Thanks everyone for watching! Let's stay in touch: sign up for my newsletter to receive vegan recipes, cooking tips, video updates and more straight into your inbox: ➡ bit.ly/vegan-newsletter-signup ****************
Minor tip: to make parchment fit right into whatever item you're using, ball it all up, getting it wrinkly, then open it back out. It won't be terribly pretty, but it softens up and has a drapery quality more like cloth.
A little trick I also found was that first to crumble your Parchment paper than stick in the bowl and lightly mist it and then set another same bowl inside it for a bit then remove it the paper has molded perfectly to the bowl
@@adventuresinveganliving Hi Paula and my fellow Vegan Foodie!😊 I wanted to mention a few quick tips/alteratives…If you have a bread/pizza stone, it offers the same benefit from not over-browning/burning your bread, by CONTROLLING the HEAT of your stone - as a tool to navigate/alter, in turn producing the loaf of bread you desire/enjoy…and is equally, nicely browned around the entire loaf. There are other methods and simple tips/tricks that will refine your skill set And ARTISTRY as a Baker/ Chef! I’m certain you have learned plenty, since first viewing your initial video…and look how your channel has BLOSSOMED!✨ Looking forward to new videos, and leaning something new…while reconnecting with fellow subscribers, Foodies, Bakers, Vegans, and others sharing fellow interests, and those who share opposing views. I wish you both ~ and all joined in the channel…a very HAPPY, HEALTHY, PEACEFUL, PROSPEROUS…NEW~YEAR…filled with many BLESSINGS, JOY, and HOPE for all Humankind!! ❤ Cheers!🇨🇦xx
Tried this today! It was my first loaf ever. Oh my goodness, It came out perfect! Thank you for keeping it simple. I was so overwhelmed with the prep time of other recipes. Yours is waaay more realistic to follow!
Very nice technique. Three types of flours, good hydration, no crazy stretch and folds and no preheating of the Dutch oven. Plus you remove the boule from the dutch oven to finish it on the parchment paper in the oven. And your final product looks as good as any other method. Thank you. Joseph.
You are welcome. I just baked an oval loaf. Good taste but tight crumb. I prefer a lighter crumb. Do you have any recommendations for me? Thank you. Joseph.
@JD987abc Possibly fermenting for a longer time in the fridge. Most videos I've seen about making sourdough with a lighter crumb have it rest in the fridge for 12-24 hours. Also, those videos show bread made with white bread flour only, no whole wheat or spelt/rye. That probably has something to do with it too.
@@adventuresinveganliving thank you. IM just starting a new dough. Calls for 35 gms whole wheat snd, 325 bread , 287 gm water and 70 grams starter. Im doing a n extra long autolize before adding starter. 10 gm salt at end. It’s supposed to be 82% hydration. I’ll follow you suggestions to bulk ferment longer and cold ferment in banatons overnight. If ok with you, id like to let you know how it goes. Thx again. Joseph.
This is SO much easier than the process I use for sourdough bread, which literally takes 2 days. Your bread looks fantastic, and I'm definitely going to try this - thanks!!
I just finished doing this recipe. Can I just say? WOW. It turned out superb. The taste isn't super sour, it's toned down which I LOVE because I inherited a very mature starter that can be quite sour. The crumb was perfectly proofed. The crust wasn't tough, it was crispy.
I've got an old cast iron dutch oven that was my husband's grandmother's and it's got a handle on it. You might call it a skillet but it's big enough to bake bread in. It's a 5 quart and I make my bread in it. I've got an enameled Dutch oven but I like it baked in the old cast iron one better. That cast iron gets very hot and makes the outside crispy.
This video was awesome! 🎉 Thank you!! I just started making sourdough, I’m new to this and I must say I’m enjoying ever step. I was so intimidated… very intimidated. I got over the fright of starting the sourdough starter. To now just getting over the intimidation of Mali g the bread. I watched many videos on how to make the bread and let’s just say i over proofed and tried to bake it right away and it was short n gummy. I was so sad. I happen upon your recipe after making sourdough crackers. I’m to the point of putting it in the fridge now. It’s late so I hope it survives the night in the fridge. I’ll continue the rest in the morning. I watched this video a million times today. 😂😂😂❤
Best ever video. Thank you so much. I was so tired of throwing starter away and now I think I should be able to keep up with it. Thank you for the easy no fuss method.
Thank you so much! This video in particular was SO HELPFUL for me. I appreciate the explanations of WHY on some of the aspects. That helps me understand the process better. Getting ready to put my first loaf in the oven in about 20 minutes! 🤞🏻🤞🏻
@@larissalawson2545 So glad to hear you found my explanations helpful! I always wonder if I should keep them in the video or edit them out to make the video shorter, so it's nice to hear that they were helpful for you. Let me know how your loaf comes out!
Love this! A note on salt. Iodine is an antimicrobial and sourdough's magic comes from the microbes. Try to use a natural non-iodized salt in sourdough. There's lots to choose from! Sea salt. Himalayan pink salt. Celtic salt. Love this channel. Keep up the great content!
I did enjoy the video, thank you. I live in a campervan and my oven is a Dutch oven (I have no other oven). Do you think this recipe will work in that? Thanks 😊
@anothercampervanchannel To be honest, I'm not sure. I guess it's possible as long as you get your Dutch oven heated evenly (not just from the bottom but on all sides). I heard that back in the day in Ireland people used to make Irish soda bread in a Dutch oven set over fire, and it worked for them. Let me know if you try it!
@@adventuresinveganliving Hey, thanks for responding. I had my first disaster yesterday which was more about the bread than the oven (although the oven does tend to burn the bottom of what I'm cooking 🙄). I used 300g of white spelt and 300g of wholemeal einkorn with approx 400g water. My god, it was so sticky and stretchy! Couldn't get it into any kind of shape about from blob shape 😂🤦♀The bread didn't rise and is as dense as a brick 😭. Doesn't taste too bad though..😏
@@adventuresinveganliving 100g of starter. It's one I made weeks ago and has been in my fridge. I fed it 2-3 times and it did double in size. I'm very new to this process so not sure if it was okay or not, but it did double so..🤷♀
@@anothercampervanchannel Is your van kind of cool inside? The temperature can affect the rise too - the cooler it is indoors, the longer it will take the dough to rise.
I’m obsessed with sourdough bread, but it’s hard to find where I live (and if you I do find it, it’s extremely expensive 🥺). Is there a video for the starter? I love your recipes!!! ❤
1K 🥳 Hi, new to your channel & love your technique! I will try your recipe & tiger stripes! Your vread looks delicious! Thank you so very much for sharing! I just had to subscribe! 😊❤
Question: After placing your dough in the fridge for one hour to rest, how long do you keep it out of the fridge before making the cuts on the top and placing into your heated dutch oven?
@sjcafiero I take it out of the fridge, and then do the cuts and put it in the Dutch oven right away. I'm sure it can sit out for 5-10 minutes, but I don't want to take it out of the fridge, get distracted, and forget about it 😅
This video is very nice and I would like to try the recipe. Maybe I am overlooking it - but could you tell me if there is the complete recipe (ingredients AND instructions) so I can copy and print for me to take it to my kitchen? Thank you kindly.
@@andreac.4109 Thank you for asking! It's on my to-do list to get a written version of this recipe on my website. I've been very busy with launching my vegan meal planning app, but I'm hoping to get this done soon.
You could try using a baking sheet, but most likely the bread would spread out quite a bit and not rise much. Also, it won't develop the type of crust that sourdough is famous for. That crust develops because of the steam trapped inside the Dutch oven. That steam is released by the bread while it's baking. Without the Dutch oven, the steam won't be trapped = no fancy crust. However, to improve the crust, you could put an oven-proof dish filled with water on the bottom of your oven BEFORE pre-heating it. This way, as the water heats up and evaporates, it will create a steamy environment in the oven. Important: that dish has to be super oven-proof, and have A LOT of water so it lasts through pre-heating the oven and then baking the bread. I once had a Pyrex dish explode in the oven because all the water evaporated in the 450°F heat 😅
A question 🤔 did you use your starter straight from the fridge with no more feeding? I am confused as some say feed when it is brought out of the fridge then leave to double in size. I have a nice looking starter. I have put it in the fridge , but now I may make bread tomorrow. Do I take it out and leave until tomorrow or take it out tomorrow. TIA
I usually take it out of the fridge the night before baking bread and just leave it on the counter without feeding. Over the course of the night, it warms up, rises, and then "deflates" by morning. I use some of it to make bread, feed the rest, and put it back in the fridge.
Thank you! Not sure I understand the question though: are you talking about baking it for an hour, or turning the oven heat off after baking and leaving the bread in?
@mississippi7224 Yes! Leaving it in the fridge for a few hours will be OK. There are a lot of recipes suggesting up to 24 hours, but I find it kind of excessive, especially if you want to eat your bread the same day.
Looks amazing! I'm making it right now! Curious - does the Dutch oven needs to be preheated and also do I have to take the bread out of it? Or can I just uncover it? I have a regular Dutch over not the cast iron
Yes, the Dutch oven needs to be preheated, otherwise the bread won't rise properly. What material is your Dutch oven? Re: uncovering: you can just uncover it and let the bread get nice and brown. A lot of people do it that way. I prefer to take the bread out of the Dutch oven because sometimes the bottom of the loaf can get burnt.
Correction: The purpose of the AutoLyze is to hydrate the flour so that it has a chance to absorb the water and it is easier to manage by hand. It also allows the flavors to incorporate into the dough. Making bread is a process; not for someone who has no time to tend to this process; for that there is the local baker or your favorite supermarket.
@@ForlinTV It will, but the bread will most likely come out too dense. I would suggest using a mix of white bread:whole wheat flours, no more than 60:40% ratio.
@@adventuresinveganliving we've been put on a diet and they said no white flour at all. We're currently away from home (home is Canada) on medical tourism. Bread isn't readily available here like it is at home. With the food restrictions, we're trying to figure out ways we can eat things we normally do.
@@adventuresinveganliving will do. I've never baked with pure whole wheat flour either! Like, my starter at least had white flour. Will see how it goes! Thanks!
14:40 “In the fridge to rest for at least an hour” - What is the maximum time it can be in fridge? If previous prep steps are done late in eve, could this fridge resting time be overnight or until baked next eve?
I have now made this recipe four times, it turns out perfectly every single time. I'm totally in love with this recipe. It's the perfect recipe for a new sourdough Baker. Thank you so much! This made my life so much easier!
I'd probably shorten the first phase (under the lid) to 15-17 minutes, take the loaves out, and keep them in the oven until they're dark golden brown. If you do this, please let me know how it went!
14:45 This part is where the hang up is. At this point in the process I would be on day two. The husband must be a very happy man having such a lovely woman to wife.
@Mynameisbemaia Once you shape the loaf, put it in the fridge for at least 1 hour (or longer if you have time). No need to wait till the next day to bake it.
I haven't tried that, but I think it probably won't work. The idea of baking in the oven is that the heat surrounds the Dutch oven from every direction, whereas on the stovetop, it would be primarily from the bottom, so the baking would be uneven.
Maybe I did something wrong, or maybe my scale is not calibrated correctly, but this dough is so wet I can barely work with it. I’m going to continue on with the process, but I don’t have any hope for this actually turning out.
@@adventuresinveganliving thank you - I did and it came out fine. It was just hard to work with! I kept going back to your videos and wondered what I did wrong! Come to find out my scale is way off! Also, did you put any salt in your recipe?
@anothergoldenday Glad to hear it came out fine! I noticed that some brands of bread flour yield a more wet dough than others, even with the same proportions. Re: salt: yes, I add 2 tsp of salt.
This is good and I like the stretching technique but it's still far too much messing around and too many containers. I use a cylindrical container to mix and to build dough strength. I just use a wooden spoon and twist the dough then let it spring back. I do this about 10 times then turn the container upside down and drag the dough out while it's coiled around the spoon. Then use a bench scraper to flatten it and fold it twice. One container, no flour on the bench, no hands and no mess.
Too wet the entire time. I used 95g starter with 385g water. 520g bread flour with the salt. It was hard to handle the whole time, sticking way to much. I used a scale. Thought everything was fine during the 7-hour fermentation. When I poured it out it was like a puddle.
@@SheaSF 7 hours might have been too long if the dough turned out to be like a puddle. What were the conditions in your house like during the rise - was it warm, humid, etc.?
I can’t click like just for watching it. Gotta try it and watch it till the end. If somebody’s got a real good channel, they don’t need to take the time to tell people to click “like” We already all know that. Impress me.
So I’m confused, you say to start your bread when the starter is hungry and from every other video that I’ve watched. They say to start your bread when your starter is at its peak after being fed. Why do you do it when it’s hungry? TIA.
Honestly, I've done it both ways and got the same results. This just gives you more freedom - you don't have to push all of your other life commitments back just to stay by the starter and wait till it's peaking. Like, if you left the house and came back home when it's already deflating (= hungry), it doesn't mean that you missed your "window" and have to start over.
If you think about it, all you're doing is feeding your sourdough starter when you use it when it's hungry. That is why the starter works both ways, hungry or very bubly.
I went to your website to see if you actually had a recipe that just uses all purpose because I don’t have all these flours in the house that you are suggesting to use. Unfortunately, your website doesn’t work every time I go into the search bar it won’t take me anywhere and I can’t find any bread just lots of vegan recipes which is wonderful. I will go through those at some point but not today. I’m looking for a quick sourdough recipe so I’m gonna have to go elsewhere. I don’t know why your search bar doesn’t work, but I thought I’d let you know.
Thank you! Re: flours: yes, you can totally use all all-purpose (or better yet, all regular bread flour) instead of a mix of flours. Re: this recipe on my website: unfortunately, I haven't posted it yet 😞 It's been on my to-do list for a while, but I've been very busy with developing my vegan recipe + meal planning app (releasing it in December!), so I had to put my UA-cam and my website on the back burner. As soon as I have it on my site, I'll link it up in the pinned comment and in the video description.
Thanks everyone for watching! Let's stay in touch: sign up for my newsletter to receive vegan recipes, cooking tips, video updates and more straight into your inbox: ➡ bit.ly/vegan-newsletter-signup
****************
Minor tip: to make parchment fit right into whatever item you're using, ball it all up, getting it wrinkly, then open it back out. It won't be terribly pretty, but it softens up and has a drapery quality more like cloth.
Great tip, thank you!
Thanks
A little trick I also found was that first to crumble your Parchment paper than stick in the bowl and lightly mist it and then set another same bowl inside it for a bit then remove it the paper has molded perfectly to the bowl
That helps a lot.
I like how you finish the loaf off outside of the Dutch oven. 👌💜
Thank you! It keeps the bottom from getting burnt.
@@adventuresinveganliving Hi Paula and my fellow Vegan Foodie!😊
I wanted to mention a few quick tips/alteratives…If you have a bread/pizza stone, it offers the same benefit from not over-browning/burning your bread, by CONTROLLING the HEAT of your stone - as a tool to navigate/alter, in turn producing the loaf of bread you desire/enjoy…and is equally, nicely browned around the entire loaf. There are other methods and simple tips/tricks that will refine your skill set And ARTISTRY as a Baker/ Chef! I’m certain you have learned plenty, since first viewing your initial video…and look how your channel has BLOSSOMED!✨
Looking forward to new videos, and leaning something new…while reconnecting with fellow subscribers, Foodies, Bakers, Vegans, and others sharing fellow interests, and those who share opposing views.
I wish you both ~ and all joined in the channel…a very HAPPY, HEALTHY, PEACEFUL, PROSPEROUS…NEW~YEAR…filled with many BLESSINGS, JOY, and HOPE for all Humankind!! ❤
Cheers!🇨🇦xx
@@shelleyhender8537 Thank you!
Tried this today! It was my first loaf ever. Oh my goodness, It came out perfect! Thank you for keeping it simple. I was so overwhelmed with the prep time of other recipes. Yours is waaay more realistic to follow!
Thank you so much for telling me, you made my day! 😊
Thank you this is a refreshing way to make some quick sourdough vs everyone else with a million fancy steps!
Thank you!
My dough breaks when I stretch it
@user-pr7yj1vt4z Are you using bread flour or all purpose flour?
We've tried several recipes for sourdough that resembles what we get in Spain. This is by far the best and easiest sourdough recipe we've found.
Thank you, Cher ♥️
I'm curious what is different about the sourdough in Spain.
Well tried this and got my best result from trying, going to use again not cut deep enough as fully opened but the crumb is great and easy for me.
That's great to hear, thank you for letting me know!
Very nice technique. Three types of flours, good hydration, no crazy stretch and folds and no preheating of the Dutch oven. Plus you remove the boule from the dutch oven to finish it on the parchment paper in the oven. And your final product looks as good as any other method. Thank you. Joseph.
@JD987abc Thank you Joseph!
You are welcome. I just baked an oval loaf. Good taste but tight crumb. I prefer a lighter crumb. Do you have any recommendations for me? Thank you. Joseph.
@JD987abc Possibly fermenting for a longer time in the fridge. Most videos I've seen about making sourdough with a lighter crumb have it rest in the fridge for 12-24 hours. Also, those videos show bread made with white bread flour only, no whole wheat or spelt/rye. That probably has something to do with it too.
@@adventuresinveganliving thank you. IM just starting a new dough. Calls for 35 gms whole wheat snd, 325 bread , 287 gm water and 70 grams starter. Im doing a n extra long autolize before adding starter. 10 gm salt at end. It’s supposed to be 82% hydration. I’ll follow you suggestions to bulk ferment longer and cold ferment in banatons overnight. If ok with you, id like to let you know how it goes. Thx again. Joseph.
@JD987abc Absolutely, would love to hear how it goes!
I have found that if your bread gets too dark on the bottom, put a cookie sheet on the rack below your Dutch Oven. That works the best for me.
Thank you for the tip!
This is SO much easier than the process I use for sourdough bread, which literally takes 2 days. Your bread looks fantastic, and I'm definitely going to try this - thanks!!
Thank you so much! Let me know how your bread turns out if you try my method!
@@adventuresinveganliving Will do!!
@@carollundergan837How was it? Are you still using this method/recipe?
I just finished doing this recipe. Can I just say? WOW. It turned out superb. The taste isn't super sour, it's toned down which I LOVE because I inherited a very mature starter that can be quite sour. The crumb was perfectly proofed. The crust wasn't tough, it was crispy.
So glad to hear that! Thank you for coming back here and letting me know! ❤
I've got an old cast iron dutch oven that was my husband's grandmother's and it's got a handle on it. You might call it a skillet but it's big enough to bake bread in. It's a 5 quart and I make my bread in it. I've got an enameled Dutch oven but I like it baked in the old cast iron one better. That cast iron gets very hot and makes the outside crispy.
Love those old school cast iron pots!
Beautiful work!!! I cannot count the # of videos i’ve dl’d but yours is THE KEEPER! Looks like even I can do this much appreciated technique❤
@@Melanated_1 Thank you ♥️
I successfully made your recipe! Turned out really good. Thank you
So glad to hear that! Thank you for letting me know!
Thank you! This looks quite simple. Starting the process now!
You're very welcome, let me know how your bread comes out!!
You helped me so much! Watching you in the final steps was a GAME CHANGER!
THANK YOU! 🎉
Thank you, glad to hear that!
This video was awesome! 🎉 Thank you!! I just started making sourdough, I’m new to this and I must say I’m enjoying ever step. I was so intimidated… very intimidated. I got over the fright of starting the sourdough starter. To now just getting over the intimidation of Mali g the bread. I watched many videos on how to make the bread and let’s just say i over proofed and tried to bake it right away and it was short n gummy. I was so sad. I happen upon your recipe after making sourdough crackers. I’m to the point of putting it in the fridge now. It’s late so I hope it survives the night in the fridge. I’ll continue the rest in the morning.
I watched this video a million times today. 😂😂😂❤
Thank you, so glad you found my video helpful! Let me know how your bread comes out!
Best ever video. Thank you so much. I was so tired of throwing starter away and now I think I should be able to keep up with it. Thank you for the easy no fuss method.
Thank you for your nice comment! I'm glad you found my video useful.
That’s the fastest bread I have seen & it looks great 👍🏼 😊❤❤❤👍🏼👍🏼👍🏼
Thank you!
I need to try this
Thank you! Some days i have rime ro play in the kitchen all day, other times i don't! Im so excited ro try this!!
Awesome, let me know how it comes out!
Thank you so much! This video in particular was SO HELPFUL for me. I appreciate the explanations of WHY on some of the aspects. That helps me understand the process better. Getting ready to put my first loaf in the oven in about 20 minutes! 🤞🏻🤞🏻
@@larissalawson2545 So glad to hear you found my explanations helpful! I always wonder if I should keep them in the video or edit them out to make the video shorter, so it's nice to hear that they were helpful for you. Let me know how your loaf comes out!
Those were excellent directions!
Thank you ❤
BEAUTIFUL!!!!!!
Thank you 😊
💚🙏beautiful video!!! Thank you🌹
Thanks!
Love this! A note on salt. Iodine is an antimicrobial and sourdough's magic comes from the microbes. Try to use a natural non-iodized salt in sourdough. There's lots to choose from! Sea salt. Himalayan pink salt. Celtic salt. Love this channel. Keep up the great content!
Thank you, I'll try non-iodized salt next time!
😊
I forgot to do my stretch and folds and it still turned out great. (Using my recipe).
Wonderful!
Beautiful 🍞
@@ericadgueho_mama_art954 Thank you
Definitely some real tips in here and a few shortcuts I'd like to try. Thank you for sharing!
Thank you Simon!
Im going to try that recipe
@@brendacrum2388 Let me know how it comes out!
Сразу захотелось испечь хлеб! ❤
😊
Beautiful bread, thank you for sharing your recipe.
My pleasure 😊
My pleasure 😊
That looks delicious! I wan to try it!
Thank you!
Great video! Thank you for posting. Q: do you score/bake it straight out of the refrigerator without additional rise?
@@HM-ll6qw Thank you! Yes, straight out of the refrigerator.
@@adventuresinveganliving Thank you very much, am going to try this!
❤ So thankful you made this video !!
You're very welcome! 😊
Thank you darling !
You're very welcome 😊
I did enjoy the video, thank you. I live in a campervan and my oven is a Dutch oven (I have no other oven). Do you think this recipe will work in that? Thanks 😊
@anothercampervanchannel To be honest, I'm not sure. I guess it's possible as long as you get your Dutch oven heated evenly (not just from the bottom but on all sides). I heard that back in the day in Ireland people used to make Irish soda bread in a Dutch oven set over fire, and it worked for them. Let me know if you try it!
@@adventuresinveganliving Hey, thanks for responding. I had my first disaster yesterday which was more about the bread than the oven (although the oven does tend to burn the bottom of what I'm cooking 🙄). I used 300g of white spelt and 300g of wholemeal einkorn with approx 400g water. My god, it was so sticky and stretchy! Couldn't get it into any kind of shape about from blob shape 😂🤦♀The bread didn't rise and is as dense as a brick 😭. Doesn't taste too bad though..😏
@@anothercampervanchannel How much starter did you use? And how long did you let it rise?
@@adventuresinveganliving 100g of starter. It's one I made weeks ago and has been in my fridge. I fed it 2-3 times and it did double in size. I'm very new to this process so not sure if it was okay or not, but it did double so..🤷♀
@@anothercampervanchannel Is your van kind of cool inside? The temperature can affect the rise too - the cooler it is indoors, the longer it will take the dough to rise.
I’m obsessed with sourdough bread, but it’s hard to find where I live (and if you I do find it, it’s extremely expensive 🥺). Is there a video for the starter? I love your recipes!!! ❤
I'll be making a starter video soon, stay tuned!
@@adventuresinveganliving I’ll look out for it! Many thanks!
Thanks for this. I used to make sourdough bread but it was ridiculous the number of steps and time required. I will try again using this method.
Thank you, please let me know how it comes out!
1K 🥳 Hi, new to your channel & love your technique! I will try your recipe & tiger stripes! Your vread looks delicious! Thank you so very much for sharing! I just had to subscribe! 😊❤
Thank you! 😊
Question: After placing your dough in the fridge for one hour to rest, how long do you keep it out of the fridge before making the cuts on the top and placing into your heated dutch oven?
@sjcafiero I take it out of the fridge, and then do the cuts and put it in the Dutch oven right away. I'm sure it can sit out for 5-10 minutes, but I don't want to take it out of the fridge, get distracted, and forget about it 😅
This video is very nice and I would like to try the recipe. Maybe I am overlooking it - but could you tell me if there is the complete recipe (ingredients AND instructions) so I can copy and print for me to take it to my kitchen? Thank you kindly.
@@andreac.4109 Thank you for asking! It's on my to-do list to get a written version of this recipe on my website. I've been very busy with launching my vegan meal planning app, but I'm hoping to get this done soon.
@@adventuresinveganliving sounds wonderful! Thank you very much from Germany and a happy healthy new year 🥳🥳🥳
@andreac.4109 Thank you, happy New Year! 🎉
I don’t have a Dutch oven or a loaf pan. Any suggestions for baking? Thanks in advance!
You could try using a baking sheet, but most likely the bread would spread out quite a bit and not rise much. Also, it won't develop the type of crust that sourdough is famous for. That crust develops because of the steam trapped inside the Dutch oven. That steam is released by the bread while it's baking. Without the Dutch oven, the steam won't be trapped = no fancy crust.
However, to improve the crust, you could put an oven-proof dish filled with water on the bottom of your oven BEFORE pre-heating it. This way, as the water heats up and evaporates, it will create a steamy environment in the oven. Important: that dish has to be super oven-proof, and have A LOT of water so it lasts through pre-heating the oven and then baking the bread. I once had a Pyrex dish explode in the oven because all the water evaporated in the 450°F heat 😅
A question 🤔 did you use your starter straight from the fridge with no more feeding? I am confused as some say feed when it is brought out of the fridge then leave to double in size. I have a nice looking starter. I have put it in the fridge , but now I may make bread tomorrow. Do I take it out and leave until tomorrow or take it out tomorrow. TIA
I usually take it out of the fridge the night before baking bread and just leave it on the counter without feeding. Over the course of the night, it warms up, rises, and then "deflates" by morning. I use some of it to make bread, feed the rest, and put it back in the fridge.
hi! Thanks for the clear recipe. Can the bread rest in the oven also longer than 1 hour?
Thank you! Not sure I understand the question though: are you talking about baking it for an hour, or turning the oven heat off after baking and leaving the bread in?
@@adventuresinveganliving sorry, I meant resting in the fridge? 😬
@mississippi7224 Yes! Leaving it in the fridge for a few hours will be OK. There are a lot of recipes suggesting up to 24 hours, but I find it kind of excessive, especially if you want to eat your bread the same day.
@@adventuresinveganliving thank you
@@adventuresinveganliving thank you so much
Looks amazing! I'm making it right now! Curious - does the Dutch oven needs to be preheated and also do I have to take the bread out of it? Or can I just uncover it? I have a regular Dutch over not the cast iron
Yes, the Dutch oven needs to be preheated, otherwise the bread won't rise properly. What material is your Dutch oven?
Re: uncovering: you can just uncover it and let the bread get nice and brown. A lot of people do it that way. I prefer to take the bread out of the Dutch oven because sometimes the bottom of the loaf can get burnt.
I have been baking a loaf yesterday starting with a cold oven and that works really well for me.
Correction: The purpose of the AutoLyze is to hydrate the flour so that it has a chance to absorb the water and it is easier to manage by hand. It also allows the flavors to incorporate into the dough. Making bread is a process; not for someone who has no time to tend to this process; for that there is the local baker or your favorite supermarket.
I use a heating mat for my bread
That's clever!
Will this work if I use 100% whole wheat flour instead?
@@ForlinTV It will, but the bread will most likely come out too dense. I would suggest using a mix of white bread:whole wheat flours, no more than 60:40% ratio.
@@adventuresinveganliving we've been put on a diet and they said no white flour at all. We're currently away from home (home is Canada) on medical tourism. Bread isn't readily available here like it is at home. With the food restrictions, we're trying to figure out ways we can eat things we normally do.
@ForlinTV If you can't do white flour, then all-whole wheat flour is worth a try. Let me know how it comes out if you try it, I'm curious!
@@adventuresinveganliving will do. I've never baked with pure whole wheat flour either! Like, my starter at least had white flour. Will see how it goes! Thanks!
Yum!!!! 🍞
😊
14:40 “In the fridge to rest for at least an hour” - What is the maximum time it can be in fridge? If previous prep steps are done late in eve, could this fridge resting time be overnight or until baked next eve?
@@TamaraMcKinney-x2h I've left it in the fridge for 4-5 hours before, so overnight should be fine.
I have now made this recipe four times, it turns out perfectly every single time. I'm totally in love with this recipe. It's the perfect recipe for a new sourdough Baker. Thank you so much! This made my life so much easier!
@veronicajones8190 Thank you so much for telling me this, you made my day! ❤
If you want to split this into 2 mini loaves, is the bake time the same?
I'd probably shorten the first phase (under the lid) to 15-17 minutes, take the loaves out, and keep them in the oven until they're dark golden brown.
If you do this, please let me know how it went!
Great video. Am definitely going to do it for my next bake. I am still stuck in the ‘fold and stretch’ camp with 12hour bulk. Thanks
Awesome, let me know how it comes out!
Can you just use bread flour with this recipe or do you have to have a blend?
You can certainly use just bread flour alone.
14:45 This part is where the hang up is. At this point in the process I would be on day two. The husband must be a very happy man having such a lovely woman to wife.
@@Mynameisbemaia Thank you! Yes, he's not complaining 😄
@adventuresinveganliving yes but can you talk about 14:45? I don't have two days to make bread.
@Mynameisbemaia Once you shape the loaf, put it in the fridge for at least 1 hour (or longer if you have time). No need to wait till the next day to bake it.
Roughly my style too.
It seems that your hydration is somewhat high and that's maybe why the rise wasn't great. Whole grains actually absorb less water, not more.
Thanks, I should try adding less water next time.
Can you bake w/ a dutch oven on a stove top if there is no oven?
I haven't tried that, but I think it probably won't work. The idea of baking in the oven is that the heat surrounds the Dutch oven from every direction, whereas on the stovetop, it would be primarily from the bottom, so the baking would be uneven.
Hallo, wie lange geht der Teig mit Schüssel in den Kühlschrank???
She said 1 hour 😊
Maybe I did something wrong, or maybe my scale is not calibrated correctly, but this dough is so wet I can barely work with it. I’m going to continue on with the process, but I don’t have any hope for this actually turning out.
If it's not too late, add more flour!
@@adventuresinveganliving thank you - I did and it came out fine. It was just hard to work with! I kept going back to your videos and wondered what I did wrong! Come to find out my scale is way off! Also, did you put any salt in your recipe?
@anothergoldenday Glad to hear it came out fine! I noticed that some brands of bread flour yield a more wet dough than others, even with the same proportions. Re: salt: yes, I add 2 tsp of salt.
This is good and I like the stretching technique but it's still far too much messing around and too many containers. I use a cylindrical container to mix and to build dough strength. I just use a wooden spoon and twist the dough then let it spring back. I do this about 10 times then turn the container upside down and drag the dough out while it's coiled around the spoon. Then use a bench scraper to flatten it and fold it twice. One container, no flour on the bench, no hands and no mess.
Nice!
Too wet the entire time. I used 95g starter with 385g water. 520g bread flour with the salt. It was hard to handle the whole time, sticking way to much. I used a scale. Thought everything was fine during the 7-hour fermentation. When I poured it out it was like a puddle.
There was no shaping of the dough.
Trying it again. No sleeping. 50g less water is working. There is some structure now.
@@SheaSF 7 hours might have been too long if the dough turned out to be like a puddle. What were the conditions in your house like during the rise - was it warm, humid, etc.?
I can’t click like just for watching it. Gotta try it and watch it till the end.
If somebody’s got a real good channel, they don’t need to take the time to tell people to click “like”
We already all know that. Impress me.
So I’m confused, you say to start your bread when the starter is hungry and from every other video that I’ve watched. They say to start your bread when your starter is at its peak after being fed. Why do you do it when it’s hungry? TIA.
Honestly, I've done it both ways and got the same results. This just gives you more freedom - you don't have to push all of your other life commitments back just to stay by the starter and wait till it's peaking. Like, if you left the house and came back home when it's already deflating (= hungry), it doesn't mean that you missed your "window" and have to start over.
If you think about it, all you're doing is feeding your sourdough starter when you use it when it's hungry. That is why the starter works both ways, hungry or very bubly.
I went to your website to see if you actually had a recipe that just uses all purpose because I don’t have all these flours in the house that you are suggesting to use. Unfortunately, your website doesn’t work every time I go into the search bar it won’t take me anywhere and I can’t find any bread just lots of vegan recipes which is wonderful. I will go through those at some point but not today. I’m looking for a quick sourdough recipe so I’m gonna have to go elsewhere. I don’t know why your search bar doesn’t work, but I thought I’d let you know.
Thank you! Re: flours: yes, you can totally use all all-purpose (or better yet, all regular bread flour) instead of a mix of flours.
Re: this recipe on my website: unfortunately, I haven't posted it yet 😞 It's been on my to-do list for a while, but I've been very busy with developing my vegan recipe + meal planning app (releasing it in December!), so I had to put my UA-cam and my website on the back burner. As soon as I have it on my site, I'll link it up in the pinned comment and in the video description.
Sorry for my ignorance but, why is Sourdough bread always round? could you make in in a loaf like regular white bread?
Yes, you can! It just won't have the same type of crust.
You never said when to add the salt
@@pauladaniels8224 When mixing the flours together.
Just FYI… It’s gluten STRANDS, not STRAINS. 😊
Thank you 😊
I have found that with sourdough, there's more than one way to skin a cat......oops sorry that's not vegan.
I get what you're saying, so yes.
Can't watch. That jumpy stop and start production gives me a headache
So many unnecessary steps.
So wrong. Look at other sourdough videos....
what did you do off camera. I'm not buying it
What do you mean?
Troll