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. Read my free book: https://www.the-sourdough-framework.com/ Support me and buy the hardcover book: https://breadco.de/hardcover-book Buy my starter: http://breadco.de/my-starter Join our community chat: https://breadco.de/chat 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 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