Easy Homemade Sourdough Bread from Starter Step by Step Method I A knead to bake
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- Опубліковано 14 жов 2024
- Sourdough Bread From Start to Finish, easy method. Step by step method. Homemade Sourdough Bread from starter, how to make sourdough bread I A Knead to Bake
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Equipment:
TEEVEA Dough Whisk amzn.to/2qz5gC3
Lodge 6 Quart Enameled Cast Iron Dutch Oven. amzn.to/2QPYhQ7
Bread Basket (Banneton) amzn.to/2pIYERe - Навчання та стиль
Just wanted to let you know I love your energy, all your recipes and really appreciate your videos! Really underrated channel, keep up the amazing work!
Thank you very much for your encouragement and for watching my videos! Have a great day!
I have watched this video a dozen times now - every time I make sourdough, I follow along! Thank you for the easy to follow recipes!
My pleasure! Thank you for watching!
This is one of the clearest and best videos on the steps for making sourdough bread. I was taught to hold back some of the water to dissolve the salt when adding the salt.
Thank you! Yes you can hold some of the water to dissolve the salt, sometimes I do it that way too 😃 thank you for watching
I was also shown to use kosher salt, not table salt. Especially if you are measuring not weighing.
This made me want to go and bake. I can smell the bread already!!!!
Smells great doesn’t it?
Mi próximo pan aplicará tu modelo.
Justo hoy hice este pan a ver qué tal me queda
Me avisas cómo queda
Hello Danny, I am baking 3 loaves, can I refrigerate for 48 hours instead of 12-24 hours? Will the loaf be softer if I use all purpose flour instead of bread flour? By the way, your focaccia bread is the best. Always a request from families and friends. We love it and I am baking it fortnightly. Thank you so much.
Yes you can, the bread will be more sour if you leave it longer in the fridge. The loaf will be softer if you use all purpose flour instead of bread flour. I’m glad you enjoy the recipes!
@@AKneadtoBake Thank you Chef Danny, I will have to do the dough in two different days to avoid sourness.
How much mother starter did you put in the container at the beginning of your video - is 2 teaspoons enough? I know you added 1/2 cup water and 1 cup of flour to it and let it ferment for 8 to 12 hours... Gracias!! Me encantan sus videos!
Yes like 60 grams. You can use 2 tbsps too
@@AKneadtoBake O.k. Thanks! It seems it doesn't have to be exact. As long as the refreshed starter ferments enough before we use it, that's what counts... ; )
Cant wait to try this method!!! If I only have All Purpose Flour and whole wheat... what will the ratio of flour/water i will need to use?? Thank you!!!
Ana Rodriguez 70% AP Flour and 30% whole wheat Should be ok
@@AKneadtoBake thank you so much!!!
Ala tio😯😯😯😯😍😍😍😍
Can I use all purpose flour for this recipe instead of whole wheat?
Yes but you have to make sure that the dough develops all the gluten
hi.. good day. is it ok to add the salt and Levain together with the flour?
Yes it is ok, some times I do it Line that
@@AKneadtoBake thanks. Will try it
Thank you for this video and web information. I am brand new to sourdough baking, and find it is a steep learning curve--and everyone seems to have a different method. At any rate, feeding my starter the amounts you provide in your recipe FINALLY got my starter to more than double--I think it quadrupled. Anyway, my dough is proofing right now at room temperature, and I look forward to shaping and scoring the loaves, retarding them overnight in the refrigerator, and then, of course, baking them tomorrow! My first try at a loaf--not using your ratios and techniques--was a big FLAT fail. I am hopeful about these loaves.
I’m so happy to hear that! I really hope that you get a great result this time! Please let me know about the result!
Haii Sir..how many gram the mature SD ??? before add 1/2 cup water n 1/2 bread flour ..
Thanks
Here is the full recipe www.akneadtobake.com/post/sourdough-focaccia thank you for watching!
Felicidades x tu canal hermanito!
Mil gracias! Un abrazo
Podría poner cantidades por favor!
@@irmadegetzemanivelezsandov5750 Aquí encuentras la receta, baja hasta media pagina y la puedes leer en español, www.akneadtobake.com/post/sourdough-classic-bread-pain-au-levain
Hi, I'm little bit confused 🙁 I'm new in sourdough baking. I have sourdough starter, if I want to bake bread according to your recipe. I have to feed 1/2 cup of my sourdough starter with 1/2 cup of water and 1/2 cup of flour, is it right?
Thanks 😊
Hi Ana! You got it almost right, you have to feed your starter with 1/2 cup of water and 1 cup of flour. Please let me know if you have any questions! Thank you for watching
@@AKneadtoBake Thanks a lot 🙂
do i have to change my recipe if i live in a town that is at 1400 mt altitude?
Not really, there are other aspects more important in sourdough bread baking to pay attention, like temperature and humidity but they don’t affect drastically the recipes, I’ve made this recipe at 2000 mts altitude with no problem
My only problem is "room temperature" is vague as hell. Its 65⁰ f in my kitchen. But in the summer months my room temp. Is 75⁰ to 78⁰. Do I err on the cooler side? Do i put it in the oven with just the light on? Thats about 76⁰. Does it make no difference what room temperature is???
Yes it does make a difference, put it in the oven with the light on at 76F normally I proof my breads at a higher temp which is 86F so if you can proof at around that temp you should be ok
@@AKneadtoBake thank you! So i used a clamp light with a 60w flood light bulb 💡 Clipped it to a cabinet door aiming downward. Adjusted the height to get the temp just right. What a difference
Bonjour J’ai une question, svp. Avant de mettre au four, est-ce qu’il faut sortir de réfrigérateur le banneton assez en avance ou juste avant? Merci
juste avant c'est ok
@@AKneadtoBake J'ai testé cette recette. C'était une délice. Merci beaucoup!
@@niceholidaysfr Merci!
Hi do you have a recipe with rye flour and wholemeal
Not yet, but I have a 100% rye flour bread coming up soon. Stay tuned 👌🏽
A Knead to Bake might try ur measurements for the bread you have and put some rye and wholemeal and less bread flour and see what happens will let you know
A Knead to Bake hi I made my bread with rye and wholemeal and plain flour but it tasted more sour would you know why still came out nice though 😊 is it because I added less white flour and more of the rest?
Joulanda Habib it could be for different reasons, I would need to know more about the process and ratios of ingredients to have a better idea
A Knead to Bake 1 put 3 cup of rye 2 cup of wholemeal 1 cup of white flour 2 cup of starter 1 teaspoon 1/2 of salt and it needed nearly 4 cup of water because it was very dry I left it to rest on the my bench for around 5 hrs it was double in size then put 2 basket and put in fridge baked the next day and now you have my recipe 😊
Hi i have gluten intolerance. Even whole wheat flour in sour dougj bread doesn't agree with me. If i use all bread flour how much of water should i use. I made the bread today. It didnot have good oven spring. It is still cooling. From singapore tk u
Hi, for this recipe if you omit the whole wrath flour the amount of water should be good with bread flour. The hydration is not very high just on point. The lack of oven spring could be caused by many different factors like shaping or lack of tension on you dough, etc... if you give me more details I might be able to help you more
How much starter did you put in the cup with the flour and water to activate it ? and we’re is the recipe for the bread need to know how much to use?
Here is the recipe. I used like maybe 50 grams of starter www.akneadtobake.com/post/sourdough-classic-bread-pain-au-levain
@@AKneadtoBake Very useful info! Should we use this ratio for all your recipes?
What do you do with the second load while the first is in the oven baking?
Jessy you keep it in the fridge. Thank you for watching
A Knead to Bake thank you! I made your concha recipe today and it was delicious 😋
Jessy my pleasure! Happy baking!
Sorry but I cant find your starter dough recipe. Could you help me out here?
Vero Junyent - I’ve been baking sourdough for five years now, and what I highly recommend is to google “sourdough starter pineapple juice method” to build your own starter. It will take about a month for your new mother starter to be full strength and capable of reliably making bread, but from there it’s simple to maintain in the fridge and only feed once per week. You only take a small portion of your mother to build a Levain (an activated culture, from which you make bread).
Hello Vero and thank you for your comment! I’m recently working on a video for a starter recipe. Unfortunately the whole process to make a starter takes a whole month to show everyone how to make a starter from scratch. My starter is mature and when I started my journey I decided to buy one instead of making my own because I had many questions. I bought my first starter online on the King Arthur Flour Website. You can do the same or find someone to give you some, 1 ounce would be enough. I apologize for not having the video of my recipe ready yet but as I said it is a whole long process in the making. Thank you for watching!
I live in the Dallas area, I would be happy to share some of my starter with you if you live close to me in the same area
@@AKneadtoBake thanks so much but I live in the Patagonia.
Vero Junyent ua-cam.com/video/RmfCgdpfvlY/v-deo.html
My bread keeps coming out “doughy” on the inside. I put a thermometer and it reads 210+ degrees F. But it’ll still be like chewy is that normal?
How much time do you wait before cutting it?
It is not normal... just maybe try to wait longer (at least 2 hours) before cutting it and start for letting your bread bake at least 5 more minutes. Sourdough breads are very resilient to heat
A Knead to Bake I’ve let it rest for over 2 hours every time. I usually do 25 min with a Dutch oven and 25 with no lid should I do 30 and 30?
My breads are not porous? What do you think is the reason?
Hi! It could be many reasons, I would need to know more about your recipe and process to give you a better opinion, but it could be low hydration, short proofing time or insufficient gluten development. If you give me a better idea I could give you a better answer. Thank you for watching 👌🏽
A Knead to Bake My recipe for 1000 g flour 700 g water 150 g sour and 19 g salt. I knead the dough other than salt. I add salt after 1 hour and run it on the stand mixer for 20-25 minutes. I make the first fold after 1 hour. I fold it three times and put it in the fridge. The next morning I take the dough out of the cupboard and divide it in half. And shape it and put it in the basket. I heat my oven for 30 minutes with the cast pot at 250 degrees. I put water on the floor with a tray. I cook it at 230 degrees with the lid closed for 25 minutes, then 20-25 minutes with the lid open. Thanks for feedback !!
A Knead to Bake My breads are sticky and have little pores. Where am I making mistakes? Please help!!!😤
I wish you put the music down, especially when you speak! Thanks!
Thank you for the suggestion
No veo las cantidades.
Aquí está la receta completa bilingüe www.akneadtobake.com/post/sourdough-classic-bread-pain-au-levain
Why do you overstretch every time??
To develop the gluten. Stretching the dough helps to help develop the gluten and gives strength to the dough so it can expand nicely while baking
It's sour bread, I don't like it.
Thank you for watching