I taught sourdough bread at a local university. It needed to be simple and easy. For 2 one pound loaves. 1/4 cup starter (150 year old start from Boudin Bakery, San Francisco), 2 cups filtered water, 4 cups bread flower, 1 tsp salt, mix with a table knife. Simple Final easy use $1.25 Dollar Tree stainless steel dog bowls to rest, proof and bake the bread in 475 F oven, 20 minutes covered with dog bowl 2, 12 minutes uncovered. No glass containers, no Dutch ovens, no preheating, no water racks.
Thank you! You have presented this whole process clearer and less stress inducing than anyone I have watched so far! You may be the reason I wont give up on my sourdough journey.
Thank you for this! I'm day 6 and my starter was bubbling over this morning. I may go another day but super excited after watching your video that I'll know what to do with it now. ❤
So far my dough is resting-first one. What I really like are the measurements as you go and printed on the screen . I'm pausing and writing as you go. This has been the most helpful for me. I'm so excited to finally get to the point of baking my first loaf. I have cookie sheets, no Dutch oven yet.
Sounds great!!!! Loaf pans work as do roaster pans and pizza stones. Open baking is a little tougher but it can work, your dough has to be proofed perfectly for it to hold its shape and spring. I think you’re going to be just fine!!!! There is a No Dutch oven video on the channel in the baking playlist: ua-cam.com/play/PL9Aa62X0rQkbj5-Nz2o5p9rd-kgpo45Tf.html&si=9SKqt8lJVU6e_p_S
First off, thank you so much for your video and commentary. Super helpful. I do have a question though, when you put your dough and marked the containers in the video it does look like it doubled in size. Does it increase and then decrease?
Great question!! I experiment with stopping it at different ride percentages. It also expands both sideways and upwards. A good rule of thumb is if you’re cold proofing stop it at 75%, if you’re skipping cold proofing let it go to full double. And then play around with rise percentage til you find your perfect spot.
Every oven is different and the main thing is to make sure your bread gets to 205F internal temp. With my Dutch oven I bake at 450F, 30 min lid on, 20 min lid off then start checking temp every 5 min or so until it reaches internal temp :):)
What would the procedure be for a dutch oven? I'd probably cut this recipe in half for one to two DO loafs, correct? Same measurements and everything else?
Yes, exactly cut it in half for one loaf or split it in two if you make the whole batch. With a Dutch oven bake at 450, 20 minutes lid on, 15-30 minutes lid off until the bread reached 205f internal
I’m using a DO to bake mine. What size is best to use for this recipe? And do you put it in the oven while it preheats so shaped dough goes into a hot DO or do you put it in cold with the shaped dough? Thanks for the great recipe video! Looking forward to seeing how my first sourdough breads come out later today and tomorrow! 😊
I wait until my DO is super pre heated and the. The dough comes straight out of the fridge, score and into the hot DO.y favourite size is just over 4 quarts, I like the snug fit. These are the Dutch Ovens I use, the ovals most often because I can fit two side by side: Oval Dutch Oven (May be able to fit two side by side): amzn.to/4aPPWlP Dutch Oven: amzn.to/3NUoqK4 Inexpensive: amzn.to/45yDUeh You might find this post helpful, it goes over all the Dutch Oven options, pros and cons, sizes and shapes and includes links: facebook.com/share/p/wB935P3U9DsvEkgG/?mibextid=WC7FNe
I love you videos. I would like to see you do one where you put them in the fridge overnight. That is after it has been preshaped and shaped, correct? And then using a dutch oven rather than in open pans. I don't think I have seen any videos doing those two variations. And the timings you use for all of that.
Sure, here’s a love where we got some on the oven, every oven is different, whichever temp and time you choose, try to use a thermometer to get to 205F internal temp: ua-cam.com/users/livel_x0_68W3gc?si=I_gtadskRpJ9Xyz9
Hi Sarah Thank you for the detailed and simple directions on the whole sourdough process. I have began the starter process and am confused. I mixed 60g rye flour and 60g water together in a jar. I sat for 48 hours. I removed 60g and added 60g flour and water. Today I removed 120g of starter, as the directions said. When I did this, there was just a little left. Is that how it should be? I don't understand how it will grow when I take away so much every day. Advise would be much appreciated. Thanks. Jerri
Did you do 60 grams each flour and water? Maybe that’s the issue. It should be 60 grams starter in the jar and add 60 each flour and water for a total of 180, then when you discard 120 it always leaves 60 behind.
Hi Kathy! I don’t have a printable but it’s on FB, you could probably print it there! Beginner Bread Tutorial facebook.com/61552422931152/posts/pfbid0cNY4UtcB1mHoarHomdZcUYUinsw8AD5mMsbZBL8sHqQ64hBKr9NuwgG1N4ya1NnBl/?mibextid=Na33Lf
Rice flour for dusting in purely esthetic, you definitely don’t need it :) I find it works hreat with regular flour and sometimes I don’t do any at all. It’s just for looks.
I am having a rough go at my first sourdough science experiment!!! The video is quite confusing with time table and order of directions, and I am trying to make heads or tails from it. My BF was REALLY tacky. I left on counter overnight and woke to a HUGE rise. HAPPY about that!! But when I turned out on counter it was STILL really tacky. I added rice flour as I was trying to do a pre-shape. I FINALLY got somewhat of a shape to put into loaf pans. I guess that I have to let rise again before scoring and then bake. Hope that they will turn out ok.
Hey there! We don’t recommend bulk proofing on the counter overnight, it’s almost always much too long and that’s what would have caused your dough to be so sticky. The timing is: feed starter before bed for early morning bake or 4-12 hours before baking. Mix dough to shaggy dough, 30 min rest and stretch and fold 3-4 times, bulk proof on the counter in clear straight sided containers until doubled or slightly less than doubled (usually 4-8 hours max), pre shape (no flour or water during pre shaping), final shape and then either bake or cold proof.
Thanks so much!!! I thought I had to keep doing stretches and folds until I had the window pane test haha. What can I do to have a stronger starter? Mine is about 2 weeks old and I feed it every 24 hours… when I use it this morning I did the float test and it floated… is that enough?
If your starter is doubling consistently every feed, that is the best measure to know if it’s ready to use. The float test isn’t entirely reliable. Your starter is still young, I would keep feeding it daily to build strength and consistency for a week or two. After that, you can store it in the fridge and feed once a week or 4-12 hours before baking, whichever comes first. Starters keep building strength and stability for awhile after they activate.
Well I tried your recipe again and everything went fine except I left out the salt. Didn't realize it until the bulk proof which I did on my counter. It had a nice rise but it was late in the evening so I did what you suggested and put it in loaf pans with parchment into the frige. The next day I went to put it in the Dutch oven and it was stuck to the parchment and I couldn't shape it at all. I did my best and put it in the DO. It was very flat but still tasted good despite the no salt. What should I have done differently so I could get a nice shape for my DO?
The salt could have been the main issue. Always make sure you put flour on the parchment before the dough goes on. Usually when it goes in the fridge it’s already shaped and then you take it out, flip it on to parchment, score and bake.
Hi!! Thanks so much for the recipe! I have a question: what if after de 4th stretch and fold my dough doesn’t pass the window test? Mine isn’t as stretchy as yours… it breaks… what should I do?
I wouldn’t worry too much about the window pane test as a newbie. I’m not sure why your dough would break but I would say continue on through the process. Let it fully bulk proof and get it baked and see what adjustments you need to make next time. Lots of things could have happened, a mixup in measurements, a weak starter. Always just finish the process and adjust on your next dough.
I like your process. It makes sense. I’m a little concerned about the weights of everything. You created 4 beautiful loaves with your recipe. I have made about 10 loaves using other methods and each has been flat and wet. I don’t want 4 loaves of what I’ve been making. Any scaled down version of your recipe?
Of course! In this video I did a double batch of the beginner bread recipe. This will make a single loaf: 60g Starter 340g water 500g flour 10g salt. And then once you master the processes you can move up to 100g starter 350g water 500 g flour and 10g salt. 😊
Made my first loaves following this video! It seemed like everything was going well! And they came out looking beautifully but when I cut them open they still seemed pretty dense and doughy. What did I do wrong? Did I just not cook them enough?
Doughy can mean undercooked for sure. Try using meat thermometer to ensure your internal temp is 205F. Lower hydration bread is a little dense but not terribly, density can be reduced by increasing hydration but we recommend mastering the essential techniques before increasing hydration as it’s a little harder to work with.
I love this video! Currently waiting for my third stretch and fold. This is my first loaf ever, with my 3-week-old baby starter! I have high hopes, thank you so much for making this seem less scary. I’ll be using my Dutch oven and might try a couple of ice cubes inside, which I’ve seen others rave about. What are your thoughts about using ice cubes in the DO?
Have fun and good luck!!!! Lots of people have success with ice cubes. I don’t use them, instead I put a tray of water on the rack under my DO and crinkled tinfoil under the parchment in my DO to get a softer crust.
Ok. So Bannetons are meant for “cold proofing” which happens after shaping and before baking and is an optional step. Bulk proofing happens after stretch and folds on the counter and I recommend you watch the video on my channel called “do this one thing for Bulk Proofing Success” for that step. With the tray of water, when I open bake it’s there to add steam. I figured out a way to fit in my oven with the Dutch oven and I put it there to keep the bottom of the loaf from over cooking. So I follow the same lid on lid off process but have the tray there to shield the bottom of the loaf from the heat to make a softer crust :)
Attempting this second time around right now. My dough even at the first stretch & fold (right now) is much thicker than yours. I did this recipe yesterday aswell & both loaves were so dense I had to throw them out. They looked so perfect at end of cooking tho lol. Helllllp !!
Is there any chance that there is a scale error when you’re adding your water? The dough does start out fairly stiff at the first stretch and fold but builds elasticity at each subsequent stretch and fold. Usually if a loaf is very dense it’s underproofed, you may need to increase proofing time. The last idea I have based on the stiffness and the density is it’s possible your starter is not ready.
It varies a bit depending on the temperature. Let the dough double either before or after the dough rests in the fridge. The amount of gas in the dough is determined by the time the yeast works to produce it.
I’ve watched your beginning video and downloaded your ebook. Your timeline makes great sense. I think that is where I’ve had trouble. However, you suggest feeding my starter the night before so it’s active in the morning. My question is, my starter tends to bubble and be active quickly…2-4 hours. It deflates by 7 hours. Is that adequate time for feeding overnight and still being useable in the morning? Sorry for going on so much…
Really great question!! You have a couple of options. You can feed your starter early in the morning to use it at peak. Or, feeding the night before and using it after peak even after it has deflated is still totally fine, the main difference is that the longer past peak you use your starter, the stronger your sour flavour will be. If you feed in the morning and end up mixing late enough that it’s too late to bake, you can always just pop it in the fridge after final shaping in a banneton (or makeshift banneton, anything that will hold the dough’s shape) overnight and bake it in the morning. Interestingly though, cold proofing will also increase flavour. So, for you, I would say feeding the night before is still fine or if you’re an early bird feed early morning.
@@sourdoughforbeginners thank you so much. You are very responsive and helpful. There is so much info out there and I’ve been getting my recipes and processes confused with one to seek guidance from! Appreciate you!
Yes!!! If you go to the main page of the channel and then playlist, there is a whole section for starters. This is how to make one: Full Visual Starter Tutorial (Day by Day): ua-cam.com/video/ER9BQjgVqjM/v-deo.htmlsi=X1-pK_hemZVtm9bv
@@sourdoughforbeginners omg 😱 thank you so so so much I have been searching high and low and I’m just lost because there are so many different videos! I appreciate you so much for this link you have no idea!!! I was just going to buy some instant online but I like learning the roots of how to make stuff so I really did not want to do that. I am so excited not only that you responded but to watch the videos and give it a go!!
I’m currently in the process, is the dough sticky after proofing? (Ok I’m not exactly sure it’s done proofing, the rise is good and the “wholes” in the dough look fabulous all the way around. Trying to decide when it’s done.
Yes absolutely you can and they will stay the same or better :):) bake times really vary widely for all ovens, the main thing is to get the bread to an internal temp of 205F. I do 450 the whole time, 30 min with the DO lid on and then 15-25 min until internal temp is reached.
I don't know what I did wrong, but I watched you video over and over, paused it with the measurements to make sure I did the right measurements of everything in the steps that you say, used the exact same scale as you have, and my dough is SO dry, I couldn't make it come together, it was just dry with bits of moisture. I had to add quite a bit more water just to get it to mix into some sort of dough. I went ahead and kneaded it like regular bread dough because I couldn't make it come together it was so dry. It is on the first 30 minute rest, but I have a feeling I will not be able to stretch it, as it is so compact. Any ideas as to what to do?
Oh wow. It’s really hard to say. Usually when it’s first mixed it’s shaggy and you have to push it with your hands but also very sticky. It definitely sounds like somehow water or flour are off.
I can definitely try!! You can strengthen your starter by giving it a few “flour heavy” feeds, just mix it nice and thick to stabilize it. If you’re mixing using cups always do half as much water as flour. Sourdough always stays a little sticky, so the last stretch and fold and then carry on with the rest of the steps, hopefully it will work out.
Hi Sarah we are from Saint Ephrem de Beauce in Quebec! I u d’état d you guys are in the Maritimes? Would love to connect! My husband and I are having a blast making and experimenting with sourdough!
Question on the refrigerated dough: after it's been refrigerated, do you pull it out and follow the same steps? Or do you let it come to room temp first? Thank you
So, usually if you cold proof you do it after bulk proofing, pre shaping and shaping. Then when you’re ready to bake you can take it straight out of the fridge, tip it out of the banneton, score it and bake it, you don’t have to wait. Cold proofing is optional though.
I've been using this (cut in half, so 60g starter to 500g flour) and I'm seeing in the fb page most people are using twice as much starter. Is there a reason this is less? What are the effects of 60g starter for 500g flour vs 100 or 120g for a 500g flour recipe? What will be the difference? Thanks ♡
Awesome question!!! This recipe is low hydration (starter affects hydration) in order to be easier to manage for beginners. Once you start getting really good success with this recipe we recommend you move up to this recipe: ua-cam.com/video/Hg8ROw7IRrc/v-deo.htmlsi=1UZ2v7rU8FFbNBNm
@sourdoughforbeginners okay so the low hydration also uses less starter? Do you have a written form of the recipe you've linked? I'm seeing people use all the same ingredients here (350 water, 10 salt, 500 flour) but 100g starter.
Yes, it totally is. We suggest that cold proofing is an optional process and that beginners can consider skipping it until they master the essential processes. If something already went wrong during mixing or bulk proofing, cold proofing can just magnify the problem. These might help you: We wrote this EBook for the group. It covers basic essential processes to start with and more advanced processes to add over time. Comes with a starter recipe, beginner recipe with detailed photo tutorials and higher hydration recipe. Includes bakers math , timing, glossary, conversion to cups :):) The premise of the book is simplifying the process so that anyone can make sourdough easily and confidently. www.etsy.com/ca/listing/1641815707/sourdough-essentials-guide-decode You can find all of our tutorials here: linktr.ee/sourdoughforbeginners Bulk Proofing Success: ua-cam.com/video/FdLhVwInu7k/v-deo.htmlsi=cfkKSTKupLFq-RiZ Timing: ua-cam.com/users/shortsFHZE34CYZHU?si=lCNG86i_pcTfBNXx Pre Shaping: ua-cam.com/users/shortsCrxNQpCPlXI?si=6B7HsW6EqPJ-WUqi
I let mine bulk proof on the counter for 12hours. It nearly doubled in size so I went to do my preshaping and the dough is so sticky. I tried my best to get it preshqped thinking it would get more tension and less sticky but it didn’t. I just covered it with a towel and let sit another 30min. I plan to put in banneton and put in fridge until later when I’ll bake it. What went wrong?
Hi there!!! 12 hours is usually too long :(:( it’s likely over proofed. Instead of putting it in the fridge, try baking it as soon as you can, it will probably be dense but it will still taste good and worst case scenario you can turn it into croutons :):) next time try around 4-8 hours max. I’ll paste a couple of videos to help.
Yes, you can still use a Dutch and still split into two loaves. I bake at 450 the whole time, 30 min lid on 20 min lid off and then check temp until the bread is 205F internal temp.
I keep my oven set at 450 the whole time. Ultimately I keep baking until the internal temp is 205F. Of using a dutch oven I do 30 min lid on then 20 min lid off then start checking temp. If I do loaf pans I rotate the pans every 20 min and check temp after 40 min.
See my first stretch and fold it was still soooo sticky that it was all over my hands. It doesn’t look like yours is sticking to your hands during the stretch and folds. What am I doing wrong?
It could be too much water? The first stretch and fold is quite sticky, it will stick to your hands and then less and less after each stretch and fold. Make sure you are making your hands a little damp.
I am at the step for my preshape and I feel like my dough is super sticky. I waited close to 5hrs and it more than doubled, maybe tripled in size. Is this normal. Did I wait too long or not long enough? Comparing my dough to your video and definitely not looking smooth and non sticky like yours.
Hopefully you get this as you’re working on it :):) If it tripled, it’s probably a little over proofed. Do your best to pre shape it and shape it and try en bake right away, don’t cold proof as it will only further over proof. Next time, shorten you bulk proofing time slightly, so it’s at around double.
I followed this video with success until I got to the shaping part. The dough was runny and sticky and I couldn't manipulate it or shape it. What did I do wrong?
Sorry 😢 with the runner bread recipe, it’s a denser loaf as it’s lower hydration :):) delicious and yummy though. We recommend once someone masters the processes, then they should increase hydration.
@@sourdoughforbeginners may I know how much hydration for that recipe? I live in Malaysia and it’s quite humid here also we don’t have same brand bread flour like the one you’re using..
Do you have Facebook? This is one of our most popular tutorials, it covers everything about starters: facebook.com/story.php/?id=61552422931152&story_fbid=122122601204080764
Any working starter should be ok. Fortunately, my starter originally came from the Boudin Bakery in San Francisco. It was given to an 8 year old bread baker who brought it home to Utah
There is so much difference in what different Sourdough bakers say to let your dough rise to in bulk fermentation…30%, 50%,75% and your saying until it doubles in size. This is very confusing.
There is a lot of information about process out there and I think the biggest challenge for a beginner is sorting out which process in which order in which circumstance is the right process. A good rule of thumb is less rise for higher hydration, more for lower hydration.
There’s longer version with lots of detail and discussion here: UA-cam Baking Playlist: ua-cam.com/play/PL9Aa62X0rQkbj5-Nz2o5p9rd-kgpo45Tf.html&si=9SKqt8lJVU6e_p_S
I taught sourdough bread at a local university. It needed to be simple and easy. For 2 one pound loaves. 1/4 cup starter (150 year old start from Boudin Bakery, San Francisco), 2 cups filtered water, 4 cups bread flower, 1 tsp salt, mix with a table knife. Simple Final easy use $1.25 Dollar Tree stainless steel dog bowls to rest, proof and bake the bread in 475 F oven, 20 minutes covered with dog bowl 2, 12 minutes uncovered. No glass containers, no Dutch ovens, no preheating, no water racks.
Thanks for sharing!!! My last sourdough bread was a bust 😢
NEWBIE: I get most everything, but what is the 1/4 cup of starter? 0:37
How long for proofing?
can I use just the All-purpose flour instead of bread the rye?
Thank you! You have presented this whole process clearer and less stress inducing than anyone I have watched so far! You may be the reason I wont give up on my sourdough journey.
Oh awesome! Thank you and enjoy. I’ll keep building tutorials :)
I feel the same. Thank you.
😍😍
Me too thank you you made it sound easy to make sourdough
Thank you for this! I'm day 6 and my starter was bubbling over this morning. I may go another day but super excited after watching your video that I'll know what to do with it now. ❤
This was the best sourdough instruction video I’ve seen. I have just finished my first two loaves. Thank you for your great guidance!!
Yay!! Love hearing it!!
So far my dough is resting-first one. What I really like are the measurements as you go and printed on the screen . I'm pausing and writing as you go. This has been the most helpful for me. I'm so excited to finally get to the point of baking my first loaf. I have cookie sheets, no Dutch oven yet.
Sounds great!!!! Loaf pans work as do roaster pans and pizza stones. Open baking is a little tougher but it can work, your dough has to be proofed perfectly for it to hold its shape and spring.
I think you’re going to be just fine!!!! There is a No Dutch oven video on the channel in the baking playlist:
ua-cam.com/play/PL9Aa62X0rQkbj5-Nz2o5p9rd-kgpo45Tf.html&si=9SKqt8lJVU6e_p_S
I used this for my first attempt. It came out flawlessly!!!! Thank you so much for making this easy for us newbies!!!!
Oh yaaaaaaaayyyy!
I love this. You did such a great presentation. Thank you for sharing
You are so welcome
Thank you so very much! This is a huge help
First off, thank you so much for your video and commentary. Super helpful. I do have a question though, when you put your dough and marked the containers in the video it does look like it doubled in size. Does it increase and then decrease?
Great question!! I experiment with stopping it at different ride percentages. It also expands both sideways and upwards. A good rule of thumb is if you’re cold proofing stop it at 75%, if you’re skipping cold proofing let it go to full double. And then play around with rise percentage til you find your perfect spot.
How would I bake this with a dutch oven? What do you recommend for temps and times? I'm going to try your method soon! Thanks!!
Every oven is different and the main thing is to make sure your bread gets to 205F internal temp. With my Dutch oven I bake at 450F, 30 min lid on, 20 min lid off then start checking temp every 5 min or so until it reaches internal temp :):)
@@sourdoughforbeginners Perfect. Thanks again Sarah!
@@sourdoughforbeginnershow do I get my bread to 205 internal temp? I don’t have a heat thermometer or anything
What would the procedure be for a dutch oven? I'd probably cut this recipe in half for one to two DO loafs, correct? Same measurements and everything else?
Yes, exactly cut it in half for one loaf or split it in two if you make the whole batch. With a Dutch oven bake at 450, 20 minutes lid on, 15-30 minutes lid off until the bread reached 205f internal
Thank you so much for your videos. Just made my first loaf, wow!
You are so welcome and enjoy!!
I’m using a DO to bake mine. What size is best to use for this recipe? And do you put it in the oven while it preheats so shaped dough goes into a hot DO or do you put it in cold with the shaped dough? Thanks for the great recipe video! Looking forward to seeing how my first sourdough breads come out later today and tomorrow! 😊
I wait until my DO is super pre heated and the. The dough comes straight out of the fridge, score and into the hot DO.y favourite size is just over 4 quarts, I like the snug fit.
These are the Dutch Ovens I use, the ovals most often because I can fit two side by side:
Oval Dutch Oven (May be able to fit two side by side):
amzn.to/4aPPWlP
Dutch Oven:
amzn.to/3NUoqK4
Inexpensive:
amzn.to/45yDUeh
You might find this post helpful, it goes over all the Dutch Oven options, pros and cons, sizes and shapes and includes links:
facebook.com/share/p/wB935P3U9DsvEkgG/?mibextid=WC7FNe
I love you videos. I would like to see you do one where you put them in the fridge overnight. That is after it has been preshaped and shaped, correct? And then using a dutch oven rather than in open pans. I don't think I have seen any videos doing those two variations. And the timings you use for all of that.
Ok will do!!!! I’m working on a new one now :):)
Can you link this video of the Dutch oven and cold proof?
Sure, here’s a love where we got some on the oven, every oven is different, whichever temp and time you choose, try to use a thermometer to get to 205F internal temp:
ua-cam.com/users/livel_x0_68W3gc?si=I_gtadskRpJ9Xyz9
Ahh ok I wasn’t paying attention if it double or not… because I thought the float test was enough. Thank you very much for all your time and advice ❤
Glad I could help!
Hi Sarah
Thank you for the detailed and simple directions on the whole sourdough process. I have began the starter process and am confused. I mixed 60g rye flour and 60g water together in a jar. I sat for 48 hours. I removed 60g and added 60g flour and water. Today I removed 120g of starter, as the directions said. When I did this, there was just a little left. Is that how it should be? I don't understand how it will grow when I take away so much every day. Advise would be much appreciated. Thanks. Jerri
Did you do 60 grams each flour and water? Maybe that’s the issue. It should be 60 grams starter in the jar and add 60 each flour and water for a total of 180, then when you discard 120 it always leaves 60 behind.
I must be misreading the directions, I will try that. Thanks for your help.
@@sourdoughforbeginners
My pleasure :)
Well I definitely learned a few dos and a few don'ts from the experience of making my first two loafs. I'll share a crumb picture when it cools.
Yay!
Where is the printable recipe? Thanks for doing this, makes it so much easier seeing a video.
Hi Kathy! I don’t have a printable but it’s on FB, you could probably print it there! Beginner Bread Tutorial
facebook.com/61552422931152/posts/pfbid0cNY4UtcB1mHoarHomdZcUYUinsw8AD5mMsbZBL8sHqQ64hBKr9NuwgG1N4ya1NnBl/?mibextid=Na33Lf
What’s with the rice flour? I noticed you using it but was not sure if I need to go purchase rice flour?
Rice flour for dusting in purely esthetic, you definitely don’t need it :) I find it works hreat with regular flour and sometimes I don’t do any at all. It’s just for looks.
I am having a rough go at my first sourdough science experiment!!! The video is quite confusing with time table and order of directions, and I am trying to make heads or tails from it. My BF was REALLY tacky. I left on counter overnight and woke to a HUGE rise. HAPPY about that!! But when I turned out on counter it was STILL really tacky. I added rice flour as I was trying to do a pre-shape. I FINALLY got somewhat of a shape to put into loaf pans. I guess that I have to let rise again before scoring and then bake. Hope that they will turn out ok.
Hey there! We don’t recommend bulk proofing on the counter overnight, it’s almost always much too long and that’s what would have caused your dough to be so sticky. The timing is: feed starter before bed for early morning bake or 4-12 hours before baking. Mix dough to shaggy dough, 30 min rest and stretch and fold 3-4 times, bulk proof on the counter in clear straight sided containers until doubled or slightly less than doubled (usually 4-8 hours max), pre shape (no flour or water during pre shaping), final shape and then either bake or cold proof.
Thanks so much!!! I thought I had to keep doing stretches and folds until I had the window pane test haha. What can I do to have a stronger starter? Mine is about 2 weeks old and I feed it every 24 hours… when I use it this morning I did the float test and it floated… is that enough?
If your starter is doubling consistently every feed, that is the best measure to know if it’s ready to use. The float test isn’t entirely reliable. Your starter is still young, I would keep feeding it daily to build strength and consistency for a week or two. After that, you can store it in the fridge and feed once a week or 4-12 hours before baking, whichever comes first. Starters keep building strength and stability for awhile after they activate.
I followed the video instructions to a T, but when I did the window pane test my dough is breaking/tearing. The dough seems tough. What can I do?
Do one more set of stretches and folds :):) also make sure your hands are quite damp and you’re being gentle while you try the windowpane :):)
Well I tried your recipe again and everything went fine except I left out the salt. Didn't realize it until the bulk proof which I did on my counter. It had a nice rise but it was late in the evening so I did what you suggested and put it in loaf pans with parchment into the frige. The next day I went to put it in the Dutch oven and it was stuck to the parchment and I couldn't shape it at all. I did my best and put it in the DO. It was very flat but still tasted good despite the no salt. What should I have done differently so I could get a nice shape for my DO?
The salt could have been the main issue. Always make sure you put flour on the parchment before the dough goes on. Usually when it goes in the fridge it’s already shaped and then you take it out, flip it on to parchment, score and bake.
Hi!! Thanks so much for the recipe! I have a question: what if after de 4th stretch and fold my dough doesn’t pass the window test? Mine isn’t as stretchy as yours… it breaks… what should I do?
I wouldn’t worry too much about the window pane test as a newbie. I’m not sure why your dough would break but I would say continue on through the process. Let it fully bulk proof and get it baked and see what adjustments you need to make next time. Lots of things could have happened, a mixup in measurements, a weak starter. Always just finish the process and adjust on your next dough.
If I were intending to use my Dutch 6 qt would I not separate the dough?
Hi Allyson, you should still separate it into two, it’s a double batch. It will work beautifully in a Dutch oven.
I like your process. It makes sense. I’m a little concerned about the weights of everything. You created 4 beautiful loaves with your recipe. I have made about 10 loaves using other methods and each has been flat and wet. I don’t want 4 loaves of what I’ve been making. Any scaled down version of your recipe?
Of course! In this video I did a double batch of the beginner bread recipe. This will make a single loaf: 60g Starter 340g water 500g flour 10g salt. And then once you master the processes you can move up to 100g starter 350g water 500 g flour and 10g salt. 😊
I have a proof setting on my oven. Can I use it to bulk proof my dough?
I don’t know for sure as I’ve never used one before. But, I’ve seen people in the group talking about using them and liking it. Give it a try!
Made my first loaves following this video! It seemed like everything was going well! And they came out looking beautifully but when I cut them open they still seemed pretty dense and doughy. What did I do wrong? Did I just not cook them enough?
Doughy can mean undercooked for sure. Try using meat thermometer to ensure your internal temp is 205F. Lower hydration bread is a little dense but not terribly, density can be reduced by increasing hydration but we recommend mastering the essential techniques before increasing hydration as it’s a little harder to work with.
Should we also wait at least 2 hours to let the loaf cook completely to let it continue to cook and cool before cutting?
Oh yes absolutely!!
If I don’t have wheat flour and only organic I bleached all purpose flour is that okay to just use?
Yes that is 100% fine.
I love this video! Currently waiting for my third stretch and fold. This is my first loaf ever, with my 3-week-old baby starter! I have high hopes, thank you so much for making this seem less scary. I’ll be using my Dutch oven and might try a couple of ice cubes inside, which I’ve seen others rave about. What are your thoughts about using ice cubes in the DO?
Also, can I bulk proof in my banneton?
Have fun and good luck!!!!
Lots of people have success with ice cubes.
I don’t use them, instead I put a tray of water on the rack under my DO and crinkled tinfoil under the parchment in my DO to get a softer crust.
Awesome, thank you! Do you leave the lid of the Dutch oven OFF when using the pan of water?
Ok. So Bannetons are meant for “cold proofing” which happens after shaping and before baking and is an optional step. Bulk proofing happens after stretch and folds on the counter and I recommend you watch the video on my channel called “do this one thing for Bulk Proofing Success” for that step.
With the tray of water, when I open bake it’s there to add steam. I figured out a way to fit in my oven with the Dutch oven and I put it there to keep the bottom of the loaf from over cooking. So I follow the same lid on lid off process but have the tray there to shield the bottom of the loaf from the heat to make a softer crust :)
ua-cam.com/video/FdLhVwInu7k/v-deo.htmlsi=1GoR_FQ-9nuNNczO
Attempting this second time around right now.
My dough even at the first stretch & fold (right now) is much thicker than yours.
I did this recipe yesterday aswell & both loaves were so dense I had to throw them out. They looked so perfect at end of cooking tho lol. Helllllp !!
Is there any chance that there is a scale error when you’re adding your water? The dough does start out fairly stiff at the first stretch and fold but builds elasticity at each subsequent stretch and fold.
Usually if a loaf is very dense it’s underproofed, you may need to increase proofing time.
The last idea I have based on the stiffness and the density is it’s possible your starter is not ready.
It varies a bit depending on the temperature. Let the dough double either before or after the dough rests in the fridge. The amount of gas in the dough is determined by the time the yeast works to produce it.
I’ve watched your beginning video and downloaded your ebook. Your timeline makes great sense. I think that is where I’ve had trouble. However, you suggest feeding my starter the night before so it’s active in the morning. My question is, my starter tends to bubble and be active quickly…2-4 hours. It deflates by 7 hours. Is that adequate time for feeding overnight and still being useable in the morning? Sorry for going on so much…
Really great question!! You have a couple of options. You can feed your starter early in the morning to use it at peak. Or, feeding the night before and using it after peak even after it has deflated is still totally fine, the main difference is that the longer past peak you use your starter, the stronger your sour flavour will be.
If you feed in the morning and end up mixing late enough that it’s too late to bake, you can always just pop it in the fridge after final shaping in a banneton (or makeshift banneton, anything that will hold the dough’s shape) overnight and bake it in the morning. Interestingly though, cold proofing will also increase flavour.
So, for you, I would say feeding the night before is still fine or if you’re an early bird feed early morning.
@@sourdoughforbeginners thank you so much. You are very responsive and helpful. There is so much info out there and I’ve been getting my recipes and processes confused with one to seek guidance from! Appreciate you!
Do you have a recipe for how you make your starter?
Yes!!! If you go to the main page of the channel and then playlist, there is a whole section for starters. This is how to make one: Full Visual Starter Tutorial (Day by Day):
ua-cam.com/video/ER9BQjgVqjM/v-deo.htmlsi=X1-pK_hemZVtm9bv
@@sourdoughforbeginners omg 😱 thank you so so so much I have been searching high and low and I’m just lost because there are so many different videos! I appreciate you so much for this link you have no idea!!! I was just going to buy some instant online but I like learning the roots of how to make stuff so I really did not want to do that. I am so excited not only that you responded but to watch the videos and give it a go!!
I’m currently in the process, is the dough sticky after proofing? (Ok I’m not exactly sure it’s done proofing, the rise is good and the “wholes” in the dough look fabulous all the way around. Trying to decide when it’s done.
Yes, the dough is sticky after proofing, the pre shaping process helps to bring it all together :)
When I go to bake the two loaf, can I put them in dutch ovens instead of loaf pans. baking times? will they stay the same?
Never mind. . I read all the comments and you answered the question already !!! My bad!
Yes absolutely you can and they will stay the same or better :):) bake times really vary widely for all ovens, the main thing is to get the bread to an internal temp of 205F. I do 450 the whole time, 30 min with the DO lid on and then 15-25 min until internal temp is reached.
I don't know what I did wrong, but I watched you video over and over, paused it with the measurements to make sure I did the right measurements of everything in the steps that you say, used the exact same scale as you have, and my dough is SO dry, I couldn't make it come together, it was just dry with bits of moisture. I had to add quite a bit more water just to get it to mix into some sort of dough. I went ahead and kneaded it like regular bread dough because I couldn't make it come together it was so dry. It is on the first 30 minute rest, but I have a feeling I will not be able to stretch it, as it is so compact. Any ideas as to what to do?
Oh wow. It’s really hard to say. Usually when it’s first mixed it’s shaggy and you have to push it with your hands but also very sticky. It definitely sounds like somehow water or flour are off.
So the overnight fridge proofing is not essential for a good bread?
That’s correct. Cold proofing has tonnes of benefits but it is an optional step.
Thank you!❤
If I need to cold proof and bake in the morning do I need the dough to come to room temp? Or can I bake right away?
Usually I pull it straight out of the fridge, score and bake cold :) it’s personal preference.
I’m cooking my first two loaves ever; drum 🥁 roll please lol
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My starter is runny and I have done 3 stretch and flex’s and it’s not getting any stronger, can you help me? 🥴
I can definitely try!! You can strengthen your starter by giving it a few “flour heavy” feeds, just mix it nice and thick to stabilize it. If you’re mixing using cups always do half as much water as flour. Sourdough always stays a little sticky, so the last stretch and fold and then carry on with the rest of the steps, hopefully it will work out.
Hi Sarah we are from Saint Ephrem de Beauce in Quebec! I u d’état d you guys are in the Maritimes? Would love to connect! My husband and I are having a blast making and experimenting with sourdough!
That sounds awesome! Send me an email schandlerapps@gmail.com we are in Ennismore, ON about 90 min north of TO :)
Question on the refrigerated dough: after it's been refrigerated, do you pull it out and follow the same steps? Or do you let it come to room temp first? Thank you
So, usually if you cold proof you do it after bulk proofing, pre shaping and shaping. Then when you’re ready to bake you can take it straight out of the fridge, tip it out of the banneton, score it and bake it, you don’t have to wait. Cold proofing is optional though.
@@sourdoughforbeginners thank you!
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Great video, thank you Sarah
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Does this recipe half well? I’m by myself and one loaf lasts me for a week. I’m only baking once a week.
Yes, absolutely just cut it right in half :)
I've been using this (cut in half, so 60g starter to 500g flour) and I'm seeing in the fb page most people are using twice as much starter. Is there a reason this is less? What are the effects of 60g starter for 500g flour vs 100 or 120g for a 500g flour recipe? What will be the difference? Thanks ♡
Awesome question!!! This recipe is low hydration (starter affects hydration) in order to be easier to manage for beginners. Once you start getting really good success with this recipe we recommend you move up to this recipe: ua-cam.com/video/Hg8ROw7IRrc/v-deo.htmlsi=1UZ2v7rU8FFbNBNm
@sourdoughforbeginners okay so the low hydration also uses less starter? Do you have a written form of the recipe you've linked? I'm seeing people use all the same ingredients here (350 water, 10 salt, 500 flour) but 100g starter.
Here you go:
100 g Starter
500 g Flour
350 g Water
10 g Salt
Can I use only whole wheat for this recipe?
Yes you can! But, ww is a lot more finicky, watch through this before you do: ua-cam.com/video/Kv3b6hezhZc/v-deo.htmlsi=1l6Z01M1G-MgVEfo
How many times are you stretching and folding the dough before letting it rest for 30 mins?
6-8 I usually go around the dough a couple of times. There’s no set amount.
@@sourdoughforbeginners thank you!
This is the first time I have seen without the second proof or final proof before baking. Is it possible?
Yes, it totally is. We suggest that cold proofing is an optional process and that beginners can consider skipping it until they master the essential processes. If something already went wrong during mixing or bulk proofing, cold proofing can just magnify the problem. These might help you:
We wrote this EBook for the group. It covers basic essential processes to start with and more advanced processes to add over time. Comes with a starter recipe, beginner recipe with detailed photo tutorials and higher hydration recipe. Includes bakers math , timing, glossary, conversion to cups :):)
The premise of the book is simplifying the process so that anyone can make sourdough easily and confidently.
www.etsy.com/ca/listing/1641815707/sourdough-essentials-guide-decode
You can find all of our tutorials here:
linktr.ee/sourdoughforbeginners
Bulk Proofing Success:
ua-cam.com/video/FdLhVwInu7k/v-deo.htmlsi=cfkKSTKupLFq-RiZ
Timing:
ua-cam.com/users/shortsFHZE34CYZHU?si=lCNG86i_pcTfBNXx
Pre Shaping:
ua-cam.com/users/shortsCrxNQpCPlXI?si=6B7HsW6EqPJ-WUqi
So if we plan to cold proof, do we place in banneton basket before final shaping or after?
It can go in the banneton after final shaping :):)
Thank you !
Another question, if using a covered DO do you still use the pan of water? What are the bake times?
I don’t use the pan of water with my DO but only because it won’t fit :) I like the steam from the water, some ovens have a steam option.
A covered DO keeps the steam in while the bread cooks. A steam/water system is not needed.
Newbie here do you run out of starter or is that ongoing?
No, u refeed it after every bake :)
Can we use all AP or bread flour? Do we have to use whole wheat?
Yes you absolutely can, any flour or blend of flours you like :)
I let mine bulk proof on the counter for 12hours. It nearly doubled in size so I went to do my preshaping and the dough is so sticky. I tried my best to get it preshqped thinking it would get more tension and less sticky but it didn’t. I just covered it with a towel and let sit another 30min.
I plan to put in banneton and put in fridge until later when I’ll bake it.
What went wrong?
Hi there!!! 12 hours is usually too long :(:( it’s likely over proofed.
Instead of putting it in the fridge, try baking it as soon as you can, it will probably be dense but it will still taste good and worst case scenario you can turn it into croutons :):) next time try around 4-8 hours max.
I’ll paste a couple of videos to help.
Bulk Proofing Success:
ua-cam.com/video/FdLhVwInu7k/v-deo.htmlsi=cfkKSTKupLFq-RiZ
ua-cam.com/video/cYaUTtlfhxo/v-deo.htmlsi=z2PwzhV2_z2fCgEn
if i used this recipe, can I still use a dutch oven? How long does it have to bake for? And do I still need to split it into two loaves?
Yes, you can still use a Dutch and still split into two loaves. I bake at 450 the whole time, 30 min lid on 20 min lid off and then check temp until the bread is 205F internal temp.
What degree should the oven be and for how long?
I keep my oven set at 450 the whole time. Ultimately I keep baking until the internal temp is 205F. Of using a dutch oven I do 30 min lid on then 20 min lid off then start checking temp. If I do loaf pans I rotate the pans every 20 min and check temp after 40 min.
See my first stretch and fold it was still soooo sticky that it was all over my hands. It doesn’t look like yours is sticking to your hands during the stretch and folds. What am I doing wrong?
It could be too much water? The first stretch and fold is quite sticky, it will stick to your hands and then less and less after each stretch and fold. Make sure you are making your hands a little damp.
I think maybe in this live I show how sticky it still is during stretching and folding: facebook.com/share/v/Bb63vFkY3QogHq9Z/?mibextid=WC7FNe
I am at the step for my preshape and I feel like my dough is super sticky. I waited close to 5hrs and it more than doubled, maybe tripled in size. Is this normal. Did I wait too long or not long enough? Comparing my dough to your video and definitely not looking smooth and non sticky like yours.
Hopefully you get this as you’re working on it :):)
If it tripled, it’s probably a little over proofed. Do your best to pre shape it and shape it and try en bake right away, don’t cold proof as it will only further over proof. Next time, shorten you bulk proofing time slightly, so it’s at around double.
Sad day! Ok. Sticking in the oven now! Hopefully it's edible. 😬 Thank you for your quick response!
My pleasure :):) it’s probably going to taste great and it might just spring!!!
Where can I find this written recipe?
Hey there!! It’s typed out in the video description :)
120 grams Starter
680 grams Water
1000 grams Flour
20 grams Salt
Makes 2 loaves.
I wish when some post recipes in Grams they would add CUP measurements
Here’s one with both and I’ll be right back with a link to this one you watched in cups:
ua-cam.com/video/Hg8ROw7IRrc/v-deo.htmlsi=kqV0NK4wFg0bXIap
Here you go:
ua-cam.com/video/KAwS4lERLu4/v-deo.htmlsi=XGxDWNIY3rfXBW-T
Thank you😊 wish me luck. I only made muffins so far
You can totally do this!!!
I followed this video with success until I got to the shaping part. The dough was runny and sticky and I couldn't manipulate it or shape it. What did I do wrong?
WhT is felt flour?
Spelt! lol did I say felt? Oops.
What coarseness of salt? Is that pink Himalayan?
I use fine grind. I like pink Himalayan but in a pinch I’ll use whatever is in the cupboard 😅
I was waiting for you to show the crumb 🤷🏻♀️
Sorry 😢 with the runner bread recipe, it’s a denser loaf as it’s lower hydration :):) delicious and yummy though. We recommend once someone masters the processes, then they should increase hydration.
Is this recipe 100% hydration?
No it is a low hydration recipe :)
@@sourdoughforbeginners may I know how much hydration for that recipe? I live in Malaysia and it’s quite humid here also we don’t have same brand bread flour like the one you’re using..
This recipe is 68% water to to flour. The starter is 1:1:1 ratio.
@@sourdoughforbeginners thanks so much for your prompt reply. Really appreciate it 💝 all d best!!
Uugh. I need to know how to make the starter 😂. I’m at the way beginning
Do you have Facebook? This is one of our most popular tutorials, it covers everything about starters:
facebook.com/story.php/?id=61552422931152&story_fbid=122122601204080764
I just tried the beginner sour dough exact measurements and they it away it was all flour
Oh no! Something must have been off in the measurements or with your scale. Try it one more time.
@@sourdoughforbeginners can I send you pictures? I’m so sad I just can’t seem to do this correctly
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Any working starter should be ok. Fortunately, my starter originally came from the Boudin Bakery in San Francisco. It was given to an 8 year old bread baker who brought it home to Utah
There is so much difference in what different Sourdough bakers say to let your dough rise to in bulk fermentation…30%, 50%,75% and your saying until it doubles in size. This is very confusing.
There is a lot of information about process out there and I think the biggest challenge for a beginner is sorting out which process in which order in which circumstance is the right process. A good rule of thumb is less rise for higher hydration, more for lower hydration.
why do people do a talking video with music playing in the background??
😍
You can’t even see what you’re doing here.
There’s longer version with lots of detail and discussion here:
UA-cam Baking Playlist:
ua-cam.com/play/PL9Aa62X0rQkbj5-Nz2o5p9rd-kgpo45Tf.html&si=9SKqt8lJVU6e_p_S