Paul's complete Sourdough Bake: How to make the perfect Loaf | Paul Hollywood's Easy Bakes 

Super thanks, I can get started. I tried to follow a french course on sourdough and it was more complicated than brain surgery.

I totally trust Paul Hollywood on bread. 💯

I will try to make my first sourdough bread today🙏🏾thank you do much❤️

Delicious 😋 Greetings from Scotland 🌻 Have a wonderful day everyone ❤️

Thank you for taking the mystery out of Sourdough bread! I've read & re-read articles about starters, they seem to want you to use vast amounts of flour (like entire bags each day), this looks simple, easy & something I can handle! I love to know that a professional's oven mitts look just like mine!! I hope you will continue making these videos, they are great.

I’m impressed that your mittens look used! And your kitchen looks like the average home!

“Any old bag that’s been lying around the house…” 😂😂😂. Love it

Thanks to you and your instructions, I can now make the most perfect sourdough items! I've kept my starter going for over a month, which is great for me, considering I've never had much luck before!

I love watching this man baking. Seeing an expert do his thing is highly engaging

Can't thank you enough for your easy instructions on how to make a sour dough starter! After years of trying, your recipe was a total success!! Thanks so much Paul!!

You're a great teacher, Paul. This is brilliant and I cannot wait to eat what I bake. Thank you!

My now young adult son recently began making bread, with inconsistent results. I'm a very good cook, but a horrible baker! I just watched this video and sent it to my son. Waiting on the best sourdough bread yet. Thanks Paul!

I have tried this recipe twice now and it has worked really well. Thank you.

I love how you prepared the sourdough bread, I saw something new that I did not know, you put the flour with water beforehand, you left for a while, then you added the other ingredients. I also like your not very large but easy to use kitchen, they are all at hand, and within the range of the camera.. Brilliant. ❤️👏🌺🌺🌹🥰

Thanks for explaining sour dough in simple terms. Here hoping it’ll work out better than my first attempt.

Amazingly simple directions, Efharisto Paul. Keep sharing

Good to see another video, Paul. Wish you did more, really enjoy them.

Thank you Paul, you made my first ever attempt to make sourdough bread seem easy 😊

Wow, Paul, you are my hero! Thank you for this video and explaining the method so clearly! I shall be giving this a go as soon as possible. Thank you x x x

Thank you for making this easy I’m going to start my starter today 👍

Paul, big love! You are an amazing and a miraculous soul! Much love 🙏🙏🙏🙏

Marvelous.... going to start my starter tomorrow and give this a bash, it looks fantastic, thanks Paul

I would love to try that bread made by Paul! I would watch him bake anything...don't care what it is. 😊

Got me baking again!

Thank you, Paul. It’s a great tutorial. I passed it on to my daughter who is interested in learning. I don’t suppose you can make it with a gluten-free flour that would suit me.

Hello Paul from Brazil. I would like you to know that you inspired me to get started making in artisan sourdough bread and other sourdough delights. Thank you very much.

Thanks for explaining how to make sourdough ❤ 4:16pm Italy

Thank you so much for this start to finish recipe and tutorial. I've been wanting to learn how to bake this. It all seemed so daunting. UNTIL NOW.!!!!!❤😂

as always straightforward

Trying this morning!

Wow, this I'm going to try! I'm glad I came across your video

Thank you 🙏 that looks yummm 😋

I've been using a method from the Brick House Bakery which involves a lot less mixing but does involve stretching the dough over a few hours. It also seems to work really well but I'm very keen to learn other methods. Your videos are fool proof and work every time. Thank you! @libbysloaves

Toate serialele tale sunt excelente. Mult succes. 😘😘

Keep up the good work Chef Paul.. 😇 GOD Bless You Chef. 🙏🏻😇

I love sourdough bread

Thank you so much for teaching us🙏🏻👍😍♥️

We still waiting your amazing Monday-s videos!!!

Glad I found this video. I’ve followed your directions from your Bake book, but wasn’t sure what you meant when you described ‘begin to stretch the outside edge into the middle.’ Watching this tutorial helped and saved me from making a huge mess of what looks like a promising starter.

Paul you are so smart

Thanks .we keep one piece of dough in a container as yeast for our next bakery 2or3 days later the taste of this bread is different and good

I can listen to his voice for hours so in tocixacating

An interesting video. It just goes to show that there are many ways of making sourdough bread and this one is quite different from others I have seen. I will try it and see how it works out.

It worked!! 🎉

Amazing would love to try it thanks

Always helpful ! ❤

I have made my sourdough starter back in 2018 and still have it. The only difference is that before i put it in the fridge i caver it with flour as to prevent it from make that brown film on top..

I make sourdough bread much easier than this but I love to watch other recipes. Thanks Paul 🇬🇧🇬🇧❤️

Great thanks Paul

Look easy!❤

Very nice

Hello from Norway 🌞 I’m wondering about the flour. My bread flour has 12 % protein. When I mad your starter it was to wet, so I had to add more flour in the starter (so it had the same texture as yours. Otherwise it was wet and not cohesive as the one you made) I guess I need to add a bit more flour than water as I go forward to get an active starter. I guess that when I’ll make my bread, the same thing will happen with my dough? A more wet dough. And not that easy to bake a nice bread? The problem is that I don’t know how much more flour I need to get a good sourdough bread. I don’t want to keep feeding the crows and seagulls around the house with sourdough disasters 😁 Best regards from the Lofoten Islands, up north in Norway Merete Raanes

Greetings from İstanbul ❤

Uvjerljiv i profesionalan

Really looks like the fella from the Baking Show on Netflix. Has the same pleasant tone that makes you want to bake and bake a lot.

This reminds me of the Amish friendship dough recipe

Здравей Пол, вие несте само пекар,но и много добър Учител продалжавай дани учите.

Making bread has changed my life and I'm from Liverpool so that's difficult. Well maybe. The sourdough is just amazing. Can I ask #PauHollywood what Dutch Oven/ Casserole are you using?

Thanks

Paaaul, where are your car videos on youtube??? Pleease man.. I watched the full series on Netflix, and it was amazing! I'm begging you to make more of these please! Thanks from Brazil 🇧🇷

I am making this recipe right now! I must say it was VERY confusing how your video is completely different than the written instructions you include in the link. I opted to try the video version. I have 30 minutes left in the baking. It looks amazing! I am puzzled by why the 2 instructions don't match?

Great video. What is the temperature of the oven. There are a lot of great comments but has anyone tried the recipe as no one has asked this.

Big help, l'm off to do the last stage now that I've watched again ( and again 😅😅 )

THANK YOU, SO MUCH, MR. HOLLYWOOD !🌷😃🌷! YOU HAVE INSPIRED ME SO MUCH TO MAKE BREAD AND THE ALL NATURAL WAY. MY AUNT BARBARA USED TO MAKE A LOT OF THINGS, APPLE PIES, QUICHE, ETC. AND INCLUDING BREAD !! SHE DID IT ALL BY HAND, BUT AS SHE GOT OLDER, IT DID GET A LITTLE EXHAUSTING FOR HER AND SHE EVENTUALLY TURNED TO A BREAD MACHINE WHICH DID IT ALL .... (SHE IS NO LONGER WITH US, BUT I HAVE TO ASK MY COUSIN FOR SOME OF HER RECIPES) ... .... THE MIXING, KNEADING, AND RISING AND BAKING .... WOULD YOU RECOMMEND THIS METHOD AND YOUR RECIPE FOR THE SOUR DOUGH BREAD, USING YOUR OWN NATURAL YEAST, TO SOMEHOW CONVERT THIS RECIPE FOR A BREAD MACHINE ? ... IF SO, WHAT CHANGES WOULD YOU MAKE. I KNOW THE PURPOSE OF THIS IS TO DO EVERYTHING " BY HAND ", BUT MY AUNT STILL WANTED FRESH BREAD AND THE MACHINE MADE IT EASIER FOR HER.😌😋🌷💗🌹🙏🏻

I don't speak English, but I understand you absolutely! I understand everything, you explain perfectly! Thanks a lot!!! With love from Latvia. 😘😘😘 PS. What is the temperature in Celsius in the oven?

Thank you for your guidance on this method I’m wondering whether you have any advice on using einkorn flour

I do have one question - we make a lot of sourdough in San Francisco-why do you use metal utensils? We are also told to use wood as the metal can interfere .

This is the first sourdough recipe I've seen that did not involve a proper shaping. Usually after the first rise (bulk fermentation) the dough is shaped tightly into either a batard or boule, then left to rise a 2nd time. This version is basically just bulk fermented, left in its somewhat natural shape and then baked.

Love Paul Hollywood! I tried making my first loaf today from these videos. Unfortunately it didn’t rise, how long until the starter is good to be used? Mine had bubbles forming the second day so I fed it daily for about 5 days then used it to make a loaf (which ended up being about 1 inch thick lol)

Just wondering if I could bake the loaf directly in the glass bowl I’ve used to rise the bread , without removing it for shaping?

Hi Paul, when you say a heavy bottomed dish would a Dutch oven do the trick? Thanks great videos. Bob…

Pjesma.Samo mi je tvrda korica.

Trying it out and looking forward to it very much! Does it have to be bread flour or can it be regular unbleached all purpose flour ?

How much flower water and salt? In the sour,?

Can I add buttermilk instead of water to my flour for the 🍞 loaf. And also can I add it to the starter. I have a great starter that been fridged for 5 months. I will make a new loaf and keep you posted on my outcome. The first time I made it it didn’t rise enough but the sour taste was intense. It was dense but great tasting

Ive just tried this recipe. Firstly, the starter turned out well having tried 2 other recipes which didnt, The dough rose well but the success ended there. Tipped the dough out of the bowl and a lot of the dough was stuck to the base . I had oiled it lightly as ibstructed but had to scrape the stuck portion out as I would have had half a loaf. The 50 minutes/hour baking time proved to be too long. No further rise in the oven, it looks like a thick pancake And the baking paper is very firmly stuck to the base of the loaf. Ive baked lots of bread, but first time for sourdough but this was an epic fail,

I make no-knead bread every week--is it possible to make it with this yeast starter, please? I have to use 425 grams of flour and usually I would use 1/2 teaspoon of dry active yeast. Does anyone know how much of this starter I would need to use? I do not have a stand mixer and use simple tools. Many thanks and Happy New Year!

First, thank you so much for this video. Bread is fascinating! But have couple questions. Why bake in a pot with lid? I assume to keep shape but does it have to be baked that way or can you use just a tray? Second, if you don't have mixer, can you knead this type of bread by hand. Labor intensive but I don't have a mixer ...yet. Thanks again 🍞❤️

Please do cinnamon rolls, it's something I really want to attempt and thought why not see your recipe

The written instructions under video one don’t specify that you have to mix the dough for five minutes before adding the starter. It just says to throw everything in together. Does that make a big difference? Then the written instructions in the first video also say you need to let the dough rest for another four hours before baking but in the third video, he says to let it rest for 30 mins to 1 hour. So which is it?

Does anyone know what bread mixer is being used?

A different take on sourdough, a bit like the soughdough in 3 steps video which does work. To address some of the questions in the comments. You can hand mix it and it is usually done that way, just let it stand for 1 hour before stretching, soughdough starter is sealed, usually uses Rye flour, you dont need to feed it just start with a smaller amount and it will last a month. Just make enough for your next loaf. Most approaches will shape the bread and then have a second rise. it will work without a lid, straight on a tray or a baking tin. the lid and pot are used to retain moisture but its not necessary. Happy baking!

Paul,is there a place I can write to you for baking tips

Would you recommend a strong bread flour brand in US? Thx

I have been doing this for over 25 years.. mine is little more liquid. I keep it in the fridge 10 days before I fresh it again and use some to make bread ....

ZENÉT KERESTEM .

How much flour, salt and water do you use please

The ingredients in the notes say 500 mL of flour, which seems like an odd measurement choice for flour. When trying to use that amount, i end up with a batter-like consistency and have to add much more to get it to a dough. Is it supposed to be 500 g by chance?

Can you make bread by using the mother for flavor and some yeast to make it rise faster?

I'm used to seeing Paul do these in the Pies and Puds kitchen, so there a was little bit more of a claustrophobic feeling to this video.

Wondering how I know if my starter has gone bad. I’m making it for the first time and it smells really bad…

Should the jar be sealed?

Someone baked me a white sourdough recently and it was so sticky and chewy that I could barely cut it with a good breadknife. It also left a glue-like substance on the knife. She says that's how it's supposed to be and that it was me being used to a shop bought yeast based sourdough loaf and that my breadknife is not good enough. That can't be right, surely?

I love him--Even with the softer body and that unfortunate (in my opinion) beard (I think the goatee suited him much better), he's still VERY sexy. THOSE EYES...🥰 I read that a lot of people say he's very cocky and seems to think he's God's gift to women. Call me old-fashioned, but if that's true, I say he's EARNED that right. ~LOL~ It's part of his charm, you know? I've never had luck growing sourdough starter before and had pretty much given up trying (although I HAVE been using Poolishes), but I mixed up some of his starter just now, purely out of curiosity. People, learn from my mistake because I accidentally put in a teeny bit too much water and had to add a bunch of extra flour to get it as dry as Paul's. I just ended up with WAY more than he did. One more thing and then I'll shut up: Can somebody please explain to me the point of holes in bread? Why exactly is that a good thing? I don't get it.

If you get an Ankarsrum mixer you won’t have to hold it down while it kneads.

okay. I've tried this recipe twice. both times the dough never comes together in the mixer, like in the video. it's a thick, stretchy, gooey mess....think thick, sticky cake batter. any ideas.

😊❤👏👏🙌🙌

What do you mean when you say that you “will wait half an hour, stretch it out see if it is ok”? Shouldn’t I see that step?

I followed your recipe for the starter and mine developed a layer of water on top.

What about those who dont have fancy kitchen equipment?