Claire Saffitz Makes Sourdough Bread | Dessert Person

[@CSaffitz]

So excited to be back! Bread is what I make when I feel happy, or sad, or stressed -- or just when I am in the mood for fresh, delicious, bread! Let me know any questions you may have about bread in the comments below!

[@nayyabmughal1123]

Welcome back. Looking forward to your videos.

[@ArgentAbendAzure]

Good to have you back. Onward with the baking. 😊

[@irenegoyette9086]

Hooray! You're back and it's with SOURDOUGH!!!!!!!!!!!!!!!!!!

[@laurenschenck5355]

Welcome back Claire! so excited for more amazing videos 🌈🍀💚

[@nomisanchez7195]

So happy to have you back and Baking bread is better then yoga!!

[@juliebuchsbaum]

I have named my sourdough starter Claire Sourfitz in your honor. Your videos have been so inspiring and make me feel so much more comfortable in my kitchen!

[@vigilantcosmicpenguin8721]

Reminds me of her old nickname back at BA, Half-Sour Saffitz.

[@laurenmkay]

Omg I named mine Claire too lol

[@francish6695]

my starter is called Sour Saffitz lol

[@astarinip5470]

Im gonna make one next!! I love the idea ❤

[@klein_bottle]

Mine is Alexander Hamilton.

[@laurabowles]

Claire: "I love doing the dough by hand. It's so primal." Also Claire, 2 seconds later: "I don't want to do this anymore."

[@mominetti]

Btw, she already made a video on sourdough on NYT Cooking channel...😉 kzbin.info/www/bejne/Y3u1hHljr6marM0

[@Chefmeia]

Every baker 😅

[@sandra37cooks]

This is the best, most clear explanation of making bread I've ever seen! Thank you!

[@CSaffitz]

You are so welcome!

[@milesgillespie6665]

@@CSaffitz Make sure you've got shower-caps on hand... I kid. But Clare, I wish you were the pastry chef where I used to work. Our pastry chef was good, she just didn't like anyone, nor did she like to share her methods.

[@MarshaABranch]

Came here to make exactly this comment. So, now I'll just say "Ditto!"

[@hoangthuctrang98]

The Queen herself shares her sourdough bread recipe, the treasure map, the way of life. We are BLESSED 🍞🍞🍞

[@tati.l.]

Welcome back, team!! 🎉🎉🎉 And Claire gets a kitchen at the cabin?? The moment we have all been waiting for!

[@CunnininnuC]

38:54 little tiny tip, avoid using rice flour and spritz the top of the loaf lightly with water as you put it in the Dutch oven and you’ll get so many blisters

[@connormack7153]

i have been having a rough couple weeks and this past weekend i was gifted a sourdough starter, and today was one of the first days i was feeling good and more myself and THEN, a sourdough video was posted after Claire’s hiatus. the universe is speaking to me

[@anniegorges4605]

Even though I know it's coming, the suspense while waiting for the "mmm" verdict is palpable haha

[@vigilantcosmicpenguin8721]

She can really hold an audience.

[@yarnexpress]

I'm 75 yrs old and today I figured out how to deal with that very, heavy, & hot Dutch Oven. I learned how to work without ever having to lift the Dutch Oven while it's hot. My oven is below my range like Claire's. Put the cold DO with cover into the oven then start the oven. When ready to bake, pull the oven rack out far enough to access. Remove the lid. Lower the bread into the DO using the parchment paper then lid up & close up. Remove the lid, when ready, as before. To remove the loaf pull out the rack & remove the loaf using Claire's tongs & parchment paper technique. Shut off the oven with the DO & lid inside until cool. Thank you, Claire, for your hint about using parchment paper as a "loaf transporter"! I baked 2 sourdough rye loaves w/carraway today--still to hot to cut--can hardly wait to taste.

[@endymion2001]

You have the greatest way of teaching, information without it being scarily overwhelming. Thanks!

[@JenniferJadeKerr]

I actually teared up when the themesong started in this video. Bit of goodness for my day. Claire and friends, thanks for being part of our lives ❤

[@Katheverett]

Me too! So happy to hear that song!

[@MsBeccaBagels]

Sourdough baker’s percentages 100% flour 75-85% water (5 percent of that added with the salt) 20% starter 2% salt - Autolyse (flour and 75%-80% water) let sit 30 min - 2hours - Pinch in starter, add extra water and salt - Knead in bowl 10-15 minutes - Hour rest then fold - Hour rest then fold - Hour rest then fold - One more hour rest - Pre shape, rest 15 minutes - Final shaping, leave at room temp 1-2 hours until proofed - “Poke test” - Can put in the fridge overnight - Pre heat Dutch over for 45 minutes-hour - Slice top of loaf for steam - Bake at 500 - Lid on for 15-20 minutes and lid off for additional 30 minutes

[@paulietchka]

how much of the random flours do you think she used? specially the rye, which would behave so differently

[@AlexandraAndStuff]

A couple of weeks ago I made my first ever sourdough bread using Claire's instructions and it was a total success, both looks and taste were awesome. And I am Polish, we are raised on great bread. Thank you, Claire!

[@joel-cx7hm]

do u need the dutch oven?

[@AlexandraAndStuff]

@@joel-cx7hm I would say so. There are different ways, but dutch oven seem to me like the best and easiest way to control the environment, the usage of the steam, etc

[@MadeInCookware]

Welcome Back Claire & Team! So excited to bake some bread with you.

[@EmmaDuncan8740]

I have been looking into making sour dough lately and found a beginner course for free on the internet that is supposed to be the most simplified form of this. I left that course feeling confused and not that confident. But this video was so easy to follow and I feel like I could actually do it!! Thanks 😊

[@kayrabey1344]

You are the first person that explained the percentages that I’ve understood! Amazing!

[@Piruluz]

Girrrrl, I made this bread. It was my second sourdough bread, and I got great oven spring and a beautiful ear! I was so happy. I was dancing in the kitchen. Thank you, Claire!!! The only thing was that the edge of my ear got burned, but I don't care. I'm taking the ear as a success. It was beautiful. xxXXXXxx

[@vamm4546]

YAY!!! You're back Claire!! Love ya! My daughter (age 27) and I love to make sourdough bread because of you. It's a great Mom and daughter day ❤️

[@babszollak2512]

I really enjoy her teachings. She gives you the reason for doing it a certain way and she clearly loves what she is doing. I loved at the end how much she said she loves bread and stated, "I am going to eat the rest of this loaf", not piece that she cut, but loaf. :)

[@savanahdurrant7110]

I really love how passionate she is. You can see that she has dedicated her life to what she loves and you can see how happy it makes her! I love watching your videos! Even though I’m gluten free and can’t enjoy most of what she makes.

[@oldwelshwitch]

I’m a bit late to the sourdough party but I’ve been wanting to make it for years. Struggling with timing the feeding of my starter and when to start the autolyse, but I think tomorrow morning is the time! The timeline is the trickiest part for me.

[@BeeYeah87]

You are so good at teaching. I’ve been making sourdough for a couple years and you explained a lot of steps I was doing so well. I didn’t really understand the hydration or percentage part, but just followed the recipe I had. I feel like I am able to troubleshoot problems so much better now that I the reason by a lot of my steps! Thank you!

[@jennamilleryall]

Claire! You absolute goddess! I just removed the lid on my loaf and I’ve never accomplished such a beautiful rise. 🙌❤️ I could cry, thank you thank you thank you!!!!

[@sadheart209]

After having five or so years of making sourdough bread (very simplified and basic recipe), I finally watched your video on this and was so inspired to try your tips and advice that you offer. I baked today (and yesterday), and the results are marvelous. Thank you so very much, Claire, your instruction was wonderful and I am thrilled with my loaves now. You are a wonderful teacher and I look forward to many more videos from you. Thank you for all you do.

[@CorpusSans]

Claire showing off her bread so happily is one of the joys in life I aspire to have one day.

[@TenderheartPC]

I started making sourdough several weeks ago. I was well versed (for a home cook) in other types of cooking but had very limited experience with handmade breads. My first loaf was hilariously bad but I realized my mistakes as I went along and corrected them on the next batch. Since then it has turned into an obsession/fascination with the process. Its so therapeutic, relaxing, and rewarding. I'm making 1-3 loaves every few days. My family is loving the fresh homemade bread. I learn a little more each time and it's a joy to make. I used your tips from a prior video to correct my mistakes and broaden my understanding of the technique. Thank you! Much respect and gratitude.

[@DavidSamveljan]

FORTY MINUTES OF CLAIRE!!!!!!!!! This must be heaven✨

[@user-dg7sy8cz3b]

I like using the handle of a wooden spoon to mix the flour and water. I oil it with olive oil first for easier clean up. It works for inoculating the dough with your starter too. Less mess means more bread. Thanks Claire! You’re an inspiration

[@TaySelDemMil]

After the It's Alive sourdough bread video and the one by NTY Cooking, this is the third time I'm watching Claire make sourdough bread and I regret nothing! I'd watched a fourth and fifth video, too. I don't care. It's like meditation!

[@literallynoone275]

I MISSED YOU CLAAAIREEE! FINALLY SOURDOUGH!!

[@mariahn5764]

Yay! Not to mention, a lot of us started sourdough in the pandemic because you couldn’t buy commercial yeast! Remember the days of empty grocery shelves? Couldn’t buy bread so we wanted to bake it, but couldn’t bake it because we couldn’t buy yeast, so sourdough made sense. Now though, I bake for fun and the ritual ❤️ 🥖

[@aslanpatience8278]

Now we have a flipping egg scare lol... Both health wise and the supply chain, so over this absurd situation.

[@aslanpatience8278]

Should also mention that bread is life and I couldn't agree with you more 😊

[@rachaelhoffman-dachelet2763]

@@aslanpatience8278 Next trend: urban chickens.

[@daisyblooms4813]

I just ordered this Dutch oven in red! Thanks for the discount, Claire! Can't wait to try some bread. The perfect pause between "verdict" going up and the "mmm" made me laugh so hard! Love you guys! :-)

[@ithappensometimes]

This is so timely. I made my first starter (Mathilde) this week and have felt so far behind the trend! It's a little overwhelming to jump into so much information so I'm grateful for the arrival of this video.

[@tati.l.]

An official welcome to Olive to the Dessert Person fam! She is a beaut, Vinny!

[@lawrencesaylol]

The way you pre-think of newbies fears, potential harms, ways it would be easy to mess up, and also just saying look it may not work but that’s the fun of it. You’re such an amazing teacher

[@aslanpatience8278]

Regarding rye flour in sourdough (without wheat or other gluten heavy flours, someone asked in a thread). #1 strong starter is key, #2 regular feeding, #3 good timing with your levain overnight, #4 less aggressive kneading, as rye doesn't have much functional gluten so overworking is like over beating egg whites kinda it I remember correctly, #5 don't add too much flour, after the initial mixing (ideally in a stand mixer) the dough should still appear a bit wet as over time it hydrates A Lot and the rye will drink it up moreso than other flours. #6 wet hands will help you manipulate the dough (it's very sticky). #7 turn twice when taught in the bins, it won't grow in size as much as wheat bread, you'll have to get to know it as it will behave differently in different environments (heat, humidity, starter strength etc). #8 shape quickly and place into bread tins with steep sides to prove and this will help with the structure, it will end up oozing as it were and become flat otherwise 😅. Can't quite remember the settings we used to bake rye in our spot, you'll have to look into this one 👍 #9 please bear in mind that rye is not gluten free just lower. If this is helpful to anyone let me know, it would be great to see how my memory served us here haha! Have fun baking! 💯✨🥖🥐

[@Johnny-ci8mw]

I’m never going to make this, but I will watch every minute of this video.

[@daisyblooms4813]

Me too ! I'm going to be looking for a recipe like, "bread for dummies" :-)

[@vigilantcosmicpenguin8721]

@@daisyblooms4813 If you're seriously looking into getting into bread, I'd suggest King Arthur Flour's recipe for "The Easiest Loaf of Bread." It was the first bread I ever baked and it's pretty good.

[@solotrain4959]

Did I just effortlessly watch a 40+ minute video of baking bread? Yess I did! Even surprised myself!

[@cinthyagonzalez1243]

This was so perfectly timed, a coworker just gave me starter and I was going to give sourdough a go. I was just wishing you had a video on it and well here we are haha

[@Shabidoo1]

I like the way Claire speaks of the dough as if it was a sentient being with tendencies, desires, and needs.

[@lawrencesaylol]

I love how your videos are edited. The little affectations are subtlety done, blink and you’d miss it almost. But very amusing, and the low-keyness is just on brand. Perfect.

[@asaldanapr]

This is the best sourdough tutorial I have seen. You say two years too late but it is perfecting all the ones I have seen before. It was well worth the wait. You are a perfectionist when it comes to teaching and “that’s a good thing”!

[@spotdogit]

Outstanding work, Team DP. Claire, that has to be the most well planned and executed recipe exhibition I’ve seen. So much real knowledge given and such attention to detail. Plus, congrats on the Made In sponsorship. What a beautiful Dutch oven! Welcome back 😃👏👏👏

[@johnnytsunami420]

Because this is the internet, I just wanna let you know that you might want to avoid writing the letters "DP" at any cost in any way

[@jessehachey2732]

@@johnnytsunami420 😂😂😂

[@nayyabmughal1123]

Had huge smile on my face knowing she's back.

[@ju4n_p4810]

finally! a reason to wake up on thursday mornings again!

[@Issor_Rossi]

THE WAIT IS WORTH IT!!!

[@jonk5628]

I know you did sourdough on NYT, but I always hoped and prayed we’d get to see you do it in your kitchen. I never thought I’d get to see it! I’m ill at the moment and this has been the nicest surprise, so thank you. Also, you make it look so easy. I’ve been doing it for a few months and still developing my practice. I’m inspired to have another go.

[@lizayra7172]

YAY! New video!! The best one you could post right now, I have made 2 sourdough loaves so far and am excited to learn more!!

[@chaeburger]

I just took my starter out of the freezer this week! I've been taking the time to revive it. This video came out at the perfect time!

[@hattieburton]

I teach yoga and the whole time you were describing how the bread making process feels to you, it reminded me of yoga for me then you made the same connection at the end! Your passion is so inspiring, thank you :)

[@torizito9347]

45 minutes of claire we are BLESSED

[@unit--ns8jh]

The only thing I like more than sourdough bread is Claire, so Claire doing a sourdough bread video is officially the best thing ever :)

[@nicoleelizabeth6693]

I love Clair, hahaha especially when she says that she loves mixing the dough by hand, it's primal and hasn't changed much over the centuries, then immediately says (in next clip) she doesn't want to continue mixing even though she could/should 😅😅😅 🤭

[@miseentrope]

Welcome back to Claire, crew, and critters. We missed you and/but understand life and project obligations. Much love and appreciation. 🥰

[@FoodwithChetna]

Looks great!

[@TraumaMomma]

I love it when I see a foodie I follow comment on another foodie that i follow!

[@johnnytsunami420]

Chetna 🥰

[@johnnytsunami420]

Claire and Erin McDowell just keep pumping out these engaging, high quality master classes for the public it's amazing 👏

[@goldonboyo]

I have made this recipe three times now, claire, and I absolutely love the bread that comes out of it! I have such a busy life, but I find myself able to muster the energy once a month to make two loaves (one I invariably give away to extol the virtues of homemade bread). thanks so much!

[@johnhamilton9229]

Your efforts in creating this video is greatly appreciated. You shared more information than most but in a way that was calming with a joyful tone. My favorite part was slicing the tops. Thanks

[@yeredcabrales2048]

Omg im so happy to see you back, I was literally rewatching your stuff yesterday because i missed the comfort of your videos 🥰

[@CSaffitz]

Thank you so much!!

[@crystalrockbc]

I used your techniques and applied them to my gluten free loaf. It just came out of the oven and is looking beautiful

[@Bluetwo33]

Thank you Claire! That was the very best explanation of making a sourdough loaf ever. Love your thoroughness!

[@juliafriberg4105]

I've been struggling to get decent results with my own starter, Sour-ron, and your video was so helpful for improving my bakes! Thank you for this series, it's delightful.

[@merindymorgenson3184]

Your starter’s name is hilarious!

[@suzilahlah]

Dessert Person just arrived on my doorstep and in time to take place in my purposely built bookshelf in my newly renovated kitchen. I can't wait to try the foccacia recipe in the book and now this one you've just kindly gave us. Hello from Australia

[@Mvvb123]

This is what i look for when it comes to food content! Thank you so much for your wisdom you're extremely talented!

[@dwrecktheanimal]

I LOVE how much I learn from you, unexpected knowledge, just lots of amazing hacks. Claire I respect you so much; thanks for being so inspiring.

[@bermei5187]

This was so informative and easy to understand. Claire explained a lot of things that I haven't seen other people explain. Someone who's never touched an oven in their life could bake the perfect bread following along with this video.

[@JWAChicago]

So I got excited to try this. I for sure doubted myself each step of the way. However, my bread turned out great. I'm so happy about it. I did end up using most of my starter. I've restarted a new batch of starter and will do this whole thing again. Thanks for all the good tips and know-how, Claire. Take care.

[@lrom5445]

I've used Claire's recipe from NYT since the episode came out. Always produces very pleasant breads with great crumb. I apparently do not have the same size Dutch ovens and had to shrink the recipe slightly. Great episode to come back to after the break.

[@SkipperJane]

I’ve kept my starter alive for 2 years now and definitely figured out how much I can starve it in the fridge and still pull it back from the brink. 😂 And it’s amazing how much better sourdough turns out than French bread made with commercial yeast.

[@viethuynh1940]

This is the happiest I have seen Claire tbh. From the horrors of gourmet makes to this, I am so happy for Claire. Love bread and this episode just shows how much it makes her happy. Thank you Claire!

[@nickasaurusrexx]

I’ve always struggled with sourdough. Never turns out right, always too gummy. But been following your recipe video and they look amazing. Just put them in the fridge for an overnight slumber and will bake tomorrow. It’s the best batch i’ve ever made, by far. At first seemed too wet but now they seem PERFECT. I am so excited. Thanks so much for the great video, Claire! I’ve always been a fan, ever since your Bon Appetit days and I’m so glad to see you thriving on KZbin!!! 💕 And shoutout from a fellow Saint Louisan!

[@bryghian]

I have my starter for 4 years now, still kicking and alive as ever. Named her Soury. I love her. I made it with Claire and Brad back 4 years ago or so.

[@beautybymalcolm165]

Been waiting for the updated thread video!!! I started making bread because of you and it really is now one of my favorite things to do, you are absolutely correct (in my opinion) in saying it is a very meditative and rejuvenating process

[@lolam.9291]

I have been making my own bread for a few years now, and love LOVE making sourdough bread. I compare making sourdough bread to meditating. It’s just so relaxing to me. I wish I can make it everyday!!!

[@JPKoutloud]

I've watched Claire Saffitz make sourdough like 1000 times in various incarnations and I could watch it about 1000 times more in different incarnations.

[@DuyNguyen-yx2vd]

This is probably the 4th sourdough video that Claire has done, and I watched it all the way through anyway.

[@shlee3900]

After watching this video, I brought out my started that was sitting in my fridge for the past few months and fed it. Happy to report that the starter is still alive so excited to try this!

[@jcthompson7666]

Hello Claire, loved this episode as I taught myself how to bake bread during 2020 Covid shutdown using a similar technique to your Dutch oven suggestion. I just purchased a new specialty pot from Le Creuset - 9.5” Bread Oven - which is not as versatile as a classic Dutch oven. Full disclosure, I haven’t used yet but was intrigued with its deeply domed cover and shallow bottom. My first bake will be rye bread where much of the water is replaced with pickle juice for that classic taste. Glad you’re back!

[@johnnytsunami420]

I love love Claire's approach to this. This recipe is so flexible and easy to follow with any mix of flours you have lying around. Awesome.

[@ItsmeCR-g8j]

I made my first sourdough last week but it came out flat and dense….good but very dense. I used this video as guidance for my second attempt and I was successful! 🎉 Thank you for the step by step in depth instructions.

[@7csoccer]

Bread and butter is definitely also in my top favorite foods. Nothing like it!

[@patriciazander2072]

I am pretty happy to have discovered Claire Saffitz just this week. I have longed for a professional cook/ baker that understood the science behind their craft and could also explain it in simple terms.

[@nancydugas3022]

Happy to have you back...and bonus...a 45 min video. Can't wait til the kitchen at the cabin is finished and ready to be used.

[@annasteel8530]

So deeply comforting and engaging I loved every second of it

[@christianthoren2881]

There are so many various "hidden" tips in this video.... love it ( as a sour dough beginner )!

[@nomisanchez7195]

OMG! I just made 2 sourdough last night and I am so happy to see you back!! I always love learning more!!! You rock what a great St. Patrick's Day 🎁!! And I agree I rather Bake bread then do yoga, it is meditative.

[@trisharamsey1385]

Love this, thank you! I never understood the percentages until now!

[@nathanroberts9239]

Claire is unbelievably smart and very well-spoken, but truth be told, I stay for the bits where she says stuff like "Here we have a very wet thing."

[@o-o-olivia9249]

Wow Claire! This weekend was my first time making sourdough and I used this video as my guide. My loaves look artisanal. I am so excited, THANK YOU!!!

[@alisagia-lacnguyen7631]

I have missed you so much Claire😭😭😭 life is going to be so much better with weekly dessert person episodes 😭

[@pollyhedron7998]

so happy to see you again.... bread dough is almost therapeutic

[@EricaChiarkas]

Super glad I found this video because the information is everything I needed. But I don't think I've ever seen a video with so many ads. Glory be

[@stil143]

I followed your recipe from NYT and I was SHOCKED I did it. LoL! It came out great, thanks to your clear and easy to follow instructions.

[@dominikaujlaky8282]

This turned out *perfectly*. What a fun project with huge reward!

[@danbev8542]

Claire, you are such a great teacher. Your articulation and demonstration (with many thanks to the camera team!) of all the important points is so valuable! I’ve been making bread for many years & gradually learning the fine points. Claire’s excellent demo helps me with many details. ‘Tartine’ by Chad Robertson has been a game changer for many of us home bakers, but his 1st book is quite a tome with a number of points to puzzle over. Claire’s demo covers most of the fine points. ‘Tartine No. 3’ is fantastic, imo, - all about whole grains. There are so many ways to make bread! We have been doing it for thousands of years! Two comments: 1. If you don’t have a Dutch oven (Lodge makes affordable ones), a pizza stone works very well. I have an old pan in the bottom of my oven with cheap lava rocks in it. Just pour a cup of tap water over the hot rocks for your steam. 2. Artisan bread should be baked until it almost looks burnt! Those pale Namby Pamby loaves won’t be done in the middle, even if the temperature seems ok. Claire’s bread is gorgeous!

[@badmonkey0001]

Yay! Since full episodes are back, I'm back. I didn't read the other comments before I commented on the last video complaining about shorts. After Claire plopped a heart on my comment, I went back to read them. Leaving my previous comment there as a warning to others about rushing to conclusions and the resilience of Claire.

[@abrilmayorga7139]

omg Welcome back Claireee we missed you so much!

[@itzSAnDrA1]

The editing always has me laughing out loud!! Makes watching your videos even more fun and enjoyable!

[@teeandessing12]

I think we can all agree this was restorative for us viewers too. Welcome back Claire!!