The Old Faithful - an easy sourdough recipe that produces an amazing country style loaf

The "Old Faithful" recipe produces a soft manageable dough. It sits at 78% hydration and produces a wonderfully soft crumb. The 10% addition of whole-wheat flour adds a slightly deeper flavour and softens the crumb and the crust.

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CHAPTERS
0:00 Mixing the main dough
2:12 Fermenting & stretching the dough
4:05 Shaping & proofing the dough
5:05 Baking

#sourdough

[CulinaryExploration]

A huge hello to everyone! A viewer felt I was unclear in the way I described the hydration of the dough. So for clarity, I'll run through it. The dough is 78% hydrated, this is calculated when the flour and water in the main dough and the flour and water in the starter are taken into account.
Total flour = 445.5
Total water = 347.5
347.5 / 445.5 *100 = 78%
Happy baking :)

[stephen]

Seriously underrated content, no doubt lost in the ocean of mediocrity. Straightforward and concise instruction and thats coming from 12+ years off / on baking. This is a perfect quick refresher on getting fundamentals right. Cheers mate

[arttheclown]

I just spent the last 2 hours watching people make sourdough.

What you've done here is make things a hundred times more simple and everything else I've seen . Very good job. 👏

[termitedog]

Your a life saver, This is the only receipt I use now, I live in Phoenix Arizona USA, This is the only recipe I am able to use to make great ears on my sourdough bread. You’re my go to recipe for making sourdough’s in Phoenix, however, I have a house in Northern Arizona. I have no problem making sourdough only in Phoenix I guess because of the low altitude. I’m not sure but thank you thank you so much.

[Regemony]

In my opinion, the loaf in the video is the gold standard in every way. I've yet to produce a loaf as good as this but I will keep trying until I get there.

[WritingFearlessly]

What a remarkable difference when incorporating whole wheat flour and laminations. I live in 60% humidity so I added 20g of less water. This was so perfect. Thank you!!🎉🎉

[patphares]

“A huge thanks to YOU” for creating awesome videos with countless hours of your time to educate your followers! So appreciated…

[nwilliams]

I feel so thankful to have found your channel early on in my journey. You have made this process so much less complicated. I’ve been at it for about a year now and while I’ve made a few changes to suit our tastes, I’ve mostly just continued to follow your directions. Thank you for the great work!!

[therenaissanceredneck]

Philip, I ran across one of your videos about a month ago and liked your approach on bread making. Your teaching of and explaining the process of your craft makes it easy to learn “how to make bread”. Looking forward to watching the older videos and making some wonder sourdough bread.👍

[davidhunternyc]

My favorite part of this video is at 5:55 !!! Your air bubbles are evenly distributed and circular. Simply gorgeous and is the result of your inventive stretch and fold technique on the bench. I'm trying with all my might to replicate this at home. ❤

[rmallett]

Thank you so much for your recipe and your excellent instructions. I moved from the United States (Atlanta, Georgia) to Mexico (San Miguel de Allende) a little over a year ago. I had tried several times to make a sourdough starter in the states with no success. A couple of weeks ago, I tried again using your instructions. Within 5 days, I had a strong, active starter!! I was amazed. My first loaves came out gorgeous and delicious thanks to you!!! I love your videos and am a big fan. I'll send pics of my first attempts. Thanks again!!

[rebeccasmith]

Yes! I just baked this recipe. I am a relative newbie at sourdough... started in earnest in August (2022) This recipe was easy to follow, I will make it a few more times to see if I can get the same rise as the video. I did not do the lamination in thirds, like is shown-I just did the stretches in the bowl. It tastes good, probably the best results I've had using whole wheat. Wish I could post a pic!

[smallgirlsailing]

This was such an informative video and helped me achieve a ear on my loaf for the first time, thank you so much for the simple yet detailed instructions!

[ndpitch]

I’m impressed that you can bulk ferment right in the bowl like that without any measurements for increase in volume. It’s so hard to tell how much the dough has increased in volume in a bowl. I use clear bulking containers with volume markings on the side

[chrisdeangelis]

Just did this and it came out amazing!!! The recipe on the blog only mentioned 1 stretch and fold so that's all I did. Will incorporate 2 more next time 🤔. Baked on a cast iron pizza pan with a stainless bowl and threw an ice cube in... not bad for a 3rd try

[BFJOE]

I made this yesterday, baked today. Pretty new to SD baking but I have done a DEEP DIVE, videos, books, etc. and just wasnt nailing it down. Well, used your Old Faithful recipe and I produced an absolutely picturesque batard. I ever so slightly undershot the fermentation due to not proofing on counter long enough before it hit the fridge, but nonetheless, amazing. Already making another loaf as I type. Going to tack on an hour to the counter proofing this time. Did one Old Faithful, another same recipe but with rye instead of wheat. Thanks!

[belight]

yay I finally found a recipe that made a perfect loaf. Thank you!

[frankenstein]

Love how you keep smelling your dough and bread, I do the same. The sense of smell is so evocative.

[chrisdeangelis]

I love that stretch lamination technique!

[angiesrecipes]

That's the perfectest perfect crumb with my favourite thin crispy crust.