If the process of shaping, proofing, scoring and baking your sourdough has you confused and frustrated, come bake with me. I’ll show the tricks of each step to make it easier and why I cold proof our loaves in the baskets for the best rise, crust and texture! The more you bake the more this sourdough rhythm we’ll become like second nature. Don’t forget to create that tension!! It’s an essential part of this process.
Brod & Taylor Banneton Basket : http://brodandtaylor.com/KELLYAWELK
Why cold proofing is SO amazing! https://youtu.be/Y3dejbJN20Q
Don’t forget the tension! https://youtu.be/Y93GMLnJ8rw
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Sourdough Loaf Recipe for 2 Loaves:
– 300 grams Sourdough Starter (active! this will float in a cup of water)
– 600 grams room temperature water
– 900 grams all purpose unbleached flour
– 23 grams of salt
Video Chapters:
0:00 – 1:03 How to make an oval rustic loaf in banneton basket
1:04 – 2:08 How I proof my bread in the fridge, why I use cold fermentation
2:09 – 3:40 What do I do if my sourdough is sticky?
3:41 – 4:39 How to shape a rustic oval loaf
4:40 – 6:30 How to proof your bread in your banneton basket in your fridge or on your counter
6:31 – 9:15 How to prep your dutch oven for baking
9:16 – 11:11 How to prep your loaf for baking by creating more tension and scoring
11:12 – 11:36 How to bake your bread
11:37 – 12:10 How do I clean my banneton basket?
12:11 – 12:37 What my loaf looks like at 35 minutes
12:38 – 14:06 What to do after taking your loaf out of the pan
14:07 – 15:28 How I like to cut up my sourdough
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27 Comments
Good morning’
Thanks Kelly for another wonderful, informative video! Love that bread knife too! Can't wait for the baguette video 🙂
Hi Kelly 👋 I love your videos ❤
Love your videos! You are such a great teacher ❤🎉
That’s a thing of BEAUTY miss Kelly!!
@ciderpresslane Kelly you always have so much information. Thank you!!! By the way I don’t flour my banneton anymore, I use a sheet of paper towel put a little flour on it not much at all. It comes right off after fridgeration. Also when I take dough out from the big batch can I let it come to like room temp before shaping??? And could I put inclusion in now??
Your videos are so helpful. You are a wonderful teacher. How long should you let your bread cool?
An oval loaf always looks so good! Thank you. I want to try that paper pulp(?) kind of banneton.
Watching you is so comforting, it’s like listening to a friend. 🥰
I told myself I was going to make yeast my b**ch this year. It has always scared me 😂
I notice when I use parchment paper it tends to stick to the bottom of my loaf once it's baked. any tips on how to avoid having the paper stick to the bottom of my loaf?
How many hrs you rest in fridge and how many degrees?
You dont spray water or put ice cube to make it moisture?
I have 100 g starter going how much flour should I use for my dough😢
I started my starter and I’m 7 days in the process. I think on day 4 it was a little cool in my house. I have continued to feed as you said. The starter has a few bubbles but it is not rising. Should I just start over or keep working on this one. It doesn’t have a bad smell or anything.
Please make a how to make a simple sourdough loaf for beginners ! I have my starter I just want to follow simple instructions on don’t mess up my first loaf 🍞 with tips and tricks to take with me along the way ! Love your videos xxxx
Very helpful videos. What about adding some whole wheat flour? Will that make it too dense? thanks
What do you cook it on
What size Dutch oven is best to buy?
And there are so many kinds!
What do you think of those in cast iron made for batards?
What about baking shells used with a pizza stone?
Last question: do you prefer square cambro containers rather than round ones?
Thank you SO much for this. I'm very new, literally warming up my oven now for my first loaf. You have made my nights much better for sleeping by taking the "what am I supposed to do now?" out of it. ❤
Kelly, I usually bake the same day, but I want to try your method of cold proofing overnight and skip bulk proofing on the counter first. When I make bread the same day, I am adding some ice cubes to my Dutch oven to create steam. If I follow your method and the dough is right out of the fridge and cold, will the ice cubes be overkill? I appreciate your videos to show us beginners that this does not need to be overly complicated and that we can work this into our schedules! Thank you!
Hi Kelly, I love your approach to sourdough bread. My problem is that the bread came out a little doughy. Below is what I did and hoping you can correct the error of my ways.
I followed your recipe for big batch just in half because we don’t eat that much bread. I also followed your whole process ultimately proofing in the refrigerator for 9 days. I preheated the oven with the Dutch oven in it. I lined the bottom with salt a suggestion one of your followers suggested and that seemed to solve the problem of the bottom getting to Brown. Once it was preheated to 450° I took the loaf out of the refrigerator, stretched the loaf, flipped it over onto parchment paper and scored it. I did notice that when I took the loaf out of the floured banneton that it was a little gooey on the bottom. I also noticed when I scored it it it rose quite a bit. I cooked it covered for 35 minutes and then for 20 minutes with the cover off. Then I cooled it for a little over an hour. 0:28
Hi Kelly, I love your approach to sourdough bread. My problem is that the bread came out a little doughy. Below is what I did and hoping you can correct the error of my ways.
I followed your recipe for big batch just in half because we don’t eat that much bread. I also followed your whole process ultimately proofing in the refrigerator for 9 days. I preheated the oven with the Dutch oven in it. I lined the bottom with salt a suggestion one of your followers suggested and that seemed to solve the problem of the bottom getting to Brown. Once it was preheated to 450° I took the loaf out of the refrigerator, stretched the loaf, flipped it over onto parchment paper and scored it. I did notice that when I took the loaf out of the floured banneton that it was a little gooey on the bottom. I also noticed when I scored it it it rose quite a bit. I cooked it covered for 35 minutes and then for 20 minutes with the cover off. Then I cooled it for a little over an hour. I did take the temperature and it was 205 degrees. For tonight looking forward to your suggestions.
Hi Kelly, I love your approach to sourdough bread. My problem is that the bread came out a little doughy. Below is what I did and hoping you can correct the error of my ways.
I followed your recipe for big batch just in half because we don’t eat that much bread. I also followed your whole process ultimately proofing in the refrigerator for 9 days. I preheated the oven with the Dutch oven in it. I lined the bottom with salt a suggestion one of your followers suggested and that seemed to solve the problem of the bottom getting to Brown. Once it was preheated to 450° I took the loaf out of the refrigerator, stretched the loaf, flipped it over onto parchment paper and scored it. I did notice that when I took the loaf out of the floured banneton that it was a little gooey on the bottom. I also noticed when I scored it it it rose quite a bit. I cooked it covered for 35 minutes and then for 20 minutes with the cover off. Then I cooled it for a little over an hour. I did take the temperature and it was 205 degrees. For tonight looking forward to your suggestions. 0:28
Quick question regarding cold proofing: is the dough going to absorb odors from other foods in the refrigerator and perhaps give the bread off-flavors?
Have you used the starter in a bread machine?
I just did. Why did it say add yeast? I thought the starter WAS the yeast?
Great info!!
I have been trying to learn from so many bread bakers on you tube, and you are truly one of the best teachers I have found. Thank you sooooo much!