How To Make Sourdough Bread Masterclass

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5 yıl önce

*** We've collected some of the most-asked questions from your comments on Patrick's bread videos and put them to him in this Q&A. We hope it helps your bread-baking adventures!
You can watch it over here: • (Mostly) Bread Re...
Here is the second part our two part bread masterclass with Patrick Ryan.
Get back to basics with this amazing sourdough recipe. Patrick Ryan owner of Firehouse Bakery demonstrates how to make your starter for your sourdough. After that it is a matter of patience.
Patrick wants to introduce everyone on how to make sourdough and show you do not need to be scared of making it. This is a simple guide on understanding how to make a simple sourdough.
You can get the full recipe over on under the bread section
Also make sure to subscribe to Patrick's TRshow channel here / @firehousebakery1545

YORUMLAR: 10 045
ilovecookingireland 4 yıl önce
Yes, yeast is a fungus. An unfortunate slip of the tongue & and oversight in the edit (our bad), but Patrick definitely knows that yeast is a fungus, we promise! :)
Noémi Wizman
Noémi Wizman Aylar önce
@Ilovecookingireland, my sourdough always comes out flat and Im not sure what I'm doing wrong. Where is it from?
Sourdough doesn't use yeast at all and the idea of wild yeast is not accurate. Yeast can't exist in what is termed lactic acid bacteria which is really a full spectrum PRObiotic as opposed to ANTIbiotic which is a fungus which is what yeast is... the fungus/mold family. Two different things...everyone just copies what everyone else says but the fact is it's not yeast at all and that's why it's so healthy.
Derek Valentino adderley
Derek Valentino adderley 3 aylar önce
@Barry Mc Cochiner P oh Oh lop
Gail Coleman
Gail Coleman 3 aylar önce
My mom made this but I never knew how and lost her recipe. She's gone now so THANK YOU!!
Vành Khuyên Lê
Vành Khuyên Lê Yıl önce
It looks so good. Thanks for your sharing!
erepsekahs 20 gün önce
It tastes awful.
Jamie Plummer
Jamie Plummer Yıl önce
This was the most calming, straight forward sourdough video I have watched. Thank you!
erepsekahs 20 gün önce
Rubbish. Have you tried it?
Helena O'Sullivan
Helena O'Sullivan 7 aylar önce
PaPay Games
PaPay Games Yıl önce
FloridaMan Val
FloridaMan Val 11 gün önce
Still using this recipe and it’s incredible. My bread gets eaten so fast! Going to try this same recipe but for bread bowls next !
Colin Brady
Colin Brady 9 aylar önce
Your video, in my time of learning how to make sourdough, was literally a beautiful lullaby. Not only are you an artist and a genius with a finesse for this art, but also a Beautiful person with a soothing soul. Thank you so much for the amazing sourdough tutorial.
judy porse
judy porse Yıl önce
Hi Patrick, I'm nearly 70 years old and this's the first time that i've tried making a sourdough bread, I followed your recipe from starter to baking the bread down to the T. It's now in the oven and it's looking good. thank you so much. I have always been intimidated or not understand fully the instruction. Yours is the best.
Karina_Esthi Yıl önce
A year and a half ago, quarantine had me learning all sort of things but this one has got to be by far the best one! I love making this bread and it’s better every single time I make it. So so good!!!
exs304 3 aylar önce
Do you follow the recipe as described or mix it up? I’m making my first load as per the video today. Very excited!
Richard Crossman
Richard Crossman 2 yıl önce
Patrick, I was a baker and pastry chef for almost 40 years involved in every aspect of the working of our industry including teaching, organizing competitions, government laison , managing a small bakery/deli chain and more. When I retired 10 years ago, I had had enough. Didn't even want to bake at home. I ran across this video a couple of weeks ago and then more. Since then I have watched every one of your youtube videos and have made several different loaves of bread, I have a starter on the go and made the apple cinnamon scones yesterday. Thank you for bringing back my love of baking. Keep up the great work.
Richard Crossman VO
Richard Crossman VO 2 aylar önce
@ the 🦅 I have been retired for a long time. I am not hiring and don’t have contacts any more
 the 🦅
the 🦅 2 aylar önce
@Richard Crossman pease gimme an opening I have 2years of experience in Marriott hotel India .I'm looking for job out side India
G. 9 aylar önce
Hi Patrick & Richard, what can I say, this too has brought me one full circle, I've been a baker and pastry chef fur 20 years, my last bakery was in Eton, UK 🇬🇧 which I closed down in 2003, as I had enough, trying to survive, In a terrible market killed of by the supermarket, 60% of my trade was with Eton college, until the supermarket had a price war on the sliced bread, selling a loss, I was called into a meeting with the Eton college, house dames to review my prices, and asked why I cannot sell my bread and cakes at the supermarket prices🙂, this are educated woman asking me "why" within a month my wholesale had dropped to 20%, as now most college dames, where driving every morning to the supermarket to buy cheap sliced bread, so closed the bakery down and opened a Sandwich Bar Café, never looked back.....but my story is I have now found my love for baking again thanks to you starter has been going for at least 6 months and I bake bread twice every week, pies, muffins, pastries, even savoury pies. Thanks 😊
Jim J
Jim J 11 aylar önce
Such a great post. I bet you are really talented too.
Purple Yıl önce
@Harry Gurdus why dont you wanna be a baker? is it something that happened in the past?
Nicole Gray
Nicole Gray Yıl önce
This is by far the best sourdough bread recipe!! I used my Tagine to bake the bread in. I preheated the bottom and the lid, then popped the bread in with parchment paper, the first 25 minutes with lid then 22 minutes without and it came out perfect!!
Diana Stacu
Diana Stacu Yıl önce
I have seen so many videos on TRshow trying to make my first sourdough bread and I have done so many horrible breads.. But this time, with this technique it was completely different! Thank you so much Patrick, for sharing and giving so a easy way of doing this amazing bread! You are the best!
Stefan Bogdan Moisa
Stefan Bogdan Moisa 2 yıl önce
Following this video, I've started my first sourdough and bake the first bread from it. Thank you for being such an inspiration and don't complicating things!
Harry Boeck
Harry Boeck 19 gün önce
Just made my first two loaves, couldn’t be happier. Thank you sooo much.
fajzulin 2 yıl önce
Been baking my sourdough breads from this recipe for over a year now. I've made some changes after experimenting and I use rye wholemeal sourdough starter, bread flour and ordinary rye flour. The bread is amazing. I've been using Dutch oven (casserole dish) while baking one of my loaves and pyrex for another one (baking at the same time; one in bottom and one in smaller top oven. One great tip - don't waste any sourdough if you have too much left. Rather than throwing it away you can mix it with e. g. grated cheese, spring onions, cooked or half-cooked/fried mushrooms, salt, pepper or anything you can think of and fry it on a pan on two sides. It takes time to master seasoning it as it has distinctive flavour, but I think it's amazing. You can also bake it, thinly spread on a baking tray. I recommend it to everyone who does not like wasting food. I keep my sourdough in the fridge for a week or sometimes two weeks before I feed it before making bread, and it always works.
WanderinWolf 3 aylar önce
Went into a covid depression early 2021. I kept my starter in my fridge since early 2020, feeding it every week, but early 2021, I kind of forgot about it. Didn't remember about it until my fridge went out about 8 months later. Took it out of my fridge, it had a darker fluid on top, however, still has a very sweet vinegar smell to it. I love that smell, so as soon as I smelled it, I knew it was still good. Let it warm up and fed it and it just sprang back to life. It was dormant the entire time. Sourdough starter is very resilient once you get it started, and it amazes me each time.
Claire Beech
Claire Beech 8 aylar önce
I'm new to sourdough baking would you happen to know the quanties to use for a 10 inch round banneton? Would it just be half the amount he uses in his video
YeshuaMyKing 11 aylar önce
@Ghasos Ghasos no
Ghasos Ghasos
Ghasos Ghasos 11 aylar önce
Does the flour need to be unbleached?
Eric Peters
Eric Peters Yıl önce
@YeshuaMyKing Ah, ok. My wife basically makes sour dough pancakes but I guess they're English muffins. Kind of thin too, but man they are amazing.
Diane Terrizzi
Diane Terrizzi 3 yıl önce
While my husband was in the military and we were stationed overseas I met an old lady who's starter was over a hundred years old. She was more than happy to hand over 200 grams to me. I have been using her starter since 1972! My sourdough flavor is amazing. I have been teaching my daughter and grandchildren how to care for it when I'm gone. I'm 68. I just found this video and can't wait to try the Bread part of the recipe.
Diane Terrizzi
Diane Terrizzi Aylar önce
@SunnyL I never did sell any I was and still am too busy. Maybe one day, sorry. Look up Teresa Greenway, sourdough bread recipes. She has a day by day guide to making sourdough. She is very easy to follow and makes a good product. I hope this helps. Sourdough is not only the best bread but fun.
DCO Aylar önce
Wow goals. I didn’t understood at first the lately trend with sourdough bread, but learning about it now I understand why 😂
Diane Terrizzi
Diane Terrizzi 2 aylar önce
@Austin Look up in TRshow,” How to maintain a sourdough starter. “ It needs minimal care and so worth it.
Austin 2 aylar önce
Diane, not sure how the starter works, if I only bake a few times a year, how do i maintain the starters? what do you do with the starters in between baking?
Troy Malbon
Troy Malbon 11 aylar önce
Baked my first two loaves last week. I watched your video about 10 times before attempting myself and I’m very happy to say they came out perfect. Thanks for the instruction!
Charles Aol
Charles Aol Yıl önce
This was an amazing tutorial. Only difference was I used the slap and fold technique plus the stretch and fold. This baking process is a whole lot easier than others I've come across so far
Gracie Ayers
Gracie Ayers 2 yıl önce
Thank you for this video. I've been watching a few different ones and I've made a few loaves, but I've been struggling with the steps, overthinking some things, fighting with proofing time and bulk fermentation ect. This really helped simplify it for me. Thank you, thank you!
Samuel Bealer
Samuel Bealer 11 aylar önce
This is the recipe I used for my first attempt at sourdough, it turned out really good and I have another set on their first proof now. I’ve learned that any new recipe takes me a couple tries to get the feel of but I’m so excited for these next loaves :D
Jenny Smyth
Jenny Smyth 5 aylar önce
I loved the artistry of his sourdough bread making as well as showing how us unprofessionals can just use Grandma's pyrex! Brilliant!
Matchington 1
Matchington 1 3 yıl önce
Directions after you’re finished watching the video: 800g flour 460g water 10g salt 320g starter Mix and knead, don’t add much flour. Once the dough can stretch to translucent without tearing, it’s ready. Let proof for 3 hours. Then punch out the air and form into a ball, divide in half and place in a bowl layered with a tea towl and generously dust it with flour. Shape your dough into a compact ball. Place into bowl upside down and dust with flour, then cover with your tea towel. Let proof for 3 1/2 hours. Gently remove from bowl by dusting with flour and flipping upside down. Score if you want. Put into oven at a minimum of 230°C, bake for 30-35 minutes, or with Pyrex bake for 25 minutes, then remove lid and bake for an additional 25 minutes. (25+25 may result in burning your bread, try 20 minutes with the lid then remove the lid and bake an additional 10 minutes or until deep brown. A great way to tell if a bread is done is by checking the bottom and seeing how dark it is.) By the way, this is for after you’ve watched the video and you want to make the recipe. You should watch Patrick’s video first because he explains everything very clearly and much better than me and watching him make it gives you a visual idea of what to do. My comment is just a guide for remembering the steps / ingredient amounts. Happy travels :)
diane parant
diane parant 11 aylar önce
Carol Meyer
Carol Meyer Yıl önce
Thank you so much. I did watch the video, but this will help me so much.
Nclght Yıl önce
@AJ Apparently English isn't your first language. If it was, you'd understand as per Oxford English dictionary of the many definitions of "Directions," the following is found: " instructions on how to reach a destination or about how to do something." And to you, I might add, "Duh!"
debra firehammer
debra firehammer 2 yıl önce
Matchington 1 l
Jessica Yıl önce
This was such a great tutorial! I’m new to sour dough baking and this was so helpful!!
OldCanuckle Aylar önce
Really love the easy manner and clear instruction, perfect! Thanks Patrick 👌
Linda Gonzales
Linda Gonzales Yıl önce
This is the best sourdough video I’ve seen. I’ve never made sourdough bread before and I’ve been wanting too but haven’t found a recipe I felt comfortable with until now. I am going to make my first bread this week! Thank you!🤗
Ge Markus
Ge Markus Yıl önce
I have watched SO MANY sourdough bread-making videos and this is the best one. I love how he explains everything and, dare I say, dumbs it down for those of us just starting. Thank you!
Catherine Howard
Catherine Howard Yıl önce
Oh my goodness! Thank you for this video tutorial. I've just baked my first sourdough loaf and it was so delicious! Been making waffles from the discard as you suggested in the follow up vid. I normally make all our (yeast) bread, but won over by the flavour of this..
Firoz Hasan Siddiquee
Firoz Hasan Siddiquee 2 yıl önce
This guy is the type of person who knows what he's doing and genuinely helps out other to do better.
WanderinWolf 3 aylar önce
Found this masterclass back in March of 2020. Gave me the incentive to start baking my own sourdough. Started my starter back in April of 2020. Starter is now 2.5 years old and just made myself another loaf. I just wanted to come back and say thank you for this video. I use your recipe for my loafs and they always turn out great.
Vi Chau
Vi Chau 11 aylar önce
I've just made my very first sourdough bread and it turned out perfect so thank you so so much for your relaxed approach and clear explanations! ☺️
Scott Richardson
Scott Richardson Yıl önce
Just baked this bread again yesterday, so perfect. I've had my sourdough starter for about three years now.
Krystal Komoll
Krystal Komoll 11 aylar önce
@Patrick O’Hennesy I know Kat used the wrong "flour", but I just find that so cute haha
Patrick O’Hennesy
Patrick O’Hennesy 11 aylar önce
@Roblox man flour*
Roblox man
Roblox man 11 aylar önce
what flower I should use ? rye flower ?
Dia Yıl önce
It’s gotten very popular in the US in recent years. Sourdough has always been my favorite. It’s just this amazing thing because every starter makes the bread taste totally different.
DaybyDay Yıl önce
Making my very first 2 loafs today, a little nervous but very excited 😆 thank you for this video ❤️
Champannie 4 yıl önce
How could anyone not love this guy. I am 68 this year and still learning. Make my own bacon, ham, bread, hot and cold smoke salmon, almost anything I possibly can, And I learn and incredible amount from googling and TRshow Youre great to watch and listen to. Concise, clear, informative and so very down to earth And I’m not even influenced by my part Irish ancestry . Lol
John Boyd
John Boyd 2 yıl önce
Me too. 70 years old and learning bread baking. This video is excellent and the bread is great
ashley hicks
ashley hicks 4 yıl önce
You are the best shining example we need for our future generations. I love how you don't let a silly thing like age or technology get in the way of what you truly desire to learn. I really hope that I can say I have tried my hand at as many fun and off the walls things as you have when I reach your age. Your comment honestly made my day :)
EarthMan Cometh
EarthMan Cometh 4 yıl önce
AbbaZabbaBar You know, IMHO, the world in which we currently find ourselves seems to be really workable and worth it. I truly miss growing up in the 70's...the 80's not so much. :( BUT, I do NOT miss the days when I thought Statism was a good thing, that THEY went to the friggin Moon, and so much more. Nah, Truth is far more important than any Comfort of Ignorance.
Frank Chalupa
Frank Chalupa 4 yıl önce
AbbaZabbaBar You still have to sort out the bullshit from the real stuff and that can be a bit tricky
Steve Penney
Steve Penney 4 yıl önce
Great. I am also older than most, but really enjoying learning to do things from the internet and having a blast. M also mostly Irish, but in America. Learning new skills and becoming more self reliant and becoming healthier in the process. I think it is a good way to live (laugh & love).
Natalia Mnich
Natalia Mnich 4 aylar önce
i made it 2 days ago with my week old sourdough starter, this is the best bread i've ever eaten, i'm about to make another one, thank you so much ♥
Chris Cerimele
Chris Cerimele Yıl önce
Just made my first loaf ever following this video and it was freakishly good. Thank you!!
FloridaMan Val
FloridaMan Val 10 aylar önce
That was hands down the best sourdough recipe I've ever followed. My loaves came out PERFECT! THANKS!
Madam Maker
Madam Maker Yıl önce
Patrick, thank you for not over complicating it. I'm a beginner and your video was super helpful!
Andrei Iancu
Andrei Iancu Aylar önce
Amazing video! I dont know why i laughed when he took out the dough out of the form. It looks really amazing and i am thinking that if you make it at home even if it takes so many days its about the process that makes it fun. I love cooking and probably will add this to my list
Sarah Casias
Sarah Casias 3 yıl önce
It’s almost 3am and I have no intentions of making bread. I was sucked into the sourdough vortex. I would listen to this man explain just about anything.
Alejandro P. Montero
Alejandro P. Montero 11 aylar önce
@Andrés Abarca Joder tio, como me puse a reir!
Sue Collins
Sue Collins Yıl önce
Sarah - go and make the bloody bread, why don't you?
Sue Collins
Sue Collins Yıl önce
@mary chadwick I _love_ watching this video!
sandy pinto
sandy pinto 2 yıl önce
2:25am here and definitely want to try this. Because of the Covid-19 quarantine I have nothing but free time so I think I will get on my starter tomorrow : )
O! Dog
O! Dog 4 aylar önce
I'm so happy I found your video! Sourdough was a bit built up in my mind as something fairly complicated to make but following this method made it super easy to get started. My starter is happily fermenting and we've got loads of delicious homemade bread to enjoy! Keep up the good work, always love finding straight forward instruction like this!
Fox & Magpie
Fox & Magpie Aylar önce
This is fantastic, thank you so much! I've always loved baking bread, but lately, my obsession is cultivating a sourdough yeast colony over time... and making a truly fluffy loaf. It's a worthy challenge, and your expert guidance is much appreciated.
Martin McCormick
Martin McCormick 2 yıl önce
Patrick, thanks so much for this. I watched this 2 years ago and can happily report that I have made at least 2 sourdough loaves every week since. They are excellent, although I did end up putting in slightly less water to make them behave, but I find it varies with the flour and time of year. I go with 210ml water and 10ml of Olive oil. Your little tips for handling the dough have really helped. Thanks again.. you are a legend.
John M
John M 3 aylar önce
Another comment from me. For a while I stopped making sourdough, I had problems keeping the starter going. You really do need to bake at least once a week in my experience. The other thing, made another starter, according to Patrick's instructions , but using a half and half mix of rye flour and whole wheat flour. I put the jar in my yoghurt incubator and had this at 25 deg C. This worked amazingly, even the very first day, the starter had come to life and bubbled an started climbing up the jar. Since then after the starter's been in the fridge a few days, I add the correct quantities, usually 200 g flour plus 200 pls water, put in the incubator, and wishing 8 hours I have a reliable incredibly active starter to add to my bread. It's revolutionised my sourdough baking, I'll make the dough in the evening, proving overnight in the fridge, then put into bannetons in the morning and prove over the day, it usually takes six hours or a bit more. then bake in the evening. You could change the times to prove in the bannetons overnight and bake in the am if you wanted. One other thing, you can give the dough a short spray (fine misting) with water from a small sprayer to moisten the crust just before popping into the oven as well as boiling water in a container in the oven. I hope this advice helps those having problems.
Pat Pinho
Pat Pinho Yıl önce
Okay, you not only explained everything so well, you made it so much less intimidating. Oh, and love the accent! I just made four loaves in two days and each one was perfect!
Bill Reddig
Bill Reddig 4 yıl önce
Patrick thank you for helping me get my sourdough starter up and running. It’s very healthy and loves to be fed every morning. I tried your recipe this weekend after giving my sourdough starter two weeks to mature. After watching your video 50 times, my skills were sharp as a tack with the end results, two perfect loafs of bread. My wife and I skipped dinner last night and consumed one loaf of bread and killed one stick of butter. Thank you for making me look good on my side of the world.
Tooncutter 4 yıl önce
Hi Ergoberg, thanks for your suggestion. I ended up buying a book called Flour, Water, Salt, Yeast by Ken Forkish that explains indepth the chemistry behind levain breads. I had better success with that than Paul’s recipe. Just could not get it to work in California.
Ergoberg 4 yıl önce
@Tooncutter Maybe you need to knead the dough a bit more in the beginning?
Tooncutter 4 yıl önce
@Delekham 1 I think Kosher is sea salt...
Tooncutter 4 yıl önce
Hi Flatus, tried a longer first proof, five hours instead of three, definitely got more of a rise and a more pliable dough. For the second rise I left one loaf on the counter overnight, one in the fridge, both were flatter and more dense the next day, not puffy or risen looking (both rested for 8 hours approx). This time I got some oven spring, the dough base stayed on the pan, didn’t rise around the edges like the flying saucer loaves, but the bread struggled to get adequate spring. Definitely higher than previous attempts, used steam etc., but it looks like the CO2 was trapped, couldn’t get a uniform lift despite being cut across the top equally on four sides, both loaves were higher on one side than the other, Aztec temple shaped, with a dense crumb. I think I’m moving in the right direction, will keep experimenting until I nail it.
Delekham 1
Delekham 1 4 yıl önce
@Tooncutter I love his advice, I do believe that it was the salt that was "killing" your dough. If you didn't use kosher, I wonder would Sea Salt work also??
Mike Putz
Mike Putz Yıl önce
I've never seen a sourdough where you need it all right away! The way I've been doing it is by folding it on each corner and letting it rest, then again every hour for four hours. I am excited to give this a try; I wonder how different it will be than what I've made.
Raine Wang
Raine Wang Yıl önce
Very easy to understand and follow! I would love to see a bit more clarity around the starter making process. Discarding was not talked about though it was written on the screen. It took me a while to work out ( I never baked a sourdough or made the starter before ). Overall, very inspiring, I’m on my way of getting the first home made sourdough
RLS Yıl önce
I've seen other sourdough stater references which do not tell you to discard some of the starter. Not sure why some say to discard a portion daily and others don't. It's a bit confusing of an otherwise simple idea, for sure.
Erica Smalls
Erica Smalls 2 aylar önce
Thank you for sharing your artistry, I learned so much!
Elizabeth Kragas
Elizabeth Kragas 8 aylar önce
I wanted to make sourdough bread in 2020 and your video made it seem straightforward and simple. I did make my own starter which was a bit of a journey. I have now made my sourdough bread many times, and your recipe and my yeast “friends” have never let me down! Thank you so much for this video!
Katrina Dixon
Katrina Dixon 10 aylar önce
This video is all the research I did before starting my sourdough saga. I and my students are having a great time! Others keep telling me, "oh that's not what I've read," and I give them a loaf and shrug. Very little stress, lots of enthusiasm and success.
Racer Girl
Racer Girl 3 yıl önce
When my starter is mature, I smear a thin layer of my starter onto parchment paper and let it dry. I bend the paper and the dried starter comes loose, I crumble it and put it in a zip lock bag and freeze. When I’ve completely ruined my starter, I grab my backup in the freezer and feed it until incorporated. This has saved me many times.
Familie Bennink
Familie Bennink 3 yıl önce
Great tip! Thank you!
Awaiting Confirmation
Awaiting Confirmation 3 yıl önce
I read starter as sister I feel so dumb
D. Dios
D. Dios 3 yıl önce
Mi A bubbly ready fully matured and fermented Makes sense
Brett Jones
Brett Jones 3 yıl önce
Also great for when you have an extended vacation coming up and can't trust friends to feed your starter properly!
Arwa Kaouk
Arwa Kaouk 3 yıl önce
Racer Girl thank you i always ruin my starter im going to try this
Grandt Aston
Grandt Aston Yıl önce
Fair play on uploading this video! It's a real game changer and I use it every time I make a loaf as a reference guide. I use a neff steam oven which doesn't get hotter that the 230 unfortunately but very happy with the results. Thanks for the guidance
Auchioane Yıl önce
Followed the starter recipe here and failed the first time but tried again and have a super active starter. It triples in size after each feed im amazed how easy it was to do. Cant wait to cook my first loaf.
Auchioane Yıl önce
@Ak P 24 hours
Ak P
Ak P Yıl önce
Feed each 12 hours or 24 hours?
Natalie Mc
Natalie Mc Yıl önce
Day 4 of my sourdough starter...I can't wait to see the end result of my bread! I will update upon completion. Thank you for such a thorough recipe! It's very much appreciated 🙂
Aman Doktor Canim Kuzum Doktor
Aman Doktor Canim Kuzum Doktor Yıl önce
Any updates please? Does it smell too bad? Did you keep it in the fridge?
David Voth
David Voth Aylar önce
Very informative and entertaining. The best bread-baking video I have ever seen. I am in the process of starting new sourdough starter now. Thank you!
misky Loo
misky Loo 9 aylar önce
Got a starter going today! Hopefully a sourdough loaf next week!
Afrosia 2 yıl önce
I have a long, proud history of baking terrible bread no matter what. I followed this recipe and produced a genuinely bakery-quality loaf. Patrick is a hero.
kdelcastillo 2 yıl önce
Did you put it in a dish, or cast iron pot or straight in the oven on the shelf?
Lana Davis
Lana Davis Aylar önce
This video inspired me to try my own sourdough and, after a few misteps, I've got it down. My first loaf was as hard as a rock, but I've learned from my mistakes and now I have fresh bread! It's a good thing this recipe is for 2 loaves though, because we always eat one of them straight from the oven. Thank you so very much!
Ms Mars
Ms Mars Yıl önce
I'm brand new to sourdough and just made my 1st successful starter from scratch. Now for the next challenge--making a loaf of sourdough bread! There are a lot of "moving parts" to this type of bread, so, I'm sourcing out lots of tutorials and looking for techniques, tips and tricks before I take the plunge. Thank you for your point of view. I enjoyed the video and I like your personality!
S. Val
S. Val 2 yıl önce
Thank you so much for this video. It has been very helpful. I've been baking bread for a long time, but never dared make my own starter. Now I did. I just love it.
Nahiduz Zaman
Nahiduz Zaman Yıl önce
Wow! Mate, your teaching methods are so easy and simple to follow. And results are mind blowing, especially if it's your first time making bread, like me. May god bless you brother
MMM Yıl önce
Hands down, the best sourdough bread video on the internet. Thank you for sharing this.
J 5 yıl önce
Patrick....I've watched this video over and over whilst my sourdough starter has been developing. Today I gave it a go! I used half the quantities that you used just to begin with. I followed what you said but didn't think it had risen enough. I put it in the fridge over night and sat it on the work top before baking it in a Dutch oven. Wow!.....when I took the lid off I was amazed! I couldn't stop looking at it. Best bread I have made so far. Thanks for the great video and sharing your knowledge.
Kathy Nix
Kathy Nix Yıl önce
@Delekham 1 others make a kind of pancake out of their unwanted starter - topped with scallions and sesame seeds
Kathy Nix
Kathy Nix Yıl önce
@War Freddy your story is my story - what a lovely mess!
Kathy Nix
Kathy Nix Yıl önce
@Swtbbyjms with water millilitres = grams
purity15 3 yıl önce
@Swtbbyjms 1ml of water = 1g of water
Fussy Renovator
Fussy Renovator 3 yıl önce
Daniel Scott only water though.
Preacher Yıl önce
Thank you for the play by play. My first close to perfect sourdough loaf.
Dylan Patel
Dylan Patel Yıl önce
Thanks soo much for this I’ve seen other recipes that take ages but I tried this one and I actually made a decent loaf
Stefanie Eisenstadt
Stefanie Eisenstadt Yıl önce
My sourdough is currently in the oven and so far is the best looking out of all the batches I've made over 2 years! subbed some of the flour for spelt. Straight forward method unlike a few I've tried. Thanks for sharing
Stefanie Eisenstadt
Stefanie Eisenstadt Yıl önce
@Tyler Richardson it's was amazing. Still not getting the very large air pockets but far better than my last best batch.
Tyler Richardson
Tyler Richardson Yıl önce
I’m using spelt too! Doing like a 1 part to 4 parts bread flour ratio. How’d it go??
Alexia Georghiou
Alexia Georghiou 10 aylar önce
Love the simplicity. I followed the process easily and didn't have to buy expensive equipment. My first loaf of bread ever and wow ....true sourdough bread.
Metin Ak
Metin Ak Yıl önce
This video is amazing and Patrick does an excellent job at bakery. So, THAT'S EXACTLY WHAT WE ARE LOOKING FOR :D
Wilson Kwong
Wilson Kwong 2 yıl önce
I've watched this video dozens of time, and finally thought I should type it out, so I could follow it without having to watch over and over again. Sourdough Recipe 800G of Flour 460G of Water 10G of Salt (Natural Enhancer) 320G of Starter 1) Mix It All Up then Dump on Table 2) Build the Strength by Kneading (Can be done using Mixer) 3) Can use some oil on hand to check if kneading is done, so it doesn't stick on your hand 4) Let it proof for at least 3 hours 5) This size is good for 2 loafs, split into two, and shape into a shape of a ball by folding in all the edges into the center, and finally rolling it into a ball. 6) Put it into a shaping bowl / pyrex / baking bowl (apply some flour to prevent sticking) 7) Proof for 3 to 4 more hours (counter), or overnight in the fridge. 8) Surface of the dough should be puffy. Put it onto the baking tray. Score the top of the dough, for design purpose, and also prevent the sourdough's crust from stopping the bread from expanding during baking. 9) Preheat Oven to 230 Degrees Celsius and Bake for 30-35 Minutes (with a tray with some water for steaming). If in Pyrex, bake 25 minutes, remove lid, and bake another 25 minutes.
Eureka549868879 2 yıl önce
thank you
Paavo Bergmann
Paavo Bergmann 2 yıl önce
@Mon world sucré a) screenshot b) follow the link in the description, they have all their recipes written out on the homepage....
Mon world sucré
Mon world sucré 2 yıl önce
@Biteros : hi! you take out 100gr and THEN add to what remains the flour and water. Every time you discard, you do it BEFORE you feed. As when it's ready and you bake with it, you FIRST discard what you need (he says how much for how much flour), and only then refeed it. Good luck!
Mon world sucré
Mon world sucré 2 yıl önce
The thing is TRshow won't let us copy and paste...🤪🥺🥺🥺
Kindred spirit
Kindred spirit 2 yıl önce
thank-you . i needed that .solid. peace and good baking to all
Michèle Jubinville
Michèle Jubinville Yıl önce
Thank you for sharing your passion. I just cooked my surdough bead in a oblong basket. It looks wonderful. The more I do bread, the more confident I become. Not to mention how to care for our surdough, it is like my babies lately. ☺️
Rebekah van der Walt
Rebekah van der Walt Yıl önce
I have watched so many videos on making sourdough at home and none of them came out properly, until I tried this one! The pyrex dish was a winner for me, as well as the kneading, I didn't understand how other recipes never included this stage! Thanks so much for an excellent video!
Kay Rico
Kay Rico 2 yıl önce
I love how you covered every detail. I'm ready to begin baking.
Diane Mccarthy
Diane Mccarthy 2 aylar önce
You're a great teacher. I actually watched your entire video without fast forwarding and was shocked when I realized it was 16 minutes long. I never watch a YT video w/out fast forwarding.
T Glenn
T Glenn 2 yıl önce
I tried your recipe, and wow. The bread turned out very nice. It's the first time I've had success trying to bake a higher hydration dough that proofed overnight. Thanks for the amazing recipe. :)
Glass Half Full
Glass Half Full 3 yıl önce
This man could talk nonstop for 100 years and I wouldn't want to interrupt him. What a soothing voice!
Glass Half Full
Glass Half Full Yıl önce
@Ken Moore 😂🤣😂
Ken Moore
Ken Moore Yıl önce
You do not want to interrupt. Well I have not spoken to my wife for 6 months, because I do not want to interrupt her either.
Glass Half Full
Glass Half Full Yıl önce
@Sue Collins It certainly is.
Sue Collins
Sue Collins Yıl önce
Lovely voice, isn't it?
Nicole Lin
Nicole Lin 2 yıl önce
He's so sweet and charming! I guess that's why I chose this recipe to follow for my first attempt. 🙈
catherine martina
catherine martina 11 aylar önce
Patrick, I love watching you bake. everything is so methodical. I would like to know the actual measurements needed for 6 loaves of bread. So I can make a batch for a week. Here in Newfoundland there was a time when our mothers made bread for the week. It's unfortunate, but this stopped happening in the late 70's. Can you provide this for me SVP
HakWilliams 7 aylar önce
This is truly a master class in 16 minutes! This deserves an award.
HakWilliams 7 aylar önce
@stephen bradley could be many things. Probably knead it a little longer to further activate the gluten. Bread flour should be used, not All purpose. If using all purpose flour reduce the water by a couple tablespoons.
stephen bradley
stephen bradley 7 aylar önce
i just tried this and followed the instructions, and my dough was still sticky, what would you think the issue is.
Catherine Howard
Catherine Howard Yıl önce
Thank you so much for teaching me how to make sourdough bread. It's working well every time now and I'm learning how to care for Esmeralda starter so I don't have to discard! Now to start playing with different types of flour...
Craig Knighton
Craig Knighton 11 aylar önce
Hey Patrick - a great video - thanks so much! Like many of the other commenters here, lots of us have tried and failed after tuning in to any one of the multitude of "no knead sourdough" videos on TRshow. Personally speaking, I've been trying to improve my technique for the past 3 months and was close to giving up. Your video has reignited the bread baking in our house because there definitely is a "need to knead" for the bread to work. I'm also impressed by the generous ratio of starter that you use - most others recommend between 10% - 20% but yours is a bold and brassy 40%. It works so well and I will be recommending your tutorial to all my foodie friends. Have a great one!
Man Man
Man Man 10 gün önce
@patrickryan I tried your recipe and had some concerns along the way. I thought I may have over kneaded the dough and I didn’t get much rise during bulk fermentation. I moved forward and the results were SPECTACULAR!!!! Thank you Master Chef!!!
Chantal Massicotte
Chantal Massicotte 4 yıl önce
Best sourdough video on TRshow. Love Patrick's attitude towards bread. He's easy to listen to and it shows he has a passion for bread making. He is also adorable!
Louise Lee
Louise Lee Yıl önce
Thank you, Patrick. I hadn't been double proofing my bread. I slap and fold every hour during the day, maybe 5 times, proof on the bench and then cook in the morning. Some of my bread was fine, others had air holes but a little dense. When I proofed in the basket this morning there were air bubbles on the top of the dough!
R- Alostaz
R- Alostaz 8 aylar önce
I was doing my daily 30 minutes walk and this was the most entaertaining and most informational video ever seen on sourdough.... gonna start my starter yeast tomorrow and make my own sourdough. Thanks alot
Life Note
Life Note 2 yıl önce
Man you are great at explaining this, you answer just enough to give us the idea of why we are doing these things, but you also don't overload us with info.
jacob decosta
jacob decosta Yıl önce
Hands down--the best bread video on the internet. Most videos leave out little secrets, which this guy dosen't.
maria venezia
maria venezia 5 aylar önce
Thank you, thank you, thank you. I followed your easy instructions and I believe I’ve made my best loaves ever!
Mindy 3 yıl önce
I started my starter 9 days ago and last night I started to make the bread. This morning I got up and preheated my oven and made my first loaf. I have dreamed of making this for years and this is the first time I felt like giving it a try. Thank you for explaining everything so well and making it look like I could do this! The needing took forever and the dough was very sticky but I used the window pane test and followed the instructions. It worked great!
Chad Gold
Chad Gold 3 yıl önce
what flour did you use for the starter?
Julia Bryant
Julia Bryant 10 aylar önce
This is the most useful and helpful Tutorial I’ve watched so far!!
SL 4 aylar önce
This is one of the BEST bread tutorials I have watched!
Corné Purcell
Corné Purcell 2 yıl önce
This recipe and method is spot on. Every bread comes out a dream. I tried the stretch and gold and it made bread, but nothing like these guys. I proof mine overnight in the fridge. Comes out great!
Jac Taylor
Jac Taylor 10 aylar önce
💯 The Best SourDough Demonstration … I’ve made 4 perfect 🥖 🥖 🥖 🥖 and my starter Doughlores is bubbling away 🙌🏻❤️
Anjani Bellamy
Anjani Bellamy Yıl önce
I love these bread episodes. I’ve been making sourdough for about a year, and my bread rises, but it’s always dense - I think because I add too much flour when I knead it. I really want the blistered crust and nice varied bubbles inside. I followed the proportions (I think), the time between feeding my starter, 10 hours. I used 512 g einkorn flour, 205 g starter, 338 g water, 10 g salt, but no matter how much I tried, I couldn’t get it to stop being a sticky, gloopy mess. I even left it to proof for 3 hours and came back, but no dice. The only thing I can think of is that I used processed einkorn flour. Anyone have any ideas? I use the einkorn because regular white flour gives me issues. And it tastes better, so not interested in switching flours. Thanks!
Good&True&Beautiful Yıl önce
Are you in Ireland?? Where did you get the einkorn flour?? I’m finding it so difficult to get here.
chicken run
chicken run 5 yıl önce
Nice video, very well explained. I am an professional baker and i bake all my sourdough breads with a starter (15 years old) made from apple-water. Raisin-water works also very good. Slice an apple and put together with 1 liter of water in an open jar en place it somewhere in the kitchen or outside. The apple's color goes brown, but that's okay. After 1 week, discard the apple en use this water to make your sourdough starter. Cast iron Dutch Ovens are great baking vessels by the way. Greetings from The Netherlands
GT.HOMEPC 4 yıl önce
@chicken run Love it. Comes back to questforsourdough. ! :)
GT.HOMEPC 4 yıl önce
@chicken run I thought I read somewhere that honey inhibited activity. Certainly could be wrong. I have an apple yeast water and a raisin yeast water really about ready- can I just use that to add to my regular starter, to begin switching it over? So far, for 3 years now, just flour and water. Or, do I need to build a starter from the apple or raisin yeast water? Thanks, trying to kick up action in my starters, as I took about a 16 mo. unexpected 'hiatus'. Kept my starters living, but not strong.
TheKlickitat 4 yıl önce
There is a nutrient in the skins of plums, grapes (raisins), apple and such that feeds yeast. The best fruits are the ones that have yeast growing on the skin and we would generally recognize it as a white powder on the skin of a fruit. Commercial yeast nutrients can also be purchased at any brew supply outfit and can be added to a starter for a couple dollars if you want to boost the yeast cell count. The advantage of commercial nutrients is convenience and no off flavors. Using a nutrient in this form generally gives the bread a nuttier grain flavor and less sour. The same thing can be achieved by having a thick starter. I personally like super thin starters that are super sour.
Jo Dumergue
Jo Dumergue 4 yıl önce
I made my first starter using rye flour, grated apple & water. It's going well now....but it is only a few weeks old. I will give Patrick's white sourdough recipe a go tomorrow....
Erin Flores
Erin Flores 4 yıl önce
Does it give the bread a sweeter taste??
Ana Serrazina
Ana Serrazina Yıl önce
I've been feeding mine since the beginning of 2020, my original one I lost for lack of appropriate feeding. So satisfying to produce something so basic and good for our family and friends.
Leah Quema
Leah Quema Yıl önce
Thank you for sharing on how to make the starter and making the sour dough bread. You're an inspiration!
ginadariel Yıl önce
Wow. Thank you. I've tried with sourdough a few times but didn't really like the results. But this is the one. Made up my starter (Hank) a week ago and did an overnight rise, following your instructions. Possibly the best bread I've ever had! The texture is perfect too. Made it with half strong white/half spelt and used my stand mixer until I got the 'windowpane' effect so it was really easy. Hank is taking a little chill out in the fridge 'till next time.
J Yıl önce
I just made my very first sourdough following this and it's so good! Very tasty, nice texture inside, good crust. Thank you so much for this lesson! I used 220 g white bread flour and 180 whole grain - everything else was just halved. I forgot to put oil on my hands and the dough pretty much fused to me and I did need some extra flour to get it off. One question: do you know what reasons there are for a long kneading time untill the windowpane effect happens? (About 20 minutes after I managed to get the lumps off my hands.) My technique might be the issue, but I think I did what was shown. Could it also be flour related? Or something else? Thanks!
Syl C
Syl C 2 yıl önce
Love your videos. I was wondering if you had a recipe for 100% whole wheat flour sourdough.
globalman 2 yıl önce
I love sourdough, I love Ireland and I love Patrick. He makes everything seem easy and explains so clearly that his teaching also has a very calming effect. Thank you.
Lisa Murphy
Lisa Murphy Yıl önce
Wow! You make it look SO easy! NOT EASY. I’ve been baking sourdough at home now over a year. I’ve had incredible successes and incredible blowouts! All part of the excitement of learning bread making I guess. I think your method and video were tremendous. Thank you!
Jessica Rosales
Jessica Rosales 2 aylar önce
Thank you Ryan for your video on making sourdough bread. I love to baked and wanted to try making bread and I love it. At first I tried to master sourdough bread and failed miserably. And gave up. So I tackled it again and finally succeeded. I just want to say thank you. You inspired me watching your video again. It took me a few tries and I got it. I mastered it for my Environment in southern California. Thank you once again!😇
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