The LAST Sourdough Bread Recipe You Ever Need

This is the best and most complete sourdough bread recipe You ever need, consistently rewarding you with world class beautiful and tasty sourdough bread every time. Everything is done from scratch, explained in detail, easy for you to follow leaving no questions unanswered. This masterclass looks at the recipe as well as the why behind it. That way you know how to adapt when things go sideways.

Recipe for the dough in the video:
- 400 Grams of all purpose flour at 10% protein
- 100 Grams of whole wheat flour
- 325 Grams of water (65%). If you have 12% protein flour, consider 70% water.
- 100 Grams of rye starter (20%)
- 10 Grams of salt (2%)

Regarding the coil folds a couple of you have asked how many should be done. Don't stress yourself about it. You should coil fold whenever you see your dough flattened out quite a lot. I have a no-knead video where I skip them completely which is great if you don't have time: https://www.youtube.com/watch?v=dl7crk2Nvj8

Written version of the recipe: https://blog.the-bread-code.io/recipe/2020/12/22/the-last-sourdough-recipe.html

Flour I am using:
Blog article on different flours in Germany: https://thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora
Mulino Padano 15% protein: https://thbrco.io/mulino-flour
Strong whole wheat flour: https://thbrco.io/whole-wheat-flour

Follow me here too:
Github: https://thbrco.io/github
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Support me/Merchandise:
Get my starter Bread Pitt: https://thbrco.io/my-starter
The bread themed T-Shirts/Hoodies I designed and wear: https://thbrco.io/bread-shirts-hoodies

Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton
Cooling rack: https://thbrco.io/cooling-rack
Digital kitchen scale: https://thbrco.io/kitchen-scale
Dough scraper: https://thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: https://thbrco.io/dutch-oven-glas-lid
Infrared thermometer: https://thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid
No stick spray (vegetable based): https://thbrco.io/non-stick-spray
Oven gloves: https://thbrco.io/oven-gloves
pH meter to check acidity: https://thbrco.io/ph-meter
Weck starter jars: https://thbrco.io/weck-jars

Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill
Discard starter bread: https://thbrco.io/discard-starter-bread
Fermentation time table: https://thbrco.io/fermentation-time-table
Make a sourdough starter: https://thbrco.io/make-sourdough-starter
Make your starter more active: https://thbrco.io/more-active-starter
Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe

Chapters:
0:00 Intro
1:17 Tools required
2:03 Flour composition
3:55 Autolyse
4:53 A note on your starter
6:23 Incorporating your starter
7:44 Fermentation table
9:03 Adding salt
12:20 Windowpane initial kneading
13:20 15 minutes rest
14:20 Bench kneading
17:30 Extracting Fermentation Probe
19:00 Coil fold
24:30 Fermentation probe ready
24:54 Banneton preparation
25:24 Preparing for shaping
25:55 Shaping
29:30 Proofing stage
31:40 Freezer hack
33:30 Baking in a dutch oven
34:20 Baking without a dutch oven (preferred)
35:20 Scoring
36:30 Baking
37:20 The result
38:50 Tasting
39:30 Outro

#sourdough #sourdoughbread

Видео The LAST Sourdough Bread Recipe You Ever Need канала The Bread Code