The BEST Beginner Sourdough Bread Tutorial on YouTube

sourdough starter

🥗Healthier: homemade starter

💰Cheaper: store-bought starter

Homemade starters can be more economical and tailored to personal taste.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour can enhance texture.

salt

🥗Healthier: sea salt

💰Cheaper: kosher salt

Sea salt can enhance flavor with a different texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats, while vegetable oil is often less expensive.

Feed the sourdough starter by taking 25 g out of the fridge and adding 50 g of water, mixing until dissolved.

Add 50 g of bread flour to the starter mixture and stir until it resembles a loose pancake batter.

Cover the jar loosely and let it rise overnight for 6 to 8 hours until doubled in size.

In the morning, place a large mixing bowl on a digital scale and add 300 g of water.

Add 100 g of the active sourdough starter to the water and stir to dissolve.

Add 450 g of bread flour and 10 g of salt to the bowl, mixing until a shaggy dough forms without dry clumps.

Cover the bowl with a kitchen towel and let it rest for 30 minutes.

Perform three sets of stretch and folds, resting for 30 minutes between each set.

After the last stretch and fold, transfer the dough to a greased glass bowl with the smooth side up and seam side down.

Cover the bowl and let the dough rise for 5 to 8 hours until doubled in size.

Gently remove the dough and shape it into a tight ball on a floured surface, then let it rest for 30 minutes.

Dust a 10-inch oval banneton basket with flour, then shape the dough into an oval and place it seam side up in the basket.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens