How I'd Make Sourdough If I Could Start Over (For Beginners), by Grant Bakes on YouTube. 13 min 15 s.
- Video length
- 13 min 15 s
- Time to do it
- 1 day (about 45 minutes hands-
- Difficulty
- Medium
- Steps
- 9
What you need
Steps
Feed your starter with flour and water and let it sit until it doubles and looks bubbly. A ripe starter rises reliably and gives the loaf its lift.
Mix flour, water and salt in a bowl, then add the starter. Stir until no dry flour remains and the dough comes together in a shaggy ball.
Do a set of stretch and folds: grab one side of the dough, stretch it up and fold it over the middle. Turn the bowl and repeat around all sides.
Repeat the stretch and folds every 30 minutes for about 2 hours. The dough should feel stronger and smoother with each set.
Cover the bowl and let the dough rise until it looks puffy and has grown by about half to two thirds. This is the bulk fermentation.
Turn the dough onto a lightly floured surface and shape it into a tight round. Use your scraper to build tension on the surface.
Place the shaped dough seam side up in a floured banneton or lined bowl. Cover and proof in the fridge overnight, or until it passes the poke test.
Turn the dough out onto parchment, then score the top with a sharp blade at a shallow angle. One confident slash or a simple cross works well.
Heat the Dutch oven to 450F (230C). Bake with the lid on for 20 minutes, then remove the lid and bake 15 to 20 minutes more until deep brown.
Tips and common mistakes
Use a scale, not cups, so the flour and water amounts stay consistent from loaf to loaf.
Let the loaf cool completely before slicing, or the crumb will turn gummy.
If your starter is slow, feed it twice a day for a few days before baking.
The Dutch oven is very hot, so use dry gloves and set it on a heatproof surface.
Questions
How do I know my starter is ready to bake with?
It should double in size within 4 to 8 hours of feeding and look domed and bubbly. A thin, hungry starter will not raise the dough well.
Can I skip the overnight fridge proof?
You can proof at room temperature, but it will be faster and less forgiving. The cold retard firms the dough and deepens the flavor.
Why did my loaf come out flat?
Usually the dough over-proofed or was shaped without enough tension. Watch the dough, not the clock, and shape it tighter next time.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
