Brad and Claire Make Sourdough Bread | It's Alive | Bon Appétit

hi guys hello and I will do it again alright today on it's alive it's getting weird but we're gonna be doing bread sourdough roll along Clare and she's a little bit more of the professional with the bread making process and [Music] [Applause] so like when you made kombucha and I really just want oh god oh god you had asked OB yes so the starters symbiotic community of bacteria and yeast exactly so starter is tip sourdough s go B is to come butcher the life yeah so I have starter here it is essentially only a mixture of flour and water but it's been inoculated with all of these East and bacteria from the air you can make starter at home but I really recommend going to a bakery that you know was doing like nice artisanal lobes and asked me for a little bit I'm sure they'll give it to you make some friends you know say the community you know you open up and they will open up to you yeah before you bake sourdough you need to feed the starter that's something you hear people say it's like sounds like they have a pet at home it's kind of like that idea essentially what that means is you give it in your water and flour you're gonna feed it so put the starter in the bowl yeah but we're only gonna use two tablespoons every time you feed starter you only need a little bit of starter and then a proportionately much greater amount of flour and water that looks pretty good measure out about two hundred and fifty grams of water 250 all right Vinny you tell me what do what to 5257 it's okay it doesn't matter as much how much water as long as you add the flour Oh give it a stir the idea here is to break up the starter that's in there and distribute it in the water all right and that's why you add water first it's easier to mix now we're gonna do 57 grams of flour to 57 yes I said okay that's bread flour that's just white bread flour white flour is good for starter but what's really good for starter is whole wheat the use of material like to feed on a lot of the things that are in the brand and we're seeing in a better diet yes I'm in the more rounded diet 2018 so we kind of split the difference to go half a lot of you have so that's a buck 25 in a buck look at me huh that did that okay and you don't need to over mix that the idea is really just to hydrate the flour and it's gonna do its own little funky thing yeah so it can look kind of shaggy yeah just no dry spots it's a good idea to actually go through a couple of different rounds of feeding before you bake which like really activates these two bacteria and gets them like ready to go tomorrow we're gonna end up using one that I fed a couple different times alright so tune in tomorrow know we'll be back here tomorrow all right guys back here day two of the sourdough making process we've noticed it changed a bunch is a lot of active bubbles there and today what are we gonna be doing clay so today we're gonna mix the dough with our starter but the first thing we want to do is make sure that our starter is ready to go we test that with something called a float test it's fermented enough yeah twelve hours yeah hey she's floating oh well that maybe is a little bit of a big piece I've been cut but that's okay that's okay because that's good so you have to simultaneously do a step called Otto Lee's so Otto Lee's basically means you mix all the flour with the water or portion of the water and let it sit so Otto Lee's encourages gluten development we're gonna use mostly white flour for gluten okay i'ma start with 750 of that we're gonna add in some other flours so it'll be a thousand grams total top it off with another 150 of that's whole wheat bread okay and then the last hundred so this is spelt flour it just produces cool flavor with the starter how much water we need so we're gonna start with 750 and then we're gonna add a little more water later so this is just flour water we haven't yet added the starter or the salt so yeah we're gonna cover this up our Auto Lee's and then we're gonna wait 30 minutes and we'll check we'll do another little flow test on the starter hopefully we'll be ready to go before you know if any came along we I did a little sample and it floated maybe we'll do another one for ya yeah for the sake of security place it in the old water no no it just learned you think that when you put it down on the counter maybe pop some of the bubbles boom float yeah some of the other start it worked just a little bit I think we're going a little aggressive with the size there [Laughter] like a brick old magic fingers Vinnie over there did one before we started rolling and and it floated at your ass maybe maybe yeah see float float yeah really we're gonna add 25 percent by weight starter so with a thousand grams flour it's pretty easy 250 of starter right and that's all we'll need what happens when you double wrap this you did it oh wait 200 I misspoke I think today we're gonna go 200 so I'll be a bit of a slower fermentation you're the last starter the longer longer it will take to ferment so why don't we had more because you don't always want more sure you don't want it to go faster necessarily because you want flavor development right time favorite time equals flavor I might need a bigger ball [Music] so this we're gonna add yes yep and there's a special way to incorporate it which I'll show you so I learned this on the internet because I've done a lot of googling about bread we pinch it in Oh pinchy so like this so this is where you're really gonna kind of get in there sprinkle this on there and then that water it goes on top and this just makes it easier to mix that salt in oh wow yeah the salt changed the texture like crazy it becomes much more elastic we done this before bread done well before me my bread dough no well yeah well there was that time we shot okay so we don't even know how many hours it's been we lost count what do you think I think it's great I got too much basalt on the butter is bad and whenever you do it there's a step called the slapping fold this is something that not earning my hands on it's burning your hand slightly oh that's not a good sign well shouldn't you want to watch that oh it's a bad thing that means just no all right well I never had that happen to you before yeah it's a little weird I'm sure you're fine pick up the dough in one fell swoop and slam it back on the surface and as you slam it you fold it are done so let it fold on to itself yeah and you wanna hit it right thank you are a little sound a little whack a towel so you don't have to go too overboard on this flap and fold no no keep going but what I look for in this step is the dough definitely is less slack so it holds its shape a little better it doesn't look like a huge amount of dough but we're gonna get two pretty nice sized loaves out of this so that gives you an indicator me I don't think we're gonna do bowls this time not like last time well we all good though I'll show you different shape a little more of like a football shape right in time for the old yeah are we not a lot of thing are you serious I'm for the big game on Sunday one thing I learned from the last time we shot this video we had Francisco Magoo yeah Oh Francisco from modernist bread come in he recommends proofing your bread in a box like this something with even lower sides and giving it a little coat of oil so we're gonna go just straight in there yep so we have it in this box for proofing and we are entering the phase of the process called bulk fermentation so we're gonna basically let the dough ferment and should do that it likes a warm place so we in the Test Kitchen have these electric ovens on the wall that have a proof setting which puts them at 85 Fahrenheit which is a pretty good temp for this Joe so we want to cover this you don't want the dough to form a skin if it's exposed to air it will get a little bit of a skin and then every 30 minutes we'll come back and give the dough a series of folds so here we're ready you're gonna do some fold I'm gonna oil your hands this will make it easier for your girl you guys I'm pouring oil on Brad this is great a little more my dry skin so call that right okay scoop your hands beneath the dough this right yeah that way and then gently lift it up it'll be very very slack and then and then kind of fold it back on itself yep just like that so this stretching technique helps to reform those gluten chains and strengthen the dough so we're giving the dough structure by doing this we just want to make sure that we're not degassing it as we yeah and then you can turn this and give it maybe another fold and you can see that that fold really does change the texture of the dough right so we'll wrap this throw this back in and that will do this again in another half an hour okay got my emergency we're gonna do this several more times oh yeah we got some little more big bubbling that's a bull's eye on me that's good that's a good try I got a hole here one shot one kill here Tom Berenger sniper but yeah I'm assuming you haven't watched it yet great movie I haven't seen that one what you guys all have homework so we've did about 75 turns so that was about about four hours with the turns every half an hour yeah 80 turns yeah so this stage is the shaping stage where we're gonna set it up in some baskets we give this a little dusting of flour oh pretty pretty generous because the dough is very wet and it will hydrate through the flour and we don't want it to stick no we don't want that at all this is pretty satisfying yeah fun right Vinny can you hand me a bench scraper no Vinnie that bench scraper okay thanks well you want flex you can get in there metal sniffing yeah well in this stage we're just gonna cut the dough in half so like metal would work but this is just my I'm accustomed to this yeah coming out like the blob oh you just have to be decisive the more you fuss with it the Messier and worse it's gonna be so dry good confident exactly so you just kind of all right yeah I get there so this is kind of known as pre shaping kind of getting the dough into a little circle and now what we want to do is cover it with a little bit of flour and cover it and let it rest because we just read a lot of each other so this just takes ten minutes we just kind of let it relax for this stage we just cover with a clean towel which this is not clean so hold on sand by flies down here Molly hangover I'm not gonna say anything what nothing you touch it no yeah you okay so now ten minutes that's all it takes so they're playing me bingo bango bongo yes some like in the words of bread mint so it's been about ten minutes there are people all a thousand times better at this than I am because they do it like five hundred times a day that's kind of the theme of this okay great so I'm gonna flip it away from you so that's why I'm flowering no magic part of the of the board and then I kind of gently tug to flatten it out and this side is not flour I don't want it to flower this side because I want the door to stick to itself fold up the bottom I fold in the sides tug the top out a little bit and fold that over so this act called stitching you are stretching the gluten over itself and let it rest on the seam side so the seam seals so that only takes a couple minutes to seal and then we take our break yeah yeah that's great now we have to flip it over back into the basket seam side up seam side up yeah because this is your echo this is the top of the dough okay so the tops going down yeah so then again this part is one of those things where it's bestest to move quickly hmm no no the right yeah oh no I'm gonna look as good no you got it oh yeah I have an idea flip it into my hands this is terrible turn that over turn it back over this is not funny great mine was living great it'll be fine here I'm gonna turn it back over and we're gonna oh okay it's okay and I'm basically just going to redo it with cheatin trapping more oh that's okay so now once it's in the basket I want to just put a little more flour on top are you right seems I seam side up yes right yeah what the hell okay because there's flour on it here well just well just be YOUnique something gonna no I'm gonna do a little stitching Oh mine's gonna be the ugly dog no no it's gonna look great yeah be great freakin Frankenstein all right bread yeah let's cover the flour all right it's gonna be fine yeah and this is the bottom anyway it's about him uh so at this point the yeast has basically done everything it will do so there's not gonna be a whole lot of production of gas but letting it ferment longer in a cold environment will improve flavor we're gonna pop these in the old refrigerator and we'll come back tomorrow I'll preheat the oven and we'll be baking some bread Jimmy great thanks Claire a lot of fun what's up mr. Nolan oh I thought you had a question for us it's me Claire it's making me a little lunch our Vincenzo so we're back here day three Claire got sick last night she ain't feeling so well she ain't eatin a fermented garlic great me no Vincenzo here we're gonna finish this up ourselves so let's go get the dough there Vinny hopefully we don't screw this up on Benny basket okay Papa bah sorry tops and bottoms and you bang him out I got my little my little cheat sheet here from Claire - just so you know Vinny I was gonna keep that to myself but what I did was I cut out some parchment paper about the size of the dutch ovens we're gonna be baking in and what we're gonna do is put this on the piece of paper get it with some nice flour flour that up nice because we don't want the bread to stick to that too too too much and I like a little flowery bottom you know anybody so I preheated the dutch ovens because we want to get them real hot I mean I put them in there for an hour and that'll help build a real nice crust that you get on the bottom there oh let me throw one of them back in the fridge because when it's cold it's gonna be easier to handle so keep it in the fridge till you're ready to rock a roll hot don't worry I got the door drink boom landing zone flower on the top and tap out pop pop pop pop okay okay and then you tap it out on here so I think we're just gonna do a little Boop okay nice nice to get that Vinny now we're gonna cut it here we got this little tool it's called Alam it's spell lame la Emmy for the French alum so what you do is that's for scoring the bread we're gonna do just one whoo nice little score and you know what we'll doing a little ha ha ha ha why not you just grind a one you got one shot one kill here rate you're gonna keep the parchment on and just go right in ready then he boom that's it baby let me put the lid on 15 minutes with the lid on then we're gonna come back we'll take the lid off and then it bakes for another 30 to 40 minutes you want to cook with that lid on and that's what's gonna trap all this theme and help get that nice shiny crisp bubbly crust on the outside let's do Loaf number two shall we oh there's old Frankenstein there's the old ugly duckling it's alright you're beautiful baby boom looks like ricotta all right what would Claire do we'll do one a little deeper boom there you go feel better Claire now let's throw it in the pan you get one shot is what Claire was telling me how that's very hard one shot won't kill Oh anyone just have it right in the middle of the Vinny help me help me please him not on the bottom of the oven or in the middle I mean it's a big Dutch oven so you coming it's kind of the only option it's been go time go ahead Andy Andy you like bread so now we're just gonna take the lid off let it continue to bake for 30 to 40 minutes let's see what she looks like oh yeah steam I saw it take it off lid number two Benny oh yeah that's friggin one that one's got in mind it is actually so yeah now we're gonna wait 30 minutes on that one and we'll check back on me cut the music whoa looks like bread yeah son of a gun goochy goochy oh yeah yeah bottoms nice if I remember correctly Claire and some of the other bread folks we're telling me I mean it's a little hot now it'll be handling but you can give it a little knock and if it sounds Hollow I think that means that like the bread inside is cooked and set oh you hear that Vinnie sounds like your cabeza Oh sounds good to me all right let's check on mo from number two oh yeah score job I know it's tempting I'm like oh my god I'm gonna cut into this what I've been told is that you really want to let it rest so we're gonna let these sit for about two hours Vinny I should have cut your your scores a little deeper okay hold on yeah we're rolling right now we just wanted to say thank you for all your help and that we hope that you feel better and thank you for showing us your sourdough bread making waves Claire Thank You Claire means the world we'll see you on Monday drink lots of water and eat garlic okay okay bye bye so our bread has rested for several hours here's a moment of truth I'm in Chenzhou so we're gonna cut this bad boy open watch one you think let's do mine Oh Frankenstein Cyclops ah the bread clouds Vinny oh yeah it's terrible all right we're gonna cut this Vinny's is it you ready for this bed and this is the one clearing me let's see I'm sure it's just as good couldn't have done it without her wish she was here but yeah I mean it's nice but it's not as nice it's fine it's not I thought everything either another one from class it's fine she basically made it that's for bad huh Vinny yeah we're gonna try it you want right nominee I got the butter everyone just relax all right first night spinning ready Claire this one's for you mmm here cut this one cut it all the way through all right Annie thanks for stopping by you know it's just like what am I gonna do with that I'm putting that on someone orange soup with the fish this is I thought I was cutting a piece for myself I would it's like a bread steak it's got some nice stretch to it like Newton formation that we were talking about when we made the dough thank you little salty it's delicious doesn't even need butter but no her no took us three days to make it in like 30 hours I don't know how bread doesn't cost $35 they're good all right so that's it man sourdough Claire wish you were here but I thank you for showing us the ways and sharing your knowledge and you know that's what fermentation cooking is all about so get out there get a starter from a friend make one from the air bake some bread and then a tea which friends born Appetit Vinnie we got bread the sassy static no because where do you keep coming from yes I always kind of look high huh you know who loves it's alive my dad well he's got great taste so I'm probably a super-intelligent everything is obsessed it's alive you know what you guys have in common let's show how it's made were the best shows until this favorite show yes oh you like that check out the hood on this bad boy Vinny not a lot will do that boom your Couzens oh you're eating bread on a cold day and you're please poopoo Tom Berenger Tom Berenger Oh a war movie platoon platoon yeah bars I loved the one time the guy from scrubs a red head guy he goes uh you know Barnes I got bad feeling about this one they were going into this battle this

Channel: Bon Appétit

Views: 9,494,349

Rating: 4.9340672 out of 5

Keywords: bread, sourdough, fermentation, baking, brad, brad leone, it's alive, alive, fermented, test kitchen, how to make, probiotics, bon appetit brad, brad bon appetit, sourdough bread, sourdough bread recipe, how to make sourdough bread, sourdough bread recipes, homemade sourdough bread, sourdough recipe, make sourdough bread, sourdough bread starter, sourdough starter recipe, baking sourdough bread, claire saffitz, claire, food, bon appetit

Id: oidnwPIeqsI

Length: 23min 4sec (1384 seconds)

Published: Thu Mar 15 2018

Reddit Comments

[u/[deleted]]

200 ON THE DOT VINNY

[u/thehonorable42]

It's Alive is a great series on youtube for anyone that hasn't seen it.

[u/Jakuskrzypk]

Anybody knows how tall brad is?

He looks massive.

[u/Camelbeard]

Spoiler

This is Vinnies instagram, if you want to see what he looks like

https://www.instagram.com/vincentcross/?hl=nl

[u/Vulkans_Hugs]

God I love Brad Leone.

[u/Two-Tone-]

Was that /u/OliverBabish I saw at 17:23?

[u/iamzombus]

It's like a bread steak.

[u/[deleted]]

Obligatory 'the editing is amazing' comment.

(Because it really is I love it fuck all you haters)

Also I've tried doing sourdough from starter and this is pretty much how it goes. "I guess this is right?!?"

[u/carbonclasssix]

I am loving these, the first one I saw was the salt one.

I have to kind of wonder how Brad is the test kitchen manager, though, he seems...not super knowledgeable? haha might just an act though