How to Bake Sourdough Bread (New & Improved Recipe) | Food Wishes

This new and improved sourdough bread recipe and technique took over a year to develop, but it was more than worth the time and effort, since I think this is the best tasting sourdough I’ve ever had. This sourdough features a lovely open crumb encased by a crisp, gorgeous crust. This video maybe my longest ever, but I wanted you to see all the steps in real time. Enjoy!

While the recipe and ingredient amounts are different, I want to give a special thank you to Maurizio Leo from The Perfect Loaf, since I used a lot of his techniques in this production. If you’ve not seen his sourdough demos, I highly recommend you check them out!

[vanvanvanyvan]

Hello chef john been watching you since 2013, working now as a cook on the ship i learned a lot from you 💯 take care always chef ❤️

[boggybunny]

I swear! Everytime I'm struggling with a recipe or preparing to make one, Chef John comes in clutch! 🤣

[cherrybombcoffee]

Ive watched many sourdough videos, and that was probably the quickest most confident score ever. Nice loaf, man.

[Waffles]

Call me absolutely insane but I'd watch the full 27 hour uncut version. Put it on when I start, keep the video playing the background for the next day, and Chef John becomes my timer and I do everything exactly as he does? Perfect.

[iKampfer]

Wow, this is the longest Food Wishes video recipe yet! Nearly 20 minutes. Someone add that to the Food Wishes trivia game!

[movingforwardLDTH]

I appreciate your not fast forwarding through the steps — it helps to see how the dough changes! ❤️

[tmaris]

Watching you for 10 years now and this is the first video that I saw with my 5 year old son. He thought you were making pizza!
Thank you for all the things that you've taught me!

[MertKleebach]

In a very dark time in my life I literally only fell asleep to your voice john. I also cooked a lot in that time, thank you for both

[doommaria]

I almost cried when you took the finished bread out. It was that beautiful.

[louisaleroux]

That is the most beautiful 'pain au lavain' I've ever seen. Love you. Hugs from France

[philipp]

So hyped .... want more technique focused videos from the Chef John ...

[joeyhardin]

I make your sour dough bread once a week and have shared your videos a hundred times, as I will with this one. Thank you!

[Elkycreates]

Here’s a tip I worked out: you can refrigerate the dough overnight after doing the stretch and folds if it’s too late in the day for the bulk ferment. Then take it out early the next day and let it bulk ferment for as long as it takes to peak. I do this during the cold winter months when the starter and the bulk ferment take longer to peak. This also makes the process more flexible so you’re not beholden to stay home for the bread all day. My sourdough bread turns out like Chef John’s every time👍👍

[AdmiralPeach]

This is an amazing & thorough method to get excellent results. However if you are new to sourdough, please don’t get overwhelmed by all the steps! There are many things you can cut out & still get an excellent loaf ❤ I add starter straight from the fridge to the dough, let it rest for 30 mins, do just one set of ‘flop & turns’ then cover & bulk ferment overnight. Next morning I do one more set of flop & turns, shape & put the dough onto baking paper in a large bowl & cover. Let it rise for a few more hours until almost doubled & jiggly, score & bake in a preheated cast iron pot! Much easier but still excellent crumb structure :)

[robertkreamer]

There is something satisfying to the soul about making your own bread . For me it is equal to meditation.

[veecee]

Chef John, believe me, it's no hardship watching you take all the steps to make a stunning (yes, stunning) loaf of sourdough bread. Who knew it would be so relaxing watching you fold dough?

[nir_aviv]

Love you too, Chef John! I watched the entire thing even though I can't eat gluten :) I started watching your videos years ago, and you taught me how to cook basically from scratch. Ever since, I've been the Uncle Ben of having to watch every one until the end.

[TheAmazza]

After watching this incredibly long process, I've never felt better about paying $9 for a sourdough loaf at the farmer's market.

[CheeseDud]

I’ve been using Maurizio’s recipe as my go-to recently (have a loaf in the oven as I type) but am excited to try this one!

I often recommend your last recipe for sourdough beginners

[coolcanoechic]

Hi Chef John! Finally! 😂. I like your steps. The tri-folds are nice. I learned from King Arthur baking school, a different method. I’m definitely going to try this method. It has more folds and I also like the wheat flour because it adds more flavor. The ice cube trick is a keeper. If I learn anything from this, add ice cubes! Your video tutorial is perfect. Nice job. Yes. It always takes two days. It’s worth it. We love you too! ❤