Get the recipe: https://nyti.ms/2SMS5eC
Claire Saffitz is back for another round of Try This at Home, a series where she guides you through different baking projects and techniques. Today’s lesson is on sourdough bread. You’ll need to find a starter, invest in some essential equipment, and set aside three days, but the end result — gorgeous sourdough loaves like the ones you may have seen on social media — is totally worth it.
0:00 – 0:47: Intro
0:47 – 1:27: What is sourdough?
1:27 – 3:41: Starter talk
3:41 – 5:15: Autolyse
5:15 – 8:31: Incorporate the starter
8:31 – 10:38: Mix the dough
10:38 – 12:54: Fold the dough
12:54 – 16:37: Shape the loaves
16:37 – 17:35: Proofing
17:35 – 20:48: Bake
20:48 – END: Eat!
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20 Comments
I remember my first sourdough bread. 😂😂😂 it was rock. You could kill somebody with it. You could break the knife trying to cut it. 😂😂😂
i just followed this to make my second ever sourdough bread and it turned out SO GOOD! Claire has so many tip and tricks and explains everything so well. Now I am hooked and will bake again in a couple of days 😀
If you bake bread a couple times a week. What is an ideal amount of water and flour you should feed Your starter (maintenance)?
So we’re you gonna say how much starter you used?
Starter float is a myth read up on it..
This is a masterclass on bread making! Claire is a boss!
I noticed you didn't spray the loaves with water. Why is this?
What are the sizes of the proofing baskets for this quantity of dough?
Can someone share the brand of wheat flour she is using here?
Are you feeding a 1:4:4 ratio twice in twelve hours to try to strengthen the starter before baking? 🤔
Cute the way Americans get excited about something that's been around several millennia. Americans are finally awakening to the fact that their existence is sh!t. European bread instead of wonder 'bread', Australian coffee instead of filter sludge, there may be hope for them yet. Next stop, owning spices that are aren't premixed by someone else.
I incorporated a lot of what she said into my King Arthur’s instructions. Best loaf I’ve ever made!🎉
delicious ..
Way too complicated
Was the temperature of the oven mentioned?
I got a hard plate after baking one 😅
Am.Test Kitchen says to bake to 210 degrees internal temp… and it is good, but exterior isn't very brown. So if baking until very brown, what would the internal temperature be? What is max. internal temperature one can go before ruining the bread?
How many quarts should the dutch oven hold?
I have to give sourdough another try these days… Id love to be able to bake bread like that
Always nice to cut a loaf open and see that 'glassy' texture on the gas holes. You know the gluten is well developed. Nice job Claire, bet that was delicious.