Sourdough Bread (New & Improved Recipe) | Food Wishes
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- čas přidán 8. 04. 2024
- This new and improved sourdough bread recipe and technique took over a year to develop, but it was more than worth the time and effort, since I think this is the best tasting sourdough I’ve ever had. This sourdough features a lovely open crumb encased by a crisp, gorgeous crust. This video maybe my longest ever, but I wanted you to see all the steps in real time. Enjoy!
While the recipe and ingredient amounts are different, I want to give a special thank you to Maurizio Leo from The Perfect Loaf, since I used a lot of his techniques in this production. If you’ve not seen his sourdough demos, I highly recommend you check them out!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/how-to-mak...
To become a Member of Food Wishes, and read Chef John’s in-depth article about New and Improved Sourdough Bread, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
Hello chef john been watching you since 2013, working now as a cook on the ship i learned a lot from you 💯 take care always chef ❤️
Thank you!
@@foodwishes Omg youre welcome chef ❤️ by the way chef your dough is so sexy! Its the Marilyn Monroe of all the sourdough 🔥
@vanvanvanyvan Which cruise line are you on?
@@AndreaShink carrnival
Congratulations
I swear! Everytime I'm struggling with a recipe or preparing to make one, Chef John comes in clutch! 🤣
I'm the opposite. Just a few days ago I made a terrible loaf of bread. Several times I've needed him and he comes along with "here's what you shoulda done" a few days later.
@@leonhardeuler675I just mixed an easy loaf and wish I had seen this first. Well, I will have one to compare with his recipe. I plan to make his version next.
@@leonhardeuler675 personally I was on the whole quarantine sourdough craze and I basically made a bread bowl, I a literal bread in the shape of a bowl. THEN, I just started up my sourdough journey again last week. I made my first edible loaf but needed help. Lo and behold, he comes to the rescue!!
I am so disappointed that there is no FoodWishes bench scraper in the mercy store 😢
Wow, this is the longest Food Wishes video recipe yet! Nearly 20 minutes. Someone add that to the Food Wishes trivia game!
After all he is the Martin Scorsese
of making his sourdough bread video a movie
Ive watched many sourdough videos, and that was probably the quickest most confident score ever. Nice loaf, man.
I appreciate your not fast forwarding through the steps - it helps to see how the dough changes! ❤️
Watching you for 10 years now and this is the first video that I saw with my 5 year old son. He thought you were making pizza!
Thank you for all the things that you've taught me!
You CAN make sourdough crust pizza and it's pretty amazing
I've made a pizza with sourdough in a 12" cast iron skillet that had to be my best looking pizza I've ever made. I used a bunch of olive oil so the crust didn't dry out so much.
@@W4ABN that is also my go to method. Sourdough crust on a cast iron skillet with plenty of olive oil. Kids love it!
So hyped .... want more technique focused videos from the Chef John ...
Call me absolutely insane but I'd watch the full 27 hour uncut version. Put it on when I start, keep the video playing the background for the next day, and Chef John becomes my timer and I do everything exactly as he does? Perfect.
I almost cried when you took the finished bread out. It was that beautiful.
In a very dark time in my life I literally only fell asleep to your voice john. I also cooked a lot in that time, thank you for both
There is something satisfying to the soul about making your own bread . For me it is equal to meditation.
Bread is life.
That is the most beautiful 'pain au lavain' I've ever seen. Love you. Hugs from France
Ive switched to only baking sourdough from yeast bread about 2 months ago. Never buying store bread again. Thank you for another great recipe.
Same!! As soon as I got a bit of sour dough starter, i now feel responsible to maintain it. And it would certainly sound foolish to buy something, while I can have this amazingly tasting thing that is just a few folds away 😅
@@moniekf6964 exactly!! And we know exactly what we’re putting in our bread, whereas who knows what they’re doing with that processed nonsense. The other day I read “yeast” as one of the ingredients in a sourdough baguette stop n shop was selling 🤦🏻♂️
@@moniekf6964 and nothing, absolutely nothing smells better than fresh baked homemade bread.
Love you too, Chef John! I watched the entire thing even though I can't eat gluten :) I started watching your videos years ago, and you taught me how to cook basically from scratch. Ever since, I've been the Uncle Ben of having to watch every one until the end.
I make your sour dough bread once a week and have shared your videos a hundred times, as I will with this one. Thank you!
This might be the first time I've ever seen someone 'cop a feel' on a proofing sourdough loaf.
Lol I started working in a hoagie/pizza shop when I was 14. I was assigned to make the Stromboli with a 17 year old guy. He’d always softly caress the dough balls and I found it a bit creepy. So that part brought back creepy memories. 😂 Ended up dating that guy for 5 years. Did not end well. 😣
Hi Chef John! Finally! 😂. I like your steps. The tri-folds are nice. I learned from King Arthur baking school, a different method. I’m definitely going to try this method. It has more folds and I also like the wheat flour because it adds more flavor. The ice cube trick is a keeper. If I learn anything from this, add ice cubes! Your video tutorial is perfect. Nice job. Yes. It always takes two days. It’s worth it. We love you too! ❤
This is an amazing & thorough method to get excellent results. However if you are new to sourdough, please don’t get overwhelmed by all the steps! There are many things you can cut out & still get an excellent loaf ❤ I add starter straight from the fridge to the dough, let it rest for 30 mins, do just one set of ‘flop & turns’ then cover & bulk ferment overnight. Next morning I do one more set of flop & turns, shape & put the dough onto baking paper in a large bowl & cover. Let it rise for a few more hours until almost doubled & jiggly, score & bake in a preheated cast iron pot! Much easier but still excellent crumb structure :)
I’ve never been good at baking but thanks to this video I can now be the Van Gogh of sourdough
Thank you, Chef John!! 💛
Chef John, believe me, it's no hardship watching you take all the steps to make a stunning (yes, stunning) loaf of sourdough bread. Who knew it would be so relaxing watching you fold dough?
I was “gifted” two sourdough starters, or maybe cursed with two starters. I have had some success, definitely more failures.😅 You have explained every step! Awesome video!!! Not too long!!!
I freaking love sourdough bread. I am fortunate that we have a local restaurant that makes an incredible sourdough. As a young child I helped my mother bake. I can appreciate all the accuracy and care involved with baking. I am loving all the steps you are taking to make this bread. Could I do this? Probably not. But I love that you are keeping this art alive and hopefully inspiring others to do the same. That looks so delicious!
What a great looking bread 🍞 👌
Baking sourdough is one of my favorite hobbies. I convert most recipes with wheat to sourdough. Lately I've been making sourdough pasta which is incredibly easy now that I have an attachment to my kitchenaid mixer. I have to stop myself from making it everyday lol.
That's a helluva good-looking bread. Beautiful crust and great crumb structure, my friend.
Good timing, just thinking of getting a starter going again!
The ending was very satisfying 😄
I’ve been using Maurizio’s recipe as my go-to recently (have a loaf in the oven as I type) but am excited to try this one!
I often recommend your last recipe for sourdough beginners
I’ll never complain about the price of good bread again.
Sourdough is an act of love! ❤
I love listening to Chef John’s voice. 💕
I just used your formula and wow the best loft ever made.
So very excited to see you making sourdough, Chef John!
I've been making sourdough bread since my kids were small. We didn't have a lot of money for groceries, so I started making 2 loaves a day (which disappeared quickly, between meals and pb&j sandwiches for lunches).
I smiled through this *long* video!
Cheers, Chef...I love you too!
Perfect timing Chef John! I just started a new starter yesterday, so I'll hopefully be making this Sunday. 🤞
Chef John, U forgot to tell us we need a day off from work for this one lol. Love ya Chef J !!
Saturday and Sunday 😉😂
So impressed to see you doing this episode. I’ve been doing Sourdough for 4 years and I love it. Wonderful job!
Looks fabulous, but I'm exhausted just from watching you. Thanks
Love you Chef John 🌹 hope you’re happy and healthy always
Looks grand, John, congratulations.
Chef John, this was such an amazing video! It was so much fun to watch you construct this sourdough bread! My husband and I will make this bread this weekend. Thank you so very much!
Ow that looks like a gorgeous loaf of sourdough bread, reminds me of Acme.
John, Thanks so much for sharing! ❤️👍
My sourdough starter is still going strong thanks to the first video of yours I watched back in 2017! Thank you so much for this new sourdough version and for all you do to inspire!
A national treasure!
Love you, Chef John! I've enjoyed you forever. Just discovering sourdough but can't get my starter to blossom. Keep up the videos!
Amazing! I watched every second and loved each one. thanks for taking the time to do each step. =)
Lovely work!
This New and Improved Sourdough Bread recipe looks so delicious 😋 Chef John.
Best twenty minutes of my morning!
It looks amazing 🤩 thank you for sharing your recipe
I absolutely love this slower format. Great video, and I will gladly be the Chef John of this sourdough marathon!
Looks incredible
I do a no-knead Dutch oven bread that works pretty well every time, but I definitely want to try the 'real thing.' And with a video this thorough, it's a lot of encouragement to do so!
Loved this video - you included such great details. Looks delicious and perfect! I am going to try to make it this weekend!
Thank you for posting this in detail. I have a new appreciation for the process now. Wow! And it looked great!!!
Although it takes a long time to make, you can start another one every day and as long as you keep working you can have all the bread you'll need.
Thank you, Chef Jonh! You are amazing ❤
Loved watching this. Entertained and inspired all the way through to the end!
What a lovely bread!
Always looking for new videos, tips, and tricks to improve my sourdough. Thanks, Chef John. You da bes.
This is why Chef John is the GOAT. 👏🏼👏👏👏👏👏. It didn’t feel long at all …Chef is so engaging, even in a highly detailed instructional video. Will definitely give this recipe and method a go.
Good to see you rocking even after all of those years
This was fabulous!! Thank you!
Absolutely wonderful. Thank you for everything you do! Love from long time fans in Australia ❤
Worth every second. This video upped my sourdough game big time.. annnnd then I bought a challenger pan. Thx lol
John! This is complex with ingredients that many of us don't have! Your recipes are always great, but this is a real detailed project!
Absolutely enjoyed and appreciated this video. It was perfect, as was my loaf of sourdough following your recipe and techniques. Printed out the instructions and is now my go-to bread. Thank you!!!
Thank you for sharing this recipe 🥰
Yeah!!! I'm going to this next week.
I love baking bread, I love chef john. Thank you sir
There are so many great tricks in this process. Thanks Chef John, this should up my bread game.
Love and appreciate you, too ! Thanks for taking the time and effort to share all this, and look forward to getting into baking sour dough bread. I miss it, had a lot of it from San Francisco growing up, but can't really find it where I live presently. Anyway, hope to make this myself at some point !
Wow. You couldn't have uploaded this at a better time. I was literally just searching for sourdough recipes... my starter is already ready lol
I love sourdough bread and always enjoy your videos which is why I sat through it. Thank you for your teaching.
Thx U for all your information and the step by step instructions very helpful I have watched lots of videos but yours is the best 🥰
Despite looking simple it looks like a challenge!
I'll take it head on some day.
One of the better sourdough videos I've seen, very detailed and packed with information. Going to try this method on my next loaf!
Really enjoyed this video
the effort is seriously worth the investment! beautiful loaf - thank you for sharing.
Definitely going to try this. Chef John is the best!
My mouth was watering the entire time! I wanted a taste so bad!
Your videos are always so good and uplifting to me… I would watch an hour long episode if you had it! Lol
Keep up the great work! Hope you and your family are doing well.
Started this yesterday. I wasn't so sure about the wheat flour, but glad I used it. I just cut into it after waiting (patiently!!) for one hour post bake before cutting. WOW, WOW!! Best loaf I've ever made in the 3 months I've been on this journey. Best rise ever (higher than yours! LOL!), best crumb (looks JUST like yours), best taste...not exaggerating on any point. I do wish I'd baked a little darker, but it's PERFECT! THIS is my go-to recipe. THANK YOU, CHEF JOHN! ♥
Breadmaking is just magic to me, even though I have successfully made a sourdough starter from scratch and baked bread with it in the past. It never ceases to amaze me
I liked the ice trick. I normally spray some water and close the lid. It works. I’ll try the ice next time.
Finally! Sourdough Bread 2.0!
*_Good work John, good work._*
Really appreciate your teaching. I have been making Shakshuka every week since your recipe for one was posted. Thanks heaps.
This looks amazing! I could never find the time or the patience, but I'd probably pay $20 for that loaf.
Chef John, I very much enjoyed this video (as I do all your content). I had been obsessed with sour dough bread making prior to the pandemic, and thought I had a pretty good system with consistent results. This method looks much easier to master to me. Sadly, also during the pandemic, I made the choice to cut carbs and sugar out of my diet and actually lost 70 lbs in five months. I now watch these bread making videos as a reminder of tastier days. Keep up the great work! I'll continue to eat vicariously through you.
After watching this incredibly long process, I've never felt better about paying $9 for a sourdough loaf at the farmer's market.
Have started baking bread - but could not get a true SF loaf - missing steps like Levain and folding (similar to focaccia) so thank you! Over the years you have taught me so much about techniques - that make all the difference! You rock!
I've been following this channel since the "Follow the Sourdough" series. I think that's what got me into cooking. I actually followed along with the whole multi day process. Good times.
Last sour d'oh loaf I made came out stupendous, which I learned from your last video. Vis a vis after seeing this Improved version I hope to recreate. Thank you so much Chef John! Happy face all day. You've fed us the rest of our lives bless you good man.
That dough is a thing of beauty!
Chef John amazing as always ❤
The time flew past, Thank you Chef John.
I bake sourdough bread and I LOVED this video. We all make it a little bit different and can learn something from watching someone else make it their way. I came away with a few things I want to try on my next bake. Your’s looks so so good, I love blisters on the loaf.
Learned a trick from some video about slicing the bread while it's still warm. Simply put the bread back on the cutting board with the cut side down. This traps the moisture and heat inside the loaf so that it doesn't dry out. I do it all the time now.
This is very similar to my current routine! I do a different turn and fold, and fewer of them, and I double the batch and bake two, or sometimes quadruple, since I have a college age son, and a lot of other family who have grown to expect fresh bread. I sure wish I could afford a challenger! If anyone asks me for some of my starter I’ll send them here to know what to do with it. Would you do a sourdough rye, or a 50-75% whole wheat seed bread sometime? I’ve been struggling to get a whole grainier betard form that has the good high hydration crumb, but stands tall and proud. I think I might just have to invest in some ceramic loaf pans that come with a cloche. I just want some more sandwich or toaster friendly slices, you know? I nailed it about a year ago, and I’ve been chasing that ideal ever since.
Appreciated a real-time video to see how dough responds.