No Starter Sourdough Bread Recipe | StoryBites
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- Опубліковано 30 чер 2024
- Ingredients:
1kg White flour
720g Water @32-35 degrees
21g Salt
4g (1 Tsp) Instant yeast
What's the best and subsequently worst part about sourdough bread all at the same time? That's right, the time consuming labour of love that is the sourdough starter. A vigorous leavening agent that helps to aerate and develop deeper flavours that frankly, some of us just ain't got time for.
Corentin Esquenet, head pastry chef and owner of Butter Pastry teaches us how he makes his version of a hearty sourdough-like bread in a dutch oven from start to finish.
Full Recipe Here: storybites.co.nz/recipes/faux...
Find out more about Butter here: www.butterpastry.nz/
Special thanks to Jonathan Brown for editing today's episode: / rgb.nef - Навчання та стиль
Just tried this bread recipe today after 10 days of trying to fool around with sourdough starter. All I can say is this bread 🥖 is absolutely FABULOUS! Super easy to make and super tasty! I had been searching for recipes for the Dutch oven and stumbled on this recipe. BEST stumble ever. No more tearing my hair out trying to grow sourdough starter. This will be so amazing with so many dishes year round. Perfect for dipping in flavored oil’s, also also great for going along with winter soups and stews! You are positively genius! I bet you are an amazing pastry chef! 😊
Ah this is such a lovely comment thank you so much for letting us know. Corentin is absolutely wonderful to work with and I’m sure he’d be keen to bring more recipes to you
Can’t wait to try, my starter just died 🤦♀️
Not sure if it’s written anywhere but in case it’s useful to anyone else I wrote out the rough recipe in text. (One loaf)
500 g flour
360 g warm water
10 g salt
4 g instant yeast or active dry yeast dissolved in 1 tbsp water
1. Mix flour and water. Sit for 20 min
2. Add salt and yeast. Fold corners of dough into center and pinch dough, alternative these for 5 min. Sit for 20 min
3. Stretch and fold. Sit 40-60 min
4. Stretch and fold
5. Bulk ferment for ~5 hrs, should be about triple in size
6. Shape dough. Cover with plastic bag in banneton.
7. Proof for ~1 hr at room temp. Test with poke test (I’ve done this over night in fridge for ~10 hrs and that was fine)
8. Oven at ~480° F. Bake in Dutch oven with lid for ~30 min
9. Bake for another 15 min without lid. Done when nice crust
10. Let cool for an hour
This is amazing! You can actually find the full recipe on our website! Check the description :) but thankyou anyway!
FYI Having baked this numerous times, 25 mins with lid is lots... also, it really helps if you spritz the loaf with lots of water right after you put it in the preheated Dutch oven and put the lid on.
Also, if there is any doubt at all that the loaf is totally cooked when the baking time is done, shut the oven off and leave it in there for another 10 minutes... it's a dense type of loaf, and you REALLY don't want it even the tiniest bit undercooked, as you will have wasted all your hard work. Make sure you cool on a rack for at least 90 mins before you cut it, as it will continue cooking a bit on the rack.
Also, do not put this bread in a bag...just store it loosely covered in something like a large cooking pot with the lid on. It keeps for DAYS and only improves with age.
It's even better if you put something that allows for air circulation under it when it is in the pot/like a couple of wine corks.
I’ve tried a similar recipe and looked great but texture and flavor not there… what was your success with this recipe in terms of look & taste? Thank you❤
@@flowersrusflorist1520 I had the same experience. Beautiful bread, just needed something. I have been trying for a good Artisan loaf in my cast iron for about two years, but I persevered. Finally came across a recipe that used sugar, and another that used honey. I tried both and honey was best suited for me, but sugar worked well. I also did the overnight method and folded twice at night at two hour intervals. Pre-heated oven next morning, prepared the dough one more time using the folding method and used parchment paper to bake. Wow, it was the best tasting Artisan bread ever, my husband loved it. I then used sesame and or poppy seeds over the top. Make sure you let cool completely before cutting, you will not regret it. No looking back. Now I am trying the sourdough bread, wish me luck.
This was a amazing video. Just loved it. Thank you for sharing your recipe. Definitely making it 🥰
Thanks sooo much!!!
I really enjoyed watching at this video! Ussualy I don't like videos longer than 5 minutes, but this was relaxing indeed! Well done guys! Clear, natural and helpful! Thank you!😊
Thanks so much Mihaela. We really appreciate your kind words.
Thank you for this amazing video. Your instructions are very clear. I just started another recipe when I saw this, so I have to wait to try it. But I have a feeling I will be happier with your bread.
We're so happy to hear you liked watching this recipe. Corentin is an incredible pastry chef in New Zealand. And we're so happy to have him share his recipes.
Let us know how you bread turns out when you get a chance to make it!
Great recipe. Next time I will use your recipe and techniques when I bake this bread. Thank you.
Our pleasure! Good luck!!
Loved it, simple and easy to follow, thanks so much!!
Our pleasure!
Fantastic recipe, thank you so much!
Our pleasure! We hope to do more this year around bread!
I did this yesterday and it turned out great! Thanks for sharing.
Belinda, that makes us so happy to hear! Hope the bread goes a long way :)
Did it taste like sourdough?
@@flowersrusflorist1520 My regular customer says it's the best sourdough they've ever tried.❤ I'm doing 6 tonight, I'm a night baker.👌
I’m just about done making this bread for the first time. I loved the giddiness in his voice when he opened the Dutch oven after the 30 min baking cycle! I actually had the exact same reaction when I saw how pretty my bread was!
You're amazing! Thank you so much for your lovely comment. Corentin is really as good as it gets when it comes to energy filled pastry chefs that really love what they do. We're so proud that our video helped you achieve your bread baking endeavors!
Wow!! awesome presentation & excellent preparation ❤️ looks delicious 😍❤️stay connected😍😍Thanks for sharing
Thanks so much! We absolutely loved putting this recipe together. Let us know if you give it a go! :)
Lovely!
Thanks Shan!
Thank you for sharing your experience of baking sourdough bread without starter. Will try with gluten free flour mix and will see how it goes.
Really grateful for your kind words :) All the best for the bread baking!
I pulled the hot Dutch Oven out and said to myself, “make sure you don’t grab the hot lid with your bare hand”. After dropping the dough into the pot, I promptly grabbed the hot lid with my bare hand. That towel trick (probably) works.
Oh dear, yes this has happened to the best of us. Hope your hands are all healed up!
I have been making a variation of this bread, with a recipe that I invented, because I didn't have any S.D. Starter.
I use a very small amount of yeast (less than a tsp for a very large loaf), and rest the dough in the basket in the fridge for at least 24 hrs, then let it rise on the counter for as long as it takes.
It has a similar taste to sourdough...and I think the taste gets stronger the longer you leave it in the fridge.
One (tiny) hint...put the bread on a rack to cool/not the board, or your crust will sweat and become tough or soggy.
Nice video!
That’s a super good tip thanks for letting us know! And glad to hear this recipe worked out for you!
Could you share the recipe that would be great
Excellent tutorial I am definitely going to try this . Can I use the stand mixer ?
Great question! I'm sure it wouldn't be an issue however if you want to get 100% definite answer, you are more than welcome to flick Corentin a message @butter_nz on IG. :)
If you use parchment paper it's slot easier to get the hot bread out of the dutch oven. Your bread looks amazing.
Great tip! Thanks for that :)
Great job
Thank you! Corentin is amazing at what he does
Sorry if I missed it, do you turn the oven down at all before baking or do you leave it at 250 to bake?
Great work chef!! Can I substitute a portion of the white flour with Rye flour or whole wheat flour? And what will be the ratios?
Kia ora Valeryon. I would have to ask this to Corentin. But if you’d like to ask him directly. Check him out on Instagram Butter_nz :)
There is nothing better then some warm fresh baked bread in a cold winter day! You make this look effortless with your presentation. I make cooking videos too! I love watching other talented creators to learn from each other! 👍🏻 inspiring!
You are the kindest person! Thanks so much, we love your content too!! Stay well and all the best for 22'
I liked the idea of baking without natural yeast because it is very difficult to prepare.
And my family doesn't like natural yeast.
a sourdough without difficulty, it's a great and relaxing idea.
Thanks so much for commenting! :) yes we wanted to provide a recipe that was both delicious and accessible
@@StoryBites.as others said. This has nothing to do with sourdough. It’s standard 1 day yeast bread. Why is sourdough in the title at all?
Look at this comment! You’re just confusing people.
@@l26wang Like Le Wang says, this has nothing at all to do with sourdough! It's just click bait!
Hello what to do withe the other half do we fold n put it in the basket and refrigerate it or without folding?
You can put it into the basket to sit in the fridge for an extra slow ferment. But you're welcome to also use it as a pizza dough too! So versatile.
Doesn't the yeast get killed and the dough overproofed with these 5 hrs of bulk ferment?
I’m surprised you didn’t mention whether or not it tastes sour. It didn’t ferment very long. This recipe is really more like an artisan French bread then sour dough. They do make instant sour dough starter packs that contain some active dry yeast for those in a hurry.
I do apologise.. we will aim to do a proper sourdough recipe in 2024 to support the continuing narrative of connecting people to the chefs and restauranteurs behind our favourite food.
Thanks again for the comment.
I was about to say. It seems like just a normal loaf. I was hoping he came with sour ingredient like buttermilk or yogurt.
Hi, I am curious; if you do not have a starter; can you just put Flour, Water, Salt in a bowl; and just let it naturally ferment for a couple of days or say; and then bake it. Will that work for an edible healthy sour dough bread; or do you need to have a starter? Thanks
I think in order to consider a sourdough to be a true sour dough loaf, it would need that starter to give it's iconic flavour. However I could be wrong! If you got to @butter_nz on IG, you can ask Corentin himself :) Thanks!
Tea towel on a hot thing is a pro kitchen technique - lets everyone know its hot
haha its a good wee tip to not lose finger prints aye
how exactly is this "sour"?
Thanks a lot
It's our pleasure :)
I used two types of flour, white and brown, but the dough became so sticky it never came together even after 5 hours?
Hi- what’s the recipe to cook the extra dough the next day?
Heya! The left over dough makes an amazing pizza dough! Just drop it in a ripping hot pan oiled and then finish with toppings then toss into the oven to cook :)
Sweet guy!
Sweetest of them all Bivenceto!
Ok, it's 9 o'clock, time to make some bread :D
Make that bread!!
I want to know what if i use fresh yeast ?
Any leads. ?
Did you use the white flour only?
Only white flour was used :)
Great video. I just had a wild thought. If one is worried that the salt will kill the yeast, yet bread doesn't taste so good withouot salt, why not make bread without salt, then afterwards just sprinkle salt on each slice of your bread as you eat it. If when making a sandwich, cut two slices, salt your bread first, then add whatever you're going to put into it. I wonder how much more rise one would get it you omitted salt altogether in the process of making the dough. Just a crazy thought worth considering. And for those who must refrain from salt, this might be a good thing to practice. Any thoughts?
That's a really interesting thought. I love that we could finish bread with salt, cause it's so much defined in enhancing the flavour of the bread when the salt is added rather incorporated. Do let me know :)
Do not remove the salt, it is super important to the process
salt plays a role in tightening the gluten structure and adding strength to your dough. It helps the loaf to hold on to the carbon dioxide gas that is formed during fermentation, supporting good volume. Salt slows down fermentation and enzyme activity in dough.
@@Waffel180 Thank you for that vital information. Salt must remain.
Salt doesn't kill yeast.
Other than that, nice recipe and video.
Valid point! Thanks for the insight :) we really appreciate it
Bread looks great, and I'm sure taste great. But this is just a standard recipe for a common white loaf. I bake bread like this myself, same 4 ingredients, similar method. However the wording of the video title had me thinking there was some unique way to bake sourdough bread without using sourdough starter. I found this to be misleading.
Sorry about that! You’re right it’s definitely more of a faux sourdough. I would recommend you watch our recent documentary on slow fermentation sourdough with Bellbird bakery. You won’t be disappointed
I'm not sure if i understood the concept correctly but, is this just white loaf bread but cooked at a higher temp and longer? in a way, is it just a toasted white loaf bread?
I look forward trying this can i do this faux sourdough with my mixer to kneed it or not?
should I bake it in Dutch oven?
Yes! :)
**vibing**
*let's have a look*
We all need a dance break every once in a while
This is using AP flour? Thx
Yes 😊
How is that sourdough?
We think it’s a good alternative to what it is in the traditional technical sense. It ticks the boxes of the crumb and even to some degree the cell structure
What flour did use and how many grams
we operate in grams :) the recipe should be in the description.
Okay im a yank yes but 32° Celsius? I was confused.
Celsius haha :)
Please, how much water?
750g water :)
Oven temp ?
Convection ?
Should be in the description :) check our full recipe
Geee it is very nice bread
Is it gluten free...
Like original way of making Sourdough Bread????
great video, but I don't know why you call it sourdough bread or is there something I missed?
I do apologise Dashi! you are right, it's not authentic sourdough. But we will aim to rectify this with another recipe in 2024 :)
I dont get where the sour taste gets put into the recipe ?
That's a really good question O_O I suppose it's not a very obvious sourdough flavour; more to do with the texture and aireation :)
How much of each ingredient do you need
The full recipe is on our website :)
Link in description:)
250 F or 250 C ? please and thank you
250c :)
Where is Georgia now?
Where's Georgia? :) Who's Georgia :)
How much flour I didn't get it
Makes two loaves
1000g all purpose flour
720g water, 32-35°C (not warm or cold to touch)
21g salt
4g, or 1 teaspoon instant yeast
@@StoryBites. could you half that to make one loaf?
This is how you make a french bread loaf, so not faux sourdough. It is french bread. I thought you were going to do something to give it the sour taste that comes from firmenting the starter. I am not sure what could be added to get the sour taste, maybe replacing a lot of the water with lemon juice. Sour milk makes great bread, but it is not sour.
Thanks for the insight :) you’re 100% right
You have the same voice like Brady from numberphile.
I never noticed that until you mentioned it! Haha that's epic.
Is it sour? Sourish?
Sourish! I think it’s more the texture and hard crust that gives this recipe its value
Thanks for the reply. I'll give it a go. I used to do 4 folds every half an hour. I'm beginning to think just mix it well first time and wait a couple of hours. Then knock it back once a bit before pre shaping with a stretch and fold. @@StoryBites.
@@meisievannancy sounds like good iteration from what you’ve done already. Keep it up! :) can’t wait to hear from you after the bake
@@StoryBites. I'll let you know 👍🏼
Woof.
So it’s not sourdough, right?
Correct, but it’s the next best thing
Its not a fake sourdough. It's a sourdon't.
I hear you Robrobusa. I hear you. Hope you enjoy the rest of our recipes.
We'll aim to do a sourdough recipe this year for ya
@@StoryBites. Oh I love this recipe, don't get me wrong. :D While my starter is being summoned from the nethersphere, I am currently still non-started baking.
@@robrobusa oh awesome no that’s good to hear! Thanks so much for watching. We’ll keep working on more recipes this year
This is definitely a sour doo I love it thank you
Nice bread. This is not sour dough bread.
Noted!
This is just a normal artisan loaf of bread. Nothing sourdough about it be it faux or real. 🤷🏼♀️ the technique is much the sam, but obviously you Can make any bread this way. It’s unfortunate because the sourdough is the Best part of the bread… it’s what makes it more digestible to us.
So how are you developing the sour dough flavor??
That’s just bread. Great recipe. But you did nothing to develop the sour flavor. Which is the entire point of “sour” dough bread.
I completely agree with you. I do apologise for the misleading title. We will aim to rectify this with perhaps an updated recipe on a proper sourdough recipe in 2024 :)
Best,
Justin
Yeah why fiddle with babysitting starter just silly and annoying
Susan we couldn’t agree more
1. Because you sometimes don't have yeast.
2. Sourdough has a distinctive taste.
3. The stores ran out during the pandemic.
@@Greglouis1961 pandemic times yeah ok agree
@@Greglouis1961 maybe we can put some sour cream in the dough and possibly get that sour taste
Good recipe but this is NOT sourdough.