How to Make Sourdough Bread - Part 2
Вставка
- Опубліковано 30 вер 2024
- Sourdough - Yum - Yum! See my Website for more details at http:\\www.GrillingYourGrub.com
This week we'll take the starter we made last week and finally make some Sourdough Bread. Yes, there are a lot of steps, but it is well worth it.
Last week was Part One of this Two Part series - Навчання та стиль
Terrific video, Steve... I'm gonna give it a try:)!
3. if you dont like steaming the loaf * highly reccomended baste with either egg or milk to give a golden crust.
4. when scoring (cutting) the loaf do it just as you are about to put it in the oven * be gentle* the cuts will open up as the loaf experiences oven spring when the culture activity is accelerated due to the heat until its thermal deathpoint. this way the cuts dont open up too far resulting in a distorted loaf.
just a few handy hints to try out for yourself. well worth the effort.
hey mate just a few tips to get an even better sourdough.
1. drop the hydration% (water) of the dough not the starter, as it gives a firmer dough that is much easier to work with.
2. when baking it off put a large pan of boiling water in the oven for the first 20 minutes of baking instead of basting the dough with cold water as it provides a constant steam and gives a much better colour and caramelisation of the starches in the crust.
Oh my gush!I made this sourdough bread today and turns out perfect..I follow your recipe in sourdough starter and I put it in the refrigerator and after 24hrs I put 1 cup of flour in it and then the next day which is today I baked some,yum yum yum!the taste are so good and the texture inside the bread are marvelous,its heaven my hubby love it..thank you for sharing your recipe.
The only question or comment I have is where you say not to use metal bowls. Most commercial bakeries and restaurants use large commercil size mixers to make their doughs including sourdough. What is the difference in their method versus using a plastic bowl? Thanks.
hi! This was a great recipe! but the other day when I actually made the bread (I made them into rolls for a dinner party) they didn't taste to much like sourdough bread. My sister actually said it tasted like a giant pretzal minus the salt. Any suggestions?
Thank you so much for taking the time to do this, I really enjoyed it and can't wait to watch your other videos. This answered all my questions and I am looking forward to trying it. Again thank you so much for taking the time to share this, great videos.
You can also make a slurry of equal parts flour and water, cover with a towel and just leave it on an open window for a few days. That will give you a local sourdough. Different regions have yeast that make the bread taste unique.
This is the best recipe I have found thus far!! Instead of Water I used Milk to brush on top... Makes it a chewier crust which is fantastic as a sandwich!! Thanks so much Steve!
Thanks sir!
always a pleasure to see people in T-Shirts in Texas!
It's kinda like northern Minnesota temperatures here in Bavaria.......
way to cold for my taste....LOL!
Joe
Steve, I really love your channel! You're super down to earth, it's like listening to someone's Grandad. I'm making my first loaf of sourdough today!
...just some butter on warm bread or buttered bread with slices of tomatoes on top?
can't beat it...
Joe
Nice job Steve. Very good video, I am going to give it a try. Thanks for taking the time to create the video
ok I will make it next time..my husband loves chile so I'm sure He will like it.thanks again..
The way you knock the bread, I can tell how much you love those bread. It was so cute.
thanks for this and the other vid about making a starter, i have tried a couple of times to do it the old fashion way but always ended up with a evil smelling mass with black flecks in it. No one would give me a definitive answer about just using commercial yeast for SD starter, so thanks again !
Would bread flour be okay for this recipe
Steve....Love your videos.
THANKS FOR THE TIPS
YUM!!!!!!!!!!!!!
i love you