How To Make Sourdough Bread Masterclass

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  • Published on Dec 15, 2017
  • *** We've collected some of the most-asked questions from your comments on Patrick's bread videos and put them to him in this Q&A. We hope it helps your bread-baking adventures!
    You can watch it over here: tvclip.biz/video/l0CvE0jK0-4/video.html
    Here is the second part our two part bread masterclass with Patrick Ryan.
    Get back to basics with this amazing sourdough recipe. Patrick Ryan owner of Firehouse Bakery demonstrates how to make your starter for your sourdough. After that it is a matter of patience.
    Patrick wants to introduce everyone on how to make sourdough and show you do not need to be scared of making it. This is a simple guide on understanding how to make a simple sourdough.
    You can get the full recipe over on www.ilovecooking.ie under the bread section www.ilovecooking.ie/features/sourdough-bread-masterclass-with-patrick-ryan/
    Also make sure to subscribe to Patrick's TVclip channel here tvclip.biz/channel/UCfAsfCqw0puaznIsQ7N-yBA

Comments • 3 427

  • ilovecookingireland
    ilovecookingireland  5 months ago +314

    Yes, yeast is a fungus. An unfortunate slip of the tongue & and oversight in the edit (our bad), but Patrick definitely knows that yeast is a fungus, we promise! :)

    • Liz H
      Liz H 22 hours ago

      When you refrigerate the starter, mine developed alcohol, should i drain that before using it or stir it back in to the starter?

    • Markus Patients
      Markus Patients 16 days ago

      +Andy Pierce Bacteria is really in the flour and maybe in the water, depending on its source. Bacteria is everywhere and on everything but the FUNGUS is amongst us all and I have to start a culture of bacteria laden fungus starter today. Thanks for reminding me...

    • Andy Pierce
      Andy Pierce 16 days ago

      The idiots screeching that yeast is a fungus not a bacteria, yes it is but there is also bacteria in a sourdough starter culture.

    • Roy bob
      Roy bob 17 days ago

      Doh!

  • Alison Manifold
    Alison Manifold 4 hours ago

    Hi Patrick! I had my first success with your method and I’m super excited!! Just wondering at what point I could/should add flavours into the bread? Prior to finding your method I was experimenting with Parmesan and sunflower seeds and the flavour was epic - but the method wasn’t working... could I just add them in at the beginning with all the other ingredients? :-) thank you!

  • Anna Marcossi
    Anna Marcossi 6 hours ago

    Thank you! This video was so clearly explained 🙏🏻 I shall go an start my sourdough now :)

  • PFloydFRK
    PFloydFRK 9 hours ago

    could you spray the dough lightly with water to create steam in a non professional oven? i know some dough you wash with different type but for sour i am unsure

  • Gwen Mortensen
    Gwen Mortensen 12 hours ago

    My bread never comes out that good, thanks for the tips. I tried to teach myself to cook so any tips are helpful God bless you

  • Stop-Robot-Voices ! A
    Stop-Robot-Voices ! A 12 hours ago

    Hi, i can’t understand the website you are mentioning .
    Realbread.gov is all i hear but that dors not exist.
    Thanks for teaching us btw!

  • Cory Cox
    Cory Cox 14 hours ago

    Patrick, I have made a started that's now about 2 months old, it has a nice subtle sour flavor. However I have watched a couple of your episodes which are quite awesome. My starter does not have any leavening affect to it. I must use yeast to get it to proof. Any suggestions?

  • Bernd DasBrot
    Bernd DasBrot 16 hours ago

    So regular bread is trending now. Alright

  • Grilled Cheese
    Grilled Cheese 21 hour ago

    is this a “stiff” starter? or a full hydration one?

  • Jeanne Murray
    Jeanne Murray Day ago

    what the heck is strong flour???

  • Culinary Growers Organic LLC

    A liitle side note.
    When producing sourdough starter , Use a 50% / 50 % BY WEIGHT mixture .
    That will maintain the ever loved 100% Hydration status and is the main secret in sourdough starter success.
    Another great trick for your starter is to place it outside for a few hours exposed to the outside air and collecting billions of wild yeast spores.
    * use spring or distilled water
    * never let your starter make contact with anything metal
    Good Skill. !!!!!!

  • Vitality Central

    Hi Patrick what is the best way to store the bread in the freezer or fridge please

  • Aaron Turner
    Aaron Turner 2 days ago

    I was literally standing outside of your HQ in San Francisco. I seen the play button through the window and didn't even notice I was standing in the Masterclass office building.

  • Huong Thao Tran
    Huong Thao Tran 2 days ago

    What is tempreture when proving?

  • nobody important
    nobody important 2 days ago

    How about a video on how to not make sourdough? Because ok. You won. It’s everywhere. And it tastes like bicarb. Thanks a bunch.

  • irvin varela
    irvin varela 2 days ago

    Why prove it twice?

  • jaegersmum
    jaegersmum 2 days ago

    ‘Strong’ flour appears to be bread flour and ‘weak’ flour is cake flour. Who knew? :-) Lovely video.

  • Finbarr Collins
    Finbarr Collins 2 days ago

    My attempts never seem to make it past the second proving cycle 😒 I've tried both in and out of the fridge, but it never seems to rise and puff up like in the video. Any idea what I'm doing wrong??

  • Marie-Ève Poirier
    Marie-Ève Poirier 2 days ago

    This is the less intimidating video I’ve seen lately. My starter is ready, but I have only been feeding it since I’m reluctant to make the bread itself. This method makes it much easier to understand and makes me feel ready to go forward with the backing process. Thank you!

  • Apurva Kumar Joshi
    Apurva Kumar Joshi 2 days ago

    This video is a gem. Thanks for all the great tips especially on judging when the dough is ready. I used to mess things up and I know now where I used to go wrong. Thanks again.

  • Medhusalem
    Medhusalem 2 days ago

    I don't think I got the part where you talked about the discard.
    What do you do with the discarded flour and water mix every day, do you use it to for another bread and feed it later on, or do you just throw it in the thrash?
    Going to start the process today and would really like to know.

    • Medhusalem
      Medhusalem Day ago

      +Michael Sprute Thank you very much for your answers and your patience, I am now all set. :).

    • Michael Sprute
      Michael Sprute Day ago +1

      +Medhusalem 7-10 days is just when you first make the starter. After that, it'll live forever if you feed and treat it right. Like i said, you could hypothetically make bread everyday with it. Once your starters going though, is only takes overnight for it to grow significantly because by that point, you have enough wild bacteria and wild yeast feeding off the starter.

    • Medhusalem
      Medhusalem Day ago

      +Michael Sprute Ah so you have your starter which you feed on demand (if not you refridgerate it). I see, whenever you want to make bread you just use your normal amount, feed it in and let it grow over night?
      Why do you need 7-10 for it to grow then, if you can just do it in one go? Is it just to enrich it as strongly as possible or what is the secret her?

    • Michael Sprute
      Michael Sprute Day ago +1

      Medhusalem Ya of course :). I‘ve had the best success using an old honey jar. I‘ve tried it in the bowl before but somehow it dried out. And i do really like the fridge method too as I also bake once a week and it minimizes waste for me. I keep a smaller amount of starter that I just fed in the fridge and the day before I bake, I take it out and feed the entire thing with as much water and flour as the recipe calls for (in this recipe it‘s 320g for 2 loaves I believe) and just leave that at room temperature overnight. Then just leave about a tablespoon of the starter in the jar and feed it a small amount and let it rise a tiny bit before you put it back in the fridge for the week.

    • Medhusalem
      Medhusalem Day ago

      +Michael Sprute Thank you very much for your answer, much appreciated.
      I used the discard from Day 3 and fed the day 3 Flour and Water to it. So now I have two mixings.
      One I am keeping in a little and wide open bow, the other one is kept in a taller jar with a narrower opening.
      Both are covered with a paper towl. I wanted to know which would be developing better.
      The Fridge Idea is really good, because I would like to be able to make bread at least once a week and with that method I could always safe something extra.

      Kind regards

  • Marc Tißler
    Marc Tißler 3 days ago

    i dont even like to cooking but the host is great! As is the video :)

  • Paul Fuente
    Paul Fuente 3 days ago

    When you put it in the fridge does the top have to be loose or airtight? Also somebody please clarify do you do a feed before you store in the fridge or only the night before you take it out and bake? Thanks

  • XavierKatzone
    XavierKatzone 3 days ago

    Nice. BUT wild yeast are not bacteria, though they may indeed be symbiotic organisms!

  • Bappu Deb Nath
    Bappu Deb Nath 3 days ago

    This is the best video I have ever watched on how to make bread. 101 points***

  • Aaron Thomas
    Aaron Thomas 3 days ago

    What can I use if I don’t have a tea towel

  • Ebony Basher
    Ebony Basher 4 days ago

    This may be a dumb question, but if you're only looking to make one loaf can you simply half the quantities you've listed?

  • Jesse Jordan
    Jesse Jordan 4 days ago

    Thanks so much for this. I’m now hooked.

  • Diabetic Gaz
    Diabetic Gaz 4 days ago

    do you not need to make a levain?

  • smirkovs
    smirkovs 5 days ago +1

    Guys dont listen to him 230 celsius and your bread will develop hard crust as rock and will be undercooked inside

  • Mike Howe
    Mike Howe 5 days ago

    If I was to make burger buns from this recipe, what would you recommend for the cooking time please?

  • SUMANOS BAKERY Northern California

    tvclip.biz/video/qRUQusMDtG0/video.html

  • Adam
    Adam 5 days ago

    Im trying this with spelt flour and the dough is extremely sticky but I am still getting the window pane effect. Is that still okay? It will not turn in to a ball like Patrick's does before proofing.

  • kmkahuna003
    kmkahuna003 5 days ago

    Just for the record: this video is why I started trying to make sourdough! There's a lot of TVclip videos out there about it, but this one has to be the most enjoyable and simplest. Going strong now for over a year, my starter is doing great, and the family really loves the bread.

  • Claire Reed
    Claire Reed 5 days ago

    Great video, I cannot wait to get my starter started!

  • Stiko Rama
    Stiko Rama 6 days ago

    I am missing something here, how often I have to feed it when is in the fridge, once a week? Great video by the way my bread now looks similar to yours :) but until today I baked with yeast. I am going to change that, I prefer sourdough.

  • Elisabeth McGregor
    Elisabeth McGregor 6 days ago +1

    People like you are keeping traditional skills alive. Thank you!

  • Juan Urquiza
    Juan Urquiza 6 days ago

    He talk like Rod Stewart, and good video btw

  • shwawen
    shwawen 7 days ago

    Thank you! Great video :)

  • Zim Zimmerman
    Zim Zimmerman 8 days ago

    how are you adding the same weight of flour + water that you take out, you would always be growing in the base amount, do you mean the amount of water+flour must equal what you took out?

    • shortchazz
      shortchazz 6 days ago

      Zim Zimmerman ratio, 1 part starter, 1 part fresh flour, 1 part water. 200 grams starter, 200 grams fresh flour, 200 grams water.

  • The Muffin
    The Muffin 9 days ago

    I feel like some people just dislike because they can and want to, no reason they just do it

  • rinaldi ferdi kaeng
    rinaldi ferdi kaeng 9 days ago

    Damn! almost moved me to open my personal store lol
    generous and caring video

  • From Hawaii
    From Hawaii 9 days ago

    Hi didn’t read through all the comments maybe there was a question about this but could you please let me know if I can leave the dough to proof overnight. Thanks

    • Jesse
      Jesse 7 days ago

      he mentioned you can leave it to do the final rise overnight

  • Paul Wil
    Paul Wil 10 days ago

    Do i leave the jar with the dough open while the process of feeding or do I put a lid on ?

    • Jesse
      Jesse 7 days ago

      a loose lid it best because it generates gas so if its sealed itll turn into a bit of a bomb :P
      but you also want a covering to stop it drying out

  • Natalia Fazio
    Natalia Fazio 10 days ago +1

    i loveu

  • Cassie Lyness
    Cassie Lyness 10 days ago

    Loved watching your video. I'm going to make my own sourdough starter.❤

  • Marineboy King
    Marineboy King 10 days ago

    I wonder if Patrick does baking classes? I for one would definitely go, love people that really love their food and so passionate for bread. I’m at day two 😥

  • Carl Dawkins
    Carl Dawkins 11 days ago

    It's so simple to make soredo bread with these 38 steps over 9 years. So simple to make soredo bread.

  • TheoWulf
    TheoWulf 11 days ago

    Fam, i aint got 3 weeks to make a bread. Ill just buy it.

  • Andy Millen
    Andy Millen 11 days ago

    My dough always ends up too sticky after the first prove.
    What am I doing wrong?

    • Andy Millen
      Andy Millen 9 days ago

      +irvin varela yes more or less.

    • irvin varela
      irvin varela 9 days ago

      Mine turned our the same and the started keeps getting really watery, does yours do the same?

  • Chelsea Ruck
    Chelsea Ruck 11 days ago

    Wow. I have done so much research on making sourdough bread and this video not only taught me more than I need to know, but also gave me the confidence to try again! Thank you for the informative video!

  • Nicholas Hanna
    Nicholas Hanna 11 days ago

    Definitely the best video I've seen on sourdough. I live in a very dry climate, so I've had to adjust the recipe by adding about 40 mL more water. That being said, you will make absolutely spectacular bread if you follow Patrick's advice.

  • Luis Vargas
    Luis Vargas 11 days ago

    r

  • Wasafat Anto
    Wasafat Anto 11 days ago

    Where to find this pyrex dish?

  • Patsy Foulkes
    Patsy Foulkes 12 days ago

    So you use rye starter for white bread? why not white flour?

  • Michael Scott
    Michael Scott 12 days ago

    Why does this loaf of bread have better waves than me?

  • Sharin S
    Sharin S 12 days ago

    Thank you! Very precise. I used to over proof it and didn’t know why I mostly failed. Thanks for bringing that to our attention,.

  • Nik JCB
    Nik JCB 12 days ago

    Absolutely fantastic video!!!

  • natureboy tom
    natureboy tom 13 days ago

    I have learned so much from you in 16 min, than I did learning at restaurants where I worked. Hello from Oz.

  • C____s
    C____s 13 days ago

    Great video. Do you cover the starter with a lid?

    • Jesse
      Jesse 7 days ago +1

      a loose lid it best because it generates gas so if its sealed itll turn into a bit of a bomb :P
      but you also want a covering to stop it drying out'

  • Gyöngyvér Jankov
    Gyöngyvér Jankov 14 days ago

    I loved that video. Thank you! ☺️
    I’ll try to make my own sourdough starter right now 😍
    In my kitchen the temperature is not too high... it could be a problem?

  • Eric Johnson
    Eric Johnson 14 days ago +1

    I think I messed up my starter on my initial attempt. It was going well I think until I forgot to feed it one day (so it went about 36 hours between flour additions). Then I had it in the fridge for 3-4 days and today it doesn't smell good or sour at all.
    Question: are you supposed to cover/put a lid on the jar when it's sitting overnight? I thought it should be open to get oxygen, but maybe not?

    • mellima
      mellima 12 days ago

      Eric Johnson I have had the same question.

  • John Knightly
    John Knightly 14 days ago

    Did I miss it? Proof covered or uncovered if in proofing basket?

  • Pamela Jack
    Pamela Jack 14 days ago

    Ohhh .. When I was young, I never understood why my mom kneaded dough for up to 30 mins cause I would just do it for like 3 😂 I would just get tired and lazy. Then she'd shout and say my bread would come out flat & it would! Lol

  • lmwrt
    lmwrt 14 days ago

    Awesome bread.

  • Ben Minderhoud
    Ben Minderhoud 15 days ago

    Baked several breads like this. What am I doing wrong when the bread breaks open at the sides whilst baking?

  • Johan
    Johan 15 days ago

    Definitely Master class 👌

  • Lizzie Lane
    Lizzie Lane 15 days ago

    thankyou - on a learning curve and much appreciated that you have taken time to teach

  • L6 Yurim
    L6 Yurim 16 days ago

    Baking bread is on my to learn list for ages. This is a Great video with a lot of great info. Not just the how but the why too! Thank You

  • Erik van Dijk
    Erik van Dijk 16 days ago

    I absolutely love this video. I have been making bread following this recipe now for about a month, haven't bought any bread since. It's just awesome. I have one question though, I had to "get to know" my starter before I learned when it's best to use it. I make lovely loafs consistently now, but I notice that one day it's more sour then the other. Anybody who knows how that works? It's always tasty but I like it better when its a bit more sour...

  • maria Victoria almoneda

    *THANK YOU SO MUCH FOR THIS **VIDEO.IT** HAS MUCH CLEARER EXPLANATIONS AND PROCESS!!*

  • Nick Miles
    Nick Miles 16 days ago

    How much flour and water do u add after day 7 and how much should u take out to keep it the same amount?

  • Cherise Moss
    Cherise Moss 16 days ago

    Great information. I really appreciate this video. Thanks so much for sharing your knowledge.

  • Fozia Saeed
    Fozia Saeed 16 days ago

    Loved how you explained it

  • Stan Francisco
    Stan Francisco 17 days ago

    How big is that pyrex dish? 1.75 or 2.9 quarts?

  • Szymen
    Szymen 17 days ago

    but won't that steam break my home little oven?

  • sexntuna
    sexntuna 18 days ago +13

    He uses flour like Jamie Oliver uses olive oil.
    "A tiny bit of flour" - continues to pour a lot of flour

  • eogg25
    eogg25 18 days ago

    I made my starter over 20 years ago and am still using the same starter by continually adding to it, three days ago I cleaned it and started two batches of it. today I will use one of them. You have to clean it if you don't use it at least once a week, I forgot mine and it began to taste and smell like wine. that's why it has to be cleaned. enjoy

  • Common Man Thoughts
    Common Man Thoughts 18 days ago

    We've gotten into making our own sourdough and other breads due to a diabetic diet my wife has (sourdough, wheat and especially rye are far lower on the glycemic load than typical breads). We need whole grains, too. Such breads are very costly, though. We use whole grains for everything. I've worked with this recipe for a few weeks now using whole wheat. I imagine it would be phenomenal as made with white flour. With whole grain, while it's tasty, it's too dry and dense using the ratios in this recipe. I've found that the water works best at around 80% by baker's percentage (percentage of ingredient in relation to total flour). It could be higher, but then you're probably looking at a no-knead bread. This recipe is at 67%. Using the flour numbers from above, that total flour would be 960g (including what's in the starter) which would put the total water at 768g. There's already 160g of water in the starter. So the added water would be 608g. A single dusting of flour on the work surface was enough flour for the kneading to get it to have a very nice window pane effect. I also reduce the flour (not including starter) by 5% and substitute vital wheat gluten for that amount (40g).

  • Roni's World
    Roni's World 19 days ago

    Why in day 3 after adding 100 g of flour and 100g of water Its so dry??? Helpppp

    • Pinnocolo
      Pinnocolo 19 days ago

      Maybe you should add a bit more water. But uh... take that with a grain of salt, I've never done this before

  • Becky Tull
    Becky Tull 19 days ago

    Ok, so clairity needed.... I followed this and my starter was dry and lumpy. You need WHOLE WHEAT or unbleached flour and if you have chlorinated water it will kill the yeast, use distilled or leave it out to evaporate for 30 mins :)

  • E Neal
    E Neal 19 days ago

    I wish I could find someone in my area to get some of their starter. I've made countless loaves of delicious no-knead bread, but I'd love to try my hand at sourdough bread.

    • Munga Dey
      Munga Dey 18 days ago

      Huh? Just watch the first couple minutes of the video.

  • Heidi Sifein
    Heidi Sifein 20 days ago

    You are a superb teacher!! Thank you!

  • Markus Patients
    Markus Patients 20 days ago +1

    A cup of flour and a cup of H2o for you American blokes and "Discard", you'll have to look that one up. It must be a Chinese translation for discharge.

  • MIchelle Zarnke
    MIchelle Zarnke 20 days ago

    Will this recipe work with Robin Hood bread flour?

    • MIchelle Zarnke
      MIchelle Zarnke 20 days ago

      I watched Patrick’s q&a and he answered this question.

  • nadtorus
    nadtorus 21 day ago

    dude i thought Rod Stewart who's talking

    • Random One
      Random One 19 days ago

      nadtorus 👍 get yourself over for a holiday friendliest people around.

    • nadtorus
      nadtorus 19 days ago

      +Random One just kidding man:( I don't even know the difference between two accents

    • Random One
      Random One 19 days ago

      nadtorus rods Scottish, your man here is Irish. Listen again.

  • Heidi Gartman
    Heidi Gartman 22 days ago

    Awesome video thabk you so much!! What do you cover the banetton with before you put it into cold storage?

  • Anna McHugh
    Anna McHugh 22 days ago

    This was so interesting! And he really made me believe I could do it! Most interesting video I've watched all month!

  • Piper Mccoy
    Piper Mccoy 22 days ago

    Use a very clean utensil instead of your fingers ..easy to contaminate with the wrong kind of bacteria make sure fruit flies don't touch it or you will get a wrong bacteria also a few fruit flies in a large batch of wine to vinegar. I am sure you know that but other may not. :-) easy to ruin especially if you have NOT made bread in your home that much .. You will not have the right type of yeast in your home especially a new home. I love that description of the window pane effect .. "they are lying " ha ha thanks great video !

  • Jane Wrigley
    Jane Wrigley 22 days ago

    Hi can you make sundries tomato sourdough pls

  • Theresa Thomas
    Theresa Thomas 22 days ago

    I normally make lovely bread, but never tried the sourdough and want to stop using the instant yeast. You have encouraged me so much by this video and I'm going to start it for the first time today. Thank you so much.😊

  • mac tíre
    mac tíre 23 days ago

    Great video

  • Joao Arquimedes
    Joao Arquimedes 23 days ago

    Can someone help me? What is the hydration point of bagatelle T65?

  • Karen Hebert
    Karen Hebert 23 days ago

    can you use almond flour or coconut flour to make your stater

  • STRIPKWIK
    STRIPKWIK 24 days ago

    Ok I’m on Day 3! Calvin seems hungry again! So away to feed him and put him to sleep! It’s like having a child again but at least this one doesn’t cry overnight!! Hahaha 😂

  • Nadhira Rauf
    Nadhira Rauf 24 days ago

    😍👍🏼

  • Chef E
    Chef E 25 days ago

    I like to know howuch the freshness of the flour maters? I did my sourdough,after few days it smells like nail polish,made bread with it,when I left to rise,it became super sticky ,like impossible to knead,it would stick to everything,it looked like the gluten wasn't there,or no mater how long I knead for ,it wouldn't develop.the flour I used is organic ,but it is open in container for about 4 months.can this be a problematic? Cheers

  • scottkb2000
    scottkb2000 25 days ago

    what size are the jars?

  • MoistMilk
    MoistMilk 25 days ago

    Ryan, you are such a badass, you have inspired me to start my first
    sourdough starter, day 4 now, can't wait to bake my first bread.
    I love bread, so I'm looking forward to not eating all the other crap that is in storebought/mass produced bread.

  • B. HANSON
    B. HANSON 26 days ago

    Sorry if this question was already asked but I’ve followed these instructions and I’m curious about feeding the starter long term, after the cultivation process. My question is: once my starter is ready and I start using it, I replenish the starter based on the weight but do I also need to remove and discard any material (as done during cultivation) or is it simply a matter of adding flour and water to feed? Great video. The process is simple and my starter smells amazing (I’m on day 5 right now).