From zero to sourdough hero: how to make amazing bread with just supermarket flour and water

Followed recipe to exact directions. He doesn't list the cook time with lid on. 60% hydration. I baked in my dutch oven, 482°F lid on for 20, lid off for 25. I just wish i could post a picture. The loaves came out perfect.

Great video! One thing to keep in mind is the hydration of the sourdough starter itself also changes the overall hydration. So his ratios are actually incorrect and his hydration levels are higher for each experiment...

Thats it, now am just gonna be out here baking with any ole flour. 😂😂😂 No need to stress that i dun run out a bread flour. Bad enough i misplaced my razor thing to score and pulled out a surgery blade from my arsenal and thats been my blade ever since. Think am gonna attempt a partial bake then score my bread again. See if i can get a double ear to double the crunch.

Very nice! Why add salt after autolyse? and not in the beginning? 🤔

Great video! This video shows what hydration is all about. And in 3 different percentages. My question would be, using the 60% hydration method and using a 12.7 protein bread flour, what will the crumb look compared to this 60% hydration recipe, using all purpose flour? I love an open crumb with a outer crisp. I have been making ciabatta bread & it is so time consuming with all of the folds & repetitions. I will be using my bread for sandwiches.
Thank you in advance!

Доброго дня.маю маленьке побажання щоб були субтитри до відео.Дякую

Wow thank you so much I am longing to make sourdough bread never made it before so been following you , you are helping me to understand what to do you make some fantastic bread 🍞 from UK .

How do I make a softer, crust my wife has cancer can’t chew it ….thanks bill ptc ga …..I do put it in a bag after cooldown

I tried 60% hyderation recipe. The dough was very tight. So added more water to wet the flour. Will wait to see results 😊

The flours i have here cant go further then 55% the membrane never form’s

🎉thank you.

am i right that there was no other dough manipulation apart from the mixing of the salt? no stretch and folds right? all gluten development done via time?

Thanks 👌 helps me a lot!!

I have been trying different hydrations and have not gone below 65%. Now I am going to drop it further and check my results.

Can you show how you like to add inclusions without degassing the dough too much?

That was so helpful thank you. I've only just started on the sourdough journey and loving the hints to a great bread.🙏

Wow thnak you chef sone to lern from you grate video plese i like to know about sour dough starter also how to make hope ur best for me chef thank you👍💖🇱🇰

I use unbleached bread flour, for all of my homemade bread ,it's a little more expensive, but it's worth it, that's just me

Brother Que buen video, muchas gracias porque de verdad esta muy instructivo y das una idea de cómo quedan los panes según las cantidades de los ingredientes. 👍🏼💪🏻💪🏻💪🏻