How I Make Sourdough Bread Every Day In LESS Than 30 Minutes (hands-on time)

Bakers is always about discipline

I have been successfully making sourdough three times a week using this recipe and technique. Thank you, Phil! You're the friend I never knew I had in the UK!! I use King Arthur bread flour which has a higher protein content, but have been struggling with sticky dough. I am fermenting a loaf right now that I made with 240 g room temp water, and it was still sticky. Should I use more flour? Also, I have a proofing box I've been using with the temp. set at 78 or 79 with the water pan filled partway (I live in Arizona, so it's quite dry here, but often my dough looks over-proofed and starts to deflate a bit during the final shaping process. Any thoughts?

Does the pot need to be pre-heated before baking?

thanks for sharing. it's a great recipe. I love how mine turned out.

This exactness of the measures, like 257g water and 388g flour, really baffles me. Does it have to be this exact, up to the last miligram? Can't we do it with, say, 400 g flour and 250g water or something? It really makes it intimidating since it sounds like there's absolutely no margin for error!!

I've just watched a hedgehog video then I saw the still for this video, close enough looking to warrant a weekend comment.

Does anyone know if this will work with a gluten-free flour mix?

You make it look so easy. 😩

Maybe it’s my sleep apnea but you are the perfect man

Buradan harika görünüyor ekmek. Teşekkürler arkadaşım 🇹🇷 Türkiye den selamlar

Too much faffing about mate!! Im sure theres an easier way!! Plus i havent got an oven, ill have to use a frying pan

Splendid bread! Can you say which flour you used, please? It's not that easy to get the dough spread as thin as you did without tearing, especially with a sourdough starter.
I've been struggling for years with flours in the UK.

after my last proof, I can put the dough in the "cold" refrigerator for 18 hrs? How long do I let the dough sit the next day before baking? Thank you for these FANTASTIC videos!!

Less than 30 MINUTES??!!
Sure !
🤬🤬🤬

This has been my go to recipe/method for making sourdough. It’s great. However I have a large family and these loaves are pretty small. I’ve tried other recipes that yield bigger loaves but never as easy to work with or good as this one. I’m wondering whether I could use your recipe/method and just increase the amounts of ingredients proportionally?

thats really amazing you found a way to bake some really top quality bread while still making your family a priority. Really admire that!

so, how to do it when you start from scratch and don't have a starter?

I want to keep it vegan. But subacribed because i decided i can substitute vegan ingredients, right?

I have now made this recipe many times over the past year and it has never failed me. I will continue to use it as it works wonderfully well! ❤

unfortunately too much work for me and I don't have all the equipment needed, but it was interesting to watch

Thank you so much for this recipe and demonstration of your technique! For the first time in two years since I started mastering a sourdough bread baking I got a perfect loaf! I’m over the moon 🥹 I followed your steps as closely as possible with a few deviations - I used King Arthur bread flour 12.7% protein, used a splash more water as the mix felt touch dry and baked in a dutch oven. Ah, and I did half the recipe for one loaf. Per-fec-tion!! (My family thinks I’m weird being so happy over a loaf of bread, lol)

Where is your oven stone from?

based?

Ive tried this a few times now and although the dough seems perfect before going into the oven it just does not rise so well. Any tips on what I may be doing wrong would be much appreciated!

I have a convection oven with two fans and a top heating element for broiling. When I use my Dutch oven at the temperature suggested, I find the cooking time works well except the bottom of the bread is over done. I do have a baking stone that I can use in lieu of the Dutch oven. However, I am concerned that the temperature and baking time may need to be adjusted so as not to dry out the bread. Do you have any suggestions or advice for me? BTW, the first loaf I made based on your video tutorial, turned out, incredibly delicious, even though the bottom was a little overdone.

I am using Bakę with Jack no discard method too. Works well within 4 years of baking.

um 30mins of time, come on man! that is just not accurate.

Horrible beginning. I have all my ingredients and the way he talks and how he started was very confusing. 😢

Really helpful video. Thank you.

Hi there! I'm having a hard time finding a 14% protein content bread flour. Is there a way to calculate that based on the grams of protein? Thank you!

I’d like to make 3 sourdough sandwich loaves: is your chart helpful for this? Suggestions?

What is the name of what you put on top of the bread to cover it in the oven ? How can I find something like it to put in oven ?

hi, thanks... you said you'd share the brand of white flour you recommend... but I can't find that on your site or in your comments... all I can find is 13% protein... what brand do you use?

With artisan bread all you need is flour yeast salt warm water mix all let it raise for 40 minutes knead put in pan let it stand 20 minutes i hour and half i have beautiful artisan bread

IN LESS THAN 30 minutes 😂😂😂 two days fermentation of starter took you all day for small amount of dough to raise 😂😂started at 7 am still didn’t finish raising till 3 pm to raise than until 7:30 pm that day you put it to bake 😂😂 omg sure goes for your 30 MINUTES

SOURDOUGH IS PURE CRAP

WHAT IS THE STARTER😂

What the hell is sourdough? What is wrong with YEAST?

You are the reason I have been able to make Sourdough bread multiple times. I am forever grateful. Thank you

What would happen if you didn’t put it in the fridge overnight and decided to bake?

This is the stickiest bloody dough recipe I have ever made and I followed it exactly, rubbish recipe!

I enjoyed this. Being making souerdough bread for 2, 3 years now. It is nice the way you do it without all the technical steps that only used to make me frustrated with all the stretch and fold, huge amounts of water and steak dough. Super cool approach 😊

Thank you for the instructive video and removing all the drama about the sour dough preparation. I know can have another go without my previous nightmare prep.😂

Less than 30 minutes...
first thing he does.. uses a ferment from other day...and rest it for "all night"

well done you fit 48 hours into 30 minutes :D

what a liar

Guys... When he says 30 minutes he means the time you are doing it.

Could I leave my starter at room temperature all the time when I'm baking every other day (48hours)? Everyday would be just too much bread 😂

It still takes two days. I'm looking for 5 hours total time. 😆

I just baked this loaf and the time spent putting it together is definitely more manageable. However, my bread came out of the oven kind of flat; it didn’t rise at all. What did I do wrong?

I started my starter using all purpose flour but then started feeding it with whole wheat flour. Is that okay to mix flours when feeding?

I need the opposite, how do I make bread only once a week or every other week while also keeping the starter happy and not have to feed it at room temp constantly. The starter seems to get too sluggish and then I end up with very slow rises and flatter loafs.