The only sourdough bread recipe you need!! Sourdough Enzo sourdough bread recipe

It’s finally here! My full sourdough bread recipe. Follow the video for the process! Here are the ingredients:

Makes 2 loaves

720g water
200g active 100% hydration sourdough starter
20g salt
850g strong white bread flour
150g einkorn or spelt flour

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[IvoryPrincek]

I’ve tried a handful of YouTube recipes and I’ve had most luck with this one BY A LANDSLIDE. Seriously, if someone’s on the fence which one to follow, this one is somehow one of the lower effort recipes while simultaneously having the best results. I’ve tried Josh Weismanns, food geek, the bread code, all to varying degrees of success but I can’t believe how much spring and flavour these loaves have with this recipe

[luisj.castironcooking]

Just baked my first loaf using this recipe. MY FAMILY LOVED IT! The crust was amazing and the crumb was soft. The recipe is simple and straightforward, also the dough is easy to handle. This is a great recipe for beginners and experienced bakers since the hydration is very manageable.

[foodandspiritz]

Thank you. Made 2 loaves, , , don't have any baskets...used a bowl and a wooden fruit basket ( long shape) Since I have a steel and peal i placed the loaves directly on parchment and slid directly on top of pre-heated oven 475 F...25 min or until desired color is achieved . Just awesome...FINALLY...getting the handle on starters / discard and making them loaves...DELICIOUS, crispy, crunchy crust and airy soft chew finish....Not gonna cut up the inside of yer mouth....

[larrymorgan]

Thanks SO much for the step by step instructions. I’ve made sourdough twice before- and both times ended up with flat loaves. My first rise took about 12 hours to double in size- only because my kitchen stays cold. I’m so proud of my loaf! ❤️

[MarcoBecker]

In terms of baker's math, so others can adapt the recipe:
Total loaf: 1940g, two loafs of 970g.
White bread flour: 850g (85%)
Einkorn or spelt flour: 150g (15%)
Water: 720g (72%)
Salt: 20g (2%)
Levain (100% hyd): 200g (20%)
The recipe leads to a final hydration of 74, 5%.

Total percentage: 194%. To adapt to your desired weight, do the following math for all ingredients: (Desired weight/1, 94)*(ingredient percentage). The sum of all flour must be 100%.

[Thrillhouse]

My dough didn’t look as firm as yours by the end of the process and I was a little worried when it went into the oven. I was absolutely amazed when it was cooked though! It was beautiful and rose perfectly in the oven. And it was my first time ever making sourdough! I will definitely be using this recipe again! I’m so pleased with myself 😂 thanks for giving such exact instructions to follow 😊

[godisgoodallthetime]

I CAN'T TELL YOU HOW EXCITED I AM!!!! I followed your recipe and it turned out perfect!!! Made me so happy I'm choked up!!!! Thanks so much for sharing your talent!!!!

[mind]

People are not lying that these instructions create amazing results. I already see the difference and I’m only just folding. The dough is so supple and smooth and coming together so nicely. Can’t wait to bake! Thank you 🙏

[romiulu]

Thank you for this video! I made the bread today and it was a big success. Not only that the process was fairly easy, the bread turn out delicious❤. Since I like to use some freshly ground flour, I used 700 g of KA Bread Flour, 150g Hard White Wheat and 150g Spelt, everything else I have followed your instructions. I will definitely be using this recipe for making more bread! Thanks again.

[sparkyoc]

Thanks, Enzo. I was starting to incorporate some of your tips into my sourdough (mix water, starter and salt before flours) and I decided to follow this recipe/ technique closely.
I really like it. Easy to follow along. I used 850g 'plain white' (supermarket) flour and 150g of organic wholemeal flour. I will try to add more WH and less white as my preference.
My only consistent stumble is the firmness of the pre-bake shape. If I didn't use a cast iron pot, the shape would collapse. I use the very hot crockpot method with the bread placed inside on parchment paper and a little water before lid on. Still, I'm happy with my round loaves and the taste/crunch/chew is just what I want. My family agree. Thanks again.

[maja_sukara]

Awesome 👏 thank you. I guess the individual tweaking for all of us is about the type of flour and adjusting the water. Flour varies a lot from brand to brand let alone country to country. I took a break but now getting back into it. Love and appreciate your work so much. Love, Maja

[emmaniki]

INSTRUCTIONS
Night before, make Levain
The next morning, when the Levain has peaked, mix together all ingredients until the dough is cohesive. Then place in a warm spot, around 80° F.
After 40 minutes, perform a stretch and fold, and cover the dough.
After 40 minutes, perform 1st coil fold, and cover.
After 70 minutes, perform 2nd coil fold, and cover.
After 70 more minutes, perform 3rd coil fold, and cover.
Now let the dough sit in a warm area until doubled.
When the dough is ready, dump it out onto the counter, divide in 2, shape into a ball by using the counter to build tension, and let the dough sit on the counter uncovered for 30 minutes.
After 30 minutes, shape the dough, and place into a dusted banneton basket, let it rest for 30 more minutes on the counter.
Finally, place the baskets into a bag, and place them into the fridge.
The next day, preheat the oven (and Dutch oven) at 450°, take the dough out of the fridge, (freeze if you are planning on doing an intricate design) and score your loaf. Now bake for 25 minutes, then 10 minutes uncovered. Let cool. And Enjoy!

*Keep in mind you can leave your dough in the fridge for up to 72 hours before baking!!*


Time Stamps
10:30- Make dough
11:10- Stretch and Fold
11:50 - Coil Fold 1
1:00- Coil Fold 2
2:00- Coil Fold 3
Finish Whenever Doubled
Divide/Shape/ Rest for 30 minutes
Shape/Basket/Rest for 30 minutes
Place In Fridge
NEXT DAY:
Freeze for 30/60 minutes if you're doing an intricate score
Preheat oven
Bake at 450° covered for 25 minutes, then uncovered for 10

[missmegan]

Hands down the best, most soft loaf I've ever made, 5 year old approved as well. Thank you for sharing your recipe and technique!! I've been trying different recipies for over a year and this will be the only one I will use from here on out. My loaves before were always dense, but the loaf today was bouncy and soft, with perfectly crispy crust. It is 100% worth my time.

[lukie]

Your shorts caught my attention. I could totally watch this for asmr and sleep to the sound of your voice. Not because it's boring but it's very calming.

[FirebreathingVegan]

This is the first time my dough has looked bouncy and firmed up each time I touched it. It didn't end up flat like my other attempts. Thank you!

[Olivia--]

Hands down best sour dough video! Thank you! One lesson in my sour dough journey 😀 is do not use budget flour, pay a few extra dollars is worth it 💛🙏

[LivingBreadUSA]

This was the most relaxing video before bed. At least for a sourdough baker 👩🏽‍🍳 now I’m off to bed with a perfect head start to my morning bake prep - thank you I’m new here and so excited to become like you!❤️

[StacyB.]

Thank you so much for your easy to follow and bake along with video. I love that you briefly pause between steps. I’ve just started my sourdough starter a few days ago and my husband bought me a book for beginners but I’m a visual learner and your video is great.

[dukagardiner]

You made such beautiful loaves! As a novice I found the process logical but time-bound. This is hours of bread making. Your tutorial was good and I produced wheat/rye loaf that was tasty and crunchy. Thank you

[thefordfarm]

I have shared this video so many times. This is the best tutorial on how to make sourdough. Thank you so much!!