Complete Sourdough Guide For Beginners!, by Baking With Kylee on YouTube. 35 min 22 s.
- Video length
- 35 min 22 s
- Time to do it
- 1 day plus baking
- Difficulty
- Medium
- Steps
- 10
What you need
Steps
Feed your starter with equal weights of flour and water. Stir well, cover the jar and let it sit until it doubles and looks bubbly.
Weigh your flour and water on the kitchen scale so the amounts are exact. A scale beats measuring cups for sourdough.
Build the levain by mixing a small amount of active starter with fresh flour and water in a bowl. Cover it and let it rise until domed and bubbly.
Mix the levain with the rest of your flour and water in a large bowl. Rest the dough, then add the kosher salt and work it in.
Do stretch and folds every 30 minutes for the first couple of hours. Wet your hand, lift one side of the dough, fold it over, and turn the bowl.
Let the dough bulk ferment until it is puffy and jiggly, with visible bubbles on top and sides.
Turn the dough onto the counter and shape it into a tight round using the dough scraper.
Place the shaped dough seam side up in a floured proofing basket. Cover it and cold proof in the fridge overnight.
Heat the Dutch oven to a high oven temperature. Lower the dough in with the silicone sling, score the top with the lame, and bake covered, then uncovered until deep brown.
Lift the loaf out and cool it on a rack for at least an hour before slicing with a bread knife.
Tips and common mistakes
Use a kitchen scale for every ingredient, since small flour and water errors change how the dough behaves.
Wait until your starter doubles reliably before baking, or the loaf will come out dense.
The Dutch oven is very hot, so use silicone oven mitts and set it on a heat-safe surface.
Let the bread cool fully before cutting, or the crumb will turn gummy.
Questions
How do I know my starter is ready to use?
It should double in size within a few hours of feeding and look bubbly and domed. A thin, watery starter with no rise is not ready.
Can I skip the levain and use starter directly?
Yes, many bakers mix starter straight into the dough. A separate levain just gives you more control over timing and flavor.
Do I need a Dutch oven?
It traps steam and gives a crisp crust, but a covered pot or a tray of water in the oven can work as a substitute.
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.
