O.k...I watched this video and commented, but...I have since rewatched a half dozen times. The timbre, tone and cadence of your voice is so compelling it is nearly hypnotic. Whether cultivated or a natural gift, your ability to teach and effectively convey a message is quite remarkable...and your mastery of breadmaking processes for one so young leaves me speechless. Lamination?? In all the years I have pursued this art of breadcraft, and in all the books I have sought out and studied it, I have rarely seen this technique even mentioned...yet here you are incorporating it into a tutorial and demonstrating it with very skilled hands. PLEASE consider spoken instruction in your future videos, as you did in this one. Your "silent" videos are also very well done, but this one....BRAVO dear lady...this is just an utterly superb and comprehensive guide for anyone who loves breadmaking!
Stephen, this is just the most encouraging comment ever. Thank you so much for all your kind words and your very helpful feedback. I will definitely use sound in all my videos now - it turns out it's actually easier than adding in all those captions :) Happy baking to you!!
@@FullProofBaking I have to agree with Stephen - this was a phenomenal video! Your voice is really clear and easy to understand, and you describe every step of the process, and the reason for what you do so very well! I would easily pay you 15-20 $ for that loaf 😍 🤤 all the best to you - and yes, I will subscribe! Already have subscribed at Instagram😉
@@FullProofBaking I felt like I was watching John Carpenter's The Thing....pretty certain Ennio Morricone uses this same type feeling. ua-cam.com/video/meU2gAU7Xss/v-deo.html
all bakers, the shower cap is a great re reuseable option! People seem to use so much single use plastic prepping and baking bread. Thanks for modelling this little trick too. Great video
I have struggled with sourdough these last 6 months..and was getting really frustrated. I watched loads of videos and made progress but at a snail's pace. This video has made a huge difference. It is by far the best video out there. Clear and precise and doable instructions. Can't thank you enough. Will be watching all your videos!
Bravo. The absolute BEST bread baking video I have ever seen. To beginners watching this video pay attention to how the dough LOOKS at each step. This is so much more critical then exact weighing. Why? Because in the countless books that I have on bread baking there is very little talk of the effects of where you live on flour hydration. I have a second home in Puerto Vallarta Mexico and depending on the time of the year, flour can weigh 15% to 20% more due to the high humidity levels. Using the same proportions as I do at home produces pancake batter. So thank you SO much FPB for such an excellent video where we can actually almost feel the textures as you progress through your explanations.
Funny you mentioned trying to bake bread in Puerto Vallarta. A week ago, I attempted baking in Oaxaca and although the dough was not quite pancake batter, it was quite wet. I usually like high hydration doughs but wasn’t expecting a wet dough this time around given the recipe. I baked a second loaf a couple of days after and held back a bit on the water. It was easier to handle. Always fun to try to bake bread in someone else’s kitchen where it feels like your very first time baking, especially when using a wood-fired oven of which you don’t know the exact temperature and characteristics.
Thank you for that feedback. I’ve been baking sourdough for about 6 months now and always my dough is so wet it is difficult to handle. I have altered recipes to adjust, but it is really good to know about the high humidity. BTW - I live on the North Cornwall Coast!
I have been a home baker of just about every bread imaginable for the last 35 years, and the thrill of seeing the results of my effort come out of the oven is still as overwhelming as it was with my first loaf. But I must say, you handle that high hydration dough like a skilled surgeon wields a scalpel, or the fingers of a piano prodigy waltzes over the ivory keys. Your presentation is superb and I am delighted to have stumbled upon you channel! Looking forward to more of your videos.👍👍👍👍❤❤❤❤
Haha - thank you so much! 35 years!!! Wowza! You're right - lifting that lid and seeing your final loaf is the absolute best. But I believe I will be baking 35 years from now as well - it's just the most joyous, relaxing craft :)
This was one of the best instructional videos that I have seen. Your voice is soothing and calm and all of those steps seem doable. You are a natural instructor! Thank you.
I'm a relative newbie at sourdough - failed at several recent tries using other methods. Your videos are the only ones that explain WHY you do things. It's resulted in (2) excellent loaves of bread this week - my first excellent loaves. So many videos say "until the right consistency" or they seemingly randomly vary the ratios - leaving me wondering why they changed it. I watched you starter videos and it was the first time someone said, "Look at the growth, look at the fall, etc. and adjust acccordingly." It made so much sense at that point. I do have one question that I see in videos that hasn't been answered: Why do we need to take the temperature of the dough and record it? What's the purpose? Thank you in advance. Thank you for your excellent and thorough instruction.
yes! i wonder the same thing about taking the temperature during the stretch and fold stage. and, i too, have all at every attempt of making bread. i feel some things or some steps are missing or i don't understand some thing(s).
the dough temp is one of the measurable factors controlling the rate of fermentation, which then influences the amt of time it takes to complete the bulk ferment on the counter. if the dough temp is too high and you don't realize it, fermentation will happen much more quickly and you may unknowingly overproof your dough at this stage. this is important especially for those new to baking bread bc they may not see the visual clues at first. it's also a good system for tracking changes to see how adjustments impact your final product. when I made this bread and followed this video's instructions, I appreciated how she noted the dough temp at each interval and then mentioned her bulk ferment stage lasted for approximately six hours at those temps. that info gave me milestones to look for when I was working with my dough. king Arthur's website goes into the science of "desired dough temperature" and has a pretty decent breakdown of this if you're interested in learning more :)
After several weeks of total failure with sourdough on other recipes, I've had nice success with this. I credit that to the video that explains so much detail in depth. I do live in a very humid area so I always have to cut my water back by 20% and splash add as I go through the steps.
Kristen your method and this video is magic, I have been baking sourdough bread for 30 years I had followed many great bakers including Cyril Hitz, Jeffery Hammelman, Nancy Silverton and Trevor J Wilson, and while I have baked many delicious loaves I was never able to attain the coveted open crumb loaf. My bakes we're inconsistent, and sometimes discouraging. When I came upon your video I wasn't sure I wanted to continue baking, but I decided to try one more time. My first loaf following this video was beautiful mahogany Crust, open crumb and simply delicious. Yesterday I baked my sixth loaf, it was the most beautiful loaf I have ever seen much less baked myself, every Loaf I have baked from this recipe has been consistent. Your ability to teach is simply magic.
Christen/Kristen....THANK YOU! THANK YOU! THANK YOU! I have been trying to get the perfect sourdough loaf for over a year with no success. I was close to giving up on it. My crust was too hard, too soft, not brown enough, texture was too dense, did not rise, etc. The first two loaves were not perfect, but I knew I was on the right track when I acheived an open crumb, a wonderful texture, and excellent taste with your perfectly understandable step by step instructions. The loaf I baked tonight would rival any San Fransisco sourdough. The only thing I did different, was to double the recipe for a larger loaf, bake in a dutch oven (preheating the oven and dutch oven exactly as you instructed), and I added a tiny bit of citric acid in with the salt. I have tried so many recipes, and variations of recipes and yours is THE one. You are my hero! Thank you again! To anyone considering her method, do it! You "might" need to tweak it a little for your part of the country due to your heat/cold/humidity, but this recipe will guarantee your success!
Hi Kristen! I just wanted you to know that I followed your recipe to a 'T' and am very happy with the result! I am one of the many who discovered baking as a pandemic hobby over the past two years. Of course, sourdough soon became a passion. I have made many loaves in that time, but wanted to change up my baking game just a bit to see if I could get some noticeable improvements in my bread. That's when I discovered your UA-cam video (having viewed many). Something about it just rang so true to me, I decided to give it a go. Before this, I rarely autolysed, or if I did it wasn't for more than an hour. I also only did a couple of stretch-and-folds. This time, I decided I would follow your recipe and see if I could tell a difference in my results. And sure enough, my first loaf turned out great! I got a nice ear, although not as big as I'd like. This, I think, was more due to my not having made a deep enough score in the dough, than anything else (scoring has been a challenge to me). But the oven spring - wow! Such a nice rounded loaf! I'll admit to having made any number of smaller, flatter loaves over the past 2 years. All tasted great, but didn't look like they should. But this loaf is beautiful to me! I'd leave a photo, if I could. I also opted to pop for the 5$ PDF of the recipe, to get all the details written down. It's the first time I've done this, but for 5$ I figured, why not? I'm glad I did! I will search your recipes to see if I can find a sourdough recipe where other ingredients, like my two favorite ingredients, jalapenos and cheddar, are added to the dough. I would love to see your recipe for something like that! While I love making jalapeno/cheddar bread, the loaves never seem to get the spring I would like. Or perhaps you have a formula/method for adding such ingredients to this recipe? If so, I'd love to read about it! Nice video, great recipe, thank you!
Excellent tutorial, with really useful visual cues. The menacing background music makes you realize that, despite the near-perfect instructions, there’s a dimension of mystery and horror for newbie sourdough makers. Seriously, the bread turned out great - and it's my first time. And I must invest in a shower cap pronto!
You are an Angel sent from heaven to show me the path to open crumb,and good looking chunky bread.I agree with what other comments have said.I have watched alot of UA-cam videos trying to find a solution to my flat looking bread,and yours is the only one that solved my problem.I like your thorough method of explaining the process step by step.God bless,and keep making your excellent videos.
@@FullProofBaking Kristen your recipe and instructions worked so well for me,that my bread raised high,and exploded on the sides,do you think this was caused by me not scoring it deep enough? Thanks
@@Andrew-cj1bo Definitely could be from improper scoring - and also improper sealing of the seam during shaping. It may have also been a bit under-fermented. Next time try really sealing those edges, let the dough fully proof, and do a nice deep score to give the dough direction during the oven spring. Let me know how it goes!
btw, your tutorial is amazing. in 75 years this is my first attempt at baking bread. Your video is so complete and better than any I have watched. I have had my sourdough starter for 50 plus years and previously used it for Sunday morning pancakes. A successful loaf would make me so very happy.
Hi Sarah! Could you tell us more about your starter?! Like, best practices and what kind of jar or vessel do you keep it in, also what kind of flours it has liked/performed over time :) Thanks and I'm following along making my second sourdough loaf ever, this one is definitely going to turn out amazing.
@@apt5287 Just saw your question - sorry for the long delay. I keep my starter in a two cup straight sided glass container. If I am going to bake once a week, I usually just keep it in the pantry at room temperature. Over the years I have left it in the refrigerator for 6 to 8 months at a time with no feeding. When I want to use it, I pour the liquid off (which looks a bit disgusting), and add flour and water. It always comes back nice and bubbly, but for bread making, I would need to feed it every 12 hours for several days to get it nice and active. I use all purpose flour to feed the starter, but when I am making my levain for a loaf, I usually use half all purpose and half wheat.
Wow, wow ... this is almost one year that I've started to bake with sourdough basically on your chart and video which is one the best videos I've saved on my list. Now I am listening to Sourdough Podcast for the very first time and guess who is the guest? My first virtual teacher Kristen 🙏🏼🍞❤ Thank you so much Kristen.
I have watched countless videos on sourdough baking ! This, by far, is the best one. I have watched 3 times and now feel ready to try baking. Thank you for this great, easy to understand, video. 🇨🇦
Thank you for getting to the bloody point! So many sourdough vids yammer on endlessly; one woman has 5 30-minute vids to do what should have been done in one 8 minute video. Glad YOU know how to get to the point.
Hi christine ,I know people compliments you ,because you hold a position in tutorial home baking ,although northwest sourdough INTRODUCE my interest, I even bought a roasting pot to use like them and you do too but I ended up more with everything else but the pot.However you boost up my baking .From a severe nervous breakdown from over work stress and being single it flared up my weak low back pain I had a foot drop and restrained at home to discover in my healing process, changing my diet is the ultimate healing ,which lead me to learn home bake I constantly failed at gluten free bread until I was recommended by YOU TUBE SOURDOUGH BAKING. IT DREW MY CURIOSITY, for I'm west African and the concept of fermentating flour seemed familiar, the rest is HISTORY. FEEL VERY PROUD AND GRATEFUL WHEN READING THIS ,THANK YOU FOR THOROUGHNESS AND PATIENCE, because I do RELIGIOUS TUTORING ,I CONNECTED TO YOUR VIDEOS ,GOOD PROGRESS.MY BAKING AND STRONG STARTER HAS TREMENDOUSLY IMPROVED. 😊🙏👏.TAKE CARE NOW.
not really, just take time to make 1... but the real work y maybe 1 hour total... rest of it is just waiting. i make 2 every week just for the family but i think i could make 50 if i have the elementes at te same time. even this kind of product could be made on a factory, just need to adapt the process... it will be more expensive that the regular bread just becouse you need a place to storage the product while levening. hand craft product always will be more expensive but not necesarlly better... its all about productivity
@@crocusinmaymay2835 A dough mixer. Any other machines won't really work with such doughs. First, machines to form a breads aren't designed for high hydration doughs, it will most likely simply not work and leave a whole mess in there. Same goes for machines that devide doughs. And even if that worked fine, they would most likely almost completely degas the dough. Not suitable as well. Lower hydrated doughs on the other hand would work, especially if you are looking for a more fine, even crumb. Wich is in general also easier to produce. Plus it also depends on the bakery and equipment. I do work as a baker, I am working all alone and the only tools I have is a nice and big Mixer and a dough devider for bread rolls.
@@crocusinmaymay2835 Not all bakeries use machinery. If so, product is not a "real" sourdough bread. Baking bread is all about feeling the dough, which cannot be achieved thru use of machine.
@@maequicho If you're using a natural ferment rather than yeast, then you're already making a "real" sourdough bread. With or without the aid of machinery. Also, I've no idea what "thru" is? Did you mean to write: through ?
I am a new baker. I tried to bake sour dough bread and followed your U tube Video. My bread came out with with beautiful oven spring and nice crumb. You are amazing baker. Your instructions are very clear and perfect I am so happy I can make sour dough bread now. I also made sour dough starter with your instructions. You are the best.
Kristen, I've been baking sourdough according to the Tartine method for years, but over time, I've been seeing my oven spring decrease and my crumb become increasingly dense. After trying to correct my problems, I finally gave up and tried your method. I can only say that the oven spring I achieved using your method was amazingly huge, and the crumb was very open and beautiful. I am so thankful for your video, because a sourdough baker who has lost his mojo is not a happy person! Thank you!
Definitely the best starter video I have ever seen (and I have seen a lot). And Kristen is speaking so clear and easy to understand that also a german baking enthusiast will understand every word. Thank you so much, Kristen!
After making the Tartine country loaf for about a year, I decided to follow your incredible video/recipe. Thanks to you I just baked up my most open crumb, delicious loaf. Thanks so much!
I've been watching every sourdough tutorial on UA-cam that I can find. Your series puts it all together so well. I didn't quite get the idea of a mature starter and the feeding schedule to develop the starter to be ready for the bake. I tried to rush it and it just didn't have the spring yet. I have three kilos of dough ready for final shaping now. I had done machine kneading for so long, I couldn't quite let myself go for the long autolyse and fold process. Have to confess I had to let go of the sticky hand phobia. Your method is super. Just a little sticky mix for the autolyse and then the incorporation of the levain. The rest of the turns and folds no sticky! Six preshaped for baguettes that I am going to bake off tonight without an overnight proof and two shaped for boules to bake in the morning. Thanks for such a clear video with no distractions!
Thanks for you clear recipe and videos. I considered myself an intermediate sourdough baker in that I could always make a good loaf, but I wasn't getting an open enough crumb. Your instructions took me up to a higher level.
Very detailed instruction! One of the best! I just made one sourdough following your instruction! I used an iron cast and it worked nicely! Loved those big air pockets. Thanks a lot!😍
Kristen (sp. ?), I am mesmerized by the tone and timing of your vocal instructions. Your hands have also been blessed with a precision that I can only attribute to remarkable patience and repetition. I am inspired by your calm demeanor. Many thanks for your expertise.
I have watched at least five other bakers making sour dough on youtube. This is one has the best explanation of why you do certain steps, the range of variety in the steps and why you would resort to them. Excellent how-to video. Makes me want to try the process yet again.
Out of the many many sourdough videos I've watched you are now my go to instructor for making the perfect loaf. Thank you. Right now waiting for my levain to develop for my Sunday bake. You're excellent.
Your videos on bread are nothing short of extraordinary, not to mention the top quality information shared. Seriously impressed :) Thanks for making these videos
For me, you have baked THE BEST UA-cam sourdough bread technique and tutorial video out there. So clear and concise AND totally changed my 3+ years sourdough game. Thank you. 🙏
Today I made my first loaf of sourdough by following your recipe and technique. It came out beautifully! Thank you for your thoughtful and informative video
Thanks Kristen. They always say bakers have strong hands because of how much they have to beat up dough. Your process shows gentle folds and you have some of the best sour dough i have ever seen. Cheers 🍻 your a pro.
I have viewed about a hundred bread videos, this is one of the absolute best! The demonstration and narrative is excellent! I cannot wait to try this! Thank you!
This is probably the best tutorial out there. i saw hundreds so far. This goes through all process of high hydration dough, and explains how and why. Let's see my results. I am baking tomorrow morning!!!!
Thank you for this video. I have learned so much from you and it's because you explain each step so so very well and also the fact that I can see you preform the actual steps has helped me be a better sourdough baker. Please continue to talk us through your fantastic videos.
I’ve been baking breads at home regularly since the late 80s and sourdough since the mid-90s. Your method is elegantly simple. I love it. I baked two beautiful 100% WW sourdough batards today using your method. Thanks for the excellent video!
Best video on SD bread making! Instructions are clear and process well explained. Would love to get open crumb and oven spring like yours! Thanks for sharing
Kristen, I have been baking this bread over and over again for about a month. The results have been phenomenal! My breads are springing like baskets balls. Your batard shaping has made all the difference. Please continue to share more videos. Your voice overs are excellent!
I'd made other kinds of breads over the decades, and they pretty much always came out nicely. But this year was the first time I tried my hand at a high-hydration sourdough, and it made me feel like I had never made bread in my life. Until I tried your method, I had been 0 for 4 with other people's methods - and only one of those even made it into the oven (and the results were dense and ugly). But your method was so thorough and helpful, my first loaf using your method was finally successful - great texture, flavor, and crust. A little uneven crumb, but it was soft and chewy without being dense in the least. I didn't really understand the coil fold at first, so I think I'll have better results building strength next time earlier in the bulk, but at the moment I'm just so thrilled and relieved to have finally produced a decent loaf, thanks to your guidance. I'm so happy I found your tutorial - thank you!
My dear, this is a near perfect instructional video on the perfect loaf of sourdough bread. Great job!! I'm a professional baker, making sourdough everyday, and I learned a few new things from your video. Keep up the good work. Also, are you on the "perfect sourdough" group on FB? I'll be sharing your video as often as I can. Good job!
Awesome to hear! Thank you for your encouragement and support... I'm most grateful! I am on Perfect Sourdough (a wonderful group!!), though I do not use Facebook much anymore. I'm all about Instagram nowadays 😃
By a mile, the very BEST demonstration I have seen on how to achieve a beautiful sourdough loaf with an open crumb. Excellent work! Succinct instructions.
While I greatly enjoyed this video, I am smiling at the idea that it is a "basic" method. It seems to me a rather elaborate and time consuming method, even though the results look excellent. If this method is "basic" I have no idea what an "advanced" method would be? :-)
My wife's nephew owns a bakery in France. I can't believe he spends so much time making his sourdough loaves. I must ask him what he does. I am sure this is wonderful though of course.
@@johnl4084 Tend to put many faith in a French baker...4 years training and working in a major Loire bakery before going out on his own...+ he is family!
This is my first time baking sourdough bread, I followed your tutorial on creating a starter and all the way through to the final bake and the result was really wonderful and somewhat surprising because I didn’t think it would turn out so well. You’re a great teacher, thank you.
The first time I tried baking sourdough bread the result was really great, but since then I’ve had a go a few more times and I can’t seem to develop a nice ear like the first time. What am I doing wrong?
I love this video! I began my sourdough journey with a class in San Francisco, then explored the slightly different Tartine method, but can't wait to try this recipe and method! Your results look stellar, and the explanations of exactly what's going on with the dough are so timely for me in my learning process. Thank you for making this video, I just purchased the pdf to make it easier for me and to give you a little support -- I appreciate the time and effort you have put into this!
Thank You Kristen. This is what I like to call technology . I tried the lamination extensibility thing . I was so excited that I had to get my girlfriend to watch me perform it, no seriously, and it worked. And the dimpling , oh the dimpling works nicely too. All your technics , are technology to me. Thank you.
This recipe is very impressive! Incorporating the levain. A completely new technique for me! I see so much love in your hand and i love your tender voice! As a German that learnt Oxford English at school so many years ago I can understand every wonderful word coming from your mouth. The wonderful British baking instructor speaks such a lot, but I can't understand a half of all. Greetings and thanks from Lake Constance!
Thanks for sharing your method and for the great video. Unfortunately, this method for me resulted in a complete disaster 😅 The dough was super sticky and it was impossible to handle. I attempted to cook it anyway and it ended up being burnt on the outside and raw on the inside. I tried again, lowering the hydration to 70% and it was better. I tried a third time with a 60% hydration and the result was even better. With this water percentage the dough wasn't sticky, I could fold it nicely and the bread was thoroughly cooked with a good rise in volume! The thing to keep in mind is that every flour is different. What might work with 80% hydration using a particular flour might not work with another flour, because each flour is able to absorb a certain maximum amount of water. More precisely, one should look for specifications called W and P/L. So for everyone attempting this recipe, you need to know what is the maximum amount of water that the flour you are normally using is able to take and modify the recipe accordingly. If you watched the video of @Foodgeek trying to replicate this recipe, you can notice that he also had troubles with the sticky dough because his flour is different. Consider that if you get the wrong amount of water (too much), you will need to wet your hands more in order to handle the dough, which makes the dough even more hydrated, which means it will be even more sticky, which will require more wet hands to handle and so on, like a snake that eats its own tail. So I advise starting with a low hydration and adjust it later little by little. Another consideration about the great amount of time/work needed to perform this recipe: I think you can skip autolyse and add the salt at the beginning and you will still get the same result, saving some valuable time. The real advantage that I noticed using this method is the lamination and the stretch and fold. With the addition of these two techniques my bread springed much more than before. By the way, lamination is so fun to do! Happy baking everyone!
I've learned that you're quite correct on several counts. You can be rather flexible with your timing, without drastically affecting the quality of the bread - especially since flours can be so different. However, I'm certain that you can achieve near-100% hydration if you're using a fresh, high-protein flour. (Using whole wheat white flour doesn't hurt, either.)
I am really new at this. I have watched many other videos and this one stands out. You seem to do it effortlessly. I tried to do it and have proved that I need lots of practice. Changes I had to make were final proofing in a bowl (no banneton) and 8 hours refrigerator time. I didn't get good oven rise but got some holes in my crumb. My bread is edible but seems a bit dense. I am using a good starter that is 6 weeks old and is fed with rye, organic wheat and all purpose, unbleached flour as on hand qty is available. Always rye though. Anyway thank you for sharing your knowledge. Wish I could send you a pic of my bread. Thanks, Brian
Hello Brian! Thanks for the feedback! Great that you're adapting the recipe to work in your own kitchen. Have you seen my recent post on starter care/levain building? It takes time to really develop a sense of the dough - took me years (but I know people have gotten the hang of things much faster than I did). Take your time, enjoy the journey! Thanks again for your support, and happy baking! :)
Thankyou for generously sharing your method of getting an open crumb, i've been to so many classes all over the world and ive only managed to achieve 'open crumb ' that im happy with, only after watching your video... im definitely getting all your pdf 🤓
Still a fairly new sourdough newbie here and have been producing some lovely Sourdough loaves but the ultimate goal is to get to that open crumb type of loaf. My mother prefers an open crumb loaf to my slightly more dense versions (which is super tasty!) looking forward to testing it today. I am currently building my levain. :)
I have watched so many tutorials on how to bake sourdough bread and yours by far is the best, which is clear, thorough, and informative from the start to finish. There are many good tutorials cover the same topic but not to the extent that you have. BRAVO to your excellent tutorial and beautiful bread. I have clicked subscribe, and I will definitely check out your other tutorials and will try your method once I have the starter ready. Thank you. from a sourdough starter beginner.
Man, you've done an excellent job with this tutorial. I'm very interested in bread baking, have check out a lot of You Tubers, I really like your style.
This is a great instructional video. You mention taking the temperature of the dough during the folding process; however, you didn't note what you would do differently (or why) if the temperature was different from the 75 degrees you noted. Can you please explain? Thanks for sharing!
Haha great question! I would move to a slightly cooler spot, like my dining room, if the temp was a bit high. Or move somewhere warmer if the temp was a little cold. Or I could just plan to shorten or lengthen the bulk period accordingly 💗 If my final loaf looked over or under fermented I'd have notes telling me my temp and bulk length which I can use in subsequent bakes to get the ferment just right ❤️ hope this helps!
Thank you for all your tips and tricks! I am brand new to sourdough baking and have just used your method to make my 5th and 6th loaves. I am delighted with the results - your video was fabulous. Thanks again..
These videos are SO informative. Much better than a lot of the pro sites that just gloss over some of your tips. I wish I had found these videos when I first started baking sourdough - excited to try out your tips!
I watched this early in my sourdough adventure and watching again now I picked up so much more. Thank you for being so thorough and detailed. I’ll be watching again after another couple of dozen loaves 🙃
My New Year's Resolution was to start baking bread, so I decided to start with sourdough. I have been watching every video I can find on UA-cam, I have my starter developed, and even tried making a loaf yesterday the results were pretty disastrous, as I expected. I was so glad to find your video today, I'm ready to give it another try probably tomorrow. This really made me feel more comfortable with the entire process. Very helpful, thank you. Update: I'm thinking the Bread Flour I am using is the problem, got my King Arthur's Bread and Whole Wheat today, trying again tomorrow. - I have watched this video at least a dozen times, and taking notes. Feeling a LOT more confident this time. (The first one was like a brick...except probably less tasty, lol)
Micki DaWop I think this video one of the best I’ve watched. A wonderful set of videos that are upbeat and fun to watch are - Bake With Jack. His attitude is top notch and will keep you plugging along through failures. Did me anyway.
I love that you explain what your manipulation of the dough is doing for the bread. That’s better than any sourdough video I’ve seen. I can’t wait to try your process for my next loaf.
Your video is a fantastic masterclass with easy following of the steps due to a wonderful presentation. Thank you. I have a question that I’m having trouble finding the answer to - as it’s vague and usually in videos it’s in the “that’s just right” category. What tells you that the bulk proof is complete in general? You mention in the video that the dough will require an additional 60-90mins for the proof to complete. Is it a timing thing for a particular hydration? Or is the dough in a certain state (puffy having risen by 50%). I reviewed your comments in the vid again - and you do explain it clearly, but I wonder if you have any general thoughts on what makes a successful bulk proof and how important it is to get right? It really comes down to the details once you get deeper into this addictive pastime! Many thanks again.
Recipe worked first time and resisted my assaults. Dough was so wet and sticky even with wet fingers. After 4 bulk, coil folds I added bread flour. Dough lost strength and went flaccid. Did 8 folds total, added flour, shaped by kneading and folding on counter. I gave up, put it in a round banneton, and refrigerated overnight. Next morning it seemed the same, but I went ahead and baked it in a Dutch oven as in the DO video on FullProofBaking. Forgot to slash it. Bread gave good (not great oven spring). Loaf tastes excellent, light airy crumb, excellent sour flavor, and chewy crust. Exactly what I have not been able to achieve by many earlier attemps. Am confident I can improve lamination with practice and am eager to continue. 80% hydration, lamination, and coil folds in the glass baking dish are of chief importance, in my opinion. Thank you, Kirsten. By the way I went to McPherson grade school and come from the old Ravenswood neighborhood--Damen and Lawrence. Best regards, Jeff
I love, love, love this recipe! The delicious open crumb results are so worth the TLC time it takes to make it and the $5.00 transcript! Thank you for sharing!
Just made a boule following your video and went with the higher hydration percentages 82% and it came out perfect.. Thank you so much for this great detailed instructional......
i see it's been 2 years since my last comment! I had to watch it again just because of your baking artistry. I've watch most of your videos by now and a good review was just what I needed. It is now obvious that you have a science and research back ground.
Thank you SO much for this video! I posted my first go 'round on a sourdough FB group and gave you a big shout out. My loaf was beautiful! AND HUGE! Now I am literally about to laminate with a whole grain, whole wheat (very excited!), and would love to know the best point at which to divide the dough into smaller loaves. At shaping? Please let me know!
Hi Kristin, I just baked my loaf following your video. The result is absolutely amazing! Best loaf I’ve ever made and nobody could believe I made it! My previous loaves (following Tartine basic country loaf) has been OK but not great. I normally would have a very slack dough coming out of bulk fermentation. Then I’ll be wrestling with a wet slug trying to shape it, which I’m sure did it no good. By following your video and looking out for things you pointed out, especially to decide on many coil folds to do depending on state of my own dough really helped. I did have to do two more than you. Seeing what your dough looks like at each step helped me a lot to see what it should look like. Absolutely amazing difference. Thank you so much! I’ll be watching your other videos too!
Baking videos, I watched many of them by the best and not so, but by far this was the best of them all, the crumbs made my stomach growl, I eat one meal every 48 hours, I am in my 30th hour, your loaf is great looking I smelled the aroma, some good olive oil little bit of salt in it, your loaf to dip OH is magic, I wonder what 53 CRAZY A**HOLES give a thumbs down for? This is a master peace start to finish, great video, great sound, great instruction and great loaf, firm even thickness crust, one color all around, no burns, no shape deforming, lovely crumb, some people are real sick and jealous, thank you for a great creation. I will share it with every one I know.
Great teacher, learned allot. So many diff variations out there & most are hard to watch as they either repeat themselves or try to joke around which can be a turnoff when you are trying to learn a process. Thank you, thank you!
I'm watching this during the 2020 coronavirus pandemic. The background music reminded me of that movie Contagion. My heart is racing. Not cool, man!😂 Otherwise, great video, thanks! ; )
I followed your recipe, and WOW! My bread turned out the best it has ever been. I wasn't sure if it would turn out because I totally skipped over the 1.5--2hr bulk rise near the end. My dough was consistently at 80F and I was worried about over proofing. (That, and it was 10pm and I wanted to get to bed!) I lowered my refrigerator temps to 38F for the overnight proof, and popped the dough in the preheated dutch oven straight from the fridge in the morning. I doubled your recipe, and both loaves turned out spectacular. Thank you for this brilliant video!!!
Hi - I've tried your method and it worked perfectly! Beautiful open crumb and caramelisation. Really impressed! The loaf was finished off too quickly though (too delicious), so I was hoping to double-up the recipe and make two loaves. What's your recommended strategy? In other methods, I generally double the ingredients and divide the dough in two just before pre-shaping.
Great to hear! I double up all the time - I divide just before the lamination stage (early on in the bulk) and bulk separately so I can build up the structure/shape of my doughs to skip the pre-shape stage. But you can cut your bulk a little short, divide your single dough mass and give a gentle pre-shaping. Let the dough rest 30-45 min or so and then final shape. Whatever you prefer!
Had success on the fourth attempt. Not 100% there yet but enjoying the struggle. Reading Trevor Wilson's book helped tremendously as well. Thanks for this video!
Ni, Thank you for this video. I've been baking sourdough for just over a year and got nice loaves. Not be open holes like you but great bread for my family. Somehow lately I got into a funk and just couldn't get it right. You explained everything so well that even though I didn't follow the steps religiously I got a lovely loaf that I'm really happy with. I picked up a lot of tips from this video. Thank you so much.
O.k...I watched this video and commented, but...I have since rewatched a half dozen times. The timbre, tone and cadence of your voice is so compelling it is nearly hypnotic. Whether cultivated or a natural gift, your ability to teach and effectively convey a message is quite remarkable...and your mastery of breadmaking processes for one so young leaves me speechless. Lamination?? In all the years I have pursued this art of breadcraft, and in all the books I have sought out and studied it, I have rarely seen this technique even mentioned...yet here you are incorporating it into a tutorial and demonstrating it with very skilled hands. PLEASE consider spoken instruction in your future videos, as you did in this one. Your "silent" videos are also very well done, but this one....BRAVO dear lady...this is just an utterly superb and comprehensive guide for anyone who loves breadmaking!
Stephen, this is just the most encouraging comment ever. Thank you so much for all your kind words and your very helpful feedback. I will definitely use sound in all my videos now - it turns out it's actually easier than adding in all those captions :) Happy baking to you!!
@@FullProofBaking I have to agree with Stephen - this was a phenomenal video! Your voice is really clear and easy to understand, and you describe every step of the process, and the reason for what you do so very well! I would easily pay you 15-20 $ for that loaf 😍 🤤 all the best to you - and yes, I will subscribe! Already have subscribed at Instagram😉
@@Gyseli Thank you thank you!! :)
Yes! She is the best teacher of bread I've ever seen. Thank you for changing my family's life, with actual good bread.
@@FullProofBaking same here, I lost a count how many times I watched this video, just magical ....
Great tutorial, I especially enjoyed the feelings of impending doom triggered by the music.
Omg.... lol
@@FullProofBaking I felt like I was watching John Carpenter's The Thing....pretty certain Ennio Morricone uses this same type feeling. ua-cam.com/video/meU2gAU7Xss/v-deo.html
Exactly!
Haha 😂
I loved the video so much but my wife made me shut it off because the low drumming was giving her the worst headache!
I'm a qualified baker with over 30 years experience and your technique is fantastic. What a beautiful loaf of bread ❤👍
Thanks so much for the kind feedback :)
all bakers, the shower cap is a great re reuseable option! People seem to use so much single use plastic prepping and baking bread. Thanks for modelling this little trick too. Great video
Thanks for your feedback!
Thanks for this! I used the free shower caps they give out at hotels 👌🏻
I just cover my bowl with a plate 👍
I use the bees wax paper!
I have struggled with sourdough these last 6 months..and was getting really frustrated. I watched loads of videos and made progress but at a snail's pace. This video has made a huge difference. It is by far the best video out there. Clear and precise and doable instructions. Can't thank you enough. Will be watching all your videos!
Bravo. The absolute BEST bread baking video I have ever seen. To beginners watching this video pay attention to how the dough LOOKS at each step. This is so much more critical then exact weighing. Why? Because in the countless books that I have on bread baking there is very little talk of the effects of where you live on flour hydration. I have a second home in Puerto Vallarta Mexico and depending on the time of the year, flour can weigh 15% to 20% more due to the high humidity levels. Using the same proportions as I do at home produces pancake batter. So thank you SO much FPB for such an excellent video where we can actually almost feel the textures as you progress through your explanations.
You are incredibly kind to write! Thank you for this awesome feedback! :)
Funny you mentioned trying to bake bread in Puerto Vallarta. A week ago, I attempted baking in Oaxaca and although the dough was not quite pancake batter, it was quite wet. I usually like high hydration doughs but wasn’t expecting a wet dough this time around given the recipe. I baked a second loaf a couple of days after and held back a bit on the water. It was easier to handle. Always fun to try to bake bread in someone else’s kitchen where it feels like your very first time baking, especially when using a wood-fired oven of which you don’t know the exact temperature and characteristics.
Thank you for that feedback. I’ve been baking sourdough for about 6 months now and always my dough is so wet it is difficult to handle. I have altered recipes to adjust, but it is really good to know about the high humidity. BTW - I live on the North Cornwall Coast!
@@donatadereus7900 European wheat is also a softer wheat and absorbs less water than North American wheat.
I have been a home baker of just about every bread imaginable for the last 35 years, and the thrill of seeing the results of my effort come out of the oven is still as overwhelming as it was with my first loaf. But I must say, you handle that high hydration dough like a skilled surgeon wields a scalpel, or the fingers of a piano prodigy waltzes over the ivory keys. Your presentation is superb and I am delighted to have stumbled upon you channel! Looking forward to more of your videos.👍👍👍👍❤❤❤❤
Haha - thank you so much! 35 years!!! Wowza! You're right - lifting that lid and seeing your final loaf is the absolute best. But I believe I will be baking 35 years from now as well - it's just the most joyous, relaxing craft :)
This was one of the best instructional videos that I have seen. Your voice is soothing and calm and all of those steps seem doable. You are a natural instructor! Thank you.
I'm a relative newbie at sourdough - failed at several recent tries using other methods. Your videos are the only ones that explain WHY you do things. It's resulted in (2) excellent loaves of bread this week - my first excellent loaves. So many videos say "until the right consistency" or they seemingly randomly vary the ratios - leaving me wondering why they changed it. I watched you starter videos and it was the first time someone said, "Look at the growth, look at the fall, etc. and adjust acccordingly." It made so much sense at that point. I do have one question that I see in videos that hasn't been answered: Why do we need to take the temperature of the dough and record it? What's the purpose? Thank you in advance. Thank you for your excellent and thorough instruction.
yes! i wonder the same thing about taking the temperature during the stretch and fold stage.
and, i too, have all at every attempt of making bread.
i feel some things or some steps are missing or i don't understand some thing(s).
The lamination is the secret
the dough temp is one of the measurable factors controlling the rate of fermentation, which then influences the amt of time it takes to complete the bulk ferment on the counter.
if the dough temp is too high and you don't realize it, fermentation will happen much more quickly and you may unknowingly overproof your dough at this stage. this is important especially for those new to baking bread bc they may not see the visual clues at first. it's also a good system for tracking changes to see how adjustments impact your final product.
when I made this bread and followed this video's instructions, I appreciated how she noted the dough temp at each interval and then mentioned her bulk ferment stage lasted for approximately six hours at those temps. that info gave me milestones to look for when I was working with my dough.
king Arthur's website goes into the science of "desired dough temperature" and has a pretty decent breakdown of this if you're interested in learning more :)
After several weeks of total failure with sourdough on other recipes, I've had nice success with this. I credit that to the video that explains so much detail in depth. I do live in a very humid area so I always have to cut my water back by 20% and splash add as I go through the steps.
Kristen your method and this video is magic, I have been baking sourdough bread for 30 years I had followed many great bakers including Cyril Hitz, Jeffery Hammelman, Nancy Silverton and Trevor J Wilson, and while I have baked many delicious loaves I was never able to attain the coveted open crumb loaf. My bakes we're inconsistent, and sometimes discouraging. When I came upon your video I wasn't sure I wanted to continue baking, but I decided to try one more time. My first loaf following this video was beautiful mahogany Crust, open crumb and simply delicious. Yesterday I baked my sixth loaf, it was the most beautiful loaf I have ever seen much less baked myself, every Loaf I have baked from this recipe has been consistent. Your ability to teach is simply magic.
Absolutely wonderful to hear this! Thank you for the wonderful feedback and I'm very thrilled for you and your bakes 😊💗
Christen/Kristen....THANK YOU! THANK YOU! THANK YOU! I have been trying to get the perfect sourdough loaf for over a year with no success. I was close to giving up on it. My crust was too hard, too soft, not brown enough, texture was too dense, did not rise, etc. The first two loaves were not perfect, but I knew I was on the right track when I acheived an open crumb, a wonderful texture, and excellent taste with your perfectly understandable step by step instructions. The loaf I baked tonight would rival any San Fransisco sourdough. The only thing I did different, was to double the recipe for a larger loaf, bake in a dutch oven (preheating the oven and dutch oven exactly as you instructed), and I added a tiny bit of citric acid in with the salt. I have tried so many recipes, and variations of recipes and yours is THE one. You are my hero! Thank you again! To anyone considering her method, do it! You "might" need to tweak it a little for your part of the country due to your heat/cold/humidity, but this recipe will guarantee your success!
Hi Kristen!
I just wanted you to know that I followed your recipe to a 'T' and am very happy with the result!
I am one of the many who discovered baking as a pandemic hobby over the past two years. Of course, sourdough soon became a passion. I have made many loaves in that time, but wanted to change up my baking game just a bit to see if I could get some noticeable improvements in my bread. That's when I discovered your UA-cam video (having viewed many). Something about it just rang so true to me, I decided to give it a go. Before this, I rarely autolysed, or if I did it wasn't for more than an hour. I also only did a couple of stretch-and-folds. This time, I decided I would follow your recipe and see if I could tell a difference in my results. And sure enough, my first loaf turned out great! I got a nice ear, although not as big as I'd like. This, I think, was more due to my not having made a deep enough score in the dough, than anything else (scoring has been a challenge to me). But the oven spring - wow! Such a nice rounded loaf! I'll admit to having made any number of smaller, flatter loaves over the past 2 years. All tasted great, but didn't look like they should. But this loaf is beautiful to me! I'd leave a photo, if I could.
I also opted to pop for the 5$ PDF of the recipe, to get all the details written down. It's the first time I've done this, but for 5$ I figured, why not? I'm glad I did!
I will search your recipes to see if I can find a sourdough recipe where other ingredients, like my two favorite ingredients, jalapenos and cheddar, are added to the dough. I would love to see your recipe for something like that! While I love making jalapeno/cheddar bread, the loaves never seem to get the spring I would like. Or perhaps you have a formula/method for adding such ingredients to this recipe? If so, I'd love to read about it!
Nice video, great recipe, thank you!
Excellent tutorial, with really useful visual cues. The menacing background music makes you realize that, despite the near-perfect instructions, there’s a dimension of mystery and horror for newbie sourdough makers.
Seriously, the bread turned out great - and it's my first time. And I must invest in a shower cap pronto!
Of all the sourdough tutorials I've watched this one is for the books. Definetly recommended!
This totally transformed the bread ive been baking for months. The texture and crumb of the bread are wonderful. Great tutorial!
Loved the tutorial! Very thorough and great for beginners... like me!
You are an Angel sent from heaven to show me the path to open crumb,and good looking chunky bread.I agree with what other comments have said.I have watched alot of UA-cam videos trying to find a solution to my flat looking bread,and yours is the only one that solved my problem.I like your thorough method of explaining the process step by step.God bless,and keep making your excellent videos.
Thank you so much Andrew, for your support and the kind feedback. I'm thrilled for you that the videos can be helpful. Happy baking! :)
@@FullProofBaking Kristen your recipe and instructions worked so well for me,that my bread raised high,and exploded on the sides,do you think this was caused by me not scoring it deep enough? Thanks
@@Andrew-cj1bo Definitely could be from improper scoring - and also improper sealing of the seam during shaping. It may have also been a bit under-fermented. Next time try really sealing those edges, let the dough fully proof, and do a nice deep score to give the dough direction during the oven spring. Let me know how it goes!
btw, your tutorial is amazing. in 75 years this is my first attempt at baking bread. Your video is so complete and better than any I have watched. I have had my sourdough starter for 50 plus years and previously used it for Sunday morning pancakes. A successful loaf would make me so very happy.
Hi Sarah! Could you tell us more about your starter?! Like, best practices and what kind of jar or vessel do you keep it in, also what kind of flours it has liked/performed over time :) Thanks and I'm following along making my second sourdough loaf ever, this one is definitely going to turn out amazing.
@@apt5287 Just saw your question - sorry for the long delay. I keep my starter in a two cup straight sided glass container. If I am going to bake once a week, I usually just keep it in the pantry at room temperature. Over the years I have left it in the refrigerator for 6 to 8 months at a time with no feeding. When I want to use it, I pour the liquid off (which looks a bit disgusting), and add flour and water. It always comes back nice and bubbly, but for bread making, I would need to feed it every 12 hours for several days to get it nice and active. I use all purpose flour to feed the starter, but when I am making my levain for a loaf, I usually use half all purpose and half wheat.
This is the only sourdough recipe I’ve used that has come out perfect every single time!! Thankyou 😘
me too
Wow, wow ... this is almost one year that I've started to bake with sourdough basically on your chart and video which is one the best videos I've saved on my list. Now I am listening to Sourdough Podcast for the very first time and guess who is the guest? My first virtual teacher Kristen 🙏🏼🍞❤ Thank you so much Kristen.
Wow, finally a video that has no annoying music, or youtube personalities, or cringey editing. Just the basics, with no frills, perfect
I have watched countless videos on sourdough baking ! This, by far, is the best one. I have watched 3 times and now feel ready to try baking. Thank you for this great, easy to understand, video. 🇨🇦
Thank you for getting to the bloody point! So many sourdough vids yammer on endlessly; one woman has 5 30-minute vids to do what should have been done in one 8 minute video. Glad YOU know how to get to the point.
Hi christine ,I know people compliments you ,because you hold a position in tutorial home baking ,although northwest sourdough INTRODUCE my interest, I even bought a roasting pot to use like them and you do too but I ended up more with everything else but the pot.However you boost up my baking .From a severe nervous breakdown from over work stress and being single it flared up my weak low back pain I had a foot drop and restrained at home to discover in my healing process, changing my diet is the ultimate healing ,which lead me to learn home bake I constantly failed at gluten free bread until I was recommended by YOU TUBE SOURDOUGH BAKING. IT DREW MY CURIOSITY, for I'm west African and the concept of fermentating flour seemed familiar, the rest is HISTORY. FEEL VERY PROUD AND GRATEFUL WHEN READING THIS ,THANK YOU FOR THOROUGHNESS AND PATIENCE, because I do RELIGIOUS TUTORING ,I CONNECTED TO YOUR VIDEOS ,GOOD PROGRESS.MY BAKING AND STRONG STARTER HAS TREMENDOUSLY IMPROVED. 😊🙏👏.TAKE CARE NOW.
I've made this exact recipte a dozen times now. I love the results. I add garlic, rosemary and sometimes kalamata olives during the lamination stage.
This sourdough method has changed my life! Using these techniques the loafs always gets beautiful crumbs! =) Thanks for sharing with us.
We should never complain about how expensive real sourdough bread is. This is a lot of work!
Bakeries use machinery
not really, just take time to make 1... but the real work y maybe 1 hour total... rest of it is just waiting.
i make 2 every week just for the family but i think i could make 50 if i have the elementes at te same time.
even this kind of product could be made on a factory, just need to adapt the process...
it will be more expensive that the regular bread just becouse you need a place to storage the product while levening.
hand craft product always will be more expensive but not necesarlly better... its all about productivity
@@crocusinmaymay2835 A dough mixer.
Any other machines won't really work with such doughs.
First, machines to form a breads aren't designed for high hydration doughs, it will most likely simply not work and leave a whole mess in there. Same goes for machines that devide doughs.
And even if that worked fine, they would most likely almost completely degas the dough.
Not suitable as well.
Lower hydrated doughs on the other hand would work, especially if you are looking for a more fine, even crumb. Wich is in general also easier to produce.
Plus it also depends on the bakery and equipment. I do work as a baker, I am working all alone and the only tools I have is a nice and big Mixer and a dough devider for bread rolls.
@@crocusinmaymay2835 Not all bakeries use machinery. If so, product is not a "real" sourdough bread. Baking bread is all about feeling the dough, which cannot be achieved thru use of machine.
@@maequicho If you're using a natural ferment rather than yeast, then you're already making a "real" sourdough bread. With or without the aid of machinery. Also, I've no idea what "thru" is? Did you mean to write: through ?
I am a new baker. I tried to bake sour dough bread and followed your U tube Video. My bread came out with with beautiful oven spring and nice crumb.
You are amazing baker.
Your instructions are very clear and perfect
I am so happy I can make sour dough bread now.
I also made sour dough starter with your instructions.
You are the best.
Very thoughtful to write in with such kind feedback. Thank you, and happy baking!
Greatest instructional video i´ve ever seen on how to make sourdough bread, EVER!! Massive well done!
Kristen, I've been baking sourdough according to the Tartine method for years, but over time, I've been seeing my oven spring decrease and my crumb become increasingly dense. After trying to correct my problems, I finally gave up and tried your method. I can only say that the oven spring I achieved using your method was amazingly huge, and the crumb was very open and beautiful. I am so thankful for your video, because a sourdough baker who has lost his mojo is not a happy person! Thank you!
Definitely the best starter video I have ever seen (and I have seen a lot). And Kristen is speaking so clear and easy to understand that also a german baking enthusiast will understand every word. Thank you so much, Kristen!
I'm so thrilled to hear this! Thank you for the fantastic feedback! :)
At first I thought I was listening to a Tasty video. Her inflection and voice reminded me of the female narrator of their videos.
@@mineralmax :)
I am German speaking as well and I can subscribe Hanno's comment. Great video and a recipe that works (prepared it two days ago)!
Yes! instagram.com/p/Btng1epBqgr/?igshid=59h3zbxnraie
After making the Tartine country loaf for about a year, I decided to follow your incredible video/recipe. Thanks to you I just baked up my most open crumb, delicious loaf. Thanks so much!
I've been watching every sourdough tutorial on UA-cam that I can find. Your series puts it all together so well. I didn't quite get the idea of a mature starter and the feeding schedule to develop the starter to be ready for the bake. I tried to rush it and it just didn't have the spring yet. I have three kilos of dough ready for final shaping now. I had done machine kneading for so long, I couldn't quite let myself go for the long autolyse and fold process. Have to confess I had to let go of the sticky hand phobia. Your method is super. Just a little sticky mix for the autolyse and then the incorporation of the levain. The rest of the turns and folds no sticky! Six preshaped for baguettes that I am going to bake off tonight without an overnight proof and two shaped for boules to bake in the morning. Thanks for such a clear video with no distractions!
Thrilled to read this feedback! Thank you!
Thanks for you clear recipe and videos. I considered myself an intermediate sourdough baker in that I could always make a good loaf, but I wasn't getting an open enough crumb. Your instructions took me up to a higher level.
Very detailed instruction! One of the best! I just made one sourdough following your instruction! I used an iron cast and it worked nicely! Loved those big air pockets. Thanks a lot!😍
I too have been baking for 30 + years. pastry and breads. Happened across this. VERY well done. Ditto Aaron Mastropaolo's comments.
You have a super angelic voice that is clear and crisp. You make a wonderful teacher besides being a great baker! What an inspiration! 👏
Haha thank you so much! Glad the video can be useful to you!
Kristen (sp. ?), I am mesmerized by the tone and timing of your vocal instructions. Your hands have also been blessed with a precision that I can only attribute to remarkable patience and repetition. I am inspired by your calm demeanor. Many thanks for your expertise.
THIS is how you do a step-by-step video. Well done!
I have watched at least five other bakers making sour dough on youtube. This is one has the best explanation of why you do certain steps, the range of variety in the steps and why you would resort to them. Excellent how-to video. Makes me want to try the process yet again.
One of the best sourdough instruction video on UA-cam; maybe the best looking bread as well!
Great job & thank you for sharing your tips.
Very very kind of you - thanks for your support :)
Out of the many many sourdough videos I've watched you are now my go to instructor for making the perfect loaf. Thank you. Right now waiting for my levain to develop for my Sunday bake. You're excellent.
Your videos on bread are nothing short of extraordinary, not to mention the top quality information shared. Seriously impressed :) Thanks for making these videos
For me, you have baked THE BEST UA-cam sourdough bread technique and tutorial video out there. So clear and concise AND totally changed my 3+ years sourdough game. Thank you. 🙏
Today I made my first loaf of sourdough by following your recipe and technique. It came out beautifully! Thank you for your thoughtful and informative video
Thanks Kristen. They always say bakers have strong hands because of how much they have to beat up dough. Your process shows gentle folds and you have some of the best sour dough i have ever seen. Cheers 🍻 your a pro.
I have viewed about a hundred bread videos, this is one of the absolute best! The demonstration and narrative is excellent! I cannot wait to try this! Thank you!
Sharon, I am so grateful for your kind feedback. Thank you so very much! Happy baking to you!!
This is probably the best tutorial out there. i saw hundreds so far.
This goes through all process of high hydration dough, and explains how and why. Let's see my results. I am baking tomorrow morning!!!!
Thank you for this video. I have learned so much from you and it's because you explain each step so so very well and also the fact that I can see you preform the actual steps has helped me be a better sourdough baker. Please continue to talk us through your fantastic videos.
Aw this is so wonderful to hear! Thanks so much, Sandra, for the wonderful feedback! Happy baking to you!
I’ve been baking breads at home regularly since the late 80s and sourdough since the mid-90s. Your method is elegantly simple. I love it. I baked two beautiful 100% WW sourdough batards today using your method. Thanks for the excellent video!
Best video on SD bread making! Instructions are clear and process well explained. Would love to get open crumb and oven spring like yours! Thanks for sharing
Kristen, I have been baking this bread over and over again for about a month. The results have been phenomenal! My breads are springing like baskets balls. Your batard shaping has made all the difference. Please continue to share more videos. Your voice overs are excellent!
Haha thanks so much Dan!! :)
you are amazing! I can't believe you even wear your wedding ring while doing all these hand mixing steps!!!
I'd made other kinds of breads over the decades, and they pretty much always came out nicely. But this year was the first time I tried my hand at a high-hydration sourdough, and it made me feel like I had never made bread in my life. Until I tried your method, I had been 0 for 4 with other people's methods - and only one of those even made it into the oven (and the results were dense and ugly). But your method was so thorough and helpful, my first loaf using your method was finally successful - great texture, flavor, and crust. A little uneven crumb, but it was soft and chewy without being dense in the least. I didn't really understand the coil fold at first, so I think I'll have better results building strength next time earlier in the bulk, but at the moment I'm just so thrilled and relieved to have finally produced a decent loaf, thanks to your guidance. I'm so happy I found your tutorial - thank you!
My dear, this is a near perfect instructional video on the perfect loaf of sourdough bread. Great job!! I'm a professional baker, making sourdough everyday, and I learned a few new things from your video. Keep up the good work. Also, are you on the "perfect sourdough" group on FB? I'll be sharing your video as often as I can. Good job!
Awesome to hear! Thank you for your encouragement and support... I'm most grateful! I am on Perfect Sourdough (a wonderful group!!), though I do not use Facebook much anymore. I'm all about Instagram nowadays 😃
.... it is perfect
Guys, I m new baker from Thailand. Thank you so much for the best video. I also in FB SD group.
I couldn’t agree more. Unbelievable explanation on a very informative video.
Yug
By a mile, the very BEST demonstration I have seen on how to achieve a beautiful sourdough loaf with an open crumb. Excellent work! Succinct instructions.
While I greatly enjoyed this video, I am smiling at the idea that it is a "basic" method. It seems to me a rather elaborate and time consuming method, even though the results look excellent. If this method is "basic" I have no idea what an "advanced" method would be? :-)
My wife's nephew owns a bakery in France. I can't believe he spends so much time making his sourdough loaves. I must ask him what he does. I am sure this is wonderful though of course.
Higher hydration. But she is the best!
totally agree with your comment.
@@johnl4084 Tend to put many faith in a French baker...4 years training and working in a major Loire bakery before going out on his own...+ he is family!
Right? I have a starter..my work into my bread is 90% less than this..and it comes out about the same..taking this VERY seriously.
This is my first time baking sourdough bread, I followed your tutorial on creating a starter and all the way through to the final bake and the result was really wonderful and somewhat surprising because I didn’t think it would turn out so well. You’re a great teacher, thank you.
The first time I tried baking sourdough bread the result was really great, but since then I’ve had a go a few more times and I can’t seem to develop a nice ear like the first time. What am I doing wrong?
I love this video! I began my sourdough journey with a class in San Francisco, then explored the slightly different Tartine method, but can't wait to try this recipe and method! Your results look stellar, and the explanations of exactly what's going on with the dough are so timely for me in my learning process. Thank you for making this video, I just purchased the pdf to make it easier for me and to give you a little support -- I appreciate the time and effort you have put into this!
Where can i find the recipe
I watched the video but didnt see the recipe
Thank You Kristen. This is what I like to call technology . I tried the lamination extensibility thing . I was so excited that I had to get my girlfriend to watch me perform it, no seriously, and it worked. And the dimpling , oh the dimpling works nicely too. All your technics , are technology to me. Thank you.
the background music makes it feel like im being briefed before a mission. a mission to bake
It's making the subwoofer on my studio monitors rumble the windows.
Maybe she has a thing for being kidnapped by Trible natives or something ...
I was watching this with headphones on and thought something was wrong with my heart rate.
I thought I left the timer on my oven on!
That was music? I had to turn off the sound because it sounded like some machine going off in the background.
This recipe is very impressive!
Incorporating the levain. A completely new technique for me!
I see so much love in your hand and i love your tender voice! As a German that learnt Oxford English at school so many years ago I can understand every wonderful word coming from your mouth. The wonderful British baking instructor speaks such a lot, but I can't understand a half of all.
Greetings and thanks from Lake Constance!
Thanks for sharing your method and for the great video.
Unfortunately, this method for me resulted in a complete disaster 😅
The dough was super sticky and it was impossible to handle. I attempted to cook it anyway and it ended up being burnt on the outside and raw on the inside.
I tried again, lowering the hydration to 70% and it was better. I tried a third time with a 60% hydration and the result was even better. With this water percentage the dough wasn't sticky, I could fold it nicely and the bread was thoroughly cooked with a good rise in volume!
The thing to keep in mind is that every flour is different. What might work with 80% hydration using a particular flour might not work with another flour, because each flour is able to absorb a certain maximum amount of water. More precisely, one should look for specifications called W and P/L.
So for everyone attempting this recipe, you need to know what is the maximum amount of water that the flour you are normally using is able to take and modify the recipe accordingly.
If you watched the video of @Foodgeek trying to replicate this recipe, you can notice that he also had troubles with the sticky dough because his flour is different.
Consider that if you get the wrong amount of water (too much), you will need to wet your hands more in order to handle the dough, which makes the dough even more hydrated, which means it will be even more sticky, which will require more wet hands to handle and so on, like a snake that eats its own tail. So I advise starting with a low hydration and adjust it later little by little.
Another consideration about the great amount of time/work needed to perform this recipe: I think you can skip autolyse and add the salt at the beginning and you will still get the same result, saving some valuable time.
The real advantage that I noticed using this method is the lamination and the stretch and fold. With the addition of these two techniques my bread springed much more than before. By the way, lamination is so fun to do!
Happy baking everyone!
I've learned that you're quite correct on several counts. You can be rather flexible with your timing, without drastically affecting the quality of the bread - especially since flours can be so different. However, I'm certain that you can achieve near-100% hydration if you're using a fresh, high-protein flour. (Using whole wheat white flour doesn't hurt, either.)
I am really new at this. I have watched many other videos and this one stands out. You seem to do it effortlessly. I tried to do it and have proved that I need lots of practice. Changes I had to make were final proofing in a bowl (no banneton) and 8 hours refrigerator time. I didn't get good oven rise but got some holes in my crumb. My bread is edible but seems a bit dense. I am using a good starter that is 6 weeks old and is fed with rye, organic wheat and all purpose, unbleached flour as on hand qty is available. Always rye though. Anyway thank you for sharing your knowledge. Wish I could send you a pic of my bread. Thanks, Brian
Hello Brian! Thanks for the feedback! Great that you're adapting the recipe to work in your own kitchen. Have you seen my recent post on starter care/levain building? It takes time to really develop a sense of the dough - took me years (but I know people have gotten the hang of things much faster than I did). Take your time, enjoy the journey! Thanks again for your support, and happy baking! :)
I had never seen the oven set up before, thank you for that, this will definately go a long way to improving my baking
Thankyou for generously sharing your method of getting an open crumb, i've been to so many classes all over the world and ive only managed to achieve 'open crumb ' that im happy with, only after watching your video... im definitely getting all your pdf 🤓
Still a fairly new sourdough newbie here and have been producing some lovely Sourdough loaves but the ultimate goal is to get to that open crumb type of loaf. My mother prefers an open crumb loaf to my slightly more dense versions (which is super tasty!) looking forward to testing it today. I am currently building my levain. :)
I have watched so many tutorials on how to bake sourdough bread and yours by far is the best, which is clear, thorough, and informative from the start to finish. There are many good tutorials cover the same topic but not to the extent that you have. BRAVO to your excellent tutorial and beautiful bread. I have clicked subscribe, and I will definitely check out your other tutorials and will try your method once I have the starter ready. Thank you. from a sourdough starter beginner.
Man, you've done an excellent job with this tutorial. I'm very interested in bread baking, have check out a lot of You Tubers, I really like your style.
Only been cooking sourdough bread for a month. Your technique is extraordinary. Word.
This is a great instructional video. You mention taking the temperature of the dough during the folding process; however, you didn't note what you would do differently (or why) if the temperature was different from the 75 degrees you noted. Can you please explain? Thanks for sharing!
Haha great question! I would move to a slightly cooler spot, like my dining room, if the temp was a bit high. Or move somewhere warmer if the temp was a little cold. Or I could just plan to shorten or lengthen the bulk period accordingly 💗 If my final loaf looked over or under fermented I'd have notes telling me my temp and bulk length which I can use in subsequent bakes to get the ferment just right ❤️ hope this helps!
This is the most comprehensive, detaiked, and well-explained video I've seen so far on UA-cam. I cannot wait to try it! Thank you!
Your voice is very relaxing, you should read bedtime stories too!
Breadtime stores also!
Thank you for all your tips and tricks! I am brand new to sourdough baking and have just used your method to make my 5th and 6th loaves. I am delighted with the results - your video was fabulous. Thanks again..
This video is great! I appreciate the way you work your dough. Please choose a different background music though 😅
YES! It was a relief when the sound stopped..
These videos are SO informative. Much better than a lot of the pro sites that just gloss over some of your tips. I wish I had found these videos when I first started baking sourdough - excited to try out your tips!
I watched this early in my sourdough adventure and watching again now I picked up so much more. Thank you for being so thorough and detailed. I’ll be watching again after another couple of dozen loaves 🙃
My New Year's Resolution was to start baking bread, so I decided to start with sourdough. I have been watching every video I can find on UA-cam, I have my starter developed, and even tried making a loaf yesterday the results were pretty disastrous, as I expected. I was so glad to find your video today, I'm ready to give it another try probably tomorrow. This really made me feel more comfortable with the entire process. Very helpful, thank you.
Update: I'm thinking the Bread Flour I am using is the problem, got my King Arthur's Bread and Whole Wheat today, trying again tomorrow. - I have watched this video at least a dozen times, and taking notes. Feeling a LOT more confident this time. (The first one was like a brick...except probably less tasty, lol)
Micki DaWop I think this video one of the best I’ve watched. A wonderful set of videos that are upbeat and fun to watch are - Bake With Jack. His attitude is top notch and will keep you plugging along through failures. Did me anyway.
Idk how you keep your hands so dough free, but I'm jealous
Glue free hands, insane
I love that you explain what your manipulation of the dough is doing for the bread. That’s better than any sourdough video I’ve seen. I can’t wait to try your process for my next loaf.
Your video is a fantastic masterclass with easy following of the steps due to a wonderful presentation. Thank you.
I have a question that I’m having trouble finding the answer to - as it’s vague and usually in videos it’s in the “that’s just right” category.
What tells you that the bulk proof is complete in general? You mention in the video that the dough will require an additional 60-90mins for the proof to complete. Is it a timing thing for a particular hydration? Or is the dough in a certain state (puffy having risen by 50%).
I reviewed your comments in the vid again - and you do explain it clearly, but I wonder if you have any general thoughts on what makes a successful bulk proof and how important it is to get right?
It really comes down to the details once you get deeper into this addictive pastime! Many thanks again.
Recipe worked first time and resisted my assaults. Dough was so wet and sticky even with wet fingers. After 4 bulk, coil folds I added bread flour. Dough lost strength and went flaccid. Did 8 folds total, added flour, shaped by kneading and folding on counter. I gave up, put it in a round banneton, and refrigerated overnight. Next morning it seemed the same, but I went ahead and baked it in a Dutch oven as in the DO video on FullProofBaking. Forgot to slash it. Bread gave good (not great oven spring). Loaf tastes excellent, light airy crumb, excellent sour flavor, and chewy crust. Exactly what I have not been able to achieve by many earlier attemps. Am confident I can improve lamination with practice and am eager to continue. 80% hydration, lamination, and coil folds in the glass baking dish are of chief importance, in my opinion. Thank you, Kirsten. By the way I went to McPherson grade school and come from the old Ravenswood neighborhood--Damen and Lawrence. Best regards, Jeff
I love, love, love this recipe! The delicious open crumb results are so worth the TLC time it takes to make it and the $5.00 transcript! Thank you for sharing!
Just made a boule following your video and went with the higher hydration percentages 82% and it came out perfect.. Thank you so much for this great detailed instructional......
Holy smokes, I am surprised that loaf did not lift the lid off of my Dutch oven. I never would have imagined that much oven spring!
i see it's been 2 years since my last comment! I had to watch it again just because of your baking artistry. I've watch most of your videos by now and a good review was just what I needed. It is now obvious that you have a science and research back ground.
Thank you SO much for this video! I posted my first go 'round on a sourdough FB group and gave you a big shout out. My loaf was beautiful! AND HUGE! Now I am literally about to laminate with a whole grain, whole wheat (very excited!), and would love to know the best point at which to divide the dough into smaller loaves. At shaping? Please let me know!
Hi Kristin, I just baked my loaf following your video. The result is absolutely amazing! Best loaf I’ve ever made and nobody could believe I made it!
My previous loaves (following Tartine basic country loaf) has been OK but not great. I normally would have a very slack dough coming out of bulk fermentation. Then I’ll be wrestling with a wet slug trying to shape it, which I’m sure did it no good.
By following your video and looking out for things you pointed out, especially to decide on many coil folds to do depending on state of my own dough really helped. I did have to do two more than you. Seeing what your dough looks like at each step helped me a lot to see what it should look like.
Absolutely amazing difference. Thank you so much! I’ll be watching your other videos too!
Baking videos, I watched many of them by the best and not so, but by far this was the best of them all, the crumbs made my stomach growl, I eat one meal every 48 hours, I am in my 30th hour, your loaf is great looking I smelled the aroma, some good olive oil little bit of salt in it, your loaf to dip OH is magic, I wonder what 53 CRAZY A**HOLES give a thumbs down for? This is a master peace start to finish, great video, great sound, great instruction and great loaf, firm even thickness crust, one color all around, no burns, no shape deforming, lovely crumb, some people are real sick and jealous, thank you for a great creation. I will share it with every one I know.
So sweet of you - thank you thank you!! I'm very encouraged by comments like this one :)
Great teacher, learned allot. So many diff variations out there & most are hard to watch as they either repeat themselves or try to joke around which can be a turnoff when you are trying to learn a process. Thank you, thank you!
I'm watching this during the 2020 coronavirus pandemic. The background music reminded me of that movie Contagion. My heart is racing. Not cool, man!😂 Otherwise, great video, thanks! ; )
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I followed your recipe, and WOW! My bread turned out the best it has ever been. I wasn't sure if it would turn out because I totally skipped over the 1.5--2hr bulk rise near the end. My dough was consistently at 80F and I was worried about over proofing. (That, and it was 10pm and I wanted to get to bed!) I lowered my refrigerator temps to 38F for the overnight proof, and popped the dough in the preheated dutch oven straight from the fridge in the morning. I doubled your recipe, and both loaves turned out spectacular. Thank you for this brilliant video!!!
Hi - I've tried your method and it worked perfectly! Beautiful open crumb and caramelisation. Really impressed! The loaf was finished off too quickly though (too delicious), so I was hoping to double-up the recipe and make two loaves. What's your recommended strategy? In other methods, I generally double the ingredients and divide the dough in two just before pre-shaping.
Great to hear! I double up all the time - I divide just before the lamination stage (early on in the bulk) and bulk separately so I can build up the structure/shape of my doughs to skip the pre-shape stage. But you can cut your bulk a little short, divide your single dough mass and give a gentle pre-shaping. Let the dough rest 30-45 min or so and then final shape. Whatever you prefer!
One of the most helpful and thorough bread making videos I have seen to date. Thank you so much!
So glad to find you!
Thanks for your exellent presentations...🙏
Your new subscribers👏
Had success on the fourth attempt. Not 100% there yet but enjoying the struggle. Reading Trevor Wilson's book helped tremendously as well. Thanks for this video!
Crystal clear instructions, thank you :)
Awesome - so grateful for your feedback!
This is hands-down the best video I’ve seen on baking sourdough bread
almost had a heart attack with that oven spring
I gasped out loud
Heart attack-Yikes! I only got weak in the knees.
Ni, Thank you for this video. I've been baking sourdough for just over a year and got nice loaves. Not be open holes like you but great bread for my family. Somehow lately I got into a funk and just couldn't get it right. You explained everything so well that even though I didn't follow the steps religiously I got a lovely loaf that I'm really happy with. I picked up a lot of tips from this video. Thank you so much.
Wonderful to hear! Happy baking to you and your family! 💗🤗