born in Japan where staple food is predominantly white rice, I had never tasted sourdough bread before. watching this video, following the steps, baking and eating my first sourdough bread and I realized what I had thought a bread was something totally different. I've just finished a loaf and for the first time in my 35 years life I know how REAL BREAD taste like! hats off, Josh.
❤❤❤ my son, 23, is in Tokyo. He did his last year of university there and just started his first job. I have visited him 3 times and am AMAZED at the wonderful food, just so fresh and tasty.😊😊😊❤❤❤ The one thing he missed was my homemade bread, much like this. The last trip I sacrificed suitcase weight to bring him a small enameled iron pan like in this video. Durring my visit I made a sourdough starter over 12 days and then we made bread. 😊❤😊 He knew how to make the bread from home, but didn't know how to make a starter from scratch and keep it alive. He has many friends from university from all over the world from Slovenia to Indonesia and they all love his bread. 😊😊😊 I even had the chance to teach 6 of his friends how to make their own and share it on😊 we also made butter from homemade (much easier) It was one of the best cross-cultural and cross-generational experiences I could have had😊❤😊 Then the young 20 year olds taught me to make their favorite foods from home. 😊❤😊 THIS IS THE BEAUTY OF TRAVELING CLOSE TO THE GROUND ❤❤❤ We have created a WhatsApp chat group just to share recipes from our cultures, and now my kids friends have joined their parents who are my age and I've tried sooo many wonderful home cooed family recipes from so many corners of the world as well as made great friends 😊❤❤❤😊 Blessed by this shared experience ❤❤❤
Absolutely phenomenal. Never made a sourdough bread or starter in my life until now. I followed every detail, and the bread turned out better than I could have imagined. The bubbles are massive, and the crunch is amazing. The flavor is out of this world. Im eating sourdough toast as I write this. I’m so proud of myself for the quality, but I owe it to this video. If anyone is skeptical, try this! Follow it exactly and it will turn out perfectly. Thank you Joshua!
Yea it's awesome, you get this crusty, airy, incredibly flavorful loaf (2 loaves from this recipe) just from a few simple ingredients and an incredibly fascinating process. Plus, you can keep your starter forever, as long as you keep feeding it. So it's like a nearly self-sufficient infinite source of leavening.
Newbie bread maker here. Knew nothing about sourdough starter or the process of bread making. I followed this video and his starter video. My bread came out AMAZING. I watched this video a few times before actual baking day and I also wrote all instructions down. He makes it really easy and doable for a beginner to accomplish. I’m a full time mom and had my 2 year old with me while baking and it seriously came out incredible. I’m going to make more, it’s BEYOND rewarding making your own sourdough bread! This video is so well done I can’t rave about it enough! You will not be disappointed!! Thank you for putting this out there :)
Two weeks ago I created my starter...today I baked my first sourdough loaf, I only had to watch this video probably 20 times, (and Josh you're instructuons are VERY easy to follow) shit this process is incredibly intimidating. The loaf turned out perfect and I'm so excited to continue my sourdough adventures.
I agree! Not only did I watch the video over and over, I wrote out my own timeline, based on his, since I was bit stymied at first about the timing of the 3 folds at the beginning of the bulk fermentation stage. In the end it seemed to work out - my loaves will go into the oven in 30 minutes. Fingers crossed big time!
MsJay1282 The instructions are excellent, but the music is just loud enough that the brain can't retain the information. Hence having to watch this video so many times. Good for Josh as I'm sure videos watched repeatedly pays well for him, But a complete pain in the but for ones trying to retain the process sooner. The recipe is the best ever found on you tube for Sure. But it would've been nice not to feel stressed watching it. I give it an 8 out of 10 for all the distractions.
Here's the written recipe, to make it easier to follow: For the levain: In a glass bowl/jar, combine 45 g mature starter, 45 g whole wheat flour, 45 g unbleached ap flour, and 90 g room temp water; mix until homogeneous. Cover with a loose lid, plastic wrap, etc. and let ferment for 6 hours at 78 F, 26 C, or longer in your room is a little cooler. In the video he uses a fermentation station, I like to leave mine in the microwave or the oven with the light on. Thirty-ish mins before levain is done, start autolyse: In a large bowl, combine 500 g unbleached ap flour, 273 g unbleached bread flour, and 175 g whole wheat flour. Mix flours together, then add 660 g lukewarm water (90-95 F, 32-35 C) and mix by hand. Cover dough with plastic wrap or damp tea towel, then let sit 30 mins (aka rest of levain time) in the same warm place you have your levain (oven, microwave, fermentation station, etc.) Once time is up, sprinkle 18 g fine sea salt over autolyse dough, then add levain on top and spread across surface using damp hands. Wetting hands as necessary so the dough doesn’t stick, use your hands to combine dough with levain on top. Pick it up, squish it, pinch it, whatever you want until it’s fully combined. If prefered, you can do the rhubaud method and scoop and slap the dough in the bowl (hard to describe, just watch the video.) Cover bowl back up with plastic/damp tea towel, and place in warm spot to “bulk ferment” for 3 to 4 hours. 15 mins into your bulk ferment, “fold” dough by picking up edge of dough and stretching it into the middle, then turn bowl 90 degrees and repeat until you make it all the way around. Do this again 15 minutes later, and after that 30 minutes later, completing 3 total folds. Then let dough rest untouched for remaining time. After 3 to 4 hours, dough should look bubbly and grown in size. Carefully turn out onto unfloured counter, divide in half, then shape each half using hands or floured bench scraper into a smooth ball (or whatever shape you prefer :) Cover each ball with upside down bowl and rest 15 mins on counter, then uncover and sit 10 more mins. Flour proofing basket (banneton) or tea towel lined bowl and set aside. Flour top of one dough ball, then carefully flip over so it’s flour side down. Grab bottom of dough (closest to you) and pull/fold into center, then do the same with both sides and the top to make a smooth ball/loaf shape. Flip seam side down, then using pinky fingers drag dough towards you using the friction to smooth surface even more. Repeat with second dough ball. Gently transfer to floured basket/bowl, seam side up, and put in plastic bag/cover so they don’t dry out. Proof in fridge ovenight or at room temp for 6-ish hours? Just a guess, he recommends overnight. Bake Day! FINALLY! Place dutch oven in oven, then preheat to 500 F, 260 C for 1 hour. Once oven and dutch oven are hot, take bread out of fridge, dust surface with flour, and carefully dump loaf from bowl/basket into hot dutch oven. Score loaf using sharp knife/razor (don’t be afraid to make a deep cut!). Put lid on dutch oven and put back into hot oven. Bake at 500 F, 260 C with lids on for 20 mins, then reduce heat to 475 F, 246 C remove lids, and bake 30 more mins until dark brown, borderline burnt, them remove from oven. Enjoy!
Kayden James even prepared (I’ve watched 15-20 times in the past 8 months, I still left out a step (covering with bowls on the counter before stretching & refrigeration). 🤷🏼♀️
Patryk Matusiak the more we do it, the better we will get. My loaves were very good. Didn’t score the second one deep enough. Hopefully I’ll have the timing better for the next batch.
If you're using a dutch oven and don't want to risk burning your hands, turn the dough onto a big piece of baking parchment, pick up by parchment, and drop it straight into the pot, parchment and all.
I wish this video was around 2 years ago when I first started making sourdough bread! I think you would have saved me many failures. Your instructions are concise and your demonstration clear and easy to copy. AND I find you entertaining, which is a big plus! Thank you and keep teaching us how to bake!
Just made this bread and seriously can't stop smiling, ITS SO GOOD!! I always thought i disliked bread but this just blew my mom and myself away!! By far, the best bread I've ever tasted, thank you so much for this recipe. I've used only AP flour and worked out just fine.
@@screambluemurder101 I remember that I had to add some more flour to the bread mixture because it was too wet and make sure that ur oven is really hot
I’m doing it right now! First loaf just went into the oven but they look really small...I hope it grows a lot more while it bakes. Did your looks small before baking?
My favorite tip (from John Kirkwood here on UA-cam) is for bread rising covers use a shower cap...it fits not quite air-tight but perfectly over most bowls and is reusable
Started off with an old weed scale (that measures 100g at a time), the bottom half of a CD case as my scraper, an Xacto knife to score, dental floss to mark some lines and the inside of my crockpot to bake. It’s Christmas Day, 2020!and the fam hooked it up hard with pretty much everything from Joshua’s Amazon list because I can’t stop, won’t stop. My bread has turned out amazing with the most broke-ass of adaptions. Can’t wait to see what the real deal tools bring into my life. 😍
I made it to the end. Now, I only need to make my starter (yes, i made it through that one too) & looking forward to my first loaf of Sourdough!!! FYI...Long vids don't bother me cuz it means you're giving GREAT/important details!!!
@@albertledesma5173 well I know you didn't ask me, but sice she didn't anser in 8 months I will. First time mas a learning experiance, but the second time around was a sucsess.
Ok! I just finished my first loaf with mostly your recipe and technique. Seriously, you need more viewers! The modifications were: 500gm unbleached all purpose / 478gm stone ground wheat/ added 25gm more water to hydrate the wheat fully (I might have been good without this) - I additionally built my Levain the night before and let it bloom overnight and counter proofed my dough for the second rise in lieu of bulk fermentation in the fridge. I do this, due to knowing the strength of my starter, he is yeasty AF. This recipe is amazing! My oven spring was huge on the first loaf and I have an ear that would make the baking gods cry on that thing. I highly recommend this recipe to anyone and the starter video is great as well. My starter has been going strong for 3 years and I used a similar technique, so Josh speaks the truth on how to make a long lasting starter. I am not sure your opinion on this josh, but I keep my starter on the cold side of my fridge and feed him (his name is Nigel) once a week and then just build a Levain when I need to make bread or pizza dough. A video on maintenance for the non weekly baker might be cool to watch! Anyways - thank you for posting this recipe!
Katherine Chapman thank you so much for the insight on you and your baking history! I’m so happy to have contributed to your arsenal here, and that you enjoy it!!
You are so welcome Josh! Keep posting all the things. You are seriously one of my favorite posters. I want to try your pizza dough recipe next... mine is ... errr... not good.
I DID IT ! I followed your sourdough starter tutorial , fermented for 2 weeks and finally made my first 2 loaves yesterday and WOW so good! Shared a bit with friends and they loved it too! Will be making more again today thank so much for the tutorial❤
Josh, you rock, dude! I followed your recipe and techniques and I made a fantastic loaf of sourdough bread. Now, I am a woman with a mission and a new passion!! Thank you!
I have watched many of of your sourdough videos a few times over. My starter was ready yesterday, my dough is in the fridge for the night, and tomorrow I bake my first sourdough loaves. Thank you for presenting and preparing this in a way that was so easy to follow and gave me the confidence to try something new. I will forever remember my time in quarantine as the time I learned sourdough!
Finally baked these this morning, they turned out perfect and got to say it feels so good after starting from scratch with 0 baking experience! Thank you so much Josh!
Hi Joshua, just want to thank you for the way you patiently go over all the steps in the recipes... I did exactly the same sourdough starter you explained in the other video, and also the bread in this one. First time I got a wonderful bread (after many trials...)!!! Keep going! You are a talented person! Greetins from Brazil.
Hey Marcelo, I'm also a Brazilian viewer. I did my first sourdough recently, but it had some errors. I would like to talk with you to see your insight about some things 1- what did you do about the multiple flours he used? Here in Brazil I can't find any "all purpose flour/ bread flour/ whole wheat". We only have type 1 white flour. It's the one I've used 2- Did your levain rise up? My sourdough starter is living fine, full of bubbles, but my levain done with the white flour doesn't rise. My theory is I can't find any UNBLEACHED white flour here, it just isn't something that they make as clear as it may be in the USA Would love to hear your feedback. Abraços
You are too cute ! I can’t wait to start my breads. It brings lots of my childhood. My grandmother use to live by the beach just beside a traditional Brazilian bakery. I use to wake up with her at 6am to walk by the beach. That was the time the bakery was finishing baking the first batch of bread. The smell is just magical. The bakery’s fan was facing my bedroom. That’s my relationship with bread. I go a lot to Poland and my favourite place is a road restaurant that calls Bida, really close to Lublin, they have batches all the time. They even built a little Caban inside the restaurante dedicated to bake and display the bread. Check Polish culture, they are amazing in bread.
After Autoleasing 3:51 Bulk ferment 5:50 The Fold 5:55 Separation 6:35 Rest 7:29 Proof 7:42 Fold 7:57 Next day 9:38 Cooking method 10:50 Temp & Time 11:52 Remove 11:54 (These are just time stamps for me to use as I make the bread)
Gottalove Walruses because the internet loves those cocky bloggers with a terrible attitude that's nothing but views grabbers and clickbaits This is quality content I'm happy I found
I am not sure I am the age of your average follower but I have to say, you really make me smile! I´m here in Mexico, doing the sourdough for the first time and it's mostly working out. The bast part of it all is watching your comentary and your teaching style. I am so entertained. THANK YOU for the smiles and the education.
I made this bread yesterday and o boi. It came out great. It was the best bread i have ever made. It did take a very long time, but it was worth the wait. So thank you so mutch joshua! Regards from the netherlands!
This is a really great recipe. I’ve just baked my loaf no. 31 and every time it turned out exactly like yours. Crispy, nice bubbles inside- perfect. I even once tested if I can keep the dough longer in the fridge and it turned out that even after 32 hours in the fridge (instead of 14-15) my loaf was still a success, although I think it’s risky to keep it in the fridge for so long.
Once I was invested in making the mature starter, I had to go all the way with the bread. I didn't follow instructions perfectly, but close. My final product was definitely better than any store bought bread. I almost burned the first loaf, but it was fine when cooled. 2nd loaf I watched much closer. I consider myself an advanced home cook and baker. I must say that venturing into breads beyond those with store bought yeast is very different. While my bread came out good, this was an eye opener to how much I have to learn about breads....a lot!! I found a very inexpensive cast iron dutch oven to use for breads instead of my expensive set. I think that was a good investment. Thanks for sharing your experience and taking the time to make videos. I am enjoying many of them.
It has been the second day of my sourdough starter and it it stinks very bad . It didn't rise a lot either , I've tried restarting quite a few times but it's always the same situation. Was it the same with you ?
Yep, got my starter already growing, I have some lettuce, basil, and cilantro germinating lmao, I am a class of 2020 so gotta distract me from depression
I don't know how I got here at 2am but man that was wild. So much respect for the people who can go through all that steps. incredibly satisfying to watch though!
I love watching this but I just can’t. There’s got to be an easier way even if it’s not the absolute perfect loaf. I work 12 hour shifts at a hospital and I’m always exhausted when I’m off work. Please tell me there’s an easier way to accomplish this amazing bread.
Calling this “beginner” sourdough is an injustice implying that it’s a compromise to make it easy enough for beginners. Malarkey! I’ve been making sourdough for 30+ years. If fact, my starter is nearly that old. The loaves I made following a very slightly revised version of this created one of the finest loaves I’ve ever made. The proportions are spot-on. For my taste, 19g of salt is better. I replaced the bread flour and whole wheat flour with 50g of whole rye and 397g of sifted home-milled whole wheat, which removes the largest pieces of bran. Due to the change in flour, I added 15g of water. For baking, I used 500F (tightly covered) for 15 minutes, then 450 (uncovered) for 15-20 until very dark brown and the internal temperature was about 208F. Thanks Joshua. The Rhubaud method was new to me. A great alternative for “no-knead” bread!
I agree this isn’t a good beginner video, I’ve seen several beginner sourdough videos that are much more simple than this and require little to no equipment as typically beginners don’t have scales, rattan proofing baskets, fermentation machines, dough scrapers and so on...
Craig, I have a question for you... Since the whole timeline is tied up to the starter being active which requires a feeding plus the wait for the starter to reach its peak, How do you time such feeding? My starter rises within 3-4 hours so I guess the timeline given by Joshua would start (in my case) with a 6am feeding so that the levain can be made at 9? I noticed in some other bakers on youtube state that they feed the starter the night before but, if I do that the starter will have depleted all the nutrients by the time I have to make the levain in the morning...I thank you in advance for your response...
@@alexviademonte898 As it happens, my starter is a good match for Joshua's suggested timeline when I am making regularly and the starter is strong. But you are 100% correct that the timeline must remain flexible. The performance of the starter is affected by several variables including its health, temperature, recipe ingredients, and hydration level. To an extent, a predicable timeline can be created when you carefully control those variables by regularly feeding your starter using a consistent ratio of water and flour, using temperature-controlled proofing cabinet, and weighing all ingredients. But let's be pragmatic... most people can't or won't do all of these things. I don't usually. Joshua offers his timeline not as a schedule, but really as a way to step back and see what the process might look like, beginning to end. He provides good ways to know when you're ready to move to the next step. To me, the one thing I try not to change is shaping my loaves in the evening so that they can slowly rise overnight in the refrigerator. It is key to flavor development and makes the schedule more flexible.
A hansome man who can bake 😍 and you make great clean eazy to understand videos, and have an amazing voice to listen to. So happy i found your channel 🤗
I made a few breads in my life and it never ceases to amaze me that something that is made out of just water, flour and salt can taste this amazing. It's all in the technique and the quality of the ingredients. Speaking of the technique, I'll try making my own starter next. I always used fresh yeast and made something akin to a poolish, also used a bread making machine my mother had at home. The results were always amazing, but I've never managed to make something that was comparable to a real, sourdough bread that's fresh off the bakery. So I'm finally ordering myself a dutch oven and I will give this one a shot. Thank you both the sourdough starter video and this bread recipe, you're helping all of us amateur home cooks around the world with these!
we nerd-ed up and followed your recipes (both starter & bread) and the result is a phenomenal bread! i still can't believe i made such good bread! with the bubbles, the crust (didn't skip the scoring). thank you so much!
This came out perfect on my first try. The sourdough bread is amazing. I could not have done this without Joshua's starter and his video's. Thank you !!!!
Anyone finding this video on your sour dough bread recipes search will be high fiv’ng your friends and fam when your breads come out bakery style . I was super intimidated with ALL these instructions . But going through the process again for the second time , it was no big deal . The result is perfection . I mean so delicious and consistency was spot on .
Woohoo - successfully made my sourdough starter following your recipe, and I have been making sour dough bread every 2/3 days (following your no knead recipe) since the lock down started here two months ago. Works all the time like a charm! I've also been experimenting with different types of flour (eg using whole grain flour only etc). There is no turning back now - bread made with sour dough is so much better than bread made with bakers yeast. Hands down! Thank you so much once again :-)
This morning I pulled these loaves out of my oven and was blown over at how beautiful they were and how amazing they tasted. Soooooo many thanks, Joshua, for a great tutorial.
My dought is going into the oven in about 20 minutes. I am so excited. My first attempt was a bust because the dough was overproofed (no rise; my bread resembled a flying saucer--but it was delicious). Can't wait to see my "baby" when done. Thank you for posting such great vidoes, especially the starter video!
Thank you for this and the starter vid. I am on my last day of making my starter, then will try this recipe. I have a book specifically for sourdough, tried a few times to make bread, but it never seems to rise. It tasted great, but I could have used it as a door stop! I hope I get better results with your instructions. I even purchased the lodge pot. I love using cast iron. 😊
Yes don't skip the scoring step, sometimes there is enough surface tension that the crust will actually separate from the dough and have this odd air pocket there. To actually eat the bread you have crust on the bottom and the sides but not on the top.
Thanks for the recipe it’s great! If your making this for your first time I would like to help with some tips that I learned after making this bread for 7 times. 1. Make sure you have fermented your starter for at least two weeks before using it. I used it too early on my first time and I got no rise. 2. Do not ferment the dough in an area that is too warm. I fermented my dough in my oven with the light turned on during my third attempt and it caused the dough to over ferment. When this happens the dough becomes extremely sticky and it won’t hold a shape. If you have to ferment the dough in an area that is a few degrees below his recommended temperature of 78. You should do it. 3. Make sure you score your loads deep enough. Score it a half inch deep. I didn’t score it deep enough my first two times and this reduced its rise. 4. This is a delicious bread and it gets easier to make with each time but don’t get discouraged if you mess up!
Pro tip. During Autolyse, the dough will seem dry and shaggy. DON'T ADD WATER! The starter has quite a bit of water and it'll make it right. The fermentation softens the dough quite a bit, if you add water you'll get a soft dough which will be sticky and hard to work with and it won't keep its shape in the oven. Still yummy but not a pretty domed loaf.
thank you!!! unfortunately its a bit too late for me & i already added a splash of water, but at least if it doesn't turn out i know why!! hope this comment gets bumped
@@AussiePlatyify123 I've done a little more research and found that building tension in the dough by the stretch/folding and that spin tuck action makes a huge difference. It may be the key to dealing with wet dough but both those things are much harder to do with a soft sticky dough. High hydration doughs aren't the end of the world but it requires way more skill to get it right.
I followed this and your starter video to the T and my bread turned out perfect!! I’ve failed so many times and made a lot of frisbees so thank you for making these videos. My sourdough dreams have finally come true 🥲
Such a helpful video! I've been watching various people do sourdough bread, and you're the first I've seen who shows how to bake it without parchment paper. THANK YOU!
The 2.6m views is probably just 100 people rewatching it enough times to figure out how to do it 😂 guilty as charged definitely worth the effort thanks for the recipe
I followed this recipe to a tee. It came out amazing. I've never baked any kind of bread before and now I'm never going to buy bread again. Oh and I scored it. If you can figure out shaping the loaf you owe it to yourself to score it. Ample flour into the bottom of the dutch oven prevented sticking so that's that
Very Alton Brown(ish) in your presentation/demonstration. I did however enjoy the ENTIRE video, actually learned a lot from your technique. I tend to follow the more traditional methods of sourdough making, actually had two pieces toasted with Avocado and fermented Kimchi for breakfast. (Odd eats for most). I look forward to your future videos, very knowledgeable about the science of bread making. Thank you
Honestly. I'll give you a HUGE thumbs up just for your dedication to making those two loaves of bread. Gonna give myself a pat on the back next week sometime after I've went through this whole process....personally!
I followed the recipe and technique exactly and ended up with two of the most amazing loafs of bread I've ever made. I've been kind of playing around with bread baking as a hobby off and on for three years since I retired, and these had the best results, more than I could imagine. Thanks for the video lessons!!!
This looks amazing! I love how much care you put into bread Is it possible to publish a written recipe with instructions? 😅 I'm not a great visual learner.
Your videos have been a great help for a complete beginner to sourdough. I now have a loved starter and the reassurance to keep at it really helped when it didn't quite look like yours. Had to make some adjustments to the type of flour as I live in Switzerland. Baked 3 batches of loaves so far and getting more confident and learning how the dough should feel. Thank you for your great videos for getting me started!
Brilliant video, only on day 2 of my starter, but can't wait to get to this point. So glad I watched the process all the way through. Going to have to set aside some serious kitchen time! Keep the videos coming!
I just made my first sourdough loaf last night! I’m really interested in continuing to learn more. This is fascinating! I’m glad there are videos to learn from.
So I gave this a go today with your sourdough starter and all I can say is WOW!!! I will NEVER EVER buy sourdough bread again. Hubby and kids said it was the best sourdough they have ever had and I agree.Can't wait to try the starter sourdough pizza recipe. Love your tutorials and thank you so much!
Sourdough bread has been around for hundreds of years. I'm willing to bet it's been made successfully without a scale, thermometer or banneton. Oh, and I bought your book. Love it.
Of course, if you get good at something you do not need to measure anything, you will be able to tell just by looking or feeling how much is enough. But this is a video for beginners, and if you want to get a good loaf with little or no previous experience you're better off measuring everything and using specialized tools. It's just easier that way, and it will save you a lot of failures due to trial and error.
I just spent a week making the starter, and the last two days making this bread. Oh, my goodness, it is AMAZING! The bread turned out a bit denser, without the big bubbles, but I like it better that way. The butter doesn't drip through onto your fingers and clothes. :) But the flavor is just as good as the top two bakeries in Northern California: Acme Bread in Berkeley, and Grateful Bread here in Sacramento. Thank you for getting me through this process, Josh!
You're adorable and I love this video! I'm in the process of following the recipe as we speak. Just fed my starter per your measurements. Keep the videos coming, Joshua! The only problem I have is nothing to do with you. I was feeling so enthusiastic that I wasn't giving thought to the timing...I started my levain at 9pm, so if I follow your example schedule, I now have to get up at 2:45am to make the autolyse. lol
After many failed attempts of making a sourdough starter, I followed yours to the T, was able to get a nice starter and made my first loaf a few days ago. Delicious!!! Wish UA-cam had an option of adding photos to comments.
It’s finally baking morning. I’ve watching this video countless times over the past few months and over the past 2 days during the dough nursing process. Stoping and playing haha. Fingers crossed they come out of the Dutch oven perfectly this morning, I’m so keen!! My loaves are called MJ jr. and Reefer haha.
Started my starter 2weeks ago during fire Evaccuation. My other starter I had a few years died in fridge( no power😭 for over 2months).Tried this recipe 1st time and.....smashing SUCCESS!!!! THANK YOU!!!!
The instructions are excellent, but the music is just loud enough that the brain can't retain the information. Hence having to watch this video so many times. Good for Josh as I'm sure videos watched repeatedly pays well for him, But a complete pain in the but for ones trying to retain the process sooner. The recipe is the best ever found on you tube for Sure. But it would've been nice not to feel stressed watching it. I give it an 8 out of 10 for all the distractions. Great recipe Josh.
I started my sourdough adventure about 3 ½ years ago using your recipe. It worked fairly well even the first time but I really wanted a robust loaf pan loaf for sandwiches and such. I started in tweaking and ended up with a recipe of 640 gm flours and water of course for a 9x5 loaf pan. I also added in 39 gm of mixed grains and 40 gm of raw sunflower seeds and 2 tsp of caraway seeds. I pre-soak the grain and seeds for 24 to 36 hours and I think that has been my undoing. The seeds take a lot of water for their soak and I was unable to reduce all other water uses enough to compensate without ending up dry as a bone. My recipe was giving me about an 83% hydration making the dough very hard to work with. Today I ran the numbers on your original recipe and it is between 72 and 73% hydration. I have gone about as far as I dare to remove moisture from my recipe and now am showing it around 77% hydration which should be notably better than the 83 but still not as easy to bench work as yours. We shall see next time I make a loaf. I think it will be workable if I include the soaked grains in the autolyze instead of adding them later as I have been doing. I may find that I can even cut the added water in my own autolyze further. I do not make sourdough very frequently because my wife will eat nothing that has been fermented, including sourdough, but I For a cooking vessel I have been using an inverted loaf pan as a cover to trap moisture the way that you do with your dutch oven covers.
6 років тому+5
Best no-knead sourdough bread making video ever. Thanks very much.
Me: oh I would love to make sourdough! Watches the video and wonders 2 things: 1) how in the world is a loaf not worth more than $100? 2) how in the world does anyone have this much patience for a loaf of bread? New level of respect for people who can make sourdough
Thank you! Excellent video. Fast but that's what the pause and rewind buttons are for. I've been nursing a starter for months. I've made pancakes but I've been too chicken and confused to try baking bread. I will definitely try it now.
The same thing was happening to me, for the first month I made it. Once I changed some of my flours, the bread dough became almost identical to Joshua's. I think that more practice and experimentation with flours should help.
There isnt really a fixed amount you should stick to. As you make more loaves, you get the “feel” for it and will instinctively know if you need to add more flour or water. The environment changes and not all flour is the same. And then theres technique. Real secret is to never give up
I'm halfway through the recipe right now. No kidding on how hard splitting and shaping the dough is. So far, I don't think I've flubbed anything up too bad since I was getting bubbles with my incorporated proof. Thanks for explaining everything so well. Seriously though, this is an act of love because $6 loaves at my local artisan bakery is a frick'n bargain!
Hi! Kind of a late comment, but in case you’re still having trouble finding quality untreated flour, local bakeries often sell it. Bit ironic really, having to go to a bakery to buy baking ingredients... But I hope this helps! :)
So, watched this a million years ago, noted that I’m gonna do this, finally getting around to making it today, waiting for my starter to grow right now. Fun.
Thank you!!! 💚 Can't believe I actually pulled this off! I made a lot of mistakes the first time around and I was worried it was gonna be a sad burnt blob, but it actually came out really killer! Making loaf #2 now following proper protocols (and making it rosemary gralic bread, so a lottle twist. Just through that stuff in along w the salt) and it looks ✨sexy ✨ No doubt there will be many more lovely loaves to come thanks to this video 💚
Please please please make more bread recipes! I’ve always been scared of yeast recipes because they’ve always failed but recently I’ve been obsessed with all your bread recipes and have made the hokkaido rolls, brioche burger buns, Cuban bread, croissants and now trying to make sourdough! I’ve been absolutely obsessed with the recipes and my family has been thoroughly enjoying them! Sending love from Singapore keep the videos coming! Excited to learn more recipes and feed our growling stomachs during this quarantine period!
holy moly i just made sourdough for the first time, using this recipe. i am beyond impressed with myself. this recipe is time consuming but easy and well worth it. thank you so much papa. ive already made 4 loaves in the last couple days.
When you fold while bulk fermenting at 15 min then 30 minute is the folding done at the beginning of fermenting or towards the end of the 3-4 ferment while it is doubling in size. Cant quite tell in video. Great job BTW!
I couldn’t tell either and my bulk ferment was 3hrs in when I realized he did it somewhere before the optimal time. So mine didn’t sit very long afterwards. It looks fine though. Bake day is tomorrow. We’ll see!
@@joshbnr1205 It went exceptionally well! I had a bit of a burnt bottom but that's because I had the pizza steel in the middle rack and it was too late to move once the oven was preheated so the dutch oven was right on top. Still, some fantastic bread after scraping the bottom just a bit. I started my starter, using your starter video, with organic wheat but finally got a hold of some rye and I switched the feeder. Moved on to your more advance recipe. That one was super fantastic! Moved the steel to the bottom of the oven so the DO was sitting on the wire rack. I actually dropped the temp to 450 after the first ten minutes bc I was extra nervous about a burn. I got a fantastic rise. I only have one banneton but might need to get another one since the difference in the rise do to the shape is night and day. Also, no rice flour but I dusted the banneton with arrowroot and it seems to do the job. Will have to compare once I get some. Will send you the IG pic. :) Honestly, if got this bread at a nice restaurant I'd be raving about it, it's amazing to be able to make it home. Thanks so much!
I have made this recipe about 4 times now and it keeps getting better and better! Thank you Joshua for this excellent recipe and the humour that came along with it 😀
born in Japan where staple food is predominantly white rice, I had never tasted sourdough bread before.
watching this video, following the steps, baking and eating my first sourdough bread and I realized what I had thought a bread was something totally different. I've just finished a loaf and for the first time in my 35 years life I know how REAL BREAD taste like!
hats off, Josh.
❤❤❤ my son, 23, is in Tokyo. He did his last year of university there and just started his first job. I have visited him 3 times and am AMAZED at the wonderful food, just so fresh and tasty.😊😊😊❤❤❤
The one thing he missed was my homemade bread, much like this.
The last trip I sacrificed suitcase weight to bring him a small enameled iron pan like in this video.
Durring my visit I made a sourdough starter over 12 days and then we made bread. 😊❤😊 He knew how to make the bread from home, but didn't know how to make a starter from scratch and keep it alive.
He has many friends from university from all over the world from Slovenia to Indonesia and they all love his bread.
😊😊😊
I even had the chance to teach 6 of his friends how to make their own and share it on😊 we also made butter from homemade (much easier)
It was one of the best cross-cultural and cross-generational experiences I could have had😊❤😊
Then the young 20 year olds taught me to make their favorite foods from home. 😊❤😊
THIS IS THE BEAUTY OF TRAVELING CLOSE TO THE GROUND ❤❤❤
We have created a WhatsApp chat group just to share recipes from our cultures, and now my kids friends have joined their parents who are my age and I've tried sooo many wonderful home cooed family recipes from so many corners of the world as well as made great friends 😊❤❤❤😊
Blessed by this shared experience ❤❤❤
Absolutely phenomenal. Never made a sourdough bread or starter in my life until now. I followed every detail, and the bread turned out better than I could have imagined. The bubbles are massive, and the crunch is amazing. The flavor is out of this world. Im eating sourdough toast as I write this. I’m so proud of myself for the quality, but I owe it to this video. If anyone is skeptical, try this! Follow it exactly and it will turn out perfectly. Thank you Joshua!
I wholeheartedly agree! Pulling the lid off of that dutch oven and seeing that beautiful loaf blew me away. Then I tasted it!!!
Nancy Burnett yes! It felt so good being a total beginner but getting it right the first time. Cheers :)
Yea it's awesome, you get this crusty, airy, incredibly flavorful loaf (2 loaves from this recipe) just from a few simple ingredients and an incredibly fascinating process. Plus, you can keep your starter forever, as long as you keep feeding it. So it's like a nearly self-sufficient infinite source of leavening.
@@martaviviani1401 bit late
I accidentally put the salt first together with the rest of the flour. Is that ok?
Newbie bread maker here. Knew nothing about sourdough starter or the process of bread making. I followed this video and his starter video. My bread came out AMAZING. I watched this video a few times before actual baking day and I also wrote all instructions down. He makes it really easy and doable for a beginner to accomplish. I’m a full time mom and had my 2 year old with me while baking and it seriously came out incredible. I’m going to make more, it’s BEYOND rewarding making your own sourdough bread! This video is so well done I can’t rave about it enough! You will not be disappointed!! Thank you for putting this out there :)
Two weeks ago I created my starter...today I baked my first sourdough loaf, I only had to watch this video probably 20 times, (and Josh you're instructuons are VERY easy to follow) shit this process is incredibly intimidating. The loaf turned out perfect and I'm so excited to continue my sourdough adventures.
I agree! Not only did I watch the video over and over, I wrote out my own timeline, based on his, since I was bit stymied at first about the timing of the 3 folds at the beginning of the bulk fermentation stage. In the end it seemed to work out - my loaves will go into the oven in 30 minutes. Fingers crossed big time!
MsJay1282
The instructions are excellent, but the music is just loud enough that the brain can't retain the information.
Hence having to watch this video so many times. Good for Josh as I'm sure videos watched repeatedly pays well for him,
But a complete pain in the but for ones trying to retain the process sooner. The recipe is the best ever found on you tube for
Sure. But it would've been nice not to feel stressed watching it. I give it an 8 out of 10 for all the distractions.
For sure 20 times. The soundtrack!
5th time doing it and I burnt my self for the first time 😰 but this video is incredibly useful.
This recipe didn't work for me my dough was soooo wet I need to adjust for my next attempt
Here's the written recipe, to make it easier to follow:
For the levain:
In a glass bowl/jar, combine 45 g mature starter, 45 g whole wheat flour, 45 g unbleached ap flour, and 90 g room temp water; mix until homogeneous. Cover with a loose lid, plastic wrap, etc. and let ferment for 6 hours at 78 F, 26 C, or longer in your room is a little cooler. In the video he uses a fermentation station, I like to leave mine in the microwave or the oven with the light on.
Thirty-ish mins before levain is done, start autolyse:
In a large bowl, combine 500 g unbleached ap flour, 273 g unbleached bread flour, and 175 g whole wheat flour. Mix flours together, then add 660 g lukewarm water (90-95 F, 32-35 C) and mix by hand.
Cover dough with plastic wrap or damp tea towel, then let sit 30 mins (aka rest of levain time) in the same warm place you have your levain (oven, microwave, fermentation station, etc.)
Once time is up, sprinkle 18 g fine sea salt over autolyse dough, then add levain on top and spread across surface using damp hands.
Wetting hands as necessary so the dough doesn’t stick, use your hands to combine dough with levain on top. Pick it up, squish it, pinch it, whatever you want until it’s fully combined. If prefered, you can do the rhubaud method and scoop and slap the dough in the bowl (hard to describe, just watch the video.)
Cover bowl back up with plastic/damp tea towel, and place in warm spot to “bulk ferment” for 3 to 4 hours.
15 mins into your bulk ferment, “fold” dough by picking up edge of dough and stretching it into the middle, then turn bowl 90 degrees and repeat until you make it all the way around. Do this again 15 minutes later, and after that 30 minutes later, completing 3 total folds. Then let dough rest untouched for remaining time.
After 3 to 4 hours, dough should look bubbly and grown in size. Carefully turn out onto unfloured counter, divide in half, then shape each half using hands or floured bench scraper into a smooth ball (or whatever shape you prefer :)
Cover each ball with upside down bowl and rest 15 mins on counter, then uncover and sit 10 more mins.
Flour proofing basket (banneton) or tea towel lined bowl and set aside.
Flour top of one dough ball, then carefully flip over so it’s flour side down. Grab bottom of dough (closest to you) and pull/fold into center, then do the same with both sides and the top to make a smooth ball/loaf shape. Flip seam side down, then using pinky fingers drag dough towards you using the friction to smooth surface even more. Repeat with second dough ball.
Gently transfer to floured basket/bowl, seam side up, and put in plastic bag/cover so they don’t dry out. Proof in fridge ovenight or at room temp for 6-ish hours? Just a guess, he recommends overnight.
Bake Day! FINALLY!
Place dutch oven in oven, then preheat to 500 F, 260 C for 1 hour.
Once oven and dutch oven are hot, take bread out of fridge, dust surface with flour, and carefully dump loaf from bowl/basket into hot dutch oven. Score loaf using sharp knife/razor (don’t be afraid to make a deep cut!). Put lid on dutch oven and put back into hot oven.
Bake at 500 F, 260 C with lids on for 20 mins, then reduce heat to 475 F, 246 C remove lids, and bake 30 more mins until dark brown, borderline burnt, them remove from oven.
Enjoy!
Thanks for this!
thank u!!
@Madalin B, thank you immensely for writing this recipe! This helped me tremendously as a novice covid-19 baker
This recipe is for 2 loafs, right?
I gave you a like becuase you deserve one
I’ve watched this like 10 times(literally) just getting prepared for making it😂😂😂😂
Kayden James even prepared (I’ve watched 15-20 times in the past 8 months, I still left out a step (covering with bowls on the counter before stretching & refrigeration). 🤷🏼♀️
SAME!!!
hahahaha did the same, but about 30 times. Also I have a bad timing - it's 3 am and my bread is bulk fermenting. Should have watched it 31 times.
Patryk Matusiak the more we do it, the better we will get. My loaves were very good. Didn’t score the second one deep enough. Hopefully I’ll have the timing better for the next batch.
Lol same here! About to go dimple the levain into the dough!
If you're using a dutch oven and don't want to risk burning your hands, turn the dough onto a big piece of baking parchment, pick up by parchment, and drop it straight into the pot, parchment and all.
Carla Tate ah the tartine way. I should have done this for the video! :P
Agreed. I tried getting cocky a few times and ended up with half the dough hanging off the side. The parchment technique is so much easier.
This is exactly what I do with any bread recipe involving my dutch oven, I like not smelling burning skin.
I just did that but the loaf turned out all wrinkly from the baking paper 🤣
Vi I Scrunch the paper up really well before using - it loses the stiffness and leaves a lot less markings on your loaf
I wish this video was around 2 years ago when I first started making sourdough bread! I think you would have saved me many failures. Your instructions are concise and your demonstration clear and easy to copy. AND I find you entertaining, which is a big plus! Thank you and keep teaching us how to bake!
Yes. He's really good. Isn't he!
Just made this bread and seriously can't stop smiling, ITS SO GOOD!! I always thought i disliked bread but this just blew my mom and myself away!! By far, the best bread I've ever tasted, thank you so much for this recipe. I've used only AP flour and worked out just fine.
I MADE IT!! i finally made it, it's been a month and today is the day that I ate real delicious bread! its the best I've ever made wohoooooo! thank ya
soumaya atoui any tips?
Good for you 😁
@@screambluemurder101 I remember that I had to add some more flour to the bread mixture because it was too wet and make sure that ur oven is really hot
I’m doing it right now! First loaf just went into the oven but they look really small...I hope it grows a lot more while it bakes. Did your looks small before baking?
My favorite tip (from John Kirkwood here on UA-cam) is for bread rising covers use a shower cap...it fits not quite air-tight but perfectly over most bowls and is reusable
This is so brilliant!
Lisa F perfect... now I just need to find a better use for all my pilfered hotel shampoo, conditioners and body lotion 😅
The one thing I own out of all the equipment in this video... 😂😂
Omg I saw that when I was watching The Chef Show
Started off with an old weed scale (that measures 100g at a time), the bottom half of a CD case as my scraper, an Xacto knife to score, dental floss to mark some lines and the inside of my crockpot to bake. It’s Christmas Day, 2020!and the fam hooked it up hard with pretty much everything from Joshua’s Amazon list because I can’t stop, won’t stop. My bread has turned out amazing with the most broke-ass of adaptions. Can’t wait to see what the real deal tools bring into my life. 😍
Currently using a weed scale 🤣🤣🤣
Stole my brother and boyfriends weed scale the other day just for this 😆😆😆
Great!!! I have a scale now 😂
@Солнечный свет zzzzzzzztfg
lol I started with a weed scale too but ended up having to get a real scale on Amazon cause it wouldn’t go high enough
I made it to the end. Now, I only need to make my starter (yes, i made it through that one too) & looking forward to my first loaf of Sourdough!!! FYI...Long vids don't bother me cuz it means you're giving GREAT/important details!!!
Marissa Shelley i really appreciate that. Thank you for telling me!!
@@JoshuaWeissman yea josh. I will be making this one today...I I'm 8n a high altitude so...hope it works out.
Marissa Shelley Did you make the starter and then the bread? If so, how’d it turn out?
So true
@@albertledesma5173 well I know you didn't ask me, but sice she didn't anser in 8 months I will. First time mas a learning experiance, but the second time around was a sucsess.
Ok! I just finished my first loaf with mostly your recipe and technique. Seriously, you need more viewers!
The modifications were: 500gm unbleached all purpose / 478gm stone ground wheat/ added 25gm more water to hydrate the wheat fully (I might have been good without this) - I additionally built my Levain the night before and let it bloom overnight and counter proofed my dough for the second rise in lieu of bulk fermentation in the fridge. I do this, due to knowing the strength of my starter, he is yeasty AF.
This recipe is amazing! My oven spring was huge on the first loaf and I have an ear that would make the baking gods cry on that thing. I highly recommend this recipe to anyone and the starter video is great as well. My starter has been going strong for 3 years and I used a similar technique, so Josh speaks the truth on how to make a long lasting starter.
I am not sure your opinion on this josh, but I keep my starter on the cold side of my fridge and feed him (his name is Nigel) once a week and then just build a Levain when I need to make bread or pizza dough. A video on maintenance for the non weekly baker might be cool to watch! Anyways - thank you for posting this recipe!
Katherine Chapman thank you so much for the insight on you and your baking history! I’m so happy to have contributed to your arsenal here, and that you enjoy it!!
You are so welcome Josh! Keep posting all the things. You are seriously one of my favorite posters. I want to try your pizza dough recipe next... mine is ... errr... not good.
I DID IT ! I followed your sourdough starter tutorial , fermented for 2 weeks and finally made my first 2 loaves yesterday and WOW so good! Shared a bit with friends and they loved it too! Will be making more again today thank so much for the tutorial❤
Josh, you rock, dude! I followed your recipe and techniques and I made a fantastic loaf of sourdough bread. Now, I am a woman with a mission and a new passion!! Thank you!
I have watched many of of your sourdough videos a few times over. My starter was ready yesterday, my dough is in the fridge for the night, and tomorrow I bake my first sourdough loaves.
Thank you for presenting and preparing this in a way that was so easy to follow and gave me the confidence to try something new. I will forever remember my time in quarantine as the time I learned sourdough!
This was a really lovely comment. Same here!
Finally baked these this morning, they turned out perfect and got to say it feels so good after starting from scratch with 0 baking experience! Thank you so much Josh!
Delicious!
Hi Joshua, just want to thank you for the way you patiently go over all the steps in the recipes... I did exactly the same sourdough starter you explained in the other video, and also the bread in this one. First time I got a wonderful bread (after many trials...)!!! Keep going! You are a talented person! Greetins from Brazil.
Marcelo Chiarelli So happy to read this. Thank you so much Marcelo. Keep on baking! 😊
Quais farinhas você usou, amigo ?
and Canada !
Hey Marcelo, I'm also a Brazilian viewer. I did my first sourdough recently, but it had some errors. I would like to talk with you to see your insight about some things
1- what did you do about the multiple flours he used? Here in Brazil I can't find any "all purpose flour/ bread flour/ whole wheat". We only have type 1 white flour. It's the one I've used
2- Did your levain rise up? My sourdough starter is living fine, full of bubbles, but my levain done with the white flour doesn't rise. My theory is I can't find any UNBLEACHED white flour here, it just isn't something that they make as clear as it may be in the USA
Would love to hear your feedback. Abraços
You are too cute ! I can’t wait to start my breads. It brings lots of my childhood. My grandmother use to live by the beach just beside a traditional Brazilian bakery. I use to wake up with her at 6am to walk by the beach. That was the time the bakery was finishing baking the first batch of bread. The smell is just magical. The bakery’s fan was facing my bedroom. That’s my relationship with bread. I go a lot to Poland and my favourite place is a road restaurant that calls Bida, really close to Lublin, they have batches all the time. They even built a little Caban inside the restaurante dedicated to bake and display the bread. Check Polish culture, they are amazing in bread.
Kel Tav that’s a lovely story, thank you for sharing!! That fresh bread smell through the fan must have made you hungry all the time! 😊
After Autoleasing 3:51
Bulk ferment 5:50
The Fold 5:55
Separation 6:35
Rest 7:29
Proof 7:42
Fold 7:57
Next day 9:38
Cooking method 10:50
Temp & Time 11:52
Remove 11:54
(These are just time stamps for me to use as I make the bread)
This needs pinned!!
Thank you!
So… when exactly do we do the folds? After it rises a bit? Or after it doubles? Or in between?
@@sunnygiesbrecht3828 Folds are done during the rise. First fold 15 mins after you mix dough, second another 15mins and third 30 mins after.
When he says “mature starter,” does he mean starter that has already been fed???
How do you not have more views or subscribers?! By far my favorite food youtuber now. Happy to watch as your channel grows
Gottalove Walruses awh this comment is so genuine. Thank you! Happy to have you here!!
As a baker I thought the same thing!
Gottalove Walruses because the internet loves those cocky bloggers with a terrible attitude that's nothing but views grabbers and clickbaits
This is quality content I'm happy I found
Gottalove Walruses right!!
That is one of the clearest videos I have ever heard on the making of starter and sourdough bread ! Thanks!
wendy bederman thank you! I’m so detail oriented; i really try to be concise. So glad to read this!
I am not sure I am the age of your average follower but I have to say, you really make me smile! I´m here in Mexico, doing the sourdough for the first time and it's mostly working out. The bast part of it all is watching your comentary and your teaching style. I am so entertained. THANK YOU for the smiles and the education.
I made this bread yesterday and o boi. It came out great. It was the best bread i have ever made. It did take a very long time, but it was worth the wait. So thank you so mutch joshua! Regards from the netherlands!
I just made my FIRST loaf of sourdough bread!! 🥳 Joshua Weissman you are a great sharer of knowledge! Thank you.
This is a really great recipe. I’ve just baked my loaf no. 31 and every time it turned out exactly like yours. Crispy, nice bubbles inside- perfect. I even once tested if I can keep the dough longer in the fridge and it turned out that even after 32 hours in the fridge (instead of 14-15) my loaf was still a success, although I think it’s risky to keep it in the fridge for so long.
Once I was invested in making the mature starter, I had to go all the way with the bread. I didn't follow instructions perfectly, but close. My final product was definitely better than any store bought bread. I almost burned the first loaf, but it was fine when cooled. 2nd loaf I watched much closer. I consider myself an advanced home cook and baker. I must say that venturing into breads beyond those with store bought yeast is very different. While my bread came out good, this was an eye opener to how much I have to learn about breads....a lot!! I found a very inexpensive cast iron dutch oven to use for breads instead of my expensive set. I think that was a good investment. Thanks for sharing your experience and taking the time to make videos. I am enjoying many of them.
It has been the second day of my sourdough starter and it it stinks very bad . It didn't rise a lot either , I've tried restarting quite a few times but it's always the same situation. Was it the same with you ?
@@utkarshsatyaprakash4383 late reply, but it's supposed to smell that way! Mine didn't smell "good" until the 6th or 7th day.
@@coolcattyful Thanks a lot . I'll start a new batch right away 😄
One month into quarantine and we’re all out here reverting to culturing our own yeast for bread and starting small farms in our backyards
I know I am 🌾😍😂
Yep, got my starter already growing, I have some lettuce, basil, and cilantro germinating lmao, I am a class of 2020 so gotta distract me from depression
@@lukeelias4474it's the best way to stay happy. Watching lots of gardening videos on UA-cam too. Recycled planters are fun and easy..🌿🌿🌿🌼🌼🌼
I got so stressed out by uni and this home studying stuff that I decided its time for me to get in the line and bake some bread. Wish me luck guys
Oh and also I am from europe so this is my 7th week of quarantine. Things are a bit rough here but we will get through this
I don't know how I got here at 2am but man that was wild. So much respect for the people who can go through all that steps. incredibly satisfying to watch though!
I love watching this but I just can’t. There’s got to be an easier way even if it’s not the absolute perfect loaf. I work 12 hour shifts at a hospital and I’m always exhausted when I’m off work. Please tell me there’s an easier way to accomplish this amazing bread.
Calling this “beginner” sourdough is an injustice implying that it’s a compromise to make it easy enough for beginners. Malarkey! I’ve been making sourdough for 30+ years. If fact, my starter is nearly that old. The loaves I made following a very slightly revised version of this created one of the finest loaves I’ve ever made. The proportions are spot-on. For my taste, 19g of salt is better. I replaced the bread flour and whole wheat flour with 50g of whole rye and 397g of sifted home-milled whole wheat, which removes the largest pieces of bran. Due to the change in flour, I added 15g of water. For baking, I used 500F (tightly covered) for 15 minutes, then 450 (uncovered) for 15-20 until very dark brown and the internal temperature was about 208F.
Thanks Joshua. The Rhubaud method was new to me. A great alternative for “no-knead” bread!
I mean i knew nothing about sourdough bread, i got a pretty good first bread.
I appreciate having proportions specific to whole wheat flour. Thank you :)
I agree this isn’t a good beginner video, I’ve seen several beginner sourdough videos that are much more simple than this and require little to no equipment as typically beginners don’t have scales, rattan proofing baskets, fermentation machines, dough scrapers and so on...
Craig, I have a question for you... Since the whole timeline is tied up to the starter being active which requires a feeding plus the wait for the starter to reach its peak, How do you time such feeding? My starter rises within 3-4 hours so I guess the timeline given by Joshua would start (in my case) with a 6am feeding so that the levain can be made at 9? I noticed in some other bakers on youtube state that they feed the starter the night before but, if I do that the starter will have depleted all the nutrients by the time I have to make the levain in the morning...I thank you in advance for your response...
@@alexviademonte898 As it happens, my starter is a good match for Joshua's suggested timeline when I am making regularly and the starter is strong. But you are 100% correct that the timeline must remain flexible. The performance of the starter is affected by several variables including its health, temperature, recipe ingredients, and hydration level. To an extent, a predicable timeline can be created when you carefully control those variables by regularly feeding your starter using a consistent ratio of water and flour, using temperature-controlled proofing cabinet, and weighing all ingredients. But let's be pragmatic... most people can't or won't do all of these things. I don't usually.
Joshua offers his timeline not as a schedule, but really as a way to step back and see what the process might look like, beginning to end. He provides good ways to know when you're ready to move to the next step. To me, the one thing I try not to change is shaping my loaves in the evening so that they can slowly rise overnight in the refrigerator. It is key to flavor development and makes the schedule more flexible.
A hansome man who can bake 😍 and you make great clean eazy to understand videos, and have an amazing voice to listen to. So happy i found your channel 🤗
I made a few breads in my life and it never ceases to amaze me that something that is made out of just water, flour and salt can taste this amazing. It's all in the technique and the quality of the ingredients.
Speaking of the technique, I'll try making my own starter next. I always used fresh yeast and made something akin to a poolish, also used a bread making machine my mother had at home. The results were always amazing, but I've never managed to make something that was comparable to a real, sourdough bread that's fresh off the bakery. So I'm finally ordering myself a dutch oven and I will give this one a shot. Thank you both the sourdough starter video and this bread recipe, you're helping all of us amateur home cooks around the world with these!
Made my own today with your recipe. Literally the best bread i've ever made, pure heaven eith every bite. Thank you!
we nerd-ed up and followed your recipes (both starter & bread) and the result is a phenomenal bread! i still can't believe i made such good bread! with the bubbles, the crust (didn't skip the scoring). thank you so much!
Do exactly what he says and you’ll have amazing bread! I’ve made this twice, and I’m on the third one now. It’s so good
Literally salivating at flaky sea salt + thicc butter + sourdough bread
Always keeping the butter as thicc as possible. You know me.
@@JoshuaWeissman why do you use mostly all purpose flour instead of bread flour. Great recipe, and the loaves look beautiful. Thanks in advance
FOOD PORN!
Add a bit of drizzled honey to that mix! *drool*
hahaaaaaaaaaaa so true
This came out perfect on my first try. The sourdough bread is amazing. I could not have done this without Joshua's starter and his video's. Thank you !!!!
Anyone finding this video on your sour dough bread recipes search will be high fiv’ng your friends and fam when your breads come out bakery style . I was super intimidated with ALL these instructions . But going through the process again for the second time , it was no big deal . The result is perfection . I mean so delicious and consistency was spot on .
Woohoo - successfully made my sourdough starter following your recipe, and I have been making sour dough bread every 2/3 days (following your no knead recipe) since the lock down started here two months ago. Works all the time like a charm! I've also been experimenting with different types of flour (eg using whole grain flour only etc). There is no turning back now - bread made with sour dough is so much better than bread made with bakers yeast. Hands down! Thank you so much once again :-)
This morning I pulled these loaves out of my oven and was blown over at how beautiful they were and how amazing they tasted. Soooooo many thanks, Joshua, for a great tutorial.
My dought is going into the oven in about 20 minutes. I am so excited. My first attempt was a bust because the dough was overproofed (no rise; my bread resembled a flying saucer--but it was delicious). Can't wait to see my "baby" when done. Thank you for posting such great vidoes, especially the starter video!
I made your sourdough starter and then made these loaves, perfect success! Thank you! Absolutely delicious, fantastic results.
Thank you for this and the starter vid. I am on my last day of making my starter, then will try this recipe. I have a book specifically for sourdough, tried a few times to make bread, but it never seems to rise. It tasted great, but I could have used it as a door stop! I hope I get better results with your instructions. I even purchased the lodge pot. I love using cast iron. 😊
I have a relatively young starter. Your method made The Best sourdough bread so far. I’ll be adopting your method as my own. Thank you!
So much effort goes into this sort of bread. Makes me appreciate it so much more.
Don’t skip scoring, it makes it look cooooooool
MYSTIC that’s what I’ve been saying!
or, as some used to say; 'it lets the devil out' --- take it or leave it...
And a clear path for an extra rise! :)
Yes don't skip the scoring step, sometimes there is enough surface tension that the crust will actually separate from the dough and have this odd air pocket there. To actually eat the bread you have crust on the bottom and the sides but not on the top.
I agree but don't make my mistake by making to many cuts on the bread, since it will make it lose all its volume...
Thanks for the recipe it’s great!
If your making this for your first time I would like to help with some tips that I learned after making this bread for 7 times.
1. Make sure you have fermented your starter for at least two weeks before using it. I used it too early on my first time and I got no rise.
2. Do not ferment the dough in an area that is too warm. I fermented my dough in my oven with the light turned on during my third attempt and it caused the dough to over ferment. When this happens the dough becomes extremely sticky and it won’t hold a shape. If you have to ferment the dough in an area that is a few degrees below his recommended temperature of 78. You should do it.
3. Make sure you score your loads deep enough. Score it a half inch deep. I didn’t score it deep enough my first two times and this reduced its rise.
4. This is a delicious bread and it gets easier to make with each time but don’t get discouraged if you mess up!
Pro tip. During Autolyse, the dough will seem dry and shaggy. DON'T ADD WATER! The starter has quite a bit of water and it'll make it right. The fermentation softens the dough quite a bit, if you add water you'll get a soft dough which will be sticky and hard to work with and it won't keep its shape in the oven. Still yummy but not a pretty domed loaf.
dang. I added water to make mine look like his...
I made the mistake of adding more water and ended up with two nearly flat loaves.
thank you!!! unfortunately its a bit too late for me & i already added a splash of water, but at least if it doesn't turn out i know why!! hope this comment gets bumped
@@AussiePlatyify123 I've done a little more research and found that building tension in the dough by the stretch/folding and that spin tuck action makes a huge difference. It may be the key to dealing with wet dough but both those things are much harder to do with a soft sticky dough. High hydration doughs aren't the end of the world but it requires way more skill to get it right.
@Yaroslav Broda Thank you! As others posted, a bit too late for me as well but I WILL remember this for my next go-round!
I followed this and your starter video to the T and my bread turned out perfect!! I’ve failed so many times and made a lot of frisbees so thank you for making these videos. My sourdough dreams have finally come true 🥲
Such a helpful video! I've been watching various people do sourdough bread, and you're the first I've seen who shows how to bake it without parchment paper. THANK YOU!
You're fun to watch, Josh! Keep up the good work.
The 2.6m views is probably just 100 people rewatching it enough times to figure out how to do it 😂 guilty as charged definitely worth the effort thanks for the recipe
I followed this recipe to a tee. It came out amazing. I've never baked any kind of bread before and now I'm never going to buy bread again. Oh and I scored it. If you can figure out shaping the loaf you owe it to yourself to score it. Ample flour into the bottom of the dutch oven prevented sticking so that's that
Awesome video mate! Bread looks great too, would be interested in hearing about your more complex methods for making sourdough bread as well!
Very Alton Brown(ish) in your presentation/demonstration. I did however enjoy the ENTIRE video, actually learned a lot from your technique. I tend to follow the more traditional methods of sourdough making, actually had two pieces toasted with Avocado and fermented Kimchi for breakfast. (Odd eats for most). I look forward to your future videos, very knowledgeable about the science of bread making. Thank you
kenneth duffield that’s a huge compliment to me, thank you! :)
@@JoshuaWeissman I knew you were a protege the moment i saw you talking to your cabinets lol. Good job, keep it up.
36 hours of prep time, 30 seconds of eating the final product. My respect to those who do this every week. You absolute badasses.
Honestly. I'll give you a HUGE thumbs up just for your dedication to making those two loaves of bread. Gonna give myself a pat on the back next week sometime after I've went through this whole process....personally!
An amazing channel. I like everything: the chef, recipes, music especially and the sense of humor! So cool.
I followed the recipe and technique exactly and ended up with two of the most amazing loafs of bread I've ever made. I've been kind of playing around with bread baking as a hobby off and on for three years since I retired, and these had the best results, more than I could imagine. Thanks for the video lessons!!!
This looks amazing! I love how much care you put into bread Is it possible to publish a written recipe with instructions? 😅 I'm not a great visual learner.
anybody else here watching in April 2020 looking for something to cook during quarantine?
Jup and i've already made it two times
yep
right there with ya lol
gocubs1815 yes! Just getting ready to bake my first batch
👋Made it today. So amazing.
Your videos have been a great help for a complete beginner to sourdough. I now have a loved starter and the reassurance to keep at it really helped when it didn't quite look like yours. Had to make some adjustments to the type of flour as I live in Switzerland. Baked 3 batches of loaves so far and getting more confident and learning how the dough should feel. Thank you for your great videos for getting me started!
Brilliant video, only on day 2 of my starter, but can't wait to get to this point. So glad I watched the process all the way through. Going to have to set aside some serious kitchen time! Keep the videos coming!
I just made my first sourdough loaf last night! I’m really interested in continuing to learn more. This is fascinating! I’m glad there are videos to learn from.
So I gave this a go today with your sourdough starter and all I can say is WOW!!! I will NEVER EVER buy sourdough bread again. Hubby and kids said it was the best sourdough they have ever had and I agree.Can't wait to try the starter sourdough pizza recipe. Love your tutorials and thank you so much!
Sourdough bread has been around for hundreds of years. I'm willing to bet it's been made successfully without a scale, thermometer or banneton. Oh, and I bought your book. Love it.
Mae that thousands of years. The levain was basically the same as the yeast we buy in packets or in dried form now.
Of course, if you get good at something you do not need to measure anything, you will be able to tell just by looking or feeling how much is enough. But this is a video for beginners, and if you want to get a good loaf with little or no previous experience you're better off measuring everything and using specialized tools. It's just easier that way, and it will save you a lot of failures due to trial and error.
As someone who doesn't eat bread, I have no knead for this, but I watched it anyway because I thought I might get a rise out of it.
Get a rise out of it. That's a terrible bread pun . I love it no knead for it almost missed that 🤣
🤦🏽♀️
If you have no knead for it, you should leaven the video immediately!
Stop being alive all the time.
Staaapphhhh 😂😂😭
I just spent a week making the starter, and the last two days making this bread. Oh, my goodness, it is AMAZING! The bread turned out a bit denser, without the big bubbles, but I like it better that way. The butter doesn't drip through onto your fingers and clothes. :) But the flavor is just as good as the top two bakeries in Northern California: Acme Bread in Berkeley, and Grateful Bread here in Sacramento. Thank you for getting me through this process, Josh!
You're adorable and I love this video! I'm in the process of following the recipe as we speak. Just fed my starter per your measurements. Keep the videos coming, Joshua! The only problem I have is nothing to do with you. I was feeling so enthusiastic that I wasn't giving thought to the timing...I started my levain at 9pm, so if I follow your example schedule, I now have to get up at 2:45am to make the autolyse. lol
Bonnie Dedrick haha oh no! I’ve had that happen to me as well. Thank you for all the sweet comments. Hope the bread still turned out lovely!
“dumbed it down” but when i got to the end i had already forgotten most of the steps 😂 but i’m still super excited to make my first sourdough bread !
I enjoy your humor. Thank you for helping me with my sourdough starter. Venturing onward now towards my very first sourdough bread.
It just came out of the oven, the smell is amazingly fragrant and it seems damn pretty too :) So satisfying to hear it cracking while it cools
Post one of you more complex recipes too!
Laura Warren heard that!
After many failed attempts of making a sourdough starter, I followed yours to the T, was able to get a nice starter and made my first loaf a few days ago. Delicious!!! Wish UA-cam had an option of adding photos to comments.
It’s finally baking morning. I’ve watching this video countless times over the past few months and over the past 2 days during the dough nursing process. Stoping and playing haha.
Fingers crossed they come out of the Dutch oven perfectly this morning, I’m so keen!! My loaves are called MJ jr. and Reefer haha.
Thank you for the clear instructions, my loaf turned out really nice! Crust and crumb were perfect for a beginners bake!
Started my starter 2weeks ago during fire Evaccuation. My other starter I had a few years died in fridge( no power😭 for over 2months).Tried this recipe 1st time and.....smashing SUCCESS!!!! THANK YOU!!!!
Baking this tomorrow!!! I can’t wait!! I’m a teacher and school is closed so...let’s bake!
let us know how it turns out.
The instructions are excellent, but the music is just loud enough that the brain can't retain the information.
Hence having to watch this video so many times. Good for Josh as I'm sure videos watched repeatedly pays well for him,
But a complete pain in the but for ones trying to retain the process sooner. The recipe is the best ever found on you tube for
Sure. But it would've been nice not to feel stressed watching it.
I give it an 8 out of 10 for all the distractions.
Great recipe Josh.
4vrceltic Bruhhh 😂😂😂 it’s literally written down in the description. You didn’t need to watch it 50 times 😂😂😂
I started my sourdough adventure about 3 ½ years ago using your recipe. It worked fairly well even the first time but I really wanted a robust loaf pan loaf for sandwiches and such. I started in tweaking and ended up with a recipe of 640 gm flours and water of course for a 9x5 loaf pan. I also added in 39 gm of mixed grains and 40 gm of raw sunflower seeds and 2 tsp of caraway seeds. I pre-soak the grain and seeds for 24 to 36 hours and I think that has been my undoing. The seeds take a lot of water for their soak and I was unable to reduce all other water uses enough to compensate without ending up dry as a bone. My recipe was giving me about an 83% hydration making the dough very hard to work with. Today I ran the numbers on your original recipe and it is between 72 and 73% hydration. I have gone about as far as I dare to remove moisture from my recipe and now am showing it around 77% hydration which should be notably better than the 83 but still not as easy to bench work as yours. We shall see next time I make a loaf. I think it will be workable if I include the soaked grains in the autolyze instead of adding them later as I have been doing. I may find that I can even cut the added water in my own autolyze further.
I do not make sourdough very frequently because my wife will eat nothing that has been fermented, including sourdough, but I
For a cooking vessel I have been using an inverted loaf pan as a cover to trap moisture the way that you do with your dutch oven covers.
Best no-knead sourdough bread making video ever. Thanks very much.
Me: oh I would love to make sourdough!
Watches the video and wonders 2 things:
1) how in the world is a loaf not worth more than $100?
2) how in the world does anyone have this much patience for a loaf of bread?
New level of respect for people who can make sourdough
Thank you! Excellent video. Fast but that's what the pause and rewind buttons are for. I've been nursing a starter for months. I've made pancakes but I've been too chicken and confused to try baking bread. I will definitely try it now.
Every time I've done this recipe, to the gram, it sticks to EVERYTHING.
The same thing was happening to me, for the first month I made it. Once I changed some of my flours, the bread dough became almost identical to Joshua's. I think that more practice and experimentation with flours should help.
Also, remember to not add any extra water in the autolyse stage, even if it seems really dry. Just mix until everything is moistened.
There isnt really a fixed amount you should stick to. As you make more loaves, you get the “feel” for it and will instinctively know if you need to add more flour or water. The environment changes and not all flour is the same. And then theres technique. Real secret is to never give up
I wish I could post pictures to show you my first loaf with my month old starter. They are beautiful.
I'm halfway through the recipe right now. No kidding on how hard splitting and shaping the dough is. So far, I don't think I've flubbed anything up too bad since I was getting bubbles with my incorporated proof. Thanks for explaining everything so well. Seriously though, this is an act of love because $6 loaves at my local artisan bakery is a frick'n bargain!
“Please make sure it’s Unbleached”
Me: THEY BLEACH FLOUR
Hi! Kind of a late comment, but in case you’re still having trouble finding quality untreated flour, local bakeries often sell it. Bit ironic really, having to go to a bakery to buy baking ingredients... But I hope this helps! :)
@@danielschenker9874 thank youu
I know right??? WHY?
So, watched this a million years ago, noted that I’m gonna do this, finally getting around to making it today, waiting for my starter to grow right now. Fun.
Sourdough has changed my life! It’s like taking care of a baby but better! What an eye opener. Holy moly I love you sourdough. 👍🏻
I started my leven 7.20 pm, this is going to be fun ahhhh XD
...and??
It was hard but the bread was good
@@menel1x824 Excellent, I'm giving it a go now. I'm taking a few short cuts, lets see how it turns out :)
Good luck!
@@martinsvenberg how'd the shortcuts work out?
Thank you!!! 💚
Can't believe I actually pulled this off! I made a lot of mistakes the first time around and I was worried it was gonna be a sad burnt blob, but it actually came out really killer! Making loaf #2 now following proper protocols (and making it rosemary gralic bread, so a lottle twist. Just through that stuff in along w the salt) and it looks ✨sexy ✨
No doubt there will be many more lovely loaves to come thanks to this video 💚
Please please please make more bread recipes! I’ve always been scared of yeast recipes because they’ve always failed but recently I’ve been obsessed with all your bread recipes and have made the hokkaido rolls, brioche burger buns, Cuban bread, croissants and now trying to make sourdough! I’ve been absolutely obsessed with the recipes and my family has been thoroughly enjoying them! Sending love from Singapore keep the videos coming! Excited to learn more recipes and feed our growling stomachs during this quarantine period!
Dude. Your scoring knife is waaaaay cooler than the one you've linked to.
Just incredible!!!!!!.... Could you please make more recipes like that it is so interesting ❤️❤️❤️
Emmanouela Karefilaki of course! Thank you!
holy moly i just made sourdough for the first time, using this recipe. i am beyond impressed with myself. this recipe is time consuming but easy and well worth it. thank you so much papa. ive already made 4 loaves in the last couple days.
The fact that he can pick up the whole lodge combo cooker with one hand is insanely impressive. I have the weakest wrists wtf
When you fold while bulk fermenting at 15 min then 30 minute is the folding done at the beginning of fermenting or towards the end of the 3-4 ferment while it is doubling in size. Cant quite tell in video. Great job BTW!
Josh BNR It’s probably at the beginning. In his advanced video the folds are done at the start of the bulk ferment and he lets it rest toward the end
I couldn’t tell either and my bulk ferment was 3hrs in when I realized he did it somewhere before the optimal time. So mine didn’t sit very long afterwards. It looks fine though. Bake day is tomorrow. We’ll see!
This is the piece of his video that's confusing - I watched the video A BUNCH of times before I was confident with what he was saying.
Francisco Garcia Nava how did it go?
@@joshbnr1205 It went exceptionally well! I had a bit of a burnt bottom but that's because I had the pizza steel in the middle rack and it was too late to move once the oven was preheated so the dutch oven was right on top. Still, some fantastic bread after scraping the bottom just a bit.
I started my starter, using your starter video, with organic wheat but finally got a hold of some rye and I switched the feeder. Moved on to your more advance recipe.
That one was super fantastic! Moved the steel to the bottom of the oven so the DO was sitting on the wire rack. I actually dropped the temp to 450 after the first ten minutes bc I was extra nervous about a burn. I got a fantastic rise. I only have one banneton but might need to get another one since the difference in the rise do to the shape is night and day.
Also, no rice flour but I dusted the banneton with arrowroot and it seems to do the job. Will have to compare once I get some. Will send you the IG pic. :)
Honestly, if got this bread at a nice restaurant I'd be raving about it, it's amazing to be able to make it home.
Thanks so much!
I have made this recipe about 4 times now and it keeps getting better and better!
Thank you Joshua for this excellent recipe and the humour that came along with it 😀
‘Ah Josh this sticky dough on my fingers’ part is so funny i keep rewatching it 😂