The LAST Sourdough Bread Recipe You Ever Need

[@the_bread_code]

You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: thbrco.io/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!

[@MattHarmony]

Thank you for the book, I have been following you for a while and watched many of your videos, I find them entertaining and informative. I do have a question, in your short written instructions to this video you mention to Autolyse the dough but in the book that I downloaded you said that you do not Autolyse that you Fermentolysis instead. Can you help me with this.

[@mmfine718]

Gluten tag! Du bist urkomisch! Bravo, sir, bravo. Now I am forced, due to my utmost respect, to purchase your tome. 🤣

[@LeanOnCarbs]

Thank you so much for all your highly informative (and funny) content, and thank you for the book

[@ruckus2439]

Two breads into sourdough baking and would call them both a flop. Then I find the most amazingly charismatic german on KZbin and third bread is all of a sudden perfect!:D Thank you so much! - such a great teacher.

[@the_bread_code]

Awww. Thanks a bunch! It was you making them, not me.

[@theunknownatheist3815]

Careful, next thing you’ll want to do is invade Poland. Just kidding, he as actually Austrian. 😂

[@EnJ8816]

This truly is the best video on sourdough. I'm an amateur home baker in a hot and humid tropical country, and no matter what recipe I follow my dough turns into a sour sticky mess sticking to everything and I'm scraping the heck out of every dish and finger and countertop that I was just going to give up. UNTIL. THIS. VIDEO. My dough today was silky, stretchy, didn't tear, miraculously didn't stick to my fingers, and came out in one lovely lump from the dish. I was so happy and actually wasn't even surprised because you explained every step and factor so well that I knew how to work with it (while caring for my baby, sending my toddler to school, naptime, activity time, feeding time, outdoor time and bedtime) and my dough IS. STILL. BEAUTIFUL. WOW. I'm so happy and so grateful. You are the sweetest geekiest baker and the world is a better place because of you. 🌈💖

[@the_bread_code]

Wow. Thank you for the kind words. That's truly appreciated. Thank you 🙏🏻. Please contact me with questions at any time. Thanks again.

[@EnJ8816]

@@the_bread_code thanks for your reply! 😊 Actually yes I did have 2 questions, pardon me if I missed them in the video because I went through it a few times but couldn't find the instructions: 1. If I have proofed it in the fridge, how long do I need to freeze it for? 2. How long do I need to bake it covered in my French oven pot before removing the lid? Thank you!

[@barbaraselinger6130]

Heeelp, eeeeeh, entschuldigen Sie mich: HIIILFEEE, ich bin es schon wieder, Ihr Schweizer Fan : bin ich schon so alt, blind und dumm, oder haben Sie vielleicht WIRKLICH niemals in Ihrem tollen Video erwähnt, WIE LANGE ich dieses Superbrot TOTAL zu backen habe ?? Bitte, bitte, beantworten Sie mir auch DIESE Frage !? Voller Dankbarkeit UND Vorfreude: Babs Selinger 😅👋

[@QuinlanShanley]

Using the dough extraction as a gauge of the fermentation period is brilliant. It's the single best tip I've found to produce very consistent results.

[@snwiley76]

I'm SO glad I tried this recipe. FINALLY, after years of inconsistent results with various recipes, this one really works, every time. I've made it each week for the last four weeks and each time, the bread comes out picture perfect with excellent oven spring and a beautiful "ear". The crumb is open and the taste is excellent. Hendrik, I can not thank you enough!

[@anuragparcha4483]

Hey, I cant seem to get the ear no matter what I do, what is the single most important thing that you did to get an ear?

[@GeneralSulla]

I trained as a chemist my first three years in college. I appreciate numbers and procedure as it makes precision and predictable yields in the lab. My oven setup is just like yours. Found an old stone tabletop lying around the garage. Now I have a stone to bake on. Ingenious if I say so myself! Sourdough experiment coming this Saturday. Blessings Brother!

[@YUNJI3]

From an engineer to another engineer, your spreadsheet has instantly improved my mood today. I feel better now.

[@deepdive1220]

I second that

[@the_bread_code]

Moin YunJi. Thanks a bunch that means a lot. It is not the perfect spreadsheet, for sure. It is just rough timings :-).

[@wotnotz]

@@the_bread_code Have you shared a link to the table somewhere?

[@blaah52]

Where is the link to the spreadsheet?

[@wotnotz]

@@blaah52 docs.google.com/spreadsheets/d/18jeeaXbu61j7D2d1bIynj8eJUp5qrXpq-oq-HjkBZj8/edit#gid=0

[@niemandschuldet]

Mal ehrlich: Man kann schauen, wo man will, geile Rezepte gibt es überall. Aber niemand erklärt das so ausführlich, nachvollziehbar, sympathisch und humorvoll, wie DU. Super! Ich bin von Deinem Kanal und Deinen Backergebnissen begeistert. Weiter so!!! Liebe Grüße aus Zypern!! Let's be honest: you can look wherever you want, there are great recipes everywhere. But nobody explains it in such detail, understandably, sympathetically and humorously as YOU. Excellent! I love your channel and your baking results. Keep it up!!! Greetings from Cyprus!!

[@the_bread_code]

Thank you very much. This really means a lot!

[@pauldoyle1864]

The best advice I've read... "it is not the recipe you are mastering, but the understanding of the fermentation".... & when you think about it that's the key to it all

[@the_bread_code]

What an amazing comment and so true!

[@atsey64]

This tutorial is the best guide for beginners, you make it so simple. I have tried other recipes and techniques but your method is so simple and straightforward and easy to follow. So far I have made four loaves and every time they have turned out great. You explain every single step very slowly and simply. Kudos to you!

[@eo2149]

Only when you have tried and failed can you appreciate all the attention to detail this video provides. Danke shön! Dankie!!

[@LiyaVasileva]

I can not express enough how grateful I am for helping me bake the best bread! I have tried so many recipes and watched dozens of videos and thought I won’t be able to ever make it as in the videos. But you advice in this and your other videos helped me tremendously. I managed to get a great crust and the taste is exactly what I was looking for. Thank you and keep up the good work you are doing for us!!!

[@Alphonselle]

One of the best sourdough bread guide out there. I've baked through at least my own weight in flour and I keep coming back here to keep myself grounded. Thank you!

[@anakrstic4988]

OMG you Germans are so precise, so accurate.... I just love the way you explain everything into details. Thank you! You are the best. :)

[@the_bread_code]

Moin Ana Krstic, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

[@angellohector]

I need a German girlfriend

[@the_bread_code]

@@angellohector 🤣

[@B-S-K]

Wo sie recht hat, hat sie recht!! ;-)

[@panibodo]

;-). But it seems to be a good idea to be precise when baking bread. I´ve been baking bread for about two months now and started with sourdough right away. Believe me- there are not many mistakes i did not make so far. Thx for this great video. Everyone published is a great help.

[@tanyaerskine7657]

I have a starter that my mom got from an Oregon State historian back in 1985. The historian had it from her family, who brought it with them by covered wagon from the East Coast, all the way to Oregon Territory, so this starter is probably nearly 150 years old. I thought my mom didn't have it any longer, so when I recently asked her if she still had it, and she did, we were both skeptical that it still worked. She took it out of the fridge and thought it was dead, but I told her to leave it out on the counter and wait. Sure enough, it still works. It took me two months of feeding it once or twice a day to bring it back to life, and now one of my greatest joys is popping the lid and smelling that amazing fragrance. But the recipe I tried left me disappointed until I watched your video. I followed your instructions to the letter until I realized I needed a banneton (I had never heard of one until now!), so I did what any resourceful female diesel mechanic who also happens to love messing about in her kitchen would do -- I made a banneton out of cardboard and lined it with a dishtowel! It worked like a charm until I went to tip the dough out onto my scorching hot baking sheet. The dishtowel wasn't secured to anything, and it obstructed my view, and when I pulled my "cardbanneton" away, my beautiful dough that I had painstakingly formed and strengthened and stretched was laying in sweet repose on the baking sheet, center stage, UPSIDE DOWN. In the amount of time it took for a squeak of dismay to escape my lips, I realized flipping the dough over would be more damaging than leaving it be, so I shrugged, scored the underside which was now on top, and "sent it". For being a "mistake loaf", it came out of the oven looking absolutely beautiful. I am currently waiting 2 hours before I dare cut it open, which is cruel because it smells heavenly, but wait I will, and I can't wait to try the process again with the new banneton kit I ordered online. The only thing better than baking bread is sharing it with friends, and I have well and truly caught the baking bug. Thank you for all the excellent information and instruction. I'm looking forward to becoming the baker I've always wanted to be but never knew how. Again, thanks!

[@sandydameron2688]

Thanks for sharing your method. Just baked a loaf following your method and turned out wonderful. Fantastic oven spring. For me took 8+ hours before doubling because my house was cool and dough was only 69F. After shaping, put in refrigerator overnight, baked this morning, turned out GREAT! Your explanations of what to watch for and how to methods were very useful. Thanks again!

[@Wiggiwan]

Thank you.. I've watched this video 10 times! Of all the the sourdough sites available, you are my favorite!

[@the_bread_code]

Moin and Gluten Tag John, you are most welcome! Feel free to reach out with more questions! Happy baking.

[@loj74]

This is the best video on sourdough bread making, I've seen. Thank you, thank you, thank you. I'm forever a true fan.

[@the_bread_code]

Moin Lori. Awesome. You are most welcome. Your words made my day. Cheers.

[@DJLimao]

another day done then, as I make mine her words, 7 months later :) thanks

[@chrishalliday748]

You rule! Thanks for doing the endless experiments for us! This is why you’re a great teacher !

[@the_bread_code]

Thank you very much. That truly means a lot!

[@chrishalliday748]

:)

[@chefe2152]

I'm sooo happy I find your channel,im originally from Portland and I live and work in Canada,im chef,and like every Polish person, I love bread,and as every chef I love food and its science!! Ghana you very much

[@dia9491]

I agree about the rye flour. I’ve found over the years after growing many starters that rye has the best flavor. I’ve also noticed that people who don’t like rye bread don’t dislike the rye flour starter. My husband hates rye bread (sacrilege!) but he loves the bread made with a rye flour starter. So to anyone here afraid of rye flour, don’t be! It’s yum!

[@keiraademovic7392]

Also studies have shown rye flour is the best so definitely use rye

[@SparkyOne549]

I asked him that question just now and see your or comment. My husband hates rye also. So, your saying that the flavor of rye in the starter doesn’t permeate in the bread?

[@dia9491]

@@SparkyOne549 yes. He says he cannot taste the rye in the starter. I’ve even used rye flour up to a quarter in the recipe and he cannot tell. I like the rye starter because I feel like it’s a stronger starter, or that’s what happens for me. I live in a very humid climate so I need a strong starter that I don’t have to feed 3 times a day. Lol

[@SparkyOne549]

@@dia9491 Nice! Thanks. My guy is the same. I also need to use rye in my starter because of a cooler muggy climate, and my starter is sluggish. I use 50/50 white with whole wheat and it still struggles.

[@imanh9193]

I use ray flowrer for my starter to do do sour pizza dough and its so yummy

[@bananachu]

Easily the best tutorial I've tried as well as the best sourdough I've ever made! Thanks Bread Code!

[@the_bread_code]

Thank you very much. Cheers!

[@aldalification]

Hi, i'm a passionate bread experimentalist :) You are great ! I watched a lot of videos and attended online classes until now but you have a special way of presenting the process so that i watched your videos from start to finish with joy. Thank you a lot !

[@the_bread_code]

Moin and Gluten Tag Dan Alexa, you are most welcome! That means a lot. Feel free to reach out with more questions at any time! Happy baking.

[@aldalification]

@@the_bread_code Sie haben klar ein Fan. Was fur mich interesant ist ist das Sie fur mein Hertz sprechen. Ich muss auch ales verstehen bevor ich es mache :) und experimentiere auch gerne. Ich habe auch ein dafur gebasteltes Ofen. Von Grund ab, nach 2,500 jahre alte Plane. :) Mein deusch ist nicht si gut.

[@the_bread_code]

@@aldalification danke! Dein Deutsch ist ja aber fast besser als meins!

[@MrJoeandJenn]

I just want to take a second to thank you, I have been trying to make sourdough bread right since the pandemic started. Your videos are so helpful that I finally got it right it looks amazing. Thank you so much

[@the_bread_code]

Thanks Joe. That means a lot. Happy baking!

[@brendanewton6298]

I just want to take a second to thank you, I have been trying to make sourdough bread for quite a while but never get it right until see your videos and it was really helpful as you explained way better than so many other videos I been watching! “THANK YOU” so so much!❤️❤️❤️

[@the_bread_code]

​@@brendanewton6298 Thanks Brenda. You are most welcome!

[@hasibegill569]

I have been trying to make sourdough bread, and watch lots of videos, but I have to say yours is the best!!!!!!........ I love way you teach, I love telling everything step-by-step. And it is very good entertainment to listen to you .Thank you ever so much doing this videos🙏🙏🙏

[@suzanneshaffer8293]

Thank you so much! Veilen Dank!!! We have gone from flat horrible bread to consistently beautiful and delicious bread every time - loaves I am proud to share with friends and family. I vey much appreciate your explaining what's happening in each step - I have learned a lot and we are grateful! Will buy some merch to say a big thank you, too!

[@the_bread_code]

Sounds great! My pleasure Suzanne!

[@kathleenmcclure-wight6377]

I've made dozens of loaves of sourdough bread since the pandemic started, but this recipe made the most beautiful loaf ever. I just took it out of the oven and haven't tasted it yet, but it looks perfect. Thank you for the recipe and the video. The only instruction that wasn't listed in the recipe or the video is the starting temperature when the oven is preheating, but I could see that it was set higher than the baking temperature so I preheated at 260 celsius. Thanks again.

[@MultiEd34]

I think this is the best of your videos--and the other ones have been excellent. As a scientist I love your engineering background. Knowing why things work is so helpful. Love the freezer hack and the oven hack that you have presented in earlier videos. This video is just so detailed and complete--it really is all you need to start baking bread. Thanks for all your hard work. Danke.

[@the_bread_code]

Moin Ed. You are most welcome. Glad you liked the video. It is a little long and overwhelming for some hehe. I also added some chapters just so people can skip in advance. Feel free to reach out with questions at any time. Happy baking!

[@sourist96]

I've made 3 breads with this recipe to make sure, that my bread wasn't so good just by accident. And yup, the 4th is right now in the oven. ;) Thank you!

[@katharinaprotomanni7297]

I failed many times trying other recipes but THIS time with a throughly describtion of process (and also tips on how to find out best hydration for specific flour!!) I was able to make a bread that WAS NOT a FRISBEE! Your videos provide a wealth of information and additional tips that are so helpful for beginners! Now I'm soo excited to refine my bread with this recipe! Thank you!

[@MarySanchez-qk3hp]

Frisbee... LOL! We feel your pain!

[@pauek]

Thanks

[@easilystartled2203]

This is an absolute WEALTH of information, thank you! I've been struggling with my starter acidity and with getting enough rise in the bulk rise stage and your videos have truly helped to improve my loaves. Many, many thanks to you and your channel. Happy baking!

[@the_bread_code]

You are so welcome! Happy baking to you too and may the gluten be with you.

[@alexandraison6429]

He has talked about the starter acidity but Im not sure I understand. When he says to feed the starter 1:5:5, is that so our starter doesn’t eat up the food too fast? Like we make our bread BEFORE our starter falls back down (And has that fermentation smell)? I’ve watched lots of his vido3s but not sure I one hundred percent I understand starter acidity 🙏🏼

[@jimhenry4508]

@@alexandraison6429 Yes, I think you have the right idea Alexandra. You have yeast and bacteria in your starter. Both are eating the flour. The yeast produces carbon dioxide gas and makes bubbles. The bacteria produces acid, vinegar at room temperature. We feed the starter with 5 times it weight in flour so that there is not too much acid (vinegar) when we have enough yeast to add to the dough. Hendrik has given the clearest explanation about managing the fermentation of starters and sourdoughs I have ever seen. I am not there yet but I think that understanding how you are balancing the growth of yeast and bacteria to get good aeration from the yeast and good flavor from the bacteria without letting the bacteria go too far and ruin the aeration is the key to making a great loaf of bread. You have to do this by watching your starter and your sourdough. It helps to know what you are watching for.

[@quentinlee2358]

I've baked a lot of sourdough over the past year lol but following this method gave me the best result so far. The 1-5-5 portion for sourdough does go a bit slower than 1-1-1, but the bread was more tasty. Thanks for the knowledge!

[@henrylove3302]

What a really friendly and encouraging video this is. The Why is what takes this explanation and demonstration to the high level of a master craftsman passing in skill and knowledge learning. Well done and thank you.

[@the_bread_code]

Thank you very much 🙏🏻

[@deadwood1887]

The best success I've had yet, is following your videos. Thanks Hendrik. You have made me understand what makes a good sourdough baker.

[@milosnovotny4361]

Moin Herr Gluteningenieur. Today I made my best bread since I have started with your methods and ratios two months ago. My previous breads never reached such level of oven spring as I saw in your videos, so I started to think the crucial thing will be the flour. And it really is. Manitoba Oro 14 percent of protein by Caputo is realy top, even if I used it mixed wih wholegrain rye and wholegrain wheat, the oven spring is like from another world, it made my Gluten Tag indeed. Vielen Dank für Ihre Videos!

[@the_bread_code]

Thank you very much for the nice words. That truly means a lot. Glad it turned out the way you wanted.

[@sharonn9991]

Really appreciate your detailed instructions and explanations! Also the fact that you mention how different temperatures affect fermentation (folks in the tropics often get left out!). Pls keep the videos coming! Appreciate your German humour too :)

[@the_bread_code]

Moin Sharon. Thanks a bunch for the nice words. Which humour? We Germans have no humour 🤣

[@FloDsu]

This is pretty much the same process I ended up using after hours of research and many, many wasted hours and loafs I was tossing. Wish this had been out earlier!!! This is the only instructional video and recipe needed! Just pay attention to what he says at 5:22 about the acidity of the starter. If you have any suspicion that might be the case, e.g. it is *super* sticky after fermentation, and doesn’t hold the shape when shape it. To heal your starter, you really want to feed your starter with a high ratio, if you only feed it once a day. Up to 1 to 10 to 10 for a 24 hour feed (5g starter, 50g, 50g) even, and repeat that for a few days!

[@the_bread_code]

Moin Flo. 100%, thanks for pointing that out. Yes, you are right. This is where many people do a mistake.

[@dr.nigsopmcchortlefag9544]

I think this is my problem. I guess I'll spend a few days fixing my starter.

[@christopherfernandes4401]

This is one of the best videos on making sourdough bread.

[@the_bread_code]

Thanks so much 😊

[@lisawilliams1696]

Even following these instructions EXACTLY, bread was very flat with little rise. A friend said she kneads in stand mixer 5 minutes prior to bulk fermentation, which I tried. Worked perfectly!!! I never seem to manage to fit fermentation and baking into same day, but your trick of putting in fridge works fabulously. I even had to wait 48 hrs one time, and it still ended up great. Thank you for doing all the hard work!! The fermentation table is super helpful!

[@the_bread_code]

Oh noes. Maybe you need to tweak your sourdough starter a little bit and make it more active: kzbin.info/www/bejne/r4rOhaV9fbOKaNk. Try to not go for doubling in size in bulk, maybe around 50% to begin with.

[@carolcheung876]

You are an extraordinary, detailed oriented presenter. Thank you so, so much for sharing with your viewers.

[@abr8562]

I have been watching lots of videos on how to bake sourdough bread and this one is BY FAR the best! Like you say, knowing WHY is so important. I’ve always felt the same way about everything because if you don’t you’re only copying and then it’s down to luck if you get a good result! I’m preparing a dry starter and can’t wait to bake according to your instructions. ( and no need to apologise for the ze German English, being Norwegian I learned both languages in school and you’re doing great 😊 ) … and who knew a German could have a great sense of humour as well 😉

[@lesleeg9481]

Best tutorial I've seen on sourdough bread making yet. I just made my first loaf using your recipe and it actually looks as good as yours. Thanks SO much for posting it. I love baking sourdough (normally use a different method) and now I have two great techniques I can use. I could not believe the oven spring on this dough. It took almost 7 hours for bulk fermentation but the proofing was done in 2 hours and after some technical difficulties due to a faulty ceramic baking dish and the smoke alarm, it went into the oven and did just great. Beautiful! Can't wait till it cools so I can taste it.

[@the_bread_code]

Thanks Leslee. Truly appreciated!

[@mrshonestopinion]

Thank you a million times. I was soooooo nervous about doing my first sourdough bread but I followed along exactly as you described and produced an amazing bread that everyone said looked like magazine pics. Lol. You made it easy to follow and fun, in spite of my jitters. Onto my second bread now. :-)

[@DonB57]

I just tried this recipe yesterday and it was the best bread I have made as a new baker. Taste was fantastic, great oven spring and nice fluffy crumb. Thank you!!

[@bobheider3518]

I’ve been baking sourdough for over a year, but never got the oven spring or color that I wanted. Good but not great bread. Followed the advice of several other KZbin channels, but never accomplished what I was trying for. Yesterday I found this video, and though I had just made 2 so-so loaves earlier in the week, decided to give this recipe a try. What a difference! I can’t believe how much better this recipe is - my bake today was easily my best ever: incredible oven spring and better color than ever before! Thanks for this wonderful video! Gluten Tag!

[@mariaprawdzinska8650]

Come on, you're such a good teacher. Can't thank you enough for that. Greetings from Poland, another rye disneyland.

[@the_bread_code]

Cze Maria. Thank you very much! Appreciated.

[@audrianaschroeder9505]

This video was so helpful, I've watched countless videos, made tons of loaves of sourdough bread, over the last 10 years. But if I had watched this one first, I would have never needed to watch another one, and saved myself from so much trouble, and so many mediocre loaves! Thank you! Also, if you use a permanent marker instead of a rubber band it's easier and washes right off of glass :)

[@the_bread_code]

Moin Audriana. Thank you for the nice words. Truly appreciated. Also great idea on the permanent marker :-)

[@RobertBardwell]

Great lessons so far. And the Expo Dry Erase markers are great on glass jars, wipes right off with your fingers...

[@zanuda5274]

I've tried both and prefer rubber band.

[@Austin8thGenTexan]

Your comment greatly encouraged me, because I plan a massive sourdough baking experiment once I get moved back to my hometown for retirement. Am prediabetic, and using sourdough has helped me maintain lower A1C numbers. 👍

[@jonathanjg]

Really enjoying the music in the middle of the video. Was also nice to see that a wonderful bread can be made at 65% hydration.

[@the_bread_code]

Moin Jonathan. Thanks a lot! Love reading all your comments, truly means a lot!

[@klaf4590]

Thank you for the detailed instruction. Mine comes out much better now. I just love the texture of the dough. I see how you could get addicted baking sourdough bread.

[@theo_jean]

Just made my first sourdough loaf using this video and it came out so beautifully!!! Thank you so much for making these videos. This by far has been THE BEST informative video that I’ve come across!!

[@gioltek]

You seem like a really genuinely nice person, great videos and keep it up, you're doing a wonderful job!

[@the_bread_code]

Ciao Giovanni, Grazie. Well we Germans aren't that nice 🤣. I am trying 🤣

[@gioltek]

Ahahah you're doing great man, I've been binge watching your videos since yesterday, great content

[@cherylfrancisconi8245]

I’m a new sourdough baker, have had some good results though not consistent. But I spent this weekend with your videos and figured out my problem. I think my starter was too acidic which no one else has mentioned. I fixed that and recalculated the water based on my flour protein and I had perfect results, my first ear! Gorgeous loaf with great crumb. Thank you so much! Your videos are so thorough and helpful. And you have a great sense of humor too!

[@the_bread_code]

Moin and Gluten Tag Cheryl Francisconi, you are most welcome! Feel free to reach out with more questions! Happy baking.

[@RC_0669]

This is exciting to hear. I'm having similar troubles. Plan to work on this recipe tomorrow to see if I can fix my troubles.

[@Silvanya]

I've watched a lot of sourdough videos lately in preparation for making my own starter and beginning my breadmaking journey and I have to say that you have included information that is either lacking or explained in much less detail in other videos and tutorials that I've seen! Thank you for your thorough explanation of everything and for your spreadsheet information! :)

[@the_bread_code]

Gluten Tag Kentigerna. Thanks a lot for the nice words. If you ever have questions regarding sourdough baking please feel free to reach out.

[@Silvanya]

@@the_bread_code Thank you very much, I will keep that in mind!

[@carynmartin6053]

I totally agree!

[@allisonfalin8854]

FINALLY got this right. My times were a bit off due to humidity and temperatures, but the end result was a PERFECT loaf. Thank you so much for taking the time on these videos. It was a game changer indeed!

[@priscillamoore6252]

Fantastic ! You're such a great teacher, thank you for sharing all this precious knowledge! I can't wait to put it into action! May the gluten be with you! 😂😊❤🍞🥐🥖🥨🥯

[@lisaeck4002]

Thanks so much! I finally have rise in my bread!! Kneady Woman Baking

[@the_bread_code]

Awesome! You are most welcome. Cheers!

[@hellwoman]

Thank you so much for this video! I've been a home bread baker for months now but I still couldn't get the results I wanted. I had so many questions, and you answered them all! I've just spent an hour watching your video and made 5 full pages of notes haha! Now I understand what mistakes I've been making all this time and I'm definitely going to give this recipe a try. Thank you so much! Great content! Greetings from Poland! :)

[@mjm7207]

Thank to you I finally managed to bake a great looking bread loaf - I am really proud of myself :). It not only looks really well, but also tastes fantastic!. I would never do this If I wouldn’t follow your instructions. You’re a great teacher 🙏🏻.

[@the_bread_code]

Thank you. Glad it worked out 🙏🏻

[@mikeshore886]

Thanks so much. I've been baking S. D. B. for 2 years now (every month or 2 or 3). I picked up a new hint yesterday and made my best loaves today.

[@ktyty1244]

From Brazil(caipirinha country): tried and came out so beautiful and tasty ! Your instructions are better than the course I'm in, thanks so much !

[@the_bread_code]

My pleasure 😊

[@Artzenflowers]

I so enjoy your processes I’ve been making sourdough for several years now but with inconsistent results, it’s so helpful to hear your tips to understand what I need to pay more attention too. Thank you!

[@the_bread_code]

Moin Nancy. Thanks for the nice words. You are most welcome. Cheers!

[@karminaburton2007]

How thank you so much I’ve been buying my bread from the bakery in Newport Beach call right and they share their starter with me but I took a taste of the starter and he’s very interested in it has a little soreness and has a little bit of a great feeling to it the color is also very beautiful nothing like my starter so I was hoping that maybe you can share a little bit of why the starter is a different

[@karminaburton2007]

I was thinking that they may’s soak the greens after they grind them because the texture salsa difference little grainy with a little tiny pieces of kind of a whole wheat like if they grind grind the weeds and then they so cute and they use it as part of the stock is that possible

[@laurum1318]

For people in the US, King Arthur organic bread flour takes 350g of water per 500g of flour 😊👍

[@MichaelRei99]

It can take more.

[@josephmercurio909]

Thank you. I would post a a picture if I could. This is the loaf I have been trying to make for the last couple of years. Thank you.

[@the_bread_code]

Awesome. That's amazing. Glad I was able to explain it. Happy baking 🎉

[@bumblebeem5719]

You are a very good teacher, I didn't fall asleep. I heard of the baker's percentages, with your explanation now I know it by heart. Thank you very much, you made sourdough bread baking so much easier. I have a very small oven and max temperature 230C. Today I am going to experiment with: preheat my Vermicular pot (no lid) and pizza stone, score the dough on this hot pizza stone, then cover it with the V pot and bake, remove V pot after 20 mins. I think this should seal the steam inside, not having to by a special flat top dutch oven for easy scoring. Hope this works, too many pots and pans already.

[@the_bread_code]

Hope it works out. You are most welcome!

[@yamarr1981]

THE youtube film I have been waiting for for years, answering almost all my issues with sourdough, thanks so much!

[@janeybei]

Made my second sourdough finally i can do a coil fold and my bread looked a whole lot better than the first 😊 thank you for all the tips on understanding sourdough!

[@the_bread_code]

Moin Jane. Awesome. That truly means a lot. Also glad you had a great loaf. That keeps me motivated 😎

[@LizVanSavage]

I just fed my starter and I’m going to give this a go today. I’m hoping I get a good oven spring in my ceramic cloche. 🤞 thank you for an awesome tutorial!

[@the_bread_code]

Moin Liz. Awesome! How did it turn out? Also - you are most welcome. Happy baking!

[@LizVanSavage]

@thebreadcode I used high protein flour so I increased the hydration. It’s very hot and humid where I live and my dough was bubbly and rising really fast. Even in the freezer it kept rising! As a result, my loaf spread out a bit in the oven The crumb was beautiful though and everyone in my family loved it. I’m trying another one today 🤞

[@billw366]

I just pulled the water out of the oven and the loaf looks amazing. Thank you for all your attention to detail, it has made all the difference between this and other previous attempts. One thing I did to make it slightly easier: I cut one piece each of cardboard and parchment paper, both about the size of my baking stone. When the banneton came out of the freezer I turned it out onto the paper which was on top of the cardboard. After scoring it was simple to slide the loaf and paper onto the hot stone which was still in the oven, eliminating the step of moving the hot stone in and out of the oven.

[@the_bread_code]

Moin Lawrence. You are most welcome. Yes that will also work. I am just a fan of no parchment paper hehe.

[@thammaming]

Hi, I just made my very first sourdough using your protocol, and it worked perfectly! Thanks a million!

[@eatplantslove8657]

One of the best explanations on the internet. You really make it simple to understand. You blog is a wonderful resource as well.

[@kenanshobbies9970]

Gluten tag. So, I have watch this video again and again in preparation for my baking event. I took note of the fermentation time per the table you reference. My starter is almost perfect so things are coming together nicely, but I have a question: How much time do you allow your dough to rest in between the coil folds? This is something you neglected to mention in the video. Despite that, I truly enjoy your videos; as a fellow (Electrical) engineer, I appreciate the science and "engineering" in your process, and most of all I love ze-German humor. Keep doing what you're doing. Thank you.

[@the_bread_code]

Moin Kenan. Thanks for the comment and excellent question. Awesome! I would wait until the dough flattened out, then do the coil fold. 1 hour typically for the first, then another 3 hours the 2nd and sometimes last :-). Awesome. You are most welcome. I feel the "why" is super important. It helps to adapt in new situations. Regarding German humor, I am not sure if this exists 🤣

[@mishmime]

@@the_bread_code Hi I was watching my fermentation probe and forgot that I should have been coil folding while I was waiting... It has been already 5 hours and my probe has not doubled. Meanwhile, I only just now did my first coil fold. Uh oh... I hope it will be okay! I see lots of air bubbles in the dough though and it feels wet but not too sticky. I hope it will be okay...

[@the_bread_code]

​@@mishmime nothing to worry. Coil foldings are optional, they are not essential!

[@brookeiacone4135]

I've been baking for a year or two and adamantly learning all of the science behind bread using books and online resources. This is truly the most straight forward and helpful video I've ever come across for making the perfect sourdough loaf. It combines a lot of the knowledge I've learned though expensive books and also new stuff I never knew. My loaf came out amazing!!!! I like that it is a smaller loaf so I can experiment more frequently, and unlike most book recipes, doesn't call for two loaves which I will waste. Can you do a video on playing with the level of sourness?!

[@the_bread_code]

Moin Brooke. Sorry for responding so late. Thanks a lot for the really nice words, truly appreciated. You can increase sourness a lot, but then you need to opt for a loaf pan to bake it. I do this a lot for my discard starter bread. I like it quite a lot :-).

[@imogenpelham8010]

I just wanted to say thank you so much for this - after nearly 9 months of baking sourdough with mixed results (generally OK but a little flat), I used this method today and it is probably my most beautiful loaf so far, and first time on a new method. I did find it quite a bit stickier than yours and that it flattened quite quickly, but I know some things I can improve on - will take the starter out earlier, will be more strict about the ratio when feeding the starter (I always do 1:1 flour & water but with the starter itself it's a bit more guesswork) and also my starter is on white flour so I need to change his diet I think... hopefully the ratio in particular will make sure the hydration/consistency of my starter is more like yours, so it might not end up so sticky. And I'll practice!

[@the_bread_code]

Moin Imogen Pelham, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

[@imogenpelham8010]

@@the_bread_code Hello! I'm back with a question. Last time I used this, I corrected everything I hadn't done from before (starter was out for a couple of days before aking - fed daily, at right ratios, with rye). But that dough started *super* sticky and was almost impossible to handle. Coil folds were super hard as it was sticking to the bottom of the box, etc. I kept a good eye on my probe - it's possible it might have gone slightly over, but given it was really hard to handle beforehand too, do you have any tips as to what I might have done wrong in the first stages?

[@timra22]

@@imogenpelham8010 Hi Imo! May I guess at a few things to look at: are you using the same types of flour as in the video? Some flours are "thirstier" than others so soak up the water faster - this process can also by slower depending on the temperature of the dough mix. My favourite tip for baking is wait longer - if you're not sure, wait. (this flies in the face of the over ferment advice above, but generally works really well for me, as I am in a cold spot so i often adjustmy times accordingly). If you find/found something else works please let me know, just learning myself.

[@imogenpelham8010]

@@timra22 Thank you so much, Tim! Last week I tried The Bread Code "no knead sourdough" (though I did include some coil folds...). The instructions there are to autolyse overnight, and it made a huge difference. Having seen that, I now feel like all prior autolyses have not autolysed properly/long enough! And then conversely I'm pretty sure I've been overfermenting - again, in the same video, Hendrik advises the amount of increase you're looking for depending on your flour's protein content. I'm in a place now where my breads have a nice bit of rise but I'm just short of that nice extra height. Any other things you've found help (or hinder) please share!

[@mi-kyeongyang7294]

The best ever instruction for sour dough bread making so accurate and every step I can follow easily !

[@the_bread_code]

Thanks so much 😊

[@tlowe837]

I was getting along with sourdough but was looking for tips to further me along. Came across you and tried your recipe and method. I may not have the scoring exactly right but WOW! It’s the biggest loaf I’ve ever put out! 10” across and almost 5” tall. I sort of came to stiff starter after someone’s suggested it shouldn’t pour. I fixed the 3 starters I had going trying to get one good one. Now I’m overloaded, had to freeze and dehydrate a lot cause I’m not throwing out eikhorn flour. Anyway I’m thrilled! Thanks for the help.

[@smpatel2]

Thank you for the invaluable information. Where can we get a copy of the table for the sourdough starter percentage/temperature/fermentation. Thanks in advance

[@the_bread_code]

Hi smpatel2, For sure. The link is: table.the-bread-code.io/. You can download the file as an excel sheet there and then modify it on your own :-)

[@acebaker3623]

@@the_bread_code Gluten Tag! Are those times all in hours? Danke!

[@sfuentea]

@@the_bread_code awesome!! thank you so much

[@the_bread_code]

@@acebaker3623 Hi Ace. Those are in hours. So 6.5 would be 6 hours and 30 minutes :-)

[@smpatel2]

@@the_bread_code Thank you for the invaluable information you continue to share

[@judywardd]

...Hi!...just to add to my previous comment, would you consider making a video of a fabulous German wholegrain sourdough loaf? I'm sure that many out there would appreciate it !! Thank-you in advance! :)

[@the_bread_code]

Moin Judy! Of course :-). I have one for "Mischbrot", mix of whole wheat plus rye: kzbin.info/www/bejne/pKTcm4mXariGh6s. And Schwarzbrot - black bread: kzbin.info/www/bejne/mXnafXWpbriFmpY. Feel free to reach out with more questions. Happy baking!

[@wolmannn]

I rewatch your vidéos like if they were episodes of a tv show 😂 and every time, even if i know it already, i am like « lets see how this dough will turn out?? » 😄😄😄 thank you from France !

[@the_bread_code]

Bonjour Marthe. Haha, thanks a lot. I also added some chapters so that you can skip ahead to the areas that interest you the most :-). Feel free to send questions my way. Also - make sure to watch my upcoming video, it will feature something inspired by France!

[@saranebeling6375]

Haha, binge watching Bread Code!

[@saintimnot]

I have not got any success with any recipe for 14 months till I found this one ... I have been making beautiful sourdough bread every single week for 4 weeks now ... Just wanna say thank you.

[@aamakonepalieasyfood761]

A very dedicated teacher when it comes to teaching baking bread. Taught very sincerely without hiding any tips and tricks. Thank you so much for being so patient while demonstrating the procedure. 👏👌🙏😊. God bless you.

[@didemcoskun5516]

Thank you The bread code! I’ve just encountered your videos yesterday morning. And since then I’ve been seeing several of them, couple of times, day and night 😂 cause I’ve decided to make the bread according to your recipe. But in every video led me another to learn so many new things and tricks :) anyway, I wanted to thank you for your enlightening videos and I also have a question about waiting time in the fridge. Last night I’ve waited 6,5 hours for the fermentation of the dough. But here in Nederland the temperature of the rooms are very low you know. Around 20 degrees Celsius. So I did the finger test. The dough was not ready to put into the fridge. But it was around 11 pm and I had no more energy to wait for its right time. And I put it into fridge. In this case, I mean while the dough is in the fridge, is there an approximate hours or a certain sign that I could use to understand if the dough is ready to bake or not?

[@didemcoskun5516]

a question about waiting time in the fridge. Last night I’ve waited 6,5 hours for the fermentation of the dough. But here in Nederland the temperature of the rooms are very low. Around 20 degrees Celsius. So I did the finger test. The dough was not ready to put into the fridge. But it was around 11 pm and I had no more energy to wait for its right time. And I put it into fridge anyway. In this case, I mean while the dough is in the fridge, is there an approximate hours or a certain sign that I could use to understand if the dough is ready to bake or not?

[@the_bread_code]

Thank you very much for the nice words. Truly appreciated! In general complete fridge based proofing takes around 24 hours for me. So that's a quite long period. With 30-60 minutes in advance it can be shortened to 12-20 hours. Regardless - it should work out very well! Thanks again!

[@ruthharris5147]

I'm a little confused on this. I like to do an overnight in the fridge to make it more sour, and to be able to bake it earlier in the day. My BF is going on 8 hours and the aliquot jar is growing, but not doubled yet. So yes, my starter obviously wasn't active enough (I did an overnight 1-2-2) plus my house is 68 F (70 if I put my dough near the oven). I didn't fully understand what you've said above about "with 30-60 minutes in advance". Does that mean keep at room temp 30-60 min after I've shaped and put in my banneton? Then put in the fridge? Or do I wait until it is fully proofed? I've read that some recommend only partial room temp proof so there's some energy left for oven spring, or that the fridge won't proof much if it's less than 39F. (Mines 38, but I also read that it still proofs some while it's cooling down from being at room temp. Ugh! Thus my confusion! Any help would be much appreciated. I'm new to your videos and the 2 I've watched so far are great. Thank you!

[@tarabilbao7612]

Happy New Year! Thank you so much for this video, I watch it every time I bake my bread. I have used this method and it is giving me consistent rise and crust texture in my loaves. I do use a different recipe, but your methodology along with the 1:5:5 recommendation has made all the difference in my bakes. Thank you for imparting your wisdom and the science of sourdough. I love your humor and delivery - Sending warm tidings to you from Long Beach, CA

[@the_bread_code]

Sounds great and glad my tips were able to help :-)

[@annavu2250]

Thank you for such an informative and thorough video 😁I also loved the dough spanking 😂

[@the_bread_code]

😂 my pleasure

[@annavu2250]

@@the_bread_code been using your recipe and technique the last couple bakes and as a beginner to sourdough, it helped me gain a lot of confidence and I went and got some proper bread making tools like a banneton and a lame :) thank you for making learning how to make sourdough accessible to the home baker who was mainly inspired to try because of the pandemic. I’m hooked now :) off to work on loaf 11 :))

[@laura-ann.0726]

I'm going to try this today. My starter is ready, and I have all the other materials except rye flour. This will be my first-ever attempt at baking bread for myself. Thanks for the excellent video.

[@coachmelaniemaxwell]

Thank you SO much for this tutorial and all of the experimentation and testing you’ve done. I used to bake sourdough years ago but it was just so frustrating (overly sour, flat, or gummy loaves) that it didn’t feel worth it to keep trying. I began a new starter about two weeks ago and several days ago started feeding it differently- the way you teach, and it finally came to life. I love the trick of removing a bit of dough to watch for doubling. Trying to eyeball doubling is where 90% of my past errors have come from. I created theeee most beautiful, jiggly dough thanks to this recipe and technique. When it came to shaping, I thought I remembered what was done in the video. But I had forgotten to flour my surface and the dough stuck. I ruined a lot of the gorgeous structure I had created over an entire day of coil folding. I was devastated to say the least and quite made at myself. I just floured the surface and reshaped 3 times with 15 min breaks in between, then popped it in a towel lined bowl and put it in the fridge and told my kids and husband to pray for my loaf LOL. Well, in the morning I placed it in my Dutch oven and hoped for the best. The moment of truth was opening the lid partway through baking. And I was so surprised and happy I almost cried. My loaf had survived my awful shaping and shockingly had lovely oven spring, just with a crack on the surface of the crust due to poor surface tension from the shaping. I 100% credit the good results to your recipe and technique! Even doing ‘everything right’ with other recipes in the past, I didn’t get even close to a beautiful loaf like this. I also made sourdough discard chocolate chip scones this morning when feeling my starter, and my 6 year old said she wanted more of my bread instead of the scones that she was enjoying a moment before- it’s that good! Can’t thank you enough.

[@ToastedSynapseGaming]

Your spreadsheet is awesome. I wanted to ask about the Fridge interaction though. I also noticed a 10 times decrease in fermentation (e.g. If the recipe says 2-3 hrs, that equals 20-30 hrs in the fridge, so most likely 24 will be fine). BUT: Here's the question: You said you place it in the fridge for proofing already in a banetonne, but can you also do it for the step before that? The Bulk Rise (fermentation) and does the fermentation resume without damaging the bread? The reason I ask is because I want to start my bread in the afternoon. Autolyse, add starter, strengthen, fold for 2-3 hrs and by then It's already time for bed. No time to let it rise. So place in fridge and take out the next day for an extra 3 hrs of rising + banetonne proofing?

[@the_bread_code]

Moin Toasted. You are most welcome. Yes, you can definitely do that. I'd recommend you to just use less starter, maybe 5%. Your bread should be ready then the morning next day :-). Then you can proof at room temperature until you pass the finger poke test, or place it in the fridge for another 24 hours. I try to not move the dough in and out of the fridge as it then always takes quite a of time to warm things up again. However, you could also ferment your dough for a week in the fridge, that would work too.

[@ToastedSynapseGaming]

@@the_bread_code I've also been watching your Overnight Live video (missed it back then). People were having trouble with their Starter growing to double from a 1:5:5 feeding. And then I looked at the table. Doesn't it also work to calculate the Starter? I mean a 1:5:5 ratio is basically like adding 20% Starter to your dough. So you just read the yellow Bulk Fermentation time for 20% and see that it takes 5hrs at 21.1 Celcius. Could the table be used in this way? What is your experience with Starter times before it is ready?

[@the_bread_code]

@@ToastedSynapseGaming Moin. Excellent question. Yes, but this table always has to be taken with a grain of salt. It's made for a 75% hydration dough. Sourdough typically has 100%.I'd recommend you just mark the jar and wait until you see your starter doubled :-). The safest and easiest way to know when it's ready. Cheers.

[@Cee.cee.t]

Hi, isn't the hydration level in the written recipe incorrect? It doesn't account for the flour and water in the starter. 65% of 500g of flour (AP + WW) weight is 325g, but 65% of the TOTAL FLOUR weight (400g AP flour + 100g whole wheat flour + 50g of rye in starter = 550g) is 357.5g. Therefore, the correct hydration level should be 68.18% (325g water + 50g water from starter/550g of total flour x 100)? Just needed to clarify this, as it got a bit confusing.

[@the_bread_code]

Moin Chiara. Excellent question. Yes, you are right. However most bakers disregard the hydration of the sourdough starter. Their recipes already support it out of the box. This makes the math a little easier. But to be 100% scientific, you are definitely correct. Cheers.

[@Wiggiwan]

I wondered the same thing... Hahahha... not a big deal now.

[@tburbank1]

I’m waiting - love this channel as it’s helped me so much!

[@the_bread_code]

Moin Fotomom. You are most welcome. Hope you enjoy the video. As always, feel free to reach out with more questions. Happy baking!

[@jgtutors]

Best explanation ever. Thank you for sharing your knowledge in English - yours is perfect by the way!

[@JuanPabloCook]

I am too happy, and grateful that I landed to your channel and this particular video. I have been trying to make sourdough bread since 35 days. I tried 10 recipes, saw dozens of videos. I also bought a mixer to do it. And the results were terrible. I never made the fermentation to work. I did it today with your simple but long recipe and everything works like a charm. Thank you a lot!!!! I am also a software engineer, so I loved your explanations with data and nerd info haha

[@Litegenius]

Love the "why" in your videos. Question . . . how long from removing from fridge should it be put in the oven? Immediately?

[@CVHLTT]

Hi! I have seen other videos where people take the bread out of the freezer and score it and bake it right away. I have already done it directly from freezer to the oven and it worked fine.

[@Litegenius]

@@CVHLTT Thanks

[@the_bread_code]

You are most welcome! I agree, it helps becoming a better baker when you understand why you should do a certain step. Happy baking.

[@karenvillarica]

would you have the procedure in a document or printed anywhere? i have the qty's of the flour, water, salt & levain.

[@the_bread_code]

Moin Karen. No Sorry. Not yet. I took a note!

[@tracey278]

Would love to have a flow chart with this bake and my favourite poolish bake 😍 hint hint 😂🙏🏽🙏🏽

[@the_bread_code]

I made one for the no-knead recipe :-). I do it pretty much the same way, except that I do some kneading for this recipe.

[@tracey278]

@@the_bread_code thank you I found it and have it all written down for further reference 👍

[@kerryh3918]

Why have I only just now found your videos…..it would’ve saved me a load of confusion. Great explanations of the entire process & I’m a little bit more confident that I can now make a loaf as long as I follow this. Thank you so much from this new subscriber & hopeful sourdough bread maker.

[@coupleofcookscooking7090]

FINALLY!!! I have been making sourdough loaves for almost 3 years, and never…NEVER…have I ever…EVER…achieved the perfect crust and crumb with an actual ear! Until now! My breads always turn out delicious, but with no oven spring. They are always flat. 😢 So, thank you, thank you, thank you Henrick for this video! It has changed my sourdough baking forever. I understand now that I was either over-hydrating my dough, or not building enough strength in my dough, or over proofing my dough…or all three! Again, thanks to you I have the perfect formula. My first try using this recipe yielded a gorgeous loaf with an actual photo-worthy ear and a beautiful airy open crumb. Wish I could share a picture with you! 🥰🙏❤

[@robynstauffer7668]

I have a Meile steam oven so what temp do you recommend and how long for steam and how long for without the steam?

[@the_bread_code]

Moin Robyn, 💸💸💸💸💸💸💸💸💸. Hahahaha. 25 minutes with steam, 20 minutes without the steam. Although the last 20 minutes depend on how dark you like the bread to be. I'd go for 230°C. Cheers.

[@morrisjansen5732]

🙏great comment

[@TheChateaudur]

Gluten tag! I also live in Germany, and I'm wondering what exact flour type and brand you use for your "bread flour" and "all-purpose"? Thanks for the videos :) !

[@the_bread_code]

Moin! Hope all is good in ze Germany. I made a small tutorial here on German flour: blog.the-bread-code.io/tutorial/2020/08/20/sourdough-flour-in-germany.html. Hope it helps. Cheers.

[@jerseyjoan]

It's just perfect every time 😍

[@the_bread_code]

Moin XE Cutioner, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

[@laraguest3923]

You are the best instructor ever, thank you soooo much, it is very inspiring and helpful, Lara