Get the recipe: nyti.ms/2SMS5eC

What I enjoy about her videos is she explains the WHY. I like to know the why behind each step.

The recipe: 700 grams white bread flour 200 grams whole wheat flour 100 grams rye flour 750 grams water 200 grams starter 20 grams fine sea salt 1. Combine flours and blend 2. Add 750g lukewarm water and combine with bench scraper 3. Autolyse for 1hr 4. Add 200g starter and combine using lobster claw pinching hand method 5. Add 20g fine sea salt and pour a small amount of warm water over it. Combine 6. Cover with a damp towel and let sit for 10 minutes 7. Mix by folding for 10 minutes or until you can form a gluten window 8. Begin bulk ferment: cover with damp towel and let sit for 1hr 9. Every hour, fold gently. Continue for 4-7 hours or until dough doubles in size and appears whipped 10. Dust surface with flour and allow the dough to pour itself out from the bowl 11. Use bench scraper to cleanly and decisively separate into two loaves 12. Fold each side like an envelope and use bench scraper to flip each loaf over in one decisive motion 13. Cover the two loaves with a damp towel and let rest for 10 minutes 14. Flip each loaf over and gently tug outwards, being sure to retain bubbles 15. Gently fold the sides in, pinching at the seam if necessary. Then roll up like a jellyroll (or overstuffed burrito) 16. Transfer to proofing baskets, seam side up, with bench scraper 17. Cover with plastic and transfer to the refrigerator 18. Cold proof anywhere from 8-48 hours 19. When ready to bake, set oven to 500f 20. Place dutch oven in the oven without the lid 21. Once the oven has preheated, remove loaf from refrigerator 22. Flip the loaf onto parchment paper, seam side down 23. Dust loaf with a fine layer of flour (preferably rice flour) 24. Score the loaf at a 30 degree angle 25. Transfer loaf to dutch oven and top with lid 26. Bake for 20 minutes 27. After 20 minutes, lower the oven to 450 and remove the lid 28. Bake for another 30-40 minutes, or until desired color is achieved

the fact that it floated first time... she really is in a better place than BA and the dough knows it

the content that claire has been putting out since leaving bon appetit has been so amazing and wholesome and just a joy to watch. its crazy how different it was from those last few bon appetit videos where it kinda felt like she was frustrated under them u know???

I can't tell you how grateful I am to have Claire starring in her own series on the NYT Cooking channel. This means we get Claire twice a week now. 😭#blessed

Flash back to Brad and Claire struggling with the float test in sour dough donuts haha

They should juts sell the recordings of Claire cooking. Nothing chills me out like her cooking and explaining

I like the editing style, the fact that there is no music is much more relaxing for some reasons because you don't feel overwhelmed

Claire: Bread making is meditative, truly Me: Watching Claire making bread is meditative, truly

CLAIRE IS STAYING BOOKED AND BUSY!! PERIOD GIRL

Listening to Claire explain her first sourdough, I had flashbacks to my first sourdough, over a year ago, when I started doing sourdough and mine looked like a flat pancake. I love how Claire literally explains the struggle of sourdough. 😂

I just wanted to say that I've been making bread for a couple of months, following exactly these instructions. From the first try it was a complete success. And I am Polish, we are raised on a good bread. I love baking this and I love giving it away as my gift of love.

Claire and NYT are so productive, two videos in a week!!!

a video on how to make starter from scratch would be a god send

something i do with my starter every time i feed it but don't make bread is pour a good amount in a pan and heat it up. i put everything but the bagel seasoning on top and add some butter once both sides are done! it's really delicious

She’s officially transformed into the baking fairy godmother with her dusting wand I love it

Making bread is a divine art. Bread is the symbol of life, of brotherhood. Making bread at home can become an important ritual for the whole family. It is enough to carve out some time to transform that time into eternal. Memories that will be handed down from generation to generation. Clarie is showing one of the best ways to make bread. Clarie, you are spreading a very important message. Cheers, Domenico.

Thanks Claire for unapologetic, professional lessons on making croissants and sourdough. These videos are iconic. Great explanations on the why of each step. Appreciate all your preparation for clear instructions.

Claire Saffitz and Erin Jean McDowell are the Empresses of baking. They taught me so much, and gave me so much joy.

I love how genuinely exctited and happy she looks while making it!! It's so cute and inspiring!!

Some people are just gifted teachers. Claire is one of those people. It took me a long time to understand the entire bread baking process. This video gives a wealth of knowledge that is took me years to obtain.

Claire eating a piece of her sourdough bread is a- ma- zing.... and oh it's comforting to read everyone loves Claire so much ❤❤❤❤❤

I absolutely love the way that Claire explains everything she does in detail. Her recipes are so awesome, love it

I am so encouraged and inspired.I absolutely love the way that Claire explains everything she does in detail.

Claire Saffitz all over my feed!! I am not complaining!

Claire is the voice in my head at this point and I’m glad, frankly

Finally baked my first loaves this morning!! So awesome. Brought tears to my eyes. So grateful for your video , Claire . I watched it a dozen times while working on my starter from scratch !! I’m hooked💕

Claire has an absolute gift of baking, for sure, and explaining things ever so succinctly! Inspires me and gives me more confidence to make sourdough. Am a fan! NYT & Claire, please continue blessing us with these videos 🥰

Claire you are amazing. I bought a sourdough recipe book and the guy set really unrealistic expectations for the quality of my first loafs that I didn’t realize were unrealistic until I watched your video! You are a breath of fresh air. I had way more fun making bread along with your video than the other methods I’ve tried. “It just has to be good enough that you want to do it again”. That resonated so hard! You’re the best

I LOVE Claire and how she walks me thru everything like we're in this together. Been making sourdough for over a year, every week, since Covid started. It's been the most healing, constant, positive thing in my life (and we do it together on zoom with my brother, sister and friends from all over the country every Sunday!) Can't wait to bring Claire's sourdough recipe to our zoom sourdough group next Sunday!

Your passion speaks, just finished my first starter this week and now working on my first loaf. Enjoy the journey!

This was such a wonderful, relaxing video to watch! I love sourdough baking. There's always something to learn and it's beautiful how every baker has their own methods.

OH YES! Keep 'em Claire Saffitz video coming. I'm so stressed lately that I need an extradose of the pastry doyen.

I am so encouraged and inspired. When I retire it will be sourdough bread making and quilting all day. Gosh, thank you so much for sharing with all of us Claire!

Thanks to you and the whole team who worked on that project. As a person who is in love with baking for years I enjoyed that piece of art from different angles as cinematography, story telling and worshiping of bread baking wisdom.

This was so informative!!! Thank you for slowly and simply going through the entire process!

Small note: float test isn't necessarily reliable for all starters; generally the doubled volume and lots of bubbles is more helpful :)

I am on day four of making a starter and this video coming into my life is EXACTLY what I needed.

I'm glad to hear someone else feels the same way...bread making is like therapy, meditation, relaxing...Love this video!!

I have a new respect for Sourdough and what it takes to bake a loaf of bread. Thank you Claire. Your instruction was fabulous, a masters class in baking.

I am soooo happy she made this one! Ive been using her sourdough guide for a while but it's still super and helpful to have this vid!!

This is amazing thank you

I really love your description at the start, that’s exactly how I feel when I make bread. There’s something really special about it that I can’t explain and it’s to do with creation somehow

I feel the need to thank you for your effort to give people the joy to create something so beautiful with three ingredients: flour, water and salt. I have put my dough to the fridge an I am waiting. It was my first time and it felt like I have done this ten times or more because everything was clear thanks to you! Thanks Claire for the nice Sunday!

Wow! I just tried Claire’s technique and turned out the best loafs I have ever made. I have been making sourdough for 3 years and this is by far the best technique/recipe. Try it!

Just watched yesterday, and really appreciated how well Claire explains each step. Learned some new things too that I will try on my next loaf! Thank you!

Thanks for the guidance and teaching! I’ve been making sourdough loaves for the last two years and always love to see everyone else’s methods! God bless

Claire is back on the NYT Cooking again yeayyy!!!

Been making sourdough for almost a year, every week, couple times a week and I still learned lots from watching. My bread has been good and now I’m looking forward to taking it to the next level. Thanks for a great video Claire!

I’m new to sourdough baking and this is by far the best and most understandable recipe I have followed and I’m so thankful!! I made two beautiful loaves thanks to Claire 🥹🥹🥹

I’ve watched many videos and read more recipes for sourdough. THIS is the most comprehensive and straightforward I’ve found. Claire is my “wish-we-could be” friend. ☺️

Claire is such an absolute calming presence. I love seeing her in her element like this ❤️

I'm 2 folds into following this recipe step-by-step and so far so good! Excited to see how they bake off tomorrow

Claire - you are so amazing and so in love with baking this bread! ( I love the kitchen! ) I grew up baking, but not sourdough. This is a whole new adventure. You definitely make me want to bake and be so happy about it - just like sweet Claire!

Sooooooo goood! I have had a lifelong goal to make the most open crumb sourdough ever. I have seen a lot of videos and read about it a good amount, but Claire brings the essence of this process out the best out of all of them in a very streamline but in depth manner. Thank You!!

RECIPE WRITTEN DOWN Prepare your starter The day before making your sourdough, in the morning, Take 25grams of your starter, and in a seperate jar add 100mls of roomtemp water. Stir that in, and then add 100g of white bread flour and whisk it until no lumps remain. Let sit at room temp until night. Before bed, discard all of the sourdough that you fed that morning except for 25g. Again, feed that 25g 100ml water and 100g flour. Let rest overnight. In a very large bowl, add 700g white bread flour, 200g grain flour, and 100g rye flour, Mix together Add 750ml of lukewarm water Use a bench scraper to loosely fold the dough in on itself. It will be extremely shaggy and not holding its form. Fold it until all of the flour is hydrated Cover with a damp teatowel and let rest for an hour Add starter to the rested dough Use a weird pinching technique to incorporate the starter into the dough Once its incorporated, add your weighed 20g of salt. Add a bit more water but only a little Continue that weird claw hand to incorporate the salt Let rest, covered with the damp towel for 10mins After resting, grab one side of the dough, lift it up and then fold it back in onto itself, pressing down. Do this a million times to develop the gluten. Claire said 10mins but it could take a lot longer. Do windowpane test- take a ball sized piece of dough, and gently work it out in all directions until its so thin that you can see light coming through it. This tests the strength of the dough. If it does not rip, you’re good to go. If it rips, continue kneeding until that strength has formed. Let it rest again, covered with the damp teatoowl for one hour. Bulk fermentation - Hour One. After resting for one hour, the dough might look a bit sad, or in Claires words.. “slack.” With a wet hand, slide your hand down the side of the bowl, lift it up very gently, and gently lay it down on itself on the opposite side of the bowl. Rotate the bowl 90° and repeat that action, very gently. Repeat again, and again until you have done it four times on each corner. Again, this is strengthening the dough. Cover with a damp paper towel, and let rest for another hour. Hour Two After that hour has past, do the 90° folds four times again. The dough should feel more airy, and you should be able to see some air bubbles - don’t pop them. Cover with a damp paper towel, and let rest for another hour. Hour Three. Repeat the 90° folds, four times Cover with a damp paper towel, and let rest for another hour. If your dough still isn’t looking strong and filled with gas you can continue repeating up to 4 more times, or 7 hours in total. Your bulk fermentation should be done when the dough has doubled in size, is very strong and feels very aerated. Shaping the dough Dust your surface with 1:1 rice flour and white flour Have your dough fall onto the surface, don’t force it out - you risk losing some of the gas. Devide the dough in half and separate them. They will be very sticky. Gently, fold your dough into itself four times on each side. Flip it upside down, so that the parts that you folded into itself are on the counter top. Use your bench scraper to have it become a neat ball of dough Do this for both, you should have two smooth and neat balls of dough. Cover with a damp teatoowl and let rest for 15mins While they are resting, dust your proofing baskets with rice flour so the dough doesn’t stick. (If you don’t have a proofing basket, you get a bowl, put a teatoowl in it and dust the teatoowl with the rice flour. Your shape will be different.) After the two dough balls have rested, they should have expanded outwards as they’ve relaxed. Grab one ball of dough, and tug outwards all around the sides. Fold the left side in on itself, fold the right side in on itself resting over the left fold. Pinch, to have them stay together. Grab the bottom , and roll it to the top so the seems are facing down to the counter top Transfer to the proofing basket. Except this time with the seems side up. Set this loaf aside while doing this exact same steps with the other ball of dough. Once you have two loaves in the proofing basket, cover them and set aside for 1-1.5hours After 1-1.5 hours, uncover your dough, gently press your finger into the loaf 1cm deep, and if the dough slowly springs back you are ready to go. If it does not slowly spring back, continue letting it rest checking on it every 30mins. Once the dough is proofed, put them into the fridge overnight or for as long as 48 hours before you bake them. The next morning, put your dutch oven without its lid into the preheated oven at 500°F or 260°C. Take your loaves out of the fridge and dust their surface with flour. Take a piece of baking paper and put it ontop of the proofing basket with the dough in it. Carefully, flip the basket upside down onto your work surface so that the baking paper is between the loaf and the naked bench. Dust with more flour. Score the dough. Use a knife or razor to slash the dough in a downwards motion. Just one singular line down the loaf is good. Take the dutch oven out of the oven, drop your scored loaf into the oven by gripping the baking paper. Baking paper goes in with the loaf. Take the dutch ovens lid, (which should still be cold because we didn’t put it in to preheat) and close the pot. Put into the oven and bake for 20mins After twenty minutes, take the lid off very carefully Bake for another 30-40minutes longer Please wait before cutting it, the steam inside it will escape if you dont wait. Let cool completely, potentially - could take a couple of hours. DONE! (I also used cooking.nytimes.com/guides/59-how-to-make-sourdough-bread to help create this)

Claire started me making sour dough last year. I have moved on to many variations, but my gratitude to her is immense. For me the way the simple flour and water change is a small quotidien miracle.

Claire is such a good teacher. Every step is clearly explained as well as she explains why each is important. Love love love Claire

Claire, you are inspiring! Now I feel love and no guilt when eating bread. Thank you!!!!

Been watching a few sour dough videos and this is a really great one. I love your relaxed approach and easy to understand explanation! Also.... I need that kitchen in my life!

I so agree she explains sour dough so well.

Great video. Looks challenging but Claire is such a great teacher.

Your videos are magnificent. You put such love and thought into what you do, and your description of this as a practice perfectly captures how I feel about it. Thank you, and every success in your career!

This would have been a godsend this time last year hahaha

Claire with a middle part isn't something I didn't know I needed! Love watching her!!

I recently invested in sourdough starter and I'm very excited to start baking my own bread. I'm fully prepared for the fact that getting to that perfect loaf stage will take time and practice. This video was immensely helpful and informative. Thank you!

Thank you for sharing your time with us. Claire is very articulate and that certainly makes the watching experience that much more enjoyable.

I've been waiting for a Claire Saffitz sourdough recipe, and we got it.

The way she just exudes happiness! She’s just so much happier. I love how she has grown. I feel like she can be her true self and truly do what she wants! I’ve always loved her but I especially love her now! Her happiness over the littlest things is contagious!

I've become obsessed with making this bread. 2 years too late since I just retired. Claire explains the process so much better than anyone has done thus far in any video. Now to do the process!!

Claire is just the best! Such an amazing teacher. This video helped me make two delicious loaves today, after 5 less successful attempts in the past. Thank you Claire and Nyt cooking!!

Thanks so much for this video, you've helped me realise that I absolutely don't have the patience to make my own bread. You just saved me hundreds of dollars and hours. Thanks xxx

The more Claire and Sohla videos there are, the less I feel like going back to therapy.

Claire’s great, she goes so in-depth with the process that it takes all the guess work out. Thanks alot.

i just followed this to make my second ever sourdough bread and it turned out SO GOOD! Claire has so many tip and tricks and explains everything so well. Now I am hooked and will bake again in a couple of days :D

My starter is about 5 years old now. I literally can’t make sourdough bread enough. It’s almost equally as gratifying to make it as it is to eat it. If you’re a beginner definitely start with a lower hydration. 60-65% max for your first loaf. Anything higher and the bread will be way too sticky for a beginner to work with. Once you become more comfortable working with dough, then work your way up to 70-75%.

I baked my first one this morning, and it looks like a flying saucer too! You dont know how happy it made me feel when you said that! I had high hopes for my first ever sourdough bread, but now I am pretty dejected, looking at this dense cowpat on my kitchen table. But I wont give up :)

Thank you so much for this informative video. It's less intimidating when the process is explained so thoroughly.

Outstanding - in all your videos, I’m always impressed by your command of the language. It makes such a difference to our understanding of the process. Thank you.

The sound of the crunch when she bit into the grilled cheese was very nearly life affirming.

Writing this so i can remember each time i come back to this video!! 700 grams white flour 200 grams whole wheat flour 100 grams rye flour 750 grams water 200 grams starter 20 grams salt

I made my bread following Claire's instructions step by step and it's absolutely perfect! Thank you

Thanks Claire. You put into words how i feel about making sourdough bread. I have made yeast bread in the past, but somehow started the sourdough bread during the time spent at home, even though kept working. Now i am totally hooked. Every Sunday i bake. Prepare Saturday. Sometimes i bake early Monday(4:30) morning before work. It's amazing how i can take it out of oven, put on a rack and when i return at 4ish the bread is still excellent! Not even a hint of staleness. The wonders of the starter. It makes my Monday go better knowing i have a loaf waiting for me when i return home.

If you know somebody who has starter in their locked freezer you can steal it.

I love how everyone always asks her what she names things, the starter, the spatula 🤣

I'm here in the midst of making my 2nd sourdough bread (first time using your directions), a little sleep deprived from hovering over my "child" during the different steps. As I skipped ahead to your finished product and heard you crunch into that grilled cheese, it brought tears to my eyes I must say. Thank you for this very detailed yet clear video! So fun playing along with you!

Loved watching your passion for sour dough baking. It's exactly how I feel about it! Still on my journey of discovery with every loaf...but what a fulfilling journey!

My favorite thing ever from quarantine 2020 was learning starter names. There are some.very creative people out there! Breadsident Jimmy Starter Dwight D. Eisenhower Clint Yeastwood

Would also love a video just about starters.

My third attempt of making sourdough, just got my starter going 2 days ago, so glad I seen this video and I feel like I'm more confident to possibly nail it this time! 🥖

Explained well and with passion. Thank you.

I’m a simple human, I see Claire- I click. ✨

This is the best video for sourdough newbies! Concise and thorough in the video and recipe (in the link) ! I finally have the coveted holes in my sourdough (personal preference) thank you so much for doing a great job😋

Oh I so loved this Claire! What a huge heart you have and you are wonderful to listen to!

I found this video yesterday, went on FB marketplace for some starter. I have followed every step of Claire’s. I fed my starter at 10am and it’s now 9pm. I am at the stage before I divide the loaves - fingers crossed they turn out well!

Claire needs a show on the Food Network or Cooking Channel :)

I remember when Claire was coaching Brad through making sourdough. 🥲 bittersweet memories

i love this video, but as a novice sourdough maker, i would love if there were more visual cues or slow downs in certain parts to see the steps that are so important. one of the things i've struggled with is oven spring in the dutch oven. she lifted the lids and said how pretty they were, but viewers don't get to see what it should look like there. but thank you!

Thanks for going into such great detail. I'm about to make my first ever sourdough bread!!