A Non-Baker’s Guide To Making Sourdough Bread

A Non-Baker’s Guide To Making Sourdough Bread


Hey guys, salut it’s Alex! So it’s episode 3 of the Sourdough bread odyssey and today after many many days I’m finally releasing my sourdough bread recipe And I think it’s about time because you guys seems to be more than ready with your sourdough starters I try to be as thorough as possible however there we go there are things you need to experience yourself like example different levels of Stickiness of tackiness I can say the words and I will but you will understand ten times better Maybe a hundred times better by doing it Anyway, don’t be scared and let’s begin first off we need to wake up our Sourdough starter in order to make it more Lively and ready to bake bread if you don’t have one then watch the first episode of this sourdough bread series In a container are two tablespoons of Sourdough starter 100 grams or milliliters of Warm water 100 grams of bread Flour let it sit at room temperature or until it doubles in size I use my oven to rest and to proof doughs and Sourdough the temperature is off, but the light is on so it keeps it slightly warm Which is just perfect there are no drafts You know no shaking no nothing So [it’s] just the perfect Peaceful place for that sourdough is ready when it’s all bubbly and foamy and when it can pass safely the floating test In my case it takes four hours and 45 minutes What will make this recipe practical almost magical is that I use? nominee proportions one part sourdough to pass water three parts flour and that makes for [a] decently soft Hydrated dough, not like an insanely You know super hydrated shaggy mess, so in a large Bowl place 400 grams or milliliters of water 200 grams of Sourdough and 600 grams of bread flour and no Bread flour is not all purpose flour if you want to know more about [ash] [content] [protein] content all those stuff Watch episode number two of the sour bread series Now with your hands or a spatula get rid of any lumps, flour pockets, or puddles of water Let it rest in the bowl covered for 30 minutes up to one hour Don’t skip the resting period it’s crucial to allow flour and water to combine Properly [in] [fact] do not skip any step in this recipe because I already did I removed everything that was unnecessary so just, you know, be square! Add 12 grams of salt and a splash of water super important first it dissolves the salt Straight away and also it gives you that helpful extra boost in smoothness during the next step Get the dough out of the bowl and hard clean and non-Porous surface And I’m kneading the dough using a routine. It’s not complicated so just watch carefully And so let me just reenact this routine just for you to truly and deeply understand it Let’s pretend this is our dough turn grab turn Smash pull roll repeat the process for at least 10 minutes or until the dough feel smooth elastic tacky but not sticky that will give you a proper dough with a strong yet organized mesh of Gluten let it proof for four hours in warm environment While it’s slowly proofing inside Let me remind you that you can subscribe to my Youtube channel because I make new videos every week And if you can’t really expect classic recipe bam bang bang every time you can expect however delicious vibes creativity and inspiration Drop the dough to an unfloured countertop Sprinkle it with flour and flip it handling the dough can be sometimes a bit tricky, so always use quick and Confident moves to start building some tension fold the edges in the center until you get a rough ball Let it rest covered for 30 minutes during which it will flatten slightly into a pancake shape Now Sprinkle it with flour and flip it Keeping in mind the picture of an envelope fold the bottom to almost the top The right to almost left the left to almost right and the top to bottom Finally the bottom to top and roll it up that final shaping is very important because It’s giving strength Which is absolutely necessary to rise properly afterwards With the theme of the joint facing down use your hands or a flat knife and slowly but firmly push the dough in all directions You can definitely feel the surface tension building up Cover a bowl with a kitchen towel and dust it liberally with flour Bread flour works ok but if you mix it with the rice flour 50 50 it works even better Thus the dough ball as well and transfer it upside down in the basket meaning the seam is now facing up Time for the second and last proofing dust with flour cover and [then] cool it in the fridge overnight Proofing it in the fridge overnight is really helpful with the texture But most importantly it allows you to organize your schedule as you like which is super important Especially with the long lasting process like this one get the dough ball out of the fridge two hours before using it You know it’s ready to be baked when it’s slightly wobbly and when you touch it it gently bounces back To bake our bread we need a dutch oven or a big heavy pot with a lid It can store and release a lot of heat in a minimal amount of time which [is] essential to create steam inside the dough and make it puff and because I believe it also keeps all the Generated steam inside the pot. I know it’s hard to [believe] but it is that steam which is responsible for the Outrageous crispiness of the crust at the end Place it in [the] oven at 250 celsius or 480 Fahrenheit for about 30 minutes or until it gets blistering hot Gently flip the dough upside down on a floured plate you can dust some flour off if needed using a brush Now using proper gloves get the [dutch] oven out and place the dough inside as gently as possible without burning yourself Score it all the way through but not too deep with a razor blade at a very Low degree angle it allows the bread to open up properly to meet your job safer You can fix that blade onto a skewer, or onto Chopsticks I mean it depends if [you’re] a fan of Chinese takeaway or lebanese take away Just before putting that lid back on spray the inside with water a few times now whack this set up, in the oven as quickly as possible and Immediately turn the temperature down to 220 celsius or 430 Fahrenheit Do not take the lid off for the next 25 minutes it’s very important to get the oven rise now take the lid off and bake [it] furthermore for another 25 minutes also Even after 10 or 20 times getting that beautiful loaf of bread out of the oven is always always Magical a properly baked bread sounds hollow when you tap it let it cool down completely on a rack before slicing a soft Chewy Airy but intense Cream-colored crumb inside and a dark crispy caramelizing slightly sour crust Outside of course it is the perfect carrier for any tartine or open-faced sandwich But I strongly encourage you to enjoy it first naked. It’s a very sensual experience So guys that’s it. I hope you enjoyed this baking tutorial today. I mean as much as I enjoyed making that beautiful loaf of bread It’s super rewarding on a personal level if you did give it a like thumbs up and share that over your social Media You know Facebook Instagram Twitter Spread it like butter using the correct hashtag which is very appropriate at this time to be truly honest with you guys It hasn’t been always easy in fact. It’s been a roller coaster of mistakes and Whatnot, so if you do experience problems and failures yourself please by all means use the comment section down below and ask your Question you explain your problem to me into the community I will pick the most common and the most Interesting one and try to make like a Q&A episode on this sourdough bread series I will upload a printer-friendly Fully detailed PDf recipe on my patreon page for all of you who are financially supporting me out there Thank you very much But in the meantime go get your sourdough starter feed them right and start baking bye. Bye salut

100 Comments

  1. Hey Alex I have a question
    I use a Pyrex casserole instead of the Dutch oven but when the bread is inside the oven it doesn't get into that ovenproof phase can somebody help =(

  2. After 4 failed attempts using different sourdough recipes, I finally nailed it with this one. Thank you Alex! Great way to create this type of bread.

  3. ALEX! you say take it out of the fridge 2 hours before you're going to use it, but like what the fuck does that mean, so leave it in room temp 2 hours before baking?

  4. I made the perfect loaf of sour dough bread. It failed the firs time but the second time it was perfect… beautiful crust and crumb. Based on your video. wish I could share but the picture is on Face book. Beautiful bread. Unfortunately I had to slice it up and share at work tomorrow. It was a piece of art.

  5. How come your starter is more runny? I use 100% hydration starter but mine is more dryer. Actually everyone on youtube teaches to make starter with 100% hydration but their starters are runny.

  6. Alex, thank you so much for this video. It still is the base for all of my bread baking. My question is, how does a steam oven compare to a Dutch oven? Would it be possible to have a nice crust without a Dutch oven when I use a steam oven? And should I stop the steaming halfway, just as you take away the lid?

  7. 2tbs starter, 100gram water, 100 gram breadflour.
    Wait 4 hours 30 min. or until it doubles in size. In warm room
    1 part starter, 2 parts water, 3 parts breadflour 200 gram starter, 400 gram water 600 gram breadflour, mix
    Let it rest 30 min – 1 hour
    12 gram salt, and a bit of water to dissolve the salt.
    Stretch and fold for 10 min. (grap, turn, slap, rol. 3:40 )
    Rest for 4 hours in a warm room(~30C)
    Fold outside to center
    Cover with plastic rest for 30 min.
    Fold like an envelope, top to bottom, bottom to top and rol over, push dough in all directions.
    Put a kitchen towel in a bowl and flour it. put the dough in seam on top
    Let it rest in fridge (8 – 24 hours)
    Get the dough out 2 hours before baking
    Preheat dutch oven 250C (~30min)
    Place the dough on a big circle baking paper, seam down. make a shallow cut on top.
    Put the dough in the dutch oven, and spray in some water.
    Set oven to 220C bake the for 25 min. with the lid on.
    Remove the lid and bake for another 20-25 min.
    Let the bread cool down.
    Enjoy your fresh bread!

  8. Hi Alex and thank you for the wonderful recipe. I would really love to learn how to make Rye Sourdough Bread. I searched your videos, but didn't find one. Have you ever experimented with that one? Your thoughts/comments/ or Video 🙂

  9. The first loaf was amazing. The second was really sticky and I knew it was to loose but wasn’t sure what the best way to try and salvage it would be. Any ideas?

  10. I've made this bread several times and I haven't made a better one! Thank you so much! Merci Alex, mon pain est enfin parfait !

  11. ive made about 10 "loaves" of sourdough before watching and following this guide. by far this was the easiest and most beautiful loaf ive made yet. thanks for the easy to follow instructions.

  12. Hi Alex
    Made this loaf and found the hydration to be too much at 400mls of water plus the 200g sourdough. Do we not have to take into account the water ie. 100mls, present in the sourdough? This works out to be 86.6% hydration. Difficult to handle if nothing else.
    The crumb was fairly good but the loaf remained flatish. Very little oven spring. Please can you help, as I feel I am nearly there with my bread. Been baking sourdough now for 8 months, just found your site.

  13. Something has been bugging the living hell out of me I just tried to make some sourdough baguettes for fun a few hours ago and this is a problem I have always had with making bread it comes out gummy and undercooked I follow the recipe which is the one used in Alex's collab with Brothers Green Eats he didnt give an exact detailed recipe just "equal parts bread flour and wholeweat flour" I used half spelt as I didnt have wholewheat and I followed the recipe from there with a little guess work.

    I used 200 grams bread flour and 200 grams spelt flour, 260 grams water, 15 grams salt and 100 grams sourdough starter. Is it to do with hydration, amount of flour or oven temp ? I want to cook sourdough again and want to minimise the chance of gummy undercooked bread.

  14. Great video, thanks! That loaf of bread is just art. Just one thing, for everyone who's watching this, never put your sourdough in a plastic container, it is very acid and will eat away at the plastic over time. Always use a glass jar!

  15. Hi, Alex! Thank you for a great video and explanations! My problem is that my dough is too sticky when I want to knead it the first time. I am looking at your video, and my dough is the same consistency, yet when I put it on the counter and try to "knead" it sticks to everything. What can I do?? TIA

  16. How long can this bread be left to rise? I've been told that if sourdough rises for up to 48 hours it may be digestible for some who are gluten intolerant. Could I let this recipe rise for that long?

  17. Great sourdough recipe, Alex. Can't wait to try it. However, forgive me if I am wrong but, somehow, I am not buying the accent… 🌻

  18. Alex what do we do differently, besides lowering the temperature by 25°F, in high altitude? I enjoyed your video! I will give my sourdough starter another try, with this recipe of yours. Thank you. Love from the CO Rockies.

  19. The thing about your proportions is that they don't take the wet starter into account. When I used 150 starter to 300 water to 450 flour it was far to wet.

  20. Salut… I just made my first sourdough following this recipe.. However I do not own a dutch oven. I placed a tray with boiling water to reduce the steam… I also did 500g bread flour and 100g wholemeal.. I also did 3 extra folds of the dough during the proving stage… My bread is currently cooling and looks magnifique.. I have really enjoyed the channel and the information shared.. As a chef I find it very inspirational.. Thank you Alex.. 🔥 Remember it's an art and make it with passion and care and it will be better for it..

  21. Hi Alex,
    I leave in Canada and we havn't T80 Flour, just (all Purpose flour, bread fllour and Whole wheat flour). Shoud I mix them to get T80 or T65???
    Thanx

  22. My starter was more than ready, it floated and all (I cheered, it was pretty exciting) and I made it all the way through the first 30 minute rest and to the knead, but after that – my dough just stayed so sticky. I couldn’t get it for firm up at all. Anyone know what might have been the cause? I kept going, tried to push through just in case it still turns out but my dough is SO soft and barely holds a loaf shape – I’m baking it only out of morbid curiosity now but that sucker ain’t going to rise 😐 I feel so defeated.

  23. I am HALUO. It is Japanese grandpa. Your video is great. I also want you to see my video. Thank you

  24. Olá Alex, parabéns pelo seus vídeos 👏🏻👏🏻👏🏻 estamos acompanhando seus vídeos aqui no Brasil 🇧🇷

  25. I’m giving this a try!! (Spent a whole week working, never made bread in my entire life) Tomorrow’s the big day!!

  26. Sorry Alex, this dude makes a sourdough bread from the most shaggiest dough in just one hour all together.
    Guess what? he is a famous fraud. haha
    But your recipe is a good family fun for winter long-weekends. Keep it coming.

  27. I am thoroughly impressed with your expertise in the art. Having now seen how much effort is involved in making sourdough bread, I shall to continue enjoy that which others have prepared for me!

  28. the first time I attempted to make sourdough starter, I stupidly screwed the lid on the jar. Ironically, it literally exploded on New Year's Eve shortly after midnight. Starter dough EVERYWHERE in my kitchen. 😂😂

  29. Hi, were can we find the " how to make a starter" episode? And how to hydrate a dried piece of a "starter"?

  30. Third time following this so I get the feel, but my starter is never as liquid and bubbly as show at 1:39. bread turns out okay though

  31. As you have pickles on a sandwich have you tried fried chicken and pickles on a sandwich? The more juicy the chicken the better! It's a southern US comfort food.

  32. When the video started to play, I was like 'Oh this guy! Eeeks….is he going to swear all over the video again?' I actually watched this video with trepidation hahahha!!! But what a surprise, no swear words!! That's amazing. Thanks dude! Sure makes the video wonderful to watch without them. Nice!

  33. Hello Alex, thank you for explaining in very simple way😊 as you have mentioned in the video I have used 50:50 rice flour and all purpose flour. I want to know if the water measure will be 400 only or it differs as Iam using rice flour. The humidity here at my place is 84% to 90%. Also I want to mention that my starter is 15 day old. Thank you.

  34. Hi Alex, the bread came out amazing in the end but I had a few problems along the way:
    – after two minutes of the pull and fold technique, my dough became stickier and stickier so I couldn’t do it for 10 minutes. The texture never became easy to handle like yours.
    – my dough raised like a balloon and by the end it was bigger than the cast iron and almost didn’t fit. I had to push it underneath and reshape it.
    Any thought? Thank you!

  35. I did the floating test but my starter sink at the bottom. I still make the bread anyway, and my dough/bread rise beautifully. Does that mean its ok even if it doesnt float?

  36. Question about the floating test. I have a 100% rye starter. But it doesn’t float. Though it was foamy and smells like beer. Any idea why?

  37. This might be a stupid question; if you want to make half the loaf ; in regards to the instructions what changes in temperature or time? Or does everything remain the same?

  38. I tried pushing the dough around using my scraper but it sticks to literally everything. My hand my kneadig surface(wood) and even my scraper (plastic)

    Exhausted, i showered them.with a lot of flour and rest for the day. Hopefully there will be sourdough bread 2.0 😂

  39. The ratio 71.4g of water per 100g of flour didn't work for me at all… way too wet I had to lower it to 57.5g water to 100g flour (thanks to lovecookingireland) and that worked superbly. Maybe it was because of my bread mix…dunno.
    But other than that great videos. The starter recipe worked like magic.

  40. One word: bravo. And some food for thoughts: it is not the steam which makes the crispiness of the crust happens, imho, but it does allow for the bread to develop. The heat, which is is ,in fact, responsible for the cooking (dehydration?) of the bread, which happens progressively, "enters" from the external surface, namely the crust. Hence the steam is needed to keep this surface elastic long enough to have the bread develop, otherwise once the temperature rises at the dough's center the external bubbles will have had enough time to develop while the others are facing the fact that the crust is already firm and non-elastic and cannot properly inflate, resulting in an uneven texture and an uncooked center of the bread. That is why for the last 25 minutes is recommended to remove the lid of the Dutch oven, the bubbles have already developed, the gel (such as the dough is) solidified and it's time to make that crusty crispy! 😀

  41. This is the best bread I've ever had! I realize now all of the bread I've eaten over the past 3 decades wasn't even bread! Thanks so much! 🤤😀

  42. Hello Alex! I tried 4 times making this bread but your suggested proportions doesn't work quite right for me. I mean the 1/2/3 proportions keeps making a very sticky dough. Tacky but very sticky. In order to make it work propery I added more flour to the mix and ended up like 1/2/3.5. Tried with different flours and it's the same. Is it possible that the 1/2/3 formula has too much water in it? Looking forward to your advice. Thank you.

  43. Tried this sourdough recipe last week. It was so delicious that I’m baking another loaf today. Follow the instructions on the video and you can’t fail!

  44. I tried it twice now, but the dough gets way too sticks to handle reasonably… I had do fold in quite a bit of flour in the first and second fold to get it to be manageable… might I use the wrong flour or what’s going on…?

  45. You can add garlic paste to your water before mix it with the flour. Trust me the smell of a garlic bread when you open your owen, it's just awesome.

  46. Wow man….this video reminds me of my holidays….when i was really looking forward to this series and imagining myself creating this masterpiece… although it nvr happened watch this after so much time brings back soo many memories….♥️

  47. 1:2:3 proportion is bullshit! I tried so hard and ended with glue liquid… Last time I was lost with measures and ended with something similar to this bread on the clip.

  48. Made this dough yesterday and baked today. Dough was a bit sticky but managed to keep it moving..wet hands can help with sticky dough. Still cooling but looks and smells terrific.

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