When I started making sourdough bread I wasn’t able to find a full tutorial video on the entire process of making the bread. This video is long, but it has everything you need, except for making the sourdough starter. There are several videos on the topic of making a sourdough starter and there is a good written tutorial in the recipe I link to below.
You can find a written recipe here:
The only difference from how I make this bread is that I flour the loaf during the shaping with bread flour instead of rice flour. If you are gluten sensitive, the rice flour will prevent you from eating un-developed gluten.
I do not guarantee that if you are gluten sensitive you will be able to eat this bread without effect, but I’d suggest giving it a try. You might be surprised that you can eat wheat flour bread in sourdough form. My sister-in-law is very gluten sensitive and she can eat this bread without issue.
I get my recipe from the Tartine Bread cookbook by Chad Robertson: The book includes several variations on the bread, including whole wheat and sprouted wheat variations.
hi I'm Erin Thompson and I'm going to be showing you how to make sourdough bread sourdough bread that I make is naturally leavened meaning I use a mature sourdough starter made from flour and water to leaven the bread so there's no commercial yeast added in to speed up the process this is great because the gluten in the bread and the flour fully develops and eventually you actually don't have any gluten left in the bread so someone that has a gluten sensitivity is going to most likely be able to eat this bread without having any vers effects besides being healthy for you this bread tastes absolutely amazing my husband and I always have the sourdough bread on hand whether in low form or in dough form in the freezer to use for pizzas so let's get started so the recipe for sourdough that I use comes from a bakery in San Francisco that my husband I went to on a trip I was trying to find just the perfect quality artisan sourdough when I went and I found Tartine bakery luckily for me I've been able to have it here at home because they have a few cookbooks this one is the one that I use is called Tartine bread by Chad Robertson who owns Tartine bakery and it's got the sourdough recipe in there as well as some variation so if you want to make whole-wheat versions or sprouted grain versions he has those in here so this is the recipe that I pretty much follow to make my sourdough the vital ingredient to make homemade naturally leavened sourdough bread is a sourdough starter this gives you the flavor of sourdough and it is also what makes your bread rise without having to have commercial yeast added so the sourdough starter is made with flour and water it's got kind of a strong unique scent to it and but only a tablespoon of this goes into making our lobe so there's not much of this but this is the power horse that makes it all happen the night before you're going to make the bread you're going to make a leaven and the leaven is way you mix the flour and the water to form your bread the leaven is made up of one tablespoon of your mature starter 200 grams of water preferably filtered that's at 78 degrees if your water is coming from a filter in the fridge you're going to want to microwave it a little bit and measure it with your thermometer to get to the Wrights hemp and then 200 grams of a 50-50 flour blend made of half bread flour white bread flour and half whole wheat flour so we mix that all up put it in the container and then cover it with either a kitchen towel I use a lid for my container but I only press three of the four corners down so there is a little bit of air that can come in and out for it to brief and then I put it in a cool dry place for me that's my basement so I stick it down there the night before and in the morning it should have risen about two or three times its size and it's ready to go now if you are making sourdough for the first time I recommend performing what's called the float test this tells you whether your leaven is ready to use or not so I'll just quick fill a little container with water and show you how that works so you've got some water I'll just grab a spoon about a little bit of the leaven this looks nicer before but I've already portioned out the the part to make the bread today so the containers a little bit messy so drop a little bit of the leaven into your water and it is floating a little bit kind of stuck to the bottom which might happen it might drop to the bottom and get a little bit stuck so shake it up a little bit if it's not floating and you can see that it does kind of want to rise to the top or at least stay suspended in the water rather than sinking to the bottom so that tells you it's ready if it doesn't float I'd recommend maybe trying to leave it a little bit longer to settle but if that doesn't work your starter probably isn't ready so you're probably going to want to keep feeding it every day for a little while to get it to rise and fall predictably and that should hopefully get it to the point where it's ready to make the leaven so before we get started with the dough I'm going to show you some of the essential tools that you need to make this bread first you're going to need a kitchen scale flour is very notorious for being inconsistent you can't just take a cup of flour and have it be the same as someone else's cup of flour you might be able to get close but the best way to ensure that your dough is right is by using a kitchen scale I'd recommend getting one that can reach like you know three to five pounds just so you can handle and measure the weight of your bowl and the ingredients and also one that can get can measure grams and most kitchen scales should be able to do this this is a pretty cheap kitchen tool and it's very versatile you can use it for a lot of things in the kitchen next it's important to have a thermometer instant-read is my favorite that pops up on the screens you don't have to read a little dial this is one that I love it's called thermo pop there are cheaper varieties that you can find on Amazon or it Walmart or Target or your local kitchen store next this is something everyone should have but it's important to have a large pretty sturdy bowl I generally use these bowls that I got from Ikea it works as well it can kind of roll a little bit which is nice when you're getting in there and working with the dough to have it be a little bit movable for today's purposes I'm going to be using a glass bowl just so you can see what I'm doing but really any large bowl is going to work next you have to have something to cook the bread in it's important that it's thick and that it's well enclosed normally when you have sourdough bread or another artisan bread cooked at a bakery they cook it in a steam oven it keeps steam in there and keeps the bread moist and allows the bread to rise and have lots of air pockets because of that steam to cook bread at home it's important to have something like these this is what we started out with this is a lodge combo cooker it's got this tall top and it's got a shallow bottom you put the bread in the bottom of the combo cooker and put the lid on top for the first half of the cooking and that makes it really tall if you want something a little bit more versatile in your kitchen a enameled Dutch oven or French oven will work great because you can use it for so many different things whether cooking whole roasts or whole chickens or soups or risotto it's a lot more versatile than the combo cooker but it is a little bit more expensive next we have what's called a bana ttan this is where the final rise of your bread takes place and it allows it to the bread to be the perfect shape and size that you want it also allows for easy release so it's just this kind of wicker basket with a liner fabric liner so when you do the final shaping of the bread we'll put it in the span of ten and then when it's ready to be cooked you just toss it over and it'll fall right out okay so let's get started with the ingredients first we have 700 grams of preferably filtered water heated to 80 degrees we have 200 grams of the leaven that we put together last night and rose overnight of 900 grams of white bread flour 100 grams of whole wheat flour 50 grams of flour doesn't need to be or water doesn't need to be heated to a certain temperature this is just to help dissolve the salt that will be adding later into the bread the easiest way to assemble the ingredients is to place your water in a bowl and I'll grab out my spatula to make sure I get all of the leaven out put the leaven in with the water and then mix this together before adding the flour this way you know that the leaven is distributed and it just comes together a little bit easier so if you have clean hands just kind of break it up you can rub it together between your fingers any way possible to get it all mixed up besides this step being maybe the most complicated it's also definitely the messiest step adding together the initial ingredients just because you have the dry bits of flour in the wet water but as long as you're fine getting a little bit messy then you can make this happen okay I've got that pretty well mixed up I'm going to add in my flour it's going to start to get messy messier than it already was okay just start mixing together it's going to stick to your hands and stick to the bowl but just do your best and get it all thoroughly mixed okay so I just finished mixing my dough together it's it's not super smooth but it is pretty thoroughly mixed you don't have to worry about it being perfect but just try to not have a bunch of dry bits of flour I'm going to eventually get a little bit more mixed together but it doesn't need to look perfect another tool that I forgot to tell you about that comes in handy especially during this process is a dough or Bowl scraper made of plastic it just helps you scrape down the sides and kind of mix stuff up once you kind of mix it mashed it all together with your hands initially okay now that this is together I'm going to take a clean kitchen towel just a thin cloth place it over it put it in a warm place for about 25 to 40 minutes it's summertime here right now so it's warm everywhere so I'm just going to leave it on my kitchen counter and leave it here put a timer and then see you back in a few okay so my 30 minutes is up my dough is ready to have the salt added to it now it's important not to forget this step I have forgotten it so from personal experience I can tell you that when you don't add the salt there's no flavor there is no joy in eating sourdough bread with no salt so we take our 50 grams of water no particular temperature and 20 grams of salt I just use table salt but whatever type of salt you prefer should be fine I mix it together just with my finger a little bit it's not really all going to dissolve in the water but you can at least get it a little bit agitated and then I pour it in and I use my finger to make sure that all of the salt ends up in the bowls we don't lose any of that potential flavor all right once we have it in there again clean hands just mix it together this is definitely easier than the previous step the dough will just be kind of wet mushy just get it all mixed up squeeze it between your fingers that's just the best way that I found to mix it at this stage and just get it all incorporated maybe spend about a minute doing this step to make sure that you get it all together okay so after about a minute of mixing this with my hands it's looking pretty good it's probably not 100% perfectly mixed but that's going to happen over time it's just important to give it a little bit of time mixing it with your hands to get it pretty well incorporated so now we're going to let it rest a little bit longer so cover it up and then the next process is going to occur over the next two hours so every 30 minutes so four times after thirty minutes I'm going to do kind of what they call turns with the dough so set your timer for thirty minutes and I'll see you after that hi so I'm back after half half an hour of letting my dough rest and this stage that we're in is actually called bulk fermentation this is where a lot of the processing happens inside of the dough so instead of your traditional bread recipe where you need it on a counter we're going to be doing what's called turns so we're just going to gently kind of rotate the bread with bread dough inside of the bowl as it rises and develops to get it a little bit mixed up and rotates so you can use your hand for this for sure but you can also use a dough or bench scraper this is the easiest way to do it but the hand is quite easy as well either way whether your hand or this you get it wet because that'll keep it from sticking too much to the dough and then we're going to scrape underneath to the bottom of the dough pull it up and flip it over and get it wet again and we're going to do this three to four times I'll go ahead and do it four times just rotating the ball as I go lift it pull it over each one will get a little bit harder the dough will be a little bit stiffer and less and more resistance to you're pulling it and stretching it let's do this one might be doing one extra but we'll just do one more time see yeah the whole thing wants to come up it doesn't want to stretch but now we've got this fully turned everything is up on itself so over the course of two hours we do it every 30 minutes so we've passed our first 30 minutes so this is our first mark then at the hour mark I will turn it one more time hour and a half again and then I'll meet you back here after two hours to show you what it's like with the final turn in the bulk fermentation stage so our dough's been resting in this bowl for an extra hour after the last turn that we did now we're going to do the initial shaping so to do this we're going to have a clean countertop just kind of dig around the edges of the dough in your bowl to get it separated and then we want to dump it onto the countertop there we go so we're going to take some flour it's fine if you just use all-purpose flour you can use the bread flour that we are using earlier and dust the top of the dough just trying to get all of the little kind of nooks and crannies on the top surface coated then you can use your bed scraper to cut this in half so this recipe by the way makes two loaves so right now is where we're essentially splitting it so we'll take the bench scraper and flip the first one then we'll flip the second one so the floured surface is on the table and then we're going to shape it a little bit to make it so that the flour is completely coating the outside so we're going to take the the side without the flour and essentially bring it all into the center so just kind of close it all in there's no real rhyme or reason to this just try to make it completely coated in flour alright I've got that closed up you know I'm going to do the other one so close it up again kind of lifts the part where there's flour stretch it over the top and then squeeze together the edges to seal it up alright almost done okay I think that's pretty good we're going to be letting this rest for 22 to 30 minutes before we do the final shaping so I'm going to coat it with a little bit of flour just a little bit more starting to feel a little bit sticky and then we'll cover it with a towel and I'll set my timer and then I'll be back in about 20 to 30 minutes so our dough's been resting here on the counter for about 30 minutes so we're ready to do the final shaping which is the last step before the final rise in baking so we're nearing the end okay so we kind of repeat the process that we did in the last step we take some flour coat the top you don't need to skimp on it but don't be too generous we don't want to work in a ton of extra flour but most yeah you don't stress too much about it though just try not to have it get sticky add more flour if you need to okay we're going to flip these just like we did before flip this one so the flowers on the bottom set this aside okay so there's there's kind of a method to this but ultimately you want to just end up with a really tight piece of dough so that it has a lot of no tension on the surface to keep it formed throughout the whole process so the way that I do it I take the dough to stretch it out fold it in thirds so pull this over the middle third and fold this over that third okay and then we do that again but flip it or rotate it stretch it fold this over the middle and fold this over the middle so now I'm going to turn this over so the seam side is facing down and I'm going to kind of stretch the edges and keep my hands sort of in a cupping shape pressing towards the table and I'm going to rotate this in a circular motion my hands are constantly rubbing against the table so I can kind of actually feel this flower the screwy flower on my hands yeah really just tuck it under I music guess I'm using this hand to press in this hand to tuck going in a circular motion and it's just creating this really nice tight skin on the outside so it's really definitely wanting to hold its shape and in fact there's actually some bubbles here on the top all right so that actually looks pretty good sometimes your bottom will look a little wrinkly but that's just fine all right I think I'm at a good point so I'm going to take my baños in with a clean liner inside of it you can just machine wash these after overuse and that will take this dough flip it and put the really nice side in the bottom of the Banat and liner the reason for this is when you flip the dough over into whatever you're cooking it with the bottom part will actually be your top so the top facing part of the loaf alright so that one's ready and I'll just repeat the process with this other one so again we stretch it out fold it into thirds stretch this side out fold it into thirds and then I'm going to flip it over and just roll it or drown and create a lot of surface tension on the top to create final shape of my loaf now if you want to make pizza dough or just you know dough for other uses besides making the bread loaf this is the point where that dough is ready to use so if I wanted I could cut one of these loaves so the half of the dough that I made in half again and that's like the perfect amount to make a pizza with so often when I'm baking or when I'm making the bread on Sunday or Saturday I'll make two bowls two batches and I'll take one of the batches and form it into two loaves of bread and then I'll take the other one and cut it in fourths and have for peace for chunks or portions of pizza dough that I can just wrap in plastic wrap and have any time I want so I can have awesome pizza whenever I feel like making it alright so this one's looking really good we have a really smooth tight surface I'll grab my other Banat in I'll just flip it over in my hands you can also use the bench scraper to help you if you want this one's not is wrinkly on the bottom this one's actually looking really good place it with the nice side facing the bottom of the Banat in now if you don't have banna tins what you're going to want to do is get a bowl probably about this size in diameter and line it with a towel so it's how like this place it kind of loosely in there and then you're going to want a lot of flour just to keep it from sticking the first time that I made this bread I didn't have a bandage in so I did that trick but it does want to stick to this – a towel so yeah if you put a lot of flour in there you can put it in and then just you'll have to be really careful when you're putting it into the container you're cooking with just because you don't want to have something really hot while you're trying to dump some dough that's sticking to your container out so just be cautious it takes a little more consideration but if you don't want to go out and buy a banishing right away that's a great little hack alright so these lobes are shaped we just need to let them rise for three to four hours so cover them with your towel leave them in a warm spot set your timer and after that we'll be ready to get the oven preps in the pan prepped for baking so my loaf is finally ready to bake that's finally here after working all day for this so I've got my French oven here it's been preheating in the oven at 500 degrees once it was preheated I pulled it out and I'm ready to put my bread in there so the dough is ready it's all risen it's been four hours since since I've shaped it and put it in here I'm just going to flip it really quickly and try to kind of Center it in the French oven there you have about two seconds to get it centered before it wants to stick so I'm going to take a really sharp blade and cut a square out of the top of the the dough this allows air to escape at least a little bit and creates these really neat ridges of crust that I love to eat so I can show you there's square you can see it looks kind of like a wreck but it'll be perfect after its baked so I'm going to put this in the oven I'm going to put the lid on top reduce the heat to 450 degrees cook it for 20 minutes and then I'll meet you back there so it's been 20 minutes in the oven and it's time to take the lid off of the red so I'll just open the oven grab the lid and then I can just pull it out of the oven I can quick show you what it looks like at this stage it's kind of almost looks par baked it's just kind of a light color and now it's fully risen but the rest of the time in the oven is for it to get fully browned and cooked so my bread just finished cooking after another 20 minutes in the oven with the lid off it's looking really good really brown I'm going to pull it out with the spatula I find the best way to pull it out especially if you have these deep French ovens or dutch ovens is to wear a glove on one hand get a strong spatula with plastic that's not going to melt really quickly and reach underneath the bread lift it up and pull it out so this loaf is looking really good so you can see it's really golden brown in color we have some nice dark coloration around the top and this part right here goes all the way around this is where I cut the square out of the top of the loaf so it kind of opens up in those spots and grates these really cool little crust layers so I'll let it cool for another for about ten minutes because it's super super hot right now and the steam would come rushing out if I were to try to cut into it so yeah leave it for 10 minutes and I'll show you what it looks like at that point so my bread is finally ready to cut into this bread looks perfect you've got great height beautiful air bubbles with the sheen inside you might not be able to see it on the camera but if you ever make it you'll you'll notice that with your bread you've got this perfect crunching sound I don't know if you can hear that but the outside is just perfectly crunchy crispy without being too hard in the middle is so soft so let's give this a try mmm so good the flavor is delicious you got this sour taste to it kind of your traditional sourdough flavor but it's not too strong it's not it doesn't stand out too much this bread is perfect if you want to make sandwiches make french toast in the morning you can make homemade croutons for salads it's just the the perfect versatile bread while being easy to digest I hope you've enjoyed my video I hope that you'll go and make your own sourdough and enjoy