I think I found a way to make this even easier. I put everything but salt into the bucket and used the "dough" setting until it was all mixed and incorporated. Then I unplugged the machine and added the salt into part of the bucket where there was no dough to touch. This way I didn't have to remember the salt. After 30 minutes, I hit "dough" again. I unplugged the machine then let it rise overnight in there (about 12 hours). In the morning I used the "bake only" function. It turned out perfectly. This is seriously the first time I've ever gotten a good sourdough. I had kind of given up on it since it's so hard to shape. It was a little taxing on my bread machine, but it's totally worth it. Bread machines are like $7 in thrift stores. Can't thank you enough for this recipe. I'll have to try proofing it in the fridge next time for a longer rise.
You missed a step. There’s a first rise……bulk fermentation, then it’s shaped and a second rise…..proof, then baked. This is the normal process. You went from bulk fermentation right to bake.
@RPucci Can all of those steps be done in the machine? Isn't there 1 step that should be done in the fridge (or does the lower hydration make that unnecessary)? I'm making a starter with whole wheat and rye (3:1 ratio) is there anything else I should know?
Thank you. Your recipe worked the best for me than the rest recipes out there. I used my Zojirushi bread machine to bake it for 130 min after I proofed it overnight in the fridge and it worked...I didn’t want to use the oven for one loaf😀. I’m new to sourdough bread. This was my 4th attempts . With your recipe I didn’t have any problem.
you probably dont care but does anybody know a tool to log back into an Instagram account..? I was dumb forgot my login password. I would love any assistance you can give me.
@Arlo Nathan thanks for your reply. I found the site through google and Im trying it out now. Seems to take a while so I will get back to you later with my results.
I like the hybrid approach of using the bread machine to do the tedious tasks of kneading and rising. By baking in the oven you get a more authentic bread with crust then what you get in the bread machine. 👍
I tried your recipe, setting up yesterday and baking this morning, waited the 4 hours to cut, and it was SO GOOD! I've tried many times to make sourdough bread over the years and this was by far the most successful, crusty, flavorful, lovely crumb, not heavy or too sour. Thank you so much!
This works well. I have searched the web for recipes ua-cam.com/users/postUgkxEf52Yn9PpTLKua_uvi5Ams4pIDINER52 There are a few in the pamphlet, but I am ready to explore. NOTE: Once you hit start, don’t mess with it or the dough will not rise. Learned that the hard way.
Of all the so-called 'simple' sourdough recipes I've seen and tried, yours is the only one that's actually worked for me. I took it a step further and baked it in my bread maker. Admittedly, my crust didn't come out looking as wonderful as yours, but I did start the bake cycle about 10 minutes before I put the dough in, then restarted the cycle once in. The crust was crunchy, but not browned... Perhaps because I put water and milk powder on top. Maybe olive oil would be a better substitute. And I used baker's flour instead of bread flour, but the aeration in the bread looks exactly like yours... And the taste, oh my goodness, the best tasting sourdough bread, I've ever made. Thanks, so much for this. I'm going to subscribe 😁
Thank you so much for your recipe!! I’ve been watching so many videos and I’ve made several loafs that have not turned out well at all. I followed your recipe and my bread turned out PERFECT! I was so close to just giving up on sourdough bread! Thank you!!
Excellent recipe! I've tried it twice so far with fantastic results. I love that your recipe is really simple with no complicated techniques and your video is concise and to the point. I watched numerous other sourdough videos that left my head spinning with too much information. Thanks so much for sharing :)
I baked this bread this morning & have to say it is absolutely THE best sourdough bread I have ever had nonetheless made. Thank you so much for sharing your recipe. It turned out very sourdoughy, light & airy 💗
This was a lovely video and I love your encouragement not to overthink things--and showing those steps that it's so easy to worry about, like the dryness of the dough, and how cornmeal doesn't like to make an even layer on the baking sheet ; ) Thanks so much!
Great recipe to use the bread machine with making sourdough. I just saved the recipe and noticed in the written recipe, you left out how long to rest the dough after mixing, which is 30 minutes per the video. I’m a home bread baker using all methods, no knead, bread machine, yeast, sourdough etc. I want to use the bread machine more now with the summer coming, along with my starter. Thanks for the video!
Hi, I'm getting back to bread making, after two decades not making, and have forgotten the day to day details of sour dough. Thanks for this easy beginning, getting back to the basics. I just want fresh bread, each and every day. I've been shocked at how quickly my sour dough collected wild yeast, I was making bread in the city for years, have been in the country, farms all around for twenty years, didn't realize the vast difference. I had my starter out for less than a week, and it's been flowing out of everything, never experienced this much nature before, lol. I'm still trying to get the cycle going, that makes it "regular, and easy".
Thank you so much for this video. I am in love with sourdough bread and was looking for a less involved recipe for making one that also incorporated my bread machine I am making it this weekend. Thanks again!!!
Never mind, I just caught what you said 30 minutes resting on the counter. 👍 I'll let you know what happens once I get my starter to where it needs to be. Thank you for sharing.
Thanks for the help. First time doing sour dough I was feeding it 10 days and afte that I made the bread with this video and turned out perfect from the first time :D I guess luck of the beginner
Thank you. I am going to try this recipe next. I have been baking bread for years both kneading by hand and also using a machine. Just recently I started with sour dough starter and after 3 different attempts which were OK (not fantastic) I decided to look for a recipe where I can also use my machine. Yours looks like the perfect recipe. Your directions are clear and simple so thank you very much! I will let you know how it comes out, maybe next week when I do my next loaf. Thanks again.
I tried this recipe yesterday and unfortunately my bread machine found the dough too hard and I had to do the kneading myself! However, today I baked my bread and it looks and tastes amazing!! A really easy recipe to follow with guaranteed results ;)
The recipe worked well up to baking. Just 20-25 mins into baking it was already burned on the outside. I did 450 and the water bath. I will go with a lower temperature in the future, and perhaps cover it for a portion of the time.
My neighbor just gave me her bread machine. I actually love the process of doing it by hand. I love to bake. But right now my gas oven is on the fritz. Can you just do the last part of baking in them? I’m going to have to do some trial and error between my air fryer and my bread machine. That was a lovely video. I will have to try your recipe! Thank you!
ThanKS, you have a unique video and I compared many but I have 2 questions : I have a 1lb zojirushi maestro, 1- how can I adapt the Ingredients to 1lb load size ? 2- Can I just put all Ingredients directly in basket with salt or I have to mix by hand and let rest for 30mns then add salt then add to machine and use dough cycle? Thanks!
I liked your video very much. Nice explanation and lovely smile! I thought you would bake it in the bread machine, but I guess it would not come out as nicely shaped. I definitely will try though I feel the hydration is very low. I’ve been trying recipes with 70 / 72 % hydration the traditional way. This is somewhere around 35% to 40% . I will follow you and try your recipes! Thanks!
hi jaime, some people have baked it in the machine. they let it run in the dough cycle, do the longer rise, take the bucket out and put it in the fridge, then put it bake in the machine for a bake only cycle . the hydration is more like 60%- there's a lot of starter and that changes the ratio. :)
Love this video! I made one and it was excellent. Can this be baked in a Dutch oven that is preheated? If so what temp and how long? Making another loaf right now. Also, my starter was fed but the remainder floats. Would I be able to use the remainder?
I have a bread machine with an artisan dough cycle. The total cycle is 5:05 hours. Do you think I should use it? It goes 5 min slow knead, 35 min fast knead, 70 min rise, 1 sec knead, 85 min rise, 10 sec knead, 110 min rise. Thank you.
thank you for the lovely recipe & explanation !! i've been looking for a simple sourdough recipe that i can use with my bread machine so i'm definitely going to be trying this ! i do have some questions if that's okay, which is that the dough might be too cold / slightly hardened after taking it out from the fridge, how long do i have to let it rest outside before i attempt to bake it ? i'll be baking it in my bread machine since i don't have an oven, so i was thinking i might have to leave the dough out until it reaches room temperature, would this affect the dough's consistency / structure / rising process ?
Hi, I’ve been enjoying this recipe - my first sourdough. Is there a way I can increase hydration on it to get more open crumb? Can I knead it afyer the machine is done to increase volume and strength?
Thank you I’ve been using this technique for 6 months and have had success doubling the recipe and doing 2 loafs at a time! How can I move from this to a more hydrated dough with a more “sourdough” appearance?
unfortunately the technique doesn't really work well with higher hydration. I've tried :(. I most do no-knead for high hydration with a few stretch and folds. it's not har jut it doe require more fussing than thiss method.
I've been doing mine in a bread maker for a while now and it's so easy. I put all the ingredients into the bread maker before I go to bed and choose the dough cycle. Then in the morning I hit the bake only setting and an hour later have a lovely loaf of sourdough bread with minimal work. Ok, it doesn't look as fancy as the hands on method but it still tastes great and is just so much easier and more practical. Happy baking!
Thank you. This was my first time making Sourdough and after searching and watching so many videos, yours was exactly what I was looking for, one that my bread machine could knead the bread but I could still bake in in the oven to have a beautiful loaf. I baked my bread this morning and it was perfect! I was thrilled. The only problem I had is I had a bit of trouble getting the dough out of my machine. It rose all the way to the top, looked beautiful, but it was slightly sticky on the sides so I had to pull a bit to get it out. That it was sticky, I had a little trouble shaping it so it wasn't the prettiest of loaves! I was worried if I tried too much to shape it that I would damage it. Could I have shaped a bit more? Any suggestions? I also wanted to know as far as shaping. Rather than putting it on a cookie sheet in the refrigerator, would I be able to put my oiled plastic in a bread basket and let it sit in the basket in the refrigerator to get that shape then turn it out on the baking sheet in the morning, score it and bake? Many thanks again for making this so much easier than the other recipes out there!
i'm so glad it turned out! when I shape i just sort of try to tighten it into a ball but an oval ball if that makes sense, and try not to squash from the top down. i think your method with the oiled plastic should work fine!
Mine was an ugly duckling too, but at least the texture came out as advertised and the taste, delicious. I brushed my dough down with a pasty brush before applying the plastic cling wrap.
First, thanks so much for this recipe! Can you please clarify what you mean by "fed sourdough starter?" My assumption was that this was me feeding my original refrigerated starter earlier in the day and then taking it at the peak of its rise a few hours later? Sorry if this is a dumb question.
Hi there, don't have cornmeal (didn't see it in list of ingredients and we are in a snow storm, so not going out. Can I use flour to coat tray? Thank you for sharing this great recipe.
you can use whole wheat flour but there are a few things to keep in mind: it will be a little denser. I recommend substituting 20% of the bread flour with wheat flour and then seeing how you like it. then try increasing it a bit more. sometimes whole wheat flour will need a bit more water too. you'll just need to play around a bit :)
Yes it would. I will proof in the fridge in my Romertopf clay baker, remove the baker right into the oven and do a cold start. Baker, dough and oven heat up together.
It worked brilliantly! I got a lot of kudos for how yummy it is (3 loaves done now), but really that kudos should go to you! I am debating trying with wholemeal bread flour, maybe sectioning off some of my starter and using a mix of wholemeal and white bread flour in that, and then a mix of both in the recipe. Any thoughts on whether that would change the recipe at all?
it will be slightly denser any time you move away from white flour. but that doesn't mean you shouldn't try it! i think maintaining 2 starters is too much work. i would just substitute 20% of the flour for whole wheat and make the recipe as written. see how you like it, and if its not too dense, increase a little more!
Hi thanks for your video...a lot of your audience will be in Europe, so can I suggest metric weights, volumes and temperatures please...many thanks, Paul
I just started my sourdough starter from cultures for health, it's been a week. Do you think my starter isn't mature enough to make bread? Mine didnt rise like yours
definitely needs a little more time. I would actually wait more like a month. (I know, it's so hard!). if you want to bake right away, try adding a 1/2 teaspoon of commercial yeast and then reducing it a bit each week until you feel the starter is ready
Is it possible to take the dough out of the bread machine and split it in two and make two smaller loaves? Would that work? Thanks for your time and wonderful video!
Vanners the only problem is that the whole uncle only lasts 3 hours. So if you’re just using starter, that’s not enough time for it to rise. If you added yeast it should work. Try 1.5 teaspoons.
Hi, I really want to try this. I have a nice starter I've been cultivating and looking for a good recipe. However, I would like to use Einkorn flower (a light, ancient grain wheat). Do you have any idea if this would work with Einkorn flower?
@@HeartsContentFarmhouse Thank you! I will check that out. I am trying one that I found on AModernHomestead.com which looked good and relatively easy, so hoping that will turn out!
Update: After researching I decided to give this recipe a go with Einkorn (Jovial 1/2 white and 1/2 whole wheat). It turned out really well! Perfect balance of light but chewy, with that little bit of good sourdough bread stretch in it. Perfectly crunchy crust and a nice deep hollow sound when tapped on the crust, but no oversized air bubbles. This was my second time making sourdough, and the first time was decent but didn't rise enough for my liking. This one was sooo good! At this point I am not feeling like I need to look any further... especially since this recipe is actually feasible with a busy mom's schedule! I earned this because I literally took my starter on holiday with me to grandparents homes... kind of like a pet :) But I did add some non GMO (Bob's Red Mill) white flour to the starter to give it a kick start. Thanks for the recipe! My family and neighbors love it!
I am baking my first sourdough bread three days from now as I am in the 3rd day of making my starter. I will use a bread machine for the dough using your recipe, however, how do I get the large holes traditional to sourdough bread, using the same method?
hi Jane, a couple things. first, I would recommend waiting until your starter is 30 days old to make bread. I know this sounds crazy! and you can certainly try it sooner but I don't think you'll be delighted with the results. I'd recommend trying my sourdough roll recipe if you want to do it this week-- they use a tiny amount of yeast to help them along, so they are great for a newer starter. : heartscontentfarmhouse.com/crusty-sourdough-rolls/ second, there's really no way to great the big holes with this technique. you have to use a much wetter dough and fold it by hand. I do have a recipe for that type of of loaf. it's just a different process. heartscontentfarmhouse.com/artisan-sourdough-bread-tutorial-and-recipe/ hope this helps! -katie
I am mixing the four ingredients right now and it has a totally different consistency. It look much more hydrated than yours. This is m millionth attempt and millionth recipe that I try and I am starting to get the feeling the sourdough is not for me.
hi debby, that's just part of baking with whole wheat. it's not my favorite. i sometimes do 10% whole wheat flour but i still prefer with all white flour for this recipe.
barbara i wouldn't really recommend it. its supposed to be a crusty style loaf. i do have a sourdough sandwich bread recipe that i make in the loaf pan. i make mine with a bit of yeast but it can be left out. i knead this in the bread machine too. i have a short video for that one here: ua-cam.com/video/75IhnBACx-s/v-deo.html
hi fleur, sorry this took me so long. its just easier for me to mix in a bowl and make sure everything gets incorporated. sometimes the machine will miss the corners. and letting it rest helps the water soak into the. flour better. :)
@@HeartsContentFarmhouse thanks for the reply. I am lazy & have just thrown all the ingredients into my bread msker, to mix. It works perfectly. This is a fabulous recipe. My family are loving the bread. Stay well x
I think I found a way to make this even easier. I put everything but salt into the bucket and used the "dough" setting until it was all mixed and incorporated. Then I unplugged the machine and added the salt into part of the bucket where there was no dough to touch. This way I didn't have to remember the salt. After 30 minutes, I hit "dough" again. I unplugged the machine then let it rise overnight in there (about 12 hours). In the morning I used the "bake only" function. It turned out perfectly. This is seriously the first time I've ever gotten a good sourdough. I had kind of given up on it since it's so hard to shape. It was a little taxing on my bread machine, but it's totally worth it. Bread machines are like $7 in thrift stores. Can't thank you enough for this recipe.
I'll have to try proofing it in the fridge next time for a longer rise.
You missed a step. There’s a first rise……bulk fermentation, then it’s shaped and a second rise…..proof, then baked. This is the normal process. You went from bulk fermentation right to bake.
@RPucci Can all of those steps be done in the machine? Isn't there 1 step that should be done in the fridge (or does the lower hydration make that unnecessary)? I'm making a starter with whole wheat and rye (3:1 ratio) is there anything else I should know?
Thank you. Your recipe worked the best for me than the rest recipes out there. I used my Zojirushi bread machine to bake it for 130 min after I proofed it overnight in the fridge and it worked...I didn’t want to use the oven for one loaf😀.
I’m new to sourdough bread. This was my 4th attempts . With your recipe I didn’t have any problem.
so happy to hear it angelo!
you probably dont care but does anybody know a tool to log back into an Instagram account..?
I was dumb forgot my login password. I would love any assistance you can give me.
@Richard Paul instablaster :)
@Arlo Nathan thanks for your reply. I found the site through google and Im trying it out now.
Seems to take a while so I will get back to you later with my results.
@Arlo Nathan It worked and I actually got access to my account again. I'm so happy:D
Thank you so much, you saved my ass !
I like the hybrid approach of using the bread machine to do the tedious tasks of kneading and rising. By baking in the oven you get a more authentic bread with crust then what you get in the bread machine. 👍
yes i agree! its not that much more work to just take it out and bake it
I am so thankful that I found your UA-cam video. Your recipe is the best. FINALLY, I can do this!
I tried your recipe, setting up yesterday and baking this morning, waited the 4 hours to cut, and it was SO GOOD! I've tried many times to make sourdough bread over the years and this was by far the most successful, crusty, flavorful, lovely crumb, not heavy or too sour. Thank you so much!
This works well. I have searched the web for recipes ua-cam.com/users/postUgkxEf52Yn9PpTLKua_uvi5Ams4pIDINER52 There are a few in the pamphlet, but I am ready to explore. NOTE: Once you hit start, don’t mess with it or the dough will not rise. Learned that the hard way.
Of all the so-called 'simple' sourdough recipes I've seen and tried, yours is the only one that's actually worked for me. I took it a step further and baked it in my bread maker. Admittedly, my crust didn't come out looking as wonderful as yours, but I did start the bake cycle about 10 minutes before I put the dough in, then restarted the cycle once in. The crust was crunchy, but not browned... Perhaps because I put water and milk powder on top. Maybe olive oil would be a better substitute. And I used baker's flour instead of bread flour, but the aeration in the bread looks exactly like yours... And the taste, oh my goodness, the best tasting sourdough bread, I've ever made. Thanks, so much for this. I'm going to subscribe 😁
i've always found it challenging to bake in the bread machine! if you have.a "dark crust" option that might work1
Thank you so much for your recipe!! I’ve been watching so many videos and I’ve made several loafs that have not turned out well at all. I followed your recipe and my bread turned out PERFECT! I was so close to just giving up on sourdough bread! Thank you!!
Thank you for this recipe! I've baked my very first sourdough bread today and it looks and tastes perfect!
thanks, love the hybrid recipe, letting machine do the work while you can do other stuff, and then finish it off with final shaping etc. i like it
Excellent recipe! I've tried it twice so far with fantastic results. I love that your recipe is really simple with no complicated techniques and your video is concise and to the point. I watched numerous other sourdough videos that left my head spinning with too much information. Thanks so much for sharing :)
you're welcome stephen!
Hi great instruction thanks . I left it in my bread maker overnight as it’s only 7 degrees C here at night. Most successful looking Sourdough loaf yet
that's great! good to know for when it gets colder here as well
I baked this bread this morning & have to say it is absolutely THE best sourdough bread I have ever had nonetheless made. Thank you so much for sharing your recipe. It turned out very sourdoughy, light & airy 💗
This was a lovely video and I love your encouragement not to overthink things--and showing those steps that it's so easy to worry about, like the dryness of the dough, and how cornmeal doesn't like to make an even layer on the baking sheet ; ) Thanks so much!
I baked the bread earlier today and just tasted it. Amazingly good! I'm astonished! THANK YOU!!!!
Great recipe to use the bread machine with making sourdough. I just saved the recipe and noticed in the written recipe, you left out how long to rest the dough after mixing, which is 30 minutes per the video. I’m a home bread baker using all methods, no knead, bread machine, yeast, sourdough etc. I want to use the bread machine more now with the summer coming, along with my starter. Thanks for the video!
Hi, I'm getting back to bread making, after two decades not making, and have forgotten the day to day details of sour dough. Thanks for this easy beginning, getting back to the basics. I just want fresh bread, each and every day. I've been shocked at how quickly my sour dough collected wild yeast, I was making bread in the city for years, have been in the country, farms all around for twenty years, didn't realize the vast difference. I had my starter out for less than a week, and it's been flowing out of everything, never experienced this much nature before, lol. I'm still trying to get the cycle going, that makes it "regular, and easy".
Thank you so much for this video. I am in love with sourdough bread and was looking for a less involved recipe for making one that also incorporated my bread machine I am making it this weekend. Thanks again!!!
This is fabulous! Thank you😃
I just rebought a bread machine(after donating the 1st) and I’m using it mostly to make dough for various recipes!
Yes! I love using the bread machine for all kinds of dough! it gets a bad reputation because it doesn't take that well, but it's perfect for dough ❤️
This is such an amazing recipe. I love how pretty the finished loaf looked!
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Never mind, I just caught what you said 30 minutes resting on the counter. 👍
I'll let you know what happens once I get my starter to where it needs to be. Thank you for sharing.
Thanks for the help. First time doing sour dough I was feeding it 10 days and afte that I made the bread with this video and turned out perfect from the first time :D I guess luck of the beginner
I don't comment on YT vids. But I will on this one. This is really, really good. And easy. Big thanks!
Thank you. I am going to try this recipe next. I have been baking bread for years both kneading by hand and also using a machine. Just recently I started with sour dough starter and after 3 different attempts which were OK (not fantastic) I decided to look for a recipe where I can also use my machine. Yours looks like the perfect recipe. Your directions are clear and simple so thank you very much! I will let you know how it comes out, maybe next week when I do my next loaf. Thanks again.
hope you enjoy it! let me know!
Thank you very much. Turned out perfect. My first keeper boule after about eight attempts.
I am going to try my first sourdough loaf tomorrow, your recipe above. The explanation and video made me brave enough to try! Many thsnks.
This video is gold for a beginer!tysm
Someone like me , that bread looks amazing and so tasty I just want to bake one .
I tried this recipe yesterday and unfortunately my bread machine found the dough too hard and I had to do the kneading myself!
However, today I baked my bread and it looks and tastes amazing!! A really easy recipe to follow with guaranteed results ;)
I’m glad it turned out well even if it required a little extra work :)
The recipe worked well up to baking. Just 20-25 mins into baking it was already burned on the outside. I did 450 and the water bath. I will go with a lower temperature in the future, and perhaps cover it for a portion of the time.
This is amazing! THANK YOU for taking your time to share and demonstrate this wonderful recipe with us all:-)
How much salt
I made this this weekend and about to put it in the oven .💘💘💘💘 we'll see how it looks when done .
My neighbor just gave me her bread machine. I actually love the process of doing it by hand. I love to bake. But right now my gas oven is on the fritz. Can you just do the last part of baking in them? I’m going to have to do some trial and error between my air fryer and my bread machine. That was a lovely video. I will have to try your recipe! Thank you!
Thank you! I’ve been looking for a bread machine sourdough recipe
Cynthia L yay! I hope you like it!
Cynthia please do a video on your channel 💓
Excellent presentation, well done! Thanks very much!
Glad to bump onto your site, Katie. Will be trying your sourdough making technique, it is easy to follow. Thanks for sharing your experiences !
Wow, this recipe worked so well for me. Thank you
isn't it sort of amazing how it actually turns out!
You are a blessing, cheers to you!
I just stumbled upon your channel. This is exactly what I was looking for! Thanks!!
Thank you for this recipe! Looks great and going to try it soon. Keep up the good work!
This was beautifully done. I’m happy to have found your channel.
ThanKS, you have a unique video and I compared many but I have 2 questions :
I have a 1lb zojirushi maestro,
1- how can I adapt the Ingredients to 1lb load size ?
2- Can I just put all Ingredients directly in basket with salt or I have to mix by hand and let rest for 30mns then add salt then add to machine and use dough cycle?
Thanks!
That' what I'm talking about. Thanks for the recipe.
Came out great, I've my third one about to go into the breadmaker. Thank you
Awesome Shane! Glad you liked it!
Thanks much appreciate your video
Thanks
Thank you it helps a lot
I liked your video very much. Nice explanation and lovely smile! I thought you would bake it in the bread machine, but I guess it would not come out as nicely shaped.
I definitely will try though I feel the hydration is very low. I’ve been trying recipes with 70 / 72 % hydration the traditional way. This is somewhere around 35% to 40% . I will follow you and try your recipes! Thanks!
hi jaime, some people have baked it in the machine. they let it run in the dough cycle, do the longer rise, take the bucket out and put it in the fridge, then put it bake in the machine for a bake only cycle . the hydration is more like 60%- there's a lot of starter and that changes the ratio. :)
Heart's Content Farmhouse I will try both ways! Thanks so much for your reply!
I wish you would have at least mentioned the important process of the sourdough starter 🤣 i had no clue
Thank you!! Easy
Love this video! I made one and it was excellent. Can this be baked in a Dutch oven that is preheated? If so what temp and how long? Making another loaf right now. Also, my starter was fed but the remainder floats. Would I be able to use the remainder?
I have a bread machine with an artisan dough cycle. The total cycle is 5:05 hours. Do you think I should use it? It goes 5 min slow knead, 35 min fast knead, 70 min rise, 1 sec knead, 85 min rise, 10 sec knead, 110 min rise. Thank you.
I have the bread machine. Looking for how to make sourdough. I saw you . I click
Thank you so much,great video.
Thank you much!
How much salt? You never said. Thank you
I love your channel & I sub. Thank you for sharing.
thank you for the lovely recipe & explanation !! i've been looking for a simple sourdough recipe that i can use with my bread machine so i'm definitely going to be trying this ! i do have some questions if that's okay, which is that the dough might be too cold / slightly hardened after taking it out from the fridge, how long do i have to let it rest outside before i attempt to bake it ? i'll be baking it in my bread machine since i don't have an oven, so i was thinking i might have to leave the dough out until it reaches room temperature, would this affect the dough's consistency / structure / rising process ?
How much salt? I didn’t see it anywhere.
Oh my goodness! Thank you so much!! I have been looking for a simple sourdough bread recipe for ages. Thank you
yes most recipes seem like science projects don't they 😂
hello. I just got my machine today. So a sourdough starter is equal parts flour and water? how long does this sit before use? thx
Hi, I’ve been enjoying this recipe - my first sourdough. Is there a way I can increase hydration on it to get more open crumb? Can I knead it afyer the machine is done to increase volume and strength?
What was that tool u we’re using to cut slashes into ur dough?!!! It’s so pretty 😍 thank you for this recipe! I’m gonna try it. 🙏
Thank you I’ve been using this technique for 6 months and have had success doubling the recipe and doing 2 loafs at a time! How can I move from this to a more hydrated dough with a more “sourdough” appearance?
unfortunately the technique doesn't really work well with higher hydration. I've tried :(. I most do no-knead for high hydration with a few stretch and folds. it's not har jut it doe require more fussing than thiss method.
How much salt?
I love sour-dough. But is this one truly a bread machine recipe? You’re doing it in a bowl…
im now wondering the same thing
Agree. The initial mix was done by hand and the baking was done in the oven.
I've been doing mine in a bread maker for a while now and it's so easy.
I put all the ingredients into the bread maker before I go to bed and choose the dough cycle. Then in the morning I hit the bake only setting and an hour later have a lovely loaf of sourdough bread with minimal work.
Ok, it doesn't look as fancy as the hands on method but it still tastes great and is just so much easier and more practical.
Happy baking!
@@kandeeemm9857what bread machine do you own?
Thank you. This was my first time making Sourdough and after searching and watching so many videos, yours was exactly what I was looking for, one that my bread machine could knead the bread but I could still bake in in the oven to have a beautiful loaf. I baked my bread this morning and it was perfect! I was thrilled. The only problem I had is I had a bit of trouble getting the dough out of my machine. It rose all the way to the top, looked beautiful, but it was slightly sticky on the sides so I had to pull a bit to get it out. That it was sticky, I had a little trouble shaping it so it wasn't the prettiest of loaves! I was worried if I tried too much to shape it that I would damage it. Could I have shaped a bit more? Any suggestions? I also wanted to know as far as shaping. Rather than putting it on a cookie sheet in the refrigerator, would I be able to put my oiled plastic in a bread basket and let it sit in the basket in the refrigerator to get that shape then turn it out on the baking sheet in the morning, score it and bake? Many thanks again for making this so much easier than the other recipes out there!
i'm so glad it turned out! when I shape i just sort of try to tighten it into a ball but an oval ball if that makes sense, and try not to squash from the top down. i think your method with the oiled plastic should work fine!
Mine was an ugly duckling too, but at least the texture came out as advertised and the taste, delicious.
I brushed my dough down with a pasty brush before applying the plastic cling wrap.
First, thanks so much for this recipe!
Can you please clarify what you mean by "fed sourdough starter?" My assumption was that this was me feeding my original refrigerated starter earlier in the day and then taking it at the peak of its rise a few hours later? Sorry if this is a dumb question.
hi reef! yes! your starter from the fridge, fed at some point in the past, at its peak. you got it right :)
How do you think this would come out if baked in an actual loaf pan?
Thanks.Katy. Can I use AP flour vs bread flour?
you can, but you'll need to reduce the water by about 20% it will take a little experimentation!
Hi Katie, bread very well done, almost burnt on bottom but tasted delish. Temp 450F and time 45 min was accurate. Next time what should I do?
@@mikafassie just reduce the baking time a bit, start checking at 35 minutes :)
Can I add some rye flour to your recipe? And would I get a more airy bread if I did a few folds after the bread machine does it’s thing?
Hi there, don't have cornmeal (didn't see it in list of ingredients and we are in a snow storm, so not going out. Can I use flour to coat tray? Thank you for sharing this great recipe.
yes just flour generously!! :)
This is a great recipe. I’ve being making it for months. Thank you. Can I replace BF with whole wheat? I want to try a wheat sourdough dough bread.
you can use whole wheat flour but there are a few things to keep in mind: it will be a little denser. I recommend substituting 20% of the bread flour with wheat flour and then seeing how you like it. then try increasing it a bit more. sometimes whole wheat flour will need a bit more water too. you'll just need to play around a bit :)
If I want to make whole wheat SD . Any idea how many gram of whole-wheat and water level ? Thank you
I want a bread that is made from starter but isn't sour at all, any suggestions?
I take it this would work just as well in a dutch oven?
Yes it would. I will proof in the fridge in my Romertopf clay baker, remove the baker right into the oven and do a cold start. Baker, dough and oven heat up together.
Can use this method for cranberry sourdough bread?
Can this same recipe be used for seeded sour rye bread?
Hello, can I put the bread in a ditch oven to bake?
sure, it works great in a dutch oven!
How long should it sit on the counter?
It worked brilliantly! I got a lot of kudos for how yummy it is (3 loaves done now), but really that kudos should go to you!
I am debating trying with wholemeal bread flour, maybe sectioning off some of my starter and using a mix of wholemeal and white bread flour in that, and then a mix of both in the recipe. Any thoughts on whether that would change the recipe at all?
it will be slightly denser any time you move away from white flour. but that doesn't mean you shouldn't try it! i think maintaining 2 starters is too much work. i would just substitute 20% of the flour for whole wheat and make the recipe as written. see how you like it, and if its not too dense, increase a little more!
@@HeartsContentFarmhouse Thanks, I will give it a go!
Hi thanks for your video...a lot of your audience will be in Europe, so can I suggest metric weights, volumes and temperatures please...many thanks, Paul
hi paul- in the description i do have grams and ounces.
How to make chocolate sourdough bread?can i use breadmachine?
Can garlic and Italian seasoning be added?
I just started my sourdough starter from cultures for health, it's been a week. Do you think my starter isn't mature enough to make bread? Mine didnt rise like yours
definitely needs a little more time. I would actually wait more like a month. (I know, it's so hard!). if you want to bake right away, try adding a 1/2 teaspoon of commercial yeast and then reducing it a bit each week until you feel the starter is ready
Is it possible to take the dough out of the bread machine and split it in two and make two smaller loaves? Would that work? Thanks for your time and wonderful video!
hi Vivian yes! I have had a few readers on. my blog who tried this and said they baked in about 30 min
@@HeartsContentFarmhouse thank you! I'll give it a try! I've been experimenting and your recipe is the best!
I wrote down the recipe from your video but didn't hear how much salt. I don't see where on UA-cam to find the recipe. Looking forward to trying it
its 1 3/4 teaspoons. if you go to the description box, the recipe is written down and there's a link to print :)
@@HeartsContentFarmhouse Thanks so much. I'm getting the bread flour and parchment and on the list for next week-end.
What and where do I get dough starter?
thanks for sharing - I'd love to see a variation which was backed in the bread maker too - do you think this is possible?
Vanners the only problem is that the whole uncle only lasts 3 hours. So if you’re just using starter, that’s not enough time for it to rise. If you added yeast it should work. Try 1.5 teaspoons.
How do we make starter?
Can you just proof it in a Dutch oven overnight and not put it in the fridge??
Hi, I really want to try this. I have a nice starter I've been cultivating and looking for a good recipe. However, I would like to use Einkorn flower (a light, ancient grain wheat). Do you have any idea if this would work with Einkorn flower?
I'm so sorry I've never used Einkorn! I have a friend who's channel @ThisBeautifulFarmLife has baked with it before!
@@HeartsContentFarmhouse Thank you! I will check that out. I am trying one that I found on AModernHomestead.com which looked good and relatively easy, so hoping that will turn out!
Update: After researching I decided to give this recipe a go with Einkorn (Jovial 1/2 white and 1/2 whole wheat). It turned out really well! Perfect balance of light but chewy, with that little bit of good sourdough bread stretch in it. Perfectly crunchy crust and a nice deep hollow sound when tapped on the crust, but no oversized air bubbles. This was my second time making sourdough, and the first time was decent but didn't rise enough for my liking. This one was sooo good! At this point I am not feeling like I need to look any further... especially since this recipe is actually feasible with a busy mom's schedule! I earned this because I literally took my starter on holiday with me to grandparents homes... kind of like a pet :) But I did add some non GMO (Bob's Red Mill) white flour to the starter to give it a kick start. Thanks for the recipe! My family and neighbors love it!
oversized holes.
@@lilamayi7 I'm so glad to hear it! yes the fact that it's so easy is the best thing about it! thanks for letting me know :)
How long do you let it rest before putting on bread machine?
I am baking my first sourdough bread three days from now as I am in the 3rd day of making my starter. I will use a bread machine for the dough using your recipe, however, how do I get the large holes traditional to sourdough bread, using the same method?
hi Jane,
a couple things. first, I would recommend waiting until your starter is 30 days old to make bread. I know this sounds crazy! and you can certainly try it sooner but I don't think you'll be delighted with the results. I'd recommend trying my sourdough roll recipe if you want to do it this week-- they use a tiny amount of yeast to help them along, so they are great for a newer starter. : heartscontentfarmhouse.com/crusty-sourdough-rolls/
second, there's really no way to great the big holes with this technique. you have to use a much wetter dough and fold it by hand. I do have a recipe for that type of of loaf. it's just a different process. heartscontentfarmhouse.com/artisan-sourdough-bread-tutorial-and-recipe/
hope this helps! -katie
I am mixing the four ingredients right now and it has a totally different consistency. It look much more hydrated than yours. This is m millionth attempt and millionth recipe that I try and I am starting to get the feeling the sourdough is not for me.
Hi Veronika are you using bread flour?
You can always dm me at heartscontentfarmhouse on ig and I’ll try to help you through it
Do you weigh your ingredients?
I had a problem with mine being too dense when it cooked but I did use 1/2 /1/2 wholemeal/white. Any suggestions?
hi debby, that's just part of baking with whole wheat. it's not my favorite. i sometimes do 10% whole wheat flour but i still prefer with all white flour for this recipe.
@@HeartsContentFarmhouse thanks. I will give 10% a go today.
How long do you wait after you pull the dough out of the refrigerator, before putting it in the oven? Does the dough need to be room temperature?
I normally preheat the oven and remove the dough from the fridge at the same time. its still pretty cold when it goes in the oven
Thanks
Could this bread be baked in a loaf pan and if it could what size would I use
barbara i wouldn't really recommend it. its supposed to be a crusty style loaf. i do have a sourdough sandwich bread recipe that i make in the loaf pan. i make mine with a bit of yeast but it can be left out. i knead this in the bread machine too. i have a short video for that one here: ua-cam.com/video/75IhnBACx-s/v-deo.html
I am curious, why do you do the initial mixing by hand, rather than using the breadmaker? It looks terrific. I look forward to trying it. Stay well x
hi fleur, sorry this took me so long. its just easier for me to mix in a bowl and make sure everything gets incorporated. sometimes the machine will miss the corners. and letting it rest helps the water soak into the. flour better. :)
@@HeartsContentFarmhouse thanks for the reply. I am lazy & have just thrown all the ingredients into my bread msker, to mix. It works perfectly. This is a fabulous recipe. My family are loving the bread. Stay well x
Can I ask a question? Your recipe calls for 1/2 tabsp sugar. When do I add the sugar?
with the flour, water, starter at beginner 😊
I can’t get any bread dough can I use pastry flour or prairie gold white whole wheat flour?
on my website someone commented that they used whole wheat and it worked well. white whole wheat should work.