How To Make A Basic Open Crumb Sourdough Bread

[@z96109]

Great tutorial, I especially enjoyed the feelings of impending doom triggered by the music.

[@FullProofBaking]

Omg.... lol

[@Chinookman]

@@FullProofBaking I felt like I was watching John Carpenter's The Thing....pretty certain Ennio Morricone uses this same type feeling. kzbin.info/www/bejne/o5a4Y5p3ipyLqdU

[@johnkaras8313]

Exactly!

[@songangel15]

Haha 😂

[@Knat0001]

I loved the video so much but my wife made me shut it off because the low drumming was giving her the worst headache!

[@australien6611]

I'm a qualified baker with over 30 years experience and your technique is fantastic. What a beautiful loaf of bread ❤👍

[@FullProofBaking]

Thanks so much for the kind feedback :)

[@stephenlutz3907]

O.k...I watched this video and commented, but...I have since rewatched a half dozen times. The timbre, tone and cadence of your voice is so compelling it is nearly hypnotic. Whether cultivated or a natural gift, your ability to teach and effectively convey a message is quite remarkable...and your mastery of breadmaking processes for one so young leaves me speechless. Lamination?? In all the years I have pursued this art of breadcraft, and in all the books I have sought out and studied it, I have rarely seen this technique even mentioned...yet here you are incorporating it into a tutorial and demonstrating it with very skilled hands. PLEASE consider spoken instruction in your future videos, as you did in this one. Your "silent" videos are also very well done, but this one....BRAVO dear lady...this is just an utterly superb and comprehensive guide for anyone who loves breadmaking!

[@FullProofBaking]

Stephen, this is just the most encouraging comment ever. Thank you so much for all your kind words and your very helpful feedback. I will definitely use sound in all my videos now - it turns out it's actually easier than adding in all those captions :) Happy baking to you!!

[@Gyseli]

@@FullProofBaking I have to agree with Stephen - this was a phenomenal video! Your voice is really clear and easy to understand, and you describe every step of the process, and the reason for what you do so very well! I would easily pay you 15-20 $ for that loaf 😍 🤤 all the best to you - and yes, I will subscribe! Already have subscribed at Instagram😉

[@FullProofBaking]

@@Gyseli Thank you thank you!! :)

[@son_gogeto9128]

Yes! She is the best teacher of bread I've ever seen. Thank you for changing my family's life, with actual good bread.

[@dadob8458]

@@FullProofBaking same here, I lost a count how many times I watched this video, just magical ....

[@patchblahblah]

all bakers, the shower cap is a great re reuseable option! People seem to use so much single use plastic prepping and baking bread. Thanks for modelling this little trick too. Great video

[@FullProofBaking]

Thanks for your feedback!

[@buhkangliwayway]

Thanks for this! I used the free shower caps they give out at hotels 👌🏻

[@leisydern]

I just cover my bowl with a plate 👍

[@SouLesSfAtaLiTy]

I use the bees wax paper!

[@paulrivera3466]

Of all the sourdough tutorials I've watched this one is for the books. Definetly recommended!

[@sheilan9355]

I have struggled with sourdough these last 6 months..and was getting really frustrated. I watched loads of videos and made progress but at a snail's pace. This video has made a huge difference. It is by far the best video out there. Clear and precise and doable instructions. Can't thank you enough. Will be watching all your videos!

[@blayne2029]

THIS is how you do a step-by-step video. Well done!

[@claregrana]

This was one of the best instructional videos that I have seen. Your voice is soothing and calm and all of those steps seem doable. You are a natural instructor! Thank you.

[@jdrake411]

Hi Kristen! I just wanted you to know that I followed your recipe to a 'T' and am very happy with the result! I am one of the many who discovered baking as a pandemic hobby over the past two years. Of course, sourdough soon became a passion. I have made many loaves in that time, but wanted to change up my baking game just a bit to see if I could get some noticeable improvements in my bread. That's when I discovered your KZbin video (having viewed many). Something about it just rang so true to me, I decided to give it a go. Before this, I rarely autolysed, or if I did it wasn't for more than an hour. I also only did a couple of stretch-and-folds. This time, I decided I would follow your recipe and see if I could tell a difference in my results. And sure enough, my first loaf turned out great! I got a nice ear, although not as big as I'd like. This, I think, was more due to my not having made a deep enough score in the dough, than anything else (scoring has been a challenge to me). But the oven spring - wow! Such a nice rounded loaf! I'll admit to having made any number of smaller, flatter loaves over the past 2 years. All tasted great, but didn't look like they should. But this loaf is beautiful to me! I'd leave a photo, if I could. I also opted to pop for the 5$ PDF of the recipe, to get all the details written down. It's the first time I've done this, but for 5$ I figured, why not? I'm glad I did! I will search your recipes to see if I can find a sourdough recipe where other ingredients, like my two favorite ingredients, jalapenos and cheddar, are added to the dough. I would love to see your recipe for something like that! While I love making jalapeno/cheddar bread, the loaves never seem to get the spring I would like. Or perhaps you have a formula/method for adding such ingredients to this recipe? If so, I'd love to read about it! Nice video, great recipe, thank you!

[@devotedmomof7]

I'm a relative newbie at sourdough - failed at several recent tries using other methods. Your videos are the only ones that explain WHY you do things. It's resulted in (2) excellent loaves of bread this week - my first excellent loaves. So many videos say "until the right consistency" or they seemingly randomly vary the ratios - leaving me wondering why they changed it. I watched you starter videos and it was the first time someone said, "Look at the growth, look at the fall, etc. and adjust acccordingly." It made so much sense at that point. I do have one question that I see in videos that hasn't been answered: Why do we need to take the temperature of the dough and record it? What's the purpose? Thank you in advance. Thank you for your excellent and thorough instruction.

[@sswatson]

yes! i wonder the same thing about taking the temperature during the stretch and fold stage. and, i too, have all at every attempt of making bread. i feel some things or some steps are missing or i don't understand some thing(s).

[@laurabennett9865]

The lamination is the secret

[@anomi2809]

the dough temp is one of the measurable factors controlling the rate of fermentation, which then influences the amt of time it takes to complete the bulk ferment on the counter. if the dough temp is too high and you don't realize it, fermentation will happen much more quickly and you may unknowingly overproof your dough at this stage. this is important especially for those new to baking bread bc they may not see the visual clues at first. it's also a good system for tracking changes to see how adjustments impact your final product. when I made this bread and followed this video's instructions, I appreciated how she noted the dough temp at each interval and then mentioned her bulk ferment stage lasted for approximately six hours at those temps. that info gave me milestones to look for when I was working with my dough. king Arthur's website goes into the science of "desired dough temperature" and has a pretty decent breakdown of this if you're interested in learning more :)

[@stephenlutz3907]

I have been a home baker of just about every bread imaginable for the last 35 years, and the thrill of seeing the results of my effort come out of the oven is still as overwhelming as it was with my first loaf. But I must say, you handle that high hydration dough like a skilled surgeon wields a scalpel, or the fingers of a piano prodigy waltzes over the ivory keys. Your presentation is superb and I am delighted to have stumbled upon you channel! Looking forward to more of your videos.👍👍👍👍❤❤❤❤

[@FullProofBaking]

Haha - thank you so much! 35 years!!! Wowza! You're right - lifting that lid and seeing your final loaf is the absolute best. But I believe I will be baking 35 years from now as well - it's just the most joyous, relaxing craft :)

[@sgstex]

Bravo. The absolute BEST bread baking video I have ever seen. To beginners watching this video pay attention to how the dough LOOKS at each step. This is so much more critical then exact weighing. Why? Because in the countless books that I have on bread baking there is very little talk of the effects of where you live on flour hydration. I have a second home in Puerto Vallarta Mexico and depending on the time of the year, flour can weigh 15% to 20% more due to the high humidity levels. Using the same proportions as I do at home produces pancake batter. So thank you SO much FPB for such an excellent video where we can actually almost feel the textures as you progress through your explanations.

[@FullProofBaking]

You are incredibly kind to write! Thank you for this awesome feedback! :)

[@cachi-7878]

Funny you mentioned trying to bake bread in Puerto Vallarta. A week ago, I attempted baking in Oaxaca and although the dough was not quite pancake batter, it was quite wet. I usually like high hydration doughs but wasn’t expecting a wet dough this time around given the recipe. I baked a second loaf a couple of days after and held back a bit on the water. It was easier to handle. Always fun to try to bake bread in someone else’s kitchen where it feels like your very first time baking, especially when using a wood-fired oven of which you don’t know the exact temperature and characteristics.

[@donatadereus7900]

Thank you for that feedback. I’ve been baking sourdough for about 6 months now and always my dough is so wet it is difficult to handle. I have altered recipes to adjust, but it is really good to know about the high humidity. BTW - I live on the North Cornwall Coast!

[@julie99nl]

@@donatadereus7900 European wheat is also a softer wheat and absorbs less water than North American wheat.

[@emree8241]

After several weeks of total failure with sourdough on other recipes, I've had nice success with this. I credit that to the video that explains so much detail in depth. I do live in a very humid area so I always have to cut my water back by 20% and splash add as I go through the steps.

[@emilymorris9675]

This is the only sourdough recipe I’ve used that has come out perfect every single time!! Thankyou 😘

[@brianlasley]

me too

[@jessicaprost5983]

This totally transformed the bread ive been baking for months. The texture and crumb of the bread are wonderful. Great tutorial!

[@mfer3110]

Loved the tutorial! Very thorough and great for beginners... like me!

[@plainjane1812]

Christen/Kristen....THANK YOU! THANK YOU! THANK YOU! I have been trying to get the perfect sourdough loaf for over a year with no success. I was close to giving up on it. My crust was too hard, too soft, not brown enough, texture was too dense, did not rise, etc. The first two loaves were not perfect, but I knew I was on the right track when I acheived an open crumb, a wonderful texture, and excellent taste with your perfectly understandable step by step instructions. The loaf I baked tonight would rival any San Fransisco sourdough. The only thing I did different, was to double the recipe for a larger loaf, bake in a dutch oven (preheating the oven and dutch oven exactly as you instructed), and I added a tiny bit of citric acid in with the salt. I have tried so many recipes, and variations of recipes and yours is THE one. You are my hero! Thank you again! To anyone considering her method, do it! You "might" need to tweak it a little for your part of the country due to your heat/cold/humidity, but this recipe will guarantee your success!

[@CelestialSenses]

Greatest instructional video i´ve ever seen on how to make sourdough bread, EVER!! Massive well done!

[@alifaghih2]

Wow, wow ... this is almost one year that I've started to bake with sourdough basically on your chart and video which is one the best videos I've saved on my list. Now I am listening to Sourdough Podcast for the very first time and guess who is the guest? My first virtual teacher Kristen 🙏🏼🍞❤ Thank you so much Kristen.

[@Andrew-cj1bo]

You are an Angel sent from heaven to show me the path to open crumb,and good looking chunky bread.I agree with what other comments have said.I have watched alot of KZbin videos trying to find a solution to my flat looking bread,and yours is the only one that solved my problem.I like your thorough method of explaining the process step by step.God bless,and keep making your excellent videos.

[@FullProofBaking]

Thank you so much Andrew, for your support and the kind feedback. I'm thrilled for you that the videos can be helpful. Happy baking! :)

[@Andrew-cj1bo]

@@FullProofBaking Kristen your recipe and instructions worked so well for me,that my bread raised high,and exploded on the sides,do you think this was caused by me not scoring it deep enough? Thanks

[@FullProofBaking]

@@Andrew-cj1bo Definitely could be from improper scoring - and also improper sealing of the seam during shaping. It may have also been a bit under-fermented. Next time try really sealing those edges, let the dough fully proof, and do a nice deep score to give the dough direction during the oven spring. Let me know how it goes!

[@amybethhurst]

We should never complain about how expensive real sourdough bread is. This is a lot of work!

[@crocusinmaymay2835]

Bakeries use machinery

[@gonzajd777]

not really, just take time to make 1... but the real work y maybe 1 hour total... rest of it is just waiting. i make 2 every week just for the family but i think i could make 50 if i have the elementes at te same time. even this kind of product could be made on a factory, just need to adapt the process... it will be more expensive that the regular bread just becouse you need a place to storage the product while levening. hand craft product always will be more expensive but not necesarlly better... its all about productivity

[@sagichdirdochnicht4653]

@@crocusinmaymay2835 A dough mixer. Any other machines won't really work with such doughs. First, machines to form a breads aren't designed for high hydration doughs, it will most likely simply not work and leave a whole mess in there. Same goes for machines that devide doughs. And even if that worked fine, they would most likely almost completely degas the dough. Not suitable as well. Lower hydrated doughs on the other hand would work, especially if you are looking for a more fine, even crumb. Wich is in general also easier to produce. Plus it also depends on the bakery and equipment. I do work as a baker, I am working all alone and the only tools I have is a nice and big Mixer and a dough devider for bread rolls.

[@maequicho]

@@crocusinmaymay2835 Not all bakeries use machinery. If so, product is not a "real" sourdough bread. Baking bread is all about feeling the dough, which cannot be achieved thru use of machine.

[@crocusinmaymay2835]

@@maequicho If you're using a natural ferment rather than yeast, then you're already making a "real" sourdough bread. With or without the aid of machinery. Also, I've no idea what "thru" is? Did you mean to write: through ?

[@drmdhawan6004]

Best video on SD bread making! Instructions are clear and process well explained. Would love to get open crumb and oven spring like yours! Thanks for sharing

[@bybbah]

Hi christine ,I know people compliments you ,because you hold a position in tutorial home baking ,although northwest sourdough INTRODUCE my interest, I even bought a roasting pot to use like them and you do too but I ended up more with everything else but the pot.However you boost up my baking .From a severe nervous breakdown from over work stress and being single it flared up my weak low back pain I had a foot drop and restrained at home to discover in my healing process, changing my diet is the ultimate healing ,which lead me to learn home bake I constantly failed at gluten free bread until I was recommended by YOU TUBE SOURDOUGH BAKING. IT DREW MY CURIOSITY, for I'm west African and the concept of fermentating flour seemed familiar, the rest is HISTORY. FEEL VERY PROUD AND GRATEFUL WHEN READING THIS ,THANK YOU FOR THOROUGHNESS AND PATIENCE, because I do RELIGIOUS TUTORING ,I CONNECTED TO YOUR VIDEOS ,GOOD PROGRESS.MY BAKING AND STRONG STARTER HAS TREMENDOUSLY IMPROVED. 😊🙏👏.TAKE CARE NOW.

[@thevegancorner]

Your videos on bread are nothing short of extraordinary, not to mention the top quality information shared. Seriously impressed :) Thanks for making these videos

[@joanmacleod1362]

I have watched countless videos on sourdough baking ! This, by far, is the best one. I have watched 3 times and now feel ready to try baking. Thank you for this great, easy to understand, video. 🇨🇦

[@sandrasanzenbacher232]

Thank you for this video. I have learned so much from you and it's because you explain each step so so very well and also the fact that I can see you preform the actual steps has helped me be a better sourdough baker. Please continue to talk us through your fantastic videos.

[@FullProofBaking]

Aw this is so wonderful to hear! Thanks so much, Sandra, for the wonderful feedback! Happy baking to you!

[@nitrofl]

This sourdough method has changed my life! Using these techniques the loafs always gets beautiful crumbs! =) Thanks for sharing with us.

[@janlim1860]

You have a super angelic voice that is clear and crisp. You make a wonderful teacher besides being a great baker! What an inspiration! 👏

[@FullProofBaking]

Haha thank you so much! Glad the video can be useful to you!

[@baisao]

I’ve been baking breads at home regularly since the late 80s and sourdough since the mid-90s. Your method is elegantly simple. I love it. I baked two beautiful 100% WW sourdough batards today using your method. Thanks for the excellent video!

[@sharonc.2747]

I have viewed about a hundred bread videos, this is one of the absolute best! The demonstration and narrative is excellent! I cannot wait to try this! Thank you!

[@FullProofBaking]

Sharon, I am so grateful for your kind feedback. Thank you so very much! Happy baking to you!!

[@Teresa_n_Baking]

Very detailed instruction! One of the best! I just made one sourdough following your instruction! I used an iron cast and it worked nicely! Loved those big air pockets. Thanks a lot!😍

[@ihanwel]

Definitely the best starter video I have ever seen (and I have seen a lot). And Kristen is speaking so clear and easy to understand that also a german baking enthusiast will understand every word. Thank you so much, Kristen!

[@FullProofBaking]

I'm so thrilled to hear this! Thank you for the fantastic feedback! :)

[@mineralmax]

At first I thought I was listening to a Tasty video. Her inflection and voice reminded me of the female narrator of their videos.

[@FullProofBaking]

@@mineralmax :)

[@susanmeghdadi631]

I am German speaking as well and I can subscribe Hanno's comment. Great video and a recipe that works (prepared it two days ago)!

[@ihanwel]

Yes! instagram.com/p/Btng1epBqgr/?igshid=59h3zbxnraie

[@Bozemancurtis]

I've made this exact recipte a dozen times now. I love the results. I add garlic, rosemary and sometimes kalamata olives during the lamination stage.

[@NM-zq5tf]

Wow, finally a video that has no annoying music, or youtube personalities, or cringey editing. Just the basics, with no frills, perfect

[@JoshChristiane]

Finally a good tutorial on bread for KZbin. Took me years to master sourdough as a style, it's very time consuming. Excellent loaf!

[@TakshingZA]

One of the best sourdough instruction video on KZbin; maybe the best looking bread as well! Great job & thank you for sharing your tips.

[@FullProofBaking]

Very very kind of you - thanks for your support :)

[@mysunnypie]

After making the Tartine country loaf for about a year, I decided to follow your incredible video/recipe. Thanks to you I just baked up my most open crumb, delicious loaf. Thanks so much!

[@semanticore3312]

Today I made my first loaf of sourdough by following your recipe and technique. It came out beautifully! Thank you for your thoughtful and informative video

[@ScottESchmidt]

Kristen, I've been baking sourdough according to the Tartine method for years, but over time, I've been seeing my oven spring decrease and my crumb become increasingly dense. After trying to correct my problems, I finally gave up and tried your method. I can only say that the oven spring I achieved using your method was amazingly huge, and the crumb was very open and beautiful. I am so thankful for your video, because a sourdough baker who has lost his mojo is not a happy person! Thank you!

[@stevens6654]

Excellent tutorial, with really useful visual cues. The menacing background music makes you realize that, despite the near-perfect instructions, there’s a dimension of mystery and horror for newbie sourdough makers. Seriously, the bread turned out great - and it's my first time. And I must invest in a shower cap pronto!

[@BeingReal1]

By a mile, the very BEST demonstration I have seen on how to achieve a beautiful sourdough loaf with an open crumb. Excellent work! Succinct instructions.

[@aaronmastropaolo4674]

My dear, this is a near perfect instructional video on the perfect loaf of sourdough bread. Great job!! I'm a professional baker, making sourdough everyday, and I learned a few new things from your video. Keep up the good work. Also, are you on the "perfect sourdough" group on FB? I'll be sharing your video as often as I can. Good job!

[@FullProofBaking]

Awesome to hear! Thank you for your encouragement and support... I'm most grateful! I am on Perfect Sourdough (a wonderful group!!), though I do not use Facebook much anymore. I'm all about Instagram nowadays 😃

[@swaysitown]

.... it is perfect

[@varunnsuwanam8468]

Guys, I m new baker from Thailand. Thank you so much for the best video. I also in FB SD group.

[@stupollock6851]

I couldn’t agree more. Unbelievable explanation on a very informative video.

[@celinesapphire6437]

Yug

[@roymath]

This is hands-down the best video I’ve seen on baking sourdough bread

[@merrilymunson5010]

Kristen your method and this video is magic, I have been baking sourdough bread for 30 years I had followed many great bakers including Cyril Hitz, Jeffery Hammelman, Nancy Silverton and Trevor J Wilson, and while I have baked many delicious loaves I was never able to attain the coveted open crumb loaf. My bakes we're inconsistent, and sometimes discouraging. When I came upon your video I wasn't sure I wanted to continue baking, but I decided to try one more time. My first loaf following this video was beautiful mahogany Crust, open crumb and simply delicious. Yesterday I baked my sixth loaf, it was the most beautiful loaf I have ever seen much less baked myself, every Loaf I have baked from this recipe has been consistent. Your ability to teach is simply magic.

[@FullProofBaking]

Absolutely wonderful to hear this! Thank you for the wonderful feedback and I'm very thrilled for you and your bakes 😊💗

[@olivepressdesign]

For me, you have baked THE BEST KZbin sourdough bread technique and tutorial video out there. So clear and concise AND totally changed my 3+ years sourdough game. Thank you. 🙏

[@FedericoCossuTorino]

Thanks for sharing your method and for the great video. Unfortunately, this method for me resulted in a complete disaster 😅 The dough was super sticky and it was impossible to handle. I attempted to cook it anyway and it ended up being burnt on the outside and raw on the inside. I tried again, lowering the hydration to 70% and it was better. I tried a third time with a 60% hydration and the result was even better. With this water percentage the dough wasn't sticky, I could fold it nicely and the bread was thoroughly cooked with a good rise in volume! The thing to keep in mind is that every flour is different. What might work with 80% hydration using a particular flour might not work with another flour, because each flour is able to absorb a certain maximum amount of water. More precisely, one should look for specifications called W and P/L. So for everyone attempting this recipe, you need to know what is the maximum amount of water that the flour you are normally using is able to take and modify the recipe accordingly. If you watched the video of @Foodgeek trying to replicate this recipe, you can notice that he also had troubles with the sticky dough because his flour is different. Consider that if you get the wrong amount of water (too much), you will need to wet your hands more in order to handle the dough, which makes the dough even more hydrated, which means it will be even more sticky, which will require more wet hands to handle and so on, like a snake that eats its own tail. So I advise starting with a low hydration and adjust it later little by little. Another consideration about the great amount of time/work needed to perform this recipe: I think you can skip autolyse and add the salt at the beginning and you will still get the same result, saving some valuable time. The real advantage that I noticed using this method is the lamination and the stretch and fold. With the addition of these two techniques my bread springed much more than before. By the way, lamination is so fun to do! Happy baking everyone!

[@stevens6654]

I've learned that you're quite correct on several counts. You can be rather flexible with your timing, without drastically affecting the quality of the bread - especially since flours can be so different. However, I'm certain that you can achieve near-100% hydration if you're using a fresh, high-protein flour. (Using whole wheat white flour doesn't hurt, either.)

[@mickidawop414]

I have watched this video so many times, pretty much every time I bake bread, and I still chuckle every time you say, "Carefully flip out..." towards the end. Just strikes me as funny.

[@LL-my8bl]

Still a fairly new sourdough newbie here and have been producing some lovely Sourdough loaves but the ultimate goal is to get to that open crumb type of loaf. My mother prefers an open crumb loaf to my slightly more dense versions (which is super tasty!) looking forward to testing it today. I am currently building my levain. :)

[@paulanderson4985]

I too have been baking for 30 + years. pastry and breads. Happened across this. VERY well done. Ditto Aaron Mastropaolo's comments.

[@MarionMakarewicz]

I've been watching every sourdough tutorial on KZbin that I can find. Your series puts it all together so well. I didn't quite get the idea of a mature starter and the feeding schedule to develop the starter to be ready for the bake. I tried to rush it and it just didn't have the spring yet. I have three kilos of dough ready for final shaping now. I had done machine kneading for so long, I couldn't quite let myself go for the long autolyse and fold process. Have to confess I had to let go of the sticky hand phobia. Your method is super. Just a little sticky mix for the autolyse and then the incorporation of the levain. The rest of the turns and folds no sticky! Six preshaped for baguettes that I am going to bake off tonight without an overnight proof and two shaped for boules to bake in the morning. Thanks for such a clear video with no distractions!

[@FullProofBaking]

Thrilled to read this feedback! Thank you!

[@evadavis4489]

Thanks for you clear recipe and videos. I considered myself an intermediate sourdough baker in that I could always make a good loaf, but I wasn't getting an open enough crumb. Your instructions took me up to a higher level.

[@neosenkge7589]

I had never seen the oven set up before, thank you for that, this will definately go a long way to improving my baking

[@Annabelleese1]

I have watched at least five other bakers making sour dough on youtube. This is one has the best explanation of why you do certain steps, the range of variety in the steps and why you would resort to them. Excellent how-to video. Makes me want to try the process yet again.

[@jennywadsworth6013]

you are amazing! I can't believe you even wear your wedding ring while doing all these hand mixing steps!!!

[@ThatGuy-dj3qr]

One of the most helpful and thorough bread making videos I have seen to date. Thank you so much!

[@girliedog]

Man, you've done an excellent job with this tutorial. I'm very interested in bread baking, have check out a lot of You Tubers, I really like your style.

[@birthinglight]

Out of the many many sourdough videos I've watched you are now my go to instructor for making the perfect loaf. Thank you. Right now waiting for my levain to develop for my Sunday bake. You're excellent.

[@KimberlyMWylie]

This is a great instructional video. You mention taking the temperature of the dough during the folding process; however, you didn't note what you would do differently (or why) if the temperature was different from the 75 degrees you noted. Can you please explain? Thanks for sharing!

[@FullProofBaking]

Haha great question! I would move to a slightly cooler spot, like my dining room, if the temp was a bit high. Or move somewhere warmer if the temp was a little cold. Or I could just plan to shorten or lengthen the bulk period accordingly 💗 If my final loaf looked over or under fermented I'd have notes telling me my temp and bulk length which I can use in subsequent bakes to get the ferment just right ❤️ hope this helps!

[@panathasg13]

This is probably the best tutorial out there. i saw hundreds so far. This goes through all process of high hydration dough, and explains how and why. Let's see my results. I am baking tomorrow morning!!!!

[@mixdownghost]

the background music makes it feel like im being briefed before a mission. a mission to bake

[@TheGhostfaceKLR]

It's making the subwoofer on my studio monitors rumble the windows.

[@eLuke455]

Maybe she has a thing for being kidnapped by Trible natives or something ...

[@kmnfrancis]

I was watching this with headphones on and thought something was wrong with my heart rate.

[@robotlove3000]

I thought I left the timer on my oven on!

[@lorrainewilliams7896]

That was music? I had to turn off the sound because it sounded like some machine going off in the background.

[@yuriannakim]

These videos are SO informative. Much better than a lot of the pro sites that just gloss over some of your tips. I wish I had found these videos when I first started baking sourdough - excited to try out your tips!

[@bridgethunke1389]

I love this video! I began my sourdough journey with a class in San Francisco, then explored the slightly different Tartine method, but can't wait to try this recipe and method! Your results look stellar, and the explanations of exactly what's going on with the dough are so timely for me in my learning process. Thank you for making this video, I just purchased the pdf to make it easier for me and to give you a little support -- I appreciate the time and effort you have put into this!

[@TheHocks]

Where can i find the recipe I watched the video but didnt see the recipe

[@insiderecords4756]

I think this is the best eye opening open crumb sourdough I've seen. Thank you so much.

[@voodoogroove8209]

Thank you for getting to the bloody point! So many sourdough vids yammer on endlessly; one woman has 5 30-minute vids to do what should have been done in one 8 minute video. Glad YOU know how to get to the point.

[@eshoras]

Thankyou for generously sharing your method of getting an open crumb, i've been to so many classes all over the world and ive only managed to achieve 'open crumb ' that im happy with, only after watching your video... im definitely getting all your pdf 🤓

[@ungawa61]

Your video is a fantastic masterclass with easy following of the steps due to a wonderful presentation. Thank you. I have a question that I’m having trouble finding the answer to - as it’s vague and usually in videos it’s in the “that’s just right” category. What tells you that the bulk proof is complete in general? You mention in the video that the dough will require an additional 60-90mins for the proof to complete. Is it a timing thing for a particular hydration? Or is the dough in a certain state (puffy having risen by 50%). I reviewed your comments in the vid again - and you do explain it clearly, but I wonder if you have any general thoughts on what makes a successful bulk proof and how important it is to get right? It really comes down to the details once you get deeper into this addictive pastime! Many thanks again.

[@mohiniaswani8571]

I am a new baker. I tried to bake sour dough bread and followed your U tube Video. My bread came out with with beautiful oven spring and nice crumb. You are amazing baker. Your instructions are very clear and perfect I am so happy I can make sour dough bread now. I also made sour dough starter with your instructions. You are the best.

[@FullProofBaking]

Very thoughtful to write in with such kind feedback. Thank you, and happy baking!

[@samsalti9563]

Baking videos, I watched many of them by the best and not so, but by far this was the best of them all, the crumbs made my stomach growl, I eat one meal every 48 hours, I am in my 30th hour, your loaf is great looking I smelled the aroma, some good olive oil little bit of salt in it, your loaf to dip OH is magic, I wonder what 53 CRAZY A**HOLES give a thumbs down for? This is a master peace start to finish, great video, great sound, great instruction and great loaf, firm even thickness crust, one color all around, no burns, no shape deforming, lovely crumb, some people are real sick and jealous, thank you for a great creation. I will share it with every one I know.

[@FullProofBaking]

So sweet of you - thank you thank you!! I'm very encouraged by comments like this one :)

[@aimjannah3190]

This is my first time baking sourdough bread, I followed your tutorial on creating a starter and all the way through to the final bake and the result was really wonderful and somewhat surprising because I didn’t think it would turn out so well. You’re a great teacher, thank you.

[@aimjannah3190]

The first time I tried baking sourdough bread the result was really great, but since then I’ve had a go a few more times and I can’t seem to develop a nice ear like the first time. What am I doing wrong?

[@ib9rt]

While I greatly enjoyed this video, I am smiling at the idea that it is a "basic" method. It seems to me a rather elaborate and time consuming method, even though the results look excellent. If this method is "basic" I have no idea what an "advanced" method would be? :-)

[@chesterarebest]

My wife's nephew owns a bakery in France. I can't believe he spends so much time making his sourdough loaves. I must ask him what he does. I am sure this is wonderful though of course.

[@OriginalForke]

Higher hydration. But she is the best!

[@johnl4084]

totally agree with your comment.

[@chesterarebest]

@@johnl4084 Tend to put many faith in a French baker...4 years training and working in a major Loire bakery before going out on his own...+ he is family!

[@sunnylilme]

Right? I have a starter..my work into my bread is 90% less than this..and it comes out about the same..taking this VERY seriously.

[@dukemd69]

Kristen (sp. ?), I am mesmerized by the tone and timing of your vocal instructions. Your hands have also been blessed with a precision that I can only attribute to remarkable patience and repetition. I am inspired by your calm demeanor. Many thanks for your expertise.

[@franny6572]

Your voice is very relaxing, you should read bedtime stories too!

[@tolfred]

Breadtime stores also!

[@danayo8852]

Kristen, I have been baking this bread over and over again for about a month. The results have been phenomenal! My breads are springing like baskets balls. Your batard shaping has made all the difference. Please continue to share more videos. Your voice overs are excellent!

[@FullProofBaking]

Haha thanks so much Dan!! :)

[@NancyTiltonHand]

Thank you SO much for this video! I posted my first go 'round on a sourdough FB group and gave you a big shout out. My loaf was beautiful! AND HUGE! Now I am literally about to laminate with a whole grain, whole wheat (very excited!), and would love to know the best point at which to divide the dough into smaller loaves. At shaping? Please let me know!

[@brianoberhausen5153]

I am really new at this. I have watched many other videos and this one stands out. You seem to do it effortlessly. I tried to do it and have proved that I need lots of practice. Changes I had to make were final proofing in a bowl (no banneton) and 8 hours refrigerator time. I didn't get good oven rise but got some holes in my crumb. My bread is edible but seems a bit dense. I am using a good starter that is 6 weeks old and is fed with rye, organic wheat and all purpose, unbleached flour as on hand qty is available. Always rye though. Anyway thank you for sharing your knowledge. Wish I could send you a pic of my bread. Thanks, Brian

[@FullProofBaking]

Hello Brian! Thanks for the feedback! Great that you're adapting the recipe to work in your own kitchen. Have you seen my recent post on starter care/levain building? It takes time to really develop a sense of the dough - took me years (but I know people have gotten the hang of things much faster than I did). Take your time, enjoy the journey! Thanks again for your support, and happy baking! :)

[@lsventuri]

Hi - I've tried your method and it worked perfectly! Beautiful open crumb and caramelisation. Really impressed! The loaf was finished off too quickly though (too delicious), so I was hoping to double-up the recipe and make two loaves. What's your recommended strategy? In other methods, I generally double the ingredients and divide the dough in two just before pre-shaping.

[@FullProofBaking]

Great to hear! I double up all the time - I divide just before the lamination stage (early on in the bulk) and bulk separately so I can build up the structure/shape of my doughs to skip the pre-shape stage. But you can cut your bulk a little short, divide your single dough mass and give a gentle pre-shaping. Let the dough rest 30-45 min or so and then final shape. Whatever you prefer!

[@mattyourmom2008]

I love that you explain what your manipulation of the dough is doing for the bread. That’s better than any sourdough video I’ve seen. I can’t wait to try your process for my next loaf.

[@CrizzX]

This video is great! I appreciate the way you work your dough. Please choose a different background music though 😅

[@kseniaflores6737]

YES! It was a relief when the sound stopped..

[@alisonludwig1442]

Thank you for all your tips and tricks! I am brand new to sourdough baking and have just used your method to make my 5th and 6th loaves. I am delighted with the results - your video was fabulous. Thanks again..

[@rubycarr9438]

Holy smokes, I am surprised that loaf did not lift the lid off of my Dutch oven. I never would have imagined that much oven spring!

[@plainjane1812]

This is the most comprehensive, detaiked, and well-explained video I've seen so far on KZbin. I cannot wait to try it! Thank you!

[@glorialau4194]

Crystal clear instructions, thank you :)

[@FullProofBaking]

Awesome - so grateful for your feedback!

[@Sabunny777]

Thank you for putting the most informative video on sourdough EVER on KZbin. I’ve watched a ton of them, even from other countries, but yours is so well done that I feel more confident in continuing on my sourdough journey!!!! Keep them coming!!!

[@thed163]

Idk how you keep your hands so dough free, but I'm jealous

[@郭鹤年-c7z]

Glue free hands, insane

[@linapastars]

The best video on sourdough baking by far I’ve watched. Very helpful, instructional and easy to follow steps. Thank you!

[@esalenchik]

I watched this early in my sourdough adventure and watching again now I picked up so much more. Thank you for being so thorough and detailed. I’ll be watching again after another couple of dozen loaves 🙃

[@bruceules1318]

Thank You Kristen. This is what I like to call technology . I tried the lamination extensibility thing . I was so excited that I had to get my girlfriend to watch me perform it, no seriously, and it worked. And the dimpling , oh the dimpling works nicely too. All your technics , are technology to me. Thank you.

[@francisboundy5170]

Can I ask what the point of the thermometer is? You mention the temperature a couple of times but you don’t say what you would do differently if the temperature was higher or lower.

[@fondasaurusrex]

I think she is mentioning the temperature of her dough so we can better follow her directions. If our dough is hotter it might need a shorter proofing time/ colder a longer proofing time. Or we can try to adjust our proofing environment to better match hers.

[@arcadia1081]

I am a fan of John Kirkwood's videos on baking. This is also great. Thanks.

[@pabloa..]

I'm watching this during the 2020 coronavirus pandemic. The background music reminded me of that movie Contagion. My heart is racing. Not cool, man!😂 Otherwise, great video, thanks! ; )

[@alexalara8540]

JAJAJAJAA

[@iroveashe]

Thanks for making this long form videos on YT. I understand IG is important for popularity but I think it's an awful tool at actually sharing information, this is much better.

[@FullProofBaking]

You are very welcome - yes, I agree KZbin is better for sharing longer content for sure :)

[@bobb2251]

So glad to find you! Thanks for your exellent presentations...🙏 Your new subscribers👏

[@Colorado68]

Just finished making this and it came out awesome. Best oven spring I ever had. Thank you for making the video, super informative for new baker like me. Next, I'm trying your Butterfly Pea Flower recipe!

[@davidmarslum]

I love, love, love this recipe! The delicious open crumb results are so worth the TLC time it takes to make it and the $5.00 transcript! Thank you for sharing!

[@john7ennon]

Thanks Kristen. They always say bakers have strong hands because of how much they have to beat up dough. Your process shows gentle folds and you have some of the best sour dough i have ever seen. Cheers 🍻 your a pro.

[@sandrabradbury6349]

Hi! I’m new to sourdough starter. I began 2 starters 100% hydration 1:4:4 then I change one to stiff starter 1:5:8 (by watched ur video) because I live in hot climate Bangkok-Thailand. I’m wandering when my starter will be ready to bake a loaf and can you recommend a recipe to use for baking a loaf of bread? How often shall I feed the starter? Can I keep in the fridge? Note: I changed from 1:4:4 on day 9 to stiff starter (1st day and it’s triple size) Thank you 🙏

[@mrglerpton2362]

Only been cooking sourdough bread for a month. Your technique is extraordinary. Word.

[@kawailee6377]

Hi Thank you for such a detailed tutorial! I have a question with the shaping... my dough looked pretty nice but didnt seem to hold its form when i did the shaping. Does it mean the dough was not strengthened enough yet that I need to do more S & F? Thank you.

[@deniseamazonbeauty]

I have the same question. I dont know what went wrong. When starte the SF part, it does not handle the shape and way too airy in the end of the bulking time.

[@MrHmmm98]

Had success on the fourth attempt. Not 100% there yet but enjoying the struggle. Reading Trevor Wilson's book helped tremendously as well. Thanks for this video!

[@AGGEGUATON]

I love your videos!! thank you

[@FullProofBaking]

Thank you so much for your support! Hope this one is helpful to you :)

[@cheshiredaveus]

I'd made other kinds of breads over the decades, and they pretty much always came out nicely. But this year was the first time I tried my hand at a high-hydration sourdough, and it made me feel like I had never made bread in my life. Until I tried your method, I had been 0 for 4 with other people's methods - and only one of those even made it into the oven (and the results were dense and ugly). But your method was so thorough and helpful, my first loaf using your method was finally successful - great texture, flavor, and crust. A little uneven crumb, but it was soft and chewy without being dense in the least. I didn't really understand the coil fold at first, so I think I'll have better results building strength next time earlier in the bulk, but at the moment I'm just so thrilled and relieved to have finally produced a decent loaf, thanks to your guidance. I'm so happy I found your tutorial - thank you!