If you guys have been trying to make sourdough and fail every single time, try this because literally I’ve been able to make sourdough every single week and it was one of my goals for 2025 and I can finally say I’ve mastered it. You’re going to start by zeroing out your scale and adding 250 g of your active starter. And to know that it’s active, it’s going to be doubled in size. Then you’re going to add 725 g of water and mix that together. After your starter is mixed with your water, you’re going to go in and add 25 g of salt before we add the flour. Mix that up. And then you’re going to add 1,000 gram of flour and start mixing it together until you get this shaggy dough. I start by using my bread whisk to do this and then I slowly move to just mixing it with my hands. I just want to make sure that everything’s really mixed well together before we move on to the next step. I like to transfer my dough into a clean bowl. This is honestly just for aesthetic purposes. So skip that if you guys don’t care. And then I cover it with some saran wrap and let it sit for 30 minutes before we do our first round of stretch and folds. If you’re someone like me who likes to have their kitchen teddy, this is the perfect time to clean up while you’re waiting for that 30 minute timer to go off. And once that timer went off, I did my first round of stretch and folds. And I like to do about eight this time because I like to really get the gluten stretched out. After that, I just cover it up, wait another 30 minutes, and go ahead and do my second round of stretch and folds. You can do four to six for this one. Whenever you start feeling like the dough is starting to firm up a little bit. For this third set, we’re actually going to do coil folds. And this is my favorite kind because you just kind of let the dough roll underneath itself. I cover it. 30 minute timer went off and then I did my final and last round of coil folds. Once I’m satisfied with how it’s looking, I did a little poke test to make sure it wasn’t sticky. I covered up and put it in a warm area for 2 hours. The dough, as you can see, doubled in size. I just pou it out into my counter and I’m going to split this into two sections because we have enough dough to make two loaves. As you can tell, this is the perfect consistency. The dough is not sticky at all. I like to basically spread it out and then I fold it into threes and then roll it up kind of like a little ball. Then I do the same thing on the other side. And then I kind of do these little push pulls to basically build some tension into the dough. While that’s sitting for 20 minutes on the counter, I just go and flour my little baskets. Repeat the same step I just did, except when we’re done this time, we’re going to pop them into our baskets. Once they’re in our baskets, you want to cover them and refrigerate them for 2 hours. Once they’re in the fridge, you’re going to let them sit in there for 2 hours. And they’re just basically on a proof in here. I went and did some errands while this was happening. And then I basically let that 2 hours pass. And got ready to do my design. I put my dough on a little piece of parchment paper. That way, it’s just easy to transfer into my Dutch oven. My Dutch oven is preheating in the oven right now at 500° for 30 minutes. Before I put this in, I did some scoring, popped it in. You guys can add an ice cube. I didn’t today because I was just trying to experiment to see what would work good. I always do the 7 minute score. It just is the best way to get that big burst in your dough. I cut it open. And I should have waited a little bit longer, but I just had to show you guys how good it looks.
49 Comments
Using Maldon salt in sourdough is wild. 🤣
Nice video. What hydration do you use for your starter? 100%?
what is the 7 min score?
How long do you bake it at 500??
Has someone put this lady's voice on fast forward 😢
Stop saying “literallyyyyy”. 🙄
i looove your hand jewelry + impressed ya can bake w them on 👏🏽
I’m gonna try this today…..
What is a 7 mins score you mentioned in your video
I’m sorry but a 2 hour cold proof isn’t long enough at all. If you were doing the final proof at room temp 2 hours might be okay. But proofing it in the fridge slows down fermentation A LOT. That’s why it’s best to do it for anywhere from 10-24 hrs
250g active starter (when it’s doubled in size)
725g of water
Mix
25g salt
Mix
1000g flour
Mix until shaggy
Cover w Saran Wrap, for 30 mins
Stretch and fold (8)
Cover & wait 30 mins
Stretch an fold (4-6)
…?
Stretch and fold, coil folds
30 mins
Final and last coil and folds
Cover and let sit 2 hours, dough should double in size
Spread and fold into 3rds, make a doughy loaf ball
Let sit 20 mins on counter
Flour bread basket
Repeat doughy loaf push pull thing
Put in basket
Cover and refrigerate 2 hours
Score and transfer to preheated Dutch oven (500° for 30 mins before dough)
7 min score
Not sure how long to bake or at what temp but I’m still going to try!
Soooo you've done the same things as the past 1000 people who said literally word for word what you said and did… nobody has an individuality anymore it's kinda of crazy just a bunch of robotic drones walking this earth….
You’re really cute
That's a lot of water
Bravo! Never seen or heard about the 7 minute score until now. Thanks for sharing this tip! Awesome loaf 🥖
How sticky should your dough be during your first round of stretch and folds? If it’s too sticky should you do more rounds of stretch and folds or add more flour? Loved the video!
No autolyse?
Congratulations! You've mastered the art of German bread baking. Nothing brings as much joy and happiness as a delicious loaf of bread.
Whats a gram?
Do you know you don't need to cover with plastic while proving. Using a teatowel or a pot lid will do the job too :).
Perfect 🤌🤌 the hand jewelry though i cannot when being hands on with food 😬 i don't even like having long nails when doing bread
Wow!
It is always easy to make it using refined flour…make it with whole wheat flour ..that wud be real test..
Wow!❤
You treat dough as baby
Looks great! But now extend your challenge by adding half fresh milled rye/spelt mix. So much more nutrition. White flour just doesn't have as many nutrients.
Is the flour bread flour?
هل قمت بخبزها لمدة ٧ دقائق فقط؟ أم ٧ دقائق على دفعتين؟ لم أفهم هذه الخطوة .
Do you have a video of how to do active starter?
That poor malden getting immediately dissolved hurt my heart😩😩 gorgeous loaves though!!
Чуть влажный хлеб
What to do if we find out that the dough is sticky after it is cold proofed for 18hrs😢?
2 hours for bulk ferment is insanely fast, you must be keeping it at like 85 degrees. Mines more like 10 hours, on the counter, overnight. Kitchens around 70 degrees.
I have the same bowls. I love them! I'm Donna trying this recipe for my next loaf. I made four loaves and wasn't happy with them. I can not get a nice stuff dough ball like everyone else does.
Wow just BEAUTIFUL
Only two hours? The recipe I followed said to leave it in there for 12 hours mind didn’t come out good. Is there some magic secret to make it work in two hours? I’m gonna give it a try.
Literally??!!
Love this. Thanks where did you get the bowls?
You don’t have to grease the bowl? I’ve never made sourdough, just regular bread. Thinking about it, though
Awesome coaching on sourdough
This recipe works out great everytime. I had to tweak the baking temp/time a bit as my bread would come out too brown.
Preheat Dutch Oven Covered 500 degrees for 30 min. Place dough in ,added ice cubes with Temp of 500 for 7 min. Then scored, added additional ice cubes, reduced temp to 485 for 20 min. Then lid off at 440 for 10, then decrease to 425 for 10 min. Turned out golden brown and internal temp of 210.
This is probably the shortest, best explained recipe I have seen so far! 🎉
Wait,did you see that kitchen Queen?Wow,dynamic
Wow
How long do you bake it. 500° covered? I have failed miserably before so I’m trying your recipe and praying. Thank you!
Did you use regular or rice flour on top of your dough before baking?
Recipe please and thank you
好美的麵包，原來割刀可以這樣做，割線更快更美❤～
How long was it in there oven for after the 7 min score?