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Sourdough Bread – Part 2: The Loaf | how long is sourdough bread good for | How to cook tips and tricks
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Sourdough Bread – Part 2: The Loaf
Learn how to make a Sourdough Bread! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy demo for Sourdough Bread – Part 2: The Loaf!
how long is sourdough bread good for
Learn how to make a Sourdough Bread! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy demo for Sourdough Bread – Part 2: The Loaf!
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June 25, 2022
June 25, 2022
47 Comments
Check out the recipe: https://www.allrecipes.com/Recipe/260540/Chef-Johns-Sourdough-Bread/
Takes like 3 yrs to make a loaf 😂 but totally worth it…
WITHOUT FEAR
Yep. If it is too much trouble, too much work, takes too much time somebody is missing the point….of life. Thank you, Chef John.
I followed this recipe exactly and my sourdough bread was delicious. You need to plan ahead to be able to serve at a specific time but well worth the effort. Thank you Chef John.
Maybe I am missing the point of life but really!!! I don't have a week to make a single loaf of bread. I think I'll take 10 minutes to run to the bakery.
"Do not cut this bread open hot, you will lose too much moisture" I really appreciate that you always explain something with a reason.
I make a 68% hydration loaves ( my own recipe). I get the most amazing oven spring, even when my starter never doubled in size, but has big bubbles. Your crumb looks good.
I wanna make this but I don't have a scale😩
I would add several cloves of garlic to that bread. Baked sourdough garlic bread! 😋😋😋😋
That’s one of the saddest looking loaves I’ve seen lol
Hey Chef John, I have been using this recipe and very much love it well beyond any other: I always feel like I'm making a hockey puck and then post oven I am the SOURDOUGH KING! However, I run into a pretty consistent issue with the 12-hour kitchen fermentation. Would you suggest keeping it in the mixing bowl and putting that into the fridge and then shaping post the 12 hour fermentation? Or will that not be enough time to form to the banneton. When you fridge your banneton, how do you do it: water mist or just the generous amount of flour? foil or plastic cover?
I’ve made this twice, including today. The flavor is almost indescribably delicious. I also make commercial yeast added bread from the sourdough discard which also has a nice sourdough flavor. Nonetheless, this bread made with Mother Nature only yeast is dramatically more delicious.
make the crust darker, John.
3:31 I'm sorry, that's lightly floured? That feel generous.
When I retire I’ll give it a try
Peanut butter and jelly on sourdough 🤔🤮
Can you make it in a loaf pan?
Same recipe, same temperature?
"All you pizza stone people, pay attention"
Me: 👂
"You do not need a pizza stone"
dies
I’ve watched this video many, many times, and I never get tired of hearing you murmur, “of life.” Thank you, Chef. I won’t forget!
I will die of hunger before i finish that bread.. 24 hours to make a little bread?😳
I made your sourdough bread! It is beautiful! I am going to work on getting more surface tension on the dough in pre shaping……want a bigger ear!
Question about the starter: after making the bread, do you keep adding flour and water to the starter every day?
7:45 amazing
Kneading is hard? Since when?
Yo, I’m here at 666k views. Satan is blessing/cursing the loaf
Oh hell. I died waiting for this bread.
So we called it Chef Jon Dough. And yes with a snooty French accent. Snooty like that Maitre D' from Ferris Bueller's Day Off.
Way toooooooooooo lonnnnnnnnnnnnnnngggggg of a process!
I could smell the bread getting cut open I swear
best bread you've ever had, at least that's wut you gonna tell people…. LMAO
Bread is the staff of life
It will be faster to paint my bedroom LOL
I laughed out loud when you slipped “peanut butter and jelly” in there.
Thank you.
Looks like a pancake to me. Minimal oven spring. No ears, though he tried. Dry exterior. Minimal blisters. Probably overproofed or not shaped properly.
For a sub-70% hydration, that's a subpar loaf. I'm sure It tastes great, but low quality bake. People should aim higher.
Check out foodgeek, bake with Jack, or fullproof baking instead.
"It's that simple", so said Chef John, can't help liking John and so I tried making delicious looking Sourdough Bread. Struggled with sticky dough at the end. Well turned out, freakin' awesome bread, (still can't cook rice) but I can actually bake Sourdough Bread. So 🙏 Chef John 🥰
"To all the people who say that's too much trouble, that's too much work, that takes too much time… Well to all those people I just have to say, 'I really think you're missing the point…of life."
Classic Chef John wisdom.
Looks like it might have been over fermented. Maybe even could have used a bit more final shaping.
That being said, I'm sure this is a wonderful and delicious bread. Especially knowing the one and only Chef John made it.
Just sayin' it's a frisbee. Gotta get the oven spring.
If you fold the bread 3x with 30-minute intervals before leaving it for 12 hrs in the cooler it will make a better structure and the bread will stay higher when you put it on the plate to bake. So folding isn't only fund, it makes a better shape and texture.
NIce!
transgender
hey chef john, i live next to a bakery that is run by a family that are decendants line of the guy that first created sourdough centuries ago, do you think its worth it for me to try your recipe or should i just go there?
Using this recipe I made my first sourdough bread that actually turned out. It turned out just like I wanted with a nice rise and it had a great shape.
You are being a bit too rough with it, degassing the dough to much.
I've finally found one thing in life that I can make that looks better than Chef John's. Taste test, pending.
Hi Chef John, I have followed your blog for a few years now. Thanks for the great commentary and making food a lot more fun. How do I maintain the yeast? Should I feed the yeast after making the first loaf? And should I continue to discard the same amount each time?
That is NOT real sourdough