I made this video back in 2016, to help newcomers to sourdough breadmaking. This is an easy, straightforward recipe and method that is great for working into a busy midweek schedule, and requires very little preparation or clean up. You don’t even need to get your hands floury! (unless you want to of course). I make many kinds of sourdough breads (and these days only whole grain loaves) but this was the easy method I used for many years, especially when I was busy and needed to get my bread made! I can just about make this bread with my eyes shut, and you can too once you’ve done it a few times. This kind of bread was a staple in our household for many years.
Please take a look at my other videos if you would like more information on a whole range of other sourdough subjects, including how to make and maintain your own sourdough starter. My full video list can be found here:
Here is the recipe and method written out. I bake this loaf in a ceramic casserole pot, roaster, dutch oven or bread pan inside a large roaster. As long as your baking vessel has a well-fitting lid and is oven safe – you can use it!
• 2 cups plain/all purpose/bread flour (any white flour will do, except self-raising)
• 1 cup whole wheat flour (or you can just use 3 cups plain flour, I like to keep whole grain flours to about a third – half at the most). I often use I use Australian stoneground atta flour, found in my local Indian grocery. It’s very finely ground from high protein hard wheat.
• ½ to 1 cup starter (mine is a plain wheat starter)
• About 1 and 1/4 cups of water (This is quite a wet dough. Start with one cup of water and add a bit more until it seems right. It has to be like a damp dough, if it’s more like a thick batter it’s probably too wet. It has to have a bit of body! Remember that it will slacken and seem wetter after long fermentation).
• 1 ½ teaspoons sea salt (you can use anywhere between 1 and 2 teaspoons)
• I also often add a few tablespoons of seeds of various descriptions: LSA (linseed/flax, sunflower and almond meal), sesame seeds, pepitas, walnuts or ground flax etc for more nutrition and interest.
1. Mix salt, flour and any other dry ingredients well. Add water and starter (you can premix these too if you like) and mix again until everything is well incorporated. Test for hydration, you want a nice soft dough but not sloppy! Cover the bowl with a plate and leave to rest for 30-60 minutes.
2. After the first rest, knead/mix/turn the dough briefly. I just turn it onto itself a few times with a spatula in the bowl, a bit like a stretch and fold action in the bowl. Cover again with the plate and leave on the bench all day (go to work/sleep/whatever). If you are home for the bulk fermentation, you can give it a turn a few times as well. This does help with gluten development but is not absolutely necessary.
3. Come back to the dough after 8-18 hours (this really does depend on your climate, in a Brisbane summer I only leave my dough for about 10 hours and place the bowl inside a large roaster or drinks cooler with a couple of cool bricks and a lid – just to take the edge off the heat of the day).
Tip the dough out onto a damp bench (I use a water sprayer) and stretch and fold the dough a few times with the help of a scraper (plastic plasterer’s knives from the hardware are great for this. You can also use a flexible plastic spatula to turn the dough in the bowl (as I demonstrate in my video). Leave the dough to rest, covered, for 15 minutes before final shaping.
4. Fold, roll or form the dough into whatever shape you like. Place the dough seam side up in a banneton or oiled and floured bowl for final proof. You can also place the dough seam side down on a piece of non-stick baking paper and lift it into the proving bowl/vessel (as in my video)
5. Preaheat your oven with casserole pot/dutch oven/pizza stone for at least half an hour to 250°C (very hot!).
6. Once the dough has risen to between two thirds and double its original size, turn it out onto a peel or some non-stick paper (or just lift it if you proved it on paper), carefully slash the top of the loaf if needed (don’t slash if it is very well proofed), place inside your baking vessel and cover. If you are using a pizza stone, place the dough on the stone and over with an upturned steel bowl or other well-rounded lid or cover (to keep the steam in). You can also spray the dough lightly with water before covering for extra steam – totally optional – just make sure the dough is not wet on the surface at any other stage, otherwise you might get a grey cast to your crust.
7. Bake the loaf covered for 25 mins, after which you can take the cover off and bake for another 5-15mins until the crust is golden brown.
8. And presto! You’ve just made a delicious loaf of sourdough bread.
Good luck, Elly x
hi everyone just making this video to demonstrate my basic everyday zeldo method this is a method that's a really easy recipe it's really adaptable and this is also the method that you can that I demonstrate how you use non-stick baking paper to just to make it easier to transfer the dough and bake it in a Dutch oven to get really good results okay so my basic recipe is three cups of flour I mix it up all the time but today I'm going to do two cups of plain flour so this is these are 1/2 cup measures so that's one and that's 2 1 cup of whole wheat this is very finely ground whole wheat utter so it's Australian grown Indian style whole wheat flour strain ground I'm going to put a little touch of Brian just because I love right just lay low high sesame seeds because we love sesame seeds basically bring all of the dry ingredients in I'm using one teaspoon of salt I just um crush the laughs okay now that's all of the dry ingredients so this thing make sure that's everything is mixed in really well actually we're gonna add psyllium husk which increases the fire bar but also long does wonders for the texture of his bread experimenting with it lately and it's it's great so they would go three cups of flour one teaspoon of salt a few little additions sesame seeds a little bit of psyllium husk that's all mixed in really really well I generally make a little well in the center then I put in my water filtered water that I just had storing in the fridge because it's spring here and it's coming on to summer and the days are getting hot and I find that my ingredients are cold to begin with it reduces the risk of my dome over fermenting so this recipe generally takes one two one of the quarter one in the third cups of water and that makes a fairly high hydration dough don't ask me what the actual hydration is I gave up calculating that stuff years ago this is my starter I just keep it in a mason jar just put it in a clean jar this morning because it I put it in the fridge last night so that's cool that's probably at least a cup and a half I don't measure it I just pour it in most of what I have in my jar so probably at least a cup and I leave about that much left in there so probably a tablespoon two tablespoons so I'll show you what I do with my starter – okay so I've got flour water and starter I just use a spatula knife and just loosen up the starter in the water once is really easy I only have to use one bowl it's very kind of mucking around and then I just use the knife just I guess like a duck whew like a dough hook I guess a little bit of spillage there never mind and just it really cuts through everything really well so you're not you're getting your starter really well distributed so yeah kind of cuts that around I can already see that I want that wetter because I like hydration high hydration dough's I don't know why I just find them easier to mix I guess and they make really beautiful bread so I'm going to say goodbye to the knife now and get my trusty spatula this plastic spatula I've had for so long it cost me two dollars it came out I wish I could find more because it's so good for mixing the stone scraping down the sides if you don't have one of these you can use a plastic dough scraper that works pretty well but as you can see I'm kind of kneading that's still a little too fun for me I like my dough to be quite squidgy so I'm probably up to about a cup and a half or four now but that's okay that's quite quite stiff but you can see there's lots of water around the bottom so that's pretty much it that's the initial mix I just leave that now for half an hour or so while I get ready for work cover it with a plate and I will give it another turn before I go off to go to work for the day I'm back I just realized I can show you all what I do with my starter once I've mixed my dough so the dough's mix but then I have a little bit of starter left in its job all I do is and this is a pint sized jar so I generally half fill a jar usually about five teaspoons this is not even bread flour this is just all-purpose flour honestly it doesn't matter that much that was for think I have this thing about putting a touch of rye and everything it just adds a little bit more off to your starter and then I find that I like to keep my starter pretty wet because it stops it from overflowing if it's quite a wet mix as it carbonates the carbon dioxide generates a new star as it ferments if it's very thick like a thick batter or a dough it rises and it overflows but if you make it quite wet the bubbles just run up through the batter rather than actually raising it so I had a fair bit more water but check and keep your starter any way you like use a bigger job I'm using and so really mix it in really well I generally like to scrape the sides make sure I get all of the original starter off the bottom so that's pretty runny I think much is gonna I don't think that's going to open for see it's got to be really nice and bubbly so this is a clean flop it might not look it but if so I just clean that I also try to scrape down the sides with a spatula to serve make the sides really clean I think I think that helps to prevent any more and then I just use a caning little half believe without the screw top that way it's got some it can just you know pop up so it just fits there so I will now put the starter and the dough away for the day I will come back before I go to work and just give this another turn or two but then it'll go away for the day I'll probably put it in the cooler box because it's probably going to be warm today so just like an esky cooler box that you would normally put drinks or something in I'll just put these in there with with just one cooler brick and that will keep the temperature to about 18 probably about 18 degrees by the end of the day by Tom it melts and that will stop it from over fermenting okay okay hi everybody I'm back it is it's 6:30 at night um I've been at work all day the dough has been fermenting during the day in my cooler box in an esky it's pretty well risen it's a little bit jiggly not too much some nice air bubbles in there it's it's fairly wet dough as you saw this morning so if I had a left fat out at room temperature today it would probably be a lot higher it would also be a lot closer to being over fermented which we don't want it's better to keep so I'm a really long bob from it like that a little bit cooler so that it doesn't go too far because if it goes too far the gluten breaks down then you lose the structure of the bread another alternative to putting it in a cooler box for the day you might not have the room to have the cooler box in your house is you can just put your dough on in its bowl its the lid and you can just put a couple of cooler bricks on top water sometimes I have also wrapped a towel around it that just helps keep some of the cool in again start with cold ingredients that helps as well I will say though that this is my strategy in summer and in the warmer days of spring obviously in winter I do not do this I just leave it out I don't want it to be slowed down in winter I want it to be sped up a little bit if anything okay so the dough is fermented to get it ready to bake I'm going to bake this tonight the first thing I do is just give it a quick sort of fold need down I'm not going to fold it with my hands and just this is the quick easy method so I'm just going to use my trusty plastic spatula so I just kind of um grab it from the sides and pull it up it's a little bit like a stretch and fold method I don't push it too much um I do kind of don't want to knock all the air out of it the main part about this is just kind of giving it a bit of a need to really wait we have written okay so I am pushing air out of it but that's okay so just do that around sort of bringing it into a uniform kind of a dough ball and I'll leave that now just for five or ten minutes and then I'll come back and do the next step okay so just while we're waiting for the dome to just relax a little bit before I do my final shape I just wanted to show you my startup before I put it back into the fridge so this is the data that I took out of the fridge to snort this morning to mix with the stove and refit it and then it has been fermenting alongside the dough in the cooler box all day today it was quite a runny cider as you'll remember and you can see it's very very bubbly very active quite runny really nice and frothy so that's good to go so what I'll do now with that is just put that in the fridge till next time that's all I do very easy so good night Boris okay so it's only been about five minutes that I'm impatient man it's a work night and I want to get the bread done so I'm going to go to the next stage so this dough I'm going to be baking in this Dutch oven and sometimes plenty of times I would shake this dough and put it into a floured valeton and I would then use that to hold the dough and then put it into the Dutch oven from there in this video I want to show a really quick and easy and clean way to do it without the benetton so there's no flour involved it's very neat easy no cleanup and it's a nice little trick for just making a really good decent loaf of sourdough midweek without any fuss so what I do is I just get some non-stick baking paper in Australia that's what we call it in the States or in other places on pretty sure this refer to as parchment paper so this is just non-stick baking paper so I just grab a piece that is big enough for the dough but another little ball that I'm going to use to to put the dough in sometimes I use my ballot on that doesn't have any flour in it just any shape that is going to be a good shape to hold the dough as it proves will be fine so I'm just going to use this this time now this is a really good trick if you spray the paper with some water the dough is not going to stick to it and I'll show you why that's helpful in a second I'm just coming back to the dough now I'm just going to do a final shaping and you'll see I'm not going to even do this on the bench I'm just going to draw it in the bowl just because it's such an easy way to do it so just giving it another round and you can see I'm really just gently putting some tension into the surface of the dough and pulling it together bringing it into a ball basically and then with my wet baking paper I'm just going to tip it out and that's it it's not perfect but I'm not a baker so I don't care sometimes I might just get my wet hands a bit and just sort of tuck it under but look I'm happy with that that's going to rise beautifully it's got enough tension in there for me for it to get a good alban spring so it just goes into its bowl or it's dry Balaton or whatever you've got now see this this is where the wet paper really comes in handy because I sprayed that paper it's not sticking to the dough very little anyway find a little bit so I'm pulling that up I'm going to use my spatula just to sort of smooth out or press those seams this is much easier because the paper is wet so it hasn't kind of stopped the dough so that's it so I'll just let that prove now depending on the weather sometimes on a really hot day and especially if the dough hasn't been fermented at a cool temperature and it's just I've just done it in a shorter amount of time and a hot day I will turn the oven on to preheat at this stage because sometimes hot weather this will be ready to go in the oven in half an hour that's it because this dough is a bit cool that's been in the cooler box all day I'm thinking that's going to take maybe at least an hour so I'm just going to cover it up at the plate again leave that and just check on it maybe in half an hour's time and at that point put the oven on to preheat and we'll be ready to go okay come back in half an hour so okay so it has been half an hour that the dough has been doing its final proof it's not quite there yet you can see it it is a little bit larger and it's got a little bit of a wobble to it so it's getting there I'm going to preheat the oven now and set the timer for another half an hour and I think that will be pretty much perfect okay so see you in half an hour okay so it has been another 40 45 minutes so one hour and 15 minutes total proving time the oven Bennett the oven has been preheating to 230 degrees Celsius for 30 minutes or actually over 30 minutes like 45 minutes now so the dough is is pretty well proved I would actually like it to be a little bit bigger than that a little bit full of proof but it's getting late and I really just want to get it done now so what I'm going to do is get it ready for the oven okay this is how I how I do it I'm just going to get the Dutch oven out of the oven and put the dough in and we'll be right to go so this is the hot Dutch oven it is very very hot it's preheated to 230 degrees Celsius so a little lift turn with its paper now this is where we wet the dough and the paper again so the spatula and just smooth out that paper one last time which stops it from getting in the way of the dough in making creases I'm using my lame nay sorry wrong pronunciation which is just a razor blade over a chopstick I'm going to put just a couple of slashes in the dough yeah these aren't great this is the worst lashing I've ever done if you like to forgive me okay that will do it's fine it will be what it will be okay put that in the oven now to bake for 30 minutes with the lid on and then I'll take the lid off and bake it for about another 10 minutes or pull it off okay so bread has been in the oven for half an hour and 30 minutes with the lid on let's see oh pretty good okay so you can see it's risen really beautifully um got a nice spring I'm going to put it back in the oven now for probably about 10-15 minutes just to brown up and finish cooking but I'm really pleased with that it's a nice nice nice result okay put back in the oven okay here we are for final video it's getting really late now I know it's only quarter past nine okay so the bread is done I'm going to get it out of the oven and show you the final results okay so there we have it a really beautiful loaf of sourdough bread kind of a bit of a no need method but a really easy method there's no no mess it's pretty easy you don't have to use any flour in better times or anything like that I just grab the corners of the paper like that and the paper is not hot even though that pot is very very hot but out take my pot away grab mine right and not just generally like that fill up the paper and there you go beautiful sourdough bread absolutely Forge it's pretty light so it's pretty area it's got a nice crispy beautiful crust and that will just be gorgeous to eat so there you go that's it easy good luck good morning was the next morning and I thought I'd cut a loaf of bread just to show you what it looks like inside the bread has lost its crunch it's been a bit of a humid night or not it's still got a bit of crunch on the side but it's yeah it's changed it the texture that social okay let's see ok look the crumb is barely opened that's just about how I like it I don't like really massively holes because your honey falls through and you know I really like a nice sort of soft bread with a nice open crumb but if the holes are really massive that's just not going to work for me I want to be helping make a sandwich out of my bread so I'm really happy without really nice who is soft this smell is incredible and that's super sesame seeds they just add all sorts of beautiful loveliness to unsolder bread so they're you know for life hope you enjoyed the video thanks you you