As a retired Army Colonel I never pictured myself baking anything, let alone sourdough bread. But when my daughter-in-law gave us some starter for Christmas (who knows why!) I decided to give it a try. Too much information all over UA-cam on the subject. But a video called 101: Beginners Sourdough loaf sounded like the right place to start. Absolutely the right decision! Not only have all my sourdough loaves turned out so well my daughter-in-law calls me the "Sourdough Whisperer" but I have a great time doing it and really enjoy Jack's positive and delightful narrative! Well done! If this old Soldier can do it with Jack's help, anyone can!
Agreed! Having tried so many recipes, this is still my favourite sourdough channel.and recipe. 🏅 Here are some pics of my humble Sourdough ⬇️ instagram.com/p/CSERH_9hgoM/?
Well I couldn’t. The dough sticks to the basket and flows apart before I put it in. I do the folding I do it with water it works it doesn’t stick to my wet hands but it sticks to everything I put it into or cover it up with. Even if I put flour on it the flour just gets absorbed by the dough and the towel sticks to it. I use a makeshift dutch oven consisting of a cast iron skillet topped off with a cast iron wok. That’s probably the only good thing I got going. Because at least I get a good crust.
Jack. A dear friend of mine did all the cooking for the hunt camps back in the 50's. That meant they brought in supplies by mule over the untraveled, rough trails to get to tents. My favorite story ever is her telling me that once in a while they would have mule wrecks, or one would get loose and run off. She said after just one time of that happening, she and her mother carried their sour dough starters around their necks. A guarantee that once they reached camp, they could get the "essential" rolls or bread or pancakes started without waiting for the mules to be found. She was a true trailsman, and taught me a lot about her sourdough. Sadly, she died suddenly, just one week before I was to go to her house and help with her sour dough. You have came in and filled that void I felt. Thank you for everything.
As a retiree, I thought it would be a great idea to learn how to make bread. Sadly the sourdough snobbery out there really put me off until I found YOU! Today I baked my first loaf using your excellent instructions and recipe. It was perfect! Thank you!
Would love to see your process for a round bowl, and for those without banneton bowls! I have one banneton and one glass, my final shaping went... poorly. Lol
I taught my 12 year old nephew to make sourdough using your method. He took some starter home with him after the holidays and now he makes bread regularly. You have empowered him!
We need to be doing more things like this with our kids because none of our traditions are being passed down anymore, at least in the US, they don't seem to be.
After trying numerous times to make sourdough bread and starters this is the quite simply the ultimate guide to making PERFECT sourdough bread. No nonsense, simple instructions explained by someone who genuinely knows what he is doing. I don't need a Bake With Jack tea towel but am going to buy one to support this guy. Get this man a TV show!
Here here ! No other recipe could do it for me. This is the ONLY one and I felt like a proper baker after following your method and recipe. I now look forward to making bread every Friday. So relaxing. Thank youuuu Jack!!!
Have watched this video countless times. I am now ready to attempt my first loaf. Literally, baking with Jack. Have the video up, going step by step. Pause, next step. My kitchen is a bit warmer than his. Southeastern Arkansas. Still quite warm in October. Wish me luck.
THIS is the best video out there. No confusing terminology, no secret society mumbo jumbo. Very clear and relatable. Finally I don’t feel completely confused. Thank you!!!!
I've been baking sourdough for about 8 years and have gotten pretty good at it. There is something about the straightforward, though engaging, presentation in your video that somehow helped me regroup and make my best bread ever today. Thank you.
As a brand new sourdough baker, what's the texture of crust and interior that I'm looking for? My very first loaf this morning had a crispy but flexible, kind of chewy crust, with a moist, stretchy, tender interior. What should I be tweaking?
@@meganw.4457 I'm a novice too and having played around a bit with sourdough I've come up with a few things: -The method in this video of having a preheated baking tray in the bottom of your oven and adding boiling water to it works great for getting a good crust. I've started doing this and its always crispy but not thick and rock hard. -The quality of the flour plays a big part. Normal supermarket plain flour is a bit less thirsty and creates a wetter dough. Use strong bread flour if you can, the gluten is much stronger in it. Even some strong bread flour isn't that strong so try a few out. -I've started using wholemeal bread flour to feed my starter and it gets it really active and gives the bread a great consistency.
@@meganw.4457 Did you remove the water pan for the second part of the bake? That's when the crust is supposed to dry. As for the crumb, sourdough tends to be more chewy than yeast bread.
I’m a beginner bread maker and jumped into the sourdough deep end! After half a dozen fails I read a comment on a sourdough recipe recommending Bake With Jack. All I can say is THANK YOU! This tutorial, after watching dozens and following many, is the best! Your explanations and descriptions of the dough as you worked with it were super helpful. I just took a perfect loaf out of the oven, I’m super stoked!!!
Hi Jack. I almost gave up on making sourdough bread until I discovered this video. This is the best video I've seen so far... clear instructions, uncomplicated, and no discard! You're a great teacher. Thank you.
This is Easy. Thank you Jack. My wife is a excellent cook(chef) and when she told me the bread was the Star of the meal I was beaming like a dad showing off his newborn Son. Thanks again.
For a long time, I thought making my own sourdough starter and bread would be unattainable. After many failed attempts at my starter, I finally succeeded thanks to Jack's videos. The scrapings method really works and baking my first loaf was an immense source of pride. It was delicious, an absolute labour of love. I am eternally grateful to you, Jack. I recently bought your book and I can honestly say I want to bake all those breads. Thank you! Much love from Portugal ❤
This must be the most forgiving and uncomplicated sourdough bread tutorial ever. Beginning with the temperature of your room, you pretty much covered all the basics. Thank you, Jack! :)
I've watched A LOT of guff about sourdough in the past week and this is the first video I've watched and felt relaxed about the process afterward rather than more freaked out than when I started! Phew! Cheers for the video!
One teacher to another - you, my friend, are a charming and engaging teacher. I've been watching a fair few start-to-finish sourdough instructional videos of late and this was one of the easiest to watch all the way through because of your easy manner and plain speaking. In the immortal words of the Dondylion, "It's all bleeding coming together." Thanks!
I love Jack. His accent. His style. His ease. His recipes. 🥰 Been watching him for a year. Fnally felt comfortable enough to try Sourdough. My SIL gave me a starter for Christmas. Love him too! First loaf came out perfect. Even ventured to make it w 50% semolina flour & sesame seeds. Yum!!! Guess I'm having a Love Fest for Bread Baking here.
My sourdough kept coming out dense, gummy, and flat. I've been watching your videos constantly and using this as a guide, and today I baked my first really great loaf of sourdough using your method. Thank you so much 🙏
Man finally!! All the different instructions everywhere about feeding, discarding, curing, making a levant was overwhelming and super confusing. Love that you bust the myths and experimented, testing assumptions and breaking the rules. You seem to have figured out the no-nonsense way. So far I wasted 3 kilos of different types of flour trying to keep my starter alive not even having made a single loaf of bread about 3 weeks in. I now know my problem was to much starter and not adding enough to feed the big amount. Makes sense now. A little bit of yeast + lots of food equals == a bubble party vs lots of yeast + not enough food == problems in the household. For god sake let this work so I can finally enjoy my first made loaf of bread! Thanks mate.
I feel your pain! It took me 15 days to get my starter going when decent flours started to disappear from shelves. It finally worked, I found rye flour, I keep scrapings, that's it, no more waste.
Today was the first time I ever made a loaf of sourdough bread. It turned out almost perfect. This tutorial is priceless - I had to patronize your store as you definitely deserve some remuneration for all your work!
Thank you Jack, This method and your one year old started revival gave me a sense of accomplishment. I’m living with acquired brain injury and cannot multi task anymore. My bread was good and baking was therapeutic.
If you feel bad throwing out starter when refreshing it here's something you can do with it. Spread out a thin layer of starter on waxed paper and let it dry thoroughly (overnight). Roll or crinkle the paper to get the dried starter to fall off in flakes. Put the flakes in a small clean dry jar or in a vacuum bag. It will last forever to replace your starter if it ever goes bad, and it will be ready the next day rather than taking the week or so or of creating a new one. Also you can gift some or all of it to someone else.
I do this every spring, but put the flakes in the freezer. I don’t bake muck during the hot summer, howerver, this summer I’ve kept it going in the fridge!
My first sourdough loaf is in the oven! I'm so excited and I can hardly wait 30 more minutes. I've enjoyed the whole process from making the starter up to sliding the dough in the oven. I feel like I've had a personal, friendly, and humorous tutor next to me the whole way. Thank you for your video and know that these videos you labored over 5 years ago are still inspiring fledgling bakers today!
UPDATE: Gorgeous first loaf! In fact, it was picture-perfect. The bread was only a smidge doughy but I might have cut into it before it properly cooled. I'll try to exercise more self-control next time! Thank you again for your awesome sourdough class.
After weeks of feeding/growing my sourdough starter, I decided to finally 'take the plunge' and bake a loaf of bread yesterday. I happened across this video and found it easy to follow and liked the fact that the bread went into the refrigerator overnight. I followed this up until the bake since I have a dutch oven and didn't use a cooking stone and/or steam, but my bread came out perfectly . . . crispy on the outside, full of lovely air holes and soft on the inside, and very tasty. I hope that it wasn't 'beginners' luck,' but since my second loaf is baking in the oven as I type this, I'll know in a couple of hours. After posting photos of my wonderful loaf on FB and IG, several friends asked me how I did it and I've recommended this video to all of them. Thanks!!
I spent hours yesterday and the day before watching video after video to try to learn this process from start to finish, and I began to get frustrated. I was so confused. The videos were all either lacking in information, OR, made them more complex than they needed to be, especially since they are listed as "for beginners", and then here you are, explaining it all PERFECTLY. Your bread AND starter videos are the best, and most comprehensive I've seen so far. You truly are a gifted teacher. Thank you!
Jack, I can't thank you enough for making it fun and possible for me to make my own sourdough bread. It's been a life changer! Your starter bubble test and scraping methods have probably saved tons of flour worldwide. I cook two loaves at a time about every 1-2 weeks, freezing pieces that I pull out every few days, with a dark rye starter, 50% white whole wheat and 50% bread flour (King Arthur organic) at a 72% hydration and 2% salt. This hobby got me through the covid debacle and four years later, my breakfast egg, sourdough (lightly toasted), and cup of joe is a highlight of every day. I've shared many loaves and learned a lot since, and I still love your videos because there is always more to learn beyond my own experience. Thank you!
This has been my first real success with sourdough bread. Probably the best recipe out there to get started with this wonderful craft! The key for me has been to use a rye starter and making sure to mix it when it was still on the rise, about double in size. The rest was pretty straightforward. I have even shortened the rest periods between the folds and it turned out just as good. I can't recommend this channel enough, you are doing an amazing job Jack!
Finally - I was able to handle and shape a “wet” dough. Sticky side - floured side. After I have referenced countless videos and articles on “ how to” you have showed the way. Thank you 😍
Your rolling technique is the best I have ever used ( been making bread over 50 years). I came across your channel looking for a sourdough loaf and found your loaf making tutorial...and I’m like a kid in the candy store. I can’t thank you enough for putting out your videos, and sharing your knowledge and expertise. You are quite thorough, which is a rarity. Love all the new ideas I’m getting from your channel!
Having spent two weeks cultivating a new starter stumbled by chance on this channel. Gave me the confidence to try my first loaf having printed out the instructions from your blog, then played the video through a few times. Yesterday watched the video step by step and then put the finished loaf in the fridge overnight. This morning took the loaf out for an hour then pre heated the oven, turned out the loaf scored with a razor blade then put in the oven. Loaf spread a bit and I thought o well will need to improve next time, then after about 6 minutes loaf started rising in front of my eyes. Totally amazes at the outcome, thanks for your superb tutorial Jack.
Here in the US this is the best way to learn your sourdough recipe method...until you take your show on the road, that is. Thanks for taking the time to share your gifts!
I've always loved baking but never tried my hand at making bread until a week ago. After a couple of dense loaves I stumbled onto Jack's weekly videos and discovered everything I was doing wrong. Perfect bread ensued. I then got a couple of different soughdough starters off my Dad, they hadn't been fed for months and smelt rank. Following Jack's guide and recipe I revitalised the starters and made my first sourdough loaf this morning. It's come out of the oven looking and tasting like an artisan loaf. Jake, Sir, for the time, effort, and wisdom you have put into this channel and your website I salute and thank you, and I really can't thank you enough. You deserve all the best mate and I hope you get it!
My family and I Love sourdough bread. My neighbor made your bread it looked delicious. She gave me starter AND the link to your 101: Beginners no knead Sourdough video.... I shy away from baking - however after watching your easy to follow video-your pleasant demeanor and clearly stated directions...I thought, "...give it a try" And~WoooWWWW So. Delicious! Jack~Thank You! People! Try It and Subscribe. Jack has a wealth of information and an obvious love of sharing this Love of baking
I just started baking sourdough bread a couple months ago. I was having trouble with shaping the dough. I watched video after video. None of the folks in those videos thought to mention that you should always work with the sticky side up. After watching this video, My problems with shaping the dough are a thing of the past. I love your energy and enthusiasm. Your videos are very entertaining. Since I live in Maryland, USA, I seriously doubt that I’ll be able to attend one of your classes, but I have signed up for the blog, weekly email and your newsletter. Happy New Year and keep those tips coming.
Love this tutorial! My bread turned out lovely. I didn’t have the proving baskets or the stone and it still turned out lovely! I could listen to Jacks voice all day! Thanks Jack
My oven is broken so I bake my loaves in my bread machine just using the 1 hour bake setting. I have even cut it down to 10 hours total to make: 1) re-activate starter 2hs 2) mix, autolyse 1h 3) fold, rise 2hs 4) fold, rise 2hs 5) final fold, put in machine tin and rise 2hs 6) score and bake 1h. Of course it's not as pretty as Jack's bread but it bakes perfectly, great crumb and texture. Makes wonderful, crunchy toast.
I have been baking bread for over 45 years. I have recently retired my kitchen aide and smile as I learn and get entertained by Jack. Not to mention the fantastic end bread results! Amazing. Give this method a go and while your amazed at the artisan bread you baked send Jack a thanks with a few quid to help keep him around!
Tip with the spray bottle is genius - both during the turn and folds and the final bake. I use the dutch oven method here in Canada, and the little bit of spritz of water right before the bake has given me the best oven spring, and crackling caramelized crust yet. It's heartening for an amateur beginner bread baker like myself to see such an improvement in my loaves.
This was my third attempt at sourdough bread my first two being dismal failures. I followed your recipe to the letter and my bread came out perfect! Beautiful loaf, beautiful crust and crumb. I'm quote proud. Thank you so much.
WOW !!!! Finally, after 2 years of trying to make sourdough bread with a starter, I have arrived ! Starting yesterday I followed your instructions, the end results this morning a picture perfect loaf of sourdough bread tasting wonderful! 🥖 ❣️. Thank you Jack!
Thank you Jack! This is a brilliant recipe that really works. Was so good to see the consistency on a video platform. My husbands aunt saw you oin Brighton food festival and told me to look you up. So glad I did.
I appreciate you so much. I've watched this video several times and when I feel I forgot something, I watch again and remember what I'm forgetting. Thanks Jack!
What a Stand-up, front to back, completely well thought-out take on a Sourdough 101. I made my first ever loaves of sourdough with this video and haven't had a bad loaf yet. Keep up the well-spoken tutorials and videos! Thanks so much!
You have a natural gift for teaching and bless you for inspiring so many including myself. Thank you for making these videos, can't begin to imagine how you juggle everything on your plate. Bought a few items from your store today to say THANK YOU very much. I know it will give me confidence and make me smile when I'm using your bake with Jack poplar peels:)
Hi Jack I use this recipe twice a week its fantastic. Just so you know I was on step one. So did the first major fold. I had a family emergency had to leave the house and was out for 10 hours. I come back to a mix that was triple the size. Decided to do the preshape phase. Wait an hour then the final shape. The result was the best set of loaves I've ever made. Light and airy!! Going to save myself time and hassle and do this from now on. 1) mix ingredients 2) shape into ball folding 13 times 3) leave for 10 hours. 4) pre shape 5) final shape and into fridge overnight.
THANK YOU JACK !! After few failed attempts at sourdough bread baking , I tried your recipe and method of folding the dough. The bread baked so beautifully and the crumb and texture ..sooo good. I made these for Thanksgiving 2020 and everybody loved it. Thank you!
Thank you Jack! This is the first time I've seen sourdough look do-able! I am loving your videos and although not new to breadmaking as I trained in food 45 years ago and have recently retired, I am renewing my love of the yeasty mix again in lock-down!
This sourdough bread recipe is fantastic I made it on a first attempt and it’s works perfectly. I was impressed, tried some other recipes it was completely disaster. From now on I will stick with this recipe.
Your tips helped me finally crack the code -- THANK YOUUUUUUU -- this video is perfection. The advice on floured side and sticky sides to create and hold the structure was what I was missing. Bam. Appreciate you, Jack!
I just made my first successful loaf!!! I can not thank you enough for sharing!!! It takes longer time but for beginners, it's definitely worth giving this receipe a go 😊
I think I’ve made my best loaf yet after watching this video and following the recipe. Thanks Jack! You make this so much more stress free. I was always feeding my starter and trying things to make with the discard. No more! Jus the scrapings will be kept from now on
Okay, started my leavening process last night and now getting ready to mix up the first batch and ready for the first step... Crossing my fingers! Thanks Jack!
Brilliant! I just gave some starter to a friend and realized that I needed to provide a simple, clear example of a basic sourdough process. This is perfect! Thanks!
Brilliant, brilliant. This has helped in so many ways. I gleaned as much as I could from your previous videos and blogs but this has given me far greater clarity. I am so looking forward to trying again. My bread has been OK so far but now I want to take it to THAT level! Congratulations, Jack, nicely done.
so accessible and helpful and well explained!! my friend started a starter from JAcks video and then gave me some of her starter and now im making my very first batch! I cant wait to share my extra starter to a friend and help them too. Thanks Jack, from Colorado!
Was it worth the wait? Err, YEAH!😎 Great, Jack. Love your videos, I’m a new home baker & have done a bread course a few years back but your channel is really helping me perfect things where they weren’t quite right. Your voice, cadence and delivery of technique is spot on for me. A joy to watch. Thank you
We are thinking... can you come and live at our house? We both thoroughly enjoy your expertise, Jack. Must watch the starter one soon. Your breads look fantastic. Thanks for the inspiration story and lesson. All class.
This video is really the best sourdough video I have seen so far. Together with Bakewithjack's video "82: How to fit sourdough into your schedule" it made my second sourdough bread to a success. No mess, no stress. I don't know why some make this so complicated. Thanks, Jack!!! 3:30 One of best remarks made in the video is that you have to count the water in the starter to the hydration equation as well!! My first dough was super wet and I wondered how that could be as I followed the recipe of another website. It said "77% hydration", it was a 500gr flower bread, so I added 385gr of water and 15% starter (=150gr). Looking back it had a hydration of almost 85%!! I started with it in the morning at around 09:00AM, mixing the ingedients. Then at 10:30AM the first stretch and fold. The second s&f at 12:15PM and the third one around 2:30PM. Pre shaping at 5:30 PM and shaping at 6:30PM. I think the whole process cost me about 30 minutes of actual work spread over the day. The next morning shove it into the oven and done. This is such a relaxed way of making bread. No extensive kneading needed at all and my kitchen stayed pretty clean as well.
Oh Jack. 💕 I’ve watched several different people’s videos on making sourdough bread. This week, I made yours, and it is the absolute best. I need look no further. This one is the keeper.
Brilliant! I've been baking sourdough for six years. I've read, watched, talked about bread making a great deal in that time and was pretty pleased with my loaves but always a little scared of the stretch and fold method. I'd read about it in the Tartine book but it always seemed too involved. You simplify the whole process with your engaging and pragmatic approach and my bread making has just gone to a new level. Thank you so much. I now really need you to do a pizza video and a not-quite-so-basic sourdough video (although how you can improve on the basic, I can not imagine).
WHERE have you been all my life?! So many answers to frustrated questions I've had. I'm a believer. Thanks Jack! You're video was awesome: going to spread the news for ya!
I am so glad, I found you Jack, your instructions are right on the money, it is not complicated, it simply works. I had a quest of backing a sourdough loaf for well over a couple of years and followed at least a dozen of people, from making starter to baking and I have to admit, it did not work somewhere alone the process, failure after failure. Well I tried your method from starter to baking it is not perfect, but I see where I messed up and even at this stage, it is already better than anytime before. I would like to thank you for your presentation and explaining without leaving us wondering about the details. You are the man.
Just tried this recipe, I used my own starter (based on the ATK starter), I found this instruction simple and straightforward, I did a single loaf (halved the qty's), and my banneton basket is circular, and everything worked perfectly. I will say that my dough didn't rise much overnight in the fridge and I almost lost hope, but the oven spring was huge! Also, I don't have a stone, so I pre-heated a dutch oven, dropped my loaf in there, put a pan of boiling water in the oven with the dutch oven and it worked really well.. I ended up adding another 10 mins of baking time to have mine come out well, and cornmeal at the bottom of the dutch oven prevents the bottom of the loaf from burning. thanks a lot Jack! great video, I just subscribed.
Robert Kennedy Although I've never used a dutch oven, I have watched a few videos and it seems that once the lid is on, the loaf bakes in its own steam so additional steam isn’t needed in the oven itself. Just passing this on as it may help to cut down on work 🙂
I've been making sourdough for 6 weeks during lockdown but have just switched to your method (from using another baker's recipe book) and the results are awesome! Thanks so much for the video.
Welcome back and what an excellent video! Just a thought for those with gas ovens. They are very well ventilated and hence do not hold the steam like an electric. A way to get around that is to spritz the loaves with water just prior to putting in the oven then cover with a preheated roasting pan lid for the initial 15-20 minutes before removing for the remainder of the baking/browning stage. Another alternative is a combo dutch oven with a shallow lid in which the bread is baked. The bottom (now top) of the DO is then removed for the last part of cooking. Using the shallow lid makes it easier to put the dough in rather than a 6 inch ker-plop dropping it into the deep part. :)
Because of your videos, it gave me the confidence to embark into the sourdough baking journey. I think that you bring an element of sense of humour and normalcy that other videos lack (and I’ve seen ALOT). Your tips are great and full of energy. Thank you from Montréal, Québec Canada.. Keep the camera rolling. 🥖🇮🇹
Loving Jack! Just found him in the nic of time during my self training Covid 19 bread making. I think he is going to save me about an hour or two maybe more.
Just pulled my first loaf out of the Dutch oven. Looks and smells delicious. Have never made sourdough before just regular bread. Cant wait to bite into it. Loved your tutorials and used your recipe, took all the guess work out of it. So fun watching your videos. Cheers from Canada 🇨🇦 Jack
I made a great loaf with this recipe, the difference with others is no bulk ferment, however that seems to be accomplished with the longer times between folds. But it does seem to be dependent on room temp and could probably be varied a bit if the conditions vary. I also followed your banneton seasoning video and I think that saved the day since that has been my biggest problem so far.
Made two loaves today! I used only the 100% hard red wheat that I milled myself yesterday & my own starter - gave it a little extra time (a few extra stretch & folds times) and they are awesome! Thanks. :-)
Jack, this video helped me a lot! I've been strugling with inconsistent results, but now I have really improved my loafs. Small details can make a huge difference!
I've watched alote of UA-cam video and I've got to say I found yours the best ...explained on a basic level and you touched my heart when u said even you write things down brilliant 👏
After a few dozen video's and 'trys' at making sourdough bread - mostly failures but a couple accomplishments - I decided to watch your back to basics video about "a biginners guide"..... SO glad I did! Plus, I started out 3 days ago trying your very simple starter dough that turned out stellar! (Oh the woes of watching a new starter - throwing away half, refeeding - bla bla bla and 6 days later.....) anyways, back on point! I'm into the second fold and placed the lid back on my dough - and am so excited! The first fold didn't look like your dough at all. It was not as pliable looking as yours at all - I was worried another failure but the second fold and it is soft, slippery, supple.....oh I can't wait for the end result! You made this video SO simple. Love it!
As a retired Army Colonel I never pictured myself baking anything, let alone sourdough bread. But when my daughter-in-law gave us some starter for Christmas (who knows why!) I decided to give it a try. Too much information all over UA-cam on the subject. But a video called 101: Beginners Sourdough loaf sounded like the right place to start. Absolutely the right decision! Not only have all my sourdough loaves turned out so well my daughter-in-law calls me the "Sourdough Whisperer" but I have a great time doing it and really enjoy Jack's positive and delightful narrative! Well done! If this old Soldier can do it with Jack's help, anyone can!
So glad you did give it a real try
Thank you! I'm trying this too along with the scraping method for the startee
Yes, so many of us learned baking from this channel. Other places are sometimes trying too hard, while Jack gets to the point. 10/10 from me :)
Agreed! Having tried so many recipes, this is still my favourite sourdough channel.and recipe. 🏅
Here are some pics of my humble Sourdough ⬇️
instagram.com/p/CSERH_9hgoM/?
Well I couldn’t. The dough sticks to the basket and flows apart before I put it in.
I do the folding I do it with water it works it doesn’t stick to my wet hands but it sticks to everything I put it into or cover it up with. Even if I put flour on it the flour just gets absorbed by the dough and the towel sticks to it.
I use a makeshift dutch oven consisting of a cast iron skillet topped off with a cast iron wok. That’s probably the only good thing I got going. Because at least I get a good crust.
Great sense of humor! When one is retired, this is a hobby that helps to lengthen one's life span. No preservatives! I love it!
Jack. A dear friend of mine did all the cooking for the hunt camps back in the 50's. That meant they brought in supplies by mule over the untraveled, rough trails to get to tents. My favorite story ever is her telling me that once in a while they would have mule wrecks, or one would get loose and run off. She said after just one time of that happening, she and her mother carried their sour dough starters around their necks. A guarantee that once they reached camp, they could get the "essential" rolls or bread or pancakes started without waiting for the mules to be found. She was a true trailsman, and taught me a lot about her sourdough. Sadly, she died suddenly, just one week before I was to go to her house and help with her sour dough. You have came in and filled that void I felt. Thank you for everything.
As a retiree, I thought it would be a great idea to learn how to make bread. Sadly the sourdough snobbery out there really put me off until I found YOU! Today I baked my first loaf using your excellent instructions and recipe. It was perfect! Thank you!
You’re welcome, I’m So chuffed for you 🤗🤗🤗
You are an absolute gem! Thank you for NOT being a sourdough snob! I have learned so much from you already!!
Reminder to self:
200g Sourdough starter
620g Water
900g Flour
16g Salt
Mix
30 min
Stretch & Fold (10-13 folds)
2 hours
Stretch & Fold (5 folds)
2 hours
Stretch & Fold (5 folds)
1 hour
Preshape
1 hour
Final shape
Fridge (over night)
Full heat 15 min
190C/375F 20 min
8:50
Marius Ihlar thank you!
After final shape you should write
leave overnight in fridge
Bake
Checking the recipe while watching thanks to this comment :)
Would love to see your process for a round bowl, and for those without banneton bowls! I have one banneton and one glass, my final shaping went... poorly. Lol
Lovely
I taught my 12 year old nephew to make sourdough using your method. He took some starter home with him after the holidays and now he makes bread regularly. You have empowered him!
We need to be doing more things like this with our kids because none of our traditions are being passed down anymore, at least in the US, they don't seem to be.
After trying numerous times to make sourdough bread and starters this is the quite simply the ultimate guide to making PERFECT sourdough bread. No nonsense, simple instructions explained by someone who genuinely knows what he is doing. I don't need a Bake With Jack tea towel but am going to buy one to support this guy. Get this man a TV show!
Here here ! No other recipe could do it for me. This is the ONLY one and I felt like a proper baker after following your method and recipe. I now look forward to making bread every Friday. So relaxing. Thank youuuu Jack!!!
Love your video. Love your technique. Cant wait to try it all! I agree - Jack needs a tv show!
Have watched this video countless times. I am now ready to attempt my first loaf. Literally, baking with Jack. Have the video up, going step by step. Pause, next step. My kitchen is a bit warmer than his. Southeastern Arkansas. Still quite warm in October. Wish me luck.
THIS is the best video out there. No confusing terminology, no secret society mumbo jumbo. Very clear and relatable. Finally I don’t feel completely confused. Thank you!!!!
Seriously, just simple and straight to the point! Finally.
I've been baking sourdough for about 8 years and have gotten pretty good at it. There is something about the straightforward, though engaging, presentation in your video that somehow helped me regroup and make my best bread ever today. Thank you.
As a brand new sourdough baker, what's the texture of crust and interior that I'm looking for? My very first loaf this morning had a crispy but flexible, kind of chewy crust, with a moist, stretchy, tender interior. What should I be tweaking?
@@meganw.4457 I'm a novice too and having played around a bit with sourdough I've come up with a few things:
-The method in this video of having a preheated baking tray in the bottom of your oven and adding boiling water to it works great for getting a good crust. I've started doing this and its always crispy but not thick and rock hard.
-The quality of the flour plays a big part. Normal supermarket plain flour is a bit less thirsty and creates a wetter dough. Use strong bread flour if you can, the gluten is much stronger in it. Even some strong bread flour isn't that strong so try a few out.
-I've started using wholemeal bread flour to feed my starter and it gets it really active and gives the bread a great consistency.
@@mgibuk Thank you!
He had such a good clear style ...my first ever sourdough this week and I will use Bake With Jack as my go to
@@meganw.4457 Did you remove the water pan for the second part of the bake? That's when the crust is supposed to dry. As for the crumb, sourdough tends to be more chewy than yeast bread.
I’m a beginner bread maker and jumped into the sourdough deep end! After half a dozen fails I read a comment on a sourdough recipe recommending Bake With Jack. All I can say is THANK YOU! This tutorial, after watching dozens and following many, is the best! Your explanations and descriptions of the dough as you worked with it were super helpful. I just took a perfect loaf out of the oven, I’m super stoked!!!
Hi Jack. I almost gave up on making sourdough bread until I discovered this video. This is the best video I've seen so far... clear instructions, uncomplicated, and no discard! You're a great teacher. Thank you.
This is Easy. Thank you Jack. My wife is a excellent cook(chef) and when she told me the bread was the Star of the meal I was beaming like a dad showing off his newborn Son. Thanks again.
For a long time, I thought making my own sourdough starter and bread would be unattainable. After many failed attempts at my starter, I finally succeeded thanks to Jack's videos. The scrapings method really works and baking my first loaf was an immense source of pride. It was delicious, an absolute labour of love. I am eternally grateful to you, Jack. I recently bought your book and I can honestly say I want to bake all those breads. Thank you! Much love from Portugal ❤
This must be the most forgiving and uncomplicated sourdough bread tutorial ever. Beginning with the temperature of your room, you pretty much covered all the basics. Thank you, Jack! :)
I've watched A LOT of guff about sourdough in the past week and this is the first video I've watched and felt relaxed about the process afterward rather than more freaked out than when I started! Phew! Cheers for the video!
I agree&I have to watch it agn to see his choices of flour&see what might be close in usa
Same here! I think I've found my sourdough home. 😁
Nice and not making it a panic situation
Just remember, 7000 years ago our forbearers figured this all out without pretentious designer flour and expensive equipment.
One teacher to another - you, my friend, are a charming and engaging teacher. I've been watching a fair few start-to-finish sourdough instructional videos of late and this was one of the easiest to watch all the way through because of your easy manner and plain speaking.
In the immortal words of the Dondylion, "It's all bleeding coming together." Thanks!
I love Jack. His accent. His style. His ease. His recipes. 🥰
Been watching him for a year. Fnally felt comfortable enough to try Sourdough. My SIL gave me a starter for Christmas. Love him too! First loaf came out perfect. Even ventured to make it w 50% semolina flour & sesame seeds. Yum!!! Guess I'm having a Love Fest for Bread Baking here.
My sourdough kept coming out dense, gummy, and flat. I've been watching your videos constantly and using this as a guide, and today I baked my first really great loaf of sourdough using your method. Thank you so much 🙏
this has to be the easiest, most efficient & effective sourdough recipe i've ever tried. 20/10 would recommend it to my friends!
Man finally!! All the different instructions everywhere about feeding, discarding, curing, making a levant was overwhelming and super confusing. Love that you bust the myths and experimented, testing assumptions and breaking the rules. You seem to have figured out the no-nonsense way.
So far I wasted 3 kilos of different types of flour trying to keep my starter alive not even having made a single loaf of bread about 3 weeks in. I now know my problem was to much starter and not adding enough to feed the big amount. Makes sense now. A little bit of yeast + lots of food equals == a bubble party vs lots of yeast + not enough food == problems in the household. For god sake let this work so I can finally enjoy my first made loaf of bread! Thanks mate.
YESSSSSS!! Nice one lerooyy! 🥳🥳🥳
I feel your pain! It took me 15 days to get my starter going when decent flours started to disappear from shelves. It finally worked, I found rye flour, I keep scrapings, that's it, no more waste.
Today was the first time I ever made a loaf of sourdough bread. It turned out almost perfect. This tutorial is priceless - I had to patronize your store as you definitely deserve some remuneration for all your work!
Definitely worth the wait! Thank you for being here on YT!!!!!!
You are so welcome!
Thank you Jack,
This method and your one year old started revival gave me a sense of accomplishment. I’m living with acquired brain injury and cannot multi task anymore. My bread was good and baking was therapeutic.
I've compiled a complete step by step, maybe it will be helpful to someone.
200g Sourdough starter + 620g Water + 900g Flour + 16g Salt
Mix the Ingredients - Mist dough w/water - 30 min rest
Spray Counter/Hands - Stretch & Fold (10-13 folds) - 2 hours rest
Spray Counter/Hands/Top - Stretch & Fold (5 folds) - 2 hours rest
Spray Counter/Hands/Top - Stretch & Fold (5 folds) - 1 hour rest
PRESHAPE - Cut into 2 - Flour Top/Counter/Hands - 1 hour rest
FINAL SHAPE: Flip upside down - Flatten lightly, Stretch/fold 4 sides into sticky center, roll/push to seal, dust 360 - dust proving basket & insert seam side up - Fridge w/o cover (over night)
BAKE: Seam down, brush excess flour off, slash straight off center - Bake in Dutch Oven or on Baking Stone/Iron w/water tray at bottom (1cm), 230C 15 min, then 190C 20 min
This video is surprisingly short for the ammount of things you learn. Good job Jack, beautiful loaves.
If you feel bad throwing out starter when refreshing it here's something you can do with it. Spread out a thin layer of starter on waxed paper and let it dry thoroughly (overnight). Roll or crinkle the paper to get the dried starter to fall off in flakes. Put the flakes in a small clean dry jar or in a vacuum bag. It will last forever to replace your starter if it ever goes bad, and it will be ready the next day rather than taking the week or so or of creating a new one. Also you can gift some or all of it to someone else.
Jim Kirkwood - This is important info worth remembering. Do you do this often with good results?
That's a fantastic idea ! I will certainly try this ! Thanks for the tip
I've done that for years but store it in the freezer. Drying causes the yeast to form spores. I don't know what happens to the bacteria.
@@wholeNwon works just fine for me. If i have leftover starter, i rub it dry with flour. Or i do the above
I do this every spring, but put the flakes in the freezer. I don’t bake muck during the hot summer, howerver, this summer I’ve kept it going in the fridge!
The best tutorial. Love all your content
My first sourdough loaf is in the oven! I'm so excited and I can hardly wait 30 more minutes. I've enjoyed the whole process from making the starter up to sliding the dough in the oven. I feel like I've had a personal, friendly, and humorous tutor next to me the whole way. Thank you for your video and know that these videos you labored over 5 years ago are still inspiring fledgling bakers today!
UPDATE: Gorgeous first loaf! In fact, it was picture-perfect. The bread was only a smidge doughy but I might have cut into it before it properly cooled. I'll try to exercise more self-control next time! Thank you again for your awesome sourdough class.
After weeks of feeding/growing my sourdough starter, I decided to finally 'take the plunge' and bake a loaf of bread yesterday. I happened across this video and found it easy to follow and liked the fact that the bread went into the refrigerator overnight. I followed this up until the bake since I have a dutch oven and didn't use a cooking stone and/or steam, but my bread came out perfectly . . . crispy on the outside, full of lovely air holes and soft on the inside, and very tasty. I hope that it wasn't 'beginners' luck,' but since my second loaf is baking in the oven as I type this, I'll know in a couple of hours. After posting photos of my wonderful loaf on FB and IG, several friends asked me how I did it and I've recommended this video to all of them. Thanks!!
I always replay this video when making sourdough.
Same here this is my second time and I'm not having to rewind as much this time. It's like having company/instructor while I prep
This has been a no fail recipe for me. Fantastic🐨💗
I spent hours yesterday and the day before watching video after video to try to learn this process from start to finish, and I began to get frustrated. I was so confused. The videos were all either lacking in information, OR, made them more complex than they needed to be, especially since they are listed as "for beginners", and then here you are, explaining it all PERFECTLY. Your bread AND starter videos are the best, and most comprehensive I've seen so far. You truly are a gifted teacher. Thank you!
Jack, I can't thank you enough for making it fun and possible for me to make my own sourdough bread. It's been a life changer! Your starter bubble test and scraping methods have probably saved tons of flour worldwide. I cook two loaves at a time about every 1-2 weeks, freezing pieces that I pull out every few days, with a dark rye starter, 50% white whole wheat and 50% bread flour (King Arthur organic) at a 72% hydration and 2% salt. This hobby got me through the covid debacle and four years later, my breakfast egg, sourdough (lightly toasted), and cup of joe is a highlight of every day. I've shared many loaves and learned a lot since, and I still love your videos because there is always more to learn beyond my own experience. Thank you!
I love this video Jack! You really helped me make my very first successful sourdough bread! Thank you so much! I can't wait to learn more from you!
This has been my first real success with sourdough bread. Probably the best recipe out there to get started with this wonderful craft! The key for me has been to use a rye starter and making sure to mix it when it was still on the rise, about double in size. The rest was pretty straightforward. I have even shortened the rest periods between the folds and it turned out just as good. I can't recommend this channel enough, you are doing an amazing job Jack!
Finally - I was able to handle and shape a “wet” dough. Sticky side - floured side. After I have referenced countless videos and articles on “ how to” you have showed the way. Thank you 😍
Your rolling technique is the best I have ever used ( been making bread over 50 years). I came across your channel looking for a sourdough loaf and found your loaf making tutorial...and I’m like a kid in the candy store. I can’t thank you enough for putting out your videos, and sharing your knowledge and expertise. You are quite thorough, which is a rarity. Love all the new ideas I’m getting from your channel!
After 1 year….I am back to watching you and have resurrected my started. Once again, thank you! We love this bread. NJ, USA.
Having spent two weeks cultivating a new starter stumbled by chance on this channel. Gave me the confidence to try my first loaf having printed out the instructions from your blog, then played the video through a few times. Yesterday watched the video step by step and then put the finished loaf in the fridge overnight. This morning took the loaf out for an hour then pre heated the oven, turned out the loaf scored with a razor blade then put in the oven. Loaf spread a bit and I thought o well will need to improve next time, then after about 6 minutes loaf started rising in front of my eyes. Totally amazes at the outcome, thanks for your superb tutorial Jack.
YESSSSS PETER! 🥳🥳🥳
Here in the US this is the best way to learn your sourdough recipe method...until you take your show on the road, that is. Thanks for taking the time to share your gifts!
I've always loved baking but never tried my hand at making bread until a week ago. After a couple of dense loaves I stumbled onto Jack's weekly videos and discovered everything I was doing wrong. Perfect bread ensued.
I then got a couple of different soughdough starters off my Dad, they hadn't been fed for months and smelt rank. Following Jack's guide and recipe I revitalised the starters and made my first sourdough loaf this morning. It's come out of the oven looking and tasting like an artisan loaf.
Jake, Sir, for the time, effort, and wisdom you have put into this channel and your website I salute and thank you, and I really can't thank you enough. You deserve all the best mate and I hope you get it!
Similar experience myself. So much bad advice on the internet and so goood to get the real deal advice. Thank you Jack.
@@peopleofconcience I agree. The amount of recipes and techniques drove me nuts, until I found this one.
are you able to convert to Fahrenheit please , we dont all use Celsius
@@shellybrush9611 @Shelly Brush He said it in the video at 23:50
It makes me happy that this video has 1.3 million views!
My family and I Love sourdough bread. My neighbor made your bread it looked delicious. She gave me starter AND the link to your 101: Beginners no knead Sourdough video.... I shy away from baking - however after watching your easy to follow video-your pleasant demeanor and clearly stated directions...I thought, "...give it a try" And~WoooWWWW So. Delicious! Jack~Thank You! People! Try It and Subscribe. Jack has a wealth of information and an obvious love of sharing this Love of baking
Thank you I enjoyed this a whole bunch all the way from Arizona!! You made this Cowgirl smile !!!
I just started baking sourdough bread a couple months ago. I was having trouble with shaping the dough. I watched video after video.
None of the folks in those videos thought to mention that you should always work with the sticky side up. After watching this video,
My problems with shaping the dough are a thing of the past. I love your energy and enthusiasm. Your videos are very entertaining.
Since I live in Maryland, USA, I seriously doubt that I’ll be able to attend one of your classes, but I have signed up for the blog, weekly email and
your newsletter. Happy New Year and keep those tips coming.
Love this tutorial! My bread turned out lovely. I didn’t have the proving baskets or the stone and it still turned out lovely!
I could listen to Jacks voice all day! Thanks Jack
Well done, Jack! Thank you for taking the time to put this together! It was simple and straightforward...perfect! 👍🏾
My oven is broken so I bake my loaves in my bread machine just using the 1 hour bake setting. I have even cut it down to 10 hours total to make:
1) re-activate starter 2hs
2) mix, autolyse 1h
3) fold, rise 2hs
4) fold, rise 2hs
5) final fold, put in machine tin and rise 2hs
6) score and bake 1h.
Of course it's not as pretty as Jack's bread but it bakes perfectly, great crumb and texture. Makes wonderful, crunchy toast.
I have been baking bread for over 45 years. I have recently retired my kitchen aide and smile as I learn and get entertained by Jack. Not to mention the fantastic end bread results! Amazing. Give this method a go and while your amazed at the artisan bread you baked send Jack a thanks with a few quid to help keep him around!
Tip with the spray bottle is genius - both during the turn and folds and the final bake. I use the dutch oven method here in Canada, and the little bit of spritz of water right before the bake has given me the best oven spring, and crackling caramelized crust yet. It's heartening for an amateur beginner bread baker like myself to see such an improvement in my loaves.
Amazing lee, well done 🤗🤗🤗
This was my third attempt at sourdough bread my first two being dismal failures. I followed your recipe to the letter and my bread came out perfect! Beautiful loaf, beautiful crust and crumb. I'm quote proud. Thank you so much.
WOW !!!! Finally, after 2 years of trying to make sourdough bread with a starter, I have arrived ! Starting yesterday I followed your instructions, the end results this morning a picture perfect loaf of sourdough bread tasting wonderful! 🥖 ❣️. Thank you Jack!
Thank you Jack! This is a brilliant recipe that really works. Was so good to see the consistency on a video platform. My husbands aunt saw you oin Brighton food festival and told me to look you up. So glad I did.
I appreciate you so much. I've watched this video several times and when I feel I forgot something, I watch again and remember what I'm forgetting. Thanks Jack!
What a Stand-up, front to back, completely well thought-out take on a Sourdough 101. I made my first ever loaves of sourdough with this video and haven't had a bad loaf yet. Keep up the well-spoken tutorials and videos! Thanks so much!
You have a natural gift for teaching and bless you for inspiring so many including myself. Thank you for making these videos, can't begin to imagine how you juggle everything on your plate. Bought a few items from your store today to say THANK YOU very much. I know it will give me confidence and make me smile when I'm using your bake with Jack poplar peels:)
Best sourdough instructional video ever! I have been doing sourdough for two years and wish I had one this good to start with.
Hi Jack I use this recipe twice a week its fantastic.
Just so you know I was on step one. So did the first major fold. I had a family emergency had to leave the house and was out for 10 hours. I come back to a mix that was triple the size. Decided to do the preshape phase. Wait an hour then the final shape.
The result was the best set of loaves I've ever made. Light and airy!!
Going to save myself time and hassle and do this from now on.
1) mix ingredients
2) shape into ball folding 13 times
3) leave for 10 hours.
4) pre shape
5) final shape and into fridge overnight.
Oh COOOOOL what a win! 👊🏻🔥
I’m making my bread this evening so tomorrow I do the bake.. Your the best Thank you my fiend
THANK YOU JACK !! After few failed attempts at sourdough bread baking , I tried your recipe and method of folding the dough. The bread baked so beautifully and the crumb and texture ..sooo good. I made these for Thanksgiving 2020 and everybody loved it. Thank you!
Thank you Jack! This is the first time I've seen sourdough look do-able! I am loving your videos and although not new to breadmaking as I trained in food 45 years ago and have recently retired, I am renewing my love of the yeasty mix again in lock-down!
This sourdough bread recipe is fantastic I made it on a first attempt and it’s works perfectly. I was impressed, tried some other recipes it was completely disaster. From now on I will stick with this recipe.
Your tips helped me finally crack the code -- THANK YOUUUUUUU -- this video is perfection. The advice on floured side and sticky sides to create and hold the structure was what I was missing. Bam. Appreciate you, Jack!
I just made my first successful loaf!!! I can not thank you enough for sharing!!!
It takes longer time but for beginners, it's definitely worth giving this receipe a go 😊
YESSSS Nice one Kate!
Great job of explaining the importance of the main bits! Worth the wait? Absolutely!
I think I’ve made my best loaf yet after watching this video and following the recipe. Thanks Jack! You make this so much more stress free. I was always feeding my starter and trying things to make with the discard. No more! Jus the scrapings will be kept from now on
Thank you man, that was awesome.
It not just showed all the steps, but answer one old question I had about the fridge (covered or uncovered loaf).
Okay, started my leavening process last night and now getting ready to mix up the first batch and ready for the first step... Crossing my fingers!
Thanks Jack!
Brilliant! I just gave some starter to a friend and realized that I needed to provide a simple, clear example of a basic sourdough process. This is perfect!
Thanks!
Brilliant, brilliant. This has helped in so many ways. I gleaned as much as I could from your previous videos and blogs but this has given me far greater clarity. I am so looking forward to trying again. My bread has been OK so far but now I want to take it to THAT level! Congratulations, Jack, nicely done.
so accessible and helpful and well explained!! my friend started a starter from JAcks video and then gave me some of her starter and now im making my very first batch! I cant wait to share my extra starter to a friend and help them too. Thanks Jack, from Colorado!
You’re welcome, have fun!
Was it worth the wait? Err, YEAH!😎 Great, Jack. Love your videos, I’m a new home baker & have done a bread course a few years back but your channel is really helping me perfect things where they weren’t quite right. Your voice, cadence and delivery of technique is spot on for me. A joy to watch. Thank you
We are thinking... can you come and live at our house? We both thoroughly enjoy your expertise, Jack. Must watch the starter one soon. Your breads look fantastic. Thanks for the inspiration story and lesson. All class.
This video is really the best sourdough video I have seen so far. Together with Bakewithjack's video "82: How to fit sourdough into your schedule" it made my second sourdough bread to a success. No mess, no stress. I don't know why some make this so complicated. Thanks, Jack!!!
3:30 One of best remarks made in the video is that you have to count the water in the starter to the hydration equation as well!! My first dough was super wet and I wondered how that could be as I followed the recipe of another website. It said "77% hydration", it was a 500gr flower bread, so I added 385gr of water and 15% starter (=150gr). Looking back it had a hydration of almost 85%!!
I started with it in the morning at around 09:00AM, mixing the ingedients. Then at 10:30AM the first stretch and fold. The second s&f at 12:15PM and the third one around 2:30PM. Pre shaping at 5:30 PM and shaping at 6:30PM. I think the whole process cost me about 30 minutes of actual work spread over the day. The next morning shove it into the oven and done. This is such a relaxed way of making bread. No extensive kneading needed at all and my kitchen stayed pretty clean as well.
Oh Jack. 💕 I’ve watched several different people’s videos on making sourdough bread. This week, I made yours, and it is the absolute best. I need look no further. This one is the keeper.
It's a much longer process than that. Go to Jack's link to the recipe and look for the timeline. Happy Baking!
Brilliant! I've been baking sourdough for six years. I've read, watched, talked about bread making a great deal in that time and was pretty pleased with my loaves but always a little scared of the stretch and fold method. I'd read about it in the Tartine book but it always seemed too involved. You simplify the whole process with your engaging and pragmatic approach and my bread making has just gone to a new level. Thank you so much. I now really need you to do a pizza video and a not-quite-so-basic sourdough video (although how you can improve on the basic, I can not imagine).
Mix 5:25
1st fold 6:55
2nd fold 9:55
Pre-shape 11:50
Final shape 14:50
WHERE have you been all my life?! So many answers to frustrated questions I've had. I'm a believer. Thanks Jack! You're video was awesome: going to spread the news for ya!
I am so glad, I found you Jack, your instructions are right on the money, it is not complicated, it simply works. I had a quest of backing a sourdough loaf for well over a couple of years and followed at least a dozen of people, from making starter to baking and I have to admit, it did not work somewhere alone the process, failure after failure. Well I tried your method from starter to baking it is not perfect, but I see where I messed up and even at this stage, it is already better than anytime before. I would like to thank you for your presentation and explaining without leaving us wondering about the details. You are the man.
Just tried this recipe, I used my own starter (based on the ATK starter), I found this instruction simple and straightforward, I did a single loaf (halved the qty's), and my banneton basket is circular, and everything worked perfectly. I will say that my dough didn't rise much overnight in the fridge and I almost lost hope, but the oven spring was huge! Also, I don't have a stone, so I pre-heated a dutch oven, dropped my loaf in there, put a pan of boiling water in the oven with the dutch oven and it worked really well.. I ended up adding another 10 mins of baking time to have mine come out well, and cornmeal at the bottom of the dutch oven prevents the bottom of the loaf from burning. thanks a lot Jack! great video, I just subscribed.
Nice work Robert 👊🏻🔥
Robert Kennedy
Although I've never used a dutch oven, I have watched a few videos and it seems that once the lid is on, the loaf bakes in its own steam so additional steam isn’t needed in the oven itself. Just passing this on as it may help to cut down on work 🙂
@@royksk I was thinking the same thing,
I had the same experience as my loaf did not rise much in the refrigerator but was huge in the oven. Excellent recipe and result.
I've been making sourdough for 6 weeks during lockdown but have just switched to your method (from using another baker's recipe book) and the results are awesome! Thanks so much for the video.
Welcome back and what an excellent video! Just a thought for those with gas ovens. They are very well ventilated and hence do not hold the steam like an electric. A way to get around that is to spritz the loaves with water just prior to putting in the oven then cover with a preheated roasting pan lid for the initial 15-20 minutes before removing for the remainder of the baking/browning stage. Another alternative is a combo dutch oven with a shallow lid in which the bread is baked. The bottom (now top) of the DO is then removed for the last part of cooking. Using the shallow lid makes it easier to put the dough in rather than a 6 inch ker-plop dropping it into the deep part. :)
Because of your videos, it gave me the confidence to embark into the sourdough baking journey. I think that you bring an element of sense of humour and normalcy that other videos lack (and I’ve seen ALOT). Your tips are great and full of energy. Thank you from Montréal, Québec Canada.. Keep the camera rolling. 🥖🇮🇹
Jack I just want to tell you out of many many many people on you tube baking you are my very favorite!
Loving Jack! Just found him in the nic of time during my self training Covid 19 bread making. I think he is going to save me about an hour or two maybe more.
Just pulled my first loaf out of the Dutch oven. Looks and smells delicious. Have never made sourdough before just regular bread. Cant wait to bite into it. Loved your tutorials and used your recipe, took all the guess work out of it. So fun watching your videos. Cheers from Canada 🇨🇦 Jack
Thanks for taking the time to make tutorials like this. You do a great job, your videos have guided me to bakery quality breads!
FANTASTIC! This is my greatest defeat in bread baking; sourdough bread.
I need to feed my dough.
I made a great loaf with this recipe, the difference with others is no bulk ferment, however that seems to be accomplished with the longer times between folds. But it does seem to be dependent on room temp and could probably be varied a bit if the conditions vary. I also followed your banneton seasoning video and I think that saved the day since that has been my biggest problem so far.
This is by far, the best bread video i ever watched, and i watch everyday. Thank you so muuuuuuch Jack i learned a lot. Kisss from France
Thank you!!
Made two loaves today! I used only the 100% hard red wheat that I milled myself yesterday & my own starter - gave it a little extra time (a few extra stretch & folds times) and they are awesome! Thanks. :-)
Okay, this is my second loaf, and I just put it in the oven ... I am so excited! Thank you so much, you did a wonderful job of walking us through it.
Yay! Thanks Cindy 🤗
I’ve watched and rewatched several times until I got all the sourdough steps down. I’ve just made the perfect loaf. Thank you.
I have now got my yeasted bread sorted and this is my next challenge. Thank you for making the steps easy to follow.xx
Time consuming for you but a delight for us to view! Thanks for all you do to motivate us ✌🏼
Love it! It was great to see how you do the folds on the wet dough. I was skeptical but this looks super easy. Thank you Jack!
Jack, this video helped me a lot! I've been strugling with inconsistent results, but now I have really improved my loafs. Small details can make a huge difference!
Yay! 🥳🥳🥳
@@Bakewithjack I'm from India
Is all the water that you are using non-chlorinated
I've watched alote of UA-cam video and I've got to say I found yours the best ...explained on a basic level and you touched my heart when u said even you write things down brilliant 👏
After a few dozen video's and 'trys' at making sourdough bread - mostly failures but a couple accomplishments - I decided to watch your back to basics video about "a biginners guide"..... SO glad I did! Plus, I started out 3 days ago trying your very simple starter dough that turned out stellar! (Oh the woes of watching a new starter - throwing away half, refeeding - bla bla bla and 6 days later.....) anyways, back on point! I'm into the second fold and placed the lid back on my dough - and am so excited! The first fold didn't look like your dough at all. It was not as pliable looking as yours at all - I was worried another failure but the second fold and it is soft, slippery, supple.....oh I can't wait for the end result! You made this video SO simple. Love it!