In this episode of The Free Culinary School Podcast, you will learn how to make sourdough bread from start to finish, including mixing, forming, proofing and baking.
Discussion Segment
Learn the underlying science and secrets to forming great crust and crumb.
Technique Segment
Learn the step by step process for mixing, forming, proofing and baking sourdough bread. Also, the “No-Knead” method is discussed in detail.
Home Work Assignment
Bake your very own sourdough bread using the recipe below. This recipe will allow you to mix, form and bake your sourdough bread from start to finish in 4 hours.
Culinary Quick Tip
- High Altitude Baking (Baking above 5,000ft)
How did your sourdough bread turn out? Questions or comments about the process? Post them below!
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{ 10 comments… read them below or add one }
I’ve bin trying to look at the video for making sour dough but all I get is a voice what am I doin wrong? thx Pete PS luv the video on the Baguette
My sourdough loaf rises very nicely, but upon baking falls in the middle..What am I doing wrong? [350* for 30 min is baking time required and I am preheating oven..]
@ Pete,
Not sure what the issue is. Try going straight to the YouTube Website and watching the video there on the Freeculinaryschool channel. Let me know if the problem keeps up or if anyone else is having this problem.
@ Susan,
Sounds like the gluten network isn’t fully developed before baking. Try kneading the dough itself for a little bit longer before the initial fermentation stage. Then stretch and fold the dough after fermentation until it tightens up to the point where it no longer stretches easily.
Let bench rest for 10-15 minutes before forming into your final loaves and proofing.
This should do the trick. Also, make sure that you’re using bread flour and not AP or Cake flour.
Let me know how it turns out.
I’m having the same issue with the pop up video on your site. No video, only audio. Also, your link – FCS 21| Sourdough Bread Video – is a 404′d Gnarly dude.
Your video on You Tube states that you will post a half recipe in the “Show Notes”, where can I find that? I have a super aggressive starter and am looking forward to baking some great bread!!!!!!!!!
Oh, nevermind about the pop up question, I just realized, it’s a pod cast not a video, drrrrrrrrrrrrr (smacks self).
Jacob,
thanks for an awesome website! I live in Japan, and am thoroughly enjoying your content, and look forward to staying interlocked here for a good long time.
On the sourdough series…. following your recipe, I get after the first proof, a dough that is way too wet and sticky. In fact it doen’t rise so much as spread out. When I go ahead and bake it, it is quite dense, and inedible.
Any advise would be appreciated.
Tim
i have had a poolish sourdough starter named tony for two months now, i started him on active dry yeast and recently switched him from poolish to biga, is this okay? will tony still develope a true sourdough taste after being started on active dry and then being switched to a biga?
@ Nick,
Starting with active dry yeast is fine; eventually natural yeast will take over, and at the 2 month mark, chances are this has already happened. Switching to a biga is not an issue; the only difference is you’ll probably find that you have to feed your starter less often. Be sure to let us know how your bread turns out.
I am looking for the recipe for the sourdough bread. I saw the video on youtube but there is not recipe. Please advise
same here.. came looking for the episode notes to find the recipe. ?