How To Make A Basic Loaf Of Sourdough Bread – Recipe

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This video will teach you how to make a basic “Sourdough Country Loaf” using a poolish sourdough starter. The highlighted techniques in this video are the sl…

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25 Responses to How To Make A Basic Loaf Of Sourdough Bread – Recipe

  1. Because of Google+ new commenting system, it won’t let me reply to Hans’
    question regarding the salt percentage, so hopefully he’ll see it here.

    The 2% salt is calculated based on the weight of the flour, not the total
    weight of all ingredients. This formulation is based upon the baker’s
    percentage, where everything is expressed in a ratio of percentage based on
    the flours weight. For more information, you can check out my video
    explaining the baker’s percentage found here: What is the Baker’s Percentage
    

    Jacob Burton
    August 24, 2014 at 10:11 am
    Reply

  2. Chef Burton I love your videos!! Can you recommend a book or other source
    that would help me with making large amounts of naturally leavened bread to
    use daily. Im curious as to where I’d store a container overnight as well
    as how long dough can be left at room temperature. 

    Michael Castillo
    August 24, 2014 at 10:43 am
    Reply

  3. Hi Jacob,

    Is it possible to make this bread with only 100% whole wheat flour?
    If so,Does the process change?

    Thanks,
    Eran

    eranvrinat
    August 24, 2014 at 11:16 am
    Reply

  4. I’m a home baker & never buy American cook books coz they measure in cups &
    don’t give grams beside it, to be honest I measure in ounces still, but
    double check in grams, good video, it would be good if u could give times
    for a morning bake? Like when to start? Ie start at 8 previous evening &
    bake at 6 am, my problem is that my bread is either under or over proved or
    to watery 

    siobhan corr
    August 24, 2014 at 11:36 am
    Reply

  5. Do you recommend spraying the bread with a water solution.

    MusicforMe123
    August 24, 2014 at 11:56 am
    Reply

  6. can i still bake sourdough without the cast iron dutch oven?

    Hermes Strong
    August 24, 2014 at 12:24 pm
    Reply

  7. great video i always had problem with dough spread when baking but thanks
    to video my oven spring is now great Cheers Jacob

    steve lofthouse
    August 24, 2014 at 1:17 pm
    Reply

  8. Hey Jacob. I checked out your video on the baker’s percentage. Thanks for
    that! It’s making more sense now when it comes to creating my own bread and
    keeping a consistent product. I have a question for you about the recipe
    above. Based on a 70-2 bread dough, how did you get 275g of warm water and
    20g of salt, based upon 500g of flour. I take it has something to do with
    adding 500g of poolish starter for a quicker rise, but I’m not sure where
    that 500g of poolish starter comes into the equation. In your bakers
    percentage video you said that a little bit of starter won’t effect the
    calculation, but does 500g of starter effect the calculation? Thanks so
    much. Cheers!

    Dave Mott
    August 24, 2014 at 1:47 pm
    Reply

  9. Lovely looking loaf: I like the colours on the crust.

    Craig Mansfield
    August 24, 2014 at 1:55 pm
    Reply

  10. I have used this every time I’ve made sourdough, but every time my dough
    seems way too wet and it loses all it’s shape by the time it’s in the Dutch
    oven. Does the whole wheat flour help it retain shape? (I’ve never used
    whole wheat flour). What else could I be doing wrong?

    Chad Mackie
    August 24, 2014 at 2:49 pm
    Reply

  11. Hey Jacob. So I moved on from making the sourdough starter to making the
    “Sourdough Country Loaf”. WOW!! What a difference. I didn’t do it exactly
    like you did here. I modified it from my own version that I have been using
    for the past 2 years and it worked great! It tastes so good. I loved your
    stretch and fold, and tension pull techniques which I used. They worked
    really great. I love the tension pull. That’s a new one for me!! Exciting
    to make this classic loaf, old school style! Thanks again so much for all
    your help and your amazing videos. Could I send you a picture of my first
    sourdough loaf? If so, how? Cheers!

    Dave Mott
    August 24, 2014 at 3:38 pm
    Reply

  12. Holy oven spring, Batman!

    mycapibara
    August 24, 2014 at 4:23 pm
    Reply

  13. The instructions are very good. I have done sourdough.

    I appreciate the careful and understandable progressions you demonstrate. I
    wish you had shown us how you took care of the slight loss of adhesion on
    the underside/seam side of the dough when you place it in the bowl (8:30 I
    think).

    The ‘tension turn’ is one step I’ve missed. However, when I have tried to
    create the ‘skin’ over the surface I frequently have the same kind of
    separation, even though I do turn the dough on the bench before I place it
    in the brotform. Also when I use just bread flour to dust the basket, the
    dough will stick. Dusting with a combination of bread flour and rice flour
    eliminate this problem. I suspect the sticking to the liner is also due to
    the lack of proper tension turning technique.

    Thnk yu once again

    psient
    August 24, 2014 at 4:31 pm
    Reply

  14. Tightening the outer skin makes the upper skin weaker than the bottom. So
    when it’s baking time and the carbon dioxide bubbles are expanding, they
    travel up, where the resistance is weakest. This is what causes the “oven
    spring”. 

    HelloChampionWin
    August 24, 2014 at 4:32 pm
    Reply

  15. The stretch and fold info is alot better than i got from other videos.

    cedartouch
    August 24, 2014 at 5:15 pm
    Reply

  16. Nice looking bread. How much oven spring do you expect to see with the
    average loaf of sourdough bread? Does the dutch oven give more spring? I
    make gluten free sourdough but don’t see any oven spring like I would with
    commercial yeast in the same gluten free loaf (non-sourdough).

    Never Injured
    August 24, 2014 at 5:39 pm
    Reply

  17. How can I make a bowl out of this bread?

    jose de jesus delgadillo ramirez
    August 24, 2014 at 5:47 pm
    Reply

  18. the whole wheat flour looks like rye in the video

    Tea Berries
    August 24, 2014 at 6:09 pm
    Reply

  19. 70 %
    *70% Hydration
    *2% Salt
    How To Make A Basic Loaf Of Sourdough Bread – Recipe
    How To Make A Basic Loaf Of Sourdough Bread – Recipe
    Recipe Used In This Video

    * 275g Warm Water
    * 500g Poolish Sourdough Starter
    * 400g Bread Flour
    * 100g Whole Wheat Flour
    * 20g Salt

    wing Chow
    August 24, 2014 at 6:20 pm
    Reply

  20. I think this is a fantastic video (as is your starter vid), thank you! For
    those that think this takes too much time, I think it’s important to note
    that while it takes time, it’s not time-consuming, meaning you can
    multi-task/do other things since a lot of it’s letting it raise or rest.
    There might also be similar versions out there that don’t require playing
    with it so much or that have you keep it overnight in the fridge which
    might mean you spend less time with the dough (?), not sure. Not sure if
    this video’s method falls under “no knead” or not but you could try doing a
    youtube search for “no knead bread” and see what you find.

    Ayram9
    August 24, 2014 at 7:08 pm
    Reply

  21. is possible to make a sourdough starter with Graham flour?

    Swinifteh
    August 24, 2014 at 7:56 pm
    Reply

  22. Wow!! Great outcome, but that seems like a lot of work. I might just be too
    lazy to make it myself. Instead I now will even more appreciate the
    sourdough bread from my bakery around the corner! ;)

    Zaynah Jadwiga
    August 24, 2014 at 8:52 pm
    Reply

  23. can i use this poolish starter to make pizza dough?

    Eduardo Araujo
    August 24, 2014 at 9:09 pm
    Reply

  24. Great feedback thank you, Jacob.
    If the loathes in the WFO turned out the same as the Dutch i’d be very
    happy.
    Plenty of practice

    Rob Di Leva
    August 24, 2014 at 9:44 pm
    Reply

  25. Just beautiful. Can’t wait for 5 more days to get my sourdough starter
    ready!!

    KobyKu
    August 24, 2014 at 10:01 pm
    Reply

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