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Claire Saffitz is back for another round of Try This at Home, a series where she guides you through different baking projects and techniques. Today’s lesson is on sourdough bread. You’ll need to find a starter, invest in some essential equipment, and set aside three days, but the end result — gorgeous sourdough loaves like the ones you may have seen on social media — is totally worth it.

0:00 – 0:47: Intro
0:47 – 1:27: What is sourdough?
1:27 – 3:41: Starter talk
3:41 – 5:15: Autolyse
5:15 – 8:31: Incorporate the starter
8:31 – 10:38: Mix the dough
10:38 – 12:54: Fold the dough
12:54 – 16:37: Shape the loaves
16:37 – 17:35: Proofing
17:35 – 20:48: Bake
20:48 – END: Eat!




About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).

24 thoughts on “Make Beautiful Sourdough With Claire Saffitz | Try This at Home | NYT Cooking”
  1. My first time my loaf had a super huge bubble on top and it was super dense on the bottom. I never understood why or where I went wrong….

  2. Love this video…but recipes require subscription. Not worth it to watch if I cannot get the recipe.

  3. That dough looked a little overproofed to me – anyone else? Love Claire though, love her working with NYT.

  4. 3:23 I feed mine every ~2-3 weeks, it still makes really good bread!
    I started putting off feeding when, (i'm pretty sure), "the bread code" did a video about it.

  5. How would I know if I've even come anywhere close to a Tartine loaf? The chances of me ever getting to try their bread are pretty slim to none, so it's not like I have any kind of comparison for a loaf I bake in my own home kitchen.

  6. The sourdough floating test is just useless, and that crumb makes me wonder if a little more proofing was needed. No offense to the CC or the fans, but The Bread Code and Proof Bread do this at a whole, much more refined level.

  7. I wish I could develop a taste for sourdough but I can't. I even have a low maintenance starter I made from scratch 10 years ago which I keep feeding. No matter what technique I use it tastes too sour for me. For most of my yeast baking I go with a poolish.

  8. Kenji has a way to do this without using a preheated Dutch oven–which can be a hassle and a little hazardous. He just puts the risen loaf onto an aluminum baking sheet and covers it with a stainless steel bowl. Puts it into a 500 degree oven, but turns it down to 450 so the bottom doesn't burn.

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