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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May 19, 2015 1:28 pm
The one thing you didn't cover was that you would want to feed your sponge again and keep it ready, wouldn't you? You said to put the leftover in the refrigerator, but you'd run out very quickly if you didn't feed it and keep it growing. Plus, I think I remember that in a week, if you haven't used it, you'd want to discard some and feed again.
Cast Iron Cook 
Apr. 13, 2015 6:26 am
When the sponge is done how do I store it if I'm not ready to bake some bread? How long will it keep in the fridge?
Mar. 8, 2015 6:21 pm
I found this video series incredibly, painstakingly, frustratingly, hard to follow, but I have used ideas from one of Chef John's recipes (a printed one) to bash together a recipe for my first ever loaf of bread, so I was willing to try and make something of this. Probably won't do it again, though. I was lucky that I have been making beer for a couple of years, so I had some feel for working with yeast. One night, I wanted to use my leftover yeast, instead of always throwing it out (can't compost it in the winter). My bread was great for a complete novice. BTW, counterintuitively, the water in the pan is to make the crust hard. If your crust is too hard, cut back on the humidity.
Feb. 13, 2015 7:12 am
Every thing turned out wonderful. My dough rose beautiful overnite , when I turned it out to form the baking loaf the dough was way too wet. I was Leary to kneed again, I probably should have. As I layed it on the pan it was spreading out . Could I have added more flour till the ldough was more manageable?
Feb. 10, 2015 7:44 am
If you are having trouble keeping your starter going try feeding it twice a day. Almost every baker I've worked with feeds the starter twice a day.
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.
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