The only sourdough bread recipe you need!! Sourdough Enzo sourdough bread recipe

It’s finally here! My full sourdough bread recipe. Follow the video for the process! Here are the ingredients:
Makes 2 loaves
720g water
200g active 100% hydration sourdough starter
20g salt
850g strong white bread flour
150g einkorn or spelt flour
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[@michaelk123eh]

I’ve tried a handful of KZbin recipes and I’ve had most luck with this one BY A LANDSLIDE. Seriously, if someone’s on the fence which one to follow, this one is somehow one of the lower effort recipes while simultaneously having the best results. I’ve tried Josh Weismanns, food geek, the bread code, all to varying degrees of success but I can’t believe how much spring and flavour these loaves have with this recipe

[@sourdough_enzo]

Thank you for your kind words! :)

[@MarjorieGresham]

Hard agree! I’d been using Weissman’s (advanced) method for about a year now, and don’t get me wrong I was getting great loaves, but don’t always feel like dealing with the slap and folds and all the stretch and folds at 15 min intervals. I’ve tried the others as well and this is the easiest method that still yields incredible results. Came for the pretty scoring, stayed for the fool-proof proofing. 🥖🤘🏼 My scoring still looks like trash, though. 😅

[@michaelk123eh]

@@MarjorieGresham oh my god I hated that slappy sex noise method it was exhausting and Weissman just over complicates everything, the coil folds are a game changer, so much easier and better results. Smarter not harder!

[@michaelk123eh]

@@sourdough_enzo Thank you for sharing you’re perfect recipe!

[@helenkoutroulis8247]

I agree!

[@StacyB.77]

Thank you so much for your easy to follow and bake along with video. I love that you briefly pause between steps. I’ve just started my sourdough starter a few days ago and my husband bought me a book for beginners but I’m a visual learner and your video is great.

[@dp6307]

This is the most clear for understanding detailed recipe I’ve ever seen on KZbin. Thank you. Amen

[@emmaniki]

INSTRUCTIONS Night before, make Levain The next morning, when the Levain has peaked, mix together all ingredients until the dough is cohesive. Then place in a warm spot, around 80° F. After 40 minutes, perform a stretch and fold, and cover the dough. After 40 minutes, perform 1st coil fold, and cover. After 70 minutes, perform 2nd coil fold, and cover. After 70 more minutes, perform 3rd coil fold, and cover. Now let the dough sit in a warm area until doubled. When the dough is ready, dump it out onto the counter, divide in 2, shape into a ball by using the counter to build tension, and let the dough sit on the counter uncovered for 30 minutes. After 30 minutes, shape the dough, and place into a dusted banneton basket, let it rest for 30 more minutes on the counter. Finally, place the baskets into a bag, and place them into the fridge. The next day, preheat the oven (and Dutch oven) at 450°, take the dough out of the fridge, (freeze if you are planning on doing an intricate design) and score your loaf. Now bake for 25 minutes, then 10 minutes uncovered. Let cool. And Enjoy! *Keep in mind you can leave your dough in the fridge for up to 72 hours before baking!!* Time Stamps 10:30- Make dough 11:10- Stretch and Fold 11:50 - Coil Fold 1 1:00- Coil Fold 2 2:00- Coil Fold 3 Finish Whenever Doubled Divide/Shape/ Rest for 30 minutes Shape/Basket/Rest for 30 minutes Place In Fridge NEXT DAY: Freeze for 30/60 minutes if you're doing an intricate score Preheat oven Bake at 450° covered for 25 minutes, then uncovered for 10

[@themamma341]

Thank you SO MUCH for typing this out!🥇

[@martina1153]

Nepochybujem že chuť je úžasná. Neviem si ale dosť dobre predstaviť ako robím s jedným chlebom dva dni.

[@bethhedegaard1389]

Yes, thank you for the work you did typing this out!🙏

[@Stormstout1]

dont forget the expansion score (although I'm not sure if this happens covered or uncovered in the dutch over). I think last line should be: Bake at 450 for 7 minutes (covered?), remove from oven and slice expansion score, bake additional 25 minutes covered followed by 10 uncovered

[@MrOneJuan]

How long will it take for the dough to double in size?

[@chillpotato_169]

Thank you so so so much!! I’ve been watching your videos for a while and I’ve always wondered what the recipe behind it was! I’ll be using this recipe from now on ❤

[@user-ol5uu6yv8y]

Thanks SO much for the step by step instructions. I’ve made sourdough twice before- and both times ended up with flat loaves. My first rise took about 12 hours to double in size- only because my kitchen stays cold. I’m so proud of my loaf! ️

[@dukagardiner4280]

You made such beautiful loaves! As a novice I found the process logical but time-bound. This is hours of bread making. Your tutorial was good and I produced wheat/rye loaf that was tasty and crunchy. Thank you

[@godisgoodallthetime7622]

I CAN'T TELL YOU HOW EXCITED I AM!!!! I followed your recipe and it turned out perfect!!! Made me so happy I'm choked up!!!! Thanks so much for sharing your talent!!!!

[@suzyb.6234]

Best and most concise video yet! Love it!!! I made this today and it turned out wonderfully!

[@maja_sukara]

Awesome 👏 thank you. I guess the individual tweaking for all of us is about the type of flour and adjusting the water. Flour varies a lot from brand to brand let alone country to country. I took a break but now getting back into it. Love and appreciate your work so much. Love, Maja

[@sparkyoc6766]

Thanks, Enzo. I was starting to incorporate some of your tips into my sourdough (mix water, starter and salt before flours) and I decided to follow this recipe/ technique closely. I really like it. Easy to follow along. I used 850g 'plain white' (supermarket) flour and 150g of organic wholemeal flour. I will try to add more WH and less white as my preference. My only consistent stumble is the firmness of the pre-bake shape. If I didn't use a cast iron pot, the shape would collapse. I use the very hot crockpot method with the bread placed inside on parchment paper and a little water before lid on. Still, I'm happy with my round loaves and the taste/crunch/chew is just what I want. My family agree. Thanks again.

[@musicgrl100]

I used your recipe and technique last weekend and my loaves came out so beautiful! I was honestly astonished that I could make them so nice. I'm making more today! Thank you!

[@kathrynmoll86]

A happy and healthy starter makes a very happy dough, which in turn makes the most happiest loaf of bread! And, I think you have this science down! Thanks for sharing your recipe of the magical sourdough! 💜

[@meganhenry5795]

I just got into bread making and I just want to thank you for posting these videos. Your bread looks delish!

[@larrymorgan7248]

Thanks SO much for the step by step instructions. I’ve made sourdough twice before- and both times ended up with flat loaves. My first rise took about 12 hours to double in size- only because my kitchen stays cold. I’m so proud of my loaf! ❤️

[@kartencarter8135]

Put heating pad with dough in microwave to keep warm

[@sourdough_enzo]

wonderful - so glad to hear!

[@reaganburton5601]

This was the most helpful sourdough video I’ve watched yet! Thanks so much and God bless.

[@annbishop3169]

This recipe is absolutely incredible! I had to bulk fermenting the refrigerator for a hit because my timing was so off ! My loaves turned out delicious and incredible ❤

[@awgw10]

I just made it and it turned out amazing! The most delicious sourdough bread. I followed the recipe step by step and it turned out very good. Thank you!

[@breesechick]

I like your through descriptions of each of the steps and what the characteristics are.

[@shermanmccormick9197]

An admirer of your beautiful loaves! Thank you for sharing this recipe video! Can't wait to try it!

[@Thrillhouse150]

My dough didn’t look as firm as yours by the end of the process and I was a little worried when it went into the oven. I was absolutely amazed when it was cooked though! It was beautiful and rose perfectly in the oven. And it was my first time ever making sourdough! I will definitely be using this recipe again! I’m so pleased with myself 😂 thanks for giving such exact instructions to follow 😊

[@peggyperson9629]

This recipe!!! All i can say is WOW! made this today and the dough is absolutely beautiful!! THANKYOU MUCH MUCH!

[@sourdough_enzo]

yay! thanks for the feedback!

[@amelinka9533]

I love baking sourdough bread, I think it's the most delicious and healthy it can be! Thanks for the detailed description, especially the 7 minutes was helpful to me. I will definitely try your recipe.❤🎉

[@brenrodriguez3]

Thank you so so much! A month ago I made 2 leafs with just bread flour. My family loved it! We ate a loaf for dinner!!! Today I made a mix of bread flour and einkorn, one with all purpose and einkorn, and bagels!!!! I’m toast🤣 I’m on my first coil fold time stamp and it’s 10pm. Again, thank you so much, my whole family is anxiously awaiting❤️

[@carldacat810]

Thank you very much for this excellent recipe and easy to follow video. Now everyone thinks I'm an amazing baker! I'm just good at listening and following directions! You're amazing!

[@thefordfarm4494]

I have shared this video so many times. This is the best tutorial on how to make sourdough. Thank you so much!!

[@sourdough_enzo]

thank you for your kind words!

[@suzyb.6234]

Yay! I’ve always wanted to see your dough process prior to score!

[@Coasterdude02149]

I've never made sourdough bread before and never anything as beautiful as what you do but you've inspired me to give it a try! Thank you 😊

[@vanessabutler1000]

Love this recipe, although it has a few more steps than some others I have used, I think it is the best one so far. I have watched it at least a dozen times. Still trying to get the shaping down, I'm getting better at it. Thank you

[@user-dx6lg3sv4v]

Восхитительно! Браво мастеру!❤❤❤🥐🍞🥐

[@therese_grimsdottir]

I used this video to make my first sourdough recipe that wasn't pancakes or a sandwich loaf. It turned out so well! And I only used all purpose flour. Your instructions are so clear. Thank you! I'm still learning sourdough so I will be watching your video several more times before I do it on my own. ❤🍞 🌾 ✨

[@kristinzimmerman6415]

Did you use 1,000g of just white bread flour?

[@therese_grimsdottir]

@@kristinzimmerman6415 I unfortunately don't have a kitchen scale, and I halved the recipe to make just one loaf. I used about 3 cups of all-purpose unbleached flour and 1 1/4 of water. That's what I had on hand.

[@lyndaridings]

Followed along and made bread with this video. This is my new go to recipe and method. Made the best loaves I’ve ever made. Have shared the video with all my friends and family 😊

[@priscillatse1332]

Omg! How so very lovely! Thank u for sharing. I think I need to work on getting a strong robust starter first. Then I’m going to try your beautiful method.

[@user-hd6gq5xt2y]

Смотрю уже сотый раз! Невозможно налюбоваться!!!!!

[@raydelong8688]

Thank you for all of your videos. I’ve enjoyed them so much.

[@sandyduran9328]

Thanks so much for sharing this. I made my first loaf with your recipe and technique. It was not as taught as yours, but at the end turned out so good!

[@lukie182]

Your shorts caught my attention. I could totally watch this for asmr and sleep to the sound of your voice. Not because it's boring but it's very calming.

[@Daniel-vb9fn]

Love your video❤. I was always impressed about your scoring techniques and how good your dough keeps the strength after proofing. Now i understand how you so it. Thank you so much for sharing ❤ Can you recommend proofing baskets and covers which match to the dough weight of your recipe? I love especially the covers you are using 🤩

[@courtneydykman943]

Thank you, thank you 🙏 can’t wait to try your recipe and techniques on my next batch of sourdough

[@fahmidaughani1675]

اتنی محنت پر آپکو سلام ♥️ یہ سب بہترین تھا۔ قابلِِ تعریف۔

[@AlexandraFascetto]

Amazing! Thank you so much for sharing this.

[@romiulu]

Thank you for this video! I made the bread today and it was a big success. Not only that the process was fairly easy, the bread turn out delicious❤. Since I like to use some freshly ground flour, I used 700 g of KA Bread Flour, 150g Hard White Wheat and 150g Spelt, everything else I have followed your instructions. I will definitely be using this recipe for making more bread! Thanks again.

[@sourdough_enzo]

So glad to hear!

[@lilibethencarnacion5211]

Hello Enzo. I would like to know if you add water to the dutch oven before or after the expansion score. Thank you so much for sharing your recipe ❤

[@MistaMania48]

I started making a sourdough starter 2 days ago. This is my first attempt. Im so excited to try this out. Waiting a week to try this is going to be torture. Thank you so much for this video. Ive watched it a few times already in anticipation

[@sabrinag573]

How did it go ?

[@MistaMania48]

😢 10 days in and my starter didnt rise anymore. I kept on it...but it was a failed attempt. Trying to muster up the courage and patience to attempt again. Been making regular artisan/rustic bread though ​@@sabrinag573

[@mue646]

Thank you so much for the recipe! 😊

[@kristenk6163]

Thank you so much!! I just made sourdough for the first time & the loaves are beautiful & so yummy! My son told me it's the best thing I've ever made ❤!

[@mack56]

Wow, that's great? First time is usually close at best. I'm on my 8th loaf with mainly a over proofing problem. 🤙

[@mln7771]

I really like the melting your starter in water for gluten formation technique and how wet your dough is. The water is the real worker in gluten development rather than the kneading process. I will try the85% hydration dough today. My loaves are generally pretty fluffy but this technique will get even more gluten formation. I like your slow and clear style of video instruction.

[@Olivia--]

Hands down best sour dough video! Thank you! One lesson in my sour dough journey 😀 is do not use budget flour , pay a few extra dollars is worth it 💛🙏

[@sweetiekjo]

I agree too…she’s so good and I’ve learned a lot from her! Best!

[@sweetiekjo]

Amazing! Thank you for sharing your process ❤️

[@xiomarajohnson5115]

I love love love love this video! ¡Thank you very much dear for sharing your excellence, you are the best! 🙏❤️

[@WillyB192]

I tried the recipe and was real happy, I am a couple of months in learning.

[@etownem9]

I came up short on bread flour and whole wheat! (need to restock the pantry) I subbed some all purpose and rye flour. I'll definitely be trying this recipe again no matter the outcome with the appropriate flours. I'm preheating the oven now and very excited! My previous process did not hold up to intricate designs.

[@NakNak241]

Love this simple recipe

[@71000bh]

Impressive 😊 I also desolve my starter first and then add the salt. Some other channels wait until autolyse is done. This recipe clearly shows it’s not necessary. Bravo 👍

[@sourdough_enzo]

I used to autolyse but find that I am able to achieve good oven spring with proper dough handling after everything is mixed :)

[@leahscott6347]

Amazing recipe! I had great success with this. The only issue I had was the crust was a little soft on the outside and I didn’t get a big “ear”. I think I’ll adjust the temperatures and times but boy this is the most oven rise I’ve ever had and had no big air pockets. Thank you!

[@ednacrafts9979]

I like that your video is not very long . It is simple and to the point . Next time I will try your method. It looks so easy . 🙏🏼😊

[@CozyAteliers]

I enjoyed watching this very much, beautiful bread!! ❤❤❤

[@helenkoutroulis8247]

Perfect recipe! Thank you for sharing your beautiful work!

[@lbuccina]

I have been waiting for this for sooooo long!!! Thank you!!!!

[@sma3037]

I was looking for this after seeing your Ramadan Pideh video. Thank you! Also, those air pockets and that smushy clip were what I came for!

[@abbyhamad684]

Best sourdough recipe. Easy to follow,,thank you

[@prestonestes1388]

I bake sourdough a lot, but none come out this beautifully. I’m going to try this way when I have some time off work.

[@LisaG442]

Got my Einkorn flour yesterday and raced to my kitchen. I’m an experienced home baker who needed a challenge. High hydration dough is it. Previous attempts have resulted in less than perfect results even after extensive research. Conclusion is flour available here isn’t strong even when labeled “bread flour”. Substituting 50g of wheat gluten helps a lot and your recipe is the ONE. While I didn’t achieve the coveted “ear” I got a good oven spring and belly with open crumb. Flavour is phenomenal from the Einkorn! Thanks so much for this video ❤️

[@Janpluseds]

When you say “substituting” what do you mean?

[@LisaG442]

@@Janpluseds I subtract 50g of the bread flour from the recipe and replace with 50g of gluten flour.

[@Janpluseds]

So use 50g of wheat gluten instead of flour? I’ve been buying Gold Medal bread flour because that’s all I can find here. I’ll try that and see if it helps. I may have to order my flour online.

[@LisaG442]

@@Janpluseds I got my gluten flour on Amazon.

[@emmaniki]

@@Janpluseds I use King Arthur bread flour and it works awesome!

[@mirienchurch5605]

I loved watching your process. Your recipe is identical to the one I’ve been using, except I add the salt after a 30 min autolyse. But after seeing how well your bread turns out without this additional step, I am going to try it your way!

[@rosanag.walker6793]

I love it! It's so satisfying watching you make this beautiful sourdough 😍😋

[@geauxariel]

This was lovely! I’ve never made bread but I’m a baker and I feel so prepared

[@DMW4Crochet]

I am an experienced sourdough Baker decided to try your recipe it worked great I need to keep practicing on scoring I love the fact that you freeze for 7 minutes that was great tip. I think people need to practice making sourdough with less hydration so they get used to working with the dough I don't think I would share this with someone that hadn't baked sourdough before just my own opinion but I am loving all your videos so much thank you so much

[@sourdough_enzo]

That’s great! At around 75%, this dough is medium hydration. I usually stick to 70-75% hydration.

[@christycardoza761]

Do you add in Einkorn or Spelt flour and which brands do you prefer?

[@leonieh7214]

@@sourdough_enzo​​⁠ in your Video I do understand that you don’t freeze it 7 min, but that you freeze it around 30 min while the oven (incl Dutch oven) preheats. Then you put it for 7 min into the Dutch oven before doing the final expansion cuts. Is my understanding correct or is it correct what @DMW4Crochet is saying (7 min of freezing…)? I’m just confused cause you didn’t correct that in case it’s wrong. Thanks for letting me know what is the correct way to do it

[@malihakahn3765]

I can’t wait to try your recipe! Immediately subscribed to your channel because your content is amazing and the way you teach is so soothing ❤

[@brendabee]

Your video is somehow...so relaxing to me! Haha so thanks for that! My dough is resting from my 4th stretch and fold, so far, working beautifully. This will be my 7th loaf of sourdough bread in 3.5 weeks, King Arthur flours' recipe has been the last 6 loaves, learning about how autolyse of flour and water, actually lessen the stickiness 🤔 However, yours I'm doing EXACTLY as you've done and I love the feel of the dough! I'll let you know how it all turns out. Thank you

[@mariv6312]

Wow it looks so good! I will apply your technique to my 50/50 sourdough recipe, in special proofing technique.❤

[@joaocarloscostaneto647]

Hello, Greetings from Portugal. Your work and the art of breadmaking are impressive and captivating. I think you were born to work with and handle flour. Thank you very much for your video. All the happiness in the world.

[@futuredave2]

This looks amazing. Really beautifully done vid. Thx! I have to try this now!

[@user-gd9rr2yw9o]

Thank You so much 🙏❤️ the recipe is perfect

[@qfason5836]

I’m gonna try tomorrow your breads always look perfect

[@user-ip8yp1gx9l]

Finished this recipe today. Turned out perfect. This was my first try with your technique and very easy to follow. My first 4 tries with other techniques not so good. Thanks for the great video!! Jeff

[@taniab14]

Can I ask how long it took for your dough to double in size after the third folding?

[@sourdough_enzo]

@@taniab14 This really depends on ambient room temperature and how active your starter was when you put in into the mixture! For me, at 19C, dough doubling can take 5+ hours - That is why I didn't provide a specific time as it will be different for everyone!

[@taniab14]

@@sourdough_enzo thank you! I asked the question before I started it and was trying to figure out the schedule for the day. I have since made your recipe twice and both times it turned out perfectly. Thanks for a great video. 🫶

[@Clh-hj5ro]

Qué maravilla, eso es pan casero y además hecho con Muchísimo cariño, y lo demás son imitaciones!! 👍👌😃💖💖

[@SlaveKnightGael]

Wow that turned out incredible. You are amazing.

[@penelopelavender248]

Beautiful fluffy goodness❤

[@Hassan-sd7ck]

such a soothing voice. Ill try this sourdough😍

[@user-in9eu9je5t]

Wow! I was waiting so long thank you so much!

[@suzannemoyers6620]

Very thorough directions. Your cinematography is superb and very easy to follow. The 2-stage scoring process is something I have not yet seen until now. Thanks so much for the recipe listing directly below. I am bookmarking this page. Will be looking for more if there are more...

[@user-kq8wz4jg7p]

Can’t wait to try!!! Thanks for sharing

[@eleanorbardsley1953]

The bread is time consuming but the results are well worth it. My baked enamelled pots were a little small for the size of the bread loaf but still came out great.

[@SharonWadsworthSmithart]

Wow, I am looking forward to trying this method So different than the way I have been doing my loaves.

[@amkelly52]

Trying it this weekend! Ty for the info

[@arakseesamuel226]

Thank you so much ❤️ keep up the good work 👏

[@robbarresi9791]

I have been playing with sourdough for the past 6 years, and recently fallen into a rut (probably overproofing the dough) of baking loaves that just don't show great oven spring. They taste great, but are a bit too dense. Your process and video presentation is one of the absolute best I have seen! I look forward to using your method!

[@janabertolaia5450]

Please come back and give your feedback 😊

[@bulgarian_user]

Please, give a feedback after you do it.

[@robbarresi9791]

@@janabertolaia5450 I was planning to use this recipe over the weekend, but life got in the way. I'll get to it this weekend.

[@robbarresi9791]

@@janabertolaia5450 OK, so I woke up early Saturday morning, planning to make this great bread. My levain looked weak. So...I took 30 g of the levain and made a new levain. MUCH better, but it consumed several hours of Saturday. I went through the steps, including coil folds (never done coil folds before, so I had to have my wife hold the bowl as Iifted the dough out to fold it over). Some large bubbled formed, as shown in this video. I did the coil folds every 90 minutes, then a pre-shape and shape. After that, into the refrigerator for the next 18 hours. Baked at 475F, got decent (not superb) oven spring. Loaves baked beautifully. Overall, great color and crust appearance (I was hoping for a "silkier" look to the surface). The crumb is a mixture of open and tight, so I honestly think I underproofed (probably because I had to redo the levain, and that made me play with the dough into the late night. I likely got impatient, and didn't give enough bulk rise time. Now, that said...the bread is delicious and the family loves the consistency! I just want to make the perfect loaf! I will try this recipe again, and be more aware of the proofing time. I think this particular recipe is a true winner! Best to all that are making wonderful fermented breads for their families!

[@janabertolaia5450]

@@robbarresi9791 thank you so much for the reply!!! I'll definitely try it 😉

[@MariaJoseGuzman-qg2un]

I've been waiting so long for this! 😍😍😍😍😍

[@poochyface1]

Good day, I was very Impressed with how easy you made your bread and how beautiful it looked once cooked. I made you recipe this morning and since I only had regular all purpose flour that's what I used. Well to my shocking surprise I had to much flour and not enough water ended up using 1000 gr of water and of course feel like a real failure. I thought it was going to be easy. Lol The results of the bread was good. It was moist, the next time I will use less water .

[@sojourner1122]

Thank you for the great and easy instructions. I live in an RV and my oven is small so there is no room for a Dutch oven. I tried but just won’t fit. So this morning I’m baking one loaf on parchment paper on a pizza tray in the middle of the oven. Guess I’m going to find out what happens. My other loaf is in my freezer for 30 mins in order to try a decorative score. Hope the bread turns out. Was up til 11 last night making the dough ready.

[@ameliahecker4230]

You are brilliant!

[@susieg6984]

Finally an amazing helpful video! This was so easy to follow. Thank you! Oh & the end with the freezing tip is $$$🥰

[@esperanza9805]

Gracias por la receta. Sé que aunque uno tenga todos los ingredientes e instrucciones exactas, si no tiene ése don, ése arte suyo, no saldrá igual. Son panes hermosos y seguro muy sabrosos. Gracias 👋🏻😁

[@hidajeteismajli7405]

Si e zuri farën e bukës

[@hidajeteismajli7405]

E tëilustruarit përmbi bukë si e bëri e kam fjalen për dekorim

[@louise-andreerene8977]

This bread looks Amazing!!!! Witch strong Flour do you use ? I can’t wait to try and taste this bread 🥰 thank you so muchr😊

[@HometoSoulBakingCo]

Awesome! I will have to try this sometime! Love your sourdough videos.☺️

[@heatherdavidson8801]

Such a beautiful score & loaf.

[@rupinderjhuti4070]

I made your way, it turn out really good well pleased with look n taste. Thanks for sharing the recipe.

[@user-ub3ys4tq5e]

I love this recipe - I do it every week and every time the results are incredible. Thank you! I want to experiment with adding fillings - do you have any tips for at which point in the process should I add them?

[@DSS712]

May I ask how you get your designs to pop so much? I've tried using both wheat flour and rice flour before scoring, yet most of the flour ends up fading or being absorbed by the end of the bake, leaving both the scored and unscored parts the same color. Any tips would be greatly appreciated! You have been such an inspiration throughout my breadmaking journey!

[@Momshelper47]

I'm following your directions to a "T," but since the dough is still extensively stretchy after the 3rd coil fold, I'm letting it rest 30 more min and will do one more coil fold before proofing until doubled. Is the right thing to do, or should I have just proceeded with proofing to further the gluten development? I'm LOVING how airy and jiggly the dough is, but also how quickly it is getting stronger and more voluminous between CF's! It has a delightfully different texture than by simply using S&F's! This is my 1st time using coil folds, and you've won me over on this technique! I'm surprised you don't mention dough temp when proofing. Even though our kitchen ambient temp is 72 degrees, the dough temp has maintained 78-80 degrees! Can't wait for the final product! Thank you for posting your sourdough recipe! Excellent video, btw!

[@maftunamaston]

My favorite ❤❤❤ thank you so much