Beautiful bread and your technique is insane! I have the Tartine book coming in a few days. I'm so excited to start making bread with sourdough starter! Please post more videos!

Update: been following this recipe of your for like, 4 months now and steadily improving. When I serve the bread at our table, the kids now say "Let's eat this thiiiiiing!"

I wanted to circle back 2 years later and say you are the person who taught me everything I know about baking bread. I'm about 100 loaves in and so thankful for your thorough but quick-moving instruction!

What I love about Brian's sourdough recipes is that you can easily experiment with different grains, and ratios of grains to create the flavor of your choice... Always remember to write down your different flour amounts, so you can re-create the loaf in the future. Danish sourdough bakers work with a lot of rye flour and rye kernels and other seeds that have been soaked in water for at least 24 hours, which adds another layer of heartiness and additional nutrients to these lovely breads... Thank you, Brian, for having been such an inspiration to master sourdough bread!!! :)

Quick tip I recently realized if people are finding the dough too sticky as I was early on (besides not overdoing it on the fermentation temp). Brian is feeding his starter with all white flour, which is totally fine, but in the Tartine book Chad says to use half whole wheat, half white for the feed. This is IN ADDITION to the whole wheat in the main recipe. So if you make it like Tartine, you'd have 150g total whole wheat in the final dough (out of 1100g overall flour, so 13.6%) vs. B-Man with 100g / 1100g (9%). Whole wheat flour absorbs more water than white though. So the final dough in Brian's version will be stickier than if you follow the recipe in the book. My suggestion - either feed the starter 50% whole wheat, replace 50g of the white for whole wheat in the main recipe, or omit the 50g water after the autolyse. Personally I like the extra whole wheat - adds that much more rustic flavor - but I like feeding the starter all white flour as it produces a more mild milky flavor, so I just replace 50g of the AP with that much more whole wheat in the main mix.

Update I made my 100th loaf today using this recipe. Generally make two loaves a week and now have this process pretty much nailed. Every loaf is just perfect! I keep my starter in the fridge during the week. On Thursday morning I take the starter from the fridge and feed it with rye and AP flour as specified in the Tartine book. Thursday night I make the preferment using 25 grams of the starter per Brian’s instructions and then Friday afternoon mix the dough and bulk ferment. Friday night the bannetons are in the fridge. Saturday morning I bake off 1 loaf and then on Monday morning bake off the 2nd loaf. The Monday loaf has more character and tang. I believe the key to success is the Brod & Taylor proofer I use to maintain a consistent fermentation environment. My wife and I have vastly different food likes and dislikes but we both love this bread. Bringing her a warm slice of bread after the mandatory 15 minute cooling period (😮) is a highlight of our week. Making and sharing this bread has been a joy and I can’t thank Brian enough for making this so attainable for me! ============ After loving Brian’s English muffin recipe I gave this take on the Tartine recipe a go. My Sourdough loaf count is only about a dozen but at every step in this recipe everything was tracking as I expected and had imagined. The dough completed bulk fermentation just under 5 hours and shaping was so easy. The dough was a perfect consistency. As I was awaiting final proofing I read the video description and realized the video did not call out the 50g of water to be added with the salt! Dreams dashed? No, the lower hydration was probably why I was having so little difficulty folding and shaping the dough. The loaves turned out great, nice uniform crumb and most importantly was delicious. So don’t despair if you leave out the water when adding salt, it works out anyway!

Really good content. Your technique is great. I struggled a lot but get better each time. One tip I grabbed from elsewhere but works reliably is, instead of removing from oven at end of bake, just turn it off and crack door open. Leave it in for some additional curing on the crust for 15-20 minutes. Gets the outer-outer layer some nice flakiness. But I really owe you one for this and your other content. Masterclass!

This is the best video I've seen for perfect sourdough Tartine. Not overly complicated, not intimidating, and your shaping technique gives the wettest dough I have ever dealt with a massive oven spring. Also you are hilarious.

This is the video I keep coming back to before I start my bread.

I'm crackin' up on how you end this really educational video with just taking a bite out of the entire boule. Great job!

How do you not have over a million subscribers?!! Your content is excellent.

“We’re snacking on bread.” I don’t know why I find that funny, but it is. 😂

I’ve had bread from Tartine and it’s amazing!! Their croissants are literally the BEST I’ve ever had. Excited to make this.

B-Man, I got the Tartine book based on your recommendation and really love it. I made the loaf based on the directions in the book to the letter and got outstanding results. There's a lot of technique and explanation in the book that's really helpful. Thanks for recommending!

This video is so good. It really makes the Tartine recipe easier to understand. I come back to it every time I bake bread

Thank you Brian again for recommending Chad's book, I didn't even know he had written one. I ordered after watching your videos and making your bread surprisingly successfully as a complete newb. The book tied together everything I have been watching on KZfaq. Now I can really put your tips in context and you do simply an amazing job. I read and read Tartine - then I watch your videos to get it into my head.

Just made my first loaf of sourdough following this video and it was amazing!! My starter didn't float and I left the dough out rise on the counter for about 6 hours until throwing it into the fridge overnight. Absolutely phenomenal. So so happy thank you so much

Amen, it works! I have developed the ultimate starter and every loaf is perfect...thanks to Chad as well!

Thanks. Started with the book, went on to KZfaq. Invaluable getting all the different takes on this. Yours really helped big time, especially the folding procedure.

Every time I make a bread watching Brian's video it comes out great. He's really good at explaining the process. He would be a bood teacher at a bakery.

I absolutely LOVE my Tartine Sourdough bread book. The stories are amazing and there is a very gentle approach to baking bread that is quite meaningful. Thanks for your tutorial! I'm new to this....just under a year, but I definitely caught on to your technique quite quickly! Big Thumbs Up!

I made my sourdough based on this method last night. Best bread I've ever made. Thanks!

The use of scissors as an alternative to a knife or scoring blade is just what I needed to see I’ve always truffled to achieve a clear and definitive score - I always end up ripping/dragging my dough instead Scissors seem like the go FOR SURE

talk fast and clear, and all good information for improving how I prepare my dough. thank you.

Thanks for the great visual representation of the recipe! I've read that recipe a million times, and I only had to watch your video about 10 times to make sure I'm doing all the steps right, lol. Bread is in the oven, the lid just came off the dutchy, and it's looking gorgeous!

Subscribed. How does this channel not have a million subscribers already? Great vids dude.

Love it... Your videos are great on so many levels. My bread was always "good" but I worked with a baker for 8 weeks and that added so much to my evolution, these are filled with more great tips and tricks plus the humor really adds.

Great instructions! With excellent results, made a slight change because of personal preference and did 800g of regular flour and 100g of gluten protein.

I bought the Tartine book a few months ago, and I love it! Great information about the basic Tartine country bread and the many variations to create Tartine bread with olives, herbs, cheeses, etc., and even how to turn it into pizza... Highly recommend this beautifully illustrated book!

I've been wanting to get into sourgdough bread making but having spent years making the magical New York Times No knead bread recipe that couldn't be any simpler and gives such delicious results, I've been putting it off. I'm trusting it will be worth it when I finally put so much effort into my first sourdough loaf

I've been baking bread for a couple of months now but not sourdough. I followed your starter video, and this was my first attempt at sourdough. It was fantastic!!!!! I would request one on sourdough rye bread. I grew up on it and there isn't any around here anymore. So, if you have a recipe to share, I would be forever in your dept. Thanks again, you are the man!

Really enjoying your videos. I’ve learned a lot from the way you fold and shape your doughs. Thank you!

I tried this recipe today. I changed it up because I didn't have whole wheat flour so I used AP instead. I made a sour dough yeast starter using my white wheat brewing grains. (I'm a home brewer) I never baked a bread before without a bread machine.This bread came out great. You made an easy to follow video. Thanks for posting this.

You are a really good teacher. I've started my journey into sourdough baking and have been following the process for making the starter and it's been following the steps you laid out. Love your videos. I will have to look for the book.

I just got this book, I read it and had this feeling that reminded me of your channel. And I came to you tube to see if I could watch this dough. And sure enough here it is.

My wife told me to stop making this bread...making her gain weight. So I literally did because she is actually on a program. Two weeks go by...'Honey - where that sourdough bread!!!'....Knocking out a loaf every Sunday now -Getting the drop on the fermentation cycle of the starter, the leaven, then the bulk fermentation is the big secret! Watching Brian every week to see how he works that tension into the dough - easy to miss what he's doing there but it's very important.

Made this for the first time today. It turned out beautifully

This changed my bread making life! It turns out fantastic every time! Thank you for ever! And you are funny and handsome!

Hey B Thank you for this VDO, I have the Tartine book but watching you make this loaf was an added bonus, I love watching your videos please keep them coming, say hello to your lovely wife and see you on the next video.

Thank you very much Brian, following your recipes, for several months, starting with the "First sourdough bread", switched to Tartine. One think I added - when I laminate I add some olives, or roasted garlic or chili peppers.

Only just began making sourdough bread. Followed your video and it came out perfect! Thanks, just delicious. Definitely a keeper.

I've tried a few recipes found online - BY FAR the best result from this one!! THANK YOU Brian!!

Hey, Bri. I’ve been making the rustic bread from your other recipe for awhile now, and finally decided to try the shaping method from this video. The difference was huge! Obviously not something I could’ve tried day 1, but I’m definitely going this route from now on. Thanks! (Now to get some starter going and try the real thing)

Oh, yeh. I'm with you on the scissor use versus the lame. I've never done it that way but it makes total sense to me and I do love the look. Thanks. And that definitely is the way to eat bread.

I stay up to date with your videos because I find them entertaining. What I notice more and more though, is that I return to old favourites to re-try the recipes. I'm back on a bread baking bender so it's time to tackle sourdough again. Old skool W&S. Cheers dude!

This video was amazing! My first sourdough loaves were a success! Thank you so much.

wow so glad a friend suggested this video. thanks for sharing

Very good, Brian! You made a well-understood, and interesting video on the basic bread. Thanks.

Amazing flavor! Technique is spot on! Thanks Brian!

Honestly this book.was my life.saver for baking bread. All of it. My starter was better, all the loaves I've made since have been better than the last. I live by this book for sourdough.

Got the book this Father’s Day. Priceless video thanks

Brian, I was glad you put this out this video last year I loved trying it and later I had to buy Chad’s book, along with a few others. I have made many of his recipes now and love the book, thanks for the recommendation and the tweak for using a mixer too. I love your videos, keep it up and thanks again!!

Been a long long time since I made a loaf of proper sourdough. Yung Bri, this video is step-by-step mastery. Thank you for such awesome vids and great recipes. My shawties (wife n daughter) enjoy the vids and foods too! Cheers!

You’re the best Brian! Your content is entertaining, high quality, and easy to follow. St. Louis (and your highschool) is/was lucky to have you.

After watching your 5 tips to bread making and beginners sourdough I can’t make a bad bread. All my friends ask for me to make them some. I even make your Mac and cheese that’s amazing 🤗 I’m so looking forward to making this tartin bread and your burger bun. Thank you so much for sharing your recipes. Q, do you use the low protein flour in the tartin bread? And yes I will be getting the book this week.

Thanks again Brian! Your channel is awesome and packed with helpful and delicious stuff. Loving it. Keep it up!

Beautiful loaf! I'm going to try your method tomorrow. Thanks so much!

Just got my copy of the book. I really like how Chad breaks down the process into basic steps. Looks like I’m making bread this weekend.

OMG, thanks for this video. I’ve had the Tartine book for a while and your vid is a perfect accompaniment!!!

As usual fantastic video I did not know that the folding was so important! I now see where I was going wrong with my attempts 👍🥰

I'm glad I watched to the end. Best laugh I've had all day!

I’m a 45 year artisan baker fresh ground I have a grinder. I started sourdough almost a year ago and I have watched at least 100 videos and am confused there all different. U have been answering my questions so I’m going to make a ripe starter as your recipe says and see if I can come out with that great open crumb which I haven’t been able to achieve yet. I’m almost there also I want blisters would u include that in your videos. Every one I’ve watched just confuses me more I even have chad Robinson’s book.im sticking with you you make sense of this I call it sometimes” insanity of sour dough” Lol

Excellent recipe! Made it about 10 times. Very easy with a little practice.

Love your video style - nice job. Your mixer information took my bread to a new level. Thank you. I combined that plus the warmer water with the folding techniques I was already using. My first attempt with bread flour had ridiculous craters lol. After reading some of your comments on flour, yesterday I used a mix of whole grain, 80 AP and 20 BF. Still nice and airy but not over the top. Working my way though some of your other videos.

Keep these videos coming, Brian. I just made my first batch by following this video and it turned out absolutely delicious! The crumb is great. The crust is perfect. And the wife and guests are raving about it. The only thing that needs work is developing the sourness of my sourdough starter. I mean it's there and the dough rose excellently but the sour flavour isn't as prominent as I was hoping. Any tips are welcome.

Lol Brian, you never fail to make me laugh. You’re a funny guy, guy. You look a little wasted when you bite into that loaf at the end… Got munchies? Thanks for the great content. You have seriously helped me on my bread baking journey. Cheers from the Gold Coast in Australia :)

your bakery was so good. following your recipe today

I have been “trying “for three years to make SD with this recipe I have finally cracked its fantastic thanks buddy gk uk 🇬🇧 Nottingham

I have baked about thirty or loaves in the past couple of months and am enjoying getting used to the method. Everyone will come up with their own comfort level of feeling the dough. It seems like it took me a while. I was wondering why no water after salt as well. I like mine darker. For me, more taste. Keep up the good work on the videos, thanks!

Hello Brian, I just found your channel! I love your teaching style. I've been baking with sourdough for a couple years now; baking bread, pizza dough, pretzels, English muffins etc. My family loves it. Lately, I been baking a couple loaves of sourdough bread each week. Anyway, your method seems so much easier than some of the others I've tried. I can't wait to bake bread "your" way! Gonna get my starter ripened tonight as you've shown. Tomorrow we bake!! Thanks so much much for these awesome videos! Please keep them coming💕

I like how you displayed a slow mix by showing it in high speed.

Tartine is such a great recipe. Quite forgiving

Thank you! I really enjoy your post!

Dude... ❤️ the way you took a bite out of the whole boule ... was fkn awesome!! 😂 Subscribed for that reason alone! Thx again for such a great video! I’d be stoke to see you make Peter Reinhart’s bagel recipe and some Sourdough English muffins. Thx again 🙏🏼 And thx for being kind enough to put the recipe and temps in the description. You even included the gram measurements like a boss 😎

Great video! I really appreciate the efficiency.

You can also getting cheap proofing basket that are practically the same in Ikea for $18 now, less if you're not in the US (I'm from Denmark and they were $14 here)

Learned a bunch off of your video. Thanks for sharing ☯️

You're making all of this look so easy, and I'm sure it's not *quite* as easy as it looks. Great video.

I just love the way how you’ve bitten that beautiful bread of you, lol. x Anyways, thanks for sharing your enthusiasm and knowledge. 🙂🙏🏻

I am learning so much from your videos!

I get much better oven spring by leaving the lid on a lot longer. I do 30m with the lid on and then another 20-30m with the lid off.

FANTASTIC! WOW!

made your boule 1st time came out like a real frenchman bravissimo

Hey Brian. I really appreciate your videos. I have a question. The Kitchen Aid stand mixer manual says the recommended speed for bread doughs is 2. Have you had any problem put it in high speed?

Upvoted just for you biting the bread at the end. LOL!!

Just made this. it works!

"...you only need two minutes, cause it's so intense!" 🤪FOTC- quote

I’ve watched many of your videos and am right at this minute doing my first sourdough tartine bread. You give all your measurements in grams, which I love since it is the only measurement that makes sense to me. I would really appreciate it if you gave your temperatures in celcius, because once again, fahrenheit makes no sense to me and my oven is in celcius. (Yes there are F to C converter apps but they are not designed by cooks or bakers and therefore give ridiculous conversions, such as 475 F translates to 246.111 C. Instead of the only scale on my oven as 225 or 250) Thank you and love your clear and concise videos.

Hey Brian, your videos are spot on! Just straight forward and the best part, repeatable! Question: convection or conventional oven? which is better for this recipe?

You are legit teacher. I made my first bread, watching binging with banish. The result was a dud. Thanks bman

This is your best video.

Brian, thank you SO much for sharing your expertise with us. I started with your beginner recipe about two months ago. Today, I had the confidence to move up to this one. It was a HUGE success! You have de-mystified sourdough bread for me. Again, thank you SO much! ❤❤❤

The Tartine recipe I have says to use 900g of white bread flour, while Chad is using all-purpose. I realize there's not a gigantic difference between the two, but I'm curious to hear if anyone's made it both ways. I've only ever made it with bread flour and every loaf I've ever made turns out awesome.

Thanks man. You are awesome.

Thanks for the how-to. Is it possible, may I ask, to do all this without the bit of oil?

Love your bread vids. Great stuff. I knew nothing of sourdough three months ago. Figured Í would learn by reading Tartine. Probably a mistake to have that be my test recipe. Lot of failures along the way, but this vid might have been the best to get me going. Letting the dough sit in the basket for 90 minutes before cold retarding has done wonders. I have made my best loaves by adding that. I have clearly been under proofing even after starting with a final mix temp of 78-80 as recommended by Robertson and Forkish. Even when I keep my dough in the oven (pilot light on) at 80-85, bulk fermentation seems to take at least 5-6 hours. At least. Must be a winter problem.

Thanks for this, so helpful.

So I made this recipe a few days ago and it came out really good. Piece of cake, dough not too sticky easy to manage and pretty much by the numbers. Today I am making it again and I'm having a bad time. Now for full disclosure, I reduced the wheat by 50 grams because the bread tasted to wheaty for me and it's raining as well. I guess I could lower the water by about 15 grams and see what happens. The dough is overly soft as if it were having a major rise. Any suggestion welcomed. BTW It wouldn't hurt to introduce yourself at the beginning of each episode. Hi, I'm Brian and I'm a foodaholic....unless someone is using that already. I still love this recipe and will certainly do it again in a few days. Thanks for your help.

Dude you kill me. Biting that big loaf was awesome. Thanks for the great bread videos. My bread game with sourdough is lacking and you inspired me to try again. I don’t think I had enough water in my recipes.

Masterpiece 👏👏👏😊😊😊