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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. 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:    • The Last NO-KNEAD SOURDOUGH BREAD Rec...   Written version of the recipe: https://blog.the-bread-code.io/recipe... Flour I am using: Blog article on different flours in Germany: https://thbrco.io/blog-flour Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora Mulino Padano 15% protein: https://thbrco.io/mulino-flour Strong whole wheat flour: https://thbrco.io/whole-wheat-flour Follow me here too: Github: https://thbrco.io/github Instagram: https://thbrco.io/instagram My blog: https://thbrco.io/blog My website: https://thbrco.io/homepage Reddit: https://thbrco.io/reddit Subscribe to my newsletter: https://thbrco.io/newsletter Telegram: https://thbrco.io/telegram Tiktok: https://thbrco.io/tiktok Support me/Merchandise: Get my starter Bread Pitt: https://thbrco.io/my-starter The bread themed T-Shirts/Hoodies I designed and wear: https://thbrco.io/bread-shirts-hoodies Tools: Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton Cooling rack: https://thbrco.io/cooling-rack Digital kitchen scale: https://thbrco.io/kitchen-scale Dough scraper: https://thbrco.io/dough-scraper Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: https://thbrco.io/dutch-oven-glas-lid Infrared thermometer: https://thbrco.io/infared-meter Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid No stick spray (vegetable based): https://thbrco.io/non-stick-spray Oven gloves: https://thbrco.io/oven-gloves pH meter to check acidity: https://thbrco.io/ph-meter Weck starter jars: https://thbrco.io/weck-jars Useful videos: Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill Discard starter bread: https://thbrco.io/discard-starter-bread Fermentation time table: https://thbrco.io/fermentation-time-t... Make a sourdough starter: https://thbrco.io/make-sourdough-starter Make your starter more active: https://thbrco.io/more-active-starter Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe 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