Finally a no nonsense approach to baking sourdough bread!!I followed the recipe My very first loaf!! It turned out delicious and quite stunning !! Thank You for making this video!! I now am incorporating it in when I give out starter

crumb shot please.

Can I put the dough into a regular stoneware loaf pan instead of the Brotform? Do I have to make any other changes? (besides not using a dutch oven)

I do not like to cook (especially at high temperatures) on silicone coated paper. How else would you recommend getting the dough into the Dutch oven without the use of the paper?

This is the bread recipe I would love to make. Thank you !

Cam sorry, I have made your starter... So easy, thank you! Now I watched your video making the bread and hope to get a printed recipe. Thank you for replying to me!

I am sorry, but I can't see to find it?

A printable recipe?

Did you bake @500F all the way through? Covered and uncovered? Thank you. I'd like to try your method, but need clarification

I’m trying a rye starter but it is nice to have a backup if rye is not available. Thank you!

How to get this recipe

I’ve been making sourdough for a while and the only thing you are doing differently is the oven temp/baking time and the way you hold down the bottom of the dough when you’re stretching it. So yesterday I tried your method of stretching the dough and kept my temp/time the same. I had much more oven spring so I think your trick is the way you stretch your dough. I’ve watched a ton of sourdough videos and you’re the only one I’ve seen do that. Thank you for that new technique!

❤très beau pain et très bien expliqué merci 🙏🏻 le vais lessayer

Excellent thank you for sharing everyone has such a different method I’ve tried many and I never get an ear. I will definelty try yours it’s more user friendlier method. Do you leave the lid off after the first 20mins you’ve backed it

What size is your bannaton you are using here

Ok I’m going ti try it your way. My oven spring has been a bit elusive. I will let you know how it make out.

This is the third time to bake a bread by your method. This time I used Bread flour 350g and Spelt 150g. The dough was very hydrated and soft, the result was a little flatter than your original. The taste was good🙂Can you suggest some change for ratio of water and flour? Thank you

Hi Sarah, bread came out pretty good, nice crumb, not gummy. However, the crust is quite hard. If fact, it's difficult to cut. I'm using a Dutch oven, covered at 500 F for 20 minutes and uncovered at 450 F for 25 minutes. I have a baking sheet on the bottom rack. Used 500g 14% bread flour, 350g water, 100g 1:2:2 starter and followed recipe - I did 6 stretch and folds over 2.5 hours followed by 5 hour bulk. I proofed in fridge overnight. Any thoughts on how I can get a softer crust? As I said, the bread itself was good - not very sour however as I had hoped with overnight proof. Thanks!

For those of us who don't have a clue what 500F is to convert to Celcius use the formula C=(F-32)x5/9. So (500F-32F)*5/9=260C. Pretty hot. I think my oven will only reach 245C

Short and sweet and to the point! Thank you.

Do you have to put it in the frig? My house is 68 degrees all the time. I have had it resting since 3 pm. I just have horrible luck with the frig

Thank you😢 after failing at my first five attempts with another recipe I got it right for the first time with your recipe. Thank you thank you thank you. I am so greatful!!!

Super kuhate.Odma sam se preplatila❤

Is the bulk rise 4 hours after you do all the stretch and folds? Or 4 hours total, including the stretch and folds?

Can you add olive oil to the dish to keep the doe from sticking?

Is that 500*F (regular or convection) for the entire 40 minutes baking time? Your bread looks beautiful.

I have been at this sourdough thing for almost 4 months. I have never baked a good boule until I found your channel today. THANK YOU. I don't know what made it come out different than the previous 20 attempts but today, I have finally baked a perfect loaf of boule bread with a beautiful rise. Happy, blessed Easter to you! Again, I thank you, my starter thanks you, and my family would assuredly give you many thanks because they're the ones that had to eat all the failed loaves! LOL

Hi, Sarah, thank you so much for your video!!!! I see that you show the clock at the end but I didnt get the beginnig time. Totally how much time approximately does it take till the moment you put it into the fridge?

Would anyone have a clue why my sd dough is the consistency of Elmer’s glue?

So, the starter AND water is cold from the fridge???

Hi how do you know how many stretch and folds to do? What does stretching and folding accomplish?

Hello. On day 3 when you took discard out how much did you leave in the jar?

Hello, what kind of flour do you use for your sourdough starter? When do you put it into the fridge and do you use it right after you take it out of the fridge?

Made this bread twice both did not raise! flat bread.....

I’m glad it’s not just me then!!! 😂

Do u put the dough in the refrigerator for bulk fermentation?

👍🏼👌🏻👏💐

Room temperature is a major factor for the starter and bread making 🌸

Scape side of jar with your mixing spatula 🌸

Boiled cooled water is also suitable 🌸

I'm a decent home baker, but I'm missing something to get my bread as beautiful as yours. I like your confident no nonsense approach, and your results speak for themselves. I aspire to be as good as you. Well done

what is the temperature in your work space?

Very helpful. Thanks for sharing your knowledge.

Χωρίς μεταφρασει που πας!?

finally! a no nonsense get r done video. thank you!

Hey, I’ve seen people recommend adding ice cubes in the Dutch to create steam which produces an overspring.. for this video, did you add any ice / spray water in the Dutch oven?

What’s the temperature of your house when you are proofing on the counter? I can’t seem to get the time and temp right to get it to rise well

Finally I made my best sourdough loaf like many people are saying! Like you, I do not like too sour taste. I'm new for baking and looking for the recipe which does not ask for overnight in fridge. Than you very much:-))

Where can I get one of those blue covers you use over your bowl? I learned a lot watching this video... thanks!

Thank You so much! Have several sourdough books tried , by so called experts, come up short. Your methods work consistently. Did you refrigerate at all? You are my sourdough angel!