Okay, I watched the video several times, printed the recipe for one loaf, followed the video while I made my bread. My bread came out beautiful and tasty, best sour dough bread ever!! I proofed my bread in a small colander and my loaf rose into a beautiful ball of dough and baked to perfection. I will be making this bread a lot in the future! Thank you for the great instruction video.
@ Grateful Princess of God Right, you should just buy your bread. We'd all so hate to see your gentle fingers getting twisted while handling all that dough. After all you are God's little princess.
I have been making sourdough bread for years (about a loaf every 5 days) but this video has given me answers to many of my questions. This takes bread making to such a higher level.
Phantom Alpha The fermenting cycle is magic to the desired texture and flavor I've been seeking. I leave my dough in the refrigerator for several days before rising and the difference is amazing.
I had never made sour dough bread before. I watched this video about 10 times before my first attempt. I have now made it about 6 times and each time I make it my loaves are beautiful and delicious! Thank you so much for this wonderful video!
This girl is absolutely amazing! I watched a lot of videos and reviewed a lot of recipes and wow! She knows her stuff. You can tell that she is a bread expert. I hope that you tell her that I really really appreciate her knowledge on sourdough. I am impressed, as someone who bakes a lot... She is on point!
I literally know this video by heart since I watch it every single time I make bread. This recipe and method never failed me. Best avocado toast sourdough!
So to break this down, you need good quality flour, a scale, knowledge of the metric system, enameled dutch oven and a starter? Oh and a lovely person, with the most soothing voice on the planet, to talk you through bread making got it. I have flour so far. To be con't... ps. Thanks for the content. Truly it was great.
@@food52 ... I don't think the cowboys on the trail had most of those things... maybe the dutch oven... and made bread often... The day I use a scale to measure flour and water, is the day I need to go back to buying bread. They had a jar/tin with some starter in it; some salt, flour and water, probably from a creek. They cooked it in the dutch oven on an open fire with some coals piled on top. I'll bet it was great. Making bread should be joyful.
You got this! It’s honestly not that hard. A little trial and error. I started with a cheap kitchen scale and some starter a friend gave me. I use all purpose flour from any run of the mill grocery store and haven’t had any issues with that.
Just assigned trying a sour dough starter as a distance learning project during this school shutdown, we used this video to help us understand, thank you!
I have been making sourdough bread for years and never have I had the visual results this video produced. I was so excited when I opened by dutch oven and saw this beautiful loaf. I promptly ordered her book. Thank you!
I watch a lot of RU-vid tutorials on various subjects and this is the best I have seen. Expert and experienced instruction, clear focus, purely useful info without wasting a minute. Thanks! Making my first bread this weekend.
Have the book. Love the recipes and love to bake from it. As one obsessed bread baker I enjoy watching her do her thing. thank you so much for sharing.
I read a book on sourdough (not Sarah's) and got completely overwhelmed. I found this video (plus Bake with Jack and Culinary Exploration) and decided that I could indeed do this. I watched this video tons, used it as as step by step as I baked and SUCCESS! My only hiccup was that I divided my dough when they did so in the video and I realized in the end that I should have not divided it all. I ended up with 2 small loaves and had to watch the bake time very closely. I'm looking forward to my next bake day! And I'm grateful that I got a really good deal a few years ago from Food52 on a beautiful Staub Cocette 24 with a glass lid. It was perfect for this and I was able to keep an eye on things through the lid. I do hope you'll bring Sarah back someday for more baking lessons. She's a lovely and calming guide!
I really appreciate watching masters at work- it’s a little like watching mom in the kitchen. Makes a huge difference from just reading a recipe. Thank you!
This is by far, the most informative video I've seen on how to make sourdough. Thank you for posting! I had several fails, and after following Sarah's recipe, I finally made a beautiful loaf!
BEGINNER?? WATCH THIS!!! This is the BEST all in one video for true sourdough home baker beginners! I like that I am not sold anything via advertisements during and the presenters are FANTASTIC and chill and not over the top. I don't need anything faaauncy just the basics in an easy to follow and pause-able video. I still refer back to this when I have taken a break from baking and need a refresher! My bread always turns out beautiful! Slainte! Thanks so much y'all ROCK MY SOCKS!😋
10 years ago i ate a really good humble cheese sandwich in Budapest. It's just cheese tucked in between 2 slices of bread, a brownish color bread. It was amazing. the cheese was good (as usual) but the bread was really amazing. Every time I went to a fancy sandwich shop in Singapore, I had been hoping to taste the same thing but it never happened. While watching this video I'm thinking to myself, that sourdough bread slice looks exactly like the Budapest sandwich! I won't give up until I can make a good sourdough bread at home !
@@food52 I want to echo Haime. THIS is how to show someone how to make bread. Step by Step by Step. No massive cuts. Properly and visually explained. One of the best bread videos I've ever seen. Not that I like stretch and fold style ( I love kneading ). Bread making seems to be one of those topics where you need to see it happening to get it. Bravo! Sorry for gushing. I just wish there were more videos like this when I was learning to make bread.
Thank You for the step by step instructions, I followed everything you said and it turned out great, I baked mine in the out door brick oven ...it was my first time making sour dough bread and Im so happy with it, your great at teaching and I wish I could send you a picture of it...Thank YOU!
One of the most informative and easy to watch/listen to demonstrations/tutorials on sour dough bread I have seen yet .. I absolutely LOVE that she uses the scoring process to add the most beautiful decorative enhancement to the loaves .
Can we all agree, this is the best ...Sarah you have helped so many of us with the making of this video. I love my teachers...!!! (just so you know). ✍)))
Sarah, I bought your book and now have seen your video. Great job in both cases and it brings back memories of when we worked together on making shots of your artwork! Good to see you again. Stay well. Bob
What a pleasure to watch! Thank you for teaching all this almost forgotten techniques. When I was young I didn't think about learning how to do it from my granny. Luckily you are here! Thanks to both of you
Tuck, gently poke, lightly powder, work it, tug it, nice and supple, edible loaf, looks like a mummy, capture that steam, moisture is a big component, gently massage, no one likes a mouth full of flour, confidence is really key at this point, emancipate the steam, using a pizza stone introduce steam into your oven. Yeah, being a "young guy" I'm sure he was having a hard time holding a straight face. "Once you close the door, you're baking with steam".
Absolutely loved this, and hopefully I can bake some sourdough bread with success. Very relaxing, soothing to watch. Just had a cup of coffee, but the calm was stronger. I will watch this when trying to unwind from a busy day!
I’m new to bread making and looking for videos to venture into sourdough, this one it the best I’ve seen. Lots of answers to why in addition to how. Thanks.
Just friendly and outstanding. This video answered so many of my questions, like final proof. There are so many nuances that you covered that make the entire process sensible. Thank you.
Without a doubt in my mind the best video I have found on baking sourdough bread. Very thorough, offering insights, alternatives and food chemistry information without being overbearing, tedious or condescending. Great video production values as well. Thanks for this.
What I've learned in this video is invaluable. I use a different recipe, but the shaping, the techniques and reasoning behind them, all inform how I form my loaves. And each of the approximately 7 loaves I've created after watching this has been delicious. Thank you to both Sarah and Josh for demystifying this process! I have it memorized!!
What a great video! Thanks for the clear instructions and speaking calmly. It can be very frustrating when a person speaks too slowly or super fast. You're just right!
Like the previous comment: After watching the video several times, printing out the recipe and gathering the ingredients I made my first sourdough loaf. My husband and I think it turned out perfectly wonderful. Thank you for a detailed recipe that turned out an excellent loaf of bread. Now I am hooked!
Never considered adding salt later. But just put together another loaf, and I could really tell the difference between letting the flour hydrate, and just mixing everything together all at once :) ! Thanks! Also the whole steam part was a brand new insight to me.
I made my first “Pure” sourdough bread this past week after 40 years of bread baking - WOW - it came out perfectly! I’ve done the parchment paper lift before - works beautifully for baking in the Dutch oven. My Lodge cast iron Dutch oven does not darken the loaf on the bottom - am just saying. Thank you for your passion & expertise - you’re an exceptional teacher! The taste & texture are out of this world! 👏👏👏
I was surprised to see how many comments saying he looked uncomfortable. This is classic cougar love right here. Hot, sweaty, dough makin' cougar love. Cameras off, crew rolls home, glass of wine, wait until that bread is ready to cut? Done. Game, set, match. Extremely professional and informative sourdough making video though. 10/10 control on steam side up.
Excellent instruction. I'm relatively new to sourdough and I've seen tons of videos and read plenty, this one has answered all my questions. Thank you!!
Great stuff! When putting the loaf in the Dutch oven I usually hit it with some sprays of water, to get that extra nice caramelisation on the crust. Learned this from french guy alex.
I'm reading Sarah's book now and I'm so glad I found this video. The book, Sourdough, by Sarah Owens, is amazing! I highly recommend it if you're into learning about breadmaking.
Great instructional video! Very helpful and thorough... I have one Q: How big are the proofing baskets? I know the video mentioned that this recipe is good for two loafs, but by eyeballing the dough, I am assuming that the baskets you are using are pretty small. If you provide the size, that might help the viewers decide about what vessels they should use, as well as the proofing time. Thank you very much for sharing!
This loaf is my go-to loaf. When the four situation got challenging with Covid, I used this to test the new flours. Thank you so so so much for this!!!!
I just want to say THANK YOU! I watched this video and one other (for my starter) and have varied a bit on both. I was so nervous as this was my first sourdough ever and it turned out AMAZING!! I have not tasted it yet (has to cool down completely) but it lifted and the scoring turned out gorgeous! Thank you so much for the in-depth and detailed video!!!!
The best tutorial ever. Thank you, Sarah Owen. I’m two months new to bread making. Oh, the joy. Made 1/2 this recipe to produce one loaf. Mistake. Hard to manipulate small amount of dough. However, as I type my teeny tiny loaf is resting in the fridge and I have great hope that tomorrow evening I’ll be enjoying a slice of bread made with my own hands. Will be buying Sarah’s Sourdough book. Gotta’ learn more techniques.
You can tell that she normally teaches in person cause she keeps looking at him instead of the camera... You can tell he doesn't like the eye contact lol!
Thank you Sarah and Josh, just had my very first attempt in making sourdough, it looks and smells amazing. I didn’t have a Dutch oven and used my pillivuyt casserole baking dish with lid and it worked. I didn’t have any of the bowls or utensils you used but used whatever I had that was similar and voila..... now waiting with for the loaf to cool. Best tutorial ever!
Thank you for a wonderful video. I read that you should not preheat a Staub or LeCreuset dutch oven EMPTY at 450-500 degrees because the enamel will crack over time. Have you had any problems with your Staub dutch oven? Thank you again
This was so helpful.. as silly as it sounds, I was having trouble getting my dough into the dutch oven without ruining my scores lol this method was embarrassingly simple; thank you!!
I have just baked my first successful sourdough bread after several attempts. Thank you for this video. I will check her cookbook and try her method too.
So I am 64 and have been cooking & baking all my life. She taught, or reminded my old memory, that the 'rougher' the flour, the more moisture it will want, and to not use iodized salt! - I don't think I ever knew that one... unless I was reading 'Kosher' and just used what salt I had. I think we tend to grab our Kosher when we're ready to make ice cream. :) Thank you Sarah! Now I want to know, what your secret is to being so calm? Confidence in what you're speaking about and doing, yes, but I admire your unflappable air. I would call you Her Serene Highness if you were royalty. :)
I wish all my teachers/professors/mentors spoke and taught like Sarah Owens. Then maybe, just maybe, I would have done better in school. In any case, did anyone's bread turn out a bit salty? I measured everything in grams, and even when I was adding the salt I couldn't help but worry that it was too much. Could I still get a decent loaf if I cut the salt amount by half or so? Any advice is greatly appreciated!
I love making sourdough bread I sometimes substitute half the water for a good quality flavoured beer or stout it really give the bread a fantastic flavour give it a try !.
I was wondering about this. I had half a thought to substitute some of the water for beer it, but as a beginner with the sourdough making process, I wasn't sure if it would help or harm the dough. I have made standard yeast loaves with beer and red chili flakes in the past and thought it'd be a great flavor add to sourdough. Thanks for the info. Going to try it on my next batch of sourdough bread.
This is all super clear EXCEPT I have one question: for the very first step, do you start with starter/levain that is "ripe" (i.e. fed and risen to its max right before this) OR can it be right from a jar that has been in the fridge for a few days without a feeding?
PRO TIP!: My iron dutch oven blacken the bottom of my breads. So I had this pizza pan that would fit in the Dutch oven but would not go all the way to the bottom before getting stuck at a point about an inch above the bottom. It provides a non-stick surface that has an air gap between it and the very hot iron bottom. This cooks the bottom crust perfectly and without blackening it. I was going to buy a ceramic dutch oven for well over $80 but this DIY solution works perfectly and I already had them.
