EASY SOURDOUGH BREAD RECIPE | TARTINE BASIC COUNTRY BREAD

In this video, I show you how to make Tartine Bakery's Basic Country Bread. It's an easy recipe for sourdough bread that anyone can follow to make delicious loaves at home!
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INGREDIENTS YOU'LL NEED
LEVAIN
50g Mature Sourdough Starter (~1/4 Cup)
40g Whole Wheat Flour (~1/3 Cup)
40g White Flour (bread flour or all-purpose) (~1/3 Cup)
80g Room Temperature Water (~1/3 Cup)
REMAINING DOUGH
900g Unbleached Bread Flour (~7.5 Cups)
100g Whole Wheat Flour (~0.8 Cups)
750g Room Temperature Water (700g initially + 50g added after autolyse) (~3 1/8 Cups Total)
20g Kosher Salt (~3 1/3 tsp) (VOLUME CAN VARY DEPENDING ON TYPE OF SALT USED)
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ADDITIONAL RESOURCES
Tartine Bread Book: amzn.to/3ee1bat
More information about baker's percentages: • Baker's Percentage
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How to Get a Better Oven Spring: • 5 WAYS TO GET A BETTER...
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SOURDOUGH BAKING EQUIPMENT
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RECOMMENDED SOURDOUGH BOOKS
Tartine Bread: amzn.to/3ee1bat
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[@brettallenthomas]

BEST SOURDOUGH RECIPE... I baked two of the best sourdough loaves ever on my first try with this recipe. I've tried lots of recipes and techniques, often with mixed results (often a lack of rise and oven spring), but this one really was far and away the best..

[@MagdalenaShakti]

I would like to make a half recipe, due to a tiny oven, a tiny fridge, in a tiny house, haha! Any tips??

[@brettallenthomas]

I wrote out my version of the recipe based on the the video... Here is a Google doc's link.. docs.google.com/document/d/1-uFAwDcGqJUjzstYYHPLgRkqP7xuKWjwfCZK8BJQqXc/edit?usp=drivesdk

[@MagdalenaShakti]

Right??!! I am just going to tweak it!

[@brettallenthomas]

@@MagdalenaShakti you should be able to just cut the ingredients in half and be fine.

[@pablosanju]

Brett Thomas the results looks amazing, i’m on it right now! But i dont get the bulk time fermentation clear crom the video. Is there any? Or is just the 2,5h within the fold periods on 25 minutes? I heard about 2,5h but dont know when. Thanks!

[@charlescresap4451]

I teach Chad Robertson's Tartine method sourdough at a local university. I have developed a very simple process, no weighing or thermometers, just measuring cups, spoons and time I provide a great starter which originally came from the Boudin Bakery in San Fransisco. It was given to an 8 year old baker during her visit to the bakery. To 1/2 cup of start I add 2 cups room temp water, stir and add 4 cups of bread flour or 1 cup whole wheat flour and 3 cups bread flour. Then the 3 hour tartine stretch and fold. This is divided into 2 loaves, shaped, put into bannetons, plastic bags and the refrigerator for 8-12 hours. Then a major change. The loaves go from the refrigerator into a 7" diameter stainless steel dog water bowl from $Tree that is $1.25. I use 4 bowls, 2 to hold the loaves and 2 as top covers. This cooks at 475F for 20 minutes, is uncovered for about 10 minutes until the desired color is reached. This is simple and cheap. The students each get 4 cooking bowls to take home as part of their bread class. The bread they make is great.

[@bstarr188]

I’ve tried a lot of different methods and this one had the best results. Clear and simple instructions, great video! No need to overcomplicate sourdough to get great results.

[@debbiecanavan3583]

We did quite a bit of reading before attempting our first sourdough loaf and some of it was intimidating. We followed your video and ended up with a beautiful first ever sourdough.loaf. Thank you so much for your clear and eady to follow instructions.

[@hadiyazdchi9369]

I watched this video carefully and finally decided to go to the bakery in our neighborhood and buy some sourdough bread. Many thanks from the bakery

[@kellsbells69666]

😂

[@feliciacarter1962]

Lol. My town doesn’t have a bakery I can visit.

[@susanswinskey8573]

All the grams??? I m in America. We don't do grams...too confusing. I'm off to Publix bakery. Too

[@racheljane9600]

Lol for real for real.

[@andrewnancarrow]

@@susanswinskey8573 get a small cheap digital kitchen scale. Those have grams. It’s way more precise than using cups. Depending on how packed flour is in the cup you get vastly different quantities. Once you start using grams you will never go back. Way easier, way more accurate. Trust me.

[@jadedblackpill5009]

Made four loves of this bread awesome recipe for those needing a recipe to follow this is the one!

[@janinechaves5112]

I've been making sourdough almost weekly for 8 months and tried many recipes. They always tasted good but the rise was disappointing. I followed this recipe two times now and both resulted in the highest rise I've ever had. I took pictures because I was so proud haha. Definitely sticking with this from now on. Thank you!!

[@piuterk]

I would repeat what most of the commentaries already captured - best loaves of bread we have ever baked. Simple, clear, easy to follow video , that allows those of us with somewhat basic baking skills to achieve awesome results. Thank you !!!

[@ChristopherJones-cjphoto]

15 minutes is not a long time to go through what you detail so clearly here. Thanks for showing us the complete process in a short video.

[@ingridgillette5573]

Finally after many trials and errors I got a beautiful oven spring. The first one ever! I wish I could send photos!

[@juliab5054]

Just finished up baking my loaves and WOW they turned out beautiful! Thanks for the instructions that were easy to follow along!

[@IsaacKatzenelson]

Third day in a row making bread using this video and what a success. Three days of perfect rise yealding chewy, tangy bread. This is a keeper.

[@kathleenmiller9035]

I’m a relatively new sourdough bread baker but I’ve made a series of very nice loaves. Tried this recipe and I have to say this is the best I’ve baked so far. Very tangy flavor which I like. I will definitely be repeating this recipe.

[@jeremiahwelch2739]

Living in SF and have gotten into bread making since quarantine/lock down started. Didn't realize Tartine is literally 4 minutes away from me and the rest of the bread world was obsessed with this place! I got a loaf from there, expensive but it transcended how good I thought sourdough could be. Inspiring!

[@RM-wl8qx]

I love your humble style of teaching. I'll be coming back to this recipe often. Thank you!

[@TheRegularChef]

Thanks a lot, I appreciate it!

[@mrdameacham]

I'm new to sourdough and baked my first loaf today. I've looked at several videos and this one is the most straightforward and easy to understand. Thanks!

[@robbiestevens3162]

This recipe and your brilliant instruction have renewed my faith in my sourdough ability! I made your starter first then this bread and both are outstanding. I reduced the quantities a little to suit my needs but it still created the best loaf I’ve made in almost a year! Thank you SO MUCH!

[@benjaminharris7723]

Thank you so much for this helpful video. After several false starts in my sourdough bread-making efforts, your tutorial was the first that actually helped me produce a beautiful, flavorful loaf. Your descriptions and explanations were simple and easy to follow, but also insightful. Terrific job.

[@patticakes974]

Thanks for explaining everything in such a clear and simple way! I’m definitely gonna try this recipe for my next bake 😄

[@Ana-ns8fs]

I made it following your instructions exactly, and my bread is beautiful and perfect! Your recipe rocks! Thank you so very much!

[@oksanagusar6387]

I love how straight to the point he is!👍💝 This was so helpful and so easy to listen to! Thank you!

[@DougThompson]

Dude!!!! I had my first success with making my starter and sourdough bread today. Your procedure is spot on as they say!!! My first attempt tasted good but no rise. With your help I got great taste and good rise! Thanks a bunch!!!!

[@endlessvoyageca7518]

I have been playing with Sourdough since receiving the Tartine book in November - of All the zillions videos I have watched - these are by far the best. Hands down.

[@CoClaymore]

Thank you for the recipe and instructions! My bread making has improved dramatically!

[@amandamansfield6340]

I had followed several other recipes before this one and they came out okay, but once I tried yours I was hooked! My loaves come out perfect and beautiful every time AND I can start in the morning and be done baking by the time I go to bed. 10/10 in my book! :)

[@stellamarie2047]

The oven spring on this was outrageous! My new go to sourdough recipe. Thank you!! :)

[@sjwjlc]

The Tartine recipe has been my go-to recipe for weekly baking going back to when the book was new. It’s easy over time to begin to cut corners, even unconsciously, and the quality starts to drop off as a result. Watching this video corrected all that accumulated laziness, and gave me about a half dozen good ideas that had never occurred to me. Fantastic video.

[@myongmyong2907]

May I know how long you put in oven before you take out from the refrigerator.

[@974nomad]

I live in the tropics and it’s almost impossible to find a recipe that works. Until I found THIS ONE! It was easy to follow and having the video, recipe printout and timeline was such a game changer. Thank you so so much!!

[@dominorider9879]

my go-to, done this recipe many many times, works perfectly

[@svenleeuwen]

Thank you for adding Celcius. Much appreciated!

[@maihoang2367]

Thank you for this video. I followed so many recipes that resulted in a lot of dense loaves and didn't understand what I was doing wrong. I appreciate that you explained how each step was important in the process and what to expect. I baked my first loaf this morning and I gasped at how high it sprung up when I took off the lid!!

[@braedenhenderson2358]

I've been trying for a week with various recipes & techniques to make sourdough work for me and each one has come out super flat and dense-until yours! Thank you for this. Your sourdough videos are really top notch.

[@dipn13mwz]

AWESOME RECIPE! Made my first bread using this. So easy and sooooo perfect! Thank you!

[@megannocjar5761]

You are my hero Charlie! I've named my starter after you! You'll be with me forever! I've also shared this video with my mother in law and she's grateful too!! Thank you, thank you!!

[@TheRegularChef]

Hahaha I'm honored. I'm glad the video helped you out though, thanks for sharing!

[@megannocjar5761]

@@TheRegularChefYour dough makes incredible focaccia bread!!

[@scoop2591]

Named your starter after Charlie....soooo cute! Made me LOL.

[@alexzandra2650]

My first time ever attempting a sourdough a couple days ago and it turned out amazing thanks to this recipe! I had to improvise a lot, I used a cake pan and a metal bowl during the bake. Despite this, both loaves rose so high it lifted the metal mixing bowl and made a little hat. The interior was so open, airy and chewy, the outside could break a tooth. So I just wanted to thank you for this video!

[@lorettaturner9821]

I am so happy to say that I made the adjustments to the starter and water amounts you recommended and I made the most beautiful and delicious bread! Thank you 😊

[@josheaster3951]

This is by far THE best guide for this recipe. I've read the book multiple times and always follow it up with this video to pick up little tips. Your loaves are stunning too btw. Had so much success with my attempts at Country Bread since watching this. Thank you very much and well done!

[@Rob_430]

I’ve made this for a few years, with great results. You do a great job of explaining this. Love seeing younger people take an interest in bread baking. I always made half the recipe or 1 loaf. Getting ready to dry my starter for the summer, so I’m making 2 loaves now and freezing the bread. I don’t bake much in the summer.

[@CapuchinKingLouie]

Hi! How do you dry your starter? Do you then keep it in a jar? The info would be greatly appreciated!

[@firelilyN]

I already tried another recipe before this one and was slightly disappointed. This recipe was a life saver!! Loved the results and all the little details added. Very helpful for a beginner baker like myself. Thanks very much for making this video ! If you want to make sourdough and are confused and hesitant try this one it simplifies sooooo many things. Thanks again !

[@1bonfire1]

Made the best bread ever being a beginner, thanks for the instructions.

[@johannaquinones7473]

Wow! What a loaf! Perfection!

[@Countryside.9887]

Thank you so much, your recipe is amazing, I never thought I could make such a beautiful tartine bread! I think I will keep this recipe for the rest of my life!

[@stevendavidwood]

This is THE recipe to follow, after weeks of okay loaves the first one following your instructions is amazing!

[@stevendavidwood]

I'd like to add I've made about 10 loaves now and they have been consistently amazing! The one time I deviated slightly it wasn't so good.

[@TheRegularChef]

That’s good to hear, I’m glad you like the recipe!

[@likelynicole]

Life changing! I’ve used other recipes and techniques. This video and guidance is a game changer. Thank you!

[@FatherAndSonsTV]

Thank you so much Charlie for this very detailed video. It was a little fast, so I watched it a few times. I highly recommend this video to anyone wanting to make sourdough bread.

[@Bailey110489]

Great explanations!!!! Found quit a few straight answers thats I couldn’t find in other tutorial vids!!! And you voice is soothing 😍

[@anaislord5367]

First sourdough bread ever and I followed you step by step and it’s a success!!! Thank you so much for this easy to follow recipe ❤️🔥

[@TheRegularChef]

That's great to hear, I'm glad it worked out well!

[@alauddinansari5971]

Please can you tell the how much steam I should use

[@TheRegularChef]

You don’t need to add any steam, you can just bake the loaf inside of a Dutch oven, and it will create its own steam

[@gregorysakal8492]

This worked really well for me. I've watched a lot of KZbin vids since I started baking sourdough bread back in May. One problem I'd had earlier was over-proofing during the bulk rise. A number of bakers add additional bulk-rise time AFTER the completion of the 4-5 stretch-and-folds. I followed your instructions to the letter. After the final shaping, I put the banneton into the refrigerator for four hours. I got a great oven spring, and a great loaf of bread. Numbers: 80% King Arthur unbleached bread flour, 20% Red Mill whole wheat flour, 120g starter, 10g salt, 80% hydration (held back 5% of the water for the salt).

[@mariasaldivar2907]

great way to explain how to make bread, you are great, one of the best tutorials!!!!

[@davidkeane]

This is the best video I've seen on sourdough and I've watched a lot. My loaves went from flat and dense to a thing of beauty. I've recommended it to my friends too and their sourdough game has also come on in leaps and bounds. Thanks chief 👊

[@TheRegularChef]

That’s awesome to hear, I’m glad it helped you out!! Thanks a lot for sharing!

[@soniadickson7053]

David Keane omg so did mine. Have to go to work just now but will upload photos of this technique and the other I’ve been trying to get right for months. I gave this one a try first time last night and this morning and WOW. I’m using this method from now on. THANKS so much regular chef!!

[@soniadickson7053]

Not sure how to share photos on here but boy oh boy after trying this method today (same starter as I always have . Just the method is different) and my bread is a crunchy monster. I subscribed immediately!!! Thanks 😊😀

[@TheRegularChef]

Haha that’s great to hear, it’s super satisfying once you get it right! I’m glad I was able to help!

[@fishgoat2316]

Thank you for creating this video! As a beginner this recipe worked out perfectly for me after several disappointing loaves. I had to use all-purpose flour and didn’t have enough whole wheat for the second batch but it worked out great both times I made it. First time I let it sit in the fridge 4 hours before baking and the second batch sat for 12 hours. Both had great oven spring and incredible flavor. Not as tangy as I thought for the 12 hour batch but I suspect that might be because my starter is only a couple of weeks old. Thanks again!

[@TheRegularChef]

That’s awesome to hear, thanks a lot for the feedback! And good to know that it still works well with all purpose flour. Yeah that’s interesting, you could also try letting the levain rise at a lower temp if you want to make it tangier. But no problem, I’m glad it helped you out!

[@samueljaramillo7144]

dude...THANK YOU, sick, comprehensive to the point video.

[@barbaraobrien4676]

Brilliant tutorial for starter and bread, my first attempt turned out great

[@normuzi]

Had amazing results with this! Can't wait for your next video, please do it soon!!!! Making my second loaf this week.

[@TheRegularChef]

That’s great to hear! Haha yeah I try to put new videos out every Friday so look out for it tomorrow! This week we’ll be talking about some sourdough starter troubleshooting

[@eshea21228]

Recently switched to the Tartine recipe after doing some recipes from Ken Forkish. I was not happy with the results after two attempts as the dough was difficult to shape and there was a lack of oven spring. I watched this video along with your video on Oven Spring and made my first loaf today. Massive improvement shaping was easy and the spring was spectacular. I was definitely overproofing the dough. Thanks for sharing your knowledge and experience.

[@TheRegularChef]

No problem! I had the same problem with the Tartine recipe until I figured out that I was overproofing it and reduced the bulk rise time.

[@ladyandhorse]

Keep the fingers crossed! i am making my first attempt your style. i so far had few ‘almost pancake’ like results and one ok with low oven spring following other videos. you highlight possible mistakes . other videos stated just keep doing it will take you a year before you master

[@christineboyce988]

So pleased to have found you. No one else demonstrated dissolving the wild yeast first in the water before dough hydration.(autolyse). It has made ALL the difference in my starter & bread rising. Your gentle dough treatment demonstratelion was of great benefit. Thank you for your generous demonstration.

[@thenoblephotographer]

Great video, you clearly explained some of the things I've been doing wrong...looking forward to taking my results from good to excellent!

[@lironlironkatz3218]

This is by far the best tutorial I have followed!! Thank you. Can't wait to explore your channel.

[@TheRegularChef]

Thanks a lot, I’m glad you enjoyed!

[@jimcloud9369]

I literally tried making sourdough 17 times without success before I tried this recipe. This worked the first time, and every time since. I now make it 3 to 4 times a week, letting it rise in the refrigerator overnight and baking the next morning - it has NEVER failed. Results are spectacular! Thanks so much! I'm impressed! Family, friends and co-workers are, too!

[@paulrhodesquinn]

This is an amazing demonstration. I had the best results ever following it. Many thanks!

[@KM-xr5gg]

I couldn’t believe it, when I removed the lid it was beautiful! Thank you for sharing your skills with us. 🌸

[@wlhlmknrd6456]

Thank you sooooo much for this recipe - I‘ve tried to bake bread like this for over 6 Months now and this is seriously the best recipe I‘ve ever tried!!! Also I love your time schedule! Thank you sooo much :)

[@TheRegularChef]

No problem, I'm glad it worked out so well for you!

[@dexterrm]

I've been watching a ton of sourdough videos and this one is by far the best for step-by-step instruction. More importantly, you explain WHY certain things are being done. Thanks for your efforts. I'm looking forward to trying this out. Subbed.

[@TheRegularChef]

Thanks a lot! Yeah, my goal is to help people understand why they’re doing certain things rather than just following a recipe. I’m glad you appreciated it!

[@dexterrm]

Confirmed. This method works like a charm!

[@melissalutman5045]

Just wanted to tell you thank you soooo much for this video! As most of these comments say, this was hands down my best set of loaves because of your video. Thank you for laying it out as you did and making it a joy to make a loaf now because of the results. Keep on keeping on!

[@mxie9892]

There are so many different videos out there, they all lead me to confusion. At last I found this so easy and straight forward working procedure. Thank you chef for making my sourdough bread making journey so much easier and enjoyable 🙏😀

[@_gongster2835]

Hey Charlie, Great, thorough video on how to make sourdough. I've looked at other videos on your channel; the detail and quality are consistent. Keep up your good work!

[@stickybuds05]

>"I know this is a long video" >is about 1/2 the length of most sourdough videos Thanks for this very clear and comprehensive vid, about to try my first sourdough loaf this weekend!

[@dianecagnole9158]

I really enjoyed this video. It was well made. My sourdough starter is cooking 🧑‍🍳 If all goes well I plan to bake bread next weekend after my starter has had 7 days to get started. Fingers crossed 🤞 it will work. Wish me luck.

[@thaliepham1150]

Best video for Tartine Sourdough. It provides all the details that a lot of recipes omit, and these details are crucial for making beautiful & flavourful loaves of crusty bread. After a few tries following NYT Cooking recipe, then some other videos, with the results either tolerated by my family or the compost bin, I finally baked a decent looking loaf today. Thank you The Regular Chef!

[@warmooze]

Perfect results here, thank you!

[@SuperBluesify]

I love how well you broke down every technique. It really helped me understand the process. One question I had is I noticed the Tartine recipe involved incorporating your starter into the dough prior to autolyse. I see more traditional recipes incorporating the starter after the autolyse stage. Are there any benefits/drawbacks to this?

[@TheRegularChef]

Yeah, I’ve just had better success with incorporating the starter in prior to the autolyse. I figure it helps to evenly distribute the starter throughout the dough since you’re dissolving it in water first. One drawback is that you have to keep the autolyse relatively short to avoid over-fermentation, but I haven’t had any issues with getting sufficient gluten development using this method, so I don’t think that’s a huge drawback.

[@susansaccomanno6234]

Hello! Very much enjoyed this video...I was already underway with a different recipe so we'll see how using this technique goes with a Bread Alone Levain. One question: are you baking your loaves straight out of the refrigerator, when they are still cold? THANKS!

[@TheRegularChef]

Hey, I appreciate it! Yeah, I bake them straight out of the fridge. They’re easier to score that way and they retain their shape a bit better when they’re cold.

[@saraprelesnik8889]

Perfect video, just what I needed. Thank you!

[@pattyfigarola5057]

Thank you so much! I used your recipe / technique yesterday and not only was I able to bake in one day, but I baked the best bread loaves I’ve ever made. ❤❤❤

[@pattyfigarola5057]

I forgot to add another thank you for your DIY bread proofer tip. I made one with a cooler after watching your video. It’s been a game changer. 😊

[@renanhv]

love the video, congrats bro. I jwill try this weed asap just try to use less plastic, reuse the ones other times to proof in the fridge. Thera are ways to help envirolment! hugsss

[@gbrlbrrs1]

After a few attempts I finally made something that kinda resembles a bread. Tastes good! Thanks @theregularchef

[@lanah7201]

Tried many recipes from KZbin , but this one is the best !! Thank u so much!

[@greglee1585]

I made this bread yesterday and it looked and tasted delicious. Thank you so much for making this process so simple and a lot of fun

[@joelgriffitts1385]

It's useful to have many 20-30 minute tasks to do at home while you do this. Or watch many episodes of Good Life and still feel productive.

[@thunkuniversity]

This has been one of the best techniques I've used. I tested it step by step and the bread came out virtually perfect after months of "sourdough woes". Built my confidence again. Than you

[@hafferz96]

Took me 3 tries but I finally got an amazing set of loaves. I used your starter and baking method and it really paid off

[@chrisbach2750]

Super nice video! Great explanations on all steps. May I just say that it would be nice if there wouldn't be so much one-use plastic involved. I am just using towels and plates to kind of seal the bowls. It works just as good. :)

[@clamdiggin]

I've been using and reusing the oversized Ziploc bags. They work really well :)

[@bronbaud]

@@clamdiggin I use shower caps to cover everything ... they last and last!

[@Zafirdot]

I noted the same thing! A lot of unnecessary plastic waste.

[@mrtech2259]

The least complicated video on sourdough bread since the KZbin was invented. Good job 👍.

[@TheRegularChef]

Haha thanks a lot, I appreciate it! I’m glad it was helpful!

[@kitchenninja9652]

This is best video about sourdough bread that I've ever seen! So quick and easy to listen to and to follow! Thank you❣❣❣🍞🥐🥖

[@sslukerable]

I’ve been on a bread making journey for almost a year. Your videos are some of the best I’ve watched and I’ve watched many. Thank you & Be Blessed!

[@TheRegularChef]

I appreciate it, that means a lot!

[@julianatent9876]

I agree -- best sourdough video, and I've watched lots, and experienced failure each time. Until now! The Regular Chef rocks! Hey, RC: At 4:00, you say that you will be posting a high hydration sourdough video. Any idea when that'll be? I'm very excited to give it a shot. You've restored my confidence! Thanks a gazillion!

[@TheRegularChef]

Thanks a lot, I'm glad it helped! I'm still working on perfecting that more advanced recipe, but hopefully soon! I'll definitely be posting more sourdough videos in the coming weeks, and hopefully that higher hydration bread video will be out within the next month or two.

[@julianatent9876]

Exciting! Stay safe, and keep up the great work.

[@jimmybiangco7272]

Great video! Your loaves look awesome! Just have a question, what was the brand of bread flour that you used for this video and what was its protein level? Thanks!

[@TheRegularChef]

Thanks a lot! I use King Arthur bread flour, which has a protein content of 12.7%

[@maureenlancaster1694]

OMG. This is the best sourdough I’ve made. Thank you

[@julialangfitt4424]

Thank you for this. I have watched many other videos but your troubleshooting video and this recipe have removed 90% of the mistakes that I learned from the other videos. I'm on my fourth set of loaves and you are the reason they are turning out so much taller and that I am still baking bread. Thanks for your no nonsense straight forward it's-not-about-me-it's-about-the-bread videos.

[@TheRegularChef]

Thanks a lot, I'm glad the videos have helped you out!

[@texascookingtoday5873]

Something I rarely ever say, Well done I'm impressed.

[@cachi-7878]

Congratulations! This is the ONLY video of someone executing Chad Robertson’s sourdough bread recipe perfectly. I’ve bought Chad’s bread and yours looks very similar; from the outside color, blisters and shape, to the beautiful open crumb with its beige color. Very well done! Are you using Central Milling’s ABC flour?

[@TheRegularChef]

Thanks a lot! It’s good to know that it turned out like the real thing. I actually just used King Arthur bread flour for this video, but I’m currently using central milling ABC since it was available online.

[@fischek]

easily the best (illustrative and simple to understand) tutorial on how to perform the coil folding I've ever seen - thanks!

[@nancyholmquist2690]

I am self taught, been baking for 5 years... I have learned MORE from you! Thank you!!! Happy baking.

[@chazyvr]

Thanks for the tutorial. Btw, you can reuse the plastic bags if you don't tie them too tight. Less plastic waste. :)

[@bcv864]

Cool tip! Using the same clean bag couple of times is the hardest thing in this tutorial :) People...

[@woodandtable]

I wish I could post a picture- mine turned out great. I used unbleached AP (no strong bread flour to be had at the moment) and organic whole wheat. I had to add about 20 grams more water for the autolyse. Oh, before the final shaping and rise, we went out for lunch- so I just put the loaf in the fridge until we got back- took it out and let it come to room temperature. Continued on with the recipe. Thanks. 👌

[@tnypco]

Question: how did you know you needed more water for the autolyse? I'm flumoxed knowing when to add more or less of anything!

[@jasonsong9350]

I bought the Tartine book you recommended. What a great read! In the process of making my first sourdough breaking using this video. Im currently in 2nd fold of my autolyse phase. Thanks for the detail instructions! You're awesome buddy!

[@Renata_87]

A big thank you for your clear explanations. I am new at baking and all recipes out there are just so confusing... will be trying this one today 😋

[@MatthewEbrey]

I absolutely butchered the set up, still turning out softer than anything I've done before. Went and bought Tartine Bread on recommendation

[@Randilynn66]

I use cheap shower caps from dollar tree to cover my bannetons

[@ninjacell2999]

I just bought some big plastic food tubs and I just stick them in there, never have to worry about it getting stuck

[@deadbzeus]

This is the best recipe for sourdough. Amazing results without having to be a bread wizard, thank you for making me a better home cook!

[@TheRegularChef]

Thanks, I’m glad to hear that it’s worked well for you!

[@djcarmelo711]

Best recipe easy always comes out perfect