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See the video above to watch how to mix the dough. Make 2 separate flour mixtures from the beginning. If you have a photo, send it to [email protected] and we can check it out! Hi! I don’t own a dutch oven, and typically bake sourdough in a cast iron skillet, adding cups of boiling water to a hot tray in the bottom of my oven to achieve the steam affect. Is there a way to fix this? Yes, I’d try a little longer time on the lower temp. Your email address will not be published. The shine comes from the protein in the bread flour; you could try adjusting the ratio a bit! For the past 2 years, Alex and I have been making sourdough bread every week. The first step in our sourdough bread recipe is to feed the sourdough starter. Once you have one going, you just need to keep it maintained. One question though : Thanks! 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. Would you recommend reducing the temp further? Everythiing was going great until I smelled something burning and realized I didnt turn the oven down to 400 degrees for the rack bake. I just have a new starter and I want to start making bread, thanks for your video! I’ve tried lifting the parchment paper but it’s so baked that it tears. Can I leave it to become light and airy most of the day at room temperature & then shape it for the banneton & set in the fridge ro bake in the morning? Hi! I usually just make two loaves the same day (separate) vs doubling. If you love this recipe, please consider giving it 5 stars. Learn how your comment data is processed. Add the starter to the dough and stir until loosely incorporated; it does not need to be perfectly stirred in. An absolutely beautiful loaf of bread. I’m using your bread recipe though, and next time your starter. Sourdough bread is naturally leavened bread made without commercial yeast. What brand of bread flour are you using? My dough came out pretty wet and sort of spread out, however the flavor was wonderful!! Rub just enough flour onto the top of the dough so that it isn’t tacky. I’d try shortening the first bake 1 to 2 minutes and extending the second bake at lower temperature. I use all King Arthur. Your guys recipe is by far the best and most informative that I have found and I can’t wait to make it!!! Baked it this morning and it’s not bad — but very dense compared to your lovely photos and the crust is very hard to cut through. You should be able to just skip the paper, but you’ll have to be very careful transferring it to the dutch oven. The crumbs do contribute to the color and flavor of the loaf. 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. We tend to leave the loaf unsliced, on the cutting board and wrapped in a linen dish towel. Preheat to 515°F for at least 30 minutes. Any ideas why this is happening or how to prevent? I must’ve watched 20-30 different videos on making this bread and decided yours was the best one and I’m so happy! Just check it a little early on the 400F bake to make sure it doesn’t get too browned. Not necessary! not even out of the chutes yet. I’ve also made sourdough crackers with left-over starter. Hi Alex, I tweaked the flour ratio and I took another shot at baking the bread. The magic happens when it’s cooked in an enamel cast-iron pan, which gives it a perfect crispy crust and delicious soft interior. Thank you for this, and for the very helpful video! To solve that problem, we created this easy to follow printable checklist so that you don’t miss a beat. This recipe is 2.2%, which is pretty standard, but you could go up to 3% if you wanted! That would mean it is on the counter at room temperture for 10 hours before shaping & going in fridge overnight. Being near to New York meant having access to wonderful delis and bakeries, so it was easy to find a good deli sandwich on fresh bread. Small OXO Spatula – while this isn’t essential, a small, easy-to-clean … Hi! We use an enameled Lodge dutch oven. Hi Alex and Sonja, I followed everything carefully, but the bread comes out too dense. Have now made 4 loafs that have all turned out pretty well! my starter is whole wheat. On A Couple Cooks, you will find healthy vegetarian, vegan, and whole food recipes. Also, see our FAQ if you are having any problems. Watch the video instructions for about folding for the next few steps. Maybe a note with the starter feeding that you’ll only be using some of it, not all, would be helpful for those like me who jumped to a wrong conclusion and didn’t do the math. When did you start your starter? Second, I use a spice grinder and powder the starter into flour (the bacteria and yeast have already done the work and the drying gets rid of the water) then, I use that flour to make anything from homemade ramen noodles to pasta to cookies and it has the benefits of sourdough breaking down the flour but doesn’t add any unnecessary water to the recipe…and no waste! Thank for simple straightforward recipes that work!! You need the container in order to get the steam required for the bread to rise. I was a professional bread baker in NYC for a number of years and I was skeptical of a no knead sourdough recipe. This is called an autolyse — it allows the flour to hydrate fully before the sourdough starts working on it. Glad you came out well. After many successful loaves I learned yestereday the importance of always using the checklist. Once you’ve baked your homemade bread, it is best eaten within 48 hours. Thank you for sharing this recipe and method! Set a timer and rest the dough for 30 minutes. We store ours wrapped in cloth at room temperature. Jaci. It wasn’t long before there was water in the bowl with the dough. Not sure what a Dutch Oven is … (sorry! Otherwise, you can search around the Internet for other ways to add steam to your bread baking! the loaf I made tastes great but is very flat although has air holes. The top crust however was not crispy and really flimsy. I noticed this almost immediately, but wanted to stay true to the recipe to see how it went. Would they be little rock’s? See the master recipe below—and don’t forget that printable! Or should I buy syrup to ensure a dark loaf? So for the overnight stage, it could be in the fridge from noon or shortly after (Day 2) until the NEXT morning (Day 3)…isn’t that a LONG time to final proof?? Remove the bread from the oven and allow it to cool on a cooling rack for at least 45 minutes. I’ve even passed it on to my nieces. The recipe below calls for setting up a warm proofing area where the bread can sit at this temperature. You are the soul reason I let go of my fears and intimidation of baking sourdough. First ever attempt. I bought a grain mill a few months ago and didn’t have much success with my first few whole wheat or half whole wheat sourdough loaves. The recipes have been well tested and will work for you and your family every time! I ended up adding possibly too much flour towards then end so I could at least shape it somewhat. Hi! Many different methods will work! You’re my new favorite cooking site! What brand do you trust? You'll need an established sourdough starter for this recipe, which is what will give the bread rise – using natural yeasts and beneficial bacteria. I’d probably vote for option 1 if I had to choose. Sure. To bake a beautiful sourdough bread, you will need steam. The other day I had some dried-out slices of sourdough bread left over and rather than throw them away I was inspired to make a Sourdough Pumpernickel Bread recipe. Please help! I make rice flour in the vitamix….perfect. However, my bread still looks kinda flat and was less stable (?) Thank you for the step-by-step tutorial! Hi! Hello, Don't think when making this no knead sourdough bread recipe that you need to be absolutely accurate with your timings and do each stage at exactly the right time. I’ve noticed that my dough tends to rise much more than the video, to the point where it takes up 75% of the banneton when I first put it in, and then grows to fill the banneton over night. I have had success multiple times since watching your video and using the checklist. But this recipe is slightly sour with the perfect counterbalance of sweet and yeasty flavors. I wanted plenty of rye flavor, but needed some gluten from wheat flour. I was given a sour dough starter as a gift, I initially thought, “”Thanks, you’ve just given me a chore”. I have a 3.3lb oval loaf banneton. For people who don’t have Dutch Ovens – you have lots of questions on them. The beauty of baking sourdough bread at home is that there are ways you can adjust the sourness to produce a loaf that has the perfect sourness for you. My only concern is taking the dough directly from the refrigerator cold and putting it onto a hot base. 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. This is my 4th attempt in making the sourdough bread! Thank you so much – very happy with my result. 4 Fold and proof for 30 minutes: Fold the dough: with wet hands, lift one side of the dough straight up so that it stretches and fold it across the center; turn the bowl a quarter turn and repeat 4 times. So glad it’s working for you! It came out perfectly, and is probably some of the best bread I have ever eaten. before putting it into the preheated Dutch oven. I would try do about 30ml less water so it’s a more workable dough. This seems straightforward and easy to try! I followed your recipe but it super sticky, super gluey making such a challenge to do shaping and moulding – must be quantity of water. I’d add them in between steps 5 and 6. Help! I’d like to double to recipe so I can make 2 at a time. It wouldn’t really hold its shape before it went into the oven. If I do not have whole wheat flour on hand, can I just increase amount of bread flour or all-purpose flour? Hello! The finished loaf would then be flattened. Like a mousse stress toy Hi Dave, Are you placing the loaf directly on the rack or using parchment during the final cooking time? Is that too long in the fridge proof? If it’s really bubbly and active you should be able to use it now! The dough seems ok when I start but when I get to the golfing steps it seems quite wet. However the last three times I have made it, it’s quite flat compared to the other times. Return the covered dough to a warm area and set timer for 1 hour 30 minutes. Hi, I made my last loaves with table salt because I ran out of kosher and mine turned out saltier, what salt did you use? You could try a little longer for that portion. We’ve been making our friends on Zoom jealous! Sourdough Troubleshooting: This post addresses 4 common mistakes people make when baking sourdough bread and answers many FAQ’s as well. Thanks. There are some traditional European all-rye pumpernickel loaves that are super concentrated and very, very dense. The bread has a really nice flavour and the crust is excellent, but the bread is very doughy and undercooked. It turned out really well!! Cover with a towel overnight in the fridge (not plastic). I want to make sourdough hamburger buns. The only ingredients needed to make sourdough bread are water, flour and salt. I used all 20 grams of the starter that was leftover from my last loaf when I fed with 50 grams of flour and 50 grams of water. The coffee, cocoa and molasses give it a wonderful richness!! The only question I have is about the rye starter. Fantastic job! Bread feels a bit moist but seems cooked, not sure if it just needed a bit longer. This will be my new weekend tradition ? For baking, I’d guess 16 minutes in the dutch oven and 20 or so on the rack. I got a good crumb, but my rise was not good. proofing. Making homemade sourdough bread is one of the most satisfying, transformative things you can do. You can also buy it on-line. Made a second loaf, it came out great. I can’t find bread flour anywhere! did not pass the float test. My loaves don’t have as many big beautiful holes but I’m sure that will come with practice. help! This is probably due to the slightly lower temperature for proofing. The rise just isn’t there. Not just in grams? You can use a clean dish towel; or, made a special bread bag for storage out of a large napkin. There’s no need to clean the banneton; simply let it dry out after baking. And that's why sourdough bread baking is one of the most rewarding things you can do in the kitchen. Thanks again!! For a stronger sour flavor, try adding some rye flour instead of all AP flour when building your starter. Thank you! Thanks! I couldn’t find Bread Flour so only used Whole Wheat and the AP for rest. Hi, Hi! This bread makes a killer grilled-cheese sandwich. Thank you very much for the video. I’m baking the sourdough in a rational combi oven. I am searching for a glass container tp store my starter, and like the one in your photo. Since so much of bread making is learning by watching, this video is crucial to understanding how to make sourdough bread. I’m running out of time and wondering how flexible this schedule is…any help is appreciated! Hi Alex, I’m assuming you mean let the dough sit out at room temp for an extra 15 min rather than an extra 15 min in the fridge. This is the most labor intensive day; the entire process will take around 5 hours. Are you able to tell me what happens as a result of an extra fold? I really appreciate the level of detail provided here. Lift up the dough and wrap it onto itself until you have a smooth surface, then flip it over and place it in the bowl seam side down. Help, please. Received my sourdough starter yesterday. I’m on my 4th day of my starter. However, each rise it was quite wet to fold over and although the bread has air holes, it was quite flat. If you don't have a sourdough starter yet, it is easy to make your own from scratch. Thank you. Can I omit them? I’m a newbie and like my sourdough to taste as sour as possible! I’d keep feeding and try again! Next time it will go in cold. This helps it keep it’s shape. Preheat to 515°F for at least 30 minutes. I haven’t tried it, but I’m wondering if this might work. I almost never bake with my starter but its almost two years old and impossible to murder at this point. I want to make a loaf with cranberries and walnuts. Hi! A Couple Cooks has been featured on the TODAY Show, and in numerous national print and online publications, including Washington Post, Huffington Post, Food & Wine, and Bon Appetit. Now, the bread comes out lofty and well textured however, still not very sour. Usually when this happens, the dough is a bit underproofed. I will definitely be using this recipe in the future. I watched your video over and over and finally got it. I realize that weight is different than volume, just didn’t know how serious it is that I use a scale. Following your recipe, I have successfully been making sourdough bread, loved by my family as well as friends I have been having the joy sharing the bread with. I tried again this week, using a temperature controlled area for proofing where it stayed between 30 and 32 Celsius. Once I moved it to a sunny room it suceeded. Ah, I see your April 16 message to reduce sugar by 20 grams. Ha! Hi Alex…yep…I did an experiment and made 2 loaves…one with the starter I’d fed with rye and one fed with spelt and used the same flours in the loaves but pretty much the same taste… Then check out my system to Feed and Maintain Sourdough Starter. Our best sourdough bread recipe is the ultimate guide! We slice as needed over a period of 2-3 days (before it’s time for the next one!) I’ll let you know how I make out. A Couple Cooks was awarded the IACP Best Individual Blog award in 2019 by the International Association of Culinary Professional, © 2020 - A Couple Cooks®| Privacy Policy and Disclosure. I didn’t use a banneton, but proceeded as directed and ended up with a very soggy, sticky loaf. What to do if I can’t get your minimum of 250C? Hi! There are some traditional European all-rye pumpernickel loaves that are super concentrated and very, very dense. That’s awesome! I’ve tried other ways and recipes in making sourdough bread but yours works for me. I’ve tried using a mix of flours inc a mix of stone ground white + spelt and also sg white + spelt + rye but much the same results with all of them…. Yes, I often mix the dough and just leave it at room temperature all afternoon. The gluten is pretty essential to this high hydration recipe.

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