Sourdough bread without dutch oven and banneton basket (Baking in quarantine days)
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- Опубліковано 20 бер 2020
- INSTAGRAM: / fermbread
SOURDOUGH CIABATTA AND BAGUETTE (SAME DOUGH) • Can you make ciabatta ...
Budget smartphone I used to record my video amzn.to/3g87rkX
Well, living in quarantine is a temporality to bake for me. Recently I learned to bake sourdough bread and just loving it. It is such a therapeutic and calming process. The end product is lovely, crusty, tasty and healthy sourdough bread.
Ingredients:
- 800gr all-purpose flour (BL-55 for Hungarians)
- 460 ml filtered, boiled water (room temperature)
- 10gr of sea salt
- 200 gr of sourdough levain (prepared the levain the night before)
It is very easy and simple breadmaking, no fuss. If you have some flour, at least you can provide your family and friends with fresh and healthy bread every day without going outside (to the shop). Good luck :)
I don't have dutch oven, so I hope it will be helpful to those have no professional baking equipment.
👋 Tripod I use for recording on my phone : amzn.to/3vbBLY4
Here I add the timetable of baking in this video.
23:00 Prepare the sourdough levain and put it in the refrigerator for overnight
06:00 Take your levain out of the fridge to rise in room temperature
10:00 Mix the dough and rest
10:30 First stretch and fold
11:00 Second stretch and fold
11:30 Third stretch and fold
12:00 Fourth/last stretch and fold
12:00 - 18:00 Bulk proof in room temperature
18:00 Shape the doughs and put in proofing container
18:00 - 06:00 overnight proofing for 12 hours
06:00 Preheat the oven at 230C
06:30 Score the breads and bake.
06:30 - 06:50 Bake with water steam for 20 min
06:50 - 07:10 Bake without water steam for 20 min and done
07:10 - 08:10 Cool the breads for at least 1 hour
08:10 Your breads are ready
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Thanks for show this, practical to a home kitchen. Most of other videos are too fancy and too extra to regularly make at home.
I agree - this is so practical and accessible. Thanks!
I have tried numerous sour dough recipes in the last 6 weeks or so, from various UA-cam channels, and yours was the only recipe/instruction that allowed me to make the perfect sour dough loaf. Moreover, I was able to achieve that result without all the fancy accessories I do not own !
Thank you!
Oh that is awesome to hear. I have tried a few too and failed terribly. Going to try hers too.
i appreciated how you showed the boiling water and the bread - i read a ton of articles and got confused and searched many videos on how to do it without a dutch oven so thank you!
My pleasure 😊
I broke down and finally got a Dutch oven. It makes all the difference. I tried numerous times to bake without a Dutch oven and the results were never too hot. With a small kitchen I didn't think I had room to add something else. The 5 quart cast iron Dutch oven from Lodge packs up small. It hardly takes up any room. It's made in America!! Most are made in China. I strive to steer clear of anything made in China. Look into a Lodge Dutch oven if you are at all serious about baking sourdough bread. You'll be glad you did.
Thank you so much for your video! this is exactly what I have been looking for! regular home kitchen, regular kitchen tools which makes me feel that I'm learning from my mum :)
You are so welcome! :D
Be present and enjoy the process! Very well said.
Thank you for the video and a clear cut timeline. The timeline right from the starter was much required.
thank you so much for this, almost all videos here on youtube called for dutch oven or cast iron pan and I was not sure how to improvise since im a beginner myself and will be trying to bake this for the first time.
I made this a few weeks back and it was beautiful. Prepped again today to bake again tomorrow. Delicious and so easy. 👌 It disappeared quickly.
Thank you very much for sharing your creative ways of making the sourdough breads. Will employ it in my next sourdough bread making. Thanks!!!
Thank you for helping. Looking forward to trying to bake the Recipe. Your loaves are NEAT.
They look beautifuul!! Thanks for the video!
Thank you! I finally managed to bake a decent sourdough with your video! I realised I needed to keep my levain in the fridge cause it's summer weather all year round here!
im here because i dont have dutch oven hehe waiting for my sourdough starter to rise hehe
Wow hehe
Same here
Same here no dutch oven, started the process now hoping to have a tasty bread by tomorrow :)
How did it. ? Did it work ??
Thank you so much for sharing.. i have tried other recipes but i always over hydrate but this time wow! My bread turned out perfect.. thank you again
Came for the sourdough, stayed for the amazing background music.
I am a home bread baker, having all the equipment, but love watching bread videos, and still learning other options. My only comments are you use 25% starter and you’re only at 62% hydration, I guess to handle the dough. Great job!
All I needed was the last "chapter" of this. Thank you so much! Description on other website were so confusing about the steaming methods
Thank you..a very nice and easy way of making sourdough bread...great job
Thanks so much for this recipe!! I want to make sourdough bread but all the other videos i watched use wholewheat flour and i dont have that, im glad i can still make sourdough with just ap flour
I enjoyed the video, more useful info for my library.
I'll try this recipe for sure....thanks..
Your video really healped. Thank s a lot.
I have viewed several videos on sourdough, made 1 failed attempt . I Like this one, am anxious to try.
I will try this weekend!!!
Great recipe, I finally getting the hang of it. Thank you for sharing
Awesome, thanks for this
Thank you so much for this tip!
Lovely and simple method of making sourdough bread without Dutch oven and Bennetts God bles
I am glad to fine your recipe here, gonna have to try SOON
I'm so happy that you liked the video, let me when you try the recipe
Ooooh i have tried and failed a few recipes. I am going to try yours for sure!! Thank you for the timetable!!! Excited to try this. Thank you. New subscriber here. ❤️
Thank you for the video since I don’t have all the equipment many other recipes requiere. I will be trying this recipe and technique.
Looks great! I'm sure snobs would argue that 62% hydration (assuming 100% hydration levain) is dry, but you can't argue with the results! Very nice oven spring and crumb :) Plus, it looks so easy to work with that dough...
Currently making my first load and the recipe I used is confusing me I added 200 g flour and half a cup starter and pinch salt 10 g.. I'm worried it won't come out well. I'm praying it does I know practice makes perfect but I'll probably cry. Yours look wonderful thank you for sharing. I was confused with the baking part but I know now you can use hot water to help with the steam and crust of the bread. Much love
awesome this is 2nd recipe I made and it was success
Very skilful and only 9% protein flour. I’ll try it since I only have all purpose flour at the moment, thanks!
Yep, that's great!
Like it. I will do my own :)
Thanks for watching, good luck :)
Excellent video and all prepared in a confined area, impressive. Thanks fo adding the recipe. May I also suggest a timetable as it is quite important. x
Amazing, thank you so much
You're very welcome!
Great video, thank you so much! All the Love from Dubai. Can you please do a video on the sourdough starter? And is it possible to use all purpose flour to make the starter?
I also add 2-5% by weight butter to my loaf. placed in cold. This makes the sponge a little more fluffy while keeping the nice sour dough crust. I have a dutch oven but ive baked without it. For Steaming I bought a steamer used for cleaning and i place the nozzle in my oven. I steam in a cold oven because wild yeast is not as strong as commercial so adding extra heat can hamper the growth.
❤️❤️❤️
Absolutely beautiful. Well done!
Your kitchen has the same about of space like mine lol. I will be happy to try this recipe once my sourdough has risen.
Thank you so much for watching 😊 I hope it was helpful
@@FermentedBake after how many feeds/weeks from when you start making the sourdough can you use it to make bread? I heard somewhere that it was recommended for about 3 weeks just to ensure the starter is strong. What do you think?
@@anam.aria. it took 9 days to grow and ferment my sourdough mother at first. Once it's mature to bake, it takes 4-6 hours to grow after feeding.
@@FermentedBake that's great, thank you!
Amazing video I will have ago a TV this
I’m in temporary rental quarters and baked a beautiful boule in a preheated cast iron skillet, covered wiht an overturned pyrex bowl. The stainless steel liner from an Instant pot works well as a cover, as do cheap stainless steel mixing bowls.
I decided to buy all the doodads to bake my sourdough bread because my initial attempt was a complete fail. You, however, made it look like a breeze. I wish I had seen this video before ordering on line. 😭
Great video
Thanks for the visit!
👍👍👍👍👍
How is the sourdough levain prepared? I like how accessible and easy your recipe is, I watched 5-6 videos all of which require this super fancy and expensive equipment. All I wanted was to try and make some bread w/o complications. Thanks for your video!
Nice Bread. Some of the steps too fast for beginner. But I was able to follow. NEAT.
Thanks so much. Every other video is using a banaton and dutch oven.
I just made your recipe best homemade bread i have Ever made and it was really good
FINALLY a good and easy video with the same oven I have!!! Its been days and couldn't find something close to what I have. Just a question do you turn on the upper part on or just the lower grill?
Wow ❤️❤️❤️😍 beautiful
Thank you so much 😊
Quick question: do you keep your levain in the fridge? And only take it out before you need to use it for baking (as per instructions)?
How many times a week do you bake?
Thanks!
What percentage protein was your flour? Really looking forward to making this in the next few days!! x
Hi excellent video! Can’t wait to try out your recipe! Just a silly question, did u put on a lid for the food container for the final 12hr proof in the fridge? Or jsut cover with the tea towel as shown in video without a container lid ?
@@FermentedBake thank you very much ! :)
Hi... did u use bottom fire or top fire for the oven? Thanks for tutorial
Hii there I'm new to sourdough with few failed attempts as i don't own a dutch oven i guess..thanks for sharing with the normal kitchen tools..My question is can i use half whole wheat flour n half AP flour..And can u explain more about levein, measurements??
Thanks
You make it look so much simpler than any other recipes! And I like that I can make two loaves at once. Would it be possible for you to write the recipe in cups instead of grams? Here in the US, they just use cups for measuring, which I guess is not as accurate. But I don't have a kitchen scale and would really like to try your recipe :)
What temperature is your oven set at and how long do you bake the bread for?
Can I directly halve the recipe and try ? I have never baked a sourdough before just recently made a starter... so appreciate your effort to show us how one can make a sourdough with the basic tools in kitchen ...
Ben yes
What I most liked about your video was you cleaning the last bit of dough from the pan 😊👍🏻
I too cannot leave anything behind
Thanks for the video! I have a question, when you take the dough out of the fridge after overnight proofing, does the dough look visibly bigger than before the proofing? If so, about how much? If I put my dough in the fridge, it seems like all activity stopped, so I am trying to make some adjustment. Thanks!
Thanks!
My starter is in the fridge, can I use it straight from fridge to make my bread? I am doing 1st?
So you can put your fridge-proofed dough directly in the oven?
Can you convert the measurements to ounces? I do not have a scale either
I dont have a cast iron pan like that. Can I use a regular cookie sheet?
Thanks for this video! I’m a newb at baking sourdough bread haha. Is a sourdough levain the same thing as a sourdough starter?? Or do you prepare a levain differently? Thank you!!
Levain is different! It’s basically the portion of starter that you’re going to use for the bread plus the feeding of water and flour so basically it’s just your fed starter but in different portions
You surprised me with that hungarian flour (búzafinomliszt from Szatmári malom). How did you get it? ...
EDIT: Oh I see, you live here, in Hungary, Budapest! So keep it up! ;)
Can I bake straight away after bulk rise?
Thank you ❣
Dorjpagma Batsaikhan my dough get so sticky and it’s so annoying. Get worst then a glue. Any tips?
Thank you.
Did you take the dough directly from the refrigerator, score and then bake as soon as the oven was heated or was there a waiting time from refrigerator before oven?
I tried your recipe, but my starter was more liquid and unfortunately the recipe didn't work :( What recipe of a starter do you use? 50g flour and 50g water every day for 7 days? Thanks in advance. Your breads look lovely!
Can I know how many hours to active the Levain the night before ? Is it put to room temperature from night to morning , how many hours is it ,I live in Malaysia, then temperature is around 30 here
How much boiled water do you need to put in the oven?
Could you share the recipe of the levain? Thanks
So the recipe and amounts are for 2 loaves, I assume just halve the amounts for one loaf? I have bread flour - is it the same amount as the all-purpose flour?
Im so excited to try this but how can i deal with steam in gas oven?
me, I put tray at the bottom of the oven, the pour the hot water to the tray that will produce steam about first 20 minutes of baking
You took the doughs from fridge and place them directly to the oven or stay at room temperature for some hour?
Hi, can I ask why after proofing my dough is more runny than yours? Yours holds together nicely but my spreads and doesn't hold its shape. This is a 2nd recipe I'm trying and everything was going good until the proof.. Could it be the temperature of my kitchen?
Can I use bread flour instead of all purpose?
Hey. What do I do with my starter when I'm done baking?. Does it go in the fridge?
Yes, I just put my starter in a fridge and whenever I need to bake, I feed it the day before :)
What is the flour and water percentage for this recipe? 62%
Does it affect the rising process of the bread during u remove the pan with water ?
I don't think so.
In a dutch oven the bread is steamed with it's own moisture, adding a pan of water is to replicate that.
My dutch oven is currently occupied by a venison and "I'm about to go bad" vegetable stew so I'm gonna give this a shot and see if it turns out any different.
yeast would probably be dead after 20 mins which means it won't rise anymore, so i guess it's safe to open it. but you can put a little amount of water and never open the oven if you'd like to
Not the rising process, but you need to remove the water if you want a crusty top
For the ingredients, when you say levain prepared the night before, what do you mean? thanks
Nevermind, I found your other video
Beautiful loaves! I do exactly the same technique but I don’t get that amazing oven spring you get :(. Why?
No worries, make sure you preheat your oven enough and score deep enough your dough to rise :) Good luck! I hope you will try again
Thank you. I will try again!
Oh, I see you live in Budapest. My mother is Hungarian! I love your country and your people!
@@ingridgillette5573 aww that's very nice 😊
Ok 1 ml water is a gram right?
460 water 800 flour that is 57% hydration pretty low. Maybe that's what I need. Started at 75% then 70 now 68. My dough is basically liquid won't hold shape.
hi! may i ask how do you make the levain? sorry, im new to this whole sourdough thing haha :)
CM Chua I usually place a rubber band at the initial level, once it rises to more than twice, and floats, it is ready.
Priya Shashank I cannot get my starter to float! Why could that be?
My dough isn't as sticky, it's currently resting. I hope it turns out 🤞
Whats the difference between a levain and regular starter?
@@FermentedBake thank you!
Excuse me - -; , when will proof overnight , just can proof outside the fridge or container at temperature around 28-33C right? Thanks. _/\_
@@FermentedBake oh okay , thank you for answering 🙏😊
What towel did you use?
Just what I had :P These are ikea kitchen towel.
What type of starter is used here, I mean what type of flour was used for the starter ?
I used all purpose flour when I grew the yeast at first. But I use mix of whole wheat and all purpose flour when I feed the starter for baking.
How should I change the recipe with bread dough?
@@FermentedBake I have strong white (bread) flour, how should I change the recipe with that? Or should I just use ap flour?
What is the ratio percentage for the levain?
How long did you make for the starter? How many hours?
Ratio of the levain is 25% here. It took 4 hours to grow the levain :)
Fermented Bake thanks for reply 🙏🏻
The Loaves are THE BEST. There is a lot of TIME involved. Can you skip something?
Mix in the evening. In the Morning Do the Stretch and Fold 4 times. Let rest l hour
or more and then place in oven. I do NOT HAVE THAT MUCH time to devote to 2 loaves of
Bread. PLEASE HELP. Thanks
Do we half the recipe for one loaf? If I don’t have a scale, it’ll be harder but can you provide any approximations?
Yeah, sure. You can just halve the recipe. 2.5 cup of flour, 1 cup of water and 0.5 cup of fermented yeast for one loaf. (Hope it's helpful, I tried converting grams into cups :P)
@@FermentedBake thanks!!!
Do you have the starter recipe? The Levine something
Yes, I have the natural yeast starter which I grow and everytime I bake I feed the starter to make levain. I just uploaded the video of making levain.
@@FermentedBake THANK YOU so much
Can I use dry yeast instead of the starter? I'm a very novice
3rd Europe 飛宇雲臺 the starter is what makes it sourdough. I suggest just looking up a sourdough starter recipe they’re very easy to make.
Yes, you're very right .Thanks for your reply