Get the recipe: https://nyti.ms/2SMS5eC
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”
anyone know where her apron is from??
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….
I’m naming my month’s old starter Claire.
CLAIRE AND FULL-SOUR SAFFITZ ARE BACK!
those neon yellow clogs at 19:26, I can dig it
Breadmaking: When It's Okay to Punch Things.
Missed opportunity in Claire's byline: "glutenthusiast".
It would be cool if you could show us making Challah Bread.
Love this video…but recipes require subscription. Not worth it to watch if I cannot get the recipe.
Did she temper the chocolate though
That dough looked a little overproofed to me – anyone else? Love Claire though, love her working with NYT.
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.
Love that they use grams!
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.
why not make bread that actually tastes good LOLOLOL ew
BA lost a gem.
claire. can you make english muffins
The float test is meaningless.
But why cover the bread, didn't you say there was beneficial spores in the air?
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.
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.
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.
I LOVE CLAIRE, BUT WHO DOESN'T?
Thank you so much for the subtitles!! ♥♥♥♥