Why Brian Lagerstrom Switched to Bread Flour — and How It Fixed His Most-Watched Recipe
Brian Lagerstrom overhauls his viral '1 Dough 3 Loaves' recipe after thousands of commenters struggled with the original. Version 2.0 swaps all-purpose flour for bread flour, reduces hydration, and walks beginners through three loaves of increasing difficulty — from a simple ciabatta to a full-sized boule baked in a Dutch oven. A must-watch for anyone who failed the first version or wants a more foolproof artisan bread at home.
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🧾 Ingredients
- 1250 grams warm water
- 22 grams instant yeast
- 3300 grams ripe poolish
- 412 grams salt
- 5400 grams bread flour
- 650 grams whole wheat flour
- 7150 grams room temperature water (for poolish)
- 8150 grams bread flour (for poolish)
- 9Tiny pinch of instant yeast (for poolish)
- 10Semolina flour or fine cornmeal (for Dutch oven)
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