So excited to be back! Bread is what I make when I feel happy, or sad, or stressed -- or just when I am in the mood for fresh, delicious, bread! Let me know any questions you may have about bread in the comments below!
I have named my sourdough starter Claire Sourfitz in your honor. Your videos have been so inspiring and make me feel so much more comfortable in my kitchen!
@@CSaffitz Make sure you've got shower-caps on hand... I kid. But Clare, I wish you were the pastry chef where I used to work. Our pastry chef was good, she just didn't like anyone, nor did she like to share her methods.
A couple of weeks ago I made my first ever sourdough bread using Claire's instructions and it was a total success, both looks and taste were awesome. And I am Polish, we are raised on great bread. Thank you, Claire!
@@joel-cx7hm I would say so. There are different ways, but dutch oven seem to me like the best and easiest way to control the environment, the usage of the steam, etc
I'm 75 yrs old and today I figured out how to deal with that very, heavy, & hot Dutch Oven. I learned how to work without ever having to lift the Dutch Oven while it's hot. My oven is below my range like Claire's. Put the cold DO with cover into the oven then start the oven. When ready to bake, pull the oven rack out far enough to access. Remove the lid. Lower the bread into the DO using the parchment paper then lid up & close up. Remove the lid, when ready, as before. To remove the loaf pull out the rack & remove the loaf using Claire's tongs & parchment paper technique. Shut off the oven with the DO & lid inside until cool. Thank you, Claire, for your hint about using parchment paper as a "loaf transporter"! I baked 2 sourdough rye loaves w/carraway today--still to hot to cut--can hardly wait to taste.
I have been looking into making sour dough lately and found a beginner course for free on the internet that is supposed to be the most simplified form of this. I left that course feeling confused and not that confident. But this video was so easy to follow and I feel like I could actually do it!! Thanks 😊
Yay! Not to mention, a lot of us started sourdough in the pandemic because you couldn’t buy commercial yeast! Remember the days of empty grocery shelves? Couldn’t buy bread so we wanted to bake it, but couldn’t bake it because we couldn’t buy yeast, so sourdough made sense. Now though, I bake for fun and the ritual ❤️ 🥖
This is the best sourdough tutorial I have seen. You say two years too late but it is perfecting all the ones I have seen before. It was well worth the wait. You are a perfectionist when it comes to teaching and “that’s a good thing”!
I really love how passionate she is. You can see that she has dedicated her life to what she loves and you can see how happy it makes her! I love watching your videos! Even though I’m gluten free and can’t enjoy most of what she makes.
I just ordered this Dutch oven in red! Thanks for the discount, Claire! Can't wait to try some bread. The perfect pause between "verdict" going up and the "mmm" made me laugh so hard! Love you guys! :-)
This was so perfectly timed, a coworker just gave me starter and I was going to give sourdough a go. I was just wishing you had a video on it and well here we are haha
I’m a bit late to the sourdough party but I’ve been wanting to make it for years. Struggling with timing the feeding of my starter and when to start the autolyse, but I think tomorrow morning is the time! The timeline is the trickiest part for me.
I really enjoy her teachings. She gives you the reason for doing it a certain way and she clearly loves what she is doing. I loved at the end how much she said she loves bread and stated, "I am going to eat the rest of this loaf", not piece that she cut, but loaf. :)
This is so timely. I made my first starter (Mathilde) this week and have felt so far behind the trend! It's a little overwhelming to jump into so much information so I'm grateful for the arrival of this video.
I started making sourdough several weeks ago. I was well versed (for a home cook) in other types of cooking but had very limited experience with handmade breads. My first loaf was hilariously bad but I realized my mistakes as I went along and corrected them on the next batch. Since then it has turned into an obsession/fascination with the process. Its so therapeutic, relaxing, and rewarding. I'm making 1-3 loaves every few days. My family is loving the fresh homemade bread. I learn a little more each time and it's a joy to make. I used your tips from a prior video to correct my mistakes and broaden my understanding of the technique. Thank you! Much respect and gratitude.
After the It's Alive sourdough bread video and the one by NTY Cooking, this is the third time I'm watching Claire make sourdough bread and I regret nothing! I'd watched a fourth and fifth video, too. I don't care. It's like meditation!
Girrrrl, I made this bread. It was my second sourdough bread, and I got great oven spring and a beautiful ear! I was so happy. I was dancing in the kitchen. Thank you, Claire!!! The only thing was that the edge of my ear got burned, but I don't care. I'm taking the ear as a success. It was beautiful. xxXXXXxx
@@daisyblooms4813 If you're seriously looking into getting into bread, I'd suggest King Arthur Flour's recipe for "The Easiest Loaf of Bread." It was the first bread I ever baked and it's pretty good.
The way you pre-think of newbies fears, potential harms, ways it would be easy to mess up, and also just saying look it may not work but that’s the fun of it. You’re such an amazing teacher
I've used Claire's recipe from NYT since the episode came out. Always produces very pleasant breads with great crumb. I apparently do not have the same size Dutch ovens and had to shrink the recipe slightly. Great episode to come back to after the break.
Regarding rye flour in sourdough (without wheat or other gluten heavy flours, someone asked in a thread). #1 strong starter is key, #2 regular feeding, #3 good timing with your levain overnight, #4 less aggressive kneading, as rye doesn't have much functional gluten so overworking is like over beating egg whites kinda it I remember correctly, #5 don't add too much flour, after the initial mixing (ideally in a stand mixer) the dough should still appear a bit wet as over time it hydrates A Lot and the rye will drink it up moreso than other flours. #6 wet hands will help you manipulate the dough (it's very sticky). #7 turn twice when taught in the bins, it won't grow in size as much as wheat bread, you'll have to get to know it as it will behave differently in different environments (heat, humidity, starter strength etc). #8 shape quickly and place into bread tins with steep sides to prove and this will help with the structure, it will end up oozing as it were and become flat otherwise 😅. Can't quite remember the settings we used to bake rye in our spot, you'll have to look into this one 👍 #9 please bear in mind that rye is not gluten free just lower. If this is helpful to anyone let me know, it would be great to see how my memory served us here haha! Have fun baking! 💯✨🥖🥐
I teach yoga and the whole time you were describing how the bread making process feels to you, it reminded me of yoga for me then you made the same connection at the end! Your passion is so inspiring, thank you :)
Dessert Person just arrived on my doorstep and in time to take place in my purposely built bookshelf in my newly renovated kitchen. I can't wait to try the foccacia recipe in the book and now this one you've just kindly gave us. Hello from Australia
After watching this video, I brought out my started that was sitting in my fridge for the past few months and fed it. Happy to report that the starter is still alive so excited to try this!
I've watched Claire Saffitz make sourdough like 1000 times in various incarnations and I could watch it about 1000 times more in different incarnations.
Been waiting for the updated thread video!!! I started making bread because of you and it really is now one of my favorite things to do, you are absolutely correct (in my opinion) in saying it is a very meditative and rejuvenating process
So happy you are back. The bread looks fabulous and I believe that the rye flour really made a difference to the crumb. My favorite bread was light rye toasted...no caraway tho!
I’ve kept my starter alive for 2 years now and definitely figured out how much I can starve it in the fridge and still pull it back from the brink. 😂 And it’s amazing how much better sourdough turns out than French bread made with commercial yeast.
Your efforts in creating this video is greatly appreciated. You shared more information than most but in a way that was calming with a joyful tone. My favorite part was slicing the tops. Thanks
I made a sourdough, my oven seemed too hot so got it out early thinking it wasn't going to be great. It is amazing, so tangy! Nothing like store bought. Inside there is a great chew to it which i love. I had sourced local, organic stoneground flour and it is so blimmin yum!
I have my starter for 4 years now, still kicking and alive as ever. Named her Soury. I love her. I made it with Claire and Brad back 4 years ago or so.
This is the happiest I have seen Claire tbh. From the horrors of gourmet makes to this, I am so happy for Claire. Love bread and this episode just shows how much it makes her happy. Thank you Claire!
Love that you mentioned that not all oven mitts are safe at high temperatures! My cast iron pott now has pieces of plastic stuck to it from a melting oven mitt. It was not a great experience and I was lucky that I didn't also burn my hands.
Yay!! I was so looking forward to today's episode! Great way to come back. A friend offered me some starter recently and now I am going to take her up on her offer.
I JUST WOKE UP BECAUSE IM STILL ADJUSTING TO THE NEW TIME ZONE I AM IN BUT THIS IS THE BEST THING TO WAKE UP TO 😭 CLAIRE, SOURDOUGH, A VIDEO OF CLAIRE, AND A VIDEO OF SOURDOUGH 😭
My job through the pandemic is delivering bread, so there was no need to bake my own bread since I got extras for free. Now that I'm getting bored of shelf breads, I want to attempt baking my own. This couldn't have come at a better time
Your video was excellent! I made the 2 loaves last night and they were seriously incredibly delicious! The crust was perfect (I like it dark also), the inside was airy with some nice large and small holes, and the taste and texture were A++++++. Thank you!
38:54 little tiny tip, avoid using rice flour and spritz the top of the loaf lightly with water as you put it in the Dutch oven and you’ll get so many blisters
Wrote these instructions on a check list for myself. My starter has finally matured and I’m trying out the process today for the first time. Thanks for the details and explanation of the phases. Hoping tomorrow yields a nice loaf
Claire! Welcome back! I’ve been looking forward to some new videos. I think sourdough is always relative; I made my own starter 3 years ago, but I am still learning in my bread making journey. Next month I’m getting tougher with some friends to learn more about baking sourdough. Thank you for this lesson!
I made my first sourdough last week but it came out flat and dense….good but very dense. I used this video as guidance for my second attempt and I was successful! 🎉 Thank you for the step by step in depth instructions.
Claire, you are such a great teacher. Your articulation and demonstration (with many thanks to the camera team!) of all the important points is so valuable! I’ve been making bread for many years & gradually learning the fine points. Claire’s excellent demo helps me with many details. ‘Tartine’ by Chad Robertson has been a game changer for many of us home bakers, but his 1st book is quite a tome with a number of points to puzzle over. Claire’s demo covers most of the fine points. ‘Tartine No. 3’ is fantastic, imo, - all about whole grains. There are so many ways to make bread! We have been doing it for thousands of years! Two comments: 1. If you don’t have a Dutch oven (Lodge makes affordable ones), a pizza stone works very well. I have an old pan in the bottom of my oven with cheap lava rocks in it. Just pour a cup of tap water over the hot rocks for your steam. 2. Artisan bread should be baked until it almost looks burnt! Those pale Namby Pamby loaves won’t be done in the middle, even if the temperature seems ok. Claire’s bread is gorgeous!
I love this video and it helped me so much plus I really enjoy Claire - she is so direct and to the point and fun. However, adding the starter and salt after the autolyse is really difficult and i prefer to mix everything together and find I get the same result. If I wait to add the starter and salt, I find my dough is so tough prior to adding and it just doesn't feel like it incorporates evenly; I have to work the dough too much to incorporate it all properly.
Claire, you made such a beautiful bread. I’ve been trying to make the starter during the past 14 days, but I was unsuccessful. I really want to make sourdough. I am going to throw away the starter today and start again. Your bread looks so great that I really want to succeed as well. Congratulations! Gabriella
Hi Claire! I just wanted to thank you for this video. I have made two loaves and both successful. I’m new to sourdough baking and have only made 5 other loaves which were all a fail. They turned out gummy and didn’t rise much. Your video is very detailed and I learned so much. Hoping you make more videos using sourdough starter! Thank you again!
Your explanation makes this feel so much more approachable and less intimidating. I'm currently in the bulk ferment stage and very excited to try it tomorrow!
