Rosehill Sourdough Bread Recipe
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- Опубліковано 2 чер 2024
- This video will teach you how to make sourdough bread using my flagship recipe and method of proving bread under a bowl instead of in a proofing basket or banneton.
For all my recipes, visit rosehillsourdough.com and follow me on instagram / rosehillsourdough
Excellent Tutorial!
Well explained!
Thank you for sharing!
Greetings from Singapore!
🇸🇬⚘⚘⚘, Edith
Thank you for the bread recipe and tutorial. Appreciate your calm & clear voice (a gift) and concise video instructions!
Really appreciate your videos showing the stretch & fold ( to develop seam) and the other fold method in more recent videos, coil fold, in hopes of improving my bread.
(I've reviewed literally dozenS of videos, yours stand out!)
Thank you for bread recipe and flat bread and focacia recipes too. Will try.
I've made 2 batches of artisan bread (cooked in Dutch oven) using neighbor's recipe and starter, passed to her from her son.
My First artisan bread may have over fermented, so very wet, but GREAT (best) sour taste, nice crumb and crust but just bottom of loaf denser. Next batch very delicious too ( missed extra sourness), and good texture. Dough not as sticky. Bread had good crumb, airy, not dense, but thought it should rise more. (Love that my mistake batches are so delicious!)
Mostly make waffles with my starter/discard, but have made sandwich bread, pizza, hotdog buns, hamburger buns, popovers, crackers, etc.
I am learning how to dehydrate starter with dehydrator or just flour (see Perfect Loaf) so starter can take a break. With permission, I've given this starter to 3 others, 1 who freeze dried it!
So glad you’re enjoying it Andy! And great work on the trial and (delicious) error approach!
The videos were such a great idea...making this right now with my homemade starter thanks to you! -Dr. Neapolitan
Nice!!!
Must try this recipe I have never done one without a proving basket so interested to see how it works out. Beautiful scoring.
David Conway I prefer it without the basket for lower hydration and find it makes easier but that’s just my opinion
Still my favorite recipe! 🧡
that's awesome! i'm so glad!
Hi Mike I have Bob's Red Mill organic Rye and King Arthur organic AP. Can I use this to make your starter or should I get the bread flour? Thanks
Great video! Thanks! Just a heads up the slide at the beginning and end with the weight break down for each ingredient says salt-5g but in the video you say 10g.
Thanks. Nice catch. It’s 5g
I am eating it right now it’s so good thank you for sharing your recipe and I want more of your recipes .
Flixzy 🙏🙏🙏 all the recipes are in the ebook and the ones that aren’t yet are highlighted on my stories on insta!
Love your videos! Are you using an ooni peel to lift intoyour fridge...? :)
😂😂 yep!
Hello, Great video! I have two questions. Do you feed your starter the night before or are you using strong starter from the fridge ? second question can I double the recipe to get a larger loaf as my dutch oven is larger ! I have been using my starter from your book since March and am very please to make bread with sourdough! Thanks👏
Always feed before and use at peak. Double it! Just add 5 minutes or so to the lid on bake
Looking forward to trying this recipe.
You mention in the e book if you want to bake earlier place your dough in the freezer. How long would you place it into the freezer before putting it into the oven?
Just during preheat, 30 minutes or so
Great recipe! I've just tried it for the first time and got some lovely results. However after moisture loss, I only ended up with about 400g per loaf. Was wondering if you had any advice on scaling up the quantities of the ingredients and the impact on resulting fermentation, proofing and bake times? Thanks :)
Scale however you’d like! The only thing I’ve noticed is when you double the recipe, you only need about 5 extra minutes during the lid on baking phase
Hi Mike, Love your videos. I see that you are using a 2 qt Dutch oven for a dough of 500g . Would it possible to fit in a 600 g dough into the same Dutch oven ?
Worth a shot! I think you could probably make it fit although it might touch the lid when rising
Hi Mike, great video, congrats! Do you put the dough from the fridge straight into the oven without a rest time?
Great question Marcos. Was wondering the same. I’ve tried both methods with near same results. Not an expert so hope to hear his thoughts.
Yep! Right from the fridge in to the hot oven! I have been thinking about trying a rest after with some of the higher hydration stuff I’ve been doing but haven’t got to it yet. it’s in the works.
Thanks for the video! Tried your focaccia and it was great! What is minimum time in fridge? Alternatively, if we don't want to put this in the fridge, how long should we do the proof for? My room temp is c.25 deg c to 27 deg c. (77F-81F)
I would say min 4 hours outside the fridge, in the fridge is hard to say, 12 hours maybe? Depends on your fridge and your dough.
Glad you enjoyed the focaccia!
@@rosehillsourdough thank you!
Great recipe! I have tried it twice and it was a huge success. Should I just double the ingredients if I want to double the recipe?
Yep! But don’t double the cook time. Just a few extra minutes with the lid on will do. 45 min lid on 15 minutes lid off
Rosehill Sourdough thank you so much for your quick response
Hey! Been doing all your recipes - focaccia, ciabatta, pizza, bagels..you name it! I want to test out this bread with an 85% hydration whole wheat starter and AP flour that has 13% protein. Do you suggest I use more or less water? Can I add water in between folds if I find the dough too dry? Thank you. :)
Hi! Start as is. The less water in the starter will serve as a good baseline for the lower protein all purpose flour. Then you can go from there. I would do it once without adding more water and see how that goes and then go from there.
@@rosehillsourdough A-mazing. thanks so much for the quick reply!
Hi there! Thanks so much for the recipe. My loaf turned out generally well. However, it was super small in size! Like a petite little loaf, haha. Less than 5" diameter fully baked. Opened nicely on the top, crunchy crust, but a little frisbee-like towards edges.
Crumb is okay, not great. Still a little gummy, despite waiting an hour to cut it.
It passed the poke test before going into the oven, so I think it was properly proofed, but I'm trying to figure out why the size was so small... Any suggestions would be greatly appreciated!
If I had to guess, I think your loaf is just probably underproofed. No biggie! Just go a little warmer next time. And yeah they are pretty small loaves! I like to teach 500g loaves to new folks, less dough to handle! About 5.5 " in diameter is about right for this loaf!
Hello! Great video! I have one question. What's the temperature of your oven when you bake the first 35 minutes and then the rest? Thank you
450F
@@rosehillsourdough You say "as hot as it will go", my oven goes to 550 but I've never seen a bread recipe that goes up that high! Should I stick with 450?
Megan Lipps lucky 😅! I would still preheat to 550 and then turn down to 450 to bake. At least do 500. It will help with oven spring.
My oven goes up to 525 Fahrenheit and it went out completely black after 35 minutes in the closed Dutch oven. Need to turn down next time
I made sourdough because of this video.. btw may i know for the 12 mins lid off , did you use upper burner or keep using lower one? Tks!
I have a convection oven so I used. That. I would recommend both upper and lower. Not just upper or lower. If I had to choose 1, I’d say lower but with a stone on the rack between the burner and the bread
Nice video - thank you!
Have you tried autolyse at the beginning and add the salt later in the process to support gluten development?
Mike Lugmayr Hey Mike! Yeah I have used an autolyse in this recipe and it works well! I just mix the flour and water at least an hour before adding the salt and culture but I’ve also done it overnight. I have a recipe in the ebook that is a little higher hydration and uses an autolyse!
Hi. May I know what is the size of the container that are you using (the round one with lid) to do all this dough folding process and where did you get it from? Thank you :)
There’s a link on my website to the exact ones! They are made by a company called Cambro rosehillsourdough.com
If I don’t have a cast iron pot, can I use ceramic? And if so, how many litres size ? Thanks!
Yes with a lid and 2qt is about 2l
For the overnight rest, how long can it be in the fridge before baking? Can it go a bit longer than overnight? I want to bake it in the afternoon (around 3 p.m. for dinner).
Totally fine
Rosehill Sourdough thank you so much. It came out great.
Hi Mike!
I love this video and have had a great result first time with this recipe.
Just wondering though, the ingredients list at the start of the video calls for 5g of salt, and the audio says 10g - does this make much of a difference to the overall result?
Julia Whitwell whoops! Great catch. Nobody has ever caught that. It is in fact 5g as shown in the ebook. I don’t know where I got 10g from?? 🤦♂️
Rosehill Sourdough Thank you!!
I followed this video last week for the first loaf I ever made and it turned out perfectly, so thanks for making this so easy to follow. I’ve been sharing the video with everyone now (and am even getting Mum on the sourdough train 🚂 ).
Julia Whitwell yes!!! So glad! Welcome to the fam 😁😁
How much less water would you use if you don't have (and can't find) wholemeal flour? Or should I find a different recipe?
It won’t alter it too much if you have good strong bread flour. Just for with 180g. If you only have All purpose flour, try 170g
@@rosehillsourdough thank you! I have good bread flour (Bob's red mill) so I'll go with 180g. I appreciate your quick answer!
Also can I say thank you!
Glad to help!
How long can you proof it in the fridge?
up to 3 days, i like it around day 1.5 - 2
I think i didnt flour my surface properly. All was going perfectly but then it stuck and I lost all the tension in the dough and its falling really flat and won't go back to before. What can I do?
Sorry I missed this question. It’s probably fine! Just give it about 15 minutes to rest. It will heal itself. The only time you can’t bring it back is when it’s very overproofed
This is different quantities to the one in the e-book which asks for 155g water to 255g flour. I have done this and it is so dry so now trying to add the extra water!
James Coldrey-Mobbs you’re looking at a different recipe. This is the signature recipe in the ebook. The one you are talking about is the beginner loaf which is supposed to be very dry for someone whose never made bread before