The correct amount of bread flour is 593 grams, not 539 grams. Whoops!

Pro tip: When using the rice flour on banneton cloths, pull the cloth taught across the top, then you can put an nice even layer of flour on the top, and when you drop in the dough the cloth will fall down into the banneton.

B-Roll: Totally cracked me up. I love it when Joshua Weissman uses that line. You have really improved this process by adding all the ingredients at the start and getting right into cycles of rest / stretch and fold until ready to bake. I like the tests shown. You might have added a poke test if you actually use it yourself. I usually forget and if the bread has risen enough it turns out just fine when baked. If the proofing vessel doesn't have straight sides, I like using the tiny glass jar with straight sides to proof a tiny amount of dough while the bulk proofs in the proofing vessel. When the tiny amount rises the required amount, the dough in the large vessel is also ready ... all things being equal. Super video clip. Thanks.

This is like an encyclopedia entry, I am coming back for info and details regularly 👍🏼😀 Thanks for your constant effort, wonderful videos and great humor.

You are one of my 2 KZfaq sourdough gurus (Bake with Jack is my other). Thank you for your hard work and great information - you've definitely helped me improve my bread. I really appreciate your updated master recipe.

I learn all the time from Sune, and a few others on KZfaq. All are great. Have bought way more cooking Items I never thought I needed but all make the bread so much better. And a new use for my 60 year old dutch oven.

17:27 is that a Joshua Weismann reference? LOL TY for the video, Sune!

Nice Weissman reference in the end :)

Sune - this IS your Master video! I like the way have refined the steps and kept it simple. I’ve been away from bread for a couple months... this looks like the prefect recipe to restart with. THANKS! 🤩🤗👍

I listen to your channel while at work, it plays in the background. Now my family is wondering where I learned to cook so good. Especially my breads. I love your channel.

Thank you Sune. You’ve been my teacher since Day 1 of my sourdough journey. I’m very grateful to have found you on KZfaq. 🙏🏻

This ride has been amazing and I've been improving my bread making along with you the whole way!

Awesome video! (and awesome T-shirt!) - Joey from Tested

Hello Sune, thank you very much for all your great videos and recipes. After 2 years of baking sourdough bread, trying plenty of recipes and getting mostly UFOs I have found your channel and having followed your method I was finally able to make really awesome fluffy loafs! Thanks a lot for all your work and time you devote to this topic and for sharing your experience! 👍

Sune, thank you so much for this. I'll tell you, for years I have struggled to get a decent ear on a loaf. Well, I made your recipe twice this past week. The first time, I recognized my mistake. I had over extended the bulk ferment. It wasn't over proofed but it was too high and I got some oven spring but not like I did tonight. So, I started yesterday but not early as I should have. I pulled one loaf out of the oven and it had a beautiful ear on it. The second loaf is in the oven as I compose this. Just fyi. One tip I got from a master baker a few years ago is this. When you are done baking, shut the oven off and leave the door to the oven ajar. Let the bread remain in the oven for 20 minutes. The hot air mixed with the cool air will result in a beautiful crust. One other tip that I learned is to add diastatic malt powder (1 tsp) to the mix. It adds a beautiful, caramel color to the finished bread. Now, thanks to you, I'm ready to go back and brave making some of Ken Forkish's recipes from his flour, water, salt book.

After all the experiments, you give a really simple method and im amazed

I am so thankful for your videos, Sune! When I started out on the sourdough journey because it's my daughter's favorite bread, your easy to follow instructions got me through a number of "successful" (read edible not pretty) loaves, but then we retired and moved to a new state. I am in our new house, and began a new active, frisky starter!! I am going to start baking tomorrow. I watch a few other channels (Jack, Joshua, Bread Code), but yours is always the one I return to for straight, clear information and, not least, the great music that accompanies your vids. Again, thank you dear soul, for your generosity. You have a loyal fan right here!

Sune you are a star!! My bread was a complete success and devoured as soon as it had cooled. Thank you for all your experiments and encouragement. I have since made it again and baked one in the oven and one on hot coals. The oven one was perfect and the texture of the one baked over hot coals in a dutch oven

Excellent recipe. Very versatile. I made it with just bleached flour since my kids wanted white bread. Turned out beautiful. Thank you ❤️

Hi Sune I've been making bread for 6 month now, and it's always a pleasure. I've learned a lot from your experiments, and now, I'm baking my own way, part from your experiments, part from others. But in the end, it works well. Thanks a lot ;)

I can vouch for this recipe. I followed it to the letter, apart from using 80% hydration as my flour can take it, and it was the most beautiful crispy dark crust with the softest, airiest crumb you could wish for - thank you Sune. I'd post a photo if I could :-)

I save the water left over from boiling water for tea in a special pitcher. This is the water I use for bread making and it saves me buying bottled water and saves on the single use plastic. I’ve been watching you for some time now and still really appreciate this start to finish recipe :)

Hey Sune. Thanks for this improved recipe. I feel the addition of whole grain really plays a role in the structure of the boule and helps it hold itself together. I was thinking, could you possibly make a video about your mistakes/failures baking bread? Don't know if you caught any on tape but that'd be an interesting and relatable video to watch!

I live in a tiny house, so I don't have a conventional oven. After a lot experimenting with a Foodi XL air oven (think toaster oven), I baked the bread at 450° (the top temp). On the bottom rack, I place a roasting pan with preheated water, since a Dutch oven will not fit in my "oven".Works well. Where there is a will, there's a way!

Thanks, Sune, for a recipe that worked a treat first crack out of the box! Without proofing baskets I tried oiling a stainless steel bowl with ghee ( a little goes a long way) and dusting with flour. A ten to twenty second dip in hot water and the cold bowl releases quickly onto the peel and off you go! Thanks again for the help for us inexperienced bakers

Hello, I'm from Goodyear, AZ. I've been making sourdough bread for a few months now. I shattered both wrists in a fall 3 years ago. With titanium in both wrists, it is hard and painful to do some things; stretch and folds are very painful. Thank you for this stand mixer recipe!

Thanks sooo much. Have tried 7 times and finally i came across your videos and it turned out perfectly

I’ve used your recipe twice now and both times, the bread turned out fantastic! I like mixing up the bread dough one day, placing it in the refrigerator, and then baking it the following morning. I shared it with my family and they all love it. Thank you so much for this recipe!

After a bajillion different recipes and buttloads of different fancy flours I'm now happy to say I've finally managed to make actual good sourdough bread, all thanks to you. My absolute dumbass always forgets something, and this recipe is perfect for my gold fish memory; mix, stretch and fold, shape, ferment, bake, done. Good job, Sune!

I don’t have Instagram. But all my sourdough from this recipe comes out perfect everytime. I don’t even refer to your video anymore 😂. We did the cheddar jalapeño & the pancakes & the pizza dough. So easy to mix everything at the beginning. Thx 🙏 Sune. My family and friends are in your debt lol 😂

Thank you for all your videos and experimenting. You've simplified my sourdough to the point where it's become a real joy to make a loaf and I look for excuses to make them. I still haven't gotten a scale. It's taken time, but I've become pretty consistent just by eyeing it. I know roughly how much flour I want in the bowl (usually somewhere in the neighborhood of 50% whole wheat, 20% rye and 30% all purpose white or bread flour, if I can find it) for a loaf, I know roughly how much salt in my hand and I know what I want it to feel like when I'm done adding water. It took a few bad loaves to get it figured out, but it's been a great learning experience and I feel like doing it by feel makes it easier for me to switch up flours (I frequently change my flour mixes up to suit my mood) and be able to adjust my hydration and still come out where I want. The exact hydration doesn't seem to have a huge impact, so as long as you're in the neighborhood, it seems to come out just fine. One of my biggest problems used to be forgetting to add salt after the autolyse. Your video showing that it could be added before autolyse made it much easier for me to remember, for whatever reason, and I haven't forgotten salt yet. I think I may have learned autolyse from you as well. Anyway, thanks for making sourdough baking so much easier and more fun for the rest of us!

I'm so glad you made a new recipe utilizing everything you've learned. I've been waiting for this video!

I’ve been practicing with sourdough only a month or so. When I found this recipe my wife said, “stop playing, it’s not going to be better than this!”

For those wondering, you CAN replace the starter with yeast by adjusting the baker's percentages (0.1-0.2% Instant Yeast is a good starting point), however, I would still recommend using a preferment like biga or poolish for flavor development. It'll change the flavor and aroma to a sweeter, almost floral or fruity note, whereas sourdough starter adds much more complexity. Happy baking!

Thank you for doing this, Sune. I've been using an old printout of your "Beginners" recipe, and marking it up every time you do another experiment. It's nice to have it all in one place now. I tried adding 70g of gouda and 70g of dried figs at the first stretch and fold. It's retarding now and will bake tomorrow. I've learned so much from you!

Thank you for posting all these wonderful videos. I'm still struggling a bit to consistently get an good ear on my loaves, but now that I finally discovered the best way to get steam into my oven, I think it will be better. I'll share my baking set up as I know everyone has different challenges. I place a baking steel on the bottom rack and 6 quarry tiles on the top rack just under the heating element. This creates a surface for the steam to bounce off of. I heat my oven to 475 for about 45 min. After I place the loaves into the oven, I use a simple garden sprayer with a brass wand, filled with hot water. I stick the wand through the side of the oven door and close the door. The wand is curved so I point it away from the glass and spray about four or five 5 second bursts. The wand is small in diameter and allows the door to close pretty snugly so you don't lose any heat. No risk of steam burns from pouring water into a hot pan. Thank you again for all the wonderful bread videos. They are truly addictive! Hope you are staying well!

This is actually a great, easy to do recipe. Been trying to master a simple way to do this during lockdown and seems a lot of youtubers go OTT with steps that dont make much difference. I've had the best results with this one!

This has to be the definitive sourdough video. Your work here is complete.

Used the new recipe, prepped yesterday, refrigerated overnight, baked today. The recipe is simpler than the one I usually use (with a poolish). I did 80% white, 20% whole wheat. Oven spring was better, though not as high as Sune, crumb was moist with big enough bubbles, taste was also great, crust (25 min cover on) was pleasingly dark. Overall, a great recipe that worked for me on the first try. Retarding overnight really makes a big difference. One big benefit is that I can more easily bake on my schedule, which is more convenient. Next week I think I'll up the hydration to 73%, which is what I used before. Thanks Sune for all the hard work.

Great!!! I’ll try that method… Was following Josh Weisman’s video for my bread. The B-Roll made me smile…

I started my SD experience in spring and, following your technique here, I have just made my most successful bread. Thanks for taking the time to produce this video, it was very helpful.

Dear Sune, I just want to thank you. You've teached me how to improve my bread making skills and how to corectly deal with proportions. Thanks to you my bread is better every time and my oven spring is beautiful! Greetings from Poland.

Love the tested shirt! You're bread experiments have really helped my baking also :)

Hi, are you publishing a book with all your videos information and recipes? I hope you do. I enjoy how clearly you convey the information and not rushed. Take care and thank you. 🙂

Hi Sune, Thank you for your videos and master recipe! They have helped me finally (after three months of good tasting but flat bread!) get the results I was hoping for. Very grateful for being able to watch and benefit from your experience and expertise!

I recently just started baking sourdough and this recipe is THE best out of all I've tried in the internet. I even remember the weights by heart now lol. I'm slowly adding the hydration level everytime I bake too :) thank you so much for this!!

I used your excellent recipe to practice my scoring (based on your scoring video) and to make a kalamata olive loaf. Sheer pleasure -- and your tips help immensely. Keep these videos coming.

Dear Sune You are a wonderful teacher. I have followed several of your recipes with great success. Thank you for your attention to detail It makes a big difference A grateful student of your perfect craft

This is super helpful. I've been proofing the dough after the fridge ferment, and it's taken *hours* since the dough is so cold. This would be much faster since everything is at room temperature before you begin proofing.

Geez, most of these comments and replies are from 2 years ago! I'm hunting through your videos and actually, all over the internet for how to get rid of my gummy interior crumb. For what I'm doing, or not doing. I about hate my bread, but detest store bread! And I love my bread, lol- if you understand that one. I'm 71, and kinda tired. Someone knows the answer to this! I'd give next to anything to find it. Love your videos- and this mix it all formula. You're a great baker, and I'm sure your videos have helped thousands!

So hyped for this video! Thanks for doing this, Sune!

I have struggled with Sourdough Bread in the past. I just took a Perfect loaf out of the oven. Your method works perfectly for me. Thank you.

Excellent. This really helped me with producing great and consistent results. I moved to 80% whole wheat 20% flour, 77% hydration (slowly moving up each time). Can't believe how little effort it is once you nailed it.. There is only one down side: if you run out because of visitors, it takes 2 days before I have fresh bread. The tip to just leave a bit of starter on the counter so you don't have wake up something out of the fridge helps to reduce the time needed to come to great results.

Just pulled two loaves out of the oven. Fantastic spring. This is my new go-to formula. Thanks Sune!

I'm glad to see this remade, because after following you for a bit i've really improved in my ability to just make bread. Since you're tests just made it clear that bread making is not a complicated process. hell when i make pizza dough and other simple breads now i just eyeball amounts and go off feel, because even if things aren't precise. i've learned good bread is easy, so why stress over it.

Hi Sune from Canada. Really wanted to thank you for all your hard work. Doesn’t matter what I’ve thought about, you are always one step ahead. Right now I am making your seeded sourdough; bread flour, rye and spelt. Also using poppy, sesame and hemp seeds, just because I happened to have them on hand. Stay well over there. 🙋‍♀️🇨🇦🎼🎼

This is AWESOME! I've been making sourdough using the levain and autolyse method but this cuts out so much of the waiting time - I am excited to be able to put a dough together early in the day and have it ready to eat in the evening. Thank you for another great video tutorial as well as the written version!

Best easiest video yet Sune. I love the "no fuss, all in together" method.

I'm never disappointed whenever I tried your recipes.

I have just tried this recipe with my rye starter with great success! Only modified the rye and wheat amounts to stick to the ratios from the recipe. In my eyes a bit easier to live with the starter while still getting a perfect result! Thanks for the easy recipe, big improvement over my previous recipe.

woundeful! i had great resutls with the recipe - on the website I adjusted the size to make the bread bigger - very cool

Nice to see you not making a knot to the plastic bags so it can be reused! I heard also a rumor you are not using plastic bags at all anymore and believe I will get to those new videos soon. I still use the plastic bag so I am keen to see the alternative. Thank you for your videos, smooth presentation and awesome content in general!

I prefer the 70% hydration. Less holes and meatier. Thank you for all your lessons. They are great tools of knowledge.

Made this today. Used Central Milling ABC for the bread flour and fresh milled hard white wheat for the rye. Same hydration. 15 hour nap at 38 degrees. Ambient temp around 80. Worked perfectly.

Thanks, Sune! Your recipes and techniques has upped my bread-baking game to new levels. I began baking bread many years ago, following a very dated recipe in The New York Times Cookbook. The loaves were simply awful--dense, heavy, flat, pale--better suited for doorstops and paperweights than food. Then a few years ago a friend introduced me to Tartine bread and Chad's recipes. Instantly my bread baking skills skyrocketed. But the results were very inconsistent. Now, after watching your videos--like this one--my sourdough loaves have reached entirely new heights of perfection and consistency. Great flavor, great oven spring, great color and texture. Just ideal sourdough loaves thanks to your methods. The results are so good, in fact, that I now have the confidence to bake them as holiday gifts. Even better, my friends and family now regularly request my homemade sourdough.

Impressive! I have learned a lot with you. Tks very much. And Joshua will be proud for the reference. You guys rock!

Thanks for the videos! Just started baking during covid quarantine and followed this to make my first sourdough bread. Came out near perfect!

Oooh Sune ... feed starter 8-12 hr before BAKING or 8-12hrs before MIXING ? We appreciate the many pearls wisdom spoken as well as IN the written recipe. We love ya from the USA. My grandparents name was Drastrup.

Thanks Sune ... this is my first attempt at any sourdough anything using my 25 day virgin starter ..... I just mixed the ingredients and waiting 60 min now :)

I was going to pull my starter out of the fridge to feed it and put it back...I may now have other plans...think I will make bread on Monday!

Thank you so much, I tried several recipe and failed, this one successfully. This recipe is not complicated and give a good technique, one thing I just change the amount of starter, im using 15 % due to my room temperature 80 Fahrenheit.

Yay, been waiting for this! Thanks so much for all the work you put into finding the simplest way to make artisan sourdough.

Thank you so much for this updated video, as well as all the others. I have learned/am learning a lot from you!

Hi Sune - many thanks for consolidating your expertise gained from over time and experiments into one comprehensive video! Your SD tangzhong recipe is already on permanent rotation at my house. I expect this master recipe will be too!

Thank you Sune! I learned so much from your Videos... Big fan

for my 4th batch of dough my bread following this guide came out almost perfect, forgot to turn down the oven and a little scortched bottom, but otherwise was perfect. Thank you.

Awesome. These just keep getting better and more polished each time.

I have to say I really appreciate your videos!

Congratulations on a wonderful looking loaf. You inspired me to try your method. I wanted to keep things similar to what I have been doing so that the technique was the only variable. The changes were I use 78% hydration instead of your 67% and did a 3 hour autolyse as I feed my starter in the morning so why not do an autolyse while I wait for the starter to rise. Starter rose 3x by volume and I added it to the mixed flour, water, and salt. I made a single loaf of 500 grams flour (80% Bread, 20% whole wheat). 20% starter, 2% salt. I did three stretch and folds, did a window pane test, and marked my new 4 quart round container (bought specifically for this) at the average height of the dough and let it rise 25% by height. I did exactly 14 pushes with the bench scraper during shaping just as you did. I formed a round loaf and only used a single shaping as you said the pre shaping was not necessary with a single loaf. The result was the flattest, least rise, loaf I have made in my 4 years of baking with the exception of the first loaf, which I put in the trash. I am very disappointed and do not know what I did wrong. My best results have been with the Full Proof Baking method but I was looking for something with fewer and less complex steps. Here is the loaf. photos.app.goo.gl/4P5ePdBX1BvDWkgc6 Here is one I baked a few weeks ago with the same recipe but different process. photos.app.goo.gl/1YsiAvdqkUxtDa6k6 Interestingly, both of these loaves were prepared using a proofing oven at 80 degrees and both had the same time from start to finish, which was a coincidence as one was by time and yours was by proofing height. Only the steps between were different. Total time was 8 hours of which 3 were the autolyes before the starter was added.

I just baked off two loaves from this recipe, after using the old one for about a year. They are TERRIFIC, a major improvement over the earlier approach! This is easier, more convenient, and produces a better result. I increased the recipe just little to increase the size of the two loaves (I scaled it up to 1,940 g total dough weight). My family prefers our bread from a loaf pan, so I modified the baking directions just a bit. I divide the dough, shape it into loaves, and drop each loaf into a greased and floured 900g pullman loaf pan (higher straighter sides). I flour each loaf, then put the pan and loaf into a foodsafe plastic bag and retard it overnight in the bottom of our fridge. The next morning, I flour the loaves again, score them end-to-end, and pop them into a 500 deg F oven with a roasting pan and 3 cups of boiling water on the the bottom of the oven. After 20 minutes at 500 deg, I remove the roasting pan and reduce the oven to 450 deg f. After another 20 minutes, I pull each loaf out of its pan and put it back into the 450 deg oven for another 10 minutes to crisp the sides and bottom. The result? Sourdough Nirvana, my best yet. Congratulations on the new master recipe. The new approach to starter prep is a MAJOR win. The whole process was stress-free, easy, fun, and produced a delicious result.

thanks sune for giving the baskets measurements, the only one.

WOW... just wow! Outta this world. Thanks.

I like the simplified recipe, similar to Bake With Jack’s approach!

@Foodgeek thanks for all your videos! I learned to bake bread based on them! Now I bake regularly for my kid and kids in the kindergarden, they love sourdough bread! I started experimenting with adding different flours, and I found that adding a little bit of Semolino flour makes the bread taste very good - so good you can't stop eating it! 480g regular flour, 154g wholegrain, 200g semolino - try it.

JUST started watching your channel and I like you already!

Made this recipe yesterday and it turned out absolutely perfect. Thank you for the updated recipe and the Bread Calculator which I used to up the quantity.

Amazing video. Thank you. Might I suggest at the beginning of the video when you make the list with what's necessary put a picture with each item so people know visually what you're talking about. Some inexperienced people watching might not know the things by name.

Excellent top notch video as usual Sune. Great technique, explained in an easy to understand way. Love how you talk about the fermentation process, marking the container and very convincing result. Could you share the brand of the flour one more time please? I love how it looks. Njom njom njom.

Hello, my name is Tony and I'm a gadget addict. Anova has come out with their Precision Oven, a combi-oven. Counter top, convection, steam injection, sous vide mode, controllable through it's temperature probe. Temperature range 77-482F, 25-250C, low enough for controlled fermentation since we keep the house at under 70F. I bought an Anova sous vide gadget years ago and have been bragging to everyone how fantastic the food that it produces comes out. My kitchen oven is old, has large temperature swings, the broiler mode doesn't work, and has a custom cabinet that would be hard to find something that'll fit. I can't stop myself, I have to pre-order it...

Hello, thank you so much for the videos you post! You do such a great job explaining and I really enjoy learning the things you teach!

Oh wow so that's how you do it. Very interesting. I don't like store bought bread so I don't eat bread hardly at all. This sure was all the info I needed to make my own much better one. They looked so good too ! Well done. Thank you 👍👍

I like how with your right hand you count to 3 the British way then with the left hand you betray yourself and count the Germanic way :-) great videos.

Turned out great for me, despite accidentally flipping the last few steps (I left it in the fridge overnight prior to shaping it, and just gave it some time after the two shapings/rests. Led to a great rise and perhaps some of my best ears so far. I added more salt than the recipe and I will add even more next time! One thing I've changed with this recipe is discarding most of my starter before feeding it, and it has led to quicker rise, but a MARKED decrease in flavor. Think I will keep all the fridge fermentation byproducts in the starter going forward.

I'm giving sourdough another try. I am death to starters, but I know I also want to continue to mature just like a good starter. Responsibility is key

Congrats for the recipe!

Hey, new guy here. I've been binge watching your videos since I kept seeing them in my feed lately. Thank you so much for all the videos as they are super informative and helpful. What type of engineer are you (assuming something in IT)? Curious as you mentioned it in one do the videos.

Plus one for that Josh Weisman B-Roll

I also included a slap and fold because my flour had low protein and it was by far my best bread. Thank you!

Thanks for the video Sune! Question however: I thought in your test video you found coil folding to be most effective to create a good rise? What made you go back to stretch and fold after all?

This video is just fantastic!