Sourdough Bread Making Tutorial (A beginner's guide)
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- Опубліковано 9 кві 2024
- Follow along as I share my tips & tricks to baking what I think is the perfect white sourdough loaf.
White Sourdough · 100 grams of starter · 290 grams of water · 12 grams of kosher salt · 400 grams of bread flour - I like to add in two batches of 200 to incorporate flour · This is 75.6 percent hydration If you find this dough too sticky, you can reduce water to 275 grams (72% hydration)
Sunday Bake Schedule Friday night 8-9 pm: discard all the sourdough starter EXCEPT for an approximate tablespoon. Add equal amounts of water and all-purpose flour, starting with the water, stirring well, then adding flour. for one loaf, that would be 50 grams of water, 50 grams all-purpose flour Saturday morning 9 am Mix dough until shaky and let rest for 30-45 minutes Saturday morning 9:30 Stretch & fold and let rest for 30 45 minutes Saturday morning 10 am Stretch & fold - let rest for 30 - 45 minutes Saturday morning 10:30 am Stretch & fold - let rest for 30 - 45 minutes Let sit on the counter for 3 5 hours. It can go a bit longer if necessary. Saturday 2-4 pm Loosely Pre-shape by pulling sides together and making a round ball, dampen banneton proofing basket, generously coat the basket with rice flour, shape the dough ball again Use your dough scraper again to invert the dough into the banneton smooth side down. Place in the refrigerator for a long cold proof.
Sunday morning at 9 am
If you are using a Dutch oven, preheat the oven to 450* for one hour with the bottom part of the Dutch oven on the lowest rack (personally, I would leave the lid off for the preheating stage). If you are using a baking stone with a roasting pan lid, preheat the oven to 500* for one hour with the stone on the bottom rack. Sunday morning at 10 am, invert the dough onto a dough lifter or parchment paper and score the dough.
Dutch oven: Carefully put the dough in a pot, cover, and bake for 30 minutes covered and 15 minutes uncovered. Baking stone with roasting pan lid 17-18 minutes covered 5-6 minutes uncovered (I put my bread on a baking rack for the uncovered part of bake time, so the bottom crust doesn't get too dark. I like an internal bread temperature of 200-210*
All baking times are approximate; you should experiment to see what works for your oven temperature and baking method, such as a stone or Dutch oven.
Happy Baking!
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I am so happy to find your channel and this video is so helpful , with the enormous amount of videos of beginning sour dough recipes I was so overwhelmed I have just been feeding my starter and have yet to have made 1 loaf .that stops today. I’m going to make this ! I will let you know the outcome
Thank you for the chart!! That helps me!! I want to do the 100% sourdough fermentation!! I am trying to help my diabetes and lower my A1C. Learning!! ❤❤
Thank you so much. I just told my husband if this loaf of bread doesn’t turn out I’m quitting three years in and I feel like I’m going backwards. But you gave me hope. I want to bake it so bad so good. Thank you.
You can do it!
Great video easy to follow, how you make your starter
Thank you so much. I am sure your methods will be helpful.
Thanks for the High heat baking tips. I recently switched from a DO to a baking steel. Loving the soft crumb and crust!
Thank you, Ma’am… I will begin my journey.
Great thorough video of your process!
This was perfect and will help me so much🩷Thank you!💜
Very nice simplified video!
Darlene,just found your channel ! I made sourdough bread every week about 20 years ago..forgot how! Got some starter from a friend and am following your suggestions! Thanks for taking the time to share your knowledge!
Best wishes with your sourdough!
Looks beautiful!
How much you have taken the mystery out of sourdough starter. I have starter in my refrigerator. I didn’t know when I was supposed to use it. Now I do. Thank you so much for a great video.
Great idea to put cooling rack for the second bake. I have had a problem burning my bread all the time.❤️
Nice!
💐👍🏼💐👍🏼
I found some great tips that I will incorporate in my baking. This was a very helpful video, so thank you.
Glad it was helpful!
Best bread ever, nice to see how you do it. Thanks for the video, learned a lot
Glad you enjoyed it
What size banneton is that please?
I have gone through all the steps following your video. It’s in the refrigerator now when I take it out in the morning do I have to let it come to room temperature before I bake it. I hope somebody answers me quickly because it’s gonna come out of the refrigerator in just a few hours.
No, you don’t have to let it come back to room temperature.. You can score it right away and bake.
I bake directly from fridge to oven
Great vidieo. , Are you able to get two loaves under the roasting pan dome, and is that a gas oven? I am currently baking in a gas oven using two Dutch Ovens and I am getting tired of burning the bottoms of my loaves. I bake at 450 for 30 minutes with the lids on using parchment paper on the middle rack and even put a baking sheet on the low rack as I hoped it would help with the burning and 15 minutes with the lids off.. So I am eager to figure out a different way to bake two loaves at a time. Gas is expensive here in California with PGE and I need to make each oven session count. Thank you.
Yes 2 loaves under the roasting pan lod. That enables me to brake 2 loaves every 30 minutes.
My oven is heated by propane gas, we live in the middle of Nowhere so natural gas is not An option
@@FarmLifeatPopsOldPlace Can I ask where you happened to get that large roaster?? I am looking and don't see that one anywhere.
I purchased from Amazon it's a 25 pound granite ware roasting pan
@@FarmLifeatPopsOldPlace Excellent, and I found it. Time for me to step up to the next level. I will let you know how it goes.
Hello, great info, what is the hydration of your satrter? Looks to be about 100%.
Thank you, you are correct, my starter is 100% hydration
Thanks!
Please explain what a starter is
A starter is a combination of water and flour that has fermented. It contains naturally occurring yeast and bacteria, which need to be fed regularly to survive. When the starter is at a certain stage in its growth / ripe it will act as a leavener for breads and pastry.
How do you make your starter?
Mix 30 ish grams of water with 30 grams of flour - next day take some out and take equal parts starter/flour/water - repeat for a week until it starts doubling in size and bubbling. That's basically what makes your bread go poof 😁
I like my crust well done. Should I just cook longer or is there a better way?
Yes, I also like a nice dark crust. I bake a little longer uncovered on the rack