Learn how to make an absolutely delicious sourdough bread recipe every single time using my foolproof easy to follow steps …
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The Perfect Sourdough Bread Recipe
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I have a Ryeflour starter
Can I use it to make your sourdough bread on yiur video?
Brigitte THANK you
ya but who says that is Perfect SD? 😀 did u had some committee who said that or is it you who says that? is it only for cool countries tho?
I tried this recipe, and whoaaaaa it came out so perfect.😋
I made two – one with AP and another with bread flour. AP is a beauty but the bread flour one is flat. I added27.5 g more water. Why?
Love it. But could someone do cups and tablespoons for us oldies?😜
This is the recipe that really works for me! Thank you so much!
This recipe is incredible, but I have one question. Can you double all of this if I want to make a larger loaf or two loaves at a time. I am concerned about the baking time and if it is practical. By the way I have tried many of your recipes and they are out of this world delicious!
Can i use Spelt and Teff flours to make Starter & Sourdough Bread?
Also, what can i use instead of Yeast ?
Thanks for your recipe. When the bread is taken out of the fridge after 8-12 hours, should it be brought to room temperature b4 baking it?
Chef Billy, thank you so much for your videos and tips! I appreciate all that you do to help non-professionals like me create something we can be proud of. Your sourdough starter (reduced to 1/6th as you suggested) and bread recipes were well-explained and easy to follow. I just need to lower the temperature of my oven next time.
Update: I got a beautiful loaf! I took the lid off and it looks amazing so far! I believe my last loaf was overprooved. I had possibly waited too long to bake it and it may have collapsed. It still tasted good though.:)
Question: I made this recipe and it was pretty flat. Maybe I didn’t score it right but that shouldn’t have made a difference. I had used bread flour, but I did add the right amount of water to it (again that should not have made a difference.) My question is, we don’t proof it after shaping. Isn’t that step necessary?? My dough did nothing in the fridge, it seemed to shrink rather than proof. It’s not that cold in the fridge but it was as nothing happened and no cold proofing took place. I believe that was the problem.
Yay! It worked! Next im going to try a garlic sourdough!
Tanks vary mach
can i bake it in ninja foodie?
Very good video! I skip autolyse (especially with 100% AP or bread flour). I’ve never seen a difference. I mix my starter with most of my water (keeping some for salt). Starter floats, mix well, add to flour. This way, the mixing is easier and not as sticky. Wait 30, add salt and remaining water (I like 70-75% hydration). Folds every 30 3X and then let bulk for about 2-3h at 27C. pre-shape, wait 20-25 then shape. Sourdough bread making is addicting and satisfying!! Enjoy!!
why do you need to feed the starter with all purpose flour instead of bread flour?
Oh my goodness… I followed your steps to the g’s. Just pulled it out of the oven, it’s just about perfect!!… first time 😊
Thank you Chef!
I like his starter. It's working for me. Thank you.
Why do they all use grams, we use Lbs and OZs in the Continental United States Of America, I am clueless😞
Am a beginner, seen many videos on starters and bread making for two weeks…you are my pick, seems simple and to the point….not a long video or too much chatter!
I thank you for this!! 👌🏻🫶🏻
Hello what is the temperature for autolyse for the 30 min ? When the oven is slightly open.
Chef Billy – any adjustments to the recipe if I am going to use steam oven with 230 Celsius (~470 F) temp max on a scale?
I didn’t do so well this first time out. Working with whole wheat is always my Achilles Heel when baking bread :(. I’m not sure why that is but it always comes out heavy and dense. Rise was good but could have been better. The only thing I did differently is use filtered water instead of bottled water. It also burned on the bottom, so I think I’ll have to try again with less wheat flour and more APF and reduced temp to 450.
I am new to baking. My sourdough starter has raised to a level and it dropped a little bit. Why it is happening. What was wrong.
Can I use the leftover starter for another loaf or two or do I feed this starter all over again or start with new fed starter. Since we only used 75 gms. Thank you for sharing .
That is a great looking loaf, especially for a rookie baker. C’mon, you had a consultant!
I think AP flour makes the best bread. Been doing it for years
You’ll have an easier time with the folds if you wet your hands first. No sticking
Can you double the recipe for 2 sour dough? When do you break it into 2 sour dough?