Thank you for this vid!Letting the dough rise for such a long time is much more healthy for us. The loafs in the stores have risen as short as possible because of the costs.
It's amazing how economical home made bread is! You can't even buy the cheapest supermarket brand bread for that price. The house smells amazing when you bake bread too and the flavour and texture of home made bread is unbeatable.
My favourite is cracking into the bread as soon as it’s safe to do so (hot bread means lots of moisture). Crusty shell with moist and soft interior. Can’t get it anywhere.
It’s also healthier for you, and if you enjoy baking bread it also allows you to enjoy a hobby. Only downside is side is, of course, if you don’t like baking 😢😢😢 Also the chance of love handles increase 😂😂😂
I liked your video, and I will try this bread. However the method of mixing you use in the beginning is not called Rhubarb but Rubaud, after Gérard Rubaud (a French baker) who devised this very effective mixing method. I had a bit of a chuckle when I read "Rhubarb". Oh well, one learns every day, I guess, and I sure hope that you're not offended by post. Thank you. ;-)
I’ve never made bread without my wild yeast starter, but it’s frozen and I’ve had this bakers yeast for over 8 years (yes, it’s still active, I checked😂). I’m going to follow your instructions but I’m curious, what temperature is your house? I usually have to do all the stretch and folds and rests in slightly warmed container… so I’m just curious. Maybe you live in a much warmer climate. 😅
Hi bread flour will give you higher success rate. It’s usually around 12%-13% protein. I have found plain flour also works if you can get bread flour easily.
You can try and lower the amount of water to 70% instead of 75. See if it helps with the stickiness. Some flours absorb more water than others.. So for 400 gr of flour you can try with 280 ml/gr of water :) Hope it helps.
Nice video! One thing I have seen and I do not think it is correct. The time of shaping is not a consecvence of gluten strength. One easily can make strong gluten with for example one hour of autolyse and 15 minutes of hand kneading. Yet the dough is far from ready to shape. I would more connect the time of shaping to the degree of volume growth. Like for example it the dough grown 1,5x in volume, that is usually an okay time for shaping. Of course gluten strength is a necessary factor for shaping, but by itself it is not enough indicator!
Not sure where you’re based. If you’re in Brisbane, I get mine from “mega continental”. They sell 12.5kg bags for about that price. Used to be cheaper before the war.
Can you do this with lectin-free ingredients for inflammation reduction and weight loss? Like sorghum or hemp seeds? Gluten is one kind of lectins which causes all kinds of inflammation from farting to serious auto immune diseases like diabetes, Alzheimer's, and speed up cancer growth.
Addition of sugar is to feed the yeast. So that’ll speed up the proofing process. A low and slow levaining process will result in more flavour and more “micro bubbles” in bread
This is "bread", not sourdough bread. Commerical yeast turns the sugar into alcohol and into carbonated gas. Sourdough starter has wild organisms which turn the sugar into carbonated gas and lactic (and acetic) acid, which give the bread its sour flavor. Apples and oranges
Sourdough is more than just slow fermentation. A sourdough culture has a wide spectrum of yeasts and bacteria, which means more biological activity, and better bread. I sometimes bake using a sourdough preferment like a poolish or biga, then a small amount of yeast in the final dough. This way you get the best of both worlds, a faster method and a lighter, airier bread, but with still all the benefits of sourdough.
He’s doing it the hard way because you can develop the gluten for bread by just mixing the ingredients and skip all the folding and folding just cover after mixing the ingredients and leave it overnight and bake in the morning no hands on kneading!! The long rise overnight develops the gluten on its own
Just found you but noticed that you always seem to have background music. Maybe it's just me but it's so distracting. Would much prefer to hear you speak without other noise...much more calming.
@@gmannscwell then, you surely don't care about the health and flavor benefits of slow fermentation that is the genious of this recipe. Matter of fact, do you have any taste at all? Great video Sam!
Thank you soo much for that easy sour dough recipe. I been trying for months to make a good sourdough bread..
Thanks
Omg Jennifer. You shouldn’t have! The video is free for everyone!
Thank you for this vid!Letting the dough rise for such a long time is much more healthy for us. The loafs in the stores have risen as short as possible because of the costs.
You’re quite right. Longer rise gives more flavour imo. Commercial production needs to be about efficiency unfortunately.
It's amazing how economical home made bread is! You can't even buy the cheapest supermarket brand bread for that price. The house smells amazing when you bake bread too and the flavour and texture of home made bread is unbeatable.
My favourite is cracking into the bread as soon as it’s safe to do so (hot bread means lots of moisture). Crusty shell with moist and soft interior. Can’t get it anywhere.
It’s also healthier for you, and if you enjoy baking bread it also allows you to enjoy a hobby. Only downside is side is, of course, if you don’t like baking 😢😢😢
Also the chance of love handles increase 😂😂😂
LOVED how you explained and showed all the sourdough fundamentals.
Thanks been looking for this kind of simple recipe as I don't have time to keep a starter
This turned out amazing 🤩 Thank you 🙏 ❤ looks, feels, and tastes great!
I liked your video, and I will try this bread. However the method of mixing you use in the beginning is not called Rhubarb but Rubaud, after Gérard Rubaud (a French baker) who devised this very effective mixing method. I had a bit of a chuckle when I read "Rhubarb". Oh well, one learns every day, I guess, and I sure hope that you're not offended by post. Thank you. ;-)
I’ve never made bread without my wild yeast starter, but it’s frozen and I’ve had this bakers yeast for over 8 years (yes, it’s still active, I checked😂). I’m going to follow your instructions but I’m curious, what temperature is your house? I usually have to do all the stretch and folds and rests in slightly warmed container… so I’m just curious. Maybe you live in a much warmer climate. 😅
Amazing, but can I ask you what is your kitchen temperature?
❤ love your glasses!
I will defo give this one a try! I'm giving up with my starter, feels like I've wasted to many flour just by trying to make it alive. 😥
Hello there, thank you for the recipe. How much protein is in the flour you're using?
Hi bread flour will give you higher success rate. It’s usually around 12%-13% protein. I have found plain flour also works if you can get bread flour easily.
I keep making this bread it's very tasty, but every time the dough is very sticky, it never becomes not sticky. Do you add more flour or less water?
You can try and lower the amount of water to 70% instead of 75. See if it helps with the stickiness. Some flours absorb more water than others.. So for 400 gr of flour you can try with 280 ml/gr of water :) Hope it helps.
What flour are you using? Its not Einkorn flour. Will your recipe work with Einkorn all-purpose flour or Einkorn whole wheat flour?
What can i use instead of a bannetton?
Over used kitchen towels with the ends tied up. Does the trick.
@@SamsHomeKitchen great tip! Will do that! Thanks 💗
Nice video! One thing I have seen and I do not think it is correct. The time of shaping is not a consecvence of gluten strength. One easily can make strong gluten with for example one hour of autolyse and 15 minutes of hand kneading. Yet the dough is far from ready to shape. I would more connect the time of shaping to the degree of volume growth. Like for example it the dough grown 1,5x in volume, that is usually an okay time for shaping.
Of course gluten strength is a necessary factor for shaping, but by itself it is not enough indicator!
Dang. Less than a $ to make a whole loaf of bread!! I love baking bread!!!!
Where do you buy bread flour for $2 a kilo?
Not sure where you’re based. If you’re in Brisbane, I get mine from “mega continental”. They sell 12.5kg bags for about that price. Used to be cheaper before the war.
Hi Sam when the dough put into fridge for retarding need to put cover the top th ku
Can you do this with lectin-free ingredients for inflammation reduction and weight loss? Like sorghum or hemp seeds? Gluten is one kind of lectins which causes all kinds of inflammation from farting to serious auto immune diseases like diabetes, Alzheimer's, and speed up cancer growth.
That explains why it is the biggest source of sustenance in all of written human history for the entire Middle East and Europe
Your sound is a bit dodgy sir, sounds like the high end is cut out?
Yeah, I’ve been playing with some post EQ and might have been a bit heavy handed😆
Long process! 👍
I am curious. All other recipes call for sugar in the recipe. Yours does not. I want to try it with no sugar.
Addition of sugar is to feed the yeast. So that’ll speed up the proofing process. A low and slow levaining process will result in more flavour and more “micro bubbles” in bread
This is "bread", not sourdough bread. Commerical yeast turns the sugar into alcohol and into carbonated gas. Sourdough starter has wild organisms which turn the sugar into carbonated gas and lactic (and acetic) acid, which give the bread its sour flavor. Apples and oranges
We gotta genius out here.
I need your help! How can I achieve this best with gluten free type flours? Any tips?
Sourdough is more than just slow fermentation. A sourdough culture has a wide spectrum of yeasts and bacteria, which means more biological activity, and better bread. I sometimes bake using a sourdough preferment like a poolish or biga, then a small amount of yeast in the final dough. This way you get the best of both worlds, a faster method and a lighter, airier bread, but with still all the benefits of sourdough.
What if i make a started using yeast
“We do this 3-4 times at 20 minute intervals”
I’m out 😂
I’d forget about it
He’s doing it the hard way because you can develop the gluten for bread by just mixing the ingredients and skip all the folding and folding just cover after mixing the ingredients and leave it overnight and bake in the morning no hands on kneading!! The long rise overnight develops the gluten on its own
Then just get a bread machine. If you don't develop the gluten you will get flat bread with poor strength.
Nice video but your audio is not
Why so? Tell me more
Anyone else 🤯 with the English accent?
Thats racist
Just found you but noticed that you always seem to have background music. Maybe it's just me but it's so distracting. Would much prefer to hear you speak without other noise...much more calming.
Thanks for the feedback. I did notice the music being a tad louder this time round. Had some hardware challenges that I needed to rush through.
who the fuck has 11 hours to make a loaf of bread....
Have you had days that you just don’t feel like going anywhere?
@@SamsHomeKitchen hell no Im on meth I'm good
@@gmannscwell then, you surely don't care about the health and flavor benefits of slow fermentation that is the genious of this recipe. Matter of fact, do you have any taste at all? Great video Sam!
When you’re filling the 20 minutes waiting time with the stuff you usually do on a day almost anyone especially on the weekends👀