I’ve tried a handful of KZfaq recipes and I’ve had most luck with this one BY A LANDSLIDE. Seriously, if someone’s on the fence which one to follow, this one is somehow one of the lower effort recipes while simultaneously having the best results. I’ve tried Josh Weismanns, food geek, the bread code, all to varying degrees of success but I can’t believe how much spring and flavour these loaves have with this recipe

My dough didn’t look as firm as yours by the end of the process and I was a little worried when it went into the oven. I was absolutely amazed when it was cooked though! It was beautiful and rose perfectly in the oven. And it was my first time ever making sourdough! I will definitely be using this recipe again! I’m so pleased with myself 😂 thanks for giving such exact instructions to follow 😊

Thank you. Made 2 loaves,,,don't have any baskets...used a bowl and a wooden fruit basket ( long shape) Since I have a steel and peal i placed the loaves directly on parchment and slid directly on top of pre-heated oven 475 F...25 min or until desired color is achieved . Just awesome...FINALLY...getting the handle on starters / discard and making them loaves...DELICIOUS, crispy , crunchy crust and airy soft chew finish....Not gonna cut up the inside of yer mouth....

I love that you put the salt in , in the beginning. When I add it 40 min after like so many suggest , it creates little lumps .

Just baked my first loaf using this recipe. MY FAMILY LOVED IT! The crust was amazing and the crumb was soft. The recipe is simple and straightforward, also the dough is easy to handle. This is a great recipe for beginners and experienced bakers since the hydration is very manageable.

This recipe is a keeper. Straight forward, easy to follow and what a gorgeous loaf! Thank you so much for sharing it, it has become one of my favorites :D

INSTRUCTIONS Night before, make Levain The next morning, when the Levain has peaked, mix together all ingredients until the dough is cohesive. Then place in a warm spot, around 80° F. After 40 minutes, perform a stretch and fold, and cover the dough. After 40 minutes, perform 1st coil fold, and cover. After 70 minutes, perform 2nd coil fold, and cover. After 70 more minutes, perform 3rd coil fold, and cover. Now let the dough sit in a warm area until doubled. When the dough is ready, dump it out onto the counter, divide in 2, shape into a ball by using the counter to build tension, and let the dough sit on the counter uncovered for 30 minutes. After 30 minutes, shape the dough, and place into a dusted banneton basket, let it rest for 30 more minutes on the counter. Finally, place the baskets into a bag, and place them into the fridge. The next day, preheat the oven (and Dutch oven) at 450°, take the dough out of the fridge, (freeze if you are planning on doing an intricate design) and score your loaf. Now bake for 25 minutes, then 10 minutes uncovered. Let cool. And Enjoy! *Keep in mind you can leave your dough in the fridge for up to 72 hours before baking!!* Time Stamps 10:30- Make dough 11:10- Stretch and Fold 11:50 - Coil Fold 1 1:00- Coil Fold 2 2:00- Coil Fold 3 Finish Whenever Doubled Divide/Shape/ Rest for 30 minutes Shape/Basket/Rest for 30 minutes Place In Fridge NEXT DAY: Freeze for 30/60 minutes if you're doing an intricate score Preheat oven Bake at 450° covered for 25 minutes, then uncovered for 10

In terms of baker's math, so others can adapt the recipe: Total loaf: 1940g, two loafs of 970g. White bread flour: 850g (85%) Einkorn or spelt flour: 150g (15%) Water: 720g (72%) Salt: 20g (2%) Levain (100% hyd): 200g (20%) The recipe leads to a final hydration of 74,5%. Total percentage: 194%. To adapt to your desired weight, do the following math for all ingredients: (Desired weight/1,94)*(ingredient percentage). The sum of all flour must be 100%.

Thank you so much for your easy to follow and bake along with video. I love that you briefly pause between steps. I’ve just started my sourdough starter a few days ago and my husband bought me a book for beginners but I’m a visual learner and your video is great.

Thanks SO much for the step by step instructions. I’ve made sourdough twice before- and both times ended up with flat loaves. My first rise took about 12 hours to double in size- only because my kitchen stays cold. I’m so proud of my loaf! ❤️

Best and most concise video yet! Love it!!! I made this today and it turned out wonderfully!

I CAN'T TELL YOU HOW EXCITED I AM!!!! I followed your recipe and it turned out perfect!!! Made me so happy I'm choked up!!!! Thanks so much for sharing your talent!!!!

This is the most clear for understanding detailed recipe I’ve ever seen on KZfaq. Thank you. Amen

Amazing! Thank you so much for sharing this.

I just got into bread making and I just want to thank you for posting these videos. Your bread looks delish!

Can’t wait to try!!! Thanks for sharing

An admirer of your beautiful loaves! Thank you for sharing this recipe video! Can't wait to try it!

Love this simple recipe

I used your recipe and technique last weekend and my loaves came out so beautiful! I was honestly astonished that I could make them so nice. I'm making more today! Thank you!

Best sourdough recipe. Easy to follow,,thank you

Perfect recipe! Thank you for sharing your beautiful work!

Thank you so much for the recipe! 😊

Смотрю уже сотый раз! Невозможно налюбоваться!!!!!

I like your through descriptions of each of the steps and what the characteristics are.

Amazing! Thank you for sharing your process ❤️

This was the most helpful sourdough video I’ve watched yet! Thanks so much and God bless.

Thanks SO much for the step by step instructions. I’ve made sourdough twice before- and both times ended up with flat loaves. My first rise took about 12 hours to double in size- only because my kitchen stays cold. I’m so proud of my loaf! ️

You made such beautiful loaves! As a novice I found the process logical but time-bound. This is hours of bread making. Your tutorial was good and I produced wheat/rye loaf that was tasty and crunchy. Thank you

A happy and healthy starter makes a very happy dough, which in turn makes the most happiest loaf of bread! And, I think you have this science down! Thanks for sharing your recipe of the magical sourdough! 💜

Yay! I’ve always wanted to see your dough process prior to score!

I enjoyed watching this very much, beautiful bread!! ❤❤❤

Thank you for all of your videos. I’ve enjoyed them so much.

Thank you, thank you 🙏 can’t wait to try your recipe and techniques on my next batch of sourdough

My new FAVORITE channel!!!

Thanks, Enzo. I was starting to incorporate some of your tips into my sourdough (mix water, starter and salt before flours) and I decided to follow this recipe/ technique closely. I really like it. Easy to follow along. I used 850g 'plain white' (supermarket) flour and 150g of organic wholemeal flour. I will try to add more WH and less white as my preference. My only consistent stumble is the firmness of the pre-bake shape. If I didn't use a cast iron pot, the shape would collapse. I use the very hot crockpot method with the bread placed inside on parchment paper and a little water before lid on. Still, I'm happy with my round loaves and the taste/crunch/chew is just what I want. My family agree. Thanks again.

I just made it and it turned out amazing! The most delicious sourdough bread. I followed the recipe step by step and it turned out very good. Thank you!

Awesome 👏 thank you. I guess the individual tweaking for all of us is about the type of flour and adjusting the water. Flour varies a lot from brand to brand let alone country to country. I took a break but now getting back into it. Love and appreciate your work so much. Love, Maja

Восхитительно! Браво мастеру!❤❤❤🥐🍞🥐

Oh my goodness! I just tried making g your dough recipe for the first time and I cannot believe how amazing my dough came out! I have never made a dough like this before. I am almost ready to pop my boules in the fridge. I cannot wait to bake them tomorrow!!! Thank you for sharing!

This recipe is great. I have tried it twice now. The first time the dough was rather tacky for the stretch and folds and the coil folds were difficult. I live in South Carolina and it's pretty humid here, so I reduced the water by 20 grams. It came out SO WELL! I love it! It's crunchy and chewy and delicious. Also for the first batch I used a baking sheet and lower water bath. For the second I used Dutch Ovens. The second batch is gorgeous as well as delicious. Thanks Enzo!

Thank you very much for this excellent recipe and easy to follow video. Now everyone thinks I'm an amazing baker! I'm just good at listening and following directions! You're amazing!

Omg! How so very lovely! Thank u for sharing. I think I need to work on getting a strong robust starter first. Then I’m going to try your beautiful method.

I love baking sourdough bread, I think it's the most delicious and healthy it can be! Thanks for the detailed description, especially the 7 minutes was helpful to me. I will definitely try your recipe.❤🎉

This is the first time my dough has looked bouncy and firmed up each time I touched it. It didn't end up flat like my other attempts. Thank you!

I have been waiting for this for sooooo long!!! Thank you!!!!

This looks amazing. Really beautifully done vid. Thx! I have to try this now!

This recipe is absolutely incredible! I had to bulk fermenting the refrigerator for a hit because my timing was so off ! My loaves turned out delicious and incredible ❤

Trying it this weekend! Ty for the info

OMGOSH…my sourdough was absolutely perfect! Thank you.

Hands down best sour dough video! Thank you! One lesson in my sour dough journey 😀 is do not use budget flour , pay a few extra dollars is worth it 💛🙏

This looks wonderful thank you

Thank you so so so much!! I’ve been watching your videos for a while and I’ve always wondered what the recipe behind it was! I’ll be using this recipe from now on ❤

I love love love love this video! ¡Thank you very much dear for sharing your excellence, you are the best! 🙏❤️

So I tried this recipe and let me tell you it worked. 🎉I have tried many and not sure why it wasn’t working but you make it easy and doable. Thank you for sharing ❤

Thanks so much for sharing this. I made my first loaf with your recipe and technique. It was not as taught as yours, but at the end turned out so good!

This recipe!!! All i can say is WOW! made this today and the dough is absolutely beautiful!! THANKYOU MUCH MUCH!

Thank You so much 🙏❤️ the recipe is perfect

Wow that turned out incredible. You are amazing.

Love this recipe, although it has a few more steps than some others I have used, I think it is the best one so far. I have watched it at least a dozen times. Still trying to get the shaping down, I'm getting better at it. Thank you

I can’t wait to try your recipe! Immediately subscribed to your channel because your content is amazing and the way you teach is so soothing ❤

I've never made sourdough bread before and never anything as beautiful as what you do but you've inspired me to give it a try! Thank you 😊

Followed along and made bread with this video. This is my new go to recipe and method. Made the best loaves I’ve ever made. Have shared the video with all my friends and family 😊

This recipe is how I successfully learned how to make good sourdough. Thank you for this video. It has led to many great loaves of awesomeness.

OMG, it's so awesome!!!!

Thank you so so much! A month ago I made 2 leafs with just bread flour. My family loved it! We ate a loaf for dinner!!! Today I made a mix of bread flour and einkorn, one with all purpose and einkorn, and bagels!!!! I’m toast🤣 I’m on my first coil fold time stamp and it’s 10pm. Again, thank you so much, my whole family is anxiously awaiting❤️

Beautiful fluffy goodness❤

Wow wow wow. So inspiring ❤

Such a beautiful score & loaf.

Can’t wait to try this.

Your shorts caught my attention. I could totally watch this for asmr and sleep to the sound of your voice. Not because it's boring but it's very calming.

Doing wonderful job....Wonderful enough....worth watching..

Qué maravilla, eso es pan casero y además hecho con Muchísimo cariño, y lo demás son imitaciones!! 👍👌😃💖💖

Amazing recipe! You are so talented. Thanks for sharing. I look like a real baker now using your recipes.

I love this recipe - I do it every week and every time the results are incredible. Thank you! I want to experiment with adding fillings - do you have any tips for at which point in the process should I add them?

This was lovely! I’ve never made bread but I’m a baker and I feel so prepared

I tried the recipe and was real happy, I am a couple of months in learning.

such a soothing voice. Ill try this sourdough😍

You are brilliant!

I have shared this video so many times. This is the best tutorial on how to make sourdough. Thank you so much!!

I was looking for this after seeing your Ramadan Pideh video. Thank you! Also, those air pockets and that smushy clip were what I came for!

Awesome! I will have to try this sometime! Love your sourdough videos.☺️

I love it! It's so satisfying watching you make this beautiful sourdough 😍😋

Wow! I was waiting so long thank you so much!

Love your video❤. I was always impressed about your scoring techniques and how good your dough keeps the strength after proofing. Now i understand how you so it. Thank you so much for sharing ❤ Can you recommend proofing baskets and covers which match to the dough weight of your recipe? I love especially the covers you are using 🤩

Your video is somehow...so relaxing to me! Haha so thanks for that! My dough is resting from my 4th stretch and fold, so far, working beautifully. This will be my 7th loaf of sourdough bread in 3.5 weeks, King Arthur flours' recipe has been the last 6 loaves, learning about how autolyse of flour and water, actually lessen the stickiness 🤔 However, yours I'm doing EXACTLY as you've done and I love the feel of the dough! I'll let you know how it all turns out. Thank you

اتنی محنت پر آپکو سلام ♥️ یہ سب بہترین تھا۔ قابلِِ تعریف۔

My favorite ❤❤❤ thank you so much

Wow, I am looking forward to trying this method So different than the way I have been doing my loaves.

Wow it looks so good! I will apply your technique to my 50/50 sourdough recipe, in special proofing technique.❤

Thank you for this video! I made the bread today and it was a big success. Not only that the process was fairly easy, the bread turn out delicious❤. Since I like to use some freshly ground flour, I used 700 g of KA Bread Flour, 150g Hard White Wheat and 150g Spelt, everything else I have followed your instructions. I will definitely be using this recipe for making more bread! Thanks again.

Thank you so much ❤️ keep up the good work 👏

I made your way, it turn out really good well pleased with look n taste. Thanks for sharing the recipe.

Very thorough directions. Your cinematography is superb and very easy to follow. The 2-stage scoring process is something I have not yet seen until now. Thanks so much for the recipe listing directly below. I am bookmarking this page. Will be looking for more if there are more...

Beautiful.

I really like the melting your starter in water for gluten formation technique and how wet your dough is. The water is the real worker in gluten development rather than the kneading process. I will try the85% hydration dough today. My loaves are generally pretty fluffy but this technique will get even more gluten formation. I like your slow and clear style of video instruction.

That is a long process....but the results are so beautiful ❤its like art 🙌🏽 Im am willing to try 😊 thank you for sharing your talent and being willing to teach the skill of loving our families well ❤

I came up short on bread flour and whole wheat! (need to restock the pantry) I subbed some all purpose and rye flour. I'll definitely be trying this recipe again no matter the outcome with the appropriate flours. I'm preheating the oven now and very excited! My previous process did not hold up to intricate designs.

I like that your video is not very long . It is simple and to the point . Next time I will try your method. It looks so easy . 🙏🏼😊

Love the video !

I loved watching your process. Your recipe is identical to the one I’ve been using, except I add the salt after a 30 min autolyse. But after seeing how well your bread turns out without this additional step, I am going to try it your way!