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Your First Sourdough Bread (FULL COURSE in 30 minutes) | how long is sourdough bread good for | How to cook tips and tricks
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#Sourdough #Bread #FULL #minutes
Your First Sourdough Bread (FULL COURSE in 30 minutes)
This is how you make your first and perfect sourdough bread from scratch. You will learn about all the tiny but important details enabling you to make beautiful naturally fermented bread. This is not just a recipe, this is a full guide looking at the why behind each step.
You will need to have a sourdough starter. If you don’t have one yet, this is how you can make one:
Links:
Get some of my starter Bread Pit:
All my custom designed shirts/hoodies:
Questions? Join our discord:
Support me and gift me a pack of flour:
Learn more about different starter types:
View all my sourdough flow charts:
Bread rolls:
Rye sourdough:
Chapters:
0:00 Intro
1:43 Tools
2:29 The full sourdough process
3:17 Recipe
4:03 Flour categories
4:41 Wheat flour types
5:38 How much water for your flour?
6:26 How much sourdough starter?
7:30 Stiff sourdough starter
9:30 Kneading
13:10 Mastering fermentation
14:57 Make a round smooth dough
15:51 Stretch and fold
16:44 Shaping
19:30 Proofing
20:13 Baking techniques
21:20 Home oven baking tips
24:28 Scoring
27:10 Results
29:30 Common crumb issues
31:00 Thank you
#sourdough #sourdoughbread
how long is sourdough bread good for
This is how you make your first and perfect sourdough bread from scratch. You will learn about all the tiny but important details enabling you to make beautiful naturally fermented bread. This is not just a recipe, this is a full guide looking at the why behind each step.
You will need to have a sourdough starter. If you don’t have one yet, this is how you can make one:
Links:
Get some of my starter Bread Pit:
All my custom designed shirts/hoodies:
Questions? Join our discord:
Support me and gift me a pack of flour:
Learn more about different starter types:
View all my sourdough flow charts:
Bread rolls:
Rye sourdough:
Chapters:
0:00 Intro
1:43 Tools
2:29 The full sourdough process
3:17 Recipe
4:03 Flour categories
4:41 Wheat flour types
5:38 How much water for your flour?
6:26 How much sourdough starter?
7:30 Stiff sourdough starter
9:30 Kneading
13:10 Mastering fermentation
14:57 Make a round smooth dough
15:51 Stretch and fold
16:44 Shaping
19:30 Proofing
20:13 Baking techniques
21:20 Home oven baking tips
24:28 Scoring
27:10 Results
29:30 Common crumb issues
31:00 Thank you
#sourdough #sourdoughbread
50 Comments
I am currently writing a book on sourdough. It's a deep dive on why you should do things, not just a collection of recipes. It will allow you to bake the perfect bread at home with your flour and your setup. The book is completely free because I believe it's essential information. The first 30 pages have been written, you can get it for free here: https://thbrco.io/book. Happy to hear your feedback. And to you nerds, you can see the source code here: https://github.com/hendricius/the-sourdough-framework
Just a thought. Wouldn’t it be better to bake a room temperature dough, rather than a cold dough from the fridge? The room temperature dough will heat up and rise faster in the oven, before forming a crust = better oven spring?
I haven’t tried this, but tell me if I’m wrong.
Thanks for the video! I am trying to figure out why my sourdough isn’t springing up and I think I will try your stiff starter method, scoring properly and turning the heat in my oven down. Just a question, I think I am a bit dumb and didn’t seem to get this lol, but how long did you ferment? Is it 8 hrs initial bulk ferment with stretch and folds every 2 hours then overnight in the fridge?
I wonder if he makes videos without all the science explained, with just the recipe and steps.
Great video! Can you share more about baking covered to 197F internal temp, then finishing uncovered? How did you decide to uncover the bread at 197F instead of 200F or 190F?
Thank you!
I have a question, I followed the recipe here but my fermentation sample didn't rise at all for more than 7 hours. I have to wait for almost 12 hours to get the sample to rise properly. I don't know why it took so long. The temperature was around 23-24.5 ⁰C
What brand of pizza stone are you using?
Man, I love you. Never found those technical information that are absolutely necessary for dominating the bread making instead of following others recipes.
I wish you were my neighbor
Hallo Hendrik. Ich habe mich daran versucht und an einer Stellschraube gedreht….dem Mehl (Ich höre schon den Tadel). Ich wollte jedoch etwas Roggen untermischen. Ich habe also 200g Weizenmehl 1050 (12% Eiweiß), 100g Roggenmehl 1150 (9% Eiweiß) und 100g Roggenvollkornmehl (8,4% Eiweiß) genommen. In Summe komme ich damit auf 10% Eiweiß. Dazu habe ich 40g trockenen Starter, 8g Salz und 60% Wasser gegeben. Der Teig blieb nach etwas Kneten und 10 Minuten Ruhe so flätterig bzw man konnte ihn nicht so ziehen, dass man das Licht durchschimmern sah. Eher ist der Teig spätestens dann gerissen. Da der Teig mir sehr mürbe erschien, habe ich sukzessiv den Wasseranteil auf 70% erhöht und zwischen durch immer ruhen lassen. War zwar etwas besser, aber ist immernoch gerissen. Hab einen Esslöffel vom eiweißhaltigeren Weizenmehl dran gemacht und nochmal gewartet. Immer noch nichts. Was mache ich hier vielleicht falsch?
Hab das jetzt mal weggestellt und nochmal komplett auf Rogge verzichtet, um wenigstens zu schauen, ob ich mit purem Weizenmehl wenigstens einen Erfolg erzielen kann.
Danke dir für die guten Videos!
Your instructions are convoluted and the process arduous and impractical. We don't want to write a book or be a professional baker; I just want to bake a good sourdough bread without the science!!! You could have done this in ten minutes instead of over half an hour. However, your recipe is good and the bread looks great, and that is why I gave you a thumb up, thank you.
I really like this recipe, but I got I bit problem. When I’m going to make the dough round is still sticky.. where is my mistake?? Thank you.
I’m not completely sure why the dough is slashed.. but I simply use kitchen shears to make cuts in the dough. Any thoughts?
I followed your instructions fairly closely and produced a terrific loaf of bread, Danke Schoen. from Atascadero California.
Really eye opening video! Thanks for the amount of effort you put in to put this together and then sharing it with us.
All your breads contain a rookie mistake! There is almost no bread, it's more air than bread!
Baking bread yourself is widespread in Germany, we also have bakers who sell an enormous variety of bread, all handmade. A bread must not be too heavy/dense and above all not so extremely full of holes. You might want to put honey on it and a Swiss cheese is counterproductive.
The crust must not bubble either! This takes the flavor out of the crust, making it less durable and sensitive to moisture! That means the crust won't even taste good the next day and will probably be soggy from moisture.
You have too high a temperature, the crust starts to form too quickly, so your bread doesn't have enough time to expand. This will not give your bread a nice shape and it will look flat at the bottom.
>>>Here you can see a high-quality sourdough bread>>>https://www.youtube.com/watch?v=d1X_ZDrfn2U
Full bread, no blisters on the coast! Full of flavor! MMmmmmhhhhh….. Only this is real sourdough bread!
Gluten Tag Hendrick. Is "the float test" an accurate measure of starter strength?
This is absolutely brilliant. Thanks so much! I was going crazy. My starter takes 10 hours to rise (overnight). And when fermenting the dough for that much time, I tend to break down gluten. With the stiff starter, those 10 hours do not destroy the bread structure! One thing that happened to my bread and I couldn't find the explanation why: disregarding the hydration that I use, lots of times I end up with a very gelatinous crumb. Some people like it, but I don't. Does it have to do with fermentation times or what else? Thanks!
An dieser Stelle einmal danke für deine Tipps! Ich Harder zwar immer noch mit zu nassem, nicht sehr stabilen Teig aber ich beginne zu verstehen! Hätte ich Mal vorher gewusst worauf ich mich da einlasse 😅
Danke danke danke
Hi :), I usually use spelt and rye flour together in 2:1 proportion. This is worse to build gluten, but the taste is better then with one type of flour . Did You make this type of bread too 🙂 ? p.s. thank You for professional advices, I see that I will improve with my breads.
Thank you soo much for your videos and for this great recipe. I used 50% whole wheat and 50% all purpose flour and the results were amazing!!! I only added a lamination step (just because I like doing it) . Thanks again for all the tips and explanations your videos are very clear and the results are just as you describe.. thanks again!!
How much water do you drop in the oven?
im new in sourdough bread, after watching your video, i have much better understanding. On the stiff starter conversion, first i mix 50g flour, 10g starter and 25g water, just place the mixing at room termperature? after 24hours, i then take 10g of prevous day, 25g water and 50g flour, here do i need to store the mixture in the fridge?
please post on rumble as well
What is the thickness of the sourdough crust determined by?
isn't your little sample has SALT? are you going to use it for your starter? really.. ?
Thank you!
Can't believe how I can obtain such knowledge as this, for free. Your explanations, graphics and warm personality makes it a joy to watch. Thank you very much for sharing your expertise with the rest of the world.
I would have liked to see a more detailed demonstration of creating the starter. I am concerned that if the dough can over/under prove, maybe the same for the starter, help needed please.
Hi Hendrik should I expect the stiff starter to double overnight in the first feed? Thanks so much.
I'm wondering if you can help me Hendrik. When exactly in the process do you cut off a sample of your dough as a fermentation control? My sample did not rise much but my dough overfermented. I did more folding of the main dough and nothing to the sample. I wonder if that's why the main dough rose faster than the sample. Should I wait to cut off a sample after a couple of dough folds?
Can you do a similar video but utilizing a stand mixer?
würde Jenaer Glas im Ofen gehen?
Hi hendrik, if we were to use store bought yeast, what would be the equivalent of 10% starter by weight?
Gluten tag, prima videos !! i got an inportant question iv seen several videos , yours and others, im confuse. If i use a starter, either stift or not, do i ned to apply yeast to the mix?? yes or no ..??
Your bread recipes are amazing!! Great taste easy to follow. But mine ALWAYS turn out as a frisbee 🥏 😭
I use a Kenwood kneading machine could that be an issue?
Moin,
wie verhält sich der ganze Vorgang, wenn ich dies auf 100% Gelbmehlweizen-Vollkornmehl anwenden möchte?
Hast du schon Erfahrung damit gemacht?
Benutze liebend gerne die Mehle von den Urkorn-Puristen und möchte ungern auf anderes Mehl ausweichen.
Insgesamt sehr tolle Videos die du hier einstellst, vielen Dank dafür 👍
Does your method to mastering fermentation work with any recipes? Including high hydration doughs that require stretch and folds throughout fermentation?
Gluten tag Hendrik, I was wondering if Buckwheat flour can be used to feed an established starter. Mant thanks.
So when I follow this recipe and use 550er German flour I wouldn't use 80% hydration like you did but rather a 65% hydration because the gluten content is under 10% (500g flour and 325g water for 65% hydration) ? And if I use 630er spelt flour, as it contains more gluten I can use a higher hydration? Still a bit confused after the explanation with hydration and gluten content and then seeing this recipe is 80% hydration.
Hello Bread Code!
I am an amateur sourdough baker and I am curious what kind of flour are you using?
I live in Darmstadt, Hessen, Germany so any tip from you will be useful.
All the best!
I used to be able to pull off a decent sourdough while working at a cafe with commercial grade equipment, ingredients, environment and a starter that I had cultivated for months. After quitting the job, I tried my hands on cultivating a new batch of starter (should have brought home some of my old starter pre pandemic) and trying out sourdough baking with home equipment and ingredients sourced elsewhere…. everything went haywire! I was so disappointed! It was as if I had to start learning all over again! This video (and several other videos from your channel) really helped bringing the bread back to the right track. My bread today has much better air bubbles but not quite what I managed to achieve back then. Initially tried mixing with my mixer and the dough was just not…..as good looking so I hand kneaded it and understood that perhaps my mixer isn't that suitable to mix the bread. I still need to understand my flour better and figuring out a better water ratio. And perhaps better some rye to feed my starter too instead of just normal bread flour. Thanks so much and wish me luck! Danke schön!
Hi Hendrik, I created a stiff sourdough. You said that one can use a flour with less gluten. But how about the rise then during fermentation? Should I still follow the percentage rise 20-40 % when using 12 % protein flour? Or does this change with a stiff starter? You say that the fermentation should always go from 8-12 hours. But my dough (400g flour, 300g water, 80 g starter) was at 20-40% already after 3 hours! Thanks for guiding me.
my suggestion is mixing the stiff starter with the water first. Then It's way easier to mix in the flower
You're amazing and you have a special place in heaven for putting so much effort into this.
Hi Hendrik, for the stiff starter, do I only make it when I need it or does it make sense to maintain a stiff starter like how we maintain a 100% hydration starter? If I can maintain a stiff starter, do I then need to feed it everyday or can I simply feed once (10g of stiff starter + 25g water + 50g flour) and leave it in the fridge until I want to use?
Taking a sample was the game changer for me, I don't know why I had never thought of it! turns out that my dough doubles in about 5 hours, I gave it that long this time and my word the ear was almost touching the top of the dutch oven! I am blown away, thank you!
I did however opt for the method of adding a couple ice cubes instead of water as it seemed to perform a bit better and the steam stayed for a bit longer giving me a more malleable crust on the finished result!
Thank you, thank you, thank you!
How does having a stiff starter compare to building a stiff levian 12 hours before you bake?
What can be done with the remaining stiff starter not used during the stiff starter conversion?
Thank you, thank you, thank you!!! I have been following you from Portugal since January when I started my own starter. I have been struggling with the oven spring until TODAY!!! Thanks for ALL your help and videos.