#Sourdough Bread Making Tutorials

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#Sourdough Bread Making Tutorials Reel by @thesourdoughnerd (verified account) - Sourdough Bread Recipe for Beginners Step-by-Step Tutorial INGREDIENTS • 500g unbleached bread flour (4 cups) • 350g water (1½ cups) • 100g active so
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@thesourdoughnerd
Sourdough Bread Recipe for Beginners Step-by-Step Tutorial INGREDIENTS • 500g unbleached bread flour (4 cups) • 350g water (1½ cups) • 100g active sourdough starter (⅓ cup) • 10g salt (1¾ tsp) DIRECTIONS Starter Prep: Feed your starter and let it peak. I feed my starter the night before so it’s ready to use in the morning… 12g Starter 60g Flour 60g Water *You can feed your starter however you want. Step 1: Mix the Dough Combine starter + water. Mix until foamy. Add flour and salt. Mix until dough forms. Cover and rest for 1 hour. Bulk fermentation starts now. Step 2: Stretch & Folds Do 4 sets of stretch & folds, 30 minutes apart. Keep dough covered between sets. Step 3: Finish Bulk Fermentation Cover dough & let rise at room temp until ready. Timing will vary based on environment. Step 4: Shape the Dough Dump dough onto a lightly floured surface. Shape into a round or oval. Transfer to a banneton or proofing basket (seam side up). Cover. Step 5: Cold Proof Refrigerate for 12–48 hours. Step 6: Preheat Preheat oven to 450°F with empty Dutch Oven inside for 45 minutes. Step 7: Score & Bake Place dough on parchment paper, score and transfer to hot Dutch oven. Cover with lid. Step 8: Bake Bake at 450°F for 30 minutes (lid on). Remove lid and bake 12-15 more minutes until golden. Step 9: Cool Remove bread and let cool at least 1 hour (2 hours is best) before slicing. Please let me know if you have any questions 💛 #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourdoughforbeginners
#Sourdough Bread Making Tutorials Reel by @jenna.jae - Save this video! Finally😅 a full sourdough bread tutorial from start to finish! This is what has been working for me since starting my sourdough jour
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@jenna.jae
Save this video! Finally😅 a full sourdough bread tutorial from start to finish! This is what has been working for me since starting my sourdough journey a few months ago. Major key … a healthy starter. I got mine off of TikTok shop and still need to name her 👀 any ideas? #Sourdough #sourdoughtutorial #sourdoughbread
#Sourdough Bread Making Tutorials Reel by @breeesradd - SAME DAY SOUR DOUGH!!! #sourdough #sourdoughbaking #sourdoughstarter #sourdoughrecipe #sourdoughbreads #howto #howtomakesourdough #baking #bakewithme
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@breeesradd
SAME DAY SOUR DOUGH!!! #sourdough #sourdoughbaking #sourdoughstarter #sourdoughrecipe #sourdoughbreads #howto #howtomakesourdough #baking #bakewithme
#Sourdough Bread Making Tutorials Reel by @bakingtosurvive_ - 🥖Sourdough Newbie? Try this simple sourdough recipe that's beginner friendly! This is a low hydration dough of 65% & made with 100% @kingarthurbaki
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@bakingtosurvive_
🥖Sourdough Newbie? Try this simple sourdough recipe that’s beginner friendly! This is a low hydration dough of 65% & made with 100% @kingarthurbaking bread flour so the dough is easier to handle👌🏻 Recipe & Details Below👇🏻 220g water- filtered & room temp. 70g active sourdough starter- 1:2:2 raito 7g salt @bajagoldsaltco 350g bread flour @kingarthurbaking ✨ INSTRUCTIONS & DETAILS ARE CONTINUED IN THE COMMENTS✨ For Discounts/Coupon Codes & Equipment used—link in bio Salt @bajagoldsaltco Bread Flour @kingarthurbaking Ceramic Bowl- @haandmade Banneton Basket @bulkabaskets Follow @bakingtosurvive_ for more sourdough recipes & tips🥣 • • • • • #sourdough#sourdoughstarter#wildyeaststarter#sourdoughforbeginners#breadforbeginners#breadbasics#sourdoughscoring#sourdoughbaking#sourdoughrecipe#sourdoughloaf#homemadesourdough#sourdoughathome#bakingtosurvive#sourdoughbread#sourdoughdiscardrecipe#sourdoughrecipes#sourdoughstarters#sourdoughdiscard#makedontbuy#makeyourown#makeathome#madeathome#sourdoughcrumb#sourdoughbaking#discard#homemadebread#wildyeast#fermentedbread#wildyeastbread#sourdoughtips
#Sourdough Bread Making Tutorials Reel by @littleranchfamily (verified account) - My foolproof recipe and method for easy beginners sourdough bread! Sourdough doesn't have to be hard. ✨ This loaf is proof. (Pun intended.) 🌾 link to
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@littleranchfamily
My foolproof recipe and method for easy beginners sourdough bread! Sourdough doesn’t have to be hard. ✨ This loaf is proof. (Pun intended.) 🌾 link to my full video on YouTube in comments! A Chef’s Guide to Foolproof (and easy) Sourdough Bread For Beginners #sourdoughforbeginners #sourdoughbeginner #SourdoughMadeSimple #sourdough #sourdoughtok #BreadGoals #BakingBasics #CrumbShot #FoodieGram #InstaBaking #ArtisanBread #BreadOfTheDay #HomeBaker #EasyRecipes
#Sourdough Bread Making Tutorials Reel by @the.sourdough.lady (verified account) - An 80% hydration sourdough loaf is truly a treat. It is so airy and light and almost creamy with a thin, crunchy crust... so delicious, but what is hy
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@the.sourdough.lady
An 80% hydration sourdough loaf is truly a treat. It is so airy and light and almost creamy with a thin, crunchy crust... so delicious, but what is hydration? Hydration refers to the ratio of water to flour in a dough, by weight, expressed as a percentage. Hydration is calculated by dividing the weight of the water by the weight of the flour and multiplying by 100. For a full version step by step video recipe, check out the link in bio. Recipe: 400g water 100g active starter at peak 500g flour (I used King Arthur unbleached All-Purpose Flour) 10g salt Mix and let sit 1 hour. Stretch and folds, going around until dough is too resistant. I did 8 stretch and folds. Cover and rest 30 min. 4 sets of coil folds 30 min apart. Let rise until almost double in size. My temperature was 74F and after the last coil fold, the dough was rising for an additional 4.5 hrs. Dump on floured surface, pre-shape, let rest 20 min. Shape, place in proofing basket, let rest 15 min, stitch the dough, cover and refrigerate. I refrigerated for 13 hrs before I baked it. Preheat oven at 500 with baking stone and empty cast iron pan underneath for 1 hour. Dump dough from proofing basket onto parchment paper, flour and score. Slip in the oven using a pizza peel, add hot water to the empty cast iron pan underneath (about 2 cups), shut oven door, turn temperature down to 450F and bake 35 minutes. Full video on my YouTube channel. #sourdoughbaking #sourdoughrecipe
#Sourdough Bread Making Tutorials Reel by @cmbarndominium (verified account) - Step by step guide and recipe to making PERFECT SOURDOUGH BREAD! 🤝🏼🫶🏼 After years of trying different methods and recipes, this is my tried and t
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@cmbarndominium
Step by step guide and recipe to making PERFECT SOURDOUGH BREAD! 🤝🏼🫶🏼 After years of trying different methods and recipes, this is my tried and true recipe that I use to make delicious, soft and chewy sourdough bread every week. Comment “BREAD” for the full printable recipe, steps and tips sent right to you! #sourdough #sourdoughbread #sourdoughrecipe #homemadebread #sourdoughbaking #countryliving #homemadefood #howtomakesourdough #breadrecipe
#Sourdough Bread Making Tutorials Reel by @shebakesourdough (verified account) - ℍ𝕠𝕨 𝕀 𝕞𝕒𝕜𝕖 𝕄𝕪 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 (𝕨𝕚𝕥𝕙 𝕋𝕚𝕞𝕖-𝕤𝕥𝕒𝕞𝕡) ♡ 🔊 𝘗𝘭𝘦𝘢𝘴𝘦 𝘭𝘪𝘴𝘵𝘦𝘯 𝘵𝘰 𝘵𝘩𝘦 𝘢𝘶𝘥𝘪𝘰 🔊 I have been asked
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@shebakesourdough
ℍ𝕠𝕨 𝕀 𝕞𝕒𝕜𝕖 𝕄𝕪 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 (𝕨𝕚𝕥𝕙 𝕋𝕚𝕞𝕖-𝕤𝕥𝕒𝕞𝕡) ♡ 🔊 𝘗𝘭𝘦𝘢𝘴𝘦 𝘭𝘪𝘴𝘵𝘦𝘯 𝘵𝘰 𝘵𝘩𝘦 𝘢𝘶𝘥𝘪𝘰 🔊 I have been asked so many times, how long do you wait between each step of the sourdough process? So I thought I’ll share this video with time-stamps to show you the overview of my basic sourdough 👌👌 If you are new to baking artisan sourdough bread, this will be the most basic recipe you’ll need, with a time-line no less! Please take note that the timing and duration serves as a guide and it is not absolute. It is imperative for us, as sourdough bakers, to learn to observe and feel the dough to apply the steps accurately according to the dough condition 🤓 🅡🅔🅒🅘🅟🅔 ♡ (Room Temp ~25C) 300g Bread Flour 50g Whole-wheat Flour 265g Water 7g Salt 70g Levain 🅜🅔🅣🅗🅞🅓 ♡ 💫 Day 1 9pm ➡️ Build levain in the ratio 1:5:5 💫 Day 2 8am ➡️ Mix flour + water, let it sit for 1h. 9am Starter has doubled/ tripled. ➡️ Add starter and mix until it is evenly incorporated, rest 30 min. 930am ➡️ Add salt and mix for 3-5min until the dough is nice and smooth, rest 30 min. 10am ➡️ 1 stretch-and-fold, rest 30 min 10.30 am - 12.45 pm ➡️ 3 Full Coil Folds, at ~ 45 min intervals ➡️ Rest the dough until the end of bulk fermentation (the dough would have grown 1.5X since the addition of levain) 2 pm ➡️ Final shaping and into the basket ➡️ Cold retard in the fridge overnight. 💫 Day 3 8am ➡️ Preheat oven and Dutch Oven at 250C for 1h. 9 am ➡️ Score and bake at 250 C for 20min with cover Remove lid at continue baking at 220 for 20 min. 9.40am Finally! But no, the bread is not quite ready to eat (although you can absolutely devour it immediately if you don’t mind the crumb being slightly moist and sticky!) Let the bread rest for at least 2h before slicing so that it can cook through completely. Enjoy! 😋 . . . . #Sourdough#homebaking#homemadebread#guthealth#bread#bake#artisanbread#explorepage#recipes#homecooking#recipereel#naturalfermentation#asmr#satisfying#tutorial#bakersofinstagram#levain#shebakesourdough#lievitomadre#masamadre#sourdoughstarter#sweetstiffstarter#bakingtipsandtricks#天然酵母#天然酵母パン
#Sourdough Bread Making Tutorials Reel by @leeaureche - 🌾 SOURDOUGH BREAD RECIPE 🌾 500g unbleached flour 325g water 100g active & bubbly starter 8g salt This recipe is for 1 loaf (I doubled the batch
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@leeaureche
🌾 SOURDOUGH BREAD RECIPE 🌾 500g unbleached flour 325g water 100g active & bubbly starter 8g salt This recipe is for 1 loaf (I doubled the batch in the video because I was making 2 loaves) ________________________ Steps: -Mix starter & water into a bowl with a danish whisk -Add in flour and stir until combined, then mix by hand until fully mixed. Cover & rest 30min. - Add a splash of water & add in 8g salt. Pinch into dough and mix until fully combined. Cover and rest 30min. - Complete 3 sets coil folds (I have the full clips on my story highlights “sourdough”) - Cover & rest for bulk fermentation (counter). Wait until the dough doubled in size. This can take 3-6 hours. - After dough has doubled, shape your dough into a boule or batard & place into a floured banneton. Place into fridge overnight for 12-18 hours. ________________________ Bake day: Preheat oven with Dutch oven on 500F for 1 hour. - Take bannetons out of the fridge - Get parchment paper ready and place boule or batard unto the parchment paper. Sprinkle a little flour on top and score. - Place into preheated Dutch oven -Bake 20min on 500 F with lid ON -Bake 15-20min at 425 F with lid OFF Notes: I have a story highlight “sourdough” showing all of these steps with the full video. I doubled my recipe in this video. I’m so excited to be sharing this will y’all 🤗 Who is going to make this ? Drop a comment if you will be giving this a try 🌾 #sourdough #sourdoughbread #homemaker
#Sourdough Bread Making Tutorials Reel by @shebakesourdough (verified account) - 𝔹𝕒𝕤𝕚𝕔 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 : 𝔸 𝕊𝕥𝕖𝕡-𝕓𝕪-𝕤𝕥𝕖𝕡 𝔾𝕦𝕚𝕕𝕖 ʏᴏᴜ ᴀsᴋ, ɪ ᴅᴇʟɪᴠᴇʀ ✨ When I first started to experiment with machine-mixing sou
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@shebakesourdough
𝔹𝕒𝕤𝕚𝕔 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 : 𝔸 𝕊𝕥𝕖𝕡-𝕓𝕪-𝕤𝕥𝕖𝕡 𝔾𝕦𝕚𝕕𝕖 ʏᴏᴜ ᴀsᴋ, ɪ ᴅᴇʟɪᴠᴇʀ ✨ When I first started to experiment with machine-mixing sourdough, I was always unsure of how long to mix and what are the visual signs to look out for. Information on the internet added to my confusion, as the suggested mixing time can vary from source to source 🫠 After many errors and trials, I am finally comfortable with my process and today I’m going to share all my secrets and tips with you so that you don’t have to go the many stages of uncertainty and confusion like I did! As always, I bake my loaves with my Brod & Taylor Bread Steel & Baking Shell that takes the hassle out of baking sourdough and delivers excellent results 💯💯 If you have any questions, just drop them below 👇 I’ll be happy to help! 🤗 💫 Recipe for 1 loaf - 360g Bread Flour 40g Whole-wheat Flour 300g Water 80g Levain 8g Salt Please take note that video shows X2 quantity of the above recipe! . . . . . #sourdough#breadmaking#recipe#homemadetutorial
#Sourdough Bread Making Tutorials Reel by @andirella - they're gatekeeping sourdough. don't let them intimidate you. recipe is linked on my website. #sourdough #sourdougbread #sourdoughforbeginners #sour
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@andirella
they're gatekeeping sourdough. don't let them intimidate you. recipe is linked on my website. #sourdough #sourdougbread #sourdoughforbeginners #sourdoughfordummies #easyrecipes
#Sourdough Bread Making Tutorials Reel by @foodiefromvt (verified account) - Beginner's Sourdough Recipe✨ As promised, here is my easy, step by step guide for sourdough with timestamps! I would not classify myself as a baker bu
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@foodiefromvt
Beginner’s Sourdough Recipe✨ As promised, here is my easy, step by step guide for sourdough with timestamps! I would not classify myself as a baker but have developed this easy recipe to yield a perfect sourdough loaf every time! Enjoy! Dough Ingredients - Active Starter: 100 g (~1/2 cup) - Water: 375 g, lukewarm (~1 1/2 cups plus 1 tbsp) - Bread flour: 500 g (~4 cups) - Salt: 11 g (2-2.5 tsp) 1. 7 AM: Feed starter 1:1:1 ratio of starter, flour, water. (To yield plenty for the 100g of active starter needed i usually do 50 g of each) Leave in a warm spot until doubles in size and is active and bubbly (about 4-6 hours*). 2. 11 AM: Once starter has doubled in size, mix the dough. Whisk 100g of the starter and the water together in a large bowl. Add the flour and salt. Mix to combine, finishing by hand to form a rough dough. Cover with a damp towel and let rest for 30 min. 3. 11:30-1:00 PM: Stretch and fold the dough. Pull a side of the dough up and fold into the center, turn a quarter turn until you’ve performed 4 folds, then cover and let rest for 30 min. Repeat 3 more times for a total of 4 sets. On the last set, dough should be smooth and elastic. 4. 1:00 PM: After the final stretches and folds, cover and let rise in a warm spot for 6-10 hours* until it grows 50% in volume or up to doubling. I typically leave it in the oven with the light on. 5. 8:00 PM: When dough has grown by 50%, transfer dough onto a lightly floured surface. Fold the top down into the center, rotate a quarter turn and repeat 3 times. Turn the dough seam side down and lightly shape into a ball. Let the dough rest seam side up for 30 min. Meanwhile line a bowl or proofing basket with a towel and dust with flour. 6. 8:30 PM: Reshape as in step above with 4 folds, then turn seam side down and coax into a tight ball ensuring the top is smooth. Place the dough seam side up into the prepared bowl, cover with the towel, transfer to the fridge for at least 12 and up to 48 hours. Remaining steps are in the caption! *rising times vary on environment and temperature, rely on visual cues over timing #sourdough

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