Sourdough Bread with Seeds I A Knead to Bake
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- Опубліковано 22 лип 2024
- How to make a Sourdough Bread with seeds, full recipe, step by step from scratch. Subtitles in Spanish Available I A Knead to Bake
Website:
www.akneadtobake.com
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Equipment:
Breville Convection and Air Fry Smart Oven Air amzn.to/2XXhzo8
Dough-Joe® Pizza Steel Baking Sheet amzn.to/33ovCnI
Kitchen Aid Electric Mixer amzn.to/349H2gl
TEEVEA Dough Whisk amzn.to/2qz5gC3
Lodge 6 Quart Enameled Cast Iron Dutch Oven. amzn.to/2QPYhQ7
Bread Basket (Banneton) amzn.to/2pIYERe
Pizza Peel amzn.to/33Ahc3S
Bakers Dough Couche amzn.to/2NdBhaW
Music:
Creeping Spiders by Nat Keefe & BeatMower UA-cam Audio Library - Навчання та стиль
This is the best bread I have ever had! The higher starter content made for an incredible texture.
I’m glad you liked it!!!
Love your videos - thank you!!
Thank you! Enjoy!
Yooooo, that's a really well explained video. You deserve more views and likes, bro!
Anna Kucera thank you for watching!!!
Amazing! Can't wait to try it.
Thank you for watching!
Gracias por el video! This bread looks amazing. Now Im feeling confident enough to make a seed crust!
Un placer! Disfruta
Gracias por tus recetas, y los subtítulos en español! Te sigo desde Argentina! Abrazo
Ana Lucrecia Rosemberg muchas gracias por tu comentario Ana! Saludos hasta Argentina!
Just found your videos. Wow love this recipe of multi grain Sourdough. Will definitely try this. Thank you.
My pleasure! Thank you for watching!
Thank you for this recipe! I have already tried it twice and the results were amazing! Homemade sourdough bread is so rewarding! Looking forward to watching and trying out new sourdough recipes. :)
Thank you for your feedback Silvia! Stay tuned! We have many recipes coming every week! Thank you for watching!
Eres un maestro. You are very talented! Subscribed.
Muchas gracias! Enjoy the recipes!
You're and amazing, talented baker. Checked your website, and I'm totally amazed by the variety of different baked goods you've been producing! They are all look delicious!!!
Thank you very much! I hope you can try the recipes and learn a lot! Enjoy!
Great job on the instructions-i learned a lot of new techniques, and I’ve been baking bread for 60 years! Thanks for sharing your recipe too-i am going to try it for new years!
My pleasure! Enjoy!
Recently made my first starter. Thanks for this recipe 💜
My pleasure! Enjoy!!!
Looks good!
Thank you! It was very good and tasty!
Very helpful - subscribed
Thank you! Enjoy the recipes!
Delish , excelente tu canal, fanatico de el y del sordough, saludos from merida,yuc
Saludos Jorge! Gracias por ver los vídeos!
Thanks good video
My pleasure! Thank you for watching!
I love adding seeds, I tried it with just poppy seeds and pumpkin seeds and it was delicious!
Enjoy!
I just finished making this and it came out amazing. I had to make a little change. Didn't put in fridge overnight. I did the three pulls and then left it to proof in my oven with light on till this am. Followed allbthe other instructions though.
I’m glad you liked it
Man it’s a best simple multigrain sourdough bread
Thank you and thank you for watching!
Muy bueno!! Lo voy a probar!! Mas aún si usas Un Garmin!!! 🏃🏽♂️🏃🏽♂️🏃🏽♂️🏃🏽♂️🥖🥖🥖🥖
Federico Widmer ya sabes una vez que comienzas a correr no puedes parar, lo mismo sucede con la masa madre! Saludos! Gracias por ver el vídeo!
Love you videos very relaxing to watch. Thank you. Can I ask when you feed your starter what are the proportions. 1:1:1 or 1:2:2 ? Thank you
Thank you. I feed my starter 1:1:1 For most of my recipes unless I say something different. I have some recipes where I use a stiff starter. Thank you for watching!
A Knead to Bake thank you...Happy 4th of July and stay safe.
Hola, gracias por las recetas maravillosas, quisiera saber si se puede acer este pan con harina de avena, en que proporcion se usa?
Se podría poner como 1/3 de harina de avena 👌🏽 gracias por ver los videos
Hi thanks for the amazing video. Can I use the same receipt for a sandwich loft?
Yes of course
@@AKneadtoBake thank you
the biggest plot twist is that he cut the baked bread along the slash 😱
😬 I’m glad you watched till the end!!! Thank you for watching!!!
Made this the yesterday. Came out fantastic. If I wanted to replace the seeds with nuts and dried fruits, would you use same recipe? Thank you
I am so glad! Yes you can use the same recipe! thank you for watching!
Ufff! Se ve perfecto, cómo todo lo que haces...
Solo una duda, no tengo olla de hierro y tampoco tengo el molde con tela (olvidé el nombre) donde guardas la masa antes de meter al refrigerador... ¿Cómo puedo sustituir esas dos herramientas? Tengo piedra volcánica y cuando he querido hacer vapor, pongo a calentar el horno, ya que está bien caliente, meto mi masa y y vierto una taza de agua en dónde tengo la piedra volcánica...
Para sustituir la olla de hierro puedes utilizar las piedras volcánicas y obtendrás un efecto similar, para la canasta de pan (banneton) puedes utilizar cualquier tazón con una toalla de cocina enharinada o un colador grande con una toalla enharinada funciona muy bien también! Gracias por ver los vídeos!
Thank you for this recipe I made it and I really enjoyed it, the only problem I had was the bottom was so hard it was hard to cut and I tried different knifes any suggestions on how to make the bottom not so hard
The bottom usually gets hard, it is a hard crust, if you want to make the crust less hard you need to add some fat like oil or butter but that will change the recipe in itself
Thank you
Hola! recomiendas que se remojen las semillas antes de usarlas? o secas funciona bien?
No es necesario remojar este tipo de semillas solamente si usas semillas de linaza, de trigo o otras que necesiten ser remojadas previamente
I would like to try this as been making sour dough for this last year ,but what ratio of flour would I use to my sour dough starter I didn’t seetherecipefor this thanks
You can use a 100% hydration sourdough Starter
Watching multiple sourdough seed recipe videos bc Bryan Ford’s book has so many errors. Thank you! Others toast and soak seeds but not here. Did you compensate with the quantity of water?
Yes I did, I like this hydration level, you can adjust if you feel like you need to. Thank you!
I'm also watching the same videos. I am right now doing the bulk ferment for Bryan's recipe (first time). The dough looks good so far, I think. This will be my first seeded loaf. What kind of errors did you find? I usually follow Ken Forkish's recipe for my regular sourdough. This one looks really good tho!
Very helpful video! If you could consider eliminating the music, that would really be helpful for those of us with hearing or attention issues. Makes it hard to hear or understand you, and what you have to say is definitely worth hearing! Thanks so much!
Thank you! I will work on that! You can also activate the closed captions, to help you get the words that you can’t hear well. Thank you for watching!
Que delicia
Tú horno es convencional?
Si
Hi there, your seeded sourdough bread is so amazing. I will be trying this soon. But need to know how much levain to use in order to feed to get 300 gm of starter for this recipe.
To have a 100% hydration leaving use 100 grams of each (sourdough starter + water + flour)
@@AKneadtoBake can I use the same recipe and changed the seeds to walnuts and cranberries instead ? Hope to hear from you soon.
@@AKneadtoBake hi there. How do I
halve your seeded recipe to only one loaf to make walnut/cranberry sourdough bread ?
Please make a video on sourdough starter
I already have one, here is the link www.akneadtobake.com/post/sourdough-starter-recipe
Just made this bread and it was delious ,could you add walnuts or dried cranberries
Of course you can! Add it with all the seeds
Looks delicious! I have put a lot of seeds into my sourdough breads, but they don't seem to rise as I want them to in the oven. They grow in the horizontal direction in the oven rather than vertical. Looking at your recipe here, I guess I've used too much water (closer to 80% hydration, haven't calculated exactly), making the dough really hard to handle and too weak to rise properly. Yesterday, my brother, who's more experienced with advanced baking than I am, advised me to toast the seeds first and trow them while hot into the cold baking liquid to extract more nutty flavors. What do you think about that?
You also seem to skip the autolyse phase here. Is there a reason behind that or do you simply see it as unnecessary?
Thank you! This recipe has a 73% hydration, you are right 80% is a little too high for a bread with seeds. You can toast the seeds to get that nutty flavor but I would advice you to only toast the seeds that you put inside of your bread. If you put toasted seeds on the outside the risk will be that they will burn. I do sort of an “autolyse” with all the ingredients before I start the stretch and folds, I try to always autolyse to have an easier handle of my dough but this recipe is different due to all the seeds. The seeds mix better in the dough when you add them in the first mix, but that is only a personal preference. You can do a proper autolyse and then continue with the recipe. Here is the link to the written recipe on my website. Thank you for watching www.akneadtobake.com/post/sourdough-bread-with-seeds
Thanks for taking the time to answer, that all makes perfect sense. 👍
Magnus Nordström my pleasure!
Isn't pumpanical flour just colored flour? What is pumpanical grains? Thank you
No, Pumpernickel is a unique type of flour to say the least. It makes delicious pumpernickel bread, which originated from Europe.
What distinguishes pumpernickel flour from rye flour is that it is made from whole rye berries.
Pumpernickel is made by grinding up the entire rye berry, whereas regular rye bread is made by grinding up just the endosperm.
HI, i just love this recipe, but seem to have a problem with rising in the oven. The dough is so nice and rises so well during the process, but then, I loose my rise? Could I be over proofing?
I don’t think it is because of over proving it might be more because of the weight of the seeds and the blend of flours
@@AKneadtoBake Yes, that sounds more like it. It always has the most delicious flavor and texture, despite the rise, but I may cut back a tad on the seeds. I use the bread flour, 100g rye and 20g wheat. Thank you.
My pleasure enjoy!
Hi, what measurement do I use if I want to make only one loaf ??
You can use half of all the ingredients
Thank you very much.
I use stoneground rye flour for my bread. Starter seems doesn't ferment as good as it's shown in videos in here. It doesn't get as stretchy however fermentation process is there. After all ingredients are mixed up the dough isn't as stretchy as in this video and is very sticky so I have to wet my hands often to proceed. Any recommendations what would be the reason for such difference? Would it be flour that I am using? Otherwise I've done everything as shown here. Thank you.
Hey How much rye flour did you use? Rye flour doesn’t have as much gluten so that’s why you could see a difference depending of how much you used.
@@AKneadtoBake I use as suggested in all videos. Equal parts of water and flour.
If you use that flour you will get that different result, that’s why
@@AKneadtoBake I see that. But is there anything I can do to get better results? And the bread itself after baking still was slightly soggy in the middle.
Can you tell me what is the percentage of rye flour that you used on your recipe? So I can help you better?
Can I use all of AP flour?
Yes you can! Make sure to develop the gluten well
Let it cool for 2 hours? Dude, I cut into that bread after 5 minutes. That’s like saying, let the bolillo sit for 2 hours after baking. Calientito sabe mas rico.
You call for All Purpose flour - is there any advantage to using Bread flour, which supposedly is better at developing gluten? Your videos are the BEST. Thank you!
Yes I just did because that’s what I used when the COVID 19 season hit and I couldn’t find any bread flour anywhere. I prefer bread flour because it develops gluten easily
@@AKneadtoBake Thank you ... you are an INSPIRATION. I'm going to do your sandwich bread recipe next ...
@@AKneadtoBake I also just found a local source for white wholewheat flour (King Arthur from Vermont, of course). Supplies seem to be OK for now - at least here in suburban New Jersey ;-)
The bread did not expend the right way in the oven, needs more gluten strength (more resting time between folds and at least 5 folds). No need for towels to cover the baskets since you use plastic bags.
Thank you for watching! Enjoy!!!
Esta delicioso!! pero al segundo y tercer día mi pan se hizo mega duro!!!, ni calentandolo se hizo suave, ¿que pudo haber pasado?
Utilizaste las mismas harinas? O usaste más harina integral de la que la receta usa?
@@AKneadtoBake utilice harina de trigo intergal y harina de trigo
Debido a que tiene buen contenido de hidratación no debe de hacerse duro al segundo o tercer día. Cómo lo guardaste? En una bolsa de papel, plástico, bolsa de tela? Es curioso que se haya hecho tan duro
@@AKneadtoBake un pedazo en bolsa de platico y otra en papel refrigerador y otro pedazo cubierto con trapo de cocina en ambiente , los 3 se pusieron muuuuuy duros :(
@@eri-loh bueno suena como que el problema fue otro. Te recomiendo que no guardes el pan en el refrigerador para que no se seque. Yo lo guardo en una bolsa de plástico para conservar la suavidad del pan, entonces es posible que el pan no fermento o leudo completamente por eso se puso duro, es difícil saber la causa exacta sin ver el pan personalmente. Espero te sirva de algo mi comentario
I’m little confused now. 180gr + 120gr = 300gr flour and 700gr of water. Is this for 1 or 2 loafs? Isn’t too much water for this amount of flour? Oh, the starter will go in too so it should be ok?
You can find all the written recipes on my website for easier reference.
www.akneadtobake.com/post/sourdough-bread-with-seeds
why is there no ear? that happens to me too
when i use whole wheat, luckily white wheat yields ear
This one has no ear because of various factors, first the use of pumpernickel flour, the hydration and the use of seeds. Thank you for watching!
can i use yeast instead of sourdough?
Hello! Yes you can but the proofing times would be different because regular yeast needs less time to proof and the outcome would be a little different in terms of crumb and crust. Thank you for watching
thank you!
@@esteralindstrom3450 my pleasure!
@@AKneadtoBake , the result was success! definitely i will save this recipe and try also with sourdough.
You can. As an amateur home baker, I tried to do this at first.
To imitate the sourdough taste you can add sour yoghurt and one or two tablespoons of vinegar.
As "A Knead to Bake" mentioned, the proving time is a lot less! Just watch your dough when it's double in size, it is time to shape.
In my experience, no matter what you do, you cannot get those gluten strands when using yeast and you cannot get that airy, bubbly loaf! I tried this method for a couple of times but it just didn't turn out how I liked it to be.
Then, I put my fear aside and made a sourdough starter! The loaf improved unbelievably after my first try. The taste was much richer and the texture was so light yet spongy.