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A Non-Baker’s Guide To Making Sourdough Bread

August 25, 2019


Hey guys, salut it’s Alex! So it’s episode 3 of the Sourdough bread odyssey and today after many many days I’m finally releasing my sourdough bread recipe And I think it’s about time because you guys seems to be more than ready with your sourdough starters I try to be as thorough as possible however there we go there are things you need to experience yourself like example different levels of Stickiness of tackiness I can say the words and I will but you will understand ten times better Maybe a hundred times better by doing it Anyway, don’t be scared and let’s begin first off we need to wake up our Sourdough starter in order to make it more Lively and ready to bake bread if you don’t have one then watch the first episode of this sourdough bread series In a container are two tablespoons of Sourdough starter 100 grams or milliliters of Warm water 100 grams of bread Flour let it sit at room temperature or until it doubles in size I use my oven to rest and to proof doughs and Sourdough the temperature is off, but the light is on so it keeps it slightly warm Which is just perfect there are no drafts You know no shaking no nothing So [it’s] just the perfect Peaceful place for that sourdough is ready when it’s all bubbly and foamy and when it can pass safely the floating test In my case it takes four hours and 45 minutes What will make this recipe practical almost magical is that I use? nominee proportions one part sourdough to pass water three parts flour and that makes for [a] decently soft Hydrated dough, not like an insanely You know super hydrated shaggy mess, so in a large Bowl place 400 grams or milliliters of water 200 grams of Sourdough and 600 grams of bread flour and no Bread flour is not all purpose flour if you want to know more about [ash] [content] [protein] content all those stuff Watch episode number two of the sour bread series Now with your hands or a spatula get rid of any lumps, flour pockets, or puddles of water Let it rest in the bowl covered for 30 minutes up to one hour Don’t skip the resting period it’s crucial to allow flour and water to combine Properly [in] [fact] do not skip any step in this recipe because I already did I removed everything that was unnecessary so just, you know, be square! Add 12 grams of salt and a splash of water super important first it dissolves the salt Straight away and also it gives you that helpful extra boost in smoothness during the next step Get the dough out of the bowl and hard clean and non-Porous surface And I’m kneading the dough using a routine. It’s not complicated so just watch carefully And so let me just reenact this routine just for you to truly and deeply understand it Let’s pretend this is our dough turn grab turn Smash pull roll repeat the process for at least 10 minutes or until the dough feel smooth elastic tacky but not sticky that will give you a proper dough with a strong yet organized mesh of Gluten let it proof for four hours in warm environment While it’s slowly proofing inside Let me remind you that you can subscribe to my Youtube channel because I make new videos every week And if you can’t really expect classic recipe bam bang bang every time you can expect however delicious vibes creativity and inspiration Drop the dough to an unfloured countertop Sprinkle it with flour and flip it handling the dough can be sometimes a bit tricky, so always use quick and Confident moves to start building some tension fold the edges in the center until you get a rough ball Let it rest covered for 30 minutes during which it will flatten slightly into a pancake shape Now Sprinkle it with flour and flip it Keeping in mind the picture of an envelope fold the bottom to almost the top The right to almost left the left to almost right and the top to bottom Finally the bottom to top and roll it up that final shaping is very important because It’s giving strength Which is absolutely necessary to rise properly afterwards With the theme of the joint facing down use your hands or a flat knife and slowly but firmly push the dough in all directions You can definitely feel the surface tension building up Cover a bowl with a kitchen towel and dust it liberally with flour Bread flour works ok but if you mix it with the rice flour 50 50 it works even better Thus the dough ball as well and transfer it upside down in the basket meaning the seam is now facing up Time for the second and last proofing dust with flour cover and [then] cool it in the fridge overnight Proofing it in the fridge overnight is really helpful with the texture But most importantly it allows you to organize your schedule as you like which is super important Especially with the long lasting process like this one get the dough ball out of the fridge two hours before using it You know it’s ready to be baked when it’s slightly wobbly and when you touch it it gently bounces back To bake our bread we need a dutch oven or a big heavy pot with a lid It can store and release a lot of heat in a minimal amount of time which [is] essential to create steam inside the dough and make it puff and because I believe it also keeps all the Generated steam inside the pot. I know it’s hard to [believe] but it is that steam which is responsible for the Outrageous crispiness of the crust at the end Place it in [the] oven at 250 celsius or 480 Fahrenheit for about 30 minutes or until it gets blistering hot Gently flip the dough upside down on a floured plate you can dust some flour off if needed using a brush Now using proper gloves get the [dutch] oven out and place the dough inside as gently as possible without burning yourself Score it all the way through but not too deep with a razor blade at a very Low degree angle it allows the bread to open up properly to meet your job safer You can fix that blade onto a skewer, or onto Chopsticks I mean it depends if [you’re] a fan of Chinese takeaway or lebanese take away Just before putting that lid back on spray the inside with water a few times now whack this set up, in the oven as quickly as possible and Immediately turn the temperature down to 220 celsius or 430 Fahrenheit Do not take the lid off for the next 25 minutes it’s very important to get the oven rise now take the lid off and bake [it] furthermore for another 25 minutes also Even after 10 or 20 times getting that beautiful loaf of bread out of the oven is always always Magical a properly baked bread sounds hollow when you tap it let it cool down completely on a rack before slicing a soft Chewy Airy but intense Cream-colored crumb inside and a dark crispy caramelizing slightly sour crust Outside of course it is the perfect carrier for any tartine or open-faced sandwich But I strongly encourage you to enjoy it first naked. It’s a very sensual experience So guys that’s it. I hope you enjoyed this baking tutorial today. I mean as much as I enjoyed making that beautiful loaf of bread It’s super rewarding on a personal level if you did give it a like thumbs up and share that over your social Media You know Facebook Instagram Twitter Spread it like butter using the correct hashtag which is very appropriate at this time to be truly honest with you guys It hasn’t been always easy in fact. It’s been a roller coaster of mistakes and Whatnot, so if you do experience problems and failures yourself please by all means use the comment section down below and ask your Question you explain your problem to me into the community I will pick the most common and the most Interesting one and try to make like a Q&A episode on this sourdough bread series I will upload a printer-friendly Fully detailed PDf recipe on my patreon page for all of you who are financially supporting me out there Thank you very much But in the meantime go get your sourdough starter feed them right and start baking bye. Bye salut

100 Comments

  • Reply Irene Shaw April 22, 2017 at 8:59 pm

    This video is simply why I am a Patreon
    Bravo Alex x

  • Reply Willaim Kyzner February 13, 2019 at 5:55 pm

    Alex, you are awesome, but what is the wooden crescent wrench all about? I've never seen that before.

  • Reply Tom Wales February 15, 2019 at 11:35 pm

    Alex, I made this sourdough yesterday and after 25 minutes I opened the cast iron pot. Oh my god, it turned out so perfect I was amazed! After it cooled i cut into it and discovered a light soft bread with oh so many beautiful holes in it! The crust was crispy and chewy. Thank you for such a wonderful recipe and technique!

  • Reply Swif Teh February 16, 2019 at 3:40 pm

    @4:06
    4 hours, or a full hour?

  • Reply aurora schein February 16, 2019 at 5:01 pm

    Magnificent

  • Reply Cameron Bailey February 16, 2019 at 8:58 pm

    So say I wanted to bake this the day that I made it- would that compromise flavor since it cannot ferment properly? Or would a warm environment also do the trick, allowing it to do its thang? My mornings are taken up nowadays with culinary school so i find my prime baking time to be 3 or 4 in the morning. Today at 3 am before work, I baked the dough I made yesterday and only slightly faltered. The Dutch oven I have is thin and does not retain enough heat, and I turned the oven down ultimately prolonging the rise and blister period, which I somehow slightly attained after realization with increasing the temp. My first time putting flaxseed and garlic into a loaf, too. 😅 now I know that I need the initial 500(or so) degrees and to turn it down after awhile. Your video is very descriptive, I appreciate it.

  • Reply Gaël Giraudeau February 17, 2019 at 3:35 am

    In Canada all purpose flour actually is bread / strong flour https://www.cooksinfo.com/flour#canadian-flour

  • Reply Krampus February 17, 2019 at 3:13 pm

    When you tapped the bread, that was pornographic.

  • Reply Crystal Johnson February 17, 2019 at 4:58 pm

    Hi there. I love this recipe and it’s my go to! I can’t tell you how many times I’ve watched this video.

    I do have a question though! If I want to add ingredients to the dough for a flavored sourdough, at what step in your process would be the best place to do that? Today I am trying jalepeno cheddar and I added it after the overnight proof. So almost right before going into the oven. Is this the best time? Nervous to see how the loaf comes out… it’s baking now.

  • Reply wevloc February 21, 2019 at 11:32 pm

    What size is your dutch oven?? How many quarts?

  • Reply 1crem1 February 23, 2019 at 1:21 am

    Thanks Alex, this recipe looks good and I’ll try it.
    I’d really like to hear how you deal with 100% whole meal – like, ground at home.

  • Reply Joe Horvath February 23, 2019 at 4:20 am

    The variable missing here is the effect that temperature has on the rising and proofing times. Can you post the temperature of your studio and oven with the light on to get a better understanding of time/temperature interplay please?

  • Reply Aghma February 23, 2019 at 6:29 am

    the most french
    a human can be
    fuck me

  • Reply David February 23, 2019 at 4:29 pm

    I followed the recipe and the results were amazing. I highly recommend following him if it is your first time baking a sourdough bread.

    Edit:
    It has been a month and I have found that the bread is much cleaner and more enjoyable to work with if you extend the autolyse(first resting period before the salt is added) process to about an hour and a half – two hours. More time may help, but that is the amount that I have found to work well.

  • Reply Marco Agostino February 23, 2019 at 6:24 pm

    Just a question, because i wanna try this recipe: What if my oven doesn’t reach 250 celsius? What can i do?

  • Reply Andrew Rosemarying February 25, 2019 at 1:23 am

    Pewdiepie lasagna collab WHEN!? 🙂

  • Reply TheLUCYCAT February 27, 2019 at 12:26 am

    Having an intense relationship with this "sour" dough. So loving, so gentle, so understanding of it's kneads.

  • Reply Luana Donato March 2, 2019 at 3:58 pm

    Hi Alex! Great video, I wanna try ASAP. What are your suggestions about using a Kitchen Aid?

  • Reply Cris Hamilton March 3, 2019 at 4:51 am

    Alex please explain more in depth how to know when the bread is proofed and ready to bake. I never know.

  • Reply sofia oliver March 5, 2019 at 2:34 pm

    Amazing thank you .

  • Reply lechatbotte March 6, 2019 at 3:10 am

    Average oven temp with light on only is about 80 degrees F.

  • Reply zack cast. March 7, 2019 at 7:07 pm

    Great video! Everything seems to be working fine for me except my dough is very dense and heavy at the end. Would letting it proof longer help? I've read some articles that say to let it proof for up to 24 hours. What are your thoughts on this?

  • Reply Eva Manoj March 11, 2019 at 12:51 pm

    Could it be made with all purpose flour or whole wheat flour??

  • Reply Hazel Rabuco March 12, 2019 at 7:02 am

    Alex, what was the size of the French/Dutch Oven you used?

  • Reply GBoss302 March 14, 2019 at 9:12 pm

    Perfect recipe for beginners! My first sourdough ever and it's better than what I expect from a nice restaurant. I halved the weights and cut the bake times to 20 min. covered and 17 uncovered (removed at 200ºF internal). Made a nice 8" round. Educational and entertaining video. Thanks, Alex!

  • Reply daruthin March 19, 2019 at 4:57 am

    I just made my first sourdough breads yesterday. Two beautiful round babies, lovely and crusty.

    If I let a comment today, it's to ask something not only to alex, but to everybody. I love my loaves and their taste, but I want to know. I have something delicate that last hours in mouth, something similar to a soft tasting gingerbread. Have you the same taste or the same sensations as me ?

  • Reply dodo dodo March 21, 2019 at 3:40 pm

    magnifique ton pain il me fait saliver bisous de Genève

  • Reply marnie Griggs March 22, 2019 at 3:03 am

    Alex!!! Thank you!! I had my first successful loaf of sour dough bread by following your steps!! The only issue was the bottom was a bit overdone (due to using cast iron Dutch oven?) how could I tweek it to work better?

  • Reply Gaber Gaber March 22, 2019 at 4:48 am

    Thank you🙏

  • Reply Gaber Gaber March 22, 2019 at 4:49 am

    Can we use dried yeast ?

  • Reply edwin stephens March 23, 2019 at 3:02 pm

    If I wanted to make this bread in a loaf shape as opposed to a spherical shape as shown, would I need to change anything in order to do that, such as proofing time, resting time, etc? I like to toast mine in a toaster or make sandwiches and have more or less a uniform shape of slice throughout the whole loaf as opposed to having big slices in the middle of the loaf and tiny slices at the edge of the loaf as shown. Otherwise, it looks great. Thanks for the video.

  • Reply Mattis Vahldieck March 23, 2019 at 7:59 pm

    too much plastic, my man!

  • Reply Guilherme Medeiros March 24, 2019 at 9:57 pm

    Hello Alex. In your explanation you mention 1 part of sourdough / 2 parts of water and 3 parts of flour but in the same part of the video is descibed 74,1g water per 100g flour. Which one is the correct?

  • Reply Earl Randall March 25, 2019 at 4:31 am

    Made this twice now and gets better each time.

  • Reply Julie Young March 25, 2019 at 12:20 pm

    Thanks for the video! I think my bread is coming out flat because my starter isn't right. I think it is because I was using bleached AP flour. My question is this….the day I use my starter in the dough (starter that hasn't been stored in the fridge yet) do I still need to feed it in the morning and wait for it to rise or can I use it straight from the jar unfed?

  • Reply LeeSalt March 25, 2019 at 6:39 pm

    Do you think an enamel dutch oven will work as well as the raw iron version in this video?

  • Reply Zhu Julie March 26, 2019 at 9:47 am

    hi Alex,I have a question, the first fermentation, can I also put it in the fridge and ferment for a really long time? Say….48 to 60hrs? Is that theoretically possible?

  • Reply toppledgod March 26, 2019 at 5:58 pm

    I now know why it wasn't working: I wasn't using LEMONY proportions! :-/

  • Reply Olivia Penman (Student) March 28, 2019 at 3:04 pm

    I LOVE YOU, EVERYONE LIKE AND SUBSRIBE PLESEEEEEEEEE.

  • Reply Melinoe Pand April 1, 2019 at 4:19 pm

    Hi, I don't know if you still answer questions in here, because it's a long time since you uploaded this video, but, being a poor person that's just too curious despite my financial situation, I got to ask: can I replace the iron cast for another recipient? cause I don't have one and they're just so expensive for me. Anyway, thank you for the video and all the tips.

  • Reply Light Pixel Photography April 4, 2019 at 6:37 pm

    Thankyou Alex! My first try and WOW! You’ve got a new subscriber and a new fan.

  • Reply Marguerite Martin April 4, 2019 at 8:36 pm

    What do you call the large knife that you use to "push" the dough?

  • Reply Apathetic012 April 5, 2019 at 1:37 pm

    Shoudn't the though not completely bounce back when you do the poke test?

  • Reply V Parkar April 7, 2019 at 1:37 pm

    is this gluten free?

  • Reply Andrew Guillet April 7, 2019 at 6:39 pm

    what if i use all whole wheat flour for the starter and bread making?

  • Reply Dampfnudel April 7, 2019 at 8:33 pm

    Hey Alex I have a question
    I use a Pyrex casserole instead of the Dutch oven but when the bread is inside the oven it doesn't get into that ovenproof phase can somebody help =(

  • Reply Sarah Barber April 8, 2019 at 8:59 am

    Mine never looks like that, will try your recipe later.

  • Reply Malaika Joseph April 8, 2019 at 10:55 am

    Who's this guy he looks like a cute nerdy cartoon character came alive

  • Reply Will April 9, 2019 at 12:04 pm

    After 4 failed attempts using different sourdough recipes, I finally nailed it with this one. Thank you Alex! Great way to create this type of bread.

  • Reply Patrick Zeinali April 9, 2019 at 5:59 pm

    ALEX! you say take it out of the fridge 2 hours before you're going to use it, but like what the fuck does that mean, so leave it in room temp 2 hours before baking?

  • Reply kathleen pimm April 10, 2019 at 2:26 am

    I made the perfect loaf of sour dough bread. It failed the firs time but the second time it was perfect… beautiful crust and crumb. Based on your video. wish I could share but the picture is on Face book. Beautiful bread. Unfortunately I had to slice it up and share at work tomorrow. It was a piece of art.

  • Reply Imran Asif April 12, 2019 at 9:43 pm

    How come your starter is more runny? I use 100% hydration starter but mine is more dryer. Actually everyone on youtube teaches to make starter with 100% hydration but their starters are runny.

  • Reply Arnout Lie April 21, 2019 at 6:24 am

    Alex, thank you so much for this video. It still is the base for all of my bread baking. My question is, how does a steam oven compare to a Dutch oven? Would it be possible to have a nice crust without a Dutch oven when I use a steam oven? And should I stop the steaming halfway, just as you take away the lid?

  • Reply Thomas France April 22, 2019 at 7:53 am

    Do you have middle eastern origins ?

  • Reply jesperj86 April 22, 2019 at 8:23 pm

    2tbs starter, 100gram water, 100 gram breadflour.
    Wait 4 hours 30 min. or until it doubles in size. In warm room
    1 part starter, 2 parts water, 3 parts breadflour 200 gram starter, 400 gram water 600 gram breadflour, mix
    Let it rest 30 min – 1 hour
    12 gram salt, and a bit of water to dissolve the salt.
    Stretch and fold for 10 min. (grap, turn, slap, rol. 3:40 )
    Rest for 4 hours in a warm room(~30C)
    Fold outside to center
    Cover with plastic rest for 30 min.
    Fold like an envelope, top to bottom, bottom to top and rol over, push dough in all directions.
    Put a kitchen towel in a bowl and flour it. put the dough in seam on top
    Let it rest in fridge (8 – 24 hours)
    Get the dough out 2 hours before baking
    Preheat dutch oven 250C (~30min)
    Place the dough on a big circle baking paper, seam down. make a shallow cut on top.
    Put the dough in the dutch oven, and spray in some water.
    Set oven to 220C bake the for 25 min. with the lid on.
    Remove the lid and bake for another 20-25 min.
    Let the bread cool down.
    Enjoy your fresh bread!

  • Reply Idlan Bruhanuddin April 23, 2019 at 1:00 am

    pegi 18…..

  • Reply Anita Stone April 27, 2019 at 6:11 pm

    My husband is very happy so far… tomorrow it will be in the oven, thank you for your video tutorial

  • Reply Y Voronova May 10, 2019 at 3:55 pm

    Hi Alex and thank you for the wonderful recipe. I would really love to learn how to make Rye Sourdough Bread. I searched your videos, but didn't find one. Have you ever experimented with that one? Your thoughts/comments/ or Video 🙂

  • Reply Court House May 12, 2019 at 9:46 am

    The first loaf was amazing. The second was really sticky and I knew it was to loose but wasn’t sure what the best way to try and salvage it would be. Any ideas?

  • Reply Andrew Lale May 13, 2019 at 10:48 pm

    I love this guy.

  • Reply Frieda Livery May 15, 2019 at 7:26 pm

    I've made this bread several times and I haven't made a better one! Thank you so much! Merci Alex, mon pain est enfin parfait !

  • Reply Brewing Bear May 18, 2019 at 9:49 am

    ive made about 10 "loaves" of sourdough before watching and following this guide. by far this was the easiest and most beautiful loaf ive made yet. thanks for the easy to follow instructions.

  • Reply RonLorna Smith May 19, 2019 at 9:55 am

    Hi Alex
    Made this loaf and found the hydration to be too much at 400mls of water plus the 200g sourdough. Do we not have to take into account the water ie. 100mls, present in the sourdough? This works out to be 86.6% hydration. Difficult to handle if nothing else.
    The crumb was fairly good but the loaf remained flatish. Very little oven spring. Please can you help, as I feel I am nearly there with my bread. Been baking sourdough now for 8 months, just found your site.

  • Reply Dominik Doherty May 21, 2019 at 2:17 am

    Something has been bugging the living hell out of me I just tried to make some sourdough baguettes for fun a few hours ago and this is a problem I have always had with making bread it comes out gummy and undercooked I follow the recipe which is the one used in Alex's collab with Brothers Green Eats he didnt give an exact detailed recipe just "equal parts bread flour and wholeweat flour" I used half spelt as I didnt have wholewheat and I followed the recipe from there with a little guess work.

    I used 200 grams bread flour and 200 grams spelt flour, 260 grams water, 15 grams salt and 100 grams sourdough starter. Is it to do with hydration, amount of flour or oven temp ? I want to cook sourdough again and want to minimise the chance of gummy undercooked bread.

  • Reply theronwelty May 23, 2019 at 12:26 am

    Great video, thanks! That loaf of bread is just art. Just one thing, for everyone who's watching this, never put your sourdough in a plastic container, it is very acid and will eat away at the plastic over time. Always use a glass jar!

  • Reply Chris Living May 24, 2019 at 6:14 pm

    Hi, Alex! Thank you for a great video and explanations! My problem is that my dough is too sticky when I want to knead it the first time. I am looking at your video, and my dough is the same consistency, yet when I put it on the counter and try to "knead" it sticks to everything. What can I do?? TIA

  • Reply Erin O'Sullivan May 25, 2019 at 6:59 am

    How long can this bread be left to rise? I've been told that if sourdough rises for up to 48 hours it may be digestible for some who are gluten intolerant. Could I let this recipe rise for that long?

  • Reply S A Adams May 28, 2019 at 2:27 pm

    Great sourdough recipe, Alex. Can't wait to try it. However, forgive me if I am wrong but, somehow, I am not buying the accent… 🌻

  • Reply Lu Moss May 30, 2019 at 7:07 am

    wow, i need to take a week off work to prepare that!

  • Reply sportsmedia25 June 2, 2019 at 7:46 am

    Alex is the son of Serge from Beverly Hills Cop

  • Reply Bek RatFi June 9, 2019 at 10:44 pm

    Alex what do we do differently, besides lowering the temperature by 25°F, in high altitude? I enjoyed your video! I will give my sourdough starter another try, with this recipe of yours. Thank you. Love from the CO Rockies.

  • Reply dipro001 June 10, 2019 at 12:41 am

    Can you do a video on wine pairing?

  • Reply HandMade June 18, 2019 at 8:05 am

    Nice

  • Reply Butter_NUT June 22, 2019 at 7:39 am

    The thing about your proportions is that they don't take the wet starter into account. When I used 150 starter to 300 water to 450 flour it was far to wet.

  • Reply Milly T June 23, 2019 at 3:29 am

    I appreciate my "bought" sourdough now.

  • Reply Justacook Mese179 June 25, 2019 at 10:49 am

    Salut… I just made my first sourdough following this recipe.. However I do not own a dutch oven. I placed a tray with boiling water to reduce the steam… I also did 500g bread flour and 100g wholemeal.. I also did 3 extra folds of the dough during the proving stage… My bread is currently cooling and looks magnifique.. I have really enjoyed the channel and the information shared.. As a chef I find it very inspirational.. Thank you Alex.. 🔥 Remember it's an art and make it with passion and care and it will be better for it..

  • Reply A Lana June 27, 2019 at 2:40 am

    Chapeau bas !

  • Reply Paige Noll June 28, 2019 at 1:15 am

    That was sexy and I’m not just talking about the bread

  • Reply Abrougui Mohamed July 3, 2019 at 4:56 pm

    Hi Alex,
    I leave in Canada and we havn't T80 Flour, just (all Purpose flour, bread fllour and Whole wheat flour). Shoud I mix them to get T80 or T65???
    Thanx

  • Reply Pamela Mills July 3, 2019 at 11:13 pm

    This video has convinced me to give up my dream to make sourdough bread…….

  • Reply Ashley Lehman July 6, 2019 at 12:38 am

    My starter was more than ready, it floated and all (I cheered, it was pretty exciting) and I made it all the way through the first 30 minute rest and to the knead, but after that – my dough just stayed so sticky. I couldn’t get it for firm up at all. Anyone know what might have been the cause? I kept going, tried to push through just in case it still turns out but my dough is SO soft and barely holds a loaf shape – I’m baking it only out of morbid curiosity now but that sucker ain’t going to rise 😐 I feel so defeated.

  • Reply George July 16, 2019 at 8:02 pm

    I find 400g water is too much. makes a very wet dough. 350 works good for me ( and 10g or so to dissolve the salt)

  • Reply acorn July 17, 2019 at 3:32 am

    Look at that bread! Help: anyone know how to make sourdough without the dutch oven?

  • Reply Brasil Brasil July 18, 2019 at 12:04 am

    Olá Alex, parabéns pelo seus vídeos 👏🏻👏🏻👏🏻 estamos acompanhando seus vídeos aqui no Brasil 🇧🇷

  • Reply John Michael July 25, 2019 at 4:41 am

    Jamon, beurre. Yum

  • Reply Alejo Pieroni July 25, 2019 at 10:07 pm

    I’m giving this a try!! (Spent a whole week working, never made bread in my entire life) Tomorrow’s the big day!!

  • Reply ZX10R ZX10R July 28, 2019 at 2:05 am

    Sorry Alex, this dude makes a sourdough bread from the most shaggiest dough in just one hour all together.
    Guess what? he is a famous fraud. haha
    But your recipe is a good family fun for winter long-weekends. Keep it coming.

  • Reply Chav Le J'ai July 30, 2019 at 6:21 am

    Tried this recipe compared to others a couple of times, dough is much too wet

  • Reply John Smyth July 30, 2019 at 5:05 pm

    You say in the video 12g of salt, subtitle says 2g. Guessing it’s 2g but . . . . . . .

  • Reply Tino Rivas July 30, 2019 at 10:52 pm

    That dough gets more rest than I do!!!

  • Reply larrytheplumber July 31, 2019 at 2:33 am

    I am thoroughly impressed with your expertise in the art. Having now seen how much effort is involved in making sourdough bread, I shall to continue enjoy that which others have prepared for me!

  • Reply Mars Attax August 2, 2019 at 10:39 am

    Hi Alex! I still have a couple of niggling questions. 1. Why add the salt AFTER the dough was initially made? 2. What if I use a dough mixer instead of the hand-folding? THanks 🙂

  • Reply Anna Sokol August 8, 2019 at 11:09 am

    That is the most beautiful accent in English I've heard

  • Reply Mg Sa August 9, 2019 at 2:47 pm

    This dough is too difficult to knead. Now I realise I don't have all that time to do this ☺️😊

  • Reply Melissa Maciosek August 10, 2019 at 12:24 am

    the first time I attempted to make sourdough starter, I stupidly screwed the lid on the jar. Ironically, it literally exploded on New Year's Eve shortly after midnight. Starter dough EVERYWHERE in my kitchen. 😂😂

  • Reply Γιώτα Νούτση August 12, 2019 at 5:12 am

    Hi, were can we find the " how to make a starter" episode? And how to hydrate a dried piece of a "starter"?

  • Reply towersong August 17, 2019 at 1:17 am

    Third time following this so I get the feel, but my starter is never as liquid and bubbly as show at 1:39. bread turns out okay though

  • Reply Random User August 17, 2019 at 4:23 pm

    As you have pickles on a sandwich have you tried fried chicken and pickles on a sandwich? The more juicy the chicken the better! It's a southern US comfort food.

  • Reply Grateful Princess of God August 20, 2019 at 2:44 am

    When the video started to play, I was like 'Oh this guy! Eeeks….is he going to swear all over the video again?' I actually watched this video with trepidation hahahha!!! But what a surprise, no swear words!! That's amazing. Thanks dude! Sure makes the video wonderful to watch without them. Nice!

  • Reply Manali Naik August 20, 2019 at 10:12 am

    Hello Alex, thank you for explaining in very simple way😊 as you have mentioned in the video I have used 50:50 rice flour and all purpose flour. I want to know if the water measure will be 400 only or it differs as Iam using rice flour. The humidity here at my place is 84% to 90%. Also I want to mention that my starter is 15 day old. Thank you.

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