Just tried this bread recipe today after 10 days of trying to fool around with sourdough starter. All I can say is this bread 🥖 is absolutely FABULOUS! Super easy to make and super tasty! I had been searching for recipes for the Dutch oven and stumbled on this recipe. BEST stumble ever. No more tearing my hair out trying to grow sourdough starter. This will be so amazing with so many dishes year round. Perfect for dipping in flavored oil’s, also also great for going along with winter soups and stews! You are positively genius! I bet you are an amazing pastry chef! 😊
@StoryBites. Жыл бұрын
Ah this is such a lovely comment thank you so much for letting us know. Corentin is absolutely wonderful to work with and I’m sure he’d be keen to bring more recipes to you
@girl1240 Жыл бұрын
Can’t wait to try, my starter just died 🤦♀️
@aryilb2 жыл бұрын
Not sure if it’s written anywhere but in case it’s useful to anyone else I wrote out the rough recipe in text. (One loaf) 500 g flour 360 g warm water 10 g salt 4 g instant yeast or active dry yeast dissolved in 1 tbsp water 1. Mix flour and water. Sit for 20 min 2. Add salt and yeast. Fold corners of dough into center and pinch dough, alternative these for 5 min. Sit for 20 min 3. Stretch and fold. Sit 40-60 min 4. Stretch and fold 5. Bulk ferment for ~5 hrs, should be about triple in size 6. Shape dough. Cover with plastic bag in banneton. 7. Proof for ~1 hr at room temp. Test with poke test (I’ve done this over night in fridge for ~10 hrs and that was fine) 8. Oven at ~480° F. Bake in Dutch oven with lid for ~30 min 9. Bake for another 15 min without lid. Done when nice crust 10. Let cool for an hour
@StoryBites.2 жыл бұрын
This is amazing! You can actually find the full recipe on our website! Check the description :) but thankyou anyway!
@HeyWatchMeGo2 жыл бұрын
FYI Having baked this numerous times, 25 mins with lid is lots... also, it really helps if you spritz the loaf with lots of water right after you put it in the preheated Dutch oven and put the lid on. Also, if there is any doubt at all that the loaf is totally cooked when the baking time is done, shut the oven off and leave it in there for another 10 minutes... it's a dense type of loaf, and you REALLY don't want it even the tiniest bit undercooked, as you will have wasted all your hard work. Make sure you cool on a rack for at least 90 mins before you cut it, as it will continue cooking a bit on the rack. Also, do not put this bread in a bag...just store it loosely covered in something like a large cooking pot with the lid on. It keeps for DAYS and only improves with age. It's even better if you put something that allows for air circulation under it when it is in the pot/like a couple of wine corks.
@flowersrusflorist1520 Жыл бұрын
I’ve tried a similar recipe and looked great but texture and flavor not there… what was your success with this recipe in terms of look & taste? Thank you❤
@louvic72 Жыл бұрын
@@flowersrusflorist1520 I had the same experience. Beautiful bread, just needed something. I have been trying for a good Artisan loaf in my cast iron for about two years, but I persevered. Finally came across a recipe that used sugar, and another that used honey. I tried both and honey was best suited for me, but sugar worked well. I also did the overnight method and folded twice at night at two hour intervals. Pre-heated oven next morning, prepared the dough one more time using the folding method and used parchment paper to bake. Wow, it was the best tasting Artisan bread ever, my husband loved it. I then used sesame and or poppy seeds over the top. Make sure you let cool completely before cutting, you will not regret it. No looking back. Now I am trying the sourdough bread, wish me luck.
@HeyWatchMeGo2 жыл бұрын
I have been making a variation of this bread, with a recipe that I invented, because I didn't have any S.D. Starter. I use a very small amount of yeast (less than a tsp for a very large loaf), and rest the dough in the basket in the fridge for at least 24 hrs, then let it rise on the counter for as long as it takes. It has a similar taste to sourdough...and I think the taste gets stronger the longer you leave it in the fridge. One (tiny) hint...put the bread on a rack to cool/not the board, or your crust will sweat and become tough or soggy. Nice video!
@StoryBites.2 жыл бұрын
That’s a super good tip thanks for letting us know! And glad to hear this recipe worked out for you!
@SandraDevant9 ай бұрын
Could you share the recipe that would be great
@juanignacioarangoruiz35112 ай бұрын
As a chef i tried out this recipe to see how it folded out and counter several problems along the way that should be explained. 1st: all flour is different. I used bread flour and the 720g of water was too much. I suggest not using all, start pouring as you go or you might end up with an extremely humid dough. 2nd: you would like to get the yeast active as soon as possible, waiting 20 minutes for the dough to settle is a waste of time, specially if you are not going to knead it afterwards. 3rd. You can boil a cup of water and leave it in a microwave to create a humid warm environment. Put the dough inside and you wont have to wait 5 hrs to see the dough triple in size. 4th. NOT ALL OVENS ARE THE SAME. In the video you can see he uses a convectional oven, if your oven uses a resistance it will burn really quickly the top of the bread once you remove the lid. So be sure to drop the temperature or leave it with the lid on for a couple of minutes more.
@StoryBites.2 ай бұрын
Thank you Juan for the explanation, this really supports the work we do. Please let us know if there are any other recipes on our channel that need tweaking or elaborating.
@anonymousg12102 жыл бұрын
I’m just about done making this bread for the first time. I loved the giddiness in his voice when he opened the Dutch oven after the 30 min baking cycle! I actually had the exact same reaction when I saw how pretty my bread was!
@StoryBites.2 жыл бұрын
You're amazing! Thank you so much for your lovely comment. Corentin is really as good as it gets when it comes to energy filled pastry chefs that really love what they do. We're so proud that our video helped you achieve your bread baking endeavors!
@mihaelabors3369 Жыл бұрын
I really enjoyed watching at this video! Ussualy I don't like videos longer than 5 minutes, but this was relaxing indeed! Well done guys! Clear, natural and helpful! Thank you!😊
@StoryBites. Жыл бұрын
Thanks so much Mihaela. We really appreciate your kind words.
@belindajavier7910 Жыл бұрын
I did this yesterday and it turned out great! Thanks for sharing.
@StoryBites. Жыл бұрын
Belinda, that makes us so happy to hear! Hope the bread goes a long way :)
@flowersrusflorist1520 Жыл бұрын
Did it taste like sourdough?
@belindajavier7910 Жыл бұрын
@@flowersrusflorist1520 My regular customer says it's the best sourdough they've ever tried.❤ I'm doing 6 tonight, I'm a night baker.👌
@dianatsuchiya6546 Жыл бұрын
Thank you for sharing your experience of baking sourdough bread without starter. Will try with gluten free flour mix and will see how it goes.
@StoryBites. Жыл бұрын
Really grateful for your kind words :) All the best for the bread baking!
@lovelight91642 жыл бұрын
If you use parchment paper it's slot easier to get the hot bread out of the dutch oven. Your bread looks amazing.
@StoryBites.2 жыл бұрын
Great tip! Thanks for that :)
@xzzmnqzz Жыл бұрын
I pulled the hot Dutch Oven out and said to myself, “make sure you don’t grab the hot lid with your bare hand”. After dropping the dough into the pot, I promptly grabbed the hot lid with my bare hand. That towel trick (probably) works.
@StoryBites.11 ай бұрын
Oh dear, yes this has happened to the best of us. Hope your hands are all healed up!
@Darwin222-b5l Жыл бұрын
I liked the idea of baking without natural yeast because it is very difficult to prepare. And my family doesn't like natural yeast. a sourdough without difficulty, it's a great and relaxing idea.
@StoryBites. Жыл бұрын
Thanks so much for commenting! :) yes we wanted to provide a recipe that was both delicious and accessible
@l26wang Жыл бұрын
@@StoryBites.as others said. This has nothing to do with sourdough. It’s standard 1 day yeast bread. Why is sourdough in the title at all? Look at this comment! You’re just confusing people.
@barrychambers4047 Жыл бұрын
@@l26wang Like Le Wang says, this has nothing at all to do with sourdough! It's just click bait!
@johntroiano51422 жыл бұрын
Thank you for this amazing video. Your instructions are very clear. I just started another recipe when I saw this, so I have to wait to try it. But I have a feeling I will be happier with your bread.
@StoryBites.2 жыл бұрын
We're so happy to hear you liked watching this recipe. Corentin is an incredible pastry chef in New Zealand. And we're so happy to have him share his recipes. Let us know how you bread turns out when you get a chance to make it!
@abhavarma2 жыл бұрын
Great recipe. Next time I will use your recipe and techniques when I bake this bread. Thank you.
@StoryBites.2 жыл бұрын
Our pleasure! Good luck!!
@jessiewest20292 жыл бұрын
This was a amazing video. Just loved it. Thank you for sharing your recipe. Definitely making it 🥰
@StoryBites.2 жыл бұрын
Thanks sooo much!!!
@Valeryon93 Жыл бұрын
Great work chef!! Can I substitute a portion of the white flour with Rye flour or whole wheat flour? And what will be the ratios?
@StoryBites. Жыл бұрын
Kia ora Valeryon. I would have to ask this to Corentin. But if you’d like to ask him directly. Check him out on Instagram Butter_nz :)
@gabs34719 ай бұрын
Fantastic recipe, thank you so much!
@StoryBites.9 ай бұрын
Our pleasure! We hope to do more this year around bread!
@manape26432 жыл бұрын
Hi, I am curious; if you do not have a starter; can you just put Flour, Water, Salt in a bowl; and just let it naturally ferment for a couple of days or say; and then bake it. Will that work for an edible healthy sour dough bread; or do you need to have a starter? Thanks
@StoryBites.2 жыл бұрын
I think in order to consider a sourdough to be a true sour dough loaf, it would need that starter to give it's iconic flavour. However I could be wrong! If you got to @butter_nz on IG, you can ask Corentin himself :) Thanks!
@lostinmyspace4910 Жыл бұрын
Great video. I just had a wild thought. If one is worried that the salt will kill the yeast, yet bread doesn't taste so good withouot salt, why not make bread without salt, then afterwards just sprinkle salt on each slice of your bread as you eat it. If when making a sandwich, cut two slices, salt your bread first, then add whatever you're going to put into it. I wonder how much more rise one would get it you omitted salt altogether in the process of making the dough. Just a crazy thought worth considering. And for those who must refrain from salt, this might be a good thing to practice. Any thoughts?
@StoryBites. Жыл бұрын
That's a really interesting thought. I love that we could finish bread with salt, cause it's so much defined in enhancing the flavour of the bread when the salt is added rather incorporated. Do let me know :)
@Waffel1804 ай бұрын
Do not remove the salt, it is super important to the process salt plays a role in tightening the gluten structure and adding strength to your dough. It helps the loaf to hold on to the carbon dioxide gas that is formed during fermentation, supporting good volume. Salt slows down fermentation and enzyme activity in dough.
@lostinmyspace49104 ай бұрын
@@Waffel180 Thank you for that vital information. Salt must remain.
@sandraoconnor5700 Жыл бұрын
Loved it, simple and easy to follow, thanks so much!!
@StoryBites.9 ай бұрын
Our pleasure!
@brecruz483211 ай бұрын
I’m surprised you didn’t mention whether or not it tastes sour. It didn’t ferment very long. This recipe is really more like an artisan French bread then sour dough. They do make instant sour dough starter packs that contain some active dry yeast for those in a hurry.
@StoryBites.10 ай бұрын
I do apologise.. we will aim to do a proper sourdough recipe in 2024 to support the continuing narrative of connecting people to the chefs and restauranteurs behind our favourite food. Thanks again for the comment.
@GharbalDe10 ай бұрын
I was about to say. It seems like just a normal loaf. I was hoping he came with sour ingredient like buttermilk or yogurt.
Thanks so much! We absolutely loved putting this recipe together. Let us know if you give it a go! :)
@hephzibahb.73702 ай бұрын
I love this, thank you!
@StoryBites.Ай бұрын
No worries!
@LifeIsMessyImLearningAsIGrow2 жыл бұрын
There is nothing better then some warm fresh baked bread in a cold winter day! You make this look effortless with your presentation. I make cooking videos too! I love watching other talented creators to learn from each other! 👍🏻 inspiring!
@StoryBites.2 жыл бұрын
You are the kindest person! Thanks so much, we love your content too!! Stay well and all the best for 22'
@doughprogirl4403 ай бұрын
Please tell me can you add Greek yogurt or sour cream to be more sourdough bread like? Thanks
@followthetrawler Жыл бұрын
Tea towel on a hot thing is a pro kitchen technique - lets everyone know its hot
@StoryBites.11 ай бұрын
haha its a good wee tip to not lose finger prints aye
@shant2464 Жыл бұрын
Lovely!
@StoryBites. Жыл бұрын
Thanks Shan!
@yourconscience5478 Жыл бұрын
how exactly is this "sour"?
@charlottefisher71768 ай бұрын
Sorry if I missed it, do you turn the oven down at all before baking or do you leave it at 250 to bake?
@paulwarren60622 жыл бұрын
Bread looks great, and I'm sure taste great. But this is just a standard recipe for a common white loaf. I bake bread like this myself, same 4 ingredients, similar method. However the wording of the video title had me thinking there was some unique way to bake sourdough bread without using sourdough starter. I found this to be misleading.
@StoryBites.2 жыл бұрын
Sorry about that! You’re right it’s definitely more of a faux sourdough. I would recommend you watch our recent documentary on slow fermentation sourdough with Bellbird bakery. You won’t be disappointed
@chaoticsparrow3581 Жыл бұрын
I'm not sure if i understood the concept correctly but, is this just white loaf bread but cooked at a higher temp and longer? in a way, is it just a toasted white loaf bread?
@wessimpson2544 Жыл бұрын
I look forward trying this can i do this faux sourdough with my mixer to kneed it or not?
@vicentemoretti87 ай бұрын
How is that sourdough?
@StoryBites.6 ай бұрын
We think it’s a good alternative to what it is in the traditional technical sense. It ticks the boxes of the crumb and even to some degree the cell structure
@radziahradzi3 ай бұрын
Is that correct in the description, 21gm of salt?
@StoryBites.2 ай бұрын
grams :)
@Darwin222-b5l Жыл бұрын
I used two types of flour, white and brown, but the dough became so sticky it never came together even after 5 hours?
@guynakash2 жыл бұрын
Salt doesn't kill yeast. Other than that, nice recipe and video.
@StoryBites.2 жыл бұрын
Valid point! Thanks for the insight :) we really appreciate it
@083-jayeshdingwani99 ай бұрын
I want to know what if i use fresh yeast ?
@083-jayeshdingwani99 ай бұрын
Any leads. ?
@dashifoo10 ай бұрын
great video, but I don't know why you call it sourdough bread or is there something I missed?
@StoryBites.10 ай бұрын
I do apologise Dashi! you are right, it's not authentic sourdough. But we will aim to rectify this with another recipe in 2024 :)
@shammisomaya87482 жыл бұрын
Excellent tutorial I am definitely going to try this . Can I use the stand mixer ?
@StoryBites.2 жыл бұрын
Great question! I'm sure it wouldn't be an issue however if you want to get 100% definite answer, you are more than welcome to flick Corentin a message @butter_nz on IG. :)
@dimitrismei2 жыл бұрын
Doesn't the yeast get killed and the dough overproofed with these 5 hrs of bulk ferment?
@priyankapradhan2793 Жыл бұрын
Hello what to do withe the other half do we fold n put it in the basket and refrigerate it or without folding?
@StoryBites. Жыл бұрын
You can put it into the basket to sit in the fridge for an extra slow ferment. But you're welcome to also use it as a pizza dough too! So versatile.
@jonathanbrown64392 жыл бұрын
**vibing** *let's have a look*
@StoryBites.2 жыл бұрын
We all need a dance break every once in a while
@tomohia14284 ай бұрын
Geee it is very nice bread
@medhadhorje63296 ай бұрын
Is it gluten free... Like original way of making Sourdough Bread????
@StoryBites.3 ай бұрын
No unfortunately not :(
@bivenceto Жыл бұрын
Sweet guy!
@StoryBites. Жыл бұрын
Sweetest of them all Bivenceto!
@emily85002 жыл бұрын
Hi- what’s the recipe to cook the extra dough the next day?
@StoryBites.2 жыл бұрын
Heya! The left over dough makes an amazing pizza dough! Just drop it in a ripping hot pan oiled and then finish with toppings then toss into the oven to cook :)
@mandiigraham15962 жыл бұрын
Great job
@StoryBites.2 жыл бұрын
Thank you! Corentin is amazing at what he does
@zibam6687 Жыл бұрын
250 F or 250 C ? please and thank you
@StoryBites.11 ай бұрын
250c :)
@samiam27148 ай бұрын
Okay im a yank yes but 32° Celsius? I was confused.
@StoryBites.8 ай бұрын
Celsius haha :)
@salvjoe5 ай бұрын
Oven temp ? Convection ?
@StoryBites.4 ай бұрын
Should be in the description :) check our full recipe
@Darwin222-b5l Жыл бұрын
should I bake it in Dutch oven?
@StoryBites. Жыл бұрын
Yes! :)
@gloriannperez1370 Жыл бұрын
What flour did use and how many grams
@StoryBites.11 ай бұрын
we operate in grams :) the recipe should be in the description.
@dqvolskashterka2 жыл бұрын
Ok, it's 9 o'clock, time to make some bread :D
@StoryBites.2 жыл бұрын
Make that bread!!
@JacobMalas10 ай бұрын
How much of each ingredient do you need
@StoryBites.10 ай бұрын
The full recipe is on our website :)
@StoryBites.10 ай бұрын
Link in description:)
@Darwin222-b5l Жыл бұрын
Please, how much water?
@StoryBites. Жыл бұрын
750g water :)
@koknockout814 Жыл бұрын
Thanks a lot
@StoryBites. Жыл бұрын
It's our pleasure :)
@janehoward5245 Жыл бұрын
Where is Georgia now?
@StoryBites. Жыл бұрын
Where's Georgia? :) Who's Georgia :)
@snazpizaz7706 Жыл бұрын
I dont get where the sour taste gets put into the recipe ?
@StoryBites. Жыл бұрын
That's a really good question O_O I suppose it's not a very obvious sourdough flavour; more to do with the texture and aireation :)
@MsAnna4040 Жыл бұрын
So it’s not sourdough, right?
@StoryBites. Жыл бұрын
Correct, but it’s the next best thing
@meisievannancy9 ай бұрын
Is it sour? Sourish?
@StoryBites.9 ай бұрын
Sourish! I think it’s more the texture and hard crust that gives this recipe its value
@meisievannancy9 ай бұрын
Thanks for the reply. I'll give it a go. I used to do 4 folds every half an hour. I'm beginning to think just mix it well first time and wait a couple of hours. Then knock it back once a bit before pre shaping with a stretch and fold. @@StoryBites.
@StoryBites.9 ай бұрын
@@meisievannancy sounds like good iteration from what you’ve done already. Keep it up! :) can’t wait to hear from you after the bake
@meisievannancy9 ай бұрын
@@StoryBites. I'll let you know 👍🏼
@aquinasadefenseforgod1254 Жыл бұрын
This is how you make a french bread loaf, so not faux sourdough. It is french bread. I thought you were going to do something to give it the sour taste that comes from firmenting the starter. I am not sure what could be added to get the sour taste, maybe replacing a lot of the water with lemon juice. Sour milk makes great bread, but it is not sour.
@StoryBites. Жыл бұрын
Thanks for the insight :) you’re 100% right
@janehoward5245 Жыл бұрын
This is using AP flour? Thx
@StoryBites. Жыл бұрын
Yes 😊
@jf35182 жыл бұрын
You have the same voice like Brady from numberphile.
@StoryBites.2 жыл бұрын
I never noticed that until you mentioned it! Haha that's epic.
@تهانيسعيد-م8ز Жыл бұрын
Did you use the white flour only?
@StoryBites. Жыл бұрын
Only white flour was used :)
@Denguir2 жыл бұрын
How much flour I didn't get it
@StoryBites.2 жыл бұрын
Makes two loaves 1000g all purpose flour 720g water, 32-35°C (not warm or cold to touch) 21g salt 4g, or 1 teaspoon instant yeast
@Pdra7410 Жыл бұрын
@@StoryBites. could you half that to make one loaf?
@AnneluvsKatz4 ай бұрын
This is just a normal artisan loaf of bread. Nothing sourdough about it be it faux or real. 🤷🏼♀️ the technique is much the sam, but obviously you Can make any bread this way. It’s unfortunate because the sourdough is the Best part of the bread… it’s what makes it more digestible to us.
@sharonlatour62306 ай бұрын
Nice bread. This is not sour dough bread.
@StoryBites.6 ай бұрын
Noted!
@robrobusa9 ай бұрын
Its not a fake sourdough. It's a sourdon't.
@StoryBites.9 ай бұрын
I hear you Robrobusa. I hear you. Hope you enjoy the rest of our recipes. We'll aim to do a sourdough recipe this year for ya
@robrobusa9 ай бұрын
@@StoryBites. Oh I love this recipe, don't get me wrong. :D While my starter is being summoned from the nethersphere, I am currently still non-started baking.
@StoryBites.9 ай бұрын
@@robrobusa oh awesome no that’s good to hear! Thanks so much for watching. We’ll keep working on more recipes this year
@targetedplantsguy94817 ай бұрын
This is definitely a sour doo I love it thank you
@Lotuly555512 күн бұрын
So basicly you are making bread all day. You have to be in the kicthen a lot, this wasnt my intention coming here to look for sourdough, not a lot of work. Its just bread for Gods sake.
@StoryBites.10 күн бұрын
Sorry about the miscommunication on this.
@susanabushaban27198 ай бұрын
Yeah why fiddle with babysitting starter just silly and annoying
@StoryBites.8 ай бұрын
Susan we couldn’t agree more
@Greglouis19616 ай бұрын
1. Because you sometimes don't have yeast. 2. Sourdough has a distinctive taste. 3. The stores ran out during the pandemic.
@susanabushaban27196 ай бұрын
@@Greglouis1961 pandemic times yeah ok agree
@susanabushaban27196 ай бұрын
@@Greglouis1961 maybe we can put some sour cream in the dough and possibly get that sour taste
@gingertunstall77394 ай бұрын
Good recipe but this is NOT sourdough.
@stratoskonstantoudakis92453 ай бұрын
It literally says in the tittle no sourdough starter bread 😂
@oliviaraymond8496Ай бұрын
Dude can you ACTUALLY read 🙄🙄🙄🙄🙄
@5skdmАй бұрын
True, there is actually no sourdough culture in the bread recipe, there is only commercial yeast. Sourdough has to have sourdough of some kind, and the ingredients just lists flour water salt yeast, no actual sourdough. An actual starterless sourdough bread might have some dried sourdough powder (like in germany) but this recipe is just a regular no-knead bread, mostly similar I guess in most aspects to real sourdough bread but its not the same in taste Edit: the intro says Faux Sourdough, which is true but calling the bread straight sourdough is kinda wrong
@DC-Aust19 күн бұрын
@@stratoskonstantoudakis9245 incorrect, the title is "no starter sourdough" which is misleading as it would suggest it's a sourdough made without starter.