The Ultimate Homemade Sourdough Bread

how the fuck did someone work out how to do this!?

I've turned to scalpels for scoring. #10 is the perfect size.

Thank you Josh… you are the best!!

This is borderline unfollowable...

6 years ago?! Man, I've been watching you forever. Glad you've done well for yourself.

I have a question for both @Joshua Weissman and those that have had success with this recipe. What type of flour with what protein level are you using? I tried reducing the water to 630ml as per @brummi9869 comment below and still ended up with a mess. So many other recipe and videos out there I may just move on to another. In case I do give this a third try (third times the charm?), can this recipe simply be cut in half to make one vs two? At least I'm not throwing as much away if it doesn't work.

Is levain and starter same thing

Thanks for the shaping technique. It's become my standard. And thanks for all of your videos. We would so get along IRL. My man!

Well smack my ass and call me Sally because I've been making sourdough every winter since this video came out and I still come back to watch it

No special things need, 1 min in … boom, you need a bread proffer 😂

Aight so some tips for the other brave souls attempting this:
1. The water amount in his dough is insane, it is almost 85% hydration. Maybe he is using a very high protein flour that can take that (I don't know, he doesn't specify) for me, going closer to 75% hydration i.e. 630ml of water worked a lot better. With 85% the slap and fold never looked close to what he had, as water was almost pouring out of the dough.
2. During the proofing, keep the temp at 30C (86F) instead of 25C (78F) because that is when sourdough yeast peaks in activity. Don't worry about over-proofing, 4.5h at 30C and then 14h at 8C in the fridge worked perfectly fine for me and the bread is barely sour.
3. Feed your starter before. He doesn't mention it explicitly, but about 12h before you make the preferment, feed your starter and let it rest at room temperature, not in the fridge. I didn't do a test with and without, but my theory is that if your starter has been sitting for a while, a lot of the yeast is dead, so siphoning off yeast when it is at its most active (approximately 12h after feeding) gives better results.
4. He did mention it, but I just wan to emphasize how important temperature is. It is better to go lower than higher, yeast activity peaks at 32C but is basically non existent at 38C. That's why I think 30C is the best.

fuck this recipe bro

I did the same thing and same exact measurements and the dough wasnt holding it is very watery

Sadly, I'm with the others that had this one turn out like pancake batter vs dough. I followed everything to a T and ended up with what looked like a huge portion of discard. Starter is in the fridge until I get the time, and courage, to try again.

This is my go-to sourdough recipe. Like every other American, I was obsessed with fermenting during COVID. 5 years later I’m still making this bread! 5 stars!

804g? Did I hear that correct?

I make sourdough every weekend but I’ve never seen it done with this technique!!! I’m so excited

Should the dough be put into the oven straight from the fridge or come to room temp first? Also, would love some pointers on how to know if the process is going well so I can fix it right away rather than find out I messed up once it’s cooked

My first breads came awesomeee i used regular white flower and used 10 percent less water (instead of bread flower because og the smaller protien content

As someone who has been making artisan sourdough by hand professionally for the past year...

Well done sir.

Nicely done. Subscribed...

Tried this from his first book. Got a great starter going with his starter recipe. Used all organic ingredients. (unbleached flours, king Arthur brand for the bread and ap flours)
Bread came out like a pancake.
This recipe has wayyyy too much hydration, even up in NY in the fall (lower humidity). How he did this while in Texas is beyond me. I had to do the slap and fold for a solid 15 minutes (not 3 minutes like his book claims) to get even remotely not too sticky. Was still sticky throughout the process.

Taking a break from this for now (refrigerating my starter) and will try again with a proper beginner recipe (I'll see what r/sourdough has)

Am I able to use entirely all purpose instead of the whole wheat? Or is the whole wheat absolutely necessary? Thanks!

Thanks a lot! But why do you have to talk sooo fast !?!

What is the bread proofer and banneton you used? The links don’t show the items anymore

What happens if i proof it in the fridge for longer than 14 hours?
It so happens i cant bake it 12-14 hours after i placed it in the fridge 😓

followed the instructions to a tee and my dough was so overhydrated that the dough was unsalvageable. guess I'll have to keep experimenting

Dude - love you, your energy, your expertise ! But DANG is that flourless counter initial slap and fold a B!TCH of a step. Those 3-5 mins SUCK - even 10 x making this bread, I would LOVE an alternative to this step.

This is my 5th loaf of bread and I’m still not great and reading my dough but this came out FANTASTIC !! I just cut it. It’s perfect and soft and so delicious.

Works perfectly for me🤷‍♀️ . You have to ‘stick’ with it. It becomes smoother and more elastic as you continue.

Came here to be convinced I don’t need to buy my sourdough. I will continue to buy my sourdough because I simply can’t be fucked to do all this AND make dinner 😂

Should I just feed the remaiming starter as normal after making the levain, or put it in the fridge for next baking?

Soooooooo worth the effort, thank you so much. Hubby said it was the BEST bread he has ever tasted. Love it❤❤❤

Can you should how to do sourdough with inclusions?

I made this and my dough is so wet compared to his.

This video is way too fast

@JoshuaWeissman do you have a tissue bread recipe video?

What I don’t understand is why in the online recipe you put 580g of water into the autolyse but in the video it’s 660g

Can I saved the bulked ferment if I left over the night without folding? Please help

I failed is so soft. I let it all night and today is soft

とても分かりやすい動画です👍✨💯✨

I just tried this recipe exactly how you showed and it turned out terrible.. idk what went wrong! I bought the same bread proofer and followed everything exactly. My dough was so wet and sticky and would not hold shape for shaping. It stuck to the banneton really badly and was super flat. I didn't even leave it to bulk ferment fully because it was looking over proofed. I'm not sure what went wrong.

My levain is not doubling within 5 hours. Do I need to wait longer?