Mild Sourdough Bread Baking Start to Finish
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- Опубліковано 29 чер 2024
- We’re baking a mild sourdough loaf of bread from start to finish. I use about 120 grams of starter for this loaf. I’ve read that using more sourdough starter in the recipe yields a milder-tasting loaf, which seems to work well for me. I love the taste of this bread. Share in the comments what works best for you!
Prep baking tools I use: • Sourdough Bread Baking...
How to maintain your starter: • How I Keep My Sourdoug...
Starter Secrets: • My Secret Sourdough Br...
Recipe used for this video:
120 grams starter
300 grams of bread flour
195 grams water (room temperature)
7 grams of sea salt
20 minutes at 465 degrees in a Dutch oven
10-12 mins on stone at 425 degrees
Total bake time: 30-32 mins (until golden brown)
Larger loaf recipe:
160 grams starter
400 grams of bread flour
260 grams water (room temperature)
10 grams of sea salt
20 minutes at 465 degrees in a Dutch oven
10-20 mins on a baking stone at 425 degrees (until golden brown)
Total bake time: 30-40 minutes depending on loaf size
Chapters:
00:00 Mild Sourdough
00:50 The Recipe and Mixing Ingredients
05:45 Rest, Stretch and Fold
11:30 First Proof
12:45 Shaping
15:00 Second Proof
17:45 Baking
18:45 The Result
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Great video. I love how simply you have explained this process. So many other UA-camr's make it so complicated. Ignore the negative comments on this video. YOU DO YOU! They don't seem to care that your process works for you, and they don't have to use it if they don't want to. Having more starter speeds up the fermentation, and that does make for a milder flavor. The longer a dough takes to ferment properly, the more flavor it develops. I've made a starter that is very mild in flavor because most of my family prefers mild bread, but we have skin and digestive problems with commercial yeasts. There's a channel called The Bread Code here on UA-cam and its method of a liquid starter is how I achieved it. He is also hilarious in my opinion. I wish you the best. Keep making your handcrafted food. I'm sure you enjoy it as much as I do. God Bless!
Thank you so much for the encouragement. I have watched the Bread Code and do follow the channel. I enjoy it very much. You make a good point. Everybody should do what works best for them. There’s lots of ways to make bread and I don’t follow the same method every time. I like to experiment. They’ll always be those who are negative and I thank them for their feedback/opinion and move on. Happy baking.
I'm new to sourdough. I must have watched 100 videos about making sourdough. I've tried and failed. I tried this method and success !!! Seems much easier to me. ❤
So glad this was helpful for you. I enjoy making this bread very much. Thanks for watching.
Hi Jackie, thank you so much for this marvelous video on how to make Sourdough Bread. I have made this quite a few times now and it has always been a great success! Thank you so much for sharing 😍 Kym, Edinburgh, Scotland
You are so welcome! Thank you for watching.
Thank you :)
You're welcome! Thank you for watching.
Perfect 🥖🥰
Thanks for watching.
Nice 👍🏼 😊❤👍🏼
Thank you. 😊
Really enjoyed your video. I have been having some problems with the inside of my sourdough being a little gummy. It rises nice and the loaf feels light but the inside is a little wet feeling. I'm thinking it's too high a hydration dough. I've tried one that turns out nice and light and not gummy at all but no big air pockets in it, more like regular bread inside instead of being more open crumb. I'm going to try your recipe and see what happens. Btw, my sourdough is about 5 years old, very strong starter, his name is Trouble. 😜
I made your recipe and it turned out really well, not gummy! I had never did the slap and fold technique, maybe that's what made the difference? Thank you so much for sharing your knowledge and skill with us!😊
Hi Jackie, I just came across your channel looking for sourdough starter tips and I was surprised to see your channel is still new - your videos are wonderfully professional! I have a question if I may - at the beginning of the video you say it's been about 5 hours: is that 5 hours since you fed it or since you got it out of the fridge? If its fed, how long before this did you get it out the fridge? Thank you so much in advance and I'm looking forward to more videos!
I usually take it out of the fridge and feed it directly. It usually takes 4 to 6 hours depending on room temperature for it to double in size and dome over. Hope that helps and thanks so much for watching.
Professional 😂😂😂
Great video, but UA-cam will not let me give you a like…never had that happened before!
Sorry to hear that.
How many times you need to do stretch and fold?
There really is no set number of times. I sometimes do just a few stretch and folds and let it sit a bit longer. On average about every 15 minutes for about an hour. The last loaf I baked, I did just one stretch and fold and let it sit for a few hours. Turned out just as good. That works perfect if your schedule is not always the same.
SO by mild, you mean less sour? Cause i love the sourness.
Yes. From what I’ve read the more starter in the recipe the less sour the bread will be.
So finding a recipe that uses less starter should be more sour.
Just a FYI, its TARE the scale not TAR.
Lol. Thanks, I’m sure I must have heard someone say it as TAR and it stuck.
@@gardenhomejackie that’s how it happens with pronunciation, especially in words we seldom speak, but mostly read 🤷🏻♀️
I say ‘zero out’ when speaking because not many of my day to day conversations contain the word ‘tare’.
I actually checked your pronunciation, because I like it, thinking maybe it was British.
Bottom line, I knew what you meant ☺️
Good morning from NY/ almost Canada 🌞
@@LizbetPCB Thanks and good morning to you!
Baking the rough side up really made it look rustic and interesting to be honest. Happy accident.
Thank you for watching. Definitely did not affect the taste. Most important.
You are beating it. Ridiculous!
Thanks!
I aim sorry but that is the best way
It is the Richard bertinet method of slap and fold. Watch the you tube video!
I think you should study this technique before trying to teach others. There is a lot you can learn.
Thanks for sharing your opinion. I’ve been baking bread for four years and have had good success. I’m not claiming to be an expert. Sharing what I’ve learned so far.
I am a retired school teacher of 28 years and thought she did an excellent job.
@@susanhemme8465 thank you!