The Secret to Make the BEST Sourdough Bread

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This sourdough bread is one of my favorite recipes (so much so that it's also in my cookbook!). It's a hand-mixed and highly hydrated dough that results in a loaf with an open crumb contrasted by a thin, crispy crust. Use your sourdough starter and make some delicious bread!

🍞 FULL RECIPE HERE:

➡ LEVAIN INGREDIENTS:
● 30g ripe sourdough starter
● 30g medium-protein bread flour (or Bread Flour)
● 30g whole wheat flour
● 60g water

➡ AUTOLYSE INGREDIENTS:
● 822g medium-protein bread flour
● 64g whole wheat flour
● 650g water

➡ DOUGH MIX INGREDIENTS:
(Note that the flour quantity is added in the autolyse step!)
● 95g water
● 17g fine sea salt
● All of the levain (about 150g)

🫙 EQUIPMENT IN THE VIDEO:
My favorite bread dough whisk (affiliate):
Bench scraper (affiliate):

14" Proofing baskets:

All my favorite baking tools for this bread:

🎥 CHAPTERS
00:00 Intro
00:48 Step 1. Levain
01:42 Step 2. Autolyse
02:57 Step 3. Mix
06:02 Example of over-hydrated dough
06:38 Step 4: Bulk fermentation
08:21 Should I fold the dough again?
09:03 When to end bulk fermentation?
09:50 Step 5: Divide & preshape
10:37 Step 6: Shape & Proof
11:26 Step 8: Bake
12:35 Outro

#bread #baking #theperfectloaf

[nataliakosachenko]

Dear Maurizio, I am not a beginner in sourdough, but you have managed to open some unknown details and tips for me. I have bought your book and this is the only book about baking in my life. I did it as a thanks to you because you are not only very pleasant and talented person, but also very generous. You a sharing you experience with us for free very long time. Thank you and good luck to you.

[john-ln]

I have to Thank Maurizio. He got me hooked on baking sour dough bread. I read a blog of his about milling wheat berries in the morning. He poetically captured the moment by somehow making me want to smell the milling of the wheat berries. I bought a Mock Mill and now go through 25lb of central milling flour every few months. I am on a Khorasan wheat berry kick at the moment. When you make a bread and your 8 year old and his friends fight over the butt end crusts, I think you have a winner.

[markdallmann]

Have been making this recipe for about 4 years now, and while I try others, this one keeps calling me back. Results are simply wonderful.

[lauradonatonecasalo]

I've watched tons of sourdough videos and this is by far the best one yet. Thank you for making a simple video from beginning to end.

[happytobehome]

I am pretty new to sourdough baking and this is the third Youtuber's recipe I tried. First one took too long to do, results were not that bad, second was too short but results were bad, and then there's The Perfect Loaf that's just the right amount of time and the most awesome results!!! The channel name did not disappoint! I used it for my 4th and 5th bake/loaves and both times yielded fantastic results! The crumb is airy, the crust is thin and crispy, it's just very fascinating how you can have bread that's like that using just flour, water, and salt (oh and a lot of patience of course). It's easy to be intimidated with the high hydration especially if you're new, but I just dove right in cause in my mind if I fail I can just keep trying, and I'm so glad I did. It was hard for sure but the reward was great. So yeah, I'm just here to thank you, Maurizio because I can now make artisan level loaf at home and will most likely never buy bread anymore outside. I found something good so I'll just stick to this recipe moving forward. No need to keep looking. 😊😊😊💯💯💯

[prairieskye]

Thanks for your book, PL community and videos, Maurizio. Can't wait to try all your recipes. My 1st Basic Sourdough turned out well-not perfect but delicious. My 8yr old neighbor has been assisting me & worked with me to build a strong starter from Day 1. It took us 17 days to establish it and then another week to make sure it was strong..
Years ago, I used to bake a lot and used sourdough but this is a more intensive journey and I am loving it. Never made a successful starter from scratch before. It is well worth the effort.

[kathleenschmaltz]

Mauricio, I LOVE your sourdough book and videos! I’ve been making your beginner sourdough and walnut cranberry loaves every week for over a year now. Thanks to your videos and detailed instructions, the loaves have improved and are pretty close to perfect! I always give one of the two loaves I bake to a neighbor or friend, and they agree that it is the best sourdough bread ever. Thank you for all the hard work you have done to create the best sourdough bread and for sharing your recipes and making videos that simplify the process for new bread bakers! (We also love your discard recipes!!)

[petramckean]

Thank you so much! I give you credit for getting me on my sourdough journey 8 years ago from your wonderful website. I bake your sourdough bread as often as my schedule allows. My only problem is getting my starter to the right active state from which to build my levain so it works out timing wise. My starter lives in my fridge and takes a few days to really wake up.

[SmolBean-cl]

Been baking for around 3 months and I feel like this channel is a blessing! :D thank you!

[heimidal]

I’ve tried this recipe three times without success, but this video was really helpful to understand visual cues. I’ll give it another shot this week!

[MichaelLauraArceneaux]

I have made this bread three times. Each time I have improved the outcome. Just wanted to point out that in your book, you specify a 90-minute autolyse rather than the two-hour autolyse in this video. I made the notation in my book, and I will try the longer autolyse on my next bake.

Love the cranberry and walnut bread!

[simplefoodinspirations]

Great video Maurizio. Your blog/recipe were the first I used when I started my sourdough journey in 2019. Thank you for all your information you provide.

[Trinkets]

This has to be the Best by far Sourdough bread Ever!!! Easy to do! Thank you! And I bought your Book!!! Love it!❤️

[scoop]

I have watched this vid 4 or 5 times now and lm getting ready to watch it again. THANK YOU!!! Can't wait to make a loaf, my problem is my oven doesn't hold a steady temperature...we'll see.

[AmirhoseinHerandy]

This recipe has got to be the hardest thing I've tried to make, the video really helps, thank you Maurizio

[ЖаннаАстаева-из]

I am thankful with all my heart for your knowledge

[stevedrenker]

Thanks, Maurizio. I was surprised to see you did not use a Dutch Oven but baked on the baking steel and used ice cubes to make steam. Is this a recent change from using the DO? Do you find much difference in the end-product using the DO vs no cover on the baking steel? Thanks so much for taking your time to help all of us become better home bread bakers.

[toliveisChrist]

I’ve made 3 loaves of sourdough and have had pretty good success. Thank you for your video, it will help me round things out. You are very thorough. Thanks again.

[liug_yiuh]

Thank you so much sir!
After watching your video, I was able to make bread that was put together, meaning that had bubbles of air into it. I was able to slice it, it's crumb had the necessary cohesion for it (yes, there are people who still struggle out there in the pre-beginner level, like I was). It was a joy. Thank you for it.

[bethpeake]

My book arrived this week. It is AMAZING and like a full tutorial. Yesterday, I started the cinammon roll recipe but made into my favourite toffee apple rolls. Perfect rise, although took longer because its cold over here in France right now. Left in the fridge overnight and finished off this morning. All puffy and perfect. Thank you for writing this book. Not surprised it has won all those awards. When is the next book coming out 😊