How To Make A Basic Loaf Of Sourdough Bread – Recipe
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…
25 Responses to How To Make A Basic Loaf Of Sourdough Bread – Recipe
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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
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
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
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
Do you recommend spraying the bread with a water solution.
MusicforMe123
August 24, 2014 at 11:56 am
can i still bake sourdough without the cast iron dutch oven?
Hermes Strong
August 24, 2014 at 12:24 pm
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
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
Lovely looking loaf: I like the colours on the crust.
Craig Mansfield
August 24, 2014 at 1:55 pm
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
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
Holy oven spring, Batman!
mycapibara
August 24, 2014 at 4:23 pm
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
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
The stretch and fold info is alot better than i got from other videos.
cedartouch
August 24, 2014 at 5:15 pm
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
How can I make a bowl out of this bread?
jose de jesus delgadillo ramirez
August 24, 2014 at 5:47 pm
the whole wheat flour looks like rye in the video
Tea Berries
August 24, 2014 at 6:09 pm
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
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
is possible to make a sourdough starter with Graham flour?
Swinifteh
August 24, 2014 at 7:56 pm
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
can i use this poolish starter to make pizza dough?
Eduardo Araujo
August 24, 2014 at 9:09 pm
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
Just beautiful. Can’t wait for 5 more days to get my sourdough starter
ready!!
KobyKu
August 24, 2014 at 10:01 pm