I used whole wheat instead if AP this time and it did not double overnight like it usually does. Help?! My dough rose considerably over night but is still way too sticky and loose to try to shape. That helped create a lighter, more open texture. I have tried all kinds of things and I never get oven spring or a large crumb. Hi – love your attitude, it gives me confidence. Could I use something else. I thought 1 cup all purpose flour equals 120 grams. Hallelujah. Is it normal that when I let my dough rise overnight it formed a crust on the top that was hard? Hi. It’s amazing. Make your own delicious bakery quality artisan sourdough breads at home. While you don’t need a bench knife for making sourdough, it makes the process easier, especially for higher-hydration doughs. Use freshly milled flour for best results. That’s AWESOME!! My question is, if I’ve been feeding my starter once a day (at night) and it’s at its highest point around 7 or 8 in the morning, is that when I should be starting this recipe? I tried the recipe don’t know if I did something wrong with it but I had a gooey mess everywhere counter hands sink you name it . I did not adjust the recipe for elevation, and it seemed OK. Haha that sounds like a lot when I write it, but it really wasn’t. (Keep scrolling for the printable recipe version. I’ve made 5 or 6 loafs since then and they are all perfect. Is there value in proofing in a bowl and then transferring it before baking? Are you sure? I need help ?. Hope that helps! First time I made it I needed to add more flour. They have both got a lot of enzyme action that helps activate a slow starter. Our house gets a little cool overnight so decided the oven light method was the way to go…or not, got up and my oven had gotten so warm that it cooked the top layer. Love the video, made it easy to follow. If I wanted to use whole wheat flour instead of all purpose flour, would I still use the same amount of flour and water? A proofing basket helps support the shape of the sourdough loaf during the final rise before baking. My dough under the cooked layer was runnier than the starter too (but it wasn’t like that before going in the oven to proof!). Hi Molly, If so, is there anything I need to do differently! Check out this post to learn all about grinding your own flour. Sourdough whole wheat bread is a Wonderfully nutritious bread. To tell if your bread is properly done. Set it on your parchment paper on the counter. You can cut the recipe in half if you keep the proportions correct. If you cut open your bread when it is still hot, you will squish it and the crumb will be crushed, not to mention it’ll dry out faster in storage. Repeat this process as you give the bowl quarter turns until the dough is stretched and pulled from each quarter of the bowl. The starter finally rose enough to spill out the jar. The flavor is outstanding! But what do I do next? I read through as many comments as I could but didn’t see an answer to my question so here goes: Are there any adjustments needed/recommended for making this recipe at higher elevations? (You can learn how to make a sourdough starter in this post through a printable recipe or a video). 5) The timing that worked for me was: took starter from fridge morning of day 1, in the evening mixed dough, did 1/2 hour rest and fold, then put it -tightly covered – in fridge overnight. Love the simplicity of this recipe and the flavor was so great. It does sound like your dough just needs some more flour. Use cool water and allow your dough to rise in a cooler location. Steam should come out. Homemade sourdough bread is the best, isn’t it? Quarantine times are difficult, so the smell of a fresh sourdough baking in the morning is such a comfort. Quick question…..after completing the initial dough forming process, how long can you leave the dough unattended? The only difference in bread flour and AP is that bread flour (also called strong flour) has a higher gluten content, which will actually help your bread develop even better. Just Pull out what you need for baking and set it in the counter to warm before feeding and use warm water when feeding to wake it back up. I am a total newbie to this whole sourdough thing but am determined to make a loaf. Whatever flour you are using will influence this process. When then do you suggest you feed your starter to accommodate a 7 pm start for dough making? I was my first sourdough loaf and it turned out fantastically well with a great flavour. (it has, overflowing the bowl and way too hard to deal with. Gently slide the dough scraper under one of your dough balls and flip it over so it rests on the floured side. Why is this happening? Now you can find sourdough not only in the best bakeries, but in most grocery stores. But it gave me FITS for years… In fact, there was a time when I just quit trying because I was so frustrated with my flat loaves, dry loaves, hard loaves, and the list goes on…. I’m a major newbie and this seems the most approachable so far. In case you’re a visual learner like I am, here is the entire step-by-step process caught on video. I hope your first loaf came out well for you! Lower the parchment into the Dutch oven. Less time in warm weather, longer time in cooler weather. It is darker in color and creates a very dense loaf of bread. This way you can feed it from the fridge once a week or so. I highly recommend this recipe for beginners like me…thanks Jill! Question with the recipe though. Also, next time try using warm (not hot) water when you mix up the dough and rising it in a warmer location. My second attempt I added an additional 3/4c of flour… Perfect! rest, then shaped loaf and let it do final rise before baking. Thank you (UK reader). You will notice the hard red wheat (most commonly found in stores) is a bit more difficult to work with and give a denser crumb. For the final stretch take the dough from the top of the ball and pull it all the way down to the bottom. (The bread still tasted pretty good though!). It’s a good one and it’s now my go-to. Thank you. Maybe you have a cooler place in your house to leave it, like in a window sill? What should I do? For the crust on top of your dough after the bulk rise, try some oil on your dough next time. First time I made it I needed to add more flour. My only question is the proofing of the second rise: nowhere does it mention the location for where this should happen. It should bounce right up and retain it’s form. Cover the dough with a clean dish towel and let it rise in a warm place overnight or until doubled in size (or about 8 hours). (Currently feeding earlier in the morning) I tried the pancakes the other day aND they were super thin…. First one was perfect! I had been feeding every 12 hrs but my starter seemed a bit persnickety when I was doing so. I have now made this recipe seven times. Great question! I used this recipe and make the bread for my first time. BUT whole wheat flour may need more time in the stretch and fold(Or slap and fold) to build gluten sufficient to pass this test. I used your sourdough starter recipe as well, and we are off and running!! That beautiful crunchy Sourdough crust gets soft in an airtight container or plastic sack. Many thanks. It combines the ease and simplicity of the original yeasted version, with the flavor and nutritional advantages of sourdough leavening and whole grains, and makes it all work around a schedule accessible to anyone. Scoring helps the dough rise better if you score the loaf at least an inch deep. But I’ve found that my starter (fed within the past week) is active enough straight from the fridge (usually I just scoop it out and let it come a bit closer to room temperature in my large mixing bowl before adding in the flour & salt). Thanks again. This recipe is a good start for new sourdough bakers. I always remove my starter from the refrigerator In preparation to using it. It’s so good! Oh no! First off, sourdough bread dough is much wetter and stickier. Stone Ground Flour vs Regular Flour for Making Sourdough Bread. Can I use 100% whole grain whole wheat for this recipe? I LOVE this handcrafted stoneware mixing bowl for mixing up bread dough. The heavier whole wheat flours (like Winter wheat) are stickier than all purpose white bread flours. Bench Knife. Hi I’m rather desperate. Larger breads, like rye breads and sourdough miches, require a … The most efficient way to do this is to use the counter as your pivot point. Hope this helps! Scrub rice flour (or cornmeal) into the cloth or banneton sides. You could certainly try! If you DO have an inactive or lazy starter? I’m also spritzing a little water on top of the dough before it goes in the oven, for what it’s worth. But it’s a great way to develop gluten for a sandwich bread that you want a close crumb on anyway. Rudi's sourdough bread is made with organic wheat flour, oat flour, and barley malt. This is the instruction I’ve been searching for to help my dense - but tasty - whole wheat sourdough bread. I’m assuming just on the counter as nothing specific was said, but the overnight proof was in a warm location. I followed all of the instructions and it looked beautiful after it was done baking but the bread came out hard as a brick! TIP: Wet and hands and tools and the slap and fold if the dough is really tight. After this resting period is complete, gently shape the dough into a ball once more place into a well-floured proofing basket or a bowl lined with a well-floured dish towel.