EASIEST Sourdough Bread Recipe on YouTube | Complete Step-By-Step Process

Amazing sourdough doesn’t have to be complicated. This is the EASIEST sourdough bread recipe on YouTube! With no discard, a flexible schedule, and just 15 minutes of hands-on prep, anyone can make delicious, foolproof sourdough with minimal effort.

Recipe (I’m using a 10 X 6 inch banneton)
350g bread flour
150g sprouted whole wheat flour (regular whole wheat works just as well!)
10g (2 tsp) himalayan pink salt
50g (2 heaping Tbs) unfed cold starter
330g room temperature water (about 1 ½ cups minus 2 Tbs)

Bake at 425 deg F for 50-55 minutes (first 30 minutes with cover on, last 20-25 minutes with cover off)

Other videos you might enjoy:
– Easiest sourdough bread EVER (loaf pan) : https://youtu.be/Ao5m9qI94Z0
– How I made a starter from scratch with no discard: https://youtu.be/MYTAwBnTJDA
– How I maintain my starter with no discard: https://youtu.be/_bReid2cLEs

I’ve included Amazon affiliate links to help you find the products I’ve used in this video. As an Amazon Associate I earn a small commission from qualifying purchases at no additional cost to you. All products that I highlight in these links are ones that I’ve used regularly and love. I hope you love them too and I greatly appreciate your support for my channel!
– Kitchen Aid Dual Platform Scale: https://amzn.to/43aHBY4
– Sculpted glass mixing bowls with lid: https://amzn.to/4f7vJsH
– CRISS ELITE Banneton set: https://amzn.to/3O1wSa4
– 9 X 13 inch Faberware pan: https://amzn.to/4ikkLTz
– 9 X 13 inch USA pan: https://amzn.to/3EnmOCt
– Parchment sheets: https://amzn.to/3tMOtYW
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SOURDOUGH | EASY BAKING | EASY COOKING | HOMEMADE FOOD | FOOD FROM SCRATCH | DIY | RECIPES | BREAD | HOW TO

#sourdough #bread #food #breadrecipe #easyrecipe

[Music] hi everyone I’m Rosie and welcome back to my channel have you ever wanted to make sourdough but felt too intimidated or were too busy most sourdough recipes are so complicated and read more like science experiments mixed with origami sourdough doesn’t need to be that hard it’s just bread after hundreds of loaves of trial and error I’ve drastically simplified the sourdough process while still baking delicious and beautiful bread this sourdough has a wonderful crackly crust and an airy chewy crumb that’s full of flavor with no discard a flexible schedule and just 15 minutes of hands-on prep this is one of the easiest sourdough bread recipes on YouTube let’s get started if you’re new to sourdough I’ll show you how I prepare a brand new banitin to make it completely non-stick if you already use one please skip ahead to the recipe prepare your new banitin at least 1 day before starting your sourdough your banitin should be mostly smooth but there might be a few splinters and you’ll want to give those a little snip snip then rinse off your bananitin completely set it aside to dry just for a few minutes it should still be damp so the rice flour sticks but not dripping wet i’m using 100% rice flour to dust my bananaton sprinkle on a nice even layer getting it all the way up to the edges rice flour doesn’t absorb into the dough like wheat flour so this layer is like teflon and will ensure that nothing sticks i’m using a baneton for the final proof which allows the outside of the dough to dry a bit and helps create that crackly crust you don’t need one to make amazing sourdough though and I have a separate video using a regular loaf pan that I’ll link below now let your banaton dry for at least 24 hours before putting dough in there and that’s it i’m going to mix the dough the morning of the day before I plan on baking i use 500 g of flour total with 350 g of bread flour and 150 g of sprouted whole wheat flour then I add 10 g or 2 tsp of himalayan pink salt and 50 g of unfed starter straight from the fridge this is about two heaping tablesp lastly I mix in 330 gram of room temperature water which is about 1 and 1/2 cups minus 2 tablespoons i’ll be honest with you the flour is the only thing I usually weigh out i go by the approximate measurements and spoons and cups for everything else and my loaves still end up being very consistent okay back to the unfed starter business by unfed starter I mean that I haven’t fed it since the last time I baked with it which is about a week ago and it’s been sitting in the fridge since then i don’t bother letting it come up to room temperature before adding it to the dough most sourdough recipes tell you to use active starter which means that it needs to be fed several hours before adding it to your dough not only does this usually require you to discard part of the starter but also requires you to plan ahead which I’m not always good about i’m essentially just using the discard to make my bread instead there is a trade-off and that’s time because I’m using a less active form of the starter the dough needs more time to ferment about 24 hours however this is actually an advantage because the long fermentation allows for the development of delicious flavor and a strong gluten structure for those nice air bubbles without any heavy kneading or complex folds also baking the bread the following morning is just more convenient for me if you want same day sourdough I have a separate video on that and we’ll add the link to the description box below i’m just going to mix until the dough comes together it’s still lumpy and bumpy and that’s why I call these ugly duckling doughs sure you could give the dough a good knee to smooth it out now but I’m a lazy bum and prefer to do nothing i just let it rest for 30 to 60 minutes and the dough will be less sticky and easier to work with once the flowers start soaking up the water in the meantime I’m going to feed my starter i usually just add a few tablespoons of dark rice flour and a few tablesp of water to get a thick pancake batter like consistency but I frequently get asked how much that actually is so after weighing it a few times it turns out that I use a 1 to 1.5 ratio of flour to water to replenish the 50 g of starter I used for the recipe I’m going to feed my starter 20 g of dark rye flour and 30 g of water dark rye flour tends to absorb more water than other flowers so that’s why my ratio of water is higher than the standard equal parts flour and water if you feed your starter with white flour the standard 1:1 ratio will work better if you want to see how I made this starter with no discard or weighing I’ll link that video in the description box as well i’m going to let my starter ferment at room temperature for the rest of the day my home is pretty cool right now ranging from 61 to 66° F so my starter isn’t going to quite double in volume but I’ll show you what it looks like later after the rest period the texture of the dough is already much smoother i’m going to just work out any clumps and form the dough into a ball [Music] throughout the rest of the day I let the dough ferment at room temperature and I come back to it about every 1 to 3 hours for some gentle folds the timing doesn’t have to be exact and there no fancy folds here but I do like to add in some extra wiggles for good measure [Music] i try to get in three to four rounds of these folds before I shape the loaf for the final proof [Music] by the end of the day the dough is much more elastic airrated and smells slightly sour [Music] to shape the dough for the final proof I’m just going to stretch it out slightly fold it in thirds rotate it 90° and roll the dough into a tight log pinch the seam and the sides closed and don’t forget to pop any large surface bubbles those will just expand and burn when the loaf bakes [Music] with the seam side down let the dough rest on the board for about 20 [Music] minutes in the meantime I’m going to fetch my banitin this is the brand new one that I prepared the day before and here’s one that I use regularly the brand new one is already good to go since it has a full coat of rice flour for the used baneton I’m just going to dust it with a little extra rice flour by the way you don’t have to use a baniton at all at this point you could just transfer the dough to the loaf pan that you’ll be baking in and let it proof overnight in that instead just before transferring the dough to the banitin I’m going to dust the top with a little extra bread flour the top side will go into the bottom of the banitin and now the seam is facing up i just pull the edges and stitch them towards the center it’s like tightening a corset for your loaf this creates even more surface tension on the dough which will help it rise more when it bakes you don’t need to spend hundreds of dollars on fancy sourdough bread pans all you need are two 9 by13in baking pans if one of your pans is a handle like this use it for the bottom pan and this will make transferring your bread in and out of the oven easier since I’ll be baking the loaf in these pans the next morning I just let it proof inside them overnight at room temperature remember my room temperature is on the cooler side about 61 to 66° F if your home is warmer than this you’ll want to do this final proof overnight in the fridge instead here’s what my starter looks like after fermenting at room temperature for about 10 hours it’s nice and bubbly but not double in volume and that’s common when it’s cooler i’m just going to store this in the fridge until the next time I bake with [Music] it by the next morning the dough has nicely risen with the top reaching about 1 in above the rim of the banaton i’m going to use a razor to score the loaf but you can use a sharp knife or even scissors i’m going to make a cut from the middle of the top to the middle of the bottom of the loaf that’s slightly curved with the blade slanted at 45° the score should be at least half an inch deep so I like to go over again just to make sure it’s deep enough i score the loaf immediately before putting it in the oven so the dough doesn’t have a chance to spread out i find this helps with getting a more rounded loaf instead of a flatter one by the way this is what the banitin looks like once the dough is out as long as there’s no dough stuck on I don’t wash it i just stack it with my other banditons until next time for the first 30 minutes of baking I leave the cover on this traps in steam to help the bread poof up when baking also known as oven spring this is also what helps you get that nice quintessential ear i don’t bother with adding ice cubes or a pan of water to my oven once the cover is off I continue baking the bread at the same temperature 425° F for another 20 to 25 minutes until the crust has browned see how easy it is to make beautiful artisan sourdough bread with minimal effort this bread is delightfully crunchy on the outside and soft and chewy on the inside it’s so delicious and is much better than anything you can find in stores if you have ever felt like you couldn’t bake sourdough here’s your sign that you can do it i hope you give this recipe a try and let me know how it works out for you if you enjoyed this video please give it a thumbs up subscribe for more easy cooking and baking videos and say hi in the comments thanks for joining me today and I’ll see you next time bye [Music]