No Knead Beginner Sourdough Bread

*P.S. There is a sample Bread schedule at the bottom of this description as well as links to my favorite items on Amazon* I've gotten tons of questions from you guys asking for a guide on my bread. This is a more simplified and less complicated (believe it or not) version. With that said, I know this is still something that seems pretty time consuming, but you have to remember that the majority of the time is completely inactive, so it's really not. It just requires a little patience. You know what though? That's what bread is all about. Bread is such a meditational process to me. You're not worrying about your job, you're not stressing about finances, you're just completely focused on one thing. The bread. Hope you guys at least give it the chance to try it!

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My Tools used:

Levain:
45g mature starter
45g unbleached all purpose flour
45 g stone ground whole wheat flour
90g filtered water at room temperature
Dough:
273g unbleached bread flour
500g unbleached all purpose flour
175g stone ground whole wheat
660g filtered water @ 90-95 degrees F
180g mature levain (just use all of your levain splinter that you made seperately)
18g fine sea salt

Sample Schedule (just to give you an idea:)
9am Start Levain
2:25 P.M. Begin Autolyse
3:00 P.M. Mix your dough, optionally use rhubaud method. Thank you to Trevor Jay Wilson who taught me that.
3:15 Bulk fermentation begins, peforming 2 folds spaced 15 minutes apart, and then one last fold spaced by 30 minuters after the 2nd fold. Totaling at 3 folds. Allow dough to rest for remainder of bulk fermentation.
7:00P.M. Preshape your loaves.
7:25 P.M. Shape your loaves and place them in their proofing baskets. Place them in plastic bags to prevent drying out, and proof them overnight in the fridge for 14-15 hours.
(the next day)9:00 A.M. Preheat oven with your dutch ovens in their from cold, to get them super hot, for one hour.
10:00 A.M. Optionally score, and bake your loaves.
Cool them on wire racks.

[dkurihara]

born in Japan where staple food is predominantly white rice, I had never tasted sourdough bread before.
watching this video, following the steps, baking and eating my first sourdough bread and I realized what I had thought a bread was something totally different. I've just finished a loaf and for the first time in my 35 years life I know how REAL BREAD taste like!
hats off, Josh.

[madalinbaker]

Here's the written recipe, to make it easier to follow:

For the levain:

In a glass bowl/jar, combine 45 g mature starter, 45 g whole wheat flour, 45 g unbleached ap flour, and 90 g room temp water; mix until homogeneous. Cover with a loose lid, plastic wrap, etc. and let ferment for 6 hours at 78 F, 26 C, or longer in your room is a little cooler. In the video he uses a fermentation station, I like to leave mine in the microwave or the oven with the light on.

Thirty-ish mins before levain is done, start autolyse:

In a large bowl, combine 500 g unbleached ap flour, 273 g unbleached bread flour, and 175 g whole wheat flour. Mix flours together, then add 660 g lukewarm water (90-95 F, 32-35 C) and mix by hand.

Cover dough with plastic wrap or damp tea towel, then let sit 30 mins (aka rest of levain time) in the same warm place you have your levain (oven, microwave, fermentation station, etc.)

Once time is up, sprinkle 18 g fine sea salt over autolyse dough, then add levain on top and spread across surface using damp hands.

Wetting hands as necessary so the dough doesn’t stick, use your hands to combine dough with levain on top. Pick it up, squish it, pinch it, whatever you want until it’s fully combined. If prefered, you can do the rhubaud method and scoop and slap the dough in the bowl (hard to describe, just watch the video.)

Cover bowl back up with plastic/damp tea towel, and place in warm spot to “bulk ferment” for 3 to 4 hours.

15 mins into your bulk ferment, “fold” dough by picking up edge of dough and stretching it into the middle, then turn bowl 90 degrees and repeat until you make it all the way around. Do this again 15 minutes later, and after that 30 minutes later, completing 3 total folds. Then let dough rest untouched for remaining time.

After 3 to 4 hours, dough should look bubbly and grown in size. Carefully turn out onto unfloured counter, divide in half, then shape each half using hands or floured bench scraper into a smooth ball (or whatever shape you prefer :)

Cover each ball with upside down bowl and rest 15 mins on counter, then uncover and sit 10 more mins.

Flour proofing basket (banneton) or tea towel lined bowl and set aside.

Flour top of one dough ball, then carefully flip over so it’s flour side down. Grab bottom of dough (closest to you) and pull/fold into center, then do the same with both sides and the top to make a smooth ball/loaf shape. Flip seam side down, then using pinky fingers drag dough towards you using the friction to smooth surface even more. Repeat with second dough ball.

Gently transfer to floured basket/bowl, seam side up, and put in plastic bag/cover so they don’t dry out. Proof in fridge ovenight or at room temp for 6-ish hours? Just a guess, he recommends overnight.

Bake Day! FINALLY!

Place dutch oven in oven, then preheat to 500 F, 260 C for 1 hour.

Once oven and dutch oven are hot, take bread out of fridge, dust surface with flour, and carefully dump loaf from bowl/basket into hot dutch oven. Score loaf using sharp knife/razor (don’t be afraid to make a deep cut!). Put lid on dutch oven and put back into hot oven.

Bake at 500 F, 260 C with lids on for 20 mins, then reduce heat to 475 F, 246 C remove lids, and bake 30 more mins until dark brown, borderline burnt, them remove from oven.

Enjoy!

[kaydenjames]

I’ve watched this like 10 times(literally) just getting prepared for making it😂😂😂😂

[ryandoyle]

Absolutely phenomenal. Never made a sourdough bread or starter in my life until now. I followed every detail, and the bread turned out better than I could have imagined. The bubbles are massive, and the crunch is amazing. The flavor is out of this world. Im eating sourdough toast as I write this. I’m so proud of myself for the quality, but I owe it to this video. If anyone is skeptical, try this! Follow it exactly and it will turn out perfectly. Thank you Joshua!

[RowantarotBlogspot]

If you're using a dutch oven and don't want to risk burning your hands, turn the dough onto a big piece of baking parchment, pick up by parchment, and drop it straight into the pot, parchment and all.

[samih]

Newbie bread maker here. Knew nothing about sourdough starter or the process of bread making. I followed this video and his starter video. My bread came out AMAZING. I watched this video a few times before actual baking day and I also wrote all instructions down. He makes it really easy and doable for a beginner to accomplish. I’m a full time mom and had my 2 year old with me while baking and it seriously came out incredible. I’m going to make more, it’s BEYOND rewarding making your own sourdough bread! This video is so well done I can’t rave about it enough! You will not be disappointed!! Thank you for putting this out there :)

[MsJay]

Two weeks ago I created my starter...today I baked my first sourdough loaf, I only had to watch this video probably 20 times, (and Josh you're instructuons are VERY easy to follow) shit this process is incredibly intimidating. The loaf turned out perfect and I'm so excited to continue my sourdough adventures.

[patrickfireice]

My favorite tip (from John Kirkwood here on Youtube) is for bread rising covers use a shower cap...it fits not quite air-tight but perfectly over most bowls and is reusable

[foxartist]

After Autoleasing 3:51
Bulk ferment 5:50
The Fold 5:55
Separation 6:35
Rest 7:29
Proof 7:42
Fold 7:57
Next day 9:38
Cooking method 10:50
Temp & Time 11:52
Remove 11:54
(These are just time stamps for me to use as I make the bread)

[soumayaatoui]

I MADE IT!! i finally made it, it's been a month and today is the day that I ate real delicious bread! its the best I've ever made thank ya

[farmsis]

I wish this video was around 2 years ago when I first started making sourdough bread! I think you would have saved me many failures. Your instructions are concise and your demonstration clear and easy to copy. AND I find you entertaining, which is a big plus! Thank you and keep teaching us how to bake!

[elizabethrenaud]

Started off with an old weed scale (that measures 100g at a time), the bottom half of a CD case as my scraper, an Xacto knife to score, dental floss to mark some lines and the inside of my crockpot to bake. It’s Christmas Day, 2020!and the fam hooked it up hard with pretty much everything from Joshua’s Amazon list because I can’t stop, won’t stop. My bread has turned out amazing with the most broke-ass of adaptions. Can’t wait to see what the real deal tools bring into my life. 😍

[cornfieldcraig]

Calling this “beginner” sourdough is an injustice implying that it’s a compromise to make it easy enough for beginners. Malarkey! I’ve been making sourdough for 30+ years. If fact, my starter is nearly that old. The loaves I made following a very slightly revised version of this created one of the finest loaves I’ve ever made. The proportions are spot-on. For my taste, 19g of salt is better. I replaced the bread flour and whole wheat flour with 50g of whole rye and 397g of sifted home-milled whole wheat, which removes the largest pieces of bran. Due to the change in flour, I added 15g of water. For baking, I used 500F (tightly covered) for 15 minutes, then 450 (uncovered) for 15-20 until very dark brown and the internal temperature was about 208F.

Thanks Joshua. The Rhubaud method was new to me. A great alternative for “no-knead” bread!

[katherinechapman]

Ok! I just finished my first loaf with mostly your recipe and technique. Seriously, you need more viewers!
The modifications were: 500gm unbleached all purpose / 478gm stone ground wheat/ added 25gm more water to hydrate the wheat fully (I might have been good without this) - I additionally built my Levain the night before and let it bloom overnight and counter proofed my dough for the second rise in lieu of bulk fermentation in the fridge. I do this, due to knowing the strength of my starter, he is yeasty AF.

This recipe is amazing! My oven spring was huge on the first loaf and I have an ear that would make the baking gods cry on that thing. I highly recommend this recipe to anyone and the starter video is great as well. My starter has been going strong for 3 years and I used a similar technique, so Josh speaks the truth on how to make a long lasting starter.

I am not sure your opinion on this josh, but I keep my starter on the cold side of my fridge and feed him (his name is Nigel) once a week and then just build a Levain when I need to make bread or pizza dough. A video on maintenance for the non weekly baker might be cool to watch! Anyways - thank you for posting this recipe!

[tisgoodjuju]

Finally baked these this morning, they turned out perfect and got to say it feels so good after starting from scratch with 0 baking experience! Thank you so much Josh!

[marissashelley]

I made it to the end. Now, I only need to make my starter (yes, i made it through that one too) & looking forward to my first loaf of Sourdough!!! FYI...Long vids don't bother me cuz it means you're giving GREAT/important details!!!

[DCYTB]

One month into quarantine and we’re all out here reverting to culturing our own yeast for bread and starting small farms in our backyards

[suzannekusjex]

Just made this bread and seriously can't stop smiling, ITS SO GOOD!! I always thought i disliked bread but this just blew my mom and myself away!! By far, the best bread I've ever tasted, thank you so much for this recipe. I've used only AP flour and worked out just fine.

[margarethendricks]

Josh, you rock, dude! I followed your recipe and techniques and I made a fantastic loaf of sourdough bread. Now, I am a woman with a mission and a new passion!! Thank you!

[trabajaba]

Literally salivating at flaky sea salt + thicc butter + sourdough bread