Ah, I see your April 16 message to reduce sugar by 20 grams. Cover the bowl with plastic wrap or place the bowl in a large Ziploc bag and place leave room temperature. Maybe I can go without? 2 to 3 hours. When did you start your starter? Every time you feed the darn thing you have to throw away 2/3 of it, and when you’re buying $10/bag organic flour, well, that’s a travesty. Keep on rolling with the recipe! Hi! When I tried to turn it in to the Dutch oven it stuck to the paper. My dough tends to be much stickier than what yours seems to be – what should I adjust? Makes such a great loaf every time. I’m so glad the recipe is working for you! You’d probably want to bake the bread right after shaping it if you aren’t putting it in the refrigerator. Shouldn’t one keep some and store in fridge feeding twice a day? Thank you for sharing this recipe and method! Also, I’m not sure why the dough would be slightly undercooked, but maybe try an extra 5 minutes in the oven as well. :). Let the sourdough bread cool fully to room temperature, then cut it into slices and place it into a sealed bag or container. Wow I’m so impressed with myself! Maybe a note with the starter feeding that you’ll only be using some of it, not all, would be helpful for those like me who jumped to a wrong conclusion and didn’t do the math. I’ve tried using a mix of flours inc a mix of stone ground white + spelt and also sg white + spelt + rye but much the same results with all of them…. If you see a particularly large one, you can try to flatten it (just don’t squeeze out air from the whole loaf. Rotate the dough 90 degrees and gently roll it into a log shape. The hardest part is waiting for the bread to cool! I used 250g of AP flour and 250 of BF as I had no Whole wheat. If panettone isn’t part of your Christmas traditions, it’s time to make amends. I've tried this recipe twice so far and both times mine came out a little gummy. That sounds like the dough was pretty under-proofed. With the high hydration level of my usual dough–for me that’s 75%–I have trouble scoring it and have pretty much given up on that step because the dough is way too sticky to release the blade. Hey there! Thanks! I didn’t take a picture before it was baked, but I’ll send you what I have from afterwards. Hi Alex You can make bread flour from AP and vital wheat gluten. The dough is supposed to be very wet, but without the extra protein in bread flour it will have trouble holding its shape. That’s so weird. And should I put the dough in the fridge at all? Hi! Is this an indication of how healthy my starter is that it doesn’t produce more, or should I be feeding it more for the multiplied recipes? I couldn’t have done it without the video. Yes, this method should work as well. I tried the second one with half wheat and half white flour (organic). For people who don’t have Dutch Ovens – you have lots of questions on them. How would you do this? That should mean it will be time to bake at 11 AM tomorrow. One question I have – Is it okay to go a bit longer on some of the rise times – the ones after dough folds and before the final overnight rise? I’ve tried dipping the blade in a bit of olive oil…. That worked perfect. I am using a La Creuset dutch oven (looks to be the same as yours). Hi Alex. (310g water + 40g water from starter) / 490 total flour = 71% hydration. I have a 3.3lb oval loaf banneton. Turn the dough onto an unfloured countertop. This list includes the best bread brands you can find on the shelves of your supermarket. Gorgeous and tasty, with minimal effort required, and a manageable preparation schedule to boot. My bread came out really good. Hi! Hi there, if my oven has a proof setting and I don’t have a banneton, can I just proof it in the oven with a metal pan? ), Hi! Can you post the US measurement? Hi Alex, Also, it could just be that the dough didn’t build quite as much strength from the shaping process: you could be just a little more agrressive on step 5 and 6 to make sure the dough gets stretched out and folded across. My only issue is that the inside ended up a bit gummy and shiny. Without bread flour you’d have a very hard time shaping the loaf! Yeah, I tried all that too, but still didn't come out. Thanks for your help : ). Cover the bowl and place it in the warm area for proofing. Here is my sourdough bread recipe for beginners. So I find it difficult to get tension on the surface. With the exception of the really hot few weeks during summer, your SD recipe has been a constant part of the family diet. We’re into our 9th month making this recipe and have re-discovered our garlic roaster recently and started adding the roasted garlic (roasted in olive oil and sometimes rosemary) into step #8. Have you ever used one? This one really is simple and it works. Using your hand or a dough scraper, repeat the four-time folding motion, shaping the dough into a ball as you go, leaving it seam-side down. This uses a no-knead folding method because of the high amount of water in the dough. Hi! I cannot seem to make friends with it when making bread! The dough was super wet. Hi! I did increase the hydration to 83%. You’ve got a great receipe and easy to follow steps which I appreciate. I love that I don’t need it anymore, but it was my saving grace when I started making sourdough. Maybe I’m just slow :-) but it’s a little confusing to me. Maybe 225 grams AP flour and 175 bread flour. The answers on the comments are just as helpful as the instructions themselves. I will guide you through making your first sourdough bread… Just keep on waiting on that starter — no special tips. Hi, Alex! In spite of several “operator errors” my first loaf with your recipe turned out FANTASTIC. I’d do 400 grams all purpose flour and also reduce the water quantity by 10 grams or so. Happy baking! Thank you for your quick response. IMG_7860.jpg. Any idea why it doesn’t grow? I hope it worked out! Thank you so much. From Asian patisseries to cronut auteurs and sourdough specialists – when it comes to bakeries, London is a goldmine. If stored properly, traditional sourdough bread (the proper stuff that is, that’s been fermented slowly and is full of natural acidity) can last four to five days. it’s sticking a lot to my hands and bowl. This allows for beautifully textured dough. You answered all of my questions, and made the whole process less intimidating. I’d try going with a litte more percentage of the strong white and a little less of the plain flour. Question, Covid-19, I would like to make some loaves for the neighbors and friends. ! Cover the pot with the lid and bake the bread for 20 minutes, then remove the lid and bake for another 25 to 30 minutes, or until the crust is a deep golden brown all over. Can I swap out the whole wheat flour for dark rye flour? Also why is rice flour and not all-purpose flour needed for dusting the banneton ? My round banneton is too large (10”) and so the loaf was not very high. it tastes great. the middle of the loaf had a lot of big bubbles, when i cut the loaf in half it was almost like a cavern in the middle of the loaf. How do you know when to add flour and not? Wondering what your wise counsel would have been…. 1 1/2 cups sourdough starter, recipe follows. Both loaves looked great but the second loaf lacks flavor. Hooray for yummy bread. I hope it worked out for you! I haven’t made this yet but I LOVE your blog and the checklist is ADORABLE “the checklist adds satisfaction”- hahahahaha! An easy beginner's guide to caring for a sourdough starter to bake bread at home. If possible, it would be nice to see, especially for beginners, an update to modify for the starter. The first step in our sourdough bread recipe is to feed the sourdough starter. The dough goes straight into the dutch oven! My bread is in the oven right now and it looks and smells amazing! This makes me so happy to hear! I think it recommends max temp of 450F but we haven’t had any problems. Please let me know if you tried this or some similar process. You can reuse the checklist five times—after that, print a new checklist and you’re good to go. Try using the bread flour or a bit less water next time! It’s similar to wheat. Basically it is a “Dutch Oven”. Keep reading for our sourdough bread recipe! Yes, this is correct. Certainly adds to the tang. Was hoping you would be able to convert the grams into cups. Any advice about resolving that? Do I have to scrap the whole thing? While there were a lot of steps and took a little bit of planning, this was by far the best sourdough I’ve ever made. Use a spoon or dough whisk to stir until all dry flour has been incorporated into a raggy dough. Will using a banneton resolve this or am I still missing something? It bubbles and is healthy, I do not allow hooch to form. I've made it at least 10 times, and along the way I gradually changed it a bit to get a little more rise and airiness. Hi there! This recipe needs to be very exact in order to work. Thank you so much for putting this recipe out there for people like me who are not natural bakers, but love to do it. I haven’t tried splitting the dough, but I’d do the full size until pre-shaping (step 7) and then split it. I use all King Arthur. I noticed this almost immediately, but wanted to stay true to the recipe to see how it went. 50% einkorn sourdough recipe. Make 2 separate flour mixtures from the beginning. proofing. It will end up flat and very sticky :/. Did I miss something? Also, see our FAQ if you are having any problems. If not, you may just need a little more flour. This is my 4th attempt in making the sourdough bread! The shine comes from the protein in the bread flour; you could try adjusting the ratio a bit! I’m making my second loaf following your recipe and it looks like this one will turn out like the first. It’s … So glad it’s working for you! But I went through with the baking anyway and it still came out very good. Whats the chance of attempting this recipe with Gluten Free flour? Hi Alex, I normally use my Dutch oven for sourdough, but I like the ease of getting my bread onto the base of my clay bread cloche over trying to get it neatly into the Dutch oven. You can use a bowl lined with a floured towel. Worked great and my bread came out perfect. So I will be doing this again and either become better at it, or accept the slightly flatter looking loaf that still tastes great and has a wonderful crumb! Thanks, I don’t have any experience with einkorn, but I know that people love it! Yes, this would work if you find a good whole wheat bread recipe! Sorry for the dumb questions, this is my first time doing this and I really want to get it right. Can it be my starter? Thanks. What to do if I can’t get your minimum of 250C? Sticky is good! It wasn’t long before there was water in the bowl with the dough. I turn the light on in my over the stove microwave. I am an experienced baker, but at my age(81+), looking forward easier and tastier. However, I travel and can’t take cast iron with me. This is called an autolyse — it allows the flour to hydrate fully before the sourdough starts working on it. Looking forward to trying this recipe next weekend! For the Dough: Sift whole-wheat flour through fine-mesh strainer into large bowl; discard bran remaining in strainer. But again, patience is the best ingredient you have here. I’ve made this sourdough bread 5 times.. each time the dough was a bit different, looser, heavier…but after baking turned out delish each time. Thanks for the very quick reply Alex – i’ll give that a go with my next one :-). First time sourdough baker here : ) I have all of the necessary items required, except for a kitchen scale. Will try that. Or would it be better to refrigerate over night before the final shaping? Unfortunately, after letting the loaf sit a few hours, I cut into a wet and gummy interior. It will be fine, you’ll just have a little scar on the top of the dough. The last set of folds before refrigerating? Thank you! The night before you decide to make bread, feed the sourdough starter following the instructions in the recipe below. My third loaf and perfect each time because your instructions and video are so detailed. Needless to say I am excited and it’s in the fridge right now in a baggie. And if I don’t want to do an overnight proof, can I leave it at room temp for a couple hours instead? Adjust the proofing temperature so the dough doesn’t get too bubbly to manage. The last one was semi-successful. I’ll be using this no-fail recipe again and again. Thnx for your help! Please help! This is my 2nd attempt at sour dough and this recipe addressed the flavor (or lack of) and bake issues I had with my first attempt. Preheat to 515°F for at least 30 minutes. Otherwise it will overproof! This post is one of three in our series on how to make sourdough at home: This sourdough bread recipe is the ultimate guide to making your own sourdough bread! Hi! I don’t use all your recipe ( I used 350g flour/260g water and 105g starter) but I follow your steps. Prices are based on price paid (excluding specials) in Sydney in June 2017. You need the container in order to get the steam required for the bread to rise. That’s awesome! I even went right to the King Arthur website. It does have bubbles though. Hi, I made my last loaves with table salt because I ran out of kosher and mine turned out saltier, what salt did you use? I followed everything else exactly. I baked a loaf according to your recipe and it was a great success. Should I have added more flour? I do not have a banneton, do used a ceramic loaf pan lines with tea towel that I generously floured. Thank you, Posie! I just made this recipe and it had an amazing flavor and inside texture. Can you give me any insight on this? Just definitely try to keep it less than 24 hours. Place the banneton into the proofing bag and set timer for 30 minutes. We’ve only had that issue when we used a higher percentage of bread flour. However the last three times I have made it, it’s quite flat compared to the other times. So, assuming I proof it overnight, would the loaf hold its shape when popped right into the oven? :/. Rotate the dough 90 degrees and gently roll it into a log shape. 6 Gently fold and proof for 1 hour 30 minutes: Gently fold the dough in the same way as Step 4, being careful not to deflate built up air in the dough. I think I may have just messed up my starter though…. If it’s a lot smaller, I’d the same cook time in the dutch oven and then shorten the 400F baking time abit. 1. Is there something I did wrong or is the crust on this supposed to be a little softer? How should I adjust bake time/temp for a 2x size loaf? I’m running out of time and wondering how flexible this schedule is…any help is appreciated! When I turned my dough out of the basket in the morning it just spread out flat ? And if it’s whole wheat bread flour, is that the same thing as the bread flour called for in the recipe? I haven’t checked it with the timing in this exact recipe, but I’d expect it to be similar. before putting it into the preheated Dutch oven. (Some other flour brands made for a denser bread.). The bread has a really nice flavour and the crust is excellent, but the bread is very doughy and undercooked. Your instructions and video were very helpful and my loaf came out okay and tastes great. Thank you so much for the sourdough recipe! The dough should be very sticky. It grew but not so much and after I baked it, it only raised a bit. I have a question. Had the same issue, bread was undercooked and doughy. For us, that’s about 12 hours at room temperature, but it would certainly be faster in a warmer environment. I was worried that the dough was too runny, but seeing your video showed everything so perfectly that I knew I was on the right track. Thanks for the adventure! And also, I do not have a Dutch oven for baking, is it fine to just bake it on a hot baking pan? Any suggestions for alternative? Ready to get your hands dirty? Your recipe was recommended by someone who mastered it. For the salt, if you’re doing it by weight it shouldn’t matter the coarseness of the salt. what might change about the bake temp/time? I love this! The timing is perfect now and flour is in short supply so I don’t have much to test with. Place an inverted bowl over the top of the dough. The lightest, airiest sourdough that I have ever made! We use an enameled Lodge dutch oven. A large commercial sourdough baker in the area (Truckee CA) gave me the idea. Thanks so much for this extensive tutorial. Following your steps that first loaf came out amazing, simply amazing – best bread ever. This sounds like it was underproofed — either your starter wasn’t full strength for some reason or the proofing temperature changed? I’m not sure! You’ll be amazed by the tangy flavor, beautiful chewy crust, and perfect texture. In your instructions where you describe how to prepare your starter for baking, you advise to take only 1 tablespoon, feed this with 50 gm water and 50 gems flour and discard the rest. First time trying an artisan bread, let alone a sour dough and it came out perfect. You can just double the starter quantities and maintain one :). I made this bread and am delighted with the results! A simple wooden spoon will suffice. I always do this. I added extra water like I have to do with my bread maker but it came out very sticky. No adjustment necessary. Sourdough first timer here!!! Any way, I have done it successfully several times since. Considering adding 20% more salt for V3 but wanted to see if that was a bad idea. Thank you! My only concern is taking the dough directly from the refrigerator cold and putting it onto a hot base. After 17 minutes, reduce the oven temperature to 400°F. Not really! I love your recipe, and the check list is right up my alley. So glad the recipe worked for you! Do you think it would be good to refrigerate an additional night which would amount to about 36 hrs instead of 12? I just lift it out with oven gloves, as long as you pick it up from sides it shouldn’t collapse. Would it be at the same time the salt is added? Sourdough bread is a naturally leavened bread, meaning that instead of using active dry yeast to rise, it uses a sourdough starter! Festive Factor - 4/10 ... served best in our new Tiger Bread. Return the covered dough to the proofing area and set timer for 30 minutes. For a bit more of a tangy flavor, use rye flour in the starter. Add the starter to the dough and stir until loosely incorporated; it does not need to be perfectly stirred in. Hi Alex! (I am hooked). my starter is whole wheat. For dusting the banneton, the rice flour almost acts like a “non-stick” surface. Turn the bowl 90 degrees and repeat, doing 4 folds in total. than yours. Hi Alex, thanks for your help. This is one of the lowest glycemic index breads, and it will definitely give you more fiber, and keep your blood sugars steady over time. If you don’t have a sourdough starter yet, you can learn how to make sourdough starter at home. I have tried this recipe and it has great flavor but it came out really flat and pale I looked up how to fix it and i found out that you are supposed to paint the bread with hot water and i would try using half all-purpose flour and half bread four but over all it is really good i would make it again. Such a wonderful recipe and video. When you remove the lid, it should be fully risen and formed with just a light brown color! I generally don’t have issue as long as the blad is super sharp. I made this sourdough bread today for the first time ever and I cannot believe how good it is! I did “accidentally” spray the top of my bread with water before baking because for some reason I thought I read that somewhere. This sourdough bread recipe is years in the making. Thank you very much! Is it okay to use a nonstick loafpan? If your oven only reaches to 500°F, the recipe will still work, but you won’t get quite as much rise out of the bread. I found the checklist very helpful, thanks for the detail. Rub just enough flour onto the top of the dough so that it isn’t tacky. but when it says 200g APF, does this weight include the flour used to feed the starter? Happy baking! I couldn’t find Bread Flour so only used Whole Wheat and the AP for rest. I then knead the dough with the dough hook on the mixer again for no more than a minute. Next time it will go in cold. So wouldn’t it be 390/490 = 80%? I ended up adding possibly too much flour towards then end so I could at least shape it somewhat. The only flour I have at home is Jovial AP Einkhorn flour. ‘Please advise”, Thank you for recipe and instructions. I love this recipe! (Feel free to get fancier if you like!). Q: Last night I was about to start the checklist and then realized it would be a 5-hour endeavor and WAY past my bedtime. Could be I put too much water on my hands when folding. Salt and freshly ground pepper I not sure what you did but the first time I made this bread it came out a little flat because my house temp was too warm. It should be ok if it doesn’t hold it’s shape in out of the banneton. And if you have any questions, let us know in the comments below. Hi! I made this recipe. I don't know what you mean by paint the bread, I'm assuming to brush with water but that's not this recipe. It turned out so flat but the Structure inside looks ok but dense. Let us know what you think when you try it, and if you have any questions! I tried other recipes but I never succeeded. But there was no difference - maybe a bit denser than the first time. Sourdough bread is the bread of breads. On Day 1, you’ll feed your sourdough starter the night before you prepare the dough. It stuck to everything. Thanks so much. It creates just enough heat inside for perfect proofing. Thanks for your help. Should I add more flour and water to make up for it. I’ve decided to try my hand at baking with the confinement here in Portugal. I did send the email to you with photos which would let you know my problem clearly. This was the easiest sourdough I’ve ever made and it came out perfect! Regarding it being super sticky, you can try reducing the water or changing up your brand of bread flour (assuming you can find any!). My oven doesn’t go that low…, What size dutch oven is appropriate, and does it matter if it is cast iron, or ceramic coated cast iron? I researched, tested and baked countless loaves with both good and mixed results. Set a timer for 30 minutes. Making sourdough bread is a process that spans across 3 days. Is a dough whisk essential for this recipe? This one tops them all! You can do this, but it will probably be a little over proofed and slightly flat. During this current lockdown a friend gave me a sourdough starter. Just wanted to say that your recipe is very easy to follow. Hi! Kneading won’t help because it’s such a wet dough. You can do it together and split before the pre-shaping step if you like. I’ll keep trying. Took me 11 days. I want to make a loaf with cranberries and walnuts. But if you can't (and check, not all pots are safe to preheat empty), it'll be deliciously crusty and chewy regardless. Really good, but can you please review the wording for step 12. I’ve noticed that my dough tends to rise much more than the video, to the point where it takes up 75% of the banneton when I first put it in, and then grows to fill the banneton over night. I use my satellite receiver box and place a try on top with the dough, Follow the recipe from there (I pull it out at 200 degrees). My oven doesn’t go that low…. I would try do about 30ml less water so it’s a more workable dough. Now need to trouble shoot – starter is fine (nice and bubbly when used), using proofing setting in fridge so temp should be fine, getting much better at folding dough so losing less internal air. Remove the banneton from the refrigerator and pull back slightly around the edge of the dough to release it from the banneton. I use an Emile Henri cloche and have not had any problems. I will be using this recipe again. Since so much of bread making is learning by watching, this video is crucial to understanding how to make sourdough bread. Help! What now? Happy baking :). I feel like if I left it in any longer it would have burned. Should I try lower heat for a longer time? You can make sourdough bread with many different types of flour. Cover the bowl with plastic wrap or place the bowl in a large Ziploc bag and place leave room temperature. Hi! I am sooo excited for this recipe, I literally went to 6 different stores and I couldn’t find whole wheat flour!!! Also are you testing the float 10-12 hours after your last feeding? Excited to try this recipe …. Just doubled the recipe for two loaves and they are perfect (shipping one to a friend). There are few things as wonderful as homemade sourdough bread. Or even easier, just buy a sourdough starter online: Buy a Sourdough Starter. Hi Alex, just made a loaf of bread using your recipe and I couldn’t believe it came out gorgeous! Had it come 2 days earlier, it would have been timely. Thank you! Or is this normal for this recipe? The bread turn out was very good, best one I’ve made yet. Some of this might just be due to my oven's idiosyncrasies and my personal preference for a darker loaf than in the picture, but here it is anyway. Hi! Whatever the case, while the bread is proofing, be careful not to accidentally turn on the oven for any other reason! Hi Alex and Sonja, I used bread flour because I didn’t have enough AP flour. Into the Dutch oven for baking days. ) two flours my homemade more. 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