Sourdough Bread Recipe - Bread Machine
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- Опубліковано 26 вер 2024
- Here I show you how I make sourdough bread using a bread machine and sourdough starter. I take you through the process step by step to empower you in making your own bread.
You can purchase Real Salt here: www.amazon.com...
You can purchase a bread machine like mine here: www.amazon.com...
I’ve been trying to make a decent loaf of sourdough for years. This helped me knock it out of the park yesterday. My wife said it was the best sourdough she ever tasted, and she tells me when she doesn’t like something I make. It was also the best I’ve ever tasted and I made it in a 30 year old bread maker I got at Goodwill for 12 bucks. This video is very engaging. The timing is relaxed with wonderful guidance every step of the way. I followed the recipe to the letter with just a few exceptions at the end: I did the final proof with all of the dough in a single proofing basket and cooked the loaf in a cast iron Dutch oven on parchment paper. 400f covered for 40 minutes, uncovered for another 20. Beautiful results! I”m absolutely certain that the loaf pans loaves are just as delicious. Follow along and you”ll make killer sourdough. I’ll be making this at least a few times a week. Thank you for a wonderful video!
I did the same and finished in a Dutch oven. Best sourdough I think I've ever had and I'm from the SF Bay Area. I heated the Dutch oven for 30 minutes at 500°f. Then put it in the oven at 485°f for 18 minutes. Then took the lid off and cooked it for 25 minutes at 465°f.
Wonderful! Thanks for this video! I just got some sourdough starter from a friend but I'm a big bread machine user and I didn't want to have to go back to kneeding by hand (I've got 4 little kids, ain't nobody got time for that!) I'm so glad to have found this video to see that I can still use my bread machine with sourdough!
Lauren Goodwin glad it was helpful! I have three kids and you are right, ain’t nobody got time for kneading! 😆
Thanks. Best video on using the bread machine out there that is actually sourdough. 🙏
I love your kind heart! Thanks for helping me. I've had the starter but my first loaf was a hockey puck, so doing the first part in the machine has taken a weight off me! I cannot wait to finish what I've started.
You're in the desert; I am in San Antonio, TX. Have a great day!
Let me know how it turns out. Remember that the flour you use makes a big difference too. I have the best results with MorBread flour.
I have this bread machine and it’s a real workhorse! I’ve had it for at least 15 years and use it several times a week just to make my dough. I also have a “proof” setting on my new range, which I love! Thank you for a great video on making sourdough bread in it!
Laurie Pullins I love my Bread Machine too! Don’t know what I’d do without it.
Thank you for the video. I just got a bread maker and am new to sourdough. I'll definitely try sourdough mixing in the bread maker and baking in the oven. Loved your child in the camera - he's so cute. You'll have to re-enact with him 4 years later.
Hi. Great, easy bread. I made a few changes, 2.5 cups bread flour and 1 cup starter. Then I let rise 7 hours in my proofer bag at 80 degrees and it rose to the very top of my Cuisinart bread maker vessel. I ow have my favorite go to for sourdough and no hot oven in the summer. Yay.
How much water did you use?
I used the 3/4 cup water as the recipe called for. I also set my Cuisinary bread maker for 1 hour 10 mi uses when I bake it. It rises to the top and makes a perfect bread every time. Please contact me if you have any further questions. Sorry it took so long to respond. ❤😊
Great video! Thank you. I just purchased a bread machine and have been watching a ton of videos in hopes that I’ll end up with a perfect loaf.
Love this video! Very good instructions and the only video I’ve watched (seen about 20) that is clear and easy. Thank you!
Maggie InTheMay Thank you, I’m glad it was helpful!
YES! I totally agree!
What a great tutorial! ❤ You explained every aspect sooo well! Thank you 🙏. This was so helpful. Im a new subbie now
Thank you so much. I followed your directions exactly and got two perfect loaves of bread.
Awesome! So glad to hear it!
Hi A couple razor cuts on top will stop the splitting on the sides (tradition sour dough signatures)
Good to know Thanks! 🍞
thanks!
Thank you so much for sharing this video!
Very clear instructions, thank you so much! I've tried doing it the traditional way by hand, but there is no reason for all that work and time if the machine can do it for you!
Thanks for a great video and ALL the answers to questions below. I have suffered through many videos before finding yours. Tons of information I didn't want on the science, just your process!!! Big hugz for a job well done.
Thank you, let me know how it turns out!
Thank you so much for sharing the video. Really helpful and the loaf looks great. Once again thanks for sharing
Thank you for the inspiration. You made it look so much easier than other methods. Thank you also for the idea of sharing extra homemade bread with friends and neighbors :) :)
Such an instructive video. Time to get the bread maker out and get a sourdough starter going. Thank you.
Really good love your good will gesture god bless and may he keep you safe.
Your bread looked so good, can't wait to try out my new bread maker tomorrow. Thank you for the simple, no fuss recipe
Julienne Walker Let me know how it turns out!
One of the simplest, step by step videos I've seen. Finally after 3 years of being mentally ready, I made my beautiful wheat starter, I now feed it with all purpose flour. I was experimenting with the baking, I got a bread machine to do the kneading, But I still wasn't happy with my dense thick loaves. I wanted a soft bread or a crispy sourdough. I came back to the UK in 2006 & couldn't find my beloved sourdough anywhere. So I started baking. The first 2 loaves I made was one with strong bread flour and one was AP flour. I should've watched some sourdough videos before I jumped into it. But oh well, we learn from our mistakes. Both failures with no rise. I finally made 2 beautiful loaves yesterday. One perfect sourdough, using a starter and one perfect soft bread made with AP flour and milk powder and instant yeast. These were made in the oven. But I want to back to my bread machine. I always set that at dough settings like yours, then once risen, I take out the paddle (don't like the hole) then grease the pan & shape it mix seeds and let it rise again, then bake it. But after watching your simple step by step video I want that sourdough taste & soft bread. I do like the generous salt in my breads as well.
A couple of questions about the starter please.After taking out from the fridge, do you feed it immediately or let it go to room temperature? I notice you put the unfed starter to your bread that you're making. Is that the correct way. After feeding do you put it in the fridge immediately? Last question, I been leaving my jar sort of open in the fridge, just like I did the first 7 days, giving it room to breath. I have a glass jar with the rubber on top and metal ring around the jar to make it airtight. But its in the fridge & I didn't put the ring back on to give it room to breathe. Is that correct? Or should I tighten the seal. I dont bake daily, only once a week & my jar is smaller than yours.
Allison Thomas I use the unfed starter to make the bread. I do not allow the starter to reach room temperature before feeding it and I do put it immediately back in the fridge. You can leave the lid loose in the fridge to allow it room to expand. If you tighten it, you will notice a hiss of escaping air when you open it. Both ways work and I slightly tighten it to prevent accidents when putting it in and out of the fridge because I have a bad habit of lifting it by the top of the jar. 😬
@@DesertHavaGarden Thanks for the response & advice, I just love my breads now.
So you don't feed the starter & let it double in size before adding to the bread machine?
Caren Kelly I usually feed the starter the day before using it, but at least 6 hours before using it.
You are the BOMB! everything came out EXACTLY the same as yours thru every step of the process! I did get nervous when the electric motor started to smell a bit from the weight of the load. ☺
Thanks for a simple recipe! Can’t wait to try it :)
I wish you luck! Bread is a funny thing that will be a little different for everyone, but is almost always still good!
Thank u.. I'm gonna try use bread machine after this. Sick of handling sticky dough😕
I love your videos and presentation. Easy to watch. Your volume is so low even with my PC volume all the way up.
Glad to find this! Just delving into sourdough, and I actually have the exact same bread machine, but I have always made plain white bread.
Hope it is helpful! Let me know how your sourdough turns out.
24:23 great video, have to get use to sour dough recipe and not yeast recipe!! Patience and time are key ingredients for dealing with the sour dough recipes!!
Thanks again👍
Thank you ... very helpful. Blessings from Idaho. (:
I love this thank you so much for sharing! Sour dough can be so intimidating I tried once and failed tremendously after an all day process lol. My question is since I don't have the bread loaf pans could I make in my Dutch oven?
Absolutely!
Thank you for sharing. I make Artisan Sourdough Bread. I thought with using the bread machine, instant yeast also had to be added to help with the rise.
Thanks for watching! No commercial yeast is necessary as long as you give it enough time.
Trying this tonight, wish me luck.
It will get easier as you do more! It is ok if the bottom of the loaf is moist when you pull it out of stoneware. When it cools on the rack it dries out.
hi! love this! q for you queen: if i were to bake it in the bread machine after letting it rise the additional hours, which setting would be best for it? thank you 👏🏽
I have a video for baking in the machine too…check it out here: ua-cam.com/video/7tqWRXqBc8I/v-deo.html
Hi! I loved your sourdough bread videos, i saw u have vegetables videos too, so i subscribed :) and i'll watch them. i would like to know how you use the soyrdough starter for pancakes or waffles, it would be nice to see a video of that! Thanks a lot! I appreciate a lot the health info that you share in your sourdough videos too. Amazing job!
Hey thank you so much saving this one and trying it soon.
Let me know how it turns out!
Great videos...Is starter at room temperature or can we add cold...from the fridge?
I add it cold from the fridge, no need to allow it to warm in advance.
Yum, Cassandra.
Wonderful explanation and video!
This is a great video, I hated all the folding involved in sourdough so a real game changer. Could you leave the dough for 18 hours in the machine? Might have to look into some stoneware for baking bread
You can absolutely let it sit for 18 hours! I love letting mine have a long ferment to really develop that sour flavor.
Thank you for such a detailed explanation of the whole process! Going to try making this. I haven't yet had success using my bread machine for sourdough, but your recipe is allowing for more resting time in between steps and I'm hoping I will have success with it. Do you know if you do all the steps up to the point of baking, can I put the risen unbaked bread in loaf pans in the fridge overnight and then remove from fridge in the morning to warm to room temperature then bake? Or even after the unbaked bread has been set in the buttered loaf pan to rise the 2nd time, can I pop in the fridge and do the 2nd rise after it comes to room temperature the next day and then bake? Thanks in advance!
just rewatched this one. Very well done. it's interesting, going back and watching again after baking for a while. pick up the great pieces of information that you missed the first time because you hadn't done it yet. :)
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I somehow lost the account password. I love any tips you can give me.
@Israel Kelvin instablaster ;)
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Takes a while so I will reply here later when my account password hopefully is recovered.
@Joe Alexzander it did the trick and I finally got access to my account again. I am so happy!
Thank you so much, you really help me out!
@Israel Kelvin Glad I could help xD
Thank you and merry Xmas, I'm going to try this tomorrow!
I like your video. Thankyou
Is it the same process of housing whole meal flour? We are using whole meal rye flour but never made sourdough just wandering if is the same as on the video. That’s a great videos you got here 👌 thanks for sharing
Spas Penev Because rye is low on gluten it won’t be as elastic and it will be a much more dense loaf. If I’m making a New York Sourdough Rye, I do half wheat flour and half rye and add 1 tablespoon of caraway seeds.
Great video. Thanks for sharing.
@Desert Hava Garden, You made a delicious bread! I'm not criticizing you but want to help you to improve on your bread.
Here are some tips for you: When you shape the dough you can press or roll it flat and roll up from one end into a sausage shape that way your bread loaf will look evenly and nicer looking. Your bread had some cracked at the side it means it's under proofed, you proof a bit long and your loaf will be bigger and gets a lighter crumb. For the amount of dough you made, you can make 3 loaves from it instead of two. You can use less starter too.
Chanda, how much less?
I would also advise on adding steam to the mixture, since bread continues to rise for about 8-9 minutes while it is cooking. Also increasing the temp to 450-500, and YES!!! I am going to try this form of making bread.
To help and get best 2nd proofing. Create a proofing box turn oven to 400F preheat for 1min than turn off oven. Loaf in oven and put pan of boiling water in another pan at bottom rack. No need to cover with moisture from water is won't create a skin. You can also out in oven with just oven light no heat.
Aren’t you suppose to soak the stone pan in water? Or am I thinking of something else? Wondering if you have tried cast iron loaf pans?
I love the way you explain it so specific thank you , can you tell me how much sourdough you can use every time you want to bake , a pizza or bread I mean the amount of sourdough you have to add as a measurement for each cup of flour ...? Thank you soooo much !
Nur Chicharro I use 1c starter to 4c flour. Less certainly can be used especially if you do a very long ferment, like around 12 hours.
Desert Hava Garden thank you very much for your kindness ❤️❤️❤️❤️
today is first time that I am making sourdough bread, thx for help
Thank you! I did recently purchase a second stoneware bread pan!
I did have to make 4 mini's rather than 2 loaves as that was the only pan we have currently. Other than the albino tops, they tasted great!
Yeah, the tops without browning aren’t as aesthetically pleasing. You could increase the oven temperature to around 400 and reduce the bake time to try to get them to brown.
Thank you 😊
This is great, going to try this out soon. Do you have the instructions in written format anywhere?
My bread machine looks a lot worse than that inside! I clean it often but it's over ten years old. I'm just getting into sourdough and I'm thankful for the tips!
Michelle Stone As long as it still works!
I like your supimplifued way if making sourdough bread for us "regular people" lol. You seem experienced so I’d like to ask you a question...if my family doesn’t like my sourdough bread bc if the "tang", can I reduce the sourness if it by shorter rise times at any of those intervals?
julieanna65 A better way to reduce the tang is by adding sugar. Try 1 tablespoon of sugar to start with and see if that helps their tastebuds. Shortening the rising times reduces the benefit of souring the dough by pre-processing the grains and making it easier on our tummies. You may also check out my recipe for cinnamon raisin sourdough as it is sweeter and disguises the sour flavor. Good luck!
julieanna65 You can use 1 c. starter to 4 c. flour for less sour flavor as well, but still the benefits.
I'm in the UK so we don't have all purpose flour. Is that strong white bread flour which is what we have here? I love your video and can't wait to try it as I've just bought a bread machine.
Any bread flour will work well!
How long did you let it Knead before putting into your pans. I’m so excited about mixing sourdough in my bread machine. Just subscribed
I let it go until it stops kneading, it is around 7 minutes.
This is so helpful. I like to wait to add my salt after about 40 min when making my traditional sourdough. Have you tried adding the salt later on?
I have not, but I’m quite pleased with the results of incorporating everything at once...and time and memory are always considerations. 🤣
@@DesertHavaGarden especially memory!
Great video! Just wanted to ask you...your starting looks a little darker than mine. Are you using whole wheat flour in your starter? I'm just using regular all purpose flour for my starter. Will that work?
I am using whole wheat flour. Any flour will work. If you change flours do it gradually as that can cause it to be unhappy.
Thanks for a great channel.
I want to try this recipe because it seems to take a lot less work than all that stretch and folding every 30 min.
That seems like a massive amount of starter to flour ratio though, (compared to any recipe I’ve done before)
Is that because you’re using a bread machine, does it require more starter than normal?
Also, I feed and maintain my starter using weight in grams.
Going mad trying to figure out how to calculate the weight I’ll need for 2 cups of starter lol 😊
I think I’ll weigh a cup and try and work out my levain from there.
Anyway, thanks for all the recipes, they’re very well explained.
Shaun Jayes You can actually get away with using less starter if you allow it to ferment longer, like 8-12 hours with 1c starter to 4c flour. I’m no help with gram conversions, sorry.
Desert Hava Garden Thank you so much for replying.
I weighed my starter and it was 270g per cup.
I made enough for the recipe and my two loaves are sitting and proofing further in the fridge overnight.
They seemed to have risen nicely.
I’ll bake them in the morning and let you know how they came out.
Thanks again
So I baked the loaves and they were really good.
I gave one to friends, and they phoned me it rave about it.
Thanks very much for a great recipe
Shaun Jayes Excellent News!!!
Can you put in fridge over night for pan rise?
thank you for the recipe still waiting for the starter to finish how do I know when it is ready not floating yet!!!!!
I’m not sure I understand your question. The starter is ready to be used as soon as 6 hours after feeding it. If you have already begun making the bread, it doesn’t rise as quickly as commercial yeast breads so you’ll want to give it a total of 6 hours rising time at least, split between the first rise in the bread machine and the second rise in the pan.
@@DesertHavaGarden She means how to know when her starter that she made from scratch is ready to be used in bread for the first time.
Can you use discard in this recioe or does it have to be fed starter? Thank you
I used your recipe and used my bread machine to mix and rise and then realized I didn't have any bread pans. I remembered hearing about some people using a Dutch oven and found a good video illustrating the cooking process. Between your recipe and the Dutch oven cooking method I made some of the best sourdough I've ever had! The amount of ingredients in this video was perfect for one large round loaf in my Dutch oven. Just wanted to thank you for this video.
Thank you!
Have you ever tried taking the paddle out after the punch down but before the last rise?
I have not, but it would still leave a hole in the end of the loaf. If you were going to bake in the machine, you’d want to half the recipe for just one loaf. Over the summer I may break down and bake directly in the machine since it is so hot here. I’ll do a video of the results...maybe mid-June when it’s in the 120’s.
mmm. looks tasty. i think i would increase the dough though. Looks like the other loaf was lacking
👍👍
never to late and I do thank you, I added the water but the bread came out heavy and not light I used half white and half wheat will that make a difference?
connie alviar The flour you use definitely makes a difference! Wheat flour is much denser and will make a denser loaf. You can try compensating by allowing additional time to rise, maybe an additional hour or two. And you’ll likely need to bake about 10 minutes longer to prevent a gooey middle.
I'm across the the pond from you so we use grams am milliliters - I've used the Cup to Gram conversion ie:- 1 cup flour= 140gr.... water=235gr...but not sure with the bubbly starter!? cos its got Air/Co2 bubbles combined with the flour/water what would you suggest for 1 Cup of starter ...joe
Joe Stubbs if a cup of water is 235g, then an American cup must be 235ml. An Australian cup is 250ml. Weigh an Aussie cup of starter. Take that number and divide by 250. Then take the resulting number and multiply by 235. That’s the weight in grams if an American cup of starter.
Having said that, from what I’ve been seeing as I’ve been watching sourdough recipes, the amount of starter stated is a rough guideline rather than a to the gram amount.
Have you ever baked your bread in the machine? If yes, does it have a setting for it? I’m very inspired by your videos and want to purchase the same machine, but don’t want to bake them in the oven. Would you please share your experience, thank you!
I believe she has another video for that. It's been awhile, but I've tried it and it has value if you dont have time nor the will to see the process through. It's lovelier when you shape it, but again it still makes a solid loaf in the bread machine 👍🏼
Here's the link. Good luck
🤍🍀🍞🍀🤍
ua-cam.com/video/7tqWRXqBc8I/v-deo.html
Could you leave the dough in the bread maker for it to bake if you wanted to, would it affect the bread in anyway except the shape and leaving a hole in the bottom from the paddle please ?
Absolutely! Once you have completed all rising and fermenting of the dough, just use the bake cycle to bake it. I do have another video that is start to finish in the bread machine. 😉ua-cam.com/video/7tqWRXqBc8I/v-deo.html
Hi. I see this was 6 years ago. Are you still using the same bread machine? Thank you.
Now what if you just leave it to bake in the bread machine, what would you do differently?
Been trying to do sour dough bread with no success. Will try this method.
Very nice video, my question for you is that I have an old zojirushi machine which is still working. Does not have the sourdough bread cycle. Which settings of cycles could I use? To make sourdough breads?
What type of flour did you use here?
I just use the regular dough cycle.
Desert Hava Garden Thank you so much. You are extremely helpful
Can I cut the top of the dough before baking to give it a little design?
Vicki Cade Yes! That will keep them from splitting down the side too. 😉
Do you use hungry starter before feeding ? Or do you use it hours after feeding?
I use hungry starter.
Thank you so much for this recipe! I can't wait to give it a try. Oh, and do you think it would work OK if I replace some flour with rye? Thanks again!
Rye is more dealing with starch than gluten. Because of this, the bread will still rose, but won’t have the elasticity needed to retain its shape. I would suggest trying 1/4 rye to 3/4 wheat flour and see if that gives you a good loaf with the flavor you enjoy.
Desert Hava Garden Thank you! I’ll let you know if it works ☺️
Good job thanks
Thanks for watching!
Thanks for watching!
I’m sorry I type that wrong I wanted to say is can u make sour dough with just flour and water and what the ratio will be
Susan Schexsnayder Are you asking how you begin a starter? If so, it is a process that takes about 5 days using equal parts of flour and water. You leave it at room temperature and feed it equal parts flour and water each day. There are some videos out there on beginning a starter if you don’t have access to one from a friend.
During the last knead cycle, you say let it knead "just a bit". How long does that translate too?
Until it is smooth, about 2-3 minutes.
Next time when you make starter use water from boiling potatoes or pasta - - it will take off from the starch in the water.
I like your videos. Where did you get your stoneware loaf pan?
Cari N They are Pampered Chef.
@@DesertHavaGarden Thank you. :-)
Wow is that rust inside the stoneware one? Can u still cook in it and its healthy to eat?
I just found your great channel how long to you let your starter warm before you feed it for same day bread
After feeding it, you will want to wait at least 6 hours before making bread with it. You can feed it the day before, use some to make bread, then feed the remaining starter as well. When I take it out of the fridge, it is only briefly. I do not allow it to warm up before using it. I hope that answers your question!
@@DesertHavaGarden ok what if I dont make bread every day. I take out feed it and put back in fridge wait 6 hrs then its ready to use? I made my 1st loaf in the machine the whole cycle The sourdough setting is a 6 1/2 hr cycle. I would like if it was more sour
If you don’t make bread every day, you are correct that you just take it out and feed it and put it back in the fridge. You can use it as soon as 6 hours later. If you like it more sour in flavor, skip feeding it the day before you are going to use it.
@@DesertHavaGarden thank you again all that I learned was wrong I am so happy with my 1st loaf of SD bread.. I was never able to make it by hand I made nice bricks
I am really glad to hear that you are happy with your results! It will get better each time and you will become comfortable with sourdough.
Can u make sourdough with just water and do the same with the bread machine I can’t have wheat flour
Susan Schexsnayder You can make a Rye Starter and use all rye flour to make a wheat free sourdough. The problem is that rye doesn’t have the gluten so it will be denser and not have the elasticity of wheat dough. I am working on a rye video...stay tuned.
Love your videos. Could you make a zucchini sour dough bread?
Lake Living with Barb Konie Sue Keeney bread is usually a quick bread but I’ll play around with some ideas and get back to you. I like the idea!
I was given starter. If I make your recipe how do I feed my starter? Do I keep 1/2 c and add 1/2 c water and flour?
Correct!
17:45 I'm wondering if i can do this up to this point and put ut back on the bread machine and bake each loaf on the machine.
You sure can!
@@DesertHavaGarden 😮😮😮😮
Very well done and clearly explained video. I know there are many varied sourdough recipes but I love this easy to remember 1-2-3 one! Most SD recipes ferment and proof much longer than this one though...like 12 to 24 hours... so I was wondering how much of a sour flavor this one has?
If I feed it every day it is not very sour, but definitely not ‘plain’ bread. If I am looking for a more sour loaf, I can skip a day of feeding and not add any sweetener.
@@DesertHavaGarden So you control the sourness with the starter and not the dough itself?
Correct
Hello, I couldn’t locate a video on how to create the sour. Have you made one yet?
No, I recommend a person new to sourdough get started with an established starter from a friend or purchase one from a company like Azure Standard. Good luck!
@@DesertHavaGarden thank you
I have an older version on your bread maker, but love it. It has a bread recipe in the book that came with it that my husband loves. Is there a way to convert it using sourdough starter? It is just the basic white bread and I want to finish it in the oven.
Really I use 1 c starter to 4 c flour for long ferments of 8+ hours. You can adapt it from there depending on the size of loaf you are looking for.
@@DesertHavaGarden but you used 2 cups starter in this video with 4 c flour.
Yes, a shorter ferment requires more wild yeast. I use less starter to flour ratio for much longer fermenting time.
Tried your recipe with bread machine and baked it in the oven. Please tell me what temp. , time, covered or uncovered do you recommend?
Please respond to my request, so I can have better results
If you are baking in a loaf pan, you can bake at 350 for about 35-40 minutes for a softer bread. I like to bake at 425 for 25-30 minutes for a crisper crust and you also get more oven spring that way (more rise in the oven with higher temperature).
Desert Hava Garden Thanks🙏. What type of flour do you use for a chewing crust, more airy inside
Ruchi Oswal bread flour will get you the most airy crumb inside however sourdough tends to be a ‘stronger’ bread than yeast bread and it won’t ever had the texture of a Wonderbread 😉 I like MorBread brand flour.
-Dough cycle
- Two hours
- Dough cycle
- Four hours
- Stove baking
Am I correct?
Rafael Machado Yes, as long as your dough seems to have risen enough in the second rise.
I have another question. Why do you do the dough cycle twice? Also do you let it go for long, or only till it forms a neat ball again? I made your recipe yesterday & used half the ingredients for one pan. It seems a very long process. Mine turned out okay, i let it rise for 4 hrs during the night & put it in the fridge to bake the next morning. I can post pictures, but don't know where.
Thanks also for your prompt reply yesterday. I'm determined to succeed at making a loaf starting with my bread machine for less hands on work.
I followed the video but when she got to the part in the bread machine after bread kneaded and rested for 1 1/2 hrs. she said then it rises.? Did she turn the bread machine on rise cause I didn't see that part and my bread dried out on top. I tried to find rise and it started kneading on me and of course went down some and not raised in there for 4 hours like hers did. I put mine out and divided and now cooking and did not raise again after 2 hours in bread pans. needless to say second try on sourdough without yeast cause I cant have yeast, ugh.
Cyn Ken When it rests it just sits in the machine. Then I start it kneading again after the rest and divide it for the final rest and rise in the pans. There is no particular setting for it. Sometimes the surface of my dough gets a little dry when resting, but when it kneads again it incorporates back in. You may try making it slightly more wet if it didn’t work for you. Also, sourdough can take longer to rise especially when it is cold.
You dont add any oil?
What setting would you use to cook it in the machine?
Ely Errey That is a little tricky since Sourdough needs more time than commercial yeast. I would start by using the dough setting and allow that to sit for 2 hours. Then repeat the dough setting and allow it to sit for 4 hours. Then use the ‘bake only’ setting to bake it directly in the machine. I plan to upload a video in the near future on baking inside the machine. You may want to halve my recipe for just one loaf to do the entire process in the machine.
I love your video, just that how to bake it in the machine if we don't have an oven?
Can this recepi overload the machine? It looks quite a big dough!
This video explains how to make the bread, including baking, in the bread machine. Good luck! ua-cam.com/video/7tqWRXqBc8I/v-deo.html
I am.using hi protein flour. Same amount of water?
Yes!
Thank you so much!!!!❤ I'm just learning to make sourdough, and this video was just what I needed. I would rather have loaf bread than have it baked in a Dutch oven. 😊
you don't add yeast?? how does it rise, unless its in the starter?
There is wild yeast in the starter, that is what causes it to rise. Wild yeast is much slower than commercial yeast, that is why it takes longer...plus it develops that sour flavor.
I'm trying your recipe, but you left out one thing. What is the temperature of the oven?
johnnytremp Oh no! 350 degrees Fahrenheit!
@@DesertHavaGarden I'm sorry, when I re-watched the video I noticed you did say it! I tried your recipe and it turned out perfect! Thanks!