The Ultimate Beginner Sourdough Bread Guide (Step By Step)

This straightforward beginner sourdough bread recipe results in a loaf with incredible flavor thanks to whole wheat flour and rye flour added to the mix. In this video, I'll walk you through every step of the bread-making process, from creating your pre-ferment (levain) to baking the dough in the oven.
Happy baking!
🍞 FULL RECIPE:
www.theperfectloaf.com/beginn...
🫙 EQUIPMENT
Reusable bowl covers (affiliate):
amzn.to/2taFVyW
Lodge 3.2-quart combo cooker for baking bread (affiliate):
amzn.to/2FIXDMp
My favorite silicone bowl scraper (affiliate):
amzn.to/3fD9P34
My favorite instant-read thermometer (affiliate):
www.theperfectloaf.com/thermapen
All my favorite baking tools for this bread:
www.theperfectloaf.com/my-bak...
LEVAIN INGREDIENTS:
● 38g whole wheat flour
● 38g white flour (bread flour)
● 76g water
● 38g ripe sourdough starter (100% hydration)
AUTOLYSE INGREDIENTS:
114g whole wheat flour
773g white flour (bread flour)
51g whole rye flour
603g water
MAIN DOUGH INGREDIENTS:
● 50g reserved water
● 18g fine sea salt
● 190g ripe levain
🎥 CHAPTERS
00:00 Intro
00:53 Ingredients
02:24 Baking schedule
03:44 Step 1. Levain
04:16 Step 2. Autolyse
05:37 Step 3: Mix
08:18 Step 4: Bulk fermentation
09:12 Step 4a: Stretch and fold 1
09:51 Step 4b: Stretch and fold 2
10:15 Step 4c: Stretch and fold 3
10:38 Step 5: Divide & preshape
12:26 Step 6: Shape
14:12 Step 7: Proof
14:31 Step 8: Bake
16:48 Outro
#baking #sourdough #bread #theperfectloaf

[@theperfectloaf]

After you make this, ready to tackle a bread with a super open interior? This one's for you: kzbin.info/www/bejne/mJW8gYukgK13aMU

[@douglasortiz2693]

Saludos cordiales desde Venezuela ❤❤❤❤ tratando de aprender hacer pan !!!

[@naath141]

I am not a person which in any form is gifted with talent for baking or handling dough. But guess what, my first loaf of bread ever turned out super super well! Look good, texture is good and flavour is nice sour and complex. I am excited! Many thanks for the detailed and calm step by step guidance :)

[@theperfectloaf]

You're very welcome. Glad to hear it turned out well. And we can ALL do it!

[@SarcastSempervirens]

I've been using this recipe for years now and it never failed me. One of the key features I like is that it's easy to integrate into your everyday life, it doesn't require 12 types of folding and 8 hours of different stages, you simply fold a few times, shape it and you're good to go. I like rye breads so I use 70% white Manitoba flour, 20% wholewheat and 10% rye with 80% hidration. Wholewheat gives it that savory flavor, rye give it a kick and some pleasant sourness and the Manitoba has a high protein content and produced insane gluten. So even thought there's 30% of other flours in there the dough is still incredibly stretchy, the crumb isn't all giant holes but if you just follow the recipe it makes for an even fermentation and you end up with a nicely proportioned crumb you see in the video, that's also even and great for spreading butter. The crust is amazing.

[@theperfectloaf]

Thanks so much for all the feedback! You're right, even crumb is the best-and the crust is just fantastic with this bread, especially if you get some rye in there. Happy baking!

[@Linda60ism]

Maurizio is my favored bread baker! So knowledgeable, right on point, very polite. He answers my every question, explains everything despite his busy schedule. I learned so much from him. Thank you, Maurizio. Linda .

[@theperfectloaf]

Gosh, thank you so much, Linda!

[@Reinolds_Recipes]

So nice! Love your content 😊

[@aaronram1294]

FYI love the book and the site. Thank you

[@JETLFC]

Fantastic, really enjoyed video. Helping me alot in my sourdough journey. Keep up great work.

[@theperfectloaf]

Thank you, Joshua! Have fun 🙂

[@DesertMoonBathNBody]

Love that you are producing videos now. Very useful. I’ve been making this recipe for several years now and seeing the video I am able to pick up pointers. Thank you.

[@theperfectloaf]

You're very welcome and thanks for following along for such a long while!

[@PauloCordeiro]

I've made 4 loafs following this recipe and they have been bang on. Really great oven spring. The structure was amazing

[@theperfectloaf]

So awesome to hear this, Paulo! Thx so much for the comments and enjoy 🙂

[@thisispierre]

Received some starter and this recipe as a gift and I've been baking ever since. We haven't bought bread from a store in like 6 months!

[@theperfectloaf]

Wonderful!

[@SONBON1]

Great video I bought your book on preorder a while back and I love it

[@theperfectloaf]

So happy to hear that, thank you x2!

[@szepcicerke]

Üdvözletem küldöm. Nagyon jó, hogy Rád találtam. Csodálatos a munkád és a magyarázat. Ez a keverési arányt fogom követni a lisztnél. Eddig féltem a rozstól, hogy besűríti a tésztát. Örülök, hogy láttam nálad a jó példát. Nagyon tanulságos a videód. Köszönöm, és sok sikert kívánok .

[@theperfectloaf]

Nagyon szépen köszönöm!

[@SusanR-rv7yw]

It took 3 weeks for me to make a usable starter and learning so much. Thank you so much for the video and I'm looking forward to trying this recipe!

[@theperfectloaf]

Glad it was helpful!

[@lynettestrickland1688]

So very helpful! The schedule is where I get confused…you explained it very well❤️

[@theperfectloaf]

Awesome! Thank you!

[@etbrand]

Thanks!

[@rummyg.5421]

Thank you so much for the wonderful recipe , it's 100 % success , it looks so amazing and I bet it's very delicious too. Thank you for sharing.

[@theperfectloaf]

So glad to hear it worked out well for ya!

[@LukeXlll]

This recipe was the third that I tried after two failures and it turned out great! I'm so happy that I found a recipe that works well for me.

[@theperfectloaf]

I'm so glad my recipe and process worked for ya!

[@confidentwreck]

Just bought the spiral-bound version of book. Props, my friend! Not only are your recipes clear, your writing style is entertaining and educational. Some cookbooks are too optimistic about recipes - “everything works out great!” - but you are excellent about guiding users along the sourdough journey and focusing on the process instead of the end result. You manage to be both philosophical and practical at the same time. Five stars!

[@theperfectloaf]

Gosh. Thank you so much! You made my week. Means a great deal to hear that-happy baking!

[@alainmarec3394]

Hi Maurizio, I baked my first "Simple Sourdough" this week end (between a Pizza party and Pao de Queijo) and it came out really good. All the tips from your book and your video really helped me. Talk to you soon. Alain

[@theperfectloaf]

hey there, Alain! Fantastic, sounds like you're on a good run and happy all my material has helped you! Enjoy 🙂

[@ronaldfousek1079]

Thank You. Very nice.

[@theperfectloaf]

Most welcome

[@douglasortiz2693]

Excelente pan !!! Saludos cordiales desde Venezuela! Felicitaciones...

[@theperfectloaf]

Gracias!

[@douglasortiz2693]

Tengo que traducir la receta, para hacela... Dios mediante!!! Saludos cordiales desde Venezuela.

[@maddidyck9538]

Thank you so much!

[@theperfectloaf]

You're welcome!

[@cheapsuitblues]

Like a lot of people I started sourdough baking during the pandemic. I watched a ton of videos and started baking loaves with Sarah Owen's excellent video on Dear Test kitchen and Kristen Dennis' also great video Full Proof Baking Basic Open Crumb. I also watched a lot of your early videos and want to thank you for so many great recipes. After de-hydrating my starter and not baking for over a year I decided to try again for the perfect loaf and found this video which I believe is the best beginner's guide and teaches a lot of things I learned from several of the many excellent bakers on KZbin. Thanks!

[@theperfectloaf]

Thanks so much, glad you're finding all I do here helpful! Making bread at home is such a joy, happy to help others find the same 🙂 Happy baking!

[@jennyb4115]

Thank you for the video. I have your book as well but I wasn’t quite getting it. The two together are perfect. After many fails following others recipes and videos I finally have consistent success. Everyone makes it looks so easy so I couldn’t figure out what I was doing wrong. A couple of tweaks with your help and now we’re cooking!

[@theperfectloaf]

Wonderful! So glad all of this is helping you Jenny :)

[@rowdygirl726]

I got your book & I'm slowly reading & trying to absorb it all. Tried the 50/50 recipe yesterday & baked this morning. 😊😊😊best ear yet and my crumb looks good! My loaves usually taste good but my fermentation has been "off". Thanks for your knowledge & videos. Very helpful! Your gentle tone makes all the difference. ❤

[@theperfectloaf]

Wonderful! So glad to hear I could help. That 50/50 is still one of my all-time favs :)

[@kevinegger9646]

I'm so glad I saw your vidio. I'm new at making sourdough but have made really good bread. I just love the flavor of the bread. I had bought some rye flour and had intended to make some as I really love it. This bread is unbelievably soft inside. Not like the white sourdough I had been making. This is now my weekly bread! Thanks so much for sharing the recipe. I mixed mine in the stand mixer, I'm lazy. Haha

[@theperfectloaf]

No problem at all using your stand mixer! Have fun with it, it's easy and delicious bread 🙂

[@TheDeco6]

Hi Maurizio! I just made your simple sourdough recipe yesterday and tagged you on IG. I’ve actually been following you and making your recipes for some time! You are my absolute favorite. Flawless recipes.

[@theperfectloaf]

Ahh so glad to hear that. I'll check IG here in a bit. Thank you for the kid words and happy baking!

[@user-vd8io3us1e]

Hey man thankyou soo much I baked a amazing loaf outof your recipe as my first attempt 🤝🤝

[@theperfectloaf]

My pleasure 😊 So glad it worked out well for you!

[@bbquman7233]

I’ve been using your recipes successfully for almost a year. Thank you. Still trying to find that sweet spot when the starter & levain are optimal readiness.

[@theperfectloaf]

So awesome to hear that! Yea, that's always a challenge. Over time I've kind of built up a second sense for spotting that. Each bake is a chance to dial that in!

[@Becks316]

Just made this recipe and the loaves look great! 1:29

[@theperfectloaf]

So glad to hear that! Enjoy 🙂

[@jon1268]

Excited to try this! My kitchen runs pretty cool. Are there ways I can keep my dough warm? Seed starting heat mat?

[@theperfectloaf]

Yes, that's a great way! I have more tips, here: www.theperfectloaf.com/how-to-bake-sourdough-bread-in-winter/

[@Tschaenz92]

Ideal timing, thanks. Currently in preparation of baking my first bread for a decade. I'm wondering if you have any doubts mixing collected discard starter (stored in fridge) into the autolyse mix?

[@theperfectloaf]

Whoa! Well, welcome back 🙂 I wouldn't rely on starter discard from the fridge to leaven bread alone, I see it as bringing flavor, mostly. It's possible it'll bring fermentation to the dough, but in my experience and with my starter, it doesn't do super well coming straight out of the fridge, I have to feed it a bit at room temp first. Let me know how the bake goes!

[@oscarmartin25]

Amazing video thanks for sharing , btw I got your book and 🙌my starter its on day 4 what would be your recommendation if I only want to feed with white flour ( ratio wise ) I create ny starter with whole rye flour and trail blazer bread flour it’s doing really great should I stick with ? Thanks again

[@theperfectloaf]

thank you! and thanks for picking up my book 🙂 you can switch to any flour you'd like for long term maintenance, no problem. If using white flour, you can usually add a little more starter or leave more starter in the jar each feeding since it will slow fermentation down a bit compared to a starter with whole grains in it. Test out a few different ratios and see what works, your starter should ripen just when you want to feed it or use it each day.

[@williwilson6536]

Love this recipe. Thank you. Very clearly laid out. Do you have a video available on when and exactly how to add inclusions? I'm ripping my dough apart and making a mess. I'm trying to add jalapeno and cheddar.

[@theperfectloaf]

You're very welcome! I don't have one, but this is something I'm working on right now-stay tuned! Until then, you can see how I fold ingredients like this on my IG video: instagram.com/p/Coh0EGztQUd/. Watch how I spread some on, give it a fold, spread a bit more, fold again. That's done in bulk fermentation.

[@Bobby-sb9cz]

I didn’t watch it before when I read your website. However, the website page talking the SF for 2 sets only, I feel strange but I still believe what you are teaching… or maybe I really misunderstand in the website page anyway. I get exciting in my sourdough baking today after cutting later… thanks so much for your teaching and I really learn so much for your knowledge and help me lot in the sourdough journey. 👍👍👍

[@theperfectloaf]

Hope this came out great Bobby!

[@Bobby-sb9cz]

It was good for me but still need lot of improvement by my self… love your camera man especially focus and zoom in or slow motion. I think I have to watching more time for shaping 🥹

[@helencos8269]

Thank you very much for this nice tutorial!!!! Pls can you make a tutorial with this bread with mixer ? Is it possible?

[@theperfectloaf]

Yes, it's something I'm working on 🙂

[@thankfullypositive]

Hello! Thank you for all this information. Ive been glued to your website all weekend. Quick question i couldnt find in the video or your online post is if we can split the recipe in half to bake one loaf!

[@theperfectloaf]

Hey there! Awesome, glad to have you :) The post is here, it's about baker's percentages. Scroll down to the section about splitting: www.theperfectloaf.com/reference/introduction-to-bakers-percentages/

[@thankfullypositive]

Thank you for your reply! 🥹

[@coffeegeek54]

Hello Maurizio - Would your recipe work with 9" oval Banneton or should I tweak measurements? Very much enjoy your videos - spot on and to the point.

[@theperfectloaf]

This dough should fit just fine in 9" diameter baskets! Thanks, so happy to hear you're enjoying them. Have fun!

[@coffeegeek54]

@@theperfectloaf thank you!

[@philipgibbens1049]

Done 4 or 5 recipes out of your book starting to come together 👍

[@theperfectloaf]

🙌🏼

[@user-zl2up8bt1c]

This was the best recipe and directions I've found on the internet! Thank you! My bread was rising all along the process except for this morning....I just took one of my baskets out from the fridge and it didn't rise much at all. . They were only in there for about 5 hours. They didn't rise very high at all. Should I leave them in there longer? Thank you

[@theperfectloaf]

So glad you like it, Tina! It's normal for you not to see a ton of rise in the fridge, though 5 hours is a little short (better to go for 10 or 12). If you want more fermentation in your dough, let it sit out after shaping for 30 minutes before placing it into the fridge.

[@user-zl2up8bt1c]

@@theperfectloaf Thank you! I bought your book!

[@theperfectloaf]

@@user-zl2up8bt1c I hope you're loving it, Tina! Thank you.

[@juliasmelange]

Great tutorial! I made 2 small loaves and the texture and taste was great but the crust was a little too thick and hard to chew for me. I cooked them in a preheated cast iron DO. The first one was more browned so I pulled the second one a few min sooner, both had thick chewy crust. Any suggestions for a thinner crust? Thanks much!

[@theperfectloaf]

For a thinner crust, bake for less time at potentially a slightly higher temperature. It's also common to get a slightly thicker crust when baking in a DO. See my guide below for some tips! www.theperfectloaf.com/how-to-bake-bread-in-a-dutch-oven/

[@tcornish7]

If I have a starter that I regularly feed all purpose should I seperate some to do the ratios of different flours you use for your levain, use the normal all purpose feeding I usually do to get the right amount of levain, or do I need to have an established starter using your rations and flour types?

[@theperfectloaf]

You can use any starter you regularly maintain with no problem, Tiffani!

[@user-pe9mj6rb4c]

I live in Reno, NV, altitude 4500’ and very dry. I’ve followed your instructions to a T, but my loaves are not rising. They are flat and gummy. Are there modifications that should be made for high altitude and dry climate. And thanks for all you do!

[@monamcrae6602]

Hi Maurizio!! I received your new book for Christmas and have recently acquired an Ankarscrum mixer. I have read and watched videos where people use this machine to mix and knead their sourdough. What are your thoughts on this please?

[@theperfectloaf]

I hope you love my book, Mona! I havent used an Ank, but I've heard they are really great mixers. It should serve you very well! Just look for the typical signs for a well-strengthened dough when mixing: smoother, more elastic and cohesive, billowy-though it doesn't have to pass the windowpane test unless necessary for the dough you're making (typical for enriched doughs).

[@justwatch902]

Great recipe for my whole wheat, I added some cinnamon and raisins two the second loaf and these both were delicious! The only thing was both of them got too dark at the bottom, I added a cookie sheet under my Dutch pots, any suggestions?

[@theperfectloaf]

Sounds great! I'd bake for less time, or, in the last 10m of baking, carefully take the loaf out of the Dutch oven and let it finish baking directly on the oven rack. The cast iron will still have a lot of retained heat and can take it too far.

[@fndr82]

Hi Maurizio, I baked 4 loaves last week, 2 rounds and 2 ovals, and they came out perfect. I added some seeds to the round loaves and they were so delicious. Everyone loved it. And the pan de mie was awesome too. I took care or de SDB a d my wife and daughter took care of the Pan De Mie this time. I was wondering if you could please share with the community a sourdough pizza recipe if you have one, that would be awesome. 🙏🏼

[@theperfectloaf]

So awesome to hear that! I do have a sourdough pizza recipe, here: www.theperfectloaf.com/sourdough-pizza-dough-and-recipes/

[@fndr82]

@@theperfectloaf Thank you Maurizio. I'll be trying this recipe soon God willing. 🙏🏼. Hopefully you can make a video for us. 🙏🏼🙏🏼🙏🏼. Tha would be phenomenal! One question about SDB with inclusions. When is the right time to add the inclusions to the dough? Right from the start of the stretch and folds? Thank you.

[@theperfectloaf]

@@fndr82 will work on the pizza vid! Yes, I add them at the beginning, right before doing the first stretch and fold (which helps them get incorporated).

[@fndr82]

@@theperfectloaf Thank you Maurizio. We'll be waiting for that video. 👏🏼👏🏼👏🏼. And Thank you for that información about the inclusions. I will be making your Ciambella cake tonight God Willing. I will let you know how that went. But I'll be using orange zest and orange juice instead of the limoncello. One question. I would like to replace the sugar with honey. Can you tell me how many grams should I use? Your recipe calls for 232g of granulated sugar. Is it the same amount or less. Thank you. 🙏🏼

[@theperfectloaf]

@@fndr82 I would try swapping out the 232g sugar for about 100g honey. But that's just a ballpark, I'd need to test! Generally, it's 1/2 cup honey to every 1 cup sugar.

[@zoharflax6363]

Do you have a video on making the initial batch of starter?

[@theperfectloaf]

Working on this, but here's my guide to making a sourdough starter: www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/

[@tennilleh]

Love your instructions, Maurizio! They're so easy to follow and very well explained! Wondering if this recipe still works if I prepare my levain the night before? So instead of a 5-hour levain, it's a 12-14hr levain, then start autolyse in the morning? Thanks in advance!

[@theperfectloaf]

Thank you so much! It will, but you'll need to adjust the levain. Instead of making a 5-hour version, do a 12-hour: 20% ripe starter, 100% flour, 100% water.

[@jackiekatzev7521]

Sorry - so what would the exact measurements be?

[@theperfectloaf]

@@jackiekatzev7521 scroll up to the video description, they're all in there!

[@tennilleh]

@@theperfectloaf that's awesome, Maurizio. Thank you! I'll give that a try! I'm also currently in the throes of making your Best Sourdough (5th hour or BF as we speak!). It's so interesting the difference in dough feel when the hydration goes up to this level. It's so soft and billowy from the get go! Fingers crossed it turns out ok from the oven in the morning! Thanks again for your recipes!

[@theperfectloaf]

Feels amazing, right? Let me know how it all goes!

[@austin5310]

based on the schedules in the video, what are the water temperatures that you use to make the starter, levain, and mix the flour? and the home proofer temperature that the bulk fermentation in? Thank you!!

[@theperfectloaf]

I almost always have everything at 76-78F! If you're kitchen is a little cooler, 74F, just know you might need to extend bulk fermentation a little longer (not a problem).

[@mru639]

We have your book and we love it!! However we’ve tried to make this a few times and it’s always very dense and just one big bubble inside, do you know what we might be doing wrong? 🙏🏽

[@theperfectloaf]

Hey there! Thanks so much for getting my cookbook. That's a telltale sign of underproofing. Be sure you use your sourdough starter when it's ripe to make the levain, and your levain when it's ripe to mix into the dough. Next time, try giving the dough longer in bulk fermentation to help get that fermentation going!

[@MegaGrom111]

Hi, I really enjoy learning from your videos! :) I just started baking at home and I noticed in this video that you only baked 1 loaf at a time. Is there an advantage to this and should I not bake 2 loaves at a time? Thanks!

[@theperfectloaf]

Thank you! Baking one loaf at a time is just fine 🙂

[@nikolajhansen15]

Please do a video on your best sourdough bread (the advanced recipe with 85% hydration) - would be very helpful to see how you handle such a shaggy/wet dough through all the steps of the recipe

[@theperfectloaf]

Will be doing that soon!

[@lusineroy]

Can you please share where you got those proofing baskets ? 🧺 the wicker ones ❤

[@theperfectloaf]

I got them at sfbi.com 🙂

[@helencos8269]

Pls explain me something: we make stretches and folds after the four hours of bulk fermentation or during the fermentation?

[@theperfectloaf]

Stretches and folds happen during bulk fermentation, at the beginning part.

[@cloudmel6458]

Thanks for sharing. If I don’t have rye flour and high protein bread flour, will my bread still rise like yours?

[@theperfectloaf]

As long as the hydration isn't too high, your flour protein is high enough, you should be just fine!

[@lilianam2222]

Hi Maurizio, now I’m going to try this recipe. The ciambella was great (my family loved it). My doubt is how long is the maximum that I can leave it in the refrigerator? Because I am thinking that today it’s not going to be possible to bake it. And another question: in this recipe which would be the weight of each bread aproximatly? Once you have baked

[@theperfectloaf]

You can leave the dough for 24 for hours longer and it'll be just fine (though, a bit more sour most likely). I'm not sure what the final weight is, I've actually never weighed them after baking.

[@bonniebartlow5631]

Please give us a video showing us your original sourdough starter recipe I’m a newbie and there are hundreds of videos on KZbin showing us their starter I like how you are so thorough and tell us all types of things to help us gain confidence and end up with a good product please help me with a starter sourdough recipe that I can be sure will do good if I follow your instructions

[@theperfectloaf]

I have it all in my article, here: www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/ But yes, working on a video of this, too!

[@jacobheuerman6014]

I think I figured this out before from your website but where is that ceramic mixing bowl from?

[@theperfectloaf]

Heath Ceramics in San Francisco. I love it (and have used it for 10 yrs)!

[@baydarberatung]

Wow. Thanks for this recipe. I have one question. Is it possible to leave the second dough in the refrigerator until the following day. two breads at once are too much for me. I would like to bake the second bread at the following day.

[@theperfectloaf]

Yup, that will work just fine with this dough, it's super flexible!

[@briarsegal4194]

First of all, thank you for this video! I would like to make an olive loaf out of this recipe but as a brand new sourdough baker, I am curious at which stage would you add olives?

[@theperfectloaf]

You're welcome, Briar! I like to add olives during the very beginning of bulk fermentation, when I'm doing stretching and folding. You can see me do it, here: www.theperfectloaf.com/green-olive-and-herb-sourdough-bread/

[@briarsegal4194]

@@theperfectloaf Thank you very much!

[@LB-qi2bn]

Thanks very much for this. I am in the process of making my third loaf with this recipe. I have a question, if you are able to help. I have a little bit of trouble when getting to the preshaping part of this recipe. After four hours bulk fermenting (and no stretch/fold for 2.5 hours) the dough is very weak. After resting on counter for 5 minutes the dough falls very flat making it difficult to do the final shaping. Do you have any suggestion for this problem? Thanks very much! 10:43

[@LB-qi2bn]

Additionally it's quite warm where I am. I could not manage to get the dough temp below 26C. Potential overproofing during bulk?

[@LB-qi2bn]

Overall result after baking is quite good. Main issue is difficulty/flattening during shaping.

[@theperfectloaf]

Fantastic! sorry I missed your messages. Flattening could be from insufficient tension on the dough when shaping, over hydration, or overproofing (not super common with this recipe). Give it another go and let me know how it's going!

[@LB-qi2bn]

Thanks for the reply! Interesting, I'll keep those factors in mind for the next one. I ended up dusting the dough a bit more so that I could preshape more easily and for a bit longer. I think that helped and it kept shape on the bench for a longer period. But still looked quite relaxed after 15 mins. The loaf came out of the oven and it's looking like the best so far. So I think I am good, I am enjoying the experimenting aspect of the process.

[@agcala9619]

Walmart and Amazon both sell sourdough starter. IDo you recommend buy it there? I suppose that is what is needed to make levain. We do not wish to eat white flour. Is that the only way to make a sourdough bread? Years ago when I was in the Czech Republic I ate rye bread. It was wonderful and I have never found a bread in the United States as good. I assume one reason it was so good was because it was made with sourdough. Is it necessary to use white flour to make rye bread. Eva

[@theperfectloaf]

I wouldn't buy starter, use my method, here: www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/ You can use white flour to create, and once it's fermenting the same way each day (after about 7 days), switch over to whatever flour you'd like (whole rye, whole wheat, etc.). You don't have to use white flour to make sourdough bread.

[@maddidyck9538]

Hi where in your book The Perfect Loaf is the recipe light deli rye bread?

[@theperfectloaf]

Good morning! The light deli rye isn't in my cookbook, it's here: www.theperfectloaf.com/light-deli-rye-bread/ In my book, though, there's a 100% rye bread!

[@rcireland]

Does it matter if I use either an 8" or 10" banneton? I'm waiting on your book to arrive:)

[@theperfectloaf]

The 8" fits 800-1kg dough perfectly, but a 10" will work, too. I hope you love my cookbook!

[@verheyens]

Can I tweak the flour ration of this recipe in order to make a more whole wheat bread?

[@theperfectloaf]

Yes you can!

[@laurawithnou]

Curious, with this recipe if I used all just ap flour is the measurements the same? I only used ap flour but used the same total weight of flour. Was that wrong? I'm currently cooling my first loaf and the second loaf is in the oven. It looks absolutely beautiful but waiting for it to cool and see how the crumb turned out is making me anxious!

[@theperfectloaf]

That's the correct way to do it! Hope it turned out great. How was it?

[@laurawithnou]

@@theperfectloaf they came out beautifully! (Wish KZbin let us share pictures!) Crumb was perfect, and bread was delicious however i think i need to age my starter a bit more bc it had no tang of sourdough. i also will try to add in some whole wheat flour. My starter was created 12/28 and i used a dry starter (it's supposed to be San Francisco style) to get me going. When using rye does the final loaf have a strong rye flavor? Id love to use that also but I'm the only fan of rye in my house lol and that's why I'm going to try whole wheat first. I have to say thank you, your step by step was most helpful getting me through the process and having success with my first loaves! The process isn't that scary anymore 😊

[@theperfectloaf]

@@laurawithnou so great to hear this! Fantastic. Use some rye, it will bring a touch more sourness to your loaf. As long as your starter is rising and falling, showing bubbles, and a sour aroma each day it's plenty old to bake with. Keep at it!

[@lavague7648]

Thanks for educating us. I tried this process with 70% white and 30% semolina flour. I did not get the dark crust you have but got a very nice oven spring and moderate open crumb. Is there any tip especially to improve open crumb? (e.g to get bigger air pockets). Some suggest very gentle shaping and half an hour bench rest before the refrigerator. But i did not see impressive difference.

[@theperfectloaf]

Unfortunately there isn’t a single thing that leads to a more open interior in a baked loaf of bread. First, the flour used is very important, it needs to be strong enough (protein) and have the proper gluten properties to trap the gasses produced during fermentation. For example, no matter how hard you try with rye flour, the gluten properties in the grain just won’t lead to an open interior. From there, a very strong and well-fed starter is important - it all begins there. Fermentation in general is so critical, it’s worth spending some time really stepping back to look at how your starter is performing and how well-fermented your dough is during bulk fermentation and the final proof. Without strong fermentation your loaf will never rise to its full potential. My post on how I feed my starter might help here: www.theperfectloaf.com/how-do-i-feed-my-sourdough-starter/ Sufficient dough strength through mixing, and also organically through fermentation, is also important. Think of your dough as a balloon: you want it strong enough to trap gasses and expand in the oven, but not so strong that it won’t relax and expand out. Finding this sweet spot takes some practice. A full and complete bulk is also very important. Cutting bulk fermentation short before the dough is sufficiently fermented will hinder the development in final proof. I also find that, and this depends on the dough you’re working with, a very gentle preshape and shape are key to maintaining an open interior. If you’re rough with the dough during these times the delicate interior will quickly break down and become more dense. That said, the dough does still need enough strength through shaping to hold its shape during baking. Sorry for the long winded answer but really all of these things are important! Each part plays into the next and overall what we’re searching for as bakers is balance. Balance between the extremes in each phase of the process.

[@lavague7648]

@@theperfectloaf Thanks so much for those expert insights. Highly appreciated. I will went through all your tips.

[@lavague7648]

@@theperfectloaf Man you are so right. I am really impressed from your expertise After your instructions i made several tests. Fact number 1. The flour as you say is the most critical factor. I've used T55 flour plus semolina flour. T55 flour was not so strong. I've added 6% gluten in the formula and got beatifull wild open crumb. Fact number 2. Levain is equally important when comes to open crumb. In previous tests I've used starter directly from fridge. When i switched to ripe levain I got much better open crumb and this without any addition of gluten. I do not have words to thank you. I ve entered the world of bread making few months ago and i admit that this is one of the most fascinating journeys i ve took so far among several othes (model engineering, crafting, electronics, investements, cooking etc.). It is so joyfull that became my way through a really boring world. Thanks again for sharing your beatiful journey and inspired creations.

[@theperfectloaf]

@@lavague7648 right on, glad my tips helped there! Means a lot to hear all that and I'm so happy to help. really, there's nothing quite like making bread, so I totally get your sentiment :) Have fun and happy baking!

[@melissahildreth8322]

I have your book and have watched your videos. My question is, can you do the mixing in a Kitchen Aid mixer? My hands are a bit arthritic, and I have two fingers, one on each hand, that has trigger finger. I tried mixing by hand, but my hands are just too weak to mix the dough thoroughly. It is also hard to do the stretches and folds. Is there another method I could use? Any suggestions would be appreciated. I just love homemade sourdough bread!

[@theperfectloaf]

Thank you for getting my cookbook! Yes, you can absolutely mix your dough in a KitchenAid, no problem at all.

[@jacobfiksel3600]

Thanks for the video demonstrating this process! I was wondering if you ever find that putting the loaves straight into the fridge results in underproofing? Have you experimented with leaving the shaped loaves out for 30 minutes to an hour before going into the fridge? I know you said that you can let them sit out before baking, but I'd imagine it's much harder to re-start the fermenting than to keep it going

[@theperfectloaf]

Yes, definitely more efficient leaving them out before putting them into the fridge (after shaping). If you feel you might have cut bulk fermentation a bit short, leaving them out is a great way to "make up" that fermentation time. I don't usually do this, though, because I tend to push bulk fermentation quite far in general!

[@jacobfiksel3600]

@@theperfectloaf Thanks, this is super valuable to know. I don't think I've ever over proofed before (but have for sure under), so I will start experimenting with seeing how far I can push it before I run into issues!

[@catherineroth8241]

10:24 hi, Maurizio. I have been baking sourdough bread for years, usually following Teresa Greenway formulas. I have tried your 50% whole wheat and your simple sourdough. Horrible underproofed failures. I am wondering if my fridge is too cold…it is set to 37 degrees. Could that impede the cold ferment stage significantly? Worth resetting the temp to 39?

[@theperfectloaf]

@@catherineroth8241 oh gosh, that's not good! Sorry to hear that, Catherine. If I recall, her recipes typically have quite a lot of preferment in them (I think), so this might be why you're having better luck. I wouldn't change your fridge temp. What I would do instead is let the dough ferment longer in bulk fermentation, maybe 30m to 1 hr, to ensure it's very active and lively before dividing.

[@catherineroth8241]

@@theperfectloaf Thank you--will give it a try. Greenway's formulas don't have a levain, but do often have a sort of autolyse (flour, water, and starter) followed by salt and additional water. When you say preferment, what do you mean? I keep reading that word and hearing levain! Am going to keep trying until I conquer your approach!

[@leemus1966]

Amazing loaf! I just received your book.. is this recipe in the book?

[@theperfectloaf]

So glad you liked this, and thanks for getting my cookbook! It's similar to the "Simple Sourdough" at the front of the book, but this is a slightly different recipe at my website: www.theperfectloaf.com/beginners-sourdough-bread/

[@gemmaandreaalba8623]

I luv ur Simple Weekday Sourdough Bread recipe. What's the difference w this one?

[@theperfectloaf]

They're both very similar. Either one will work well for you!

[@dawnciarleglio75]

Hi Mairizio, I have your book and have a question about the levains that you prepare for many of the recipes. Why, in some of the recipes, like the cranberry walnut, for instance, do you recommend a 12 hour levain? Couldn't I just use the same wt amount by 1-1-1 or 1-2-2? And also, I tried the recipe with king Arthur All Purpose 11.7% flour and found the dough very sticky. Could I use the King Arthur bread flour at 12.7 for a little more gluten? I wasn't sure how else to contact you. I hope you are able to respond. I love your book and I feel that you are one of the most knowledgeable sourdough bakers out there! Thanking you in advance. Your friend: Dawn Ciarleglio. P.S. Even though I struggled with the recipe, from wondering if my levain was passed its peak, to the sticky flour issue (I should have added a little less water when mixing in the levain and salt) I carried forward and am baking this morning. If you are able to respond to my questions, I will let you know how they turned out.

[@theperfectloaf]

Hey, Dawn! I make a longer running levain like that mostly for flavor reasons. I mention it in the book, but I find it brings more flavor while still having a good balance of yeast and bacterial activity (for punchy rise and flavor, respectively). Yes, you can use one of the other levain builds I talk about in the book, too, no problem. Just make one so it has the same weight to mix into the final dough. If your dough was too sticky, yeah, it might have been slightly overhydrated. Try reducing the water just a little next time. Stronger flour will help for sure, high protein flour tends to be able to take more water (though it can have a gummy texture if used incorrectly!). So glad to hear you're enjoying my cookbook. I have lots of recipes and articles over at my website, www.theperfectloaf.com. Feel free to email me Qs through there and join the community!

[@dawnciarleglio75]

Thanks for getting back to me. It was very helpful. Although, a bit embarrassing. I should have read the whole book before just picking a recipe. My bad. As it turns out, the loaves actually came out very well. It is an extremely tasty recipe and I will definitely be making it again! Thanx Again. Your friend: Dawn Ciarleglio.

[@theperfectloaf]

@@dawnciarleglio75 ahh it's no problem at all, Dawn. Enjoy your loaves!

[@91Lexis]

Hi Maurizio, how can I combine this recipe with an overnight Levain? What would the composition be? I will move the other steps to be a bit earlier as well!

[@theperfectloaf]

You can do an overnight levain no problem. Just make it with 10% ripe sourdough starter to accommodate a longer ripening time!

[@91Lexis]

@@theperfectloaf cool! But wouldn’t that leave me (a bit) short on levain?

[@theperfectloaf]

@@91Lexis no. You want to make the same weight levain, but only 10% ripe starter in there instead of 50% (to total flour in the levain). So the final weight of all of it will be the same, it just has less ripe starter, more flour and water. That let's it ripen longer, slower. Hope that makes sense!

[@91Lexis]

@@theperfectloaf makes sense, thanks! One final question, how would you adjust baking time / temp when I bake this formula at 80% of the total volume? I’ve been using 20 min at 230 closed and 20 min open. However, last time it was a bit gummy (could be for other reasons)

[@theperfectloaf]

@@91Lexis I would still do 20m with steam, then reduce the second half of the bake if the dough is smaller. You'll have to test one and try it out, but I'd say maybe 5 mins less, though, keep baking until the interior is around 204F!

[@dizzydad2706]

Hey man, I just wanted to say thank you so much. I'm brand new to sourdough, and have been following your guide all the way. I followed your starter guide on your website, read almost everything on there haha, and utilized the comments and feedback you gave for troubleshooting. Today I made my first loafs and they turned out amazing, and I've had so much fun in the process. Keep doing what you're doing, and thank you once again.

[@theperfectloaf]

So amazing to hear that, thank you! Really glad I could help, and you went the entire way from start(er) to finish-love it! Enjoy your bread, you got this :)

[@sohanagazi1079]

Hey ❤ Love from Bangladesh🇧🇩 Some days ago I found you on IG now right now you are my inspiration. This is my hobby to become a baker🌸Will follow your recipes.Some question:- 1)Can I bake a loaf in air fryer? 2)How to buy your book from bangladesh?

[@theperfectloaf]

Thank you! 1) I have never tried this! 2) Check on Amazon India, it should be available. Or, you can order from Book Depository and they ship worldwide. Check the links on my website, here: www.theperfectloaf.com/cookbooks/

[@WheresBillie104]

Please! Tell me where you found those starter and levain jars (glass with glass lids). I have searched long and hard and can’t find them! What is the brand? I am tired of using even wide mouth mason jars, or regular glasses with odd fitting improvised lids. Thanks in advance!

[@theperfectloaf]

I've used these jars for my starter for over a decade, and after trying every jar out there, they're the best. Here's my information about them: www.theperfectloaf.com/the-best-jar-for-your-sourdough-starter/

[@WheresBillie104]

@@theperfectloaf Thank you! I’ve seen these jars on some bread videos and I see that you just need to remove the tightening gasket.

[@theperfectloaf]

@@WheresBillie104 yeah I don't usually use the gasket.

[@carinrichardson]

Hello, do you have a recipe that is without white flour? I would like to make this recipe with rye and whole wheat. Thank you❤

[@theperfectloaf]

Oh, I have many 🙂 Check out my recipes, here (scroll down to the whole grain section): www.theperfectloaf.com/recipes/

[@carinrichardson]

@@theperfectloaf thank you!

[@TheValleyofelk]

I was called away yesterday and had to put bread on hold Next day. Remade the levain but was planning to use autolyse that was made yesterday today. Any problem with that?

[@TheValleyofelk]

I looked up my question in your book Will throw autolyse away and start over

[@theperfectloaf]

Oh no! I'd honestly stick with it, you can salvage that dough. You can always use it as a pan loaf, too.

[@TheValleyofelk]

I already dumped it. I want to follow your instructions and go from there. Thank you for sharing your knowledge!

[@Linda60ism]

For some reason crust on my bread wasnt crusty, bread was heavy, dence inside. Could it be bc i used only half of these 50gr of water during Mix? I didnt use it because dough was very wet. Thank you in advance!❤

[@theperfectloaf]

No, that shouldn't cause an issue like that. Reducing the hydration should be just fine. If it's heavy and dense it could be either underproofed, or overproofed.

[@ciaobela8]

will this work with milled grains?

[@theperfectloaf]

Freshly milled? Yes, but be aware those will be at whole grain unless you're sifting the flour to get it "whiter." This means an increase in fermentation activity!

[@MichaelSylvester3]

I have a question regarding starter. I was given a 15 year old starter by a friend and it looks and smells amazing. But she keeps it in the fridge and feeds it once a week on a Saturday. She just gave it to me freshly fed and told me to put it into the fridge. How do I go about reviving the starter from fridge temperature to have a ripe starter ready to go?

[@theperfectloaf]

Check out my guide to storing and reactivating a starter, here: www.theperfectloaf.com/store-sourdough-starter/

[@jennyfiori]

I just made this. But the top was burnt. Not sure if I should lower my oven temp or shorten the cooking time a little bit.

[@theperfectloaf]

Ahh bummer. I would try reducing the baking temp from 450F to 425F and see how that goes. Next time will be better. Also, keep an eye on it the last 10 mins!

[@maryjowalker5046]

What is the temperature that you baked at? I didn't hear it mentioned...but I could have missed it!

[@theperfectloaf]

Almost always, 450F :)

[@mikekerr5940]

I’ve had mixed results with this recipe and I think it’s because I didn’t pay attention to room temp. On hotter days it’s turned out great and on coolers days not so good. One thing I read in another book was to try mixing the levan in the warm water and dissolve it and then add the flour. That this will help the levan spread to all the flour more evenly and then begin autolyse with everything mixed together. What are your thoughts there?

[@maryanngermaine2561]

levain measurements too small to work accurately on an old school Taylor scale, will go get a digital scale. guessing the autolyse can flex longer or shorter as needed without big consequences if we are aiming to mix exactly when levain looks ready? thank you!

[@theperfectloaf]

Yes, definitely flexible with the autolyse, no worries there. Make it work to fit the levain ripening, which is most important.

[@coffeegeek54]

Leo - I’ve got your cookbook (beautiful) and have a question regarding the Flaky Drop Biscuit recipe. Baking Powder you say 1T = 20g. I measured 1T and weight = 11g. Salt you say 3/4 t. = 7g. I measured 3/4t. = 5g. I’m using MyWeigh scale that’s correctly calibrated . Do you think this is a typo in your book ? Thank you. Kathy

[@theperfectloaf]

Hey Kathy! Thanks so much for getting my cookbook. So I've noticed this disparity with other bakers too. Mine does was 20g. But I would say with that recipe, go with volume measurement for baking powder! Use your tablespoon 🙂

[@coffeegeek54]

@@theperfectloaf The thanks very much for prompt reply Maurizio.

[@rachelsarah466]

Hi Maurizio! New sourdough baker here and so glad to have discovered you, your wealth of knowledge, and your clear, detailed recipes and guides. I also recently bought your book-such an amazing resource! I was excited to see this new video, as I just tried this same recipe from your website as my first sourdough bake, and seeing the steps in video form will be helpful for when I try the recipe again. Unfortunately, my bread was squat, dense, and gummy with some large holes near the top of the crumb, and the loaf overall seemed so little! Based on my understanding, it sounds like the bread was underproofed. I did the full 16-hour bulk fermentation, and when I reflect back, the dough definitely seemed denser and more lifeless than yours. I’m thinking I should try letting my levain develop longer (I used it after 5 hours, but I don’t think it was quite as bubbly as yours, even though my starter seems to be very active these days). Does that sound like a good place to start? Thank you for your help and all of the valuable content you produce!

[@theperfectloaf]

Hey, Rachel! You're very welcome, happy I can help. It sounds like perhaps your dough was slightly underproofed. Those "tunnels" are a common symptom there. Make sure to build your levain from a starter that’s strong and mature (meaning it’s risen to it’s peak height before you take some to use). From there, bulk fermentation is very important! Make sure your bulk fermentation goes sufficiently far, you want the dough to look smooth, it should have risen considerably, and have bubbles here and there -- it should look alive. If you tug on the dough a bit it should offer resistance to your tugging, it’ll feel stronger. Give the dough the time it needs in bulk fermentation! If you have to give it another 30m or hour to see these signs, do so. It's important for this step to go sufficiently far for the dough to have enough fermentation activity before its proof.

[@rachelsarah466]

@@theperfectloaf Thank you for the input! I'll try again with those tips in mind, along with having this helpful video as a reference!

[@sharilinsley6935]

I just made this for the first time. It was beautiful bread but it didn't taste like sourdough. How do I boost the sourdough flavor? My starter is only a couple of weeks old and this was my first time using it. Does my starter need more age or is there something else I can do? I feed once a day with 70/30 bread flour and dark rye. Thanks!

[@theperfectloaf]

Glad it came out great! If you want more sour, replace some of the white flour with whole wheat, and leave it longer to proof in the refrigerator, up to 12 hrs.

[@mrugakshibhave4332]

How can I make Rye flour? As we don't have rye flour available around

[@theperfectloaf]

You cant make it! use whole wheat in its place.

[@gabrielaligenza5623]

Hi, I am an absolute novice do pls excuse my ignorance… What is the difference between the sourdough starter and the levain?

[@theperfectloaf]

That's actually a great question and one I get often! So often, I wrote a guide to answering this: www.theperfectloaf.com/what-is-a-levain-and-how-is-it-different-from-a-starter/ Let me know if you still have Qs!

[@etbrand]

I live in Florida and was wondering if I need to reduce the amount of water due to our humidity?

[@theperfectloaf]

Yes, this is very possible! Ultimately, it depends on the flour you're using, but in a humid environment, I would always be cautious and only add all the water if the dough feels like it's not soupy or super slack.

[@etbrand]

Recipe worked! The bread looks great and I can’t wait to try it later.

[@theperfectloaf]

@@etbrand Excellent!! so glad to hear that. You're going to love it, enjoy :)

[@user-vd8io3us1e]

hey tried making this but did not go further it took more than 5 hours for my levain to rise , if it does not rise i keep it for a longer time righ the levain ??

[@theperfectloaf]

Yes, give it as much time as necessary. Be sure to keep it warm!

[@aaronram1294]

Hi Maurizio, is this recipe in the book? I cant seem to find it.

[@theperfectloaf]

Hey there! This one isn't in the book, but the very first recipe in there drew inspiration from this one. It's my Beginner's Sourdough at my website: www.theperfectloaf.com/beginners-sourdough-bread/

[@natthasiriboon8145]

Does this work if I just make half of a batch. Like I just wanted to make one loaf.

[@theperfectloaf]

Yes, just divide all the ingredients in half!

[@carlstapleton2749]

My bread came out with a chewy tough crust and was a bit gummy. My batter was wet and sticky so I could not shape it properly. It was not pulling away from the side of the during bulk fermentation. I need help. I want to get this!

[@theperfectloaf]

I feel like you probably should reduce the hydration in this recipe. Reduce the water in the recipe by 50g and give it another go. Also, be sure you let the dough ferment really well in bulk fermentation, it should look like the dough in my video!

[@Trad634]

I have a question: if perhaps you had a person who can’t follow instructions (purely hypothetical) and missed that the bulk fermentation needed four hours of intermittent attention, could the mixed dough sit in the fridge overnight before the bulk fermentation and stretching and folding?

[@theperfectloaf]

Ha ha, hypothetical, yes. Just take it out of the fridge, and let it warm up, preshape it, shape, then let it proof until nice and puffy and it passes the poke test, then bake. Here's how to do the poke test: kzbin.info/www/bejne/i2rEgolmfr-Frbc

[@donaldehuebl3941]

would you have a printable recipe for this please.

[@theperfectloaf]

See my other reply to your comment, Donald.

[@cliffcox7643]

What knife is that sir?

[@theperfectloaf]

My Shun Premier bread knife. I love it. I talk about it, here: www.theperfectloaf.com/the-best-bread-knife-for-sourdough/

[@vickil2118]

I’ve made your beginner sourdough recipe, and I love the bread, but hate the crust. It is so hard that it’s difficult for me to cut, especially through the bottom crust. I have put a cookie sheet underneath the rack that my Dutch oven is on and I think it helps a little bit but not enough. How can I get a tender crust? Please help.

[@theperfectloaf]

Hey there! It's a common issue, but you can solve this. Check out my guide to using a DO, it has tips on keeping the crust thin, especially the bottom: www.theperfectloaf.com/how-to-bake-bread-in-a-dutch-oven/

[@vickil2118]

Well, I made your beginner loaf again and left the lid on the Dutch oven the entire time. It’s the best loaf I have baked so far, but the bottom crust is still very difficult to cut through. I noticed, when I was making it that my dough looked a lot stiffer than yours. Does it need a little more water in the dough? Thank you for your help.

[@vickil2118]

Do you have a recipe for just one loaf? I don’t mind giving a loaf away but I’d like to make sure I know what I’m doing before I make two loaves that might not be good. Thank you.

[@theperfectloaf]

Hey there! Just halve all the ingredients and make only half the dough!

[@vickil2118]

@@theperfectloaf I just wanted you to know that I made your starter following your day by day directions. It is doing great, I’m so excited.