The Secret to Make the BEST Sourdough Bread

My sourdough cookbook is available now, grab your copy here 👇🏼 https://www.theperfectloaf.com/cookbooks/ Get my free baker's tools (baking notes sheet and starter quicksheet), guides, and recipes: https://theperfectloaf.com/newsletter This sourdough bread is one of my favorite recipes (so much so that it's also in my cookbook!). It's a hand-mixed and highly hydrated dough that results in a loaf with an open crumb contrasted by a thin, crispy crust. Use your sourdough starter and make some delicious bread! 🍞 FULL RECIPE HERE: https://www.theperfectloaf.com/best-sourdough-recipe/ ➡ LEVAIN INGREDIENTS: ● 30g ripe sourdough starter ● 30g medium-protein bread flour (or Bread Flour) ● 30g whole wheat flour ● 60g water ➡ AUTOLYSE INGREDIENTS: ● 822g medium-protein bread flour ● 64g whole wheat flour ● 650g water ➡ DOUGH MIX INGREDIENTS: (Note that THERE IS NO ADDITIONAL FLOUR ADDED HERE, it's already added in the Autolyse step, above.) ● 95g water ● 17g fine sea salt ● All of the levain (about 150g) 🫙 EQUIPMENT IN THE VIDEO: My favorite bread dough whisk (affiliate): https://www.theperfectloaf.com/whisk Bench scraper (affiliate): https://www.theperfectloaf.com/cdk 14" Proofing baskets: https://shop-sfbi.myshopify.com/products/wicker-basket-with-linen-liner-oval-14-1-1-5-lbs All my favorite baking tools for this bread: https://www.theperfectloaf.com/my-bak... 🎥 CHAPTERS 00:00 Intro 00:48 Step 1. Levain 01:42 Step 2. Autolyse 02:57 Step 3. Mix 06:02 Example of over-hydrated dough 06:38 Step 4: Bulk fermentation 08:21 Should I fold the dough again? 09:03 When to end bulk fermentation? 09:50 Step 5: Divide & preshape 10:37 Step 6: Shape & Proof 11:26 Step 8: Bake 12:35 Outro #bread #baking #theperfectloaf