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@nicolinevanderwesthuizen95432 years ago Hi. I am a very new sourdough baker from South Africa. I was struggling alot and have tried so many different recipes but never got the perfect bread UNTIL I stumbled unto your channel and now with your help my sourdough breadmaking skills have improved so much. Thank you for your very helpful tutorials. Appreciated! ... 7
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@beatrizsandoval43953 years ago Got to say is the first video I’ve seen that doesn’t take 3 days to make a sourdough bread and they look amazing! I have a sourdough starter but all the methods I’ve tried take too long so I get desperate. Going to try yours. Thank you 🙏 ... 25
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@jessnicholson5926one week ago Hi from Sydney Australia. So glad I found this channel and this recipe. I have finally been able to make a decent sourdough loaf after many failed attempts. Your instructions are great and very helpful. I have a long way to go with making better bread but I'm just so happy that I finally did it and made sourdough using my starter. Thank you ... 1
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@sdm69003 years ago After 10+ years of high hydration craziness this video is much appreciated. It's an absolute myth that you need 70% or more hydration to get a nice crumb on a sourdough (Poilâne Bakery does it with less than 60%, for instance). ... 13
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@michaelbrady93643 years ago That’s almost my go to measurements. It works almost every time. 🤞 1
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@ChemistryLemur3 years ago keep up the good work! Quality content man! 2
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@sumantamohammed15483 years ago I'm a newbie to sourdough bread. Been researching for quite some time but only started experimenting this year. This was helpful. Thank you! 5
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@sandramaher42433 years ago Thank you easy to fpllw, I hope to try your recipe. 🌺🌾🌺🌾🌺
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@matthewmorgan29753 years ago Love the intro, pure Breadporn 😍👌 quality video 👏
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@wdjones4735last year I used the recipe from this video today. What a great recipe. I’m going to start using it from now on!
Thanks Phil❤️
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@animalhouse73752 years ago Thank you, I've been looking for a different method now that my kitchen is cold. I'll try this. Also great for when I forget to feed my starter the night before! 1
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@safaboshnak92783 years ago Thank you Philip I love your explanations
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@sarahleroux9020last month Ive been struggling with wet dough cant wait to try it ty!
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@sharonhenry37383 years ago This is some really great sourdough bread,I'm definitely going to give this a try thanks for sharing.
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@richardfenngriffin24063 years ago This is a foolproof recipe. I've tried so many recipes on YouTube and most have turned out looking nothing like the successes displayed in the videos. Until now! My loaf wasn't perfect but it was almost. I imagine with a little adjusting for my oven and Dutch oven I'll have the perfect sourdough. What's great about the recipe is you don't need to faff with stretch and fold. Actually there really little hands on time for the recipe. Definitely following - I'll be doing the baguettes (as well as the sourdough) next weekend. Thanks for a recipe that actually works. ...
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@ScottM833 years ago Just finished my first loaf using your method. I can't believe it. Fantastic results. I usually spend 2 days prepping my sourdough. Thank you so much. You're a true hero. 3
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@Chef-donkey3 years ago nice work mate! so nice to see a smaller channel recommended to me. gives me hope - lol. all the best
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@ronnieanggrace20102 years ago Goals in life 😆if only mine would turn out like this 😊
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@vgerga3 years ago So, no stretch and fold. Excellent recipe. I also find out that low hydration is better. 3
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@RicardoPoleolast year I have seen many sourdough videos, but it's with yours that I finally made a great bread. Thank you! 1
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@miriambohusova98733 years ago Great scheduling. I will try. I did already high hydration bread but it was too much tíme spending. I choose less tíme consuming ways of doing bread, since otherwise I prefer to buy bread in bakery instead. Greetings from Slovakia ...
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@Maximus924003 years ago 16 degrees in the kitchen with a t-shirt! I'm still cold with a pull at this temperature 😂😅 9
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@stevenm91873 years ago I have come back to this recipe more than five times in the last month. It's a great consistency, quick (in terms of sourdough) and produces GREAT results. The ice cube has changed my baking-life 3
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@inmamcleish18723 years ago I have been baking sourdough bread for a year, and I have the Challenger pan. I have used a number of recipes but I always revert back to yours. The one with higher hydration. I found it incredibly easy to follow and the results are always fabulous, with a lot less work and manipulation than others. Thank you. ... 6
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@aswilliams41463 years ago Thank you for taking the angst out of your recipes..you are the reason I gave sourdough a go during lockdown...and your method works a treat. 2
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@annielopezamigo43583 years ago Thank you I did make this break....... I was very happy 😃 with the final 🍞of bread 🥯 . I have been trying to make this bread over One year and this is the first time I have been pleased. Tanks tanks. 3
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@steveolson88123 years ago Did 2 loaves today, have to say, these have turned out the best of all my efforts. Very rewarding, thank you for this video.
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@physiotherapistpaulina93403 years ago This looks much simpler than the master class irish fellow's tutorial. My dough is always so sticky and takes forever to take shape. It gets annoying, and so messy when the hydration is so high. I have tried to make the bread twice now, and it's been so much time and effort with moderate success. Thanks so much for posting this! I will try again, and be more encouraged following your method. cheers from BC Canada ... 1
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@user-uo2pn1ld1i4 months ago Thank you for sharing your recipe and technique. I have been struggling with deflated sourdough loaves for a long time. I made the first loaf with this recipe yesterday, and it was amazing.
Thanks Again, Sherlene 1
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@joyceparkes26782 years ago Thanks darling just about to try your way
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@oglet9993 years ago Looks great and some great tips. Thank you.
Adding the salt to the water before adding the starter, that's golden. Cheers.
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@aleksja73642 years ago I didn't have much joy with store bought flower so far. I ordered some nicer flower online, it should arrive tomorrow, I will try this recipe for sure, looks great :)
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@kbee72223 years ago I have tried so many sourdough recipes and THIS is the one that works best for me in Canada using Robin Hood flour. Thanks so much for your videos!!
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@greensprat3 years ago Really enjoying these videos, glad to algorithm decided to put them back on my feed lately! What % rise are you expecting at the end of your bulk proof? Around double? 1
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@catfromcomiccon3 years ago Hey just wanted to share my results. So I used a pizza stone and boiling water in a pan steamer method and baked at 450 F and no oven spring at all. I will try again next week with a higher temperature because I really like this dough. It's not sticky and fun to work with. ... 1
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@enp10028 months ago Love this recipe and it's my husband's favorite but not sour. Could I put it in the fridge to ferment some?
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@belindamunnings72653 years ago I learned to make sourdough whilst furloughed. I have to say, you make this look so easy. I am chasing the ear! I am going to try this, and your pizza dough recipe.
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@steveolson88123 years ago Did your recipe again, this time using my sourdough culture that I switched over to a milk based starter, as previously discussed. Interesting bit, I fed both my sourdough culture, and the one I swapped the milk in for the water. Started with 40g of each, then fed each at 1:1:1. The water based starter rose and fell, the milk base was to the top of the pint jar, and very bubbly, so I made bread with it. 20% whole wheat and 2 tbls honey in the mix. Looks great, sent a pic thru your FB page on Messenger. ... 1
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@Marieksify7 months ago Thanks so much for this!!!! No more sticky dough on my side…. Just by reducing water…. 1
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@Adriano19803 years ago Tradução de textos
Texto de origem
372 / 5000
Resultados de tradução <br />Thank you very much, I did this weekend using this method with minimal mass manipulation and it worked out really well. I abandoned 4 folds every 30 minutes, I also left the autolysis aside with just flour and water and only then added the starter and then the salt.
I got free thanks to you.
Congratulations on the excellent work.
Hugs from Brazil
I used Google Translator rsrsr ...
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@kubolkudesai2 years ago Nice video. I like the idea of not wasting the sourdough really good. My bread tastes good, but it is really often flat. I reduced the bulk fermentation to 2 h but still. Is it overmermentation or maybe weak flour? A mistery for me. ...
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@lynromero80022 years ago Found your channel last week and love it! Been happily rummaging around your sourdough recipes and it seems you've migrated from the long handle lodge Dutch oven to the Challenger or a baking stone with an inverted pot. Which do you prefer? I've been struggling a bit with rise and gumminess in an enamel-coated Lodge. Thanks so much! ... 1
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@sarahmouanahata50843 years ago Thank you so much can we still proof the dough overnight in the fridge or it will get sticky thanks
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@felipetrigo41043 years ago Great recipe! Translated into a baker's percentage, ¿what would it be like? Greetings from Chile!
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@gonluna5523 years ago Wow! Thanks ! Great recipe. The crumb in the end is with the recipe on the video with 65% hidratation? Looks pretty good.
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@Rexyspride3 years ago I made a sourdough loaf a couple of days ago and got so annoyed with the dough sticking to my hands I threw it into the banneton! Not good for keeping what little air there was in there but it actually turned out better than expected.
That being said I'm going to give this recipe a try on Sunday and see how it goes. It looke nice and easy. ... 2
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@gabila1003 years ago Hello, could you please tell me, at the first fermentation, the overnight one, what volume increase are you looking to get? 50%, 💯?
How about the second fermentation?
I'm afraid of not over fermentation.
How do you know it's fermented? Are you using a poach test?
How come you didn't do any stretch and folds?
Thank you ... 1
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@chareast99975 months ago i like the ice cube tip. the pan looks great to use, but it is quite a bit out of my comfort level pricewise.
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@simransekhri3708 months ago Hello! Could you please share how we can adjust hydration if we would like to experiment with 75% Wholewheat and 100%wholewheat?
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@WniGrup3 years ago What does the ice cube do? I've been doing a Tartine basic country bread for the last year in bannetons with the fold every 30 minutes for 3 hours and proof overnight in the fridge and pop in a 5qt dutch oven @ 475°. I like the tangy lower gluten bread so what does this recipe get you as far as sourness?
Just wanted to add,y dough is 70% vs your 60 % and I've had no problems working it, just wondering now if i need to fold it 6 times. ...
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@MrCranberran3 years ago Good video but 50 mins to bake is intriguing. I know most of the Challenger videos have a bake time of 40 mins (20 + 20) and many others have similar times, but my bakes are always 30-35 mins. I’m in Australia (and Canberra where we also have cold ambient temps in the cooler months), so what could explain the shorter baking time? The flour? ...
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@BTs-he1lg3 years ago Visiting Asia, at 30C and 80% humidity, tried No knead recipe, dough is extremely sticky, med crumbs, poor oven spring, baked in counter top small oven, will cut to 225g water next loaf. Sister here has been using your No knead 247g water but substituted with 175g whole wheat, no oven, baked in rice cooker for 40 mins, soft crust med crumbs, pretty good. She also uses the same recipe to make steam buns. - Becky ...
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@robynscott96553 years ago Hi! If I have to go out before 1 hour has passed ( when the dough is in the basket) can I put it in the fridge till I'm ready to bake? And if so, do I need to bring it to room temperature before baking. thanks!
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@mplstb3 years ago I did struggle with wet sticky dough... and worked my way through it. It's just a condition to deal with. Thanks for these videos. [dough is bulk rising as I type]
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@minjikim4833 years ago This is very helpful, thank you! I'd like to ask if there is any way that I can bake this without starter. I'm sure it won't be called sourdough if I use instant yeast instead of the starter but I'm really curious. ... 1
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@Puddin9163 years ago Question? What flour do you use? You neglected to leave a link for it! Thank you in advance
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@kevincahill73583 years ago Been having trouble with high hydration doughs and saw this last night and gave it a go. Just finishing baking it now and it looks perfect. Thanks for a great video 3
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@clareljulie59343 years ago Thanks for this great recipe.Tried my hands on it and was quite happy since I am a first timer, however I did not get the open crumb like in your bread. Is there a possibility to make some stretch and fold during bulk fermentation to improve the crumb structure? ...
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@arthurallen21703 years ago Looks very useful! Thank you. You address a problem I've been having with sticky dough. Trying tomorrow. I assume the temperatures you give are for conventional ovens and need reducing by 20C for fan ovens. Am I right?
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@robynscott96553 years ago Love this recipe! A couple of weeks ago I started my journey into sourdough bread. This is the best recipe I've used. BUT, how do I keep the bottom from getting so brown and toasty. I can barely cut through it. I've cooked it as your recipe suggests, the only thing I forgot was the 1 ice cube. Will that make a difference? I've also read in another recipe to put a cookie sheet on the next rack down in the oven. Thank you for your awesome video and recipe. ...
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@dfilmaker32563 years ago That's great thanks for the video! Keep up the good work!
I have one question, when you say leave bulk fermenting for 8h you don't do any stretching and folding? Thanks
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@mikey196083 years ago I got the Challenger Pan, mainly to bake my demi baguettes, it's been a challenge to get those ears, I preheat the pan and bake with 500f (260c), was wondering if a lower temp setting like yours 230c would be helpful. You always make things look so simple in your videos, thank you. ...
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@pshadyyx3 years ago I need to definitely try this! So far I haven't had any luck with the flours in Germany, it seems any hydration above 70% results in too wet and runny dough that cannot be shaped nor proofed in banneton. Maybe that's also the reason plenty of German sourdough recipes still involve yeasts to be added to the final dough... how lame. Need to try this 65% hydration. Also would love to see some working recipe for a wheat/spelt, only spelt and rye or rye/wheat/spelt sourdough, as these are healthier when compared to pure white wheat flour. Thanks! ...
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@mintmanoros3 years ago Awesome!! I would like to try this method. But, I living in Southeast Asia and now is summer room temperature always 30c. Bulk ferment will done in 4-5hrs. This method still good with short fermentation? Do you have any suggestions? Reduce starter or let them bulk in the fridge will be better?(approx 5c ). ...
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@nwilliamsen73373 years ago I'm new to sourdough baking and found your video/recipe. It gave me confidence and the recipe worked! I made my first decent sourdough bread! My starter is healthy and bubbly but it isn't sour enough for me. How can I get my starter to have a more robust sour flavor? ...
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@klaskristian13 years ago It seems so simple when other people do it. I have baked for sourdough for 2 years with lots of diffrent recepies and tecniques and diffrent hydrations, but i always fsil. Only bread i am sucessful with is yeastbread
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@davidhunternyc12 years ago Phillip, please, I need your help. I've been baking bread every day and follow your videos and recipes. I'm learning a lot from you. Thank you. My Pyrex glass baking dish and lid isn't cutting it anymore. It's too small. Yesterday, I discovered the Hawkins New York "Spun Iron Cloche" and "Spun Iron Baking Tray." I stupidly bought both of them before I watched this video. Your Challenger Bread Pan looks awesome. Could you take a look at the Hawkins cloche and make a guesstimate if it will be as good as the Challenger Bread Pan? Ugh... I don't want to open the Hawkins box if the Challenger Bread Pan is better. Maybe, you suggest not using a bread cloche. Maybe you suggest using something else? It looks like, lately, you're baking directly on a stone. Your help is greatly appreciated. 🙏🏼 ... 1
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@mr.Mikeyboy3 years ago Do u have any recommendations for a good bread book or where can I get more baking content? I have a couple basic books but want to get into deeper..thanks!
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@b4himibow2093 years ago I've only started trying to bake sourdough bread in the last few weeks. I tried your instructions and recipe and it came out very similar to yours!!! This tiny success has given me confidence and I'm not trying to make a little bit bigger loaf using the baker's percentage. I'll know tomorrow if I have done the calculations correctly. Thank you ...
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@malterohmann85483 years ago Hello, your recipe looks quite interesting, could you please give us more informations on how much hydration your starter has and which brand of flour you have used?
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@Alex-ff3vf2 months ago Hey, can you please tell me all the ingredients in % so i can ajust on how much loaf i need ? I am kinda new in sourdough thing and i find much easier the recipes in procentages, thank you ( i didn't understand the part with 65% hydration with sourdough included ) ...
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@yogasendjaja83603 years ago Dear Philip, should I use upper and lower heat of the oven, or just the lower part..? Thank you. Cheers Yoga
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@hennyluebcke87193 years ago Dear Philip,
Any suggestions what to used, when we dont have that gadget you have. Thank you 1
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@cooknbakekitchenette3 years ago My room temperature is 29°C degree. How long should i fermented?
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@muskepticsometimes91332 years ago My big problem not sticking, it is
that dough too runny.
I started at tartine level 75% hyd. The. 70 now 68%. Even 68% when scour top dough slumps cut disappears or sticks to razor.
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@SuperCalimerooo3 years ago Is it possible to put this dough in the cooler at 6 degrees celcius for like 16 hours? And what should i change in the timing of your recipe then? Also great video!
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@Marichka88510 months ago Щиро дякую вам за такий рецепт!!! Спробую! Дякую від українки!
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@the.petite.cheffeb.23613 years ago Hi Philip ! Thanks for your videos! you have allowed me to reconcile with sourdough making, before coming across your videos I was about to give up on Marcel (my starter)!! So THANK YOU!! I did have a question, can I leave my dough to proof for more than 8hours? can it go up to 12hours? Thanks in advance! TPC ...
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@timursancovs22023 years ago Can I get the same quality starter using stoneground rye flour? Mine isn't this stretchy and sticked together. And the bread is very dense inside after baking. No air holes at all. Making starter I use 50/50 water and flour. Also have tried to mix flours - half of wheat and half of rye flour. And it doesn't rise as shown in many starter making videos. Thank you. ...
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@jinggay19823 years ago Thanks for this! Would really love to try this out! But I live in a tropical climate where the normal temp is 30C.
I’m worried my dough will turn to soup if I let it bulk 8 hours with 35% starter.
Will this still work if I use say 10-15% starter? ... 1
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@BTs-he1lg3 years ago Philip thanks for indicating Fahrenheit, you baked this at 430F instead of your usual 480F when covered, is it because of the challenger pan? I will definitely try this once I rehydrate my dehydrated starter. - Becky
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@RobertDeLGF3 years ago Any advice on what to do if you follow your quantities to the letter but end up (for reasons of flour type?) with a stickier dough than yours is? I have a nice active starter, Type 60 bread flour and filterer water but my dough is a lot stickier than yours.
You say not to add more flour so every subsequent action does not look like yours at all and is much stickier and harder to manage. ...
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@srekiyc65259 months ago can anyone tell me why my dough loses it shape and is hard to get out of proofing basket? does'nt really rise while baking either? Im using king arthur bread flour
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@Lagolop3 years ago I don't see a dif between a dutch over and the challenger. In fact, I use my lodge combo (dutch oven) for lots of cooking, not just for bread so it is more versatile.
This is a pretty good recipe (I have used your previous similar vid). I add quite bit more water~270g but we live in a dry climate (Alberta, Canada). The one thing I do that is different is to pop into the fridge overnight after proofing for ~ 1 hr. The next morning I bake. I take the loaf out of the fridge while the oven is warming up and I bake at 525 convection covered for 25 minutes, then reduce the heat and uncover and bake for ~ 20 more minutes. Seems to work well for me. No more S&F; this proves all that fuss in not required. ...
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@jacqueenn94223 years ago I almost have given up on making sourdough, but your method has given me hope. My question is what is the temperature of water that we use?
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@Karan-kj4ew3 years ago So can you let rough ferment over night in fridge then take out shape into loved etc
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@steveolson88123 years ago I was having a time working with the higher hydration stated in most recipes. I dropped it to 60%, with my starter it wound closer to 63. I don't use a basket just a ceramic bowl with a little olive oil to prevent sticking. Love the taste, texture, oven spring, and crust, but never come close to the crumb yours has. I use a good high protein flour, starter fed and active. Could a banneton really make that big of a difference? ...