TWO reasons your sourdough doesn't SPRING like this 👆

[@chrystaljones1903]

Alright guys. I literally just followed all the steps to the t, and I made INCREDIBLE LOAVES. OMG. So good. I’ve been struggling for over a month trying to find the perfect recipe (as I’m using brown whole wheat) and finally! We have gorgeous bread!! 🙏🏼✨🍞

[@aabhagupta9500]

Did you use any AP flour?

[@brittanyowen7787]

Mine was soo sticky. Stickier than his here. So we’ll see how it turns out. First time making it.

[@chrystaljones1903]

@@aabhagupta9500 all purpose? No. I used unbleached whole wheat flour.

[@JVSwailesBoudicca]

I use Whole Wheat flour or Rye.......did you use a white flour starter or W Wheat ?

[@bigglestheflyboy]

@@sharonskinnell6427 How do you post a picture on the comments section of KZbin. I tried and can't find any way to do it.

[@therealchickentender]

Dunno if you'll read this Mike, but for anyone else - I noticed the extra dark bottom to your loaves which is something I struggled with at home with dutch-oven baking and solved about 2 years ago simply by placing a pizza-pan baking sheet on the next rack down beneath the rack your bread it on to deflect the direct bottom heat of the oven elements. Made *HUGE* difference in even cooking. Happy bakes!

[@a.w.3480]

i just throw a cooling rack under the bread after the oven spring is done, so the bottom isnt on the hot surface through the whole bake... perfect constantly colored crust, top & bottom

[@jgrotenhuis]

I actually put a couple layers of folded up parchment paper or foil in the bottom of the dutch over to keep it from burning. I even tossed in a tablespoon of water into the hot pan under those layers to increase the steam in the dutch oven - not sure it helped?

[@therealchickentender]

@@jgrotenhuis I tried stuff like that back then as well but got tired of using so much foil and/or parchment (I bake a lot). Mine just goes directly into the dutch oven now.

[@Dobviews]

Grandma trick, she did the same! Love seeing this!

[@michelleslifeonrepeat]

Question?? Can you slide your bread onto a pizza stone and bake it like that with a steam pan on a lower shelf? Is the pizza stone, like from Pampered Chef, thick enough?

[@Braisin-Raisin]

Very well explained. By the way: if you line the basket with real linen cloth, the dough will not stick like it does with cotton. I am German and this is traditionally done here. The reason are the microscopic fibers that are "furry" on cotton but the fiber of linen is smooth.

[@lizsassa2179]

Where do you get your linen cloths from?

[@Braisin-Raisin]

@@lizsassa2179 I check on Ebay for old linen kitchen towels. I am not sure where you live but these were commonly used in the past here, but now "modern" people use dishwashers instead. By the way, I now line the baskets with grease-proof paper (we call it "baking paper" - it is non- stick) and lift the dough withit in place into the hot cast iron pot and leave it in place during baking. I find this method thre most successful - 🙂

[@MrRossAlexander]

@@Braisin-Raisin is baking paper the same as parchment paper? thanks!

[@Braisin-Raisin]

@@MrRossAlexander I think you call it that in the US. It can be left in place at high temperatures and is non-stick.

[@korinatrew654]

I would like to add that new linen towels may not be as good as they are commonly made with tow linen which is all the shorter bits spun into yarn vs line linen which is long long pieces. An old linen tablecloth or a smooth new tablecloth in linen maybe an option. I’m probably gonna be weaving myself a batch specifically for this and also make some bread bags.

[@loganmcp6093]

Of all the rabbit holes I've gone down between literature and videos on sourdough bread making, this video helped the most with my understanding of the "Why?", behind so many parts of the process. This video breaks the process down to beginner level beautifully. Thank you!

[@Busyladyboss]

I’m new to sourdough baking. After scouting the internet, I discovered this old video! It’s one of the best videos I’ve watched so far. It’s easy to follow, educational and engaging. My first sourdough loaf turned out really great. Thank you so much!

[@rainakanngiesser]

This is the only video I’m going to refer to from now on!!!!! I have tried so many other recipes, following exact schedules provided. Nothing had came out with a fluffy bread I have been looking for. This video changed my bread making game. I was so close to give up after 4 loaves of failed flat dense bread and ready to accept that sourdough bread is just not for me. But this changed my life!! Omg I can’t thank you enough for all the tips and clues to look for when baking sourdough bread!! Instead of following a strict schedule, look for these signs of my dough, when is it ready to be shaped or put in the fridge or to the oven!!!! I used to follow strictly on 6 foldings because everybody said so! And turned out I had an over proofing dough every single time! They slack when I scored them. And when I first looked at this two times folding recipes I had my doubt. But then I started following all these tips you gave. Today I made my perfect bread! All thanks to this!!! I This is the one people!! Thanks mike!!

[@mrstigbittys]

My very first starter is almost 48 hours old, so I'm super new and taking in information from as many sources as possible. This is by far one of my favorite sourdough videos, and it addressed questions as they popped into my head. Thank you for explaining the moist crumb. I haven't seen this addressed anywhere else yet, and until now left me a bit confused because sourdough is different from standard baking.

[@Mongiloyd]

Just for the beginners out there looking to up their game. 80% hydration is gonna give you a bad time. There is no problem starting at 65 or even 60 to get a feel for the proces. Also, learn how much water your flour can absorb, because not every flour is suitable for higher hydration.

[@brittanyowen7787]

Thanks for this!! I’ll try this next time as I found my dough way too sticky.

[@barbarabeers131]

Thankyou! Mine was hard to work with and never tightened up. I’ll try 65% next time!

[@Yewchooob]

This. If you are starting out, I would advise against 80% hydration. I am more than 80% sure that when you score your bread before baking, it will be like cutting into a round of brie cheese. For the sake of your sanity, work up from 60%!!

[@tonysopranosduck416]

This is so important! Not all flour is the same. Prairie flour is much much drier and even using weight instead of volume can make you insane. Wondering why your recipes aren’t turning out if you live in a super arid environment? It’s likely your flour not matching the recipe’s flour. It took me 25 yrs of living in the Canadian prairies before I clued into what was going on….then add in high-altitude baking, that’s a whole other problem. I think you need to pay attention to how your recipe is “feeling”. That’s why I appreciate chefs that talk about what it should look or feel like, not just volumes, time, etc.

[@ttriet.ngo153]

Agree! Started with 75 and the dough always turned flat 😢 60-65 is a great start

[@lindagordon2955]

This is one of my favorite teaching sourdough videos. You covered so many things. I've been baking sourdough bread for 6 months now and I'm obsessed with it. I recently purchased a grain mill and now use fresh grains, wow its a whole new level and so delicious, plus so much more nutritious. Thank you for this teaching ❤

[@romeopavel4116]

Use rice flour for dusting the bannetons ! You need a lot less and it won't stick at all ! Or any flour that does not contain gluten.. but Rice Flour is one of the best to use.

[@blaircox1589]

And because if you're gluten intolerant, but found you can eat sourdough, using the rice flour prevents you from getting raw flour back onto the bread. Helps a lot.

[@jacquesguilloton4813]

I use a 50-50 mix of rice flour and AP. I go a little lighter than Michael does, but I’ve had sticky dough messes before with too light a dusting. And I’m using the Challenger.

[@FrumpybutSuperSmart]

@@blaircox1589 I've been using millet flour because I like the subtle flavor and texture it adds.

[@jgrotenhuis]

I toss a layer of quick oats onto the towel in the bowl

[@hnt77]

@@jgrotenhuis I would never have thought of that! Thanks!

[@krismarks9769]

Thanks!

[@heathercoyle8870]

I’ve followed these steps exactly, and the quality and flavor of the breads I’ve make are absolutely out of this world! Thank you for such a great explanation of the science and steps to perfection!

[@gracepowers8847]

Thank you for breaking this down so well. I've never been good with so many variables, and your explanation and step by step process has helped immensely!

[@nancypahl7755]

I like brown rice flour to dust my bannetons. It sticks and burns less. Also, Food Geek and others say to ferment dough until it's 25% bigger, then shape and refrigerate overnight. Anytime I ferment until double, I get less oven spring because it's overproved.. I usually do an 80% hydration dough too.

[@markw496]

I came here to say that I think my dough is over fermented at the 100% mark as well. I think for me I will have to do around 50-75% of the double mark.

[@alinabelousova]

Just this week I was thinking what shall I do with brown rice flour that I haven't used in ages. Thank you for this tip!

[@murberdraws]

I really appreciate you showing what your loaf looked like at the first 20’ mark in the oven and also that you left in the error of leaving the combo lid ajar. It helps to give a better representation of what might go awry and that it happens to everyone. 😸 also love the Pyrex bowl.

[@TheKitchenNinja]

I've been baking for over 20 years (far fewer for sourdough) and I found all of this info SUPER helpful! Thank you!

[@juliangonzales6843]

Learned a lot from your videos - I started my bread baking journey about 2 years ago and I’m about to embark on my sourdough journey. I actually appreciate that you had an error on this video with the second loaf. Shows that this is a learning process so thank you for showing the vulnerability, makes your videos that much more relatable.

[@brianhaitz]

great video! fantastic recap. tiny criticism.. the point of the autolyse is not to keep the yeast away from the dough but rather to keep the salt away for a time so the flour can hydrate. salt draws water much faster than the flour. kind regards!!! nice one

[@jeanjunker]

Brian: Yes, maybe but incorporating the Levain and Salt later is a Huge Pain and not worth the effort in MHO. Happy Baking. I agree with Mike and am happy he has left The Dark Side and come over to the EZ Sourdough Side… ;)

[@stratusrunner]

I start my autolyse before the starter has reached its peak. I get a headstart on breaking down the gluten.

[@JR6191947]

I have a double walled cookie sheet which I pre-heat. I spray the oven with water during baking and after 15 minutes remove the pan of water and turn down the heat by 50 degrees Never burn the bottom crust I use mix of whole wheat starter and white unbleached flour No longer use a recipe and have perfected my starter and loaves after two years They look exactly like these It is a great hobby !

[@chelseyvuyk9072]

Just for those without the fancy equipment- I don’t use banneton (wait how is that spelled 🤔) bowls. I have used plastic, metal, and wooden with some non cook spray many many times successfully. Also I don’t have a scraper but that looks useful if I want to put the dough on the counter to stretch and fold. I usually just stretch and fold right in the bowl! Usually with great results. But I add a little bit of a knead sometimes and I’m going to stop that and just sick with the stretch and fold and see if that increases rise. Because you’re right- half the fun is playing with technique and seeing what works best! I use a sharp knife to score. But want to try the razor blade tactic I’ve seen. And finally, I just use a heavy bottom steel pan with parchment paper. I’ve done the preheat of the pan and done without the preheat and I really don’t see any kind of significant difference. So I don’t waste the energy or time anymore. I just preheat the oven and let my bread proof in the pan while it’s preheating. and I like the idea of adding a baking sheet under breath that you’ve mentioned in other videos to prevent the bottom browning too much! I’ve put cornmeal in the bottom of the pan and I like that also! It definitely helps. Ok the end! Just wanted ppl to know you don’t need fancy pans or bowls. Tho nothing wrong with having them, too!

[@BelaKaedeAlva]

Thanks! I am trying the parchment paper and a regular round baking tray

[@edelweissp19]

I'm trying for sometime to learn how to bake sourdough bread and I FAILING everytime!!!! IDK what I'm doing wrong, asked a lot of bakers/bloggers for help, not getting answers 😢!

[@RaniceF]

My 4 hrs ended up over ferment,,,all day works in the trash

[@jessicamccormick701]

​@@edelweissp19are you using filtered water? I was on rain water and never had a problem but when I moved house and was on town supply it killed my starter almost instantly

[@edelweissp19]

@@jessicamccormick701 well I was trying the water straight from the faucet, cold, then I was told to try filtered water, nothing work

[@annapm1264]

this is the best sourdough video by far, I've been struggling with my loaves for almost 6 years, and never really understood the process, cheers for the best teacher, so glad I found you, thank you

[@mooganstooker2419]

I eliminated the folding of the dough every 30 minutes because I'm just too busy to do that, but instead after mixing the dough I developed it in my mixer using the dough hook and then let it bulk rise for 6 hours before shaping and baking. Came out great with two beautiful loaves.

[@suburbanhobbyist2752]

Exactly what I tell people. The folding and laminating and coil folding etc etc is all sort of ridiculous. Don't get me wrong, you need to do something to get the dough/gluten strong but most KZbinrs act like it is some sort of secret or something. Just stretch and fold it a couple of times, or throw it in a mixer, whatever, it's super easy to get dough to be strong enough to make great bread.

[@michelleslifeonrepeat]

My chronic illness body is fighting a migraine as I try to keep running back every 30 minutes to fold for 2-2.5 hours??? I’m exhausted. Seems there has to be a more efficient way on days when I’m so fatigued 8 just need to rest more than jump back to my dough. How long in you bread dough mixer, I have a Kitchen Aid, did you mix it for and did you do this after the autolyze (spelling?). Did you bulk rise for 6 hours on the counter or in fridge? Did you overnight them in baskets in refrigerator or just go straight to the baking?

[@dorisagape9768]

Thank you for sharing

[@nikoman44]

Hi Mike. I love this video because it has given me some great tweaks to my method of baking sour dough. Especially using the plastic container to measure and monitor the proofing. To avoid a burned bottom crust, I sprinkle the bottom of the dutch oven with a layer of corn meal. I then place the loaf and parchment paper on top of the corn meal. I also spritz the loaf with water a few times before putting the cover on. To slice my cooled down loafs, I use an electric meat slicer. Even slices whatever width you select. Game changer!

[@MtnBadger]

Finally, someone breaks down the information into the right steps and makes it understandable to the average person. Thanks! Here's a tip. When you zero out a scale, you're setting the "Tare weight." It's pronounced "Tear," the same as tearing something apart. We all learn every day. I'm thankful for the baking tips, we all have different things to contribute. :)

[@susannemoore3254]

In Australia it is tare. 😀

[@MtnBadger]

@@susannemoore3254 "Tare weight" is the same everywhere. 😀

[@iamtheshaker]

Just to clarify (because I pronounced "Tear" as in my eyes are tearing up from these onions).. tare is not pronounced tar as in da tar baby

[@MtnBadger]

@@iamtheshaker 😆 The bre'r rabbit and the tar baby was one of my favorite stories when I was a little kid. My father grew up in the backwoods of North Carolina during the depression, in places like Lickskillet and Possum trot... And those stories were still pertinent in their moral clauses. Anyway, yes. It's not "Tar," nor are you "Tear"-ing up with joy, it's Tare, like scare or care. 😀 Anyway (sorry for the redundancy but, it fit) I appreciate civil banter instead of people always "getting in their feelings" and turning it into a "troll" moment. "Take care... When you Tare your scales of life..." 😀

[@iamtheshaker]

@@MtnBadger I don’t think 99% of people my age know uncle Remus, but I agree. Take care!

[@grokiillarsen9148]

Thank you! 😍

[@iamtheshaker]

15:40 Would you want to put it seam up? So all the tension is in the bottom, which then turns out to be the top after proofing? I'm just learning but wanted to make sure

[@LaoZi2023]

I just made this recipe...and it turned out to be my best two loafs! They turned out to be exactly what I was trying to recreate...something you would find from an artistry New York or San Fran. bakery. Thank you for your great instructions and great personality.

[@playf1197]

Really tried this, what was the room temperature?

[@schmckr1]

Hey, there is another trick (cheaper than bying an extra container): you can also take a small sample of the dough and put into a shotglass with a rubberband to check the status of the bulkferment :)

[@fibiger12]

and use it as a new starter :)

[@brian791]

I can tell you guys are Bread Code fans. He’s great.

[@alinabelousova]

That is so kind of you to share this trick! I'm trying not to buy anything unless it is absolutely necessary, so this tip is brilliant!

[@ericapanama503]

Ha.. no worries the link to buy things in this video does not work.. saved me money and now will use your tip @wurstepeter

[@brunowalther275]

just make sure you have the same environmental conditions (oxygen, temperature) in the sample as in the original dough. Otherwise you may compare apples to pears. Even with same conditions the sample may not develop the same as the original (size matters).

[@diannevita4574]

What I found that really helps is making sure the shaped loaf is tight. The tighter the ‘skin’, the more oven spring I get, as well as high well defined ears.

[@thrivingtalk]

I think I need to makes sure my shaped loaf is tighter. Thanks for your tip.

[@crazycrafts8589]

Thank you, Thank you,Thank you!!! I followed this video and your video about the 15 most common mistakes-I believe that is what the title was, anyhow, my bread came out soooo much better then it has been. I have been struggling because my first five times or so of making sourdough bread came out so well and then all of a sudden none were working very well until I found your KZbin channel! My first batch using the 80% hydration turned out beautiful 💙 I wrote down several notes to follow and also downloaded your two videos. Thank you for filming your techniques so that people like me can become better bakers💙💙💙 Definitely subscribing to your channel!

[@sordidknifeparty]

I really like that you showed us your fuck up rather than just secretly putting a different dough in the oven and telling as it turned out great. It really makes my fuck ups seem a little less terrible to know that even the pros do it sometimes

[@rosemarywinter892]

So much good information. I actually had the same thing happen to me when I put ice in my cast iron my lid didn't get back on completely and sadly my loaf was pale and not very tall. Now I finally understand hydration, thank you very much. Also I made my own starter and it's wonderful I love it. I love what you said about never being satisfied with your loaf and it is very addictive and I love it baking Sourdough is a therapeutic thing for me. ❤

[@ReadtheBookulus]

I just followed these steps and finally got the oven spring I was looking for. I changed it to a 70% hydration. I found the 80% to be too wet and a little hard to manipulate. Plus i didnt see much of a spring at 80%. Prooved a little longer at 70% but man the Spring was the best I've ever gotten. Thanks a lot dude.

[@BessieBlazejewski]

This is what I have been looking for. You nailed it. Crispy on the outside and soft, not doughy on the inside. How about Keto sourdough, have you tried that? Do you have a Keto sourdough starter recipe?

[@kristibuescher7085]

I went and bought the container you used for the bulk rise. It’s a game changer for this newb!! I wasn’t letting it rise enough by a long shot! This is the best loaf I’ve baked so far in the 2 months I’ve been learning to bake sourdough. Thank you for this video!!

[@paulheagen6318]

What is the product name, please?

[@999shakers]

@@paulheagen6318 In the UK the container make is a Vouge as is the separate lid. If you're in the States I presume it will be the same as they're probably made in the far east and are exported world wide. They are of excellent quality by the way.

[@londobali]

This video deserves much more likes than 15k! Thank you.. I wonder if that fold-over/link together like in 14:02 actually does anything or just another baker's tradition that kept on being repeated from generation to the next. A test should be easy: make one with and another without.

[@suran396]

Did you ever run that test and how did it turn out?

[@michaelbpastor]

I really appreciated the overhead shots and illustrations. Sourdough U graduate as well haha! Great info. Will add sesame seeds to my bake this weekend.

[@intellectualmagician1247]

My goodness! That is a hell of a 'stache my dude.

[@reallyjustagame]

Just followed this and made my best loaf ever. It was so amazing!!! Thank you from the bottom of my stomach!

[@moi-wn1hs]

You got to appreciate the amazing artwork you create when you explain the chemistry behind things.

[@Karma-qt4ji]

I got hung up on the fact that sour dough bread is made with bacteria farts :P But ye, the visuals made it a lot easier for us lay people to understand.

[@ctru2170]

From the Colombian: this is my first try to make whole wheat sourdough, was looking a simple and well slow detailed explained recipe, and you nailed ❤ please wish me luck. Beautiful simple, and simply beautiful how he share and teach 😍

[@bluesoverlord]

I failed to get a puffed boule because I overworked the dough and you showed me the error of my ways. However, I also learned something. Overworking caused extreme extensibility (as opposed to elasticity), so now I’m going to apply that to making Chinese noodles (going to have to rewatch Chinese Cooking Demystified’s video on it). When I get a really shiny, distensible dough I’m pretty sure I’m going to be able to fold and stretch it to get 128 noodles (slightly different recipe). So, failure can lead to success!

[@annebrosnan6384]

Thanks!

[@valeenoi2284]

20:21 Oh man, that's what I was waiting for. I have never baked a sourdough, but watching baking videos has helped me improve my pizza dough. In between, I sometimes throw my extra doughs that I don't need in the oven afterwards to make break (only a handful of times). So I'm getting really interested to learn about baking bread now. This was just turned out to be so beautiful. I can never get it like that with 45% hydration (of course, my place is so darn humid and hot, that I think the hydration is higher than that).

[@elieeid8865]

I’ve been trying to make my sourdough starter for almost 3 weeks, and finally I got it, and after I tried to make my bread with it, the taste was too sour , until I tried your way and thank you from all my heart for you video , it was very helpful for me.

[@shannonbushman]

Instead of the Durch Oven, I used a large stainless bowl over a baking stone. Allows larger loaves. Seals the steam in great.

[@rampagegage2259]

Do u still use parchment?

[@ruthalexander6681]

Great tip! I just got a baking stone, and I was wondering how I was going to get the steam in my oven! I’m gonna try your tip tomorrow!

[@shannonbushman]

@@rampagegage2259 no need really unless your dough was already resting on parchment (makes it easier to move).

[@kaceywaceyy]

@@shannonbushman Do you need to preheat the bowl or no?

[@shannonbushman]

No, the bowl is thin steel and will heat very fast. You do need to pre-heat the oven and the baking stone.

[@Kindlyone777]

U r a wonderful teacher. Thank you for sharing and teaching the step by step process, the WHY things r done in a certain order, showing what mistakes look like Ex not properly covering the Dutch oven. It happens even with experienced individuals. U r concise and to the point. This is very intimidating but I’m going to give it a try.

[@vitoiacopelli]

Just fantastic!!! And of course also the second one was perfect 👌

[@danielnichols3594]

What's Vito doing in this comment thread? Does he make anything other than pizza? Ciao.

[@mc66a]

Vito the man! Thank you for all your precious content my man

[@mahendragurung7512]

Chef ur here 🙄🙄🤣

[@hayyaananwar7856]

hello maestro

[@Lulauser3]

You are the best pizza maker ever 👍🏻👍🏻👍🏻

[@CatherinesGrace]

Thank you Mike, I baked the most beautiful bread today! Couldn’t have done it w/o you. I used rye flour instead of whole wheat. It’s crackling as it cools-AWESOME!

[@auracahya6967]

I was skeptical at first bc ive tried other sourdough recipe and my loaf looks like trash every time BUT THIS. NOT ONLY DID HE TELL HOW TO MAKE THE RATIO ADJUSTABLE BUT MY LOAF TURNED OUT SOOOO GOOOOODDDDDD

[@ElvisAustin15]

I've been baking for over 20 years (far fewer for sourdough) and I found all of this info SUPER helpful! Thank you!

[@lucillehoerle2784]

I've probably watched 20 different sourdough bread videos and yours is heads over heels the very best. My loaves have come out tasty and I've enjoyed the process, but I look forward to doing it your way. Thank you!

[@zaubergarden6900]

rice flour for the banatons, so the gluten on the dough doesn't connect and glue down to the wet dough and end up wet and sticky anyways

[@ferrisd7566]

I use rice flour also.

[@anbb5114]

It worked! I have sourdough recipes, various starters for a year now. First time with this one. Delicious. I don't have a basket for rising so used a bread loaf pan with a floured cloth. I used AP flour with a bit of wheat at his percentage.

[@CscooterGo]

Nice spring! But the bottoms look a little burnt/carmelized if you brown them in the pan. You can keep the bottom of your loaf from burning by crumpling and wetting the parchment paper before putting it in the pan.

[@tesstucker3311]

You’re on my shit list for being the reason I have a beautiful loaf with a bottom that has parchment paper baked into it. Anyone reason the above comment DO NOT DO THIS unless you want a paper crust! 😂 In all seriousness though may not have worked with my process. So I guess do this with caution.

[@johnwilliams7862]

Love it! I followed the procedure (recipe) and achieved the best oven spring I've ever gotten. I'm a convert not more kneading for me any more. Slap and fold and stretch and fold with proper bulk rise. Takes a while but well worth the wait.😀

[@natalieblazic2226]

I followed the recipe step by step including a healthy starter, mind you my slap and fold technique is not as polished, my bread turned out fantastic and fluffy it’s so rewarding I can’t stop smiling at my creation. Thank you so much for sharing you’ve given me a gift

[@jeanjunker]

This video condenses down into 25 minutes what it has taken me months to learn how to do. Each step seems simple but actually represents a Fail Point so one needs to master each step. Well Done! Thank You, Thank You,…

[@duncanjames914]

I've been baking bread on and off again at home for several years. I'm just getting back into it and have looked at several videos online to brush up. Your video is by far the most comprehensive and helpful I have seen. My starter is 10-years old and ready to go into action! Thanks Mike!

[@RobinJayneArtTickles]

Hi! I really hope you respond to this because I am so curious! I've baked this method twice now, with the same result both times. When I pull the bannetons out in the morning to bake boule number one results in VERY low oven spring, not unusable, but still on the flattish side and the score is GONE. So on boule two I dump it on the counter, reshape it, allow to sit for 30 minutes, and then it springs just fine! Now I am thinking that this high hydration recipe (in my world) needs a THIRD shaping in the morning, and allow to sit for 30 mins before going into the oven. Other than that weird spring issue, I LOVE THIS RECIPE! The crust is beautifully brown, and on the soft side. Many of the SD recipes I've tried have tough crust, this one is perfect. The other thing I love is the taste. Much like Tartine's Country SD the 100 g of wheat lends a fabulous flavor and smell to this bread. Thank you for the awesome videos and please give me an idea what in the world I am doing wrong! Just a quick note, I am not new to SD and I am very comfortable with shaping, however, in the past I've been working with less hydration, so maybe my shaping is insufficient for this hydration level?

[@suejones9140]

My sourdough starter has just had its 3rd birthday!!!

[@gipsasl]

I personally use Glass Oval Casserole Dish.Much cheaper than dutch oven and does exactly the same Job.Plus there's the benefit to actually see how your bread is rising.The only extra step is that i take the Bread out of the Casserole Dish after the first 20 min,otherwise the edge around the bottom is left a bit white.

[@PrinceKaladin]

I really want to see you make Dosa! It's an amazing fermented dish that combines the best parts of sourdough, flatbread, and crepes. It can be served sweet or savory, and acts as an amazing blank canvas for other flavors.

[@Mdb0514]

Learning baker % is a game changer. Thanks for really pushing the benefits of learning that process.

[@profesorqwertius]

Nice explanation, in fact the shape of the microbes is opposite: lactobacillus is a rod, yeast is a bulb 🦠 Happy bread to all!

[@anthonystrickland9870]

Great stuff, all of it! Anybody else notice that loaf 1 was actually loaf 2? The lid is cracked open when the 1st loaf goes into the oven :-) Great tip on the bulk rise container. Helped me a lot

[@JulieReizner]

I'm having a hard time getting good oven spring in my sourdough and am excited to follow your advice, but I'm also an online Geology and Paleontology professor and I'm totally stealing your "animation" method for making my own videos. Love it!

[@bshef3424]

- You're one of my "go-to's" for baking SD - great content - thank you...Alton Brown Tip...."Clean that Oven"....lol (seriously, better "even" bake/utilzation with a clean oven) He had a great video demo I'll try to find and follow-up.

[@halhartzell1812]

Thanks for these and all your tips. I have been making sourdough products for over 20 years and the way I do it now is completely different than the way I did it then. Its even a bit different than how I did it six months ago. It is good to listen to others such as yourself and experiment and evolve. Such a joyous hobby. Thanks again. Very well done video!

[@kostetze]

I started learning to bake sourdough follow you and you are correct. This is addicting... I've been baking since the pandemic started and didn't buy a break for almost 2 years

[@deebrake]

I have to say a big “thank you” for this wonderful informative video. You have laid and explained things so well. Watched so many videos since March 2020 and read books. We have mastered sourdough sandwich bread but these loaves come out so so. We cannot wait to follow your video and way of calculating hydration. Thanks so very much!

[@lindensheffield6434]

Sounds like you starting this learning curve at the start of lockdown to save your sanity.... Ditto!

[@pastryshack551]

I followed your recipe an I must say I was blown away when I got two beautiful loaves. Coul not believe I did it. Fabulous recipe

[@leonorf2730]

This might just be the most watchable sourdough bread video on the internet. I was about to give up after watching half a dozen videos of joyless sourdough bros giving you excel tutorials while chasing the ovenspring dragon. It was all 70% more work for a 2% improvement. This is a bread I can actually see myself fitting into a real life day on Earth.

[@mer5340]

I've no idea how the grainy looking mixture at 9:14 turns into that smooth silky mixture. There’s an interesting jump in the video at 9:47 when the mixture has become very smooth. Is there a break there where a lot more ‘slap and folds’ has been done? Mine doesn’t magically turn smooth just because I left it for 10 mins and followed up with a handful of ‘slap and folds’. My dough doubles nicely in size. My starter is thick and bubbly and doubles and everything looks great, up until the fridge part. It goes in for about 12 hours and comes out looking sad and dry. If I exclude the fridge part and prep the dough for the oven, it springs really nicely. If I put it in the fridge, the dough splits in the centre and collapses outwards during the cooking. The bread tastes doughy. Also, if I pre-heat the pan and put a dough in like that (with or without the fridge), the dough comes out far too hard on the bottom and burns on the top (I have an oven thermometer to verify the temperature)

[@zachm5136]

I love that there is so much more to bread than simply combining ingredients and cooking. I now have interest in learning more about bread haha

[@brianbeaubien7371]

I think I need to get a new Dutch oven like you have I like what you doing! I've been having such a miserable time with sourdough baking and I've had my own Bakery years ago in New Brunswick Canada, but watching your video again today has given me new hope that I need to get a new Dutch oven like you have!

[@MrCranberran]

I saw it, but I’m having difficulty reconciling your 80% hydration with my experiences. Mine is usually a sloppy mess, even using wholegrain flours. As a result, I work with around 65% hydration. What brand/grain-type flour are you using in this video?

[@grumpette78]

that is exactly what I'm struggling with. Mine is so "liquid" and sticky, I can't seem to do anything with it, let alone folding and stuff.

[@perilouspoozer3749]

I'm trying this method for the first time today and I am having the same problem. I've had to add a little extra flour to the mix to make it less wet and sticky. I've also used autolysis - I don't know if that added to the stickiness. My starter is made from rye flour, which makes quite a thick starter. I've had good results with that, albeit using different techniques (e.g. Bake With Jack).

[@deborahsorenson9300]

I had the same issue and found that I missed his comment about reducing the amount of water and that reduction is not noted in the handwritten list he displays. I now use 530g of water and it has made all the difference. My dough finally looks like his, my adult kids keep me busy making the bread for them and they think I should sell it. Not...I'm retired. :-)

[@perilouspoozer3749]

@@deborahsorenson9300 yes I’ve cut the water down now and the result is great.

[@genkidesu7niko715]

Yes I have found that 65% or 70% is much easier to work with, and also produces great flavor. Once your technique of handling the dough has progressed, try higher hydrations. Anything between 65 and 80% will work.

[@mokhodabandeh2712]

I am the king of baking brick. I had real success. This recipe and these directions work. Thanks a million. ❤

[@desertbreeze69]

I’ve followed your techniques and learned a few of my own. One thing I didn’t like was the fact that the the bread got way too dark, down right black, on the bottom. So I bought a silicone, ovenproof trivet and after the first bake, I remove the lid, lift the bread by the parchment paper, put the trivet underneath for the final bake and the bottom is golden brown and crunchy but not burnt. Love it! I’ve used other oven proof trivets also

[@julie55hope]

L Hull - you placed the bread loaf directly on the silicone, ovenproof trivet in the baking vessel (dutch oven)? then back in to brown, right? thanks in advance.

[@joannewicks9104]

I just place a pizza stone on the shelf under the dutch oven no more burnt bottoms 😊

[@toochickeny]

Thank you so much for this. Going to try your tips right now. Also, your comment about sourdough bread baking is spot on...striving for that ever-elusive perfect, reproducible result makes it incredibly addictive.

[@magidaallam]

This was so well put for newbie bread makers like me!! Thanks a ton! Can’t wait to elevate my sourdough breadmaking

[@gerritroorda9795]

Hi, thanks! Even here in rural Malawi, with only an old gas oven and an aluminium pan, this exhaustive instruction made it possible for me to bake delicious bread in the first go! (and good bread is not available here within 4 hours driving..) One question though: my bread comes out with a nice crackly crust but then it seems to shrink a bit, leaving 'blisters' and the crust softens, both when I let it cool immediately or when I leave it in the oven for a while after baking... (73% hydration, gas oven max temp says 250C (..?..)) What can I do?

[@orioltorrell]

Once your starter is mature enough, it doesn't need to be fed everyday. I keep mine in the refrigerator and only feed it the day before I want to make bread.

[@ChubbiestLamb6]

Do you pull it out and leave it at room temp once you feed it?

[@orioltorrell]

@@ChubbiestLamb6 If I want to bake bread on a Sunday, what I do is pull the starter out of the fridge on Friday night and feed it. The next morning (Saturday) the starter is ready to go, so I mix the ingredients and do the whole process. I feed the remaining starter and it goes straight to fridge, where it can ferment slowly and not run out of food ( I typically bake once a week).

[@orioltorrell]

I forgot to mention I do the final proof in the fridge. That is why I mix the ingredients on a Saturday, and bake on Sundays.

[@karlboman]

@@orioltorrell this is very similar to my process as well! feeding daily is a complete waste of good flour - just make sure it's well fed and active *when you are about to bake* :)

[@GS-st9ns]

@@ChubbiestLamb6 how do you feed it? I'm lost 😔

[@WilberWiley]

Nice. What I do is leave the cover on over the bread on the stone for 50 minutes total at 445 degrees F. It comes out not over cooked, still nicely browned and moist inside. Nice bread.

[@pamelaremme38]

You are truly an inspiration. I have so many things going on in my lab (kitchen) right now and no matter what I end up with YOUR way of doing it. I have ACV started, Kombucha, and now sour dough starter. Eeeeeekk I have my dates written on a calendar as to when things are ready or the next step. Just ordered my bottles for my kombucha. EXCITED!!!

[@christianbosse_]

I'm so so grateful for this. You're the first person I've seen say to use the starter at its PEAK. I'm in the middle of trying this as I type and it's working!!!

[@ThomasZebovitz]

Being a chemist and all, I recalculated the quantities and came up with different numbers. For an 80% hydration, at least the way I understand it, you need to consider ALL the flour and ALL the water in the mix. These numbers don’t consider the sourdough starter, which is at 100% hydration. So, there’s actually 780 g of flour (700g from the recipe, and half of 160 g from the SS, or 80g) and 640 g of water (560 from the recipe, and 80 g from the SS) in the final mix. Doing the math, that’s 640 g of water divided by 780 g flour or 82%, Now, maybe a 2% difference doesn’t seem like much, but at this level of hydration it will make a difference.

[@katiemillington6951]

That's what I have just learnt, it explains why my dough is always too sticky !

[@waldemarwroblewski155]

Thanks for a great video , I started baking my sourdough bread in my spare time. My starter seems to be ok, it doubles in size before using it for my dough. However I struggle with 80% of hydration. My last recipe I followed called for 70%, and right before being ready for shaping, the dough felt wet, and didn’t want to keep its shape. Sprinkling/adding flour helped a bit. The morning after, while in the oven, it seemed like it should have risen more. So again, having less hydrated dough, and still being so wet, not sure how to mitigate this problem. I fed my starter with a rye flour, and the bread was made with AP one. Thank you

[@jonfcbayern]

Thank you Mike! I've been struggling with my sourdough recently and am planning to bake a few loaves for Easter this weekend. This video couldn't have come at a better time, you're a legend!

[@whcmckee66]

After watching countless "how to..." sourdough videos this one did the trick. Your instruction is absolutely on point and as a result I have FINALLY baked an edible loaf of sourdough. I couldn't figure out where I was going wrong, but you called it. I was cutting my ferment time short, resulting in a dense loaf. I have no doubt that my sourdough loaves will improve moving forward thanks to your generous instruction.

[@louisea966]

fabulous vid - just when i am feeling despondent about my sourdough starter. it would have been great to see the inside of the not so good loaf though

[@ctbcubed]

This is a very good tutorial for the process of making sourdough bread. I've been doing sourdough for almost 3 years now, and this video would have saved me a lot of trial and error in the beginning. Once in awhile I won't have the time to do sourdough and make a yeast loaf instead, but it just isn't the same. I've recently built a proofing box to get more consistent rise time for the starter and the bulk fermentation. I bought a 20" x 20" 48 watt seed mat (like a heating pad) and a temperature controller from Amazon and put it in a collapsible storage container. The lid is a piece of 1-1/2" insulation board. I set the control for 80 degrees and have eliminated one variable in the whole process.

[@sundial.]

Good idea; I use my oven. I heat it to about 100-110, then turn it off. I then put my sour dough (or bread of any kind) in to proof.

[@evanhirsch6940]

Just wondering if you could clarify - you said 10-20% starter (based on flour in grams of course). You added 160 which is 23%, and on the video it says 120-180g, which is 17-26% starter. Thank you for the clarification!

[@robinhuntmusic]

had this question too

[@maggielum9016]

These instructions have given me great oven spring, great airy crumb and crispy thin crust. Finally nailed it! I was previously doing 10 minutes of slap and fold which is probably what led to dense flat loaves.

[@Skisful]

Because lots of tutorials tell you to do that. It's sad how much effort I wasted because of them. Thanks to my laziness I discovered that it's enough to work the dough for like 2-3 minutes the first time. After that, I just shape it a little bit every ~40 minutes. I never left it for the bulk rise to just rest for 5 hours, though... Perhaps it is the reason why I never got these huge bubbles in the crumb. I dunno, these technics are so different. It's like voodoo.

[@Pelling1993]

The microorganisms in the diagram were like the germs trying to squeeze through the door when Mr.Burns has his check up hahaha

[@LK-zf2hd]

Wow, this is a great vid! I've been looking for a pro who shows the details, like the growth of the starter, and the tension developed with each stretch & fold session. I hadn't known how my dough should feel.... well, here it is! Thank you, and now to go feed my starter to give this a try :)

[@jrbos]

I’ve been using 65% hydration and my loaves are perfect. Great spring and a more uniform crumb without the huge holes that don’t hold butter or jam or anything really. What’s the benefit of going higher hydration?

[@eshackleton8248]

Don’t hold any butter or jam made me laugh! Very true.

[@joanray6897]

I give my You Tube recipes a star rating for how the bread (or anything else I cook) turns out. This sourdough recipe earned a top score of 3 and has now been printed and placed in my favourites file.This is my "go to" recipe for sourdough bread. Thank you for sharing. I am going to try the focaccia recipe next.

[@MikasTeixeira]

Can you tell where you bought the container? Thank you for the video.

[@inocenciotensygarcia1012]

I've been worried about the bread coming out of the oven and when I cut into it after cooling off on top of the rack, that it was moist.I thought there was something wrong with that and you mentioned that you like it moist in the inside, so I feel much better.Thank You.

[@scottyplug]

So I've followed this recipe to the letter and made 6 loaves of bread total. And while they are tasty, not one single loaf had the Spring like his first one here. ALL of mine looked like that second one where the lid was askew. Talked with a baker friend and she suggested I put 5 or 6 ice cubes in the dutch oven in between the pot wall and the parchment, not in direct contact with the bread. BOING!! Perfect oven spring and a beautiful, crusty ear. This is my go to method from now on. Only thing I've changed and it's made all the difference.

[@laurengraves6433]

I’ve tried this but the ice always just melts and travels to my dough :/

[@scottyplug]

@@laurengraves6433 So here's the trick for that, if you can call it a trick. You put the cubes in between the parchment and the Dutch oven walls, so not in contact with the loaf at all. Just sort of carefully pull the corner of the parchment away from the Dutch oven, place the cubes in quickly and carefully, then immediately replace the lid and put the pan in the oven. If your dutch oven is properly preheated, the ice cubes will immediately begin to sizzle and steam, so it's important to very quickly replace the lid to trap that steam. I only use about 4 cubes from my ice maker, so not the big, chunky square cubes from an ice tray. It works every time.