i wish that this was the first tutorial i watched, i would not have been so intimidated by the process as i was when i started baking sourdough. i will try your recipe for sure. thank you!
Thanks for watching. Since I made this video over a year ago, I've adjusted my method slightly. For example, I rarely autolyse the dough any more. Although there may be some benefit to autolyse, currently I simply mix water, salt, starter, and flour all at once. Please check out my more recent videos to be up to date. Welcome to the sourdough addiction.
Thanks Ron, I like your method. I am new to using bannetons but I see how you use them so well to just pop in the fridge overnight- or longer as needed! So close to 2K subscribers- I get to be 1.99! I like the vid where you add a bit of other grains too- I actually only feed my starter with whole wheat flour just to be sure I am sneaking in that extra nutrition!
HELLO RON...I am very anxious to try your recipe, and am wondering if you have a WHOLE GRAIN SOURDOUGH recipe that you could share with us, for example, using whole wheat, einkorn, kamut, spelt, rye, etc. grains? I am crossing my fingers that you do! I am sure that a great number of your followers, like myself, would appreciate an instructional video on how to put together a whole grain sourdough loaf!!! 😁
Think of the cast iron dutch oven as a branding iron. I remove the bread during the end of baking to reduce burnt bottoms of the bread. Thanks for watching the video.
Great Vid Ron, thanks! Did u preheat the oven with the Dutch oven in it for 30 min from the oven being cold or the oven was empty and already hot before u placed the empty dutch oven ?
I preheat the dutch oven in the preheated kitchen oven for at least 30 minutes. Over time, I continue to tweak my sourdough method. Please watch one of my more recent sourdough bread videos.
I too use filtered water from my fridge door. For my sourdough starter, the water has been sitting a room temperature for a day or two. For the water used in mixing my sourdough, I place the fridge filtered water in the microwave for one minute, which brings it up to about 90' F.
Sir, do you place your dough in the DO right after scoring and right out of the fridge? Does it need to warm up and do we need to place a steam pan in the oven? Thanks for your help! Your video is great and I want to get this all down before I try my first one tomorrow.
This is an old video, and I have tweaked my method somewhat over time. But to answer your questions, I let the dough tell me what to do. Yes, the majority of the time I take the dough from the fridge, score it, and place it directly into a preheated dutch oven and into a preheated kitchen oven. Since I use an enclosed vessel, dutch oven, there is no need for a steam pan. I often spray a mist of water onto the dough just prior to placing the dutch oven in the kitchen oven. I encourage you to click the 'video' tab on my UA-cam channel, and watch my most recent videos.
I bake 30 minutes at 450' F with lid on, then 15 minutes at 400' F lid off. My baking continues to evolve, and now I actually take the bread out of the dutch oven for the last 15 minutes, and place only the bread in the kitchen oven on the rack for the last 15 minutes at 400" F. From my UA-cam channel, you should watch some of my more recent vidoes.
@@rontressler647 thank you so much for the quick reply. I am on my fourth day of awakening my dehydrated starter and was doing research for a recipe. I quite liked your video - doesn't look too difficult. Some people make a long and complicated video and then I am scared that it will fail. I am normaly baking with instant yeast and this is my first sourdough experience. I live on a farm in Cape Town. The Americans are much more open and sharing than South Africans. I like vlogs so that I can see if mine looks the same.
I've never used beer. I assume you would treat beer like any other liquid. So, for one loaf recipe which calls for 300 gr of water, you might try 250 gr of water and 50 gr of beer. Or 200 + 100, etc.
In my dough, I use 100% bread flour, which I buy at Costco. For the sourdough starter, I use 1/3 rye flour, 1/3 all-purpose flour, 1/3 whole wheat flour. Thanks for the question.
Thank you Ron. This is a fantastic tutorial, and it is simple and straightforward enough that even I can follow it. But if you don't mind, I have a few questions for you. First, I'm very intrigued by how much your do rose and expanded from the time you first made up the dough until it came out of the oven. That is exactly what I was going for, but never quite achieved. It seems that your approach of allowing the dough only at 25% proof before shaping leave enough strength in the wild yeast culture to give a good oven spring and raise those Lowe's to a nice hike. Another question I have is about your proofing basket. I have one that is similar, but it also came with a cloth that fits over the top of the basket somewhat like a sock fits Under Foot. When the dough is placed on this clock, the weight of the do sinks into the basket and helps hold shape during proofing. May I ask why you don't use this cloth, if indeed you have one at all? I'm also curious whether or not you use bread flour or all-purpose flour to make your bread. Was a recipe that used all bread flour to make the dough. It seemed to provide a better lift and a higher rise. And on that note, have you ever tried making a new sourdough culture using Pumpernickel or dark rye flour? I am doing this with my current starter I just began a couple days ago, because I have it on good authority that Darkrai flower attracts the greatest amount of the wild yeast and bacteria that we want in the sourdough culture. Something else that you do differently is to remove the bread from the Dutch oven and finish baking it on the rack in the oven this seems to make a lot of sense to me, because the heat is coming at the bread from all angles, unobstructed. I am going to try your recipe and method just as soon as my sourdough culture is ready to go. Thank you for taking the time to make this video. I have also seen your video on how you do not discard any of your starter, and feed it the day before using it. This is also a novel concept to me, as I was under the impression that discarding part of the starter was absolutely essential for the health and Jigger of the starter culture. It seems you have just proven that, and you are far from the only one out there who is trying to get the word out that discarding part of the starter is not necessary.
During bulk fermentation, and after 'stretch and fold' I let the dough rest until it has increased in volume some where between 25% - 50%. The most important criteria for me is taste. So, I really don't care if the dough is slightly under or over proofed. I think I get tremendous oven spring every time because of my very strong and vibrant sourdough starter. I prefer the design of the banneton without the cloth. It's just an appearance thing, plus I don't have to maintain one more item. I've been using the same sourdough starter for about 3 years, but to make a video recently on beginning a sourdough stater, a few weeks ago, I began another new sourdough starter. I feed it some pineapple juice only at the very first feeding . After that, I fed it the normal mixing flour I always use, which is 1/3 rye flour, 1/3 whole wheat flour, 1/3 all-purpose flour, which I mix myself. In mixing the dough, I use 100% bread flour. Yes, for the last 15 minutes at a reduce temperature, I take the bread out of the dutch oven. I do this because when left in the Dutch Oven for the entire baking time, the bread would come out burnt on the bottom. My new method seems to have remedied that problem. I believe my 'no discard' method greatly enhances the strength and 'sour' of the starter/bread. I can't imagine using sourdough starter any other way.
Since my bulk fermentation is in a bowl, the amount of volume growth is a guess. I try to get between 25% - 40%. I don't like the idea of the cloth in the banneton because it's just one more thing to worry about cleanliness. The dough I use is 100% bread flour. For my starter, I use 1/3 dark rye flour, 1/3 whole wheat flour, 1/3 all-purpose flour. My bread use to come out of the dutch oven after final baking too dark on the bottom. I went to baking the last 15 minutes bread only in the kitchen oven, and I've not had any burnt bottom since. I keep about 50 gr of starter in a jar. Since my 2 loaf recipe calls for 200 gr starter, I feed my jar of 50 gr, 100 gr of water and 100 gr of flour for a total of 250 gr. Once the starter has doubled in volume, I remove 200 gr for my recipe, leaving 50 gr on the jar for the next bread making/baking, whenever that might be. This video is one of the first ones I made. I've tweaked my method a bit over time, and have posted several videos since this one. Thanks for watching.
@@rontressler647 I appreciate your responses. I'm glad to report that the starter I began back in September seems to be doing well. Since there has been a new addition to the family shortly after I began the starter, I have been doing little more than feeding it enough to maintain it. I finally began baking with it last week, and I'm glad to say that my first batch of bread came out very well. My wife said it was the most flavorful loaf of sourdough that I have ever made. That is saying a lot. I have a question for you, totally unrelated to your videos here. But still on the topic of sourdough. I remember there was a group on Facebook I remember that there was a group on Facebook to which you posted often but I'm not sure what group that was. I joined a Sourdough community on Facebook only a couple days ago, and mentioned in a comment on another post about how I don't discard any portion of my starter anymore. I also submitted a post which was approved shortly after I joined. I woke up the next morning to find I had been completely removed from the group, with no explanation. The only reason I can think of is because my mentioning the practice of never discarding any starter as a rule. I was wondering if you have ever joined any Facebook communities where you were removed or banned we're going against the narrative as it were. I am left feeling dismayed that some of the people who run these Facebook groups act like little tyrants within their own demesne. But oh well. I got a good starter and I'm looking forward to a lot more bread made from it.
I don't understand the timing involved, how much time should elapse between mixing the dough and putting it in the fridge?. Also what is the purpose of putting it the fridge?, why not just bake it?
The purpose of overnight in the fridge is to allow the sourdough to ferment, develop depth of flavor. The time between mixing and shaping is referred to as bulk fermentation, and depending on a few factors, such as room temperature, will take 4-6 hours. After mixing my dough, and at 30 minute intervals, I do a few stretch and folds, followed by a few coil folds. Then the dough is allowed to rest a couple of hours, until in increases in volume by about 1/3. The sourdough is then shaped and put in the fridge overnight. Thanks for watching this video, and please see some of my more recent sourdough bread videos, as my method continues to evolve.
Hi Ron, love how this is step by step, however I watched your other video and thought you added starter to water at the beginning and then added flour and autolysed. Is it an either or situation?
Sometimes I autolyse, and sometimes I don't. I do believe it is beneficial, but from a convenience standpoint, it's easier to mix salt, water, flour, and starter all at once. Either works fine. Thanks for following the channel.
Analysis of my 2nd sourdough bread, it was much better than the 1st and tastes very good, but still nothing likes Ron's. My starter was better, would double in about 6 hours and passed the float test. I did all the stretch and folds, and the coil folds etc, but after 6 hours it had not risen very much so I did not want to make the same mistake as last time by putting it in the fridge. I left it out all night. It was a total of 18 hours between mixing and baking, by then it had risen a bit, it did rise in the oven a bit and looked very good, but was not as big as it should have been. I'm guessing my starter is still not strong enough? to make bread like Ron's. The only thing I did not do was heat the water to 90F (forgot again!)
@@rontressler647 I don't understand how you get your dough to rise in the same day before putting it in the fridge, unless you are feeding your starter at 6am!
Analysis of my 1st ever sourdough bread, or any bread for that matter!. It turned out pretty flat, I did not understand that it has to rise before you put it the fridge, I mixed the dough at 3.30pm and it went in the fridge at 8pm after going through all the stretch and fold etc processes. I thought my starter was good, it did double in size but I may not have used it at the peak, also I did not heat the water to 90F (forgot), my kitchen was at about 75F. I now know that my dough did not rise enough. The bread tastes good and is edible but looks nothing like Ron's!!. I will try again after I have eaten this doorstop. In my starter I used 50/50 bread flour and whole wheat flour, unbleached.
Yes, once the dough is in the fridge, the rising is mostly done. MIX -- WAIT -- BAKE. MIX flour, water, salt, and starter. At 30 minutes intervals perform two stretch and folds, followed by two coil folds. Then WAIT to let the dough rest until it has increased in volume by about 1/3. Once the dough has risen, preshape, shape, place in bannetons, and into the fridge overnight for cold fermentation. BAKE the following day. Use your starter once it has doubled in volume. Welcome to the sourdough addiction.
@@rontressler647 I understand now that the fridge part is mainly for flavor and texture?, I'm going to work on getting my starter stronger over the next week - thanks for all the tips
Ron , I followed your recipe to the T … and I’ve done 4 S&F and now waiting for it to rise … the dough feels like it has lumps in it. I sure hope it doesn’t ruin my loafs. This is my 4th time trying to make SD bread. I don’t know what I did wrong 😑
After mixing the dough, often there will still be pockets of flour not hydrated. During the first stretch and fold, I try to feel the around the dough searching for any lumps, and if found, I pinch them away. I've modified my bulk fermentation method slightly since this earlier video. Currently I do 2 or 3 stretch and folds at 30 minutes intervals, followed by a few coil folds. Then I let the dough rest for an hour or two or three, until it rises 30%-40% in volume. Then, preshape, shape, place in bannetons, and into the fridge overnight, baking the following day. You'll do great.
Where is the recipe for how to make a starter, please I've looked everywhere, u use already made starter, what if u don't have n already made starter, thx Debbie.
On my UA-cam channel, Ron Tressler, I have a video demonstrating how easy it is to make your very own sourdough starter. Welcome to the sourdough addiction.
I hope you'll join the throngs of people who enjoy baking artisan sourdough bread. Please comment below your bread baking results.
I made gluten free sourdough bread using your video as inspiration. Best loaf ever!
Wonderful video, thank you
Thanks for watching.
Yes…! All i want for Christmas is some starter from you. Ron. You are truly amazing. Thanks
FB message me your mailing address, for me to mail you some of my sourdough starter.
i wish that this was the first tutorial i watched, i would not have been so intimidated by the process as i was when i started baking sourdough. i will try your recipe for sure. thank you!
Thanks for watching. Since I made this video over a year ago, I've adjusted my method slightly. For example, I rarely autolyse the dough any more. Although there may be some benefit to autolyse, currently I simply mix water, salt, starter, and flour all at once. Please check out my more recent videos to be up to date. Welcome to the sourdough addiction.
This bread is so delicious. I had no idea the many steps to produce this yumminess! Thanks for sharing Ron.
You are so welcome
Thank you, Ron, for sharing this recipe! My family and I love sourdough bread!
You are so welcome
Ron’s sour dough bread is amazing! Our family loves it. In fact, it’s “fabulous!”
Thanks for the kind words.
Where do I find the recipe?
Excellent Tutorial!
Well explained video and instructions!
Thank you for sharing.
Greetings from Singapore🇸🇬. Edith, a happy Subscriber ⚘⚘⚘
Thanks, this is a little different from the method I've been using. I'll have to give this a try. I'm alway looking for ways to improve my bread.
Good luck, and let me know how your baking turns out.
Looks delicious!
It was!
Thanks Ron, I like your method. I am new to using bannetons but I see how you use them so well to just pop in the fridge overnight- or longer as needed! So close to 2K subscribers- I get to be 1.99! I like the vid where you add a bit of other grains too- I actually only feed my starter with whole wheat flour just to be sure I am sneaking in that extra nutrition!
Thanks for your kind words, and for watching my videos. Keep on baking.
HELLO RON...I am very anxious to try your recipe, and am wondering if you have a WHOLE GRAIN SOURDOUGH recipe that you could share with us, for example, using whole wheat, einkorn, kamut, spelt, rye, etc. grains? I am crossing my fingers that you do! I am sure that a great number of your followers, like myself, would appreciate an instructional video on how to put together a whole grain sourdough loaf!!! 😁
Thanks for your input. I'll definitely put out a video on WHOLE GRAIN SOURDOUGH.
@@rontressler647 THANK-YOU, RON!
Hi, Ron.......have you made a video on Whole Grain Sourdough that I don't know about!!?☺
Hi Ron, the best video, a lot of good information, but why do you remove the bread and bake on oven rack directly?
Think of the cast iron dutch oven as a branding iron. I remove the bread during the end of baking to reduce burnt bottoms of the bread. Thanks for watching the video.
@@rontressler647 thank you
Great Vid Ron, thanks! Did u preheat the oven with the Dutch oven in it for 30 min from the oven being cold or the oven was empty and already hot before u placed the empty dutch oven
?
I preheat the dutch oven in the preheated kitchen oven for at least 30 minutes. Over time, I continue to tweak my sourdough method. Please watch one of my more recent sourdough bread videos.
What kind of water are you using? I generally use filter fridge water and warm it up to about 85f.
I too use filtered water from my fridge door. For my sourdough starter, the water has been sitting a room temperature for a day or two. For the water used in mixing my sourdough, I place the fridge filtered water in the microwave for one minute, which brings it up to about 90' F.
good job!!
Sir, do you place your dough in the DO right after scoring and right out of the fridge? Does it need to warm up and do we need to place a steam pan in the oven? Thanks for your help! Your video is great and I want to get this all down before I try my first one tomorrow.
This is an old video, and I have tweaked my method somewhat over time. But to answer your questions, I let the dough tell me what to do. Yes, the majority of the time I take the dough from the fridge, score it, and place it directly into a preheated dutch oven and into a preheated kitchen oven. Since I use an enclosed vessel, dutch oven, there is no need for a steam pan. I often spray a mist of water onto the dough just prior to placing the dutch oven in the kitchen oven. I encourage you to click the 'video' tab on my UA-cam channel, and watch my most recent videos.
Thanks a bunch! I'm going to give it a go today. @@rontressler647
Yummm-0 Looks divine!
So good!
Are we to get the recipe from the transcript or am I missing it somewhere ?
Thanks for the question. I've just added the recipe.
2-loaf recipe
900 g bread flour
600 g water
200 g sourdough starter
20 g salt
If making 1 loaf can I reduce all ingredients by half?
Absolutely. one loaf; 450 gr bread flour, 300 gr water, 100 gr starter, 10 gr salt.
Hi Ron, how long do you bake with lid and how long without lid? I watched it twice but seem to miss when you say that
I bake 30 minutes at 450' F with lid on, then 15 minutes at 400' F lid off. My baking continues to evolve, and now I actually take the bread out of the dutch oven for the last 15 minutes, and place only the bread in the kitchen oven on the rack for the last 15 minutes at 400" F. From my UA-cam channel, you should watch some of my more recent vidoes.
@@rontressler647 thank you so much for the quick reply. I am on my fourth day of awakening my dehydrated starter and was doing research for a recipe. I quite liked your video - doesn't look too difficult. Some people make a long and complicated video and then I am scared that it will fail. I am normaly baking with instant yeast and this is my first sourdough experience. I live on a farm in Cape Town. The Americans are much more open and sharing than South Africans. I like vlogs so that I can see if mine looks the same.
Hi Ron, Possible to use beer instead of water? If so, same amount in g?
I've never used beer. I assume you would treat beer like any other liquid. So, for one loaf recipe which calls for 300 gr of water, you might try 250 gr of water and 50 gr of beer. Or 200 + 100, etc.
Hi Ron, What kind of flour did you use?
In my dough, I use 100% bread flour, which I buy at Costco. For the sourdough starter, I use 1/3 rye flour, 1/3 all-purpose flour, 1/3 whole wheat flour. Thanks for the question.
What was your room temperature for a 5 hr fermentation please?
Most of the time I use the Brod Taylor proofing box with the temperature set at 82'. Thanks for watching my UA-cam videos.
Thank you Ron. This is a fantastic tutorial, and it is simple and straightforward enough that even I can follow it. But if you don't mind, I have a few questions for you.
First, I'm very intrigued by how much your do rose and expanded from the time you first made up the dough until it came out of the oven. That is exactly what I was going for, but never quite achieved. It seems that your approach of allowing the dough only at 25% proof before shaping leave enough strength in the wild yeast culture to give a good oven spring and raise those Lowe's to a nice hike.
Another question I have is about your proofing basket. I have one that is similar, but it also came with a cloth that fits over the top of the basket somewhat like a sock fits Under Foot. When the dough is placed on this clock, the weight of the do sinks into the basket and helps hold shape during proofing. May I ask why you don't use this cloth, if indeed you have one at all?
I'm also curious whether or not you use bread flour or all-purpose flour to make your bread. Was a recipe that used all bread flour to make the dough. It seemed to provide a better lift and a higher rise. And on that note, have you ever tried making a new sourdough culture using Pumpernickel or dark rye flour? I am doing this with my current starter I just began a couple days ago, because I have it on good authority that Darkrai flower attracts the greatest amount of the wild yeast and bacteria that we want in the sourdough culture.
Something else that you do differently is to remove the bread from the Dutch oven and finish baking it on the rack in the oven this seems to make a lot of sense to me, because the heat is coming at the bread from all angles, unobstructed.
I am going to try your recipe and method just as soon as my sourdough culture is ready to go. Thank you for taking the time to make this video. I have also seen your video on how you do not discard any of your starter, and feed it the day before using it. This is also a novel concept to me, as I was under the impression that discarding part of the starter was absolutely essential for the health and Jigger of the starter culture. It seems you have just proven that, and you are far from the only one out there who is trying to get the word out that discarding part of the starter is not necessary.
During bulk fermentation, and after 'stretch and fold' I let the dough rest until it has increased in volume some where between 25% - 50%. The most important criteria for me is taste. So, I really don't care if the dough is slightly under or over proofed. I think I get tremendous oven spring every time because of my very strong and vibrant sourdough starter. I prefer the design of the banneton without the cloth. It's just an appearance thing, plus I don't have to maintain one more item. I've been using the same sourdough starter for about 3 years, but to make a video recently on beginning a sourdough stater, a few weeks ago, I began another new sourdough starter. I feed it some pineapple juice only at the very first feeding . After that, I fed it the normal mixing flour I always use, which is 1/3 rye flour, 1/3 whole wheat flour, 1/3 all-purpose flour, which I mix myself. In mixing the dough, I use 100% bread flour. Yes, for the last 15 minutes at a reduce temperature, I take the bread out of the dutch oven. I do this because when left in the Dutch Oven for the entire baking time, the bread would come out burnt on the bottom. My new method seems to have remedied that problem. I believe my 'no discard' method greatly enhances the strength and 'sour' of the starter/bread. I can't imagine using sourdough starter any other way.
Since my bulk fermentation is in a bowl, the amount of volume growth is a guess. I try to get between 25% - 40%. I don't like the idea of the cloth in the banneton because it's just one more thing to worry about cleanliness. The dough I use is 100% bread flour. For my starter, I use 1/3 dark rye flour, 1/3 whole wheat flour, 1/3 all-purpose flour. My bread use to come out of the dutch oven after final baking too dark on the bottom. I went to baking the last 15 minutes bread only in the kitchen oven, and I've not had any burnt bottom since. I keep about 50 gr of starter in a jar. Since my 2 loaf recipe calls for 200 gr starter, I feed my jar of 50 gr, 100 gr of water and 100 gr of flour for a total of 250 gr. Once the starter has doubled in volume, I remove 200 gr for my recipe, leaving 50 gr on the jar for the next bread making/baking, whenever that might be. This video is one of the first ones I made. I've tweaked my method a bit over time, and have posted several videos since this one. Thanks for watching.
@@rontressler647 I appreciate your responses. I'm glad to report that the starter I began back in September seems to be doing well. Since there has been a new addition to the family shortly after I began the starter, I have been doing little more than feeding it enough to maintain it. I finally began baking with it last week, and I'm glad to say that my first batch of bread came out very well. My wife said it was the most flavorful loaf of sourdough that I have ever made. That is saying a lot.
I have a question for you, totally unrelated to your videos here. But still on the topic of sourdough. I remember there was a group on Facebook I remember that there was a group on Facebook to which you posted often but I'm not sure what group that was. I joined a Sourdough community on Facebook only a couple days ago, and mentioned in a comment on another post about how I don't discard any portion of my starter anymore. I also submitted a post which was approved shortly after I joined. I woke up the next morning to find I had been completely removed from the group, with no explanation. The only reason I can think of is because my mentioning the practice of never discarding any starter as a rule. I was wondering if you have ever joined any Facebook communities where you were removed or banned we're going against the narrative as it were. I am left feeling dismayed that some of the people who run these Facebook groups act like little tyrants within their own demesne. But oh well. I got a good starter and I'm looking forward to a lot more bread made from it.
Do you bake right out of refrigerator or do you give time to bring to room temperature before baking?
Right our of the fridge.
I don't understand the timing involved, how much time should elapse between mixing the dough and putting it in the fridge?. Also what is the purpose of putting it the fridge?, why not just bake it?
The purpose of overnight in the fridge is to allow the sourdough to ferment, develop depth of flavor. The time between mixing and shaping is referred to as bulk fermentation, and depending on a few factors, such as room temperature, will take 4-6 hours. After mixing my dough, and at 30 minute intervals, I do a few stretch and folds, followed by a few coil folds. Then the dough is allowed to rest a couple of hours, until in increases in volume by about 1/3. The sourdough is then shaped and put in the fridge overnight. Thanks for watching this video, and please see some of my more recent sourdough bread videos, as my method continues to evolve.
Hi Ron, love how this is step by step, however I watched your other video and thought you added starter to water at the beginning and then added flour and autolysed. Is it an either or situation?
Sometimes I autolyse, and sometimes I don't. I do believe it is beneficial, but from a convenience standpoint, it's easier to mix salt, water, flour, and starter all at once. Either works fine. Thanks for following the channel.
Cool
Analysis of my 2nd sourdough bread, it was much better than the 1st and tastes very good, but still nothing likes Ron's. My starter was better, would double in about 6 hours and passed the float test. I did all the stretch and folds, and the coil folds etc, but after 6 hours it had not risen very much so I did not want to make the same mistake as last time by putting it in the fridge. I left it out all night. It was a total of 18 hours between mixing and baking, by then it had risen a bit, it did rise in the oven a bit and looked very good, but was not as big as it should have been. I'm guessing my starter is still not strong enough? to make bread like Ron's.
The only thing I did not do was heat the water to 90F (forgot again!)
Room temperature is a factor. Try to keep the dough temperature between 75' and 80' F. Keep at it, sounds like you're getting better.
@@rontressler647 I don't understand how you get your dough to rise in the same day before putting it in the fridge, unless you are feeding your starter at 6am!
Analysis of my 1st ever sourdough bread, or any bread for that matter!. It turned out pretty flat, I did not understand that it has to rise before you put it the fridge, I mixed the dough at 3.30pm and it went in the fridge at 8pm after going through all the stretch and fold etc processes. I thought my starter was good, it did double in size but I may not have used it at the peak, also I did not heat the water to 90F (forgot), my kitchen was at about 75F. I now know that my dough did not rise enough. The bread tastes good and is edible but looks nothing like Ron's!!. I will try again after I have eaten this doorstop. In my starter I used 50/50 bread flour and whole wheat flour, unbleached.
Yes, once the dough is in the fridge, the rising is mostly done. MIX -- WAIT -- BAKE. MIX flour, water, salt, and starter. At 30 minutes intervals perform two stretch and folds, followed by two coil folds. Then WAIT to let the dough rest until it has increased in volume by about 1/3. Once the dough has risen, preshape, shape, place in bannetons, and into the fridge overnight for cold fermentation. BAKE the following day. Use your starter once it has doubled in volume. Welcome to the sourdough addiction.
@@rontressler647 I understand now that the fridge part is mainly for flavor and texture?, I'm going to work on getting my starter stronger over the next week - thanks for all the tips
Ron , I followed your recipe to the T … and I’ve done 4 S&F and now waiting for it to rise … the dough feels like it has lumps in it. I sure hope it doesn’t ruin my loafs. This is my 4th time trying to make SD bread. I don’t know what I did wrong 😑
After mixing the dough, often there will still be pockets of flour not hydrated. During the first stretch and fold, I try to feel the around the dough searching for any lumps, and if found, I pinch them away. I've modified my bulk fermentation method slightly since this earlier video. Currently I do 2 or 3 stretch and folds at 30 minutes intervals, followed by a few coil folds. Then I let the dough rest for an hour or two or three, until it rises 30%-40% in volume. Then, preshape, shape, place in bannetons, and into the fridge overnight, baking the following day. You'll do great.
Thank your reply! I appreciate it. Wish me luck. I need it lol
Where is the recipe for how to make a starter, please I've looked everywhere, u use already made starter, what if u don't have n already made starter, thx Debbie.
On my UA-cam channel, Ron Tressler, I have a video demonstrating how easy it is to make your very own sourdough starter. Welcome to the sourdough addiction.