Your First Sourdough Bread (FULL COURSE in 30 minutes)

This is how you make your first and perfect sourdough bread from scratch. You will learn about all the tiny but important details enabling you to make beautiful naturally fermented bread. This is not just a recipe, this is a full guide looking at the why behind each step.

Links:

Chapters:
0:00 Intro
1:27 Tools
2:23 The full sourdough process
2:58 Recipe
3:45 Flour categories
4:38 Wheat flour types
5:04 How much water for your flour?
6:09 How much sourdough starter?
7:13 Stiff sourdough starter
9:13 Kneading
11:34 Mastering fermentation
14:23 Make a round smooth dough
15:34 Stretch and fold
16:27 Shaping
19:13 Proofing
19:55 Baking techniques
21:03 Home oven baking tips
24:11 Scoring
26:57 Results
29:13 Common crumb issues
30:43 Thank you

#sourdough #sourdoughbread

[hamderfonne]

Can't believe how I can obtain such knowledge as this, for free. Your explanations, graphics and warm personality makes it a joy to watch. Thank you very much for sharing your expertise with the rest of the world.

[vermolin]

Thanks a lot! When I saw a 30+ minute video about baking one loaf of bread, I was like “how much padding and fluff they put in it, a recipe video should be 5 min tops, I’ll have to scroll through it and play at rapid speed”, but yours turned out to be so information dense I had to replay several segments. This is quality.

[Wdelhagen]

I so appreciate the shot of you scraping the dough off your hands after the first mixing! That's the kind of thing that a lot of people would cut out, but I've always thought it meant I was doing something wrong when all the dough stuck to my fingers during that step. Thanks for showing the whole process, even the messy bits! Now I know I'm not the only one!

[glenmattson]

This is the most complete and clear instruction video for making sourdough bread that you have made. Master Video. I like the chapter time stamps so you can watch the instructions you need over and over.
Thank you! The blisters on your bread are fantastic. Give us this day, our daily bread. The bread of life is amazing.

[effiesorrentino]

After finding this video and watching it multiple times, it happened! Oh my God! I FINALLY made a loaf that got oven spring and a nice ear! My decorative scoring got a bit out of hand (too deep) but I'm sure I will get better at it. I'm SO excited! Can't wait to try a slice. Thank you SO much Hendrik-you're the best!

[charlesgibbs]

Danke Hendrick! This is the easiest recipe I've ever made. I'm retired from making bread in a grocery store. I made batches using 50lb bags of flour. Nothing I made there was close to this method, and it tasted bland. This bread is just what I want.❤

[HenkjanDeKaasboer]

Wow. To think I almost CTRL+W'd this when I saw the duration. Usually 30 minute videos have more hot air than even my underfermented doughs do. This is some proper German efficiency right here. Learned more in 30 minutes than I've done in all my frustrated deep dives.

[victoriathorlacius]

French and Italian may know how to bake, but Germans are the masters of instruction. Danke.

[robertblack]

Just baked a loaf today after watching your videos. I started the journey about 3 weeks ago and this was the 6th loaf I have made. This was the first loaf that turned out well. The stiff starter was a game changer.

[dareedle]

I like the so called perfect oven spring sourdough, crispy crust, soft and moist in the middle, but I also like the crunchiness and flavor of my over fermented frisbees.

[KL]

I failed so hard last year and came back to it this year. Made a starter with proper measurements, followed your steps with some small modifications. From flat bread with one huge air bubble, I'm now getting fluffy bread with a hearty crust!

[iphail]

That sound of you cutting into the loaf at 28:00 is the sort of sound that makes me happy. Lovely brittle crust

[craftychrystal]

The amount of time you put into these videos and books is incredible! The fact that you offer the book for free is even more incredible. I looked at every chapter and if there is something you do not explain or troubleshoot, then it does not exist. i am glad you give the option of paying what we can because i cannot pay the full price at one blow. I will be paying some each month to pay you back for your kindness. Thank you!!!

[roverinosnarkman]

Excellent! After almost 5 months I re-watched this video and now (with 5 months more experience) I think I understand most of what you are talking about! Thanks again for your excellent work and sharing this wonderful knowledge with others! You are a great human being!

[arnoudklaren]

Today I made my second attempt at baking sourdough bread using this video and it came out wonderfully, just like yours! Most bread baking videos just don't manage to really explain how it works, but yours does. Thanks so much!

[yoshanap]

I just came across your channel and I really like your concise explanations and the science and math you use. Makes things so clear. Also thank you for specifying kitchen temperatures it really helps baking here in a tropical climate.

[certaindeaf]

Just baked this loaf, my first sourdough, my first bread, actually. Fantastic recipe and guidance, it turned out beautifully. My wife and I were so impressed. What a delicious breakfast, freshly baked bread!

FYI in England, baked using Wessex Mill's Wessex Cobber Bread Flour. And my sourdough starter made from organic rye flour - it's called Rye Reynolds.

[QistinaAziz-ct]

I used your tips and recipe and in 6:20 really came in handy! Such a blessing cus no doubt temperature really affect on how the dough develops. I live in Malaysia and no it’s like summer all year round… so decreasing the starter from the recipe works like charm! May you will be constantly blessed with this continuous knowledge that you have share globally 🌹

[ronj]

The science behind what you put together for all of us- is extraordinary! I can't believe you went this far to explain all of this for us.
Thank you very much, I LOVE it!

[helenbygrave]

10 years trying to get a reliable sourdough recipe. Maybe 1 in 10 loaves would be good. After your masterclass every loaf is perfect. I'd almost given up. Thank you so much. Love your tutorials.