I cooked it exactly as recommended and even left it in a little longer at the end to see if I could get it a little darker. Hi! I have bag of King Arthur gluten free flour and was going to give it a go but I worry it won’t be strong enough. Then, with the hook rotating, 4 cups of bread flour. Sorry the multiplier isn’t working! Thanks so much for the helpful step by step!! Thank you so much for this post! Not necessary! If i’m doing anything wrong please tell me! Maybe 225 grams AP flour and 175 bread flour. Thanks! This is a fabulous recipe! I did add 1/2 teaspoon of diastatic malt powder ( first for me) and used a preheated cloche and created steam with pan and a cup of water into pan in lowest rack of my preheated oven. Can I stick this in the fridge right after I fold and pick up tomorrow morning with letting dough come to room temp, then rising the 1.5 hours and proceeding to shape? Now I am working on making it more sour. Hello, So glad you enjoyed it. This was the easiest sourdough I’ve ever made and it came out perfect! I have sense made rye sourdough and another plain sourdough, all were great. 1 Mix flour and water; rest for 1 hour at room temp (“autolyse”): In a small mixing bowl, combine the all purpose flour, bread flour and whole wheat flour with the purified water. How would you recommend achieving a more sour sourdough taste? Thanks again for this. Remove the Dutch oven, carefully take out the bread, and set the bread directly onto the oven rack. Is there a way to fix this? This recipe, video, checklist is a great way to dabble in sourdough loaves with how much information there is out there on sourdough-Thank you! I feel like the rise is better and the crumb more open this way because the cold dough holds its shape better initially. It will continue to grow stronger over the next few days too. Can i just use a regular two handled pan and flip it over while baking in the oven ? but when it says 200g APF, does this weight include the flour used to feed the starter? I’m on day 5 for my starter and fed it this morning. Definitely going to try this recipe. The Best Low FODMAP Bread Options Bread has been forever known as a household staple but the recent increase in fads like ketogenic and paleo diets focus on keeping bread out of the kitchen. Worked out wonderfully first time. Sourdough bread is a naturally leavened bread, meaning that instead of using active dry yeast to rise, it uses a sourdough starter! Maybe it just needs to age a bit? From Asian patisseries to cronut auteurs and sourdough specialists – when it comes to bakeries, London is a goldmine. Thank you. Thank you very much! I proofed the dough at a higher temp (thank you warmer weather) – around 80 degrees and created more structure in the bread by stretching the dough a few inches further when folding. After this rise, scoop the dough out onto a lightly floured surface. Thank you! Have made many rounds of successful loaves. – When does the second 23 minutes start? Thanks for the awesome recipe. I think I’ve ruined my Dutch oven as well. I’m new to baking sourdough. My bread is in the oven right now and it looks and smells amazing! In a small mixing bowl, combine the all purpose flour, bread flour and whole wheat flour with the purified water. Without this modification, the dough was always too wet and would spread out like a pancake. I’d try just a slight tweak to the percentages. Or even easier, just buy a sourdough starter online: Buy a Sourdough Starter. Sourdough discard use suggestion: It will be slightly more dense, but should work! Hi there! You can just sub the AP flour for the whole wheat flour. Thanks again! I’m not sure about cheese, but you can add the herbs during the first fold! If this is the case, you could just do 1 1/2 teaspoons kosher salt. You can use a bowl lined with a floured towel. Love your recipe and video! I am searching for a glass container tp store my starter, and like the one in your photo. Cover the bowl and place it in the warm area for proofing. I wanted to use my new banneton basket to proof - would this be during stage 6 or 7? Your video is great but try as I can to follow exactly just can’t get the same results. A winner. I’ve even passed it on to my nieces. I want to make sourdough hamburger buns. I’ve tried other ways and recipes in making sourdough bread but yours works for me. I tried other recipes but I never succeeded. My question: if one plans to use this in making the loaf of bread on Day 2 then there will be no more starter to make future breads or baked goods. I can’t seem to find rice flour. The answers on the comments are just as helpful as the instructions themselves. Any tips? Does it improve the internal air structure? This is the trick of the best bakeries in the world use – its one of its methods that add texture, depth and richer taste to the bread. Also, do you think its the proofing temp? I noticed that the measurements for feeding the starter are the same in the multiplied recipe as the single loaf recipe. I am so happy to have found your checklist and recipe! For baking, I’d guess 16 minutes in the dutch oven and 20 or so on the rack. For people who don’t have Dutch Ovens – you have lots of questions on them. Add oil, eggs, sour cream or yogurt, and vanilla. Your guys recipe is by far the best and most informative that I have found and I can’t wait to make it!!! Just made this and it turned out PERFECT! Couldn’t figure out how to leave an original comment so I’m just replying to your reply:) Loving trying out your recipe—I’ve made a couple loaves in the last few days. Seems like my starter might also need extra time as it failed the float test this AM. Hi! Fantastic job! I have a 3.3lb oval loaf banneton. So… my oven was at 30deg (86F) and I was using a mixing bowl with an air tight lid. That’s all I could get my hands on, given the circumstances. This is just for the additional flour. We wanted to simplify the process so that everyone on the planet could learn how to make sourdough bread. Thank you so much! However, it was not very sour despite the fact that the starter looked nice and bubbly. I’m on my 4th loaf and the first three were awesome (could’ve risen a little more). Will try that. At the moment it is winter in South Africa and I struggled with my starter in the beginning. There’s no need to clean the banneton; simply let it dry out after baking. I just went on YouTube, found the video and ace the link saved now :). Best panettone. Looks fantastic. Love the checklist too! You can turn on the oven to preheat for about 1 minute and then turn it off before you place the dough in the oven. If you’ve read up on sourdough bread, you may have heard of the terms “baker’s percentage” or “hydration level”. Do I have to scrap the whole thing? The crispiness comes from the time in the Dutch oven. I’m making my second loaf following your recipe and it looks like this one will turn out like the first. 25 minutes covered, then 18 minutes uncovered. Supermarket shelves are stocked full of Christmas sarnies. Thanks! This should work, but the flavor wouldn’t be quite as developed as with the overnight. Feed the starter: Remove the active starter from the refrigerator around 9:00 pm. Dutch oven – as I do not have one, I used an old enamel pot. We’d love to see your loaf! Hi! You’ve got a great receipe and easy to follow steps which I appreciate. Yes, this is correct. Thank you so much. Thank you for your fabulously clear instructions and the checklist is amazing! Look - 6/10. thanks Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious. Higher hydration will yield a great crumb so is it possible to just fold it over gently? You’ll probably need to adjust the second baking time at a lower temperature (maybe 5 minutes or so) since it’s smaller. Place the banneton in a bag and refrigerate until the following morning. Hi! Thank you so much! Should I add more flour and water to make up for it. If I want to shape this into a round to make a bread bowl, how would I adjust the cook times? Hi cooks! My started isn’t new but it had been in the fridge for over a week before I fed it a day or so before I started this process. Beautiful and tasty loaf with chewy tender interior with nice holes and dark thick crust. Sorry for the dumb questions, this is my first time doing this and I really want to get it right. – Can I double this recipe? The dough is supposed to be very wet, but without the extra protein in bread flour it will have trouble holding its shape. Intimidated? How do you store this bread, if you want to keep it for a few days? Hi Alex, thanks for your help. I tried again this week, using a temperature controlled area for proofing where it stayed between 30 and 32 Celsius. Q1: Everything was identical between first and second attempts with the only difference being the salt (V1: Kosher grain, V2: Kosher coarse). I was thinking I could cut one of the loaves in half and bake them separately to give them each a smaller loaf. Preheat to 515°F for at least 30 minutes. My oven doesn’t go that low…. I’m no cook, but followed your instructions carefully, and suceeded with 7 loaves already! She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Is this an indication of how healthy my starter is that it doesn’t produce more, or should I be feeding it more for the multiplied recipes? It turned out beautiful! In step 5 I waited 3O minutes and added in 4 more stretch and folds, I also baked it only 40 minutes in total and it was perfectly chewy and crusty. If possible, it would be nice to see, especially for beginners, an update to modify for the starter. Let the sourdough bread cool fully to room temperature, then cut it into slices and place it into a sealed bag or container. Yeah, I tried all that too, but still didn't come out. Hi Alex Is there something I did wrong or is the crust on this supposed to be a little softer? For a stronger sour flavor, try adding some rye flour instead of all AP flour when building your starter. Not sure what a Dutch Oven is … (sorry! Let us know how it turns out! 2a Prepare the proofing area: Prepare a warm area for proofing before starting next step. Each time the crust is too tough and insides too chewy. I would like to thank you for the recipe and the very easy to follow steps. My question is do you have a print out of how to make the sourdough bread. I had the same problem. This site uses Akismet to reduce spam. If I wanted to make it more of a whole wheat sourdough how could I do that? Our instructions are easy to follow, and complete with a printable checklist and a step by step video. I’m in the UK so hoping that AP flour is the same as our Plain flour – and then using strong white and strong wholemeal bread flours for the other ones. The dough is so sticky I can't even work with using a well-floured bench scraper...help!!! Is it imperative that I measure the amount of each ingredient in grams? Turn the dough onto an unfloured countertop. Is it necessary to bake it in cast iron dutch oven? In the bowl of a stand mixer equipped with a dough hook, I put the water, then the starter, and mix the two with the dough hook. See the video above to watch how to mix the dough. Thank you. So glad the recipe worked for you! Thanks. Our perfect sourdough bread? Thank you! Making homemade sourdough bread is one of the most satisfying, transformative things you can do. Here’s a list of the required tools. It was full of nice air pockets and the color even looked okay to the eye, but it was just mushy and inedible. A+++ (310g water + 40g water from starter) / 490 total flour = 71% hydration. Second rise about 2. Yes, this would work if you find a good whole wheat bread recipe! Thanks. During this current lockdown a friend gave me a sourdough starter. I didn’t have a problem the first time I made the bread, but with the subsequent 2 times, i could not get the dough into a ball shape. Thanks for sharing your experience and your recipe! At step 6 my dough seems much wetter than in the video, and I couldn’t even lift it out of the bowl to turn and shape. Again, thanks. Where I too had difficulty was with the stickiness. I’m not sure what happened. The first loaf I made with a starter from a friend was perfect but since then all of the loaves have been yummy but not as sour tasting…any suggestions? Start with our simple and easy artisan Dutch oven bread first. I had to reference it a couple times. For our sourdough bread recipe, we use a mixture of all-purpose flour (for texture), bread flour (for strength), and whole wheat flour (for flavor). It’s a little doughy, what are you suggestions for getting it to cook all the way through? Is it possible to only use AP flour and whole wheat? Cover it and set the timer for 17 minutes. Deselect All. My Dutch oven says it is oven safe with a lid up to 375F and up to 500F without a lid. Today is day two for me. You can make bread flour from AP and vital wheat gluten. For some reason I cannot get my starter to float. When you remove the lid, it should be fully risen and formed with just a light brown color! If you have a stick thermometer, check for an internal temp of 205F. The first time I used unbleached all-purpose flour, and followed the recipe to a tee. Your instructions and video were very helpful and my loaf came out okay and tastes great. Can I substitute to any other container or maybe no container at all while baking in the oven ? Too warm? Hi! Please help! Prepare a warm area for proofing before starting next step. I love that you are adding nuts and fruit! On Day 2, you’ll make and proof the dough. Can you post the US measurement? Once you’ve baked your homemade bread, it is best eaten within 48 hours. Do you think it would be good to refrigerate an additional night which would amount to about 36 hrs instead of 12? I forgot about a family dinner tonight and it’ll be around the time of step 6 – 7. I made this recipe. I have a question, can I use regular sourdough starter for making whole wheat bread? Any recommendations? My dough was too wet. Thanks so much for this extensive tutorial. We’re all loving this bread. I think I know my errors and fill try again next weekend. Resulting loaf tastes great, but chalky white covering on the outside. I had that problem with my first loaf, so just tossed it and decreased the h2o a tiny bit (339g) in the next one. I do have a few problems with the dough never being as manageable as yours – way too sticky and this time i’ve left half of it in the bottom of the banneton despite using a rice four mix. I’m using your bread recipe though, and next time your starter. Also, see our FAQ if you are having any problems. How do you get yours out without damaging the shape? Help! I wish I could attach a picture of both loaves. You could bake on day 2, but the resulting bread would be a lot less tasty! Let me know if you try otherwise! The whole wheat just adds a bit more complexity of flavor. Making sourdough bread is a process that spans across 3 days. Kneading won’t help because it’s such a wet dough. But in the end it turned out beautifully! Set a timer for 30 minutes. And also the flavor is definitely better, more subtle and complex. I’m thinking this might be a way to quickly have a fresh loaf of fabulous bread ready to eat. I followed everything else exactly. —Posie (Harwood) Brien, This recipe is shared in partnership with Miele. Festive Factor - 4/10 ... served best in our new Tiger Bread. Try using the bread flour or a bit less water next time! Happy baking :). Otherwise, you can freeze until using it! Hi – I am now at the last part of the recipe and have placed my dough in the refrigerator – is a (very large) ziploc bag okay to use overnight or is another type of bag better for the dough to remain in until tomorrow when I begin baking. Return the covered dough to a warm area and set timer for 1 hour 30 minutes. One question: I’d like to make two loafs on the same day from now on but does that mean that I need to create & feed a second starter? I used the flours as you mentioned in the recipe. I make rice flour in the vitamix….perfect. If you think it’s going to burn, loosely place a piece of aluminum foil over the top. Any suggestions? So I’ve made two loaves following your recipe so far. The shine comes from the protein in the bread flour; you could try adjusting the ratio a bit! You can always stick a thermometer into the bread — it should be fully cooked at 190 degrees. (If it is not ready, proof for a few more minutes; the timing can vary depending on the temperature of your proofing and variations in the starter.). This is my first time too my question is can I use my oven to proof and how would I cover it. I love your site and all of your advice. 48 hour rustic sourdough. The dough was not as sticky and easier to manipulate. Deselect All. Hello, We use an enameled Lodge dutch oven. The 50% whole wheat loaf didn’t rise quite as high as your original recipe, but I am still very happy with the results. Hi! Let us know if any tweaks help! LOL! Thank you! My only concern is taking the dough directly from the refrigerator cold and putting it onto a hot base. I’d try going with a litte more percentage of the strong white and a little less of the plain flour. I’ve never tried it, but I don’t think it would be a great substitute. We love hearing this! I love this recipe. I ended up using my Dutch oven because I know it works. I made several loaves with it — my first bread baking ever— tried a couple new ones and they just didn’t compare! This is a great article and I am trying the bread today! Or, you can pour a few cups of boiling water into the oven beneath your bowl to raise the temperature. Bake for an additional 23 minutes. You don't have to but it certainly is a good safeguard. It does look like your dough during the folding stages. ! The recipe below calls for setting up a warm proofing area where the bread can sit at this temperature. So I tried this last night – followed all the steps, but soon ended up with slimy gloop. The dough should be very sticky. Shouldn’t one keep some and store in fridge feeding twice a day? Received my sourdough starter yesterday. So wouldn’t it be 390/490 = 80%? Sourdough starters are a bit of luck and a bit of science. The banneton helps to shape the bread and also makes for those lovely decorative lines on the top of the bread. I guess if convection, the temperatures should be slightly lower. Please let me know if you tried this or some similar process. We’ve been making our friends on Zoom jealous! After 1 hour, uncover the bowl and fold the dough over onto itself a few times. Thanks to both the cooks for such a great recipe and so much help. Before you start Step 7, watch the video for instructions on pre-shaping and shaping the dough. Winner: Morrisons The Best classic fruit panettone, £7/750g. 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