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Claire Saffitz Makes Sourdough Bread | Dessert Person
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So excited to be back! Bread is what I make when I feel happy, or sad, or stressed — or just when I am in the mood for fresh, delicious, bread! Let me know any questions you may have about bread in the comments below!
This video is a bit more useful than the NYT video, which is a showcase of your relationship to the practice of making bread rather than the actual bread making process.
Hi Claire, I love sourdough and have started to learn the process of making it. I have watched many videos on sourdough making and many of the videos has their dough do it first rise after they've completed the stretch and fold. Some leave their dough to rise for 3-4 hours before shaping it. Do you recommend that??
1 1/2 hours on 500 decrees the electricity bill will be sky high. But the bread looks amazing 🤩
I find that the cast iron always burns the hell out of the bottom of the loaf, so when I take the lid off I transfer the loaf to a pizza stone and bake it on that for last 30 minutes for a perfect bottom crust. It never burns on the stone.
Thank you SO much Claire – this is a wonderful video that I have followed yesterday and today producing wonderful sour-tasty results. I am new to sourdough, 2 months new! Loving the precise explanations of what to do and why. The why is so important. You make sourdough starter and baking both exciting and comfortable. And my son gifted me your Dessert Person book recently – amazing recipes I'll be making. Thanks!
Hi Claire, what brand of dutch ovens do you use? What would you recommend for people on a budget?
I like the way Claire speaks of the dough as if it was a sentient being with tendencies, desires, and needs.
I think it will take me at least 20 more attempts before my bread looks as lovely as yours, but I seem to make some good progress each time I try it. Thank you for your great teaching! PS: Do you ever temp your bread during/after baking? I saw Alton Brown do this and find it quite useful in determining doneness. Thanks again!!
So happy I found you! Thank you!
When I make sourdough it usually tastes like rye bread even though I don't use rye flour.
Claire saying bread baking is like doing yoga..I felt that.
I have a recipe for starter in my Panasonic bread machine book
It starts with a little yeast etc
After I use it,and feed again
Will I need to add. Yeast again
Or just flour
With water?
thank you! you explain the steps so well. I have made them with inconsistent results. Will use your method.
Do I like Sourdough Bread? No.
Do I like Claire? Yes.
A tip on gloves for high heat: welding gloves! They are super heavy duty and cover the forearm too, which is really handy for reaching into the oven to deal with dutch ovens. I love mine, and they hold up really well.
Is this recipe in her Book???
This is so epic. What I've always wanted to see you make! Looks so perfect and worth it!
Thank you for this video and all yours precious instructions ! Have you any tips to avoid burning the bottom..? No matter what mine is always burnt (otherwise it feels undercooked). Thanks 🙂
Claire Saffitz is a mood
also: I kind of hate you for saying that fruit tarts are an "easy home recipe" — I completely ruined some recently, trying to bake mini-tarts. My grandparents ate the filling out of them but I utterly ruined the pastry. It was cement. I hate myself. Choux is way easier/
The bread tastes amazing! It has a tangy taste combined with the nice wheat flour makes it taste amazing
Oh my, that looks like actual bread, good job!
You rarely see something like that outside of Germany.
The editing always has me laughing out loud!! Makes watching your videos even more fun and enjoyable!