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

[@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 :)

[@MrsFluFlee]

Same!

[@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!

[@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!

[@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!

[@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 :)

[@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!

[@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!

[@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 :)

[@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

[@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

[@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.

[@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.

[@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

[@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! ❤🥖 ❤

[@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

[@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 💥

[@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 :)

[@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.

[@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 :)

[@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.

[@tranquilxnotienequeserperfecto]

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

[@ishbelcoulter8681]

arent those spreadsheets just for making the starter??

[@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.

[@joshuasabate2057]

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

[@athomewithroma]

Greetings from Los Angeles. Thank you SO MUCH for this recipe. I tried making Joshua Weissman's bread. So complicated and it turned out so dense. I tried a few others who have millions of followers, and the same turnout. Then I stumbled upon your page and OMG YOU are a game changer. The loaf was outstanding. I had 2 pieces for dinner! The oohs and ahs from my family as we sat around stuffing our faces with your glorious bread. I can't thank you enough for a much more simplistic way to make bread. So excited that I finally did it tonight thanks to YOU! Also, thank you for explaining the protein content. I was using a flour at 11.7% before, and today I used a 13% and boy, what a difference it made. I can't wait to try all of your recipes. You are the REAL DEAL! Keep your recipes coming. Very excited to be following you!

[@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🎉🎉🎉

[@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.

[@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

[@pitamarines9622]

I have tried a dozen recipes, got tips from groups, and only had 1 loaf that was ok... but none came out right. It was later than I thought when I started this morning... so it had to go in the fridge so I could go to work... it's late, and it's still in the oven but already looks and smells amazing. Finally.... I a technique I can use! THANK YOU!!!

[@CulinaryExploration]

Cheers for the feedback :)

[@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 :)

[@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 :)

[@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

[@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.

[@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 :)

[@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 😢

[@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 :)

[@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.

[@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 :)

[@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 :)

[@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?

[@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.

[@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 :)

[@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 !!!! ❤

[@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

[@nbrewing1928]

That's a good recipe, easy and replicable by beginners. Other youtubers should learn and understand that they don't need to overcomplicate things just to make them look "interesting". I'm a baker myself but still i like to watch videos and try to learn new things and processes. This is the most basic and understandable bread video out here

[@irenetsambounieris8963]

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

[@martinmarha]

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!!

[@dreamingofsuger]

I've made 10 different sourdough recipes and this was the only one that worked for me!!! My loaf came out beautiful and airy. Thank you so much for sharing this recipe ♥If this helps anyone: my flour was the pizza/bread flour from costco and the protein percentage was 12.5% protein.

[@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!!

[@nicolececere6289]

Thank you for this highly informative video. Any recommendations for working without a banneton or proof basket? Greatly appreciate your help!

[@CulinaryExploration]

Thanks for your question. Yes you can bake without a basket. You can use a bowl and cloth to replicate the basket. Choose a bowl that will work size wise, nothing too big. Use a clean tea towel that will fit inside. Lightly flour the tea towel and gently rub the flour into the weave. Gently lay the cloth in the bowl and neatly minimise the amount of creases. Liberally flour the cloth again and use in the same way as a basket. Hope this helps :)

[@kathrynlefevre6264]

It might be helpful to have both oven temperatures and length of time at each heating posted in with the basic instructions at the pinned comment. It’s been so fun and the bread is fabulous, but just as a reminder for the baker, the cook time and temperature would have been helpful at a glance.

[@StuartDLehr]

When would you add honey for a sweeter taste

[@esalenchik]

Stuart D. Lehr In with the initial autolyse

[@David-AUS-CH]

Hi there. This recipe worked well for me after getting my starter properly fed and growing. Great video and blog, by the way. Now, I’m excited to try your seeded sourdough using my rye flour starter. Cheers!

[@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? ☺️

[@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!

[@txcavu]

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

[@CulinaryExploration]

Glad it was helpful!

[@cz8587]

Thank you SO MUCH for this recipe. I tried it yesterday and it was the FIRST loaf of sourdough bread I made that rose and wasn't a total "frisbee" when it was done. As a novice baker, I needed a lower hydration dough to work with and this fit the bill! Shaping was so much easier for me! I have made several other loaves using different recipes and this has been the only one that worked and didn't totally frustrate me. THANK YOU! I have another loaf proofing right now!

[@CulinaryExploration]

That's great news! Enjoy the sourdough baking, pleased the recipe was useful :)

[@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 :)

[@briankean7888]

No extra "look at me I know everything about bread" nonsense....just telling it like it is. Great video. Used another before this and it was so convoluted that I had to keep rewinding and rewinding to figure out what the hell was going on! It felt like a "Lost" episode! Thanks man! Will be baking on Friday according to this.

[@CulinaryExploration]

Awesome! Thank you!

[@jonnifjader]

Agree! No "home-kitchen, baking professional" from the states, cradeling and folding forever. This video gave me confidence to try again - because I would love to make my own "artisane bread". Big Thanks! Greetings from Sweden 😀

[@bistie100]

I have watch 2000 videos for bread i fix bread 6 years the only thing i will say is congutulations man!

[@CulinaryExploration]

Really appreciate your feedback! Thanks man :)

[@morganyudell8928]

This is my favorite recipe for your no knead bread. Despite having to readjust the water to flour ratio every so often because I live in south Florida the breads always come out good. Thank you!

[@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 :)

[@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?

[@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!

[@nibalalawadi4399]

Thanks... you, practically, saved me :)

[@CulinaryExploration]

That's awesome, I'm pleased I could help out. Thank yo very much for the Super Thanks :)

[@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 :)

[@sehzadhussain9519]

Hey dear Great simplified recipe Please tell me about the starter? How do you make it ? Thanks and 👍👍👍👍

[@CulinaryExploration]

Video on the starter coming, hopefully during April, thanks for watching and stay tuned :)

[@keithdunnvideos]

I've been baking sourdough for four months now and this without question has distilled it down to something really straight forward. BRAVO! I am trying it today so check out the results. One question I have is regarding the working surface. You were able to move the dough around on your cutting board with some ease. I was able to form the ball of dough but with a little difficulty as it really stuck to my cutting board. This dough isn't especially wet but I've never tried to work on an completely unfloured surface. Do I refinish my cutting board? Re-treat it? Replace it? Thoughts? ... and thanks for the video!

[@CulinaryExploration]

Thanks for your feedback. Your dough may have been more sticky if you had a lower protein content in your flour, and this will change the result a little too. The surface that I'm using is actually a wood effect top, although will be swapped for a natural board when I've found the right one. All you need is a finished surface. Practice working without flour and you will get hooked. If you find it's a bit sticky you can mist the surface and your hands lightly with a spray bottle of water. Hope this helps :)

[@HeatherDOYLE-y4m]

I have just started making sourdough and after several failures I watched this video and had success. So simply presented. Thank you

[@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 ?

[@stinkyunicornsoaplab6714]

Love that airy crumbs and crunchy sound when you cut the breads!!! And your accent is pretty cool, probably a British with a more American like accent?! ( Because you are more understandable to me than other British movie characters. Hahaha! ) Just a wild guess, English is my second language.

[@CulinaryExploration]

Pleased you enjoyed the video. I love the sound of a sourdough crust! I'm English but have lived in different countries which may mean I have a bit more of an international British accent lol. I am not really sure! Really pleased you could understand me :)

[@alexfigueroa4594]

I love this recipe! It’s let me finally make an actually tasty springy sourdough loaf. Thanks so much for this! My only issue is I would like it to yield a bigger loaf. Would one just increase the ingredients by 1/2 or 1 and bake a little longer?

[@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

[@tf2307]

Thank you for the video, going to try this method next time I make sourdough! As I am still a newbie in sourdough baking, may I ask how the sourdough can still come out so perfect without many folds/ coil folds? If I did an overnight proof in the fridge would it improve the flavour? Thank you!! :)

[@CulinaryExploration]

Hi there, this process is really just to demonstrate how easy sourdough can be in its most simplest form. Of course you can proof overnight in the fridge! :)

[@SaharaRose48]

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

[@wholeNwon]

So great to see that, unlike many other "bakers", you do not burn your bread.

[@BlackBelgianDog]

So glad I found this recipe and channel! I tried to cut corners and bake sourdough in bread maker which didn't work. Today I baked third bread with this recipe, minimal work and with little tuning third one is right to my taste. I use 8 liters stainless steel kettle with thick bottom in oven, first 25 mins with lid and 2 ice cubes, then 15 mins without the lid and 220C temp whole time. I get soft, great tasting bread with just right amount of crust with this baking method. Now I have to start testing other recipes of the channel. Thanks, @Culinary Exploration !

[@CulinaryExploration]

I'm really pleased this method worked well for you. Happy baking ad keep me posted :)

[@cfiore88]

This has been my goto for most of 2020. The best sourdough loaves I've ever made were because of this recipe/technique.

[@CulinaryExploration]

That is awesome. I am very pleased about that and cheers for letting me know how you got on!

[@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 👍

[@deanewoods8119]

This turned out amazing even though I had to make it wait in the refrig. overnight. Are there any special tricks/instructions for doubling this recipe?

[@sireenelayan5092]

There is nothing wrong with the recipe the same as every single recipe, try and add mor flour it needs practice.

[@Luvscience069]

Thanks!

[@CulinaryExploration]

Cheers for the Super Thanks Surya!

[@suyemon]

Could you explain the 1/1/1 ratio you had for feeding the starter? I’d like to try 100% hydration as you mentioned, and need to know the measurements for how much starter, water and flour you used for the feeding:)

[@CulinaryExploration]

Thanks for watching the video. I feed my stater as follows: 1 part starter to 1 part water to 1 part flour (normally white, good quality) If my starter is a bit tired I substitute 30% of the white flour for wholemeal when I feed it (for a couple of feeds) I hope this helps and a starter video will be out in the coming month. :)

[@zigmonda]

What is astarter?

[@almightyz125]

@@zigmonda yeast

[@StompDeni42]

It is so refreshing to see a recipe that's so simple at least in the beginning!!! Thank you!

[@mcgrathnosila]

Hello, love this method for sourdough, I’m in the middle of making a loaf right now. However, I have a question. You say in your video that you can use ‘plain’ flour, but then in your blog below you say that the flour used must have a protein level of 13.2 or more. In the UK it says on the side of my Homepride Plain Flour that the level of protein is 9.73. The only flours I have In my house, with high protein, are traditionally what we call ‘bread flour’. Is all purpose plain flour different?

[@twistedpix76]

I wondered this myself, it’s very misleading and hasn’t been clarified as to why there’s such a startling anomaly, which is very disappointing!

[@88sdk]

Thank you, turned out great, I added a tablespoon of physillum husk and 1/2 a teaspoon of black pepper to enhance the flavour. Baked it in a loaf pan in the upper section of split oven for 1/2 hour at 380 deg C. Gave excellent results. Nice and airy structure, would have loved to share a photo, but grateful for this recipe. 🙏

[@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!

[@momsdish]

Wow, this is so beatiful!

[@philipnewland6489]

Yep like everyone else, I’m hanging on the wire for the starter 🙏🏻

[@CulinaryExploration]

Top stuff, understood :)

[@philipnewland6489]

Culinary Exploration Top man, and thanks for posting this kind of clever, imaginative stuff to keep us busy during times like these! Peace ✌🏻

[@CulinaryExploration]

All good and hope you are keeping safe :)

[@jonathanbae1000]

Holy crumb, Batman! I have tried various recipes found on KZbin from the well-known KZbinrs, but following your recipe and instructions gave me the oven spring and ear that had been eluding me all this time! Thank you!

[@CulinaryExploration]

That's great, really pleased the recipe helped out and you achieved the ear :) - thanks also for the feedback, really appreciated

[@_pronounced_]

would love the recipe for starter

[@CulinaryExploration]

That's on it's way, hopefully towards the end of this month! Thanks for watching and stay tuned!

[@tomekmichalski678]

great idea :)

[@CulinaryExploration]

@Tomek Michalski - thanks for watching :)

[@cydt4ever]

Hi! my bread got stuck to the dutch oven that I used, did I miss anything? should I add something to the pot?

[@CulinaryExploration]

Hey there. I don't bake with a dutch oven however I have seen people lowering their bread into their dutch oven using non stick baking paper. That way they can gentle lower the bread in and the paper underneath the dough should stop it sticking. Please note I haven't tried this method, I hope this helps and let me know how you get on :)

[@bonapolone]

Carolina Navas Hi Carolina, I made mine in a Dutch oven (Le Creuset) yesterday. I cut a piece of parchment (round the size of the loaf with arms to hang out and pull out the bread. It worked perfectly with the parchment. Good luck!

[@stinkdyr301]

Sprinkle a little cornmeal on the bottom of the hot Dutchy...keeps dough from sticking. Works great. That is why pizza shops use it also.

[@wendybrown9018]

I am trying this recipe at the moment, but am struggling with the stickiness of the dough. I have followed the recipe exactly and when I turn the dough out the first time, it is so sticky I can't do the folding, it just sticks to the bench and to my hands. What am i doing wrong?

[@belis35]

Same problem

[@belis35]

Ok, it’s in the note, you need to use a flour with 13% protein content. I made the same mistake but that should have been in the video...

[@CulinaryExploration]

Apologies if that was missed, I did my best to make it clear int he pinned note and description

[@CulinaryExploration]

Hi there, the stickiness could with be down to the protein of the flour, I am using an all purpose flour with a protein content of 13.2% (see description and pinned comment). If you use something lower then you could reduce the water content slightly but you may not build up such a strong gluten network. Or, if you are working in hot / humid conditions it could be down to that. then you would need to use the fridge to extend and lower the proof.

[@ingridgillette5573]

I use a spray bottle of water on hands, counter and top of dough. Works great!

[@mattmallecoccio8378]

I never realized that flour is a non stick agent and that's why you don't use any flour to shape the sourdough! I just found that out not too long ago. I appreciate KZbin bakers like you wouldn't believe. You masters of your craft are making for darn sure that others of us can make the best bread of our lives. God bless

[@danusiabeatz]

1) if I want to add seeds to this loaf, should I do it in the first stage when you out everything in the bowl or fold it in when you make it into a ball the first time? 2) for all the recipes with kneading does that make the sourdough better?

[@CulinaryExploration]

Thanks for watching and your questions. I've never made this recipe with seeds, if I was going to I would add them at the first mix stage. Just remember they will suck a little moisture out of the dough so you may eed to play with the hydration a little. I have never done a side by side comparison using the same recipe, one kneaded and the other not, so wouldn't be fair to comment. What I can say is that this produces an excellent sourdough load with a great structure and superb flavour. Just a note: I am not using a speciality / organic bread flour. It's an all purpose flour but it does have a high protein content at 13.2%.

[@meadowsingers]

Something about the cadence and tambor of his voice makes me feel like I'm watching a fútbol match. I was just waiting for him to say GOOOOOOOOOOOOLDEN BROWN!!!!!!! when he took the bread out of the oven. Beautiful loaves btw.

[@CulinaryExploration]

LOL, that put a smile on my face this morning :)

[@meadowsingers]

@@CulinaryExploration Hehe, good! I have just made my first sourdough loaves this week, and it was a great help to watch how you shaped your loaves. Thanks for the great video, and riveting play by play!

[@anniekossoff5794]

WHEN you say 100% hydration does that mean adding the same grams of water and flour as your starter to your starter? Thanks. Annie

[@CulinaryExploration]

Yes it does!

[@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

[@UPStudioSRO]

Today I tried it. But it was a totally disaster :( It was only sticky, not "strong". I do not use any extra flour, but I wasn´t able to did any shape. Also in owen it immediately "floods" to 1cm high "mass" :(

[@danielhedberg3111]

I love this recipe. However, the highest protein content I can find is 12%, could some added stretch and fold compensate for this and make the bread even better? Thank you very much for this.

[@CulinaryExploration]

Hey there, you could try. Although I would reduce the water content a little. Obviously this was designed with a high protein flour in mind but do let me know how you get on :)

[@danielhedberg3111]

Ok thanks. Yes I will do some experiments with that and get back. Right now I have a dough in the fridge with your recipe and one stretch and fold added.

[@hazzamarazza]

Culinary Exploration just wondering how much would you reduce the water by? I tried the recipe 3 times and once it worked the other times it was extremely sticky and flubber like. Nice video thanks

[@MandyFilet]

@@danielhedberg3111 What are your findings so far? :) I'm going to attempt this bread with a 12% protein flour as well.

[@sliewood]

I have my buckwheat starter bubbling away nicely... Now. How would you like to do another vid for us coeliacs please?😁

[@CulinaryExploration]

I will certainly add it to my list for future videos, please you enjoyed this vid and thanks for the feedback :)