The Ultimate Homemade Sourdough Bread

Fermentation Friday, much belated but here! Making Sourdough bread at home is much easier than it looks once you get it down. This is not one of those recipes. Long story short, you guys asked for my advanced version, so here it is. It's all about Technique.
We won Saveurs Best Food Video and I am just so grateful, thank you guys again!
Recipe: www.joshuaweissman.com/post/s...
The Bread Proofer I use: shop-links.co/173647667405224...
Bannetons I Use: shop-links.co/173647670559023...
HartvedThandverk Lames: shop-links.co/173647673071036...
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Facebook: / thejoshuaweissman
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[@JohnWilliamDomingo]

*Schedule with timestamps* [1:18] 8am: Start Levain (ferment 5-6 hour @78F/25C) [1:48] 11:30am: Autolyse Dough [2:26] 1:00pm: Mix With Levain only and rest 25 min [3:32] 1:30pm: Mix with Salt and begin bulk ferment [3:45] 1:35pm: Bulk Ferment (@78F/25C) [3:56] 1:50pm: Fold#1 [4:07] 2:05pm: Fold #2 [4:07] 2:20pm: Fold #3 [4:11] 2:50pm: Fold #4 [4:11] 3:20pm: Fold #5 [4:11] 3:50pm: Fold #6 and let rest remainder of bulk [4:35] 6:00pm: split and preshape dough [4:59] 6:20pm: Cold proof for 12-14 hours (you can also push this up to 16 hours if need be) *NEXT MORNING* [6:18] 8:20am: Bake First loaf then second loaf giving a 15 minute reheat between bakes)

[@widf1l699]

MVP

[@TruthintheMidwest]

AWESOME, thanks!!!!!:) So nice of you to share this

[@jasperatrens8088]

Do you know if I can make everything at about 71 f instead if keeping it in a bread proofer? I don’t have a bread proofer

[@billradford151]

@@jasperatrens8088 it should be just a little warmer than room temp so if you leave it in a warm patch of sun near a window or somewhere else cozy you should be good.

[@norasoete7228]

@@jasperatrens8088 the oven with the light on :)

[@natalieyubas8030]

Apron idea: "Let's make this, shall we?" across the front

[@TDanger1911]

Just on my way down here to say this

[@ShadowVipers]

I second this, please make this a thing Joshua!

[@rasmustagu]

oooOOOo

[@His-Joule]

Gives an Alaskan thumbs up 👍!!!! 🦋✨💫

[@vidamate09]

I agree

[@VanessaVTS]

I'm a little late in commenting, but I've made Josh's recipe several times (also using a starter made following his recipe) and I'm still in awe that I'm making sourdough pretty successfully. There is such a difference between store-bought and homemade. Thanks again, Joshua!!

[@moxie_babe]

Did you buy the same proofer?

[@VanessaVTS]

​@Moxie Babe I got one for Christmas and it has been a game changer. I did about 4 months' worth of bread using the oven light method, and it doesn't even hold a candle to this thing. It's a huge expense, but imho it's worth every penny.

[@issacandon2126]

Any tips and tricks for beginners?!

[@BecWelsford]

Thank you SO much!! I had one very bad sourdough making experience a week ago, and then yesterday followed your tutorial and baked my loaves today. I cannot tell you how bloody perfect they came out! The bread was so beautiful and delicious. I will be directing everyone to you when they ask me how I made my bread! You're amazing. Thanks again!

[@Jsummer4004]

I wonder if his neighbors ever see him through his window talking into the cupboard

[@doodoo7081]

Jacob Summer lol

[@HeavenDelights]

😂🤣😅

[@GabrielWarlock]

They do and they beg to be invited over to dinner

[@juanaibot8651]

😂😂😂

[@Happily418]

This looks so amazing!

[@viniciusrocha7125]

"I'm extra like that" would look cool in the apron.

[@yay-cat]

Vinicius Rocha totally!

[@rasmustagu]

I like that!

[@flossenking]

*I be

[@dailyfooddose117]

kzbin.info/www/bejne/jpfIY4OYidRpl7c Go watch this amazing sourdough bread video

[@StephanieYan]

This is honestly my favorite sourdough video. I've personally probably gave this video 50 views. I've made it twice now (never made bread in my life before this) and both times it has been perfect. Josh explains it really well and his video is really easy to play while you make. Also the description helps a lot. Thank you Josh! ❤️

[@michaelluna7732]

Hello, we’re you able to do this without the pots here used to bake the bread? This would be my first time doing this but I have a small kitchen and would rather avoid buying more things to take up space lol

[@pamelaremme38]

Stephanie Yan, I hope you get this soon as my oven is heating. Do you take the bread out of refridgerator to bring it to room temp before putting it into the baking vessel? Or do you put the cold dough in the extremely hot pan? Probably a dumb question but would like to know.

[@honeywheein1060]

Pamela remme I’ve watched Claire from NYT Cooking/Bon Appetit say that youre supposed to bake it while it’s cold straight out of the fridge, at least that’s how she made it and hers looked amazing

[@pattrapansamranjit9555]

Made it twice! First around was too hydrated for where I live (Thailand). So, here is my conditions: - Room Temp: 29 deg Celsius - Humidity: 41%-50% while making the dough. Adjustment I did for my second time: - Lavein ratio is 1:7:7 (10g Starter: 70g Flour: 70g Water). Fermented for 6 hours. - Cut the hydration to 76% (561g of water) - Oven temp: 250 deg C & 210 deg C (due to being at sea-level) It worked beautifully!!! The dough is a bit stiff, but super easy to work with. Very happy!!! Will continue to experience with adjustments!

[@hol_9533]

Apron idea: “B-Roll” right across the crotch in calligraphy

[@deeshadansingh6995]

Seconded

[@markbeshai5283]

Thirded

[@TheXChuChu]

Knighted

[@yay-cat]

Yeah I’d buy that

[@FluffyHippos5692]

Ordained

[@minkim3785]

"How can you tell how good bread is without tasting it? Not the smell, not the look, but the sound of the crust. Listen." [00:03] "Oh, symphony of crackle. Only great bread sound this way."

[@GarmanyRachel]

Nana Park my exact thought lol

[@snowparody]

Ahahah i will never get tired of this reference

[@pastoraleman3396]

Where is this reference from?

[@wlszhdl123]

Pastor Alemán Ratatouille, Colette says it.

[@stefanflorinf]

That is simply not true , I made a 50% crust bread , I have no idea how I did it , but I swear it was half crust half verry bubbly bread , it lucked great , tasted ok but it had wayyyyy to much crust . Best regards

[@lucylumvmt]

My third iteration turned out PERFECT! So, I believe I overproofed my sourdough on previous iterations. So, after some further research, you can 100% salvage it and have an amazing end product! After cold proofing, if it sticks to the banneton liner and is deflated, do a stretch and fold and make it a tight boul, then let it sit at room temp covered w a dry cloth whilst the oven preheats. At least, that's what I did and it rose beautifully! The taste is absolutely AMAZING. My boyfriend loooooves it! I wish I could share my pics!

[@stefanlynggaard6453]

Thank you for this Joshua. This is the basic recipe I use. One thing I do differently is that I let one of the loaves bulk ferment in room temperature. Now I got fresh bread two days in a row.

[@alexmorales660]

For the apron: "Let's make this, shall we?" And on the back "B Roll"

[@kazmanscoop]

100 % agree for the front

[@TyreezyCapalot]

100% agree with the back but there’s not a back to aprons

[@alexmorales660]

@@TyreezyCapalot I know, but just imagine, black in the front, white in the "back", it could work (?)

[@janyo335]

Noice

[@noumenoneschaton3506]

Make it reversible.

[@dorkhydrogen]

Josh: Dont you love the smell of fresh bread Me: Wouldnt you like to know cabinet boi

[@stevenpeterson2434]

DarkMaster op comment

[@ArjanDuijs]

you should pick up the fermentation fridays series again!

[@maxberndsen6335]

I know right I was thinking about that yesterday

[@avimorjaria2757]

Yessssss

[@carenroi3103]

Yes, I love that series.

[@nicolebrown4149]

I’m just getting around to doing a sourdough starter, that would be awesome if he did.

[@pauld.9828]

Really a shame that he only makeds videos like But Better and But Cheaper anymore.

[@christiana6959]

Oh whoa!! Been trying different sourdough recipes and I gotta say this one turned out the best! It grew tall, airy and crunchy. Definitely the most technical but it certainly pays off! Highly recommend and thank you Josh for posting this recipe. Super excited to make this again soon

[@olliethomas88]

So I just went for it, never made sourdough before. Used this video, the starter dough video and the one where he bakes with babish. There was a few twitchy moments. Practice is definitely needed when shaping and I screwed up the slit with the razor. Definitely need a handle but wow. That bread is incredible. It’s the best sourdough I’ve eaten and I can’t wait to improve on it. Cheers Joshua, your tutorials are incredible!

[@tarnis3d]

I'm hoping, did the same this morning and they are in the fridge now... loaves have that overpoweringwhole wheat smell I'm not a fan of...nervous but tomorrow I shall bake! Probably should have looked for reviews before making the effort:)

[@juansebastiancastro5199]

Hey Ollie if you are still trying to improve you sourdough skills, go and checkout this other video kzbin.info/www/bejne/a53Hm42GYrWGY5I, helped me a lot to improve

[@Lonestar863]

Did you use a fermentation thing as well? Or did you find a way to do it without it?

[@greekfire995]

Same here! I made this bread around the holidays last year. Only issue I has was that some of the air pockets on the interior were a little too large, but otherwise had to be the best loaf of bread I've ever eaten.

[@TheGlompme]

So this video has been responsible for me making the best bread. I’ve had a lot of trouble working with very wet doughs but after watching this video like ten times I’ve been able to make such great bread! Thanks so much for your videos!

[@pamelaremme38]

OMG, OMG, OMG this is absolutely the BEST bread I have ever eaten in my life!! It is worth the time and effort guys. I am going to re-watch for probably the 15th time but this time it is to write down each step and ingredients and technique. I have been a bread baker for most of my life (63) and I swear, I am done with white bread. This will be made weekly. Hint: Do what Josh says in the end and butter and for a little added extra kick sprinkle on some salt! It truly makes the flavor pop even more.

[@jaxbom1]

I´m a completley beguiner baking bread, this was my first time baking high hydration bread and I tried Josua advanced recipe, the result was awesomeee!! And despite some mistakes in my technique the final result was just the bread I was looking forward to. Thank you for your detail video and the PDF schedule, that really helped me. I got new motivation and i started my second try of this recipe today. thank youuu!!!

[@Chekitout_]

Joshua: "Do you wanna know what else is nice with a little bit of butter and flaky salt!?" Me: Bread Roll!!! WAIT NO Joshua: b-roll

[@Killthebatsman]

You weren’t kidding when you said “advanced” lol 😳

[@johnscottguggenheime]

Not sure if im terrible or talented or where in between, but id say you have to make 100 sourdough breads this kind of way before you get good at it at all :)

[@itrogash]

@@johnscottguggenheime I made like 4 batches and already results are satisfying. They still come out a bit flat but the crust, structure and taste are spot on.

[@MrBugleboyb]

Found it rather pretentious.

[@saglike93]

My oven spring came out pretty good first attempt, I probably got lucky

[@manswine7735]

@@MrBugleboyb this is a really easy and straightforward tutorial. What makes it pretentious?

[@rmeg1424]

Just completed the third round trip following the instructions in the video . Each time seeing improvement. Bread has been delicious from the start. Could use additional instructions building dough tension in loaves at 84+ % hydration, loaves are a little flatter than end product in your video. Added in poppy seeds and sesame to respective loaves most recent trip. Outstanding! You’re the Man,!

[@SHADOWEDINSHRED]

I bought your cookbook and have having the time of my life making different breads and filling a breadbox at home with them. It’s so fulfilling and amazing to have fresh homemade bread!

[@hannahboyle9290]

You are by far my favorite KZbinr and I just wanted you to know that the amount of effort that goes into making these videos does not go unnoticed!! Keep doing you, I get excited every time I get a new video notification

[@annaoop]

watching this knowing i’m never gonna make a bread that takes more than one day to make

[@son_gogeto9128]

Why? I thought the same thing until I made my first "successful " loaf of sourdough, and it was the best thing I've ever done period! You will be hooked on how good this bread is.

[@cheef825]

@@son_gogeto9128 same, buying fwsy was a game changer lmao

[@francissantora6894]

I found the first time I did it pretty difficult, but the result was way better than I ever expected. (And it was Joshua's Beginner Sourdough!) Then, the 2nd time doing the same recipe, it was a snap. Even one time's worth of experience makes it so much easier. Do what you like, but I encourage you to try it! The yield on that Beginner Sourdough is huge too, you'll have bread for quite a while. Lasted my wife and I two weeks.

[@janyivanov]

@@francissantora6894 Thats 💯 right!

[@cldavis33]

Yep --- typical modern American response to anything worthwhile taking more than a video game attention span. Sit down and breathe slowly. Let nature take it's course. Let wild yeast ferment with natural grains with some water.... breathe in....out...in...out...relax. Enjoy nature.

[@29Carol05]

I Just made this and was incredible!! Everyone in my house loved it! I never had any experience with sourdough before, but the way Joshua explained made it very easy to follow, definitely going to make it again!!

[@npestrov]

I have tried your recipe after watching you video like 10 times and the bread turned out great form the first bake! Wow. I did not have Dutch oven so I just covered my bread with a pot, and that worked! Thank you so much!

[@suspiciousB]

This is the best recipe ever! I am so proud for my first time sourdough bread to turn amazing! I thank you tremendously!

[@BBXBBX-js1tu]

I didn't have a banneton (used a bowl with kitchen cloth) or a dutch oven (put dough on heated baking pan and covered it with a heated upside down stainless steel pot - same baking time) so I improvised but it still came out PERFECT on my first try! Never made sourdough in my life and I still can't believe I made such perfect sourdough loaves. Thank you for your easy to follow video/instructions and recipe! Your videos bring joy to my family in these awful times, so thank you.

[@AshleyMires]

THANK you for this, I dont have a banton and my dutch oven looks very diffrent from his so i was worried i wouldent be able to make it right without the exact tools. Your comment saved me so much money you are amazing!

[@medicinefordreamers23]

I just made this like a boss. First time making bread. I'm excited it came out so well. Thank-you for sharing your instructional & culinary skills and for just being YOU.

[@keenansmith2437]

My go-to sourdough recipe, has never let me down! I suck at slap/folding and always end up losing product, so I just use a stand mixer for all the mixing 🤷 I don’t notice any difference at all and now my final products are more consistent. I can never get my dough to windowpane as well as my stand mixer. I’ve impressed many a friend/family member with this, thanks Josh!!

[@CHEFPKR]

As someone who has been making artisan sourdough by hand professionally for the past year... Well done sir.

[@truehope287]

I don't have a scale....wish there was a measuring cup method....I have so much starter.....UGH

[@CombatMarshmallo]

True Hope you should invest in a scale of you can. They’re not that expensive on amazon and really are better for baking. A cup of flour and weigh vastly different depending on how aerated it is.

[@84westy55]

@@truehope287 They're $15. You really can't do this well without it.

[@84westy55]

@Mesut Musaoglu Your oven cannot precisely maintain that low of a temperature. Anything above 140°F kills bacteria and yeast. You might be able to rig up something with a sous vide machine, but that would need a way to vent the resulting gas.

[@84westy55]

​@Mesut Musaoglu I meant to type "If your oven". *just woke up* Anything below 140°F won't kill it. Check the temperature of your oven with just the oven light on. Mine is right at 75-78°F when it's comfortable in the house. I actually burnt out the lamp from leaving it on while I was getting my starter going.

[@jennyrickards6331]

Thanks so much I’ve made this many times. I made my own proofer out of a cooler (esky) with a heated seed mat with thermostat and cooling rack on top. Temperature makes so much difference. I find slapping and folding really satisfying 😜

[@justingarner7163]

I know it's been 3 years. But I literally did this exact same thing. Cooler, plug in heat pad, and an adjustable wire rack above. It works beautifully for how janky it is!!

[@JosephineSantiago-rc3bz]

This is honestly my favorite sourdough video. I've personally probably gave this video 50 views. I've made it twice now (never made bread in my life before this) and both times it has been perfect. Josh explains it really well and his video is really easy to play while you make. Also the description helps a lot. Thank you Josh! ️

[@shanehmarcus]

Dude i gotta hand it to you man, i NEVER subscribe to videos, but I did and happy I did, your videos are fantastic. I was going to go to culinary school when I was looking at colleges, and was talked out of it. 20 years later, You've helped me refind my love in baking, so much so that I bought my very first kitchenaid stand mixer. So, thank you for all that you do, the fun and information and easy to understand science of it all, you clearly have a love for baking, and you made me fall back in love with it all over again, so thank you

[@tinyduty2795]

Just baked it this morning. Finally a sourdough that's sour! I used my starter when it was falling and had fallen maybe .25'' from max and kept my proofer at 80.

[@brettremesch3120]

Just tried this, but halved the recipe and turned out amazing!!

[@darakasrovi1274]

I tried this recipe and it’s incredible. If you take no shortcuts it’s the most rewarding thing ever. I will say working with a 84% hydrated dough is really difficult but if your up for the challenge I would do it. Best bread ever!

[@hannahwhite8752]

I am a fermentation lover and experiment frequently with various techniques and foods. I haven't quite been able to nail my sour dough loaf but fiiiinally after following your instructions I have just taken the best looking loaf out of my oven. Whoop! Thanksya for the tips

[@Peanutjoepap24]

Okay I didn’t make it myself, but these videos prompted me to go out of my way to a little bakery and pick up the first loaf of sourdough I’ve ever owned. First I ate a small slice just plain and thought, “yeah this is pretty good, I could just snack on the bread alone really”, but then I just toasted a slice in butter with just salt and let me tell ya, that shit cured my depression. If I grow into a sourdough addict I’m blaming you Joshua.

[@cherrypickedsam]

When he said technique I thought about spongebob teaching squidward the bubble blowing technique.

[@nowonmetube]

And when I saw the innerts of the bread I thought about the big bubbles (air pockets)

[@aseriesoftubes66]

Today I made my best sourdough to date. Slightly different percentages of bread and whole wheat flours, and 80% hydration. This time I followed your 'slap and fold' and shaping techniques, which were extremely well demonstrated, and I think it made all the difference. Particularly helpful was the shaping; the area with which I'd had the most problems thus far. Thanks for the great video. It helped me take my sourdough to the next level.

[@davidfierro9891]

I’m still a beginner and tried a few beginner sourdough recipes with little To no success until I found this recipe. Turns out perfect each time. Thank you!

[@thatdudecancook]

I wish Joshua was my neighbor! I’ll wash the dishes if you let me have some bread ❤️

[@Omar13t]

.

[@ninaangelamckissockauthor2345]

I am sooo happy to tell everyone that I hung in there with the exact ingredients and now my bread is unreal. Just keep trying with the slap and fold. You will be able to do it!!

[@genevietrinh3305]

Nina Angela McKissock, Author I am not sure if you remember me but I have gave you some advice. I am glad you successfully made this! Congrats!

[@deannnicole2877]

Best loaf I have ever made! Thanks for the tutorial. No burnt bottom, perfectly cooked.

[@shimoncobersy5700]

Awesome recipe. Prepared it yesterday and baked it this morning. Came out exactly as advertised - only better. I used wholewheat flour in the starter instead of rye. Hardest stage as advertised was the shaping.

[@fkingaaa4793]

I am a 14 yr old girl and I tried to make this bread. It was a little bit hard but outcome was sooooooo amazing. The taste was so good, and the crunch was wondelful. Thank u the recipe :)

[@fkingaaa4793]

patrick pizza Pg3d grow up kid❤️

[@Bison162]

I just made this recipe as my first ever sourdough loaf. And...it more or less turned out! I didn't have a Dutch oven, or a bench scraper, or a proving box, or bannetons, or a lame. So, it wasn't pretty, and the crust is more chewy and less crusty, but still very tasty!

[@jenniferjaudon-otero5611]

I finally made this bread today, it was so AMAZING! Thanks for the master class sourdough lesson! My chef hubby says it's the best sourdough he's ever had!

[@lauraisatimelady]

Love this recipe! works really well and i've just started experimenting with levain. But I do recommend people to begin with the easy no knead recipe on this chanel

[@vijaygray]

Lots of Congrats for the Award, you deserved it straight out.

[@robertstorozyk2431]

I’m in the process of finishing baking the second loaf, which I happened to score deeper than the first loaf, but still at the same 45°angle. That loaf puffed up like 50% taller! I think I figured out why my bread wasn’t finishing as tall as in this video.

[@tienthuy7376]

i just made this recipe today, half, AND IT TURNED OUT AMAZING !! Honestly been trying lots of different sourdough tutorial on youtube and something always went wrong (prob it’s my wrong technique, diferent temp,…) but so far this is the most succesful one i did!

[@fliz4b]

Thanks for making these videos, Joshua. The comfort and distraction are welcome during lockdown!

[@nl832]

Yesterday: When he's gonna show us a sourdough bread recipe? Today: 'right, Lidl bakery is not that bad actually

[@MsFionalisa]

The whole video I was thinking 'this is why I'm willing to pay extra for good bread'

[@blondebimbowannabe]

Nik Gk that's exactly what i was thinking as i was watching the video.

[@Carolll9]

I clicked on this video with full intentions to make my own. Now I’ll gladly pay $6 for a Zak the Baker country loaf.

[@GearoidOSullivan-zg7fw]

Hey. Thanks for all the fermentation videos. You are brilliant. I have used this recipe twice. When I used your link to the sourdough recipe I noticed something. In the written recipe it says 740g water, but in step 2 of the process you say add 580g of water and set 100g aside. This equals 680g. Maybe it's a typo, just to inform you. Both times I have used the recipe from the video instead and it worked out very well. I found it to be a liitle bit too wet so I used a total of 710g water. I added 660g originally and reserved 50g for the further stages. Might help someone else. 😁

[@AshleyMires]

Thank You!

[@Logansden77]

Tried this method yesterday/today and the bread came out great. I thought I was heading for failure as the levain didn't respond like yours; the dough was way over sticky and was hard to work; and I missed the first slap and fold. But I stayed with it and by the end of the bulk fermentation, the dough was nice and soft and easy to work the final folds before putting in the frig over night. Long process with all the folds and resting, not complicated at all, and worth every bit of the effort. .

[@malzundhopfen]

Dude, I love your videos! So much is related to homebrewing, where I tell the people that it isn´t to much about fancy gear or ingredients but the process!

[@mika........]

I literally rewatch this video every single time I’m making sourdough! Honestly the best thank you!!

[@sloth929]

I failed miserably, I'm miserable and angry

[@aarondavis6705]

Hahahaha ive made three and they were crusty and awsome.

[@LucasMarodindepaiva]

This recipe is high hydration, so for a beginner is harder to make. I'd suggest starting with a 66 to 70% of water and try to increase it by 2% every next time you make bread (with the same flour). This way you will know how much water you can use in that specific flour. Also, make sure your starter is mature before using it

[@JosephChristopher4ever]

Dust yourself off and keep trying

[@mastpg]

You really just gotta keep going and going with the slap and fold. When you've been ready to give up for about 5min, you're halfway there.

[@timbaktuu9845]

Skill issue

[@annetravis108]

Thank you for making this fun, interesting and accessible for success. I just love learning about sourdough.

[@dartanie]

Josh , I followed each step to a T and got amazing results! Thank you

[@jigsjavinez9903]

I heard he’s still slappin and foldin that dough up until now

[@royfakename9696]

Day 9 of quarantine: the shape of that dough is about to make me lose it.

[@AllysonMH]

I'm on day 14 and I'm sitting here like, why is watching him manipulate that dough so freaking erotic? My god.

[@GEO-nn7nk]

Gon bust a nut in dis bread doe

[@DC-fo3bn]

I'm on week 6 and only just shaping my bread now, started on day 2 pffft

[@johnnyd6953]

Sourdough is a serious PAWG

[@matthiasrobins9669]

SIR, THIS IS A CHRISTIAN SERVER

[@charleskristinametge8872]

Loved that! Your videos always make me smile! Thanks for the help!

[@effekt4]

I've done the beginners no kneed recipe of his a million times. Got me the fermentation station and tried my hand at this one. I happened to get knee deep in covid the first time I attempted this and the whole process was a big fever dream. The dough was over hydrated for where I am and the flour I use, I still managed to work it and bake 2 loaves, and they still rose up, but not as much as I would like. Now trying this recipe with 90g less water to see if that helps, im at the end of the bulk ferment stage and it looks a lot better. So hoping for good results tomorrow morning

[@freddy04123]

I'm watching all of your sourdough videos as I make my first loaf this weekend

[@anitaevanger8068]

Please update

[@freddy04123]

@@anitaevanger8068 well my first loaves came out really well last weekend. The struggle I'm experiencing now is that my starter isn't staying alive. I need to buy a fermentation box as my house has been fluctuating too much in temp. I followed his no knead sourdough video and liked it a lot. I want to perfect that method then move onto the more advanced methods.

[@nadiasakhakorn7221]

@@freddy04123 you can also put sourdough starter in the off oven w light on . But prob gets old after a while. It’s what I do though. I keep my starter in fridge until I need to use it

[@sebastiangluck7793]

When watching his videos I always get the feeling that he would be a very good sailor. I think of me being the Captain and him being the ship's cook. And then having a real motivated and beefy crew to sail around the world. And that would be the secret for a real piratety, treasure lifting legacy. Just making the absolutest of bread.

[@JazzAnnon]

Oddly specific matey!

[@ajeebkahani007]

Why ? Because he reminds you of Leonardo DiCaprio? To me he does

[@sebastiangluck7793]

People always seem to wonder what's the secret to being a pirate in a successful way. It can't be just run and sauerkraut.

[@scottrasso410]

I watched this first about 5 months ago when I first got into sourdough, thinking "Wow...this is too advanced for me." After the experience of baking 30 or so boules and loaves, I get it COMPLETELY now. Thanks!

[@maxtomaszek9143]

Thank You for recipe Joshua. Bread came out really good. thx!

[@danieltr94]

Lost my job, Lost my wife, became broke and a single dad. All I can think about right now is baking a nice loaf when I get back up and running :D

[@MrModmustang]

You ca doooit..

[@rosecityremodel2015]

Praying for you!

[@bizzybee53]

Like really...? OMG .... but don't forget, you've still got the most important thing and that's your child and your life and you WILL get back on your feet.... if you start thinking about making a loaf of bread that means your survival instinct kicks in..... Much love and support from someone from Belgium....

[@XeninWorx]

Sounds like a country song. Hopefully everything works out for you.

[@danieltr94]

Just got a new job, new home, and my daughter is in PreK now! Just baked some sourdough!

[@hyrunnisa997]

So far the best apron suggestion has been "let's make this shall we?"

[@periosmiles]

It's 2am and both pre-baked loafs are in the frig for the 12-14 hour proof.....Now I understand why you usually start at 8am and NOT 3pm. I am "excited", "tired" and must admit that the "dough was VERY fluid"......Cannot wait for tomorrow's bake!! Thanks Dude!!

[@user-jp6nk3lp7y]

Thank you your perfect sourdough guide! I baked it in your own way and it succeeded! It was hard to bake the bread properly before. But since I did it in your way, the oven spring came out perfectly! The outside is crispy and inside is soft. Thank you so much. why didn't I watch this video before? If i were watch this one I wouldn't waste flour haha. This is the first time to use your way but I think I can bake it better next time.

[@Galaxy-ig8si]

Hi Josh, on your website, the step #2 is to Add 580g water to the flour mixture (keeping 100g to the side for mixing later). That is total of 680g water. In this video at [2:04] you mentioned the water is 740g (80g set aside). Which one is correct? Am I missing something here? Thanks.

[@giocretch]

can u make a cool denim apron with leather straps and it just says "b roll"

[@cuteminiatures635]

i just made this bread and it's amazing!!! Thank you sooooo much

[@thefosketts]

Thanks Josuha. I used both methods of starter and bread. Guess what mine turned out perfect. Very chuffed. Thanks for the videos.

[@tamassimon9805]

So we just baked this bad boy, and it was pretty much the best sourdough we ever had (it was a bit too hydrated, so it was flat at the end, but still, best thing yet.) Of course I sent pictures and videos about it to my mother, who demands me the recipe now... I hope she is ready for this video.

[@lannielutz9882]

I did the same thing. My “too wet” dough produced a flat bread. Taste good though.

[@plat2716]

@@lannielutz9882 Flat bread is the downside to a more hydrated dough. Better in all other respects though.

[@oSaraho]

I made this a few years back and came back to make it again. The outside looked absolutely perfect. But the inside looked undercooked and was a tad bit gummy. I’m assuming I just undercooked it. Still gonna slice it and toast it, gonna try again the next time I’ve got a couple days off

[@janicetanumihardja808]

I live in a hot and humid tropical country. The first time I followed this recipe the dough was far too wet compared to the video (I always reduce the hydration in recipes but i forgot this time) and 4 hours bulk results in overfermentation (i dont own bread proofer 😭). I repeated the recipe, reduced the hydration to 80%, and for the bulk fermentation I went by the signs instead of time (rounded side with bubbles starting to form, with 30 degree room temp took me 3 hours only) and I was met with the best bread ever. Thanks for the recipe and techniques! Oh also I dont have a combo cooker so I used a pyrex dish with lid.

[@Miojoou]

Thanks, bro! I refined my bread making process and learned from you :)

[@classicallemur1190]

I miss serious josh :(

[@simplycargo4187]

This man really spends FULL DAYS preparing food while I’m sitting over here “taste testing” my canned ravioli that’s been cooking for 2 seconds

[@Hecatonicosachoron]

You can make home-made pasta in lockdown, it will still just take only 4 minutes to cook once shaped

[@willembakker7999]

@@Hecatonicosachoron 30 seconds

[@debbierohan4968]

Wow, your videos make me smile and I learn!! Thanks for fun videos!

[@camilanunes9266]

I really love your technique. Thank you for the video

[@maciejpawlak6295]

I went and made this blindly following the recipe and ended up having fun with some shaggy mess kind of dough, resembling hydration around 105% (yup, nuts... had to coil-fold it for a while). Then I went with same stuff again just applied whatever little baking experience I've got and ended up with couple lovely and delicious loaves. Lesson here? Keep in mind that different flours absorb water in different ways , use your judgement and compare what you've got to what you see on the screen. I live in humid place which also affects the whole process, in my case world of difference was made by shaving 40g of water and it resulted with much more manageable dough. Anyway, awesome video Mr Weissman! Looking forward to more sourdough stuff.

[@DebbieMosimann]

mine is shaggy right now as well after the 3rd 15 min fold. I figured I had too much water because the flour was not absorbing as much. Add a bit more flour

[@maciejpawlak6295]

@@DebbieMosimann That sounds right. If its seriously wet and I think it could not hold shape (feels like it could literally dribble down the kitchen top) I tend to coil-fold it, I find it much easier for wetter dough than trying to tension pull into a ball or shoelace thing. I generally enjoy wet dough challenge so I never add water later than autolyse... I wish you good luck, oh and btw even if its a mess and you have to pour it into the oven, bake it anyway. Sourdough is full of surprises and untill you cut it open, you never know...

[@Loopter]

Is there some way you keep your Bread crunchy for more than a day or two?

[@farmerzach6495]

Great Videos mate! I’ve seen on shorts that you mill your own flour at times, well I’ll flex a little harder, I mill my own flour from the wheat that I grow on farm. Even tried experimenting and using some other flours I made from chick peas and faba beans in regular bread. But you are the real OG bread man!

[@Itwascute_fuck]

I’ve got Josh’s cookbook (best cookbook EVER. I’ve learned a lot), but it’s nice to have these videos to come back and reference.

[@hannahpreston3003]

Apron idea: “You know what’s better than this apron? B roll.”

[@thomasgerke1904]

no way i can slap and fold my dough with ~ 84 % hydration. i even struggle at 70-75%. no clue how you do that. its just one sticky mess here

[@christiansalo8260]

The recipe doesn't work unless you use a super strong flour and mix it in the robot Because you have To work thé hell out of the dough To make it work. Something wrong with thé recepie for sure

[@nicolasf794]

Flour is very important. I'm living in France and the strength of flours here are lower than the flours of united states. Around 220W for the strongest here, and more than 280W in the USA. I made bread with weak flours that have as low as 80W of strengh, impossible to hydrate more than 65% without using a mold. It's very important to adapt the recipe to your flour and every youtubers I see seem to forgot to mention it. It's better to starts as low as 70% hydratation and increases step by step.

[@thomasgerke1904]

@@nicolasf794 thanks for clarifying. I guessed that too. Iam from germany and everytime i try a us-youtubers recipe i'am struggling. last time i made the beginners sourdough from bake with jacks channel and it came out as the best one by far so far

[@MissElisabelle]

@@nicolasf794 Exactly. I am new to bread making and I am just learning about all of this. Here in Italy, the strongest commercial flour is around 300 W - 320 W but it's from Canadian grains. The stronger the flour, the bigger its capacity to absorb water.

[@genevietrinh3305]

The temperature of your area and water matters too! If it is too sticky, lower the temperature of the water and the bread proofer if you don’t have a bread proofer transfer it to a cooler place.

[@boloniannamria]

I am fairly new with sourdough breads, only been experimenting and baking them for the past 6 months. This particular recipe is easy yet so elaborate. Well I made it my way! Let me explain: I have simply put all ingredients in my kneading bowl, instead of levain I simply put 175 gr of starter to the rest (room temp water) and kneaded it for about 15 min. After this, I covered it and left it to proof for the night. In the morning it has grown more than double. Split dough in two gently and folded it , shaped it nicely and proofed again in proffing baskets and baked after as in video. I got the 2 best breads so far!! So moist till the lest bite almost a week after! This is the perfect recipe!!!

[@boloniannamria]

Thank you Joshua!

[@grettacm2465]

You are the best! Our bread came out great! We did need a Dutch oven, the first breads we made without the Dutch oven, didn’t work. After I borrowed a Dutch oven from my MiL, it is the best bread ever! We Love your videos! U r the best explaining! We also made your croissants! So delicious! I have to work out extra hard to not gain so much from eating all of this delicious things

[@JavierHernandez-wf4zo]

Gretta CM you can roll up towels and place them in a shallow pan with water while baking. Look into it if you don't want to buy a dutchy

[@stefandobroiu1968]

"fermented boules" on the apron for those who fret about not having sourdough starter, this recipe works just fine by using 1/6 of the quantity of instant yeast recommended for the quantity of flour you use. the taste may not be the same, but the chemistry is. an oven with the light on can replace that gadget Joshua has and nobody in his or her right mind would buy

[@MathasiaJ]

An oven with the light on will do the job, but for the bread to be *really* effective, a proofing oven is a wonderful tool. It's not expensive and is a great investment if you're baking homemade bread regularly

[@agriswoldvacation4081]

Glad you kept that B roll in focus. That cracked me up!! Great video, I can't wait to try this recipe!!

[@djssquibbs3295]

When I make one of your recipes, I usually get everything wrong, my bad. Yet they always turn our great! you're great. Saludos desde Costa Rica

[@reecewynne2863]

3:38 that voice crack 😂 kept to the SidEee 😂 love you Josh