SAME-DAY SOURDOUGH BREAD RECIPE

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[@M-a-k-o]

Hey Charlie, I always enjoy your recipes as they are explained very well and there is always a list of ingredients. You are very methodical. Take care.

[@generosaorense3546]

I did and followed your recipe and it came out really good. I made half of the ingredients Your is much better than other recipe that U have tried. I achieved the oven spring rise. Thank you for sharing.

[@tracymyers9771]

I made this today! First time ever, and it's amazing! Thank you for making the recipe so easy to follow.

[@kathyanderson7916]

Great video!! Very easy to follow. Just ordered my TRC merch. Looking forward to getting all my items soon.

[@Gwar7]

This was AMAZING! !!!!! Thank you soooooo much for sharing! I don't think I'll be going back to the slap and fold method. Keep on baking 😄.

[@thegiftlady1]

Made this y'day with a rye starter + my leftover dark rye flour, 88g + caraway seeds. Came out great. Moist. Chewy. Not very sour, just what I wanted. TY for this vid and sll the details.

[@hellotanjun86]

Thanks a lot for this recipe, really appreciated!

[@nahidaziz1011]

Thank you so much amazing recipe and technique after so many tryout finally I m 100 percent satisfied 🙏🏻💐💐

[@HowToCuisine]

Will try this recipe for the next one! 😍🤗🔔

[@Monika-ox7mv]

Wow, thank you for this recipe. My mom was not the biggest fan of the sour taste of sourdough when I baked my first one yesterday with a over-night proofing. I have to try this, but probably with a bit less hydratation dough 😁

[@alexbloom224]

Wow I'm making this soon that's a really nice recipe

[@siwsiw8847]

Great time table to making sourdough bread 🙏🏻👍. You explained it very well. Tq for the recipe and video tutorial. 🙏🏻. I will try your recipe 😊

[@pathipkiss5100]

Hi Charlie, thank you so much for sharing this amazing technique. I have been making sourdough bread for a number of years , but this way of making and the results are outstanding. I make on average 2 to 3 batches a week and they have never failed to impress me. Once again a big thank you.

[@TheRegularChef]

That's great to hear, I'm glad it's worked out well for you!

[@patriciaswanson2067]

When I watched this video, I already had another sourdough bread in the making. I figured, why not get some more going. I had some really active, bubbly starter that was begging to be baked. So, I got started. I loved that just my Danish whisk was enough to get this dough started. So, I started with that and then followed all the directions. My dough was very wet, so was hoping that it was not going to flop. I used a 7” round Banneton for one loaf that was to be baked in a 4 quart Dutch oven, and a 9” oblong Banneton that was to be baked in a 14” TerraCotta Cloche baker. I crossed my fingers when it came time to do the transfer. My dough was still pretty “loose.” But, I got it in and into the oven. Once the lids were removed, I baked for 20 minutes, checked the temperature (198F) and removed them from the oven. Voilá. They look terrific. I will see tomorrow if they taste amazing.

[@sharonwin9883]

thank you so much for sharing this recipe !!! I'm going to make this tomorrow, wish me luck :)))

[@TheRegularChef]

Great, good luck!

[@micalaroot7325]

Hello, your bread recipes have changed my baking. They are so delicious but especially consistent. Thank you. Would you consider creating and posting a rye sour dough recipe?

[@TheRegularChef]

That's great to hear! Yeah I hope to do that soon! That's not something I do often so I'll have to perfect the recipe

[@jasonapearlman]

Hey there! I just wanted to let you know that I tried this recipe yesterday and it was great. I've been looking for a same-day recipe, so this was awesome, and I love how pretty much every rest is 25 minutes-it just makes for an easy relaxing activity without overthinking anything. This was my first time shaping batards and it was cool to see the loaves spring higher in the oven than boules I've made before. This is going to be my go-to recipe, and one that I think would be fun to experiment with different kinds of flour and add-ins. Thanks for posting!

[@TheRegularChef]

I'm appreciate it, I'm glad you like the recipe! Yeah I'm a big fan of the batards, they make for better shaped slices too in my opinion. Thanks a lot for the feedback!

[@nanubabadabadi2371]

@@TheRegularChef r

[@pamelasapetto3612]

love your videos! Bread comes out great every time. I have a question, is it possible to slow down the stretch and fold cycle if you have to leave? Can the dough be put in the fridge to slow down the cycle? Thx!

[@breademicbaking4659]

Hi, I am excited to try this! But, I've got a question: your schedule begins at 8:00AM with the first step mixing a mature starter with flour + water to make the levain. Do you start activating your starter the night before? How can you be sure it won't over rise, and start sinking and then no longer be ripe/mature?

[@dilekakar6618]

I will try it tomorrow. I hope it turns out just like yours....

[@wlhlmknrd6456]

great recipe :)

[@thenickfoxx]

I ended up being away from the house all day yesterday and forgot I had to make a loaf for my grandma for tomorrow/today technically (currently 2:20 am) lol. So I mixed the dough at about 10:30 pm and did about 4 sets of stretch and folds since then until now. Going to go to take a nap and get up around 630am and room temp proof and fridge proof and hopefully its out of the oven by 9am when I have to leave again lol. I figured it'd be possible if I used a bit more starter and kept it in a warm spot for the bulk. This video was confirmation so thank you.

[@ginazwingler7371]

Love your videos! Thank you so much. Any quick advice on how to tweak the recipe/ technique for high altitude? 8200 ft Thank you so much, Gina:)

[@cachi-7878]

Nice looking loaves, Charlie!

[@TheRegularChef]

Thanks!

[@elissataylor6779]

Thanks so much for this recipe!! Everything looked perfect until I had to pre-shape and shape. I'm still having difficulty handling the higher hydration dough, this one being pretty high. What amount of water would you suggest bringing the hydration level down a bit more for easier handling? At least until I'm more efficient with higher hydration.

[@christinewhite8439]

I forgot to shape my sourdough before putting in Banetton. I stretched it and rolled but did not shape it before. Will it still work?

[@nguyetdinh3642]

Hi Charlie, thanks for this recipe. I love the softer crush on this (compare to the basic sourdough). Is it because of hydration is higher? If I want to add inclusion, at which point of time is appropriate? Thanks

[@sourdoughdummy8146]

Those weck jars are cute!

[@CC-lv1ox]

I am making this one now, but as a loaf in pan ,not a boule. I am excited to see the outcome because the dough feels great with the stretch and folds. A bit wet initially but that all comes together. If I want to use Einkorn what would you suggest the ratio to bread flour be? Should I add more water for Einkorn? If I want to make this a little sweet and add honey, how much would you suggest? Thank you so much.

[@kaybussjaeger567]

i’m excited to make proofing styrofoam box. Do you have written recipe for same day sd bread?

[@wildwesthunting]

I would love to try this recipe, where can I find it? Thank You

[@jend4688]

I’ve tried the basic one and I’m so happy with the results for my first time. I didn’t use a Dutch oven since I don’t have one. So I placed bowls of water at the bottom and sprayed some water into the oven before placing my bread in. I didn’t manage to get a nice oven spring:( how do I do it? My oven’s max temperature is 235C. The bottom of my bread seemed slightly dense. Is this related to my bread being baked on a tray that can’t really retain heat? Should I get a baking stone? Thank you!!!

[@claireguedjbellet8091]

Thanks for your awesome recipes! Are you just using a starter out of the fridge in the morning for the levain or do you feed it the day before?

[@TheRegularChef]

No problem, I’m glad you enjoy! Yeah for the levain, I used a starter that I fed 24 hours before

[@ramonaboldizsar]

Thank you! I’ll be sure to try it sometime! I was wondering whether keeping the dough in a larger container affects in anyway the open crumbs. I don’t manage to get all those wonderful holes in the bread, even though I do (think) I manage fairly well the stretch and fold technique. But I do keep my dough in a somewhat tighter bowl the entire process.

[@TheRegularChef]

Hmm, that shouldn't make a difference unless your dough actually completely fills the container. So most likely, the problem lies elsewhere in the process. Maybe you need to proof longer or use a higher hydration.

[@ramonaboldizsar]

The Regular Chef thank you!

[@vishnnuvijay9096]

Got this From recommendation!

[@mzhuchenko9421]

Great recipe! I have tried 6+ recipes for Sourdough and I couldn’t get the dough to rise in the oven. I followed your recipe and my breads turned out perfectly! Thank you!

[@justinbrouse2867]

Any modifications to any of your recipes for altitude? I live at 10,000 ft and am new to baking sourdough. Thanks!

[@martinkarleskind8697]

I made this and my loaf was alright, but i cant seem to get ears for the loafs. The crumb was good but did not dome like yours. Do I need to make more tension for the dough, spray water on my bread, or lower temp for the crust? I made boul shaped sourdough and did a x scoring pattern. Can I also combine the 2 loafs for a larger loave and just double baking time and browning?

[@kaybussjaeger567]

can i use glass loaf pans instead of bannekins or do you have another suggestion if don’t have bannekins?

[@yezuyi2938]

Hi, i have been having burnt underside when i used dutch oven to bake my sourdough bread. And when i watched your video, i noted that something was placed at the bottom of your oven and that the underside of your bread is not burnt at all. May i know how u did it and has it got to do with the thing that was placed at the bottom of your oven? Thanks! :)

[@josievallance4878]

Hi there, so glad I've found you! Yesterday i followed your recipe exactly and made 2 loaves. I did all the resting times in the oven with the light on and the dough did appear to get quite warm. Is that ok. The dough did appear quite sticky but I managed although it was very difficult to score before putting in the oven. They baked well and rose well. the only problem is that the crumb is a bit rubbery - any comments. Thanks agaion for your tuition.

[@TheRegularChef]

Yes, it should be quite warm (ideally around 85F), but depending on your oven, it might get warmer than that. If your dough is sticky, that's a sign that it may be over-fermented, so you may want to shorten the fermentation time or just perform it at room temperature instead of in your oven. Also, performing the final proof in the refrigerator and baking the loaves while they're still cold will help make them easier to score

[@thegiftlady1]

Mine crumb was moist and chewy but not rubbery. I like chewy.

[@berthildamendes6517]

Pls guide me with the same day starter thks

[@greentea995]

Hi Charlie! Bread is looking great! Can I know what is the size of your banneton basket tho? Many thanks!

[@TheRegularChef]

Thanks! The bannetons I used are 10", the link can be found in the video description too if you want to check them out!

[@deborahshaka8231]

Can you bake both loaves at once? Is there a downside, or need for adjusting bake times? Fantastic and informative video. Thank you, Charlie!

[@TheRegularChef]

Yes you can do that! As long as you have two dutch ovens to use, there are no downsides to doing that, and you shouldn't need to make any adjustments.

[@deborahshaka8231]

Great! Just made this bread and it came out beautifully. Really terrific instructions. Many thanks!

[@beverlynew5611]

Hi Charlie! I am haivng trouble coming up with the total of flour you have listed for your same day sourdough bread recipe. When I add every thing up I only come up with 720 grams of flour. You have 740 grams listed for the total. Did I miss 20 grams of flour somewhere? Just wondering, cause I really want to make this recipe but want to get the totals correct. Thanks, Bev

[@amyluong4749]

Hi, I’d like to make bread bowls so do you have recipe that doesn’t need to use the basket for shaping the dough and just bake the bread on the baking sheet pan? Thanks!

[@TheRegularChef]

If you don't have bannetons, you can just use a bowl lined with a dish towel, but I'd definitely recommend at least doing that so the loaves maintain their shape. But yeah you can definitely bake the loaves on a baking pan or pizza stone if that's all you have! The dutch oven just helps with getting a better rise, but it still works without it.

[@bethjay5225]

Do you have a recommended set of equivalents for using measurement in cups? Still haven't bought a kitchen scale.

[@TheRegularChef]

I generally use conversions of 125g of flour per cup, and 240g water per cup. The salt can vary a lot depending on which brand and type you use, so I would recommend checking the label on your salt container for that conversion.

[@AnaIvanovalovesports]

Thank you :) Do we bake with ventilator? My bread always got burnt and it's kind of hard outside. Thanks

[@TheRegularChef]

Hi! I'm sorry, but I'm not sure what you mean by ventilator. Are you referring to a ventilated oven?

[@AnaIvanovalovesports]

@@TheRegularChef haha yes ventilated oven that's what I've meant , sorry for confusion

[@steverowley1869]

Hi Charlie, great video. Can you help me please? I manage to get as far as the benetton then when I turn it out it sticks to the cloth and release the air. Do I need heavier flooring? Thanks. S.

[@steverowley1869]

* flouring

[@TheRegularChef]

Hi, yes it sounds like you need heavier flouring on the banneton, and using rice flour also helps if if you aren't doing that already.

[@xin-xinmah8517]

What is the size of your combo Dutch oven and what is the size of the Benetton you are use in this video. Thank you.

[@TheRegularChef]

The dutch oven is 3.25 quarts and the banneton is 10". Links to all of my equipment can be found in the video description too!

[@JasperLevi]

I don't have bannetons, and they're very expensive here. Can I just put the shaped loaves into regular Sandwich bread baking moulds (9" x 5" ones), and bake them in those?

[@TheRegularChef]

Yes you can do it that way. I would recommend using the 9x5 pans for proofing, then still use a dutch oven to bake if you have one. But if you don't, you can bake in the 9x5 pan

[@Bell.laur25]

I’m currently struggling with what I think is over-fermentation...I live at high altitude (6,700 ft) and I’ve read that the higher the altitude the faster fermentation can happen. Would you suggest fewer folds to reduce bulk ferment or less time between every set of folds?

[@TheRegularChef]

I would go with less time between folds!

[@sailorvee4104]

Hi Charley, when you say "three more times around the perimeter of the dough" I'm assuming you mean a total of four times in all, in a north-south-east-west figure?

[@TheRegularChef]

Yes, that's exactly right!

[@AsafDavid]

Hi Charlie, I saw your baguette recipe and I wonder: is the baguette and bread basically the same recipe except for the shaping? For instance, can I make same day baguette using this recipe?

[@TheRegularChef]

They are very similar yes, so you could definitely make baguettes using this dough.

[@lindadamon2453]

Hey Charlie i went to the website but couldn't locate the merch store .. is there a link?

[@TheRegularChef]

It can be found at theregularchef.com/merch, and I also included the link in the video description! I haven’t added the link to my website itself yet, but if you use that link I gave, it directs you straight to the merch site

[@MyNigellus]

I have just one fast question about the LEVAIN. I usually have my starter in the fridge (at 2*C/35F), would it work straight outta the fridge the prep my new fast levain?

[@TheRegularChef]

Yes you can do that! Personally, I would at least let the starter rest at room temperature for an hour or two before using it though just to let it warm up a bit

[@MyNigellus]

@@TheRegularChef Thank you very much for answering. I will test and see once my little jar arrives :D have a nice day

[@thegiftlady1]

@@TheRegularChef I'm sitting here waiting for my starter to come to room temp so I can get on with your recipe. Starter was fed and ready last night but I wss too tired to proceed so I put in the frig. Now I wait. Tic Toc ...🙄

[@vickypatterson]

I made this recipe today. I thought things went along fine. The loaves baked up beautifully but the crumb looked soggy. One loaf was smaller and didn’t rise as much as the other but I just chalked that up to the way I divided the dough. (This is only me second time making sourdough bread so I’m sure there’s a lot of operator error.) I used a LeCrueset Dutch oven to bake the loaves. Do you think the cast iron combination cooker is better for sourdough?

[@TheRegularChef]

In theory, a normal dutch oven should bake the loaves just as well as the combo cooker does, but I just prefer the combo cooker because it's much easier to place the loaves in and score them. If the crumb turns out soggy, you may just need to bake the loaves longer (you can bake them longer with the lid on to prevent the outer surface from burning) and make sure that you let the loaves cool all the way before cutting into them.

[@vickypatterson]

The Regular Chef, thanks so much. I’ll stick with it.

[@AC-jf8qj]

Followed this recipe today and my dough was matching all the cues you mention in the video. But then during baking they didn’t rise almost at all. I used banneton baskets, exact flours and measurements, and a Dutch oven. Any thoughts on what might be causing this? This isn’t the first recipe that I’ve had this issue with.

[@thegiftlady1]

Could it be the dough tension? Not enough tension in the final shaping has a lot to do with rise. Watch his final shaping again. See how he gently drags the dough on the counter enough times til I see the dough get smooth and tight. That helps create tension. I drag and turn at the same time. I start with a boule and then gently shape to an oblong. A Boule is the easiest way to do this technique.

[@danielamoran6817]

Instead of using the dutch oven, can I sprinkle water in the oven so I bake the bread in a humid environment or put a cup of water in the oven to do the same?

[@TheRegularChef]

In my experience, the next best method (after the dutch oven method) would be the one that I discussed in my baguette video, which involves placing ice in a pie pan with holes in it, and letting the water drip into a pan below to ensure a slow and constant release of steam.

[@N9524Q]

Overall your video is good. One point that you should really emphasized for people relatively new to sourdough. The importance of temperature to accomplish this in your timeframe, In fact, you probably should check the temperature of your proofer because to do this quickly your proofer is probably 2 to 3° C higher than what you said? It really is so very important to understand this relationship. Maybe your starter is exceptionally good and you are correct but If you followed your time table you're setting yourself up for failure without the correct temperature. And as I said it's probably a few degrees C warmer than what you said. The state of the dough should be telling you your times for the next stage. I own a restaurant in the Bay of Panama and often help new people get started. in sourdough. I tell them to watch the time of the ripening of the LeVan to double in size. and if they are going by the clock only that should be the max time from mix to final shape

[@jj9501]

Yes, made this yesterday and got an extremely sticky dough and frisbee bread hahah. Just my mistakes though, been forever since I baked.

[@johnbolz5887]

Why is there no way to print a recipe from your website?

[@dougdecloux6967]

I’ve made this recipe successfully 3x and now I am doing stretch and folds and my dough is pulling apart and making a big hole in it. I can only assume I do not have proper gluten developments even though everything went as it should have. My first S&F was good, my second holes and my third isnt done yet. I am also doing 20 minute bulk fermentation based on previous advice you gave me. If it happens on my third should I give up or will coil folds bring it back around?

[@TheRegularChef]

Hmm, yeah it sounds like you don't have enough gluten development. I would either try using more water next time, or just being more gentle with the stretch and folds (only stretching the dough as far as it'll go without tearing). In general though, the gluten should develop over the course performing all of the folds.

[@dougdecloux6967]

@@TheRegularChef it would be great if you recommended how much more the recipe calls for 510 gr.

[@TheRegularChef]

@@dougdecloux6967 Well it depends on how your dough looks and feels, so that's why I didn't give a general recommendation, but I'd say just start by adding about 15g at a time until the dough looks and feels the way it's supposed to.

[@dougdecloux6967]

Dude I made bread today with recommended extra 15 g of water and holy cow what a difference. Best ever open crumb.

[@TheRegularChef]

That's great to hear, I'm glad it worked out well for you!

[@dougdecloux6967]

@@TheRegularChef I’m still struggling with your method of using a bench scraper to get tension so am using another method from another video where you pinch the dough and bring it into the centre all the way around and that makes a nice tight ball.

[@thegiftlady1]

@@dougdecloux6967 Ah, the 'ol How do I Build Tension issue. Been there. PRACTICE THE PULL & TURN TECHNIQUE. I wrap my hands around the dough and gently pull toward me WHILE turning slightly, from 12 o'clock to 2 o'clock (I'm left handed). Over and over until the top of the dough looks smooth & tight. Suggestion: make some dough just for practice (instant yeast). Divide in small batches. Hope this helps.

[@lukehawkins9443]

I notice that you don't autolyse the dough before adding the starter, I'm just wondering whether I should do this, as some people say it's necessary. I could mix the flour and water earlier to stick to the times, just wondering if there's any benefit in doing this?

[@TheRegularChef]

Yeah some people do it that way, but I haven't found it to be necessary when working with non-whole grain flours. The resting period before adding the salt seems to achieve the same effect that a typical autolyse would.

[@lukehawkins9443]

@@TheRegularChef cheers for the advice. I'm finding my loaves explode out the bottom and don't open up at the top where I cut it like yours do. I don't yet have a dutch oven I'm using the lava rocks method, but something seems off with my dough. It does seem more sticky throughout the bulk rise process. Is there something I'm doing wrong?

[@Lisa2010Photography]

Did you add a booster feed to your starter the night before? How do you manage to make your starter doubled in 1.5 hr? Mine still took 4 hrs with 85F water.

[@Lisa2010Photography]

Thanks for making this great video though! I also want to know why you’ve bumped up the hydration for a same day bake. Can I still use your old recipe with this schedule?

[@TheRegularChef]

No, I had just fed my starter about 24 hours prior to mixing the levain. Hmm, did you use the same 1:1:1 ratio and keep the starter itself in an 85F environment? If so, you may need to increase the ratio even further to help the starter rise more quickly.

[@Lisa2010Photography]

Thanks. I did but I will try to increase the ratio next time. I’ve had lots of successful loaves with your old recipe. But my loaf failed quite miserably with this schedule and recipe today. The dough continued to grow about 20% in the banneton even after having it in the fridge for the last 1.5 hr, thus causing some edges sticking to the outer rim of the banneton and was torn during the flip. Can I keep the hydration level at 77% but still use this schedule?

[@TheRegularChef]

Sorry, I forgot to answer that one. Yes, you can definitely use the 77% hydration with the same-day schedule. I just bumped up the hydration in this video to show a slightly more advanced recipe on the channel (and it's also the hydration level that I typically use), but the hydration doesn't have anything to do with the actual schedule. So you should be able to use pretty much any timing schedule with any hydration level.

[@Lisa2010Photography]

Thank you. I have learned so much from your videos and am grateful for your tutorials.

[@xin-xinmah8517]

Halo Chef, i like to find out how do you charge for the one to one tutorial? Thank you.

[@TheRegularChef]

Hi! The information can be found here: theregularchef.com/sourdoughconsultation. And I use PayPal for the payments if that was what you were wondering.

[@berthildamendes6517]

Here you started with 50 percent mature starter what is it you used for mature starter

[@thegiftlady1]

Mature Starter = fed and doubled.

[@Ivoj]

What is the size of your banneton?

[@TheRegularChef]

This one is 10", the link can be found in the video description too if you want to check it out!

[@berthildamendes6517]

But to start it how I get mature sour dough to make the bread

[@TheRegularChef]

You do have to have a sourdough starter made first. If you don't have one yet, I have a video on that as well: kzbin.info/www/bejne/o4eYiKiKprF4fZo

[@bethbilous4720]

Do you ever make sourdough in a mixer ?I know it old fashioned but really these wet doughs are not working for me.

[@TheRegularChef]

Yes you can do that, I think you might like this recipe if you prefer a lower hydration dough: kzbin.info/www/bejne/jILRZ5yYeZqLgbc. I also use a mixer to make the dough for that recipe.

[@dougdecloux6967]

OK this recipe has a hydraiton of 83% what would an additional 15g of water make it?

[@TheRegularChef]

There's a total of 740g of flour in the recipe, so with an additional 15g of water you'd end up with 625g of water total, giving you a hydration of about 84.5%. (625/740=0.845)

[@dougdecloux6967]

@@TheRegularChef I actually used the other recipe that has 510 + 30 (salt) +15 (your recommendaitons and 670g of flour so its 555/670 = 82.8%.

[@leoneb952]

I can’t for the life of me get mine to work. It just stays too floppy and soft.

[@Beatles123ful]

Why can’t you give cup measurements for those who don’t have a scale

[@TheRegularChef]

This an an advanced recipe so it's important to weigh out your ingredients in order to achieve the proper result. I'd recommend starting with my basic sourdough bread recipe if you don't have a scale (I did provide conversions there) kzbin.info/www/bejne/nn_de3-Ga5ahpLM. You can follow the timing from this recipe if you still want it to be a same-day bread

[@ImaginetMedia]

No autolyse? So much for Chad Robertson, this is the way to go from now on.

[@TheRegularChef]

Well technically I did do the autolyse in the way chad describes it (which includes the levain, water, and flour), but I just called it a resting period in this video rather than autolyse.