The Old Faithful - an easy sourdough recipe that produces an amazing country style loaf

The "Old Faithful" recipe produces a soft manageable dough. It sits at 78% hydration and produces a wonderfully soft crumb. The 10% addition of whole-wheat flour adds a slightly deeper flavour and softens the crumb and the crust.
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CHAPTERS
0:00 Mixing the main dough
2:12 Fermenting & stretching the dough
4:05 Shaping & proofing the dough
5:05 Baking
#sourdough

[@CulinaryExploration]

A huge hello to everyone! A viewer felt I was unclear in the way I described the hydration of the dough. So for clarity, I'll run through it. The dough is 78% hydrated, this is calculated when the flour and water in the main dough and the flour and water in the starter are taken into account. Total flour = 445.5 Total water = 347.5 347.5 / 445.5 *100 = 78% Happy baking :)

[@jimbop4499]

Looks delish...and that crumb!!

[@ashz1234]

Hi when you said firat minutes of bake is covered? Are you using a dutch oven for that?

[@CulinaryExploration]

@@ashz1234 I'm using a large lightweight pot to cover the dough but you can use a dutch oven and follow the same instructions.

[@stephaniecasper3180]

Thanks so much! You rock!❤️

[@andrewwhiriskey]

What brand and type of of Flour do you use?

[@stephen6739]

Seriously underrated content, no doubt lost in the ocean of mediocrity. Straightforward and concise instruction and thats coming from 12+ years off / on baking. This is a perfect quick refresher on getting fundamentals right. Cheers mate

[@CulinaryExploration]

Cheers Stephen, pleased you found the content useful :)

[@mickeymallette2663]

@@CulinaryExploration do you ever recommend flours? I keep a lot of 00 pizza flour, which I know is different from bread flour. What good strong white and whole wheat flours would you recommend for the USA?

[@arttheclown1163]

I just spent the last 2 hours watching people make sourdough. What you've done here is make things a hundred times more simple and everything else I've seen . Very good job. 👏

[@CulinaryExploration]

Cheers! Pleased you enjoyed the vid. Let me know how you get on if you give it a go 👍

[@arttheclown1163]

@@CulinaryExploration I've done it several times now. Worked fantastically:)

[@WritingFearlessly]

What a remarkable difference when incorporating whole wheat flour and laminations. I live in 60% humidity so I added 20g of less water. This was so perfect. Thank you!!🎉🎉

[@NabilBreda]

Yeah, for me lamination makes such a stronger dough! Love it. And while at it, its perfect for incorporating some seeds and walnuts

[@patphares6258]

“A huge thanks to YOU” for creating awesome videos with countless hours of your time to educate your followers! So appreciated…

[@Regemony]

In my opinion, the loaf in the video is the gold standard in every way. I've yet to produce a loaf as good as this but I will keep trying until I get there.

[@CulinaryExploration]

I appreciate that. I still get my failures though. Keep at it and you will get there. Things will continue to click into place along your journey. Happy baking and merry Christmas.

[@Regemony]

@@CulinaryExploration You too mate. Id just like to say thank you for your videos and your hard work. They're my primary source of bread making knowledge and I just wanted you to know I really appreciate you. Merry Christmas!

[@termitedog]

Your a life saver, This is the only receipt I use now, I live in Phoenix Arizona USA, This is the only recipe I am able to use to make great ears on my sourdough bread. You’re my go to recipe for making sourdough’s in Phoenix, however, I have a house in Northern Arizona. I have no problem making sourdough only in Phoenix I guess because of the low altitude. I’m not sure but thank you thank you so much.

[@CulinaryExploration]

You are so welcome!!! Happy baking!

[@ndpitch]

I’m impressed that you can bulk ferment right in the bowl like that without any measurements for increase in volume. It’s so hard to tell how much the dough has increased in volume in a bowl. I use clear bulking containers with volume markings on the side

[@CulinaryExploration]

It takes a bit of getting used to. I've been using these bowls for a long time and I know how the dough feels and smells. Your method works really well though.

[@rmallett100]

Thank you so much for your recipe and your excellent instructions. I moved from the United States (Atlanta, Georgia) to Mexico (San Miguel de Allende) a little over a year ago. I had tried several times to make a sourdough starter in the states with no success. A couple of weeks ago, I tried again using your instructions. Within 5 days, I had a strong, active starter!! I was amazed. My first loaves came out gorgeous and delicious thanks to you!!! I love your videos and am a big fan. I'll send pics of my first attempts. Thanks again!!

[@therenaissanceredneck8825]

Philip, I ran across one of your videos about a month ago and liked your approach on bread making. Your teaching of and explaining the process of your craft makes it easy to learn “how to make bread”. Looking forward to watching the older videos and making some wonder sourdough bread.👍

[@CulinaryExploration]

I appreciate the feedback, thank you. Great to have you following along and keep me posted on your sourdough baking, enjoy the journey :)

[@nwilliams551]

I feel so thankful to have found your channel early on in my journey. You have made this process so much less complicated. I’ve been at it for about a year now and while I’ve made a few changes to suit our tastes, I’ve mostly just continued to follow your directions. Thank you for the great work!!

[@smallgirlsailing]

This was such an informative video and helped me achieve a ear on my loaf for the first time, thank you so much for the simple yet detailed instructions!

[@CulinaryExploration]

Awesome! pleased you enjoyed the recipe!

[@rebeccasmith2152]

Yes! I just baked this recipe. I am a relative newbie at sourdough... started in earnest in August (2022) This recipe was easy to follow, I will make it a few more times to see if I can get the same rise as the video. I did not do the lamination in thirds, like is shown-I just did the stretches in the bowl. It tastes good, probably the best results I've had using whole wheat. Wish I could post a pic!

[@CulinaryExploration]

Nice one Rebecca :)

[@chrisdeangelis4616]

Just did this and it came out amazing!!! The recipe on the blog only mentioned 1 stretch and fold so that's all I did. Will incorporate 2 more next time 🤔. Baked on a cast iron pizza pan with a stainless bowl and threw an ice cube in... not bad for a 3rd try

[@CulinaryExploration]

Nice bake! I saw your IG post 👍

[@BF40JOE]

I made this yesterday, baked today. Pretty new to SD baking but I have done a DEEP DIVE, videos, books, etc. and just wasnt nailing it down. Well, used your Old Faithful recipe and I produced an absolutely picturesque batard. I ever so slightly undershot the fermentation due to not proofing on counter long enough before it hit the fridge, but nonetheless, amazing. Already making another loaf as I type. Going to tack on an hour to the counter proofing this time. Did one Old Faithful, another same recipe but with rye instead of wheat. Thanks!

[@CulinaryExploration]

Pleased it works out for you buddy

[@frankenstein4074]

Love how you keep smelling your dough and bread, I do the same. The sense of smell is so evocative.

[@belight44]

yay I finally found a recipe that made a perfect loaf. Thank you!

[@CulinaryExploration]

Pleased you enjoyed the recipe!

[@davidhunternyc1]

My favorite part of this video is at 5:55 !!! Your air bubbles are evenly distributed and circular. Simply gorgeous and is the result of your inventive stretch and fold technique on the bench. I'm trying with all my might to replicate this at home. ❤

[@CulinaryExploration]

I don't have issues with my dough sticking, but if you do, you can very lightly mist the surface with water. But don't overdo it, otherwise, the dough just slips back on itself. Hope this helps David.

[@davidhunternyc1]

@@CulinaryExploration Philip! I remember you misting your wood in the past. I was able to do this myself with excellent results last night. Instead of a cast iron bread oven, I now have a baking steel and I found the same "Home Basics" large oval roasting pan you use on Amazon. Every time I think of a question to write to you about I realize there are so many variables that my questions aren't exacting enough. I keep watching your videos for answers and I'm learning a lot. I also watch the videos from Proof Bread. He's got this one video that's 1:28:45 minutes long that is as anal retentive as your videos. I love you guys! Right now, I'm using King Arthur Organic Bread Flour, 12.7% protein. I'm making "white flour bullsh*ts" bread until I get the basics right then I will start incorporating whole grains. I also want measurements that I can keep in my head. For instance, I'm using 500 gm flour. 350 gm water. 100 gm levain. 10 gm salt. My levain is made with 100% whole grain Einkorn flour. Once I get a handle of this I will write to you with photos. Thank you, Philip! Stay awesome.

[@CulinaryExploration]

@@davidhunternyc1 I saw the pic you emailed over, amazing! You'll start experimenting with the sourdough calculator soon enough ;)

[@davidhunternyc1]

@@CulinaryExploration Yes, your sourdough calculator will be another game changer for me. I've just got to get the basics first. Repeat the same darn thing over and over and over again. Thank you, Philip!

[@angiesrecipes]

That's the perfectest perfect crumb with my favourite thin crispy crust.

[@chrisdeangelis4616]

I love that stretch lamination technique!

[@DukeGaGa]

My best oven spring was achieved with this method, gonna try it a bit more.

[@l-annfvrsa]

Watching your videos has gotten me excited again about mastering sourdough. Really enjoy your videos.

[@CulinaryExploration]

Cheers Linda, I hope you enjoy getting back into sourdough baking :)

[@markskibo5159]

I've made this 3 times, it came out great tasted really good just a little gummy crumb. Thanks for your video's they help a lot, your recipe made it much simpler.

[@mattseibert8588]

My dough is never that puffy and soft. It's always sticky, even through stretch and folds. My kitchen is about 28C-29C and 60% humidity. I've followed all your recommendations for baking in hot conditions and am down to 65% hydration and 10% levain and it's always still sticky unless I coat the fire out of it with rice flour. They usually bake up decent, but I have to use a loaf pan because my dough is essentially always unshapeable.

[@BhulisaTW]

Thank you for your brilliant and concise explanations, and in depth explanations in the web/blog links. The best channel I've seen to aid in understanding and making successful sourdough. 👍👍💪

[@CulinaryExploration]

Cheers, appreciated!!! :)

[@willa4484]

Thank you so much for your videos! I've been making bread for a few weeks now following one of your daily sourdough videos and it's been turning out amazing. I'm excited to try out this recipe!

[@CulinaryExploration]

Awesome! Let me know how you get on Alexandra :)

[@999Dane]

That's a great idea to use less starter so you can ferment longer. Definitely going to try that.

[@CulinaryExploration]

That will help you out Dane, let me know how you get on

[@999Dane]

@@CulinaryExploration I wanted to ask, what benefit do you get from lamination vs stretch and fold? Do you notice a difference in the crumb?

[@rawandshamseddine1166]

Thank you for this video, i tried the recipe and turned out to be amazing!

[@marphrph]

I’m having to learn how to adjust starter and hydration in hot/humid Oklahoma US in July! Outside temps >100F, with the kitchen close to 80F with 50+ percent humidity, have made for spectacularly flat loaves….greatly appreciate your tips and videos!

[@CulinaryExploration]

It takes a bit of tweaking Martha. Pleased you are enjoying the videos

[@superfoodsmoothies]

Great video! Such a beautiful looking loaf 🥰

[@CulinaryExploration]

Cheers Superfood smoothies

[@estonian44]

one video u asked what is the longest time some1 has had starter idle, i had starter about 3years into the fridge, just now, today fed it, and it workes tomorrow morning i shall bake. 3 years no feeding, i did feed it like 2x and it poped double size bcause of timing i re fed it at night to start making bread morning,

[@Couch_engineer]

Outstanding. Going to try it. Thanks

[@mariamspijkermanabdelkerim41]

oh Phil! I followed every step and it came.out perfect. thank you for all the tips....

[@charleneelovitz3738]

That looks delicious!! Thanks for clear explanation of your process.

[@justincase1575]

I love your recipes! Made several including one with everything bagel in it and one with everything bagel and caraway seeds to make a faux rye bread! Turned out great! Thanks!

[@DANVIIL]

Wow, you can't argue with your beautiful results. Great video!

[@CulinaryExploration]

Cheers bud!

[@cachi-7878]

It looks wonderful, Phil. Great job as always.

[@CulinaryExploration]

Cheers bud

[@user-hd6dz7dg9l]

you`re an OG. so nice

[@michaelhead2966]

This is my go to load now cheers pal!

[@danoul5881]

Bravo et merci pour la traduction dans toutes les langues c’est génial😘

[@alanhowell3646]

Lovely demonstration, well explained, well shot and edited. I’m going to try this recipe.

[@CulinaryExploration]

Cheers Alan, let me know how you get on

[@alanhowell3646]

I tried it yesterday and baked this morning. Finished product looks good but feels heavy. My dough was very wet and difficult to handle. I had to add more flour in stretching process to make it workable but It was still quite wet when it went in the banneton and stuck when turning it out. Waiting for it to cool now before cutting it open. I think I’ll need to adjust the water quantity next time.

[@CulinaryExploration]

@@alanhowell3646 yep, tweak the water, if the dough was quite wet, reduce it by 5%, keep me posted Alan

[@nobbymorph]

Another top notch video Phil, cheers buddy!

[@Israellieseveryonedies]

I really like this technique better! So simple! Breadmaking should not be a nightmare!

[@CulinaryExploration]

I quite agree! It should be fun 🤩

[@alijupiter1036]

What a recipe! So consistent! Delicious! Thank you! I would like to make multiples at once. Do I just double, triple the recipe or do I need to adjust anything? At what point in the process I should split into individual loafs?

[@jean-sebastienbaril9227]

Hello! When we mix different types of flour in a recipe, it be interesting to add the protein % content of each flour in the sourdough calculator. Thanks! 🙂

[@haikopaiko]

This is really great! Awesome loaf! Thank you!

[@CulinaryExploration]

Cheers Henrik

[@Tymon.Grochocki]

Im in a process of trying this recipe! Looks good so far! Im using local bread flour and i cant wait to see what happens with it :D

[@CulinaryExploration]

Awesome Tymon, keep us posted :)

[@shawnfoodfever]

great explanation for the process😍😍😋😋

[@AndyThornton1]

So simple ☺️ Looking forward to having a crack at this one dude 👍🏻 Also got some new knives recently and within just a couple of minutes handling them, I was made acutely aware just how blunt my old ones were 😂

[@CulinaryExploration]

That was exactly what happened to me lol - let me know how you get on with the old faithful :)

[@ladybrave425]

This is awesome.. my kitchen temperature is 29°C and I'm struggling 😩 😫 I'm going to follow this recipe. Thanks for sharing 👍 😊 ❤️🌾

[@superfoodsmoothies]

If you find your dough overproofs in the fridge overnight then next time try putting it in the freezer for half an hour before the overnight fridge proof. I found it works well.

[@jeanhicks1933]

Just recently found your channel. You are a joy to watch and I have learned so much about sour dough! Love the no discard method so I'm not overrun with discard. Would you share the dimensions of your homemade peel? I can't find anything similar here in the US so will attempt to make one. Thank you!

[@marikalemay1218]

Thank you for all your videos! I see you own 2 grain mills. Do you bake sourdough bread with fresh ground flour? It would be interesting to hear about that subject.😊

[@ttasmimcom]

Thank you for this video

[@edisoncummings7078]

Just woke up to my unexpectedly perfectly ripe starter & making my way through this recipe. Curious about the inclusion of salt pre autolyse, as i’ve heard other bakers say it affects yeast growth & gluten. Not an expert -just curious abt this choice!

[@CulinaryExploration]

I always add the salt when mixing and the dough ferments perfectly, I just don't have the time for multi-stage processes. I think my loaves turn out quite well.

[@ardeiuti]

Great sound

[@anicole5206]

Looks perfect.

[@tarachristie472]

Oh Phil, i’m feeling your pain! 😖 My finger has healed but is still somewhat numb and odd. I guess it’ll recover in it’s own time. Great video as always. I’ve started playing with adding malt powder to my flour. Only 9 or 10g but the flavour is amazing and it seems to give a really big rise. Just wondered if you’d experimented with it.

[@johnp1992]

That crumb looks spectacular!! When was the last time you didn’t have a perfect loaf??

[@AndersSvensson_norrkoping]

Great information! Great video! Cread!

[@CulinaryExploration]

Cheers Anders

[@magnustorque5528]

Superb !

[@PercyQuattro-bv6fj]

I can't wait to try this recipe. Any tips for accurately measuring rise when using a bowl of varying dimension as you do? Thanks!

[@MsPearl_]

So beautiful 💞

[@Nishiskitchenrecipe]

Fantastic

[@jjfalk]

Man... First of all, great job... You make it look so easy... I'm following your method now (but with a 70% hydration formula), but during the second lamination somehow the dough is breaking... When I wet my hands it gets too wet, when I don't the dough sticks too much... Any tips??

[@CulinaryExploration]

Cheers bud, If you aren't using high-protein bread flour then the dough may tear a little. Try to be gentle and only pull it as far as it wants to go. It does take a little getting used to.

[@tonykaykay]

Hi there, thats for the video snd recipe! But I akways got confused by ppl saying how long their bulk fermentation is…usually from 3-6 hours…but they never said what is their kitchen ambient temperature! But you do mention!! Thank you!!! My kitchen is always around 71-74F how long do you think how long it will take to complete rising from start to end? Or from after the last S&F? Also with that temperature should I wait 45-1 hr for the next set of S&F? Im always confused and I think I always messed up on that…almost always underproof. If I put in oven with light on then I get overproof plus inconsistent temp. Please let me know your thoughts please. Really need help😅🙏🏼🙏🏼🙏🏼

[@GubenaManja]

Hi Phil 😊 I have a little question. First of all congrats on the amazing recipe!! Thank you! Now if i want to bake multiple loafs at once, let’s say 2 or 3, do i just double or triple the ingredients? The levian as well ? And at what point you’d suggest to split the dough into two or three different loafs? Thank you one more time and keep up the amazing work!

[@poznx2u]

You are the best!

[@OvcharkaShepherd]

Inspirational

[@jlstrad19]

Watching your video I finally got my first sourdough loaf to turn out like it should, besides that it didn’t rise. I think i over proofed, which leads to my question. How long should I leave it in the refrigerator? Just a round number so I can adjust from there. Thanks for your instruction!

[@TriMarkC]

My sourdough after 1st proof is never this hydrated! It always seems too dry and too tight. I made a new pair of 1 lb loaves this morning, cutting the flour back by 1 full cup. Still tight & dry for both proofs, but I did get a nice rise on the 2nd proof. Just pulled them out of the oven. We’ll see. I also use enameled cast iron pots w a 2nd pot underneath for steam during pre-heat and for first half of baking.

[@markanthonyborg2468]

Hi, Thanks for the excellent, detailed and easy to follow video. Amazing teacher :) Question: Can you skip proofing in the fridge, for when you need to bake bread on the same day?

[@CulinaryExploration]

Yes, no problem!

[@jasminmas3139]

Hej friend, i watch ur all recipes but i cant make a starter as u show. I tryed with whole grains and it work but with white (all purpose) flour i can not make. What is problem? Regards

[@artycrafty9209]

What a fabulous looking dough Philip. just made one want to get dug in there! and the result! well just incredible. I must say that I almost never make a loaf with wholemeal flour in it, I like the bite it gives and the depth of flavour, I found it interesting that you thought the dough behaved a tad better with a percentage of wholemeal, I always told myself that my dough maybe was not as perfect as yours because I used wholemeal, mmmmm jury still out? By the way I love, love, love my bakers percentage scales, maths not my strong point. Also did I miss your signature tap on the mixing bowl lid🤨😆. Ramon.

[@CulinaryExploration]

LOL - Bryan just commented about the baker's percentages on the scales but I haven't used that function. I should probably give it a whirl. I really like the way the dough felt, nice and soft, a treat to shape. I'm playing around with a combination of wholewheat and rye at the mo, thats been producing a nice loaf with a DEEP colour on the crust. Did I miss the tap...?

[@artycrafty9209]

@@CulinaryExploration I have a bag of Rye sitting in my cupboard screaming to be used, so I am all ears on that! I also forgot to say I am awaiting your news regarding the lethal bread knife as they are the bane of my life, I have a draw full of blunted saw knives, I read up on how to sharpen but no success, so please Philip save me the gnawing away with a blunt old knife which happens so fast and they are not cheap! As for your signature tap on lid, I didn't see it, its kind of good luck to stop the dough gremlins😉. Ramon.

[@CulinaryExploration]

@@artycrafty9209 I'll keep you posted about the knife. So far, I am very pleased. I wont forget that tap again ;)

[@artycrafty9209]

@@CulinaryExploration 👍

[@robind.5370]

Love watching your videos. You make it seem effortless. When you do the lamination, do you spray your work surface with water first to prevent sticking??

[@colleenj225]

I think not. He works on end-cut maple. At no time does he press the dough onto the surface.

[@nickypage6574]

Great video with excellent tips. I’m baking in Thailand and not sure how to factor in humidity in an average temperature 28 degrees kitchen??? Any advice?

[@djur326]

My dough almost doesn't rise at all during the bulk ferment or the cold ferment, it rises is the oven but never has a crumb texture like yours. My starter is active and the levain does double over night but just can't get any rise during bulk ferment.

[@lukenixon1955]

Quick question, for the initial mix, I added everything exactly as per the recipe to the gram, but the dough was still very wet, should I add some flour or leave as is? Thanks and great content 🙌

[@Amanda-nq5hu]

Hi , thank u so much for your videos. Ive been learning a lot from them. I made ur old faithful loaf recipe but I found the crumb to be damp even after cutting into the loaf that I cooled overnight. I even baked it for 10min extra. Is this a hydration problem or a baking problem? Pls advise

[@elliecorda6658]

Phil thanks so much for such great videos. I am new to bread baking -my question is why does my sourdough doesn’t taste sour?

[@rainelorien]

Finally I got my "ears " after follow the way you bake :) thank you so much . My sourdough is a bit sticky in the middle should I increase the baking time or temperature ?

[@The_Blueyonder]

I'm struggling with this despite following the recipe fully. From the first mix my dough is just too sticky. It's the same as other recipes. My kitchen is 32c today which is not as warm as previously however the humidity is 75%. I'm considering adding flour.

[@ScottLeeGroup]

Hey. Relatively new baker here. Do you calculate the 1.5 hours of stretch and fold into your bulk fermentation time on this recipe? I guess what I’m asking is when you said 4-5 hours of bulk fermentation did that include the stretch and fold time as well? Been using the recipe for several weeks now and I’m trying to get this part right. I’ve over fermented most loaves and they’ve fallen flat upon baking. I under fermented last week and the bread was rather tasteless and had quite the oven spring. Just trying to get some idea of when it will be ready or how to tell when bulk fermentation is done. Btw I love the channel and the calculator is a life saver. Thank you!

[@galinibekou8227]

In all the recipes universally, bulk fermentation (BF) is the period from when the starter is incorporated in the dough, until the dough is shaped (or pre-shaped). So when Philip said "bulk fermentation took 5.5 hours", all the foldings (and rest periods) were included in this time frame and up until the moment he flipped the dough on the bench for pre-shaping. Then he left the dough in the basket for 1 hour in room temp and then put in the fridge for 18 hours. (1+18h = 19h of Final Proof). But...., that was what he did with 28 degrees C Room temp. and with his specific starter (which is different as every population of micro-organisms), so we have to look at our dough and not the clock. Only with gaining some experience with trial and error involved you will be able to get where you want (not over, not under fermented dough). Good luck.

[@stephaniecasper3180]

@@galinibekou8227 Thanks so saying that. Although I love this video I missed the part when he put the banton into the refrig - for how long. The time line looks like it goes right into the bake after 5pm. So it goes into the refrig for 18 hr cold fermentation? Of course I am at that point in my baking this loaf. Hope you see this! thanks for your help.

[@rzblue324]

Cannot wait to start making bread when my starter decides to start playing ball. 3rd attempt to get new starter going , meaning 3 separate attempts at it. Maybe I just better at cooking than baking haha

[@philipkarlssongisslow9955]

Weird question but what kind of pan are you putting on top of the dough on the oven? I want to try baking on a pizza stone too but can't find a good pan to that is big enough to cover the dough. Thanks in advance, love your videos!

[@culinarybible8347]

Hi Can I bake this bread on a stainless plate which i normally use for pizza? I will cover the bread just wondering..Ty

[@assafhalevy3283]

Thank you Phil. I tried the recipe today and the dough is very wet make it very difficult to handle some natural. What am I doing wrong? The kitchen temperature is 25°C. Im using Minetova flower (12.8 protein)

[@oliverhrubiak1209]

Hi Phil. My kitchen is currently sitting around 15-16 degrees C during the day, so expecting a much longer bulk fermentation time - perhaps 12 hours or more. Would you suggest increasing the time between the stretch and folds or increasing the number of stretch and folds so there isn’t such a long period period at the end of the bulk ferment period? Thanks for your videos. I’m learning a lot.

[@CulinaryExploration]

Hey Oliver. Yep, you can extend the periods between stretches, they certainly aren't set in stone. Experiment and see what works best for you. Let me know how you get on. ATB, Phil

[@swd2023]

How would you do this with a dutch oven combo cooker? Would you let the dutch oven sit in the oven for an hour before placing the dough in? Also, is there a reason you waited 18 hours in the fridge before baking? Thanks! I'm new to all this.

[@janetill1158]

I would like to try this, the oven temps you give, are they fan assisted?

[@CulinaryExploration]

Hey Jane, these temps are for baking without fan, top and bottom heat only.

[@magnuslehto7186]

Love your videos, has helped me a lot in my baking journey! When I do the lamination/stretching I sometimes get huge air pockets.. My guess is that i accidentally create these when folding the dough back together Any tips on how to prevent this?

[@CulinaryExploration]

Hi Magnus, the huge air pockets could be down to the dough being under proofed. When this happens you tend to get big keyholes running through the loaf. If you think it's the lamination process then just make sure you push the layer together well to expel any air. Hope this helps

[@user-xh3iw5kl4v]

Wow bro mashaallah 👏 👌 😍

[@MrCadfael2006]

I'm struggling with dough that is frequently too sticky! Any suggestions?

[@CulinaryExploration]

Reduce the hydration. Balancing the amount of liquid in the recipe is important. Different flour has different absorption capabilities. You can use the calculator linked in the video description to do this easily and quickly.

[@peterhutcheson4160]

Despite the very clear and precise instructions given this was A disaster for me, too high hydration and over long cold proofing, left me with a weak dough and consequently very little oven spring. I had previously been using the BWJ recipe and process which always gave outstanding results. . Such a shame for so much effort. I may even revert to the recipe and method taught to me at the E5 Bakery years ago, which produces a fine sourdough loaf. Conclusion for me is : "If it aint broke, don't fix it" Having said all that.... I do love the website and the variety of recipes so well explained and presented.

[@CulinaryExploration]

Hi Peter, cheers for the comments regarding the clear explanation and the website, much appreciated. Different flour will absorb different amounts of water so the hydration will often need to be tweaked which is why I suggest using a calculator to quickly adjust the hydration. BWJ has some great recipes and if you are finding success with Jack's recipe formula then stick with it. Appreciate the comment and if you would like any directions on how to fix your issues feel free to drop me an email. ATB Phil

[@user-ym9dl6xs9z]

Why after kneading, do you occasionally lift the dough from the table to the bowl, leave the dough on the table and cover with the bowl

[@Gdwmartin]

I love the fact you just get on with it, you've picked up a new subscriber. Many other video's by other KZbinr's are filled with inane chatter that I don't need. It's almost as if they get paid by the word, or perhaps paid each time they repeat certain phrases over and over.

[@dinakhairan6806]

@culinary exploration Can I plz get more details after lamination After 5.5h it will rest for another hour , then keep it in the fridge for how long?? Before I bake it

[@enaid54]

This is the sandwich loaf I want! Most videos put the dough in a cast iron pan with a lid! Would that make the outside tougher? I want a more tender outside!

[@CulinaryExploration]

The crust of the sourdough loaf can tend to be a bit chewier than bread made with commercial yeast. Have you tried to bake it in a loaf tin? Or you could try the sourdough sandwich loaf I have on this channel :)

[@enaid54]

@@CulinaryExploration Thank you for the information!

[@delfine7163]

My kitchen is about 16-17 degrees- almost hopeless getting my starter bubbly enough but simply not possible to get dough to ferment!😢

[@8nansky528]

I ADORE READING

[@adrianan7543]

Hello. I have been using your recipes and have had really good results. I would like to buy a bannetone. Which size would be good for this recipe? Thank you.