Just beginning your Sourdough baking journey? Start here with this easy sourdough recipe, no mixer required! Get 50% off your first order of CookUnity meals — go to https://cookunity.com/brianl50 and use code BRIANL50 at checkout to try them for yourself.
MORE VIDEOS TO WATCH:
SOURDOUGH STARTER: https://youtu.be/ZHm1aKxAsIs?si=z_TMZ_BfGUKwQIGm
1 DOUGH 3 LOAVES: https://youtu.be/HdoP33KPYtY?si=CK0kuOaQ0m_8b2CA
SEEDED SOURDOUGH: https://youtu.be/lpVIjAHpSC0?si=HRy4swRU8-KbyKWW
BEGINNER SOURDOUGH: https://youtu.be/VEtU4Co08yY?si=Z9wa7ZJ1Vubrtr-6
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*RECIPE:*
For accuracy, I highly recommend using measurements in grams as listed below rather than volumetric (cups/tsp).
Ingredients:
▪Leaven (make this 12 hours before mixing your dough)
▪100g (7T) water at 90°F / 32°C
▪25g (1T) ripe sourdough starter (fed 10-12 hours before mixing leaven)
▪100g (3/4c) bread flour (12.7% protein)
Bread:
▪275g (1c + 2T) water at 92°F/33C
▪Ripe leaven (see above)
▪400g (3 1/4c) bread flour (12.7% protein)
▪50g (1/3c) whole wheat flour (14% protein)
▪12g (2t) salt
Step 1: Build the Leaven (do this about 12 hours before mixing dough)
1. In a bowl, mix 100g of 90F water with 25g ripe sourdough starter.
2. Add 100g bread flour to the mixture and stir until well combined and no lumps remain.
3. Cover the bowl and let it sit at room temperature for 12-14 hours. The leaven should become frothy, bubbly, and increase in size.
Step 2: Mix the Dough
1. In a mixing bowl, combine 275g 92F water with all of the ripe leaven. Stir until the leaven is dissolved in the water.
2. Add 400g bread flour, 50g whole wheat flour, and 12g salt to the mixture.
3. Use a sturdy spoon to mix the ingredients until a dry clump forms. Then, wet your hand and use it to squeeze and fold the dough until it is homogeneous and there are no dry spots.
Step 3: Bulk Fermentation
1. First Rest: Cover the bowl and let the dough rest for 30 minutes.
2. First Fold: After 30 minutes, grab a portion of the dough, stretch it until you feel resistance, then fold it over itself. Repeat 5-6 times, then flip the dough and round it into a ball. Cover and let rest (a second time) for another 30 minutes.
3. Second Fold/Final Ferment: Repeat the folding process one more time after the second 30-minute rest. After this, cover the dough and place it in a warm spot (about 90-95°F/35C) to ferment for 2 more hours.
Step 4: Shaping Dough
1. Lightly flour a cutting board and flip the dough out onto the floured surface. Grab opposite sides of the dough, pull them out, and fold over each other. Rotate the dough and repeat a total of at least 4 times.
2. Flip the dough over onto the folds and round it while stretching the top down and under to create tension.
3. If using a proofing basket, dust it with flour. If using a bowl, line it with a tea towel (kitchen towel) and dust with flour.
4. Place the shaped dough seam side up in the basket. Give it a few more pull out and folds as shown in the video to create added tension.
Step 5: Proofing
1. Cover and let proof in a warm place for 60-90 minutes.
2. After 60-90 minutes, the dough should have increased in size by about 60%. To test, gently poke the dough; if it slowly bounces back, it is ready to bake. Judge proofing by the way the dough looks, reacts to the poke not the time. Proofing in a cool room will take much longer than in a warm room.
Step 6: Baking
Option 1: Baking on a Sheet Tray
1. Preheat Oven: Preheat your oven to 450°F/232C
2. Prepare for Baking: Flip the dough onto a parchment-lined sheet tray.
3. Score the Dough: Use scissors to make 5-6 overlapping snips on the top of the dough.
4. Create Steam: Spray the dough 6-10 times with water and cover with a foil pan lid.
5 . Initial Bake: Bake covered for 15 minutes.
6. Final bake: Uncover and Continue Baking: Remove the foil lid, add a wire rack to baking sheet, and bake for an additional 30 minutes.
Option 2: Baking in a Dutch Oven
1. Preheat your Dutch oven in a 475°F/245C oven.
2. Carefully flip the proofed dough onto a piece of parchment paper sprinkled with semolina flour.
3. Use scissors to make 5-6 angled snips on the dough.
4. Initial bake: Place the dough and parchment paper into the preheated Dutch oven, cover with the lid, and bake for 15 minutes.
5. Final bake: Remove the lid and bake for an additional 20-25 minutes.
#sourdough #sourdoughbread #easysourdough
40 Comments
Looking for a more sourdough content? Check out my video on hour to make a sourdough starter: https://youtu.be/ZHm1aKxAsIs?si=z_TMZ_BfGUKwQIGm It's an old one so be gentle. Get 50% off your first order of CookUnity meals — go to https://cookunity.com/brianl50 and use my code BRIANL50 at checkout to try them out for yourself! Thanks to CookUnity for sponsoring this video!
do you spritz the dough in a dutch oven similar to what you did on the baking sheet?
the intro of "hey if you're new here" was very amusing seeing as ive been watching you for over three years now hkjhg like yes brian i know who you are dude
anyone can bake sourdough with wheat
try a pure rye bread with sourdough .. prove you can really bake
I’ve tried making a starter more times than I can count and it never works. So I’ll enjoy this vid knowing I can’t even do step 1.
Definitely an inspiring sourdough tutorial, thank you.
Your reveal of your Dutch oven bread loaf brought back happy memories, and mine wasn't a sourdough bread, but a no-knead overnight bread loaf.
I have failed with sourdough starter, so will watch your recommended video on that subject.
do you have any advice for a more consistent crumb structure. I love making sourdought but my loafs have gaping holes in the crumb that make it challenging for a sandwich or anything like that.
You read my mind Brian
I think you need to compare the (cast iron vs aluminum) 2 loaf of bread side by side ?
I am curious about the protein content of the flour you used. We don't have the names "bread flour" or "all purpose flour" where I live.
Very nice recipe. Will for sure try this!
Brain, love you. Pls good gluten free bread emphasizes “good”
Pretty please… work your magic with a sourdough pumpernickel (or dark rye) recipe
Make sure you play with your sourdough starter and take walks with it frequently or it may feel neglected and run away from home.
I got into sourdough a few months ago….. so far its been great and I make a small loaf once a week. In the recipes that I've looked at, none of them mention the leaven. This sounds like a game changer! Now I'll do it the right way….your way! Thans Bri!
I can't afford to feed starter twice a frickin day. Nor do I want to take the time. I'm guessing I can make a poolish and that will work?
Yay Bri!, this video is even better than before! 😃
So clear, so easy & a little slower 😉 thank you.
I made my first loaf yesterday & it was magnificent 😊 thanks so much for your fantastic videos 😊
Dried starter – vacuum packed in a mason jar makes a great backup.. It takes about 2 weeks to get it fully back to life when you revive it. it takes multiple feedings ! We have also frozen starter in ice cube trays a deep freezer, then vacuum packed, and brought it back to life. Backup your starter.. one day you will thank yourself! Final rise… we use a parchment round, and transfer that directly to the heated dutch oven.. a few spritzes of water, and cover with the lid for the first part of the bake… the Parchment works wonderfully, and it's super easy to extract the finished loaf. We reuse the parchment 3 or 4 times before making a new round!
Proofing. we usually put it in the microwave, covered, with the door ajar. Yeasties are pretty happy in there !
If you want to play with a crumb.. try adding a tablespoon of vinegar. We are partial to homemade apple vinegar. 1 gram of unflavoured vitamin C strengthens the glutens, helping build greater volume. Diastatic Malt helps feed the yeast. Malted barley flour also does the same thing.. you only need 3 grams or no more than 1 teaspoon.. do not over do it ! Each of these are considered to be dough conditioners. We have been doing this for years, and love the results. Google each of these. There is much to learn ! Try just one, or any combination.
I encourage readers to try to make this bread. Once you get the hang of it, you will wonder what all the fuss is about. with or without dough conditioners, the results are absolutely wonderful ! We make it a couple times a week. When the children show up, we make it every other day.
Ohh, can not eat the whole thing before it dries out ? No problem. We cut ours in quarters once it has cooled and put them in the deep freeze. If you are in a hurry, nuke it on medium power for a minute. that should be enough to cut off a couple slices. You get fresh from the oven crumb for 4 days straight, right from your freezer !
Another hint… we have in a pinch, used exactly the same techniques Brian uses, but used instant bread yeast. Everything happens faster. Do pay attention to hydration levels, as the leavener flour and water must be accounted for when you are cheating ! It does not have the sour dough taste complexity, but it still blows the doors off grocery bread, for about 1/4 of the cost !
Thank you Brian for making the video !
Cool video, but it would have been nice for you to explain how to even get or start a sourdough starter.
It’s been a rough couple of months but Brian’s back to dancing
4:03 liquids like water are measured in millilitres not grams which is just for solids
Yes!❤
Looks amazing!
Sourdough bread original made really due to lack of refrigerator now something people love to eat.
As a nerd the 13:37 timer of the video wibes!
Have you ever made gluten free sourdough? It would be interesting to see if that can be done and be any good.
I've tried making my own before, and did it successfully, but still wasn't worth the effort compared to buying it
This man bakes (bread)
Do you happen to believe the germs and bacteria dwelling in your hands are helping the dough to rise? It was the oven to save you from getting harmed by the rampages of those thriving germs and bacteria. Luckily it scorched down all microbes with potential harms. Oven in that sense must be your savior and the furious Gods to doom the microbes.
Sike😅
After shaping, can you pop the bannetons in the fridge for more flavor development? If so, do you recommend baking them cold or letting them come to room temp? Thanks in advance, love your vids!
But how did you make the starter!!!
You showed how to feed or keep it alive…..but not how you made it!
Ahhhh, now I see separate vid for the starter
13:37 … nice
Me i love baking bread. I have done several sourdough batches. I love sourdough bread, but tbh i think sourdough is more trouble than it is worth for the home baker. Especially if your baking is done on the weekend. If i want sourdough i just get it from a bakery.
chops sticks or a table knife works for starting to combine dough better then a spoon
What size dutch oven do you use for sourdough?
Also, did you spray the dough with water before putting it in the dutch oven? I don't think you mentioned spraying it when using the dutch oven, but I'm wondering if it just didn't make it through the edit.
Thanks.
the 2 youtube video watching methods, phone and tv
I was searching for a pizza recipie a month ago, you posted, 2 weeks ago i made pancakes for the first time, the next day you posted a pancake recipie, AND YESERDA IN THR MIDNIGHT I SEARCHRD FOR SOURDOUGH AND YOU POSTED!!!! I love your content brain the pizza recipie was AMAZING
My man, buy a mic stand
great, now I have to try this
Any regrets on taking on AG1 as a sponsor now that it's came out what a scam artist the owner is?
my dough ball keeps getting flat during the proof stage! i cant fix this. only have this issue with sourdough, its so disheartening