How I Make Sourdough Bread Every Day In LESS Than 30 Minutes (hands-on time)

[06:30] Day 01 + 257g room temp water + 98g of starter (amount for 6h of fermentation, if I wanna extend, use less) Mix so starter breaks down in water + 8g salt Stir + 388g strong bread flour (13% protein content) Mix with spoon, then hand to create a rough dough. No dry patches. Cover dough and leave it out at room temp [06:40] Flip dough and bring it together until smooth Back into bow, cover it [07:10] Spray a touch over water on the countertop to prevent sticking Ease the dough out into an ever increasing circle Fold on side into the center third, repeat with other side Do it again with other sides, ending up with a square shape Fold each corner in, shape it back into a ball Put dough back in the bowl, cover it [13:15] Fold it into a ball, leave on the tabletop uncovered [13:25] Fold it into a cylinder, tuck the ends in and seal it Cover the faces with rice flour Put in in the banneton, leave uncovered at room temp [15:00] Pop banneton into fridge Feed starter [06:30] Day 02 Preheat oven 220º C [07:30] Score dough, holding blade at ~45º relative to countertop Bake covered with a pot for 20 minutes Clean basket gently with a brush [07:50] Remove pot, let it bake uncovered for 30 minutes [08:20] Remove bread from oven

I'm a trained baker in Italy and had the chance to work with some of the best in the sector and from me to you Sir Well done! This is a very well managed, very well described, simple and efficient way to put your passion into your body through a wonderfully baked loaf. Man you made me hungry!

My previous comment was from 1 year ago. I've been using this recipe ever since and here's why: its just so friggin FORGIVING. I mess up constantly. Overproof, underproof, too much/little water, forget steps, take steps at wildly different tims than planned. And each time I think my bread is going to turn out into a solid piece of concrete or some shapeless mush, the result is always so consistent. Man I cant thank you enough!

I’ve gave up sourdough until I saw this video . My loaf turned Amazing . Just do exactly what he said. I’m so happy 😁

Have done this recipe well over 10 times and always came out perfect. This is the ideal method for sourdough with holes. I cook mine in a Dutch oven - lid on 20 mins/lid off for 20 mins high heat. Big thanks for a great series of videos. 🇮🇪

I've been making sourdough for over a year and was now looking for something that does not require so much prep work. This is it! Made this twice already and came out great. Thanks!

My husband had just about given up with Sourdough bread after trying for 12 months until he tried this method - turned out absolutely perfect - Thank you so much x

I started baking sourdough bread along with the rest of the internet about two years ago and it has been so rewarding, but I sometimes just don’t have the patience for it. I tried this method for the first time about two weeks ago and it worked so well that I immediately ditched my big jar of starter and just keep the leftover scrapes in a small jar like yours. The schedule is perfect, too. Thanks for the great video!

When I bake too many I just wap cooled baked bread in foil place in freezer bag, freeze for several weeks and then reheat before serving. It comes out like fresh baked bread. Love this.

Thank you for this easy to follow method. This is only my 2nd time making sourdough, having only baked ‘regular’ bread with instant yeast. First time using your method. I found the dough much easier to work with and the timing was less stressful than previous method I tried. I was concerned my dough didn’t look very well risen/seemed dense before I baked it. I used a Dutch oven. It came out perfectly, my husband says it is the best bread I’ve every baked. Thank you for sharing your skills!

I have been baking sourdough bread for about 5 years and the recipes have me chained to the kitchen for stretch and folds, with varying results. I was a bit skeptical about this process but I attempted it with locally milled white bread flour. It is probably the best bread I have ever had! So, today I used a blend of Turkey red and white sonora wheat and when I took it out of the fridge this morning it had a hard crust on the bottom since it was uncovered, but I baked it anyway. Fabulous again! Some of the best oven spring I have ever had. Maybe I was over manipulating before but I never could figure it out. Thank you for making this easy for me...

I tried this recipe and the results were fantastic. Every aspect of this recipe worked. And I love that if you follow the timing you can have fresh bread ready for lunch. Thank you!

I have been interested in sourdough for years but only made things like English muffins or tortillas with my starter because the process for making bread looked so complicated. Your process was so easily explained and simple to follow that it is time for me to take that next step. Thank you!

I have been making this now for about two months and it works out very nicely every time! Personally, I now use starter from my jar in the fridge, which works just as fine, and reduced the amount to 90 grams. I also blend in about 60 grams of wholemeal flour for flavour. Thank you for this excellent recipe and method, love it!

I used your recipe and method for my first loaf of sourdough ever. Came out amazingly perfect! Thank you!

Sir, you have absolutely breathed LIFE into my sourdough bread with this recipe and easy technique. I have been making sourdough loaves for months and have NEVER been able to get them to "spring" in the oven. It has been Frisbee City over here and I have had SO MUCH wasted discard. However, today I produced a sourdough loaf using this video and it is THE BEST loaf I have ever made. It ROSE like a champ in the oven and the crust was fantastic. It took barely any time or work at all. The hydration level made it workable so that I could practice shaping and not get frustrated (I am an amateur, clearly!). The thing that helped me most was when you mentioned you used your starter when it was about 2.5x it's original height, since usually I had been going for just 2x. I think that extra bit really made a difference, because I am FINALLY proud of what I was able to make with this recipe! I also like that you re-feed a very small amount of starter later on in the day, since this saves on flour and ensures my starter is ready in the morning. Thanks so much!

First time trying to bake a loaf myself out of the starter I created using this recipe and it was a great feeling to watch the process and eat an awesome final product! 🥖🔥 Thank you I'm already on to the next loaf 👌

Appreciate the content! I've followed several "How To's" on making a simple sourdough bread loaf and this is by far my favorite. While almost all have created a very good sourdough loaf, your method greatly simplifies the process, minimizes the time commitment, and creates a great loaf. This has been my go to method for my last several bakes and have produced fantastic results. Thanks for taking the time to share!

I watched your filming behind the scene video and thought this guy is very generous and genuine. Then I watched this video and here I am, all motivated to make one loaf now. Thank you for the positive energy you send.

Absolutely love this recipe, thank you so much for coming up with such a straight forward method which produces consistent, amazing loaves! I was so done with all the recipes that required stretch and folds every half hour eating up several hours to get varying results. I have probably made this recipe 20 times now and always get big ear and beautiful open crumb. ❤️