Beautiful Sourdoguh Bread From Start to Finish | Sourdough Bread Recipe
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- Опубліковано 16 лис 2024
- Artisan Sourdough Bread from the beginning to the end! We are going to show you every step of the way to achieve the best Sourdough Bread at Home! This includes, how to make your own sourdough starter, our favorite sourdough bread recipe and all our tips and tricks to achieve the best results while baking.
This is the recipe we used in the video. It allows for 1kg of dough.
• (90%) Bread flour: 495 grs
• (10%) Wholewheat flour: 55 grs
• (60%) Water: 330 grs
• (20%) Sourdough Starter: 110 grs
• (2%) Salt: 10 grs
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Using a baking bag is genius! I am going to try that tomorrow. Thanks for a very entertaining video!
Baked my first successful sourdough loaf without a dutch oven or any proper equipment today, it turned out as nice as it possibly could. I used a lot of your tips. Huge crunchy blisters and oven spring. 🥳
I don’t have a Dutch oven how did you bake your bread please 🙏🏼
You can use steam directly in the oven. Check my other videos in the channel.
May the Gluten be with you!
@@kouklakee Yes, check the videos about different baking methods, it works great with a tray at the bottom that you can pour hot water into, it'll steam like crazy. And don't bake as hot as you would with a dutch oven, in my experience. I started at 230 degrees, and lowered to 220 after steaming for a while (according to the oven, don't know actual temperatures).
Only problem is the bottom doesn't get a good crust without a dutch oven or baking steel/stone, but I moved the tray with the bread to the bottom of the oven after the steam was done, so I got more heat from below. Not perfect, but acceptable for now.
@@espenstoro ok 👍 thank u 🙏🏼
Thank you ❤I am a learner sourdough baker and your tutorial had so many interesting tips. 👍🏻🇬🇧
Thank you very much for all the tips (I wish I knew your first name), Glutenmorgen! I used to live in Argentina many years ago and this is getting me closer and closer to what I had there. It was fantastic 45 years ago and I've almost got it! Thanks so much!
Oh that´s great! My name is Ramón. May the gluten be with you!
I was not happy about the video, I loved it, it made my day! Thank you for all the explanations and especially for the fact that it was 'normal', just like in one of the millions of kitchens where bread is baked, that was my personal highlight, I enjoyed it so, so much! Please stay exactly as you are. Gluteny greetings from Germany😊
Wie schön und vielen Dank! 😊👍🏻🍞
🍞🤗👋🏻
Absolutely love your videos. They have been so helpful in my baking.
I wanted to ask about the oven bags. The only ones I can find here in Australia provide they can only be used up to 205 degrees C. What oven bags do you use for these higher temperatures?
Both perfect, but I prefer the darker one. Thank you. Greetings from Cyprus!
Me the Gluten be with you
I think i prefer the one who cooked on the bag! From Quebec!
Loved this video! I'm just starting out on my sourdough journey, and currently patiently waiting for my sourdough starter to do it's magic, following your videos :) Looking at the ingredients you used for your loaf was wondering what is the definition of bread flour? I live in Germany and trying to figure out what is the equivalent of that. Would it work also with other types of flour, such as spelt or so? Thank you
I love bread
May the Gluten be with you!
Love your videos and explanations...I just have a question, and I think it's important😅 I prepare my bread the day before and if I use 20% starter, put the bread in the fridge for 12h it will over ferment. Do I have to use a percentage depending the time I want to leave it for cold fermentation? And if I use less starter it will taste more sour?thank you and keep making videos like these 😊 🇵🇹
Maybe you can lower your fridge temperature or not let it proof that much at room temperature.
How is best to keep your starter on the jar( in the fridge, or on the kitchen countertop) , with lid closed tightly or slightly open? Many thanks !
Thanks!
I do have a question, though, why do you screw the lid on so tightly for your active starter? I only do that when I’m not going to be using the starter right away and I’m putting it in the fridge.
Hahaha good question! The thing is that I didn´t do it... it was my assistant who did it! hahahaha!
Hello Gluten Morgen. Is in your app the names of all kind of Flours. Like Spelt Emmer, Kamut ( Kohrsam ) Einkorn Thank you so much for your help. Best regards from Germany
u can open jar urself
just need put knife something in top of it
& rotate kinfe
so air go out from jar
& u can easy open with with 2 fingers
btw
ty for test sourdough.i nneed it
Help, I’m trying find the video of you using the Rubin method to add the salt? Great recipe just can’t find it..
Are we to understand that the (cold) dough goes directly from the refrigerator to the stove without reaching room temperature first?
Greetings from Québec...
Yes
Yes. That way, you'll get the best ovenspring.
Big fan! I wonder if at the halfway point, if you swapped them from top and bottom, they may have come out more similar? Thoughts? Anyway, keep up the good work!
Also, what bags do you use for baking?
Yes, swapping could have helped a lot! The bags that I use are for baking Turkey. I bought them at HEB.
Is this 250 Degrees FAN oder "top and bottom heat"?
Thanks for this video, was realy very important! But, please tell me, what is more importantt, to use your phone to show us how it works the bread-calculator or maybe to learn how its posible to open a glass of sourdough or what always ever? ;-) 😮
Tap the lid against the counter a couple times and then it’ll twist open.
Works every time
All of my bread looks like sandwich bread. I want holes and toughish chewy bread. What do I need to do. Could I be using to much starter
The secret is to start with a very healthy and strong starter. Refresh it a couple of times before using it, and do it "by the eye". Make it more dense, not too runny.
Is the 15 min or 50min
I believe he's saying 15 minutes. Other recipes I've looked at said 20 minutes first.
I believe he's saying 15 minutes. Other recipes I've looked at said 20 minutes.
Yes 15 minutes with the lid and then another 15-20 more without it.
👏👍✌️
Not yet inside the bag
You should try it. It´s an excellent method.
Omg you made me nervous 😬 you were standing too close to the hotpans
My loaf flattens when I dump from the basket onto the parchment paper. Turns out yummy .. but flat. So disappointing.
I think you should let them cold ferment for a shorter time.
@@glutenmorgentven not 12 and up to 24 hrs? Why shorter? My dough is getting exhausted?
@@RosieGoat100 It's over fermenting
Someone must be crazy to watch a 44 minute video...lol
Only if you´re on the right side of the Gluten.
Yes I am😅
👎 😵💫 Have you heard of the “Kiss” principle? . . . “Keep It Simple” !
Well this measurement method is the . . . . “Opposite” 😵💫 🥵 🫨