Beginner's Sourdough Bread Recipe
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- Опубліковано 12 чер 2024
- This video is a start to finish guide on how to make a loaf of sourdough bread. It uses an easy to handle recipe and teaches simple techniques for baking sourdough bread.
Recipes:
Beginner's Sourdough:rosehillsourdough.com/recipes...
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Nice easily simple instructions, Merci Randy de Paris
Great video thanks 😊
I've been trying different basic sourdough recipes from weeks now, but the results were always disappointing! Today I've tried this one and it's amazing!! Thank you thank you thank you
🥳🥳🥳🥳 great work!
I purchased your e-book and I love it - thank you. I don't have a dutch oven any other suggestions? I have a very small table top Breville Oven. Max temp is 230 c Max which is close to the temperature you suggested.
Love the E-Book! I have a 10.5 qt Dutch oven and am wanting to make a larger loaf - if I triple the mix, how should I adjust my cooking times? Is there a general rule bakers follow to work out cooking times?
Bruce Berends I’d bake for 55minutes with the lid on for triple loaf. I do 45 minutes lid on for double loaf. And then just watch the browning with the lid off. Maybe go another 10 minutes.
@@rosehillsourdough thanks!
Hi , your scoring is beautiful 😍
I have a question , if the dough temperature goes more than 80° what should I do ? How does affect the dough or the final bread ?
I assume you mean 80F? It will just ferment faster and you’ll probably have more alcohol vapor to deal with. It may seem wetter or stickier
What time do you start making this to get it ready for breakfast?
Mike do you have any advice for the parchment paper sticking to the bottom of the bread? Is it ok to add some oil or flour down before you place the dough on the paper?
Some parchment sticks, some doesn’t. I’ve heard you can use a little whole meal flour or crumple the parchment. I only just recently starting having this problem with some new parchment 🤷♂️
what size dutch oven are you using for this? that's a perfect little fit.
This is a 2qt lodge dutch oven
Hi Mike hope you and the family are doing great. I made the beginners sourdough today Wednesday and my oven took a dive. It won’t get fixed until Monday. How long can I keep my dough in the refrigerator until I need to bake it?
Hi Linda! If the dough is under a bowl in your forge, I would transfer it to a bowl so it doesn’t flatten out over the weekend. Then when your oven is fixed, reshape it and see if you can get it to keep shape. If it doesn’t keep shape it’s overproofed and best to make some focaccia with it
If I wanted to make this loaf but twice the size do I just double the ingredients? (Hopefully not a stupid question). Thanks. Top work by the way. Love all your content. 👍🏻
Yep just double all ingredients but no need to change any timings. I explain in an FAQ in the ebook. I think I say you can bake for an additional 5-10 minutes with the lid on but can’t remember the exact times
And glad you’re enjoying it!!
If I double the recipe for a larger dutch oven, how should I adjust my cook time?
Geoffrey Huston not much longer. Give it 10 more minutes with the lid on and then maybe 5 more with the lid off just checking color for done ness
Hi, is there any reason my bread isnt growing in size like yours ? The overall bake turns out well but it’s always a small loaf.
The loaf is rather small at 500g but it should grow during the proof and bake. If it’s not growing, try using warmer water or letting it proof for longer
Am I able to use AP flour instead of bread flour? Pandemic = no bread flour available!
Kimberly Blevins yep! It may be a little wetter but this recipe is pretty dry so you should be okay. For higher hydration recipes like the focaccia, pull the water down 3-5%
Ok, I need help! I am not sure what I am doing wrong... I have tried a different recipe and now this one- same thing happened to both. I use an active starter, mixes well, looks great during first turn and second turn- even bubbles on the top. Nice tension, starting to hold shape. Go to 3rd turn and it is almost a soupy mess. Very wet and sticky, I cannot pick it up from the bowl without it being a gooey mess. The first batch, which was a 2 loaf 1000gr flour recipe went into the trash because I could do nothing with it. Can I save this or do I have now have 300 grams of sourdough starter?
I've got the same problem. The dough doesn't retain the ball shape and flops to a pancake and is super sticky. Did you figure out what went wrong?
Mike, any ideas?
I'm sorry you haven't received a reply yet. I've learned that this sticky mess problem occurs when you have taken too long and your fermentation time has expired. It can happen with a weak starter. You can lessen the time to prevent this problem. But please don't throw out the dough. Plop it into a loa pan and you can still enjoy a good bread.
Instead of the 3 1/2 hours in the fridge, can I place it in the fridge overnight?
Joseph Coleman sure can!! Overnight and up to a couple days in the fridge will increase digestibility. Just be careful not too go too many days or it will loose structure and flatten out
Rosehill Sourdough thank you! This time around I used the 3.5 hour refrigerator time. However, the bread slightly domed, and I have larger holes towards the top middle of the loaf. Any thoughts as to what I did wrong?
I'm trying your beginners receipt but I've noticed one thing. Your sourdough starter is much more solid then mine, what amount of water is your starter? A 100% hydration or less?
Mine is 100%. But it is also 50% wholemeal so it’s a little thicker
@@rosehillsourdough thanks for the answer, probably i will start to use wholemeal too
@@jackhck8262 Mine starter was thin too until I started to weigh instead of measure volume :)
@@suebell7149 I'm usually use the weight too, never the volume, but after some q&a with Rosehill i think i will need to change the flour to a stronger one to have a better results
@@jackhck8262 Rye made a huge difference, too (once I was able to get my hands on some!)
So, just to confirm, this dough comes out of the fridge and goes into the Dutch oven cold?
Correct!
I timed this horribly, can I let my dough rest longer than the last 3 hour rest?
If it’s only going to be an hour or so it’s fine. If longer, just pop it in the fridge
So the bread is out of the oven, but it didn't grow i the way your do. I've also noticed that during the scoring the "skin" Was much more thin then your... Maybe this is a sign of something? I really don't know what else do... I'm desperate
I saw you dm’d on ig so we can chat there. I’d guess it’s one or a combo of 3 things, your starter is still pretty young, your folding technique can be improved, and or it may have overproofed but that’s probably not the case with this particular recipe and timings. For the “skin”, it probably wasn’t covered properly when resting so the top layer of the dough dried out
You need to slow down your velocity of speaking and also to change your tones, it sounds very fast and monotonous. Thanks for the instructional video
Thanks for the feedback!