Video: How to Bake Your Sourdough Bread -

Video: How to Bake Your Sourdough Bread

See how to bake San Francisco-style sourdough bread.

11,402 Plays

In this six-part series called “Follow the Sourdough,” Chef John shows you how to make sourdough bread, from beginning to end. Last time, you saw how to knead your dough. Now it’s time to bake the loaf. Time to punch out the dough, roll it into a loaf, let it rise again, and bake it in the oven. This is it! You’ve come a long way, baby. You’ll see tips and tricks to make sure your loaf comes out of the oven beautifully golden brown with a crispy crust. Congratulations on baking sourdough bread from scratch! Did you miss the previous episode? Check out How to Knead Your Sourdough Bread. Or start at the very beginning with How to Make San Francisco Sourdough Starter, and get ready for a wild ride!

Related Recipes & Articles


mom denise 
Jun. 8, 2014 5:09 am
please help, my loaf basically has a great taste, but doesn't completely rise or cook all the way through. The crust looks pretty, but is really thick. Any suggestions, would be much appreciated.
Feb. 21, 2014 9:49 am
Where is the recipe for this...I can't find it on Allrecipies
Feb. 20, 2014 10:29 am
Chef John, can I use all purpose flour rather than bread flour? I have a lot of ap but don't have bread flour on hand.
sourdough 1 
Jan. 22, 2014 3:37 am
Chef John, my first batch was nice and sour however, it failed to do the first rise... the problem (mine) is that I didn't quite understand when you said you were going to end up with 2 to 3 cups of flour that that included the first 1 1/2 cups. Needless to say it was pretty heavy with close to 3 1/2 cups of flour. It did bake rise a bit during baking (never give up... it's not over til it's over) and came out reasonably tasty but almost as dense as a chewy brick but was sliced thinly (really sharp knife) and eaten. You should make it clearer that you only used a "total" of 2c, and up to 3 if it's humid. Onward... I just turned out my second batch, which rose fine, and actually used just under 2c. This batch didn't sour as much as the first though. Must be that "science" stuff you were talking about. One other thing confused me and still not sure of your terminology, when you make your "starter" and on the day that you make your sponge, you say to not discard your "sponge"... is the "
Go Pro!

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States