Paul's complete Sourdough Bake: How to make the perfect Loaf | Paul Hollywood's Easy Bakes
Vložit
- čas přidán 9. 05. 2022
- In this video, watch Paul's sourdough masterclass in full. Enjoy!
100g strong white bread flour
100ml tepid water
To feed the starter (each time)
60g strong white bread flour
60ml tepid water
Dough
150g sourdough starter
10g fine sea salt
450g strong white bread flour, plus extra to dust
310ml tepid water
A little oil, for oiling
#PaulHollywood #EasyBakes #SourDough
Welcome to the only official Paul Hollywood CZcams channel. Home to weekly baking videos and some of the best moments from Paul's TV shows. For more info on Paul and more recipes, head to Paul's Website: www.paulhollywood.com
Subscribe here bit.ly/3lcXzv2
Thank you for taking the mystery out of Sourdough bread! I've read & re-read articles about starters, they seem to want you to use vast amounts of flour (like entire bags each day), this looks simple, easy & something I can handle! I love to know that a professional's oven mitts look just like mine!! I hope you will continue making these videos, they are great.
⬆️Hi mate, thanks for watching I have something to share with you hit me up on whatsapp...
Delicious 😋 Greetings from Scotland 🌻 Have a wonderful day everyone ❤️
I totally trust Paul Hollywood on bread. 💯
Can't thank you enough for your easy instructions on how to make a sour dough starter! After years of trying, your recipe was a total success!! Thanks so much Paul!!
Amazing would love to try it thanks
Toate serialele tale sunt excelente.
Mult succes. 😘😘
Keep up the good work Chef Paul.. 😇
GOD Bless You Chef. 🙏🏻😇
Always helpful ! ❤
Marvelous.... going to start my starter tomorrow and give this a bash, it looks fantastic, thanks Paul
Wow, this I'm going to try! I'm glad I came across your video
I would love to try that bread made by Paul! I would watch him bake anything...don't care what it is. 😊
Thank you for making this easy I’m going to start my starter today 👍
Wow, Paul, you are my hero! Thank you for this video and explaining the method so clearly! I shall be giving this a go as soon as possible. Thank you x x x
Thanks for explaining sour dough in simple terms. Here hoping it’ll work out better than my first attempt.
as always straightforward
Thank you Paul, you made my first ever attempt to make sourdough bread seem easy 😊
Trying this morning!
Glad I found this video. I’ve followed your directions from your Bake book, but wasn’t sure what you meant when you described ‘begin to stretch the outside edge into the middle.’ Watching this tutorial helped and saved me from making a huge mess of what looks like a promising starter.
Good to see another video, Paul. Wish you did more, really enjoy them.
Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
I love sourdough bread
Paul, big love! You are an amazing and a miraculous soul! Much love 🙏🙏🙏🙏
Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
Got me baking again!
Thank you so much for teaching us🙏🏻👍😍♥️
Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
Thank you 🙏 that looks yummm 😋
Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
Look easy!❤
I love watching this man baking. Seeing an expert do his thing is highly engaging
Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
Amazingly simple directions, Efharisto Paul. Keep sharing
Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
I’m impressed that your mittens look used! And your kitchen looks like the average home!
Real chefs wouldn't touch dirty ole rat infested, bacteria ridden mittens!!
Thanks for explaining how to make sourdough ❤ 4:16pm Italy
My now young adult son recently began making bread, with inconsistent results. I'm a very good cook, but a horrible baker! I just watched this video and sent it to my son. Waiting on the best sourdough bread yet. Thanks Paul!
Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
An interesting video. It just goes to show that there are many ways of making sourdough bread and this one is quite different from others I have seen. I will try it and see how it works out.
Paul you are so smart
Very nice
Thank you so much for this start to finish recipe and tutorial. I've been wanting to learn how to bake this. It all seemed so daunting. UNTIL NOW.!!!!!❤😂
Thank you for your lovely compliment. I hope my recipe was able to help you
We still waiting your amazing Monday-s videos!!!
I love how you prepared the sourdough bread, I saw something new that I did not know, you put the flour with water beforehand, you left for a while, then you added the other ingredients. I also like your not very large but easy to use kitchen, they are all at hand, and within the range of the camera.. Brilliant. ❤️👏🌺🌺🌹🥰
Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
“Any old bag that’s been lying around the house…” 😂😂😂. Love it
But it’s not any old bag is it - it’s an Ocado bag ❤
Thanks .we keep one piece of dough in a container as yeast for our next bakery 2or3 days later the taste of this bread is different and good
Great thanks Paul
Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
@@paulhollywood8642 I am from USA, and have been a fan for at least 10 years. Really look forward to bake off each year..I am 73 male, married. My sourdough starter is aprox 42 years old. Baking bread is kind of like therapy to me. I enjoy the whole process and especially love how much my grand children love it.
@@stephenfulton9345 thanks so much for your reply back to me i want to thank you so much for your comment i saw on my youtube page i will so much glad!
Hello Paul from Brazil. I would like you to know that you inspired me to get started making in artisan sourdough bread and other sourdough delights. Thank you very much.
Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
I've been using a method from the Brick House Bakery which involves a lot less mixing but does involve stretching the dough over a few hours. It also seems to work really well but I'm very keen to learn other methods. Your videos are fool proof and work every time. Thank you! @libbysloaves
Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
Uvjerljiv i profesionalan
Big help, l'm off to do the last stage now that I've watched again ( and again 😅😅 )
Greetings from İstanbul ❤
Making bread has changed my life and I'm from Liverpool so that's difficult. Well maybe. The sourdough is just amazing. Can I ask #PauHollywood what Dutch Oven/ Casserole are you using?
Thank you for your guidance on this method I’m wondering whether you have any advice on using einkorn flour
This reminds me of the Amish friendship dough recipe
Thanks
I thought, 2 quid you tight bugger. But then I realised I gave nothing! If this tutorial produces good bread for me I might out do you and give £2.50 🎉
I can listen to his voice for hours so in tocixacating
Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
THANK YOU, SO MUCH, MR. HOLLYWOOD !🌷😃🌷!
YOU HAVE INSPIRED ME SO MUCH TO MAKE BREAD AND THE ALL NATURAL WAY.
MY AUNT BARBARA USED TO MAKE A LOT OF THINGS, APPLE PIES, QUICHE, ETC. AND INCLUDING BREAD !!
SHE DID IT ALL BY HAND, BUT AS SHE GOT OLDER, IT DID GET A LITTLE EXHAUSTING FOR HER AND SHE EVENTUALLY TURNED TO A BREAD MACHINE WHICH DID IT ALL ....
(SHE IS NO LONGER WITH US, BUT I HAVE TO ASK MY COUSIN FOR SOME OF HER RECIPES) ...
.... THE MIXING, KNEADING, AND RISING AND BAKING ....
WOULD YOU RECOMMEND THIS METHOD AND YOUR RECIPE FOR THE SOUR DOUGH BREAD, USING YOUR OWN NATURAL YEAST, TO SOMEHOW CONVERT THIS RECIPE FOR A BREAD MACHINE ?
... IF SO, WHAT CHANGES WOULD YOU MAKE. I KNOW THE PURPOSE OF THIS IS TO DO EVERYTHING
" BY HAND ", BUT MY AUNT STILL WANTED FRESH BREAD AND THE MACHINE MADE IT EASIER FOR HER.😌😋🌷💗🌹🙏🏻
Hi Paul, when you say a heavy bottomed dish would a Dutch oven do the trick? Thanks great videos. Bob…
Really looks like the fella from the Baking Show on Netflix. Has the same pleasant tone that makes you want to bake and bake a lot.
This is the first sourdough recipe I've seen that did not involve a proper shaping. Usually after the first rise (bulk fermentation) the dough is shaped tightly into either a batard or boule, then left to rise a 2nd time. This version is basically just bulk fermented, left in its somewhat natural shape and then baked.
Paaaul, where are your car videos on youtube??? Pleease man.. I watched the full series on Netflix, and it was amazing! I'm begging you to make more of these please! Thanks from Brazil 🇧🇷
Hello from Norway 🌞 I’m wondering about the flour.
My bread flour has 12 % protein. When I mad your starter it was to wet, so I had to add more flour in the starter (so it had the same texture as yours. Otherwise it was wet and not cohesive as the one you made) I guess I need to add a bit more flour than water as I go forward to get an active starter.
I guess that when I’ll make my bread, the same thing will happen with my dough? A more wet dough. And not that easy to bake a nice bread? The problem is that I don’t know how much more flour I need to get a good sourdough bread. I don’t want to keep feeding the crows and seagulls around the house with sourdough disasters 😁
Best regards from the Lofoten Islands, up north in Norway
Merete Raanes
Pjesma.Samo mi je tvrda korica.
I do have one question - we make a lot of sourdough in San Francisco-why do you use metal utensils? We are also told to use wood as the metal can interfere .
Just wondering if I could bake the loaf directly in the glass bowl I’ve used to rise the bread , without removing it for shaping?
I don't speak English, but I understand you absolutely! I understand everything, you explain perfectly! Thanks a lot!!! With love from Latvia. 😘😘😘 PS. What is the temperature in Celsius in the oven?
Thank you for your lovely compliment. I hope my recipe was able to help you .
Would you recommend a strong bread flour brand in US? Thx
Здравей Пол, вие несте само пекар,но и много добър Учител продалжавай дани учите.
Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
I make no-knead bread every week--is it possible to make it with this yeast starter, please? I have to use 425 grams of flour and usually I would use 1/2 teaspoon of dry active yeast. Does anyone know how much of this starter I would need to use? I do not have a stand mixer and use simple tools. Many thanks and Happy New Year!
Trying it out and looking forward to it very much!
Does it have to be bread flour or can it be regular unbleached all purpose flour ?
Unbleached AP works well enough - it will get you bread. :)
I have made my sourdough starter back in 2018 and still have it. The only difference is that before i put it in the fridge i caver it with flour as to prevent it from make that brown film on top..
Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
Paul,is there a place I can write to you for baking tips
First, thank you so much for this video. Bread is fascinating! But have couple questions. Why bake in a pot with lid? I assume to keep shape but does it have to be baked that way or can you use just a tray?
Second, if you don't have mixer, can you knead this type of bread by hand. Labor intensive but I don't have a mixer ...yet.
Thanks again 🍞❤️
Because the dough creates steam that gives the lift and helps the loaf to develop a crusty outer. If you didn't use a Dutch oven you would need to use a method that creates steam like using lava rocks or something
Love Paul Hollywood! I tried making my first loaf today from these videos. Unfortunately it didn’t rise, how long until the starter is good to be used? Mine had bubbles forming the second day so I fed it daily for about 5 days then used it to make a loaf (which ended up being about 1 inch thick lol)
Once your starter is doubling in size in under a day, it's ready to use. Keep it in a container that's small enough that you can estimate the height. Use a rubber band around the container to measure the post-feeding volume.
I am making this recipe right now! I must say it was VERY confusing how your video is completely different than the written instructions you include in the link. I opted to try the video version. I have 30 minutes left in the baking. It looks amazing! I am puzzled by why the 2 instructions don't match?
Yes, I noticed that too!
Hi Shannon, I also noticed this variation - the video instructions seem easier than the written ones. How did you get on using the video instructions - did your sourdough turn out okay ??
I am hoping to have a go making the bread but not sure which method to use
🙂
Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
@@shirleycovey7309 Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
A different take on sourdough, a bit like the soughdough in 3 steps video which does work. To address some of the questions in the comments. You can hand mix it and it is usually done that way, just let it stand for 1 hour before stretching, soughdough starter is sealed, usually uses Rye flour, you dont need to feed it just start with a smaller amount and it will last a month. Just make enough for your next loaf. Most approaches will shape the bread and then have a second rise. it will work without a lid, straight on a tray or a baking tin. the lid and pot are used to retain moisture but its not necessary. Happy baking!
Can I add buttermilk instead of water to my flour for the 🍞 loaf. And also can I add it to the starter. I have a great starter that been fridged for 5 months. I will make a new loaf and keep you posted on my outcome. The first time I made it it didn’t rise enough but the sour taste was intense. It was dense but great tasting
Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
Does anyone know what bread mixer is being used?
Great video. What is the temperature of the oven. There are a lot of great comments but has anyone tried the recipe as no one has asked this.
Thank you for your lovely compliment. I hope my recipe was able to help you
😊❤👏👏🙌🙌
The written instructions under video one don’t specify that you have to mix the dough for five minutes before adding the starter. It just says to throw everything in together. Does that make a big difference? Then the written instructions in the first video also say you need to let the dough rest for another four hours before baking but in the third video, he says to let it rest for 30 mins to 1 hour. So which is it?
Please do cinnamon rolls, it's something I really want to attempt and thought why not see your recipe
My favorite cinnamon roll recipe is by Sally’s baking addiction. Its easy enough. Its actually the recipe that got me into baking!
Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
@@sydneytripp5649 Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
I'm used to seeing Paul do these in the Pies and Puds kitchen, so there a was little bit more of a claustrophobic feeling to this video.
How much flour, salt and water do you use please
Thank you for your lovely compliment. I hope my recipe was able to help you
The ingredients in the notes say 500 mL of flour, which seems like an odd measurement choice for flour. When trying to use that amount, i end up with a batter-like consistency and have to add much more to get it to a dough. Is it supposed to be 500 g by chance?
Ooh, it’s been updated. 450g. And the other quantities have been tweaked as well. Interesting 😊
I have been doing this for over 25 years.. mine is little more liquid. I keep it in the fridge 10 days before I fresh it again and use some to make bread ....
Should the jar be sealed?
Thank you for your lovely compliment. I hope my recipe was able to help you .
Can you make bread by using the mother for flavor and some yeast to make it rise faster?
okay. I've tried this recipe twice. both times the dough never comes together in the mixer, like in the video. it's a thick, stretchy, gooey mess....think thick, sticky cake batter. any ideas.
I tied this once It turned out horrid
What about those who dont have fancy kitchen equipment?
Wondering how I know if my starter has gone bad. I’m making it for the first time and it smells really bad…
Someone baked me a white sourdough recently and it was so sticky and chewy that I could barely cut it with a good breadknife. It also left a glue-like substance on the knife. She says that's how it's supposed to be and that it was me being used to a shop bought yeast based sourdough loaf and that my breadknife is not good enough. That can't be right, surely?
I followed your recipe for the starter and mine developed a layer of water on top.
If you get an Ankarsrum mixer you won’t have to hold it down while it kneads.
I love him--Even with the softer body and that unfortunate (in my opinion) beard (I think the goatee suited him much better), he's still VERY sexy. THOSE EYES...🥰 I read that a lot of people say he's very cocky and seems to think he's God's gift to women. Call me old-fashioned, but if that's true, I say he's EARNED that right. ~LOL~ It's part of his charm, you know?
I've never had luck growing sourdough starter before and had pretty much given up trying (although I HAVE been using Poolishes), but I mixed up some of his starter just now, purely out of curiosity. People, learn from my mistake because I accidentally put in a teeny bit too much water and had to add a bunch of extra flour to get it as dry as Paul's. I just ended up with WAY more than he did.
One more thing and then I'll shut up: Can somebody please explain to me the point of holes in bread? Why exactly is that a good thing? I don't get it.
Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
@@paulhollywood8642 For real? Seriously, or are you pulling my leg? Is this really Paul?
@@paulhollywood8642 Did you forget me already?
What do you mean when you say that you “will wait half an hour, stretch it out see if it is ok”? Shouldn’t I see that step?
You don’t autolize??
Ingredients and measurements were given for starter. Need the ingredients and measurements for the dough. Paul said 150 g of starter, but no amounts for water, salt and flour….HELP!
In the beginning I believe he says how many grams of flour. 450 g? Equal parts water and 150g of starter. Idk how much salt. Do you think that little bowl he has the salt in has about 1.5 tsp?
1.1.1 ratio I think
The video instructions are different from the written instructions 🤔
Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
Why does my sourdough deflate after scoring it?!
Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!
Lid with water tips onto bread ?? Wtf
That is about the strangest way I have ever seen anyone make a sourdough loaf. The dough ended up having no strength to it whatsoever and the finished product therefore lacked the traditional 'ear' of a good quality sourdough loaf as well as that delicious blistery crust and open and airy crumb. If you want to learn to make sourdough loafs there are many much better tutorials out there. In fairness to Paul Hollywood his starter looks really great so it is definitely the process that is less than ideal.
Stretch and fold is easier! Too much flour!
No quantitys
This guy get on Bak Off get sent to Indian, Punjab, Italy, America, Europe gets to drive a Formula 1 car.. Nadia Hussein gets sent to NZ, Austrialia, America, Ainsley Harriot to AUs, NZ, Grrece, America, France, America, as does Gino D'Campo, Gary Rhodes to the Cabeane, Italuy, Indian, China, Austrialia, N.Z , Tony Singh get sent to Coventry. We can see the adgenda of the BBC. ITV.
Wow wow thanks for your comment on my youtube page . how are you?. I am interested in you. I will love to know more about you!