Best Artisan Sourdough Bread Recipe For Beginners || No Scale & No Kneading
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- Опубліковано 20 тра 2024
- This is the best artisan sourdough bread recipe for beginners and I have been making it for many years now. This artisan sourdough bread recipe is simple and easy and will give you the keys to successfully bake beautiful sourdough bread. You don't need any fancy supplies like a scale to make this bread - and no kneading is required. I’ve been working with sourdough for over 15 years, and over time I’ve learned a lot of tips and tricks for success that I’m here to share with you. My goal is to make sourdough baking simple for you. Sourdough does not need to take over your life - it can easily fit into the margins of your day. If you follow the steps in this recipe, you’ll learn the art of working with sourdough, and have the satisfaction of making delicious fresh sourdough bread for you and your family.
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Ingredients:
Bread Flour: www.azurestandard.com/shop/pr...
Salt: www.azurestandard.com/shop/pr...
Supplies You May Need:
Large mixing bowl: amzn.to/4b83Tvn
Measuring cups: amzn.to/3UxP538
Danish Whisk: amzn.to/3WKckZj
Bench Scraper: amzn.to/3yq5Q7V
Bread Lame Scoring Tool or Razor Blade: amzn.to/4bKHC6r
Banneton proofing basket: amzn.to/44ScVdn
Parchment paper: amzn.to/3URIeQU
Cast Iron Dutch Oven (optional): amzn.to/4av31jh
Electric Tea Kettle: amzn.to/4bppM9t
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Been researching and baking sourdough for over two years. THIS is the BEST UA-cam I have found! Love the true reality of your videos! Wish you lived next door!👍
Thank you! Sourdough can be made simple enough for anybody to make, and I’m hoping to help lots of people accomplish just that.
Looks so delicious. I hope someday to accomplish baking sourdough.
You can totally do it! And it is the most delicious thing you’ve ever eaten, not to mention the fact that it’s healthy for you so that’s an added bonus. If you have any questions or need any help along the way, let me know.
Best, most relatable SD bread tutorial I've watched yet....and that's A LOT!!! Thank you!!!
That’s quite a compliment, thank you! Glad it was helpful to you. Let me know if you have any questions on your sourdough 😀
@@WagonWheelHomestead21 Thank you for offering any questions I may have! I particularly appreciate your no nonsense approach. I've often thought while watching such structured sourdough videos that the pioneers definitely did not fuss with "all that"! LOL
@@susanhemme8465 yeah they definitely didn’t 😂. They were trying to survive and the bread baking had to be pretty flexible😉. I’ll take questions anytime
@@WagonWheelHomestead21 Hello, again! I honestly have so many questions I don't know where to start! I'm hoping my issues lie within this particular problem. When I take my loaf out of the fridge the next day, it slowly looses its shape. I'm taking it out right after the oven has preheated. It is also difficult to score. It's like I'm not developing the proper tension. Any ideas are greatly appreciated!
@@susanhemme8465 so two things, I would back up and make sure that your starter you are making your bread with is super thick and very active. The second thing is make sure you’re developing enough structure in the dough, so you might need to do another lamination or some more coil folds. Is it losing shape before you put it into the fridge? How long are you bulk fermenting? I don’t mind the questions, I’m happy to help you.
Thank you sooo much for this video 😮. I have been struggling with my bread for a long time trying to get a more open crumb that isn’t kinda wet to the feel. I’m trying yours now 😊❤❤❤☝️❤️❤️❤️👍🏼👍🏼👍🏼
You’re very welcome, and if you have any questions as you go through the process, please message me either here or on Instagram or Facebook @wagonwheelhomestead21. You can do this!!
Thank you for making this video! You really simplified making artisan sourdough bread into something the average person can actually do. I am wondering if it is regular flour or rice flour that you sprinkled on the towel and dough before putting it in the cereal bowl? Or does it matter? I noticed you used rice flour before baking.
I use regular flour, but it doesn’t really matter. Rice flour is more expensive so I usually just use it for the scoring part. You’re very welcome, I’m glad this was helpful to you. Let me know if you have any other questions.
Hi, living in the Caribbean I’m still trying to figure the timing for this sourdough bread recipes. Yours looks easy to follow and I like how you explained it but I think that might be too many steps in manipulating the dough in this 85 n over temperature . I have to put the dough in the fridge between stretch n folds but sometimes my bread comes out dense . What can I do?
How long are you bulk fermenting it on the counter? You’re right, sometimes it is different depending on where you live, and really what you want to do is work with the dough until it has good structure. So if that’s only two stretch and folds or if that’s 10, then do whatever it takes. You can also reduce the time between stretch and folds, so stretch and fold every 15 minutes instead of every 30 minutes. And then the number one key is not to over ferment the dough, so maybe only bulk ferment for one hour and if it’s puffed up really nice, then go ahead and shape it and put it in the fridge. My house is fairly hot during the summer, but it doesn’t have as much humidity as you might have. Let me know how it goes, I’ll be anxious to know😀
Would an iron skillet work in place of a pizza stone?
Yes absolutely
I don’t see the link for your flour?
Here you go 😀. www.azurestandard.com/shop/product/food/flour/white/wheat/unbleached-bread-flour-ultra-unifine-organic/20260?package=FL401&a_aid=73fS2X4n9f
P.S. I wish you lived next door also….
Wouldn’t that be fun?