Video: How to Bake Your Sourdough Bread - Allrecipes.com

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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Comments

 
 
Susan 
Feb. 21, 2014 9:49 am
Where is the recipe for this...I can't find it on Allrecipies
 
Pat 
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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