Easy Homemade Sourdough Bread | A Basic No Knead Recipe That Gives Amazing Results Every Time

An outstanding basic no kneed sourdough bread recipe that produces amazing results consistently. This is a “bare bones” recipe to help new bakers understand the process and get to grips with their first loaf without worrying about too much technique.
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IMPORTANT NOTE:
You need to use flour with a high protein content to achieve the same results. I am using a non-speciality all-purpose flour with a protein content of 13.2%
The protein content is very important as it contributes to building the gluten in the bread. You will not have the same result if you use a low protein flour such as 10% or 11%. For this recipe, I would not use flour with a protein content under 12.5%, but would ideally suggest flour in the region of 13%
You can normally find the protein listed on the side of the bag in the nutritional details
If you use flour with a lower protein content then you will probably find the dough is very wet and sticky and will not develop the gluten network required to hold the shape.
There is no kneading as time will build the gluten network. There is also no reason to keep folding this dough. The final hydration is 71% and makes for very manageable bread dough. Please note that depending on the flour you use the “stickiness” may vary.
My kitchen temp was in the region of 16-18c.
My starter is fed at a ratio of 1:1:1 (Starter / water / flour) and therefore remains at 100% hydration making future recipe calculation easy. The flour is divided into 75% white flour and 25% wholewheat flour. Again, if you have any questions let me know in the comments.
My banneton size: 25cm across the top length, 15cm across the top width, and 8cm deep. This was advertised as 500g banneton but for my use, I find 750g works best. My recipe works out to 762g which fits perfectly!
Scheduling
You can use the fridge to put the “brakes” on your baking schedule. For example, you could mix your dough at 17.00 and complete through to the end of the bulk ferment before going to bed at 23.00. In this case, you could cover your dough well, I normally use a plastic supermarket bag, and then pop it in the fridge overnight. The next day you would let the dough come back to room temperature and the shape and place it in the proofing basket.
You can also refrigerate the dough while it is in the proofing basket and hold it overnight. Just remember that you will need to flour your basket very well as the dough may have more of a tendency to stick.
You can bake your dough directly from the fridge with excellent results. There is no need to let it come back to room temperature.

[@CulinaryExploration]

Thanks for watching - A few important notes regarding this recipe follow: And to everyone who as asked to tag me in their bread pictures - My Instagram is @culinary_exploration You need to use a flour with a high protein content to achieve the same results. I am using a non speciality all purpose flour with a protein content of 13.2% The protein content is very important as it contributes to building the gluten in the bread. You will not have the same result if you use a low protein flour such as 10% or 11%. For this recipe I would not use a flour with a protein content under 12.5%, but would ideally suggest a flour in the region of 13% You can normally find the protein listed on the side of the bag in the nutritional details If you use a flour with a lower protein content then you will probably find the dough is very wet and sticky and will not develop the gluten network required to hold the shape. Thanks and take care :)

[@Kricket2020]

I have never noticed that before, that’s so interesting. The bag I used for my starter is a generic all purpose, and doesn’t have a protein value. Another bag I have has 11.7. I will keep an eye out for a higher protein flour in the future. There are so many videos out there for sour dough starters. I picked one and am on day four of the feeding. I haven’t discarded yet. But when I am ready to bake, I am going to try your recipe and baking methods. Although now I see that I may not yield the same results, but it’s my first go, soooooo....what the heck...caution to the wind!

[@Kricket2020]

And I have plenty of good butter, doesn’t that hide a multitude of sins?

[@CulinaryExploration]

Haha! Very true!

[@DikobraZoo]

Awesome video. Thank you for the guidelines. One question. If the flour is not as high in protein as yours how do I change the recipe to achieve the same results. Thank you!

[@CulinaryExploration]

You'll need to decrease the amount of water to make the dough manageable but you wont be able to develop the same gluten structure unfortunately. It depends how low the protein content is. I am just finishing a video on a simple all purpose low protein flour bread, it isn't sourdough it's a bakers sandwich style loaf. Thanks for watching and following up!

[@Melaniefaris]

After watching this video over 50 times while making this bread, I decided to type out the directions to make it easier. Hope this helps someone! PS. This recipe is awesome!!! 247g water & 12 g sea salt combined in medium bowl until dissolved 128g starter (100% hydration) added to same bowl. Stir to combine 375g All Purpose flour added, and mixed by hand, clawing at sides until it becomes shaggy mass Cover bowl with plastic and let sit for 1-2 hours Scrape onto clean counter (no flour). Fold all 4 sides then turn and form into tight ball.*Use wet fingers if too sticky Put into bowl and cover with plastic wrap for 4-5 hours Using bowl scraper, scrape dough onto a clean counter and gently pull out into rectangle shape VERY gently, pull and fold over all 4 sides. Roll over so crease side is down on the counter, and let sit for 5 minutes Prepare banneton with lots of flour, ensuring all creases are coated. Flip your dough back over (crease up), and gently stretch it out to rectangle shape. Then roll/fold towards yourself to make a sausage shape to fit in banneton. Gently tuck and press with your fingers as you roll to form a seal. Liberally dust the top with flour, and use bench scraper to get flour underneath. Lift and place into banneton to let sit for 2 hours, or overnight in fridge, covered in plastic bag. Preheat oven to 482F. Add Dutch Oven and preheat Add flour to the top of dough, and swiftly turn the banneton on top of peel with parchment paper *if using. Brush off excess flour, and cut with lame desired shape/design. Gently lift parchment (if using) and place in Dutch Oven, cover and bake for 20 minutes Remove lid and reduce heat to 420F. Bake for additional 15-20 minutes

[@Danelly112]

Thank you

[@mecherobles9098]

Thanks so much!

[@pkh2833]

Thank you!

[@jessicaeiss2541]

thank you! So easy to cut and paste this :)

[@caMpBeIIA]

You are awesome, thank you!

[@GeorgeGlass298]

Finally a regular person's tutorial on sourdough. I never realized there were so many crazy people out there making sourdough. Suddenly people are taking their dough's temperature every 10 minutes, reading it a bedtime story and tucking it in bed at night before they spend 97 hours making one single loaf of bread. I had no idea the sourdough world was so exclusive and Looney.

[@Kayenne54]

Very confusing, actually. I could probably study an entire Robotics Engineering course, in the time it takes to make a loaf of bread, and understand it just about as much. Which is to say, hardly at all. Thank goodness for this channel and in particular, this video!

[@sunriseboy4837]

Do you not pray over your sourdough?! Dear God, I am petitioning the Holy Sourdough Church and have you excommunicated! When will you not appreciate that unless something is entirely incomprehensible and complicated, that the thing is not worth considering. After 20 tries, I'm still getting fat pancakes that look like Arnold Schwarzenegger had a hand in ruining my efforts. You have been warned...🤣🤣🤣🤣🤣🤣🤣🤣

[@1bubamara]

Ahahaha! 😂 true. Was about to make my first loaf and almost absolutely, 100% changed my mind after seeing all the expert videos (it seems like those are the only kind)-before reaching this channel. Thanks God, I can empty my Amazon basket and cancel my trip to all the churches and temples with my offerings. Thank you, Sourdough Gods, for bringing me to this channel. 🙂

[@Kayenne54]

@@sunriseboy4837 Prayer? Well, it was certainly under my breath that I said a lot of things...lol. Seriously considered buying spray on varnish and making a doorstop out of one my efforts. It would look pretty impressive, and be a nice weapon if required. Strangely, I think *some* of my issues are due to altitude. As "above sea level" by lots compared to when I tried making bread years ago. We used to be able to eat my bread. Now we all just stare at it. People pat my shoulder as they slink off...I've heard other family members advise against touching me...

[@1bubamara]

😂😂😂

[@coffeebot3000]

I’ve tried about half a dozen sourdough recipes, all ending up roy a rather flat loaf. This recipe is the least amount of work, and has given me fantastic results three times. Thanks so much!

[@CulinaryExploration]

Cheers coffeebot, pleased you are enjoying the recipe :)

[@jozefj.6567]

All the recipe information extracted and shortened: - Combine 247g water and 12g sea salt in a bowl until dissolved. - Stir in a 128g starter. - Add 375g all-purpose flour (high protein is the best) and mix by hand until it forms a shaggy mass. - Cover the bowl with plastic wrap and let it sit for 1-2 hours. - Scrape the dough onto a clean surface and fold all four sides into a tight ball. - Place the dough in a bowl, cover it with plastic wrap, and let it rest for 4-5 hours. - Shape the dough into a rectangle, then gently fold and roll it into a sausage shape to fit in a floured banneton. - Let the dough rest in the banneton for 2 hours, or overnight in the fridge. - Preheat the oven to 482F, add a Dutch oven, and dust the dough with flour. - Cut the dough with a lame and bake it in the Dutch oven for 20 minutes with the lid on. - Reduce the heat to 420F and bake for 15-20 minutes longer - with the lid off.

[@chikashiwagi3050]

Thx a lot 👍

[@lennabutterflystar]

You are a star!!!!! Thank you !!!! ❤

[@asmodeos666]

I love how all those hipsters on KZbin put on some super complicated recipes with spreadsheets and checklists warning you that you need to follow all of that otherwise the result won't be there, and that guy just gives an easy to follow recipe and the result is as good.

[@CulinaryExploration]

Really appreciated, cheers :)

[@itamarolmert3549]

I wouldn't say hipsters

[@briankean7888]

I think I know which "hipster" you were talking about! I wanted to punch him half way through the video. Then when he says that the a slice of bread was so "sustaining" and could be eaten for a meal. A) Does sustaining mean, "filling??????" and B) yes, a meal if I am squirrel or on an island waiting to be rescued...this made me feel better about the whole process again.

[@waynestanley6371]

Bread is a pretty simple product. People have been making it for thousands of years. You only need to understand what you need for a good loaf of bread and how to get it. Gluten structure and yeast growth are the main concerns. He shows you how to do it in a no nonsense way.

[@natubb]

Its not just hipster on KZbin haha is everywhere, why are there book written with so many different methods when you can just mix everything and just wait??? Please i need answers on this lol

[@FoxyFox9186]

Skips insane starter prep, crazy folds and lamination B.S. and still get's the same result. Bravo!

[@CulinaryExploration]

Really pleased you enjoyed the video. Thanks for watching :)

[@GaetanoPirulli]

That's so true! I've watched some videos full of fancy moves 😖

[@Vormulac1]

Very true, most sourdough videos involve 17 hours of arcane ritual - presumably to stop people wanting to make it themselves, so they have to spend £7 on an 'artisan' loaf instead.

[@dubbeh]

@@Vormulac1 yeah i bake for a living and this killed me, way to much folding and flouring bs lol

[@DANVIIL]

Proves good basics beat all the Voodoo.

[@marcelohenriquerenner5439]

I’ve spent my whole quarentene doing sour dough bread, FOLDING EVERY 20 MIN per 4 HOURS, then this recipe came and saved me!!! Thank you!!!!

[@SidewaysY]

Upper body workout was free, though!

[@edwardmar7116]

Hahaha i love i!

[@irenetsambounieris8963]

Love how simple this recipe is and how great the results are! Thank you so much!

[@alihho]

i felt like watching a documentary. no show, no arrogance, just doing the job as it's. thanks.

[@stevethea5250]

All round

[@phildubled9335]

Do you need a Benetton as proof forming or can one use other type of containers ?

[@cjkordon]

@@phildubled9335 I just laid a light t-shirt in a shallow bowl. Dusted it well with flour and covered the dough with overhanging material. Worked perfectly for me.

[@khanhlieu-nguyen1969]

Exactly it’s straight forward and informative. I’m new to sourdough, this is really encouraging me to keep going. I failed twice with other recipes.

[@alihho]

3years later I'm here again to do the best receipt ever (at least for me). Thanks again man🎉🎉🎉

[@JoshChristiane]

I have watched a LOT of bread baking videos (and made an enormous amount of bread myself over the last decade), and this is by far without a questionable doubt the best bread baking tutorial video ever made. It's simple, straight to the point/fast, gives you lots of nice shots of the exterior crust and interior crumb, and gives you the exact recipe information you need. It's just a no B.S. tutorial that hits every single mark perfectly, you're clearly a master baker. I should also mention the crumb structure is absolutely superb, better than 99% of recipes on KZbin for sourdough, and you do it in so many fewer steps than most people that are capable of that kind of open crumb structure. Absolutely genius.

[@CulinaryExploration]

Thanks for watching and for your feedback, I am very happy that you enjoyed the video so much. Your feedback is really appreciated, thank you!

[@Eckanaten]

Brilliant , been making sourdough for about 3 years and tried and read lots of sourdough books. In the early days we spend all day making our bread trying to follow the techniques that these guys have been using for years..... and when it doesn’t turn out like the picture in the book we get disappointed. This is a great and easy loaf to make, wish I’d tried it years ago. Thank you 👍

[@julie3838]

Culinary Exploration I really liked your video, it seems so much easier than 90% of the othe sourdough videos, I was just wondering if you would be willing to make a video on how to make your starter? I‘ve made one but I‘m pretty sure that it‘s not working...and since this video is so good explained I thought that it could maybe help a lot to see also how you make your starter. Thanks already for this amazing video!

[@CulinaryExploration]

Thank you, for your feedback! I am working on the starter video so please stay tuned :)

[@juanfelt]

Indeed it is!! Great video, great comment. Cheers from Buenos Aires, stay safe!

[@oranbilsen7035]

I followed this exactly and baked my first ever loaf. And it was stunning! You made it very simple, thanks (I've since done five more, so your recipe and approach work consistently). Many thanks!

[@Me-gg3sc]

Love your tutorial! So much easier to understand without all the confusion. :) I'm so new to this method of baking, still learning... Thank you for sharing!

[@joshuasabate2057]

Surely the best sourdough video out there! Simple yet still creates equally stunning results.

[@Lorenzo-ke2vr]

Amazing, straight and clean, I've been looking for something like this for a while! Can't wait to try!

[@CulinaryExploration]

Thanks for the feedback, pleased you enjoyed the video :)

[@WootTootZoot]

250 C is 485 F, I used 475 F then reduced to 425 F and it came out perfect. I also did a long ferment overnight. Also, in the USA, All Purpose flour is 10.5%, I use King Arthur organic bread flour that is 12.7 and it worked just fine.

[@reneehughes7860]

I use the same. It's reasonably priced and my bread comes out great. I like to overnight ferment in the fridge too.

[@SimpleSock]

This is by far the best sourdough video I've seen on KZbin. Concise and non-pretentious, just what I was looking for. Thanks!

[@SaharaRose48]

Oh my god! this bread is a master piece of art. well done.

[@thehappypear]

Great job well done such a good video!! You’ve inspired us to do a similar variation - will make sure to give you a shoutout 👍🏼😄

[@CulinaryExploration]

Cheers for the feedback guys, looking forward to seeing your recipe and vid. A shout out would be massively appreciated! Thanks guys. And by the way your kombucha was a big help when I was getting started with that fermentation! Hope your keeping safe and busy :)

[@lianloong1532]

This is my 2nd attempt, failed badly the first time. Can we wet our hands during shaping?

[@sevilayosman5397]

@@CulinaryExploration well👍done

[@brendaknorr8467]

I made the sourdough bread by his recipe and instructions and it absolutely was beautiful

[@stephane-alexisandrieux4635]

Best bread recipe ever! After hundreds of breads baked that turned out not bad, this bread here is fabulous. You eat it on its own! Thank you soooo much!

[@seajayhan]

Excellent crumb structure - air pockets big and even. Nice fermentation control. Masterpiece.

[@yohanawu7347]

This is probably the first video that give me courage to actually make sourdough bread. All previous videos achieve just making me even more intimidated to make sourdough. Thank you for a great video!

[@hrodebertst]

The most simple instructions that I have found has made me my first perfect loaf. Thank you!

[@CulinaryExploration]

Fantastic, pleased the video was helpful :)

[@kingashoka8664]

@@CulinaryExploration can I ask what flour you used to feed your starter with the 1:1:1 ratio? Is it wholewheat flour, bread flour or all purpose flour?

[@musicmastery1311]

This is exactly what we first timers need. Your words just tell us to drop all the doubts, all the questions, all the over thinking and jump straight into it. Will be baking my first one soon, and following your video. Thank yoi

[@melodycapehartmedina2264]

I love this bread its what my mom made but in a wood cook stove. You make it with such grace I enjoy watching your hands molding and shaping with no flour on your work surface. Great job!!

[@iainwallington474]

This was the best video I've seen period. I wish I had seen it weeks ago. Fantastic thank you so much.

[@CulinaryExploration]

Glad you enjoyed it!

[@nikkoong6451]

I've never commented on a youtube video before, but I just wanted to say that this came up on my recommended feed and I am so so impressed by the quality of this channel. You deserve a thousand times the viewership you currently have

[@CulinaryExploration]

Thank you very much for your feedback and taking the time to watch my video. It's good to know I am producing good quality and helpful content. Really appreciated :)

[@zeldasmith6154]

It's a gorgeous loaf. I had no idea how to achieve that structure. Amazing and you are so clear with your instructions and encouragement.

[@shellsbagam233]

Love the no nonsense explanation. I use this recipe all the time and my bread always comes out fantastic! Problem is I have to make two as my sister and her family love it too and want one everytime I make one. Thank you so much.

[@AniTakova]

Thank you for the amazing recipe! I didn't add, nor did I cut short whatsoever and I got the greatest bread I've ever done. Bravo! You got yourself a new subscriber.

[@CulinaryExploration]

Fantastic! Thank you for the feedback :)

[@momsdish]

Wow, this is so beatiful!

[@emilyg6764]

“Retains energy” is the BEST description I’ve ever heard!! Gosh I wish I had watched this video years ago when I first baked a loaf.

[@lilyfong8275]

Thank you so much! You make the instructions so easy!!! I did my ones today. 👏🏼👍🏻

[@alafyre]

Amazing. Thank you. I don’t have a Dutch oven yet so this option is PERFECT

[@CulinaryExploration]

Really pleased the video was helpful !!!!!

[@midlifechrisis8164]

Also I know this is totally random but I just saw Dutch ovens at Costco and they were like 2 for $74!!

[@bobbywyllie9486]

This video balances the delicate nuances of sourdough bread making while keeping the process simple and straightforward. I'm inspired!

[@CulinaryExploration]

Glad it was helpful!

[@TheSamya2005]

This video is so concise and clear... just finished following it to amazing results. Many thanks!

[@gothicqui]

Thank you for this amazingly clear and peace-giving video. Is there anything more beautiful than a mother baking bread for her children? My 7th loaf is in the oven as I write. Each time keeps getting easier and tastier. You have given my family the gift of home-baked bread and helped me achieve a lifelong dream! ❤🥖 ❤

[@millionotherpeople]

I love how you’ve made it easy to follow, no confusing terms, just as is.

[@CulinaryExploration]

Really appreciate you taking the time to feedback and i am pleased the video was useful for you :)

[@millionotherpeople]

Culinary Exploration I always get thrown off by other videos which keep using words like “autolyze” and “levain” etc, this one was straightforward and I can’t wait to try once my starter is ready

[@CulinaryExploration]

Awesome, let me know how you get on, tag me in a pic if you can and let me know if you have any questions. Happy baking :)

[@hasan1980hb]

Do you have the recipe for the starter is well please

[@hasan1980hb]

@@CulinaryExploration Where can I get the recipe for the starter please

[@ginovanwaeyenberghe8836]

Best recipe ever! Thank you! For years I'm trying to make a great sourdough bread, untill now it wasn't a big succes. Thank you! Greatings from Belgium.

[@CulinaryExploration]

Excellent news! I'm pleased you had success with the recipe! Stay tuned and if you need anything just let me know

[@abateel8171]

A simple recipe which yields superb results. Thank you!

[@emilytang1091]

Got one of the best oven springs I've ever seen with this recipe! The simplicity incredible. I had 12.7% protein bread flour (keen to try with a higher protein flour) with a shorter bulk and proof because my kitchen is warm. Definitely went by feel to determine how long the dough rested - there's a looot of leeway in this recipe, granted you do need some bread baking experience (tho I'm no expert) to suss out the proofing times to suit your room temp and flour type. Crumb was beautiful too, but mostly can't get over how simple and relatively hands-off this method is. Great video!

[@PatrickNelissen]

Thanks! One of the best I've ever seen. Especially the 2 ways of cooking. I don't use a DO and it's hard to get good info about temperatures, etc. Glad that you show both ways. Recently I placed lava rocks in a pan at the bottom of my oven and this (+ boiling water) gives a consistent temperature and nice oven spring.

[@CulinaryExploration]

Thanks for the feedback, really appreciated. Lava rocks are a great way to get steam in to the oven. I have used a heavy duty stainless steel chain coiled up and pre-heated in a baking tray, that works pretty well too. Cheers for watching and sending over your comments :)

[@pedromorallopez5978]

Finally it worked! This is the first bread (after 5 or 6) that I'm satisfied with! And no messy at all! THANK YOU

[@CulinaryExploration]

Great job!

[@victoriagutierrez62]

I have tried a few recipes before this one and wasn’t having much luck. My first attempt at this recipe and I got my first successful sourdough loaf!!! Super excited thank you so much.

[@cookwithchriss]

Thank you for your time to help us all 🙏🔥

[@PhatKath]

I have watched HUNDREDS of sourdough videos and this is the BEST one I have seen. Hands down the most informative and straight to the point. Thank YOU

[@CulinaryExploration]

Really appreciate your feedback, let me know how you get on if you follow my recipe, actually.. feel free to keep me up to date with your baking! Stay tuned :)

[@PhatKath]

So I tried your recipe today, and I still found the dough to be too wet. I’m gonna say that even though you said not to add flour, I still added a 1/4 cup more of flour and it was too wet, not sticky. Could it be coz I’m in a humid country (Philippines?). I couldn’t even shape it. I just plopped it into my Dutch oven. It tasted really good, but I REALLY was aiming for the professional finished look of it.

[@barbara9876543211]

I LOVE this recipe! Thank you so much! I was always so scared of sourdough, especially after watching those videos with super complicated recipes. One day I decided to try, I followed your instructions and results were just amazing. Now I'm making this bread every weekend! Please add more such fantastic recipes. Maybe some easy recipes with whole meal/rye flour?

[@gretavains8707]

Yes I am scared. Looks complicated. But, all the reviews are absolutely fantastic! I may have courage to try this.

[@benmjt]

Probably the best pound-for-pound sourdough video i've found on YT. No BS or waffle and straightforward techniques showing great results, thank you!

[@CulinaryExploration]

Really appreciated. Thank you

[@markeetaroane3]

Omg. I am elated!! I tried this and not only did I get the perfect ear, the bread was beautiful and tasted great. Thank you so much

[@wimpergs635]

Man Not only was that a great loaf... this was a great watch. I got 2 years of youtube sourdough bread videos experience.. :D But this is the first one I liked and subscribed right away. No twaddle, straight to the point. How it should be. Thx man keep going

[@CulinaryExploration]

@Murat Güner - thanks man, really pleased you enjoyed the video. Thanks for watching and stay tuned :)

[@txcavu]

Learned more with this video than 3 years in San Francisco. Thank you!

[@CulinaryExploration]

Glad it was helpful!

[@renatomillorm]

Finally, I found a not complicated video for the sourdough bread after looking at so many other videos. I feel confident to bake my bread :D Thank you so much!

[@ocinareid1863]

Q

[@durarara911]

I like how you cut to the chase! I did make sourdough bread before a couple of times, but I was watching other youtubers who were adding LOTS AND LOTS of other instructions and steps that I now know are unnecessary. I'm definitely giving this a go! Bread looks amazing.

[@alafyre]

I have been trying to make sourdough look like this since April. What really took me over the edge was buying a kitchen scale, getting a bench scraper, and cutting the air escape deeper then I thought necessary. I’m so happy right now. Great instructional video!

[@CulinaryExploration]

Really pleased the video was helpful :)

[@smilecuzilikepie]

I made my first ever loaf of sourdough bread following this video, and it turned out great!!! Could’ve risen a bit more but the crumb was fantastic. Tasted absolutely superb! Thank you so much for the video.

[@CulinaryExploration]

Appreciate the feedback, cheers and stay tuned :)

[@mandingosaurus3553]

Thank you for giving us the knowledge on how to bake without the stone, also, beautifully done and clearly explained.

[@myjeepzia]

Beautiful, look at the wonderful air pockets wow ! Professionalism at its best, thanks 👍

[@martinmarha8782]

After days of searchg, finally found some easy and well explained bread recipe. Thank you 👍

[@CulinaryExploration]

I'm pleased you enjoyed the video and hope the recipe is useful. If you do follow it please let me know how you get on. Thanks for watching :)

[@hleonardo87]

Martin Havrisko u

[@andonakis5741]

Perfect! Finally a video that doesn't sound like a science project!!

[@haroldgrindl3697]

Have been baking with conventional knead method for a long time, including sourdough, but this is a game changer. I've made two loaves now, and both came out perfectly. Thanks for fantastic, professional grade recipe

[@pj9290]

Just want to thank you. I have been making bread for about a year or so. I have watched so many professionals bake bread. It's been pretty good but not consistent. This technique and recipe are so easy and seem to work everytime to make an outstanding loaf. Thanks again.

[@reneecolaco7900]

my first try at sourdough was a big fail and I was disheartened but the simplicity of this and how you’ve explained it makes me really want to keep trying

[@CulinaryExploration]

That's great to hear. Sourdough, like anything, takes some practice, stick with it :)

[@jogapodavokadem8358]

Ive just cut a slice ... and it is the best bread I’ve ever made. Thanks a million for this recipe and clear instructions! It took 24h, yes, but so worth it.

[@CulinaryExploration]

Glad you liked it!!

[@Noor-jw2tn]

Gobbled up in 5 minutes 😢

[@alhambra119]

so simple yet beautiful bread , you are the true master!!

[@murtazanormanbhoy5756]

very clear and specific instructions. Thank you for this wonderful recipe. was looking for a good sour dough recipe for a long time and this is the best i found. Thanks for this.

[@engelbeer]

I'm learning diferent recipes for bread and I'm going to try this sourdough, it looks so easy for people like me, who doesn't own fancy cookware. Cheers from Chile

[@valentinapino4457]

Te funcionó?

[@engelbeer]

@@valentinapino4457 sí, quedó pulento. He ido perfeccionando la técnica y ya siempre me quedan bien, sobretodo siguiendo esta receta que es super fácil. Saludos

[@valentinapino4457]

Buenaaa, yo estoy haciendo hace años una muy pajera y ya no tengo mucho tiempo por la pega, gracias por responder!

[@markthompson5115]

Thank you...thank you...thank you! You took the ego and the complexity out of the process and focused on teaching us how to produce something simply delicious. This is a real confidence builder and as you said, once you mastered the fundamentals, "the sky's the limit!" Greetings from Seattle.

[@CulinaryExploration]

Cheers and happy baking 💥

[@Nadine----]

The best receipt and explanation. Thank you

[@bellyfulochelly4222]

Thank you!!! This is the only way I've ever been able to make sourdough, and the results are amazingly delicious!

[@ianbeckett2427]

This looks like a great recipe. I like that it's a bit shorter than the process I normally follow and will get a baked loaf in the one day. Will give this a try next time. Thanks for talking about about the actual protein level of the flour. Most of my flours don't have it on the packet so that might explain some of the variation I get in baking. You have a new subscriber.

[@CulinaryExploration]

Really pleased you enjoyed the video and found the comments regarding protein content helpful. Thanks for subscribing :)

[@zanea6820]

Best video ive seen about sourdough bread on youtube. Straight to the point, fast editing, fast talking and no long explanation, better than all those bs 30 min long videos out there. Keep doing the good job

[@danlewis7059]

I made this Friday. I have never made sourdough before, used a new starter. While I thought it was a little too wet, it turned out really well. I was surprised and it tased so good. Thank you for the video.

[@ineshernandez5939]

I just got a bread starter today from a friend. I have been wanting to learn to do sour dough bread & seen lots of videos but I like yours as it's simplified

[@Al.Brady.]

Mate absolutely cracking video!🤘🔥 That bread tho! 😍

[@CulinaryExploration]

Cheers buddy. I bake this about three times a week for home and love it's simplicity, cheers for watching!

[@humera121]

Your method your explanation everything was so good. I felt like having a piece of that bread of yours em em yum yum. Can you give a simple recipe of how to make a starter? I want to do it your way.

[@CulinaryExploration]

Thanks for watching and for your feedback. I hope to have a starter video out towards the end of April, stay tuned :)

[@DianaMoon11428]

Thank you so much for this - I've been so daunted & confused by sourdough. You demystified the process. Just enough info. I love knowing *why* I'm being directed to do this or that. Thanks again!

[@nsmdr1]

Your good clear instructions makes this easy. Thanks

[@evolutionofsoul6497]

I’ve made 3 loaves using your method and they came out beautiful!! Been watching a lot of videos lately to get the hang of sourdough making since yeast has gone into short supply. Like a gentleman commented previously, your instruction and method is brilliantly easy to follow with no fuss. Thank you for sharing 💖💖💖

[@CulinaryExploration]

Really happy the video was useful for you :)

[@hawkspace]

What kind of flour did you use?

[@marinabowe2003]

@@CulinaryExploration please confirm size of the proofing basket

[@helenachase5627]

I have finally found the recipe for success ! Thank you so much... Could this method be practical for bulk baking ; as in say 10 to 20 loaves ? Or for baguette ?

[@kellys405]

I’m so glad I found this channel. Other’s purposefully make it complicated and I’ve shy away from trying. I am day 15 of my starter and getting bubbles but not a lot rise for the moment. Was told to keep at it.

[@snehav11]

Thank you so much!! The easiest technique and quick steps. I was specifically wanting to find how to make if you have just basic oven stuff and it came out great the first time itself! The neighbors loved it too❤️However i realized the flour on the parchment burns also got some tiny parts of the bread having parchment stuck on it. I will flip the bread out of the parchment before it cools next time!

[@jennasmith8062]

made my first ever sourdough loaf with the helpful and simple guidance of this video :) it came out perfect and the crumb was amazing!! and no stretch and folds or crazy hard techniques!! couldnt have done it without your help :)

[@CulinaryExploration]

Fantastic, great start to my Sunday, pleased the video was helpful :)

[@AmyRhubarb]

After watching what seemed like countless videos on "easy sourdough bread", I kept coming back to this one. I agree with what others have already said - clear, easy to follow instructions with great visuals, and I got a fabulous loaf of sourdough with dinner tonight. Thank you so much!

[@CulinaryExploration]

I am really pleased to hear that :) Glad you enjoyed the video, don't forget to tag me if you have instagram @culinary_exploration Happy baking @AmyRhubarb

[@beaurearden4826]

Thank you so much for this video!! I have watched it so many times. Having my first go at it today

[@mariaaroutsidis9887]

Yours is the first one I have watched that actually worked and it’s so simple, thank you thank you thank you

[@nakleh]

My bake with your recipe was a HUGE SUCCESS! The loaf came out perfect. I followed your recipe exactly, and it came out so good. SO much easier than hours of stretch and folds and unnecessary steps. I wish I could show you the finished product, it's gorgeous, and delicious. This is now my go-to sourdough recipe. THANK YOU!

[@CulinaryExploration]

Awesome, pleased you enjoyed the vid and recipe :)

[@BLR1GBattlemaster]

I do a lot of sourdoughs, and I loved your video. Nearly everything was spot on. However, what I usually recommend for people shaping / kneading on the counter is rather than adding flour (which I totally agree with you), wet the surface and your hands with water instead. It prevents the dough from sticking, and you're not changing the hydration of the dough since you'll be adding flour back in at the end when you flour the dough ball and proofing basket.

[@CulinaryExploration]

I use a water spray for higher hydrations to make it easier. I find with this recipe I like the degree os stickiness and find it helpful and nice to work with. But yes, if it's easier then of course a dab of water helps! Really appreciate your feedback and the time you took to watch the video! Thank you :)

[@didee5706]

I can't step away from my laptop! Watching for hours now, great informative helpful tips and trick for this new girl just starting out with sourdough baking. Thank you!!

[@CulinaryExploration]

Awesome! Keep me posted in your progress!

[@christopherhood9241]

made my first loaf over the weekend, i was amazed - it worked & tasted awesome. thank you.

[@CulinaryExploration]

My pleasure 😊

[@dantmanish]

Hi, Great ,simple,, recipe, going to try this tomorrow morning,, my breads usually don't spring,, going to see if this works ,,Thanks

[@CulinaryExploration]

Awesome, let me know how you get on!

[@sareyaziyor]

Hello. How was your bread? ☺️

[@lucaenglishteacher4059]

I’ve followed this recipe time and time again and the results have always been excellent. Thank you! May I add that, on a couple of occasions, I left the dough rest in the fridge overnight to bake the day after its preparation for baking and the result was equally good. I even gave some to my neighbour who was well impressed 😬

[@darrenlukas]

Hi, was thinking of leaving the dough in the fridge too. In which state did you put it in the fridge? Was it on the final proof on the proofing basket? Thanks!

[@cmulford11]

I was also wondering this!

[@betspath]

I think he said after preparing for bake, so that would be after it has risen during that 5 1/2 hours, shaped, and placed in basket? I hope he answers as I started too late today.

[@carolinesykes3636]

At what point did you put it in the fridge ?

[@lucaenglishteacher4059]

@@carolinesykes3636 the evening before using it :)

[@gaianeg7927]

Wow! Simple, easy and fast. Thank you

[@shoshashosha9257]

I have so enjoyed making this bread. Thank you for the lesson and recipe!

[@jngreenb]

Thank you so much, I find this video is so helpful. You gonna go a long way and wishing you more and more subscriber. 😁👏

[@CulinaryExploration]

Thank you for your feedback and taking the time to watch my videos :) Please do let me know if you have any questions. Stay tuned :)

[@jngreenb]

@@CulinaryExploration would be nice if we can follow you on twitter or social media then people can send you a picture that they bake from your recipe as I am making your English sourdough muffins recipe. Thanks for that too 👍

[@tonygoshive785]

I am glad your video popped up on my feed, this looks amazing. I am shocked how it turned out with just all purpose flour. May I ask why without braking stone do you need to mist it with water?

[@mahaaltayyar5213]

اشكر دقتك في وصف الطريقة وتبسيط المعلومة اتمنى لك المزيد من النجاح .

[@debbieschultz2945]

I’ve been using the same recipe for many loaves! Thought I’d try a different one and chose yours! Came out perfect! I don’t think I want to try any others from now on 😊

[@philipcompany]

Just want to say a huge thank you for the clear and concise recipe. I've tried several different sourdough recipes over the past few months and by far yours is the best with easy to follow steps. I was having a constant issue with sticky dough and being unable to proof or shape it correctly, no matter what recipe I followed. I always put it down to my lack of experience or an inactive starter, but as soon as I saw your video I found out it was nothing other than the low protein level in the flour I was using. Unfortunately at this point in time flour is quite sparse in supermarkets, especially high protein flours, so I had to stick with what was available. Just thought I'd share what worked for me since there are probably other people that have only access to low protein content flower right now. The protein content of my flour was 11%, highest I could get. So after seeing your recommendation I reduced water content down to 200g which produced a consistent easy to work with dough. Then I used a dutch oven instead of a cloche for baking and the bread turned out delicious. Just fed the starter to do it all again tomorrow! Thanks a million!

[@CulinaryExploration]

Fantastic, pleased you gained some knowledge from the video and I am pleased you were able to adapt it to suit the ingredients you had available. Lastly, thank you for sharing your adaptations :)

[@Murlockingqc]

When do you use your starter and what did you feed it James?

[@christianebressan2887]

I made this recipe and loved it. The bread was beautiful and very tasty. I used flour with 7% protein because here in Brazil the flours we have in the markets are low in protein. I made a recipe with a flour of 5% protein and the other with 7%. Result: the first bread grew a lot and became much lighter, the second bread was tastier with more alveoli but did not grow. PS: I forgot the first bread out of the fridge for 12 hours, maybe that's why it didn't grow during cooking.Thanks for recipe.

[@CulinaryExploration]

Excellent! Sounds like the bread was great! Thanks for the feedback. It sounds like the difference in proofing times contributed to the different loaves. i would try to replicate the process for the better loaf! :)

[@ChefKakaGomes]

Here in Brazil you have to take a better look. Here protein isnt discribed in "%" at the facts. It's 7g for each 50, that means 14% 😉. Problably you had some Venturelli, Globo or Rosa Branca flour, I guess? Good ones...

[@thehealthycampers5693]

YES!! Love this recipe. Being NEW to the sourdough world I had NO clue how involved this is. I made three loaves and was stressed each time between stretch and folds, coil and folds, temperature taking, setting my timer, ensuring I was home to address each step and so on. This recipe is a life saver! It came out ever better than my first 3 loaves. I think this will be my go-to from now on.