How To Make A Basic Open Crumb Sourdough Bread

Supplemental transcript/full detail text PDF (with flowchart, time-stamps and basic troubleshooting) available for $5 at: gumroad.com/fullproofbaking

Materials and tools used in this tutorial can all be found here: (Amazon Affiliate link): amazon.com/shop/fullproofbaking

Hello and thanks for clicking on my video! In this video I take you through my method to create a simple 20% whole wheat sourdough bread from start to finish. I like to use King Arthur Flour brand bread flour (12.7% protein) and 20% whole grain, hard red spring wheat (local, Hazzard Free Farm). I take you through all steps of the autolyse, bulk ferment, final proof, shaping, and baking.

How to make a sourdough starter from scratch: youtube.com/watch?v=m6pGkOuZnrk

How to fully activate a starter and prepare a levain for baking: youtube.com/watch?v=beKzcOe6w_o

**Newly uploaded pre-recorded workshops including intermediate-to-advanced level 201 Starter & Levain (covers everything I know about sourdough starter and levain building; 2.5 hours running time) and 101 Sourdough Bread (3.5 hour long Master Class on how to make a loaf of sourdough bread): airsubs.com/pros/full-proof-baking

Please visit my Instagram @FullProofBaking (instagram.com/fullproofbaking/) for more information on how to care for your starter and build an active levain (can be found in my Featured Highlights at the top of my Instagram page).

Here is a link to my video on how to bake bread using a Dutch oven: youtube.com/watch?v=e5l1EqxSqRs

Autolyse [0:54]
Add levain [2:11]
Add sea salt [3:41]
Light fold [5:35]
Lamination [6:40]
Stretch & fold (Coil fold) #1 [8:20]
Stretch and fold (Coil fold) #2 [9:52]
Stretch and fold (Coil fold) #3 [11:07]
End of Bulk/Shaping [12:02]
Final proof [14:49]
Bake [16:05]

Navajo Night by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0/)
Artist: audionautix.com/