Video: How to Bake Your Sourdough Bread -

Video: How to Bake Your Sourdough Bread

See how to bake San Francisco-style sourdough bread.

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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!

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Nov. 14, 2014 11:44 am
Im having trouble with the starter. Ive tried several times and cant get past about 2 days max. On each attempt it is really active within the first 12 hrs. I feed it the first 24 and its fine. Bubbling like mad, smells good. Then, halfway thru the 2nd day, it just goes flat. I do the same thing each time, re-whisk it in the morning and re-cover it. After that, it just goes flat, like its dead. Any clues? I really want to make this work.
Nov. 12, 2014 7:15 pm
my first attempt didn't turn out well. I think I needed to knead it more. The second time it was pretty tough outside and inside but both edible - especially if toasted. I am just now adding flour to my sponge for my fourth attempt. Will let you all know if I get better or worse results
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 "
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