The BEST Sourdough Bread You Will Ever Make... The Old Way, No Store Yeast, by Amish Cooking on YouTube. 18 min 34 s.
- Video length
- 18 min 34 s
- Time to do it
- 3 days (plus 1 week for the st
- Difficulty
- Medium
- Steps
- 10
What you need
Steps
Mix 50 g whole wheat flour with 50 g water in a jar. Stir well, cover loosely and leave at room temperature.
Feed the starter every day by discarding half and adding 50 g flour and 50 g water. After about a week it should double in size and smell pleasantly sour.
The night before baking, mix 50 g starter, 100 g flour and 100 g water to build a levain. Leave it covered on the counter overnight until bubbly and risen.
Mix 500 g bread flour, 350 g water and 100 g levain in a bowl. Rest 30 minutes, then add 10 g salt and squeeze it through the dough.
Do four sets of stretch and folds, 30 minutes apart. Wet your hand, lift one side of the dough, fold it over, turn the bowl and repeat.
Cover and let the dough rise at room temperature until it looks puffy and jiggly, about 4 to 6 hours depending on warmth.
Shape the dough into a tight round on a lightly floured counter. Place it seam side up in a floured banneton or cloth-lined bowl.
Cover and put it in the fridge overnight, 8 to 12 hours. The cold slows the rise and deepens the tang.
Heat the Dutch oven to 250 C (480 F). Tip the loaf in, score the top with a sharp knife, cover and bake 20 minutes.
Remove the lid and bake another 20 to 25 minutes until deep brown. Cool on a rack for at least an hour before slicing.
Tips and common mistakes
Use a scale, not cups, since sourdough depends on exact flour and water weights.
If your starter smells like nail polish or grows fuzzy mold, throw it out and start again.
A dark bake gives the best crust, so do not pull the loaf out too early.
Let the bread cool fully or the crumb will turn gummy when you cut it.
Questions
How long does it take to make a starter from scratch?
About a week of daily feeding. It is ready when it doubles in size within a few hours of feeding and smells sour, not rotten.
Can I skip the overnight cold rise?
You can, but the loaf will have less tang and a tighter crumb. The fridge rest is what gives sourdough its deep flavor.
Do I need a Dutch oven?
It traps steam and gives the crackling crust. A heavy pot with a lid works, and a tray of water in the oven is a fallback.
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.
