video now.
Sarah, I bought your book and now have seen your video. Great job in both cases and it brings back memories of when we worked together on making shots of your artwork!
Good to see you again. Stay well. Bob
I made my first “Pure” sourdough bread this past week after 40 years of bread baking - WOW - it came out perfectly! I’ve done the parchment paper lift before - works beautifully for baking in the Dutch oven. My Lodge cast iron Dutch oven does not darken the loaf on the bottom - am just saying. Thank you for your passion & expertise - you’re an exceptional teacher! The taste & texture are out of this world! 👏👏👏
Have the book. Love the recipes and love to bake from it. As one obsessed bread baker I enjoy watching her do her thing. thank you so much for sharing.
So glad you enjoyed the video! We agree -- Sarah's tutorials are so helpful!
One of the most informative and easy to watch/listen to demonstrations/tutorials on sour dough bread I have seen yet .. I absolutely LOVE that she uses the scoring process to add the most beautiful decorative enhancement to the loaves .
her explanation is so good and her voice is so pleasant!!
Glad you enjoyed Sarah's tutorial, Prasad!
10 years ago i ate a really good humble cheese sandwich in Budapest. It's just cheese tucked in between 2 slices of bread, a brownish color bread. It was amazing. the cheese was good (as usual) but the bread was really amazing. Every time I went to a fancy sandwich shop in Singapore, I had been hoping to taste the same thing but it never happened. While watching this video I'm thinking to myself, that sourdough bread slice looks exactly like the Budapest sandwich! I won't give up until I can make a good sourdough bread at home !
Finally a straightforward and comprehensive guide to sourdough that doesnt try to pver mystify the subject.
What I've learned in this video is invaluable. I use a different recipe, but the shaping, the techniques and reasoning behind them, all inform how I form my loaves. And each of the approximately 7 loaves I've created after watching this has been delicious. Thank you to both Sarah and Josh for demystifying this process! I have it memorized!!
Without a doubt in my mind the best video I have found on baking sourdough bread. Very thorough, offering insights, alternatives and food chemistry information without being overbearing, tedious or condescending. Great video production values as well. Thanks for this.
Thanks Milan, so glad you enjoyed Sarah's tutorial!
great instruction, she has a very calm relaxing tone, not boring, but keeps your inerest . thanks for the informative video.
Glad you enjoyed -- thanks Douglas!
I’m new to bread making and looking for videos to venture into sourdough, this one it the best I’ve seen. Lots of answers to why in addition to how. Thanks.
I really appreciate watching masters at work- it’s a little like watching mom in the kitchen. Makes a huge difference from just reading a recipe. Thank you!
Great stuff! When putting the loaf in the Dutch oven I usually hit it with some sprays of water, to get that extra nice caramelisation on the crust. Learned this from french guy alex.
That's a great tip -- thanks for sharing!
'Emancipate the steam' this lady is phenomenal and he is so cute no wonder he is feeling the pressure. Brilliant video 👍
What a great video! Thanks for the clear instructions and speaking calmly. It can be very frustrating when a person speaks too slowly or super fast. You're just right!
What a pleasure to watch! Thank you for teaching all this almost forgotten techniques. When I was young I didn't think about learning how to do it from my granny. Luckily you are here! Thanks to both of you
So glad you enjoyed watching, Maxim! Let us know if you try it!
The instructions are perfect and with a speak easy voice for teaching, it was so easy to watch!
Glad you enjoyed Sarah's tutorial, Cat!
I've been making sorudough for a while now and I still learned quite a bit. Thanks Sarah Owens, I should probably buy your book too.
I watch ALOT of bread-making videos ... THIS ONE IS THE BEST SO FAR THANK YOU, FOLKS !!!!
Thanks, so glad you found this useful!
Best descriptive video I’ve seen, simple, not fussy, and knowledgeable.
Hi Di, so glad you enjoyed!
Thank You for the step by step instructions, I followed everything you said and it turned out great, I baked mine in the out door brick oven ...it was my first time making sour dough bread and Im so happy with it, your great at teaching and I wish I could send you a picture of it...Thank YOU!
So glad you found Sarah's tutorial helpful! We wish we could see a picture of the finished sourdough loaf too!
Just friendly and outstanding. This video answered so many of my questions, like final proof. There are so many nuances that you covered that make the entire process sensible. Thank you.
Amazing execution, Sarah Owens. 10/10.
Thanks Juan, glad you enjoyed Sarah's tutorial!
I immediately went to Amazon and bought her book. Great video. Just now watching it again. Thank you.
Glad you enjoyed Sarah's tutorial, Micki!
Thank you for putting all the instructions and recipe in the description. Very much appreciated!
Normally I wouldn't have the patience to learn something like this. Now they we are under stay at home orders Im learning so much
Possibly the best sourdough video out there. She is absolutely extraordinary. Good job!
Thanks, glad you enjoyed!
Never considered adding salt later. But just put together another loaf, and I could really tell the difference between letting the flour hydrate, and just mixing everything together all at once :) !
Thanks! Also the whole steam part was a brand new insight to me.
Glad you found Sarah's tutorial helpful, Mathias!
Excellent explanation of the whole process - not just what to di but why and what is happening. Thanks!
Thanks Suzanne, glad you found Sarah's tutorial useful!
I'm reading Sarah's book now and I'm so glad I found this video. The book, Sourdough, by Sarah Owens, is amazing! I highly recommend it if you're into learning about breadmaking.
So glad you found Sarah's tutorial helpful, Bobby!
Absolutely loved this, and hopefully I can bake some sourdough bread with success. Very relaxing, soothing to watch. Just had a cup of coffee, but the calm was stronger. I will watch this when trying to unwind from a busy day!
Hi Kathy, glad you found this video calming! Let us know how it goes when you bake sourdough!
This loaf is my go-to loaf. When the four situation got challenging with Covid, I used this to test the new flours. Thank you so so so much for this!!!!
So far this is one of the most informative recipe i've seen.
So glad you found Sarah's tutorial useful!
haime cayanan I agree!😀
@@food52 I want to echo Haime. THIS is how to show someone how to make bread. Step by Step by Step. No massive cuts. Properly and visually explained. One of the best bread videos I've ever seen. Not that I like stretch and fold style ( I love kneading ). Bread making seems to be one of those topics where you need to see it happening to get it. Bravo! Sorry for gushing. I just wish there were more videos like this when I was learning to make bread.
This is fantastic. At first I wasn’t sure but realized how much I learned and I’m somewhat experienced. Yay!
I was surprised to see how many comments saying he looked uncomfortable. This is classic cougar love right here. Hot, sweaty, dough makin' cougar love. Cameras off, crew rolls home, glass of wine, wait until that bread is ready to cut? Done. Game, set, match.
Extremely professional and informative sourdough making video though. 10/10 control on steam side up.
Excellent instruction. I'm relatively new to sourdough and I've seen tons of videos and read plenty, this one has answered all my questions. Thank you!!
Great instructional video! Very helpful and thorough... I have one Q: How big are the proofing baskets? I know the video mentioned that this recipe is good for two loafs, but by eyeballing the dough, I am assuming that the baskets you are using are pretty small. If you provide the size, that might help the viewers decide about what vessels they should use, as well as the proofing time. Thank you very much for sharing!
did you get the answer to your question? i was wondering the same thing. What is the size of the proofing baskets?
This makes one loaf!
An 8 inch round banneton is suitable for approx. 1 pound or 500g of dough while a 10 inch round banneton will be fine for 2 pounds or 1kg of dough.
This young man is priceless, I love this video too. Thank you
Legend has it he is still blushing today.
there was chemistry there, the forbidden kind
Yes ,thought I was the only one that was wondering about the chemistry 😉 something odd ;)
Tuck, gently poke, lightly powder, work it, tug it, nice and supple, edible loaf, looks like a mummy, capture that steam, moisture is a big component, gently massage, no one likes a mouth full of flour, confidence is really key at this point, emancipate the steam, using a pizza stone introduce steam into your oven. Yeah, being a "young guy" I'm sure he was having a hard time holding a straight face. "Once you close the door, you're baking with steam".
@@chrisalister2297 wait lightly powder... ? You alright Chris?
I have a bowl you have a bowl mine looks different than yours 😂
I need to thank you so very much for this. I followed your instructions to the letter and my bread turned out amazing!
I love making sourdough bread I sometimes substitute half the water for a good quality flavoured beer or stout it really give the bread a fantastic flavour give it a try !.
I was wondering about this. I had half a thought to substitute some of the water for beer it, but as a beginner with the sourdough making process, I wasn't sure if it would help or harm the dough. I have made standard yeast loaves with beer and red chili flakes in the past and thought it'd be a great flavor add to sourdough. Thanks for the info. Going to try it on my next batch of sourdough bread.
Hi Sarah, just baked your honeyed Spelt and Oat Levain bread. The loaves turned out fantastic, rise and taste, love your book, thanks for sharing your knowledge and wisdom!
I didn't have time to stretch n fold every 30 minutes, so I just kneaded the bread til it was elastic. It turned out to be an amazing loaf
Thanks for sharing, Jakob -- so glad you enjoyed Sarah's recipe!
Thank you so much. My breath came out beautiful. I didn't expect it to come out so nice. God bless you.
I just want to say THANK YOU! I watched this video and one other (for my starter) and have varied a bit on both. I was so nervous as this was my first sourdough ever and it turned out AMAZING!! I have not tasted it yet (has to cool down completely) but it lifted and the scoring turned out gorgeous! Thank you so much for the in-depth and detailed video!!!!
This is by far the most informative of the sourdough videos... great pace of delivery and easy to follow. Thank you Sarah.
The best tutorial ever. Thank you, Sarah Owen. I’m two months new to bread making. Oh, the joy. Made 1/2 this recipe to produce one loaf. Mistake. Hard to manipulate small amount of dough. However, as I type my teeny tiny loaf is resting in the fridge and I have great hope that tomorrow evening I’ll be enjoying a slice of bread made with my own hands. Will be buying Sarah’s Sourdough book. Gotta’ learn more techniques.
What a beautiful bread you painted and designed. It seems that the taste of the bread is wonderful😋🤔🥰
i tryed 3 different types of sourdough bread and the only one getting perfect every time is yours :)sooo good and moist.
So glad you enjoyed Sarah's tutorial!
Thank you Sarah and Josh, just had my very first attempt in making sourdough, it looks and smells amazing. I didn’t have a Dutch oven and used my pillivuyt casserole baking dish with lid and it worked. I didn’t have any of the bowls or utensils you used but used whatever I had that was similar and voila..... now waiting with for the loaf to cool. Best tutorial ever!
I really liked this. Lots of good details to note and come back to. I love the scribing of the dough before baking. Beautiful results. Thank you.
Thanks -- so glad you found Sarah's tutorial useful, Kevin!
Where are you that your room temperature is 75 degrees? I am glad you clarified the water temps as I think that is a very important factor everyone seems to leave out and just say room temp on this and room temp on that. Those are IMPORTANT factors to include.
My room temp of 68° wouldn’t work too well 😂
Great calm instruction from a beautiful lady. This looks like the best sourdough instruction I’ve seen
This was very fun to watch. I am day five on my first starter. Her name is Blanch. I can not wait to make my first loaf!! I made biscuits with the discard. They were very good with soup! Yum!!
I have watched this so many times and have made 4 loaves with my minor tweaks. Thank you so much!!
You guys do a great job of clearly answering about 20 questions I’ve had for months lol
If anyone would like to advise me .. I can’t figure out why I don’t get a bigger ear, or one at all. I used home milled wheat berries and an enameled Dutch oven
"Do you ever just take a bite out of it raw?"
"No, but I would love to see you do that"
PAUSE.
PRO TIP!: My iron dutch oven blacken the bottom of my breads. So I had this pizza pan that would fit in the Dutch oven but would not go all the way to the bottom before getting stuck at a point about an inch above the bottom. It provides a non-stick surface that has an air gap between it and the very hot iron bottom. This cooks the bottom crust perfectly and without blackening it. I was going to buy a ceramic dutch oven for well over $80 but this DIY solution works perfectly and I already had them.
Great hint!
Bread is life.
I've watched many videos on sour dough bread baking. This is by far the best!
Thanks so much BJ -- glad you enjoyed Sarah's tutorial!
Lady reminds me so much of Julia Roberts.
I was just about to, write is it just me or is she the Julia Roberts of the baking world lol
It’s the nose lol
I agree
Bake Pray Love
I thought the same thing!
This very educated & knowledgable Video has been the BEST I’ve ever watched! But Very simple to understand ! Thank you so very much!!
So glad you enjoyed, Becky!
13:26.."I just want to suggest to it what shape I want it to be" : ))... bread whisperer...
hahahahaha
I hear her saying that every time I shape a loaf now. It keeps me from getting to aggressive with it lol
she is very thorough with instruction and tips. thank you
"I got that Old Fashion Romantic feeling"----Lloyd Christmas
i love this woman. shes such a master
Beautifull bread,my first time baking sourdough and it went perfect :)read so many resepies and just endes up frustrated,this was so good.Thank you.
So glad to hear you found the video useful, Lise!
Resepies? Are u joking me? Learn to spell please, its recipes
Thank you for a wonderful video. I read that you should not preheat a Staub or LeCreuset dutch oven EMPTY at 450-500 degrees because the enamel will crack over time. Have you had any problems with your Staub dutch oven? Thank you again
I wish I can speak like her, so calm and so soothing.
I have just baked my first successful sourdough bread after several attempts. Thank you for this video. I will check her cookbook and try her method too.
That's great to hear, Marilou! Let us know how it goes with Sarah's method!
I love her!! I’ve always been intimidated by sourdough. She made me feel like I could do it! I’m trying this recipe for sure!
What a fantastic video. I really enjoyed it watching. Everything is explained and easy to understand. Got my starter going and cannot wait to make my first sourdough bread. Thank you 🙏
So glad you found Sarah's tutorial useful, Sylwester! If you're looking for help with your sourdough bread, Sarah also joined us to explain her go-to method: th-cam.com/video/sZP3TKWlGnA/w-d-xo.html
Hope this helps!
This is all super clear EXCEPT I have one question: for the very first step, do you start with starter/levain that is "ripe" (i.e. fed and risen to its max right before this) OR can it be right from a jar that has been in the fridge for a few days without a feeding?
Always feed your starter the day before or day of until it ripe and out of fridge
Make 2 loaves each way to see any difference 🧐
So nice to see a humble chef who can accommodate his guest instead of talking himself all the time.
Thank you so very much. You answered a lot of my questions without me even asking.
Loved it.
Glad you enjoyed Sarah's tutorial, Lalit!
I have been making sourdough bread for only about 6 mos. and really enjoy the process. I learned a lot from this video and realized I put my salt in too early. Now I can see why it's important to wait. Really a DUH moment for me! I have a couple of questions...why does the video show preheating the oven/dutch oven hours before needed? And how many hours do you stretch and fold every 30 to 45 min.? Thanks again for the video.