Elaine, this is simply brilliant! I followed your instructions and got a perfect boule on my first try! I love the way you break it all down into clear, simple steps. The cold start in particular was an epiphany. I will be using your techniques from now on. THANK YOU!!
I’ve been baking sourdough for the past year and a half. I’ve read about 100 recipes, several books and watched countless videos. None have been as informative, enjoyable and as relaxing as yours. Thank you for the wonderful step by step, Elaine. You’re an amazing person!
After watching your 4 part series on making Sourdough Starter and now this on making my first loaf I will say you have a Zen like quality to your videos the way you explain everything is very therapeutic, lol! Your love and passion for what you do really shine through. I am beyond happy to have found your channel. Thank you so very much.
Just took my first loaf of your master recipe sourdough from the oven and I’m asking myself why others want to make the process so complicated when we can have these awesome results by keeping it simple! Thank you so much for your recipes, videos, and sharing your experience!!!
I followed your recipe - I had never made sourdough bread before and the result exceeded my expectation. I have more starter and plan to try again tomorrow. Thanks for sharing your process. Laura in Austin TX
I’m new on my sourdough journey and stumbled on your site. I was just about ready to give up. My starter is mature and strong. I’ve just been over-proofing my loaves. Hearing the joy in your voice when you took the lid off revived me ! Thank you for sharing your experience and technique. I can’t wait to try again.
Oh I’m so glad you found me! I hope you enjoy it all, and do read my site too, there’s lots of tips and help there to support the video info. Have fun! foodbodsourdough.com/
I have been making s/d on & off for years & still having bloating issues..then I found your master recipe & I haven’t looked back…my first attempt of your master recipe was perfection..I am so chuffed! I bought your e-book yesterday..book 3 & cannot wait to try out some of your recipes in it…I have also pre-ordered your bible on Kindle..sooo excited…you are nothing short of a genius..make everything so easy to understand..I cannot thank you enough..regards Lyn
Okay! I'm going to tell you, I'm glad someone pointed me to your website and videos! OH My Gosh! Other people make it so complicated and you make it so easy and approachable! Thank you. I'm on my FIRST loaf! I'll be baking it tomorrow! 😁
Thank you Elaine for taking the mystique out of the process. Your instructions in this video and on your website have given me confidence to make sourdough bread. Other bakers and recipes make this whole process seem fussy and tedious. You have made it simple and enjoyable. Can't wait to make my first loaf using your Master Recipe.
I've just used your method, Elaine, and had the best results ever! I've used many sourdough methods before and none came even close to yours in terms of ease and success. Baking from a cold oven really worked! I baked it for 50mins at 220C like you suggested, and then without the lid for another 15 mins.
Hi from the US! I just began the starter today, using your instructions. I love your calming voice, thorough explanation and enthusiasm for sourdough! I am so very excited to bake my first loaf!
Thank you, I just watched your video about sourdough starter, I had already started but from today, day 3, I'm going to follow your instructions. You make everything so simple. I actually was overwhelmed , and once mine is established I am going to leave it in the fridge, and bake once a wk, because I know I'd eat too much. This bread looks delicious. ❤
I've been trying to bake a nice sourdough loaf for months, and after trying your recipe and method only once, I got a beautiful loaf!!! Thank you! Thank you! Thank you!! 💕
Elaine thank you for a common sense approach.i was very close to giving up but after watching you I saved my starter added flour that had 12% protein and it is lively and strong cannot wait to make a loaf. Very clear informative instructions 😊
After going down the sourdough rabbit hole, and many failed attempts, I found your channel. Your recipe and technic is easy to follow and to replicate. I have managed to create perfect sourdough bread, time and time again 😁 thank you.
I’ve baked my sourdough yesterday using your starter recipe the result was great! Thanks for sharing. I bought your book “whole grain” can’t wait to try the new sourdough bread.
I just bought your book The Sourdough Whisperer and I absolutely love it ❣️ I’m brand new to sourdough and bread really unless it’s a quick bread. I’m excited to learn. Thank you so much for your videos.
I CANNOT thank you enough for showing us how to prepare sourdough boules!! I have been trying (without success) to make them and came upon your UA-cam vids. Total game changer!!!! I would love to upload a photo of the bread that I pulled from the oven just now. They are perfect!!!! THANK YOU!!! You have given me the self-confidence to continue making sourdough - I was really about to give up.
Jennifer Fisher hi Jennifer, thank you so much, I’m so glad I could help, thank you for your lovely words xx Please do feel free to email me some photos, I’d love to see your loaves elaine@foodbodsourdough.com
Brilliant videos and brilliant book Elaine. Can't believe it's taken me so long to find you! I now make perfect sourdough every time I bake...you're a star, thank you!
I got send here by a Sourdough Geek. Great video! Super understandable and your passion is contagious. I do the typical preheat, preheated cast iron pot method normally but inspired to try your method. It’s currently proofing on the bench!!
I am in the process of making your recipe now. I cannot wait to see how it turns out. Thank you for saying that my dough may not look like yours in the video because it did not look at all like yours for the first set of stretch and folds. This is a very informative video and than you for making it!
Hi Elaine 👋 I am so happy with my Falcon pan, and your master recipe has humbled me 🍞 it is so simple and i am so much more relaxed in my sourdough baking. No more anxiety in trying to form a perfect boule. I can keep it all in the bowl, start to banneton. The only variations I will be looking at are inclusions based around your master loaf. I just got all my ingredients in for your Breakfast Mix Master Loaf. Thank you for sharing all of your knowledge with us here, so kind. Have a great day!!
I love your enthusiasm and the detailed instructions and information - thank you! Thanks to finding your website I now am making stress-free sourdough bread once or twice a week and I’m always amazed by how simple and effective your recipe is. (I tried several other people’s before yours and had to throw those attempts away.) Thanks again!
Excellent! So impressive and helpful thank you so much. As a novice this information and your generosity of time is much appreciated 🙏🏻 My husband and I are most definitely HAPPY BAKERS and now singing along with our Sourdough ❤️🍞😷
Hi! I tried your method today and it came out great! I was nervous as I have not had success in the past with overnight proofing. Your video was very helpful and your directions were clear. I finally feel like I understand sourdough! The cold oven was also successful using my dutch oven. I was holding my breath the whole time while it was baking. You can't imagine how elated I was to see a beautifully browned loaf with amazing oven spring. Thanks!
Hi I’m glad to hear it worked well with the Dutch oven, I was wondering whether it would take longer being a heavier pan. Did you leave the lid on the whole time? ❤
I’m so excited I found this platform for bread making🎉 i’m on day seven with my “daughter “😂sourdough starter and I bought her books sourdough whisperer. I’ve read quite a bit of it and I’m so excited when I’m able to use my sourdough starter by the way your bread looks incredible. 19:53
Thank you sooo much. I baked my first ever loaf today and you guided my through this video step by step. You made it easy and my bread came out PERFECT!!
wow! i wish I could send you a pic of a loaf I just baked using your master recipe. I have been doing my best for two years to find a dependable method and recipe. I think I just found it. great oven spring excellent color. I was not confident enough to bake from a cold start this time but I am now so the next loaf will be the "leap of faith 👍" really glad I found your youtube channel and website. Thank you
Oh my goodness I like your technique.I am new at sourdough bread.Cople time i make looking at other videos.Not really turned out good.I am definitely will use your technique.I am so glad to come across your video .❤❤❤
Amazing 🤩....such a beautiful,and perfect loaf. Can't wait to try this. Love that the roaster will do instead of having to buy a Dutch oven 😅. And you didn't take the lid off half way!!! As seen in many other tutorials. And to top it all...such a saver....cold start. Win win all the way. Your excitement is infectious 😅. Thank you.
@@kathydean6491 thank you 🤩🤩🙏🏻🙏🏻🙏🏻 yes, I don’t bother with a lot of things other bakers do…so much of it is unnecessary BUT, as always, it’s all personal choice ☺️
Thank you 🙏 Elaine, love your calm, reassuring no nonsense approach to Sourdough baking 👍 I have tried several of your recipes and all have been a total success and the cold oven method of baking is a revelation 👌. So looking forward to working through your entire book 🤘
Ordered and just received your new book! Trying master recipe today/tomorrow and got my teenager interested in the process also. Thank you for making it easy!
I just bought your cookbook and will be starting your master recipe today. Your videos are very helpful and I appreciate all the information on flours and troubleshooting in your book.
My first loaf using your recipe turned out better than any I’ve made before. Left the dough on the counter overnight, probably 12 hours. It was so sticky, I feared it had over proofed. It wouldn’t shape into an oblong banneton, but managed to tip it into a parchment-lined loaf tin. After a few hours in the fridge, it firmed up enough to score. Not sure this was necessary, as I decided to bake it in the loaf tin covered with another. Convinced it was over proofed, I was just amazed at the height it rose to! Still cooling, so not yet tasted. Thank you so much for your recipe!
Thank you for a great & informative video , you explain everything so well I just made my first SD it’s baking right now 🤗 your an inspiration, thx again !from Kate
I just now ordered your book am very excited to try your techniques. My last go around I think was way too fussy for me as a beginner. I was taking temps constantly, spending hours and hours worrying about every last detail, only to end up with another dud of a loaf 😢. Then I post photos and questions online, get told my starter is most likely at fault, or this that and the other thing, so I work on my starter AGAIN, but all to no avail. I’m ready for a fresh no nonsense new start!
I really like your videos as you take away alot of the fear for me. I also like the idea of an enamel roaster rather than a heavy cast iron Dutch oven. Thank you for sharing your knowledge.
Will you please provide a link to the indoor thermometer that you love? Thank you! LOVE your method and your books! Also, a link to some of the cute shower caps I’ve seen you use in other videos 🥰
@@jennan3407 thank you 🙏🏻 this is the thermometer, the shower caps are on Amazon too: www.amazon.co.uk/ThermoPro-TP50-Digital-Thermometer-Temperature/dp/B01H1R0K68/ref=sr_1_7?dchild=1&keywords=Room+thermometer&qid=1633096218&sr=8-7
Thank you so much for this video which I discovered quite by chance. After a disastrous couple of weeks bread making I was on the verge of giving up; however finding this video just makes me want to put my apron on and get cracking which is exactly what I will now do - many, many thanks. Best wishes x
Elaine’s recipe is the one to follow for success. And also the way she feeds her starter 30 grams of flour and 30 grams of water is a guarantee for a strong starter.
I made your recipe today and it worked really well, We keep our house on the colder side so I was thrilled to find your recipe and have it turn our so well.
Thank you for the outstanding information that you provide. And how clearly you explain the technique. I'm very new to breadmaking and today is my first-time using sourdough starter which I was gifted this morning. After watching your feeding video and now this one, I feel confident in making your master recipe today. I also bought your new book a couple days ago and using it with your video is perfect. I've been pre heating a dutch oven empty and now considering the cold technique method. I assume there will be some trial and error initially as far as time given with the variability of home ovens. Thank you again.
In your recipe you give baking temp with fan and without. I assume that's convection bake vs regular bake. I have both. Any advantage to either one? Thank you! Waiting for your book to arrive!
Reporting back in...used the fan, or convection option, and it worked well. Now, I need to adjust baking time to allow for a browner upper crust but figure out how to not have such a hard under crust. Any suggestions?
My first two sourdough breads made from your book turned out amazingly. This morning though I’m baking a turd - the dough was sticky from the very start - just didn’t want to smooth into a ball when I was pulling and folding. Overnight it stuck to the baneton and when I went to transfer to the pot it stuck so badly that it came out in an unscorable flump! Baking it anyway because why not but quite despondent about it after such magnificent start
Update - it looked a fright coming out, but the bread is actually really tasty and airy - I think the starter was fine as it rose fine - maybe slightly over proofed and should have put way more flour into the baneton (first time using the oval one today). Result looks a fright but tastes yummy
@@eddjcaine excellent! As long as it tastes great it a win! All I would say is, it’s rarely the fault of the starter or how much flour is in your banneton, it’s usually all about the dough…I’d guess it was a proving issue due to the weather in which case it’s all fixable 👍🏻👍🏻
@@foodbodSourdough yes feel much happier now I know I can still eat it (and indeed enjoy it! My four year old who doesn’t usually like my bread came back for a second piece too!) - very weird about the stickiness - temp was 21 C most of the day - perhaps on the warm side, but then my first one was 24 most of the day and still very successful. I had hopes that the cold proof would sort it out - looking at your baneton here, I think I only lightly dusted it comparatively. I don’t know - maybe I’m over thinking it. Thank you for the brilliant tutorials and book either way - when it works it’s completely magic
@@eddjcaine thank you 🙏🏻🙏🏻 and great news! Having our children eat what we make is the best compliment 🥰 Assuming you used the exact same flour, water, etc, keep in mind the humidity, it’s been so bad recently it will also affect the dough along with the heat.
Hi Elaine, i have the 23cm duralex bowl but it hasnt got a top rim. Could you tell me the measurement left at the top of the bowl once its proved please. Proofing has been the biggest issue on my sourdough journey but your instructions are the clearest I've seen so far . Thanks
I agree with the person before me. Elaine is very clear with her instructions. I wonder if there is a compatible flour we can buy in the US equal to her high protein Cotswold & loud.and how can I buy her book?😊
@@RosemaryWilliams-Hall thank you so much 🙏🏻🙏🏻 Your best option is King Arthur bread flour, and you can find my books here: foodbodsourdough.com/which-book/
I would love it if you would show us the crumb after you bake your bread. It looks lovely from the outside but the inside crumb is important to see. I am very happy with the simplicity of your process, and the use of a light enamel dutch oven to eliminate those heavy dutch cast iron dutch ovens! But would really love to see the crumb to determine if this process is the best. Thanks!
Thank you for your comment, I’m afraid I don’t often cut my loaves as they’re not always cool enough, but also, I think there’s too much emphasis on the crumb and what it looks like. To me, there is also no ‘best’ just personal preference…🙏🏻
Aloha from Hawaii!! I absolutely adore the bread I've been baking from your recipe!! It is so heavenly!! No words to describe it. I've baked many loaves to share, because it needs to be experienced by all!! I wouldn't change a thing, but I was curious if there would be any harm if I left it in the fridge for longer than 24 hours? I know you said up to 24 hours. Thank you so much again for sharing with the world your time and knowledge.
Thank you so much ☺️☺️☺️ you can leave the dough for longer, assuming the dough is strong enough. If not it will over prove. The best way to find out is to try it 👍🏻👍🏻 x
@@foodbodSourdough Mahalo nui for taking the time to reply. I so appreciate your guidance and encouragement!! You are a natural nurturer and teacher. :)
Just made my first loaf with bread flour though I can’t find the flour you suggest…and used your recipe, it was perfect, the loaf was springy and chewy
Very informative and really helpful....thank you very much to Elaine Foodbod and Cotswold Flour... a brilliant combination for fabulous sourdough . So highly recommended! 👌👏❤️
My dough has been in the fridge overnight. Do I divide it now into 2 loaves? I made a double recipe. How hot should my oven be in F degrees. I’m in USA with an electric oven
Hi, I started my sourdough journey about 6 weeks ago, have a great established starter & love your video instructions. I just followed your masterclass video. When I was ready to transfer to the bennaton basket the dough was a bit too sticky & floppy! ! Where did I go wrong? Maybe I’ll reduce the water?
@@titchsmuts7033 hi, this will happen if the dough was too wet from too much water or it over proved. These will help: foodbodsourdough.com/sticky-doughs/ foodbodsourdough.com/why-does-my-dough-spread/
I was wondering if I wanted to make this recipe into two loaves rather than one. When would be the appropriate time to shape? After bulk fermentation overnight or once it comes out of the fridge? Thanks!
Will the cold start method work if you haven't got a fan in your oven? Is there a difference as far as temp/time for cooking in a conventional oven as opposed to a connection oven?
Intelligent way to make bread, how my mother does it. Hot air goes up and cold goes down to the floor. So if summer can leave on kitchen floor or in winter on top of kitchen cupboard. Is a dramatic temperature difference between these zones.
Hi Elaine, in the video you mention using water and flour to prepare the banneton. Where does the water go please? Is it just to dampen the banneton before you flour it? I’ve only ever used a banneton once before and my dough stuck so I’m a little apprehensive! I’d like to know how to do it properly 😊 Thank you 🙏🏻
Morning Elaine, my bake is successful except for the bulk fermentation which I couldn’t follow coz it was so hot, and I’ve to put in the fridge! Now I understand what it means to understand your dough. I’ve posted in Sourdough Geeks!
I have used your recipe 3 or 4 times a week ever since I found you at the beginning of lockdown, every loaf has been good even through the hot weather,. I cold start my cooking and use organic flour which I know isn’t as easy but I had nothing else, thanks to you we have had good sour dough all the time, plus it is much cheaper than buying it. Thank you
Hi how many pull and folds are done before the final overnight rest on the bench? Thank you for your reply Patricia and the size of your Banneton.Thanking you
I just made it for the first time, using your recipe and following along. It was enjoyable! My bread did not turn out that dark, and I’m wondering what I can do next time. I left it in for 55 minutes. I baked it in my Staub Dutch oven. the house smells wonderful. I would just like for my bread to look more dark and professional looking. any tips?
@@foodbodSourdough thank you so much for your UA-cam video and all of your other content. It really helps spell things out for me, and I am happy! I really appreciate you!
What an absolutely amazing video! Thank you! I’m so new to sourdough! I have made 6 loafs and have failed. 😅I’m in America, where can we find this flour?
Hi, thank you ☺️ at the moment it’s not available in the US but King Arthur bread flour is perfect for you. If you’ve had 6 ‘failed’ loaves, there’s always a specific reason and always an easy tweak.. hopefully my video and website can help 👍🏻
I don't have an enamel roaster only a heavy cast iron pot. Can you do a cold bake using the cast iron? If so, would it take a lot longer to cook, as it takes quite a while for these cast iron pots to heat up? Or would you suggest heating up the cast iron pot and oven method.
@@foodbodSourdough thank you Elaine. I will use a cold oven next time. I did pre-heat my oven this last time tho and it was the best loaf I have ever made. I have been baking for two years now and finally have made a great looking loaf. The crumb was amazing, so soft and light and the crust nice and crunchy. I will try making some other loaves from your cookbook.
Elaine, this is simply brilliant! I followed your instructions and got a perfect boule on my first try! I love the way you break it all down into clear, simple steps. The cold start in particular was an epiphany. I will be using your techniques from now on. THANK YOU!!
Thank you so much! I’m so glad you’re happy 🤩🤩🤩🤩
I’ve been baking sourdough for the past year and a half. I’ve read about 100 recipes, several books and watched countless videos. None have been as informative, enjoyable and as relaxing as yours. Thank you for the wonderful step by step, Elaine. You’re an amazing person!
Thank you so much, that’s so kind of you 🙏🏻🙏🏻 truly, you’ve made my day 🥰
After watching your 4 part series on making Sourdough Starter and now this on making my first loaf I will say you have a Zen like quality to your videos the way you explain everything is very therapeutic, lol! Your love and passion for what you do really shine through. I am beyond happy to have found your channel. Thank you so very much.
Thank you so so much, you have made my day 🥰🥰🥰
Just took my first loaf of your master recipe sourdough from the oven and I’m asking myself why others want to make the process so complicated when we can have these awesome results by keeping it simple! Thank you so much for your recipes, videos, and sharing your experience!!!
How lovely! I’m so happy for you, thank you 🙏🏻🙏🏻🙏🏻
This is far the best sourdough bread baking instructions I’ve ever come across.
@@almusti thank you 🙏🏻🙏🏻
Superb video and lesson. I’m a 71 year old newbie. You made it fun for me. I love your approach, attitude and precise personality. Kudos!!!
Thank you so much, that’s so kind of you and means a lot 🙏🏻🙏🏻
I followed your recipe - I had never made sourdough bread before and the result exceeded my expectation. I have more starter and plan to try again tomorrow. Thanks for sharing your process. Laura in Austin TX
@@lauragarner9589 fabulous!!!! Thank you 🙏🏻🤩🤩
I’m new on my sourdough journey and stumbled on your site. I was just about ready to give up. My starter is mature and strong. I’ve just been over-proofing my loaves. Hearing the joy in your voice when you took the lid off revived me ! Thank you for sharing your experience and technique. I can’t wait to try again.
Oh I’m so glad you found me! I hope you enjoy it all, and do read my site too, there’s lots of tips and help there to support the video info. Have fun!
foodbodsourdough.com/
I have been making s/d on & off for years & still having bloating issues..then I found your master recipe & I haven’t looked back…my first attempt of your master recipe was perfection..I am so chuffed! I bought your e-book yesterday..book 3 & cannot wait to try out some of your recipes in it…I have also pre-ordered your bible on Kindle..sooo excited…you are nothing short of a genius..make everything so easy to understand..I cannot thank you enough..regards Lyn
@@lynfreeman5225 oh wow, thank you so much 🙏🏻🙏🏻🙏🏻 I’m so glad you’re happy, Lyn, enjoy my recipes ☺️☺️
Okay! I'm going to tell you, I'm glad someone pointed me to your website and videos!
OH My Gosh!
Other people make it so complicated and you make it so easy and approachable! Thank you.
I'm on my FIRST loaf! I'll be baking it tomorrow! 😁
I’m so glad I could help, thank you so much 🥰🥰 have fun with your loaf! Let me know how it goes x
Thank you Elaine for taking the mystique out of the process. Your instructions in this video and on your website have given me confidence to make sourdough bread. Other bakers and recipes make this whole process seem fussy and tedious. You have made it simple and enjoyable. Can't wait to make my first loaf using your Master Recipe.
Thank you so much 🙏🏻🙏🏻 I hope you enjoy your loaf 🥰
Every time I watch one of your videos I learn something new! Thank you for sharing your knowledge!
@@lynnpasteris4362 thank you 🙏🏻🙏🏻
I've just used your method, Elaine, and had the best results ever! I've used many sourdough methods before and none came even close to yours in terms of ease and success. Baking from a cold oven really worked! I baked it for 50mins at 220C like you suggested, and then without the lid for another 15 mins.
@@Zimzimhk fabulous! Thank yay so much 🤩🤩🤩
Hi from the US! I just began the starter today, using your instructions. I love your calming voice, thorough explanation and enthusiasm for sourdough! I am so very excited to bake my first loaf!
@@bpapso thank you so much, have fun!!
Me too, everything you said!! Except I have a 5 year old starter and have been baking on and off with fair success ❤
@@eszhun2296 🤩🤩
Thank you, I just watched your video about sourdough starter, I had already started but from today, day 3, I'm going to follow your instructions. You make everything so simple. I actually was overwhelmed , and once mine is established I am going to leave it in the fridge, and bake once a wk, because I know I'd eat too much. This bread looks delicious. ❤
@@coolgirls4855 thank you so much, have fun with it 🤩🥰
I've been trying to bake a nice sourdough loaf for months, and after trying your recipe and method only once, I got a beautiful loaf!!! Thank you! Thank you! Thank you!! 💕
That’s wonderful, thank you 🥰🥰👍🏻
Elaine thank you for a common sense approach.i was very close to giving up but after watching you I saved my starter added flour that had 12% protein and it is lively and strong cannot wait to make a loaf. Very clear informative instructions 😊
Great news! Thank you 🤩🤩
100% the best tutorials. Thank you so much ❤
Thank you 🥰🥰🥰
After going down the sourdough rabbit hole, and many failed attempts, I found your channel. Your recipe and technic is easy to follow and to replicate. I have managed to create perfect sourdough bread, time and time again 😁 thank you.
Virginia Meleski thank you so much, that’s great to hear 🙏🏻🙏🏻 xx
I’ve baked my sourdough yesterday using your starter recipe the result was great! Thanks for sharing. I bought your book “whole grain” can’t wait to try the new sourdough bread.
Thank you so much 🙏🏻🙏🏻🤩🤩
I just bought your book The Sourdough Whisperer and I absolutely love it ❣️ I’m brand new to sourdough and bread really unless it’s a quick bread. I’m excited to learn. Thank you so much for your videos.
@@mbreinegger7239 thank you so much, I hope you love it 🥰🥰
Yayyyy 👏💯🎉😅.. success... perfect loaf... waiting for it to cool. Thank you Elaine aka sourdough goddess 😄❤
@@kathydean6491 great news, I’m so pleased 🤩🤩🤩🤩🥰🥰🥰
I CANNOT thank you enough for showing us how to prepare sourdough boules!! I have been trying (without success) to make them and came upon your UA-cam vids. Total game changer!!!! I would love to upload a photo of the bread that I pulled from the oven just now. They are perfect!!!! THANK YOU!!! You have given me the self-confidence to continue making sourdough - I was really about to give up.
Jennifer Fisher hi Jennifer, thank you so much, I’m so glad I could help, thank you for your lovely words xx
Please do feel free to email me some photos, I’d love to see your loaves elaine@foodbodsourdough.com
Brilliant videos and brilliant book Elaine. Can't believe it's taken me so long to find you! I now make perfect sourdough every time I bake...you're a star, thank you!
Thank you so so much 🙏🏻🙏🏻
Fab-u -Lous! At last, I’ve cracked the code, with your amazing instructions. Giddy with success!!! ❤️
That’s wonderful news, thank you 🥰🥰
I got send here by a Sourdough Geek.
Great video! Super understandable and your passion is contagious.
I do the typical preheat, preheated cast iron pot method normally but inspired to try your method. It’s currently proofing on the bench!!
Thank you!
Baked my first two loaves from your master recipe. It's my best ones this far. I'm very excited!!
That’s amazing, thank you 🥰🥰
I am in the process of making your recipe now. I cannot wait to see how it turns out. Thank you for saying that my dough may not look like yours in the video because it did not look at all like yours for the first set of stretch and folds. This is a very informative video and than you for making it!
Thank you!! I hope it’s going well, and you’re enjoying it all 🤩🤩🤩
I just did my first s&f but it’s a lot more wet than yours even after the stretch and fold.
@@brendang6668 what brand of flour are you using?
Hi Elaine 👋 I am so happy with my Falcon pan, and your master recipe has humbled me 🍞 it is so simple and i am so much more relaxed in my sourdough baking. No more anxiety in trying to form a perfect boule. I can keep it all in the bowl, start to banneton. The only variations I will be looking at are inclusions based around your master loaf. I just got all my ingredients in for your Breakfast Mix Master Loaf. Thank you for sharing all of your knowledge with us here, so kind. Have a great day!!
@@RondaTedder thank you so much, I hope you enjoy it all 🤩🤩🤩🤩
I love your enthusiasm and the detailed instructions and information - thank you! Thanks to finding your website I now am making stress-free sourdough bread once or twice a week and I’m always amazed by how simple and effective your recipe is. (I tried several other people’s before yours and had to throw those attempts away.) Thanks again!
Lucy Smith thank you so much, that’s lovely to hear x x x
I’m so excited I watched your videos and bought your book!! I finally did it. It’s not as dark as yours but I’m very happy!
Wonderful! That’s so wonderful, I’m so happy for you 🥰🥰🥰
Excellent! So impressive and helpful thank you so much. As a novice this information and your generosity of time is much appreciated 🙏🏻
My husband and I are most definitely HAPPY BAKERS and now singing along with our Sourdough ❤️🍞😷
I love that! Thank you 💖💖💖
Hi! I tried your method today and it came out great! I was nervous as I have not had success in the past with overnight proofing. Your video was very helpful and your directions were clear. I finally feel like I understand sourdough! The cold oven was also successful using my dutch oven. I was holding my breath the whole time while it was baking. You can't imagine how elated I was to see a beautifully browned loaf with amazing oven spring. Thanks!
His wonderful! Thank you so much 🙏🏻🙏🏻🙏🏻
Hi I’m glad to hear it worked well with the Dutch oven, I was wondering whether it would take longer being a heavier pan. Did you leave the lid on the whole time? ❤
@@janetill1158 Yes, I did leave the lid on the whole time. Best of luck to you ❤
I’m so excited I found this platform for bread making🎉 i’m on day seven with my “daughter “😂sourdough starter and I bought her books sourdough whisperer. I’ve read quite a bit of it and I’m so excited when I’m able to use my sourdough starter by the way your bread looks incredible. 19:53
That’s so lovely, thank you 🤩🤩
Thank you sooo much. I baked my first ever loaf today and you guided my through this video step by step. You made it easy and my bread came out PERFECT!!
Angela Polly how wonderful! Thank you so much 😍😍😍😍
wow!
i wish I could send you a pic of a loaf I just baked using your master recipe. I have been doing my best for two years to find a dependable method and recipe. I think I just found it.
great oven spring
excellent color.
I was not confident enough to bake from a cold start this time but I am now so the next loaf will be the "leap of faith 👍"
really glad I found your youtube channel and website.
Thank you
Mike Richards that’s great news!! Thank you so much :) you always email me some photos?
Oh my goodness I like your technique.I am new at sourdough bread.Cople time i make looking at other videos.Not really turned out good.I am definitely will use your technique.I am so glad to come across your video .❤❤❤
So happy with you recipe! The best recipe so far and it worked! The fist bread I made, was perfect. The taste, structure, everything! Thank you!
Thank you so much 🙏🏻🙏🏻🙏🏻
Amazing 🤩....such a beautiful,and perfect loaf. Can't wait to try this. Love that the roaster will do instead of having to buy a Dutch oven 😅. And you didn't take the lid off half way!!! As seen in many other tutorials. And to top it all...such a saver....cold start. Win win all the way. Your excitement is infectious 😅. Thank you.
@@kathydean6491 thank you 🤩🤩🙏🏻🙏🏻🙏🏻 yes, I don’t bother with a lot of things other bakers do…so much of it is unnecessary BUT, as always, it’s all personal choice ☺️
@@kathydean6491 have fun!!!
Thank you 🙏 Elaine, love your calm, reassuring no nonsense approach to Sourdough baking 👍 I have tried several of your recipes and all have been a total success and the cold oven method of baking is a revelation 👌. So looking forward to working through your entire book 🤘
Matthew Morgan oh wow, thank you so so much 🙏🏻🙏🏻🙏🏻
@@foodbodSourdough Thank you 🙏 Elaine 😊
This video is so fantastic! Thank you for you time , effort and instruction. You’ve made it seem so do able. Your videos are so helpful.
Thank you so much 🤩🤩
Ordered and just received your new book! Trying master recipe today/tomorrow and got my teenager interested in the process also. Thank you for making it easy!
That’s great news, thank you so much 🥰🤩🙏🏻
Finally, a tutorial thats simple and produces a good loaf. Thanks, mate
My pleasure ☺️☺️
Thank You Elaine for a great presentation, will look forward to baking my bread !,,
Thank you 🤩🤩🤩
You are awesome, thank you so much for the fantastic explanation!
🙏🏻🥰
I just bought your cookbook and will be starting your master recipe today. Your videos are very helpful and I appreciate all the information on flours and troubleshooting in your book.
Laurie C thank you so much, I hope you enjoy it ☺️☺️☺️
My first loaf using your recipe turned out better than any I’ve made before. Left the dough on the counter overnight, probably 12 hours. It was so sticky, I feared it had over proofed. It wouldn’t shape into an oblong banneton, but managed to tip it into a parchment-lined loaf tin. After a few hours in the fridge, it firmed up enough to score. Not sure this was necessary, as I decided to bake it in the loaf tin covered with another. Convinced it was over proofed, I was just amazed at the height it rose to! Still cooling, so not yet tasted. Thank you so much for your recipe!
Sounds like a great outcome 👍🏻👍🏻 thank YOU!
Thank you for a great & informative video , you explain everything so well I just made my first SD it’s baking right now 🤗 your an inspiration, thx again !from Kate
Thank you so much, I’m so glad it was helpful, and I hope you enjoy your loaf!
I just now ordered your book am very excited to try your techniques. My last go around I think was way too fussy for me as a beginner. I was taking temps constantly, spending hours and hours worrying about every last detail, only to end up with another dud of a loaf 😢. Then I post photos and questions online, get told my starter is most likely at fault, or this that and the other thing, so I work on my starter AGAIN, but all to no avail. I’m ready for a fresh no nonsense new start!
Thank you! I really hope you like it 🙏🏻🙏🏻🥰🙏🏻
Just found this video. A great help to me on my sourdough journey. Thank you very much
Thank you 🙏🏻🙏🏻🙏🏻
I really like your videos as you take away alot of the fear for me. I also like the idea of an enamel roaster rather than a heavy cast iron Dutch oven. Thank you for sharing your knowledge.
Thank you so much 🙏🏻🙏🏻
Will you please provide a link to the indoor thermometer that you love? Thank you! LOVE your method and your books!
Also, a link to some of the cute shower caps I’ve seen you use in other videos 🥰
@@jennan3407 thank you 🙏🏻 this is the thermometer, the shower caps are on Amazon too: www.amazon.co.uk/ThermoPro-TP50-Digital-Thermometer-Temperature/dp/B01H1R0K68/ref=sr_1_7?dchild=1&keywords=Room+thermometer&qid=1633096218&sr=8-7
Great Tutorial!
Educational, well explained, easy to follow your instructions!
Thank you for sharing!
Greetings from Singapore!
🇸🇬⚘⚘⚘Edith
Thank you so much 🙏🏻🙏🏻🙏🏻
Thank you so much for this video which I discovered quite by chance. After a disastrous couple of weeks bread making I was on the verge of giving up; however finding this video just makes me want to put my apron on and get cracking which is exactly what I will now do - many, many thanks. Best wishes x
Chanti-Louise C my pleasure, I hope it’s helpful 🙏🏻🙏🏻🙏🏻 please visit my site for the full details and help
Elaine’s recipe is the one to follow for success. And also the way she feeds her starter 30 grams of flour and 30 grams of water is a guarantee for a strong starter.
Janet H. Thank you so much xxxx
I made your recipe today and it worked really well, We keep our house on the colder side so I was thrilled to find your recipe and have it turn our so well.
Great news, thank you ☺️☺️☺️
Thank you for the outstanding information that you provide. And how clearly you explain the technique. I'm very new to breadmaking and today is my first-time using sourdough starter which I was gifted this morning. After watching your feeding video and now this one, I feel confident in making your master recipe today. I also bought your new book a couple days ago and using it with your video is perfect. I've been pre heating a dutch oven empty and now considering the cold technique method. I assume there will be some trial and error initially as far as time given with the variability of home ovens. Thank you again.
Thank you so much, I really hope you enjoy my book and the process and the bread that you bake! Have fun!
The cold oven works!!! Don’t be afraid to try it! Thank you Elaine!
Janet H. Thank you x x x
In your recipe you give baking temp with fan and without. I assume that's convection bake vs regular bake. I have both. Any advantage to either one? Thank you! Waiting for your book to arrive!
Hi, yes, convection vs convention. Use whichever one you’re most comfortable with. Thank you 🙏🏻
Thank you! I'm putting it in with fan to try it out!
Reporting back in...used the fan, or convection option, and it worked well. Now, I need to adjust baking time to allow for a browner upper crust but figure out how to not have such a hard under crust. Any suggestions?
@@8creativegirl great news!
Yes, there are some suggestions here: foodbodsourdough.com/faq/
Thank you for your master recipe, my bread turned out lovely!
Wonderful! Thank you so much 🥰🥰
My first two sourdough breads made from your book turned out amazingly. This morning though I’m baking a turd - the dough was sticky from the very start - just didn’t want to smooth into a ball when I was pulling and folding. Overnight it stuck to the baneton and when I went to transfer to the pot it stuck so badly that it came out in an unscorable flump! Baking it anyway because why not but quite despondent about it after such magnificent start
Update - it looked a fright coming out, but the bread is actually really tasty and airy - I think the starter was fine as it rose fine - maybe slightly over proofed and should have put way more flour into the baneton (first time using the oval one today). Result looks a fright but tastes yummy
@@eddjcaine excellent! As long as it tastes great it a win!
All I would say is, it’s rarely the fault of the starter or how much flour is in your banneton, it’s usually all about the dough…I’d guess it was a proving issue due to the weather in which case it’s all fixable 👍🏻👍🏻
@@eddjcaine have a look back at the dough section in the book 👍🏻👍🏻
And thank you for choosing my book 🤩
@@foodbodSourdough yes feel much happier now I know I can still eat it (and indeed enjoy it! My four year old who doesn’t usually like my bread came back for a second piece too!) - very weird about the stickiness - temp was 21 C most of the day - perhaps on the warm side, but then my first one was 24 most of the day and still very successful. I had hopes that the cold proof would sort it out - looking at your baneton here, I think I only lightly dusted it comparatively. I don’t know - maybe I’m over thinking it. Thank you for the brilliant tutorials and book either way - when it works it’s completely magic
@@eddjcaine thank you 🙏🏻🙏🏻 and great news! Having our children eat what we make is the best compliment 🥰
Assuming you used the exact same flour, water, etc, keep in mind the humidity, it’s been so bad recently it will also affect the dough along with the heat.
Hi Elaine, i have the 23cm duralex bowl but it hasnt got a top rim. Could you tell me the measurement left at the top of the bowl once its proved please. Proofing has been the biggest issue on my sourdough journey but your instructions are the clearest I've seen so far . Thanks
@@agtube1247 thank you 🙏🏻 anywhere within 1-2 inches of the top rim is fine, but you also need to keep an eye on the consistency of the dough.
@@foodbodSourdough Thank you 😊
Amazing video. I am gonna try to make one. Thanks Elaine
Thank you so much!! 🤩🤩🤩
What size Dutch oven do you use? So excited to try this!
@@TheresaHolland-n5c I use a 26cm enamel roaster.
Best recipe yet!! Thank you
@@dakln2f thank you 🤩🤩
I will certainly be trying your recipe and method. Looks fabulous
Thank you so much ☺️☺️
I agree with the person before me. Elaine is very clear with her instructions. I wonder if there is a compatible flour we can buy in the US equal to her high protein Cotswold & loud.and how can I buy her book?😊
@@RosemaryWilliams-Hall thank you so much 🙏🏻🙏🏻
Your best option is King Arthur bread flour, and you can find my books here: foodbodsourdough.com/which-book/
Just bought your book and started reading cannot wait to start with my journey
Thank you so much 🙏🏻🙏🏻 I hope you enjoy it 🥰
Wonder video and explanation. When I use my enamel baker, the bottom burns? How can I avoid that from happening?
Thank you 🙏🏻 Try placing some foil in the bottom of your pan, underneath the parchment paper to protect the base on your loaf.
Elaine can I bake my sourdough in a cold Le Creuset Dutch oven without preheating the oven.? Thank you
@@julietlow3338 yes 👍🏻👍🏻
I would love it if you would show us the crumb after you bake your bread. It looks lovely from the outside but the inside crumb is important to see. I am very happy with the simplicity of your process, and the use of a light enamel dutch oven to eliminate those heavy dutch cast iron dutch ovens! But would really love to see the crumb to determine if this process is the best. Thanks!
Thank you for your comment, I’m afraid I don’t often cut my loaves as they’re not always cool enough, but also, I think there’s too much emphasis on the crumb and what it looks like. To me, there is also no ‘best’ just personal preference…🙏🏻
Aloha from Hawaii!! I absolutely adore the bread I've been baking from your recipe!! It is so heavenly!! No words to describe it. I've baked many loaves to share, because it needs to be experienced by all!! I wouldn't change a thing, but I was curious if there would be any harm if I left it in the fridge for longer than 24 hours? I know you said up to 24 hours. Thank you so much again for sharing with the world your time and knowledge.
Thank you so much ☺️☺️☺️ you can leave the dough for longer, assuming the dough is strong enough. If not it will over prove. The best way to find out is to try it 👍🏻👍🏻 x
@@foodbodSourdough Mahalo nui for taking the time to reply. I so appreciate your guidance and encouragement!! You are a natural nurturer and teacher. :)
@@puidemare2337 thank you, and I’m always here to help xx
Just made my first loaf with bread flour though I can’t find the flour you suggest…and used your recipe, it was perfect, the loaf was springy and chewy
@@francesgordon2833 fabulous 🤩🤩🤩🤩🤩🥰🥰
Very informative and really helpful....thank you very much to Elaine Foodbod and Cotswold Flour... a brilliant combination for fabulous sourdough . So highly recommended! 👌👏❤️
PMS Scholey thank you x x x x x
I think all the thanks go to you! ❤️
PMS Scholey 💖💖💖💖
This is a wonderful video! It has really helped me.💛
Susan.
ThreeRivers thank you so much 🙏🏻🙏🏻😍😍
I’m interested in the pot you are using? Love to get one like that! Thank You 🙏
Can you tell me what country you are in and I can send you a link?
USA
@@garypostell5268 fab, this is the site you need: shanassourdough.myshopify.com/collections/all?page=2
They sell the EXACT items I use 👍🏻
If using a cast iron dutch oven, can I still do the cold start bake?
Yes 👍🏻👍🏻👍🏻
Hi there Elaine, great tutorial, thanks. I will be using a cast iron Dutch Oven, what timings and temperature would you recommend? Thanks.
Hi, thank you ☺️ nothing changes 👍🏻👍🏻 good luck!
You are a wonderful teacher, thank you God bless 🙏🏻
Thank you 🙏🏻🥰
Elaine, how would you do an open bake for your master recipe? I want to try and bake smaller loafes.
@@hazelhathcock3995 use the same time and temp and turn the temp down if it’s getting too dark
My dough has been in the fridge overnight. Do I divide it now into 2 loaves? I made a double recipe. How hot should my oven be in F degrees. I’m in USA with an electric oven
Hi, I’m so sorry I missed this - I divide my dough after it’s been fully proved. I hope this helps
I own an Emile Henry ceramic bread pot that makes a no knead loaf with 3 cups of flour will this be big enough ? It has a domed lid .
It might be a bit small as my recipe uses 4 cups of flour..
@@foodbodSourdough thank you for your response. I have your sourdough whisperer book on the way . 😊
@@grisellmartinez7414 thank you, I hope you like it 🙏🏻🙏🏻
Doesn’t your spoon weigh heavy when you leave it in the bowl whist adding your flour?
@@RoseParton-e7b no, that’s why you zero/tare the scale each time before you add ingredients to the bowl
❤❤❤❤❤, I love this
@@lberry152008 🙏🏻🥰🤩
Hi, I started my sourdough journey about 6 weeks ago, have a great established starter & love your video instructions. I just followed your masterclass video. When I was ready to transfer to the bennaton basket the dough was a bit too sticky & floppy! ! Where did I go wrong? Maybe I’ll reduce the water?
@@titchsmuts7033 hi, this will happen if the dough was too wet from too much water or it over proved. These will help:
foodbodsourdough.com/sticky-doughs/
foodbodsourdough.com/why-does-my-dough-spread/
I was wondering if I wanted to make this recipe into two loaves rather than one. When would be the appropriate time to shape? After bulk fermentation overnight or once it comes out of the fridge? Thanks!
Hi, after the bulk/main prove is the best time 👍🏻
Will the cold start method work if you haven't got a fan in your oven? Is there a difference as far as temp/time for cooking in a conventional oven as opposed to a connection oven?
Hi, there’s just the usual amendments you’d make between fan and non fan. All of my recipes include both 👍🏻
What size pot do you recommend? I have learned so much watching your videos.
@@terriweister8296 details are here: foodbodsourdough.com/what-equipment-you-need/
Could I double this for a bigger boule? Or put this into say a loaf pan
To make more of a sandwich bread?
Yes, either, you can do whatever you fancy with this dough or the recipe 👍🏻
Can you use a lined bowl if you haven't got a Banaton?
Yes, just ensure that you flour it still and that it’s a similar size to a banneton 👍🏻
Intelligent way to make bread, how my mother does it.
Hot air goes up and cold goes down to the floor.
So if summer can leave on kitchen floor or in winter on top of kitchen cupboard.
Is a dramatic temperature difference between these zones.
Thank you 👍🏻👍🏻
Hi Elaine, in the video you mention using water and flour to prepare the banneton. Where does the water go please? Is it just to dampen the banneton before you flour it? I’ve only ever used a banneton once before and my dough stuck so I’m a little apprehensive! I’d like to know how to do it properly 😊
Thank you 🙏🏻
It’s ok - I’ve just found your video on bannetons! Thank you xx
Can I use brown rice flour in the banneton?
Morning Elaine, my bake is successful except for the bulk fermentation which I couldn’t follow coz it was so hot, and I’ve to put in the fridge! Now I understand what it means to understand your dough. I’ve posted in Sourdough Geeks!
Thank you! Your loaf looks so good 👍🏻👍🏻
I have used your recipe 3 or 4 times a week ever since I found you at the beginning of lockdown, every loaf has been good even through the hot weather,. I cold start my cooking and use organic flour which I know isn’t as easy but I had nothing else, thanks to you we have had good sour dough all the time, plus it is much cheaper than buying it. Thank you
Karen A thank YOU that’s great to hear x x
Hi how many pull and folds are done before the final overnight rest on the bench? Thank you for your reply Patricia and the size of your Banneton.Thanking you
Hi, this will give you the full recipe steps in detail to answer your question: foodbodsourdough.com/the-process/
And this is the banneton: ecobaker.co.uk/shop/banneton-os/
@@foodbodSourdough Thank you so very much. Many thanks. Patricia
Thank you so very much. Many thanks. Patricia.
@@raymondgimay4642 let me know if I can help further x
If you put it into a preheated oven, how long do you bake it for?
@@KarenGibbs-np8iu 50-55mins
I will definitely try your ways of baking bread. I'm still looking for what I'm doing wrong after the last rise
my dough is spreading sideways 😢
@@joannawezyk9723 if your dough spread this might help: foodbodsourdough.com/why-does-my-dough-spread/
I just made it for the first time, using your recipe and following along. It was enjoyable! My bread did not turn out that dark, and I’m wondering what I can do next time. I left it in for 55 minutes. I baked it in my Staub Dutch oven. the house smells wonderful. I would just like for my bread to look more dark and professional looking. any tips?
Yay! Well done! You can easily bake it for longer 👍🏻 55 mins is just a guide 🙏🏻
@@foodbodSourdough thank you so much for your UA-cam video and all of your other content. It really helps spell things out for me, and I am happy! I really appreciate you!
@@lazydaisydays it’s my pleasure, thank you 🙏🏻🙏🏻🙏🏻
What an absolutely amazing video! Thank you! I’m so new to sourdough! I have made 6 loafs and have failed. 😅I’m in America, where can we find this flour?
Hi, thank you ☺️ at the moment it’s not available in the US but King Arthur bread flour is perfect for you.
If you’ve had 6 ‘failed’ loaves, there’s always a specific reason and always an easy tweak.. hopefully my video and website can help 👍🏻
I have a question? If I am preheating the oven first other than the cold start that you do, is the baking time in still 50-55 minutes?
@@titchsmuts7033 yes 👍🏻👍🏻
I don't have an enamel roaster only a heavy cast iron pot. Can you do a cold bake using the cast iron? If so, would it take a lot longer to cook, as it takes quite a while for these cast iron pots to heat up? Or would you suggest heating up the cast iron pot and oven method.
Hi, you can use a cast iron pot to bake from cold in exactly the same way, it works just as well as my enamel pan 👍🏻 no changes need to be made.
@@foodbodSourdough thank you Elaine. I will use a cold oven next time. I did pre-heat my oven this last time tho and it was the best loaf I have ever made. I have been baking for two years now and finally have made a great looking loaf. The crumb was amazing, so soft and light and the crust nice and crunchy. I will try making some other loaves from your cookbook.
@@michellehollings5340 wonderful! Enjoy your loaf 🥰 thank you 🙏🏻