How to Make Foolproof Sourdough with a KitchenAid *NO BACKGROUND MUSIC*

[@lauracentury1770]

Thank you!! I followed your directions step-by-step and it made all the people quarantined with me during the pandemic very happy. Cheers!

[@BuzzbyBakes]

Fantastic new! I know the process can be time consuming...but then we seem to have a lot of that on our hands at the moment. Hope you're all staying safe and well. Happy Baking, Cheers Jo

[@rawmark]

i always do that last proof, after shaping, in the fridge. twelve to fourteen hours in the magic number and they don't have to come to room temperature before baking. they go from fridge to oven. The flavour that develops from 12 to 16 hours in the fridge is well worth the wait. I guarantee you, if you only do a short final rise on the counter for two hours and then bake, that final bread has a fraction of the flavour that my bread has. Oh, and I don't have to stagger or compromise my other loaf in order to bake the other. They go from fridge to oven. So not only do you get great flavour from a long slow, final rise in the bannetons, but you can pull them out whenever you need to bake. And if one loaf is in the fridge for 18 hours, it won't hurt it. But try and do that with dough you've left on the counter. That won't work.

[@CarmellaRosenbach]

you can actually put the risen dough in the freezer for an hour after the 12 hours refrigeration. the degrees between the frozen dough and the refrigerated dough is nominal within your 500 degree pan or oven. it keeps its shape and is so easy to use the lame. ps it doesnt stick to anything at all when frozen. im doing it again tonight, i did it last time and is worked like a charm...i just learned this too. good luck with your breads.

[@newtonkwan8835]

suffered for almost the entire old video and then discovered the fixed audio version through the comment section... 😤😤😤😤 But thank you for posting such a clear and well explained instruction. I love how you explained the pre-shaping and shaping of the dough. Very clear and well presented 👏👏👏👏🙌🙌🙌

[@elaine58100]

Thank you for removing the music :)

[@SweetHopeCookies]

I’ve already emailed you about this Jo, but just wanted to add a comment here to recommend this video to others. I’m brand new to bread baking and my sourdough bread was made last weekend following this video precisely and as a result I had two beautiful boules of bread, crispy crust, airy crumb. I couldn’t have been happier. In fact, I’m typing this as my second go-around is in the middle of autolyse! Thank you again Jo!

[@BuzzbyBakes]

Hi Anita, thank you for your comment/review/feedback! I'm really pleased my tutorial has helped you to make some good sourdough. I'm planning an 'advanced' tutorial for a more open crumbed loaf, so keep watching...from your results I think you're ready to progress straight away! Cheers Jo

[@happydays1336]

Your way of making sourdough bread is so much easier than other techniques. Other videos have such a long, involved process that's so complicated and daunting. And...thanks for no music!

[@BuzzbyBakes]

Thank you...although this method is quite labour intensive compared to my 'Better Sourdough'. Do check it out...no KitchenAid, but a very simple process. Happy New Year! Cheers Jo

[@anne-mariemartin621]

I’m so glad this is still here. I’ve been using your website recipe for a very long time and was horrified today when the web link didn’t work. I’m writing the recipe down now! My friend found you on KZbin 🙏 love this recipe x

[@akay724]

I’ve had the same problem assume there is no website now. A recipe with timings would be really helpful as a link !

[@andyouthinkyouhaditbad297]

Thank you so much for taking the music off! I like your method for making sourdough 😁

[@BuzzbyBakes]

Ha...I couldn't face one more comment about it! 🤣 Hopefully you can give it your full concentration now and bake some great bread 👌

[@robertarangerranger9399]

I like your style will try it tomorrow hopefully it will be a success.

[@NolaGB]

Outstanding video!!! You gave us what we needed ... how to ... no music, no unimportant chatter. Just a great video! Wish I could give this more than one thumbs up! Thank you!!!! New subscriber.

[@BuzzbyBakes]

You really are too kind! Thank you for your comments and support, it's much appreciated. Hope you get some good results...Happy Baking! Cheers Jo 👍👊

[@janlim1860]

Excellent sourdough tutorial and very clear instructions!! Congrats and thank you for teaching and sharing so much more!

[@BuzzbyBakes]

Thanks Jan, I'm glad you enjoyed it. I will be posting more...but it's just a case of finding enough time! Happy Baking! Cheers Jo

[@alettangaikukuete3678]

Perfect!!! Made my first sourdough by following your instructions step by step and it came out juust PERFECT!!! Thank you so much for your time in researching for a perfect sourdough!

[@BuzzbyBakes]

Fantastic! I had months (if not years) of flat dense loaves, so if I've saved you from the same fate I'm very happy! Keep it up...Happy Baking, cheers Jo

[@delekham1863]

Ok, I did half your recipe, my oven is small. The one different thing I did was instead of folding every 30 minutes, like you did is that I let the machine do the kneading for roughly 10 minutes. The dough came out clean but rather sticky. In my mind that was perfect!! I am going to let it proof (Prove) for 3 hrs and Hopefully give you a great final result. Still learning and trying different ways to make it faster and easier, yet getting the results you have shown. Thanks Brother for this part, now I need to try different things since my bread was great with your tut!!

[@BijanNemati]

Very helpful recipe. For the first time I am able to make reliable sourdough bread! Thanks!. Also, I made a powerpoint timeline based on your recipe but I am not sure how to attach it here.

[@derekpeel8324]

I still love watching your videos on baking. I use your discard loaf recipe all the time and now I think I am ready for the Sourdough loaf, the Grandaddy of them all. 😁

[@pegoneal797]

I am so excited to try this! My first attempt was not exactly a failure because the taste was great, however, the crumb was disappointing. Your tutorial is much more clear!

[@BuzzbyBakes]

Hi Peg. Let me know how it goes. I've had good feedback on this method, so hopefully you too will get that result you're after. Good luck and happy baking! Cheers Jo

[@carlacowles9160]

Thank you so much for your clear instructions. I was close to giving up and sticking to English muffins and pancakes. Great success! I stayed up till 11 last night to see it come out of the oven, well risen and a reasonable ear. this morning my first slice of sourdough that was not gummy. There is room for improvement but I'm confident I'll get there. Thank you.

[@BuzzbyBakes]

That's music to my ears! I came close to giving up many times (still do occasionally!) but when you can bake a loaf that looks half decent, is light, airy and tasty then you know you've always got that to come back too when things go wrong. Once you're getting consistent results and you're looking to step things up a bit, checkout my 'Better Sourdough' tutorial. 👌 Cheers Jo

[@carlacowles9160]

@@BuzzbyBakes thank you, I will

[@dougkeirnes4540]

I made my first two batches of sourdough bread following this video and they turned out terrific. Great video

[@BuzzbyBakes]

Great to hear Doug 👍 Keep it up! Happy Baking. Cheers Jo

[@happybackchiropractic]

Thank you so much for removing music 👍🏼

[@BuzzbyBakes]

No worries Steven, and lesson learned, people don't like annoying repetitive background music...who'd of thought! 🤣 Cheers Jo

[@angiedcake]

Hi Jo, Angie again. Just to let you know I have finally had a marvellous success!! I wish I could send you a photo but I don't know how (or if I can). I followed your advice and did the finger test on my dough and baked it much earlier than recommended. I used an old casserole dish with lid instead of a stock pot and it turned out brilliantly!! I am so chuffed. Many thanks for your help. I will try your fruit loaf next. Happy baking. Best wishes. Angie

[@BuzzbyBakes]

Fantastic, that's great to hear Angie. I'm still learning and improving my sourdough, but cutting that final proof time really worked for me and got my bread a lot closer to where I want it to be. Knocking out a fruit loaf will be a doddle compared to this sourdough malarkey! Cheers Jo

[@MarvelousLXVII]

Thumbs up for offering no music version. Great video. Been making sour dough by hand. Just bought a Kitchen Aid and will make my first 2 loaves tonight.

[@svendholme3627]

Thank you, that was an excellent instructional video. It was clear, concise, and free of unnecessary chatter. I felt you really knew your what you were teaching and I truly appreciate this video without distracting music in the background. Your voice and presentation is very good but there is a distracting echo or slight booming from the room that a lavaliere microphone would probably correct. Again thank you, your reminder that bread is made of only four ingredients flour, water, yeast and salt and the magic is in skill of the of the baker.

[@luciopaciello9592]

Excellent tutorial, thanks for sharing, it helps me finally to get an open crumb and a nice spring oven. Thank u so much🙏

[@BuzzbyBakes]

Thank you Lucio. Glad you've baked a successful loaf...you'll be hooked now 👍 Stay safe and Happy Baking, Jo

[@guidedmisselsn1not]

It worked!!!!!! Your technique really does work! Yummy and delicious sourdough bread from my kitchen. Thank you!!!

[@BuzzbyBakes]

Excellent! Glad you got some good results and you're now enjoying tasty homemade sourdough 👍 Keep it up, cheers Jo

[@susanlauber4575]

I have been looking for more recipes from you. So sorry your website is down. Sure love your videos!

[@subtel57]

Blessed are the Bread Makers :)

[@guidedmisselsn1not]

im gonna try your method, thanks for sharing!

[@michellenaranjo4340]

Ok I made this on Saturday and this is my best loaf yet!! I think I still slightly overproofed but I am happy with the crumb. My family said they preferred it th his anyway because it allowed the bread to be more chewy instead of dry like st ou re bought sourdough. My starter was ready way too early (I had used the oven light to get it ready quicker) and I only autolysed for 20 mins and just added the starter. Overall I am super happy! Thank you for this unique recipe!

[@BuzzbyBakes]

Excellent news Michelle, glad you were happy with the bread. Sounds like you know what to do next time to make it even better which is great. Getting the timing right for your starter takes a bit of experimenting, I tend to feed mine in the morning now and like you keep it in the oven, then it's ready to go in about 4 hours. Keep up the baking and may your results go from strength to strength 💪👍 Cheers Jo

[@paulf2740]

Thanks for this. I am in the process of making my second batch (modified slightly). My first batch (modified by replacing 250gm of flour with fresh ground wheat and a bit of rye) turned out fantastic. My sourdough starter was brand new and perhaps not as robust as yours. My second batch is in the works and this time I added a bit of molasses along with the fresh ground wheat and rye.

[@BuzzbyBakes]

Good job Paul, experimenting is the key...and it's fun when it works! Cheers Jo

[@paulf2740]

@@BuzzbyBakes So I have 2 loaves (per your recipe), 1 went into the oven, the other into the refrigerator to be baked tomorrow. Just ate the first one, fantastic!. Great taste with the fresh ground wheat and rye, and in this one, the molasses added some great flavors. And I was impressed by the air pockets. I was not expecting this as I thought my starter is still not so robust. Your stretching and folding instructions are something I had not seen before. I am so glad I found your method, it is really, really good.

[@saxonwillow]

Hi! Thank you for this wonderful video, I have successfully made lovely sourdough bread! Very clear instructions! 😊

[@BuzzbyBakes]

Excellent news Marie! I'm glad you found the tutorial helpful. Happy Baking, cheers Jo

[@man0sticks]

Thanks for a very well presented, clear explanation of the basic process. Sorry if you've answered this question already somewhere in the comments section, but you don't say what the hydration of your starter is. Typically, a so-called stiff starter will have 1 part water to 2 parts flour, or 50% hydration. A "liquid starter" will be equal parts water and flour, or 100% hydration. Yours looks rather more like a liquid starter. If that's the case, you are adding 200 grams each of flour and water to the dough when you add the levain. That comes to 1200 grams of total flour and 800 grams of total water, for a 67% hydration. Is that correct? Not a high hydration dough by any means, but not a stiff dough either. It also explains why you are using 22 grams of salt.

[@BuzzbyBakes]

Exactly right! I maintain a 100% hydration starter (actually slightly under) but your calculations are correct 👍 If you go to buzzbybakes.com there are blog posts about this process, my starter and hydration...although you seem to have that down! 👌 Happy Baking. Cheers Jo

[@ddypool]

Thanks for clearing that up for me. I was confused at first about 550 grams of water with 1000 grams of flower and the stated 63% hydration. I'd worked it out much as you did by adding 200 grams of water and 200 grams of flour to account for the leavening but I wasn't sure that was how the hydration was calculated. I appreciate both the question and Buzzby Bakes confirmation.

[@ddypool]

@@BuzzbyBakes Thanks for clearing that up

[@WindyHill1028]

If your oven is wide enough and you have two pots can you bake both loaves simultaneously? Thanks for your great instruction.

[@BuzzbyBakes]

Yes, absolutely. I only have one pot and a small oven which is why I have to stagger it. Cheers Jo

[@ninascott-stoddart9031]

Thank you so much for this excellent video -- step by step, clear and concise. "Leaven"is pronounced LEH-vun, by the way, in both the UK and the US :)

[@BuzzbyBakes]

Thanks Nina, I hope it leads to some good bread for you 🤞Cheers Jo

[@delekham1863]

I just tried your recipe, and it looks "kinda good", I still have alot to learn about Sourdough, since at this time. My place is very cool at this time (17-20 deg Celsius). I am now guessing that I have to let it stay longer in-between stretches and such, Some people have the advise of putting it in the oven with the light on. So many variables, yet so much time to learn. TYVM

[@BuzzbyBakes]

Hi, my house is cold too! The amount of leaven in the recipe should help to mitigate the problem, but yes, if the dough is fermenting very slowly, then extend the bulk until you see a good amount of rise and put it in the oven with the light on like you say. It doesn't need to double, but it should be light and pillowy to the touch. I hope you were pleased with the loaves when you cut into them. Cheers Jo

[@Altanir1]

Great video, thanks! If I put the bannetons on the fridge for proofing, how long should I wait?

[@sarafanmimosa115]

The best video about a sour dough bread. Thanks!

[@BuzzbyBakes]

You're too kind! Thank you...and Happy Baking! 👍

[@sarahmills9881]

Thank you for such a great instructional video- I’ve had success with this method half a dozen times! I now want to find a way to split the time this takes into 2 days. What is the best spot to put it into the fridge overnight?

[@denno7084]

Hi again, I decided to try my 2-week starter which I made following your directions in a previous video and I have to say my loaves turned out perfectly when I followed your instructions! The crust and the taste and the texture were amazing. Thanks so much for the great video. I do have a couple of questions when you get a chance - 1) Have you ever frozen a loaf to use later? With it usually being just the 2 of us at home , the 2 loaves is quite a bit of bread to go through and I don't want any spoilage from sitting on the counter too long. 2) When you use the starter, is it important to use it when it just finished rising after its last feeding or does it matter? I used mine when it was done rising then added it to the dough, but not sure it that is necessary. Many thanks again for such a great and easy to follow video!

[@BuzzbyBakes]

Hey Denno, thank you for your wonderful comment, it's always great to hear when someone has had success following my tutorial(s). You can definitely freeze a loaf, I do it all the time wrapped in a plastic bag. I just defrost it at room temperature and it's good to go. If you want to 'refresh' it and crisp up the crust, pop it in the oven for 10 mins at 180c and it'll come out like a freshly baked loaf. With regards to the starter, you ideally want to use it whilst it's still on it's way up...just as it's peaking, this is when it'll be at its strongest. However, you can use it younger or older and adjust your bulk time to compensate for the change in activity. If you consistently leave it late to use it/feed it, the starter will become more acidic and sour, so I try to avoid that. I prefer the milder flavours of a young leaven. The best thing to do is experiment. Don't be afraid to bake a few flat loaves....I've baked many! But it's the only way to learn and you've always got this process to come back to if you find yourself too deep in the weeds! Keep it up. Cheers Jo

[@AleksandraGros]

Thank you for great video and clear explanations! Greetings from Croatia!

[@BuzzbyBakes]

Hi Sasha, glad you enjoyed the video and found it useful. Hopefully you'll be cranking out some great bread in 2019! Happy New Year. Cheers Jo

[@gregcleveland6270]

Loved this, sans the music. Brilliant work!

[@angiedcake]

Hi Jo. I have used your video to make bread and it's the first time I have been really successful. I do appreciate the time and effort you go to to produce these videos. Can I ask a question please? Can I bake all my bread efforts - sourdough, fruit loaf and wholemeal - in a stock pot? I seem to be able to make the dough but baking seems to be a failure, as far as my efforts go. Thanks. Regards Angie

[@BuzzbyBakes]

Hi Angie, thank you for your feedback, it's always nice to hear from my viewers...particularly when they've had success through following one of my tutorials. I've baked sourdough and straight dough in the stock pot...never tried a fruit loaf in there. Basically the stock pot is creating a humid environment to try and replicate a bakers steam injected oven, so I'd guess any baked goods that you want good oven spring and a crisp crust will benefit - I'd say give it a go! If it seems like your dough is failing during the baking stage though, I would guess you may be over proofing. I used to do this a lot, as many recipes say to final proof for 4hrs at RT or overnight in the fridge...but like you, mine would collapse and come out flat. Try reducing your final proof, even down to 30 mins and see if it helps. 👍 Cheers Jo

[@angiedcake]

Thanks for the quick reply Jo. I'll certainly give the suggestions a go. I think the overproofing may be the problem as I do tend to leave my dough in the fridge overnight. I probably don't let it come up to room temperature before baking either. Anyway, I'll have another go and let you know how I get on. Am going to have a go at your fruit loaf as well. It looks delicious and tasty. Regards. Angie

[@delekham1863]

@@angiedcake The one problem with leaving the dough overnight, is that it may need more than 8 hrs. 12 to 16 hrs seems to work for me since I tried waiting 48 hrs and as soon as I scored it...it deflated. :( Over proofed for sure. I heard somewhere that IF you leave in the fridge for "X" amount of hours, you want to let the dough to be "Proud" it should even with the cold ferment be almost twice the size it was originally. DON'T bring it to room temp. I think that is where I failed when waiting 48 hrs for the dough to rise, I raised the temp of the dough too much far too fast. Not giving up Jo, trying different ways Cheers !!

[@pilgrimjane1]

My dough hasn't really risen much after the bulk fermentation (after 3hrs). Can I just leave it until it grows in size? I used a starter made with rye flour, otherwise everything else was the same as your recipe. Many thanks for such easy to follow videos :)

[@BuzzbyBakes]

Hi Jane, yes bulk ferment for a bit longer. It's all about getting the rise and structure during the bulk, so you can push it to 5 or 6 hours. It should be airy and pillowy to the touch. 👍

[@nekochan303]

final proof in the fridge is 4 h. is that a minimum or can i let it proof until next morning for a fresh loaf the next day?🤷🏼‍♀️ can you bake both loaves at the same time? do you know if we have to adjust time? also have you tried to bake on a ceramic plate instead of in the pan? thanks!!

[@juleswinst]

Thanks so much for this tutorial. My first bake was brilliant & 2nd a disaster! Third time I’m keeping fingers crossed as it’s looking good so far. Can I ask for your tips on using a Pyrex dish with lid for this recipe?

[@BuzzbyBakes]

Hi Jules, glad to hear you've had semi success. You can try to hold the second loaf in the fridge, but with the high proportion of leaven, I've found it still often over proofs. If you want to experiment with overnight cold proofing, you might be better giving my 'better sourdough' method a go. Good luck and Happy Baking, cheers Jo

[@kneedeepinbleach]

This is the first method I have had any success with. This first go around I only had about 200g starter left. I compensated by letting the loaves proof longer at the end; putting the first loaf in the oven at around the 1.5 hour mark. Also extended the baking time slighty to get a crispier crust. Thanks for doing this tutorial. Despite hitting some snags along the way, I was able to improvise a bit and still produce successful loaves.

[@BuzzbyBakes]

Baking is all about adapting and reacting...I think that's why it can be frustrating for some who like things to be black and white (me!). Glad you got a good result in the end though...keep it up. Cheers Jo

[@innerlight10]

Glad I watched your video till the end. I thought you were another one of those pseudo bakers on KZbin with generic guide on sourdough bread making. As I'm still at the fail stage of making bread, and your portions seem a little too much for me. Can I just halve all the ingredients and just make 1 loaf? It should be fine right? Heading over to watch your starter guide now. Thanks for the video. :-)

[@BuzzbyBakes]

Hi, I'm glad you enjoyed the video and found it useful. You can easily half the recipe, I often do and then just mix it by hand. I hope we can get you out of the 'fail stage'...lots of people have had success with my process, so do give it a go. Good luck and Happy Baking! Cheers Jo

[@guidedmisselsn1not]

Question. Concerning the second loaf that has been in the fridge. How long does it need to be at room temperature before baking?

[@BuzzbyBakes]

Hi Rebecca, just bake the second loaf straight from the fridge. The scoring will be easier and you should get some really good oven spring 👌

[@terrigriffin4249]

Hi, thanks for these videos they are very helpful. Im just starting and have baked 3 loaves, all not very good unfortunately. my last was based on your recipe and method here although I halved the ingredients. It all looked good and went to plan and doubled in size in the bannetonne, then I tipped out the loaf at the end to bake and it immediately fell and flattened out ! any ideas what may have happened? I used 175g each of white and wholemeal flour with 50g rye with my rye starter........thanks

[@BuzzbyBakes]

Hi Terri, it sounds like you overproofed it in the banneton. Once the dough has nearly doubled during bulk, you're only looking for a little extra growth after shaping in the banneton. You want it looking plump with a domed top. 30 mins at RT will probably be enough. Cheers Jo 👍

[@terrigriffin4249]

@@BuzzbyBakes thanks Jo

[@paulbanks5163]

Much better with no music - thanks

[@denno7084]

Hi and thanks for the great video. Is there a way to tell if your starter is ready to use. I've had mine feeding, rising and falling for about 10 days now and I think its ready - but any way to check it before I start to use it?

[@BuzzbyBakes]

What type of flour/flours have you made it with? 10 days is young, but it could be ready. Lots of people use the float test. Put a teaspoon of it in a glass of water and if it floats it's ready. To be honest, I prefer to go with the visual signs. If it's doubling or tripling in volume within 10 hours you're good to go! Happy Baking and good luck. Cheers Jo

[@vegout4085]

For the "comprimise" on rising times, what do you think about hastening the first one in a warmer environment and leaving the second at room temperature? Alternatively, how about delaying the final shaping on one loaf?

[@BuzzbyBakes]

Absolutely! You could try both of those things. Delaying the second shape is a good idea and to be honest one I haven't tried. Let me know how it works out for you. Happy Baking..and good luck. Cheers Jo

[@vegout4085]

@@BuzzbyBakes hey thanks for responding! I'm just getting into sourdough and really enjoyed your video. I'll try those tactics and let you know how it goes. Cheers!

[@cruizin6819]

Spot on, your a legend

[@BuzzbyBakes]

You're too kind 👍👊

[@tunder4282]

Hi! Thank you for this recipe. Looks really doable. Wondered if I could half the recipe, would it work? Thank you.

[@BuzzbyBakes]

Hi, yes you can half the recipe. I made two loaves to make it more worthwhile, but making one is not a problem. Good luck Cheers Jo 👍

[@Dulceknits]

Hello Buzzby.....I am getting ready to try your recipe and technique but I was wondering if I do the autolyse overnight, that is for longer than 30 minutes, do I leave the dough covered at room temperature or should I refrigerate the dough?

[@BuzzbyBakes]

Hi Aura, when I have done an overnight autolyse, I have kept it in the fridge covered with clingfilm. Good luck. Cheers Jo 👍

[@Dulceknits]

Buzzby Bakes thanks so much for this quick response 👍🏼

[@davidclark5138]

Just got my first kitchen aid as a free gift,.but no book. Do any of you know what type of lube to apply to the attachment stem, DOUGH HOOK OR OPEN MIX PADDLE?)

[@michellenaranjo4340]

I would really like to try this recipe and I'm running out of rye flour. I'm not even sure if I have 50 grams left. Is there any way I can modify this recipe to get similar results? I do have whole wheat flour. Thanks!

[@BuzzbyBakes]

Hi Michelle, absolutely! Either use 100% strong white or, like you say, substitute the rye for wholemeal. Happy Baking. Cheers Jo

[@michellenaranjo4340]

I actually found rye flour! I'm very excited to try it!

[@dougkeirnes4540]

Is there some trick to keep the dough from constantly creeping up and over the round guard at the top of the dough hook during mixing? I am running it at the slowest speed. Thanks

[@BuzzbyBakes]

Not really, it happens to me too. Sometimes I release the lock and hold the head up from the bowl whilst it's kneading, but it's not ideal. You could half the recipe and do one loaf at a time?

[@_mycroftxxxadamselene922]

I spin it up faster to keep it down. Works sort-of.

[@michellenaranjo4340]

I stop several times and use a spatula to release dough from hook. I'm not sure if this is ok or not...

[@ingridgillette5573]

Now I wish I had a kitchenaide.

[@BuzzbyBakes]

It does make life a little easier when it comes to mixing and kneading, but you can easily make this without a KitchenAid. Give it a go. Cheers Jo

[@khakhy]

Hi Buzzby, do you have a ciabatta roll recipe video? Maybe just wearing an apron?

[@BuzzbyBakes]

Not yet, but it's something I'll definitely be doing in the future...the ciabatta rolls that is! 🤣 Cheers Jo

[@robertramsey-turner7530]

Good instructional video, a question please. Once the dough is in the bannetons, is it OK to retard it overnight in the fridge?

[@BuzzbyBakes]

Thanks Robert. You can, but I've had varying levels of success doing it. I think the high amount of leaven means it still has a tendency to overproof. You could try my 'Better Sourdough' tutorial, which leads itself better to cold proofing. Cheers Jo

[@zazaX8]

Your blog and written recipes are kaput! Is there another link?

[@evennegash9914]

I’m preparing the dough as i type and it’s been good so far but I created one tear during stretch and fold :( will that affect it too badly?

[@DaveGrant]

Confused... I think I have the same stand mixer, and I measured everything exactly, but mixing the dough it came above the top flange of the hook and started gumming up the mechanism above. I had to stop and discard some dough as there was just too much. My scale is a good kitchen-aide one.

[@BuzzbyBakes]

Hi Dave, that does happen to me sometimes too. It depends on the hydration. Just keep an eye on it during the mixing, stop g and scraping the dough down if it starts to creep over the hook. Or alternatively you can halve the ingredients and then it won't be an issue at all. Cheers Jo

[@DaveGrant]

@@BuzzbyBakes Thanks. It turned out really well in the end, for a first try. Next time I need to fix the bottom getting a bit burned and it being (only slightly) too dense. I guess upping hydration helps with these.

[@hannahsulski8357]

Did the blog get removed? I have used this recipe for two years to great success- but I just tried to find the blog post and I’m getting an error. Thanks for this recipe!

[@susiebenzaquen2336]

I am also looking for it, the link does not work for me

[@ismailbeevikmpitchai3650]

Hi can I use bread flour instead of strong white flour.tk u

[@BuzzbyBakes]

Bread flour is strong white flour, so yes, absolutely 👍 Cheers Jo

[@donnawilliams2715]

Hi can I cut the ingredients in half for one loaf?

[@BuzzbyBakes]

Absolutely 👍 I tend to make two, to make the process more productive. Happy Baking! Cheers Jo

[@ismailbeevikmpitchai3650]

I made the second loaf. It was wet and it didn't raise well. But it was not sour. I think it is the technic. I have to make more bread. Tku

[@BuzzbyBakes]

It shouldn't be too wet following this recipe, 60 to 65% hydration gives a very manageable dough. Just keep practicing and make sure your starter is well fed and active. 👍

[@vestaschneider8324]

so much better without the music! Thank you

[@BuzzbyBakes]

Thanks Vesta, hope the video helped and you're Baking some great sourdough now. Cheers Jo

[@alicegonyar8631]

Any idea what would make my crust REALLY tough and chewy?

[@BuzzbyBakes]

You will get a thicker crust the longer you bake it - particularly with the lid off. You could try baking the loaf covered for 30 mins and then only remove the lid for the last 16 mins. Also full fermentation will ensure a lighter crust as it'll be more airy, so try extending the bulk phase a little longer 👍 Happy Baking, cheers Jo

[@alicegonyar8631]

@@BuzzbyBakes I currently bake 15 min with cover at 450, then 15 min with cover at 425. Then I remove cover for 10 min. Do you mean let it proof on counter longer or linger in fridge? Thank you

[@BuzzbyBakes]

30 mins for the whole loaf is quite short, but if it's working for you then that's fine. You could do 20mins covered and 10 uncovered. Increase the bulk proof time, so the dough is more airy when you shape it. Increasing the final proof may also help, but you risk over proofing and getting a flatter loaf. Cheers Jo

[@akay724]

Has something happened to your website? I’ve just watched your video, and tried to follow the link to the recipe details but it doesn’t lead anywhere?

[@7459serenity]

I’m making mine while watching this video. Wish me luck 😅

[@ismailbeevikmpitchai3650]

Tk u. I will try again

[@lailiag5040]

What kind of timer that would do the 4 hours and 1/2 hr intervals

[@BuzzbyBakes]

Sorry, I'm not sure what you mean 🤔

[@Catherine-wd9qt]

Awesome you removed music!

[@BuzzbyBakes]

😂👍

[@melodieashby]

Will this recipe work out if I half the recipe and only make one loaf?

[@BuzzbyBakes]

Ha...You're the second person to ask me that today! Yes, absolutely. I often just bake one, but tend to do it all by hand instead of with the KitchenAid. But either way will work. 👍 Cheers Jo

[@P943044S]

Do I need the dutch oven?

[@BuzzbyBakes]

You don't need one, but it'll significantly improve your results. Without one you'll need to make sure you can generate as much steam in your oven as possible. Cheers Jo 👍

[@P943044S]

@@BuzzbyBakes First and second loafs completed.... thanks for the instructions and the blog site gave me the confidence to try something new. Pics posted.

[@soniq51]

First things first, what was the temp. in your house?

[@BuzzbyBakes]

My house is always pretty cold, around 18c. But don't stress about it too much for this recipe..anything around 20c and you'll be fine 👌

[@soniq51]

@@BuzzbyBakes thanks for answer, in my house is atm 17C :D usually around 18 too, was affraid its the reason im having problems with my bread

[@BuzzbyBakes]

@@soniq51 it certainly doesn't help. I've been using my oven with the light on for some extra heat lately, give it a go 👍

[@sofiaoliver580]

What kitchenaid is that one plz

[@BuzzbyBakes]

Hi, it's a 4.8 L ARTISAN STAND MIXER, you can find it right here amzn.to/2Bcj86J Cheers Jo

[@rootedinjoy8821]

So you don’t refrigerator proof?

[@BuzzbyBakes]

No, not for this method. You can if you want, but you might want to follow my 'Better Sourdough' process if you want to cold proof. Cheers Jo 👍

[@1369Lizard]

Why not show a picture of the cut loaf?

[@BuzzbyBakes]

There are a couple of pictures right at the end of the video...I always make sure I cut on camera now! Cheers Jo 👍

[@soniq51]

Can anyone set the timeline straight for me? (flour + water) 1 mix - 30 min (dough + starter) 2 mix - 30 min (dough + salt) 3 mix - 30 min Bulk ferment. 6x 30 min This already makes 4,5h Pre shape 30 min Shape 45 min - 1h Bake 23 min 240C covered 23 min 200C uncovered 46 min Did i get it right?

[@BuzzbyBakes]

Hi, sorry for the delay, your comment ended up in the spam folder. Anyway, here is a link to my blog which has the recipe and process written up: www.buzzbybakes.com/post/foolproof-sourdough Hope this helps. Cheers Jo

[@susiebenzaquen2336]

@@BuzzbyBakes can not find the blog.....

[@JeezMrGarnett]

Your link to the recipe is broken.

[@BuzzbyBakes]

Try now. For some reason it abreviates the URL so you can't copy and paste it, but if you click on it, it should open up in a new window. Cheers Jo

[@ismailbeevikmpitchai3650]

I made the sour dough bread. My first attempt.It was dense and sour. The dough was not smooth. Can you please advise me how to correct it.tk u

[@BuzzbyBakes]

Hi, if it was dense and sour following these timings my guess would be your starter is underactive and not fed regularly enough. The dough is not fermenting long enough to get very sour, so it must be coming from the starter. Really concentrate on getting your starter active with some regular feeds before you try again. Good luck. Cheers Jo

[@bethbilous4720]

Thank you too for the no music, but your audio needs a bit of fix.

[@messagefrom8749]

Better no music

[@BuzzbyBakes]

Got to give the fans what they want! 🤣

[@alfredkoczka6631]

Sorry, but CLASSIC music help make better proofing.TRY

[@gloriousvegan]

I failed every time for 2 months until I found this. Check out the photo of my perfect sourdough on twitter @gpsirod