Don't forget to check the description for the recipe, recommended gear list, and link to my sourdough starter vid: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZHm1aKxAsIs.html LMK what you think!
Thanks for all of the the recipes and instructions on your channel. I've made a killer dutch oven bread with and without olives + pizza. Too bad I can't send pictures here. So far your channel is my favorite for making bread.
Interesting thing, it's the second recipe I try and it seems like there's too much water - when left to rise, the dough just flows to sides and flattens. AP flour with 12% protein. Also some temp/time conversion for baking would be useful, as most ovens over here heat up to only about 230 deg C.
@@Tyresio12 It is too much water for this recipe. He is make a dough that is about 75% hydrated. Most sourdoughs that I have made are about 65% hydration. The water needs to be reduced to about 256 grams rather than 310 as called for.
Except his hydration proportions are off, vastly. As a beginner, I tried this recipe first, and didn’t realize until into it, that he had added significantly too much water to his recipe. The dough was unworkable and far too wet. It’s funny, he started the video out by saying beginners get frustrated, well, he frustrated me. And instead of coming back and correcting the error, he has left the video up here on RU-vid forever
My dad LOVES your channel and in the last few months really got into bread. I wanted to connect with him, so I asked if when he fed his starter next I could have some to get my own going. Now were over here talking about bread. Made my first sourdough watching this video and I can't wait to call my dad to show him! Thank you for giving me something to connect to with him :)
For anyone who's bread is too wet: My starter is only a month old, so fairly young. When making my leaven with my young starter the leaven would come out more wet. Because my leven had a lot of moister I cut back the recipe from 310 grams of water to 290 grams of water during the mix stage. This helped a lot. Before cutting back the water my bread was not holding on to any form during the fermentation stage, it was just a wet blob of dough even after the folding and strengthening stage. Now, my bread is holding its shape. Every attempt is better than the last. Thanks Brian!
I'm wondering if this my issue as well because my dough is a wet, incomprehensible blob and my starter is ripe (passed the float test) but very young. I definitely measured correctly but for a beginner like me this dough is very difficult to handle. I'm gonna try your suggestion of cutting the water from 310 to 290 next time.
Is there any redemption for this bread after an hour in… I had a wetter leaven (also using a month old starter) and 310 grams was just too much… let it ferment longer?? Or if the leaven was too liquidy, although super bubbly, is there no rescue method?
When making dough you should always go light on flour and then add flour to reach the dough you want. Dough is heavily influenced by the qualities of the flour as well as temperature and humidity thus following recipes scientifically rarely works.
I want to know if the fermentation will start over if I start adding new flour and water to the existing starter. The reason I am asking is that I had to buy more flour, and I had to add new water to my vessel container, and then my starter changed like starting over. I hope u understand what I mean. So my starter is at its beginning stages.
Behold the tale of my inaugural sourdough bread adventure! With the precision of a seasoned baker, I adhered to Brian’s sacred script, dot by dot. I unleashed my inner Van Gogh on the dough, etching a masterpiece of scoring art. Lo and behold, the oven birthed a stunner: a loaf boasting a crust as golden and crisp as autumn leaves, with an interior as chewy as a well-spun yarn. A drizzle of olive oil, and voilà! Culinary bliss. My taste buds sang, my family rejoiced, and somewhere, Brian nodded in approval. Hats off to the maestro of the sourdough symphony!
Okay, y'all. This is my third time following this video. I made two little tweaks because mine wasn't coming out like his UNTIL I used less water and used bread flour. 290 grams of water was PERFECT. Before, my dough was beyond wet and not holding its shape. I was adding flour after the 2nd folds just so it wouldn't be so sticky, and scoring was just not happening. I am sooooo happy with how it turned out 🥹
Oh man, I am about to lose it - I am not a moron (I swear) but with each of these different recipes i have been trying, the dough is just way too wet to be workable. 290g water and 450g flour gives 64.4% hydration. The recipe my neighbor gave me uses 325g water and 500g flour to give a 65% hydration and, like I said above, the dough was just impossible to work without ti sticking to everything. Starting to think I need a new scale.... There is no way I am this far off.
@@CharlesECheese Make sure you’re including the flour and water from the starter (100g each). 390 / 550 would give you an almost 71% hydration loaf. Do that for your neighbors recipe. Might be why they are off 🤷♀️
I am currently making my very first sourdough bread, and I swear iv rewinded and watched the video so many times. Thank you for going step by step. Im currently letting it proof, so ya'll cross your fingers for me.
@@pronumeral1446 If you don't think the U.S. has wilderness areas, you are totally wrong! We have so much free and open land depending on where you go.
This is literally the only thing I do that I use the kitchen scale. I came to the conclusion that it's better to weigh the ingredients in grams than to measure them in cups 😆
This video (advice) changed my relationship with my starter, Joy! I totally thought she was the reason I wasn't getting enough lift in my bread (before I watched this video I made 3 flour bricks in a row), but now I realize that it's all in developing the gluten structure and my bad all along. Thanks for restoring my relationship with Joy :)
I did it, and it was absolutely amazing. Took me 24 hrs, but was worth it. Didn't have a Dutch oven, so I used a terracotta pot with a lid, it worked perfectly fine. Thanks for all the tips.
That’s awesome! I’ve tried one batch and it was a little too chewy..I was wondering if the stoneware I used had any effect on it. Good to know it didn’t. I’ll try different time and temps next.
It took me three tries (mostly because I was attempting to bake with a starter that wasn't mature enough, I guess), but when it worked... IT WORKED 😍. This is the bread I remember from my childhood that you sadly can't just get from a store anymore 😶. Thank you for that, Bri, amazing recipe and amazing taste!
I LOVE how this video is structured!! So easy to follow!! I would love for you to make a follow up video talking about the ways to “refine” the bread making process that you mentioned at the end!!! Also, does the bread get better if you fold it more times? Thank you!!!
You made me feel better, and gave me the courage to try this! (I baked bread once, many years ago). Just started my sourdough starter tonight. I'm trying to gather as much info before next week, to avoid pitfalls. Wish me luck!
Made my first ever sourdough last weekend following this tutorial, and I must say it turned out brilliant. Thank you for all your help and advice 👍🏻 looking forward to baking more following your guidance 😃
This is my new favorite cooking/baking channel. Brian, you have a great personality and a wealth of knowledge. I always look forward to your next video. Thank you! Looking forward to trying this!
just found your channel the other day and cannot believe how few subscribers you have-- the quality of your recipes and content is superb, and i'm sure you won't have few subscribers for long. can't wait to see where this channel goes!!!
My son and I have followed along with you all day today. Oven is preheating with the Dutch oven right now. He says, “I love it, the sourdough looks amazing! I want to eat my mom’s iPad it looks so good! You are a really really good cook!” He’s 9 btw. Looking forward to see how successful we are with our very first loaf. Thank you so much.
You're a really good baker and cook, and seem a nice guy too. Surely this channel is going to blow soon once the RU-vid algorithm starts recommending you to more people from channels that have shot up in last couple of years. Keep it up man.
Thank you. I’m doing my first loaf today and I’ve played this video about 60 times to make sure I’m doing everything right. Thank you for your simple explanation!! Getting ready to pop in the oven !
Great and straightforward guide! Can't wait to try it in 12h. Thank you! UPDATE: Everything went perfect, the most puffy dough perfectly proofed ready to bake and then terrible thing happened... It got stuck to the proofing basket and all fell apart. With desperation and shaking hands I just put it in my dutch oven knowing it will be a failure.. And it came pretty good! Great tutorial. Next time I make sure I will flour the basket over the top for this not to happen! Thank you B boy!
Five stars!! I've been breadmaking for some time and this is by far the best video and results I've seen. The final product was almost as good as yours after the first attempt, yet beyond others. I will use this as my standard. You're an excellent instructor and explain the "whys", which makes us all better cooks and breadmakers. Thank you!
Thanks for taking the time to post this video Brian. My brother gave me some starter and i spontaneously decided to try make a loaf. I didnt do any research except for watching this video and i cant believe how it turned out! I followed your process exactly, using a dutch oven for the cook. The bread rose up, caramelised beautifully, developed and amazing bubbly crumb. Thanks again!
My first time making a sourdough and it came out BEAUTIFULLY! This was such a great video and I appreciate it immensely! My friend who gave me my starter was so impressed he wanted to know what I did because his loaves don’t rise the same (he doesn’t do the folds…but I think this made a believer out of him, lol). Thanks again!!
This is the best introduction to sourdough I've seen. What I like the most are the use of lots of starter (not everyone has a super active starter after all), and the DIY alternatives to what we see in all the other sourdough videos.
"Just wipe out your pizza stone and your LAVA ROCKS! For LANDSCAPING! Imagine having to drive all the way to THAT sort of store just to gett 3 liters worth of stones. And when they ask you why at the store, you go and tell em "oh. Just for bread"
Thank you!!!! you totally took the scary out of sourdough baking. I was completely clueless and now I am more confident. So much so that I started painting my sourdough with food grade paint. I paint flowers 💐 It’s lots of fun. Thank you again so much.
Excactly. This is the way to get people to make something that they've never tried before...K.I.S.S. One of his Vids showed three different ways to make SD bread with what you might have on hand. He has a brilliant way of presenting SD bread making in a simple way!
I like this guy. He has every thing a good presenter should have. Not too full of himself, friendly manner, good clear voice and is a good communicator using straightforward language. Defiantly one for the subscribe button. Ill sure be checking out his other videos. Great work.
This worked out great….I ran out of time and placed in the fridge over-night for 8 hrs…. Next morning…. I let it sit on the counter for 30 mins then placed it in my cast iron dutch oven and cooked as you directed…. Came out perfect with an open crumb and great flavor! Thanks again!
Sourdough has always intimidated me, but your concise instructions have made me definitely want to try it! I just made your rustic bread and its amazing.
I have been making a loaf every day since my first comment and they have been getting better and better. No longer are they too sticky to handle. I am getting the best spring ever and great crumb.
This is honestly the best one I’ve seen. Because everyone else that does everything in one day without letting the levain sit always comes out terrible.
I just completed my first sourdough loaf with the help of this video. It came out (what i would describe it as) perfect. The one adjustment i did make was i cooked it for 23 minutes with the top on and 15 minutes with the top off. The crust developed a little more and got crunchier. Overall it was great. Very happy with it
I've tried making sourdough before, and I've never gotten even a halfway decent oven spring. I've been making bread for years, but sourdough has always scared me. This is the first time I've made sourdough and had it actually come out looking good! It's BEAUTIFUL! I'M SO EXCITED! Thanks B!
Just made my very first loaf and WOW!!! The entire family can’t stop eating! Even my little one who doesn’t like sourdough absolutely loved it! Thank you so much for the recipe!
This has been the most successful sourdough bread recipe for me to bake. I've failed many times (and I at least taste them all!) and the method in this video worked out great for me. Thank you!
I am new to sourdough bread, but this is by far the best recipe I've tried so far! The only slight change made was proofing time. I live in a colder climate so it takes a lot longer for the dough to rise. The bread was absolutely divine!
He instructs really well with just enough detail and explanation without going overboard. Back around 1979. I won a blue ribbon at the Coconino county fair for my sourdough bread. I haven’t made any in decades and just was given some really really tangy delicious starter so I’ve gotten back into it. Thank you. You have some really nice tips and techniques.
My starter is alllllmost ready for me to try baking and I am so excited. This video was very clear and easy to understand, which I really appreciate. Thank you for including optional methods in case of a lack of equipment.
wow this felt like it was going to be such a daunting process, but your video and step-by-step explanations were extremely helpful. the editing of this video is incredible. thank you for putting the time into making this!
I love how you present this in stages, answering many questions we might have for each stage! One thing I found that didn’t work well for me was keeping the oven light on during the bulk fermentation - that made my oven too hot; next time I’ll keep things warm without using the light. Thank you!!!
The master! Between you and a good friend of mine I shared with me his starter (dehydrated of course). A week of prep and today I made the first loaf! A strong B+ result, and a list of adjustments to make for the next batch. Sharing you channel with my cooking friends! Thank you chef!
I just found you a few days ago and I've been binging on your videos. Not only are you a sweetheart, but your a great teacher. I'm so impressed. Can't wait to try your sourdough, English muffins and chicken salad.
I have watched this vid about 10 times in the last week.. and I have your starter recipe growing on my counter right now. First sourdough this weekend I’m SO ready!!!
WOW! This was so easy. I followed your sourdough starter recipe and everything worked PERFECTLY! It’s so good. Thank you so much for allowing me to make my baking dreams a reality😍
I envy you. 😥no I don’t. I made four sourdough breads and I threw all of them in the trash can. My bread has sticky inside and very hard crust outside and I don’t k ow why. I use the Dutch oven.
I just started learning about homemade sourdough a couple weeks ago. Thanks to this video, I made my first successful loaf yesterday (after two other failed attempts). This is fabulous! So detailed yet simple. Thank you!
Such a straight forward recipe. Love that this saved me so much time and produced a great oven spring with open crumb (yes, I used bread flour and got fantastic crumb). This will be my go to going forward 😊
Thank you for sharing your time and talent with us. I spent some time today watching a few of your bread making videos knowing full well that my attempt at making bread was never going to measure up. No matter, it was super enjoyable. Keep 'em coming!
Many people are running into the issue of sticky dough that is hard to handle. No wonder. Brian is using a hydration rate of about 75%. That is way too much water for what he is asking this recipe to do. The hydration should be around 65% or about 256 grams of water in the mix. The levan can stay the same. Not sure why some of the comments say that the recipe worked great, but okay.😉 Since this video is as old as it is I don't think Brian looks in on the comments any longer...at least it does not appear he does.
Thank you!!! I have been banging my head against the wall with this recipe. I’ve used it about a dozen times and can’t get through the stick without adding more flour to the bulk fermentation process. I will give this amount a try.
It's rare that I feel obligated to leave a comment on a RU-vid video, but I just have to say that this video was so extremely helpful and my first ever sourdough bread came out nearly perfect. Only fault was my scoring which was my own fault (I attempted to use a scoring blade). He spread is absolutely delicious and I've gotten so many comments and praises from friends and family on it already honestly I owe everything to this video and chef. Absolutely amazing!!!! Thank you!!
I tell ya what hoss, this was by far the best, easiest instructions to follow. I didn't have a damn clue when I started and now I'm pumping out sourdough loaves, like two a day. Our starter is going crazy, all the loaves turn out big and puffy and tasty. Thanks pal!
My Mother made some sourdough starter about 6 months ago and gave me a small jar of it. Took about a week for me to grow more. I purchased a seasoned cast iron Dutch Oven and made my first batch of sourdough bread fallowing your instructions. Man it turned out so delicious.
Brian I sincerely have to thank you as your videos are always inspirational. I love cooking and baking but I never thought it can become a life change as I never bought other bread from supermarket.
First time I tried this recipe and process and the result was amazing. My sourdough starter is over a year old, fed on a weekly or bi-weekly basis, and the initial two 30 minute raises weren't that great. But I let it sit a little longer in the proofing stage, about 2 hours, and it came up good. With a real nice moist oven ( i filled a baking pan with water during the heat-up) the bread exploded and came out just like in the video. The experience was awesome! Nice tangy dough, great sourdough (I am from Germany) taste like I know it from home. Glad I found this site Brian and I like your easy going, but precise walk-through. In fact, I think the key to success for me was to make the cuts deep enough to allow the dough to rise in the Dutch Oven.
Wow, Brian. Entertaining, engaging, simple. Can't wait to bake this loaf. I've baked a few dozen loaves and probably a few hundred pizzas on my steel, but I've never had great success with sourdough. Thanks for making it simple and accessible. And funny! I know the time that goes into making videos like this - it's really appreciated!
Finally got my starter active enough to try out this recipe! And it’s only the second time I made sourdough bread (tried and failed last year), and it turned out so good!!! Excited to keep perfecting it! Thanks for this video!!!
Hey Brian! My partner and I have been watching your channel for years now and we love it 💖💖💖 I used to make bread by hand pretty regularly as a teenager but stopped over the years, between my partner’s love for sourdough, his encouragement with a kitchen aid mixer, and your wonderfully casual and approachable content I’ve gotten back into it. But my dough is always coming out ‘sticky’ it seems like it never comes together the way it should. Would you consider doing a bread troubleshooting video?
I'm having the same problem with the dough coming out way too sticky. I'm using the same measurements, ingredients, and temperatures as in the video too.
Thank you for a simple and easy recipe. I made this last night and it’s wonderful. I was worried about the short bulk fermentation but it turned out very yummy. crumb on tighter side but I’m excited to try a more advanced recipe
I just got some starter from a friend, mixed the Leaven and will bake tomorrow. If I wanted to use a stand mixer, do I follow the instructions from the Rustic Loaf (1 dough, 3 loaves) 2.0? Stand Mixer Instructions: If you’d like to use a stand mixer instead of stirring by hand, use a mixer with a dough hook attachment on medium speed to replace steps 3 and 4 and mix for 4-5 minutes until dough has come together and is clearing the bowl. Thanks! Can't wait to make my first sourdough!! Your instructions are superb - really clear! Best channel for bread making I've found so far! Thank you, Brian!
I've made this today. Takes a while but it's worth every minute. Thank you so much for this video you've made it an easier process for a beginner. When I lifted the lid off and saw how it had risen it made me so happy.
Brian's passion for sourdough and his dedication to sharing his knowledge through his RU-vid videos will always be remembered. His tutorials brought joy and inspiration to many, and his legacy will continue to live on through the countless loaves of sourdough baked by his viewers. Rest in peace, Brian. You will be dearly missed, but never forgotten
My loaf is in the oven. And just as I have the last seconds play over and over again, I remember that I DO live in a part of this world that has excellent sourdough bread culture. I'm German, living in Germany. All this effort I put into the sourdough and now the bread, and I couldve just gone to the store and bought me better bread for less money.
I’m a beginner. I’ve been feeding my sourdough starter. I’m about ready to try making bread. I saw that you use a stainless steel bowl. I had heard something about not using metal with natural yeast because it causes some sort of negative reaction. I’m guessing that isn’t a problem since I just watched you use a metal spoon and a metal bowl.
Loved your video, about 3 years ago I started making souerdough bread and it was very complex and difficult. Somehow you managed to make this very simple and today I made a new loaf again and loved this process and the taste of my bread❤ Thank you very much.
Guys at the 7:39 mark and bri says 2hr total. After the 2nd set of folds was that a 1hr final rest?? Because 2-30min folds is only an hour obviously. Bri didn’t specify at the end. Appreciate any help!! Going to bake tonight!
Yeah, so annoying when someone is trying to teach you something and they leave the important details. You need to so 4 sets of folds every 30 mins, so 2 hours total. Then you let it rest 1-2 hours or until it’s grown by at least 50%.
At the end of the stretch and fold step, but my dough is still very sticky and doesn't look like your nice boule shape. I keep putting it back to wait another 30 minutes, but don't want to over ferment either... Any advice is appreciated. I'll probably roll with what I've got soon but the advice will be good for the future!
With higher hydration doughs it usually will remain tacky but will be easier to work with after resting for about 30 mins. The flour is more hydrated that way. I recommend wetting your hands to work with the dough but make sure your hands aren’t sopping wet, just damp.
Just made this for first time yesterday. AMAZING. The ends cut with the scissors got a bit burnt, but still edible. Look forward to trying other versions too. Thanks so much for making these videos! (PS - already shared a link to this video with a friend this morning 🙂)
This for the recipe Brian!! I've tried a couple times and my dough is very sticky (and won't hold its shape well). Didn't rise in oven. Would really appreciate suggestions of what I did wrong!
there’s something fundamentally different between our ingredients (i’m in Europe, btw). I say that because at every step of the process, your dough looks much dryer and firm than mine. Of course I’m measuring and mixing the exact same amounts of everything, but regardless, for each step when I compare what I got with your video, mine is much runnier and sticky.
@@pugleyp354 I had a Alaskan starter i tried with the bread recipe, and found i needed a 1/3 cup more flour. Where i live in Canada is quite humid, and cold, figured the flour was probably humidified a bit, so the 1/3 cup dried it up a bit make it way easier to handle and came out awesome.
@@MICH43LZ i’ve got a similar report to give from my side as well. What I found out is that this works a lot better if I do 60% hydration (which essentially is to add more flour). And I live in Ireland… so yeah, pretty much same shitty weather as you reported
Hi! I had a great happy starter, passed the float test, big and beautiful. Once I got to folding and stretching it just stayed too sticky and never got to a taut ball. Any ideas?
I followed your video and made my very first sourdough recipe successfully! Thank you for explaining everything in detail and in a cohesive manner. Very helpful !
Up all night doing my first sourdough. Praying to the gods above it comes out ok. After doing 11 simple loaves in my bread machine I felt I was ready to start making sourdough which has always been my favorite. Surprised how stressed I am. Gathering info from different online sources has been helpful and a bit confusing. After making the dough using my bread machine I realized I didn't have the bread pans the woman in the tutorial used to finish her loaf in the oven so searching around it looked like dutch ovens are the best method anyway and luckily I have a great heavy sob. My dough has risen nicely and is on the counter shaped and covered for the last 90 minutes. Looks promising so far. Fingers crossed. So glad to have found your video. Your's seemed the most straight forward of the Dutch oven beginner videos.****update-It came out absolutely stellar!!!! Your video saved the day!
It's funny how we have these super scientific videos on how to make bread but my great grandma just threw ingredients together and somehow made the best food ever
You can still do that once you know what to look for. The reason for recipes is so people can have good luck without having to spend a year learning it.
Read this before you attempt this recipe or else you might end up with an extremely wet dough! When measuring out the 310g of water, reserve 20g of that water in a separate cup. Mix your dough as Brian instructs with just the 290g of water, and only add the other 20g of water IF AND ONLY IF your dough seems very very dry AFTER squishing it with your wet hand for the two to three minutes. When you're doing the initial mix with the spoon, the dough will seem shaggy and dry, but it will quickly turn very sticky. I didn't need that 20g of water at all. Depending on your mother starter, your leaven may end up being wetter than Brian's. Combined with the 310g water and the wet hand method, you'll end up with a runny dough that won't hold its shape. My first attempt, even after the two strength foldings, was closer to a batter than a dough. My second attempt, with 290g of water, was very close to Brian's in the video. Much thanks to @Victoria-dw3mj for suggesting reducing the water from 310 to 290!
This is super helpful to read. It's my first go and my dough was super, super wet. My wholemeal wheat also has a lower protein content so I think that didn't help. Will try with lower water next time!
Thanks man. I’m in the starter process, and I keep seeing people say it’s perfect or either wet. I’m gonna use the 260-290 g of water range. And add if I need more.
I've made several loaves of sourdough. My starter is 3 years old. The water is a bit high and creates a wet dough. Added a bit more flour to compensate. Loaf turned out great.
I used your recipe and followed all instructions but for some reason my dough is very sticky. This is my third (twice using other recipes) try making sourdough bread, and all 3 times my dough is not firm enough. I changed flour but still the same. I don’t understand what do I do wrong? 😂
This is my 2nd time making a recipe and the first time my dough had too much flour. This recipe my dough was too sticky. Im half way through mixing currently and have just been adding a little flour as i go.
