Simple Sourdough Bread: Step by Step 🍞🍞75% Hydration

This is a very basic sourdough bread: 500 g flour, 375 g water, 100 g starter, and 11 g salt. It follows the same process/formula as my Whole Wheat-ish Sourdough Bread recipe. This one makes a slightly larger loaf and calls for all-purpose flour or bread flour (no whole wheat, though you certainly could add some if you wish).

At the end of the video, I should you the crumb of two different loaves, one that underwent a 6-hour fridge proof, and one that underwent a 24-hour fridge proof.

A longer, cold proof is the key for a lighter, airier crumb.

Update: In the video, I end the bulk fermentation when the dough has doubled in volume. More recently, I have been ending the bulk fermentation when the dough has increased by 50% in volume. If you've had success with letting the dough double, continue to do so. I am finding I actually get even better oven spring, when I shorten the bulk fermentation and don't let the dough grow so high.

--⏱️Timestamps⏱️---
0:00​ Combining the water, sourdough starter, salt, and flour.
0:26​ Mixing the dough.
0:43 Transfering the dough to a straight-sided container.
0:51​ First set of stretches and folds.
1:10​ Second set of stretches and folds.
1:16​ Third set of stretches and folds.
1:22​ Fourth and final set of stretches and folds.
1:41​ Dough left alone to rise.
1:51​ Dough doubled in volume.
2:00​ Preshape + Bench Rest.
2:29​ Preparing the banneton with a flour sack towel and rice flour.
2:41​ Final shape.
3:07​ Transferring sourdough to prepared banneton and then fridge.
3:26​ Scoring a sourdough boule after a 6-hour cold proof.
3:49​ Transferring sourdough to preheated Dutch oven.
4:20​ Removing baked loaf of sourdough from the oven.
4:23​ Cutting the sourdough boule (6-hour cold proof).
4:35​ Cutting the sourdough boule (24-hour cold proof)

[smongkvlog]

May I just say, this is brilliant! From presentation, story-telling, editing, not to mention results. Comprehensible and concise. All in 5 mins? WHY? Why can't others just do it this way?!!

[theharveyhome]

Thank you so much for making a SILENT (asmr style) tutorial video without all the talking, annoying introductions, and sponsor plugs! This video gets straight to the point and is super useful!

[Themanisred]

The reason why like this video is she doesn't bore us was talking and talking and talking. She gets right down to the technique five minutes Brilliant

[NorthernPixels]

This video is 3 years old, but it's now gotten me into making my own bread regularly. What a fantastic, simple way to get started on breadmaking.

[TomMorseBrown]

This is one of the best how-to videos ever. No distracting talking head, additional noise or long winded explanations. I was able to stop and start the video along the way and the result was, a-Mazing! Thank you for putting this together! 🎉❤

[plane_guy]

I really like that you showed the side by side difference between 6 and 24 hour proofing times. That's the first time I've seen someone show that. Thanks.

[AdmiralPeach]

Some comments/advice about this recipe that may help people:

1) This recipe is LEGIT, after months of trying I got the best results from this one.
2) But! I think water content might be a little too high. Depending on the flour you use, you may need to adjust the water - refined white flours absorb less water than wholewheat varieties. First time I baked it, after bulk ferment I couldn’t shape it all, it was soo wet & sticky. Ended up just dumping it onto baking paper in a bowl & put in fridge overnight before baking. It still turned out yummy but reducing water content will help you shape it & carry out all the later steps in the video.
3) Make sure your oven is HOT, mine doesn’t go that high so I preheated the cast iron pot for 30mins at 250deg C which was okay.. yes preheating does take a long time but don’t skip it!!
4) Please wait before you slice it, the bread takes a few hours to fully cool & if you slice it while it’s warm it will fall apart and the steam escapes, creating bread that isn’t so soft. So just wait, even cutting it the next day would be amazing!
5) Don’t be discouraged if your bread doesn’t turn out well. Sourdough loaves are like snowflakes, each one is different so it takes time to understand what you are doing & improve. Enjoy ❤

[amyw]

Just made 4th attempt on sourdough and this loaf is THE BOMB. I felt no uncertainty at every step, because the spare, clear directions and video took all the guesswork out.
❤️🧡💛💚💜

[PoorlyDadWellDad]

My fist attempt at making bread, let alone sourdough. Wanted to find a video for an easy to understand method, thankfully found your video straight away, really refreshing. Thank you very much for sharing the video and for simplifying things, my first bread turned out perfectly, can't stop eating it!

[live]

I loved those ambient family-life sounds that came through, really felt peaceful and homey. Bread looks amazing, can't wait to try.

[Dayhawk]

The kiddos are the best part of your video. Great simple an easy recipe. Thank

[maryellenwalls]

I learned so much by watching this video. I have been making sourdough for a year with mixed results by using a lot of different videos for reference. Some make it look as though you need a PhD to make sourdough. You don’t and this beautiful, quiet, short video shows you that once you get a strong starter made, if you follow this video, you will have a beautiful loaf of sourdough. I made my first loaf yesterday and today I am going to try a loaf that is proofed for 24 + hours. Really cool!

[chuffineck]

Thankyou Alexandra. After a number of failed attempts producing more of a cake texture than bread, I followed your beautifully straightforward guide.
The results were amazing. I was about to throw the towel in with sourdough bread but thanks to you I'm consistently making great bread.

[auptag]

The absolute best video on sourdough not to mention the best formula. This hydration level worked the best and produced the most delicious loaf I have ever made. Thank you.

[jadegirl]

I've used this recipe twice and both times my bread turned out amazing. I'm new to making sourdough bread and this is a fool proof recipe for sure. So easy and straight to the point. I love all your videos and I'm so glad I don't have to look for anything else. This is my first and last sourdough recipe I'll ever use. Thanks!

[maul_]

Best sourdough video I have ever come across. That 24 hour bulk period in the fridge is a game changer. My bread was so much lighter and tasted absolutely delicious.

[thomasrobinson]

Love the family sounds in the background. Highlights that cooking/baking should be fun and for family.

[IridescentJen]

like everyone else in the fun-filled spring of 2020 i'm learning to bake. after growing my starter (twice), obsessively watching every youtube and reading geeky forums, i tried my first bake last week... which turned out as a heavy deformed pancake loaf. it was so ugly it was cute. but i was frustrated. wet dough is tricky and difficult to handle for a beginner. then i watched this video, so simple and straightforward and i gave it another go. yay!!! this boule came out PERFECT. it's simply gorgeous and delicious. i'm working with low protein pastry flour sourced from a neighborhood pie shop and dealing with 85+ degree humid tropical climate and thanks to alexandra i already have perfect bread on my second try. i know there will be more failures and lessons but to have a success so quickly gives me optimism to keep baking. thank you!

[elliewilde]

I can't believe this method! It is amazing. Every loaf I have made is perfect (so far 😬). After 6 months of YouTube video's trying to get an open crumb, up nearly 100% hydration was impossible! Each loaf heavier than the last. So glad I stumbled across your video. We now have a cycle of delicious sourdough every week, and it's freezing in my house for the proofing!! Thanks Alexandra !🤩

[joadia]

After all the intricate complex recipes from books and online resources, I am so happy to have found you!!! This is a game changer for me and my loaf today is spectacular!!! Thank you so much. This is brilliant 👏