How To Make The Worlds Tastiest Sourdough bread (Updated)

[@katharina...]

I've been watching sourdough videos for 2 days, and I can't believe how many different ways there are to make sourdough bread!

[@mikichia4986]

It’s a rewarding process, just need some patience and a bit of time & love everyday (if you are baking daily) or weekly (depending on how often you want to bake a bread). I started 26th last month and first starter wasn’t much of a success. I started again last week and it’s looking good these 2 days. Keep going you will be fine.

[@karenp9209]

Yup Same here. The only similar things are the ingredients and baking in an oven LOL

[@ww4102]

@@mikichia4986 Starter is really to easy make as long as it isn't too cold at your place. I always though sourdough bread is a rocket science, give it a try few weeks ago and know I'm not looking back (no more yeast)

[@melalastro]

This is not a way, not to many holes, or rise

[@lordhondu]

and not one of em works exactly as depicted in the videos....i have had a fleeting suspicion that these "bakers" aren't telling" some key things about their process or all of this is some hocum. i ended up making a odd tasting frisbee

[@Beerformyhorses936]

This recipe works for me every time. After mixed I let it sit 30 minutes. Then I use my kitchen aid mixer. 20 min on slow speed. Stretch and fold once then shape into a ball. 8hrs later it's ready for the oven. Thanks for posting!

[@keithgregory1890]

Great video thanks. Can never work out why some people seem to feel they need to write negative comments, just grateful you took the time to do an extremely interesting vid

[@robertsherman9975]

Hey Kieth, a big THANK YOU ! I was thinking on the same lines. It’s truly sad and misfortunate, when people take the time and effort to share with others, something near and dear. Then you have people, that only have negativity towards the information presented, but some are cruel to the presenter ! I really do not understand the Mentality ! I guess by putting others down, it makes them feel better about themselves?

[@JoeinPA]

I agree with you. Great video. My sourdough loaf is proofing as I type this.

[@petegalvs]

So I just baked this loaf this morning after starting last night, and it was DELICIOUS. I couldn't believe how easy it was, or how well it turned out. Thanks so much for the recipe!

[@hildazevallos5896]

Thank you guys, I made this bread today, it turned out fantastic, I tried so many times with other recipes without luck, I made a boule, with a pan that had a cover and used the mixer, and a Benetton pan. My gratitude, from California.

[@rimmerd9908]

Hi Tom. I met you briefly in Bristol and we discussed the values of local produce. Also, we greatly enjoy your bread being delivered widely in the Bristol area. I therefore appreciate this video more than most. Im actually going to give this a shot now.. Thanks..!

[@pidunate]

outstanding! your passion for your craft is evident in your enthusiasm for the "king of breads". thank you very much.

[@flyingbeaver57]

My grandmother baked, on an average day, 6 loaves using her own sourdough culture. In the summer, she would use a pair of enormous cast iron dutch ovens, heated in the coals of a fire behind the house. In the winter (and winters on the Prairies are long and cold) she would use a natural gas oven in the kitchen. Bread preparation typically began at about 5 AM, and I don't recall seeing her ever use a scale. She got flour from a local mill in 50 lb bags. In the fall she would can apples, make raspberry jam and rhubarb preserves, and much else. She had learned the art of cooking growing up on a Prairie farm; her father was also a blacksmith, a gunsmith, built threshing machines and, on occasion, ran his small vertical iron furnace and cast a batch of iron dutch ovens, flat griddles, and flying pans, as well as machine parts - all in addition to the family farm. Sadly, I never met him. I remember the ovens as being larger than anything readily available these days, but then I was only 5 or 6. They were heavy, as one might expect, but she was a big woman and very strong. Her kitchen was not well-appointed by today's standards, but she was a master baker and a superb cook. I remember asking her once how long the jar of sourdough starter had been "going" That batch, she said, had been perking along for about 28 years. She was quite disgusted because her eldest daughter had not taken care of it while my grandmother took a rare holiday, and she'd had to "restart." The "starter jar" was a good size Medalta pottery crock. I know she measured, and sometimes consulted her own card file of recipes. What sticks in my mind were early summer mornings, with her out back at 4:30 - 5:00 AM, raking coals over the big dutch ovens to heat them up. She burned poplar, birch and apple wood and that went along with the heavenly smell of the first of the day's bread. She was born in the early 1880's, and died at age 99; her life included the Great War, the 1918 Flu, the Great Depression, World War II, men landing on the moon as well as the coming of electricity, telephones, radio, motor cars and aircraft and television. Whenever I smell "real" sourdough starter, the taste and small of the "morning baking" comes immediately to mind.

[@growmicrogreenssouthafrica9276]

Lovely story, thank you from South Africa

[@joybell9816]

After watching this, I plucked up courage, and made my first sourdough loaf, which was lovely.

[@walterwhite3018]

Well done

[@joepvanzwol4492]

Or was it loafly?

[@Kev-3006]

Joep Vanzwol Now, now, no knead for that sort of humor

[@RengezoYT]

I made two loaves of bread, following your video. The first one was great and the second one was fantastic! I found your instructions very clear and accurate. Thank you for making the video. I hope you make more of them.

[@skegbyguy]

Really great video. A little thing that I do; instead of covering with cling film I use disposable shower caps. They fit any shape basket or tin, are washable and I get several uses from them.

[@gimkilo57]

skegbyguy good idea !!

[@toms.3977]

I noticed recently that Tom uses a disposable shower cap for just this purpose in another video, although I can't remember which it was. Great idea!

[@SuperPussyFinger]

skegbyguy - Never use a plastic covering that is not food-grade, unless of course, you love carcinogenic powder in your food. If that happens to be the case, though, carry on.

[@richardmang2558]

For covering small bowls I lay a plate on top, for large bowls I lay a pizza pan on top. For the banneton proofing basket I put them into a plastic shopping bag and tie it shut. I like the shower cap idea too.

[@PrairieDawnC]

A large ziplock bag is food grade and reusable. You may find some made of silicone.

[@Oso8467]

The recipe is fantastic - and both of these bakers are hotter than a baking stone! Woo Hoo!

[@shon5960]

Oh so sexist Lynn... Lol

[@bettymiller1929]

Smokin hot

[@pauldean5050]

Great video, cant wait to give this recipe a try - I was surprised by the quantity of sourdough starter, but certainly not going to argue, especially when I realised half way through the reel that you guys became 'The Fabulous Baker Brothers!!' - Thanks again.

[@DeWin157]

I watch this, your kitchen aid white bread, and challah videos all the time. Your tutorials are the best I've come across online.

[@TheAquaman1979]

Good handwriting for a lefty and great video! Thanks

[@StopWearingPants]

Please keep making videos, you have a great personality, and this is very entertaining to watch.

[@anitachristian136]

Hello Tom, what a lovely tutorial. I have my starter ready and have written down all the steps so I can start on my first loaf. I can't wait. Thanks so much!

[@doroth215]

I have made your recipe numerous times and it always comes out perfect! I added 3 Tablespoon of organic Honey 🍯 to mine and let it rise overnight. It came out looking more golden because of the honey 🍯 and it had a sour and honey 🍯 taste. I would be baking 2 for my church tomorrow.

[@retribution999]

Worth remembering that Roman soldiers used to make this on the march with a simple grinding mill. They didn't have any of this stuff but could produce highly nutritious bread.

[@happydays1336]

Your kitchen looks so cozy. I appreciate your happy demeanor, smiley face and great instructions!

[@DiegoLinde]

really appreciate you guys using metric system. Means I can actually follow this recipe.

[@edstar83]

Diego Linde metric master race.

[@haroutdombourian7881]

Harout

[@ljsax1951]

I've Done it Tom!!! it turned out a bit wonky, but the taste is good, the color is good, it sounds great when it is knocked on, you will be my go - to - guy for breads!! Thanks so Much!!!

[@ThomasHugoHerbert]

+Lisa Sachs Ace, please check out our most recent recipe videos. x

[@ljsax1951]

Hi Tom! We love your recipes! Thank you!

[@shahrokhnanavatti609]

Thanks for this detailed recipe, I just made my very first sourdough and it turned out perfect. 😻

[@MrPetrie]

Fantastic demonstration; also, the music for the background is enough to make me want to watch again. Thanks for an excellent lesson on sourdough.

[@bakerone4709]

The recipe produces some of the best sour dough I have ever tasted. Thank you.

[@Joyos77]

Of all of the natural sourdough videos, I have found your video to be the most helpful. Thanks and also...I have the same watch you are wearing.

[@sandieguitoadult]

Thanks for one of the better explanations for everything. From the types of flour to how to knead, the proofing basket and the spray bottle. Cheers.

[@RengezoYT]

I tried using this recipe in a 13-inch Pullman loaf pan with the lid on it and it came out perfectly. I didn't need to change the recipe at all and it exactly filled the pan. I couldn't find any decent recipes on the Web for making sourdough sandwich bread in a Pullman pan but this works!

[@loobylou582]

I too have been watching sourdough videos ad nauseum as a result of my forced confinement. This is by far the very best and as soon as my sourdough is ready I’ll be trying it myself. Thank you for making bread making so understandable for a beginner.

[@HobbsHouseB]

Some bakers are finding my recipe makes the dough too wet. Please check your flour is very strong and great for sourdough/long fermentation breads. The basic principal is 'wetter the better' however if it looks much wetter than in my video you should either hold on the water or add a bit more flour. All flours aren't equal. We've added this FAQ sourdough page to our website. hobbshousebakery.co.uk/smart_faq/sourdough-faqs/ I hope it's helpful. Come and visit us next time you're near Chipping Sodbury. Peace & Loaf, Tom

[@James_swim_technique_coach]

Tom thanks for checking in here and helping us out.

[@keeganchung]

WOW! Thanks guys :)

[@PRODIGY5369]

Hobbs House Bakery Fantastic video for starters!! I was just about to comment I had this wetness problem. I am new to this but I know my starter is good - wonderful beery aroma, full of bubbles and when I pour it to weigh it rather than flow freely it tears itself apart. With my starter and the strong flour I have been using these quantities wouldn't work for me. Going to find myself a new flour, in the meantime - easy on the water. Thanks for the assistance ! :)

[@MaZEEZaM]

+Hobbs House Bakery This is Great, Is it possible to tell me what brand of stove you have? it looks like a great oven/stove top. Thanks for the recipe. I am aware of the difference in the flours used and also the level of humidity in the room will also effect the amount of water required.

[@thejusjoseph3502]

+Hobbs House Bakery its underproofed

[@AlbrightHealthCenter]

I made your bread and it was great. You are one of the few who describes how to do it best. thank you.

[@GoneMidnight]

For my first effort I followed your procedures apart from using a rye starter but added strong white flour to make the dough. The result has been amazing! As you mention, like some I did find my dough a little bit wetter than yours so I will reduce the amount of water next time. Bye Bye supermarket ''bread"...... and thank you!!

[@jojigulapetis9014]

Thanks for your video, your enthusiasm is contagious. Made my first ever sourdough, using my 100% whole wheat starter. Living in Indonesia (where our minimum temperature rarely gets below 20 C has it's tribulations) made it necessary to modify the times a bit, but thanks to you, my first sourdough was a roaring success.

[@aliciacorelli2908]

Great tutorial, enjoyed it very much

[@mariamagina8332]

Thank you for this recipe, I'm definitely going to make this bread , I have my sourdough starter already on is away . Brilliant thank you for your simplest explanation. 😁

[@danielbrett1750]

Thanks for the video, your method is so different from the videos from america, no autolyse, no stretch and folds, no Dutch oven, far less fuss, can t believe you end up with the same product! Will give it a go! X

[@jpg1789]

His bread is terrible. Hope you didn’t follow his method

[@zochert57]

Interesting video to watch; thank you. A couple of comments: the yeast comes from the grain, not the air. While there is yeast in the air, its numbers are inconsequential to the amount on the flour. Also, perhaps encourage folks to mix with their hands...not the mixer. It puts them in touch with the dough. I bake 40 loaves a week and mix every one by hand. Just my style and my customers can tell when I don’t hand mix...they tell me! Anyway...cheers! Keep up the good work and I admire your courage to post! If I’m ever in the UK again, I’m going to look you up and sample your bread!

[@cachi-7878]

Dean Zochert I wouldn’t bother after seeing what a sorry looking loaf he laid...

[@ThePatriotFallingDown]

@@cachi-7878 Looked over proofed.

[@groush]

I think he meant the bacteria.

[@cachi-7878]

Mary Martin Absolutely, One of my favorite home bakers is Kristen from FullProofBaking How to Make a Basic Open Crumb Sourdough Bread (FullProofBaking) kzbin.info/www/bejne/fp2tdp2NYraGpLM instagram.com/fullproofbaking/?hl=en I have a compiled list of videos if you’re interested; from the very best pros to home bakers like Kristen. She bakes unbelievably good looking breads and I’m sure they taste just as good as they look. Let me know and I can post their links here.

[@yissssss]

The loaf was definitely over proofed.

[@sophocles1198]

Great instructions and recipe. There is nothing better than a homemade sourdough bread.

[@lzak8650]

I made this following the directions to a T. It came out great and was absolutely delicious!!

[@ariainman6691]

Love it. Thank you for sharing. I have been INTO SD Baking since 2016....the only way to bake. Aria

[@sungtaekim507]

No oven springs. No ears. No air pockets. Never knew one makes a grilled cheese sandwich right out of a fresh loaf. Freshly baked, so good the way it is.

[@beppo0816]

Congratulations this is the BEST recipe I have seen congratulations and thank you sharing you knowledge felicidades

[@cachi-7878]

WTF?

[@mat797]

Thank you for the detailed recipe video. Great job guys!

[@ChelleKT1]

Just made the dough and now resting, the dough looks like the best sourdough I’ve ever attempted. Easier and feels right. Can’t wait to cook it tomorrow.

[@sandravalani359]

I have been making bread for years and learnt some very interesting techniques from you...thanks for sharing your tips!!! Home bread makers need to understand that they will have to play with their receipes as the humidity in their kitchen can affect how much water is used!!!! Overall video was very helpful and interesting!!!! You were an awesome teacher!!!!

[@ThomasHugoHerbert]

+sandra valiant thank you. x

[@lidiasoares5675]

Thank you very much for explaining it so clearly! This is by far the simplest way to make sourdough!

[@jacqueline_vegan]

These brothers are so cute. If I ever visit the UK I'll be sure to visit this bakery! Admiration from Canada.

[@bellamylittlegirl1029]

Amazing presentation~😊

[@soetaprawira9741]

You have an artistic hand writing!

[@wonderland2023]

Learning sourdough and this was great.

[@joanreid2804]

Absolutely fantastic presentation!!! You made it seem so fun to make that lovely piece of creation!!! Ill be thinking of you as I happily bake away!

[@dagobert7164]

I've started making bread a month ago with commercial yeast... but I've been procrastinating. Yeah! There's a sourdough in the fridge... waiting now for 2 months... well-fed... haven't had the courage to try... now, thanks to your video... to your instructions, so easy to follow... tomorrow's the day... I'm going to use a blend of Spelt, Whole wheat flour and All-purpose flour... Any comments? Thanx

[@rklmbd2934]

Four tips that for me have made the greatest difference. First I autolyse. Just flour and water, no starter, no salt. I usually give it 3 hours which is to say I start it about 3 hours before I expect my starter to be in full song after the last feed. Then I add starter and knead quite well about 5 mins, rest 2 mins, add the salt and finish kneading. Second, I knead using the Rubaud method. Best I've found and I've tried all the others. Third I cover the loaf in the oven. Uncovered loaves in a home oven *will not* get that rise. Fourth I let it cool slowly and completely. Its important to recognize that this is part of the cooking process. You can't skip it. The rest of the process, if anyone's interested is, after kneading, stretch and fold every half hour for 3 hours and then leave to finish first prove. About another hour. Then comes shaping which I do twice with a 2 minute rest in between for a lovely taut skin and finally into the banneton to prove in the fridge overnight. This stage is quite forgiving. I had to leave it 18 hours once and it still baked up ok (but not show quality). Bake this as hot as you can, covered, 15 mins. Uncover, lower the temp about 15% and let bake another 15 (This is for 800-1000g loaves). Take it out and let it cool - slowly. Listen to the Song of the Crust! Incidentally, the best way to know if its fully kneaded is the window pane test. The best way to know if its proved (I mean the second or final prove) is the poke test. Don't actually poke, press the flat of your thumb quite firmly to get past the gasses that might be trapped just under the surface. You want to see if the body of the loave is spongy and responsive. The depression left by your finger should fill back in over about 5-6 seconds leaving only a slight depression. If it jumps back up its underproved. If it struggles to recover its overproved and will collapse when you invert it onto the stone (as happened here - sticking to the banneton is another sign of overproving).

[@MyChilepepper]

Thank you for sharing your method

[@Altern8guy]

This looks delicious. I may get the starter kit.

[@Luachair]

This is such an inspiring, great vid, many thanks. I am cooped up because of the sickness and baking away hoping to add sourdough to my efforts when supplies allow.

[@aliciatavizon001]

Thank you for your video! I have done bread using a different method, the taste on yours is divine!!!

[@davideddolls4738]

Tried your method out at home I just gave mine a little more prove time in the basket it might have been cooler here, many thanks Tom.

[@ThomasHugoHerbert]

My pleasure, Thank you.

[@caronmccabe6407]

OMG baked this today and it was Amazing. First ever attempt. Thanks so much....

[@homelygirlclarke9355]

Fab video I am new to sourdough and this video was very useful , thank you

[@milenaflores1535]

Great recipe!!! Amazing step by step!!!

[@M0untainBerry]

Wow ! great video & great presentation. Thanks for the detailed information especially the spraying of the oven for humidity . My bread worked out perfectly.

[@kcnnanna]

lovely video!! The bread and those toasties look gorgeous!!

[@bobwest3436]

Great tasting bread, good video an directions to follow I was so impress with the results of this recipe. Thank YOU GOING FOR ANOTHER SLICE

[@scworkhard99]

I really enjoyed your video. you brought a real excitement 2 sourdough bread making. thank you so much for explaining how this is done.

[@afraanum326]

youtu.be/addme/u-l_CpOccpFVObaOcBAqGN-I_QwoNg

[@Berkcam]

The Fabulous Baker Boys... I enjoyed all your TV progs and this too - thanks!

[@944gemma]

Great video. Great information.

[@Mark1gig564]

Backer brothers I remember the show But not the other br well must be a big family Thanks Tom & Henry Herbert

[@Cometocanadabut]

I am going to buy one from the bakery near to my house. just kidding. amazing technique and a real authentic way to make bread. subscribed and liked it.

[@klaskristian1]

Hello. Have you and some of your relatives made the film "Search for the perfect loaf"? The baker in that video looks very much as you

[@Grobbekee]

Doing it now.... with my week old starter. Used 50% rye. Loved the hand kneading. Forgot about not dusting the table. It got maximum rubbery after 20 minutes of hand kneading.

[@eltanquero5164]

Just made my first basic sourdough. The method was a touch different, with cold fermentation of a firm starter, and my final dough was more firm. It came out brilliantly, though. It was nice to watch your video and not only see the different methods, but to also observe your handling and the consistencies and look of the dough/bread/crumb at different stages. Thanks for the video!

[@Thepursuitoftastiness]

I really love your hand writing!

[@MsMPond]

I wanted to add that I tried spraying my oven with water for another bread recipe, according to instructions given by the cookbook author. My oven is electric and I fried my element with the water spray. I had to order a new one as it completely broke. The alternate for electric ovens is a pan with water in the bottom, under the stone--or baking it in a dutch oven.

[@tundereinhardt4676]

M Mead 😂🤣😂

[@carolinebarrett4736]

A pan with hot water 😆 U should sue the ppl who made that video lol

[@rituparnabasu9252]

Baker brothers..I used to luvvvv ur show..n this recipe here s awesome too.thanks for helping out.;)

[@baitalhail2657]

Thank you Tom. I appreciate your hard work. Lots of Love from kuwait state.

[@denisemorin3160]

love your video! will bake this bread !!

[@aaz148a]

I'll give a round 10 for the recipe and 11+ with accolades to the amazing video/photographer for special cinematic effects.

[@adityabiyani387]

nice presention superb

[@lloy4853]

I love this video. It's very informative, teaches you everything about making sourdough bread. I have to try this! Thank for taking the time to make this video!

[@16kolovoz]

Thank you for sharing your skill, passion and knowledge with us. It's of great value to me. Thank you and blessings to your dear ones! :)

[@deborahdeantorain4882]

Beautiful dough

[@mariolamcgrath8930]

Great tutorial. Marvelous recipe. Delicious bread. The dough did start on a wet side, however, as Tom advised, I resisted adding anything to it and after a while it came together and did that thing all long and stretchy - it was brilliant. The loaf was crusty, mouthwatering. It didn't last past the morning. Thank you. How ofter should/could one feed the starter? And if I use 300g of starter should I replace it with exactly the same amount?

[@aaronthompson1007]

I love the precision!

[@mikebrittain4020]

I m inspired I just watched your perfect loaf film and had another go at the sourdough having be unsuccessful lots of times and success it's awesome thank you

[@franklobue782]

Thank u!! I can’t wait to try it

[@hnaaewas6228]

very good & thanks for the good music and great>>>>>> food

[@PanupatChong]

Can you make a video showing your hand writing as well? Really love your hand writing.

[@angelina6789]

thank you so much this is the first sourdough dough that hasn't become a sticky gooey mess all over my hands, counter and bowl and mixer, I just could not get it soft and not so sticky until now thank you so much. I got so frustrated earlier today that i threw away a large batch of dough because it was just unmanageable. I will be using your recipe from now on.thanks again

[@sharonpitman5225]

Thanks so much for your video. It really helped me and my first sourdough loaf was magnificent! The first of many I'm sure. Bob (my sourdough starter) and I are going to be great friends. :)

[@jonnifjader]

"all you knead to know about sourdogh" - hehe 😂 Thanks for a really good instruction, and that you take away the time consuming mumbo-jumbo dough cradeling, that often (american?) home-kitchen professionals, are scaring us with!! Summer Greetings from Sweden!

[@LaoZi2023]

American bashing…the politically correct current passive aggressive campaign.

[@gillbourne1068]

Brilliant vids thank you, so easy to follow and I am awaiting my starter kit from you this friday yeye

[@employed1000]

Probably other people have made this comment. Loved the detailed video but a few words on making the original yeast starter would have been a bonus. Loved the scenes of the old England I left almost 50 years ago. Thanks for an excellent show.

[@ThomasHugoHerbert]

Employed 1000 I've made this video, how to feed your sourdough starter [sourdough culture] and others here >follow link to sourdough TV, I hope they are helpful. Let me know. x hobbshousebakery.co.uk/sourdough-nation/

[@ronfrey4659]

Great video and recipe. I’ve used it three times all with spectacular results. Wondering how the process and/or ingredient measurements would change should I use whole grain bread flour. Looking forward to hearing your comments.

[@kmsy200]

You guys are so lucky leaving in farm and eating all goodness of fresh and unprocessed cheese and bread . Your bread turned out beautiful. Made me so hungry. Thanks again for sharing can we found those flour here ?

[@generichostchannel2039]

What a wonderful video! THANK YOU!!

[@tessadeprez242]

This really cool , thank you

[@davidsawyer7349]

got a good result on the 2nd attempt. thankyou! bit soggy so less water next time. can you tell me why the 'seam' is so crutial?

[@miiavega]

I tried this yesterday (2nd go at sourdough) and it came out much better than the first try. Some questions: Why does the leaven need to rest 24 hrs? Wouldn't it be spongier and more potent in 1/2 or even 1/4 of that time? Many bread makers suggest an autolyse period, would that improve this recipe? Same question for a series of stretch and folds every 30 min.

[@maryna7491]

Wish i can be there to learn more from.u guys!!!!

[@eyeonart6865]

It would be nice to see you make sourdough einkorn bread.