Easy Sourdough Bread Step By Step

Follow along in this step by step sourdough tutorial where I show you how I make my sourdough bread. Happy Baking!
Thank you so much for watching!!
Full Recipe:
(makes two loaves)
Ingredients:
200g active sourdough starter
700g filtered room temperature water
1000g all purpose flour
20g kosher salt
Directions:
**Add active starter to a bowl
**Add 700g filtered room temperature water
**Whisk together to combine into a milky liquid
**Add 1000g flour
**Mix together until combined and now dry flour is remaining
**Cover and Let sit 1hr.
**After 1hr. add 20g of kosher salt
**Using wet fingers dimple salt into dough to combine
**Cover and let sit 30mins.
**After 30mins. do first set of stretch and folds
**Cover and let rest 30mins. (repeating 3-4 times at 30 min intervals)
**After last set of stretch and folds cover and allow to finish bulk fermentation
**Bulk fermentation can take anywhere from 4-12hrs.depending on environment
**After bulk fermentation is complete turn dough out onto lightly floured surface
**Split dough into two loaves and reshape
**Bench rest 20mins
**After 20mins shape dough and place in banneton/bowls and cover
**Place into fridge for cold proofing stage (12-24hrs.)
**After cold proofing is complete preheat oven with Dutch oven inside at 500 degrees
**Remove dough from fridge and turn out onto parchment paper
**Lightly flour dough surface and score
**Place dough on parchment paper into preheated dutch oven
**Reduce oven temp. to 475 degrees
**Bake bread at 475 degrees with lid on for 20mins
**After 20 mins remove lid and reduce heat to 450 degrees and bake for an additional 25mins
**Once baked remove from oven and allow to cool on cooling rack for min. 1-2 hours before cutting.
Enjoy!!
To find some of the items used in this video please visit my storefront @
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#sourdough #tutorial #sourdoughbread #homestead #sourdoughstarter #baking #bread

[@savoryandsage]

Gorgeous breads!! You are such a pro!

[@Healey.Homestead]

Thank you ☺️

[@normaclarke4585]

I like your video, thanks for sharing !!

[@Healey.Homestead]

Thanks for watching!

[@MariaMorales-pc9ze]

So glad I found your channel 😊 Your loaves look absolutely beautiful, im sure they were delicious 😊

[@Healey.Homestead]

Thank you so much for joining!! Stay tuned there will be more sourdough to come :)

[@ariainman6691]

FANTASTIC LOOKING LOAVES. Thank you for sharing. Aria

[@Healey.Homestead]

Thank you so much!! Thanks for watching 😊

[@genie612]

Watched your video and followed the recipe perfectly ........ looked great but failed at the bulk fermentation!! Your explanation and video presentation was excellent. I am new at this and have watched hundreds of videos. I refrigerated my bread overnight and baked it as you specified. A little flat but it tasted delicious. I subscribed to your station and am hoping for more lessons. Thank you.

[@Healey.Homestead]

Finding the sweet spot for your bulk fermentation can be tricky and times will vary based on temp/humidity and strength of your starter. Don’t give up. My first few loaves were so dense I could have used them to jack up a car lol. You will learn the feel and texture of your dough. Definitely more videos to come ☺️. Thank you for subscribing

[@cliffcox7643]

Dude, I failed for 1 month. Then finally succeeded by following the directions EXACTLY and making sure the starter was 100% viable.

[@katemclean1918]

Thank you for simplifying sourdough bread making, I don't have a Dutch oven can I bake on a cookie sheet of so for how long and what temperature? So happy I found your channel

[@Healey.Homestead]

Hi Kate, thanks for watching. Yes you definitely can bake without a Dutch oven. When I first started I used my enameled turkey roaster. But yes you can also do what’s called an open bake on a baking steel/pizza stone/cookie sheet. You will however have to add a source of steam. When I open bake I place my cast iron frying pan in my oven while it’s pre heating. If you don’t have cast iron just heat sure whatever you use is oven safe for those high temps. When I add my bread to the oven I add some boiling water (1/2 cup - 1 cup) to my hot cast iron pan. This will create a steam environment. I still bake at the same temps 475 for 20mins with steam and 450 for 25 mins with steam removed. Just watch your bread for the last 25 mins so it doesn’t burn as ovens vary slightly. I hope that helps. Any questions let me know 😊. Happy Baking.

[@indirasarais9817]

So Bulk ferment on the counter, then fridge,..I really love your video I've watched 100s'..but some how u are clear and precise..your loaves are beautiful, I sometimes like a method where I'm not chained to the kitchen but then I also enjoy the real therapeutic side of sourdough bread making...Do you think I can bake this recipe without a dutch oven..thank you so much

[@Healey.Homestead]

Thank you so much for watching. I’m glad you enjoyed it. Yes you can open bake but it’s a slightly different process.

[@Spinning4Lisa]

Can you share what flour you're using? Is it bread flour or AP, and what brand! Thanks for sharing!

[@Healey.Homestead]

Thanks for watching. I’m in Canada and the brand I used that day was No Name (that’s literally the name lol) unbleached all purpose. I also like Robin Hood. You can use AP or Bread flour or a combination of the two. It will all work just fine.

[@arnobmondal9823]

Dunno why but my dough always seems to be too sticky during the shaping phase (though I have had 2x rise during the bulk fermentation phase)

[@Healey.Homestead]

What’s your recipe and process? How old is your starter? How long is your bulk ferment and at what dough temp?

[@user-cw9er5lu9b]

wieviel stunden sollten von dem kneten bis zu formen nicht überschritten werden. in dem viedeo sagen sie keine genaue stundenzahl

[@Healey.Homestead]

The time it takes will depend on your environment (temperature/humidity). My bulk rise for that day took about 10-11hrs from the time I added the starter because my kitchen was on the cooler side. So that part really depends. If it’s warmer it may only take 5-8 hrs. You want your dough to rise 50% - 75% not 100% before you shape for the refrigerator because it will continue to rise in the fridge somewhat. Hope that helps 😊