The EASIEST sourdough bread (that's actually good)

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Includes everything you need to know to bake your first loaf of sourdough bread!
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TABLE OF CONTENTS
0:00 - INTRODUCTION + INGREDIENTS YOU'LL NEED
0:54 - MIXING DOUGH
2:14 - ADDING SALT AND KNEADING
2:46 - BULK FERMENTATION
3:32 - SHAPING AND BENCH REST
4:47 FINAL SHAPING AND FINAL PROOF
6:05 - BAKING
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MY SOURDOUGH BAKING EQUIPMENT
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[@staceyvaas1210]

Great recipe Charlie! Thank you 😊

[@StephanieSmith-id3rg]

I just made this recipe and it turned out absolutely fantastic! The only thing I changed was that I increased the salt due to personal preference. Thanks for being such a great resource to beginning bakers like me!

[@toltecsrm]

Charlie thanx for this kneading version.. I am on it today!!

[@melissalepper5880]

Made this this weekend and it was flat without much shape but it tasted fantastic and we ate most of it that night! I think I may have over proofed it or it was too wet and it did not seem to hold any shape. I still feel it was a success as it was my second attempt ever. I will keep practicing. Thanks for your very helpful videos!!

[@qkrdnjsqls02]

This channel is underrated

[@ninaclark1142]

Thanks for the recipe, I tried it with 40g wholemeal and it worked really well 👍

[@NutsAboutCandles]

I’m glad you keep this simple. Some people make baking sourdough too scientific to the point of failure. If you get your technique right, sourdough can be very forgiving. Odd. You are the only baker I’ve ever seen that bakes seam side up.

[@dedecolwell2691]

Thanks for making it simple! The sourdough starter needs to be fed and active before making the bread, though, right?

[@rockychu9476]

Time to take the starter out of the fridge!

[@raffaeleiovine4747]

hi. if i coock my sourdough in a wood oven how do i make steam?

[@jadedblackpill5009]

nice ice cube trick and i like that cast iron pan have a link for it?

[@CookbooksonRepeat]

It's in the description box.

[@TurrettiniPizza]

Looking like a super saiyan

[@TeamRabbitco]

Hello new friend here and I love to cook same as you I'm from Philippines

[@annakelleher4891]

Can I use any starter with this recipe? I have a rye starter. Is that ok?

[@TheRegularChef]

Yes, that should work fine!

[@andreahofer4242]

i would like you recipe

[@TheRegularChef]

The recipe is on my website! theregularchef.com/recipes/the-absolute-easiest-sourdough-bread

[@bybbah]

Hi ,now I dont get is this bread overnight, so your after the salt 10hrs after final shape before baking 10hrs again .I'm lost.

[@rockychu9476]

I don't understand what your saying.

[@bybbah]

@@rockychu9476 after researching since the video ,I found out it was about the whole bulk fermentation. I could not make the difference then.but now I get it.

[@lolam.9291]

Excuse me??? Seam side down??? Seam side should face up because when the banneton is flipped over, the seam side will be facing down.

[@thefitzs]

Yeah, that threw me too.

[@nshvh]

I believe he put it seam side down in order to simplify the recipe and remove the need to score the loaf. Basically the seam acts as the scoring and your loaf will split along the seam instead. Its to remove as many stops as possible for beginners.

[@thefitzs]

​@@nshvhyes, I believe you're right