Keep It Simple (KIS) Sourdough Bread

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Making a great loaf of sourdough bread doesn’t have to be complicated! Using Jim Challenger’s Keep It Simple (KIS) recipe, you’ll bake bread that makes you proud. Better yet, your family will be fed and nourished while you practice baking loaf after delicious loaf.
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[@user-iy7pe9rd7j]

Thanks. I learned some things. But I'm not going to invest in a mixer. Part of the enjoyment of baking bread in feeling the entire process from start to finish.

[@vincelieu4425]

You are too gentle, a gentleman indeed with a dough. Thanks for a very detail instruction for this recipe.

[@ChallengerBreadware]

You're welcome Vince! I hope it helps you make better bread!!

[@moondawg1439]

This guy is fantastic! I would score a 10!!!

[@thiluucao4508]

Falling in love with SD

[@colleenguidone]

Great recipe - this bread is awesome !

[@glossydemarco358]

So enjoyed watching this video - thank you Jim. Ten all round!

[@annietoh3857]

Love the way u kept assuring .. not a big deal… 25 min, 45 min; coil fold, too long, short , it’s okay etc etc. Thanks for that. & love the clear instructions too. N love your huge dog!

[@jacobcohen9205]

Great to see you so enthusiastic about your bread. I am too.All the best from the UK.

[@ceciliahanks6995]

Made it this morning! Delicious!

[@manju331]

Thanks Jim. Just started using my Challenger pan. Loved your interview with Hendricks.

[@polielee1616]

Very informative video, thank you!. I loved the consistent color complexion of the bread.

[@ChallengerBreadware]

Thanks Polie! We're so glad you liked it -- and the look of our crust!

[@eugeniacoelho1826]

I've learned a lot with this video. Thank you

[@miquelnoguesjose9307]

Todo un crack! Bravo!!!!

[@ChallengerBreadware]

Gracias, Miguel!

[@davidfalgout7304]

Awesome ! Thank you. I am eagerly waiting for UPS to deliver my cast iron challenger oven. I really appreciate what you have done for the home baking community.

[@ChallengerBreadware]

We love our worldwide baking community! And we hope you love the pan -- thanks for ordering one!!

[@robertsterner2145]

I'd give up my 6 quart matte black KitchenAid and a niece or nephew for that mixer. The dough during those coil folds is beautiful.

[@saduck1]

I like the dense very good looking bread, I think! I ordered your pan waiting for it, thank you! Lol I already got the mixer just last month!, I love it!!!

[@ChallengerBreadware]

Glad to hear this Sherry! We hope you love baking this recipe in your new Pan and mixer!!

[@fatimaabdulla833]

the best video ever

[@ChallengerBreadware]

Thanks Fatima. I hope you've been able to make some great bread with it!

[@jklphoto]

Thanks Jim, been struggling to achieve dough strength and find the right hydration level. Appreciate the Kitchenaid info in the recipe. Very helpful.

[@ChallengerBreadware]

Good luck! And glad to hear we're helping you. Send us a message if you have any questions.

[@Ernexzto]

Thank you very much for sharing the method you use to make this bread, I did not know it, I generally do not use a mixer to make bread. I followed all the steps that you indicate, I always keep the temperature around 22/23 degrees Celsius, use Argentine "Favorita" 000 flour bought in the supermarket, my sourdough was in 2x, use a KichenAid 4 S, the first step with the mixer and then with the spiral 3 minutes on speed 2 and 5 minutes on speed 5, I made 1 single fold an hour and a half, forming the bread as you show in the video (excellent), use in Dutch Oven to bake the bread 15 minutes with the lid at 250 degrees and 30 minutes without a lid at 225 degrees, I am satisfied an excellent bread came out with a good blister and dark caramel color, I look forward to the next video. THANK YOU

[@ChallengerBreadware]

You were fast at trying this recipe Ernesto. Thank you! And I'm so happy to hear that it worked out well for you.

[@cassaundrawashington7024]

THANK YOU!! Just baked my best loaf yet using your recipe and my New Challenger Bread Pan!! Success!!! Great rise, thin crispy crust, amazing flavor and beautiful color. Stenciled wheat pattern w Dutch Cocoa. BEAUTIFUL!! And I Used 2 ice cubes. 😊 After rating my bread Ive improved to an 8 overall score (10 Perfect). No ear and crumb was not as open but overall a wonderful bake. So excited and having fun Learning ( and eating). Im learning and getting better with each bake. The Coffee is on butter and preserves are standing by. 😍😍

[@ChallengerBreadware]

So excited to hear this Cassaundra! Sounds like a really wonderful loaf. Happy baking (and eating!) !!

[@videosabia]

My goodness!!! I finally found a recipe that works for me. No mixer (did it by hand) but followed your technique and added more H2O, it came out wonderful. Larger crumbs, so soft, and delish. You are the best, thank you!

[@ChallengerBreadware]

We are so glad to hear this! Thanks so much for letting us know!!

[@tenore8]

With the popularity of milling one's own flour, it would be fantastic to have the KIS recipe updated for Whole Wheat Sourdough. Thanks.

[@ChallengerBreadware]

You can absolutely use whole wheat in this recipe! It's best to start with a smaller percentage of whole wheat, as you get used to the differences in the dough. 20% is a great place to start, and you can work your way up from there. You should also increase the hydration when using whole wheat: start at around 70%, and increase as needed. The more whole wheat you use, the more you will need to increase the hydration, as whole wheat flour tends to be thirstier. Keep a close eye on bulk fermentation and be prepared to cut it a bit shorter, given that whole grains ferment faster.

[@dgthebee]

I'm on it! Loved the scoring tip here, I'm still perfecting my scoring technique. My current loaf, upon the first reveal, showed a lot of little bubbles on the surface, which I've never seen before. Interesting.

[@ChallengerBreadware]

Congrats! We love all those little bubbles on the surface. Good luck with your scoring!!

[@trekkie23]

I’ve been using the same recipe for a few weeks now, since I’m a new baker. I printed the pdf for this and I’m going to give it a try tomorrow. I have a challenger bread pan and I’m looking to up my game and get some more consistency in my loaves. Looking forward to it!

[@ChallengerBreadware]

I'm excited to hear how this recipe worked for you Aidan!

[@agnese9704]

Nice to see your video. I always end up with a burned bottom but in you video I leaned two things. One- bake covered for only 15 min. I do mine for 30. And two- put the bottom of the pan on the lid to raise it up higher. Thanks for posting. I hope in my next bake I won’t have the burned bottom.

[@ChallengerBreadware]

I think these tips will stop you from getting a burned bottom! Let us know if you're still having a problem. Happy Baking!

[@sense-of-scale]

Thanks for the video, very enlightening with the ice cubes! One question (because I love how brown and crispy crust you got), how come the dough didn’t stick to the banetone without any flowering? Thanks in advance for your answer.

[@ChallengerBreadware]

As long as the dough is properly fermented and shaped, it's unlikely for it to stick to the banneton. However, it never hurts to have a layer of protection!

[@suerossi1982]

Wonderful sourdough bread! Do you have a version of the recipe for making 2 loaves at a time for large dinner parties?

[@ChallengerBreadware]

Hi Sue, you can just double all the ingredients. Everything else will be the same. Then, just before you pre-shape your dough, cut the dough in half.

[@crebholz2629]

Your video is well done and informative. Thank you. A couple questions... why is the temperature so important? Do you rest your dough at room temperature, or do you use a warmer environment? When the dough comes out of the refrigerator, do you allow time for it to come to room temperature before baking? I look forward to your replies. PS would it be possible to reshoot your video in landscape and include the answers to my questions ?

[@ChallengerBreadware]

Thank you. Temperature is important because dough ferments faster in warm temperatures. If you can learn to monitor temperature, then you will get to know how your dough ferments in your kitchen. I rest my dough at room temp, and may move it around -- even throw it in the fridge for a few minute -- to keep the dough at the temp I like. I bake my dough straight from the fridge -- it works great. Yes, all the rest of our videos are in landscape and higher quality. We were quarantined with covid, and we just shot it on an iphone -- portrait mode.

[@BRMILLVALLEY]

Could you draw a diagram on how you do the final shaping? I’m really happy how you indicated when to turn 180 or 90 degrees during the coil fold in your instructions.

[@ChallengerBreadware]

I don't have any drawings Mary. If you just watch the video a few times, you'll get it. When I was first starting and even now if I try a new shaping method, I watch a video a couple of times before I start to score.

[@Maccano]

What would you say is an effective alternative to using an electric mixer during "Step 2: Mix" of the recipe? Hand-kneading?

[@ChallengerBreadware]

Yes, can can certainly do hand-kneading instead of using an electric mixer. I used to hand-knead all the time.

[@lisahaber2179]

Hi Jim!! Lisa here. I've made this recipe several times now, follow it to the letter (I'm OCD in this way.) and have improved all categories except the crumb. I've even mastered the "73 degree" DT sweet spot, but I'm not getting a real "open crumb" like I would like, but I definitely see the "air pockets" within the loaf. Do you think adding extra folds during bulk fermentation might help in this regard? Thank you so much and I absolutely ADORE my Challenger Bread Pan. Now if I can convince my hubby to let me buy an Ankarsrum mixer (hard sell with my KA mixer and every attachment known to man in my kitchen...lol).

[@ChallengerBreadware]

Extra folds can help, because coil folds especially work to even out the crumb structure. Getting a very open crumb ultimately comes down to flour choice (any whole grain flours give a denser crumb), and hydration (higher hydration gives more open crumb). If you're feeling confident at the lower hydration, it might be time to give a higher hydration version of this recipe a try (doesn't have to be too much higher; you can start at 70% or 75%) and see if that starts giving you the crumb structure you're after!

[@lisahaber2179]

@@ChallengerBreadware Thank you for the advice. I'll try increasing the hydration a little.

[@liengreen7873]

Every…single…time, this turns out a five-star loaf of sourdough🌟! Only “issue” is it’s devoured in a day! Question: can this recipe be successfully doubled? ( I do have an Ankarsrum). Thanks, Jim for the most revolutionary pan and process… I know it took a ton Of persistence and resources.

[@ChallengerBreadware]

Yes, absolutely! You can scale this recipe up as needed.

[@tkdgirl4me]

I really like this video. I do have a question about the “starter.” You said either use a levain or use the starter you feed. Which do you recommend?

[@ChallengerBreadware]

Both really do work well Nicole. Personally, I like making a levain in the morning on the days when I'm starting my dough because it fits my schedule well.

[@tkdgirl4me]

@@ChallengerBreadware good to know, thank you 🙂 Another question about the dough. I have a KitchenAid stand mixer, when mixing the dough would it be best to use a dough hook or the flat beater?

[@ctbcubed]

@@tkdgirl4me I use the dough hook on my KitchenAid and never go above speed 2 for kneading dough. I use speed 1 to bring the ingredients together. My process is slightly different from what's shown in this video in that I mix the flour, water and salt together and let it autolyse for about 45 minutes. Then I add the starter, mix on speed 1 to incorporate then knead at speed 2 for a few minutes. Use wet hands to release the dough from the mixer hook and bowl and follow the bulk fermentation steps leading up to the overnight refrigeration. I keep my starter in the refrigerator and feed it (75 grams water/ 75 grams flour) on the morning I plan to bake. Usually, it rises to almost double within 2-3 hours. I then use 100 grams of the activated starter to add to my autolysed dough. When I get to the point of having excess starter, I use it to make some great Belgian waffles. Hope that answers your questions.

[@ianmaddela9828]

I’ve had good results using this recipe with organic King Arthur’s flour, but I’m curious about experimenting with some whole grain and/or higher hydration. If I was to use 20% of the flour with whole wheat, rye or a combination, how would you tweak it?

[@ChallengerBreadware]

You can definitely add some other flour types: we suggest using 80% strong flour (like bread flour) and 20% of your flour of choice. As you get more comfortable with the characteristics of the new flour, you can play with the percentages! One note is that whole grain flours tend to be thirstier than white flours, so if you are feeling like your dough mix is too dry, increase the hydration slowly (5%) at a time until you reach the right consistency and dough feel.

[@thomasdickerson3867]

I received my pan and started my experiment in making a sourdough bread for the first time ever. I have been working on my starter now for about 2 weeks, that turned out great, and was really surprised about that. I followed the video; although a little nervous on what to expect with each step, I actually was very impressed with the final result. I was able to make a sourdough bread, and it was delicious. What a great first attempt. The only part I am a little confused about is when adding the salt. Does it really matter. In the video salt was added on top of the dough, and then rested for 30 minutes before mixing it in. Then it was timed to add salt in 30 minutes. A little confusing. Other than that, a great way to learn and KIS. Thanks

[@ChallengerBreadware]

It's best to add the salt 30-45 minutes after the initial mix to give the gluten a chance to relax and develop before the salt is added. So glad to hear you had a great firs result! Happy baking!

[@Molaleni]

this KIS is so gucci

[@ChallengerBreadware]

Keeping it real!

[@AviSchwartz1]

Great video. In future videos, can you please shoot it in landscape? Portrait mode wastes a lot of good screen space.

[@ChallengerBreadware]

We totally agree Avi. We are moving toward high-res KZbin-only content.

[@cachi-7878]

@22:25, why didn’t you scrape off the bit of dough stuck to the Pyrex dish and tuck it under the dough? 🤔

[@timrainsberger5358]

Would incorporating an additional flour (as an example doing 50% bread flour, 50% whole wheat or spelt) change the amount of water or starter you need?

[@ChallengerBreadware]

An additional doesn't change the amount of water or starter that you need. Your dough will change because every flour "acts different," but you'll still get good bread.

[@timrainsberger5358]

@@ChallengerBreadware Great, thanks for responding to this. One follow up question...I will be baking this in a cast iron pot so should I still include the ice cubes?

[@ChallengerBreadware]

@@timrainsberger5358 I really like the addition of ice cubes when my dough is not "wet." So in a recipe like this one, I definitely recommend it.

[@DANVIIL]

I wish your video was in landscape rather than landscape mode.

[@ChallengerBreadware]

We do too! It was a covid thing so we just used an iphone. Check out our new Roman Style Pizza recipe we just put up. You'll like the video much better.

[@55418und]

Did you lower the oven temp when you browned the top? To 450 or so.

[@ChallengerBreadware]

Drop the temp to 435F when loading the bread, and maintain that temperature for the duration of the bake (both covered and uncovered).

[@MyMotorhomeLife]

Jim, would it be possible for you to update the KIS PDF on the website? Having watched this how-to video last night, I realised that there were a number of folding and shaping steps that were not included in the PDF. Thanks//MK

[@ChallengerBreadware]

Can you tell me some more detail on what's missing / different?

[@MyMotorhomeLife]

@@ChallengerBreadware There's a six minute sequence with some rather sophisticated shaping techniques that I did not realise had to be done. It runs from approx 26:00 to 31:00. This is STEP 6 in the KIS recipe which reads, "Shape your dough into your desired shape and place it gently into a linen-lined banneton". I had no idea that this complex shaping procedure was a critical part of the KIS process. This might explain why I'm not getting the results I was expecting with the Challenger Bread Pan. Would it be possible to add a "How to Pre-Shape" and "How to Shape" addendum to the KIS recipe (either page 2 or as an optional downloadable PDF?) to make it clear to newbie homebakers such as myself exactly what is involved in both shaping steps? Screenshots from this video or others on the channel -- or hi-res photos from your media library -- to accompany the explanatory text would be very helpful. Thank you! //Marco K.

[@ChallengerBreadware]

@@MyMotorhomeLife We have detailed videos that cover how to pre-shape, as well as shape your loaves into either a boule or batard as part of our Baker's Classroom on our website! We also have detailed written instructions for both. Our Techniques section covers many areas of our recipes more in depth, and I'd encourage you to check it out. Here are the links to the videos, but if you'd like the full written instructions, they can be found on the website: Pre-shaping: kzbin.info/www/bejne/n32cZammYrSfjMU Boule shaping: kzbin.info/www/bejne/fnKrqpZ9nsxqgbM Batard shaping: kzbin.info/www/bejne/eXqkYmmPhrWSgNk

[@kadafii12]

Can you tell me how to make the starter?

[@ericw751]

Seems you shaped it into a "batard" for that banneton. If for a "boule", I assume the pre-shape into a round with a dusting on the top is enough?

[@ChallengerBreadware]

If the dough feels strong enough, yes. The pre-shape acts as an extra set of folds, so you can either do the round pre-shape, rest for 20 minutes, and then shape again, or shape once and place it in the banneton.

[@AviSchwartz1]

The video says to wait an hour before coiling but the PDF says 30 minutes. Which one is correct? Maybe it doesn't matter?

[@ChallengerBreadware]

Good catch Avi! This low hydration dough is really forgiving so you could do a fold at either time -- whichever is best for your schedule.

[@Zoe-cs7ho]

How did your dough not stick in the banneton without flour on the linen? It popped right out.

[@ChallengerBreadware]

It's best to dust with rice flour to prevent sticking!

[@rawmark]

That's an Ankarsrum mixer. I have one of those, but mine is in black.

[@ChallengerBreadware]

Cooll! I hope you love it as much as I do. I burned out two KitchenAids I think!!

[@rawmark]

@@ChallengerBreadware Ankarsrum is just a rock solid product. It's so much better than a kitchen aide. Although, to be honest, I've never owned one so I'm going on what my friends have told me. lol But I was a fan of the original company, Electrolux.

[@tkdgirl4me]

I was curious, I only have a Dutch oven available. Would I follow the same baking method, baking at 435 F?

[@ChallengerBreadware]

Yes, this would work well for you Nicole. If the loaf is too light or too dark for your tastes, you can always adjust the temperature up or down.

[@hpaz3622]

Good video, good technique I have uses kitchenaid in a similar way. Thank you hopefully your beautiful camera woman can do different orientation of the video.

[@thomaslawson9163]

How can I do this without a mixer

[@ChallengerBreadware]

You can certainly hand mix this dough. I used to hand mix all the time. The real key is to make sure you can pull a thin window at the end of your mixing. If you can, then you will know that you've mixed enough.

[@thomaslawson9163]

Challenger Breadware so do I knead it when he says mix for 5 low and 3 medium

[@ChallengerBreadware]

@@thomaslawson9163 Yes, if you don't have a mixer, then you'll want to knead it by hand.

[@saml9772]

After you take it out of the fridge before you put it in the oven you should let it rest at room temperature for 2 hours.

[@ChallengerBreadware]

If you have fully completed bulk fermentation, it's best to bake straight from the fridge to prevent over proofing. If your bulk fermentation was not completed, you can do a room temperature rise before baking.

[@sparkyheberling6115]

The dish cover is a shower cap, not a hairnet. A hairnet is what the school cafeteria lady wore.

[@joefarmer7727]

Absolutely hilarious.at the end. "I never know how to evaluate myself.." then he goes on to give himself 3 tens in a row :) but you were right. Give yourself a pat on the back for all that turned out good in the loaf. Don't flip out over minor errors, notice them like you did when you gave an 8 and move on. But the crumb isn't more open after cooling completely.. There you flunked a bit. Crumb was not very open because of thf stiff beginners dough, not enough water for open crumb. Also the tight shaping. In stiff doughs you could leave out the preshape and do your shaping as bit looser in my opinion.

[@ChallengerBreadware]

Hah I forgot I gave myself 3 tens! I was just talking about how I never give myself high marks, and I should! It is harder to get an open crumb with a stiffer dough. I have just started skipping the pre-shape when I only make one dough, and it's helping. I'll try your idea of a looser shape too -- sounds like a good plan. Thanks for the tips Joe! -- Jim

[@lavvy2585]

This was a beautiful video but nothing simple about it.

[@Ye11ow__]

WHY IS THE VIDEO PORTRAIT WHY DOES YOUR TUTORIAL INCLUDE A SECTION ON HOW TO USE SIRI (7:11)

[@prajnabala]

this is really not a simple. Challenger bread pans are very nice, and very expensive. I do the same thing in an enamel dutch oven (very nice and light) and I don't worry so much about temperature of ingredients. No need to use a mixer! Very simple throw it all together, stretch and fold, bulk fermentation in the fridge, bake. It's great.