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 noknead video where I skip them completely which is great if you don't have time:    • The Last NOKNEAD SOURDOUGH BREAD Rec...  

Written version of the recipe: https://blog.thebreadcode.io/recipe...

Flour I am using:
Blog article on different flours in Germany: https://thbrco.io/blogflour'>https://thbrco.io/blogflour
Drax Mühle Manitoba flour 14% protein: https://thbrco.io/draxflour
For ze Germans T550 at Rewe 1112% protein: https://thbrco.io/reweaurora
Mulino Padano 15% protein: https://thbrco.io/mulinoflour
Strong whole wheat flour: https://thbrco.io/wholewheatflour

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Support me/Merchandise:
Get my starter Bread Pitt: https://thbrco.io/mystarter
The bread themed TShirts/Hoodies I designed and wear: https://thbrco.io/breadshirtshoodies

Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton
Cooling rack: https://thbrco.io/coolingrack
Digital kitchen scale: https://thbrco.io/kitchenscale
Dough scraper: https://thbrco.io/doughscraper
Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutchovenbatards
Dutch oven round (Lodge): https://thbrco.io/dutchovenround
Dutch oven with glas lid (Brovn) BREADCODE = 5% off: https://thbrco.io/dutchovenglaslid
Infrared thermometer: https://thbrco.io/infaredmeter
Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loafpanregular
Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loafpanlid
No stick spray (vegetable based): https://thbrco.io/nonstickspray
Oven gloves: https://thbrco.io/ovengloves
pH meter to check acidity: https://thbrco.io/phmeter
Weck starter jars: https://thbrco.io/weckjars

Useful videos:
Debaked ep. 1 Pizza journey to Napoli: https://thbrco.io/debakednapoli
Debaked ep. 2 Journey to a flour mill: https://thbrco.io/debakedflourmill
Discard starter bread: https://thbrco.io/discardstarterbread
Fermentation time table: https://thbrco.io/fermentationtimet...
Make a sourdough starter: https://thbrco.io/makesourdoughstarter
Make your starter more active: https://thbrco.io/moreactivestarter
Recommend sourdough bread recipe: https://thbrco.io/sourdoughrecipe

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