How I Make Sourdough Bread Every Day In LESS Than 30 Minutes (hands-on time)

This is the process that I use to bake sourdough bread every day. I've cut the process down to a minimum while making sure that I still get a fantastic loaf of bread.
It's not quite as speedy as my no-knead recipe but the crumb is a little more organised with less of a random open crumb.
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CHAPTERS
0:21 Feeding starter
1:05 Mixing the main dough
2:50 Quick knead
3:07 Stretch & Fold
4:55 Shape
6:18 Scoring & Bake
#sourdoughbaking

[@mayalkuwari8060]

I’ve gave up sourdough until I saw this video . My loaf turned Amazing . Just do exactly what he said. I’m so happy 😁

[@Ashgrom]

It’s really dead easy once you get into it. The hands on time is really little

[@Ldsyldsy]

same here exactly! Played with sourdough for 6 months, gave up because of the jars of “discards” and black-water-starters, such a mess. As soon as I saw this video I started a sourdough starter again and YES it works!! No more mess! Went to Jack’s channel to pay him respects too.

[@MaxR52]

Same. His site is also bookmarked now. Thank you!

[@pavel9652]

Jars of discards? It shows you aren't thinking with what you have at hand just follow blindly tutorials. Use the starter and add to pizza, pancakes or make a single thick pancake with herbs, spring onion and olive oil, etc. It is a dough!

[@2Spankey]

@@pavel9652 good suggestions, but we'd all be HUGE in size if we ate this much "bread" products. Plus, his way is easier

[@thespectrumguy2408]

I'm a trained baker in Italy and had the chance to work with some of the best in the sector and from me to you Sir Well done! This is a very well managed, very well described, simple and efficient way to put your passion into your body through a wonderfully baked loaf. Man you made me hungry!

[@JVSwailesBoudicca]

But does such a tiny amount of sourdough starter impart very much flavour into a loaf 🤔?

[@paulwarren6062]

@@JVSwailesBoudicca It's all about how long you ferment the dough. Like a good stew, it's always better the next day. Letting your dough cold ferment for 12 to 16 hours, of even 24 to 36 hours. Will allow the sourdough to increase in flavour. The less sourdough starter you use the better. More sourdough means quicker fermentation, which doesn't allow enough time to develop the flavour you want.

[@JVSwailesBoudicca]

@@paulwarren6062 Wow, that is a really good tip you have given me re "less starter - longer cold ferment" ...it makes perfect sense now ! Trouble is, my fridge is too small to accommodate more than one loaf & I do like to make at least two. I think that I will have to wait until the cooler/colder months (UK) so that I can put them outside the house ! Many thank for your excellent advice

[@dalepres1]

@@paulwarren6062 And, yet, this recipe calls for 25% starter and most ratios call for 20% starter so this seems like it's a high-starter-ratio recipe.

[@en2oh]

@@JVSwailesBoudicca do you consider 100g "such a tiny amount of sourdough starter?"

[@frankerzed973]

*[**06:30**] Day 01* + 257g room temp water + 98g of starter (amount for 6h of fermentation, if I wanna extend, use less) Mix so starter breaks down in water + 8g salt Stir + 388g strong bread flour (13% protein content) Mix with spoon, then hand to create a rough dough. No dry patches. Cover dough and leave it out at room temp *[**06:40**]* Flip dough and bring it together until smooth Back into bow, cover it *[**07:10**]* Spray a touch over water on the countertop to prevent sticking Ease the dough out into an ever increasing circle Fold on side into the center third, repeat with other side Do it again with other sides, ending up with a square shape Fold each corner in, shape it back into a ball Put dough back in the bowl, cover it *[**13:15**]* Fold it into a ball, leave on the tabletop uncovered *[**13:25**]* Fold it into a cylinder, tuck the ends in and seal it Cover the faces with rice flour Put in in the banneton, leave uncovered at room temp *[**15:00**]* Pop banneton into fridge Feed starter *[**06:30**] Day 02* Preheat oven 220º C *[**07:30**]* Score dough, holding blade at ~45º relative to countertop Bake covered with a pot for 20 minutes Clean basket gently with a brush *[**07:50**]* Remove pot, let it bake uncovered for 30 minutes *[**08:20**]* Remove bread from oven

[@ww07ff]

Perfect routine description!!! 30min on video title 😂😂😂

[@daisydukes62]

Thank you 🙏

[@paulao5834]

Thank you, it's very helpful after watching the video 😊

[@AnkitaMalviya108]

thank you💐

[@raffffff]

I wish I were like you. Thank you

[@itsmegiorgio]

My previous comment was from 1 year ago. I've been using this recipe ever since and here's why: its just so friggin FORGIVING. I mess up constantly. Overproof, underproof, too much/little water, forget steps, take steps at wildly different tims than planned. And each time I think my bread is going to turn out into a solid piece of concrete or some shapeless mush, the result is always so consistent. Man I cant thank you enough!

[@silvermediastudio]

It's pretty much been proven over the last four years that while the measurements are fairly critical (within about 5 grams), everything else is flexible as long as you adhere to the fundamentals. It's just bread.

[@carlostejedamd]

I'm a physician and leave home by 8 AM, returning at 8 PM. Never made sourdough bread in my life. Incorporated this routine which seems flexible to me except the 6 hr bill fermentation which I extended to a little over 12h (left the dough fermenting at 8 AM and picked it back up around 8 30/ 9 PM. Preshaped and final shaped, place in fridge and bake in AM. This is my second bread and I'm sharing a picture of the outcome. I shared this video with everyone I know who bakes. It's infallible.

[@silvermediastudio]

@@carlostejedamd I'm scared to ask where you get your...yeast.

[@carlostejedamd]

@@silvermediastudio lol... I use sourdough starter... The yeast you're thinking of goes to the lab, lol.

[@simonekincaid3993]

When I bake too many I just wap cooled baked bread in foil place in freezer bag, freeze for several weeks and then reheat before serving. It comes out like fresh baked bread. Love this.

[@user-eh3pl5lt9g]

I've been making sourdough for over a year and was now looking for something that does not require so much prep work. This is it! Made this twice already and came out great. Thanks!

[@ClaireBingham1]

My husband had just about given up with Sourdough bread after trying for 12 months until he tried this method - turned out absolutely perfect - Thank you so much x

[@silvermediastudio]

People made such a big deal about it during COVID but it's really simple. Remember, people have been making bread for over ten thousand years, long before everything could be optimized to the fraction of a percent.

[@celadonkim]

perfect recipe. such a time saver. only took 30 minutes of actual work spaced out over 24 hours with a spreadsheet and 8 alarms spaced throughout the morning and evening. wow

[@2Spankey]

hahahahaha...

[@Bassbarbie]

🤣🤣

[@cz8587]

Sir, you have absolutely breathed LIFE into my sourdough bread with this recipe and easy technique. I have been making sourdough loaves for months and have NEVER been able to get them to "spring" in the oven. It has been Frisbee City over here and I have had SO MUCH wasted discard. However, today I produced a sourdough loaf using this video and it is THE BEST loaf I have ever made. It ROSE like a champ in the oven and the crust was fantastic. It took barely any time or work at all. The hydration level made it workable so that I could practice shaping and not get frustrated (I am an amateur, clearly!). The thing that helped me most was when you mentioned you used your starter when it was about 2.5x it's original height, since usually I had been going for just 2x. I think that extra bit really made a difference, because I am FINALLY proud of what I was able to make with this recipe! I also like that you re-feed a very small amount of starter later on in the day, since this saves on flour and ensures my starter is ready in the morning. Thanks so much!

[@CulinaryExploration]

That's great news! I'm really pleased you are happy with the result. I really appreciate that you took the time to let everyone know how you got on. Happy sourdough baking :)

[@user-di6cn2ne7u]

Yeah this was 700% better than my lat 25 loaflvws over the past year 😂

[@Ashgrom]

If you dont like/dont have a baking stone or even more importantly an oven proof pot to cover it, a cheap dutch oven works great as well. Same principle just preheat it for an hour with the lid

[@desgrenan9895]

Have done this recipe well over 10 times and always came out perfect. This is the ideal method for sourdough with holes. I cook mine in a Dutch oven - lid on 20 mins/lid off for 20 mins high heat. Big thanks for a great series of videos. 🇮🇪

[@chebbohagop]

Fabulous system!! I love how malleable a sourdough baking schedule is - so little hands-on needed and there are many opportunities during the process to adjust to your own scheduling needs

[@mouelletAndroid]

I've watched so many sourdough videos, and have had a slew of results, from frisbees to some pretty decent loaves (that I couldn't replicate for some reason). So far, this video has definitely been giving me the best, most repeatable results! Who knew, simpler sometimes really IS better!

[@CulinaryExploration]

I'm pleased you had a good result Martin and thanks for the feedback, appreciated

[@peterthomas5792]

> simpler sometimes really IS better! Simpler means less to go wrong, simple is good 🙂 The only tip I would add is to put a small amount of the dough into a small jar (I use a spice jar) & mark the level with a rubber band. Keep it alongside the main dough during bulk fermentation - it makes it much easier to judge when it's risen by 75%.

[@TheRumblephishe]

I used your recipe and method for my first loaf of sourdough ever. Came out amazingly perfect! Thank you!

[@Mr.DFlo11]

First time trying to bake a loaf myself out of the starter I created using this recipe and it was a great feeling to watch the process and eat an awesome final product! 🥖🔥 Thank you I'm already on to the next loaf 👌

[@Danij017]

I have been interested in sourdough for years but only made things like English muffins or tortillas with my starter because the process for making bread looked so complicated. Your process was so easily explained and simple to follow that it is time for me to take that next step. Thank you!

[@AdventuresofCarlienne]

thats really amazing you found a way to bake some really top quality bread while still making your family a priority. Really admire that!

[@CulinaryExploration]

Thank you 👍

[@sandydameron2688]

Appreciate the content! I've followed several "How To's" on making a simple sourdough bread loaf and this is by far my favorite. While almost all have created a very good sourdough loaf, your method greatly simplifies the process, minimizes the time commitment, and creates a great loaf. This has been my go to method for my last several bakes and have produced fantastic results. Thanks for taking the time to share!

[@Kusunoky]

Amazing simple video and right to the point. Love when you mentioned time for people who are working with fam and the care of the basket. Very well made 😍

[@CulinaryExploration]

Cheers Kusunoky, much appreciated :)

[@smileonaplate]

I need to try this recipe! Thank you for sharing your routine and how you find time for baking your own SD, because we all know how time consuming this is. The trick is to plan your day and the baking around it 👌🏻

[@Rexyspride]

This looks simply perfect for me! I work in retail so rarely have 2 days off together. This schedule will help me to bake sourdough more regularly. Thanks!

[@CulinaryExploration]

Hi Paul, should work well for you, let me know how you get on

[@carlamartins7464]

Looks fabulous and appears to be easy enough to do. Thanks for sharing.

[@Stene-Strom]

Thank you for sharing this super simple baking method. It has improved my baking both terms of time spent baking, but also the result which is much more consistent now ✌️

[@lauratraceytherapy]

You changed my relationship with baking sourdough bread. THANK YOU for sharing your baking brilliance!

[@Lizard008]

Very practical schedule! I do something similar, but only bake a loaf every 2 or 3 days: As I work from home 80% of the time, I do 3 or 4 stretch and folds instead of the lamination. I feel like the time spent is the same overall. Honestly, I think these kinds of real practical, down to earth methods should be encouraged more often. It's not complicated, nor time consuming - it just requires a tiny bit of planning; habit forming does the rest :D

[@CulinaryExploration]

I'm happy to incorporate more stretch and folds if I'm at home. It's amazing how forgiving sourdough can be. It's actually an easy bread to fit into a daily schedule. I think the planning is probably the trickiest bit, it takes little experimenting :D

[@helianthe3457]

Could you detail that a bit? I'm interested in making bread every 2 or 3 days, everyday is a bit much. Like do you put the starter in the fridge for example?

[@Lizard008]

@@helianthe3457 process is the same as is depicted in the vid. The difference is that you leave the jar with scraps in the fridge until the night before you want to start prepping your dough. So it's exactly the same: - Evening day 1: feed your scraps that you've kept in the fridge. - Day 2: do your usual dough with the starter that was peaking in the morning, remember to shove your pot of scraps in the fridge after using your starter. - Day 3: bake the dough that you've proofed overnight in the fridge Alternatively: just place your starter in the fridge an hour or so before peak. You can use it straight from the fridge for a couple of days with no noticeable loss of leavening. I hope that helps. feel free to let me know if you've got more questions :)

[@raffffff]

@@Lizard008 you should make a video😅❤

[@MrsSmudger1]

Wow this is great. thank you so much for your easy to follow tutorial. i love SD bread and made my first last week following another you tube channel which i found a little too complicated. I've ditched that and will be following this recipe from now on, sooo much easier. Thank you for making my bread baking easier. Looks fab, can't wait to try.

[@mamacookslove]

Wonderful! Thank you for sharing your recipe and techniques.

[@iamacheezit]

I started baking sourdough bread along with the rest of the internet about two years ago and it has been so rewarding, but I sometimes just don’t have the patience for it. I tried this method for the first time about two weeks ago and it worked so well that I immediately ditched my big jar of starter and just keep the leftover scrapes in a small jar like yours. The schedule is perfect, too. Thanks for the great video!

[@cachi-7878]

Safe to say you got the knack for making these sourdough breads; they always come out looking so nice. Congrats Philip!

[@CulinaryExploration]

Cheers Cachi :) - hope you had a great Christmas break

[@maureen5729]

Beautiful video! Makes it so simple. Thankyou! 👍

[@roncassar7310]

I tried this recipe and the results were fantastic. Every aspect of this recipe worked. And I love that if you follow the timing you can have fresh bread ready for lunch. Thank you!

[@CulinaryExploration]

Cheers Ron :)

[@tzvirotstein3629]

Have followed your instructions to a “T” and our very first Sourdough baby looks just great !!! Thank you Chef.

[@CulinaryExploration]

You're welcome, really pleased the video was helpful. Enjoy your sourdough journey :)

[@NickijoeCanuck]

I’ve been following your method for more than a year now and it’s great, thank you!

[@katkepus9265]

Absolutely love this recipe, thank you so much for coming up with such a straight forward method which produces consistent, amazing loaves! I was so done with all the recipes that required stretch and folds every half hour eating up several hours to get varying results. I have probably made this recipe 20 times now and always get big ear and beautiful open crumb. ❤️

[@sarahr.6874]

You know there are recipes you can just bake in a form, with high hydrations completly without stretching and folding. My go to is a recipe with buttermilk and potatoe that i just bake in a bread form. You dont get this open crump then tough, the bread is more dense and heavyer then, but i like it.

[@lillygtz]

Hi I have a question? Do you bake on a baking stone like he does or a Dutch oven? I’m wondering if I can use a pizza stone and place my loaf on parchment paper and cover with a pot the way he does? Thank you for your help.

[@katkepus9265]

I use a Lodge combo cooker but a Dutch Oven would work as well.

[@lillygtz]

Thank you for your quick response. I use a Dutch oven but I would like to try a baking stone like him but wonder if a pizza stone would work. I do always pour some water in the Dutch oven right before covering and I believe it gives my bread a nice rise also.

[@stephanietjoa8393]

So envious with ur success on achieving high ears. So far my sourdough always has tiny/no ear. And the crumb is always sticky when I cut it. Can anyone tell me what should I do? 😢

[@janegaytan8204]

Thank you for this easy to follow method. This is only my 2nd time making sourdough, having only baked ‘regular’ bread with instant yeast. First time using your method. I found the dough much easier to work with and the timing was less stressful than previous method I tried. I was concerned my dough didn’t look very well risen/seemed dense before I baked it. I used a Dutch oven. It came out perfectly, my husband says it is the best bread I’ve every baked. Thank you for sharing your skills!

[@CosmicKaori]

This is the only recipie/instructions that has given me success with sourdough ❤ I am glad I kept looking

[@CulinaryExploration]

Awesome!!!! Thank you

[@theswiftquiltingcompany4093]

Took me a while to sort out a warm place to keep my starter and dough, but you've been a life saver! This is the only bread I eat now! Xx

[@JonSkare]

I have been baking sourdough bread for about 5 years and the recipes have me chained to the kitchen for stretch and folds, with varying results. I was a bit skeptical about this process but I attempted it with locally milled white bread flour. It is probably the best bread I have ever had! So, today I used a blend of Turkey red and white sonora wheat and when I took it out of the fridge this morning it had a hard crust on the bottom since it was uncovered, but I baked it anyway. Fabulous again! Some of the best oven spring I have ever had. Maybe I was over manipulating before but I never could figure it out. Thank you for making this easy for me...

[@janiechambers2343]

Thank you for the recipe! With any sourdough baking my loaf didn’t turn out as perfect as yours the first time but my first bake was still a really good loaf and with practice and adjustments I know this is a recipe I’ll be making weekly.

[@CulinaryExploration]

Awesome Janie!

[@thesuperboscar]

Thank you for sharing your experience with us!

[@williamterry3177]

Great easy to follow instructions. Got my first decent rise with your method. Thank you

[@zetuljka]

I just love this hustle and waste free method, watched few videos on how to make sourdough starter and was put off by the amount of sourdough that has been discarded in the feeding process. Now I am motivated enough to give it a second chance. Thank you!

[@CulinaryExploration]

You're welcome Katerina, let me know how you get on :)

[@leahcullen1]

There are lots of ways to use up sourdough starter rather than throwing it out. Pancakes or flatbread are my favourites! 😁

[@sewallyoung1480]

I don't understand why people discard excess starter. It is flour, water, and yeast, all of which are ingredients in the recipe. I use what I don't need for my next batch in my recipe knowing it is equal parts flour and water. I adjust the flour and water in the recipe to accommodate the amounts in the starter. The additional yeast doesn't hurt the bread; in fact it spikes the dough and cuts down the fermentation time. I haven't tried the method demonstrated here but I will do it. Might have to fuss with it a bit because I prefer 100% whole wheat.

[@kevinvandeven9343]

I have been making this now for about two months and it works out very nicely every time! Personally, I now use starter from my jar in the fridge, which works just as fine, and reduced the amount to 90 grams. I also blend in about 60 grams of wholemeal flour for flavour. Thank you for this excellent recipe and method, love it!

[@JessicaMacrow]

So made my first loaf using your calculator and method and it is fantastic! Thank you for this video!

[@sebastianrein2612]

This bread is excellent and incredibly well described. I’ve been baking for about 4 years with good results, but as he says, I often feel chained to the kitchen. This is absolutely better and easier. Thank you.

[@user-kp3cz3yu8g]

This is actually the best sourdough video tutorial I seen so far. It still takes quite a while to make but pretty manageable compared to freaking 3 different rolls/techniques and equipment other "easy" sourdough recipes call for.

[@romystumpy1197]

Exactly for centuries the baking of this bread didn't include fancy techniques or equipment

[@Freshprankstv1]

how? totally left out how he even made the "premade stuff in the bottle"

[@harmen1832]

@@Freshprankstv1 The answer to that is literally in the beginning of the video

[@Freshprankstv1]

@@harmen1832 you’re right “here’s my starter from my last video” Very in detail. Gotta watch the previous video. No biggie

[@harmen1832]

@@Freshprankstv1 he explains its the residu from the previous sour dough. He then shows you how he makes the starter again and says he does it every day at the same time with the same ingredients.

[@jasminebustard5928]

This recipe is incredible! It is the only bread recipe I use and it’s perfect for the home baker. I make 1-3 loaves every weekend with this recipe and it is so effective and low-stress. So glad I can now make beautiful bread at home while maintaining a full time job and a social life🙃. Thank you for your work in developing it!!!

[@CulinaryExploration]

Really pleased it was helpful Jasmine, happy baking!

[@katr2773]

Love that you only do it once a week. How well does it store? Or how do you soften the bread after a couple of days?

[@katebates3423]

I'm still a novice and have had so so results until now. This method is really good. Today's bake is my best and I am so grateful for your good, clear instruction. -So pleased.

[@mariporraloka]

I enjoyed this. Being making souerdough bread for 2, 3 years now. It is nice the way you do it without all the technical steps that only used to make me frustrated with all the stretch and fold, huge amounts of water and steak dough. Super cool approach 😊

[@JL-ge5pt]

Brilliant! One of the most daunting tasks in bread making is learning the sequence. I spent many years catering and cake-baking for large groups, and timing / scheduling and sequence are the key to at least appearing to have one's s**t together. You've broken the process down into manageable steps and your end product is gorgeous. Bravo to a natural-born teacher!

[@CulinaryExploration]

Love the "appearing to have one's s88t together". For the first part of my career, I worked in several kitchens in London and scheduling was everything. You would bomb without it, it wasn't an option. It's naturally woven into my fabric now, I don't even think about it. Cheers for the feedback :)

[@hasan1980hb]

@@CulinaryExploration Hi I was wondering if you could help me please. Something has gone wrong on the first two attempts of this recipe. I follow your recipe exactly as described but my dough at the end doesn't seem to have the strength of yours. Once it comes out the banneton whilst it has some strength looses some of its shape spreading a little (not too much) and is slightly slouchy. Yours seems firm and even cutting it with a blade is easy where as mine cutting it is hard as the dough seems sticky (seems more wet then yours) and has elasticity and when trying to cut it it's difficult as the whole dough moves around with the blade and the cut kind of gets healed /filled by the dough. I am using strong bread flour with around the same protein content. Waitrose strong organic white bread flour with around 13g protein per 100g. My starter also almost doubles and is foamy before using it. I used the exact same quantity of flours /water as you prescribe. I also let the bulk rise to around double (also has a few bubbles on the surface by this point) before putting it in the fridge in the banneton. My dough seems more wet I would say and harder to control. Doesn't have the firmness of yours or the stiffness (as noted when I try to cut it - self heals, and the fact it doesn't hold its shape as well). The bread whilst nice, doesn't have anywhere near the height of yours or shape( flattens out slightly) What could be wrong could you please help. Maybe I should try less water to make it firmer? Not sure what to do? Thank you in advance.

[@lisanncornelis4663]

I seem to be experiencing the same problems. Right from the get go mine appears more “ wet”…

[@hasan1980hb]

@@lisanncornelis4663 I have a feeling we may need to adjust our recipe to have slightly less water. Although the protein content maybe they same for our flour as his, there is no doubt small variations. I will adjust the next time using 10g less water.

[@lisanncornelis4663]

@@hasan1980hb I just did 50 ml less….waaaay too little,I think. One, for the journal, I think lol Won’t know until tomorrow. Will you let me know how it “ baked out”? Thanks, in advance

[@dancingqueenswim]

Thank you! I did your method this past week! And true enough, it has made sourdough baking easier and less troublesome! I'm in Singapore, and my levain only need 6 hours at room temperature, the water is 68% (high humidity here).... Very happy sourdough week. Thank you again

[@CulinaryExploration]

You're welcome. I'm pleased you enjoyed the method, greetings to Singapore :)

[@skribeworks]

Hello, fellow Singapore resident =).

[@DawnMarieMcMillan]

Simplest method I have found yet…and it does make a pretty decent loaf of bread. Thanks!

[@talakeratopfanchannel]

Made our first sourdough bread today using these instructions and it was a huge success! Thanks for the video!

[@bretstang06]

My first ever sourdough bread loaf came out great this morning. I have always wanted to make some sourdough bread but thought it would be too hard. After watching countless KZbin videos I came across your video and though I can do that one. Recently got some starter from a neighbor and followed your instructions on my first ever sourdough adventure. My wife and I had sandwiches for lunch and they were great with the sourdough bread. I already have round two going today from the leftover starter. Thanks again for such an easy to follow and make recipe. No more expensive store bought sourdough for me...

[@CulinaryExploration]

Awesome, great job. Home baked tastes better too ;)

[@kruzrken]

Dude, you rock! I have been baking all of my life, but using your techniques, this is the first time I have made sourdough successfully. Thanks!

[@CulinaryExploration]

Awesome!

[@ghdk530]

I watched your filming behind the scene video and thought this guy is very generous and genuine. Then I watched this video and here I am, all motivated to make one loaf now. Thank you for the positive energy you send.

[@nataliazen]

Yes! My bread finally sprung using this method! 🎉 I’m so proud and happy!

[@miriammeyers1982]

I love that you include thoughts of your daughter as you're preparing the bread for your family. Those thoughts are the love that flavors home cooking. I've been afraid to try baking sourdough, but hearing your dynamic approach of baking within your busy schedule has me ready to give out a try. Thank you.

[@CulinaryExploration]

Cheers Miriam, let me know how you get on :)

[@miriammeyers1982]

@@CulinaryExploration I was rushed and created a sourdough brick. We are using it as a door stop 🤣. I'm going to try again today!

[@petrawhitmore4751]

This was incredible! My family said it was the best bread I’ve ever made.. gotta admit, it probably was! I think I’ve been a little lax with my weighing and measuring, more winging it… my loaves have been nice, but not great. I’m so, so grateful I stumbled across your channel. You deliver the information straight to the point. Love it, thank you🙏

[@CulinaryExploration]

Hi Petra, I'm pleased the video was helpful and that you and your family enjoyed the bread! Weighing helps a lot with consistency :)

[@petrawhitmore4751]

@@CulinaryExploration thank you! Also quick question, do I need to cover it in the oven? If I want to try a oval shaped loaf I don’t have a pan I could use to cover it…🙏

[@CulinaryExploration]

@@petrawhitmore4751 You don't need to cover it but you will need to create a little steam by using a pan of water in the bottom of the oven or misting with a water spray. Covering the dough is a fairly safe bet to get the best spring I guess. Try it and see how you get on!

[@leonlowenstadter9223]

Hi there! If you'll be more precise with measuring, especially with small loafes, you'll surely have more success.

[@rking913]

Always a great looking loaf. Love your channel, and I hope 2022 is great for you and your family.

[@CulinaryExploration]

Thank you! And wishing you and your family an amazing 2022 too!

[@mylaskitchen9249]

I'm trying your recipe right now, hoping to get good result. Thank you for sharing a simple procedure that's easy to follow.

[@CulinaryExploration]

Hope you enjoy the process :)

[@rakmobrakmob749]

Nice video. Bravo. Very clearly explained. Over past couple of years, I've developed my own (minimal labour / hands-on time) technique which happens to be pretty similar to yours. A big difference is that I only measure accurately my flour weight (for the dough, not for the starter) & water volume (for both dough & starter). I do the remainder "by eye" and that ensures that the hydration level is within workable limits. Another difference for me is that here "on the continent" I don't have easy access to that which is labelled as "strong bread flour" (this naming is also rather dumb IMO). However, I can get hold of Type550 organic white wheat flour at 11% protein: this works pretty well, though overproofing seems to be more of a risk than with a "strong white" flour at 13%. Anyhow, keep up the great work. It's nice to know that someone else has distilled the process down to something very similar to my own.

[@tanyuk]

Thank you so much for this recipe and demonstration of your technique! For the first time in two years since I started mastering a sourdough bread baking I got a perfect loaf! I’m over the moon 🥹 I followed your steps as closely as possible with a few deviations - I used King Arthur bread flour 12.7% protein, used a splash more water as the mix felt touch dry and baked in a dutch oven. Ah, and I did half the recipe for one loaf. Per-fec-tion!! (My family thinks I’m weird being so happy over a loaf of bread, lol)

[@CulinaryExploration]

Awesome! There’s nothing weird with being happy when you get sourdough right lol. It’s a great feeling. Well done with making the alterations. Tweaking the formula is a big part of getting the process right! 👍

[@deloresmendoza2014]

Just have to say...Thank you for this recipe and helping me not to feel so bad about that EXTRA starter I had to get rid of. It's like I grew to love the starter I nurture! LOL So hard to just toss it! @@CulinaryExploration

[@Momma_Tomma]

Thank you so much for your easy to understand videos! I am finally able to make sourdough bread! My starter is amazing! The bread dough is now soft, and stretchy, and beautiful! It makes wonderful bread! Thank you!!!!

[@skinnydee1886]

Thank you sir, this looks very easy; I'll surely try this on Saturday!

[@TheOldFellow]

I baked my first loaf this morning, out the oven at 08:00. It looks EXACTLY like the one in your picture. If it tastes as good as it looks, you have a friend for life! I've been baking for a few years now (maybe 50...), and sourdough since my first starter a year ago, but this simplifies the whole thing, and it works. Now to see if the scrapings-starter survives a week in the fridge...

[@DennisZimmerman]

I bake about every other week and use the scraping method

[@madjaffa]

I love how easy this fits into the morning routine! I was wondering, if you were working from home on a particular day and had some spare time during breaks, would coil foils at some point (during the bulk ferment perhaps?) help for this bread?

[@juan3450]

I have that same question, I guess that would help

[@thesmuuuuggh]

beautiful no bullshit approach. love it man. this is eye opening for real.

[@CMe48282]

Love the technique of covering with pot for the steam, clever!

[@CulinaryExploration]

Cheers Charles!

[@ike7539]

My mom was born in the city of Kayseri in Anatolia (central 🇹🇷Turkey 🇹🇷). When she was a child, there was a bakery on her street that baked bread and other baked goods in a big brick oven fired by wood. They used machinery to mix the dough, but when there was a power outage, the owner would jump into the tub and start walking on it, mixing it with his bare feet and hairy legs! 🤢 When people asked him if his feet were dirty, he would say that they had been sitting in his socks all day, much cleaner than his hands that he would use to sell/give bread with, but he had washed them that morning and put on new socks the day before... My grandmother was not convinced, so she would not send my mom to the bakery and she would stop buying bread for a few days to make sure that the batch of dough that had been mixed with the owner's feet would sell eventually. This is a true story that my mom told me that took place in the 1950s.

[@CulinaryExploration]

That's a fantastic story, thanks for sharing :)

[@ISolidSnakel]

This guy knows what he is doing. No bs, straight to the point. Awesome. No need to feed starter at the same day and mix everything together works just fine, I've been doing this for 2 years. If you don't have any strong flour available, I would add a series of slap and fold.

[@TheChunder3]

Brilliant - you nailed those instructions!

[@lindensheffield6434]

I've tried a ton of sourdough recipes now and this is beautifully simple and likely to succeed especially for beginners.

[@inmamcleish1872]

Hi Philip, I was "hooked" to your basic no-knead sourdough bread recipe, with excellent results every time. I will definitely try this recipe. Do you ever put any wholemeal flour? it gives a better flavour. Thank you for all your videos. They are practical, clear, easy to follow and to the point. One more question. Do you prefer the stone with the pan on top to the Challenger pan? Keep going... Inma (from London).

[@CulinaryExploration]

Hey Inma, I still use the no knead recipe a lot. This recipe gives a bit more of an organised crumb. I'll be interested to know what you think. Sometimes I add wholemeal flour, I love the flavour too. I enjoy baking with the challenger pan and the stone / pot combo. It depends what I'm going to be baking on that day. Cheers Inma, good to hear from you :)

[@Vitcodb]

Got my sourdough bread making down to 15 minutes a day (turns out amazingly!). Using a bread maker though, no folding, more starter relative than you, some whole wheat flour, and about 20h hours rise time - experimenting with that might allow you to shave more time here as well!

[@boomish69]

I do the same , I have time to tend to it all day..a few mins to prep then a few mins to do the turns once the dough is out..

[@GavM]

Same here. Bread maker. I make full use of the delay timer. Have my process down now.

[@Wojtaz77]

Thank you so much for this video. You have given me the inspiration to give sourdough another try. I live in Japan so it took a lot of prep to get everything I need to bake at home. I’ve got my convection oven which bakes great bread. I sourced out some great hard flour 13%, rye flour and freeze dried sourdough flour from Germany (if you don’t want to use a starter). I’ve got an all stainless industrial 7 liter dough mixer, oven stones, rattans etc. after sourcing everything I started making pizza and never made any bread. Thanks for the motivation to get back at it.

[@michellewhite6992]

Wow this is so simple thanks for sharing.

[@silenealice6276]

Looking forward to trying out this method! Thank you for the thorough instructions! What would you do differently if you were baking a loaf once every 2 days? Would you leave your starter out for 2 days, or put it in the fridge in between?

[@CulinaryExploration]

I would pop it in the fridge. As the jar is pretty much empty it wouldn't take long to come back up to room temperature. Hope this helps, Phil

[@dewynoodle7674]

I like the idea of not having to deal with discard and the same jar! Will have to try and find a way to ‘shelf’ the starter for 2-3 days re my schedule, but I’m sure that’s doable if the fed starter rises 2.5x you think? Awesome vid.

[@CulinaryExploration]

Hey Dewy Noodle, the scrapings will keep fine in the fridge. I've got a video coming out today on maintaining the starter. Hope it answers your questions :)

[@dewynoodle7674]

@@CulinaryExploration Cool thx. I torture my starters sometimes😬 but I like the 2.5x rise test. 👍

[@Sojourner-cd8go]

This is the best sourdough tutorial I've seen out of all the ones I looked at. I was a little worried about the hootch on top of the starter when I first mixed it. I had to do a little research to see that it was normal. Great video!

[@awaitingthetrumpetcall4529]

This video is very instructive. Your 'stretch and fold' technique looks like a real time saver. I'm going to try it. The temperature in my kitchen is cool so I let my dough rise in a bread pan by the heat of an oven light then I'll put it in the refrigerator overnight. To bake it evenly I spray the top with a mist of water and then after 15 minutes I'll flip the loaf over for about another 17 minutes.

[@space.youtube]

Your technique has evolved so much, and there's plenty of new stuff for us to adapt and incorporate into our baking routine. I really like the "stretching and folding"(into thirds), and the shaping changes you've made compared to old vids. The "well sealed cylinder" is a technique I often see bakers employing as they churn out dozens of SD loaves. The way you're using starter quantity to regulate bulk fermentation times is really interesting. What's the range between warmer and colder months for you? Great video, really enjoyed it, now to challenge my own baking dogma and established habits with your example as a motivation. Happy new year, stay safe. Edit: The bake temp, and no ice or water spray? The bottom of the loaf looks beautiful. Mind blown.

[@CulinaryExploration]

Hey Space. I appreciate your feedback, cheers. The bake works well with no ice or spray, I'm pleased with the result. I don't have lots of spare time in the day so the process is forced to be as simple as possible. During the Autumn and Winter the temperature is around 16-18c in my kitchen. Summer is a different story, Greece gets hot. The kitchen is the only room without A/C as it's quite small. The temp can hit 36c (although 32c is normal in my kitchen) at the peak of summer so things ferment quickly! I tend to use a large cool box with ice blocks or a second fridge to slow things down. Let me know how you get on with the process.

[@AlexanderPoznanski]

The big pan which he uses to cover the dough in the bake replaces ice or water spray. The humidity inside is the same as with spraying, but all time long while it is covered.

[@space.youtube]

@@AlexanderPoznanski Dutch oven or pan, he/we (many at least) still use ice cubes or spray the inside of a hot cooking container to facilitate oven spring. Look at CE's earlier videos and you'll see him do it too. What's more interesting is the reduced cooking temperature, I'm of the mind that has more to do with not needing a spritz or ice cubes.

[@space.youtube]

@@CulinaryExploration Phil, lower cooking temp is a winner. So glad to be rid of 240-50 deg dogma and burnt bottoms.

[@elenachiriac7590]

I have so much respect and admiration for people that take complicated things and break it down into easy concepts ! that Sir, is called mastery! Super excited to give your recipe a go on my first sourdough bread tomorrow 🤞! P.S.: Solution Engineer nerd in the room here 😄

[@CulinaryExploration]

LOL - Cheers Elena, let me know how you get on tomorrow :)

[@CeCiLiA2601]

My sourdough came out perfect and such a time saver. Thank you so much!

[@Simplycomfortfood]

Happy New Year Phillip. This is an excellent video for setting a schedule. I struggle with having time to do all the stretch and folds and bulk proof time. You and I have discussed my struggles with sourdough bread. I can do this. I am excited to start my starter up again. Thanks Phillip

[@CulinaryExploration]

Hey Blair, great to hear from you. Get your starter going and let me know when you are ready to bake :)

[@Simplycomfortfood]

I will. I will get the starter going today

[@CulinaryExploration]

@@Simplycomfortfood Good man :)

[@greggf.1393]

I like how you say a spray bottle is well worth the investment as if you're dropping an entire paycheck on one :)

[@jfrphoto01]

Walmart, spray bottles for $1.99 or less. And several different sizes.

[@matthijsvanemous7046]

the 30 minutes is a bit misleading

[@davidweeks6090]

Not if you read all the words.

[@mischatf]

A KZbin video with a misleading title? Get outta here

[@AliceWanders]

10000%

[@juliaa7908]

@@mischatf 🤣🤣🤣🤣🤣

[@noraestell4787]

A LOT misleading.

[@meps8965]

this video safed me. almost quit with the normal recipes, they were so much work. this is amazing

[@rhbarnes7506]

This is the best sourdough lesson I have found on KZbin. It really works and I am now making perfect loaves like a pro. Many many thanks for the video!

[@nozarm10000]

Way too much work.

[@matsu223]

Your efficiency is commendable. You are going directly to the point here not waisting our time. I like your budget dutch oven too. So simple. I am keeping my eyes open for a two compartment cover to allow me to bake two loafs att the same time, or just a rectangular bigger one. I have subscribed hoping to get your spreadsheet and to follow you.

[@CulinaryExploration]

I'll be firing the spreadsheet over towards the end of this month with the monthly vid and email. Cheers Mat

[@user-fg9rf7jj4r]

Thank you so much. I have never baked bread before but I'll definitely give it a try.

[@ruthpaans4275]

I have now made this recipe many times over the past year and it has never failed me. I will continue to use it as it works wonderfully well! ❤

[@CulinaryExploration]

Awesome, thanks Ruth :)

[@doBobro]

Thank you for recipe! It's my 7th attempt. Best result so far. Spring, taste and texture are much better.

[@robertbrook2118]

Brilliant explanation, and as always in the UK, straight to the point.

[@nadeanfit]

I have made this recipe exactly his way at least three times! I have written it down in my recipe book to keep FOREVER. it works amazing!! I love how it makes making sourdough so much quicker and easier.

[@CulinaryExploration]

Pleased you found the video useful :)

[@258AJC]

Thank you for a relatively quick and easy, no nonsense method. I've made bread for years but have been scared off sourdough after a myriad of failed attempts. Now both times I've done your method I have made perfect loaves.

[@kellyeskaines319]

I would so like to try this recipe! Maybe soon! Thanks for sharing

[@krazmokramer]

Great videos! THANK YOU FOR THE CALCULATOR!! Subscribed

[@CulinaryExploration]

You're welcome :)

[@Nelipson]

I recommend to feed your starter full grain (rya or not) flour. Before you put your bread into oven spray/brush it with water. I love the folding, and 18C is best for long fermenting. Greetings from Poland a bread country.