Notes: You need an active sourdough starter. You can build a starter from scratch in just about 1 week. But I am a huge proponent of buying a starter. Here are two sources: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. Flour: I have had success using all-purpose flour, but if you can get your hands on bread flour, that is ideal, especially if you live in Canada or abroad. Moreover, if you live in Canada or abroad, you may need to reduce the water amount. Consider holding back some of the water during the mixing process to ensure you don't end up with a soupy mess.  Straight-Sided Vessel: The vessel I use in this recipe, similar to this one, is 8 cups. Most grocery stores carry storage vessels similarly sized. Using a straight-sided vessel for the bulk fermentation will help prevent over-fermentation because it allows you to see when the dough has truly increased by 75% (or slightly more or less) in volume.

Today, I’m sharing the easiest way to make delicious and budget-friendly Ciabatta Bread. This classic Italian bread is known for its airy texture and crispy crust, making it perfect for ... Read more

Country Style Sourdough Bread 1.0 Introduction I do not use recipes from books to decide the amount of ingredients used in a dough. I use my own formulas which I’ve created from trials with my uniq…

This recipe is for 500 grams of flour. Above, I go over different bread sizes and the ingredients required.

I decided to address the fact that I basically always do an overnight cold proof in the fridge before baking. I like doing that because it provides me with a little bit more flexibility and the dough stays good in the fridge for up to 2 or 3 days without any signifiant deterioration. But sometimes it is nice to just hammer it out and do everything all at once. Plus the way that this schedule works out you get to have fresh bread with dinner!I also wanted to drop the hydration right down on this

The aroma of this is very different from bread made with instant yeast. It is a nice fragrant bread with the very slightest taste of sourness that subtly enhances its flavour. I understand now why some bakers say that you will not want to use instant yeast if possible, after trying natural levain. The texture is very soft. However, the bread will become slightly dry by the third day.

I rebaked the Wholemeal Soft Sourdough Bread using my Sourdough Shokupan (Stiff Starter + Yudane Method) recipe. This bread uses more wholemeal flour (about 25%) compared to the previous recipe which I already deleted where I used about 18.75% of wholemeal flour. As a result, this bread is less fluffy. The more wholemeal flour use, the less fluffy the bread. However, this Wholemeal Soft Sourdough Bread is soft and moist on the first day and it lasts very well for 2 - 3 days.

Sourdough bakers often complain about their bread having too dense a texture. It was certainly a problem I had when I first started to bake …

This Potato Sourdough bread was proofed and then baked on the same day in the Romertopf Clay Baker. The potato was boiled and the cooking water is used as the liquid required in the recipe. The crumb remains soft for days. Using Chickpeas Bread spread Further reading: Health benefits of sourdough & How to make sourdough starter Ingredients 90g Refreshed Sourdough starter (31%) 100g Mashed potato (cook the potato for about 15min-20min until fork tender, then mash while still warm) 100g Chilled potato water (the water from boiling the potatoes) 275g Bread flour 15g Rye flour 3.5g Salt Instructions 1. To the stand-mixer (Kitchenaid) bowl, add chilled potato water and mashed potato. Mix well. 2. Add all remaining ingredients, except salt. 3. Using the paddle attachment, briefly knead the dough until a shaggy mass forms. (30sec-1min) 4. Autolyse for 1hour. 5. Add salt. 6. On speed 2, using the dough hook, knead the dough for 4min. Chill the dough in fridge for 15min. The local weather is about 29°C-30°C, so chilling lowers the temperature of dough for further kneading later. 7. On speed 2, knead 4min, then speed 4, 30seconds. Chill in fridge for 10min. 8. On speed 2, knead 4min, then speed 4, 30seconds. Dough would have become silky and reached windowpane. 9. Transfer to a glass container. 10. Bulk proof at room temperature (RT about 29°C-30°C) until double in size, about 2hr-2.5hr. 11. Pre-shape the dough into a boule. 12. Cover and rest the dough for 15min. 13. Final shape the dough into any shape of your choice, using tension pull. 14. Dust a proofing basket with rice flour. 15. Place the shaped dough into the proofing basket with its seams facing upwards. 16. Final Proof the dough at RT (about 29°C-30°C) for 35min. 17. Retard the dough in the fridge for 2hr-4hr. 18. While the dough is final proofing, preheat the oven with baking vessel to 240°C for 45min-1hr. (My oven can only reach maximum 220°C with Romertop Clay baker). 19. Tip the proofed dough onto parchment paper. 20. Score the dough. 21. Take the Romertopf baker out from the oven. 22. Remove the lid and carefully lower the baking paper together with the dough, into the Romertopf. 23. Put the lid back and put the clay baker into the oven. 24. Bake for 15min at 210°C (the highest my oven can reach with the Romertopf). 25. Take the bread out from the dutch oven and put on a smaller tray. Continue baking another 20min with the convection setting (fan setting). 26. Transfer the bread onto a cooling rack. Cool for at least 2hrs before slicing. 27. Voila! Potato Sourdough Bread is ready to be enjoyed!

This ciabatta has a super open crumb, it is so light and airy…perfect to dip into an extra virgin olive oil, as your soup companion or as sandwich.

This recipe is quite high hydration and maybe difficult to handle for beginner. You may also reduce the hydration to 77%. This recipe and method is adapted from "Full Proof Baking" with slight modification.

Every loaf shown in this post has been baked in an oven that started cold. Everything we read and are told is that the dough should go into a preheated oven, but these loaves belie that fact……

Looking to start baking sourdough bread but not sure where to start? Here's a guide for beginners with all the recipes and resources you need.

I recently discovered this easy method that makes the baking process faster. It is similar to the Easy Open Crumb Sourdough Bread Recipe. Before baking, I cut the shaped big batard dough into half and shaped into 2 small batards. This is not new, a lot of bakers have been doing this. It was then open baked with steam using Mari's method (Sourdough Baker from Korea). I have tried this open baking method several times and they have all come out with a nice ear and good oven spring.

This easy sourdough bread recipe is great for beginners and busy bakers who require less hands on dough time. It utilises the time you sleep to ferment the dough to save time and give you a more flexible process.

You love sourdough bread, but the loaves you make at home just don't seem sour enough. Or maybe they're too sour. Either way, part one of this three-part series covers the very first thing you should do to adjust your bread's flavor: assure the health of your starter.

This vibrant purple sweet potato sourdough bread has a nutty sweet flavor with hints of vanilla and a soft moist crumb. The crumb of this sourdough bread is quite moist and it needs a little longer to bake than similar weight dough without mashed purple sweet potato, but the moisture also makes it very slow to stale. Try this delicious eye-catching bread toasted or sliced fresh, for sandwiches or for dipping.