The Ultimate Homemade Sourdough Bread

Fermentation Friday, much belated but here! Making Sourdough bread at home is much easier than it looks once you get it down. This is not one of those recipes. Long story short, you guys asked for my advanced version, so here it is. It's all about Technique.

*We won Saveurs Best Food Video and I am just so grateful, thank you guys again!*

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[JohnWilliamDomingo]

*Schedule with timestamps*
[1:18] 8am: Start Levain (ferment 5-6 hour @78F/25C)
[1:48] 11:30am: Autolyse Dough
[2:26] 1:00pm: Mix With Levain only and rest 25 min
[3:32] 1:30pm: Mix with Salt and begin bulk ferment
[3:56] 1:50pm: Fold#1
[4:07] 2:05pm: Fold #2
[4:07] 2:20pm: Fold #3
[4:11] 2:50pm: Fold #4
[4:11] 3:20pm: Fold #5
[4:11] 3:50pm: Fold #6 and let rest remainder of bulk
[4:35] 6:00pm: split and preshape dough
[4:59] 6:20pm: Cold proof for 12-14 hours (you can also push this up to 16 hours if need be)


*NEXT MORNING*
[6:18] 8:20am: Bake First loaf then second loaf giving a 15 minute reheat between bakes)

[Jsummer]

I wonder if his neighbors ever see him through his window talking into the cupboard

[hol_]

Apron idea: “B-Roll” right across the crotch in calligraphy

[VTSherr]

I'm a little late in commenting, but I've made Josh's recipe several times (also using a starter made following his recipe) and I'm still in awe that I'm making sourdough pretty successfully. There is such a difference between store-bought and homemade. Thanks again, Joshua!!

[pattrapansamranjit]

Made it twice! First around was too hydrated for where I live (Thailand).
So, here is my conditions:
- Room Temp: 29 deg Celsius
- Humidity: 41%-50% while making the dough.

Adjustment I did for my second time:
- Lavein ratio is 1:7:7 (10g Starter: 70g Flour: 70g Water). Fermented for 6 hours.
- Cut the hydration to 76% (561g of water)
- Oven temp: 250 deg C & 210 deg C (due to being at sea-level)

It worked beautifully!!! The dough is a bit stiff, but super easy to work with. Very happy!!! Will continue to experience with adjustments!

[viniciusrocha]

"I'm extra like that" would look cool in the apron.

[natalieyubas]

Apron idea: "Let's make this, shall we?" across the front

[minkim]

"How can you tell how good bread is without tasting it? Not the smell, not the look, but the sound of the crust. Listen."
[00:03]
"Oh, symphony of crackle. Only great bread sound this way."

[StephanieYan]

This is honestly my favorite sourdough video. I've personally probably gave this video 50 views. I've made it twice now (never made bread in my life before this) and both times it has been perfect. Josh explains it really well and his video is really easy to play while you make. Also the description helps a lot. Thank you Josh! ❤️

[lucylumvmt]

My third iteration turned out PERFECT! So, I believe I overproofed my sourdough on previous iterations. So, after some further research, you can 100% salvage it and have an amazing end product! After cold proofing, if it sticks to the banneton liner and is deflated, do a stretch and fold and make it a tight boul, then let it sit at room temp covered w a dry cloth whilst the oven preheats. At least, that's what I did and it rose beautifully! The taste is absolutely AMAZING. My boyfriend it! I wish I could share my pics!

[olliethomas]

So I just went for it, never made sourdough before. Used this video, the starter dough video and the one where he bakes with babish. There was a few twitchy moments. Practice is definitely needed when shaping and I screwed up the slit with the razor. Definitely need a handle but wow. That bread is incredible. It’s the best sourdough I’ve eaten and I can’t wait to improve on it. Cheers Joshua, your tutorials are incredible!

[alexmorales]

For the apron: "Let's make this, shall we?" And on the back "B Roll"

[pamelaremme]

OMG, OMG, OMG this is absolutely the BEST bread I have ever eaten in my life!! It is worth the time and effort guys. I am going to re-watch for probably the 15th time but this time it is to write down each step and ingredients and technique. I have been a bread baker for most of my life (63) and I swear, I am done with white bread. This will be made weekly. Hint: Do what Josh says in the end and butter and for a little added extra kick sprinkle on some salt! It truly makes the flavor pop even more.

[ArjanDuijs]

you should pick up the fermentation fridays series again!

[stefanlynggaard]

Thank you for this Joshua. This is the basic recipe I use. One thing I do differently is that I let one of the loaves bulk ferment in room temperature. Now I got fresh bread two days in a row.

[CHEFPKR]

As someone who has been making artisan sourdough by hand professionally for the past year...

Well done sir.

[Killthebatsman]

You weren’t kidding when you said “advanced” lol 😳

[Chekitout_]

Joshua: "Do you wanna know what else is nice with a little bit of butter and flaky salt!?"

Me: Bread Roll!!! WAIT NO

Joshua: b-roll

[fkingaaa]

I am a 14 yr old girl and I tried to make this bread. It was a little bit hard but outcome was amazing. The taste was so good, and the crunch was wondelful. Thank u the recipe :)

[sloth]

I failed miserably, I'm miserable and angry