How To Make Sourdough Bread Masterclass
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- čas přidán 14. 12. 2017
- *** We've collected some of the most-asked questions from your comments on Patrick's bread videos and put them to him in this Q&A. We hope it helps your bread-baking adventures!
You can watch it over here: • (Mostly) Bread Related...
Here is the second part our two part bread masterclass with Patrick Ryan.
Get back to basics with this amazing sourdough recipe. Patrick Ryan owner of Firehouse Bakery demonstrates how to make your starter for your sourdough. After that it is a matter of patience.
Patrick wants to introduce everyone on how to make sourdough and show you do not need to be scared of making it. This is a simple guide on understanding how to make a simple sourdough.
You can get the full recipe over on www.ilovecooking.ie under the bread section www.ilovecooking.ie/features/...
Also make sure to subscribe to Patrick's CZcams channel here / @firehousebakery1545
Yes, yeast is a fungus. An unfortunate slip of the tongue & and oversight in the edit (our bad), but Patrick definitely knows that yeast is a fungus, we promise! :)
he says it at 3.55 again. Might wanna tell him it's not bacteria through and through.
Sour dough
sour dough contains not just yeast but also lacto bacterias and some acetic bacterias as well. lacto bacterias are typical for taste and smelt and also as difference between usual bread (which is made just by yeast) and sour dough bread. that's why i understand that he things and talks about it as bacterias, means lacto bacterias...
@@themorningpurr1156 get a life. can tell the guy clearly knows what he's doing. even if he learnt the theory 15 years ago and has been using it since professionally he clearly understands the process if he makes slight mistakes with language saying proof/prove or bacteria instead of fungus it's really not changing the result. his tips on understanding how to read the dough etc are invaluable, and yes all bakers probably know this, but as people learning (what this is for) this is great to know. thanks everyone involved
@@non9886 some people say prove and some say proof.
Patrick, I was a baker and pastry chef for almost 40 years involved in every aspect of the working of our industry including teaching, organizing competitions, government laison , managing a small bakery/deli chain and more. When I retired 10 years ago, I had had enough. Didn't even want to bake at home. I ran across this video a couple of weeks ago and then more. Since then I have watched every one of your youtube videos and have made several different loaves of bread, I have a starter on the go and made the apple cinnamon scones yesterday. Thank you for bringing back my love of baking. Keep up the great work.
Oh my..
i should learn from you sir..
@@rizkikurniawan1582 stick with Patrick, he is right on the money!!
You should have opened your own bakery
Alfie Moon, I enjoyed a regular paycheck AND time at home by teaching and working for other organizations. Plus it allowed me time to have other influences on the industry through organizing student and professional competitions, liaising with government departments on exam qualifications for bakers and trade regulations. I also worked in a couple of trade organizations that mounted national trade shows in alternate years for the entire industry. But most of all, I didn't have the money or marketing skills to set up my own operation. My daughter had a coffee shop for a long while where she baked all of her pastries - I helped her after I retired and helped her create most of the recipes she used - so I got my fingers in THAT pie too - literally.
Thanks for all the inspiration, I am going for this!
While my husband was in the military and we were stationed overseas I met an old lady who's starter was over a hundred years old. She was more than happy to hand over 200 grams to me. I have been using her starter since 1972! My sourdough flavor is amazing. I have been teaching my daughter and grandchildren how to care for it when I'm gone. I'm 68. I just found this video and can't wait to try the Bread part of the recipe.
😍😍😍 that's amazing
That's just amazing your start is then more than 150 years old ..j would definitely love to have some of it if you don't mine sharing
raghu krishna I wouldn’t mind but to mail it, shipping alone was $3.50, I just mailed some to a friend. Then there’s the packaging I would need to rebuy.
@@ZenaBattaglia thank you so much ..!! That's was really really nice of you...but I am outside US .. and I need to find a friend who can bring it for me from the US . And may be I would really appreciate e your can share your email I'd so I will contact you ..once I got to know if any of my friends are coming
Once again thank you so much for your reply.
raghu krishna I’m afraid to post my email address on here. I hope you understand.
This was the most calming, straight forward sourdough video I have watched. Thank you!
3
Totally
Rubbish. Have you tried it?
4 years later and I'm using this recipe for the first time. 😇 wish me luck. So grateful for this video.
How did it go?
@@sarahbasto6520 very well. Have used this recipe 4 times now.
When my starter is mature, I smear a thin layer of my starter onto parchment paper and let it dry. I bend the paper and the dried starter comes loose, I crumble it and put it in a zip lock bag and freeze. When I’ve completely ruined my starter, I grab my backup in the freezer and feed it until incorporated. This has saved me many times.
cryonics
Racer Girl thank you i always ruin my starter im going to try this
Also great for when you have an extended vacation coming up and can't trust friends to feed your starter properly!
Mi A bubbly ready fully matured and fermented
Makes sense
I read starter as sister I feel so dumb
This guy is the type of person who knows what he's doing and genuinely helps out other to do better.
He’s just good guy who’s got his shit together!👍🏼💪🏼 very watchable good guy super Informative. Probably a right prick when cameras off 🤯🤣 aha jokes 😁💪🏼
Found this masterclass back in March of 2020. Gave me the incentive to start baking my own sourdough. Started my starter back in April of 2020. Starter is now 2.5 years old and just made myself another loaf. I just wanted to come back and say thank you for this video. I use your recipe for my loafs and they always turn out great.
When feeding the starter, Patrick doesn't mention discarding x grams of the starter but the overlay of the video does.
What did you do, did you throw out X grams of the starter then add in the flour and water?
@@GB-yt9sn as you are growing the starter from scratch, you will just be discarding half starter and then adding the flour and water.
Once you have a viable and active sourdough starter, as you care for it, if you keep it at room temp constantly, you will be always discarding, or using it if you bake bread that often. So when you either portion out to feed it, you can either just discard the unused starter, or you can use it for countless other things.
But again, during the initial growing stages of the starter, you are going to just be discarding the X grams of starter.
Also, as an aside, once the starter is fully active, you can put it in the fridge and it is very very resilient, as long as you keep it cold. I went into a depression spiral during covid and didn't feed it for like 10 months while it was in my fridge. lost power due to storm, and as I was cleaning my fridge came across it again. it had a nice layer of hootch on top of it, spelled of a sweet vinegary smell. The hootch was a little discolored, but the starter itself was perfectly fine. I discarded the hootch, chopped the cold and somewhat solidified starter in half to be able to feed it. Let it come up to room temp, fed it, and after a few days of feeding it, it was back up and running like nothing happened. made a loaf with it, and oh my it had deepened the flavor. best loaf I had ever made at that point. Do I recommend leaving it in the fridge starving for 10 months? No. Did it drastically improve my starter? Yes it did. Will I do it again? In all honesty, I've forgotten about it for about 3 months now lol.
@@wanderinwolf3804 excellent thank you 😁👍
I've learned you don't need to throw away your discard. Farmhouse Boone has great ideas for using discard czcams.com/video/cIxM-KupjXg/video.html
Our Gabled Home doesn't ever discard czcams.com/video/isGbL9gvZj4/video.html I used her method but found I like to have the discard. @@GB-yt9sn
@@GB-yt9snyou can make stuff out of the discard, like pancakes or some other things. There are videos out there for that, too.
It’s almost 3am and I have no intentions of making bread. I was sucked into the sourdough vortex. I would listen to this man explain just about anything.
I have watched this like 10 times and I don't even have an oven
It's almost 3 am for me because I decided to make the sourdough.
Tom Laptain you mad man! Hope it turns out awesome.
Why not make a starter? I did and had good results.
@@andresabarca3428 You crack me up LOL. That's just like me getting enough exercise watching an exercise video. No gym fees.
Directions after you’re finished watching the video:
800g flour
460g water
10g salt
320g starter
Mix and knead, don’t add much flour. Once the dough can stretch to translucent without tearing, it’s ready. Let proof for 3 hours. Then punch out the air and form into a ball, divide in half and place in a bowl layered with a tea towl and generously dust it with flour. Shape your dough into a compact ball. Place into bowl upside down and dust with flour, then cover with your tea towel. Let proof for 3 1/2 hours. Gently remove from bowl by dusting with flour and flipping upside down. Score if you want. Put into oven at a minimum of 230°C, bake for 30-35 minutes, or with Pyrex bake for 25 minutes, then remove lid and bake for an additional 25 minutes. (25+25 may result in burning your bread, try 20 minutes with the lid then remove the lid and bake an additional 10 minutes or until deep brown. A great way to tell if a bread is done is by checking the bottom and seeing how dark it is.)
By the way, this is for after you’ve watched the video and you want to make the recipe. You should watch Patrick’s video first because he explains everything very clearly and much better than me and watching him make it gives you a visual idea of what to do. My comment is just a guide for remembering the steps / ingredient amounts. Happy travels :)
Hi sourdough friend :) just one question, I think the baking period is 20+10, if using closed dish? I've been following this method and baking for 20min closed + 10min open for great results.
Djordje Bundalo ok thanks! I just made this recipe the other day after transcribing the directions and the 25+25 method resulted in one of my breads getting burnt and the other too brown :(... I’ll try the 20+10 method
just a note that you can use different amounts of starter, at different hydration levels, as long as the total weights stay the same.
Totals:
flour 960g
water 620g (65% hydration)
salt 10g
for instance, I'm using 200g starter (100g flour, 100g water) so I'll start with 860g flour and 520g water.
What about sugar?
Ahmed Mohamed
You don’t use sugar in sourdough. It’s called _sour_ dough for a reason. I mean, you could try it if you wanted, I don’t think it’ll harm it, but it’ll make it taste weird and you might as well just make normal white bread at that point.
So many sourdough videos on youtube with their complicated processes, thanks for this straightforward no fuss method for people who dont whine about kneading.
💯 The Best SourDough Demonstration … I’ve made 4 perfect 🥖 🥖 🥖 🥖 and my starter Doughlores is bubbling away 🙌🏻❤️
This man could talk nonstop for 100 years and I wouldn't want to interrupt him. What a soothing voice!
How about Hammond ?
Bayu Rahman: Please forgive me. I'm not quite sure to whom you're referring. Would you explain?
@@bayurahman5766 Hammond?
@@glasshalffull4061 one of the gentlemens from top gear, the old one
@@bayurahman5766: Of Course! But it's more like, "HAMMOND!........You Blithering Idiot!"
This guy is like Bob Ross of bread, just with different voice. "Lovely little bread".
Tratamente pentru dureri de spate
His voice is more like (i suppose this need charming brick doesn't know no this) Rod McKuen! Would be need if he could sing, perhaps he is able. Can anyone encourage him!!
czcams.com/video/0r0KI_H69Kc/video.html
Raiko Seria he is!
Who's Bob Ross????
@@petropavlovskkamchatskiy1917 You should look him up! He did ASMR before anyone even knew what it was.
THIS IS A REALLY EXCELLENT VIDEO from start(er) to finish! You described every step in full detail, the photography is on-point, you give great instructions, with interesting and entertaining comments.
I've subscribed, and I'm about to start my 1st starter. *Wish me luck!*
I have been doing this bread for 4 years now ! Simply the best, so simple and easy and the taste is just WONDERFUL !!! THANK YOU from Quebec City
Can't understand people who dislikes videos with free information and someone teaching for free some basics that would cost a lot from having to buy several books to understand. like the video or skip it to the next video that suits your taste.
Btw chef, your voice reminds me of SEAN HARRIS. Thanks for all those amazing information in such short video.
Cosette Chahoud do you mean you can't understand why people having diffirent opinions?
"Like the video or skip it...." why tho? Just because you found this video informative, doesn't mean some others won't say, "This is bullshit."
Yes, I also wonder why people dislike this, but it's their right to do that.
@@Dark_Lantern_ - Hilarious!! You just tried to upbraid someone for having an opinion...by saying people have a right to their opinions! The fact that she cannot understand why people would dislike this video IS her opinion. It's a colloquial turn of phrase used to describe how she feels about the topic, not a statement of her inability to actually comprehend the idea that other people might not like the video.
Now, we're not watching a political debate here, or some sort of perverted, toxic or controversial content that would drive people to feel the need to choose a side and up-vote or down-vote the video. We're watching a show about how to make bread by hand...for free! So, unless this is being watched by 1000 disgruntled bakers, it can probably safely be surmised that those down-votes are from trolls, who may indeed have the right to do so, but it does not mean it is appropriate that they should. Thus the term, "Troll."
I believe this was, in fact, the point of the previous comment. I realize your entitlement filter may not be able to process the idea of propriety versus rights, but, with any luck, you'll get there some day.
Meadmaker 452 Sure. Feel free to assume and argue about anything that wasn't even stated.
Meadmaker 452 you sound like a opp
Yes, people crazy. We pros go out trying to help the world and some ignore us, others attack us. It's tough business being a master of maximum flavor. Oh well, I thought he did a good job!
I have a long, proud history of baking terrible bread no matter what. I followed this recipe and produced a genuinely bakery-quality loaf. Patrick is a hero.
Did you put it in a dish, or cast iron pot or straight in the oven on the shelf?
Baked my first two loaves last week. I watched your video about 10 times before attempting myself and I’m very happy to say they came out perfect. Thanks for the instruction!
Did you use Pyrex method
@ewe392 I currently am and seems to be working
I loved the artistry of his sourdough bread making as well as showing how us unprofessionals can just use Grandma's pyrex! Brilliant!
How could anyone not love this guy. I am 68 this year and still learning. Make my own bacon, ham, bread, hot and cold smoke salmon, almost anything I possibly can, And I learn and incredible amount from googling and CZcams
Youre great to watch and listen to. Concise, clear, informative and so very down to earth
And I’m not even influenced by my part Irish ancestry . Lol
Isn't the Internet wonderful?
Me, I'll be 62 in November and I'm finding the learning process better and easier than ever. I think people who can DO things will always be happier than people who just sit in offices and push pieces of paper around. I have a friend who spends 10 hours a day in an office staring at SIX TV screens... Can you....
@AbbaZabbaBar This friend of mine has already tried twice to commit suicide...You know all this talk that the world economy is going to collapse on Oct 10? People will go on as they've gone on four hundreds of years - they'll resurrect old skills. The world might even be a better place...v
. Lol
Thanks - @Henrijs Rozenkopfs
I've watched this video dozens of time, and finally thought I should type it out, so I could follow it without having to watch over and over again.
Sourdough Recipe
800G of Flour
460G of Water
10G of Salt (Natural Enhancer)
320G of Starter
1) Mix It All Up then Dump on Table
2) Build the Strength by Kneading (Can be done using Mixer)
3) Can use some oil on hand to check if kneading is done, so it doesn't stick on your hand
4) Let it proof for at least 3 hours
5) This size is good for 2 loafs, split into two, and shape into a shape of a ball by folding in all the edges into the center, and finally rolling it into a ball.
6) Put it into a shaping bowl / pyrex / baking bowl (apply some flour to prevent sticking)
7) Proof for 3 to 4 more hours (counter), or overnight in the fridge.
8) Surface of the dough should be puffy. Put it onto the baking tray. Score the top of the dough, for design purpose, and also prevent the sourdough's crust from stopping the bread from expanding during baking.
9) Preheat Oven to 230 Degrees Celsius and Bake for 30-35 Minutes (with a tray with some water for steaming). If in Pyrex, bake 25 minutes, remove lid, and bake another 25 minutes.
thanks
Youre an angel!
Ok making the starter, what does the "discard" mean? Does it mean take it out? Or is "discard" another term for the starter?
@@hogtownchris remove. Discard, throw away or like i do, I take the discard and start a second starter to give away
Dianna A thank you so much. Ok LOL need to start again. I am on day 3 now just added 100 g and 100 ml but did not discard anything. Or can I
On day 4 start the discard process?
I have seen so many videos on CZcams trying to make my first sourdough bread and I have done so many horrible breads.. But this time, with this technique it was completely different! Thank you so much Patrick, for sharing and giving so a easy way of doing this amazing bread!
You are the best!
I’ve been referring back to this lesson for several years now, and it’s great, thank you Patrick!!
This is one the the best and least intimidating sourdough videos I’ve come across.
True that. Lot's of YT "bakers" have a huge stick exactly in their own derrière. If you know what I mean :D
The only problem with him being-he does not reply. People are asking questions and he remains....silent.
One of my great, great, great, great.... grandmothers was among the first settlers in the USA. She started the starter a week after her arrival here, after obtaining a bag of wheat seeds from an Indian tribe. The starter is almost as old as the colonized USA & had a daily feeding since it was first started. We use the starter daily to make our own bread.
That’s insane
That would be the heirloom not to leave with my forgetful self. I love history like that.
Bullshit
Mega Bullshit
Absolutely amazinnnng!!! Wow
Thank you. I had a stroke in 2020 and having watched your video you have inspired me to make my own starter thank you again you are a good teacher. I'm 63 year old in Suffolk UK. Top man!
This was very calming and warm
HALLELUJAH! After creating a good starter and then producing two loaves that failed miserably which resulted in my wanting to tear my hair out, and then wasting precious hours of my life reading extremely wordy sourdough blogs and watching dozens of CZcams tutorials (ALL which differed in varying degrees...ugh), resulting in my totally "overthinking" and fearing the whole process, I came across your video. It is, without a doubt, the most helpful, straightforward, uncomplicated sourdough (from start to finish) tutorial I have found. You even gave me permission to use my stand mixer to do the initial kneading....wha'?? I think I can go dry my eyes now, take a deep breath, take my starter out of the fridge and try again. Thank you, thank you from Vancouver, Wa. USA!
Ha ha! So right. So beautifully expressed!
A foreign Vancouverite! Imagine that... Greetings from the Vancouver to the north of you :) ! Good luck with your starter! I hope you and yours are all safe and well
Did you manage to make a loaf that worked using this tutorial?
I failed with this recipe tooo dense pathetic loaf was too excited did u manage to make it 😔
Kiran Dhanrajani sadly, I did not. But I came to realize that I was using “weak” (all-purpose) white flour and it really needs to be strong bread flour. I have since gotten my hands on some good flour and have successfully made a lovely boule using CZcamsr, “Bake with Jack” recipe and tutorials. There are SO many tutorials and methods out there!! It’s a bit overwhelming. 😬🤪
Who else just loves that this guy speaks the way he does. I’d listen to him describe how to fill a warshing machine
😂
I do. It's so refreshing to hear an accent that isn't American since most videos that I watch are from America
😁😁😁
You literally just typed out "warshing machine".
I'm with you, Rachel!!
XOXO
Suzan
I have watched SO MANY sourdough bread-making videos and this is the best one. I love how he explains everything and, dare I say, dumbs it down for those of us just starting. Thank you!
I’ve made several of your bread recipes!! You explain everything perfectly. The recipes turn out famously!! Thank you!! ❤
That's exactly how my grand mother used to cook bread in the middle of Oltenia, a Romanian region. As I watched the clip I recognized each and every step and flashes came out of my memory with my grandma doing bread. Keep up the good work! Thank youuuuuu!
Nostalgia is connected with food and people who left us.
Best sourdough video on CZcams. Love Patrick's attitude towards bread. He's easy to listen to and it shows he has a passion for bread making. He is also adorable!
Patrick, thank you for not over complicating it. I'm a beginner and your video was super helpful!
Really love the easy manner and clear instruction, perfect! Thanks Patrick 👌
That man actually loves the bread he is making... he doesn’t have a job, he has passion!
Now that I've looked around the internet, I've come back again to this video.
Patrick Ryan gives the best instructions! Clear, thorough, everything you want - nothing you don't need.
PERFECTLY CLEAR AND SIMPLE EXPLAINED. BRAVO!
I've just made my very first sourdough bread and it turned out perfect so thank you so so much for your relaxed approach and clear explanations! ☺️
Patrick thank you for helping me get my sourdough starter up and running. It’s very healthy and loves to be fed every morning. I tried your recipe this weekend after giving my sourdough starter two weeks to mature. After watching your video 50 times, my skills were sharp as a tack with the end results, two perfect loafs of bread. My wife and I skipped dinner last night and consumed one loaf of bread and killed one stick of butter. Thank you for making me look good on my side of the world.
Sounds like me and my missus. Cooking is our 'thang' and right now we are consumed in bread making. Keep the wife happy mate😊
Hi Bill, did you prove the dough for 3 hours, and then prove again for 3 hours and bake? I proved for 3 hours, then put in the fridge overnight (did not prove out of the fridge for the second 3 hours) but when I baked I got a flat hard loaf, I'm thinking I should have done the second proof out of the fridge, and then put the dough in the fridge overnight so it was ready to go in the morning?
@Flatus Antiquitous Thanks for this. I've tried five times now and I keep getting flat-ish loaves coming out of the oven - they are flying saucer shaped. My starter is active, I use bread flour, not really getting a good rise on the first 3-hour proof but I don't want to over prove it so I let the first rise go 3.5 hours max, then divide into two baskets, the dough feels good after the second 3-hour rise, goes into the oven but it does not get any oven spring. Can't figure out what the heck I'm doing wrong. I'm in CA so I am wondering if I need to add more liquid to hydrate the flour?
@Flatus Antiquitous Thanks so much. Will let it proof longer, was timid with it because Ryan states you can over-proof. Will try again this weekend with an overnight proof and report back.
And yes, can't abide table salt, always Morton's.
@@tooncutter5805 I love his advice, I do believe that it was the salt that was "killing" your dough. If you didn't use kosher, I wonder would Sea Salt work also??
U guys really need a great host like him. Someone knowledgeable but down to earth!
could not agree more!
Great host and down to earth Baker and I’m thinking you’re from Irland’s Neighborhood ? Lol
Is a ok to use Whey protein from fermented goat milk ?
cloudnosh11 6
Quite good tips. But a few minor corrections: yeast is a fungi not a bacterium, and it lives (mainly) off the sugars in the flour, not protein.
That was hands down the best sourdough recipe I've ever followed. My loaves came out PERFECT!
THANKS!
I'm so happy I found your video! Sourdough was a bit built up in my mind as something fairly complicated to make but following this method made it super easy to get started. My starter is happily fermenting and we've got loads of delicious homemade bread to enjoy! Keep up the good work, always love finding straight forward instruction like this!
Patrick....I've watched this video over and over whilst my sourdough starter has been developing. Today I gave it a go! I used half the quantities that you used just to begin with. I followed what you said but didn't think it had risen enough. I put it in the fridge over night and sat it on the work top before baking it in a Dutch oven. Wow!.....when I took the lid off I was amazed! I couldn't stop looking at it. Best bread I have made so far. Thanks for the great video and sharing your knowledge.
Aww man this comment just warms my heart
That's the spirit :)
your starter probably wasn't ready, but glad it worked out.
I’m still intimidated to try. This is my 3rd time watching the video. I think it’s time for me to go for it
just make sure your yeast is very active and passes the float test.
Really nice! This guy seems to really really know what he is doing, but he also gives you this "you can do it feeling":
Thanks Patrick, my Sourdough starter just started
How was the first loaf?
This is the best sourdough video I’ve seen. I’ve never made sourdough bread before and I’ve been wanting too but haven’t found a recipe I felt comfortable with until now. I am going to make my first bread this week! Thank you!🤗
I could not stop smiling while watching this tutorial. I've never been around baking, so everything fascinated me. Thank you for sharing your wisdom! Bon appetite!
People like you are keeping traditional skills alive. Thank you!
Legend! Tried another complex recipe where I lost the will to live and the result was poor.
Followed this and baked two lovely loaves.
Explained brilliantly and demystified for an old codger like me. Thankyou!
and me - gonnae start again
Ditto. I've listened to and participated in workshops and read. Patrick says stuff clear and easy. I can imagine this was a very well-prepared video, even tho he makes it seem simple.
This was one of the first videos I found to start learning about sourdough, probably 5 years ago. I love it!
Love these direct and efficient explanations!
cheers bro, saw this vid 10 days ago, started to make a starter, made my first loaf from it today and came out perfect first time! great recipe! massive thumbs up
Lol I saw this video back in March and started making a starter, then I got scared and made a loaf with dry yeast instead because it looked easier.
Did you use any kind of flour. All purpose flour is okay?
@@AddersOtter is dry yeast and starter works the same?
Roland Pettet hey Roland! I am also using this recipe, and just began my starter today. It says discard (x amount) of starter after the second day. Can you give me a little clarification since you had success with this recipe?
"Think about somebody you don't like and just go for it " you can see it on Patrick's eyes that he really meant it :D
Thanks for this amazing video! It's one of the single most informative, clear and well-filmed bread baking tutorials I've come accross!
This was such a great tutorial! I’m new to sour dough baking and this was so helpful!!
I've been trawling through CZcams for sourdough tutorials and THIS ONE IS THE VERY BEST! Yes, I'm shouting, but it deserves to be shouted out.
Thank you
Anne, it _is_ the best! And although I have watched it _many_ times and know it backwards, I _still_ watch it regularly.
It’s 1 am and I’ve watched about 10 videos like this in a row. I’m not mad at it at all
Hands down--the best bread video on the internet. Most videos leave out little secrets, which this guy dosen't.
This is a great video and recipe I've now made this 4 times and the bread gets better every time,
Thank you!
As a long time sourdough baker, I can tell you that this is the most informative and correct video I have seen.
I am on a low sodium diet, so I don't use salt. Bread bakes and tastes fine without salt.
I also don't measure anything, I just make it look and feel right. And I don't have "discard", that a particular flour company promotes heavily, after all they are selling flour.
The longest my starter went un-fed was over 3 months in the refrigerator.
Someone below tells how to dry and freeze starter. I do this.
For Americans the 230 C is 450 F.
As an american, thank you!
Can you leave the dough in the benetton over night outside the fridge??
That bit about chucking large portions of the developing starter away has always bugged me, too! I guess it's so you don't end up with a dustbin-sized container of it by the 7th day.
I like that he explains why you do each step, rather than "Do this step next". It makes so much more sense and helps me understand and remember. Thanks Patrick!
Complete beginner here with sourdough…never made it before but I’ve always wanted to try! Now I feel confident enough to give it a go! Thank you for the awesome video!
This is the clearest & most thorough instructions I've come across on this subject. Thanks!
To add on to what several other people have said, that was genuinely THE BEST bread tutorial I've EVER seen. No, that's not true. That's the greatest *food tutorial* I've ever seen. If you don't already have a show, you need a show.
Agreed, Danielsan and a book as well!
This guy seems so sweet, and so much sweeter than most cooks I've ever worked with, I love him!
I just click the video cause of curiosity but the way he explains about it, I really love it. The explanation was clear and calming
i made it 2 days ago with my week old sourdough starter, this is the best bread i've ever eaten, i'm about to make another one, thank you so much ♥
I've watched soo much sourdough recipes and every person complicates the process so freaking much. This is this best thing I've come across.
Pooja Shenoy para mi tb, he buscado mil recetas y ésta me ha encantado... es la única que he seguido 🙂
me too!!!!
Same here, this is satisfying!
Couldn't agree more, some videos are taking the piss, this is much better than most
Yes, but don't try this recipe unless baking a pure white loaf. The trickier moves become necessary when you start using wholemeal or even spelt. He's also using very low hydration, - just over 50% - which you can with pure white. With the wholemeal/white/spelt combo I use, 76% water to flour. Much harder to handle and needs very careful working - you can't knead it without killing it.
One of the best sourdough teaching videos I've watched, the host really did a good job explaining and demonstrating.
You are such a kind, patient man. You’re a damn fine teacher. Thank you.
The way you talk to us reminds me of a knowledgeable older brother.
Thanks, man.
Patrick is incredible, wow!
I watched Bon Appetit's and Babish's sourdough videos and was feeling really overwhelmed. This simplified things and made it feel less formulaic. Thanks!
Dont even watch Joshua Weissman then lol
@@m21sup I can't stand his personality anyway lol
me too! and I totally agree!
Hi Patrick, I'm nearly 70 years old and this's the first time that i've tried making a sourdough bread, I followed your recipe from starter to baking the bread down to the T. It's now in the oven and it's looking good. thank you so much. I have always been intimidated or not understand fully the instruction. Yours is the best.
I started my starter 9 days ago and last night I started to make the bread. This morning I got up and preheated my oven and made my first loaf. I have dreamed of making this for years and this is the first time I felt like giving it a try. Thank you for explaining everything so well and making it look like I could do this! The needing took forever and the dough was very sticky but I used the window pane test and followed the instructions. It worked great!
what flour did you use for the starter?
Thank you for sharing on how to make the starter and making the sour dough bread. You're an inspiration!
Used this recipe today and it worked really well! Thanks! Simple enough for me to follow and not too many steps.
I remember my grandmother used to make this starter I hated the smell of it but in the end I eat the most delicious bread I miss my her so much may God bless her soul
Haha. I can sympathize with you. My grandma, however, was famous for her canned biscuits, the little ones that come in 4's. She'd pop a couple of those when we went over and, without fail, would burn them on the bottom. We loved them. What a fond memory.
We have the bread bob ross right here lol
ASMR bread making
#facts
Just have to add some happy little bread sticks ;)
YESSSSSSSS
Thanks for your insight and recipe. I have tried several recipes for sourdough bread and your recipe is the basis for my new recipe.
You are the best teacher ever
Another comment from me. For a while I stopped making sourdough, I had problems keeping the starter going. You really do need to bake at least once a week in my experience. The other thing, made another starter, according to Patrick's instructions , but using a half and half mix of rye flour and whole wheat flour. I put the jar in my yoghurt incubator and had this at 25 deg C. This worked amazingly, even the very first day, the starter had come to life and bubbled an started climbing up the jar. Since then after the starter's been in the fridge a few days, I add the correct quantities, usually 200 g flour plus 200 pls water, put in the incubator, and wishing 8 hours I have a reliable incredibly active starter to add to my bread. It's revolutionised my sourdough baking, I'll make the dough in the evening, proving overnight in the fridge, then put into bannetons in the morning and prove over the day, it usually takes six hours or a bit more. then bake in the evening. You could change the times to prove in the bannetons overnight and bake in the am if you wanted. One other thing, you can give the dough a short spray (fine misting) with water from a small sprayer to moisten the crust just before popping into the oven as well as boiling water in a container in the oven. I hope this advice helps those having problems.
"Think about somebody you don't like, and just go for it."
I cant imagine Patrick not liking anyone.
sounds irish :-)
I've been baking for forty years and watched numerous videos and Tv programmes by so called bakers. I have to say this guy is by far the most informative and true to life baker I've seen. One thing I would have loved to have done is worked in a bakery in Ireland.
This has been my favorite video of the dozens I have watched on this topic!! Thank you!
I wanted to make sourdough bread in 2020 and your video made it seem straightforward and simple. I did make my own starter which was a bit of a journey. I have now made my sourdough bread many times, and your recipe and my yeast “friends” have never let me down!
Thank you so much for this video!
This man is brilliant. Explains everything and should have his own TV series. Far better than Paul Hollywood; the male equivalent of Delia Smith.
16 minute video of sourdough and you don't slice it open at the end??? thats a criminal offence
Aaron D3l4br0 in the beginning of the video you literally saw the same bread that already cut open. It's the one from the Pyrex bowl.
hahaha...I suspect it tasted better than it looked!!!
Or chomp any! 😊
Sourdough is confirmed actor
I can understand an see how your watery mouth is tripping ;) like they say,there is nothing like Sourdough Bread ;)
I wish this guy had a video to explain everything I have ever needed to learn in life. That voice makes me believe I can do anything. Also the sourdough bread turned out awesome 😎
Hi, I’m just about to make my starter , never done it before. So glad I watched the video, thank you so much.
I have followed your recipe exactly. I have turned out 4 loaves of spectacular bread. Thank you from St. Marys Ontario Canada.
anybody else here watching in April 2020 looking for something to cook during quarantine?
Check out foodgeek, better sourdough
Yes I am
Great video. I've seen it before. Both times I kept thinking "How much of that arm hair and hair from the back of his hand was getting into the dough?"
Yup
Yeah and tried it 😜
ive rewatched this 4 times, everytime with a better understanding of how my flour and water temp and room temp, and the bubbling and yeast smell touch taste, final product and crust forms i love your product, and i will most likely go back to this work of art, i bow to you fine lad.
Thank you for this clear and concise video. Very well made and good explanations. Bravo. Can't wait to try this out
I have been doing sourdough for 6 years now and have watched dozens of videos on the topic. This is absolutely the best video when it comes to kneading and probably the best video on the topic I have watched in general. INSTASCRIBED!
This is my first time attempting , I have my starter at day 8 now and was going to try a loaf so when I am ready to pour some starter in with the flour and water do I mix up my starter then pour out what I need or just pour it out when the starter is risen in its bottle . Should I then replace the amount of starter that I used back in the bottle , with the same amount of water and flour .
you can use this way of kneading if yout dough not high hydration but if your dough up 75% its imposdible you have other way. but i love this men today i made the same loaf😉
I like watching this dude while im eating, sleeping, or just need motivation because his voice is just charismatic
A year and a half ago, quarantine had me learning all sort of things but this one has got to be by far the best one! I love making this bread and it’s better every single time I make it. So so good!!!
Do you follow the recipe as described or mix it up? I’m making my first load as per the video today. Very excited!
I have watched so many videos on making sourdough at home and none of them came out properly, until I tried this one! The pyrex dish was a winner for me, as well as the kneading, I didn't understand how other recipes never included this stage! Thanks so much for an excellent video!
I have watched A LOT of videos on making starters and sourdough bread. This is by far the best one I have seen. Thank you so much!
Best explanation of bread kneading and shaping I have ever heard.
Oh my goodness! Thank you for this video tutorial. I've just baked my first sourdough loaf and it was so delicious! Been making waffles from the discard as you suggested in the follow up vid. I normally make all our (yeast) bread, but won over by the flavour of this..